This sort of easy recipe has been around for quite awhile now. Although I do like the convenience of it, my take on it is a little different and gives more of a homemade taste.
Homemade Apple Dump Cake
1 box yellow cake mix
1/2 cup melted butter
3 large, green apples - peeled, cored, and roughly chopped
1/2 cup granulated sugar
1 tablespoon cornstarch
Grated zest of one lemon
Juice of one lemon
Prepare your apples and set aside for the moment. Mix the sugar and cornstarch together. Sprinkle over the apples and mix to coat. Add the lemon zest and lemon juice and mix. Put it in a cooking pot and bring to a gentle simmer. You might neet to add a bit of water to 'loosen' up the mixture. When the apples are tender, remove from heat and let cool to room temperature.
Preheat over to 350 degrees.
Use vegetable oil spray to grease a baking pan approximately 9x13 inches. Spread half of the cake mix into the bottom of the pan. Spread your apple filling carefully over the cake mix. Cover the filling with the rest of the cake mix. Drizzle the melted butter over the top of the cake. Do not stir it in!
Bake for approximately 35-45 minutes or until golden brown. Goes great with freshly made whipped cream or a generous scoop of vanilla ice cream. Good warm or cold.
Tuesday, August 9, 2011
Higher Education still seems to be in the dumps . . .
After discovering that there is no room at the community college for my son (and probably hundreds of others!) this Fall, I sent the counseling office an e-mail inquiring what we could do. All I got back was a note on how to use the assigned computer ID and password. Uh, how did they think I got through to them via the computer site in the first place. The next day, I got another note with a phone number to the counseling office (just like the one on the site!) and was told to call there to get an appointment for the assessment test. I called and the answering machine said that if I couldn't get through, go through the Internet site. The Internet site keeps posting they have no more appointments. I held for the telepone contact only to get another message saying they are experiencing an overload of calls so try calling . . . and they gave me the number I was making the current call with right now. You have to wonder what it is like on the campus office right now.
I was talking to my mother-in-law and she said the same probems were happening in her state, too. Wonder when the educational system will realize that they need to put more of our tax money to education and not administration.
I was talking to my mother-in-law and she said the same probems were happening in her state, too. Wonder when the educational system will realize that they need to put more of our tax money to education and not administration.
Bread Baking at home - not a mystery - REALLY!
To many people, baking bread seems to be one of those mysteries of the kitchen that only a few are able to accomplish. So not true! Baking bread is easy, saves money, and provides your family with some warm memories. And, it doesn't take that much time to do. Besidess the basic bread recipe, I'm included some ideas for making more than just a loaf of bread. In fact, you can even make a great pizza crust with this recipe, too.
Basic Bread
1 tablespoon dry yeast
1/4 cup cold water
6 cups all-purpose flour, approximately
3 teaspoons salt
Water as needed
In a large mixing bowl, dissolve one tablespoon of yeast in a quarter cup of straight-from-the tap, cold water. Cold water will not kill yeast. Add about six cups of all-purpose flour and three teaspoons salt. Add enough water to form a dough. The dough should be workable and not too wet. You may end up getting into this process with your hands! Add flour as needed. Mix until the dough can basically hold it's shape. Knead and work the dough on a floured board until smooth. Round it out and place in a greased bowl. Cover with plastic wrap and let rise until doubled. This can take an hour to three depending on the weather. If it rises up quickly and you can't get to it immediately, push it all down again. It will come back!
Remove the dough from the bowl and divide into two. Shape into loaves and place in greased bread pans or form round loaves on greased baking sheets. Preheat oven to 450 degrees. Cover loaves with plastic wrap (it helps to spray the underside of the wrap with vegetable spray to prevent sticking). Let the loaves rise again until doubled. Slash across the top of each loaf with a sharp knife. Place bread in the oven and bake for about 45 minutes to an hour or until deep, golden brown. Remove from pan and cool before slicing.
My bread seemed to have a problem one day. Out of four loaves set to rise, one didn't seem to be keeping up with the others. I had divided the dough equally between the pans yet this particular loaf refused to increase in volume. I was still bewildered as I prepared to put them in the oven. It was then I noticed the missing patches of dough on one side. Almost at the same time, my then three year old appeared in the kitchen with sticky dough all over his hands, face, and hair!
