Raw Apple Cake

If you have extra apples, Raw Apple Cake is a great way to use some of them up. This cake is a wonderful addition to any fall menu. It has a great apple flavor and it is moist and delicious.  This is a recipe from my mother's recipe box that she got from one of her friends. The card held no name, but it is a tried and true recipe that we have served for years. 

The topping in our original recipe called for 1 cup brown sugar.  You can easily cut that down to a 1/2 cup brown sugar and 1/2 teaspoon cinnamon.

Ingredients

1 1/2 c. sugar
1/2 c. oil
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
2 c. flour
4 c. chopped apples
1/2 c. walnuts (optional)

Topping 

1/2 to 1 c. brown sugar
1/2 c. chopped walnuts (optional)
1/2 to 1 tsp. cinnamon

Directions

Preheat oven to 350°. Grease and flour a 9 x 13 inch cake pan.

In a large bowl, cream sugar, oil, eggs and vanilla.

Add cinnamon, salt, baking soda and flour. Mix until thoroughly combined.

Stir in the apples and walnuts. Pour into prepared cake pan. Set aside while you mix the topping.

In a small bowl, combine brown sugar, walnuts and cinnamon.. Sprinkle the topping over the top of the cake. 

Bake 45 minutes until a knife inserted in the center comes out clean.

Chicken Cacciatore

Chicken Cacciatore.  This recipe looks like it has a lot of ingredients, and might be time consuming to prepare.  However, it really isn't hard at all.  It is one of my family's favorite meals to eat.

Ingredients

3-4 lb. chicken pieces
1/4-1/2 c. flour
Salt and pepper to taste
2 Tbs. olive oil
2 Tbs. butter
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 sweet pepper, cut into thin strips
2 c. sliced fresh mushrooms
1 can (28 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tsp. basil
1 tsp. oregano
1 tsp. rosemary, crushed
1 tsp. thyme
4 c. cooked pasta
Grated Parmesan cheese

Directions

Place the flour in a low sided pan. Dredge the chicken pieces in flour and place on a rack. Allow the chicken to rest for about 10 minutes so the flour sets and doesn't all fall off as it cooks. Season with salt and pepper.

Pour oil and butter in a heavy cast iron skillet and turn the heat to medium-high. Brown the chicken on all sides turning the chicken occassionally to keep it from burning. Don't crowd the chicken pieces in the skillet. You may have to do the chicken in batches. Remove the chicken to a plate when they are browned.

Saute the onion, garlic, celery, pepper, and mushrooms in the same skillet that you cooked the chicken until the vegetables are just tender.  Stir often so they do not burn or stick to the bottom of the skillet.

Add the tomatoes, tomato sauce, tomato paste, basil, oregano, rosemary and thyme.  Bring the mixture to a boil. Cover the skillet and reduce heat. Simmer for 30 minutes.

Place the chicken back into the skillet with the vegetables and seasonings. Cover and simmer for 50-60 minutes or until the chicken tests done at 165°.

Serve the chicken over the cooked noodles and sprinkle Parmesan cheese over the top.

 

 Garlic and Herb Focaccia Bread

I often make this bread for my family. It is so good, especially while it is warm from the oven. My kids love to eat this bread. Sometimes, I will add pieces of cooked and drained hamburger over the top. Or we dunk the bread in Marinara sauce for a yummmy treat. 

Ingredients

2 c. warm water (between 100-110°F
2 tsp. sugar
2 tsp. instant yeast or 1 pkg active dry yeast
1/4 c. butter or olive oil
1 tsp. salt
1 1/2 tsp. Italian Seasoning or Green's No Salt Herb Blend
1 Tbs. garlic powder  or 4 cloves or more garlic, minced
1/3 c. dry milk powder
4 1/2 to 5 c. flour
3 Tbs. butter melted
Pretzel salt
Garlic Powder
Parmesan Cheese

Directions

In a large bowl, mix the water, sugar, and yeast together. Cover and allow to rest for 5 minutes. This will allow you to see if your yeast is active or not.

Add 1 cup flour, butter, salt, Italian Seasoning and garlic powder or minced garlic cloves. Beat with a wooden spoon until thoroughly combined. This also helps with the kneading process as well. Continue to add flour, about a half cup at a time, until it gets too hard to mix with a spoon. Turn the dough out onto a floured board or countertop.

Knead the dough by hand, adding more flour as necessary to keep the dough from sticking. You will want the dough to be a little bit sticky. Knead the dough for 6 to 10 minutes. You will know it has been kneaded enough when it is smooth and elastic. If you poke the dough with your finger, the indention should bounce back slowly.

Place the dough in a lightly greased bowl. Hint: I often use the same bowl that I mixed the dough in.   Turn the dough over, so all sides of the dough is coated with oil. Cover the bowl and place it in a warm location for approximately 1 1/2 hours or until doubled in size.

