Cakes

Fresh Apple Cake

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I baked this last night to take to the famly reunion and it was just delicious. I heard people all over the room asking, “who made this cake, it is so good!” I was so proud to have been the one who brought it. When you bake it, you will know why it was the favorite dessert at the reunion. It is in the latest Southern Living Magazine. October Issue, 2010

1 1/2 cups chopped pecans

1/2 cup butter, melted

2 cups sugar

2 large eggs

1 tsp vanilla

2 cups all purpose flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

2 1/2 lb Gala, or Granny Smith Apples (about 4 large) peeled and cut into 1/4 in thick pieces

Preheat oven to 350. Bake in pecans in a single layer in a shallow pan 5 to 7 min or until lightly roasted and fragrant, stirring halfway through. Stir together butter and next 3 ingredients into a large bowl until blended.

Combine flour and next 3 ingredients and add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. Batter will be very thick, similar to a cookie dough. Spread batter into a lighly greased 13×9 in pan.

Bake at 350 for 45 min or until a wooden pick inserted in center comes out clean. Cool completely in pan. Spread Browned Butter Frosting on top and sprinkel remaining pecans over top.

Browned Butter frosting:

1 cup butter

1 16 oz box of powdered sugar

1/4 to 1/3 cup milk

1 tsp vanilla

Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 min or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify. Beat butter at medium speed with mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat mixture at low speed until well blended after each addition and stir in vanilla. Spread over cooled cake. Sprinkle pecans over top..Store covered in fridge but take out about an hour before serving, or leave at room temp if serving same day…

Daily Thoughts

Cox Family Reunion

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Just walked in the door from attending the Cox Family Reunion, held in Ooctober of each year. We went this year, knowing that it would be a little emotional, because Randy’s dad, Howard Cox had passed away this past December and there would be a time of the family members remembering Howard and telling memories about him. It was hard to watch different family members tell different stories about Howard and see them tear up remembering what a strong man, both spiritually and physically, he was. But it was also very comforting, knowing how much he was loved and that his life made such an impression on so many. It made me think of how Randy reminds me of his dad and how blessed I am to have a husband who loves his family, who loves the Lord and each year, grows more and more devoted to Him and to our children and grandchildren. I saw Howard today, in Randy, in so many different ways, that I had not noticed before. But as stories unfolded from different cousins, in-laws, aunts and uncles, it was evident that the family resemblence goes on, the quietness in Randy and his dad’s voice. The “no-need” to talk, unless there is really something to say. Their love of a great bargain, having to have the latest electronic device……these are just a few of what made them father-son…We rode home talking about how much I was seeing Howard in Randy and watching him, driving while I was telling him…..I could see the proudness in his eyes. We were on the way home, in some ways glad to have the reunion over for another year, yet, so glad that so many relatives care enough to put together old pictures, stories and a great table of family recipes for those of us who are just growing up (finally) to realize just how important family traditions are to us.

Daily Thoughts

Fair Day

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It is the PERFECT day to go to the fair. Weather is gorgeous and Randy is taking half a day off for us to go experience the sounds and taste of the Texas State Fair! We will arrive around 4 and dive immediately into our yearly traditions of corny dog first and head on over to the bird show. If any of you have tasted any of the new “fried foods” that are there this year, let me know. Last year, we tried the “fried butter”, just to be sure we got our share of the most highly concentrated dose of cholestrol that day. We tried the fried oreo and the fried snickers, but we have gotten smart in our old age. We do our “tasting” early in the afternoon, so we have time to digest all the grease and take our TUMS with us instead of having to hurry home to swallow a whole bottle of them before hitting the bed. Otherwise we would be up all night with heartburn and wonder why we tasted all the “fun new tastes of the fair”.

So, we will be off……….riding the ferris wheel at night to take in all the beautiful lights of the park, coming home with an additional 5 lbs each and telling ourselves we will never eat that much again, well….at least until fair time next year!

Meats

Mustard-Glazed Pork Tenderloin

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You will love this. It has a little bite to it and it is just so easy. A great recipe when trying to impress the boss or mother-in-law

1 (8 oz) jar Dijon mustard (1 cup)

1/2 cup orange juice

2 tables creole seasoning

1 1/2 lb pork tenderloins

Stir together first 3 ingredients. Place pork in a shallow dish or a zip-top plastic freezer bag; pour mustard mixture over pork. Cover or seal and chill 2 hrs, turning occasionally.

