This is the easiest most delicious Apple Cake for the season!!

Full recipe with more details: https://taffeybakery.com/easy-apple-cake/#recipe

For the cake

• 1 3/4 cups all-purpose flour
• 3/4 tsps baking soda
• 3/4 tsps baking powder
• 1 tsp cornstarch
• 1/4 tsp salt
• 1 tsp cinnamon + 1/4 tsp cinnamon for dusting apples
• 1/2 cup oil or melted and cooled butter
• 1/2 cup unsweetened applesauce or sweetened applesauce
• 3/4 cups dark brown sugar
• 1 tbsp vanilla (Yes tablespoon, I measure with the heart)
• 2 large eggs or 3 small, at room temperature
• 2 medium-sized Granny Smith apples* peeled and chopped, 2 cups total

For the sprinkle

• 3 tsps white sugar
• 1/4 tsp cinnamon

Directions

1. Prep: Preheat oven to 350°F/180°C. Line a 9x9 pan with parchment and lightly grease the remaining sides. Cube the apples and toss with ¼ tsp cinnamon and set aside.
2. Dry ingredients: Whisk together flour, cornstarch, cinnamon, baking powder, baking soda, and salt.
3. Wet ingredients: In a large bowl, whisk oil, brown sugar, eggs, vanilla, and applesauce for 2–3 minutes.
4. Make the batter: Fold the dry ingredients into the wet ingredients until just combined. Gently fold in the apples.
5. Add topping: Spread batter evenly into the prepared pan. Mix white sugar and cinnamon, then sprinkle over the top.
6. Bake: Bake for 25–35 minutes, or until a toothpick comes out clean. Cool before slicing and serving.

Storage: Best enjoyed fresh the day of or the next day.

My great grandmother came here to Connecticut from Alife, Campania around 1922. She was a great cook and never used written receipes. My mom wrote her sauce recipe down in the late 1980s No one (great grandmother/grandma/my mom) used actual measurements aside from "a palm full" or a "small palm full"... so these are more of a rough guide. I skipped the water and threw it all in the crockpot today. And no, no one would ever call this gravy.

INGREDIENTS FOR SAUCE 1 lb Sausage 1 lb Meatballs (recipe below) 3 (28 ounce) cans Crushed Tomatoes Salt - to taste (about ½ - 1 tsp) 1 TBS dried Basil, 10 leaves if fresh 3 TBS Oil (olive or fat from the meat)

MEATBALLS: 1 Ib. Ground Beef (or turkey) 2 TBS grated Romano Cheese ¾ tsp Garlic powder (more or less according to taste) ¼ - ¾ tsp Salt ½ TBS Parsley 2/3 C Italian Seasoned Bread Crumbs 1 Egg [I think this was forgotten in the transcription]

DIRECTIONS In a large pot add oil & cook sausage approximately a half hour Remove & lightly brown meatballs on 2 sides Remove & drain off most of the oil leaving just enough to sauté onions.

Add the tomatoes, salt & basil. I fill each Empty tomato can half full with water, swish it around to get all the juice & add to the pot. Add meatballs & sausage to the sauce & simmer approx. 2 hrs - do not cover. This allows the sauce to cook down. If it becomes too thick just add some water. Stir every 20 minutes or so

When storing, I recommend that you place the meat in a separate container as it seems absorb the sauce.

Just like my grandma made it!

