Basic Apple Crisp

8 baking apples
1 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
1/2 cup butter
1/2 cup water

Wash, pare, quarter and core apples. Cut each quarter lengthwise into 3 or 4 slices. Put sliced apples in the bottom of a buttered baking dish. Add water. Combine sugar, cinnamon and flour and rub butter into mixture to make crumbs. Spread crumbs over the top of apples, patting them down evenly. Bake uncovered at 375 degrees F for approximately 40 minutes. Leave uncovered.

Serve with cream.
Basic Apple Crisp

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Chicken Scaloppini

Chicken Scaloppini

Olive oil
1/2 cup chopped onion
4 finely chopped garlic cloves
1/2 cup chopped celery
1 1/2 tablespoons basil, or to taste
1 tablespoon marjoram, or to taste
1 (14.5 ounce) can diced tomatoes or 5 fresh seeded tomatoes
Salt and pepper to taste
1 cup white wine
2 pounds boneless skinless chicken breasts (or equal amounts
veal or peeled shrimp)
1/2 pound chopped mushrooms

Heat thin layer of olive oil in large saute pan. Saute onion and garlic for about 3 minutes; add celery. Saute for 5 minutes more then add the basil and marjoram. Cook for 3 minutes; add tomatoes. Season with salt and pepper. Add the wine and simmer for 30 minutes on lowest heat setting.

Meanwhile, season chicken (or veal) with salt and pepper. Heat a thin layer of olive oil in a skillet and saute until just browned. (If using shrimp, do not saute. Just add to tomato mixture). Add meat to tomato mixture and cook until no longer pink, about 20 minutes for chicken or veal, 10 minutes for shrimp.

Add mushrooms before serving and heat through.

Serve over pasta.

Apple Fritters with Custard Sauce

Apple Fritters with Custard Sauce

Apple Fritters with Custard Sauce

6 Golden Delicious apples
1/3 cup granulated sugar
1/3 cup brandy
1/4 teaspoon ground cinnamon
1 3/4 cups flour
2 egg yolks
3/4 cup milk
2/3 cup beer
2 tablespoons butter, melted
4 egg yolks
1/3 cup granulated sugar
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
Vegetable oil (for frying)
2 egg whites (at room temperature)
Confectioners’ sugar

Pare and core apples. Cut into 1/4-inch rings. Place in large bowl. Toss with 1/3 cup sugar, brandy, and cinnamon. Refrigerate at least 1 hour, tossing occasionally. For the fritter batter, in a bowl combine flour, 2 yolks, 3/4 cup milk, beer and butter. Let stand one hour at room temperature.

To prepare custard sauce, in a medium saucepan combine yolks and 1/3 cup sugar. Stir in 1 1/2 cups milk. Cook over medium low heat, stirring constantly, until custard coats the back of a metal spoon. Stir in vanilla extract. Cool to room temperature. In a large skillet, heat 1 inch of oil to 375 degrees F.

In a small bowl, beat egg whites until stiff; fold in fritter batter. Drain liquid from apples. Dip apple slices, one at a time, into batter with fork or tongs, letting excess drip back into bowl. Fry fritters until brown on one side; turn and brown other side. Drain on paper towels. Arrange on plate; sprinkle with confectioners’ sugar.

Serve with warm custard sauce.

Brown Bag Apple Pie


Brown Bag Apple Pie

Brown Bag Apple Pie

The night before baking, combine the following:

6 to 8 apples peeled
2 tablespoons lemon juice
1/2 cup rum
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg or mace
1 teaspoon allspice
1/2 cup raisins (optional)
1/2 cup nuts (optional)

The night before baking, combine apples and lemon juice. Mix in the rum, then cover with water. Add remaining ingredients.

The next day, prepare an unbaked 9- or 10-inch pie shell. Mix the following with the drained apple mixture in a bowl and then pour into pie shell.

