Category: MEMES & LINK PARTIES

Apple and Almond Cake

I’m so happy to be guest posting for Our Krazy Kitchen and Save Room for Dessert.  Dessert I believe is very necessary in life.  A mouthful of a luscious dessert is a little treat which can make a meal memorable. Alternatively a sweet pick-you-up in the mid afternoon with a cup of tea is a tradition I grew up with in England and happily continue to this day! 

I hope you enjoy this apple and almond cake, it’s a lovely flavor combination and tastes just as good the next day – if it lasts that long.

Ingredients.

2 sticks unsalted butter (room temperature if possible)
1 1/2 cups sugar
Zest of an orange
4 eggs
1/4 cup sour cream
Juice of an orange
1 1/2 cups all purpose flour
1/4 cup ground almonds
1 teaspoonful cinnamon powder
1/2 teaspoonful allspice
Pinch of salt
1 1/2 teaspoonfuls baking powder
1/2 teaspoonful of baking soda
1/8 cups flaked almonds
2 large or 3 medium apples (peeled and chopped)
1-2 teaspoonful sugar (for sprinkling)

Heat the oven to 350 F

Cream the butter, sugar and orange zest together until really light and creamy.

Add the eggs, one at a time, scape the bowl down after each addition.  Beat well.

Peel and chop the apples, rub with lemon juice to stop the apples turning brown.  Set aside.

Combine the sour cream and orange juice in a measuring jug.

Combine the flour, ground almonds, cinnamon, allspice, salt, baking powder and baking soda in another bowl.

Pour half the flour mixture into the butter mixture and gently combine.  Add the sour cream mixture, combine but do not over mix.  Add the rest of the flour mixture and gently combine.

Toss half the apple slices in a teaspoon of flour and fold into the batter.

Pour the mixture into a greased, 11 inch springform pan.  Arrange the rest of the apples in a pattern on the top.  Scatter the sliced almonds and a tablespoon of sugar on top.

Bake for 50 minutes to an hour.  The cake is done when risen and golden and a wooden tooth pick inserted comes out clean.

Cool in the pan for 10 minutes or so, then remove and cool on a cooking rack. 

Dust with confectioner’s sugar before serving and a dollop of whipped cream.

Enjoy.

Brown Sugar Pork Chops with Onions

Prep Time: 15 min
Total Time: 25 min
Servings: 4 servings


See More Better Homes and Gardens Recipes
Ingredients

  • 2 teaspoons vegetable oil
  • 4 boneless pork rib or loin chops, 1/2 to 3/4 inch thick
  • 1/4 teaspoon ground black pepper
  • 1 medium onion, halved lengthwise and thinly sliced
  • 1/4 cup orange juice
  • 2 tablespoons packed brown sugar
  • 1/4 teaspoon crushed red pepper (optional)

Directions
1. In a large skillet heat oil over medium heat. Sprinkle chops with black pepper. Cook chops in hot oil for 6 to 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking time. Remove chops from skillet; cover and keep warm.
2. For sauce, in same skillet cook and stir onion over medium heat for 3 minutes or until tender. Push onion aside. Remove skillet from heat; add orange juice and brown sugar. Return to heat. Cook and stir for 1 minute or until sugar is dissolved. Stir onions into sauce.
3. Spoon sauce over chops; sprinkle with crushed red pepper, if desired. Serve with steamed green beans.

 
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Happy Eating…

CHILE CORNBREAD CASSEROLE ~ CLASSIC GOOD EATS

It’s not often I use a box mix for anything, but my ex-MIL gave me this recipe for cornbread years and years ago and it’s a no fail.  I added the chiles a few years ago and it has become a family favorite.

CHILE CORNBREAD CASSEROLE
15.25 oz. can white corn
4 oz. can chopped green chiles, drained REALLY well
8.5 oz. can cream corn
8 oz. sour cream
1 large egg
1 box JIFFY (small blue box) Corn Muffin Mix
1/2 cup melted butter

  • Mix all together by hand.
  • Pour into greased 9×9 pan.
  • Bake 45 minutes at 350°.
  • If you are doubling the recipe, use a 13×9 baking pan and bake at 350° for 1 hour or golden brown and set.

HONEY LIME ENCHILADAS

Enchiladas are just something that I never grow tired of. For one thing, you can make them a bazillion different ways.  So I’m always excited when I see a new way to make enchiladas.  This time I needed something quick.  I had the chicken, I just needed stuff to put in it.  These were perfect.

The flavor combination of the honey, lime and chipotle is wonderful.  A lot sweet with a little spice for the tongue. 

This recipe made a lot, we froze one 8 x 8 pan so I have something to look forward to next month! 

Honey Lime Enchiladas

Adapted from TidyMom

2 pounds chicken, cooked and shredded
2 cans (15 oz) black beans, rinsed and drained


6 tablespoons honey (1/4 cup + 2 tablespoons)
1/2 cup lime juice
1 tablespoon chipotle chili powder
1 teaspoon garlic powder


2 (10 oz) cans green enchilada sauce
6 ounces colby jack cheese (or whatever kind you’d like)
1/2 cup milk
18 -6 inch 100 calories whole wheat tortillas

  • Cook chicken, cool, shred.  Mix together the honey, lime juice, chipotle chili powder and garlic powder.  Add the chicken and black beans to it, stir and marinate in the frig for 30 minutes or more. 
  • I used a 9 x 13 pan and an 8 x 8 pan.  Pour a small bit of sauce on the bottom of the pans. 
  • Mix milk with the enchilada sauce. 
  • Lay out tortilla. Spread a small amount of enchilada sauce around on tortilla.  Place 1/4 cup of chicken/bean mixture on the tortilla, sprinkle with a bit of cheese.  Not too much as you want to save some for the top. Fold enchilada and place in pan. I got 12 in the 9 x 13 pan and 6 in the 8 x 8 pan.  Cover enchiladas with the rest of the sauce and sprinkle with cheese.  Bake at 350 for about 30 minutes.  Or cover one pan with aluminum foil and freeze for another night. 

You could also use 3 – 8 x 8 pans with 6 enchiladas in each and freeze two of them.


Total calories = 4801 calories
18 servings = 267 calories per enchilada

BANANA SPICE CAKE

BANANA SPICE CAKE
1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup

  • Pre-heat oven to 350 degrees.
  • GREASE loaf pan or 8×8 baking dish.*
  • With a wooden spoon blend the butter, sugar and eggs.
  • Blend in bananas until well mixed.
  • Sift dry ingredients together.
  • Add dry ingredients and mix well with swift strokes.
  • Add vanilla and raisins.
  • Bake 45-55 minutes until toothpick comes out clean.
  • Immediately invert on to serving plate.
  • Wait 15 minutes for cooling.
  • Warm the maple syrup in the microwave for 30 seconds.
  • Using a toothpick, pierce holes into the top of the cake.
  • Drizzle maple syrup over the cake and allow it to drip down the sides.

*Works really well in today’s decorative bundt style pans.

Recipe (page 142) adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron

I seriously adapted this one into a modern easy to use recipe.

Aloha Friday

In Hawaii, Aloha Friday is the day they take it easy and look forward to the weekend. So I thought that on Fridays I would participate and take it easy on posting, too. Therefore, I’ll ask a simple question for you to answer. Nothing that requires a lengthy response.
If you’d like to participate, just post your own question on your blog and leave your link at An Island Life. Don’t forget to visit the other participants! It’s a great way to make new bloggy friends!

Today’s question is:
What is your favorite recent movie?

final blog signature. ♥