Apricot Bars

Apricot Bars

1 C. Dried Apricots (can be made with same quantity of other dried fruits)

1 C. Rolled Oats

½ C. Sesame Seeds

½ C. unsalted Butter, cut in slices, slightly softened

1 C. light Brown Sugar

2 Eggs

1 C. Whole Wheat Flour

1 tsp. Baking Powder

1 tsp. Cinnamon

 

Preheat oven to 350.  Grease a 9 x 13” pan.  Add apricots and oats to food processor fitted with steel blade and process until oats are cut into 1/8” pieces,  Pour into a bowl, add sesame seeds and mix. Process butter and sugar until smooth.  Add eggs and process again.  Add flour, baking powder and cinnamon and process until well mixed.  Finally add the apricot mixture and pulse until well blended.  Batter will be stiff.  Spread into pan and smooth out without compressing too much.  Bake 25 minutes.  Cool in pan 5 minutes; cut into 24 bars, remove from pan and cool completely.  Store in airtight container in fridge.

 

From the brown bag lunch cookbook

Angels on Horseback

Angels on Horseback

12 Lg. freshly-shucked oysters

6 Thin slices smoked bacon, Cut in half

Paprika or white pepper

12 Wooden toothpicks, unflavored and not colored

1 tsp. Lemon juice or crisp Dry wine

2 slices Low-moisture Mozzarella cheese

 

Combine first 7 ingredients. Marinate shrimp overnight in mixture. Remove shrimp from marinade. Immediately roll, un-drained, in bread crumbs. Place on combination broiling and serving platter. Dribble melted butter over shrimp. Add marinade to 1/8” in bottom of broiler pan. Broil slowly on low heat until done. Note: Use Tabasco sauce in place of pepper; it blends better with other ingredients. Use only white bread crumbs, brown crumbs or crusts will brown too fast during cooking. Alternative method of preparation: Sauté shrimp in combination of half butter and half cooking oil. When done, remove from skillet. Reduce marinade in skillet, pour over shrimp and serve.

Angel Hair Pasta – Summer

Angel Hair Pasta – Summer

2 lb. fresh plum tomatoes, peeled, seeded and coarsely chopped

1 C. coarsely chopped fresh basil leaves

3 T. sherry vinegar

1 3-1/4 oz jar capers, drained and rinsed

salt and pepper to taste

1 lb. capellini or angel hair pasta

1/4 to 1/2 C. olive oil (preferably extra-virgin)

 

Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator. Blend vinegar, capers, salt and pepper into tomato mixture. Bring large amount of salted water to rapid boil. Add pasta and cook until just tender but still firm to bite; drain well. Transfer to platter. Add enough oil to coat. Mix in tomato sauce. Let stand 5 minutes before serving.

Aegean Shrimp Anita

Aegean Shrimp Anita

1/4 – 1/2 C. Olive Oil

1 Onion, Chopped

3/4 lb. Tomatoes, chopped (2 medium)

2 Garlic cloves, crushed

1 Small Bay Leaf

1/2 tsp. Dried Basil

1 tsp. Dried Oregano

1/4 cup Chopped Fresh Parsley

1/2 tsp. Hot Sesame Oil (DO NOT OMIT)

Salt and Black Pepper

3/4 – 1 lb. raw shrimp

8 oz. feta cheese, crumbled

8 black olives halved, preferably Greek

1/2 lemon

Cooked rice

 

Heat oil in a large skillet over med high heat. Add onion and sauté until soft. Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper. Cook 4 to 5 minutes. Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8x8x2″ baking pan. Preheat oven to 475. Bring pan juices to a boil; add shrimp and cook 2 minutes, or until shrimp turn pink. Add shrimp with juices to baking pan; crumble feta over top. Arrange olives on top of feta and squeeze lemon juice over all. Bake 10 to 15 minutes. Serve over rice. Makes 4 to servings.

Fairy Bread

Fairy Bread


Bread slices (white bread is best)

Sprinkles

Butter or margarine

 

Take out white bread, cut off the crusts. Or, leave them on. The fairy bread looks and tastes better when you use white bread, but any kind is okay.  Spread some butter. Margarine can be used as a substitute but butter tastes better to many people.  Put sprinkles on top.  Cut the bread into different shapes. Triangles are traditional for fairy bread shapes.  Serve on a pretty plate. You can also substitute the butter for nutella. It gives it a lovely chocolate taste.

