Thought for Food

Ingredients:

Biga:

• 1/2 Teas. Active Dry Yeast
• 1 Cup Lukewarm water
• 2 Cups Unbleached, All−purpose Flour

Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. Refrigerate overnight.

Bread:

• 2 Cups Warm Water (about 90 degrees F.)
• 1 Pkg. Active Dry Yeast
• 5−6 Cups All−purpose, Unbleached Flour
• 2 Ts. Salt

Directions:

1. Place the water in a large bowl, sprinkle the yeast overtop and mix well.
2. Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with a wooden spoon until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume.
3. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour.
4. Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a sharp knife just prior to baking.
5. Preheat the oven to 350 degrees F. and place a casserole dish with boiling water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300 degrees and bake for another 30−45 minutes.
6. Cool to room temperature and serve.

Posted by Ian McKenzie at 01:08 PM | Permalink | Comments (0) | TrackBacks (0)

Pita Bread
Recipe courtesy Tyler Florence and JoAnn Cianciulli

1 package active dry yeast
1 teaspoon sugar
11/2 cups warm water
1 teaspoon salt
31/2 cups bread flour, plus more for dusting
1 teaspoon olive oil

In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.

Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.

Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.

Place a large pizza stone on the lower oven rack, pre-heat the oven (and stone) to 500 degrees F.

Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.

Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the centre. Wrap the pitas in a large kitchen towel to keep them soft.

Food Network: Pita Bread

Posted by Ian McKenzie at 02:24 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 2 cups flour
• 1 1/4 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups grated carrot
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup medium shredded coconut
• 2 cups chopped apple
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

1. Pre-heat oven to 350 F and grease 18 muffin cups
2. In a large bowl combine the dry ingredients
3. Stir in the carrot, raisins, walnuts, coconut and apple
4. In a separate bowl, beat the liquid ingredients.
5. Stir into the flour mixture until batter is just combined. Do not over mix.
6. Spoon into muffin cups, filling to the top.
7. Bake for about 25 minutes or until a tooth pick inserted in the centre of a muffin comes out clean.

Technorati Tags: Baking, Muffins, Recipes, Breakfast

Posted by Ian McKenzie at 10:46 PM | Permalink | Comments (0) | TrackBacks (0)

* 1 tablespoon active dry yeast
* 1-1/2 cups warm water (110-115F), divided
* 1 tablespoon sugar
* 4 cups all-purpose flour, divided
* 2 teaspoons salt
* 1 tablespoon cooking oil

Directions are for use with a stand mixer. By-hand instructions are included in parenthesis.

1. In mixing bowl of mixer (or large mixing bowl), drop yeast in 1/2 cup warm water, and mix in by hand with a wire whisk. As long as your water heater is set so that the hot water won't scald flesh, hot water straight from your tap should work. If it won't burn you, it won't kill yeast. Let the mixture sit in the bowl for 4 or 5 minutes, until yeast is dissolved.

2. Add sugar 1 cup water and 2 cups of flour to the bowl; mix with mixer (or with wooden spoon) until smooth. Let stand for 10 minutes or so, until mixture rises and bubbles a little in the bowl.

3. Measure in salt, oil, and 1/2 cup flour; mix. Continue adding flour 1/2 cup at a time and mixing it in until it is all added. When the mixture gets thick, you'll need to switch to a dough hook before adding more flour. (If you are making this by hand, keep using your wooden spoon and bulging biceps.)

4. Dump the ball of dough on the countertop, but don't knead. Grease the mixing bowl with a little oil or shortening, going right over any flour or dough that is adhered to the side of the bowl. Return the ball of dough to the bowl and cover with a damp towel.

5. Put the bowl of dough in a warm place and let rise until double, about one hour. A sunny window, the top of a stove that is being used for other cooking projects, or by a radiant heat source are all good places to let the dough rise. If none of these are available, don't worry. The dough will rise in any temperature that isn't freezing; it'll just take longer.

6. Turn dough onto a floured surface and roll, push, and pull until you've shaped a 16 inch (or so) long loaf. Place the loaf on a greased baking sheet sprinkled with cornmeal. If your baking sheet is shorter than the loaf, you can place it diagonally to make it fit.

