This is the salad that I am trying to figure out that goes with the Maple Dressing.
Dena's special
Lettuce
blueberries
green apples (Granny Smith)
Blue cheese/Feta/?
carmelized almonds
chicken
A salad that makes dieting FUN!
Thursday, January 21, 2010
Maple Recipes
Maple Glazed Ham
1 (12-14 lb) fully cooked ham
Whole cloves
3 T Dijon mustard
1/4 cup Coombs Family Farms 100% pure organic maple syrup
Preheat oven to 350 F. Trim fat, leaving a 1/4-inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound.
Baked Camembert with Maple and Cranberries
1/2 cup water
1/4 cup Coombs Family Farms 100% pure or organic maple syrup
6 oz fresh whole cranberries
Zest of one clementine
1 – 32- to 36-ounce Camembert (or Brie)
Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate. Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Spread sauce on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes.
Maple Bacon Sea Scallops
2lbs sea scallops, rinsed and patted dry
10 bacon slices (preferably all-natural, no nitrites), cut in half lengthwise
1/2 cup Coombs Family Farms 100% pure or organic maple syrup
Wrap 1/2 slice of bacon snugly around each sea scallop and secure with toothpick. Set scallops on rack over broiler pan. Baste scallops with 1/4 cup maple syrup and broil 5 minutes. Turn scallops over and baste with remaining 1/4 cup maple syrup. Broil another 5 minutes or until bacon is crispy. Serve hot or at room temperature.
1 (12-14 lb) fully cooked ham
Whole cloves
3 T Dijon mustard
1/4 cup Coombs Family Farms 100% pure organic maple syrup
Preheat oven to 350 F. Trim fat, leaving a 1/4-inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound.
Baked Camembert with Maple and Cranberries
1/2 cup water
1/4 cup Coombs Family Farms 100% pure or organic maple syrup
6 oz fresh whole cranberries
Zest of one clementine
1 – 32- to 36-ounce Camembert (or Brie)
Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate. Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Spread sauce on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes.
Maple Bacon Sea Scallops
2lbs sea scallops, rinsed and patted dry
10 bacon slices (preferably all-natural, no nitrites), cut in half lengthwise
1/2 cup Coombs Family Farms 100% pure or organic maple syrup
Wrap 1/2 slice of bacon snugly around each sea scallop and secure with toothpick. Set scallops on rack over broiler pan. Baste scallops with 1/4 cup maple syrup and broil 5 minutes. Turn scallops over and baste with remaining 1/4 cup maple syrup. Broil another 5 minutes or until bacon is crispy. Serve hot or at room temperature.
Maple Salad Dressings
There is a restuarant that has a deliscious Maple Dressings. I am searching the internet to find the recipe that is closest to what I think it is. Here is what I am finding...
Vermont Maple Dressing
3/4 cup genuine Vermont maple syrup*
1 teaspoon salt
1/2 cup rice vinegar
1 cup extra-virgin olive oil
1 1/2 teaspoons ground mustard
* This salad dressing requires that you use a top-quality grade of maple syrup. If you use an inferior grade, you'll end up with a thin dressing that doesn't cling to your greens.
In a blender or food processor, combine maple syrup, salt, rice vinegar, olive oil, and ground mustard. Whirl 1 minute or until well mixed. Store, covered, in the refrigerator. Serve at room temperature.
Yields 2 cups.
Vermont's own Maple Vinaigrette
1 teaspoon dry mustard
1/2 teaspoon dried basil
1/4 cup balsamic or good quality wine, cider or maple vinegar
1/2 cup Pure Vermont Maple Syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
Preparation:
Combine mustard and basil in a small bowl. With a whisk, add vinegar, maple syrup, lemon juice and garlic. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper. Refrigerated, the dressing will keep for several weeks.
Blue Cheese and Walnuts with Maple Dressing
1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Directions
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.
Spinach Salad With Maple Dressing
8oz (250 g) spinach
2 strips of bacon, cooked until crisp, chopped
1 apple, unpeeled & diced
1/4 cup (50 mL) cheddar cheese grated
1/4 cup (50mL) mozzarella cheese grated
Maple Dressing:
3/4 cup (175 mL) mayonnaise
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vinegar
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) maple syrup
1/2 tsp (2 mL) freshly chopped parsley
Maple Dressing: Combine all of the above ingredients and blend until smooth. Store covered in the refrigerator. Yields 1 1/4 cups (300 mL).
