Apple Crumble Cake

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Preheat oven to 350 Fahrenheit

Ingredients for cake batter:

1 extra large egg

1 cup flour (Oma used liquid measuring cup for this)

3 1/2 to 4 gala apples

1/4 of a pound of butter (unsalted)

1/4 teaspoon Dr Oetker roma roma (rum flavoring) (this can found at a deli or a grocery store that sells speciality baking goods)

1/2 cup sugar

1/2 tsp baking powder

 

To Make Batter:

Mix butter, rum flavoring, sugar and egg with a fork.

Then add baking powder and mix.

Add flour into the mixture and continue mixing.

Butter a round pan (approx. 8-9 inches), then put mixed batter into the pan.

 

Ingredients for Crumble Topping:

3/4 cup flour

1/2 cup sugar

1 teaspoon of vanilla sugar powder

1/4 cup of flour

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1/4 butter

 

To Make Crumble:

Knead  all ingredients except butter – add butter a little bit at a time until you have a crumbly texture- you may not

need all the butter to accomplish this or if you have added too much butter add a bit more flour. Oma says if there is too

much butter in the mixture it will be too crunchy.

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To complete the apple filling:

Core apples, then cut in thin slices. Apple slices should be added to batter standing them up side by side. As per Oma it

does not make any difference what the pattern is to the cake just make sure the slices are close side by side.

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Add the crumble topping.

Bake for 50 minutes.

 

Oma’s fun tips for this recipe:

When we asked about measurements several times, Oma stated, “I have to see!”, so we measured everything she “saw”.

She also said, “The batter should not be punchy”, which after some discussion we translated to mean “not over mixed”.

 

 

 

Oma’s Homemade Chicken Soup

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yummiest chicken soup
yummiest chicken soup

 

Ingredients:

Half a leek

Half a parsnip

5 to 6 Chicken drumsticks (antibiotic free)

6 Cups of water

Half of a small cauliflower (save some of the greens from the cauliflower as well) – yes it is Oma’s secret

1 Quarter of a small yellow onion

2 Small carrots

3 Cloves of garlic (if using regular garlic). If you would like to use Russian garlic will need to use less as the flavour is stronger.

2 Chicken bouillon cubes

2 Handfuls of small thin egg noodles (see picture below)

noodles for chicken soup
noodles for chicken soup

 

Salt and pepper to taste

Preparation:

Mince garlic.

Use the bottom 6 inches of leek for recipe.  (I didn’t know this and was always using the tops for the soup).

Peel leek so you can wash the dirt out of the layers. (Yup another thing I learned). Slice.

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Peel parsnip and mince.

Cut carrots in thin circles.

Mince onion.

Cube cauliflower heads – do not add the stalk but coarsely rip a few small pieces of the greens.

Remove skin from the chicken thighs, then wash chicken in cold water.

Add all of the ingredients except cauliflower together in a pot.

Bring large pot to boil.

Then cover and cook for 20 minutes on medium heat.

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Remove drumsticks from pot.  Cut the meat off 3 of the drumsticks and chop it into bite-sized pieces. Return chopped meat to soup. Save the rest of the drumsticks for snacks.

Add cubes of cauliflower and the secret cauliflower greens to pot.  As per Oma this adds a bit of colour – who would have thought. Don’t forget to add the salt and pepper to taste.

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Add the noodles and bouillon cubes to soup mixture.

Cook for another 15 minutes on low and viola you have yummy homemade chicken soup.