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from the Golden Gate Genealogy Forum Return to Fruit Recipes Main Page APPLE BAKED PORK CHOPS WITH SHERRY From: Host GFS DarlaJo (From SpeedRoots )
INGREDIENTS: 6 boneless pork chops 3 large apples - peeled, cored and sliced 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 2 tablespoons butter 1 pinch each of salt and pepper 1/2 cup dry sherry
DIRECTIONS: In a large skillet, brown chops, about 2 minutes each side; reserve. Preheat oven to 350 degrees. Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and internal temperature of pork has reached 160 degrees
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From: HOST GFS DdH2
APPLE BANANA BREAKFAST CRUNCH Submitted by: USSGERI (Makes 4 servings)
Ingredients: 2 (12-oz.) packages STOUFFER'S Harvest Apples, prepared according to package directions 2 (8-oz.) container banana yogurt 1 cup banana crunch-style cereal
COMBINE yogurt and cereal in small bowl.
SPOON one-half package of escalloped apples into 4 dessert dishes; top with one-quarter of yogurt mixture. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content.
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From: GFA Terry
Haven't tried any, but here are a few that I found:
APPLE BROWN BETTY
Ingredients : 3 lbs. cooking apples 10 slices of bread, cubed (about 4 c.) 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. salt 3/4 c. brown sugar 1/2 c. butter or margarine, melted
Preparation : Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on Low setting 2 to 4 hours. Makes 6 to 8 servings.
*******
Ingredients : 10 med. apples (Granny Smith, Pippin or Jonathans) 1/2 tbsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. salt 3 tbsp. sugar 1 tbsp. lemon juice 2 oz. butter (or 1/4 c.)--TOPPING:--3/4 lb. light brown sugar 2 1/2 c. flour 8 oz. butter or margarine 1/2 tsp. salt 3 tbsp. cinnamon 1/2 tsp. nutmeg
Preparation : Peel, core and slice the apples and place in bottom of 8 x 12 inch glass baking dish. Sprinkle with cinnamon, nutmeg, salt, sugar, lemon juice and 2 ounce butter. Sprinkle topping on the apple-cinnamon-sugar mixture. Bake for approximately 1 hour and 15 minutes at 325 degrees. Serves 6 people. Delicious warm or cold. Topping: Mix together topping ingredients thoroughly until mixture is crumbly.
***** APPLE BROWN BETTY
Ingredients : 2 c. of diced apples 2 tsp. of butter 2 c. of bread crumbs 1/2 tsp. of cinnamon 3/4 c. of brown sugar
Preparation : Place a layer of apples, bread crumbs and half of sugar in a greased baking pan. Repeat and sprinkle cinnamon over top. Add 1/4 cup of hot water, cover and bake at 350 degrees for 30 minutes. Remove cover and brown. Serve with whipped cream.
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From: Host GFS DarlaJo
Apple Butter from SpeedRoots
This recipe can also be made in a crockpot.
Makes 4 cups
10 Apples, large, peeled and cored 1 1/2 cups Sugar 1 1/2 teaspoons Cinnamon 1/8 teaspoon Clove, ground 1/2 teaspoon Salt
Cut the apples into medium slices. Place in a heavy saucepan. Stir in the remaining ingredients. Cook for three hours (or until thick and dark) over very low heat, stirring frequently. Refrigerate. Serve on warm biscuits.
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From: HOST GFS DdH2
Apple Cinnamon Oatmeal Cookie Submitted by: B. Gisclair All Rec
Makes 4 dozen
Ingredients
1 cup apple cinnamon granola 3/4 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup shortening 1/4 cup white sugar 1 egg 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/2 teaspoon baking soda
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Mix together granola, flour, brown sugar, shortening, white sugar, egg, salt, vanilla extract and baking soda together in a medium size mixing bowl. Mix until well blended.
3 Drop by teaspoonfuls 1 1/2 inches apart on baking sheets.
4 Bake for 12 to 15 minutes, or until golden brown. Cool on wire racks.
Makes 24 servings ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Host GFS DarlaJo
Apple Coleslaw Serves: 8 to 10
4 cups (1/2 head) red cabbage, cored and thinly sliced 4 cups (1/2 head) green cabbage, cored and thinly sliced 2 Granny Smith apples, cored and coarsely chopped 3 carrots, peeled and shredded 1 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon honey 1 teaspoon caraway seeds 1 teaspoon salt 1/2 teaspoon black pepper
In a large bowl, combine the red and green cabbage, apples, and carrots. In a small bowl, combine the remaining ingredients; mix well. Pour the mayonnaise mixture over the cabbage mixture; toss well. Cover and chill until ready to serve.
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From: Terry Ann Morgan
Apple Cookies
1/2 c. raisins 1/2 c. shortening 1 c. brown sugar 2 eggs 1/2 c. rolled oats 1/2 c. chopped nuts 1/2 c. chopped dates 1 lg. apple, chopped (1 cup) 1 3/4 c. flour 1/2 tsp. salt 1/2 tsp. baking powder 1/2 tsp. soda 1/2 tsp. cinnamon 1/2 tsp. cloves
Measure raisins in glass measuring cup and cover with boiling water. Let stand 10 minutes. Cream shortening and sugar. Add eggs and beat well; add oatmeal, dates, apple, and soaked raisins; stir. Sift flour, salt, baking powder, soda, and spices together. Add nuts; stir. Bake at 350 degrees for 12 minuets. Makes 5 dozen.
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From: HOST GFS DdH2
APPLE CRISP
Get Lost, Apple Pie
I don't know why anyone would make a pie instead of a crisp. A crisp, most often made with apples but accommodating of almost any fruit, is better textured, better flavored and easier to make.
It's worth noting, too, that a crisp is higher in fiber than a pie and at least a little lower in fat. (Maybe it's not worth noting, since crisps are often served with ice cream or whipped cream anyway.)
The topping of a crisp can be like streusel, sweetened lumps of flour and butter with some nuts mixed in, but it's more commonly (and easily) made with a base of rolled oats. My own older recipes use flour and coconut, as well as the oats, but the flour doesn't add much, and even the coconut is superfluous: all you're looking for is a nice, sweet crunch. For that, the combination of oats with nuts, butter and sugar is as good as it gets, and can be prepared in less than a minute in a food processor.
Any apple slice will soften with long enough cooking, but some apple varieties won't soften quite enough, while others will turn nearly to mush. What you want are apple slices that will retain their shape while becoming tender while also tasting terrific.
What sorts of apple are you looking for? Granny Smiths hold up well to heat, but they're essentially tasteless. McIntosh apples will taste great, but fall apart in the oven.
Best for this recipe are Cortlands (which are also the easiest to find), but Idareds or Paula Reds are also good choices.
Of course, for those who have had enough apples for this year already, pears can make a wonderful crisp as well.
If you choose to use pears instead of apples, however, be aware that unripe pears are unlikely to become tender in the time it takes the topping to brown. You must begin with pears that have started to soften, or their texture will remain unpleasantly firm, even after you have cooked the crisp to a . . . well, a crisp.
from VJJE Recipe
6 cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds 1/2 teaspoon cinnamon, or more to taste 1/2 cup plus 2 tablespoons sugar 5 tablespoons butter, plus more for greasing the pan 3/4 cup oats 1/2 cup walnuts or pecans.
1. Preheat the oven to 375F. Toss the fruit with half the cinnamon and 2 tablespoons of the sugar, and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
2. Combine the remaining cinnamon and sugar in the container of a food processor with the oats and nuts; pulse a few times, just until the ingredients are combined (you do not want to puree the oats). To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork.
3. Spread the topping over the apples and bake about 40 minutes, until the topping is browned and the apples are tender. Serve hot, warm, or at room temperature.
Yield: 6 to 8 servings ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: LBaughan5
Here's a quick and easy recipe for Apple Dip:
1 - 8 oz package cream cheese, softenend 3/4 c brown sugar 1 t vanilla 2/3 c peanutbutter 1/3 c pineapple juice
Delicious!
please e-mail me LBaughan5@aol.com
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From: HOST GFS DdH2
APPLE DUMPLINGS (Diabetic) Submitted by: USSGERI (Yield: 4 dumplings)
Ingredients:
1 recipe Basic Pie Shell 4 apples 1 tblsp (15 mL) lemon juice 3 tblsp (45 mL) granulated sugar replacement or granulated fructose 1/4 tsp (2 mL) cinnamon 4 tsp (20 mL) margarine 1 egg white (slightly beaten)
Instructions:
Roll out pie dough and cut into 4 equal pieces. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 tsp (5 mL) margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and place in shallow baking pan. Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown.
Exchange 1 dumpling: 2 bread 1 fruit 2 1/2 fat
Calories 1 dumpling: 221
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Host GFS DarlaJo
APPLE DUMPLINGS FOR DIABETICS from my friend SpeedRoots
Ingredients
1 recipe Basic Pie Shell 4 apples 1 Tablespoon (15 mL) lemon juice 3 Tablespoon (45 mL) granulated sugar replacement or granulated fructose 1/4 teaspoon (2 mL) cinnamon 4 teaspoon (20 mL) margarine 1 egg white (slightly beaten)
Directions Roll out pie dough and cut into 4 equal pieces. Peel and core apples and sprinkle them with lemon. Place 1 apple in center of each piece of dough. Combine sugar replacement and cinnamon in a bowl, sprinkling evenly into cavity of apples. Top each apple with 1 teaspoon (5 mL) margarine. Bring opposite ends of dough up over apple. Moisten slightly with water; seal securely. Brush with beaten egg white and place in shallow baking pan. Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is golden brown.
Serving size: One dumpling Yield: Four dumplings Exchanges: 2 bread, 1 fruit, 2 1/2 fat Nutrition: 221 calories
HostGFSDarlaJo GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates
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From: HOST GFS DdH2
Apple Glazed Ham Loaf from Kellogg's
1 jar (10 oz.) apple jelly 1/4 cup firmly packed brown sugar 3 tablespoons lemon juice 1/2 teaspoon dry mustard 2 eggs 3 cups KELLOGG'S CORN FLAKES(r) cereal, crushed to 3/4 cup or 3/4 cup KELLOGG'S(r) Corn Flake Crumbs 1/4 cup firmly packed brown sugar 3/4 cup fat-free milk 1/3 cup finely chopped onion 1/4 teaspoon pepper 1 1/2 teaspoons dry mustard 1 pound cooked ham, ground 1 pound ground pork
1. Preheat oven to 350º F.
2. To make glaze, stir together jelly, 1/4 cup brown sugar, lemon juice and 1/2 teaspoon dry mustard in small saucepan. Cook over low heat, stirring frequently, until jelly melts. Bring to boil, cooking 1 minute longer, stirring constantly. Remove from heat. Cool to room temperature.
3. In large mixing bowl, beat eggs slightly. Add KELLOGG'S CORN FLAKES cereal, 1/4 cup brown sugar, milk, onion, pepper and the 1 1/2 teaspoons mustard; stir well. Add ham and pork. Mix until combined. Shape into loaf and place in shallow baking pan coated with cooking spray.
4. Bake 1 hour and 15 minutes or until well browned. Pour half of glaze in small dish to brush on loaf 2 to 3 times during last 30 minutes of baking. Serve with remaining glaze.
Yield: 12 servings
Serving Size: 1 slice (145 grams) Nutritive Values % Daily Value Calories: 310 Calories from Fat: 100 Total Fat: 11 g 17%
Saturated Fat: 4 g 19%
Cholesterol: 90 mg 31%
Sodium: 640 mg 27%
Total Carbohydrates: 31 g 10%
Dietary Fiber: 1 g 2%
Sugars: 24 g
Protein: 22 g
Vitamin A: 20% Vitamin C: 10% Calcium: 4% Iron: 20% ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
Apple Meringue Tartlets Heart Smart Recipes from Annie
Shells: 4 egg whites 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1 cup sugar 1/2 cup lightly toasted, finely chopped almonds (or can also be made with pecans or hazelnuts)
Filling: 6 cups peeled, cored and sliced apples, tossed with 2 tablespoons lemon juice 1 cup apple cider 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cloves Topping: 1/4 cup lightly toasted almonds
Prepare shells the day befo Pre-heat oven to 250 degrees.
Beat egg whites, salt and cream of tartar until foamy, gradually add sugar and beat at high speed until very stiff and satiny (5-10 min). Fold in almonds.
Cover a cookie tray with baker's parchment. Spread meringue into 10 rounds, each very slightly concave.
Bake for 1 hour and 15 min. Turn oven off and slide tray out from under parchment so that parchment is resting directly on oven rack--let shells remain in oven to dry and cool 3 hours or overnight.
Remove from oven, peel parchment off bottoms of meringues and (if not using that day) store in tightly closing cookie tin until ready to fill.
Prepare filling: Combine sliced apples, cider and spices in large skillet with cover.
Bring cider to simmer and cover and cook about 5 min.
Remove cover, toss apples gently (try not to break slices up) and Continue to simmer on medium high heat, stirring/tossing apples until cider has evaporated and apples are lightly carmelized (about 10 min more).
Remove from heat and cool. Can be made up to 3 days in advance and refrigerated.
Assemble tartlets: Place each shell you are using on a dessert plate. Arrange apple slices On top to cover all but rim. If desired, sprinkle top with sliced or coarsely chopped toasted almonds (or other nuts). (not all tartlets need to be made at same time; once tart is assembled, use within 3 hours).
Nutritional Analysis: Calories - 265 per serving (makes 10 servings) Fat - 8 g. Saturated fat - .4 g. Sodium - 55 mg. Cholesterol - 0 mg. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Host GFS DarlaJo
Apple Pie Your favorite recipe for double-crust pastry (scratch or store-bought) 3/4 to 1 cup of sugar 1/2 tsp cinnamon 1/4 tsp salt 2 Tbsp flour 6 cups pared, sliced apples 1 Tbsp lemon juice 2 Tbsp butter
* Heat oven to 450 degrees F. * Combine sugar, cinnamon, salt, and flour in a mixing bowl. * Arrange apples in layers in a 9-inch pastry-lined pan, sprinkling cinnamon-sugar mixture over each layer. Will end up with a high mound...but it will cook down. * Sprinkle with lemon juice. * Dot with butter. * Roll out remaining pastry, cut slits for steam to escape. * Moisten rim of bottom crust. * Place top crust over filling, fold edge under bottom crust, pressing to seal. * Flute edge. * Bake at 450 degrees for 10 minutes, then at 375 degrees for 40-50 minutes, until apples are tender. * Serve with your favorite topping.
HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates
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From: HOST GFS DdH2
APPLE PORK CHOPS
from Marie at Al Rec
Prep Time: 10 Minutes Cook Time: 45 Minutes Ready In: 55 Minutes Makes: 4 servings
"A sweet and tangy sauce of brown sugar and mustard with a hint of cloves is the luscious finish to this classic combination of apples and pork baked to perfection."
Ingredients 2 tablespoons vegetable oil 1/2 cup chopped onion 4 (1/2-inch thick) pork chops 1/2 teaspoon salt ground black pepper to taste 2 apples - peeled, cored and sliced 2 tablespoons brown sugar 1/2 teaspoon ground mustard 1/8 teaspoon ground cloves 3/4 cup hot water
Directions 1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
3. Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
4. In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!
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HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum I don't want to be perfect, I was not made to be perfect nor do i want to be if that means pointing out everyone elses mistakes.
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From: HOST GFS DdH2
APPLE SPICE CAKE Submitted by: USSGERI Spice It Up! This Apple Spice Cake will do just that. What a great treat in the middle of the winter.
Enjoy!
PS: I added about a cup of chopped pecans and soaked the raisins in brandy.
-----------* Today's Recipe *-------------
-*- Cake Recipes -*- from Shannon B.'s Kitchen
Preparation Time: about 20 Minutes Cooking Time: about 60 minutes Serves: makes 1 cake
2 C Flour 1 teaspoon Ground Cinnamon 1 teaspoon Ground Nutmeg 1 teaspoon Ground Allspice 1/4 teaspoon Ground Cardamom 1/2 teaspoon Salt 1 C Butter, softened 2 C Sugar 4 Eggs 1 teaspoon Baking Soda 1 tablespoon Warm Water 1 teaspoon Vanilla Extract 3 Apples, Granny Smith or Pippin are best, peeled, cored and chopped 1/2 C Raisins soaked in water or apple juice for about 10 minutes 1/4 C (60ml) Confectioners' Sugar
Preheat oven to 350F
Spray or grease a 10 inch bundt or tube pan.
In a bowl, sift together flour, spices, and salt. Reserve
In a large bowl, cream together butter and sugar.
Mix in eggs and vanilla to the butter mixture. Mix well and add the baking soda and the tablespoon of warm water.
Stir the flour mixture into the butter mixture.
Drain the raisins.
Add the apples and raisins. Mix well.
Pour the batter into the prepared pan.
Bake for 55 to 60 minutes, until a tester or knife inserted into the cake comes out clean.
Allow the cake to cool in the pan.
Once the cake is cool turn on to a plate and dust with confectioners' sugar. You may find it necessary to cut around the cake in the pan with a knife or shake the cake in the pan to assist with loosening the cake from the pan.
Enjoy with a dollop of whipped cream or your favorite ice cream. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS
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From: Host GFS DarlaJo
Apple Strudel Serves: 6 to 8
1 sheet frozen puff pastry (from a 17.25-ounce package), thawed 1/3 cup sugar 2 teaspoons ground cinnamon 1 can (20 ounces) sliced apples, drained 1/3 cup raisins 1 egg, beaten
Preheat the oven to 400°F. Place the pastry on a cookie sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well. Reserve 2 teaspoons of the sugar mixture. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid. Spoon the mixture down the center of the dough. Cut horizontal slits in the dough 1 inch apart down each side of the filling, cutting from the edges of the filling to the outer edges of the dough.
Brush each 1-inch dough strip with the beaten egg and fold the dough over the apple filling, alternating sides as if braiding the dough. Tuck the last strips under the strudel. Brush the top of the pastry with the remaining egg and sprinkle with the reserved sugar mixture. Bake for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.
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From: HOST GFS DdH2
Apple Tart VJJE Recipe Weekly
1 lemon, halved 2 to 3 Granny Smith apples 1 ready-to-use puff pastry sheet, 8 to 10 ounces (available in supermarkets) 2 tablespoons superfine sugar 1 tablespoon melted butter
Heat oven to 425F. Squeeze the lemon into a wide, shallow dish, and top with cold water.
Peel and core apples, then cut in half. Immerse apples in lemon water.
Place puff pastry on a large baking sheet. Use a sharp knife to lightly score a half-inch border; do not cut all the way through. (This will allow a frame of pastry to rise above the apple filling.) Refrigerate until needed.
Pat apples dry, and cut each half into quarters. Slice each quarter thinly. Remove pastry from refrigerator, and sprinkle with 1 tablespoon sugar. Working inside scored lines, place neat rows of closely overlapping apples, until pastry is covered.
Brush apples with melted butter, and sprinkle with remaining sugar.
Bake until pastry puffs around apples and fruit is soft and lightly colored, 20 to 25 minutes. Serve warm. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: DarlaJoV
apple tort Ingredients apples, sugar, butter or margarine, cinnamon, premade pie crusts (2) 9 inch size. Equipment dutch oven, frying pan, paring knife Instructions peel, core, and slice 1, 1-1 1/2 lbs apples, add them to a hot skillet with butter or margarine, and sugar until apples start to carmalize. Do not let them burn add butter or margarine as needed and cinnamon. Once carmalized, dish into a 15" foiled lined dutch oven. Place both pie crusts overlapping over the top of the apples covering as much of the apples as possible. Place the dutch oven on top of 12 live briquets,adding 18 live briquets on top for about 30-45 minutes, or until pie crust is golden brown. Dump onto plate, slice and serve
Comment use sugar/cinnamon as desired, apples usually will turn very soft when ready to be placed into the dutch oven (carmalized).
Darla Jo
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From: Host GFS DarlaJo
Apple-Bacon burgers from SpeedRoots
1 small onion chopped 1 granny smith apple, chopped 1/2 tsp ground sage, divided1 tsp olive oil 2 lbs. lean ground beef 3 tbsp white wine worchester sauce 1 tsp. salt 1/2 tsp pepper 12 slices bacon 6 hamberger buns
saute onion, apple and 1/4 tsp sage in a small skillet in hot oil over med. heat 2-3 min or tl tender, set aside combine ground beef remaining sage, worchester sauce, salt and pepper in a large bowl. shape into 12 patties top 6 patties evenly with apple mixture;cover with remaining 6 patties, pressing sides to seal wrap each with bacon slices securing with wooden pick. place on a rack in a broiler pan Broil 5 1/2 inches from heat ( leave oven door partially open if electric oven) 10 min. on each side till beef is no longer pink. serve on buns.
HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates
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APPLE-CRANBERRY CRISP WITH OAT TOPPING AND CHEDDAR CHEESE From: HOST GFS DdH2
Apple-Cranberry Crisp with Oat Topping and Cheddar Cheese Recipe courtesy Emeril Lagasse (sent to me by Laura)
4 large, sweet, firm apples, such as Braeburn, peeled, cored, and cut into 8 pieces (about 2 pounds) 1 pound fresh cranberries, rinsed well 1 cup roughly chopped walnuts 1 1/2 cups granulated sugar 2 tablespoons fresh orange juice 2 teaspoons grated orange zest 1 1/2 teaspoons ground cinnamon 3/4 teaspoon grated nutmeg 1 1/2 cups rolled oats 1 1/2 cups packed light brown sugar 3/4 cup all-purpose flour 12 tablespoons unsalted butter, cut into pieces 1 1/2 cups grated white cheddar Vanilla ice cream, as accompaniment
Preheat the oven to 375 degrees F.
In a large bowl, combine the apples, cranberries, walnuts, sugar, orange juice, orange zest, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg, and toss well to combine.
In a separate bowl, combine the oats, brown sugar, flour, remaining 1/2 teaspoon of cinnamon, and remaining 1/4 teaspoon of nutmeg. Blend the butter into the dry ingredients using your fingers until the mixture resembles coarse crumbs.
Pour the fruit mixture into a 9 by 13-inch baking dish. Sprinkle the crumb mixture over the top and bake for 15 minutes.
Lower the temperature to 350 degrees F and continue baking until bubbly and the apples are tender, 35 to 40 minutes.
Remove from the oven and sprinkle the cheese over the top. Return to the oven and bake until the cheese is bubbly, about 6 minutes.
Remove from the oven and let rest 10 minutes before serving with vanilla ice cream on top.
Yield: 12 servings Prep Time: 20 minutes Inactive Prep Time: 10 minutes Cook Time: 1 hour Difficulty: Easy ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
Apple-Matzoh Kugel from VJJE Recipe Weekly
4 large apples, Granny Smith or any tart apple, cored and cut into medium dice 1/2 cup light brown sugar 1/4 cup orange juice 6 plain matzohs 8 eggs 1 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup sugar 1/2 cup (8 tablespoons) butter or margarine, melted 1 cup raisins 1 cup dried apricots, medium, chopped 4 tablespoons butter or margarine, cut into small pieces, for casserole topping
Preheat the oven to 350F.
Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples.
Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking.
Remove the kugel from the oven and cool to room temperature. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: GFA Terry
APPLESAUCE OATMEAL COOKIES
1/2 c. shortening 1 c. sugar 1 egg 1 3/4 c. sifted flour 1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. ground cloves 1/2 tsp. nutmeg 1/2 to 1 c. seedless raisins 1 c. rolled oats (instant) 1 c. applesauce 1/2 to 1 c. walnuts
Cream shortening and sugar. Beat egg into creamed mixture. Sift flour and spices. Add raisins and oats and nuts to flour and spices. Add to creamed mixture alternating with applesauce. Beat well. Drop on cookie sheet. Bake at 375 degrees for 15 minutes. Makes 4 dozen.
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From: DarlaJoV
Applesauce Cinnamon Muffins 1 1/4 cups Oat Bran Cereal (uncooked) 1 cup whole wheat flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsweetened applesauce 1/2 cup honey 1/2 cup vegetable oil 1 egg 1 teaspoon vanilla 1/4 cup walnuts (optional)
Preheat oven to 375. Coat 12 medium-size cups with vegetable oil or line with paper baking cups. ( Or prepare mini-muffin tins for 36 - 40 mini-muffins) In medium bowl combine Oat Bran cereal, flour, cinnamon, baking powder,soda,and salt. In large bowl combine applesauce,honey,oil,egg, and vanilla. Stir in dry ingredients: mix well. Stir in nuts. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.
Darla Jo
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From: HOST GFS DdH2
Applesauce Cocoa Cookies from Kathy
Makes 40 cookies
" Chocolate and moist, these are delicious. "
Ingredients
1/2 cup shortening 1 egg, beaten 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/4 cup water 1 teaspoon baking powder 1/3 cup granulated artificial sweetener 2 cups cake flour 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1 cup unsweetened applesauce
Directions
1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2 Cream together shortening and sugar replacement. Add egg and blend well.