Once you master bread baking, you have opened the doors to creativity on a large scale. With the previous recipe you can make bread sticks, rolls, baguettes, fried bread and pizza crust. With a little effort in the morning, you have the means of enhancing your evening meal.
Rolls are simple. After the first rising, divide dough into pieces half the size of your fist. Round them out and place them about two inches apart on a greased baking sheet. Let rise until doubled. Before baking, you can brush them with beaten egg white for shine. A sprinkling of poppy seeds, caraway seeds or sesame seeds earns you credit towards best mom in the world.
Bread sticks are just pieces of dough, rolled out about as thin as a pencil. These don't need the second rising. Brush with egg white, if desired, and bake 8 to ten minutes until golden. Arrange these golden sticks in a fancy vase. You will have an edible centerpiece that won't last long.
Baguettes are just long, thin loaves of bread. After they have had their second rising, make some diagonal slashes, brush with egg white and bake until brown. They are very nice served with salad or soup. No need to cut, just break off pieces and pass them along. Very continental!
Fried Bread is just that! Take small pieces of dough (no second rising required), roll them into thin strips and deep fry until golden. Drain and dust with powdered or granulated sugar. Cinnamon could be a thought, too.
Potato Bread always sounds intimidating. The secret to easy potato bread is a little foresight. The next time you boil peeled potatoes, save the water you drain off. Seal it in a container, refrigerate and plan to bake bread the next day. Instead of cold water, use the potato water. If there isn't enough to get your dough started, supplement with more water.
Sun-dried Tomato Feta Baguette only needs a recipe of your bread dough, ½ cup sun-dried tomato and 3/4 cup crumbled Feta cheese. Divide your dough into four sections. Roll out one section, spread on one-fourth of the tomato and cheese and roll up into a long baguette. Seal the edges together. Let rise until doubled on a lightly-greased baking sheet. Just before baking, brush with beaten egg and sprinkle generously with poppy seeds. Continue with the rest of the dough. You can usually fit two loaves on a baking sheet.
Wheat Bread calls for the substitution of one cup of the all-purpose flour for a cup of whole wheat flour. If you like your wheat bread a bit sweet, you can add a tablespoon or two of honey to your dough.
Basic Bread
1 tablespoon dry yeast
1/4 cup cold water
6 cups all-purpose flour, approximately
3 teaspoons salt
Water as needed
In a large mixing bowl, dissolve one tablespoon of yeast in a quarter cup of straight-from-the tap, cold water. Cold water will not kill yeast. Add about six cups of all-purpose flour and three teaspoons salt. Add enough water to form a dough. The dough should be workable and not too wet. You may end up getting into this process with your hands! Add flour as needed. Mix until the dough can basically hold it's shape. Knead and work the dough on a floured board until smooth. Round it out and place in a greased bowl. Cover with plastic wrap and let rise until doubled. This can take an hour to three depending on the weather. If it rises up quickly and you can't get to it immediately, push it all down again. It will come back!
Remove the dough from the bowl and divide into two. Shape into loaves and place in greased bread pans or form round loaves on greased baking sheets. Preheat oven to 450 degrees. Cover loaves with plastic wrap (it helps to spray the underside of the wrap with vegetable spray to prevent sticking). Let the loaves rise again until doubled. Slash across the top of each loaf with a sharp knife. Place bread in the oven and bake for about 45 minutes to an hour or until deep, golden brown. Remove from pan and cool before slicing.
My bread seemed to have a problem one day. Out of four loaves set to rise, one didn't seem to be keeping up with the others. I had divided the dough equally between the pans yet this particular loaf refused to increase in volume. I was still bewildered as I prepared to put them in the oven. It was then I noticed the missing patches of dough on one side. Almost at the same time, my then three year old appeared in the kitchen with sticky dough all over his hands, face, and hair!
Once you master bread baking, you have opened the doors to creativity on a large scale. With the previous recipe you can make bread sticks, rolls, baguettes, fried bread and pizza crust. With a little effort in the morning, you have the means of enhancing your evening meal.
Rolls are simple. After the first rising, divide dough into pieces half the size of your fist. Round them out and place them about two inches apart on a greased baking sheet. Let rise until doubled. Before baking, you can brush them with beaten egg white for shine. A sprinkling of poppy seeds, caraway seeds or sesame seeds earns you credit towards best mom in the world.
