Applesauce Gel Squares

Applesauce Gel Squares

 

1/8 tsp. cinnamon (optional)

1 C. unsweetened applesauce

2 C. apple juice

3 small packages unflavored gelatin*

 

In a small bowl, mix cinnamon into applesauce and set aside. Pour 1 C. cold apple juice in 8×8 pan and sprinkle gelatin on top. Heat remaining 1 C. of apple juice in the microwave for 3 minutes or until boiling. Stir boiling juice into the gelatin and cold apple juice. Stir in applesauce. Refrigerate for 1/2 hour and then stir to keep applesauce evenly distributed. If you omit this step the applesauce settles to the bottom, but it still tastes great! Refrigerate for an additional 2 1/2 hours or until firm.  Cut into squares with a knife, or use cookie cutters to cut into shapes, and serve. * Unflavored gelatin can be found near the jello at a grocery store. It is great to have on hand for making finger jello from juice. One envelope (7 grams) gels one C. of liquid.

Applemint Ale

Applemint Ale

 

½ cup sugar

1 cup water

18 sprigs applemint

4 lemons

1 quart of gingerale

 

Boil sugar and waer till sugar is dissolved. Remove from heat and add 10 sprigs apple mint. Chill. Add the juice of 4 lemons and strain. After filling mint julep glasses with crushed ice, add ½ cup applemint ale and fill to top with gingerale. Add sprig of applemint and serve. Serves 4.

Apple Thyme Vinaigrette

Apple Thyme Vinaigrette

 

3 C. extra-virgin olive oil

1 whole egg

1 chopped shallot

1 tsp. chopped fresh garlic

1 C. apple juice concentrate

1/4 C. apple cider vinegar

3 T. honey

1 bunch thyme with stems, chopped

Salt and pepper to taste

 

Place egg in blender with shallot and garlic. Blend for 1 minute. Add juice concentrate, vinegar, and honey. Blend. Add thyme, salt, and pepper. With blender running, slowly add the olive oil until emulsified.

Apple Glazed Beef Brisket

Apple Glazed Beef Brisket

 

4 to 5 pound boneless beef brisket

1 medium onion, quartered

2 large garlic cloves, halved

10 whole cloves

Water

1 jar (10 ounces) apple jelly

1/3 cup dry white wine

3 T. Dijon-style or spicy brown mustard

3 T. minced green onions, including tops

1 1/2 tsp. salt

3/4 tsp. cracked black peppercorns

3/4 tsp. curry powder

Parsley

Tomato roses

 

Place brisket, onion, garlic and cloves in large Dutch oven.  Add water to cover.  Bring to a boil, reduce heat, cover and simmer 2 1/2 to 3 hours or until tender.  Drain brisket, cover and refrigerate up to 24 hours.  To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder in small saucepan and heat until jelly melts, stirring occasionally.  Place brisket in shallow roasting pan.  Brush with glaze and roast in slow oven (325ºF) 45 minutes, basting frequently with glaze.  Place brisket on heated serving platter and garnish with parsley and tomato roses.  Carve brisket into thin slices and serve with remaining glaze.

Apple Fling

Apple Fling

1 -14 oz. jar spiced apple rings
1 -32 oz. bottle apple juice
1 -32 oz. bottle cranberry juice cocktail
1 c. water
4-5″ stick cinnamon
Peel from 1 orange
1 -750 ml bottle champagne (or 1 -28 oz. bottle ginger ale)

 

Drain apple rings, reserving syrup. In a 3 qt. container combine reserved syrup, 2 c. apple juice, cranberry juice cocktail, water and cinnamon stick. Cover and chill 24 hr. Remove cinnamon. Chill, covered, up to 2 weeks. In a 4 c. ring mold, freeze a little of the remaining apple juice just till slushy (about 30-45 min). Using an hors d’oeuvre cutter, cut orange peel into stars. Press stars into slushy juice in mold. Center apple rings over stars. Freeze till firm. Add remaining apple juice to mold. Freeze up to 2 weeks. To serve, unmold ice ring; place in a large punch bowl. Add syrup mixture. Slowly add champagne or ginger ale. serve immediately with cinnamon sticks and additional orange peel stars.

