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A
to Z
Recipes
October 9,
2011
Always
something to make you think,
laugh and cook.
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you had to go to the web site to
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publication.
Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I suppose
the "Fall" means different things to different people. Sure, it starts
at the same time most everywhere, but depending upon where you live,
you may
not notice a change at the same time. Here in southern Texas, we don't
have much of the brilliant changes in foliage as do some north of here.
Our trees (in most cases) appear green with leaves or bare and brown
for the winter. We all usually cook according to the weather, and Fall
doesn't always bring chilly temperatures here. We're still in the 90's
over
most of the state and cook out (outdoor grill) most of the year. But we
share in some of the flavors as others during the cooler season (below
90, that is!). We enjoy good produce for most of the year and can get
some of the delicious fruits and vegetables found only in northern
states during the Fall and Winter. I found great examples of this when
gathering the recipes some of you sent in for our "The Flavors of Fall" theme topic.
We have a great assortment here today and I know you will enjoy them as
much as I did.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
My
thanks go out to the following for helping cover expenses through a
gracious financial donation:
Luanne
T., FL
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have
space at the
house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic is "Tailgating
Recipes". My thanks to Larry J. in Spring
Hill, TN for suggesting this topic. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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October
gave a party;
The leaves by hundreds came -
The Chestnuts, Oaks, and Maples,
And leaves of every name.
The Sunshine spread a carpet,
And everything was grand,
Miss Weather led the dancing,
Professor Wind the band.
~George Cooper,
"October's Party"
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Christian One Liners
~Shared by Charlie
J., Mobile, AL
Don't let your worries get the best of you; remember, Moses started out
as a basket case.
Some people are kind, polite, and sweet-spirited until you try to sit
in their pews.
Many folks want to serve God, but only as advisers.
It is easier to preach ten sermons than it is to live one.
The good Lord didn't create anything without a purpose, but mosquitoes
come close.
When you get to your wit's end, you'll find God lives there.
People are funny; they want the front of the bus, middle of the road,
and back of the church.
Opportunity may knock once, but temptation bangs on the front door
forever.
Quit griping about your church; if it was perfect, you couldn't belong.
If a church wants a better pastor, it only needs to pray for the one it
has.
We're called to be witnesses, not lawyers or Judges.
God Himself doesn't propose to judge a man until he is dead. So why
should you?
Some minds are like concrete thoroughly mixed up and permanently set.
Peace starts with a smile.
I don't know why some people change churches; what difference does it
make which one you stay home from?
A lot of church members singing 'Standing on the Promises' are just
sitting on the premises.
Be ye fishers of men. You catch 'em - He'll clean 'em.
Stop, Drop, and Roll won't work in Hell.
Coincidence is when God chooses to remain anonymous.
Don't put a question mark where God put a period.
Don't wait for 6 strong men to take you to church.
Forbidden fruits create many jams.
God doesn't call the qualified, He qualifies the called.
God grades on the cross, not the curve.
God loves everyone, but probably prefers 'fruits of the spirit' over
'religious nuts!'
God promises a safe landing, not a calm passage.
He who angers you, controls you!
If God is your Co-pilot, swap seats!
Prayer: Don't give God instructions, just report for duty!
The task ahead of us is never as great as the Power behind us.
The Will of God never takes you to where the grace of God will not
protect you.
We don't change the message, the message changes us.
You can tell how big a person is by what it takes to discourage him.
The best mathematical equation I have ever seen: 1 cross + 3 nails = 4
given.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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APPLES HELP
~Shared by Treva, NC
Traditional slicing methods call for quartering and coring apples.
Another way is to shave off slices from the outside with a paring
knife, turning the apple in quarter turns. Continue slicing until you
reach the core, and then discard the core. If you need to peel the
apple, always do so before cutting up the apple.
If you need to core an apple, a melon baller is the best tool to use.
Cut the apples in half, and then use the large side of melon baller; it
will remove the core and seeds and leave an even, circular hole.
Prick the skin of apples a few times with the tip of a paring knife
before baking to keep them from bursting. To keep baked apples from
shrinking, remove a horizontal slice of peel from around the middle.
If using apples in fruit salad, combine them with citrus fruits such as
oranges. Squeeze some of the orange juice over the diced apples and
then toss them with the orange sections. The juice will keep the apples
from darkening.
Pssst...did you know that apples keep longer if you make sure they
don't touch one another?
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Tailgating Recipes
The football season is once again
upon
us and regardless of where your home team is, no game is complete
without a little tailgating. And, yes, tailgating can happen indoors,
far from an actual tailgate. Whether you're headed over to a friend's
house for a potluck dinner or you're hosting the gang at home, you'll
need some handy food ideas -- the classics and the new. So chill the
beer, put on your game day jersey and share some football-friendly
foods. Please join in the fun by sharing
your favorite recipes in this month's theme.
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Tailgating Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Tailgating
Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Tailgating
Recipes" has a deadline of October 31,
2011,
and will be posted on November 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Tailgating
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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RECIPE GLOSSARY FOR
COMPUTER LOVERS
~Shared by Mary H.,
Montreal, Canada
*ACCESS DENIED: Diet time
**BACKUP: Leftovers
*CRASH: Drop main course at big dinner party
**CTRL: What you lose after crashing
*CURSOR: Who you are after crashing
**DEBUG: Check the flour before using
*ESCAPE: Order out
**FRAGMENT: What's left of brownies
*FREEZE: Do when you accidentally quadruple the recipe
**GOTO: As in "Go to restaurant when recipe bombs"
*HIGHLIGHT: Top with white icing
**ICON: I con cook anything better than you con
*LOG ON: Cook in fireplace
**MEMORY: Forget it - use a timer
*MENU: Surely you're kidding
**MICROCHIPS: Serve with micro salsa
*NETWORK: I slice, you dice
**PASSWORD: "Dinnertime"
*PATH: Worn-out place leading to refrigerator
**RAM: Overeat
*ROM: Overeat in England
**SORT: Pick the burnt ones out
**SPREADSHEET: Use under really messy cooks
*TAB: Drink after "Pie A La Modem"
**TECH SUPPORT: Hello, Mom?
*ZOOM: I can see it on the table now
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
AGAVE CARROT MUFFINS
~Shared by Edna D.,
Decatur, IL
I haven't tried this recipe yet, but plan to purchase the Agave nectar
next trip to the store. Apparently this is new from Domino
sugar. According to info on it, it is gluten free and since it is
a natural sweetener from the agave plant, it has a low glycemic
index. It contains no allergens.
1 cup Organic Amber Agave Nectar
4 large eggs
1 cup canola oil
3 cups shredded fresh carrots
2 1/4 cups whole-wheat flour
1 tsp baking soda
1 tsp backing powder
2 tsp cinnamon
1/2 tsp salt
Preheat oven to 350F. Prepare 3 12-cup muffin pans with liners.
In
a large bowl, combine agave, eggs and oil; beat well. Stir in
carrots. In separate bowl, combine dry ingredients. Blend
in batter.
Pour into prepared pans. Fill cups only half-way to ensure proper
baking. Bake 22-25 minutes until the center of muffin springs
back when lightly touched. Makes 30 muffins.
SWEET POTATOES BAKED
WITH BOURBON
~Shared by Johnny,
LA
Sweet potatoes are a year-round staple in New Orleans. This is a super
change from the normal grungy yams and marshmallow things!! The
bourbon cooks out and leaves only its terrific flavor.
Serves: 4
Prep.Time: 30 minutes
1 can Sweet Potatoes (40-oz.) -- drained
1/4 cup Butter
1/4 cup Orange Juice
1/4 cup Bourbon
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
pinch ground Cloves
Preheat oven to 350 degrees. Place potatoes in a greased 13x9x2 baking
dish. In a small saucepan, combine remaining ingredients; simmer 5-8
minutes until well-blended. Pour sauce over potatoes; cover and bake 15
minutes. Uncover; bake 15 minutes. (This can be prepared a day ahead,
stored covered in the fridge, and re-heated either in the oven or
microwave the next day.)
CREOLE CORNBREAD
STUFFING
~Shared by Johnny,
LA
Recipe yield 10 cups
2 cups all-purpose flour
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped fresh parsley
2 cups red bell pepper, chopped
2 jalapeno pepper, seeded and minced
2 tablespoons minced garlic
1 cup butter
2 cups chicken or vegetable stock
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten
1. Preheat oven to 375 degrees F (190 degrees C). Butter one 13x9 inch
pan.
2. Prepare the cornbread by combining the flour, cornmeal, baking
powder, 1 teaspoon salt, and sugar; mix well.
3. Mix together the 5 eggs, 6 tablespoons melted butter, and
buttermilk. Add wet to dry ingredients and mix until no dry ingredients
remain. Pour into prepared pan.
4. Bake until top is browned and a toothpick comes out clean, about 55
minutes. Allow to cool completely.
5. In a small bowl combine the 2 tablespoons salt with the white
pepper, black pepper, cayenne pepper, onion powder, oregano, thyme,
basil, and bay leaves.
6. In another bowl combine the minced onions, green onions, parsley,
red or green peppers, chili peppers, and garlic.
7. Melt 1 cup butter in a large fry pan. Add the spices and cook for a
few minutes. Add the vegetables and cook about 5 minutes. Do not allow
the vegetables to brown. Add the stock and hot pepper sauce. Stir and
cook 5 minutes more. Crumble the cornbread into the skillet and mix.
Add the evaporated milk and 7 eggs OFF THE HEAT. Make sure to stir well
when adding the eggs. Return to low heat and cook, stirring, for about
2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover.
Cool before stuffing turkey.
GRANNY JORDAN'S
APPLE SKILLET CAKE
~Shared by Johnny,
LA
1/3 C margarine
1 tsp cinnamon
1 C self rising flour
1/3 C evaporated milk
2/3 C sugar
5-6 apples, sliced and peeled
3 T additional melted margarine
1/3 C sugar
1/4 tsp cinnamon
1 egg, well beaten
1/3 C water pecans
Melt butter in skillet. Stir in 2/3 C sugar and 1 tsp cinnamon. Top
with apple slices; cover over medium heat for ten minutes. Top with
pecans. In separate bowl, stir together flour, 1/3 C sugar, and 3/4 tsp
cinnamon. Combine 3 T melted margarine, egg, milk, and water in
separate bowl. Add to flour mixture and mix until just moistened. Spoon
over hot apples and pecans. Cover and cook on stove eye for twenty
minutes on low heat or until firm to the touch. Turn out onto large
plate.
BENNIGAN'S ULTIMATE
BAKED POTATO SOUP
~Shared by Johnny,
LA
Bennigan’s really knows how to put together a recipe for baked potato
soup, this soup is creamy, rich, and hearty. You really can make
an entire meal out of this soup. I personally like to serve this
soup with either a sandwich or even a nice crusty piece of bread with
lots of butter.
Yield: 8 servings.
3 pounds all-purpose potatoes, scrubbed and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cup finely chopped onions
2 tablespoons minced garlic
1 can (14 1/2 oz) chicken broth
3 cups milk
1 teaspoons salt
1/4 teaspoons pepper
TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped
scallions or sautéed smoked sausage.
Heat oven to 400 degrees. Bake potatoes 1 hour or until tender when
pierced. Peel when cool enough to handle. Melt butter in a 4 to 6 quart
pot over medium low heat. Stir in onions and garlic, cover and cook 10
minutes until soft, but not brown. Add 2/3 of the potatoes and mash
with a potato masher. Add broth, milk, salt and pepper. Bring to a
simmer, stirring occasionally. Season to taste before serving. Cut
remaining potatoes in small cubes. Add to soup and stir gently to
reheat. Sprinkle each serving with toppings.
Source: This recipe was adapted from a Woman’s Day Magazine recipe
CHILI CON CARNE
~Shared by Johnny,
LA
Game plan: Like all stews, the flavors develop as this dish sits, so go
ahead and make it up to 2 days ahead of time and rewarm it to serve.
TIME/SERVINGS
Total Time: 25 mins
Makes: 8 to 10 servings (about 2 quarts)
INGREDIENTS
3 pounds lean ground beef
2 medium white onions, coarsely chopped
8 medium garlic cloves, finely chopped
1/4 cup ground ancho chile powder
2 teaspoons ground cumin powder
1 (14.5-ounce) can puréed tomatoes
1 (14.5-ounce) can diced tomatoes, with juices
2 chipotles en adobo, finely chopped
2 tablespoons plus 1 teaspoon kosher salt
INSTRUCTIONS
Heat a Dutch oven or large, heavy-bottomed pot with a tight fitting lid
over medium-high heat for 2 to 3 minutes. Add the meat, onions, garlic,
ancho chile powder, and cumin powder and stir to combine and break the
meat into small pieces. Cook, stirring occasionally, until the meat is
well browned with no pink remaining, about 10 minutes.
Stir in the tomatoes with juices, chipotles, and salt and reduce the
heat to medium. Let simmer, stirring occasionally, until warmed
through, about 10 minutes. Season with freshly ground black pepper and
more salt as needed.
Source: Amy Wisniewski
CHICKEN STEW
~Shared by Johnny,
LA
1 chicken
2 lg onions, chopped
7 cups water
4 cups canned tomatoes
6 med. potatoes, peeled and diced
3 Tablespoons sugar
2 cups frozen or canned whole kernel corn
2 Tablespoon butter
5 teaspoons salt
2 teaspoons pepper
Cook chicken until done in water. Remove chicken from broth and discard
skin. Separate meat from bones and shred meat. Dip off as much fat from
the broth as possible. Simmer potatoes in 1 cup of broth in covered
saucepan until done, do not drain. Mash potatoes slightly, keeping them
lumpy. Add corn, onions, tomatoes, sugar, salt, and pepper to broth.
Cover and simmer for 20 minutes. Add potatoes and chicken and simmer
slowly with lid off for at least 45 minutes. Right before serving, stir
in butter and let it melt. Best if made a day ahead and reheated to
serve.
SAVORY SWEET POTATO
BISCUITS
~Shared by Johnny,
LA
Yields: 10
Cooking Time: 12 min
Ingredients
1 1/2 cups flour
2 1/2 teaspoons baking powder
1 1/2 tablespoons brown sugar
1/2 cup cooked sweet potatoes or yams, mashed
3/4 cup wheat flour
1/2 teaspoon salt
1/3 cup butter
1/4 cup milk
1 teaspoon cinnamon
Instructions
1. Preheat the oven to 425 degrees F.
2. Mix together flour, sugar, baking powder and salt, cut in the butter
until mixture resembles coarse crumbs.
3. Stir in the milk and sweet potatoes. Knead gently (about 10 times).
4. Roll out dough until about 1/2 inch thick.
5. Cut out biscuits using either a biscuit cutter or a floured glass
rim. Sprinkle with cinnamon.
6. Bake at 425 degrees F for 10-12 minutes.
Notes: This makes about 10 biscuits, but the recipe can be doubled.
AWESOME SPICY CHILI
~Shared by Johnny,
LA
This easy chili recipe has so much spice, your taste buds will think it
is an evil chili. As soon as you recover for its spicy punch, you'll
realize just how good this very quick and easy chili recipe really is.
Olive oil
1/3 cup chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
2 tablespoons onion powder
1 tablespoon paprika
1 teaspoon oregano
1 tablespoon cayenne pepper
2 tablespoons black pepper
2 pounds beef stew meat, cut into small pieces with fat trimmed off
2 medium onions, chopped
13 1/4 ounces beef broth
4 ounces can tomato sauce
1 can warm beer
1/8 teaspoon cinnamon
10 ounces can diced tomatoes with green chilies
Salt to taste
Instructions
1. Combine chili powder, garlic powder, onion powder, paprika, oregano,
cayenne and black pepper, and set aside.
2. Brown onions in olive oil, remove with slotted spoon, add meat and
brown, remove with slotted spoon.
3. Add dry spices and cook 1- 2 minutes, add broth, tomato sauce, beer,
meat, onions, tomatoes.
4. Stir together and cook real slow for 2 hours or more until meat is
tender. Serve with shredded sharp cheddar cheese on top.
CROCKPOT BLACK EYED
PEAS
~Shared by Johnny,
LA
1 Pound dried black eyed peas
1 Pound chopped spicy jalapeno chicken sausage
6 Cups chicken broth
1 Yellow onion, diced
1 Cup diced carrots
1 Cup diced celery
4 Cloves garlic, diced
1/2 Teaspoon Italian seasoning
1 Teaspoon kosher salt
1/2 Teaspoon black pepper
Tabasco sauce
Soak your beans overnight. Drain and pick out the discolored beans.
Use a 5 to 6 quart crock pot. This will serve about 8 people. Dice the
veggies, and dump them into your crock pot with the pre-soaked beans.
Add sliced sausage. Pour in broth, and stir in Italian seasoning, salt,
and pepper.
Cover and cook on low for 8 hours. Before serving, scoop out 1 cup of
beans, blend them in a blender, and add back to the soup. Don't blend
too much---just enough to get the broth thicker and creamy-looking.
Ladle into bowls, and add Tabasco sauce to taste.
PUMPKIN PIE CRUNCH
~Shared by Johnny,
LA
This recipe is perfect if you need more than 1 pie and just don’t have
the time to fool with 2, much less a crust.
15 oz can Pumpkin
12 oz can Evaporated Milk
3 Eggs
1 1/2 c. Sugar
4 tsp. Pumpkin Pie Spice
1/2 tsp. Salt
1 box Golden Butter Cake Mix
1 c. pecans (finely chopped)
½ lb. Margarine (melted)
Mix pumpkin, milk, eggs, sugar, spice and salt together really well and
pour into a well greased 9”x11” glass baking dish.
