I really enjoy a good apple cake and thinking about it also lemon cake (no contest next to chocolate though). I tried a new recipe this weekend and it was very very yummy. I had some sour cream I wanted to use up. The sour cream helped make it so moist.
Sour Cream Apple Cake
1 c. butter/margarine, softened
2 1/4 c. sugar
2 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. sour cream
1 tsp. vanilla
3 c. coarsely chopped peeled apples
1/4 c. brown sugar, packed
1/2 tsp. cinnamon
1 c. chopped nuts
Mix together the butter/margarine and 2 cups of the sugar until light and fluffy and then add the eggs one by one. In another bowl combine the flour, salt, baking soda, baking powder. Next beat the flour mixture into the butter mixture alternating with the sour cream. In another bowl toss together the 1/4 cup sugar to the chopped apples and hand mix that into the cake batter.
Combine in another bowl the brown sugar, nuts and cinnamon. Scoop 1/2 the batter into the greased cake pan, then add the brown sugar mixture to that and follow with the second 1/2 of the batter. Bake for about 70 minutes until toothpick comes out clean.
IMMEDIATELY when cake is done turn it over on a plate to cool. Now I didn’t read that part and left it to sit for about 20 minutes before I realized what I was supposed to do. Some of the top of the cake stayed in the cake pan. I was able to remove it and “pack” it back on the top of the cake and tried to disguise the look by dusting icing sugar over it. It was an amazing tasting cake though. Next time I will really grease the pan well and perhaps flour it and then remember to IMMEDIATELY turn it over when it comes out of the oven.
Spaghetti Dinner and Movie for 2
We were supposed to have dinner guests on Saturday. Unfortunately my girlfriend’s husband has Norwalk Flu so we decided we couldn’t get together. Marc and I decided to make spaghetti for dinner..well this particular dinner he delights in mastering himself. He makes fabulous spaghetti. He rolls the perfect meatballs
(adds just a touch of ground pork to it), then he adds Italian Sausage and pork. He cooks it for a number of hours and it is soooo delicious!
We decided to rent a video again. We searched and discovered a Morgan Freeman movie called Feast of Love. The movie had been on about a minute when we looked at each other and realized we’d seen it before. After quietly watching it for another 20 minutes we looked at each other and decided we were really enjoying it the second time. In fact we weren’t even remembering it all, so we watched it through again. Its really a sweet movie. If you haven’t watched it do so. Morgan Freeman has such a calming, pleasant voice. He could adopt me too. :o)
My workplace office is really a great place with great people to spend the day with. Everyone is part of a great support team, with laughter, helpfulness and regard for each other. And I think the fuel of it is…………….food! *grinning*. Everyone loves to eat and participate. It doesn’t take any particular reason to celebrate something with food. An email requesting a response for anything else is not answered as quickly as asking what we would like to bring for our chili bakeoff, or soup day, or Mexican day, or high tea etc. We love to share recipes and discuss and admire each other’s lunches.
Today at work a colleague was heating up a stuffed red pepper she had prepared last night for dinner. It looked and smelled so good and a few minutes I had the recipe firmly in my hand. As I packed up to leave work another colleague was asking her for the recipe. This is the recipe and pictures of the Stuffed Red Peppers I made and enjoyed tonight. Very yummy.
Stuffed Red Peppers
6 red peppers
1-1/4 lb lean ground beef
2 cups chopped onions
3 cloves garlic
2/3 cup cooked rice
2-1/2 cups tomato sauce
3 tbsp. fresh chopped parsley
1/2 tsp allspice
1 tsp salt (to taste)
1 tsp pepper
1 tsp paprika
olive oil for sauting
Take the top off the peppers and chop the tops. Saute the chopped pepper tops, chopped onions and garlic in the frying pan with the olive oil for about 8 minutes until the onions are softened. Into a large bowl combine the rice and the sauteed vegetables, beef (uncooked) and spices and mix well. Add 1/2 cup of tomato sauce and mix again. Fill each red pepper with the mixture and place them into a pot. Spoon the 2 cups of tomato sauce over the peppers. Bring to a boil, cover and lower heat but allowing a low boil for about 50 or until pepper is soft. Voila. Thats all there is to it.
The prediction of a rainy weekend wasn’t so. It was beautifully sunny but a bit cool instead. Saturday, Marc and I went to the Toronto Good Food Festival. For $12.00 each we sampled all kinds of foods and drinks and watched demonstrations and came home with coupons and recipes galore. The free products/coupons exceeded the admission price. Its pretty bad to have sampled so much that at the end you can’t sample one more thing….. Fun though!