Apple Crostata

Apple Crostata

 

1 (9-inch) Prepared Refrigerated pie pastry

1 1/2 lb. Braeburn apples

3 T. lemon juice

1/4 C. Flour

1/4 C. Sugar

1/4 tsp. Salt

1/2 tsp. Cinnamon

1/8 tsp. Allspice

4 T. unsalted butter, diced

1/2 tsp. Orange zest

1 tsp. sugar

1/2 C. chopped pecans

 

Pare, core and cut apples into 1-inch pieces, place in zipper-topped bag and drizzle with the lemon juice to inhibit oxidation. Measure remaining ingredients into the bag. Seal the bag and toss to mix and coat ingredients. Preheat oven to 400-degrees. Line a cookie sheet with parchment paper and press out one pastry round.  Sprinkle pecans onto the center part of the crust. Dump the apple mixture into a mound on the pastry, leaving 1 1/2 inches clear all around the edge.  Gently fold up and pleat the dough to form a circular pouch. Sprinkle pastry with 1 tsp. sugar. Bake for 30 minutes or until the crust is golden brown. Wait about 15-20 minutes before cutting.

Apple Craisin Coleslaw

Apple Craisin Coleslaw

 

1 bag cole slaw mix (from produce department)

1 C. Craisins (dried cranberries or cherries)

2 or 3 Golden Delicious or Fuji apples, cored & coarsely shredded

1 T. lemon juice

1/4 C. mayonnaise or salad dressing

1/4 C. plain nonfat yogurt

1/4 to 1/2 tsp. salt

1/8 tsp. white pepper

1/2 C. coarsely chopped pecans, almonds, or hazelnuts

 

Combine cole slaw mix, Craisins, and apples in a bowl. Sprinkle with lemon juice. Toss gently to mix. Combine mayonnaise, yogurt, salt, and pepper in a small bowl, and beat with a wire whisk until creamy and smooth. Add to the cole slaw and toss gently until dressing is thoroughly blended into cole slaw. Chill until ready to serve.

Apple Corned Beef

Apple Corned Beef

 

8 new redskin potatoes

4 to 5 carrots, peeled and cut into chunks

1 onion, cut into 8 wedges

3-lb. corned beef brisket

4 C. apple juice

1 C. brown sugar, packed

1 T. Dijon or honey mustard

 

Arrange potatoes, carrots and onion wedges in a slow cooker; top with corned beef. Stir together apple juice, brown sugar and mustard; pour over top. Cover and cook on low setting for 8 to 10 hours. Slice meat thinly across the grain. Serve with cooked vegetables and some of the cooking liquid. Makes 4 to 6 servings

Apple Cider Pound Cake

Apple Cider Pound Cake

3 C. sugar

1 1/2 C. butter or margarine

6 eggs

3 C. flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. cinnamon, Ground

1/2 tsp. allspice, Ground

1/2 tsp. nutmeg, Ground

1/4 tsp. cloves, Ground

1 C. apple cider

1 tsp. vanilla extract

Icing

1/2 C. sugar

1/4 C. butter or margarine

1/4 C. buttermilk

1/2 tsp. vanilla extract

1/4 tsp. baking soda

 

In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition.  Stir together all dry ingredients; set aside. Combine cider and vanilla.  Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan.  Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired.

Apple Cider Doughnuts

Apple Cider Doughnuts

Approximately 3 T. granulated sugar for preparing pans

2 C. all-purpose flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon

1 large egg lightly beaten

2/3 C. packed brown sugar

1/2 C. apple butter

1/3 C. pure maple syrup

1/3 C. apple cider cider

1/3 C. nonfat plain yogurt

3 T. canola oil

1 1/4 C. confectioners’ sugar sifted

1 tsp. vanilla extract

1/4-1/3 C. pure maple syrup

 

To make doughnuts: Preheat oven to 400°F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess.  Whisk together flour, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside. Whisk together egg, brown sugar, apple butter, 1/3 C. maple syrup, cider, yogurt and oil in another bowl. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.  Bake until the tops spring back when touched lightly, 10 to 12 minutes. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with cooking spray and sugar. Repeat with the remaining batter.  To make maple glaze: Combine confectioners’ sugar and vanilla in a bowl. Gradually whisk in enough maple syrup to make a coating consistency. Dip the shaped side (underside) of the “doughnuts” in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.

