Sunday, December 09, 2012

Apple Cake


  • 1 1/3 cups melted butter
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 teaspoon baking soda
  • 1 tsp baking powder
  • 1 teaspoon salt
  • 2 cups sugar
  • 3 large eggs
  • 3 to 4 McIntosh apples, cored and cut into 1/2-inch pieces (3 cups)
  • 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
  • 1 teaspoon pure vanilla extract

    1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray and dust with flour; set aside.
    2. Working over a large sheet of parchment paper, sift together flour, spices, baking soda and powder, and salt; gather sifted ingredients into center of sheet; set aside.
    3. In the bowl of an electric mixer fitted with the paddle attachment, combine melted butter, sugar, and eggs; mix on high speed until lemon yellow.
    4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
    5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
    6. Pour batter into prepared pan, and bake until a knife inserted in the center comes out clean, 75 to 90 minutes.
    7. Remove from oven, and cool slightly on a wire rack.
    8. Invert cake onto rack; turn cake right-side up to cool completely on rack.
    Revised from this recipe. Photo is also from the link...because mine is still in the oven and I need to post this so that I can keep it for the future. :)

    Sunday, September 09, 2012

    Nut Brittle

    1/2 cup butter
    1 cup sugar
    1/4 golden corn syrup
    1 1/2 cups salted peanuts 
    In a large saucepan, combine butter, sugar and corn syrup. Cook and stir with a wooden spoon over medium heat until melted, smooth and bubbly. Cover and cook for 1 minute.
    Add nuts and increase heat to medium-high. Cook, uncovered, stirring constantly until nuts are lightly browned and syrup is a warm golden colour, about 5 minutes.
    Pour mixture onto a foil-lined and lightly buttered baking sheet, spreading as thinly aspossible. Cool until hard. Peel candy from foil and break into pieces.

     Brittle can be stored, tightly covered, at room temperature for up to 5 days.

    I've substituted peanuts with cashews, and added coconut. Very yummy.

    Cinnamon Pecan Coffee Cake

    1/4 cup brown sugar
    1/4 cup finely chopped pecans or walnuts (or both)
    1 tsp cinnamon
    1/4 tsp nutmeg

    1/2 cup butter
    1 cup white sugar
    2 eggs
    1 1/2 tsp baking powder
    1 1/2 cups flour
    1 cup plain or vanilla yogurt

    Preheat oven to 350F

    - Mix together topping ingredients and set aside.
    -Mix together dry ingredients and set aside.
    -In another bowl, beat together butter and sugar.
    -Add eggs and continue to beat until light and fluffy.
    -Turn 2/3 of batter into a well buttered 9' pan.
    -Sprinkle with 2/3 of the topping mixture.
    -Carefully swirl knife tip through the batter and topping.
    -Add remaining batter.
    -Bake at 350F for 30-35 minutes, or until knife comes out clean.

    This cake is nice and light and fluffy.

    Thursday, January 19, 2012

    Almond Cake

    You'll need:
    1/2 cup butter,
    1 cup white sugar
    2 eggs
    1 cup flour
    1/2 cup ground almonds
    1tsp almond extract
    1 tsp baking powder
    pinch of salt
    1/2 cup milk
    Sliced almonds

    Preheat oven to 350F

    In a separate bowl, blend together the flour,
    ground almond, salt and baking powder.
    Cream butter with sugar. Gradually beat in eggs.
    Add the flour mixture alternately with milk.

    Add almond extract.
    Throw in some sliced almonds

    Beat until light and fluffy.
    Pour into pan evenly.
    The batter is quite thick.
    Top with some sliced almonds.
    Bake until golden brown, and knife comes out clean.

    Monday, January 02, 2012

    Kale, Chicken and Chick Pea Soup

    You'll need:
    • 2 tablespoon extra-virgin olive oil
    • 1 to 3 pieces of chicken (skin removed)
    • 1 large onion coarsely chopped
    • 1-1 1/2 pounds kale, ribs removed, coarsely chopped
    • 1 carton of reduced-sodium chicken broth
    • 1 or 2 cups of water (to cover meat and vegetables)
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon garam masala,
    • 1 small bunch of thyme tied together and discarded later
    • 1 tsp tumeric
    • salt and pepper to taste
    • vegeta to taste
    • 1 medium sized potato
    • 1/4 teaspoon salt
    • 1 15-ounce can chickpeas, rinsed


    1. Heat 1 tbsp oil in a frying pan and fry chicken until golden brown. Set aside.

    1. Heat 1 tbsp oil Dutch oven or large pot over medium heat. Add onion and cook, stirring, until fragrant, about 30 seconds. Add chick peas and fry for about 1 minute.

    2. Add chick peas and cook for about a minute.

    3. Add kale and cook, tossing with a large spoon, until bright green, about 1 minute.

    4. Add broth, and spices.

    5. Add potato, chicken and thyme

    6. Cover and cook, stirring occasionally, until the kale is tender and potatoes are cooked