2622 Karsten Rd - Rogers City, Michigan
Raw Apple Cake
2 cups sugar (I use 1 cup white & 1 cup brown sugar)
3/4 cup shortening (Crisco or margarine)
1 tsp vanilla flavoring
Cream above ingredients until all sugars are blended well.
3 cups flour
1 tsp salt (I use 1/2 tsp)
2 tsp baking soda
Mix together with creamed mixture above.
4 cups chopped apples (I use Gala, Cortland, Sweet 16 or any apple from Knaebe's)
1 cup chopped walnuts
4 Tbsp white sugar
4 Tbsp margarine or butter
8 Tbsp flour
1 tsp cinnamon
Mix flour, sugar & cinnamon together and cut in margarine til crumbly. Sprinkle over cake batter before putting in oven.
Preheat oven to 350 degrees. Grease or spray a 10x13 pan (may have to bake longer in a 9x13 pan).
Bake 40-45 minutes. Don't overbake as it will be too dry. This is great served warm with whipped cream or cold with a hot cup of coffee in the morning.
This recipe came from my high school best friend, Pat. She served it to us many years ago, on our first visit to her new home in Rochester, MI. I think of her every time I make this cake!!! Aren't friendships great!!!
"Hello to my wonderful friend Dusty, who has taught me so much about baking and cooking. She's a wonderful friend and a fabulous cook!"
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Apple Stuffed Acorn Squash a la Ma Knaebe
For more yummy recipes, visit my fabulous niece's blog. She's a therapist, Master Baker & an awesome cook!
2 acorn squashes (1 pound each)
1/4 cup butter (can use less)
2 large-"ish" apples (I like Golden Delicious or Gala - not a real sour variety)
1/2 cup pecan halves
1/2 cup sugar
1 1/2 cups cranberries (fresh or frozen)
1/2 cup golden raisins
1/2 teaspoon ground cinnamon
Pre-heat oven to 400. Cut squashes in half lengthwise; scoop out seeds. Put squashes cut side up in a baking pan with enough water to come 1/2-inch up sides of squash. Brush squash with salad oil and sprinkle with salt and pepper. Cover with foil and bake 30 minutes. (I have used plastic and nuked them till mostly tender too)
Meanwhile, Core and coarsely chop apples. Melt butter over med-high heat; Add apples, pecans and sugar. (if your cranberries are frozen, add them now) Cook and stir for about 6-8 minutes or until fruit is glazed and tender. Add cranberries (if using fresh), raisins and cinnamon. Cook until slightly thickened. Uncover squashes, fill with fruit, and bake for 15 more minutes or until squashes are tender. Put on platter and slice each squash lengthwise.
We frequently enjoy this at Thanksgiving! ( You can make the fruit filling ahead of time)
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Roasted Squash and Fennel
(Yeah, fennel, no kidding! Think you can't find that in North East Michigan? Hah! Think again, Duckies! Go to Neiman's in Alpena! I don't even KNOW Mr. Neiman, but I'm madly in love with him! Neiman's has almost everything you can find in a big city store, and they have lovely fresh fennel!)
1 butternut squash (about 2 lbs or so) That's the beige one that looks like a bell. (get your husband to seed it, peel it and chop it!)
2 firm tart apples (from Knaebe's, of course, sheesh!) cored and diced, peels on.
2 fennel bulbs, cut in half lengthwise, cored and chopped. (I didn't know about coring it the first time and I couldn't tell any difference!)
About 2 Tablespoons of the frilly fennel fronds, chopped (more or less)
1/2 cup dried cranberries
1/4 cup olive oil
1 good teaspoon salt
1/2 teaspoon pepper
Heat oven to 400 degrees and put rack at upper middle position. In biggiemongous bowl, mix squash, apples fennel, fronds, cranberries, oil, salt and pepper. Cover a large baking sheet with foil, (optional, but easier to clean), spread mixture onto baking sheet and roast until veggies are light brown and tender, stirring occasionally. (45 minutes to an hour) Yummy hot or at room temperature!
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Easy Fav Waldorf Salad
Diced apples (mixed red and gold delicious are nice, Honey crisp works well, and Cortland is good because it doesn't turn brown quickly)
Chopped crisp celery
Toasted pecan pieces*
A few baby marshmallows
Toss ingredients above with Vanilla yogurt (fat free works fine) Serve!
* Toast Pecans at 375 degrees for about 7 minutes; cool (if you burn them, they will be bitter-I have ADD, I know this!!)
Use toasted walnuts instead of pecans
Use dried cranberries instead of cherries
(if you're taking this to a potluck, you can put the apples in Fruit Fresh first, but be sure to dry them before putting the salad together)
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Morgan Sherwood’s Apple Bread
3/4 cup milk
1/2 cup butter
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon white sugar
3 packets yeast
1/2 cup warm water (between 85 and 110 degrees F)
2 apples, chopped
1 teaspoon ground cinnamon
1 1/2 cups whole wheat flour
3 cups all purpose unbleached flour, plus some extra
Equipment you need:
Stand mixer with dough hook
Knife and cutting board to chop apples
Pie pan or cookie sheet
Timer or clock
How to make it:
Put milk, butter, brown sugar and salt into a small saucepan. Heat until
almost boiling (this is called scalding) and the butter has melted. Set
this mixture aside and let it cool down to room temperature.
Dissolve the yeast in warm water. Add 1 teaspoon white sugar. It will foam
up. That lets you know the yeast is alive! It eats the sugar and makes
carbon dioxide. That’s what makes the bread rise.
Add the yeast mixture to the milk mixture in a mixing bowl on a stand mixer.
Add chopped apples, eggs, flour and cinnamon.
Knead with a dough hook (on speed 2) for 5-8 minutes, adding just enough
extra white flour for the dough to come together in a ball and clean
the sides of the bowl.
Put dough into another large bowl. Cover with a damp kitchen towel and
put in a warm (but not hot) place. Let it rise for one hour, or until
it is doubled in size.
Punch down the dough! Shape it into 2 round domes and put them on greased
pie pans or a cookie sheet. Let it rise 20 minutes more. (This is a good
time to turn on your oven and let it preheat.)
Bake the bread at 375 degrees for 30 minutes. You can check to make sure
it’s done by thumping the top. It should sound hollow, and be golden
brown on the top.
Let it cool, cut it and EAT IT! YUMMM!