Monday, October 20, 2008

Yummy Fall Recipes

Thanks, Linette, for sharing three wonderful sounding recipes! I'm planning to try at least one of these this week!

Upside-Down Apple Gingerbread

1/4 c. butter or margarine, melted
2 large apples, peeled, cored and sliced
1/3 c. packed brown sugar
1/2 c. butter or margarine, melted
1/2 c. molasses
1/2 c. sugar
1/3 c. packed brown sugar
1 egg
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. ground nutmeg
3/4 c. hot tea

Pour butter into a 9 in. square baking pan (note: I tried it in an 8 in. square pan and the cake didn't get done in the middle!) Arrange apples over butter; sprinkle with brown sugar and set aside. For gingerbread, combine butter, molasses, sugars and egg in mixing bowl; mix well. Combine dry ingredients; add to sugar mixture alternately with hot tea. Mix well; pour over apples. Bake at 350 for 45-50 minutes or until cake tests done. Cool for 3-5 minutes. Loosen sides and invert onto a serving plate. Serve warm. Yield: 9 servings.

Maple Pumpkin Cheesecake
If you like cheesecake and the flavors of maple and pumpkin-this will be a hit. We think its heavenly although its kinda like any cheesecake-you can't eat too much at one time. :)

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter or margarine, melted
3 (8oz.) pkgs. cream cheese
1 can (14oz.) Sweetened Condensed Milk
3 eggs
1 can (15oz.) Pumpkin Pie Filling
1/4 c. pure maple syrup
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg

Maple Pecan Glaze:
3/4 c. pure maple syrup
1 c. (1/2 pint) whipping cream
1/2 c. chopped pecans

Preheat oven to 300. Combine crumbs, sugar, and butter. Press firmly on bottom of 9" springform pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, pumpkin, maple syrup, cinnamon and nutmeg. Mix well. Pour into prepared pan.
Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill 2-4 hours. Drizzle with glaze. Refrigerate leftovers. Makes 8-10 servings.
For glaze: In saucepan, combine maple syrup and whipping cream. Boil rapidly 15-20 minutes or until thickened; stir occasionally. Add 1/2 c. chopped pecans.

Chunky Apple Cake
This recipe was a grand prize winner in Taste of Home and we think its grand prize worthy!
1/2 c. butter, softened
2 c. sugar
1/2 tsp. vanilla
2 eggs
2 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
6 c. chopped peeled tart apples
Butterscotch Sauce:
1/2 c. packed brown sugar
1/4 c. butter, cubed
1/2 c. heavy whipping cream
In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined. Spread into a greased 13x9 baking dish. Bake at 350 for 40-45 minutes or until top in lightly browned and springs back when lightly touched. Cool for 30 minutes before serving. Meanwhile in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. Add a dollop of whipped topping if you'd like. Yield: 12-14 servings.

1 comment :

  1. I made the Chunky Apple cake tonight for dessert. It was very good! My new favorite apple cake recipe! We do prefer JOY of Cooking's carmel sauce though. Made the cake with one substitution. We are overflowing with a bumper crop of zucchini so used a large zucchini, removed seeds and center, chopped it (6c.) mixed with 2/3 cup lemon juice. Brought to boil in saucepan then simmered for 20 min, stirring occasionally. Drained and substituted for the apples. You can't tell the difference!
    Thanks for sharing the recipe!


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