Quick Apple and Sweet Potato Soup

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 stalks celery, chopped
1/2 cup chopped Vidalia onion
8 sprigs fresh thyme
Kosher salt and freshly ground black pepper
3 cloves garlic, smashed
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground cumin
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
4 Granny Smith apples, cored, peeled and cut into 1-inch chunks
4 cups vegetable stock
1 1/2 cups apple cider

Directions

In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.

In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Source

Indian Corn

If I Only Had a Brain

Jewish Apple Cake

Ingredients

6 cups peeled and thinly sliced Granny Smith apples (about 3 large)
1 1/2 cups, plus 5 tablespoons, granulated sugar, divided
4 teaspoons cinnamon
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
1/2 cup light brown sugar
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350F. Grease, sugar and flour a 10-inch Bundt or tube pan.

2. Combine apple slices with 5 tablespoons granulated sugar and cinnamon; set aside.

3. Combine flour, baking powder and salt in a bowl and set aside.

4. Beat eggs with remaining granulated sugar and brown sugar. Add vegetable oil, orange juice and vanilla; beat well. Gradually blend in flour mixture and mix until well blended (about one minute).

5. Pour one third of the batter into the pan. Top with half the apple slices, draining off any liquid. Pour in half the remaining batter and top with remaining apple slices. Top with remaining batter, making sure the apples are covered.

6. Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean. Let cool 10 minutes in pan. Turn out onto a wire rack and let cool completely.

Source

I made this for my father's birthday, his mother makes great apple cake so he found this recipe and I made it for him.

Peanut Butter Caramel Apples

Ingredients

6 large Granny Smith apples
2 cups roasted, salted peanuts, chopped
50 individually wrapped caramels (about 1 bag)
1/2 cup creamy peanut butter
1/4 cup sweetened condensed milk

Directions

1. Wash the apples well and allow them to dry completely. Be sure to remove any stickers on the apples. Gently twist the stems until they break off. Firmly insert an apple stick into the center of the bottom of each apple, until the stick is at least three-fourths of the way into the apple.

2. Line a small cookie sheet or platter with waxed paper. Place the chopped peanuts in a large bowl and set aside. Unwrap the caramels and place them in a small saucepan. Add the peanut butter, sweetened condensed milk, and 3 tablespoons of water, and heat over low heat until the mixture is combined and just starting to bubble, stirring constantly.

3. Remove the caramel mixture from the heat and use a spoon or small spatula to coat each apple with the mixture. Roll each apple in the bowl of chopped peanuts, pressing the nuts into the peanut butter-caramel coating. Be careful-the caramel will be hot! Set the finished apples on a preapred cookie sheet, and refrigerate them for at least 2 hours to let the caramel set before eating.

Source: The Peanut Butter & Co. Cookbook