Coat the bottom of a 12 x 17-inch baking sheet with about 1 tablespoon olive oil.

Punch the dough down and place it in the center of the baking sheet. Press the dough with your fingertips until it covers the cookie sheet. Place in in a warm location to rise for approximately 1 hour.

Dimple the surface of the dough dough with your fingertips or your knuckles.

Pour the melted butter or olive oil over the top. Sprinkle with the pretzel salt, garlic powder and Parmesan cheese. You can also sprinkle some Italian seasoning over the top of the top as well.

Bake for 20 minutes in a preheated 375° oven until golden brown. 

Bread Pudding With Nutmeg Sauce

When I was growing up, I often looked through my mother's large cookbook collection for things to make.  I happened across a Bread Pudding recipe and made it that same evening for supper.

This bread pudding was delicious!  However, what made it even better was the recipe that my mother shared with me. It was a recipe that her mother used to make for Bread Pudding when Mom was a young girl. The sauce made the dessert even better and my mother said that it brought back some delicious memories of her mom and food.

Bread Pudding

Ingredients    

6  slices buttered bread, toasted
1/2 c. raisins
2 eggs lightly beaten
1 /2 c. sugar, divided
1/8 tsp. salt
1 c. evaporated milk
1 c. boiling water
1 tsp. vanilla
1/2 tsp. cinnamon

Directions

Preheat the oven to 350°. Grease a 2-quart baking dish and set aside.

Cut the buttered toast into cubes and put them in the baking dish.

Sprinkle raisins over the top.

In a medium sized bowl, mix the eggs, 1/4 cup sugar, salt, evaporated milk and water together until thoroughly combined. Pour the mixture over the raisins and bread. Let stand for 10 minutes.

Add the vanilla to the pudding mixture. Stir to combine.

Mix the remaining 1/4 c. sugar and cinnamon together in a small bowl.  Sprinkle the cinnamon sugar mixture over the top of the bread pudding.

Bake for 30 minutes until done, or until a knife inserted in the center comes out clean.

Topping 

3/4 c. sugar
1 tbs cornstarch
1 c. boiling water
1 T butter
1 tsp. vanilla
1/4 tsp. nutmeg

Bring water to a boil in a small saucepan. Mix the sugar and cornstarch together and add to the boiling water.  Stirring constantly, cook until the mixture clears and thickens.

Remove the pot from the heat.  Stir in the butter, vanilla, and nutmeg.

Cut the bread pudding and put in a bowl. Add some of the sauce over the top. 

Zucchini Bread

Zucchini Bread

Every summer, the zucchini seems to produce like crazy. Everyone has extra zucchini that they give away to family and friends. They also leave several at their neighbor's doorsteps.  If you are looking for ways to use up some of that extra zucchini, this is a simple bread recipe that is easy to prepare. It is moist and delicious. This Zucchini Bread recipe makes 2 loaves. You can cut one and freeze the other one for later.

Ingredients

1 c. oil
2 c. sugar
3 eggs
1 tsp. vanilla
3 c. flour
4 Tbs. powdered buttermilk
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
2 c. shredded zucchini

Directions

Preheat oven to 350°.  Grease two 8-inch loaf pans.

Cream oil and sugar until fluffy. 

Add eggs, one at a time, beating well after each addition. Pour in the vanilla and mix into the batter. 

Add the powdered buttermilk, cinnamon, salt, baking powder and flour. Mix until smooth, but do not over mix or the bread will be tough. 

Stir in the shredded zucchini.

Divide the batter between 2 loaf pans.

Bake 45 to 50 minutes at 350°. Test with a toothpick to tell when the zucchini bread is done. Remove from oven and cool 10 minutes before removing from pans.

Cool on racks.

Hamburger Noodle Casserole

Even though this recipe is for the crock-pot, it is just as easy to finish cooking it on the stove, or  you can put this in a covered baking dish and bake it in the oven at 200°.  I often bake mine in the oven if I am going to be working late and I know I will not feel like making supper afterwards.

Ingredients

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
Salt and pepper to taste
10 oz. frozen spinach, thawed (can also use fresh spinach) (Optional)
16 oz. penne, cooked and drained or any pasta you prefer
1/2 c. Parmesan cheese
1 1/2 c. mozzarella, shredded 

Directions

Bring a pot of water to a boil. Add the pasta in and cook according to package directions.  Drain and set aside.

Brown ground beef with onion and garlic. 

Put in crock-pot and add sauce, tomatoes, oregano, Italian seasoning, salt and pepper. Cook for 6-7 hours on low. If you don't have a slow cooker, put this in the oven at 200° for the same amount of time.

Add the spinach, cooked pasta, Parmesan cheese and 1 cup Mozzarella during the last 30 minutes of cooking. Mix well.

