skip to main content

Ruthanna..could you share a recipe?

12 years ago

I was lurking on the What's for dinner section and caught the picture of your apple cake with caramel frosting. Would you please share your recipe? Thanks in Advance...Jackie

Sort by:Oldest

Comments (20)

ruthanna_gw
12 years ago
I am only here for a couple of minutes due to continued power outages from downed branches during a snowstorm. I will hopefully be able to post it tomorrow.
centralcacyclist
12 years ago
Ditto. i'd like that recipe, too.
Related Discussions
I'll Share My Recipes, If You Share Yours 1/26 - 2/1/14
Q
Comments (21)
A friend of mine sent me this recipe, and she makes them. She's never baked them in the microwave. I doubt if I would either because I wouldn't bake just one, but it might be worth a try. It sure would be a handy dough to have on hand. Refrigerator Applesauce Wheat Muffins Favorite Recipes --The Muffin Cookbook Mix up this batter and refrigerate in a tightly covered plastic bowl. If you cook for one, you can scoop out batter for one muffin at a time. Bake in the microwave oven for 30 to 50 seconds, or in conventional oven. 3/4 cup All-purpose Flour 1/2 cup Whole Wheat Flour 1/2 tsp cinnamon 1/4 tsp Salt 1 cup Quick-cooking Rolled Oats 1/2 cup Packed Brown Sugar 1 tsp Baking Powder 1/2 tsp Baking Soda 3/4 cup Buttermilk 1/4 cup Applesauce 1/4 cup Vegetable Oil 1 egg, beaten 1/4 cup Raisins Directions: In large bowl, combine flours, oats, brown sugar, baking powder, baking soda, cinnamon and salt. In small bowl, combine buttermilk, applesauce, oil and egg until blended. Stir into flour mixture just until moistened. Fold in raisins. Cover and refrigerate overnight or up to 10 days. Microwave: Line 6 microwavable muffin-pan cups with double paper liners. Spoon batter into each cup filling 1/2 full. Microwave at HIGH (100%) power, 3 to 3 1/2 minutes or until wooden pick inserted in center comes out clean. Rotate dish 1/2 turn halfway thru cooking. Let stand 5 minutes. Remove from pan. Repeat procedure. For last 3 muffins, line 3 muffin cups with double paper liners. Microwave at HIGH 1 1/2 to 2 minutes. Let stand 5 minutes. Remove from pan. Makes about 15 muffins. Conventional: Preheat oven to 400 F. Grease or paper-line 12 (2 1/2 inch) muffin cups. Spoon batter into cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean Makes 12 muffins. Note: Have never cooked in the Microwave
...See More
I'll share my recipes if you share yours 2/23 - 3/1/14
Q
Comments (23)
I also have a Jambalaya recipe that I concocted several years ago at a family gathering. I think there were 20 some people there, so the recipe as I've recorded it is rather large. (with nearly 7 lbs of meat!) I prefer it done this way, with the rice prepared separately, rather than cooking the rice with the rest of the dish, since if there are leftovers the rice absorbs all of the liquid, making the rice gluey and the rest of the dish dry. Also since several members of the group didn't want it too spicy, the amount of red pepper, cayenne pepper and tobasco were much less than I would otherwise have used, but adding tobasco after it is served works very well. JAMBALAYA 2 lb Chicken Breast (3/4" cubes) 1 lb Honey Ham (1/2" dice) 1 lb Hot-Italian Sausage (de-skinned and broken into pieces) 2/3 lb Andouille-style smoked sausage 2 lb uncooked shrimp (cleaned, de-shelled, and de-tailed, cut into thirds) 2 large sweet yellow onions chopped into 3/4" square pieces 2 red bell peppers (remove stems, seeds and membranes and cut into 1" by 1" pieces) 2 yellow bell peppers 4 cups of rice 2 large cans diced tomatoes 1 15 oz can tomato paste Olive oil 10 cloves garlic 2 tsp red pepper flakes 1/2 tsp black pepper blend (ground) 1/4 tsp cayenne pepper 4 shakes Tobasco sauce 1 tsp thyme 1 tbsp chopped parsley In one large pan, cook onion in olive oil, add thyme and 3 cloves of garlic (chopped) until onion starts to turn translucent, then add bell peppers and cook another 10 minutes or so. In a different large pan, cook chicken and hot Italian sausage until both are lightly browned and mostly cooked. Empty both pans into large pot. Stir in tomatoes (including water from tomato cans) and the tomato paste. Bring to a low boil and reduce heat to a simmer and stir well. In the chicken pan, cook Andouille and ham over medium heat for 10 minutes, then add to large pot. Crush remaining garlic and other spices except parsley into large pot to suit taste. Cook rice separately while continuing to simmer large pot. When rice is done, remove large pot from heat and add shrimp stirring until it is cooked. Serve over rice, adding tobasco to taste, top with a pinch of parsley.
...See More
I'll Share My Recipes If You Share Yours 2/2-2/9
Q
Comments (12)
I made Ina's Apple Crostata the other nite. It's our favourite apple pie, by far. I thought of taking a pic, after we'd already had our pieces. Apple Crostata (Ina Garten) Pastry: 1 cup all-purpose flour 2 tablespoons granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 pound (1 stick) very cold unsalted butter, diced 2 tablespoons ice water For the filling: 1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large) 1/4 teaspoon grated orange zest 1/4 cup flour 1/4 cup granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 tablespoons (1/2 stick) cold unsalted butter, diced For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate one for at least an hour. Preheat the oven to 450 degrees. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, until the crust is golden and the appl
...See More
I'll share my recipe, if you'll share yours, September 6, 2012
Q
Comments (5)
Olive Garden's Mostaccioli Quatro Formaggio Serving Size: 4 Ingredients: 4 cups cooked mostaccioli 2 teaspoons salad oil 2 cups heavy cream Fresh parsley sprigs -- for garnish Grated Parmesan cheese -- for garnish 2 cups Quatro Formaggio Mix -- (see below) === QUATRO FORMAGGIO MIX === 8 ounces Mozzarella cheese -- shredded 4 ounces Provolone cheese -- shredded 4 ounces Parmesan cheese -- grated 4 ounces Romano cheese -- grated Cooking Directions: For Quatro Formaggio Mix; blend the 4 cheeses thoroughly and place in a covered container in the refrigerator until ready to use. Preheat a non-stick or heavy pan on medium heat. Add the cream and cheese mixture; mix and heat, stirring until cheese is completely melted and sauce is hot. Add the pasta, turn off the heat and blend the pasta into the sauce. Remove the sauced pasta to serving plates and garnish each plate with a parsley bouquet. Pass the Parmesan. This recipe yields 4 servings.
...See More
ruthanna_gw
12 years ago
Jackie, I didn't add the walnuts to the cake in the photo but put some on top of the icing.

