Carmel Apple Cake

This Caramel Apple Cake recipe is from Paual Deen's, "The Lady and Sons" cookbook. 

 It is a delicious cake for fall, so fitting for a carry in.

Ingredients:

2 1/2 cups sugar

3 eggs

1 1/2 cups vegetable oil

3 cups all-purpose flour

2 tsp. vanilla

1 cup chopped walnuts (I omitted)

2 1/2 cups diced apples, canned or fresh

Preheat oven 350 degrees.  Cream together sugar, eggs, and oil.  Add flour; mix together until well blended.  Add vanilla, nuts, and diced apples.  Spread into a lightly greased and floured 13 x9 baking dish; bake for 45 to 60 minutes.

Cake is done when toothpick inserted in center comes out clean.  When cake is done, punch holes in it with a knife and pour topping over.

Caramel Topping:

(I cut all of this recipe in half, it was just way too much butter and sugar.)  This is the cut in half version.

1 1/2 stick of butter

1 cup of brown sugar

1/8 cup of milk

Heat all ingredients together over medium heat.  Bring to a boil, stirring constantly.  Let boil for about 2 minutes.  Pour over warm cake.

Serves 15-20

Magic Sauce

1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice

Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.

While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.

Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.

You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
Makes ~2/3 cup.

I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Love love love. And I use it a hundred different ways. Copied from 101cookbooks.com by Heidi Swansen.


I came upon this recipe and had to copy it and put it into my "Looks good , will try" section so I dont forget it. It really does like amazing and can't wait to try it soon!

Fresh Peach Pie

Ingredients:
6 large ripe peaches
1 cup sugar
3 tbsp cornstarch
1/2 cup water
1/2 tsp almond extract (can use vanilla)
2 tbsp butter
1 tsp. Lemon juice
Frozen pie shell

Directions Bake 1 pie shell per instructions. Set aside and cool.
Mix together the sugar and corn starch(mix well).
Mash 2 peaches and combine with the following in a saucepan: mashed peaches, sugar, cornstarch, water. Cook for 5 minutes, until it boils and is no longer cloudy.
Add the almond extract and butter.
Stir until the butter is melted and the consistency is thick and gel like.
Slice 4 large peaches for filling.
Place the sliced peaches in the glaze stir lightly to coat then spoon into pie shell.
Chill in the refrigerator. (about 1-2hrs)


Emily and I just made these tonight for Dad's birthday tomorrow. The glaze turned out GREAT! Emily also had the idea to stir in fresh sliced Strawberries for one of the pies, can't wait to try that one. She said fresh raspberries would be good to...I agree and think we will be make this very soon!