Saturday, December 14, 2013

Apple Cranberry Pie







The tartness of the cranberries played well with the sweeter apples, and the vanilla ice cream complimented it all. Mmm.






*Apple Cranberry Pie*


one recipe of Never Fail Pie Crust

6 c. peeled and sliced granny smith or golden delicious apples

2 c. washed cranberries dusted with 1 Tbls. flour

3/4 to 1 c. sugar, to preference

1 tsp. cinnamon

3. Tbls. cornstarch

1 Tbls. lemon juice


Preheat oven to 375°.   Prepare pie crust, rolling thin, and placing bottom crust into a deep 9" pie plate. 

Combine apples and cranberries, and drizzle with lemon juice, tossing well to coat. Combine sugar, cinnamon, and cornstarch, and toss with apple/cranberry mixture. Pour filling into pie crust. 

Roll top crust, and place on top of filling. Crimp the edges, and add fluted edge, if desired. If using a solid top rather than lattice, cut slits to allow steam to escape. Brush top crust very lightly with water, and sprinkle with a thin dusting of cane sugar. Bake for 50 minutes, until crust is lightly browned. 





Thursday, April 19, 2012

Roasted Salmon with Spring Peas, Asparagus, and Orzo


I found this super easy recipe in the May/June 2012 issue of Women's Running.

Roasted Salmon with Spring Peas, Asparagus, and Orzo
Courtesy of Women's Running and Jesse Schenker
4 generous servings

1 lb. wild salmon, filleted into 4 portions
1 1/2 cups uncooked orzo pasta
2 cups freshly shucked peas
1 bunch green asparagus, cut into 1/2 inch pieces
1 lemon, juiced
2 Tbsp. extra virgin olive oil
2 Tbsp. basil, chopped
kosher salt to taste
1/2 c. Parmigiano Reggiano, grated

Preheat oven to 400F.

Bring a large pot of water to a boil. Cook orzo in water for 8-10 minutes. Turn burner off, strain pasta, and put orzo back into the pot. Set aside.

Place salmon in a large baking dish. Drizzle with 1 Tbsp. olive oil and sprinkle with salt. Roast in oven for 8-10 minutes.

While salmon is cooking, place orzo pot on very low heat, and stir in asparagus and peas. Cook for 3-4 minutes, stirring constantly. Remove pot from heat and stir in the remaining olive oil, basil, lemon juice, and Parmigiano.

Spread finished orzo on a large platter, and top with salmon. Serve immediately.


Friday, March 2, 2012

Italian Sausage Soup


*Italian Sausage Soup*

2 pounds Italian sausage (You can use 1 pound Italian, and 1 pound hot sausage, if you prefer)
2 cloves garlic, minced
4 (14-15 oz cans) beef broth
2 cans (14-15 oz) Italian-style tomatoes - these may be whole or diced
2 cups sliced carrots
2 cans (14.5 oz) Great Northern Beans, undrained
2 medium zuchinni, sliced
6 cups fresh spinach
1/4 tsp. ground black pepper
1 tsp. salt


In a large stockpot, brown Italian sausage. Add in garlic, carrots, tomatoes, beef broth, salt and pepper. Reduce heat, and simmer 20 minutes.

Stir in beans(with liquid), and zucchini. Simmer another 20 minutes until zucchini is tender.

Remove from heat, and stir in fresh spinach. Let stand 5 minutes, or so, until the spinach wilts.

Serve with crusty bread, and enjoy!


Tuesday, October 11, 2011

Gingersnaps


Gingersnaps- Verne's grandma's recipe!

3/4 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
3/4 tsp. cloves
3/4 tsp. ginger

Combine shortening, sugar, eggs, and molasses. Mix well. Combine dry ingredients, stir well. Add to wet ingredients, and mix until all ingredients are combined. Shape dough into 48 balls; roll in sugar. Place cookies 2" apart on ungreased cookie sheet, and bake in a 375 F preheated oven for 7-9 minutes. remove to cooling racks. Store in an airtight container.



Thursday, March 3, 2011

1 c apple cider
1/3 c vinegar
1/3 c sliced green onions
1/4 c vegetable oil
3 Tbls honey
2 Tbls steak sauce
1 1/2 tsp tarragon leaves
1 tsp salt
1/4 tsp pepper

Mix all in a saucepan. Bring to a boil; Reduce heat and simmer uncovered for 20
I minutes. Place 4 boneless skinless chicken breads in a baking dish. Cover and chill overnight. The next day, cook in oven at 350 for 30-45 minutes.





Monday, February 28, 2011

Banana Bread


Banana Bread

2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed ripe banana (about 3)
1/3 c. plain, low-fat yogurt
1 tsp. vanilla extract
cooking spray




Preheat oven to 350 F.

Lightly scoop flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl. Cream with a mixer until well blended. Add the eggs, one at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture into dry mixture; beat at low speed, just until moistened. Pour batter into a greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 350 f for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely.


Wednesday, February 9, 2011

Pineapple Chicken


This delicious and easy recipe was passed on to me by my friend, Judi.


Pineapple Chicken


6 boneless, skinless chicken breasts

1 (20 oz. ) can unsweetened pineapple tidbits, drained

2 Tbls. dijon-style mustard

pepper

paprika


Arrange chicken breasts in a crockpot. Sprinkle with paprika and pepper. Mix drained pineapple and dijon mustard together; pour over chicken. Cover and cook on low 6 hours, or high 3-4.