Trim, wash and dry spinach and tear into bite size pieces. Place into salad bowl and set aside.
Just before serving pour desired amount of dressing over spinach and toss well to coat. Add the bacon, apple and cheese, toss lightly. Makes 6-8 servings.
Maple Dressing
3/4 c. salad oil
1/4 c. vinegar
3 tbsp. maple syrup
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. paprika
Blend ingredients and serve on lettuce wedge. Yield: 1 cup dressing.
Raspberry Maple Dressing
1/4 c. raspberry vinegar
2 tbsp. maple syrup
2/3 c. veg. oil
Whisk Together.
2 tablespoons chopped pecans
1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
1 cucumber, peeled, seeded and cut into 1/4-inch slices
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1/4 cup cider vinegar
2 tablespoons pure maple syrup
Salt & freshly ground pepper, to taste
1/4 cup shredded smoked cheese, such as Gouda or Cheddar
Preparation
Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Toss spinach and cucumber in a salad bowl.
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.
Spinach Salad with Maple Dressing
1 Container of fresh washed baby salad greens or a Spring mix
approximately:
1 C. sliced fresh strawberries or seedless grapes halved. You may also like Mandrin oranges.
1/2 C finely Julienned carrots or grated carrots
1/3 to 1/2 C. sugar glazed pecans, walnuts or almonds
Dressing:
1/4 C. Mayonnaise
3 to 4 T. Champagne vinegar (or left over white wine)
2 tsp. sugar
1/2 C. Canola or vegetable oil
1/4 C. Pure Maple Syrup
pinch of salt
Whisk together or shake in a jar to emulsify.
(With the nuts, I usually make at least a cup and a half because of all the munching that goes on before the meal or by my husband, anytime!)
Candied Nuts
1 1/2 C. pecans, almonds or walnuts or a mix
1/2 C. Sugar
1/4 C. water
1/2 tsp. cinnamon or nutmeg (optional)
Place all ingredients in a heavy or iron skillet and cook over medium heat until the water evaporates and the nuts have a sugary appearance. Pour onto a greased baking sheet and separate nuts quickly with a couple of forks. Cool. Store (yeah, right!) covered in the fridge or freeze.
Directions
Place fresh cold greens in a pretty bowl or on individual salad dishes. Top with fruit, drizzle with dressing and top with the nuts.
Serve and listen to the yummmmmmms!
If you must add cheese, a bit of shaved ir grated fresh Parmesan would be fine with this salad.
Vermont Maple Dressing
3/4 cup genuine Vermont maple syrup*
1 teaspoon salt
1/2 cup rice vinegar
1 cup extra-virgin olive oil
1 1/2 teaspoons ground mustard
* This salad dressing requires that you use a top-quality grade of maple syrup. If you use an inferior grade, you'll end up with a thin dressing that doesn't cling to your greens.
In a blender or food processor, combine maple syrup, salt, rice vinegar, olive oil, and ground mustard. Whirl 1 minute or until well mixed. Store, covered, in the refrigerator. Serve at room temperature.
Yields 2 cups.
Vermont's own Maple Vinaigrette
1 teaspoon dry mustard
1/2 teaspoon dried basil
1/4 cup balsamic or good quality wine, cider or maple vinegar
1/2 cup Pure Vermont Maple Syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
Preparation:
Combine mustard and basil in a small bowl. With a whisk, add vinegar, maple syrup, lemon juice and garlic. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper. Refrigerated, the dressing will keep for several weeks.
Blue Cheese and Walnuts with Maple Dressing
1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Directions
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.
Spinach Salad With Maple Dressing
8oz (250 g) spinach
2 strips of bacon, cooked until crisp, chopped
1 apple, unpeeled & diced
1/4 cup (50 mL) cheddar cheese grated
1/4 cup (50mL) mozzarella cheese grated
Maple Dressing:
3/4 cup (175 mL) mayonnaise
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vinegar
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) maple syrup
1/2 tsp (2 mL) freshly chopped parsley
Maple Dressing: Combine all of the above ingredients and blend until smooth. Store covered in the refrigerator. Yields 1 1/4 cups (300 mL).
Trim, wash and dry spinach and tear into bite size pieces. Place into salad bowl and set aside.
