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 ruthanna (My Page) on Tue, Jan 19, 10 at 10:22 Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home. Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. I’ve posted this one before. It’s on the lighter side and a good complement to heavy dishes like lasagne. LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. ------------ Vegetable timbales have always been one of our family favorites for meatless meals. It’s common to find recipes for them in early 20th century cookbooks. Photobucket SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jan 19, 10 at 11:33 Elery and I even made AND ate spinach this weekend, we did individual spinach and swiss cheese quiches for the "appetizer tasting". They were fast and easy and we did them without crust in mini muffin pans. Annie o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 19, 10 at 14:46 beanthere_dunthat, The mint chutney that I usually use is a dark green runny paste. If you have a Coconut-mint chutney that you like then I'd substitute that for both the mango chutney and the mint chutney. A more authentic version of this recipe I came across started with making your own cheese. Yeah I'll get right on that. I found a mexican farmer's cheese at one local grocery store that was more like the "paneer" that is typically used, but to me the Feta cheese is pretty similar in in texture and "bite" in the dish, and although the Feta is much more strongly flavored than then usual "paneer", there are enough other strong flavors in the dish that you really don't notice it, and it is much easier to find feta than "paneer" or mexican farmers cheese. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Jan 23, 10 at 15:49 I got this from a friend who got it from epicurious. I have made it MANY times and everyone loves it. It is nice to make for a big family breakfast as a savory casserole in addition to the french toast type ones. Spinach and Cheese Strata, epicurious * 1 (10-oz) package frozen spinach, thawed (fresh works great too) * 1 1/2 cups finely chopped onion (1 large) * 3 tablespoons unsalted butter * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/4 teaspoon freshly grated nutmeg * 8 cups cubed (1 inch) French or Italian bread (1/2 lb) * 6 oz coarsely grated Gruyère (2 cups) * 2 oz finely grated Parmigiano-Reggiano (1 cup) * 2 3/4 cups milk * 9 large eggs * 2 tablespoons Dijon mustard Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. Here is a link that might be useful: Spinach and Cheese Strata o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 19:45 There's some pretty tasty recipes here! I don't do spinach, so I couldn't help much. Maybe I'll give it a try again....in the next 7 years. Then again.... I just drew a name for the next Cookalong... Caliloo (Alexa) hope you can pick something fast, so I can get it started, I have to leave town for a few days tomorrow. Nancy o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 22:00 Caliloo?? o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 7:22 TTT o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jan 25, 10 at 7:46 Here I am! I actually already got to pick something (corn last time) so if I can have a second shot I will choose...... BROCCOLI! However, if you want to give someone else a turn to pick, I will certainly withdraw my suggestion :-) Alexa o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 9:07 Alexa, I drew your name fair and square so you are on! **********Broccoli*************** Nancy Here is a link that might be useful: Cookalong #20-----BROCCOLI o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 25, 10 at 10:02 Well, I almost didn't do spinach last night, because I've been eating spinach almost every day, and want to branch out into other veggies. But I decided to just try something different than what I usually do, which is spinach salad, or throwing a handful or two of spinach into whatever soup I'm heating up. So, I made spinach pesto. I used a basic basil pesto recipe as a template, but changed the ingredients quite a bit, keeping with the general idea of pesto. It turned out quite good, and even DH liked it. He says he doesn't like garlic with spinach (go figure) so I wasn't sure if he'd like this, but he loved it. I used 2 cloves of garlic, but I think one fat one would have been better - it was a bit strong. I'll write out the recipe as I made it, though. My recipe is adapted from Deborah Madison's recipe for Pesto, from Vegetarian Cooking for Everyone. Spinach and Goat Cheese Pesto 1 or 2 plump garlic cloves salt 3 tablespoons (or small handfuls) of walnuts 3 big handfuls (or cups, loosely packed) of fresh spinach 1 4 oz. package goat cheese 2 tablespoons pecorino Romano (optional, to taste) 1/2 cup extra virgin olive oil 1 squeeze, aprox. 1 teaspoon lemon juice pinch cayenne pinch freshly ground nutmeg In a food processor, process the garlic, salt and walnuts until fairly finely chopped, then add the spinach and olive oil. When smooth, add the goat cheese, lemon juice, cayenne and nutmeg, and process to combine. Sally

Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Aug 10, 10 at 23:54 Ready for another Cookalong? Joanm looked in her pantry to come up with this next focus ingredient and it's something that everybody uses.... Cinnamon!!!!!!!!! Without even looking it up, I'm sure it's the most popular, well used spice in the world. I can't wait to see your favorite T+T recipes. Nancy Here is a link that might be useful: Cookalong #32 ---------- PEACHES! Follow-Up Postings: o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Wed, Aug 11, 10 at 0:04 Cinnamon and ground red pepper...mixed half and half makes an awesome rub for a grilled pork loin! And we have cinnamon rolls apple dumplings any kind of crisp...apple peach, rhubarb blue berry is nothing without cinnamon. And a lovely Greek tomato sauce with as trong whiff of cinnamon. I need to make a Penzey's run! Linda C o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Wed, Aug 11, 10 at 14:29 This is my ''go to recipe'' when I need something quick! Forgive me for not posting something new, but this is an old favorite. One Bowl Chocolate Cupcakes With Cinnamon Buttercream Frosting Makes 2 dozen 3/4 cup unsweetened cocoa powder 1 1/2 cups all-purpose flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup warm water 3/4 cup buttermilk 3 tablespoons vegetable oil 1 teaspoon pure vanilla extract Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Divide the batter evenly among liners (use an ice cream scoop), filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely. Cinnamon Buttercream 1 cup butter 1 T. vanilla 1 T. ground cinnamon (Penzey’s Vietnamese Cinnamon) 1 lb. powdered sugar 3 T. Half and Half or cream o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Wed, Aug 11, 10 at 14:39 My favorite thing to do with cinnamon.. "ornaments" Drain a cup of applesauce well overnight in a coffee filter lined wire strainer. Mix enough cinnamon in to make a moist but firm dough. Roll out to between an 1/8"-1/4" and cut out with cookie cutters or form into small "buttons" with your hands. Let dry in a low oven, dehydrator or tight weaved cooling rack until dry.. I like to use them as "package" decorations as well as garlands on the Christmas tree..or even in a glass vase, with christmas lights...(the warmth scents the room)... I'll be back with a few "edible" recipes. LOL o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Aug 11, 10 at 15:22 Some favorites... Cinnamon Swirl Quick Bread 2 cups all purpose flour 1 1/2 cups sugar, divided 1 tsp. baking soda 1/2 tsp salt 1 cup buttermilk 1 egg 1/4 cup vegetable oil 3 tsp. ground cinnamon Glaze: 1/4 cup confectioner' s sugar 1 1/2 to 2 tsp. milk Combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. Grease the bottom only of a 9 x 5 inch loaf pan. Pour half of the batter into pan. Sprinkle with half of the cinnamon sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon sugar; cut through batter with a knife to swirl. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted comes out clean. Cool completely. Combine glaze ingredients and drizzle over loaf. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Harvest Breakfast Bake 3/4 cup quick-cooking oats 3/4 cup warm apple juice 2 tablespoons oil or applesauce 2 large egg whites 2 teaspoons vanilla 1 tablespoon margarine , melted 1 cup packed brown sugar , divided 1 large granny smith apples , peeled and thinly sliced (about 1 1/2 c.) 1 1/4 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Preheat oven to 350°F Combine oats, apple juice, and oil or applesauce in a small bowl; let stand for 10 minutes.Stir in egg whites and vanilla. Pour margarine in the bottom of a 9" round cake pan coated with cooking spray.Sprinkle 1/4 cup brown sugar.Arrange apple slices spoke-like on top of brown sugar, working from center of pan to edge. Combine 3/4 cup brown sugar, flour, baking soda, cinnamon, salt, and nutmeg in a large bowl; stir with a whisk.Add oat mixture and stir just until moistened.Pour into prepared pan. Bake at 350°F for 40 minutes or until wooden pick inserted in center comes out clean.Cool in pan 10 minutes Place a plate upside down on top of cake; invert onto plate.Cut into wedges. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Cinnamon Crepes Serves: 6 to 8 (generously) / Preparation time: 45 minutes Total time: 1 hour 45 minutes Don't let the long list of ingredients discourage you. All the ingredients can be prepared a day ahead and combined the day you serve. These make generous portions, enough to share. CREPES 1 1/2 cups all-purpose flour Pinch of salt 3 large eggs 1/2 cup sugar 1 1/2 to 2 cups milk 1 teaspoon vanilla extract 4 tablespoons clarified butter CREAM FILLING 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar SAUCE TOPPING 1 1/2 cups light brown sugar 1/2 teaspoon flour 1 cup water 1 tablespoon butter 1 teaspoon maple flavoring APPLE FILLING 4 Golden Delicious apples, peeled, cored, shredded 2 teaspoons cinnamon 1 tablespoon sugar GARNISH Whipped cream Maraschino cherries Confectioners' sugar Whisk together the flour and salt in a medium bowl. In a separate large bowl, whisk together the eggs and sugar. Whisk in 1 1/2 cups of the milk, the vanilla and the flour until combined. If the mixture is too thick, add the remaining milk. Cover and refrigerate batter for 30 minutes. Heat a crepe pan or an 8-inch skillet over medium heat for about 1 minute. Cover the surface of the pan with 1 tablespoon of clarified butter and heat until it sizzles. Ladle about 1/2 cup of the batter into the middle of the pan and immediately start swirling the pan to move the batter over the surface. Cook for 45 seconds or until the crepe is lightly golden brown. Flip the crepe over and cook the other side for 20 seconds. Remove the crepe to a plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed. Place wax paper between the crepe layers. The crepes can be refrigerated for up to 3 days. Makes 6 to 8 crepes depending on how thick you like them. To make the cream filling, in a medium bowl, beat the cream cheese until it's smooth. Add the confectioners' sugar and beat until it's incorporated. Set the cheese aside. For the sauce topping, in a saucepan, combine the brown sugar, flour and water. Cook over medium heat until the mix becomes slightly thick. Remove it from the heat and whisk in the butter and maple flavoring. Set the sauce aside. To make the apple filling, place the shredded apples, cinnamon and sugar in a covered microwave dish. Heat on high for 1 minute. Remove and stir. Microwave on high for another 1 minute, then remove and stir them. Continue until the apples are heated through. To serve: Place a warm crepe on a serving plate. Place 2 heaping spoonfuls of the cream filling in the center of the crepe. Spread it the length of the crepe. Add about 1/2 cup of the heated apple filling. Fold both sides of crepe toward the center of filling. Top with 2 spoonfuls of the heated sauce. Top with whipped cream and a maraschino cherry. Sprinkle with confectioners' sugar. From Frances Gurk, Garden City. Tested by Susan Selasky for the Free Press Test Kitchen. Analysis based on generous servings. 730 calories (31% from fat), 25 grams fat (15 grams sat. fat), 117 grams carbohydrates, 12 grams protein, 300 mg sodium, 174 mg cholesterol, 191 mg calcium, 3 grams fiber. Copyright © 2006 Detroit Free Press Inc. