Apple Cake

The picnic and BBQ season is here, and if you want a real crowd pleaser, bring this Apple Cake. It is a recipe that my mom has been making ever since I was little. I'll be honest. The first thing you take this two it may not get eaten all the way because it doesn't look all that special... but word spreads, and every event you take it to after that there won't be a morsel left to bring home.

Give it a try, it is simple and definitely scrum-diddly-umptious!

Fresh Apple Cake

Preheat oven to 350°. In a large bowl, combine these ingredients until well coated.
2 cups Sugar
3 cups Flour
2 tsp. Cinnamon
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Nutmeg
4 cups granny-smith apples (about 4 apples), peeled, cored and chopped.

Tip: I usually mix all of the dry ingredients first and the stir in the apples.

In a separate bowl, beat together:
3/4 - 1 cup Oil
2 tsp. Vanilla
2 Eggs

Add this to the apple-flour mixture and mix well. Fold in 1/2 cup of nuts, if desired (I don't think I ever have). The batter may look too thick, but don't add any more liquid. Press into two 8" square pans, two round cake pans or one 9"x13" pan (I always do the 9"x13"). Bake 45-60 minutes, until toothpick comes out clean. Sprinkle liberally with white sugar (don't be shy, use several tablespoons) while hot out of the oven. Good served warm with whipped cream or ice cream {or BOTH!}. 

Chocolate Chip Cookie Dough Truffles

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla

2 cups all-purpose flour

1 14 oz can sweetened condensed milk

1/2 cup miniature chocolate chips

1 bar chocolate candy coating

Cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternating with the sweetened condensed milk, beating well after each addition. Stir in chocolate chips. Refrigerate for 1-2 hours.

In a microwave-safe bowl melt your candy coating following package directions. Take out your cookie dough mixture and roll into 1-inch balls. Dip balls into coating, drip off excess and let dry on a sheet of waxed paper, about 15 minutes. (makes about 5 1/2 dozen)

This recipe was featured in Taste of Home, check it out HERE, haven't tried it yet... but OH I PLAN TO!!!


The Slacker Chef

Butter Cream Frosting

This was delicious and super easy!

1/2 c. Margarine (I used butter)
1/2 c. Shortening (I used butter flavored Crisco)
1/8 tsp. Salt
1 1/2 tsp. Vanilla
5 c. Powdered Sugar
1/4 c. milk

Beat margarine and shortening together until smooth and creamy. Add salt and vanilla and mix in thoroughly. Alternate sugar and milk, and blend until smooth and creamy. Decorate and Enjoy!

Makes a thick and creamy frosting that is finger licking good!

Enjoy,
The Slacker Chef!

Easy Chocolate Fondue

1/2 c. half & half (cream)
1/2 c. chocolate chips.

Warm the cream on the stove (not boil) and slowly add in chocolate chips until they melt. You can make any quantity, just make sure that you have the same amount for each.

This is always a party favorite. I get compliments on my amazing fondue every time. If they only knew how easy it was.

Oreo Cookies

1 box Devils Food Cake mix
3/4 c. shortening
2 eggs

Filling:
3 oz. pkg. cream cheese
1/4 c. butter
1 1/2 c. powdered sugar

Mix together cakemix, shortening, and eggs, until moist; will be very thick. Roll into small balls and place on cookie sheet; slightly smash. Bake at 350 degrees for 8 minutes only. Cool slightly and place on cooling rack. To make the cookie sandwiches, frost one cookie with filling; place another on top of frosted side.

I haven't tried it yet, but I'm optimistic.

Sour Cream Apple Pie

This is my all-time favorite pie. I don't even like regular apple pie so give it a try and you might be hooked too. This is what I am asked to bring every Thanksgiving...

9" pie crust, unbaked

2 c. Granny Smith apples: cored, peeled, and chopped

1/3 c. + 2 T. white flour

1 c. sugar, divided

1/4 t. salt

1 c. sour cream

1 egg, beaten

1 1/2 t. vanilla extract

1 T. cinnamon

2 T. butter

1. Place crust in pie pan, add apples

2. Combine 2 T. flour, 2/3 c. sugar, and salt in separate bowl

3. Add sour cream, egg, and vanilla and add to apples

4. Bake at 425 for 15 min.

5. Then 350 for 30 min.

6. While pie is baking, combine cinnamon, butter, remaining flour, remaining sugar and then sprinkle on top of pie when finished baking.

7. Then bake for at 400 for 10 min.

Apple Cobbler

Apple Cobbler:

8-10 med. apples (peeled, sliced, cored)

3/4 c. sugar

3/4 tsp. cinnamon

topping:

2 c. flour

2 eggs

3/4 tsp. salt

2 c. sugar

2 tsp. baking powder

1/2 c. butter, melted

Put apples in 9x13"casserole dish. Combine sugar and cinnamon and sprinkle over apples. Combine topping ingredients EXCEPT for butter until mixture resembles course crumbs. Spread over apples. Pour melted butter on top. Bake at 350 for 40-50 minutes.

Pumpkin Roll

Okay sorry I just read that we've moved onto pie recipes. I've never baked a home made pie, my moms the talent there. But I did make my first pumpkin roll this year and their not as hard as I thought. So I'll share that recipe in place of my pie. Hope that's ok. :)

1st bowl

1/2 cup flour

1 tsp baking powder

1/4 tsp salt

Set aside

2nd bowl

1/2 tsp vanilla

4 egg yolks (beaten on high speed for 5 minutes)

Gradually add 1/3 cup sugar, mix until dissolved

Then add 1 & 1/2 cup pumpkin pie mix (has to say pie)

Rinse your bowl and mixers well, before making bowl 3.

3rd bowl

Beat egg whites until they form a stiff peak, then gradually add 1/2 cup sugar

Gently fold egg whites (bowl 3) into egg yolk mixutre (bowl 2)

Then gently add the flour mixture (bowl 1)

Spread dough across a lightly greased cookie sheet (putting it on wax paper works best)

Cook @ 375 for 12 minutes

While dough is still warm cut around pan edges.

Sprinkle powder sugar across a clean hand towel.

Flip pumpkin dough from pan onto hand towel.

Sprinkle powder sugar over pumpkin roll.

Beat 2 cubes of cream cheese. Add 1cup powder sugar (more if wanting sweeter) and a capful of vanilla.

Spread frosting across top of roll. Now roll your pumpkin roll and your done!

Pumkin Cake

TOPPING:
1 C. Dry Yellow cake mix
1 tsp. Cinnamon (or less)
1/3 CUBE of butter
(Mix & set aside)


BOTTOM CRUST:
Rest of dry yellow cake mix
2/3 CUBE of butter (melted)
1 Egg
(Mix and press into pan)


FILLING:
1 can (approx. 3 Cups) of pumpkin prepared according to can instructions (for 2 pies). Pour onto bottom crust. Put on Topping. 


Bake cake at 350 approx. 1 hour (until knife comes out clean). Cool & refridgerat. Don’t cover with foil while baking.


Recipe by: Amber M.