1/2 cup granulated sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 tablespoons lemon juice (to drip over apples)

1 cup granulated sugar
1 cup flour
1 cup butter

In a bowl cut with a pastry blender or two knives until pea sized. Pour over the top of the apples. Put pie on cookie sheet and put in brown shopping bag. Staple shut. Bake in a 425 degree F oven for 1 hour. Let cool and then serve warm for best effect.

Almond Macaroon Cherry Pie


Almond Macaroon Cherry Pie

Almond Macaroon Cherry Pie

1 (16 ounce) can pie cherries
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
3/4 cup granulated sugar
2 tablespoons quick cooking tapioca

1 cup coconut
1/4 cup granulated sugar
1/2 cup sliced almonds
1/8 teaspoon salt
1/4 cup milk
1 tablespoon margarine
1 egg, beaten
1/4 teaspoon almond extract

Preheat oven to 400 degrees F. Line 9-inch pie pan with crust.

Combine filling ingredients and spoon into lined pie pan. Bake for 20 minutes.

Remove from oven. Meanwhile, combine topping ingredients and spread evenly over partially-baked pie. Bake for an additional 15 to 30 minutes or until topping is golden brown. Cover edges with foil during last 5 to 10 minutes of baking if necessary to prevent overbrowning of crust.

Ice Cream Sandwiches

Ice Cream Sandwiches

You want chocolate???? You GOT chocolate!! LOL

These are the biggest hit at my children’s parties….

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher (coarse) salt
1 1/4 cups unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract

Combine the flour, cocoa, baking soda and salt. Sift together onto a piece of wax paper. Set aside.

Beat butter, sugar and vanilla extract until well blended. Add eggs one at a time, beating after each addition. Mixture may look curdled at this point…that is fine.

Add the dry ingredients, stir together. Cover and cool for 1 hour in refrigerator.

Place chilled dough on work surface and divide in 2. Roll each half into a log 2-inches in diameter. This dough can be frozen or you can store in the refrigerator for about a week.

When ready to bake, preheat oven to 350 degrees F. Spray cookie sheets. Cut the logs into 1/3-inch thick rounds.

Place 2 inches apart on cookie sheets and bake 10-11 minutes. These will puff up but will then contract when cooling. Allow to completely cool.

Soften your ice cream slightly and construct sandwiches. Place back in freezer for about an hour to harden.

Blueberry Trifle

Blueberry Trifle

1 pound sponge or angel food cake
1/3 cup blueberry jam or pie filling
3 tablespoons cream sherry or sweet sherry
1 1/2 cups blueberries
1 1/2 cups blueberry pie filling
1 cup whipping cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
1 recipe Custard (follows)

Cut cake into even slices or layers about 1 inch thick. Spread with jam or pie filling. Cut into 1-inch cubes. Put into large mixing bowl. Sprinkle with sherry and toss lightly. Clean berries; reserve 1/2 cup clean berries for garnish.

Arrange cake cubes in individual serving bowls or champagne stem glasses. Add about 2 tablespoons pie filling over cake. Pour custard over cake and add about 1 tablespoon fresh berries. Cover and chill for at least 2 hours or overnight.

One hour before serving, whip cream until soft peaks form. Add sugar and vanilla extract. Garnish trifle with fresh berries. Top with whipped cream. After topping with cream, serve within a few hours as whipped cream will make the cake become soggy.

Makes 6 to 8 servings.

For a change, strawberry, peach or apricot may be substituted.

1 1/2 tablespoons cornstarch
1/2 cup milk or half-and-half
1 3/4 cups milk
3 tablespoons granulated sugar
1 teaspoon vanilla extract
3 beaten egg yolks

Mix cornstarch with 1/2 cup milk or half-and- half.

In heavy saucepan, heat 1 3/4 cups milk with sugar just to boiling. Remove from heat; stir in cornstarch mixture. Cook, stirring constantly, until thickened. Simmer for 2 to 3 minutes. Remove from heat; add vanilla extract and egg yolks. Whisk until almost cold. Cover; chill at least 1 hour

creamy Chicken Dijon

creamy Chicken Dijon


Here is another great chicken recipe which I make quite a bit. It is very delicious with a wonderful taste.

