Whole-Wheat Apple Walnut Coffee Cake

An easy and tasty coffee cake. Adapted from Taste of Home’s original recipe, found here.

Serves: Four
Required Equipment:
One medium mixing bowl
One large mixing bowl
One paring knife (for chopping the apples)
One 8×8 in baking dish
A large spoon or spatula
1.5 cups whole-wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1 large egg
1 tsp vanilla extract
2 med/large tart apples, chopped
1/2 cup walnut pieces
1/2 cup unsweetened applesauce (can substitute milk)
Oil or grease, for greasing baking dish

1. Preheat oven to 400 F.
2. Mix ingredients from flour to salt in a medium bowl.
3. In a separate bowl, cream butter and sugar.
4. Mix in egg, vanilla, and applesauce (or milk) into creamed butter.
5. Slowly mix in flour mixture until well combined.
6. Fold in chopped apples and walnuts.
7. Grease the baking dish. Transfer to baking dish and cook in oven for 35-40 min, or until done (when a toothpick inserted to the middle comes out clean).



Gyudon is a beef and rice bowl. It is a quick and easy dish to make, especially if you have the rice made ahead of time. Adapted from Just One Cookbook’s Gyudon recipes, found here and here.

Serves: Four
Required Equipment:
Large skillet with lid
Cutting board and knife (for prep work)
A spatula or large, heat-resistant spoon
2 cups cooked rice (preferably a short grain)
1 small-medium onion, thinly sliced
8 oz Portobello mushrooms, sliced
3-4 green onions, thinly sliced
1-2 tsp minced ginger
1 cup dashi or other broth (if using HonDashi use 2/5 tsp)
2 tbsp sake
3-4 tbs mirin
4 tbsp soy sauce
~1-1.5 lbs thinly sliced beef (at my store they label it “beef for stir fry”)
3-4 eggs, well beaten

1. Mix dashi, sake, mirin, and soy sauce in skillet. Cover skillet and bring mixture to boiling over medium to medium-high heat.
2. Add onions, mushrooms and ginger, spreading out to cook evenly. Cook covered until onions are tender, a couple of minutes.
3. Add beef. Cook uncovered, stirring occasionally, until beef is no longer pink.
4. Stir in eggs. Lower heat to medium-low and cover. Cook until eggs cooked through and custard-like in consistency, about 1-2 minutes.
5. Serve over rice, topping with green onions.