APPLE SNACK CAKE

APPLE SNACK CAKE Food Recipes, Many years ago, "snack cakes" were all the rage. They were quick to fix, usually rich flavored, moist and dense little cakes and they were almost always baked in an 8" x 8" or 9" x 9" pan. They were perfect for... "snacking!!"

This snack cake is over the top delicious. Three whole apples are packed into this cake, so you can imagine how moist it is.  On day two (if there is any left) it is twice as moist!!

½ cup butter (room temperature)
1 cup sugar
1 egg
3 medium apples, chopped
½ cup chopped walnuts
1 cup flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon vanilla

Grease a 9" x 9" baking pan and preheat your oven to 350.

Cream butter and sugar, then add egg and vanilla and beat until fluffy, add the flour, salt, baking powder, baking soda, cinnamon and nutmeg and beat until smooth. Fold in apples and walnuts.

Mix (by hand) just until everything is well combined. Bake 35 to 45 minutes or until toothpick tests clean (my oven took 43 minutes).  Frost with simple vanilla glaze if you like (but it isn't necessary).

NOTE: Use any good baking apple, I like to use Granny Smiths.
APPLE SNACK CAKE FOOD RECIPES
By Coleen Marie

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APPLE CRISP FOR TWO

APPLE CRISP FOR TWO Food Recipes,

Click on photo

I call this apple crisp for two, although I guess that is a bit of a misnomer. It actually makes 3 large desserts (like the above photo), so in my warped sense of proportions, it is apple crisp for two (and a little more for later) haha.  This can easily be doubled (just bake it a little longer).

I love a good fruit crisp. I like the topping slightly crunchy (but not HARD crunchy) and I like it to have lots of gooey filling. This is one of the best crisps we've tried in years.

2 large Granny Smith apples (see note)
¼ cup granulated sugar
¼ cup brown sugar
1 tablespoon all purpose flour
¼ teaspoon cinnamon
pinch of nutmeg (optional)

Peel, core and thinly slice the apples. Toss with the above ingredients and place in a greased baking dish (I use a 9" x 5" loaf pan). Sprinkle two tablespoons of water over the filling. NOTE: Don't mix the water into the above mixture, just sprinkle it evenly OVER the filling; trust me it works perfectly and makes the BEST sauce.

For the topping, mix
¼ cup quick oats
¼ cup all purpose flour
¼ cup brown sugar
1/8 teaspoon baking soda
1/8 teaspoon baking powder
2 tablespoons melted butter

Use a spoon and mix the topping ingredients until everything seems coated with butter. Evenly sprinkle it over the fruit filling. Bake in pre-heated 350 oven for 30-35 minutes or until apples are tender.  Let cool 15 minutes before serving (if you can wait that long).

NOTE: Make sure you use a good baking apple like Granny Smith. Regular eating apples don't work well in this kind of recipe (they get mushy).

NOTE: If you want to make dessert for 6, just double the recipe and cook for 45 minutes in an 8" x 8" pan.
APPLE CRISP FOR TWO FOOD RECIPES
By Coleen Marie

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APPLE CAKE with CARAMEL SAUCE

APPLE CAKE with CARAMEL SAUCE Food Recipes, My Facebook friends are "torturing" me with tales of inexpensive produce this time of year...bushels of tomatoes equalling 14 quarts of fresh salsa...bushels of apples and peaches (I am so envious). The other day (here in Alaska) I paid $2.29 a pound for apples!! Whew!!!

I found this recipe for apple cake on Recipe Shoebox, it is the ultimate as far as flavor and moistness. It is one of those gem-recipes that is even more moist on the second day. Served alone it is sensational, but served slightly warm with ice cream, it is ridiculously delicious.

5 large Granny Smith apples
½ cup butter (room temperature)
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda

Peel, core and dice the apples (about pea size...I use the food processor), set aside. With an electric mixer, cream the butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each egg; beat in vanilla.

Add flour, spices, salt and baking soda to the butter mixture. The batter will be very thick (almost like a cookie batter). Stir in the apples (the moisture from the apples will loosen up the batter).

Spread the batter into a greased 9" x 13" baking dish (I like to use glass) and bake at 350 for 40 to 45 minutes or until the top is golden brown and springs back when lightly touched (my electric oven takes 45 minutes).

