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Drinks & Appetizers Aragorn's Athelas Tea Elanor's Strawberry Cheesecake Smoothie Merry's Mulled Cider Merry's Mushrooms Merry's Spiced Chai Middle-earth Appetizers Mushrooms ala Gandalf Roasted Garlic Breads Bag End Apple Bread Bilbo's Tea Cake Breakfast Scones for Mr. Frodo Elven Lembas Bread Elven Lembas Bread II Fantastic Bread Frodo's Scones Hall of Fire Christmas Bread Melanie's Way Bread Rivendell Banquet Black-Bottom Cheesecake Muffins Rosie's Bread Seedcake for Gimli Strawberries and Cream Bread Cakes and Cookies Beorn's Honey Nut Cake Breelander Lebkuchen Doc's Carrot Cake Recipe Dwarven Women's Pumpkin Cake Fruitcake of Erebor Lavender & Lemon Muffins Mirkwood Cookies Ring Cookies Sauron's Eyes Gondorian Griddle Cookies Tater Cookies Ten Cup Ranger Cookies Desserts and Pies Blackberry Tarts from Bree Cherry Soup Provender Frogmorton Flapjack Fruit Fool a la Sackville-Baggins Goldberry's Pie Jello Recipes collected Mrs. Cotton's Berry Pie
Pineapple Cheddar Casserole Rumble's Somersault Cobbler Smaug's Gems Calf Slobbers Fishbowl Jello Green and White Salad Mushroom Jello Peach Delight Pharoah's Army Jello Pretzel Salad Ribbon Salad Swamp Jello
Main Dishes Balin's Spiced Beef Baked Bluefish for Gollum Gaffer's Tomato Sauce Gammer's Manicotti Hobbit's Porridge, 4 Ways Mrs. Maggot's Cottage Pie Roast Mutton for the Trolls Rosie's Shire Pie Scotch Eggs Strider Shire Pudding Strawberry & Banana French Toast Stuffed Pumpkin Vegetables Corn Casserole Daddy Twofoot's Eggplant Parm Mixed Vegetables Meduseld Roasted Green Beans Roasted Potatoes & Onions Taters Boulangere Bacon Stuffed Mushrooms Brandybuck's Wild Mushroom Bisque Mrs. Maggot's Rib-sticker Summer Mushrooms Vinergarette Soups and Salads Cheddar Soup Into the West Seashell Salad Mushroom Soup from the Inn at Bree Po-Tay-To Onion Soup Preserves and Miscellaneous Bilbo's Orange Marmalade Cranberry Tomato Chutney How to Fix Runny Jam or Jelly Apple Crumb Pie Apple Pecan Coffee Cake Apple Pancake Apple Pizza
Bag End Apple Bread Baked Butternut Squash with Apples Bride's Apple Sponge Caramel Apple Cake Chicken with Cabbage & Apples Curried Apple Chutney Curried Apple Soup Gingered Carrots & Apples Orange-glazed Apple Pie Salzburger Apple Strudel Super Stuffed Baked Apples
I will drink any tea, but prefer chai if I can get it. In fact, I loved it so much, that I played around with recipes until I came up with my own homemade version:
and then add 1/2 cup of beef stock and simmer for 20 to 30 minutes. Peel and quarter 1 pound of potatoes and boil until soft. Mash with 2 to 3 tablespoons of butter and enough milk to make a soft mash. Season with salt and pepper. Put the meat in a pie dish, cover with the mashed potatoes, and bake in a 375 degree oven for 30 minutes. Before serving, run the dish quickly under the broiler to brown the potato crust.
Mirkwood Cookies
Sift together 2 1/2 cups of flour, 2 teaspoons of double acting baking powder, and teaspoon of salt. Cream 3/4 cup of butter. Gradually add 1 cup of brown sugar (granulated brown sugar works well) , creaming well. Blend in 1 unbeaten egg and 1 teaspoon of vanilla and beat well. Melt 1 1/2 squares (1 1/2 ounces) of unsweetened chocolate; set aside to cool. Add the dry ingredients gradually to the egg mixture. Mix thoroughly. Remove 2/3 of the dough to a floured pastry board. Stir 1/4 teaspoon of baking soda into the chocolate. Blend the chocolate mixture into the remaining 1/3 of the dough. Chill if necessary for easier handling. Roll half of the light-colored dough into a 10 by 4 inch rectangle. Shape half of the dark (chocolate) dough into a 10 inch roll and place on the rectangle of light dough. Mold the light dough around the dark dough and wrap in foil. Repeat with the remaining dough. Chill for at least 2 hours.Cut the dough into slices 1/8 to 1/4 inch thick. Place 2 slices together on a greased cookie sheet to resemble eyes. Pinch the corner of each slice to give a slant-eyed look to the cookie. Place a chocolate chip into the center of each eye. Bake for 8 to 12 minutes in a preheated 350 degree oven. Remove from the baking sheets at once. Store between layers of foil in a flat, covered container. Makes approximately 3 1/2 dozen cookies.
cake pan. Sprinkle the bottom of the pan with 1/4 cup of wheat germ. Pour the batter into the pan and top with 1/8 cup of wheat germ and 1/2 cup of chopped nuts. Bake in a preheated 375 degree oven for 30 minutes.
Smaug's Gems
Combine 1 cup of vanilla wafer crumbs, 1 cup of confectioners' sugar, 1 cup of chopped nuts, and 1 tablespoon of cocoa Add 2 tablespoons of light corn syrup and 1/4 cup of whisky. Mix well and shape into 1inch balls. Roll in confectioners' sugar and place in an airtight container. Store in the refrigerator.
Shire Pudding
Mix together 1 cup of milk, 2 eggs, 1 cup of flour, and 1 teaspoon of salt in a blender. Put 3 tablespoons of hot beef or lamb drippings in a 9 inch glass pie plate. Pour the batter into the middle of the drippings. Bake in a preheated 425 degree oven for 15 minutes. Reduce the heat to 350 degrees and continue baking until the pudding is puffy and brown.
toothpick inserted in the center comes out clean. Let cool 5 to 10 minutes before turning out on a cake rack.
Goldberry's Pie
Heat the oven to 425 degrees. Mix , 2/3 cup of sugar, 4 tablespoons of flour, 1/3 teaspoon of cinnamon, and a pinch of grated lemon peel. Mix with 3 cups of fresh berries (blueberries, blackberries, raspberries, strawberries, boysenberries). Pour into a pastry-lined pie pan. Dot with butter. Cover with the top crust. Brush the top crust with milk and sprinkle with sugar. Bake for 35 to 45 minutes. If the crust begins to brown too much, cover the edges with tin foil.
