Sweet Applets

Carla from the chocolate moose and I had a cookbook exchange some time back. She had an extra copy of Pillsbury's 100 New Bake-Off Recipes. The book is from 1964 and really quite the antique. We decided to try a recipe out of the book and post about it. Today is that day.



We went for a sweet little number called Sweet Applets. Now remember, this was a 1964 Pillsbury bake-off winner. That's a big deal!
Who ever had this book had put a few *stars* by her favorite recipes which is what caught my eye at first. Dipping the tops in melted butter and then a cinnamon-sugar mixture sealed the deal! Plus their loaded with fresh apples.

So here is the recipe from yesteryear.
Click to enlarge

These would make a tasty after school snack or a great grab and go breakfast. Who am I kidding? These would be great any time, day or night!
I hope you enjoy them as much as I did,







This recipe was created by Mrs. Louise Kidd from New Mexico.




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Ricotta Pound Cake

There's another fantastic cookbook up for grabs.
The book is called Dolce Italiano By Gina DePalma.
Gina is the Executive Pastry Chef at the restaurant Babbo owned by Mario Batali
As part of the contest, five fellow bloggers are each posting a recipe from this book on their assigned day for two weeks. Did you get that? If not, click here for details.
For the contest, you just have to comment. Every comment is a ticket in the drawing. Plus you get a recipe from the new cookbook! That's 10 recipes in all.



Sognatrice of bleeding espresso made this cake and said
"I *LOVE* this cake. LOVE THIS CAKE".
I knew I had to try it. And I'm so glad I did! It was fantastic. The texture was so smooth. I felt like it was just melting in my mouth. Definitely a recipe worth trying! I took half of this cake to the girls at the Y.M.C.A. Well girls, What did you think? Is it a keeper?

Ricotta Pound Cake
1 1/2 c cake flour
2 1/2 tsp baking powder
1 tsp kosher salt

3/4 c unsalted butter, softened
1 1/2 c fresh whole-milk ricotta
1 1/2 c granulated sugar
3 large eggs
1/2 vanilla bean
1 tsp pure vanilla extract

Confectioner's sugar for dusting


Preheat oven to 350°F (177°C) and place rack in center.

Grease and flour 9-inch loaf pan.

In medium bowl, sift together flour, baking powder, and salt and set aside.

In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.

Beat in eggs one at a time, scraping sides of bowl after each addition.

Split vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract. On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.

Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.

Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning. Lower the temperature to 325°F (160°C) and let bake until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean, about 25 minutes more.

For some reason, mine took another 35 minutes, so do keep a close eye on it.
Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely. Mine came right out of the pan like no other loaf I've made before--the browned outside is key here.

Dust with confectioner's sugar before serving.

Check out these other recipes from Gina's new book!

Dolce Italiano Chocolate Kisses
Dolce Italiano Mosaic Biscotti
Dolce Italiano Chestnut Brownies

Perfect with a cup of Espresso!





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A Christmas Give-away and a Secret

Theres nothing I like better then trying to win something. I haven't won anything for a long time but there was a time I was on a streak! I've won Tony Bennett tickets once on the radio. I also won an ice cream machine. And every year but one, I won a Christmas basket at the school Christmas singalong. In fact, one year I won two. Some people say I am so lucky.
But they don't hear about all the times I didn't win. I didn't win the 1/2 pound of vanilla beans. I didn't win the saffron threads. I didn't win the Dori Greenspan cookbook. And I must of called KLOVE 100 times today with out ever getting through.
But I have a secret. You have to enter to win!
So this is your chance. Marye at Baking Delights is giving away the cookbook called I’m Dreaming of a Chocolate Christmas by Marcel Desaulniers and Ron Manville. Click here to get the full details.
And wish me luck! I'm going to go and enter.

Tender Potato Bread

Daring Bakers Challange #2.