Apple & Cheese Breakfast Pizza

Apple & Cheese Breakfast Pizza

8oz. Cream cheese, softened

4oz. Ricotta cheese

5 T. Sugar

1 T. Milk

2 Apples, peeled, cored, and sliced

1/4 tsp. Cinnamon

1/4 C. Brown sugar

1 T. Flour

1 T. Butter

1/2 C. Shredded sharp cheddar cheese

4 balls, approximately 1/2 cup each, pizza dough, bread dough or hot roll dough (your choice).

Mix cream cheese with ricotta cheese, 2 tablespoons of the sugar and milk until completely smooth. Set aside. Toss apples, cinnamon, and remaining sugar and set aside. Combine flour, softened butter, brown sugar and cheddar cheese by hand until mixture is crumbly. Set aside. Roll out each dough ball until roughly 7 inches in diameter. Place on a baking sheet. Divide cream cheese mixture into 4 portions and spread over the top of each pizza. Next spread 1/4 of apple mixture over pizza, and top with cheddar cheese mixture. Bake in a pre-heated 500 degree oven until brown and bubbly, 8 – 10 minutes. Serve immediately.

Apple and Brie Omelet

Apple and Brie Omelet

2 large Red or Golden Delicious apples – peeled and sliced into 1/4 inch wedges

8 large eggs

1/2 C. (4 oz. s) Brie cheese – thinly sliced (melts better)

2 green onions – finely sliced

2 T. butter

1/2 tsp. ground nutmeg

1/4 tsp. salt

1 dash vanilla extract

Preheat oven to 200 degrees.

 

Place apple slices in a microwave-safe container. Top with 1/2 of the butter. Sprinkle the nutmeg on top of that. Microwave on high for 3 minutes – stirring once halfway through the cooking time. In a medium bowl, beat the eggs with the vanilla and salt. Melt 1/2 of remaining butter in a skillet set to medium-high heat. Pour half of the egg mixture into the skillet. Cover and cook until set. Place this – the bottom half of the omelet – on a cookie sheet. Place apple wedges evenly on top. Sprinkle onion evenly over the apples. Place cheese evenly on top of that. Place in preheated oven. Cook remaining egg mixture in skillet as described above. Remove bottom of omelet from the oven and carefully slide it onto a serving platter. Place egg layer from the skillet on top of the bottom of the omelet from the oven. Garnish with a little ground nutmeg and cut into wedges to serve. Make sure you use a sweeter apple for this one.

Any Night Pot Roast

Any Night Pot Roast

1 beef eye round steak

1/2 C. Zesty Italian dressing

1 T. prepared horseradish

1 tsp. dried rosemary leaves

 

Score roast lightly, criss-crossing diagonally, using tip of a small paring knife. Mix dressing, horseradish, & rosemary in a large resealable plastic bag; add roast. Refrigerate at least 1 hour or overnight to marinate.  Preheat oven to 375~. Remove roast from marinade place on rack in roasting pan. Pour marinade over roast. Roast 1 1/4 to 1 1/2 hours or till internal temperature reaches 140~to 155~f.  Place roast on carving board; tent with foil & let stand 15 minutes

Another Tater Tot Casserole

Another Tater Tot Casserole

In a lightly greased 9×13-inch baking pan, layer the following ingredients:

 

1 (16-oz.) package frozen mixed vegetables, slightly thawed

1 C. green peas

1 C. shredded carrots

1/2 C. finely chopped onions, optional

Salt and pepper to taste

1 C. shredded cheddar cheese (spread evenly)

1/2 C. chicken or vegetable broth

2 C. chopped cooked chicken

4 C. tater tots

 

Gently mash tater tots and sprinkle with 1/2 C. shredded cheddar cheese.  Bake in 375-degree oven for 45 minutes. Garnish with sour cream and serve.

