Recipes: Desserts & Sweets

[Honeylioness]

Preparing Fresh Pumpkin

NOTE: one five pound pumpkin will yield about 4 1/2 cups of mashed and pureed pumpkin. Extra pumpkin can be substituted for bananas in banana bread to make Pumpkin bread - be sure to add nutmeg and cloves to recipe

Baking:

For Sugar Pumpkins or any small pumpkin cut it in half. Remove seeds and place cut side down on a baking sheet. Cover with foil and bake for 70-90 minutes at 350 degrees until soft. Cool and scrape out flesh. Use a potato masher or blender to puree. put into a fine sieve into a bowl. Cover and let sit overnight in the Fridge to let any excess water drain out before using.


Boiling:

For Sugar Pumpkins or any small pumpkin cut it in half. Remove seeds. Cut into smaller pieces. Place in salted boiling water and cook until fork tender. Cool and scrape out flesh. Use a potato masher or blender to puree. put into a fine sieve into a bowl. Cover and let sit overnight in the Fridge to let any excess water drain out before using.

Once the flesh is pureed and drained it can be frozen in ziplock bags and should stay good for almost a year.

NOTE: I prefer the Baking method as it removes more of the water in the cooking step and makes the pumpkin sweeter and adds a nuttier flavor.


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Pumpkin Pie

1 1/2 C Cooked pureed Pumpkin
3/4 C Sugar
1.2 tsp Salt
1 1/14 tsp Cinnamon
1 tsp Ginger
1/2 - 1 tsp Nutmeg
1/2 tsp Ground Cloves
3 Eggs - slightly beaten
1 1/4 C Milk
6 oz (2/3 C) Evaporated Milk
Pie Shell


Mix all ingredients together until just blended. Pour into pie-shell. Bake at 400 F for 50 minutes until a knife inserted in the center comes out clean.

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Pumpkin Cheesecake Recipe


Number of Servings: Twelve

Ingredients:

Cake Ingredients:
2 Sticks(One cup) Butter
3 Eggs
2 1/2 cups Flour
1 cup Granulated Sugar
1/2 cup Pumpkin(canned or fresh pureed)
1/2 cup Sour Cream
1 teaspoon Vanilla
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/3 teaspoon(or less) Salt

Filling Ingredients:
8 ounces Cream Cheese
1/3 cup Granulated Sugar
1 Egg
1/4 cup Canned Pumpkin
1 tablespoon Corn Starch
1/2 teaspoon Vanilla

Directions:

Filling Preparation:

1. In a mixing bowl, beat ingredients until very smooth.
2. Set aside and prepare cake batter.
3. Pour into glass dish on top of batter as described in cake instructions below.

For Cake:

1. Pre-heat oven to 350 degrees.
2. In a large bowl, cream butter, sugar, and vanilla until light and fluffy.
3. Add eggs and beat well.
4. Add flour, baking powder, baking soda, cinnamon and salt.
5. Mix in pumpkin and sour cream. Blend thoroughly until smooth.
6. Pour 1/2 of batter into a buttered 13x9 inch glass baking dish.
7. Add the filling mix, spreading the batter evenly in the dish.
8. Add remaining batter and lightly swirl into filling.
9. Bake for 50 to 55 minutes.
10. Allow to cool.
11. Cut into twelve servings

Serving Tips and Suggestions:

* Add Whipped cream on top when serving.

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Spicy Pumpkin Cookies

Yields: About 2 and 1/2 dozen.

Ingredients:

1 /4 cup Soft Butter or Margarine
1/2 cup Light Brown Sugar
1/2 cup Cooked, strained Pumpkin(or canned)
1 Egg
1cup Flour
1/2 cup Raisins
1/2 cup Chopped Almonds(or Walnuts)
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
1/4 cup Diced, Candied Orange Peel

Preparation Directions:

1. Pre-heat oven to 350 degrees.
2. Sift flour with Baking Powder, Cinnamon, ginger, nutmeg and salt and set aside.
3. In a large mixing bowl, beat butter and sugar until fluffy.
4. Beat in egg and pumpkin.
5. Stir in flour mixture.
6. Add in nuts, orange peel and raisins, mixing well.
7. Drop rounded teaspoonful of dough onto a cookie sheet.
8. Flatten slightly with spoon.
9. Bake 20 minutes.

