Recipe: Fresh Apple Cake

Serves: 15

Ingredients:

  • 1-1/4 cups vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups Gold Medal® all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 cup pecans, chopped
  • 1 cup coconut
  • 3 cups apples, chopped (use your favorite baking apple, I used Granny Smith)

Directions:

  • 1. Preheat oven to 350°F. Grease a fluted cake pan with non-stick cooking spray.
  • 2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar. Add the eggs and vanilla and beat until well combined. With the mixer on low speed, add in the flour, baking soda, salt, nutmeg and cinnamon until well combined. Fold in the pecans, coconut and apples. Spread evenly into prepared cake pan and bake for 1 hour or until a toothpick inserted in the cake comes out clean.
  • 3. Let cake cool in pan on a wire rack for 10 minutes. Invert pan on wire rack until cake drops out. You might want to tap the bottom of the pan with a knife a few times to loosen the cake and make sure it came out in one piece. Slice and enjoy!

Notes:

Recipe found on The Baker Mama/ Apple Cake Recipe

Recipe: Peach Crisp

Ingredients:

  • For the crumb topping:
  • 1/2 cup flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • dash of nutmeg
  • dash of salt
  • 1/3 cup cold unsalted butter, diced into small chunks
  • For the Peach filling:
  • 3 1/2 lbs peaches (about 6-8) peeled, cored and sliced about 3/4in thick
  • 1/4 cup sugar
  • 2 Tbsp flour
  • 2 tsp lemon juice
  • 1/2 tsp vanilla
  • dash of salt
  • dash of cinnamon

Directions:

  • 1. Add the sliced peaches to a medium size bowl. Add 1/4 cup sugar and toss to coat. Allow peaches to sit for about 20 minutes, to allow the sugar to pull some of the juice out of them.
  • 2. Meanwhile, make the crumb topping by combining all ingredients. Cut in the butter with a pastry blender or fork until the mixture resembles small crumbs. Refrigerate the mixture until ready to use.
  • 3. Preheat oven to 375 degrees F.
  • 4. Drain the peaches, reserving the peach juice, and placing the peaches in a large bowl. Measure out 1/4 cup of the peach juice and add it to a small bowl (you can discard the rest, or drink it because it's delicious!). Stir in the flour, lemon juice, vanilla, salt, and cinnamon. Pour mixture over peaches and toss to combine. Pour peaches into a 8x8'' or similar size dish. Sprinkle crumb topping evenly over the top. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving. Serve with vanilla ice cream, if desired.

Notes:

Recipe found on tastesbetterfromscratch.com

Recipe: Paleo Approved Peach Cobbler

This recipe was featured on Makeandtaste.com
Click the link to find out more!

Serves: 6-10

Ingredients:

  • Filling:
  • 8 Fresh Apple Holler Peaches, peeled and pitted
  • 1/4 Cup - Granulated Coconut Sugar
  • 1/4 Teaspoon - Ground Cinnamon
  • 1/8 Teaspoon - Ground Nutmeg
  • 2 Teaspoon - Tapioca Flour
  • Topping:
  • 1 Cup - Almond Flour
  • 1/4 Cup - Granulated Coconut Sugar
  • 1/2 Cup - Unsweetened Shredded Coconut
  • 1/2 Cup - Cashews, chopped
  • 1/2 Teaspoon - Sea Salt
  • 1/2 Teaspoon - Cinnamon
  • 4 Tablespoons- Grass-Fed Butter

Directions:

  • 1. Heat oven to 425°
  • 2. Slice the peach quarters into 2-3 thin slices, then cut those in half to make chunks
  • 3. Combine all filling ingredients together in a large bowl and gently stir to combine
  • 4. Pour the peaches filling ingredients into a 13x9 baking dish. Alternately, you could use a deep-dish pie plate
  • 5. Bake in the preheated oven for 10 minutes
  • 6. Reduce oven heat to 375°
  • 7. While the peaches are cooking, combine all of the topping ingredients except the butter. Mix together with a fork until evenly combined
  • 8. Add the butter into the topping mixture and mix in with the fork, pressing the mixture down and around to evenly incorporate the butter. The mixture should resemble coarse crumbs but won't stick together
  • 9. Sprinkle the topping on top of the peaches and bake in the 375F oven for 20-25 minutes, or until the peaches are soft and bubbly and the topping is browned (don't let it burn)

