My Cleveland visit...Part 2.

Here we are in the middle of summer, and I'm showing you winter photos...how silly is that!?
The reason for that is because I need to catch up over the last six months that I have missed posting.
Thank you so much for your sweet and kind comments that you left on my blog, and I truly appreciate that you care and have missed me...as I certainly have missed you!

So here we are, on our way to visit my parents' grave near by...me taking the beautiful scenery winter photos which I rarely get to experience since I moved away from Ohio decades ago to sunny S. Florida! One thing for sure, I don't miss the terribly cold winters, but I do love the snow when it's just like this, with a bit of sunshine, clear skies -minus- the snow storms.

We arrived at the cemetery, all the graves are covered with blankets of crisp fresh snow, glistening in the sun. It's about 27 degrees F. way too cold for me, but I decided to take a 'selfie' of us and my sister actually was happy to pose for the photo!
Now comes the good part...she thinks she recognized our parents' grave which is near that tree in the background (turns out it was actually in the next row) also near the tree!
In the meantime...she decides to say a prayer and have a conversation with our parents standing on the wrong grave...to say the least!

I must share this most amazing, super moist and sooo delicious Apple cake that Susan, (my nephew's wife) made for us, after a scrumptious Bolognese sauce with homemade gnocchi!
You probably recognize this famous Jewish Apple cake...a recipe which I also had from the seventies and eighties that is still very popular!

This apple cake is super moist, with all these wonderful apple chunks half of them in the middle of the batter, and the other half on the top which makes it so attractive...so pretty!

Mom’s Apple Cake
by: Smitten Kitchen 

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before running knife between cake and pan, and unmolding onto a platter.

Pumpkin Bread

I'm so excited about my Pumpkin Bread, which I rarely make...my daughter is the Pumpkin Bread 'queen' and also makes the best Pumpkin Pie for Thanksgiving, with her amazing homemade crust.
When I was  a 'kid' I hated pumpkins, and squash...how absurd was that! Even now, it's still not my favorites; but I've learned to adapt a liking to all of these wonderful fall treasures!

I normally would not have even made it, but my daughter and family were away for a long weekend last week, kids were out of school the following Monday. I was happy to  'dog sit' for my favorite little guys that I have spoiled since the last few years and they were so excited to have me around to give them treats and take them for walks. In the meantime, I was treated royally by my son and family to invite me over for dinner each evening, so I didn't even have to cook, and just bring dessert which happens to be my 8yr. old granddaughter's favorite...Pumpkin Bread!...my, how times have changed...tastes have changed since I was their age. Kids are so much more adventurous with their foods and are offered a lot more healthier choices!

Instead of googling for a Pumpkin Bread recipe, I decided to look for one in Martha Stewart's cookbook, which was of course a 'thrift find'...a 1995 edition that has so many great recipes...even if the book does not have any photos...you gotta love anything from Martha Stewart! Instead of making one loaf of bread spending precious time to make it, why not make 2 or 3 loaves? I can't even find this recipe online so I will have to type it out, and the modifications I had to make, that even gave it a nicer and much more flavorful, moist bread!

I was totally looking forward to making the Pumpkin Bread, and have an extra loaf to keep. I love these cute little loaf pans, and they're so perfect and handy being attached instead of separated.

Pumpkin Bread
source; Martha Stewart, from the Martha Stewart
cookbook...1995 edition

my modifications in blue

12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
I used 1 stick of butter
3 Tbsp. molasses
I omitted the molasses
2 cups sugar
I used 1 1/2 cups sugar
2/3 cup orange juice or water
I used 1 cup fresh orange juice from 2 oranges
also grated the zest from one of the oranges
2 cups pumpkin or squash puree
I used 1 can (15 oz. 425g.) Libby's pumpkin puree
3 1/3 cups flour
I use 3 cups unbleached all-purpose flour
1/2 teaspoon baking powder
I used 1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
I used 1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
I used 1 teaspoon pumpkin spice
1 teaspoon vanilla extract
1 cup raisins or currants
I omitted raisins and currants

Preheat the oven to 350 degrees F. Butter 3- 9x5x3-inch loaf pans.
I sprayed cooking spray (for baking that has flour mixed in) Used 1 used 4 attached mini loaf pans, and 1- 9x5x3 loaf pan.
With an electric mixer, cream the butter, molasses,and sugar until light and fluffy.
I used a metal whisk to cream the butter,eggs and sugar until light and fluffy
Beat in the eggs one at a time.
I added the 4 eggs to the butter, and sugar, the vanilla extract, and whisked it until a light lemony color.
Add orange juice and pumpkin puree and mix well.
Sift the dry ingredients together into a large bowl.
No need to sift...just mix them all together without sifting. 
Add the pumpkin mixture to the dry ingredients with a wooden spoon, stirring well incorporated.
Add the raisins at this time. I omitted the raisins.
Spoon into prepared pans. Bake for 1 hr. or until toothpick inserted comes  out clean. Cool in pans for 10 minutes, then turn out unto racks to cool.
I baked the mini pans for 35 minutes at 350 degrees F. along with the larger loaf pans...took the mini pans out of the oven, leaving the 9x5 loaf pan in the oven...lowered temperature to 325 degrees F. and bake for an additional 20 minutes...tested with toothpick and it was done in 55 minutes.

