Boeuf Bourguignon Simplified ~ Classic Beef Stew with Red Wine Sauce

Julia Child was a great influence on my early cooking.  My Boeuf Bourguignon was inspired by Julia, and it is a classic, fundamental dish that never fails to please.  Hopefully, you'll find my simplified version of Julia's recipe encouraging.  It's wonderful as a hearty winter dish for family or as an elegant entree for guests, lunch or dinner. 
 
You can prepare a day ahead the base, mushrooms or sauce, or the whole stew and refrigerate.  This stew actually improves with flavor when made in advance; so it's great for cooking on the weekend to reheat for weekday meals, or for just preparing ahead for entertaining.  It freezes very well..many years ago, I adjusted the ingredients for large quantity, then prepared and froze this dish to serve 100 guests at our housewarming.

                                    No Worry About The Car, Dear...

                                         
                                     Everything Will Be Just Fine!

As inspired by Julia Child's Boeuf Bourguignon, The French Chef Cookbook

Serves approx. 4...use a 2 1/2 qt. flameproof casserole dish. (Recipe may be doubled for approx. 8 servings...use a 4 qt. flameproof casserole dish.)

Ingredients

The Beef Stew Base

• 3 oz. lean, unsmoked bacon (I used turkey bacon.), cut into about 1" long & 1/4" wide sticks (lardons)*
• Extra virgin olive oil
• 1 1/2  lbs. lean beef stew meat (I used shoulder chuck.), cut into 2-3" chunks and well-dried on paper towels*
• Approx. 1 c. +2 TB full-bodied, young red wine
• Approx.  2 1/2 - 3 c. beef bouillon (broth--not consume), divided between the base and the sauce
• 1/2 TB tomato paste
• 1-2 pressed garlic cloves
• 1/4 tsp. dried thyme
• 1 small bay leaf
• Approx. 1/4 tsp. salt, or to taste

The Mushrooms

• 1/2 lb. fresh mushrooms, cleaned & caps quartered (not sliced); stems cut on the bias*
• 1/2 TB extra virgin olive oil
• 1 1/2 TB salted butter
• 1/4 tsp. salt 

The Onions

• 1/ea. 15 oz. jar whole, small white or pearl onions--not pickled (I used Aunt Nellie's Holland Style...Kroger has).  Drain and reserve the juice for the sauce.

The Sauce

• 3 TB salted butter, softened at room temperature
• 3 TB all-purpose flour
• Reserved onion juice, as needed
• Reserved beef bouillon, as needed
• Salt to taste
• Freshly ground black pepper to taste

*Tips

• Bacon:  Optional.
• Beef:  Lean, boneless chunks from the round, rump, or shoulder chuck...chuck is more flavorful.  Dry the beef chunks well with paper towels, or they will steam, rather than brown.
• Mushrooms:  Clean by wiping with a damp paper towel.

Suggested Accompaniments

• Wide egg noodles, or rice (garnish w/parsley)
• French bread
• Salad
• Red wine (same as used for cooking) 

                                         Say, About That Promotion...

                                   Things Are Looking Pretty Good!

Directions

The Beef Stew Base

1. Preheat the oven to 300º.
2. In a large skillet, brown the bacon lardons lightly with about 1 TB olive oil over medium-high heat, to render the fat.  With a slotted cooking spoon, remove the lardons from the pan and set aside.
3. Add a little olive oil as necessary to film the skillet to about 1/16" inch and heat over moderately-high heat until hot, but not smoking.  Add the well-dried beef chunks and toss to coat with the oil.  Without crowding, brown the beef, adding more oil if needed.  Reduce the heat if necessary and turn the meat frequently to brown all sides.  Place the beef as it is browned, into a 2 1/2 qt. flameproof casserole dish.
4. Pour the browning fat out of the skillet and add the red wine.  Using a spatula or wooden spoon, scrape all the flavorful brown bits from the pan into the wine, then pour the wine over the beef in the casserole.  Set the skillet aside for the mushrooms.
5. Add the browned lardons to the casserole and enough beef bouillon to almost cover the meat.  Stir in the rest of the ingredients and bring the casserole to a simmer on the stove.
6. Cover the casserole and place in the oven.  Simmer for about 2 1/2 to 3 hours, or until the meat is tender when pierced with a fork.  (Check the casserole after the first hour; and if necessary, stir in more beef bouillon for the liquid to come up the meat about half way.) 