Potato bread has a sentimental place in my heart. When I was growing up, my mother would make potato bread. She would turn it into cinnamon rolls and make scones for dinner. Not those english scones that remind you of a biscuit but a fried bread scone that came out all warm and bread like, served with butter and jam. My mom always said she could live on bread and butter. Add some chocolate for dessert and I, too, could live on bread and butter.
So I thought this would be a perfect time to make potato bread. Rolls for Thanksgiving, and pizza dough for our dinner on Thanksgiving eve. A time to reflect and bake bread.
This bread produced a sticky dough that was a little hard to handle. I originally wanted to make bread knots but quickly changed my mind when I got to the shaping of the knots. I didnt want to fight with the dough, so basic round rolls for me. If you cant beat 'em, join 'em!
This recipe was suppose to make one large loaf and one small loaf. I did something wrong though. I ended up with 12 rolls, a small loaf, and a pizza crust. My rolls could of used more dough. The pizza was great! Thats the empty pizza pan that my little loaf is on. The little loaf was gobbled up the next day as leftovers. I still have some of the rolls. I'm thinking of bread pudding.
This bread will be made again on some lazy, rainy day. The ingredients are things I usually have on hand. Pretty much potatos, flour, and yeast.


Thank you to Tanna of my kitchen in half cups for this challange.
You brought back memories and scones.



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Bourbon Pecan Tart With Chocolate Drizzle

It was thanksgiving,
and the house was as clean as could be,
The Christmas decorations came down from the attic, only not the tree.
The lights went up outside, despite the cutting wind.
The children are almost grown, so in Santa we only pretend.
Ma in her stockings, dad in his jeans
His only request was the green beans
Dessert for thanksgiving, what should it be?
There's only 3 of us to make happy you see.
So we had to have the molten cakes,
but also a tart I wanted to bake.
Then in the kitchen arose such a clatter,
I went to the window to see what's the matter.
Rich was loading the golf stuff, a game to play,
While Rudolph was busy playing in the hay.
As they took off, out of my sight,
I turned to my tart for another big bite.
I checked the newspaper for the big deals.
I'm not getting up at four, not even for those thrills.
The holiday is just around the bend,
I don't suppose you have any money to lend? Later that night, with my curlers wound tight,
I climbed into bed without even a fight.
We all had a belly full that went to our head.
As I fell into a deep sleep, I appreciated my nice warm bed.
On this Thanksgiving lets not forget, to say our prayers and be grateful a bit!


This is my entry for "Waiter, there's something in my..." hosted by Cooksister.




Bourbon Pecan Tart With Chocolate Drizzle

Cooking Light-Nov issue 2007

1 cup light brown sugar
3/4 cup dark corn syrup
3 Tbsp all-purpose flour
2Tbsp bourbon
2Tbsp molasses
1Tbsp butter, melted
1/2 tsp vanilla
1/4 tsp salt
2 eggs
1 egg white
2/3 cup pecan halves
Pie dough
1/2 oz chocolate
cooking spray

1. Preheat oven to 350
2. combine first 19 ingredients, stirring well with a whisk. Stir in pecans. Poll pie dough into a 13 in. circle; fit into a 9in removable-bottom tart pan sprayed with cooking spray. Trim excess crust using a sharp knife. Spoon mixture into prepared crust. Bake at 350 for 45 minutes or until center is set. Cool completely.
3. Place chocolate in microwave safe dish and microwave on high 1 minute. Stir till smooth. Drizzle over tart.




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Happy Thanksgiving!

Thanksgiving Pictures


From my family to yours, Happy Thanksgiving!

Chipotle Cinnamon Tri-Tip

The darkness of night is here before you can get the lunch dishes put away. The time right now as I type is 5:12 and it is dark out side. The day has melted into night. Christmas is only a purchase away. Soon we will be saying Thanksgiving just melted into Christmas. The Christmas lights are being strung up as the music is being downloaded. The Thanksgiving turkey is thawing in the fridge. The holidays are here!
But I wanted to hold on to the daylight just a little bit longer. Enjoy the Indian summer with the autumn hue sky glowing its last light. It was 4:00 and time to crank the BBQ. Chipotle Cinnamon Tri-Tip BBQ.

