Apple Cake

Warm Apple Spice Cake with Caramel Sauce

Check our Lucky 32 Southern Kitchen Blog Post – An Apple A Day Helps Diversity Stay

3 each Granny Smith Apples
3 cups Flour
1 1/2 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 pound Butter
1/2 cup Vegetable Oil
2 cups Sugar
3 each Eggs
2 tsp. Vanilla
2 cups Caramel Sauce

Pre-heat oven to 350 degrees. Spray 9 X 13 pan with cooking spray and set aside. Peel, core and dice apples into 1 inch pieces, set aside. In a large mixing bowl, add flour, baking soda, cinnamon, salt and nutmeg. Blend together. Place butter, oil and sugar in bowl of electric mixer. Using paddle attachment, mix on slow speed until just blended. Turn speed to high and continue mixing until thoroughly combined. Add eggs one at a time, beating well after each addition. Add vanilla and beat on high-speed 3-4 minutes, until light and fluffy. Turn mixer back to medium speed and gradually add dry ingredients. Turn off mixer when ingredients are just blended. Avoid over-mixing. Fold in apples. Fold batter into prepared pan. Bake for 50 minutes, until golden brown and toothpick comes out clean. When cake has cooled, slice and serve with a scoop of vanilla ice cream and drizzled with caramel sauce.

Makes: 9 slices

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Spiced Pecans

Check our Lucky 32 Southern Kitchen Blog Post – In Praise Of The True Southern Watermelon

1 pound Pecan Pieces
2 cups Sugar
2 cups Water
1 teaspoon Cayenne Pepper
2 teaspoon Allspice
1 Cinnamon Stick
1 teaspoon Salt

Prepare a sheet pan with parchment paper liner and pan release spray over liner. Combine all ingredients in saucepan and simmer on medium low heat for 30 minutes. Drain well. Fry pecans in deep fat for 60 seconds. Remove and allow to drain and cool.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Sour Cream Apple Pie

1 1/4 cups sour cream
2 eggs
1 1/2 cups sugar
2 1/4 tsp vanilla extract
1/3 tsp salt
1/3 cup flour
2 1/4 lbs Granny Smith Apples
1/4 pound butter
pie crust
1 1/2 cups apple pie topping

Preheat oven to 350 F degrees. Combine sour cream and eggs in a large mixing bowl and whip until creamy. Add sugar, vanilla, salt and flour and blend thoroughly. Core and slice the apples directly into sour cream mixture. Toss apples to coat well. Place dough in a 9” Spring-form cake pan. Using fingers, press dough gently until pan is evenly covered and smooth. Add sour cream apple mixture into pan. Spread topping evenly over the top of the pie. Cut butter into pats and place over the top of pie. Bake in preheated 350 F degree oven for 2 hours and 20 minutes. Pie may be frozen and served later.

TOPPING

1/2 cup flour
1/3 cup brown sugar
1/3 cup. walnut pieces
1 tbsp cinnamon

For topping, combine 1/2 cup flour, 1/3 cup brown sugar, 2 oz. walnut pieces, and 1 tbsp cinnamon in the bowl of a food processor. Process until ingredients are crumbled

Makes 1, 9” pie; 10 servings

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Rum Braised Peaches

1 stick Butter
¾ cup Brown Sugar
1 pound Peaches (peeled, pitted and sliced)
½ cup dark Rum
1 tsp Vanilla Extract
1 tbsp Lemon Juice

Heat butter in sauce pot until melted. Add brown sugar and cook on high, stirring constantly until frothy. Add peaches, rum and vanilla. Reduce heat to medium and cook until liquid is reduced by 1/3. Remove from heat and add lemon juice.

