A Luscious Apple Cake

This past weekend I attended a meeting that was held at an amazing place that's called the LongHouse Bed & Breakfast. We were treated to a very fine luncheon too since the meeting was an all day sort of thing. I managed to come home with the recipe for the apple cake that we were served. It was divine! I asked if I might be able to get the recipe for this heavenly cake - and thankfully Patty shared it with me. It was her mother's recipe and it is probably the best apple cake I have ever tasted. I made it yesterday. It came out just as good as the 'original' so I had to share it with you. DH, who seldom says too much about most recipes I try said that this was "really good" - high marks from him!

Patty's Mom's Apple Cake from the Longhouse B&B

4 c shredded apples
2 c sugar
1/2 c oil
2 teaspoons vanilla
2 eggs, beaten

Combine the ingredients above and then add:
2 c sifted flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 c chopped nuts (I used pecans)
1 c raisens (I used goldens)

Pour into a 13" X 9" greased baking pan and bake for an hour.
Remove from the oven - poke some holes in the top (with a skewer or cake tester)
and pour the following topping over the cake while it is hor.

TOPPING for Apple Cake

1/2 c sugar
1/4 c of condensed milk (not sweetened condensed - plain condensed)
1/2 stick butter
1 teaspoon vanilla
pinch of salt.

Heat the ingredients gently until the butter melts and pour over the cake.
NOTES:
I doubled the topping recipe on the advice of another friend who has this recipe.
I used a brush to get the topping spread evenly & well.
I stirred the topping mixture for some time to get the ingredients to blend well.
This is not called for though

Here are a couple of photo's of yesterday's avian visitors. The feeders sunflower feeders are draining daily now. The GoldFinches are back (yeah!!) as are the Swallows. Summer is surely fast upon us! The hummingbirds are going through 5-6 quarts of solution a day !! Almost a part time job for bird care around here right now! I did not have my telephoto lens on - but I am hoping that I will be able to get some great GoldFinch photos soon. There were SEVEN on the feeder below! but you can only see four in the photo. They play rather nicely together!

Apple CIder Brine =The Best Turkey Recipe I Have Ever Used

I found the following recipe in Cooking Light Magazine somewhere around 2002 or so and it is the only recipe I have used since for roasting our turkey. I have been the cook for most Thanksgiving dinners in my life after I reached 16 years (which was also the year I began making bread). I always had varying results with turkey. Sometimes, good, sometimes great and sometimes most definitely dry. When I saw this recipe it sounded like a lot of work but I thought I would try it anyway. WoW!!! It was simply the best turkey I had ever had - and it was not at all difficult. This year, I got our turkey into the brine on Monday - I like to let mine sit in it's bath for several days - rather than the one that is suggested. It's swathed in ice - so no worry about nasties. I also am using a 17 lb'er - rather than the 12 lb bird that the recipe calls for. Oh My Gosh .. the gravy from this recipe is heaven. I guess you can gather that I love this recipe. I do - and I can' t imagine using any other for our holiday birds.

Here then, is my "magic bird" recipe from Cooking Light Magazine":

This turkey is a pleasure to offer on your table. It's incredibly moist and flavorful, and it received our highest Test Kitchens rating. Brining is an overnight process, so if you're using a frozen turkey, be sure to thaw it well in advance. Choose turkey-sized plastic oven bags for brining the turkey. Use two bags to prevent brine from leaking, and place the turkey in a large stockpot as another precaution.

Yield

12 servings (serving size: 6 ounces turkey and 3 tablespoons gravy)

Ingredients

• Brine:
• 8 cups apple cider
• 2/3 cup kosher salt
• 2/3 cup sugar
• 1 tablespoon black peppercorns, coarsely crushed
• 1 tablespoon whole allspice, coarsely crushed
• 8 (1/8-inch-thick) slices peeled fresh ginger
• 6 whole cloves
• 2 bay leaves
• 1 (12-pound) fresh or frozen turkey, thawed
• 2 oranges, quartered
• 6 cups ice
• 
  Remaining ingredients:
• 4 garlic cloves
• 4 sage leaves
• 4 thyme sprigs
• 4 parsley sprigs
• 1 onion, quartered
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 tablespoons unsalted butter, melted and divided
• 1 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon salt, divided
• Savory Herb Gravy

Preparation

To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.

Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.

Preheat oven to 500º.

Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.

Reduce oven temperature to 350º.

Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.

New Year's Tradition:Food

As I mentioned in my last post, I don't exactly get wild and crazy over New Year's. I DO, however, make the same meal almost every year. This recipe for Black Bean & Sirloin chili has been a favorite since I discovered it in the February 1992 issue of Gourmet Magazine. It's from the Fog City Diner. I am not much of a chili fan normally - but this is a great recipe and is nothing like chili made with ground meat. Here's a link for it: http://tinyurl.com/yornms.

I've Hopping John every year since the 70's (oops - that must surely date me!) Generally I am not terrible superstitious - but ,heck, why take a chance at the start of New Year - especially when it tastes good !! I add corn bread to the menu- and that rounds out a nice, spicy gastronomical start to the year !

The beginning of tasty hopping john - just add onions and a bit of bacon and I'm ready to set it in the crock pot.