Caramel Apple Bundt Cake

We had this cake for dessert today and it was divine.  A perfect Fall recipe!  

We served it with ice cream.

INGREDIENTS:
Cake:
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 medium apples, for about 3 cups chopped
1 tablespoon lemon juice
3 tablespoons dark brown sugar
2 teaspoons vanilla, divided
1 1/4 cups vegetable or canola oil
2 cups granulated sugar
3 large eggs

Cream Cheese Layer:
8 ounces cream cheese, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Glaze:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons white sugar
2 tablespoons heavy cream
1/2 to 1 tsp vanilla

Caramel Sauce:
4 tablespoons butter
1 cup firmly packed light brown sugar
1/2 cup half-and-half or whipping cream
Pinch of salt
1 tablespoon vanilla

DIRECTIONS:
Generously grease and flour a 9 or 10-inch bundt pan. Set aside. Preheat oven to 350 degrees F.

In a medium bowl, whisk together the flour, soda, cinnamon, nutmeg and salt. Set aside. Peel, core and dice 3 cups of apples. Toss the apples with the tablespoon of lemon juice to keep from browning. Add the dark brown sugar and 1 teaspoon vanilla and toss to combine. Set aside.

Using a handheld electric mixer or in the bowl of a stand mixer, blend the oil, sugar, and vanilla until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be quite thick. Drain any excess liquid from the apples (if any) and stir the apple mixture into the batter. Don’t overmix! Pour the batter evenly into the prepared pan.

In a medium bowl, beat the cream cheese just until smooth. Add the 1/3 cup sugar, vanilla and egg and beat on medium speed until creamy and smooth.

Using a spoon or butter knife, make a trench in the center of the cake batter (going around in the circular shape of the bundt pan) about 1-inch deep (just scoop the excess batter to either side. Spoon the cream cheese mixture into the trench. Try and keep the cream cheese mixture in a ring in the center of the cake so it has cake batter on either side around the circle. Once the cream cheese mixture is in place, use a butter knife to swirl the cream cheese mixture into the surrounding cake batter.

Bake the cake for 1 hour and 15 minutes (checking often as you may need to decrease or increase time based on your pan and exact oven temperature). Bake until a toothpick inserted in the center comes out with only a few moist crumbs.

While the cake is cooling, mix the ingredients for the glaze in a small pan over medium high heat. Allow the ingredients to come to a boil and boil for one minute, stirring constantly. Pour the glaze over the cake while the cake is still in the pan. Let the cake cool in the pan before removing. Turn the cake out onto a serving plate and store covered in the refrigerator for up to 2 days. Serve chilled or at room temperature, drizzling caramel sauce over each piece.

For the caramel sauce, mix the butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold (or use slightly warm but not hot). If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on cake.

Recipe Source: from my brother, Nate, who has made this recipe many, many times, perfecting it along the way

Chili Colorado Burritos

My whole family loved these burritos.  They were so easy to make and really delicious.  Yum!

photo from www.food-pusher.blogspot.com

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild enchilada sauce* (at least 19 oz.)  I also used a smaller can of medium enchilada sauce
• 2 beef bouillon cubes
• 1 can refried beans (optional)
• 10 burrito size flour tortillas
• 1-2 cups or so of shredded cheddar cheese

Directions:
Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  I've also cooked it in a dutch oven for about 4 hours at 325 degrees.  More meat, more time.  A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.  If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.


Serve.
Makes 7-10 burritos, depending on how full you make them.

Pickles

Brine:

3 cups water

1 cup apple cider vinegar

1/4 cup pickling salt

Bring to a boil.  Will fill 3-4 quart jars

Bottom of the Jar:

1 head of dill

1/4 tsp alum

1 clove garlic

1/8 tsp turmeric

1 tsp mustard seed.

Place the above in the bottom of the jar.  Layer pickles inside.  Add Brine- fill leaving a one inch head space.  Process according to size of jar.  Water bath is fine.

Sweet Dinner Rolls-Allison

• I wanted to give you this one to try. I LOVE IT. I always reduce the sugar to 1/4 cup. I think that's the only change I made. (Ammon made it the first time and things worked perfectly. I made it the next time and...not so much. It needed more liquid when I did it, but not when Ammon did it...so...take that into consideration. Whatever that means!!!)
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• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Directions

1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. Bake in preheated oven for 10 to 15 minutes, until golden.

Creme Brulee- Allison

I really like it....although I often leave the caramelized sugar off of the top. I also wanted to say that this only fills up 4 of my creme brulee dishes. It says six, but I get four plus a tiny bit left over. 

2 Cups half-and-half or light cream
5 slightly beaten egg yolks
1/3 Cup sugar
1 tsp vanilla
1/8 tsp salt
1/4 Cup sugar

1. In a heavy small saucepan heat half-and-half or light cream of medium-low heat just till bubbly. Remove from heat; set aside.
2. Meanwhile, in a medium mixing bowl combine egg yolks, the 1/3 Cup sugar, vanilla, and salt. Beat with a wire whisk or rotary beater just till combined. Slowly whisk the hot half-and-half or light cream into the egg mixture.
3. Place six 3/4 Cup souffle dishes or 6-ounce custard cups in a 3-quart rectangular baking pan. Set pan on an oven rack. Pour custard mixture evenly into the dishes or cups. Pour enough hot water into the baking pan around the dishes to reach halfway up the sides of the dishes.
4. Bake the custards in a 325 degree oven for 35 to 40 minutes or till a knife inserted near the center of each custard comes out clean. Remove custards from the water bath; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.
5. Before serving, remove custards from the refrigerator; let stand at room temperature for 20 minutes. Meanwhile, place the 1/4 Cup sugar in a heavy 8-inch skillet. Heat skillet over medium-high heat till sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or till all of the sugar is melted and golden, stirring as needed with a wooden spoon. 
6. Quickly drizzle the caramelized sugar over custards. If sugar starts to harden in the skillet, return to heat, stirring till melted. Serve immediately. Makes 6 servings.