The Mushrooms

1. In the large skillet used for browning the beef, heat the oil and butter until the butter foam begins to subside.  Add the mushrooms and toss over medium-high heat about 3-4 minutes, or until the mushrooms are very lightly browned.
2. Remove the mushrooms to a side dish until needed, then toss with the salt.  Reserve the skillet for the sauce.

The Sauce

1. When the beef is done, remove the bay leaf and set the casserole cover askew, then drain the cooking liquid into a large liquid measuring cup.  Add the reserved onion juice...then, more beef bouillon...as necessary, to equal 1 1/2 c. liquid.  Pour the liquid into the large skillet you had used for browning the mushrooms.
2. Skim off fat (leave a little for flavor) and bring the liquid to a simmer over medium heat on the stove.  Taste very carefully, then add salt and freshly ground black pepper as you like.
3. In a small bowl, with a spatula, cream the butter and flour into a smooth paste.  Blend in several spoonfuls of the beef cooking liquid with a whisk.  Whisking constantly, blend this mixture into the rest of the beef liquid in the skillet and bring to a simmer.

The Finale

1. Add the mushrooms and the drained onions to the beef in the casserole dish.  Pour in the sauce and cover.  To blend the flavors, bring to a simmer on the stove over medium heat, and cook slowly for 5 minutes, reducing the heat as necessary to just simmer.
2. Stir the casserole to baste the meat and vegetables with the sauce.
3. If not serving immediately, cool, cover and refrigerate to reheat later.  Freezes well.

Serve over wide egg noodle or rice with a nice salad and hot French bread, and the same wine you used for the recipe. 

Bon Appetit Y'all...Enjoy!


Printable Recipe

Butternut Squash Pancakes with Whole Wheat and Toasted Pecans ~ Plus Creamy Butternut Squash Soup!

Did you receive a holiday gift of Williams-Sonoma's highly prized butternut squash puree?  Well, I was a fortunate recipient of this organic, savory puree from my daughter's very thoughtful mother-in-law! You know if someone gives me a food product, I'm probably going to develop a recipe for a post.  Although I'm sure the savory soup recipe on the jar is delicious, I wanted to try something different.  When I ran a couple of thoughts by my daughter, she immediately zeroed in on the idea of pancakes!  For the leftover puree, I developed a sublime, comforting and simple creamy soup.

These hearty pancakes are a great way to begin the New Year...enjoy with maple syrup and toasted pecans for a glorious New Year Eve's supper or New Year's Day brunch! 

                                             Sure to Guarantee...

                                        A Very Gratifying New Year!                           


Serves 5-6  (makes approx. 16/ea. 4 1/2" pancakes)

Ingredients

• 2 c. sifted all-purpose flour
• 1 c. sifted whole-wheat flour
• 3 TB light brown sugar
• 1 TB baking powder
• 1 tsp. baking soda
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/8th tsp. ground mace
• 1/2 tsp. salt
• 1 1/2 c. whole or 2 percent milk
• 1 c. butternut squash puree (I used Williams-Sonoma Butternut Squash Puree, which is a savory version w/the addition of cinnamon, nutmeg and brown sugar, available in a 2 lb. jar.)
• 2 large eggs, slightly beaten
• 2 TB vegetable oil (I used canola oil)
• 2 TB apple cider vinegar 
• vegetable shortening for the griddle

Suggested Toppings

• Butter
• Maple syrup
• Toasted, coarsely chopped pecans (allow approx. 2 TB/serving or 2 c. for the full recipe of pancakes)

Directions

1. In a large bowl, sift together all the dry ingredients and set aside.
2. In a medium bowl, whisk together the milk, squash puree, eggs, vegetable oil and vinegar.
3. Make a well in the center of the dry ingredients and add the wet ingredients.  Stir just until combined.
4. Heat a skillet or electric griddle to medium low or 375º, or until a droplet of water skitters around the pan.
5. Lightly grease the skillet or griddle with the shortening.
6. Using a large scooped spoon, measuring cup or pitcher, pour about 1/4 c. of batter for each pancake onto the hot pan...don't crowd the pancakes.
7. Cook until the cakes are puffy, full of bubbles and the edges are cooked.  Turn once and cook until the other side is done or golden brown.  You can keep the pancakes warm in a preheated 250º oven as you cook:  Place in a single layer on an ungreased cookie sheet, cover lightly w/foil and transfer to the warm oven.*
8. For the toasted pecans: Just toast in a frying pan over medium high heat, stirring frequently until they smell fragrant and become lightly browned.
 

