Apple Walnut Squares
June 5, 2010 by MAC
Filed under Apple Walnut Squares, Breads, Martha A Cheves, Martha's Kitchen Korner, Nuts, Recipes, Stir Laugh Repeat, apple, apples, cake, cake flour, cinnamon, coconut, cookbook, cookbooks, dessert, desserts, easy breads, flour, pecan, pecans, pie, recipe, spices, ve, walnuts
This dish was sent to me by Lillian, my co-author for my cookbook Think With Your Taste Buds – Desserts.? Its simple to make, with a delicate taste of apple and cinnamon.? You have to love it. Lillian – This was given to me by a friend from a 1976 cookbook that she had. This looks as though it would be very moist and is so simple to put together. Changes may be to use English walnuts or pecans instead of black walnuts, add a bit of coconut, use apple pie spices instead of just the cinnamon. Martha – I made this dish and it is wonderfully moist! I did make a couple of changes. I found myself running short of flour so I used Cake Flour instead of all-purpose. I also used pecans instead of the black walnuts. For the apples, it takes about 5 small or 4 medium size and I used Granny Smith. This is one great dish to make. View the full recipe by going to Martha’s Kitchen Korner
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Apple Walnut Squares
Whiskey River Pound Cake
March 28, 2010 by MAC
Filed under Eggs, Glaze, Martha A Cheves, PA, Recipes, Stir Laugh Repeat, Whiskey River Pound Cake, alcohol, baking, butter, cake, cake flour, cakes, christmas, cookbook, cream, drizzle, flour, pecan, pecans, pound cakes, recipe, salt, sour cream, spring, ve, water
This is another recipe that will be going to Mary Kennedy, Author of Dead Air to make up for our troops.? I feel sure she will use the whiskey in the actual cake but I doubt she will add it to the glaze since it will be sent to the troops.? (remember, the alcohol cooks out of the whiskey that goes into the cake) 3 cups cake flour 2 tsp. baking powder 1 tsp. salt 1/2 tsp.nutmeg 1 cup butter, softened 2 1/2 cups sugar 6 eggs, at room temp. 1 cup sour cream 1/2 cup Whiskey River whiskey (or whiskey of your choice) Preheat oven to 325 degrees.? In a large bowl sift together flour, baking powder, salt and nutmeg.? In another large bowl, with an electric mixer at med. speed, beat the butter until smooth and creamy.? Gradually beat in the sugar and continue to beat for 3-4 minutes.? Add the eggs one at a time, beating well after each addition.? Reduce speed to low and gradually beat in about 1/3 of the flour, 1/3 of the sour cream and 1/3 of the whiskey.? Continue this until all has been added and well blended.? Pour into a
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Whiskey River Pound Cake
