I'll Share my Recipes if you Share Yours-Tues.June1

13 years ago

Upside-Down Apple Pancakes (Canadian Living Magazine)

2 cups all-purpose flour

3 tbsp packed light brown sugar

1 tbsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 cups buttermilk

2 eggs

3 tbsp unsalted butter, melted

1/2 tsp vanilla

2 tbsp vegetable oil

Apples

3 Granny Smith apples

3 tbsp packed light brown sugar

1/4 tsp cinnamon

1/4 tsp salt

pinch allspice

2 tbsp unsalted butter

In bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, eggs, butter and vanilla; pour over dry ingredients and stir just until combined. Let stand 10 minutes.

Meanwhile, peel, core and slice apples into sixteenths; transfer to a bowl. Sprinkle with brown sugar, cinnamon, salt and allspice.

In 9" nonstick skillet, melt butter over medium heat; cook apples, stirring often, until tender, about 5 minutes. Transfer to a plate to cool.

Wash skillet. Heat over medium heat; brush with some of the oil. Pour in about 3/4 cup of batter; spread to make 7" pancake. Top with some of the apple mixture, pressing lightly.

Cook until underside is golden and bubbles break on top but do not fill in, about 3 minutes. Slide onto plate; invert back into pan and cook until underside is golden, 60-90 seconds. Repeat with remaining batter.

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Comments (5)

Marilyn Sue McClintock
13 years ago
Maraschino Cherry Cake

18 maraschino cherries, well-drained and finely chopped

1 1/2 cups walnuts, finely chopped or substitute mini chocolate chips, if desired

2 1/2 cups sifted flour

3 1/2 teaspoons baking powder

1 1/2 cups sugar

1 teaspoon salt

1/2 cup shortening

3/4 cup milk

1/4 cup maraschino cherry juice

1 teaspoon vanilla

2 teaspoons almond extract

4 egg whites

Line two 9-inch round pans with wax paper or grease and flour (bottom only) a 9x13-inch pan. Drain cherries well and finely chop. Finely chop walnuts.

In mixing bowl, combine flour, baking powder, sugar and salt.

In a measuring cup, combine the milk and maraschino cherry juice.

Add the shortening and 3/4 of the milk and juice mixture to the flour mixture.

Add the vanilla and almond extract; beat 2 minutes.

Add the egg whites and remaining liquid and beat 2 minutes.

Blend in chopped cherries and nuts. Pour into prepared pans.

Bake at 325 to 350 degrees for 20 to 25 minutes depending on oven and pan size. Test with toothpick for doneness.

Sue
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tobygirl
13 years ago
This stuff is delicious! And so easy to make.

GRAMMY ROOT'S RHUBARB JAM

6 full cups diced rhubarb (about 2 lbs.)
5 cups sugar
2 3-oz. pkgs. strawberry jello
1 small can crushed pineapple

Stir together rhubarb and sugar and bring to slow boil to draw juices; gently boil for 20 minutes. Stir in jello until completely dissolved; stir in pineapple. Pour into hot, sterile jars and refrigerate.
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tobygirl
13 years ago
CHERRY SALAD WITH LEMON-LIME DRESSING

2 cups sweet red cherries, pitted
2 cups honeydew melon balls
3 nectarines, cubed
Lettuce or other greens
Lemon-Lime Dressing

Combine fruit in a bowl; surround with lettuce or other greens. Serve with Lemon-Lime Dressing. Serves 8.

