Shirley's Apple Crisp

Did you ever wonder why some recipes endure for generations within a family? Could it be that the making of the recipe evokes great childhood or family memories? Or could it be that no other recipe ever compares to its' original version? I actually think the answers to these questions are yes and yes. And those of us with whom these family legacy recipes are shared are twice blessed. First, because we were lucky enough to have been at a gathering where the treasured recipe was served, and second because the recipe was shared with us. Shirley's Apple Crisp is one of those recipes, one that has been made in the Hall family for the past 75 years. Yes, 75 years.

Sometimes you taste someone's treasured family recipe and say 'okay it's good'. Then there are times when you taste one and you say 'OMG, this is insanely delicious'. Shirley's Apple Crisp is a recipe that falls into the 'OMG insanely delicious' category. And not only is it insanely delicious, it could not be any easier to make. For those who firmly believe simpler is always better, a photo of this crisp should accompany that adage.

If my life had not crossed paths with my friend Trish (or Patty as she called by everyone except me) when we were college freshman at the University of Illinois in Urbana-Champaign (decades ago) I would have neither met her parents, Wayne and Shirley, nor come into this recipe. Words cannot begin to express how incredibly thankful I am for both of these experiences.

I may or may not have taken a few liberties with this recipe as in the version shared with me the type of apples used were not specified. And maybe 75 years ago when recipes were first recorded there was an unwritten understanding about what type of apple went into the crisp. Personally I love the tartness of Granny Smith apples and they are my hands down favorites in crisps. If you look up which apples are best used in crisps, Cortlands, Honeycrisps and Granny Smiths are the ones most frequently mentioned.

The crisp calls for 4 cups of peeled, cored and sliced apples. Because apples come in so many different size variations, the number of apples you will use may vary slightly.  This time, five and one half medium sized Granny Smith apples yielded 4 generous cups of apples when cut into 1/8th inch slices. Next time I might use only 4 or as many as 6 apples.

In a medium sized mixing bowl the sliced apples, a heaping teaspoon of cinnamon (the heaping part is all me as I love the flavor of cinnamon in a crisp), a 1/4 cup of water and a 1/2 teaspoon of salt  are mixed until the apples are well coated with the cinnamon.

The crisp's topping is made with only three ingredients: flour, sugar and butter. In the words of Ina Garten 'how easy is that?'. In a small to medium sized bowl, use either a pastry blender or a fork to blend together until the mixture is crumbly.

The apples are poured into a buttered pan. I used a 9 inch cast iron pan, however, a 9 inch metal pan will also work perfectly. Just remember butter the pan before putting in the apples.

Sprinkle the topping and completely cover the apples. Baked in a preheated 350 degree oven for 40 minutes, the crisp tastes best served warm with either vanilla ice cream or freshly whipped cream. For some reason this crisp screams 'serve me with vanilla ice cream!'. If I were still on the east coast I would serve it with Bliss's vanilla ice cream, however, now that I am here in the midwest Ben and Jerry's vanilla is the ice cream of choice (guess I am convinced that milk from cows on the east coast just tastes different). Whether you serve Shirley's Apple Crisp for dessert or just as a treat, this crisp is comfort food at its' best. And for me, this apple crisp brings more than comfort, it brings back the memories of what it felt like to be included into lives of the Hall family.

Recipe
Shirley's Apple Crisp 
Updated June 2023 

Ingredients
4 cups (864g) apples peeled, cored and sliced to about 1/4" thickness (about 4 large or 5 1/2 medium sized apples). Recommend using Granny Smith apples 
1 heaping teaspoon Saigon cinnamon
1/4 cup water
1/2 teaspoon Kosher salt
3/4 (98g) cup all-purpose flour
1 cup (200g) granulated sugar
1/3 cup (78g) unsalted butter, room temperature, cut into pieces

Directions
1. Preheat oven to 350 degrees (F)
2. Generously butter either a 9" cast iron of 9" inch round pan. Set aside.
3. Mix together the sliced apples, cinnamon, water and Kosher salt in a medium sized bowl. Mix until apples are coated with cinnamon. Pour into baking dish and set aside. (See Notes)
4. For the crisp topping, use either a pastry blender or fork to combine the flour, sugar, and butter until mixture is crumbly. (Suggestion: add just a tiny pinch of cinnamon) Set aside.
5. Pour apples into prepared pan. Spread crisp topping over the apples, covering completely.
6. Bake for 40 minutes or until the top has lightly browned and the filling is bubbling up on the sides.
7. Allow to rest (lightly covered) for at least 10 minutes before serving warm with vanilla ice cream or freshly whipped cream.

