Jewish Apple Cake

Apples are still in season here in North Carolina for a little while longer.  One of my favorite cakes to make when apples are in season is this one, Jewish Apple Cake or as it's called in Philadelphia, the Philadelphia Style Apple Cake.  It serves up a lot of large slices for a family get-together or a church supper or just anytime you're having friends over for a meal.  You could also make it ahead of time and freeze it until later for a special event or you could make it and freeze individual slices just for yourself.

Jewish Apple Cake

(or Philadelphia Style Apple Cake)

·         6 cups peeled and thinly sliced Granny Smith apples (about 3 large)

·         1 ½ cups plus 5 tablespoons granulated sugar, divided

·         4 teaspoons cinnamon

·         3 cups all-purpose flour

·         1 tablespoon baking powder

·         ½ teaspoon salt

·         4 eggs

·         ½ cup light brown sugar

·         1 cup vegetable oil

·         ½ cup orange juice

·         2 ½ teaspoons vanilla

Preheat oven to 350ºF.  Grease, sugar, and flour a 10-inch tube pan.

Combine apple slices with 5 tablespoons granulated sugar and cinnamon.  Stir well but gently.  Set aside.

Combine flour, baking powder, and salt in a bowl.  Set aside.

Beat eggs with remaining granulated sugar and brown sugar.  Add vegetable oil, orange juice, and vanilla.  Beat well.  Gradually blend the flour mixture into the egg/sugar mixture.  Mix until well blended, about one minute.

Pour one third of the batter into the prepared tube pan.  Top with half the apple slices, draining off any liquid.  Pour in another third of the batter and top with remaining apple slices.  Top with remaining batter, making sure the apples are covered.

Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean.  Let cool 10 minutes in pan.  Turn out onto a wire rack and let cool completely.  Serves 16.  Remember, this cake freezes well.

A Spicy, Rainy Kind of Day

Another cold weekend minus the icy precipitation but with a cold rain nonetheless called for a spicy dish to heat things up a bit.  With plenty of chicken in the freezer, I decided to make chicken enchiladas.  I actually call them my quick chicken enchiladas because instead of making my own enchilada sauce and my own tortillas, I use a ready-made canned enchilada sauce and packaged tortillas.  These shortcuts make quick work of a wonderful Mexican dish.

This recipe does require a bit of planning ahead because I marinate my chicken in extra virgin olive oil and spices for a couple of hours before I cook it.  The enhanced flavors make a little planning ahead the better choice.    

Quick Chicken Enchiladas

·         3 boneless skinless chicken breasts

·         ¼ cup extra virgin olive oil

·         ¼ teaspoon black pepper

·         ½ teaspoon ground mustard

·         ½ teaspoon garlic powder

·         ½ teaspoon onion powder

·         1 teaspoon chile powder

·         28 ounce jar enchilada sauce

·         8 flour tortillas

·         1 cup shredded cheese

Cut each chicken breast into 1/2 inch slices from the short end.  Cut each slice into two or three narrow strips.  Sprinkle bottom of a large container with olive oil.  Add chicken strips.  Top with spices.  Stir well.  Refrigerate marinating chicken for a couple of hours.  Mixture could be refrigerated overnight. 

Empty marinated chicken mixture into a large stir fry pan.  Stir fry chicken for about 10 to 15 minutes over medium high heat until fully cooked. 

Drain off excess oil.  Place chicken in a large glass bowl.  

Add half of the jar of enchilada sauce.  Stir well until chicken is well coated.  Spray a 9x13 inch glass baking dish with non-stick spray. 

Place about an eighth of the chicken mixture down the middle of the tortilla, wrapping it up in a tight roll. 

Add each wrapped tortilla to the glass baking dish butting the next one right up against the previous one. 

When all wrapped tortillas have been added to the baking dish, pour the remaining half of the enchilada sauce over them.

Sprinkle with shredded cheese.  

Bake in preheated 400 degree oven for about 20 - 25 minutes.    

Top enchiladas with a dollup of sour cream.  Serve with brown rice and refried beans for a delicious Mexican meal.

