Fresh Apple Yogurt Cake

Does it matter what kind of apples you use in a recipe? I think so, yes, since apples have different textures, skin and taste.

My first visit to a u-pick apple farm this year yielded two types of apples ready for harvesting – one sweet and one tart. Sweet and tart apples are a perfect combination for this easy Fresh Apple-Yogurt Cake.

Where did I find this recipe? Oh, no, I can’t remember! I always include links when I use other people’s recipes, but this time I’m at a loss. Didn’t note the source on my printed copy and can’t find it among my Pinterest goodies. With that confession, I hereby give credit to all recipe creators who ever used fresh apples in a recipe even remotely similar to this one.


FRESH APPLE YOGURT CAKE

Ingredients…

1/2-cup (1 stick) butter, softened
1 scant cup granulated white sugar
5.3-oz. to 6-oz. container of yogurt
1 egg
2 tsp vanilla extract
3 T. skim milk

2-1/2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2-tsp. salt

1 pound (about 4 small) apples, peeled, cored and chopped
(optional) confectionery sugar

Directions…

1. Preheat oven to 350-degrees Fahrenheit. If using a glass baking dish, set the temperature to 325 and adjust the baking time.
2. Cream butter and sugar
3. Beat in yogurt, egg, vanilla and milk until fluffy.
4. Combine dry ingredients, then stir into creamed mixture.
5. Mix in apples.
6. Spoon into lightly greased 9x13-inch baking dish and spread. The batter will be fairly thick.
7. Bake 50-60 minutes or until insert toothpick near center and it comes out clean.
8. (Optional) Sprinkle with confectionery sugar.

*Use a bit less sugar if the apples are very sweet
*Personally I like a combination of sweet apples and tart apples in a cake recipe such as this one.
*The original recipe I found called for plain vanilla yogurt. I’m a big fan of Greek yogurt and happened to have a container of it with “pineapple on the bottom”. This gave the cake an appealing, underlying hint of pineapple.
*I like to mix all-purpose and whole wheat flour. In this case, I added 2 cups of all-purpose flour and 1/2-cup of whole wheat.

Vegetable Pie Made with Colorful Homegrown Tomatoes

A lip-smacking veggie pie that even your meateaters will be crazy about!

Now that my tomatoes are starting to ripen and it’s become a race to use them before they over-do, Veggie Pie keeps popping into my mind! And BASIL. The original recipe calls for 1 tsp. (dried) basil. Since I have a gardenful (exaggerate!) of basil, I could use that (3 x dried amount). OMG, dried is nothing like fresh.

So, let’s get to it and start using up tomatoes and basil. If you have broccoli or onion in your garden, grab some of those, too.

The best part in making this pie is that the filling ingredients don’t need any mixing. Just layer them in the order they are listed.


VEGGIE PIE MADE WITH COLORFUL HOMEGROWN TOMATOES
(Vegetable Pie from Whole Foods for the Whole Family with my slight changes)

Ingredients...

Crust:
1/2 c. butter (cold!)
1-1/4 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. plain yogurt (I used Oikos Greek Yogurt - my favorite)

Filling:
2 c. finely chopped broccoli (I’ve made it with fresh, but usually thaw a 10 oz. box of frozen chopped broccoli and use that)
1/3 c. diced onion (from my freezer)
1 c. grated cheese (my choice this time was 1/2 c. each shredded cheddar and mozzarella)
2 medium tomatoes, sliced (enough to cover the top)
1/3 c. mayonnaise (I used Light)
1 tsp. basil (I tore up 5-6 medium to large basil leaves)

Directions...

1. Cut butter into flour, baking powder and salt. (I mixed it in a food processor.)

2. Add yogurt and mix.

3. Grease or butter a 9- or 10-inch pie pan. (I greased a 9.5-inch deep-dish, glass pie pan).

4. Pat dough into pie pan.

5. Layer filling over crust in order given.

6. Bake at 450-degrees Fahrenheit for 10 minutes, then at 350-degrees F for 30 minutes. (Because I used a glass pan, I baked it at 425 for 15 minutes, then lowered the temperature to 325 and baked it 35-40 minutes more.)

I first tested this recipe from La Lache League’s Whole Foods for the Whole Family in April 1990 and have made it numerous times since ‘cause I can’t stop lovin’ it!


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Also from Whole Foods for the Whole Family, another finger-licking good recipe I’ve made throughout the years ~ Fantastic Carob Fudge.

SALMON WITH CURRIED LEMON SAUCE

I remember the taste of this lemony sauce and the tender, flaky texture of the salmon. Trouble is, I made it several weeks ago and discovered today that I didn’t write down the ingredients, so this is going to be somewhat of a guessing game when it comes to amounts.

It’s not as bad as it sounds because I took a photo of the ingredients, and I believe that amounts vary depending on the taste of the person preparing the food.

In this case I was cooking for one - Me! If you want to prepare for two or more, change the ingredients accordingly; just don’t double or triple everything. Start with “less”, taste as you go, then add “more” if you feel the need.

SALMON WITH CURRIED LEMON SAUCE

Ingredients...
6 ounce salmon fillet, boneless and skinless
1 tablespoon all-purpose flour
1 teaspoon EVOO (aka extra virgin olive oil)
1 teaspoon butter
2 tablespoons Oikos Organic Greek Yogurt (my preferred brand)
1/2 teaspoon lemon juice (bottled or fresh)
1/2 teaspoon curry powder
1/4 teaspoon sesame oil
Kosher salt (opt)
Freshly ground black pepper (opt)



Directions...
1. In a small pan with high sides to confine any oil splatter, heat EVOO and butter
over medium heat. Meantime, rinse the fillet, pat it dry and coat it with the flour, gently shaking off any excess.
2. Sear (flash-fry, seal, brown) fillet, 3-5 minutes on each side depending on how well done you want your fish. I prefer the lesser amount because I know it will continue to cook after it’s removed from the pan.
3. Mix yogurt, lemon juice, curry, sesame oil, salt & pepper.


4. Remove fish from pan and add yogurt mixture to the pan. Turn heat down to low. Stir for about 30 seconds then pour over fish.




I microwaved a yam and some frozen french green beans. Topped the yam with some EVOO and salt and pepper and ate the beans plain.




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