Aunt Stella’s Apple Cake
An amazing Apple Cake
Good at Christmas or any time!

Includes: Tokie's - Maple Jacks 

Ingredients:

• ¾ cup butter, room temperature
• 2 cups sugar or maple sugar
• 2 teaspoons fresh grated lemon peel
• 1 1/2 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 large eggs (room temperature)
• 1/2 teaspoon baking soda
• 1 cup milk or buttermilk
• 2 cups Maple Jacks Maple Baking Mix
• 1 1/2 teaspoons baking powder (if using non aluminum, increase by ½ teaspoon)
• 1 ¼ cup diced apples (can be peeled or not)

Topping:

• 2 cups Pure Maple Syrup
  (my favorite is a grade B syrup from Vermont, but other pure maple syrup will do as well)
• 3 cups whipping cream, (fresh is always best)
• 3 tablespoons confectioners sugar
• 1/2 cup Apple Jack Brandy, Grand Marnier or Brandy (optional of course to soak the cake before frosting)
• 1 Apple, cored sliced or diced with peeling.

Instructions:
Preheat oven to 350 degrees. Butter one bundt pan or two 8 inch diameter cake pans. Line bottom or pan with parchment or grease & flour cake pans. Cream 3/4 cup butter with sugar, lemon peel, cinnamon, nutmeg and beat until light. Adding eggs one at a time, beat until smooth. Add baking soda , then ½ milk; blend half into creamed mixture. Add half of flour and mix just until smooth. Mix in remaining milk, then baking powder and remaining flour, blending just until smooth. Fold in chopped apples. Split batter between cake pans. Bake until tester inserted in centers of cakes come out clean but not dry, (35-40 minutes or lightly firm to touch.) Ovens will vary. If using a convection oven, bake at 325 degrees.

Remove cakes from pans. Cool cakes on cooling rack. While cooling, whip cream with sugar and Maple Syrup until peaks are formed. Once cake is cooled, place cake on a platter, frost the darned cake with the whipped cream frosting. Lightly drizzle pure maple sugar, add freshly diced apples between the two layers. Add additional layer of the cake. Spread the remaining frosting. Sprinkle cake with a blend of sugar, cinnamon and nutmeg.

Serve immediately or refrigerate until serving.

Tokie Snows Gluten Free Banana Bread

Includes: Tokie's - Tokie Snows - Gluten Free Maple Sweetened Baking Mix 

Ingredients:

• 2 large eggs (beaten until frothy)
• 1/2 cup melted butter OR canola oil
• 1/2 cup raw sugar, brown sugar or maple sugar
• 2 tsp gluten free, pure vanilla extract
• 3 medium ripe bananas mashed
• 2 tablespoons organic milk, organic skim milk, organic soy milk (water can also be used)

• 2 cups of Tokie Snows Gluten Free Maple Baking mix
• 2 teaspoons of gluten free baking powder
• 2 teaspoons cinnamon (more if you love the taste of cinnamon)
• 1/4 teaspoon grated nutmeg

Mix eggs, butter or canola oil, brown sugar, bananas, water. 
Add dry ingredients and mix until all is moist.

Bake for approximately 40 minutes until center is firm but not dry.

Cool & Serve 

Largarto Caliente Chocolate Brownie

Includes:Tokie's - Xanders 

Ingredients:

• 1 box of Xanders All Natural Brownie Mix
• 3 large eggs (room temperature)
• 1 cup melted butter
• 1/2 cup milk
• 1/4 cup fresh Jalapenos with seeds, finely diced
• 1 teaspoon cinnamon

Mix together:

• In a 2 quart pot, melt butter. Add Xanders All Natural Brownie Mix.
• Stir
• Add 1/2 cup milk, and three slightly whisked large eggs.
• Stir
• Add diced jalapenos with seeds. Add cinnamon.
• Stir

Grease and flour two 8" round pans or 1 bundt pan

Bake: 350 degrees

Time: 25 minutes

Remove from oven. Run knife around the edge. Let sit for approximately 10 minutes before flipping pan over to release the cake.
Cool.

Topping:

• Chopped pecans
• 1/4 cup fresh Jalapenos or to your liking
• 1/2 tsp Cinnamon
• 1/2 cup chocolate chips
• 1 stick butter, melted
• 3/4 cup pure Maple Syrup.
  ***(1 cup brown sugar will work as well as the Maple Syrup)

Mix
Melt butter. Saute pecans, peppers and cinnamon in butter for one minute. Stir in chocolate chips and maple syrup until chips are melted. Drizzle over cake.

***Please note ovens may vary.