Just before serving pour desired amount of dressing over spinach and toss well to coat. Add the bacon, apple and cheese, toss lightly. Makes 6-8 servings.
Maple Dressing
3/4 c. salad oil
1/4 c. vinegar
3 tbsp. maple syrup
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. paprika
Blend ingredients and serve on lettuce wedge. Yield: 1 cup dressing.
Raspberry Maple Dressing
1/4 c. raspberry vinegar
2 tbsp. maple syrup
2/3 c. veg. oil
Whisk Together.
2 tablespoons chopped pecans
1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
1 cucumber, peeled, seeded and cut into 1/4-inch slices
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1/4 cup cider vinegar
2 tablespoons pure maple syrup
Salt & freshly ground pepper, to taste
1/4 cup shredded smoked cheese, such as Gouda or Cheddar
Preparation
Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Toss spinach and cucumber in a salad bowl.
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.
Spinach Salad with Maple Dressing
1 Container of fresh washed baby salad greens or a Spring mix
approximately:
1 C. sliced fresh strawberries or seedless grapes halved. You may also like Mandrin oranges.
1/2 C finely Julienned carrots or grated carrots
1/3 to 1/2 C. sugar glazed pecans, walnuts or almonds
Dressing:
1/4 C. Mayonnaise
3 to 4 T. Champagne vinegar (or left over white wine)
2 tsp. sugar
1/2 C. Canola or vegetable oil
1/4 C. Pure Maple Syrup
pinch of salt
Whisk together or shake in a jar to emulsify.
(With the nuts, I usually make at least a cup and a half because of all the munching that goes on before the meal or by my husband, anytime!)
Candied Nuts
1 1/2 C. pecans, almonds or walnuts or a mix
1/2 C. Sugar
1/4 C. water
1/2 tsp. cinnamon or nutmeg (optional)
Place all ingredients in a heavy or iron skillet and cook over medium heat until the water evaporates and the nuts have a sugary appearance. Pour onto a greased baking sheet and separate nuts quickly with a couple of forks. Cool. Store (yeah, right!) covered in the fridge or freeze.
Directions
Place fresh cold greens in a pretty bowl or on individual salad dishes. Top with fruit, drizzle with dressing and top with the nuts.
Serve and listen to the yummmmmmms!
If you must add cheese, a bit of shaved ir grated fresh Parmesan would be fine with this salad.
Maple and Fruit Salad
Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted
For Dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted
For Dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
Wednesday, January 20, 2010
Chocolate Cake
3 cups all purpose flour
1 ½ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
2 2/3 cups sugar
1 cup + 2 Tbsp cocoa
1 cup + 2 Tbsp water
1 cup + 2 Tbsp canola oil
5 large or 4 extra large/jumbo eggs
¾ cup water
1 ½ tsp vanilla
Frosting:
1 box powdered sugar (1 pound or 454 grams)
3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
1 1/2 cup butter - firm, not cold, not too soft
Method
Cake:
Preheat oven to 350°F.
1 In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.
2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.
4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.
Frosting:
This part is a little harder as it is really done to taste.
1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.
2 Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,
3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.
Assembling the cake:
Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.
1 ½ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
2 2/3 cups sugar
1 cup + 2 Tbsp cocoa
1 cup + 2 Tbsp water
1 cup + 2 Tbsp canola oil
5 large or 4 extra large/jumbo eggs
¾ cup water
1 ½ tsp vanilla
Frosting:
1 box powdered sugar (1 pound or 454 grams)
3/4 cup cocoa (use Van Houten, Droste, or other dark, high quality alkalized unsweetened cocoa)
A flavoring liquid (water, vanilla, rum, cognac, kirsch, or amaretto)
1 1/2 cup butter - firm, not cold, not too soft
Method
Cake:
Preheat oven to 350°F.
1 In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.
2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.
4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.
Frosting:
This part is a little harder as it is really done to taste.
1 Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.
2 Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). To not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right,
3 add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.
Assembling the cake:
Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.
Basic Tomato Sauce
2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
Method
1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.
Makes 2 1/2 cups of sauce.
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
Method
1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.
Makes 2 1/2 cups of sauce.
Rosemary Chicken Skewers with Berry Sauce
For the chicken:
4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off
2 tablespoons of chopped, fresh rosemary
1/4 cup of dry white wine or vermouth
1 teaspoon of pepper
2 tablespoons of olive oil
For the sauce:
1 3/4 cup of fresh or frozen blackberries or boysenberries
1 tablespoon of apple cider vinegar
2 tablespoons of red currant jelly (or berry jam or jelly)
1/4 teaspoon of ground nutmeg
Method
1 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.
