Winter 2017

Page 44

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Courtesy of Loretta Gillen

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Apple Raisin Pecan Pound Cake In memory of Caroline Angerome My mother was an exceptional cook. Food was her way of bringing the family together. Peppers were always frying on the stove ‘just in case’ someone stopped by for a visit. ‘You can do anything with fried peppers,’ she’d say. ‘Peppers and eggs, sausage and peppers, chicken scallopini.’ And a hot pot of fresh perked coffee was a treat with any of her special desserts, like this one.

Ingredients ➜3 cups unsifted flour ➜1 teaspoon baking soda ➜1 /2 teaspoon cinnamon ➜1 /8 teaspoon salt ➜1 /2 cup vegetable oil ➜2 cups sugar

➜3 eggs ➜2 tablespoons vanilla ➜2 cups pared and finely chopped apples

➜1 /2 cup chopped pecans ➜1 /2 cup raisins

Directions Pre-heat oven to 375 degrees. Combine flour, baking soda, cinnamon and salt; set aside. In large bowl, with electric mixer beat together at medium speed sugar, oil, eggs and vanilla until thoroughly combined. Gradually beat in flour mixture until smooth. Fold in apples, nuts and raisins; turn in greased 10-inch tube or Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until cake tester comes out smooth.

PRH Signature Wine Pairing by Vincent Novello Layer Cake Rosé of Pinot Noir $12.99 42

| rowhome magazine | January / February / March 2017

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