Fresh Apple Cake

It's finally fall!  After a hot and humid summer in North Carolina, I'm ready for those cooler autumn temperatures, colorful leaves, and apples!  I made this cake in two small bundt pans rather than one large one so that I could share it.  Yep, it's that good... really moist and chock full of fresh apples.  It just makes you want to go jump in a pile of leaves... and smile!  

INGREDIENTS:

4 cups diced apples (I used Granny Smith), about 4 apples

1 cup chopped pecans

2 teaspoons vanilla extract

1 ½ teaspoons ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon cloves

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup white sugar, ½ cup brown sugar

Glaze Ingredients:

1 cup confectioners’ sugar

2 Tablespoons maple syrup

2 Tablespoons milk

DIRECTIONS:

• Preheat oven to 325 degrees F. Lightly grease a tube or Bundt cake pan, dusting it with flour.
• In a medium mixing bowl, stir together the apples, pecans, vanilla, and cinnamon.
• In another medium bowl, sift together the flour, baking soda and salt.
• In a large bowl, beat the sugar, oil, and eggs until creamy.
• Gradually add the dry ingredients to the sugar mixture and beat until well blended.
• Fold in the apple mixture.
• Spoon the batter into the prepared pan and bake for 1 hour and 15 minutes, or until a tester inserted in the center of the cake comes out clean.  Be sure to check it after one hour. (if you use two small bundt pans, then reduce the baking time to 45 minutes to an hour total.
• While the cake is baking, blend together the glaze ingredients until smooth.
• Turn cake onto cake plate.
• Poke holes into the top and side of the cake gently with a toothpick.
• Drizzle the glaze over the warm cake. 
• Serve and enjoy, as is, or topped with freshly whipped cream.

Zuppa Toscana, aka Italian Sausage and Potato Soup

I just love Olive Garden's unlimited soup, salad, and bread stick combination!  All of the soups are excellent, but my favorite may just be the zuppa toscana.  Topped with Parmesan and bacon bits and served with a fresh tossed green salad with Italian vinaigrette, and bread sticks, it is a winner!  Here's my take on it!  Enjoy!

Makes about servings
Cooking time:  6 to 8 hours on low, 3 to 4 hours on high

INGREDIENTS:

1 lb ground Italian sausage (I used mild)
6 cups chicken broth (I used low sodium)

1 chicken bouillon cube
1 cup water
1 medium onion, diced
4 large russet potatoes, cubed (or yukon gold potatoes) to amount to about 4 cups cubed
1 garlic clove, minced
1/2 cup real bacon pieces (cooked)

1 packet (or enough to serve 4) instant mashed potatoes, cooked as directed
1 cup half and half
1 10-ounce package fresh baby spinach

Salt and ground black pepper to taste
Parmesan cheese, for topping

1.  In a pan, over medium high heat brown the ground sausage until well done & drain the grease.  Add the sausage to the slow cooker.
2.  Add broth, bouillon, water, onion, potatoes, bacon, and garlic to the slow cooker.
3.  Cover and cook on Low for 6 to 8 hours, or until potatoes are tender (or on High for 4 hours).

4.  About 30 minutes prior to serving, stir in half and half and mashed potatoes.
5.  Remove and discard tough stems from spinach and add spinach to slow cooker and continue to cook until spinach is wilted and soup is hot.
6.  Ladle into soup bowls and top with extra bacon bits and Parmesan cheese.