Apple Dumplings
2 cans Pillsbury Crescent Rolls
4 apples
-Separate each triangular piece of dough into two triangular pieces.
-Peel and core apples, cut each apple into 8 slices
-Wrap each slice of apple with a piece of dough
-Place in a 9x13 inch pan
In a sauce pan melt:
2 tablespoons water
2 cups sugar
1 stick butter
1 tsp. cinnamon
-Drizzle over apple rolls
-Pour Mountain Dew (12 oz.) over the apples
-Bake at 350 degrees for 35 minutes
submitted by: Jodi Sparks
Tuesday, October 27, 2009
Friday, October 16, 2009
Apple Berry Cake
Apple Berry Cake
3/4 cup butter, softened
1 1/2 cup sugar
4 eggs
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 cup sour cream
1 1/2 tsp vanilla
1 tsp ground cardamom
2 cups apples, peeled and chopped
1 cup blueberries or huckleberries
1/2 cup brown sugar
Cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each. Sift together flour, baking powder, salt, and baking soda. Add to creamed mixture alternating with sour cream. Stir in vanilla and cardamom. Fold in the chopped apples. Pour half the batter into a well-greased 13x9x2 pan. Cover with berries and sprinke with brown sugar. Top with remaining batter.
Bake at 325° for 40-50 minutes or until cake tests done. Cool.
submitted by: Sharon Metzger
3/4 cup butter, softened
1 1/2 cup sugar
4 eggs
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 tsp baking soda
1 1/2 cup sour cream
1 1/2 tsp vanilla
1 tsp ground cardamom
2 cups apples, peeled and chopped
1 cup blueberries or huckleberries
1/2 cup brown sugar
Cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each. Sift together flour, baking powder, salt, and baking soda. Add to creamed mixture alternating with sour cream. Stir in vanilla and cardamom. Fold in the chopped apples. Pour half the batter into a well-greased 13x9x2 pan. Cover with berries and sprinke with brown sugar. Top with remaining batter.
Bake at 325° for 40-50 minutes or until cake tests done. Cool.
submitted by: Sharon Metzger
Pork with Apples
Pork with Apples
2 large apples, peeled and sliced
1/4 cup pineapple, peach or pear juice
1/4 cup honey
1 Tbsp lemon juice
dash ground ginger
4 pork chops 1/2" thick
salt and pepper
2 tsp cornstarch
Combine apples, pineapple juice, honey, lemon juice and ginger. Brown pork (in oil) on both sides and sprinkle with salt and pepper. Pour apple mixture over pork and bring to a simmer - cook covered 3 to 4 minutes or until meat juices run clear. With slotted spoon, remove pork and apples from pan and keep warm. Dissolve cornstarch in a couple Tbsp cold water and add to pan juices. Cook until thickened.
Pour sauce over pork and apples and serve.
submitted by: Saralynn Jensen
2 large apples, peeled and sliced
1/4 cup pineapple, peach or pear juice
1/4 cup honey
1 Tbsp lemon juice
dash ground ginger
4 pork chops 1/2" thick
salt and pepper
2 tsp cornstarch
Combine apples, pineapple juice, honey, lemon juice and ginger. Brown pork (in oil) on both sides and sprinkle with salt and pepper. Pour apple mixture over pork and bring to a simmer - cook covered 3 to 4 minutes or until meat juices run clear. With slotted spoon, remove pork and apples from pan and keep warm. Dissolve cornstarch in a couple Tbsp cold water and add to pan juices. Cook until thickened.
Pour sauce over pork and apples and serve.
submitted by: Saralynn Jensen
Popovers
Popovers
1 1/2 cups milk, room temperature
1 1/2 cups flour
3 eggs, room temperature
1/2 tsp salt
Mix all ingredients in blender for 1 to 2 minutes. Pour into well-greased muffin tins. Bake at 450 F for 20 to 25 minutes. Serve with maple syrup.
