Another double post! I actually started writing this post last night, but fell asleep in the process with my computer on my chest. I always get nervous when that happens since there is about a 3-foot drop from my bed to the floor. The two recipes I’m sharing tonight are not necessarily your traditional, festive Christmas cookies.
Apple Cake & Honey Walnut Cookies
If you’ve ever had apple cake before, you know it’s more like bread than cake. Either way, it’s delicious. The woman I babysit for gave me her recipe which is called “light apple cake.” We can pretend that makes it healthy. Whatever makes you feel better, right?
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 2 large eggs
- 2 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
- 3 tbls orange juice
- 2 large Granny Smith apples, cored, unpeeled, cut into 1/4 inch slices
- 1 cup golden raisins
- powdered sugar for dusting
- Butter and flour 10-inch tube pan, bundt pan, or any similar sized pan (I experimented with mine)
- Preheat oven to 350 degrees.
- With an electric mixer, beat vegetable oil and sugar until combined. Add eggs, flour, salt, cinnamon, baking soda, cinnamon and vanilla, and orange juice. Mix well.
- Stir in apples and raisins, gently. Be careful not to break up the apple slices.
- Pour into prepared pan and bake for 1 hour 10 minutes, or until toothpick comes out clean.
- Cool in pan for 30 minutes before removing to cooling rack.
- Dust with powdered sugar.
I love apple cake! It’s so warm and festive. This recipe is spot on.
Honey Walnut Cookies
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup light brown sugar
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/3 cup chopped walnuts
- Preheat oven to 350 degrees, line a baking sheet with parchment paper or silpat.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
- In a small bowl, combine oil, honey and vanilla. Add oil mixture to flour mixture and stir until combined.
- Fold in chopped walnuts. Since the dough is eggless, it will have a slightly different texture than most cookie dough.
- Roll into 12, 1-inch balls, place onto prepared baking sheet.
- Bake 10 minutes, remove from oven and pat down slightly with hand while cookies are hot. Let cool for 2-3 minutes before removing to cooling rack.
Yield: 1 dozen