BANANA BREAD MUFFINS

Banana Bread is an American favorite that can not be matched for the Amazing aroma that comes from the kitchen while it bakes.  Making Banana Bread into Muffins makes it practical to place in a school or office brown bag lunch or to use as individual desserts.  For the most amazing dessert bake these Banana Bread Muffins and place a scoop of high quality Vanilla Ice Cream in the center of a Muffin cut into quarters and then top with Banana Pineapple Foster Sauce.  I know, my butt is already too big, too, but this is an amazing dessert and you deserve to splurge once in a while.  Big butt or not, when something tastes this good it is worth Cooking The Amazing for.




Here is the recipe.



2  Sticks Butter Softened
1 1/2 c   Sugar
1 c  Dark Brown Sugar
2  Large Eggs
1 c  Whole Milk
1/2 c  Sour Cream
2 t  Vanilla Extract
1 t  Almond Extract
6  Over Ripened Medium Bananas
4 c  All Purpose Flour
1 1/2 t  Baking Soda
1 1/2 t Baking Powder
3/4 t  Fine Grain Sea Salt
1  1/4 t  Ground Cinnamon
1/8 t  Ground Ginger
12 oz  Toasted Black Walnut Pieces
           or Toasted Pecan Pieces
1 c  Dark Brown Sugar (for tops)
OPTIONAL:  1 1/2 c  Dark Chocolate Chips




1.  Prepare ahead and use very ripe and black spotted Bananas, the kind that fruit flies swarm and allow the Butter and Eggs to come to room temperature.  Preheat oven to 375 degrees and prepare Muffin pans with Cupcake papers.  This makes about 20-22 large Muffins or 30 regular sized Muffins.

2.  In a large mixing bowl with a hand held mixer or the bowl of a KitchenAid Mixer using the paddle attachment cream the Butter, Sugar and 1 c Dark Brown Sugar for 4 minutes.  It will look grainy. 

3.  To this bowl, add the 2 Eggs, Milk, Sour Cream, Vanilla and Almond Extracts and mix until well incorporated, about 2 minutes.

4.  In a separate bowl, using a hand mixer, mix the Bananas until uniform and mushy, about 2 minutes.

5.  Add the Bananas to the other bowl and mix well into the mixture.

6. In a large bowl using a rubber spatula, mix well the Flour, Baking Soda, Baking Powder, Sea Salt, Cinnamon and Ground Ginger.  Then sift this mixture over the wet ingredients.  Mix for about 1 minute using a hand mixer.
                                         
TIP:  To toast the Walnut pieces (or Pecan pieces) place in a dry skillet over medium heat on the stove top and stir very frequently until the begin to brown and become fragrant.  Watch very closely because they can burn quickly.

7.  Add the Toasted Walnut Pieces or Pecans and fold in well.  If you are adding the optional Dark Chocolate Chips, add them now.  I recommend Ghirardelli 60% Cocoa Bittersweet Chocolate Chips because they taste Amazing and are affordable.  Of course, if you have a block of Valrhona Chocolate around use it chopped into chunks.  No one will complain.

8.  Fill the Muffin cups 3/4 full and then sprinkle the tops with 1 c Dark Brown Sugar evenly divided and place in a preheated 375 degree oven on center rack. Rotate the pans 1/2 way through cooking time.  For large Muffins bake for 24-30 minutes or until the tops are browned and a tooth picks come out clean.  For regular sized Muffins bake for 20-25 minutes.  For traditional Banana Bread loaves, divide into two large loaf pans and bake for 40-50 minutes until a toothpick comes out clean and tops are evenly browned.  Your house will smell AMAZING while this bakes.  Allow to cool in the pan.

TIP:  For an even bigger butt:  Make a layered dessert by slicing Banana Bread Muffins and layering them with Grandma's Banana Pudding Recipe and topping with Homemade Whipped Cream for another delicious end to a meal.