Light and Fluffy Lemon Pancakes

Light and Fluffy Lemon Pancakes

Light and Fluffy Lemon Pancakes4 large eggs, separated
4 T. sugar
1 C. park-skim ricotta cheese
3 T. butter-melted
1 T. fresh lemon juice
2 tsp. grated lemon peel
1/2 C. all-purpose flour
2 to 3 tsp. canola oil
1 C. vanilla fat-free yogurt

Beat the egg whites in a medium bowl with an electric mixer on high speed until soft peaks begin to form. Beat in 2 T. of the sugar until the egg whites hold stiff peaks, being sure not to over beat them. In a large bowl, whisk together the egg yolks, the remaining 2T of sugar, ricotta cheese, butter, lemon juice and lemon peel. Gently fold in the flour until just combined. Fold the beaten egg whites into the ricotta mixture in three additions until just incorporated. Preheat the oven to 200F. Lightly oil a large nonstick skillet or griddle with 1 tsp. of the oil and heat over medium heat. When the skillet is hot, add the batter in 1/4 cupfuls and cook until lightly browned and puffed, 2 1/2 to 3 minutes. Turn the pancakes and cook until the bottoms are golden brown, 1-2 minutes longer. Transfer to a plate and keep warm in the oven. Repeat with the remaining batter and oil. Serve the pancakes topped with 1/4 C. of yogurt; bananas and pecans are optional.

Bacon & Corn Pancakes

Bacon & Corn Pancakes

3/4 C. Milk

2 T. melted butter

1 egg – beaten

1/2 C. corn kernels

1 C. flour

2 tsp. baking powder

2 T. sugar

1/2 tsp. salt

6 slices bacon

Maple syrup for topping

 

Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside. Combine flour, baking powder, sugar and salt in separate bowl. Pour corn mixture into flour mixture and stir briefly to moisten. Heat griddle to medium. Place bacon slices on griddle and brown on each side until crispy. Drain fat and coarsely chop or crumble into corn batter. Ladle 1/4 C. of batter on the griddle and cook pancakes over medium-high heat until air bubbles form on the top. Flip pancakes over and cook until nicely browned. Serve with maple syrup.

Aria’s Creamless Mushroom Soup

Aria’s Creamless Mushroom Soup

 

2 T. olive oil

1 medium onion, peeled and diced

1 celery root, peeled and diced

1 leek, white part only, washed well and diced

2 garlic cloves, minced

1 lb. shiitake, chanterelle, porcini and/or morel mushrooms

1/2 to 1 tsp. kosher salt

1 quart chicken stock

Kosher salt and pepper

 

In a heavy-bottomed soup pot, heat olive oil over medium heat. Add onion and cook until translucent; do not brown. Add celery root and leek; continue to cook for 3-4 minutes. Add garlic and mushrooms, season with 1/2 tsp. (or to taste) salt and cook until liquid released from mushrooms has almost evaporated. Add enough chicken stock to cover 1 inch above mushrooms. Simmer gently for 30 minutes.  Place all ingredients in a blender and carefully blend until smooth. Adjust seasoning with salt and pepper.

Argentinean Stuffed Chicken

Argentinean Stuffed Chicken

4 oz. boneless chicken breast

1/4 bell pepper

1 egg white

1/2 T. raisins

1 tsp. oregano

1/2 T. prunes (dried plums)

 

Preheat oven to 400 degrees F. Rinse bell pepper and chop along with prunes, raisins, set aside. Cook egg whites and chop, set aside. Rinse chicken breast well. Place chicken between two sheets of plastic wrap. With a meat lb.er or rolling pin, lb. chicken until a ¼” thickness is achieved. Remove one sheet and sprinkle both sides of chicken with oregano placing chicken back down flat with smooth side down. Arrange bell peppers, egg white, prune(s) and raisins on top of chicken, running the length of the breast. Starting at one side, roll breast tightly into a cylinder, securing with 1-2 toothpicks. Place roll on a nonstick baking sheet and coat with cooking spray. Bake for about 20 minutes, or until chicken is no longer pink. Transfer to a cutting board, remove toothpick(s) and cut into ½” thick slices. Serve

Arabian Meatballs in Broth

Arabian Meatballs in Broth

 

1/2 C. quick-cooking rice cereal (1/2 minute to cook)

1 C. minced onion

2 T. minced garlic

1 1/2 T. tomato paste

6 C. beef broth

2 T. long-grain white rice

3/4 lb. ground lean (7% fat or less) beef

About 1/2 tsp. salt

About 1/4 tsp. pepper

1/4 C. chopped fresh mint leaves

2 T. chopped parsley

2 T. lemon juice

 

Mix rice cereal with 1/3 C. cold water; let stand at least 5 minutes. Meanwhile, in a 5- to 6-quart nonstick pan, stir half the onion and 1 tsp. garlic over medium-high heat until limp, about 4 minutes. Stir in tomato paste, broth, and rice. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until rice is tender to bite, 12 to 15 minutes. As rice cooks, mix beef with 1/2 tsp. salt and 1/4 tsp. pepper. Mix half the beef mixture with one-fourth of the rice cereal mixture, remaining onion and garlic, 1 T. mint, and parsley. In a food processor, whirl remaining beef mixture and remaining rice cereal mixture until it is a sticky paste. Shape each of the meat mixtures into 4 oval pieces. In your palm, flatten 1 piece of the beef paste until it’s 1/4 inch thick. Lay a coarse-beef oval over the thin piece and fold paste around it, shaping into a 3-inch-long football. Repeat to form each meatball, and as shaped, drop into simmering broth. Simmer over low heat, covered, turning meatballs once, until no longer pink in center (cut to test), about 10 minutes. Add lemon juice, remaining mint, and salt and pepper to taste. Ladle meatball soup into bowls.