NOTES:  (1) The photos were updated in June 2023. (2) I added the juice of a half of a lemon to the apple mixture in addition to the 1/4 cup of water.  (3) I used a mandolin to slice the apples, but they could easily be sliced with a knife. Slices were cut slightly less than 1/4" thick. (4) If I make the topping first, I put in the refrigerator to chill while I slice and cut the apples.

With Thanksgiving just around the proverbial corner, I have started to think about all of the traditions surrounding this holiday. Both old traditions and new traditions. Old traditions always involve the food served for Thanksgiving dinner. For me those foods would be turkey, stuffing, cranberry chutney, mashed potatoes, sweet potatoes, cole slaw, gravy and pumpkin pie. Over the years these old traditions have been tweaked as the cranberry sauce has been replaced with a cranberry chutney; a cornbread, sausage and mincemeat stuffing is made in addition to the intensely flavored sage bread stuffing; and the pumpkin pie is no longer the stand alone dessert. But beyond food, old traditions involved spending this holiday with only family members. However, more than the changes to the food at the Thanksgiving table, the changes to who we spend Thanksgiving with seems to have changed the most. It is now a holiday where both friends and family come together to give thanks for all of the blessings in our lives.

Last year Thanksgiving was spent in Colorado with my sister, brother-in-law, niece and nephew. This year, Thanksgiving will be spent in Kentucky with friends. These 'new' traditions have and will create some lasting memories. Considering that I have been one to love the 'old' traditions associated with this holiday, I have come to love even more the creation of 'new' ones. Because in the end, this holiday is not just about the food and not just about keeping it a 'family' only holiday. This is a holiday meant to include extended family. I learned that concept of 'extended family' from Wayne and Shirley 30 something years ago. While recipes may endure from generation to generation, the feeling of being included in and embraced by someone else's family is life-changing.

Nantucket Cranberry Pie

The recipe for the Nantucket Cranberry Pie was first published in November 2013. I have since updated the directions, photos, as well as added directions on making an orange flavored whipped cream. The flavors of slightly tart and sweet pie are elevated even further with a large dollop of the whipped cream. 

Until I discovered this recipe for Nantucket Cranberry Pie a couple of years ago, I had never tasted a pie made with fresh cranberries. My intake of cranberries were primarily in cranberry chutney, cranberry sauce, and, oh yes, dried cranberries in cookies or bread). I was a bit of a cranberry pie skeptic as I didn't think raw, tart cranberries would taste good in a pie. Even one baked for almost an hour. To say I was pleasantly surprised at the flavor and texture of this pie would be an understatement. The combination of fresh cranberries, pecans, orange and almond extracts make for one incredibly delicious slightly sweet, tart pie.

It may have been simplicity of the recipe or the fact that it may have originated Nantucket that initially drew me to this recipe. Fortunately, I didn't let my limited cranberry consumption exposure prevent me from making this pie. (Up until I started this blog, I actually thought I had a pretty good knowledge of and relatively wide range of experiences with food. I have caught myself more than once in the past year admitting to my unfamiliarity with or limited application to quite a few foods. So it seems that my perception hasn't been in alignment with my reality. At least on the culinary front that is.) 

While Thanksgiving is just a few weeks away, but this isn't just a Thanksgiving or autumnal pie. No, it is one of those pies that is delicious year round (that is for as long as you can find fresh cranberries). Having said that, it really would be a great addition to any array of Thanksgiving desserts. Even if you are serving a cranberry chutney or cranberry sauce during the meal, as there are certain times when there is no such thing as 'too much' cranberry). For those of you who believe otherwise, consider serving this on Thanksgiving morning, at least then there will be a several hour gap between your consumption of cranberries.  What I am trying to say is you should really make this pie as soon as you can find fresh cranberries in your grocery store or market.