Ann’s Craisin Muffins

Ann’s Craisin Muffins

4 eggs

2 C. sugar

2 C. milk

2-3 C. Craisins

1 C. vegetable oil

4 C. stirred flour

4-1/2 tsp. baking powder

 

Preheat oven to 350 degrees. In a large bowl, whip eggs, oil and milk until liquids are frothy. Stir together flour, baking powder and sugar; stir gently into liquid mixture. Add Craisins all at once. Stir gently but do not over mix. Spray two 12-cup muffin tins with vegetable coating, covering very well. Heap batter to top of C. s. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist. Makes 18 to 24 muffins.

Anne’s Summer Salad

Anne’s Summer Salad

3 sm. Eggplants or 1 lg. Eggplant

1/2 Green pepper

1 lg. Tomato

3 lg. Celery stalks

3 sm. Potatoes, new

12 Black olives

Dressing

1/2 C. Olive oil

3 T. Red wine vinegar

2 each Garlic cloves; minced

1 dash Pepper

1 dash Basil, dried

 

I used vegetables on hand. Other in-season vegetables (ie. beans) could be used. As well, feta cheese or mozzarella cheese could be added. Eggplant & Peppers: Peel, slice eggplants. Place in colander and salt lightly. Let stand 1/2 hour. Preheat grill. Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). Place green pepper in paper bag, let stand 1/2 hour. Peel green pepper under running water. Dice eggplant slices and green pepper. Place in large bowl. Potato: Boil potatoes until tender (about 10 minutes). Cool. peel, dice and place in bowl with other vegetables. Other vegetables; Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. Mix well. Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let marinate at room temperature at least 1/2 hour and then put in fridge. Toss and stir occasionally.

Angel Food Roll with Cranberry Filling

Angel Food Roll with Cranberry Filling

1 1/8 C. castor sugar or superfine sugar, divided

3/4 C. sifted cake flour

1/4 tsp. salt

9 egg whites

1 1/2 tsp. vanilla extract

3/4 tsp. cream of tartar

1/4 C. confectioners’ sugar for dusting

1 C. white sugar

2 1/3 C. fresh or frozen cranberries

6 T. water

2 T. cornstarch

1/2 C. heavy cream

3 T. confectioners’ sugar

 

Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10×15 inch jellyroll pan with cooking spray, then line with parchment paper. In a medium bowl, whisk together 1/2 C. of superfine sugar, cake flour and salt. Set aside. In a separate bowl, whip egg whites until foamy. Add vanilla and cream of tartar, and continue to whip. Gradually sprinkle in the remaining superfine sugar while continuing to whip the egg whites to firm peaks. Sift the flour mixture over the egg whites and fold in by hand using a rubber spatula. Spread the batter evenly in the prepared pan. Bake for 20 minutes in the preheated oven, or until the center of the cake springs back when lightly pressed. Cool in the pan over a wire rack. Generously sift sugar over the top of the cake, and cover with a clean towel. Run a spatula around the outside of the cake in the pan to loosen, and turn out onto the towel. Remove the parchment paper from the back of the cake, and then place it back on loosely. Roll up with the towel loosely from short end to short end, and allow cooling in the rolled position. In a saucepan over medium heat, combine one C. of white sugar, cranberries and water. Simmer until the cranberries burst, about five minutes. Whisk in the cornstarch, and simmer just until thick, about two minutes. Transfer to a bowl, cover and refrigerate. Unroll the cake so that it is sitting flat on the towel. Spread the cooled cranberry filling over the top, leaving 1/2 inch border. Use the towel to help you keep a grip on the cake for an even roll. Roll up from short end to short end and place seam side down onto a platter.

Angel Biscuits

Angel Biscuits

2 packages dry yeast

1/4 cup warm water (105 degrees to 115 degrees)

2 cups buttermilk

5 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

 

Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside. Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead lightly 4 or 5 times.  Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour. Bake at 450 degrees for 10 to 12 minutes or until browned.

Andrea’s Alphabet Soup

Andrea’s Alphabet Soup

 

2 tsp. olive oil

1 large onion, diced

1 garlic clove, diced

1 celery stalk, diced

1 C. carrots, diced

2 14-oz. cans tomatoes, peeled with liquid

1 pint tomato juice

kosher salt and pepper

3 oz. alphabet pasta

10 oz. box frozen petit peas, or 1 C. frozen edamame (out of the pod)

 

Chop onion, garlic and celery. Heat oil in a large saucepan and cook onion, garlic and celery over a medium heat, stirring frequently, until soft and transparent but not browned. Stir in tomatoes and their juice. Chop carrots and add them, tomato juice and seasoning. Bring to boil, lower heat, cover and simmer for 20 minutes. In a hand blender or food processor, blend a third of soup until smooth, then return it to pan. Heat to boiling, then add pasta and cook over medium heat for another 10 minutes, until pasta is cooked. During last three minutes of cooking, add frozen peas or edamame.