*Tip
You can freeze the pancakes for up to six weeks:  Place in an air-tight freezer bag with pieces of wax paper between the pancakes...then place in another freezer bag.  Reheat in the microwave by stacking up to 3 frozen pancakes at a time on a microwavable plate and heat on high about 20 seconds per pancake...being careful not to create tough pancakes by overcooking.

Add a nice dollop of butter to your stack with a generous amount of maple syrup and toss on some toasted pecans for an extra special treat! You'll enjoy a healthy and delicious start to the New Year with these delightful and comforting pancakes for breakfast, brunch, lunch or supper!

Creamy Butternut Squash Soup

For each cup of Williams-Sonoma Butternut Squash Puree, whisk in 1/3 c. half and half and 1/8th tsp. freshly ground black pepper.  Heat the soup to a simmer in a saucepot on medium low heat, reduce heat to low and cook just until hot.  This puree is well seasoned and spiced; so if you use another butternut squash puree, you might want to add a little more spice and/or seasoning to taste... the spices used in the pancakes are a good guideline, along with salt, if necessary, in addition to the black pepper.


Here's to a healthy, prosperous and Happy New Year!


Printable Recipe

Festive Caramel and Dark Chocolate Coated Apples Dipped In Honey Roasted Peanuts (Or Not)

After receiving a gift of some gorgeous honeycrisp apples from Harry and David recently, I stopped to think about how I could use them in a simple recipe.  Then I remembered that I'd always wanted to make some gourmet candy-dipped apples!

These apples would make a great project with age-appropriate children. They'd also make wonderful gifts for teachers, friends, neighbors, co-workers or as stocking stuffers.  

I really liked using the caramel bits...no unwrapping to do!  Since the caramel and chocolate set quickly, you'll want to get well organized before you start.  The impressive presentation of this little project is so deceptive, as these apples are actually very easy to make and wrap...you'll love them!

                                                     So Tempting...

                                      Hope They Make It To Packaging!

Approximately 3-4 large or 5 medium apples

Ingredients

• About 3-4 large or 5 medium fresh apples (I used honeycrisp apples...red delicious would be good also.)
• Fruit Fresh produce protector (a powder typically used for canning and made by Ball) or lemon juice
• 1/ea. 11 oz. bag caramel bits
• 2 TB water
• 2 TB vegetable shortening (I used butter-flavored shortening.)
• 1/ea. 10 oz. bag dark chocolate morsels
• 1 c. coarsely chopped honey roasted peanuts (Let your food processor chop the nuts!  Chopped toasted slivered almonds or chopped toasted pecans would be good also.)

Supplies

• Wax paper
• Butter-flavored cooking spray
• 6" Cookie Sticks (Wilton has a package of 20/ea. white sticks.)
• 3 3/8" round cardboard discs (Wilton includes these silver-covered boards in their 8/set Favor Kit...or you can cut your own from cardboard and cover with foil if you like.)
• Approx. 21"x27" sheet of craft cello wrap for each apple (I cut from a roll of cello wrap.)
• Silver or gold twist bag ties for securing wrap around apples (I just used the short strips of ribbon included in the Wilton Favor Kit.)
• 22" strips of 1/4" wide florist or satin decorative ribbon (I used two/ea. strips of this ribbon per apple.)

Directions

Coating The Apples

1. Line a baking pan with wax paper and spray with the cooking spray.  Set aside.
2. Place the chopped peanuts into a small bowl and set aside.
3. Clean the apples and remove the stems and bottoms, along with any bad spots...sprinkle these areas with the Fruit Fresh or lemon juice.
4. Insert the cookie sticks about 2" into the stem areas of the apples, twisting and pushing as necessary...taking care not to push too far.  (You might want to cover part of the sticks with foil or a piece of paper towel as you coat the apples in order to keep the stems clean.)
5. Pour the caramel bits into a medium-small saucepan.  Add the water and stir constantly over medium-low heat until the bits are completely melted--about 3 minutes.
6. One at a time, set the apples into the melted caramel and spoon the caramel over the apples, leaving about an inch of each apple exposed around the sticks.  Allow the excess caramel to drip off the apples.  Scrape the bottom of the apples and place into the prepared baking pan, keeping the apples separated.  (If the caramel sets up before you finish coating the apples, simply add a tiny bit more of water and reheat over medium-low heat.)  Refrigerate the apples for about 1 hour, then remove from the refrigerator and set aside.
7. Line another baking pan with wax paper and spray with the cooking spray. Set aside.
8. Melt the chocolate morsels with the shortening in a medium-small saucepan over the lowest heat possible.  When the morsels begin to melt, remove from the heat and stir.  Return to the heat a few seconds at a time, stirring just until the morsels are melted.  Once the morsels are completely melted, immediately remove from the heat.
9. Liberally coat the apples with the chocolate in the same manner as with the caramel.  (Work quickly with the chocolate and try to avoid reheating it, as it tends to overcook.  If you have to melt the chocolate a little more, do it very quickly over the lowest possible heat and stir constantly.)
10. Immediately, while the chocolate is still warm, coat the apples with the chopped peanuts:  One at a time, hold the apples horizontally over the bowl of peanuts; and, while turning the apples, spoon the nuts over them, leaving about an inch of the chocolate coating exposed at the top of each apple.  Place the apples into the new wax paper-lined baking pan and refrigerate for about 1/2 hour or until well set. 
    