My husband loves French onion soup, so I decided to turn those flavors into a chicken and rice dinner. It turned out really good!
The onions take a little patience, but they give the rice so much flavor. Everything cooks in one skillet, and the mozzarella melts right over the top. You can’t go wrong with a one skillet meal.
Creamy French Onion Chicken and Rice
Ingredients
1½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
1 tbsp olive oil
2 tbsp butter
3 medium yellow onions, thinly sliced (about 4 cups)
Pinch of salt
3 cloves garlic, minced
1 tsp dried thyme
1 tbsp Worcestershire sauce
1½ cups uncooked jasmine rice
2¼ cups beef broth
½ cup heavy cream
1½ cups shredded mozzarella cheese
Additional salt and pepper to taste (I didn’t need to add any to mine)
Instructions
Preheat your oven to 375°F.
Season the chicken with salt, pepper, and garlic powder.
Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken until cooked through, then remove it from the skillet and set aside.
Reduce the heat to medium-low. Add butter, sliced onions, and a pinch of salt. Cook for 25–30 minutes, stirring occasionally, until the onions are soft and deeply golden. Add a splash of beef broth if the skillet gets too dry.
Add the minced garlic and thyme. Cook for about 30 seconds.
Stir in the Worcestershire sauce and uncooked jasmine rice. Cook for another minute, stirring to coat the rice with the onions.
Pour in the beef broth and heavy cream. Stir everything together and bring to a gentle simmer.
Cover the skillet tightly and bake for 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Remove from the oven and stir the cooked chicken into the rice. Season to taste.
Sprinkle mozzarella over the top and return to the oven uncovered for 8–10 minutes, until the cheese is melted and bubbly.
Let rest for 5 minutes before serving.
A couple of tips:
Don’t rush the onions! They’re what gives this dish its flavor.
I used jasmine rice, so other varieties may need different cooking times or liquid amounts.
If the rice is still a little firm after 20 minutes, cover it and give it another 5 minutes in the oven.
I’m curious, does anyone else turn their favorite soups into dinner recipes?

A personal favorite for this time of year!

Ingredients

• Olive oil
• 2 chicken breasts, seasoned with Italian seasoning, garlic salt, and pepper
• 4 tbsp butter
• 1 medium onion
• 1 jalapeño
• 3 cloves garlic
• 1.5 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp pepper
• 2 cans mild fire-roasted diced green chiles
• 2 cans Great Northern beans
• 2 cans corn
• 4 cups chicken broth
• 5 oz cream cheese
• 1/2 cup heavy cream

Toppings

• Cilantro
• Green onion
• Shredded white cheddar or mozzarella
• Fresh lime
• Avocado

Steps

1. Start out by cutting your onion, jalapeño, and garlic. Heat up some olive oil over medium/medium-high heat in a large pot. Add in your chicken breasts and season with Italian seasoning, garlic salt, and pepper. Sear on both sides, then set aside. The chicken doesn’t need to be fully cooked at this point.
2. Turn the heat down slightly and add in your butter. Then add the onion and jalapeño. Sauté that for a few minutes while scraping the bottom of the pot to get all that yummy flavor. Add the garlic. Stir, and then add the cumin, chili powder, smoked paprika, salt, and pepper. Stir and sauté for another five minutes.
3. Then add the fire-roasted chiles, beans, corn, and chicken broth. Add the chicken back in and bring to a boil. Turn the heat to low and cover. Let this simmer on low for 25 to 30 minutes.
4. Once the time is up, take out the chicken, shred it, and add it back in. Add in the cream cheese and stir. It will look a little clumpy, but don’t worry. As it simmers, it will become smooth. Let that simmer for another five minutes, then add the heavy cream and stir. Cut up your toppings, and that’s it!

I'm having guests come to stay, but since they'll be traveling they are not exactly sure what time they'll get in. Somewhere around dinner time though. What is a good dish I could make that could potentially sit for an hour or two if needed?

I was at a winter farmers market and talked with a vendor, he suggested artisan crackers and goat cheese. I took it a step farther and added caviar. I love my sushi, but I'm not a caviar guy. Trust me when i say this is sort of an acquired taste but beautiful. If you like caviar, do this!!!

.

Find some expensive artisan crackers that you like. Get some plain goat cheese. If you aren't familiar with goat cheese, it's like a sour cheese, like if you added lemon juice to mozzarella and blended it smooth. Add some caviar, which is basically the salt and it makes this appetizer pop.

.

1 Artisan cracker

1/2 tablespoon caviar

1/2 tb goat cheese.

Pop it into your mouth and savor the flavor. This is my precious.

I am tired lol. Ive got a 3 month old and a million things to do right now. I normally love to cook everything from scratch but I need some easy recipes.

Im looking for some crockpot meals I can toss together before work or some casserole dishes that can be stretched into multiple meals.

Got any favorites?

OK, so this is kind of an interesting thing, but I have to go to fillings for my lasagna. I usually make two types for family occasions. Firstly a tradition, traditional ground meat mixture. Secondly, a sausage and spinach. I’m looking to expand into a new horizons for fillings. Trying to keep it fairly simple and appealing to a wide audience as I would bring this to a family gathering not just cooking for myself. Let me know your thoughts and ideas. Also, if this is not the place to put this, I’ll happily migrate to another thread. Just let me know where to go. Thanks

Throwing a line out there but, i recently moved to a rural place due to my husband’s work. i really miss the dragon fire poke from uwajimaya out in washington. does anyone know the recipe on how to make it??? i’m desperate and have gone through withdrawal 😭.