Serving Tips and Suggestions:

* Sprinkle lightly with Confectionery sugar.
* Add candy sprinkles before baking.


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Pumpkin Bread / Cake Recipe


Ingredients:

2 cups fresh cooked or canned pumpkin
1/2 c. oil
3/4 tsp (more, if you like) cinnamon
1 egg
2 cups sugar
1/2 tsp (more of this too, if you like) pumpkin spice
3/4 tsp salt
2 tsp soda
1/2 c. chopped nuts (Optional, but Pecans are great!)
2 1/2 c. all-purpose flour
1/2 c. raisins (optional)(Use only a 1/4c. if you are using fresh juicy pumpkin or it will be too moist)


Preparation Directions:

1. Mix all ingredients together beating until smooth.
2. Fill greased & floured bunt pan, bread pan, or 1 lb coffee can(half full)
3. Bake 1 hour and 30 minutes in a 350 degree oven.

NOTE: Watch the cooking time it will be slightly different depending on the baking container you use. Excellent for freezing.

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Roasted Pumpkin Seeds Recipe

Ingredients: Seeds of one pumpkin and salt.

Preparation Directions:

1. Extract sees from pumpkin.
2. Separate and discard pulp.
3. Thoroughly wash seeds in warm water.
4. Spread seeds out onto a cookie sheet.
5. Sprinkle generously with salt.
6. Put into oven and bake at 350 degrees for approximately 20 minutes.
7. Check every five minutes and stir, adding more salt or to taste.
8. Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done.
9. Allow to cool and serve.

Flavor Variations:

There is no rocket science required here. You can make as many different flavors of pumpkin seeds as you can imagine. Replace the salt from the recipe above with the suggested seasoning. Here are some we suggest you try:

* Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning.
* Tex-Mex Style- Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder for a really hot seed!
* Cajun style- Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce.
* Garlic Salt- yum!

Leftover seeds can be kept fresh in an airtight container or frozen for extended periods.

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Pumpkin Chocolate Chip Cake Recipe

Number of Servings: Ten to twelve

Ingredients:

1 can Pumpkin Puree(Fresh or Canned)
3 Eggs
2 cups Flour
1/2 cup Vegetable Oil
2 cups Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 small bag Chocolate Chips


Preparation Directions:

1. Pre-heat oven to 350 degrees.
2. Grease and flower a tube pan.
3. Add all ingredients, except the chocolate chips, into a mixing bowl.
4. Mix well.
5. Blend in chocolate chips by hand mixing.
6. Pour mixture into the greased and floured tube pan
7. Bake for one hour.
8. Remove and allow to cool before serving.

Variations:

* Add a vanilla frosting to the top.

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Grandma's Favorite

Description: This is grandma's favorite recipe. We provide the pumpkins each year. A week or two later, the kids are rewarded with this mouth watering, seasonal goodie. It's one of the things that makes us look forward to going "over the river and through the woods..."

We don't think there's a better pumpkin cookie recipe than this one.

Ingredients:

1 cup Shortening
3/4 cup Sugar
1 cup Cooked, strained Pumpkin(or canned)
1 Egg
2 cups Flour
1 cup Raisins
1/2 cup Molasses
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt

Preparation Directions:

1. Pre-heat oven to 375.
2. Cream shortening and sugar.
3. Mix in pumpkin ,egg, and molasses.
4. Stir in dry ingredients, spices and raisins.
5. Drop by the spoonful onto an ungreased baking sheet.
6. Bake 10 to 12 minutes.

Serving Tips and Suggestions:

* These cookies taste best with a cold glass of milk.

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Pumpkin Ginger Cupcakes

allrecipes.com/recipe/pumpkin-ginger-cupcakes/detail.aspx

Pumpkin Chocolate Dessert Cake

allrecipes.com/recipe/pumpkin-chocolate-dessert-cake/detail.aspx

Fluffy Pumpkin Spiced Cupcakes

allrecipes.com/recipe/fluffy-pumpkin-spiced-
cupcakes/detail.aspx

Downeast Maine Pumpkin Bread

allrecipes.com/recipe/downeast-maine-pumpkin-
bread/detail.aspx?event8=1&prop24=SR_Title&e11=pumpkin&e8=Quick%20Search&event10=1&e7=Recipe

Pumpkin Squares

allrecipes.com/recipe/pumpkin-squares/detail.aspx

[Honeylioness]

Oatmeal Raspberry Bar Cookies

1/2 C room-temperature butter
1/2 C light-brown sugar
1 C flour
1/4 tsp. baking soda
1/8 tsp salt
1 C rolled oats
3/4-1 C raspberry jam (the original recipe calls for seedless - but I use homemade with seeds and it is just as good)

Heat oven to 350 degrees F. Butter an 8" square pan, line with foil, then butter the foil.

