Sunday, November 29, 2015

Caramel Apple Sheet Cake

Caramel Frosting in every bite! 



Since I had some apples left over from making apple pie, I thought I'd use them in a cake.  I started looking online and found a photo of Caramel Apple Sheet Cake from "Chef in Training" and I knew I'd found my next dessert!  It looked too good not to try!

The only thing I added was a drizzle of the caramel sauce lightly over the top, and, for those who like their caramel with a bit of salt, I sprinkled a small pinch of Kosher salt on their piece.  

It turned out just like the picture on the website, and it tasted just as good as promised! 

This actually did melt in my mouth!  Thanks, Nikki!

Ingredients:
2 cups flour plus 2 Tablespoons flour
2 cups sugar
1 teaspoon cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups peeled and chopped green apples
 
Frosting:
1/2 cup butter, melted
6 Tbsp. milk
3 1/2 cups confectioners' sugar
1/2 tsp. vanilla
1/8 cup caramel sauce (I use caramel ice cream topping)

In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
 
In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
 
Pour into a 15x13 inch greased jelly roll pan.

Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.

While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.


"Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe." - Philippians 2:14-15

Saturday, November 21, 2015

Homemade Turkey Stock Recipe

A great way to finish Thanksgiving!
 
Photo from Taste of Home
 
Here's a great recipe from "Taste of Home" for a delicious turkey broth that you can add to soup.   So, don't throw away that leftover turkey carcass...make this stock and keep it in the freezer until you're ready to use any time.
 
If you have any turkey leftover, just cut it into bite-size pieces, and use as much of the stock as you wish to make a quick Turkey Soup.  Add a bag of frozen mixed vegetables and pour over noodles or rice.  Voila!  You'll be glad to have this on a chilly winter's night. 
 
TOTAL TIME: Prep: 10 min. Cook: 1 hour 50 min. YIELD:14 servings 
           

Ingredients:

1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced 
                           

Directions:

Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
 
Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs.
 
If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface.
 
Broth can be frozen up to 2-3 months.                                        
 
Yield: 3-1/2 quarts.
 
 
"But You, O Lord , are a shield about me, My glory, and the One who lifts my head."   - Psalms 3:3

Saturday, November 14, 2015

Quick and Easy Hamburger Goulash

Quick, easy and delicious!


 
Hearty and delicious, this recipe is made with elbow macaroni, ground beef, onion, canned tomatoes, and seasonings.

This great tasting meal will be ready in under 30 minutes and can easily accommodate other ingredients to suit your family's tastes.

Ingredients:

1 pound elbow macaroni
2 pounds ground beef

1 medium onion, diced
3 cloves garlic, chopped
1 large can crushed tomatoes OR 15 oz. can tomato sauce

1/2 tsp. dried basil
1/2 teaspoon salt (to taste)
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper


Cook macaroni as directed on package; drain. 

While macaroni is cooking, brown ground beef in large skillet.  Add onion, garlic, salt, seasoned salt, and pepper. 

Pour cooked macaroni into the pan with the cooked ground beef mixture;  heat through and serve.



"I will sing to The Lord all my life; I will sing praise to my God as long as I live." -Psalm 104:33

Wednesday, November 11, 2015

Pumpkin Spice Pancakes

 All the flavors of Fall!

Last night's "Breakfast for Dinner!"
Do you ever have "breakfast for dinner"?  Well, last night was one of those nights, and since I had some leftover pumpkin puree in the fridge, I thought it would be a good night to make some pancakes.  It turned out to be a great idea!  These Pumpkin Spice Pancakes were such a hit with the family!

Since it was a late dinner, I didn't think to make the Maple Butter Syrup, but I've had it before and it's the "icing on the cake".  Uh...PAN-cake, that is!

This recipe feeds a crowd and will be a perfect breakfast for your holiday company.  It'll make your family feel pretty special too!


Maple Butter Syrup with Pecans

1 cup Maple syrup
1 Tbsp. butter
1/4 cup chopped pecans (optional)

In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans (if desired).

Pumpkin Pancakes

2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. nutmeg
Dash of ginger
Dash of cloves
1/2 tsp. salt
1 3/4 cup milk
1 cup canned pumpkin puree (not pie filling)
2 eggs
2 Tbsp. vegetable oil

Heat griddle or skillet over medium heat or to 375'F.  Grease with shortening or vegetable oil, if necessary.

In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt; stir to blend.  (You can substitute 1-2 tsp. pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves.)

Place milk, pumpkin puree, eggs and oil in a separate bowl and whisk together well.  Pour into the flour mixture and stir until moistened.

For each pancake, pour slightly less than 1/4 cup batter onto hot (but not too hot) griddle.  (You want the inside to cook without burning the outside.)

Cook until edges are dry. Turn; cook other sides until golden brown.

Serve with warm Maple Butter Syrup, and add chopped pecans (or not).  Either way it's extremely delicious!  :)


"Thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of him." - 2 Corinthians 2:14