Roasted potatoes, with yams, sweet potatoes and baking potatoes, tossed with an oldie but a goodie seasoning pack will become your family favorite side dish…I promise you!
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Lifetime Recipes Made Easy
Roasted potatoes, with yams, sweet potatoes and baking potatoes, tossed with an oldie but a goodie seasoning pack will become your family favorite side dish…I promise you!
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Let’s face it everyone has an amazing banana bread recipe, you know the one that all your friends ask you to make, it may or may not have chocolate chips in it and it usually has lots of oil in it making super moist.
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French toast is such a simple concept, take old bread, dip in egg and cook it…add a little sugar and cinnamon and there you have it…French toast 101!
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I love quinoa (pronounced KEEN-wah), I have shared a few quinoa recipes here on my blog with you like healthy quinoa salad, roasted vegetable salad with quinoa and my quinoa and black rice cakes (one of my first posts ever). Today I am sharing a new quinoa recipe combining two of my favorites, quinoa and grilled vegetables. I was inspired to creating this recipe because of a visit to Paul Martin’s in Westlake Village, the manager, Paul, brought out the dish which I fell in love with…click here to read my review on Paul Martin’s.
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Have you ever roasted broccoli in the oven before? I just love any roasted vegetable in the oven, especially broccoli as when the broccoli roasts, it caramelizes and becomes sweetened!
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Here is a super easy cake involving apples and apple cider. I loved this cake as it was simple to make and making an apple cider reduction gives the cake plenty of apple flavor.
I love apple pie, apple crumble, French apple or anything apple when it comes to a dessert and yet I don’t tend to make desserts with apples. When I worked in the commercial kitchen we would experiment by making apple cakes (which was more of a batter then a crust), I just never liked the ones we would make.
For the fall, I decided I wanted to try my own version of an apple cake so I created this recipe, I did use a few other recipes as guidelines and took the best of what I read to develop this cake recipe.
The key is the reduction of the apple cider, to reduce apple cider, take a cup of cider and cook it on the stove until it becomes 1/4 cup, here is the before
and after
I used granny smith apples as they are great for baking
I shredded the peeled apples, the old fashion way using a grater, it was so much easier then pulling out the food processor
I wanted to wring out the extra moister so I placed the shredded apple in a towel and squeezed as much of the juice out that I could, do not omit this step
beat butter with sugar until light and fluffy, then add eggs, one at a time, make sure it is mixed well
In a separate bowl put “dry” ingredients (flour, baking powder, baking soda, apple pie spice and salt) and to cream add apple cider leaving the “wet” ingredients
Just like I did in my blueberry cake, alternat adding adding 1/3 of dry ingredients, mixed until blended, add 1/2 of wet ingredients and mixed it up, add another 1/3 of dry ingreditents and mix, add all of the remaining wet ingredients, mix again and end with dry ingredients
Add the shredded apple and zest from 1 lemon and mixed it by hand until everything was incorporated. Don’t worry if your apple has some discoloration to it, it won’t matter once it’s baked up.
Put in an 8×8 pan, sprinkle with the cinnamon and sugar on top and baked it for about 50-55 minutes…YUM!
Now for the glaze, while the cake was baking I did the same thing with the apple cider by taking a cup and reducing it to only 2 tablespoons. I put the apple glaze in with confectioners sugar and used just slightly over 1 tablespoon of milk, if you like your glaze more runny add more milk and if you like a more thick glaze add less milk
here is a photo of the mixed glaze
Once the cake cooled off, slice your piece and drizzle some of the glaze on top (this can be optional as well)
I loved this recipe as you can see from my photo, you do not see large chunks of apple or any apple at all, just looks like a cake. The flavor of the apple is amazing, by reducing the apple cider, you intensify the flavor even more which helps bring out the apple flavor.
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Thank you again ~ Patty Limatola-Tanenbaum
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Ingredients
Directions
If you asked my friend Lydia if she was a great cook she would probably say no…yet every time she makes something, I just love it!
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Do you like brussels sprouts? Being Italian, I do not recall growing up and eating brussels sprouts let alone liking them when I first was introduced to them. Boy have things changed when it comes to brussels sprouts, brussels sprouts have such a popular vegetable, you can enjoy them raw, steamed, pan fried or roasted and I can promise you, if you are willing to give them a chance, you will love them!
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So I was not exposed to anything Jewish until I was in my 20’s as I worked with a group of commercial real estate brokers and every Jewish holiday the offices were empty as everyone had dinner parties to attend. I never asked a lot of questions about the holidays back then as I always appreciated the quiet office and some rest time.
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An amazing sweet potato soufflé, one that has been around for years, one that everyone loves, one that is soooo sweet, yet balanced with the sweet potato…it makes the perfect side dish.
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