7. Cover the loaf with the still damp towel and let rise until double, about 45 minutes.

8. Make 6-8 diagonal slashes in the top of the loaf using a very sharp knife.

9. Bake at 400F for 25-30 minutes or until nicely browned. Cool on wire rack.

10. If you want to make two loaves, mix them separately, one right after the other, rather than doubling the recipe.

Rebecca Writes: One Bowl, No Knead, Crusty French Bread

Posted by Ian McKenzie at 11:57 AM | Permalink | Comments (0) | TrackBacks (0)

Basic Crepe Batter

1 ¼ cups (340 mL) all-purpose flour
pinch salt
pinch nutmeg
3 eggs, beaten
1½ cups (375 mL) milk
2 tbsp (30 mL) butter

Place all ingredients in a blender or mixer and beat well. Let batter stand for 1 hour for more perfect crepes. Fry crepes using vegetable oil and a small pan. Lightly fry both sides of crepes. Separate crepes using parchment, waxed paper or plastic wrap until ready to use. Refrigerate for up to a week or freeze. Makes 2 dozen crepes.

Tip: For a dessert crepe, add 2 tsp sugar and substitute 1/4 cups milk for 1/4 cup brandy.

Tip: Chicken or beef stock can be substituted for all or part of the milk. The addition of onion, garlic or celery salt can also create a tasty crepe.

Cheese Blintzes

½ lb (250 mL) dry curd cottage cheese
1/3 cup (75 mL) sour cream
3 tbsp (45 mL) sugar
1 tbsp (15 mL) flour
½ tsp (2 mL) vanilla
½ tbsp lemon juice
1 tbsp (15 mL) grated orange rind
½ tbsp (7 mL) orange juice concentrate
¼ cup (55 mL) reconstituted raisins
2 dozen crepe shells
¼ cup (55 mL) butter

Puree cheese and sour cream together. Add sugar, flour, vanilla, lemon juice, grated orange rind, orange juice concentrate and blend well. Add more flour if mixture is too runny. Stir in raisins by hand.

Place two tbsp of cheese filling on a crepe (toward one end, not the centre). Fold in back edge, then sides and roll, with final edge on the bottom. Melt butter and sauté until golden brown. Serve with sour cream and fruit sauces.

For every dozen blintzes: 1 cup sour cream, 1 cup fruit sauce

Technorati Tags: Baking, Recipes, Blintzes

[composed and posted with BlogJet]

Posted by Ian McKenzie at 08:52 PM | Permalink | Comments (0) | TrackBacks (0)

2 cups all-purpose flour
2 cups sugar
1/2 cup butter
1/2 cup of brewed coffee or espresso
1/4 cup unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla extract

Frosting
1/2 cup butter
2 tbs. cocoa
1/4 cup milk
1-1/2 cups icing sugar
1 tsp. vanilla extract

Preheat oven to 400 F and lightly grease a baking pan. In a large mixing bowl, combine flour and sugar. In a heavy saucepan over medium heat, combine butter, coffee and cocoa. Stir constantly until heated to a boil. Pour boiling mixture over flour and sugar. Add buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high-speed mixer. Pour batter into baking pan. Bake for about 20 minutes, or until done in centre.

Meanwhile, prepare the frosting combining butter, cocoa and milk in a saucepan over medium heat. Stir frequently until heated to a boil. Mix in powdered sugar and vanilla and stir until smooth. Pour warm frosting over brownies as soon as they come out of the oven. Cool and cut into squares.

Del.icio.us Tags: Baking, Recipes, Chocolate, Brownies

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2 cups grated carrots
juice of one orange
2 tsps vanilla extract
1/4 cups canola oil (or 1/2 cup apple sauce)
1 cup honey
1/2 cup crushed pineapple, drained
1 cup unbleached flour
1 1/2 cups whole wheat pastry flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
3/4 cup chopped walnuts

Mix the first six ingrediants together in a bowl. Mix the dry ingrediants together in a seperate bowl. Stir chopped walnuts into dry ingrediants.

Add the dry ingredients to the carrot mixture and stir until just mixed.

Pour into a greased and floured 8" square pan and bake at 350 degrees, for 45-50 minutes or until a knife blade inserted in the center comes out clean.

Remove from oven, cool slightly and turn out onto a plate.

Del.icio.us Tags: Baking, Recipes, Carrot Cake

Posted by Ian McKenzie at 05:07 PM | Permalink | Comments (0) | TrackBacks (0)

I made this Emeril treat for a group of friends Friday evening. Easy to make and went over very well. Being non-drinkers, I substituted some frozen orange concentrate for the grand marnier in the coulis.