2 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.
3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
4To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.
5 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.
Plate the skewers and spoon the sauce over the chicken. Serve immediately.
Serves 4.
4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off
2 tablespoons of chopped, fresh rosemary
1/4 cup of dry white wine or vermouth
1 teaspoon of pepper
2 tablespoons of olive oil
For the sauce:
1 3/4 cup of fresh or frozen blackberries or boysenberries
1 tablespoon of apple cider vinegar
2 tablespoons of red currant jelly (or berry jam or jelly)
1/4 teaspoon of ground nutmeg
Method
1 Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.
2 Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt.
3a Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
3b Broiling Preheat the broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.
4To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp.
5 Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency.
Plate the skewers and spoon the sauce over the chicken. Serve immediately.
Serves 4.
Mango Salsa
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Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Ingredients
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Also good with diced red bell pepper and jicama.
Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Tortilla Soup
Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
Method
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Serves 4.
From Simply Recipes
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
Method
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Serves 4.
From Simply Recipes
Berry Cobbler with Coconut topping
Filling
4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
1/4 cup plus 1 Tbsp sugar
2 Tbsp instant tapioca
1 Tbsp fresh lemon juice
Topping
1/2 cup flour
1/2 cup shredded coconut
1/4 cup sugar
1/4 cup chopped walnuts
1/4 teaspoon baking powder
Pinch of salt
4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes
Method
1 Preheat oven to 375°F. Butter a 9x9 inch baking dish.
2 In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into the baking dish.
3 In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.
4 Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.
5 Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.
Makes 6 servings.
From Simply Recipes
4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
1/4 cup plus 1 Tbsp sugar
2 Tbsp instant tapioca
1 Tbsp fresh lemon juice
Topping
1/2 cup flour
1/2 cup shredded coconut
1/4 cup sugar
1/4 cup chopped walnuts
1/4 teaspoon baking powder
Pinch of salt
4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes
Method
1 Preheat oven to 375°F. Butter a 9x9 inch baking dish.
2 In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into the baking dish.
3 In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other ingredients until the mixture looks like coarse crumbs.
4 Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and crispy, and the filling is bubbling.
5 Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.
Makes 6 servings.
From Simply Recipes
Tuesday, January 19, 2010
Roasted Red Potatoes
ROASTED RED POTATOES
--------------------
2 lbs. sm. red potatoes, halved
3 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
In a small roasting pan, toss the potatoes with the oil.
Arrange potatoes in pan, cut side down. Sprinkle the salt,
pepper and paprika on top. Bake in a preheated 425 degree
oven for 25 minutes until potatoes are tender inside and
undersides are crusty brown. Serve immediately. Serves 4.
--------------------
2 lbs. sm. red potatoes, halved
3 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
In a small roasting pan, toss the potatoes with the oil.
Arrange potatoes in pan, cut side down. Sprinkle the salt,
pepper and paprika on top. Bake in a preheated 425 degree
oven for 25 minutes until potatoes are tender inside and
undersides are crusty brown. Serve immediately. Serves 4.
Funnel Cake
FUNNEL CAKES
------------
Vegetable oil (2 1/2" in Dutch oven)
3 eggs
2 c. milk
6 tbsp. sugar
3 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
Powdered sugar
Heat oil in 12 inch skillet to 375 degrees. Put all other
ingredients (except powdered sugar) into bowl and mix until
smooth.
Hold forefinger over spout end of funnel, pour 1/2 cup
batter into funnel. Drip batter into hot oil, swirling in
circles from center out. Fry until golden brown on each
side. Drain on paper towels. Keep warm and repeat. Sprinkle
with powdered sugar just before serving. Yield approximately
10 cakes.
------------
Vegetable oil (2 1/2" in Dutch oven)
3 eggs
2 c. milk
6 tbsp. sugar
3 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
Powdered sugar
Heat oil in 12 inch skillet to 375 degrees. Put all other
ingredients (except powdered sugar) into bowl and mix until
smooth.
Hold forefinger over spout end of funnel, pour 1/2 cup
batter into funnel. Drip batter into hot oil, swirling in
circles from center out. Fry until golden brown on each
side. Drain on paper towels. Keep warm and repeat. Sprinkle
with powdered sugar just before serving. Yield approximately
10 cakes.
