Aunt Marry’s Apple Dumplings




Aunt Mary's Apple Dumplings

Aunt Mary’s Apple Dumplings 

Everyone says Aunt Mary’s Apple Dumplings are the best. I would have to agree but I have a confession to make, I don’t really like apples. Or any fruit for that matter. No, I am the girl who peels off the delicious warm outer layer of the apple dumpling and devours it with a nice big scoop of vanilla ice cream. Some lucky soul next to me will get the “guts” or as you would probably call it, the apple, of my dumpling. If this were a perfect world I’d sit next to someone who didn’t like the warm flaky crust that has been drenched with a sticky butter and brown sugar sauce. They could have my apple and I could have  another serving of that warm flaky crust with sticky sauce. But this world is far from perfect and until then I will just have to deal…

In order for your apple dumpling making experience to be more enjoyable there are two things you are going to need.




  1. You are going to want a good apple corer. I didn’t have one and tried coring the apples with a knife and it was a mess, I don’t recommend doing it this way. Not to mention this was very dangerous, I cut myself twice while doing it this way. so learn from my mistake and buy an apple corer. I would actually recommend buying an all in one apple corer & peelers but I will leave a link to both.

Apple Corer & Peeler                                                    Apple Corer Only

                                                          

2. You are going to need some good baking apples. If you use a different type of apple they will not bake properly. Personally, I like using granny smith apples. They seem to bake very nice and everyone loves them.

Aunt Mary's Apple Dumplings - 2

 

Strawberry Crunch Pound Cake

Strawberry Pound Cake

I know I have been making a lot of cakes lately but this strawberry pound cake really takes the cake (pun intended). Due to the upcoming Easter holiday, my sister has come home from New York for the week. I am beyond thrilled! Because when my sister comes home it’s a free for all.. a free to stuff your face with all the food you want with no judgements and no talk of diets kinda all. So far we have been to the long horn for steaks and, of course, she had to one up me and get a steak AND lobster meal. Then the very next day we decided we needed to make a trip to Buffalo wild wings for a sandwich the size of our hands! And as if that meal wasn’t enough, we then decided we needed a slice of pie.. oh, and a coffee from Starbucks. I mean you can’t have pie without coffee, can you? Today she picked my son and I up for lunch at one of our favorite dinners, we did get a salad.. but I am not going to tell you everything else we got =p I am afraid that, unlike my sister, you will judge me. I mean I would probably judge me if I were you too, that’s a lot of food! But it doesn’t happen often, only a few times a year, so we take full advantage. And I am always sad to see her go. But I don’t want to think about that right now. Right now I want to focus on this lovely cake we will be indulging in for the next day or two, three if we’re lucky!

This Strawberry Crunch Cake reminds me of a strawberry scooter crunch.  It is so good! It is a moist strawberry pound cake with a cream cheese frosting and then is topped with “crunch” that is made from vanilla pudding and strawberry jello. This is the perfect summertime cake, your guests will love it!

This recipe was adapted from one of the recipes I inherited from my Nana.

Nana’s Chocolate Pound Cake

chocolate bundt cake

December was a difficult month for me to say the least. I lost a grandparent to cancer, which I talked about in my previous blog post, Orange Chiffon cake from 1948, but I also lost a job. I only had the job for a few months. I started out as part time and somehow ended up assistant manager… whoa! Although I liked the job, it wasn’t where my heart was. My heart belongs here, at home, with my baby boy ( he is now 4 =) ) and my blog. So when things started to get rough at work I saw it as a way out and took it.

It’s funny how sometimes God puts you in a situation to teach you more about yourself, isn’t it? Although I quit my job and was feeling guilty and worthless, I learned 3 very important things about myself:

#1 People are going to let you down sometimes – People are going to hurt you, it’s part of life. Sometimes people choose to hurt you on purpose and sometimes it’s just an accident. In the end, we are all people, we all make mistakes, and we all have our own struggles. So I’m slowly learning that I need to forgive and forget, let go and let God.

#2 Stick up for yourself, you’re worth it! –  I have learned that I need to stick up for myself, I’m worth it. This is something that I have struggled with my entire life. I feel like God has big plans for me and learning to stick up for myself is a must for the next door to open. I will tell you this much if that job was a test from God, to see if I would stick up for myself, I failed. I got a big F for failure on that one. But the good news is that we serve a God of second chances, a forgiving God. So I guess if God can forgive me then I need to forgive myself  and make sure I am prepared to pass the next text.

#3 Do what makes YOU happy – After losing my job, I had a long talk with my mom about everything. I told her how I felt like a failure and that my blog was not near as good as other ones I have seen. She said to me ” Emily, do you like to blog?” I said “Yes! I love it!” “so do it!” she said. Then she said to me ” Do what makes you happy! You don’t have to be good at it as long as it makes YOU happy. You will become good over time.” That kinda stuck with me. And it is so true. I have seen a huge improvement in my blog from when I first started till now. So I guess that means I am slowly starting to get good at it?? 😉

well, you know what they say. You live, you learn, and you eat cake… lots of cake. So enough with the life lessons and lets get to this cake recipe. This is another recipe of Nana’s. Last week was Orange Chiffon Cake from 1948 and this week is Chocolate Pound cake. This was one of my Nana’s specialties and also my sister and I’s favorite.