1 cup semisweet chocolate chips (about 1 cup)
1/4 cup chopped almonds, lightly toasted
1/4 cup sweetened coconut flakes, lightly toasted
2 sheets puff pastry, thawed if frozen
1 large egg beaten with 2 teaspoons water to make an egg wash
No Cook Strawberry Coulis, recipe follows
Confectioners' sugar, garnish

Preheat the oven to 400 degrees F.

In a bowl, combine the chocolate, almonds, and coconut.

On a lightly floured surface, unfold 1 sheet of puff pastry. Roll out to a rectangle 8 by 16-inches. With a sharp knife, cut into 8 equal squares.

Place 1 heaping tablespoon of the chocolate mixture in the center of each square. With a pastry brush, brush the edges of the square with the egg wash. Bring the corners of the pastry up and over the filling, and twist and squeeze together to form a purse. Fan out the corners of the pastry and place on an ungreased baking sheet. Repeat with the remaining ingredients and bake until golden brown and the filling is melted, about 15 minutes.

Remove from the oven and arrange on dessert plates. Serve with strawberry sauce and sprinkle with confectioners' sugar and serve hot.

No Cook Strawberry Coulis:
1 pint strawberries, hulled
1 lemon, juiced
2 tablespoons grand marnier
2 tablespoons sugar, or more, to taste
Water, to thin

Combine all ingredients in a food processor and process until smooth. Add a little water, if necessary, to thin. Strain into a clean bowl. [Emeril Live]

Technorati Tags: Baking, Recipes, Chocolate

Posted by Ian McKenzie at 03:29 PM | Permalink | Comments (0) | TrackBacks (0)

• 1/4 cup butter, softened
• 1 large egg
• 2 large egg whites
• 1 teaspoon vanilla
• 1 teaspoon instant coffee granules, dissolved in 1 teaspoon water
• 1 cup flour
• 1/2 cup cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

1. Preheat oven to 350 F
2. In a large bowl, mix together butter and sugar until well combined. Add egg, egg whites, vanilla and coffee and stir until well blended and smooth.
3. In a separate bowl, combine the dry ingredients. Add to the egg mixture and stir by hand until just combined.
4. Spoon into mini-muffin cups that have been sprayed with non-stick spray.
5. Bake for 12 - 15 minutes, until puffed up, but still soft to touch. Do not over bake!
6. Cool in the pan on a wire rack.

Posted by Ian McKenzie at 09:32 PM | Permalink | Comments (0) | TrackBacks (0)

1 cup margarine
3 cups brown sugar
2 tsp vanilla
3 eggs
2 1/4 cups flour
3 tsp baking powder
1/2 tsp salt
1-2 cups chocolate chips
chopped nuts

Melt margarine
add sugar & vanilla & stir
add eggs one at a time - beat after each
add flour, baking powder, salt
spread in greased 9×13 pan
top with chocolate chips and nuts
bake 350 35-4O mins

Posted by Ian McKenzie at 08:10 PM | Permalink | Comments (0) | TrackBacks (0)

~ Makes 8 Servings ~ Work Time: 15-20 Minutes ~ Difficulty: Easy as Pie! [Reci-please]

2 Bananas, thinly sliced
1 Banana, finely mashed
8 oz. Cream Cheese
1 box (3.9 oz.) Instant Pudding, Vanilla or Banana flavour
1 1/4 cups milk
1 Cup Whipped Cream (or 1 8oz. pkg. Cool Whip)
1 Graham Cracker Crust

Using an electric mixer, blend the cream cheese, mashed banana and pudding. With the mixer on a low-medium speed, slowly add the milk and continue to mix until the filling is smooth.

Layer one sliced banana on the bottom of the graham cracker crust. Cover with one half of the pudding filling. Layer second banana slices, then cover with remaining pudding filling.

Chill pie for at least 6-8 hours to set pudding. Cover the entire pie with whipped cream before serving.

You can use a store-bought graham cracker crust, or make your own, which is really simple. Grind graham crackers using your food processor (or a large ziploc bag and a rolling pin) to yield 1 1/2 cups — usually this takes one sleeve. Add 1/4 - 1/3 cup of white sugar (depending on how sweet you like the crust), 1/2 teaspoon of cinnamon and 6 tablespoons of melted butter. Mix it all well, pat it into the pan, and bake for 7 minutes at 375 if the pie won’t be baked after the crust is filled, or chill for an hour if it will. Really simple.