BANANA PINEAPPLE FOSTER

I must admit I have never had the real Banana's Foster, even after several visits to New Orleans.  I came up with this recipe many years ago when I was in Kenya and cooking dessert for a group of people using what was at hand.  I had a huge sweet and juicy Pineapple. (If you have never had a fresh Pineapple picked right from the plant grown along the Equator, you are missing one of Nature's most incredible treats!)  And plenty of Bananas.  I thought I was inventing a new dessert having never heard of Banana's Foster at the time.  I didn't have Rum or Vanilla Ice Cream in Africa but I remember the sauce being thick, luscious and amazing and all of us licking our plates clean.  Real Banana's Foster does not have Pineapple in it so this recipe is with a tropical twist.  The aroma, as it cooks, becomes intoxicating as the Brown Sugar and Butter melt laced with Cinnamon.  Try serving this over French Toast or Waffles for breakfast on a special weekend morning.  You don't have to be in Africa to be Cooking The Amazing, just the desire to eat an amazing dessert.




Here is the recipe.





        1     Stick Butter
1 3/4 c  Dark Brown Sugar
        1 t   Vanilla Extract
        1 t   Cinnamon
        1 pinch  Sea Salt, fine grain
    1/4 c  Orange Juice
 1 1/2 c  Pineapple Chunks
        3     Bananas, sliced thick
        3 T Rum (optional)
 Vanilla or Coconut Ice Cream






1.  You can use canned Pineapple for this recipe but a fresh Golden Pineapple tastes 100% better.  If using fresh, remove the outer skin and eyes and cut Pineapple into large 1 inch chunks.  Drain from the juice if canned and measure out 1 1/2 cups.  Set aside.  Here's how to peel a Pineapple safely.

Place the Pineapple on it's side and slice off bottom to make a flat surface to stand it on.  Then cut off the top prickly leaves.

Stand the Pineapple up and carve the outer skin down all around.  Remove any "eyes" that are left.

Cut the Pineapple in half down the middle (longways) so that the core is exposed.

Split each half into half again and then cut out the hard inner core and discard it.

Cut each piece into inch chunks and place in a bowl to collect any juices.

2.  Over medium heat in a large pan, melt the Butter and Dark Brown Sugar, Vanilla, Cinnamon, Sea Salt, and Orange juice.  Stir well until the Brown Sugar is melted, about 4 minutes.  If using Rum, add it now and simmer 1 minute.  Watch for flames in your pan!

3.  Add the Pineapple chunks and any juice that collected in the bowl and simmer for 4 minutes.  The Sauce may begin to boil.  Stir well.

4.  Slice the Bananas thick and fold them into the sauce.  Carefully stir them in so they do not break up and simmer for just 2 minutes then remove from the heat and serve over Ice Cream or Pound Cake immediately.  Cooking the Bananas too long will make them mushy.

Try Banana Pineapple Foster over my Brioche French Toast for an amazing breakfast instead of Berries or for an Amazing dessert serve hot over my fresh baked Banana Bread Muffins!

COPYRIGHT (c)  2010

GRANDMA'S BANANA PUDDING

GRANDMA'S  BANANA 

PUDDING

My Grandma is one of those great home cooks that can make a can of beans taste like the best you've ever eaten.  She has a lot of great recipes that she has made over the years that are really good and you can't wait to eat them.  One of her most requested recipes is Banana Pudding.  It is a creamy luscious dessert that has comforting memories attached to it.  The recipe is simple and is best made the night before so the flavors can develop and the pudding can thicken. 
Here is her recipe (with her permission) that she has made for years and is a staple at our family get togethers.  The bowl is always scraped clean because it is that delicious.  Make this for your family and you will be Cooking The Amazing.

                       My Grandma




Here is Grandma's recipe.




3 c  Whole Milk
2  boxes, 5.1 oz  ea., Instant Vanilla Pudding (Jello)
8 oz  Sour Cream
16 oz  Cool Whip, divided
4-5  Bananas, large
1 Box  Vanilla Waffer Cookies, divided


1.  In a large mixing bowl pour  3 c Milk over the two boxes of Instant Vanilla Pudding *(This is the large boxes, 5.1 oz each) and mix with a hand mixer until well blended.


2.  Add Sour Cream and mix well with hand mixer.


3.  Add 12 oz of the Cool Whip (reserve the other 4 oz for the top later) and mix well with hand mixer.


4.  Spoon 1/4 th of the Pudding mixture into a very large serving bowl and slice 1/3 rd of the Bananas on top in a single layer.  Place a layer of whole Vanilla Waffers on top of Bananas and cover with 1/4 th of the Pudding mixture.

