Cumin & Cayenne Spiced Pecans
| 1 egg white |
1 lb. whole pecans |
| 1/3 C. sugar |
2 tsp cumin |
| 2 tsp coarse salt |
1 1/2 tsp cayenne pepper |
- Preheat oven to 250*. In medium bowl, whisk the egg white wtih 1 Tbs. water until foamy. Add the pecans, tossing to coat. Transfer the nuts to a strainer, shake & let drain at least 2 minutes.
- Wipe out bowl & add sugar, cumin, salt & cayenne. Add nuts; toss to coat.
- On baking sheet with sides, spread nuts out in single layer; bake 40 minutes. Turn over. Reduce temp to 200*, baking for 30 minutes longer.
- Using spatula, loosen the nuts from pan, letting them cool to room temperature on the pan.
Nedd's Apple Cake
Our Guests love this 'old country' favorite!
| 5 cups peeled & sliced Granny Smith apples (about 1 3/4 lbs)
|
| 2 c sugar |
2 tsp cinnamon |
| 1 c corn oil |
4 lg. eggs |
| 3 c four |
1 Tbs. baking powder |
| 1/2 tsp salt |
1/2 c orange juice |
| 2 tsp vanilla |
|
| Frosting (Optional) |
| 1 1/2 c powdered sugar |
2 Tbs butter softened |
| 1 1/2 tsp vanilla or almond extract |
2 tsp warm water |
| Mix up for a simple icing. |
- In a bowl, combine the apples, 1/4 c sugar & cinnamon.
- In lg. bowl combine oil and remaining 1 3/4 c sugar and beat for 2 minutes.
- Add eggs,1 at a time, beating well after each addition.
- Into a bowl, sift flour, baking powder & salt.
- Add flour mixture to oil mixture in batches alternatively with oj & beat in vanilla.
- Pour one third of batter into buttered & floured 9x13" pan, arrange half the apple mixture over it, and pour half the remaining batter over apple mixture.
- Arrange remaining apples over batter & top with remaining batter.
- Bake at 350º for 50-60 minutes.
- Let cake cool & frost if you like with powdered sugar frosting.
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