Sprinkle dry cake mix over filling. Sprinkle pecans over cake mix and
pour melted margarine over all.
Bake at 350° for 1 hour.
PEACHY KEEN PORK
ROASTS
~Shared by
Patricia, Charlevoix, MI
1 rolled boneless pork loin - 3-4 pounds
1 cup currant jelly
1/2 cup peach preserves
Fresh peach slices for garnish
Place pork in roasting pan, insert meat thermometer and bake at 325
degs for 30-40 minutes or until browned. Turn roast over; bake
additional 30 minutes to brown the bottom. Turn roast again and drain
off drippings. In saucepan, over medium heat, melt jelly and peach
preserves. Set aside 1/2 cup of mixture. Brush roast generously with
remaining sauce. Bake until thermometer reaches 160 degs - about 15
minutes. Remove from oven and garnish with peach slices. Serve with set
aside sauce.
APPLE RICE MEDLEY
~Shared by
Patricia, Charlevoix, MI
1 package (6 ounce) long grain and wild rice mix
1 cup shredded mild Cheddar cheese, divided
1 cup chopped Washington Golden Delicious apples
1 cup sliced mushrooms
1/2 cup thinly sliced celery
Prepare rice mix according to directions. Preheat oven to 350 degs. Add
12 cup cheese, apple, mushrooms and celery to rice; toss to mix. Spoon
into 1 quart casserole and bake 15 minutes. Top with remaining cheese
and bake until cheese melts.
Source: Washington Apple Commission
SUMMER SQUASH
~Shared by
Patricia, Charlevoix, MI
2 small crookneck squash, sliced
1 onion, sliced
1 can (16 ounce) tomatoes
American cheese, grated
Salt and pepper to taste
Layer squash, onion, and tomatoes with juice in a greased 1 1/2 quart
casserole. Top each layer with a sprinkling of cheese. Season with salt
and pepper. Bake, covered, at 325 degs for 90 minutes. Remove lid and
back an additional 30 minutes or until lightly browned.
PEACHES AND CREAM
DESSERT
~Shared by
Patricia, Charlevoix, MI
1 1/2 cups vanilla wafer crumbs
1/4 cup butter, melted
1/2 pound marshmallows
2 tablespoons orange juice
2 tablespoons lemon juice
2 cups chopped fresh peaches
1 cup whipping cream, whipped
Mix crumbs with butter; reserve 1/4 cut. Put remainder into 9 inch
round cake pan. Heat marshmallows and juices over low heat until
marshmallows are almost melted. chill mixture until partially
thickened. Fold in peaches and whipped cream. Pour over crumb crust and
sprinkle with reserved crumbs. Chill.
APPLE DAPPLE CAKE
~Shared by Donna
R., Yuma, AZ
Ingredients
3 cup all purpose flour
1 teaspoon salt
1 teaspoon soda
1 cup pecans, chopped
1 cup vegetable oil
2 cup sugar
3 eggs
2 teaspoon vanilla
3 cups raw apples, peeled and chopped fine
Sauce:
1 cup packed brown sugar (for sauce)
1/4 cup milk (for sauce)
3/4 cup margarine (1 -1/2 sticks) (for sauce)
Instructions
Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add
to first mixture. Fold in pecans and apples. Bake in tube pan at 350
for 1 hour.
For the sauce, mix and cook ingredients 3 minutes after it begins to
gently boil, stirring constantly. Pour over hot cake while cake is
still in pan. Let cake cool completely before removing.
Source: http:www.//SouthernPlate.com/
CIDER-GLAZED CARROTS
~Shared by Donna
R., Yuma, AZ
Ingredients
9 cups (3-inch) julienne-cut carrot (about 2 1/2 pounds)
1/4 cup packed brown sugar
2 tablespoons butter
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon celery seeds
1 tablespoon chopped fresh parsley
Preparation Place carrot in a large saucepan; cover with water. Bring
to a boil. Reduce heat; simmer 1 minute or until tender. Drain.
Combine brown sugar and remaining ingredients except parsley in a large
nonstick skillet over low heat; cook until butter melts, stirring
frequently. Bring to a boil.
Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are
glazed and thoroughly heated, stirring constantly. Sprinkle with
chopped parsley; toss to combine.
BONED LAMB TENDERLOIN
~Shared by Mary H.,
Montreal, Canada
Prep. Time: 1 hr.
Serves: 6
Cooking Time: 1½ hours
1 New Zealand Lamb loin boned
¼ pt. Wine vinegar
2 tblsp oil
1 clove garlic, crushed
1 tsp. salt
1 tsp. thyme
1 tsp. paprika
1 tsp. pepper
1. Roll and tie the seasoned loin. With a sharp knife crisscross
slashes on outer side. Place in shallow dish.
2. Combine remaining ingredients and pour over the lamb. Allow to stand
for 1 hour turning occasionally.
3. Remove loin from marinade, place on rack in roasting pan. Roast at
350F, 180C for 1½ hours.
Source: New Zealand Lamb Company, Canada
CRANBERRY ORANGE
MUFFINS
~Shared by Mary H.,
Montreal, Canada
1 cup fresh or frozen cranberries, chopped
2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange rind
1 egg
1/4 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla
Combine the cranberries and 1/4 cup of the sugar; set aside.
Combine flour, remaining sugar, baking powder, soda and salt; stir in
chopped cranberries and orange rind.
Using electric mixer, beat egg with a fork in medium bowl. Add
oil, milk and vanilla; blend well. Add liquid dry ingredients all
at once, stirring by hand until just moistened.
Spoon into paper-lined muffin cups, filling 2/3 full. Bake in
400-degree F. oven for 15 - 20 minutes. Yield: 12 medium muffins.
APPLE MUFFINS
~Shared by Mary H.,
Montreal, Canada
3 eggs
1 1/2 cups sugar
1 cup oil
1 teaspoon vanilla
2 cups flour
1 cup quick-cooking oatmeal
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups peeled and cored, finely chopped apples
Preheat oven to 350 degrees F. Beat eggs, sugar, oil and vanilla
until foamy. Mix dry ingredients together, then add to the first
mixture. Stir in chopped apples; mix until well blended.
Drop batter into paper-lined muffin cups. Bake for 20 - 25
minutes. Yield: 18 - 22 muffins.
ZUCCHINI BREAD
~Shared by Mary H.,
Montreal, Canada
3 eggs
2/3 cup vegetable oil
1 1/2 cups brown sugar
2 cups grated raw unpeeled zucchini (if watery, squeeze out)
3 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1/2 cup raisins or nuts
Beat eggs and add next 4 ingredients. Stir dry ingredients
together, then mix into wet. Add raisins or nuts. Grease
and flour two 8 or 9-inch loaf pans. Bake at 350 degrees F. for 1
hour. Yield: two or three loaves, depending on pan size.
PUMPKIN MUFFINS OR
LOAVES
~Shared by Mary H.,
Montreal, Canada
4 eggs
1 cup oil
3 cups white sugar
2 cups pure pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
pinch of cloves
1/3 cup water
Using electric mixer, blend first 4 ingredients together. Add all
other ingredients and mix well. Place batter into paper-lined
muffin tins. Bake at 350 degrees F. for 20 - 25 minutes.
Makes about two dozen muffins.
For loaves: place batter into greased and floured loaf pans: either 4
small ones or two large ones. Bake at 350 degrees F. for 45 - 60
minutes, or until a toothpick inserted in centre comes out dry.
PUMPKIN AND
CHOCOLATE CHIP COOKIES
~Shared by Mary H.,
Montreal, Canada
This makes a soft, cake-like cookie. It is very easy to make, and
disappears fast!
1 cup canned pure pumpkin
1 cup sugar
1/2 cup oil
1 egg
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda, dissolved in 1 teaspoon milk
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts (optional)
1 teaspoon vanilla
Combine pumpkin, sugar, oil and egg. Stir flour, baking powder,
cinnamon and salt together; add to pumpkin mixture along with dissolved
soda and mix well. Stir in chocolate chips, nuts (if using) and
vanilla. Drop by teaspoonfuls on lightly greased or foil-lined
cookie sheets. Bake in preheated, 350 degrees F. oven for 10 - 12
minutes. Yield: 4 - 5 dozen cookies.
CRANBERRY CREAM
CHEESE PATE
~Shared by Mary H.,
Montreal, Canada
1 8-ounce package cream cheese, softened
1 1/2 cups extra old cheddar cheese, shredded
1/4 cup green onions, chopped
1/4 cup sweetened dried cranberries
2 tablespoons brandy or cognac
1/2 teaspoon pepper
1/4 cup whole berry cranberry sauce
Mix the cream cheese, cheddar cheese, onions, dried cranberries and
pepper in a food processor until smooth. If you don't have a food
processor, use a blender, but mix longer. Store the paté in a
tightly sealed container. Refrigerate for at least an hour (keeps
well for up to 3 days). To serve, spoon into an attractive
serving dish and top with cranberry sauce. Serve with
crackers. Makes 2 cups.
BARE APPLE PIE
~Shared by Mary H.,
Montreal, Canada
No need to make pie crust in this delicious recipe!
1 egg
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla pinch of salt
1/2 cup flour
1 teaspoon baking powder
2 medium apples, peeled, cored and chopped
1/2 cup pecans or walnuts, chopped
Beat egg in a medium-sized bowl, add remaining ingredients and mix
well. Spread the batter into a greased and floured, 9" pie pan
and bake at 350 degrees F. for 30 minutes. When cool, top with
whipped cream or ice cream.
AUNT ELVIRA'S
PUMPKIN SQUARES
~Shared by Mary H.,
Montreal, Canada
1 28-ounce can pure pumpkin
1 13-ounce can evaporated milk
3 eggs
1 cup sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice (or 1/4 teaspoon ginger, 1/4 teaspoon
nutmeg, 1 teaspoon cinnamon, 1/8 teaspoon cloves)
1 box Duncan Hines yellow cake mix
1 cup butter, melted
1 cup chopped pecans or walnuts
Mix the pumpkin, eggs, evaporated milk and spices together and beat
well. Pour mixture into an ungreased 9" x 13" pan. Cover
with dry cake mix. Drizzle melted butter over the top until
completely covered - you may have to use a little more butter.
Sprinkle with chopped nuts. Bake at 350 degrees F. for 50
minutes, until a knife inserted in the center comes out clean.
Cool, chill and serve with whipped cream.
PUMPKIN CAKE WITH
CREAM CHEESE ICING
~Shared by Mary H.,
Montreal, Canada
Cake:
4 large eggs at room temperature
2 cups sugar
2 cups canned pure pumpkin
1 cup salad oil
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups white flour
1/2 teaspoon salt
2 teaspoons baking soda
Preheat oven to 350 degrees F. Mix eggs, sugar, pumpkin and
oil. Mix and add dry ingredients gradually. Pour into a
greased and floured tube pan or a 13 x 9 pan. Cool completely.
Frosting:
6 ounces cream cheese, softened
1 tablespoon vanilla or rum extract
3 cups confectioners’ sugar
Mix well. If icing is crumbly, add some milk and stir vigorously
until it is of the right spreading consistency. If desired,
garnish frosted cake with almonds.
FARRO AND ROASTED
BUTTERNUT SQUASH
~Shared by Mary H.,
Montreal, Canada
This dish makes a hearty vegetarian fall or winter meal.
Butternut is a long-keeping winter squash with a sweet, creamy taste
and a hard, beige skin best tackled with a large and sturdy knife or a
cleaver. Farro is an ancient form of wheat that Italians have
been eating for centuries; it is enjoying new-found popularity
everywhere these days. Farro is rich in B-complex vitamins and
easier to digest than newer forms of wheat.
2 cups pearled farro
2 teaspoons salt
6 cups water
1 medium butternut squash, peeled, seeded and cubed
2 small red onions, thinly sliced
3 tablespoons olive oil
1/2 teaspoon dried red chili pepper flakes
2 tablespoons maple syrup
1 tablespoon rice vinegar
2 teaspoons fresh thyme
salt and freshly ground pepper, to taste
1/2 cup toasted pecans
2 tablespoons coarsely chopped fresh parsley
Combine farro, salt and water in a large, heavy pot. Bring to a
boil over high heat, then reduce to medium-low. Simmer, partially
covered, stirring occasionally to prevent sticking, for 30 minutes, or
until farro is tender but still al dente. Remove from heat, drain
into a colander, return to pot, cover and set aside.
Meanwhile, in a large, shallow roasting pan, toss squash and onion with
olive oil, pepper flakes, maple syrup, rice vinegar, thyme, salt and
pepper. Arrange in a single layer and roast in a 375 degree F.
oven for 30 - 40 minutes, or until squash is tender.
Spoon farro into a large serving bowl. Top with roasted squash
and toss. Scatter pecans and parsley over top.
Source: Montreal Gazette
THAI PUMPKIN SOUP
~Shared by Mary H.,
Montreal, Canada
This soup is warm and soothing; the ginger gives it a little
kick. If you like, replace the pumpkin with any firm winter
squash.
Serves 4 to 5
2 tablespoons vegetable oil
2 small onions, chopped
3 cloves garlic, crushed
1 tablespoon Thai red curry paste
1 small pumpkin, peeled, seeded and cubed
1 can (13.5 ounces) coconut milk
3 cups chicken broth
2 teaspoons tomato paste
1 tablespoon freshly squeezed lime juice
coriander and chili pepper flakes for garnish (optional)
Heat oil in a large pot. Sauté onions until translucent.
Add garlic, ginger and curry paste and cook briefly, then add all
remaining ingredients except lime juice, coriander and chili
pepper. Bring to a boil, reduce heat and simmer, uncovered, for
20 minutes or until pumpkin is tender. Remove from heat and let
cool slightly. Transfer to blender and purée until smooth.
Add lime juice. Serve garnished with coriander and pepper flakes,
if desired.
Source: Montreal Gazette
NOVEMBER'S TART
~Shared by Mary H.,
Montreal, Canada
Cranberries shimmer atop this tart, which features a creamy filling and
a crispy, nutty crust. Fresh cranberries are just coming into
season now; frozen ones are fine the rest of the year.
Serves 8 to 10
For cranberry topping:
3 cups cranberries, fresh or frozen
3/4 cup maple syrup finely grated zest and juice of 2 oranges
1 cinnamon stick (optional)
For crust:
1 1/4 cups all-purpose flour
3/4 cup white sugar
1/2 cup (1 stick) butter
1/2 cup ground pecans
For filling:
2 8-ounce packages cream cheese, softened
1/4 cup orange juice
1/2 cup sugar
To make topping, combine cranberries, maple syrup, orange zest and
juice, and cinnamon stick in a medium-sized pot. Cook over medium
heat, stirring gently to avoid breaking up the cranberries as they
pop. Cook for about 5 minutes, until cranberries are soft and
glaze has thickened. Remove from heat and cool completely.
While the cranberries are cooling, make the crust. In a large,
shallow bowl, mix together flour and sugar. Cut in the butter
with a pastry blender or fork until mixture resembles coarse
crumbs. Stir in the pecans. Press mixture into an
ungreased, 10-inch round tart pan with a removable fluted rim, making
sure to press it evenly all the way up the sides. Bake in the
middle of a 350-degree oven for 15 minutes, or until light gold around
the edges. Remove from oven and transfer to a rack to cool.
While the tart shell bakes, prepare the filling. In a large bowl,
using an electric mixer at medium speed, cream the softened cream
cheese with orange juice and sugar until smooth. Spread filling
into cooled tart shell and bake for another 15 minutes, until filling
has set. Remove to a rack to cool. Once tart has cooled,
spread th cranberry topping over the filling. Just before
serving, carefully remove rim of tart pan.
Source: Montreal Gazette
GREEN BEAN SUPREME
~Shared by Sandi,
Roswell, NM
1 medium onion, diced fine
2 tbs butter
2 tbs flour
1 tsp salt
1/2 tsp pepper
1 cup sour cream
3 cups green beans, cooked and drained
1 cup shredded cheese
Saute onion in butter, blend in flour, salt and pepper. Add sour cream
and cook until thick, stir constantly. Add cooked beans and turn into
shallow baking dish. Top with cheese and heat at 350 degrees for 15 to
20 minutes.
SOUR CREAM GRILLED
POTATOES
~Shared by Sandi,
Roswell, NM
3 cups sliced, cooked potatoes
1 pint sour cream
1 package onion soup mix
1/2 cup light cream
Salt and pepper
Placed sliced potatoes in center of a fourteen inch square of foil.
Season with salt and pepper. Combine sour cream, onion soup mix and
cream and pour over potatoes. Seal foil and place on hot grill for
twenty minutes.
CABBAGE CASSEROLE
~Shared by Lynn,
Roswell, NM
1/2 cup diced onion
1/2 cup diced green pepper
3 tbs butter
2 quarts shredded cabbage
1 cup grated cheddar cheese
1 can tomato soup
1 tsp salt
1/2 tsp pepper
1/2 cup grated cheddar cheese
1/2 cup toasted bread crumbs
Saute onion and green pepper in butter. Add cabbage and cook only until
wilted. Add 1 cup of cheese, tomato soup and salt and pepper. Mix well
and put in casserole. Top with 1/2 cup grated cheese and toasted bread
crumbs. Place in 400 degree oven until cheese is melted; if prepared
ahead of time and refrigerated then heat at 350 degrees for 30 minutes.
SQUASH OMELET
~Shared by Lynn,
Roswell, NM
This is good as a hearty breakfast or light lunch.
6 eggs
1 pound squash - any variety - diced
1 onion, minced
1 green pepper, diced
1/4 cup oil
Salt and pepper
Saute squash, onion and green pepper in oil. Salt and pepper to taste.
Pour in the lightly beaten eggs and cook until firm. Serves 4.