A bit of red makes the cookies more gold-metal-like than sun-like. Sprinkling the sugar directly over the cross-hatch marks and the chocolate shot for the Sauron's Eyes will create a bit of a radiant look after baking and saves time. It will only take three or four bits of chocolate shot per Eye, so you might just want to place them on by hand. It didn't take me but a minute, and I'm a slow baker!
I have found the secret recipe that Merry used to prepare Frodo's mushrooms in FOTR...But because you're all so sweet, I'll share ;)
Merrys Mushrooms
Theyre mine! Mrs. Maggot gave them to me- A Queen among farmers wives! -Frodo, Fellowship of the Ring. I onion, small dice 3-4 cloves of garlic, minced 3 c. small mushrooms, washed (can also use large mushrooms sliced in half or quarters) 3 tbsp. oil 1 tbsp. thyme 2 c. water 2 tbsp. arrowroot Salt&Pepper In a medium pot or a deep pan, saute the onions and garlic in the oil until the onions are soft. Add the mushrooms and thyme and cook for two more minutes. Add 1 1/2 c. water and simmer uncovered for 15 min. Mix the arrowroot with the remaining 1/2 c. of water, and add to pot. Cook until thickened, approx. one minute. Adjust salt and pepper to taste. Serve immediately to hungry Hobbits (Or eat them all yourself :) ) Enjoy!
Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin puree. Add flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes. (GS's note: the two, 9" cakes took 20 to 25 minutes) Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely. (GS's note: or not!) I made a butter/cream cheese frosting that was very good with it. I think this would also be very good with ice cream or whipped cream. - Gimli's Sister
Hobbit's Porridge
Old-Fashioned Rolled Oats - or if you really want to be authentic, Steel-cut Oats Whole, shelled almonds, or sliced almonds. Pecans or Walnuts, chopped Flax seed Raisins and/or dried, sweetened cranberries. (apple also works!) Brown sugar, molasses or real maple syrup Cinnamon (Salt) Whipped cream (from the can is the most fun) Stovetop: Cook a goodly batch of the oats according to package. Make it as thick, chewy or gloopy as you prefer. Add as much of all of the above as suits your hobbity tastes. Stir well, top generously with whipped cream and a dash more of cinnamon. You will never think of oatmeal the same way again! Microwave: Dump a scoop of oats into your bowl - at least a cup. Shake in a little salt. Add as many of the above listed goodies to your oats as you prefer. Fill the bowl with water just a little over the oats. Microwave about a minute-and-a-half. Stir well. Top generously with whipped cream and a decorative dash of the cinnamon. Lady Hobbit's Version: Also add semi-sweet chocolate chips to hot oats and stir until melted. For younger hobbitlings, be sure the grown hobbit controls the amount of salt they shake into their bowl, and help them with the cooking, of course. - Primula Dwarf's Version: Just top it with lots of brown sugar and a pat of butter! - Gimli's Sister Simps Hobbit Porridge Start the oats the night before in a crockette (a small crockpot) unless youre cooking for a bunch'o'hobbits, then a regular crockpot will do. Add a tad more water than normal for the overnight cooking. Add raisins the night before for natural sweetness. The best part of this recipe is that when you get up and come into the kitchen, look!! someones already made breakfast! Wow! - Simpetarwen
Aha! To all those who have always searched for the Lembas bread recipe, search no more. I have personaly tried these, made them myself, and they are very good. Try it!
1 TBSP granulated sugar cup raisins (optional) 1 egg, well beaten cup milk 4 TBSP heavy cream Mallorn leaves
With a pastry blender of fork, cut margarine into the flour in a mixing bowl until the mixture resembles cornmeal. Do this rapidly so the butter does not melt. Add the sugar and if desired, cup of raisins. In a small bowl, beat the egg and milk together until mixed. Reserve 1 TBSP of this mixture to brush the tops of the Lembas. Add the cream and egg mixture to the flour and mix just until combined into a stiff, soft dough. Knead three or four times on a lightly floured surface. Roll dough to a " thickness and cut with an oval or leaf shaped cookie cutter. Place on a lightly greased baking sheet, leaving 1" of space between Lembas. Brush the tops of the Lembas with the reserved egg-milk mixture. Bake for 12 -13 minutes in a preheated 400 degree oven. For safe keeping, wrap each Lembas individually in a fresh, clean Mallorn leaf. If these leaves are unavailable in your area, store the Lembas in a tightly closed container. Makes about 1 dozen Lembas. - Elven Maiden Another rendition:
Preheat oven to 425F. Mix the flour, baking powder and salt into a large bowl. Add the butter and mix well till fine granules (easiest way is with an electric mixer). Then add the sugar and cinnamon, and mix them thoroughly. Finally add the cream, honey, and vanilla and stir until a nice, thick dough forms. Roll the dough out about 1/2 in thickness. Cut out 3-inch squares and transfer the dough to a cookie sheet.Criss-cross each square from corner-to-corner with a knife, lightly (not cutting through the dough). Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.
Let cool completely before eating, this bread tastes better room temperature and dry. Also for more flavor you can add more cinnamon or other spices. - modelnut
In a big bowl put: 4-5 lb. chuck, shoulder or round roast covered with... Dry red wine Apple juice or cider One or two sliced white onions 1/2 a bay leaf 1 tsp. each of cinnamon and allspice 1/2 t. cloves 1 1/2 t. salt 1 t. pepper Cover and let marinate in the fridge 12 hrs. or more. Drain and reserve marinade. Preheat oven to 275 degrees. Put meat in a roasting pan, heat half the marinade to boiling and pour it over along with about a cup of boiling water. Cover and simmer in the oven for about 3 hours. If you like, you can add carrot chunks, sliced turnip and potato an hour before its done. You can thicken the sauce like gravy, or have it au jus. Serve with roasted veggies, or noodles, or rice. Good hot or cold.
Middle-earth Appetizers
She-Loaves (little cornbread muffins with black cream cheese frosting and black lace licorice spider legs) Frodo Fingers (short stubby breadsticks with a sliced almond on one end and a loop of pepperocini around the other end) Sauron Fingers (long breadsticks with a pointy sliced olive piece on one end and a loop of
pepperocini around the other end) Sauron eyeballs (hard-boiled egg halves, with a pimento-filled green olive placed neatly on top of the Mordor (deviled) yolk) - Simpetarwen
In a large stockpot, melt butter and saut onion until translucent (do not brown). Add potatoes, milk, chicken broth, chives, celery seed and thyme. Cover and simmer gently for 60 minutes. Mix cornstarch and water, stirring well. Add to soup, stirring constantly, until thickened.
