I found this recipe on the back of the Zulka brown sugar bag. The cake looked great on the package, I happened to have apples in the refrigerator, and I wanted to try something new.
The instructions on how to make the cake on the bag make no sense, therefore, I changed it to the traditional method of creaming the butter and then creaming the butter and sugar together. Okay, so you don’t know what creaming is? It’s very simple. Put room temperature butter into a large bowl, and then beat it with an electric beater until it is nice and smooth. If you don’t have room temperature butter, you can cut the butter up into small pieces and then cream it. The best way to beat is with a stand mixer, but a hand mixer will do just fine. Don’t try this with a whisk, it’s too difficult.
This is a very moist cake, and may take quite a while to bake. The original instructions said 40-55 minutes, mine was in over 80 minutes, your mileage may vary.
It rained today, and it’s a bit chilly, the night before Halloween. Social media is talking about killer clowns coming out in my city, so I’m double locking the doors, just to be on the safe side. It’s a perfect night for apple pie.
Someone gave me a can of apple pie filling, and a package of frozen puff pastry. When I received the gift, I put both away, thinking I would use them for other things. But, today, I realized I could put them together and make a wonderful pie. There is no need for a pie pan, just a sheet pan, and some parchment paper to keep the pastry from sticking. Of course, you could use other fillings, cherry or blueberry would be great.
Don’t you just love Facebook? This morning, someone posted something about eating chocolate cake for breakfast, and I had to remember making Chocolate Cake with Mocha Frosting, and promising my friend that I would make cake today.
Low and behold, when I went to my refrigerator, I found no milk, and didn’t feel like going out to get any. However, I had a large container of plain, yummy yogurt, and I knew that it would make a really rich cake.
Just a warning, make sure you use Baker’s Joy or some other means of getting your Bundt pan completely greased. This cake likes to stick, and when I make it in a regular cake pan, I always use parchment paper. Alas, you can’t use parchment paper in a Bundt pan, so just make sure you really spray the pan well with the Baker’s Joy.
So I figured out the best bread to use for making Apple Brown Betty is Armenian Raisin Bread. They are small puffy breads about the size of a grapefruit, filled with yummy raisins that I think the bakeries maybe soak in cardamom.
A few days ago, my friend told me she had some bread that she was unfamiliar with, and did I want it. I was amazed to see that it was Armenian Raisin Bread, and I thanked her and promptly put it on top of the refrigerator to enjoy the next day. Well, the next day turned into a few days, and by the time I got to them, they were getting a little hard. But, that’s perfect because then they would absorb whatever liquid I used. Continue reading →
So, a few months ago, I wanted a piece of coffee cake, specifically the coffee cake at Porto’s in Glendale. Instead, I got out my wonderful American Woman’s Cookbook, copyright 1942, and had a look in there. I found a recipe that looked good but didn’t have the ingredients. By the time I got the ingredients, I had forgotten about the cake, and just put them in the cupboard. Today, I remembered they were there, and decided to make the cake.
I was surprised at how easy it was to make, but what really blew me away was how it was almost exactly the same cake as Porto’s in Glendale! Porto’s cake is larger, but that just means increasing the ingredients if I want one that large, but since we have a small family, this works out perfectly. Continue reading →
What!?! Katherine Hepburn? Yup, if you look around on the Internet, you will truly find this recipe attributed to Katherine Hepburn. No wonder Spencer Tracy loved her so much! Whether this is really true, like anything on the Internet, is open to debate, however, the lusciousness of these brownies in indisputable.