Lara's original recipe just said to serve the sauce (recipe below) with the cake, however, I decided to do it a little differently: I removed the cake from oven and let it cool for 15 minutes, then I poked small holes, about every 2", over the entire cake  (make sure the holes go deep enough to touch the bottom of the cake pan). NOTE: I used my skinniest meat thermometer to make the small holes.  Pour the hot caramel topping over the surface of the cake (it will disappear down into the holes).

EASY CARAMEL TOPPING (Lara called it butterscotch, but it is more of a caramel taste).
In a sauce pan with a heavy bottom, mix ¼ cup butter and ½ cup brown sugar. Cook over medium heat until the butter is melted completely. Slowly add ½ cup heavy cream (careful it will splatter at first) whisking while you add it.  Bring this mixture to a LOW boil.  Boil and stir for 3 minutes. Pour hot topping over warm cake. Let cake cool before serving.
APPLE CAKE with CARAMEL SAUCE FOOD RECIPES
By Coleen Marie

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OLD FASHIONED APPLE CRISP

OLD FASHIONED APPLE CRISP Food Recipes, I've been tweaking this apple crisp recipe for most of my married life. I've tried a variety of spices, crusts, topping ingredients, apple types, nuts/no nuts, oats/no oats, baking times, etc. After many years of trial and error, we are happy with this final version. The apples are cut smaller than for a pie (see note) and the topping bakes into a sweet, crispy, nutty perfection.

I like to make this in a 2 piece 10" tart pan because it is very easy to serve and makes a pretty presentation, but any 9" or 10" pie plate would work well also.

(1) 9" or 10" single pie crust, placed into a tart pan (or pie plate) and chilled until the apples are ready.

6 Granny Smith apples (see note)
½ cup granulated sugar
½ cup light brown sugar packed
¼ cup all purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg

TOPPING
2/3 cup light brown sugar packed
2/3 cup all purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter
½ cup chopped walnuts

Peel and core the apples and slice them very thinly. Blanche the apples in boiling water for one to two minutes (depending on how thin you cut them). Don't cook the apples all the way through, they should still be slightly crunchy.

Drain very well and add the sugars, flour and spices (stir to coat evenly).

Make the topping: mix flour, brown sugar, cinnamon and cut in the cold butter until it is crumbly, stir in nuts. Place apple mixture into chilled crust and spread with topping mixture.

Bake in preheated 375 oven for 40-45 minutes or until the filling looks bubbly. Cool before serving (see note).

NOTE: I like to serve this before it has completely cooled. When it has cooled down enough so that I can hold my hand (without burning it) on the bottom of the pie pan, it is time to eat it. I serve it with vanilla ice cream.

NOTE: I cut the peeled and cored apples into quarters and then cut the quarters in half before I start slicing them. This gives me smaller slices that work well with this crisp recipe.

NOTE: I encourage you to use freshly grated nutmeg if possible, it makes a WORLD of difference (so mellow compared to pre-ground nutmeg).

NOTE: Place your unbaked apple crisp on a cookie sheet before putting it into the oven. The heat from the cookie sheet will help brown the bottom of the pie crust. It will also help with any potential spill-overs.

OLD FASHIONED APPLE CRISP FOOD RECIPES
By Coleen Marie

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THREE LAYER APPLE CRISP

THREE LAYER APPLE CRISP Food Recipes, Sweet, spiced, apples are tucked between two layers of oats, nuts and brown sugar. This is a classic apple crisp with a twist.

1 cup all purpose flour
1 cup rolled oats
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (see note)
¾ cup packed brown sugar
¾ cup cold butter
4 cups sliced and peeled apples
1 cup pecans chopped
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In a large bowl, mix the flour, oatmeal, cinnamon,nutmeg and brown sugar. Cut in the cold butter until mixture looks crumbly. Stir in chopped nuts.
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Spread half of this mixture into the bottom of a 10" pie plate and pack it down.
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In a heavy pan, saute the apple slices in a tablespoon of butter, ½ cup brown sugar and ¼ teaspoon of cinnamon and a pinch of nutmeg, JUST UNTIL THE APPLES BEGIN TO SOFTEN. Place this layer on top of the crumb crust.