EGGPLANT CASSEROLE
~Shared by Mary,
Roswell, NM
1 large eggplant
4 large tomatoes
1 large onion
2 green peppers
Salt and pepper to taste
Peel eggplants and tomatoes; slice 1/2 inch thick. Cut onion and
peppers in thin slices. In a greased casserole alternate layers of
vegetables ending with tomatoes. Sprinkle each layer with salt and
pepper. Bake at 350 degrees for 1 hour until eggplant is soft. No
liquid needed, bakes in own juice.
APPLE NUT SURPRISE
~Shared by Mary,
Roswell, NM
1 cup sifted cake flour
2 tsps baking powder
1 tsp salt
4 eggs
2 cups light brown sugar
2 tsps vanilla
2 cups chopped pecans
2 cups tart apple, cubed
Cream eggs and sugar; add dry ingredients and vanilla. Fold in the nuts
and apples. Bake in 2 greased 10 inch pie pans at 350 degrees F. for 30
minutes. Cut like pie and serve with whipped sweetened cream.
Note: This was our dad's creation. The surprise is the fact it is not a
pie, cake or custard but a combination of all three. Texture varies
according to juiciness of apples used.
STUFFED JALAPENO
PEPPERS
~Shared by Bobbi,
Roswell, NM
1/2 pound Cheddar cheese
3 hard cooked eggs
2 medium size dill pickles
Mayonnaise
Jalapeno peppers, enough to use up filling
Paprika
Grate cheese, eggs and pickles. Mix with enough mayonnaise to moisten
to stuffing consistency. Cut peppers in half, scoop out seeds and fill
with cheese filling. Sprinkle with paprika.
SAUTEED YUCCA BLOOMS
~Shared by Bobbi,
Roswell, NM
Easterners use pumpkin and Southwesterners use Yucca
Select newly opened yucca blooms. Wash and pat dry. Flavor melted
butter with a sliced clove of garlic. Saute blooms, salt and pepper to
taste; serve as a vegetable.
NO CRUST APPLE PIE
~Shared by Deb,
Roswell, NM
1 egg
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1/2 cup flour
1 teaspoon baking powder
Pinch of salt
2 medium apples, peeled, cored and sliced
1/2 cup chopped pecans.
Beat the egg, sift four and baking powder together, add remaining
ingredients and mix well. Spread in well greased 9" pie pan and bake at
350 degrees for half an hour.
FRIED CARROTS
~Shared by Deb,
Roswell, NM
10 small carrots
2 eggs, beaten
Cracker crumbs - we use Italian bread crumbs
Shortening for frying
Scrub carrots with vegetable brush but do no scrape them. Boil them in
very little salt water until tender. Roll in beaten egg, then in crumbs
and fry in deep, hot shortening until delicately brown. Serve at once.
APPLE BREAD
~Shared by Jennifer
B., Indianapolis,
IN
From a recipe card at a Penzeys Spices store.
Bread:
4 C apples, peeled, cored and chopped, 4-5 large apples (we used
McIntosh)
4 large eggs, beaten
1 C vegetable oil (we like Canola)
2 tsp PURE VANILLA EXTRACT
2 tsp baking soda
2 tsp salt
2 tsp PENZEYS CINNAMON
3 C all-purpose flour
2 C granulated white sugar
Topping:
¾ C all-purpose flour
¼ C granulated white sugar
2 tsp PENZEYS CINNAMON
½ C butter (1 stick), room temperature
Preheat oven to 350 F. Lightly grease two standard bread loaf
pans and set aside. Peel, core and slice the apples. Cut
into good-sized chunks, about 1 inch in size. In a large bowl,
beat the eggs with an electric mixer until fluffy. Add the oil
and beat until combined. Add the VANILLA EXTRACT, baking soda,
salt, and PENZEYS CINNAMON. Beat until thoroughly mixed.
Next, add the flour and sugar and mix on low just to blend. Turn
the mixer to high and beat until mixture is smooth. The batter
will be very thick. Fold in the chopped apples, mixing by hand so
the apples do not get broken up. Divide the mixture between the
two pans. Since the batter is so thick, it is easiest to spoon
the batter into the pans. To prepare the topping, combine flour,
sugar and PENZEYS CINNAMON in a small bowl. Cut the butter into
the mixture with a fork until all ingredients are moist and
crumbly. If you don’t mind a little mess, it is faster to use
your hands. Sprinkle equal amounts of topping on each loaf.
Bake for about 1 hour on the center rack of the oven. The loaf
should feel fairly firm when touched in the middle; if not, bake an
extra 5 minutes. Remove from the oven and place on a cooling
rack. Let cool for 5 minutes before removing from the pans.
It is easier to slice the bread if you can wait until it is cool.
Prep time: 10 minutes
Baking time: 1 hour
Yield: 2 loaves, 20 slices
Delicious!!!
Source: Penzeys Spices
GRATED FRESH APPLE
SNOW
~Shared by Larry
Holmes, Toronto,
Canada
2 cups grated, good-flavored raw apples
¼ cup fresh lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 tablespoons sugar
2 large egg whites
¼ cup sugar
Grated, unsweetened chocolate
Combine the first 5 ingredients and chill. Beat egg whites until
they stand in soft peaks. Gradually beat in the ¼ cup sugar. Continue
beating until stiff. Serve in sherbet glasses. Garnish with
grated unsweetened chocolate.
Makes 6 servings
BAKED APPLE SURPRISE
~Shared by Larry
Holmes, Toronto,
Canada
6 large baking apples, such as Rome, Beauty
½ teaspoon lemon juice
½ cup seedless raisins
½ cup sugar
1/8 teaspoon salt
½ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
6 tablespoons butter
Boiling water
Wash apples. Cut a slice ¼ to ½ inch thick of the top of each,
remove and set aside. Scoop out all the pulp you can, leaving
shell intact. Finely chop apple pulp and mix with next 6
ingredients, Fill cavities of apples with mixture. Top
each with 1 teaspoon butter and reserved apple slice. Place
in a baking pan. Pour in ½ -inch boiling water. Cover pan
with foil. Bake in a preheated moderate oven (350 degrees F.) 30
minutes. Remove foil and bake 30 minutes longer.
Yield: 6 servings.
BAKED PEARS WITH
GINGER SAUCE
~Shared by Larry
Holmes, Toronto,
Canada
6 large, firm Bartlett pears
½ cup sugar
¼ cup butter
Hot water
Ginger Sauce*
Wash pears. Cut out most of the core of each, starting from the
stem end, but not cutting through the blossom end. Gradually lend sugar
with butter and spoon into the cavities in the pears, filling them.
Stand stuffed pears in a baking dish, spaced so that they do not
touch. Pour in ½ cup hot water. Cover and bake in a
preheated moderate (375-degree oven) 1 hour or until tender, basting
several times with water in pan. Serve with Ginger Sauce*.
Makes 6 servings.
*GINGER SAUCE
½ cup sugar
2 teaspoons cornstarch
½ teaspoon ground ginger
1/8 teaspoon salt
1 cup hot water
1 tablespoon butter
1 teaspoon fresh lemon juice
Blend the first 4 ingredients in a saucepan. Gradually stir in
hot water. Cook until mixture is clean and slightly
thickened. Stir in butter and lemon juice.
APPLE AND PLUM
COMPOTE
~Shared by Larry
Holmes, Toronto,
Canada
½ cup sugar
1 cup water
2 cinnamon sticks, each 2 inches long
2 teaspoons lemon juice
4 large cooking apples
9 Italian plums
Boil the first 4 ingredients together in a covered saucepan 5
minutes, Peel, core, and quarter apples. Add to boiling
syrup. Cover and cook 8 minutes or until apples are almost
tender. Cut plums in half, remove pits, and add. Cook 3
minutes. Serve warm or chilled.
Yield: 6 servings
HUNGARIAN APPLESAUCE
~Shared by Larry
Holmes, Toronto,
Canada
8 medium-large cooking apples
1 cup water
2 tablespoons flour
1 ½ cups sugar
1 teaspoon ground nutmeg
¼ teaspoon salt
½ cup sour cream
Wash and peel apples. Cut into quarters and remove cores.
Placate in saucepan with water. Cover and cook until apples are
tender, but not falling to pieces. Mix flour with ¼ cup sugar,
add to apples, and cook until thickened. Stir in remaining sugar,
nutmeg, salt and sour cream. Serve warm or chilled.
ENGLISH APPLE TRIFLE
~Shared by Larry
Holmes, Toronto,
Canada
8 cups (2 pounds) sliced cooking apples
2 tablespoons water
¾ cup sugar
¼ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon grated lemon peel
12 lady fingers
1 cup Soft Custard (recipe follows)
½ cup heavy cream (whipped)
1 tablespoon sugar
Place apples and water in a saucepan. Cover and cook over low
heat until apples are tender. Remove from heat and put through a
sieve. Add next 4 ingredients. Mix well. Cool.
Arrange lady fingers, applesauce and custard in alternating
layers in an 8-inch bowl, having lady fingers on the bottom and
custard over the top. Chill until ready to serve. Just
before serving, cover with whipping cream sweetened with 1 tablespoon
sugar.
Soft Custard
2 tablespoons sugar
¼ teaspoon ground nutmeg
1/16 teaspoon salt
1 large egg
1 cup milk
Combine first 3 ingredients in a 3-cup saucepan or in the top of a
double boiler. Add egg until blended. Add milk. Stir and
cook over low heat or hot water (not boiling) only until custard coats
a metal spoon. Remove dorm heat. Cool and chill.
Makes 6 to 8 servings.
GEORGIA PEACH PUDDING
~Shared by Larry
Holmes, Toronto,
Canada
9 cups (4 pounds) sliced fresh peaches
1 ¼ cups sugar
½ teaspoon ground cinnamon
1/8 teaspoon salt
2 ½ tablespoon tapioca
1 cup sifted all-purpose flour
1/3 cup butter
Sliced fresh peaches
Combine peaches with ¾ cup of the sugar and next 3 ingredients.
Turn into a 10 x 6 x 2-inch baking dish. Mix remaining sugar with
flour. Add butter and cut into crumb consistency. Sprinkle
crumbs over peaches. Bake in a preheated moderate oven (375
degrees) 1 ¼ hours or until peaches are tenser and crumbs are
brown. Garnish with slices of fresh peaches.
Yield: 8 servings.
HOT BUTTER RUM MIX
~Shared by Marilyn
M., Canton, OH
1/2 gallon premium vanilla ice cream
1 pound unsalted butter (do not substitute)
1 (1-pound) box dark brown sugar
1 (1-pound) box powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Soften butter and ice cream. Combine all ingredients; mix well. Place
in a freezer-safe container and freeze until ready to serve.
To serve: place 1 ounce of rum in a mug with 2 tablespoons mix. Fill
mug with boiling water; stir. Top with a dollop of whipped cream and
additional nutmeg is desired.
BUTTERSCOTCH APPLE
CRISP
~Shared by Marilyn
M., Canton, OH
5 Granny Smith apples (about 2 pounds), peeled and roughly chopped
1 (11 oz) bag butterscotch chips
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 lemon, juiced
3 Tbsp. unsalted butter, cubed, plus more for greasing
Topping:
3/4 cup all-purpose flour
1/4 cup light brown sugar
1/2 cup quick oats
pinch kosher salt
1/2 cup butter
3/4 cup pecans, chopped
Butter pecan ice cream, for serving
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish; set
aside.
Toss apples, butterscotch chips, brown sugar, flour, cinnamon,
allspice, and lemon juice together in a large bowl.
Add to the buttered baking dish and dot with butter.
In a separate bowl, combine the flour, sugar, oats, and salt. Blend
butter into the mixture until it forms pea size lumps; stir in pecans
and sprinkle over apples.
Bake until apples are tender and butterscotch is bubbling, about 45
minutes.
Let cool for 5 minutes before serving. Plate with a scoop of butter
pecan ice cream on top.
HOT SPICED SANGRIA
~Shared by Marilyn
M., Canton, OH
2 (750 milliliter) bottles Rioja (Spanish red wine)
1 cup brandy
1 bag frozen cherries
1 bag frozen peaches
1 orange, sliced
2 cinnamon sticks
1 cup simple syrup, recipe follows
Orange peel, for garnish
Combine all ingredients in a slow cooker. Put setting on HIGH for 1
hour. Reduce to warm to hold temperature.
Ladle into glasses from slow cooker. Be sure to include some fruit in
the glasses. Garnish with orange peel.
Simple Syrup:
1 cup sugar
1 cup water
1 orange, zested
Combine the sugar, water and zest in a saucepan. Bring to a boil,
reduce to a simmer.
Stirring occasionally, simmer for 5 minutes or until sugar is dissolved.
APPLE PEAR COFFEE
CAKE
~Shared by Marilyn
M., Canton, OH
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (8 oz package)
1 1/4 cups chopped peeled apples
1/2 cup chopped peeled pear
TOPPING:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 Tbsp. cold butter
1/2 cup chopped pecans
In a large mixing bowl, cream butter and sugar. Add eggs and vanilla;
beat well. Combine flour, baking powder, baking soda and salt; add to
creamed mixture alternately with sour cream. Fold in apples and pear.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
In a small bowl, combine brown sugar and cinnamon. Cut in butter until
the mixture resembles coarse crumbs. Stir in pecans; sprinkle over
batter. Bake at 350° for 35-40 minutes or until a toothpick inserted
near center comes out clean. Cool on a wire rack.
Yield: 12-15 servings.
My good friend gave me this recipe to make for a breakfast I was
hosting. The pan was empty before the breakfast was over! It's one of
my most-requested recipes, probably because it's a bit different.
PRETZEL-TOPPED SWEET
POTATOES
~Shared by Marilyn
M., Canton, OH
2 cups chopped pretzel rods (about 13)
1 cup chopped pecans
1 cup fresh or frozen cranberries
1 cup packed brown sugar
1 cup butter, melted, divided
1 can (2-1/2 pounds) sweet potatoes, drained
1 can (5 ounces) evaporated milk
1/2 cup sugar
1 teaspoon vanilla extract
In a large bowl, combine pretzels, pecans, cranberries, brown sugar and
1/2 cup butter; set aside.
In a large bowl, beat sweet potatoes until smooth.
Add milk, sugar, vanilla and remaining butter; beat until well blended.
Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel
mixture.
Bake, uncovered, at 350° for 25-30 minutes or until the edges are
bubbly.
Yield: 10-12 servings.
FROSTY PUMPKIN
SQUARES
~Shared by Marilyn
M., Canton, OH
1 quart (4 cups) vanilla ice cream
1 1/4 cups graham cracker crumbs (about 16 squares)
1/4 cup butter, melted
1 cup canned pumpkin (NOT pumpkin pie mix)
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Let ice cream stand at room temperature 30 to 45 minutes to soften.
Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3
tablespoons crumb mixture.
In ungreased 8- or 9-inch square pan, press remaining crumb mixture
firmly and evenly over bottom.
In large bowl, beat remaining ingredients with wire whisk until well
blended. Stir in ice cream with spoon.
Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over
top.
Return to freezer uncovered for at least 4 hours or until top of
pumpkin mixture is firm, then cover and return to freezer until frozen
firm.
Let stand at room temperature 15 to 20 minutes before cutting.
PUMPKIN AMARETTO
CHEESECAKE
~Shared by Marilyn
M., Canton, OH
This is a spirited version of an old fashioned favorite. It is sinfully
rich. however, an occasional piece of cheesecake can fit into a well
balanced diet. Moderation is the key. Bake and refrigerate this
cheesecake a day ahead for best results.
11 whole graham crackers, crushed (1 1/2 cups crumbs)
1/4 cup sugar
1/3 cup unsalted butter, melted
2 (8 oz.) pkg. cream cheese, at room temperature
1 cup packed light brown sugar
1 (16 oz.) can solid pack pumpkin or 2 cups fresh pumpkin pureé
2 egg yolks and 4 egg whites
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. flour
2 Tbsp. whipping cream
2 Tbsp. Amaretto
Whipped cream, optional
Preheat oven to 325°F.
In a 9" springform pan, mix graham cracker crumbs, sugar and melted
butter.
Using your clean fingers, press the mixture evenly onto the bottom and
sides of the pan.
Bake 8 minutes. Remove from oven and cool.
In a large bowl using electric mixer (or place directly in a food
processor) whip cream cheese until smooth.
Stir in brown sugar; blend until thoroughly mixed.
Add pumpkin and add egg yolks one at a time, blending after each
addition until smooth.
Add 1/2 the egg whites at a time, blending well after each addition.
Add cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.
Pour mixture into prepared crust. Set springform pan in a large
roasting pan and fill with 1/2" tap water.
Bake 1 hour, or until knife inserted in center comes out clean.
Remove from oven, chill 6 to 8 hours (or overnight) in the refrigerator.
To serve, top with whipped cream if desired. Servings: 10
HOT LEMONADE
~Shared by Marilyn
M., Canton, OH
4 cups water
2 Tbsp. honey
4 cups cranberry juice
2/3 cup sugar
1 (12=oz) can frozen lemonade, thawed
Cloves and cinnamon sticks
Put 6 cloves and 2 broken cinnamon sticks in cheesecloth bag.
Put everything in crock pot for 3-4 hours.
Remove bag of spices. Yield - Makes 9-10 cups.
