Well folks, we are B A C K with more fine food ideas. Sorry for the long gap, but life done got in the way. Prostate surgery, Radiation and Hormone treatment really put me back. Then lovely Penny had to take a fall and break her leg. After 8 days in the hospital and 2 weeks of in-patient therapy, she is really doing well.

I did a ton of cooking during her recovery, but nothing new.

That brings us to this week's endeavor.

I got to thinking. What do I look forward to?

Growing up in Indiana we waited with great anticipation for High School Basketball season.

And of course, the Indy 500.  

Now that I live in Florida (34 years) I look forward to other things.

Like Gator Football. (Even in the bad years)

AND ........My Bi-Monthly issue of Cooks Country. 

You knew I would get to food eventually.

This month's issue was jam packed with recipe's that I want to try.

SEPTEMBER was Penny's first time back to Master Gardener's Monthly Luncheon since her fall. We always provide lunch for the masses. 

This month I decided to try Cook's Country's version of APPLE SAUCE CAKE.

You can make this with "canned" apple sauce, or you can MAKE YOUR OWN.

I decided to make my own and that's what we are starting with today. 

Then we will cook it down, then make the cake.

You can make this without the cake and just eat it. 

In fact, I have made this apple sauce three times already and boy, do we enjoy it.

Here is what you need for the Apple Sauce.

First, we start with the apples. I used Granny Smith's (for tartness) and 4 Galas' (for Sweetness) Do not use Red Delicious.

Peel and cut up in small pieces. Place in your pot.

ADD, 1 cup of Packed Light Brown Sugar, 1 Cup of water and 1 tsp of sugar. Turn stove to Medium high.

SIDE NOTE: I made this a second time substituting Apple Cider for the water.  It added a bit more taste to the dish. I also made it without cinnamon as we have a friend who HATES cinnamon.)

Stir

Keep stirring. Bring to a boil then turn burner down to low. Cook for 25-30 minutes, stirring occasionally.

When nice and soft, I use an immersible blender to blend it all up. I like to leave a few lumps, so people KNOW it's homemade.

Doesn't that look good???

Let it cool, then pour it into a bowl. Set aside or place in the cold box.

If you are serving this as apple sauce only, sprinkle a bit of cinnamon on the top of each serving.   

To kick it up a notch, use Apple Cider instead of the water, and Pumkin Spice in place of the Cinnamon. I have tried both of these ideas and was very satisfied with the results.

Now let's make the cake!!

Ingredients for the cake

2 1/2 Cups - All-purpose flour

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1 tsp salt

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

2 Cup apple sauce

16 TBL unsaled butter, melted and cooled slightly

1 cup PACKED (7 ounces) light brown sugar

2 large eggs

1 TBL vanilla extract

AND THE TOPPING

1 CUP packed (7 OUNCES) light brown sugar.

6 TBL unsalted butter

1/4 cup heavy cream

1/2 tsp table salt

3/4 cup confectioners' sugar, sifted.

1/2 tsp vanilla extract

1 cup pecans toasted and chopped.

Adjust oven rack to middle position and pre-heat oven to 350.

Spray a 13 x 9-inch baking pan with vegetable oil spray.

Whisk flour, baking powder, baking soda, cinnamon, salt, ginger, nutmeg. and cloves in a medium bowl.

Whisk applesauce, melted butter, sugar, eggs and vanilla together in a large bowl.

Add the flour mixture to the applesauce mixture and whisk until combined.

(Or take the lazy way out and use your stand mixture...)

Transfer the mixed batter to the prepared pan and smooth with a rubber spatula.

Bake until a toothpick inserted into the center of the cake comes out CLEAN.

(about 30-35 minutes) Rotate the cake halfway thru the baking process.

While you are waiting, have a nice cold adult beverage.

Place cake on a wire rack and set it aside to cool.

Make sure you keep it out of the 'Grover' zone.

Now we can make the topping.

Combine the Brown Sugar, butter, cream and salt in a medium saucepan.

Cook over medium high heat until the mixture is thickened, and large bubbles are bursting on the surface.

