TENNESSEE CAKE RECIPES

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TENNESSEE MEATLOAF RECIPE | ALLRECIPES



Tennessee Meatloaf Recipe | Allrecipes image

My Grandmother 'Nanaw' Rowan made the most delicious meatloaf in the state. When she passed away, she didn't leave me her recipe, but she left me the desire to recreate it. I think this is it, in flavor and texture. Don't let the number of ingredients discourage you. It's part of the magic in creating a masterpiece!

Provided by Leigh Ann Rowan Kiraly

Categories     Ground Pork

Total Time 1 hours 55 minutes

Prep Time 40 minutes

Cook Time 1 hours 0 minutes

Yield 2 9x5-inch loaves

Number Of Ingredients 19

½ cup ketchup
¼ cup brown sugar
2 tablespoons cider vinegar
cooking spray
1 onion, chopped
½ green bell pepper, chopped
2 cloves garlic, minced
2 large eggs, lightly beaten
1 teaspoon dried thyme
1 teaspoon seasoned salt
½ teaspoon ground black pepper
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
½ teaspoon hot pepper sauce (such as Tabasco®)
½ cup milk
⅔ cup quick cooking oats
1 pound ground beef
½ pound ground pork
½ pound ground veal

Steps:

  • Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well.
  • Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook's Note).
  • Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool.
  • In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.
  • Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside.
  • Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.

Nutrition Facts : Calories 233.3 calories, CarbohydrateContent 15.9 g, CholesterolContent 92 mg, FatContent 11.2 g, FiberContent 1.2 g, ProteinContent 17.1 g, SaturatedFatContent 4.2 g, SodiumContent 324.1 mg, SugarContent 10 g

HOW TO MAKE APPLE STACK CAKE FROM TENNESSEE | KITCHN



How to Make Apple Stack Cake from Tennessee | Kitchn image

If you grew up in Tennessee you may know apple stack cake as a homey regional specialty. If you're new to this cake but love apples, you must try it.

Provided by Meghan Splawn

Categories     Cake    Dessert    Sweets    Baked good    Egg dish

Total Time 0S

Yield 16

Number Of Ingredients 16

1 pound dried unsulphured apples (4 to 5 packed cups)
1 cup packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
4 cups water
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 cup sorghum syrup or dark molasses
1 cup buttermilk
Powdered sugar, for serving (optional)

Steps:

  • Cook the apple filling: Place all the ingredients in a large, heavy-bottomed pot, such as a Dutch oven. Add the water and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the apples are softened, about 5 minutes.
  • Cool the apple filling: Remove the pan from the heat and set aside to cool while you prepare the cake batter.
  • Combine the dry ingredients: Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl; set aside.
  • Cream the butter and sugar: Place the butter and sugar in a stand mixer fitted with a paddle attachment. (Alternatively, use a large bowl and electric hand mixer). Beat on medium-high speed until light and fluffy, about 3 minutes.
  • Add the eggs and sorghum: Stop and scrape down the sides of the mixing bowl with a spatula. Return the mixer to medium-low speed and add the eggs one at a time, followed by the sorghum or molasses. Beat until homogenous and lightened in color, about 2 minutes more.
  • Add the flour, alternating with the buttermilk: Stop the mixer and scrape down the sides of the bowl. Add about 1/3 of the flour mixture, return the mixer to low speed, and mix until all the flour has been incorporated. Slowly pour in 1/2 of the buttermilk and mix until homogenous. Repeat stopping the mixer and scraping, mixing in another 1/3 of the flour mixture, then the remaining buttermilk, and finally the remaining flour.
  • Chill the cake batter: Transfer the cake batter to a smaller bowl, cover, and refrigerate for 30 minutes.
  • Process the apple filling: While the cake batter is filling, transfer the cooked and cooled apple filling into in a food processor fitted with the blade attachment or a blender. Process or blend into a thick paste, about 2 minutes. Some small lumps are okay, but the paste should be fairly smooth.
  • Heat the oven and make a template for the cakes: Arrange 2 racks to divide the oven into thirds and heat to 350°F. Use a 9-inch round cake pan to trace a circle onto 6 pieces of parchment paper with a marker. Flip the parchment papers over so that the marker circle is on the underside.
  • Spread out the batter and bake: Divide the chilled batter into 6 portions. Place 1 portion onto the center of each parchment circle. Use an offset spatula to spread the batter into a thin, even disk about the size of the circle. When you have 2 cake layers spread out, move them each to their own baking sheet. Bake until dry and set, about 10 minutes. While these 2 layers bake, spread out another 2 layers, and repeat baking and spreading until all the layers are baked.
  • Cool the layers: Carefully slide the baked cake layers off their baking sheets using the parchment paper. Cool completely on a wire cooling rack, about 10 minutes each.
  • Fill and layer the cake: Remove 1 cake layer from the parchment and place on a serving plate. Spread about 1 cup of the apple filling evenly on the cake. Stack another cake layer on top of the filling, taking care to center it. Repeat with filling and stacking the cake until all the cake layers are used. Do not put apple filling on top of the cake.
  • Cover and refrigerate the cake for 24 hours: Tightly wrap the stacked cake in plastic wrap and refrigerate for 24 to 48 hours before serving.
  • Slice and serve: Unwrap the cake and garnish with powdered sugar, if desired, before slicing and serving.

Nutrition Facts : SaturatedFatContent 6.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 88.0 g, SugarContent 52.1 g, ServingSize Serves 14, ProteinContent 6.3 g, FatContent 11.2 g, Calories 471 cal, SodiumContent 302.6 mg, FiberContent 2.3 g, CholesterolContent 0 mg

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