Posted by Ian McKenzie at 03:18 PM | Permalink | Comments (0) | TrackBacks (0)

3 ripe bananas
2 egg, beaten
2 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup chopped walnuts

Pre-heat the oven to 350 degrees F. Grease a loaf pan. Mash the bananas and mix together, with the eggs, in a large bowl. Stir in the dry ingredients. Add the walnuts and blend. Pour the batter into pan and bake for 1 hour. Remove from pan and cool on rack.

Technorati Tags: Recipes, Baking, Quick+Breads

Posted by Ian McKenzie at 07:54 PM | Permalink | Comments (0) | TrackBacks (0)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets.

BAKE in pre-heated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Technorati Tags: Baking, Recipes, Cookies, Toll+House, Chocolate+Chip

Posted by Ian McKenzie at 07:42 PM | Permalink | Comments (0) | TrackBacks (0)

When done well, cat litter cake looks as gross as it sounds. One would hope that the need for never-used (at least for their intended purposes) cat-litter equipment would be self evident. Nonetheless, I do bring that to your attention.

1 box spice cake mix
1 box of white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix A few drops green food colouring
12 small Tootsie Rolls or equivalent

Serving Dishes and utensils
1 NEW cat-litter box
1 NEW cat-litter box liner
1 NEW litter scooper

Prepare and bake cake mixes, according to directions, in any size pan.
Prepare pudding and chill.
Crumble cookies in small batches in blender or food processor.
Add a few drops of green food colouring to 1 cup of cookie crumbs.
Mix with a fork or shake in a jar. Set aside.
When cakes are at room temperature, crumble them into a large bowl.
Toss with 1/2 of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy.
Place liner in litter box and pour in mixture.

Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable.
Shape the blunt ends into slightly curved points.
Repeat with three more rolls.
Bury the rolls decoratively in the cake mixture.
Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.

Heat 5 more Tootsie Rolls until almost melted.
Scrape them on top of the cake and sprinkle with crumbs from the litter box.
Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box.
Place box on a sheet of newspaper and serve with scooper.

Technorati Tags: Baking, Cakes, Kitty Litter Cake, Fun, Parties, Recipes

Posted by Ian McKenzie at 07:58 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:
3 1/3 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
3/4 cup (1 1/2 stick) butter or margarine, softened
2 eggs
2 teaspoons vanilla or 2 teaspoons almond or lemon extract
Frosting and decorations

Instructions:
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat condensed milk, butter, eggs and vanilla until well blended. Add dry ingredients; mix well. Chill 2 hours.

On floured surface, knead dough to form a smooth ball. Divide into thirds. On well-floured surface, roll out each portion to 1/8-inch thickness. Cut with floured cookie cutter. Reroll as necassary to use all the dough. Place 1 inch apart on prepared sheets.

Bake in preheated 350° oven 7 to 9 minutes or until lightly browned around edges. Do not overbake. Cool completely. Frost and decorate as desired. Store loosely covered at room temperature.

Sandwich Cookies: Use 2 1/2 inch cookie cutter. Bake as directed above. Sandwich two cookies together with ready-to-use frosting. Sprinle with confectioners'or colored sugar if desired. Makes about 3 dozen.

Versatile Cut-Out Cookies, recipes

Posted by Ian McKenzie at 10:41 PM | Permalink | Comments (0) | TrackBacks (0)

INGREDIENTS:

* 1/3 cup semi-sweet chocolate chips
* 4 ounces light cream cheese, softened
* 1/3 cup cocoa powder
* 1 1/2 cups confectioner's sugar

PREPARATION:

Melt chocolate chips in a microwavable glass bowl for 1 minute until just melted. Stir with a spatula until smooth.

Using an electric mixer, beat cream cheese until smooth. Add melted chocolate and mix until smooth and creamy. Add cocoa powder and mix until blended. The mixture will be crumbly at first but will come together as a dough. Gradually add sugar and beat until the dough is soft and creamy.

Roll dough into 1-inch balls (this is messy!). Dip and roll balls into shallow bowls of either sifted confectioner's sugar or sifted cocoa powder. Place truffles on a baking sheet lined with wax paper. Chill for at least an hour.

Makes 20 truffles

Low Fat Chocolate Truffles - Printer Friendly

recipe

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Rating: Easy Kid Approved!

(NC) Here’s an old fashioned favourite that can help your child develop his taste buds for new foods. Instead of using chocolate in these cookies, we’ve used raisins but you can substitute dates, apricots or dried cranberries! (It’s all nutritious â and good!)

