Irish Apple Cake

It's a beautiful day for some Irish Apple Cake and tea. 

Apple Crunch

I was able to set up a tea for us before the rain came. 

Simply Scrumptious Apple Cake

Let's enjoy a very easy cake today with a cup of Constant Comment Tea. 

Morning Glory Muffins with a Zucchini Twist

Would you like to join me for some Morning Glory Muffins with a Zucchini Twist? 

Small Sized Caramel Apple Dump Cake

 

Let's celebrate October and my firstborn's birthday!

Apple Crunch

I'm having my very favorite Apple Crunch today, which to me is even better than an apple pie! 

Glazed Apple Cookies

I'm in the Fall baking mood, even though our temperatures are not cooperating here in Texas.  Let's have some glazed apple cookies to get in the spirit, shall we?

Easy Apple Strudel

It turned rather chilly here in Texas, and my tea is inside today.  I've baked us an easy apple strudel, if you liked to try a slice.

I'm using another trio set that my late Great Aunt Kitty painted.  

I found this Susan Paley vase on ebay and her name is Serena.  She was only $3.99, but the shipping was over $10.00.  I went back recently to check on others, and she was $45.00!!  I'm thinking that I got a good deal!!  I did the cross stitch several years ago.

My strudel was placed upon this beautiful serving dish that my youngest son and daughter-in-law gave me for my birthday.  I have two other pieces similar to this that they gave me.  

This company will inscribe a message on the back, which makes it so personal.

The strudel is placed upon this most delicate tablecloth that I believe was my Aunt Kitty's. 

This is the border on the tablecloth.  All the white parts are hand embroidered.  I so wish I could ask where this came from.  My Aunt Kitty and Uncle John didn't have children and they traveled a lot.  Aunt Kitty was like a grandmother to me, since her sister, my grandmother died when I was probably 3-4 years of age.

Yield: 6

Author: Kitty

Easy Apple Strudel

This is a great recipe to have on hand when you need something easy but impressive.

Ingredients

• 1/2 pkg. Frozen Puff Pastry (1 sheet)
• 1 egg
• 1 tablespoon water
• 1 can apple pie filling
• 1 teaspoon cinnamon (or to taste)
• a few gratings of fresh nutmeg (if desired)

Instructions

1. Thaw pastry at room temperature for 3o minutes.
2. Preheat oven to 375 degrees.
3. Mix egg and water and set aside.
4. Unfold pastry on lightly floured surface.  Roll into a 16"x12" rectangle. 
5. Cut up the apples with kitchen shears to make smaller pieces.  Add the cinnamon and nutmeg.
6. With short side facing you,  spoon the pie filling on the bottom half of the pastry to within 1" of edges.
7. Starting at short side, roll up like a jelly roll.  Place seam side down on a parchment lined baking sheet.  Tuck the ends under to seal.  Brush with egg mixture.  Cut several 2" long slits 2" apart on top. 
8. Bake for 35 minutes or until golden.
9. Cool on baking sheet on wire rack for 30 minutes.
10. Slice and serve warm .

Notes:

I sprinkled the top of the strudel with some sparkling sugar before baking. Serve with ice cream or whipped cream.

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Full Plate Thursday at Miz Helen's Country Cottage

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

Ingredients

• 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

Instructions

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.

Notes:

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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Full Plate 

Love Your Creativity Link Party

Meal Plan Monday

Encouraging Hearts and Home 

Fluffy Caramel Apple Dip

It's a pretty Fall day here in Texas and I'm having some crisp Gala apples with some fluffy caramel dip.  My glass plate is shaped like an apple and came from my sister.  This dip is so yummy!!  The recipe is from my long time blogging friend, Marsha, at The Better Baker.

 

I thought I'd use my Rose Chintz teacup, by Johnson Brothers.  I love all Johnson Brothers patterns!

I saw this Red Apple Harvest tea by the Republic of Tea, in the grocery store.  I love trying new flavors.

Isn't the color of the tea so vibrant??!!  It matches the apple slices.  It's really good iced, too.  I enjoyed sipping it out on my patio, and St. Francis kept me company!

I've been getting to attend my sweet grandchildren's events.  Top left is Ella, and Avery in the middle, and then Cissy on the bottom.  Top right is Caiden #45, Riley #92, and Cissy at the bottom.

Little Hayden had her 3rd birthday party!  I was able to get a  picture with my four kids, and then all the grandchildren had a picture together, except for Connor,who is in the Marines. 

Author: Kitty, but recipe is from Marsha at thebetterbaker.blogspot.com

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Fluffy Caramel Apple Dip

This is the perfect Fall dip to serve with some crisp apples!

Ingredients

• 1- 8 ounce package cream cheese, softened (I used lite)
• 1/4 cup caramel ice cream topping
• 1/4 cup brown sugar, optional (I didn't use)
• 1 teaspoon vanilla
• 3/4-1 cup marshmallow fluff

Instructions

1. Beat the cream cheese, caramel topping , and brown sugar (if using), and vanilla with a hand held mixer, until smooth.
2. Add the marshmallow fluff and beat until creamy.
3. Cover and refrigerate.
4. You can garnish with chopped peanuts, or toffee bits, if desired.

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Meal Plan Monday

Apple Crisp

Let's enjoy some delicious apple crisp on this beautiful Fall day!  I'm using my Sadler Brown Betty teapot and my late beloved mom's picnic tablecloth. 

