We are hangin (trying to sound like a true valley girl) out in California waiting for cooler weather to arrive in Texas before going back. Randy is going ahead and buying our burial plots here as he doesn’t think that will ever happen. Anyhow, going thrierough a friends stack of cookbooks I just found this and am now craving apple cake. See what you think.
Cake
1 cup oil
2 cups sugar
2 eggs,room temp
1 teas vanilla
1 teas salt
1 teas,baking soda
2 teas baking powder
2 1/2 cups flour
3 cups apples,chopped
Topping
1/3 cup light brown sugar, packed
1 teas cinnamon
1/2 cup chopped nuts
Vanilla Sauce
1 cup granulated sugar
2 tables flour
1/2 cup whipping cream
1/2 cup butter
2 teas vanilla
For cake: beat oil,sugar,eggs and vanilla together. Blend in dry ingredients. Stir in apples
Press into a lightly oiled 13×9 pan.
For topping:
Combine all ingredients and sprinkle over cake. Bake at 350 degrees for 35 to 45 minutes depending on your oven. For vanilla sauce:
blend sugar and flour together in a saucepan. Whisk in whipping cream. Add butter and cook over medium heat, whisking often, until thickened. Add vanilla and stir. Serve cake warm with vanilla sauce.
Month: August 2015
Chimichurri Sauce
We are at some of our precious friends home for a couple of days out here in California. Last night they treated us to amazing grilled steaks with this awesome sauce. Dee is kind enough to share recipes with me and when she showed me this recipe, I knew that I would be making this when we got back to Texas. Tonight they are grilling chicken and once again topping it with this sauce. I could eat it poured over cheese or even baked potatoes. She got the recipe from Mary S which we also met on one of the Big Bear trips and is also such a good cook. So thank you Dee and Mary!
1 bunch of Italiian flat-leaf parsley, finely chopped
5 sprigs of cilantro
1 small red onion, minced
2-6 cloves minced garlic (Dee used about 8 small cloves)
1 teas oregano (fresh)
1/2 to 1 teas crushed red pepper flakes
1/2 cup red wine vinegar
1 1/2 cups olive oil (evoo)
1 teas salt
1/2 teas black pepper
Combine all ingredients in a Cuisinart and pulse a few times until ingredients are smooth, but not pureed. We are having the left over sauce tonight on the chicken. Put sauce in a plastic or glass container and refrigerate. It lasts for up to a month.
Makes 2 1/2 cups
Chocolate Castles 