5.  Repeat these steps ending with the final 1/4 th layer of Pudding on top.


6.  Spoon the last 4 oz of Cool Whip on top of the Pudding layer evenly covering the entire surface.


6.  Crush about 5-6 Vanilla Waffer Cookies in a large sealed baggie (with all the air out) using a rolling pin or large can.  Sprinkle the crushed Cookies over the top of the Cool Whip then cover tightly with plastic wrap.  Refrigerate over night (for best taste) or at least 8 hours.

7.  To serve, place whole Vanilla Waffer Cookies around the edge.

For an Amazing dessert, serve this Pudding over my fresh baked Banana Bread Muffins!

COPYRIGHT (c)  2010

STRAWBERRY SAUCE

STRAWBERRY  SAUCE

With all those Strawberries you picked at your local farm or from your own patch you have to use them or freeze fast before they go bad.  Strawberry Sauce is one way to use up your berries if your freezer space is limited.  Strawberry Sauce makes everything taste better especially if it is a hot stack of Sunday Pancakes or a scoop or two of Vanilla Ice Cream.  Choose bright red firm Strawberries to make a smooth and thick sauce.  The sauce can also be used to make Strawberry Butter Cream Icing or drizzled over Pound Cake layered with fresh Whipped Cream and fresh sliced Strawberries for the best Strawberry Shortcake ever.   Blend it with Milk and Vanilla Ice Cream for an amazing Strawberry Shake.  You will be Cooking The Amazing with every sweet bite!

Here is the recipe.

2 lbs   Fresh Strawberries
1 1/4  c  Sugar
1 T   Lemon Juice, fresh



1.  Hull and chop fresh Strawberries and place in a large bowl.

2.  Pour in the Lemon Juice, fresh squeezed, and stir to distribute well.

3.  Add the sugar and stir well.  Cover with plastic wrap and allow to sit at room temperature for 2 hours.

4.  After 2 hours, stir well and place in a blender and blend until liquid.

5.  Taste for sweetness.  Fresh Strawberries vary in flavor and sweetness.   Add more sugar if needed or if too sweet add 2 T of cold water and reblend. 

6.  Strain through a fine strainer over a large bowl using a rubber spatula to force through leaving seeds behind. 

7.  Place in a medium sauce pan and on medium heat bring to a simmer for 10 minutes stirring frequently.

8.  Place simmered Strawberry Sauce in a glass jar and refrigerate for 4 hours before using for a thicker sauce or serve right away for a thinner warm sauce.

TIP:  Use this Strawberry Sauce drizzled over my rich Chocolate Cake  for the ultimate dessert.

                                Copyright (c) 2010

STRAWBERRY LEMONADE

STRAWBERRY  LEMONADE

It is Strawberry season here in the Midwest and summer has come early leaving you thirsting for a cold glass of Lemonade.  Lemonade is a versatile drink that can be made as sweet or lemony as you like it.  Adding fresh Strawberries or Raspberries can make that great glass of icy lemonade even tastier and more refreshing.  For an even more amazing treat try freezing the Strawberries then blending them into Lemonade to make a slushy Strawberry Lemon Ice that kids and adults can both enjoy.  The adults may also want to spike it up a bit with a splash of Rum or Vodka when no one is looking.  You can squeeze your own Lemons or save time and money and buy a high quality premade Lemonade.  Let the grass wait a couple of days.  Summer is here and this weekend you can sit outside in the shade and enjoy a frosty tall glass of Strawberry Lemonade while the neighbors are mowing their lawns and pulling weeds because you are Cooking The Amazing.

Here is the recipe.

2  Bottles (59 oz each) of Simply Lemonade

2 Lemons, sliced and seeded into rings

2 lbs  Fresh Strawberries or Raspberries

1 1/4 c  Sugar

1.  If you are a purist and want to squeeze your own lemons and make lemonade rather than buying it use this recipe:

                     12  Lemons, squeezed

                     2 1/2  c  Sugar

                     4 quarts Cold Water, filtered

                     2 lbs Fresh Strawberries

                     1 1/4  c  Sugar

                                      

                     Combine 1 quart of Water and Sugar over medium heat and make a simple syrup (melt sugar in water over heat.)  Cool down the Sugar water in the refrigerator then add the squeezed Lemon juice and mix well.  Add 2 quarts of Cold Water and mix well.  Add the remaining quart of Water in 1/4 amounts and stir then taste until you find it to your taste.  Adjust with more Sugar or Lemon or Water as you taste to make it perfect for you.  Proceed to the Strawberry steps below.

