Spending half our lives trying to diet, to stay relatively thin, and active, I try and not tempt us with a lot of baking. But happy to have the excuse when we have company. I found this recipe in my favorite newspaper, THE EPOCH TIMES, and am soooooo glad I did. I haven't used a spring pan in years, but one was patiently waiting. This is a RAVER!
French Apple Cake:
1/2 cup butter (they called for unsalted which always makes me laugh as the recipe also calls for salt.
2 large or 3 small baking apples, I used 2.5 honey crisp. Peeled and cubed 1/2"
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 cup sugar, plus 1 tbsp for sprinkling
1 tsp vanilla extract
3 tbsp dark run (I used light), or cognac, calvados, or apple juice if you're a prude.
350 degree oven. Mix dry ingredients. Whip eggs and sugar until ribbon off the fork, whisk in flour a little at a time, fold in apples until all are coated. It'll look like all apple, which is as it should. See photo. Spoon or pour into cake pan, spring pan if you have, I think mine was 9". Smooth so no bubbles. Sprinkle 1 tbsp sugar on top. I'm at 3,600 feet so 45 min as recipe called for didn't quite do it. I then turned the oven to 425 for a few minutes until browned as you see. Serve with whipped cream, creme fraich if you want true French, or ice cream. Try to hide a piece for breakfast. If you hit it just right, the apples remain a little crisp.
I love creamed corn and ritz crackers so this was a "for sure" for me. And I get thumbs up from the family.
Corn Casserole
Corn Casserole is a classic side dish that pairs perfectly with almost any side dish. Made with creamed corn, sweet corn, eggs, Ritz crackers, and paprika.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 242 kcal
Original by Author Sabrina Snyder
Ingredients
· 30 ounces creamed corn
· 15 ounces canned sweet corn
· 3 large eggs
· 1 cup Ritz crackers , divided
· 1/2 cup unsalted butter , divided
· 1/2 kosher salt
· 1/2 teaspoon paprika
· 1/4 teaspoon coarse ground black pepper
Instructions
1. Preheat oven to 350 degrees and spray a 2-quart baking dish with vegetable oil spray.
2. In a large bowl whisk together creamed corn, canned sweet corn, eggs, 1/2 cup Ritz crackers, 1/4 cup unsalted butter, salt, paprika and black pepper.
3. Pour into baking dish.
4. Mix remaining 1/2 cup Ritz crackers with remaining 1/4 cup melted butter.
5. Sprinkle cracker mixture over corn.
6. Bake for 35-40 minutes until crackers are golden brown.
2 Chicken breasts bite size, bok choy, bean sprouts, green beans, water chestnuts, bell pepper, mushrooms, sesame oil, olive oil, rice wine vinegar,and any thing else you and your family love!
Brown chicken lightly in olive oil, add other ingredients by density and size, heavy ends of bok choy and bell pepper, water chestnuts, pine apple, and last green ends of bok choy and bean sprouts. I didn't have mushroom but would add with bean sprouts.
Let it cook a while but DON'T overcook. You want some snap in the bok choy and green beans.
Add sesame oil (I used about a 1/2 tablespoon) last, and rice wine vinegar to taste (I used about a full tablespoon. Last I sprinkled some sesame seeds.
It's a meal in itself. I like a rich red wine with dang near everything, but a sauvignon blanc or pino grigio would be great.
Serves 2: 4 beaten eggs, Italian seasoning & garlic powder or salt, mushrooms, onions, tomatoes (I peel mine), ham, cheese.
Soften onions in butter, add ham, mushrooms, last tomatoes, then finally beaten eggs...cook without stirring on medium heat, add cheese then into a 400 degree oven.
Finish in 400 degree oven until puffed and firm.
Here with a little O.J., coffee, berries, and an English muffin.
Now Lolo Creek Steak House, formerly Guy's Lolo Steak House, now better than ever and always great. Some of the world's finest taxidermy adorns the walls. Great prices, even greater food.
Lolo, MT, a few miles south of Missoula, MT.
Fabulous steaks, this great swordfish, and interesting people watching
Was off red meat so had this fabulous mushroom soup. And yes, you eat with your eyes.
Can't remember what the menu called it, but it was excellent. And the service was SUPER as well.
Great restaurant atop the hotel with superb view of the lake.
Expensive, but aren't all great steakhouses. This is the ribeye...Perfect! As was the service.
Had a great flank steak and fries, and talked them into bringing me a little oxtail gravy on the side! Well worth the visit if ever near.
Lisa Dahl has a number of GREAT restaurants. Don't miss any of them!
If you enjoy a cookbook with lots of reading, this is the one for you. It's not about game cooking, and the wild doesn't mean that. It's a look at Wolfpack Ranch and what and how we do! Click on the cover or the action button to grab a copy.
California Cocina is a look back in time, with quotes from journals and biographies from the gracious rancho days of old California, where it was said, "It's better to be on time than invited." Click on the cover to grab a copy.
I found this old John Deere, turn of the century, wagon and thought it had decent bones. I skinned it and made myself a contemporary chuck/BBQ wagon.
I wanted to stay as true as possible to the old designs, yet accommodate modern BBQs and a gas range. It also has a gas deep fryer.
I can cook for eighty or so and have done so with this rig. Doing all the labor myself, the canvas top cost as much as the rest of the rebuild.
Everyone with a beer or glass of wine in hand, kibitzing the cook, who cooks with wine (in hand)
Grab a free cookbook, California Cocina! Search the site....