Thursday November 14, 2019
2:00 am

With the coming of fall, it'll be time to think of comfort foods and a delicious apple cake for dessert

Recipe Box September 2018

With the coming of autumn and cooler weather, there comes a call to feed heartier appetites. Quck pigs, creamy potatoes and a season-appropriate apple cake will fit the bill well. (Photo provided)

 

 

by Annette Kukoy and Jackie Shayotovich

 

      Thanks to sisters who enjoy baking and cooking, Debbie Bosak and Jackie Shayotovich, for these recipes that are perfect for the beginning of the fall season. The awesome apple cake is from Debbie and the hearty and delicious meal recipe are from Jackie.

 

Apple Cake

 

Cake

2 tablespoons unsalted butter

3 cups plus 2 tablespoons flour

2 cups granulated sugar

1-1/2 cups vegetable oil

3 large eggs

1/2 cup orange juice

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

2 to 2-1/2 cups peeled, cored and finely diced sweet apples

1 cup walnuts, finely chopped

 

Glaze

3/4 cup granulated sugar

6 tablespoons unsalted butter

1/3 cup buttermilk

1/2 teaspoon baking soda

 

      Preheat oven to 325 degrees. Mix together the  softened butter with 2 tablespoons of butter to make a paste. Using a pastry brush, paint the flour mixture onto the inside of a 10-inch Bundt pan, until well-coated.

      Using an electric mixer, beat the sugar, oil, and eggs until smooth. Add the orange juice and vanilla; mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups of flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts. Pour the batter into a prepared pan and bake until tester inserted in the cake comes out clean, about 1 hour and 30 minutes. Remove the cake from the oven and let cool for 15 minutes. Turn the cake out onto a cake plate.

      To make the glaze, combine the sugar, butter, buttermilk, and baking soda in a large sauce pan and bring to a boil. Boil until it thickens slightly and begins to turn a light brown, five to ten minutes. Remove from heat. Using a toothpick, poke 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Place the cake in an airtight cake carrier and store in refrigerator. 

 

 

Quick Pigs

 

1 small head cabbage

4 strips bacon

1 pound ground beef

1 small green pepper, diced

1 small onion, diced

1/3 cup uncooked white rice

1/2 teaspoon salt 

1/4 teaspoon black pepper

2 cans tomato soup (10-1/2 oz. size)

1-1/2 cups water

1/4 cup grated Parmesan cheese

 

      Chop the cabbage; spread in the bottom of 9 x 13-inch glass baking dish. Cut the bacon into small pieces; fry and drain. In a large skillet, brown the ground beef the with onion and green pepper; add the cooked bacon. Stir in the rice, salt and pepper; spoon the mixture over cabbage. In a saucepan, heat the tomato soup and water to boiling; pour over the cabbage mixture. Sprinkle the cheese over the top. Cover the baking dish tightly with foil. Bake 1-1/2 hours at 350 degrees.

 

 

Potatoes Anna

 

9 or 10 russet potatoes, baked

1 stick butter, melted

1 pint heavy cream, or half-and-half

 

      Cut the baked potatoes in half and scoop out the insides into a glass pie plate or ceramic baking dish; piling them high. Pour the melted butter and the cream over potatoes. Let stand for 2 hours or more. Cover with the grated Swiss cheese or a mix of Swiss and cheddar. Bake at 350 degrees until brown and bubbly.

      

      Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it. .

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