POMEGRANATE-GLAZED
CORNISH GAME HENS
WITH WILD RICE AND CHESTNUT STUFFING
~Shared by Marilyn
M., Canton, OH
4 Cornish game hens
1 cup uncooked wild rice
2/3 cup coarsely chopped chestnuts (either fresh or from a jar or can)
1/2 cup finely chopped yellow onion
2 tsp finely chopped fresh thyme
1 tsp finely chopped fresh sage
3 Tbsp chopped Italian flat-leaf parsley
freshly ground black pepper
1 cup pomegranate juice
1 cup all-purpose flour, divided
3 cups low-sodium chicken stock
Rinse rice in cool water, drain water, and add the rice to a 2-quart
saucepan with lid. Add 3 cups cold water and dash of salt. Bring the
rice to a boil and stir once. Immediately reduce heat to low, and cover
the pot. Cook over low heat for 45 to 55 minutes, or until all of the
liquid has evaporated.
Preheat the oven to 325ºF.
While rice is cooking, remove chestnuts from jar/can, chop them
roughly, and spread them on a baking sheet. Toast them in the oven for
about 10 minutes to remove some of their moisture. When chestnuts are
done roasting, turn up oven to 375º. In a large bowl, mix cooked wild
rice, toasted chestnuts, chopped onion, and herbs.
Pat the game hens dry with a paper towel. (If they have been frozen, be
sure they are completely thawed, with gizzards removed.) Loosely fill
each cavity with stuffing, leaving a little space in each bird to allow
rice to expand during roasting. Secure legs, wings, and opening of each
hen by trussing with cotton string. Spoon leftover stuffing into a
small casserole dish with lid. During the last 25 minutes of
roasting the hens, slide casserole into oven to heat.
Place hens breast-side down on a rack set in a roasting pan. Place pan
on the center rack of a preheated oven, and allow the hens to cook for
15 minutes before basting with the pomegranate juice (or with
pomegranate-balsamic reduction option at the end of this recipe ~ see
*Note below).
Baste again 15 minutes later, turning birds breast side up after 40
minutes of roasting. Continue basting with the remaining pomegranate
juice until the hens are dark golden brown and the juices run clear
when the hens are pierced at the thigh. Total cooking time will be
about 50 to 55 minutes. An instant-read thermometer inserted into the
thickest part of the thigh, not touching the bone, should register 175º
to 180º.
Remove birds from oven, and transfer them to a platter. Cover them with
foil and let them rest for 10 to 15 minutes. Place roasting pan
with the juices on stovetop over medium-low heat, add about 1/2 cup of
the chicken stock (or water), and scrape up any roasted bits from the
bottom of the pan. Sift flour into the cooking juices and mix well.
Slowly whisk in another 11/2 cups of stock (or water; stir well, and
let simmer until the mixture is thick and has no lumps, about 5 to 6
minutes. Add a few more teaspoons of water or white wine if you'd like
the gravy to be thinner. Season to taste with salt and pepper.
To serve, cut each bird in half lengthwise. Pool a little gravy on each
plate, place a half bird on top of each gravy-pooled plate, and garnish
with finely chopped parsley. Serve with a little extra rice stuffing on
the side, if desired. Yield - Makes 8 servings
*Note: For a more flavorful glaze, you can use a reduction of
pomegranate-balsamic rather than straight pomegranate juice. Combine
equal parts pomegranate juice and balsamic vinegar (use a good balsamic
but not your most expensive bottle).
APPLE FRITTERS
~Shared by Marilyn
M., Canton, OH
20 Rhodes Dinner Rolls, thawed and partially risen
3 Granny Smith apples, peeled and diced
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 egg, beaten
oil for deep frying
Glaze:
1 cup powdered sugar
1/3 cup milk or half & half
Preheat oil to 350° F, enough that a 6-inch fritter can float freely.
Combine apples, sugar, cinnamon and nutmeg in a bowl. Transfer the
mixture into a strainer over the bowl so excess juice can drain. Spray
counter lightly with non-stick spray. Roll each of two rolls into a
6-inch circle. Brush one circle lightly with beaten egg. Sprinkle with
2-3 tablespoons of the apple mixture, avoiding the edges. Lay the
remaining circle over the apple mixture and match up the edges. Seal
thoroughly by pressing the edges together several times. Fry until deep
golden brown on both sides. Place on a rack to drain. Repeat with
remaining rolls. For glaze, whisk together powdered sugar and milk.
Brush warm fritters with glaze and serve when glaze has set.
HOT CHOCOLATE MIX
~Shared by Marilyn
M., Canton, OH
8 cups dry milk
4 3/4 cups powdered sugar
1 3/4 cups cocoa
1 1/2 cup non-dairy creamer
1 sm. pkg. instant chocolate pudding mix
Sift all ingredients together into a large bowl. Place the mix into an
airtight container.
Attach this to the jar:
Making Hot Chocolate:
5 Tbsp. (1/3 cup) Hot Chocolate Mix
1 cup hot water (not boiling) marshmallows or whipped cream
Place the Hot Chocolate Mix into a mug; add hot water. Stir until the
hot chocolate mix is dissolved. Garnish as desired with marshmallows or
whipped cream. Serves 1.
SCALLOPED CABBAGE
~Shared by Luanne,
FL
2 cups crushed cornflakes cereal
1/4 cup butter, melted
1 (10-oz) package shredded angel hair cabbage, or shred your own
1 large sweet onion, halved and thinly sliced
1/2 cup milk
1/2 cup mayonnaise
1 (10 1/2-oz) can cream of celery soup, undiluted
1 cup (4 oz) shredded sharp Cheddar cheese
Stir together cereal and butter; spoon half of cereal mixture into a
lightly greased 11 x 7 inch baking dish. Top with cabbage and onion.
Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle
with cheese and remaining cereal mixture. Bake, covered, at 350 for 1
hour.
APPLE CRISP
~Shared by Luanne,
FL
4 to 5 c. sliced tart apples (about 4 medium)
2/3 to 3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. oats
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/3 c. margarine or butter, softened
Heat oven to 375 degrees. Arrange apples in greased square 8 x 8 x
2-inch pan. Mix remaining ingredients; sprinkle over apples. Bake until
topping is golden brown and apples are tender, about 30 minutes. Serve
warm and if desired, with cream or ice cream.
SAUERKRAUT SOUP
~Shared by Luanne,
FL
A Polish neighbor introduce me to this in Chicago when we lived there.
The aroma when cooking is divine. The flavor makes your mouth sing.
Ingredients:
2 pounds spare ribs, trimmed
3 quarts water
2 cups diced peeled potatoes
2 carrots, chopped
1 teaspoon salt
1/2 teaspoon pepper
4 cups sauerkraut, rinsed and drained
1- 15-1/2 oz can of tomatoes--chopped
1 pound smoked sausage, cut into 1-inch slices
5 bacon strips, diced
1 large onion, diced
Directions:
In a large kettle or Dutch oven, cook ribs in water until tender, about
1-1/2 hours. Skim off foam.
Remove ribs from broth; strain the broth and refrigerate. Remove meat
from bones and set aside. When chilled, skim fat from broth.
Return to the heat. Add potatoes, carrots, salt and pepper; simmer
until vegetables are tender. Add sauerkraut, sausage and rib meat;
simmer until heated through.
Meanwhile, cook bacon until crisp; remove to paper towels to drain.
Discard all but 1 tablespoon of the drippings.
Cook onion in drippings until tender. Add to soup; simmer 20-30 minutes
longer. Ladle into bowls. Garnish with bacon.
Yield: 10-12 servings (3 quarts).
SKILLET PORK AND
CABBAGE
~Shared by Luanne,
FL
Cabbage is a fall dish and this one is good and easy.
3 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sugar or sugar substitute
8 to 12 ounces (about 1-1/2 cups) boneless pork, cut in small cubes
1 cup chopped onion
3 tablespoons vegetable oil
4 cups shredded cabbage
hot cooked rice
*** I prefer cooked noodles
In a small bowl or measuring cup, stir together soy sauce, ginger, and
sugar; set aside.
Sauté pork and onions in hot oil until onions are tender and pork is no
longer pink, about 10 to 15 minutes.
Stir in cabbage and soy sauce mixture. Stir over medium heat until
cabbage is tender and flavors are well blended, 12 to 15 minutes.
Serve over hot cooked rice. Serves 6.
SPINACH BARS
~Shared by Luanne,
FL
Jean and I made this some time ago. I have made it as an appetizer
since then.
4 tablespoons butter
3 eggs
1 cup flour
1 cup milk
1/2 to 1 teaspoon salt
1 teaspoon baking powder
1 pound cheddar cheese, grated
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 small onion, chopped
1/2 cup chopped mushrooms (optional)
In a 13x9-inch pan, melt the butter. Mix remaining ingredients together
and spoon into pan. Bake at 350 for 30 to 35 minutes. Cool slightly
before cutting into squares. Can be served hot or at room temperature.
Serves 8.
CREOLE TOMATOES
~Shared by Luanne,
FL
Yummy !!!!!!
4 large Tomatoes
2 green Bell pepper (finely chopped)
1 small Onion (finely chopped)
Salt
Cayenne Pepper
4 TBSP Butter
1 cup Milk or Cream
4 TBSP Flour
Cut tomatoes in half crosswise. Lay the cut side up and sprinkle with
finely chopped bell pepper and onion. Season well with salt and
Cayenne. Put a dollop of butter on each tomato Place in a baking dish
and pour in a 1/2 cup water. and bake in a moderate oven (350 deg).
Bake until almost tender. Make a brown sauce, browning the flour in
butter and milk or cream (pref). Pour sauce over tomatoes and allow to
bake a little longer. Serve!
MARINATED PEPPERS
~Shared by Luanne,
FL
Red, Green, and Yellow Peppers marinated in a mixture of herbs and
oils. Keeps weel and goes great with pork.
Ingredients:
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 1/2 cloves garlic, sliced
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh parsley
salt and pepper to taste
Directions:
1. Preheat the oven to 450 degrees F. Place the whole red, green and
yellow peppers in the oven directly on the rack. Roast for about 15
minutes, turning if needed, until the skin is well scorched.
Immediately place in a bowl covered with plastic wrap or in a paper
bag, and allow to cool.
2. Remove the skins from the peppers by rubbing with your hands, and
rinse under cold water. Cut in half, remove stem and seeds, then cut
into strips.
3. Place peppers into a medium serving bowl, and stir in the garlic,
vinegar, oil, basil, parsley, salt and pepper. Let flavors set and
marry a couple of hours.
APPLE OATMEAL BARS
~Shared by Mary S.,
Nashville, TN
1/2 cup butter, softened
1 cup brown sugar
2 1/2 cups old fashion oats
1 cup flour
2 tsp. cinnamon
1 tsp. vanilla
1 cup walnuts (you can use black walnuts when you can get them )
1/4 cup applesauce
Preheat oven to 350 degrees. Lightly grease or spray 9x13" pan. In a
large bowl, cream together butter and brown sugar until smooth. Beat in
oats, flour, cinnamon and vanilla. Fold in applesauce and walnuts.
Transfer mixture to prepared pan. Bake 35 - minutes , until nicely
browned. Cool and cut into bars.
PUMPKIN CARROT CAKE
~Shared by Mary S.,
Nashville, TN
2 cups all purpose flour
2 t. baking soda
2 t. cinnamon
1/2 t. salt
3/4 cup milk
1 1/2 t. lemon juice
3 eggs
1 1/4 cups canned pumpkin
1 1/2 cups granulated sugar
1/2 cups packed brown sugar
1/2 cup oil
8 oz. crushed pineapple, drained
1 cup shredded carrots (about 3 medium)
1 cup coconut
1 1/4 cups chopped walnuts, divided
Heat oven to 350. Grease two round 9 inch cake pans. Combine flour,
baking soda, cinnamon and salt in a bowl. Combine milk and lemon juice
in a liquid measuring cup (milk will look curdled). Beat eggs, pumpkin,
sugars, oil, pineapple, carrots, and milk in large mixing bowl.
Gradually add flour mixture and beat until combined. Stir in coconut
and 1 cup of nuts and pour into pans. Bake for 30-35 minutes or until
tested clean. Cool in pans for 15 minutes, then remove and place on
racks to cool. Garnish with remaining walnuts.
Cream Cheese Frosting:
8 oz. cream cheese, softened
1/4 cup unsalted butter
1 t. vanilla
2 cups powdered sugar
1/4 t. cinnamon
Source: Libby's
BUTTERNUT SQUASH SOUP
~Shared by Mary S.,
Nashville, TN
6 Servings
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES
1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped
* Squash should be pared, seeded and cut into 1-inch cubes.
Cook and stir onion in margarine in 4-quart Dutch oven until tender.
Stir in broth,squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until squash
is tender, 10 to 15 minutes. Pour about half of the soup into food
processor work bowl fitted with steel blade or into blender container;
cover and process until smooth. Repeat with remaining soup. Return to
Dutch oven; stir in whipping cream. Heat, stirring frequently, until
hot. Serve with sliced pear and pecans.
PUMPKIN SOUP
~Shared by Mary S.,
Nashville, TN
1/2 cup chopped onion
1/4 cup chopped celery
1 clove garlic, minced
3 tbsp butter or margarine
4 cups chicken broth
1 can (15 oz) pureed pumpkin
1 cup milk
1/4 cup all-purpose flour
1/3 cup Sherry
1/2 tsp salt
Chopped fresh chives
Sauté onion, celery and garlic in butter in a medium Dutch oven until
tender. Add chicken broth and pumpkin, stirring until smooth. Bring to
a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
Combine milk and flour in a small mixing bowl with a wire whisk until
well blended. Stir flour mixture into soup until slightly thickened,
stirring occasionally. Remove from heat. Stir in Sherry and salt.
Garnish
AUTUMN CHOWDER
~Shared by Mary S.,
Nashville, TN
6 servings
1 tablespoon oil
1 onion, chopped
4 potatoes, peeled and cubed
12 baby carrots, quartered
3 cups chicken broth
2 cups milk
1 bag frozen corn
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon flour
4 tablespoons water
4 ounces cheddar cheese, shredded
6 slices bacon, cooked and crumbled
In a large saucepan, saute onion in oil until tender. Add the potato,
carrot, and chicken broth. Bring to a boil. Reduce heat; cover and
simmer for 15-20 minutes or until the vegetables are almost tender.
Stir in the milk, corn, salt and pepper. Cook 5 minutes longer. Combine
the flour and water until smooth; gradually whisk into soup. Bring to a
boil; cook and stir for 1-2 minutes or until thickened. Remove from the
heat; stir in cheese until melted. Stir in bacon. Serve up big bowls
and enjoy!
PORK CHOPS WITH
SPICED SWEET POTATOES
AND APPLES
~Shared by Mary S.,
Nashville, TN
4 3/4-inch-thick boneless pork chops
1 1/2 tablespoons vegetable oil
1 large sweet potato, peeled, thinly sliced
1 onion, thinly sliced
1 large unpeeled apple, halved, cored, thickly sliced
1/4 teaspoon ground cinnamon
1/3 cup canned low-salt chicken broth
Sprinkle pork with salt and pepper. Heat oil in heavy large skillet
over medium-high heat. Add pork, saute until brown, about 3 minutes per
side. Transfer pork to plate. Add potato and onion to skillet. Reduce
heat to medium, saute until onion is golden, about 7 minutes. Mix in
apple and cinnamon, season with salt and pepper. Nestle pork among
vegetables. Pour in broth, bring to boil. Cover, reduce heat and simmer
until pork and vegetables are tender, about 10 minutes.
PORK AND SWEET
POTATO STEW
~Shared by Mary S.,
Nashville, TN
1 pound pork loin, cut into ¾-inch cubes
1 tablespoon oil
2 small onions, cut into wedges
1 ½ pounds sweet potatoes, peeled and sliced
2 large cloves garlic, minced
1 small red pepper, cut into strips
½ teaspoon salt
¼ teaspoon cayenne pepper
l can (8 ounce) tomato pasta
1 can (8 ounce) vegetable stock
2 tablespoons lime juice
1 package (10 ounce) frozen peas
4 spring onions, thinly sliced
In a large saucepan, brown the pork loin in the oil. Add the onions,
sweet potatoes and garlic and cook for 10 minutes, turning often. Add
the red pepper, salt, cayenne pepper, tomato pasta, vegetable stock and
lime juice. Cover and simmer for 10 minutes. Add the peas and cook for
5 minutes longer or until the pork and vegetables are tender. To serve,
spoon into bowls and garnish with the spring onions. If desired, also
serve with cooked rice. Makes: 4 servings
BUTTERNUT SQUASH
SOUFFLE
~Shared by Mary S.,
Nashville, TN
6 Servings Prep
2 pounds butternut squash
11 ounces canned mandarin oranges, drained
1 tablespoon margarine, melted
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
2 eggs, separate
2 tablespoons almonds, toasted, finely chopped
Cut squash in half lengthwise; remove seeds. Place cut sides down in
casserole dish; add 1/2 inch of hot water. Cover and bake at 375
degrees F for 30 to 35 minutes or until tender. Let cool for 30
minutes. When cooled, carefully scoop out pulp and mash with potato
masher. (This should yield about 2 cups.) Stir squash together with
oranges, margarine, flavoring and spice. Beat egg yolks until thick and
lemon colored. Stir beaten yolks into squash mixture. Beat egg whites
(at room temperature) until stiff but not dry. Gently fold in squash
mixture. Spoon into 6 ungreased 6-ounce souffle dishes. Bake at 375
degrees F for 20 minutes or until puffed and lightly browned. Sprinkle
each with toasted almonds and serve immediately.
Source: State of South Carolina Department of Agriculture
BUTTERNUT SQUASH
GRATIN
~Shared by Mary S.,
Nashville, TN
12 Servings
1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions
3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled
Peel squash and cut in half lengthwise. Remove center seeds and
strings, and then slice thinly. Heat butter in a skillet, over a medium
flame. Add onions and saute for 10 minutes. Combine apples and
flour-toss to coat well. Place half of the squash into a buttered
9x13x2-inch baking dish or hotel pan. Arrange half the apples in a
layer on top of the squash place the remaining squash on top of the
apples. Cover with the remaining apples. Top with the sauted onions.
Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is
tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture
over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly
browned remove from heat and allow to cool slightly before serving.
Serve hot.
PUMPKIN MUFFINS
~Shared by Mary S.,
Nashville, TN
3/4 cup natural bran
3/4 cup whole wheat flour
3/4 cup granulated sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup raisins
1 cup mashed or canned cooked pumpkin
2 eggs (unbeaten)
1/2 cup vegetable oil
1/2 cup plain yogurt or buttermilk
In bowl, combine bran, flour, sugar, cinnamon, baking powder, baking
soda, salt and raisins; toss to mix. Add pumpkin, eggs, oil and yogurt;
stir just combined.
Spoon batter into paper-lined or nonstick muffin tins. Bake in 400
degree F oven for 25 minutes or until firm to the touch. Makes 12
muffins.
FALL APPLE BREAD
~Shared by Mary S.,
Nashville, TN
8 Tbsp butter
1 cup sugar
2 eggs
2 apples (granny smith work very well)
2 Tbsp milk
1 tsp cinnamon
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
4-6 oz chopped walnuts (optional)
1. peel and core the apples. dice into small cubes.
2. soften the butter and mix in the sugar. add in the eggs and and milk
and mix completely.
3. combine the flour, baking soda, baking powder, cinnamon and salt in
a large bowl and add to the wet ingredients. mix in the apples. don’t
overmix; just break up any large clumps of flour and get everything
moist. lightly mix in the optional walnuts.
4. carefully pour into a greased and floured loaf pan and bake at 350 F
for one hour. remove from oven and let rest in the loaf pan for 10
minutes before turning it out onto a wire rack to cool.
HOT RASPBERRY CIDER
~Shared by Mary S.,
Nashville, TN
Ingredients:
8 cups fresh apple cider
1 cup frozen raspberry juice concentrate, thawed
1/4 cup sugar
1 cinnamon stick
Combine cider, juice, sugar and cinnamon stick in a 4-quart saucepan.
Heat over medium heat, stirring occasionally, until mixture simmers.
Reduce heat and simmer 10 minutes. Remove from heat. Remove stick, and
serve hot. Transfer to a crockpot and keep setting on low to serve
throughout your brunch. Makes 8 cups.
AUTUMN PUNCH
~Shared by Mary S.,
Nashville, TN
Ingredients:
3 quarts cider
3 cups pineapple juice
1 can frozen orange juice (6 ounces)
A 6 inch cinnamon stick, broken into pieces
1 tsp. whole cloves
1 2 liter of ginger ale
Combine all ingredients except the ginger ale. Heat to boiling. Simmer
15-20 minutes and remove from heat. Cool. Add ginger ale. Float the
orange slices on top of the punch.
CROCKPOT PUMPKIN SOUP
~Shared by Treva, NC
1 oz (30g) butter
2 lb (1kg) Pumpkin - peeled and cut into inch square pieces
1 medium onion
2 cloves stuck into the onion
2 tspn sugar salt to taste - pinch
2 & 1/2 cup Chicken Stock - make your own, use cubes/powder,
or use ready made (this is our choice) OR Vegetable Stock for a
Vegetarian Recipe
1 cup Milk
Nutmeg to sprinkle on top
Optional Bacon or ham bones - we have added these before and it works
out well, but I prefer the plain pumpkin flavour without.
Dolop of Sour Cream when serving (not for diet conscious)
1. Place butter and pumpkin in crock pot and put onto high. When butter
has melted, stir to coat pumpkin and cook for 1 hour on high. (If in
hurry, just wait for butter to melt, stir and go to step 2 ignore the
hour cooking - still turns out great just slightly less intense
flavour).
2. Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on
Low OR 4-5 hours on High.
3. When ready to serve, remove the onion.
4. Puree soup in a blender or use a hand held device.
5. Add milk, to achieve correct consistency. (DO NOT add milk if
intending on freezing - just freeze as is. Can add milk when thawed).
6. Serve with a sprinkling of Nutmeg and a dollop of sour cream.
Notes: Serves 4. Make extra and freeze. Don’t add milk if going to
freeze.
BISQUE OF APPLE AND
BUTTERNUT SQUASH
~Shared by Treva, NC
Full of flavor and richness, this is one squash recipe that people
won't forget. It's perfect for your first Autumn dinner.
4 tablespoons butter
1 onion, chopped
3 tart green apples, peeled, cored, and chopped
2 small butternut squash, cut in half and seeded (1 pound or so)
pinch rosemary
pinch marjoram
3 slices white bread, trimmed and cubed
4 cups chicken stock, preferably home made
1 teaspoon brown sugar
1/2 tablespoon salt
dash white pepper
2 egg yolks
1/2 cup cream
Melt butter in a heavy casserole and add onion, and apples.
Saute 5 minutes over low heat. Add squash, rosemary, marjoram, bread,
stock, brown sugar, salt, and pepper.
Simmer 45 minutes, until squash is soft.
Scoop the flesh of the squash out of the skins (protect your hands from
burning with rubber gloves or a hot pad protected in a plastic bag).
Discard the skin and return the flesh to the soup. Puree the soup in a
blender until smooth.
In a small bowl, beat the egg yolks and cream together.
Beat in a little of the hot soup, then stir the egg/cream mixture into
the soup.
Heat until warmed through. Do not boil. Serve immediately.
Low-fat variation:
Substitute olive oil for butter and reduce to 1 tablespoon. Omit egg
yolks and cream. The soup will still be very rich, particularly if you
use rich chicken stock.
Lacto-ovo variation:
Substitute vegetable stock for chicken stock. I've used a stock made
with apples, pears, and onions successfully. If the stock is on the
sweet side, omit brown sugar.
Vegan variation:
Substitute olive oil or margarine for butter. Substitute vegetable
stock for chicken stock. I've used a stock made with apples, pears, and
onions successfully. Use Sucanat or other sweetener in place of brown
sugar. If the stock is on the sweet side, omit sugar altogether. Omit
egg yolks and cream. The soup will still be very rich, especially if
the stock is flavorful.
FALL FRUIT
UPSIDE-DOWN CAKE
~Shared by Treva, NC
Serves 12
A fabulously festive cake for the holidays and beyond that you can make
1 or 2 days ahead. Rich and excellent on its own, or pair it with
pumpkin ice cream.
14 tablespoons (1 stick + 6 tablespoons) unsalted butter, divided
1 cup packed light brown sugar
1/2 cup dried fruit-juice sweetened cranberries
3 apples, such as Fuji or Granny Smith, peeled, cored and cut into
wedges
3 pears, such as Anjou or Barlett, cored and sliced
1 cup cane sugar
2 large eggs plus 1 large egg yolk
1 & 2/3 cups unbleached all-purpose flour
1 & 1/4 teaspoons ground cinnamon
1 & 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup low fat buttermilk
Preheat oven to 350°F.
Melt 4 tablespoons of the butter in a 12-inch cast-iron skillet over
medium heat. Remove from the heat and sprinkle cranberries evenly over
the brown sugar mixture. Arrange apple and pear slices in a mosaic
pattern over the sugar mixture, double-layering the fruit slices
if needed to fit them all. Set aside. In the bowl of an
electric mixer, beat remaining 10 tablespoons butter with cane sugar
until fluffy. Beat in eggs and yolk one at a time. In a separate bowl,
whisk together flour, cinnamon, baking powder, baking soda and salt. On
low speed, beat flour mixture into butter mixture in 3 additions,
alternating with additions of buttermilk and scraping down the sides of
the bowl occasionally. Pour batter into the skillet over the fruit,
smooth the top, and bake in the middle of the oven until the top is
golden and the cake springs back when pressed in the center with your
fingertip, 45 to 50 minutes. Cool the cake in the skillet 15 minutes.
Run a knife around the edge of the skillet to loosen the cake, then
place a large round platter upside-down over the skillet. Protecting
your hands with oven mitts, grasp the skillet securely and invert. Lift
off the skillet; use a fork to replace or straighten any fruit that has
become dislodged. Serve warm or at room temperature.
Nutrition Per serving (about 6 oz/174g): 350 calories (130 from
fat), 15g total fat, 9g saturated fat, 90mg cholesterol, 170mg sodium,
54g total carbohydrate (3g dietary fiber, 36g sugar), 4g protein
SLOW COOKER CORN
CHOWDER
~Shared by Treva,
NC
Corn chowder is a great late summer, early fall soup when corn is at
its peak season. This recipe uses canned corn, but try going for the
stuff straight off the cob for a fresh variation. This recipe would
also be great with the addition of a protein like crab meat or chicken.
Serves: 9
Ingredients
3 bacon slices, diced
1/2 cup onion, minced
1/2 cup celery, minced
2 cups water
3 teaspoons chicken boullion
2 cups potatoes, minced
2 cups milk or soy/rice milk
2 cups liquid non-dairy creamer, mocha flavour, cream, milk or soy/rice
milk
3 cans corn, cream style
2 tablespoons margarine
1. Fry diced bacon until crisp, remove from pan. Add minced onion and
celery to bacon grease and saute until limp.
2. Combine above in slow cooker with water, bouillon, potatoes,
margarine and corn.
3. Cover and cook on low 7 to 9 hours.
4. Add milk and cream, cook 30 minutes more or until heated through.
Note: You can use chicken stock to replace water and bouillon cubes.
Mocha mix makes this soup extremely rich tasting, and the Mocha mix
does not curdle with high heat like regular milk or cream. This can
also be made on the stovetop. Instead of placing in slow cooker, simmer
on the stove until potatoes are tender. Add the milk, cream, or liquid
non-dairy creamer and heat through. Serve immediately.
VEAL HARVEST STEW
~Shared by Treva, NC
Serves: 4
Cooking Time: 1 hr 5 min
2 pounds veal stew meat, trimmed and cut into 1-inch chunks
2 cans (16 ounces each) vegetarian baked beans
1 package (10 ounces) frozen cut carrots
1 package (8 ounces) dried mixed fruit
1 large onion, chopped
1/4 cup water
3 tablespoons dark brown sugar
1 tablespoon white vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1 can (29 ounces) yams, drained
In a 6-quart soup pot that has been coated with nonstick vegetable
spray, brown the veal over high heat for 7 to 8 minutes. Reduce the
heat to medium and add the remaining ingredients except the yams; mix
well . Bring to a boil then cover and reduce the heat to low; simmer
for 40 to 45 minutes, stirring occasionally. Gently stir in the yams,
then cover and simmer for 15 minutes, or until the yams are thoroughly
heated.
AUTUMN APPLE PUNCH
~Shared by Treva, NC
Instead of apple cider, try this spiced fruity concoction.
1 & 1/2 quarts Apple juice
2 Cinnamon sticks
8 Whole cloves
1 & 1/3 C. Pineapple juice
1/2 C. Lemon juice
2 pt. Orange juice
28 oz. Ginger ale
Place apple juice in a non-aluminum kettle; tie spices in cheesecloth,
add to kettle, and simmer uncovered 15 minutes; discard spice bag. Mix
spiced juice with remaining fruit juices. To serve, place a large block
of ice in a large punch bowl, add fruit juice and ginger ale.
Yield: 12 servings
HARVEST-THYME
PUMPKIN STEW
~Shared by Treva, NC
1 Tbs. olive oil
1 medium onion, chopped
1 large red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1/2 C. thinly sliced mushrooms
2 C. chopped cooked turkey or chicken
1 32 oz. container chicken broth
2 C. cubed, peeled pumpkin
1 C. cubed white potatoes
1 28 oz. can diced tomatoes, undrained
1 bay leaf
2 Tbs. chopped fresh thyme
Fresh thyme sprigs (garnish)
In large Dutch oven or saucepan, heat oil over medium-high heat. Add
onion, peppers, garlic, and mushrooms. Sauté 3 minutes. Add turkey,
chicken broth, pumpkin, potatoes, tomatoes, and bay leaf. Bring to a
boil. Reduce heat, cover, and simmer 35-40 minutes or until pumpkin and
potatoes are soft and cooked through, stirring occasionally. Stir in
thyme and simmer uncovered, stirring occasionally, 5 minutes. Discard
bay leaf. Ladle into shallow serving bowls and garnish with thyme
sprigs.
APPLE ORCHARD SALAD
~Shared by Treva, NC
Glazed walnuts, chicken, apple cider vinegar and fresh apples make this
one delicious entrée salad.
8 C. salad greens
1 C. Apple Cider Vinaigrette Dressing (see below)
4 C. cooked chicken breast, diced
1 C. shredded Swiss cheese
4 fresh Gala apples, thin sliced
1 C. glazed walnuts:
1 C. walnut halves
1 Tbs. butter
2 Tbs. sugar
Toss salad greens and apple cider vinaigrette together in bowl. Arrange
diced chicken on top of greens. Sprinkle cheese to cover. Arrange apple
slices in circular rows to cover. To glaze walnuts, melt butter in
sauté pan over medium heat. Sauté walnuts until slightly toasted.
Sprinkle with sugar and toss over heat one minute. Sprinkle glazed
walnuts to finish salad.
Serves 8.
Apple Cider
Vinaigrette Dressing
2 C. fresh apple cider
1/2 tsp. cracked black pepper
1/4 C. apple cider vinegar
1/4 tsp. salt
Sprinkle of ground clove to taste
1/4 tsp. cinnamon
1/4 C. sugar
1 & 1/4 C. olive oil
Whisk together all ingredients (except oil) until sugar is dissolved.
Then gradually whisk in oil until well blended.
AUTUMN CHICKEN SALAD
~Shared by Treva, NC
Autumn Chicken Salad is an easy throw-together chicken salad with a
hint of autumn flavor. It serves as a main course that's just as good
for lunch, dinner or anytime.
Serves: 6
Preparation Time: 20 min
3 cups chopped cooked rotisserie chicken
1 cup chopped seedless red grapes
3 celery stalks, chopped
1 medium-sized Red Delicious apple, chopped
1/2 cup pecan halves, toasted
1/2 cup mayonnaise
1/4 cup honey mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Lettuce leaves
In a large bowl, stir together all ingredients except lettuce leaves.
Cover and chill until ready to serve. Serve on a bed of lettuce leaves.
APPLE FRITTERS
~Shared by Treva, NC
1 cup flour
2 tablespoons sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup milk
1 and 1/2 cups apples, cored and diced
Vermont maple syrup
1. Sift together the flour, sugar, baking powder, salt, and cinnamon in
a medium-size mixing bowl.
2. Pour the milk into the dry ingredients and stir until the batter is
smooth. Add the apples to the batter and blend well.
3. Drop by tablespoonfuls into hot oil in a heavy skillet (or electric
deep fryer).
4. Fry until golden brown on both sides. Drain on paper towels and
serve with warm Vermont maple syrup.
Makes about 16 apple fritters.
APPLE BREAD
~Shared by Treva, NC
1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
2 tbsp. yogurt, buttermilk or sour cream
2 c. apples, peeled and chopped
2 c. flour
1/2 tsp. salt
3/4 c. nuts, chopped
2/3 c. raisins
1 tsp. baking soda
Topping (see below)
Cream butter with sugar until light and fluffy. Stir in remaining
ingredients, mixing until thoroughly blended. Grease and flour one 9x5
inch loaf pan or two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Pour the batter into pan (s). Sprinkle topping over batter.
Bake in a preheated 350°F oven for 70 minutes for one large loaf, or 60
minutes for 2 smaller loaves. Refrigerate before slicing. This bread
may be wrapped tightly and frozen for up to 4 months.
Topping:
2 tbsp. butter, melted
2 tbsp. flour
1 tsp. cinnamon
2 tbsp. sugar
Mix all ingredients until crumbly.
BAKED APPLE AND
SQUASH CASSEROLE
~Shared by Treva, NC
Nothing fancy with this recipe: just a simple straightforward approach
to seasonal ingredients. Add some spice to your beautiful produce and
allow the baking to bring out the wonderful flavors.
Cooking Time: 50 min
1 small butternut squash
2 apples, peeled and sliced
1/2 cup brown sugar
1/4 cup cold butter
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1. Pare, seed, and cut squash into small slices. Place squash and apple
slices in oblong baking dish (7 x 11 inches).
2. Blend rest of ingredients with fork, fingers, or pastry cutter until
crumbly. Distribute over squash and apple.
3. Cover and bake at 350 degrees F for 45 to 50 minutes
FALL SQUASH AND
CARIBBEAN CHICKEN
~Shared by Treva, NC
Make the most out of this seasonal squash recipe, Fall Squash and
Caribbean Chicken. Not the norm for chicken recipes, it features
butternut squash and is packed full of interesting flavors.
4 lean chicken thighs, skin and excess fat removed
1 fresh, small butternut squash, peeled, seeeded, cut into 1 1/2 inch
pieces
1 medium onion, cut into wedges
14 & 1/2 ounces fresh diced tomatoes
1/4 cup water or low-sodium broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh gingerroot
1/2 teaspoon salt, optional
1. In a 3 & 1/2 to 4 quart slow cooker, combine all ingredients
except the chicken.
2. Mix well. Place chicken on top of mixture.
3. Cook on Low for 8 to 10 hours or until squash is done and chicken
juices run clear when pierced.
4. With forks, remove chicken from bones, then cut into pieces.
5. Stir into vegetable mixture and serve.
TWO-STEP PUMPKIN
CHEESECAKE
~Shared by Treva, NC
1 package (8 oz. size) cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
1 container (8 oz. size) cool whip
1 prepared 9" graham cracker crust
Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl
with wire whisk or electric mixer until smooth. Gently stir in whipped
topping. Spoon into crust. Refrigerate three hours or until set.
