German Apple Cake

While this is called a cake, it actually closer to an apple pie or crisp.   Middle and Eastern Europe doesn't really have a "pie" tradition as such.   This is pretty much as close as they get to what we would call an apple pie.  This one has all the requisites of a good apple pie though:  lots of tender sweet apples, with just a hint of cinnamon and lemon.   The top is a buttery streusel and the bottom of the "cake" is a tender shortbread.    It does take a while to bake, but is well worth the wait.   Before cutting, do allow it to cool completely, giving the apple juices time to set up and not be runny.   Top it with some heavy cream, whipped or not, or some ice cream and you will not be disappointed.    While it is supposed to be eaten the same day as baked, I actually like it better the next day or later.  The bottom crust soaks up the apple juices and then actually has more of a cake like texture.    Fresh or a day or two later from the fridge, you are still going to love it!

Preheat oven to 350 degrees.    

3 1/2cups all-purpose flour divided (500g)

1 1/2 cups butter divided (340g)

1 ¾ cups granulated sugar (70g)

1 tsp vanilla extract

2 large eggs

4 cups chopped apples

1 1/2 cup applesauce sweet or unsweetened

½ cups brown sugar

1 tsp lemon zest freshly grated (optional)

juice of one lemon (optional)

1/2 tsp cinnamon

     Peel, core and chop the apples, you want about 4 cups of chopped apples.  Add to a large bowl and then add the applesauce, brown sugar if using and the cinnamon.  Lightly grease a 9x13-inch cake pan and set aside.   In the bowl of a stand mixer fitted with the paddle attachment, add 3/4 cup (1.5 sticks) butter, ¾ cup sugar, vanilla extract, 2 cups all-purpose flour. Press into the bottom of the cake pan and set aside.   Spread the apple mixture evenly over the bottom crust.     Now make the streusel topping:  In the bowl of a stand mixer fitted with the paddle attachment mix the remaining soft 3/4 cup (1.5 sticks) butter with 1 1/2 cups of flour and 1 cup sugar The mixture will be crumbly.  Use your fingers to crumble the crumbs on top. Press some crumbs together to form bigger crumbs, you don't want the crumbs to be too fine. Bake for 1 hour and 15 minutes until the crumbs are lightly golden.  Let the cake cool off completely. It will be a little bit soft while hot.

    Other options:   replace the apples with firm but ripe pears, peeled, cored and chopped.   Add raisins or dried cranberries to the apples, say 1/2-1 cup.   Use cooked dried peaches in place of the apples and applesauce, use firm ripe plums, pitted and sliced.  If using plums, I would suggest in a teaspoon of cornstarch or flour when tossing with the sugar and cinnamon and omitting the apple sauce.   Pitted cherries would probably be good too, but again you would need flour or cornstarch.

    To make this a gluten free treat, just substitute your favorite gluten free all purpose baking flour or even just gluten free oat or sorghum flour.   It will be tasty no matter what you use!   

Cherry Angel Delight

I got this from Ruth Ward, a cousin of my dad's, who we always called Grandma.   She and my dad were especially close and we always loved her and spending time with her.  She made this once not too long after we moved to Kansas.   I haven't made it in years, but it is still a very good one!

1 angel food cake, torn into small pieces
1 8-oz pkg of cream cheese, softened
1 cup powdered sugar
4 cups whipped heavy cream or one bowl of thawed Cool Whip
1 can cherry pie filling or other fruit pie filling

Whip the cream cheese and powdered sugar until light, then fold in the whipped cream or Cool Whip.  Fold in the angel food cake pieces, then press the mixture into a serving dish and top with cherry pie filling.   Chill for several hours.   

Mary Lee's One Crust Peach Pie

Not really a pie, but still quite delicious.   Serve it topped with some ice cream or whipped cream for a killer dessert!

