(Recipe below)
After participating in the earlier thread about what apples to use, I
couldn't get the subject cake out of my mind. Plus I had bought about
five pounds of Ambrosia apples to make pies with, then lost want for
them. So I made a double batch of the cake batter, to give one of the
8" (not Bundt) cakes away and freeze two for having on hand.

I did make small changes from the last time I used her recipe, which
proved to be perfect for taste and mouth-feel. This time I did not
peel the apples, and Sitara was quite correct in saying the peels are
not noticed at all when baked. The recipe calls for three cups of
apple bits, I used a total of about seven cups and didn't chop them
very small (3/4x3/8"?). I used all-purpose flour, whisking it well
with the other dry ingredients, and I upped the total of cinnamon to
about a tablespoon. Next time I use this now cherished recipe, I
think I will add in a bit of pecan oil to enhance the pecan taste.

Again, thank you so for sharing Hizzoners' recipes, as each one I've
tried sits now in an appropriate "favorites" folder.

http://hizzoners.com/recipes/cookies...esh-apple-cake

On Mar 5, 5:57*pm, JeanineAlyse > wrote:
*Next time I use this now cherished recipe, I
> think I will add in a bit of pecan oil to enhance the pecan taste.
>

Another way to enhance the pecan taste is to toast them first in the
oven before using them. I just put them on a cookie sheet and bake
them at 350 until they start smelling fragrant. I stir them every 3
minutes or so so they don't burn. It usually takes about 5 to 8
minutes to toast them depending on the volume and whether they're
whole pecans or pieces.

On Mar 5, 3:24*pm, " > wrote:
> Another way to enhance the pecan taste is to toast them first in the
> oven before using them. *I just put them on a cookie sheet and bake
> them at 350 until they start smelling fragrant. *I stir them every 3
> minutes or so so they don't burn. *It usually takes about 5 to 8
> minutes to toast them depending on the volume and whether they're
> whole pecans or pieces.
Correct. I've been doing that so long that I don't even think to
include the instruction when sharing recipes, sorry.
....Picky

On Mon, 5 Mar 2012 14:57:34 -0800 (PST), JeanineAlyse
> wrote:

> Next time I use this now cherished recipe, I
> think I will add in a bit of pecan oil to enhance the pecan taste.

Where did you find the pecan oil? I don't ever recall seeing it at
the grocery store. I do have walnut oil on hand and since I use more
walnuts than pecans anyway, I think I'll add a bit of walnut oil the
next time I bake with walnuts. Thanks for the idea.

--
Food is an important part of a balanced diet.

On Mar 6, 11:01*am, sf > wrote:
> Where did you find the pecan oil? *I don't ever recall seeing it at
> the grocery store. *I do have walnut oil on hand and since I use more
> walnuts than pecans anyway, I think I'll add a bit of walnut oil the
> next time I bake with walnuts. *Thanks for the idea. *
Once again I mis-spoke because the pecan is actually a flavoring, not
an oil. I use most all of her "oils" and they really do add depth to
the flavor wanted, or wanted to strengthen.
https://www.lorannoils.com/c-6-super...h-flavors.aspx
....Picks

On Tue, 6 Mar 2012 11:22:36 -0800 (PST), JeanineAlyse
> wrote:

> On Mar 6, 11:01*am, sf > wrote:
> > Where did you find the pecan oil? *I don't ever recall seeing it at
> > the grocery store. *I do have walnut oil on hand and since I use more
> > walnuts than pecans anyway, I think I'll add a bit of walnut oil the
> > next time I bake with walnuts. *Thanks for the idea. *
> Once again I mis-spoke because the pecan is actually a flavoring, not
> an oil. I use most all of her "oils" and they really do add depth to
> the flavor wanted, or wanted to strengthen.
> https://www.lorannoils.com/c-6-super...h-flavors.aspx
> ...Picks

Aha, okay thanks! I haven't even broken into the walnut oil yet and
I've had it a while. Will it have any walnut flavor or have they
deflavored it like they do to most of the coconut "oil" out there?

--
Food is an important part of a balanced diet.

sf wrote:
>
>I haven't even broken into the walnut oil yet and
> I've had it a while. Will it have any walnut flavor or have they
> deflavored it like they do to most of the coconut "oil" out there?

I remember walnut oil having less residual flavor than coconut oil. I
also remember it working great for sauteeing, but not so great that I
bought a second bottle.

On Tue, 6 Mar 2012 22:19:09 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> >
> >I haven't even broken into the walnut oil yet and
> > I've had it a while. Will it have any walnut flavor or have they
> > deflavored it like they do to most of the coconut "oil" out there?
>
> I remember walnut oil having less residual flavor than coconut oil. I
> also remember it working great for sauteeing, but not so great that I
> bought a second bottle.

I bought it originally thinking I'd use it in salad dressing, but
haven't even done that yet.

--
Food is an important part of a balanced diet.

On Mar 5, 2:57*pm, JeanineAlyse > wrote:
>
> Again, thank you so for sharing Hizzoners' recipes, as each one I've
> tried sits now in an appropriate "favorites" folder.
>
> http://hizzoners.com/recipes/cookies...esh-apple-cake


Thanks so much for the feedback. It does my heart good when my
recipes make people happy !!