LEMON-LIME DRESSING

1/2 cup mayonnaise
1/2 tsp. each grated lemon and lime rind
1 T. each lemon and lime juice
1-2 T. honey

Combine all ingredients. Serve in separate bowl to pour over fruits.
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luckygardnr
13 years ago
Buffalo Thigh Sliders
By: Rachael Ray

Â 4 Servings

Ingredients:

Â 8 pieces boneless, skinless chicken thighs, trimmed
Â Extra-virgin olive oil (EVOO) or vegetable oil, for drizzling
Â Granulated onion
Â Granulated garlic
Â Salt and pepper
Â 3 tablespoons butter
Â 1/4 cup hot sauce (eyeball it), such as Frank's RedHot
Â 1 cup sour cream
Â 1/2 cup blue cheese crumbles (crumble up a small wedge)
Â 1/4 cup chopped chives
Â Juice of 1/2 lemon
Â 8 small slider rolls, such as Pepperidge Farm, or soft dinner rolls, split
Â Shredded lettuce, for topping
Â 1/2 cup shredded carrots, for topping

Directions:

1. Preheat an outdoor grill, grill pan or griddle pan to medium-high. Dress the chicken thighs with EVOO and season with a sprinkle of granulated onion, granulated garlic, salt and pepper. Grill, turning once, until cooked through, about 10 minutes.

While the chicken cooks, in a small saucepan, melt the butter and stir in the hot sauce. Add the chicken to the sauce to coat thoroughly.

In a small bowl, mix together the sour cream, blue cheese, chives and lemon juice; season with salt and pepper.

Place the chicken on the roll bottoms and top with the lettuce, carrots and blue cheese sauce; set the roll tops in place.
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paula_pa
13 years ago
This is a Rachael Ray recipe. Her recipes always look complicated to me (long list of ingredients, wordy) but they usually aren't that difficult when you really look at them. I didn't make the salad or the garlic butter for the rolls when I made these, which simplified things. These were so good!

Cacciatore Burgers

4 tablespoons extra-virgin olive oil (plus more for drizzling)
1 1/3 lbs ground chicken or ground turkey breast (I used 1 pound of ground chicken)
1 tablespoon worcestershire sauce
4 garlic cloves (2 cloves, minced and 2 cloves cracked from skins and reserved)
1 teaspoon crushed red pepper flakes
1 medium yellow onion (1/4 finely chopped, 3/4 thinly sliced)
2-3 tablespoons chopped fresh flat-leaf parsley
10 fresh basil leaves, shredded
parmigiano-reggiano cheese
salt
fresh ground black pepper
2 portobello mushroom caps, thinly sliced I used some bellas - they were on sale
2 cubanelle peppers, seeded and sliced
2 hot cherry peppers, chopped (plus a splash of the pickling juice) I used some hoagie spread
4 slices provolone cheese, deli sliced
4 crusty rolls, split
3 tablespoons unsalted butter
1 (12 ounce) bag prewashed mixed baby greens
2 tablespoons chopped fresh thyme
1 lemon, juice of

Preheat a large skillet or grill pan over med-high heat.

Drizzle some olive oil in a bowl; add to it the chicken, Worcestershire sauce, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano (a generous palmful), salt, and pepper.

Combine mixture; for into 4 large patties; place patties on hot skillet; cook 6 minutes, then flip burgers and cook 5 minutes on the other side.

Heat a second skillet over med-high heat; add 1 tablespoon olive oil; add in the mushroom caps, sliced onions and cubanelle peppers.

Season with salt and pepper; cook 5 minutes, stirring often.

Turn the heat off; add in the hot cherry peppers and a splash of their juice.
Place the provolone over the burgers and turn off the heat in the pan; tent the pan with foil to melt the cheese and carry-over heat.

(I skipped the toasted rolls, garlic butter and salad)

Preheat broiler to high; toast the crusty rolls until golden; melt the butter with the remaining cracked garlic in the microwave or over low heat in a small pan; brush the garlic butter on the rolls.

Place the cheese-covered patties on the bottoms of the buns; top with the peppers and onions; replace the top halves of the buns.

Toss the greens with the thyme, lemon juice, 2 tablespoons olive oil, salt, and pepper.

Serve the greens alongside the cacciatore burgers.
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I'll Share my Recipes if you Share Yours-Tues.June1

Comments (5)

Marilyn Sue McClintock

tobygirl

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