Tiramisu (Jensen's)
DARIN’S UNLEADED TIRAMISU
½ pint whipping cream
2 T + ½ cup sugar
1 tsp vanilla
6 eggs, separated
1 lb mascarpone cheese, softened
2 large packages ladyfinger cookies
2 cups cooled, double strength Postum or Pero (or Hot Chocolate)
1-2 T rum extract (optional)
Chocolate milk mix powder
Whip cream until stiff peaks form then add 2 T sugar and vanilla and set aside. In a separate bowl beat egg yolks and ½ cup sugar until thick (4-5 minutes). Add mascarpone cheese and beat until creamy (2-3 minutes). In a clean mixing bowl beat egg whites until they form stiff peaks (4 minutes). Fold egg whites into mascarpone mixture. Add whipped cream and blend gently until combined.
Combine the Postum and rum extract then one at a time dip ladyfinger cookies for 2 seconds on each side (you want them to be moist on the outside but still slightly crunchy on the inside). Form a layer of dipped cookies in the bottom of a 9x13 pan – you may need to break/cut some of the ladyfingers to make an even layer. Cover the ladyfingers with half the mascarpone mixture. Arrange a second layer of dipped ladyfingers then spread with remaining mascarpone. Dust the top with chocolate milk mix powder. Cover and refrigerate for several hours or overnight.
½ pint whipping cream
2 T + ½ cup sugar
1 tsp vanilla
6 eggs, separated
1 lb mascarpone cheese, softened
2 large packages ladyfinger cookies
2 cups cooled, double strength Postum or Pero (or Hot Chocolate)
1-2 T rum extract (optional)
Chocolate milk mix powder
Whip cream until stiff peaks form then add 2 T sugar and vanilla and set aside. In a separate bowl beat egg yolks and ½ cup sugar until thick (4-5 minutes). Add mascarpone cheese and beat until creamy (2-3 minutes). In a clean mixing bowl beat egg whites until they form stiff peaks (4 minutes). Fold egg whites into mascarpone mixture. Add whipped cream and blend gently until combined.
Combine the Postum and rum extract then one at a time dip ladyfinger cookies for 2 seconds on each side (you want them to be moist on the outside but still slightly crunchy on the inside). Form a layer of dipped cookies in the bottom of a 9x13 pan – you may need to break/cut some of the ladyfingers to make an even layer. Cover the ladyfingers with half the mascarpone mixture. Arrange a second layer of dipped ladyfingers then spread with remaining mascarpone. Dust the top with chocolate milk mix powder. Cover and refrigerate for several hours or overnight.
Pasta Carbonara (Jensen's)
PASTA CARBONARA
1 lb spaghetti (could also use farfalle or penne)
½ lb pancetta or bacon, diced
4 eggs (room temperature)
1 T garlic, finely minced
½ cup heavy cream (room temperature)
1 cup grated parmesan cheese (plus additional for garnish)
Boil pasta in liberally salted water until al dente. In a small bowl, beat eggs and add garlic, cream and parmesan cheese and set aside. Sauté bacon until crisp in a very large skillet with sides. Remove bacon and discard all but 3 T bacon drippings. Return bacon to pan and add cooked and drained pasta. Toss until completely coated. Remove pan from heat and pour in egg mixture. Whisk together quickly until the eggs thicken. If you work quickly and off the heat, the eggs should not scramble. Serve immediately with additional parmesan cheese. We love to add peas to our carbonara. I usually throw a bag of frozen ones in with the pasta for the last minute of cooking time.
1 lb spaghetti (could also use farfalle or penne)
½ lb pancetta or bacon, diced
4 eggs (room temperature)
1 T garlic, finely minced
½ cup heavy cream (room temperature)
1 cup grated parmesan cheese (plus additional for garnish)
Boil pasta in liberally salted water until al dente. In a small bowl, beat eggs and add garlic, cream and parmesan cheese and set aside. Sauté bacon until crisp in a very large skillet with sides. Remove bacon and discard all but 3 T bacon drippings. Return bacon to pan and add cooked and drained pasta. Toss until completely coated. Remove pan from heat and pour in egg mixture. Whisk together quickly until the eggs thicken. If you work quickly and off the heat, the eggs should not scramble. Serve immediately with additional parmesan cheese. We love to add peas to our carbonara. I usually throw a bag of frozen ones in with the pasta for the last minute of cooking time.