Mix together all ingredients except for the jam.

Press 2 cups of the mixture into the bottom of the pan.

Spread jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press into the jam.

Bake 35-40 minutes and allow to cool on a wire rack before cutting.

[Honeylioness]

Fantasy Fudge

6 C sugar
1 1/2 C margarine or butter
1 1/3 C evaporated milk
2 tsp vanilla extract
24 oz semi-sweet chocolate chips
13 oz of marshmallow creme (aka Fluff)
2 C chopped nuts (optional)

Combine sugar, margarine & milk in a heavy 5 quart pan. Bring to a full rolling boil, stirring constantly.

Boil for 5 minutes over medium heat (or until a candy thermometer reads 234) stirring constantly to prevent scorching.

Remove from heat and stir in the vanilla and chocolate chips - beating until the chips are all melted.

Add the marshmallow creme and nuts until well blended. Pour into two greased 9" X 13" pans. Cool at room temperature before cutting into pieces. Yields about six pounds.

[Honeylioness]

Make Cake in a Mug

You’re working at home and your mind starts to wander to snack possibilities. There are probably some prepackaged, good-until-the-next-millennium baked items in your cabinet, but you’re in the mood for something warm from the oven. Something chocolate. However, your compulsion to work is just strong enough to keep you from leaving the computer long enough to make something from scratch. Guess it’ll have to be another stale Twinkie after all.

But wait! With Cake in a Mug, you can have a hot, delicious, fresh-baked chocolate cake in minutes! And all it takes is a microwave, some hot chocolate mix, and a couple of ingredients you’ve probably got in your kitchen.

· A microwave oven
· A large microwavable mug
· A tablespoon for measuring
· 4 Tablespoons flour
· 9 Tablespoons hot chocolate mix
· 1 Egg
· 3 Tablespoons water
· 3 Tablespoons oil
· 1 pinch of salt
· Cooking Spray

Makes enough for one enormous serving.

1. Combine the Ingredients
2. Spray a little cooking spray into the mug.
3. Measure out the flour and hot chocolate mix into the mug. Stir.
4. Crack the egg into the mug. Stir a bit after adding the egg so the cup doesn't overflow.
5. Add water and oil.
6. Stir until thoroughly moistened. Make sure to scrape the bottom of the mug with your spoon to avoid any leftover pockets of dry ingredients.
7. Bake - Put the mug in the microwave on high and set the timer for 3 minutes. As it bakes, a cylinder of cake will start to rise out of the mug. Way cool! When done, it will settle back into the mug.
8. Serve. The handle of the mug may be hot, so use a potholder to remove it from the microwave.
9. Tip your cake cylinder out of the mug into a dish. Your cake may look a little damp and wrinkled. This is normal.
10. Use a fork to break it up into quarters. This will allow steam in the center to escape. Arrange so that the more attractive interior of the cake is showing.
11. Enjoy your Treat

Variation
For added sweetness and gooeyness, after you mix up the batter throw in a few chocolate chips. They may sink to the bottom, but they will taste fine. Mini marshmallows also add a great taste to the cake. They do tend to bubble out, so be sure to protect your microwave tray with paper towel for easy clean-up. If you want a glaze-like layer on the outside of the cake, try using some chocolate or butterscotch syrup. This absorbs into the cake and makes it more sweet and delicious.

Clean Up
Although the cooking spray will help, it may still require soaking.
After use, fill the mug with water and let soak. Then wash by hand. Throwing the mug in the dishwasher will result in baked-on batter that will be harder to get off than if you just washed it by hand in the first place.

[Honeylioness]

Cake recipes from SES_Books (WIR)


Caramel Sheet Cake

2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
Dash of salt
2 eggs

Mix flour, sugar, cinnamon and salt.

In saucepan bring butter, oil and water to a boil. Pour over dry ingredients and mix. Add buttermilk, eggs, baking soda and vanilla extract. Beat well. Pour into a greased and floured 10 x 15 inch pan (jellyroll pan). Bake at 400 degrees F for 15-17 minutes.