Crockpot Stove Top Stuffing- Allison

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• The recipe is very easy.
  
  1/4 Cup fresh Parsley is 4tsp of dry.
  the 12 cups of bread cubes was a 1 lb (16oz.) bag of plain bread cubes.
  4.5 Cups of chicken broth is WAY TOO MUCH. I used 3.5 and it was still too much, so eyeball it.
  
  Don't stir it after the initial mixing as well (if you can help it), or you will have bread soup.
  
  I hope you like it!!
  
  Allison
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• 1 cup butter or margarine
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 1/2 cups chicken broth, or as needed
• 2 eggs, beaten

Directions

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Footnotes

• To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
• This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Asian Mango Coleslaw

3 tbsp rice vinegar
1/2 a lime, juiced
1 tbsp soy sauce
1 tbsp sesame oil
2 cups of green cabbage,shredded
1/2 cup of shredded carrots
1/4 cup of fresh cilantro, chopped
2 green onions, chopped
1 baby red bell pepper, sliced
1 mango, nearly ripe, sliced
Sesame seeds, to taste

DIRECTIONS:

Combine the rice vinegar, lime juice, soy sauce, and sesame oil together in a small bowl. Whisk until well combined; set aside.

Combine the cabbage together with the carrots, cilantro, green onion, and red bell pepper in a bowl and toss together. Add the sliced mango and sesame seeds then drizzle with the salad dressing. Gently toss to combine. Serve immediately. Enjoy

Rosemary Olive Oil Bread

This smelled so good and tasted soooo good.

Photo from www.ahintofhoney.com

Rosemary Olive Oil Bread

INGREDIENTS
1 cup warm water (100-110 F)
1  tsp. sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

(Adapted from Laura A. and All Recipes)

Raspberry Swirl Sweet Rolls

These were sooo yummy.  We made some for some neighbors and kept some for ourselves that we didn't glaze. I'll be so glad when our sugar challenge is over.  Even without the glaze these were yum.

from www.thecurvycarrot.com

Raspberry Swirl Sweet Rolls

Servings: 16 rolls

Ingredients

For the dough

1 cup milk

2/3 cup sugar

1 and 1/2 tablespoons active dry yeast

1 stick unsalted butter, softened

2 large eggs

1 teaspoon finely grated lemon zest

1/2 teaspoon fine sea salt

4 and 1/4 cups all-purpose flour, plus more for dusting***I made a boo-boo and ran out of white flour in the middle of this.  I substituted half white and half whole wheat flour, and they still turned out just fine!

For the filling

One 10-ounce package frozen raspberries, not thawed***Try substituting different berries or a mixture of them!

1/4 cup plus 2 tablespoons sugar

1 teaspoon cornstarch

For the glaze

3/4 cup confectioners’ sugar

3 tablespoons unsalted butter, melted

1 and 1/2 tablespoons heavy cream

Instructions

1. For the dough: In a small saucepan, warm the milk over moderately low heat until it’s 95°.

2. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.

3. Let stand until the yeast is foamy, about 5 minutes.

4. Add the softened butter, eggs, grated lemon zest and sea salt.

5. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes.

6. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

7. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times.

8. Form the dough into a ball and transfer it to a lightly buttered bowl.

9. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

10. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan.

11.Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

12. For the filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.

13. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.

14. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.*****I let mine rise for the two hours at room temperature, and then I covered them with plastic wrap at that point and popped them into the refrigerator overnight.  I brought them back up to room temperature the next morning as the oven preheated.

15. Preheat the oven to 425°.

16. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

17. For the glaze: In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable.

18. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Pretty Good Rolls

I can make some great whole wheat bread.  It is heavenly.  I cannot however make rolls.  I do not like a heavy roll.  I've never had a whole wheat roll that I thought was even descent. I know- it's a personal preference.  So I am focusing on half and half rolls.  My family really liked these rolls.  They had the yummy nutty flavor of whole wheat without being heavy.  

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar 

4 cups  whole wheat flour  (up to 1 cup more if needed)

3 cups bread flour

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.  Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).  Beat thoroughly.  Add melted butter, eggs and salt.  Beat well.  Add enough flour to form a soft dough.  You just want it to pull away from the sides and then some.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a large bowl.  Knead dough until smooth and satiny and put in greased bowl; turn over to grease top.  Cover and let rise in a warm place until double in bulk.  Punch down.  Turn out onto a floured board.  Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms.  Place on greased baking sheets.  Let rise until doubled.  

Bake at 350 degrees for 10-15 minutes or until golden brown.  Baste immediately with butter.  Yield: 5 to 6 dozen.