Friday, October 29, 2010
Wednesday, October 20, 2010
Carolyn Braden Says "The Yummiest Apple Cake!"
Here's a recipe from Southern Living magazine this month that rocks! It is Fresh Apple Cake. After a visit to Huber's Orchard in Starlight IN over the weekend, I decided to try making it tonight. Of course I tweaked the recipe a little, but it is yummy!
Here is it:
1/2 cup butter, melted (use real butter!)
2 cups sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp salt
2 1/2 lb. Granny Smith apples (that's about 4 large apples), peeled and cut into 1/4 inch thick wedges (then cut the wedges in halves)
If you like nuts, you can add either 1 1/2 cups chopped, toasted pecans or walnuts
Preheat the oven to 350 degrees. If you are adding the nuts, bake them in a single layer in a shallow pan for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Stir together butter, sugar, and eggs in a large bowl until blended.
Combine flour, cinnamon, baking soda, and salt. Add to butter mixture and stir until blended. Stir in the apples and 1 cup of the nuts (if you wanted the nuts).
Note! The batter will be really thick! Almost cookie-dough thick!
Spread batter into a lightly greased 13x9 inch pan.
Bake at 350 degrees for about 45 minutes or until a wooden toothpick comes out clean.
Cool completely.
Spread the Browned Butter Frosting over the cake when cool and sprinkle with the remaining 1/2 cup of nuts (if you want).
Browned Butter Frosting
1 cup butter (use real butter!)
1 (16oz.) package powdered sugar
1/4 cup milk
1 tsp. vanilla extract
Cook butter in a small heavy saucepan over medium heat, stirring constantly. Cook 6-8 minutes or until butter begins to turn a golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with an electric mixer until fluffy; gradually add powered sugar alternately with milk, beginning and ending with powdered sugar.
Beat mixture at low speed until well blended after each addition. Stir in vanilla.
Here is it:
1/2 cup butter, melted (use real butter!)
2 cups sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp salt
2 1/2 lb. Granny Smith apples (that's about 4 large apples), peeled and cut into 1/4 inch thick wedges (then cut the wedges in halves)
If you like nuts, you can add either 1 1/2 cups chopped, toasted pecans or walnuts
Preheat the oven to 350 degrees. If you are adding the nuts, bake them in a single layer in a shallow pan for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Stir together butter, sugar, and eggs in a large bowl until blended.
Combine flour, cinnamon, baking soda, and salt. Add to butter mixture and stir until blended. Stir in the apples and 1 cup of the nuts (if you wanted the nuts).
Note! The batter will be really thick! Almost cookie-dough thick!
Spread batter into a lightly greased 13x9 inch pan.
Bake at 350 degrees for about 45 minutes or until a wooden toothpick comes out clean.
Cool completely.
Spread the Browned Butter Frosting over the cake when cool and sprinkle with the remaining 1/2 cup of nuts (if you want).
Browned Butter Frosting
1 cup butter (use real butter!)
1 (16oz.) package powdered sugar
1/4 cup milk
1 tsp. vanilla extract
Cook butter in a small heavy saucepan over medium heat, stirring constantly. Cook 6-8 minutes or until butter begins to turn a golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with an electric mixer until fluffy; gradually add powered sugar alternately with milk, beginning and ending with powdered sugar.
Beat mixture at low speed until well blended after each addition. Stir in vanilla.
Saturday, September 25, 2010
Carolyn Braden says "Simple Birthday Cake!"
birthday. I make a strawberry cake with fresh strawberry purée mixed
in the batter. Then I put sliced strawberries and marshmellow creme
in between the layers. Then I used a simple frosting: Betty Crocker
Whipped Buttercream frosting mixed with with 5 oz. of marshmellow creme.
I used pearl dragee's as a border. I sprinkled white sugar sprinkles
on the top and finished it with beautiful fresh flowers! Easy, yummy,
and beautiful!
Monday, July 19, 2010
Carolyn Braden says "Easy Blackberry Pie Anyone?"
I made this tonight for my family and it is easy! It's called a Blackberry Thyme Clafoutis, but I call it a pie without the crust. Not having the crust lowers the calorie and fat content. The recipe is from InStyle Magazine, but I've simplified it a little. :)
Here's the video link if you'd like to see me make it and how it looks:
http://www.youtube.com/watch?v=qyZiKaAng2k
1/2 cup all purpose flour
1/4 teaspoon salt
2 large eggs
4 tbs white granulated sugar
1 cup milk (I used 2%)
1/4 tsp vanilla
1 tbs unsalted butter
12 oz. fresh blackberries, rinsed and patted dry
1 tbsp fresh thyme leaves (if you don't have these or just don't like the taste of thyme, just leave them out)
Powdered sugar to dust the top
Preheat oven to 425 degrees. In a mixing bowl, combine flour, salt, eggs, 2 tablespoons of the granulated sugar, milk, and vanilla. Mix on med to med-high until smooth. Set aside.
In a skillet, melt the butter over med. heat. Add the blackberries, the thyme, and the other 2 tablespoons of the granulated sugar. Cook for 2-3 minutes until the blackberries slightly soften and the sugar dissolves and turns syrupy. Put the cooked blackberries into a greased pie pan and pour egg mixture over them. Bake for 20-25 minutes, or until the top is golden brown. It may get "puffy" while it cooks and will be puffy when you take it out. That's okay! The "puff" will deflate a little when you take it out. Serve warm. Try topping it with vanilla ice cream or whipped cream. Yum!
Tip: If you would like to use a cast iron skillet instead of a regular skillet when you are cooking the blackberries, you can bake it it too instead of a pie pan! Just cook the berries, then when they are done, pour the batter over the berries while they are still in the iron skillet, and bake the pie in the skillet! Less dishes to do when you are finished! :)
Here's the video link if you'd like to see me make it and how it looks:
http://www.youtube.com/watch?v=qyZiKaAng2k
1/2 cup all purpose flour
1/4 teaspoon salt
2 large eggs
4 tbs white granulated sugar
1 cup milk (I used 2%)
1/4 tsp vanilla
1 tbs unsalted butter
12 oz. fresh blackberries, rinsed and patted dry
1 tbsp fresh thyme leaves (if you don't have these or just don't like the taste of thyme, just leave them out)
Powdered sugar to dust the top
Preheat oven to 425 degrees. In a mixing bowl, combine flour, salt, eggs, 2 tablespoons of the granulated sugar, milk, and vanilla. Mix on med to med-high until smooth. Set aside.
In a skillet, melt the butter over med. heat. Add the blackberries, the thyme, and the other 2 tablespoons of the granulated sugar. Cook for 2-3 minutes until the blackberries slightly soften and the sugar dissolves and turns syrupy. Put the cooked blackberries into a greased pie pan and pour egg mixture over them. Bake for 20-25 minutes, or until the top is golden brown. It may get "puffy" while it cooks and will be puffy when you take it out. That's okay! The "puff" will deflate a little when you take it out. Serve warm. Try topping it with vanilla ice cream or whipped cream. Yum!
Tip: If you would like to use a cast iron skillet instead of a regular skillet when you are cooking the blackberries, you can bake it it too instead of a pie pan! Just cook the berries, then when they are done, pour the batter over the berries while they are still in the iron skillet, and bake the pie in the skillet! Less dishes to do when you are finished! :)
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