Add the last 1/2 cup of mozzarella to melt on the top. Cover and turn the crock-pot on high for the remaining 30 minutes.

Easy Home Made Pizza

 

This is one of the easiest pizza's to make!  The crust does not require any kneading and rise time is only 15 minutes. Instead of buying pizza sauce, we will often pour a pint of homemade pizza sauce over the top of our pizza.  

The best thing about making your own pizza is, you can put whatever you want on the top. Sometimes we will add 1/2 to 1 tablespoon garlic powder to the pizza dough, or add several cloves of diced garlic. We also sprinkle some pepper over the top of the crust after it has been pressed out into the pan.

Ingredients

1 pkg. active dry yeast or 2 1/4 tsp. bulk dry yeast
1 tsp. sugar
1 c. warm water
1/3 c. dry milk powder
2 1/2 c. flour
1 tsp. salt
2 Tbs. vegetable oil or olive oil
1 can (8 oz. ) pizza sauce
1 lb. ground beef
1 onion, diced
1 1/2 c. shredded cheddar cheese
1 1/2 c. shredded mozzarella cheese
2 c. pepperoni
1/3 c. Parmesan cheese
Olives (Optional)
Sweet Peppers (Optional)
Jalapenos (Optional)

Directions

Preheat oven to 375°. Grease or oil a 15x10x1-inch baking pan.

In a heavy cast iron skillet, brown the ground beef and onion together until browned.  Drain and set aside.

In a large bowl, dissolve yeast and sugar in warm water. Allow to stand for 5 to 8 minutes so the yeast can bloom.  Add milk powder, flour, salt and oil.  Beat vigorously for about 20 strokes. Cover the bowl and place in a warm location to rest approximately 15 minutes.

Turn out the dough out onto the prepared pan. Put some butter or oil on your fingers and then pat the crust out into the pan.  Build up the edges to keep the sauce in the pan, and not in your oven.

Pour the pizza sauce over the top and spread it out. Place the ground beef, onion, cheddar cheese, mozzarella cheese, pepperoni, olives, sweet peppers and jalapenos on top.  Sprinkle with Parmesan cheese. Bake for 15-20 minutes or until crust and cheese are lightly browned.

Sausage Macaroni Bake Italian

Italian Sausage Macaroni Bake

 

Sausage Macaroni Bake is a quick and easy supper idea that your family will love. It is a dish that can be different almost every time you make it. Just use a different variety of sausage, pasta or cheese.

Ingredients 

1 c. uncooked elbow macaroni
1 lb. hot Italian pork sausage
2 sweet pepper, chopped
1 onion, chopped 
2 cloves garlic, minced
1/2 tsp. dried oregano 
1 tsp. thyme
1 tsp. basil
1/4 tsp pepper 
1 (8 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes
1/2 c. water 
8 Tbs. grated Parmesan cheese, divided
4 c. shredded cheese, cheddar, American, hot pepper cheese or a variety of cheese blends

Directions 

Preheat oven to 350°.  

Bring a pot of water to boil and then add the macaroni.  Cook according to package directions. Drain and set aside.  

In a large cast iron skillet, cook the sausage, onion, garlic, and sweet peppers until the sausage is no longer pink and the vegetables are softened.  Drain away excess fat. 

Stir in oregano, thyme, basil, pepper, tomato sauce and diced tomatoes.  Bring to a boil. Turn the heat down to low and simmer uncovered for approximately 5 minutes.  

Stir in the cooked macaroni and 4 tablespoons Parmesan cheese.  

Sprinkle the top shredded cheese and the remaining Parmesan cheese.

Bake for 20 to 25 minutes or until bubbly.

Apple Raisin Cookies 

Ingredients

3/4 c. margarine or butter
1 c. brown sugar
1 egg
1 Tbs. water, may use the raisin water
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. flour
1/2 c. soaked, plump raisins 
1 c. diced raw apples

Directions

Preheat oven to 375°.

In a small bowl, pour hot water over the raisins to cover them. Let them sit for 10-15 minutes, then drain away the liquid except for 1 tablespoon. Set aside.

Beat margarine and sugar together until light and fluffy. 

Add the egg and water. Mix again until thoroughly combined. 

Turn the mixer to low. Add the baking powder, soda, salt, cinnamon, and nutmeg. Turn the speed up so the spices get mixed in thoroughly. 

Turn the mixer back down to to low again. Spoon in the flour, mixing until combined.

Fold in apples and raisins in the batter with a wooden spoon. 

Drop by spoonfuls onto a cookie sheet. Bake for 12 to 15 minutes until lightly browned. Remove the cookies and place on a rack to finish cooling.

Sweet Pea Salad

One of our favorite salads to eat during the warm summer months. It is really good when you have peas freshly picked from the garden! But even if you don't, frozen peas is about as close as you can get for that good fresh taste.