Bread sticks are just pieces of dough, rolled out about as thin as a pencil. These don't need the second rising. Brush with egg white, if desired, and bake 8 to ten minutes until golden. Arrange these golden sticks in a fancy vase. You will have an edible centerpiece that won't last long.
Baguettes are just long, thin loaves of bread. After they have had their second rising, make some diagonal slashes, brush with egg white and bake until brown. They are very nice served with salad or soup. No need to cut, just break off pieces and pass them along. Very continental!
Fried Bread is just that! Take small pieces of dough (no second rising required), roll them into thin strips and deep fry until golden. Drain and dust with powdered or granulated sugar. Cinnamon could be a thought, too.
Potato Bread always sounds intimidating. The secret to easy potato bread is a little foresight. The next time you boil peeled potatoes, save the water you drain off. Seal it in a container, refrigerate and plan to bake bread the next day. Instead of cold water, use the potato water. If there isn't enough to get your dough started, supplement with more water.
Sun-dried Tomato Feta Baguette only needs a recipe of your bread dough, ½ cup sun-dried tomato and 3/4 cup crumbled Feta cheese. Divide your dough into four sections. Roll out one section, spread on one-fourth of the tomato and cheese and roll up into a long baguette. Seal the edges together. Let rise until doubled on a lightly-greased baking sheet. Just before baking, brush with beaten egg and sprinkle generously with poppy seeds. Continue with the rest of the dough. You can usually fit two loaves on a baking sheet.
Wheat Bread calls for the substitution of one cup of the all-purpose flour for a cup of whole wheat flour. If you like your wheat bread a bit sweet, you can add a tablespoon or two of honey to your dough.
A new favorite!
“Head knowledge is worthless, unless accompanied by submission of the will and right action.” ~Archbishop Fulton Sheen
Peanut Butter Frosting . . .
My daughter's favorite candy is anything that combines peanut butter with chocolate. She is picky about what she likes in the way of sweets and all too often what I make/bake has something in it she doesn't like too much. I decided to make a dessert that everyone in the family would enjoy . . . especially my daughter.
I decided on a chocolate cake. While it was baking, I thought about what kind of frosting would be goodd and suddenly realized I could make peanut butter frosting. This is the recipe I came up with for it.
Peanut Butter Frosting
1 stick butter (Margarine would make it too greasy tasting)
1 cup creamy peanut butter
4 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon orange extract
Milk or cream
Beat together the butter and peanut butter until well combined and fluffy. Add the powdered sugar and extracts. Add milk by spoonfuls until you get a spreadable texture for the frosting. You don't want it running down the sides of the cake!
My cake was three layers and it turned out pretty good and did have that popular candy aspect of the two favorite flavors - chocolate and peanut butter.
The orange extract doesn't taste 'orange' in the frosting. It just enhances the taste of the peanut butter.
I decided on a chocolate cake. While it was baking, I thought about what kind of frosting would be goodd and suddenly realized I could make peanut butter frosting. This is the recipe I came up with for it.
Peanut Butter Frosting
1 stick butter (Margarine would make it too greasy tasting)
1 cup creamy peanut butter
4 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon orange extract
Milk or cream
Beat together the butter and peanut butter until well combined and fluffy. Add the powdered sugar and extracts. Add milk by spoonfuls until you get a spreadable texture for the frosting. You don't want it running down the sides of the cake!
My cake was three layers and it turned out pretty good and did have that popular candy aspect of the two favorite flavors - chocolate and peanut butter.
The orange extract doesn't taste 'orange' in the frosting. It just enhances the taste of the peanut butter.
Keeping in our thoughts . . .
We took a friend and his family out to dinner last night as a send off. Our friend is heading for World Youth Day 2011 in Spain on Wednesday. I realized that there were thousands of families all over the world getting ready to send their young people to this special event and that we should all be joining our prayers that they have a productive, spiritual, and enjoyable time and keep safe. It's a lot of young people traveling this week and we sincerely want their trips to be safe and their return trips home equally as calm and happy.
Words to the Wise . . .
"Love can be sordid only if you work at it."
-- Brooke McEldowney
-- Brooke McEldowney
"If all the world's a stage, I want to operate the trap door."
-- Paul Beatty
-- Paul Beatty
"We are inclined to believe those whom we do not know because they have never deceived us."
-- Samuel Johnson
-- Samuel Johnson
"There is hopeful symbolism in the fact that flags do not wave in a vacuum."
-- Arthur C. Clarke
-- Arthur C. Clarke
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