Garnish as desired.
CARAMEL APPLE
CUPCAKES
~Shared by Treva, NC
Enjoy the taste of everybody's favorite caramel apples in this no-fuss
form that's a cupcake on a stick. With Caramel Apple Cupcakes there's
less mess but still lots of fun!
Cooking Time: 25 min
1 (18.25-ounce) package spice cake mix
1 cup chopped Granny Smith apple (about 1 large)
35 caramels
1/4 cup evaporated milk
1/2 cup chopped peanuts
24 wooden craft sticks
Preheat oven to 350 degrees. Prepare cake mix according to package
directions; stir in apple.
Spoon batter into paper-lined muffin pans, filling two-thirds full.
Bake 20 minutes, or until a toothpick inserted in center comes out
clean; remove to a wire rack to cool.
Meanwhile, combine caramels and milk in a medium saucepan over low
heat; stir 4 minutes or until smooth.
Spread caramel mixture over cupcakes; immediately sprinkle with
peanuts, pressing in slightly. Insert a wooden stick into center of
each cupcake.
Store covered in an airtight container.
PUMPKIN CREAM CHEESE
MUFFINS
~Shared by Treva, NC
Filling:
8 ounces regular or reduced fat cream cheese (Neufchatel), room
temperature
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla
Muffins:
2 & 2/3 cups all-purpose flour
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
3 large eggs
1 cup canned pumpkin
1/2 cup Canola oil
2 teaspoons vanilla
Topping:
1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons soft butter
2 to 3 tablespoons chopped walnuts, pecans, or hazelnuts
Preparation:
Line 18 muffin cups with paper baking cups or grease and flour the
muffin cups.
Heat oven to 375°.
Filling: In a medium bowl, combine the cream cheese, 1/4 cup of brown
sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.
Muffins: In a large mixing bowl, combine the 2 2/3 cups of flour, 1 cup
brown sugar, 1 cup granulated sugar, baking powder, salt, and pumpkin
pie spice. Add eggs, pumpkin, oil, and 2 teaspoons vanilla. Beat until
well blended. Topping: In a small bowl, combine the 1/3 cup flour, 1/3
cup brown sugar, 1/2 teaspoon cinnamon, butter, and nuts. Work together
with a fork or fingers.
Fill muffin cups about one-third full with the muffin batter, then put
about 1 tablespoon of cream cheese mixture in the center of each. Top
with about 1 more tablespoon of the pumpkin batter, or until cups are
about 3/4 full. Sprinkle muffins with streusel topping. Bake for 20 to
25 minutes, until firm.
Makes 16 to 18 pumpkin muffins.
SLOW COOKER FALL
HARVEST PORK STEW
~Shared by Treva, NC
Slow cooking ensures meltingly tender results in this rich and
satisfying pork stew packed with apples, butternut squash and
parsnips...it's delish!
8 servings
2 lbs. boneless pork shoulder, cut into 2-in. pieces
1 can (10 3/4 oz.) Campbell's® Condensed French Onion Soup
1/2 C. apple cider or apple juice
3 lg. Granny Smith apples, cut into thick slices (about 3 C.)
3 C. butternut squash peeled, seeded and cut into 2-in. pieces
2 med. parsnips, peeled and cut into 1-in. pieces (about 2 C.)
1/2 tsp. dried thyme leaves, crushed
Stir the pork, soup, cider, apples, squash, parsnips and thyme in a
6-quart slow cooker.
Cover and cook on low for 7 to 8 hours or until the pork is fork-tender.
BOBBING APPLE PUNCH
~Shared by Treva, NC
All the fresh-picked apple orchard taste without having to stick your
face into a tub of cold water.
1 & 1/2 C. orange juice
4 C. apple cider
1 C. pineapple juice
2 Tbs. sugar
4 C. ginger ale, chilled
6-8 small red apples
1 orange, sliced
In punch bowl mix orange juice, apple cider, pineapple juice and sugar.
Chill of a couple hours.
Before serving add ginger ale, apples, orange slices and ice cubes.
HOLIDAY LEFT-OVER
SWEET POTATO CAKE
~Shared by Dorie, IL
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1 3/4 cups white sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups cooked, mashed sweet potatoes
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup beer
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a
9x13 inch baking dish.
Stir together the sugar and vegetable oil in a large bowl until smooth.
Beat in the eggs one at a time, then stir in the vanilla and sweet
potatoes. Combine the flour, baking powder, baking soda, salt and
cinnamon in a separate bowl; stir into the batter 1 cup at a time,
alternating with the beer just until everything comes together. Spread
the batter evenly in the prepared pan.
Bake for 35 minutes in the preheated oven, or until a knife inserted
into the center of the cake comes out clean. Cool completely before
frosting or serving.
APPLE SAUSAGE
BREAKFAST CASSEROLE
~Shared by Dorie, IL
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6 Morningstar Farms® Maple Flavored Veggie Sausage Patties
1 small cooking apple, cored and chopped
1 tablespoon sugar
1/2 teaspoon cinnamon
4 cups cubed, firm-textured multigrain bread
1 1/2 cups shredded Cheddar cheese
6 eggs, beaten
1/3 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups fat-free milk
Chop Morningstar Farms® Maple Flavored Sausage Patties into bite-size
pieces. Set aside. In small bowl toss together apple, 1 tablespoon
sugar and cinnamon. Set aside.
Place half of the bread in 8 x 8 x 2-inch baking dish coated with
nonstick cooking spray. Top with half of the veggie patties, half of
the apple mixture and half of the cheese. Repeat layers.
In medium bowl whisk together eggs and sour cream. Whisk in 2
tablespoons sugar, vanilla and salt. Add milk, whisk until combined.
Pour over mixture in baking dish. Cover and refrigerate for 2 to 24
hours.
Bake, uncovered, at 325 degrees F about 70 minutes or until a knife
inserted in center comes out clean (170 degrees F.). Let stand for 10
minutes before serving.
CHUNKY CHILI
~Shared by Dorie, IL
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Ingredients
1 pound stew meat
1 pound boneless chicken breast, cut up
1 onion, chopped
1 bell pepper, chopped
2 cans pinto beans with jalapenos
2 packages chili seasoning
2 cans Mexican style diced tomatoes
Brown meat, chicken, pepper, and onion in a little olive oil until
brown. Add chili seasoning, beans, and tomatoes. Simmer for one hour.
Serve this with corn bread or tortillas, or pour over Fritos and
sprinkle with cheese for a Frito pie. Serves 12
APPLE HARVEST POUND
CAKE WITH CARAMEL
GLAZE
~Shared by Dorie, IL
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2 cups white sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 medium Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1/2 cup butter or margarine
2 teaspoons milk
1/2 cup brown sugar
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch
Bundt pan.
In a large bowl, beat the sugar, oil, vanilla and eggs with an electric
mixer until light and fluffy. Combine the flour, baking soda, cinnamon
and salt; stir into the batter just until blended. Fold in the apples
and walnuts using a spoon. Pour into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick
inserted into the crown or the cake comes out clean. Allow to cool for
about 20 minutes then invert on to a wire rack.
Make the glaze by heating the butter, milk and brown sugar in a small
saucepan over medium heat. Bring to a boil, stirring to dissolve the
sugar, then remove from the heat. Drizzle over the warm cake. I like to
place a sheet of aluminum foil under the cooling rack to catch the
drips for easy clean up.
COFFEE NUDGE
~Shared by Dorie, IL
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8 cups hot brewed coffee
8 fluid ounces coffee flavored liqueur
8 fluid ounces brandy
4 fluid ounces creme de cacao
2 cups whipped cream, garnish
2 tablespoons chocolate sprinkles
In the bottom of 8 coffee mugs, pour 1 ounce each coffee liqueur and
brandy. Pour in 1/2 ounce each creme de cacao. Fill each cup with hot
coffee and garnish with a dollop of whipped cream and chocolate
sprinkles.
QUICK SOUTHWEST CHILI
~Shared by Dorie, IL
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Ingredients
1 1/2 pounds hamburger or ground turkey
2 cans kidney beans
1 can pinto beans
or
3 cans black beans
1 can whole kernel corn
1 can pitted black olives (optional)
1 small onion, diced
1 can Rotel tomatoes
1 can stewed tomatoes
1 package Taco seasoning
1 package Hidden Valley ranch dressing
Fry the hamburger with the onion. When done, drain the grease and then
add all the other ingredients and stir to mix well. Heat for 15 minutes
or until all ingredients are hot. Serves 8-10
HAM & SWEET
POTATO KABOBS
~Shared by Dorie, IL
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1 large sweet potato peeled and cubed
1 (20 oz) pineapple chunks
1/4 C. butter melted
4 t. brown sugar
1 lb. fully cooked boneless ham, cut into 1" cubes
2 yellow summer squash cut into 3/4" slices
2 large apples cubed
Place sweet potato in a small saucepan, cover with water. Bring
to a boil. Reduce heat; cover and cook 10-15 minutes or until
almost tender. Drain and set aside.
Drain pineapple, reserving juice, set pineapple aside. In a small
bowl combine the butter, brown sugar and reserved juice. Place
the ham, squash, apples, sweet potato and pineapple in a large
resealable plastic bag; add the juice mixture. Seal bag and turn
to coat; refrigerate for 1 hour.
Drain and discard marinade. On 8 metal or soaked wooden skewers,
alternatley thread the ham, sweet potato, squash, apples, and
pineapple. Grill covered over medium heat 15-20 minutes or until
apples are tender turning occasionally.
CRANBERRY ORANGE
BREAD
~Shared by Dorie, IL
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3/4 c. sugar
1-1/4 c. orange juice
1 c. cranberries
1 egg
3 c. Bisquick
1 c. chopped nuts
Instructions
Mix sugar, orange juice and Bisquick together. Add egg. Beat
vigorously. Stir in nuts and cranberries. Bake at 350 degrees for 40 to
45 minutes.
APPLE DUMPLINGS
~Shared by Dorie, IL
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3 tablespoons butter
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup packed brown sugar
6 apples
2 tablespoons red currant jelly
1 1/2 cups boiling water
1 1/2 cups white sugar
3 tablespoons apple juice
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large
shallow baking dish.
Roll dough into a 18x12 inch rectangle that's 1/8 inch thick. Cut dough
into 6 squares.
Combine butter, cinnamon, allspice, nutmeg, cloves and brown sugar.
Peel and core apples. Place one apple on each square of pastry. In
center of each apple place 1 teaspoon red currant jelly. Spread spice
mixture over each apple; bring points of pastry together and seal.
Place apples in the prepared baking dish with the seams either on top
or underneath the apples.
Bake at 375 degrees F (190 degrees C) for 30 minutes. In a saucepan
combine boiling water, granulated sugar, and apple juice. Cook until
sugar is dissolved. Pour over baked apples and bake for an additional
20 minutes. Baste frequently. Serve warm.
Makes 6 servings.
CHICKEN AND SAUSAGE
GUMBO
~Shared by Dorie, IL
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1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 stalks celery, chopped
6 cloves garlic, minced
4 quarts chicken stock
2 whole bay leaves
3 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
Salt and pepper to taste
3 pounds cooked chicken, cut into pieces
2 pounds andouille or kielbasa sausage cut into 1/2" pieces
1 bunch green onion tops, chopped
2/3 cup fresh chopped parsley
Season the chicken with salt, pepper and Creole seasoning and brown
quickly. Brown the sausage, pour off fat and reserve meats. In a large,
heavy pot, heat the oil and cook the flour in the oil over medium heat,
stirring constantly, until the roux reaches a medium to dark brown
color, being careful not to burn it. Add the vegetables and stir
quickly. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, then
cook for about one hour, skimming fat off the top as needed. Add the
chopped callion tops and parsley, and heat for 5 minutes. Serve over
rice in large shallow bowls.
YIELD: 6 Servings
MAPLE WALNUT PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Along with molasses, maple syrup (or sugar) is the sweetener of choice
in old-time New England recipes. Native Americans taught the early
settlers to tap maple trees in early spring, when their sap begins to
run; the settlers, with their metal pots, were able to boil the sap to
make syrup, while Native Americans performed the same task by plunging
red-hot stones into bark buckets of sap till it thickened and darkened.
Cold nights and warm days make the sap start to flow, and buckets
appear on trees all over the landscape. Small producers, those making
just enough for family and friends, still harvest sap the traditional
way, with metal (or even wooden) taps and buckets. Large producers
snake miles of plastic tubing through the woods, tapping into each tree
and funneling the sap directly to the sugar shed, bypassing the
collection-by-hand process. Once in the shed the sap—a clear, thin
liquid, ever so faintly sweet—is boiled down in a large, flat pan till
it's thick and golden, ready to be strained, bottled and paired with
pancakes.
Maple walnut pie is a standby of northern New England and we hope you
enjoy this wonderful recipe as much as we do.
Crust
1 cup King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt (use a heaping 1/4 teaspoon if you're using unsalted
butter)
1/4 cup (1/2 stick) butter
2 tablespoons vegetable shortening
1 teaspoon lemon juice or vinegar
2 to 2 1/2 tablespoons water
Filling
3 eggs
1 1/2 cups Grade B pure maple syrup*
2 tablespoons butter, melted and cooled to lukewarm
1 teaspoon vanilla
1/4 teaspoon salt
1 heaping cup walnut pieces
*We realize many people can't obtain maple syrup locally, so feel free
to substitute supermarket maple-flavored syrup. The flavor won't be
exactly the same, but you'll still have a delicious pie.
Crust: In a medium-size mixing bowl, whisk together the flour and salt.
Using an electric mixer, a pastry blender or fork, or your fingers, cut
the butter and shortening into the flour mixture until the fat and
flour form a crumbly mixture. Add the lemon juice or vinegar, then
sprinkle on just enough water so that you can gather the dough into a
cohesive ball.
Flatten the ball of dough into a 1-inch thick circle, and transfer it
to a well-floured work surface. Roll it into a 12-inch circle, using as
few strokes of the rolling pin as possible; the less you fool around
with the crust at this point, the more tender it'll be when it's baked.
Transfer the circle of dough to a 9-inch pie plate (a giant spatula
works great here), and gently fit it to the pan's contours. Again, if
you push and stretch the dough too much during this stage, it'll shrink
when you put it in the oven. Crimp the edges of the crust.
Line the crust with parchment or waxed paper and fill it partway with
pie weights or dried beans. Or set a perforated pie pan onto the crust.
Bake the crust in a preheated 425°F oven for 15 minutes, then transfer
it to a cooling rack, remove the pie weights and parchment (or
perforated pie pan), and allow it to cool while you prepare the
filling. Lower the oven temperature to 375°F.
Filling: In a large bowl, beat the eggs till well-combined, then add
the maple syrup in a slow stream, beating all the time. Stir in the
melted butter, vanilla and salt, then the walnuts. Pour the filling
into the prepared crust.
Bake the pie at 375°F for 40 to 45 minutes, until it's somewhat puffed,
bubbling, and a knife inserted in the center comes out clean. The crust
will be a deep, golden brown. Remove the pie from the oven, and let it
cool at least 30 minutes before serving (the filling will sink as it
cools; that's OK). Serve with a gilding of whipped cream or vanilla ice
cream, if desired. Yield: 10 servings.
Nutrition information per serving (1/10 of pie, 123g): 396 cal, 17g
fat, 5g protein, 12g complex carbohydrates, 43g sugar, 1g dietary
fiber, 101mg cholesterol, 139mg sodium, 215mg potassium, 90RE vitamin
A, 1mg vitamin C, 2mg iron, 112mg calcium, 82mg phosphorus.
Source: The King Arthur Flour Company, Inc.
APPLE-CRANBERRY
COMPOTE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
5 to 6 cooking apples, peeled and cored and sliced
1 cup fresh cranberries
1 cup of sugar
1/2 teaspoon grated orange peel
1/2 cup cranberry-raspberry juice
1/4 cup of Port wine
Sour cream
Put apple slices and cranberries in crock pot. Sprinkle sugar over
fruit. Add orange peel, juice and wine. Stir to mix ingredients. Cover
and cook on LOW 4 to 6 hours or until apples are tender. Serve warm
with a dab of sour cream.
Serves 5 to 6
BRAISED PORK
MEDALLIONS WITH APPLES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. pork tenderloin
1/2 tsp. freshly ground pepper
1/2 tsp. sage, crushed
1/2 tsp. thyme, crushed
1/2 tsp. ginger, ground
1/2 tsp. cinnamon, ground
2 tbs. cooking oil
1 onion, minced
1 large apple, peeled, cored, coarsely chopped
1/2 cup. apple cider (or apple juice if cider is available)
If using tenderloin, slice crosswise into 8 "medallions". Mix
seasonings together and coat pork. Heat cooking oil in large skillet;
saute pork on both sides to brown, remove and reserve, covered to keep
warm. Add onion and chopped apples to skillet. Saute until golden. Add
apple cider to skillet, heat to a simmer. Put pork in simmering liquid,
cover, and simmer for 5 minutes. Serve immediately. Serves 4.
NEW ENGLAND CHICKEN
'N' CORN CHOWDER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Chowders are thick soups which take their name from the large French
pot used in soup-making called a "chaudiere." You can use fresh corn in
this recipe, but I deliberately suggested frozen corn first because
frozen corn can actually taste sweeter and fresher than the fresh corn
you buy at the supermarket. Corn loses 50% of its sweetness in just 24
hours at room temperature, and it can take days for corn to get from
the fields to the supermarket to your house. In contrast, frozen corn
is rushed from the fields to the freezer in just a few hours, and once
frozen, it stops losing its sweetness. Strange as it may seem, with
corn, frozen can taste fresher than fresh.
