Irish Apple Cake for St. Paddy's Day!

 

The sweet juicy apples nestled in the 

delicious cake 

made a big hit here!

 

 

That awesome crumbly struesel topping makes the cake a glorious treat to enjoy with a "cuppa" to soothe your nerves any time!

Old-Fashioned Apple Pie for Thanksgiving

You’ve heard that phrase, “As American as apple pie.”   Well, come to find out ~ that’s not actually true.  

The most iconic pie of America’s culture is not American at all.  Apples were, in fact, brought to America in the 17th century by Europeans.  

Harvest Apple Salad

I've always liked Waldorf salad, and then I came across this recipe.  Fresh chopped apples, dried cherries, cubes of cheddar cheese, and a sprinkling of nuts, all folded in a tangy sour cream sauce.  

This recipe is adapted from a Chicago Tribune recipe of long ago.  The tartness of Granny Smith apples mingling with the sweet crisp taste of Honeycrisp apples is a flavorful combination or, use your favorite apple.  Substitute dried cranberries or raisins for cherries, if you like. And add coarsely chopped pecans or walnut in place of the nut topping.  The possibilities go on and on...

Impossibly Easy French Apple Dessert Squares

Apples and cinnamon, oh my! 

This is a really close cousin to Dutch apple pie, actually maybe more like a crisp, and  there’s no crust to roll out!  French apple dessert has a buttery crust, and is packed with apples, cinnamon and nutmeg.  

Apple and Pecan Stuffed Sweet Dumpling Squash plus a Supermoon Stargazer Alert!

The filling is the highlight here, as is the case in most stuffed dishes!

This scalloped smooth-textured tiny squash is about the size of a softball, and has cream-colored skin with green specks and stripes ~ resembling a mini-pumpkin with its top pushed in.

It’s a mild-tasting sweet squash with tender orange meat that is great for stuffing and baking.

This is easy to prepare:  a mixture of fresh apples, dried cherries, chopped pecans, butter and spices, to stuff the sweet squash and bake until the squash is tender.

Stuffing

Oven-ready

There’s little better on the supper table on a cool fall night or…

At the Thanksgiving table!


Apple and Pecan Stuffed Sweet Dumpling Squash
Printable recipe

Ingredients: 

2 sweet dumpling squash
½ cup apples, diced small
¼ cup chopped pecans
¼ cup dried cherries, diced
1 tablespoon crystallized ginger, diced
1 tablespoon brown sugar
3 tablespoons butter, melted
Salt and pepper, to taste
½ teaspoon cinnamon
¼ teaspoon nutmeg

Method:

Preheat oven to 350°.
Cut each squash in half and scoop out seeds.
In a medium bowl, add apples, cherries, brown sugar, melted butter, salt, pepper, and spices.
Fill the squash cavities with equal amounts of apple mixture.
Place squash on a baking sheet and lightly cover with aluminum foil.
Bake for 40 minutes, remove foil and bake for another 20 minutes, until squash is fork tender.


Enjoy!



On another note...

Stargazer alert:  Gear up for tonight's extra-bright Supermoon!

The rare occurrence will make the full moon appear bigger and brighter in the sky, and this event will be the biggest supermoon in 68 years. Supermoons occur about once every 13 months, at the point when the moon is closest to the Earth in its orbit, and they can appear to be as much as 14% larger and 30% brighter than an average full moon, according to NASA.

At its closest point today, the moon will be about 221,524 miles from Earth — about 30,000 miles closer than is typical. The moon hasn’t been this close since 1948, and it won’t be this near again until Nov. 25, 2034.

And you don't even have to be a stargazer or need a telescope ~ just look up!

Supermoon over Chicago River by Dancin Artworks

Weather permitting, it's a sky-show the whole planet can observe and enjoy! 

Irish Apple Cake for St. Paddy’s Day

We all turn a little bit Irish on St. Paddy’s Day, and it’s fun and tasty when our food can follow suit!

Apple cakes like this one are the traditional sweet in Ireland.  In the old days, it would’ve been baked in a "bastible," a black iron kettle by an open fire.

