Fall for Apples! Try Martie's Caramel Apple Cake

My Mom was a wonderful pie baker but rarely made cakes... she had a fantastic pound cake and she occasionally made this Apple Dapple cake... a favorite of ours for an after school treat. All week, I've been working on recipes with apples and so I dug out her old recipe (I could not believe there actually WAS a recipe) and made it better by adding delicious hot caramel. The result was this Caramel Apple Cake which is one of the best cakes I've ever made/and or tasted. Try it for your family this weekend... it's got a great fresh apple flavor and a sweet caramel apple crust. Soooo yummy!

MARTIE'S CARAMEL APPLE CAKE (Apple Dapple Cake w/ Hot Caramel topping)  

Make in a tube pan. Bakes @ 350 for 1 hour. Topping takes about 15 minutes.

1 1/2 cups vegetable oil (like Wesson)

2 cups sugar

3 eggs

2 teaspoons vanilla

3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups pecans, chopped fine

3 apples, peeled and chopped fine

Sift together flour, salt, and baking soda. Add apples and pecans. Stir to coat. Mix together oil, sugar, eggs, and vanilla. Add to the fruit mixture. Spray a tube pan with Baker's Joy or grease and flour it. Bake at 350 degrees for one hour. Remove from the oven and sit on a wire rack to cool. While the cake is still hot, pour over the caramel sauce and then let it cool completely before removing from the pan.

HOT CARAMEL SAUCE(optional)

1 cup packed brown sugar

3/4 cup whole milk

3/4 cup butter ( 1 1/2 sticks)

Put all three ingredients in a sauce pan over medium heat. Bring to a boil, reduce heat to low and cook for 3 minutes, stirring constantly so it does not burn. Pour the hot caramel directly over the hot cake while it is still in the pan. Be careful! Hot sugar will burn you!!

NOTE: It is important to pour the caramel over the cake in the pan because it creates this great coating on the bottom, side and top of the cake.

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MORE APPLE RECIPES FROM MARTIE KNOWS PARTIES:

Rustic Apple Crostini

Grilled Apple & Crispy Cayenne Maple Bacon Panini

Apple, Arugula, and Almond Salad

Caramel Apple Martini

Sure Fire Favorites: Old-Fashioned Southern Lemon Meringue Pie

For some reason, I've had a craving for lemon meringue pie for about 2 months. This has long been a favorite of mine- my mother would make it for my birthday... but I've never really been able to master the thing and as any of you who know me know-- my mom did not use recipes. Therefore, I've been about the task of recreating her recipe and think I finally have it down. Lemon meringue pie is finicky, I've decided. It does not like too much humidity. It does not like too much heat. But even if it fails to set up properly or the meringue gets a bit sticky, there is still no better pie to me than this one. Hey, and if it doesn't set up, you can always use a spoon:)

OLD-FASHIONED SOUTHERN LEMON MERINGUE PIE

This can be used for tarts or for a pie. It will make about 12 tarts. One thing I learned from several mistakes is to pay attention to the directions and stir, stir, stir. Don't get distracted:)

You will need one crust, the filling, and the meringue topping. This took me about an hour, start to finish, not including the time to cool the pie completely before serving.

PASTRY PIE CRUST

I picked up some tricks from Alton Brown for crust making... I think my mom would have approved.

Makes a 9-inch pie crust

1 1/4 cup all-purpose flour

1/2 teaspoon salt (use regular table salt)

1/3 cup butter, chilled for 20 minutes

2 tablespoons shortening, chilled for 20 minutes (Alton uses lard-I chose Crisco)

3 tablespoons ice water (sprinkled in one at a time and you may need 4 depending on consistency)

Use a food processor with the blade attachment. Add the flour and salt. Pulse twice to combine. Then cut the butter into small cubes. Pulse a few times. Add the shortening. Pulse a few more times - until the mixture looks a bit like little peas. Be careful not to over mix. Next, let the processor run and drizzle in the ice water one tablespoon at at time until the dough just starts to come together. You may only need 3 tablespoons. Some days I have needed 4 so that the dough starts to form into a ball. Don't over mix it. Stop the food processor just as it starts to come together.

