Lately I’ve been feeling uninspired when it comes to cooking and baking but completely motivated to photograph everything. I’ve started a photography portfolio site that I am having a blast organizing and putting together. My attention has been focused on the portfolio and schoolwork and I do apologize for the lack of regular posts. I will try to pick up the pace again. I miss the ritual of getting a blog post together: The cooking/baking, the photographs, the eating and the writing.
I’ve been so unmotivated when it comes to cooking that I’ve decided to remake old recipes that are accompanied with horrible images. These old images are so awkward but I’m going to leave them up anyway. It is interesting to see my growth when it comes to writing, cooking and photography. Even the writing of the recipe has changed and I now understand how to do all of these things a bit better. The old posts on my blog, while embarrassing, serve as documentation of how far I’ve come. They show where I’ve been and the direction I’m hopefully heading. This recipe comes from my mom and was one of the very first recipes that I posted on this blog. The post makes me cringe a little while reading it. Promise not to judge me?
Last week I went apple picking so I have a ton of apples that were just begging to be peeled and sliced open. I’ve been eating them daily but we picked a half bushel and that is just too many apples for two people.
Click “read more” for the recipe
Yield: 10-12 servings
Prep Time: 20
Cook Time: 1 hour
Total Time: 1 hour and 20 minutes
1 1/2 cups sugar
1 cup oil
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
Preheat oven to 350 °F. Core, peel and slice the apples. Mix the sugar, eggs & oil in a large bowl until smooth.
Sift the flour, cinnamon, baking soda & salt into the oil mixture and blend until smooth (The mixture will be very thick) Stir the apples into the oil mixture.
Pour the entire mixture into a greased 9″ x 13″ pan and bake for 1 hour. Let it cool before serving.