In addition to the cranberries, pecans, butter, sugar, flour, eggs and sea salt, the pie also contains both almond and orange extracts. Be careful not to use 'imitation' extracts as they will not yield the same flavor results. Most grocery stores carry both extracts, however, you can usually also find them at speciality cooking stores or online.

Mix together the fresh cranberries, the pecans, and one-half cup of sugar in a medium sized bowl and set aside. Important note: The recipe uses a total of 1 1/2 cups of sugar, 1/2 cup is mixed in with the nuts and cranberries and 1 cup is mixed in with the remaining ingredients.

In a large bowl, whisk together the melted butter, lightly beaten eggs, one cup of sugar, almond extract, orange extract and salt until well blended. Fold in the flour using a spatula until no streaks of flour remain.

Add in the cranberry, nut and sugar mixture to the batter. Carefully blend together with a wooden spoon or spatula. The batter should be very thick.

Scrape the batter into a glass or ceramic nine inch pie plate very generously buttered. Place on a baking sheet in a pre-heated 350 degree oven. Baking time on the original recipe was 45 minutes, however, I have found that the baking time is often closer to 60 minutes. The pie is done when the top is a light brown, some of the cranberries have burst, and it pulls away slightly from the side of the pie plate. Serve the Nantucket Cranberry Pie at room temperature (so you can make it early in the day and lightly cover).

In this updated version of the recipe, I have added an Orange Flavored Whipped Cream. Why I never served the pie this way before is anyone's guess. But I know now I will never ever serve it any other way.

When I lived out east I used to make this Nantucket Cranberry Pie often. During the fall, when cranberries were in abundance, I would often make it for friends visiting. Like me, they too were surprised at its' deliciousness and texture. This bit crunchy on the edges and softer in the center is pie heaven. More often than not, they would request the recipe. Needless to say, I was more than happy to share it. 

Recipe (updated October 2019)
Nantucket Cranberry Pie (slight modification to the Nantucket Cranberry Pie recipe created by Will Hotham in the "Home Port Cookbook: Beloved Recipes from Martha's Vineyard")
Serves 8

Ingredients
Pie
2 generous cups (8 ounces, 227g) fresh cranberries
1/2 cup (2 1/4 ounces, 64g) pecan halves, toasted and chopped
1 1/2 cups (300g) granulated sugar, divided
3/4 cup (12 Tablespoons-170g)) unsalted butter, melted and cooled slightly
1 cup (130g) all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon almond extract (recommend Nielsen-Massey Pure Almond Extract)
1 teaspoon orange extract
1/4 teaspoon sea salt or kosher salt.

Orange Flavored Whipped Cream 

8 ounces heavy whipping cream
2 Tablespoons confectionary sugar
1/4 teaspoon orange extract
Orange zest

Directions
1. Preheat oven to 350 degrees (F). Generously butter a 9 inch glass or ceramic pie plate. Set aside.
2. In a medium sized bowl, combine cranberries, pecans and 1/2 cup granulated sugar. Mix and set aside.
3. In a large bowl, whisk together the melted butter, eggs, remaining one cup sugar, almond extract, orange extract, and salt until well-blended. Fold in the flour until thoroughly combined.
4. Add the cranberry/nut/sugar mixture and fold to combine both mixtures.  Note: The batter will have a thick consistency.
5. Scrape batter into a 9 inch glass or ceramic pie plate. Bake for 50 to 60 minutes, rotating the pan midway through the baking process, until the pie is lightly browned, some of the cranberries have burst and the pie pulls very slightly from the edges. Err on the side of baking slightly longer as this is a very dense pie. (Note: My baking time tends to be closer to 60 minutes but I start checking at 50 minutes.)
6. Allow to cool to room temperature before serving. 
7. In a medium sized bowl, whip the cream, confectionary sugar, and orange extract until semi-firm peaks form. 
8. Serve the pie with the whipped cream sprinkled with some orange zest.

Notes: (1) To toast the pecans, preheat oven to 350 degrees (F). Lay pecans flat on a baking dish. Bake for 8-9 minutes. Let cool slightly before chopping. (2) Leftover pie should be covered and either placed in the refrigerator or can be left out. If refrigerated, bring to room temperature before serving or enjoy chilled.

