 |
Reply
| |
Blueberry Corn Bread Serving: 12
* 1 cup yellow cornmeal
* 1 cup sifted all-purpose flour
* 1/4 cup sugar
* 4 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/4 cup shortening
* 1/2 teaspoon salt
* 1 cup fresh blueberries, rinsed and drained
Preheat oven to 4250 F. In large bowl, sift cornmeal, flour, sugar, baking Powder and salt. Add egg, milk and shortening. Beat with rotary mixer 1 minute or until smooth. In small bowl, mix 1 tablespoon flour and 1 tablespoon Sugar. Gently toss blueberries with flour and sugar mixture until berries are evenly coated. Fold blueberries into batter. Pour batter into well greased 8 x 8 X 2 inch baking pan. Bake for 20 minutes or until golden brown. |
|
 First
Previous
2-14 of 14
Next
Last
|
|
Reply
| |
Sweet Potato Cobbler Makes 10-12 servings
FILLING:
-
4 large Sweet Potatoes, peeled and sliced 1/2" thick (about 8 Cups) -
Lightly Salted Water to Cover -
2 cups Sugar -
4 Tbsp. Flour -
1 tsp. Cinnamon -
1/2 tsp. Ground Nutmeg -
1/2 cup (1 Stick) Unsalted Butter PASTRY: Filling: Place Sweet Potato slices in a large saucepan with lightly salted water to cover. Bring to a boil, then reduce heat to medium and simmer about 7-8 minutes, or until slices are just tender but still firm. Drain all but 2 cups cooking liquid from Pan. Reserve Sweet Potato slices.
To liquid in pan, add sugar, flour, cinnamon and nutmeg. Stir to combine. Add butter. Place pan over medium heat and stir until sugar and flour dissolve and butter melts. Return Sweet Potato slices to pan and let syrup bubble up. Remove from heat. Preheat Oven to 400° F.
Pastry: Combine the flour, sugar, and salt in a mixing bowl. Cut shortening into the flour until it is the consistency of cornmeal. Gradually add ice water until the dough holds its shape. Roll out on a floured board and cut into strips. Layer Sweet Potato slices in the bottom of an 8×10-inch glass baking dish. Pour syrup over. Criss-cross dough strips over the filling (like latticework) and brush pastry with melted butter. Sprinkle With sugar. Scatter pecans over top, if desired. Bake at 400° for 30 minutes or until pastry lightly browns and juices bubble up. Serve warm with vanilla ice cream. |
|
Reply
| |
Sweet Potato Casserole - 3 pounds sweet potatoes, peeled and steamed until completely soft
- 3/4 cup orange juice
- 2 eggs, beaten
- 2 Tablespoons melted butter
- 2 T. sugar
- 1 1/2 Teaspoons cinnamon
- 1/2 t. nutmeg
Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9"x13" pan. - 1/2 cup flour
- 1/4 c plus 2 T. brown sugar
- 1/2 t. cinnamon
- 1/4 c. chopped butter
- 1/2 c. chopped pecans
Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes. ~Author unknown |
|
Reply
| |
Wild Rice with Apples and Walnuts - 1 cup wild rice
- 2 cups water
- 1 Tablespoon vegetable oil
Cook rice and oil in water for 50 minutes.