Remove pork from marinade, discarding marinade.

Grill, covered with grill likd, over medium-high heat 350-400 degrees 10 – 12 min on each side or until a meat thermometer inserted into thickest portion registers 155.

Remove from grill; let stand until thermometer registers 160. Let stand 5 more min before slicing. Garnish, if desired with fresh thyme springs and a couple slices of organges.

Serve with potato casserole which is found under starces on this blog and fresh green beans with mushrooms.

Casseroles

Caramelized Onion Macaroni and Cheese

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Doesn’t this weather just invite the comfy foods like mac and cheese? This new recipe out of Southern Living from 2006 is a keeper. It takes it to a whole new level.

1 (8 oz) package large elbow macaroni

2 tables butter

2 large onions, thinly sliced

1 tsp sugar

1 (16 oz) block white cheddar cheese, shredded

1 cup (4 oz) shredded Parmesan Cheese

32 saltine crackers, finely crushed and divided

6 large eggs

 4 cups milk

 1 tsp salt

1/2 tsp pepper

2 tables melted butter

Prepare macaroni according to package directions; drain and set aside

Melt 2 tables butter in a large skillet over medium high heat. Add sliced onions and 1 tsp sugar. Cook, stirring often, 15 to 20 min or until onions are caramel colored. Layer half each of macaroni, onions, cheeses, and cracker crumbs in a lightly greased 13×9 baking dish. Layer with remaining macaroni, onions and cheeses.
Whisk together eggs and next 3 ingredients; pour over macaroni mixture. Stir together reamining cracker crumbs, melted butter andsprinkle evenly over macaroni mixture. Bake at 350 for about 1 hour or until golden brown and set. Let stand 10 min before serving.

Desserts

Peanut Butter Surprise Cupcakes

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3/4 cup butter, softened

2 cups sugar

3 large eggs

1 cup creamy peanut butter

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 tsp vanilla

24 chocolate kisses

powdered sugar for sprinkling on top

Beat butter with mixer until creamy. Gradually add sugar beating until light and fluffy. Add eggs, 1 at a time, beating after each.  Add peanut butter, beating until smooth.

Combine flour, baking soda and salt; add to peanut butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.

Spoon 2 tables batter into each of 24 paper baking cups in muffin pans. Place 1 chocolate kiss on it’s side in center of batter in each cup. Top evenly with remaining batter (about 2 tables) per cup,  covering kisses.

Bake at 375 for 18 to 20 min ur until golden brown. Let cool in pans on wire racks 5 mins. Remove from pans and cool on wire racks. Dust with confectioners sugar. Serve warm or at room temp.

*Peanut Butter-Jam Surprise Cupcakes

Prepare batter as directed. Replace kisses with1 rounded teas of your favorite jam. Follow directions as directed above to cover jam. Bake and cool as directed.

This recipe was taken from a Southern Living a few years back and our family loves these simple yummy little cupcakes.

Daily Thoughts · Desserts

Cool N Easy Pie

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OK, we did it, we have begun a “eatting less” program! Both Randy and I have finally admitted to ourselves that if we continue on the way we have been going, we will be cutting out new door frames just to get inside the house, so….am trying to eat a little healthier and trying not to eat so much beef. Our kids are inspiring us to “eat more fish” mom and “mom, why don’t you just bake those potatoes instead of frying them?” I think what they are really saying is, “oh my gosh, at this rate they are going to be so fat and unhealthy, we are going to have to spend all our inheritance on nursing care for them and we won’t get a penny”.  Don’t think we don’t know what you are thinking, we see it in your eyes every time you watch us eat another package of little white donuts and cinnamon rolls from Shipley’s.

For my first night of cooking “healthy”, I decided to make this Cool N Easy Pie. Randy searched around the kitchen last night only to find some  packages  of 100 calorie cookies that I had bought for the grandkids, so after inhaling them, he said, “those aren’t half bad, but do we have any more, I ate the last 3 packages of them in the pantry.”  I figured that it was time to branch out and see if I could make something a little more “homemade” for us tonight. So here it is. I cannot wait to try it. It says that the serving size is 1/6 of the pie……so if that is the healthy size of pie, just think how healthy we will be if we just divide the pie in half.

