When it’s shaped like a bunny (sort of), a cake can be a memory in the making.  I’m not sure when the tradition started, but as long as I remember being a parent, no Easter has gone by without an attempt to make a cake shaped somewhat like a bunny.  Many years,  it’s far less than a masterpiece…matted frosting fur, lopsided too-long ears, a missing marshmallow tail…not the most delicious dessert at the dinner table.   But the bunny cake always brings family together. The tiniest hands place each M&M eye and jelly bean nose.   A glob of frosting usually sits where the always eaten tail is supposed to be. Over the years, we kept that rabbit from harm – or at least tried to – placing it on top of the fridge when the dog was far too curious, out of reach from those little hands that helped create it until the Easter Sunday dinner was served.    Some Bunny Cakes like this one pull double duty wishing a Happy Birthday to eightWest photojournalist and editor Amanda Harper from her mom Sheri Harper, and a Happy Easter, too.  Now it’s time for the next generation to get in on the act.  It all starts with a white cake which can be a mix or ‘the real thing’.  The from scratch recipe below comes from a cookbook given to me by my best friend and her mom, Cathy and Vernie Ann Kelly, more than thirty years ago.  Best friends are really family, too.

Sandy’s What A White Cake

1/2 c. shortening
1 1/2 c. sugar
1 tsp. vanilla
2 eggs
2 1/4 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 c. plus 2 Tbls. milk

Stir shortening and sugar together until light and fluffy.  Add vanilla and eggs one at a time, beating after each egg.  Add flour, salt and baking powder alternately with milk a little at a time.  Bake at 375-degrees for 24 minutes.  It’s a very moist and hearty cake!

Making a Bunny Cake
You will need:
9″ round baking pan
White cake mix or prepared from scratch white cake
Frosting – prepared or from scratch (I use the Fluffy White stuff for a fluffier bunny)
Jelly beans, M&M or other preferred candy decorations
Large marshmallow for the tail
Poster board and non-toxic crayons to make ears
Coconut
Green food coloring

Directions:
Prepare baking pan with cooking spray and a light dusting of flour or reserved cake mix.  Mix cake and fill baking pan half way.  Use the rest of the batter for a second bunny cake or cupcakes.  Let cake cool completely.  Cut the top off the cake to even up the surface.  Frost the top half (cut surface) of the cake lightly
Cut the cake in the center creating two half circles.  Fold the two halves together with frosting in the middle to adhere the halves and place on a serving platter cut side down.  The cake now resembles a half moon shape on the plate.  Frost the entire cake with white, fluffy frosting or chocolate if you want a brown bunny.  Pick out candies for the eyes and nose and place them on one end of the bunny cake.  Place a large marshmallow for the tail on the other end of the bunny cake.  Cut out two ears and color as you like.  Fold the bottom corners of the ears today and place in the cake where the bunny’s ear belong.  Decorate the platter around the bunny with ‘grass’.  Create this by sprinkling coconut with a couple of drops of green food coloring – stir to mix.  Add a few jelly beans on top of the coconut just for fun.

Sweet and spicy shrimp kabobs & peaches – what says, ‘Hello, Spring’ better than that?  With the weather cooperating and Easter still a short time away, it’s a good time to try a new twist on the Friday night Lenten Fish Fry.  Here’s a summer grill favorite with a little sugar and spice via peaches and barbecue.  Serve it up with some rice and a leafy green salad and you’re ready for a fresh, healthy meal in less than half an hour. Enjoy!

Barbecued Shrimp & Peach Kabobs

What you’ll need:
12 metal or bamboo skewers
(If using bamboo skewers, soak in cold water at least 30 minutes to prevent burning.)
1 Tbls. packed dark brown sugar
1 tsp. ancho chili powder
1 tsp. sweet paprika
1/2 tsp. ground cumin
1/2 tsp. ground red (cayenne) pepper
1/4 Salt
1/4 freshly ground pepper
1 lb. shrimp (16 – 20), peeled and deveined
3 medium peaches, cut into 1 inch chunks
1 bunch green onions, dark green parts trimmed, cut into 2-inch pieces
Lime wedges for serving

Get cooking:
Prepare outdoor grill for direct grilling on high.  Combine brown sugar and all of the spices in a large bowl. Add shrimp peaches and onion and toss until well coated. Thread shrimp, peaches and onion alternately onto skewers. Grill 3 to 4 minutes or until browed and shrimp becomes opaque throughout, turning once.  Serve with lime wedges.