1/4 pound bacon or salt pork, diced
1 cup chopped onion
1/2 cup chopped celery
4 cups chicken broth
2 cups peeled potatoes, cut in 1/2-inch cubes
1 package (10 ounces) frozen corn or kernels from 2 ears of corn
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
2 cups cooked, diced chicken
1 cup (1/2-pint) heavy cream
Oyster crackers, for garnish
In large saucepan over medium-high heat, saute bacon for 3 minutes
until its fat has been rendered. Add onions and celery and cook 3
minutes longer. Stir in broth and bring to a boil, whisking constantly.
Add potatoes and corn, season with salt and pepper and cook 5 to 10
minutes or until tender. Stir in chicken and cream, simmer 3 minutes
and serve with oyster crackers.
Variation: Shellfish Chowder: Add 1 cup chopped green pepper and 1 cup
cooked crab or shrimp to soup when adding chicken.
SAUERKRAUT CASSEROLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lg. can sauerkraut, drained
1- 2 lb tenderloin
2 cans cream of mushroom soup
1 1/2 cup water
1 1/2 package onion soup mix
1 package Kulski noodles
Cook noodles, drain. Brown the meat, remove meat from pan, pour soup
and water into pork drippings. Mix kraut with noodles, add meat then
liquid. Bake at 325 degrees for 45 to 60 minutes or until the meat is
tender.
BEEF STEW WITH SWEET
POTATOES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1-1/2 Pounds lean stew beef
3 Tablespoons flour
1/4 Teaspoon salt
1/4 Teaspoon freshly-ground black pepper
1 Large onion - (or 2 medium), halved, and cut into 1/4" slices
1 Tablespoon vegetable oil
1 Large sweet potato, cut in 1 1/2" cubes
1/2 Cup beef stock, (canned or from bouillon or base)
1/4 Teaspoon cinnamon - (to 1/2 tsp)
1/2 Cup frozen peas or green beans - (to 1 cup), thawed
Salt, to taste
Freshly-ground black pepper, to taste
Toss stew beef with the flour and 1/4 teaspoon each salt and pepper.
Heat vegetable oil in a large skillet; brown beef and onion. Place
sweet potato cubes in the crock pot; add beef and onions. Mix beef
broth with cinnamon and pour over beef mixture. Cover and cook on LOW 8
to 10 hours. Add peas or green beans during the last 15 to 20 minutes.
Good with biscuits. This recipe yields 4 servings.
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APPLE COFFEE CAKE
~Shared by
Patricia, Charlevoix, MI
2 1/2 cups peeled and coarsely chopped apples
1 1/4 cup unbleached white flour
3/4 cup whole-wheat flour
1/2 cup plus1 tablespoon brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup safflower oil
1/2 cup skim milk
1 egg
In a small bowl, toss apples with 1/2 cup of the white flour; set
aside. In a mixing bowl, combine remaining white flour, wheat flour,
1/2 cup brown sugar, baking powder, salt and 1/4 teaspoon of the
cinnamon. Add oil, milk and egg; stir with a whisk until dry
ingredients are moistened. Stir in apples. Pour batter into a 10 inch
round, nonstick baking pan. Combine remaining tablespoon of brown sugar
and cinnamon; sprinkle over coffee cake. Bake at 400 degs for 30
minutes or until a toothpick comes out clean.
Per slice: Total calories 181; 31g carbs; 23mg cholesterol; 5g fat;
122mg sodium.
RED BEETS VINAIGRETTE
~Shared by
Patricia, Charlevoix, MI
4 medium to large beets
1/2 cup raspberry vinegar
Black pepper to taste
Wash beets, trim stem and roots. Cut into julienne strips. In a covered
steamer basket, steam beets over boiling water for 10-20 minutes, until
barely tender. Remove to serving bowl. While beets are still hot toss
with vinegar and season with pepper.
Per serving: Total calories 25; 6g carbs; 0mg cholesterol; trace fat;
28mg sodium.
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15-MINUTE CHILI
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Ingredients
- 1 pound ground turkey
- 1 (15 oz.) can kidney or pinto beans, drained and rinsed
- 1 can low-fat, low sodium chicken broth
- 1 (14.5 oz.) can diced tomatoes, undrained (flavored with chilies if
you can find it)
- 1 (6 oz.) can tomato paste
- 1 tablespoon chili powder
- 1/8 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/2 teaspoon fresh ground black pepper
Directions
In a large non-stick saucepan, brown the ground turkey until it is no
longer pink. Drain off any excess fat.
Add the remaining ingredients and bring to a boil. Lower heat and
simmer for 10 minutes.
Nutritional Information (Per Serving): Calories: 293, Protein: 33g,
Sodium: 596mg, Cholesterol: 63mg, Fat: 5g, Carbohydrates: 30g
Diabetic Exchanges: 2 Starch, 4 Very Lean Meat
Source: Express Lane Diabetic Cooking by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580400051/atozreci-20
ROASTED TURNIPS WITH
GINGER
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 teaspoon salt
- 1 pound turnips, peeled, cut into 2 x 1/2 x 1/2-inch strips
- 2 teaspoons dark Asian sesame oil
- 1 teaspoon ground ginger
- 1/8 teaspoon black pepper
DIRECTIONS
Heat oven to 375 degrees F.
Bring 2 quarts water and 1/4 teaspoon salt to boiling in a large
saucepan over high heat. Add turnips; return to boiling. Lower heat to
medium; cover and cook 3 minutes or until turnips are just tender.
Drain turnips. Turn into a large roasting pan. Stir in sesame oil,
ginger, pepper and remaining 1/4 teaspoon salt.
Roast into heated 375 degree F. oven 40 minutes, stirring turnips
several times with a wooden spoon.
Nutritional Information Per Serving: Calories: 52; Protein: 1g; Fat:
2g; Cholesterol: 0mg; Carbohydrates: 7g; Sodium: 343mg
Diabetic Exchanges: 1 Vegetable; 1/2 Fat
Source: Family Circle's All-time Favorite Recipes
http://www.amazon.com/exec/obidos/ASIN/0385494440/atozreci-20
CHILI-BEAN SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
Ingredients
- 1/3 cup chopped green bell pepper
- 1 small onion, chopped
- 1/3 pound lean round steak, sliced into very thin 1" long
strips
- 4 cups low-sodium beef bouillon
- 1-1/2 teaspoons each: chili powder and dried parsley flakes
- 3 cups canned peeled tomatoes (with juice), cut into pieces
- 3 tablespoons cornstarch, dissolved in 1/2 cup water
- 1 can (15 oz.) pink or pinto beans with juice
Directions
In a large, heavy soup post sprayed with nonstick spray, stir-fry
pepper and onion over medium-high heat until soft but not browned.
Remove from pot and set aside.
Re-spray pot with non-stick spray and brown beef strips over
medium-high heat. Add cooked pepper and onion to pot.
Add beef bouillon, chili powder, parsley, tomatoes with juice,
cornstarch dissolved in water and beans with juice. Cover and simmer
for 1 hour.
Nutritional Information (Per Serving): Calories: 101, Protein: 7 g,
Sodium: 395 mg, Cholesterol: 9 mg, Carbohydrates: 12 g; Fat: 3 g
Diabetic Exchanges: 1 Lean Meat, 1 Bread/Starch
Source: Deliciously Healthy Favorite Foods Cookbook by Suzi Castle
http://www.amazon.com/exec/obidos/ASIN/0964742322/atozreci-20
APPLE GLAZED PORK
ROAST
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 pounds loin of pork
- 1/2 cup apple juice
- 1 tablespoon Worcestershire sauce
- 1 small apple, peeled cored and sliced
DIRECTIONS
Trim all the visible fat from the roast. Place the meat on a rack set
into a roasting pan.
Mix together the apple juice, sliced apple and Worcestershire sauce.
Pour the apple juice mixture over the meat. Cover.
Roast in a preheated 350 degree F. oven for about 70 minutes. Continue
cooking and baste with pan juices for about 30 minutes or until glazed
and the meat thermometer registers "well done for pork".
Nutritional Information Per Serving: Calories: 194; Protein: 17.5g;
Fat: 11.2g; Carbohydrates: 4.8g; Sodium: 66mg; Cholesterol: 56mg
Diabetic Exchanges: 1/4 Bread/Starch, 2-1/2 Medium-Fat Meat
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
TEXAS RED CHILI
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 beef brisket (about 2 pounds), cut into 1/4-inch cubes
- 1 cup chopped onion
- 3 jalapeno chiles, halved, seeded and finely, chopped
- 2 cloves garlic, finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper (cayenne)
- 1 can (13-3/4 ounces) beef broth
- 2 cans (14-1/2 ounces each) stewed tomatoes
- 1 bottle (12 ounces) beer
- 1 bay leaf
- Lime wedges for garnish
DIRECTIONS
Heat oil in a Dutch oven over medium-high heat. Working in batches,
saute brisket until browned, about 10 minutes. Transfer to a plate.
Add onion, jalapenos and garlic to drippings in pot; cook over
medium-low heat until onion is very tender, about 8 minutes. Stir in
chili powder, cumin, salt, and red pepper; cook 1 minute. Return meat
to pot. Stir in broth, tomatoes, beer and bay leaf. Heat to boiling.
Lower heat; simmer with cover slightly ajar until meat is tender, about
1-1/2 hours. For last 20 minutes, uncover to thicken chili.
To serve, ladle chili into bowls. Garnish each bowl with lime wedge.
Nutritional Information Per Serving Calories: 334; Protein: 30g;
Sodium: 712mg; Fat: 17g; Carbohydrates: 15g; Cholesterol: 84mg
Diabetic Exchanges: 1 Bread/Starch, 2 Low-Fat Meat
Source: Family Circle's All-time Favorite Recipes
http://www.amazon.com/exec/obidos/ASIN/0385494440/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
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CHOP CHOP
~Shared by
Patricia, Charlevoix, MI
3 cups chopped cabbage
3/4 cup cold cooked rice
2/3 cup cooked peas
1cup diced cooked pork
1/2 of a 5 ounce can water chestnuts, drained and sliced
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon celery seed
1/4 teaspoon salt
Toss together first 5 ingredients. Combine mayo, sour cream, celery
seed and salt and toss with salad.
SKILLET SALAD
~Shared by
Patricia, Charlevoix, MI
2 tablespoons butter
1 cup coarsely shredded cabbage
1/3 cup bias-cut celery slices
1/3 cut thinly sliced carrot
2 tablespoons slivered greed pepper
2 tablespoons chopped onion
1/2 teaspoon salt
Dash pepper
3 tablespoons light cream
Melt butter in a skillet; add vegetables, salt and pepper and cook over
medium heat until vegetables are almost tender - about 3 minutes. Add
cream; heat thoroughly, stirring gently a couple of times. Garnish with
parsley.
PEARS FOR A QUEEN
~Shared by
Patricia, Charlevoix, MI
2 medium size fresh Bartlett pears
1/2 cup port wine
1/4 cup sugar
1 1/2 inches stick cinnamon
Dash salt
3 thin lemon slices
Pare, halve and core pears. Place in 1 quart baking dish. In a
saucepan, combine remaining ingredients - if desired, add a few drops
of red food coloring. Bring to a boil, pour over pears. Bake
covered at 350 degs. for 20 minutes. Uncover and bake 10 minutes ore or
until tender, basting a couple of times. Serve hot, or chill and top
with whipped cream.
PECAN SWEET POTATO
CASSEROLE
~Shared by Maggie,
TX
Prep Time: 30 Minutes
Ready In: 55 Minutes
Cook Time: 25 Minutes
Servings: 2
Ingredients:
1 large sweet potato, peeled and cubed
2 tablespoons sugar
2 tablespoons 2% milk
2 tablespoons beaten egg
1 tablespoon butter, melted
1/4 teaspoon vanilla extract
TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
Directions:
1. Place sweet potato in a small saucepan and cover with water. Bring
to a boil. Reduce heat; cover and cook for 20-25 minutes or until
tender. Drain. Place potato in a bowl; mash. Stir in the sugar, milk,
egg, butter and vanilla until blended. Transfer to a 3-cup baking dish
coated with nonstick cooking spray.
2. Combine topping ingredients; sprinkle over sweet potato mixture.
Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated
through.
Source: http://AllRecipes.com
CHILE VERDE STEW
~Shared by Maggie,
TX
Prep Time: 20 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 2
Ingredients:
3/4 pound boneless pork roast, cut into 1 inch cubes
1 tablespoon canola oil
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 teaspoon minced garlic
1/4 cup dry red wine or beef broth
1 cup canned diced tomatoes
1/2 cup salsa
2 tablespoons canned chopped green chiles, divided
1/2 teaspoon ground cumin
1/4 teaspoon sugar
1 dash ground cloves
2 tablespoons minced fresh parsley
1 small jalapeno pepper, seeded and chopped
Directions:
1. In a large saucepan, cook the pork in oil over medium heat until no
longer pink; remove and set aside. In the same pan, saute the green
pepper, onion and garlic for 1-2 minutes or until tender. Stir in the
pork, wine or broth, tomatoes, salsa, 1 tablespoon chilies, cumin,
sugar and cloves. Cover and cook over low heat for 40 minutes, stirring
occasionally.
2. Stir in the parsley, jalapeno and remaining chilies. Cover and cook
20-25 minutes longer or until meat is tender.
Source: http://AllRecipes.com
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PUMPKIN BARS WITH
WHITE
CHOCOLATE-CREAM CHEESE FROSTING
Cool the bars completely before covering them with the frosting.
Makes: 36 bars
Total time: 45 minutes
FOR THE BARS, WHISK:
1 cup each granulated sugar and packed light brown sugar
1 cup canola oil
1 can pumpkin purée (15 oz.)
4 eggs, room temperature
1 Tbsp. vanilla extract
SIFT:
2 cups all-purpose flour
2 tsp. each baking powder and ground cinnamon
1 tsp. each table salt and baking soda
1/2 tsp. each ground ginger, cloves, and nutmeg
FOR THE FROSTING, MELT:
4 oz. white bar chocolate, chopped
1 1/2 pkg. cream cheese, softened (12 oz.)
1 1/2 sticks unsalted butter, softened (12 Tbsp.)
3 cups sifted powdered sugar
Preheat oven to 350°. Coat an 11 1/2×16 1/2-inch baking sheet with
nonstick spray.
For the bars, whisk together granulated sugar, brown sugar, oil,
pumpkin purée, eggs, and vanilla in a large bowl.
Sift flour, baking powder, cinnamon, salt, baking soda, ginger, cloves,
and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients
until combined. Spread batter onto prepared baking sheet.
Bake until toothpick inserted in center comes out clean, about 20
minutes. Transfer pan to a rack and cool completely before frosting.
For the frosting, melt white chocolate in a microwave on high, 1–2
minutes; stir until smooth.
Beat cream cheese and butter with a mixer on high speed until smooth.
Add melted chocolate and beat to combine. Add powdered sugar and beat
on low speed until smooth. Spread frosting over cooled bars, top with
garnish (see notes*), and cut into bars.
*Fruity Finish - Dried cranberries are a great accent for all kinds of
desserts during the holidays. For a garnish on the Pumpkin Bars, finely
chop ¼ cup each dried cranberries, crystallized ginger, and pecan
pieces together. Scatter the garnish over individual bars or entire
baking sheet.
Source: Cuisine Recipes
http://www.cuisinerecipes.com/
MAPLE PECAN COOKIES
3/4 cup soft butter or margarine
1/2 cup packed brown sugar
1/4 cup pure maple syrup
1 egg
1 teaspoon vanilla
1-3/4 cup flour
2 teaspoons baking soda
1/2 teaspoon nutmeg
1/2 to 3/4 cup chopped pecans
1/4 cup white sugar
Combine butter, brown sugar, syrup, egg and vanilla in mixing bowl.
Beat until creamy. Sift together flour, soda and nutmeg; gradually beat
into creamed mixture. Add pecans and mix until well-blended. Roll dough
into small balls and roll in white sugar. Place on cookie sheet and
bake at 350 degrees for 10 to 12 minutes or until light golden brown.
PORK CUTLETS WITH
SWEET AND SOUR APPLES
2 heaping Tablespoons all-purpose flour
1 Tablespoon ground coriander
Kosher salt and black pepper
1-1/2 pounds pork cutlets
1 Tablespoon olive oil
1 Tablespoon butter
1 small Honeycrisp apple, sliced
1 small Granny Smith apple, sliced
1/2 cup chicken broth
2 Tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
In a a shallow bowl, combine flour, coriander, 1 teaspoon salt and 3/4
teaspoon black pepper. Lightly dip each piece of pork into the
flour mixture, coating both sides evenly. Set aside. (Do not
stack pork pieces on top of each other.)
Heat butter and oil over medium-high heat in a large skillet.
Sprinkle apples with a little salt and pepper and cook them, cut side
down until they are slightly golden brown. About 4 minutes,
transfer to plates.
Working in batches of three (you might need to add more oil), cook the
pork until golden brown and cooked through, about 3 minutes per
side. Some pieces may take less time. Transfer to a plate
and keep warm.
Add the chicken broth and vinegar to the pan and simmer until slightly
reduced, about 5 minutes. Stir in the parsley.
Serve the pork with the apples and pan sauce poured over the top.
The Honeycrisp are sweet while the Granny Smith give that sour
flavor. A perfect contrast for this dish.
