Over a Cup of Coffee: Get ready for fall cooking
August 9, 2014
Quick and Easy Cobbler
Yellow cake mix
1 cup water
Canned fruit (1 pound can or larger)
Preheat the oven to 350 degrees. Butter a 9×13-inch casserole. Mix the cake mix with 1 cup of water. Do not add anything else called for on the cake mix package. Beat until the batter is smooth. Pour it into the pan. Pour the fruit and juice over the batter. (Use whatever fruit you like.) Put it in the oven and bake about 40 to 60 minutes.
Apple Slice Cake with Cream Cheese Icing
1/4 teaspoon salt
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups granulated sugar
4 cups yellow apples, peeled and sliced
2 cups all-purpose flour
1/2 cup chopped nuts
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 (8-ounce) package cream cheese
1 teaspoon vanilla extract
3 tablespoons melted butter or margarine
1 1/4 cups powdered sugar
Preheat the oven to 350 degrees. Grease and flour a 9×13-inch pan. Beat the eggs and oil with an electric mixer in a large bowl until the mixture is foamy. Mix the sugar, flour, soda, cinnamon, salt and vanilla into the egg mixture. Add the apples and nuts. Mix well. Pour the batter into the prepared pan. Bake for 1 hour until a toothpick inserted into the center comes out clean. Cool cake. Then spread the icing on top. To make the icing, soften the cream cheese until it will spread. Add the melted butter and vanilla; stir until well-blended. Add powdered sugar and stir until smooth.
This is a great time of the year to cook because there is so much produce available through the Farmers Market and fruit/vegetable stands. I'm told that Palisade peaches are ready. This week's column features two recipes for using fruit.
The first recipe, for a cobbler, has been featured in this column before — perhaps a year or so ago. It is the easiest recipe ever. I make it a lot for that reason; in fact, I made it just last weekend. I'm repeating the recipe at the request of a reader who wants to make it with fresh peaches. The second recipe is great for using up apples.
For the first recipe, you can tell when the cobbler is done because it's nicely browned on top, the fruit has sunk to the bottom and when you touch the cake, it will feel firm. Serve with ice cream, whipped topping, or cream. That's all! Just keep a cake mix and fruit on hand, and you have a quick dessert if company arrives.
You also can use any "flavor" of cake mix you wish and any fruit. I never have used fresh fruit before, so I don't know how that will work. This past weekend, I used a can of peaches and a small can of crushed pineapple. (I think the can of peaches was about 15 ounces.)
The apple recipe came from my old cookbook that's missing front and back pages.
If you have a recipe to share with readers, call 970-824-8809 or write to P.O. Box 415, Craig, CO 81626.