Apple Praline Pie

  Apple Praline Pie

Crust

Use your favorite crust

Filling

1 teaspoon cinnamon

4 Tablespoons sugar

4 Tablespoons Brown sugar

2 Tablespoons corn syrup

1/8 teaspoon salt

2-4 Granny Smith apples

1 Tablespoon butter, chilled

2 Tablespoons corn starch

Mix the filling by mixing together cinnamon, sugar, brown sugar,

corn syrup, corn starch, and salt. Thinly slice apples (you will

need 2 cups for this recipe) and place evenly in pie pan. Sprinkle

cinnamon and sugar mixture over apples. Cut butter into small pieces

and place on top. Place top crust on pie and trim, allowing about

1/4 inch of dough to hang over the edge of the pan. Press together

top and bottom and bake for 1 hour at 375°.

Praline Topping

1/2 cup stick butter - unsalted

1/2 cup packed brown sugar

2 Tablespoons whipping cream

1/2 cup chopped pecans

Preheat oven to 450°. Melt butter in small pan. Add brown sugar and

stir until smooth. Add cream and heat to a boil. Remove from heat

and add pecans. Carefully spread over top of baked pie. Place pie in

oven and bake 5 - 8 minutes, until topping is browned and bubbly.

Serve pie warm with a dollop of whipped cream and a dash of cinnamon

(optional).

http://groups.yahoo.com/group/a-little-bit-of_everything/

Apple Sweet Potato Bake 2

Apple Sweet Potato Bake 2

INGREDIENTS

5 medium sweet potatoes (2-1/2 pounds)
4 cups sliced peeled tart apples (about 4 medium)
3/4 cup apple juice concentrate
1-1/2 cups plus 2 tablespoons cold water, divided
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
7-1/2 teaspoons cornstarch
1/4 cup butter or margarine , cubed

DIRECTIONS

Place sweet potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; cover and cook for 30-45 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes.

Place apples in a large saucepan and cover with water. Cover and cook over medium heat for 7-8 minutes or until crisp-tender; drain. Place apples and sweet potatoes in a greased 2-1/2-qt. baking dish.

In a saucepan, combine apple juice concentrate, 1-1/2 cups water, sugars and salt. Combine cornstarch with remaining water until smooth; stir into apple juice concentrate mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter until melted. Pour over potato mixture. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 12 servings.

Artichoke Cheese Stuffed Squash

Artichoke Cheese Stuffed Squash

two large acorn squash
3 tablespoons olive oil
10 oz mushrooms, cleaned and finely chopped
8 oz canned, quartered artichoke hearts (NOT marinated)
1 rib celery, finely diced
4 scallions, finely chopped
3 cloves garlic, minced
1/2 teaspoon each dried basil, oregano and thyme
1/4 teaspoon dried sage
3 tablespoons soy sauce
1/8 teaspoon fresh ground black pepper, or to taste
4 oz cheddar cheese, shredded (about 1 cup)
2 oz Italian fontina, shredded (about 1/2 cup)
1 oz Parmesan cheese, shredded (about 1/4 cup)
1 cup dry breadcrumbs

Preparation Time: about one hour to prepare, plus 20-30 minutes to bake

Preheat oven to 375 .

Cut squashes in half horizontally and place each half cut-side down in baking pans at least two-inches deep which have been oiled lightly on the bottom. Add about one-half inch of boiling water to pan. Bake at 375
until very soft but not altogether mushy when tested with a sharp knife, about 45 minutes to one hour depending on size of squash.

Prepare filling while squashes bake. Drain artichokes, rinse, and chop coarsely. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add mushrooms, artichoke hearts and celery and saute until vegetables are soft, about 5 minutes. Add scallions, garlic, basil, oregano, thyme, sage and soy sauce and continue to cook another 3 minutes.

Add pepper and stir. Remove skillet from heat and stir in cheeses until melted and combined. Stir in breadcrumbs, adding up to 4 tablespoons water until well moistened and combined.

Remove squash from oven. Remove from pan and place cut-side up on cutting board. When cool enough to handle, cut a thin slice from the bottom of each squash half (if necessary) to allow them to sit flat. Scoop out seeds with a spoon and discard.

Fill squash cavities with stuffing mixture, distributing evenly among four squash halves. Place squash halves, stuffing-side up, in an oiled baking pan big enough to hold them. If not baking immediately, refrigerate until about 30 minutes before serving.