Top the apples with the rest of the reserved oat mixture and gently pat down. Bake in 375 degree preheated oven for 35 to 40 minutes. Serve with ice cream.

NOTE: I have never been a big fan of nutmeg until I recently started using freshly grated nutmeg seed. It is an entirely different taste than you get in the pre-ground nutmeg. A jar of seeds has a LONG shelf life and they really make a huge difference in baked goods.

THREE LAYER APPLE CRISP FOOD RECIPES
By Coleen Marie

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APPLE PECAN DESSERT

APPLE PECAN DESSERT Food Recipes, This great dessert is a combination of three different recipes. Under the rich, nutty, cookie layer is a layer of ooey-gooey cinnamon apples. Served with whipped cream or vanilla ice cream, it is just delicious. Oh by the way, did you know that you can buy vanilla ice cream with sprinkles IN it? You can see the sprinkles in this photo. I had no idea this product was even available (I thought I bought plain vanilla). Needless to say, even though there is a gallon of this ice cream in the freezer, Hubby has written his request on the grocery list (that is always on the front of the fridge), he wrote "vanilla ice cream NO SPRINKLES". He is mighty particular about his ice cream.

TOPPING
1 cup all purpose flour
½ cup butter, room temperature
1 cup brown sugar
½ teaspoon cinnamon
¼ teaspoon baking soda
1 egg
½ cup chopped pecans (divided)
1 teaspoon vanilla extract

Cream ½ cup of butter with 1 cup of brown sugar and ½ teaspoon of cinnamon until well mixed; add 1 egg and mix well. Stir in the flour, baking soda and ¼ cup of the pecans. Mix until smooth, batter will be very thick. Set aside

APPLE FILLING
Peel and slice 4 large granny smith apples. Toss the sliced apples with ½ cup brown sugar + ½ cup white sugar + ¼ cup all purpose flour + ½ teaspoon of cinnamon. Make sure all of the apples are well coated and place them in a greased 10" pan or 10" deep pie plate. Spread with topping and bake at 350 for 45 minutes.
Let baked dessert sit for at least 30 minutes before you serve. When it first comes out of the oven, the apple filling will appear to be thin. However, as it cools, the sauce in the filling will thicken considerably. Serve warm (or room temperature) with ice cream (with no sprinkles).

APPLE PECAN DESSERT FOOD RECIPES
By Coleen Marie

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APPLE TURNOVERS

APPLE TURNOVERS Food Recipes, These delicious apple turnovers could not be easier, since the crust is ready made phylo dough and the filling goes together in minutes. The turnovers are brushed with an egg wash and sprinkled with sugar, which bakes into a shiny, flaky, lighter-than-air crust. You can have these on the table in less than 30 minutes.

1 sheet thawed phylo dough
2 cups cubed apples
1 tablespoon butter
1/2 cup light brown sugar
1/4 teaspoon cinnamon
1 tablespoon all purpose flour
Egg wash = 1 egg mixed with 1 tbsp. water
This recipe makes 4 apple turnovers (can be easily doubled). Preheat oven to 400. Spray a large cookie sheet (with edges) with vegetable spray, then use a paper towel to wipe most of the vegetable spray off.
In large frying pan melt 1 tablespoon of butter over medium high heat. Add two cups of cubed apples and saute for 3-4 minutes. Add the brown sugar and cinnamon and continue to cook (stirring once in a while) for another 3-4 minutes. Add 1 tablespoon of all purpose flour and stir to dissolve. Continue to cook until apples are almost tender and sauce has thickened, remove from heat and cool to room temperature.
On lightly floured surface, roll phylo dough out to a 12" x 12" square. Cut dough into four squares. Put one fourth of the cooked apple mixture into the center of each square. Dip your fingers in the egg wash and moisten the interior edges of each square. Fold dough over apple filling to make a triangle; pinch edges shut. You can bake them just like this (as triangles) but I don't care for the empty crust corners of the triangle so I grasp both (empty) corner points and bring them back to the center (see next photo). Moisten the point ends with egg wash and pinch them together. Cut one or two small vent holes in each turnover.

