I Love You Recipes

A moist, lightly spiced cake is layered over fresh apples and topped with cream cheese icing. I love easy to bake and take dessert recipes for parties, picnics and socials.

Cake:
3 eggs
2 cups sugar
1 cup cooking oil
2 cups unbleached all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
4 cups tart apples

Icing:
6 ounces cream cheese, softened
1/4 cup butter
2 cups powdered sugar
1 teaspoon lemon juice

Preheat oven to 350° and butter a 9″ x 13″ x 2″ baking pan.

Prepare the cake:
Peel and core the apples; slice thinly and spread into the bottom of your prepared pan. In one bowl, combine the sugar and oil. In another bowl stir together the flour, cinnamon, soda and salt. In a large bowl beat the eggs with a mixer until thick and light. Add the sugar and oil combination to the eggs and continue beating on medium speed until well mixed. Add the flour mixture and beat to mix. Stir in walnuts. Pour the batter over the apples in the pan and spread to cover evenly.

Bake for 50 – 60 minutes. Remove from oven and cool in pan on a wire rack.

Prepare the icing:
Melt the butter. Place the softened cream cheese into a mixing bowl and beat until fluffy. Beat in the melted butter; then beat in the powdered sugar and lemon juice. Spread the icing over the cooled cake.

Optional:
For a pretty presentation just before serving garnish each piece with 2 – 3 pieces of thinly sliced fresh apple. Alternate golden and red apple slices for a Thanksgiving theme or green and red for a Yule theme.

To avoid oxidation of the decorative apple slices which leads to browning, slice the apples just before serving. Alternately, you can prepare the slices a few hours in advance by soaking the slices in lemon juice for a moment; remove and store the in a tightly sealed container in the refrigerator.

Store the cake in the refrigerator.

Yield: 12 – 15 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Easy, yummy and pretty this rich buttery cherry bar cookie recipe is a cinch to make. A perfect take-along for potlucks and picnics alike.

Bottom Layer:
1 cup unbleached all-purpose flour
1/4 cup confectioners’ sugar
1/2 cup butter

Sift the flour and confectioners’ sugar into a medium sized bowl. Cut in the butter to create a course meal. Press the mixture evenly into the bottom of an ungreased 9×9 or 11×7 pan. Bake at 350° for 10 minutes.

Top Layer:
1/4 cup unbleached all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup maraschino cherries
1/2 cup sweetened flaked coconut
1/2 cup walnuts

In a small bowl, lightly beat the eggs. Finely chop the cherries. Coarsely chop the walnuts.

Sift the flour, sugar, baking powder and salt into a large mixing bowl. Stir in the eggs, cherries, coconut and walnuts. Spread the mix over the baked bottom layer.

Bake at 350° for 30 – 40 minutes.

Yield: 9 – 15 pieces.

Store in a tightly sealed tin.

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Asian garlic chicken recipe is a great way to deliver a delicious meal to the table in about 30 minutes. Leftovers are delicious and beat a burger for lunch at the office.

1/2 cup distilled white vinegar
1/2 cup chicken broth
10 large cloves garlic
2-1/2 tablespoons soy sauce
1/4 teaspoon pepper, freshly cracked and ground
4 chicken breasts, skinned and boned
2 teaspoons herbed seasoning mix or your own blend of parsley, oregano and basil
1 tablespoon sesame oil
3-5 bay leaves
Salt
Cooked rice

Prepare the ingredients:
With a sharp knife, remove any bits of ligament, tough fibers and excess bits of fat from chicken breasts. Season both sides of the chicken with the herbed seasoning mix. Place the vinegar, chicken broth, garlic, soy sauce and pepper in a small bowl and whisk until thoroughly blended.

Cook and serve:
Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté about 4 minutes on each side, until lightly golden. Add the bay leaves to the pan and pour the vinegar mixture over the chicken. Reduce the heat to low and cover the skillet. Simmer the chicken until it is cooked, approximately 10 minutes. Remove the chicken to a warmed platter. Increase the heat under the skillet and boil for about 2 minutes, stirring constantly. Remove the bay leaves and season to taste with salt and pepper. Spoon the juices over the chicken. Serve with hot cooked rice.

Tip: Please remember to wash hands thoroughly after handling raw chicken. Clean all surfaces that have come into contact with raw chicken with very hot soapy water and rinse thoroughly with very hot water. I like to add a couple of tablespoons of bleach to the soapy dishwater to assist in killing germs.

