Free-form Apple Tart
Ingredients & Directions 15 oz Refrigerated pie crusts; -ready to bake 4 Golden Delicious apples 3 tb Sugar 1/8 ts Ground cinnamon 1/4 c Apricot jam ———————NUTRITIONAL INFORMATION/SERV——————— x 287 calories x 3 g protein x 42 g carbohydrate x 13 g fat x 0 cholesterol x 347 mg sodium 1. Let pie crusts stand at room temperatureas package label directs; unfold and overlap by 4 inch to form an oval. On floured work surface, roll with rolling pin to join; roll to a 19×22 inch oval. Drape voer rolling pin; trasnfer to large baking sheet. (Oval will be too long for sheet, but edges will be folded up for baking.) 2. Preheat oven to 425F. Peel apples; core, leaving apples whole. Thinly slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch pastry border. Fold border over apples, pressing gently. In cup, combine sugar and cinnamon; sprinkle over apples. Bake 40 minutes or until pastry is well-browned on bottom. 3. In saucepan, over low heat, melt jam. Spread warm jam over apples. Yields 10 servings
Tex-mex Skillet Supper Corn Bread
Ingredients & Directions -BEAN FILLING- 2 tb Canola or olive oil 2 ts Ground cumin 1 Onion, finely diced 1/2 Green pepper, finely diced 1/2 Red bell pepper,finely diced 2 (1-3) Hot red or green Peppers, finely diced 1 15 oz. can diced tomatoes, With juice 1 15 oz can black beans, Rinsed and drained 2 tb Chopped fresh cilantro (optional) Salt and pepper to taste -CORN BREAD TOPPING- 1 c Yellow cornmeal 3/4 c All-purpose flour 2 tb Sugar 2 ts Baking powder 1 ts Salt 1 c Skim or low-fat milk 2 Egg whites 2 tb Canola or vegetable oil Preheat oven to 425F. Prepare bean filling: Heat 2 tablespoons oil in large ovenproof nonstick or cast iron skillet over medium-high heat. Stir in cumin. Add onion, bell peppers and hot peppers and saute until onion is translucent, about 3-5 minutes. Then add tomatoes and juice, black beans and cilantro, if using. Cook for 1 minute more. Remove from heat. Season with salt and pepper. Prepare Corn-Bread Topping: In a medium-size bowl, combine cornmeal, flour, sugar, baking powder and salt. Mix well. Place milk in a large glass measuring cup. Add egg whites and oil to milk and mix well. Pour into flour mixture and stir just until moistened. Batter will be lumpy. Spread batter as evenly as possible over beans in skillet. Bake for about 20-25 minutes, or until top is golden and firm. Let stand for about 5 minutes before serving the pie server or spoon. Yields 4 Servings
Banana Cream Pie 3
Ingredients & Directions 1 Vanilla wafer crumb crust -(see 2/2) 1 1/2 ts Granulated gelatin 1/4 c Cold water 1 1/2 c Hot skim milk 1/4 c Of flour 1/2 c Cold skim milk 2 Eggs beaten Sugar substitute equivalent -to 3 tablespoons sugar 1 1/2 ts Pure vanilla extract 1 lb Firm-ripe bananas Prepare pie crust and chill 2 hours or longer before filling. Soak gelatin in cold water and set aside. Heat 1 1/2 cups of milk in the top of a double boiler over simmering water. In a small bowl combine flour, salt and 1/2 cup of cold milk; mix until smooth and without lumps. Slowly pour i/2 cup of the hot milk into the bowl with the flour mixture; stir to mix well. The slowly pour contents of the bowl back into the pot of hot milk. Cook and stir over simmering water until thick and smooth. Pour mixture slowly on top of beaten eggs, stirring constantly. Return to top of double boiler. Cook and stir over simmering water about 4 minutes; remove from heat. Add gelatin, sweetener and vanilla; mix well to dissolve gelatin. Cool and chill until mixture begins to gel. Peel bananas, slice thin and measure 1 1/2 cups. Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top. Arrange remaining 1/2 cup sliced bananas on top and garnish with the vanilla crumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2-3 hours, until set and firm. To serve, cut into eight equal pieces. 9″pie = 8 servings CHO PRO FAT CAL FIBER SODIUM CHOL (g) (g) (g) – (g) (mg) (mg) :24 5 7 174 0.8 174 79 Food Exchanges per serving 1 fruit exchange plus 1 low-fat milk exchange..you can use unsalted margarine to eliminate salt. Shared by Al Massery alvism@aol.com Shared by Al Yields 8 Sweet ones
Cornmeal Berry Coffeecake
