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Apple Cake
Apple Cake
INGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 350 degrees F for 70 to 90 minutes. When inserted knife comes out clean the cake is done.
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Grilled Romaine, Tomatoes and Shrimp with Basil Vinaigrette
Grilled Romaine, Tomatoes and Shrimp with Basil Vinaigrette
INGREDIENTS
FOR THE BASIL VINAIGRETTE:
FOR THE SALAD:
DIRECTIONS
For the vinaigrette:
Add all of the vinaigrette ingredients into a blender or a food processor. Blend until smooth and creamy about 1 minute. Set aside.
For the salad:
In a bowl, toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon pepper. Set aside. In another bowl, toss tomatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Set aside. Brush on remaining olive oil all over the romaine hearts. Season with a generous pinch of sea salt. Over a hot grill add shrimp (grill basket or skewer). On a separate section on the grill add the romaine hearts cut side down and the tomatoes (in another grill basket if you have one). Rotate shrimp until pink and remove them from the heat after about 5-6 minutes. Cook romaine and tomatoes until grill marks appear. Rotate and cook on all sides. Total cook time is about 6-8 minutes for the romaine and tomatoes.
Place a grilled romaine heart on a plate. Cover with shrimp and tomatoes. Drizzle with vinaigrette. Season to taste with sea salt and pepper.
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White Pizza with Asparagus and Ricotta Cheese
White Pizza with Asparagus and Ricotta Cheese
INGREDIENTS
DIRECTIONS
Roll pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Transfer the dough to the baking sheet (dusted with cornmeal) then brush the dough lightly all over with olive oil. Combine the ricotta, parmesan cheese, garlic and parsley. Season the cheese mixture with salt and pepper to taste. Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. In a small bowl, toss the ribbons with 2 teaspoons of olive oil. Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around edges, then evenly distribute the asparagus ribbons on top of the cheese. Bake pizza for 10 to 12 minutes until crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, drizzle it with fresh lemon juice, and slice and serve.
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