Brush the turnovers with egg wash and sprinkle with white sugar. Bake 20 minutes in a preheated 400 oven. Cool on baking rack. Best eaten warm or at room temperature.

NOTE: Best way to thaw phylo dough is overnight in the fridge.
NOTE: I snip vent holes in the crust with kitchen scissors.
NOTE: Pre-made phylo dough can be found in the freezer section of any market.

NOTE: I usually make these with a baking apple like granny smith, however I only had red delicious apples today and they worked great too.

NOTE: How long you saute the apples depends on what kind of apples you use and how small you chop them. Keep the times listed as an approximate. Test for doneness with the tip of a knife.

APPLE TURNOVERS FOOD RECIPES
By Coleen Marie

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APPLE DUMPLING BAKED IN CARAMEL SAUCE

APPLE DUMPLING BAKED IN CARAMEL SAUCE Food Recipes, This is the best dessert I have had in a long time.The photograph does not do it justice; a whole apple, seasoned with butter and cinnamon sugar, wrapped in some pie crust and baked in a caramel sauce...holy macaroni, it's good.

3 cups all purpose flour
1 teaspoon salt
1 cup butter flavored Crisco
1/3 cup cold water
8 medium tart apples (see note)
8 teaspoons butter
9 teaspoons cinnamon sugar (divided)

Sauce:
1 & 1/2 cups brown sugar
1 cup water
1/2 cup butter, cubed

In a large bowl, cut the Crisco into the flour and salt until it is crumbly; add the water and mix with your hands until the dough comes together. Press into a smooth disk and wrap it in plastic wrap for about 30 minutes.

Peel and core the apples and cut a slice off of the bottom so that the apple sits straight, set aside.

Divide your dough crust into 8 pieces. Lightly flour your counter and roll each piece out to a 7" x 7" square. Sit the cored apple on one of the squares and put one teaspoon of butter and one teaspoon of cinnamon sugar into the hollow of the apple. Gently pull up the corners of the dough (one at a time) to the top of the apple and pinch the edges together (pinch off extra dough). Wherever dough overlaps, wet the edges just a little (with a finger dipped in water) and the dough will stick together better. Don't worry about neatness at this point; just make sure the dough covers the entire apple and the "seams" are pinched together.

If you want to get fancy, freehand some leaves made out of dough scraps and place them at the top of the apple (dab a tiny bit of water to back of leaves).
Repeat with other seven apples. Place the completed apples in a greased 9" x 13" baking dish and sprinkle remaining cinnamon sugar over the top; set aside.

In a saucepan, mix 1 & 1/2 cups brown sugar (packed tight), one cup of water and 1 /2 cup of butter (cubed). Bring this to a full rolling boil (stirring) and then remove from heat (it will be thin). Spoon this sauce over the completed apples (use all of the sauce).

Bake in preheated 350 oven for 45 minutes or until apples are tender. Baste the apples every 15 minutes or so with the sauce that is in the bottom of the pan.

NOTE: I made these with medium size apples (which made a huge serving). Next time I make these, I am going to use the small lunch box size apples and I'll adjust the baking time.

NOTE: The caramel sauce in the bottom of the pan, thickens and picks up some of the cinnamon flavor. It is outrageously delicious spooned over the ice cream that is mandatory in this recipe.

NOTE: The actual cooking time will depend on the size and variety of apple. The recipe called for a tart apple, so I used a Granny Smith. I suggest that you start testing your dumpling after it has baked for 30 minutes (if you are using a small apple) and 40 minutes if you are using a regular size apple; a toothpick will tell you how soft the apple is inside the dumpling.

APPLE DUMPLING BAKED IN CARAMEL SAUCE FOOD RECIPES
By Coleen Marie

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CANDIED APPLES

CANDIED APPLES Food Recipes, What says summer fun, more than candied apples? They are very easy to make (if you follow a few tips at the end of this post) and would be a nice addition to any summer birthday party, barbeque or even for a 4th of July picnic!

The ingredients are very basic:
10 small (snack size) apples
10 popsicle sticks
2 cups white sugar
1 cup light Karo syrup
1 & 1/2 cups water
1/2 teaspoon cherry UNsweetened Kool Aid powder

Wash any wax or soil from the apples and thoroughly dry them (remove stems). Insert wooden stick into the stem end of the apple (push about half way into the apple).