1 cup white sugar
1/3 cup flour
1/4 cup butter
1/2 tsp cinnamon
just a tiny pinch of cloves

Preheat oven to 375 degrees.  Mix all together until nice and crumbly.   Line a 9 inch pie pan with crust and crimp edges.   Sprinkle half of the crumbs over the bottom of the pie crust, then top with peeled peach halves, well drained canned peaches work well here too, then sprinkle the remainder of the crumbs over the top of the peach halves.   Bake until the crust is well browned, the peaches are tender and the top crumbs are browned as well.   Allow to cool completely before cutting.   Rich, but quite tasty.

Barbara's Fast Fruit Pie

If you have oatmeal, butter, brown sugar and a can of pie filling, you can whip up a dessert in no time!  This was given to me by a woman I worked with many years ago, her name was Barbara.   It is quite tasty too.   I sometimes add a sprinkle of cinnamon to both the crust mixture and the filling.   And if you use gluten free oatmeal, flour and pie filling, you have a good gluten free dessert!

1 cup flour
3/4 cup rolled oats
1/2 cup brown sugar
1/2 cup softened butter
1 can fruit pie filling of your choice (or about 2 cups of homemade pie filling)

Preheat oven to 350 degrees.   Mix the flour, oats, brown sugar and butter until it is well blended.   Press 2/3 of the crumb mixture into the bottom and up the sides of an 8 inch pie pan.   Spoon the pie filling into the crust and then sprinkle the remaining crumb mixture on top.    Bake for about 25 minutes or until the crumb topping it well browned and the pie filling it bubbly.    Cool before cutting and serving.  

Easy and Special Fruit Cobbler

4 - cups canned sliced peaches in juice, drained or other fruits/berries

1/2 - cup butter, softened

3/4 - cup sugar

1 - teaspoon vanilla extract

1/2 - cup milk

1 - cup all purpose flour

1/8 - teaspoon salt

1 - teaspoon baking powder

1/3 - cup sugar

 1/2 - teaspoon cinnamon

1 - tablespoon cornstarch

1/4 - cup boiling water

Preheat oven to 375 degrees. Spray a 8x8 inch baking pan with non stick spray. Drain the sliced peaches and arrange them in the bottom of the baking pan.In a large bowl or kitchen aid mixer, cream the butter with 3/4 cup sugar. Add the vanilla extract and mix well. Add the milk, flour, salt and baking powder to the sugar butter mixture. Mix until creamy. Spread the batter over the peaches and smooth. In a separate bowl, mix 1/3 cup sugar and 1/2 teaspoon cinnamon with the cornstarch. Sprinkle the mixture evenly over the batter. Pour the boiling water over the sugar mixture making sure to cover all of the sugar with the water. This is where the magic happens and what makes the crispy topping. Bake at 375 for 40-45 minutes. Cool slightly before serving.

Note: Fresh peaches can be substituted for canned peaches. About 4 peaches is equal to 3 cups.

Blackberry version follow the recipe above and use 4 cups fresh blackberries or other berries in place of peaches, omit the cinnamon and continue with the recipe as directed. 

 The cornstarch and boiling water topping gives the top of the cobbler a smooth, shiny and crispy topping.   

"Healthy" Christmas Candy

Take about 3 cups of dried fruit,  a mix of more than one kind is best.   Place in a food processor with about 1 cup of nuts, almonds are good.    Process until coarsely chopped, then put in a bowl and add 2 tbsp. of honey.  Mix well and then form into balls, then roll in powdered sugar or more ground nuts.    You can also line an 8x8 inch pan with parchment paper, then press the fruit and honey mix in the prepared pan and cover with  3 ounces of melted chocolate.  Chill in fridge until firm, then cut into squares.  

You can also add a bit of cinnamon or a drop or two of vanilla or almond or pineapple extract depending on what fruits you are using.   My personal favorite mix is 2/3 diced dried peaches, 1/3 diced dried apricots, almonds and a drop of almond extract, with the honey, then the balls rolled in chopped roasted almonds.  

Easy Summertime Frozen Treat

I am always looking for healthy treats to snack on.   I love my ice cream and other frozen delights, but they all tend to be very high in sugar and or fats.   While this one isn't exactly low carb or low fat, it is still a lot better than most.   Also, because it is mainly made of fruit, it also gives  you lots of fiber and nutrition as well.   And it is gluten and dairy free!  

