Gossamer Tapestry

Reflections on conservation, butterflies, and ecology in the nation's heartland

Wednesday, October 17, 2007

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

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10 Comments:

At 11:20, Blogger butterfly girl said...

nobby...*snickering*

I'll have to try that one.

As soon as I grow up. *L*

 
At 14:34, Blogger Doug said...

No such thing as too much chocolate.

 
At 15:10, Blogger Gary Lee Phillips said...

Crisco? Not butter? Tsk.

 
At 15:37, Blogger BentonQuest said...

If you need help with the chocolate, it is only about four hours to Chicago, just call!!

 
At 17:27, Anonymous rcwbiologist said...

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.

 
At 08:52, Blogger Doug Taron said...

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.

 
At 17:14, Blogger rodger said...

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.

 
At 21:30, Blogger Ur-spo said...

that sounds better than all those frightful apple pies i bungled.

 
At 08:30, Blogger Doug Taron said...

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.

 
At 21:39, Anonymous Merri said...

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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