German Apple Cake

This cake is one of my favorites. Moist, with lots of apple cinnamon flavor. I have of German Irish decent and this is one of my Grandmother Young's recipes. All the women on mother's side all learned how to bake and cook from my grandmother. I learned from her, my mother and my two aunts.
Ingredients:
3 1/4 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 cup canola oil
1/2 cup orange juice
3 tsp vanilla extract
4 large, thinly sliced and peeled apple ( cortland or granny smith)
3 tsp ground cinnamon
3 tsp sugar

Preheat oven to 350 F. In a medium bowl mix together the flour, baking powder, and salt. Set aside.

Cored, peeled and thinly sliced apples. I used Cortlands. You want to use a semi tart apples to counter balance the sweetness of the cake.

Next, in a large bowl, beat the eggs and 2 cups of sugar until creamed. Add oil, vanilla, and orange juice. Slowly add dry ingredients and mix until smooth and no lumps.

Batter should be pancake consistency, not runny and no too thick

Combine together the 3 tsp cinnamon and sugar in small dish. In the bottom of a greased and floured fluted or tube pan, lay a think layer of the apples and sprinkle the layer of the cinnamon sugar mixture on top. Pour half the batter on top of the apples. Again layer a couple layers of apples and top with the cinnamon sugar mixture. Pour the remainder of the batter slowly on top. And finish with remainder of the apples with a layer of cinnamon sugar.

cutting the apples thin helps to make sure the apples cook all the way through

  Bake in the oven for 1 hour and 15 mins or until toothpick or knife comes clean in the center. Remove pan from the oven and cool for about 1 hour.

Once cooled down, place a plate or serving dish on top and flip over. Cake should easily fall out of the molded pan.

Sprinkle with powdered sugar or a simply glaze. I topped my off with a glaze.

Pumpkin Mousse Pie

As I stated in my last blog, I ended the meal with a Pumpkin Mousse Pie. Sounds delicious right? WELL IT IS! Something different to serve instead of your typical Pumpkin Pie.  This is very light and super easy to make.
Here's what you need:

1 - 9" Graham Cracker Pie Crust
8 oz package of cream cheese, room temperature
1/2 cup, packed brown sugar
1 - 16 oz can of pumpkin
1 - 8 oz tub of cool whip
1 tsp of vanilla extract
2 tsp of pumpkin pie spice

As you can see, name brand food doesn't matter. We call this cooking with a budget :)

Make sure the cream cheese is room temperature. Using cream cheese straight out of the frig is harder to work with when mixing everything together. In a large bowl, mix the cream cheese and brown sugar until creamed. Then add pumpkin, vanilla, and pumpkin pie spice until everything is mixed together. Add half the tub of whipped cream. Beat with hand mixer on low until combined. Then add the other half of the tub and use the hand mixer on low until everything is completely combined. Use a spatula and pour into the pie crust. Set in fridge for about an hour, top with more whipped cream (if desired) and a sprinkle with 1/2 tsp of pumpkin pie spice.

Slice and Enjoy!!!!!!

If you are not a fan of cream cheese, cut out the cream cheese and use a package of vanilla pudding instead. only use 1 1/4 cup milk instead of the the suggested 2 cups. This will help set the pie up. Happy Eating :)

Stuffed Turkey Cutlets

Oh i know its been a while since I posted my first blog. Still trying to get use to posting things on here. I hope everyone had a great holiday and enjoyed time with family. So lets back track a little bit....
Every Wednesday night I make a nice meal for Bryan and I. Thanksgiving came around and I knew we were going to be eating a lot of turkey dinners....So I made our Mini make shift turkey dinner.
Started out with making stuffed turkey cutlets. Super Easy and Super Simple.

All you need is:
4-6 thin sliced turkey cutlets
1 box of instant stuffing
1/2 apple, chopped

toothpicks

Preheat oven to 375 F. First make the stuffing according to the back of the box. Once cooked, mix in chopped apples.

 

 

1 box regular stuffing mixed with 1/2 chopped apple

Next lay out the turkey cutlets. At this point, I seasoned my cutlets with season all. Use a soup spoon and scoop out a spoonful of the apple and stuffing mixture. Place the spoonful on the left or right half of the cutlet.

Tip: If you place on the larger side, it will be easier to pin together with toothpicks

Fold over the opposite side and hold together with toothpick(s).  Repeat process until all turkey cutlets are full. Leftover stuffing is normal. Place in a deep casserole dish. Add chicken stock or water to the bottom of the pan to coat.  Cover the dish with foil or place glass lid on top. Bake for 15-20 mins. I served the cutlets with green bean casserole, mashed potatoes and gravy. For Dessert I made a Pumpkin Mousse Pie. Very light and very delicious!  You can also substitute the turkey cutlet or chicken cutlets as well.