-
1 cup walnuts -
1 rib of celery, chopped -
4 chopped scallions -
1 cup raisins -
1 red apple, peeled and chopped, set aside in lemon water -
2 teaspoons grated lemon rind Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside. -
3 T. lemon juice -
2 garlic cloves, minced -
1/2 t. salt -
1/3 cup olive oil -
pepper, to taste Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated. ~Author unknown |
|
Reply
| |
Harvest Baked Apples -
8 medium baking apples -
1 cup orange juice -
1/4 cup packed brown sugar -
1/2 tsp. Ground cinnamon -
1 cup shredded Sharp Cheddar -
Cheese -
1/4 cup raisins -
1/4 cup Chopped Pecans, toasted PREHEAT oven to 350°F. Remove cores from apples. Leave 1/2 inch from bottoms of apples; poke the skins with a sharp knife. Put apples in shallow baking dish. COMBINE juice, sugar and cinnamon raisins and pecans; pour over apples the last few minutes of baking. Sprinkle cheese and melt. |
|
Reply
| |
Stuffed Acorn Squash
From: www.halfmysize.com
Serves - 4
Points - 4 Ingredients: Directions:
Cut squash in half and scoop out seeds. Bake at 400 degrees, cut sides down, until tender (about 30 minutes). In the meantime, saute the chopped onions and minced garlic in the olive oil until soft. Add the chopped mushrooms and saute until the onions are browning and the mushrooms are cooked through. Add the cooked rice to the mushroom and onion mixture. Stuff each acorn squash half with the mixture. Bake at 400 degrees for 20-30 minutes, until the rice starts to brown on top. Nutrition Information:
239 cal., 4 g. fat, 6 g. fiber |
|
Reply
| |
More Mabon Recipes 3 parts Frankincense 2 parts Myrrh 1 part Rosemary 1 part Cedar 1 part Juniper Burn during fall and winter Sabbat rituals. Mabon Incense - 2 Parts Frankincense
- 1 Part Sandalwood
- 1 Part Cypress
- 1 Part Juniper
- 1 Part Pine
- 1/2 Part Oakmoss (or few drops of Oakmoss Bouquet)
- 1 Pinch Pulverized oak leaf
Burn during Mabon rituals. Stuffed Acorn Squash - 2 acorn squash, washed and cut in halves
- 1/2 stick of butter
- 1/2 cup of crushed Ritz crackers
- 1/4 cup chopped walnuts
- 1/4 cup brown sugar
- Wash and cut acorn squash in half from stem to bottom
- Scoup out the seeds and rub the inside and cut parts with butter
- Put the acorn squash on a cookie sheet
- Melt the butter, and mix in the walnuts, brown sugar, and crackers
- Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done.
Wild Rice with Apples and Walnuts Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside. - 3 T. lemon juice
- 2 garlic cloves, minced
- 1/2 t. salt
- 1/3 cup olive oil
- pepper, to taste
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated. Sweet Potato Casserole Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes. Fresh Apple Pound Cake -
2 cups sugar -
1 teaspoon salt -
1 1/2 cups vegetable oil -
1 1/2 teaspoons vanilla extract -
3 large eggs -
3 cups firm apples, diced -
3 cups plain flour -
1 cup pecans or walnuts, chopped -
1 teaspoon baking soda -
Mix together sugar and oil. -
Add eggs and beat well. -
Combine flour, baking soda, and salt. -
Add to oil mixture. -
Stir in vanilla, apples, nuts, and mix well. -
Pour batter into a greased 9 inch tube pan -
Bake at 325 degrees for 1 hour and 20 minutes or until cake is done. Icing: -
1 stick margarine -
1/4 cup evaporated milk -
1 cup light brown sugar -
1 teaspoon vanilla Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake |
|
Reply
| |
Sweet Potato Cranberry Apple Saute
From: www.halfmysize.com
Serves - 4
Points - 3 Ingredients: -
3/4 cup apple juice -
1 pound sweet potatoes, peeled and cubed -
1 large granny Smith apple, peeled and coarsely chopped -
1/4 cup dried cranberries -
2 Tablespoons maple syrup -
1/4 teaspoon salt -
2 Tablespoons chopped walnuts, toasted Directions: In a skillet heat apple juice. Add sweet potatoes; cover and cook over low heat about 12 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup and salt. Cook, covered, over low heat for 3 to 4 minutes or until apple is just tender. Uncover; boil gently for 3 to 4 minutes or until liquid is syrupy. Place in serving bowl and sprinkle with chopped nuts. Nutrition Information:
173 cal., 3 g. fat, 3 g. fiber |
|
Reply
| |
Sweet Potato Cranberry Apple Saute
From: www.halfmysize.com
Serves - 4
Points - 3 Ingredients: -
3/4 cup apple juice -
1 pound sweet potatoes, peeled and cubed -
1 large granny Smith apple, peeled and coarsely chopped -
1/4 cup dried cranberries -
2 Tablespoons maple syrup -
1/4 teaspoon salt -
2 Tablespoons chopped walnuts, toasted Directions: In a skillet heat apple juice. Add sweet potatoes; cover and cook over low heat about 12 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup and salt. Cook, covered, over low heat for 3 to 4 minutes or until apple is just tender. Uncover; boil gently for 3 to 4 minutes or until liquid is syrupy. Place in serving bowl and sprinkle with chopped nuts. Nutrition Information:
173 cal., 3 g. fat, 3 g. fiber |
|
Reply
| |
Covenstead Bread
Recipe by Gerina Dunwich 3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2-1/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice Bring the water to a boil in a saucepan. Add honey, citron, sugar, and anise seeds. Stir until the sugar completely dissolves and then remove from heat. Sift together flour, baking soda, salt, and spices, and fold into the hot honey mixture. Turn the batter into a well-greased 9 X 5 X 3-inch loaf pan and bake in a preheated 350-degree oven for one hour. Turn out on a wire rack to cool. (This recipe yields one loaf of bread.) Covenstead Bread improves if allowed to stand for a day, and it is an ideal bread to serve during Lammas and Autumn Equinox Sabbats as well as at all coven meetings. (This "Covenstead Bread" recipe is from "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes" by Gerina Dunwich, p. 169, a Citadel Press Book, Carol Publishing Group, 1994) |
|
Reply
| |
New England Apple Maple Crisp Two Mixing Bowls
9" x 13" Baking Dish
Aluminum Foil
Ingredients:
-
4 large, peeled, thinly sliced McIntosh apples -
2 tablespoons lemon juice -
1 teaspoon ground cinnamon -
1/4 cup real New England maple syrup Topping Ingredients: -
1 cup uncooked rolled oats -
1/3 cup flour -
1/2 cup sliced almonds -
2 tablespoons canola oil -
2 tablespoons real New England maple syrup -
1 teaspoon almond extract Note: Top with fresh whipped cream or vanilla ice cream if you'd like.
