Wednesday, July 7, 2010
Some of my earliest memories in life are the “pancakes” I used to mix up and cook on the wood stove at our cabin! My mom would never let me use the “expensive ingredients” like eggs or milk, so these pancakes consisted of flour, water and the odd bit of sugar or spice that I could sneak in. I was so lucky to have Jack Wilson, our neighbor, bravely eat pancake after pancake, telling me how wonderful they were! His compliments and second helpings started me on a lifetime of loving to cook!
When I found the Real Women of Philadelphia Web site it was the beginning of the eight week competition. At that time I did not have a functioning video camera and announced to my husband Filippo (you’ll hear a lot about his tastes as well as my son Giuliano’s and my daughter Marina’s as we move forward) that I was going to enter this contest and needed to buy a little inexpensive video camera. I was thinking something along the lines of one of those cute little flip cameras. Well he lit up with the thought of a new tech toy and off we went to “get the right” camera!
Filippo was my cameraman/director/taster/cheerleader from the first video to the last! Giuliano and Marina counseled me to make MORE dessert videos; gee I wonder why! We laughed like crazy over the next seven weeks at all my bloopers and cried with joy when I was chosen as the 16th Real Women of Philadelphia finalist!
Savannah was a dream come true! I finally got to meet some of the amazing women from the RWoP site who traveled from all over the country to see Paula Deen and cheer us on. I’ve made friends that I cherish and will hold dear in my heart for the rest of my life! I wish you all could meet the 15 other finalists; the voice of the RWoP, the Kraft team, the Eqal team and all of the Philly Ladies in person so you could truly understand when I say they are the most extraordinary people I have ever known!
Here is my French Apple Cake Recipe. It is really very easy to make! Please do let me know how it turns out for you!
• 1 1/2 cup(s) of Sugar
• 4 tsp. of Water
• 1/2 Lemon
• 6 Apples
• 3 Eggs
• 1 cup(s) of Flour
• 8 ounce(s) of Melted Butter
• 4 ounce(s) of Philadelphia Cream Cheese
• 3 Ingredients for the Optional Topping
• 8 ounce(s) of Nuts and Honey Philadelphia Cream Cheese
• 1 cup(s) of Whipping Cream
• 1/4 cup(s) of Powdered Sugar
1. Preheat oven to 350
2. Prepare a caramel: heat 3/4 cup sugar with 4 teaspoons water. when the sugar becomes light brown add the juice of 1/2 lemon and remove from heat
3. Coat the bottom of a spring form pan with the caramel.
4. Peel, core and thinly slice the apples and arrange in an attractive circular overlapping pattern on the caramel.
5. In a large mixing bowl, beat the eggs with 3/4 cup sugar.
6. Add the flour, butter and Philadelphia Cream Cheese and continue beating until you have a creamy batter.
7. Pour over apples and caramel and bake for 35 minutes
8. Let cool slightly prior to turning over onto a decorative cake plate.
9. Optional: While cake is baking beat Nuts and Honey Philadelphia Cream Cheese until fluffy. Beat whipping cream until fluffy and then add 1/4 cup powdered sugar. Gently fold the whipped Philadelphia Cream Cheese into the Whipped Cream and chill well using the freezer if necessary. Top the warm cake slices with a spoonful of Philadelphia Cream Cheese/whipped Cream mixture and enjoy!