Rain and recipes from Barbie Butz • Atascadero news


Barbie Butz is a freelance columnist for The Atascadero News and Paso Robles Press; you can email him at [email protected]

As I write this today, we are finally experiencing rain, and I am grateful because my plants needed “water from the sky”. Of course, I sprinkle them with my hose, but there is something so refreshing when it comes from the sky.

The rain is keeping me inside today, and it makes me want to sit by the fire and read, bake something, or make a pot of soup. I choose the latter and flipping through my cookbooks and old fall magazines for a new soup recipe, I find other recipes to share with you that I think you will like.

So today I devote my column to “the rain and the recipes”. Enjoy.

Slow cooker apple pudding cake
2 cups all-purpose flour
2/3 cup plus ¼ cup sugar, divided
3 teaspoons of baking powder
1 teaspoon of salt
½ cup cold butter
1 cup of 2% milk
2 medium tart apples, peeled and chopped
1½ cup orange juice
½ cup of honey
2 tablespoons of melted butter
1 teaspoon ground cinnamon
1 1/3 cup sour cream
¼ cup icing sugar

Go through this together, Atascadero

In a small bowl, combine the flour, 2/3 cup sugar, baking powder and salt. Stir in the butter until the mixture resembles coarse crumbs. Stir in milk until moistened. Spread in bottom of greased 4 or 5 quart slow cooker; sprinkle apples over dough. In another bowl, combine orange juice, honey, melted butter, cinnamon and the remaining ¼ cup of sugar; pour over the apples. Cover and cook over high heat until apples are tender, 2-3 hours. In a small bowl, combine sour cream and icing sugar. Serve with a warm pudding cake.

Apple Pear Cake
2 cups of peeled and grated tart apples
2 cups grated peeled pears
2 cups of sugar
1¼ cup canola oil
1 cup of raisins
1 cup chopped pecans
2 large eggs, room temperature, lightly beaten
1 teaspoon of vanilla extract
3 cups all-purpose flour
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon of salt

Cheese Icing Cream
3 ounces of cream cheese, softened
3 cups of icing sugar
¼ cup butter, softened
2 tablespoons of whole milk
½ teaspoon of vanilla extract

Directions for use for cake and frosting:
In a large bowl, combine the first eight ingredients. Mix the dry ingredients; stir into fruit mixture. Pour into a greased 13 × 9-inch pan. Bake at 325 degrees until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack.

For the frosting, in a large bowl, beat cream cheese, icing sugar and butter until smooth. Beat milk and vanilla; frost the cake. Keep refrigerated.

Note: This cake would make a wonderful addition to your holiday dessert menu. Decorate the cake with toasted pecans or create a holiday motif on each serving using additional frosting colored with food coloring or use red and green gum balls! Have fun with it.


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