Friday, September 25, 2015


In the fall when people are harvesting the last of the garden, you can usually find an abundance of cabbages.  This recipe is a variation Olivia came up with of a favorite side dish of ours at a local Italian restaurant.  It is subtle yet flavorful.  It makes a great accompaniment to just about anything--not just Italian food!  Give it a try!


1 small head of cabbage, core removed and sliced
1 red onion, sliced
garlic, chopped
red pepper flake
feta cheese

1)  Saute onion, red pepper flakes, and garlic over medium heat for just a few minutes.
2)  Add in the cabbage, and cover the pan with a lid.  Cook until the cabbage is wilted.
3)  Salt and pepper to taste.  Spoon up the servings of hash.  Sprinkle with feta cheese and serve.

Sunday, September 13, 2015


This fabulous apple cake recipe came from the September 2015 issue of Southern Living Magazine and it is a winner!  I made it this week to take to a friend's house as a dinner dessert.  I must admit I did not have apple brandy to use in the sauce so I substituted apple juice and it worked just fine.  My husband and I are particularly fond of Gala apples.  Olivia recently purchased some for me at the Wakarusa Produce Auction (if you live in Northern Indiana and have never attended, you really should--it is awesome).  The apples did well sauteing them with butter.  They held up and really were tender yet crisp.  If you are looking for a delicious autumn dessert that is really pretty too, try this cake recipe.



1 1/3 cups firmly packed light brown sugar
3/4 cup butter, softened    
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon table salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
3/4 cup buttermilk

2 pounds McIntosh apples (about 6 apples, 6 to 7 oz. each)
1/2 cup firmly packed light brown sugar
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
Pinch of table salt
2 tablespoons butter
Apple Brandy-Caramel Sauce


1. Prepare Cake: Preheat oven to 350°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla.
2. Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan.
3. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely (about 1 hour).
4. Meanwhile, prepare Apples. Cut apples into 1/2-inch-thick wedges. Toss together apples, 1/2 cup brown sugar, and next 3 ingredients. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).
5. Arrange sautéed apples over cooled cake, and drizzle with desired amount of warm Apple Brandy-Caramel Sauce; serve with remaining sauce.



1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 cup heavy cream
Pinch of table salt
1 tablespoon apple brandy
1 tablespoon powdered sugar


Bring brown sugar, butter, cream, and salt to a boil in a small saucepan over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat, and stir apple brandy. Whisk in powdered sugar; cool 15 minutes before serving.