Tag: Journal

In honor of today being “National Cherry Popsicle Day” and tomorrow being “National Peach Day), this “Tasty Tuesdays” post is going to be another “twofer” — with not one, but TWO featured recipes! The first of these will be “Homemade Cherry Ice Pops With Only 3 Ingredients”, and the second one will be a recipe for peach cobbler. Both of these recipes are definitely going to be TASTY ways to celebrate these two “national days” — whether you celebrate them on the actual day or at some point this month! Without further ado, here are this week’s featured recipes:

Read more: In honor of not one, but TWO “national days” — Another “twofer” of recipes! Continue reading “In honor of not one, but TWO “national days” — Another “twofer” of recipes!”

Had I noticed that August 23rd was “National Cuban Sandwich Day” last year, I probably wouldn’t have given it a second thought. However, that changed when I took a ROAD TRIP down to “Flordida” to attend my daughter’s college graduation! During the time we spent in the Clearwater/Tampa area of the state, we tried to avoid “national chain restaurants” as much as we could, and in doing so, we found a restaurant called “The Cuban Sandwich Restaurant”. Since I’d never had a “Cuban sandwich” before, I decided to order the restaurant’s namesake, and I was VERY pleasantly surprised! While there, I learned quite a bit about this kind of sandwich, and by the time I returned home, I knew I wanted to feature this YUMMY sandwich in a “Tasty Tuesdays” post!

Continue reading “In honor of “National Cuban Sandwich Day”: A “twofer” of recipes!”

Because this is one of those months that has FIVE Tuesdays in it, I’m going to be sharing a FIFTH recipe with you. I figured since I started the month by celebrating “National Grilling Month”, ending it with another grillin’ recipe would be appropriate, AND since I’ve been really into kabobs, I am going to be sharing with you yet another tasty kabobs recipe. So… Without further ado, here it is:

Continue reading: Surprise (or not)! A FIFTH “Tasty Tuesdays” post!!

Hawaiian Teriyaki Chicken Skewers

(from: houseofnasheats.com)

These Hawaiian Teriyaki Chicken Skewers are a delicious, easy, healthy summer dinner that is as flavorful as it is colorful! Made with a simple homemade teriyaki sauce recipe, red, green and yellow peppers, red onions, sweet grilled pineapple, and tender, juicy chicken, everybody will be happy to have these kabobs for dinner!

Ingredients

Teriyaki Sauce

1/2 cup soy sauce

1/2 cup brown sugar

1/2 cup pineapple juice

2 cloves garlic, minced

1/4 teaspoon ginger

1 Tablespoon rice vinegar

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/2 teaspoon sesame oil (optional)

1 Tablespoon sesame seeds (optional)

1 Tablespoon cornstarch

2 Tablespoons water

Skewers

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

1 red bell pepper, cut into 1-inch cubes

1 yellow bell pepper, cut into 1-inch cubes

1 green bell pepper, cut into 1-inch cubes

2 cups fresh pineapple, cut into 1-inch cubes

Metal or wooden skewers (soak wooden skewers in water for 1 hour)

Directions

1. Combine the soy sauce, brown sugar, pineapple juice, garlic, ginger, rice vinegar, salt, pepper and sesame oil and seeds, if using. Whisk well, then transfer 1/2 cup to a large Ziploc bag to use as a marinade.
2. Pour the remaining sauce into a small saucepan and heat over medium-high heat until it begins to boil. combine the cornstarch and water in a small bowl, mixing with a fork to create a slurry, then pour into the boiling sauce, stirring and cooking for about 1 minute until thickened. Set aside to cool until ready to use.
3. Add chicken to the bag containing the reserved marinade and let it sit in the fridge for at least 30 minutes.
4. Preheat grill to medium-high heat. Thread chicken, peppers, onion, and pineapple onto metal or soaked skewers, the grill over direct heat for 8 to 10 minutes, turning partway through to grill evenly on both sides, until chicken is cooked through and reaches 165 degrees F when tested with an instant-read thermometer.
5. Brush with the thickened teriyaki sauce and serve with any remaining sauce for dipping.

So, there you have it: The recipe for Hawaiian Teriyaki Chicken Skewers, which according to another recipe article from houseofnasheats.com, is one part of a traditional “Hawaiian plate lunch, a cheap and filling dish that originated back in the 1880s as a midday meal for workers at Hawaii’s sugar and pineapple plantations.” In addition to the protein (the chicken skewers), a traditional Hawaiian plate is always served with a mayonnaise-based macaroni salad and two scoops of sticky rice. If you’d like the recipe for Hawaiian Macaroni Salad, please let me a comment below, and I’ll share it with you in a follow-up post! Looking forward to hearing from you! Take care.