Frosting:
1/2 cup margarine
1 cup brown sugar
1/4 cup buttermilk
2 1/4 cups confectioners' sugar
1 teaspoon vanilla extract

Melt margarine. Add brown sugar and bring to a boil. Add buttermilk and return to a boil. Remove from heat. Add confectioners' sugar and vanilla extract and beat to desired consistency. Spread over warm cake.


Chocolate Buttermilk Sheet Cake


2 cups flour
2 cups granulated sugar
1/2 teaspoon salt
1/2 cup margarine
1 cup water
1/2 cup vegetable shortening
3 heaping tablespoons cocoa
2 eggs, beaten
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla extract

Place in large mixing bowl, flour, sugar and salt. Place in saucepan margarine, water, vegetable, shortening and cocoa. Bring to boil and pour over flour mixture. Mix well. Place in another bowl eggs, baking soda, buttermilk and vanilla extract. Stir well and add to previous mixture. Pour into a greased and floured 10 x 15 inch pan (jellyroll pan). Bake at 400 degrees F for 15-17 minutes.
Or bake in greased and floured 13 x 9-inch pan at 350 degrees F for 20 minutes.

Icing:
1/2 cup margarine
3 heaping tablespoons cocoa
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 tablespoons buttermilk

Melt margarine and cocoa in a 2-quart pan, but do not boil. Remove from heat and add confectioners' sugar, vanilla extract, nuts and milk. Stir well. Ice cake while hot.

There is so much butter and oil I don't always butter and flour the pans.

[Honeylioness]

Scotcheroos

From beej at WIRR NS/CS

• 1 cup of sugar & 1 cup of light corn syrup in a large pan on the stove.
  
• Cook over medium heat until boils (the sugar will dissolve and it will be a clearish liquid). Turn off heat.
  
• Add 1 cup creamy peanut butter and stir well. (it will melt into the cooked mixture).
  
• Add six cups of rice krispies and stir in.
  
• Press into a 9x13 greased pan. (I put a little butter or pam on my hands and press down because it's sticky or you can use waxed paper).
  
• Melt 1 cup of choc. chips and 1 cup of butterscotch chips in the microwave, will only take a minute or two to melt depending on your microwave.
  
• Spread over the top of the rice krispie mix in the pan while still warm (both the rice krispies and the topping). Let cool and cut.
  
• Takes about 15 minutes from start to finish besides the cooling. I use semi sweet choc. chips instead of milk chocolate because they set up better. This isn't the most healthy snack but it is my son's absolute favorite treat of all time.

[Honeylioness]

reeneejune - 04/03/09 11:30 PM

nitza and other dieters – if you like chocolate cake, this is a good recipe for cupcakes that really hit the spot and are diet friendly!

¾ c. semi-sweet chocolate chips
½ c. margarine
½ c. splenda
½ c. unsweetened cocoa powder
3 lg. eggs
½ c. fresh berries (I really like raspberries in this)

Pre-heat oven to 375 degrees F. Line a muffin tin with muffin papers.

Heat chocolate and margarine in a heavy saucepan over low heat until melted. Stir to combine and remove from heat.

Mix splenda and cocoa powder in a medium bowl; add eggs and whisk until combined. Whisk in chocolate mixture. (Be careful that the chocolate has cooled a bit so you don’t get chocolate scrambled eggs.)

Divide batter between 12 muffin cups. Gently press 2-3 fresh berries into each cake. Place the muffin pan on a baking sheet.

Bake, turning the pan around halfway through, until a thin crust forms on top, 12-15 minutes. Cool on wire racks and serve.

Makes 12 Per serving: 140 cal, 11 g fat, 4 g saturated fat, 3 g protein, 11 g carbohydrates, 2 g fiber, 80 mg sodium

[Honeylioness]

Citrus Chiffon Pie

1 9-inch baked pastry shell
1 envelope (I TBSP) unflavored gelatin
1/2 cup sugar
4 egg yolks
1/3 cup lemon juice
1/2 cup orange juice
1/2 teaspoon grated orange peel
1/4 teaspoon rated lemon peel
4 egg whites
1/3 cup sugar

• Prepare and bake pastry shell; cool.
  
• Blend gelatin, 1/2 cup sugar, and dash salt in saucepan.
  
