Paleo General Tso’s Chicken
My sauce never seemed to thicken so I slowly added some arrowroot powder as a thickener. You could also try coconut flour or regular flour. I doubled my recipe and we had three people eat it for dinner with enough leftovers for two the following day. Enjoy!
- 1 lb of chicken tenderloins, cubed
- 1/2 cup of diced onion
- 2 Tablespoons of olive oil
- 2 teaspoons of crushed red pepper flakes
- 4 cloves of garlic
- 1/4 cup of Orange juice
- 3 Tablespoons of coconut aminos (soy sauce if not strict paleo)
- 3 cups of broccoli florets
- 2 green onions/scallions sliced
- Cauliflower rice/regular rice, already prepared
- Preheat pan to medium.
- Add oil, red pepper flakes, and 4 cloves of crushed garlic. Swirl to combine.
- Add cubed chicken and onion and cook through about 7-8 minutes. Do NOT let heat get above a medium setting or garlic and pepper flakes will scorch.
- Remove from pan.
- Add broccoli and 1/4 cup of water. Place lid on and let it cook until crisp tender.
- While broccoli is cooking, add rice/cauliflower rice to bowls.
- Remove broccoli from heat and divide among bowls.
- Return chicken to pan. Add orange juice, coconut aminos, and half of the green onions. Cook down until sauce begins to thicken.
- Remove from heat and serve over broccoli. Top with remaining green onions.
My sauce never seemed to thicken so I slowly added some arrowroot powder as a thickener. You could also try coconut flour or regular flour. I doubled my recipe and we had three people eat it for dinner with enough leftovers for two the following day. Enjoy!
Breakfast Casserole
Ingredients
1 pound of bacon, diced, or sausage (or 2 lbs if you're in my family)
1 medium white onion, diced
6 eggs, beaten
4 cups of frozen hash browns, thawed
3 1/4 cups cheddar cheese.
1 1/2 cups small curd cottage cheese
Directions
Brown the sausage or bacon with the onion until the sausage is browned (or bacon is crisp) and the onions are transparent. In a bowl, combine the remaining ingredients. Stir in the meat and onion mixture. Pour the whole mess into a greased 9"x13" baking dish. Bake, uncovered, at 350 degrees for 35-40 minutes. Let it cool for a few minutes before serving. So easy to make and so yummy to eat!
Ingredients
1 pound of bacon, diced, or sausage (or 2 lbs if you're in my family)
1 medium white onion, diced
6 eggs, beaten
4 cups of frozen hash browns, thawed
3 1/4 cups cheddar cheese.
1 1/2 cups small curd cottage cheese
Directions
Brown the sausage or bacon with the onion until the sausage is browned (or bacon is crisp) and the onions are transparent. In a bowl, combine the remaining ingredients. Stir in the meat and onion mixture. Pour the whole mess into a greased 9"x13" baking dish. Bake, uncovered, at 350 degrees for 35-40 minutes. Let it cool for a few minutes before serving. So easy to make and so yummy to eat!
Perfect Chocolate Chunk Cookies
The original recipe can be found here. Here's my slightly altered version.
Ingredients
(I ended up using a regular size bag of semi sweet chunks and a regular size bag of milk chocolate chips. One is 9.5 oz and the other is 12 oz I think.)
The original recipe can be found here. Here's my slightly altered version.
Ingredients
- 1 cup butter, cold cut into cubes
- 1 cup light brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 3 cups flour
- 10 oz milk chocolate chunks
- 10 oz semi sweet chocolate chunks
(I ended up using a regular size bag of semi sweet chunks and a regular size bag of milk chocolate chips. One is 9.5 oz and the other is 12 oz I think.)
- Preheat oven to 350°
- Line a baking sheet with parchment paper.
- In bowl of stand mixer, beat butter until smooth and then add brown sugar. Beat them together for 2 minutes on medium speed, scraping the sides down as needed.
- Next add the eggs and vanilla, mixing until smooth.
- Beat in the baking powder, baking soda and salt.
- Turn mixer to low and add in the flour until incorporated.
- Stir in both chocolates.
- Form about 1/8 cup of cookie dough into a balls and place on baking sheet about 1 1/2 inches apart.
- Place remaining dough in the refrigerator until ready to bake.
- Bake for 9-10 minutes until edges are golden. Tops of cookies might seem undercooked.
