Cinnamon Apple Streusel Crumb Cake

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Ingredients
For cinnamon streusel crumb:

1 and 1/2 cups flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter -melted
1/2 teaspoon vanilla
1 large (or 2 small) tart apples-peeled and chopped

For the cake:

4 Tablespoons butter
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1/2 cup sour cream
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder

Apple cider glaze:

1/2 cup powdered sugar
1 and 1/2 – 2 Tablespoons apple cider

Instructions

Preheat the oven to 350 F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.
To make cinnamon streusel crumb, first in a bowl, whisk together dry ingredient. Then add melted butter and vanilla and stir until the mixture is evenly moist, set aside, too.
To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, then add egg and beat well. Finally, add vanilla and sour cream and beat again.
In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
Spread half the batter at the bottom of the pan ( it will be very thin layer). Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the cinnamon streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.
Bake 35-40 minutes or until a tester inserted in the center comes out clean.
Before remove the ring of springform pan run a thin knife around the cake.
To make the glaze, whisk together powdered sugar with apple cider and drizzle over the cake.
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Ricotta Cheese Meatloaf Parmesan

Comfort Food Tonight...
Ricotta Cheese Meatloaf Parmesan with Roasted Potatoes, Green Beans in Marinara Sauce, Italian Tossed Salad and Homemade Biscotti with Spumoni for Dessert. "YUMMY"

1 lb Ground sirloin
1/2 lb Ground Pork
1/2 lb ground veal
6 oz ricotta cheese
1 large egg
3/4 cup plain breadcrumbs like Cento
1 cup basic tomato sauce divided
1/2 small yellow onion grated
1/4 cup Parmesan cheese grated
Few dashes of Worcestershire
Salt & Pepper to Taste
1/2 cup shredded mozzarella cheese

Ricotta Cheese Meatloaf
Instructions

Preheat oven to 375 F. Mix all the ingredients (MINUS 3/4 cups of tomato sauce and Mozzarella Cheese) . Combine well and form into a loaf in a baking pan lined with parchment paper. Cover with foil and bake for 30 minutes.
Carefully remove the dish, remove foil, pour remaining sauce over the top. Add shredded cheese and return back to the oven and bake another 30-40 minutes or until meat is fully cooked.

Swedish Pancakes & Buttermilk Syrup

Swedish Pancakes Recipe

 

Swedish Pancakes Recipe straight from Sweden! This recipe is delicious and can be filled with your favorite filling or topped with your favorite syrup.

Ingredients

• 3 eggs, well beaten
• 3 cups milk
• 3 TB melted butter
• 1½ cups sifted flour
• 1 tsp. salt
• 2 tsp. sugar

Buttermilk Syrup:

• ½ cup butter
• 1 cup sugar
• ½ cup buttermilk
• ½ tsp. baking soda
• 1 tsp. vanilla

Instructions

1. Beat eggs and add about ¼ cup milk. Add some flour with the salt and sugar; mix.
2. Add melted butter and more milk. Add rest of the flour and milk; mix well. Wipe griddle with some butter or oil when it is hot. Cook. {Swedish pancakes can be frozen and reheated. Batter can be saved for a day in the fridge - just stir before using.}
3. For syrup, melt all ingredients in a pot until well mixed. Serve on top of pancake.

Ding Dong Cake Filling and Ganache

Ingredients

Filling

• 5 tbsp. all-purpose flour
• 1 c whole milk
• 1 tsp. vanilla
• 1 c (226g) butter
• 1 c granulated sugar

Ganache

• 16 oz semi-sweet chocolate, chopped fine (can use milk chocolate)
• 16 oz (2 cups) heavy cream, room temperature

Instructions

Filling

1. Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
2. Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
3. Remove from heat, stir in vanilla and let cool completely.
4. Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
5. Add in the milk mixture and beat again until mixture resembles a whipped cream.

Ganache

1. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for 2 minutes.
2. Whisk the frosting until smooth.

YUMMY Saltine Toffee Candy with Pecans

Saltine Toffee Candy with Pecans

An easy recipe for toffee candy, combining the salty from saltine crackers with sweet toffee, topped with chocolate and chopped pecans.

Ingredients:

• 30 to 34 saltine crackers
• 1 cup salted butter, cut into small cubes
• 1 cup light brown sugar
• 2 cups semisweet chocolate chips
• 1 cup chopped pecans, toasted

Directions:

1. Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with foil. Spray the foil with non-stick cooking spray.
2. Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.
3. Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.
4. Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.
5. Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

California Style BLT Panini

Creamy avocado, crispy bacon, refreshing lettuce and tomato come together with a classic grilled cheese to make an extrodinary sandwich you won’t forget.

Ingredients

• 4 slices bread
• 2 T butter
• 4 sliced bacon/turkey bacon, cooked
• 2 slices leafy lettuce
• 2-4 sliced tomato
• 2 slices cheese or your choice
• ½ avocado
• 1 tsp lime juice
• 1 T mayonnaise

Instructions

1. Pinch of salt and pepper
2. Heat Panini grill.
3. Combine avocado, lime juice, mayonnaise and salt and pepper.
4. Add a smear of avocado mixture to a slice of bread.
5. Top with 2 strips bacon, slice tomato, lettuce leaf, slice of cheese and final piece of bread.
6. Smear bread with butter and place on hot Panini grill.
7. Butter remaining bread.
8. Repeat steps with last sandwich.
9. Serve with a steamy bowl of soup.

Pan-Seared Pork Chops with Black Bing Cherry Preserves

6 Boneless Pork Loin Chops (about 6 oz. each)
3 small cloves of garlic, peeled and crushed
12 sprigs of fresh thyme
Salt & Cracked Black Pepper
1 to 2 T. olive oil
2 shallots, finely diced
1 T. minced fresh thyme
1 jar Black Bing Cherry Perserves
1/4 c. balsamic vinegar
1/2 c. port
Juice of 1/2 a lemon (or to taste)
2 T. butter

The day before you plan to serve the pork, place the pork in a baking dish. Rub the pork all over with the thyme and garlic. Season generously with salt (about 1/4 t. per chop...more or less, to taste) and freshly cracked black pepper. Cover loosely with plastic wrap and refrigerate overnight. 

Heat an ovenproof sauté pan over medium high heat. Add the oil and then the pork chops. Sear, turning once, until the chops are nicely browned. Transfer the pan to a preheated 400° oven and cook until the chops are done to your liking or about 7 - 10 minutes. Remove the pan from the oven and transfer the chops to a platter.

While the chops rest, make the sauce: Place the pan over medium-high heat and add the shallots and thyme. Sauté until translucent and fragrant—a minute or so. Add the Black Bing Cherry Preserves. Cook until the cherries are beginning to sizzle and caramelize. Increase the heat to high and add the balsamic vinegar and port. Bring to a boil and cook until thickened. 

To serve, add any resting juices from the pork to the pan of sauce. Taste the sauce and add a squeeze of lemon juice if the sauce is overly sweet or flat in taste. Season to taste with salt and a generous grinding of black pepper. Swirl in the butter and spoon the cherries and their sauce over the pork. Serve immediately and enjoy. Serves 6