Turn the dough out onto a large piece of plastic. Working quickly so the heat from your hands does not melt the butter, form into a disc. Wrap in the plastic and refigerate for at least 30 minutes before using.

To use: lightly flour the surface of another piece of plastic wrap and your rolling pin (and your hands). Gently roll out the crust, taking care to work quickly and not over handle or over work the dough. Use the plastic to drape the crust over the pie plate. Put a second pie plate over the top of it to gently press the dough into the pie plate. Remove the plastic wrap and you've got a pretty great looking pie crust. Easy, peasy.

You have to blind bake this pie crust before filling it. Prick the sides and the bottom with a fork. This prevents the pastry crust from puffing up too much. Bake at 450 degrees for 10 minutes or until golden brown.

LEMON MERINGUE FILLING

For a 9 inch pie or 12-15 tarts, depending on the size of your tart pan

1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups whole milk

4 egg yolks, beaten well. Reserve the whites for the meringue.

1 1/2 teaspoons finely grated lemon zest

1/3 cup freshly squeezed lemon juice

3 tablespoons butter, room temperature

 In a heat-proof bowl, add the egg yolks and beat them well until they are slightly thickened. Add the sugar, salt, and cornstarch to a saucepan. Use a fork to combine the ingredients. Add the milk, 1/4 cup at a time, stirring each addition to incorporate very well. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil one minute, stirring constantly to keep it from burning. Remove from the heat. Carefully temper the egg yolks with the hot mixture... add 1/4 cup of the hot liquid into the eggs, stirring constantly, to bring the eggs up to temperature. (If you do this step too quickly, you will end up with scrambled eggs) Add another 1/4 cup of the hot mixture to the eggs and then turn the tempered egg mixture into the saucepan.

Cook over medium heat for 3 minutes, stirring constantly. Remove from the heat. Add the lemon zest, lemon juice, and butter. Stir well to combine. Pour into the baked pie shell once you have the meringue ready to go. Some people butter the bottom of a baked pie shell to act as a barrier between the filling and the crust so it won't get soggy. I did not do this step but you can if you like.

MERINGUE

4 egg whites

1/4 cup plus 2 tablespoons sugar

1/2 teaspoon cream of tartar (find it in the spice aisle)

1/2 teaspoon vanilla

Put the egg whites in a mixing bowl. Add the cream of tartar. Beat on high speed for 30 seconds. Add the sugar, one tablespoon at a time until all the sugar is added and stiff, shiny peaks form. This takes about 3-4 minutes. Beat in the vanilla. Spread the meringue over the hot pie filling. The key is to make sure to seal the edges so the meringue doesn't shrink away from the crust.

Bake the pie at 350 degrees for 12-15 minutes. Put the pie on a wire baking rack and allow it to cool before cutting it. I usually allow it to sit for 20 minutes and then put it in the fridge for at least 30 minutes before serving.

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Make Easy Indoor S'mores

Do you love S'mores... just talking about them makes me want one. I have been showcasing new ideas for some of our favorite summer classics and I do think this is my favorite one.

 

Why wait for a campfire or fire for that matter to make up a batch of S'mores? I have perfected Indoor S'mores and I could not wait to share them with you! Perfect for a party or even just a night in front of the tv, make some of these up for the best-ever comfort food treat. They don't go soggy so you can make them for a picnic or take them to a party as long as you keep them in a cool spot. Make some up and let me know what you think!

INDOOR S'MORES

1 box of Graham crackers

1 bag of mini-marshmallows

Nutella Chocolate Hazelnut spread (you can find this at almost any grocery store- even Wal-Mart)

Fill up sheet pans with Graham crackers. Spread each with a thin layer of Nutella. Put 6-7 mini marshmallows on top of each. Put under the broiler for about 2 minutes. Watch to make sure they get golden brown. Take them out and let them cool slightly. Make sandwiches by pressing two together. Eat right that moment or let them cool completely and wrap each with plastic wrap. Keep cool until serving time but do not chill them in the fridge or the cracker will get soggy.

Put the tops and bottoms under the boiler for about 2 minutes until the marshmallows are golden.Let them cool slightly and assemble into sandwiches.Let the s'mores cool completely if you want to wrap them up. Wrap each individually in plastic wrap and store in a cool place. Don't put them in the fridge.

