Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake

½ cup of butter, softened

1 cup of granulated sugar

2 eggs

2 teaspoons of vanilla extract

2 cups of all-purpose flour, divided use

1 ½ teaspoons of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

1 cup of buttermilk

2 cups of finely peeled apples

1 ¼ cups of packed organic brown sugar

½ cup of chopped nuts

1 to 2 Tablespoons of cinnamon

1/3 cup of melted butter

Drizzle topping: (optional)

½ cup of semisweet chocolate chips

1 teaspoon of shortening

 

Directions: Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan; set aside. In a large mixing bowl, beat together ½ cup of softened butter, and sugar until well-combined. Beat in eggs and vanilla.

Combine 2 2/3rds cups of flour, the baking powder, soda and salt; add alternately to beaten mixture with buttermilk, beating until combined. Fold in apples.

While cake is cooling, combine chocolate pieces and shortening in a small saucepan or micro-safe bowl. Melt over very low heat, stirring until blended, or microwave on low power until melted, stirring to blend. Before serving, drizzle topping over cake. Makes 12 to 16 servings.

Homemade Pumpkin Pie

Homemade Pumpkin Pie

By, Chef Gina Meyers

1 Pumpkin (small, Trade Joes sells pumpkins for pies)

3 eggs

1 cup of Evaporated Milk, Vitamin D Added

1 stick of butter (melted)

Dash of salt

¾ cup of Organic Brown Sugar

1 Tablespoon of vanilla extract

1 teaspoon of ground cinnamon

1 teaspoon of ground nutmeg

1 ready to eat Graham Cracker Crust

Directions: Wash pumpkin, cut in half, remove stem and scoop out seeds and remove strings. Place cut side down on a baking sheet and bake until tender, about one hour at 350 degrees.

Once cooled, peel, smash, and mix pumpkin until smooth. In a large bowl, add milk, melted butter, pumpkin puree, eggs, dash of salt, cinnamon, nutmeg and vanilla extra and blend with an electric mixer until smooth. Pour into crust and bake at 350 degrees for one hour.

Pumpkin Pomegranate Bread

 

 

 

Pumpkin Pomegranate Bread

By, Gina Meyers

1 (15 ounce) canned pumpkin puree (spiced)

1 ½ cups of granulated sugar

½ cup of vegetable or coconut oil

¼ cup of water

2 eggs

2 ¼ cups of all-purpose flour (if you are gluten-free, substitute Nu Flour)

½ Tablespoon of ground cinnamon

½ Tablespoon of ground nutmeg

1 teaspoon of baking soda

1 teaspoon of salt

¼ cup of pomegranate kernels (arils)

Directions: Preheat oven to 350 degrees. Spray with either extra virgin olive oil or canola non-stick cooking spray three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin puree, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. If using the spice pumpkin puree, no need for additional spices. Fold in pomegranate arils. Bake for one hour or until toothpick comes out clean from the center of the bread.

 

Pomegranate Icing

1 cup of powdered sugar

2 1/2 Tablespoons of POM (Pomegranate Juice)

Mix in a bowl with  a spoon, add more powdered sugar if needed or a 1/2 Tablespoon at a time of pomegranate juice if mixture needs it. Drizzle mixture over your baked and cooled Pumpkin Pomegranate Bread.

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