• Beat together egg yolks, juices, and 1/4 cup cold water; stir into gelatin
  
• Cook and stir over medium heat until mixture comes to boiling and gelatin is completely dissolved.
  
• Remove from heat; stir in peels.
  
• Chill in pan, stirring occasionally, until partially set.
  
• Beat egg whites until soft peaks form. Gradually add 1/3 cup sugar; beat to stiff peaks.; fold in gelatin mixture.
  
• Pile into cooled pastry shell. Chill firm.
  
• Garnish with whipped cream, if desired.

[Honeylioness]

Raspberry Liqueur – Small batch ingredients

* Fifth of vodka
* Heavy syrup(see below)
* Raspberries
* Large sealable container – I recommend one with a wide opening. Either a few Quart Mason jars, a gallon jar or even a cleaned Gallo wine jug.


1) Put two cups of water and four cups of sugar into a pan. Heat on the stove until the sugar is completely dissolved. Cool before adding to vodka.

2) Into a large glass container pour in the vodka and syrup.

3) If the container’s mouth is not real wide you will need to crush the berries ahead of time. Add at least four cups lightly mashed (8 cups whole fruit) into the mix. You can add more as wanted. The riper, or more over-ripe the berries the better in terms of color and flavor.

4) Seal the container and let it sit in a cupboard or pantry for at least three months and up to six months. For the first month or so gently shake the container every few days – once a month after that.

5) When you are ready to use or decant into smaller containers for gifts strain the liqueur through a fine mesh sieve (NOT a colander) to remove the spent fruit. The alcohol will have leeched the color out of the berries and they will appear grayish in color.

The final liqueur can be kept for over a year in the cupboard or indefinitely in the freezer.

[Honeylioness]

Buttercream Icing


Ingredients:

* 1/2 cup solid vegetable shortening
* 1/2 cup (1 stick) butter or margarine softened
* 1 teaspoon clear vanilla extract
* 4 cups sifted confectioners' sugar (approximately 1 lb.)
* 2 tablespoons milk

Makes: About 3 cups of icing.

Instructions
(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

[Honeylioness]

APPLE RECIPES

Variety	Year Introduced	Description
Cortland	….	Good sweet tart balance. Juicy and slightly tart, with bright red skin and snowy white flesh. They are a terrific baking apple: use in pies, cobblers and crisps. When sliced, Cortlands are a welcome addition to fruit and cheese plates, as the flesh doesn't brown and discolor quickly.
Empire	…	Cross between McIntosh and Red Delicious apples. Firm-textured and slightly tart, the Empire is a fine all-purpose apple good for sauce, pies, baking, salads, fresh eating and freezing.
Fuji	1962	Sweet and juicy, firm, red skin. The Fuji was developed in Japan by crossing Red Delicious apples and Ralls Janet, an antique apple cultivated by Thomas Jefferson in 1793. Its spicy, crisp sweetness makes it excellent for out-of-hand eating or for applesauce. The color varies from yellow-green with red highlights to solid red. Fuji apples are not the best choice for baking.
Gala	…	A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They're best for salads, eating out-of-hand, and applesauce.
Golden Delicious	…	The Golden Delicious is sweet, with a rich, mellow flavor. It is one of the best all-around cooking apples, as it maintains its shape after baking.
Granny Smith	1868	Moderately sweet, crisp flesh, green skin. Holds shape well for pies. One of the most popular tart apples, Granny Smiths are crisp and quite sour. They're a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps.
Honey Crisp	…	Developed in Minnesota and introduced fairly recently, Honeycrisps are fantastic eating apples. As the name indicates, they are crisp and juicy, with a honey-sweet and tart flavor. Honeycrisps are also good for baking and sauce.
Ida Red	…	A very old variety, Ida Reds have a tangy flavor and a flesh that is sometimes tinted a rosy pink. It makes beautiful applesauce: cook the apples with the skins on and strain the sauce to get the best pink color. Ida Reds keep their shape during baking and are also excellent in salads and for freezing.
Jonagold	…	A blend of Jonathan and Golden Delicious apples, Jonagolds have a tangy-sweet flavor. With a yellow-green base and a blush stripe, is excellent both for eating fresh and for cooking..
Jonathan	1820s	Tart flesh, crisp, juicy, bright red on yellow skin. Jonathans are quite tart, with a rich, slightly spicy apple flavor. They hold their shape well when baked. They are also good in salads and for applesauce.
McIntosh	1870	Juicy, sweet, pinkish-white flesh, red skin
Macoun	…	Sweet and aromatic, Macouns are excellent for snacking, in salads and for sauce. With bright red skin and juicy white flesh, they make an attractive apple on a cheese plate.
Mutsu (crispin)	…	This large, yellow-green fruit is very juicy and super crisp. It has a sweet, refreshing flavor and is great for fresh eating, salads, freezing, sauce and baking. A classic bright red apple with green undertones, juicy, crisp McIntoshes tend to break down when cooked. They are delicious eaten out of hand or in sauce, and are best paired with Golden Delicious or other apples in pies and other baked goods.
Newton Pippin	1700s	1Sweet-tart flesh, crisp, greenish-yellow skin
Rhode Island Greening	1600s	Very tart, distinctively flavored, green skin
Red Delicious	…	Bred to be an eating apple, Red Delicious are unsuitable for baking. They are mild-flavored, sweet and juicy, with a deep ruby skin and a classic heart shape.
Rome Beauty	1820s	Mildly tart, crisp greenish-white flesh, thick skin. Cooking accentuates it’s flavor
Winesap	late 1700s	Firm, very juicy, sweet-sour flavor, red skin. The Winesap is very firm and aromatic, with a spicy bite. A sweet-flavored apple, Winesaps are good in sauces and for baking.

