That sounds good Luckygardner! (except for the cilantro, lol)

Apple and Sour Cream Coffee Cake (Everyday Food)

You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream. Store the cooled cake in the pan, wrapped tightly with plastic, up to 5 days.

For the crumb topping:
1/4 cup cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1/2 cup toasted pecans, chopped
1/4 cup old-fashioned rolled oats
1/2 tsp cinnamon
1/4 tsp coarse salt

For the batter:
1/2 cup unsalted butter, room temperature,
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp coarse salt
1 cup sugar
1/2 cup packed light-brown sugar
4 large eggs
1 cup sour cream
2 Granny Smith or other baking apples (about 1 lb) peeled, cored and diced into medium pieces
1 cup toasted pecans, chopped

Preheat oven to 350*

In a medium bowl combine the topping ingredients. With a pastry cutter or your hands blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.

Butter and flour an angel-food cake pan or 14-cup Bundt pan.

In a large bowl, whisk together flour, baking soda, cinnamon and salt.

In another large bowl, with electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine.

On low speed, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to baking pan. Top with crumb topping and using a butter knife, gently fold some of topping into batter.

Bake until a toothpick inserted in middle comes clean, 60-70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto a rack and let cool.

Yum yum yum yum yum!!!!

ALABAMA BOILED PEANUTS

2 lbs. fresh raw peanuts in shells (available in many supermarkets in the fall)
3 tablespoons salt (or to taste)

Wash peanuts and place them in a large cast iron pot or the biggest pot you have.
Add sufficient water to nearly fill pot. Stir in salt.

Cover and cook over high heat until water is at a rolling boil, then reduce heat to keep water from boiling over. Add water as needed, keeping the water boiling.

Boil for 3 1/2 to 4 hours. Test near the end of cooking time by removing a few peanuts from water. Allow to cool for several minutes the shell and sample for tenderness. Boiled peanuts should be tender, not crunchy or hard. Continue to cook until they are as you like them.

Drain, rinse well and let cool for 10 minutes or so before serving.

Oh yum, boiled peanuts. Unfortunately, I way over did it with them some years back, so I've sort of lost my taste for them. But I think they're beginning to sound good again!

This is another cake everybody loves. Need to make it again soon.

KAHLUA CAKE

1 box yellow cake mix
1 box (3.4 oz.) instant chocolate pudding
1/2 c. Wesson oil
1/2 c. Kahlua
4 eggs
1/2 c. chopped pecans

Preheat oven to 325 degrees. Grease a bundt pan and sprinkle pecans around the bottom. Mix all other ingredients together and bake for about 60 minutes.

Glaze:

1 c. sugar
1 stick butter or margarine
1/4 c. Kahlua
1/4 c. water

Mix glaze ingredients in a sauce pan and bring to a boil. Cool for about three minutes. Spoon over warm cake while it's still in the pan. Glaze will be very thin. Let set until cake will come out of the pan easily. It's really good with whipped cream or Cool Whip on top.

OH what I would give for a big batch of fresh boiled peanuts! I dearly love them but out here in TX not to be found. My Dad used to grow a large patch of peanuts on the farm just so that we could have boiled peanuts brings back great memories!

Buffalo shrimp rounds

4 stalks celery. Leaves removed and reserved
1 lb. Shrimp, peeled and deveined
3 TBS buffalo wing hot sauce Franks Red hot is best
24 sesame Melba toast rounds
ý cup blue cheese dressing like MarieâÂÂs or KenâÂÂs steak house

slice celery diagonally into ü inch thick pieces
chop reserved leaves
In sauce pot, cook shrimp in boiling water for 4 mins or until just opaque. (you can use bought pre cooked shrimp) Drain, rinse with cold water.
In bowl, combine shrimp, Hot sauce, 2 TBS chopped celery leaves and ý tsp.salt.

Top each Melba round with small dollop blue cheese dressing. Top with celery slice, another dollop of dressing and a shrimp.

The ones in the recipe picture had the tail shells on but I would remove those so you could just eat the thing with out having to deal with that shell.

I have a question regarding the boiled peanuts. Do you boil them with the shell on or remove them from the shell then boil? They sound interesting and I would like to try them this weekend.

Boiled them in the shell. And they to be raw and fresh.

Way we eat them.

Crack open the shell, put the halve with the peanuts to your mouth and suck the peanuts out.

Shell should be tender as well as the peanuts.

Here in the fall, boiled peanut road stands are all along the road.

Does the husk not bother one, making them taste a bit bitter, possibly?

ole joyful

Raw green peanuts(freshly dug up and not dried) are not dry and "husky" like the regular roasted in the shell type, Raw peanuts (green peanuts that have dried out a bit) can have a dryer shell and they take longer to boil and take more salt to get through it. If you get the tiny fresh green peanuts just pulled from the field and boil them you can eat shell and all they are so soft.
Definitely boiled with shells on. They should be nice and juicy in the shells and well seasoned. Some people put peppers in the water to add heat or red pepper, I prefer only salt.

{{!gwi}}