Applesauce Cake with Browned Butter Frosting

In the autumn, I almost always am drawn to the warmth of dark spices: cloves, nutmeg, allspice, cinnamon have such lovely deep flavors and because they seldom are used in combination in too many recipes, they tease the tastebuds.   We might use some of these spices individually, but it's in combination they really come into their own, playing one off the other as they do.

I don't know why I only make Applesauce Cake in the autumn.  I could argue it's because of the spice profile in the recipe but the truth is this cake makes a wonderful snack cake for any time of the year.  You can leave it unfrosted and simply dust it with powdered sugar.  You can frost it in a variety of ways.  The frosting the recipe recommends is really not much more than a glaze despite the quantity of sugar in it.  A thick rich homemade caramel frosting might be substituted or the broiled frosting I have published here would do equally well.  But the Browned Butter is delicate and just right in my opinion for that touch of sweet topping with being overbearing and smothering the flavors of the cake.

The cake itself is not fussy.  It's a one bowl, dump and mix recipe but the end result is tender and lovely.

Applesauce Cake

2 1/2 cups flour 

2 cups sugar

1 1/2 tsps baking soda

1 1/2 tsps salt

1/2 tsp. baking powder

2 eggs

1 1/2 cups applesauce

1/2 cup water

1/2 tsp ground cloves

1/2 tsp ground allspice

3/4 tsp ground cinnamon

1 cup raisins

1/2 cup chopped walnuts

1/2 cup shortening

Heat oven to 350F.

Put everything into the mixer bowl.  Mix for 30 seconds on low to blend all ingredients and then for 3 minutes on high.

Flour and grease a 9X13 pan.  Pour batter into pan.  Spread gently and evenly.  Bake for 60-65 minutes or until pick inserted in center comes out clean.

Allow the cake to cool for a half hour then spread on frosting. I like to do this while the cake is still warm so if your kitchen is cold, then test the temperature before the half hour is up.  You'll want the cake just warm enough to lay your hand gently upon it and feel the warmth but not so hot it burns you.

Browned Butter Frosting

1/3 cup butter

1 tsp vanilla

3 cups powdered sugar

2 tbsps. milk

Over medium heat, melt butter.  Just before the butter is fully melted you will start to see golden flecks.  The moment the last bit melts, turn off the burner and remove entirely if you are using an electric stove.  The butter should be just barely golden in color.  You'll notice the difference in smell the moment it begins to brown, so pay attention with your eyes and your nose!

Mix in sugar, milk and vanilla.  This is not a stiff frosting, but neither is it glaze consistency either.  It should hold its shape but be very soft.  

Arroz con Pollo (Chicken and Rice)

 

Arroz Con Pollo

I've always referred to this as Spanish Chicken and Rice.  I can't recall where I found the recipe but I'm pretty sure Better Homes & Gardens, either the cookbook or magazine.

My family loved it the first time I made it.  I've now been making it for 25 years now.  I've never tried to make this less expensive.  I always felt it was a good economical meal to begin with because it started with bone in chicken.  I could buy a whole cut chicken for less than $1 a pound back in the day and now I can still purchase a whole one for $1.49/pound which is a fair price.  

I have occasionally used boneless skinless chicken pieces but the bone in pieces is really the best for the dish in my opinion.

I like to use the yellow rice packets you buy at the store.  I've tried several different brands: Zatarain's, Vigo, Mahatma and the one from Aldi.  They are all pretty much the same, so buy what's cheapest/most convenient for you.

The rest of the ingredients are things I typically have on hand in my pantry: onions, pimentos (you can sub in fresh red pepper and a splash of vinegar), green peas, olives or capers.  Besides salt and pepper that's pretty much it.

Arroz con Pollo

2.5 pounds bone in chicken pieces

salt and pepper

smoked paprika (optional)

1 medium onion, diced

5-ounce packet yellow rice mix

Water called for on packet (I like to add a teaspoon of dry chicken bouillon powder)

2-ounce jar of red diced pimento

2-ounces sliced pimento stuffed olives OR capers (about 2 tbsps)

8-ounces frozen green peas (or drained canned peas)

Salt and pepper chicken.  Brown in oil in large frying pan.  Turn to brown other side.  Remove from pan and set aside.  

Add fat to the pan if necessary.  Add chopped onion and cook until translucent.  

Add packet of rice mix and water called for on package.  Here's where I also add in the chicken bouillon powder and stir all well.  Place chicken pieces in rice and water mix.  Bring to a boil.  Lower heat and cover with a lid.  Cook for amount of time package says on rice.  Mixture may be a little saucy.  Check internal temperature on chicken to insure it's fully cooked.  

Add pimentos, olives or capers and green peas.  Cover and let residual heat warm the last additions through.  

This is delicious on day one and even better as leftovers.