4 skinless, boneless chicken breasts
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup half-and-half (I use heavy cream for a richer sauce)
2 tablespoons Dijon-style prepared mustard

Preheat oven to 150 degrees F.

In a large skillet, brown chicken in butter for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.

Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream mixing well to combine. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.

Pour mustard sauce over chicken breasts. Place platter in warm preheated oven for about 10 to 15 minutes, until heated through.

Cake Top Lemon Pudding

Cake Top Lemon Pudding

2 tablespoons margarine
1 cup granulated sugar
4 eggs, separated
3 tablespoons flour
1/2 cup lemon juice
2 teaspoons grated lemon rind
1/4 teaspoon salt
1 cup milk

Cream margarine and sugar. Add egg yolks, flour, lemon juice, lemon rind and salt. Blend well. Stir in milk. Beat egg whites well. Fold into lemon mixture. Pour into 8 custard cups. Place custard cups in pan of hot water in oven. Bake at 325 degrees F for about 40 minutes. Turn up temperature in oven to brown top of pudding.

S’More Meltaway Pie

S'More Meltaway Pie

Makes 8 servings.

20 squares Honey Maid Honey Grahams,
finely crushed (about 1 1/2 cups)
1/3 cup butter or margarine, melted
1 (12 ounce) jar hot fudge sauce, divided
1 pint vanilla ice cream, slightly softened
16 Jet-Puffed Marshmallows, halved

Mix graham crumbs and butter or margarine until well combined. Press firmly on bottom and side of 9-inch metal pie plate.

Bake at 350 degrees F for 10 minutes or until lightly browned. Cool completely.

Carefully spread about half the fudge sauce over the bottom of the crust. Spread with softened ice cream. Freeze, covered, for 5 to 6 hours or until firm.

When ready to serve, preheat broiler and remove pie from freezer. Place marshmallow halves, cut-side down, on top of pie. Broil 4 inches from heat source until marshmallows are golden brown and puffed, about 2 minutes. Serve immediately with remaining fudge sauce.

Almond Amaretto Gelato

Almond Amaretto Gelato

Makes 6 servings

4 cups heavy cream
5 egg yolks
1 cup granulated sugar
1 cup crushed blanched almonds
1 tablespoon Amaretto liqueur

Pour the cream into a saucepan and heat gently.

Beat the egg yolks and sugar together until pale and creamy. Beat 2 tablespoons of the hot cream into the egg mixture, then beat in the remaining cream, a half cup at a time.

Pour into a double boiler, or into a bowl set over a pan of simmering water, and cook over a gentle heat, stirring constantly 15 to 20 minutes, until the mixture coats the back of a spoon. Cool mixture, then chill.

Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions. While the paddle is churning, add the almonds and Amaretto, freeze gelato overnight. Place in the refrigerator about 20 minutes before serving.

Apple Coconut Crisp

Apple Coconut Crisp

4 large Granny Smith apples, peeled and coarsely sliced (about 4 cup)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup all-purpose flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine

In a 1 1/2-quart baking dish that fits into the crockpot, combine apples with coconut, the 1 tablespoon flour, brown sugar and cinnamon. Drizzle with the ice cream topping.

Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.

Cover and cook on HIGH for 2 1/2 to 3 hours or until apples are tender.

Serve warm with vanilla ice cream or whipped topping.

Apple PizzaApple Topping

Apple PizzaApple Topping
2 tablespoons butter
2 large cooking apples
1/2 cup granulated sugar
2 tablespoons flour
1 teaspoon cinnamon

Peel and slice the apples. Melt butter in skillet, add apples, sugar, flour, and cinnamon. Simmer 15 minutes, then cool.

Cheese Topping
4 ounces cream cheese
2 tablespoons granulated sugar
1 tablespoon lemon juice
1/4 teaspoon nutmeg

Mix in a bowl and set aside.