Cook for 5 - 10 minutes. Using a potato masher, mash potatoes into small pieces. (Or use food processor or immersion blender to puree soup). Add cream, salt and pepper. Heat about 5 minutes. Garnish with chives and/or bacon pieces. - Ashlyn
Cheddar Soup
2 leeks 2 potatoes 4 carrots 4 tablespoons butter 6 cups vegetable broth 1 garlic clove, minced 1/4 teaspoon thyme powder 1/4 teaspoon sage powder salt and pepper to taste 1 cup milk 5 oz. Kerrygold Irish Cheddar cheese Clean, peel, and chop the vegetables. Melt the butter in a soup pot and saute the vegetables lightly for about 3 minutes. Stirring frequently. Add the stock, garlic, herbs, and seasonings. Bring to the boil, cover and simmer for 30 minutes. Blend the soup in a blender and return to the pot. Add the milk and cheese. Reheat, but do not boil. What better way to warm up a batch of cold travellers coming out of the Wild? Surely a staple of Barliman's or he was no proper Innkeeper. - Strange Elf
Ten Cup Ranger Cookies for Rangers in the field who only have one measuring cup with
them. 1 cup butter 1 cup peanut butter 1 cup sugar 1 cup brown sugar 2 eggs 1 cup oatmeal 1 cup coconut 1 cup chocolate chips 1 cup raisins or craisins** 1 cup chopped pecans or walnuts 1 cup self-rising flour
Preheat oven to 350. Cream together butter and sugars, add peanut butter and eggs, beat until well combined. Add oatmeal, coconut, chocolate chips, raisins, and nuts, stirring after each. Stir in flour. Drop cookie dough onto cookie sheets and bake for 13 minutes.
NOTE: This is good as is, but you can play around with the amounts of oatmeal, coconut, chocolate chips, raisins/craisins and nuts, as long as the total of them comes to 5 cups. So, if you don't like, say raisins, then you could put another cup of coconut, or an additional 1/2 cup coconut and 1/2 cup nuts! - Ashlyn
3 Tablespoons cream cheese 2-3 cups fresh strawberries, frozen. Okay, Hobbits probably didn't have blenders. But if they had, they would've wanted to drink this! Put everything but the strawberries in the blender and blend. Add frozen berries and blend til smooth. Serve with graham crackers if you really want the whole experience...wow... We made this with cranberry-raspberry juice instead of the nectar and it was still very good. - Primula
Gammer's Manicotti
(Perfect with Gaffer's sauce, above) 2 EGGS 1 SHOT GLASS OIL (you may have to borrow one from the Green Dragon) 2 CUPS FLOUR DEMITASSE WARM WATER
PINCH OF SALT ADD OIL TO EGGS, BEAT WELL. BLEND IN FLOUR AND WATER. IF NEEDED, ADD EXTRA FLOUR SO THAT DOUGH FORMS A BALL. SPLIT AND ROLL. FILLING: 1 LB RICOTTA LB CHOPPED MOZZARELLA 1 EGG GRATING CHEESE GARLIC PARSLEY BAKE 45 MINUTES AT 350 DEGREES. - pi
1 teaspoon nutmeg 1 cup butter or shortening 1 egg 1/2 cup milk 1 1/4 cups raisins (optional) Sift dry ingredients together into a large bowl. Cut in butter or shortening until mixture is mealy. Beat egg, add milk and blend. Add egg mixture and raisins to flour mixture. Stir until all is moistened and dough clings together. Roll on a lightly floured board to 1/4 inch thickness. Cut with 2" round cookie cutter. Heat griddle until a few drops of water dance on it - do not overheat! Oil lightly and place cookies on it. As the bottoms brown, the tops will become puffy. Turn and brown the other side. Serve warm. Makes 3 dozen cookies. Variation: Lemon Griddle Cookies - omit raisins and add 1 teaspoon lemon rind. Freezing: Pack unbaked cookies in freezer containers with pieces of foil between them; freeze. A few may be removed from the freezer whenver you want them. Let them thaw at room temperature about 15-20 minutes and bake on griddle as above. Excellent for camping trips. - Primula
- Primula
Tater Cookies
1 pound butter 1 cup sugar 1 tsp. vanilla 3 1/2 cups flour 2 cups crushed potato chips (about 5 ounces) 1/2 cup chopped pecans Cream butter and sugar, add vanilla and stir in flour. Add potato chips and nuts. Drop by teaspoon onto a greased cookie sheet. They do not spread much, you can put them fairly close together. Bake at 350 degrees for 15 minutes. These keep very well and are surprisingly like shortbread. - Primula
As it is the Christmas Season, I will share with you one of our favorites from our first Christmas in Germany: Beseler Lebkuchen. They keep forever (seemingly -- we eat them too quickly), and are wonderful to give as gifts. For the LOTR in us, we refer to them as:
BreeLander Lebkuchen
1Pint Hiney 3 1/4 cups Sugar 3/4 cups pecans (or almonds) 3/4 Citron 1/2 cup Sugared Orange peel (cut in fine pieces) 1 teaspoon Cinnamon 1 teaspoon Cloves 1 teaspoon Mace 1 teaspoon Baking Soda
6 oz. liquid (it calls for half water, half wiskey which works great, but we have used Amaretto, orange juice, Rum, and ginger ale as substitutes for the wiskey and it is all good) Rind of a lemon, grated 10 cups of flour. Heat honey, sugar and pecans. Let cook a little; keep stirring. Let cool. Add spices and soda, then whiskey-water and lastly the flour. Roll out dough thinly while still warm. Cut into squares or oblongs and place on well greacsed cookie tins. Let stand overnight. Bake at 350 F. 10-12 minutes, remove while warm. - Doctor Gamgee
There was hot soup, cold meats, a blackberry tart, new loaves, slabs of butter and half a ripe cheese: good plain food, as good as the Shire could show... FotR
I made this last year from a recipe I found at Epicurious. It smells wonderful as it bakes and tastes even better. Enjoy and feliz navidad!
