Mondo Chocolate (and Apples)
Monday night I attended a fundraising dinner for Chicago Wilderness Magazine. As dinner was winding down, someone helping to run the function came over to the table with a huge basket. "Doug, you won the chocolate basket door prize." My God. This sucker's HUGE. There must be at least 5 lb of chocolate in that thing. I pulled out some items for us to keep and then brought the rest into work. I'm sure my department is up to the task of putting a dent in it.
Since I'm sure that everyone's waistline is expanding just looking at all that chocolate, I thought I'd also post a recipe for one of my favorite autumn treats. I made this over the weekend.
Nobby Apple Cake
1 cup sugar
1/4 cup Crisco
1 egg
3 cups apples, pared, cored, and diced
1 tsp vanilla
1/2 teaspoon each of baking powder, baking soda, salt, cinnamon, and nutmeg
1 cup flour
1. Cream shortening and sugar. Add beaten egg
2. Add apples, vanilla, and dry ingredients. Mix well.
3. Bake in a greased 8" square pan at 350° F for 45 minutes
1/4 cup Crisco
1 egg
3 cups apples, pared, cored, and diced
1 tsp vanilla
1/2 teaspoon each of baking powder, baking soda, salt, cinnamon, and nutmeg
1 cup flour
1. Cream shortening and sugar. Add beaten egg
2. Add apples, vanilla, and dry ingredients. Mix well.
3. Bake in a greased 8" square pan at 350° F for 45 minutes
Labels: Cooking
posted by Doug Taron @ 08:07
10 Comments:
nobby...*snickering*
I'll have to try that one.
As soon as I grow up. *L*
No such thing as too much chocolate.
Crisco? Not butter? Tsk.
If you need help with the chocolate, it is only about four hours to Chicago, just call!!
I'm definitely trying the nobby apple cake. I do the same thing when we get tons of fattening candy and such. except for the chocolate. I've got to hoard that myself. I'm not sure why, but I only recently started this fetish for chocolate, never had it before about 2 years ago.
Heather- Snicker and you won't get any...
Doug - My waistline disagrees with that statement. The rest of me is totally on board.
Gary Lee - I have made it once with butter. It's very good that way- but it doesn't taste like what Mom used to make.
Ben - There's still some left. Actually, there's still a whole lot left.
RCW - I've had my chocolate fetish for about 48 years.
I love a man who cooks with Crisco!
Crisco is the answer to the perfect pie crust and, as you said, the taste of mom's cooking.
With a tree full of apples, I think I know what I'll be making this weekend. Thanks for the recipe.
that sounds better than all those frightful apple pies i bungled.
Rodger- Yes, Crisco is what I usually use as the fat in my pie crusts. If you do make the cake, let me know. I'd be interested to hear how it turns out for you.
Spo- The nice thing about this recipe is that it's way easier than pie. How in the world did the phrase 'easy as pie' come to be? I don't consider it to be super difficult, but it can be fussy.
I am DEFINITELY going to try that recipe..it looks so easy and good!
I think I would prefer marg and or butter though..
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