BREAD:
4 Cups Apples, peeled, cored and chopped, 4-5 large apples
4 large eggs, beaten
1 cup vegetable oil
2 tsp. vanilla extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 cups flour
2 cups white sugar
TOPPING:
1/4 cup flour
1/4 cup sugar
2 tsp. cinnamon
1.4 cup butter, room temperature
Preheat oven to 350 degrees. Lightly grease two standard bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans. To prepare the topping, combine flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle. If not, bake an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is cool.
Tuesday, October 4, 2011
Tuesday, September 13, 2011
Caramel Pecan Kringle
1 cup pecans
1 sheet puff pastry
3/4 to 1 cup Marzetti Old-Fashioned Caramel Dip
For icing:
1/2 cup confectioner's sugar
1 T cream or milk
14 tsp. vanilla extract
pinch of salt
For kringle, preheat oven to 350 degrees F. Place pecans on a sheet pan and toast for 8 minutes. Cool, Chop and set aside.
Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
Unfold puff pastry in center of prepared pan. Evenly spread half the caramel dip onto center section of dough. Sprinkle with 1/3 cup pecans.
Fold on-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining caramel dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
Bake 15-20 minutes or until pastry is golden brown.
For icing, whisk together all ingredients, adding more cream if necessary.
Cool kringle slightly; drizzle icing over top and sprinkle with remaining 1/3 cup pecans.
Cool completely. Slice and serve.
1 sheet puff pastry
3/4 to 1 cup Marzetti Old-Fashioned Caramel Dip
For icing:
1/2 cup confectioner's sugar
1 T cream or milk
14 tsp. vanilla extract
pinch of salt
For kringle, preheat oven to 350 degrees F. Place pecans on a sheet pan and toast for 8 minutes. Cool, Chop and set aside.
Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
Unfold puff pastry in center of prepared pan. Evenly spread half the caramel dip onto center section of dough. Sprinkle with 1/3 cup pecans.
Fold on-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining caramel dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
Bake 15-20 minutes or until pastry is golden brown.
For icing, whisk together all ingredients, adding more cream if necessary.
Cool kringle slightly; drizzle icing over top and sprinkle with remaining 1/3 cup pecans.
Cool completely. Slice and serve.
Watergate Salad
1 cup miniature marshmallows
1 pkg. (3.4 oz) Pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed whipped topping.
Combine marshmallows, dry pudding mix, pineapple and nuts in large bowl.
Stir in whipped topping.
Refrigerate for 1 hour.
1 pkg. (3.4 oz) Pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed whipped topping.
Combine marshmallows, dry pudding mix, pineapple and nuts in large bowl.
Stir in whipped topping.
Refrigerate for 1 hour.
whole wheat pizza dough (for grilling)
Stir together:
3/4 cup warm water (105-115 degrees F.)
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. sugar
Let stand until foamy, about 10 minutes.
Stir in:
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp extra virgin olive oil
1 tsp. kosher salt
Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.
Form dough into 4 balls. Roll out dough ball on very lightly floured surface until 1/8 inch thick (about 10 inch diameter).
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.
Freeze dough until firm (about 10 minutes) or ready to use.
(Frozen crusts can be frozen for up to 1 month)
When grilling...Place frozen crust directly on grill. Dough will begin to bubble and brown. Turn crust over and brown the other side. Take off the grill and put on pizza toppings. Return to the grill on a cookie sheet. Heat until toppings are heated through. If using meat, be sure it is fully cooked.
3/4 cup warm water (105-115 degrees F.)
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. sugar
Let stand until foamy, about 10 minutes.
Stir in:
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp extra virgin olive oil
1 tsp. kosher salt
Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.
Form dough into 4 balls. Roll out dough ball on very lightly floured surface until 1/8 inch thick (about 10 inch diameter).
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.
Freeze dough until firm (about 10 minutes) or ready to use.
