Chunky Apple Cake

Chunky Apple Cake (from Desi)

Sooooo good!

1/2 c. butter, softened
2 c. sugar
1/2 tsp. vanilla
2 eggs
2 c. flour
1 1/2 tsp. cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
6 c. chopped peeled tart apples

Butterscotch Sauce
1/2 c. packed brown sugar
1/4 c. butter, cubed
1/2 c. heavy whipping cream

Cream the butter, sugar, and vanilla. Add eggs, one at a time. Beat well after each addition. Combine flour, cinnamon, nutmeg, salt and baking soda. gradually add in apples.

Spread into a greased 9x13 pan. Bake at 350 for 40 to 45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 mins.

In a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat stirring constantly.

Sheppards Pie

Sheppards Pie

Notes: So easy, so good. No recipe needed really...

Brown ground beef. Add 1 can mushroom soup with milk to desired consistency; add salt and pepper. Add french style green beans. Serve over mashed potatoes.

Soy Chicken

Soy Chicken (from Desi)

Notes: I finally found my recipe binder!!! It was in the BOTTOM of the box of cookbooks. Hurray!

3-4 lb. chicken thighs
salt and pepper to taste
1/2 c. green onion
1/2 c. soy sauce
1/4 c. white cooking wine
1/2 c. water
1/4 c. honey
2 c. uncooked rice

Sprinkle chicken with salt and pepper. Put all ingreidents except rice into slow cooker. Cook 3 to 4 hours on high. With 1 hour remaining, cook rice according to directions. Serve chicken on top of rice.

Peach Cornmeal Cupcakes

Peach Cornmeal Cupcakes (from here)

Notes: These were really good and simple. Maybe a little crumbly, but the taste was great. I made a peach blueberry compote and added them on top, and for Brandon's I topped them with whipped cream for the "frosting". Pretty delicious!

Makes 12

1 cup flour, plus more for berries
1 cup sugar
1/2 cup cornmeal
2 tsp baking powder
2 eggs
1/2 cup buttermilk
5 tablespoons butter, melted and cooled (I didn't cool it)
8 oz mixed fruits (I used only peaches, but the original recipe used blackberries, raspberries, and a peeled, diced peach)

1. Preheat the oven to 375 degrees and grease a muffin tin.
2. Whisk together the flour, sugar, cornmeal, and baking powder in a large bowl. Whisk together the eggs, buttermilk, and butter in a small bowl, and then very gently fold the wet ingredients into the dry ingredients, mixing no more than necessary to combine.
3. Toss the fruits with flour to coat them lightly. Gently fold them into the batter, and then divide it among the muffin cups.
4. Bake the muffins until a tester comes out clean, about 20 minutes