Monday, September 30, 2019

Apple Cake with Caramel Glaze plus bonus Muffins

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Fall is apple picking time.  I made this apple cake recipe that really got us in mood for the fall season. I ended up with a little too much batter to fit in my bundt pan so I also had some bonus muffins to enjoy as well. 

Are you excited about fall?


Ingredients:

Wet Ingredients:
1 1/2 cups sour cream
1/2 cup canola oil (can substitute applesauce here)
3 eggs
2 tsp vanilla
1 cup brown sugar
1/2 cup white sugar
1 cup milk
2 tsp cinnamon powder
1/4 tsp freshly grated nutmeg
2 cups chopped peeled apples
1 cup chopped nuts (almonds, walnuts or pecans)
 
Dry Ingredients:
3 cups All Purpose Flour
1/2 tsp salt
3 tsp baking powder
1 tsp baking soda

Caramel Sauce:
1/3 cup caramel sauce (store bought  or you can use a homemade recipe)
2 cups powdered sugar


Directions:
Peel and chop apples. Mix all wet ingredients together.

Sift dry ingredients into wet ingredients.  Pour batter into well greased bundt pan a little more than half way up the sides.



Bake for 45-55 minutes until done in a 350 degree oven.

For muffins: bake at 350 degrees for 22-25 minutes. Allow cake or muffins to cool.  Mix caramel sauce and powdered sugar and pour over cake.  Enjoy.



 
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Friday, September 6, 2019

Beef Stew in the Slow Cooker

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Fall is in the air.  We have had loads of rainy and cool days so it's time to make dishes that warm us from the inside out.  This beef stew takes a few minutes of prep time and then you throw the ingredients into the crock-pot and allow it to take on most of the work.  I was able to put my feet up and watch movie as well as read the paper while this cooked away for our Sunday lunch.  The broth is rich and perfect with a hunk of crusty buttered bread. I didn't cut the pieces of beef too small so they really stood out in the stew.



Ingredients:
2lbs stew meat or top round cut into large cubes
1 cup flour seasoned with salt and pepper (for dredging)
1 large onion cut into chunks
2 stalks celery cut into large chunks
4 large carrots cut into chunks
4 medium potatoes cut into chunks
8oz button mushrooms sliced (optional)
1 Tbs grated fresh ginger
4 cloves grated fresh garlic
1 bay leaf
small piece cinnamon stick (1 inch piece)
2 Tbs Worcestershire sauce
1tsp dried thyme
1 Tbs dried parsley (or 2-3 Tbs Fresh)
2 1/2 cups beef or chicken stock
1 Tbs paprika
salt and black pepper to taste
slurry of 2 Tbs water and 2Tbs flour to thicken (only in last our of cooking) 
 

Directions:
Dredge cubes of beef in a seasoned flour.  Heat 2-3 Tbs of canola oil in a saute pan and brown all sides in batches.

 Remove from pan and continue browning until all beef is browned.

 Place all ingredients and browned beef into slow cooker. Cook on high for 4-5 hours.

 Add slurry of flour and water to thicken in the last hour of cooking. Taste for salt and seasoning.  Serve with crusty bread.  Enjoy.









Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.