Monday, March 8, 2021

Irish Apple Cake

In anticipation of St. Patrick's Day, I've prepared us an Irish Apple Cake that I've been wanting to make, that comes from Mary's blog Home Is Where The Boat Is. My quilt topper was made years ago, and it's fun to pull out for St. Paddy's Day.   My new heart shaped cake stand is a birthday gift from my forever friend, Joy, who knows me so well.

My late beloved mom gave me these kissing leprechauns years ago.  She always thought of my hubby and I.

This Johnson Brothers teacup called Roland is a beautiful vintage pattern.

This thrifted teapot was made in Cork County, Ireland, where my great grandmother, Hannah, was born.

Another memento is this pair of candle holders that my mom gave me, that belonged to my maternal grandmother.  I love family treasures! 

Let's have a cup of Irish Breakfast tea and a slice of cake together, shall we?

I had a birthday celebration with these two granddaughters and my son, Tim, and DIL, Julie.

I celebrated with the rest of my family, Molly and Eric, Kristen and Kevin, and the rest of my grandchildren, except for Connor, who's in the Marines.

Yield: 1- 9" springform cake or 1 -7" springform cake and 3 mini loaves
Author: Made by Kitty, but recipe came from Mary, at Home Is Where The Boat Is.
 Mary got the recipe from The Complete Irish Pub Cookbook
Irish Apple Cake

Irish Apple Cake


  • Cake
  • 2 large cooking apples, such as Granny Smith
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon (the next time I'm going to add a little bit of cloves)
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter,  softened
  • 1/2 cup superfine sugar (or same amount of granulated sugar processed in a food processor for 1 minute)
  • 2 eggs (I use room temperature eggs or put the uncracked eggs into a bowl of warm-hot water for 5 minutes)
  • 1-2 tablespoons milk
  • confectioners’ sugar for dusting
  • Streusel:
  • 1 cup flour
  • 1/2 teaspoon cinnamon (Mary's suggestion)
  • 6 tablespoons butter
  • 1/2 cup superfine sugar


  1. Preheat oven to 350 degrees and spray a 9- inch round springform pan with cooking spray.
  2. To make the streusel topping, sift flour and cinnamon into a bowl (I use a whisk instead of sifting) and cut in butter with a pastry blender until mixture resembles crumbs. Stir in sugar and put aside.
  3. Peel, core, and thinly slice apples (I used my apple-peeler-correr-slicer). Set the apples aside.
  4. To make the cake, sift the flour into a bowl with the baking powder, cinnamon and salt. Place the butter and superfine sugar in a separate bowl and beat together until light and fluffy. I used my mixer for this. Gradually beat in eggs, adding a little flour mixture with the last addition of egg. Gently fold in half of the remaining flour mixture, then fold in the rest with the milk.
  5. Spoon the batter into the prepared pan and smooth the top (an off set spatula works great for this this batter). Cover with the sliced apples and sprinkle the streusel topping evenly over the top. Bake for 1 hour or until browned and firm to the touch. Let cool in pan before removing the sides. Dust cake with confectioners’ sugar before serving.
  6. Best served warm from the oven or reheated in the microwave.


Vanilla ice cream or whipped cream is a nice accompaniment.

I baked the mini loaves for 45 minutes and the 7" cake for 50 minutes.

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Thank you for your visit!  xo

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Monday, March 1, 2021

Rainbow Bread

My youngest son and daughter in law went skiing and my son, Mike, and I watched Harper and Hayden for a few days after our frigid shutdown in Texas.  It was a busy time of tea parties, baking, cookie dipping, slushies from  the neighborhood Ice Cream Truck, and gnome making out of socks.  My son made them an Olaf snowman and drew pictures of Olaf for them to paint.  Harper had kindergarten upstairs with three other little girls and a wonderful teacher.  Hayden was a busy ballerina and tap dancer. 

These were our candy dipped Oreo cookies that we had for a tea party. You can purchase molds at Michael's or JoAnn's for making these quick and easy treats. 



 This was our rainbow bread dough.  I made this several years ago and you can see some of my other grandchildren here.

I love looking back on the grands' younger pictures of fun times in my kitchen.

Yield: 2 loaves
Author: Kitty
Rainbow Bread

Rainbow Bread

This is a fun activity for young ones and the recipe was given to me from my friend, Mary, who had been a preschool teacher.


