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Our favorite recipes!
SKEETER’S CHILLED BLUEBERRY SOUP
INGRIEDIENTS:
2 CUPS WATER
2 CUPS JERSEY FRESH BLUEBERRIES
1 1/2 CUPS SUGAR (CAN SUB ORANGE OR APPLE JUICE FOR WATER AND SUGAR)
ZEST OF ONE LEMON
2 CINNAMON STICKS
6 CLOVES
1 1/2 CUPS LIGHT CREAM
MINT
NUTMEG
COMBINE FIRST SIX INGREDIENTS IN A SAUCEPAN AND BRING TO A BOIL. WHEN SUGAR DISSOLVES AND BERRIES CRACK, REMOVE FROM HEAT, REMOVE CINNAMON AND CLOVES. BLEND, STRAIN, AND LET COOL. STIR IN CREAM, GARNISH WITH MINT AND NUTMEG. SERVES SIX.
APPLE AND PARMESAN CURL SALAD
1/2 cup olive oil; 2 tablespoons seasoned rice vinegar
or balsamic vinegar; juice of 1/2 of a lime or lemon;
1-2 teaspoons Dijon mustard; 1 clove of garlic, crushed;
1/4 teaspoon ground pepper; salt; 2 teaspoons sugar; 1
pound baby salad greens or 1 packet ready-to-use baby
spinach or salad mix; 2 medium apples (Fuji, Golden Delicious,
Gala, or Ginger Gold); 1/2 cup pine nuts, toasted; 4 ounces
Parmesan cheese, shaved into curls
1. Combine the oil, vinegar, lime juice, mustard, garlic,
pepper and salt to taste in a screw-top jar and shake
well.
2. If using a head of lettuce, wash, dry, and tear into
bite-sized pieces. Place the salad greens in a large serving
bowls.
3. Core, halve, and slice the apples. Add them to the
bowl.
4. Shake the vinaigrette again and add 1 1/2 tablespoons
to the bowl. (Serve the remaining dressing on the side.)
Toss the salad, sprinkle with the pine nuts, and top with
the Parmesan. Yield: 4 servings. Variation: Use crumbled
feta or blue cheese instead of Parmesan; toss with the
salad greens and apple slices.
APPLE CRUMB PIE
5 large apples (Fuji or other); 1-1/2 cups sour cream;
3/4 cup granulated sugar; 3/4 cup all-purpose flour; 1
large egg; 2 teaspoons vanilla extract; 1/2 cup brown
sugar; 1/2 cup (1 stick) butter; 1 cup chopped pecans;
pastry pie crust
1. Prepare or purchase your favorite pastry pie crust.
2. Preheat oven to 450 F. Grease a 10-inch pie plate.
3. Roll out the pastry and fit it into the pie plate.
Flute the edges and refrigerate.
4. Peel, core, and cut the apples into 1/4-inch slices.
Arrange in the chilled pie shell.
5. In a small bowl, combine the sour cream, granulated
sugar, 1/4 cup of the flour, egg, and vanilla. Beat until
smooth and pour over the apple slices.
6. Bake for 10 minutes, reduce oven to 350 F, and bake
for 30 minutes longer.
7. Mix the remaining 1/2 cup flour, brown sugar, and butter
until the mixture is crumbly. Stir in the pecans and sprinkle
over the baked pie.
8. Return the pie to the oven and bake for 15 minutes
longer, or until the topping is golden brown. Yield: 8
servings.
APPLE CHEESE SPREAD
8 ounces cream cheese, softened; 1 cup grated cheddar
cheese, at room temperature; 2 tablespoons brandy or sherry;
1 medium tart apple (Granny Smith); 1 teaspoon dried basil;
1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/4
teaspoon freshly ground black pepper
1. combine the cream cheese, Cheddar, and brandy in a
bowl. Beat until smooth.
2. Peel, core, grate the apple, and add it to the bowl.
3. Add the basil, oregano, thyme, and pepper, and stir
until thoroughly combined.
4. Spoon the mixture into a crock; cover and chill for
about 1 hour. Serve on toast points or crackers. Yield:
2 1/2 cups
APPLE STREUSEL MUFFINS
Topping: 1/2 cup chopped nuts, 1/4 cup all-purpose flour,
3 tablespoons sugar, 2 tablespoons soft butter, 1/2 teaspoon
ground cinnamon
Batter: 1 cup all-purpose flour, 3/4 cup sugar, 2 teaspoons
baking powder, 1 teaspoon cinnamon, 1/4 teaspoon allspice,
1/4 teaspoon baking soda, 1/4 teaspoon salt, 2 large eggs,
1 cup sour cream, 1/4 cup (1/2 stick) butter, melted,
2 cups diced unpeeled apples (preferrable a tart apple)
Pre-heat oven to 350 degrees. Grease muffin cups or use
foil baking cups. Put Streusel ingredients into a medium
bowl and mix with a fork until very crumbly. Set aside.
Make muffin batter. Combine dry ingredients in a bowl.
In another bowl, combine eggs, sour cream, and melted
butter and whisk until well blended. Stir in diced apples,
then add dry ingredients and mix until just moistened.
Scoop batter into muffin cups, filling about 3/4 cup full.
Top each muffin with about 2 teaspoons of the streusel
topping.
Bake 20 to 25 minutes, until browned. A toothpick inserted
into the center should come out clean. Remove from pans
and let cool at least 1 hour before serving. Makes about
18 muffins.
APPLE-CRANBERRY WALDORF SALAD
2 cups fresh cranberries, 2 cups miniture marshmallows,
1/2 cup sugar, 2 cups diced, unpared tart apples, 1 cup
seedless green grapes, 1/2 cup coarsely chopped walnuts,
1/4 teaspoon salt, 1 cup whipping cream, whipped
Chop cranberries in food processor so that they are in
fairly small pieces, but not mushy. Combine with sugar
and marshmallows - cover and chill overnight.
Up to six hours before serving, add apples, grapes, nuts,
and salt to cranberry mixture. Fold in whipped cream and
chill thoroughly. Serve in large bowl or individual lettuce
cups. Serves 8.
BUTTERMILK APPLE POUND CAKE
Cake: 1 -1/2 teaspoons vanilla; 1-1/2 cups sugar; 1-1/2
cups oil; 3 eggs; 3 cups flour; 1 teaspoon baking soda;
1 teaspoon salt; 3 cups chopped apple; 1 cup coconut;
1 cup nuts.
Glaze: 1 tablespoon corn syrup; 3/4 cup sugar; 1/2 teaspoon
baking soda; 1/2 cup buttermilk; 1 stick butter; 1 teaspoon
vanilla (boil 5 minutes)
Blend first 7 ingredients with mixer. Stir in apples,
coconut, and nuts. Bake in greased and floured bundt pan
1 hour 20 minutes at 350 degrees or until tests done.
Cool, turn out of pan, punch small holes in top of cake
and pour glaze over cake (letting glaze soak in).
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