I don’t often follow recipes.
I may start out with good intentions – but quickly begin second guessing the recipe or making substitutions.
I’ve creating some really amazing flops that way.
But I’ve also manged to pull off some pretty yummy dishes.
This is one of the yummy ones! Years ago I started playing with an oatmeal muffin recipe and in one of my creative moods – it morphed into a coffee cake.
Later I added the apples and – in a moment of brilliance – actually remembered to write down what I had down!
It’s remained a family favorite every since!
Cinnamon Apple Coffee Cake
1-1/2 cup flour
1/2 cup sugar
6 teaspoons baking powder
1 teaspoon salt
1-1/2 cup oatmeal
4-1/2 tablespoon oil
1-1/2 cup milk
1 can apple pie filling
2 tablespoons melted butter
3 tablespoons sugar
2 teaspoons cinnamon
3 tablespoons flour
Mix together the flour, sugar, baking powder and salt. Add the oatmeal. Set aside.
In a separate bowl mix together the oil, eggs, and milk. Stir into the oatmeal mixture until just moistened.
Pour the mixture into a greased 9 x 13 pan.Carefully spread with the apple pie filling.
Mix together the sugar, flour, cinnamon and melted butter to make a crumb topping. Sprinkle over the apples.
Bake at 400 degrees for about 30 minutes.
I told you all about our family Iron Chef competition a few weeks ago…
Well… I just got the recipe for my favorite entry of the weekend!
My nine year old nephew invented this delectable dessert that had all his aunts swooning!
It was a caramel and apple combination on a cake base that was truly memorable.
Caramel Apple Crumble
1 package french vanilla cake mix
2/3 cup evaporated milk (separated) – ( this equals one small can)
3/4 cup melted butter or margarine
1 cup pecans, chopped (optional)
1 can apple pie filling
14 ounce package of caramels
Mix the cake mix with the melted butter and 1/3 cup of evaporated milk. Add the pecans if desired.
Press 1/2 of the mix into a 9 x 13 greased cake pan and bake at 350 degrees for 6 minutes.
Meanwhile, melt the caramels with the remaining 1/3 cup of evaporated milk and set aside.
Remove from the oven and spread the can of apple pie filing over the crust. Pour the melted caramels over the apples and dot with the remaining cake mix.
Bake for 20 minutes or until the cake is not doughy.
PS: My home canned apple pie filling works great in this recipe!
Every year at our family get-together in the spring we hold a family Iron Chef competition. The secret ingredient is published a few weeks before the event and we all bring our finished dishes and act as judges.
This year’s secret ingredient was apples.
At first I was bummed – no chocolate.
But them my creativity kicked in and we came up with two great chocolate and apple dishes.
One was a basic brownie recipe that I substituted applesauce for half of the oil. (Thanks for the hint, Connie!) It turned out great and nobody believed it had apples in it! (Subterfuge is an art in cooking!)
The second dish was Chocolate Peanut Butter Fondue – with apples to dip in of course!
Chocolate Peanut Butter Fondue
1 package peanut butter chips
1 package chocolate chips (semi-sweet or milk chocolate)
1/4 cup evaporated milk or half and half
1 tablespoon butter
Place in a fondue pot (or use a 1 quart crock pot) and serve with an assortment of dippers – such as sliced fruit (apples are very good!), marshmallows, pretzels, or pound cake.
This was a very popular entry – I saw people pouring the fondue over other entries and even eating it by the spoonfuls!
Chocolate and apples go so well together – happy sigh – but then chocolate looks good on everything!