As the title of this post suggests, I am featuring not one, but TWO recipes in honor of July being “National Peach Month”. I don’t know about you but I’ve got to have something to much on when I’m cooking, so I’m not tempted to “sample” whatever it is that I’m cooking. So… I figured that you can make the first recipe I’m about to share with you to sip on while you make the second recipe. Without further ado, here are this week’s featured recipes:

• Peach Smoothie
• Peach Pie

Continue reading: A “twofer” in honor of “National Peach Month”

Peach Smoothie

(Unknown source)

Ingredients

1 large ripe peach (fresh or frozen)

1 banana

1/2 cup unsweetened almond milk

1/2 cup Greek yogurt

1 Tablespoon honey ((optional)

1/4 teaspoon ground cinnamon

Directions

1. Place the peach, banana, almond milk, Greek yogurt, and honey in a blender.
2. Add a dash of cinnamon for extra flavor.
3. Blend until smooth. Adjust the sweetness as needed by adding more honey or adjusting the amount of fruit used to accommodate your preferences.
4. Serve chilled and enjoy!

Peach Pie

(from: Betty Crocker’s Cookbook)

Fresh Peach Pie

Ingredients:

8-inch

Pastry for 8-inch Two-Crust Pie

4 cups sliced fresh peaches (about 7 medium)

1 teaspoon lemon juice

2/3 cup sugar

3 Tablespoons flour

1/4 teaspoon ground cinnamon

1 Tablespoon margarine or butter

9-inch

Pastry for 9-inch Two-Crust Pie

5 cups sliced fresh peaches (about 9 medium)

1 teaspoon lemon juice

1 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

2 Tablespoons margarine or butter

Directions

1. Heat oven to 425 degrees F.
2. Prepare pastry.
3. Mix peaches and lemon juice.
4. Mix sugar, flour and cinnamon; stir into peaches.
5. Turn into pastry-lined pie plate; dot with margarine or butter.
6. Cover with top crust that has slits cut in it; seal and flute.
7. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
8. Bake until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.
9. Serve with ice cream if desired.

Variations

Brown Sugar Peach Pie: Prepare 9-inch pie as directed except — substitute 3/4 cup packed brown sugar for the granulated sugar.

Canned Peach Pie: Prepare 9-inch pie as directed except — substitute 2 cans (29 ounces each) sliced peaches, drained, for the fresh peaches and decrease sugar to 1/2 cup.

Frozen Peach Pie: Prepare 9-inch pie as directed except — substitute 3 packages (12 ounces each) frozen sliced peaches, partially thawed and drained, for the fresh; decrease sugar to 1/2 cup.

Peach-Apricot Pie. Substitute 1/4 cup apricot jam or preserves and 3/4 cup packed brown sugar for the granulated sugar; stir jam into peaches and lemon juice before mixing in flour and cinnamon.

So, there you have ’em! Not one, but TWO recipes to help you celebrate “National Peach Month”! Given the variations, though, you certainly don’t have to limit yourself to July for enjoying a yummy peach pie! If you’re like me and LOVE anything with PEACHES, I’m sure you’ll be using either the canned or frozen peach pie variations to enjoy peach pie all year long! Here’s to a happy “National Peach Month” celebration and a “peachy-keen” year!

In addition the “National Months” that have been featured earlier this month, July also happens to be “National Ice Cream Month”! (Didn’t I tell you it was going to be a tasty “National Month”?!) So… The recipes (Yep! Another “twofer”!) featured in this week’s “Tasty Tuesdays” post are for ICE CREAM! (I scream! You scream! We all scream for ice cream! Oops! I’m getting carried away!) The first “twofer” recipe is “Homemade Ice Cream”, and without further ado, here it is…

Homemade Ice Cream

(from “The Essential Amish Cookbook” by Lovina Eicher)

Ingredients

7 eggs

3 1/2 cups sugar

1 (5.1-ounce) package vanilla instant pudding

1 teaspoon salt

10 cups milk

4 teaspoons vanilla extract

Directions

Beat eggs, then add remaining ingredients. Mix together. Freeze in your ice cream maker according to the manufacturer’s directions.

“When we make ice cream, we use a hand-cranked ice cream freezer. We use ice and salt to harden it in the ice cream freezer, and in the winter we even use snow!”