Snowy Day Lasagna

We've had several snowy days lately.  On Saturday I got to spend the entire snowy day at home.  I decided to do some baking.  I didn't want to spend all day in the kitchen though so I made what I call Quick Homemade Lasagna.  The noodles are from a box and my meat sauce recipe uses canned tomato sauce and paste.  It does take a little more time than making lasagna from an all included kit, but it is well worth it.  Please do not be intimidated by the length of the recipe.  I tried to provide detailed instructions.  Let me know what you think.

For this one I used ground beef, but I will often use ground turkey or ground chicken or some combination of the three.  When I use ground chicken I add a little thyme and sage to the other spices.  I think they help bring out the flavor of the chicken.

Now for the recipe...

Quick Homemade Lasagna

Ø  Quick Homemade Meat Sauce for Lasagna, Spaghetti, and other Italian Dishes:

·         1 pound 93/7 ground beef

·         ½ tsp. oregano

·         ½ tsp. basil

·         ¼ tsp. parsley

·         ¼ tsp. onion powder

·         ¼ tsp. garlic powder

·         Dash black pepper

·         2 - 15 ounce cans tomato sauce

·         2 - 6 ounce cans tomato paste

·         1 cup water

·         1 ½ tsp. oregano

·         ¾ tsp. basil

·         ½ tsp. parsley

·         ½ tsp. onion powder

·         ½ tsp. garlic powder

·         Dash black pepper

In large skillet over medium heat, scramble ground beef using a spatula.   Add first group of spices (oregano, basil, parsley, onion powder, garlic powder, and black pepper) to beef.  Continue cooking over medium heat until the beef is evenly browned and fully cooked.  If desired drain and discard any remaining grease from pan. 

In large glass mixing bowl combine tomato sauce, tomato paste, second group of spices (oregano, basil, parsley, onion powder, garlic powder, and black pepper) and water.  Stir together.

Add to cooked beef.  Stir.  Cover and continue cooking until mixture begins to bubble.  Remove from heat. Sauce is now ready to be used for lasagna, spaghetti, or other Italian dishes.    

Ø  9 lasagna noodles

Ø  2 tablespoons olive oil

Ø  16 ounce container low fat cottage cheese

Ø  ¼ cup shredded parmesan cheese

Ø  16 ounce package shredded mozzarella cheese

Ø  2 large carrots, peeled and shredded

In a large pot bring 6 quarts of water to a boil on high.  When water is boiling add oil.  Drop in lasagna noodles one at a time layering them in different directions.  Lower temperature to medium high, making adjustments so the pot won’t boil over but so that it keeps to a rapid boil.  Boil noodles for 14 minutes.

Drain noodles into colander.  Rinse thoroughly with cold water to stop cooking.

Preheat oven to 350 F.  Spray 9x13 inch glass dish with non-stick olive oil spray. 

Stir the shredded parmesan cheese into the cottage cheese. 

Spoon two large spoons of meat sauce into bottom of dish.  Layer three noodles lengthwise in dish.  Add half of the cottage cheese mixture.  Add a third of the shredded mozzarella.  Add half of the carrots.  Layer a third of the meat sauce. 

Layer another three noodles.  Add the remaining half of the cottage cheese mixture.  Add another third of the shredded mozzarella.  Add the remaining half of the carrots. Layer another third of the meat sauce. 

Layer the last three noodles.  Top with the remaining meat sauce and sprinkle with the last of the shredded mozzarella.

Bake for 25 minutes.  Allow to cool for 10 minutes before serving.         

Twice Baked Potatoes

This baked potato upgrade has become quite a traditional dish during the past two decades.  It makes a great appetizer or game day food, and it's really not hard.  Many people who make baked potatoes use these same ingredients.  They just sprinkle them on top of the potato.  Here you scoop out the insides, mix things up a bit, and stuff them back inside the potato.

·         4 large baking potatoes

·         Garlic salt

·         ½ cup sour cream

·         1/3 cup milk

·         1 cup shredded cheddar cheese

·         8 slices cooked bacon, crumbled

·         Black pepper

·         Olive oil

  

Preheat oven to 350°F.  Wash potatoes.  Using a sharp knife remove any blemishes.  Dry potatoes with a clean paper towel.  Sprinkle garlic salt on potatoes and wrap each one individually in aluminum foil.   Place them on a baking sheet and bake for 1 hour 15 minutes.  Remove from oven.  Allow potatoes to cool in foil on baking sheet for one hour.  Unwrap potatoes and slice in half lengthwise.  Carefully scoop out insides of potatoes with a spoon being careful to leave a small edge all the way around each potato.

