Amy Ruth

Good Morning!  Thank you for stopping by to check out the Marie Hèlene’s Apple Cake which was posted for Dorie’s Virtual Birthday Party here. There was a very nice menu of food on Holly of PheMOMenon. Check it out and see all the different dishes prepared from Around My French Table by Dorie Greenspan. Thanks goes to Laurie of Slush and Holly both for concocting such a fun event for anyone who chose to participate.

I really loved this apple cake. Simplicity both in construction and in the beautiful flavor of the apple.   You will want the book so that you too can make and taste and share.  Thanks for stopping by.

Apple Pie has been a challenge. Too juicy or the crust just was not baked to my liking.  Any list of objectionable reasons not to bake apple pie.   Generally my remarks about apple pies have always been less than favorable.  Bottom line, I just was not happy with the results of my efforts.  Let’s face it…. the efforts for an apple pie are a little more time consuming than some baked goods, especially if the fruits of your labor were less than satisfactory.  However, practice does make “better.”  The more you do it the better you get at it.  I haven’t made the All American All Delicious Apple Pie before because I thought ugh it won’t turn out the way I would like it.

Last night something came over me and I just knew I had to participate.  I bought the apples, Golden Delicious (2), Granny Smith (2), Cortland (2 BIG ones) and went to work peeling away.  I had made the pie dough yesterday morning before work so that part was done and resting in the refrigerator.  I was intent on getting this pie made and so it went together happily and smoothly.

It may not be the prettiest slice of pie out there but it is pretty darn delicious and I just can’t say enough about Dories  Good For Almost Everything Pie Dough.  Its probably my favorite.  Its such a fun time when a project turns out to your liking (I didn’t say it was perfect folks) and  you can see that there is hope for a delicious and beautiful Apple Pie.  I may just make another one soon.

Thanks to Emily of Sandmuffin for choosing a recipe that makes one rise to the challenge, and where you will also find the recipe for this apple pie.    Challenges make you better.  Isnt’ there a saying that goes something like “What doesn’t kill ya makes you better?” I still have breath.  hehe  You probably know by now, unless you are new to my blog that the recipes here can be found in Dorie Greenspan’s book Baking From My Home to Yours. The library is a great source if you like reading from a book.  Lots of selections can be found with google as well.  Thanks Dorie for all the fun we have had as a group baking in the Tuesdays With Dorie blogging group.  You’ll want to see all the darn delicious apple pie so visit the blog roll for more.  Just make sure you’re not hungry.  That would be bad.  :”)  Thanks!

This is a very special post for a very special lady.  Guess who?  Holly of PheMOMenon and Laurie of Slush gathered up their apron strings, wooden spoons and mixing bowls long enough to send out invitations to a surprise virtual birthday party for Dorie. We hope it was a surprise for her.  How do you do that on the internet?   This is my installment featuring the simply beautiful and seasonally appropriate  Marie-Helene’s apple cake on page 432 of Around My French Table by Dorie Greenspan.

I figure a lot of folks are learning a whole lot because of … a lot of people, but primarily Dorie Greenspan and Laurie Woodward.  Dorie authored the books and Laurie Woodward started the baking blog group, Tuesdays With Dorie and the most recently, French Fridays With Dorie for the book Around My French Table. Today is Dorie’s birthday and I thought she should have a birthday cake, the French way.   Happy Birthday Dorie! (this is the part where the birthday song plays)   I know as you visit around to the virtual Birthday Party you will surely have a big smile on your face.  You are probably running around the country visiting with lots of new faces and making yet more new friends while promoting your new book, Around My French Table. That’s a pretty amazing gift as well.

I could elaborate for a while but I want you to see the photo of this really beautiful, wonderful apple cake from Around My French Table.  No recipe here, you’ll have to buy the book (or maybe its on google….I bought the beautiful book).  I really can’t resist sharing some impressions while I was in the kitchen making Dorie’s recipe.    Among the ingredients is the usual eggs, butter, sugar, and apples.  I do love the smell of butter and sugar.  Did you know sugar actually has an aroma?  I have to confess Dorie, I have resisted buying yet another bottle of liquor for my collection and I finally folded and brought home some dark rum (for this recipe).  Let me just say I am so silly and regret I didn’t have it before for many of the previous recipes.  Its a heavenly aroma.  Can you smell it?  The cake batter is like liquid satin and  I love all the different apples added to the mixture.    After just having a bite, well more than just one bite, this is super delicious and you’ll love the chunky pieces of various apples inside.  Did you hear that apple lovers?

This year for Dorie’s birthday, Holly of PheMOMenon has coordinated this effort and has  the whole birthday party on her blog so make sure to visit  the entire party there,  see all the photos of the food and visit the different blogs to make new friends.

Thank you so much for coming to the Virtual Birthday Party.  Happy Birthday Dorie. Its safe to say that there are lots of folks out there sending you good thoughts and birthday hugs.

Without all the fluff and stuff of a iced layer cake, I present  the straight forward, unpretentious bundt cake.  Cake that is wonderful for family gatherings around the dining room table (or the kitchen island) served with whipped cream (or home made ice cream) and coffee or tea.  Anytime of day or night.  For some time I thought the only type of cake worth consuming its calories was one made from scratch, layered, filled and frosted.  The all dressed up cake.  I’m loving bundt cakes these days and they are so easy to put together.  Wow!

Last weekend I had a couple of friends over for a little visit and so it seemed like the perfect cake to share with them.  I happen to love apple butter which is among the ingredients as well as shredded apples.  I actually had the ingredients on hand with the exception of raisins (I found later… they were hiding) for  which I subbed in craisins.  I really liked them and they are colorful.  The Double Apple Bundt is a moist and spicy cake,  and the perfect fall flavor profile.  Fresh hot coffee  and Double Apple Bundt Cake .  Its all pretty delicious.  Hope you enjoyed yours too.  I’ll be making lots of these.

Thanks to HoneyMuffin for the best fall pick!  What a winner.  Love the flavors, oh, and did I tell you how wonderful it smells when its in the oven?  See …. you know you want to buy Baking From My Home to Yours, by Dorie Greenspan so that you too can bake this wonderful cake among many other recipes.  If you would like the recipe just click here.  For that matter, you may as well pair it with Around My French Table by Dorie as well.  Hmm, good idea.

I hope you enjoyed Corbin’s photos and thank you for visiting.

French Fridays is the newest  foodie blogging group on the net these days. Don’t be surprised if you see some real food here once in a while.  If you do, its from a pristine (not like a lot of my other books) new cookbook by Dorie Greenspan, Around My French Table.   Now that it has been established that sustenance may appear here periodically.  That would involve cooking foods from the above mentioned book and showing you photos with a clever little story on Fridays.  Friday’s you say?  Yes, I know it is not Friday.  However, I don’t think the blogging police are watching…. at least I don’t think they are.  There are over 700 bloggers in this new group.  Yes that is correct.  I scratched my head too when I read that.  Unbelievable huh?

There will be stories and photos to come  but this time, Gougères were selected by Dorie herself for our first entry.  Nice!  They might not have the “all that” factor at first glance. Don’t be misled.  I made them with a lovely gouda, that I found all dressed in “black” packaging and I just knew it was the right one.

Its pretty exciting to make a new recipe and get the feeling that it really worked!  I loved these cute little cheesy, puffy pastries.  Even Corbin thought they tasted good.  ”You should add some garlic” he said.  I’m even sharing them with my co workers tomorrow.  Hmm, wonder what they will think?  We’ll see…