I've always use a pkg meat marinade and had no desire to change. I loved my tri-tip just fine. But when I saw this recipe in the Raley's advertisement, I had to try it.
It all starts with a rub of
1 teaspoon each:

Chipotle chili powder,

Chili powder,

Oregano leaves,

Ground cumin,

Garlic salt,

Mix it all together and rub onto meat.

Grill over med. heat 8-10 min. on each side or till done to your liking. Remove from grill and let sit for 5 minutes.

Squeeze the juice of one lime over the top of the meat and garnish with cilantro

O.K. so I forgot to put the juice of the lime over the top and I forgot to garnish. I know, I cant believe it either. Pick up your jaw and work with me here.
The taste of the meat was delish all the same. I can only imagine the burst of freshness the lime and cilantro would have added. I was so disappointed when I realize I had forgot two important ingredients. But it was after we ate, so it was just to late.

The day has melted into the night.


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Tis The Season: Pay It Forward!

While visiting April on the blog Abby Sweets, I came across the Pay It Forward (PIF) event.
While trying to trace where it all began, I have found that it is exploding in the blogosphere.
I believe it started in a crafting blog but what fun to pay it forward with homemade goodies. Its sure to put a smile on your face!

Here is the commitment:

"I will send a handmade gift to the first 3 people who leave a comment on my blog requesting to join this PIF exchange. I don’t know what that gift will be yet and you may not receive it tomorrow or next week, but you will receive it within 365 days, which is my promise! The only thing you have to do in return is pay it forward by making the same promise on your blog.”


I will make the same commitment to the first 3 people who comment to this post. I will try to get it to you before Christmas!

So, tis the season to pay it forward!

Muskoka Cookies

I've never heard of a Muskoka bar before, but I'll never forget it either.
I was browsing the blogosphere when I came across this recipe. Thank you Janet of Janet is Hungry.
Four ingredients and 15 minutes to just out of the oven, fresh, hot cookie bars. Kellicole said it was her new favorite cookie. Its crisp and crumbly and falls apart in your mouth. And just the right amount of chocolate. This makes a large pan full so its great for a large group.

Pull up a chair, and I'll pour you a cup of coffee. One cookie or two?

Muskoka Cookies
from the May 2003 issue of Today's Parent Magazine

4 cups quick oats
2 cups brown sugar
1 cup butter
1 cup chocolate chips

1. In a large microwave safe bowl (or a saucepan) melt the butter.

2. Stir in the brown sugar until melted.

3. Stir in the oats until coated, and then stir in the chocolate chips.

4. Press the mixture down into a greased 11"x16" cookie sheet with a 1/2" lip. Press until well packed and even.

5. Bake at 375°F for about 10-12 minutes until edges start to brown and mixture is bubbly. Let cool and cut into squares.

Super Simple Pumpkin Coffeecake

I wish I could tell you that I made this up on my own, but...
My inspiration actually came from fellow blogger Karen from There's A Veggie in my Cake.
She made a version using sweet potato puree and flax seed. I didn't have either of those but I did have a can of pumpkin!

It all starts with a Krusteaz Crumb Cake mix!. The mix calls for one egg and water. I added my pumpkin to the wet ingredients. Then I added the wet ingred. to the cake mix.
Pour 1/2 the batter in a 8" sprayed pan. Layer 1/2 of the crumb topping on top. Another layer of cake batter. Top with remaining topping. Cut through batter to swirl with a butter knife.
Bake 350 for 40-45 minutes.

Best with a cup of coffee on a cold lazy morning! But quite simple if you need a "home baked" treat for when the family stops by, or the bake sale, or the brunch, or anytime!