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I spent almost the entire day at my parents’ house last week with my two year old niece and 10 month old niece. They’re always so much fun to hang out with. My two year old niece and I had such a great time together! We played with Play-Doh, colored, baked cookies, and so much more! She even got to run around with Hunter, who she loves even more now that she’s into The Wizard of Oz. She’ll even mess around and call him “Toto!”
Her love of The Wizard of Oz reminds me of my own love for the movie. So last weekend, I decided to crack open my Everything Oz craft book and Cooking in Oz cookbook. I received the craft book as a Christmas gift one year from my sisters and was lucky enough to dig the cookbook out of a pile of cookbooks at a used bookstore a few years ago. What a gem that was to find!
This cookbook isn’t just recipes. It contains photographs and memories from the cast of The Wizard of Oz, family photos, facts, and behind the scenes looks at one of the best stories ever imagined. Even some of the recipes included in this book are from the cast.
As I flipped through the cookbook, I realized that I had never actually made anything from it in the time I’ve had it in my collection. You can tell the age of the some of the recipes and, still, there were a lot I would make myself – like this apple cake recipe I’m sharing today. I had everything I needed to make it. While it was a little too sweet for my liking, my husband has been eating it up!
- 4 c. chopped apples, peeled and cored
- 1 1/4 c. sugar
- 2 eggs, beaten
- 1/2 c. vegetable oil
- 1 tsp. vanilla extract
- 2 c. flour
- 1/2 tsp. salt
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 c. sugar
- 1/2 c. butter
- 1/2 c. milk
- 1/4 c. rum
- Preheat oven to 350º and grease a 9x13" pan.
- In a medium bowl, combine apples and 1 1/4 c. sugar. Set aside for 30 minutes.
- Meanwhile, beat eggs, oil, and vanilla in a large bowl.
- Stir together flour, salt, baking soda and cinnamon in a small bowl.
- Gradually sift flour mixture into batter and add apples.
- Pour batter into prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
- Prepare topping in a small saucepan while cake is baking.
- Stir together 1 c. sugar, butter, and milk for 10 minutes.
- Then, stir rum into mixture.
- While the cake is still hot, pour topping over the cake.
- Soak for 1 hour before serving.
- The original recipe also calls for 1 cup of chopped walnuts, which I didn't have, so I omitted them from the recipe.
A couple notes about this recipe: I would probably cut the topping in half, or omit it altogether, the next time I make this cake. It turned out to be a bit much. However, it hardens into a deliciously sweet, butter rum icing after you let the cake sit. The cake is incredibly moist and loaded with apples. So if you have a lot of apples to use up in your fridge, like I did, this is a perfect recipe to do so!
I can’t wait to cook from this book a lot more. The next recipe I’ll probably make from it is an Emerald City avocado dip make with Worcestershire sauce, garlic, and bacon. Yum!