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Apple-Sweet Potato Casserole2 large peeled and sliced Granny Smith apples Preheat oven to 350 F. Spray 2-quart casserole dish with Pam. Layer half the apples and sweet potatoes in dish. In small bowl, combine brown sugar, salt and nutmeg. Sprinkle half of mixture on sweet potato/apple layer. Add second layer of remaining apples and sweet potatoes and sprinkle with remaining sugar mixture. Dot with butter. Cover with foil or lid and bake for 20 minutes. Uncover and bake for 10 more minutes.
1 16-ounce loaf French bread, cut into ¾ -inch slices Place bread slices in single layer in a lightly greased 13 x 9-inch baking dish. Whisk eggs, milk and vanilla together and pour over bread. Cover and chill 8 hours or overnight. Remove bread from dish, and wipe dish clean. Re-coat with vegetable cooking spray. Cook brown sugar, butter and corn syrup over low heat stirring often, until mixture is smooth. (You can also cook these ingredients for two minutes in the microwave, stirring when done.) Pour into baking dish. Top with apples; arrange bread slices over apples. Bake at 350 degrees for 40 minutes. Loosen with knife, and invert onto serving platter. Yield: 8 large or 12 small servings NOTE: During the holidays, you can also add sprinkle cranberries with the apples. It gives the dish a more tart flavor and great color.
2 packages (2.5 oz.) plain frozen French toast, thawed and cut into 1-inch cubes Preheat oven to 375 degrees. Spray 9” x 13” baking pan with oil. Put French toast in baking pan. Heat milk in microwave 1½ minutes until hot. In separate bowl, whisk eggs. While whisking, pour hot milk into eggs, whisking constantly. Pour warm egg mixture over bread. Stir gently. Core and thickly slice apples, leaving peel on. Cut apple slices into quarters. Melt butter in large skillet over medium-high heat. Add apples, walnuts, syrup and cinnamon. Cook 3 to 3½ minutes until apples are crisp tender. Pour apple mixture over French toast mixture. Sprinkle with cranberries. Bake 30 minutes or until golden brown. Before serving, sprinkle with powdered sugar and serve with additional maple syrup. Yield: 8 servings.
CRUST: 2 cups flour FILLING:
For crust, blend shortening into flour with fork and knife or pastry blender until mixture resembles cornmeal. Make a well in the center. Beat egg, water and vinegar together until smooth, and pour into well. Mix until dough pulls from the bowl. Turn out onto surface dusted with flour, and knead 3 or 4 times. For two crusts, divide dough and roll each piece into 12-inch round. Place one round in pie pan and reserve second for top crust. For more rustic pie, roll one thicker crust 15” round. Place round on parchment on top of large cookie sheet. Mix apples, sugar, flour and cinnamon in large bowl, and pour into pie pan or onto center of round. Dot with butter. For two crust pie, top with second crust, crimp edges, and slit top. For rustic pie, pull sides up toward center, and crimp as needed to hold pie together, leaving top open. Bake in 400 degree oven for 35-40 minutes until golden brown. (If making two crust pie, cover edges with foil for first 25 minutes, and then remove.)
CRUST: 1 cup flour FILLING:
TOPPING:
Mix crust ingredients to form soft ball. Press into an 8-9-inch springform pan. Blend filling ingredients until smooth. Pour into unbaked crust. Top with apples, sugar and cinnamon. (NOTE: Other fruits, such as peaches, blueberries, pears, etc., can be substituted for the apples.) Bake at 450º F for 10 minutes. Reduce heat to 400º F, and bake for 25 minutes. Let cool before serving.
2 cups flour Make a batter using first six ingredients. Let sit for 5 minutes. Meanwhile, heat 1 inch of oil in frying pan. Drop apple slices into batter, and then place one at a time in hot oil. Cook on both sides until golden brown, and drain on paper towels. Sprinkle with powdered sugar while warm and serve.
Sauté onions in butter and olive oil for 10 minutes over medium heat, until onions begin to brown. Add dash of salt and pepper, brown sugar, and apples. Continue to sauté until apples begin to soften (about 10 minutes). Remove from heat to cool slightly. Top mixed greens with caramelized apples and onions, cranberries, pecans and cheese. Toss lightly. Serve with buttermilk dressing. CARAMELIZED PECANS
Sauté all ingredients in small saucepan until sugar caramelizes (about 5 minutes). Toss coated pecans into a paper bag, shaking frequently until pecans are cooled. Makes 1 cup. (Leftover pecans can be frozen for future use.)
Preheat oven to 375°F. Butter 15” x 10” x 1” jelly roll pan. Line pan with waxed paper, and butter paper. Combine first 6 ingredients in large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Bake until toothpick inserted into center of cake comes out clean, about 15 minutes. Lay kitchen towel on work surface, and dust with powdered sugar. Cut around pan sides to loosen cake. Invert cake onto sugared towel, wax paper side up. Slightly fold towel edge over narrow end of cake, and roll up. Let cake cool rolled inside towel. Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl, and beat until smooth. Mix in walnuts if desired. Gently unroll cake, leaving it on towel. Peel off paper. Spread cream cheese filling evenly over cake. Roll up, away from towel, and place seam side down on platter. Trim ends of cake if desired. Dust cake with powdered sugar and chill at least 2 hours. Cut cake into 1-inch thick slices and serve.
1 (8-ounce) package cream cheese, softened Preheat the oven to 350 degrees. Prick pie crust and bake for 10 minutes. Remove from oven. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream. |
