Heat oven to 350 degrees

Combine the following:
2 cups sugar
4 eggs
1 cup canola oil
2 ½ tsp vanilla
½ cup orange juice

Sift together:
3 cups flour
1 Tbs baking powder

add the dry to the wet ingredients.

Dice 4 to 6 apples, with or without the skin.

In a small bowl combine:
5 Tbs of sugar
2 tsp cinnamon
Grease and flour a bundt pan

Assemble:

Pour 1/3 of the batter into the pan. Place ½ of the cut apples on top of the batter. Sprinkle 1/3 of the cinnamon sugar mixture over the apples. Pour in another 1/3 of the batter, place the other ½ of the cut apples onto the batter and sprinkle the another1/3 of the cinnamon sugar and cinnamon. Pour in the rest of the batter and sprinkle the remaining sugar mixture on top.

Bake at 350 degrees for 1 hour and 15 minutes. Remove from oven and cool for 1 full hour before removing from the pan. Run a plastic blade around the edge of the pan to help loosen cake.

Dust top with icing (confectioner’s) sugar before serving. This cake is excellent cooled or the day after. It stays moist and delicious. We take left over pieces (not many!) and cut them into fingers as a smaller treat another day.

This is also good with fresh peaches or plums. Be sure to dry the cut peach/plum pieces a little with paper towel before putting them in the batter or they are too juicy.

10 large eggs
1 c. sour cream
1 c. cottage cheese
1/2 lb. cheddar cheese, grated
1/2 lb. Monterey jack cheese, grated
1/2 c. margarine/butter
1 t. baking powder
1/2 c. flour
Optional additions - Your choice:
4 oz. diced green chilies
1/4 c. snipped chives
1/2 c. diced cooked bacon or ham

Preheat oven to 350 F.

Melt margarine or butter and stir in flour and baking powder to form a smooth paste. Cool slightly.

Beat eggs and stir in flour mixture. Fold in remaining ingredients. Pour into greased 9″ x 13″ baking dish and bake in oven for 45 min until puffy and golden.

Serve with sliced tomatoes or sliced avocadoes, sour cream and salsa. (Take a salsa that you like and add chopped melon or fresh berries for a variation)

To prepare in advance: Bake for only 20 minutes (or until just set), then cool and refrigerate. Before serving, bake an additional 25-30 minutes until golden. Re-heats well from chilled

Left over pieces can be re-heated in the microwave but the product becomes denser and not as light. Still good, though!

This recipe has been adopted by us from”Tide’s Table” a Maritime Cooking Recipe Book written by Ross and Willa Mavis.  They operate the Inn on the Cove in Saint John, New Brunswick.  It is published by Goose Lane Editions, Fredericton, New Brunswick.

These are light and great tasting pancakes both plain and with PEI Wild Blueberries and with no sugar, can be an option for those watching their sugar intake.

Buttermilk Pancakes     Serves 4-6

2 cups    White (or 1/3 wholewheat and 2/3 white flours)
2 cups    Buttermilk
3         Eggs, beaten
1 tsp.    Baking soda
1/4 cup   Vegetable oil or melted butter
1 tsp.    Salt

Sift dry ingredients together in a large bowl.  Mix wet ingredients together.  Stir wet into dry just prior to cooking; beat well but not until smooth.  Pancakes are lighter if some lumps remain in batter.  I use a 1/4 cup measure for each pancake; 3 pancakes per person.

Cook on a lightly greased, heated griddle or frying pan over medium heat until edges of pancake begin to dry.  Turn and cook until brown and light about 4-5 minutes. 3 pancakes per person ( I butter them after they are flipped and still on the griddle, then put them on the plate with sausages.)

Variation – add: 3/4 cup Fresh or frozen blueberries or l large Peeled and diced tart apple plus 1/2 tsp Cinnamon

I usually take out  1 1/2 cups of plain batter before adding fruit just in case someone wants plain pancakes.  I add it back in later when I am sure what people want.