                                                Happy Holidays!                   
              

                                                From Me To You!

Packaging The Apples

For each apple:  Center a cardboard disc on a piece of the craft cello wrap.  (I left the silver side of the disc down.)  Bring the wrap up over the apple, covering all exposed sides of the apple and secure with a twist tie or short strip of ribbon.  Tie one strip of the decorative ribbon around the secured area and tie another decorative strip of ribbon over that.  Fan the cello wrap a little at the top of the apple.  Keep the apples in the refrigerator for up to one week.

                                                       Ta-Da...                                     
                                            

                                    Your Very Own Hand Creation!


Printable Recipe

Sweet Potato Casserole with Crunchy Nut Topping

I get calls this time every year for this fabulous recipe!  I tweaked it from a recipe I got years ago in catering school, and it makes a great take-along dish.

Just for the sake of being more "technically correct," I changed the name to Sweet Potato Casserole instead of Sweet Potato Souffle, as it was originally called.  It must be a "Southern thing":  the term "souffle" was often loosely used in school. 

                                                So Here We Are...

                                     Just In Time For Thanksgiving!

Freezes well - Thaw before adding the topping and cooking.

Serves 6-8

The Filling: 

• 2 c. mashed, cooked sweet potatoes*
• 3/4 stick (6 TB) salted butter
• 1 c. sugar
• 1/2 c. canned evaporated milk
• 2 large eggs
• 1 tsp. vanilla
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/8 tsp. mace
• 1/4 tsp. salt
• Butter-flavored non-stick cooking spray (for the pan)

*Use about 1 and 3/4 lbs. sweet potatoes: wash and boil or bake whole, with the skin on, until fork tender; place in a bowl of cold water for about a minute, peel and mash - or use a 40 oz. can of yams in syrup (drain well).  I've used either, but my daughter and I have found the canned yams work equally as well as the fresh sweet potatoes.


In a heavy-duty mixer, combine the potatoes with the butter.  Add all the other ingredients and mix well.  Spray a shallow, approximate 9 x 1 1/2 (nine by one and one-half) inches round oven-to-table cookware dish with a butter- flavored cooking spray.  Spoon the mixture into the dish.

The Topping:

You can make a day or two ahead and keep in a container in the pantry, if you like.

• 3/4  c. crushed*  frosted corn flakes - about 1 1/2  (one and one-half ) cups whole flakes 
• 1/2 c. light brown sugar (firmly packed)
• 1/2 stick (4 TB) salted butter, melted
• 1/2 c. coarsely chopped pecans or walnuts 

*Tip:  Crush the corn flakes (not too fine) in the blender, or between two sheets of wax paper with a rolling pin.

Preheat the oven to 350º.
Combine with a fork the corn flakes, sugar and melted butter. Add the nuts and mix well. (My daughter and I traditionally sneak a couple of tablespoons to nibble - the cook's reward - yummy!)  Sprinkle the corn flake topping over the sweet potato mixture and bake for about 25 minutes, or until the topping is golden brown. Gobble Gobble!


What's That Got to do with This?

A sign of the times, or time?
While getting dressed one morning recently, I was "half" watching a rerun of an old "Lassie" TV show from the 1954 series.  "Gramps," played marvelously by George Cleveland, was sitting at the dining room table with his hand to his head, pondering (another) Lassie/Jeff dilemma. I thought he was on his cell phone, until I saw him get up to use the old wall crank phone!  That made me wake up!  

I hope you and yours enjoy a "Norman Rockwell" Thanksgiving like one you know "Gramps," Jeff and his mother, Ellen, would have had!

