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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.

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.

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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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.

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.

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.