 

Bastible hanging over a fire on a crane

I happened upon this recipe, created by Margaret Johnson ~ who is perhaps the most prolific Irish-American writer of topics regarding Irish food and drink ~ and knew I had to try it.  This version is slightly adapted, using more cinnamon and less sugar, and pecans swapped for walnuts, with Honeycrisp apples substituting for Granny Smith. 

Maybe you’d like this moist cake served straight from the oven, with a dollop of whipped cream, but I think it’s perfect for breakfast the next morning!

Irish Apple Cake
Adapted

Ingredients:

½ stick butter

¾ cup sugar
1 egg, beaten
4 Honeycrisp apples, cored, peeled and diced (2 cups)
¼ cup chopped pecans
1 teaspoon vanilla
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup all-purpose flour

Method:

Preheat oven to 350 degrees.

Generously grease an 8-inch square cake pan.
In a large bow, cream butter and sugar until light and fluffy.
Add the egg, apples, nuts and vanilla, and stir well.
Sift dry ingredients together and add to apple mixture, combing well.
Pour batter into the prepared pan, spreading evenly.
Bake until cake is lightly browned and a toothpick inserted into the center comes out clean, about 45-50 minutes.
Let cake cool in the pan for 5 minutes, then unmold and serve hot or cold with vanilla ice cream or whipped cream.
Serves 10 to 12

ENJOY!

Baked Pork Chops w/Apples and Cabbage

This dish is delicious with the sweetness of apples harmonizing with the cabbage and pork; absorbing all the good flavors.

It can be a one-pot meal if that’s what you like, or after browning the chops, assemble all in a baking dish.

I prepared the pork and accompaniments in an ovenproof paella pan; cast iron would be fine too.  To avoid drying out, it may be necessary to add more stock during baking.  However, do not add too much; or, excluding the pork, all will turn to mush.

It’s a good dinner for this time of year, and I will be adding a little caraway seed the next time!

Oh, mashed potatoes on the side would be a wonderful thing!

Baked Pork Chops w/Apples and Cabbage

Ingredients: 

1 tablespoon butter
3-4 boneless loin pork chops
1/3 cup unsalted chicken stock
3 tablespoons cooking sherry
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon seasoned pepper
1 medium onion, sliced
1 small head cabbage, large chop
2 large Honeycrisp apples, cored and sliced

Method:

Preheat oven to 350 degrees.

Heat a large oven-proof skillet over medium-high heat, add butter, swirling until it melts.
Add pork chops to pan and cook for 3 minutes per side, until browned.

Remove from pan and set aside.

In skillet, stir together next 5 ingredients, through pepper.
Add onion, cabbage and apples, combining well.
Return chops to skillet, cover and transfer to oven.
Roast for about 1 hour, until apples and cabbage are tender and pork has reached desired doneness.
Add more liquid, if needed, as it bakes.

ENJOY!

Skillet Pork Chops with Roasted Apples

Here’s a hearty dish with the meat and side all-in-one!  Well, actually, you would've been able to see it plated, if only I had remembered to take a photo, instead of eat it!!!

Seared and sauced!

 

All it takes is a quick sear for the chops; just be sure to brown them well, then follow up with oven roasting, rendering them juicy and tender.

Finish by topping the pork chops with sweet savory apples and a creamy sauce including mustard, and the “secret” ingredient ~ a splash of bourbon ~ for one of the best possible tastes. 

Oven ready

Pork and apples go together like “rock and roll.”  If that’s a new combo for you, you must try this ~ it’s a homey dish that I bet you’ll love as much as we do!

Ring the dinner bell!

Skillet Pork Chops with Roasted Apples

Ingredients:

4 bone-in pork chops

½ teaspoon salt

½ teaspoon seasoned pepper

2 tablespoons canola oil

1/3 cup vegetable broth

1 cup evaporated low-fat milk

3 tablespoons Dijon mustard

2 tablespoons bourbon

3 Honeycrisp apples, cut into large wedges

Method:

Preheat oven to 375 degrees.

In an oven-safe skillet, heat oil over medium heat.

Sear pork chops on both sides until well browned.

Remove from skillet.

Add broth to skillet and loosen browned bits from bottom of skillet.

Whisk together milk and mustard.

Add to skillet and cook, stirring constantly, 1-2 minutes until bubbly.

Remove skillet from heat and stir in bourbon.

