Apple and Cheddar Cake


This is an unusual dessert – it’s more savory than sweet – and cheddar cheese and apple make it very special.

3/4 c flour
1/2 c cornmeal
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c butter, softened
3/4 c sugar -I use coconut palm sugar
2 eggs
6 TBSP milk
1 c cheddar, grated
2 tart apples, grated

Preheat oven to 350. Grease a 9 inch cake pan.

Combine flour, cornmeal, baking powder and salt in a bowl, whisk together.

Combine butter and sugar in a large mixing bowl, cream with an electric mixer. Add eggs one at a time until well blended. Mix in 1/2 the flour, 1/2 the milk, combine, then add remaining flour and milk. Stir in apple and cheese. Scrape into pan.

Bake for 30 – 40 minutes until toothpick comes out clean.

Let cool in a pan and flip out onto a rack.

Serves 8.

Cheddar Chive Biscuits


These biscuits are amazing! I switch up the cheese depending on what I am serving them with. The recipe is adapted from Bon Appetite Feb 2010.

3 3/4 c flour
1 1/2 TBSP baking powder
1 1/2 tsp baking soda
1 1/4 tsp salt
1/2 c chilled unsalted butter, cut into cubes
2 c grated sharp cheddar cheese
1/3 c chopped fresh chives
1 3/4 c chilled buttermilk

Preheat to 425°F. Line heavy large baking sheet with parchment paper.

Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese and fresh chives toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 c batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes.

12 biscuits.

Bacon & Cheddar muffins


Bacon and cheddar muffins – oh yeah!! smoky cheesy goodness get in my belly now! Even the kids gobbled these up. I served them with a Roasted Garlic and Kale Soup.

1 egg
1 c buttermilk
1/4 c vegetable oil
1 c shredded cheddar cheese
8 bacon strips, cooked and crumbled
2 c all purpose flour
2 TBSP sugar
3 tsp baking powder
1/4 tsp Kosher salt
1/8 tsp garlic powder
1/2 tsp cracked black pepper
1 tsp Creole seasoning.

Preheat oven to 400.

In a large bowl, beat the egg, milk and oil together. Stir in the bacon crumbles and shredded cheddar cheese.
Add the dry ingredients, stirring as you go, incorporating just until blended.
Fill greased muffin cups 2/3 full.

Bake at 400 degrees for 15-20 minutes until cooked all the way through. Cool for 5 minutes and remove from the muffin pan, placing on a wire rack to cool. Best served when warm.

Makes 12 muffins.

Bacon, Cheddar & Leek Souffle


I love soufflés, they are not as hard as everyone thinks, and really, what is better then eggs and cheese?

1/2 c thinly sliced leeks
2 TBSP unsalted butter
6 slices of lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled
1/3 c all-purpose flour
1 1/3 c milk
cayenne to taste
1 1/2 c coarsely grated Cheddar
4 large eggs, separated
Cream of tartar
1/4 c finely grates Parmesan cheese

In a 2 – 3 qt pan cook the leeks in the butter and the reserved bacon fat over moderately low heat, stirring, until softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes.

Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon.

In a bowl with an electric mixer beat the egg whites with a pinch of cream of tartar until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly.

Prepare souffle dish: generously butter dish, then pour in parmesan cheese, cover with plastic wrap and shake to distribute the cheese.

Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden.

Serve the soufflé immediately.

Serves 4.