1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples
1 pound of apples = 3 cups peeled and sliced apples

An average apple contains:

* 80 calories
* 18 g carbohydrates
* 5 g fiber
* 170 mg potassium
* 1/2 g fat
* 0 cholesterol
* 0 sodium

More Articles:
www.paulnoll.com/Oregon/Canning/apple-variety.html

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Pears 'n Apple Crisp with Cranberries

Ingredients:
4 medium almost-ripe pears
4 medium crisp apples
1 cup dried cranberries
3 tbsps. water
1 lemon, juice and grated peel
1 cup brown sugar, divided into 2 portions
1 tsp. cardamom, divided into 2 portions
1/2 cup whole rolled oats
1/2 cup all-purpose flour
2 tbsps. butter
1 cup vanilla yogurt, optional*

Preparation:
1. Preheat oven to 375° F and place oven rack in middle position.

2. Peel pears and apples, cut into quarters and core. Cut into large dice and place in lightly greased, shallow baking casserole. Sprinkle evenly with cranberries and water.

3. Remove peel from lemon and reserve juice. Sprinkle grated peel over fruit mixture.

4. Combine one half the brown sugar with one half the cardamom and sprinkle over fruit.

5. Meanwhile, combine rolled oats, flour, and remaining sugar and cardamom in medium bowl. Add butter and work with a fork until mixture is well-blended butter and crumbly. Add lemon juice and mix thoroughly. Sprinkle evenly over entire fruit mixture. Place in hot oven and bake for 45 minutes.

6. Remove from oven, allow to cool slightly. Stir yogurt in a small bowl until creamy. Serve bowls of warm Crisp, topped with yogurt if desired.

Preparation time: 30 minutes
Servings: 8 - 1 1/4 cup


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Apple Cooking > Desserts > Recipes

Caramel Apple Crisp

Ingredients:
Topping:
1 1/3 cup oats
2/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup sugar
2/3 cup toasted almonds
A Pinch of Salt
12 Tablespoons of butter (1 1/2 sticks), melted

Filling:
6 green apples (peeled and sliced)
2 cups sugar
1/4 cup corn syrup
1/4 cup water
1/2 cup heavy cream
2 Tablespoons cornstarch mixed with 2 Tablespoons cold water

Instructions:
To make the topping, combine the oats, flour, sugars, nuts, and salt.
Stir until blended. Pour the melted butter over and mix with a fork.
Chill in the refrigerator until ready to use.

To make the filling, whisk together the sugar, corn syrup, and 1/4 cup water. Cook over medium heat without whisking until you have achieved an amber color syrup. Remove from the heat and whisk in the cream very carefully. Return to the heat and add the apples. Cook until the apples have softened slightly. Add the cornstarch mixture and cook until the mixture is thick. Pour into a square baking dish, and crumble the topping over the fruit filling. Bake @ 400 degrees for 25 to 30 minutes, or until golden and bubbly.

Serve warm with a scoop of ice cream on top.