Although this is seemingly such a simple recipe for making ice cream, I discovered that my beloved Betty Crocker Cookbook has a much more in-depth recipe for making ice cream as well as LOTS of variations! So, I thought I’d share Betty’s recipe with you as well as Lovina’s recipe. And now, without further ado, here’s the second featured ICE CREAM recipe!

French Vanilla Ice Cream

Ingredients

1 cup milk

1/2 cup sugar

1/4 teaspoon salt

3 egg yolks, beaten

1 Tablespoon vanilla

2 cups chilled whipping cream

For crank-type freezer: Mix milk, sugar, salt and egg yolks in saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge. Cool to room temperature. Stir in vanilla and whipping cream.

Pour into freezer can; put dasher in place. Cover and adjust crank. Place can in freezer tub. Fill freezer tub 1/2 full of ice; add remaining ice alternating with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Drain water from freezer tub. Remove lid; take out dasher. Pack mixture down; replace lid. Repack in ice and rock salt. Let stand to ripen several hours

1 quart ice cream

For refrigerator: Mix milk, sugar, salt and egg yolks in saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge. Cool to room temperature. Stir in vanilla.

Pour into ice cube tray. Freeze until mixture is mushy and partially frozen, 30 to 60 minutes. Beat whipping cream in chilled bowl until soft peaks form. Spoon partially frozen mixture into another chilled bowl; beat until smooth. Fold in whipped cream. Pour into 2 ice cub trays; cover to prevent crystals from forming. Freeze, stirring frequently during first hours, until firm, 3 to 4 hours.

1 quart ice cream

Now that you know how to make ice cream according to Betty Crocker’s recipe, I’m going to share with you her long list of variations. Here goes…

Chocolate Ice Cream: Increase sugar to 1 cup and decrease vanilla to 1 teaspoon. Stir 2 squares (1 ounce each) unsweetened chocolate, melted (Do not use premelted chocolate.), into hot milk mixture in saucepan.

Frozen Custard Ice Cream: Decrease salt to 1/8 teaspoon and cream to 1 cup.

Frozen Strawberry Ice Cream: Decrease vanilla to 1 teaspoon. Stir in 1 package (16 ounces) frozen strawberry halves (thawed) after adding cream. Stir in a few drops of red food color if desired.

Nut Brittle Ice Cream: Stir in 1 cup crushed almond, pecan, or peanut brittle after adding cream.

Peach Ice Cream: Decrease vanilla to 1 teaspoon. Mash 4 or 5 peaches to yield 2 cups. Stir 1/2 cup sugar into peaches. Stir in peaches after adding cream.

Pistachio Ice Cream: Stir in 1/2 cup chopped pistachio nuts or almonds, 1/2 teaspoon almond extract and few drops green food color after adding cream.

Strawberry Ice Cream: Decrease vanilla to 1 teaspoon. Mash 1 pint strawberries with 1/2 cup sugar; stir into milk mixture after adding cream. Stir in few drops red food color if desired.

Vanilla Bean Ice Cream: Omit vanilla. Add one 3-inch piece of vanilla bean to milk mixture before cooking. Before cooling, remove bean and split lengthwise into halves. Scrape the seeds into cooked mixture with tip of small knife; discard bean.

Wintergreen or Peppermint Ice Cream: Decrease vanilla to 1 teaspoon. Stir in 1/2 cup crushed wintergreen or peppermint candy sticks after adding cream. Stir in few drops green or red food color.

So, there you have it: Not one, but TWO tasty recipes in honor of July also being “National Ice Cream Month”! Hope you take some time this month to make — and enjoy — a batch of homemade ice cream this month, but definitely by the end of summer! Please take a moment during your “fun in the sun” this summer to let me know how your batch of homemade ice cream turned out and/or which of Betty’s variations you liked the best. As for me, I’ve got some fresh peaches, so I think I’m going to make myself a batch of peach ice cream. Enjoy and take care!

Last month, I featured Mrs. Beeton’s “Bill of Fare for a Picnic for 40 Persons” in honor of “National Picnic Month”, and a couple of recipes for “National Grilling Month. Since July was both “National Hot Dog Month” AND “National Beans-N-Franks Month”, I thought “Beans-N-Franks” would be an appropriate recipe for this week’s “Tasty Tuesdays” post. So.. without further ado, here’s the first recipe!

