Category: cake

• 3 large eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 cups chopped peeled tart apples
• 3/4 cup chopped pecans
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons butter, softened
• 2 cups confectioners’ sugar

Directions

• 1. In a large bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13×9-in. baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
• 2. In a small bowl, beat cream cheese and butter. Add confectioners’ sugar, beating until smooth. Spread over cake. Refrigerate leftovers.

This is very moist, I will make this again and I’ll replace the cup of oil with applesauce. I will also try walnuts instead of pecans, and I’ll sprinkle some on top (just because I have an abundance of walnuts). This is delicious and I think it will be even better when it is cold.

Black Walnut Apple Cake

Cake:

2 cups sugar

1 cup vegetable oil

3 large eggs

1 teaspoon salt

1 teaspoon baking soda

3 cups all-purpose flour

2 teaspoons vanilla extract

3 cups granny smith apples, peeled and diced

2 ½ cups chopped black walnuts (divided)

(Optional: I thought rum would be good in this, so I added a couple Tablespoons)

Brown sugar glaze: (see my tip at bottom of recipe)

2 cup brown sugar, packed

½ cup butter

2/3 cup evaporated milk

(Optional: I added 2 Tablespoons of rum, after I removed the glaze from the heat, just because)

Pay close attention to dividing of walnuts in instructions.

Preheat oven to 325 degrees. Grease desired cake pans(s). In a large bowl, combine sugar, oil, eggs and salt. Beat at medium speed until well blended. Add baking soda and beat 2 minutes. Gradually add flour and beat until combined. Stir in vanilla, apples, and one cup walnuts. Bake at 325 degrees for 45-50 minutes (for two layers) or 50-60 minutes for 9 x 13 or Bundt) I used a 9 x 13 and baked for 55 minutes – watch and judge your cake (remember I put rum in so I baked for longer due to extra liquid) Cool for 10 minutes then remove from pan. Let cool one hour as you prepare the glaze.

Tip: Chop one cup of walnuts and put it with the recipe ingredients when you sit everything out ahead of time.

Glaze Tip: I made the glaze while cake was in oven because it must sit in the refrigerator for 1 hour.

For the glaze, combine sugar and butter in small saucepan over medium heat stirring until butter is melted and sugar is dissolved. Stir in evaporated milk and bring to boil, stirring for 2 to 3 minutes or until thicken. Remove from heat (this is when I added the rum) and chill for one hour. Spread brown sugar glaze over cake. Sprinkle and press remaining black walnuts into top and sides of cake.

This was delicious the next day for breakfast.

Mini cheesecakes with banana cookie crust. Remember the banana cookie recipe I shared a day or so ago? I froze some of the dough from a batch I made 2 months ago because I wanted to see how they would turn out after freezing. I just baked them for this recipe. The cookies are delicious, and did not lose any flavor. They were the crust for these mini blueberry cheesecakes. (the author of the site I share for the cheesecake, uses vanilla wafers for the crust in the recipe) So easy – you can’t stop licking the beater -Jim just licked the spoon and said, “Oh my!”

These are very easy to create. I baked the cookies first, before adding them to the cups for this recipe. Here is where you can find the recipe for the cheesecakes:

https://bit.ly/2YyKWM2

I had everything in her recipe, except the wafers. I wanted to create it without going to the store for wafers only – so I pulled out some frozen cookie dough to use in place of. I wanted to share this idea for those who see a recipe and do not have all the ingredients – it’s an idea of how to make some recipes work for you.

Eggnog Tres Leches Cake

1 package (18-1/4 oz) white cake mix

1 1/3 cups water

2 tablespoons canola oil

3 egg whites

2 cups eggnog

1 can (14 oz.) sweetened condensed milk

½ cup 2% milk

1-1/2 cups heavy whipping cream

¼ cup sugar

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 13-in. x 9-in. baking pan.

Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart.

In a large bowl, combine the eggnog, sweetened condensed milk and 2% milk. Pour a scant ¾ cup mixture over cake, let stand for 20-30 minutes or until liquid is absorbed. Repeat four times. Cover and refrigerate for 8 hours or overnight.In a large bowl, beat cream until it begins to thicken. Add sugar, beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers.

Note: I put this back in the refrigerator between each liquid absorption setting up stage.

Tip: This takes some time to prepare – several waiting stages – this is delicious, and it is rich. I think it is a great snack cake for a party with small pieces added to dishes.