Free Chef Inspired Recipe Ebook!


The Chefs at the Machine Shed are sharing eight favorite pork recipes. 

All you need to do is “Like” our facebook page to download your complimentary copy of “Chef Inspired Recipes”. 

Each recipe is an easy, flavorful idea perfect for everyday cooking.  Hurry, the link is only available Oct. 1st – 31st!

Click here to go to our Facebook Page to get your Ebook now! 

Machine Shed Original Recipe: French Onion Soup

Soup season is here! There is nothing better than a hot bowl of soup on a chilly fall day.

Today, we are going to share with you the Machine Shed’s original recipe for French Onion Soup. Follow the recipe below, or download recipe card at the end of this post. 

Machine Shed French Onion Soup


6 Onions, Thinly Sliced

3 Tablespoons Butter

1/4 Cup Sugar

4  14-Ounce Cans of Beef Broth

1 Cup Dry Red Wine


1. In a 4 Quart Dutch oven cook onions in hot butter over medium heat for 15 minutes or until tender, stirring occasionally. Stir in sugar the last 5 minutes of cooking.

2. Stir in the broth and wine. Heat through. Garnish individual servings with one slice of French bread, add Swiss cheese, melt and top with onion rings if desired. 

Makes 8 servings.

Download the Recipe Card

What’s your favorite fall-time soup? 

Machine Shed Original Recipe: Heart-Healthy Apple Coffee Cake

Get everyone off to a good start, even on the busiest days.

Anyone can make cereal and toast, but why resort to that when you can make this great Apple Coffee Cake?

Here’s the recipe, or download the 5 by 7 recipe card below.


Heart-Healthy Apple Coffee Cake

Prep: 25 minutes • Bake: 30 minutes • Cool: 10 minutes • Stand: 10 minutes


Nonstick Cooking Spray
2/3 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups peeled, cored and finely chopped apple (2 large), such as Jonathan or Granny Smith
1/4 cup frozen or refrigerated egg product, thawed
3/4 cup sugar
1/4 cup chopped walnuts or pecans
1/4 cup applesauce

1 tablespoon all-purpose flour
1 tablespoon whole wheat flour
1/2 teaspoon ground cinnamon
1 tablespoon margarine
1/4 cup chopped walnuts or pecans
1/4 cup packed brown sugar

1. Lightly coat a 9-inch round baking pan with cooking spray; set aside. In a medium bowl combine the 2/3 cup all purpose flour, 1/2 cup whole wheat flour, baking soda, the 1 teaspoon of cinnamon and salt. Set aside.

2. In a large mixing bowl toss together the chopped apple and egg product. Stir in the 3/4 cup sugar, the 1/4 cup nuts and applesauce. Add flour mixture and stir until combined. Pour batter into prepared pan. For topping, stir together the brown sugar, the remaining all purpose flour, whole wheat flour and cinnamon. Cut in margarine until crumbly. Stir in remaining 1/4 cup chopped nuts. Sprinkle topping over batter in pan.

3. Bake in 350º oben for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan and serve warm. Makes 10 servings.

Make-Ahead Tip: Cool coffee cake completely. Wrap in foil and place in airtight freezer container or plastic freezer bag. Seal, label and freeze up to 1 month. Thaw at room temperature for 2 hours. Or, reheat by placing frozen, wrapped coffee cake in 300º oven for 30 minutes.

Nutrition Facts Per Serving: 203 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 207 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein

Download the Recipe Card Here


Let us know how yours turns out!  



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