Makes – 3 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Red Velvet Cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting

4 cups All Purpose Flour
3/4 tsp Salt
3/4 tsp Baking Soda
1/2 pound Unsalted Butter
1 1/2 cups Sugar
1 1/2 tbsp Red Food Coloring
1 1/2 tbsp Cocoa Powder
1 tsp White Vinegar
5 Eggs
1/2 cup Greek Yogurt
1 3/4 cups Light Brown Sugar
1 1/2 cups Cream Cheese Frosting

Sift together flour, salt and baking soda. In stand mixer with paddle attachment, cream butter and sugar. Add food coloring, cocoa and vinegar. Add eggs one at a time, mixing well. Add flour mixture and yogurt in batches; starting with flour and ending with flour. Prepare cupcake molds with paper cups or butter and sugar. Divide batter evenly between molds, filling about 2/3 full. Bake at 325 degrees for 20-25 minutes. Test with toothpick for doneness. When done, allow to cool and then ice with cream cheese frosting.

Makes – 12 cup cakes

Cream Cheese Frosting

6 oz Cream Cheese, softened
4 oz Unsalted Butter, softened
1 1/2 tsp Vanilla Extract
1 tbsp Lemon Juice
1 pound 10X Powdered Sugar

To the bowl of the mixer add cream cheese, butter, vanilla and lemon juice. With paddle attachment, beat until light and fluffy. Gradually add powdered sugar until spreadable consistency is achieved.

Makes – 4 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Pumpkin Cheesecake

9” Graham Cracker Pie Crust
1 cup Pecan Pieces
2 lb Cream Cheese
½ cup Granulated Sugar
½ cup Brown Sugar
2 cups Canned Pumpkin
3 Large Eggs
¼ cup Heavy Whipping Cream
1/16 cup Jim Beam Bourbon
1 tsp Pure Vanilla Extract
1/16 cup Corn Starch
½ tbsp Ground Cinnamon
½ tsp Salt
½ tsp Ground Ginger
½ tsp Nutmeg
1 ½ cup Bourbon Cream Topping

Pre-heat oven to 350 degrees. Place graham crusts and pecans in food processor. Blend until nuts are finely ground and all ingredients are mixed well. Press crust on bottom of springform pan and ½ inch up sides of the pan. Refrigerate prepared crust. In mixer with paddle, blend cream cheese, sugar and brown sugar at medium speed for 4 minutes until smooth. Add pumpkin and continue mixing until well blended. Beat in eggs, cream, bourbon and vanilla until smooth. Add all other ingredients except cream topping and beat until just mixed. Pour mixture into prepared crusts. Place pan on sheet pan and bake at 350 degrees for 50 minutes or until toothpick inserted in the center comes out clean. Cool cheesecake 5 minutes, then pour cream topping on top. Chill overnight before serving.

Makes: 1 cheesecake

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Peanut Butter Pie

This is one of our favorite desserts at Lucky’s. It has the consistency of a very light ice cream pie. Since it needs to freeze overnight, it is an easy dessert to make ahead of time for company. Wrapped well it will hold for days in the freezer.

12 oz Cream Cheese
1 cup smooth Peanut Butter
¾ cup 10X Sugar
16 oz tub Cool Whip
10 tbsp Chocolate Chips
1 Graham Cracker Pie Crust
½ cup Chocolate Syrup
½ cup finely chopped Peanuts

Soften cream cheese at room temperature. Add cream cheese, peanut butter, and sugar to the bowl of an electric mixer. On medium speed, blend until mixture is light and fluffy. Using a rubber spatula, fold the Cool Whip into peanut butter mixture. Add chocolate chips and blend thoroughly with the rubber spatula. Pile filling into pie crust and place in freezer to harden overnight. Serve with chocolate syrup and nuts on top.

Serves: 8

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Frozen Chocolate Peanut Butter Pie chocolate sauce, whipped cream, roasted peanuts, cinnamon

Peaches and Cream

Check our Lucky 32 Southern Kitchen Blog Post – Eat a Peach: Recipes and Tips for August Peaches

2 Peaches
3/4 cup Boiled Custard (see recipe)
1/2 tsp Granulated Sugar
1/2 tsp Ground Cinnamon
1 sprig Fresh Mint

Peel peaches, remove pit and slice into 6 wedges. Ladle custard into a serving bowl. Arrange peach wedges around the custard. Combine sugar and cinnamon and sprinkle over peaches.

