Pound cake (see below)
Prepared apples (see below) *Note: McIntosh, Gala and Fuji are recommended.
12 medium slices of extra sharp cheddar cheese
Whipped cream (optional)
2 sticks unsalted butter (room temperature)
4 large eggs (room temperature)
2 cups plus 2 tablespoons sugar
1 ½ cups all-purpose flour (sift ½ teaspoon nutmeg and ¼ teaspoon cinnamon into the flour)
¼ teaspoon salt
1 ½ teaspoons pure vanilla
3 apples (McIntosh, Gala and Fuji are recommended), peeled, cored and sliced thin
2 tablespoons butter
¼ cup brown sugar (light or dark), plus 2 tablespoons white sugar
¼ teaspoon nutmeg
½ teaspoon cinnamon
*Chef Recommendation: Prepare the pound cake one day in advance, both for convenience on the day of serving, and to give flavors time to blend and develop.
1. Cream the butter until light and fluffy. Slowly add the sugar while mixing.
2. When sugar is well incorporated, add the eggs one at a time, mixing well after each egg.
3. Mix in vanilla and salt.
4. Add the flour mixture, on low mixer speed, about ½ cup at a time, until all flour and spice is just incorporated.
5. Pour batter into a greased and floured loaf pan, and place in a cold oven.
6. Bake at 325 degrees for 1 hour and 40 minutes. (Do not preheat oven). Cake is done when pick or knife inserted in center comes out clean and top is crusty.
1. Melt the butter in a pan. Add the remaining ingredients and gently stir to mix all ingredients together.
2. Continue cooking at medium to medium-high heat for about 15-20 minutes, or until apples are tender, stirring occasionally.
Note: Double the apple recipe for a warm side dish with your dinner!
1. Gently cut about ¾ of the pound cake into 12 thin slices.
2. Melt 2 tablespoons of butter in grill pan (add more butter for subsequent sandwiches).
3. For each sandwich, place a slice of cake into melted butter. Add one slice of cheddar
cheese, about ¼ cup apple mixture, another slice of cheese, and top with another slice of cake.
4. Cook at medium heat for about 2-3 minutes on each side to create “grill marks” and melt the cheese.
5. Serve warm with an optional dollop of whipped cream.
Submitted by Martha Laviolette (South Rockwood, Mich.)