Irish Apple Cake

This recipe is similar to Spice Cake with sweet, juicy apples. I had this in Tipperary, when we visited Ireland last year. We ordered a second one to take back to our hotel. Great with melted butter drizzled on top or whipped cream.

Ultimate Irish Apple Cake

courtesy of Food.com

4 tablespoons butter, softened (room temperature)

1 cup granulated sugar

1 egg, beaten (room temperature)

4 granny smith apples, cored, peeled and diced (2 cups)

1/4 cup chopped walnuts

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup all-purpose flour

Preheat oven to 350°F

Generously grease an 8-inch square cake pan.

In a large bowl, cream the butter and sugar together until light and fluffy.

Add the egg, apples, nuts, and vanilla and stir well.

Sift in the dry ingredients and mix well.

Pour the batter into the prepared pan and bake about 45 minutes, until the cake is lightly browned and a toothpick inserted into the center comes out clean.

Remove from oven and let the cake set in the pan for 5 minutes, then remove from pan.

Serve warm or at room temperature with whipped cream or vanilla ice cream.

Serves 10-12

Valentine's Dessert-Decadent

Nothing beats a decadent dessert for Valentine's Day. Why go out when you and your special person can make and enjoy this dessert at home.

TRIPLE CHOCOLATE RASPBERRY MOUSSE

Courtesy of:  Lemon Tree Dwelling (e-mail address below)

Mousse

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water

½ c. sugar

¼ c. cocoa powder

1 c. heavy cream, cold

1 tsp. vanilla extract (may substitute almond)

Chocolate Sauce

⅓ c. cocoa powder

1 c. sugar

¾ c. evaporated milk

¼ c. butter

½ tsp. vanilla extract (may substitute almond)

Garnish

2 Tbsp. chocolate chips

whipped cream

Mousse

1.    Sprinkle gelatin over cold water in small bowl; stir and let stand 1 min. to soften.

2.    Add boiling water; stir until gelatin is completely dissolved.

3.    Combine sugar and cocoa powder in small mixing bowl; add heavy cream and vanilla.

4.    Beat at medium speed until stiff peaks form; pour in gelatin mixture and beat until well-blended.

5.    Spoon into serving dishes; chill 1 hour.

Chocolate Sauce

1.    Combine cocoa powder and sugar in small saucepan; blend in evaporated milk.

2.    Add butter.

3.    Cook and stir constantly until mixture just begins to boil.

4.    Remove from heat and stir in vanilla.

5.    Spoon over chilled mousse; top with fresh raspberries, whipped cream, chocolate pieces, and sliced almonds (optional).

Preparation time- 75 mins

TOTAL TIME -1 hour 15 mins

Serves:2-4

http://www.lemontreedwelling.com/2014/02/triple-chocolate-raspberry-mousse-celebrating-valentines-day-with-pick-n-save-milwaukee-grocery.html

Snow Man Juice Boxes

Snowman juice boxes

These can be made ahead of time and used in your children’s lunch box for school.

Check out the website.

http://thechicsite.com/2013/11/30/juice-box-snowmen/

Holiday Family Craft

My family made ornaments every December using house hold items. This year I wanted to share pasta ornaments. They are so very much fun to make for adults and children of all ages. Then we would place them on the dining room table and used them for centerpieces until we put up the tree. They adorned our tree year after year with memories of each ornament.

          Great ideas below

Pasta train

http://www.chicagoparent.com/crafts/noodle-train

Pasta tree ornaments

http://www.diy-enthusiasts.com/decorating-ideas/christmas/christmas-crafts-kids-ornaments-pasta/

Breadfruit

One Thanksgiving we spent the holiday with family in Hawaii. One of the guests brought baked breadfruit. It was delicious! Here is the easiest version I could find and it comes out well

Breadfruit

1 mature whole breadfruit

1 tablespoon of vegetable of coconut oil

Aluminum foil

Salt and Pepper

Jamacian Seasoning (opt)

Butter (opt)

Preheat oven to 425 degrees

Rub the outside of the breadfruit with oil

Wrap breadfruit completely with foil

Bake for about 1 hour (Use skews to check doneness)

When done use a pot holder to remove from oven and peel off the skin

Cut in half

Cut out the unedible heart (part with seeds)

Cut breadfruit into slices

Top with butter, salt and pepper, and/or seasoning 

Waldorf Salad

October is the perfect month for this recipe. Apples are plentiful and the wonderful crunch of apples and celery remind you of walking through the colorful leaves in Autumn.

Waldorf Salad-Easy

Thanks to Allrecipes.com

½ cup mayonnaise

2-1/2 Tablespoons distilled white vinegar

1 large apple, peeled, cored, and chopped

1 large stalk celery, diced

½ cup raisins

½ cup chopped walnuts

Salt and pepper to taste

In a mixing bowl, whisk together mayonnaise and vinegar. Add the apples, celery, raisins and walnuts if desired. Add salt and pepper to taste. Mix together well and serve cold.  Serves 2-3

Crepes Suzette-easy recipe

In honor of the Anniversary of my cozy mystery, Crepes Suzette, here is the recipe of an easy recipe. It is simple and very good.

CREPES  SUZETTE

4 eggs, well beaten

1 cup milk

1 cup sifted all purpose flour

1 Tbl brandy

1 tsp salt

1 tsp sugar

Melted butter

Suzette Sauce

Mix well, add ingredients except Suzette Sauce. Let stand in refrigerator for 2 to 3 hours. When thicker than heavy cream, add a little or milk. Heat a 7 or 8 inch skillet and brush with melted butter. Put in 1 generous tablespoons of batter working quickly, tip and tilt the pan so that the batter flows evenly over the bottom. Cook quickly. As soon as the pancake browns on one side, turn quickly and brown the other side. Proceed until all of the batter is used. Reheat the Suzette Sauce. Makes 32 crepes.

Suzette Sauce

Cream 1 cup unsalted butter until light and fluffy. Add grated rinds of 1 small orange and 1 lemon and ¼ cup of sugar. Melt in top pan of chafing dish over direct heat. Add juice of 1 orange and heat to reduce mixture to half.  Add 2 oz. (1/4 cup) each of brandy and Curacao or Cointreau and 1 oz (2 tablespoons) Kirsch. Ignite with a match. Then add the crepes, one at a time. Bathe each in the sauce, fold in quarters, and put to one side of the pan. When all are ready to serve, sprinkle with a little sugar, pour on about 2 oz of brandy and ignite.