POPSICLE-PALOOZA! Making Homemade Popsicles for Kids and Adults

I've had a lot of fun making homemade popsicles and ice pops this summer. From summertime favorites like homemade red, white, and blue Bomb Pops to crazy concoctions like Watermelon Cayenne Margarita, these sweet, frosty treats are fresh and delicious fun. You can go hi-tech, low tech, and no tech when it comes to popsicle making... and I've got ideas for all three.

A FEW POPSICLE MAKING TIPS BEFORE YOU START

Make sure you read the directions on your popsicle molds or maker. I made the mistake of NOT reading them and ruined my first batch because I could not get the sticks in!

Use chilled ingredients. That helps the pops set up faster.

Leave a little room at the top of the mold because the liquids will expand when they begin to freeze and spill over unless you allow some room.

Anything with a high fat content like heavy cream or Half and Half tastes great- but won't set up as hard as whole milk will so use it in moderation or you will have a difficult time getting the pops to release from the mold.

I've found that it is difficult to use yogurt in the popsicle makers or popsicle molds because it is hard to get the pops to release in one piece. Either dilute the yogurt with a little milk until it becomes easy to pour or simply use a plastic cup for your mold when you want to use yogurt.

Fruit juice and tea will freeze very hard unless you dilute with a bit of water or add more sugar before freezing.

Fresh fruits freeze well and taste great. Puree the fruit and add a little agave nectar, simple syrup, or honey to sweeten. Artificial sweeteners don't freeze well for some reason. I like to use infused simple syrup- like mint or vanilla to make the fruits really exotic and full of flavor.

If you want to add soda to your pops, it's better to let them go flat first or you'll have lots of bubbles in the texture and they'll propably overflow in the freezing process.

Alcohol does not completely freeze. If you want to make adult versions of your pops, you'll need to dilute the liquor with some fruit juice or water. I recommend making the pops with very light liquor then serving the pops in a pretty glass with a shot of the chilled libation. Wait 'til you try it! Summer love!

POPSICLE MAKING OPTIONS

HI-TECH POPS WITH THE ZOKU

Go hi-tech with this fantastic Zoku Ice Pop Maker... keep it in your freezer and make your pops in as little as 7 minutes. You can swirl colors, make layers, and do it all super fast. I made these Bomb Pops using red, white, and blue Gatorade which is a great idea for after sports or even working in the yard. It's even a great idea for those times when someone is sick and needs hydration. The pops make it easier to get fluid in them. Check out the wonderful colors, flavors, and recipes on the Zoku blog. I have made their Pineapple Coconut recipe- turned out great. I really am in love with this new toy! You can find these and all of the accessories for them online, Williams-Sonoma and independent cook stores for about $50.

LOW-TECH POPS

A tried and true way to make popsicles is to use a mold. We had them when I was a kid...sometimes we'd pour kool-aid into ice trays and freeze them for a cold treat in the Alabama heat. I really like this Nor-Pro mold. You can make ten pops at one time; all the same or mix and match flavors and colors. I really like the fresh fruit juice pops with a bit of the fruit pieces in it. They are so delicious and a healthy, low calorie treat. You can find these in stores where they have cooking and baking supplies. About $16 on Amazon.com

NO-TECH POPS

Now, this is probably the easiest way to throw some ice pops in the fridge. Fill small plastic or paper cups 2/3 full and freeze! You do have to wait about 30 mintues for them to set up a bit before you put the popsicle sticks in them. And it is best to put them on a tray or cake pan to keep them from turning over. To get the pops to release, just run them under warm water for a couple of seconds.   

MY FAVORITE ICE POP RECIPES

STRAWBERRY SHORTCAKE POPS

15 more homemade popsicle recipes

POPSICLES FOR THE GROWN-UPS

WILD BERRY POPSICLES

POPSICLES & PROSECCO

Recipes for National Strawberry Shortcake Day: Homemade Shortcake and Strawberry Shortcake Pops

Strawberry Shortcake. It has a special significance in our family since it was my Dad's favorite. And he would often invite people over to our house with the promise of Strawberry Shortcake- and then there would be none when they arrived:) I am still not sure why he thought that was so funny. But Strawberry Shortcake is still his favorite dessert- and in fact- it is the most popular dessert in the USA. Who knew? I've got a traditional strawberry shortcake recipe for you and a NEW way to enjoy this classic, quintessential summer dessert.... just in time for National Strawberry Shortcake Day on June 14th!