Parmesan Crusted Pork chops (Jensen's)
PARMESAN CRUSTED PORK CHOPS
4-8 thin cut boneless pork loin chops
1 cup grated parmesan cheese
2 eggs
1 cup dry Italian seasoned bread crumbs
3 T olive oil
3 T butter
Make a breading station with three wide shallow bowls and place parmesan cheese in one, beaten eggs in the second and bread crumbs in the third. Salt and pepper both sides of each pork chop then one and a time dip each in the cheese, shaking to remove excess, then eggs and then bread crumbs. Make sure surface is completely covered with bread crumbs. Heat oil and butter in a large skillet (medium-medium high) and cook chops for 3-4 minutes on each side, or until golden brown. Serve with pasta or rice. We’ve used the same procedure with chicken and it’s also delicious!
4-8 thin cut boneless pork loin chops
1 cup grated parmesan cheese
2 eggs
1 cup dry Italian seasoned bread crumbs
3 T olive oil
3 T butter
Make a breading station with three wide shallow bowls and place parmesan cheese in one, beaten eggs in the second and bread crumbs in the third. Salt and pepper both sides of each pork chop then one and a time dip each in the cheese, shaking to remove excess, then eggs and then bread crumbs. Make sure surface is completely covered with bread crumbs. Heat oil and butter in a large skillet (medium-medium high) and cook chops for 3-4 minutes on each side, or until golden brown. Serve with pasta or rice. We’ve used the same procedure with chicken and it’s also delicious!
Monday, January 18, 2010
Blueberry Dutch Cake
BLUEBERRY DUTCH CAKE
--------------------
1 1/2 pt. fresh or frozen blueberries
PASTRY:
1 1/2 c. flour
1/2 tsp. salt
1/2 c. salad oil
2 tbsp. milk
1 tsp. sugar
TOPPING:
3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. butter
Topping: Mix sugar, flour and salt. Cut butter into dry mix
until crumbly.
Preheat oven to 425 degrees. Combine flour, salt and sugar
in bowl. Pour oil and milk into a measuring cup and whip
with fork until combined. Pour all at once over dry
mixture. Mix with fork until dampened.
Turn into 8 x 8 inch pan (ungreased). Pat over the bottom
and push dough up 1 inch on each side. Arrange berries on
pastry. Sprinkle topping over all. Bake 1/2 hour. Push
topping into berries with fork. Return to oven to bake 15
minutes more.
--------------------
1 1/2 pt. fresh or frozen blueberries
PASTRY:
1 1/2 c. flour
1/2 tsp. salt
1/2 c. salad oil
2 tbsp. milk
1 tsp. sugar
TOPPING:
3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. butter
Topping: Mix sugar, flour and salt. Cut butter into dry mix
until crumbly.
Preheat oven to 425 degrees. Combine flour, salt and sugar
in bowl. Pour oil and milk into a measuring cup and whip
with fork until combined. Pour all at once over dry
mixture. Mix with fork until dampened.
Turn into 8 x 8 inch pan (ungreased). Pat over the bottom
and push dough up 1 inch on each side. Arrange berries on
pastry. Sprinkle topping over all. Bake 1/2 hour. Push
topping into berries with fork. Return to oven to bake 15
minutes more.
Slow Cooker Hot Fudge cake
1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
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1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Success
Cooling the dessert in the slow cooker gives the sauce time to thicken so it’s rich and fudgy.
Special Touch
Top off this chocolate lover’s treat with what else but a scoop of ice cream and a long-stemmed cherry!
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
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1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Success
Cooling the dessert in the slow cooker gives the sauce time to thicken so it’s rich and fudgy.
Special Touch
Top off this chocolate lover’s treat with what else but a scoop of ice cream and a long-stemmed cherry!
Lemon Mousse Cake
1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker® Whipped vanilla frosting
Print these coupons...
$1.00 off Betty Crocker® Warm Delights® Bowls
Plus 28 more...
About Concordance™
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1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. In medium bowl, gently stir pie filling into frosting.
3. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for two 8-inch or 9-inch pans.
Special Touch
Stir several drops yellow food color into the frosting and pie filling mixture for a brighter yellow.