Apricot-Pineapple Syrup

Apricot-Pineapple Syrup

1 C. dried apricots

1 C. water

1 C. unsweetened pineapple juice

1 C. water

 

In small saucepan covered with lid, boil then simmer the first two ingredients for approximately 25 minutes. Remove from stove and allow mixture to cool. Whip ingredients in blender or processor.  (Mixture will be a thick puree).  Add pineapple juice and water to mixture and whip again.  Return syrup to saucepan and heat on low to desired temperature. Serve Apricot-Pineapple syrup warm. MAKE-AHEAD TIP:  Place syrup in tightly covered container and store in refrigerator up to one month.  To serve, reheat on low to desired temperature.

Apricot Vinaigrette with a Simple Bread Salad

Apricot Vinaigrette with a Simple Bread Salad

 

Vinaigrette

1/3 C.  apricot preserves

1 large or 2 small shallots, finely chopped

1 tsp.  Dijon mustard

3 T. balsamic vinegar

3 to 5 T. extra virgin olive oil

1 to 2 T. lemon juice

Salt and pepper to taste

1 tsp.  Sugar

 

Combine all ingredients in a bowl and whisk to blend thoroughly.

 

Salad

Garlic clove

Variety of lettuce torn into bite-sizes

Bread cubes

Small tomato wedges

 

Rub garlic clove over the inside of a wooden salad bowl, add lettuce and bread cubes, season with salt and pepper and toss to blend. Drizzle vinaigrette over the salad and toss to coat.

Apricot Spread with Chevre

Apricot Spread with Chevre

 

2 (15.25-oz.) cans apricot halves, drained and chopped

2 tablespoons white balsamic vinegar

2 tablespoons minced onion

¼ teaspoon sea salt

1 teaspoon chopped fresh thyme, plus additional for garnish

32 baguette slices, cut on the diagonal

3 tablespoons walnut oil

1 cup chevre (may substitute blue cheese, brie or another soft cheese)

3 tablespoons chopped walnuts, toasted

Freshly ground pepper to taste

 

Place the apricots, vinegar, onion and salt in a medium saucepan. Cook over medium heat for 15 minutes or until mixture is thickened, stirring frequently (reduce heat to low towards the end of the cook time to avoid scorching). Stir in thyme and let cool. Meanwhile, brush the baguette slices with walnut oil. Place on a baking sheet and broil for 2 to 3 minutes or until lightly browned. To serve, top each baguette slice with ½ tablespoon of cheese and ½ tablespoon of the apricot mixture. Sprinkle with chopped fresh thyme and toasted walnuts.

Apricot Pepper Jelly

Apricot Pepper Jelly

 

1 C. red or green bell peppers, cut into strips

2 C. cider vinegar

1/3 C. jalapeño peppers, remove stems & seeds

1 to 1 1/4 C. dried apricot halves, finely slivered

6 C. sugar

3 oz. pouch liquid pectin

5 drops food color, same color as pepper

 

Combine pepper strips, vinegar and jalapeño peppers in an electric blender.  Process stop-and-go fashion until somewhat ground, but small chunks remain.  Combine with apricot strips and sugar in saucepan; bring to a boil.  Boil 5 minutes.  Remove from heat; skim off any foam.  Cool 2 minutes, then mix pectin and food color.  Pour into sterilized jars and fasten lids.  Process in boiling water bath for 15 minutes if desired.  Cool. This gourmet jelly is superb with cream cheese and crackers and is a zippy complement to roasts.

Apricot Mist Punch

Apricot Mist Punch

 

1 can (46 oz) apricot nectar

1 can pineapple juice

3 (6 oz) cans frozen limeade concentrate

3 bottles ginger ale (28 oz each)

 

Combine Apricot nectar, pineapple juice, and concentrate in punch bowl. Stir in ginger ale. Add ice ring with lime slices etc.

Appley-Yogurt Dip

Appley-Yogurt Dip

 

1 cup plain or vanilla yogurt

1/2 cup Natural applesauce

 

Mix yogurt and applesauce and dip in your favorite fruits – some Toddlers even love this for dipping veggies!

Applesauce Pancakes

Applesauce Pancakes

 

2 C. dry pancake Mix

1 tsp. ground cinnamon

2 eggs

1 C. applesauce

1 tsp. lemon juice

1/2 C. milk

 

In a large bowl, stir together pancake Mix and cinnamon. Make a well in the center of the pancake Mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 C. for each pancake. Brown on both sides and serve hot.

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.