Salted Caramel Apple Cake

Ingredients

6 tablespoons cold butter

1 1/2 cups packed light brown sugar

1 teaspoon sea salt

4 Gala apples (about 2 lbs), cored and peeled, each cut into 8 wedges

1 1/2 cups all-purpose flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) butter, softened

2 eggs

1 teaspoon vanilla extractg

1/2 cup half-and-half

Whipped cream (optional)

Directions

1.    Heat oven to 350 degrees. Butter the bottom of a 10-inch round cake pan with 4 tbsp of the butter. Sprinkle with 1/2 cup of the brown sugar and the sea salt.

2.    Heat remaining 2 tbsp cold butter in a large skillet over medium heat. Add apples; saute 13 to 15 minutes, until tender. Cool.

3.    In a large bowl, whisk flour, pumpkin pie spice, baking powder and salt. In a second large bowl, beat softened butter and remaining 1 cup brown sugar until smooth. Beat in eggs, one at a time, then vanilla. On low speed, beat flour mixture into butter mixture, alternating with half-and-half. Scrape down sides of bowl; beat for 1 minute.

4.    Fan apples over bottom of prepared pan. Spread batter over apples. Bake at 350 degrees for 45 to 50 minutes, until a toothpick inserted in center comes out clean. Cool for 15 minutes.

5.    Run a small knife around edge of pan. Place a serving plate on top of pan and turn plate and pan over together. Carefully remove pan. If any apples remain in pan, place on cake.

Serve warm or at room temperature with whipped cream, if desired

• THE WORLD’S BEST CHOCOLATE OATMEAL CAKE
• 
  
• 
  
• 1 cup brown sugar
• 1 cup white sugar
• ½ cup butter, melted
• 2 eggs, lightly beaten with fork
• 1¾ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ tablespoons unsweetened cocoa powder
• 1 cup quick cooking oats*
• 1¾ cups boiling water
• 1 12 oz bag chocolate chips, divided (go for the Ghirardelli*)
• 6 tablespoons butter
• 6 tablespoons milk
• 1½ cups sugar
• ½-3/4 cup chocolate chips (Ghirardelli again, please)
• ½-3/4 cup mini marshmallows*

INSTRUCTIONS

1. Preheat oven to 350. With an electric mixer, cream the butter and sugars. Add the eggs and mix well.
2. Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick.
3. Add water to oatmeal and let stand for a few minutes. Once oats are soft, add oats/water mixture to the batter and mix well. Stir in half of the bag of chocolate chips (6 ounces).
4. Pour into a greased or buttered rectangular 9×13 cake pan. Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).
5. Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched and your house smells amazing. Do not overbake. Let cool completely.
6. For the frosting, melt the butter, sugar, and milk in a large saucepan over medium-low heat. Bring to a boil and boil for 30 seconds.
7. Reduce heat to low and add chocolate chips and marshmallows. Stir or whisk until frosting is smooth. Pour immediately over the cooled cake. The frosting crystallizes almost immediately as it cools so it’s important to get it on the cake while it’s still piping hot. Allow the frosted cake to cool for 5 minutes before serving. Or… not.

NOTES

*You can substitute rolled oats for the quick cooking oats, but they should be soaked in the boiling water for at least 10 minutes. Also, if you use rolled oats, the texture of the cake will be different as the oats will be more noticeable. *Any chocolate chips will work. *Regular size marshmallows work, too. They just take longer to melt. 

http://pinchofyum.com/the-worlds-best-chocolate-oatmeal-cak

Apple Dessert

Cream together 1/4 cup shortening and 1 cup sugar. Add 1 egg and mix. Then add 1 cup flour, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. soda, and 1/2 tsp. salt. Fold in 1 1/2 cups diced apple* and1/2 cup chopped nuts . (* I add about 1/2 cup blueberries, too.) Bake at 350 degrees in greased square pan 35-40 min. Cut into squares and serve with whipped cream or ice cream.


Peggy Jaffe

Jello Recipe

Jenna's mom makes this fun jello and the rest of us moms finally asked her for the recipe...

3 small boxes jello or 1 1/2 large boxes jello

2/3 cup sugar

4 envelopes knox gelatin

4 1/3 cups boiling water

1/2 pint heavy whipping cream

Mix jello, sugar, and gelatin with boiling water. Whisk in whipping cream. (Do not overmix or cream will not separate.)

Pour into 9 x 13" pan. Refrigerate.

Fudge

This recipe is from Mrs. Kingsley, the grandmother of Peggy's cousin Jules. Peggy says it's the best, though we haven't had it yet. We're looking forward to trying it out!

4 cups sugar
1 can evaporated milk
1 cube butter
1/2 lb marshmallows
1 jar marshmallow cream
12 oz chocolate chips
2 medium or 1 large Hershey bar
1/2 cups nuts (optional)

Bring sugar, milk and butter to full rolling boil and boil for six minutes, stirring continuously. Remove from heat and add marshmallows, marshmallow cream, chocolate chips and Hershey bar(s). Stir until partially cooled. Add 1/2 cups chopped nuts.

