Apple Cider Glazed Pork Chops

We had some awesome pork chops for lunch today.  I don’t usually go for the apple and pork combo but this was pretty tasty.  Easy to do and quick to make.

  • 3-4 pork chops ~ I used boneless
  • 1 cup apple cider
  • 2 Tbs brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • 1 Tbs cornstarch
  • 1 Tbs cold apple cider

Heat cup of apple cider over medium heat.  Add brown sugar, cinnamon, and cayenne; bring to a simmer. In small bowl whisk together tablespoon each of the cornstarch and cold apple cider.  Add to simmering liquid and stir until thickened.  Pour into bowl and set aside.

In same skillet heat olive oil.  Season pork chops if desired with a little salt and pepper.  Cook chops for 3 – 4 minutes each side.  Pour apple cider glaze over the top and cover. Reduce heat to low and simmer for 10 – 15 minutes; until chops are cooked through.  Stir and flip the chops occasionally to keep the sugars from burning and sticking. Serve with extra glaze for dipping.

Enjoy ~ Kimberly

Apple Pecan Coffe Cake

I tried a new coffee cake today; not nearly as sinfully delicious as my banana coffee cake but still quite tasty.

Apple Pecan Coffee Cake

  • 1/4 cup butter ~ softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 apple
  • 1/4 cup pecan pieces
  • 2 Tbs brown sugar
  • 1 tsp cinnamon

Cream together softened butter and sugar.  Add egg and vanilla mixing well; stir in sour cream.  Add flour, baking powder, baking soda, and salt; stir until just combined.  Peel and dice apple.  Add 1/2 of the apple to the batter.

In small bowl combine remaining apple, brown sugar, cinnamon and pecans.

Pour batter into buttered pie pan and top with apple mixture.

Bake at 350 degrees for about 35 minutes or until tooth pick inserted near center comes out clean. Cool for at least 20 minutes before serving.

Enjoy ~ Kimberly

Chunky Apple Cake ~ mini bundt pan attempt

I’d been dying to try out the mini bundt pan I’d gotten on clearance. I love the way the pan looks.  Beautifully designed and very intricate.  I don’t think this was the ideal recipe but a lovely tasting cake to share none-the-less.  Unfortunately the appearance wasn’t as desired so I will try again with a smoother batter designed for bundt pans to see what results I get. These would probably work great in cupcake pans with liners though so plan on making about 6 muffin size cakes; otherwise if you are feeling adventurous make about 3 mini bundt cakes.

 

Chunky Apple Cake

  • 1 1/2 Tbs softened butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 large apple peeled and diced
  • juice of one lemon
  • 1/8 cup pecans

Cream together butter and sugar.  Add eggs and vanilla.  Stir in flour, baking soda, cinnamon, and nutmeg.  Prepare apple and toss with lemon juice.   Stir into batter and add pecans.  Divide into greased muffin pans (6), or mini bundt pans (3) filling about 2/3 full.

Bake at 350 degrees for about 20 – 25 minutes or until top springs back with lightly touched.  Allow to rest in pans for about 5 minutes before removing.

I had issues with sticking a bit but if you add some powdered sugar glaze you can hide anything!

As far as the bundt pans go I was a bit disappointed that they lacked the definition shown in the pans, but the flavor was great.  In fact I had some for breakfast and was thinking about scrapping the whole bundt pan idea and making a brown sugar crumb topping next time I give it a go.

Enjoy ~ Kimberly

 

Apple Crisp for One ~ Needs a little help! Perhaps should call it apple mush!

I am once again pushing the clock to get my daily post up.  I decided to make Charles a little apple crisp.  It smells really good but it has some issues.  I did find one flaw as it baked; I needed a bit more butter so I added a tablespoon of butter cut into little pats in the last 5 minutes to help the “crisp” crisp.  I like the version without oatmeal; that’s how mom always made it.  I must find her recipe and post it soon; I just can’t remember where it is!

*** I tasted it after I posted so I am going to update with a few comments; I think maybe I used too much flour and I used granny smith apples (I had them in the house) ~ my apples are a little mushy and the flavor is a bit flat. The crisp isn’t crispy enough either; maybe all of the sugar should be mixed in the topping so as to “melt” through?