An Optimist’s Turkey Stew

An Optimist’s Turkey Stew

 

2 C. diced carrots

2 C. thinly sliced celery

2 C. diced onions

4 C. diced potatoes

4 C. chopped leftover roasted turkey

2 C. water

1 (12 oz) can evaporated milk

1 can cream of mushroom soup

1 soup can chicken broth

2 or 3 bay leaves

1 C. baby green peas

1 C. corn

Salt and pepper to taste

A dash of nutmeg, optional

A dash of Tabasco, optional

Large Kaiser or Sourdough rolls

 

In a large saucepan of Dutch oven, heat 1 T. oil and 1/2 T. butter, or spray generously with nonstick cooking spray. Add carrots, celery, and onions and sauté until tender. Add potatoes and water, bring to a simmer and cook just until potatoes are crisp tender.  Add turkey, milk, soup, chicken broth, bay leaves and cook until mixture is hot and all vegetables are tender. Gently stir in peas and corn, season with salt, pepper, add nutmeg, if desired. Simmer for a few minutes, 5 to 10 minutes. Cut off the top of rolls, hollow out the inside, making a bread bowl. Press inside of bread rolls with your finger tips, place rolls and their tops on a baking sheet and bake in a 350-degree oven for 10 to 15 minutes, just until a little crusty and golden. Ladle stew into bread bowl and garnish with thyme sprigs or sage leaves. Serve with roll tops.

Amy’s Sautéed Zucchini

Amy’s Sautéed Zucchini

2 Zucchini, sliced

1 Large ripe tomato, blanched, peeled, and chopped

1 Small white onion, chopped

Pat of butter or a splash of olive oil

Salt and Pepper

 

Melt butter (or heat olive oil) in a fry pan. Add zucchini slices and chopped onion and sauté until soft. Add tomato and stir until tomato is cooked down to create a sauce. Salt and pepper to taste.

Amish Onion Cake

Amish Onion Cake

 

3-4 medium white onions, chopped

2 cups cold butter or margarine, divided

1 tablespoon poppy seed

1 1/2 teaspoons salt

1 1/2 teaspoons paprika

1 teaspoon fresh coarse ground black pepper

4 cups all-purpose flour

1/2 cup cornstarch

1 tablespoon baking powder

1 tablespoon sugar

1 tablespoon brown sugar

5 eggs

3/4 cup milk

3/4 cup sour cream

 

In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally. Remove from the heat; set aside. In a bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. Spread into a greased 10-inch springform pan. Spoon onion mixture over the dough. Place pan on a baking sheet. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Amish Friendship Bread

Amish Friendship Bread

Starter:
1/3 cup flour
1/3 cup sugar
1/3 cup milk
Bread:
3 eggs

2/3 cup oil

2 cups Flour

1 C. Sugar

1 1/4 tsp. baking powder

1 1/2 tsp. Cinnamon

1/4 tsp. Salt

1/2 tsp. baking soda

1 cup Chopped nuts or raisins, (optional)

Pour starter into plastic container and cover loosely. Do not refrigerate. Days 2, 3 and 4, Stir Day 5: Add 1 cup EACH of flour, sugar and milk. Stir. Day 6, 7, and 8: Stir. Day 9 Add 1 cup each of flour, sugar and milk. Pour out one cup of starter, and divide remainder into three portions. Add remaining ingredients to your portion of starter that you are using. Pour into well greased and sugared loaf pans. Bake at 350 degrees for 50 to 55 minutes. Check after 45 minutes. Will fit in three small loaf pans.

