Since I don't like "sweet" with my meat or fish, I only use maple syrup in traditionally sweet foods. Mostly desserts or . Home Cookin Chapter: Recipes From Thibeault's Table Maple Cream Fudge ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla . Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup. 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins. Home Cookin Chapter: Recipes From Thibeault's Table Maple Mousse With Walnut Praline ================================ Source: Marg (Friend) 1 Tablespoon Gelatin 1 1/4 cup cold water 2 eggs beaten 1 cup maple syrup 1 Cup whipping cream - whipped . Soak gelatin in cold water. Beat eggs and combined with maple syrup in top of a double boiler. cook stirring constantly over boiling water until it coats a spoon. Add gelatin and stir until dissolved. Strain if necessary. Refrigerate until thick. Whip cream until stiff. Whip gelatin mixture. Fold in whip cream until well combined. Pour into 3 1/2 cup mold and refrigerate until set. Praline 1 cup walnuts 1 cup white sugar 1/4 cup cold water toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in heavy sauce pan and stir until sugar has dissolved. Cook until sugar turns a golden brown. Add nuts and immediately pour on to a buttered cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped praline over each serving. Home Cookin Chapter: Recipes From Thibeault's Table Butter Tarts ============ 1/4 cup butter at room temperature 1/2 cup firmly packed brown sugar 2 eggs 1 tsp vanilla 1/2 teaspoon lemon juice 1 cup maple syrup 1 cup walnut halves Optional - 1/2 cup currants or raisins water Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using. Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden. The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts. Home Cookin Chapter: Recipes From Thibeault's Table ==================== Source: Foodtv.ca Anna Olson Dough * 2 cups all purpose flour * 2 tbsp oats * 1/2 tsp baking powder * 1/2 tsp salt * 1 cup unsalted butter, cut into pieces and chilled * 2 tbsp sour cream * 2 tbsp maple syrup Preheat oven to 350 F. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.

I love, love, love short ribs. This is a rich dish, so a little goes a long way. I serve them in a bowl-y plate on top of mashed potatoes to which I've also mashed celery root It's a fatty cut and can be prepared the day before so the fat can harden and be easily removed. Great, easy dish. Braised Short Ribs of Beef 3 T. Flour 2 t. Salt Pepper, to taste 2 t. Rosemary 4 lbs. Beef short ribs, rinsed and dried Vegetable oil 1 C. Chopped onions 3/4 Cup Chopped celery 2 C. Chicken stock - boiling (can substitute chicken broth) Preheat oven to 300°. Combine flour, salt, pepper, and rosemary. Dredge ribs in seasoned flour. In skillet, heat 2 T. oil and add onions and celery, sauté for 5 minutes. Transfer vegetables to heavy Dutch oven with lid. Add 2 T. oil to skillet and brown ribs on all sides. Add extra oil as needed. Transfer ribs to Dutch oven. Add boiling chicken stock to ribs and cover tightly. *Bake 3 hours. Skim off excess fat and reduce gravy until thickened. *Alternatively: Simmer ribs slowly on stove top. Notes: Can cook one day ahead, chill, and remove fat layer from gravy. Heat slowly for 45 minutes before serving. Serving Ideas: Wonderful served over mashed celery root, mashed potatoes, or wild mushroom risotto. ====================================== Red Wine Braised Ox Tails 2 750 ml Bottles Dry red wine 12 large oxtail pieces (about 6 pounds total) 1/2 stick unsalted butter (1/4 cup) 5 shallots 5 garlic cloves 2 medium carrots 2 medium leeks (white parts only) 1 medium onion 2 celery ribs 3 fresh thyme sprigs 3 bay leaves 1 bunch parsley stems 4 Cups Chicken broth Preheat oven to 325°F. In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened. Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter. ============================================= Chicken Sorrentino 6 Boneless, skinless chicken breasts, pounded very thin 2 T. Butter 1 Eggplant, peeled and sliced into ½-inch diagonal slices 1 Egg, beaten 2/3 C. Flour 1 C. Seasoned breadcrumbs Cooking spray 1 C. Sherry 1 C. Chicken stock (or canned broth) 6 Slices prosciutto 6 Slices mozzarella Preheat oven to 375° F. Lightly coat a jelly roll pan (cookie sheet) with oil. Coat eggplant slices with flour, then dip into egg, then breadcrumbs. Place eggplant slices on cookie sheet and bake for 20 minutes While eggplant is cooking: Heat large skillet and melt butter. Brown the chicken cutlets for a few minutes until golden brown. Remove from skillet, set aside and keep warm. When eggplant slices are tender, remove from oven and set aside. Over medium-high heat, add sherry and chicken broth to skillet, scraping up all brown bits (deglazing the pan) Cook for about 2 minutes, reducing sauce somewhat. Add chicken cutlets back to pan and top with a piece of prosciutto and a piece of eggplant. Spoon some sauce over the top and cover for 2 minutes, over medium-high heat. Remove cover and top with mozzarella slices. Cover and heat over medium heat for 1 minute or until mozzarella melts. ====================================== i like to serve this with Spaghetti. Chicken Saltimbocca Lidia Bastianich Ingredients Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded Salt and freshly ground pepper 8 large sage leaves 4 thin slices prosciutto di Parma All-purpose flour, for dusting 2 tablespoons extra-virgin olive oil 4 tablespoons unsalted butter, cut into tablespoons 1/4 cup plus 2 tablespoons dry white wine 1 cup chicken stock or low-sodium brot Directions Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet. Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes. Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve. =================================== For guests who like salmon... Pecan-Crusted Salmon with Mango Salsa 8 Salmon filets 2 C. pecans 1 T. Garlic 1/2 t. Salt 1/4 t. cayenne pepper 1/2 C. Mayonnaise Mango Salsa Preheat oven to 400°. Grind pecans into a course meal. Mix together garlic, salt, and cayenne. Coat filets with mayo, then dip into pecans, coating thoroughly. Place filets on cooking rack set in a baking pan. Bake for 15-20 minutes, or until fish is cooked through. Serve with mango salsa. Mango Salsa 2 Mangos, skinned and cubed 1/2 Red onion, diced small 1 teaspoon Orange zest 1 ounce Orange juice 1 ounce red wine vinegar 1 bunch cilantro, chopped 1 Jalapeno pepper, seeded, minced Mix all ingredients and let sit for 2 hours. ================================================ Pork Medallions in Mustard-Caper Sauce 1 Pork tenderloin 2 Cups Bread crumbs, seasoned, Fresh or packaged 1 Egg, beat it up 3/4 Cup Flour 4 Tablespoons Butter 4 Tablespoons Cooking oil Mustard-Caper Sauce Slice tenderloin into 1/2-inch medallions Pound medalions into 1/4-inch rounds Dredge each medallion in flour, then egg, then breadcrumbs Lay on wax paper until ready for frying Melt 1/2 the butter in heavy, large skillet over medium-high heat Add 1/2 the oil when foaming subsides Add pork to skillet in one layer, being careful not to crowd. Cook for 2 minutes per side. Remove and keep warm in a 250° oven Cook remaining medallions and keep warm. Prepare Mustard Caper Sauce Arrange medallions slightly overlapping on plate and drizzle with sauce. Mustard-Caper Sauce Notes: This sauce is usually prepared in a skillet that was used to saute pork tenderloin medallions. The pan drippings from the pork provide added flavor to the sauce. 1 Tablespoon Butter 1/4 cup Sliced shallots 1 Cup Chicken broth or stock 2 Tablespoons Heavy cream 1 1/2 Tablespoons Drained capers 1 Tablespoon course-grain Dijon mustard Melt butter over medium-high flame. Add shallots and stir 1 minute. Add chicken broth and cream. Mix in capers and mustard and stir for 1 minute. Simmer until sauce is thick enough to coat the back of a spoon, about 8 minutes. Serve sauce over pork tenderloin medallions. ====================================== Chicken Breasts with Sun-Dried Tomato Cream Sauce Bon Appetite 1999 Serves 4 Notes: Make extras sauce and toss with cooked pasta; then plate. Add sliced, pan-cooked chicken breasts if desired. To make just the sauce saute the shallots, garlic and sundried tomatoes, then add wine and reduced to almost nothing. Add the chicken stock or broth and reduce by half. Add the cream and reduce until desired consistency. 4 tablespoons olive oil 4 boneless skinless chicken breasts 1/2 cup sun-dried tomatoes, oil-packed, coarsly chopped,drained 2 large shallots, thinly sliced (about 1/2 cup) 4 garlic cloves, minced 1/2 cup dry white wine 3/4 cup Chicken stock , or broth 1 cup whipping cream Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. ========================================

