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| Photo Credit: Country Living |
My AC is off and the windows are open. I did my quiet time today by the windows and breathed deeply the cool fall breezes. ~ so refreshing ~ The trees are starting to turn colors…I even found a few fall leaves on the ground. This is my favorite time of year!
Along with the great weather, Autumn brings with it some yummy flavors. And this year I want to try a new recipe. But I am generally a box-mix baker. So I need your help!
I’d love to try one of YOUR favorite Fall recipes and feature it on my blog at the end of October or early November. Even though I will only feature one recipe, I hope to try many. So I hope a lot of you participate. And maybe you also will find one you’d like to try!
Here’s how to submit your recipe for a feature post:
1. Find a Fall DESSERT recipe that you LOVE.2. Post it in the comment section below.
3. Include a little back story about the recipe…Do you have a funny story about a time you made it? Is it a family favorite?
4. Post as many recipes as you’d like!
5. (BTW…Recipes that are simple, easy and inexpensive are my
favorite.)
6. Check back at the Recipes tab for updates on the
selection process and the feature post!
NOTE: I haven’t picked a specific date to write the feature
because 1) I want to have plenty of recipes to choose from and 2) shopping the
sales is important to me. If I pick a recipe that requires some extra shopping,
I want to be sure to get the ingredients at the best prices.
But I WILL pick one! I’m excited, aren’t you?! Now, get
ready to dazzle my taste buds! J
3 comments:
This recipe is known by my family as “Andrea’s.... buckle?!” Haha, it’s a funny name, but everybody loves it. It originated in Alaska in the early days of American settlement. I actually found it in my favorite book, “Back to Basics,” which was given to my family by Val’s dad, Mark, and which I adopted since I was very little. I started cooking and doing other things from it when I was about sixteen. It’s a book about living off the land, and I found out it’s been Joel, my fiancé’s, favorite book since he was little too. He tried my blueberry buckle, and now that’s a favorite too!!
Blueberry Buckle
Ingredients:
4 tbsp. butter
½ cup sugar
1 egg
1 tsp. vanilla extract
1 cup flour
1 tsp. baking powder
¼ tsp. salt
1/3 cup milk
2 cups blueberries
Crumb Topping:
4 tbsp. butter
½ cup sugar
½ tsp. cinnamon
1/3 cup flour
Sweetened whipped cream
Cream butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Sift together flour, baking powder, and salt in separate bowl. Mix flour mixture alternately with milk into the creamed mixture, beginning and ending with the dry ingredients. Pour batter into a buttered 8-inch-square baking dish. Cover evenly with blueberries.
For topping, combine butter, sugar, cinnamon and flour. Cut into the batter until it is like coarse cornmeal. Sprinkle over the blueberries. Bake 40 min. at 375 degrees. Serve warm with whipped cream.
Makes 6-8 servings.
MMMMM Blueberry Buckle sounds delicious! I can't wait to try it! :)
This recipe in not an "old family favorite" so to speak. But in our recent quest to change our eating habits I came across this and thought it looked yummy. So I made it the other day and we decided that it is in fact very yummy. Verified by neighbor I shared it with! One funny insidence while planning to make it - on the way home from the store I realized I had forgotten to buy the applesauce. Well, I had several apples in the frig so ended up making my own. Didn't affect the taste I'm sure, but did add to the total time of making the cake! Enjoy!!
APPLESAUCE-CARROT SPICE CAKE
Prep Time: 25 min
Start to finish: 2 hr 25 min
Servings: 32
Cake:
1 C old-fashioned or quick-cooking oats
1 ¼ C unsweetened applesauce
1 C packed brown sugar
2 C shredded carrots (about 4 medium)
2 eggs or ½ C fat-free egg product
1/3 C canola or soybean oil
1 ½ C whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon pumpkin pie spice
½ C golden raisins
Frosting:
4 oz. (from 8 oz. package) reduced-fat cream cheese (Neufchatel) softened
¼ C powdered sugar
3 Tablespoons milk
1 teaspoon vanilla
1. Heat oven to 350° F. Spray 12 cup fluted tube cake pan with cooking spray. (Or use mini-bunt cake pan or muffin pan - will make at least 24 depending on size. I would also think you could use 2 loaf pans. Just adjust the baking time)
2. In large bowl, mix oats, applesauce, brown sugar, carrots, eggs, and oil with spoon until well mixed. Stir in remaining cake ingredients just until moistened. Pour into pan.
4. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to wire rack. Cool completely about 1 hour. (Bake 15-17 min if using the muffin pan.)
5. In small bowl beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in milk and vanilla until well mixed. Spoon over cake.
Nutritional Information:
1 serving (if cutting the cake into 32 pieces. Adjust amounts based on type of pan used.) Calories: 110, Total Fat 4g, Cholesterol 15mg, Sodium 130mg, Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 10g) Protein 2g.
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