Streusel Topping
1/3 cup flour
1/3 cup granulated sugar
1/4 cup soft butter

Mix in a bowl and set aside.

2 3/4 to 3 cups flour
1 package dry yeast
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup water
1/4 cup milk
1/4 cup butter or margarine

Blend 1 1/2 cups flour, yeast, sugar, and salt in a large mixer bowl.

Heat water, milk, and butter until very warm; add to flour mixture and beat three minutes. By hand, stir in enough flour to make a soft dough. Cover and let rise 15 minutes.

Pat dough onto a large oiled pizza pan, forming a rim around the edge. Spread on cheese topping, then apple topping over cheese; sprinkle with streusel topping. Cover and let rise for 15 minutes. Bake at 375 degrees F for 25 to 30 minutes.

Serve warm or cold.

Serves 16.

Cherry Almond Popcorn Clusters

Cherry Almond Popcorn Clusters

Cherry Almond Popcorn Clusters

5 quarts popped popcorn, unsalted
2 cups granulated sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup red glac

Baked Apricot Chicken

Baked Apricot Chicken


Source: ReaLemon Recipe Collection Cookbook

1 (12 ounce) jar apricot preserves (1 cup) or
peach preserves, as desired
1/4 cup lemon juice
2 teaspoons soy sauce
1 cup dry bread crumbs
1/4 cup butter or margarine, melted
3 pounds chicken pieces

Preheat oven to 350 degrees F.

In a shallow dish, combine preserves, lemon juice and soy sauce; mix well. Coat chicken with preserves mixture, roll in bread crumbs. Reserve remaining preserves mixture.

In a greased 13 x 9-inch baking dish, arrange chicken; drizzle with margarine or butter. Bake for 1 hour or until tender, In a small saucepan, combine remaining preserves mixture; heat thoroughly. Serve with chicken.

Baked Butter Pecan French Toast

1 cup firmly packed brown sugar
1/2 cup butter
2 tablespoons honey Baked Butter Pecan French Toast
1 cup chopped pecans, toasted
1 (16 ounce) loaf French bread, cut into 1/2-inch thick slices
2 cups (8 ounces) finely chopped ham
6 eggs, beaten
1 2/3 cups milk
1 teaspoon vanilla extract
1 tablespoon sugar
1 teaspoon pumpkin pie spice*
Maple syrup, if desired

Combine brown sugar, butter and honey in 1-quart saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 to 3 minutes). Pour into ungreased 13 x 9-inch baking dish. Sprinkle with pecans. Top with half of bread slices; sprinkle with ham.

Combine eggs, milk and vanilla extract in large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped-side down. Pour remaining egg mixture over bread slices.

Combine sugar and pumpkin pie spice in small bowl; sprinkle over top. Cover; refrigerate for 4 hours or overnight.

Heat oven to 350 degrees F.

Bake, uncovered, for 50 to 55 minutes or until golden brown and knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 servings; invert each onto serving plates.

Serve with maple syrup, if desired.

* Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Yields 8 servings.

Nutrition Facts (1 serving): Calories: 590; Fat: 29 g; Cholesterol: 205 mg; Sodium: 730 mg; Carbohydrates: 68 g; Dietary Fiber: 3 g; Protein: 17 g

Blueberry Cheesecake Pie

Blueberry Cheesecake Pie

Submitted to Recipe Goldmine by Myrna

Baked in a pie plate, this luscious blueberry-orange cheesecake whips up quickly in a blender and is unusually low in fat.

1 cup graham cracker crumbs
3 tablespoons honey, divided
1 (8 ounce) container nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8 ounce package
3/4 cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries

Preheat oven to 350 degrees F.

In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of pie plate. In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch. Whirl until smooth, about 1 minute. Add eggs; whirl until blended. Pour about half of the cheese mixture onto the crust. Top with 1/2 cup of the blueberries. Cover with remaining cheese mixture. Bake until firm, about 35 minutes; cool on a wire rack.

