April 3rd, 2007 by alice
Tags: Breakfastpple, Cobbler, Crock, Pot
INGREDIENTS
- 4mediumapples, peeled and sliced
- 1/4cuphoney
- 1teaspooncinnamon
- 2tablespoonsbutter, melted
- 2cupsgranola cereal
DIRECTIONS
- Place apples in slow cooker and mix in remaining ingredients.
- Cover and cook on low 7 to 9 hours (overnight) or on high 2 to 3 hours.
- Serve with milk.
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April 3rd, 2007 by alice
Tags: Baked, French, Pecan, Toast
INGREDIENTS
- 4largeeggs
- 1cupmilk
- 1/4cupsugar
- 1/4teaspoonground nutmegor cinnamon
- 1/2teaspoonvanilla extract
- 1loafFrench bread, cut into 12 1 inch slices(8 ounces)
- 1/2cup choppedpecans
- 2tablespoonsbutter, melted
- vegetable oil cooking sprayor meltedbutter
- maple syrup
DIRECTIONS
- Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine.
- Mist the bottom of a 12 by 8-inch glass casserole with vegetable oil spray or brush with melted butter.
- Place the bread slices in a single layer in the pan.
- Pour the egg mixture over the bread, distributing it evenly.
- Turn the bread slices once.
- Cover the pan with plastic wrap and place in the refrigerator overnight.
- The next morning, preheat the oven to 425 degrees.
- Remove the pan from the refrigerator and remove the plastic wrap.
- Sprinkle the bread slices with pecans and drizzle with melted butter.
- Bake for 20 to 25 minutes, or until bread slices puff up and pecans are deep brown but not burned.
- Serve warm with maple syrup.
- Instead of a cup of milk, use 2/3 cup orange juice and 1/3 cup of the milk.
- You can vary this further by adding a little grated orange zest with the pecans before baking.
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April 3rd, 2007 by alice
Tags: Autumn, Tea
INGREDIENTS
- 5 individualtea bags
- 5cupsboiling water
- 5cupsunsweetened apple juice
- 2cupscranberry juice
- 1/2cupsugar
- 1/3cuplemon juice
DIRECTIONS
- Place the tea bags in a large heat-proof bowl and add the boiling water.
- Cover and steep for 8 minutes.
- Discard tea bags.
- Add the remaining ingredients to tea and stir until sugar is dissolved.
- Serve warm or cold.
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April 3rd, 2007 by alice
Tags: Harvest, Salad
INGREDIENTS
- 2beets, cooked and peeled
- 3tablespoonsDijon mustard
- 3tablespoonslemon juice
- 3/4cupolive oil
- 1tablespoon choppedshallots
- 1tablespoon choppedfresh rosemary
- 1tablespoon choppedfresh sage
- salt and pepper
- 2cups juliennedBelgian endive
- 1cup juliennedfennel bulbs
- 1pear, cored and sliced
- 3/4cupwalnuts, toasted
- 1/4cup herbcheese(havati or other soft herb cheese)
DIRECTIONS
- Cut beets in slices, then in rings. Set aside.
- In a small jar, mix together mustard and lemon juice. Add oil to jar and shake. Add shallots, rosemary, sage, salt and pepper and shake well. Set aside.
- In a large salad bowl, toss together beets, endive, fennel,pear and walnuts with dressing.
- Sprinkle salad with cheese.
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April 3rd, 2007 by alice
Tags: Broccoli, Lemon, Rice
INGREDIENTS
- 1lbbroccoli
- 1/2cuplong grain rice
- 1mediumonion, chopped
- 2tablespoonsbutter
- 1cupchicken broth
- 1cansliced water chestnuts, drained
- 1teaspoon finely shreddedlemons, rind of
- 1/4teaspoonlemon pepper seasoning
DIRECTIONS
- Cut broccoli into 1/2 inch pieces.
- Cook broccoli covered in a small amount of boiling salted water for 5 minutes or until tender-crisp; drain.
- In a medium saucepan; cook the rice and onion in butter until onion is tender but not brown.
- Remove from heat.
- Stir in the broth, water chestnuts, lemon peel and lemon-pepper seasoning.
- Bring to boiling; reduce heat.
- Cover and simmer about 15 minutes or until the rice is tender.
- Stir in the cooked broccoli.
- Remove from heat.
- Let stand covered for 5 minutes.
- Fluff with fork.
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