It's all good, and will be even better when it's done, but in the mean time I will try to catch you up on all our summer adventures and experiences as soon as possible.
For now, I'm re-posting a recipe that I just made yesterday afternoon. There is only one piece left, so that's a good sign that this one is a keeper!
So....from back to just about where it all started, here is my Walk Back to the Apple Tree post from September 19, 2010!
Here is the recipe so you could copy and paste it to a Word file. That's what I have been doing to all the yummy recipes I find as I read your blogs. My word file is getting about as fat as I would be if I went to the kitchen and baked it all at one time! Great ideas that I cannot wait to create!
2 C. chopped apples 1/2 C. raisins
1 C. sugar 1/2 C. brown sugar
1 egg, beaten 2 T. flour
1 C. flour 1/2 C. sugar
1 1/2 t. cinnamon 1 C. water
1/2 t. baking soda 1/4 C. butter, can use 1/2 cup if desired!
1/2 t. salt 1 T. vanilla
1/2 C. pecans
Bake at 375 for 35 minutes.
Here are my apples! They might not be the prettiest ones on the tree (actually these are the ones that fell to the ground!), but they are very good once you cut out the bad spots!
A little game I like to play with myself and whoever else might be helping me peel apples is to see who can peel the whole apple without breaking the peel.
Dicing! Ready to be sugared!
Sugaring and waiting the 3-4 minutes Mom says to wait!
Measuring (note I used 1/2 whole wheat flour and 1/2 regular flour) Shhhhh....DON'T tell Tall Guy! He doesn't like it when I mess with a recipe! Silly Man!
Adding the cinnamon, baking soda, and salt
Then dropping in the raisins and pecans
Stirring again! This stuff will be very thick!
See? I told you it would be thick! That spoon is NOT moving! By the way, I used my
Pampered Chef 9 x 9 pan. LOVE IT! The bowl is PC and so is the spoon!
Now while the cake is baking in a 375 degree oven for 35 minutes, let's get the sauce made. This is a little secret I learned from my mom: When possible fill the cup inside the brown sugar bag AND pack it down before you take it out!
It's less mess!
Add this to a pot with the water and sugar and flour and cook until the liquid is clear...Yep that's what Mom's recipe said, but I will tell you two secrets:
1.) I added some of that yummy rum I used with the rum cake to the pot!
2.) I don't think the liquid would ever have become clear with the BROWN sugar in it???
(The little white specks are the flour glops that resulted because I forgot to mix the flour in with the water first! They all dissolved after some vigorous stirring. DANG!)
Shhhhh... don't tell Mom!
DING!!!! Cake is done! (That's my PC round stone in the back ground. You can tell I use it a lot too!)
Time to make the cake
Hey! Do I hear a Def Leppard song? hee hee!
Yep..... the whole pan of sugary sweet goo!
SSSLLLLUUURRRPPPP! (hiccup!) There it's all ready to cool and enjoy!
Back to August 19, 2014....Well DANG! I forgot to add the rum yesterday! Guess that just means I will have to make another one and do it right this time!
Have a great one!Pin It