Bake in 375 F oven for 20-30 minutes, or until hot. If taking from refrigerator, this will take 30-40 minutes. Cut each piece into quarters to serve

Source: Jennie Schacht. From http://www.recipesource.com/

Date Bugs (Halloween)

Date Bugs (Halloween)

 

1 pkg. pitted dates

4 oz. cream cheese, softened

2 oz. crumbled blue cheese

2 T. mayonnaise

1/4 cup chopped toasted pecans

 

Cut dates in half lengthwise. Split one half lengthwise, leaving top intact to look like wings. IN medium bowl, mix cream cheese, blue cheese and mayonnaise. Beat at medium speed with mixer until creamy. Stir in pecans. Fill date half with cream cheese mixture. Top with split date "wings".

Makes about 5 dozen dates

Source: Celebrate!

Pumpkin-Orange Mascarpone Pie

Pumpkin-Orange Mascarpone Pie


2 cups finely crushed gingersnap crumbs (about 32 gingersnaps)
6 tablespoons unsalted butter, melted
4 ounces cream cheese, at room temperature
8 ounces mascarpone cheese
2/3 cup plus 2 tbsp. sugar
3 eggs
1 can pumpkin purée (15 oz.)
2 teaspoons orange-flavored liqueur, such as Grand Marnier
1 1/2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1 cup heavy whipping cream
1/2 cup crème fraîche

Preheat oven to 325°. In a 10-in. pie pan, stir together gingersnap crumbs with melted butter and press into a crust. Bake until set, about 6 minutes. Set aside.

Increase heat to 350°. Beat cream cheese, mascarpone, and 2/3 cup sugar in a large bowl until smooth. Add eggs one at a time, beating for 30 seconds after each egg. Add pumpkin, 1 tsp. orange liqueur, citrus zests, cinnamon, ginger, nutmeg, and salt. Mix until smooth.

Pour filling into crust and bake until edges are firm but center still jiggles a bit, 45 to 50 minutes (bake any extra filling in ramekins). Cool to room temperature, then chill at least 6 hours and up to overnight.

When ready to serve, beat cream, crème fraîche, and remaining 2 tbsp. sugar and 1 tsp. orange liqueur in a large bowl until soft peaks form. Serve pie with orange whipped cream.

Yield: Makes 8 servings.

Widowmaker Chili

Widowmaker Chili


2 cups dried black beans, rinsed and sorted
6 cups water
8 red chile peppers*
6 green chile peppers*
6 jalapeño peppers*
2 red bell peppers
1 pound spinach, rinsed and stemmed
12 tomatillos, stemmed
6 green tomatoes, stemmed
5 green onions
5 tablespoon oil
1 1/2 pounds lean pork steak, diced
2 onions, sliced
8 cloves garlic, finely chopped
2 tablespoons granulated sugar
2 tablespoons ground cumin
1 pound diced ham
2 cups chopped fresh cilantro

Combine black beans and water in a stockpot. Bring to a boil and simmer until tender, about 2 hours.
Meanwhile, place red and green chile peppers, jalapeños and bell peppers on a baking sheet. Roast under the broiler until the skins are blackened, turning often. Place in a bowl and cover with plastic wrap. Let sit for 15 minutes, then peel and remove the seeds.
In a food processor, purée chiles, bell peppers, spinach, tomatillos, green tomatoes and green onions; set aside.
Heat oil in a large saucepan and cook pork until browned. Remove and drain on paper towels.
Add onions and garlic to pork grease; sauté until tender, about 3 minutes.
Add sugar, cumin, ham, pork and the chile purée. Simmer over low heat for 2 hours.
When beans are tender, add meat mixture; mix well. Serve with topped with cilantro.

Makes 12 servings

Candy Corn Cookies

Candy Corn Cookies
makes 2 dozen cookies

Ingredients:

 2 cups all-purpose flour
 2 cups oats
 1/2 tsp salt
 1 tsp baking powder
 1/2 tsp baking soda
 1 tsp cinnamon
 1/4 tsp nutmeg
 1/4 tsp ground cloves
 1 cup packed light brown sugar
 3/4 cup white sugar
 3/4 cup butter (at room temperature)
 2 eggs
 2 tsp vanilla extract
 1 cup candy corn
 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees.

