Cherry Almond Bundt Cake with Almond Glaze

This cake smells as good as it looks and tastes!!

This will travel well and we are going on a short trip.  My best friend's son is marrying and we are going.  I thought I would pack a bit of a picnic to take.  This cake travels well and we really do like it's versatility.  I originally made it with whole cranberry sauce and sprinkled almonds as the last layer which I omitted today.  You really can substitute any fruit you would like as long as you thicken the juices and limit how much of it you add.

Ingredients:

1/2 C.soft butter
1 C. sugar
2 eggs at room temperature
2 C. flour
1 t. baking soda
1t. baking powder
1/2 t. salt
1 C. sour cream
1 t. almond extract
1/2 C. slivered almonds, optional ( you can use any nut meat you prefer or none)
1 can of cherry pie filling, whole berry cranberry sauce, or other fruit

Preheat the oven to 350 degrees F.  Butter and flour or spray with Baker's Secret a tube or bundt pan, set aside.

Cream the butter until fluffy and add the sugar continue mixing and add the eggs, one at a time, beating after each addition.  Measure the dry ingredients into a medium bowl and blend them together.  Add them alternately with the sour cream to the butter mixture beating after each addition and ending with sour cream.

Spoon about 1/3 rd of the prepared batter into the bottom of the pan.  Top with 1/2 of the fruit. Then spread another 1/3 of the batter, then the other 1/2 of the fruit.  Top with the last of the batter and spread it  evenly over the fruit.  Top with the nuts and bake for 55 minutes.

Cool completely before removing from the pan.

Glaze:

1 C. sifted powdered sugar
2 T. water
1/2 t. almond extract

Combine and stir until smooth.  Drizzle over cake and store in a covered container until ready to serve.
Yield 12 servings.

Canning Pink Candy Applesauce

Yield 8 1/2 pints pink applesauce.

I am not sure when or why I started making pink Candy Applesauce.  It was a long time ago when my children were young and they liked it!!  Since my sons are 42, 40, and 36 it has been a while.  I have never had a recipe and continue to make it now for my grandchildren.

When I start I always sterilize my sinks by scrubbing them well with bleach then giving them a good rinse.  Then after gathering up pint jars with bands and fresh new lids I put them through the dishwasher on the sterilize cycle.

Today I used a peck, that's 10 pounds of Golden Delicious Apples from our local orchard,  Engelbrecht's in Elberfeld, Indiana.

Ingredients:

1 lemon juiced into a very large bowl with water to cover the prepared apples.
10 pounds cooking apples peeled. cored. and quartered into a bowl of the lemon juice and water.
3 C. apple cider
1 1/2 C. sugar or to taste
1 t. salt
1 T. vanilla
1/2 C. Cinnamon Imperials Candy (Red Hots) or to taste

Using a very large and heavy bottomed stock pot lift the apples out of the lemon water and into the readied pot.  Add the cider, sugar, vanilla, and salt to the apples and heat over medium heat stirring occasionally.

The apples then can be simmered on low flame and the cinnamon candy added a handful at a time until it becomes a rosy color and achieves the desired flavor.  They will come apart and cook into an applesauce consistency.  If you prefer an even finer grained sauce use a stick blender to smooth to your liking or process through a food mill or a food processor in batches.  Cooking times vary according to the type of apple, today these simmered for 2 hours and were ready.

Meanwhile fill a cold packer or large kettle about a third full of fresh water and heat to a boil and hold at a simmer.

Pack the sauce into the clean and sterile prepared jars leaving 1/2" head space and wiping the edges well before applying the seals and bands.  Place the jars in the hot water bath and add additional hot water to completely cover the jars and their tops.  Bring to a boil and continue to process for 10 minutes.  Turn off the heat and carefully remove the jars of pink applesauce.  Cool sitting on clean kitchen towels.  Do not disturb them in any way after you place them down to cool.  Leave for 24 hours.  Then check to be sure the jars have all sealed.  Store in a cool dry place.

Note: If any jars fail to seal you can replace the seal portion of the lid and process again or store for prompt use in the refrigerator.

Corn Chowder That's Trimmed of Some Calories & Served in a Whole Wheat and Rye Bread Boule

Corn Chowder served in bread boules.

Two days ago I made and posted the recipe for Whole Wheat and Rye Sourdough Bread, as well as commented Brian had requested I make bread boules for soup.  The two bread boules were wrapped and stored for last nights supper and I gave thought to slimming down a soup recipe.  Sooooo..........Corn Chowder is what I came up with because I have shifted to a diet of way less red meat and more fresh produce.  This is what I came up with and Brian never knew the difference and in fact requested we have the soup for dinner again tonight!!

There is just enough, maybe 5 cups so that will make my day of getting his cloths together for Daniels wedding much more a relaxed project.  I can't decide what to cook for the weekend either.  My friend Mickey suggested a picnic and that is sounding like a great suggestion to me!!

Her is the slimmed down version of Corn Chowder

6 slices of lean bacon cut into dice
1 1/2 C. diced onion
1 1/2 C. sliced celery
2 C. potato washed and diced (not necessary to peel)
1 quart chicken broth
1 can creamed corn
3 C. fresh or frozen sweet corn
3 C. 1% milk
salt and pepper to taste

Fry the bacon in the bottom of a heavy bottomed soup kettle until it is crisp.  Remove the bacon bits to drain on a paper towel.  Remove all but 2-3 T. of the accumulated bacon fat and discard.

Add the onion and celery to the bacon drippings and stir fry until the are translucent, add the potatoes and continue cooking for 2-3 minutes.  Add the chicken broth and bring to a boil.  Reduce the heat to simmer and cover.  Simmer for 15 or 20 minutes until the vegetables are tender crisp.

Add the corn and milk and simmer until hot.  Add the salt and pepper to taste and serve in the prepared bread boules or in warmed soup bowls with a crisp side salad and call it supper!!