August 9th, 2010 by alice
Tags: Apple, Bread, Pecan, Pudding, Raisin
INGREDIENTS
- 8piecesbread
- 4eggs
- 1/4cupcream(or 2 tblsp. butter with milk)
- 1/2cupbrown sugar(or tsp. molasses with white sugar)
- 1/2teaspooncinnamon
- 1/4teaspoonnutmeg
- 1smallapple, diced
- 1/2cupraisins(or any dried fruit)
- 1/4cuppecans, chopped
- 1/4cuphoney
DIRECTIONS
- set oven to 325 deg.
- spray oil on square baking pan.
- blend eggs, cream, sugar and spices in blender.
- tear bread into small pieces and lay in baking dish.
- spread diced apple and raisis over bread
- pour egg mixture over all.
- sprinkle chopped nuts on top.
- let sit for 5 minute while oven reaches temperature.
- bake for 60 minutes.
- let cool, dish and serve with honey drizzled on top.
- suggestion: use cinnamon raisin bread – yum!
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July 8th, 2010 by alice
Tags: Apple, Cheesecake, Eye
INGREDIENTS
- 1cupgraham cracker crumbs
- 3tablespoonssugar
- 1/2teaspoonground cinnamon
- 1/4cupbutter, melted
- 2tablespoons finely choppedpecans
-
Filling
- 24ouncescream cheese, softened
- 3/4cupsugar
- 3eggs
- 3/4teaspoonvanilla extract
-
Topping
- 2 1/2cups chopped peeledapples
- 1tablespoonlemon juice
- 1/4cupsugar
- 1/2teaspoonground cinnamon
- 6tablespoonscaramel ice cream topping, divided
- whipped topping
- 2tablespoons choppedpecans
DIRECTIONS
- Combine first 5 ingredients; press onto the bottom of a lightly greased 9-inch springform pan.
- Bake at 350 degrees for 10 minutes; cool.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs; beat on low just until combined.
- Stir in vanilla.
- Pour over crust.
- Toss apples with lemon juice, sugar and cinnamon; spoon over filling.
- Bake at 350 degrees for 55 to 60 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen.
- Drizzle with 4 tablespoons caramel topping.
- Cool for 1 hour.
- Chill overnight.
- Remove sides of pan.
- Just before serving, garnish with whipped topping.
- Drizzle with remaining caramel; sprinkle with pecans.
- Store in refrigerator.
- **Cook time does not include cooling time of crust OR chilling the cooked cheesecake overnight.
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May 20th, 2010 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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March 24th, 2010 by alice
Tags: Apple, Cinnamon, Pancakes, Swirl, Vegan
INGREDIENTS
-
Pancake Batter
- 1 1/4cupsunbleached flour
- 2tablespoonssugar
- 2teaspoonsbaking powder
- 3/4teaspoonsalt
- 1/8teaspooncinnamon
- 1 1/3cupsalmond milkor soy milk
- 1/2tablespoonEner-G Egg Substitute
- 1/4cup choppedwalnuts
-
Cinnamon-Apple Swirl Batter
- 2tablespoons preparedbatter(above)
- 2tablespoonsnatural applesauce
- 1teaspooncinnamon
DIRECTIONS
- In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon.
- Add almond (or soy) milk and egg replacer mixture and stir just until flour is moistened. (For thicker pancakes, use only 1 cup milk.)
- Let the batter rest for 5 minutes while the skillet heats.
- While the batter is resting, combine all of the “swirl” ingredients, using 2 tablespoons of the prepared batter.
- Heat a non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until a drop of water sizzles.
- Gently stir the walnuts into the batter.
- Pour batter by scant 1/4 cupfuls onto hot griddle.
- Immediately drizzle the cinnamon-apple batter over the top of each pancake in a swirl pattern.
- Cook until tops are bubbly and bubbles burst; edges will look dry.
- With a pancake turner, turn and cook until undersides are golden.
- Place on a warm platter; keep warm.
- Repeat until all batter is used, brushing griddle lightly with canola oil, if necessary, to prevent sticking.
- Serve pancakes with syrup or other topping as desired.
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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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