Pour into buttered pans and let stand 24 hours. May be turned to harden.

Christmas Cake

This recipe is from one of my MOPS friends. We moms like easy, yummy recipes! I am sending the email she sent to us in its entirety.

Some of you asked for the recipe for the bunt cake I brought to brunch on Wednesday. It's super easy.

Start with your basic Yellow Cake Mix. I just happened to use the Pillsbury Moist Supreme Yellow Cake this time because it was on sale.

What you want to do is follow the directions on the box (eggs, oil or butter etc.) EXCEPT substitute Dry Sherry as your liquid instead of water. I bought the Fairbanks brand of Dry Sherry. Toss in a 1 tsp of NUTMEG, mix and bake as directed.

After the cake is cooled dust it with some powdered sugar and you are done.

I don't know where my mom got this recipe but she's been making this cake for holiday parties since I can remember.

I'm happy to share it with all of you.

Jackie (Lorenzo) Cox

Gingerbread Men

http://joyofbaking.com/printpages/GingerbreadMenprint.html

Gingerbread Men:

3 cups all purpose flour

1/4 teaspoons salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup unsalted butter, room temperature

1/2 cup granulated white sugar

1 large egg

2/3 cup unsulphured molasses (To prevent the molasses from sticking to the measuring cup, spray with a non stick vegetable

spray.)

Confectioners Frosting:

2 cups confectioners sugar (icing or powdered sugar), sifted

1/2 cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 1/2 tablespoons milk or light cream

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F and place rack in center of oven. Line 2 baking sheets

with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.

Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.

Tint portions of frosting with desired food

color. Makes about 3 dozen cookies depending on the size of cookie cutter used.

Store in an airtight container.

Fudge Brownies

Alyssa's preschool always needs brownies for those kiddos with nut allergies and homemade is the best way to go. This recipe came from my Kitchenaid Stand Mixer Instructions and Recipes book... they are pretty yummy!

1 cup margarine or butter, softened, divided
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
1 tsp vanilla
3 eggs
1 cup all-purpose flour
1/2 tsp salt
1 cup chopped walnuts or pecans (optional)

Melt 1/2 c butter and chocolate in a small saucepan over low heat, set aside to cool.

Mix remaining 1/2 cup butter, sugar and vanilla with a mixer. Add eggs one at a time.

Add cooled chocolate mixture and mix again, scarping bowl. Add the remaining ingredients until well blended.

Pour into a greased and floured 13x9x2 inch baking pan. Bake at 350 degrees F. Cool in pan on wire rack and cut.

Auntie Ann's Royal Chocolate Chip Cookies

Makes about 9 doz. cookies

Ingredients:
4 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 1/2 c. sugar
1 1/2 c. brown sugar
1 c. shortening (plain)
1 c. shortening (butter flavored)
2 tsp. vanilla
2 tsp. squeezed orange juice
2 T. finely grated orange peel
4 eggs
2 c. pecans
1 pkg. chocolate chips (12 oz.)

Directions:
Combine flour, soda, and salt. Set aside. In separate bowl, combine sugars, shortening, vanilla and juice. Beat until mixture is creamy. Beat in eggs. Add flour mixture 1/2 cup at a time, mixing well after each addition. Stir in chocolate chips, nuts, and grated orange peel. Refrigerate dough several hours or overnight.

Preheat oven to 350°.

Lightly grease insulated cookie sheet (wipe off excess). Drop the dough by teaspoonfuls onto cookie sheet and bake for 10-12 minutes. Allow cookies to cool 2-3 minutes before removing from sheet.

Fresh Apple Cake

Submitted by Brittany Lyons (2009): This recipe belongs to my Grandma Faye who passed away last year - she was an amazing cook.

Cake

1 cup cooking oil
2 eggs
2 cups sugar
1 tsp salt
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cinnamon
3 cups Granny Smith apples
1/2 cup chopped nuts

Mix all the ingredients except apples and nuts. Add apples and nuts last. Bake in a 9x13x2 oblong pan for 50 minutes at 325 degrees.

Topping*

1/2 cup brown sugar
1/2 cup white sugar
1/3 cup milk
1 stick butter

Mix together in a saucepan and boil for 3-4 minutes. Beat and cool. Add 1 tsp of vanilla. Pour over cake while still warm.

*special notes - 1. cook icing exactly right or it will be too thin or too thick

Brittany's Granola

Recipe provided by Brittany Lyons

Makes 16 cups

4 cups toasted whole grain cereal (such as Muesli)
3 cups old-fashioned oats
1 cup chopped walnuts
1 cup sliced almonds
1/4 cup chopped hazelnuts
1/2 cup honey
1/4 cup vegetable oil
1/3 cup dried blueberries
1/3 cup dried sweetened cranberries
1/3 cup golden raisins
1 tsp ground cinnamon

Preheat oven to 275. Mix cereal, oats, walnuts, almonds and hazelnuts in large bowl. Bring honey and oil just to boil in small saucepan; drizzle over cereal mixture and toss to coat evenly. Spread mixture onto large rimmed baking sheet. Bake until golden brown and dry, stirring every 15 minutes, about 1 hour 30 minutes. Scatter dried fruit over. Sprinkle cinnamon over and toss to incorporate evenly. Cool granola completely in pan on rack, stirring occasionally to prevent clumping.

