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Reply
| | From:  Genie· (Original Message) | Sent: 10/7/2007 2:02 PM |
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Reply
| | | From: Genie· | Sent: 6/19/2008 5:29 PM |
Fried Plantains--Shirley Serve as a side dish or as a dessert. Allow at least half a plantain per person. Leaving the skin on, cut them in half, and put them into a pan of cold water. Bring them to a boil. It should take about 15 minutes of boiling to get them to the proper degree of softness. Drain them, cool them, and cut the two halves of each in two again. Gently press them flat and sauté them in hot butter. Drain on paper towel and serve. If you want, you can sprinkle them with confectioners' sugar or drizzle them with honey. They work as a dessert or a side dish. |
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Reply
| | | From: Genie· | Sent: 6/23/2008 9:19 PM |
AMISH APPLE BUTTER 1 1/2 cups apple juice concentrate or 6 cups apple juice
1/2 teaspoon allspice
2 tablespoons cinnamon
1/2 teaspoon salt
6 cups thick unsweetened applesauce Cook concentrate or juice with the spices and salt until there is about 3/4 cup
of liquid left in the pan. Add applesauce and cook slowly, stirring often. From time
to time, put a teaspoon of the mixture on a cold saucer. The apple butter is done
when no liquid runs from it. It won't take long because the cooking down is done
before the applesauce is added. | |
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Reply
| | | From: Genie· | Sent: 6/24/2008 3:37 AM |
| PLUM APPLESAUCE
Only one more fruit is added to this vibrant red applesauce,
yet its fragrance and tastiness seem to triple. Smooth and
elegant, it complements roast meats and makes a wonderful
dessert on its own.
2 lb Gala or McIntosh apples, quartered and seeded (left
unpeeled)
2 lb red or black plums, quartered and pitted
1/4 cup water
1/4 cup sugar
Cook all ingredients in a 4- to 5-quart heavy pot, covered,
over moderately low heat, stirring occasionally, until fruit
is very tender and falling apart, 1 to 1 1/4 hours. Force
mixture through a large medium-mesh sieve using a rubber
spatula, discarding peels.
Cooks' note: Plum applesauce keeps, covered and chilled, 1
week.
Makes about 6 cups.
Gourmet | September 2006 | |
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Reply
| | | From: Genie· | Sent: 8/19/2008 7:26 PM |
Apple Fritters
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1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 egg, beaten
1/2 cup plus 1 Tbsp. milk
1 1/2 cups apples, peeled and diced (golden delicous is best)
1.Sift dry ingredients together. Beat egg and milk together and pour into dry ingredients and stir until batter is smooth. 2.Peel and dice apples. Add apples to batter and blend well. 3.Drop by spoonfuls and fry in hot fat in heavy skillet. Fry until golden brown on both sides. You can also make apple rings and dip and fry.
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Reply
| | | From: Genie· | Sent: 9/15/2008 3:09 AM |
PEAR RELISH
Chop before measuring: 10 1/2 cups chopped pear 1 1/2 cups of bell pepper 3 cups of onions 6 small hot, red peppers Add together 3 cups sugar, 2 cups white vinegar, 1 tablespoon celery seed, 2 tablespoon prepared mustard, 2 teaspoon salt Boil then add pear mixture Cook 30 minutes | |
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Reply
| | | From: Genie· | Sent: 9/28/2008 11:50 PM |
| Baked Peaches | | 4 tbsp. honey
4 tbsp. sugar
4 tbsp. butter, melted
4 tbsp. lemon juice
1/4 tsp. cinnamon | | | Instructions | | Combine together. Set mixture aside. Peel and pit 6 freestone peaches. Place peach halves in baking dish. Fill cavity with honey mixture. Pour 1/3 cup water around peaches. Bake at 375 degrees for 15 or 20 minutes. Serve with roast pork or chicken, or pour over angel food cake. . | | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 7:56 PM |
| SAVORY APPLESAUCE
This is wonderful with roasted chicken, meats or a potato
pancake.