Chocolate Pound Cake

3 sticks butter (softened)

3 cups of sugar

3 Cups of Flour ( sifted)

5 heaping Tablespoons of cocoa (sifted twice)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 Cup Milk

2 teaspoons vanilla

5 eggs

10X sugar to dust cake with ( optional)

Pre-heat oven to 325 degrees In a mixing bowl

In a mixing bowl, add sifted flour and cocoa, baking powder, and salt. Whisk together and set aside. Using a stand mixer, cream together butter and sugar. While stand mixer is still running add one egg at a time. Once eggs are mixed in slowly add mixing bowl of dry ingredients alternately with milk; add vanilla. Bake in a greased and lined bundt cake pan or angel food cake pan at 325 for 1 hour and 15 minutes. When cake is finished baking it will look slightly moist on the top, like it should continue baking for another 5-10 minutes, you want it to look like this. Allow cake to cool. Go around the edges of the cake with a butter knife and turn cake out on a plate, top side up if using an angel food cake pan. Dust cake with 10X sugar

* Instead of lining the pan you could grease the pan and dust it with cocoa, that’s how I did it.


Orange Chiffon Cake ~ Recipe from 1948

orange chiffon final

Orange Chiffon Cake ~ Recipe from 1948

I lost my Nana 3 weeks ago. After a 4 year battle with cancer, cancer finally won. When you know where you are going, death doesn’t have to be a sad or scary thing but rather a celebration. I use the word celebration because I know my Nana is no longer suffering. In fact, I bet she is up in heaven horseback riding this very moment… she loved horses. Cancer may have taken her flesh  but it couldn’t take her soul. No. that belonged to Jesus. I fully believe that she took her last breath here on earth and her very next breath in heaven, in the presence of our Saviour.

My Pap has been going through some of Nana’s things and came across her cookbooks that she had gathered over the years. Along with the cookbooks came a manilla envelope filled with old, old, hand written recipes. He passed them all to me. I am so honored. So I will be cooking my way through them, one by one, for the next year and sharing them with you all.

The first recipe that really caught my eye was a recipe for orange chiffon cake. The index card that it was written on is so old and discoloured that I couldn’t help but to make this recipe first. Oh, and did I mention the date on the card? 1948!! It’s funny how a little slip of paper can have such huge history behind it. My sweet Aunt Kat (Nana’s sister) told me that this cake was a recipe that my great, great, grandma used to make. Aunt Kat also told me that Gladys ( My great, great grandma) made this cake for the actor Cliff Robertson and he ate 5 pieces!! I wasn’t sure who cliff Roberston was so I had to look him up, but I was sure that it wouldn’t be difficult to eat 5 pieces of this cake. It is seriously amazing! It is kind of a cross between an angel food cake and a bundt cake. It has a vibrant orange flavor and a light and fluffy texture. And to ice the cake, a thick glaze that is entangled with orange zest.

Orange Chiffon Final

I made this cake a few times already. I am going to explain to you what I have found to be the easiest way to make it. The first thing I did was split the ingredient list into 3 groups, they are as follows: Dry ingredients, wet ingredients, and egg whites.

1.) First I took the dry ingredient group and mixed them together in a bowl.

Group 1: Dry Ingredients 

2 1/4 Cup flour

1 1/2 Cup sugar

3 teaspoons baking powder

1 teaspoon salt

2.) Next, in a separate bowl, I added all the wet ingredients

Group 2: Wet Ingredients 

3 oranges ( zest and juice all 3. Make sure there are no seeds in the juice!)

1/2 Cup oil

7 egg yolks ( put the whites in a separate bowl, you will be using them)

3/4 cup of water or juice ( Now, let me explain this to you. What you want to do first is zest all 3 oranges and set the zest aside. Next juice the oranges. If you can get 3/4 of a cup from the oranges that’s great, use it! But if not and you fall just under 3/4 cup of juice then fill your measuring cup the rest of the way up with water. That’s how I usually have to do it.)

2 teaspoons vanilla

Now combine the wet and dry ingredients. Mix well with a whisk.

3.) In a third bowl ( I use my kitchen aid mixer) add the egg whites 

Group 3: egg whites 

7 egg whites

1/2 teaspoon cream of tarter

Beat egg whites and cream of tarter on high for 4 minutes, until stiff and fluffy.

gently fold in the zest from all three oranges, which is about 2 teaspoons of zest.

Gently fold the egg white mixture in with the batter.

How to bake it:

Pour into a greased angel food cake pan or chiffon pan. Take the middle oven rack out, and place the other oven rack 2 up from the bottom. Preheat oven to 325 degrees and bake for 55 minutes. Let cool for 10-15 minutes. Gently take a knife around the cake, then turn out onto a tea cloth. Let cake finish cooling. Once the cake is completely cool, ice the cake.


