TC's Apple Cake with Caramel Butterscotch Frosting

If you are like me, then the past few weeks have been filled with Christmas cookies, breakfast casseroles and too much wine. With that being said, I am sure that your New Year's resolution is too eat less, drink less and maybe even to get more sleep. Well, before the New Year is in full swing,  I had to post this scrumptious apple cake that has been in my family for years. This was my grandmother's apple cake that has since been passed down to my mom and now subsequently me. It is heaven in a cake and the butterscotch,caramel frosting puts this cake in a category of it's own. I know that technically your New Year's resolution probably does not include this indulgent cake, but if you make an exception you will not be disappointed. This will be worth each additional calorie and you can start your health kick tomorrow!

You Will Need:

For the Apple Cake

• 2 cups sugar
• 4 cups Granny Smith apples, peeled and chopped into tiny pieces
• 1/2 cup cooking oil
• 2 eggs, beaten well
• 2 tsp vanilla
• 2 cup flour
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon (or more if you like for taste)
• 1 cup broken walnut pieces (optional)

For the Frosting

• 1 lb light brown sugar
• 1/2 cup buttermilk
• 1 cup sour cream
• 1 Tbsp vanilla
• 1 cup butterscotch chips

Here We Go:

For the Apple Cake

• Combine sugar and apples and let stand for 3 hours or overnight
• Add oil, eggs, and vanilla to apple mixture
• Sift flour, soda, salt and cinnamon together
• Add second mixture to first
• Fold in nuts with wooden spoon, if desired
• Pour into 2  greased and floured  9 X 13-inch baking pans
• Bake at 350 degrees for 40 minutes or until center toothpick test comes out clean

For the Frosting

• Combine sugar, milk, sour cream and vanilla
• Cook over medium temperature stirring constantly
• Add chips as mixture cools
• Watch carefully as mixture can stick or burn easily
• Be sure all ingredients come to full boil
• Pour hot liquid on warm cakes that have been punctured with a toothpick

Makes 2 Cakes
Happy Feasting!

Happy Hour Friday: The Poinsettia



Photo property of the Food Network

If you are in desperate need of a New Year's Eve cocktail to serve tomorrow night, look no further. This tasty poinsettia is truly indicative of the season and only requires three ingredients (most of which you probably already have at home). Serve it in a wine glass with crushed ice and a few strips of orange zest and you are sure to have your guests beggin' for more!

Have a safe and happy New Year! Cheers to 2012!

Adapted from The Food Network

You Will Need:

• 1/4 cup vodka
• 1/4 cup Champagne
• 1/2 cup cranberry juice
• Crushed ice
• 2 strips orange zest, each about 1/4-inch wide and 2 inches long

Here We Go:

• Combine the vodka, champagne and juice in a large-stemmed red wine glass
• Add crushed ice and stir until the mixture is well chilled
• Twist the orange strips over the glass, drop them in, and serve

Makes 1 Cocktail

Happy Feasting!

Brie & Raspberry Phyllo Cups

Three easy ingredients and you have yourself quite the festive appetizer. These bite size cups are perfect for a holiday get together or your New Year's eve party. Pop them in the oven for five minutes and voila! Not a fan of raspberries? Any other fruit would work as a topper or even a jelly or jam.

Source: Gimmesomeoven.com

You Will Need:

• 1 package (1.9 oz.) mini phyllo tart shells
• 6 oz. brie, rind removed
• 15 raspberries

Here We Go:

• Preheat oven to 350 degrees
• Place the tart shells on an ungreased baking sheet
• Measure 1 teaspoon brie, and carefully place it in a tart shell
• Top with one raspberry
• Repeat with remaining shells
• Bake for 5-8 minutes, or until brie is melted
• Serve immediately

Makes 15 cups
Happy Feasting!

Peanut Butter Nugget Cookies

Who doesn't love peanut butter and chocolate? Throw some almonds and toffee on top and I'm sold. Taste of Home says, "Baking cookies to share doesn't get much easier than this. Stir together four ingredients. Bake. Top with a nugget." I couldn't agree more with that statement. Share these cookies with neighbors and friends this holiday season and they will surely thank you.

Adapted from Taste of Home Nov. 2011

You Will Need:

• 1 cup peanut butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 12 toffee nuggets; halved

Here We Go:

• In a large bowl, cream peanut butter and sugar until light and fluffy
• Add the eggs and vanilla; beat until ingredients are blended
• Roll into 1 1/4 inch balls
• Place 2 inches apart on ungreased baking sheets
• Bake at 350 for 10-12 minutes or until top are slightly cracked
• Immediately press one chocolate nugget halve into the center of each cookie
• Cool for five minutes before removing from pans to wire racks

Makes 2 dozen cookies
Happy Feasting!

Honey Roasted Cashews

The month of December makes me think of nuts. Whether they are spiced pecans, honey roasted peanuts, or just plain salted cashews people love giving the gift of nuts during the Christmas season. These honey roasted cashews are easy to make and you can double or even triple the batch to give to neighbors, family and friends. Serve these with  holiday cocktails and you are sure to have your crowd coming back for more!

Source: Simply Scratch

You Will Need:

• 1 lb. Cashews
• 2 tablespoons of Honey
• 1 1/2 tablespoons of real maple syrup
• 1 1/2 tablespoons of Unsalted Butter
• 1 teaspoon Salt
• 1 teaspoon Vanilla
• 1/4 tsp Cinnamon
• 2 tablespoons Sugar

Here We Go:

• Preheat oven to 350 degrees and line a baking sheet with tin foil
• Measure out all ingredients and combine the honey, syrup and butter
• Microwave until butter is melted {about 25-30 seconds}
• Then add salt, vanilla and cinnamon to the honey mixture and stir
• Place cashews in a medium size bowl, pour the honey mixture over the nuts and toss
• When coated spread on the prepared cookie sheet {forming a single layer} and bake for 6 minutes
• Remove from oven, toss again and place back in the oven for 6 more minutes
• Remove and pour into a clean bowl, toss with the 2 tablespoons of sugar and a little salt to taste and let cool, stirring occasionally
• When completely cool pour into a glass jar with an air-tight lid

  

Makes 4 Cups

Happy Feasting!