3 Sift all dry ingredients together and add alternately with applesauce and water to creamed mixture. Be sure to add flour first and last.
4 Drop by teaspoonfuls onto greased cookie sheets. Bake at 375 degrees F for 12- 15 minutes.
Makes 20 servings
Nutrition at a glance
Calories 129 Protein 5.6g Total Fat 5.7g Sodium 123mg Cholesterol 11mg Carbohydrates 14.6g Fiber 0.9g ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: GFA Terry
Applesauce Puffs
2 c. Bisquick 1/2 c. sugar 2 tbsp. vegetable oil 1/2 tsp. cinnamon 1/2 c. applesauce 1/4 c. milk 1 egg
Mix dry ingredients together. Stir in applesauce, milk and egg. Drop into well greased muffin tins. Bake at 400 degrees for 12 minutes. While still warm dip into melted butter and dip in a mixture of 1/4 cup sugar and 1/2 teaspoon of cinnamon. Makes 24 muffins. --------------------------------------------
APPLESAUCE-RAISIN CAKE (Diabetic) From: HOST GFS DdH2
APPLESAUCE-RAISIN CAKE (Diabetic) Submitted by: USSGERI Applesauce-Raisin Cake (D) from Nancy
2 cups raisins 2 cups water 2 cups all- purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup unsweetened applesauce 2 eggs 1/2 cup vegetable oil 3 Tablestoons liquid sugar substitute Cooking spray
Combine flour and next 3 ingredients, stirring well. Set aside.
Combine applesauce and next 3 ingredients in a large bowl. Add flour mixture to applesauce mixture, stirring until blended; fold in raisins.
Pour batter into a 13x9 inch pan coated with cooking spray.
Bake at 350 degrees for 35 minuter or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes; remove from pan, and let cool completely on wire rack.
Makes 12 servings ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: GFA Terry
Applets (Apple Candy) debpauluk@aol.com
2 Tbsp unflavored gelatin (2 packets) 2 cups sugar 1/2 cup applesauce, cold 1 cup broken walnuts 3/4 cup applesauce 1 Tbsp vanilla Powdered sugar for coating
Soak gelatin in cold applesauce 10 minutes. Combine 3/4 cup applesauce and sugar and boil 10 minutes. Add gelatin and sauce mixture and boil 5-7 minutes more stirring constantly so as not to burn. Remove from heat and add nuts and vanilla. Pour into lightly greased 8x4 loaf pan. Set in refrigerator to cool. Cut into squares and roll in powdered sugar. Keeps well in a cool place.
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From: DarlaJoV
BAKED APPLES Heat oven to 350 degrees. In small saucepan, mix 1 cup brown sugar, 1 cup water, 2 tablespoons butter, and pinch of both cinnamon and nutmeg. Bring mixture to a simmer and cook for 5 minutes to make a syrup.
Core 4 baking apples, and peel top 1/3 of the apples. Place apples in a shallow baking pan. Fill the cored centers with the syrup mix, and pour the remainder into the pan. Bake uncovered for 40 minutes. Serve warm either with ice cream, plain, or topped with your favorite dessert sauce. Darla Jo
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Baked Apples From: HOST GFS DdH2
BAKED APPLES Submitted by: USSGERI
Makes 4 servings
Prep Time: 15 Minutes Cook Time: 15 Minutes Ready in: 30 Minutes
4 tart green apples 1/2 cup brown sugar 4 tablespoons butter 2 teaspoons ground cinnamon
Directions
1 Preheat oven to 350 degrees F (175 degrees C). 2 Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
3 Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.
Makes 4 servings ==========
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BAKED APPLES From: HOST GFS DdH2
BAKED APPLES
Submitted by: USSGERi Here's what you will need to make it:
apples brown sugar cinnamon butter
orange juice Here's what you have to do:
1. Check with a grown-up before you start this.
2. Cut a cap off of the apple.
3. Now cut the core out of the apple, making a hole in the middle. This can be really tricky.
4. Fill with some cinnamon, brown sugar and butter.
5. Put the cap on the apple and put the apple in a baking dish.
6. Pour orange juice on top of the apple.
7. Cover the pan with foil.
8. Bake until they're soft for about 30 to 40 minutes in a 350 degree oven.
9. Then let them cool for 10 minutes. ==========
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BOILED APPLE DUMPLINGS ( WANTED ) From: GFA Terry
BOILED APPLE DUMPLINGS
Ingredients : 1 1/2 c. all-purpose flour 1/2 tsp. salt 1/2 c. Crisco 4 1/2 tsp. water 6 tart apples, peeled & cut into chunks 6 tbsp. sugar 3/4 tbsp. cinnamon, optional 3/4 tsp. butter or oleoSYRUP: 1 1/2 c. apple cider or apple juice 1 tbsp. cornstarch 3 tbsp. sugar 1/4 tsp. salt 1/2 tsp. grated lemon rind 2 tbsp. lemon juice 1/8 tsp. cinnamon, optional
Preparation : Mix flour, salt and water, cut shortening into mix with fingers. Form into balls. Roll balls into 6 inch squares or circles. Place apples on rolled out squares. Add 1 tablespoon sugar, 1/8 teaspoon cinnamon and 1/8 teaspoon butter on each square. Fold over all and pinch to seal edges. Drop into gently boiling water or into boiling syrup. Heat boiling 1 minute before adding dumplings. Lower heat and cook uncovered 10 minutes and 10 minutes covered. Serve with milk or sauce in which boiled.
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From: HOST GFS DdH2
CARAMEL APPLE SALAD Submitted by: USSGERI
2 large apples cut up 1 small package sugar free, fat free butter scotch pudding 1 8oz can crushed pineapple in juice 2 cup Fat Free coolwhip
Mix apples and pudding powder only. Then add pineapple with juice, fold in coolwhip. Thats all. It's really good and you are getting fruits in.
The recipe actually made about 8 servings
BREAKDOWN IN WW POINTS 2 apples = 2 package sugar free, fat free, pudding 1.5 can of pineapple 1.5 2 cups Fat Free coolwhip 4 total points 9
So it might actually be 1.2 points per serving. A lot of people don't count the coolwhip since it's free for 2 tablespoons, but it is counted here.
========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Terry Ann2
Christmas Cider
1 gal. apple cider 1 (48 oz.) jar cranberry juice 4 sticks cinnamon 1 sm. pkg. red hots
Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour liquid over. Serve hot.
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From: HOST GFS DdH2
Christmas Applesauce Cake from Annie
2 c. apple sauce 3 eggs, unbeaten 2 c. sugar 1 c. butter 3 1/2 c. flour 2 tsp. soda 1 1/2 c. red and green candied cherries 1 c. candied pineapple 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. ground cloves 1 c. chopped pecans 1 box raisins 1 box dates
Set oven to 350 degrees.
Cream butter and sugar; add eggs.
Mix apple sauce and soda, mix nuts and fruits, add 1/2 cup of the above flour to fruit and nut mixture before adding to the rest of ingredients.
Combine all the rest of above ingredients and bake for 1 hour or until cake starts leaving sides of bundt pan.
This cake keeps extremely well and is better with age. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
Cracker Barrel Fried Apples VJJE RECIPE WEEKLY
6 Tart apples; sliced 1 teaspoon lemon juice 1/4 cup bacon drippings 1/4 cup brown sugar 1/8 teaspoon salt 1 teaspoon cinnamon 1 dash of nutmeg
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom.
Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
Cranberry Apple Pie From AlRec
Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes Makes: 1 - 9 inch pie
"To make this slightly tart, crunchy pie, apples and cranberries are tumbled au natural into a waiting crust, and just a bit of tapioca is added to absorb the juices. Then it 's topped with a brown sugar and butter streusel, and baked until the flavors and juices have mingled perfectly."
Ingredients 1 (9 inch) deep dish pie crust 6 apples - peeled, cored and chopped 1 (12 ounce) package fresh cranberries, roughly chopped 1 1/2 cups white sugar 1/3 cup quick-cooking tapioca 1 1/2 cups all-purpose flour 3/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 2/3 cup unsalted butter 1 egg, lightly beaten
Directions 1. Preheat oven to 325 degrees F (165 degrees C). Invert pie shell over another pie pan of equal size. This will keep the crust from shrinking down into the pan. Bake in this position for 10 minutes, until partially baked. Turn right side up, and remove the extra pie pan from inside the crust.
2. In a large bowl, combine apples, cranberries, and sugar. Cover, and set aside for about 20 minutes. Mix in tapioca, and set aside for 15 to 20 minutes, until tapioca has absorbed fruit juice. Spread mixture into the partially baked pie shell.
3. In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. Work mixture with fingertips until crumbly. Spread mixture over the apple-cranberry filling. Brush exposed pie shell with lightly beaten egg.
4. Place the pie on a cookie sheet to catch drips. Bake 45 to 60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick.
Servings Per Recipe: 8 amount per serving
Nutrition at a glance Calories 672 Protein 4.8g Total Fat 24.1g Sodium 312mg Cholesterol 68mg Carbohydrates 112.9g ** Fiber 5.6g ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
Cranberry Apple Casserole from Annie
1 (12 oz.) bag of fresh whole cranberries 1 c. granulated sugar About 6 lg. tart peeled apples, diced
Mix above ingredients and put in 10 x 13 casserole. 1 c. chopped pecans 1/2 c. brown sugar 1/3 c. flour 1 1/2 c. rolled oats 1/2 c. melted butter
Mix topping together, sprinkle over fruit.
Bake 1 to 1 1/2 hours at 325 degrees until hot and bubbly throughout.
DO NOT BAKE AT HIGHER DEGREE AS PECANS WILL BURN. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Terry Ann Morgan
1 (8 oz.) pkg. cream cheese, softened 3/4 c. brown sugar 1 tsp. vanilla 8 oz. praline nut mix Granny Smith apples, unpeeled Pineapple juice
Blend cream cheese with brown sugar and vanilla. Add nut mix. Wash and slice apples. Dip in pineapple juice before setting on serving tray with dip.
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From: Host GFS DarlaJo
Fried Apples from SpeedRoots
6 small tart apples 1 teaspoon lemon juice 1/4 cup bacon drippings 1/4 cup brown sugar 1/8 teaspoon salt 1 teaspoon cinnamon 1 dash nutmeg
Peel and slice the apples, then place in a large bowl and toss with lemon juice. In a large skillet, warm bacon drippings over medium-high heat. Pour apples evenly over skillet bottom. Sprinkle with brown sugar and salt; toss gently. Cover and cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with cinnamon and nutmeg. Serve warm. 6 servings.
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From: HOST GFS DdH2
GRAMMA'S APPLE BREAD PUDDING Submitted by: USSGERI
Gramma's Apple Bread Pudding Makes 1 - 7x11 inch dish
Prep Time: 15 Minutes Cook Time: 45 Minutes Ready in: 1 Hour
" This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy! " Ingredients
PUDDING 4 cups soft bread cubes 1/4 cup raisins 2 cups peeled and sliced apples 1 cup brown sugar 1 3/4 cups milk 1/4 cup margarine 1 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 2 eggs, beaten
VANILLA SAUCE 1/4 cup white sugar 1/4 cup brown sugar 1/2 cup milk 1/2 cup margarine 1 teaspoon vanilla extract
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. 2 In a large bowl, combine bread, raisins and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk and 1/4 cup margarine; cook and stir until margarine is melted. Pour over bread mixture in bowl. 3 In a small bowl, combine cinnamon, 1/2 teaspoon vanilla and eggs. Pour bread mixture into prepared dish and pour egg mixture on top. 4 Bake in preheated oven 40 to 50 minutes, until center is set and apples are tender. Serve with warm vanilla sauce. 5 To make sauce, combine sugar, 1/4 cup brown sugar, 1/2 cup milk and 1/2 cup margarine in a saucepan over medium heat. Bring to a boil, then remove from heat and stir in 1 teaspoon vanilla.
Makes 1 - 7x11 inch dish AR ==========
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Grandma Ash's Apple Pudding w/sauce From: PlumbFun66
TRY THIS YOU WILL LOVE IT!! APPLE PUDDING 1 3/4 C. sugar 1/2 C. shortening 2 eggs 6 big apples grated 2 C. flour 2 t. soda 1t. salt 1 t. nutmeg 1t. cinnamon Combine and pour into greased pan. Bake at 350 degree oven for 55 minutes. SAUCE 1/2 pkg. brown sugar 1/4 t. salt 3 C. water Heat and add 2T. cornstarch Cook until thickened. Pour over apple pudding and top with whipped cream. (real whipped Whipping cream is best, of course. It just doesn't seem right to use Cool Whip on Grandmas recipe)
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Grandma Ash's Applesauce cookies From: PlumbFun66
Applesauce cookies 1C. sugar 1t. soda 1C. shortening 1t. cinnamon 1C. Applesauce 1t. salt 2C. flour 1/2 t. nutmeg 2 eggs Dash of cloves 2t. vanilla 1C. raisins 1 C. chocolate chips 3/4 C. oatmeal Cream shortening, sugar and eggs. Add soda to Applesauce. Combine all ingredients. Place a heaping teaspoon of dough onto greased cookie sheet. Bake at 350 for 12 min.
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Grandma's Apple Pie (Double Crust Apple Pie) From: Host GFS DarlaJo
Grandma's Apple Pie (Double Crust Apple Pie) from SpeedRoots
Crust 2 cups all purpose flour 1 teaspoon salt 2/3 cup shortening 5-7 tablespoons COLD water
Mix shortening, salt, flour with a fork until crumbly Add 5 tablespoons water and mix well, adding more water if too dry
Apple Filling
6-8 tart apples (Macintosh, Granny Smith) Pare, core and thinly slice 3/4 - 1 cup sugar 2 tablespoons all purpose flour 1/2-1 teaspoon ground cinnamon 2 tablespoons butter (or margarine) Slice apples Combine sugar, flour, cinnamon in a bowl Add apple slices and mix well
Take 1/2 of the pastry and roll flat with rolling pin Line a 9" or 10" pie plate with the pastry Fill with apple mixture Dot with butter (or margarine)
Take the remaining pastry dough and roll flat Place dough on top of apple pie mix Crimp along edges creating a scalloped edging Take a knife and cut slits into top pastry for steam to escape Bake in a 400 oven for 50 minutes or until crust is brown Let cool and serve
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From: DarlaJoV
HONEY-APPLE PANCAKES 2 1/2 cups flour 4 tbs baking powder 1/2 tsp salt 1/2 tsp apple pie spice 1/4 tsp baking soda 2 eggs 1 1/2 cups apple juice 4 tbs honey 2 tbs cooking oil
n a large pot, mix dry ingredients well. In a medium pot, mix liquid ingredients well. Add egg mixture to dry ingredients. Stir until blended, but still slightly lumpy. For each pancake, pour 1/4 cups batter onto hot greased griddle.
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MICROWAVE PORK CHOPS WITH APPLE STUFFING From: HOST GFS DdH2
Microwave Pork Chops with Apple Stuffing Recipe from E Cookbook Library.
4 pork loin chops, each about 1/2" thick Paprika 2 c. herb stuffing mix (dry) 1/2 c. apple juice 2 tbsp. margarine or butter, melted 1 med. unpared all purpose apple, finely chopped
Arrange pork chops, meaty parts to outside edges, in rectangular dish, 11" x 7" x 1 1/2", sprinkle with paprika.
Mix remaining ingredients.
Mound in center of dish.
Cover tightly and microwave on medium (50%) 20 to 23 minutes, rotating dish.
Serves 4. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: GFA Terry
I could not find exactly what you were looking for, but here's a couple of recipes for a kind of Applesauce Cake:
APPLESAUCE CAKE (Version #1)
Ingredients : 1 3/4 c. cake flour 1 c. sugar 1 egg 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. salt 1/2 c. shortening 1 c. unsweetened tart, stiff applesauce 1 c. seedless raisins
Preparation : Sift flour, measure and resift 3 times with soda, spices, and salt. Cream shortening well and gradually blend in sugar. Beat in egg, then applesauce. Add flour mixture gradually, beating after each addition until well blended. Stir in raisins. Turn into a buttered 8 inch square cake pan lined with wax paper in the bottom; bake in a moderate oven (350 degrees) 45 minutes or bake in greased muffin cups 25 to 30 minutes. Cook before serving. Applesauce cake improves with age, if kept in bread box. 6 servings.
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APPLESAUCE FRUIT CAKE (Version #2)
Ingredients : 1 1/2 c. sweetened applesauce 1/2 c. solid all-vegetable shortening 1 c. sugar 1 pkg. (8 oz.) dried pitted dates, sliced (about 1 1/2 c.) 1 can (8 oz.) walnuts, chopped (2 c.) 1 jar (4 oz.) red glace cherries, chopped (1/2 c.) 2 c. seedless raisins 2 1/4 c. sifted all-purpose flour 2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. allspice
Preparation : Grease two 8 x 4 inch loaf pans or one 9 inch tube pan. Line with foil and grease again. Set aside. Combine applesauce, shortening and sugar in saucepan. Bring to boil, then cook 5 minutes, stirring occasionally. Cool. Mix fruits and nuts in large bowl. Sift together flour, soda, salt and spices. Gradually stir into fruit mixture. Stir in the cooled applesauce mixture. Pour batter into prepared loaf pans or the tube pan. Bake in 275 degree (slow) oven for 1 hour and 40 minutes for loaf cakes and 2 hours for tube cake or until cakes test done. Cool cakes in pan on rack for about 30 minutes, then remove and cool completely before slicing. Wrap and store in tightly covered container. Applesauce Fruit Cake is one of the more economical Christmas Cakes. Although it improves with age, it cuts well and tastes delicious that day after it's made.
GFA Terry
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Needed: Recipes for using Apple Butter From: GFA Terry
Ingredients : 3 c. all-purpose flour 1 1/2 tsp. baking soda 3/4 tsp. each salt, nutmeg, cinnamon, ground cloves 3/4 c. butter, softened 1 1/4 c. sugar 3 eggs 1/2 c. buttermilk 1 1/2 c. apple butter
CREAMY VANILLA FROSTING:--1/2 c. soft butter 1/4 c. evaporated milk 2 tsp. vanilla 1 lb. powdered sugar (4 c.)
Preparation : Stir together in large bowl 3 cups flour, baking soda, salt, nutmeg, cinnamon, ground cloves. In another bowl mix 3/4 cup butter, softened and 1 1/4 cups sugar until fluffy, then beat in 3 eggs, one at a time. Combine 1/2 cup buttermilk with 1 1/2 cups apple butter and add this and sugar-butter mixture alternately to the flour mixture, mixing well each time. Pour into 2 greased 9 inch round cake pans. Bake at 350 degrees for 35 to 40 minutes. Remove from pans. Cool thoroughly on cake rack. Frost with Creamy Vanilla Frosting Mix until frosting is smooth and shiny. If consistency is too thick, add a few drops of evaporated milk. Frost cooled Apple Butter Cake. *Options for cake include: raisins (2 cups) or shredded carrots (2 cups).
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APPLE BUTTER OATMEAL COOKIE BARS
Ingredients : 1/2 c. butter or margarine 1/2 c. brown sugar 1/2 c. apple butter 1 egg 2/3 c. flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 1 c. oatmeal 1 c. coconut
Preparation : Mix well butter, sugar, apple butter and egg. Sift together dry ingredients. Add together, mix well. Then mix in oatmeal and coconut. Pour into 9 x 13 inch pan. Bake in 350 degree oven for 20 minutes.
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Old Fashion American Apple Pie From: MPC BruceH
Kristine's Old Fashion American Apple Pie Recipe
Best if apples are granny smith and sliced very thin and placed just right in pie plate.
8-9" Pie Plate use your favorite pie crust recipe or Pillsburys already made one is good.
Peel and slice apples thin, soak in cold ice water with a squeeze of lemon juice.
Roll out pie crust until thin aand place in pie plate
layer apples, then sprinkle mixture, and dot with butter and a few drops of lemon squeezed. Apples should be piled high since they always shrink down after baking! Mixture Mix together: 1 cup sugar 1 teaspoon ( and if you like cinnamon I sprinkle more on each layer of apples!) 1 T. Flour 1 teaspoon salt 2 T. real Butter for dotting on top of apples at end of layering Cover with other pie crust and create your own edge. Sprinkle top of crust with lemon, butter and mixture. Bake for about 40-55 minutes at 400 degrees. Depents on how hiot your oven bakes. Check after 30 minutes if crust is browning cover with foil to finish cooking.
Best served with real vanilla ice cream.. If you like chocolate you can also melt dark choc chips down and decorate the top of pie!
Merry Christmas. Bon Appetite.
kristine@familyforest.com
everyone loves this recipe hope you will too!
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Old Fashioned Bread Pudding With Apple Raisin Sauce From: Host GFS DarlaJo
Old Fashioned Bread Pudding With Apple Raisin Sauce from SpeedRoots
10 slices whole wheat bread 1 egg 3 egg whites 1 1/2 cups skim milk 1/4 cup sugar 1/4 cup brown sugar 1 tsp. vanilla extract 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. cloves 2 tsp. sugar
Preheat oven to 350 F. Spray an 8 inch baking dish with vegetable oil spray. Lay the slices of bread in the baking dish in two rows, overlapping them like
shingles.
In a medium mixing bowl, beat together the egg, egg whites, milk, 1/4 cup sugar, brown sugar, and vanilla. Pour the egg mixture over the bread.
In a small bowl, stir together the cinnamon, nutmeg, cloves, and 2 tsp. sugar. Sprinkle the spiced sugar over the bread pudding. Bake the pudding for
30 - 35 minutes, until it has browned on top and is firm to the touch.
Serve warm or at room temperature, with warm apple-raisin sauce. **
**Apple Raisin Sauce
1 1/4 cups apple juice 1/2 cup apple butter 2 tbs. molasses 1/2 cup raisins 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/2 tsp. orange zest (optional)
Stir all the ingredients together in a medium saucepan. Bring to a simmer over low heat. Let the sauce simmer 5 minutes. Serve warm. (makes 2 cups)
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From: Host GFS DarlaJo
Old-Fashioned Apple Dumplings from SpeedRoots
Syrup: 2 cups sugar 2 cups water 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 cup butter
Dough: 2 cups flour 3/4 cups Crisco shortening 1 tsp salt 2 tsp baking powder 1/2 cup milk 6 apples (cored, peeled and sliced) Cinnamon Sugar
Preheat oven to 350 degrees. Mix all the ingredients for syrup together; set aside. Make dough; roll out flat. Divide dough into 6 equal squares. Place equal amount of apple slices on each dough square; sprinkle with a little cinnamon and sugar. Bring edges of dough up; seal. Place in lightly greased 13x9-inch baking pan; pour syrup over dumplings. Bake for 25 to 30 minutes or until apples are tender. Serve with ice cream.
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OLD-FASHIONED APPLE RAISIN DUMPLINGS From: HOST GFS DdH2
Old-Fashioned Apple Raisin Dumplings from VJJE RECIPE WEEKLY
For Filling: 2 small tart apples such as Granny Smith (1/2 lb), peeled, cored, and cut into 1/2-inch pieces 1/3 cup raisins 1/3 cup coarse fresh bread crumbs 1/3 cup packed light brown sugar 1 1/2 tablespoons unsalted butter, melted 1/4 teaspoon cinnamon
For Dough: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons granulated sugar plus 1/2 tablespoon for sprinkling 3 tablespoons cold unsalted butter, cut into pieces 2 tablespoons cold vegetable shortening 1/2 cup whole milk plus 1/2 tablespoon for brushing
For Syrup: 1 1/2 cups unfiltered apple cider 1 cup packed light brown sugar
Make filling: Toss together all filling ingredients.
Make dough: Preheat oven to 425F.
Sift together flour, baking powder, salt, and 3 tablespoons granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1/2 cup milk and stir with a fork just until mixture is moistened.
Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough).
Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick). Trim to a 15- by 10-inch rectangle.
Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).
Fill dumplings: Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal.
Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.
Make syrup and bake dumplings: Bring cider and brown sugar to a boil, stirring until sugar is dissolved.
Pour syrup around dumplings, then bake dumplings until golden brown and syrup is bubbling, 20 to 25 minutes. Serve immediately. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Host GFS DarlaJo
Pineapple or Apple Pancakes from SpeedRoots
8 slices canned pineapple 2 large apples complete pancake mix (using water) syrup Mix up your batch of pancake mix according to the directions (I make mine on the thin side) and prepare as usual. Place one slice pineapple slice on pan or griddle. OR slice and peel an apple and place a few thin slices on the griddle. Pour 1/4 cup batter over slice. Cook on the first side until it starts to bubble on top, then flip and brown the other side. Serve with syrup. NOTE: You can also sprinkle cinnamon sugar over the apples if you wish.
HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates
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From: GFA Terry
Try this:
CIDER-APPLE BUTTER
Ingredients : 1 qt. apple cider 8 lg. Granny Smith apples 12 whole allspice berries 1 whole cinnamon stick
Preparation : In large heavy saucepan boil cider until reduced to 2 cups. Remove stems from apples but do NOT peel or core them. Cut into chunks and add to the cider along with allspice and cinnamon. Bring to a boil, reduce heat to low and simmer, uncovered until soft, about 20 minutes. Press the apples through a strainer or food mill into a bowl. Return pulp to saucepan along with whole spices. Simmer stirring often until butter is very thick, about 1 3/4 hours. Discard the allspice and cinnamon. Let cool. May be stored, covered in refrigerator for up to 2 weeks. This is worth making just to enjoy the spiced apple aroma while cooking.
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RITZ(r) Mock Apple Pie From: HOST GFS DdH2
RITZ(r) MOCK APPLE PIE Submitted by: USSGERI
Prep Time: 45 mins Total Time: 4 hr 15 mins Serves: 10
Ingredients Pastry for 2-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs) 2 cups sugar 1-3/4 cups water 2 tsp. cream of tartar 2 Tbsp. lemon juice Grated peel of 1 lemon 2 Tbsp. margarine or butter 1/2 tsp. ground cinnamon
Preparation Roll out half the pastry and line 9-inch pie plate. Place cracker crumbs in prepared crust; set aside.
Heat sugar, water and cream of tartar to boil in saucepan on high heat; simmer 15 minutes. Add lemon juice and peel; cool. Pour syrup over cracker crumbs. Dot with margarine; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
Bake at 425°F for 30 to 35 minutes or until crust is crisp and golden. Cool completely. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content.
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From: SpeedRoots
Sausage and apple chowder
1 package hot Italian sausage links (about 5 links) 4-5 large potatoes, peeled and cubed 1 tablespoon dried oregano 1 tablespoon dried parsley 1 tablespoon dried basil 2 cloves garlic, minced 5 1/2 C chicken stock 1 can (15 oz.) diced tomatoes 2 cans (15 oz.) sweet corn 3/4 C milk 3 small red delicious apples, cored and cubed croutons
Cook all together and serve hot Serves 4
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From: HOST GFS DdH2
SPICED APPLE PIE Submitted by: USSGERI
Spiced Apple Pie (Serves 6 to 8) from A Recipe a Day
Ingredients:
1/3 cup Brown Sugar, firmly packed 1/3 cup Granulated Sugar 1 Tbs. All-purpose Flour 1 tsp. fresh Lemon Juice 1/2 tsp. ground Cinnamon 1/4 tsp. ground Nutmeg 1/4 tsp. ground Cloves 7 1/2 cups Apples, peeled, cored and sliced 1 cup Raisins 1 Pastry for a 9-inch double crust pie 1 large Egg
Pre-heat oven to 425-F. Lightly coat a deep dish pie plate with non-stick cooking spray.
In a large bowl, blend together the granulated sugar, light sugar, flour, lemon, cinnamon, nutmeg, and cloves; mix well.
Add the prepared apples and the raisins to sugar mixture. Stir until fruit is well coated.
Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar and a dash of cinnamon if desired.
Bake until golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS
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From: HOST GFS DdH2
Streuseled Apples from Annie
6 c. sliced, peeled apples 1/2 c. brown sugar, packed 1/2 c. unsifted all-purpose flour 1/4 c. brown sugar, packed 1/2 c. quick-cooking oats 1/4 c. butter or margarine 1/2 tsp. cinnamon
In 8 inch square dish, place apples and 1/2 cup brown sugar. With pastry blender mix flour, 1/4 cup brown sugar, oats, butter and cinnamon until crumbly. Sprinkle over top of apples.
Microwave at high (10 power) for 12 to 15 minutes. Let stand a few minutes before serving. May be topped with whipped cream or vanilla ice cream.
Serves 6-8 ==========
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From: HOST GFS DdH2
TAFFY APPLE PIZZA
Refrigerated peanut putter cookie dough 1 8 oz. bar of softened cream cheese 1/2 cup brown sugar 1 teaspoon vanilla 2 Granny Smith apples 1/4 cup chopped peanuts caramel topping cinnamon
Cut off 1/3 of the cookie dough. With remaining dough knead and then spread out evenly onto round cookie sheet. Bake according to directions on package. Allow to cool.
Mix cream cheese, brown sugar and vanilla. Spread onto cooled cookie. Slice and arrange apples onto cookie. Sprinkle nuts and cinnamon over apples and drizzle caramel topping over all.
I guarantee you will be the hit of the party with this little crowd pleaser. Well, maybe not as big of a hit as the guy or girl who brings Jell-O shots, but a pretty big hit. ==========
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Wanted - Apple Bread Recipe From: GFA Terry
I was just making this the other day. It's extra good after it's aged a day or two.
Ingredients : 2 c. sugar 1 c. shortening 4 eggs 4 c. flour 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 4 c. peeled & diced apples 1 c. chopped walnuts 2 tsp. vanilla TOPPING--4 tbsp. butter 4 tbsp. brown sugar 4 tbsp. flour 1 1/2 tsp. cinnamon
Preparation : Cream shortening and sugar. Add eggs. Sift flour, baking powder, soda and salt. Add gradually to egg mixture. Mix well. Add vanilla. Stir in the apples and nuts. Put in greased loaf pans (3 small) or (2 large); fill half full. Combine topping ingredients and spread over the batter. Bake in preheated 325 to 350 degree oven for 1 hour.
*************
Here's another one I like:
Ingredients : 3 c. chopped raw apples 1/2 c. water 1 c. brown sugar 2 c. flour 1 tsp. baking powder 1 tsp. soda 1 tsp. salt 1/2 tsp. allspice 1 c. rolled oats 1/2 c. raisins 1/2 c. chopped nuts 2 eggs, beaten 1/4 c. oil
Preparation : Combine apples, water, and 1/2 cup brown sugar. Cook until apples are almost tender, about 5 minutes; cool. Sift flour, baking powder, soda, salt and allspice. Stir in remaining brown sugar, oats, raisins, and nuts. Add apple mixture, eggs, and oil. Stir just until dry ingredients are moistened. Pour into greased tube pan. Bake at 350 degrees for 40 minutes. Cool in pan for 10 minutes; remove.
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WARM APPLE CINNAMON COBBLER (DIABETIC) From: HOST GFS DdH2
WARM APPLE CINNAMON COBBLER (DIABETIC)
from The Recipe Wiz
Ingredients 4 apples - peeled, cored and sliced 1 cup water 2 teaspoons ground cinnamon 2 tablespoons cornstarch 1/4 cup fructose (fruit sugar) 1 cup whole wheat pastry flour 1 teaspoon baking powder 1/4 cup canola oil 1 tablespoon honey 1/2 cup lowfat buttermilk
Prep Time: 20 Minutes Cook Time: 30 Minutes Ready in: 50 Minutes
Preparation
Preheat oven to 375 degrees F
In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose.
Cook until apples are soft and mixture is thickened, about 10 minutes. Pour the apple mixture into a casserole dish.
Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist.
Add additional milk if necessary. Drop biscuit dough by tablespoons on top of apples.
Bake fo 20 minutes or until biscuits are golden brown. Serve warm.
==========
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From: Host GFS DarlaJo
Watermelon Apple Mint Ice from my friend SpeedRoots
Ingredients: 10 cups ripe sweet watermelon meat -- chopped, seeds removed 1 1/2 cups apple juice 1/4 cup lime juice (2 limes) 1/2 teaspoon fresh mint, chopped Fresh mint leaves, for garnish In a blender process watermelon until smooth-working in batches. In 13X9-inch baking pan or freezer-proof container mix watermelon puree with apple juice, lime juice and the chopped mint. Cover and freeze 4 hours or until center is almost frozen. Break up, and blend in batches again until smooth yet still icy. Return to pan; freeze 2 hours more. Serve in dessert dishes; garnished with mint leaves. Makes 12 servings
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White sauce for apple dumpling From: GFA Terry
APPLE DUMPLINGS
Ingredients : 2 lbs. or 12 med. apples 4 oz. prepared pie dough Cinnamon-sugar mix (see below) Egg wash (see below)
CINNAMON-SUGAR MIX EGG WASH
VANILLA SAUCE:
1 pt. milk 8 oz. sugar Pinch salt 1 Tbsp. cornstarch 1 egg 1/2 tsp. vanilla
Preparation : Roll out dough to a rectangle measuring 18 x 24 inches. Cut into 12 squares, three along the 18-inch side and 4 across the 24-inch length, each measuring 6 x 6 inches. Place one peeled and cored apple in center of each square. Pour 1/2 ounce cinnamon-sugar mix into cored out center of each apple. Cover apple over with dough by lifting up each corner and placing one corner on top of the other. Press covers down and together with fingers to seal. Place on greased sheet pan with folded corners on top. Wash tops and sides with egg wash. Bake in preheated 450 degree oven for just 15 minutes then reduce heat to 400 degrees and bake for an additional 30 minutes. Combine 6 ounces of granulated sugar and 1 1/2 teaspoons cinnamon until uniformly blended. Beat together with wire whip 1 egg or 2 tbsp., 1 ounce water and a pinch of salt. Serve with Vanilla Sauce: Bring milk to boil in saucepan. Combine sugar, salt, cornstarch and egg. Mix until well blended. Add to milk. Stir with wire whip to blend completely. Return to fire. Bring back to boil. Boil 5 minutes. Remove from fire and add vanilla. Stir. Serve sauce warm over dumplings. Enough for 12 dumplings.
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From: HOST GFS DdH2
Annie's Banana Nut Bread From Annie
1 c. bananas 1 pkg. vanilla pudding 1 box yellow cake mix 1 c. water 4 eggs 1 c. pecans 1/4 c. oil
Combine all ingredients. Bake in tube pan or 2 loaf pans at 375 degrees for about 50 minutes. ==========
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Apple Banana Breakfast Crunch From: HOST GFS DdH2
APPLE BANANA BREAKFAST CRUNCH Submitted by: USSGERI (Makes 4 servings)
Ingredients: 2 (12-oz.) packages STOUFFER'S Harvest Apples, prepared according to package directions 2 (8-oz.) container banana yogurt 1 cup banana crunch-style cereal
COMBINE yogurt and cereal in small bowl.
SPOON one-half package of escalloped apples into 4 dessert dishes; top with one-quarter of yogurt mixture. ==========
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From: Host GFS DarlaJo
BAKED BANANA BLISS ********************************************** from my friend SpeedRoots
INGREDIENTS: 4 Tablespoons butter 6 firm bananas 4 Ounces cream cheese, softened 4 Tablespoons sugar 1 Teaspoon cinnamon 1 Cup heavy cream whipped cream for garnish (optional) DIRECTIONS: Melt butter. Slice bananas lengthwise. Saute quickly over high heat. Place 1/2 of bananas in buttered 8 x 8-inch dish. Beat cream cheese with sugar and cinnamon. Spread 1/2 of mixture over banana. Top with remaining bananas and spread with remaining cheese mix. Pour cream over top; bake in 375 degrees oven for 20 minutes. Serve cool garnished with whipped cream or warm over vanilla ice cream. Yield: 9 Servings
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From: DarlaJoV
Banana Banana Bread 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. 2 In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. 3 Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Darla Jo
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From: GFA Terry
BANANA BLUEBERRY MUFFINS
1/3 c. cooking oil 1 egg white 3 tbsp. sugar 1 1/2 tsp. baking powder 1/2 c. bananas 3/4 c. flour 1/2 c. blueberries (fresh or frozen)
Mix all ingredients. Pour into muffins tins about 2/3 full. Bake 15-20 minutes in 375 degree oven.
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From: BLTIF
Banana Bonanza
1st layer 2 cups graham cracker and 1 stick of butter. Mix together and firmly press into 9x12 glass dish 2nd layer 2 eggs, 2 sticks butter, 2 c. powder sugar, 1 (8 oz) cream cheese. Beat at high speed 10 - 15 mins. Spread on crumbs 3rd layer 4 or 5 sliced bananas 4th layer 1 (16 oz) can crushed pineapple WELL DRAINED 5th layer 1 lg. cool whip spread evenly over pineapple 1/2 c. walnuts, 1/2 c. coconut, 1/2 c. maraschino cherries drained Garnish with toasted coconut if desired Chill and serve
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From: GFA Terry
Banana Nut Cake
1/2 c. shortening 2 lg. eggs 1/4 tsp. baking powder 3/4 tsp. baking soda 3 ripe bananas, mashed Whipped Topping 1 1/2 c. sugar 2 c. flour 1 tsp. salt 1/4 c. buttermilk (or soured milk) 1/2 c. nuts, chopped
Grease and flour 9 x 13 inch pan or layer pans. Cream shortening and sugar until fluffy. Beat in eggs thoroughly. Mix together flour, baking powder, baking soda and salt. Alternate adding flour mixture and buttermilk, bananas and nuts. Mix well. Bake at 350 degrees for 35 to 45 minutes. Top with whipped topping and refrigerate. If making a layer cake bake 25 to 30 minutes and put whipped topping and sliced bananas between layers.
Or, here's an easier version:
Banana Cake
1 pkg. (1 lb., 2 1/2 oz.) white cake mix 2 eggs 1/2 c. water 1 c. mashed bananas Creamy Nut Frosting (recipe below)
Combine all ingredients except frosting. Beat thoroughly until smooth, about 5 minutes. Turn into two greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Fill and frost cooled layers with
Creamy Nut Frosting: 1/2 c. butter or margarine 1 tbsp. vegetable shortening 4 c. confectioners sugar 1/4 c. evaporated milk 1 c. ground nuts
Cream together butter, shortening and sugar until smooth. Stir in milk. Frost cake. Sprinkle nuts over top and sides.
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banana chocolate chip cookies? From: GFA Terry
2 c. sifted flour 2 tsp. baking powder 1/4 tsp. salt 2/3 c. shortening 1 c. sugar 2 eggs 1 c. mashed bananas 1 tsp. vanilla 1 pkg. chocolate chips
Sift flour, baking powder and salt and set aside. Cream together shortening and sugar. Beat eggs and add to cream mixture. Alternately add mashed bananas and flour mixture. Add vanilla and chocolate chips. Bake at 375 degrees for 10 to 12 minutes.
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BANANA CREAM CREPES WITH RASPBERRY SAUCE From: HOST GFS DdH2
BANANA CREAM CREPES WITH RASPBERRY SAUCE Submitted by: USSGERI Banana-Cream Crepes with Raspberry Sauce From Village Mag
I've provided two crepe recipes -- one for chocolate and one for vanilla -- and each recipe makes two dozen 6-inch crepes. If you want to make both kinds, double the filling and sauce recipes. The crepes can be made a couple of weeks in advance, wrapped tightly in plastic, and frozen. The raspberry sauce can also be made up to a week ahead and frozen.
Serving: Yields: 2 dozen
Chocolate Crêpes: 1 cup unsifted all-purpose flour 1/2 cup Dutch-processed cocoa powder 1/2 cup confectioners' sugar 1/4 teaspoon salt 4 large eggs 2 1/2 cups milk 3 tablespoons vegetable oil 1 teaspoon pure vanilla extract
Vanilla Crêpes (optional): 1 3/4 cups unsifted all-purpose flour 1/4 cup confectioners' sugar 1/4 teaspoon salt 4 large eggs 2 1/2 cups milk 3 tablespoons vegetable oil 1 teaspoon pure vanilla extract
Raspberry Sauce: 2 cups fresh or frozen red raspberries 1/3 cup granulated sugar 2 tablespoons brandy (optional)
Banana-Cream Filling: 2 cups heavy cream 1 3 ounce package cream cheese, softened 1/4 cup confectioners' sugar 6 very ripe bananas, mashed 1/4 teaspoon ground cinnamon
1. Prepare Chocolate Crepes: In a medium bowl, combine flour, cocoa powder, confectioners' sugar, and salt. In another bowl, use a wire whisk to beat eggs, milk, oil, and vanilla until smooth. Let mixture stand 5 minutes to thicken. 2. Prepare Vanilla Crepes (optional): In a medium bowl, combine flour, confectioners' sugar, and salt. In another bowl, use a wire whisk to beat eggs, milk, oil, and vanilla until smooth. Let mixture stand 5 minutes to thicken. 3. Heat a nonstick crepe pan or a heavy 8-inch skillet over medium heat; spray with vegetable-oil cooking spray. Ladle a scant 1/4 cup batter into skillet; tilt pan, covering bottom with batter and creating a 6-inch circle. Cook crêpe until top has set and is lighter in color -- about 2 minutes. Carefully turn and cook other side briefly. Transfer crepe to a sheet of waxed paper. Repeat with remaining batter, stacking crepes between sheets of waxed paper. Set aside until ready to serve or freeze. 4. Prepare Raspberry Sauce: In the bowl of a food processor fitted with chopping blade, puree raspberries, granulated sugar, and brandy, if desired, until smooth. Transfer mixture to a fine strainer set over the bowl of an airtight container. Using the back of a spoon, press purée through strainer; discard pulp and seeds. Cover and refrigerate until ready to use. 5. Prepare Banana-Cream Filling: Place heavy cream, cream cheese, and confectioners' sugar in a medium bowl. Using an electric mixer on high speed, beat until stiff peaks form. In another medium bowl, mix together bananas and cinnamon. Fold 1 cup whipped cream into banana mixture, then fold banana mixture into remaining whipped cream until well combined. If crêpes have been frozen, bring to room temperature. 6. When ready to serve, warm crêpes in microwave and place 1/3 cup filling into center of each crêpe. Fold both sides of crêpe toward the center, covering filling. Place on plate and drizzle with Raspberry Sauce.
Nutrition information per Chocolate Crepe -- protein: 4 g; fat: 13 g; carbohydrate: 21 g; fiber: 2 g; sodium: 65 mg; cholesterol: 69 mg; calories: 204.
Nutrition information per Vanilla Crepe -- protein: 4 g; fat: 12 g; carbohydrate: 22 g; fiber: 2 g; sodium: 65 mg; cholesterol: 69 mg; calories: 210.
Calories: 210 Total Fat: 12.0 g Saturated Fat: 0.0 g Cholesterol: 69.0 mg Sodium: 65 mg Carbohydrates: 22 g Fiber: 2.00 g Protein: 4.0 g ----------------------------------
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Banana Cream Parfaits (Diabetic) From: Host GFS DarlaJo
Banana Cream Parfaits (Diabetic) from my friend SpeedRoots
Ingredients: 1 package (4 serving size) sugar-free vanilla pudding and pie filling mix 2 cups low-fat 1% milk 1 cup coarsely crushed sugar-free cookies 2 large ripe bananas, peeled and sliced Mint sprigs (optional)
To Prepa Prepare pudding according to package directions using low-fat milk; cool 10 minutes, stirring occasionally. In parfait or wine glasses, layer 2 tablespoons cookie crumbs, 1/4 cup banana slices and 1/4 cup pudding. Repeat layering. Cover; chill at least 1 hour or up to 6 hours before serving. Garnish with mint sprigs, if desired.
Yield: 4 Servings
Nutritional Information: Calories 222, Total Fat 4 g, Sat. Fat 2 g, Protein 6 g Carbohydrates 40 g, Cholesterol 5 mg, Sodium 416 mg
Exchange: 2-1/2 Starch 1 Fat
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From: Bbbmus333
1 1/2 cups skim milk 1/4 cup flour 3/4tsp sweet n low ( pkgs) 1/2 tsp vanilla 1/8 tsp salt 1 tsp lemon juice 1 egg 1 banana 1 recipe dieter's pie curst 1recipe sweet n low fluffy frossting blend flour with 1/2 cup cold milk. scal remaining 1 cup milk and add flour,milk mixture. sweeet n low, vanillla,salt,lemon juice and egg. cook in top of double boiler, stirring until thick.. slice 1 banan into baked cooled dieter's pie crust and spread cream filling over the top. cool cover with fluffy frosting use within 2 hrs. fluffy frosting already listed on msg board hope u enjoy this dieter's pie crust following
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From: GFA Terry
Banana Drop Cookies
1 1/2 c. sugar 2/3 c. shortening 1 tsp. vanilla 2 eggs 1 c. mashed bananas 2 1/4 c. flour 2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 1 c. chopped nuts 1/2 tsp. cinnamon
Preheat oven to 400 degrees. Grease cookie sheets. In large bowl, beat 1 1/4 cups sugar, shortening and vanilla until fluffy. Beat in eggs, then bananas. Combine flour, baking powder, salt and soda. Beat into sugar mixture. Stir in nuts. Chill 30 minutes. Drop by teaspoonsful 2 inches apart on cookie sheets. Combine 1/4 cups sugar and cinnamon; sprinkle over cookies. Bake 8-10 minutes or until lightly brown. Makes 5 dozen.
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From: DarlaJoV
Banana Nut Bread Ingredients one half cup butter 1 cup white OR brown sugar (try half and half) 2 large eggs 2 cups of flour one half teasp of baking soda 1 and a half cups of mashed bananas one half cup chopped walnuts Directions Cream the butter and sugar. Add the eggs and beat well. Combine the dry ingredients and stir into creamed mixture alternately with the mashed bananas. Fold in the nuts last. Pour into a buttered loaf pan, let stand at room for 20 minutes and then bake in oven @ 350 for 45 minutes to one hour.
Darla Jo
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BANANA NUT CHOCOLATE CHIP CRUMB CAKE From: HOST GFS DdH2
BANANA NUT CHOCOLATE CHIP CRUMB CAKE Submitted by: USSGERI
Ingredients:
2 1/2 cups Post Banana Nut Crunch Cereal, divided 2 cups flour 1 teaspoon baking soda 1/2 cup (1 stick) butter or margarine, softened 2 eggs 1/2 cup firmly packed brown sugar 1 (8 oz.) vanilla yogurt 3/4 cups semi-sweet real chocolate chips 1/4 cup (1/2 stick) butter or margarine melted 3 tablespoons honey
Directions:
Heat oven to 350°F. Sprinkle 1 cup of the cereal in bottom of greased 8-inch square baking pan. Mix flour and baking soda in medium bowl. Beat 1/2 cup softened butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with yogurt, beating after each addition until smooth. Stir in chips. Spoon into prepared pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Remove from oven. Heat broiler. Mix 1/4 cup melted butter and honey in medium bowl. Add remaining 1 1/2 cups cereal; toss to coat well. Sprinkle evenly over cake. Broil 4 inches from heat 2 to 3 minutes or until lightly browned. Cool slightly. Serve warm. Serves: 12 ==========
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From: HOST GFS DdH2
Banana Nut Muffins from Annie
2 cups brown rice flour 1 cup tapioca flour 2 tablespoons potato starch flour 2 tablespoons baking powder (non-aluminum) 2 tablespoons fructose 1 teaspoon xantham gum 1/2 teaspoon agar agar 1/2 teaspoon sea salt 4 medium bananas, peeled & mashed 3/4 cup almonds or walnuts, chopped 1-3/4 cups rice milk 2 tablespoons cold pressed sunflower oil 1 teaspoon vanilla extract
Preheat oven to 350 F
Mix dry ingredients with electric mixer.
Slowly add rice milk while mixing. Add canola oil and vanilla extract. Add bananas.
Spoon mixture into an oiled muffin pan. Bake at 350 F for 45 minutes or until top is light brown. Remove muffins from the pan and cool on a cake rack.
Makes 12
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From: HOST GFS DdH2
Banana Pudding Submitted by: USSGERI
1/3 c. cornstarch 1/2 tsp. salt 3/4 c. sugar 4 c. milk 1/4 c. butter 1 tsp. vanilla 3 doz. vanilla wafers 4 to 5 bananas, sliced
Combine cornstarch, salt and sugar with 1 cup milk.
Scald remaining milk; add to cornstarch mixture.
Stir over medium heat until thickened.
Reduce heat; simmer for 10 minutes, stirring occasionally.
Remove from heat; add butter and vanilla. Cool. Alternate layers of vanilla wafers, bananas and pudding in large shallow dish.
Chill. May be topped with whipped cream.
Yield: 6 servings. ==========
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From: HOST GFS DdH2
BANANA PUDDING CHEESECAKE Submitted by: USSGERI
Ingredients: 8 ozCream cheese (softened) 2 c Milk (cold) 1 pk Small, instant banana jello pudding mix (dry) 1 9" graham cracker crust
Using a blender or mixer - Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until smooth and creamy. Add remaining milk and the pudding mix.
Beat slowly on low for 1 minute (DO NOT OVER BEAT). Pour into cool Graham Cracker Crust.
Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extra crunchy and looks nice. Then chill. ==========
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From: Terry Ann2
An interesting blend of flavors --
Banana Pumpkin Muffins
These moist pumpkin muffins have a spiced brown sugar topping. 1/2 c. canned pumpkin 1/2 c. sugar 1/4 c. milk 1/4 c. vegetable oil 1 egg 1 3/4 c. flour 2 tsp. baking powder 1 tsp. pumpkin pie spice 1/2 tsp. salt TOPPING: 1/2 c. brown sugar, packed 1/2 c. chopped nuts or oats 1/2 tsp. pumpkin pie spice
Puree banana in blender to make 1/2 cup. Mix pureed banana, pumpkin, sugar, milk, oil and egg until well blended. Combine flour, baking powder, pumpkin pie spice and salt. Spoon into greased muffin tins. Top each with 1 tablespoon of the sugar-spice mixture. Bake in preheated 375 degree oven for 20 minutes or until toothpick inserted into muffin comes out clean. Makes 12.
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From: HOST GFS DdH2
BANANA PUNCH Submitted by: USSGERI
3 cups sugar 6 cups water 6 large banana's, peeled 1 48 oz. can pinapple juice 1 12 oz con frozen orange juice juice of 2 lemons 3 quarts Ginger Ale (chilled)
Combine all ingredients except the ginger ale. Freeze. To serve, let the base thaw till slushy. Add ginger ale, stir, serve and enjoy. You can change the color with food coloring and also add strawberries. ==========
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From: HOST GFS DdH2
BANANA SPLIT DESSERT
Prep Time:15 mins. Ready In:3 hrs. 15 mins. Serves 8
1-1/2 cups boiling water 1 pkg. (8-serving size) JELL-O Brand Gelatin, any red flavor* 2 cups cold water 1 pt. vanilla ice cream, softened COOL WHIP Whipped Topping, thawed Sliced banana and strawberries Pineapple chunks Chopped nuts
*Or substitute 2 pkg.(4-serving size each) for 1 pkg. (8-serving size)
STIR boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cold water.
ADD ice cream; stir until smooth. Pour into serving bowl.
REFRIGERATE 3 hours or until firm. Garnish with whipped topping, fruit and nuts. ========== RECIPE - LAYERED BANANA PINEAPPLE DESSERT (Helen's)
CRUST: 2 c. flour 1 c. butter or margarine 1/2 c. light brown sugar, packed 1 c. nutmeats, chopped
Blend all and pack in (9x13 inch) baking pan. Bake 400° for 15 minutes. Remove from oven and crumble with hands while it's still warm. Return to pan.
FILLING: 1 pck. (8 oz.) cream cheese, softened 3 1/2 c. cold milk 2 pck. (4 oz. ea.) instant banana cream pudding and pie filling
Beat cream cheese and gradually add milk and pudding mixes. Cover crust with 3 bananas, sliced (or more). Pour pudding mixture over all. Spread 1 can (20 oz.) crushed pineapple (drained well) carefully over the pudding mixture. Cover with 8 oz. Cool Whip (thawed) and sprinkle nuts over all. Refrigerate for a minimum of 3 hours. (serves 10-12)
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From: GFA Terry
Banana Zucchini Bars
1 1/2 c. sugar 1 c. sour cream 1/2 c. margarine 2 eggs 1 1/2 c. mashed bananas 1 c. uncooked oats 2 c. flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ginger 2 tsp. vanilla 1 tsp. salt 1 tsp. baking soda 1/2 c. chopped nuts 2 c. shredded zucchini
Combine all ingredients. Pour into 13x9 pan. Bake at 375 degrees for 35-40 minutes. Frosting not needed. If desired, use favorite recipe.
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From: HOST GFS DdH2
Banana-Orange Frozen Push-Ups from Annie
2 peeled bananas 1 (6 oz.) can frozen orange juice concentrate, thawed 1/2 c. instant non fat dry milk 1/2 c. water 1 c. plain low fat yogurt
Cut bananas into 1" slices.
In electric blender combine bananas, orange juice concentrate, dry milk, water and yogurt.
Cover and blend until foamy.
Pour into small paper cup and freeze.
To eat, squeeze bottom of cup. Makes 6 servings. ==========
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Brownie Banana Split Pizza - Deb's Diabetic Version From: Host GFS DarlaJo
Brownie Banana Split Pizza - Deb's Diabetic Version from my friend SpeedRoots
Brownie Layer 1/2 c olive oil 1 1/4 c Splenda 2 eggs 1 t vanilla 1/4 c unsweetened cocoa powder 1/2 c flour 1/4 t salt 1 1/4 t baking powder 1/3 c nonfat powdered milk
Mix all ingredients and shape into a circular shape on a cookie sheet and bake at 350 degrees for approximately 18 minutes.
"ice" cream layer 1/2 c boiling water 3/4 c Splenda 1 c nonfat dry milk 3 T light margarine (or butter) few drops of vanilla 1/2 c frozen pineapple or orange juice concentrate, thawed 1 t vanilla extract
While the brownie shape is baking, combine the first 5 ingredients and stir until it is a nice creamy consistency (this is recipe for diabetic sweetened condensed milk). Cool. In a bowl, beat cream cheese until fluffy. Gradually beat in the diabetic sweetened condensed milk until smooth. Stir in juice concentrate and vanilla. Chill thoroughly. Spoon filling over brownie crust. (I choose to leave out the juice to save on carbs and it turned out fine. I added in some extra vanilla however.)
"toppings" 2 T bottled lemon juice sliced bananas and strawberries pecan or walnut halves shredded coconut Bing cherries (pitted) or red grapes (pitted)
The lemon juice is to keep the bananas from turning brown. So if using bananas, coat them in lemon juice first. Arrange your toppings as you wish.
I do not have carb info on this as I have adapted the above recipe to make it diabetic. It would vary some based on what you would decide to leave out. Use of the Splenda really helps reduce the carbs considerably though. I would still eat this sparingly.
You can make a low carb chocolate sauce by melting 2 T butter in a small sauce pan or microwave save dish. Add 1 T unsweetened cocoa, 1 T Splenda, and 1 T cream. Have some water on hand as well to thin it if necessary. HostGFSDarlaJo GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates
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From: DarlaJoV
Chocolate Banana Bread Makes 2 - 9x5 inch loaves 1 cup margarine, softened 2 cups white sugar 4 eggs 6 bananas, mashed 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking soda 1/4 cup unsweetened cocoa powder 1 cup lite sour cream 1 cup semisweet chocolate chips
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. 2 In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans. 3 Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.
Darla Jo
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From: TurnedOntoChrist
Creamy Banana Pudding
1- 14oz. can sweetened condensed milk 1 1/2 cup cold water 1 (4 serving size) pkg instant vanilla flavored pudding mix 2 cups Cool Whip 36 vanilla wafers 3 medium bananas, sliced
In a large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart bowl. Top with 1/3 each of wafers, bananas, and pudding. Repeat layering twice, ending with pudding. Cover and chill. Serves 8-10.
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From: DarlaJoV
Easy Chocolate Banana Cake 1 (18.25 ounce) package white cake mix 1/3 cup vegetable oil 4 eggs 8 ounces sour cream 8 tablespoons cocoa powder, unsweetened 1/2 cup semisweet chocolate chips 1 banana, peeled and mashed
Preheat oven to 350 degrees F. Lightly grease and flour one 9x13 inch pan. Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan. Bake at 350 degrees F for 35 minutes. Let cool in pan and dust with powdered sugar if desired.
Darla Jo
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Fried Banana Pies From: Domgoddess
My boy friend's mother used to make them fried bananna pies about 50 years ago - Has anyone heard of these and do you have a recipe
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From: HOST GFS DdH2
Frozen Bananas from Annie
1 (6 oz.) pkg. semi-sweet chocolate chips (Nestle's) 6 ripe bananas 6 wooden sticks
Peel bananas, cut in half.
Insert a wooden stick in the end.
Place in shallow pan and freeze 2-3 hours.
Melt chocolate over hot water.
Spread on bananas with a knife or spatula.
Chocolate will harden immediately.
Wrap each in aluminum foil and store in freezer. ==========
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GFA Terry's Jamaican Banana Bread From: GFA Terry
TERRY'S JAMAICAN BANANA BREAD By Terry Morgan, AOL Genealogy Forum
1 & 1/2 cups flour 1 cup rolled oats 1/2 cup white sugar 1 tsp. baking powder 1 tsp. soda 1 tsp. cinnamon 1/2 tsp. salt 1 cup chopped nuts 3 large mashed bananas (at least 1 cup) 1 8-oz. can crushed pineapple (with the juice) 1/4 cup oil 2 eggs 1/2 cup candied cherries (chopped in halves or fourths) 1 cup semi-sweet chocolate chips butterscotch chips
In a large bowl, beat together the oil, sugar and bananas. Beat in the eggs and pineapple. Mix together the the flour, oats, baking powder, soda, cinnamon and salt and then add to banana mixture and beat gently until everything is thoroughly moistened. Stir in cherries, nuts and chocolate chips (be careful not to overmix, but make sure everthing is stirred in well).
Pour into a greased loaf pan(s) and sprinkle generously with the butterscotch chips. If using a large loaf pan, bake at 350 for 50 minutes (smaller loaf pans will have a shorter time).
Tips:
* Use very, very ripe bananas. The riper, the better the flavor of the bread. * Used toasted pecans. Toast the nuts in a sheet in the oven and let cool (10 minutes at 350 degrees on a cookie sheet will do). This also improves the flavor of the bread. * Do not mix in the butterscotch chips or the pineapple will dissolve them - just sprinkle them on top before baking. * After baking and thorough cooling, wrap the bread in an air-tight bag and let the bread sit at room temperature or the the refrigerator for a day or two. This will mellow and improve the flavors within it. * Bread freezes well.
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From: HOST GFS DdH2
Healthy Banana Cookies from K.Gailbrath
Makes 3 dozen
Prep Time: 15 Minutes Cook Time: 20 Minutes Ready in: 1 Hour 10 Minutes
" These cookies are nutritious, as well as delicious. "
Ingredients
3 ripe bananas 2 cups rolled oats 1 cup dates, pitted and chopped 1/3 cup vegetable oil 1 teaspoon vanilla extract
Directions
1 Preheat oven to 350 degrees F (175 degrees C). 2 In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla.
Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3 Bake for 20 minutes in the preheated oven, or until lightly brown.
Nutrition at a glance Servings Per Recipe: 36 amount per serving
Calories 75 Protein 1.7g Total Fat 2.7g Sodium < 1mg Cholesterol 0mg Carbohydrates 11.7g Fiber 1.5g ==========
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From: HOST GFS DdH2
Microwave Banana Muffins from Annie
3/4 c. Bisquick 2 tbsp. sugar or equivalent 1/2 c. mashed ripe bananas 1 tbsp. Crisco oil 1 egg
Mix ingredients all together.
Place 2 thicknesses of paper cup liners in microwavable pan (for 6 muffins); divide mixture evenly into 6 cups.
Microwave on high, turning 1/4 turn every 30 seconds for 2 1/2 to 3 minutes.
Sprinkle with cinnamon/sugar, if desired. ==========
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From: HOST GFS DdH2
NO-BAKE BANANA BARS Submitted by: USSGERI The kids will love this..........
2 Chiquita Bananas 3 cups granola 1/2 cup peanut butter 2 tablespoons Chiquita Orange Banana Juice 1 teaspoon cinnamon 1 1/2 cups marshmallows 2 tablespoons butter or margarine
Cut bananas into bite-size pieces, combine with granola in large bowl and set aside. Combine all remaining ingredients in saucepan over medium heat. Stir constantly until melted; approximately 1-2 minutes. Pour peanut butter mixture over granola and mix well. Press into a greased 9" x 13" pan. Refrigerate and cut into squares. Serve chilled for best results. Makes 30 squares, approximately 2" x 2".
Nutrition Information Per Serving
Serving size: Servings per recipe: Calories: Protein: Carbohydrates: 2 squares 15 450 K cal 8 g 80 g Fiber: Fat: Cholesterol: Sodium: Potassium: 3 g 13 g 0 mg 120 mg 180 mg ==========
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From: GFA Terry
I just made this one for Christmas and it is oh, so good, and very moist:
PEACH - BANANA NUT BREAD
2 eggs 1/2 c. butter 2 c. sugar 1/2 c. pecans 1/2 c. chocolate chips 3 bananas, mashed 2 c. flour 1 tsp. soda 1 c. canned peaches or thawed frozen peaches, chopped fine
Mix all ingredients together and bake at 350 degrees (35 minutes for cupcakes; 45 to 50 minutes for loaves).
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From: HOST GFS DdH2
Pineapple Banana Pie from Betty Crocker
Say "aloha!" to this incredibly easy Island treat!
Honey Graham Crust (below)
1 can (8 ounces) crushed pineapple in juice, drained and juice reserved 1 package (4-serving size) pineapple-flavored sugar-free gelatin 2 cups Ice cubes 1 container (8 ounces) frozen reduced-fat whipped topping, thawed 1 medium banana, thinly sliced Fresh mint leaves or toasted coconut, if desired
1. Make Honey Graham Crust.
2. Add enough water to reserved pineapple juice to measure 2/3 cup. Heat juice mixture to boiling; pour over gelatin. Stir about 3 minutes until gelatin is dissolved. Add ice cubes. Stir constantly about 3 minutes or until gelatin is thickened. Remove any unmelted ice.
3. Stir whipped topping into gelatin mixture with wire whisk; beat until smooth. Fold in pineaple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
4. Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Refrigerate any remaining pie.
*Special Touch Cater to chocolate lovers by drizzling chocolate syrup over the bottom of the crust before adding the pineapple mixture. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
A1 PINEAPPLE TERIYAKI STEAK
from Webb
A1 Pineapple Teriyaki Steak 1 8-oz. can sliced pineapple in it's own juice, drained; reserve juice 1/2 cup A-1 thick & hearty steak sauce 3 Tbsp teriyaki sauce 1 tsp groung ginger 1 (1-1/2 lb) beef flank or top round steak, lightly scored
Mix reserved juice, steak sauce, teriyaki sauce and ginger in non-metal dish Add steak, coating well .
Cover, refrigerate 1 hour, turning occasionally.
Remove from marinade; reserve marinade.
Grill or broil 15 to 20 minutes or to desired doness, turning and basting with marinade.
Grill or broil pineapple slices 1 minute.
Heat remaining marinade to a boil; simmer 5 minutes or until thickened.
Serve steak with pineapple and sauce ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Host GFS DarlaJo
Chicken -Pineapples Tenders from SpeedRoots
1/2 pound chicken tenders 1 cup unsweetened pineapple juice 1/2 cup packed brown sugar 1/3 cup light soy sauce
Directions
1 If using wooden skewers soak them in water before using.
2 In a small saucepan heat juice, brown sugar and soy sauce. Brush onto chicken tenders. Skewer the tenders on the soaked skewers and marinate for 30
minutes in the refrigerator.
3 Preheat grill for medium heat.
4 Oil grate and place skewered tenders on grill rack. Cook each side for about 5 minutes. They cook quickly, so watch them closely. Enjoy!
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EASY PINEAPPLE UPSIDE DOWN CAKE From: HOST GFS DdH2
Easy Pineapple Upside Down Cake from Annie
1 1/4 c. sifted flour 1 3/4 tsp. baking powder 3/4 tsp. salt 3/4 c. sugar 1/3 c. shortening 1 egg 1/2 c. milk 1 tsp. vanilla
Sift together first 4 ingredients and add last 4 ingredients to sifted mixture.
Beat 3 minutes at low to medium speed.
Cover greased 9-inch round cake pan with 1/4 cup firmly packed brown sugar and 2 tablespoons melted butter.
Arrange small can of crushed pineapple and maraschino cherries in sugar.
Pour batter over fruit and bake at 350 degrees for 35-40 minutes.
Serves 8. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Host GFS DarlaJo
Grilled Pineapple from SpeedRoots
Fresh pineapple, glazed with a touch of maple, rum and cinnamon, then grilled, makes a delicious dessert served warm or at room temperature. It is also a superb condiment with roast chicken or turkey. Store any leftovers in the refrigerator and see how good they taste over breakfast cereal in the morning.
Makes 6 servings
1/2 cup maple-flavored pancake syrup 1/2 teaspoon rum extract 1 ripe medium pineapple (3 1/2 pounds) 1 teaspoon cinnamon
Prepare grill for a medium fire, using direct method (see Cooking Methods). In small bowl, whisk together syrup, cinnamon and rum extract. Pare pineapple, removing crown, skin and eyes; halve lengthwise. Brush halves with syrup mixture and grill, turning frequently and basting often, until glazed and lightly browned, 40-45 minutes. Remove pineapple halves from grill and, with sharp knife, cut away and discard core. Cut each pineapple half into nine 1/2" slices and serve.
SERVING (THREE 2-OUNCE SLICES) PROVIDES: 1FRUIT, 60 Optional Calories.
PER SERVING: 139 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 4 mg Sodium, 35 g Total Carbohydrate, 2 g Dietary Fiber, 1 g Protein, 32 mg Calcium
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Hawaiian Pork and Pineapple Brochettes From: Host GFS DarlaJo
Hawaiian Pork and Pineapple Brochettes from SpeedRoots
These brochettes are a snap to prepare, yet make a fun and special entree.
Makes 4 servings
10 ounces lean boneless loin of pork, cut into 1" cubes 1/4 teaspoon salt Pinch freshly ground black pepper 1 cup drained canned pineapple chunks (no sugar added) 3/4 cup drained canned water chestnuts
Spray rack in broiler pan with nonstick cooking spray. Preheat broiler. Sprinkle pork on all sides with salt and pepper. Thread, alternating, an equal amount of pork, pineapple and water chestnuts onto 8 long metal skewers. Place skewers onto prepared rack; broil 4" from heat, turning once, 8 minutes, until pork is cooked through and pineapple and water chestnuts are lightly browned.
SERVING (2 SKEWERS) PROVIDES: 1/2 Fruit, 2 Proteins, 1/4 Bread.
PER SERVING: 166 Calories, 6 g Total Fat, 2 g Saturated Fat, 45 mg Cholesterol, 176 mg Sodium, 11 g Total Carbohydrate, 0 g Dietary Fiber, 16 g Protein, 19 mg Calcium . HostGFSDarlaJo Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners
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From: CBLyles
This is an excellent side dish, especially with that holiday ham...goes over well here in my home and at church dinners...Caroline Lyles
Hot Pineapple Casserole - Easy
2-20oz cans chunk pineapple, drained well 1 cup sugar 5 Tbsp flour 1 1/2 cups Ritz Crackers, crushed 2 cups colby cheese, shredded 1 stick butter, melted
Preheat oven to 350 degrees. Lightly grease a 13 x 9 pan/dish. Put drained pineapple chunks in bottom of dish. Combine sugar and flour, sprinkle evenly over pineapple. Put cheese on top of flour/sugar mixture. Sprinkle evenly cracker crumbs over cheese. Pour melted butter over cracker crumbs. Baked, uncovered for 30 minutes. Can be made the day before and kept refridgerated. Take out of fridge at least 30 minutes before baking if made ahead.
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From: HOST GFS DdH2
NO BAKE PINEAPPLE PIE
from Annie
1 pkg. lemon Jello 1 c. pineapple juice/hot water (use syrup from pineapple & enough hot water to make 1 c.) 1 c. undiluted evaporated milk 2 c. well drained crushed pineapple 1/4 c. sugar 2 tbsp. lemon juice
Dissolve lemon jello and sugar in hot water/juice mix. Cool in refrigerator until thickened and syrupy.
Chill evaporated milk in metal pan in freezer until soft crystals form. Whip until thick. Add lemon juice and beat until very stiff. Fold whipped evaporated milk and pineapple into chilled Jello. Spoon into graham cracker crust (below). Chill several hours or overnight.
GRAHAM CRACKER CRUST 1 1/2 c. crushed graham crackers 2 tbsp. granulated sugar 1/4 c. melted butter
Mix crushed graham crackers with sugar and butter. Save a few spoonfuls of crumb mixture to sprinkle on top of filling. Pat rest of crumb mixture into a 9" pie pan.
This recipe can be doubled and put into a 9"x13" pan and cut into squares for serving. ==========
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PINEAPPLE BANANA PIE From: HOST GFS DdH2
Pineapple Banana Pie from Betty Crocker
Say "aloha!" to this incredibly easy Island treat!
Honey Graham Crust (below)
1 can (8 ounces) crushed pineapple in juice, drained and juice reserved 1 package (4-serving size) pineapple-flavored sugar-free gelatin 2 cups Ice cubes 1 container (8 ounces) frozen reduced-fat whipped topping, thawed 1 medium banana, thinly sliced Fresh mint leaves or toasted coconut, if desired
1. Make Honey Graham Crust.
2. Add enough water to reserved pineapple juice to measure 2/3 cup. Heat juice mixture to boiling; pour over gelatin. Stir about 3 minutes until gelatin is dissolved. Add ice cubes. Stir constantly about 3 minutes or until gelatin is thickened. Remove any unmelted ice.
3. Stir whipped topping into gelatin mixture with wire whisk; beat until smooth. Fold in pineaple and banana. Refrigerate about 30 minutes or just until mixture mounds when dropped from a spoon.
4. Spread pineapple-banana mixture in crust. Refrigerate about 2 hours or until firm but no longer than 8 hours. Garnish with mint leaves. Refrigerate any remaining pie.
*Special Touch Cater to chocolate lovers by drizzling chocolate syrup over the bottom of the crust before adding the pineapple mixture. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Host GFS DarlaJo
Pineapple Boat Fruit Salad From SpeedRoots
1 pineapple 1 pint fresh sliced strawberries 2 bananas sliced 2 kiwi fruits peeled and sliced 1 11-oz. can mandarin oranges, reserve juice 1/4 cup honey Juice of 1 lime Coconut flakes Fresh mint leaves
Cut pineapple in 1/2 lengthwise. Dice pineapple and discard hard core that
runs through the center of pineapple. Combine pineapple, strawberries, bananas, kiwi and mandarin oranges together in a large bowl. To make dressing
combine juice drained from mandarin oranges, about 1/2 cup, honey and lime juice together, shake well. Pour over fruit and toss. Place in pineapple shells and sprinkle with coconut and garnish with mint leaves.
The Skinny: Leave out the coconut flakes, which are actually pretty high in fat.
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From: Terry Ann2
I love this at Christmastime!
Pineapple Cheese Ball
2 (8 oz.) pkgs. cream cheese 1 (8 1/2 oz.) can crushed pineapple, drained 2 c. chopped pecans 1/4 c. chopped green pepper or 1/4 c. chopped pimiento 2 tbsp. finely chopped onion 1/2 tsp. seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and store in refrigerator for 24 hours. Serve with assorted crackers.
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From: Mickey9602
3/4 cup Shortening 1 tesp. Baking Soda 1 1/2 cup Sugar 3 cups Flour 3 Eggs 3 tbs. Water 1 cup crushed Pineapple (drained)
Mix everything together well. Drop by spoonfuls on greased cookie sheet. Make sure you space far apart, they swell. Bake just until set and starting to brown slightly. Let cool a few minutes on sheet then remove to a cooling rack to cool completely.
OVEN: 350
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From: HOST GFS DdH2
PINEAPPLE CREAM CHEESE CAKE
Pineapple Cream Cheese Cake
2 eggs, well beaten 2 cups sugar 1 tsp vanilla 1-20 oz can crushed pineapple, drained 2 cup flour 2 tsp baking soda 1/2 cup walnuts
Mix together all ingredients. Pour into a greased and flour 9"x13" baking pan. Bake at 350 degree F for 45 minutes.
Icing: 12 oz cream cheese 1/4 cup butter or margarine 1 1/2 cups powdered sugar 1 tsp vanilla
Mix all together, cream well. Spread over cake when cool, sprinkle with nuts if desired. ==========
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From: Host GFS DarlaJo
Pineapple or Apple Pancakes from SpeedRoots
8 slices canned pineapple 2 large apples complete pancake mix (using water) syrup Mix up your batch of pancake mix according to the directions (I make mine on the thin side) and prepare as usual. Place one slice pineapple slice on pan or griddle. OR slice and peel an apple and place a few thin slices on the griddle. Pour 1/4 cup batter over slice. Cook on the first side until it starts to bubble on top, then flip and brown the other side. Serve with syrup. NOTE: You can also sprinkle cinnamon sugar over the apples if you wish.
