Longing for Spring…

I long for Spring. I long for warm sunshine and a thermometer that proudly proclaims 72 degrees. Granted, I’m not a fan of hot, humid Summers. I would be happy if there were just two seasons – Spring and Fall!

Native Iowans sagely comment that “it’s been a mild Winter”. Two snowstorms and a few other snows here and there were enough for me, thank you. Evidently, it isn’t over. This morning, it is cold and windy and the thermometer appears stuck at 10 degrees! We’ve been warned that “a ‘blizzard’ is coming tomorrow about noon (they can now predict the time?!) and will last until the following day with heavy accumulation”!

So, yesterday I reconciled myself to the fact I’d better prepare just in case. I headed out in yesterday’s 18 degrees accompanied by a brisk wind and the bright sunshine that fooled me into thinking that it was warmer. I went first to the wonderful library about 3 miles away and stocked up on a stack of knitting books and the new book by Earlene Fowler. I have 8 new skeins of wonderful yarn for my next project after I finish this one.

The large, wonderful West Des Moines library. Designed in a Craftsman style…

Next, it was to Walgreen’s to refill a prescription and stock up on a few toiletries. The last stop was the grocery store. Milk in a glass bottle, bread, a whole roasted chicken, a dozen eggs, organic mixed lettuce and a few other things. Last night was roast chicken with my meal…today I will make chicken salad with it. I also baked the Ozark Mountain Apple Cake last night. If I’m going to be “snowbound”, I may as well have dessert, huh?!

I hope wherever you are, you’re staying warm and enjoying these days before Spring eventually comes…

A long-time reader emailed me one day this week to ask for the recipe for one of my favorite desserts: the Ozark Mountain Apple Cake. I had featured it in My Southern Heart a couple of years ago. She had baked it then and loved it, but lost the link. I emailed her back with the recipe. Since then, I’ve had this cake on my mind and wishing for a warm slice right from the oven. It is moist, apple sweet and absolutely delicious. It’s actually even better the second day! So for a sweet repeat, here’s the recipe for Ozark Mountain Apple Cake.

I baked it this afternoon and the wonderful scent of cinnamon and apple filled the apartment. I’ll enjoy a couple of slices, share some with my next-door neighbor (I am Southern after all) and then take the rest to my daughter’s house. 😉 I really shouldn’t eat a whole cake all by myself…right?! Enjoy!

Ozark Mountain Apple Cake

2 cups sugar (The original recipe calls for 2 cups but this makes for a very sweet cake. I usually reduce the sugar to about 1 & 1/2 cups or 1 & 3/4 cups if you’re using tart apples like Granny Smith.)

1/2 cup butter or margarine or vegetable oil

2 eggs, beaten

2 teaspoons cinnamon

1 pinch of salt

2 teaspoons of vanilla

2 cups flour

2 level teaspoons baking soda

4 cups peeled and diced apples (McIntosh or Rome Beauty) (I didn’t have those particular apples and it still turned out great!)

1 cup chopped nuts (optional)

Yellow raisins (I used about 1 cup regular raisins)

Mix dry ingredients and wet ingredients separately. Combine well and pour into greased and floured 13 x 9 pan or a large cast iron skilled sprayed with Pam or other vegetable spray. Bake 350 degrees for about 40-45 minutes. Serve warm or cold. May refrigerate. Great with whipped cream!