The good news:
Each serving (4 total) is about 135 calories, with 4 g. protein, 18 g. carbohydrates, 2 g. total fat and 0 g. saturated fat, 3 g. fiber, 112 mg. cholesterol, 665 mg. sodium

  In the chill of even a mild winter, the kitchen is often the place to be for warmth, family and friendship – and a little fun with experimentation.  In an effort to find an out of the ordinary dish to share for a special gathering,  my husband encouraged me to thumb through his decades-old issue of the Moosewood Cookbook, a publication that came out of a popular grass roots restaurant by the same name in Ithica, New York.  Several friends and food lovers started it to share their passion for flavorful, nutritionally balanced and aesthetically pleasing dishes.  Now, it’s my turn to share one of my favorites from it with you.  It’s easy to make ahead, re-heats well and can be jazzed up with a little hot sauce on the side.  I paired it with a whole-grain mustard and honey asparagus stir fry, a green, crunchy salad and a whole beet borscht.  Try this colorful cuisine to satisfy your next dinner crowd.

Arabian Squash Feta Casserole

Ingredients:
2 Medium-large butternut or acorn squash
1 heaping cup chopped onion
2-3 cloves crushed garlic (I always round up when it comes to garlic)
1 heaping cup mixed green and red peppers, chopped
3 Tbs. butter for saute’
1 tsp. salt
black & red pepper (cayenne) to taste
2 beaten eggs
1 cup buttermilk or yogurt
1/2 cup crumbled feta cheese
1/4 cup unsalted sunflower seeds or chopped nuts for the top

Cut the squash down the middle, lengthwise. Scoop out the seeds and discard.  Place squash face-down on an oiled baking tray.  Bake at 375-degrees for 30 – 45 minutes, depending on the size of the squash, until it’s soft.  Cool until handle-able. Scoop out squash and mash.  Saute’ onion and garlic in lightly salted butter.  When the onion is translucent, add the chopped peppers. Saute’ until the peppers are just under done.  Beat eggs with buttermilk or yogurt. Crumble in the feta cheese.  Combine everything and mix well, adding salt, black and red pepper to taste.  Spread into a buttered casserole or baking pan. Top with seeds or nuts.  Bake at 375-degrees covered for 30 minutes or uncovered for 15 minutes.

Soup’s not all that’s on in January.  This is a great time of year to seek out sensational salad ideas to help you keep your resolutions while warming your heart.  I found a recipe in the Soup’s On For All Cookbook that satisfies an appetite for both.  It was contributed to this book  by Deb Bailey of Steelcase, Inc, a long time community volunteer.  She’s just one of many who shared their love of the kitchen and their compassion for their neighbors in need in a book as beautiful as it is delicious.   Proceeds from the sale of the book go to support the food programs of Catholic Charities West Michigan.  It’s named after the dual Soup’s On For All events happening in Grand Rapids on January 23 and Along the Lakeshore on February 23,  both evenings of hot soups, fresh baked breads and delightful desserts accompanied by local music and beautiful bowls created by caring artists.  The bowls can be painted and the cookbooks can be purchased at the newly opened Gallery 303 next to God’s Kitchen on Division in Grand Rapids.  Soup’s On cookbooks are also available at Art of the Table on Wealthy in Grand Rapids, and here’s a little taste of what’s inside. Enjoy!

