So, a few weeks ago I made Tim’s favorite pie Chocolate Meringue Pie . Well, turn about is fair play so, I made my favorite, Homemade Coconut Cream Pie.
I have mentioned before that my Mom was an excellent baker. She made the best pie crust I have ever eaten. After she passed away I looked through all of her recipes to try and find the pie crust recipe. You know I didn’t pay attention as a kid, and like so many of us thought we would have plenty of time to share that recipe. Plenty of time was not too be 🙁Continue reading “Homemade Coconut Cream Pie”
This past weekend gave me a HUGE case of Spring fever……. Spring Pasta Salad …..on yeah!
I know I’m jumping the gun just a little, but that first taste of spring makes you want to break out the flip flops, and start up the grill. Which is exactly what we did last Sunday. What is better than burgers on the grill……..nothing of course!
With burgers you need a salad and this salad is perfect. The dressing is slightly sweet and coats the pasta and veggies with that silky sweet goodness.
Campanelle pasta lets that dressing get into every nook and cranny. And its cute, shaped like little bellflowers with ruffly edges.
The vegetables I used were my choice and I think an inspired one, but ,if you want to switch it up you can feel free to use the veggies of your choice.
Now, I must confess that I took creative liberty with this recipe keeping only the dressing unchanged. When I worked at the grocery store bakery, the deli was in the same kitchen and so I was privy to many delicious recipes. One of which was Colleen’s Macaroni Salad. The deli manager’s own special salad. It was one of the most popular salads at the deli.
The deli and the store no longer exists, but I am glad to be able to share my version of one of the most popular recipes.
Next weekend is suppose to be great again, so fire up the grill and make a batch of Spring Pasta Salad, and feed your Spring fever!
French Apple Cake was adapted, just slightly, from one I found when I first stated using the internet for recipes. I frequented a site called www.epicurious.com …….it was and still is one of my go to sites. Tons and tons of marvelous recipes.
Apple season is still going strong and although I am not a big fruit eater……I really do like pommes…….French for apples. My new fav is Honey Crisp…..crisp, and predominantly sweet, modern variety from the USA. It was developed by the University of Minnesota specifically for growers in cold climates, and is one of the most cold-hardy of apple varieties. Nice little apple lesson:)
While these are best suited for eating I though I would give them a whirl in baking…..success.
One of the things I like best about this cake is how beautiful it is when its done.But for all its beauty it can also be rustic.
It needs only a dollop of whipped cream or a scoop of ice cream and its the perfect fall dessert.
It’s sort of an apple upside down cake. The apples are cooked in a butter sugar glaze and placed decoratively in the bottom of a butter and sugar coated pan. I used turbinado sugar…….I like that extra crunch it adds to desserts.
A basic cake batter is poured over the top… into the oven for about 45 minutes. Let the cake cool for about 5 minutes and turn onto a cake plate. Even if the apples stick……one of mine did……you can attach it back and no one is the wiser.
You can make this cake ahead of time, as it is good either warm or at room temperature. French Apple Cake is small enough, so you aren’t eating it forever ……..although you may want too! But it’s enough for a nice dessert for 6-8.
So, enjoy apple season and make yourself, friends and family a French Apple Cake!
2 large apples (your choice), cored, and cut into eights
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 large egg yolks
2 large eggs
2 tablespoons frozen apple juice concentrate
2 teaspoons vanilla
½ cup (1 stick) unsalted butter, melted
Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Coat pan with turbinado sugar; tap out excess. Melt ¼ cup butter in heavy large skillet over medium-high heat. Stir in ¾ cup sugar, water and cinnamon and bring to boil. Add apples and cook until apples are just tender, turning frequently, about 15 minutes. Remove apples, using slotted spoon, and arrange decoratively in bottom of pan. Continue boiling liquid in skillet until thick and syrupy, about 4 minutes. Pour over apples.
Sift flour, baking powder and salt into small bowl. Whisk remaining 1 cup sugar, egg yolks, eggs, apple juice concentrate and vanilla in large bowl to blend. Gently stir in dry ingredients. Fold in ½ cup melted butter. Pour batter over apples in pan. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake. Turn cake out onto platter. Serve warm or at room temperature.