Remove from heat and let cool for 10 minutes, then whisk in the confectioners' sugar and vanilla until smooth.

Working quickly spread icing evenly over the cake.

Sprinkle your nuts, (insert bad joke here) over the top of the cake.

Doesn't that look great?? Tasted great as well. And it was a big hit with the Master Gardeners group.

Normally I don't use nuts, as I really don't care for them. But they went perfectly with this cake and elevated it to the next level.

I will definitely make this recipe again. And I hope you make it as well.

I also encourage you to subscribe to Cooks County. I have never made a recipe from them that I didn't like.  Just CLICK HERE.

And join us here again as we explore the fascinating world of cooking.

See you then.

God speed, Mother Nature.

CHOCOLATE BUNDT CAKE

 

Hello food friends, and welcome back to 'Let's Cook'.

Living proof that you do NOT need to eat OUT all the time.

And that you don't have to be an EXPERT cook like my wife. (As long as you know how to use YOU TUBE.)

So today, since the Peach Pound cake came out so well, we are going to make another cake.

We are on our way to visit friends for dinner, and what better item is there to take than a BUNDT CAKE?

And of course, the President. They won't let us in their house without him.

I wanted to make a regular 2 layer cake, but the boss said she loved the Peach Bundt cake so much could I 'PLEASE' make another BUNDT CAKE ???

So I did. I got on the You Tube thingy and started searching for recipes.

This recipe is another delight from one of our new favorite You Tubers,

SUGAR RUN SPUN DOT COM

Check her site for some GREAT recipes. You'll love her personality.

This recipe looked SOOOOOOO GOOOOOOD !!!!

So let's get to it.

PRE HEAT OVEN TO 350

2 cups A.P. Flour (SIFTED)

1 ½ Cups Sugar

1 Cup Brown Sugar (packed)

1 TBL Corn Starch

2/3 Cups Natural Cocoa Powder

¾ tsp Baking Soda

½ tsp Baking Powder

¾ tsp Salt

Put all the above into a bowl and STIR

Add ½ Cup (1 stick) Melted UNSALTED Butter

Add ½ Cup of Oil (Natural)

MIX

Add 2 Eggs and 1 Egg Yolk

Add 1 ¼ Cups Sour Cream ...... I know .... I am not a fan of Sour Cream either, but let's take a leap of faith here.

Add 2 tsp Vanilla Extract

Mix

SLOWLY add and mix ¾ Cup of HOT Coffee

Mix on HIGH until well mixed

Now add ½ Cup of Chocolate Chips

Grease your Bundt Pan with Butter and Flour, OR Baking Spray

Slowly pour mixture into your pan.

Bake at 350 for 50-55 min, rotating pan at 30 minute mark.

While you are waiting, have a refreshing adult beverage. You deserve it.

Let the cake cool for 10 minutes. With your knife, scores along the sides and center of the pan.

Invert onto a platter.

Now for the FROSTING !!!

In a bowl, add 3 oz Chopped unsweetened Chocolate

Perfect !!!

4 TBL Unsalted butter (½ stick)

1 Cup Milk

Now place in the microwave for 30 seconds.

Stir and repeat at 30 seconds until nice and melted.

Add ¼ tsp SALT and 1 tsp Vanilla Extract

WHISK well

Pour into a bowl that has 2 Cups of Confectioners Sugar (SIFTED)

WHISK well, until totally mixed

Let sit for 20 minutes.

If it's too thick, you can thin just a bit, with some coffee.

Spoon Frosting onto cake and add some sprinkles !!!

(Hint- do the sprinkles BEFORE the frosting gets hard. Most of mine rolled off the cake)

IT'S NOW READY TO TAKE TO YOUR FRIENDS...

So, how did we do ???

It was a HIT !!!!!! The Sour Cream makes this cake as moist as a cake can be, And the COFFEE makes the Chocolate taste pop.

As my buddy GUY FIERI says. "WINNER WINNER"

So my friends, this was not hard to do. Really, TRUST ME. (I am not from the Government)

Give this one a try.

One more thing.... GET THE DAMN VACENE.

See you next time on "Let's Cook"

Live long and prosper.