In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds. Add remaining 1 1/2 cups blueberries; toss to coat. Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hours.

Yield: 6 portions

Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate

Baked Chicken Parmesan

Baked Chicken Parmesan

1/3 cup plus 2 teaspoons plain dried bread crumbs
1/2 teaspoon salt, divided
1/2 teaspoon dried oregano leaves, divided
1/2 teaspoon dried basil leaves, divided
1/2 teaspoon black pepper, divided
12 ounces boneless chicken breasts, pounded thin
1 egg white, beaten
1 tablespoon plus 1 teaspoon olive oil
2 cups sliced zucchini
1/2 cup diced onion
2 garlic cloves, minced
1 1/2 cups tomatoes puree
1/8 teaspoon crushed red pepper flakes
3/4 ounce grated Parmesan cheese

Preheat oven to 425 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray.

In gallon-size sealable plastic bag, combine bread crumbs and 1/4 teaspoon each of salt, oregano, basil and black pepper; seal bag and shake to blend.

Dip one chicken breast into egg white, turning to coat. Add to bag; seal bag and shake to coat. Place coated chicken breast on large plate; repeat, using remaining chicken breasts.

In large nonstick skillet, heat oil; add coated chicken breasts. Cook over medium-high heat, 1 minute each side, until lightly browned; transfer to prepared baking pan. Add zucchini to skillet; cook, stirring constantly, until golden brown.

Arrange zucchini around chicken in pan. Add onion to skillet; cook, stirring constantly, until golden brown. Stir in garlic; cook one minute longer. Stir in tomatoes puree and crushed red pepper; bring mixture to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon each of salt, oregano, basil and black pepper.

Pour tomatoes mixture over chicken over chicken and zucchini; sprinkle with cheese. Bake 15 minutes – until mixture is bubbling and chicken is cooked through.

Serves 4.

Delicious Hot Wings

Delicious Hot Wings


1 quart Texas Pete Hot Sauce
1 cup soy sauce
1 tablespoon granulated onion
2 tablespoons granulated garlic
2 tablespoons thyme leaves
1 1/2 tablespoons crushed red pepper flakes
28 chicken wings, split

Mix Texas Pete Hot Sauce and all the spices; set aside.

Clean and split the chicken wings. Pour the sauce over and bake in oven for 1 hour at 300 degrees F.

Remove the chicken from the sauce and place on rack above a paper lined sheet tray. Return to oven and cook until chicken has a dry-like appearance. Then baste with sauce and return to oven. Repeat this step until sauce is used up. When half the sauce is used, try a wing and see if it is the flavor you want. (this halfway point will smack your mouth and finish with a mild slow burn. This is what I call “red fire” appearance).

If wanting the real thing, continue until sauce is gone. The chicken will have what I call a” black fire” appearance. At this point in the process it will grab your lips and attempt to rip them off and then finish off with a pleasant medium hot slow burn.

If you want, you can try marinating them in the sauce overnight then cooking. It gives a full deeper flavor. Not as hot this way.

This was in the making over a 5 1/2 year period. One taste and you will limit who you give them to or eat all of them yourself.

Banana Chocolate Chimichangas:)

Banana Chocolate Chimichangas

Banana Chocolate Chimichangas


Chocolate chips
Banana, cut in 1 1/2-inch pieces
Flour tortillas
Cinnamon and sugar mix
    (1 cup sugar to 2 to 3 tablespoons cinnamon)
Canola oil for frying

Place banana piece in center of tortilla. Place chocolate chips around. Fold and roll up. Seal edges with water. Fry in oil until browned, crispy and blistered. Drain on paper towels and then roll in cinnamon/sugar mix. Serve with ice cream if desired.

NOTE: You can make this with any kind of fruit, for example: Peaches, brown sugar (dot with a tiny amount of butter) and pecans…cherry pie filling, apple pie filling, cinnamon and raisins…Use your imagination!!!

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