Monthly Archives: October 2010

German Apple Cake

German Apple Cake
Great apple pie flavor in a moist cake with a “cookie-crunchy” crust. Delicious and easy! Makes 24 bars.

2 cups granulated sugar
1 cup oil (yes, 1 cup!)
2 eggs
2 tsp. cinnamon
1/2 tsp. salt
2 cups flour
1 tsp. vanilla
1 tsp. baking soda
4 medium sized baking apples: peeled, cored and chopped into 1/2″ chunks

1. Sift dry ingredients together into a bowl and set aside.

2. In an electric mixer, beat oil and eggs until creamy. Add the sugar and vanilla and mix well.

3. Slowly add the dry ingredients to the egg mixture until combined. The batter will be almost like a paste. Fold in apples with spatula or wooden spoon.

4. Spread batter into a greased and floured 9″ x 13″ pan. Bake at 350 degrees F for 45 minutes or until a knife inserted in center comes out clean. Let cake cool, cut into 24 bars and dust with powdered sugar.

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Savory Cream Puff Bites

Savory Cream Puff  Bites (or Crab)
They’re not just for dessert!

 30 – 40 Mini Cream Puffs**

2-3 cups of Tuna Salad** or your favorite Crab Salad (no recipe provided) or Curry Chicken Salad

1. Slice tops of cream puffs almost all the way through. Lift top and fill each with 1-2 teaspoons of salad.

Note: Keep cream puffs and tuna salad separate until shortly before serving. This keeps cream puffs from becoming soggy.

** See recipe below.

Cream Puffs (aka Pate a Choux Pastry)
(Makes 30-40 mini puffs)

1/2 cup of butter
1 cup water
1 cup flour
1/4 teaspoon of salt
4 eggs

1. In a medium saucepan melt butter. Add water and bring to a boil. Add flour and salt all at once; stir vigorously.

2. Cook and stir until mixture forms a ball that doesn’t separate. (It will pull away from the side.)

3. Remove from heat and cool slightly, about 5 minutes.

4. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth and glossy, 1-2 minutes. (The batter gets more glossy with each egg you add. Just make sure egg is completely beat into the flour mixture. Even if your arm gets tired, don’t rush this step. Beating the eggs is what makes the cream puffs rise so don’t try to beat them in all at once.)

4. Drop batter by teaspoonfuls (about the size of a quarter) onto a greased baking sheet, approximately 1 inch apart. Bake in a 400 degree oven for 20-25 minutes. Puffs will be golden brown, dry and sound hollow when tapped. Store in an airtight container for 2 days until ready to use or freeze up to 2 weeks. Here’s another good Cream Puff recipe.

Tuna Salad
(Makes 3-4 cups)

3 cans of tuna, drained (6 ounce)
3-4 teaspoons sweet pickle relish
2 Tablespoons lemon juice
1/4 cup finely chopped onion
1/4 cup finely chopped celery
Mayonnaise to moisten (1/2 -1 cup)

1. Mix together drained tuna, lemon juice, relish, onion and celery.

2. Add mayonnaise one large tablespoon at a time until tuna is moist and creamy. Refrigerate until ready to use.

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Lemon Curd

Lemon Curd
(makes 2 cups)

2 teaspoons of grated lemon peel (optional)
1 cup lemon juice
4 eggs, beaten
1/2 cup butter, cut in pieces
2 cups sugar

1. Combine lemon peel, lemon juice, eggs, butter and sugar in top of double-boiler.

2. Place over simmering water and stir until completely mixed and sugar is dissolved.

3. Continue to cook, stirring constantly, until thickened and smooth. (Indirect slow cooking is required so eggs don’t curdle the sauce.)

4. Pour while hot into an airtight, heat proof container. Cool completely and cover. Store in refrigerator for up to 4 weeks.

This is an excellent video for lemon curd technique whether you add the butter at the beginning or end. Start the video at about 5:04 for the Lemon Curd instruction.

SERVING TIP: Lemon Curd makes an excellent spread for scones, but it can also be used as a filling for tarts or between cake layers.

GIFT TIP: Give small jars or containers, either glass or plastice, of homemade lemon curd as a hostess gift or party favor. Your guests will be delighted!

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