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Aug 11, 10 at 15:33 I definitely need to make those ornaments. I will be searching the dollar store for cheap-o cinnamon though, I am not using my Vietnamese stuff for that! LOL! And Nancy - I am so making that Breakfast bake for tomorrow AM! That is one of the few benefits of being an insomniac, I can bake at 4 AM and not heat up the house LOLOLOL! IT sounds fantastic! Here are a couple of favorites at our house: Spice Rubbed Lamb Chops (Morocco) From Food Network Kitchens 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 teaspoon freshly ground cloves 1 teaspoon freshly ground nutmeg 1/2 teaspoon ground cinnamon 8 loin lamb chops Preheat the oven to 325 degrees F. Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. ********************************************************* Greek Meatballs 1 egg, beaten ½ cup soft breadcrumbs 2 tbsp raisins, snipped 2 tbsp pine nuts, toasted 4 cloves garlic, minced ½ tsp salt ½ tsp ground cinnamon (or more to taste) 1 lb ground lamb EVO In a large bowl combine egg, bread crumbs, raisins, pine nuts, garlic, salt and cinnamon. Add lamb, mix well. Moisten hands with water and shape lamb mixture into 32 meatballs. Preheat oven to 400F. Lightly brush a 15 x 10 pan with oil. Place meatballs ½ inch apart on pan. Brush lightly with EVO. Bake about 20 minutes or until cooked through (160F). Drizzle with additional EVO if desired and serve immediately. Yogurt Feta Sauce 4 oz. Crumbed feta cheese ¾ c. plain yogurt (Preferably Greek) 2 T. milk 1 clove minced garlic 1/3 c. seeded cucumber, chopped or shredded 1 t. fresh dill (optional) Place cheese, yogurt, milk and garlic for sauce into food processor using steel blade and process until smooth. Put it in abowl and gently mix in the cukes. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Aug 12, 10 at 9:14 I am kinda picky about what I like cinnmon in. Don't care for it much in savory dishes, or with chocolate, but I do like it in breads and rolls and things with apple or pumpkin. Here is a Lebanese dish from my son-in-law that my daughter raves about. I am going to try it, and hopefully it will change my mind on the savory issue! Stuffed Zucchinis 5 med. zucchinis with centers cored out Stuffing: 1/2 cup short grain rice that has soaked in water for a half hour 1/2 - 1 lb cooked ground beef (depending on your affinity for meat) 1/4 tsp. allspice 1/4 tsp. cinnamon 1tsp. salt ------- 8 oz. tomato sauce (or crushed tomatoes) 3 cups water 6 tbsp lemon juice 1 tsp. dried mint 2 cloves crushed garlic Drain rice and mix with the rest of the stuffing ingredients. Fill each zucchini 3/4 full and place standing up in a stock pot. In a separate bowl, mix the remaining ingredients and pour over zucchinis. Bring to a boil. Reduce heat, cover and cook for an hour or until rice is tender. Eggplant may be substituted for zucchini and if you don' t want the hassle of coring the vegetables, just cut in slices and cook in sauce and serve over rice. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And here is a T&T dessert recipe. I have subbed cream for the evaporated milk with no problem. 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 Linda o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Thu, Aug 12, 10 at 10:57 I'd say these are more of a cross between a scone and a biscuit than a regular biscuit. Found this recipe when I was looking for a way to use up some extra plain yogurt I had. Cinnamon Biscuits Bon Appetit Yield: Makes about 12 biscuits 2/3 cup plus 2 tablespoons sugar 2 cups all-purpose flour 2 cups cake flour 4 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces 2 large eggs 1 cup chilled plain yogurt Blend 2/3 cup sugar, flour, cake flour, baking powder, salt, cinnamon and baking soda in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Beat eggs in medium bowl. Transfer 1 tablespoon beaten eggs to small bowl; reserve for glaze. Whisk yogurt into remaining eggs in medium bowl. Stir yogurt mixture into dry ingredients. Gather dough into ball. Gently knead dough on lightly floured surface until dough just holds together, about 6 turns. Roll or pat dough into 1-inch-thick round. Using 2 1/2- to 3-inch-diameter heart-shaped cookie cutter, cut out biscuits. Gather dough scraps, reroll to 1-inch thickness and cut out additional biscuits. Place biscuits on ungreased baking sheet. (Can be prepared 1 day ahead. Cover biscuits and reserved egg glaze separately and refrigerate.) Preheat oven to 400°F. Brush biscuits with reserved egg glaze. Sprinkle with remaining 2 tablespoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool 10 minutes. Serve warm or at room temperature. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Aug 12, 10 at 16:30 I probably use cinnamon as often in savory dishes as in sweet ones but never in overpowering quantities. I make this often in summer, when green beans and tomatoes are ready in the gardens. BEEF AND GREEN BEAN STEW " 4 servings 1 lb. lean beef 1 Tbs. olive oil 1 large onion, peeled and coarsely chopped 2 vine-ripened tomatoes, peeled, diced 1 cup tomato juice 2 Tbs. lime juice 1/4 tsp. curry powder 1/4 tsp. ground cinnamon 2 Tbs. chopped fresh mint salt and pepper to taste 1 clove garlic, minced 1 pound fresh green beans, tipped and cut Cut the beef into 1 1/2 inch cubes. Brown the meat cubes in the oil in a Dutch oven. Stir in remaining ingredients except green beans. Lower heat to simmering. Cover tightly and simmer over low heat until beef is tender â" about one hour. Stir in green beans. Cover and cook five minutes. Uncover and continue to cook, stirring frequently, until green beans are tender-crisp and liquid is reduced to a thick sauce. Good served with cooked orzo or small boiled potatoes. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Thu, Aug 12, 10 at 16:55 Cognac Fruit Dip This makes a lot; I half the recipe below and itâs plenty for the family Christmas brunch. 12 ounces cream cheese 1 cup confectioners sugar, unsifted 7 ounces marshmallow creme 1 cup sour cream 2 teaspoons vanilla extract 2 teaspoons almond extract 2 teaspoons cinnamon 2 tablespoons cognac whole fresh strawberries for dipping In small bowl of electric mixer, cream the cheese until soft and smooth. Add the confectioners sugar and beat until well-blended. Add the sour cream and the rest of the ingredients. Blend just until well-combined. Cover and chill several hours before serving. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Fri, Aug 13, 10 at 10:01 I'm hoping for recipes for Cinnamon Ice Cream and Cinnamon Babka. Here's my ultra lame-o contribution to this thread. My kids LOVED this for dessert when they were little. Haven't made it in a long time. Spread a tortilla with butter. Sprinkle generously with sugar and cinnamon. Broil till bubbly (maybe 2-3 minutes). Eat. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Fri, Aug 13, 10 at 10:39 I am hoping for a cinnamon ice cream recipe too. I had it at a restaurant once and it wowed me. I tried mixing some cinnamon into store bought vanilla once with mixed results. Now that I have an ice cream maker I should try it again. Here is a recipe that I saw Cat Cora make once. It looked really good and she said she makes it for her family. I haven't tried it yet, but maybe I can give it a shot during the cook along. Cinnamon stewed Chicken Cat Cora Prep: 20 minutes Cook: 1 hour, 15 minutes Makes 6 servings Ingredients: 1 teaspoon ground cinnamon 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (2 1/2- to 3-pound) whole chicken, cut into 8 pieces 2 tablespoons extra-virgin olive oil 2 coarsely chopped yellow onions 5 garlic cloves, minced and divided 1/2 cup dry white wine 1 cup water 1 cup chicken broth 1 (6-ounce) can tomato paste 1 tablespoon chopped fresh oregano 1/2 cup ricotta salata cheese, grated Instructions: 1. Mix cinnamon, salt, and pepper in a bowl. Pat chicken dry with paper towels, and rub with cinnamon seasoning. 2. Heat olive oil in a deep skillet over high heat. (Donât overcrowd chicken, or it will steam rather than brown.) Brown chicken in oil for about 4â"5 minutes on each side. Turn frequently with a spatula. Remove chicken when nicely browned on all sides; set aside. 3. Lower heat to medium-high. Add onions and 3 minced garlic cloves and cook, stirring constantly, for about 3 minutes or until onions are soft and golden brown. Add wine to pan, scraping up any browned bits with a spatula. 4. When wine has evaporated, add water, broth, tomato paste, oregano, and remaining 2 garlic cloves. Return chicken to pan. (Liquid should cover the chicken about three-fourths of the way.) Cover and simmer over low heat about 1 hour or until chicken is tender and cooked through. Add salt and pepper to taste. 5. Serve chicken topped with sauce and sprinkled with cheese. Remove skin before eating. (Serving size: about 1 piece of chicken with sauce) Nutrition: Calories 336; Fat 15g (sat 4g, mono 6g, poly 2g); Choles¬terol 98mg; Protein 35g; Carbohydrate 11g; Sugars 5g; Fiber 2g; Iron 3mg; Sodium 796mg; Calcium 94mg o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Fri, Aug 13, 10 at 13:50 You know, I may be in the minority, but I've tried Cinnamon Ice Cream twice now, and didn't care for it much. It was gritty, and didn't have a great texture. If someone knows how to make it without being gritty, I'd love to know the secret. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Aug 13, 10 at 14:29 I love cinnamon in savory dishes. Here are 3 I like. I'll most likely be making a version of one of them this weekend, as I have lots of veggies to use up. As for sweet, this time of year I'm most likely to use cinnamon ina fruit pie or cobbler. But those things aren't good for my figure so I don't make them unless I know I'll have enough company to help me eat them up before they mold. I might make something this weekend since I am going visiting, and if so I'll report back with the recipe. Influenced Vegetable Stew (From "Enchanted Broccoli Forest" by Molly Katzen) 3/4 cups raw kidney beans, cooked as per your favorite method, or one can of dark red kidneys 3 TBLSP olive oil 4 med. cloves crushed garlic 1 1/2 cups chopped onion 1 1/4 tsp. salt 1 cup thinly sliced potatoes 1 tsp. cinnamon 1 tsp. ground cumin lots of fresh black pepper crushed red hot pepper to taste juice from 1 large lemon 2 large carrots, sliced 1 small cauliflower, broken into small flowerettes 4 med. sided fresh, ripe tomatoes, cubed (I tend to use a can of diced tomatoes here) 2 tsp. honey In a very large skillet, saute the onions and garlic in olive oil, with salt, for 5 minutes, or until the onions are soft and transluscent. Add potatoes, spices and lemon juice. Coer and cook 8-10 minutes, stirring occasionally. (Note: I parboil potatoes, or I add some of the tomato liquid, because otherwise in my experience, starchy potatoes stick to the pan unless you use more olive oil which I don't like to do). Add remaining ingredients except for the beans. Cover, and let stew over med. heat about 30 min, stirring occasionally. Add the cooked beans, stir, cover and let it simmer about 10 more minutes. Serve with tsatsiki (cuke salad with yogurt or sour cream), greek olives and crusty bread. Picadillo (from the "Three Guys from Miami Cook Cuban" Web site) Olive oil for frying 1 large onion, diced 1 large green bell pepper, seeded and finely chopped 4 garlic cloves, minced 2 lbs. ground beef or ground round (I sub one lb. fake meat crumbles. You can also use marinated tofu, carribean or smoked style) 3 tomatoes, peeled, seeded and chopped (again, I'll use canned diced ones unless I have a plethora of fresh ones) 1/2 tsp. ground cumin 1/8 tsp. cinnamon 1/8 tsp. ground cloves 1/2 tsp. oregano 1/2 cup chopped green olives or 1/4 cup capers (optional) Salt and pepper to taste Saute onion, green pepper, and garlic in large frying pan. Fry about 5 min., until they are softened, then add the ground beef. Mash the veg. ingredients into the frying meat. Add the tomatoes, cumin, cinnamon, cloves and oregano and cover. Reduce heat to low and simmer for about 15 minutes. Add olives and raisins and simmer 5 min. longer. Adjust seasonings to taste. Serve over rice or polenta. Optional: instead of serving over rice, you can add potatoes into the mix, 3 cups peeled and diced. Fry with meat and then simmer in tomato sauce. Parboil potatoes if you wish. Add a dash of dry red wine to the final stew. This one is a big hit with kids, like sloppy joes over spaghetti. Not traditional Cinci chili but better, IMHO. More subtle. Cincinnati Style Chili (Recipe courtesy "Gourmet" magazine) 2 TBLSP veg. oil 2 med. onions, chopped 5 cloves garlic, minced 2 lbs. ground beef chuck (I use 1 lb. fake meat crumbles and a can of dark red kidney beans) 4 TBLSP commercial chili powder 1 TBLSP sweet paprika 1 tsp. cumin 1/2 tsp. allspice 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground coriander Salt and fresh ground black pepper 1 bay leaf 1 TBLSP red wine vinegar 1 TBLSP molasses 1 cup tomato sauce 1 1/2 cups water or bouillon (I don't add it all at once and only add as needed to get the desired chili thickness) Spaghetti cooked and drained, kidney beans (If not adding them instead of meat), grated cheddar, chopped white onion and oyster crackers as traditional accomaniments for "Five Ways" chili. I omit the crackers and onions, but heap on the cheddar. In a large heavy pot, heat the oil over med. heat and cook the onions and garlic until softened. Add the ground beef (or veggie equivalent of fake meat and kidney beans), stirring unil the beef is no longer pink. Drain off any excess fat and discard. Add the spices, stirring to combine and cook 1 min. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water/bouillon. Bring to a boil. Reduce heat and simmer chili covered for about 1 1/2 hours, adding additional water if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust salt and pepper. Serve the chili over cooked spahgetti with the traditional accompaniments. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Aug 13, 10 at 15:55 One of my favorites, Cinnamon Bunns, East Coast Style, ( not Cinnamon Rolls ). If anyone would like the Recipe, I'll post it. Thanks Lou o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by nightnurse1968 (My Page) on Fri, Aug 13, 10 at 22:53 This is a great recipe that I make during the holidays but they would be good any time. I never drizzle the icing but I'm sure they are great like that. CINNAMON BUN COOKIES from VANILLA COOKIE DOUGH ½ cup (2 ounces) powdered sugar ¾ cup (1½ sticks, 6 ounces) unsalted butter ½ tsp salt 1½ tsp vanilla extract 1½ cups (6¼ ounces) unbleached all-purpose flour MIDDLE: 1 large egg white 1 Tbs water ¼ cup granulated sugar 1½ tsp ground cinnamon ICING: ½ cup powdered sugar 2 Tbs heavy whipping cream ½ tsp vanilla extract ½ tsp ground cinnamon 1. Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until youâre ready to use it. 2. Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9Ã12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm. 3. Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into ½-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until theyâre a light golden brown. Remove them from the oven and transfer to a rack to cool. 4. Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping). Yield: 2 dozen cookies Read more: o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by gardengrl (My Page) on Sun, Aug 15, 10 at 18:35 This recipe is from Bon Appetit and promises to solve that "strange texture" cinnamon ice-cream can have if the cinnamon powder is added too early in the recipe. I'm sure if you just want cinnamon ice-cream, you can omit the rum. Cinnamon-Rum Ice Cream Makes 1 1/2 quarts 6 large egg yolks 1 1/2 cups heavy whipping cream, divided 1 1/2 cups whole milk 3/4 cup sugar Pinch of salt 2 tablespoons dark rum 2 teaspoons ground cinnamon Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into the custard registers 160° (do not boil), about 5 minutes. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and cinnamon. Chill custard until cold, about 2 hours. Process custard in ice cream maker according to manufacturer's instructions. Transfer ice-cream to container; freeze until firm, at least 4 hours or overnight. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Sun, Aug 15, 10 at 22:39 Alexa, yep $$ store cinnamon...:) o cinnamon recipes clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Sun, Aug 15, 10 at 22:53 Okay here's 2 in my arsenal. Roselin's Chocolate Snickerdoodles 1c buter 1 1/2 c sugar 2 eggs 2 1/4 c flour 1/2 c cocoa 2 t cream of tarter 1 t baking soda 1/2 t salt 1 t vanilla Topping 2T sugar 2 t cinnamon Combine butter, sugar, vanilla and eggs. Cream well. Sift dry ingredients except Topping. Add to egg mixture and chill dough for at least 1 hour. Roll dough into walnut size balls and roll in cinnamon sugar. Place on ungreased cookie sheet and bake at 375F for 8-10 minutes. Makes 4-5 dozen. Applesauce Cake 3/4 c butter, softened 1 1/2 c sugar 3 eggs 2 3/4 c flour 1 1/2 t salt 1 1/2 t baking powder 3/4 t baking soda 3/4 t nutmeg 3/4 t cinnamon 1 14oz can of sweetened applesauce (I use homemade barely sweetened and also have used pear sauce.) 3/4 c chopped nuts (optional) 2 greased loaf pans (8x4) Preheat oven to 350F. Cream butter and sugar until light and fluffy. Add in blended dry ingredients, alternating with applesauce. Stir in 3/4 c chopped nuts before pouring into 2 loaf pans. Bake for 1 hour or until done. (start checking at 50 minutes) Remove and cool for 10 minutes and then remove from pans and cool on rack. Optional Sugar Glaze: Mix 1/2 c icing sugar with 1 T water, pour over cake. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Mon, Aug 16, 10 at 3:49 I will look for what I have in my recipe file, although I lost so much of it when my computer crashed in April. When I was kid and wanted a snack I would make some... Cinnamon Toast Mix equal parts of cinnamon and icing sugar (confectioners' sugar) in a cup. Spread freshly made toast thickly with soft butter. Then sprinkle the sugar/cinnamon mix on top. Eat...Yum...and don't tell your mom or your dentist! SharonCb o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Mon, Aug 16, 10 at 11:21 oooh icing sugar..I never heard of that...it would be meltier..(spell check doesn't like that word) LOL I keep a sugar jar/dispenser full of cinnamon sugar for the boys. But use granulated. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Aug 17, 10 at 21:53 Nancy, I made your Cinnamon Swirl Quick Bread. It came out of the oven 10 minutes ago. Delicious!!! This one's definitely a keeper!! o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Aug 18, 10 at 11:02 I don't have any recipes to share that feature cinnamon that wouldn't basically repeat what's already been posted, but I can see I'm going to be adding many of the above recipes to my arsenal. As far as ornaments are concerned, when my children were small, we painted santa faces on cinnamon sticks, and glued wires to them to make Christmas ornaments. They turned out quite cute. They make long, skinny Santas. We actually still have a few left. Sally o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ci_lantro (My Page) on Thu, Aug 19, 10 at 7:59 Lou, I would love to have a recipe for the cinnamon buns. Those look so yummy! Please post the recipe!! o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Thu, Aug 19, 10 at 10:09 You can't go wrong wtih the Joy of Baking's Cinnamon Rolls. I top mine with a cream cheese frosting. Sometimes I pack them into the pan so that they touch and they end up looking like this: Or I bake them on a cookie sheet, spaced so they don't touch and they look like this: Home Cookin Chapter: Recipes From Thibeault's Table Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 package active dry yeast 1 cup milk 1/3 cup "" butter 1/3 cup sugar 1/2 teaspoon salt "3 eggs Filling: 3/4 cup packed brown"sugar 1/4 cup all-purpose " flour 1 tablespoon ground cinnamon 1/2 Cup" butter 1/2 cup light raisins (optional) 1 tablespoon half-and-half 1 recipe Powdered Sugar Glaze Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, donât chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent over-browning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Aug 19, 10 at 10:12 OMG Ann - those photos are absolutely drool worthy and since I have made that recipe before I know for a fact that it turns out the best product ever! Ci_Lantro - you need to look no further - this IS the Holy Grail of Cinnamon Buns! Alexa o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Aug 19, 10 at 10:59 I don't care for cinnamon with tomatoes, otherwise I love it nearly any way. These cookies are a King Arthur Flour recipe, but I seldom cut them out, I roll them into logs and slice and bake when I want them. I never have cinnamon oil and I sprinkle them with cinnamon sugar before baking. Cinnamon Snaps 1/2 cup (1 stick, 4 ounces) unsalted butter 3/4 cup (5 5/8 ounces) brown sugar, packed 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cinnamon 1/8 teaspoon cinnamon oil, optional 1 large egg 2 tablespoons light corn syrup (1 1/2 ounces) 1 2/3 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour To prepare the dough: In a medium-sized mixing bowl, cream together the butter, sugar, baking soda, salt, ground cinnamon, and cinnamon oil. Beat in the egg and syrup. Add the flour, beating until smooth. Divide the dough in half, and shape each half into a smooth-edged disk (like a hockey puck). Wrap and refrigerate for 1 hour, or overnight. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. To shape and bake the cookies: Working with one half of dough at a time, roll the dough 1/8" thick. Use a cutter to cut the shapes of your choice, and transfer them to the prepared baking sheets. Bake the cookies for 12 to 13 minutes; this will make a cookie thatâs crisp, but not hard. (If you have any doubts about your ovenâs temperature or baking time, bake one cookie first, allow it to cool, and see if itâs the texture you like.) Remove the cookies from the oven, and cool them on the pan for 5 minutes before transferring to a rack to cool completely. Yield: about 7 dozen 2" to 2 ½" cutout cookies. annie o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Aug 19, 10 at 12:47 Ann, you would have to post that recipe. I haven't made those rolls for awhile and now I have a very strong craving. Those are the best unadulterated cinnamon rolls. Just the way I like them. Annie, the cookies would be great too! Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Aug 19, 10 at 15:41 To me Cinnamon Buns/Rolls are what Ann posted. I love those and that recipe is wonderful. The picture Lou posted is what I know as Sticky Buns. I just can't eat them for all the toothache inducing sticky stuff. I like cinnamon buns sometimes with the cream cheese drippy frosting! But I admit to also eating them plain hot from the oven when I can't wait just for the warm yeasty roll. I hate cold weather but I am so ready for a long baking day when it cools off a bit. Kat o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Aug 19, 10 at 15:53 Kat, we've always called them "sticky buns" or _sticky rolls) too, because they're...well...sticky. (grin) I like the frosting on cinnamon rolls but when I was a kid they were never frosted, we ate them hot from the oven with butter on them, like any other bread. I still love them that way the best. Annie o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by rosewitch (My Page) on Thu, Aug 19, 10 at 16:13 Annie, So glad to hear that I am not the only one that likes them with butter and almost plain. I think the cinnamon taste is the best that way! My favorite days growing up were the ones spent in my grandmother's farm kitchen on baking day. She would bake bread, dinner rolls and make apple dumplings and cinnamon rolls; enough for the week. I couldn't wait for the cinnamon rolls to come out of the oven. Oh and there were always chewy oatmeal raisin cookies too. As she aged the oatmeal cookies became the only baking she did; but boy she didn't lose her touch with them. Anyone around would fight over those cookies! She sure didn't have the kitchen equipment we have today, but what she turned out of that kitchen was wonderful. Kat o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Aug 19, 10 at 16:43 I was all set to make Ann T's Cinnamon Buns and then as I was gathering ingredients I realized I was out of yeast! No idea how that happened but in any case, I was still in the mood for something cinnamon-y and I found this recipe in my "to try" file. It is in the oven right now and smells heavenly! And I think I will make the white glaze from Ann cinnamon Buns instead of the brown sugar one listed here... or maybe I'll cover half with one and half with the other. Alexa Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze Cake: ⢠1 stick plus 2 teaspoons unsalted butter ⢠1 1/2 cups packed light brown sugar ⢠2 large eggs ⢠2 cups all purpose flour ⢠1 teaspoon baking soda ⢠1 teaspoon ground cinnamon ⢠1/2 teaspoon salt ⢠1 cup sour cream ⢠1 teaspoon pure vanilla extract ⢠2 cups peeled, cored and chopped apples Crumble Topping: ⢠1/2 cup packed light brown sugar ⢠1/2 cup all purpose flour ⢠1/2 teaspoon ground cinnamon ⢠4 tablespoons unsalted butter, softened Brown Sugar Glaze: ⢠1/2 cup packed light brown sugar ⢠1/2 teaspoon vanilla extract ⢠2 tablespoons water Directions Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Aug 22, 10 at 17:45 All the Cookalong Links Here is a link that might be useful: All the Cookalong Links o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Aug 22, 10 at 22:08 I'll be out of town until Wednesday night. Will draw a name upon my return... Keep adding cinnamon recipes.....I love cinnamon! Denise...thank you for keeping track of the threads! Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by dancinglemons (My Page) on Mon, Aug 23, 10 at 2:51 Baked Beans (semi-homemade) 2 large cans Bush*s Vegetarian Beans 1/2 cup ketchup 2 tablespoons dark brown sugar 1/2 teaspoon ground black pepper 2 tablespoons mustard (yellow) 1/4 teaspoon cinnamon 1/2 cup chopped onions Put all in large pot and simmer for 20 minutes or Bake in 350F oven for 45 minutes Enjoy! DL o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Aug 23, 10 at 10:04 I'm a little late to the party, but I made this last night for DS's and my combined birthday dinner. DH, who says he hates cake, loved it. The best part about it is that it's easy and quick. DH had made some chocolate chip ice cream, and the comments about cinnamon ice cream got me to thinking this would be a perfect match to go with the ice cream. It was. I didn't make the frosting - partly due to time constraints, but also because I figured the ice cream would serve that purpose. I'm not much of a frosting lover. I'll post the recipe for it, anyway. From: Baking, From My Home to Yours by Dorie Greenspan Cinnamon Squares For the cake: 1 1/4 cups plus 2 tablespoons sugar, divided 1 tablespoon plus 2 1/2 teaspoons ground cinnamon, divided 1 1/2 teaspoons instant espresso powder 1 3/4 cups all-purpose flour 2 teaspoons baking powder Pinch of salt 3/4 cup whole milk (I used 1%, which is all I had, and it turned out fine) 2 large eggs 1/2 teaspoon pure vanilla extract 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, melted and cooled 3 ounces bittersweet chocolate, finely chopped, or 1/2 cup store-bought mini chocolate chips For the frosting 6 ounces bittersweet chocolate, finely chopped 2 1/2 tablespoons unsalted butter, cut into 4 pieces Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet. To make the cake: Stir 2 tablespoons of the sugar, 2 1/2 teaspoons of the cinnamon and the espresso together in a small bowl. In a large bowl, whisk together the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogenous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You'll have a smooth, satiny batter. Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again. Bake for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before un-molding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up. To make the frosting: Put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it thins out; the chocolate should be smooth, very shiny, thick and spreadable. (If it thins, leave the frosting at room temperature for a bit, until it thickens a little.) Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2 1/2 inches on a side. Boy, after typing out that frosting recipe, I'm wondering why I didn't want it! Sally o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 23, 10 at 18:14 ci lantro: Sorry I haven't been Posting much, plus I've been away to AC, NJ. Below is the Recipe for the Cinnamon Bunns and Dough. rosewitch: Far as I know Cinnamon Bunns are mainly an East Coast name. Anything West of N.Y. , N.J. and Pa. they are called Sticky Bunns. *********************************** Louâs Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Donât be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you donât want to , donât do it but donât blame me , if you didnât Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. ************************************************* Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: ************************* Louâs - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. ************************* 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - 1/2 teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnât stick to your hands. I now substitute a cup of WW Flour. Makes a nice texture and tender. Stir the yeast in a 1/3 cup of warm water w. 1/2 spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnât stick to your hands. Donât make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Subtle , sweet taste. o PS - Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 23, 10 at 22:03 Should have read thru the Recipe. Didn't know all the Braided Bread was in there too. Lou o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Aug 30, 10 at 10:20 Whew...it's been a busy week, I'm late in getting this next Cookalong started. Here we go....... drawing a name.....it is >>>>>>>> Terri pacnw Terry, please pick out next subject, check the FAQ for the list of what has already been covered. Then post to this thread and I'll set up the new one. Thanks all, there are many good recipes here. Nancy o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by terri_pacnw (My Page) on Mon, Aug 30, 10 at 11:19 WOW...me...a winnner... Well, every thing I could think of..was already chosen.. BUT Chocolate, Chicken(we did years ago, could do a redo), Coconut or Coffee... Ummmm I'm picking Chocolate...cocoa, cocao nibs, milk, dark, semi, white, cocoa butter..bittersweet, unsweetened.. o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Mon, Aug 30, 10 at 11:36 Whether they are called 'Cinnamon Buns', Cinnamon Rolls', or 'Sticky Buns'. I can vouch for Lou's recipe. The grandsons love them! For us, I go light on the syrup, heavy on the cinnamon. Also add lots of walnuts. And 'plump' the raisins in hot water. Addictive! Rusty o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Aug 30, 10 at 11:57 Thanks Terri! What a wonderful choice, there are very few who dislike chocolate. I'll set up the new cookalong.... Here is a link that might be useful: Link to Cookalong # 34 - Chocolate o RE: Cookalong #33 ----------Cinnamon! clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Mon, Aug 30, 10 at 22:33 Rusty: Thanks for the Plug !!! I appreciate it. Almost too late ??? Terri: I have all of them Chocolates, Now I'll have to think of how to use them , besides eating them . Lou

