recipe

Archive for September, 2009

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Sep
16
2009

WOW! What a amazing response!

Thanks to everyone for your amazing response to the very exciting “scoop” on Farm Chick Serena and her news!  You still have several days to get your name in the jar for the LOVELY, signed copy of  Farm Chicks in the Kitchen book and original NotQuiteJuneCleaver apron.  Sunday morning I will draw the name of the lucky chick!  If you post a comment tomorrow be patient with my approvals.  I will be out most of the day tomorrow.  I have the annual mammogram tomorrow  plus optometrist appointment AND Ben has a dermatology appointment.  These will likely take way more time than I have allotted.  But as soon as I get home I will get caught up.

I know Serena is very touched by all your kind words and well wishes. A little bird told me she is on her way to Minnesota to the Junk Bonanza. Actually I read it on her blog.  You should go check it out.  Wish I was going! It would be sooo much more fun that what I am doing tomorrow!

Don’t forget to get your Friday Baking with NotQuiteJuneCleaver posts made if you are participating.  I will put new recipes up Friday morning.  Autumn is in the air which really puts everyone in the mood to bake!

applebasket

I think that’s it for today!  Have a good evening and great day tomorrow!

Sep
14
2009

Pot Roast with Apples

1 beef pot roast, about 3 to 4 pounds
1 tsp. vegetable oil
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. ground ginger
3 whole cloves
4 med. apples, cored and quartered (leave skin on)
1 sm. onion, sliced
1/2 c. apple juice or cider
3 tbsp. flour
3 tbsp. water
Preparation:
Trim all excess fat from roast. Lightly rub top of meat with vegetable oil. Sprinkle meat with the salt, pepper and ginger. Insert the whole cloves in meat. Place apples and onions in the bottom of the Crock Pot and put the roast on top of the apples and onions. Pour in the apple juice. Cover and cook on a LOW for 9 to 12 hours, until tender. Remove the roast and apples to a warm platter when fully cooked. Turn the slow cooker to HIGH. Make a smooth paste with the flour and water and stir the paste into the liquid. Cover and cook until thickened. Pour gravy over roast when serving. Makes about 6 to 8 good sized servings.
1 beef pot roast, about 3 to 4 pounds
1 tsp. vegetable oil
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. ground ginger
3 whole cloves
4 med. apples, cored and quartered (leave skin on) – I am going to use Fuji
1 sm. onion, sliced
1/2 c. apple juice or cider
3 tbsp. flour
3 tbsp. water

Preheat oven to 350. Trim all excess fat from roast. Lightly rub top of meat with vegetable oil. Brown on all sides in a skillet with just enough oil to keep it from sticking.  Remove from skillet and sprinkle meat with the salt, pepper and ginger. Insert the whole cloves in meat. Place roast in a roasting pan that you have sprayed with Pam.  Place apples and onions around the roast.  Make a paste with the flour and water and mix with apple juice or cider. Pour this over the meat.  Cover and bake 2 – 2 1/2 hours,  or until tender. Check a couple of times through out the baking to be sure it isn’t getting dry.  You may need to add a bit more cider or water.
Remove the roast and apples to a warm platter when fully cooked, slice and pour the gravy over the slices. Makes about 6 to 8 good sized servings.
I am going to serve this with mashed potatoes and salad.


Sep
14
2009

Mama’s Fresh Apple Cake

Preheat oven to 350.  Grease and flour a tube pan.  I use one like this:

tubepan

  • 4 cups apples chopped
  • 2 cups sugar
  • 2 eggs separated
  • 3/4 cup cooking oil
  • 1 cup chopped pecans
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon

Pour sugar over apples and let stand.  Beat 2 egg whites until stiff.  Add egg yolks and stir.  Add cooking oil to egg mixture.  Beat well and let stand.  Mix together pecans, flour, baking soda, salt and cinnamon.  Pour egg mixture over apples.  Add dry ingredients.  Stir with wooden spoon.  Bake at 350 in greased and floured tube pan for 1 hour and 15 minutes or until cake tests done.

This cake is better the second or third day after baking! I guess it is.  By the third day it is usual long gone!

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