A Liz Lange Trademark recipe

from The Quit your Bitchin' Kitchen - Home of the Lovin' Oven

a.k.a. SV Rubicon

[Majuro, Marshall Islands; 0707' N / 17122.'E]

Matt and Elizabeth were with us in Majuro during the 2011-2012 south Pacific cyclone season.  We spent many hours with them gabbing about the important things in life: cats, food, sewing projects, and interesting places to visit.  On St. Patrick's Day, they threw a nice party, complete with luscious BBQ chicken and Jello-shooters; these folks really know how to have fun!    Just before they sailed over the horizon headed for Fiji (one of our favorite cruising grounds), they brought us a lovely gift basket of coffee mugs and these luscious, rich, moist treats.   We loved them and so will you.

 

3 cups oil (canola)

4 cups white granulated sugar

6 large whole eggs

1/4 tsp. ground cloves

2 1/2 tsp. cinnamon

1/2 tsp. nutmeg

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

4 cups unbleached flour

2 cups whole wheat flour

2 cups walnut pieces

4 cups Granny Smith apples, skin-on, cut into chunks

 

Method:

1) Mix oil and sugar together 'til creamy, add eggs and blend well

2) In a separate bowl, mix flours, spices, soda, powder and salt

3) Blend dry and wet ingredients together, do not over-mix

4) Fold in walnuts and apples

5) Grease and flour muffin tins (or a sheet pan to make bars rather than muffins)

6) Bake at 350- F 'til done - a toothpick comes out clean

 

Liz comments: we like the top and bottoms crispy so we bake a little longer.

 

This recipe can be cut in half - but why would you want to do that????