Line a baking sheet with waxed paper and spray it with cooking spray (keep this close to your work station).

In a medium size, heavy-bottomed sauce pan, attach your candy thermometer and make sure that the glass tip is not setting on the bottom of the pan (it will give you a false reading). Put all of the candy ingredients in the pan and cook on medium high, stirring constantly, until it comes to a boil. DO NOT STIR THIS AFTER IT COMES TO A BOIL. Turn the heat down just a little, so that you have a nice gentle boil and then keep an eye on the thermometer. Cook until it hits 300 or hard crack stage; this can take up to 30 minutes, but on my stove it takes about 25. Keep a close eye on the candy after it reaches 285 because those last 15 degrees go faster than you think. DO NOT STIR!!

Remove the pan from the heat and work fast. Holding the apple by the stick, dip it into the pan (hold the pan at a tilt, so the candy will "pool". Twirl the apple and then let the candy drip off of the apple for a few seconds and then place on the prepared waxed paper. DON'T GET THIS STUFF ON YOUR SKIN!!!!! Apples will be hard and ready to use five to ten minutes after they are dipped. If you are going to add sprinkles or any decorations, you will have to add them with lightening speed because these cool off and become hard FAST (an extra person would be a big help if you are going to add sprinkles).

NOTE: Keep a bowl of ice water near your work station just in case you get some of this on your fingers (definitely not safe for younger kids).

NOTE: In the first stage of making the candy, try not to splash any liquid onto the sides of your pan (it can make crystals in the candy).

NOTE: I keep an electric frying pan, preheated to 200, at my work station. When the pan of candy comes off of the stove, I set it on the DRY, warm frying pan so that it doesn't cool down too fast and lengthens the amount of time you have to dip the apples.

NOTE: The best tip I can give you is to have EVERYTHING at your fingertips BEFORE you start dipping the apples. Once you are at that stage, you have zero time to run to the pantry and find something.

NOTE: Any candy left over can be poured out onto a pan that has been sprayed with cooking spray. When it's cooled, you can break it up and eat it (tastes like cherry life savers.

NOTE: There is a teaspoon of UNsweetened Kool Aid powder in each small envelope, so you can get two batches of candied apples per Kool Aid envelope (any flavor will work).

NOTE: Clean up can be a pain if you don't have a dishwasher. If you have a dishwasher, just put all of the stuff in the hot cycle.

NOTE: These are best eaten the day they are made. If you HAVE to make them a day ahead of time, do NOT cover them because the moisture from the apples will degrade the candy coating.

NOTE: Someone told me (I haven't tried it) that you can candy grapes, cherries and other small fruit (use their stems to hold onto instead of using a stick).

CANDIED APPLES FOOD RECIPES
By Coleen Marie

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(FAUX) ENTENMANN'S APPLE COFFEE CAKE which is my 100th post!!

(FAUX) ENTENMANN'S APPLE COFFEE CAKE which is my 100th post!! Food Recipes, Today is my 100th post, so I thought I would share a very special recipe with you. If you like Entenmann's coffee cakes, you will adore this recipe. It is similar, but OH! so much tastier. It is basically a sweet (yeast)dough that is easily mixed in your stand mixer for 3 minutes, then it sits for 20 minutes, is formed and stuffed with apples, then put in the fridge for two hours and finally baked for 30 minutes. It is SO worth the little effort it takes and it makes two nice big coffee cakes. I hope you try it this weekend! (Click on this photo to see the full Yummm factor).
Make the apple filling first so it can cool. In a large frying pan, melt 1/3 cup of butter and saute five Granny Smith (peeled, cored and sliced) apples over medium heat for about eight minutes or until almost tender. Stir in 3/4 cup white sugar and 1/4 cup brown sugar and 1/2 teaspoon of cinnamon. Cook gently, stirring, until thickened (about 15 minutes). Set aside to cool.

For the dough, put the following in your stand mixer:

2 1/2 cups all purpose flour4 tablespoons sugar

1/2 teaspoon salt

1 heaping tablespoon yeast

Whisk the above ingredients together to mix well.

