Easy Apple Cake
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon vanilla
1 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups shredded peeled apples (about 2 medium)
1/2 cup chopped nuts (walnut or pecans)
Vanilla or cinnamon ice cream
Heat oven to 350 degrees. Grease 9-inch round pan with shortening; lightly flour. In a large bowl, beat butter and sugar with electric mixer on medium speed about 5 minutes, or until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and nuts. Spread into pan. Bake 40-45 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Rmove from pan to cooling rack. Cool 10 minutes longer. Serve warm with ice cream.
Delicious served with baked ham or pork chops. No need to peel the apples . . . the skin adds delicious crunch!
1 large Jonahton apple, chopped
1 large Golden Delicious apple, chopped
1/4 c. raisins
1/4 c. ginger
1/2 c. onion, chopped
1/4 c. sugar
1/4 c. cider vinegar
1/2 tsp. salt
In large saucepan, combine apples, raisins, ginger, onion, sugar, vinegar and salt. Heat until boiling, then reduce heat to low and simmer until onions are tender, about 5 to 7 minutes. Transfer to jars and cover tightly. Let cool to room temperature, then refrigerate.
Light Summer Pasta
2 pounds ripe Roma tomatoes
1/4 cup extra-virgin olive oil
1 bunch fresh basil, coarsely chopped
1/2 cup finely chopped fresh Italian parsley
4 medium cloves garlic, minced
1/2 pound fresh mozzarella, cut into 1/4-inch cubes
1/2 cup freshly grated Parmesan cheese
Salt to taste, plus 1 teaspoon
Freshly ground black pepper
1 pound spaghetti or linguini
In a serving bowl, combine the tomatoes, olive oil, basil, parsley, garlic, mozzarella cheese and 1/4 cup of the Parmesan cheese. Mix well. Season with salt and pepper to test and mix well again.
Bring a large pot of water to boil. Add the 1 teaspoon of salt and the past, stir well, and boil until al dente, 8-10 minutes. Drain well and place the pasta over the sauce.
Toss the pasta with the sauce. Garnish with basil leaves and pass the remaining Parmesan cheese. Serve immediately.
1/2 cup bread crumbs
2 Tablespoon Parmesan cheese
4 Tablespoons butter
1 clove garlic, minced
1/2 cup onion, chopped
1 large tomato, peeled, seeded and chopped
2 medium zucchini, seeded, pump set aside
Salt and pepper to taste
Preheat oven to 350 degrees. In small dish, toss bread crumbs, cheese and 2 tablespoons butter; set aside. In remaining butter, saute garlic and onion until soft. Add tomatoes and zucchini pulp; heat through and mix well. Place zucchini shells in greased baking dish and fill with stuffing. Top with bread crumb mixture. Cover and bake for 30 minutes. Season to taste with salt and pepper and serve immediately.
While you're visiting our market, take a moment to check out our selection of Cooper's Mill jams, sauces and syrups -- simple goodness since 1969. Cooper's Mill uses only real sugar in their products -- NO high fructose corn syrup. We also offer their candle brand, Crossroads, in decorative pint jars in a variety of scents and rustic label designs. Only $11 -- they burn for 40 hours and are made in the USA.