Add pork chops, turning to coat and top with the apples.

Bake for 30-35 minutes, covered, depending upon thickness of pork chops, and until apples are tender, uncovering for the last 5 minutes.

Let stand in skillet 5 minutes before serving. 

ENJOY!

ENOUGH ALREADY!!!  It is snowing yet again, "they're" predicting anywhere from 6 to 10 inches of the stuff before it ends late afternoon.  That will make a total of 70" so far.  Yikes!!!

Honeycrisp Apple Bread, a Truly Delicious Quick Bread

This is truly about the best quick bread I have ever made, and I’ve made a lot of them over the years.  It was a huge hit for all of us!

I’m not sure what exactly makes it is such a delicious bread:  I always swore by Granny Smith apples for baking, and usually included brown sugar and oil in the baked goods.  This recipe contains Honeycrisp apples, white granulated sugar and butter; which is creamed with the sugar.  So ~ I’m not sure whether just one of these items makes the difference, or if it’s the process of creaming, or if it is all things combined.

Honeycrisp apples were developed in Minnesota and started appearing in the markets in the early 1990’s. They are just as the name implies ~ crisp and sweet, but with a little tartness too, plus a pretty color.  It has been my favorite eating apple from the first bite, many years ago, and from now on, I will be using Honeycrisp apples for baking too!

Honeycrisp Apple Bread

Ingredients:

1 cup butter, at room temperature

2 cups sugar

4 eggs

4 cups flour

1 teaspoon baking soda

4 teaspoons baking powder

1 teaspoon salt

3 teaspoons ground cinnamon

4 Honeycrisp apples, peeled, cored and chopped

1 cup chopped walnuts, optional

Method:

Preheat oven to 350 degrees.

Lightly grease two 8x4-inch loaf pans.

In a bowl, cream the butter and sugar until smooth and creamy.

Beat in the eggs.

In another bowl, sift together the flour, baking soda, baking powder, salt and cinnamon.

Mix into the butter mixture until moistened.

Fold in the apples.

Stir in the walnuts, if desired.

Transfer to the prepared pans.

Bake for about 1 hour in 350 degree oven, until a toothpick inserted in the center comes out clean.

Cool in the pans for 15 minutes before removing to a wire rack to cool completely.

Makes 2 loaves

Mouthwatering delicious!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Mini Pies ~ Blueberry & Apple Too

I confess, I really like kitchen gadgets and have my share of them.  Then, I read an article about the Breville Personal Pie Maker…

I eyed the Pie Maker for a long time on line, and studied the plethora of reviews, before inquiring about it at Williams Sonoma.  They were a hot little item at the time, and there was even a waiting list for them ~ kind of like years ago, when I was waiting to read a library book that was on the reserve list.  I passed on the pie maker list.

Months later, while at Williams Sonoma, I inquired about the Breville Pie Maker again, and the saleslady told me she had a stack of them in the back.  She said they wouldn’t even be displaying them as people always ask for them and they sell swiftly.  Wow!

Breville Personal Pie Maker

She brought one from the back for me, and explained how it worked, and how great it is for a variety of pies, even savory ones. She needn’t have bothered, as I was sold on it before I saw it!

The other day, I made 4 blueberry and 4 apple pies.  First of all, I heated the pie maker, and cooked the 2 fillings.  The instruction book says to fill the pies with about 1/3 cup filling each.  I think they needed more.  Too full tough, the filling spills out, and then you have a mess.

Next, I followed the advice in the booklet, and used rolled pie crust from the dairy case for the pastry base and puff pastry for the pastry top.  I simply unrolled the bottom crust on the flour-dusted countertop; rolled it out slightly, with a rolling pin, so the included pastry cutter would fit perfectly for 4 pie crusts. 

Each one was inserted into a pie mold and tamped down with the accompanying pastry press.  Scoop the filling into each one, top them with 4 cutouts of puff pastry tops, close the lid and let it do it’s thing for about 12-14 minutes, and ~ VOILA! ~ you have 4 yummy mini pies.

I experimented the first couple of times with how much filling and how long to bake.  I used almost ½ cup filling per pie, instead of the 1/3 cup suggested in the book.  The filling may be heavy enough to push the bottom crust into the maker, without using the pastry press.  Canned filling may be used also.  The pie maker crimped the edges of the dough well when baking.   

