This week is all about one of my twinners, Evie Greenleaf. She has come up with an awesome use of fresh apples that she’s named autumn cake. It is a wonderful recipe. Thank you my dear daughter for sharing with all of us.

Here is the grocery list: Three large eggs, two cups of sugar, one teaspoon of vanilla extract, two cups of flour, two teaspoons of ground cinnamon, one teaspoon of baking powder, a 1/2 teaspoon of salt, four cups of fresh peeled apples, 3/4 cup of pecans or walnuts, 1/3 cup of raisins, 1/2 cup of grated carrot, one cup of apple sauce and one cup of sour cream; this is for the cake. For the frosting, you will need eight ounces of softened cream cheese, two teaspoons of butter softened, and two cups of confectioners sugar.

First, you have to cream your eggs, sugar and vanilla. Blend them well, then add your dry ingredients. Then add the rest of your apples, raisins, walnuts or pecans and shredded carrots. Mix well, then pour your mixture into an 8-inch by 12-inch pan (spray with Pam) and bake at 350 degrees for an hour. Please check around 45 minutes with a toothpick. If it comes out wet, cook for 15 more minutes. If it’s dry, pull the cake out and let it cool. Mix your frosting and frost your cake when its feels cool to the touch. You can cheat by placing your cake in the refrigerator for 20 minutes or so. You can serve for breakfast or a snack; it’s a treat, for sure.

Next week I’ll be writing about a chowder that I made for the Health Care Center a few weeks ago. This one’s for you, Pamela Lauzau O’Connor. Thanks everyone for the support.

Hats off to Brady’s restaurant for the blessing of the animals on Sunday, and Giselle Armstrong for Action for Animals, which is a nonprofit to help animals and to extend the lives of your pets. Awesome people doing great things.

Enjoy life and this beautiful weather.