Fresh Apple Cake

This recipe I found at My Kitchen to Yours had me at cake for breakfast - what could be better than that. 

 Ingredients:

Cake:

• 3 cups apple - diced
• 2 tablespoons sugar
• 2 teaspoons cinnamon
• 3 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil
• 2 1/2 tsp. vanilla
• 4 eggs
• Non-stick coating spray
  

 Glaze:

• 1 can vanilla frosting
• 2 tsp cinnamon
• 4 TBSP milk
  

 Preheat oven to 350 degrees.

The original recipe called for peeling and dicing the apples, I chose not to peel mine.  I used an apple corer then diced into small bite sized pieces.  I ended up using 4 medium apples to get 3 cups.














Add the 2 TBSP of sugar to the diced apples.

Add 2 tsp. of cinnamon

Toss the apples, sugar and cinnamon together until well coated.

 

In a separate large mixing bowl measure out 3 cups of flour.

Add 3 tsp. baking powder to the flour.

Add 1/2 tsp salt to flour and baking powder.

In a separate mixing bowl, add 1 cup sugar.

Add 1/2 cup brown sugar to the white sugar.

 Slowly add the 1 cup of oil (I used canola oil) and mix together until completely blended. 

 

Add the vanilla to the mixture

 Add the eggs, one at a time, blending throughly.

Add the 2 1/2 tsp. of vanilla to the sugar and eggs.

Add the sugar mixture to the flour mixture slowly and mix together until completely blended.

Add the apple mixture to the flour and sugar mixture and mix together until well mixed.

 The original recipe called for using a bundt pan.  I don't have one so I used a flan pan and a baking dish.  Coat the pans with a non-stick cooking spray.

Pour the batter into the pans.

As I used two smaller pans instead of a bundt pan, I only baked the cakes for 25 minutes.  For a bundt pan the recipe indicates 55 minutes.  Bake until the cake springs up in the center when touched, or use a toothpick and it is done when the pick comes out clean.

To make the glaze, mix the frosting, cinnamon and milk in a bowl and drizzle over the top of the cake(s).

Monte Cristo Sandwich

Fabulous sandwich for a brunch! I had never heard of this sandwich until I saw a friend a work eating one and she told me how she made it. I made ours savory with mustard and mayo, but it you prefer sweet you can skip that and drizzle with syrup, jelly or jam. Items use:

• 12 slices bread (best if it is starting to go stale)
• 1 12 oz. pkg of ham
• 6 slices swiss cheese
• 3 eggs
• 1 cup milk
• 1/2 tsp cinnamon
• Spray oil
• Mustard (optional)
• Mayo or Miracle Whip (optional)
• Large frying pan
• Baking or cookie sheet
• Spatula

Put pan on stove and turn on to medium high heat and spray bottom and sides with spray oil. Mix eggs, milk and cinnamon in a bowl. Beat until well mixed Dip bread in egg mixture on both side and then place in pan to toast for a few minutes. Check to see if toasted and when toasted flip and toast on the other side. Continue until all slices are toasted. Once both sides are toasted, place on baking or cookie sheet and spread and alternate spreading one piece with mustard and the other with mayo.

Alternate putting a slice of Swiss Cheese on one side and 5-6 slices of ham on the other side of the toast. Preheat an oven to 300 degrees.

Put sandwiches together and place in the oven for 5 minutes or until the cheese is melted. Put on plate then serve.

Sugar and Spice Bath Salts

In search of feeling day spa on the cheap, I went in search of DIY bath salts and ran across the following recipe:

http://www.allfreecrafts.com/bath-and-body/spice-bath-salts.shtml

Items used:

• 1 cup Epsom Salt
• 1 cup Kosher Salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 2 tbsp brown sugar
• 16 oz or more jar (I used an old salsa jar)
• Large bowl
• Spoon

Put ingredients in a bowl

Mix together throughly and spoon into jar.

It results in a wonderful, spicy scent.

The above original link has a label that you can print off and glue to the jar or you could dress up the jar with a ribbon . I used a glass jar because that is what I had on hand, but it would probably be best to use a plastic jar if you have one available (an old Parmesan Cheese container would be perfect!)

Cinnamon Banana Nut Muffins and Midget Bread

It is still chilly here so to warm up the place a bit and to try to make a bakery type treat without the bakery type price, I made Cinnamon Banana Nut Muffins and Midget Bread (what I call Midget bread is whatever batter you have left over from making muffins that is not enough to make a full loaf).

To save time I used a box mix and added spices and nuts.

Preheat oven to 375 degrees

Pour all of the following into a bowl to mix:

1 box Banana Bread Mix (I used Betty Crocker 13.9 oz box - on sale for $1.39) 2 Eggs 3 tbsp Vegetable or Corn Oil 3/4 Water

1/2 cup nuts (I used hazelnuts)

1/2 tsp Cinnamon

1/4 tsp nutmeg Mix together for approximately 50 strokes Pour into baking cups and and pre-greased baking pan (I used PAM spray)

Bake for 25-30 minutes, then put on a plate to cool for a few minutes before serving. Total time: 35-40 minutes, including baking

Approx total cost for 6 muffins & midget bread: $2.00

CINNAMON VANILLA SYRUP

This was inspired by Craig Clark's posting on making Simple Vanilla Syrup at Craftzine and it will be a great alternative to overpriced coffee additives (although mine did not turn out thick enough to be pancake syrup as I had hoped - I need to buy a candy thermometer to be sure I get the right temperature).

http://blog.craftzine.com/archive/2009/03/quick_craft_vanilla_simple_syr.html

The original poster noted if you make more than the above, be sure to use a candy thermometer and boil to exactly 230º.

I used the basic recipe, but added cinnamon hearts (they were on clearance for 94 cents a pound a Meijer):

• ½ cups granulated sugar
• 2 cups water
• ¾ tsp. vanilla
• 1 TBSP of Cinnamon Hearts or Red Hots

You combine cinnamon hearts and sugar

You then slowly add the water and bring to a full boil.

You then reduce the heat and simmer for about 5-6 mins.

Remove from heat and add the vanilla

Cool and pour into a container.

The original poster noted if you make more than the above, be sure to use a candy thermometer and boil to exactly 230º.

Also, a bottle with a smaller opening is recommended and not a wide mouth jar as the sugar will build up on the grooves and make it hard to seal and he even recommends using bottles with corks. Be sure the jar is sterilized before putting the syrup in it. I am storing mine in the fridge.

For packaging for a gift instead of using right away, see the original poster's link above.