Read more: A “twofer” in honor of not one, but TWO “National Months”

Beans ‘n Franks

(from: nationaldaycalendar.com)

Ingredients

1 teaspoon butter

1 small onion, chopped

3 slices bacon

16-ounce can of pork and beans

1/2 cup brown sugar

2 Tablespoons Worcestershire sauce

1/2 cup ketchup

1/2 teaspoon mustard

1 Tablespoon of Louisiana hot sauce (optional)

16-ounce package frankfurters

Directions

1. Cut bacon into squares and fry in a large skillet.
2. Add onion and saute until translucent.
3. Remove from heat. Drain excess fat.
4. Mix beans, ketchup, brown sugar, Worcestershire sauce, mustard and hot sauce in a 2-quart casserole dish.
5. Add bacon and mix well.
6. Slice frankfurters and stir into beans
7. Bake at 300 degrees F for 1 1/2 to 2 hours.

So, there you have it: a recipe for Beans ‘n Franks. As I was typing this recipe, I started wondering about the difference between frankfurters (called for in this recipe) and hot dogs since I’m more familiar with the latter. So, I did a quick online search, and hear’s what my Web browser’s AI had to say in answer to my question of “Is there a difference between frankfurters and hot dogs?”

“Hot Dogs vs Frankfurters

Yes, there is a difference between frankfurters and hot dogs, although the terms are often used interchangeably.

The primary distinction lies in their ingredients and origins. A frankfurter, also known as a frank, is a German-style sausage that originated in the city of Frankfurt and is traditionally made exclusively with pork, often seasoned with specific spices like salt, pepper, ginger, mace, and nutmeg. They are typically smaller, have a smoother texture, and are often served with dipping sauces as an appetizer…

In contrast, a hot do is an American invention inspired by the frankfurter but is not limited to pork. Hot dogs can be made from a variety of meats, including beef, pork, chicken, or turkey, and are often a blend of different meat trimmings. They are generally served in a bread bun with various condiments and are commonly associated with American cuisine, such as at baseball games and barbecues…

The terms are sometimes confused, with “frankfurter” being used in American culture for hot dogs, particularly in punny names like “Franks A Lot”. However, technically, all hot dogs are a type of frankfurter, but not all frankfurters are considered hot dogs. The flavor profile of a frankfurter is often described as more robust and distinct due to its specific German-style spices and pure pork composition.”

Now that we both know the differences between a frankfurter and a hot dog, I think you could probably get away with using hot dogs in this “Beans’n Franks” recipe if you can’t get your hands on any frankfurters. Just remember that if you do make such a switch, then the name of the recipe should probably be called something like “Beanie Weenies”, which are just as easily made from scratch, using Great Northern beans and molasses.

In case you’re interested, the Web site called savoryexperiments.com has a recipe for “Beanie Weenies” (Homemade Franks and Beans) that’s so simple, I just had to share it with you, making this week’s”Tasty Tuesdays” post a “twofer” — two recipes in a single post! Without further ado, here is Savory Experiment’s recipe for “Beanie Weenies (Homemade Franks and Beans)”

“Beanie Weenies” or Homemade Franks and Beans

Franks and beans, beanie weenies, hot dog beans… No matter what you call this dish, it brings back fond memories of childhood for almost all of us.

This recipe is made with real beef hot dogs and less sugar than the canned version. Perfect as a quick and easy lunch or a classic camping food!

Ingredients

4 hot dogs, sliced

30 ounces Great Northern beans, rinsed and drained

1 Tablespoon spicy (or regular yellow) mustard

1/4 cup ketchup

3 Tablespoons molasses

1 teaspoon salt

4 bacon strips, cooked and cut into 1-inch pieces

3 Tablespoons brown sugar

Directions

1. Heat a large skillet or cast iron pan over medium heat.
2. Add the hot dogs, stirring until browned. (They should have enough fat to not stick in cast iron.)
3. Stir in the beans, spicy mustard, ketchup, molasses, salt, bacon and brown sugar. Continue to heat and stir until all of the ingredients have combined and sugar has fully dissolved.
4. Serve hot!

So, there you have it: the second recipe in this “twofer” post. If you try either of these recipes, please leave a comment. I’d love to hear you thoughts on one — or both — of these recipes.

“Tastes from the Irish” continue with (as the title of this post suggests) the first Irish recipe I ever made, and that recipe is for Colcannon, “a classic Irish recipe for potatoes with the addition of milk, butter, and greens like kale, cabbage, leeks, green onion, or chives.”