The first time I traveled to Nantucket I felt a sense of the island's history instantly after I got off the ferry. Or maybe what I was feeling could better be described as an aura. One I cannot fully explain. Certainly I had never experienced such a feeling in any of my prior travels. Needless to say Nantucket left a permanent imprint on me. Whatever it was that I felt, I thought that if I were on a ship in the 1600s and the first sighting of land was Nantucket, I wouldn't have wanted to travel any further. This would have been the end of the journey for me. Most likely I would have become one of those who would 'never have left the island'. While the landscape has changed over the past four hundred plus years, I have no doubt it has always been a compelling, beautiful place. From the original cobblestones in the center of town; to the uniqueness of each of the beaches; to the architecture of the buildings and homes; to the landscape; to its' history; it is without a doubt one of my most favorite travel destinations on the east coast.

Before I traveled to Nantucket, I had taken ferries to both Block Island and Martha's Vineyard. Each time I got on a ferry all I could think of was Nathaniel Philbrick's book "In the Heart of the Sea: The Tragedy of the Whaleship Essex". More specifically, I couldn't help but worry about the possibility of whales bumping the ferry and me being thrown into the middle of the ocean (an example of my very active imagination). In retrospect this unfounded fear of mine might have been just a little on the dramatic side, however, I had just read the book for the first time a few weeks before getting on a ferry that 'crossed the ocean' and so unfriendly whales were fresh on my mind. But nothing I had ever read or seen before prepared me for the sheer beauty of Nantucket. I have been known to weep over taking in nature's beauty. Being on Nantucket and hiking in the Rocky Mountains each for the first time just might have brought tears to my eyes. But I will let your active imagination decide whether or not tears were actually shed.

Roasted Chicken with Sumac, Za'atar and Lemon

Every once in awhile I come across a recipe I am unable to conceptualize how it might taste as it contains ingredients I have never experienced before. When this happens I find all sorts of reasons why not to make the dish. Sometimes I am a little intimidated by the recipe, sometimes it is challenging to find the ingredients, and sometimes, well sometimes, I am not certain I want to take the risk of investing in all of the ingredients (once I find them) and the time without having just an inkling of the potential outcome (A pretty limiting way to approach cooking and life, don't you think?). But what almost always what overrides all of these fears and trepidations is the source of the recipe. And Yotam Ottolenghi is one such chef whose recipes always seem to get rave reviews. The Mediterranean Tart shared on the blog in June was a home run (yes, I was caught up in the World Series frenzy, thus the baseball metaphor).

While perusing through the recently purchased 'Ottolenghi: The Cookbook', the recipe immediately capturing my attention was the Roasted Chicken with Sumac, Za'Atar and Lemon. By all definitions, this would have been a recipe I would have normally avoided as it contained ingredients completely unfamiliar to me: sumac and za'atar. I actually had to do an internet search to learn what they even were! But for once I decided my culinary rigidity and spice exposure deficit wasn't going to be a deterrent. Having the courage to go forward I then discovered I had another hurdle to overcome. That would be my ability to find these two ingredients: sumac and za'atar. Three grocery stores later, I discovered that Williams-Sonoma carried them (the store I should have started at in the first place). With the recipe and the ingredients now in hand, I decided I was finally game (it can be so liberating to let go of one's fears).

Ottolenghi and Tamimi describe this dish as 'the simplified version of the traditional Palestinian dish m'sakhari where chicken is spiced with sumac then roasted in the oven over bread'. Only in this recipe the chicken was not roasted over bread, but served with bread. Naan along with a garlicky yogurt sauce sounded like the perfect accompaniment to the chicken.

If I learned one thing while making this dish, it was that I have been holding myself back from experiencing some amazing recipes. Because the  Roasted Chicken with Sumac, Za'Atar and Lemon was in a word phenomenal. Or in keeping with the sports metaphors here, it was a grand slam, a gold medal, an Olympic record. Yes, it was absolutely insanely delicious!

Maybe because I am a baker at heart, I like specificity in the ingredients when I am making something for the first time. The Ottolenghi recipe called for one large organic or free-range chicken cut into quarters. So I thought 'what's considered large?' Was there some chicken reference chart that defined small, medium, large or extra-large that I wasn't aware of? This time I didn't do an internet search and just took a guess. I guessed large was six pounds.

