Preheat oven to 350 degrees.
In mixer, beat sour cream, brown sugar, and Karo syrup. Add water. Beat in eggs, baking powder, baking soda, salt, cinnamon, and ginger. Mix in flour little by little until batter is smooth. Stir in apples and pour evenly into both cake pans.
Bake for 20 to 25 minutes until a toothpick poked into the center of each cake comes out clean. Serve with a dollop of clotted or whipped cream.
Beef and Lentil Soup
1½ pounds stewing cubes
3 tablespoons high heat sunflower oil
¾ cup onion plus ½ cup
2 14 oz. cans diced tomatoes
1 qt. culinary beef broth
1 cup water
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, grated
¾ cup lentils
¼ cup wild rice
1 cup sliced carrots
1 cup sliced celery
Brown stewing cubes in sunflower oil. Add ¾ cup onions and sauté about 2 minutes. Stir in diced tomatoes, beef broth, water, salt, pepper, and garlic. Bring to a boil, then turn to simmer for ½ hour. Add lentils and wild rice, bring to a boil, and simmer for another ½ hour. Add carrots, celery, and the remainder of onion. Bring to a boil and simmer for another ½ hour. Serve piping hot with crusty bread. This recipe will serve 6.
Fall Fruit Salad
2 apples cut in small chunks (I use 2 different
kinds for color and flavor—perhaps Granny
Smith and Ginger Gold)
1 firm Anjou pear, cut in small chunks
1 cup green grapes, washed and drained
1 cup chopped celery
½ cup chopped pecans
1 cup Yoplait peach yogurt (original)
1 tablespoon mayonnaise
1 tablespoon lemon juice
Mix fruit, celery, and pecans in a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, and lemon juice. Pour the yogurt mixture over the fruit and nut mixture and stir well. Chill at least an hour before serving.