(Frozen crusts can be frozen for up to 1 month)
When grilling...Place frozen crust directly on grill. Dough will begin to bubble and brown. Turn crust over and brown the other side. Take off the grill and put on pizza toppings. Return to the grill on a cookie sheet. Heat until toppings are heated through. If using meat, be sure it is fully cooked.
Broccoli Quiche
15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour
FILLING
4 eggs, slightly beaten
1 cup half-and-half
2 T Finely chopped onion
1/2 tsp salt
1/2 tsp. thyme leaves
9-oz. pkg. frozen broccoli, thawed and drained.
3 oz. (3/4 cup) shredded cheddar cheese
3 oz. (3/4 cup) shredded monterey jack cheese
Heat oven to 350 degrees F. Prepare pie crust according to package directions for filled one-crust pie. (refrigerate remaining crust for later use.)
In large bowl, combine eggs, half-and-half, onion, salt and thyme; set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake at 350 degrees Fl for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve. 6-8 servings.
1 tsp. flour
FILLING
4 eggs, slightly beaten
1 cup half-and-half
2 T Finely chopped onion
1/2 tsp salt
1/2 tsp. thyme leaves
9-oz. pkg. frozen broccoli, thawed and drained.
3 oz. (3/4 cup) shredded cheddar cheese
3 oz. (3/4 cup) shredded monterey jack cheese
Heat oven to 350 degrees F. Prepare pie crust according to package directions for filled one-crust pie. (refrigerate remaining crust for later use.)
In large bowl, combine eggs, half-and-half, onion, salt and thyme; set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake at 350 degrees Fl for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve. 6-8 servings.
Monday, August 22, 2011
Coconut Lime Chicken Soup
1-2 to 2-1/2 lb. rot. chicken
1-15 oz. can unsweetened coconut mile
2 cups chicken stock
1/4 cup line juice (2 med. limes)
1-1/2 cups thinly sliced carrots (about 3 med. carrots)
1 T soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
fresh cilantro
lime wedges
Remove and discard skin and bones form chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 tsp. Thai seasoning and salt. Bring to a boil. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.
makes 4 servings.
1-15 oz. can unsweetened coconut mile
2 cups chicken stock
1/4 cup line juice (2 med. limes)
1-1/2 cups thinly sliced carrots (about 3 med. carrots)
1 T soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
fresh cilantro
lime wedges
Remove and discard skin and bones form chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 tsp. Thai seasoning and salt. Bring to a boil. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.
makes 4 servings.
Tuesday, August 16, 2011
Turkey-Broccoli Salad with Grapes
1/3 cup white balsamic vinegar
2 T olive oil
2 tsp sugar or sugar substitute equivalent to 2 tsp sugar
1/8 tsp salt
1 12-ounce package shredded broccoli slaw mix
1 pound cooked turkey breast, shredded (or chicken)
1-1/2 cups seedless red grapes, halved
1 cup coarsely shredded carrot
1/4 cup sliced or slivered almonds, toasted or sunflower kernels
1/8 tsp coarsely ground black pepper
1. For vinagrette: In a screw-top jar, combine vinegar, oil, sugar and salt. Cover and shake well.
2. In a very large bowl, combine broccoli slaw mix, turkey, grapes and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.
2 T olive oil
2 tsp sugar or sugar substitute equivalent to 2 tsp sugar
1/8 tsp salt
1 12-ounce package shredded broccoli slaw mix
1 pound cooked turkey breast, shredded (or chicken)
1-1/2 cups seedless red grapes, halved
1 cup coarsely shredded carrot
1/4 cup sliced or slivered almonds, toasted or sunflower kernels
1/8 tsp coarsely ground black pepper
1. For vinagrette: In a screw-top jar, combine vinegar, oil, sugar and salt. Cover and shake well.
2. In a very large bowl, combine broccoli slaw mix, turkey, grapes and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.
Subscribe to:
Posts (Atom)