Ingredients

8 slices bacon, cooked and crumbled
4 c. fresh garden peas or frozen sweet peas, defrosted, or canned sweet peas, drained
1 c. cheddar cheese, shredded or cut into small cubes
1 onion, diced
1 1/3 c. mayonnaise
1 Tbs. sugar
1 Tbs. vinegar
Salt & pepper to taste

Directions

Fry the bacon until crisp. Place on paper towels to drain and then crumple it when it has cooled sufficiently and put it in a large bowl.

In the same bowl as the bacon, add the peas, cheddar cheese, and onion. Stir gently to mix.

In a small bowl, mix mayonnaise, sugar, and vinegar together until creamy. Add salt and pepper to taste.

Pour the dressing over the bacon, peas, cheese and onion. Stir to combine.

Chill for at least an hour before serving.

Crispy Chicken with Pan Gravy

Crispy Chicken with Pan Gravy

 

Ingredients

 2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon garlic powder

1/2 teaspoon onion powder
1/2 teaspoon pepper
1 Tablespoon paprika
1/4 teaspoon sage
1/4 teaspoon thyme
1/8 teaspoon baking powder

1.4 teaspoon cayenne pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up or you can use thighs and/or legs

2 eggs

2 tablespoons milk or water
Vegetable oil or shortening for frying

GRAVY:
 
2 tablespoons all-purpose flour
Salt and pepper to taste
1-1/3 cups milk

1 cube chicken bouillon (Optional)

Directions

Preheat oven to 350° Fahrenheit.

In a low sided dish, combine salt, garlic powder, onion powder, pepper, paprika, sage, thyme, baking powder, cayenne pepper.

Break the egg into another low sided dish or pan. Whisk the egg until light.  Add the milk or water, and whisk that in until combined.

Coat the chicken in the flour mixture, coating all sides.  Shake off the excess flour. Dip the chicken in the egg mixture. Allow the excess egg mixture to drain off. Dip the chicken into the flour mixture, coating all sides.  Shake to remove the excess flour. Lay the pieces on a piece of waxed paper or aluminum foil. Allow them to dry for at least 20 minutes before frying.

Heat a heavy cast iron skillet on medium high heat. Pour in vegetable oil to about 1/4 inch deep, or you can use shortening. 

 

Fry the chicken pieces until browned on all sides. Do not crowd the pan when frying the chicken.  You may need to fry in batches of 3 or 4 pieces at a time, depending on how big the skillet you are using is.  The chicken does not have to be completely done because you are going to bake them to finish the cooking. Remove from heat and place on a heavy baking pan. 

Place the chicken in the oven and bake 20 minutes. Turn the chicken over and continue baking for another 15 minutes or until until juices run clear and the internal temperature is 165˚F (74˚C).

In the same skillet that you fried the chicken in you should have about 2 tablespoons oil or shortening left.  Over medium heat, stir in flour and salt until blended. Cook for about 1 minute as this will remove the floury taste. Gradually add milk, whisking constantly to remove the lumps.  Bring the mixture to a boil; cook and stir for 1-2 minutes or until thickened. 

Serve with chicken, over bread or mashed potatoes. Yield: 6 servings (1-1/2 cups gravy).

Party Meatloaf

                               Party Meatloaf Recipe

Turn a ho-hum meatloaf recipe into a winning meal recipe that everyone is sure to love. Party Meatloaf is a recipe that I made quite often in my younger years and my parents loved it. 

When I took a cooking class in Home Economics, they asked for a most requested family recipe. They were doing a cookbook of favorite recipes for everyone taking the class. This is the one I provided.  

 

 

Ingredients

Sauce

 

1 c. ketchup

1 1/2 tsp. mustard

1 tsp. Worcestershire sauce

1/4 c. brown sugar

2 tsp. onion powder

 

Meatloaf

 

2 lbs. ground beef

3 large eggs, beaten
1 oz. packet dry onion soup mix

1/3 c. sauce mixture

2 c. oatmeal or breadcrumbs

 

 Directions

Preheat the oven to 350°. Lightly spray a loaf pan or line the loaf pan with aluminum foil for easy cleanup. 

 

In a small bowl, combine ketchup, Worcestershire sauce, brown sugar and onion powder.

In a large bowl, combine ground beef, eggs, dry onion soup mix and 1/3 cup of the sauce mixture that you just prepared. 

 

Mix thoroughly with clean hands until thoroughly combined.  Put the meat mixture into the loaf pan and press out evenly.

Pour remaining sauce mixture over the top of the meatloaf, spreading it out so it evenly covers the top.

 

Bake for 1 hour or until the internal temperature is 165°. 

For a different spin on this meatloaf recipe, we put half the ground meat mixture in the loaf pan then add a layer of cheese or mashed potatoes or both.  Add the remainder of the meat mixture and top with sauce.