Apple Crisp for One

  • 1 apple peeled, cored, and sliced
  • 1/4 lemon wedge ~ juice
  • 2 Tbs brown sugar
  • 1/4 cup flour
  • 2 Tbs sugar
  • 1/2 tsp cinnamon
  • 2 Tbs butter – divided

Mix apple with brown sugar and lemon juice.  Pour into bottom of little casserole or gratin dish.  Cut 1 Tbs butter into flour, sugar, and cinnamon until crumbly.  Pour over top of apples.  Bake at 375 degrees for 30 minutes.  Cut remaining butter into little pats at place on top; bake an additional 5 – 10 minutes or until apples are tender.

If anybody has any feedback about how to make a delicious crisp I’d love to hear where I went wrong!  I have my ideas I’d mentioned before, but a little help is always welcome!

Here’s my picture after I stirred it around and picked at it to see where I went wrong….

Enjoy ~ Kimberly

Apple Salad ~ Waldorf salad with raisins and pecans

Apple salad is one of my favorites.  I don’t eat nearly enough fruits so it is a good way to sneak in an extra bit of apple from time to time.  I enjoy mine with pecans and raisins; but sometimes I use walnuts or grapes instead.  The mayonnaise and marshmallows marry perfectly to make a deliciously creamy dressing.

Apple Salad

  • 2 Apples ~ I used Gala; just pick your favorite apple to eat
  •  1/4 cup thinly sliced celery
  • 1/4 cup raisins
  • 1/4 cup chopped pecans
  • 2 cups mini marshmallows
  • 3/4 cups mayonnaise
  • 1 lemon

Begin by pouring about a quart of water into a large bowl and adding the juice of 1 lemon.  Chop celery, raisins and pecans and add to bowl of lemon water.  Cut apples into quarters and remove core; dice apple into bite size pieces and add to bowl as well (the lemon juice will help keep the apples from darkening).  Allow to soak for a few minutes.  Drain well and add marshmallows and mayo.  Mix well; refrigerate for at least and hour before serving.  Makes about 5 cups.

Enjoy ~ Kimberly

Apple Cinnamon Cake ~ a twist on zucchini bread and cobbler!

I get to work today and my cooks are trying to make something of this mushy apple cobbler they’ve been trying to use out.  Trying to sell it as cobbler just isn’t working ~ looking at it leaves something to be desired.  So I get to thinking; what can I do with this?  So before 9:30 in the morning it comes to me ~ a cake!  There is nothing wrong with it ~ it just looks like mushy canned pie filling and I’m not baking and slicing pies today so cake it is.  Well, now I need a recipe.  Flip through the books and find a bananna bread ~ maybe that will work ~ mushy banannas ~ mushy apple cobbler filling …. sounds like about the right consistancy to me …. ok, no shortning.  I get to looking some more and come to a zucchini bread recipe … pehaps this will work.  Indeed it did ~ not too sweet, dense like a quick bread but moist like a cake. This would have made a great bread too, but cake goes better on the buffet so cake it is!

Apple Cinnamon Cake

  • 3 Cups Flour
  • 1 Tbs Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Nutmeg
  • 1 tsp Cinnamon
  • 2 Cups Sugar
  • 3/4 Cups Vegetable Oil
  • 3 Large Eggs
  • 2 tsp Vanilla
  • 3 Cups Apple Cobbler or Pie Filling

Combine first 6 ingredients.  Mix together oil, eggs, and vanilla.  Add to dry ingredients stir just until moistened.  Add apple filling mixing until combined. Pour into 2 ~ 9 inch square pans and bake until toothpick in center comes out clean.  350 degrees for 35-45 minutes should do the trick.  Once cool add some icing if desired.  I used a simple powdered sugar and milk with a dash of cinnamon glaze.  Use your favorite ~ I’m sure cream cheese icing would be yummy too.

Hope you enjoy the recipe ~ Get inspired to use your favorite pie filling or create something new! ~ Kimberly