Ingredients & Directions Cake: 1/2 lb (2 sticks) unsalted butter, Softened 1 1/2 c Sugar 3 Eggs 2 ts Vanilla extract 3 Egg yolks 1/4 c Milk or buttermilk 2 c Unbleached, all-purpose Flour 1 c Stone ground yellow Cornmeal 2 ts Baking powder 1 qt Blueberries, rinsed, picked Over and dried Crumb topping: 2 c Unbleached, all-purpose Flour 1/3 c Sugar 1/3 c Brown sugar 1/2 ts Cinnamon 1/4 ts Nutmeg 12 tb (1 1/2 sticks) unsalted Butter, melted 10 x 15-inch jelly roll pan, Buttered Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Stir yolks into milk. Sift together the flour, cornmeal and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter in the prepared pan. Scatter the blueberries evenly over the batter, and press them in gently. To make the crumbs, mix the flour, sugars, cinnamon and nutmeg in a bowl. Melt the butter and stir it in. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the berries as evenly as possible. Bake the cake about 45 to 60 minutes until batter is firm and crumbs are well colored. Cool the cake in the pan on a rack. Cut the cooled cake into twenty four 3-inch squares. Remove the squares from the pan to a platter. Variations: APPLE CURRANT CRUMBCAKE SQUARES: Omit cornmeal and increase flour to 2 1/2 cups. Stir 1 cup currants into batter. Spread batter with 6 apples, peeled, cored, diced and cooked in 2 tablespoons butter and 4 tablespoons sugar until limp and cooled. Top with crumbs and bake. COOKING LIVE SHOW #CL9045 All recipes courtesy of Nick Malgieri Yields 4 servings
Lemon Sugar Bread
Ingredients & Directions 1/2 c Milk 1 Pack dry yeast 4 c Flour 1 ts Salt 3 tb Sugar 3 Eggs 1/2 c Butter, creamed Topping: 1/3 c Butter, softened Grated zest of 2 lemons Granulated sugar Scald the milk in a small pan & let cool until tepid. Crumble or sprinkle the yeast on top & leave until dissolved, about 5 minutes. Sift the flour onto a work surface with the salt & sugar & make a large well in the center. Add the eggs & yeast mixture & work lightly with your hand until mixed. Using a pastry scraper or spatula, gradually draw in the flour, working the mixture until it forms large crumbs. Press it into a ball; the dough should be soft & slightly sticky; if necessary add more flour. Flour the work surface & knead the dough until it is smooth & elastic, at least 5 minutes. Work in the creamed butter & continue kneading until the dough is smooth again, 2-3 minutes. Shape the dough into a ball, transfer it to an oiled bowl & leave to rise in a warm place until doubled in bulk, 1-1/2 hours. Butter a baking sheet. Turn the dough on to a lightly floured surface & knead lightly to knock out the air. Roll it to the largest possible round that will fit the baking sheet, preferably 50 cm across. Transfer the dough round to the buttered baking sheet & with your knuckles, flatten the center slightly to form a 1″ border around the edge to contain the butter & sugar topping. Dot the top with butter. Mix the lemon zest with the sugar & sprinkle it on the dough. Leave the galette in a warm place to rise until light, 15-20 minutes. Heat the oven to 450 F. Bake the galette in the heated oven until browned & the sufar has formed a crisp glaze on top, 15-20 minutes. Transfer it to a rack to cool. It is best served while still warm, but can be baked a few hours ahead & warmed for serving. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Cheese-garlic Biscuits
Ingredients & Directions 2 c Bisquick original baking mix 2/3 c Milk 1/2 c Shredded cheddar cheese 1/2 Stick margarine or butter; -melted 1/4 ts Garlic powder HEAT oven to 450 degrees. Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. DROP dough by 10 to 12 spoonfuls onto ungreased cookie sheet. BAKE 8 to 10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. 10 to 12 biscuits. From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Providence Pecan Shortbread Cookie
Ingredients & Directions 7 1/2 c Krusteaz cookie mix 1 1/2 c Chopped pecans 1 c Butter Place mix, pecans and butter in mixing bowl and blend on low speed until well-mixed. Scoop dough out with small ice cream scoop onto greased cookie sheets and flatten slightly with the palm of your hand. Bake in a 375 degree oven for 8 to 10 minutes. Remove from oven and cool slightly before taking off pan. Dust lightly with powdered sugar. Makes about 4 dozen. You can buy Krusteaz cookie mix at Costco in big boxes. I have taken this to parties at church and have gotten raves. Yields 1 Servings