Rich, Rustic Mashed Potatoes...Thanksgiving and Family

Finally sharing what I used to refer to as my heart attack mashed potatoes...just in time for Thanksgiving!  They are the epitome of classic, rich mashed potatoes.  While yummy and creamy (but not soupy), they have a real potato taste!  I insist on using Idaho potatoes for this recipe; but my secret for these decadent, rustic mashed potatoes is the type of milk I use.

I call this milk the poor man's rich cream...it's so inexpensive.  As I've told my daughter, this milk should always be on hand...it keeps in your pantry until you open it.  It's a great substitute in any baking recipe that calls for whole milk...just mix half water to half of this milk to achieve the equivalent amount of whole milk you need.  If you like, you can use it as a cream in your coffee.  It has so many options...you'll find it in many of my recipes.  You can even make ice cream with it!  So what is it already...it's evaporated milk!

If you haven't kept evaporated milk as a staple in your pantry before, have I convinced you that you should...it's great in emergencies!  By the way, don't bother buying the light evaporated milk...it's just watered down, and you can do that yourself!  Good grief, I didn't mean to make this post a tribute to evaporated milk!

Back to the mashed potatoes...even with our beloved and traditional Sweet Potato Casserole with Crunchy Nut Topping, our crowd would miss these...

                       Gotta-Have Mashed Potatoes on Thanksgiving...

                                               A Time To Indulge!
                                              

Approximately 6/ea. 2/3 c. servings

Ingredients

• 3 large Idaho potatoes (a little over 2 lbs.)
• approx. 1/2 to 3/4 tsp. table salt (or to taste), plus about 3/4 tsp. for water to boil the potatoes
• approx. 1/2 tsp. freshly ground black pepper (or to taste)
• 1/4 c. (1/2 stick) salted butter (cut into about tablespoon-size cubes)
• about 2 TB evaporated milk (or as needed to achieve desired consistency) Don't use any other milk or cream...this makes the recipe! (But, I think I explained that.)

Garnishes

• 1 TB butter
• sprinkle of paprika
• fresh parsley sprig

Directions

1. Scrub and peel the potatoes completely or partially, or don't peel at all.  (My daughter prefers a little peel left on the potatoes, as I used in the potatoes pictured above.)  Remove any bad spots and cut the potatoes into eighths, or 2" cubes...as uniformly as possible so the potatoes will cook evenly.  (Avoid cutting the pieces too small, or the potatoes may absorb too much water while cooking...I believe I learned that from my brother-in-law many years ago.)
2. Place the potatoes into a sauce pot and cover them with cold (about 6 c.) water.  Sprinkle about 3/4 tsp. salt into the pot.
3. Bring the potatoes to a boil over medium-high heat and cover with a lid.   Boil the potatoes approximately 20 minutes (check after 15 minutes), or until a fork inserted into a couple of potatoes goes in and out easily and the potatoes are tender without being soupy or mushy...don't overcook!  Stir frequently with a wooden spoon to keep the potatoes from settling onto the bottom of the pan.
4. Drain the potatoes immediately...you don't want water-logged potatoes!
5. Place the potatoes back into the sauce pot and immediately sprinkle with the salt and pepper (the seasoning is better absorbed at this point).  Mash* the cut-up butter into the potatoes. 
6. Mash in the evaporated milk, adding a teeny bit more at a time if necessary to achieve a good consistency without being, here again, soupy or mushy.
7. Pile the potatoes high into a bowl and garnish as suggested above:  Make a slight indentation in the center and add about a tablespoon of butter...let the butter melt and drizzle down the potatoes.  For color, sprinkle lightly with paprika and add a parsley sprig on the side of the potatoes.  Serve immediately while warm.*  

*Tips

Potato Mashers:  *I prefer a smooth potato masher similar to OXO's #34581...not trying to sell this particular masher...I just couldn't find a consistent description of the type of masher I use.  Also, I prefer using a masher to using a mixer; and some people even like a little surprise lump here or there in their mashed potatoes.  These potatoes should have body, but shouldn't be stiff either...definitely not soupy or mushy (did I say that already?).

If it's not possible to serve the potatoes immediately:  Before you dish the potatoes into a bowl, you can use a double boiler to keep them warm on low heat for a little while on the stove top.  Just keep the potatoes in the sauce pot before you garnish them.  Then create a double boiler by bringing a little water to simmer in a large sauce pan with high sides and wider than the pot with the potatoes.  Place the sauce pot with the potatoes into the simmering water.  Cover the potatoes and stir them frequently, adding a little https://www.bonniebanters.com/2021/02/amazing-potato-cakes-easiest-and-best.htmlmore evaporated milk if necessary.