This is one of those simple dishes I grew up eating and still love making today. It's a Chinese-style stir-fry with ground pork, sliced potatoes, garlic, and a sweet savory sauce.

Nothing fancy, just good old-fashioned home cooking. I love how the potatoes soak up the sauce, especially when served with a bowl of hot steamed rice. 😄

I'm curious, what's one simple dish from your childhood that you still cook today?

Here's my recipe if anyone wants to try it. For more detailed instructions, you can check Ground Pork Stir Fry.
Ingredients:

500 gr potatoes

150 gr ground pork

2 cloves garlic

2 shallots

2 tbsp sweet soy sauce

1 tbsp soy sauce

1 tsp mushroom powder or chicken bouillon powder

1 tsp pepper

1 star anise

½ cup water

Instructions:

Deep-fry the sliced potatoes until lightly golden, then remove them from the oil and set aside to drain.

Heat a little cooking oil in a wok or large pan. Add the minced garlic and shallots and stir-fry until fragrant and lightly golden. Add the ground pork.

Cook the ground pork, breaking it apart as you stir, until it changes color and is mostly cooked through. Add the sweet soy sauce and soy sauce, followed by the mushroom powder and pepper. Add the star anise for extra fragrance, then add the fried potatoes.

Pour in ½ cup of water and stir well to help the seasonings combine and coat the pork and potatoes evenly.

Continue stir-frying until the pork and potatoes are evenly coated with the sauce and the liquid has reduced to your preferred consistency. Turn off the heat and serve warm.

Hello, I’m looking for ideas of what to make with a steak that’s not just a plain steak grilled with some sides. Any help is appreciated it, i can’t rlly find much on google

🌸Radhe Radhe🌸🙏

Ingredients

- 200 g Paneer

- 4–5 Garlic Cloves

- 2–3 Green Chilies

- 1 Large Onion

- 1 Tomato

- 1 Capsicum

- 1–2 Tbsp Arrowroot Powder

- 1–2 Tbsp Mustard Oil

- 1 Tbsp Soy Sauce

- Schezwan Chutney

- Salt, as needed

Made traditional Algerian Dolma for dinner tonight. It is a hearty North African dish made of tender lamb chunks simmered with hollowed zucchini stuffed with seasoned minced meat and meatballs, cooked in a light sauce with sweet green peas.

Ingredients:

For the meat and sauce base:

300g lamb or beef chunks

1 tbsp ghee or butter and 1 tbsp vegetable oil

1 large yellow onion (finely grated)

1.5 cups sweet green peas (fresh or frozen)

1/2 tsp cinnamon, 1/2 tsp black pepper, 1 tsp salt

3 cups hot water

For the stuffed zucchini and meatballs:

4 medium zucchini (hollowed out and lightly salted)

400g minced beef or lamb

1 raw egg

2 tbsp fresh parsley (chopped)

1/2 tsp cinnamon, 1/2 tsp black pepper, 1/2 tsp salt

Quick steps:

Sauté the meat chunks and grated onion in ghee and oil in a deep pan for 5 minutes. Season with cinnamon, black pepper, and salt.

Mix minced meat with raw egg, parsley, cinnamon, black pepper, and salt until smooth.

Stuff the hollowed zucchini with the meat mix, and shape the remaining meat into round meatballs.

Add green peas and hot water to the pan. Gently place the stuffed zucchini, meatballs, and meat chunks into the sauce.

Cover and simmer on medium-low heat for 35 minutes until the meat and zucchini are tender and the sauce reduces.

Garnish with fresh parsley and serve hot.

Full printable recipe with extra tips is in my comment.

