Carson Valley Quilt Guild

  Fresh Apple Cake

Sylvia brought this to the April meeting and it is incredible.

   2 cups sugar
    1 1/4 cup vegetable oil
    4 large eggs
    1 tsp. vanilla
    2 1/2 cups flour
    2 tsp. baking powder
    1 tsp. cinnamon
    1 tsp. salt
    3 cups peeled and chopped apples
    1 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour a 12 cup fluted pan or can use
a 9 x 13" pan.  Mix sugar and oil until blended on low speed mixer.  Add
eggs, one at a time, beating well. Add vanilla.  Combine flour, baking
powder, cinnamon and salt.  Sift together and gradually add to sugar
mixture, beating until combined.  Stir in apples and pecans.  Pour into
prepared pan.  Bake for one hour or until done.  Let cool for ten minutes
and then remove from pan.  Spoon warm Carmel Glaze over cake.

    Carmel Glaze

    1 1/4 cups firmly packed brown sugar
    1/2 cup butter
    1/2 cup chopped pecans (optional)
    3 tsp. milk

Combine all ingredients and bring to a boil over medium heat.  Cook until
temperature reaches 234 degrees on a candy thermometer, stirring frequently.
Spoon over cake.

 

****Sharron Stofer’s Fudge

Using the recipe on the back of a marshmallow creme jar, she says, Sharron has made aLOT of changes. Here's a scaled down version.  

 

1 c. sugar

1 cube (1/2 cup) butter (not margarine)

1/2 c. milk (Sharron uses 2 percent but you could use any milk, she says.

OK, boil these three ingredients for "a good" 5 minutes (don’t burn it!), then turn burner on warm. HERE’S WHERE SHARRON’S GENUIS COMES IN … add an 8 oz. brick of cream cheese, cubed, and stir in. Then, add 1/2 of a bag of small marshmallows and 2 bags of dark chocolate chips, 1 T. vanilla and 1 T. orange extract (or any flavor, she also uses raspberry). OR, you can use ¼ c. of your favorite liquor (Sharron likes Peach Schnapps!), stir until smooth.

Put in a square 8" pan sprayed with Pam (you could butter it, too). That’s it! We all thought it was the BEST fudge … smooth, rich, perfect! Oh, and Sharron says, “Don’t try to make this before a storm, whatever you do ... it won't set!”

****NANCY LUJAN’S CHICKEN ENCHILADA “STOUP”

(you may want to cut this down)

8 ½ lb. cook chicken breast, bone in, cooked in broth to make 8 qts. (remove bone and shred meat)

½ c. Masa Harina flour

4 c. cheese (half mild, half sharp)

4 c. Mexican or Taco cheese

4 onions, chopped and browned

1 pint Pico de Gallo

2 lbs pork chorizo, browned

½ bunch cilantro, chopped

3 T. minced garlic

1 lb. julienned zucchini

Cook all together in large pot for ½ hour or more. The toppings are what make this recipe:

Cheese, grated

Tortilla chips, crushed

Pico de Gallo

Green onions, chopped

Black olives, sliced

Cilantro, chopped  

 

****GAYLE LYNCH’S GRANOLA (family recipe)

Dry stuff:

6 c. rolled oats

1 c. coconut, shredded

¼ c. wheat bran

1 c. wheat germ

½ c. sunflower seeds

¾ c. chopped peanuts

½ c. soy nuts

Wet stuff:

½ c. corn oil

½ c. honey

1/3 c. water

½ t. salt (Gayle doesn’t use)

1 ½ t. vanilla

1 c. raisins (she added dried craisins and blueberries in addition)

½ t. cinnamon

Mix all dry stuff except for fruit in big roasting pan. In a saucepan, heat the wet stuff to melt all together, then pour over the dry stuff and mix. Spread in pan and bake at 350 for 30 minutes, stirring often. Add the dried fruit and cinnamon at the end.

 

****Marilyn Gibson'S Apricot Bars

-from the Better Homes and Gardens cook book:

1 ½ c. flour

1 t. baking powder

¼ t. salt

1 ½ c. oats

1 c. brown sugar

¾ c. butter (Webmaster used one cube butter and 1/4 c. oil)

¾ c. apricot preserves

Sift together dry ingredients, add oats, cut in butter and sugar, press 2/3 into 11 x 7 pan. Spread with preserves, put on rest of crumbs and bake at 375 for 35 minutes.