Place scooped out potatoes into a large bowl and thoroughly mash.  Place potato shells on baking sheet.

Add sour cream, milk, half of shredded cheese, and half of crumbled bacon to mashed potatoes.  Add black pepper to taste.  Mix well.

Apply olive oil to bottom of potato shells.  Spoon potato mixture into shells.  Divide cheese among each potato half.  Top with remaining crumbled bacon. 

Bake for an additional 15 to 20 minutes at 350°F until cheese is bubbly.

Basic Honey Mustard Sauce

The sweetness of honey and the tartness of mustard combine together into a great taste while adding a kick to many dishes.  Honey mustard is great as a dipping sauce for chicken or soft pretzels or ham or salmon.  This basic recipe combines two simple flavors in just the combination for a quick added zest to your favorite dishes.  Good doesn't always have to be complicated. 

·         ¼ cup honey

·         1 Tablespoon prepared mustard

Mix thoroughly.   Keep refrigerated.  Sauce will thicken when cold so remove from refrigerator up to 30 minutes before serving.  Stir well.  This recipe can be doubled or tripled or whatever-ed when needed.

Hot Virginia Dip, Anyone?

On New Year's Eve for the past several years I've made an appetizer called Hot Virginia Dip.  Whether I was looking for something to whip up quickly at home for a bash or to take as we headed out to a party, it's always been extremely quick and easy to make and well liked.  This year was no different as we headed out to our annual New Year's Eve dinner and then on to a New Year's Eve party at the home of some friends.  Thank you all by the way for having us over.  We loved the compass prayers for those in the trenches sharing the gospel.  Hope you make a new tradition of it!!

Back to Hot Virginia Dip...It is hot for two reasons.  It's best when served hot right out of the oven, but it also heats up well in the microwave when you need to make it up early.  Secondly, the horseradish and the freshly pressed garlic give it just the right amount of kick.  We also enjoy sharing a little bit of our home state of Virginia for those not fortunate enough to have been born there.  :)

Hot Virginia Dip

·         4.5 ounce jar sliced dried beef

·         2 (8-ounce) packages cream cheese or Neufchatel cheese (which is the less

          fat version of cream cheese), softened

·         4 tablespoons milk

·         1 cup sour cream

·         2 teaspoons freshly pressed garlic

·         1 Tablespoon horseradish

·         1 cup chopped pecans

·         2 Tablespoons butter

Cut beef into small pieces with a sharp knife or scissors.  

If you are having trouble finding the jar of sliced dried beef in the grocery, try the aisle with canned tuna or chicken.  It's usually close by.

With an electric mixer, blend together the softened cream cheese or Neufchatel cheese, milk, and sour cream.

Stir horseradish and pressed garlic into cream cheese mixture.  When thoroughly combined, mix in beef pieces. 

  

Spoon into greased casserole dish.  Saute 1 cup pecans in 2 Tablespoons butter until nicely browned.  Sprinkle sauted pecans on top of dried beef mixture.  Heat 30 minutes in 325°F oven.  Serve with wheat thins, corn chip dippers, etc.

If you are already planning ahead for a Super Bowl gathering, consider trying out this dip.

 

 

Christmas Chewies

When I asked my husband how long he's been making these Christmas cookies, his response was, "Oooo that's a hard one...years and years and years...before we were married...before we were even dating."  Suffice it to say, a very long time.  Not quite decades and decades.  But definitely more than one decade.  We recently celebrated our eleventh wedding anniversary.

Christmas Chewies come in a variety of different colors and flavors.  This Christmas Brian's making fudge ones and lemons ones and strawberry ones.  He can make any flavor, well at least any flavor that is found in a boxed cake mix.  Ooops I might be giving his secret away.  Here's what the dough looks like as it's being formed.

Then you just line them up on the baking sheet.

You can add some decorative sprinkles to the tops prior to baking.

As the cookies bake they flatten out just enough to slather some cream frosting between two of them.  

We're winding down the Christmas cookies baking season.  It's not over yet, but it's getting close.

We're starting to fill tins and plates and containers.

Here's what things are starting to look like at our house about now.

Yumminess at its best!