Gorgonzola and Pecan Crunch Salad with Hazelnut Vinaigrette

Ingredients:
Pecan Crunch
2 Tablespoons Butter
1 Tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper
2/3 cup Pecans, chopped
Fresh ground pepper to taste

Hazelnut Vinaigrette:
1 teaspoon Dijon mustard
1 teaspoon Orange zest
2 teaspoons Red wine vinegar
4 Tablespoons Orange juice
1/4 cup Hazelnut oil (can substitute Walnut oil)
1/4 cup Light olive oil

Salad:
7 cups Mixed lettuce (romaine, red leaf, spring mix), rinsed and spun or drained well (I love my salad spinner!)
6 ounces Goronzola cheese, crumbled

Pecan Crunch Prep:
In a small saute’ pan, heat butter sugar, salt, cayenne pepper and pepper over medium heat.  Add pecans and continue to saute’ stirring constantly until sugar begins to carmelize,
about 4-5 minutes, being careful not to burn the pecans.  Place the mixture in a paper bag, shaking occasionally as it cools. Nuts can be stored up to one month in a
cool, dry place.

Hazelnut Vinaigrette Prep:
Place all ingredients in a small jar.  Cover and shake vigorously to blend.  Store usused vinaigrette, covered, in the refrigerator.  Makes about 3/4 cup.

Salad:
Place mixed lettuce into a large bowl. Toss with enough vinaigrette to coat. Toss in the Pecan Crunch and Gorgonzola cheese. Serve immediately.  Don’t expect leftovers.

The calendar says January and for most of us who know West Michigan well, it sure doesn’t feel like it.  Chances are pretty good that it’s going to get a whole lot colder, so the ultimate comfort food may be in order and that means soup.  It’s the perfect food to warm you up on the inside to help you stay warm when you’re outside.  Many in our community are seeking that kind of warmth every day and there is something all of us can do to help them out.  We can support God’s Kitchen and the food programs of Catholic Charities West Michigan, an organization that feeds thousands of people daily at several locations throughout West Michigan.  One way to step up is to attend a 2012 Soup’s On For All benefit in Grand Rapids on January 23 and on the lake shore on February 23.  Another is to buy the Soup’s On cookbook and bring home some warmth. Here are a couple of recipes from it to wet your appetite.   Enjoy!

Carrot Ginger Soup
by Dan Harris & Charles Forrester
Serves 8 – 10

Ingredients:
1 large Spanish onion, diced
1 pound carrots, peeled, coarsely chopped
2-inch piece fresh gingeroot, peeled and minced
3 quarts chicken stock or broth
1 tablespoon unsalted butter
1 cup heavy whipping cream
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/2 teaspoon curry powder
1/2 teaspoon ground sage
1 teaspoon roasted fresh garlic or garlic powder
coarse salt and white pepper, to taste

In a large soup pot, melt the butter over medium heat; add onions and saute’ until translucent, about 5 minutes.  Add the carrots, fresh ginger and chicken stock; simmer over medium heat until the carrots are tender, about 12-15 minutes.  Working in batches, transfer the soup to a blender or food processor and blend until smooth. Return the pureed soup back to the soup pot. Add the ginger, cinnamon, curry powder, sage and roasted garlic or powder; bring to a simmer over medium heat. Stir in the heavy cram and continue to simmer until warmed through.  Add salt and pepper to taste and adjust seasoning.

Lentil Sausage Soup

Lentil Soup with Sausage
by Sarah H. Jackoboice
Serves 6 – 8

Ingredients:
2 tablespoons olive oil
1 large yellow onion, coarsely chopped
4 stalks celery, halved lengthwise and sliced
1 pound smoked sausage, sliced lengthwise and cut into 1/2 inch slices
46 ounces low-sodium chicken broth
4 cups water
1 pound lentils, rinsed and picked over
one 3-inch strip fresh orange peel
1/2 teaspoon dried marjoram leaves, crumbled
1/4 teaspoon dried savory, crumbled
5 large carrots, peeled and sliced into 1/4-inch rounds
28 ounce canned diced tomatoes

In a heavy, medium saucepan or soup pot, heat oil over medium-low heat; add the onion and cook for five minutes, stirring occasionally. Stir in the celery and saute’ five minutes; add the sausage and cook another five minutes, stirring occassionally.  Add the chicken broth, water, lentils, orange peel and herbs to the pan.  Bring to a boil over medium-high heat; reduce the heat to low, cover partially and simmer for 15 minutes.  Add the carrots and tomatoes to the soup; partially cover the pan and continue to simmer until the carrots and lentils are very tender, about 50 minutes.  Discard the orange peel and serve.