Lena's Russian Cabbage Rolls

Several years ago, I used to read a blog written by a young Eastern European immigrant girl who had married and was living in the U.S.  Her name was Lena, and she was a whiz, absolute whiz, at saving money.  She also happened to be a pretty good cook, as I can attest because I tried several recipes she shared.  

Once I'd tried her recipe for Russian Cabbage Rolls, I knew I'd found my lifelong recipe for that item.  It had all the elements I liked plus the wonderful addition of spices and dried fruit.   

Lena's Russian Cabbage Rolls

1 pound ground beef

1 cup cooked rice (I use uncooked instant and it works out just fine)

1 tsp cinnamon

1 tsp salt

1/2 tsp pepper

Cooked cabbage leaves with woody stem part removed (blanching is fine)

2 cups canned tomatoes

4 cups broth (I like to use beef broth)

1/2 cup raisins

Mix ground beef, rice, and seasonings.  Stuff the cabbage leaves and layer in the bottom of a heavy pan.  I use my slow cooker.  Pour over tomatoes, beef broth and add the raisins.  Bring up to a boil, lower to simmer and cook for 1 hour.  In my crockpot, I cooked for 6 hours on low heat.

This is a saucy mixture.  I serve it simply, over a mound of mashed potatoes.   And it's even better the second time you serve it if you happen to have leftovers.

Bulloch House Broccoli Strata

John and I love to visit the Bulloch House restaurant in Warm Springs, Georgia.  We began going there years ago when it was actually set up in an old lovely home.  In 2015 that house burned down, much to my sorrow.  Then I heard that the restaurant had decided to set up business in an old store front downtown.  We go there four or five times a year.

Really, it's just a country buffet with about the same menu as always.

One dish I've had only once, and I was wowed by it.  I could tell it had broccoli, but I was puzzled about the other ingredients. When I asked for the recipe, I was given a list of ingredients.  Not quantities, just the ingredients.  The list consisted of croutons, broccoli blue cheese dressing, milk and eggs.   I searched in vain for years for a recipe with similar ingredients, but I was hindered by not knowing the name of the dish.  Then one day it occurred to me that the ingredients were basically a strata recipe.  I looked up broccoli strata and finally managed to replicate it here at home.

In the restaurant, the dish was served as a side dish, but honestly it could easily be a main entree. It's got plenty of protein and flavor and would be just lovely with a side salad.

This is my recipe based upon my knowledge of the original dish contents and scaled down from restaurant size to a smaller size.  You can double easily and make a 9 x 13 pan instead of an 8 x 8 pan.

Broccoli Blue Cheese Strata

4-5 slices bread 

4 eggs 

2 cups milk 

1/4 cup melted butter

1 1/2 cups steamed broccoli florets and stems

1/2 cup prepared blue cheese salad dressing

1 cup grated cheddar cheese

salt and pepper

Cut bread into cubes and toasted at 350F for about 9-10 minutes.  Watch carefully and be sure to stir gently.  Cool slightly

Grease an 8 x 8 pan.  

Mix eggs, milk, butter, grated cheese, dressing and salt and pepper.  I use standard measures of about 1 tsp salt, 1/2 tsp black pepper.   Add croutons and broccoli.  Mix well and pour into the prepared pan.  

At this stage you can cover and put in fridge overnight.  I prefer to let it sit on the counter about a half hour or so.  Put into 350F oven and bake 35-45 minutes.  Should be puffy, golden and set.

Chicken Parmigiana

 

Chicken Parmigiana with Green salad and Croutons

My leftovers:
                      1 very large fried chicken breast half
                      1/4 jar of dried tomato pesto
                      1/2 jar Pizza sauce
                      4 slices ripe tomato
and from the fridge:
                     minced garlic
                     shredded mozzarella
                     Parmesan/Romano cheese
from the cupboard:
                    4 ounces Angel Hair pasta

I stripped the meat from the bone (and some of the excess skin and breading, too) then sliced the breast.

I diced the tomato and mixed that, garlic, dried tomato pesto and pizza sauce together.

After cooking the pasta, I drained well, put in a casserole dish and layered on chicken slices, pizza sauce and cheeses, then baked until bubbly.

I'm not sure John even realized it was leftover fried chicken.

Sweet and Sour Chicken Kebabs

  

Sweet and Sour Chicken Kebabs with Pineapple Rice and Corn Muffins

My leftover ingredients:
                                    1 leftover BBQ chicken breast half
                                    4 slices juice packed canned pineapple
                                    1 1/4 cups cooked white rice
                                    3 corn muffins
                                    1/2 cup homemade BBQ sauce
Additional ingredients:  
                                    1/2 large red onion
                                     Stem end pieces of four green bell peppers

I cut the chicken into cubes, and cut large pieces of pepper, onion, and pineapple.  Since the vegetables were raw and the chicken wasn't, I knew that I needed the extra moisture of the pineapple to help the vegetables steam as they broiled.  I alternated the meat, vegetable and pineapple on the skewers then added a bit of the pineapple juice to the BBQ sauce to thin it a little and spread that over the skewers:

I put the kebabs under the broiler and then moistened the rice, using the last of the juice from the pineapple:

and heated that in the microwave.