Yield: 4 servings.

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Salmon is high quality protein that makes an elegant presentation without you having to go to a lot of fuss. Salmon piccata is one of my favored fast-fix entrées.

1-1/2 pounds salmon, boneless and skinned filet
1/2 cup unsalted butter
1/4 cup olive oil
1/4 – 1/2 cup all-purpose unbleached flour
3/4 cup white wine
2 lemons
1/4 cup capers, drained
Salt
Pepper, freshly cracked and ground

Prepare the ingredients:
Cut the salmon into palm sized pieces. Cut the unsalted butter into pieces and place in the refrigerator to chill. Juice 1 lemon. Cut 1 lemon into 4 wedges.

Cook the salmon:
Place the olive oil in a large skillet or sauté pan over medium to slightly medium high heat. Coat the salmon with the flour, lightly shake to remove excess. When the olive oil is hot, add the floured salmon and cook for about 2 minutes on each side. You want it just cooked through and lightly browned. Remove the salmon to a warm plate while you make the sauce.

Create the sauce:
Pour off excess olive oil from the skillet, discard. Place the skillet over medium high heat and add the wine and lemon juice. Stirring and scraping constantly to loosen the bits of flavor from the bottom of the pan, bring the wine and lemon juice just to the boiling point. Reduce the heat to very low; add the chilled butter and capers. Add salt and pepper to taste. Gently swirl the pan to melt and distribute the butter. Just before the butter is completely incorporated, return the salmon to the pan. Swirl the pan to coat the salmon with the sauce.

Serve:
To serve, place the salmon on warmed plates, spoon the sauce over each serving and add a lemon wedge to be squeezed over the salmon by your guests.

Tip: While fresh salmon filet is fabulous, I keep frozen hermetically sealed portions of salmon on hand. I highly recommend the Sockeye Salmon from Costco. You’ll notice a price difference between “Atlantic” salmon and “Wild” salmon. “Atlantic” salmon is farm raised and the meat is somewhat fatty and pale in color. “Wild” salmon is a deep water feeder, leaner and darker in color. I’ve enjoyed both in a variety of recipes. While I favor Sockeye, sometimes budget considerations brings Atlantic to the table. Either way, salmon is a great way to enjoy those omega-3 fatty acids

Yield: 4 – 6 servings.

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My wife claims to sleep with as many as a half-dozen men nearly every night.

I tell her she’s crazy, as not a night’s gone by when we haven’t been together, since that long-ago morning when we were hitched. And though ours is a king-size bed, I’m sure that I would have noticed interlopers, especially if they were performing the circus acts that my dearest claims.

But claim she does, and no amount of arguing sways her. According to her, our bed is a veritable landing pad for an assortment of characters the likes of which should only be found in a zoo.

There’s Rollaway Man, so named for his supposed acuity at stealing her covers. According to my beloved, his violations increase in direct proportion to the temperature’s plunge, and hence her frostbite.

There’s Runaway Man, who sprints all night. This super athlete needs neither food nor water nor rest, and therefore never is still. To lie next to him, my better half moans, is to meet the morn wearing shins of black and blue.

Treeleg Man is pretty self-descriptive. My honey bunny swears that once pinned to the mattress beneath one of his redwoods, nothing short of all-out guerilla-warfare upon his ribs will sway him.

Dissecting Man is the surveyor of the bunch. My mate maintains that one of his ruler-straight limbs can divide and subdivide our mattress into sections as neatly as a big-city developer, leaving her to cling to the edge of our bed like a house hanging from a California hillside.

WooOOOOOoooo Man is particularly far-fetched, I think. But my Chérie claims that he always shows up after I’ve hogged out at our favorite Italian restaurant on wine and the Everything Pizza, or after I’ve thought too much about the world situation.

Lump-In-The-Road Man is the lout of the bunch, according to my spouse, possessing adroitness in neither athletics nor science nor even in simple strength. He just lies there in a ball, with his backside occupying as much real estate as he can cover.

I’ve never seen any of these characters, you understand. Nor, truth to tell, do I believe a word about them. How can I? For if they were real, I can’t imagine that I would awake every morning feeling as good as I do. Which is why I think tonight I’ll diplomatically suggest to the love of my life, “I firmly believe that you wouldn’t be so grumpy if you followed my example of getting a good night’s sleep.”