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pineapple orange drink/ my favorite summer drink From: HILTLAWANA
6 cups orange juice, 2 cans[8 ounces each] crushed unsweetend pineapple undrained, 16 ice cubes. place half of the orange juice, pineapple and ice cubes in a blender; cover and process until smooth. repeat with remaining ingredients. pour into chilled glasses. serve immediately. 8 servings cool and refreshing; good pms drink too.[lol] love lawana
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From: DMernLipe
This past summer I bought an old cookbook (copyright 1929) at a garage sale for $.25. Some of the recipes refer to an "ice box" and an "iceless box" (electric fridge?). This recipe is a simple one that sounds really delicious. Probably easier than the box mixes. The title of the book is "MEALS for Small Families" by Jean Mowat. The recipes have some unusual terminology such as "slow oven" as in the following recipe.
PINEAPPLE PAN CAKE (Upside down)
1/2 cup butter 1 1/2 cups brown sugar 1 can sliced pineapple
Melt butter in skillet, add sugar and cover the bottom with pineapple slices. Allow this to brown a few minutes; remove from fire and allow to cool 5 to 10 minutes so that the fruit may absorb the sugar and butter.
Add the following:
1 cup sugar 2 eggs (separated) 3/4 cup pineapple juice 1 1/2 cups flour 2 teaspoonfulls baking powder
Cream sugar and add beaten yoks, fruit juice and the flow sifted with the baking powder, then fold in stiffly beaten whites. Pour this mixture over the pineapple -- which has been cooling -- and bake (in the frying pan or skillet) in a slow oven about 45 minutes.
Remove from oven and let cool about 15 minutes.
Place a large platter on top of pan and turn out cake. In each one of the pineaple holes place a red cherry. Serve with whipped cream.
Serves six. Canned peaches may be used in place of the pineapple.
dmernlipe@aol.com Dixie
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From: HOST GFS DdH2
PINEAPPLE SQUARES AND FILLING Submitted by: USSGERI
Method: Mix 4 c. flour, 3 t. baking powder and 1/4 t. salt; set aside.
Cream together 1 c. shortening, 1 c. sugar, 4 T. milk and 1 t. vanilla. Add 3 eggs (1 at a time) and cream well.
Add dry ingredients and mix well (dough will be very soft). Divide in half.
Refrigerate for 20 minutes.
Roll out each half between sheets of waxed paper to fit a (15x10 inch) jelly roll pan.
Place 1 sheet on bottom of jelly roll pan and spread with filling. Top with second half and seal sides by folding down around the edges. Pierce with fork to make vent holes.
Bake 350° for 35 minutes.
Cool and cut into 3 inch squares. Sprinkle with powdered sugar. (makes 15 squares)
PINEAPPLE PIE FILLING:
1 can (20 oz.) crushed pineapple, undrained 1 c. sugar 4 level T. cornstarch 1 T. lemon juice
Combine well in a pan and bring to the boil. Reduce to a simmer and cook for a minute or til thickened (keep stirring through whole process).
from Bob Allison
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From: HOST GFS DdH2
PINEAPPLE UPSIDE CAKE Submitted by: USSGERIIngredients
1 can (14 ounces) unsweetened crushed pineapple in juice, undrained 1/4 cup pecan pieces (optional) 2 tablespoons lemon juice 1 3/4 teaspoons Equal(r) for Recipes or 6 packets Equal(r) sweetener or 1/4 cup Equal(r) Spoonful(tm) 1 teaspoon cornstarch 4 tablespoons margarine, at room temperature 3 1/2 teaspoons Equal(r) for Recipes or 12 packets Equal(r) sweetener or 1/2 cup Equal(r) Spoonful(tm) 1 egg 1 cup cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1/3 cup buttermilk
Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1 tablespoon lemon juice, 1 3/4 teaspoons Equal(r) for Recipes or 6 packets Equal(r) sweetener or 1/4 cup Equal(r) Spoonful(tm) and cornstarch in bottom of 8-inch square or 9 inch round cake pan; spread mixture evenly in pan.
Beat margarine and 3 1/2 teaspoons Equal(r) for Recipes or 12 packets Equal(r) sweetener or 1/2 cup Equal(r) Spoonful(tm) in medium bowl until fluffy; beat in egg.
Combine flour, baking powder, baking soda and spices in small bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients. Spread batter over pineapple mixture in cake pan.
Bake in preheated 350ºF oven until browned and toothpick inserted in center comes out clean, about 25 minutes.
Invert cake immediately onto serving plate. Serve warm or at room temperature. Makes 8 servings.
Note: If desired, maraschino cherry halves may be placed in bottom of cake pan with pineapple mixture.
Nutrition information per serving: Calories: 156, Protein: 3 g, Carbohydrates: 22 g, Fat: 7 g Cholesterol: 27 mg, Sodium: 257 mg Food Exchanges: 1-1/2 Bread, 1 Fat ==========
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From: HOST GFS DdH2
Pineapple-Marinated Chops from Southern Cuisine
6 pork chops 1 can 20 oz pineapple chunks including juice 1/4 cup brown sugar 2 teaspoons soy sauce
Put pork chops in storage bag; mix remaining ingredients then pour over pork chops in bag.
Store in fridge overnight.
Put in Crock Pot on low for 6-8 hours till done -- also great barbecued.
Serves 6. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
Pineapple Upside Down Cake from Annie
1 1/4 c. sifted flour 1 3/4 tsp. baking powder 3/4 tsp. salt 3/4 c. sugar 1/3 c. shortening 1 egg 1/2 c. milk 1 tsp. vanilla
Sift together first 4 ingredients and add last 4 ingredients to sifted mixture.
Beat 3 minutes at low to medium speed. Cover greased 9-inch round cake pan with 1/4 cup firmly packed brown sugar and 2 tablespoons melted butter.
Arrange small can of crushed pineapple and maraschino cherries in sugar.
Pour batter over fruit and bake at 350 degrees for 35-40 minutes.
Serves 8. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
Pork & Pineapple Stir-Fry from Theresa at Alrec
Prep Time: 20 Minutes Cook Time: 12 Minutes Ready In: 32 Minutes Makes: 4 servings
"This stir-fry is a simple, and quick recipe. The plum sauce gives it a special lift, and everyone always seems to love it. Serve with steamed rice, or fried noodles can be mixed through the stir fry for a bit of extra crunch."
Ingredients 2 tablespoons vegetable oil 1 onion, sliced 1 clove garlic, crushed 1/2 pound boneless pork loin, cut into strips 1/2 fresh pineapple - peeled, cored and cubed 1 fresh red chile pepper, seeded and chopped 1 cup trimmed snow peas 1/4 cup plum sauce
Directions 1. Heat oil in a wok over medium-high heat; add onion and garlic, and stir-fry for 2 minutes, or until onion has softened slightly. Remove from pan, and set aside.
2. Stir-fry pork strips in one or two batches for 1 to 2 minutes, or until the pork is just cooked. Remove from pan. Allow pan to reheat before cooking next batch.
3. In the hot wok, stir-fry the pork and onions with pineapple, red pepper, snow peas, and plum sauce; stir-fry for about 2 to 4 minutes, or until peas have softened slightly.
Nutrition at a glance Servings Per Recipe: 4 amount per serving
Calories 263 Protein 12.9g Total Fat 14.5g Sodium 134mg Cholesterol 36mg Carbohydrates 21g Fiber 2.2g ==========
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From: PHO2NIK
The knife used for peeling a pineapple whould not be used for slicing it, as the rind contains an acid that is apt to cause a swollen mouth and sore lips. Salt is the antidote for the ill effect of the peel. White, Elijah b. circa 1804 , apprenticed Blacksmithing in Rensselear County, New York State - m. Betsy Madison dau of Susanne Krieger and ____Madison. Children: Dr. Charles, William Bigelow, Austin, Betsy .
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WHOLE CRISPY BROOK TROUT WITH MANG-PINEAPPLE SAUCE AND LONG BEANS From: HOST GFS DdH2
WHOLE CRISPY BROOK TROUT WITH MANG-PINEAPPLE SAUCE AND LONG BEANS Submitted by: USSGERI
4 brook trout 2 cups rice flour 1 tablespoon ground cumin 1 tablespoon chile powder 1 tablespoon ground coriander 1 tablespoon ground fennel Salt to taste 1 thinly sliced yellow onion
Mix the flour with the spices. Dredge the trout and deep fry at 375 degrees until golden brown. Season with salt. Repeat process with the onions.
On an oval plate, place a small mound of the long beans and top with trout. Encircle with sauce. Garnish with crispy onions.
MANGO PINEAPPLE SAUCE
1 tablespoon minced lemon grass 3 sliced shallots 1/8 cup fish sauce 1 diced small pineapple 2 peeled and diced mangoes Juice of 1 lime Salt and black pepper to taste Canola oil to cook
In a saute pan coated with oil, cook lemon grass and shallots. Deglaze with fish sauce. Add pineapple, mango and lime juice. Check for seasoning.
SPICY CHINESE LONG BEANS
3 cups Chinese long beans, cut into 3-inch pieces 1 tablespoon sambal 1/2 tablespoon sesame oil Salt and black pepper to taste
Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.
Yield: 4 servings Prep Time: 1 hour Cook Time: 45 minutes Difficulty: Easy
Recipe Courtesy of Ming Tsai ==========
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From: Host GFS DarlaJo
Barbecued Lemon Ribs from SpeedRoots.
3 to 4 pounds of spareribs 1 chopped onion 2 to 3 sliced lemons 1/2 cup of chili sauce 1/4 cup of vinegar 1 tablespoon of Worcestershire Sauce 1/3 cup of brown sugar 1 clove garlic, minced 1 teaspoon of celery seed 1 teaspoon of salt 1 1/2 teaspoons of chili powder 1 teaspoon of horseradish
Preheat your oven to 450 degrees F. Cut the ribs into serving size pieces and sprinkle with the chopped onion. Put a lemon slice on each piece. Bake the spareribs for 50 minutes or until golden brown. Drain off the fat. Combine the remainder of the ingredients into the sauce. Brush the sauce generously over the ribs, reduce the oven heat to 350 degrees F. and bake the ribs for 1 hour, basting frequently with the sauce, until the sauce is reduced and the ribs are crisp and glazed
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From: GFA Terry
BLUEBERRY-LEMON BREAD
1 & 1/2 c. flour 1 tsp. baking powder 1/4 tsp. salt 6 tbsp. unsalted butter 1 & 1/3 c. sugar 2 lg. eggs 1 tbsp. grated lemon peel 1/2 c. milk 1 1/2 c. blueberries 3 tbsp. lemon juice
Preheat oven to 325 degrees. Butter 8 1/2 inch loaf pan. Combine flour, baking powder and salt. In large bowl, cream butter and sugar with electric mixer. Add eggs, one at a time. Beat well after each addition. Add lemon peel. Mix in dry ingredients alternating with milk. Fold in blueberries. Spoon into loaf pan. Bake for 1 hour and 15 minutes. Pierce loaf with toothpick many times. Pour lemon juice over cake. Cool 30 minutes on rack.
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Chicken Breasts With Lemon And Caper Sauce From: MemoriesR4ever
Chicken Breasts With Lemon And Caper Sauce
Servings: 4
4 boneless skinless chicken breast halves -- about 1 1/4 pounds 1/4 cup all-purpose white flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon olive oil
SAUCE: 1/3 cup chopped shallots 1/3 cup dry white wine or fat-free chicken broth 1/4 cup lemon juice 3 tablespoons drained capers
To flour and cook chicken breasts, follow Basic Recipe. Reduce heat to medium-low. Add shallots to the skillet and stir until they are lightly browned, about 1 minute. Add wine, lemon juice and capers. Bring the sauce to a simmer and cook about 3 minutes, or until it has reduced and thickened slightly. Spoon the sauce over the chicken breasts.
Makes 4 servings.
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Lemon cake recipe? From: GFA Terry
Ingredients : 1 c. shortening (butter) 2 c. sugar 2 tsp. lemon rind, grated 1 tsp. lemon extract 2 2/3 c. cake flour, sifted 3 tsp. baking powder, double acting 1/2 tsp. salt 1 c. milk
Preparation : Beat shortening and sugar until light. Beat eggs in one at a time and keep beating until grain of sugar is smooth. Beat in lemon rind and flavoring. Combine sifted flour, baking powder and salt and sift twice. Then blend them into beaten mixture about 1/4 at a time alternately with the milk. Mix well, but don't beat in this blending. Pour batter in a greased tube pan. Bake in a preheated oven at 350 degrees for 45 - 50 minutes.
********* or try this --
Ingredients : 1 c. butter 1/2 c. shortening 3 c. sugar 5 eggs 3 c. flour 1 tsp. salt 1/2 tsp. baking powder 1 c. milk 1 tbsp. lemon extract 1 tbsp. grated lemon peel--LEMON GLAZE:--1/4 c. butter, softened 1 to 1 1/4 c. confectioners sugar 2 tbsp. lemon juice 1 tsp. grated lemon peel
Preparation : In large mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, salt, and baking powder, gradually add to creamed mixture alternately with milk. Mix well after each addition. Add lemon extract and peel. Mix on low until blended. Pour into greased fluted tube pan. Bake at 350 degrees for 70 minutes or until cake tests done. Turn out onto rack to cool. For glaze, combine all ingredients and drizzle over cooled cake. Combine all ingredients and drizzle over cooled cake. (To be used with California Lemon Pound Cake.)
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From: HOST GFS DdH2
Easy Frozen Lemon Cake from Annie
Ingrediants
3 eggs 1/2 c. sugar Juice and rind of 1 lemon 1 c. heavy cream 2/3 c. graham crackers or vanilla wafer crumbs
Mix egg yolks, sugar, lemon juice and rind, and cook over hot, not boiling water.
Stir constantly until thick as heavy cream. Remove from heat and cool.
Beat egg whites until they stand in peaks and beat cream until stiff.
Fold into cooled custard.
Sprinkle 1/2 of crumbs on bottom of refrigerator tray, pour mixture on and sprinkle remaining crumbs on top. Freeze until firm. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Host GFS DarlaJo
Granny's Lemon Pie From KattleKate
1 baked 9" pie shell
1 1/4 cups sugar 1/8 teaspoon salt 6 tablespoons cornstarch 2 cups boilding water Grated rind of one lemon 4 tablespoons butter 3 egg yolks (save white for meringue) 1/2 cup lemon juice
Mix sugar, salt & cornstarch. Add water and grated lemon rind. Cook gently, stirring until thickened; simmer for about 10 minutes. Add butter but do not stir. Mix egg yolks with lemon juice and stir into hot sugar mixture. When thoroughly blended, put into lightly browned pastry shell and bake at 400 degrees for about 10 minutes. Top with meringue (below) and continue baking at 350 degrees until meringue is lightly browned.
MERINGUE 3 egg whites, room temperature Pinch of salt 1 teaspoon lemon juice or vanilla 6 tablespoons sugar
Beat egg whites and salt until soft peaks form. Add flavoring and beat in sugar 1 tablespoon at a time until stiff peaks form.
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From: HOST GFS DdH2
Greek Lemon Chicken from Copy Cat Recipes
Serving Size: 6
Notes: This is a tasty dish, warning its not low in fat. You may wish to sprinkle on a little bit of fresh oregano instead of the dill.
Ingredients: 3 Tbsp. olive oil 6 skinless, boneless chicken breasts 3 Tbsp. butter 2 Tbsp. flour 1/2 tsp. salt 2 tsp. prepared mustard (the kind you would put on a sandwich) 2 C. milk 2 egg yolks 1 Tbsp. grated lemon peel 1 tsp. lemon juice 1/2 C. minced fresh parsley 1 C. sour cream 1 lb. angel hair pasta 1 Tbsp. vegetable oil 1/2 C. crumbled feta cheese 1 tsp. dried dill
Preparation:
Heat oil in a large skillet over medium-high heat; add chicken and cover. cook until chicken is browned turning once, about 15 minutes.
Remove chicken, slice, and set aside.
Heat butter in a medium saucepan over medium-low heat; stir in flour, salt, and mustard. Add milk.
Mix yolks, lemon peel and juice in a bowl. Stir one third of egg mixture into saucepan.
Gradually stir remaining egg mixture into saucepan. Bring to a gentle boil, stirring continually. Remove pan from heat.
Stir in parsley and sour cream.
Cook pasta according to directions; drain toss with oil.
Stir 3/4 cup of sauce and feta into pasta. Top with sliced chicken remaining sauce.
Sprinkle with dill. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: GFA Terry
Any of these sound right?
ITALIAN CREAM CAKE
Ingredients : 2 c. sugar 1 stick margarine 1/2 c. Crisco 5 egg yolks, beaten 1 c. buttermilk 2 c. plain flour 1 tsp. vanilla 1 tsp. soda 1 c. coconut 1 c. chopped nuts--ICING:--1 (8 oz.) cream cheese 1 box powdered sugar 1/2 c. Crisco 1 tsp. vanilla 3/4 tsp. lemon juice
Preparation : Have eggs at room temperature, separated. Beat white first. Mix sugar, margarine, Crisco and yolks well. Add buttermilk and flour alternately. Fold in 5 egg whites. Add nuts, coconut and vanilla. Bake at 350 degrees until done. Have cheese at room temperature. Add remaining ingredients, blending well. Ice cake.
*****
Ingredients : 2 1/2 c. grated fresh coconut 1 c. whipping cream (scalded)CRUST: 2 1/2 c. all-purpose flour 5 tbsp. plus 1 tsp. well-chilled butter, cut into 1/2 inch pieces 4 tsp. sugarCOCONUT FILLING: 20 oz. cream cheese 1 1/2 c. sugar 4 eggs - 2 egg yolks 2 1/2 tbsp. coconut liqueur 1 tsp. fresh lemon juice 1/2 tsp. vanilla 1/2 tsp. almond extract 1 c. sour cream 1/4 c. cream of coconut 1/2 tsp. coconut liqueur Coconut flakes, lightly toasted
Preparation : 1. Puree coconut with hot cream in blender until finely shredded; about 4 minutes. Cool while preparing crust. FOR CRUST: Preheat oven to 325 degrees. Butter bottom of 10 inch springform pan. Blend flour, butter and sugar until mixture begins to gather together. Press evenly into bottom of prepared pan. Bake until golden brown, about 25 minutes. Set on rack while preparing filling. Retain oven at 325 degrees. 2. FOR FILLING: Using electric mixer on low speed, beat cream cheese with sugar until blended. Mix in cooled coconut mixture. Blend in eggs and yolks 1 at a time. Mix in 2 1/2 tablespoons liqueur, lemon juice, vanilla and almond extract. Pour into prepared crust. Return to oven and bake until sides of cake are dry and center no longer moves when shaken, about 1 hour. Let cool on rack until depression forms in center (about 35 minutes). 3. Mix sour cream, cream of coconut and remaining 1/2 teaspoon coconut liqueur. Spread atop cake. Bake 10 minutes to set topping. Cool completely on rack. Refrigerate until cake is well chilled, about 4 hours. Cover tightly and refrigerate. Sprinkle coconut flakes on top.
****
Ingredients : 1 2/3 c. dry fine bread crumbs 1/4 c. sugar 1/2 c. butter or margarine, melted 4 (8 oz.) pkgs. cream cheese, softened 3/4 c. sugar 4 lg. eggs 1 (8 oz.) carton sour cream 1 (16 oz.) can cream of coconut 1 (15 1/4 oz.) can crushed pineapple, well drained 2 tbsp. cornstarch 1 tsp. vanilla extract 1 tsp. rum flavoring 1 tsp. lemon juice ToppingTOPPING: 1/4 c. butter or margarine 1/2 c. flaked coconut 1/2 c. finely chopped almonds 1/4 c. sugar
Preparation : Combine first 3 ingredients; press into bottom and 1 inch up sides of a 10 inch springform pan. Bake at 350 degrees for 10 to 12 minutes. Cool on a wire rack. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition. Stir in sour cream and next 6 ingredients; spoon into crust. Bake at 350 degrees for 1 hour and 20 minutes; turn off oven. Sprinkle on topping; return to oven. Leave cheesecake in oven with door closed 1 hour; then cool to room temperature on a wire rack. Chill. Yield: 10 to 12 servings. Melt margarine; add remaining ingredients and saute until golden brown, stirring frequently. Yield: about 1 cup.
**** SUNNY LEMON CHEESECAKE SQUARES
Ingredients : 1 pkg. Pillsbury plus lemon cake mix 1/2 c. margarine or butter, softened 8 oz. pkg. cream cheese, softened 11 oz. can mandarin orange segments, well drained 2 eggs 2/3 c. coconut
Preparation : Heat oven to 325 degrees. Lightly grease 12 x 8 inch (2 quart) baking dish or 9 inch square pan. Reserve 1 cup of the dry cake mix. In large bowl, combine remaining cake mix and margarine at low speed until crumbly. Reserve 1 cup of crumb mixture. Press remaining crumb mixture in bottom of greased baking dish. In same bowl, combine reserved 1 cup cake mix, cream cheese, orange segments and eggs at medium speed until well blended. Stir in coconut. Spread over base. Sprinkle with reserved 1 cup crumb mixture. Bake at 325 degrees for 30-40 minutes or until center is set. Cool completely. Refrigerate until serving time. Store in refrigerator. 16 servings.
*****
Ingredients : 1 1/2 c. crushed coconut cookies 2 1/2 tbsp. sugar 1/2 c. melted butterFILLING: 1 1/4 tbsp. gelatin 1/4 c. water 3 eggs, separated 1/4 tsp. salt 1/2 c. milk 1/2 c. Subject: Lemon Cheesecake From: Host GFS DarlaJo
from SpeedRoots Serves 8-10
Crust: 1 1/4 cup graham cracker crumbs 4 Tbs. ground walnuts 1/2 cup butter, melted 2 Tbs. sugar 1 tsp. ground lemon peel
Filling: 1 1/2 pounds cream cheese, softened 1 cup sugar 1 tsp. vanilla 3 tsp. lemon juice 1 tsp. ground lemon peel 4 eggs
Glaze: 2 eggs 3/4 Cup sugar 1 tsp. grated orange rind 1 tsp. grated lemon rind 1/4 Cup lemon juice 2 Tbs. orange juice 2 Tbs. butter
Preheat oven to 350 degrees F.
Combine crumbs, nuts, sugar and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9" spring-form pan. Bake at 350 degrees F for 10 minutes.
In a large bowl beat cream cheese until creamy. At medium speed add sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well.
Add eggs, one at a time and beat at medium speed for ten minutes, until fluffy. Pour into spring-form pan.
Bake at 250°F. for 35 minutes. Turn off heat and cool for 30 minutes in the oven with the door open.
Glaze: While cheesecake is baking, whisk eggs in a small saucepan until foamy. Combine with sugar, rind, juices & butter in saucepan. Cook over low heat, stirring constantly until smooth & thickened. Cool.
Just before serving, spread evenly over cheesecake.
HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates
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From: HOST GFS DdH2
LEMON CHICKEN WITH RICE Submitted by: USSGERI
Short-order chef recipe
MARINADE
RELATED CONTENT Lemon experiment works well
1/4 cup dry white wine, optional
1/4 cup lemon juice
1/4 cup olive oil
2 cloves garlic, peeled, minced
1 tablespoon lemon pepper seasoning
1 teaspoon soy sauce
CHICKEN
4 boneless, skinless chicken breasts, washed, patted dry
RICE
1 cup chicken broth
1 cup water
1 tablespoon lemon pepper seasoning
1/4 cup powdered, sweetened instant lemonade mix
2 tablespoons sugar
1/4 cup lemon juice
1 container (6 ounces) lemon yogurt
1 cup uncooked white rice
In a large sealable plastic bag, combine all the marinade ingredients. Add the chicken and marinate at least 20 minutes or overnight in the refrigerator.
Preheat the oven to 375 degrees.
In an oven-safe casserole dish, mix the chicken broth, water, lemon pepper seasoning, lemonade mix, sugar, lemon juice and lemon yogurt. Stir in the rice.
Remove the chicken from the marinade -- discard the marinade -- and place the chicken pieces on top of the rice mixture.
Cover and bake 1 hour or until the chicken is cooked through and the rice has absorbed most of the liquid.
Remove from the oven and serve with a tossed Greek-style salad and toasted pita.
Makes 4 servings. From Sandra Yarema, Grosse Pointe Farms Tested by Susan Selasky for the Free Press Test Kitchen 569 calories (21% from fat),13 grams fat (3 grams sat. fat), 68 grams carbohydrate, 43 grams protein, 867 mg sodium, 101 mg cholesterol, 143 mg calcium, 1 gram fiber.
