Apple Cinnamon Bundt Cake

Apple Cinnamon Bundt Cake

Ingredients:

2 eggs

1/2 cup olive oil

1/2 cup unsweetened apple sauce

3/4 cup sugar

1/2 cup brown sugar (we used 1/2 cup coconut sugar)

1/2 teaspoon nutmeg

2 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

4 cups diced apples (we used Fuji apples - we needed about 8 Fuji apples)

Instructions:

1.  Preheat oven to 350 degrees

2.  Grease and lightly flour a bundt pan

3.  In a large bowl, beat oil and eggs on medium until foamy

4.  Add in the applesauce, sugars, nutmeg, flour, cinnamon, baking soda, salt, and vanilla.

5.  Mix well.

6.  Stir in the diced apples

7.  Pour into prepared Bundt pan

8.  Bake 30-40 minutes or until golden brown and toothpick comes out clean.

9.  Let cool for 10-15 minutes

10.  Flip over onto a platter

Mark's Story:

Abby's birthday occurred during the Covid-19 pandemic stay-home-stay-safe rules.  For her birthday, she wanted me to make her this cake.  I had never made a bundt cake before.  Abby has made a bundt cake over and the bundt cake pan is actually hers.  So, for her birthday, I made this.  It was good.

Mark's Notes:

We used Fuji apples as we like Fuji apples.  You can use whatever types of apples you want.

Then when I flipped over, the flip side was very floured.  When I greased the Bundt cake pan, the instructions are too lightly flour.  I actually don't know how much "light flour" is but I probably used too much given that the outside was covered in baked flour.  It was still good.  Next time I try this recipe or a Bundt cake pan recipe, I will use a lot less flour.

Stuffed Peppers

Stuffed Peppers

This recipe below will make 4 Stuffed Peppers.  I doubled everything to make 8 Stuffed Peppers.  See my notes below.

Ingredients:

4 large bell peppers (any color)
1 pound lean ground beef (or turkey meat)
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic - finely chopped
1 15 ounce can tomato sauce
3/4 cup shredded mozarella cheese (optional)

Instructions:
1.  Pre-heat oven to 350 degrees.
2.  Wash peppers, cut off tops, clean out insides of all seeds and membranes.
3.  In a Dutch oven or large saucepan, fill with enough water to cover peppers, bring to a boil, add peppers, and cook for 2 minutes.
4.  In a large skillet, cook meat - drain any grease.
5.  Add onions to the meat.
6.  Stir in rice, salt, and garlic to the meat.
7.  Add 1 cup of tomato sauce, cook on medium heat until boiling.  Remove from heat.
8.  Stand peppers up in a large casserole dish.
9.  Stuff peppers with the meat/sauce mixture.
10.  Pour remaining sauce over peppers.
11.  Cover tightly with foil and bake 10 minutes at 350 degrees.
12.  Remove foil and bake another 15 minutes.
13.  Sprinkle mozzarella cheese over the peppers (optional).
14.  Enjoy.

Psalm 107:1 (NASB)
"O give thanks to the Lord, for He is good, for His loving-kindness is everlasting."

Mark's Story - 
There are lots of recipes for Stuffed Peppers.  I was looking through Betty Crocker's Lost Recipe cookbook, and came across this particular recipe.  It looked really good, and so I decided to make it.  Everyone loved it.

What I did different - I doubled everything to make 8 Stuffed Peppers.  Just in case anyone wanted a second one.  They were quite filling so 1 was sufficient.  We had leftovers for lunch the next day.

In doubling the recipe, I only had one15 ounce can though and not two cans.  I poured the entire can into the meat mixture in step 7 and skipped step 10.  I also used meatloaf sauce as we didn't have tomato sauce.  It turned out extremely well.  We did not add the cheese.  The original recipe did not include the "optional" option.  I think it is quite optional.

In making this recipe and doubling it, I was boiling the peppers, cooking the meat, and cooking the rice, all at the same time - and I didn't burn anything or set off the smoke alarm.  

The large saucepan was barely large enough to accomodate the doubling of the recipe, but it worked out.  Didn't make too much of a mess.