Torn between 2 apple favorites...Virginia Reel Apple Cake & Apple Turnovers

Got some nice apples and I just can't decide what to do with them.   Both of these were winners   :)

Virginia Reel Apple Cake (originally made 10/1/12)
Jake is always asking me to make outlandish foods, and most of the time, he stumps me.   This time though, his request for an Apple upside down cake was easily accomplished with this recipe that Carol shared.     Normally I don't waste my time making cake from scratch, both guys will whine and say that they like box mixes better.   Not this time!    The cake as a stand alone dessert would be outstanding, but when you then add on the delicious apple topping, it sends it out of the 1 to 10 rating scale to about a 15!   :)

I made zero changes to the recipe as Carol posted it.   I used about 5 good sized honeycrisp apples.  Penzey's vanilla gave the cake an amazing smell.  I didn't have a 13x9 serving platter, so I turned it out onto a half sheet pan that I'd lined with foil.    After I'd cut a few pieces out of it, I was able to use the foil to move it back into the 13x9 to cover and store.      I pulled out both the whipped cream and the ice cream, but both went back unused.  


I am eating a piece now, had to cut a pretty one to take a picture and just couldn't make myself put it back   :)   Thank you so much Carol for yet another instant Family Favorite!




* Exported from MasterCook *

                         VIRGINIA REEL APPLE CAKE


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                 c.  apples (4-6) -- pared, cored and sliced-  used Honeycrisps
  1                 c.  granulated sugar
  2              Tbsp.  butter
  1               tsp.  ground cinnamon
  2                 c.  sifted all-purpose flour
  2 1/2           tsp.  baking powder
  1               tsp.  salt
     1/2            c.  shortening
  1                 c.  sugar
  2                     eggs
  1                 c.  milk
  1               tsp.  vanilla extract

IN A SAUCEPAN, COMBINE apples (4-6), sugar, butter, cinnamon.  Cook over low heat until apples are tender.

Line the bottom of a 13x9x2-inch pan with waxed paper or parchment paper.   Pour apple mixture into pan.  Set aside.

SIFT TOGETHER flour, baking powder, salt.  Set aside.  CREAM shortening, sugar until light and fluffy. BLEND IN eggs, one at a time, beating well after each addition.  COMBINE milk, vanilla extract.  Add alternately to creamed mixture with the dry ingredients, beginning and ending with the dry ingredients.  Pour batter over apples in pan.

Bake @ 350 degrees for 35-40 minutes or until cake tests done.  Cool in pan for 5 minutes; invert cake onto serving platter.

Serve warm with whipped cream or ice cream. 12-15 servings.

Source: Shared by Carol1229, Pillsbury Best 1000 Recipes Bake Off Collection cookbook



Apple Turnovers (originally made 10/11/12)

Fall in New England-  leaves are changing, the orchards are open, and I start craving apple turnovers.   There's some debate over what is a turnover vs. a handpie...   For me, both the ones made with pie crust and the ones made with puff are both turnovers.     I really wanted cinnamon-y flaky goodness, so I used this recipe from The Chocolate Moosey.    I used apple juice, and made no other changes- next time, I would just add the cinnamon to the glaze, a lot of mine got real dark from the cinnamon.  

Super simple, just be sure to chop the apples thin enough that they'll cook through in the time alloted, about 18 mins.     Do not overfill or you'll have a mess on your hands  :)

Mmm mmm mm.







Maybe I'll just make both  ;)

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