ALICE’S FRESH APPLE CAKE…A Sweet Treat Recipe From Sweet Basil Farms

This delicious cake was my Grandmother, Alice’s recipe. I made it yesterday for my family, I wanted to see if it was as good as I remembered…It was! This is a very easy homemade cake, and makes a great summer BBQ or potluck dessert. Also, a great use for extra apples during the harvest season. For a decadent treat, serve fresh and slightly warm with vanilla ice cream.

INGREDIENTS 

Honey Glaze:
1/2 cups confectioners’ sugar (sifted)
2 tablespoons honey
2 tablespoons milk

Apple Cake:
4 cups diced and peeled Granny Smith apples, about 3-4 apples
2 teaspoons of Rum or Rum flavoring
2 teaspoons Mexican vanilla
2 teaspoons ground cinnamon, plus a pinch for garnish
3 cups all-purpose flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs

DIRECTIONS 

Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.

In a bowl, mix together the apples, vanilla, and cinnamon. I prefer to grate cinnamon, but ground works well, too!

In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.

Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

Allow the cake to cool completely, before glazing it. The cake can cool in the pan, or after about 15 minutes you can transfer to a cooling rack. (To do this, make sure your cake is completely done, the edges should be a little crispy. Carefully turn the pan upside down on cooling rack. To loosen cake, lightly beat the bottom of the pan with the palm of your hand, completely around the bottom of the cake pan. Slowly if the pan straight up, you should be able to feel the cake separate from the pan).
Drizzle the apple cake with some of the honey glaze, sprinkle with a pinch of cinnamon. Serve and enjoy!

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

Enjoy!

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe and photos courtesy of Tisha Johnson Matthews and Sweet Basil Farms. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

RED-CHILE CHICKEN TACOS...Recipe from Sweet Basil

Best Chicken Taco recipe, ever! Just the right amount of spice...or kick it up a notch with a Jalepeno,  Cayenne or other hot pepper. 

INGREDIENTS 

 

• 4 dried chiles (such as pasilla negro and ancho)
• Boiling water
• 2 can  (15 oz.) sliced pineapple with its juice
• 1/2 cup orange juice
• 1/2 onion, peeled
• 1/4 cup dark brown sugar
• 1 teaspoon ground cumin
• Salt and pepper
• 1 whole chicken (4 lbs.)
• 1/4 head red cabbage, cored
• 4 carrots, peeled and halved
• 1 bunch scallions, greens chopped (whites reserve for another use)
• 1/4 cup mayonnaise
• 12 corn tortillas
• 8 ounce log goat cheese (Feta cheese or Parmesan for more subtle flavor can be substituted.) 

DIRECTIONS

1. Tear or cut the chiles into pieces; discard the stems and seeds. Place in a bowl.; add boiling water just to cover (place a plate on top to keep submerged). Let soak until tender, about 30 minutes. Transfer the chiles and 1/2 cup of the soaking liquid to a blender. Add 2 pineapple slices, 1/4 cup pineapple juice, the orange juice, onion, brown sugar, cumin, 1 tsp. salt and 1/4 tsp. pepper. Blend until smooth; transfer to a large bowl.
2. Rinse the chicken inside and out. Pat dry and add to the bowl with the chile puree, turning to coat the skin and fill the cavity. Cover and refrigerate for a least 3 hours or overnight.
3. Transfer the chicken and marinade to a large slow cooker. Cover; cook on high until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees , about 3 1/2 hours.
4. Meanwhile, using a food processor, fitted with the shredding disk, shred the cabbage and carrots. Transfer to a bowl; mix in the scallion greens. Chop 4 pineapple slices; toss with the cabbage mixture.
5. Transfer the chicken to a plate. Pour the juices and marinade into a 1-qt. glass measuring cup; let stand until the fat rises to the top. Skim the fat from the juices. Transfer the juices to a medium saucepan; simmer until reduced to 1 cup. Using 2 forks, shred the meat. Discard the skin and bones.
6. Meanwhile, mix the mayo and 1/4 cup pineapple juice into the slaw; season.
7. Add the chicken to the reduced chile juices; cook until heated through. Warm the tortillas. Place about 1/4 cup chicken on each tortilla. Top with the slaw and crumbled goat cheese.

