August

August

April 2, 2012

Apple Pie Cake to Warm Your Heart

What was it like living in New England?


April 1st, 2011...The Maine House Neighbor


April 1, 2011...Our Woodlands at The Maine House

Living in Maine was absolutely a wonderful experience. As I have stated many times, we had beauty surrounding us at all times. This was one year ago, as a big Nor'Easter came through New England and blanketed our little village with about 8-12 additional inches of snow. I don't believe we saw green grass until June.


April 1, 2011...Our little Pear tree at The Maine House


April 1, 2011...Our deck at The Maine House

So as you can see, the winter season greets you in November and does not say good-by until May. It's like having a "l-o-n-g winter's nap!"  Although the snowfall is absolutely beautiful, we found ourselves yearning for warmer days, sunshine and lush greenery. We learned however, that spring would arrive eventually, sometimes all too brief, but the breathtaking beauty of those few weeks, proved to be worth the wait.
 
 
Our Little Bed and Breakfast Garden at The Maine House

No matter how long the winter,
spring is sure to follow. ~Proverb



This is THE BEST homemade little dessert I often make no matter what the season....Men love this!

Apple Pie Cake
1/2 cup margarine
 3/4 cup sugar
 1 egg, slightly beaten
 1 cup flour
1 teaspoon baking powder
 1 teaspoon ground cinnamon
 1/2 teaspoon salt
 1/2 teaspoon ground nutmeg
 1/2 teaspoon ground cloves
 1/8 teaspoon vanilla
2 cups apples, peeled and chopped
 1/2 cup pecans, chopped


Thoroughly grease a 9-inch pie pan. Melt margarine, remove from heat, and blend with sugar and egg. Mix in flour, baking powder, cinnamon, salt, nutmeg, cloves, vanilla, apples, and pecans. Spread into the greased pie pan. Bake in a preheated 350° oven for 40 to 45 minutes. Serve warm with Homemade Vanilla Custard Sauce.




Vanilla Custard Sauce
2 cups half-and-half
4 large egg yolks
 4 ounces sugar
1 tablespoon cornstarch
1 tablespoon vanilla


In a heavy-bottomed saucepan, scald half-and-half. Meanwhile, in a medium bowl, whisk the sugar and egg yolks until they are pale yellow and have thickened to the ribbon stage. Add cornstarch, whisking until smooth, and then the vanilla.  Very gradually add the half-and-half to the egg mixture and return to low heat, whisking until mixture coats the back of a spoon. Remove from heat and strain into a heatproof bowl or container. Place in an ice bath until cold. Refrigerate, covered, up to two days.












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