1/2 cup margarine or butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/4 tsp salt
1 tsp cinnamon
1 cup flour
1 tsp baking soda
1 Granny Smith apple, peeled and chopped
Cream butter and sugars. Add egg and beat until combined. Add rest of dry ingredients and beat until mixed. Fold in apples. Pour into greased and floured round 8 inch cake pan. Bake at 350 degrees for 35-40 minutes, or until cooked through.
Meanwhile, make a caramel sauce by melting 1/2 cup butter (not margarine), 1 cup brown sugar, and 1/2 tsp salt in a pan over medium-low heat. Cook, stirring constantly, for about 3 minutes, or until it just begins to bubble. Remove from heat and stir in 1 tsp vanilla and 1/2 cup whipping cream. Whisk until smooth. This makes enough for 2 cakes or 1 cake plus ice cream!
Drizzle warm caramel sauce over cake slices when serving.
Karren Mitchell (shared by Wendy Hess from The Recipe Club)
Friday, January 6, 2017
Fresh Cranberry Salsa with Cream Cheese Dip
12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 Tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8oz packages cream cheese, at room temperature
Place cranberries, jalapenos, green onion, and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie place or other shallow serving dish. Spread salsa on top and serve with crackers.
(Can also be served as a bruschetta using a loaf French bread sliced on the diagonal, into 1/4 inch thick slices. Layer the slices of bread on a lined baking sheet and brush with olive oil. Bake at 400 degrees for 8-10 minutes, or until bread is slightly toasted. Allow to cool for 5-10 minutes.
Top each slice of bread with whipped cream cheese and a tablespoon of cranberry salsa. Serve immediately.)
(Shared by Stefani Mitchell from ourbestbites.com and thecreativebite.com)
Karren Mitchell
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 Tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8oz packages cream cheese, at room temperature
Place cranberries, jalapenos, green onion, and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie place or other shallow serving dish. Spread salsa on top and serve with crackers.
(Can also be served as a bruschetta using a loaf French bread sliced on the diagonal, into 1/4 inch thick slices. Layer the slices of bread on a lined baking sheet and brush with olive oil. Bake at 400 degrees for 8-10 minutes, or until bread is slightly toasted. Allow to cool for 5-10 minutes.
Top each slice of bread with whipped cream cheese and a tablespoon of cranberry salsa. Serve immediately.)
(Shared by Stefani Mitchell from ourbestbites.com and thecreativebite.com)
Karren Mitchell
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