Category Archives: Everything Else

Any recipe that doesn’t fit in the designated categories.

For Everything There Is A Season …

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ecclesiastes-3_1-oct-2

It is the last day of October and with the start of a new month tomorrow, it will be the start of a new chapter in my book of life.  Happily and sadly this is my last blog post on My Daily Bread Body and Soul.  As I type I cannot stop the tears from falling and wetting my keyboard.  It has been such a beautiful, challenging, and rewarding experience to share my life through pictures and words the past 5 ½ years.   The first blog post of June 4, 2011 was a dream come true.  I did it.  I researched blogging software, chose WordPress, and then began a process of learning how to set up a website, upload pictures, and write a blog post.  And then the most incredible, inspiring and rewarding thing happened … you!

You started reading and responding.  You shared.  You followed, cared, and told others about this little blip of a blog on the worldwide internet.  Thank you.  From the bottom of my heart thank you.  You see, blogging is nothing without you.  Cooking, praying, studying scripture and sharing all of this would be for nothing without you.

You have given me the opportunity to look inside your kitchens, cook some of your favorite foods, and then you have allowed me to write about it and create this website.  As if that wasn’t enough, you have so generously emailed me and shared your life, your concerns, sometimes your grief and you have given me the honor and privilege to pray with and for you.

Being the author of this blog has changed me.  In the beginning, I wrote that I would like to cook better meals for my family while also spending more time in the Word of God.  I reckoned that sharing these two desires of mine through this blog would help keep me focused, on track, and moving forward.  It did.  But the real change and transformation has come from what God has done with and through me as I cooked, prayed, and blogged.  I found it impossible and frankly disingenuous to share scripture without study.  And so, I study more.  And the more I study, the hungrier I have become for the Word of God.  The more time I have given to studying the Word the more I want to study.  I have literally found myself jealously protecting my “study time”, even getting frustrated with life when it seems to rob me of that time.

This blog has been a training ground of sorts for writing down my thoughts.   701 blog posts, thousands and thousands of words, and tens of thousands of pictures, has helped me to be able to write in other areas of my life.  I will forever be grateful for the blessing I have received in writing My Daily Bread Body and Soul.

A long time ago I went shopping with a friend and when we got back home she started talking about what she needed to take out of her closet.  She said, “every time I put something new in my closet, something has to come out.  That way I keep it tidy and well-organized.”  Through the years I have thought about the something-in something-out philosophy and have realized that same philosophy is helpful when saying “yes” and “no” to requests for time, energy, and commitment.

Several times since 2013 I have blogged about Hephzibah House in New York City.  From the moment I first stepped foot in her peaceful, lovely parlor I knew I was on hallowed ground.  Over the last several years and multiple visits to join our friends in ministry events at Hephzibah has created a desire within me to do more, serve more. In the spring of this year I was invited to join the Board of Trustees of this beautiful ministry in the heart of Manhattan.   I knew in my heart that with this “something-in” there would come a time for “something-out”.  As I have begun the work I believe God is calling me to do on the Board of Trustees I know without a doubt this is where I am meant to be for this season.

Such discernment is giving me peace in realizing “to everything there is a season” and my season with My Daily Bread is ending.  The blog and recipes stay on the internet for the time being.

Thank you again for being here, sharing your life with me, and letting me share mine with you.

God Bless,
~Catherine

 

Apple Praline Cake

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app

Has the season changed where you live?  Are the leaves falling, the days are cooler, and the nights are made for snuggling?  Today, September 30 is the FIRST day since early spring that I can remember the temperatures anything less than 80’s and 90’s!  Whew, I am so over summer.  A month ago I changed out my summer clothes to fall clothes.  BIG mistake.  Then 29 days ago I started bringing summer clothes back into my closet one pair of capris pants at a time!

Apple Praline Cake - Fall's Delight!
Apple Praline Cake – Fall’s Delight!

If clothes and the closet aren’t enough hassle I totally wanted to start making and baking autumn food!  We had  White Chicken Chili that my sous-chef dish-washing mom made for us early in September and we sweat it out eating it while the sun blazed 80 degrees outside!

Red Rome Apples
In my mind fall is here when the apples are ready, or it should be that way.  But in middle Tennessee mother nature has a mind of her own and the temperature drops when she says it drops!

