Apple Pecan Cake
Apple Pecan Cake
Servings 2 People
Ingredients
- 3 c Sugar
- 2 t baking soda
- 1-1/2 t Cinnamon
- 1 tsp Salt
- 3/4 c veg oil
- 3 eggs
- 1-1/2 t vanilla
- 6 1/4 inch granny smith apples peeled and sliced (tossed in brandy)
- 1 c Toasted Pecans chopped
- 3 c Flour
Instructions
- Sift sugar. Mix sugar with baking soda, cinnamon and salt.
- In a separate bowl, whisk oil, eggs and vanilla together.
- Add to the first mixture and mix all together.
- When the mixture is smooth, add apples and pecans. In four batches, mix in flour.
- Pour batter into an oblong baking pan and bake at 300 degrees for 1 hour or until a toothpick comes out clean.
Notes
Serve warm with ice cream or whipped cream.
Mashed Sweet Potatoes
Mashed Sweet Potatoes
Sweet potatoes make a great savory side dish. I like to add chopped bacon on occasion. A dish I often make is a Turkey Scaloppini with a Portobello demi-glaze. Your options are endless.
Servings 2 People
Ingredients
- Peeled sweet potato
- 2/3 c Milk heated
- 1/4 tsp Allspice
- Salt pepper
Instructions
- Cut the sweet potatoes into 1 inch slices and boil in salted water until tender. Drain and mash. Add milk and seasonings.
- Work the mixture as little as possible.
- Add more milk if they seem dry.
Notes
Sweet potatoes have beige skin and pale yellow meat. Yams have purplish skin and bright orange meat. I have seen them mislabeled in stores. They vary in size, so for portion’s sake, let's use the equivalent of 2 large baked potatoes.
Butternut Squash and Buttermilk Soup
Butternut Squash and Buttermilk Soup
Servings 2 People
Ingredients
- 4 c Butternut Squash peeled and diced
- 1 c Yellow Onion finely diced
- 2 Tbsp Butter
- 1 c Chicken Broth
- 2 c buttermilk
- Salt and Pepper
Instructions
- In a saucepan, sauté the onion in the butter, then add chicken broth and squash.
- Cover and simmer until the squash is tender.
- Puree the squash in a blender or food processor, adding the buttermilk for more liquid, if needed.
- Return the mixture to the saucepan and add the remaining buttermilk, adjust seasonings to taste.
- Bring to a boil and serve immediately.
Notes
If you want a thinner soup, more chicken broth or buttermilk can be added.
Butternut Squash Soup With Salmon
Butternut Squash Soup With Salmon
Servings 2 People
Ingredients
- 1 pkg Coleson's Catch Coho Salmon trimmed of skin and bone, diced into small pieces
- 2 c Butternut Squash peeled and diced
- 2/3 c Onion diced yellow
- 1 c Chicken Broth
- 1 1/2 c Milk
- 2 Tbsp Lemon Juice
Instructions
- Simmer the onions and squash in the chicken broth until tender; puree.
- Add the milk using more or less for your desired thickness.
- Heat to a simmer; add the salmon and lemon juice.
- Simmer until the salmon is cooked, approximately 3 minutes.
- Adjust seasoning if needed.
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