Spiced Apple Nut Cake

Newflower farmer's market opened here in Austin!  Mr. Sherry Berry and I went to visit and it's a great store. Filled with all things organic and healthy, but without the "ritzy" pricetag, I will definately go back to visit soon.  I found this recipe on their website while looking for coupons, and thought I'd give it a shot.  

Servings:  Approx. 8 
Prep/Cook time:  About 35-40 minutes.

Ingredients:

2 Tbsp. plus 1/2 c. unsalted butter, softened and divided
2 Tbsp. plus 1/2 c. sugar
3 med. Chilean Granny Smith apples (6 to 7 oz. each) peeled and thinly sliced (about 4 c.)
3 Tbsp. maple syrup, divided
2 large eggs
3/4 c. plus 2 Tbsp. unsifted all-purpose flour
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1/4 tsp. salt

1/2 c. coarsely chopped pecans

Prep:

Peel and slice your Chilean Granny Smith apples.  Place them in a bowl of  ice water once peeled/sliced so that they won't turn brown. 

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Directions:

In a large skillet, heat 2 Tbsp. each of the butter and sugar over medium high heat until the sugar begins to turn golden.

Add apples; cook and stir until tender and just begin to brown, 5 to 7 min.

Remove from heat.

Lightly butter an 8-inch round baking pan; lightly coat with flour.

Preheat oven to 350™F

Drizzle the bottom of the pan with 2 Tbsp. of the maple syrup. 

Arrange half of the apple slices in a circular pattern to cover the bottom.

In a bowl, beat remaining 1/2 c. butter and sugar until fluffy.

 

Beat in eggs. . . 

Add flour, cinnamon, baking powder and salt; beat on low speed just until combined; 

Then, fold in pecans.

 

Spoon half of the batter carefully over the apple slices in the pan; smooth into an even layer; top with the remaining apple slices, and then the remaining batter.

Bake until the center springs back when gently pressed, about 35 min. 

Cool on a wire rack for 10 min.; loosen edge and invert onto a serving plate. 

Drizzle remaining 1 Tbsp. maple syrup 

over top. Serve warm. **Garnish with whipped cream and dried apple slices, if desired.

To dry apple slices:

Wash and slice into 1/4 to 1/2 inch slices. Pre-treat with a lemon juice/water solution (1 cup of lemon juice to 1 quart of water) solution to prevent browning. Place slices onto drying rack. Dry fruit at 135° F. When fruit is pliable and there is no sign of moisture it can be stored in air tight bags or jars.

*For more recipes from Sunflower/Newflower markets visit this site: http://sfmarkets.shoptocook.com/recipeweb/index.jsp

And now for the hubby taste test:

Thumbs up!  He likes it!

Recipe Courtesy of Chef David Guas, Ceiba Restaurant, Washington, DC

Pulled Pork Sandwiches

I came across a post the other day from the PioneerWoman's site that inspired me to try a pulled pork sandwich.  It was really easy and came out well.  Served on toasted whole grain bread, I topped the sandwiches with spinach and dill relish.  Also added some spicy brown mustard on one side of the bread. Addded some Kettle salt and fresh black pepper chips.  Mmmm!

1. Place a medium sized pork roast in crock pot seasoned with salt, pepper and garlic powder. Add one cup of water to crockpot.
2. Let roast cook in crockpot for 4-5 hours on high heat until tender.
3. Remove roast and place on plate or baking dish.
4. Pull pork from roast with a fork until only fat is left. 
5. Place pulled pork in skillet on medium heat. 
6. Add one chopped onion.
7. Pour one and a half bottles of barbecue sauce over pork and onion and mix well.
8. Remove from heat. 
9. Serve on toasted bread, buns or rolls.

Optional toppings:  

• Sauteed spinach (in olive oil)  with chopped garlic cloves.
  
• Sliced or chopped dill pickles or sweet relish.
• Freshly chopped cilantro.
• Cole slaw or red cabbage.
• Sliced mild jalepenos.

Optional Condiments:

• Spicy brown mustard
• BBQ sauce
• Jalepeno mayo
• Cilantro mayo

Nothing today...

Mr. Sherry Berry is in Houston visiting. I'm at home bored. :( 

It's me, the tv, the computer and a frozen pizza...

Sher~

Sher's Bio Intro

Hey. Just starting my blog. This is cool!!