Saturday evening we rented “Anger Management” with Jack Nicholson and Adam Sandler. It is a few years old and we had never seen it. We both thought it was good, light fun. For dinner we had decided fish was in order so we chose fresh Talapia fish. We brushed the fresh fillets with a mixture of mayonnaise and lemon. Then we combined bread crumbs, salt, pepper and onion powder and sprinkled it over the fish that was in a pan sprayed with Pam. We baked it for 30 minutes. It came out so tasty and flakey. We also made twice baked potatoes (we were given 2 potatoes at the Toronto Good Food Festival). After baking them we sliced the potato lengthwise and scooped out the potato. We mashed that with sour cream, butter, milk, chopped green onions and grated cheddar cheese. We scooped it back into the skin and topped with more grated cheese and baked them again. Oh my how very tasty they were.
Do you make smoothies? We enjoy them more frequently on the weekends these days. They are so easy and so yummy and good for you too. THATs what I like.
Here are the ingredients we started out with this morning which we combined and mixed
This was the delicious end result. I just realized all the ingredients in their packaging are on the French side in my pictures. As you may know we are required to have English and French writing on our packaging.
After a leisurely morning a call from son #1, (Geoff), his wife Robyn and Madeline came with a suggestion they would stop at the store and drop over for lunch. Lipton’s Chicken Noodle soup was quickly cooking on the stove. I made a salad. They came armed with delicious breads, cold cuts and cheese. We had ice cream and fresh pineapple pieces for dessert. It was a lovely, short, unplanned visit. Those are often the sweetest.
After washing up the dishes again I drove to see Son #2, Richard for a bit. He was busy making dinner. I sat on a stool at the counter and watched as he mastered their dinner. And to think that I’d once been worried because he didn’t show any interest in cooking. I had wondered how he would ever survive when he was out on his own. Time to focus on other issues because he was clearly enjoying himself as he contemplated his next moves and bowls and knives and dinner ingredients.
The past 2 weeks at work have been very hectic for everyone. Tomorrow is the last day of exams and we’ll all feel some relief, of course in a different way that the students. I decided to bake a cake to take into work for our office. A fresh fruit cake.
It is a simple cake to make in that it only has 3 ingredients for the actual cake…well 4 if you count the 2tsp of baking powder. I round up these 3 identical glasses. The number of eggs I crack into the first glass determines the size of the cake (this one had 7)!! The other 2 ingredients are measured one into each remaining glass to the same height as the eggs are in their glass.
Once the cake has baked and cooled I slice it in the middle and moisten it with a mixture of water, rum and sugar. I arrange cut strawberries and whip cream in the middle, and strawberries, grapes, kiwi fruit and whip cream on the outside. Finally I spread almost “ready” jello over top. The cake is best when made the day before so the flavours of the moistening take effect. I made a little white chocolate “Spring” sign. I’d love to share with you.
This is what happens sooo often when I pick up this
sugar canister I received in the 70s. The top does not turn on properly most of the time. I should be getting used to either picking the cannister up more carefully or getting used to stopping to sweep up sugar from the floor.
I’m finishing this post at the top. We had a nice birthday party for Son #2. At the end of the day everything did taste good and we had laughs and I was so happy we were all together. This is a picture of me, Madeline and the birthday boy.
So it was a very busy and productive Saturday. One of those days that seems to go on and on and things get done! Wednesday is Son #1’s birthday so we’re getting together at my place tomorrow for dinner. I can’t imagine how involved this simple birthday has been today. I was up early and went shopping to Oakridges Outfitters and bought 2 really nice shirts for him. One is a button down shirt that has a neat texture and is a dressy casual look. The other is a really neat t-shirt. I may treat him to a couple of car wash coupons as well.
I hope everyone is having a Happy Easter doing traditionally what Easter means to you. Last night our family was together at my mom’s place for a lovely Easter dinner. This being the first Easter since my father passed. She put together a lovely and delicious dinner, I brought over a salad, lemon meringue pie and a pineapple upside down cake. Madeline seemed only to be “just looking” at chocolate eggs with her hands and then somehow we all missed the rest until she was savouring their yummyness and she experienced some sugar fix. It was a nice get together.
I should tell you about the pineapple upside down cake I made for the first time from the “What’s Cooking” magazine. This is a wonderful, free, Kraft Foods magazine and the Canadian version published every 3 months I believe. There is an American version of it called Food & Family. It is a glossy, full of pictures magazine of recipes that are easy and yummy. When you subscribe by email you also are able to access the recipes and magazine and receive all sort of recipes and ideas along the way. So, if you are unable to receive the magazine sign up to receive the emailed recipes. Well worth it.