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Crumb-Topped Brandied Apple Pie

Ingredients:
1/2 cup dark or golden seedless raisins or 1/4 cup each, or 1/2 cup dried sweet dark (Bing) or light (Rainier) cherries or 1/4 cup each, or 1/4 cup each raisins and cherries.
Brandy or apple cider or orange juice as needed

CRUMB TOPPING
3/4 cup flour
1/2 cup sugar or light brown sugar, firmly packed
1/3 cup butter or margarine, at room temperature

FILLING
5 cups sliced peeled firm tart cooking apples (Granny Smith, Rome Beauty, or other tart cooking apple) (about 8 to 10 medium or 4 to 5 large apples)
About 2 to 3 tablespoons brandy or pear brandy or orange liqueur or apple cider or orange juice
3/4 cup light or dark brown sugar, firmly packed (see note)
1/3 cup flour
1/4 teaspoon each nutmeg and cinnamon
Pinch of salt
2 tablespoons butter or margarine, at room temperature (optional)

(15-ounce) package refrigerated pie crusts (1 crust), or favorite one-crust pie recipe

Sweetened flavored whipped cream or other whipped topping of choice, or vanilla ice cream or reduced-fat vanilla ice cream (optional)

Preparation:
Place raisins or cherries in a small bowl; add enough brandy to cover fruit. Allow fruit to stand at room temperature for several hours or until most of the liquid is absorbed and raisins or cherries are plump. Do not drain.

In a small bowl, sift together the 3/4 cup flour and sugar or 1/2 cup brown sugar; with a pastry blender, cut in butter until mixture resembles coarse pebbles. Set aside.

Prepare apples and immediately sprinkle with brandy to prevent fruit from discoloring; do not drain. In a second small bowl, combine 3/4 cup brown sugar, 1/3 cup flour, nutmeg, cinnamon, and salt, mixing well. Add mixture to apples, folding gently to blend. Arrange pie crust in pie plate. Add raisins and/or cherries to apple mixture (including any liquid). Turn apple mixture into crust. Dot with butter, if desired. Loosely cover with aluminum foil. Bake in a preheated hot (400 degrees F.) for about 45 minutes; remove foil and reduce heat to moderate (375 degrees F.); evenly sprinkle crumb topping mixture over top of pie filling. Continue baking, uncovered, 15 to 20 minutes or until topping is crisp and golden brown, apples are tender, and juice is thickened and bubbly hot. Cool pie on wire rack. Serve warm or at room temperature, plain, or topped with sweetened flavored whipped cream or other whipped topping, or vanilla ice cream as desired.

[Honeylioness]

** Red Velvet Cupcakes ** (courtesy of Paula Deen)


Ingredients

• 2 1/2 cups all-purpose flour
  
• 1 1/2 cups sugar
  
• 1 teaspoon baking soda
  
• 1 teaspoon salt
  
• 1 teaspoon cocoa powder
  
• 1 1/2 cups vegetable oil
  
• 1 cup buttermilk, room temperature
  
• 2 large eggs, room temperature
  
• 2 tablespoons red food coloring
  
• 1 teaspoon white distilled vinegar
  
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners' sugar
* Fresh raspberries or strawberries, for garnish


Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a hand held electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with fresh raspberry or strawberry.

[Honeylioness]

Chocolate Chip Cookie w/ Reese’s PB Cups

• Roll of Cookie Dough (I prefer Pillsbury. Large roll makes about 48 cookies, small roll makes about 24 cookies)
  
• Mini Reese’s PB Cups (Big bag for Large Roll, smaller bag for small roll)
  
• Baking Cups (Cupcake Holders)
  
• Cooking Spray
  
• Mini Muffin Pan (including link for the one I like:
  www.walmart.com/catalog/product.do?product_id=10285488)
  

1. Heat oven to 350°
2. Spray mini muffin pan with cooking spray
3. Pull chunks of cookie dough from cookie roll and roll them into a ball, place in mini muffin pan
4. Bake for 6 minutes, pull pan out, dunk the Reese’s PB Cups in the cookie, place back in oven
5. Cook for 4 more minutes
6. Place in fridge to cool (they are hard to get out when they are still hot)
7. Place in Cupcake Holders

[Honeylioness]

SES_Books - 11/18/09 08:13 PM


I'll post the Cinnamon Apple Jelly here and send an email to those who asked. It is not as hard as it looks.