==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Bbbmus333
1 9 inch graham cracker pie crust 4 egg yolks beate1 tbsp sweet n low (12 pkgs) 1/2 tsp salt 3 tbsp lemon juice 1 tsp grated lemon rind 1 tbsp unflavored gelatin 1/4 cup col water 4 egg whites combine egg yolks, sweet n low, salt, lemon juice, and rind in top of double boiler. cook, beating with rotary beater, until thick about 5 minutes. soften gelatin in the cold water and dissolve in hot mixture. cool. beat egg whites until stiff, but not dry and fold into lemon mixture. pour into pie shell and chill until frim
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From: HOST GFS DdH2
LEMON CLOUD JELLO MOLD Submitted by: USSGERI
Ingredients
1 (6 oz.) pkg. lemon Jello 3 c. boiling water 1 (6 oz.) can frozen lemonade 1 (8 oz.) carton Cool Whip
Dissolve Jello in boiling water and add lemonade. Refrigerate until jelly like.
Fold in Cool Whip and pour into a six cup mold.
Refrigerate until ready to unmold and serve.
==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Genealogy Forum
Lemon Cookies #1
1 c. shortening, soft (1/2 butter) 1 c. granulated sugar 2 eggs 1 tsp. lemon extract 2 1/4 c. flour 1/2 tsp. soda 1 tsp. salt 1 c. lemon flavored chips 1/2 c. walnuts, chopped
Mix together thoroughly the shortening, butter, sugar, eggs, and lemon extract. Sift dry ingredients together and stir into the creamed mixture. Add chips and nuts; mix well. Drop by spoonfuls on greased cookie sheet. Bake at 375 degrees for 10-12 minutes or until light brown. Cool slightly, then remove from sheet. Makes about 6 dozen crisp and tasty cookies.
*******
3/4 lb. butter (could substitute margarine) 2 c. sugar 2 eggs 2 1/4 c. flour 1/2 tsp. vanilla Grated rind of 1 lemon
Cream butter and sugar. Add eggs and vanilla. Add grated rind and flour. Heat oven to 350 degrees. Drop 1 teaspoon of dough onto lightly greased cookie sheets. Bake 10 minutes or until browned lightly around edges. Should be quite crisp when cool. Remove from sheets in about 5 minutes.
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From: HOST GFS DdH2
LEMON COOKIES Submitted by: USSGERI
Prep Time: 60 minutes Servings: Makes about 5 dozen 2-inch cookies Ingredients Instructions 1 cup butter or margarine, softened 1 cup sugar 1 (3-oz.) package cream cheese, softened 1 egg yolk 2 tablespoons ReaLemon(r) Lemon Juice from Concentrate 1 teaspoon vanilla extract 1/4 teaspoon salt 2 1/4 cups unsifted flour *Lemon Glaze
Method Combine all ingredients except flour and Lemon Glaze; with mixer, beat until well blended. Beat in flour.
Divide dough in half; wrap in plastic wrap and chill at least 1 hour.
On well-floured surface, knead one dough portion into a smooth ball.
Roll dough to 1/8-inch thickness. Cut into desired shapes. Place 1 inch apart on ungreased baking sheets.
Bake in preheated 375° oven 7 to 10 minutes or until lightly browned around edges. Cool.
Repeat with dough scraps and remaining dough. Decorate with Lemon Glaze. Store tightly covered.
*Lemon Glaze:
With mixer, beat together 4 cups unsifted confectioners' sugar and 1/4 cup ReaLemon. (Add additional lemon juice in small amounts for a thinner consistency if desired). Divide glaze and tint with food colorings if desired. (Makes 1 1/3cups).
Tip: For easy decorating, fill small plastic sandwich bag with glaze. Snip corner of bag and drizzle over cookies. Use edible decorations as desired. --------- RECIPE - FISH FILLETS ITALIANO Fish Fillets Italiano Cod and haddock fillets work well for this braised dish. An extra easy and quick way to fix a superb tasting fish dish! Serve over rice. 2 tablespoons olive oil 1 small onion, sliced 2 cloves garlic, minced 1 (15 ounce) can diced tomatoes with juice 1/2 cup pitted black olives, sliced 1 tablespoon minced fresh parsley 1/2 cup dry white wine 1 pound fresh haddock or cod fillets
In a large frying pan, heat oil over medium heat. Sauté onions and garlic in olive oil until softened. Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes. Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white. Makes 4 servings ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Host GFS DarlaJo
Lemon Creame brulee from SpeedRoots
2 C heavy cream 1/2 C sugar 1 tbsp grated lemon zest 1/2 vanilla bean, split open 5 lg egg yolks boiling water 4 tbsp super fine sugar
preheat oven to 325 F. In baking pan, place 6 (4oz.) heart shaped baking dishes or custard cups. In a sauce pan, heat cream, granulated sugar, zest, and vanilla bean till just under a simmer; cover. Off heat, let stand 10 min. strain into a bowl. Scrape seeds from the vanilla bean into cream mixture. In a bowl, stir yolks to blend, whisk cream into mixture. pour into dishes in pan. Bake 30 min. till set in the center when gently shaken. Remove custards to a rack. Let cool to room temp., cover and refrigerate till very cold. fifteen min. before serving, preheat broiler, place 3 custards on baking sheet, sprinkle with superfine sugar, broil 4 in from heat, turning sheet constantly till sugar is evenly carmelized, 1-3 min. repeat with remaining custards to serve turn custard onto a plate, garnish with zest
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From: HOST GFS DdH2
LEMON MERINGUE CAKE Submitted by: USSGERI
1 c. (2 sticks) unsalted butter at room temperature, plus more for pans 3 c. sifted all-purpose flour, plus more for pans 1 T. baking powder 1 t. baking soda 1/2 t. salt 2 c. sugar 4 large eggs 1 1/4 c. buttermilk 1 1/2 t. pure vanilla extract zest of 2 lemons lemon curd filling (recipe follows) Swiss meringue (recipe follows)
Heat oven to 350°. Butter two round (8x2 inch) cake pans. Line the bottoms with parchment paper. Dust bottoms and sides of pans with flour, making sure to coat pans evenly. Tap to remove any excess. Sift together flour, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until light and fluffy. Gradually add sugar and beat until light and fluffy (3 to 4 minutes). Add eggs, one at a time, beating after each addition until batter is no longer slick (about 5 minutes); scrape down sides. Reduce mixer speed to low. Slowly add sifted flour mixture a little at a time, alternating with the buttermilk; starting and ending with flour. Beat in vanilla and lemon zest. Divide batter evenly between the prepared pans. Bake until a cake tester inserted into the center comes out clean (about 55 minutes). Transfer pans to a wire rack to cool for 15 minutes. Remove cakes from pans and return to wire rack to cool completely (about 1 hour). To assemble, turn cakes upside-down onto cardboard cake rounds and remove parchment paper. Using a serrated knife, slice each cake in half horizontally. You will have four layers. Spread 1/3 of the lemon curd filling over the bottom layer. Top with second cake layer and spread with 1/3 more of the filling. Remove the cake round from second cake. Top with third cake layer. Spread with the remaining filling. Top with fourth cake layer. Chill assembled cake until set (at least 1 hour or overnight). Heat oven to 400°. Using an offset spatula, spread the Swiss Meringue all over the cake, making decorative swirls. Place cake, still on cake round, on a Silpat (French nonstick baking mat) lined baking sheet. Transfer to oven. Bake, watching carefully, until meringue has browned around edges and begins to brown elsewhere (3 to 5 minutes). Transfer cake, on round, to a serving plate. When slicing cake, run a knife under hot water, then wipe dry, and cut. Repeat with hot water between slices. (makes one 8-inch round layer cake)
LEMON CURD FILLING:
4 large egg yolks 2 large whole eggs 3/4 c. sugar 1/2 c. freshly squeezed lemon juice 4 T. (1/2 stick) unsalted butter, cut into small pieces zest of 2 lemons
In a small, heavy bottomed saucepan, whisk together the egg yolks and whole eggs. Add sugar and lemon juice. Set over low heat and cook, stirring constantly, until mixture coats the back of a wooden spoon (8 to 10 minutes). Remove pan from heat and stir to cool slightly. Strain curd through a sieve set over a small bowl. Add the butter, a piece at time, stirring until smooth after each addition. Stir in the lemon zest and let cool completely. (makes 1 1/2 cups)
SWISS MERINGUE:
6 large egg whites 1 1/2 c. sugar 1 t. pure vanilla extract
Combine the egg whites, sugar and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch (5 to 7 minutes). Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form (about 10 minutes). Use immediately. (makes enough for one 8 inch cake)
April, 2001 Bob Allison ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content.
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From: Mohilbil
1egg 1/2 cup olive oil 1/2 cup vegetable oil 1/4 cup lemon juice 1/2 tsp. salt 1 tsp. Worcestershire sauce 1 1/2 tsp. Dijon mustard 1 1/2 tsp. honey 1/4 tsp. white pepper in a small bowl combine all ingredients and beat vigorously with a wire whisk until well blended. Pour the dressing into a glass container, cover and refrigerate for at least two hours. Shake well before using.
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From: HOST GFS DdH2
LEMON SOUFFLE PANCAKES Submitted by: USSGERI Nothing is better than breakfast in bed. How about making up these pancakes and making Mom's day.
This recipe is great with your favorite fruit or fruit syrup.
*- Breakfast Recipes -*-
Preparation Time: 20 minutes Cooking Time: 6 minutes each pancake Serves: 4 Cal: unknown
Ingredients 1 C + 2T Flour 3 T Sugar 1 1/2 tsp Baking Powder 1/2 tsp Salt 5 Lemons, Zest of (zest of 5 lemons) 1/2 tsp Ground Nutmeg 3 Eggs, seperated 3/4 C Ricotta Cheese (non fat works) 6 T Buttermilk 6 T Butter (unsalted), melted 2 T Fresh Lemon Juice 1 tsp Real Vanilla
In a bowl mix together the flour, 1 tablespoon of sugar, baking powder, salt, nutmeg and lemon zest.
In a small bowl, mix the ricotta cheese, butter milk, melted butter, lemon juice, real vanilla, and egg yolks. whisk until smooth.
Add the egg and cheese mixture to the flour mixture, and blend until smooth. The batter will be heavy and dense.
In a bowl, whip egg whites until soft peaks form.
Add in the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.
CAREFULLY fold in the egg whites into the batter. Do not mix until the batter is fully combined. A few dots of egg whites is ok.
Cover and refrigerate for up to 1 hour.
Prepare the griddle or large nonstick frying pan with cooking spray and place on the stove at medium heat.
When the pan or griddle is hot, spoon about 3/4 to 1 C of batter on to the pan and smooth to a pancake, about 5 inches to 6 inches in diameter.
Cook until large bubbles form on top. About 2-4 minutes.
Turn pancakes and cook until the remaining side is golden brown.
When fully cooked, remove pancake from pan to a warm dish and keep warm until all pancakes are complete.
Great served with your favorite fruit syrup and a sprinkle of confectioners' sugar. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
Lemon Yogurt Dip from Kraft
Prep Time: 5 min Total Time: 5 min Serves: 16
Ingredients 1-1/2 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2 containers (8 oz. each) BREYERS Vanilla Lowfat Yogurt
Preparation MIX all ingredients in medium bowl until well blended. Serve as a dip with assorted fresh fruit.
Tips From the Kraft Kitchens
Special Extra: Place remaining drink mix in glass or plastic pitcher. Add 4 cups (1 qt.) cold water; stir to dissolve. Serve over ice.
Nutritional Bonus Enjoy this simple low fat citrus dip any day of the week. It's also low in cholesterol and sodium. Diet Exchange 1/2 Carbohydrate,1/2 Fat Ratings and Comments
I DID THIS FOR A 25TH WEDDING PARTY FOR PEOPLE THAT DON'T LIKE LOW FAT. AND THEY COULDN'T STOP RAVING ABOUT IT. I KEEP IT ON HAND ALL THE TIME NOW.
Nutrition (per serving)
Calories 45 Total fat 2 g Saturated fat 1.5 g Cholesterol 5 mg Sodium 50 mg Carbohydrate 5 g Dietary fiber 0 g Sugars 5 g Protein 2 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 6 %DV Iron 0 %DV ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: GFA Terry
Lemon Zucchini Cookies
2 c. flour 1 tsp. baking powder 1/2 tsp. salt 3/4 c. sugar 1 tsp. grated lemon rind 1 tsp. lemon flavoring 1 c. chopped walnuts 3/4 c. oleo 1 egg 1 c. shredded zucchini
Blend dry ingredients. Add remaining ingredients. Grease cookie sheet. Bake at 375 degrees for 12 to 15 minutes.
Frost while warm.
LEMON FROSTING:
1 c. powdered sugar 1 tsp. melted butter 1 tbsp. lemon flavoring or lemon juice
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From: GFA Terry
Here's a couple of recipes:
LEMONADE - Pure and Simple
8 lemons 2 1/2 c. sugar 1 gallon water
Roll lemons until soft. Cut in half and juice into jug. Add sugar and water. Mix well.
LEMONADE - Nice and Bubbly
1/2 c. squeezed lemon juice, fresh 1/2 c. sugar 3 c. club soda
Mix all together. Yummy! (You may want to double or triple this.)
LEMONADE - Also Very Good
1 1/2 c. sugar 1/2 c. boiling water 2 to 3 tsp. grated lemon rind 1 1/2 c. fresh lemon juice 5 c. cold water Lemon slices Ice
Combine sugar and boiling water, stirring until sugar dissolves. Add lemon rind, lemon juice, and cold water. Mix well. Chill. Serve over ice and garnish with lemon slices. Yield: 2 quarts. --------------------------------------------
From: DarlaJoV
Lemonade Bread Bread Machine recipe. Small Loaf (1 lb.) 1.5 tsp active dry yeast 1.25 cups bread flour 1 cup whole wheat flour .75 tsp salt 1 TB sugar 1 TB vegetable oil 1/3 cup frozen lemonade concentrate, thawed .5 cup + 2 TB water Large Loaf (1.5 lb.) 2.5 tsp active dry yeast 1.75 cups + 2 TB bread flour 1.5 cup whole wheat flour 1.25 tsp salt 1.5 TB sugar 1.5 TB vegetable oil 1/2 cup frozen lemonade concentrate, thawed 1 cup water Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.
Darla Jo
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From: HOST GFS DdH2
Lemonade Muffins from VJJE Recipe Weekly
1 1/2 cups flour 1/4 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 beaten egg 1 (6 ounce) can frozen lemonade, thawed 1/4 cup milk 1/3 cup cooking oil 1/2 cup chopped walnuts
Mix dry ingredients in a bowl.
In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil.
Add to dry mix, stirring until just moistened. Gently stir in nuts.
Spoon into prepared pans and bake and bake at 375F for 15-20 minutes or tests clean. While hot, brush with remaining lemonade and sprinkle with white sugar.
Makes 8-9 large muffins. ==========
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Looking for LEMON SPONGE PIE Recipe (NOT Merenge or 'Chess') From: GFA Terry
Is this it?
****
2 c. sugar 6 tbsp. butter 4 egg yolks 6 tbsp. lemon juice 6 tbsp. flour 2 c. milk 4 egg whites, stiffly beaten
Beat together sugar, butter and egg yolks. Add juice and flour; mix well. Add milk and fold in egg whites. Pour into 2 unbaked pie shells. Bake at 350 degrees for 45 minutes or until lightly browned.
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From: HOST GFS DdH2
LEMONY STEAMED FISH
from Dee Herdebu at Al Rec
Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Makes: 6 servings
"Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout etc. Serve with a white and wild rice blend."
Ingredients 6 (6 ounce) fillets halibut 3 teaspoons dried dill weed 3 teaspoons onion powder 1/4 teaspoon paprika seasoning salt to taste 1 pinch lemon pepper 2 teaspoons dried parsley 1 pinch garlic powder 2 tablespoons lemon juice
Directions 1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut 6 foil squares, large enough for the size of each fillet.
3. Center fillets on the foil squares and sprinkle each with dill weed, onion powder, paprika, seasoned salt, lemon pepper, parsley and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket. Pleat seams to securely enclose.
4. Place packets on a baking sheet and bake in the preheat oven for 30 minutes. ==========
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From: Host GFS DarlaJo
LOW-FAT LEMON CHEESECAKE from SpeedRoots
1 cup graham cracker crumbs 2 tablespoons margarine -- reduced fat 24 ounces light cream cheese -- softened 2 tablespoons all-purpose flour 1/4 cup sugar 3 tablespoons fresh lemon juice 3/4 cup egg substitute 8 ounces nonfat yogurt -- lemon flavor
Combine cracker crumbs and margarine; press into bottom of a 9-inch springform pan. Set aside.
Beat cream cheese, flour, and sugar until light and fluffy. Gradually add lemon juice and egg substitute. Beat well. Fold in yogurt. Pour into crust.
Cover loosely with foil. Bake at 350 degrees F. for 60 to 70 minutes or until set. Cool to room temperature. Refrigerate. Garnish with berries if desired. Yield: 16 servings. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates
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Secret Family Recipe Lemonade Cake From: Terry Ann2
Lemonade Cake
1 box lemon cake mix 1 sm. box lemon Jello 4 eggs 1 c. boiling water 2/3 c. oil 1 (6 oz.) frozen lemonade concentrate, thawed
Dissolve gelatin in boiling water, let cool. Mix together cake mix, cooled gelatin, eggs and oil. Beat for 2 minutes. Put in a well greased and floured pan and bake at 325 degrees for 30 to 40 minutes. Take immediately from the oven and poke a lot of holes in top of cake with a straw. Pour the thawed lemonade concentrate over the top. Serve with a spoonful of whip cream or whip topping.
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From: Host GFS DarlaJo
Strawberry Lemonade from SpeedRoots
This is porch food at its finest. This should be made in great quantities, as everyone will want more and more. It should be served in big tumblers with lots of lemon slices, ice, and maybe some fresh mint leaves.
1 pint fresh strawberries, washed and hulled Juice of 6 lemons 1 cup granulated sugar 6 cups water In a food processor, puree the strawberries. In a large pitcher, add the strawberry mixture, the lemon juice, sugar and water, and stir. Chill and serve.
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From: Host GFS DarlaJo
Sunny Lemon Bars Yields: 16 to 20 bars
1 package (18 1/4 ounce) lemon cake mix 2 eggs, divided 1/3 cup vegetable oil 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 2 teaspoons lemon juice
Preheat the oven to 350 degrees F. In a large bowl, beat the cake mix, 1 egg, and oil until crumbly. Reserve 1 cup of the cake mixture for topping; set aside. Press the remaining cake mixture into an ungreased 9- by 13-inch baking dish. Bake for 12 minutes, or until lightly browned. In a medium bowl, beat the cream cheese until creamy. Add the sugar, lemon juice, and remaining egg, beating until smooth. Pour the cream cheese mixture over the baked crust and sprinkle with the reserved 1 cup cake mixture. Bake for 20 to 22 minutes, or until lightly browned. Let cool slightly, then cover and chill. Cut into bars and serve
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Baked Orange Custard with Strawberries (Diabetic) From: Host GFS DarlaJo
Baked Orange Custard with Strawberries (Diabetic) from SpeedRoots
Ingredients: 3/4 cup cholesterol-free egg substitute 1/2 cup sugar 1 can (12 ounces) nonfat evaporated milk 2 tablespoons fresh squeezed orange juice 1/4 cup heavy cream 1 tablespoon grated orange peel 1 teaspoon vanilla 2-1/2 cups fresh sliced strawberries 3 packets sugar substitute or equivalent of 2 tablespoons sugar
To Prepa Preheat oven to 350°F. Combine egg substitute, sugar, evaporated milk, cream, orange juice, orange peel and vanilla in medium bowl until well blended. Pour mixture into 6 (6-ounce) custard cups or ramekins. Place custard cups in 13X9-inch baking pan. Fill with hot water halfway up side of cups. Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Remove from oven; let cups remain in hot water bath until they reach room temperature. While custards cool, gently toss sliced strawberries with sugar substitute; set aside. Serve custards at room temperature or cold. Top with strawberries.
Yield: 6 Servings
Nutritional Information: Calories 190, Total Fat 4 g, Sat. Fat 2 g, Protein 9 g, Carbohydrates 30 g, Cholesterol 16 mg, Sodium 128 mg Dietary Fiber 2 g
Exchange: 2 Starch, 1/2 Meat
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BAKED ORANGE PECAN FRENCH TOAST From: HOST GFS DdH2
Baked Orange Pecan French Toast Source: Minute Maid From: Erin Culver Culver & DiSanto Family Cookbook
4 eggs 2/3 cup orange juice 1/3 cup milk 1/4 cup sugar 1/2 tsp. vanilla 1/4 tsp. ground nutmeg 8 1/2-inch thick bread slices 1/4 cup butter or margarine 1/2 cup chopped pecans
Beat together eggs, juice, milk, sugar, vanilla, and nutmeg.
Arrange bread in a single layer, top with egg mixture.
Refrigerate 2 hours. Melt butter in 10" x 15" x 2" pan, and arrange bread on top.
Bake at 350 degrees for 20 minutes.
Sprinkle with pecans, and bake for 10 minutes more.
Serves 4.
~~~~~~ Orange Syrup:
1/2 cup sugar, 1/2 cup butter, 1 cup orange juice.
Combine and cook over low heat - do not boil!
Cool for 10 minutes, and serve warm.
I made this one around Christmas, but instead of using milk I substituted eggnog and cut out the nutmeg.
Boy, is it yummy! It makes a wonderful breakfast treat! ==========
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Banana-Orange Frozen Push-Ups From: HOST GFS DdH2
Banana-Orange Frozen Push-Ups from Annie
2 peeled bananas 1 (6 oz.) can frozen orange juice concentrate, thawed 1/2 c. instant non fat dry milk 1/2 c. water 1 c. plain low fat yogurt
Cut bananas into 1" slices.
In electric blender combine bananas, orange juice concentrate, dry milk, water and yogurt.
Cover and blend until foamy.
Pour into small paper cup and freeze.
To eat, squeeze bottom of cup. Makes 6 servings. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
Hot Orange Pudding
1 cup of pearl tapioca 2 large oranges 5 cups water 1 cup sugar
In a small bowl, cover tapioca with a cup of water and let soak for about 4 hours. Peel each orange and remove tough white membrane holdingslices together. Break orange flesh into small pieces. In a large saucepan, combine 4 cups of water with the sugar. Bring to a boil and stir until sugar dissolves. Drain the tapioca and slowly pour it into the pan, stirring constantly. Cook over medium heat for about 3 minutes until the pudding thickens. Add the orange, mix well and bring to aboil. Serve immediately.
The Skinny: Use your favorite sugar substitute.
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content.
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Looking for Orange Chicken Recipe From: GFA Terry
When my husband tastes something at a restaurant he likes, he comes home thinking we can duplicate the recipe, but I have never had much success doing it. I think a restaurant will use some "secret" ingredient or herb that we just can't figure out. <grin>
If there was some special herb or flavor that you can identify in the restaurant's sauce, it would help in trying to find a recipe to fit it.
At any rate, I found some recipes, but I haven't tried them.
*********
3 lb. chicken wings 2/3 c. soy sauce 1/2 c. honey 2 tbsp. vegetable oil 1/2 tsp. fine spice powder 1 tsp. grated orange rind 2 gloves garlic, crushed
Cut each chicken wing at joints to make 3 pieces, discard tips. Place chicken wings in shallow glass or plastic dish. Mix remaining ingredients, pour over chicken. Cover and refrigerate for at least 2 hours, turning occasionally. Arrange chicken on rack in foil-lined broiler pan, reserve marinade. Brush chicken with reserved marinade and bake in 375 degree oven for 30 minutes. Turn chicken and continue baking, brushing occasionally with marinade, for 30 minutes.
*******
12 chicken wings (about 2 lbs.) 1 env. Lipton golden onion soup mix 1/3 c. honey 1/4 c. water 1/4 c. frozen concentrated orange juice, partially thawed & undiluted 1/4 c. sherry 1 tbsp. prepared mustard 2 tsp. soy sauce 1/4 tsp. ground ginger 3 dashes hot pepper sauce
Preheat oven to 350 degrees. Cut tips off chicken wings. Halve remaining chicken wings at joint. In 13x9 inch baking dish, blend remaining ingredients; add chicken and turn to coat. Bake uncovered, basting occasionally, 40 minutes or until chicken is done and sauce is thickened.
*******
1 chicken, cut up 1/2 c. raisins 1 can chicken stock 1 (6 oz.) pkg. almonds 1 (12 oz.) can orange juice 2 tbsp. cornstarch 1 can mushrooms 2 cans mandarin oranges
Brown chicken and place in 9 x 13 inch pan. In saucepan place chicken stock, orange juice concentrate and cornstarch; heat until thick. Add rest of ingredients and pour over chicken. Bake 40 minutes at 350 degrees.