In about ten minutes time we had this on our plates:

 and we were ready to eat.  It took about 20 minutes to assemble and cook.  It tasted very much like a Sweet and Sour Chicken.  Mmmmm mmmm!

Extremely Soft White Bread

 Extremely Soft White Bread

In the summer of 2019, I hauled home Mama's unused bread machine.  I'd had the idea that it would eliminate heating up the whole kitchen to bake a loaf of bread in the big oven.  I was right.  I experimented with several recipes from the bread machine manufacturer as well as from recommendations made by others.  Then I found this recipe one morning as I was looking online.  I'm sharing it as it was written from Food.Com.

• 1cup warm water
• 2teaspoons yeast
• 3tablespoons sugar
• 1⁄4cup vegetable oil
• 1teaspoon salt
• 3cups white flour
• • Put your hot water, yeast and sugar in your bread machine. Let stand 6-12 minutes depending on the temp of your water. Your yeast will foam.
  • Add remaining ingredients.
  • Use rapid or basic white cycles.
  • Or bake for 25 minute @ 350.
• I can vouch for this recipe.  I've been using it exclusively now for about 3 years and it's never failed me yet.    We do prefer to bake it in the oven when the weather allows.   However, you make it, it's a lovely loaf of bread.

Potato Doughnuts

 

I found this recipe a couple of years ago when I happened to have a few leftover mashed potatoes, more than I typically do.      These doughnuts were a hit with my family.  We had some sprinkled with cinnamon and sugar and some of the other frosted and decorated with sprinkles. My family was amazed to learn that I used mashed potatoes in the dough!

This recipe is courtesy of Tasty.co

Potato Doughnuts

Ingredients

for 18 donuts

• 3 ¼ cups all purpose flour, plus more for dusting
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon ground nutmeg
• 8 tablespoons unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 cup mashed potato
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 2 qt canola oil, for frying

COATING

• 1 cup granulated sugar
• 2 teaspoons ground cinnamon

Nutrition Info

Preparation

1. Sift the flour, baking powder, baking soda, salt, and nutmeg into a medium bowl.
2. In a large bowl, cream the butter with an electric hand mixer on medium-high speed until light and fluffy, 1–2 minutes. Add the granulated and brown sugars and the mashed potatoes and cream until combined. Add the eggs and vanilla and mix until combined.
3. Add half of the dry ingredients to the mashed potato mixture and mix on medium speed until mostly incorporated. Add the buttermilk, and mix until almost combined. Add the rest of the dry ingredients and use a spatula to finish mixing until just incorporated.
4. Turn the dough out onto a lightly floured surface. Knead for 1–2 minutes, adding up to ¼ cup (30 g) more flour as needed until the dough is cohesive and no longer sticky.
5. Use a rolling pin to roll out the dough to ½ inch (1 ½ cm) thick, flouring the dough as needed.
6. Use a 3-inch (7 cm) round cutter to cut out donuts. Use a 1-inch (2 ½ cm) round cutter to cut out holes from the centers. Set the donuts and holes on a baking sheet. Re-roll the dough scraps and cut out more donuts. Refrigerate the donuts and holes until ready to fry.
7. Heat the canola oil in a large pot fitted with a deep fry thermometer over medium heat until it reaches 375°F (190°C). Set a wire rack over a baking sheet and place nearby.
8. In a medium bowl, mix together the sugar and cinnamon. Set near the wire rack.
9. Working in batches, fry the donuts and holes in the hot oil for about 2 minutes per side, until deep golden brown. The donut holes will take less time than the donuts. Transfer to the wire rack to cool for 1 minute, then carefully toss in the cinnamon sugar.
10. Eat warm, or let cool completely.
11. Enjoy!
12. The original recipe here gives instructions for frying the doughnuts. I purchased some doughnut pans quite a while back on Amazon.com and prefer to use those to bake doughnuts.  375F oven for about 15-18 minutes will work just fine.  Place the 'holes' on a baking sheet and bake them alongside.

Steakhouse Fried Onion Dip

Dip for Fried Onions

This is a delicious and refreshing dip for onion petals or fries or even corn fritters.  This particular version is from Spend With Pennies.

