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Cheesy Apple Cobbler
A great dessert, but also a fabulous winter breakfast dish served hot with cream or half and half and a side serving of crisp bacon or thinly sliced ham.
13 quarts apples (about 24 medium), peeled and sliced (see note)
2 cups water
1/4 cup plus 2 tablespoons lemon juice
OPTIONAL 6 cups walnut, hickory nut or pecan pieces
8 cups all-purpose flour
8 cups sugar
2 tablespoons cinnamon
4 teaspoons ground nutmeg or cardamon
1 tablespoon salt, optional
3 cups butter or margarine
8 cups (2 pounds) Cheddar cheese, shredded, sharp preferred
OPTIONAL garnish, whipping cream or ice cream, 3 quarts
Core the apples, up to you whether to peel, but slice in flat slices of a uniform thickness, NOT wedges, to insure even cooking. Arrange the apples in four greased 13x9x2-inch baking pans.
Variation: Serve warm for a winter breakfast or brunch with a serving of breakfast ham or bacon and milk or cream on the side.
GOLDEN RAISIN NUT-FILLED ROZKY
Plain Old Yellow Cake from Scratch for 100
2 18x26 inch "full sheet" pans, cut 6x9 for 108 large thin squares of cake
Brown Sugar Frosting (Large Batch) Recipe1 batch frosts two full sheet cakes or six 9-inch (2 layer) cakes or 6 9x13 cakes:
Spread about 1+3/4 cups (1 lb) frosting on each cake.
OR 13 dozen cupcakes thinly, spread about 1 tablespoon frosting on each cupcake; OR 9 dozen thickly.
2 cups water
Combine brown sugar, butter or margarine and water. Heat to boiling; cook 1 minute. Remove from heat; pour into mixer bowl.
When you see several numbers or different numbers for the number of pieces in a certain size cake, the lower number is a generous “party serving” (such as a birthday cake) or dessert size piece, while the highest number is what to expect for the little pieces cut from a wedding cake. It is up to you, depending on your plans, to choose to “round up” or “round down” your cake servings. Consider the rest of the meal, whether or not you expect all your guests to eat cake, or if other desserts will also be served.