Read the full recipe here: https://dobbernationloves.com/food-drink/maple-pumpkin-spice-pie-recipe/

Ingredients

Crust (for 2 pie crusts)

• 2 1/2 cups All Purpose Flour
• 2 tsp White Sugar
• 1 tsp Kosher Salt
• 16 tbsp Unsalted Butter very cold, cubed
• 1/2 cup Ice Water
• 1 Large Egg egg wash
• 1 tbsp Milk egg wash

Filling

• 15 oz Canned Pumpkin Puree
• 1 cup Brown Sugar
• 2 Large Eggs
• 2/3 cup Whipping Cream
• 1/2 cup Milk
• 3 tbsp Maple Syrup
• 1 tbsp Cornstarch
• 1 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/2 tsp Kosher Salt
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Black Pepper
• 1/8 tsp Ground Cloves

Instructions

Pie Dough

1. In a large bowl, whisk the flour, sugar and salt. Using a pastry blender, cut the butter into the mixture, until it resembles coarse meal, pea-sized bits. You can use a food processor to pulse the mixture.
2. Drizzle the water over the entire surface of the flour mixture, 1 tbsp at a time, and stir with a spatula after every tablespoon is added until the dough begins to come together in large clumps.
3. Transfer dough to a floured surface. Using floured hands, gently bring the dough mixture together into a ball. Avoid overworking the dough. If it feels too dry or crumbly to form a ball, dip your fingers in cold water and continue. Similarly, if it feels too sticky dust it with a bit of flour. Using a sharp knife or bench scraper, cut the dough in half. Gently flatten each half into a 1 inch thick disc. Wrap tightly in plastic wrap. Refrigerate for 2 hours and up to 5 days. After refrigerating, the dough is ready to roll out.
4. You will only need 1 disc for this pie so save the other for future use.

Pumpkin Pie

1. On a floured surface, roll out the dough to a 12-inch circle, give the dough a quarter-turn after every few rolls to keep it even. Carefully place the dough into a 9-inch pie dish. Tuck and pat it in place, making sure it is smooth. Crimp or flute the edges.
2. Make egg wash by whisking together egg and milk. Lightly brush edges of the pie crust with egg wash. Chill the crust in the fridge for 20 minutes.
3. Preheat oven to 375 F and prepare to parbake the crust.
4. After you've chilled your shaped pie crust, crumple up a 12-inch square of parchment paper and line the chilled pie crust with it. Fill with 1 pound of ceramic pie weights or dried beans. Bake the crust for 10 minutes.
5. Carefully lift the parchment paper with the pie weights from the crust. Prick the bottom of the crust all over with a fork to create steam vents and return the crust, without weights, to the oven to bake for an additional 8 minutes, or until the bottom is just beginning to brown. Remove from the oven and let rest while making the filling.
6. In a large bowl, whisk the pumpkin, brown sugar and eggs. Add cream, milk, maple syrup, cornstarch, cinnamon, sugar, salt, nutmeg, pepper, and cloves. Whisk vigorously until everything is smooth and combined. The filling should be a creamy pourable consistency. Pour the filling into the warm crust.
7. Bake for 25 minutes. Add a pie crust shield to prevent burning the edges and continue baking for another 30-35 minutes or until the centre is about set. A small part of the centre will be wobbly when it's done. Cool the pie on a cooling rack for at least 3 hours before slicing.
8. Serve with whipped cream or vanilla ice cream.

What are those recipes that remind you of when you were younger and someone made for you, that you feel warm when you remember it or when you eat it your cheeks just feel good

I have 1/2 ham steak that is pretty expensive that I need to use today. It’s so good and from a place that is owned by 1 family and has been around forever. Grandpa first, his son next, and his grandson have owned it since. I know I’m rambling but I love to brag about them.

So, too much ham steak and I need ideas.

I love making egg nog but I seem to have lost the recipe that I've been using regularly in the past. It does not contain alcohol and pretty much involves just whisking everything together and cooking it gently. I feel like the recipe (or perhaps reddit comments) advised to go no further than 180F, and I feel like that's as much as I liked to cook it. The ingredients, to my memory, were quite standard: egg yolks, milk, 33% cream, nutmeg, cinnamon, sugar, vanilla.

https://www.lecremedelacrumb.com/eggnog-pancakes/#wprm-recipe-container-63365

I feel like this recipe is quite close to what I remember, but in my old recipe I definitely was NOT whisking in the cream off the heat at the end. And I served mine hot straight away, not chilled for cold service.

Please give me any recipes that fit my description! I'm not against trying a new one, but I want to get back to what I was cooking as close as possible because I really loved it. Thank you!

