Friday, November 21, 2008
Fresh Apple Cake with Warm Butter Sauce


4 cups coarsely chopped apples (cubed) figure approx 1 apple per cup but you might need to buy a couple extra for snacking and to make sure you have enough

2 c. sugar

2 eggs

1/2 c. vegetable oil

2 tsp. vanilla

2 c. sifted flour (are you kidding, who sifts anymore - just make sure it's not packed into the measuring cup)

2 tsp. soda

2 tsp. cinnamon

1 tsp. sat

1 c. chopped nuts (optional but I love the contrasting texture) raisins are great in here too!


Combine apples and sugar, let stand. Beat eggs slightly, add oil and vanilla. Mix dry ingredients. Stir in alternately with apple-sugar mixture. Stir in nuts. Pour in greased 9x13 or bundt pan. Bake at 350 degrees for one hour.

Make it Gluten Free: Switch to 2 cups ATK gluten free flour blend and add 1 tsp. Xantham Gum. Let the batter rest 15-30 minutes for the flour to absorb the liquid, then bake at 350 for 1 hour. 


Beyond Heavenly when served with Warm Butter Sauce (aka Buttermilk Syrup). Don't have buttermilk?
an alternative Butter Sauce:
1 cube butter
1/2 cup sugar
1/2 cup water
1 heaping T. cornstarch or 3 T. flour
Bring to boil, and cook for 5 minutes, stirring constantly.

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posted by SuperCoolMom at 10:21 AM | Permalink | 4 comments
Thursday, November 20, 2008
White Chili - from Leanne at Flylady.net
Serves 8

2 pounds chicken breasts, no skin, no bone, cut into pieces
2 onions, chopped
2 1/2 cups chicken broth, canned or homemade
1 (7 oz.) can green chiles, chopped
1 (16 oz.) jar salsa verde (green salsa)
1 teaspoon each: cumin and garlic powder
1 teaspoon oregano
3 cups white beans, cooked (use canned or make yourself)
1/2 bunch cilantro, chopped--optional
1 pound low-fat jack cheese, grated

In a large saucepan, heat a small amount of oil and saute the onion. When the onion is translucent, add chicken. Cook for a couple of minutes, max. Don't let it stick and don't add a ton of oil to keep it cooking either. Add everything else, except the cilantro and cheese. If you want, after sauteeing the chicken and onion together, you could finish the recipe in a crock pot. If you do, cook on high for about 3 hours or so, if you want it to cook all day, put it on low. You just need to get it nice and hot. If you are doing this on the stove top, simmer for about 20 minutes. Serve in nice big bowls, sprinkle with cilantro if you like, and some grated cheese. We like cornbread and a big salad too!

Per serving: 254 Calories; 4g Total Fat; 34g Protein; 20gCarbohydrate; 69mg Cholesterol; 304mg Sodium

Love, Leanne
Check her out at Saving Dinner or Flylady.net

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posted by SuperCoolMom at 11:13 AM | Permalink | 0 comments