For Orange Glaze; 2 cups of powdered (icing) sugar, and 1 Tbsp. orange juice...mix it well together, until smooth (you should have a thick paste) ...drizzle on the bread with a soup spoon, or omit the drizzle.

Note: This was the best Pumpkin Bread that turned out so moist, the orange zest and the extra orange juice gave it such a pretty color, and flavor with the vanilla extract addition. The glaze is optional, but you don't have to use it on all the Pumpkin Breads...leave some without it if you prefer!

Spiced Cinnamon Rolls with Maple Glaze

Of all the recipes I would call my favorites...I still prefer, and love Cooking Light magazines, books, which now I only have only two books from 2007, and 2008 left. With all my collection from a decade of Cooking Light books that I collect from my 'thrift finds'...of course, they were practically all new, and purchased from Goodwill @ $2.49; like I mentioned, end of the book bargains. I re-donated so many books back to them, just don't want to pile them up to my collections. I have down-sized so much over the few years on just about everything.

When death occurs in the family, you have no other choice, but to give away things that you cannot keep...i.e. lack of storage, painful memories, and outdated items, so you donate, sell, or simply give it away. I can always tell someone passed away, when I walk into Goodwill...see beautiful furniture, dishes, glassware, matching coordinating sets, and think; wow! their children did not want any of these things and feel a bit of sadness...knowing we did the same things, and just keep certain items for 'rememberance' ...and ending up the same way!...now, I totally got off the subject of my most amazing, and ooey-goeey, light Cinnamon Rolls!


The best part of these yummy rolls are the addition of the (roasted, or cooked) squash. I used acorn squash. Simply bake it for 45 minutes...split in half, clean seeds out, cover with aluminum foil and bake on 400 degrees F. until soft when you prick, and test with a fork. Roasting the squash intensifies the sweet natural flavor.

In my opinion, its so much easier to get ideas from magazines...even if they are not your own...you simply copy the name of the recipe; the source, and date, and you can google it online. That's what I've been doing lately. While sitting in the waiting room at doctors' office, instead of tearing pages out...sneaking it in your purse, lol...or even worse; snagging it, knowing they have at least three more other issues...and even worse; taking it from your daughter, 'hint-hint'...who gets every cooking issue of SAVEUR (gift from me)...Bon Appetit (also a gift from me)...Cooking Light, and various other magazine, which she cannot part with...again, google online, and chances are you will find everything that you are searching for, and more!

 Spiced Cinnamon Rolls with Maple Glaze
from: Cooking Light, Nov. 2011

Ingredients

Ingredients

• Rolls:
• 1 cup warm water (100° to 110°)
• 1 tablespoon granulated sugar
• 1 package dry yeast (about 2 1/4 teaspoons)
• 11.9 ounces bread flour (about 2 1/2 cups)
• 6.47 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon, divided
• 1/4 teaspoon ground nutmeg
• Dash of ground cloves
• 1 cup mashed cooked delicata squash-(acorn squash works great)
•  (about 1 [1-pound] squash)
• 1 tablespoon canola oil

• Cooking spray
• 1/2 cup packed brown sugar
• 2 tablespoons butter, melted
• 2 teaspoons water
• 3 tablespoons finely chopped walnuts, toasted
• Glaze:
• 1/3 cup water
• 1/2 cup maple sugar or light brown sugar (I used dark brown sugar to intensify the deep dark color)
• 2 tablespoons butter, melted  
• 1 tablespoon butter
• 1 tablespoon half-and-half
• 1/2 teaspoon vanilla extract

Preparation

1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.

2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.










 (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes.

 Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts.
(I actually measured with a ruler, and cut the edges to leave just the 1/4 in. border. You can re-roll the scraps and leave it for kids to practice rolling)

 Roll the dough, jelly-roll fashion, starting with long side.

 Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Cover and let rise for 30 minutes or until doubled in size.

4. Preheat oven to 375°.
5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.


6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.

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Pudin de Arroz Torta=Rice Pudding Cake, and Awards!

We live in a large Hispanic community here, in West Palm Beach Florida. We have all kinds of Hispanic cultures right here in our local area...in fact, it's advisable to speak the Spanish language, because every store you go into, especially our local Publix supermarket, you feel like you are in "little Havana"...seriously! In that particular supermarket, they have the most variety of Hispanic items, also as you check out you can just order a fabulous cup of "cafe con leche" for a lot less than in any coffee places you go to, along with the Cuban pastries with guava, and all the other amazing sweets can be found in their bakery section. As far as for the Pudin de Arroz Torta...the Rice Pudding Cake, that's my creation, derived right from the authentic Cuban Rice Pudding.