********
1 (2 1/2 - 3 lb.) fryer, cut into serving pieces 1/2 tsp. paprika 1 med. onion, sliced 1/2 c. frozen orange juice concentrate 2 tbsp. brown sugar 2 tbsp. chopped parsley 1 tsp. soy sauce 1/2 tsp. ground ginger 1/3 c. water 1 tsp. sherry
Brown chicken pieces under the broiler. Place in casserole. Sprinkle with paprika. Arrange orange slices over chicken. Combine juice concentrate, brown sugar, parsley, soy sauce, ginger, water and sherry. Pour over chicken and onions. Cover and simmer until chicken is tender, about 35 to 40 minutes. Yield: 4 servings. Approximately 195 calories per serving. --------------------------------------------
From: HOST GFS DdH2
MANDARIN ORANGE CHICKEN
from Tammie Bickar at Al Rec
Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Makes: 4 servings
"Chicken breast halves are sauteed in hoisin sauce and orange juice with mandarin orange slices, green onions, and cashews. Serve over rice."
Ingredients 1/4 cup all-purpose flour 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 2 tablespoons olive oil 2 tablespoons butter 1/3 cup hoisin sauce 1/3 cup orange juice 1 (11 ounce) can mandarin oranges, drained 1 tablespoon chopped green onions 1/4 cup chopped cashews
Directions 1. Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
2. Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
3. Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
ORANGE BREEZE SMOOTHIE
Orange Breeze Smoothie (Servings 1)
Ingredients: 1 cup fat free milk 1/2 cup (about 1 large scoop) orange sherbet 1 packet Vanilla Crème NESTLÉ CARNATION INSTANT BREAKFAST 1/2 cup ice cubes
PLACE milk, sherbet, Carnation Instant Breakfast and ice in blender; cover. Blend until smooth.
NOTE: For a Tropical Breeze, blend in 1/2 cup (about 1 large scoop) tropical-flavored sherbet or sorbet in place of orange sherbet, or blend in 1 cup frozen tropical fruit.
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS
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From: GFA Terry
I found this recipe -- did it have meat in it? I am not sure what they mean by "broth," but maybe beef or chicken. --GFA Terry
****** Carrot Soup
2 lbs. carrots 2 lg. onions 2 tbsp. canola oil 2 oranges (zest and juice) 5 c. broth 2 bouillon cubes Fresh parsley
Heat carrots and onions in oil until starting to soften, stirring often. Add 2 cups broth and bouillon cubes and simmer until soft enough to puree. Blend with rest of broth, reheat just to boil. Serve with 1 tbsp. orange juice and sprinkle of zest each serving. Serves 8. --------------------------------------------
From: Host GFS DarlaJo
ORANGE CRANBERRY BREAD 3 cups all-purpose flour 1 cups fresh or frozen cranberries, chopped 3/4 cup granulated sugar 1/2 cup walnuts, chopped 1 1/2 teaspoons baking powder 1/2 teapoons baking soda 1 lg egg 1/2 cup prepared cranberry-orange sauce 1/3 cup milk 1/4 cup butter or margarine, melted 2 tablespoons apple jelly Whole cranberries, optional Green candied cherries, optional Confectioners' sugar, optional
1. Preheat the oven to 350F. 2. Grease a 4-cup fluted ring mold (6-inch ring mold) 3. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well. 4. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed. Spoon the batter into the prepared mold. 5. Bake for 1 hour until a wooden pick inserted in the center comes out clean. 6. Cool the bread in the pan, on a wire rack, for 10 minutes. Remove from the pan and cool completely. 8. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread. 9. Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar. 10. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.
HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates
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From: HOST GFS DdH2
ORANGE FREEZE PIE Submitted by: USSGERI
Ingredients: 1 deep dish pie shell, baked 1 (3 ounce) package orange flavored gelatin 2/3 cup boiling orange juice 1 cup vanilla ice cream, softened 1 (11 ounce) can mandarin oranges, drained 1 cup whipped topping, thawed
How to Prepa
Dissolve gelatin in boiling orange juice. Add ice cream by spoonfuls, blending until dissolved.
Chill until slightly thickened. Stir in mandarin oranges.
Fold in whipped topping.
Pour into pie shell.
Freeze until firm, about 2 hours. Remove from freezer 15 minutes before serving.
Makes 8 servings. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Host GFS DarlaJo
Orange loaf cake from SpeedRoots
Sift together into bowl: 2 cups of sifted "softasilk" cake flour (I've used regular flour also) 1 1/4 cups sugar 1/2 tsp salt 1 1/2 tsp double acting baking powder Add:1/2 cup of high grade vegetable shortening 1/2 cup liquid (grated orange rind and juice from 1 orange, plus water to make a 1/2 cup)
Beat vigorously with spoon for 2 minutes by clock (about 150 strokes per min) or mix with electric mixer on slow to medium speed for 2 minutes Add: 1/2 to 1/3 cup of unbeaten eggs (2 large) Beat 2 more minutes. Pour batter into prepared loaf pan (8"x4"). Bake at 350 degrees for 60 to 65 minutes HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates
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From: HOST GFS DdH2
ORANGE RICE PUDDING Submitted by: USSGERI
This Rice pudding is a festive change from the traditional rice pudding. I enjoy the mix of dried cranberries/cherries/raisins and orange juice. Enjoy!
Preparation Time: 15 minutes Cooking Time: about 90 minutes Serves: 8 Cal: unknown
4 C Nonfat Milk 1 C Long-Grain Brown Rice, washed and drained 1/2 C Orange Juice 1 C Dried Cranberries, Dried Cherries, Raisins, mix of 1/3 C Pitted Dates, chopped 2 T Maple Syrup 2 tsp Real Vanilla 1 T Orange Zest 1/4 tsp Salt 3 Orange Zest Strips, to garnish
In a sauce pan combine 2 cups of milk, maple syrup, salt, and rice. Bring to a boil then cover and reduce to a simmer.
Simmer covered rice and milk for about 25 minutes.
Preheat oven to 325F.
Mix together the remaining milk, dried fruit, dates, vanilla, and orange juice.
Lightly oil or oil spray a 9x13 inch baking dish.
Mix the cooked rice mixture with the orange juice mixture and pour into the prepared baking dish.
Bake until solidified and lightly browned, about 90 minutes. Garnish with strips of orange zest. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
ORANGE MANDARIN CAKE Submitted by: USSGERI From Druns
This is really yummy. I made it for Easter one year, its perfect spring/summer type cake.
1 Box Duncan Hines Golden Vanilla Cake Mix 1 Large Cool Whip 1 Large Can Crushed Pineapple 1 Box Instant Vanilla Pudding 2 Cans Mandarin Oranges 4 Eggs 1/2 cup oil
Mix Cake Mix, 1 can oranges w/juice, 1/2 cup oil, and 4 eggs. Blend Well. Pour into 2 greased & floured pans. Bake at 350 for 25 minutes.
Frosting
Mix Cool Whip and pineapples (drained), pudding mix, mix well and refrigerate. When cake is cool, frost & keep chilled. Garnish with other can oranges.
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS
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From: HILTLAWANA
2cups unsweetened frozen strawberries 1 cup unsweetened orange juice, chilled 1 cup skim milk 1[8 0unce] carton srawberry low-fat yogurt place frozen strawberries, orange juice, and skim milk in container of an electric blender; top with cover, and process just until strawberry mixture is blended. add strawberry yogurt, and process just until blended. pour strawberry mixture into chilled glasses; serve immediatly; yield; 5 cups[145 calories and 6% fat per 1 1/4-cup serving] very very good; and light lawana
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Baked Orange Custard with Strawberries (Diabetic) From: Host GFS DarlaJo
Baked Orange Custard with Strawberries (Diabetic) from SpeedRoots
Ingredients: 3/4 cup cholesterol-free egg substitute 1/2 cup sugar 1 can (12 ounces) nonfat evaporated milk 2 tablespoons fresh squeezed orange juice 1/4 cup heavy cream 1 tablespoon grated orange peel 1 teaspoon vanilla 2-1/2 cups fresh sliced strawberries 3 packets sugar substitute or equivalent of 2 tablespoons sugar
To Prepa Preheat oven to 350°F. Combine egg substitute, sugar, evaporated milk, cream, orange juice, orange peel and vanilla in medium bowl until well blended. Pour mixture into 6 (6-ounce) custard cups or ramekins. Place custard cups in 13X9-inch baking pan. Fill with hot water halfway up side of cups. Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Remove from oven; let cups remain in hot water bath until they reach room temperature. While custards cool, gently toss sliced strawberries with sugar substitute; set aside. Serve custards at room temperature or cold. Top with strawberries.
Yield: 6 Servings
Nutritional Information: Calories 190, Total Fat 4 g, Sat. Fat 2 g, Protein 9 g, Carbohydrates 30 g, Cholesterol 16 mg, Sodium 128 mg Dietary Fiber 2 g
Exchange: 2 Starch, 1/2 Meat
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From: BLTIF
Make your favorite yellow, white or strawberry cake(9x13) For a change from icing try this
Fresh Strawberry Cake Topping
1 lb strawberries (fresh) 1 dry package of strawberry glaze mix (usually found in the produce dept) 1 container of Cool Whip (Lg.)
Clean strawberries put aside Mix glaze according to directions. Pour strawberries into glaze mixture mix well Refrig until cool but not set. Pour over cake. Return to frig until set. Cover cake with cool whip and serve
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From: HOST GFS DdH2
Hot Orange Pudding
1 cup of pearl tapioca 2 large oranges 5 cups water 1 cup sugar
In a small bowl, cover tapioca with a cup of water and let soak for about 4 hours. Peel each orange and remove tough white membrane holdingslices together. Break orange flesh into small pieces. In a large saucepan, combine 4 cups of water with the sugar. Bring to a boil and stir until sugar dissolves. Drain the tapioca and slowly pour it into the pan, stirring constantly. Cook over medium heat for about 3 minutes until the pudding thickens. Add the orange, mix well and bring to aboil. Serve immediately.
The Skinny: Use your favorite sugar substitute.
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find complacency in the oddest places, that is when we find our heart is content.
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Looking for Orange Chicken Recipe From: GFA Terry
When my husband tastes something at a restaurant he likes, he comes home thinking we can duplicate the recipe, but I have never had much success doing it. I think a restaurant will use some "secret" ingredient or herb that we just can't figure out. <grin>
If there was some special herb or flavor that you can identify in the restaurant's sauce, it would help in trying to find a recipe to fit it.
At any rate, I found some recipes, but I haven't tried them.
*********
3 lb. chicken wings 2/3 c. soy sauce 1/2 c. honey 2 tbsp. vegetable oil 1/2 tsp. fine spice powder 1 tsp. grated orange rind 2 gloves garlic, crushed
Cut each chicken wing at joints to make 3 pieces, discard tips. Place chicken wings in shallow glass or plastic dish. Mix remaining ingredients, pour over chicken. Cover and refrigerate for at least 2 hours, turning occasionally. Arrange chicken on rack in foil-lined broiler pan, reserve marinade. Brush chicken with reserved marinade and bake in 375 degree oven for 30 minutes. Turn chicken and continue baking, brushing occasionally with marinade, for 30 minutes.
*******
12 chicken wings (about 2 lbs.) 1 env. Lipton golden onion soup mix 1/3 c. honey 1/4 c. water 1/4 c. frozen concentrated orange juice, partially thawed & undiluted 1/4 c. sherry 1 tbsp. prepared mustard 2 tsp. soy sauce 1/4 tsp. ground ginger 3 dashes hot pepper sauce
Preheat oven to 350 degrees. Cut tips off chicken wings. Halve remaining chicken wings at joint. In 13x9 inch baking dish, blend remaining ingredients; add chicken and turn to coat. Bake uncovered, basting occasionally, 40 minutes or until chicken is done and sauce is thickened.
*******
1 chicken, cut up 1/2 c. raisins 1 can chicken stock 1 (6 oz.) pkg. almonds 1 (12 oz.) can orange juice 2 tbsp. cornstarch 1 can mushrooms 2 cans mandarin oranges
Brown chicken and place in 9 x 13 inch pan. In saucepan place chicken stock, orange juice concentrate and cornstarch; heat until thick. Add rest of ingredients and pour over chicken. Bake 40 minutes at 350 degrees.
********
1 (2 1/2 - 3 lb.) fryer, cut into serving pieces 1/2 tsp. paprika 1 med. onion, sliced 1/2 c. frozen orange juice concentrate 2 tbsp. brown sugar 2 tbsp. chopped parsley 1 tsp. soy sauce 1/2 tsp. ground ginger 1/3 c. water 1 tsp. sherry
Brown chicken pieces under the broiler. Place in casserole. Sprinkle with paprika. Arrange orange slices over chicken. Combine juice concentrate, brown sugar, parsley, soy sauce, ginger, water and sherry. Pour over chicken and onions. Cover and simmer until chicken is tender, about 35 to 40 minutes. Yield: 4 servings. Approximately 195 calories per serving. --------------------------------------------
From: HOST GFS DdH2
MANDARIN ORANGE CHICKEN
from Tammie Bickar at Al Rec
Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Makes: 4 servings
"Chicken breast halves are sauteed in hoisin sauce and orange juice with mandarin orange slices, green onions, and cashews. Serve over rice."
Ingredients 1/4 cup all-purpose flour 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 2 tablespoons olive oil 2 tablespoons butter 1/3 cup hoisin sauce 1/3 cup orange juice 1 (11 ounce) can mandarin oranges, drained 1 tablespoon chopped green onions 1/4 cup chopped cashews
Directions 1. Place flour in a small bowl. Dredge chicken in the flour to lightly coat.
2. Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm.
3. Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
ORANGE BREEZE SMOOTHIE
Orange Breeze Smoothie (Servings 1)
Ingredients: 1 cup fat free milk 1/2 cup (about 1 large scoop) orange sherbet 1 packet Vanilla Crème NESTLÉ CARNATION INSTANT BREAKFAST 1/2 cup ice cubes
PLACE milk, sherbet, Carnation Instant Breakfast and ice in blender; cover. Blend until smooth.
NOTE: For a Tropical Breeze, blend in 1/2 cup (about 1 large scoop) tropical-flavored sherbet or sorbet in place of orange sherbet, or blend in 1 cup frozen tropical fruit.
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS
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From: GFA Terry
I found this recipe -- did it have meat in it? I am not sure what they mean by "broth," but maybe beef or chicken. --GFA Terry
****** Carrot Soup
2 lbs. carrots 2 lg. onions 2 tbsp. canola oil 2 oranges (zest and juice) 5 c. broth 2 bouillon cubes Fresh parsley
Heat carrots and onions in oil until starting to soften, stirring often. Add 2 cups broth and bouillon cubes and simmer until soft enough to puree. Blend with rest of broth, reheat just to boil. Serve with 1 tbsp. orange juice and sprinkle of zest each serving. Serves 8. --------------------------------------------
From: Host GFS DarlaJo
ORANGE CRANBERRY BREAD 3 cups all-purpose flour 1 cups fresh or frozen cranberries, chopped 3/4 cup granulated sugar 1/2 cup walnuts, chopped 1 1/2 teaspoons baking powder 1/2 teapoons baking soda 1 lg egg 1/2 cup prepared cranberry-orange sauce 1/3 cup milk 1/4 cup butter or margarine, melted 2 tablespoons apple jelly Whole cranberries, optional Green candied cherries, optional Confectioners' sugar, optional
1. Preheat the oven to 350F. 2. Grease a 4-cup fluted ring mold (6-inch ring mold) 3. Stir the flour, chopped cranberries, sugar, walnuts, baking powder, and baking soda in a large bowl to mix well. 4. Beat the egg, cranberry-orange sauce, milk, and melted butter in a second bowl with a wire whisk or a fork; when thoroughly blended, stir in the flour mixture until just mixed. Spoon the batter into the prepared mold. 5. Bake for 1 hour until a wooden pick inserted in the center comes out clean. 6. Cool the bread in the pan, on a wire rack, for 10 minutes. Remove from the pan and cool completely. 8. Stir the apple jelly in a small saucepan over low heat until warm and melted; brush over the top of the cooled bread. 9. Decorate, if desired, with whole cranberries, green candied cherries, and a light dusting of confectioners' sugar. 10. Store, wrapped in plastic, in the refrigerator for up to 1 week; brush with jelly and decorate after storing.
HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates
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From: HOST GFS DdH2
ORANGE FREEZE PIE Submitted by: USSGERI
Ingredients: 1 deep dish pie shell, baked 1 (3 ounce) package orange flavored gelatin 2/3 cup boiling orange juice 1 cup vanilla ice cream, softened 1 (11 ounce) can mandarin oranges, drained 1 cup whipped topping, thawed
How to Prepa
Dissolve gelatin in boiling orange juice. Add ice cream by spoonfuls, blending until dissolved.
Chill until slightly thickened. Stir in mandarin oranges.
Fold in whipped topping.
Pour into pie shell.
Freeze until firm, about 2 hours. Remove from freezer 15 minutes before serving.
Makes 8 servings. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
--------------------------------------------
From: Host GFS DarlaJo
Orange loaf cake from SpeedRoots
Sift together into bowl: 2 cups of sifted "softasilk" cake flour (I've used regular flour also) 1 1/4 cups sugar 1/2 tsp salt 1 1/2 tsp double acting baking powder Add:1/2 cup of high grade vegetable shortening 1/2 cup liquid (grated orange rind and juice from 1 orange, plus water to make a 1/2 cup)
Beat vigorously with spoon for 2 minutes by clock (about 150 strokes per min) or mix with electric mixer on slow to medium speed for 2 minutes Add: 1/2 to 1/3 cup of unbeaten eggs (2 large) Beat 2 more minutes. Pour batter into prepared loaf pan (8"x4"). Bake at 350 degrees for 60 to 65 minutes HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates
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From: HOST GFS DdH2
ORANGE MANDARIN CAKE Submitted by: USSGERI From Druns
This is really yummy. I made it for Easter one year, its perfect spring/summer type cake.
1 Box Duncan Hines Golden Vanilla Cake Mix 1 Large Cool Whip 1 Large Can Crushed Pineapple 1 Box Instant Vanilla Pudding 2 Cans Mandarin Oranges 4 Eggs 1/2 cup oil
Mix Cake Mix, 1 can oranges w/juice, 1/2 cup oil, and 4 eggs. Blend Well. Pour into 2 greased & floured pans. Bake at 350 for 25 minutes.
Frosting
Mix Cool Whip and pineapples (drained), pudding mix, mix well and refrigerate. When cake is cool, frost & keep chilled. Garnish with other can oranges.
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From: HOST GFS DdH2
ORANGE RICE PUDDING Submitted by: USSGERI
This Rice pudding is a festive change from the traditional rice pudding. I enjoy the mix of dried cranberries/cherries/raisins and orange juice. Enjoy!
Preparation Time: 15 minutes Cooking Time: about 90 minutes Serves: 8 Cal: unknown
4 C Nonfat Milk 1 C Long-Grain Brown Rice, washed and drained 1/2 C Orange Juice 1 C Dried Cranberries, Dried Cherries, Raisins, mix of 1/3 C Pitted Dates, chopped 2 T Maple Syrup 2 tsp Real Vanilla 1 T Orange Zest 1/4 tsp Salt 3 Orange Zest Strips, to garnish
In a sauce pan combine 2 cups of milk, maple syrup, salt, and rice. Bring to a boil then cover and reduce to a simmer.
Simmer covered rice and milk for about 25 minutes.
Preheat oven to 325F.
Mix together the remaining milk, dried fruit, dates, vanilla, and orange juice.
Lightly oil or oil spray a 9x13 inch baking dish.
Mix the cooked rice mixture with the orange juice mixture and pour into the prepared baking dish.
Bake until solidified and lightly browned, about 90 minutes. Garnish with strips of orange zest. ==========
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From: HILTLAWANA
2cups unsweetened frozen strawberries 1 cup unsweetened orange juice, chilled 1 cup skim milk 1[8 0unce] carton srawberry low-fat yogurt place frozen strawberries, orange juice, and skim milk in container of an electric blender; top with cover, and process just until strawberry mixture is blended. add strawberry yogurt, and process just until blended. pour strawberry mixture into chilled glasses; serve immediatly; yield; 5 cups[145 calories and 6% fat per 1 1/4-cup serving] very very good; and light lawana
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Baked Orange Custard with Strawberries (Diabetic) From: Host GFS DarlaJo
Baked Orange Custard with Strawberries (Diabetic) from SpeedRoots
Ingredients: 3/4 cup cholesterol-free egg substitute 1/2 cup sugar 1 can (12 ounces) nonfat evaporated milk 2 tablespoons fresh squeezed orange juice 1/4 cup heavy cream 1 tablespoon grated orange peel 1 teaspoon vanilla 2-1/2 cups fresh sliced strawberries 3 packets sugar substitute or equivalent of 2 tablespoons sugar
To Prepa Preheat oven to 350°F. Combine egg substitute, sugar, evaporated milk, cream, orange juice, orange peel and vanilla in medium bowl until well blended. Pour mixture into 6 (6-ounce) custard cups or ramekins. Place custard cups in 13X9-inch baking pan. Fill with hot water halfway up side of cups. Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Remove from oven; let cups remain in hot water bath until they reach room temperature. While custards cool, gently toss sliced strawberries with sugar substitute; set aside. Serve custards at room temperature or cold. Top with strawberries.
Yield: 6 Servings
Nutritional Information: Calories 190, Total Fat 4 g, Sat. Fat 2 g, Protein 9 g, Carbohydrates 30 g, Cholesterol 16 mg, Sodium 128 mg Dietary Fiber 2 g
Exchange: 2 Starch, 1/2 Meat
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From: BLTIF
Make your favorite yellow, white or strawberry cake(9x13) For a change from icing try this
Fresh Strawberry Cake Topping
1 lb strawberries (fresh) 1 dry package of strawberry glaze mix (usually found in the produce dept) 1 container of Cool Whip (Lg.)
Clean strawberries put aside Mix glaze according to directions. Pour strawberries into glaze mixture mix well Refrig until cool but not set. Pour over cake. Return to frig until set. Cover cake with cool whip and serve
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From: Host GFS DarlaJo
LIGHT SURPRISING STRAWBERRIES from SpeedRoots .. 1 pint strawberries 1 teaspoon balsamic vinegar 1 teaspoon real maple syrup
Gently wash and dry the strawberries. Leave the stems on if fresh and green; they make convenient handles for picking up and eating the strawberries later.
Arrange the berries on a serving plate. Splash the balsamic vinegar over the berries as evenly as possible, then drizzle with maple syrup, making sure that each one gets a few drops.
Let berries sit for at least one hour or up to a day before serving. Yield: 4 servings. .. HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates
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PASSOVER CHEESECAKE WITH STRAWBERRY SAUCE From: HOST GFS DdH2
Passover Cheesecake With Strawberry Sauce by: Kraft Foods
Prep Time: 20 Minutes Cook Time: 1 Hour Ready in: 3 Hours 20 Minutes
Ingredients
2 cups soft coconut macaroon cookie crumbs (Kosher for Passover) 6 tablespoons margarine, melted 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 1 cup white sugar 4 eggs 2 tablespoons grated orange peel 1 (10 ounce) package frozen strawberries in lite syrup, thawed, drained, reserving 1/4 cup syrup (Kosher for Passover) 2 teaspoons orange juice
Directions
1 Mix cookie crumbs and margarine. Press onto bottom and 1 inch up sides of lightly greased 9-inch springform pan. Bake at 350 degrees F for 10 minutes. 2 Beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in peel; pour over crust. 3 Bake for 50 to 60 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Place strawberries in blender or food processor container; cover. Blend until smooth. Strain. Stir in reserved syrup and juice. Serve with cheesecake. AR ==========
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ruhbarb-strawberry pie From: GFA Terry
I found several recipes, but must confess that I have never tried these. :)
--GFA Terry
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5 c. rhubarb, cut in 1/2 inch pieces 1 (16 oz.) can frozen apple concentrate
Cook until tender.2/3 c. dates 1/4 tsp. nutmeg, optional 1/4 tsp. salt, optional 1/3 c. apple juice 1 c. frozen or fresh strawberries
Blend until smooth.7 tbsp. cornstarch
Add and blend. Add this mixture to the cooked rhubarb and bring to a boil. Cool and place in Brandandy pie crust. Serve while still warm for best flavor. May be topped with sliced bananas or Cool Whip.
BRANDANDY PIE CRUST: 1 c. All Bran 2 tbsp. flour 4 tbsp. water
Mix well. Place in 9 inch tin. Keep fingers well floured and press into tin. Do sides first and bottom last. Bake at 400 degrees for 7 minutes.
**************
Pie crust for 9-inch pie dish (bottom and top crust) 1 to 1 1/2 lb. rhubarb, cut up enough to fill pie dish 1 c. sugar 1 egg 2 tbsp. cornstarch
Place cut-up rhubarb in a bowl with sugar, egg, and cornstarch and mix. Let set 10 minutes or longer. Place mixture in pie shell and cover with top crust. Bake 15 minutes at 425 degrees, then 45 minutes at 350 degrees. Cool and serve warm.