                    

2.  If you are using store bought Lemonade.  Pour 2 bottles of Simply Lemonade (or whatever brand you use but it should be not from concentrate for best taste.) into a large pitcher.  You may need 2 pitchers or large bowl if your pitcher is not large enough. Refrigerate until needed.

3.  Slice 2 Lemons and set aside.

4.  Hull and cut up 2 lbs of fresh Strawberries and stir in the sugar and allow to sit at room temperature for 2 hours.  Then place 1/2 in a blender and blend until liquid.  Repeat with the rest of the Strawberries.   Strain through a fine strainer to remove seeds.

TIP:  Use 5-7 cups of fresh Watermelon in place of the Strawberries and make a delicious Watermelon lemonade.

          WATERMELON  LEMONADE

5.  Pour the Strawberry puree into the Lemonade and stir well.

6.  Taste and adjust sweetness with more Sugar or if too sweet more Water or fresh Lemon juice if you like it more tart.  Add the sliced Lemons and refrigerate and then serve over ice.

7.  To make Strawberry Lemon Ice, freeze the Strawberry puree mixed in 3 cups of the Lemonade into cubes.

Add these cubes to the residual Lemonade and blend in the blender and serve.

                STRAWBERRY LEMON ICE

TIP:  Add a squeeze of fresh Lime juice to the top of your Strawberry Lemonade for an amazing flavor boost before serving without stirring it in.

COPYRIGHT (c) 2010 

BUTTERMILK BLUEBERRY MUFFINS

Imagine the sweet smell of Blueberry Muffins warm from the oven on a lazy weekend morning.  Slathered with melting Butter and loaded with plump sweet Blueberries, these Muffins are moist and full of flavor.  You can make these Muffins even more flavorful by adding Strawberries, Raspberries or Blackberries or a mixture of them all.   The addition of Buttermilk and Sour Cream make these muffins melt in your mouth because you are Cooking The Amazing.

Here is the recipe.

4 c  All Purpose Flour, sifted

1 1/2  t   Baking Soda

1 1/2  t   Baking Powder

1  t   Fine Grain Sea Salt

1/2  t  Cinnamon

1 1/2  Sticks of Butter, unsalted, softened

2  c  Sugar

2  Eggs, large (room temperature)

1 1/2  c  Buttermilk (room temperature)

2  t   Vanilla Extract

1 1/2 t   Almond Extract

1/2  c   Sour Cream (room temperature)

3  c  Blueberries, fresh or frozen thawed

        (about 24 oz. of frozen)

Optional:  1/4  c   Sugar for topping

Optional:  Streusel Crumb Topping:

                      1/2  c  Brown Sugar

                      1/3  c  Flour

                      1/2  stk.  Butter

                      1/8  t   Cinnamon

Total Prep and Cooking Time:  about 50 mins.

*Room temperature ingredients will make these Muffins lighter.

1.  Preheat Oven to 375 degrees.   Prepare large cupcake liners in a muffin pan.  This makes about 24 large muffins.  I use the Jumbo cupcake paper liners (3 1/2" Reynolds Baking Cups with Foil).  Or makes about 30-34 smaller regular sized Muffins. 

2.  Through a fine mesh strainer, sift together Flour, Baking Powder, Baking Soda, Salt and Cinnamon well into a large bowl.

3. In another bowl, cream the Butter with the 2 c of Sugar for 4 minutes with a handheld mixer.  You need this long of creaming time to dissolve the sugar but it will still be grainy.

4.  Add the Eggs to the creamed Sugar and Butter and mix well for 2 minutes until fluffy.  It will look like Mashed Potatoes.

5.  Add the Buttermilk, Vanilla and Almond Extracts and Sour Cream and mix until just incorporated, about 1 minute.  It may look curdled.

6.  Add all of the sifted Flour mixture to the wet mixture and mix for about 1 minute until incorporated.  Don't over mix.  The batter will be thick.  Scrape down the bottom of the bowl to get any unmixed flour.

7.  Gently fold in the Blueberries using a rubber spatula.  If using frozen, thaw them completely and drain them well first.

8.  Fill the cupcake liners almost full with a large spoon.  Do not overfill or you will have a mess in your oven.  I use an ice cream scoop for even sized muffins.   Sprinkle with Sugar if desired or with Streusel Crumb Topping before baking. 