Spiced Zucchini Bread


spiced Zucchini bread

My mom has made this spiced zucchini bread for years. We know that this recipe came from a neighbor who found it in an old church cookbook. Other than that we really have no idea who’s recipe this is. Regardless who came up with the recipe it is delicious and deserves some attention.

* Please note this recipe makes 2 loaf pans of Zucchini Bread

Spiced Zucchini Bread

Ingredients:

3 Cups Flour

2 Cups sugar

2 tsp. Baking Soda

1 tsp. cloves

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. salt

1/2 tsp. Baking powder

2/3 Cup oil

3 eggs

2 Cups Zucchini (shredded, DO NOT DRAIN)

* 2 WELL greased loaf pans are needed

Directions:

Preheat oven to 350 degrees

In a  large mixing bowl add all the above ingredients. Use a hand mixer to blend all the ingredients together. If the zucchini gets tangled around the beaters, you may have to turn them off and untangle it. Once everything is well mixed, evenly pour the batter between the 2 well-greased loaf pans. Bake at 350 degrees for 1 hour.

Cookie Monday ~ Old Fashioned Iced Oatmeal Cookies ~ Guest post from Prairie Gal Cookin’

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Today Ashley from Prairie Gal Cookin’ is joining us with her recipe Old Fashioned Oatmeal Cookies for cookie Monday. Ashley, we are so excited to have you; and even more excited to dive into this cookie recipe.

As Prudy always said, take it away my friend:

Before I can share this yuummy recipe with all of you, I just wanted to thank Emily for letting me be a part of her Cookie Mondays! It’s so much fun to meet new bloggers and stumble across fun recipes – Which is exactly whatis happening here on Cookie Mondays!

When Emily asked me if I would be a part of CM, I had one recipe pop into my head – These Old-Fashioned Iced Oatmeal Cookies. They are a breeze to make and the simple little icing you whip together to dip them in just pulls the whole cookie together and throws it over the top!

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Old-Fashioned Iced Oatmeal Cookies

My favorite part about these cookies is that they aren’t your normal oatmeal cookie – These are “dipped-icing” cookies, and full of flavor thanks to the cinnamon and nutmeg in them. They won’t last long in any household! (So it might be necessary to stash several away for yourself after you make them!)

Cookies:

2 cups quick cooking oats (or old-fashioned)

2 cups flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

2 t. cinnamon

1/2 t. ground nutmeg

1 cup butter, room temperature

1 cup brown sugar, packed

1/2 cup sugar

2 eggs, room temperature (or run under hot water for 30 seconds)

1 t. vanilla

Icing:

2 cups powdered sugar

3-5 T. milk

1 t. vanilla (or a little less, just depends on your preference!)
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college

1. Preheat oven to 350 degrees and line cookie sheets with waxed paper.

2. Start by pulsing the oats in a food processor several times.

3. In a large bowl, combine the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. In the bowl of a stand-mixer, beat the butter on high 30 seconds.

5. Add the sugars and beat until fluffy.6. Add in the eggs, one at a time, beating until yolk just barely disappears into batter.

7. Adding 1/3 of the flour at a time to the batter, mix well.

8. Drop the balls of cookie dough onto the lined cookie sheets and bake for 10 – 12 minutes or until bottoms are just starting to brown.

9. Cool on cookie sheet for 2 – 3 minutes and then finish cooling on a cookie rack.

10. When cookies are cooled, mix together the powdered sugar, milk, and vanilla for icing.

11. Dip the cookies into the icing (face down). Let the icing set-up and then dip them all again.

12. Let icing set-up again and store in an air-tight container.

13. Enjoy!

* Catch Ashley on facebok! – Prairie Gal Cookin
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Healthy Banana Cookies

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Banana 1

These cookies are light and fluffy, they almost remind me of a muffin in texture. This recipe is a result of having 2 old banana’s and being too lazy to find a recipe. =P

 

* In this recipe you can use peanut butter or almond butter / flour or wheat flour

Healthy Banana Cookies 

Ingredients:

2 – ripe banana’s

1/4 – Cup almond butter OR peanut butter

1/2 – Tsp. Vanilla

1 – Egg

1 – Cup whole wheat flour OR  A.P Flour

1/2 – Tsp. baking powder

1 1/2 – Tbsp. sugar substitute ( splenda, truvia, is what I normally use)

2 – Tbsp. Dark Chocolate Chips

 

Directions: 

Pre heat oven to 350 degrees

Place all ingredients in a medium size mixing bowl except dark chocolate chips. Mix well, then mix in dark chocolate chips. Drop by teaspoons full onto a cookie sheet that has been either greased or lined with parchment paper. Bake for 8-10 minutes.

 

 

Let me show you the difference between using a.p. flour & whole wheat flour

banana 3

And here is what the the finished cookie looks like when using whole wheat flour … YUMMY!

banana 2

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Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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