STRAWBERRY SHORTCAKE POPS

These frozen treats are simple, healthy, and delicious!

Ingredients

2 1/2 cups Vanilla Greek Yogurt

1/2 cup cookie, biscuit, or shortcake crumbs (I used Nilla wafers)

1 1/2 cups strawberry puree* from fresh strawberries

Small plastic or paper cups

Popsicle sticks

Directions

Make crumbs with the Nilla wafers for quick shortcut- just put the cookies or biscuits in a plastic bag and roll a rolling pin over them to make the crumbs.

Wash half the strawberries. Eat one to see how sweet they are. If they are really sweet, you will not need any sweetener. If they are not, add a small amount of sugar or agave nectar to sweeten them slightly. Use a blender, food processor or an immersion blender to whir the strawberries into a thick puree. I like pieces of the fruit in mine so don't blend it too smooth.

Put the yogurt in a bowl and mix in the crumbs.

Create the first layer of the pops by spooning the yogurt mixture into the bottom of the plastic cups. Tap the cup to release any air bubbles. Place on a cookie sheet and put them into the freezer for 30 minutes to set the first layer.

Add the strawberry puree to create the second layer. Put back into the freezer for 30 minutes.

Add another layer of the yogurt to create the final layer. Place a popsicle stick in the center of each cup.

Freeze for at least 5 hours or overnight if you want them really frozen before serving.

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TRADITIONAL STRAWBERRY SHORTCAKE WITH ORANGE SCENTED WHIPPED CREAM

(Recipe courtesy of Driscoll's Berries)

Makes 8-12 servings

Shortcake:

2 1/2 cups all-purpose flour

1/2 cup + 1 1/2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

8 tablespoons cold unsalted butter, cut into small pieces

1 cup low fat buttermilk

1 teaspoon vanilla extract

1 egg yolk, lightly beaten

Strawberry filling:

2 (16-ounce) packages Driscoll’s strawberries, divided

1 tablespoon sugar

2 cups cold heavy cream

1/2 cup confectioners’ sugar

2 teaspoons grated fresh orange zest

Directions 

1. For the shortcake: Preheat the oven to 425°F. Butter and flour a 9-inch cake pan.

2. Combine the flour, 1/2 cup sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. In a separate bowl combine the buttermilk and vanilla extract and stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and gently knead 4-5 times with floured hands. Pat dough into an 8-inch circle and transfer to the prepared cake pan. Gently press down on the dough until it fills the bottom of the pan and the center has a slight depression. Brush the top with the yolk and sprinkle with the remaining 1 1/2 tablespoons sugar.

3. Bake until golden and a toothpick inserted into the center comes out clean, 21-23 minutes. Cool in the pan on a wire rack 10 minutes. Remove shortcake from the pan and cool completely on wire rack, about 30 minutes. Carefully split shortcake in half horizontally using a serrated knife.

4. For the strawberry filling: From 1 package set aside 11 berries with a stem on, remove the stems and halve the remaining strawberries then toss with 1 tablespoon sugar in a bowl. Remove the stems from the strawberries in the remaining package and leave whole.  Combine the heavy cream, confectioners’ sugar, and orange zest in a bowl and beat with an electric hand mixer on high to stiff peaks.

5. To assemble: place the bottom half of the shortcake, cut side up, on a cake plate and spread with 1 1/2 cups whipped cream. Arrange stemmed whole strawberries around the edge of the shortcake with the points facing in the same direction in a slightly overlapping layer. Spoon the halved strawberries into the center of the shortcake. Spread 1 cup whipped cream over strawberries and place top of shortcake; cut side down, on top. With the remaining whipped cream make 8 evenly spaced dollops around the edge of the top of the short cake and one slightly larger one in the center. Rest one untrimmed berry, with the point facing in the opposite direction the first layer, on each dollop around the edge and the 3 remaining on the center dollop. Serve or refrigerate until ready to serve.