Planned-Overs
Leftover pie filling? Layer it with vanilla yogurt in dessert dishes, or mix it with an equal amount of whipped topping and serve over pancakes or waffles.
Water, vegetable oil and eggs called for on cake mix box
3/4 cup lemon pie filling (from 15- to 16-oz can)
2 containers Betty Crocker® Whipped vanilla frosting
Print these coupons...
$1.00 off Betty Crocker® Warm Delights® Bowls
Plus 28 more...
About Concordance™
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1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. In medium bowl, gently stir pie filling into frosting.
3. Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for two 8-inch or 9-inch pans.
Special Touch
Stir several drops yellow food color into the frosting and pie filling mixture for a brighter yellow.
Planned-Overs
Leftover pie filling? Layer it with vanilla yogurt in dessert dishes, or mix it with an equal amount of whipped topping and serve over pancakes or waffles.
Applesauce Cake Loaf
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 teaspoon vanilla
1 cup chunky applesauce
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup raisins
1/2 cup chopped nuts
Serve with...
Applesauce Snack Cake
Total Time: 1 hour 0 min
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1. Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches.
2. Beat brown sugar and butter in large bowl with electric mixer on high speed 2 minutes. Beat in egg, vanilla and applesauce. Stir in flour, salt, baking soda, cinnamon and cloves. Stir in raisins and nuts. Pour batter into pan.
3. Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Special Touch
If you suffer from snack attacks, just take the cake! Wrap thick cake slices in plastic wrap so they're ready to go when you are.
Did You Know...
Only the bottom of the pan is greased, so after baking, the cake doesn't end up with "edges on the ledges."
1/2 cup butter or margarine, softened
1 egg
1 teaspoon vanilla
1 cup chunky applesauce
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup raisins
1/2 cup chopped nuts
Serve with...
Applesauce Snack Cake
Total Time: 1 hour 0 min
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1. Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches.
2. Beat brown sugar and butter in large bowl with electric mixer on high speed 2 minutes. Beat in egg, vanilla and applesauce. Stir in flour, salt, baking soda, cinnamon and cloves. Stir in raisins and nuts. Pour batter into pan.
3. Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Special Touch
If you suffer from snack attacks, just take the cake! Wrap thick cake slices in plastic wrap so they're ready to go when you are.
Did You Know...
Only the bottom of the pan is greased, so after baking, the cake doesn't end up with "edges on the ledges."
Easy Fruit Crisp Dump Cake
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, melted
1 can (21 oz) cherry pie filling (I'll sub blueberries or blackberries)
1 can (8 oz) crushed pineapple, undrained
Print these coupons...
$1.00 off Betty Crocker® Warm Delights® Bowls
Plus 28 more...
About Concordance™
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1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
2. Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
3. Bake 39 to 46 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.
High Altitude (3500-6500 ft): Heat oven to 375°F for all pans.
Special Touch
How do you make this sensational comfort-food dessert even better? Serve it warm with ice cream or sweetened whipped cream.
Success
If using spread, use only the stick varieties that have more than 65% vegetable oil.
Substitution
SuperMoist® butter recipe yellow or white cake mix can also be used for this quick and easy dessert. Members of your family don't like pineapple? Use 2 cans of cherry pie filling instead!
Success
Children of all ages will enjoy making and eating this dessert. Just make sure they don't burn themselves with the melted butter or while using the hot oven.
1/2 cup butter or margarine, melted
1 can (21 oz) cherry pie filling (I'll sub blueberries or blackberries)
1 can (8 oz) crushed pineapple, undrained
Print these coupons...
$1.00 off Betty Crocker® Warm Delights® Bowls
Plus 28 more...
About Concordance™
Facebook Del.icio.us
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1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
2. Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
3. Bake 39 to 46 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.
High Altitude (3500-6500 ft): Heat oven to 375°F for all pans.
Special Touch
How do you make this sensational comfort-food dessert even better? Serve it warm with ice cream or sweetened whipped cream.
Success
If using spread, use only the stick varieties that have more than 65% vegetable oil.
Substitution
SuperMoist® butter recipe yellow or white cake mix can also be used for this quick and easy dessert. Members of your family don't like pineapple? Use 2 cans of cherry pie filling instead!
Success
Children of all ages will enjoy making and eating this dessert. Just make sure they don't burn themselves with the melted butter or while using the hot oven.
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