Pinch of sugar 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons) 3/4 cup unbleached all-purpose flour
Dough: 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup sugar 1/2 teaspoon salt Finely grated zest of 1 orange or lemon 4 large eggs, room temperature 3 cups unbleached all-purpose flour 1 1/2 teaspoons brandy 1 1/2 teaspoons pure vanilla extract 1/2 cup dried or glaced cherries 1/3 dark raisins 1/3 cup golden raisins 1/3 cup candied ginger or lemon or orange peel 1 tablespoon unsalted butter, melted
Preparation
Make sponge: In 2-cup glass measuring cup, stir together 1/2 cup warm water (105F to 115F) and sugar. Sprinkle yeast over and stir, then let stand until foamy, about 5 minutes. Stir in flour, cover with plastic wrap, and let stand at room temperature until sponge rises to top of measuring cup, 20 to 30 minutes. Uncover and stir mixture down. Prepare dough and bake bread: In bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy, about 5 minutes. Add salt and zest and beat until combined. Add 3 eggs, 1 at time, beating well after each addition. Add sponge and beat until combined. Add 2 cups flour and mix at low speed until combined. Add remaining 1 cup flour, remaining 1 egg, brandy, and vanilla and mix at low speed until smooth. Increase speed to medium and beat dough until smooth and elastic, about 5 minutes. Add cherries, dark and golden raisins, and candied fruit, and mix at low speed until incorporated. Lightly butter clean, large bowl. Turn dough out onto work surface and form into ball. Transfer dough to bowl and turn to coat with oil. Cover bowl snugly with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour. Line 8-inch diameter (at top) clay flowerpot with foil and lightly grease foil. (Alternatively, lightly grease 9-inch diameter springform pan with 3-inch-high sides.) Turn dough out onto work surface and knead 1 minute, then transfer to pot or pan. Cover with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.
Arrange rack in lower third of oven and preheat to 375F. Remove plastic wrap from dough in pan and transfer pan to oven. Bake 20 minutes, then lay sheet of foil loosely on top of loaf. Continue baking until bread is nicely puffed and golden-brown, about 25 to 30 minutes more. Cool in pan on rack 10 minutes, then unmold and cool completely before slicing and eating. Sam's Notes Dissolving the yeast in water that's the correct temperature is key: water that is not hot enough will result in a rise that is too slow; water that is too hot will kill the yeast, and the dough will not rise at all. Use an instant-read thermometer to check the temperature of the water: To get an accurate reading, begin with more water than you need, and then pour the extra off. Be sure to use active dry yeast, not instant. Before you begin, be sure that your butter and eggs are at room temperature. To warm the eggs, place them in a small bowl and then add several changes of hot water to cover. A standing mixer is the best to make this bread, which is too soft to knead by hand and exhausting to knead by stirring. Use the paddle attachment for best results. - Yaralindi (Sam)
One thing that comes to mind when the holidays roll around is the obligatory, and oftmaligned, fruit cake. Every year my mother and I make fruit cakes using the same basic recipe, but with slight variations for our differing tastes (hers has candied cherries - yuck!), so I thought I'd post my recipe for any who do happen to like fruit cake, especially with plenty of red wine in it.
Fruitcake of Erebor
8 oz golden raisins 8 oz candied pineapple 1 lb candied mixed fruit 8 oz dried figs, quartered 8 oz dates, quartered 6 oz dried cranberries 1 cup red wine Combine fruits and wine and soak overnight. 8 oz butter or margarine 8 oz brown sugar cup molasses 4 5 large eggs 1 + cups all-purpose flour + tsp baking soda tsp cinnamon 1 tsp nutmeg tsp ground cloves 4 oz blanched almonds 8 oz lb pecans 4 oz walnuts 1 cup red wine (optional) Preheat oven to 300. Cream butter, sugar and molasses. Beat in eggs. Gradually add flour, soda and spices. Add the batter and nuts to fruit mixture and stir well. Grease 8 foil loaf pans (4 - 6) with vegetable shortening. Fill each pan @ 2/3 full. Bake for 1 - 2 hours until done. Pour about 1/4 cup of wine over each loaf when taken out of the oven. Remove cakes from pan immediately and set on wire rack to cool. Wrap each loaf in plastic wrap (or cheesecloth), then with aluminum foil and store in refrigerator. May be basted with additional wine weekly, if desired. - Ashlyn With all the red wine, all you need is a roaring fire and some red meat off the bone! Primula's adaptation: Change walnuts to pecans, increase almonds, double cinnamon and substitute the candied mixed fruit with currants and additional dates. Half splenda-half sugar worked well to bring down the sugar amount. Pre-chopped dates work well also.
Cherry Soup Provender ... (because it takes a lot of provender to raise young hobbits.)
2 1/2 pounds pitted dark, sweet cherries (fresh if you can find and afford them, I use frozen) 4 cups water
1/4 cup honey or maple syrup Juice of 1 lemon Whipped cream or yogurt for topping (optional) In large saucepan bring cherries, water and honey/maple syrup to boil, reduce heat and simmer 15-20 minutes. Cool completely before next step. Blend cherries and liquid with the lemon juice, add more honey/maple syrup if needed, until smooth. Chill thoroughly. Ladle into bowls and top with a dollop of whipped cream or yogurt. -Primula & Eileen
Frogmorton Flapjack
A good bite for the sweet-tooth from the 'real' Shire. 125g Porridge oats (quick oats) 125g Rolled oats 150g butter
75g golden syrup 75g caster sugar (superfine) 1 tsp. ginger (optional) Heat the butter, syrup and sugar in a saucepan until all melted together, then mix in the oats. Place in a baking tray and cook for about 30 minutes at 175 oC. Then slice, and leave to cool. - Laiquendi & Strange Elf One of the autumn favorites - just be sure you use a 'pie pumpkin' not a 'jack-o-lantern' one, the latter is too bland and stringy for good eating. We get one or two "eatin' pumpkins" in October that decorate our porch until they are eaten in November - usually this way:
Taters Boulangere
Pre-heat the oven to 350F. For 3-4 people you will need ~1.5 lbs of potatoes - peeled and sliced to about 1/4", a sliced onion, some rosemary (but dried herbs will do nicely), and a mixture of 1 cup of chickent stock and 1/2 cup of milk. It will scale quite nicely for larger/smaller dinners. Take an ovenproof dish and wipe it with butter so nothing sticks. Put in a layer of potatoes, a layer of onion, sprinkle over some bruised rosemary. Repeat. Top off with a layer of potato. Pour over the milk-stock mixture (may not need all of it) and then top off the dish with dots of butter and some rosemary sprigs (or herbs). Cook uncovered in the oven for 50-60 minutes until the potatoes are soft in the middle and brown/crisp on top. The original recipe suggested checking the dish and adding more liquid if it looked dry, but I've never had to. or roasted butternut squash......