Leftovers:  Stir some chopped green onion (stems and all) into the mashed potatoes and refrigerate until cold.  Form the mixture into about 2" patties and fry in a little (equal amount of) butter and olive oil.  You'll find these easy potato patties delicious and worthy of making extra mashed potatoes for leftovers!  Update: You can also try my updated recipe for Amazing Potato Cakes.

Suggested Thanksgiving Theme:  Have each person bring a favorite old family photo, not more than 5" x 6", and share why they love it so much.  Place each photo at their place settings!

Never thought I'd have so much to say about mashed potatoes!  Oh, the older girl in the photo is my mother with her dad and her two half sisters (circa early 1930's, in southern California).

Hope your Thanksgiving is as satisfying as these mashed potatoes...they'll be eating them with their eyes before they even sit down!  Enjoy!

Printable Recipe

Fall Harvest Apple Cake with Butter Pecan Glaze

We're just thrilled! My son proposed to his girlfriend a little more than a week ago while on a trip to Ireland!  In honor of their engagement, I'm sharing this marvelous apple cake.  I served it for dessert the first time she joined the family for dinner...three years ago this fall.

The cake was a big hit at that dinner; however, I wanted more of an obvious apple taste.  The original recipe called for grated apples...this time, I used sliced apples.  I was delighted with the results!  The sliced apples offer more of the apple taste that I desired and form a beautiful circle (of love?) in the middle.  The rich butter pecan glaze complements the apple cake perfectly.
                       
                                                 A Warm Welcome...

                                                  To Our Table!

As adapted from White Lily Flour's recipe for Fresh Apple Cake with Butter Pecan Glaze

Approximately 12 servings

Ingredients

The Cake

• Non-stick baking spray (for pan)
• 3 c. sifted all-purpose plain flour (I use White Lily...obviously!)
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 c. firmly packed, light brown sugar
• 1 1/2 c. vegetable or canola oil (I use canola oil)
• 3 large eggs, room temperature, lightly beaten
• 2 tsp. pure vanilla extract
• 4 c. cleaned, peeled, cored, quartered & thinly sliced apples--about 4/ea., 2 5/8" in diameter (I use Gala apples)*
• 1 c. chopped pecans*

The Glaze

• 1/4 c. salted butter
• 1/2 c. chopped pecans*
• 3/4 c. firmly packed, light brown sugar
• 1/4 c. heavy cream (I use evaporated milk)
• 1/4 c. light corn syrup
• 1/8 tsp. orange extract (I use...but this extract is optional)

*Tip
This is a good recipe for your food processor:  Using the chopping blade, chop the pecans on pulse.  Switch to the slicing blade and place the apple quarters horizontally into the chute to slice.

Opening Our Hearts...

And Sharing The Bounty!

Directions

The Cake

1. Thoroughly spray a 10" Bundt pan, including the tube, with the baking spray.
2. Whisk well the flour, cinnamon, baking soda and salt in a medium bowl.
3. Preheat the oven to 350º.
4. Beat the brown sugar, oil and eggs on medium speed, just until well combined.  Gradually add the flour mixture on low speed, about a cup at a time, and blend just until well combined.  Scrape the bowl.   Give a quick little extra beat on medium low.  Stir in the vanilla, then fold in the apples and pecans.
5. Pour the batter into the prepared pan, filling no more than 3/4 full.
6. Bake about 50-60 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.  (My cake takes 60 minutes.)
7. Place on a wire rack, cover with a clean dish towel and cool overnight.
8. To release:  Gently run a very thin-bladed knife around the edges and tube of the pan.  Carefully invert the cake onto a serving platter and leave the fluted side up.

The Glaze

1. Melt the butter in a small saucepan.  Toast the pecans in the butter over medium heat, stirring constantly.
2. Whisk in the brown sugar, cream and corn syrup, then bring to a rolling boil.
3. Cook about 2 minutes, stirring constantly.  Remove from the heat and blend in the orange extract.
4. Cool the glaze until thickened.  Drizzle over the cake, reserving some to spoon over individual slices.

When ready to serve, slice the cake carefully with a serrated knife.  (Sorry, my photo of the sliced cake didn't really show the circle of apple slices in the center.)  Because of the apples, refrigerate any leftover cake after a couple of days.

Enjoy autumn's bounty with this moist and satisfying, delicious apple cake...it would be perfect for Thanksgiving!

Printable Recipe 

                                    The Bachelor Has Nothing On Him!

                                                 Slea Head Beach