APPLE CAKE

4 cup peeled and chopped apples
2 cups sugar
1/2 cup raisins
1 tsp. cinnamon (or 3/4 tsp. cinnamon and 1/4 tsp. nutmeg)
2 cups flour
1 tsp. salt
1 1/2 tsp. baking soda
2 eggs
3/4 cup vegetable oil
1 1/2 tsp. vanilla extract
1 cup chopped nuts

Mix together apples, raisins, sugar and cinnamon (and nutmeg, if used) in a large bowl and stir thoroughly. Let this mixture sit for one hour, stirring occasionally. Juice will begin to form - do not drain off. Meanwhile, mix together flour, salt, and baking soda in a separate bowl. Grease and flour a 9" X 13" pan.

After the apples have marinated for an hour, preheat oven to 350 degrees. Mix together the eggs, oil and vanilla and add to the apple mixture. Stir well, and then add the flour mixture. Mix well with a spoon and then add the nuts. Mix and pour into prepared pan.

Bake for about 45 minutes. Cool on a rack. Cover and refrigerate any leftovers.

Notes: I like to substitute chopped dates for the raisins. Walnuts are the traditional nuts for this cake but I have used pecans or more often, omitted the nuts altogether.

CARAMEL ICING

1/4 lb (1 stick) butter
1 cup lightly packed brown sugar
1/4 cup evaporated milk (not the sweetened condensed milk)
Pinch of salt
2 cups confectioners sugar
1/2 tsp. vanilla extract

Melt the butter in a heavy saucepan, add the brown sugar, and bring to a boil over medium heat. Reduce heat to medium-low for two minutes, stirring constantly. Remove from the heat and add the milk and salt. Return to the stove and bring to a full boil over medium heat. Remove from heat and let cool until lukewarm. Gradually beat in the confectioners sugar and vanilla, beating until icing is thick enough to spread.

NOTE: I don't use a mixer for this, just a big spoon.

Yield: enough for a 13 X 9 inch cake or a 2-layer cake. Recipe should be doubled for a 3-layer 8-inch cake.
jsvrn
Original Author
12 years ago
Ruthanna..Thank you so much for taking the time to post. I think I may make this tomorrow. I hope you have survived the weather this weekend with little inconvenience. Jackie
ann_t
12 years ago
I know what I'm making this week.

Thanks Ruthanna. I like your suggestion of substituting dates for the raisins. And topping the cake with the nuts.

Ann
Rusty
12 years ago
Ruthanna, I made your cake yesterday.
I've been looking for a Caramel Apple Cake recipe
For some time now.
Most I've tried seem to fall just short
Of my expectations.
But this one is really REALLY good!
Definitely a keeper!

Thanks for sharing!

Rusty
ann_t
12 years ago
Ruthanna, I made your cake today.

Was a big hit. Moist and delicious. Really showcases the apples.

The only changes I made was to omit the raisins and to add toasted walnuts to the batter as well as decoration.

The icing is sooooooo goooooood!!!! Thank you.

Ann
ruthanna_gw
12 years ago
I'm glad you enjoyed it. I've also used that recipe for peanut butter icing for dark chocolate cake, beating in peanut butter immediately after the confectioners sugar is incorporated.
julier1234
12 years ago
Does it matter what kind of apples? Thanks - this looks wonderful.
jessyf
12 years ago
DH and I made this yesterday (it was one of those days...working together in the kitchen, getting through a huge bag of apples from someone's tree). Only thing I had difficulty with is the icing since I have NO experience with it. It turned out, initially, as thick as a ball of play-dough and we plopped it in the mixer with some added milk (didn't use condensed, just regular) to thin it out. Thanks AnnT for taking our phone call, LOL.

I've been looking for recipes to use up large amounts of apples and this one fits the bill! Thanks Ruthanna.
jessyf
12 years ago
* correction: I didn't use 'evaporated' milk as called for, I typed 'condensed' instead. Too early in the morning!
westsider40
12 years ago
This looks perfect. Thanks a lot. 2 questions.

Can it be frozen withoout the frosting?

Can the icing be made with regular milk, as Jessy did?

Thks again.
ruthanna_gw
12 years ago
Julier, I like a firm, tart apple but I don't think the variety would make much difference.

Jessica, I'm sorry you had problems with the icing but Ann's advice for saving it was spot on.

Westsider, I have never frozen it but given the ingredients, I don't see any reason why not, as long as it's tightly wrapped.

Most of those old-timey fudgey boiled icings use evaporated milk or light cream. I think using regular milk would alter the texture. P.S. Evaporated milk is on sale at just about all the grocery stores in our area this week (and probably next) as a Thanksgiving loss leader.
chase_gw
12 years ago
I was intending to post a pic on the WFD thread after I figure out WFD.....but

I made Ruthanna's cake on Sunday and it was wonderful! I froze half (iced) and took the other half out of the freezer today. It freezes perfectly! I actually like it better than the day one version. It was so moist and the icing had a softer texture!

