Blog Archives

My Apple Dapple Cake


My Apple Dapple Cake Recipe

This cake is one that my husband and many of our friends look forward to me making every year.  I use fresh, locally grown apples from the apple grower who lives right down the road from us. He has the best apples!  As always, I modified the recipe I had found many years ago in our local paper. I adapted it to fit our tastes and in my opinion, make it better than the original recipe.  This is my version.  I’m telling ya’, it’s like Autumn’s best flavors and aromas all rolled into one amazingly moist and delicious treat.

 

Apple Dapple Cake

 

APPLE DAPPLE CAKE

 

INGREDIENTS:

1-1/2 cups cooking oil

1 cup granulated sugar

1 cup light brown sugar, loosely packed

3 eggs

2 teaspoons vanilla

1 teaspoon plain flour

1 teaspoon salt

1 teaspoon soda

2 teaspoon cinnamon

1 teaspoon nutmeg

1 cup chopped pecans or walnuts

3 cups apples, peeled and chopped into bite size chunks (I use Red or Golden Delicious apples because they are sweet and get softer when cooked. But any apple of choice is good.)

DIRECTIONS:

Mix first 5 ingredients until well blended.  Sift the next four and add to above.  Fold in nuts and apples last.  Mix by hand until batter is stiff. Bake in greased and floured Bundt/tube pan in preheated 350 degrees oven for 1 hour or 9″ x 13″ pan for 30 – 45 minutes.  Allow to cool for 10 – 15 minutes to turn the Bundt/tube cake out onto a cake plate.

TIP:  You can serve with just a little warmed spice applesauce poured over the slice for extra goodness.

 

From my at home world to yours…..Enjoy your slice of Autumn! And please let me know how you like this family favorite recipe.

Signature

Coconut Pecan Frosting


A family favorite, Coconut Pecan Frosting is best known as the frosting used on German Chocolate Cake.  But did you know it’s also great on brownies, cookies, pancakes, waffles, as a pudding topping, on ice cream and more?  But not that “from a can” or “boxed” store bought stuff. NO!  Nothing beats homemade from scratch.  I can (and have been known to) eat it straight from the pan.  Yeah, it’s that good! 

This is my own family recipe for this buttery, sweet oh so delicious frosting.  I’ve had a few requests for it so I thought I would pop it out to you really quickly.  It may look like a complex bite of deliciousness but you’ll be amazed at how easy it is to make.   German Chocolate Cake recipe not included. Enjoy!

German Chocolate Cake.

Coconut Pecan Frosting – shown on German Chocolate Cake. (Photo credit: Wikipedia)

COCONUT PECAN FROSTING – makes 3 Cups

Mix together the following in a saucepan:

1 Cup evaporated milk

1 Cup sugar

3 egg yolks

1/2 Cup butter

1 tsp.  vanilla extract

Cook on not higher than medium heat, stirring constantly until thickened, about 12 minutes.  Remove from heat. 

Add: 

1 – 1/3 Cups sweetened flaked coconut

1 cup chopped pecans

Beat with mixing spoon until cool and thick.

Enjoy your at home world!

Signature

Incredible Edible Fruit Cake Cookie Bars


Bricks. Door stops. The gift that you get to pass around…year after year after year after year.  I’m sure you’ve heard all the jokes. Through the years, fruit cake has really gotten a bad rap. I suspect much of this is because of the commercially produced ones that are heavy enough to sink a ship, don’t really taste very good and just seem to last forever.

Those are not real fruit cakes. Real fruit cakes are delicious. In fact, in the early days, they were a highly prized gift for the holidays that allowed one to savor the last of the sweet food available until winter was long over.

Good news! Over the next few posts, I’m going to share REAL fruit cake recipes that you are going to love. Today, I’ll start with a twist on this delectable dessert. I call them “Incredible Edible Fruit Cake Cookie Bars”. This is an easy recipe that’s great for  getting the kids involved, in cookie exchanges and party sweet treat trays.

.

