Wednesday, September 25, 2013

Apple Pudding Cake

Fall is in the air! The weather is changing and we have been frequenting the local apple orchards. It is my favorite time of year in Minnesota and my favorite time to bake all things apple and pumpkin. This recipe is one that I have enjoyed for as long as I can remember. It is the perfect dessert to serve to dinner guests. It is unique and combines flavors that you might not consider putting together...until now!

Apple Pudding Cake

2/3 cup sugar
1/4 cup shortening

1 egg
Beat together.

1 cup flour
1/2 tsp soda
pinch salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 cups diced apples

Spread in a 9X9 pan. Bake at 350 for 1 hour 
(Note: 9X13 pan for a double batch)

Lemon Sauce
Mix well:
1/3 cup sugar
2 Tbsp flour
1/8 tsp salt
Stir in: 1 cup hot water

Cook until thickens; turn to simmer for 15 minutes stirring often. Add 2 Tbsp butter, 1 tsp vanilla and the juice of one lemon.

Serve warm and top with whipped cream. (Note: It's a sin at our house to use anything but real whipping cool whip or whipped topping from a can! Use real whipping cream, whip it and sweeten with sugar and vanilla.) 

Sunday, September 15, 2013

Grilled Balsamic Zucchini

Zucchini seems to be growing out of every garden in our neighborhood. We've been given oodles and are loving it! Our new favorite is this super easy, super delicious grilled version. 

Grilled Balsamic Zucchini
adapted from

1/3 cup olive oil
1 tsp sea salt
2 cloves garlic, minced
1 Tbsp chopped fresh rosemary
1/2 tsp ground black pepper
6 small zucchini, sliced lengthwise into 1/4 inch wedges
3 Tbsp balsamic vinegar

1.Preheat grill on medium heat and lightly oil the grate. (We have found that cooking it on tinfoil works great!)
2. Whisk olive oil, sea salt, garlic, rosemary and black pepper together in a bowl; brush evenly onto zucchini wedges.
3. Cook on preheated grill until brown, 5-7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.