* Exported from MasterCook * Stuffed Potatoes Recipe By :Becky Chatham Serving Size : 4 Preparation Time :1:45 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large baking potatoes 4 slices bacon -- diced 4 green onions -- sliced 4 ounces cheddar cheese -- grated 1/2 cup sour cream Bake potatoes at 400F for about 1 hour, or until done. Crisply fry bacon and drain. Cut potatoes in half lengthwise, scoop out potato and combine with other ingredients. Divide mixture evenly among skins; place on baking sheet and bake for 20 minutes at 400F, or until hot. - - - - - - - - - - - - - - - - - - - NOTES : To make ahead: For 5 pounds of potatoes, use a pint of sour cream, about 1 ounce of cheese per potato, a bunch green onions (or dehydrated chives to taste) and a pound of bacon. After potatoes are stuffed, flash freeze and bag in freezer bags. To re-heat, either thaw in fridge or in microwave, and proceed as usual.

I'm not keen on cooked apple, but I don't mind baked apple occasionally, served with lashings of warm custard. I do mine just with brown sugar and butter on top. I make a shallow cut all around the centre of the apple, too - this stops it from bursting out of its skin. If you do it Linda's way, you can use cardamom powder instead of cinnamon for a flavour change. Below are some variations on the theme: Baked Apples 6 large tart apples 25g butter 1/2 cup raisins, dates or fresh berries (optional) 6 tablespoons brown sugar Peel and core apples, leaving them whole. Butter a shallow dish and pour in enough water to cover the bottom. Mix sugar and butter to a paste with a wooden spoon, stuff apples with the mixture, and spread remainder over the top of each apple. Cover and bake in a moderate oven 20 minutes, then remove cover, baste with the syrup in dish, and continue cooking gently till apples are tender. Serve with custard. Baked Apples with Cranberries 1 orange 2 cups cranberries 3/4 cup orange juice 1/4 cup brown sugar, firmly packed 2 tablespoons butter, melted 4 large apples 4 cinnamon sticks Remove zest from orange. Mince half the zest, leave the other half in strips. Mix cranberries, orange juice, brown sugar and butter. Divide this mixture in half. Stir minced zest into one half. From the stem end of each of apple, slice off 1cm to form a cap. Remove stem from each cap, and cut an opening large enough for a cinnamon stick. Core each apple with a melon baller. Place apples in a small baking pan and stuff each with a portion of the cranberry mixture containing the zest. Replace cap on each apple, with a cinnamon stick through the old stem opening. Pour remaining cranberry mixture around apples, stirring in remaining zest strips. Bake at 180°C until apples are tender, about 45 minutes. Transfer apples to serving plates, pour cranberry mixture from baking pan into a saucepan and simmer over medium heat until reduced to a thin syrup, 7-10 minutes. Spoon some of the thickened cranberry mixture around each apple. Serve warm with ice cream or whipped cream if desired. Tea Baked Apples 1 cup water 4 green tea bags 4 large baking apples, cored 1/4 cup brown sugar, firmly packed 1/4 cup chopped walnuts (optional) 2 tablespoons sultanas or raisins (optional) 1/4 teaspoon ground cinnamon 4 teaspoons butter Preheat oven to 180°C. In a saucepan, bring water to the boil, then remove from heat. Add teabags and brew 1 1/2 minutes, dunking occasionally. Remove teabags. Peelthe top one-third of apples. In a 20cm square baking dish, arrange apples, peeled end up. In small bowl, combine brown sugar, walnuts, raisins and cinnamon. Evenly spoon the mixture into the centre of apples, then evenly top with butter. Pour tea over and around apples. Bake, uncovered, basting occasionally, for 1 hour or until apples are tender.