TIP: To make Streusel Crumb Topping:  Mash together with a fork in a small bowl:  1/2 c  Brown Sugar, 1/3 c Flour, 1/2 stick  Butter, 1/8 t  Cinnamon into pea sized crumbs.

9.  On the center rack, bake at 375 degrees for 28-30 minutes for large jumbo Muffins or 22-25 minutes for regular sized Muffins or until the tops are evenly browned.   Rotate the pan 1/2 through baking for even browning.  Allow to cool in the pan.

10.  Store in an airtight container once completely cooled.

                            COPYRIGHT (c) 2010

CARROT CAKE

CARROT CAKE

Classic Carrot Cake with hints of cinnamon and clove made super moist by pineapple as a secret ingredient.  Carrot Cake is fast becoming the most requested cake for wedding cakes because of it's tasty universal appeal.  And with Carrots as the main ingredient you could even say it is healthy.  Well, almost.  When you ice it with my amazing Cream Cheese Icing you will have an incredible combination of flavors that are both classic and proof you are Cooking The Amazing.

Here is the recipe.

2 c   All Purpose Flour

1 1/2 c   Sugar

1/4 c   Brown Sugar, packed (dark or light)

1  1/2 t   Baking Soda

1 t   Baking Powder

1 t  Salt

4 t  Cinnamon

1/4 t  Nutmeg

1/8 t  Ground Cloves 

1/4 t  Ground Ginger

2 c  Finely Grated Peeled Carrot, packed

1 c  Coconut Flakes, sweetened

1 c  Raisins (Optional)

1 can 8 oz  Crushed Pineapple, drained

       (reserve 1 T of drained Pineapple juice)

1 1/2 c  Walnuts or Pecans, chopped small pieces

1 c  Vegetable Oil

2 t  Vanilla Extract
1 T  Finely Grated Fresh Orange Zest
3  Eggs, extra large

Pam non stick Cooking Spray

Total Prep and cooking time approx. 1 1/4 hr.

Total Cooling and Icing time approx. 2 1/2 hrs

1. 
   
   Preheat oven to 350 degrees.
2. 
   
   Prepare two 9 inch cake pans by spraying with Vegetable non-stick spray (like Pam Spray) and line with a parchment paper round on the bottom then spray the top of the parchment.  Or spray a 9 X 13 baking pan with Vegetable non stick spray (like Pam Spray) or use 20 jumbo Cupcake liners in a Muffin tin without using Pam spray.
3. 
   
   In a large bowl whisk well:  Flour, Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt, all Spices.
4. 
   
   Peel then Grate approx 5-6 medium Carrots to yield 2 cups packed.  Grate Carrots finely to no more than 1/4 inch pieces.  Or process in a food processor until finely grated but not mush.  It is important that you peel the Carrots before grating.  You do not want the tough skins in your cake.
5. 
   
   In a medium bowl or KitchenAid bowl add Carrots, Grated Fresh Orange Peel, Drained Pineapple, Raisins (optional), Coconut Flakes, Walnuts or Pecans and mix well with a big spoon.
6. 
   
   To this mixture add the Vegetable Oil, Vanilla Extract and Eggs one at a time mixing in well then add 1 T of the reserved Pineapple juice and mix well.  Scrape down bowl often.
7. 
   
   Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer or Kitchen Aid for  about 1 minute until well mixed.  Do not over mix.
8. 
   
   Pour divided into prepared (as above) 9 inch cake pans, or 9 X 13 pan, or approximately 20 Cupcake liners filled 3/4 full or a 9 X 13 baking sheet sprayed with Pam but no parchment paper needed. 
9. 
   
   Bake at 350 degrees for 25-30 mins for Cupcakes,  35-40 minutes for 9 inch layer cakes and 45-50 mins for 9 X 13 in the center of the oven.  Half way through cooking rotate the pans for even cooking.  A toothpick will come out clean when done.  All ovens vary in timing so check at lowest time first and if not done put back in oven and recheck in 2- 3 minutes.
10. 
    
    Allow to cool completely in pan for 1-2 hrs. before removing to ice with Cream Cheese Icing.  Recipe below.  Place 1/4 of icing between the two layers and when placing the top cake layer on, put the flat side of the cake (the bottom when it was in the cake pan) facing up for a flat top which makes a more attractive cake and easier to ice.

This cake is super moist and fragile so handle with care when removing from pans and icing.  If it breaks the icing will hide any imperfections.

