Apple Skillet Cake (photo above)
1 stick Hiland Butter
½ cup sugar
1 tablespoon Griffin’s Original Syrup
1 teaspoon cinnamon
5 Granny Smith apples, peeled and sliced
½ cup Miller Pecan Co. pecan halves
1 cup Shawnee Mills Self-Rising Flour
1/3 cup sugar
½ teaspoon apple pie spice (cinnamon also will work)
3 tablespoons Hiland Butter, melted
1 egg
1/3 cup evaporated milk
¼ cup Hiland Sour Cream
Melt butter in 8- or 9-inch cast iron skillet over medium heat. Stir in ½ cup sugar, syrup and 1 teaspoon cinnamon. Arrange apple slices and pecans over butter-sugar mixture. Turn heat down to medium-low while making cake batter. Remove several slices to garnish the top.
In a medium bowl, stir together flour, sugar and apple pie spice. Add melted butter, egg, milk and sour cream. Mix until just moistened.
Spread cake batter over remaining apples and pecans, gently spreading to cover. Add the reserved apples to garnish the top of the cake. Move to a preheated 375 F oven, and bake 20 minutes or until cake is golden and slightly puffy. You can use a toothpick to check for doneness. Remove from oven, and let sit for 5 minutes. Serve with freshly whipped Hiland cream or Hiland vanilla ice cream.
Possible additions to Thanksgiving menu
DEAR MELBA: Here's a good dessert for Thanksgiving dinner.
APPLESAUCE BROWNIES
½ cup shortening
1 ½ cups sugar
2 eggs
2 cups flour
1 ½ teaspoons baking soda
2 tablespoons cocoa
½ teaspoon salt
1 teaspoon vanilla
2 cups applesauce
½ cup chocolate chips
½ cup chopped pecans
Preheat oven to 350 F. Spray 9-by-13-inch pan with nonstick spray. In large mixing bowl, cream together shortening and sugar. Add eggs, flour, baking soda, cocoa, salt, vanilla and applesauce. Mix well and spread in prepared pan. Sprinkle top with chocolate chip and nuts. Bake about 20-to-25 minutes or until inserted toothpick comes out clean.
— Melanie, Oklahoma City
DEAR MELBA: I think readers might like this casserole for Thanksgiving or Christmas.
GREEN BEAN CASSEROLE
3 slices bacon
1 package (10 ounces) frozen
French-cut green beans
1 can cream of mushroom soup
½ teaspoon salt, approximately
¼ teaspoon garlic powder
½ cup black olives, sliced
1 can water chestnuts, drained and sliced
Cook bacon until crisp. Set aside to cool before breaking into crunchy pieces.
Heat oven to 325 F. Cook green beans by package directions. Drain and stir in soup, salt, garlic powder, sliced olives and chestnuts. Toss and spread in casserole dish. Sprinkle with crushed bacon and bake about 30 minutes.
— Mary D., Oklahoma City
DEAR MELBA: I am looking for a "slow cooker" recipe for Italian Roast Beef. — Thomas J. Forchtner
CAKE BATTER MATTERS
DEAR MELBA: From time to time, there are recipes in your column for cakes and cookies requiring 18.5 ounce cake mixes.
About two years ago, one of the companies that makes mixes reduced the 18:5 ounce cake mixes to 15.25 ounces. Is there some way to alter the recipes we've used so long?
— Mary Anne Pedersen, Oklahoma City When I'm using a cake mix, I continue using the recipes and the mixes I've used in the past, even though they have a few ounces less contents than they had years ago. So far it works. — Melba
If you have a problem other readers might help solve or an idea you’d like to share, email me at mlovelace@oklahoman.com or write to Melba’s Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.