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This is a new version that I decided to try that included maple syrup. For the calorie-conscious, you can use light Maple syrup. This was a fun one to make with Hunter. We made it for Johnny Appleseed's birthday so that made making it even more fun!
Serves:8
Filling:
5 granny smith apples, peeled, cored, chopped small (I used Golden Delicious)
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brownsugar
2 tabelspoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Preheat oven to 350 degrees F.
For the filling:
Mix the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisps for 35-40 minutes. Cool 10 minutes before serving.
Saturday, September 27, 2008
Tuesday, July 1, 2008
Asparagus Swiss Quiche
INGREDIENTS
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
3 eggs
1/2 cup half-and-half cream
DIRECTIONS
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
3 eggs
1/2 cup half-and-half cream
DIRECTIONS
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
FYI
Just to let you know, you can click on older posts on the bottom of this blog to find more recipes. Or go to the months section on the left side to find more recipes.
Sugar Coated Pecans
Great with a summer salad, as a snack, mixed with granola, etc. Very yummy and very addicting!
INGREDIENTS
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
INGREDIENTS
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Sunday, June 22, 2008
Savory Crescent Chicken
-Another yummy recipe from Susanna! Can't wait to try it!
3 oz. cream cheese, softened
3 T butter or margarine, divided
2 c. cubed cooked chicken*
2 T milk
¼ tsp. salt
1/8 tsp. black pepper
1 T chopped chives or green onions
1 T chopped green bell pepper
1 T chopped pimiento
1 8 oz. can refrigerated crescent rolls
¾ c. crushed seasoned croutons
*10 oz. canned chicken can be substituted. If you used canned chicken, do not add salt.
Preheat oven to 350°. Blend cream cheese and 2 T butter. Add all other filling ingredients, mixing well. Separate crescent rolls into 4 squares, pressing to seal perforations. Spoon equal amounts of filling into center of each square. Pull corners to center of each square and press to seal. Melt 1 T butter, brush tops of pastry with butter, and top with crushed croutons. Bake on ungreased cookie sheet 20-25 min. Chicken pockets can be assembled and frozen—extend baking time slightly. Generously serves 2—sparingly serves 4.
3 oz. cream cheese, softened
3 T butter or margarine, divided
2 c. cubed cooked chicken*
2 T milk
¼ tsp. salt
1/8 tsp. black pepper
1 T chopped chives or green onions
1 T chopped green bell pepper
1 T chopped pimiento
1 8 oz. can refrigerated crescent rolls
¾ c. crushed seasoned croutons
*10 oz. canned chicken can be substituted. If you used canned chicken, do not add salt.
Preheat oven to 350°. Blend cream cheese and 2 T butter. Add all other filling ingredients, mixing well. Separate crescent rolls into 4 squares, pressing to seal perforations. Spoon equal amounts of filling into center of each square. Pull corners to center of each square and press to seal. Melt 1 T butter, brush tops of pastry with butter, and top with crushed croutons. Bake on ungreased cookie sheet 20-25 min. Chicken pockets can be assembled and frozen—extend baking time slightly. Generously serves 2—sparingly serves 4.
Penne Pasta with Spicy Tomato Vodka Cream Sauce
Thanks Susanna! :)
1 lb. penne pasta, cooked
¼ c. extra-virgin olive oil
4 garlic cloves, minced or pressed
¼ tsp. crushed red pepper flakes (or to taste)
Kosher salt (or table salt)
1 28-oz. can crushed tomatoes or tomato puree
2 T vodka (or more for drinking)
½ c. heavy cream
Freshly chopped parsley and freshly grated Parmesan cheese for garnish
In a large skillet, sauté garlic, crushed red pepper, and a pinch of salt over low heat until garlic is just golden—be careful not to let the garlic burn.
Add tomatoes, stirring well, and simmer uncovered over low-medium heat until sauce begins to thicken—about 15 min. Taste for seasoning.
Add cooked pasta and toss. Add vodka and toss. Add cream and toss.
Reduce heat to low, cover, and let sit for a couple of minutes.
Serve with chopped parsley and grated Parmesan.
1 lb. penne pasta, cooked
¼ c. extra-virgin olive oil
4 garlic cloves, minced or pressed
¼ tsp. crushed red pepper flakes (or to taste)
Kosher salt (or table salt)
1 28-oz. can crushed tomatoes or tomato puree
2 T vodka (or more for drinking)
½ c. heavy cream
Freshly chopped parsley and freshly grated Parmesan cheese for garnish
In a large skillet, sauté garlic, crushed red pepper, and a pinch of salt over low heat until garlic is just golden—be careful not to let the garlic burn.
Add tomatoes, stirring well, and simmer uncovered over low-medium heat until sauce begins to thicken—about 15 min. Taste for seasoning.
Add cooked pasta and toss. Add vodka and toss. Add cream and toss.
Reduce heat to low, cover, and let sit for a couple of minutes.
Serve with chopped parsley and grated Parmesan.
Thursday, June 19, 2008
Peanut Butter Cup Cookies
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
1. Preheat oven to 375 degrees F.
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bakes at 374 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
1. Preheat oven to 375 degrees F.
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bakes at 374 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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