Whether or not my guess was right, cutting a six pound chicken into quarters would have rendered the pieces too large. So I cut the chicken into eight pieces and I am so glad I did. However the next time I make this dish (and there were be more than one next time), I will buy two smaller free-range chickens and cut it into quarters. Oh so what is 'small'? In my world small will be somewhere in the 4 to 4 1/2 pound range.

There wasn't any confusion about what thinly slicing onions and onions meant. I used three small red onions instead of two medium sized onions as that was what I had in the pantry. 

In a large bowl, the chicken is mixed with the onions, lemons, olive oil, allspice, cinnamon, sumac, chicken stock, crushed garlic, salt and pepper. The za'atar isn't used until it comes time to bake the chicken. The recipe recommended the mixture be refrigerated for a few hours or overnight. I went with the overnight timeframe as I wanted the chicken to fully absorb all of the flavors of the marinade. Going forward I would continue to recommend the overnight marinading.

The chicken, onions, lemon and remaining marinade are placed on a large baking sheet, one large enough that the chicken pieces have some breathing room. Once everything is placed on the baking sheet you sprinkle the chicken with the za'atar. In a preheated 400 degree oven, the chicken is roasted for 30 to 40 minutes or until it is colored and fully cooked through (the pieces should have an internal temperature of 165 degrees). In my oven or maybe because the size of the pieces, the chicken baked for  almost 45 minutes.

While the chicken is roasting, the pine nuts are sautéed in butter until they turn golden in color. The golden pine nuts are transferred to a plate lined with paper towels and set aside until the chicken is placed on a platter.

The combination of the roasted chicken with warm Naan and a garlicky yogurt sauce on one's palate is just plain wicked. I decided to make a sauce of Greek yogurt, garlic, cucumber, lemon juice, salt and pepper. The only thing I would do differently next time is double the amount of sauce.

I wish I could describe how wonderful the kitchen smelled while the chicken was roasting but I don't have the words. I could say it smelled of sumac and za'atar (which it did), but if you have never tasted those spices that description wouldn't mean much. I might say the smell was one that made you want to taste what was in the oven. The roasted chicken is placed on a large platter, sprinkled with the sautéed pine nuts and drizzled with additional olive oil. If you want additional color on the plate, you can add some chopped parsley.

Recipe
Roasted Chicken with Sumac, Za'Atar and Lemon (an oh so slight modification to the recipe created by Yotam Ottolengthi and Sami Tamimi and printed in their cookbook 'Ottolenghi: The Cookbook')

Ingredients 
1 large organic or free-range chicken cut into quarters (if using a 6 pound chicken, cut into 8 pieces or cut two 4 pound chickens into eight pieces)
3 small or 2 medium red onions thinly sliced
1 lemon, thinly sliced
2 cloves garlic, minced
4 Tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons ground allspice
1 teaspoon cinnamon
1 Tablespoon sumac
1 cup chicken stock
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 Tablespoons za'atar
6 Tablespoons pine nuts
4 Tablespoons unsalted butter
Chopped parsley
Naan or pita bread (recommend Naan)

Ingredients for Garlickly Yogurt Sauce (can and should be doubled)
1/2 regular sized cucumber, peeled, seeded and cut into small pieces
3 cloves garlic, minced
3/4 cup plain Greek yogurt (recommend Fage Total)
1 tablespoon fresh lemon juice
Kosher salt and ground pepper to taste

Directions
Chicken
1. In a large bowl, combine the cut chicken, sliced onions, sliced lemon, minced garlic, olive oil, allspice, cinnamon, suman, salt, pepper and chicken stock. Cover and refrigerate overnight.
2. Preheat oven to 400 degrees.
3. Place the chicken, onions, lemon and remaining marinade on a large baking sheet leaving enough breathing room between the pieces of chicken. Sprinkle the 2 Tablespoons of za'atar over the chicken. Bake for 35 to 45 minutes or until chicken is done. 
4. While the chicken is roasting, melt 4 tablespoons of unsalted butter in a small sauté pan. Add 6 tablespoons of pine nuts. Stirring constantly cook over medium heat until the pine nuts are golden. Place golden pine nuts on a plate lined with paper towels in order to allow the nuts to drain Set aside.
5. Place the chicken and onions on a large platter. Sprinkle with the pine nuts and if desired, chopped parsley. 
6. Drizzle extra-virgin olive oil over the chicken.
7. Serve with warmed Naan and a garlicky yogurt sauce.

