Fall Recipes (October 2018)
Apple Cake with Glaze (Angela McCandless)
1 1/2 cups flour 2 eggs
1 cup sugar 1/2 cup oil
1/2 tsp soda 1 tsp vanilla
1/2 tsp salt 1 1/2 cups chopped apples
1/2 tsp cinnamon 1/2 cup chopped pecans
Glaze:
1/2 cup brown sugar
3 T. butter
1/2 tsp. vanilla
1 T. cream
Beat the eggs till foamy and then add the oil and vanilla. Mix in the dry ingredients and stir till well blended. Stir in the apples and nuts. Bake at 350 for 25-30 mins. Mix ingredients for glaze in a saucepan and bring to a boil. Pour warm glaze on the warm cake.
Mom's Vegetable Beef Soup (Angela McCandless)
1 lb lean ground hamburger 1 can diced tomatoes with the juice
1 onion chopped 1 can tomato soup
2 cloves garlic 2 tsp worcestershire sauce
1 Tbsp oil 1 tsp Italian seasoning
2 large potatoes (cubed and cooked) 1 bay leaf
3 1/2 cups beef broth salt and pepper to taste
3 cups cooked vegetables (I just use a frozen mix of peas, carrots, corn)
Brown the onion, oil and garlic, then add the hamburger and brown it. Mix everything else all together and simmer for 1/2 hour.
Grandma Van Orden's Mile High Buttermilk Cake + Fudge Frosting (Sheri Peck)
Buttermilk Cake:
1 cup butter 4 1/2 cups sifted cake flour
3 cups sugar 1 tsp baking soda
1 Tbs. vanilla 1/2 tsp baking powder
2 cups buttermilk 1/2 tsp salt
6 egg whites
Cream butter and sugar until fluffy. Beat in vanilla. Add dry ingredients alternately with buttermilk. Beat well. Add egg whites. Beat for 2 minutes at medium speed. Pour into 9x13 pan or 3 - 10 inch round pans. Bake at 350 degrees for 25-30 minutes. DO NOT OVERBAKE.
Fudge Frosting:
1/2 cup butter 2 Tbs. cocoa powder
1 cup sugar 3 1/2 cups powdered sugar
5 Tbs. heavy cream 1 tsp vanilla
In saucepan combine sugar, cocoa, butter and cream. Bring to a boil and cook for 1 minute. Remove from heat. Gradually beat in powdered sugar. Add vanilla. Mix well. Spread over cooled Mile High Buttermilk Cake. ENJOY!
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