American Chicken Marinade

American Chicken Marinade

1/2 C. Oil

1/2 C. Tomato juice

1/4 C. Parsley

1 tsp. Marjoram

1/2 tsp. Pepper

1/2 C. Onion, shredded on box grater

1/4 C. Lemon Juice

1 tsp. Crushed Thyme

1 tsp. Salt

1 clove Minced Garlic

Combine all ingredients & mix well. Makes 1 3/4 c enough for 3 – 4 lbs. meat. Marinate lamb, pork or chicken in fridge 4 – 6 hrs or overnight. Spoon over meat occasionally during this time.

Amazingly Juicy Grilled Lemon Chicken

Amazingly Juicy Grilled Lemon Chicken

 

1 tsp. Dijon mustard

2 T. fresh lemon juice

6 T. olive oil

1 T. minced fresh parsley

1 1/4 tsp. sugar

salt and pepper

3 garlic clove, minced

2 T. water

4 boneless skinless chicken breast

 

Whisk together mustard, 1 T. lemon juice, 3 tsp olive oil, parsley, 1/4 tps sugar, 1/4 tsp salt and 1/4 tsp pepper in a small bowl, set aside.  Whisk together rest of lemon juice, remaining 3 T. olive oil, remaining 1 tsp sugar, 1 1/2 tsp salt, 1/2 tsp pepper, garlic, and water in medium bowl.  Put chicken breasts in gallon sized baggie and pour in second whisked mixture. Press out as much air as possible and put in refrig for about 1/2 hour. Turn over after 15 minutes.  Start charcoal grill with charcoal on one side of grill. Rub grill grate with paper towel covered in vegetable oil so chicken doesn’t stick. When you can hold your hand over charcoals 5 inches above grate for 3-4 seconds, the grill is ready.  Put chicken on indirect heat side of grill, with thickest part facing coals. Cover with an aluminum disposable roasting pan. Cook for 6-9 minutes. Flip chicken over, placing thinner side of chicken breasts towards coals. Cover and cook for another 6-9 minutes until temperature reads 140 degrees.  Move chicken over coals and cook for 1-2 minutes, then flip and cook for another 1-2 minutes or until chicken reads 160 degrees. Take chicken out and lay on plate to rest for 5 minutes. Cover with aluminum foil tent.  When ready to serve, pour first whisked ingredients over chicken and serve.

Amatriciana Sauce

Amatriciana Sauce

 

Olive oil for sautéing vegetables

4 onions, coarsely chopped

8 ounces sliced Canadian bacon or smoked ham, cut into 3/4″ squares

4 cloves garlic, passed through a press

2 cans (35 ounces or so) whole plum tomatoes, drained (if you’re using fresh tomatoes, go for 4 cups)

2 tsp. sugar

3/4 C. dry red wine

Salt and pepper

 

Heat the oil in a 10″ skillet and sauté the onions for 10 minutes.  Add the bacon and garlic and continue to cook for another 5.  Stir in the tomatoes, sugar and wine.  Break the tomatoes up a bit with your spoon, and season to taste with salt and pepper.  Simmer, uncovered, for 45 minutes.  Give it an occasional stir.  Toss with roasted spaghetti squash or with pasta (it’s often served with bucatini).

Amaretto French Toast

Amaretto French Toast

 

2 eggs

1/2 C. Half & Half

1 tsp. sugar

1/4 tsp. salt

2 tsp. Amaretto

3 tsp. butter or margarine

6 slices brioche or egg bread

 

In a shallow dish, whisk together all ingredients except bread. Working two slices at a time, place bread into dish. Let soak for about 1 minute, flip and let other side soak. Heat a large skillet over medium heat. Add 1 tsp. of butter. When melted, retrieve slices from egg mixture and add to skillet. Cook 2-3 minutes per side, or until golden brown. Repeat with remaining slices. Dust with powdered sugar and drizzle with syrup. Serve with fresh fruit and a glass of orange juice for the perfect Sunday brunch.