Approximately 4 cups of frozen fruit  (use your imagination, but choose something that isn't too bulky or firm:   pineapple, bananas, berries, peaches, apricots or something like that.   mix and match according to what you like or have available)
1 cup coconut milk

Add all to a blender or a food processor and blend until smooth and creamy.   Scrape down sides as needed.   Spoon into serving dishes and garnish as you please.   This should make enough for 3-5 people, depending on serving size.   Enjoy!

Peach Ice Cream

I recently purchased a new ice cream maker, this one.   I had one like it in the past and loved it, but wore it out.   So I purchased this new model.   It works wonderfully!   I used it to make an awesome peach ice cream today.   I had some very ripe, fragrant peaches that I peeled and crushed with a potato masher, added a cup of sugar and the strained juice of one lemon, making about 1 1/2 cups.   I stirred it well and put in the fridge to chill.   When I was ready to freeze the ice cream, I added 1 1/2 cups of heavy whipping cream and mixed it together.   I then poured into the freezer and froze it until it was done, about 20 minutes.   I then put it in a covered container and put in the freezer to firm up for a couple of hours.

To make other flavors, crush your fruit with sugar in the same proportions.   If you are using blackberries or raspberries, I would suggest straining out the seeds.   Blueberries should be simmered with sugar and lemon juice for a few minutes, then chilled.   Strawberries, just need to be crushed with sugar and lemon juice.   Keep the same proportions of cream:    1 part fruit and 1 part heavy cream.

A couple more Jello recipes

As I wrote the other day, I admitted to the world that I do like gelatin salads.  LOL   Here are a couple more that I like to make.

This one is one that I especially enjoy when I'm feeling sick or have had surgery.   It is so very simple and very tasty.    Like my other Jello salads, I like using it for a light summertime dessert.

2 3-oz. packages apricot Jello
2 cups boiling water
3 cups unsweetened applesauce

Dissolve the Jello in the boiling water.   Stir in the applesauce and either place in a shallow serving dish or into small single serving dessert dishes.   Chill a couple of hours until firm.   Top with whipped cream when serving.

Another favorite Jello dish is a bit fancier and quite delicious.   I can never make it without remembering my friend Sue Kinnick.   Sue has been gone 12-15 years now, but when she was still with us she always asked me to make this for her, especially at the end when she couldn't eat much else.   This recipe is for Sue!

1 6-oz package lemon Jello
2 cups boiling water
3 cups pureed mangos
1 pint heavy whipping cream

Dissolve the Jello in the boiling water, then stir in the pureeded mangos.    Chill until the gelatin begins to thicken.    At that time whip the cream until stiff, then fold into the thickened Jello and mango mixture.   Spoon into a nice serving dish and  chill until firm.

And as always, enjoy!

Cherry-Pecan Jello Salad

I guess I'm a child of my time, as I still have a fondness of gelatin salads.   When I was a kid in the 1960's and 1970's they were all the rage.   My mom often made plain Jello or would sometimes put cubed canned peaches in it, but for holidays she would sometimes make a fancier Jello salad.   I always loved them.   I rarely make them now, but I do still enjoy them.   Now, when I do make one, I make it for a light dessert, especially in the summertime.   They tend to be fairly light and cooling, so perfect for the summer. 

This particular gelatin salad I had while visiting my friends the Lee's and Yarbroughs down in southeast Kansas.   It quickly became one of my favorite Jello recipe.   I hope you'll enjoy it as much as I do.

1 large pkg. cherry Jello
2 cups boiling water
1 cup cold water
1 can Wilderness cherry pie filling
1 1/2 cups chopped pecans

Dissolve the Jello in the boiling water.   When completely dissolved, stir in the cold water and the cherry pie filling and mix well.   Then stir in the chopped pecans.    Pour into an  9x13 inch pan, cover and refrigerate until firm.   I like to serve it with a dollop of either whipped cream or whipped topping.   Enjoy!