I'll share my recipe, if you'll share yours, December 4, 2010

15 years ago

Slow Cooked Apple Brown Betty

Allrecipes.com

"Apples, spices and bread cubes come together in this quick dessert that you can make in the slow cooker."

Prep Time: 20 Min

Cook Time: 3 Hrs

Ready In: 3 Hrs 20 Min

Original Recipe Yield 6 servings

Ingredients

3 cups apples - peeled, cored and diced

10 slices bread, cubed

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

3/4 cup brown sugar

1/2 cup butter, melted

Directions

1. Place apples into the crock of a slow cooker. In a medium bowl, toss together the bread cubes, cinnamon, nutmeg, salt and brown sugar. Place on top of the apples and drizzle with melted butter. Cover and cook on Low for 3 hours, or until apples are tender.

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Comments (6)

Marilyn Sue
15 years ago
Whole Wheat Refrigerator Rolls

* 2 (.25 ounce) packages active dry yeast
* 2 cups warm milk (110 degrees to 115 degrees)
* 1/2 cup sugar
* 2 teaspoons salt
* 4 1/2 cups all-purpose flour, divided
* 1 egg
* 1/4 cup butter
* 2 cups whole wheat flour

Directions
1. In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1 to 2 hours for refrigerated dough. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.
I plan on trying this soon.

Sue
Jasdip
15 years ago
Raspberry-Walnut Crumble Bars (Real Simple)

1 3/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup raspberry jam
1 cup chopped walnuts

Heat oven to 350ÃÂ° F.

Spray an 8-inch square baking pan with the cooking spray. Line the pan with a piece of parchment, leaving an over-hang on two sides; spray the parchment with the cooking spray.

In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.
Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

Transfer two-thirds of the dough to the prepared pan and press in evenly; spread the jam on top. Crumble the remaining dough over the jam and sprinkle with the walnuts.

Bake until golden, 35 to 45 minutes. Cool completely in the pan.

Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows).

Store the bars in an airtight container at room temperature for up to 5 days.
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I like molasses as part of the glaze or sauce, so this recipe looks good to me. Molasses Chicken Breasts with Swiss Chard (Real Simple) 4 6-ounce boneless, skinless chicken-breast halves 1/2 cup ketchup 2 tablespoons molasses 4 tablespoons olive oil 1 teaspoon dry jerk seasoning (found in the spice aisle) kosher salt and pepper 1 baguette, sliced in half lengthwise 2 cloves garlic, finely chopped 2 shallots, thinly sliced 1 large bunch Swiss chard (stems trimmed), roughly chopped Heat broiler. Pat the chicken dry with paper towels, pound to an even thickness, and place on a broiler pan. In a small bowl, combine the ketchup, molasses, 1 tablespoon of the oil, the jerk seasoning, 1/4 teaspoon salt, and 3 tablespoons water. Brush the chicken with the glaze. Broil, brushing occasionally, for 4 to 6 minutes. Turn, brush, and broil for 4 to 6 minutes more, until cooked through. Brush the bread with 1 tablespoon of the oil and sprinkle with the garlic. Broil until crisp, 1 1/2 minutes. Slice the bread crosswise. Meanwhile, heat the remaining oil in a skillet over medium heat. Add the shallots and cook, stirring, for 4 minutes. Add the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until wilted and tender, about 5 minutes. Divide the chicken, chard, and bread among individual plates.
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Massimo's Canadian Sandwich (3 Chefs cookbook) Caramelized Onions 2 tbsp butter 1 tbsp olive oil 2 cups sliced onions salt and pepper Sandwich 4 ciabatta buns 1/4 cup tomato sauce 8 slices Gruyere cheese 1/4 cup caramelized onions 8 slices bacon, cooked crisp 24 oz cooked roast beef salt and pepper 1 tsp thyme leaves Heat the butter and oil in a skillet over medium heat. When the butter has melted, add the onions. Season with salt and pepper and simmer gently, stirring occasionally until the onions are caramelized and start to brown. Cut the buns in half and spread some tomato sauce on each half. On the bottoms layer a slice of Gruyere, then caramelized onions, two strips of bacon and 1/4 of the beef. Season with salt, pepper and thyme. Finish with one more slice of cheese and the top of bun. Grill in a panini press until the cheese is melted.
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I'll share my recipe, if you'll share yours, December 28, 2010
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This would be great for NYD, but I won't be cooking for anyone :o) grits 'n greens 3 cups milk 1 cup water 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens 1 Tbsp. bacon drippings (or oil or butter) several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes
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User
15 years ago
Here is one I stumbled across this morning.It have very good reviews from All recipes

Candy Cane Fudge

Prep Time: 20 Minutes Ready In: 2 Hours 20 Minutes
Servings: 32

"This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and gone quickly!"

1 (10 ounce) package vanilla baking
chips
1/2 can (14 ounce) can sweetened
condensed milk 1/4 teaspoon peppermint extract
3/4 cup crushed candy canes
1/2 dash red or green food coloring

1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.
kayjones
15 years ago
I've made this candy cane fudge - it is WONDERFUL, and SO easy!
glenda_al
15 years ago
Grits 'n greens

3 cups milk
1 cup water
1 chicken bouillon cube
1 cup "quick" grits
1 1/2 cup freshly grated Parmesan cheese
1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens
1 Tbsp. bacon drippings (or oil or butter)
several slices of bacon, cooked and crumbled
salt and pepper to taste
Directions:
In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

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hgl_gaylemarie
15 years ago
JoAnn I printed that out to make for my Grands. I'm sure they will love it.

I'll share my recipe, if you'll share yours, December 4, 2010

Comments (6)

Marilyn Sue

Jasdip

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