• 3 tablespoons mayonnaise
• ▢3 tablespoons sour cream
• ▢2 teaspoons ketchup
• ▢1 tablespoon horseradish mayo sauce or regular horseradish
• ▢½ teaspoon Worcestershire sauce
• ▢½ teaspoon paprika
• ▢¼ teaspoon cayenne pepper
• ▢¼ teaspoon black pepper
• Mix all ingredients and refrigerate.

Corn Fritters

 Corn Fritters

John and I don't often order appetizers but that favorite steakhouse we love that is tucked away used to have corn fritters on the menu.  Every time we went in, we ordered some of those little gems.  They served them with a dipping sauce that put them over the top in our opinion.  Then the menu changed and they haven't had corn fritters on the menu in something like two years.  I look every time we go in, always hopeful and always disappointed!

You can find recipes in just about any cookbook, but I found one online that we liked really well.  This is a fairly basic recipe.  The one I'm sharing here is from Spend With Pennies, a wonderful site for recipes overall.

• 2 cups corn fresh, frozen or leftover corn on the cob
• ▢½ cup Monterey jack cheese
• ▢⅓ cup all-purpose flour
• ▢¼ cup cornmeal
• ▢1 egg
• ▢1 green onion chopped
• ▢1 tablespoon jalapeno minced
• ▢⅛ teaspoon smoked paprika
• ▢salt & pepper to taste
• ▢¼ cup milk or more if needed
• ▢2 tablespoons oil
• Combine all ingredients except the milk and oil in a small bowl. Mix well.
• Add milk a little bit at a time if needed to make a moist mixture that can still hold its shape.
• Heat oil over medium heat in a pan. Spoon 2-3 tablespoons of the corn mixture onto the hot oil. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes.
• Top with sour cream for serving.

The site says this recipe serves 4.

The same steak house has a form of fried onion petals that is delicious and the sauce they serve with them is very similar to the sauce they served with the corn fritters.  I found this recipe online and we enjoyed it with leftovers one night.  When we brought home a half order of fried onion petals I made up another batch of this sauce and we served it with that as well.  I'm going to share the dip recipe here but also form a separate post for it.

This recipe too is from Spend With Pennies.  She lists it under Texas Roadhouse but it tastes very similar to the one we used to get at our favorite steakhouse.

• 3 tablespoons mayonnaise
• ▢3 tablespoons sour cream
• ▢2 teaspoons ketchup
• ▢1 tablespoon horseradish mayo sauce or regular horseradish
• ▢½ teaspoon Worcestershire sauce
• ▢½ teaspoon paprika
• ▢¼ teaspoon cayenne pepper
• ▢¼ teaspoon black pepper

Just as a note, you can skip the ketchup and horse radish and use cocktail sauce, which is very similar.  I keep prepared horseradish on hand.  Just a quick tip, if like me you use it slowly and worry it will spoil, dollop teaspoons of horseradish onto a parchment lined cookie sheet and freeze until hard.  Then put in a zippered bag or jar and keep in the freezer.  I do the same with pesto and tomato paste.  Works wonderfully well for keeping it on hand.

Easy Chicken Shawarma Salad

Easy Chicken Shawarma Salad

I found this recipe at bakingmischief.com    We really enjoyed this dish.  John surprised me in liking the dressing as much as he did.  

Ingredients

Chicken and Marinade

• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic pressed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon turmeric
• 4 boneless skinless chicken thighs

Yogurt Dressing

• 5 to 6 ounces (2/3 cup) plain, unsweetened yogurt*
• 1 teaspoon lemon juice
• 1 clove garlic pressed
• 1 to 3 teaspoons milk
• 1/8 teaspoon salt
• Pepper

Vegetables

• 1/4 cup chicken broth or water
• 1 small red onion cut into thin wedges
• 1 head romaine washed and chopped
• 1 cucumber peeled and chopped
• 1 large tomato chopped

Instructions

Marinate Chicken

• In a small bowl, whisk together all marinade ingredients. Pour over chicken thighs and toss to coat. Return chicken to the refrigerator and marinate for 30 minutes, up to 2 hours.

Prepare Dressing

• Combine yogurt, lemon juice, garlic, 1 teaspoon of milk, and salt. If desired, add more milk by the 1/2 teaspoon until dressing reaches your desired consistency. Add more salt and pepper to taste.

Cook Chicken and Onions

• On the stove, heat a large skillet over medium-high heat. Once hot, add chicken thighs and cook for 2 to 5 minutes per side, until the internal temperature reaches 165°F. If at any time the outside of the chicken begins to cook too quickly and burn, turn the heat down. Transfer chicken to a plate and cover with foil to keep warm.
• Deglaze the pan over medium-high heat with 1/4 cup of water or chicken broth, scraping all the crispy browned bits from the bottom of the pan, and add the onions. Cook onions until they reach your preferred level of doneness, 2 to 4 minutes.

Assemble

• Slice the chicken and assemble salad. Top with dressing and enjoy!