Apples of Gold

Chocolate Cherry Cake
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Chocolate Cherry Cake

Hi Friends,

It is so good to be back to share recipes and kitchen tips with you.   My life has emerged from over a year of grief and heartbreak over Bill’s going home to be with The Lord. God has renewed my energy and my desire for cooking and sharing hospitality with my friends, family, neighbors and you my readers.

I am starting with dishes that I know are tried and good. It has boosted my confidence, that even with so many changes, I can still cook, set a pretty table and enjoy fellowship around my table. It looks different without Bill, but it is still good and brings joy to my soul.

This Chocolate Cherry Cake is one that made the rounds of being popular years ago. We always served it for the Celebration Dinner for Apples of Gold. I used a Sugar Free Cake mix, but you can use a traditional one. I also sweetened the icing with Splenda, and it worked great. It is a good recipe to have when you need to take a dessert because it is served from the baking dish, so there is no need to transfer to a plate.

The cake is so moist from the can of cherry pie filling added to the mix.  It does not rise very high, so don’t be alarmed.   I hope you will try it the next time you want to make a dessert or just need a chocolate fix.   Who doesn’t love a good chocolate cake with delicious icing? 

Please let me know when you try it.  It will be one of your to go to recipes and “The Best You Ever Made”.  

 Joy Always, Cissy

Romans 12:12-13 Rejoice in hope, be patient in tribulation, be constant in prayer. Contribute to the needs of the saints and seek to show hospitality. ESV

Ingredients for Cake
Ingredients
Sliced and ready to serve

Chocolate Cherry Cake

Delicious moist cake, easy to make
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Servings: 11
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 Box Duncan Hines Devil's Food Cake Mix
  • 1 Can Cherry Pie Filling I use Light Cherry Pie Filling
  • 1 Teaspoon Almond Extract
Icing
  • 1 Cup sugar
  • 5 Tablespoons Butter
  • 1/3 Cup Milk
  • 6 Ounces Chocolate Chips

Method
 

  1. Cake
  2. Preheat oven to 350 degrees. Grease 9" x 13" pan
  3. Mix cake mix, pie filling, eggs, almond extract with mixer. Mix till cherries are completely chopped.
  4. Pour into prepared pan and bake 30 minutes
Icing
  1. Bring milk, butter and sugar to a boil in a saucepan. Boil for 1 minute stirring constantly.
  2. Remove from heat – add chocolate chips and stir till smooth
  3. Pour and smooth over warm cake
    4. It will the “Best You Ever Made” Enjoy!
Almond Torte
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Almond Torte

 

“The Best I Ever Made”

Hi Friends,  It has been a long time since I posted on Tidbits of Joy.  I took a new job as office manager for Pinnacle Endodontics, Dr. Cameron Howard last year.  Now that it is up and running I can scale back on the days I work.  So, I am hoping to get back to posting and hearing from you.

This is a simple but elegant Torte that my friend Marcy Howard made a lot this past Holiday Season.  The great thing is the recipe makes two so one to serve now and one to freeze.  Are you surprised that I like this?   I am making it today to take to our small group “Retreat” next weekend.  We all bring a meal and I am doing homemade lasagna, which I already made and put in the freezer, a chopped salad and this yummy Almond Torte.  I like to serve this Torte with whipped cream and berries.  I hope you will try it and let me know what you think.  

The credit for this Torte goes to Anna Lee’s Kitchen in Roswell, Georgia.  Her restaurant is known for cooking classes and wonderful lunches.  Over the years I have attended many classes and have acquired a lot of great recipes that I serve over and over. 

Happy 2016 and whatever you cook “It will be the best you ever made”.

Break eggs one at a time in separate bowl before adding to mixing bowl.
Break eggs one at a time in separate bowl before adding to mixing bowl.
Ready for oven all sprinkled with sugar and almonds
Ready for oven all sprinkled with sugar and almonds
Right out of oven
Right out of oven… We like it brown but you can cover with foil the last 5 to 7 minutes to prevent browning.
 

Almond Tart

Buttery almond flavored tart
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Servings: 8
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 pound unsalted butter (4 sticks)
  • 4 teaspoons vanilla
  • 4 cups plain flour
  • 4 cups sugar plus 2 tablespoons
  • 1/2 teaspoon salt
  • 1/2 cup sliced almonds

Method
 

  1. Grease and flour two 10" spring form or tart pans
    2. Tip: cut parchment paper to fit in bottom
  2. Preheat oven to 350 degrees
  3. Mix butter, eggs, almond extract and vanilla extract
    4. Tip: Break eggs one at a time into separate bowl before adding to butter. This will help to pick out eggs shells if you get any.
  4. Add flour and sugar to moist ingredients stir together
  5. Pour into prepared pans and smooth
  6. Sprinkle with sugar ( 1 tablespoon per tart) and sliced almonds (1/4 cup per tart)
  7. Bake 35 minutes…it will not look done but it will set up after cooking.
    8. Tip: Cover with foil last 7 to 10 minutes to prevent browning too much.
  8. Cool 10 minutes in pan before releasing

Notes

Notes:
Serve with whipped cream and berries.
Freezes well which is great since the recipe makes two.   One to enjoy and one to share.
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Hawaiian Banana Nut Bread

 

 

Happy Easter
Happy Easter

 Just in time for Easter, Hawaiian Banana Nut Bread.  The pineapple and bananas make this a moist, rich flavored loaf of bread.   Do you remember hummingbird cakes?  This bread reminds me of them without the icing.   It is easy to make; no mixer just your wooden spoon.  I did make it with whole wheat flour.  You know me, I always use whole wheat when possible.  We showcase this bread at Apples of Gold when we share gifts from the kitchen.  This recipe is perfect because it makes two loaves and it freezes great.  Below is a picture of how you can share it for a spring or fall gift.  Just change out the ribbons and the platters.  Adding the platter makes for a nice gift, but not necessary.  Your family or friends will love the gift of fresh yummy bread.  One of our AOG students would make this recipes for her clients when she would make a sales call.  It is always good to do something that will cause folks to remember you and this bread did the trick for her.  Happy Baking and spread some JOY by sharing the second loaf.  

 

Ingredients for Hawaiian Banana Nut Bread
Right out of oven cooling in pans for 10 minutes.
Tidbit Tip: Make sure to spray and flour pans generously – will tend to stick in the middle.
The Joyful Gift of Bread

 

Hawaiian Banana Nut Bread

Moist, delish bread – makes 2 loafs – one to enjoy and one to share! Win–Win
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Servings: 6
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans or walnuts
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 2 cups mashed ripe bananas
  • 1 8 oz can crushed pineapple, drained
  • 2 teaspoons vanilla extract

Method
 

  1. Combine flour, salt, baking soda, sugar and cinnamon, stir well
  2. Stir in nuts
  3. Combine remaining ingredients; add to flour mixture, stirring just until dry and ingredients are moistened
  4. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loafpans
  5. Bake in pre-heated oven 350 degrees for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
  6. Cool in pans 10 minutes, remove from pans, and let cool on wire racks.

Notes

Carrot Nut Bread:  Substitute 2 cups grated carrots for bananas.
Zucchini Nut Bread: Substitute 2 cups coarsely screeded zucchini for bananas.  
Tidbit Tip:  You may need to cover with foil, after 30 minutes, to prevent over browning. 
Do you know someone who would enjoy a treat, a gift of joy.  Head on over with the
second loaf and Be A Blessing Today!!!