Apple Cinnamon Bundt Cake

This recipe came out good.  I should have baked it the entire cook time and maybe plus another 5 mins.  I ended up not being able to get it out because it was a tad raw and undercooked. I'm not very good at baking but getting better at it.  The apples are very sweet on top if you like that.  It's a very dense cake but very good esp with a cup of hot chocolate or coffee.  Score: 7  (and as usual i forgot the walnuts which would have made it 10 times better!) well off to search for tomorrows recipes!







Mom’s Apple Cake

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

 

Crockpot Beef Stroganoff

This recipe came out really good. I only used 1 lb beef tips. I didn't realize it said cube steaks but i'm sure it'll be just as good.  I don't like to read directions as much as i don't like to follow them!  And use the 2 cans of condensed soup cans!! I did one and when it was almost done it seemed watery so i added it the last hour and it came out great. I didn't add mushrooms because my husband won't eat them!  The cream cheese and sour cream is optional so i didn't use them and i'm lactose intolerant sooooo yeah.. Score: 8





1-2 lbs cube steak, cut into one-inch pieces; or 1-2 lbs stew beef, cut into 1/2 inch pieces
2 cans condensed mushroom soup (no substitutes!)
1 cup chopped onion
1 Tb Worcestershire sauce
1 14 oz can beef broth
8 oz button mushrooms, cleaned and quartered (optional)
salt and pepper to taste

4 ounces cream cheese, room temperature
1/2 cup sour cream

In the crockpot, combine the meat, soup, onion, Worcestershire sauce, mushrooms, salt and pepper and beef broth. Cook on low for 5-6 hours (or on high for 3). Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so.

Serve over cooked egg noodles or rice. (After the egg noodles have cooked, I like to add them directly into the crockpot for about half an hour for the flavors to mingle and thicken up a bit.)

Baked sliced potatoes...

These potatoes were awful!!!!! I even put butter inbetween each slice .. They came out super dry and raw.. I drenched them with olive oil and baked an extra 10 mins.. nothing changed. If you think about it when u bake a potato its not sliced so in the inside can get hot and bake. If they're sliced they just dry up... 1 out of 10......Score:2

Ingredients (serves 4):
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish

Preheat the oven to 425˚F (220ºC).
Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Be careful not to slice all the way through. The potato will fan out a bit as it bakes.

Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.

Lay the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.

Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.

Garnish with additional parmesan and chives!

Oreo Cookies

These cookies are really easy to make.  They are super soft when they're done and after a few days if you havn't eaten them they kinda fall apart but def good.  I didn't use the cornstarch because for some reason i think i'm allowed to leave ingredients out of recipes which usually gets me in trouble!

Cookies and Cream Cookies

Yield: about 14 medium cookies

• 1-1/4 cups + 2 Tablespoons unbleached all-purpose flour (165 g)
• 1 Tablespoon cornstarch (8 g)
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 cup light butter, softened
• 3/4 cup granulated sugar (144 g)
• 1-3 Tablespoons egg white, or until dough comes together
• 1 teaspoon pure vanilla extract
• 5-6 Oreo cookies, crushed

1. Preheat oven to 375 degrees F. Line two or three baking sheets with parchment paper.
2. Whisk together flour, cornstarch, cream of tartar, and baking soda in a medium bowl.
3. With an electric mixer, beat together butter and sugar on medium speed just until smooth. Add egg white and vanilla.
4. Add flour mixture and stir until combined. Stir in Oreos. Refrigerate dough 10 minutes.
5. Using an ice cream scoop, distribute six evenly-spaced dough portions on one baking sheet. Bake for 10-12 minutes (I found 11 minutes to be about perfect, and keep in mind, they should be slightly underbaked). Let cookies cool on pan until set.
6. Repeat step 5 with remaining dough, refrigerating dough between each batch.