**My claim to fame recipe, lol. This is my favorite thing to make, and I do a darn good job if I do say so myself!**
Adam's Downfall(apple cake)
1 cup crisco oil
2 cups sugar
1 1/2 tsp vanilla
2 cups flour
1 tsp salt
1/2 to 1 tsp cinnamon
1 tsp baking soda
3 cups apples, peeled and cut into small pieces
1 cup chopped walnuts, mixed with 1 tbs flour
*Beat together oil, sugar, eggs, and vanilla for 3 minutes. Sift together flour, salt, soda, and cinnamon. Add dry ingredients to the oil mixture and mix very well. Stir in apples and walnuts. Grease and flour 9x13 inch pan. Spread mixture in pan and bake at 350 for about 1 hour.
1/2 cup butter
1 cup brown sugar
1/4 cup milk
*Combine in pan and bring to a boil; boil for 3 minutes. Pour on top of warm cake.
---> Notes from me!
I've been making this for several years because people request it of me, so I have kind of tweeked the recipe to my liking. It isn't much, but apparently it makes a lot of difference because when I give out the recipe people claim it doesn't taste as good as mine when they make it. So anyhow, here are some minor changes that I do.
*I only use granny smith apples and I chop them up very finely in a food processor. I also chop the walnuts finely in a food processor (sometimes I don't use walnuts at all).
*I don't measure my vanilla or cinnamon, so I'm probably putting in more than what is needed.
*Before putting the glaze on, I wait until the cake is pretty cool (sometimes I wait until the next day). Then I poke holes all over the cake with a toothpick. When I pour the glaze I take a spatula and make sure every nook and cranny gets covered.
Pulse until a dough forms on the blades of the food processor. Remove from bowl and shape into a 2 inch thick log. Wrap in plastic wrap or parchment paper and refrigerate at least 2 hours or overnight.
Place racks in middle and lower third of oven and preheat to 350 degrees. Line baking sheets with parchment paper.
Remove dough from fridge. Cut into 1/4 inch thick disks and arrange 1/2 inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate from front to back and continue to bake for another 3-4 minutes, until the cookies are light brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool, or they'll break; they're very delicate.
Melt and temper 1 1/2 pounds bittersweet chocolate. Dip cookies into chocolate using a fork to turn them over and then lift them out of the chocolate. Set the dipped cookies on parchment. Allow to cool completely, then store in an airtight container. The cookies will keep 3-5 days in the fridge or freeze for 2 weeks.
If you are not sure how to temper chocolate, this is the method I use. (tempered chocolate crisps up and hardens where just melted chocolate won't) I melt most of the chocolate and stir until it cools to about 100 degrees, then thrown in a "seed" of chocolate (a large chunk of chocolate that has not been melted) and stir constantly until the temp gets to 90 degrees. This will make the chocolate tempered so it hardens. While dipping, make sure the chocolate does not go below 88 degrees. You can do this by putting it on a pan of hot water and stirring for a minute if temp starts dropping.
1 - 15 oz can pumpkin
1/2 cup EggBeaters
1 1/2 cup skim milk
3/4 cup Splenda
1/2 teaspoon salt (I just sprinkled a bit)
1 teaspoon pumpkin pie spice (I used 1 1/2, love the stuff)
Beat till smooth (I just whisked it all); put in Pam sprayed pie pan. Bake at 400 for 15 minutes, then at 375 for 45 minutes till knife inserted in center comes out clean. Because of the size of the pie plate it's usually less than 45 minutes so just keep checking on it. Serve with FF Cool Whip! Delicious!!!
Since I typed it up for my BB the other day, might as well copy it over here:
Rhubarb Crisp (mind you my mom is the worst recipe writer-downer I know, but I think I've tried this rendition a few times and it was as good as I remembered it being in my youth):
Mix til crumbly:
1/2 cup margarine or butter
1 cup flour
1 tsp cinnamon
3/4 cup oatmeal
1 cup brown sugar
Press one half of the above mixture into a 9" square casserole dish. Cover with 4 cups diced rhubarb (the redder, the better)
heat in saucepan until clear:
1 cup sugar
2 tblspoon corn starch
1 cup water
1 tsp vanilla
Pour over rhubarb, then top with the rest of the crumbly mixture. Bake 1 hour at 350 degrees. Served best with coolwhip
I haven't posted in a REALLY long time, but here is a great recipe I discovered the other day. I made a few the other night and they are so good! It calls to for it to be served with mustard, but I dipped mine in ranch dressing. I thought they tasted pretty good left plain as well. I really like this because you can kinda change things around and really make it your own.
Parmesan Spinach Balls
4 (10 ounce) packages frozen chopped spinach, thawed and drained
4 cups Italian-style seasoned bread crumbs
2 cups grated Parmesan cheese
1 cup butter, melted
8 small green onion, finely chopped
8 eggs, lightly beaten
salt and pepper to taste
*Preheat oven to 350
*In a medium bowl, mix the spinach, bread crumbs, Parmesan cheese, butter, onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
*Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.
Not sure if I posted this one before or not so I am posting it again.
Broccoli Cheese Soup
2 cps potatoes, pealed and diced
1 cup broccoli. Chopped, cooked or frozen
2 cups water
1 cup celery, diced
½ cup onion, chopped
1 tsp parsley flakes
1 chicken bouillon cube
½ tsp salt
Dash of pepper
2½ cups milk
3 Tbsp flour
½ pound Velveeta cheese, cubed
In a large, saucepan combine first 9 ingredients, mix well and cover, simmer until vegetables are tender, about 15 minutes. Mix flour and milk stirring until smooth and add to saucepan, cook until thickened, stirring often. Just before serving add the Velveeta cheese and stir until melted.
Makes about 4 servings.
You may double the recipe or add more broccoli as desired. Don’t make in a crock pot but you may put it in one to keep warm.