What a great way to start a brand new year!  Of course, fine traditions like this one can begin on day two, too…or day three, four or five.  And why wait until morning to enjoy a good breakfast dish?  Here’s a little something that can be whipped up anytime.

2012 Scramble

I put this together in one of my favorite ways – by cleaning out the fridge.  First, I found I had just two eggs left.  At least they were the extra large brown variety and from a dozen brought home very recently for lots of holiday baking.  Next, I noticed three nice baby bella mushrooms and half a container of cherry tomatoes, some of which were just stating to wrinkle.  I sorted out the good ones and went to work.  Placing a little extra virgin olive oil in my saute pan, I waited until that got nice and hot then added the portabellas.  Back inside the fridge I found a handful of baby spinach leaves, just the green and iron needed to rev up this dish.  On another shelf, a jar with just a few pitted Kalamata olives left – perfect for the single serving I was whipping up.  When the bellas began to soften, I threw in the spinach and stirred just until it stated to wilt. About that time, I tossed in the toms and olives that I had sliced lengthwise in halves and sauteed this mix over low heat, just until the tomatoes were warmed through.  At that point I cracked the eggs right into the pan where I gently scrambled this all together. You can mix the eggs up separately in a separate dish if you want, but I’m a big fan of one dish dinners.  This whole mix takes just a few minutes to blend and cook with near constant stirring.  I use a stiff rubber spatula that helps remove all the egg from the pan which eases cleaning.  At the very end, I stirred in some leftover farmer’s cheese from our appetizer plate the night before.  Feta is a great low-fat, high-flavor option, too.  Just minutes after I started, I slid the 2012 Scramble onto a plate, garnished it with a slice of orange and some blueberries and served it to my husband with his mom’s recipe homemade Polish Platzek on the side, a gift of bread and memories from his cousin Laurie’s kitchen.   And 2012 is off to a good start.

I’m not even going to show a photo of it.  It’s that unattractive…and yet, so delicious! It started with a trip to Visser Farms with my grandson Case.

  That’s where we got this beautiful, giant, fresh picked purple cauliflower…as tasty as it was pretty.!  We watched it being plucked right out of the field on this farm that produces fresh produce every day of the year for anyone who wants to join in the Community Supported Agriculture movement to enjoy.  In December you can get your share of cauliflower, potatoes, carrots, and even tomatoes.  Even the greens are being grown fresh inside when the climate won’t allow for vines and plants to populate our outdoor spaces.  Every week, CSA participants get a share of farm grown goodness and along with it, recipes for your family to enjoy.  Back to this purple prize – I decided it was perfect for a Thanksgiving dinner side dish so I made it simple on such a busy day.  After trimming and cutting the florets from the stem, I mixed them with some broccoli and white cauliflower, a little extra virgin olive oil and a dash of sea salt and fresh ground pepper.  Next I turned this mixture onto a baking sheet (one with a rim works well) and roasted them on the top shelf of a 350-degree oven until crisp-tender, about 30 minutes total, turning once or twice during the baking time.  The length of the bake will be in part determined by the size of the veggies.  A sprinkle of fresh parsley adds a nice flavor to this.  Here’s the best part. That dang purple cauliflower was so big, I decided to save half of it to make a delicious soup. While the purple is an unexpected and exciting color to add to your table, cauliflower that color doesn’t make the most gorgeous looking bowl of soup for lunch.  But sometimes looks just don’t matter. Dig in and warm up today!

