Apple Cake

As I have probably mentioned before, I love Macintosh apples! After living two years in Texas without any fresh Macs, I jump at any opportunity I can to grab a fresh bag and cook with them. The results are almost always delicious.

Apple Cake
Adapted from Wellspring Classics "Apple Recipes" 
6 servings

Ingredients:
3/4 cup sugar
1/2 tsp ground cinnamon
4 apples, peeled, cored, and sliced (I used Macintosh)
2 tbsp unsalted butter, softened
1 egg
1 tsp vanilla
1/2 cup all-purpose flour (the original recipe called for 1 cup, but I felt that would make the dough too dry and difficult to work with)
1 tsp baking powder

1. Preheat oven to 350F degrees.

2. In a small bowl, mix 1/4 cup of the sugar with the cinnamon.

3. Place a layer of apples in an oiled baking dish.

4. Sprinkle with half of the cinnamon-sugar mixture.

5. Cover with remaining apples and top with remaining cinnamon-sugar mix.

6. In a medium bowl, cream remaining sugar (1/2 cup) and butter.

7. Add the egg and vanilla, mixing well.

8. Stir in flour and baking powder and spoon over the apples, spreading as evenly as possible.

9. Bake 30 minutes, or until top is golden brown.

10. Enjoy!

Nutritional Info per Serving:
Calories 194; Total Fat 5g; Cholesterol 46mg; Sodium 98mg; Total Carbs 38g; Protein 2g

Lembas Bread

As a huge Lord of the Rings fan, I jumped at the opportunity to try my hand at making some Elvish waybread! Although I've come across several different recipes before, this one looked the most promising, and I (along with my friends) was very satisfied with the results.

Lembas Bread
Adapted from The Weeping Time Lord
10 servings

Ingredients:
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter
1/3 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp honey
1 cup heavy whipping cream
1/2 tsp vanilla

 1. Preheat oven to 425F degrees.

2. In a large bowl, mix the flour, baking powder, and salt.

3. Add the butter and mix well until fine granules form.

4. Add the sugar and cinnamon, mixing thoroughly.

5. Add the cream, honey, and vanilla until a nice, thick dough forms.

6. Roll out the dough to about 1/2 inch thick. Cut into roughly 3 inch squares and transfer to a cookie sheet.

7. Criss-cross each square from corner to corner, but do not cut through the dough. I did this using a pizza wheel, but you can just as easily use a regular kitchen knife.

8. Bake for roughly 10-15 minutes until they are set and lightly golden.

9. Enjoy!

Note: Although the original recipe called to eat this at room temperature, I really enjoyed them fresh out of the oven. Also, for your viewing pleasure!

Nutritional Info per Serving:
Calories 274; Total Fat 15g; Cholesterol 49mg; Sodium 228mg; Total Carbs 30g; Protein 5g

Snickerdoodles

I also made these cookies for our department book and bake sale.

Snickerdoodles
Adapted from Betty Crocker "Christmas Cookies"
Servings size vary - I got 50 medium cookies out of this batch

Ingredients:
1 1/2 cups sugar
3/4 cup unsalted butter, softened
1/4 cup shortening (the original recipe called for 1/2 cup shortening and 1/2 cup butter, but I didn't have enough shortening on hand, so I compensated with the butter)
2 eggs
2 cups all-purpose flour (the original recipe called for 2 3/4 cups, but I found I only needed 2 - adjust as necessary)
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1 tbsp ground cinnamon

1. Preheat oven to 400F degrees.

2. In a large bowl, beat 1 1/2 cups sugar, the butter, shortening, and eggs with an electric mixer.

3. Stir in flour, cream of tartar, baking soda, and salt.

4. In a small bowl, mix 1/4 cup sugar and the cinnamon.

5. Using a small ice cream scoop, shape dough into balls. Roll balls in the cinnamon-sugar mixture.

6. Place roughly 2 inches apart on an ungreased cookie sheet.

7. Bake 8-10 minutes or until set.

8. Immediately remove from cookie sheet to a cooling rack.

9. Enjoy!

Nutritional Info per Cookie:
Calories 77; Total Fat 4g; Cholesterol 15mg; Sodium 40mg; Total Carbs 11g; Protein 1g

Gingersnaps

With the start of a new semester, and a conference to fund in March, my department decided to throw another book and bake sale, to which I contributed these perfect winter time cookies.

Gingersnaps
Adapted from Betty Crocker "Christmas Cookies"
Servings size vary - I got 43 medium cookies out of this batch

Ingredients:
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour (2 cups might work better, as my cookies were almost a little too dry)
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
granulated sugar to coat

1. In a large bowl beat brown sugar, shortening, molasses, and egg with electric mixer on medium speed.

2. Stir in remaining ingredients except the granulated sugar.

3. Cover and refrigerate for at least one hour.

4. Preheat oven to 375F degrees. Lightly grease cooking sheet with butter.

5. Place roughly 1/2 tbsp granulated sugar in a small bowl - you may need more depending on how many cookies you get out of this batch.

6. Use a small cookie scoop to shape balls of dough. Dip tops into granulated sugar. Place balls sugar side up on cookie sheet.

7. Bake 8-10 minutes, just until set. I always have a hard time judging the first batch, so keep a close eye on them!

8. Remove from cookie sheet to cooling rack.

9. Enjoy!

Nutritional Info per Cookie:
Calories 77; Total Fat 4g; Cholesterol 5mg; Sodium 78mg; Total Carbs 11g; Protein 1g

Easy Chicken Pot Pie

Ready in under an hour, this is the perfect chicken pot pie for busy and cold winter nights! It's also highly adaptable, as you can use whatever combination of frozen vegetables you desire.