Buffalo Chip Cookies

(Recipe from Laura Neff Miller)

2 c melted butter
2 c sugar
2 c packed brown sugar
2 Tbsp vanilla
4 beaten eggs

2 c oatmeal
2 c smashed cornflakes
4 c flour
2 tsp baking soda
2 tsp baking powder
1 large pkg chocolate chips (16-18 oz.)

Blend melted butter and sugars. Mix thoroughly, adding the beaten eggs and vanilla. Mix in oatmeal and cornflakes. Sift in flour, baking soda, baking powder. Stir mixture until properly blended. Add chocolate chips.

Drop by ice cream scoopfuls onto an ungreased cookie sheet. Do not put more than 6 on one pan. Cook at 350 degrees F for 13-15 minutes. Cool on pan for 3-5 minutes.

Makes 31/2 doz.
(Cookies can be frozen.)

Delicious Raspberry Oatmeal Cookie Bars

1/2 c packed light brown sugar
1 c all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 c rolled oats
1/2 c butter, softened
3/4 c raspberry jam (seeded or seedless, your preference)

Preheat oven to 350 degrees.

Grease an 8-inch square pan and line with greased foil.

Combine brown sugar, flour, baking soda, salt and rolled oats. Rub in butter sing your hands or pastry blender to form a crumbly mixture.

Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press into the jam.

Bake for 35-40 minutes or until lightly browned. Allow to cool before cutting into bars.

White Cake

We've used this recipe for cupcakes for Hannah's first and fourth birthdays with the Butter Frosting. They were a big hit!

2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/2 cup butter flavored shortening
1 teaspoon vanilla
4 egg whites

In a bowl combine flour, sugar, baking powder, baking soda and 1/8 teaspoon salt. Add buttermilk, butter flavored shortening and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on medium to high speed for 2 minutes, scraping bowl occasionally. Add egg whites and mix for 2 minutes more, scraping bowl.

Pour into 2 greased and floured 9x1/2-inch round baking pans. Bake at 350 degrees for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack for 10 minutes. Loosen sides before removing from pans. Cool on wire racks before frosting.

For cup cakes, fill pan with paper cups, then half full of batter, baking at 350 degrees for 18 to 23 minutes.

Butter Frosting:

1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
additional milk, if needed

In a bowl, beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining sugar, a little at a time. Beat in additional milk as needed to make spreading consistency. You may tint with food coloring, if desired.

Frosts tops and sides on two 8 or 9 inch cake layers.

Aubrey’s Sugar Cookies

1 cup butter
2 cups sugar
3 eggs, beaten
3 teaspoons vanilla
1 teaspoon lemon extract
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
6 cups flour


Mix butter and sugar. Add beaten eggs and mix well. Add vanilla and lemon extract. Then add in the baking powder, salt, soda, and alternate a little milk and then 2-3 cups flour, until all the milk and flour is used. Roll out dough not less than 1/4” thick. Bake at 350 degrees for 8-10 minutes. You DO NOT want the bottoms of your cookies browned.

**I like to refrigerate the dough so it is not so sticky. Be generous with the flour when you roll out your cookies.**

To decorate, sprinkle with sugar or colored sugar. I use a confectioner sugar icing and color it with food coloring too.

3-Layer Buttermilk Chocolate Cake

No one really knows who in the family to attribute this one to, but the general consensus says it goes back to Ryan's Grandma Doris. According to her husband Grampa Lynn, "Gramps" as we all call him, this cake has to be eaten in a bowl with milk poured on top of it like cereal. Maybe it's because it used to be made too dry, or perhaps it's because back in the day nobody wanted to be wasteful and dirty a glass for milk, but what ever the reason, to this day in our family, if it's served and there ain't a big jug of milk brought out with it, people start to grumble. It's become the standard, defacto birthday cake in the Jaffe family.

Cake
Ingredients:
Mix 2 tsp. baking soda into 1 cup of boiling water (set aside for later)
2 cups sugar
3/4 cups shortening
2 eggs
1/2 tsp. vanilla
1 cup buttermilk

Sift together:
3 cups flour
1/2 cup cocoa
1 tsp. salt

Directions:
Pre-heat oven to 350 degrees. In a large mixing bowl, add dry ingredients alternately with the buttermilk. Lastly add the soda water. Lightly grease and flour the insides of three round 9 inch diameter cake pans. Divide the batter equally between the three cake pans. Bake 30 to 35 minutes. Cool and remove to cooling rack covered in wax paper.

Fudge Frosting
Ingredients:
1/2 cup shortening
2 cups sugar
2 squares semi-sweet bakers chocolate
1/4 tsp. salt
1/4 cup white corn syrup
1/2 cup milk
1 tsp. vanilla

Directions:
In a sauce pan over low to medium heat, stir till boiling. Boil for 1 minute. Let cool then beat till creamy, firm enough to hold peaks.
Frost a layer at a time then frost the outside edge and top of the cake.