iVillage GardenWeb iVillage GardenWeb THE INTERNET'S GARDEN & HOME COMMUNITY Blogs Garden Voices Forums Garden Forums Home Forums Nature Forums Photo Galleries Garden Galleries Home Galleries Ask The Experts Tools & Directories Organization Directory Events Calendar Hortiplex Glossary Zone Finder Garden Bazaar SEARCH Return to the Cooking Forum : Post a Follow-Up o Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sat, Nov 28, 09 at 7:52 Here's the next Cookalong ***star***ingredient: ****APPLES**** Sherrman has been away from the computer, so we will start our two weeks today. I'll draw the next name on Dec 13, 2009. Dig out those yummy apple recipes (T+T please) and let's try to make this a great thread to refer to. Thanks Sherrman.....I love apples! Nancy (whoever added the other links...please do so) Here is a link that might be useful: Cookalong #15 Potatoes Follow-Up Postings: o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Sat, Nov 28, 09 at 8:19 Although this is posted on another thread, I thought I would also post here to get things rolling. It is T&T and I love it. Veal Calvados from The Commander's Palace New Orleans Cookbook by Ella and Dick Brennan Serves 4 8 veal tenderloins or cutlets (about 1/2 inch thick, 2 1/2 ounces each) 2 tsp Creole Seasoning Mix* All-purpose flour 3 Tablespoons unsalted butter 8 apple rings, 1/4 inch thick each 1/2 cup diced peeled apple 1 cup diced onions 1/4 cup coarsely chopped shallots 2 oz Chablis 3 oz Calvados 10 Tablespoons heavy cream 3 oz demi-glace Freshly ground black pepper to taste Sprinkle veal with creole seasoning, then dredge lightly in flour. Heat butter in a saute pan; when bubbling, add veal and saute until lightly brown on both sides, turning once. Add apple rings to butter in pan and fry for about 1 minute on each side. Apple rings should remain crisp. Remove rings. Add to pan the diced apples, onion, shallots, Chablis, and Calvados. Stir gently over low heat. Remove veal and keep warm. Whisk cream and demi-glace into sauce in pan and bring to a simmer, whisking constantly. Return veal to pan and cook over low heat, uncovered, until tender. About 10 minutes. Do NOT put apple rings in pan. To serve: Arrange veal on top of apple slices and keep warm. Reduce sauce to the consistency of thin cream sauce. Add a pinch of black pepper. Spoon sauce over veal. *Although the cookbook has a recipe for Creole Meat Seasoning, I use Tony Cachere's. Here is the recipe used in the cookbook: 1 cup salt 3/4 cup powdered garlic 3/4 cup freshly ground black pepper 1/2 teaspoon cayenne pepper -- or to taste 1/4 cup paprika Combine. Also, I put the apple rings on top of the veal, rather than under it. I think it makes a prettier presentation. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Nov 28, 09 at 8:50 We have a lot of orchards in our area so are able to buy locally grown ones for part of the year. This one with trees loaded down with Ida Reds is within walking distance of my house. Photobucket We have a big old Lodi apple tree in our yard. Lodis are great for applesauce and are unusual because the apples are at their peak in July, which is why the PA Dutch often use that variety for making schnitz (dried apples). I'll be stocking up on leftover Thanksgiving cranberries next week to make and freeze a winter's supply of this family favorite applesauce. HOLIDAY APPLESAUCE 4 lb. sweet apples cut into chunks (dont peel or core) 3 cups cranberries (12 oz.) 1 cup unsweetened apple cider Two 3-inch strips lemon zest 1/2 cup sugar 3/4 tsp. ground cinnamon In covered pot, simmer apples, cranberries, cider and lemon peel, stirring occasionally, for 1/2 hour or more, until apples are very tender. Add sugar and cinnamon. Simmer, covered 10 minutes. Discard zest. Pass mixture through a food mill. Add honey, sugar, or brown sugar to taste. Makes about 2 quarts. Can be frozen. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by barb5 (My Page) on Sat, Nov 28, 09 at 10:55 I'm new here. What is T&T? o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by moosemac (My Page) on Sat, Nov 28, 09 at 10:59 I've posted this before but thought it was appropriate. Quebec Apple Dumplings 4 large Granny Smith apples, peeled, cored and cut in half 8 heaping tsp. old fashioned dark brown sugar 8 scant tsp. finely chopped walnuts 4 tsp. Canadian whiskey 8 tsp. butter 8 tbs. Canadian cheddar cheese, finely grated 1 double pie crust recipe 1 egg, well beaten 1 tbs. water Preheat oven to 400 degrees. In a bowl, mix brown sugar, walnuts, whiskey and butter till well mixed. Roll out each piecrust into a 12" by 12" square. Cut each square into to quarters. In the center of each quarter, place 1 tablespoon of cheese, top with apple with a heaping tablespoon of the sugar mixture. In a separate, bowl beat egg and water together. Brush edges of piecrust with egg mixture. Bring four corners of each crust together at top sealing seams and folding up corners. Apple should be sealed snugly in crust. Baste with egg wash. Place on un-greased cookie sheet and bake for 20 minutes. Cool on wire rack. Makes 8 dumplings. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Sat, Nov 28, 09 at 11:13 Barb-- T&T is Cooking Forum (aka CF) speak for a tried and true recipe! I'm glad you asked! o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Sat, Nov 28, 09 at 11:52 That veal recipe sounds interesting. Makes me wish I had brought Calvados home last time I was in Europe. I've never seen it in any of the liquor stores here. Here are my contributions. Apple Walnut Cobbler Source BH&G January 1997 5 c tart apples, peeled and thinly sliced 3/4 c chopped walnuts 3/4 c sugar, divided 1/2 tsp ground cinnamon 1 c all purpose flour 1 tsp baking powder 1 egg, beaten 1/2 c evaporated milk 1/3 c butter or margarine, melted Half & Half or light cream (Optional) Preheat oven to 325F. Lightly grease an 8x8 square baking dish. Spread the apples in prepared baking dish. Sprinkle with 1/2 c walnuts, 1/4 c sugar and the cinnamon. In medium mixing bowl, stir together the flour, 1/2 c sugar and baking powder. In small bowl, combine the egg, milk and melted butter. Stir egg mixture into the dry ingredients until smooth. Pour evenly over the apples, sprinkle with remaining walnuts. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Serve warm, cut into squares. If desired, serve with half & half or cream. 9 servings 01/07 made this for the first timereally good and super easy! I used Pink Lady apples, had no evap milk so subbed cream. Worked fine. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CREAMY DUTCH APPLE DESSERT 1/4 c. butter 1 1/2 c. graham cracker crumbs 1 (14 oz.) can sweetened condensed milk (not evaporated milk) 1 c. (8 oz.) sour cream 1 (3 oz.) cream cheese 1/4 c. lemon juice 1 can apple pie filling 1/4 c. chopped walnuts 1/2 tsp. ground cinnamon Preheat oven to 350 degrees. In a 1 1/2 quart shallow baking dish (10 x 6 inch) melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together sweetened condensed milk, sour cream and lemon juice and cream cheese. Spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Sprinkle with walnuts that have been mixed with the cinnamon. Bake 25 to 30 minutes or until set. May be served warm or cold. Refrigerate leftovers. Variations: Omit cinnamon, substitute blueberry, cherry or peach pie filling for apple pie filling. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one was posted by Seagrass a few years ago. I make it often when asked to bring an appetizer. It's always a nice change from the crackers, chees, meatballs, etc. on a pot luck table, and everyone loves it! FALL APPLE DIP (8 servings) 8 oz. cream cheese, room temperature 3/4 cup packed brown sugar 1 teaspoon vanilla extract 1 cup chopped, salted peanuts (without skins) 3 apples, sliced but not peeled (I like to use a Golden Delicious, a Granny Smith and a red-skinned variety for the most color) 1/2 cup orange juice Combine cream cheese, brown sugar and vanilla in a bowl - mix until smooth. Sprinkle with the chopped peanuts. Dip apple slices in orange juice and arrange around the cream cheese mixture. (Can transport apple slices in a container or ziplock bag in the orange juice, then arrange when ready to serve). Linda o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Nov 28, 09 at 19:01 This is a recipe a customer gave us back in 2004. For the life of me, I can't remember her name except that it began with an "L". Praline Apple Bread Winner of the 2001 Apple Baking Contest in Frankenmuth MI Ingredients: 1 cup granulated sugar* 8 oz sour cream 2 eggs 2 teaspoons vanilla 2 cups all-purpose flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup tart apples, peeled and chopped* 1 cup chopped pecans 1/4 cup butter 1/4 cup brown sugar, packed Method: 1. In a large mixing bowl, beat together sugar, sour cream, eggs, and vanilla using electric mixer on low speed until combined. Then, beat on medium speed for two minutes. 2. Stir together flour, baking soda, baking powder and salt. Add to sour cream mixture, and beat on low speed until combined. 3. Stir in apples and half the pecans. 4. Turn into a greased 9x5x3-inch loaf pan. Sprinkle top with remaining chopped pecans and press them lightly into the batter. 5. Bake at 350 degrees for 55-60 minutes. (Test for doneness with toothpick.) Cool in pan on cooling rack for ten minutes. 6. In a small pan, combine butter and brown sugar. Cook, stirring, until mixture comes to a boil. Reduce heat, boil gently for one minute. Remove bread for the pan and drizzle with butter and brown sugar mixture. Cool and serve. My notes: * I find a whole cup of sugar to be a bit too sweet for us and so usually use a scant 3/4 cup. ** The recipe as written originally said to use "tart Michigan apples such as Ida Red or Northern Spy." I haven't never been able to get any of those, so I use whatever I can find -- usually Gala, Empire and/or York. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Sat, Nov 28, 09 at 19:26 APPLE AND GREENS SALAD 2-4 servings 2 1/2 Tbsp unsweetened apple cider 1 Tbsp lemon juice 1 Tbsp cider vinegar 1 1/2 tsp vegetable oil 1/2 tsp Dijon-style mustard Salt & pepper to taste 1/8 tsp cinnamon 2 c. loosely packed, torn leaf lettuce 2 c. loosely packed, torn romaine lettuce 1 small unpeeled red apple, thinly sliced 1 small unpeeled Granny Smith apple, thinly sliced 1 Tbsp sliced almonds, toasted Freshly ground black pepper, optional Combine the cider, lemon juice, vinegar, oil, mustard, salt, pepper & cinnamon in a small jar. Cover & shake vigorously. Combine lettuces, apples & almonds in a large bowl. Drizzle with cider mixture to taste & toss gently. Sprinkle with pepper if desired. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sat, Nov 28, 09 at 19:28 APPLE BRAN MUFFINS I've made these several times and they turn out perfect each time. They're in the green light - go ahead zone of Rick Gallops' glycemic index list of breakfast or snack foods for those who are trying to keep their sugar and insulin levels down. I get 12 muffins from this recipe: Ingredients: 3/4 cup All-Bran cereal 1 cup skim milk 2/3 cup whole wheat flour Sweetener - equivalent to 1/3 cup sugar 2 teasp baking powder 1/2 teasp baking soda 1/4 teasp salt 1 teasp allspice 1/2 teasp cloves 1 1/2 cups oat bran 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes. 2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple. 3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients. 4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned. Source: The Glycemic Index Diet Rick Gallop ©2002 Random House Canada My Notes: You may have to find the oat bran in a diet or health food store I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar. The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk. ****************************************** This one calls for phyllo pastry but I don't see why you couldn't use puff pastry instead. Recipe as recounted to me by Resi, the owner of our favourite neighbourhood Austrian restaurant. This is how she makes it and I took the photo as she served it to us. APPLE, RAISIN & QUARK TART 1 pkg frozen phyllo pastry 1 egg 1 or more apples - peeled and diced sugar to taste - guess I'd start off with 1/3 cup ? 2 small tubs quark - here the quark we buy comes in 250 gram tubs so that would be 500 grams or just over 1 lb total. raisins - a handful 1 egg beaten with a little milk for brushing on top 1. Open out a square/rectangle of the defrosted pastry 2. Beat together 1 egg, quark and sugar. Spread it over the pastry. 3. Sprinkle with chopped apple and raisins to your taste. 4. Fold over one side of pastry to close and press edges with fork to seal. 5. Brush with the 2nd beaten egg & milk mixture 6. Bake 350F (180C) about 20 minutes or until top is browned. ********************************************* SharonCb o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by readinglady (My Page) on Sat, Nov 28, 09 at 19:40 I'll definitely be saving this thread. from Irene Chalmers: Farmhouse Baked Apples Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Granny Smith, McIntosh or Rome apples 1/2 cup walnuts -- chopped 1/2 cup raisins 1/3 cup real maple syrup 1/4 tsp ground nutmeg 3 Tablespoons butter 1/2 cup gingersnap crumbs (8 small cookies) Preheat oven to 350. Peel the top half of each apple and remove the core. Stand apples in a baking dish. In a bowl toss together the walnuts, raisins, maple syrup, nutmeg, and melted butter. Fill the empty apple-core space with this mixture. Brush the peeled part of the apples with the liquid remaining in the bowl and press the cookie crumbs onto the surfaces. Gently pour 1/2 inch of hot water into the bottom of the baking dish. Cover dish with aluminum foil and bake in a preheated 350 oven for 40-50 minutes, or until the apples have softened. You can test doneness with the sharp point of a knife. Apples should be tender but retain their shape. Serve hot or at room temperature. From Leave it to Linda Catering: Greens with Caramelized Pecans Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Salads Side Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Caramelized Pecans: 1 1/2 cups pecan halves 1/4 cup butter 1/4 cup granulated sugar Dressing: 1/3 cup balsamic vinegar -- (Caterer prefers Elsa) 1 clove garlic -- crushed (can be 2 cloves) freshly ground pepper -- to taste 2/3 cup extra-virgin olive oil -- (Caterer prefers Badia a Coltibuono) Salad: 1 bunch arugula 1 head red leaf lettuce -- (small head) torn into pieces 1 head butter lettuce -- (small head) torn into pieces 1/2 pound spinach leaves -- (baby) stems removed 2 apples -- (Gala) sliced and slices cut into thirds 2 pears -- sliced and slices cut into thirds 1/4 pound gorgonzola cheese -- (Marco Oro is her preferred brand.) To make caramelized pecans: Coarsely chop half of the pecans. Melt the butter in a nonstick pan over medium to low heat. Add all the pecans and stir to coat with butter. Sprinkle the sugar over the pecans and cook over medium to low heat until sugar is melted and the pecans turn golden brown, about 5 minutes. Spread on a lightly greased baking sheet to cool. To make dressing: In a small bowl combine the balsamic vinegar, garlic, salt, black pepper and olive oil. Shake to combine. Set aside until ready to use. Shake again before drizzling over the salad. To make salad: Combine lettuces, spinach, apples, pears and cheese in a large bowl. Gently toss to combine. Drizzle about half of the dressing over the greens and toss gently. Sprinkle caramelized pecans over the salad and toss again. Taste and add more dressing if needed. Serve immediately. From the King Arthur Flour Baking Sheet, September, 1991: Old-Fashioned Apple Cake with Brown Sugar Frosting Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 2 1/3 cups All-Purpose Flour -- Unbleached (9 3/4 ounces) 2 cups granulated sugar -- (14 ounces) 2 teaspoons baking soda 3/4 teaspoon salt 1 1/2 teaspoons apple pie spice 2 large eggs 1/2 cup vegetable shortening -- (3 1/4 ounces) 1 pound apples, peeled -- (12 ounces yield or 4 cups) chopped 2/3 cup walnuts -- (4 ounces) chopped Brown Sugar Frosting 5 tablespoons unsalted butter -- (2 1/2 ounces) 1/2 cup brown sugar, packed -- (3 1/4 ounces) 3 tablespoons milk -- (1 1/2 ounces) 1 1/2 cups powdered sugar -- (6 ounces) 1/2 teaspoon vanilla Cake: Preheat the oven to 325°F. Grease and flour a 9 x 13-inch pan. Mix all of the ingredients except the apples and walnuts in a large bowl. Beat until well combined; the mixture will be crumbly. Add the apples and walnuts, and mix until the apples release some of their juice and the crumbly mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency. Spread the batter in the prepared pan, smoothing it with your wet fingers. Bake the cake for 45 minutes, or until the cake tests done. Remove from the oven and place on a rack, to cool completely; don't remove the cake from pan. When the cake is completely cool, frost with Brown Sugar Frosting. Frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and cook, stirring, until the sugar melts. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm. From Smithfield Pork: Pecan-Crusted Pork Tenderloin with Cranberry Relish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (1-pound) pork tenderloins 1 16-oz. can whole-berry cranberry sauce 1/3 cup chopped apple 1/4 cup firmly packed light brown sugar 1 tablespoon cider vinegar 1/2 teaspoon grated orange rind 1/4 teaspoon ground allspice 1/2 cup finely chopped pecans 1/3 cup dry bread crumbs 2 teaspoons dried thyme or rubbed sage 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Dijon mustard 1. Preheat oven to 400. 2. Combine cranberry sauce and next five ingredients in a bowl; stir well and set aside. 3. Combine pecans, breadcrumbs, thyme or rubbed sage, salt, and pepper in a shallow dish; stir well. Spread mustard over tenderloins; roll in pecan mixture, pressing pecan mixture into pork. Place tenderloins in a shallow roasting pan. Press any remaining pecan mixture into top of tenderloins. Bake at 400 for 20-25 minutes or until meat thermomenter registers 150 (pork will be slightly pink). Let stand 5 minutes before slicing. Serve with cranberry sauce mixture. This recipe came originally from Use it All: The Leftovers Cookbook but I changed it considerably. Waldorf Salad with Chicken and Grapes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing 1/2 teaspoon grated orange peel 2 tablespoons orange juice 1 tablespoon lemon juice 1/2 cup lowfat yogurt 1/2 cup mayonnaise 2 teaspoons honey Salad 3 medium apples, diced large 3 stalks celery, sliced 1 cup grapes -- halved 4 ounces cooked skinless boneless chicken breast, diced large 1/3 cup chopped toasted walnuts This has no instructions. Just mix the dressing ingredients and toss with the salad components. Carol o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Nov 28, 09 at 19:59 T&T means tried and true. I'm going to be learning a lot from this thread, as I don't cook with apples as much as I'd like to. I love apples, and I tend to eat them before I can cook them, lol. DH and I have both made apple pies, because that's his very, very favorite pie, maybe his favorite food in the world. I figure everyone here has made apple pie, but I'll post a recipe anyway. The recipe for the filling we've been liking lately is derived from a recipe in King Arthur Flour Baker's Companion, called "The Best Apple Pie." I changed a couple of ingredients due to what I had on hand, and it worked so well, we've kept the changes, and never made it the way it's written. I'll type the recipe as presented in the book but make note of the changes I made. We used AnnT's Butter and Lard pie dough recipe, using shortening instead of lard. The Best Apple Pie One 9-inch double piecrust 3 1/4 pounds (about 9 whole apples) Cortland, Granny Smith, or other baking apples, peeled , cored and sliced (7 to 8 cups) (* my note* I used a mixture of apples, with Granny Smith in the majority) 1/4 cup (2 ounces) apple cider (*my note* I was out of apple cider, so I used orange juice) 1 tablespoon rum (optional) (*my note* I used amaretto, as I was out of rum, and had amaretto. I also thought it would taste really good, especially since I was using orange juice. It did.) Juice of 1/2 lemon (about 2 tablespoons) 2 teaspoons vanilla extract 3/4 cup (5 1/4 ounces) sugar 1/4 cup (1 ounce) cornstarch 1/2 teaspoon salt 1 1/2 teasoons apple pie spice (KAF's note - If you don't have apple pie spice, use 1 teaspoon cinnamon and 1/4 teaspoon each nutmeg and allspice. That's what I did.) Preheat oven to 425 degrees F. In a large bowl, stir together the apples, cider, rum, (or the substitutions) lemon juice, and vanilla. Whisk together the dry ingredients, mixing until well combined. Stir the dry ingredients into the apples to coat them evenly. Roll one piece of pie crust into a 10-inch round and lay it gently in a 9-inch pie plate. Spoon in the filling. Roll out the other piece, lay it atop the filling, and seal and crimp the edges. Brush the top crust with milk and sprinkle it with coarse sugar, if desired. Or save a bit of the crust and cut decorative leaf designs, laying them in the center of the crust, or around the edges. Cut a few slashes in the crust, or a round hole in the center, to vent steam. Bake the pie for 15 minutes. Reduce the heat to 375 degrees F, and bake for an additional 45 to 55 minutes, until the top is brown and filling is bubbly. Another thing I like to do with apples occasionally for a different breakfast, is to spread peanut butter on bread, lay sliced apples on top, sprinkle with cinnamon, and broil just a minute or so, until hot and slightly browned. This could be done in a toaster oven I imagine, but I don't have one, so I use my oven's broiler. It's good with orange slices, too, but this thread's about apples. Be careful when eating, though, as hot peanut butter can really burn your mouth. Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Sat, Nov 28, 09 at 20:53 Bean there, did you mean 1 and 1/4 cups of apple in the Praline Apple Bread? It just says 1/4. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Sat, Nov 28, 09 at 21:48 I have made the Praline Apple Bread recipe numerous times throughout the years. It is a SL recipe and I have shared this recipe here many times and didn't want to post it again (thinking people would get tired of seeing the same old recipe). I like it and so do my family and friends. It is very cake like but moist. Praline-Apple Bread - SL 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1 8 oz. carton sour cream 2 eggs 2 teaspoons vanilla 1 1/4 cups chopped, peeled apples 1 cup chopped pecans 1/4 cup butter 1/4 cup packed brown sugar Preheat oven to 350º F. Grease the bottom and 1/2-inch up the sides of a 9x5x3-inch aluminum loaf pan (dont use glass, it will not set up right). Set aside. In a bowl stir together flour, baking powder, baking soda and salt. In a large mixing bowl beat together sugar, sour cream, eggs and vanilla with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes. Add flour mixture to sour cream mixture, beating on low speed until combined. Stir in apples and 1/2 cup of the pecans by hand. Spread batter in the prepared loaf pan. Sprinkle with the remaining pecans; press lightly into batter. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover bread loosely with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Meanwhile in a small saucepan combine the butter and brown sugar; cook and stir until mixture begins to boil. Reduce heat and boil gently for 1 minute. Drizzle brown sugar mixture over top of bread; cool. Yield: "1 loaf" o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Nov 28, 09 at 22:14 Ooh, another printing frenzy is coming on. This one is so simple I bet everyone already does it. I love it because it is easy, not too sweet, and impresses everyone who eats it. Makes me feel guilty, lol. EASY APPLE STRUDEL From The Jewish Holiday Kitchen by Joan Nathan 2 Granny Smith apples 1/4 cup sugar 1/4 cup raisins (optional) 2 TBL chopped nuts 1/2 teaspoon cinnamon Rind of 1 lemon 4 sheets fillo dough 1/2 cup butter or pareve margarine, melted 1/4 cup fine dry breadcrumbs Confectioners' sugar Preheat oven to 375. Peel and core the apples. Then combine with the sugar, raisins, nuts, cinnamon, and lemon rind. Take 1 sheet of fillo and spread out on a dry board. Brush with the melted butter and sprinkle with 1 tablespoon of breadcrumbs. Place a second fillo leaf on top. Brush with butter and sprinkle with breadcrumbs. Place half the apple mixture at the end of the fillo sheets, leaving a 1 inch border. Starting with that end, carefully roll, jelly-roll fashion, ending with the seam on the bottom. Brush the top with more butter and place in a greased jelly-roll pan (a cookie sheet will do fine). Repeat with the remaining filling and fillo dough. Bake 35 minutes, or until golden. Just before serving, sprinkle with confectioners' sugar. Serve the same day as baking. By the second day it becomes tough. One of these will serve two big strapping men or 4 dainty ladies for desert. o Why can't they let us edit our own posts?? clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Nov 28, 09 at 22:18 Arrg. Peel core and CHOP THE APPLES IN A SMALL DICE. I always forget something. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Nov 28, 09 at 23:40 Yep, CC, that I did. Thanks. See, Trsinc? We all do it. :) Would be nice to have an "edit post" function, wouldn't it? DD, that recipe's probably been published several places. I got it from a dog-earred recipe card handed to me by a customer. She was from the town in Michigan wher the festival is held and said she got it from the local paper. Just goes to show what a small world it is. :) o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 29, 09 at 10:25 What's pareve margarine? Just curious. Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Nov 29, 09 at 11:02 Apple Cake with cake gravy 4 cups chopped apples 1 ½ cups sugar ½ cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 ½ tsps baking soda ( I like ¾ tsps soda and ¾ tsps BP) ¾ tsps salt 1T cinnamon ¼ tsp nutmeg Mix dry ingredients 2 eggs ¾ cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until done..40 to 50 minutes. Serve with cake gravy! Cake Gravy Mix 1 cup sugar 1 stick butter ½ cup evap milk 1 tsp vanilla. Mix all and cook all in a sauce pan for about 3 minutes. Serve warm over the cake. Posted many times before....but here it is again. Apple cake with cake gravy. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Sun, Nov 29, 09 at 11:08 Thought I better post this quick before Compumom beats me to it! (Its a nice breakfast recipe that we both make and enjoy.) APPLE PUFFED PANCAKE 6 eggs 1-1/2 cups milk 1 cup flour 3 tablespoons granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 lb. butter 2 apples, peeled, cored and thinly sliced 3 tablespoons brown sugar Preheat oven to 425 degrees. In blender (or large bowl) mix eggs, milk, flour, granulated sugar, vanilla, salt and cinnamon until blended. (If using a mixer, batter will remain slightly lumpy.) Melt butter in a 12 inch quiche dish or a 13 x 9 glass dish in the oven. Add the apple slices to the dish and return to the oven until the butter sizzles. Do not let brown. Remove the dish from the oven and immediately pour the batter over the apples. Sprinkle with brown sugar. Bake in the middle of the oven 20 minutes or until puffed and brown. Serve immediately. 6-8 servings. From Marlene Soroskys Cookery for Entertaining o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sherrmann (My Page) on Sun, Nov 29, 09 at 11:40 I've posted this before, but it is so good, quick, fresh, and easy that I can't help myself. I think everyone always has these simple ingredients on hand. 3 or 4 apples - any variety with red skin, unpeeled 1 or 2 ribs celery 1/2 red onion (red because it looks pretty in the salad) handful of raisins handful of pecan halves 2 handsful of seedless grapes handful of salty nuts, such as cashews, cocktail peanuts juice from half a lemon dash salt mayo - enough to hold everything together - 1/3 c or so Core the apples but don't peel; cut into bite-size pieces; drizzle with lemon juice Cut celery and onion into bite-size chunks Add everything but the nuts, stir to combine. Add the nuts at the end so they don't get soft or lose their "saltiness". Serve cold as salad, dessert, side dish or snack. When I was working, I took it to the library with me for an afternoon pick-me-up; I often shared it with teachers as they passed through the library to see what goodies (if any) I'd brought that day. This was hugely popular. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Sun, Nov 29, 09 at 12:06 OOH great ingredient choice. Ann o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Sun, Nov 29, 09 at 12:11 My family also likes this cake. Here is a link that might be useful: Chunky Apple Cake with Cream Cheese Frosting o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sun, Nov 29, 09 at 13:12 Sally, from what I understand it is margarine that has no dairy in it (I guess sometimes they do) and it has to fit certain criteria to be certified as pareve. I'm not Jewish so there may be more to it than that. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by maggie2094 (My Page) on Sun, Nov 29, 09 at 13:43 APPLE DAPPLE CAKE Printed from COOKS.COM 2 c. sugar 3 eggs 1 1/3 c. cooking oil 3 c. flour 1 tsp. soda 1 tsp. salt 3 c. apples, chopped 1 c. nuts Mix ingredients thoroughly, folding in apples and nuts last. Turn into greased and floured pan (9 x 13 inches). Bake at 350 degrees for 45 minutes. Cool, cut into squares. APPLE DAPPLE CAKE GLAZE: 1/2 stick butter 1/2 tsp. vanilla 1/2 c. light brown sugar 2 tbsp. milk Combine all ingredients into a boiler. Boil for 1 minute. Spread on hot cake. Photobucket ...so I forgot to add the glaze on the hot cake...and it was great! The caramel hardened and it was still good - lol:) o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ci_lantro (My Page) on Sun, Nov 29, 09 at 19:48 Here's a recipe that I tried just last week & was a hit with the family. Pennsylvania Dutch Apple Cobbler w/ Cream Cheese Topping (Battlefield Bed & Breakfast Inn Gettysburg, PA) Preheat oven to 400 F. Apple Layer 8 apples (peeled, sliced) 1 c. sugar* (I used less) 1 T. cinnamon Cobbler Layer 1/2 c. butter 1 c. brown sugar 2 eggs 2 c. flour 3 t. baking powder 1 t. salt 1 c. sour cream 2 T. rum* (Didn't have any so I omitted it) Crunch Baked Topping 1/2 c. brown sugar 2 T. butter 2 T. flour 1 t. cinnamon Cream Cheese Topping* (I skipped this because I'm not a big fan of cream cheese; the cobbler was delicious w/out.) 8 oz. cream cheese 1 c. cream 1 t. vanilla 1/2-1 cup sugar Whip together until light & fluffy. Directions: Peel & slice the apples. Spread the apples into a 9x13 glass baking dish with the sugar & cinnamon and let them bake while you prepare the rest of the cobbler. Mix the topping & set aside. For the cobbler layer, mix butter & sugar with electric mixer. Add eggs & mix. Add remaining ingredients & combine. Dollop over hot apples. Sprinkle with the cinnamon topping. Return to the oven & bake 30-40 minutes more. Cobbler is done when cake part is brown & firm. Serve warm with cream cheese topping. (Again, we thought the cobbler was delicious without the topping.) o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, Dec 1, 09 at 21:20 It's been an apple-y fall for me. I've been planting apple trees, doing apple prints with kids, reading stories, an apple tree skit, making applesauce. But the most fun has been my new toy! I have a fridge full of apples from the sales. I made the one batch of applesauce, so who knows what I might do with the rest of the apples. Right now I'm loving just eating the raw Galas I brought back from Michigan. My home state does the best apples! I'll probably do either an apple pie, apple pie jam, or as a long shot, this apple/potato/celery soup I have on my "to try" list. I am just too tired and too uninspired to do much else in the next two weeks. I have a gazillion apple recipes though, I cook with them so often. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Tue, Dec 1, 09 at 21:43 This is a good applesauce recipe. Applesauce Ina garten 2 large navel oranges, zested and juiced 1 lemon, zested and juiced 3 pounds Granny Smith apples (about 6 to 8 apples) 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples) 1/2 cup light brown sugar, packed 4 tablespoons unsalted butter 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice Preheat the oven to 400 degrees F. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 hour, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature. We also love Woodie's Apple Puffed Pancake. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 1, 09 at 22:01 Ok, that's it. I have to make Ci_lantro's cobbler. That just sounds too good not to try. Ci, 1 cup sounds like a lot of sugar to me, too. How much do you recommend cutting it? My dad used to love spiced apple rings. I haven't had them in years, and my grandmother never wrote down her recipe. Does anyone have a T&T? o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, Dec 1, 09 at 22:14 Joanm, I got that Ina recipe from you and it's now my "go to" applesauce. Thanks for posting it again, I think of you whenever I make it. I leave out the butter for canning though. I favor Golden Delicious for applesauce for the yellow apples, not really sure why, since I love Granny Smith for pies. Just my quirks I guess. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by mara_2008 (My Page) on Tue, Dec 1, 09 at 23:03 The apple cobbler recipe looks great! ALL the recipes here look great, but that one is simple enough for me, LOL, and DH absolutely loves cobblers. I like to do something very simple with apples, and the DC especially love it. We often have this on a cold winter's morning -- they like to put it on top of oatmeal -- or for a quick dessert after dinner on an especially busy day when I only have time to cook a very simple meal. apples (any variety, any number -- I usually use at least 4 or 5 large apples, cored and sliced) I don't peel them, in order to retain vitamins. 3 T. butter 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. sugar, optional If I use more apples, I adjust the other measurements accordingly. This is also very good with pears! I melt the butter in a saute' pan on medium heat, then saute' the apple slices for just a minute or so. Then I sprinkle the cinnamon and nutmeg over them, put a lid on the pan, and turn down the heat to low. I let them simmer for about 5 minutes. There is plenty of liquid in the apples, so I don't add any. After about 5 minutes, the apple slices are softened but still have plenty of texture. If we have this for dessert, we like it on slices of pound cake, with whipped cream (or vanilla ice cream, depending on the season) on top. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, Dec 1, 09 at 23:10 Mara that's one of my favorite apple dishes too. I call it "fried apples" and I thought I invented it, lol! Great with raisins too! I know the peel retains vitamins but I'm getting so scared of the waxes and pesticides on apples these days. Too bad, because I like the skin. I used to be able to afford organic but not anymore. Apples are so hard to grow organically though. "Fried apples" is one of my "go to" kiddie dishes. I have solved more than one kid crisis with that dish. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ci_lantro (My Page) on Tue, Dec 1, 09 at 23:15 Bean--I was using Wolf River apples & used 2/3 to 3/4 cup of sugar and it was plenty sweet. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Dec 1, 09 at 23:44 Yikes, that cake gravy again.... : ) Here is one for you HWB canners. I googled this but did make several years ago. I thought it was Diane's recipe but maybe not?? Anyway, it is a great recipe and I love it on ice cream.....it's like apple pie without the crust! Here's the Apple Pie Jam Linda Lou posted. I think the recipe is also on the Cooking Forum somewhere. You can see Linda Lou's comments in the last paragraph clarifying the measurement of the apples: Apple Pie Jam 4 cups tart apples, peeled and finely chopped 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 4 cups sugar 1 cup firmly packed light brown sugar 1 box powdered pectin 1/2 teaspoon butter Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes. Ok, I get LOTS of questions about the apples/water measurement. Dice 4 cups of apples. Place in a 4 cup measuring cup, then add water to cover the apples up to the 4 cup mark. It is NOT 4 cups of each. Hope this helps clarify this for you. ~Linda Lou~ o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by mara_2008 (My Page) on Wed, Dec 2, 09 at 1:02 lpinkmountian, I haven't tried the "fried apples" (I think of them as more like "stewed apples") with raisins, but that sounds yummy! I know the DC would love them that way. I do scrub the apples, under running warm water, with a veggie scrubber, as I too am concerned about pesticides. And I hope the heat from cooking helps to annhilate (sp?) any bacteria. Thus far, after years and years of doing this, we've had no problems. I hope that continues to be true, as my family loves them so much. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Wed, Dec 2, 09 at 1:23 Thanks Woodie! I've been too busy to read this thread, but apples are one of my favorite foods. Lots to copy and paste here too! o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Dec 2, 09 at 12:01 Lpink, isn't that peeler fun? Of course, you completely ruined my surprise, I was looking for one on sale for you and you just beat me to it! That applesauce recipe sounds delicious, though. Canning jam? My favorite apple jam is a recipe I got from Nancy, the original author of the Cookalongs, so it's very appropriate. I've made two double batches this year and I think I'm going to still run out. It takes no commercial pectin and you can double the batch without causing any problems. I love the stuff. APPLE MAPLE JAM 12 C finely chopped apples (about 6lbs) I used the food processor 6 C sugar 1 C Maple syrup (grade B if possible) 1 tsp cinnamon 1/2 tsp Allspice 1/2 tsp Nutmeg 1/4 tsp cloves Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick.Pour into hot jars leaving 1/4 inch headspace. Adjust caps. Process 10 min in BWB. Yields about 8 half pints. I double this recipe and it works fine. Those fried apples? I used to make them for the girls, they loved them on pancakes or hot biscuits, I never thought of adding them to oatmeal. Yum, thanks for the idea. Annie o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 6, 09 at 18:21 Some great recipes here... I'll be back later with some more.. Any other cooks who haven't had much time to post yet? Nancy o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 6, 09 at 21:33 A couple of my favorites... Apple Squares 2 cups flour 1 cup firmly packed brown sugar 3/4 cup granulated sugar,divided 1 1/2 tsps cinnamon 1/2 cup butter 1 cup chopped walnuts 1 pkg 8oz cream cheese -- room temp. 2 tbsps milk 1 lg egg,beaten 1/2 tsp vanilla 3 1/2 cups chopped apples Mix flour,brown sugar,1/2 cup reg sugar and cinnamon;cut in butter until mixture resembles coarse crumbs.Stir in walnuts.Reserve 2 cups of the crumb mixture;press remaining crumb mixture onto bottom of a 13x9 inch baking pan. Beat cream cheese and milk on medium speed until well blended.Add remaining 1/4 cup sugar,egg and vanilla;mix well.Pour over crust.Top with apples;sprinkle with reserved crumb mixture. Bake at 350 F for 30 minutes.Chill, then cut into squares. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Pie with Maple Syrup Prepared double crust for 9" pie 5 cups apples, peeled and sliced 3/4 cup Pure Maple Syrup 3 tablespoons cornstarch 1 egg 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt (optional) Maple granulated sugar (optional) Preheat oven to 425 degrees. Place apples in pie shell. Mix remaining ingredients in a bowl, and pour over apples. Place top crust over filling, cut steam vents, and sprinkle with maple sugar (optional). Bake for 10 minutes, reduce heat to 350 degrees and continue baking 25-30 minutes. Yields: 8 servings. Nancy o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Dec 6, 09 at 21:47 I really wanted to make an apple pie this weekend but too many other things were on the priority list. I still have the apples in the fridge but they are going to have to wait another week. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Dec 12, 09 at 3:49 Ci_lantro, I made the apple cobbler with cream cheese topping recipe you posted this week. Thought it would go well with our sub-zero temps! It's was very good. Thanks. I did make two changes: I didn't have rum, so I used brandy, and I put a pit of cardamom on the apple layer. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Dec 12, 09 at 17:18 :) peace Here is a link that might be useful: Other cook a long threads o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Dec 12, 09 at 19:44 I don't know what I'm going to have time to do this weekend, but I think I'm going to make pancakes for breakfast, and top them with those fried-stewed apples. MMmmmmm, I just might go to bed now so I can get up and have those sooner, lol. Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ci_lantro (My Page) on Sun, Dec 13, 09 at 8:06 Oh, thank you for letting me know that you liked the cobbler recipe, Bean. Kinda' new on this forum & I was a little nervous about posting a recipe so it's good to get positive feedback. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Dec 13, 09 at 14:20 I did mara's "Fried Apples" for breakfast. They were delicious! I made Gingerbread Pancakes, which were close to a disaster, but luckily I had those apples to top the pancakes with. I think I got the griddle too hot, or something, but the pancakes burned on the outside and were raw on the inside. I'll start a different thread to ask about cooking pancakes, though. Anyway, we salvaged a few for a photograph. Jerry, my DH, is the photographer. Photobucket Sally o RE: Forgot the recipe clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Dec 13, 09 at 16:34 Here's the recipe for the gingerbread pancakes, in case anyone is interested. It's from King Arthur Flour Baker's Companion. Gingerbread Pancakes 1 cup (4 1/4 ounces) unbleached all-purpose flour (I used about half and half white whole wheat and all-purpose) 1/4 cup (1 1/4 ounces) yellow cornmeal 2 tablespoons (7/8 ounce) sugar 1/2 teaspoon cinnamon 3/4 teaspoon ginger 1/8 teaspoon ground cloves 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup (1 3/4 ounces) chopped crystallized ginger (optional) (I used about half to 2/3 that amount, being stingy) 2 tablespoons (7/8 ounce) vegetable oil 1/4 cup (3 ounces) molasses 1 cup (8 ounces) buttermilk 1 large egg, lightly beaten In a large mixing bowl, whisk together the flour, cornmeal, sugar, sices, salt, baking powder, baking soda, and the crystallized ginger. In a separate bowl, mix together the oil, molasses, buttermilk, and egg. Add liquids to dry ingredients all at once, stirring until just combined. Preheat a griddle and lightly grease it. Drop the batter, 1/4 cup at a time, to make a 3 1/2-inch pancake. Cook until the edges look dry and some of the bubbles that come to the surface break. Turn the pancakes over to finish cooking, then remove them from griddle to a warm serving dish. The cookbook recommends serving these with warm applsauce, sliced peaches, or warm custard sauce. They also suggest some lightly sweetened whipped cream as an enhancement. I think that would have been fabulous over those apples and gingerbread pancakes, and I would have gotten all my calories in for the week in that one meal, lol! Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 13, 09 at 21:26 Sally, the Gingerbread Pancakes sound really good. Since I enjoy the combo of ginger and pears. In fact, my head is suggesting turning the idea into a dessert. I might try adding additional milk and an extra egg, making a thin batter, more like a crepe. As Mara noted, saute'd pears are also good and might be extra good with a gingerbread crepe...going to have to try it! Well folks, all the recipes sound really good. I know I'll be trying many of them, thanks for all the work you did posting. I'll be back in a few minutes, gotta make sure I have all your names in the hat... :) Nancy o And the winner is.... clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 13, 09 at 21:47 WoooooHooooo! Are you ready???? drum roll please..... The next CF'er to pick the *star* ingredient is: Beanthere_Dunthat Bean, if you would make a choice and post it here, I'll set up the next Cookalong. Thanks!!! Nancy o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Dec 14, 09 at 7:52 ttt o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Dec 14, 09 at 9:41 I like the way you're thinking, Nancy! Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Dec 14, 09 at 19:32 ttt Beenthere_Dunthat.... yoohoo where are you? o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 15, 09 at 0:33 Is anyone else having trouble getting a post reply through? Nancy, I pick walnuts. :) o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 8:17 Good choice for this time of year! Thanks!! I've set up the next Cookalong, here's the link.. Here is a link that might be useful: Cookalong #17---------WALNUTS o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 11:21 It's funny that all the posts are here but only shows 2 or 3 posts on the main page..

Posted by booberry85 (becky@leadsafe.us) on Sun, Nov 28, 10 at 19:04 I made the Butterhorns and Doucanoe's Holiday Biscotti today with my nieces. Yum! They both got a big thumbs up from the nieces! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Sun, Nov 28, 10 at 20:25 Great idea Nancy! This will be a great reference for holiday cookies and treats. I have a couple of good bar recipes and would love to see some recipes for those too if that's cool with everyone. Here is a great Gingersnap recipe that Ann shared a few years back. I'll be back with a few more next week. Image Hosting by Gingersnaps - Extra-Spicy Gingersnaps ===================================== Posted by: KarenInSeattle on Thu, Oct 17, 02 at 19:14 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon cinnamon 1 teaspoon ground ginger, or more to taste 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup granulated sugar, plus extra for rolling 1 cup light brown sugar, packed 1/3 cup molasses (not blackstrap) 1/4 cup egg whites (from about 2 eggs) Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition. Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container. Yield: 60 cookies David o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by momof2doxies (My Page) on Mon, Nov 29, 10 at 21:28 The World Peace Cookies always make it into my baskets. I can't remember who shared this recipe with the forum though. World Peace Cookies - Splendid Table Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark �" there's cocoa in the dough �" and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt �" Pierre uses fleur de sel, a moist, off-white sea salt �" that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek �" if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough �" for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking �" just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them �" don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes �" they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. Linda o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jojoco (My Page) on Tue, Nov 30, 10 at 12:04 While rugelach might not appear on many traditional Christmas cookie platters, it is always on mine. Photobucket Rugelach 2001, Barefoot Contessa Parties!, All Rights Reserved .Prep Time:10 minInactive Prep Time:1 hr 30 minCook Time:15 minLevel: EasyServes: 4 dozen cookies.Ingredients •8 ounces cream cheese, at room temperature •1/2-pound unsalted butter, at room temperature •1/4 cup granulated sugar plus 9 tablespoons •1/4 teaspoon kosher salt •1 teaspoon pure vanilla extract •2 cups all-purpose flour •1/4 cup light brown sugar, packed •1 1/2 teaspoons ground cinnamon •3/4 cup raisins •1 cup walnuts, finely chopped •1/2 cup apricot preserves, pureed in a food processor •1 egg beaten with 1 tablespoon milk, for egg wash Directions Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges��"cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. .Printed from on Tue Nov 30 2010 © 2010 Television Food Network, G.P. All Rights Reserved This is a fabulous recipe that also freezes well. It is labor intensive, but well worth it. Jo o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Tue, Nov 30, 10 at 12:47 David , I love you big guy...but you knew that! I have been watching this thread for a 5th cookie that would complement the cookie recipes I had settled on for our annual cookie bake yet still being something Sara can manage. Those gingersnaps are it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Wed, Dec 1, 10 at 9:36 "Sleighbells ring!!! Are you listening?" We have a few sprinkles of snow at my house! Yeah I know, so what? In the sunny south it's not that common and how appropriate that it's the first day of December! Love this thread and I'm going to save it all. I, the non- baker, have selected 18 recipes I'd like to try. We'll see how that goes. I have a question. Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top. Sound familiar to anyone? I love most anything that has cinnamon and nuts. I hope this rings a bell with someone. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 10:43 Jude a little snow sure can put you in the spirit. We're having rain and high winds. Thanks for starting this thread Nancy. I've been loving it. There sure are a lot of cookies I'd like to make, but there are several I will make for sure this season. As I said on another thread I'm going to try your cream cheese cutouts. I love rugelach and other cream cheese based pastries so these sound like a winner to me. Plantmaven, I love recipes that have been handed down, plus I like cookies that are dark horses, as my contribution will show, so the Amish Sugar Cookies are making the list too. Lori's jam thumbprints are calling me... seriously calling... Cocooonuttt... Coconutttt. Real little yappers those ones. Love rugelach so some version of those, lekvar is my fave. Other than those for sure... hmm.. gingernaps, butterhorns, some type of biscotti..oh, the cuccidati..time will tell. Last year I made the World Peace Cookies and everyone loved them. My offering is an unusual cookie. We first got them about fifteen or twenty years ago from a coworker of Christy and have been making them ever since. They're a soft cookie that's in between a sweet biscuit and cake-like. Hard to describe but very addicting. Not overly sweet. Ricotta Cookies from Elaine 1 C. sugar 1/2# butter 3 eggs 1# ricotta 2 tsp. vanilla 4 C. flour 1 tsp. baking powder 1 tsp. salt Cream sugar and butter well. Add the eggs, one at a time. Stir in the ricotta and vanilla. Mix the dry ingredients together and add until just well incorporated. Drop by spoonful on a greased pan/parchment paper. Bake at 350 for about 12 minutes. Allow cookies to cool most of the way then glaze. Sometimes we put a few nonpareils on the wet glaze. Glaze 1 box 10X/Confectioners sugar 1 stick butter 1 tsp. vanilla milk Cream sugar and butter. Add vanilla and enough milk to form a glaze. You can vary the recipe by adding a few tablespoons of lemon juice to the dough and/or a teaspoon of lemon zest to the glaze. We generally make them the plain traditional way. I'd also like to include one more shortbread from my Aunt. Aunt Minervas Scotch Shortbread 1 C. butter [soft] 5/8 C. sugar [1/2C + 2T.] 2 1/2 C. flour Mix butter and sugar thoroughly and add flour. Chill dough and roll to 1/3 to 1/2 inch thick. These cut nicely with simple cutters. Our tradition is to use a small 2" star. Bake on ungreased pan at 300 degrees for 20-25 minutes. Edges should have barely begun to color. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Wed, Dec 1, 10 at 11:49 It's simply not the holidays without these cookies around our house & now our grown kids' homes as well. The recipe is from my maternal great grandmother, Harriett Mariah. She was born in 1836 & died in 1913. Harriett was married in 1855 & these are Civil War era cookies. Families were large then so this recipe makes a lot of cookies. My cookie cutters are large - mostly those 5-6" copper ones & I still get 4-5 dozen. They are also not overly sweet (sugar was expensive in the mid-1800s!). They're tender & a bit cake-like but hold their shape for cut-outs. Freshly grated nutmeg makes a huge difference as does the sour milk. After glazing with the egg wash, I sprinkle with non-melting sugar crystals from KA but they are also good iced/decorated. We just prefer them without the sweet icing. HARRIETT MARIAH RUNNELS HARTZELL'S CHRISTMAS SUGAR COOKIES Ingredients: 2 Cups Sugar 2 Eggs (slightly beaten) 1 Cup Butter (softened) 1 Cup Whole Milk (soured) 1 Teaspoon Baking Soda 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Nutmeg (freshly grated) 5-6 Cups All-Purpose Flour (enough to make a moderately stiff dough - should still be a bit soft) Glaze: 1 Egg & 2 Tablespoons Water Blended Cream the softened butter with the sugar until light & fluffy. Add the beaten eggs and continue beating until mixture is light yellow. Stir in the baking soda, baking powder, salt, and ground nutmeg. Alternately, add equal portions of the all-purpose flour and soured milk, stirring well after each addition. When the flour is completely blended into the butter/sugar mixture, you will have a soft dough. Shape dough into a ball, cover, and refrigerate for 1-2 hours until slightly firm before rolling. When chilled, divide the dough into two equal portions and return one portion to the refrigerator. On a lightly floured pastry board, roll one portion of the dough to a thickness of approximately 1/4 inch. Place cut cookies on a non-greased baking sheet and brush lightly with the egg/water glaze. Sprinkle with granulated sugar or colored sugar crystals. BAKE AT 325 DEGREES for 20-25 minutes. Cookies will puff slightly during baking. Do not overbake. They should still be white on the top & just beginning to turn golden on the bottom. They will be firm to the touch but not crisp. Coconut, your cookies sound very good. We'll add them to this year's list. There are so many yummy cookies here it's hard to narrow it down to something reasonable for 2 people! :) /tricia o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 11:56 LOL Tricia, thanks. I know what you mean. We are only two here too. We do send some but what I tend to do for us is make one pan of a cookie then freeze the rest of the dough in quart baggies then bring out a few at a time. I like fresh cookies anyway so this works for us. Luckily most/many cookie doughs freeze or even keep in the fridge for quite a while. Something like my ricotta cookie that doesn't freeze as well I just freeze the cookies right away and glaze later. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Dec 1, 10 at 13:39 I hope everyone keeps adding their faveroites. I have more to add myself. This is turning out to be a marvelous list, it wil keep me in 'cookies to try' for a long time and I love that thought. Coconut, the ricotta cookies scream at me to add a little lemon zest. There was a ricotta pancake recipe a few years ago that had lemon zest in them and they were to die for. I saw your note and can't wait to try. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakemayor (My Page) on Wed, Dec 1, 10 at 16:45 It's like a winter wonderland here in Michigan today. About two inches of snow so far. It made me excited to bake cookies!!! So I started. I just took Doucanoe's "Holiday Biscotti" out of the oven and it smells heavenly. Thank you! As I was looking through my cookies recipes, I came across one that I haven't made in years but remember that I loved it so. Here it is! I remember I always doubled the recipe. Czechoslovakian Cookie 1 Cup butter 1 Cup sugar 2 Egg yolks 2 Cups flour 1 Cup chopped walnuts (I'm sure pecans could be used) 3/4 Cup strawberry jam Cream butter and sugar, beat in egg yolks. Gradully stir in flour, then walnuts. Form mixture into a ball and cut in half. Wrap one half of dough in plastic wrap and place in freezer to chill. Pat remaining half of dough into an ungreased square cake pan (9x9) Spread jam over mixture. Remove remaining half of dough from freezer and roll between two pieces of wax paper to 9x9 size. Remove wax paper and invert in pan. Peel off the remaining paper and gently press edges of dough against pan. Bake 325 for 55-60 minutes. Cut into small bars. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tropicals9b (My Page) on Wed, Dec 1, 10 at 21:47 I made the Ina Garten Jam Thumbprints last night and was so mad - they were awful! Tasted like lumps of raw flour! I wasted 3 sticks of butter and all the other ingredients! But after sitting out overnight, room temp, covered in plastic wrap....today they are phenomenal. I brought them in to work and people went nuts over them. Thanks for posting it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Thu, Dec 2, 10 at 10:59 "Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top." That sounds like Hamentaschen (sp?), maybe? I've never made them, but have been wanting to try them. So I'm looking for a recipe for them too. Here is one my mother used to make, many years ago It's from a cookbook she had that was apparently put out by the Burnett Co, a brand of extracts and I don't know what all else they may have made. We used to cut them out in different shapes & sprinkle with colored sugar at Christmas. SAND TARTS 1/2 C shortening 1 C sugar 1 egg 1 Tbsp water 2 C flour 2 Tsp baking powder 1/4 Tsp salt 1/4 C almonds 1 Tsp Burnett's vanilla Blend shortening & sugar. Add egg and water. Beat thoroughly. Add flour, salt, and baking powder, which have been mixed together. Mix well. Chill. Turn out onto a floured molding board and roll very thin. Cut into diamonds and sprinkle with sugar and Burnett's ground cinnamon. Place 2 or 3 blnched almonds on top of each diamond and place cookies on greased baking sheets. Bake in a moderate oven (350 degrees) for 10 minutes. Burnett's Lemon, Raspberry, Cherry, Strawberry, Maple, Almond or Orange Extract may be used instead of Burnett''s Vanilla. Burnett's Food Colors may be sued to color these cookies any desired shade. I have typed this recipe exactly the way it is worded on this old cookbook page I have. I thought it kind on interesting, so may be some of you will, too. Now days, here in Texas, "Sand Tarts" are a completely different kind of cookie, not a cut out at all, but more of a 'rolled into a ball' type, and have finely chopped nuts in them, then rolled in powdered sugar. I have a couple more recipes, will post them later. I'm out of time now. Rusty o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Thu, Dec 2, 10 at 11:37 Here's a list of some of my favorites. You'll have to scroll down a bit to get to the recipes. My favorite Chocolate Chip Cookie recipe is not on the same page, so I'll add it below. Brown Sugar Chocolate Chip Cookies 2½ cups AP flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups light brown sugar, packed 2 large eggs 1 tablespoon vanilla extract 2 cups semisweet chocolate chunks, or chocolate chips ½ cup chopped walnuts, optional Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chunks, and nuts. Drop by tablespoons onto sheet pan and bake in a 350°F oven, for 12-15 minutes. Sol o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Dec 4, 10 at 9:30 Let the holiday baking begin! This is such a great thread. I make cookies all the time so Christmas is the one time a year I make candy. Made microwave caramels and peanut clusters last night for a cookie exchange and DS's middle school band reception. Buckeyes will coming in the next week and before Christmas I will make my usual toffee, peanut brittle, Sharon's peppermint bark, and caramel corn. caramels and peanut clusters Aunt Pat's Peanut Clusters 1 lb white almond bark 1 12 oz bag chocolate chips 20 oz salted Spanish peanuts Melt almond bark and chocolate chips together, stir in peanuts and scoop into balls onto wax paper. Here is a link that might be useful: Micro caramels recipe o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Dec 5, 10 at 16:28 Those look great, Tracy! Nancy, I have a question about your cream cheese sugar cookies. Could I substitute Marscapone? I have some in the fridge, but no cream cheese. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by woodie2 (My Page) on Sun, Dec 5, 10 at 18:02 Coconut I make almost the identical Ricotta cookies, but Wiz, I wouldn't want lemon in mine, I love the vanilla ricotta cake like taste, just melts in your mouth! I have a lot of favorites and some are from this forum over the years and have been posted above already! Here are a couple that haven't been posted yet with thanks to Diane and Jenn and my Mom and Grandma..................... CRAFTYRN'S TIGER BARK =========== 1 Cup milk chocolate chips 2 Cups (12 ounces) vanilla milk chips or almond bark 2 Cups peanut butter chips 1/2 Cup chopped peanuts Line jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into squares . WOODIE'S MOM'S TOFFEE SQUARES 1 cup butter 1 cup brown sugar 1 egg yolk 1 teaspoon vanilla 2 cups flour 1/4 teaspoon salt 3 to 4 milk chocolate bars (7/8 ounces each) 1/2 cup chopped nuts Preheat oven to 350. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13 x 10 inches on greased baking sheet, leaving about 1 inch all around edges. Bake 20 to 25 minutes at 350 or until nicely browned. Crust will still be soft. Remove from oven. Immediately place separated squares of chocolate on top of hot crust. Let stand until soft; then spread evenly over entire surface. Sprinkle with nuts while still warm then cut into small squares while warm. Makes 6 to 7 dozen squares MY GRANDMA'S CHOCOLATE WALNUT PUFFS 1 cup (6 ounce package) semi-sweet chocolate chips 2 egg whites, room temp 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon vanilla 1/2 tablespoon white vinegar 3/4 cups chopped walnuts Preheat oven to 350. Line cookie sheet with parchment paper. Melt chocolate over warm water. Beat egg whites with salt til foamy. Gradually add sugar. Beat til peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350. Remove from oven and let sit on cookie sheet for 2-3 minutes to set up. Makes 36 cookies JENN'S CRANBERRY LEMON COOKIES A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Dec 5, 10 at 21:16 Rusty, thanks for the suggestion. I googled those cookies and they are interesting but different than I made. After thinking about it, I was wrong about the assembly of the cookies. The dough for the ones I made was cut in a square, but the filling was put on a diagonal and the opposing two corners overlapped and pinched to seal. I wish I could remember what else was in the filling besides sugar, cinnamon and nuts, probably butter etc. I remember seeing recipes for Sand Tarts in recipe books when my children were small (many moons ago), but I don't think I ever made them. Anyhow, thanks a lot. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by bcskye (My Page) on Mon, Dec 6, 10 at 16:33 Does anyone have any t&t cookie recipes made with honey instead of sugar? I've looked and found some online, but you never know if they've really been tried before rating. I was particularly interested in some Hermits and anything that I could make for a Sugar Free Christmas plate of cookies. We are both diabetic and have so many friends and relatives that are as well. I would like really good and pretty cookies to serve and gift. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Tue, Dec 7, 10 at 3:53 Woodie, must be a New Jersey Italian cookie. Smiles. Our friend Elaine lived in Trenton, but I think her family might come from more up by you. I always want mine plain too. They have a really great, distinctive, subtle flavor. I love walnuts and I had Christy pick up some extra today so I can try your Grandmothers Walnut Puffs. Sounds right up my alley. Bcskye, I don't have any in particular. Do you use Splenda in cooking at all? With that you should be able to make many recipes. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Tue, Dec 7, 10 at 6:22 Thanks to all for the recipes.....what wonderful cookies!! I am not baking this year...gonna travel by air and you know how those TSA people are!! Anyway, I don't know if this really qualifies as a cookie but they are incredibly easy, very very good, and loved by many. Kids love to help make these. I found the recipe on the Kitchenaid forum several years ago, don't remember who posted it but here it is: Oreo Truffles aka Oreo Balls -------- ------------ -------------------------------- 1 pound Oreo Cookies -- 3 sleeves 1 8 oz Cream Cheese -- room temp 1 pound melting milk chocolate 1/2 pound melting white chocolate -- (Can vary the colors depending upon the occasion) Using a food processor, grind cookies to a fine powder Using mixer, blend cookie powder and cream cheese until thoroughly mixed (should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted tool, lift ball out of chocolate and let excess chocolate drip off. Place on wax-paper lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. If not eating that day. store in airtight container, in refrigerator. Let come to room temperature before eating. We like them either way....we just like them. Murphy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Dec 7, 10 at 8:39 Sally2, I really don't know if you could sub Marscapone for the cream cheese. I would try it though. You might need to adjust the flour for the difference in moisture but I think it would taste fine. If you try it, please report back. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Dec 7, 10 at 9:34 Okay. I've had some Marscapone in the fridge planning to use it someday, but it's getting to the point that someday needs to come soon. I'll see what happens. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by iris_gal (My Page) on Tue, Dec 7, 10 at 18:16 Love this thread. Here are my two finest cookie/bar recipes. Enjoy. My mother got the recipe for Nanaimo Bars in Vancouver B.C. in the 1950s. When cut the 3 layers resemble the dark, light, dark of the Nanaimo ferry in the distance. It contains a raw egg in the base which has never caused problems. It is simply the best bar I've ever tasted. After chocolate my favorite is marzipan. Every Christmas my SIL and I would spend a day making miniature marzipan fruits: apples painted with red food coloring, oranges rolled in tinted granulated sugar with a clove for stem, bananas painted also, Xmas trees using Scandinavian butter paddles for texture, etc. Finally in the late 80's I found a recipe worthy of the paste. As good as the finest bakery item. *** Nanaimo Bars 1/2 c. margarine, melted 1/4 c. sugar 5 Tb. cocoa 1 tsp. vanilla 1 egg, slightly beaten 1/2 c. chopped walnuts 2 c. graham cracker crumbs (34 single) 1 c. coconut 1/4 c. margarine 2 Tb. vanilla custard powder (pudding & pie filling) 2 c. pd. sugar, sifted 3 Tb. milk 4 squares (4 oz.) semisweet or bittersweet choc. 1 Tb. butter Stir melted margarine, sugar, cocoa, vanilla & egg together thoroughly. Stir in nuts, cracker crumbs & coconut until well mixed. Firmly press into 9x9 pan; chill. Beat margarine & custard powder; beat in pd. sugar alternately with milk. Spread over chilled base; set aside. Melt choc. & butter. Dribble over frosting layer & carefully spread to cover. Before top choc. layer hardens, score into narrow bars with sharp paring knife. Chill overnight. Cut into bars; store in refrigerator, tightly covered. Easily keeps 3 weeks. Notes double recipe in 9x13; prefer bittersweet choc. in top layer. today's margarines are too soft - use butter. ===================================================== *** Almond Triangles (Sunset 12-87) 2 1/2 C. flour 8 oz. butter 1 egg Make as pie pastry except knead a bit. (or it will be too crumbly) Press into 9 x 13 pan. Cover & set aside. 8 oz. almond paste 2 eggs 1 C. sugar 1 C. slivered or thinly sliced blanched almonds Break marzipan up with mixer, or by fork, into vy. small chunks. If it has been on the grocery shelf too long this will take awhile. Add one egg & beat just til smooth. Stir in other egg (prevents adding additional air) & sugar until well mixed & smooth. Spread almond paste mixture over pastry base. Sprinkle with silvered almonds, pressing them in gently. Preheated 350 degree oven for about 35 min. Cool in pan. Cut 3" or larger squares, then triangles. (sacrifice a 1 inch strip to ease removal of first row) Store well wrapped in refrigerator for 1 1/2 weeks. Haven't tried freezing. Notes Thinly sliced almonds dislodge when cutting - use very sharp knife. If unable to find Almond Paste this is wonderful: Homemade Almond Paste 1 1/2 C. blanched almonds 1 1/2 C. sifted pd. sugar 1 egg white 1 tsp. almond extract 1/4 tsp. salt Grind almonds fine. Mix thoroughly into stiff paste with remaining ingredients. Makes 13 oz. about 1 1/3 cups.