Variation: Add a little parmesan cheese and herbs for a savory side dish.
submitted by: Saralynn Jensen
1 1/2 cups milk, room temperature
1 1/2 cups flour
3 eggs, room temperature
1/2 tsp salt
Mix all ingredients in blender for 1 to 2 minutes. Pour into well-greased muffin tins. Bake at 450 F for 20 to 25 minutes. Serve with maple syrup.
Variation: Add a little parmesan cheese and herbs for a savory side dish.
submitted by: Saralynn Jensen
Granola
Granola
8+ cups rolled oats
2 Tbsp cinnamon
1 cup wheat germ or crushed bran or corn flakes
1 cup coconut
1/2 cup chopped pecans or other nuts, optional
1 cup sesame seeds or sunflower seeds
1 cup honey
1 cup oil
2 tsp vanilla
2 1/2 cups dried fruit (raisins, craisins, pineapple, dates) In a very large bowl combine oats, cinnamon, flakes, coconut, nuts and seeds. In small saucepan heat oil and honey until very runny. Take off heat and add vanilla. Pour over dry ingredients. Stir until well coated. Spread on greased cookie sheets with rims. Bake at 350 F for about 30 minutes or until honey and oil are absorbed and granola is toasty brown. Stir once or twice while baking. Cool in pans and stir once or twice while cooling. When cool, stir in dried fruit in a large bowl. Store in airtight container.
submitted by: Saralynn Jensen
8+ cups rolled oats
2 Tbsp cinnamon
1 cup wheat germ or crushed bran or corn flakes
1 cup coconut
1/2 cup chopped pecans or other nuts, optional
1 cup sesame seeds or sunflower seeds
1 cup honey
1 cup oil
2 tsp vanilla
2 1/2 cups dried fruit (raisins, craisins, pineapple, dates) In a very large bowl combine oats, cinnamon, flakes, coconut, nuts and seeds. In small saucepan heat oil and honey until very runny. Take off heat and add vanilla. Pour over dry ingredients. Stir until well coated. Spread on greased cookie sheets with rims. Bake at 350 F for about 30 minutes or until honey and oil are absorbed and granola is toasty brown. Stir once or twice while baking. Cool in pans and stir once or twice while cooling. When cool, stir in dried fruit in a large bowl. Store in airtight container.
submitted by: Saralynn Jensen
Wednesday, October 14, 2009
Peanut Butter Apple Dip
Peanut Butter Apple Dip
4 oz. cream cheese, softened
3/4 cup peanut butter
1/2 packed brown sugar
1/4 cup milk
apples, cut into wedges
In a mixing bowl, combine the first four ingredients; mix well. Add more milk if needed to make it creamy. Add more peanut butter for more peanut butter flavor. Serve with apples. Store in refrigerator.
submitted by: Carrie Brady
4 oz. cream cheese, softened
3/4 cup peanut butter
1/2 packed brown sugar
1/4 cup milk
apples, cut into wedges
In a mixing bowl, combine the first four ingredients; mix well. Add more milk if needed to make it creamy. Add more peanut butter for more peanut butter flavor. Serve with apples. Store in refrigerator.
submitted by: Carrie Brady
Strawberry-Rhubarb Cobbler
Strawberry-Rhubarb Cobbler
2 lb rhubarb, chopped small (about 4 to 5 cups?)
2 cups strawberries, chopped
3/4 cup + 1 Tbsp white sugar
1/3 cup flour
1/2 tsp cinnamon
1 cup brown sugar
1/2 cup old fashioned oats
3/4 cup chopped pecans, optional
1 cup flour
1/2 cup butter, melted
Stir together rhubarb, strawberries, white sugar, 1/3 cup flour and cinnamon. Pour in a greased, 3-quart baking dish.
Combine brown sugar, oats, nuts, 1 cup flour and butter. Sprinkle over fruit mixture.
Bake at 375 for 30 to 45 minutes or until the top is browned.
submitted by: Saralynn Jensen
2 lb rhubarb, chopped small (about 4 to 5 cups?)