Cream of (Purple) Cauliflower Soup

1 really big purple cauliflower, locally grown
2 cups water
3 tablespoons butter
1 medium onion, chopped
2 large cloves garlic, minced
1 large potato, peeled & chopped
Fresh thyme
3 cups broth, chicken or vegetable
1/2 c heavy cream or milk
juice of 1/2 fresh lemon

Chop the green leaves and thick stems of the cauliflower into small pieces and place in a large pot with water. Bring to a boil, reduce heat to medium and continue cooking for about ten minutes.  Meanwhile, chop the cauliflower florets and set aside. Save a few of them for a garnish.  In another large saucepan, melt the butter over medium heat.  Add the onion and garlic and cook until soft, about five minutes.  Add the cauliflower florets, chopped potatoes and thyme. Continue cooking over low heat for ten to thirteen minutes, stirring occasionally.  Strain the leaf-water and save.  Discard the stems and leaves and add one or two cups of the strained water to the pan with the onions and florets.  Add broth to this mixture and bring to a boil. Reduce heat to a simmer, cover and cook for about 20 minutes or until vegetables are soft.  Remove the thyme sprig and puree the soup until creamy.  stir in cream or milk and lemon juice.  Serve it up with a floret flourish – in a dark room or by candlelight!

‘Tis the season when my favorite Apps aren’t found in the iStore.  Instead, they’re found at just about any seasonal celebration where my friends, family and food come together.  I’m sure mine is not the only calendar marked with multiple gatherings between now and 2012, so I thought I’d share a couple of my favorite go-to appetizer recipes for ringing in any holiday get-together that calls for a delicious dish to pass.  Cheers!

Merry Molly’s Tomato-Basil-Goat Cheese Dip
Roma Tomatoes, diced and seeded
Fresh Basil, torn into small pieces
Red Wine Vinegar
Extra Virgin Olive Oil
1 log herbed goat cheese (garlic and chive is my favorite), softened.
1 loaf crusty French bread or baguette, sliced, or toasted bread rounds

Part One – The Prep:
Mix the first four ingredients and refrigerate overnight or for at least a couple of hours.  I’m not good with exact measurements here.  I love the red/green combo and tend to cut my Roma’s a little larger than a typical dice.  I just eye the vinegar and EVO amounts to bathe the basil and toms, but not so much that they float in it.  When I’m bringing this to someone else’s home, I usually keep this combo together separately and build the app on site.  It’s a lot less messy that way and the cheese holds up better.  It’s much prettier fresh, too!

Part Two – Party Time!
Put the cheese in a shallow but ample microwavable dish and mic it for just a few seconds or until it’s soft enough to dip easily.  Pour the prepped tomato-basil mix over the goat cheese and place this dish in the center of a platter. Surround the center dish with the sliced French bread, baguette or toasted bread rounds.  Dig in and enjoy!  Miss Molly Kelly brought this to my house for a party once and I have shared it many times since.  Always a big party hit, just like Miss Molly.

Christmas Cranberry-Walnut Brie
1 round or wedge of Brie
Dried cranberries
Chopped fresh thyme
Chopped walnuts, toasted

Okay, this one is super easy and never fails.  Here’s all you do:  Take the outer rind off of the top of the Brie.  Place it on an oven safe baking dish cut side up.  This is where my Kouchy Brie Baker that my daughter Keri gave me for Christmas one year comes in very handy. It’s a pretty little dish that bakes Brie perfectly and is pretty to serve it on, too.  Corningware works great, too.   Top your Brie with a handful of dried cranberries and walnuts and sprinkle with thyme.  Bake it at 350-degrees for 20 minutes or until the cheese is soft and warm.  Serve immediately with crackers of your choice.  A little sweet, a little tart, a little nutty, and a lot festive – bring on the holiday fun!

Celebrate All Hallows Eve with Spooky, Creepy Treats from Kitchen!

Your little ghosts and goblins with gobble up these goodies with freaky fast!  The recipes below are easy to create for home, school or your office gathering.  The only thing to fear is a few extra calories. Enjoy!