Incredible Edible Fruit Cake Cookie Bars – yields 7 dozen

A fruit cake you can love!

A fruit cake you can love!

Ingredients:

¾ C butter, softened

1-3/4 C packed brown sugar

3 eggs

1 TBSP pure vanilla extract

1-1/2 C all purpose flour

3 C coarsely chopped walnuts

1-1/2 C candied pineapple, coarsely chopped

1 C red candied cherries, coarsely chopped

1 C green candied cherries, coarsely chopped

1-3/4 C pitted dates, coarsely chopped

Garnish: extra fruit and nuts (if desired)

.

Directions:

Preheat oven to 325*.  Grease a 15” x 10” baking dish and set aside.

In large mixing bowl, cream the butter and brown sugar with mixer on medium until light and fluffy.  Add the eggs, one at a time, beating well after each addition. Stir in extract. Add flour and walnuts; mix well. Fold fruit into batter, incorporating throughout.  Spread mixture evenly in prepared baking dish.  Garnish if desired.  Bake 45 to 50 minutes or until lightly browned. Cool completely on wire rack. Cut into small bars.  Store in airtight container.

As you can see, this recipe is alcohol free.  Originally, fruit cakes sometimes contained a small amount of alcohol in the recipe and then they were wrapped in alcohol soaked cheese cloth and a small amount of the alcohol poured over it each week for at least one month, as a way of preserving the cake and keeping it moist. These won’t stay around long enough for that to be an issue.

But if you must, you can…..

1.) Increase the flour by 1/4 to 1/2 cup and add up to 1/3 cup of brandy, bourbon or rum into this recipe if you desire.

2.) Add 1 TBSP of an alcohol flavored extract for the slight flavor of it.

3.) Substitute dried fruits soaked in brandy, bourbon or rum at least overnight for the candied fruits fruits in the recipe. Drain before adding to cookie batter.

4.) Make a drizzle glaze from brandy, bourbon, or rum & powdered sugar.

Now…try this recipe and tell me that you still don’t like fruit cake. *wink*

Enjoy your at home baking!

Ginger Moore signature

Ginger’s Hot & Hearty Soup (A Real Meal Deal)


After all the leftovers, I know you are ready for a change.  Nothing fits the bill this time of year quite like a pot of homemade soup.  Here’s a family favorite in my house all year long, but especially in the chill of cold weather. And best of all….IT’S EASY.  You pretty much just set it and forget it until suppertime.  And with leftovers, you can enjoy it for at least 2 meals in one week.

.

GINGER’S HOT & HEARTY SOUP (budget friendly & time saver)

Hot & Hearty Soup
It’s A Real Meal Deal

Ingredients

2 quarts beef broth

1 quart water

1 lg. can tomato sauce

1 can tomato paste

1 lg sweet onion (diced)

3-4 cups potato, cut into large bite size chunks

2 cups carrots, peeled and thickly sliced

2 cups green beans (frozen or canned – drained)

2 cups corn niblets (frozen or canned – drained)

1 lb, lean ground beef (cooked, crumbled & drained).  Use chunks of stew beef if preferred.

 ½ TBSP Italian seasoning

1 tsp. basil

1 tsp. oregano

2 tsp. garlic (minced)

½ tsp. celery seed

Salt & pepper to taste

Directions

In a large slow cooker, start building your soup by placing all ingredients into the crock, except the ground beef.   Stir well to incorporate.  Set the slow cooker on low, cover with lid and allow to cook for a couple of hours before adding your cooked and drained ground beef.  Reset cooker to low temp setting, cover and allow to cook slowly for 4-6 more hours (or until vegetables are really tender and broth is thickened as desired).  Stir occasionally to keep everything moving and cooking well.

Serve with hot cornbread or crusty bread.

*Add more water or broth for a thinner soup base. 

**Add more herbs & seasoning if desired

***Add any other vegetables you may want (spinach, kale, turnips, dried beans)

Variation

Exchange beef broth for chicken broth and beef for chicken, turkey or pork.

*

Enjoy your at home world!

.

%d bloggers like this: