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Granny Smith

Here’s An Incredible Cake You Can Make With Your Eyes Closed

25 September 2017
Anna - TasteeRecipe
15 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden heavy cream, brown sugar, Campbell’s soups, caramel apple cake, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal all-purpose flour, Gold Medal flour, Granny Smith, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, Libby, light corn syrup, McCormick spices, Morton salt, orange juice, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Old Recipe Is Yummier Than A Dozen New Ones Combined!

What is it about old and traditional recipes that make them always turn out so delicious? I mean, we’re still using the same ingredients for baking these days, right? But somehow it always feels like any recipe that goes way back, decades even, always tastes best. And I’m not just talking about my grandmother’s recipes – just the fact that she was my grandmother might make those desserts even more delightful to me.

This is one of those cakes that is very traditional; nothing fancy, nothing complicated, just an incredibly delicious cake. Oh, and caramel. Ok I’ll have to admit – that caramel is to die for and it is totally fancy!! If you really want to make an impression, you’ll serve a slice of this with a scoop of vanilla bean ice cream – trust me, you won’t regret it!

But the ingredient list doesn’t hold any massive surprises. And still, you’re going to end up with a cake that’ll blow your hair back, the minute you sink your teeth into it. Don’t believe me? Well, go right ahead and give it a try yourself!

 

 

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Quick Tip: If you’d like to freeze this cake for later, don’t add the caramel. Instead, add it when you’re about to serve the cake.

How To Say “Apple Jam” In French – And Make Some, Too!

28 July 2017
Anna - TasteeRecipe
2 Comments
apples, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, cardamom pods, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Granny Smith, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Honeycrisp, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lemons, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pectin powder, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sugar, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Just Give Me A Spoon And I’ll Eat The Whole Thing!

I’ve never been to France. I’ve traveled quite a lot but somehow I’ve managed to go through all these years without even having a layover in this beautiful country of baguettes and croissants.

Ok, I admit it – that was quite a generalization. I know France is so much more than that, and I’m hoping some day I get to cruise the French countryside and see all the beautiful lavender fields, visit the vineyards and especially the apple orchards. And this is where we get to the good stuff!

My grandmother used to make the most amazing apple jam ever known to man, and fortunately she shared her secret with us. When she was young, there was a lady in town who had visited France. It was a big deal back then, when money was tight and traveling was considered such a luxury.

She had explained there was a special ingredient in French apple jam (which, according to an online translator is “Confiture de pomme” in French), and that’s cardamom! I had only heard of cinnamon apple jam so it was really exotic for me, and I’ve been making my apple jam this way ever since.

 

 

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Quick Tip: You can remove the cardamom pods after making the jam but it’s not necessary.

Put Some Pie in Your Mouth, Folks!

26 March 2016
Grace
0 Comment
apples, Crisco, Gold Medal, Granny Smith, Kraft, Land O Lakes, Macintosh, Morton salt, pie, recipe

Dutch Apple Pie has been an American favorite for years. Oh, the irony! From its flaky crust to the crumbly topping that fills your mouth with flavor, this pie is a must-have at any holiday dinner, event, or as an after-supper treat. In fact, after your friends and family sample it, they’ll be begging you for the recipe. Maybe you’ll just keep as your little secret.

If you’ve got some extra apples laying around, grab those babies up and toss ‘em into a flaky pie shell. Our family likes to use a mixture of Granny smith and Macintosh apples. Dutch Apple Pie only takes about 60-minutes to throw together. Soon, you’ll have a delicious slice sitting on your plate waiting to make its way into your belly. Yum!

Recipe and photo courtesy of Betty Crocker.

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This New Take on Apples Will Really Butter Your Buns!

03 December 2015
Grace
1 Comment
Allspice, Apple Butter, Applesauce, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Cinnamon Apple, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Granny Smith, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Last week I was baking an apple butter bread. I was using a recipe I got from a friend of mine – she had made the bread earlier and offered me a slice when I popped over.

It was incredibly moist and delicious! Of course I wanted to try it myself. I was a little disappointed because mine didn’t turn out as well. It certainly looked nice and it wasn’t that bad, there was just something missing. I called my friend and asked if she had made any changes to the recipe – she hadn’t, but she had used homemade apple butter instead of store-bought, and it made such a huge difference!

This earthy sweet spreads makes for a delightful snack, spread over toast or a roll, with creamy butter. It can also be used the same way as an applesauce, complimenting dishes like pork. This recipe actually yields a lot, so get ready to share with family and friends! The recipe not only makes 12 pint jars, it also makes beautiful gifts for any occasion.

Recipe and photo courtesy of  The Food Network

 

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Quick tip: Serve over hot biscuits, toast or scones.

The Only Real Complication Will Be Limiting How Many You Eat

17 October 2015
Grace
0 Comment
apple, apple dessert, apples, Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, butter, caramel, caramel apple, Caramel Apple Crumble, caramel apple crumble bar, caramel apple crumble bars, Caramel Apple Shortbread Crumble, caramel apples, Clabber Girl, College Inn, Cool Whip, crumble, crumble bar, crumble bars, dessert, dessert recipe, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Granny Smith, Granny Smith apples, granulated sugar, Green Giant, Hershey, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, shortbread, sour, sweet, sweet and sour, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Heaven On Earth! That’s What This Is!

This Caramel Apple Shortbread Crumble features a great mix of textures as well as the classically delicious sweet and sour combo. You’ll want to make this delicious dessert all year ’round!

It is a special treat that will make your friends or family members ask for the recipe every single time you decide to serve this for a special occasion. I am normally wary of using Granny Smiths in anything, but they turn out so nicely in this recipe. Sweet and sour, it turns out, isn’t just for main dishes; it can work great for desserts, too. Also, I find Granny Smith apples to be far crisper than other varieties. I enjoy a little crunch in my dessert. And we all know how delicious these kind of apple desserts are, when served warm with a scoop of ice cream!

But you know what my favorite with apple desserts is? It’s not ice cream or whipped cream… it’s vanilla sauce! However, this crumble doesn’t really need anything to go with it, it’s absolutely divine on its own.

Recipe and photo courtesy of The Kitchen McCabe.

 

 

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Quick Tip: Some peel the apples before making this dessert, but I prefer to leave the skins on.

Sugar, Spice, and Everything Nice

03 October 2015
Grace
0 Comment
apple, apple cider, Apple Cider Cake, apple spice, apples, Argo cornstarch, autumn, autumn cake, autumn dessert, bake, baked, baker, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Breyers Vanilla Bean ice cream, brown sugar, butter, cake, cake recipe, cider, Clabber Girl, College Inn, Cool Whip, dessert, dessert recipe, domino sugar, eat, Eggland's Best eggs, fall, fall cake, fall dessert, food, Gold Medal flour, Granny Smith, Granny Smith apple, Granny Smith apples, granulated sugar, Green Giant, Hershey, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, McCormick spices, Morton salt, New England, New England Apple Cider Cake, New England cake, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Strongbow, Strongbow Gold, Strongbow Gold apple cider, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This New England Apple Cider Cake has all of the great flavors for fall. Apple and cinnamon lovers will go wild! It takes 20 minutes to prep and about an hour to bake. Not only do I make this cake in the fall and winter, but I also enjoy it during the warmer months as well. And really, who wouldn’t?

 

Mmm, apple and cinnamon… your kitchen will smell really nice when this is in the oven. Of course, this cake tastes really nice, too. And though you have to be careful when and how you use Granny Smith apples, they work beautifully in this recipe. This is a great cake for any occasion – especially for potlucks or family gatherings, as it’s easy to just double the ingredients for a larger crowd!

Recipe and photo courtesy of A Family Feast.

 

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Quick Tip: I enjoy eating this cake with vanilla bean ice cream.

 

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