Easy Chicken Pot Pie
Adapted from Betty Crocker "Best Bisquick Recipes"
6 servings

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into 1 inch cubes and cooked through
1 10 oz can condensed cream of chicken soup
1/2 lb frozen corn kernels, thawed and drained
1/2 lb frozen mixed peas and carrots, thawed and drained
1 cup Bisquick Mix (I used the Heart Smart Mix)
1/2 cup milk
1 egg

1. Preheat oven to 400F degrees.

2. In a casserole dish, mix the chicken, vegetables, and soup until blended.

3. In a medium bowl, stir all remaining ingredients with a wire whisk until blended.

4. Pour over chicken mixture.

5. Bake uncovered about 30 minutes or until crust is golden brown.

6. Enjoy!

Nutritional Info per Serving;
Calories 340; Total Fat 9g; Cholesterol 117mg; Sodium 672mg; Total Carbs 32g; Protein 32g

Chicken-Tomato Stew Bake

Originally designed for a slow cooker, this recipe worked equally well in the oven when under a time crunch.

Chicken-Tomato Stew Bake
Adapted from McCormick "3-Step Cooking with Flavor"
6 servings

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
5 carrots, peeled and sliced
2 celery stalks, trimmed and cubed
1 medium onion, diced
1 medium bell pepper, cored, seeded, and diced
1 14.5 oz can diced tomatoes
1 bay leaf
1 tsp garlic powder
1 tsp basil leaves
1/2 tsp oregano leaves
1/2 tsp salt
1/2 tsp ground black pepper

1. Preheat oven to 350F degrees.

2. Combine chicken, carrots, celery, onion, and bell pepper in a 9X13 inch baking dish.

3. In a medium bowl, mix together tomatoes, bay leaf, garlic powder, basil leaves, oregano leaves, salt, and ground black pepper.

4. Pour tomato mixture over chicken and vegetables.

5. Cover with aluminum foil and bake for one hour, or until chicken is tender.

6. Serve over pasta, rice, or couscous.

7. Enjoy!

Nutritional Info per Serving:
Calories 187; Total Fat 1g; Cholesterol 43mg; Sodium 356mg; Total Carbs 14g; Protein 25g

American Cheeseburger

While I usually confine my cheeseburger making to the summer months, I was struck a few weeks ago with the desire for some fresh homemade burgers. In response, I found this recipe, which actually has a nice spice blend and complimented the homemade burger buns I made to go along with the meal. If you don't like cheese on your burgers, you can leave it off - I used cheddar cheese slices, but American cheese (or any other of your choosing) would work just as nicely.

American Cheeseburger
Adapted from McCormick "3-Step Cooking with Flavor"
6 medium sized burgers

Ingredients:
1 1/2 lbs ground beef (I used 80% lean)
1/4 cup, plus 1/8 cup ketchup
1 1/2 tbsp Grill Mates Hamburger Seasoning
1 1/2 tsp Worcestershire sauce
6 slices sharp cheddar cheese
6 cheese burger buns

1. Mix ground beef, ketchup, Hamburger Seasoning, and Worcestershire sauce in a large bowl.

2. Form mixture into 6 patties, forming a small indent in the center.

3. Cook burgers in a skillet over medium heat, 4-6 minutes per side or until cooked to desired temperature. Add cheese slices roughly 1 minute before cooking is complete.

4. Enjoy!

Nutritional Info per Burger (not including burger buns):
Calories 330; Total Fat 23g; Cholesterol 85mg; Sodium 861mg; Total Carbs 6g; Protein 23g

Cheese Burger Buns

These buns are super easy to make and much more satisfying than the typical cheap store-bought ones!

Cheese Burger Buns
Adapted from King Arthur Flour
6 buns

Ingredients:
2 cups all-purpose flour (the original recipe called for 2 3/4 cups, but I found I only needed 2 - adjust as necessary)
1 oz sharp cheddar cheese, finely grated
3/4 tsp salt
1 tsp onion powder, optional but highly recommended
1 tbsp suger
2 1/2 tsp instant yeast
4 tbsp unsalted butter, softened, plus 2 tbsp unsalted butter, melted
1 egg
2/3-3/4 cup lukewarm water
sesame seeds, optional topping 

1. Combine flour, cheddar cheese, salt, onion powder, sugar, instant yeast, 4 tbsp softened butter, egg, and lukewarm water.

2. Lightly grease a medium-sized bowl and place dough inside, covering with plastic wrap. Let rise 60-90 minutes until puffy.

3. Gently deflate the dough and divide into 6 pieces.

4. Shape the dough into balls and space them evenly on a parchment lined baking sheet. Gently flatten the buns with your hands until they are about 3 1/2 - 4 inches wide. Gently cover with plastic wrap and let rise another 60-90 minutes until puffy.

5. Preheat the oven to 350F degrees.

6. Remove plastic wrap and brush each bun with some of the melted butter, sprinkling with sesame seeds if desired.

7. Bake the buns for 20 minutes until they are a light, golden brown.

8. Enjoy!

Nutritional Info per Bun:
Calories 288; Total Fat 14g; Cholesterol 72mg; Sodium 348mg; Total Carbs 33g; Protein 8g