Great recipe thanks Ruthanna!
ann_t
12 years ago
Sharon, good to know that it freezes well. I think I will make it in two smaller pans next time and freeze one.

Ann
westsider40
12 years ago
Thanks everyone.
westsider40
12 years ago
woo hoo, I made it. It was the most involved foodstuff I have ever attempted. It's cooling now on a rack-still in the pan, hope that's ok?

I just never had enough time, nor the inclination when I finally had the time, to make or bake anything this involved. But I thought my family would really enjoy it for Tgiving. we are not a dessert family but this apple cake sounded so good and looked so good. And dd will be home for the holiday and hopefully we will have a couple of foreign student/relatives of dil here for the celebration so this time I will have an 'audience' for good stuff to eat.

I know you guys are wonderful cooks and I so appreciate your sharing your recipes and comments. Thanks, Ruthanna, again.

P.s. now have 3 cans of evap milk and I will frost half of it at another time. Frosting/icing could be a turnoff for some of my goofy relatives.
prairie_love
12 years ago
Just wanted to let you know that this recipe caught my eye as well. I made it yesterday. I rarely bake cakes of any type (maybe once every two or three years, honestly), so was very happy this one turned out quite well. The cake is wonderful - moist and very flavorful. I used pecans.

The only thing I would do differently next time is that I probably would not frost it at all! I know, the frosting actually is wonderful, but it ends up sweeter than I usually care for. I think the cake alone would be every bit as good.

Thanks for the keeper recipe!
ci_lantro
12 years ago
I made Ruthanna's cake last week and it was a big hit. I used golden raisins & walnuts. No problems with the icing. I used skim milk instead of evaporated milk because I didn't want to open a tall can for just 1/4 cup. The cake is actually better on the second day so, if you can hold off eating it...

Thanks for posting a great recipe, Ruthanna. This one is going into the keeper file, for sure.
jessyf
12 years ago
DH just got done frosting this and wanted me to post. Awwwww.

Related Stories

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

HOLIDAYS 3 Recipes for Foraged Holiday Table Decor

By Annie Thornton

The coauthors of ‘The Wreath Recipe Book’ suggest 3 simple table settings you can make from materials found in the yard or at the market

KITCHEN DESIGN Kitchen Recipes: Factory Cart Inspires a Dream Cooking Space

By Mary Jo Bowling

These homeowners' kitchen was almost nonexistent, so they whipped it up from scratch. See what they cook there and get the recipe too

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

LANDSCAPE DESIGN Recipe for Asian Edible Garden Style

A surprising number of food plants are hiding out in Asian-themed landscapes. Add a few more and extend the Zen flavor to the kitchen

LANDSCAPE DESIGN Recipe for Tropical Edible Garden Style

Appeal to exotic good taste with fruit trees, palms and tropical look-alikes in your temperate-climate garden

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

CURB APPEAL Entry Recipe: Warmth, Style and Privacy in Toronto

By Annie Thornton

A front porch dominated by wood and glass rises and pivots toward a side courtyard sheltered from street traffic

CURB APPEAL Entry Recipe: New Focal Point for a 1970s Ranch House

By Annie Thornton

A covered terrace draws visitors to the front door and creates a modern, interesting approach in a Baltimore-area home

ARCHITECTURE Design Workshop: A Recipe for Inspiration in the New Year

By Eric Reinholdt, Architect

Attention to craft, humble materials, mystery and more will influence my architecture work in 2015

Sponsored

Dave Fox Design Build Remodelers

49 Reviews

Columbus Area's Luxury Design Build Firm | 17x Best of Houzz Winner!

More Discussions

What's for Dinner #410 Spring 2024

96

Good ideas for packing on healthy weight?

12

Tips on Enchiladas please

19

Premade Frozen Crab Cakes

20

Thank-you for the apple peeler!

6