- Remove from oven and allow the cookies to cool on cookie sheet for 5 minutes, then transfer to a wire rack to continue cooling.
- Repeat with remaining dough.
Queso Fresco
Ingredients
Half gallon whole milk
1 Tablespoon salt
3 Tablespoons white vinegar
Directions
Pour milk into a large pot and add the salt. Heat the milk until it reaches 190 degrees F.
Add the vinegar. The curds and whey will begin to separate immediately. (This did not work for me. I had to add a couple tablespoons more of vinegar and stir and stir and stir.) Stir thoroughly.
Line a colander with cheesecloth and pour out the separated milk. Let cool and drain for about 15 minutes.
Squeeze out as much liquid as possible by wrapping the cheese curds into a tight ball. Twist the cheesecloth on itself to keep squeezing. Tie off the cheesecloth and let the ball of cheese chill in the refrigerator for a couple of hours to set. Enjoy!
Ingredients
Half gallon whole milk
1 Tablespoon salt
3 Tablespoons white vinegar
Directions
Pour milk into a large pot and add the salt. Heat the milk until it reaches 190 degrees F.
Add the vinegar. The curds and whey will begin to separate immediately. (This did not work for me. I had to add a couple tablespoons more of vinegar and stir and stir and stir.) Stir thoroughly.
Line a colander with cheesecloth and pour out the separated milk. Let cool and drain for about 15 minutes.
Squeeze out as much liquid as possible by wrapping the cheese curds into a tight ball. Twist the cheesecloth on itself to keep squeezing. Tie off the cheesecloth and let the ball of cheese chill in the refrigerator for a couple of hours to set. Enjoy!
Sour Cream Old-Fashioned Doughnuts with Vanilla Glaze
Ingredients for Doughnuts
2 1/4 cups cake flour
1 1/2 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 cup sugar
2 Tablespoons shortening
2/3 cups sour cream
Canola Oil for frying
Vanilla Glaze
3 1/2 cups confectioner's sugar
1 1/2 teaspoon light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup plus 1 tablespoon hot water (plus more if needed)
Directions
Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside.
In a stand mixer fitted with a paddle, mix the sugar and shortening for 1 minute on low speed (until sandy). Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light and thick.
Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky!
Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap for 45 minutes (or up to 24 hours).
Using a candy thermometer to measure the temperature, heat oil (at least 2 inches deep) in a deep fryer, large pot, or high-sided frying pan to 325 degrees. (I didn't have a candy thermometer, but my deep fryer worked fine whatever temperature it ended up as)
Roll out chilled dough on a generously floured counter or cutting board to 1/2 in thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking (the rolling pin didn't work for me, but the dough was soft enough to press with my fingers). Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently re-roll the dough to make extra holes, and cut again.
Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds until golden brown. Transfer to a rack set over paper towels
Place the ingredients for the glaze into a large bowl or a stand mixer with the paddle attachment. Using a whisk, or with the machine on low, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the powl with a rubber spatula if necessary. If the glaze is too thick, add more water, a teaspoon at a time.
To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 seconds before serving.
Equipment: Doughnut cutter (or 2¾-inch and 1¼ inch round cutters)
Check it out here!
Ingredients for Doughnuts
2 1/4 cups cake flour
1 1/2 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 cup sugar
2 Tablespoons shortening
2/3 cups sour cream
Canola Oil for frying
Vanilla Glaze
3 1/2 cups confectioner's sugar
1 1/2 teaspoon light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup plus 1 tablespoon hot water (plus more if needed)
Directions
Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside.
In a stand mixer fitted with a paddle, mix the sugar and shortening for 1 minute on low speed (until sandy). Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula, until the mixture is light and thick.
Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky!
Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap for 45 minutes (or up to 24 hours).
Using a candy thermometer to measure the temperature, heat oil (at least 2 inches deep) in a deep fryer, large pot, or high-sided frying pan to 325 degrees. (I didn't have a candy thermometer, but my deep fryer worked fine whatever temperature it ended up as)
Roll out chilled dough on a generously floured counter or cutting board to 1/2 in thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking (the rolling pin didn't work for me, but the dough was soft enough to press with my fingers). Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently re-roll the dough to make extra holes, and cut again.
Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds until golden brown. Transfer to a rack set over paper towels
Place the ingredients for the glaze into a large bowl or a stand mixer with the paddle attachment. Using a whisk, or with the machine on low, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the powl with a rubber spatula if necessary. If the glaze is too thick, add more water, a teaspoon at a time.
To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 seconds before serving.
Equipment: Doughnut cutter (or 2¾-inch and 1¼ inch round cutters)
Check it out here!
Maple Syrup Pie
Ingredients
1 Pie Crust
2 beaten eggs
3/4 cup brown sugar
2 Tablespoons flour
1 cup maple syrup
1/2 cup chopped pecans (toasted)(optional)
1 teaspoon vanilla bean paste (or plain ole vanilla extract if you're like me)
1/4 teaspoon salt
Directions
Stir the flour into the brown sugar and add to the beaten eggs. Add remaining ingredients, mixing well. Pour into the unbaked pie shell. Bake in a 400 degree oven for 40 minutes or until tested with a knife and it comes out clean (remember this is an ooey gooey pie so it will never be clean clean). Serve with ice cream, whipped cream, or alone!
Original recipe can be found here!
Ingredients
1 Pie Crust
2 beaten eggs
3/4 cup brown sugar
2 Tablespoons flour
1 cup maple syrup
1/2 cup chopped pecans (toasted)(optional)
1 teaspoon vanilla bean paste (or plain ole vanilla extract if you're like me)
1/4 teaspoon salt
Directions
Stir the flour into the brown sugar and add to the beaten eggs. Add remaining ingredients, mixing well. Pour into the unbaked pie shell. Bake in a 400 degree oven for 40 minutes or until tested with a knife and it comes out clean (remember this is an ooey gooey pie so it will never be clean clean). Serve with ice cream, whipped cream, or alone!
Original recipe can be found here!
Mousse au Chocolate
There was no written recipe for what I followed so I thought I would include the wonderful video. Please try this! http://www.youtube.com/watch?v=KO67um0y7ao |
Biscuits À La Cuiller
(Lady Fingers)
Ingredients
Powdered sugar
1/2 cup plus 1 Tb granulated sugar
3 eggs, separated
1 tsp vanilla
Pinch of salt
1/2 cup flour (scooped and leveled and turned into a sifter)
Preheat the oven to 300 degrees.
Prepare the baking sheets: butter lightly, dust with flour, and knock off excess flour. Assemble the pastry bag. Prepare the powdered sugar. Measure out all of the rest of the ingredients listed in the recipe.
Gradually beat the sugar into the egg yolks, add the vanilla, and continue beating for several minutes until the mixture is thick, pale yellow, and forms the ribbon.
Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle on the sugar and beat until stiff peaks are formed.
Scoop one fourth of the egg whites over the top of the egg yolks and sugar mixture. Sift on one fourth of the flour, and delicately fold in until partially blended. Then add one third of the remaining egg whites, sift on one third of the remaining flour, fold until partially blended, and repeat with half of each, then the last of each. Do not attempt to blend the mixture too thoroughly or you will deflate the batter; it must remain light and puffy
Scoop batter into pastry bag. Squeeze out even lines onto the baking sheet, making finger shapes 4 inches long and 1 1/2 inches wide, spaced 1 inch apart (the second time I made them I didn't make them quite as large and they still turned out ok). Sprinkle with 1/16 inch layer of powdered sugar (this is a LOT! I don't think I ever used that much.).
Bake in the middle and upper third levels of the oven for about 20 minutes. The ladyfingers are done when they are a very pale brown underneath their sugar coating. They should be slightly crusty outside, and tender but dry inside.
Enjoy!
(Lady Fingers)
Ingredients
Powdered sugar
1/2 cup plus 1 Tb granulated sugar
3 eggs, separated
1 tsp vanilla
Pinch of salt
1/2 cup flour (scooped and leveled and turned into a sifter)
Preheat the oven to 300 degrees.
Prepare the baking sheets: butter lightly, dust with flour, and knock off excess flour. Assemble the pastry bag. Prepare the powdered sugar. Measure out all of the rest of the ingredients listed in the recipe.
Gradually beat the sugar into the egg yolks, add the vanilla, and continue beating for several minutes until the mixture is thick, pale yellow, and forms the ribbon.
Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle on the sugar and beat until stiff peaks are formed.
