Here’s a shock for your blood sugar! All these recipes are wonderful. The first one is my new favorite apple cake.
Cinnamon apple crumb cake
For cinnamon streusel crumb:
1-1/2 C flour
1/2 C brown sugar
1/4 C granulated sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C butter, melted
1/2 tsp. vanilla
1 large (or 2 small) tart apples, peeled and chopped
For the cake:
4 tbsp. butter
1/2 C granulated sugar
1 large egg
1 tsp. vanilla
1/2 C sour cream
1 C flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
Apple cider glaze:
1/2 C powdered sugar
1-1/2 to 2 tbsp. apple cider
Preheat oven to 350 Degrees. Grease 8-in. springform pan and line bottom with parchment paper, set aside. To make cinnamon streusel crumb, first, in a bowl, whisk together dry ingredients. Then add melted butter and vanilla and stir until mixture is evenly moist, set aside.
To make cake, in a large bowl, cream together 4 tbsp. butter with 1/2 cup sugar until light and fluffy, then add egg and beat well. Finally, add vanilla and sour cream and beat again. In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to butter mixture, stir until just combined.
Spread half of batter at bottom of the pan (it will be a very thin layer). Spread apple chunks evenly over batter, then sprinkle about 1 cup of cinnamon streusel crumbs over apples. Spread remaining batter over crumbs and on top spread rest of cinnamon streusel. Bake 35-40 minutes or until a tester inserted in center comes out clean. Before removing the ring of springform pan, run a thin knife around cake.
To make glaze: whisk together powdered sugar with apple cider and drizzle over cake.
Chocolate pecan bourbon pie
1 C pecan halves
1 C dark corn syrup
1 C sugar
1 C semisweet chocolate chips
1/3 C Gentleman Jack Whiskey or less to taste
4 tbsp. butter
1 tsp. vanilla
1 10-in. piecrust
Preheat oven to 350 degrees. In a two-qt. saucepan on medium heat, cook butter, sugar, vanilla and corn syrup until butter and sugar are melted and well mixed with corn syrup (about 5 minutes.) Let stand off heat for about 10 minutes.
Meanwhile, whisk eggs. When corn syrup mixture is still warm but not hot, add whisked eggs, chocolate chips, whiskey and pecans. Mix well and pour into pie shell. If you have a piecrust shield, add it to the rim to protect crust from over browning or burning. Or use foil on edges.
Bake at 350 degrees for one hour on center oven rack. Let pie cool completely. Store covered in refrigerator for up to one week. Freeze up to six months. Pie freezes well.
Chocolate gooey cake
2 sticks butter, melted
1 pkg. chocolate cake mix
3 eggs (one egg for bottom cake layer then two eggs for filling layer)
1 8-oz. pkg. cream cheese, softened
1/4 C (31g) cocoa powder
16 oz. Confectioners sugar
1 tsp. vanilla extract
Heat oven to 350 degrees and prepare a 9×3-in. round cake pan or 9×13 dish. (I have heard a Bundt works well.)
Combine cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.
In a stand mixer on medium speed (or using a hand-held mixer), beat cream cheese until smooth. Add remaining 2 eggs and cocoa powder. Lower speed of mixer and add powdered sugar. Slowly add remaining 1 stick of melted butter. Add vanilla and continue to beat mixture until smooth.
Pour filling over cake mixture in pan. Bake for 40 to 50 minutes (check at 30 minutes with 9×13 dish). Be careful not to overbake cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
She said, “If anyone tries to tell you that biscuits and gravy isn’t a meal, stop talking to them. You don’t need that kind of negativity in your life.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – email@example.com)
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