Home of the Famous Banana Dog!!

Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.

When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).

Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.

We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.

The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.

We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.

The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.

We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.

Enjoy and thanks for listening!.

BON APPÉTIT!

Bob, Kathryn and Gracie

9/22/14

Apple Cake with Brown Butter Pecan Icing

Cake

1 1/2 cups flour
1/2 cup white sugar
1/2 cup light brown sugar, packed
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
2 eggs
1/2 cup canola oil
2 cups chopped gala apples (approximately 2-3 medium apples)

Pecans

3/4 cup pecan halves
1 1/2 tsp canola oil
1/2 tsp sugar
1/8 tsp salt

Icing

1/2 cup unsalted butter
2 cups icing sugar
1 1/2 tsp vanilla
3 tbsp whipping cream

Method

Preheat the oven to 350 F, grease and flour a round or square 8-inch pan.
In a medium bowl, whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg and cloves.
In a separate bowl, whisk the two eggs until light yellow and foamy. Next, whisk in the oil until it’s combined completely.
Stir the oil mixture into the flour mixture, then fold in the chopped apple. The cake batter will be very thick, almost the consistency of cookie dough. Stir until there is no dry flour left and then press the batter evenly into the prepared cake pan.
Bake at 350 F for 35 to 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
While the cake is baking, prepare the pecans.
Heat the 1 1/2 tsp of oil in a frying pan over medium-high heat. Place the pecans in a plastic bag and press on them a few times to break them into slightly smaller pieces. Add the pecans to the frying pan and sprinkle with the sugar and salt. Flip and stir the pecans until the sugar has dissolved and the pecans are toasted. Be careful not to burn them. Remove from heat and set aside.
When the cake is done baking, set it aside in its pan on a wire cooling rack while you make the icing.
Melt the butter in a small saucepan over medium-low heat. Stir and swirl the butter continuously until it begins to turn a light golden brown and it smells toasted.
Remove the pan from heat and immediately stir in the icing sugar. Whisk in the whipping cream and vanilla until smooth. If the icing is not the right consistency to pour, whisk in additional whipping cream one teaspoon at a time.
The icing can be poured over the cake while still in the pan, or with the cake on a serving platter. Before adding the icing, use a toothpick to poke holes over the surface of the cake, then pour the warm icing over the warm cake. Allow the icing to set before serving.
The cake is good fresh, but even better the next day served at room temperature or briefly warmed in the microwave (10 to 15 seconds).