In a small bowl, whisk the following ingredients together and then add them to the dry mixture.

1/3 cup melted (but not hot) butter

1 egg

3/4 cup hot tap water

Knead the dough with your machine, on medium speed, for three minutes. If it seems too dry, add an extra tablespoon of water. After three minutes, scrape down the sides of the bowl (dough will be very soft and sticky), cover and let it sit for 20 minutes.

After 20 minutes, divide dough in half (makes 2 coffee cakes) and roll each half out on floured surface to a 12x14 rectangle. Place each rectangle on its own parchment lined cookie sheet. Put apple filling down the center and then cut the sides like this: Fold the little strips back over the apple filling (no need to pinch it, just lay them over). Cover each coffee cake with plastic wrap and refrigerate for two hours. After two hours, take out of fridge and let it sit at room temperature for 30 minutes. After 30 minutes, top each coffee cake with struesel topping (which is made with 3/4 cup sliced almonds + 6 tablespoons all purpose flour + 1/4 cup powdered sugar + 3 tablespoons butter + 1/4 teaspoon cinnamon - cut butter into dry ingredients until fine crumbs).

Bake at 375 for 15 minutes, then turn heat down to 350 for another 15 minutes. Remove from oven and place on cooling rack. Drizzle simple vanilla glaze over the top and decorate with more sliced almonds.

This is what the luscious coffee cake looks like inside...Yummmm!

This sounds like a lot of steps, but it really is easy to make. Once you make it, you'll never be happy with Entenmann's again!

QUESTION: The blogger.com posting page, wouldn't let me single space the middle part of this post. Does anyone have that problem? How do you fix it?

(FAUX) ENTENMANN'S APPLE COFFEE CAKE which is my 100th post!! FOOD RECIPES
By Coleen Marie

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APPLE TART

APPLE TART Food Recipes, There is nothing quite as American as apple pie, isn’t that the old adage? I started experimenting with apple pie recipes many years ago because it is one of my husbands favorites. This recipe is pretty easy, as pies go; it has a no-roll shortbread type crust and you pre-cook the apples so they bake quicker. I like this recipe because it makes a pretty presentation and it is baked in a two piece tart pan, so you can just life the tart out of the pan and set it on a pretty serving plate.
CRUST
2 cups all purpose flour
1 cup butter flavored Crisco
1½ teaspoons white sugar
½ teaspoon salt
¼ cup ice water
1 egg
1½ teaspoons distilled white vinegar

With your electric stand mixer, mix the flour, Crisco, sugar and salt together. Add the ice water, vinegar and egg, beat just until smooth. Divide dough in half and pat one half into the two piece tart pan, pushing it up the sides, to the top of the pan, set in the fridge for a few minutes. Cover the other half of the dough while you do the apples.

APPLE FILLING
Peel and cube 5 granny smith apples. Boil them in some plain water for about 4 or 5 minutes until they just start to get tender, then drain well. To these apples, add:
½ cup of brown sugar
½ cup of white sugar
¼ cup of white flour
¾ teaspoon cinnamon
dash of salt
Stir gently until everything is wet, set aside.

Roll out the second half of the dough and cut into narrow strips. Put apple filling into tart crust and dot with 2 tablespoons of butter (tiny little dots). Lay the crust strips over the apples. Brush the strips with egg wash (1 egg beaten with a little water). Sprinkle strips with a light dusting of white sugar.

Bake in a pre-heated 375 oven for 40-45 minutes or until the crust strips are nice and golden. Let the pie cook to room temperature before you try to remove it from the two piece tart pan.

NOTE: You do not HAVE to pre-cook the apples, but if you do it this way, you will not get a soggy crust, or have any loose (watery) pie filling.
NOTE: If you do not want to do the whole roll out strips on top of the pie, just mix the following ingredients and sprinkle it on top of the apples and bake the same way.

APPLE CRISP TOPPING (ALTERNATIVE)
¾ cup brown sugar
½ cup all purpose flour
½ cup quick cooking oats
½ teaspoon cinnamon
½ teaspoon nutmeg (optional)
1/3 cup butter softened
APPLE TART FOOD RECIPES
By Coleen Marie

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