Sift together flour, oats, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.

In a separate bowl, use an electric mixer to combine brown sugar, white sugar, butter, eggs and vanilla.

Use a spoon to stir dry mixture into wet mixture.

Stir in candy corn and chocolate chips.

Spoon rounded tablespoons of dough onto greased cookie sheets.

Bake for 14-16 minutes or until golden brown.

DAIKON & PEPPER SALAD

DAIKON & PEPPER SALAD

Hands-on time: 10 minutes

Time to table: 10 minutes

Serves 4

DRESSING

1 1/2 tablespoons white wine vinegar

1/2 tablespoon olive oil (or none ... reduced from 4 tablespoons)

8 ounces daikon, peeled and diced

1 red pepper, diced (the inspiring recipe called for two peppers)

4 ounces watercress, chopped (the inspiring recipe called for 12 cups, that'd be a LOT)

Lemon Shaker Dressing

Lemon Shaker Dressing

Categories: Diabetic, Dressings

Yield: 1 3/4 cups*

1/2 c Lemon juice; fresh

1/4 ts Celery seed;

1/4 c Water

1/2 ts Dry mustard;

1/4 ts Salt

Sugar sybstitute equivlent

1/4 ts Lemon Rind;

2 tb sugar

1/2 ts Worcestershire sauce;

*1 serving: 2 Tablespoons. Tasty, very low-calorie dressing be used

as a marinade for vegetables and meat.

Combine all ingredients in a pint jar; cover tightly and shake

vigorously. Store in refrigerator. Shake before using.

Date Nut Coffee Cake - Diabetic

Date Nut Coffee Cake - Diabetic

INGREDIENTS:

1 1/4 cups all-purpose flour

1/4 cup granulated sugar

3 packets (or 1 teaspoon bulk) Sweet 'n Low

1 teaspoon baking powder 1/4 teaspoon baking soda

1/8 teaspoon salt

1/3 cup liquefied Butter Buds Mix

1/3 cup 1% fat milk

1 large egg

1 teaspoon vanilla extract

1 cup chopped pitted dates

2 tablespoons chopped walnuts

TOPPING: 1/4 cup all-purpose flour

1 tablespoon light brown sugar, packed to measure 1 tablespoon

Margarine, softened

1 packet Sweet 'n Low

1/4 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 350F.

Spray an 8-inch square baking pan with nonstick cooking spray.

In a large bowl combine the flour, sugar, Sweet n Low, baking powder,baking soda and salt.

In a 1-cup measure combine the liquefied butter buds, milk, egg and

vanilla.

Add to the dry ingredients stirring until blended.

Add the dates and walnuts. Pour into the prepared pan.

In a small bowl mix together all the topping ingredients cntil crumbly.

Sprinkle over the batter.

Bake 30 to 35 mins or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into 2-inch squares.

16 Servings

Dove's Homemade Chocolate Sauce

Dove's Homemade Chocolate Sauce

Makes about 2 cups

1 cup unsweetened cocoa powder

2 cups SPLENDA Granular

1/4 teaspoon table salt

2 cups water

1 tablespoon vanilla extract

In a medium saucepan, combine cocoa, SPLENDA , and salt.Stir in

water. Cook over medium-low heat for 5 minutes or until mixture is

thickened and

smooth, stirring constantly Remove from heat. Add vanilla extract. Mix well

to combine. Let set for 10 min­utes, stirring occasionally Pour mixture

into a glass jar and cover. Refrigerate. Use for iced cocoa, chocolate

milk,

and shakes. Will keep for 1 week.

Daikon Radish And Ginger Salad

Daikon Radish And Ginger Salad

serves 2-4

ingredients

2 thumbs ginger, minced

1 teaspoon sesame oil

2 teaspoons canola oil

1 tablespoon rice wine vinegar

3 tablespoons soy sauce

1 large daikon radish, peeled and thinly sliced

2 medium carrots, grated

3 green onions, white and tender green parts, thinly sliced

timer

prep: 15 minutes

total: 15 minutes

instructions

In a large bowl, whisk together the ginger, oils, vinegar and soy sauce. Prep the daikon by peeling it, cutting it into 2-inch chunks, then slicing it into matchsticks. Toss all the vegetables in the bowl with the vinaigrette, and season to taste with salt and pepper.