I first heard about this recipe when a co-teacher of mine (Thanks, Cuca!) made it as part of a St. Patrick’s Day feast that we served to our (primarily Hispanic) students and their families to celebrate this holiday. When I found out exactly what it was, I wasn’t too sure about it since I really don’t like mashed potatoes, but I gave it a try. Much to my surprise, I really liked it, so I’ve been serving Colcannon as part of my St. Patrick’s Day feast ever since!

As with the first of my “Tastes from the Irish” posts, this recipe is from the Web site called theviewfromgreatisland.comm, and here’s some of what the author had to say about this recipe:

“Colcannon Flavor Variations to Try

Though not traditional, I added a bit of horseradish to my Colcannon for an extra flavor boost. I love the flavor of horseradish in my mashed potatoes, it gives a great little subtle kick. But you can definitely leave it out, or adjust the amount to your taste. Here are some more ideas for adding a layer of flavor to your Colcannon.

• mustard, either creamy or grainy
• garliic, fresh or dried
• crummbled bacon (!)
• sour cream
• fresh herbs like thyme, parsley or rosemary

Other Veggies to Use in Colcannon

While kale and cabbage are traditional, there are so many other greens you might use if you want to get creative!

• spinach
• watercress
• chives
• leeks
• chard
• raddicchio
• shaved Brussels sprouts
• other types of cabbage such as red cabbage, Savoy, or Napa

The Best Way to Mash Potatoes

How do you mash your potatoes? I’m partial to an old-fashioned potato-masher. They make quick work of well-boiled potatoes, and allow you a little more control over the final texture. I don’t like my mashed potatoes to be perfectly smooth, in fact, I usually don’t even bother to peel my potatoes (although I did for this recipe.)

If you do like a perfectly smooth texture, you can use electric beaters, just be careful not to over beat them, over beating can cause your mashed potatoes to become ‘gluey’. Not a good thing.

How to Make Colcannon Ahead

Colcannon can be made up to a few days ahead to time. To reheat, cover with foil and heat in a 350F oven, or in the slow cooker. You may need to add additional liquid and butter to loosen them up. You’ll want to stir a few times while reheating so they heat evenly.”

And now… without further ado, here is this week’s featured “Tasty Tuesdays” recipe:

Colcannon (Mashed Potatoes With Kale)

This authentic Irish dish teams up creamy mashed potatoes with vibrant and healthy kale for an unbeatable side dish!

Equipment

Potato masher

Ingredients

3 lbs russet potatoes (the best for mashing), peeled and chopped

5 Tablespoons butter, divided, plus more for serving if desired

8 cups chopped kale, about 1 large bunch (remove the tough stems first)

1 cup half-and-half or buttermilk

1/2 teaspoon salt, or to taste

4 teaspoons horseradish sauce [optional]

Instructions

1. Bring a large pot of water to boil, add the chopped potatoes, and simmer for about 10-15 minutes until the potatoes are very tender. (The tip of a sharp knife should slide in easily.)
2. Drain the potatoes and set them aside.
3. In the same pot, melt 2 Tablespoons of butter, and sautee the chopped kale over low-medium heat for 5-10 minutes until soft.
4. Take off the heat, add the potatoes back to the pot along with the rest of the butter, half-and-half, salt, and horseradish sauce. Mash together with a potato masher until all the ingredients are fully incorporated.
5. Adjust seasonings to taste, and serve with more butter if desired.

So, there you have it: the recipe for Sue Moran’s Authentic Colcannon. I hope you’ll give it a try and then let me know what you thought about it.

Hello! Welcome to the first “Tasty Tuesdays” post of March! In honor of St. Patrick’s Day, this month’s theme will be “Traditional Irish Farmhouse Recipes, and they’ll feature four recipes from “the view from great island” Web site. Hope you enjoy this month’s “tastes from the Irish”.

At the saying goes, “Life is short, so eat dessert first.” In keeping with this sentiment, I’m beginning this month’s worth of “Tasty Tuesdays” posts with… you guessed it… a DESSERT recipe: “Authentic Irish Apple Cake”. According to Sue Moran, the Web site’s author, “This is an authentic old fashioned Irish apple cake, the kind that would be made throughout the apple harvest season all over Ireland, where every farmhouse has its own prized version of the recipe. It’s delicious with or without the traditional custard sauce!”

Here’s what else Sue has to say about this recipe for “Authentic Irish Apple Cake”:

“A CLASSIC APPLE CAKE FILLED WITH JUICY APPLES AND WARM SPICES

This easy apple cake recipe speaks to another era and another continent. But nothing beats a kitchen filled with the warm scent of apples and cinnamon, no matter what your particular spot in the baking universe. The cake is mildly spiced, with an inner core of thinly sliced tart apples, topped with a crumbly oat streusel. Tradition dictates serving it with some thick cream, or a luscious custard sauce. Choose to respect or flaunt tradition: you’re in charge.

BEST APPLES FOR AN APPLE CAKE

I used Granny Smith apples for this apple cake — they’re nice and tart and don’t get mushy in the oven.

Another good choice would be Honeycrisp apples. You can aloways experiment with other types, if you want, yoou can’t go too wrong here. (pickyourown.org has a pretty comprehensive guide to apple varieties.) You’ll need about 3 good sized apples for this recipe, that’s the bottom line. Peel them, and slice them thinly. If you’re making them more than a few minutes ahead, be sure to toss them with a little lemon juuice to prevent browning.

THE CRUMBLE TOPPING MAKES THIS CAKE ESPECIALLY APPROPRIATE FOR BREAKFAST< BRUNCH< OR AFTERNOON TEA

This is a not-too-sweet kind of cake in the European tradition. It’s pretty perfect with a cup of coffee or tea in the morning or mid afternoon, though still definitely special enough to serve as dessert, especially with the custard. The custard sauce keeps well in the fridge, and can be served either warm or cold. The cake, however, is especially fabulous and fragrant warm from the oven.”

And now… without further ado, here is this week’s featured “Tasty Tuesdays” recipe:

Irish Apple Cake

An authentic Irish Farmhouse Apple Cake — delicious with or without the traditional custard sauce!

Equipment

• 9-inch springform pan

Ingredients

• 1/2 cup unsalted butter at room temperature

• 1/2 cup granulated sugar

• 2 large eggs

• 3 Tablespoons whole milk or cream

• 1 1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1/8 teaspoon salt

• about 3 Granny Smith apples, peeled and thinly sliced. Mine weighed a little over a pound after slicing.
• confectioner’s (powdered) sugar for dusting

STREUSEL TOPPING

3/4 cup all-purpose flour

1/4 cup old fashioned rolled oats

6 Tablespoons unsalted cold butter, cut in small pieces

1/2 cup granulated sugar

CUSTARD SAUCE

6 large egg yolks

6 Tablespoons granulated sugar

1 1/2 cups whole milk — you can also use half and half or cream

1 1/2 teaspoon vanilla

INSTRUCTIONS

1. Preheat the oven to 350F and grease a 9-inch springform pan.
2. Make the custard sauce ahead of time. Bring the milk to a simmer over medium heal. Meanwhile, whisk the yolks and sugar until well combined. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Drizzle a little more, then transfer that back into the pan of hot milk and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Do this slowly, over medium heat, and I like to use a silicone spoon or spatula to scrape the bottom and sides of the pan as it heats. The mixture will become velvety and thickened, but it will not be as thick as pudding. It will continue to thicken as it cools, so don’t overcook or it can curdle. Stir in the vanilla.
3. Pour the custard through a sieve (to catch any stray lumps) into a heat proof jar or bowl and place a piece of plastic wrap onto the surface so it won’t form a skin as it cools. Put in the refrigerator until completely chilled.
4. To make the streusel topping,, blend the bits of butter into the flour, sugar, and oats until the butter is incorporated and the mixture has a coarse crumbly texture. Put in the refrigerator.
5. Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
6. Whisk together the flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
7. Spoon the batter into your prepared pan, and smooth out evenly. Top with the sliced apples, and then the streusel. Note: no need to arrange the apples perfectly, but try to get them in an even layer.
8. Bake for about 50 minutes to an hour, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.
9. Let cool a bit in the pan before removing. Dust with confectioner’s (powdered) sugar before serving.

So, there you have it: the recipe for Sue Moran’s Authentic Irish Apple Cake.

Even though autumn yielded to winter (and spring is just around the corner), I’m going to be making this Irish Cake this weekend since I’ve got a bag of apples that have been staring at me from the counter, just begging to be used. So, I’m (finally) answering their call. I’m hoping that regular 9-inch baking pans can be used instead of the springform pan since I don’t have one of those fancy pans! Only time will tell…

I hope you’ll heed the adage about life being short and give this recipe a try. (Personally, I like to think that life is LONG, but I’ll take whatever “reason” I can get to enjoy dessert first.) If you do — or you have a favorite recipe for apple cake that you’d like to share — please leave a comment below. Looking forward to hearing your thoughts about March’s first “Tasty Tuesdays” featured recipe: Authentic Irish Apple Cake.