Pecan-Caramel Spiders (a terrifying take on tempting turtles)

Ingredients:
1 1/2 cups toasted pecans
1 cup heavy cream
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, in pieces
1/4 teaspoon salt
5 ounces thin black licorice strands, cut into 2-inch pieces
6 ounces semisweet chocolate, chopped
4 ounces milk chocolate, chopped
Chocolate curls, optional

Directions:
Line 2 baking sheets with waxed paper and lightly spray with nonstick spray. Mound 30 small clusters of pecans, about 3 or 4 pecans each, spaced a couple inches apart on the pan.  To make caramel, warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.  Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and cool for a minute. Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make the spider bodies. Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice.   This is where your little helpers can share in the spider building fun!  If caramel hardens, warm over very low heat.  Let spiders cool 15 minutes. Meanwhile, put the chocolates in a medium heatproof bowl or double broiler. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. You can put the chocolate in a medium microwave-safe bowl instead and melt it at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, 2 to 3 minutes more. Spoon about 1 tablespoon of melted chocolate on top of each spider. Sprinkle with chocolate curls, if desired. Let cool until firm.

Screaming Spice Cookies – you’ll be screaming for more!

Ingredients
Cookies:
2 cups all-purpose flour, plus additional for rolling out dough
1/4 teaspoons baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon fine salt
3/4 cup unsalted butter, slightly softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
2 teaspoons pure vanilla extract

Icing:
Hard candies, try yellow, red, black, (Jolly Ranchers preferred)
1/4 cup water
2 tablespoons egg white powder
3/4 teaspoon orange extract
1 1/2 to 2 cups confectioners’ sugar
1 empty metal tuna fish can, (about 6 ounces) for cutting cookies
Lollipop sticks, available in craft or bakers’ supply stores

Directions:
For the cookies, whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl. Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour. Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can. To make the spooky scream-cookie shape, remove the top and bottom of the clean and dried tuna can. Pinch the sides of the can together to make a skull-like shape.Transfer cookies  to a nonstick or silicon lined baking sheet. Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes. Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces. Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
For the icing, whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners’ sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.

Crazy Creepy Carrot Fingers with Dip (for the health-minded haunters)

Ingredients:
1 bag peeled baby carrots
1 cup sliced almonds
Cream cheese
Ranch dressing

Directions:
Place a bit of cream cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot “finger”.   Repeat until all carrots are finished. Pour dressing in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl.

Happy Halloween, everyone!

It’s Honey Crisp season and I can’t think of a better time to share a family recipe for Dad’s favorite cake. Apples are one of my favorite fruits to create desserts out of, from easy baked apples to Dutch apple pie, homemade apple butter and crunchy apple crisp.  Traditionally my favorite apples to bake with are Northern Spys, Ida Reds and Honey Crisps and this is the perfect time of year to find all three at your favorite farmer’s market or orchard, like Crane Orchard in Fennville where this photo was taken.  Wherever you get them, enjoy them while the apples last.  And here’s a warning – putting them into this next recipe will make your apples disappear fast!  It’s been passed down for generations and no one really knows how it came to be in the first place or why it’s called Jewish Apple Cake. We just know that when Aunt Mary made it, the whole family devoured it and they are still enjoying it today.  It’s the perfect combination of not-too-sweet and melt-in-your mouth dessert goodness for any occasion.  Bake one up today and enjoy!

Mary’s Jewish Apple Cake

Grease and flour a 10 inch tube or Bundt pan

4 or 5 large apples, peeled and sliced
2 Tbsp cinnamon
1/4 c sugar
Mix together and set aside

1 c vegetable oil (I used canola oil)
2 1/2 c sugar, or a little less
4 eggs
7 Tbls orange juice (about two oranges, fresh squeezed)
2 1/2 tsp vanilla
Cream oil, sugar, orange juice, vanilla and eggs well

1/2 tsp salt (I eliminated the salt)
3 c all purpose flour (I used whole wheat flour)
3 1/2 tsp baking powder
Sift salt, flour and baking powder.

Mixed flour mixture with creamed mixture. Alternate dough and apples in the prepared pan, starting with the dough and ending with a ring of overlapping apple slices.  Bake at 250 degrees for 1 1/2 hours. Cool on rack completely.  Gently loosen side, then invert onto a round plate. This cake is excellent served with vanilla ice cream or on it’s own.  Enjoy!