Scoop one fourth of the egg whites over the top of the egg yolks and sugar mixture. Sift on one fourth of the flour, and delicately fold in until partially blended. Then add one third of the remaining egg whites, sift on one third of the remaining flour, fold until partially blended, and repeat with half of each, then the last of each. Do not attempt to blend the mixture too thoroughly or you will deflate the batter; it must remain light and puffy
Scoop batter into pastry bag. Squeeze out even lines onto the baking sheet, making finger shapes 4 inches long and 1 1/2 inches wide, spaced 1 inch apart (the second time I made them I didn't make them quite as large and they still turned out ok). Sprinkle with 1/16 inch layer of powdered sugar (this is a LOT! I don't think I ever used that much.).
Bake in the middle and upper third levels of the oven for about 20 minutes. The ladyfingers are done when they are a very pale brown underneath their sugar coating. They should be slightly crusty outside, and tender but dry inside.
Enjoy!
French Sandwich Bread
(Thanks What Megan's Cooking!)
Ingredients
2-1/4 cups warm water
2 Tablespoons sugar
4-1/2 teaspoons yeast
1 Tablespoon salt
2 Tablespoons vegetable oil
2 cups whole wheat flour
4 cups all-purpose flour
Directions
In a large mixer, combine water, sugar, and yeast. Allow it to soften/proof for about five minutes. Add salt, oil, and the flours. Using the dough hook on your mixer, knead the dough until it is smooth and elastic (about 5 minutes). Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap and let the dough rise until it has doubled (about 1 hour).
Grease 2 loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size. Bake at 400 degrees for 25-30 minutes, checking at about 20 minutes (my loaves were done after 20 minutes only). Bread should be golden brown and sound hollow when tapped.
Yields 2 loaves.
(Thanks What Megan's Cooking!)
Ingredients
2-1/4 cups warm water
2 Tablespoons sugar
4-1/2 teaspoons yeast
1 Tablespoon salt
2 Tablespoons vegetable oil
2 cups whole wheat flour
4 cups all-purpose flour
Directions
In a large mixer, combine water, sugar, and yeast. Allow it to soften/proof for about five minutes. Add salt, oil, and the flours. Using the dough hook on your mixer, knead the dough until it is smooth and elastic (about 5 minutes). Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap and let the dough rise until it has doubled (about 1 hour).
Grease 2 loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size. Bake at 400 degrees for 25-30 minutes, checking at about 20 minutes (my loaves were done after 20 minutes only). Bread should be golden brown and sound hollow when tapped.
Yields 2 loaves.
Big Mac Salad
The original recipe from Simply Ideal is written for one person but since I normally cook for a small army I just used it as a guidline.
Ingredients
Ground beef
Iceberg Lettuce, shredded
Onions, finely chopped
Dill Pickles, chopped
Salt and Pepper
Tomatoes, chopped
Walden Farms 1000 Island Dressing
Instructions
Brown the ground beef, season with salt and pepper, and drain the fat. You can either add all the ingredients in a large bowl and mix it all up or keep everything separate (as I did) and everyone can create their own salad and have the ingredients just how they like them. It's that simple!
Enjoy!
The original recipe from Simply Ideal is written for one person but since I normally cook for a small army I just used it as a guidline.
Ingredients
Ground beef
Iceberg Lettuce, shredded
Onions, finely chopped
Dill Pickles, chopped
Salt and Pepper
Tomatoes, chopped
Walden Farms 1000 Island Dressing
Instructions
Brown the ground beef, season with salt and pepper, and drain the fat. You can either add all the ingredients in a large bowl and mix it all up or keep everything separate (as I did) and everyone can create their own salad and have the ingredients just how they like them. It's that simple!
Enjoy!
Baked Chocolate Glazed Donuts
(Thank you Food, Family, & Finds for this recipe!)
Donuts
1 cup all purpose flour
1/4 + 2 tablespoons granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 3 tablespoons milk
1 egg
1/2 teaspoon vanilla
1 tablespoon butter, melted
Glaze
2 tablespoons brewed coffee
2 tablespoons milk
3 tablespoons cocoa powder
1-2/3 cup powdered sugar
(1/3 cup more powdered sugar for a thick frosting, which I did)
Instructions
Yields 6 donuts
(Thank you Food, Family, & Finds for this recipe!)