I found this on the Eagle Brand website: No-Bake Jeweled Fruitcake Servings: Makes one (9x5-inch) loaf Serving Size: not available Nutrition: not available Prep Time: 15 minutes Cook Time: 0 Total Time: 0 Ingredients 1 (4-ounce) container green candied cherries, halved (1/2 cup) 1 (4-ounce) container red candied cherries, halved (1/2 cup) 1 1/2 cups coarsely chopped nuts 3 cups graham cracker crumbs 2 cups miniature marshmallows 1 (9-ounce) package NONE SUCH® Condensed Mincemeat, crumbled 1 (8-ounce) container mixed candied fruit (1 cup) 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) Instructions Reserve a few candied cherries or nuts for garnish if desired. In large bowl, combine all ingredients except EAGLE BRAND®; mix well to coat fruit with crumbs. Add EAGLE BRAND®; mix well. Turn into aluminum foil-lined 9x5-inch loaf pan. With wet hands, press firmly into pan. Garnish with reserved cherries or nuts (optional). Cover tightly with aluminum foil; chill thoroughly. Store tightly wrapped in refrigerator. TIP: Fruitcake can be stored in refrigerator for several weeks.

Jacki, here are a few of my favourite recipes. All tried and true. Home Cookin Chapter: Recipes From Thibeault's Table ==================================== Bon Appetit, November 1977 1 Cup all purpose flour 3/4 cup granulated sugar 1/2 ts baking powder 1/2 Teaspoon baking soda 1/4 ts salt 1 egg 1/2 cup buttermilk 1/2 ts vanilla extract 1/3 Cup melted butter cooled to room temperature 2/3 cup sliced almonds Hot Almond Syrup (recipe follows) Hot Almond Syrup 3/4 cup granulated sugar 6 Tbs water 1/2 ts almond extract . Preheat oven to 350* F. Combine flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter. Add flour mixture and mix with spoon until nearly smooth. Turn into a buttered 9" springform pan. Bake until center of cake springs back when lightly touched, about 35 minutes. Remove from oven. While is hot, cover top with sliced almonds. Slowly pour Hot Almond Syrup even over, letting syrup soak into cake. Broil about 6" from heat until almonds are lightly toasted. Cool on rack 15 minutes. Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan. Almond Syrup In 1-qt saucepan combine sugar and water. Boil until mixture reaches 220* F on candy thermometer*. Remove from heat and stir I almond extract. Edited: January 22nd, 2006 Be careful not to over cook the syrup or it will harden on top of the almonds rather than get absorbed into the cake. I don't use the thermometer. I just bring the syrup to a boil and cook for about one minute. There is so little syrup that it doesn't take long. Home Cookin Chapter: Recipes From Thibeault's Table ===================== I made these slightly different this time. Melting the butter and sugar together first and then adding the chocolate and substituting brown sugar for half the white sugar. And I topped some of them with a glaze. But decided that they are decadent enough without the glaze. The glaze is just overkill and unnecessary. Brownies - Decadent Brownies ============================ 1 Cup butter 20 Ounces chocolate 1-1/2 Cups sugar Pinch of salt 4 eggs 1 Cup flour vanilla to taste 1 Cup toasted pecans/walnuts (or more. I usually add about 1 1/2 cups) (Optional: use 3/4 cup brown and 3/4 cup white sugar Add a shot of espresso Glaze (Optional) 4 ounces of quality chocolate (I used Callebaut (Semi-Sweet) 2 tablespoons butter 1 tablespoon corn syrup 1/4 cup warm heavy cream Melt butter and chocolate with corn syrup. Stir until smooth. Add 1/4 of warm cream and stir into chocolate mixture. Refrigerate until cool. . Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth. Add one egg at a time and mix until each is well incorporated before adding the next egg. Add vanilla (and espresso if using). Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer. Servings: 4 Exported from Home Cookin 5.3 (www.mountain-software.com) Home Cookin Chapter: Recipes From Thibeault's Table Peanut butter and chocolate cookie Tarts ======================================== Dough 3/4 cup butter 3/4 cup peanut butter smooth 3/4 cup brown sugar 3/4 cup white sugar 1 egg 1 egg yolk 2 tsp vanilla 2 1/4 cups flour 3/4 teaspoon baking soda Chocolate filling 4 oz semisweet chocolate 1 Tablespoon Milk 2 Tablespoons cocoa 1/3 cup butter 2 cups sifted Icing Sugar . Cream butter with peanut butter until very smooth. Beat in sugars. Beat in egg and yolk. Add vanilla. Sift flour with baking soda and mix well. Stir into butter mixture. Press balls of dough into well buttered mini muffin tins. Each ball of dough should be about 3/4's the size of the muffin tin - when you intent the centre it should form the shape of a pudgy little tart shell. Bake in preheated 350°F oven for 15 minutes or until ouside is baked but inside is still chewy. Do not over bake. Cool five minutes on rack and then remove from tins. Cool completely. Filling Combine chocolate, cocoa, milk and butter in small saucepan. Melt over low heat. Mix until smooth. Cool. Beat in icing sugar to give consistencey of icing. Pipe about 1 tablespoon of filling into each tart. Note: YOu can spoon the filling in to the centre, but it looks nicer when piped. Home Cookin Chapter: Recipes From Thibeault's Table ================== 1-1/4 cup crushed graham crackers 1/4 cup granulated sugar 1/4 cup finely chopped pecans toasted 1/4 cup butter melted 3 - 8 oz packages cream cheese 1 cup packed brown sugar 2/3 cup evaporated milk NOte: I used coffee cream 2 Tablespoons all purpose flour 2 teaspoons vanilla 3 eggs 1 cup pecan halves toasted. Caramel Sauce topping 1 cup corn syrup - dark 1/4 cup cornstarch 2 Tablespoon Brown sugar 1 Tablespoon vanilla Nnte: I use my regular caramel sauce instead of the one mentioned above: Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, etc.. . Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" ich spring pan. Bake at 350°F for 10 minutes. Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add egss and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively. Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla. To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table. NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake. (Toronto Star Newspaper: 1981) Home Cookin Chapter: Recipes From Thibeault's Table =================================== Source: Appeal Magazine Shortbread crust 1 cup butter softened 1/2 cup icing sugar 1 1/2 cups all-purpose flour 1 Tablespoon Cornstarch Filling 1/2 cup fresh squeezed lemon juice 1 Tablespoon grated lemon zest 1 cup granulated sugar 3 eggs well beaten 1/2 cups butter at room temperature . Preheat oven to 325°F. Combine shortbread ingredients in the bowl of an electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape it into a shell. Prick the bottom of each tart with a fork. Bake 10 minutes and then prick bottoms again as the shells puff up. Bake an additional 10 minutes. Remove from oven and allow tarts to cool on a wire rack before filling. To prepare lemon filling, combine juice and zest in a double boiler. Whisk in sugar, eggs and butter, blending well. Place over gently boiling water and whisk constantly until mixture thickens. Cool before using to fill tart shells. Lemon filling can be prepared ahead of time and stored in the refrigerator. (Note: I did not cook using a double boiler. I added the juice, zest, sugar and butter to the pot and brought to a boil. Then I beat the eggs and added some of the hot mixture to the eggs to temper before adding this egg mixture to the pan. I continued to stir over low heat until the mixture thickened.) Home Cookin Chapter: Recipes From Thibeault's Table ==================== Source Patty Base 1/2 flour 3/4 cup rice krispies cereal 1/4 tsp baking soda pinch salt 1/3 cup packed brown sugar 1/3 cup butter melted Toffee Layer 1 can sweetened condensed milk 1/2 c butter 1/2 c firmly packed brown sugar 1/2 cup chocolate chips semi sweet 1 1/4 cup Rice Krispies cereal . . Combine all the ingredients for the base and press into an 8 inch square pan. Bake in a 350°F oven for 10 minutes. While base is baking make the toffee layer. In a heavy saucepan combine the condensed milk with the 1/2 cup of butter and 1/2 cup of brown sugar. Bring the mixture to a boil and simmer for 5 minutes. Keep stirring as this mixture burns easily. Pour toffee over the base. Melt chocolate chips and stir in the 1 1/4 cups of rice Krispies. Stir to coat well. Use two forks to spread evenly over the toffee layer. Chill and cut into squares.