Apple Delight Recipe!

The kitchen crew has been hard at work giving our dining hall and kitchen some TLC. We've donned our maintenance hats and are all feeling handy with a paintbrush and sander. We can't wait for you to see it!

We've also been thinking through procedures and changes for keeping you and our community safe while continuing to provide exceptional food and service. For the time-being, we will switch from self-serve to "cafeteria-style" to ensure the food and equipment remains safe, and we'll be providing some additional outdoor dining spaces. We'll continue to uphold our sanitation processes as directed by the Health Department and will monitor what other improvements could help us confidently provide a great dining experience.

We're eager to get serving again and looking forward to cooking for guests in a few days. It's been fun to trial these changes with some staff lunches and it's got us thinking outside the box when it comes to our menu, as well as reaching for those items tucked in the back of our cupboards. At a recent staff lunch, we had a special treat prepared by Bonnie - Apple Delight! A quick and delicious dessert, we wanted to share it with you here. I'd love to hear how it goes and see some photos of your creations or other things you're whipping up at home right now! Head over to The Mountain Facebook Page and show us what you're up to. 

Apple Delight

  • Preheat oven to 350F.

  • Lightly grease an 8x12x2 inch baking pan.

  • Pour 1 - 20 oz can crushed pineapple, undrained, into pan.

  • In medium bowl, mix 3 cups sliced, unpeeled apples.

  • 1/4 cup sugar and 2 Tbl lemon juice. 

  • Place on top of pineapple. Sprinkle fruit layers with 1 box yellow cake mix, dry. Top with 1/2 cup melted butter (or margarine), another 1/4 cup sugar, and 1 cup pecans. 

  • Bake for 20 minutes at 350F, then cut with knife into serving portions to allow juice to rise to top.

  • Bake 30 minutes longer.

  • Serve warm (great with vanilla ice cream!) or cold. 

Enjoy!

Peace, Love and Chow 

~ Jenn Tuft

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