1 butternut squash, about 2 lbs. 1/2 teaspoon crushed chili flakes 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon fennel 1 teaspoon dried oregano or tarragon 1-2 tablespoons olive oil. Warning: Butternut squash are smooth, hard, and round so absolute stinkers to cut without adding finger to the mix. Be careful! I want you still to be able to type. Preheat the oven to 425F. Cut the squash in half, scoop out & discard the seeds and goopy bits. Cut those in half and then half again. Mix the spices - grind them up if you are using whole spices and have a lot of energy. Blend with enough oil to make a runny paste. Place the squash, skin side down, on a baking tray. Baste/smear with the spice mixture. Bake for 30 minutes or until tender. - Monitor13
Preheat oven to 450. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, for about 60 - 75 minutes. Good basic provender. - Ashlyn
Corn Casserole
1 can whole kernel corn, drained 1 can creamed corn 2 Tbsp self-rising flour tsp salt tsp black pepper 1 packet sugar substitute 2 large eggs cup milk 2 Tbsp butter, melted Preheat the oven to 350. Lightly grease a casserole dish with cooking spray. Combine whole kernel and creamed corn. Add next 4 ingredients and stir well. Whisk together eggs and milk; add to corn mixture along with melted butter; stir well. Pour mixture into prepared dish. Bake for 45 minutes or until golden brown and set. Let stand 5 minutes. Makes 7 ( cup) servings. - Ashlyn
- Ashlyn
Rosie's Bread
This time of year, I love baking bread. After a lot of trial & error, my daughter and I have tweaked a recipe to come out with just the right consistency of white bread for slicing, cinnamon rolls & pizza dough. My favorite way to eat it is fresh out of the oven with a little melted butter & garlic salt. Yum! We use this recipe at least twice a week. There is almost nothing cozier than the smell of fresh bread! 1 1/2c warm water 3 Tbsp honey (or sugar) 1can evap milk (Or we sometimes use 12 oz of powdered milk, to rotate our food storage) 1Tbsp salt
1/3 c oil 2 eggs beaten (though we usually use powdered eggs, again to practice with our food storage) 3 packets yeast 8 1/2 c flour Preheat oven to 350 Mix yeast, warm water and honey. Set aside. Mix all other ingredients in a separate bowl. Add the honey-water-yeast mixture and blend well. Add flour last. Knead until smooth as a babys bottom! Dough makes 3 bread pan loaves. Roll and divide. Put into each greased pan to rise. Bake for 40 minutes in convention oven (15-20 in convection oven) or until golden brown. You can substitute half of the white flour with wheat to make a healthier bread. - Rosie Fantastic Bread ala Vison OK. You need a heavy Dutch oven for this, enameled cast-iron, like Le Creuset, at least 6 quart capacity. It must have a matching lid. You will also need parchment paper, a 10 inch skillet, and some nonstick cooking spray such as Pam. The recipe: 3 cups all purpose flour -- measure PRECISELY, I was careless the first time I made it, and thus had to add a tad more liquid to the mixture 1 1/2 tsp table salt 1/4 tsp instant yeast -- I don't use instant yeast, I hate the stuff and have never had any luck with it. So I used ordinary traditional rise yeast. BUT -- I proofed the yeast in the water/beer mixture for 8 minutes, then went ahead with the dough. If using instant yeast, mix it with the flour and salt. Otherwise, do as I did and stir 1/4 tsp ordinary yeast into: 3/4 cups plus 2 tbsp (7 oz) water at room temperature 1/4 cup plus tbsp (3 oz) mild lager such as Budweiser (according to the magazine, better beer does not make better bread but Sleeman's was fine and you can use non-alcoholic beer if you like). (If using traditional yeast, let it proof for 8 - 10 minutes, then proceed) 1 tbsp ordinary white vinegar Mix the dry ingredients. Add the water/beer/vinegar and stir around until it forms a sort of shaggy ball. Cover it with plastic wrap and let it sit in a warmish spot (not WARM, but warmish) and let it sit for 8 to 18 hours.
I mixed it up yesterday at about 4:30 pm and let it work until about 10:30 this morning. It had risen beautifully. Before proceeding with the bread, spray the sheet of parchment paper (about 12 by 18 inches) with Pam and put the paper in a 10 inch skillet. Now you turn the dough out onto a lightly floured work surface and knead it maybe 15 times, about 15 seconds. Make a ball, put it seam side down on the sprayed parchment paper in the skillet and spray the top of the dough lightly with Pam and then cover it with plastic wrap and let it rise for 2 hours or so. About half an hour before you intend to bake it (1 1/2 hours after setting the bread to rise, in other words): -put the oven rack on its lowest position -put the cast iron Dutch oven and its lid into the oven, set it to preheat to 500 degrees F. -When the bread has risen for its 2 hours, or longer if you think it needs it, slash the dough across the top with a VERY SHARP knife or razor blade -take the HOT pot from the oven, set its HOT lid carefully aside -lift the bread on its parchment paper gently up and gently set it into the HOT cast iron pot - pop the HOT lid on, and pop the whole shebang into the oven. Do not worry if the parchment paper overhangs a bit, it won't affect anything. -reduce the oven heat to 425 F. and bake with the lid ON for 30 minutes. -take the lid off the pot and cook a further 20 to 30 minutes. -remove to a cooling rack and let cool for a couple of hours. Then cut a hunk off and butter it and enjoy it. Splendid bread, I assure you!!! Crunchy, shattering crust, open texture, tastes like bread should. This recipe demonstrates once again how stupid it is to cook with volume measures instead of weights. I love the way Cooks' Illustrated explains things, and this recipe is interesting for that reason if no other. And remember boyz and girlz, the pan is HOT. I've made this bread 3 times in the last 3 days and it is FANTASTIC. Next time I make it, I'm going to put 1/4 cup whole wheat flour in place of 1/4 cup white flour. - Vison
