walnuts

German Apple Cake

The apples are absolutely delicious right now.  My favorite orchards are Rittman Orchards  and Bauman Orchards.  You can even pick your own apples.  I haven’t been able to talk the Butcher into this yet but I’m still hoping.  I had some apples and I decided to make this cake.  It is a definite winner!  The cream cheese frosting is the “icing on the cake”.

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Zucchini Bread

I don’t even have a garden and I have a lot of zucchini in my refrigerator.  I don’t know how it happens.  You stop by the Farm Stand and you see the corn, tomatoes, onions, peppers and zucchini.  You just have to load up.  I’m using some of that zucchini to make  zucchini bread.  This is so easy to make and you can adjust it to your family’s taste.  Enjoy and don’t be afraid to pick up some extra zucchini.  You can shred it and freeze it in 2 cup increments and make zucchini bread in the winter.

Zucchini Bread

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 Tablespoon ground cinnamon
2 eggs
1/2 cup applesauce
1 1/8 cup sugar
1 cup raisins
1 cup chopped walnuts (optional)
1 cup grated carrots (optional)
1 cup crushed pineapple (optional)

Grease and flour a 8″ X 4″ bread pan. Preheat oven to 325 degrees.

In a bowl mix together Flour, salt, baking soda, baking powder, and cinnamon. In a large bowl, mix together zucchini, sugar and eggs. Gradually stir in the flour mixture to the zucchini mixture. Mix well. Stir in raisins, nuts or whatever optional ingredients you are using. Pour the mixture into the bread pan.

Cook the bread for 60 to 65 minutes. The zucchini bread is done when a toothpick inserted in the center comes out clean. Allow bread to cool for 10 minutes Loosen the bread from the pan and put on a cooling rack.

Enjoy with coffee or tea. That’s all for this week. Until next time…From our Butcher Block to your Table.

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Banana Nut Cake

We celebrated our son’s Birthday this week.  Joe requested Banana Nut Cake.  The most difficult thing about this cake was finding bananas ripe enough to make the cake.  I hope you enjoy this as much as we did.

Banana Nut Cake

3 bananas mashed (make sure they are yellow)
2 1/3 cups flour (I used 5 Roses flour) (available at your local meat market)
1 2/3 cups sugar
2/3 cups chopped walnuts
2/3 cup unsweetened applesauce
2/3 cup half and half
3 eggs
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees. Grease and flour 2 round pans (9″) Mix flour, baking soda, baking powder and salt together. Beat all ingredients on low-speed, scraping bowl constantly 30 seconds. Beat on high-speed, scraping bowl occasionally 3 minutes. I beat this by hand and it turned out great. Divide the cake batter between the 2 pans. Place in the center rack of the oven and bake 35 minutes (Your oven may bake a little faster or a little slower). Test the cake by inserting a toothpick in the center of the cake. If it comes out clean your cake is done.

Cool in the pans for approximately 15 minutes. Then place parchment paper on 2 cooling racks and remove the cakes from the pans and allow to thoroughly cool on the cooling racks.

Icing

1/2 Banana mashed (make sure it is yellow but not over-ripe)
1/3 cup of softened butter
3 cups powdered sugar (you may use a little more or a little less)

Mix the mashed banana and the butter with a mixer. Gradually add the powdered sugar until it is a stiff consistency. Make sure the cake is thoroughly cool before icing the cake. Put some of the icing on the plate you are using to hold the cake. This will hold your cake in place. Place the first cake on the plate and ice the top of the cake. Place the second cake on top of the first and ice the top of the cake. Take icing on your knife (or whatever you are using to spread the icing) and ice the side of the cake–smoothing it out as you go. You will have a cake that looks great as well as tastes great.

 

Put chopped walnuts on the outside of the cake. The sweet icing with the salted nuts is a great contrast for the taste buds.

That’s all for this week. Until next time…From our Butcher Block to your Table.

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Zucchini Bread

Tis the season to have lots of zucchini.  We are visiting with friends in Minneapolis (and yes, we are going to see the Tribe tonight!).  Dave and Deone have been great hosts.  Other friends, Kathy and Doug Gehlhar had us over for dinner.  Kathy made an absolutely delicious dinner.  I couldn’t stop eating the zucchini bread she made.  She was gracious enough to share the recipe.  I hope you enjoy it as much as I did.

Zucchini Bread

3 eggs
1 1/2 cups sugar
3/4 cup Olive oil
2 cups flour (use gluten free mix if desired–available at your local meat market)
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons baking soda
3 to 4 teaspoons ground cinnamon
3 teaspoons vanilla
2 cups grated zucchini (unpeeled)
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Mix all ingredients except zucchini, walnuts and raisins. Mix well. Fold in zucchini, walnuts and raisins. Pour into 2 well-greased loaf pans. Bake at 350 degrees for 45 to 55 minutes or until done. When a toothpick is inserted in the center it should come out clean.

And now, on to more important things–Tribe take care of business in Minnesota!

Until next time…From our Butcher Block to your table

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