Fall soup, Easiest caramel apple cobbler, Apple sheet cake

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These recipes are just perfect for the fall season.
Fall soup
1 medium-size butternut squash (peeled, seeded and cubed)
3 medium apples (cored and chopped coarsely)
2-1/2 C chicken or vegetable broth
1 medium onion (chopped)
1/2 tsp. rosemary
1/2 tsp. marjoram
salt and pepper (to taste)
1-1/4 C yogurt
In a large pot, combine squash, apples, broth, onion, rosemary, marjoram, salt and pepper. Bring to a boil over medium-high heat. Then reduce heat to medium-low and simmer uncovered for about 45 minutes. Let cool, then put in blender and pulse until smooth. Add 1 cup of yogurt and pulse to combine. Return soup to large pot and reheat slowly being careful not to boil. Add more salt and pepper to taste. Transfer to serving bowl and garnish each with a dollop of yogurt.
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Easiest caramel apple cobbler
1 box yellow cake mix
2 cans apple pie filling
1 jar caramel
1 stick butter
Butter 9×13 pan. Pour apple pie filling in. On top, put dry cake mix. Then drizzle caramel over. Pour melted butter throughout. Bake at 350 degrees for 45 minutes.
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Apple sheet cake
2 C plus 2 TBS flour
2 C sugar
1 tsp. cinnamon
1/2 C butter
1 C water
1/2 C shortening
1/2 C buttermilk
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 C peeled and chopped green apples
FROSTING:
1/2 C butter
6 TBS milk
3-1/2 C powdered sugar
1/2 tsp. vanilla
1/8 C 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 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 15×13-inch greased jelly roll pan. Bake at 400 degrees 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.
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Play on words – No matter how much you push the envelope, it will still be stationery.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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