Amaretto Cheesecake

Amaretto Cheesecake

 

3 tablespoons margarine

1/3 cup sugar

1 each large egg

3/4 cup unbleached flour

24 ounces cream cheese, softened

3/4 cup sugar

3 tablespoons unbleached flour

3 each large eggs

1 16 oz. can halved * peaches (drained and pureed)

1/4 cup Almond Flavored liqueur

Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well.  Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

Amaretto Bites

Amaretto Bites

 

3 tsp. Amaretto

3 tsp. Light Corn Syrup

1 tsp. Unsweetened Orange Juice

2 C. Vanilla Wafer Crumbs

½ C. plus 2 tsp. sifted Powdered Sugar, divided

2 tsp. Unsweetened Cocoa

 

Combine amaretto and corn syrup in a small saucepan; bring to a boil, stirring until blended.  Combine orange juice, wafer crumbs, ½ C. sugar and cocoa in a medium bowl; stir until blended.  Add amaretto to crumb mixture, stirring well.  Shape mixture into 1” balls.  Roll balls into remaining 2 tsp. powdered sugar.  Store in air tight container.

Alton Brown’s Swedish Meatballs

Alton Brown’s Swedish Meatballs

 

2 slices fresh white bread

1/4 C. milk

3 T. clarified butter, divided

1/2 C. finely chopped onion

A pinch plus 1 tsp. kosher salt

3/4 pound ground chuck

3/4 pound ground pork

2 large egg yolks

1/2 tsp. black pepper

1/4 tsp. ground allspice

1/4 tsp. freshly grated nutmeg

1/4 C. all-purpose flour

3 C. beef broth

1/4 C. heavy cream

 

Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided sauté pan over medium heat, melt 1 T. of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 tsp. of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using your hands, shape the meatballs into rounds, approximately 1 ounce each. (The size of large walnuts in the shell.) Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and sauté until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Alton Brown’s Baked Macaroni and Cheese

Alton Brown’s Baked Macaroni and Cheese

 

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

 

Preheat oven to 350 degrees F.  In a large pot of boiling, salted water cook the pasta to al dente.  While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.  Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.  Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.  Remember to save leftovers for fried Macaroni and Cheese.

Alton Brown’s Next Day Mac and Cheese “Toast”

Alton Brown’s Next Day Mac and Cheese “Toast”

 

Leftover baked macaroni and cheese, refrigerated for at least overnight

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cayenne

1 egg beaten with 2 ounces water

1 cup panko bread crumbs

Oil for deep frying, preheated to 375 degrees

 

Cut refrigerated macaroni and cheese into slices or bite size pieces.  Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

Alton Brown‘s Stove Top Mac-n-Cheese

Alton Brown‘s Stove Top Mac-n-Cheese

 

1/2 pound elbow macaroni

4 tablespoons butter

2 eggs

6 ounces evaporated milk

1/2 teaspoon hot sauce

1 teaspoon kosher salt

Fresh black pepper

3/4 teaspoon dry mustard

10 ounces sharp cheddar, shredded

 

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.  Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Alsatian Bacon and Onion Tart

Alsatian Bacon and Onion Tart

 

For the pastry:

1 3/4 C. all-purpose flour

8 T. (1 stick) chilled butter, cut into pieces

1 tsp. salt

2 T. ice water

 

For the filling:

6 to 8 slices ventrèche or Black Forest bacon

1/2 C. farmer’s pot cheese (or low-fat ricotta, beaten)

1/2 C. half-and-half

1 T. all-purpose flour

1 tsp. salt

2 T. vegetable oil

1 large onion, thinly sliced

 

To make the pastry, sift the flour onto a work surface, place the butter in the center, and rub with your fingertips until tiny particles form. Make a well in the mixture, add the salt and water, and mix quickly with fingertips until dough is smooth. Form dough into a ball, wrap in plastic wrap, and chill about 30 minutes.  Preheat oven to 400°F. Butter a heavy baking sheet; set aside.  To make the filling, fry the bacon in a large skillet over moderate heat until almost crisp; drain on paper towels and chop coarsely. Set aside. Roll out the dough to form a thin rectangle about 7 by 10 inches; place on the prepared baking sheet and form a slight border by pinching the edges upward. In a bowl, combine the cheese, half-and-half, flour, salt, and oil. Mix until well blended, and spoon the mixture evenly over the bottom fo the pastry shell. Distribute the onion slices over the top, sprinkle on the bacon, and bake for 15 to 20 minutes, or until the pastry is golden brown. Cut the tart into rectangles to serve.

