January 29th, 2010 by alice
Tags: Apple, Berries, Sage, Stuffing
INGREDIENTS
- 1 1/2lbspork sausage, marinaded with sage
- 1/3cuponions, diced
- 1/3cupbell peppers, diced(green, red, yellow, or orange pepper)
- 1/3cupcelery, diced
- 1/2cupberries(Welch’s Berry Medley)
- 1largeapple, rinsed, peeled, cored, diced(Granny Smith or your favorite)
- 1tablespoonflour
- 1 (14 ounce)canchicken broth
- 1 (6 ounce)boxcornbread stuffing mix
DIRECTIONS
- Note: If you can’t find sage marinated pork, buy ground pork, add about 1 tablesp of sage, and mix together well. Let sit overnight, if possible.If not, let it sit for awhile.
- Preheat oven to 450.Preheat large saute pan on medium heat, then crumble sausage into pan (wash hands),.
- Stir in onions, pepper, celery, and the berry medley.Cook 5-7 minutes, stirring often until browned and vegetables are tender.
- Stir flour into sausage mixture and cook 2 minutes, stirring often, until flour is hot and well blended into mixture.
- Stir in apple, broth, and stuffing mix until well blended.
- Coat a 2-quart baking dish with cooking spray.Add stuffing mixture.
- Bake 20-25 minutes or until golden.
- Let stand 5 minutes before serving.
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January 15th, 2010 by alice
Tags: Apple, Brulee, Cheesecake, Creme
INGREDIENTS
-
For the graham crust
- 1 1/2cupsgraham cracker crumbs
- 2 1/2tablespoonssugar
- 4-5tablespoons meltedbutter
-
For the apple layer
- 3green apples, sliced into 1/4 in. slices
- 1tablespoonlemon juice
- 2tablespoonsunsalted butter
- 1 1/2tablespoonssugar
- 2 1/2tablespoonsheavy cream
- 1pinchnutmeg
-
For the cheesecake
- 3 (8 ounce)packagescream cheese
- 1 1/4cupssugar
- 2teaspoonsvanilla extract
- 1pinchsalt
- 1/2teaspooncinnamon
- 1/4teaspoonground ginger
- 1/2cupsour cream(full fat)
- 1tablespooncornstarchor flour
- 4largeeggs
- 1/4cupbrown sugar(for brulee topping)
DIRECTIONS
- Make the Crust:.
- Preheat the oven to 325 degrees F. Grease the bottom and sides of a 9-inch springform pan. In a bowl, combine the graham cracker crumbs and the sugar. Add 4 tablespoons of the butter and mix. If the crumbs seem dry, add the last tablespoon of butter. Press onto the bottom of the springform pan. Press in an even layer.
- Bake for 8 to 10 minutes. The crust should be firm and golden. Remove from the oven and let cool on a wire rack. Cool the crust completely. Once cooled, wrap the outside of the pan in a heavy duty piece of aluminum foil.
- Apples:.
- Toss the apples with the lemon juice.
- Melt the butter in a large skillet. Add the apples and cook for 2 minutes, over medium heat, until the apples begin to soften. Sprinkle with sugar and cook for an additional 2 to 3 minutes, until the apples soften further and begin to turn golden. Add the cream and the nutmeg and lower the heat slightly. Cook until the cream has been absorbed by the apples, about 10 minutes. Transfer the apples to a plate and let cool completely.
- Cheesecake.
- In the bowl of your mixer, beat the cream cheese for a minute or two until it’s smooth. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes. Add the vanilla extract, the salt, the cinnamon and the ginger and beat for another minute. Add the sour cream and cornstarch and beat until blended, another minute or two. Add the eggs, one at a time, scraping the sides of the bowl after each addition.
- Preheat the oven to 350 degrees F.
- Layer the apples over the cooled graham cracker crust. Pour the prepared cheesecake filling over the apples. Place the pan in a large, shallow roasting pan and add hot water to come about halfway up the side of the springform pan. Carefully place the pan in the oven. Bake for between 70 and 80 minutes, until only wobbly in middle.
- Remove the cheesecake from the oven and from the water bath. Peel off the aluminum foil layer and place on a rack to cool completely. Once cool, place in the refrigerator to chill overnight.
- Just before serving, sift brown sugar over top of cheesecake to lightly cover the entire surface. Either using a propane kitchen torch, or by putting the cheesecake under the broiler, melt the sugar to form thin crust. (This step can be omitted and cheesecake is still excellent).
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December 15th, 2009 by alice
Tags: 2007, Apple, Pie, Porridge
INGREDIENTS
- 1 (1 ounce)package plainquick-cooking oatmeal
- 2/3cupwater
- 1/4cupunsweetened applesauce
- 1/4teaspoonapple pie spice
DIRECTIONS
- Open the oatmeal package ( one envelope of instant oatmeal) and place in your microwave safe bowl.
- Pour the water over the oats and stir once.
- Place in microwave of full power for 1 to 2 minutes or until thickened.
- Use your hot pad and remove onto your placemat at the table.
- Stir until nicely mixed and add applesauce and spice.
- Stir again until mixed.
- Place on a teaspoon brown sugar, and some cold milk over top, and enjoy.
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October 30th, 2009 by alice
Tags: Apple, Crunch, Squares
INGREDIENTS
- 3/4cuprolled oats
- 1/4cupbrown sugar
- 2tablespoonsbrown sugar
- 1/4cupflour
- 1/8teaspoonsalt
- 1/4teaspooncinnamon
- 2tablespoonsbutter
- 2teaspoonsbutter
- 1 1/2cupsapplesauce
- 2tablespoonsbrown sugar
- 1teaspoonnutmeg
DIRECTIONS
- Preheat oven to 375* and grease a large loaf pan.
- Mix rolled oats, 1/4 cup & 2 T. brown sugar,flour, salt & cinnamon together thoroughly.
- Cut in the 2T & 2tsp. butter thoroughly into the oatmeal mixture.
- This is the crumb mixture.
- Put 1/2 crumb mixture into loaf pan.
- Spread 1 1/2 cups applesauce over crumbs.
- Cover applesauce with the other 1/2 crumb mixture, sprinkle the 2 T brown sugar & nutmeg on top of final layers of crumbs.
- Bake 25 minutes.
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October 15th, 2009 by alice
Tags: Apple, Beef, Juice, Roast
INGREDIENTS
- 4lbsboneless beef chuck roast
- 2onions, sliced
- 2tablespoonsbutter
- 1cupapple juice
- 1tablespooncatsup
- 1teaspoonsalt
- 1/4teaspoonpepper
- 1/4teaspoonthyme leaves
- 1/4teaspoonprepared mustard
- 1/8teaspoonbasil leaves
- 3sweet potatoes
- 1lemon juice
- 1apple ring
- parsley
- gravy
DIRECTIONS
- Cook onions in 1 tbsp butter or shortening in Dutch oven until tender-crisp; set aside.
- Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork.
- Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender.
- Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter.
- Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat.
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