• 1 cup Crisco Golden Shortening 250 mL
• 1 cup packed brown sugar 250 mL
• 2 eggs 2
• 2 tbsp water 30 mL
• 3 cups Robin Hood or Old Mill Quick Oats 750 mL
• 1 cup Robin Hood All-Purpose Flour 250 mL
• 1 tsp baking soda 5 mL
• 1/2 tsp salt 2 mL
• 11/2 cups raisins 375 mL

1. PREHEAT oven to 375°F (190°C).
2. CREAM shortening, sugar, eggs and water in a large bowl on medium speed of electric mixer until light and creamy, about 2 minutes.
3. COMBINE oats, flour, baking soda and salt. Add to creamed mixture on low speed mixing until blended.
4. STIR in raisins. Drop dough by tablespoonfuls onto ungreased baking sheet.
5. BAKE at 375°F (190°C) for 8 to 12 minutes or until light golden. Cool 5 minutes on sheet then remove to wire rack and cool completely.

Preparation Time: 15 minutes, Baking Time: 12 minutes, Makes: about 4 dozen cookies, Freezing: excellent

Tips:

• Replace raisins with your favourite chopped dried fruit.
• Replace all-purpose flour with Robin Hood Whole Wheat Flour.
• Under bake for chewy cookies; bake a little longer for crisp ones.

- News Canada

Technorati Tags: Recipes, Cooking, Oatmeal, Raisin

Posted by Ian McKenzie at 03:46 PM | Permalink | Comments (0) | TrackBacks (0)

"Making cookies to give as gifts is one of my great joys during this time of year. I look through old cookbooks and magazines searching for new ones to try but these are a few of my all-time favorites. I make them year after year, et voilà:"

* Galettes aux Fruits ~ Lemony butter cookies filled with raspberry jam
* Cacao Boules ~ Chocolate Ball Cookies with cinnamon
* Biscuits Bretons ~ Brittany Butter Cookies
* Spéculos ~ Belgian Spice cookie with almonds, ginger, cinnamon, cloves and ginger

Our virtual cookie exchange continues next week. Be sure to visit each day for a special Christmas cookie recipe from all around about.com!

From French Cooking at About.com

Posted by Ian McKenzie at 08:53 AM | Permalink | Comments (0) | TrackBacks (0)

(NC) - The aroma of these savory corn muffins baking in the oven will whet everyone's appetite. And, these muffins are the perfect partner for an omelet. Enjoy.

1 cup Robin Hood All Purpose Flour 250 mL
1 cup Purity corn meal 250 mL
3 tbsp granulated sugar 45 mL
2 tsp baking powder 10 mL
1/2 tsp salt 2 mL
1/2 tsp dried basil leaves 2 mL
1 egg 1
1 cup milk 250 mL
1/4 cup Crisco Vegetable or Canola Oil 50 mL
1 cup cooked corn kernels 250 mL
1/3 cup chopped black olives 75 mL
1/4 cup chopped sun-dried tomatoes 50 mL

1. PREHEAT oven to 400 degrees F (200 degrees C). Grease muffin cups or line them with muffin papers.
2. COMBINE first 6 dry ingredients.
3. BEAT egg, milk and oil in large bowl. Add dry ingredients, mixing lightly just until blended. Stir in corn, olives and sun-dried tomatoes. Spoon into prepared muffin cups, filling about 3/4 full.
4. BAKE in centre of preheated oven for 15 to 20 minutes or until toothpick inserted in centre comes out clean.

Preparation Time - 20 minutes
Baking Time - 20 minutes
Makes - 10 large or 12 medium muffins
Freezing - excellent

Posted by at 09:11 PM | Permalink | Comments (0) | TrackBacks (0)

Mix together:
4 cups chopped apples
2 cups sugar
and let sit about 15-20 minutes.

Beat the following:
2 eggs
1/2 cup vegetable oil
2 teaspoon vanilla
and stir into apple mixture.

Sift into the wet ingrediants:
2 cups flour
2t baking soda
2t cinnamon
1t salt

Stir in:
1 cup walnuts

Bake at 325 for 45 minutes or until crumbs don’t stick to a toothpick.

Top with Cream Cheese Frosting:
3 oz cream cheese
3 T margarine
1/2t vanilla
Beat and add 2 cups of powered sugar. If it’s too thin, add a little bit of milk [The Red Kitchen]

Technorati Tags: Recipes, Baking, Cake, Apple, Walnut

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