Almond-Cherry Pie

Almond-Cherry Pie

 

4 T. melted butter

1-1/2 C. vanilla cookie crumbs

1-14 oz. can sweetened condensed milk

1 tsp. lemon zest or peel

1 tsp. almond extract

8 oz. sour cream

1-21 oz. can of cherry pie filling

 

Grease a pie plate (deep dish preferred). Combine cookie crumbs and melted butter. Spread in the bottom and slightly up the sides of the pie plate, pressing firmly until covered. Combine condensed milk, lemon zest, almond extract and sour cream. Beat well and pour into crust. Drop cherry pie filling by teaspoonfuls onto the cream mixture in the pie shell. Bake at 400ºF for about 18-20 minutes. Cool completely and then refrigerate until serving.   Blueberry or strawberry pie filling can be substituted for the cherry.

Chinese Chicken Salad with Toasted Almonds

Chinese Chicken Salad with Toasted Almonds

SALAD:

1 1/2 pounds boneless, skinless chicken breast halves, grilled or roasted and sliced

1 large head romaine lettuce, torn into bite-size pieces (8 C.)

1/2 head red cabbage, shredded (4 C.)

8 scallions, sliced diagonally

1/2 C. chow mein noodles

1/2 C. chopped almonds, toasted

Dressing:

1/4 C. vegetable broth

2 1/2 T. canola oil

1/4 C. rice wine vinegar

2 T. sugar

1 T. reduced-sodium soy sauce

1 T. toasted sesame oil

 

To prepare the salad: In a large bowl, combine the chicken, lettuce, cabbage, scallions, and noodles. To prepare the dressing: In a small bowl, combine the broth, vinegar, sugar, soy sauce, and sesame oil. Whisk to blend. Pour the dressing over the chicken salad. Toss to coat. Serve, sprinkled with the almonds.

 

Yield: 8 servings

Calories: 300

Fat: 14g

Fiber: 3g

 

Almond Tea

Almond Tea

 

4 C. Boiling Water

1/2 C. Lemon Juice

1 1/2 C. Sugar

4 Tea Bags

4 C. Cold Water

1 tsp. Almond Extract

1 tsp. Vanilla

 

Steep first 4 ingredients for 10 minutes. Then add next 3 ingredients and chill. Makes 1/2 gallon.

 

Almond Honey Crunch

Almond Honey Crunch

 

1 C. slivered almonds

1/4 C. honey

1 T. butter

1 T. grated orange peel

1 dash salt

2 1/2 C. corn flakes

 

Combine almonds, HONEY, butter, orange peel and salt in heavy frying pan.  Cook over low heat, stirring constantly, until almonds are golden.  Remove from heat.  Add corn flakes and mix carefully.  Spread on buttered baking sheet.  When cool, break into small pieces.

Almond & Mixed Berry Muffins

Almond & Mixed Berry Muffins

 

2 1/4 C. whole grain or wheat pastry flour

4 tsp. baking powder

1/4 C. ground flaxseed

1/2 tsp. salt

2/3 C. fresh blueberries

2/3 C. fresh raspberries

1 C. 2% milk

2 eggs

2/3 C. sugar

1/3 C. canola oil

1 tsp. almond extract

 

Preheat the oven to 400ºF. Line a 12-C. muffin pan with paper liners. In a large bowl, combine the flour, baking powder, flaxseed, and salt. Whisk to mix. Add the berries and stir to coat. In another bowl, combine the milk, eggs, sugar, oil, and almond extract. With a fork, beat until smooth. Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t over mix (a few lumps in the batter are normal). Dollop the batter into the prepared muffin C.. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.

 

Yield: 12 servings

Calories: 210

Fat: 9g

Fiber: 3g

All American Fruit Salad

All American Fruit Salad

 

2 C. plain yogurt, or dairy sour cream

3 T. honey

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 lb. natural or tropical trail mix, (nuts, dried fruits, coconut)

3 large oranges, peeled and sectioned

3 bananas, peeled and thinly sliced

3 pears, cored and sliced

2 grapefruit, peeled and sectioned

 

Combine yogurt, honey and spices in small bowl.  Combine remaining ingredients in large serving bowl.  Pour dressing over fruit mixture and toss lightly.  Cover and chill 2 to 4 hours.  Toss before serving.