Day Recipe Food Community

September 3, 2009

Grammys Autumn Apple Cookies

Filed under: Recipes — Tags: , , , , , — @ 1:25 pm

a-grammy-autumn-apple-cooki
This is a home style cookie with no pretense or “fancying up”. Start to finish is 30 mins and I can promise you that your house will small like your baking an apple pie. It’s also healthy and diabetic created so they are legal for those who are sugar challenged. If sugar and fat content is not a problem in your life, simply use sugar where it says Splenda and go for the full fat yogurt (you lucky puppy!).

MAKES: 30 cookies

INGREDIENTS:

  • 1/2 cup fat free vanilla yogurt
  • 4 egg whites (or 2 whole eggs)
  • 1/4 cup margarine
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cups Splenda sugar substitute
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon apple pie spice
  • 1/2 teaspoon salt

DIRECTIONS:

  1. Beat together the yogurt, egg whites, margarine, applesauce and vanilla.
  2. Mix together the remaining ingredients in another bowl.
  3. Add the dry ingredients to the wet mix and stir until it all comes together and the flour has been absorbed.
  4. Drop onto a greased or parchment lined cookie sheets.
  5. Flatten the drops with a glass bottom that has been dampened and dipped into Splenda and add a tiny pinch of the apple pie spice to the tops of each cookie.
  6. Bake at 375 for 10-12 minutes.
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September 2, 2009

Coolness of Mint Salad

Filed under: Recipes — Tags: , , , , — @ 12:36 pm

a-coolness-of-mint-salad
Here is a perfect summer salad that is both refreshing and healthy. It’s very easy to make and is wonderful when served with a tall glass of iced tea (oolong tea would be a great choice). You can make the dressing early in the day and keep it refrigerated until ready to use. This can be either a full vegetarian meal or a wonderful side salad served with grilled meats. Using it as a side salad would give you more than 4 servings.

MAKES: 4 servings

INGREDIENTS:
Dressing:

  • 1/2 cup plain yogurt (I used fat free)
  • 1 tablespoon vegetable oil
  • 2 teaspoons honey, liquid (warm it if need be so that it will mix easily)
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon curry powder or ras el hanout
  • lettuce or spinach leaf, as needed

Salad:

  • /4 cup unsalted pistachios, toasted and coarsely chopped
  • 3 medium tart apples, cored and diced (peel the apples only if they have a tough thick skin)
  • 1/4 cup raisins or mixed dried fruit
  • 3 cups celery with leaves, diced
  • 2 tablespoons fresh mint leaves, chopped

DIRECTIONS:

  1. Toast pistachio nuts and set aside to cool.
  2. Once you’ve cooled and chopped the pistachios, combine them with the remaining salad ingredients.
  3. Whisk together the dressing ingredients in a non-reactive bowl.
  4. Pour the dressing over the salad and toss well.
  5. Divide and place a serving on a bed of lettuce or spinach leaves.
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June 29, 2009

Apple, Dried Cherry, and Walnut Salad with Maple Dressing Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 12:35 pm

“While visiting my sister in Mount Pleasant, Michigan, we had a delightful dinner at the Mountain Town Station Brewing Company and Steakhouse,” writes Marge Frazier of Houston, Texas. “The salad with greens, fruits, and nuts was amazing. Plus it had a creamy maple dressing that was delicious.”

Makes 6 servings.

INGREDIENTS

  • maple dressing
  • 1/4cup mayonnaise
  • 1/4cup pure maple syrup
  • 3tablespoons champagne vinegar or other white wine vinegar
  • 2teaspoons sugar
  • 1/2cup vegetable oilsalad
  • 15-ounce bag mixed baby greens (about 10 cups lightly packed)
  • 2granny smith apples, peeled, cored, cut into matchstick-size strips
  • 1/2cup dried tart cherries
  • 1/2cup chopped walnuts, toasted

DIRECTIONS For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)

For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.

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June 25, 2009

Apple Fennel Granita Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:11 am

Active time: 15 min Start to finish: 2 1/4 hr

Makes about 6 cups or 6 servings.

INGREDIENTS

  • 1teaspoon fennel seeds, toasted
  • 3cups sparkling apple cider (not hard) or apple juice
  • 1 1/2tablespoons superfine granulated sugar

DIRECTIONS Finely grind fennel seeds in an electric coffee/spice grinder or with a mortar and pestle, then stir together with cider and sugar until sugar is dissolved. Pour mixture through a fine sieve into an 8- to 9-inch baking pan, discarding solids.

Freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours total. Scrape with a fork to lighten texture, crushing any lumps.

Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).