Garlicky Yogurt Sauce (make several hours or a day ahead to allow flavors to blend)
1. Peel cucumber and remove seeds. Using a paper towel squeeze some of the liquid from the cucumber. Cut cucumber into small pieces and place in bowl.
2. Add yogurt, minced garlic and freshly squeezed lemon juice along with salt and pepper to taste (recommended 1/4 teaspoon of each).
3. Mix together until blended. Cover and chill for several hours or overnight. 
4. Serve with warmed Naan.

In the past couple of years I have not been watching much television and for awhile even lived without one. Instead I spent the discretionary time I had available reading, exploring the east coast, spending time at the beach (either soaking in the sun or just going for an early morning walk), and of course, creating the blog. So I came into a certain television series late in the game, so late in fact that its' sixth and final season occurred a couple of months ago. The social media buzz around the final season and the final episode caught my attention. So I thought maybe I should see why it was a show that had such a large following. For those of you more television current, you probably know the show I am talking about is "Breaking Bad". But thanks to the creation and release of DVDs those of us slow to stay television current can watch what everyone has (or had) been talking about (without all of the commercials).

In just one episode I was hooked (in the best of ways) on a show that essentially deals with drugs. Well actually it's really so much more than that. I found myself completely engrossed in the lives of people who have made some interesting, illegal and unethical choices and whose bad behavior is at times almost too intense to watch. Yet, in spite of such dark themes in this show, I have come to be so involved in the lives of these fictional people, I am now talking, caring, worrying, and thinking about them as if they were real. Yes, I know this sounds a little crazy. (Maybe this is why I don't watch much television as the lines between fantasy and reality can so easily be blurred.)

As I watch each of the episodes, I wondered how I could have been so clueless about this Emmy Award winning television series. Was I that out of touch? Or maybe I wasn't completely clueless or out of touch, maybe I didn't think any television series dealing with the making and distributing of meth-amphetamines would be something of interest to me. Well, in retrospect that was pretty narrow thinking on my part. And just like my dismissiveness over recipes with ingredients I am unfamiliar with, all I can say is that old adage 'better late than never' couldn't be more true.

Apple Pie Cream Martini, A Special Halloween Treat

Who says Halloween is just for kids? And as much as I love to indulge myself in my favorite Halloween treats (Oreo cookies and M&M's), this year's holiday called for a martini. Of course, not in replacement for the treats, but in addition to them. I am thinking that the martini might slightly moderate my desire for the Halloween sweets.

This was a martini that almost wasn't. When a friend shared she had a great new martini recipe she inadvertently shared one wrong ingredient. And this one wrong ingredient made for one wrong martini.    Actually I wondered if this recipe was intended to be a trick rather than a treat. When she asked how I liked it, I said 'well, you are two for three on the martini recipe recommendations'. While it was receiving rave reviews from everyone she had made it for, she couldn't believe I wasn't a fan. As we talked about the taste of the martini, she realized she had inadvertently given me the wrong recipe.

After making this martini the first time, I have to be honest and say I wasn't sure I wanted to make 'another' one, even with knowing what the correct ingredients were. But since I believe in second chances, I thought what the heck. What's the worse thing that could happen if I didn't like it? Well I could never try another martini recipe shared by this friend or I could throw it down the drain. Either way, the risk factor really wasn't too high. So this time rather than tasting a trick, I tasted a treat. I finally understood why she was so excited to share the recipe in the first place and why it was one worthy of rave reviews.

This could not be a more simple martini to make as it only has two ingredients. For those of you who are martini purists, it might have one ingredient too many. It is one of those martinis you might only be able to enjoy in the fall as the Apple Pie Cream Liqueur would be considered a seasonal item. I understand this liqueur is hard to find on the east coast, but here in the midwest it was front and center in Binny's, one of my favorite spirit stores.