I learned how to make the authentic Cuban rice pudding from my younger sister's former Cuban m-in-law from Miami, that should have opened up a little "rice pudding"  stand, because her pudding is out of this world. They have this little secret of boiling the rice with large strips of lemon and/or lime strips, cinnamon sticks, and for more flavor, anise seeds. Also a must, is the sweetened condensed milk, and more cinnamon sprinkled on the top. The raisins are optional.

My recipe is versatile, as a cake, and I promise you so moist, and delicious, whether you choose to eat it warm, or cold, which I prefer. It is smooth, and melt in your mouth yummy! You don't really have to get fancy serving this heavenly cake because it is so, very rich. I actually made this cake for my daughter Lora, to have some nutrition since she needs to eat soft foods, and not necessary puddings. So why not a pudding cake?...just use more rice to the recipe, and less milk. No flour is needed in the recipe, but for sure, you need eggs. Four, to be exact. Again...I was preparing to guest post for Lora, but after all, she has more cakes, and sweets in her house, that she and Teresa are packing up for their friends, and neighbors to take home. As for me...I can only have a small piece, and even the rare desserts that I make, goes directly over to them. Surprisingly enough, I have a "skinny" family...LOL...go figure!

Oatmeal Apple Muffins

Just as I have mentioned, I did make these yummy Oatmeal Apple Muffins, that I adapted from Monet,

on her anecdotesandapplecores blog. I did not have any pears on hand, so I used Granny Smith apples instead.

Also, I got tagged by my friend, Lizzy, from thatskinnychickcanbake  and will answer the questions and hope not to bore you good people  out there. First, on with this delish and easy adapted recipe. Thanks Monet, and I want you to know that I actually made this as a tribute to you! I know you are in Tampa now, with your sister Susanne. Our prayers, and love go out to you...for Baby Ryan's healing.

Oatmeal Apple Muffins

adapted from anecdotesandapplecores

1 1/2 cups all purpose flour

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/3 cup vegetable oil

2 eggs

1/3 cup buttermilk

(or 1 Tbsp. white vinegar add to 1/3 cup milk)

2 Granny Smith apples peeled, diced

and juice of 1 lemon squeezed on it

Preheat oven to 400 degrees. In a large bowl, mix flour, salt, baking powder, baking soda, and the spices together with a large spatula or spoon. In a medium bowl, add eggs, and sugars, and whisk by hand for a minute or two. Add more milk to the buttermilk or the "mock" mixture of the vinegar and milk, to make 1 cup total. Whisk that in with the sugar mixture Add the sugar, and egg mixture, folding it into the flour mixture, and fold in the diced apple with the excess juice from the lemon.

Spray a 12 cup muffin tin with cooking spray, and divide the mixture evenly. Top with the Oatmeal crumble, on bake for 18-20 minutes, till top gets nice and crunchy, and golden brown in color.

Oatmeal Crumble Topping

1/3 cup rolled oats

1/3 cup light brown sugar

1/3 cup all purpuse flour

4 Tbsp cold butter

In a small bowl, mix all the ingredients together, and cut butter into little dice pieces. Add them into the mixture, and carefully mix them with a pastry cutter, or fork until it resembles crumbs, and all pieces are combined, but not overmixed. Sprinkle evenly on all the 12 muffin batter tops, and bake. This keeps very nice for a few days, if there's any left over. It will still tastes fresh, and light.

Fresh Plum Cobbler

I'll be honest with you! There's nothing more satisfying, than a nice portion of fresh fruit cobbler, even in the fall, which happens to be a plum cobbler. So beautiful, and robust color, the sweetness is totally divine. Just a touch of cinnamon and sugar, really livens up the flavors, it's so irresistible!

Just look at the natural colors, and the flaky homemade biscuit topping. Easy to prepare, yet it's so elegant!

Perfect fall dessert...no fuss...no mess...just simply down home "all American" No substitute!

 Fresh Plum Cobbler

3/4 cup, plus 2 Tbsp of sugar
10 fresh plums, about 4 cups, sliced and seeded
2 Tbsp. corn starch
1 teaspoon ground cinnamon
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup + 1 Tbsp. butter
1/4 cup milk
1 egg

Preheat oven to 350 degrees. In a large bowl, combine the 3/4 cup sugar, plums, cornstarch and cinnamon. Place the fruit mixture in a 2 quart ovenproof casserole. In a medium bowl, combine remaining. 2 Tablespoons sugar, baking powder, and salt . Cut the butter with a fork, or pastry blender until it resembles coarse crumbs. Stir in the milk, mixed with 1 egg, and blend the mixture, just until blended.  Drop batter with a large soup spoon, and bake for 35 to 40 minutes,  till it gets lightly golden, and fruit mixture starts bubbling. Serves 6.