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Help each other out because I want to see if Tumblr can follow a recipe (please don’t spam vanilla extract) (for science)
Enjoy
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Apple Cake
Serves 8
This apple cake is full of apple deliciousness. Chunks of apple are wrapped in a tender, moist, and buttery batter.
Ingredients:
3 ½ -4 cups of baking apples that are peeled and cut into ½-inch chunks
1 cup all-purpose flour, spooned into the cup
1 teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) of butter, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 tablespoons apple juice
1 tablespoon of granulated sugar to sprinkle on the top of the cake batter
Confectioners’ sugar to decorate the cake
Directions:
Peel and cut up the apples. Put them in a bowl of water so they don’t turn brown while you make the cake batter. Set aside.
Preheat the oven to 350°. Use a 9-inch cake pan, line the bottom with parchment paper, and spray with non-stick cooking or baking spray.
In a small bowl combine the flour, baking powder and salt.
In a stand mixer or hand-held mixer blend the butter with the sugar until they are light and fluffy. Add the eggs one at a time and beat well after each addition. Scrap down the sides of the bowl if needed. Add the vanilla and juice. The batter may look grainy at this point but don’t worry as the flour mixture is coming. Mix on low until combined. Then fold in the chopped apples with the spatula
Pour the batter into the prepared cake pan and distribute it evenly. Sprinkle a tablespoon of granulated sugar onto the top of the cake batter.
Bake the cake for about 40 minutes on the center rack. It is done when a toothpick inserted into the middle comes out clean. The cake can then cool on a rack in the pan. Once it is cool run a knife around the edge of the cake and put it on a serving plate.
Sprinkle confectioners’ sugar with a sieve to decorate the cake.
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Henwood Style Mac & Cheese
Chef’s Note: So creamy. Blue cheese is not overpowering and adds depth. Baked the flavor into the pasta. Not brown top, just baked top.
Why do I want to eat apples with this?
Ingredients
8 oz fusilli (spiral) pasta (substitute rotini)
4 tbsp cup unsalted butter
1 tbsp dried minced onion (the spice seasoning)
1/4 cup all-purpose flour
2 cups milk
4 oz Velveeta
1/4 cup blue cheese crumbles
1/4 cup cheddar cheese (I'd say shredded)
1 tsp salt
1/4 tsp ground mustard
Instructions
1. Preheat the oven to 400°F (200 degrees C). Lightly grease an 8x11-inch baking dish
2. Bring a large pot of lightly salted water to a rolling boil over high heat. Stir in fusilli and return to a boil. Cook, uncovered and stirring occasionally, to al dente (according to package directions). Drain pasta well.
Make the sauce while this cooks
3. Melt margarine in a large saucepan over medium heat.
4. Add onion and let soak up some butter
5. Whisk in flour and cook for 1 minute.
6. Slowly whisk in milk until entirely incorporated.
7. Add Velveeta, blue cheese, cheddar, salt, and mustard. Cook, stir continuously, until cheeses have melted and the mixture thickens.
doesn’t have to be continuous, but pretty often. Don’t want it to boil
8. Pour pasta into the dish. Pour cheese sauce overtop. Stir until everything is coated.
9. Bake until the top begins to brown, about 20 minutes.
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