Enjoy!

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840's general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to Rachel Ray and rachelraymag.com for the fantastic recipe and photo, and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

GARDEN FRESH SPAGHETTI SAUCE...An in season recipe from Sweet Basil

This sauce not only tastes amazing, but will also fill your kitchen with a wonderful aroma while it simmers on the stove.

INGREDIENTS

1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper flakes
1 large onion, diced
2 celery stalks, diced
6 cloves garlic, minced
1/4 cup tomato paste
7 pounds of fresh, peeled tomatoes (I prefer a mixture) or four 28-ounce cans whole peeled tomatoes, with liquid
1 (16 oz. package) sliced mushrooms
3 large bell peppers (diced)
1 jalepeno pepper (chopped fine) (Substitute 2 banana pepper for hot peppers if desired.)
1 red chili pepper (fresh or 2 tbsp. dried)
2 teaspoons Kosher salt plus to taste
Freshly ground black pepper
1 1/2 pounds ground beef
1 pound pork ribs or other pork
2 tablespoons fresh rosemary, crumbled into small pieces
2 tablespoon fresh thyme (chopped)
2 tablespoons fresh oregano (chopped)
1 tablespoon fresh parsley (chopped)
2 bay leaves (crushed)
1/2 to 1 cup grated Parmesan

DIRECTIONS

In a skillet or Dutch oven, brown the ground beef and pork. Drain the excess grease. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Pour all meat into a large soup pot.

Next, pour olive oil into skillet or Dutch oven. Add the mushrooms and pepper flakes and cook for about 2 minutes. Add the onion, celery and peppers and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and herbs and cook until fragrant, about 1 minute. Transfer all ingredients from the skillet to large soup pot. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Bring to a rolling boil, then continue to boil for 30 minutes.

Reduce heat, simmer the sauce over medium-low heat, covered, for a minimum of 3 hours. Stir occasionally. (If the sauce gets too thick adjust the consistency with water.) Taste and season with salt and pepper to taste. Just before serving, remove the pork (save for later use) add the parmesan cheese.

Serve over spaghetti or linguine pasta. This sauce makes a great base sauce for lasagna or other Italian tomato sauce dish.

Enjoy!

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840's general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

Recipe courtesy of Sweet Basil Farms, and photo courtesy of pioneer woman.com, and J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

Easy Creamy Crockpot Tortellini Soup Recipe

Creamy Crockpot Tortellini Soup

Ingredients:

24 oz jar  spaghetti sauce

2 cups water

1/4 cup diced onion

3-4 garlic cloves, mince

1/2 cup diced carrots

1lb. ground beef, browned

4 cups of loosely packed fresh spinach leaves

4 cups beef  broth

8 oz cream cheese, cut into 1 inch cubes

8 oz sliced fresh mushrooms

16 oz refrigerated cheese tortellini (you can also use frozen, just add 30 more minutes to cooking time.

Directions:

1. Combine spaghetti sauce, water,  meat, onions, garlic, carrots,  spinach, cream cheese, beef  broth, and mushrooms in a slow-cooker. Cook on LOW for 7 hours, on HIGH  for 5  hours.  

2. Before adding in tortellini, take a whisk to your soup to break up any chunks of cream cheese. Stir in  tortellini. Cover and cook for 20-30 minutes or until tender and hot. (If using frozen tortellini, I would cook for about 45 more minutes, or until tender and hot)

Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193).  We are six miles west, located in Barnesville, Lamar County, Georgia.

Special thanks to growingthehomegarden.com for the fantastic blog ideas, daylillies.org for the diagram and helpful information and the beautiful photo credits to Sweet Basil Farm and others found on Google, and to J. David Matthews, of Barnesville, Ga. for contributions with all that I try and test.