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June 17, 2009

Creamy, Crunchy Iceberg Salad

Filed under: Featured Articles,Recipes — Tags: , , , , , , , , — @ 9:12 am

This is a delicious, creamy salad ~ perfect for the summertime. The combination of the creamy dressing with the crunch of the apple and celery makes this salad so appealing. My family enjoys eating this salad with barbequed chicken, cold cuts or falafel and fresh crusty bread, but you can serve it wherever you would serve a regular salad with a creamy dressing or even in place of coleslaw.

creamy, crunchy iceberg salad

 

INGREDIENTS:

  • 1/2 iceberg lettuce
  • 2 braeburn apples
  • 1 stick / rib of celery
  • 4 tablespoons mayonnaise – homemade or good quality store bought
  • 2 tbsp double cream
  • salt and freshly ground black pepper to taste.
 
DIRECTIONS:
 
  1. Shred / finely slice the iceberg lettuce.
  2. Core the braeburn apples and cut into small dice.
  3. Trim both ends of the celery and cut into fine dice or slices
  4. In a large bowl, mix the mayonnaise, the cream and the salt and pepper until thoroughly combined and creamy.
  5. Add the lettuce, the apple and the celery. Mix well, cover and chill for 1-2 hours before serving.
 
TIPS:
 
  1. If you cannot get hold of braeburn apples, any other crisp apple such as  Pink Lady will be fine.
  2. From time to time, I also like to add a tablepsoon of roughly chopped peanuts and sometimes a tablespoon of raisins.
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June 16, 2009

Apple Raisin Cake Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:54 pm

“Richardson’s Canal House Inn is in a historic building on the Erie Canal, outside of Rochester, New York,” says Ellen Wagner of Pittsford, New York. ” All the food is great, but the apple raisin cake is especially good. It’s so moist and delicious—know gourmet readers would love it. Will you request the recipe from the pastry chef?”

Pastry chef Debbie Maruke glazes the cake and serves it with a caramel sauce, but we think the cake is terrific on its own.

Active time: 35 min Start to finish: 1 3/4 hr

Makes 12 to 16 servings.

INGREDIENTS

  • 3cups all-purpose flour
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 1 1/2cups vegetable oil
  • 3large eggs
  • 1 1/2cups granulated sugar
  • 1/2cup packed light brown sugar
  • 1tablespoon cinnamon
  • 1/2teaspoon freshly grated nutmeg
  • 1tablespoon dark rum
  • 1teaspoon vanilla
  • 3cortland or empire apples, peeled and cut into1/4-inch dice
  • 1/2cup raisins

DIRECTIONS Preheat oven to 350°F and butterand flour a 12-cup bundt pan,knocking out excess flour.


Sift together flour, baking soda,and salt. Whisk together oil, eggs, sugars, spices, rum, and vanilla in a large bowl. Fold in flour mixtureuntil just combined. Fold in apples and raisins and spoon batter into pan.


Bake in middle of oven until a tester comes out clean, about 1 1/4 hours.


Cool cake in pan on a rack
10 minutes, then turn out onto rackto cool completely.


Cooks’ note:
• Cake keeps in an airtight container at room temperature 5 days.

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June 1, 2009

Apple and Calvados Tart Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:40 am

Galette de Pommes au Calvados

Active time: 45 min Start to finish: 3 3/4 hr (includes making pastry dough and applesauce)

Makes 8 servings.

INGREDIENTS

  • all-butter pastry dough
  • 1 3/4lb gala apples
  • 2teaspoons fresh lemon juice
  • 1/3cup plus 1/2 tablespoon granulated sugar
  • calvados applesauce
  • 3tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 1/2tablespoons apple jelly
  • 1cup chilled heavy cream
  • 1tablespoon confectioners sugar
  • 1 1/2tablespoons calvados special equipment:parchment paper; a large baking sheet (at least 14 inches wide)

DIRECTIONS Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.

Preheat oven to 425°F.

While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.

Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.

While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.

Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.

Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

Cooks’ note:
• Galette can be made 8 hours ahead and kept at room temperature.

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May 28, 2009

Easy Peasy Apple Puff Pie

Filed under: Recipes — Tags: , , , , , , — @ 3:22 am
As a general rule my family prefers a traditional apple pie made with a sweet shortcrust pastry. However, from time to time I like to make a pie using puff pastry for an alltogether lighter dessert. I always make my pastry from scratch, even phyllo, but puff pastry never seems economical to make at home. Here I have used a pack of refridgerated puff pastry dough, but if you make your own puff pastry at home, feel free to use it.

easy-peasy-apple-puff-pie-crop-0509

easy-peasy-apple-puff-pie-full-pic

Serves 8
INGREDIENTS:
 
  • 1 x 500g pack of puff pastry
  • 1 cup of homemade chunky organic applesauce
  • 6 hard dessert apples (I like Braeburns, Granny Smith or Pink Lady)
  • 3 tbsp brown sugar
  • 1 tbsp margarine
  • 1 egg, beaten
  • flour for rolling
 
