Keeping Creative Kitchens: First Edition

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Apples are inspiring me lately! Something about going to the orchard and having so many varieties to choose from - not to mention just how fall-ish they feel. We've enjoyed Galas, Golden Delicious, and Jonaliscious so far. The latter is a new-to-me variety and a bit more tart than the previous two. I think it will make excellent pie since it is a firmer apple. I had hoped to make an apple crumb pie yesterday but that didn't happen - maybe next week! My kids really love having apples in their lunches, as a snack dipped in peanut butter, made into applesauce, or however I let them eat them.

I also think apples are great for decorating. They are a beautiful fruit with a variety of colors and they keep fairly well so keeping some of them in a clear glass bowl or decorative basket on the table is an inexpensive way to bring fall inside.

In honor of this most excellent fruit, I'm going to share two favorite heritage recipes - passed down through our family on my Dad's side. Thanks to my Grandma J. for these amazing recipes!

German Apple Cake (yes, we are actually German)
2-3 eggs
2 c. sifted flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 c. vegetable oil
1 tsp. vanilla extract
2 c. sugar
1/2 - 1 c. walnuts
4 c. apples, thinly sliced

Mix all ingredients together with a spoon (batter will stiff) and spread into a greased and floured 9x13 pan. Bake at 350 degrees for 45-60 minutes.

Frosting:
8 oz. cream cheese
3 Tb. melted butter
1 tsp. vanilla extract
1 1/2 c. powdered sugar

Mix together and frost the slightly warm cake. Enjoy!

Grandma's Apple Crisp
2 qt. baking dish, 8x8 pan or pie pan greased
6-8 apples, thinly sliced
1 c. plus 2 Tb. flour
1/2 c. plus 2 Tb. butter
1 1/2 tsp. cinnamon
1 1/4 c. sugar

Blend together sugar, butter, flour, and cinnamon - work until crumbly. Layer a small amount of crumb mixture in bottom of pan, top with 1/2 of the apples, another layer of crumb mixture, top with remaining apples, pack remaining crumb mixture on top of apples to form almost a crust. Bake at 375 degrees for 45-60 minutes. Serve warm topped with vanilla ice cream- yum!

So sorry there are no photos today...the camera battery is dead and I'm not sure where the charger is or how to charge it and Andrew was out quite late. I'll work on it for next week!

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