FAVORITE FALL RECIPES: CARAMEL APPLE CAKE

When I was a kid, my mom would make us a cake or pie everyday... usually it was pie but on occasion, she would make Apple Dapple Cake... a recipe she got from someone along the way. It was one of the few recipes she actually used and I have a copy of it in her handwriting... a treasured possession. I took that basic recipe and made it into one of my favorite fall desserts by adding the hot caramel because what is more fall than caramel apples? I like to serve it slightly warm with a scoop of vanilla ice cream.

I served this cake to over 300 guests at the after-party following the Hangout's Oyster Cookoff in November to rave reviews. My mom would be so proud.

Caramel Apple Cake is a wonderfully easy cake to make for fall tailgates, festivals, or Saturday morning coffee.

Caramel Apple Cake is a wonderfully easy cake to make for fall tailgates, festivals, or Saturday morning coffee.

Prep Time: 15 minutes

Cook Time: 1 hour plus 15 minutes

INGREDIENTS

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups pecans, chopped fine

3 apples, peeled and chopped fine

1  1/2 cups vegetable oil (like Wesson)

2 cups sugar

3 eggs

2 teaspoons vanilla

HOT CARAMEL SAUCE

1 cup packed brown sugar

3/4 cup whole milk

3/4 cup butter (1 1/2 sticks)

DIRECTIONS:

Spray a tube pan with Baker’s Joy or grease and flour it. Preheat oven to 350.

For the cake: Sift together flour, salt, and baking soda. Add apples and pecans. Stir to coat the fruit. Mix together oil, sugar, eggs, and vanilla. Add to the fruit mixture. Bake at 350 degrees for one hour. Remove from the oven and sit on a wire rack to cool. While the cake is still hot, pour the caramel sauce over it and then let it cool completely before removing from the pan.

For the hot caramel sauce: Put the sugar in a saucepan over low heat until it starts to melt. Add the butter. Swirl the pan until the butter melts. Add the milk. Bring to a boil, reduce heat to low and cook for 3 minutes, stirring constantly so it does not burn. Pour the hot caramel directly over the hot cake while it is still in the pan. Be careful- the hot sugar will burn!

NOTE: It is important to pour the caramel over the cake in the pan because it creates this great coating on the bottom, side and top of the cake. As much as you want to eat it, you have to allow it to cool completely before you remove it from the pan. Run a knife around the edge of the pan to help release it.

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FAVORITE RECIPES: CEDAR PLANKED SALMON

Grilling on cedar or other wood adds a lot of flavor to your fish and makes for a great presentation also. I first had this preparation when I lived in Seattle and couldn’t wait to introduce it to friends back home. I'd kinda forgotten about it until my recent trip to Alaska where I had planked salmon almost everyday... it is so good and very simple to make. Your guests will rave; serve it directly on the plank but put down some brown paper or a drop cloth to protect your table.

As you can see, I did not soak my planks long enough or I had the heat too high when I cooked these. This was my first try. Since then, I've learned to keep the heat regulated so I don't burn up the planks and I can reuse them over and over!

As you can see, I did not soak my planks long enough or I had the heat too high when I cooked these. This was my first try. Since then, I've learned to keep the heat regulated so I don't burn up the planks and I can reuse them over and over!

Prep Time: 2 hours

Cook Time: 15 minutes

Special equipment: Cedar Planks for grilling- one for each piece of fish

4 Salmon fillets (make sure any bones are removed)

1/2 cup olive oil plus 1 tablespoon for the planks

1/2 teaspoon kosher salt

¼ teaspoon ground black pepper

1/4 cup lemon juice

1 teaspoon lemon zest

2 tablespoons balsamic vinegar

1 teaspoon dry mustard

1 tablespoon butter, room temp

Directions:

Get the cedar planks from your favorite culinary, grocery or hardware store. Soak the planks in water for at least two hours before grilling. I've added a little bourbon to the soak but it didn't seem to do much to the flavor.

Next, while your planks are soaking, add all ingredients except the salmon to a zip top bag. Add the salmon about an hour before grilling. Keep it chilled until grilling.

Heat coals to medium-high heat (hold your hand over for a 3 count) Remove the planks from soaking. Place on the grill to dry slightly and then lightly rub planks with a little olive oil to keep fish from sticking. Remove the fish from marinade and place on the planks. Top with a lemon slice if you like. Grill with the top closed for 12-15 minutes-this will depend on the size and thickness of your fish. If you have a large piece of fish, you may have to cook it longer. Grill until the salmon flakes easily. Mist any flare ups or if the edges of the plank start to catch fire.

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RECIPE: MARTIE'S FIRE ROASTED CHIPOTLE CHILI

This deliciously smoky chili is simple to make for a huge crowd and your slow cooker does all of the work for you. Make this for your first tailgate party and your friends will want you to make it every game day!

MARTIE'S FIRE ROASTED CHIPOTLE CHILI

Difficulty: Easy

Prep Time: 15 minutes   Cook Time: 4 up to 8 hours

INGREDIENTS

 2 pounds ground beef

1 large yellow onion, chopped

1 bottle of your favorite beer

2-28 ounce cans fire-roasted tomatoes, crushed (or whir canned whole tomatoes in the food processor for a few seconds)

2-15 ounce cans black beans, drained and rinsed

1 small can sliced Jalapeno peppers, drained and diced very fine (be careful to wash your hands!)

2 cups fresh tomato salsa (find it at most stores or make your own recipe)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon chipotle powder (find it in the spice aisle; add a bit more if you like that smoky heat)

1 teaspoon black pepper

1 tablespoon kosher salt 

DIRECTIONS:

Brown the ground beef and onion in a skillet (or use your slow cooker if you have one that browns) until the beef is quite brown and the onions are softened. Drain off the liquid. Return to the heat and pour the beer over the mixture to deglaze the pan. Pour that mixture into your crock-pot. Add the remaining ingredients. Cover and cook on your lowest setting for 4 hours for the flavors to develop. Check the salt and seasonings before serving.

Serve with condiments: Sour cream, grated cheese, sliced jalapenos, green onion, hot sauce, or any of your favorite chili toppings.

Yield: 18-(6 ounce) servings or almost 1 gallon of chili

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