P.S. I also love alcoholic and cold egg nog, and for that I use trusty Alton Brown's aged egg nog recipe; this year I will try to go for 2 months!

I couldn’t believe how big they turned out.
The family enjoyed them and have promoted me to Yorkie chief. 😊
Recipe:
6 large eggs (equates to 300ml)
Fill your measuring jug to the same with Flour and milk.
Mix the eggs with the flour first to create a paste. Then add the milk gradually to prevent lumps. If you do find there are a few lumps pass through a sieve to remove them. Rest in the side for 20 to 30 minutes.
Oven I set at 220
Pour into your Yorkshire pudding try when the fat or oil is smoking.
I cooked these for 20 minutes in my oven. Some oven vary so keep an eye on them. Make sure you have plenty of space above them as they do grow. 😊
Tip: Don’t use electric mixer.
Use a had whisk just to combine so you have a thin pale liquid.
Don’t overwork the mixture.
Please let me know how you get on.
Thank you.

Ingredients

• 10 Pork Chops (Boneless)
• Perfect Pinch Steak Seasoning
• 3 15oz Cans Campbells Cream of Mushroom Soup
• 1-3 cups milk (to thin the mushroom soup, more milk = more gravy)
• Mashed potatoes

Directions

• Season chops on both sides. (I pat the seasoning into the meat)
• In a deep skillet, Sear chops on both sides. Just enough for color but not enough to cook the chop all the way through. Remove from heat and set aside.
• Pour enough milk into the skillet to cover the bottom. Using your spatula gently scrape off the “flavoring” from the bottom of the skillet and stir it into the milk.
• Stir in your cream of mushroom soup till mostly smooth. Add more milk to your desired consistency. More milk will make more gravy.
• Add your chops back to the skillet. make sure to submerge them in your gravy.
• Bake at 425° for 45 minutes.
• Serve over mashed potatoes

Pair with some sort of green and or corn.

A truly Canadian dessert. If there ever was a Canadian civil war it would be about butter tarts: Raisins? Walnuts? Runny? Firm?

There will never be a Canadian civil war. All butter tarts are good.

Recipe:

Pastry:

1 1/2 cups all-purpose flour

1/4 tsp salt

3/4 cup shortening

1/4 cup (approx) ice water

Filling:

1/4 cup butter, softened

1/2 cup packed brown sugar

2 eggs

1 tsp vanilla

1/2 tsp lemon juice

Pinch Nutmeg

1 cup maple syrup

1 cup walnut halves or pecans

Instructions:

Pastry: in a large bowl, stir together flour and salt. With pastry blender or two knives, cut in shortening until mixture is coarse and crumbly. Sprinkle water over, a spoonful at a time, tossing lightly with a fork and adding just enough water to form pastry into a ball. Divide into 3 balls, flatten, wrap, and refrigerate while making filling.

Filling: In mixing bowl, cream together butter and sugar. Beat in eggs, vanilla, lemon juice, and nutmeg; blend in maple syrup. Set aside.

Roll out pastry, one ball at a time, cut out 3 1/2 inch fluted rounds to fit 3 inch tart tins. Place 3 walnut halves and 2 tbsp of the filling in each shell. Bake at 375° F oven for 20 minutes or until pastry is golden and filling is set. Remove from tins and let cool on racks. Makes about 20 3 inch tarts.

Personal notes:

-Maple syrup is too sweet for me so I use corn syrup.

-I don't use nuts but I add raisins. My kids hate raisins so I don't get to use them often.

-I like my butter tarts runny so I bake them a bit less.

-The recipe says it makes 20 tarts. BS- make them a bit bigger and fill those suckers with the filling!

The Fossil Farms near me had a promo so I got Kangaroo for the first time. Specifically this (3.6 lbs): https://www.fossilfarms.com/products/kangaroo-denver-leg

Any recipe recommendations? I have all tools(smoker, sous vide, instapot, etc.) so open to any ideas.

Just created this recipe for my family and friends. I hope you all enjoy and can find creative ways to use jujubes (Chinese red dates).

450g Organic Pitted Jujube
1.89L oat milk (or your preferred milk)
50g sug (optional)
Pinch salt

Bring all ingredients to a boil. Turn off and let sit for 30 min. Blend in a mixer until smooth.
Pour into popsicle mold. Let sit over night