In a shaker filled with ice, you add 2 parts of the Apple Pie Cream Liqueur and 1 part McGillicuddy's Raw Vanilla vodka. To ensure the creaminess of the martini, shake the martini vigorously for as long as it takes you to shake it fifty times. Pour into the martini glass of your choice and enjoy before, during or long after Halloween. Or for as long as your bottle of the Apple Cream Liqueur lasts.

Recipe 
Apple Pie Cream Martini

Ingredients
2 parts Fulton's Harvest Apple Pie Cream Liqueur
1 part Dr. McGillicuddy's Raw Vanilla vodka or the Vanilla Vodka of your choice
Ice

Directions
1. Pour the apple pie cream liquor and vodka into a cocktail shaker filled with ice.
2. Shake vigorously (up to 50 shakes to ensure it is well blended).
3. Pour into the martini glass of your choice.

Spiced Pumpkin Layer Cake with Cream Cheese Frosting

It seems like forever since I have posted to the blog. Time as we know is all relative so today's definition of forever is a little more than three weeks. So why the interruption? Well, packing up the east coast farmhouse and relocating back to the Midwest would be the simple answer to that question. The thousand mile drive back to the Midwest is now behind me, however, the unpacking is (ugh) still before me. The good news is that I have made enough progress unpacking and reorganizing that I am now able to get back to cooking and baking. Not surprisingly, putting away all of my cooking and baking tools took precedence over the unpacking of my clothes. But even though there is still some unpacking to do, I am happy to say "the blog is ba-a-ack"!

There are so many things I love about the fall I wouldn't even know where to begin to list them all. But amongst those things are the cooler temperatures as they are perfect for baking. With Halloween a day away and Thanksgiving just weeks away, I thought I would 're-christen' the Midwest kitchen by baking something using, what else, but pumpkin puree. The pumpkin pie recipe could wait a few weeks but the Spiced Pumpkin Layer Cake with Cream Cheese Frosting could not. Because who does not love cake? Particularly one having a cream cheese frosting. If you are one of those non-cake loving people, maybe it's because you have never eaten really good cake. Because seriously, what other reason could there be?

I knew I wanted to make a pumpkin cake that didn't taste like a pumpkin loaf made into a cake. So when I discovered the Spiced Pumpkin Cake recipe and looked at the list of ingredients, I knew this was the one. In addition to pumpkin puree, it had crushed pineapple, coconut and dried currants in it. In some ways you might say this is a pumpkin version of either a Hummingbird or a Carrot Cake. An easier and simpler version as you don't need a mixer to make the cake, you only need it when making the frosting. And who doesn't like easy and simple when making a cake? Particularly when the outcome makes everyone think it was just the opposite!

All of the dry ingredients are sifted together and set aside in a medium sized bowl. This will be the bowl you will mix the batter in so choose your bowl size wisely.

In a separate bowl or large measuring cup, the oil and vanilla are mixed in with the already lightly beaten eggs. Once mixed it is set aside as well.

In the third bowl (okay, maybe using a mixer would be easier as now you have at least three bowls to wash), the pumpkin puree, coconut, pineapple and currants are mixed together until combined. The recipe calls for 1 1/4 cups of pumpkin puree which is slightly less than the puree in a 15 ounce can. Remember to buy the pumpkin puree and not the pumpkin pie filling for this recipe as they are not the same and not interchangeable.

To the flour mixture, you first add the egg mixture blending with a wooden spoon until just combined. Last but not least, you add the combined pumpkin mixture and stir until just combined. It is important to not over mix this cake batter.

In two prepared 9 inch cake pans you will equally divide the spiced pumpkin cake batter. Because I like my layers to be perfectly even I weigh the filled cake pans on a scale. The payout for this attention to detail comes not only when you are assembling and frosting the cake, but when you are serving it.

The cakes bake for 35 to 40 minutes in a preheated 350 degree oven. The baking time for me was 40 minutes, but I began testing at 35 minutes. The baked cakes are placed on a wire rack and allowed to cool or come to room temperature. 

While the cakes are cooling you can assemble the frosting. Sixteen ounces of room temperature cream cheese are whipped in a standing mixer for approximately three minutes or until smooth. The room temperature butter is added and the mixed for at least two minutes. The sifted confectionary sugar (this is a step you don't want to skip or else you will have lumps in your frosting) and vanilla and added in. The entire mixture is beaten for another three minutes or until smooth. The frosting can be covered and refrigerated until you are ready to use.