Donuts
1 cup all purpose flour
1/4 + 2 tablespoons granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 3 tablespoons milk
1 egg
1/2 teaspoon vanilla
1 tablespoon butter, melted
Glaze
2 tablespoons brewed coffee
2 tablespoons milk
3 tablespoons cocoa powder
1-2/3 cup powdered sugar
(1/3 cup more powdered sugar for a thick frosting, which I did)
Instructions
- Preheat oven to 325 degrees F and spray a donut baking pan with non-stick cooking spray, dust lightly with flour. (I used a baking spray so that step was combined)
- For donuts, mix dry ingredients in a mixing bowl.
- Add milk, egg, vanilla, and butter. Whisk until smooth.
- Fill each donut cavity 1/2 full with the batter. (Did I mention using a big icing tip works wonderfully for this?)
- Bake 12--14 minutes until a toothpick comes out clean.
- For the glaze, whisk together all ingredients until smooth. You may need to add the addition powdered sugar if you would like a thicker glaze.
- Dip the top of each donut into the glaze, top with sprinkles and enjoy!
Yields 6 donuts
Apple Upside-Down Cake
(I got this baby from Quick & Easy Recipes)
Topping
2 medium apples
4 tablespoons butter
3/4 cup light brown sugar, firmly packed
2 tablespoons thawed apple juice concentrate
1/4 teaspoon ground cinnamon
1/2 cup light corn syrup
Cake
3/4 cup vegetable oil
1 cup brown sugar, firmly packed
2 tablespoons thawed apple juice concentrate
2 large eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 large apple, peeled and finely chopped
3/4 chopped pecans or walnuts, optional
Directions
Preheat the oven to 350°F. Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.
Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.
Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it..
Prepare the topping by heating the butter, sugar, apple juice concentrate, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
Pour 1/2 cup of the syrup into the prepared pan, and set the rest aside.
To make the cake: Beat the oil, brown sugar, apple juice concentrate, eggs, spices, and salt together for 2 minutes at medium speed.
Mix the flour with the baking soda, and stir into the batter.
Add the chopped apple and nuts, and mix until just blended.
Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
Remove the cake from the oven, and run a thin spatula around the edge to loosen.
Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.
Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
Pour the sauce over the cake. Serve cake warm or at room temperature,, with whipped cream if desired.
Yield: 8 to 10 servings
(I got this baby from Quick & Easy Recipes)
Topping
2 medium apples
4 tablespoons butter
3/4 cup light brown sugar, firmly packed
2 tablespoons thawed apple juice concentrate
1/4 teaspoon ground cinnamon
1/2 cup light corn syrup
Cake
3/4 cup vegetable oil
1 cup brown sugar, firmly packed
2 tablespoons thawed apple juice concentrate
2 large eggs
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 large apple, peeled and finely chopped
3/4 chopped pecans or walnuts, optional
Directions
Preheat the oven to 350°F. Lightly grease a 9" round cake pan at least 2" deep. Line the bottom with parchment, and grease the parchment.
Slice the top, including the stem, off one of the apples and set it aside before peeling and slicing the rest of the apples into 1/4" thick wedges.
Place the apple top, stem side down, in the middle of the pan, and overlap the rest of the apple wedges in a ring around it..
Prepare the topping by heating the butter, sugar, apple juice concentrate, cinnamon, and corn syrup together over low heat, stirring until the sugar is dissolved.
Pour 1/2 cup of the syrup into the prepared pan, and set the rest aside.
To make the cake: Beat the oil, brown sugar, apple juice concentrate, eggs, spices, and salt together for 2 minutes at medium speed.
Mix the flour with the baking soda, and stir into the batter.
Add the chopped apple and nuts, and mix until just blended.
Drop scoops of the batter atop the apples in the pan, gently spreading to cover.
Bake the cake for 50 to 55 minutes, or until a cake tester inserted near the center comes out clean.
Remove the cake from the oven, and run a thin spatula around the edge to loosen.
Let the cake cool in the pan for 5 minutes, then turn it out onto a serving plate, bottom side up. Scrape out any sauce that remains in the pan, and spread it over the cake.
Reheat the reserved topping. If butter starts to separate as you reheat, add water by the teaspoon and stir until the butter rejoins the rest of the sauce.
Pour the sauce over the cake. Serve cake warm or at room temperature,, with whipped cream if desired.
Yield: 8 to 10 servings