Jelly Making - Needed equipment

• Heavy 6-8 qt cooking pot (for cooking the jelly)
  
  
• Large processing kettle (or an 8 qt stockpot/pasta pot to hold up to about 7 jars—much cheaper for starting out)
  
  
• Large bowl (to measure needed sugar into)
  
  
• Dry measuring cups (don’t use plastic-the liquid jelly is terribly hot)
  
  
• 8c glass measuring cup/batter bowl (for filling the jars)
  
  
• 4c glass measuring cup (for measuring the juice)
  
  
• Set of Home canning Utensils ($6.74 initial purchase only)
  
  
• Lg canning funnel
  
  
• Jar lifter
  
  
• Lid wand-with magnetic tip
  
  
• 1 qt saucepan for heating lids
  
  
• ½ pint jelly jars, lids, bands ($8.12/dozen initial purchase only)
  
  
• Two or three kitchen towels and dishcloth
  

(I like to have a big piece of cardboard [beer flat] to work on to protect my new countertop from heat and stains)


Read the Sure-Jell pectin instructions at least three times. Act it out and go through the motions to be sure your set up is convenient. Once you start the process you will be dancing fast. This is as important as anything else in the process. Have a clock with a second hand nearby.

The old time cookbooks suggest 48 ½ pint jars per person per year. This provides about 1 Tbls per day. Some people make jelly in pint jars, it takes less time. I like to use the smaller ½ pint jars so I will empty it more quickly and get to select a different flavor more frequently. I don’t know if it the high altitude or what but when the recipe says it will make 5 (10) jars I usually get 6 (12) jars plus a little that that I put in a little bowl for tomorrow, so I always prepare a jar or two extra.


Cinnamon Apple Jelly (for about $5.00 of ingredients you will get about 12 jars of jelly)


* 1 box SureJell

* 1 (64 oz) apple juice (you will use 7 cups of juice)

* 9 cups granulated sugar, approximately

* 1 cup red hot candies


Start boiling 6-7(however many fit your pot) jars in the 8qt pot.

Start simmering the flat lids (10-12) for use later.

Measure your juice very carefully.

Measure your sugar. In the first two or three cups put about 1/3 cup of red hots in the 1 cup measure and fill the rest of the cup with granulated sugar. The sugar sifts around the candies to get a full cup measure.

Set aside the measured sugar in a bowl for later.

Start heating the juice on high, stirring constantly, add the packet of SureJell. Continue stirring until the pectin is absorbed and the mixture comes to a full rolling boil. Add all the sugar at once, and keep stirring until a full rolling boil is reached. Boil for exactly one minute.

Pour your jelly liquid into your large glass measuring cup. It may take more than one time, depending in the size of your glass measuring cup. Or you can ladle the jars full, it just takes MUCH longer.

Using your jar lifter, snatch the hot jars out of the boiling water and place on the counter. Put the remaining jars in the hot water to sterilize

Using your big canning funnel set in the jars, pour the liquid into the jars. I fill until it reaches ½ inch from the top. Always leave at least 1/8 inch unfilled.

Carefully wipe clean the top of the jar.

Using the magnetic lid wand place a flat lid on each jar, then tighten the band. Firmly but not so tight it can never be opened again.

Remove the jars from the water. Quickly place the filled jars back in the boiling water. It must cover the jars by 1-2 inches. Process them for 5 minutes. (Check the altitude adjustments if above 3000 ft).

Fill and top the next batch of jars. When the first group comes out of the water, carefully put the remaining jars in the boiling water.

Set the hot jars of jelly on a towel on the counter to cool. You will hear a “pop” as they cool when they seal. I leave them set for 24 hours at least.

Follow the SureJell instructions exactly I tend to over explain things. Any questions ---ASK

To make cider jelly just substitute cider for apple juice--no red hots

[Honeylioness]

SES_Books - 12/04/09 04:19 PM[/b]


Magic Cookie Bars - or 7 Layer Bars (or in my mind-- Seven Sins) yummy, yummy, yummy


Ingredients:

* 1/2 cup butter or margarine, melted
* 1 1/2 cups graham cracker crumbs
* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
* 1 cups semisweet chocolate morsels
* 1 cup peanut butter chips (butterscotch or cherry)
* 1 1/3 cups flaked coconut
* 1 cup chopped nuts


Directions:

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. (Or my hand in a plastic sandwich baggie)

3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.