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Apple Pudding Cake

9/24/2014

It’s apple pickin’ time!

These cooler fall days just seem to ask for warmer, heartier meals. I have been making this apple cake for over 40 years! I love the smell of anything with cinnamon baking in it; it always smells so cozy and inviting to me! My friend Connie Snyder shared this recipe with me many years ago it’s a favorite.

Apple Pudding Cake:
Cream together 2 cups sugar and 1 stick (1/2 cup) butter or margarine, then mix in 2 beaten eggs. Add 2 cups flour mixed with 2 tsp baking soda, 1 tsp cinnamon and 1 tsp nutmeg; mix well and add 4 cups chopped, peeled apples and chopped nuts. The batter will be very thick. Spread in a greased 9x13 cake pan and bake in a preheated 350 degree oven for 25-30 min until a toothpick comes out clean. Cool.

Serve with the following sauce:
1 cup sugar
1 cup milk
1/2 cup butter (no substitutes)
2 Tbs cornstarch

Combine and cook over medium heat until thick, stirring constantly. Add 1 tsp vanilla, serve warm over cake, the sauce really makes the cake! Have a great week!

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My Mom’s Angel Food Cake

9/17/2014

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Mom’s homemade angel food cake!

My Mom always brought my sister, brother and I a homemade angel food cake on our birthdays. She would also make one for her church’s bake sale. She no longer makes them because she has a different oven and she doesn’t think it bakes them right. By the way, she will be 99 this coming December (she still bakes brownies and cookies)! Did I say that she is amazing?

Once you have a homemade angel food cake you will not be satisfied with a mix or a store bought one. There just is no comparison. They are a little time consuming so I don’t make them as often as Pa Lloyd would like, so for the past couple of years, he has started to make them too. He loves a piece of angel food cake with fresh fruit and ice cream! I hope you take the time to try this recipe, be prepared if you do, you will make it again!

My Mom’s Angel Food Cake:
1 cup cake flour
1 1/2 cup powdered sugar
1 1/2 cups egg whites (about 12-13 eggs, separated and at room temperature)
1 1/2 tsp cream of tarter
1/4 tsp salt
1 cup granulated sugar
1 1/2 tsp vanilla and 1/2 tsp almond flavoring

Sift flour and powdered sugar 2 times, set aside. Put egg whites and salt in a large mixing bowl; beat whites until foamy, then add cream of tarter and beat on high until stiff peaks form. Very gradually add granulated sugar, beating on high; turn to low and beat in flavorings (a short time). Using a mixing spoon (you’re done with the mixer), gradually sift flour/sugar mixture a little time into the whites, folding it in gently - should be about 6-8 applications of the flour mix. Gently push batter into an angel food cake pan. Remember: you do not grease your pan for an angel food cake. In fact, take care that there is no trace of any oily residue on your mixing bowl or mixer before starting. Your egg whites will beat up faster and better if your utensils are grease-free.

Have your oven rack at the lowest level and bake at 375 degrees for 35-40 minutes, until the top is golden brown and to the top of the pan. If your oven bakes too warm and the top is getting too dark, turn your oven down to 350 degrees the last 15 minutes.

Cool your cake upside down. If your cake is higher than your pan you may have to place an overturned cup under the center tube of your pan so that air circulates under your cake. Let cool completely before removing. Carefully cut around your cake with a sharp knife. My tube pan has a removable bottom so it comes out easily! If you like a chocolate angel food, I have substituted 1/4 cup of the flour with 1/4 cup dry cocoa. Just sift the cocoa in with the flour and sugar.

I hope you try this great cake and have good luck with it! Enjoy our fall weather, have a great week!

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Blueberry Sour Cream Coffee Cake

9/10/2014

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Love those Blueberries!

Today’s recipe is a new one I just made for a ladies gathering at church last week. It comes from Taste of Home magazine and it was a hit. The recipe uses those delicious blueberries and you can use fresh or frozen! If you use frozen, don’t thaw them first. I actually used some fresh and some frozen as I didn’t have enough fresh. I will definitely make this coffee cake again!

Cake:
3/4 cup butter, softened
1 1/2 cup sugar
4 eggs
tsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
34 cup baking soda
1/4 tsp salt
1 cup (8 oz) sour cream

Filling:
1/4 cup packed brown sugar
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
2 cups fresh or frozen blueberries

Glaze:
1 cup powdered sugar
2-3 Tbsp milk

In a large mixing bowl, cream sugar and butter, add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.

Spoon a third of the batter into a greased 10-inch tube pan or bundt pan. Combine brown sugar, flour and cinnamon. Sprinkle half sugar mixture over batter then half of the berries, repeat layers, top with remaining 1/3 of batter. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Combine glaze ingredients and drizzle over cake.

Yield 12-14 servings Have a great week, Isn’t this weather great??

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Candied Tomatoes

9/3/2014

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Oh those delicious tomatoes!

Our vegetable garden consists of two tomato plants and herbs! Our tomato plants are huge and loaded with tomatoes,. We can only eat so many BLT’s and sliced tomatoes and we have shared some with neighbors, but what should we do with all our beautiful tomatoes? (My canning days are over!)

I found this recipe in Suzanne Summer’s cookbook. I love them on crackers, grilled bread with basil, over grilled chicken, in omelets, stirred in sautéed zucchini or on top of homemade pizza, which is my favorite way to use them.

Candied Tomatoes:
6 large tomatoes (or the number you want to do)
olive oil
salt

Preheat oven to 325 degrees. Slice the tomatoes in half crosswise. Place the tomatoes on a foil lined baking sheet, cut side up. Drizzle oil over tops of tomatoes, sprinkle with salt as desired. Bake for about 2 hours until tomatoes are wrinkled on the outside but still somewhat moist in the center. Serve warm or cool.

I store the tomatoes in olive oil in a quart jar or any covered container. I’m not sure how long they will keep because they don’t last long at our home! I should tell you that I cut a little slice off the bottom of the tomato so they sit flat on the pan. I even eat them plain. Have a good week!

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Author

I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.

Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)

Apple Pudding Cake

My Mom’s Angel Food Cake

Blueberry Sour Cream Coffee Cake

Candied Tomatoes

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