TIP:  Add 1 cup of golden raisins or chopped dried cherries or apricots for a twist on tradition.

TIP:  Black Walnuts will give this cake the most flavor.  Sprinkle the top of the cake with Walnuts or Pecans as a tasty garnish.

CREAM CHEESE ICING

Here is the recipe.


2 sticks Butter, unsalted, softened
16 oz. Cream Cheese, softened (2 bars)
3 c Powdered Sugar
4 t Vanilla Extract
1/4 t Almond Extract
1 small pinch Salt (very small pinch)


Total Prep Time: 7 minutes (except time to soften butter and cream cheese.)

1. Allow Butter and Cream Cheese to sit out until at room temperature and softened.
2. In a large bowl, place the softened Butter.
3. Cream the Butter with a hand mixer for 2 minutes. Then add the Cream Cheese and cream for 2 minutes or so more until well mixed.
4. 1 cup at a time, add the Powdered Sugar and blend well.
5. Add Salt, Vanilla and Almond Extracts and mix well.  Taste and add more Powdered Sugar to be more sweet or more Cream Cheese to suit your taste.
6. Keep Cream Cheese Icing at room temperature for the best consistency to ice Cakes.
7. Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.
8. OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.

COPYRIGHT (c) 2010

BUTTERMILK APPLE CAKE

If you have a few apples left from the fall harvest this is the perfect recipe to use them.  Buttermilk Apple Cake is a moist and flavorful cake that is perfect for breakfast or as a dessert at the end of a hearty fall dinner.   It has creamy buttermilk for richness and a sweet brown sugar that balances all the tartness of the apples.  And of course, it is easy to make and delicious.  The cake is a semi-dense spice cake that uses apples for amazing moistness.  If you have blueberries, raspberries, pears, peaches or a mixture of them all, you can use them in place of the apples.  Almost any fruit could be used in place of or in addition to the apples.  The type of apple will change the flavor of the cake.  Yellow delicious makes a sweet, moist cake.  Granny smith makes a tart sweet, moist cake.  Try a mixture of different apples to change the flavor.  It is a cake you can not stop eating because you are Cooking The Amazing.




Here is the recipe.

• 2 c  Diced Apples (about 2-3 large Apples) Like Granny Smith, Cortland, Yellow Delicious
• 1 1/2  c   Dark Brown Sugar, packed
• 2 1/2  c  All Purpose Flour
• 1  t  Baking Soda
• 1  t  Baking Powder
• 3/4  t  Fine Grain Sea Salt
• 1 T  Cinnamon
• 1/4  t  Nutmeg
• 1/4 t  Ground Ginger
• 1/2  c  Buttermilk
• 1/2 c   Sour Cream
• 2 t  Vanilla Extract
• 1 Large Egg
• 11 T  Melted Butter (2/3 c)

TIP:   Substitute  1 cup of fresh Blueberries and 1 cup of Raspberries for the apples or use 2 cup of diced pears.

1. Preheat oven to 350 degrees.  Peel the Apples and core them.  Cut them into small 1/4 inch chunks  (about the size of a sugar cube) .  If you like more texture and a less mushy apple, cut your chunks larger.  Set apples aside covered to prevent browning.
2. In a large bowl whisk All Purpose Flour, Dark Brown Sugar, Baking Soda, Baking Powder, Sea Salt, Cinnamon, Nutmeg, Ground Ginger until well mixed.
3. In a measuring cup whisk Buttermilk, Vanilla Extract, Egg and Sour Cream until well blended.
4. Melt 2/3 c Butter in microwave for about 45-50 secs.
5. Add the Buttermilk mixture and melted Butter to the dry ingredients and using a hand mixer, mix until well incorporated.
6. Fold in the diced Apples using a rubber spatula.
7. Spray a 9 X 13 baking dish with Vegetable Spray (like Pam).  Spread the Batter into the prepared pan evenly and bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean from the center.  Ovens vary and your oven may take longer to bake.
8. Cool to room temperature and ice with Cream Cheese Icing.

CREAM CHEESE ICING

2  8 oz. Pakages of Cream Cheese, softened
2  Sticks of Butter, softened
4 t  Vanilla Extract
1/2 t  Almond Extract
1 Pinch of Fine Grain Sea Salt


1.  Mix all ingredients in a large bowl until well mixed.

2.  Ice cooled Cake.


Copyright (c)  2009