Notes:

Prep Time: 15 mins
Total Time: 45 mins

Recipe can be found at: MakeandTaste.com

 

Recipe: Zucchini Apple Bread

Ingredients:

  • 4 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped walnuts
  • 2 cups peeled, chopped zucchini
  • 1 cup chopped, peeled apple

Directions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 2 - 9x5 inch loaf pans.
  • In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
  • Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.

Recipe: Very Berry Cobbler

woman baking pieThis is an easy recipe that uses a pancake mix. Mix it together and bake it for 30 minutes. Top it with real whipped topping and enjoy!

Yields: 8" Square Baking Dish

Serves: 9 pieces

Ingredients:

  • 3 cups Berries - Sliced Strawberries, Blackberries, Blueberries
  • 3 tablespoons confectioners' sugar
  • 2 cups pancake mix
  • 1 cup whole milk
  • 2 large eggs
  • whipped cream

Directions:

  • Heat oven to 375° F.
  • Butter an 8-inch square baking dish.
  • Add the berries and 1 1/2 tablespoons of the sugar to the dish and toss.
  • In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain. Pour the batter over the berries. Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven. Let cool for 5 minutes.
  • Sprinkle with the remaining sugar and serve with a dollop of whipped cream.

Recipe: Strawberry Freezer Jam

Ingredients:

  • 2 cups crushed fresh strawberries
  • 4 cups sugar
  • 1 (1.75 ounce) package dry pectin
  • 3/4 cup water

Directions:

  • Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan.
  • Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
  • Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Recipe: Oatmeal Apple Cookies

Ingredients:

  • 3/4 cup shortening
  • 1 1/4 cups firmly packed brown sugar
  • 1 large eggs
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla
  • 1 cup flour
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 3 cups quick oats ( not instant or old fashioned)
  • 1 cup peeled diced apples
  • 3/4 cup raisins (optional)
  • 3/4 cup coarsely chopped walnuts (optional)

Directions:

  • Preheat oven to 375° and grease cookie sheet.
  • Combine shortening, sugar, egg, milk and vanilla in large bowl.
  • Beat at medium speed until well blended.
  • Combine flour, cinnamon, salt, soda and nutmeg in a small bowl and mix into creamed mixture at low speed until just blended.
  • Stir in oats, apples, raisins and nuts.
  • Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.
  • Bake for 13 minutes or until just set.
  • Cool for a minute or 2 on cookie sheets and then remove to a wire rack to cool completely.
  • Bake 30 to 35 minutes or until apples are tender. Serve warm.

Recipe: Grilled Peaches with Vanilla Ice Cream

Ingredients:

  • 2 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • 4 fresh peaches
  • grapeseed oil (or vegetable oil)
  • vanilla ice cream

Directions:

  • In a small bowl, combine brown sugar and cinnamon.
  • Cut peaches along the seam all the way around and twist halves off the pit.
  • Brush cut sides with grapeseed oil or vegetable oil.
  • Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes.
  • Brush tops with oil, turn over, and move to indirect heat.
  • Sprinkle cut sides with cinnamon sugar.
  • Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes.
  • Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).

Recipe: Fruit Salad with Honey Yogurt

Fresh Fruits Salads are so refreshing to eat in the middle of summer. Top it with honey vanilla yogurt and you have quite the treat!

Yields: 6 cups

Serves: 4 to 6 Servings

Ingredients:

  • 6 cups of fruit - watermelon cubed, blueberries, grapes, apple or pear pieces, bananas
  • 2 cups yogurt
  • 2 T. Honey
  • 1/2 t. vanilla extract

Directions:

  • Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
  • Combine the orange juice and banana slices in a separate bowl.
  • Add the berries and grapes and gently mix the fruit mixture together.
  • Spoon the fruit into serving bowls and top with the yogurt.