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.

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.

EASY TAILGATING SERVING SUGGESTIONS, RECIPES AND GAME DAY TIPS!

IT'S FOOTBALL SEASON... FOUR MONTHS OF GAME DAY TAILGATES, PARTIES, AND TEAM PRIDE. HERE ARE SOME IDEAS TO KEEP IT FRESH, FUN, AND EASY!

VARIATIONS ON A THEME: MIX IT UP…one week Mexican with hats and decor, the next week you can take it to New Orleans with a Mardi Gras menu, the following week make it a Lowcountry crab boil, Italian, Pirate Party, Chili cook-off, beach party, etc. You don't have to go with BBQ, wings, or typical tailgate food every weekend.

MULTI-PURPOSE FOOD: For example, chili works for a variety of different foods... chili pie, tacos, hot dogs, nachos, and more. You can host a chili throwdown where everyone brings a Crock-Pot with their favorite recipe. Add a condiment and hot sauce bar so everyone can add their favorite toppings. Serve chili in individual Fritos or Doritos bags.... yes, serving right in the bag makes yummy Frito chili pie or nachos! This is so good and makes clean up a breeze. Best of all, no dirty dishes to take home.

Serve your chili in individual Frito or Dorito bags... delish and no dishes!

MY TOP 12 TAILGATING AND GAME DAY TIPS

1. When it is still hot outside, make sure to take an extra cooler filled with ice so you can keep drinks and food items cold and have plenty of clean ice for drinks.

2. Use multi-purpose glasses like the insulated glasses from Tervis Tumblers – they keep hot drinks hot and cold drinks cold. LOVE THEM... especially when I have a party inside. No condensation rings and no broken glass. Plus they go right in the dishwasher.

3. A great way to keep hot food hot is to wrap and store them in a cheap Styrofoam cooler and pack it with newspaper. This will keep it hot until you are ready to serve.

4. Do most of the prep at home so you just have simple assembly or grilling when you get to the stadium.

5. If you don’t want to take a cooler- get a case of your favorite drinks, empty it and line with a white or clear garbage bag and put the drinks back and fill with ice. Afterwards, put the whole thing in the trash. I always double the bag so I don't have any leaks. You can also use a beer carton as a condiment holder. Works great! Save the carton from your next 6-pack!

6. Another use for a cardboard drink carrier- is to use it for a condiment carrier or a dip holder. Next time you go to Starbucks, save the carrier. Keeps dips and dippers organized and neat.

7. Pre-cook what you can. You can even pre-cook ribs and finish them on the grill. Just make sure to keep them well chilled.

8. Get in on the Crock-Pot craze…. Plug it in before you go to bed the night before and you’ve got a good start on lunch when you get there. My super easy Fire Roasted Tomato Chipotle Chili is one of my all-time favorite chili recipes and I've had great reviews from people who have made it. Get the recipe....

9. One of the most frustrating things about going to the game is not being able to find your friends or their tailgate! Use a cluster of helium balloons and fly them way over the top of your tent so your friends can spot you from a distance! I got huge balloons and wrote on them with a marker to define our tailgate and help friends locate us easily. Don't use team colors; use pink or something easy to spot.

10. You don’t have to buy special football items or tableware- you can easily make a football field runner from placemats or some other item. I used a green chenille kitchen rug I got on sale for $4 at Target and lined it with white plastic electrician's tape. I got the numbers at Wal-Mart in the mailbox section but you can get stick-on numbers where you get scrapbook supplies also.

A chenille bath rug is a great, cheap table covering... this one was $4 on sale. Stripe with electrician's tape. Afterwards you can wash it and reuse.

11. Bring items in a large plastic tub. When you are ready to pack up, line the tub with a garbage bag and then put your dirty dishes inside. Makes for super easy clean up when you get home!

I love making a few big sandwiches rather than lots of little ones. This is a New Orleans style Muffuletta with lots of cured meats, cheese, and olive salad... it isn't a Central Grocery Muffuletta but really good and perfect for game day.

12. Make giant sandwiches instead of lots of small sandwiches. Just take a large loaf of bread and make one large sandwich. Slice it up and you are good to go! If you make hot sandwiches, make sure to double the foil on the bottom so you do not burn the bread. Open up the top of the foil for the last few minutes to get the bread toasty. Add a little cheese on top and toast it for some extra yum.

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!

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.

Click to read all about my adventures in Juneau, Alaska...  You'll want to put this trip at the very top of your bucket list.