  • 2 packages active dry yeast
  • 1 T granulated sugar
  • 1 c warm water [100° to 115° F, approximately]
  • 1/3 c olive oil (or vegetable oil)
  • 3/4 c hot water
  • 2 t salt
  • 5 1/2 to 6 c AP flour (start with 5 cups)
  • cornmeal or semolina flour


  1. Stir the yeast, sugar and warm water together in the bowl of a stand mixer; let sit until yeast dissolves and starts to proof.
  2. In the meantime, add the olive oil to the hot water and let cool to lukewarm. Add the salt, and combine with the yeast mixture. Stirring vigorously with the dough hook attachment, add the flour 1 c at a time, until the dough almost comes away from the sides of the bowl. [The dough will seem rather soft and sticky at this point.] Continue kneading the dough with the dough hook, adding a couple tablespoons of flour as you go along. Alternatively, you could turn out the dough onto a lightly floured board and knead with your hands. Continue kneading until the dough has absorbed enough flour that it is easy to handle, about 2 to 4 minutes.
  3. When the dough is soft and smooth, let rest for 5 or 6 minutes and then divide into two. (At this point, you add your food coloring to dough that has been separated into as many colors as you would like. You can have the child then put them together and stack and twist them). Without food coloring, you roll each half into a rectangle about 12″ x 8″. Starting from the wide end, roll the rectangle up quite tightly, pinching the seams as you roll. Let the rolled loaves rise on a piece of parchment paper, that has been sprinkled with cornmeal or semolina flour, in a warm, draft-free place until doubled in bulk, about 50 to 60 minutes. Place a baking stone* on the middle rack of the oven and preheat to 425° F while the bread proofs. (At this point, I slashed the of the loaves).
  4. After the dough has doubled in bulk, place the loaves on top of the hot stone, parchment and all (I use a rimless cookie sheet to transfer the loaves). Bake 30- 40 minutes (directions said 40, but this was too long for my oven!), or until the loaves are a rich, golden color and make a hollow sound when you tap the crust with your knuckles, top and bottom. Cool on a rack and slice when fresh.
  5. *If you have no baking stone, butter one or two baking sheets well and sprinkle with cornmeal. Place the just-rolled loaves on the sheets, and then let them rise until doubled in bulk. Bake the loaves on the sheet[s] on the middle rack, the same as you would with the stone.
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Monday, February 22, 2021

Overnight Sticky Rolls


As all of you may have heard, we've had a rough time this past week in Texas.  We had record low temperatures, lots of snow, power outages, and damage worse than Hurricane Harvey.  Thankfully, I did not lose power or have any damage that I know of.  My daughter's house lost power off and on, they had a gas leak and two pipes that burst.  However, I'd like to share a story of goodness in the world.  Her husband went to pay the repairman and he said that it would cost $1200.00.  However, the man saw the United States Marines sign in their yard, and asked about Connor. He waived the charge and said to tell Connor "Thank you for his service".  Is that not a heartwarming story??


Since I have a February birthday, I'm sipping a cup of tea from my Royal Albert Flowers of the Month Violets teacup.  

Here's Harper with Olaf!  

Here's my son pulling little Hayden!   I have another heartwarming story about Hayden.  My son texted me one night and said that he had asked Hayden, "How'd you get so cute...was it from Mama or Daddy?"  Hayden answered,  "It was from Nana".  Oh my goodness, that completely melted my heart.  I asked if she could get any sweeter, and he said, "Well, actually yes she could, because it was 9:30 and she was still up!" 

Yield: 15 delicious buns
Author: Kitty
Overnight Sticky Buns

Overnight Sticky Buns

This recipe came from Betty Crocker and it's wonderful to fix the night before and then bake the next morning. Mine did not rise that much overnight, so I left them to rise covered in my oven with a pan of warm water below.


  • Rolls:
  • 3 and 1/2 to 4 cups all-purpose flour or Bread flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 packages regular or quick active dry yeast
  • 1 cup very warm milk (120°F to 130°F) 
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 1 cup brown sugar
  • 1/2 cup butter or margarine
  • 1/4 cup dark corn syrup (I used light)
  • 3/4 cup pecan halves
  • Pecan Filling:
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter or margarine, softened


  1. In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
  2. On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
  3. Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
  4. In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
  5. Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.  See NOTE.
  6. Heat oven to 350 degrees.   Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.


My rolls had not risen very much in the fridge overnight. I put the covered pan of rolls in my oven with a pan of very hot water below to let them rise, and then baked them.

Thank you for visiting!  xo

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