Raw Apple Raisin Cake Recipe

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raw-apple-raisin-cake

This recipes make 2 standard loaves or 1 bundt cake…..the apples will have a little crunch to them making it so yummy…..Keep one loaf for you and bless someone else with the other…..  🙂

Raw Apple Raisin Cake Recipe
 
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Author:
Recipe type: dessert
Serves: 2 loaves
Ingredients
  • 2 large granny smith apples, cored, skin on and diced into small pieces
  • 3 cups all purpose flour
  • 2 cups sugar
  • 1 ½ tsp. salt
  • 1 ½ tsp. baking soda
  • 1 cup canola or vegetable oil
  • 2 eggs
  • 1 ½ tsp. vanilla
  • ½ cup raisins
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large bowl mix flour, sugar, salt and baking soda.
  3. In a medium bowl whisk together oil, eggs and vanilla.
  4. Add the wet ingredients to the dry and mix by hand. Batter will be stiff…much like cookie dough.
  5. Add the apples and raisins. Mix in.
  6. Spray 2 loaf pans with cooking spray. Add batter to each pan….
  7. Cook for 1 hour or until the center comes out clean.
  8. Cool on wire rack…. Great with Vanilla Ice Cream!!!


Apple Pie – Cast Iron Skillet recipe

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skillet-apple-pie

I made this at Thanksgiving this year and it was a hit…..Everyone by-passed the pumpkin pie and went straight for the Skillet Apple pie……….Great by itself or with Vanilla Ice cream!!!


Apple Pie - Cast Iron Skillet recipe
 
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Author:
Recipe type: pie
Serves: 8
Ingredients
  • • 2 refrigerated pie crusts
  • • 4 tbsp. butter
  • • ½ cup brown sugar
  • • 5 large granny smith apples, cored, peeled and sliced thin
  • • 2 tbsp. lemon juice
  • • ½ cup sugar
  • • ¼ cup cornstarch
  • • ½ tsp. salt
  • • 1 tsp. cinnamon
  • • ¼ tsp. nutmeg
  • • 1 small jar caramel topping
  • • 1 Egg White for egg wash
Instructions
  1. Preheat oven to 400 degrees F.
  2. Melt butter in a 10” cast iron skillet over low to medium heat. Whisk in brown sugar and remove from heat when melted.
  3. Toss apples in lemon juice then add sugar, cornstarch, salt, cinnamon and nutmeg. Make sure all apples are coated well.
  4. Line the cast iron skillet with one refrigerated pie crust to completely cover the inside of the skillet. Load about ½ of the apples into the bottom of the crust. Pour ½ of the caramel sauce over the apples. Top with the rest of the apples and pour remaining caramel sauce on top.
  5. Create lattice topping. Roll out the second pie crust on a lightly floured surface to be slightly larger than the skillet. Cut into about 8-10 inch strips. Lay every other strip horizontally over the pie. Carefully fold back every other strip halfway. Lay one of the remaining strips perpendicular to the strips in the middle. Unfold folded strips back over the perpendicular strip. Fold back the horizontal pieces you didn’t use. Lay another perpendicular strip across the pie. Repeat process until all the strips are used. Trim excess crust and crimp the edges. Brush with egg wash and sprinkle top with cinnamon.
  6. Bake for 30 to 40 minutes or until crust is golden brown. Let cool to room temperature. Great with vanilla ice cream!


Peach Pie Recipe

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peach-pie Fast and easy way to make peach pie using fresh peaches…..Will taste pretty close to Grannies pie…..Enjoy…


Peach Pie Recipe
 
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Recipe type: pie
Serves: 8
Ingredients
  • ¼ light brown sugar
  • ½ cup sugar
  • 5 cups peeled, sliced peaches
  • Store bought double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • Juice from 1 lemon
  • 1 tablespoon butter
Instructions
  1. Combine sugars in large bowl then add peaches…Tossing gently until coated. Set aside and cover for 1 hour. Line pie plate with bottom pastry. Set aside… Drain peaches, reserving juice.
  2. In small saucepan, combine cornstarch, nutmeg, cinnamon and salt. Stir in reserved juice from peaches. Bring to a boil and cook for 2 minutes stirring until thickens. Remove from heat and add lemon juice and butter. Gently fold in peaches. Pour into crust.
  3. Place remaining pie crust on top. Seal and flute edges. Cover edges with foil to prevent burning. Bake 400 degrees for 40 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.


Frozen Chocolate and Vanilla Pudding Cake

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Frozen Chocolate and Vanilla Pudding Cake

This treat will last in the freezer for several weeks.


Frozen Chocolate and Vanilla Pudding Cake
 
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Recipe type: dessert
Serves: 14
Ingredients
  • Cake:
  • 1 box graham crackers
  • 2 small boxes instant vanilla pudding
  • 3 cups milk
  • 1 (8 ounce) tub Cool Whip, thawed
  • Topping:
  • 1 cup sugar
  • 1 stick butter
  • 4 oz. semi-sweet baking chocolate bar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
Instructions
  1. Using foil, line the bottom of a 9x13 inch pan then cover completely with a single layer of graham crackers.
  2. In a large bowl, combine vanilla pudding, milk, and Cool whip. Pour half of pudding mixture over graham crackers.
  3. Add another layer of crackers, pour the rest of pudding mixture over crackers.
  4. Then add final layer of crackers on top.
  5. Topping: In a saucepan, combine all ingredients and cook over medium heat until everything is melted. Make sure to stir frequently.
  6. Pour chocolate mixture evenly over top of graham crackers.
  7. Cover and freeze for 4 hours.