Magic* Cream Cheese Iced Apple Orchard Dessert Cake

Recipes, Sweet Treats and Desserts, Cakes and Desserts No Responses »
Feb 292008

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 It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 9:34 am

Scarlett Charming's Cherry Bar Cookies Recipe

Recipes, Sweet Treats and Desserts, Cookies and Bars No Responses »
Feb 272008

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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Posted by Mrs. Magic at 8:29 pm

Fast-Fix Asian Garlic Chicken Recipe

Fast-Fix Foods, Meats: Poultry, Chicken, Turkey, Recipes No Responses »
Feb 242008

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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Posted by Mrs. Magic at 9:13 am

Delicious Fast-Fix Salmon Piccata Recipe

Fish and Seafood, Recipes No Responses »
Feb 232008

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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Posted by Mrs. Magic at 12:12 pm

Garlic Brown Rice Side Dish Recipe

Recipes, Side Dishes and Vegetables No Responses »
Feb 202008

Your favorite garlic lover will appreciate this brown rice side dish recipe. Easy variations include substituting a portion of the brown rice with wild rice and water instead of chicken broth. A great staple recipe that’s easy on the budget.

2 cups brown rice
3 tablespoons olive oil
6 – 8 cloves garlic
1 medium onion
2 teaspoons salt
4 cups water

Peel and mince the garlic. Peel and cut the onion in half.

Place the oil in a Dutch oven over medium heat. Add the rice and garlic and fry for a few minutes, until the garlic becomes fragrant. Add the water and salt. Increase the heat to high and bring to a boil. Place the onion halves on top of the rice. Reduce heat to simmer and cover. Cook for 45 – 60 minutes, until rice is tender.

Yield: 6 – 8 servings.

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Posted by Mrs. Magic at 8:58 am
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