The pies start baking the second the bottom crust is inserted, so it requires quick work.  The top crust seemed to bake/brown faster than the bottom so I left the lid open the last minute before removing them.  The longer the pie maker heated, the better it was, by the second set of pies.

Bakes 4 mini pies

Cut-outs for pastry bottom

Dough ready for filling

Apple filling

Ready to bake

Voila!  Second batch baked longer

I think it’s a great gadget. At holiday time, I will be baking many in a wider variety, since we all have our personal favorite ~ pumpkin, pecan, apple, mince and cherry.  But first, I want to bake chicken/veggie pies or quiche from a recipe in the instruction book!

Mom was the “pie queen” and wouldn’t have dreamed of using a store bought crust.  Unfortunately, I have never mastered the art of pie making, like my mom, even after standing by her side, following step by step.  This is the #1 reason why this is a great gadget for me!

Blueberry Filling

Ingredients:

2 cups fresh blueberries, rinsed and dried

¼ cup sugar

¼ cup water

1 teaspoon lemon zest

1½ tablespoons corn starch

1 tablespoon butter

1 teaspoon vanilla

Method:

In a medium saucepan, combine blueberries, sugar, water and lemon zest and corn starch.

Stir to combine and cook until thickened, without crushing berries.

Remove from heat and stir in butter and vanilla.

Allow to cool before assembling pies.

Filling for 4 mini pies

Apple Filling

Ingredients:

4 large apples, peeled, cored and sliced

4 tablespoons butter

¼ cup light brown sugar, packed

2 teaspoons corn starch

½ teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 teaspoon vanilla

Method:

In a saucepan over low heat, melt the butter.

Add apples and cook until almost tender, about 10 minutes.

Add remaining ingredients, except vanilla.

Reduce heat to low.

Stir frequently until sugar is dissolved and apples are well glazed.

Remove from heat.

Stir in vanilla.

Allow to cool before assembling pies.

Filling for 4 mini pies

The Breville pie maker is a wonderful thing and if you like gadgets too and mini pies, you will love this!

Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking.  She has unique tips on Tuesdays and yummy recipes every Friday!

Disclaimer:  I have no affiliation with the maker of the product.  This post is just my personal opinion.

Country Club Chicken is a Hit Here!

I seldom cook with canned soup these days, but it definitely has its place in this tasty dish!

This recipe with BACON caught my eye over at Cathy’s great blog, Wives with Knives.  Evidently, the recipe has been making Pinterest and blog rounds lately, and since Kathy said it was delicious ~ it will be making repeat performances at her house; I had to give it a try. 

It’s comfort food all the way.  A creamy sauce of bacon, mushrooms, white wine, cheese, apple and onions, smothering juicy chicken, in a large bowl filled with plenty of spaghetti ~ what’s not to like about this?

I am happy to say, this is absolutely scrummy and more than worthy of the effort to cook it.  I would not hesitate to serve it to company.  Country Club Chicken will be making repeat performances here also!  I hope you try it! 

Country Club Chicken

Ingredients:

1 pound spaghetti
4 chicken breasts
1 large onion, diced
7 oz mushrooms, sliced
1 can cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine or chicken broth
2/3 cup sharp cheddar
1 apple (I used Granny Smith), peeled and diced
Pepper and salt, if desired

Method:

Cook bacon in skillet until crisp; set aside and crumble. Do not drain pan.
Season chicken with salt and pepper and brown on each side in same skillet you cooked the bacon in; place in casserole dish.

Cook the onion for 3 minutes. 

Add mushrooms and cook for an additional 3 minutes. 

Add the chopped apple and cook for another 3 minutes. 

Pour in the white wine and deglaze the pan.

Add the mushroom soup, bacon and grated cheese; mix well.

Season with pepper and salt, if desired.

Pour sauce over chicken and bake at 350 for 30 minutes.

While chicken is baking, cook spaghetti according to package directions.

Place spaghetti in a large bowl.

Top with chicken and pour the sauce over all and serve.

It’s delicious and just as good leftover, if you are lucky enough to have any left!  And, it’s equally delicious served over mashed potatoes or rice!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!