Our friends, Ed and Joan have an apple orchard and they share their fall bounty with us each year.  What a blessing to receive 3 or 4 different kinds of apples freshly picked!  Even as the temperatures soared this month we started cooking apples and it has been lovely. This Apple Praline Cake has turned out to be a real keeper!  I have made it twice already and decided it was high time I share it with you, because I know you are going to want to make and bake it with fresh apples of your own!

apple praline cake dof

The original recipe came from Inside Brucrew Life and I changed it up just a bit.  The recipe listed southern pecan coffee creamer for the icing and I used Coffee Mate’s new creation of Vanilla Caramel.  This stuff is so good you can drink it straight – but save some for this frosting!  I also used homemade vanilla.  Btw- it’s not too late to make homemade vanilla extract for this year’s holiday gift giving.  Check out this recipe!  Since my cousin Jill taught me how to make my own vanilla extract I cannot imagine using anything else!

Apple Praline cake closeup

For this cake, you can use any variety of apples you want — or mix it up and use a couple different kinds.  That is what I usually do.  If you make the cake please let me know how it turns out and what a hero you are to your friends and family!

Happy Baking!
~Catherine

I love this quote from C.S. Lewis, and I hope it blesses you today:

“I pray because I can’t help myself.  I pray because I’m helpless. I pray because the need flows out of me all the time — waking and sleeping. It doesn’t change God – it changes me.”     

Apple Praline Cake
 
Prep time
Cook time
Total time
 
Apples and praline pecans - oh my this is fantastic cake. Not your ordinary cake by a long shot. Happy Fall!
Author:
Recipe type: Dessert
Serves: 24
Ingredients
Cake
  • 1 cup canola oil
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract.
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups finely diced apples (any variety, or a mix of varieties works well too!)
Praline frosting
  • ½ cup butter
  • 1 cup brown sugar
  • ¼ cup flavored coffee creamer, I recommend Vanilla Caramel but Southern Pecan works well too
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 cup pecan chips
Instructions
  1. In your large mixer bowl, beat the oil and sugars until they look like wet sand.
  2. Add eggs and vanilla, continuing to mix.
  3. Stir together flour, salt, baking soda, and cinnamon. Slowly beat it into the sugar mixture.
  4. Stir in the apples.
  5. Spread the batter in a greased 9" x 13" baking dish*. Bake at 350 degrees F. for 45 minutes. Remove and let cool.
  6. When the cake is nearly cooled, place the butter, brown sugar, and coffee creamer in a small saucepan. Bring to a boil and stir for one minute. Remove from the heat and let cool for 8 to 10 minutes.
  7. With an electric mixer, beat together the cooled butter mixture and the powdered sugar. Stir in pecan chips.
  8. Quickly spread the frosting over the top of the completely cooled cake. This frosting will set up quite fast.
  9. Cut into 24 squares and serve or store at room temperature in a tightly sealed container.
  10. *See Note
Notes
* This cake can be baked in the 9" x 13" baking dish, a BUNDT pan, or cupcake tins. I have even made it in mini-muffin tins. Time should be adjusted for the cupcakes and mini-cupcakes.

 

 

What Is Your Dream?

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Mt View Ephesians 3:20

What is your dream?  You know, that dream you have carried around with you for many years?  That dream that no one else knows about but surfaces in your daydreams from time to time? That dream that takes you back to your childhood.

When my husband, Lee, (aka Chief, Chief Food Taste, Chief Culinary Consultant, Chief Traveling Buddy, Chief Gardener, Love of my Life) was a little boy he grew up in middle Tennessee only a few miles down the road from where we live now.  His mother’s family populated this area then and now.  He father’s family hailed from Eastern Tennessee.

SAMSUNG CAMERA PICTURES
Great Smokey Mountain National Park, September 2015

East Tennessee is a name given to about the eastern third of the State of Tennessee.  East Tennessee is entirely located within the Appalachian Mountains.  It is both geographically and culturally part of Appalachia  and has been included— along with Western North Caroline, North Georgia, Eastern Kentucky, Southwest Virginia and West Virginia – in every major definition of the Appalachian region since the early 20th century.

For as long as he can remember he as been drawn to those mountains.  He says “I just think they are part of my DNA.” It was many years ago as a small boy and again later in his life that the dream of hiking the Appalachian Trail took form.  All his life he has been active in hiking, biking, running, and just enjoying work outside. For many years of his career he was behind a desk in an office, or sitting in a board room. But wait there’s more! Click to continue reading

MY NEW RECIPE INDEX and POST GALLERY

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RECIPE INDEX

When it comes to cooking and my life in the kitchen there is probably only one thing I like as much as getting a new kitchen tool or appliance and that is getting a new toy for this blog!  And my latest toy is newly developed software that allows me to have a stellar RECIPE INDEX on this website.  I suspect the developer, John, wouldn’t appreciate his hard geek work being called my “new toy” but truthfully I am having so much fun playing with it — what else can I say?

So why should you also be excited?
But wait there’s more! Click to continue reading

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