Paula Deen's Uncle Bob's Fresh Apple Cake

Uncle Bob’s Fresh Apple Cake
http://www.pauladeen.com/index.php/recipes/view2/uncle_bobs_fresh_apple_cake/

5 Based on 15 Reviews


Servings: 6 to 8 servings, about 3/4 cup
Prep Time: 1 hour 25 min
Cook Time: 1 hour 30 min
Difficulty: Easy
Ingredients Add to grocery list
Honey Glaze:

1 cup confectioners’ sugar
2 tablespoons honey
2 tablespoons milk

Apple Cake:

3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs

Directions

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.

In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.

Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

Drizzle the apple cake with some of the honey glaze, serve and enjoy!

Cook’s Note:

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

Mini Mac n' Cheese Muffins

Haven't tried yet...sounds like a neat idea
http://shine.yahoo.com/tistheseason/tis-season-mini-mac-n-cheese-muffins-004800028.html

These bite-sized treats are perfect for a holiday party whether you're a guest or the host.

Yields: 48 mini muffins



Ingredients:


1 lb. small elbow pasta
6 oz. butter, divided
4 oz. flour
4 cups whole milk
1 lb. cheddar cheese, grated 3 eggs, whisked

¾ cup bread crumbs
1 teaspoon of cayenne pepper
salt to taste

Special equipment:
24 count mini muffin tin



Method:



Bring salted water to a rolling boil and cook pasta according to package directions. Cook until soft.
(Tip: Don't stop at al dente, the pasta will not continue to cook through when molded into muffin form.)



Make Mornay sauce by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add sauce to the cooked pasta Then add 1/2 cup of bread crumbs and eggs. Stir the mixture.



Melt the remaining 3 oz. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.



Liberally grease mini muffin tins.

Spoon the mac n' cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch.



Cool for about 15 minutes before removing them. If you have trouble removing them cool for a bit longer.

Christmas Gift Cheese

http://familyfun.go.com/recipes/christmas-package-cheese-snack-688436/

White chocolate parfaits

http://www.tasteofhome.com/Recipes/White-Chocolate-Parfaits