Mix and let set until gas has been completely expelled - stand for 10 minutes Put 8 cups of soft jam or jelly, 1 1/2 cups sugar and 1/4 cup lemon juice in large pot, bring to boil stirring constantly. Add Pectic mix, the lemon juice and boil for 4 min while stirring. Skim and jar the same as usual. - Primula, with thanks to Toni Calf Slobbers This is an ancient family recipe....: Keep it secret, keep it safe! 2 eggs lightly beaten with a fork 4 T sugar Cook in double boiler until thick. (The cooking part is what makes this different and gives the name calf slobbers. You'll know what I mean when you make this!) Add: 4T lemon juice 2 T butter Let stand until cool. 2 cups pineapple (all fruit is cut up) 2 cups oranges (mandarin is what we use but not neccessary) 2 cups bananas 2 cups cherries (white cherries were the preferred choice, but are hard to find AND expensive) 2 cups mini fellowshipmallows 1 cup chopped pecans 1 cup whipping cream, whipped (but not with a willow switch, please!) Fold egg mixture into whipped cream. Lightly fold in fruit, minimallows and nuts. Refrigerate for 24 hours. Serves 12. Enjoy! - Calafalas Ribbon Salad 1 package (3oz.) each Jell-O Lemon, Lime, and Raspberry Gelatins 3 cups boiling water 1cup miniature or diced marshmallows 11/2 cups cold water 2 packages (3oz. each) cream cheese softened cup mayonnaise 1cup whipping cream 1 can (1lb.41/2 oz.) crushed pineapple Dissolve Jell-O Gelatin flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add cup cold water to lime gelatin; pour into a 13x9x2-inch pan. Chill until set, but not firm. Add cup cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill
until slightly thickened. Then bend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut into squares. Makes about 10 cups, or 12 to 15 servings. NOTE: If deeper green and red layers are desired, use 6-0z. packages Jell-O Lime and Raspberry Gelatins and 2 cups boiling water and 11/2 cups cold water for each large package. - Dinledhwen Swamp Jello Large pkg. Yellow jello Large pkg. Green jello Cinnamon, or oreo crumbs. Toys, such as rubber alligator, plastic plants, small dinosaurs.... Mix green jello according to package. Pour into a large, preferably clear casserole dish. Swirl in a little cinnamon and cookie crumbs for sludge, if you like. Place (washed) toys where you think they will give the greatest effect. Once green has set up, pour prepared yellow jello over all. Decorate with parsley or other edible greenery, if you like. - Primula & Bergil
Pharoah's Army Jello 1 pkg. lime jello 1 1/2 cups boiling water 1/2 c. pear juice 1/4 tsp. salt 1/4 tsp. ginger 1 tsp. vinegar or lemon juice 2 cups diced canned pears 1 pkg. cream cheese Dissolve jello in boiling water. Add pear juice, salt and vinegar. Pour half of it into a mold and chill. Let other stand until it gets al jelly-like. Beat in cheese and ginger, fold in pears. Add on top of other layer. Also called "Under-the-Sea" jello by those who have been there. -Blob
Mushroom Jello 2 envelopes unflavored knox gelatin 2 1/2 cups cold water 1 Tbsp. dry onion flakes 1/2 c. tarragon vinegar 1/2 c. sugar 3/4 tsp. salt 1/2 c. drained chopped pimentos 2 c. canned green beans, drained
1 can (4 to 6 oz.) mushrooms, drained Sprinkle gelatin and onion flakes over 1/4 cup of the water in a saucepan. Stir in and hear over low hear until gelatin dissolves (about 3 minutes). Stir in remaining 2 cups of water, vinegar, salt and sugar. Remove from heat and stir until all is dissolved. Chill until it mounds slightly when dropped from a spoon. Add vegetables and mix, pour into a large flat pan that has been rinsed with cold water. Adapts well to artificial sweeteners. You know we had to have one with mushrooms in it! - Blob
Fishbowl Jello Get a fishbowl (not used by fish and without fish) and put in 1 box worth of mix and follow diections( should be blue) then put in fridge for a lil while then drop in gummy fish and put in another box of blue mix already mixed in another container (still liquid tho) and place back in fridge and when ready u will have an edible bowl of fish :) - Raspberry20
Peach Delight
Crust: 1 cups Self-rising flour 1 sticks butter, melted 1 cup nuts, finely chopped (I use pecans) Layer 1: 8 oz. cream cream cheese 1 cup powdered sugar 1 8 oz Cool Whip Layer 2: 4 cups fresh peaches Layer 3: 1 cup sugar 1 cup water 3 Tbls. corn starch 1 small box peach jello
Mix flour, butter, and nuts. Pat in bottom of 9 X 13 inch pan. Bake at 350 for 15 minutes or until golden brown and let cool. Cream the cream cheese, powdered sugar and cool whip, and spread over first layer in pan. Layer sliced peaches over cream cheese mixture. Cook sugar, water, cornstarch and Jello until thick and clear. Remove from heat and cool
completely. When cool, pour over peaches and refrigerate. Refrigerate several hours before serving. Strawberry Delight: Substitute sliced strawberries and strawberry jello for peaches and peach jello. Chocolate Delight: Instead of Layers 2 & 3 above, substitute 2 large instant chocolate puddings mixed with 3 cups milk, then spread over cream cheese. Top with remaining Cool Whip. - Ashlyn
Pretzel Salad 2 cups crushed pretzels 1 stick butter 3 tablespoons of sugar 8 oz. cream cheese 1 cup sugar 10 oz. whipped topping 1 lg. pkg. strawberry Jello 20 oz. frozen strawberries Melt butter; add sugar and pretzel crumbs. Press into a 9x13 pan and bake for 10 minutes at 350 - let cool. Cream 8 ounces of cream cheese with 1 cup sugar and 10 ounces of Cool Whip. Spread over
cooled crust. Mix 1 large strawberry Jello with half the amount of water on package (2 cups hot water only). Add Jello to 2 10 ounce frozen strawberries (make sure they don't have too much juice). Put in refrigerator until slightly set, then pour over cold layer. My Grandmothers recipe, and it is really good. - Gandalf the White
2 tsp minced garlic 1-1/4 cup diced onion 1 lb Button mushrooms, stemmed and sliced 6 - 8 oz Shiitake mushrooms, stemmed and sliced 6 - 8 oz Crimini mushrooms, stemmed and sliced 6 - 8 oz Oyster mushrooms, stemmed and sliced 1/2 cup dry Sherry 4 cups beef broth 4 cups chicken broth 1 tsp dried thyme leaves 1 tsp black pepper, or to taste 1/2 cup half-and-half 1-1/2 - 2 tsp salt, or to taste 4 Tbsp cornstarch 1/3 cup water Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth (or paper towels) to remove any dirt. Coarsely chop Porcini. Melt butter and olive oil in heavy large saucepan over medium high heat. Add celery, garlic and onion and saut until tender, about 5 minutes. Add all mushrooms and saut until mushrooms are tender and most liquid cooks out, about 10-15 minutes. Add Sherry and cook until almost all liquid evaporates. Add reserved soaking liquid, beef and chicken broths, dried thyme and pepper. Simmer soup 30 minutes to blend flavors. Add half-and-half and stir until heated through. Season to taste with salt. Mix cornstarch and water together. Pour cornstarch mixture slowly into soup, stirring constantly, until slightly thickened.