2/3 cup boiling water

1 pkg (4 serving size) jello brand gelatin, any flavor (I used lemon)

1/2 cup cold water

ice cubes

1 tub (8 oz) Cool Whip, thawed

1 graham Cracker Pie crust (9in)

Stir boiling water into gelatin in large bowl at least 2 min until completely dissolved. Mix cold water and ice to measure 1 cup. Add to gelatin, stirring until ice is melted. Stir inw whipped topping with a wire whisk until smooth. Refrigerate 15 to 20 min or until mixture is thick and will mound. Spoon into crust. Refrigerate 4 hrs or overnight. Wonder what this would taste like with Sweetened Condensed Milk instead of cool whip……nevermind, that was just the old me coming out for a min…..I’m sure this one will taste just as good.

Chocolate · Desserts

Chocolate Crisp Cupcakes

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This recipe is taken from one of the most beautiful cookbooks I have ever received. It is from a friend, Michelle who lives in CA and enjoys great food and great friends around the table. These little “gems” are not only so pretty, but so light and easy to make and delicious. I promise if you make them, they will quickly become one of your family favorites.

2/3 cup cream butter

1 lb bag marshmallows

7 cups Cocoa Krispies

2 cups sliced strawberries

2 cups whipping cream

1/2 cup sugar

1 teas vanilla

2/3 cup semi-sweet chocolate chips

In a large pot, melt butter and marshmallows on low. Melt marshmallows until creamy, being careful not to cook them. Fold in Cocoa Krispies. Spray deep muffin tins with cooking spray and fill with the cocoa krispie mixture forming a shell with a hollow center. Place in fridge to cool and set up. Melt chocolate chips in microware, stirring every 30 sec until smooth. Dip the tops of the cocoa cups in melted chocolate. Allow to set up. Whip cream on high until stiff. Beat in sugar and vanilla to taste. Fold in sliced strawberries. Fill cocoa cups with strawberry cream filling. Top with a fresh strawberry. Chill. When ready to serve, let sit for 5 min out of fridge, the cups will soften and be easy to cut when eating.

appetizers · Desserts · Fruit

Apple Nachos

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Do you not love this weather? This is my favorite kind of day. Randy is cleaning out drawers and closets and I am in the kitchen baking. I have made a fresh apple cake with Praline Frosting (yes it is already on the blog) and it is just the best. I always have to save some of the frosting for Cora who likes to eat it as pralines. Actually, I have used this same frosting recipe for pralines because it is a never fail, even on these damp sticky days, when it is supposidly not the best weather for making candy. But……this always turns out and when it is hot you pour it over the warm cake that you have poked holes in…….wait….where am I…I am suppose to be talking about Apple Nachos, this weather just makes me baking crazy. These little treats are easy, yummy and the kids can help make them and you can sit down to watch a movie and not be putting away a million calories. They are just so good and such an easy and quick treat.

36 caramels

1 tables water

30 large marshmallows

1/3 cup butter, cubed

4 medium tart apples, peeled and cut into 1/4″ slices

1/3 cup chopped dry roasted peanuts

1/3 cup miniature semisweet chocolate chips

3 tables Halloween sprinkles

In a micro-wave bowl, melt caramels with the water; stir until smooth.

Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel; top with marshmallow mixture . Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.

Desserts

Spiced Pumpkin Cheesecake

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This recipe is from the Philly Cream Cheese Web site and it is delicious38 Nabisco Ginger Snaps, finely crushed

1/4 cup finely chopped pecans

1/4 cup melted butter

4 (8 oz) Cream cheese, softened

1 cup sugar

1 can pumpkin

1 tables pumpkin pie spice

1 tsp vanilla

4 eggs

1 cup whipped cream for topping

1/2 tsp. ground nutmeg

Heat oven to 325. Mix crumbs, nuts and butter and pres onto bottom and 1 in up side of a 9-inch springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla, mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake 1 hr 20 min to 1 hr 30 min, or until center is almost set. Loosen cake from rim of pan, cool before removing rim. Refrigerate 4 ours min. Serve with a dollop of whipping cream or cool whip and dust with nutmet.

Makes 16 servings. The ginger crust gives it extra flavor just perfect with the pumpkin.