How To make Tante Nancy's Apple Crumb Cake
2 - 2-1/2 pounds tart apples
(about 6-7 large), peeled, Cored, and sliced 1/3 c Water
1/4 c Sugar
2 c Unbleached white flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 c Margarine
1 Egg yolk
2 ts Margarine
Preheat oven to 375 F. Grease a 9 x 9-inch springform pan with margarine. In a large pot, cook apple slices with water and 1/4 cup sugar until apples are tender but not mushy. Drain and reserve. In a small bowl, mix flour, 3/4 cup sugar and baking powder. With a pastry blender, cut in 1/2 cup
margarine. Cut in egg yolk. Reserve 1 cup of flour mixture for the topping. Press remainder into bottom and sides of pan. Spoon drained apples into pan. Cover with reserved topping and dot with 2 Tsp margarine. Bake for about 1 hour or until crust is golden brown. -----
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Cinnamon Sour Cream Cake Recipe
LeGourmetTV Is Now Glen & Friends Cooking!
Julie shows us the recipe for her Aunt Eileen's Cinnamon Sour Cream Cake. A perfect snack cake recipe that is mixed in one bowl, and takes very little time to prepare.
Ingredients:
90 mL (6 Tbsp) butter
250 mL (1 cup) sugar
2 eggs
325 mL (1 ⅓ cup) All-Purpose Flour
7 mL (1 ½ tsp) baking powder
5 mL (1 tsp) each, baking soda & cinnamon
250 mL (1 cup) sour cream
250 mL (1 cup) chocolate chips
Method:
Pre-heat oven to 350ºF
Grease and flour a 9x13 cake pan
Combine and cream together butter, sugar, and eggs (reserve 1 Tbsp of sugar for sprinkling later)
Combine dry ingredients
Combine dry ingredients with the butter mixture in 3 or 4 additions, mixing well each time.
Fold in the sour cream
Pour batter into prepared cake pan and top with chocolate chips and sprinkle on reserved sugar.
Bake at 350ºF for about 30 minutes - or until cake tester comes out clean.
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Cuppa Cuppa Peach--and-Berry Cobbler
When you've got peaches, plums, nectarines, and berries in the house and a hankering for a wonderful-but-easy-peasey dessert, there is one answer only: The Cuppa-Cuppa Cobbler! Fruity like granny's best pie, it's easier to make than cookies or muffins -- no creaming of butter and sugar, no measuring out teaspoons of baking powder, no mixer required! I use a fork and a few pantry ingredients to stir up a classic home-baked finale to your plain or fancy meal. Here's the recipe:
Cuppa-Cuppa Cobbler with Fresh Fruit
1 cup self-rising flour* (see note)
1 cup milk
1 cup granulated sugar
1 stick butter (1/2 cup/four ounces)
About 2 1/2 cups chopped fresh peaches or nectarines or berries
Heat oven to 350 degrees F and get your fruit ready. Put the butter in a 9-inch square baking pan, and place it in the oven to melt (about 5 minutes). Meanwhile, combine the self-rising flour, milk, and sugar in a medium bowl. Use a fork or a whisk to mix everything together into a smooth batter. Pour the batter into the pan of melted butter and do not stir! Let everything settle and spread out, no worries! Scatter your fruit all over the top of the batter. Bake at 350 degrees for 35 to 45 minutes, or until the batter rises to make a handsome golden-brown cake. It may cover the fruit -- that's fine too! When the cake is done, remove and serve warm or at room temperature. (Ice cream or whipped cream? Excellent additions if you like).
Notes:
* If you don't have self-rising flour, make it! Combine 1 cup all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt in a medium bowl. Stir with a fork to mix well, and continue with recipe as directed above.
* You can use any combination of juicy ripe fruit here: Peach chunks + blackberries + nectarine slices --- one kind or a mix!
Classic Quiche Lorraine | Retro recipe :)
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Hi everyone! :) Tonight for tea I made this classic quiche Lorraine! Very popular in the 70’s and 80’s but it’s kind of fell out of fashion how…but still loved by so many people. Very simple ingredients but surprisingly tasty with fantastic textures…it just works! Have a go and hope you enjoy,
-Cheryl x
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Serves 6-7 people (I used a 23 x 2.5cm loose bottomed tin)
* 375g (around 13 oz) shortcrust pastry
* 250g (around 9 oz) bacon lardons (I used smoked)
* 200g (around 7 oz) gruyère cheese
* 200ml (around 7 oz) crème fraîche
* 200ml (around 7 oz) double cream
* 5 Medium eggs - 4 for the filling and 1 for sealing the pastry
* A good pinch of ground nutmeg, salt & pepper
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In The Kitchen With Gina Young is going live! Coconut Cream Cake Tutorial
Hello Everyone My Name is Gina Young. Cooking is my Passion. On This channel I Will Be Teaching You All How To Cook Delicious Easy Meals Stress free That You And Your whole Will Love. I love food What better way for me to share my food with the ???? by starting a YouTube. Channel. I’m versatile. You will see me making Southern Collard Greens. Next thing you know, I'll be making a Haitian dish or a Asian dish. I love all cultures' foods. I’m such a foodie I love To eat, cook and taste different foods. God is my best friend when I was
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