Apple Spice Cake

Today we made Apple Spice Cake!

cake: 8 oz cooking apples, peeled and sliced, 3oz muscovado sugar, 4oz golden syrup, 3oz butter, 6oz flour, 1/2t baking powder, 1t ginger, 1t cinnamon, 1 egg

frosting: 1 3/4 – 2C powdered sugar, 2T water, 1T cinnamon

Preheat oven to 350F.

Apple Spice Cake

Cook sliced apples with 1t sugar and enough water to prevent burning. Stew until tender. Mash and cool.

Apple Spice Cake

In separate saucepan, heat golden syrup, butter and remaining sugar until sugar has dissolved. Cool. Sift dry ingredients into a bowl.

Apple Spice Cake

In separate bowl, whisk egg.

Apple Spice Cake

Add the cooled syrup mixture and continue mixing well. Add to the flour, with mashed apple. Blend well. Pour into greased, parchment-paper-lined loaf pan.

Apple Spice Cake

Apple Spice Cake

Bake 30-35 minutes or until lightly browned and set in the middle. Cool.

Apple Spice Cake

Sift powdered sugar and cinnamon into water. Mix and continue adding sugar until barely pourable. Spread on cooled cake.

Apple Spice Cake

Lemon Date Bars

Today we made Lemon Date Bars!

This recipe is from the book “Moosewood Restaurant Cooks at Home”

2C chopped, pitted dates, juice of 1 lemon, 1/2C water, 1/2C butter, 3/4 brown sugar, packed, 1 3/4C unbleached white flour, 1t salt, 1/2t baking soda, sifted, 1C rolled oats

Preheat oven to 350F.

Lemon Date Bars

Cook dates, lemon juice and water on low heat for 10 minutes, stirring occasionally. Remove from heat and set aside.

Lemon Date Bars

Lemon Date Bars

Lemon Date Bars

Lemon Date Bars

Cream together butter and brown sugar.

Lemon Date Bars

Lemon Date Bars

Stir in dry ingredients except for oats.

Lemon Date Bars

Lemon Date Bars

Lemon Date Bars

Lemon Date Bars

Lemon Date Bars

Add oats and mix well. The dough will be crumbly but will hold together when squeezed. Press 2/3 of the dough into an oiled 8″ or 9″ square baking pan.

Lemon Date Bars

Stir the date mixture and spread it over the dough.

Lemon Date Bars

Lemon Date Bars

Crumble remaining dough on top. Bake 30 minutes or until lightly browned. Cool in pan. Cut into bars.

Lemon Date Bars

Chocolate Souffle

Today I made Chocolate Souffle!

This recipe is from The Institute of Culinary Education’s Chef-Instructor Michelle Tampakis.

5 1/2oz unsalted butter, 1/2C sugar, 8 egg yolks, 8 egg whites, 1oz sugar, 5 1/2oz bittersweet chocolate, 5 1/2oz bread crumbs, 3oz ground hazelnuts

Beat butter with 1/2C sugar until creamy and fluffy. Add yolks gradually, blending well after each addition.

Chocolate Souffle

Fold in melted chocolate. Preheat oven to 350F.

Chocolate Souffle

Whip egg whites until frothy. Gradually beat in 1oz sugar. Whip until soft peaks form. Do not overbeat.

Chocolate Souffle

Fold in yolk mixture. Fold in bread crumbs and hazelnuts. Spoon into nine ramekins greased with butter.

Chocolate Souffle

Bake 15-18 minutes, or until puffed up and firm on top. Do not overbake. Cool before removing from ramekins.

Chocolate Souffle