Source: Noble Pig
http://noblepig.com/2011/09/30/pork-cutlets-with-apples.aspx
ROAST PORK WITH PEAR
& CRANBERRY
PAN SAUCE
1/4 cup low sodium chicken broth
2 carrots, cut into pieces
3 pears, quartered
1/2 tsp pepper
2 tbs orange zest, minced
1/4 cup dried cranberries
1 onion, diced
1 tsp salt
1 tbs thyme, minced
2 pounds pork loin
HEAT oven to 375 degrees. In a bowl, combine zest, garlic, thyme, salt
and pepper. Set aside. Remove pork from packaging and pat dry with
paper towels. Rub the salt mixture all over the pork until coated.
Place the pork into a roasting pan with the pears, onions and carrots
and roast until temperature is 155 degrees, 1 hour.
REMOVE pork from pan. Let it sit 5 min. before slicing. Put the pan
drippings and the vegetables into a blender. Blend until smooth. Stir
in the cranberries and spoon sauce over slices of pork. SERVE.
Makes 8 servings of pork.
PEACH GINGERBREAD
MUFFINS
2 cups flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup sugar
1/2 cup chunky applesauce
1/4 cup apple juice
1/4 cup molasses
1 egg
2 tablespoons oil
16 ounces peaches in juice, drained, chopped
Preheat oven to 400ºF. Line 12 muffin cups with paper liners or spray
with nonstick spray. In large bowl, combine flour, baking powder,
ginger, salt, and spices. In small bowl, combine sugar, applesauce,
apple juice, molasses, egg, and oil. Stir applesauce mixture into dry
mixture until just moistened. Fold in peaches. Spoon evenly into
prepared muffin cups. Bake 20 minutes or until toothpick inserted in
centers comes out clean. Immediately remove from pan; cool on wire
rack. Serves 12.
GOLDEN POTATO CHOWDER
Makes 8 servings
Ingredients
6 cups cubed peeled potatoes
5 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 cup sliced mushrooms
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon hot pepper sauce
White pepper to taste
1 pound BOB EVANS® Original Recipe Roll Sausage
Croutons for garnish (optional)
Place potatoes in large saucepan with water to cover. Bring to a boil
over high heat; boil about 8 minutes or until potatoes are fork-tender.
Drain and return to saucepan. Stir in butter and flour over medium
heat. Add onion, carrots, celery and mushrooms; cook about 10 minutes
or until potatoes begin to brown, stirring frequently. Stir in broth,
salt, marjoram, hot pepper sauce and white pepper; simmer 30 minutes.
Meanwhile, crumble and cook sausage in medium skillet until browned.
Drain off any drippings. Blend or crush vegetables with potato masher
in saucepan just until chunky. Stir sausage into soup. Serve hot with
croutons, if desired. Refrigerate leftovers.
Source: Bob Evans®
PEANUT BUTTER
PUMPKIN BREAD
3 cups sugar
15 oz. can solid-pack pumpkin
4 eggs
1 cup vegetable oil
3/4 cup water
2/3 cup peanut butter
3-1/2 cups flour
2 tsp. baking soda
1-1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water and
peanut butter; beat well. Combine the flour, baking soda, salt,
cinnamon and nutmeg. Gradually add to pumpkin mixture; mix well. Pour
into two greased 9x5 loaf pans. Bake at 350 for 60-70 minutes or until
a toothpick comes out clean. Cool for 10 minutes before removing from
pans to wire racks. Yield: 2 loaves.
Source: Taste of Home Bonus Book Ladles of Comfort October/November 2007
KIELBASA &
BRAISED RED CABBAGE
Ingredients
1 lb of Kielbasa Sausage
1 Small Head of Coarsely Shredded Red Cabbage
1 Red Apple Diced
1 Small Onion, Finely Sliced
1 Tbl of Olive Oil
1 Tbl of Balsamic Vinegar
2 Tbl of Rice Wine or White Wine Vinegar
Salt and Freshly Ground Pepper to Taste
Put the olive oil in a large heated oven proof pan and quickly sear
kielbasa on all sides, remove from pan then set it aside.
Lower heat to medium and add the cabbage to the pan with a 1/2 a cup of
water, some salt and pepper and cook it for about 5 minutes until all
the cabbage is slightly tender. Add the diced apple and sliced onions
and cook for 10 minutes more. Add the rice wine vinegar then the
balsamic vinegar and reduce the heat, put a lid on the pan and cook
slowly for 10 minutes until the cabbage is tender but firm and
still moist. Add a little more water if needed to continue the braising
process.
Put kielbasa back in the pan with the cabbage, cover and place pan in a
275 degree pre heated oven for 30 - 40 minutes or until liquid has
evaporated. Let kielbasa rest for 2 minutes then slice it on the bias
into 1 inch thick pieces and plate over the braised cabbage. Yields 2-4
servings.
HOT GERMAN POTATO
SALAD
3 medium potatoes
1 Tbs. instant minced onion
1-1/2 tsp. flour
1-1/2 tsp. sugar
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. celery seeds
3 slices bacon
1/4 cup vinegar
2 Tbs. sliced radishes
1 Tbs. chopped fresh parsley
1. Cook potatoes in boiling salted water about 30 minutes or until
tender. Drain well, and cool slightly. Peel and cut potatoes into
1/2-inch cubes; place in the center of heavy-duty foil.
2. Combine onion, flour, sugar, salt, pepper, and celery seeds. Then
sprinkle over potatoes.
3. Fry bacon until crisp; remove from pan, and drain on paper towels.
Drain off bacon drippings, reserving 2 Tbs. in pan. Stir vinegar into
drippings, and pour over potatoes. Crumble bacon; sprinkle over
potatoes.
4. Wrap foil tightly, and place on a cookie sheet. Bake at 425 for 1
hour. Add radishes and parsley; toss. Serve warm. Yield: 4 servings.
Source: Southern Living 1979 Annual Recipes (April)
TANGY ROAST BEEF
3-4 lb. boneless rump roast
1 pkg. Lipton's Onion Soup mix
1 15 oz. can jellied cranberry sauce
Sprinkle the onion soup mix in bottom of crockpot.
Place roast on top of soup mix. Spoon cranberry sauce on top, and
around the roast.
Cook on low 8-10 hrs.
DELICIOUS CRANBERRRY
BARS
Enjoy these delicious cranberry bars with some hot apple cider or a mug
of nonfat cocoa.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1 cup whole wheat pastry flour
1 tsp baking powder
1/4 tsp salt
1 large egg
1 large egg white
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 tsp vanilla extract
1 1/4 cups whole fresh cranberries
1 tbsp confectioners' sugar
Preparation:
Preheat oven to 350 degrees. Spray an 8 X 8 inch baking pan with
nonstick cooking spray.
Combine flour, baking powder and salt in a medium bowl. In a small
bowl, beat egg and egg white with brown sugar. Add oil and vanilla
extract, and beat again.
Add wet ingredients to dry and stir until just combined. In a small
bowl, toss cranberries with confectioners' sugar, then stir berries
into batter.
Empty batter into baking pan and bake for 30 minutes, or until a
toothpick inserted in the middle comes out clean.
Makes 12 bars
Per bar: Calories 105, Calories from Fat 26, Total Fat 2.9g (sat0.3g),
Cholesterol 19mg, Sodium 39mg, Carbohydrate 17.9g, Fiber 1.7g, Protein
1.9g
NEW YORK CUPBOARD
SOUP
4 cups chicken broth
2 cups water
1/4 cup orzo
1 (12 oz) can corn niblets
1 (16 oz) can black beans, drained
1 (5 oz) can white chicken meat
1 (4 oz) can mushrooms, sliced
1 (7 oz) jar roasted red peppers, sliced
1 tsp dried parsley
salt and pepper (to taste)
Bring the chicken broth and the water to a boil in a medium saucepan.
Add the orzo and cook about 5 minutes.
Add the corn, black beans, chicken meat, mushrooms, red pepper and
parsley, bring to a simmer and continue cooking until the orzo is
tender, about another 5 minutes.
Season with salt, if desired, and black pepper.
Makes 4 to 6 servings
Adapted from source: Newsday, Queens, New York; Sep 27, 1995
COCOA JAVA
1 envelope instant hot cocoa mix
3/4 cup hot freshly brewed Maxwell House coffee
2 Tbs. Cool Whip
1. Empty cocoa mix into large cup or mug.
2. Add coffee; stir until cocoa mix is dissolved.
3. Top with whipped topping.
Special Extra: Serve garnished with shaved chocolate. Just pull a
vegetable peeler across the surface of 1 square Baker's Chocolate to
form shavings.
Source: Kraftfoods.com
APPLE STUFFED CHICKEN
Prep time: 15 mins
Cook time: 20 mins
4 teaspoons olive oil
1 small tart apple , peeled, cored and diced
1/2 cup diced onion
1/2 cup diced celery
1 tablespoon fresh thyme leaves
4 boneless, skinless chicken breasts, about 6 ounces each
1/2 cup cider vinegar
1 cup low-sodium chicken broth
1/2 cup apple cider
1. Heat 1 teaspoon of oil in a skillet over medium-high heat. Add the
apple, onion and celery and cook until tender, about 5 minutes. Add 1/4
cup of the chicken broth, thyme, salt and pepper and cook until the
liquid is absorbed, about 5 minutes. Set aside to cool.
2. Cut a deep horizontal pocket in the side of each chicken breast.
Make the pocket as large as you can without piercing through the top or
the bottom of the breast. Stuff 1/4 of the apple mixture into each
pocket. Close the pocket with toothpicks, threading along the side.
3. Heat the remaining oil in a large ovenproof skillet over medium-high
heat.
4. Add the chicken to the skillet and brown both sides of each chicken
breast. Add the cider vinegar and cook until the liquid has almost
completely evaporated. Add the chicken broth and apple cider and simmer
until the chicken is cooked through, about 5 minutes more.
5. Transfer the chicken to a platter and keep warm. Continue to simmer
the liquid until it has reduced to a syrupy consistency.
6. Remove the toothpicks from the chicken, drizzle the reduced cider
mixture over the chicken and serve.
Serving Size: 1 chicken breast
Number of Servings: 4
Per Serving Calories 283 Carbohydrate 12 g Fat 7 g Fiber 2 g Protein 41
g Saturated Fat 1 g Sodium 395 mg
PUMPKIN NOG
29 oz. can pumpkin puree
2 cups vanilla ice cream, softened
4 cups milk
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground mace
1 cup whipped cream
1 pinch ground nutmeg
In a blender or food processor, blend the pumpkin, ice cream, milk,
cinnamon, nutmeg and mace in batches. Pour into individual cups. Top
with whipped cream and a sprinkle of nutmeg.
SLOW COOKER BORSCHT
1 pound beef stew meat, cut into 1/2 inch pieces
4 beets, peeled and chopped
1 (28 ounce) can diced tomatoes
2 potatoes, peeled and chopped
1 cup baby carrots, cut into 1/2 inch pieces
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth, or more
1 (6 ounce) can tomato paste
6 tablespoons red wine vinegar
3 tablespoons brown sugar
1 1/2 teaspoons dried dill weed
1 tablespoon dried parsley
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups shredded green cabbage
1 cup sour cream, as garnish
Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a
slow cooker. Whisk together the beef broth, tomato paste, vinegar,
brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour
mixture over the beef and vegetables, adding more broth to cover as
needed. Cover and cook on Low for 8 1/2 hours, or High for 4 hours. Set
heat to High, then stir in the shredded cabbage. Cover and continue
cooking until the cabbage tender, about 30 minutes. Remove bay leaf.
Serve in a bowl with a dollop of sour cream.
Note: If diabetic, change the sugar to a sugar substitute.
CHRISTMAS COUNTRY
BREAKFAST
Ingredients
1 frozen pie crust
8 oz pork sausage, browned and drained
1 cup southern-style frozen hash-brown potatoes, thawed
1/4 cup sliced green onion
1/4 cup chopped red and green bell pepper
1/4 cup shredded sharp cheddar cheese
4 large eggs
1/4 cup milk
1/4 teaspoon seasoned salt
1/4 teaspoon coarsely ground pepper
Directions
Preheat oven to 375 F. Place crust on baking sheet (it should still be
in the aluminum pie pan). Sprinkle sausage around bottom of crust. Top
with potatoes, onions, bell peppers and cheese. Beat eggs, milk, salt
and pepper until blended; pour over sausage-potato mixture in crust.
Bake 30 minutes or until egg mixture is cooked and crust is lightly
browned. Sprinkle with additional cheese and peppers, if desired.
CHEESY HAM AU GRATIN
2 cup Cooked ham; dice
1 cup Milk
1 cup Boiling water
2 can Mexicorn Whole Kernel corn, drained
1 can Condensed Cheddar cheese soup
1 oz 13-16 oz pkg. Cheesy Scalloped Potatoes
In 3-1/2 to 4 qt crockpot, combine all ingredients; mix well, making
sure potatoes slices are covered with sauce.
Cover; cook on LOW for 8 to 10 hours or until potatoes are tender.
Servings: 4
EGGNOG MUFFINS
Ingredients
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup eggnog
1/4 cup water
1/3 cup butter, melted
1 egg, beaten
1 teaspoon vanilla extract
1/2-1 teaspoon nutmeg
**nuts or raisins optional**
Directions
Preheat oven to 400*F. Makes 12 muffins Combine flour, sugar, baking
powder, salt and nutmeg in a large bowl. (Mix nuts or raisins in.) In a
smaller bowl, combine remaining ingredients. Add liquid to dry
ingredients and mix until just moistened. Pour batter in lined or
greased muffin cups and bake about 15 minutes until toothpick inserted
comes out clean.
CRANBERRY FUDGE
Ingredients
2 cups (12-oz. Pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon vanilla extract
1 pkg. (6 oz.) OCEAN SPRAY® CRAISINS® Sweetened Dried Cranberries, any
flavor
1/3 cup chopped walnuts or pecans
Directions
LINE 8-inch-square baking pan with plastic wrap.
MELT morsels and corn syrup in medium, heavy-duty saucepan over lowest
possible heat. When morsels begin to melt, remove from heat; STIR.
Return to heat for a few seconds at a time, stirring until smooth.
Remove from heat.
STIR in powdered sugar, evaporated milk and vanilla extract. Stir
vigorously until the mixture is thick and glossy. Stir in sweetened
dried cranberries and nuts; mix well. Pour into prepared pan; cover.
Refrigerate until firm, about 8 hours. Lift from pan; remove plastic
wrap. Cut into 48 pieces. Store covered in refrigerator. Serve at room
temperature.
CROCKPOT
SCANDINAVIAN RED CABBAGE
1 large head of red cabbage, washed and coarsely sliced
2 medium onions coarsely chopped
6 tart apples, cored, quartered
2 tsps. salt
2 cups hot water
3 tbsps. sugar
2/3 cup cider vinegar
6 tbsps. butter or margarine
Place all ingredients in the crockpot in order listed. Cover and cook
on low 8 to 10 hours (High: 3 hours). Stir well before serving.
CRANBERRY APPLE
CHICKEN
1 1/4 c Cranberries, chopped
1/3 c Apple, diced
1/4 c Walnuts, chopped
4 Chicken Breasts, skinless, boneless, pounded 1/2" thick
1 c Monterey Jack, shredded
Preheat oven to 350. Combine cranberries, apples and walnuts in a
medium glass bowl. Place breasts in a 13x9" baking pan. Top each breast
with 1/3 cup filling. Bake for 30 minutes, or until chicken is no
longer pink inside. Top each breast with 1/4 cup cheese. Bake for an
additional 5 minutes, or until cheese has melted.
GERMAN SAUSAGE
CHOWDER
1 lb. cooked bratwurst or knackwurst -- cut into chunks
2 medium potatoes -- peeled and coarsely diced
1/2 c. onion -- chopped
4 c. cabbage -- shredded
1 can whole kernel corn (optional)
3 c. milk
3 T. all-purpose flour
1 c. shredded aged Swiss cheese
In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2
tsp. salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce
heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.
Stir in cabbage (and corn if desired); cook 10 minutes more or until
vegetables are tender.
Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour;
stir into soup.
Cook and stir till thickened and bubbly. Stir in cheese till melted.
Yields: 4 servings
CORNMEAL-BLUEBERRY
SCONES
Adapted from Better Homes & Gardens.
1-1/3 cups all-purpose flour
2/3 cup yellow cornmeal
2 Tablespoons granulated sugar
2 Tablespoons packed light brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter; cut up
1/2 cup buttermilk
1 egg
1-1/2 teaspoons lime zest
1 cup frozen blueberries*
1 teaspoon cornstarch
Nonstick cooking spray
3 to 4 teaspoons lime juice
1 cup powdered sugar
3 Tablespoons chopped almonds, toasted
In a large bowl combine flour, cornmeal, granulated sugar, brown sugar,
baking powder, baking soda and salt. Cut in butter until flour
mixture resembles coarse crumbs. Make a well in the center of the
cornmeal mixture adding buttermilk, egg and lime zest. With a
fork beat the egg and buttermilk until combined. Stir all the batter
together just until moistened being careful not to overmix here.
Toss frozen blueberries with cornstarch to coat; add to flour
mixture. Stir gently 3 to 5 turns, just until berries are
incorporated (do not overmix).
Using a large spoon, drop dough into 10 or 12 mounds on a large baking
sheet that has been coated with cooking spray, leaving 1" between
mounds. Bake in a 450 degree oven for 12 to 15 minutes or until
tops are golden. Remove from tray immediately onto a cooling rack.
For icing, in a small bowl whisk enough lime juice into powdered sugar
until drizzling consistency. Drizzle over warm scones.
Sprinkle with nuts. Serve warm.
*Leave berries in the freezer until ready to toss with cornstarch.
Source: Noble Pig
http://www.noblepig.com/2010/02/26/cornmealblueberry-scones.aspx
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A
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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