Apple Sharlotka

From Smitten Kitchen. This is the simplest cake ever...european tasting, probably because we aren't familiar with Russian food. Perfect for fall. Sometimes we add cinnamon. 

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar. Alex’s family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.

Honey Lime Enchiladas

This particular cut-and-paste is from 6 Sister's Stuff, but I got this recipe from Cindy Nordfelt at Whipple Park. I always heavily edit...evaporated milk instead of cream, whatever I want that is sweet instead of honey, ww tortillas...so basically it isn't the same at all...but anyway, sweet citrusy enchiladas.

INGREDIENTS

Marinade:
• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
Enchiladas:
• 1 pound chicken, cooked and shredded
• 1(16 ounce) can green enchilada sauce
• 8-10 flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup heavy cream

INSTRUCTIONS

1. Whisk together marinade ingredients and toss with shredded chicken in a Ziploc bag or airtight container.
2. Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
3. Preheat oven to 350 degrees F.
4. Pour 1/2 cup enchilada sauce on the bottom of a 9X13-inch baking pan.
5. Fill the tortillas with chicken, saving marinade, and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
6. Placed rolled tortillas into prepared pan.
7. Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
8. Sprinkle with remaining cheese.
9. Bake for 30 minutes, or until brown and crispy on top.