In the event that you do not refrigerate your frosting, you will need to refrigerate the first frosted layer so it will set up. This frosting is very creamy and the refrigeration ensures that it will not come spilling out when the second layer is placed on top. I refrigerated the first frosted layer for about 30 minutes. Note: Half of the frosting is used for the middle layer and the other half for the top layer.

I like using a pastry bag when frosting a cake, but depending on the look you are going for an offset spatula will work too. Because the layers of the cake are such a beautiful color I didn't frost the sides of the cake. Once frosted the cake is returned to the refrigerator. Remove the cake from the refrigerator at least 30 to 40 minutes before serving.

Recipe
Spiced Pumpkin Layer Cake with Cream Cheese Frosting (slight adaptation to the Spiced Pumpkin Cake recipe created by Diane Morgan in 'The New Thanksgiving Table')

Ingredients
Cake
2 cups all purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons Saigon cinnamon
1 teaspoon Kosher salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 large eggs, room temperature, lightly beaten
1 cup canola (or vegetable oil)
2 teaspoons vanilla
1 1/4 cups canned unsweetened pumpkin puree
1 cup lightly packed sweetened flaked coconut
3/4 cup canned crushed pineapple (undrained)
1/3 cup dried currants

Frosting
16 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature
1 3/4 cups confectionary sugar, sifted
1 teaspoon vanilla

Directions
1. Preheat oven to 350 degrees (F). Prepare two 9 inch cake pans (lined with parchment paper and lightly buttered/floured).
2. In a medium sized bowl, sift together flour, baking soda, cinnamon, salt, nutmeg, and cloves. Mix in granulated sugar. Set aside.
3. In a separate bowl, combine eggs, oil and vanilla. Set aside.
4. Combine pumpkin puree, coconut, crushed pineapple and currants. Set aside.
5. Add egg mixture to flour mixture and stir using a wooden spoon until just combined.
6. Add the pumpkin mixture and stir using a wooden spoon until combined.
7. Equally divide batter between the two 9 inch cake pans.
8. Bake for 35 to 40 minutes until a toothpick inserted in center of cake comes out clean.
9. Allow cakes to cool on a wire rack until cool to the touch.
10. To make the frosting, beat the cream cheese on medium speed in a mixer using a paddle attachment for approximately 3 minutes or until smooth. Add butter and beat for at least 2 minutes until combined. Beat in confectionary sugar and vanilla for approximately 3 minutes or until fluffy. Frosting can be chilled while you are waiting for the cakes to cool.
11. Spread half of the frosting on the first layer of the cake using a pastry bag or offset spatula. Refrigerate cake for approximately 20 minutes to set the frosting.
12. Top with second layer of cake with remaining frosting using either a pastry bag or offset spatula. Return cake to refrigerator to set the frosting.
13. Remove from refrigerator 30 to 40 minutes before serving. 

I had wondered why packing and unpacking can be such hard work, but after giving it some thought I came up with a theory. When packing up, most of us pack pretty much everything instead of deciding which things could be given away, sold, donated or throw away. So when the unpacking process occurs we wonder why we didn't give away, sell, donate or throw away more things. Okay for those of us with thing attachments the packing/unpacking process is hard work, but for those of you who are at the other end of the continuum packing is probably a piece of cake! 

The reacclimation process to the midwest kitchen has been enlightening (or should I say a little disheartening) in so far as I realized I could probably equip not one, not two but three kitchens. It would be an understatement to say I have accumulated too many cooking and baking tools, too many dishes and too much glassware. I mean how many cupcake pans, mixers, rolling pins, measuring spoons, measuring cups, baking pans, cake pans, plates, and glasses does one really need? I could blame Martha Stewart for the influence she has had on me, but that wouldn't be fair to her or me. I guess I decided at some point I needed the things I have. Because when unpacking and reorganizing I painfully realized there were some things I had too many of and some things I should have just thrown away when I had the chance. Because wherever I live, I seem to create a rather large carbon footprint. The good news is it is never too late to change. Now that I have had this epiphany (step one in the change process), I am pretty sure I know what I need to do next. More specifically I know what I don't need to do (i.e., shop). Can hardly for the spring yard sale!