Makes 1 serving

Boiled Custard

1 quart Whole Milk
1 cup Granulated Sugar
2 tbsp Corn Starch
5 Eggs
1 tsp Vanilla Extract
1 tbsp Butter

In a pot, heat milk to a low simmer. In a bowl, whisk together sugar, corn starch and eggs. Slowly temper the eggs by beating in about 2 ounces of warm milk. Repeat process until all milk is combined with the eggs.Return mixture to the sauce pot and cook over very low heat for 3-5 minuets, or until mixture coats the back of a spoon. Remove from heat and add vanilla, then add butter in small pats, stirring until incorporated. If necessary, strain mixture to remove lumps.

Makes – 6 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Mexican Chocolate Cake

Nothing this good is simple. You will need to prepare the cake, Prickly Pear sauce and Chocolate icing as well as have some chocolate syrup, cinnamon and ice cream on hand before serving.

For each serving: Take a serving of cake and cut as if a hamburger bun. Inside drizzle some Prickly Pear sauce, and chocolate syrup, then layer in some Mexican Chocolate Icing on top. Place the other half of cake back on top. Sprinkle with cinnamon and serve with ice cream.

½ cup All Purpose Flour
5 ¼ cup Granulated Sugar
5 tsp Baking Powder
1 tbl Salt – Flake
1 lb Butter – In block
2 cups Water
3 cups Chocolate Chips
1 tbl Ground Cinnamon
¼ cup Cocoa Powder – Pure
1 ½ tsp Almond Extract
6 Eggs – beaten
2 ¼ cup Buttermilk
2 tbl Pure Vanilla Extract
1 ½ cup Almonds – slivered (ground in food processor)

Preheat oven to 350 degrees. Grease and dust pan with cocoa. Combine flour, sugar, baking powder, and salt in a bowl and set aside. Melt together chocolate chips, cocoa, butter, water, and cinnamon in pot, stirring well. Cook 3-5 minutes and remove from heat. Add flour mixture to chocolate mixture. Combine eggs, buttermilk, and vanilla and mix with chocolate batter. Stir in almonds and almond extract. Pour batter in pan and bake 1 hour and 5 minutes or until knife inserted in center comes out clean. Remove from heat and let rest for 5 minutes in pan. Remove from pan and cool to room temperature on cake rack.

PRICKLY PEAR SAUCE

1 ½ cup Prickly Pear Cactus Puree (can find a specialty Mexican food markets)
1 cup sugar
1 ½ Tbl Raspberry Vinegar

Combine all ingredients in pot and bring to a boil. Reduce sauce to a syrup consistency.

MEXICAN CHOCOLATE ICING

To a basic Chocolate icing, you can make or buy, add a few drops of almond extract and a about a teaspoon of cinnamon.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Lemonade Cake

1 box Lemon Cake Mix
1 package (about 4 oz) Instant Lemon Pudding Mix
¾ cup Water
¾ cup Vegetable Oil
4 Eggs
1 cup Lemon Syrup (For Glaze)

Preheat oven to 350 degrees. Grease and flour a tube or bundt pan. Add all other ingredients to a large mixing bowl – except Lemon Sytrup. Mix for 2 minutes with an electric mixer. Pour batter into prepared pan and bake in hot oven for 50 minutes. A toothpick inserted into the middle of cake should come out clean when cake is done. Remove cake from oven when done and immediately pour Lemon Syrup over top. Let cake stand in pan until mixture is absorbed, or overnight. Invert cake onto a large cake plate.

Slice and serve with fresh blueberries and fresh whipped cream.

LEMON SYRUP

¾ cup Water
¼ cup Sugar
1/3 cup Lemon Juice

Add water and sugar to small sauce pan. Place over medium heat. Mix well until sugar is dissolved. Heat mixture for 5 minutes stirring regularly. Remove syrup from heat and cool mixture in an ice bath. Once mixture is cooled below 50 degrees, add lemon juice and mix well.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.