Instructions:
Mix sliced apples, lemon juice, cinnamon and syrup in a large mixing
bowl. Mix topping ingredients in a separate bowl and set aside.
Grease a 9" x 13" baking dish, and spread the apple mixture across the
bottom of the pan. Cover with foil and bake at 350 degrees for 30 to 40
minutes or until the apples are tender. Spread the topping evenly over
the apples and return the pan to the oven. Bake an additional 20 to 30
minutes uncovered at 350 degrees until topping is crisp. |
|
Reply
| |
Harvest Pie
From: www.halfmysize.com
Servings - 8
Points - 3 Ingredients: -
1 cup skim milk -
1 pkg. (4 serv. size) sugar free fat free butterscotch instant pudding mix -
2 cups Cool Whip Free -
1/4 cup graham cracker crumbs
non-stick cooking spray -
1 red delicious apple, chopped -
1 golden delicious apple, chopped -
2 Tbsp. chopped pecans -
1/4 cup miniature marshmallows -
1/4 cup fat free caramel topping
Directions: Preheat oven to 350 degrees. Spray a 9 inch pie plate with non-stick cooking spray. Sprinkle graham crackers into bottom of dish and pat down firmly to form crust. Bake in preheated for 5 minutes. Allow to cool completely. Pour milk into medium mixing bowl; add pudding mix and beat with a wire whisk until well blended, 1 to 2 minutes. Let stand for 1 to 2 minutes or until slightly thickened.
Fold in Cool Whip Free and mix thoroughly. Pour into crust. Chill until firm, about 2 hours.
Sprinkle with apples, pecans and marshmallows just before serving. Drizzle caramel topping over pie and serve. Nutrition Information:
161 Cal., 3 g. fat, 1.1 g. fiber
|
|
Reply
| |
Cinnamon Apple Chips - 2 cups apple juice
- 1/2 tsp cinnamon
- 2 apples
Turn oven on to 250 degrees.
Combine apple juice and cinnamon. Bring to a boil while preparing
apples. Reduce heat and keep a low boil.
Peel, core and slice apples. Drop apple slices into boiling juice;
cook 4 - 5 minutes or until slices appear translucent and lightly golden. Remove and drain; pat dry.
Place on cookie sheet and bake 30 or so minutes until lightly browned and almost dry. Cool on racks; then store in airtight container. |
|
Reply
| |
Acorn Cookies Serves: 36 Ingredients: -
1 c Butter, melted -
3/4 c Brown sugar, firmly packed -
1 1/2 c Pecans, chopped fine,* -
2 1/2 c All-purpose flour, sifted -
1/2 ts Baking powder -
1 c Semi-sweet chocolate chips Instructions: *divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans. Preheat oven to 375 degrees. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped Pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto un-greased cookie sheets; pinch Tops to point to resemble acorns. Bake for 10-12 minutes at 375 degrees. Remove from oven and cool on wire racks. In top of a double boiler over simmering water, melt chocolate chips, Stirring until smooth. Remove from heat; keep double boiler over water. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate |
|
|
First
Previous
2-14 of 14
Next
Last
|
|
Free Forum Hosting
Important Announcement
Return to ~*~ MABON