 

I always like getting out my apple candle in the Fall and put it on an upside down teacup and then the saucer to hold the candle. 

This is another favorite Fall teacup, which is Johnson Brothers Harvest Time.   I am having some Holiday Apple Frost Tea from my friend, Joy. 

Yield: 6

Author: Kitty, but recipe is from Debbie at www.mountainbreaths.com/

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Apple Crisp

 

 

 This recipe is from my friend Debbie, who recently shared it with me.

                Thanks, Debbie!  It's a perfect Fall dessert.

Ingredients

• 4 cups sliced tart apples (about 4 medium)
• 2/3 -3/4 cup brown sugar
• 1/2 cup flour
• 1/2 cup oats
• 3/4 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/3 cup butter, softened

Instructions

1. Heat oven to 375 degrees.
2. Arrange apples in greased  8x8" square pan.
3. Mix remaining ingredients together and sprinkle over the apples.
4. Bake until topping is a golden brown and apples are tender, about 30 minutes (mine took 55 minutes). 
5. Serve warm with ice cream, cream,  or whipped cream.

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All About Home with Debra

All About Home with Amber

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Meal Plan Monday

Apple Enchiladas

How about making some easy Apple Enchiladas for Cinco de Mayo?  My friend, Bea, gave me this recipe several years ago, and I shared them before, but I thought they deserved to be shared again.  The teapot planter is one that I've had for probably ten years and I have some succulents planted in it.  Pull up a chair and we can have some dessert while you tell me what you've been doing.

 I have this cute teapot wind chime hanging on one of my trees, and also three asparagus ferns that I've kept out from last year. 

These are so good!  They reheat so well in the microwave, too!

Yield: 6-10 depending on size of tortillas

Author: Made in Kitty's Kitchen; recipe is from my friend, Bea

Apple Enchiladas

This is a wonderful dessert to have after a Mexican meal, and perfect for Cinco de Mayo!  If you have extras, just refrigerate.  They reheat  beautifully in the microwave. 

Ingredients:

• 1 -21 ounce can apple pie filling (chop up any large pieces of apple)
• 6- 8" flour tortillas or 10 - 6" ones
• 1 teaspoon ground cinnamon (I don't measure, I just sprinkle)
• 1/3 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup water

Instructions:

1. Spoon filling down the center of each tortilla; sprinkle evenly with cinnamon. Roll up and place seam side down in a lightly greased 2 qt. baking dish ( or use a 9x13" baking dish if making 10).
2. Bring butter and next 3 ingredients to a boil in a medium sized saucepan. Reduce heat and simmer, stirring for 3 minutes. Pour over enchiladas and let stand for 30 minutes.
3. Bake at 350 degrees for 20 minutes.
4. Serve warm with a scoop of vanilla ice cream, or some whipped cream.

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Apple Date and Nut Cake

After having a record high of 97 degrees yesterday,  I have good news to share...our "Hotumn" (a new word I learned!) is over, at long last, and I'm celebrating with a recipe that I have been searching for in my files for sooooo long.  I made this cake from a recipe that I clipped from the newspaper in Columbus, Ohio, in the early 70's.  I remember making this for my Aunt Kitty and Uncle John.  It's a very moist cake, and I was so happy to finally find this clipping again.  Yes, I put a dollop of Cool Whip on top, and I'm not ashamed to admit that I love that stuff.  I also have equal love for whipped cream. 

 I'm using this favorite Autumn teacup that my friend, Rosie, gave me from her late Mother's collection.  It's Woodland Series Robin by Royal Albert.  Isn't it a beauty?  I love getting out my seasonal teacups to sip from.

 I was sitting out one evening, near dusk, and birds were flying to my waterfall like crazy.  Can you spot the cardinal on the left, and the tiny goldfinch on the right?  I had never seen goldfinches visit before, but I think they're living in the shrub behind the waterfall.   Bluejays were darting in and out, too, but I wasn't quick enough to get a picture of them.  This little waterfall gives me so much enjoyment. 

 

My grandson will be starting The Crucible on Tuesday morning.  Please, if you can, keep him in your thoughts and prayers. 

Yield: About 15-18

Author: Kitty, but adapted from a 1970's newspaper clipping

Apple Date and Nut Cake

This is a nice, moist, delicious cake, and I was happy to find this in my files. You could easily serve this for brunch or dessert.

ingredients:

• 1 can apple pie filling
• 2 eggs
• 1 cup sugar
• 1/2 cup oil
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon salt
• 1 and 1/2 teaspoons baking soda
• 1 and 1/2 teaspoons cinnamon
• 1/2 teaspoon allspice
• about 1/4 teaspoon freshly grated nutmeg
• 1-8 ounce package of whole dates, chopped
• 1/2 cup chopped nuts

instructions:

How to cook Apple Date and Nut Cake

1. In a large bowl, cut the apple pie filling into fine pieces. 
2. Add the eggs, sugar, oil and vanilla and stir.
3. In a separate bowl, whisk the flour, salt and baking soda and spices together. 
4. Turn the dry ingredients into the first mixture and mix well.  Stir in the dates and nuts.
5. Bake in a lightly grease and floured 13x9" pan in a 350 degree oven (if you use glass, turn the oven down to 325 degrees), for 35-40 minutes or until cake tests done. 
6. Cut into squares and serve with whipped cream, or sprinkled with powdered sugar.
7. I grated some fresh nutmeg on top.

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Meal Plan Monday

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