heat down, mostly cover and simmer for about 10 minutes or until the apples are very tender. Remove from heat. 4) Take out the cinnamon sticks and puree' in a blender or food processor--bit by bit, so as not to splash yourself. Return the puree' to the pot 5) Add optional sweeting, and taste to adjust salt. Serve hot or cold, with our without some or all of the toppings. I usually use a bit of coconut, either raw or toasted, and chopped almonds. This soup is really terrific with a peanut butter sandwich! - Frodosmiss
Baked Butternut Squash with Apples Ingredients * 2 1/2 to 2 3/4 pounds butternut squash (about 2 medium) * 2 1/4 pounds medium-size tart green apples such as Granny Smith (6-7) * 3/4 cup dried currants * Freshly grated nutmeg * 3/4 cup pure maple syrup * 1/4 cup (1/2 stick) butter, cut into pieces * 1 1/2 tablespoons fresh lemon juice Peel, quarter lengthwise, seed, and cut each squash into 1/4-inch thick slices. Peel, quarter, core, and cut each apple into 1/4-inch slices. Preheat oven to 350F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly. Season generously with nutmeg, salt and pepper. Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. Makes 12, 1-cup servings. Nutrition data for 1/12th recipe: * Calories: 147 * Fat: 4g * Sodium: 25 mg * Carbs: 31g * Fiber: 5g * Protein: 1.5g There is no way to describe what this smells like when it is baking. It tastes even better. Yaralindi
Chicken with Cabbage & Apples 6 whole chicken breasts, halved and skinned. 4-6 T. butter 4 cooking apples, cored and cubed (do not peel) 2 stalks celery, diced. 1 head of cabbage, cut into thick slices 3-4 carrots, peeled and julienned into 2-inch strips 1 lg. onion, sliced 1 T. apple cider vinegar 1/2 c. apple juice 2 T. brown sugar (optional) 1/2 t. caraway seeds (optional) Melt 1-2 T. of the butter in a heavy skillet. Sprinkle chicken with pepper and brown a couple at a time over medium-high heat for about 2 1/2 minutes per side. Transfer to a large casserole dish. Reduce heat to medium and add apples and celery to the pan. Cook and stir until golden - about 5 minutes. Spread over the chicken. Melt the remaining butter in the pan an dadd cabbage, carrots and onion. Stir and cook until tender-crisp, about 5-7 minutes. Stir in the apple juice and vinegar, plus sugar and seeds if desired. Spread over the apples and chicken. Bake at 350 degrees for about 45 minutes. - Evelyn Gingered Carrots and Apples 4 large carrots 2 firm apples, cored and sectioned but not peeled 1 inch of fresh ginger root, peeled and grated 6 T. butter Salt and pepper to taste Peel carrots and grate. Place carrots in a sauce pan, cover with water and bring to a boil. Drain, mashing excess water from carrot mush. Grate the apples. Melt butter in sauce pan, add ginger and saute, stirring constantly. When the ginger is fragrant but not browned, add apples and cook about 2 minutes, stirring. Add the drained carrots and stir toether until warmed through. Season to taste with salt and pepper. (Red apples are recommended, but we found it nice with just about any kind) - Primula Apple Waldorf Salad 4 medium apples 1 T. lemon juice 2 stalks celery, chopped 1 c. grapes (red or green), halved. 1/2 c. walnuts or pecans 1/4 c. raisins 1/2 c. mayonnaise or salad dressing 1 T. sugar or other sweetener 1/2 t. lemon juice 1/2 c. whipping cream
(nutmeg) Dice apples. In a large bowl, sprinkle apples with the 1 T. lemon juice. Add chopped celery, grapes, nuts and raisins. For the dressing, ina small bowl combine the mayonnaise, sweetener and 1/2 t. lemon juice. Whip cream just until soft peaks form. Fold cream into mayonnaise mixture and spoon over apple mixture. Sprinkle lightly with nutmeg. Cover and chill. Just before serving, fold the dressing into the fruit. -Primula
Apple Pancake 1 c. flour 5 eggs 3 T. fructose or sugar 1/8 t. vanilla 1/2 c.whipping cream 1/2 c. water 2-3 apples, peeled and thinly sliced Butter Whisk together flour, eggs, sweetener, vanilla, cream and water. Stir thinly sliced apples into mixture. In a heavy skillet (nonstick is best) melt enough butter to coat the pan. Pour batter into skillet and cook pancake over medium heat until it begins to set. Lift the edges to allow uncooked batter to run underneath, like you would with an omelette. Preheat your broiler. When the pancake begins to brown and is getting firm, place entire skillet under the broiler until the top puffs and browns. Sprinkle with vanilla powder or sugar, cut into wedges and serve. (Remember not to use a skillet that has a wooden handle, btw!) Apple Crumb Pie Pastry for single-crust pie (9 incehs) 6 cups chooped peeled tart apples 2 tablespoons butter, melted 2 tablespoons sour cream 4 teaspoons lemon juice cup sugar 1 tablespoon all-purpose flour teaspoon ground cinnamon teaspoon ground nutmeg TOPPING cup all-purpose flour cup sugar cup cold butter Line a 9 inch pie plate with pastry and flute edges In a large bowl combine next eight ingredients spoon into pastry shell
In another bowl combine topping ingredients, until it looks like breadcrumbs Sprinkle on top of apple mixture Bake at 375 for 45 - 50 minutes or until filling is bubbly and apples tender Cool on a wire rack.
Apple Pecan Coffee Cake cup butter, softened 2 cups sugar 4 eggs 1 tsp vanilla 2 cups self-rising flour 5 cups chopped apples (Granny Smith or other tart apple) 1 cups pecan pieces 1 Tbsp sugar tsp cinnamon tsp ground mace (nutmeg or more cinnamon may be substituted)
Beat butter, on medium speed, until light colored. Add sugar, beat until light and fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla. Add flour, 1/2 at a time, mixing well after each addition. Stir in chopped apples and pecan pieces. Pour into greased, floured 13 x 9 pan. Combine sugar, cinnamon and mace. Sprinkle over batter. Bake at 350 for 45 minutes, or until a toothpick inserted in the middle comes out clean.
Apple Pizza We used to have an old orchard up at the back of our place, the trees had been planted in the early 1900's and went on bearing apples until about three years ago. One variety was called Winter Banana, a pretty pale yellow apple with a blush of pink. It wasn't much good to eat out of hand, and made only mediocre pies, but it made the BEST juice. I had an apple press and used to put up dozens and dozens of quarts of juice. We had to cut down what was left of the orchard about three years ago, the trees were falling and breaking. And, sadly, what fruit there was usually fell on the ground as I no longer do all that canning and juicing. We would tell people they could help themselves, but it seems they thought we'd pick the apples for them!!! I miss the orchard, but now that part of the pasture is easier for the hay mower to navigate. One fun thing to do with an apple pie is to use a pizza pan. Roll out your pastry to fit a pizza pan, then fill it with VERY thinly sliced apples. You can make a pattern with the slices if you want, but it's not necessary. Sweeten the pie with sugar and a bit of cinnamon. Put your favourite crumb topping on, and bake. Presto, Apple Pizza. The original instructions called for you to then put Caramel syrup on it, but I think that's a bit over the top. Kids like it, cuz kids like pizza!
