Apple-Cinnamon Layer Cake with Salted Caramel Frosting

Ingredients

Apple-Cinnamon Layer Cake
  • Cooking spray
  • 3/4 c. pecan halves
  • 3 c. all-purpose flour, spooned and leveled
  • 2 1/2 tsp. ground cinnamon
  • 1 tsp. Kosher salt
  • 1 tsp. baking soda
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 c. packed light brown sugar
  • 1/2 c. granulated sugar
  • 3 large eggs
  • 3/4 c. canola oil
  • 3/4 c. unsweetened applesauce
  • 1 tsp. pure vanilla extract
  • 4 c. diced peeled apples, such as Pink Lady or Granny Smith (from 2 large apples)
Salted Caramel Frosting
  • 3/4 c. sugar
  • 3/4 c. heavy cream
  • 2 tsp. pure vanilla extract
  • 1 c. (2 sticks) plus 2 tablespoons unsalted butter at room temperature
  • 1 tsp. Kosher salt
  • 3 c. confectioners’ sugar
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Zucchini-Pineapple Quick Bread

Ingredients

  • 3 cups sifted all-purpose flour (about 13 1/2 ounces)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 2 large eggs
  • 2 cups sugar
  • 2 cups grated zucchini (about 1 1/2 medium zucchini)
  • 2/3 cup canola oil
  • 1/2 cup egg substitute
  • 2 teaspoons vanilla extract
  • 2 (8-ounce) cans crushed pineapple in juice, drained
  • Baking spray with flour

Rosemary Lemonade

Ingredients

  • 2 cups water
  • 2 fresh rosemary sprigs
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1-1/4 cups fresh lemon juice
  • 6 cups cold water
  • Ice cubes
  • Additional lemon slices and fresh rosemary sprigs, optional

Directions

  1. In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes.
  2. Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes.
  3. Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.

Pineapple Barbecue Sauce Pork Chops

Ingredients

  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup honey barbecue sauce
  • 1/3 cup finely chopped onion
  • 2 tablespoons chili sauce
  • 4 bone-in pork loin chops (8 ounces each)

Directions

  1. In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Pour half into a greased 3-qt. slow cooker. Top with pork chops and remaining sauce.
  2. Cover and cook on low for 4-5 hours or until meat is tender.

Peach Ice Cream

Ingredients

  • 2 1/2 c. sugar
  • 1 c. whole milk
  • 4 egg yolks
  • Pinch of salt
  • 2 c. fresh peaches
  • 1 c. half-and-half
  • 1 c. whipping cream
  • 1 tsp. vanilla extract

Directions

  1. In a medium saucepan, whisk together sugar, milk, egg yolks, and salt. Place pan over medium-high heat and whisk until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain into a large bowl, then whisk in peaches, half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  2. Pour mixture into ice-cream maker; process according to manufacturer instructions.

Roasted Garlic and Kale Stuffing

Ingredients

  • 6 tbsp. extra-virgin olive oil, plus more for baking
  • 2 cloves garlic, halved crosswise
  • 4 shallots, thinly sliced
  • 4 celery stalks, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. dry white wine
  • 2 bunches Tuscan kale, stems removed and leaves torn
  • 2 tbsp. freshly chopped sage
  • 2 tbsp. Freshly Chopped Parsley
  • 10 c. torn baguette or other crusty bread, dried overnight
  • 1 c. freshly grated Parmesan
  • 2 large eggs
  • 3 c. low-sodium chicken or vegetable broth, divided

Creamy Salmon Linguine

Ingredients

  • 8 ounces uncooked linguine
  • 1 bunch broccoli, cut into florets
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 2 cups heavy whipping cream
  • 2 tablespoons lemon juice
  • 1 pound fully cooked salmon, flaked
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Parmesan cheese
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 2 tablespoons capers, drained
  • 2 teaspoons grated lemon peel