recipe

Apple Nut Cake. The Most Wonderful Taste of Fall.

" Autumn carries more gold in its pockets than all the other seasons." Jim Bishop

It also holds a cult like anticipation-slash-obsession of a few of it's flavors. Now that fall has officially arrived,  pumpkin spiced "everything" has hit the shelves, infiltrated our coffee cups, and run a muck on Pinterest.

Don't get me wrong, I'm a member of the fan club, but the flavors of apple and cinnamon are the first I crave when the rustling of the fallen leaves begin. Throw in vanilla and nuts into the mix, and I'm trading in my shorts for scarves, and writing out my Christmas list, no matter how steamy our Texas temperatures happen to be.

Bon Appetit Ya'll served their Fresh Apple Nut Cake at the Farm-To-Table Dinner last year, benefiting the Sherman Symphony Orchestra. It was a lovely fall (for Texas) evening. This year’s fundraiser is on October 6, and we are anxiously awaiting the news from our farmers on what produce will be available!

We wanted to pass the recipe along, so you could enjoy it with people you love while planning trips to the pumpkin patch and bonfires in the backyard with friends. This wonderful time of year only comes around once after all. 

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Fresh Apple Nut Cake

  • 1 tsp of vanilla

  • 1 cup vegetable oil

  • 4 apples, cubed

  • 2 eggs

  • 2 cups sugar

  • 1 tsp salt

  • 1 tsp baking soda

  • 1 tsp cinnamon and apple pie spice

  • 2.5 cups flour

  • 1 cup chopped nuts

Mix the wet and dry ingredients separately in different bowls. Then combine the dry ingredients to the wet mixture. Bake in a well greased 8 inch bundt pan at 350 degrees for one hour. Let cool slightly before turning out. Dust with powdered sugar and drizzle with caramel sauce before serving. 

The Power of a Good Chicken Soup

I don't have to tell you that the flu is BAD in Texoma this year. It has (thankfully) skipped over our household, but I don't know too many people who have NOT succumbed over the last 30 days. Along with my beloved Thieves oil and hand washing like a madwoman, I have a secret weapon...chicken soup, which has both preventative and healing properties. 

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Chicken soup contains vitamins A and C, magnesium, phosphorus, gelatin and antioxidants, which are known to build a strong immune system and fight off viruses. The protein from chicken provides amino acids that are used to build antibodies to fight infection. 

In a physicians backed study researchers found that chicken soup inhibits neutrophil chemotaxis, giving it anti-inflammatory properties that helps relieve the symptoms associated with upper respiratory infections. So in addition to "improving hydration and nutritional status," chicken soup has the potential of "accelerating mucosal clearance," which is science's fancy way of saying that it helps make your sniffles better.

In addition, chicken contains the amino acid cysteine, which is released when released when cooking the chicken is awfully similar to a drug called acetylcysteine, which doctors prescribe for patients with bronchitis and respiratory infections. The cysteine helps release mucus.  So yeah, when you look at it that way, chicken soup is actual medicine.

I originally made this Tuscan Chicken Soup with noodles, but subbed the potatoes to accommodate a gluten free friend I was hosting at the farm.  Feel free to experiment with the amount of seasoning. Go with your instinct and play around a little. And that whole bag of celery and carrots? Talk about getting your veggies in, which is incredible for prevention and healing. 

Share the recipe with a friend or better yet, make an extra large pot and share with a family struggling with the crud, because we're all in this together, right friends? 

*And if time is short and you need a helping hand next week, this soup will be Bon Appetit Ya'll's "Soup for you Wednesday." You can call (903) 868-2100 to order,  comment on their Facebook post when the menu is posted this Friday, or use FB messenger to order. Like Bon Appetit Ya'll's Facebook HERE.

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