Author Archives: authenticallynikki

Apple Bundt Cake

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Recently I had some friends over for dinner and I needed a killer dessert.  I kept thinking about the apple cake recipe from Around My French Table which I have made in the past to rave reviews.  When I looked at the recipe again I was reminded that it calls for an 8-inch springform pan which would not be enough cake for 12 people.  I really did not want to make 2 separate batches and have to wash the pan and dishes in between.  So I thought to myself, what about using a bundt pan and doubling the recipe.  What the heck, right?  The worst I could do was screw it up and have to come up with another dessert at the last minute.  Happily it worked with a few minor adjustments.  This cake is super moist, dense, packed with apples and has a texture reminiscent of bread pudding.

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Turkey Sloppy Joes

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Long ago when Gourmet was still in business I was one of their biggest fans.  I found this recipe in 2004 and it has been a family favorite ever since.  These are tangy with just a little sweetness and spice to balance it out.  I don’t always have fresh bell peppers on hand so I have been known to raid the pantry and use a drained 4-ounce jar of sliced pimentos.  Make these tonight and your family will be begging for them again.  So move over canned stuff, there is a new player in town. Continue reading →

Apple Muffins

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This last week I’ve had a couple of apples forlornly staring at me every time I entered my kitchen.  They were a bit past peak and really needed to by used.  However, I just could not  decide how to use them up.  On Friday I was thumbing through my back issues of The Baking Sheet by King Arthur Flour and  lo and behold I found my answer.  I decided to make these just a bit healthier by using half whole wheat and half all-purpose flour and by substituting canola oil for the butter.  These are lightly sweet even with a little cinnamon sugar sprinkled on top.  If you would like the muffins a little sweeter add 1/2 cup of raisins.  Enjoy these for breakfast or a mid-afternoon snack. Continue reading →

Slow Cooker Collard Greens

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Collard GreensCollard greens are a true Southern favorite.  This recipe calls for 4 bunches of greens which looks like you are buying a farm.  However, once they are trimmed, cut and wilted down they easily fit into a 6 quart slow cooker.  Collard greens are tough and take a long time to cook which makes the slow cooker an ideal way to make them melt in your mouth delicious.  Don’t be scared off by the pound of bacon, either.  Rendering the fat out of the bacon before adding it to the slow cooker preserves the flavor and keeps the greens from being greasy.  Substitutions that can be made include turnip or mustard greens for the collards and a ham bone or 2 ham hocks for the bacon.

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Red Beans & Rice

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At one time red beans and rice was a dish reserved for Mondays.  It was a practical way to use up the leftover Sunday ham  and it could cook unattended for hours while the wash was done.  Now this dish is a favorite any day of the week.  When I make this, I like to brown my sausage ahead of time.  This not only renders out some of the fat but also makes the sausage much more flavorful.  If you can’t find dried red beans in your area, kidney beans make a great substitute. Continue reading →