2 cups strawberries, chopped
3/4 cup + 1 Tbsp white sugar
1/3 cup flour
1/2 tsp cinnamon
1 cup brown sugar
1/2 cup old fashioned oats
3/4 cup chopped pecans, optional
1 cup flour
1/2 cup butter, melted
Stir together rhubarb, strawberries, white sugar, 1/3 cup flour and cinnamon. Pour in a greased, 3-quart baking dish.
Combine brown sugar, oats, nuts, 1 cup flour and butter. Sprinkle over fruit mixture.
Bake at 375 for 30 to 45 minutes or until the top is browned.
submitted by: Saralynn Jensen
Spaghetti with Tomato-Apple Sauce
Spaghetti with Tomato-Apple Sauce
Spaghetti alle Mele
Serves 6
From the forthcoming cookbook, “Lidia Cooks from the Heart of Italy,” published by Knopf and due out in bookstores October 20th, 2009. To pre-order, click here.
……………………………………………………………..
3 cups (one 28- ounce can) canned Italian plum tomatoes, preferably San Marzano
6 tablespoons extra- virgin olive oil
2 large stalks celery, cut in ¼- inch dice (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 teaspoon kosher salt
1 pound tart, firm apples, such as Granny Smith
1 pound spaghetti
1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing
Recommended equipment: A food processor or blender; a heavy- bottomed skillet or sauté pan, 12- inch diameter or larger; a large pot, 8- quart capacity, for cooking the pasta
Pour the canned tomatoes into the food processor or blender, and purée until smooth.
Pour 4 tablespoons of the olive oil into the skillet, set it over medium heat, and strew the chopped celery and onion in the pan. Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
Stir in the puréed tomatoes, season with the salt, and heat to a bubbling simmer. Cook, stirring occasionally, for 5 minutes or so. As the tomatoes perk, peel and core the apples, and remove the seeds.
Shred them, using the coarse holes of the shredder or grater.
When the tomatoes have cooked about 5 minutes, stir the apples into the sauce. Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and then, until it has reduced and thickened and the apple shreds are cooked and tender.
Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente. Lift the spaghetti from the water, let drain for a moment, and drop it into the warm sauce. (Reheat, if necessary.)
Toss pasta with sauce for a minute or two, until all the strands are coated and perfectly al dente. Turn off the heat, sprinkle the grated cheese over the pasta, and toss well. Drizzle over it the remaining olive oil, toss once again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.
submitted by: Carmen Sivers
Spaghetti alle Mele
Serves 6
From the forthcoming cookbook, “Lidia Cooks from the Heart of Italy,” published by Knopf and due out in bookstores October 20th, 2009. To pre-order, click here.
……………………………………………………………..
3 cups (one 28- ounce can) canned Italian plum tomatoes, preferably San Marzano
6 tablespoons extra- virgin olive oil
2 large stalks celery, cut in ¼- inch dice (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 teaspoon kosher salt
1 pound tart, firm apples, such as Granny Smith
1 pound spaghetti
1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing
Recommended equipment: A food processor or blender; a heavy- bottomed skillet or sauté pan, 12- inch diameter or larger; a large pot, 8- quart capacity, for cooking the pasta
Pour the canned tomatoes into the food processor or blender, and purée until smooth.
Pour 4 tablespoons of the olive oil into the skillet, set it over medium heat, and strew the chopped celery and onion in the pan. Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
Stir in the puréed tomatoes, season with the salt, and heat to a bubbling simmer. Cook, stirring occasionally, for 5 minutes or so. As the tomatoes perk, peel and core the apples, and remove the seeds.
Shred them, using the coarse holes of the shredder or grater.
When the tomatoes have cooked about 5 minutes, stir the apples into the sauce. Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and then, until it has reduced and thickened and the apple shreds are cooked and tender.
Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente. Lift the spaghetti from the water, let drain for a moment, and drop it into the warm sauce. (Reheat, if necessary.)
Toss pasta with sauce for a minute or two, until all the strands are coated and perfectly al dente. Turn off the heat, sprinkle the grated cheese over the pasta, and toss well. Drizzle over it the remaining olive oil, toss once again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.
submitted by: Carmen Sivers
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