10 Granny Smith apples, peeled, cored, and cut into 8 pieces
each
1 cup sugar
3/4 cup fresh lemon juice
2 (1-inch) pieces fresh ginger, peeled
3 whole cloves
2 sprigs fresh savory
In large, heavy-bottomed stock pot, combine apples, sugar,
lemon juice, ginger, cloves, and 1 cup water. Cover and set
over high heat. Bring to boil, then reduce heat to moderate
and simmer, covered, stirring occasionally, until apples are
very soft, about 20 minutes.
Remove from heat and blend with whisk, breaking up any
remaining apple pieces. Pass through ricer, food mill, or
fine-mesh strainer. While applesauce is still warm, stir
in sprigs of savory. Let applesauce cool, then remove savory
before serving.
Makes 6 servings.
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Reply
| | | From: Genie· | Sent: 9/29/2008 7:57 PM |
| PLUM APPLESAUCE
Only one more fruit is added to this vibrant red applesauce,
yet its fragrance and tastiness seem to triple. Smooth and
elegant, it complements roast meats and makes a wonderful
dessert on its own.
2 lb Gala or McIntosh apples, quartered and seeded (left
unpeeled)
2 lb red or black plums, quartered and pitted
1/4 cup water
1/4 cup sugar
Cook all ingredients in a 4- to 5-quart heavy pot, covered,
over moderately low heat, stirring occasionally, until fruit
is very tender and falling apart, 1 to 1 1/4 hours. Force
mixture through a large medium-mesh sieve using a rubber
spatula, discarding peels.
Cooks' note: Plum applesauce keeps, covered and chilled, 1
week.
Makes about 6 cups.
Gourmet | September 2006
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Reply
| | | From: Genie· | Sent: 10/10/2008 2:24 AM |
FRIED APPLE SLICES
3-4 apples
Sugar
2-3 tbsp. butter Wash and core apples. Then cut into slices whichever way you prefer them, crosswise is a good way about 1/4 inch to 1/2 inch thick. Dip apple slices into sugar. Heat fry pan, melt the butter and add slices. Brown slices on both sides. You do want to cook them until they're tender. Can sprinkle with sugar/cinnamon before serving. I use my electric skillet and I set it on 300 degrees to melt butter and cook apples. Might set the skillet on the burner to medium high to cook the apples. | |
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Reply
| | | From: Genie· | Sent: 10/10/2008 2:40 AM |
Stuffed Baked Apples **** - 3 large Gala apples
- 6 precooked sausage links
- 4 tablespoons butter
- ½ small onion minced
- 3 cups herb stuffing
- 1 cup water
- Coarse salt and ground pepper
- 3 to 4 tablespoons maple syrup
Melt 3 tablespoons butter in sauce pan and brown onions and warm sausage, add herb stuffing, water and season with salt and pepper. Remove from heat and let cool. Wash and core apples with melon baller, do not go all the way to the bottom, stuff each apple firmly with sausage stuffing, place remaining butter on top of each apple, and place on cookie sheet in 350 degree oven for 40 minutes or until done. Remove from oven and drizzle maple syrup into each apple core. Serve immediately.
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Reply
| | | From: Genie· | Sent: 10/11/2008 7:11 PM |
| Apple Butter
Recipe By : Graham Kerr
4 medium Granny Smith apples -- or Winesap
1/4 cup unsweetened applesauce
1/4 cup water
1/8 cup raisins
1/4 cup brown sugar
1/8 teaspoon cinnamon
1 teaspoon lemon rind -- grated
dash ground cloves
dash ground allspice
1/4 teaspoon nutmeg -- freshly grated Peel, core & slice apples. Combine apples, juice, water & raisins. Bring to a boil. Cover & simmer until apples are softened (about 1 1/2 hours). Process until smooth & return to the saucepan. Continue to simmer on very low heat. Add rest & cook another 30 minutes until very thick & a nice dark brown. Yield: 1 cup To Microwave (for 650 watt oven): Combine apples, juice, water & raisins in casserole. Microwave on high (100%), covered. Stir halfway through. Process until smooth. Add remaining ingredients & microwave on medium (50%), covered. Stir halfway through. Uncover & cook on medium another 3 minutes or until it has thickened to your liking. | |
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