Cook of the Week: Eric Watkins recipes

Apple Bundt Cake

CAKE

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

Adam Robison | Buy at photos.djournal.com Apple Bundt Cake.

Adam Robison | Buy at photos.djournal.com
Apple Bundt Cake.

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 cup sugar

1 cup packed light brown sugar

1 cup vegetable or canola oil

1/2 cup applesauce

2 large eggs, room temp, beaten

2 teaspoons vanilla

2 cups peeled, chopped Granny Smith apples

CARAMEL ICING

1/2 cup packed light brown sugar

1/2 stick unsalted butter

3 tablespoons milk

1 teaspoon vanilla

1 cup confectioners’ sugar

Chopped pecans or pecan halves (optional)

For the cake, preheat oven to 350 degrees. Grease a 10-cup Bundt pan and set aside.

In a large mixing bowl, whisk together flour, baking powder and soda, cinnamon, cloves and salt.

In a large mixing bowl, place sugars, oil, applesauce, eggs and vanilla. Beat with mixer on medium speed for 2 minutes. Add dry ingredients and beat on low speed until combined. Batter will be thick. Fold in apples.

Pour batter into prepared pan and bake for 1 hour or until a cake tester inserted near the center comes out clean. Let cake cool for a few minutes, then remove from pan. Let cake cool completely.

For the icing, combine sugar, butter and milk in a saucepan. Whisking constantly, bring to a boil. Remove from heat and stir in vanilla. Let icing cool for 10 minutes. Add confectioners’ sugar, whisking until you reach drizzling consistency. If icing is too thick, add more milk. Drizzle over the cake. If desired, sprinkle chopped pecans over icing or arrange pecan halves over icing before it sets.

Granny’s Chicken Pie

6 pounds skinless, boneless chicken breasts, cooked and diced or shredded

1 (26-ounce) can cream of chicken soup

1 (10-ounce) can cream of chicken soup

1 (26-ounce) can cream of mushroom soup

5 (15-ounce) cans mixed vegetables, drained

Adam Robison | Buy at photos.djournal.com Granny's Chicken Pie.

Adam Robison | Buy at photos.djournal.com
Granny’s Chicken Pie.

Salt and pepper

1 to 2 rolls pie crust dough

2 to 3 tablespoons butter, melted

In a large mixing bowl, combine cooked chicken, canned soups and drained mixed vegetables. Add salt and pepper to taste. Pour mixture into a large, deep baking dish.

Unroll pie crusts on a cutting board and cut into uniform strips. Criss-cross strips of dough over mixture. Brush strips of dough with melted butter. Bake at 375 degrees for 45 minutes or until mixture is bubbly and crust is golden brown.

Never-Fail Fudge

3 cups sugar

1 (5-ounce) can evaporated milk

2 sticks butter or margarine

1 (12-ounce) package chocolate chips

1 (13-ounce) jar marshmallow cream

1/2 teaspoon vanilla

1/2 cup chopped pecans (optional)

Combine sugar, milk and butter in a large, heavy saucepan. Stirring constantly, heat to boiling. Reduce heat to medium and continue stirring for about 8 minutes. If using a candy thermometer, it should read 238 degrees. Remove from heat and add chocolate chips, marshmallow cream, vanilla and nuts, if using. Pour fudge into a greased 9×13-inch pan. Refrigerate until cool, then cut into squares. Store in a tightly closed container.

Note: You may substitute white chocolate chips or butterscotch chips for the chocolate chips.

Marinade for Beef, Chicken or Pork

1/2 cup water

1/4 cup lemon juice

1/8 cup soy sauce

1/2 teaspoon garlic salt

1/4 teaspoon ginger

Combine all ingredients and pour over meat. Let marinate for several hours. This recipe easily doubles, triples, etc., depending on how much meat you’re grilling.

Mrs. Ruth’s Spice Muffins

2 sticks butter or margarine

2 cups sugar

2 eggs

2 cups unsweetened applesauce

1 tablespoon cinnamon

2 teaspoons allspice

1 teaspoon cloves

4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

Cream butter and sugar. Add eggs, applesauce, cinnamon, allspice and cloves.

Sift together flour, baking soda and salt. Add dry mixture to wet mixture and mix well. Spoon batter into greased mini muffin tins and bake at 350 degrees for 12 to 14 minutes. Makes 8 to 10 dozen mini muffins.

Note: Batter will keep in the refrigerator for several days.

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