DIRECTIONS:
 
  1. Remove your puff pastry form the packaging. Dust a work surface generously with some flour.
  2. Cut you block of pastry in 1/2. With the first half, roll the pastry out to a circle approx. 12″-13″.
  3. Rub the margarine all over the inside of a 10″ pie dish. Make sure you grease all the way up the inner sides so that the pie does not stick.
  4. Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish.
  5. With your fingertips, gently coax the pastry into place. Make sure that the pastry is flush with base & sides of the pie dish. Prick the base of the pastry with a fork a few times.
  6. Spoon the applesauce into the pastry case.
  7. Peel & core the apples. Cut into slices, no thicker than 5mm & lay them over the applesauce, be sure to cover all the applesauce.
  8. Dust your worksurface again with more flour & roll out the 2nd piece of pastry dough – you need to have the pastry about 10″-11″ diameter.
  9. Brush the top edges of the pastry lining the pie dish with a little of the beaten egg & carefully lay the 2nd piece of pastry dough over the apples.
  10. Make a few small slits with a small knife – these are to allow the steam to escape.
  11. Brush the pie with the beaten egg & sprinkle with the brown sugar.
  12. Bake at 220C for 30-45 minutes or until the pie is a deep golden colour, has risen well & has visable, flaky layers.
  13. Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!
 
TIP:
 
  • If you have any leftover pieces of dough, re-roll them & cut out freeform leaf shapes and spheres & stick them to the top of the pie with a little of the beaten egg.
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May 25, 2009

Apple Prune Brown Betty Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:01 pm

Active time: 35 min Start to finish: 1 3/4 hr

Makes 6 servings.

INGREDIENTS

  • 3/4cup pitted prunes (dried plums; 6 oz)
  • 1 1/4lb gala apples (3 medium), peeled, halved, cored, and cut into 1/3-inch-thick slices
  • 2tablespoons fresh lemon juice
  • 2cups toasted baguette crumbs
  • 3/4stick (6 tablespoons) unsalted butter, melted
  • 3/4cup packed dark brown sugar
  • 3/4teaspoon cinnamon
  • 1/4teaspoon saltaccompaniment:heavy cream

DIRECTIONS Put oven rack in middle position and preheat oven to 350°F.

Cover prunes with boiling-hot water in a bowl and let stand 15 minutes. Drain and quarter prunes, then toss with apples and lemon juice. Stir together crumbs and butter in another bowl. Stir together brown sugar, cinnamon, and salt in a separate bowl. Spread one third of crumbs in a 9-inch pie plate. Cover with half of apple mixture, then sprinkle with half of sugar mixture. Sprinkle with half of remaining crumbs and cover with remaining apples, then remaining sugar mixture. Top with remaining crumbs.

Bake, covered with foil, until apples are tender, about 40 minutes. Increase oven temperature to 425°F, remove foil, and bake until top is golden brown, about 10 minutes more. Serve warm.

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Apple Betty Squares Recipe

Filed under: Recipes — Tags: , , , — Anna @ 1:29 am

Active time: 30 min Start to finish: 2 hr

Makes 12 squares.

INGREDIENTS

  • 3slices firm white sandwich bread, torn into quarters
    for shortbread base
  • 1 1/2sticks (3/4 cup) coldunsalted butter
  • 2cups all-purpose flour
  • 1/2cup packed light brown sugar
  • 1/2teaspoon salt
    for apple filling
  • 11/4sticks (1/2 cup plus2 tablespoons)unsalted butter
  • 2lb tart apples
  • 2/3cup granulated sugar
  • 2tablespoons all-purpose flour

DIRECTIONS Preheat oven to 350°F.


Prepare bread crumbs:
Grind bread to fine crumbs in a food processor. Spread in a shallow baking pan and toast in middle of oven, stirring once, until golden, about 5 minutes. Leave oven on.


Make shortbread base:
Cut butter into 1/2-inch pieces,then pulse in a food processor with flour, brown sugar, and salt untilit begins to form small lumps. Sprinkle base into a 13- by 9-inch baking pan and press evenly onto bottom. Bake in middle of oven until golden, about 20 minutes.


Prepare filling while shortbreadis baking:
Melt butter and keep warm. Peel, quarter, and core apples and thinly slice quarters crosswise. Stir together sugar and flour in a small bowl.


Assemble and bake squares:
Sprinkle half of sugar mixture over hot shortbread, then top with apples and sprinkle with remaining sugar mixture. Top with bread crumbs and drizzle all of butter over them.


Bake in upper third of oven, pressing down on filling with a metal spatula halfway through baking, until apples are very tender and bread crumbs are golden, 50 minutes to 1 hour total. Cool 20 minutes in pan on a rack.


Cooks’ note:• Squares keep, covered and chilled, 3 days. Bring to room temperature before serving

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