Bag End Apple Bread 1 c applesauce (shortening substitute, can use shortening, butter or oil if you want the unhealthy stuff. ) 1 c brown sugar 1 c white sugar 4 eggs, well beaten (I use powdered eggs & they work fine, too) 4 c applesauce (or 4 ripe mashed bananas) 2/3 c milk (I use powdered, works great!) 4 c flour (For extra healthy alternative I used 2 c white flour, 1 c. wheat flour, 1 cup wheat germ) 2 tsp baking soda 2 tsp salt 1 tsp - 1 Tbsp cinnamon depending on taste preference Cream applesauce (oil) and sugar/ Mix in the rest of the ingredients & stir until it reaches cake batter consistency. Bake in two large loaf pans sprayed with pan spray for 1 hr at 350 degrees. Great use for a fridge full of old apples, and the kids liked it too. Bride's Apple Sponge 2 cups self raising flour 1 cup caster sugar 3 eggs 1 cup vegetable oil 1/2 teaspoon salt 4 - 5 peeled, chopped apples Mix all but apples together Add apples Pour into a greased 9x12 pan Bake at 375F for 30 - 40 minutes Serve with Birds Eye Custard Watch the sponge and lower the shelf if it looks like it's browning too fast. - Strange Elf Caramel Apple Cake 4 cups of apples (Sliced and peeled) 2 cups of sugar (pour over apples and let stand for an hour) to this mix add: 2 cups flour, 1 1/2 1 tsp. Baking Soda 1 tsp. Salt 2 tsp. Cinnamon 2 lightly beaten eggs
1 scant cup of vegetable oil 2 tsp. vanilla 1 cup chopped Pecans Bake at 325 in a 13x9 pan for 45-50 minutes. Poke holes in the cake when it comes out of the oven, and drizzle (Sides to center) with Caramel Glaze Glaze: 1 stick butter 1 1/2 Tbsp Corn starch 1 cup Light Brown sugar 3/4 cup water Melt butter, add others. Bring to a boil, lower heat and cook 3-5 mins stirring constantly. - Dr. Gamgee Orange-Glazed Apple Pie cup sugar 2 tablespoons all-purpose flour teaspoon ground cinnamon 1/8 teaspoon salt 6 cups peeled, sliced tart apples Pastry for double 9 inch crust 3 tablespoons butter 2 tablespoons orange juice Glaze cup confectioners sugar 4- teaspoons orange juice teaspoon grated orange peel In a large bowl, combine sugar, cinnamon and salt. Add apples, toss to coat. Line a 9 inch pie plate with pastry. Spoon apple mixture into crust. Dot with butter and sprinkle with orange juice. Top with pie crust. Bake at 400 for 40-45 minutes or until crust is golden brown. In a small bowl, whisk glaze ingredients together. Spread over top of pie. - Strange Elf Salzburger Apple Strudel 1 1/2 cups bread flour or all-purpose flour 1 egg, lightly beaten 1/2 cup unsalted butter 1 cup fresh bread crumbs 1/4 cup sugar 2 teaspoons ground cinnamon 1 1/4 lb. cooking or very tart dessert apples (about 4 medium) 1/2 cup golden raisins 1/4 cup pine nuts
Confectioners' sugar, for dusting RECIPE METHOD Sift the flour and a pinch of salt into a large bowl. Make a well in the center, add the beaten egg and 1/4 cup warm water, and mix with your hands to a smooth dough. With the bowl tipped to one side, and with open fingers, beat the dough, rotating your wrist. The dough is ready when it pulls away from the bowl and is difficult to beat. Place in a clean, lightly floured bowl, cover and leave in a warm place for 15 minutes. Melt half of the butter in a skillet. Slowly fry the bread crumbs until golden brown, then set aside to cool in a bowl. Mix the sugar and cinnamon in a small bowl. Preheat the oven to 350 degrees F. Thoroughly flour one side of a large clean dish towel, place the pastry on top and, with your fingers, gently stretch the dough to a large rectangle about 24 x 20 inches; cover with another dish towel and set aside for 15 minutes. Melt the remaining butter and set aside. Peel, quarter, core and thinly slice the apples and combine with the bread crumbs, cinnamon mixture and raisins/pine nuts. Brush the dough liberally with the melted butter, then sprinkle the apple mixture all over the dough. Trim away the thick edge with a pair of scissors. Pick up the dish towel from the shorter side, and push away and down from you to lightly roll the strudel up like a jelly roll. Tip the strudel carefully onto a baking sheet, seam-side down or to one side. Leave the strudel straight, or curve it lightly into the traditional crescent. Brush the pastry with any remaining butter. Bake for 35-45 minutes, or until crisp and golden. Cool, slightly, sprinkle with confectioner's sugar and serve warm with vanilla custard, ice cream or whipped cream served alongside. - Dr. Gamgee
Super Stuffed Baked Apples 4 large McIntosh or Empire apples, cored 1 Tbsp lemon juice cup brown sugar cup rolled oats tsp nutmeg, a healthy grating 1 tsp ground cinnamon 4 Tbsp butter, cut into pieces 2 ounces, 1/8 cup, golden raisins, chopped cup chopped walnuts or pecans Preheat oven to 425 degrees F. Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish.
Transfer apples to small bowls with a spoon. Top with ice cream and/or whipped cream, if desired. Curried Apple Chutney 2 quarts chopped, peeled and cored apples (about 16 medium) 2 pounds seedless raisins 4 cups brown sugar 1 cup chopped onion (about 1 medium) 1 cup chopped sweet red peppers (about 2 medium) 2 hot red peppers, chopped 1 clove garlic, crushed 3 tablespoons mustard seed 2 tablespoons ginger 2 teaspoons allspice 2 teaspoons curry powder 2 teaspoons canning and pickling salt 4 cups vinegar (5% acidity) Instructions Prepare jars and closures for canning. Treat fruit to prevent darkening. Rinse and drain. Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes, stirring frequently. Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles; wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met fingertip tight. Process 10 minutes in a boiling-water canner. Yield: about 10 pints. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. For altitude adjustment increase processing as indicated below: 1,001-- 3,000 ft.....5 minutes 3,001-- 6,000 ft...10 minutes 6,001-- 8,000 ft...15 minutes 8,001- 10,000 ft...20 minutes
Other Apple Pips... er, Tips: Have you ever tried apple jam? Spice it up with some ground ginger or cinnamon, or mix in a banana or a pear or some rhubarb. It's apple-licious!!! - Indis