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1 c. sugar 2 tbsp. cornstarch 1 c. water 3 egg yolks, beaten 1 tbsp. butter or margarine 1/4 tsp. salt 1/2 tsp. vanilla 1/2 tsp. lemon flavor 2 c. diced rhubarb 1 unbaked 9 inch pie shell
In saucepan cook sugar, cornstarch, water, and salt over medium heat until thickened, stirring constantly. Stir small amount into beaten egg yolks, then gradually add the rest of the eggs. Add flavorings and diced rhubarb. Pour into pie shell and bake at 375 degrees for 55 minutes, or until filling is set. Beat the 3 whites until soft peaks add 1/3 cup sugar, 1 teaspoon vanilla, and 1/4 teaspoon cream of tartar. Spread on top of pie; brown in oven. Cool.
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From: TurnedOntoChrist
Strawberry Cake
1 white cake mix 1/2 cup cooking oil 1/2 cup frozen or fresh strawberries 1/2 cup water 1 pkg. strawberry jello 4 eggs
Combine ingredients in large bowl and beat with an electric mixer until light and creamy. Pour into 13x9 inch greased and floured cake pan. Bake according to directions on cake mix. Cool layer completely and ice with Strawberry icing.
Strawberry Icing
1 Box powdered sugar 1 stick butter 1/2 cup strawberries (fresh or thawed)
Combine all ingredients and beat with electric mixer until glossy but not grainy.
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STRAWBERRY CRANBERRY CHRISTMAS SALAD From: HOST GFS DdH2
STRAWBERRY CRANBERRY CHRISTMAS SALAD
from Annie
1 can whole berry cranberry sauce 2 c. boiling water 2 regular size pkgs. strawberry Jello 1 (16 oz.) pkg. frozen strawberries, partially thawed 1 sm. can crushed pineapple 2 c. mashed bananas 8 oz. carton sour cream 1/2 c. chopped pecans
Mix boiling water and Jello until thoroughly dissolved, add all of the other ingredients except the sour cream and nuts.
Pour 1/2 of the mixture into a dish and place in the ice box until well set.
Leave the other 1/2 mixture sitting out where it will not congeal.
When the first 1/2 is well set, mix the nuts and sour cream and spread over it. Then gently pour the remaining half of the Jello mixture over the sour cream and refrigerate until firmly set. ==========
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From: HOST GFS DdH2
STRAWBERRY CREAM PIE Submitted by: USSGERI
Strawberry Cream Pie (Serves 8)
Ingredients: 2 cups fresh Strawberries, sliced 3/4 cup Sugar, divided 2 8-oz. packages Cream Cheese, softened 1 tsp. Vanilla Extract 1 container Whipped Topping Ready-made Chocolate Crumb Pie Crust Strawberry and Kiwi slices for garnish (optional)
Sprinkle 1/2 cup sugar over sliced strawberries, cover, and refrigerate overnight to create their own syrup.
In a mixing bowl, combine softened cream cheese, vanilla, and 1/4 cup sugar with an electric mixer. Beat until well blended. Add strawberries and continue beating until all ingredients are thoroughly combined.
Fold in whipped topping and pour the mixture into the prepared pie crust.
Garnish with strawberry and kiwi slices, if desired. Refrigerate 2 hours to set before slicing and serving. ==========
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From: Host GFS DarlaJo
STRAWBERRY ICE KREAM from SpeedRoots
4-5 bananas (frozen) 1 10-ounce bag or 3 cups frozen strawberries 1 6-ounce can frozen apple juice concentrate 1/2 cup raw cashews Oatmeal cookies
1. Peel the bananas. Put them into the freezer on a cookie sheet for 3 hours or until frozen. 2. If they are fresh, wash the strawberries, take off the caps and put the strawberries into the freezer on a tray, or use frozen strawberrries. 3. Open the can of apple juice, and let it thaw a little. 4. Wash the raw cashews. 5. Blanch cashews in a slow oven (200'F) for at least 20 minutes. Let them cool. 6. Put the blanched cashews into the blender, replace the blender lid, and blend until very smooth. 7. Add the apple juice concentrate, and blend some more. 8. Start putting the bananas and strawberries into the blender a few at a time and blend. Add more fruit until it is thick like ice cream and it won't blend anymore.
Serving Ideas * Put the Ice Kream into colorful dishes with a cookie on the side. *To make cookie sandwiches, put some Ice Kream between two cookies and put them back into the freezer to freeze.
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From: HOST GFS DdH2
STRAWBERRY JELLO CAKE Submitted by: USSGERI
1 box white cake mix 1 container Coolwhip (light or regular) 1 large package strawberry Jello 1 box frozen, sweetened strawberries, drained sliced fresh strawberries
Prepare cake mix as directed. Bake in 13 x 9 cake pan as directed.
Remove from oven and poke holes in cake with fork. Every two to three time you poke the cake, turn the fork so as to make bigger holes. (If the holes are not big enough, the Jello will not seep down into the cake).
Make sure you poke all the way to the bottom if possible.
Prepare Jello using one-half the amount of water. Pour Jello over the top of the cake, covering it completely.
Place in refrigerator to cool.
Add thawed sweetened, drained strawberries to the Coolwhip. Place in refrigerator.
Once the cake has completely cooled, frost with the Coolwhip mixture and top with fresh sliced strawberries. ==========
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From: Host GFS DarlaJo
Strawberry Lemonade from SpeedRoots
This is porch food at its finest. This should be made in great quantities, as everyone will want more and more. It should be served in big tumblers with lots of lemon slices, ice, and maybe some fresh mint leaves.
1 pint fresh strawberries, washed and hulled Juice of 6 lemons 1 cup granulated sugar 6 cups water In a food processor, puree the strawberries. In a large pitcher, add the strawberry mixture, the lemon juice, sugar and water, and stir. Chill and serve.
HostGFSDarlaJo Ancestral Seasonings Chat Wednesdays 8pm ET Keyword: ROOTS > Chats > Golden Gates
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From: Host GFS DarlaJo
Strawberry Pie from SpeedRoots
1 cup water 3/4 cup white sugar 1/4 teaspoon salt 2 tablespoons cornstarch 1/4 teaspoon red food coloring 1 cup all-purpose flour 1/2 cup margarine 3 tablespoons confectioners' sugar 1 teaspoon vanilla extract 3 cups fresh strawberries, hulled use the biggest and sweetes you can find
Directions
1 Mix together the water, white sugar, salt, cornstarch and food coloring and cook in a saucepan for about 5 minutes or until thickened. Set aside to cool.
2 Make the crust by combining flour, margarine, sugar and vanilla - press this into a 9 inch pie pan. Prick all over and bake at 350 degrees F (175 degrees C) until lightly browned.
3 When crust is cool, place berries in the shell and pour the thickened mixture over the top. Refrigerate. Serve with a dollop of whipped cream or whipped dessert topping.
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From: HOST GFS DdH2
Strawberry Pie Submitted by: Dianeabra
1 package sugar-free Cook&Serve vanilla pudding 1 package sugar-free Strawberry Jell-O 2 1/4 cups water Fresh strawberries Reduced-fat graham cracker pie crust Mix the pudding, Jell-O and water and bring to boil. Cool. Put berries in crust and pour the glaze over. Refrigerate and add a dollop of fat-free Cool Whip when serving if desired. Note 1: for anyone on Weight Watchers, 1/8 of the pie=2 1/2 points Note 2: I have also substituted fresh peaches and used peach jello, but since they do not have the peach Jell-O in sugar free you need to refigure the WW points.
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From: HOST GFS DdH2
STRAWBERRY WATERMELON SLUSH Submitted by: USSGERI A COOL AND REFRESHING DRINK FOR EVERYONE!!
Yield: 1 Quart 1 pt Fresh strawberries cleaned& hulled] 2 c Watermelon [seeded & cubed] 1/3 c Sugar 1/3 c Vodka 1/4 c REALEMON lemon juice2 c Ice cubes1)
In a blender container, combine all of the ingredients exceptthe ice, and blend well... 2) While blending, gradually add the ice blending `til smooth... 3) Serve immediately... garnished as desired... Calories... 110 Cholesterol... 0mg Fat... 1gSodium... 150mg
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From: HILTLAWANA
2cups unsweetened frozen strawberries 1 cup unsweetened orange juice, chilled 1 cup skim milk 1[8 0unce] carton srawberry low-fat yogurt place frozen strawberries, orange juice, and skim milk in container of an electric blender; top with cover, and process just until strawberry mixture is blended. add strawberry yogurt, and process just until blended. pour strawberry mixture into chilled glasses; serve immediatly; yield; 5 cups[145 calories and 6% fat per 1 1/4-cup serving] very very good; and light lawana
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STRAWBERRY-RHUBARB PIE WITH ALMOND CRUMB TOPPING From: HOST GFS DdH2
STRAWBERRY-RHUBARB PIE WITH ALMOND CRUMB TOPPING Submitted by: USSGERI
7 tablespoons butter 1 cup sugar 1 cup light brown sugar 1 lemon, juiced 1 cup plus 1 tablespoon flour 2 pounds fresh rhubarb, trim root end, peel and cut 1/4-inch thick 2 pounds strawberries, hulled and sliced 1/4 cup rum 1 cup sliced almonds 1 unbaked 10-inch pie shell 8 scoops of Vanilla Bean Ice Cream
Preheat the oven to 350 degrees F.
In a large sauti pan, melt 3 tablespoons of the butter. Add the sugar, 1/2 cup of the brown sugar, lemon juice and 1 tablespoon of the flour.
Stir the mixture for 1 minute, to dissolve the sugars. Add the rhubarb and cook for 4 to 6 minutes. Add the strawberries and continue to sauti for 3 minutes.
Add the rum and carefully flame the mixture. Sauti for 1 minute. Mix thoroughly and remove from the heat. Cool the mixture. In a mixing bowl, combine the remaining butter, brown sugar, flour and sliced almonds.
Using your hands, blend well, until the mixture resembles a crumb-like texture. Pour the rhubarb and strawberry filling into the pie shell.
Sprinkle the crumb filling evenly over the fruit filling. Place the pie in the oven and bake for 45 minutes. Remove the pie from the oven. Let the pie cool before serving, about 10 minutes. Slice and serve.
PIE DOUGH 2 cups flour Pinch salt 2/3 cup lard 3 to 4 tablespoons ice water
In a mixing bowl combine the flour and salt. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into 2 smooth balls. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Yield: 2 pie crusts.
Yield: 8 servings Prep Time: 40 minutes Cook Time: 55 minutes
Recipe courtesy Emeril Lagasse, 2000
==========
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From: BLTIF
A friend from France gave me this recipe and there is never even a seed left when I serve it. Onions and strawberry's mixed, you say? Try it, people will rave about it and ask you for the recipe..:))
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1 head of Romaine Lettuce 1/2 Red Onion 1 Pt Strawberries
Dressing 1/2 C. sugar 2Tbsp poppy seed 3/4 C. mayo 1/4 C.milk/cream 2Tbsp red wine vinegar Mix all together. Pour over salad right before serving --------------------------------------------
From: HOST GFS DdH2
Strawberry Peach Freeze from Annie
1 (8 1/2 oz.) can sliced peaches in fruit juice 1 envelope unflavored gelatin 3 tbsp. sugar 1 (10 oz.) -pkg. frozen sweetened sliced strawberries 2 egg whites 1/4 c. instant nonfat dry milk granules 1/4 c. ice water
Chill small mixing bowl and beaters in freezer or refrigerator.
Cut peaches into small pieces.
Combine peaches and juice, gelatin, and sugar in 2-quart microwave-safe bowl. Set aside.
Microwave (high) strawberries in package 1 to 1 1/2 minutes or until partially thawed. Set aside.
Microwave (high), uncovered, peach mixture 1 1/2 to 2 minutes or until boiling, stirring once. Stir in strawberries until thawed.
Refrigerate until slightly thickened, about 1 hour.
Beat egg whites, nonfat dry milk granules, and ice water in chilled bowl at high speed until mixture forms stiff peaks.
Fold into chilled fruit mixture. Carefully pour into 8 inch square baking dish.
Freeze until firm, 3 to 4 hours. Store in freezer.
To serve, allow to stand 15 to 20 minutes at room temperature before cutting into squares.
An 8 ounce can crushed pineapple in fruit juice can be substituted for peaches; increase sugar to 1/3 cup.
Calories increase to 90 per serving. Place a few ice cubes in water until water is ice cold. This is important for proper whipping. ==========
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From: TurnedOntoChrist
Tropical Smoothie- Strawberry
1 cup strawberries 2 tablespoons honey 1/4 cup turbinato sugar (crude raw sugar in box) ice- 2-3" from the top of the blender.
Mix all ingredients together until there is a funnel in the middle. Enjoy.
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From: HOST GFS DdH2
Bisquick Peach Cobbler
1 c Bisquick 1 c Milk 1 c Sugar 1 Stick Margarine 1 lg Can Peaches-in Heavy Syrup
Preheat the oven to 350 degrees F..
Melt the margarine in the (13"x9") pan.
Mix the milk, sugar and Bisquick together in a bowl. Pour into the melted margarine.
Pour off half the syrup from the peaches.
Spread the peaches with the remaining syrup on top of the batter.
Bake 45 minutes. Serve warm.
Yields 1 13"x9" Pan ==========
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From: HOST GFS DdH2
EASY PEACH COBBLER Submitted by: USSGERI Here is any easy dessert recipe.
Peach Cobbler!!!!
2 cans 29 oz sliced peaches 1 mix of Duncan Hines Golden Butter cake mix ground cinnamon 1 stick of real butter
Begin by pouring both cans of peaches & peach juice in bottom of glass pan (must be glass) cut the slice peaches in half & sprinkle cinnamon on top.
Now cover the peaches & cinn. w/the cake mix (make sure there are no dry lumps in the mix.
Then on top of the cake mix cut up the stick of butter (into thin squares) & cover the top.
Sprinkle with cinnamon & bake in the oven at 350 degrees for 1 hour in a gas oven & 40-45 minutes in an electric stove.
That's it.
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From: HOST GFS DdH2
Fresh Peach Cobbler from E-Cookbooks
2 large fresh peaches, peeled and sliced 1 1/2 cups sugar, divided 1/2 cup butter, melted 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 1 dash nutmeg 3/4 cup milk
Mix peach slices with 3/4 cup sugar, set aside.
Pour butter in an 8 inch square baking dish.
Mix flour, baking powder, salt, nutmeg and remaining sugar.
Stir in milk, until just combined.
Pour over butter. Top with peaches.
Bake at 375F for 45 minutes.
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From: HOST GFS DdH2
FROZEN PEACH DESSERT
from Annie
GRAHAM CRACKER CRUST
13 whole graham crackers, crushed 1/4 c. sugar 1 stick melted margarine
Mix graham crackers with sugar and melted margarine, pat into a 9x13 inch pan.
Microwave for 1 minutes 10 seconds. Let cool before putting the filling on top.
FILLING
1 (8 oz.) container peach yogurt 1 can sweetened condensed milk 1 regular can peach pie filling
Mix all 3 ingredients together in a bowl till all blended.
Spread over graham cracker crust.
Put in the freezer for about 1 hour.
TOPPING 12 oz. container Cool Whip
Spread Cool Whip over the filling and freeze until ready to serve.
If desired, garnish with slices of peaches. ========== HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: HOST GFS DdH2
GINGERED PEACH AND PEAR CRISP
You get a double dose of ginger with each bit of this luscious dessert. Grated ginger root flavors the fruit filling, and gingersnaps combined with rolled oats form the crumb topping.
Ingredients 1 16-ounce can peach slices (juice-pack), drained 1 16-ounce can pear halves (juice-pack), drained and cut up 1 teaspoon grated fresh gingerroot 1/2 cup finely crushed gingersnaps 1/2 cup quick-cooking rolled oats 2 tablespoons brown sugar
Directions Prep Time: 12 minutes Cooking Time: 15 minutes
In an 8-inch quiche dish or 8 x 1-1/2 inch round baking pan place the peaches, pears, and gingerroot. Toss to mix.
In a small mixing bowl stir together the gingersnaps, oats, and brown sugar. Sprinkle evenly over fruit. Bake in a 425° F oven for 15 to 20 minutes or till heated through.
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homemade honey peach bar-be-que sauce/family secret From: HILTLAWANA
my husband loves to bar-be-que and this is one of his favorite sauce 4 medium peaches,peeled, 2 tablespoons lemon juice, 2 tablespoons honey, 1/2 teaspoon cracked black pepper 1 to 2 teaspoons snipped fresh thyme, 1 grated onion, 1 cup tomatoe ketchup ,1 teaspoon celery salt ,1 teaspoon mustard,2 tablespoon brown sugar, salt, red pepper,and garlic powder to taste, 2 teaspoons hickory salt. cut up 3 peaches in bowl. combine peaches, lemon juice, honey, brown sugar,mustard,and ketchup in blender container. blend until smooth.transfer blended mixture to a saucepan.add grated onion celery salt, red pepper, garlic powder and hickory salt. bring to a boil; reduce heat. simmer, uncovered, for about 15 minutes or until slightly thickened, stirring occasionally. chop remaining peach finely. stir into sauce with thyme. brush sauce onto meat the last 15 minutes of barbequeing. heat remaining sauce until bubbly. serve with meat. very good and tasty. my dad handed me this recipe and my husband just adores this tasty sauce.enjoy.
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From: GFA Terry
Here are some recipes:
Easy Peach Cobbler
1 (16 oz.) can of peaches in light syrup 1 box yellow cake mix 1/2 cup of butter
Pour peaches and syrup in 9 x 13 cake pan. Sprinkle cake mix over peaches. Top with butter slices. Bake at 350 degrees until golden brown. Serve with whipped topping, ice cream or alone. ************
1 (16 oz.) can peaches 1 tsp. cinnamon 1/4 c. soft margarine 1 c. brown sugar 3/4 c. all-purpose flour
Place peaches, including syrup, in greased 8 x 8 inch baking dish. Sprinkle cinnamon on top. Combine margarine, brown sugar and flour until crumbly. Spread mixture over peaches. Bake at 400 degrees for 30 minutes.
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(This is the best!)
5 cups of fresh peaches (peeled and sliced) 1/4 c. sugar 1/2 tsp. ground cinnamon 2 tbsp. cornstarch 1/2 c. light corn syrup 1 pkg. (17 oz.) roll refrigerated sugar cookie dough
Place peaches in 8 x 8 x 2 inch baking dish. In a small bowl, stir together sugar, cornstarch and cinnamon. Gradually stir in corn syrup until smooth. Pour over peaches; toss to coat well. Slice cookie dough into 1/4 inch slices. Arrange slices in rows on top of peach mixture. Bake at 350 degrees for 1 hour or until golden brown. Cool. If desired, serve with ice cream. Serves 8.
********
Pennsylvania Duch Peach Cobbler
1 stick margarine 1 c. sugar 1 c. flour 2 1/2 tsp. baking powder 3/4 c. milk 1 lg. can sliced cling peaches
Melt margarine in long baking dish. Sift dry ingredients together. Stir in milk and pour over melted margarine (do not stir; it's better to spoon batter over evenly). Lay peach slices on top. Pour peach juice over top. Bake at 350 degrees for 40 minutes until brown. Makes 10 servings.
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From: HOST GFS DdH2
PEACH RIBS
from Annie's Kitchen
4 lb. country style pork ribs 1 (7 1/4 oz.) jar strained Junior peaches 1/3 c. ketchup 1/3 c. vinegar 2 tbsp. soy sauce 1/2 c. brown sugar 2 cloves garlic, minced 1 tsp. ginger
Cut ribs in serving size; put in Dutch oven. Cover with water.
Bring to boil, then simmer 1 1/2 hours. Drain. Place in 9x13 pan.
Combine peaches, catsup, vinegar, soy sauce, brown sugar, garlic and ginger. Pour over meat. Marinate in refrigerator overnight.
Drain. Save juice. Grill over hot coals 45 minutes (depends upon thickness).
Baste frequently or bake in 425 degree oven same time. ==========
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Peach-Banana Nut Bread From: GFA Terry
I just made this one for Christmas and it is oh, so good, and very moist:
2 eggs 1/2 c. butter 2 c. sugar 1/2 c. pecans 1/2 c. chocolate chips 3 bananas, mashed 2 c. flour 1 tsp. soda 1 c. canned peaches or thawed frozen peaches, chopped fine
Mix all ingredients together and bake at 350 degrees (35 minutes for cupcakes; 45 to 50 minutes for loaves).
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From: DdHober
PEACHES & GRAHAM CRACKERS
Ingredients 2 Packages of Graham crackers 1 Box Pudding 1 Container Cool whip Fat free 2 Cans Peaches drained
Directions: Mix cool whip and pudding together and set aside. Lay graham crackers one at a time on bottom of oblong pan until bottom of pan is covered. Spread Cool whip and Pudding over the top of the Graham Crackers, top with peaches refrigerate one hour then serve. DdHober Civil War Resources My BROWN Family Tree Dees Recipe & Recipe Exchange
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From: Host GFS DarlaJo
PEACHES AND CREAM PIE from SpeedRoots
1- 16 oz can peach halves 1- 8 oz pkg cream cheese 1 C powered sugar 1/2 tsp. almond extract 3 C whipped topping (thawed) 9 in. graham pie crust shell 1/4 C marmalade
thoroughly drain peaches and set juice aside. Beat together cream cheese, sugar, and extract till smooth and fluffy. Fold in whipped topping and spread into pie shell. cut peaches into lengthwise pieces and arrainge on pie filling. Gently beat marmalade til softened, pour over peaches to glaze, refrigerate til serving
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From: Host GFS DarlaJo
Peachy Pork Chops Serves: 4
4 pork loin chops (1 1/2 to 2 pounds total), about 1 inch thick 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon vegetable oil 1 can (15 1/4 ounces) sliced peaches in heavy syrup 2 tablespoons light brown sugar 1 teaspoon ground ginger
Season both sides of the pork chops with the salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the pork chops for 3 to 4 minutes per side. Stir in the remaining ingredients. Reduce the heat to medium and simmer for 15 to 20 minutes, or until the pork chops are cooked through and the sauce is thickened. Serve immediately.
Note: Serve over warm cooked rice or noodles, along with rolls for dunking in the rich sauce.
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From: HOST GFS DdH2
Strawberry Peach Freeze from Annie
1 (8 1/2 oz.) can sliced peaches in fruit juice 1 envelope unflavored gelatin 3 tbsp. sugar 1 (10 oz.) -pkg. frozen sweetened sliced strawberries 2 egg whites 1/4 c. instant nonfat dry milk granules 1/4 c. ice water
Chill small mixing bowl and beaters in freezer or refrigerator.
Cut peaches into small pieces.
Combine peaches and juice, gelatin, and sugar in 2-quart microwave-safe bowl. Set aside.
Microwave (high) strawberries in package 1 to 1 1/2 minutes or until partially thawed. Set aside.
Microwave (high), uncovered, peach mixture 1 1/2 to 2 minutes or until boiling, stirring once. Stir in strawberries until thawed.
Refrigerate until slightly thickened, about 1 hour.
Beat egg whites, nonfat dry milk granules, and ice water in chilled bowl at high speed until mixture forms stiff peaks.
Fold into chilled fruit mixture. Carefully pour into 8 inch square baking dish.
Freeze until firm, 3 to 4 hours. Store in freezer.
To serve, allow to stand 15 to 20 minutes at room temperature before cutting into squares.
An 8 ounce can crushed pineapple in fruit juice can be substituted for peaches; increase sugar to 1/3 cup.
Calories increase to 90 per serving. Place a few ice cubes in water until water is ice cold. This is important for proper whipping. ==========
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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From: Host GFS DarlaJo
Upside Down Peach Cake from SpeedRoots
1 can (29 oz.) sliced peaches, drained* 1 package (3 oz.) Jell-0 brand gelatin, strawberry flavor 1 package (3 oz.) Jell-0 brand gelatin, peach flavor 1/3 cup butter or margarine 1 package (2-layer size) yellow cake mix or pudding-included cake Mix 1 cup thawed Coolwhip non-dairy whipped topping *or use 2 cups sliced peeled fresh peaches.
Arrange peaches in a buttered 13x9-inch pan. Combine strawberry, peach gelatin and in a small bowl. Sprinkle about 3/4 of the mixture evenly over peaches and dot with butter. Prepare cake mix as directed on package. Pour 3/4 of the batter into pan. Stir remaining gelatin mixture into remaining cake batter; blend well and pour into pan. ZigZag spatula through batter to marble. Bake at 350 for 45 minutes, or until cake tester inserted in center comes out clean. Cool 5 minutes in pan, then invert onto serving platter and cool. Garnish with whipped topping.
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