Posted by sally2 (My Page) on Thu, Apr 8, 10 at 9:44 I'm confused? I thought the pasta cookalong was next week, as the pasta party. I didn't do it this past weekend because I thought that's what we were doing. Well, that, and I've been very busy and was gone last weekend. So, the pasta party and pasta cookalong are/were two different things? Thats okay, as I could eat pasta every day...well, I could if I wanted to gain 300 pounds, lol. Bring on the cream cheese, because I'll buy it thinking I'll use it, then it will sit in the fridge for months before I toss it because it's old. It'll be good to get some recipes. Sally o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Apr 8, 10 at 11:40 That settles it Sally, you're just going to have to make a dish this weekend that uses pasta AND cream cheese. Might I suggest noodle pudding, known as "kugel" around my house. I may have a recipe if you would like. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Apr 9, 10 at 9:31 That sounds like a great idea. You want to post it on the pasta party or cream cheese thread? Actually, I'm going out of town again this weekend, but I plan to take whatever I need with me to do the pasta party - I just won't be able to post about it till Monday night or Tuesday. Sally o Pesto Trappanese clip this post email this post what is this? see most clipped and recent clippings Posted by johnliu (My Page) on Fri, Apr 9, 10 at 11:02 Pesto Trappanese This is a dead-easy summer dish, as with many Italian recipes either find really good ingredients or don't make it. Ideal picnic food. Tomato â€" 2 cups, dice by hand, no need to peel or seed. Or, quarter a bunch of cherry tomatoes, which is labor-intensive but flavorful. Parmesan or Asagio or similar salty, hard cheese - 1/2 cup, grated. Chop coarsely by hand: Basil â€" 1-2 cup fresh leaves (or chiffonade which looks prettiest) Garlic â€" 2-3 cloves Almonds â€" ½ cup or more, toasted lightly Optional - a couple of shallots, a bit of fresh mint. Combine. Add to taste: Salt â€" Kosher ideally Pepper â€" fresh cracked Olive oil Lemon - squeeze juice Optional - a bit of red wine vinegar Serve on pasta, cooked in salted water, pasta should be cooled or chilled. I like spirals becuse they are cute and hold the pesto well. Do not use a food processor, the tomatoes tend to turn to juice, the rest becomes too fine, and when mixed up the whole thing looks disturbingly like stomach contents. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Fri, Apr 9, 10 at 14:20 This is absolutely the best tuna noodle casserole I have ever tasted. My husband couldn't stop eating it (little did he know he was eating artichoke hearts....) * Exported from MasterCook * Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:18 I made Lpinkmountain's recipe (sorry, don't know your real name) for Spaghetti al Tonno / Pasta with Tuna Sauce. It was delicious and I used the anchovies, lemon zest, and olives. The instructions did not say when to add in the anchovies, so I added them in with the onion as I have seen done on the food network. My husband and I both went back for seconds. Thanks for sharing such a great, quick recipe! o RE: Cookalong #24 ----------PASTA Recipe!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:28 Here is a recipe my niece shared with me that is very delicious. Orecchiette with Spicy Sausage and Broccoli Rabe Courtesy of Giada Delurentis. Ingredients: 3TBOlive Oil 1 pkg spicy sausage casings removed 2 bunches Broccoli Rabe (I use one) 3-5 cloves garlic minced pinch of dried red pepper flakes (or more if you can take it) 1/4 cup Parmesan cheese grated 1/2 tea fresh ground black pepper Directions: Bring a large pot of salted water to a boil. Boil Broccoli Rabe for one minute. Strain broccoli rabe reserving all cooking liquid. Cook orecchiette in the same water as the broccoli rabe until al dente. Drain reserving one cup of cooking liquid. Meanwhile cook sausage in large skillet with oil breaking into pieces. Cook until brown and juices form. Add garlic and red pepper, saute until fragrant. Add broccoli rabe toss to coat . Add pasta and enough reserved cooking liquid to keep moisten. Stir Parmesan salt to taste and fresh ground pepper to taste into mixture. Enjoy o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 9, 10 at 22:37 That's right Mamalou, Joyce says to add the anchovies after sauteeing the onions until transluscent. Sorry I left them out! I tried to like anchovies but I just can't do it, lol! My name is Laurie but I like to go by my screen name or Lpink for short, just for privacy's sake. If it was just the regular members on here that knew my name I wouldn't mind, but with the Internet, anything can come up in a search anywhere. Glad you like the pasta. I've been wanting to make it for the longest time, but I also want to make Sharon's pasta with peas and bacon, and a recipe I have for spinach fettucinni. And I still have orzo minestrone to eat up, one week later. So much pasta, so little time . . . o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cookingrvc (My Page) on Fri, Apr 9, 10 at 23:22 Ok, had forgotten about this but I turns out that I was planning to make pasta tomorrow so I guess I'm in! I have some fresh portobello agnolotti which I plan to serve with a white truffle cream sauce (got the truffle cream, just need to make a sauce base) as a first course. Small serving - just enough. Second course will be a grilled flank steak with some sides - I'll see what looks good in the market. I like the boiled, smashed, then roasted red potatoes (Pioneer Women) that someone posted and might add a bit of onion. Sue o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sat, Apr 10, 10 at 10:41 Here's my contribution to the cookalong: Bowties with Sausage, Tomatoes, and Cream 2 tablespoons olive oil 1 pound sweet Italian sausage 1/2 teaspoon crushed red pepper 1/2 cup diced onion 3 cloves garlic, minced 1 28-ounce can Italian diced tomatoes 1-1/2 cups whipping cream 1/2 teaspoon salt 3/4 pound bowtie pasta 3 tablespoons fresh minced basil Parmesan cheese 1/4 cup chopped fresh parsley Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes. In a separate pot of boiling water cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4. Source: An Appetite for Art, copyright 2001 Lori o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 16:54 Thanks LPink! We enjoyed the leftovers today...they tasted even better than the first time!! Yum!