It is Ingredient Spotlight day at Eat At Home Cooks! This week the focus is on apples or applesauce. Check it out here!
Since I started reading blogs about two years ago, I have been amazed at the number of different recipes that are available. Even now, I will still stumble upon blogs that are new to me and be inspired by the writer’s information. One blog that I have recently started following is Southern Plate and it has quickly become one of my favorites!
This recipe is from that site and it is a wonderful use of fresh apples that are readily available now. I used Jonathan apples that were purchased at Jackson’s Orchard which I wrote about here. The Jonathans give this cake a nice crunch since they hold their shape and texture so well after baking. I highly recommend making this cake a day before it is to be served to let the sauce really soak in throughout the cake. Enjoy!!
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup pecans, chopped and toasted
1 cup vegetable oil
2 cups granulated sugar
3 eggs
2 tsp vanilla extract
3 cups raw apples, peeled & chopped fine
1 cup packed brown sugar
1/4 cup milk
1 1/2 sticks unsalted butter
Preheat oven to 350. Spray a tube or Bundt pan with nonstick spray and coat with flour. Sift together flour, salt and soda; set aside. Mix oil, sugar, eggs, and vanilla. Add the flour mixture to the oil mixture. Fold in pecans and apples. Pour into the pan and bake for 60-65 minutes.
About 5 minutes before the cake is done, combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Mix and cook until it begins to boil, then allow the sauce to boil for 3 minutes. As soon as the cake and sauce are both done, poke holes in the cake (which is still in the pan) and pour the sauce over the cake. Let the sauce completely soak into the cake before removing it from the pan.
Posted in Cooking | Tagged Apple, Cake, Dessert, Southern Plate | 4 Comments »
I took off work today to spend the day with my aunt, M, and Nanny. We went to Bowling Green, KY to Jackson’s Orchard. None of us had ever been there but had always heard good things about it. It is only about 5 miles out of BG, but it feels like you are worlds away from the city. If you are looking for fresh produce in the South-central Kentucky area, I highly recommend Jackson’s. Take a look at what I purchased today…
“Jonathan” apples
“Incredible” sweet corn
Pears-not sure of the variety
I can’t wait to try this BBQ sauce on some shredded pork this weekend, and a few of the apples are destined for an Apple Dapple Cake recipe that I found here.
Posted in Family, Fun, Travel | 1 Comment »
This recipe is closely related to the chocolate Bundt cake recipe that I wrote about back in April of 2009 here.
Today’s cake is not quite as rich as the older one, but it is just as good. The great thing about this recipe is that it can be adapted to your liking. You can choose your own cake mix flavor and use a different pudding mix flavor as well. The sky is the limit! Well, maybe the limit is the flavors at the grocery store, but you get my meaning. Enjoy!
I am also linking this recipe on one of my favorite blogs, Eat At Home. She is having an ingredient spotlight day dedicated to chocolate chips.
1 box yellow cake mix
1 small box instant chocolate pudding
8 oz. sour cream
1 cup oil
1/4 cup water
4 eggs
1 tbsp. vanilla extract
1 cup chocolate chips
Preheat oven to 325 degrees; grease and flour a Bundt pan. Combine the cake and pudding mixes, along with the sour cream, oil and water.
Add the eggs one at a time, stirring until combined. Mix in the vanilla and chips. Pour into the bundt pan and bake for 55-60 minutes or until knife inserted in the cake comes out clean. Let cool in the pan for 10 minutes and then turn out onto a cake plate. Cool completely and slice.
See all of those little dark spots. They are gooey chocolate chips. Yum!
Posted in Cooking | 6 Comments »
I always try to get photos of new recipes, but I didn’t on this one. Since this is a slow-cooker recipe, I prepared it before I left for work and did not take the time to photograph it, but I still want to share it with you.
7 bone-in pork chops
1 large can pineapple slices in syrup
1/2 tsp kosher salt
1/2 tsp ground black pepper
non-stick spray
Sprinkle the pork chops with the salt and pepper. Spray a skillet with nonstick spray and heat it to medium-high. Brown the chops on both sides, about 2 minutes a side.
Pour a little of the syrup in the bottom of the slow-cooker. Layer the chops with the pineapple slices in the cooker and pour the rest of the syrup over the top. Cook on low all day and enjoy with your favorite side dishes. I served these with roasted potatoes, but they would be really good with rice as well.
Posted in Cooking |
The view from our bay window Saturday morning:
Can you see them?
No. Then let’s zoom in a little. Can you see them now?
That’s a little better, but let’s zoom in a little more.
Gobble, gobble!!!
Posted in Home, Pets/Animals |
Picture Perfect Cooking 