Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I am so glad you dropped by. Our weather has been wonderful! It has dipped into the 50's at night and a pleasant mid-70's during the day. I could live with this forever! For those in the California area wildfires, things are not so good. Our prayers are with you.
I would like to thank Mary in TN for her kind donation. October and April are the months when reader support is needed the most. I hope anyone who is able to help does. You can go to the
Reader Support section in this newsletter or the web site for ways to do that. I thank you in advance.
The newest Monthly Theme topic is Virtual Cookie Exchange. Please visit the
Monthly Theme-Recipe Submission section of today's issue to read all about it and for the email link to use in sending in your theme and regular recipe submissions. So far, the submissions have been very good. I would love to have your favorite cookie recipes for the issue. How about it?
The recipes and other goodies in today's issue are so very good. I'm often my own worse critic but this publication contains some of the best stuff on the 'net. I hope you enjoy everything the following folks sent your way:
Leasa, IA
Treva, Knoxville, TN
Marilyn, Canton, OH
Joanna, TX (my oldest daughter)
Bill Anatooskin, Burnaby, BC, Canada
Johnny, LA
Brenda, AL
Barbara, Chula Vista, CA
Jean, Syracuse, NY
Treva, Knoxville, TN
Mary H., Montreal, Canada
Luanne, FL
Aafrin, Pune, India
Mary S., Nashville, TN
Ann, FL
Larry Holmes, Toronto, Canada
Chris M., NM
Marty B., Tell City, IN
Beverley, Montreal, Canada
We'll see you here again on Sunday, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
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Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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Food For Thought
QUOTE FOR THE DAY
Shared by Leasa, IA (Podunk)
For those of you who attended GNE and thought I was too quiet: <<giggle>>
"It is better to keep your mouth shut and be thought stupid, than to open your mouth and remove all doubt."
~Mark Reuter
Ramblings
21 Things to Remember!
Shared by Treva, Knoxville, TN
1. Faith is the ability to not panic.
2. If you worry, you didn't pray. If you pray, don't worry.
3. As a child of God, prayer is kind of like calling home every day.
4. Blessed are the flexible, for they shall not be bent out of shape.
5. When we get tangled up in our problems, be still. God wants us to be still so He can untangle the knot.
6. Do the math. Count your blessings.
7. God wants spiritual fruit, not religious nuts.
8. Dear God: I have a problem. It's me.
9. Silence is often misinterpreted, but never misquoted.
10. Laugh every day... it's like inner jogging.
11. The most important things in your home are the people.
12. Growing old is inevitable; growing up is optional.
13. There is no key to happiness. The door is always open.
14. A grudge is a heavy thing to carry.
15. He who dies with the most toys is still dead.
16. We do not remember days, but moments. Life moves too fast, so enjoy your precious moments.
17. Nothing is real to you until you experience it. Otherwise, it's just hearsay.
18. It's all right to sit on your pity pot every now and again. Just be sure to flush when you are done.
19. Surviving and living your life successfully requires courage. The goals and dreams you're seeking require courage and Risk-taking. Learn from the turtle -- it only makes progress when it sticks out its neck.
20. Be more concerned with your character than your reputation. Your character is what you really are, while your reputation is merely what others think you are.
21. When a friend makes a mistake -- don't rub it in -- rub it out.
~ Author Unknown
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Did You Know?
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Have you ever attended a holiday cookie exchange party? It is a wonderful way for busy people to serve family and friends a variety of cookies but only baking one big batch of your favorite cookie yourself! The hostess would invite about 8 or 10 friends over. She would ask each guest to bake one dozen cookies for each person invited plus another dozen for sampling during the party. That way each person can take home a full dozen of each type of cookie. How I wish we could all get together for a real cookie exchange party! What we're doing instead is having a Virtual Cookie Exchange. Send in your favorite cookie recipe (or two, or three, or more) for sharing. When the issue is posted, you'll have dozens of wonderful cookie recipes for the upcoming holidays. For this issue, we are looking for cookies, bars, brownies, candies (fudge, too!) and tarts. Thanks go to Linda in Carmel, NY for this great theme topic suggestion.
Won't you join in the fun by sharing your own recipes for Virtual Cookie Exchange? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Virtual Cookie Exchange recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Virtual Cookie Exchange. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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F-R-E-E SHIPPING ON ALL ORDERS !
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Please send your request using this link. Tell us some basic
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Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Bob in Chula Vista, CA (hubby of Barbara)
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
26th Helen S. in Rochester, Minnesota
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
30th Marvin C. in San Angelo, Texas (Jeanie's DH)
31st Patty Jo B. from Salt Lake City, Utah
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Letter to Redneck Son
Shared by Joanna, TX (my oldest daughter)
Dearest Son,
I'm writing this slow because I know you can't read fast.
We don't live where we did when you left home. Your dad read in the newspaper that most accidents happen within 20 miles of your home, so we moved. I won't be able to send you the address because the last Gander family that lived here took the house numbers when they moved so they wouldn't have to change their address.
This place is really nice. It even has a washing machine. I'm not sure about it. I put a load of clothes in and pulled the chain. We haven't seen them since.
The weather isn't bad here. It only rained twice last week; the first time for three days and the second time for four days.
Auntie Maude has sent you a pair of socks she knit, she put a third one in because she heard you have grown another foot since she last saw you.
About that coat you wanted me to send; your Uncle Billy said it would be too heavy to send in the mail with the buttons on, so we cut them off and put them in the pockets.
Jimmy locked his keys in the car yesterday. We were really worried because it took him two hours to get me and your father out.
Your sister had a baby this morning, but I haven't found out what it is yet, so I don't know if you are an aunt or uncle. The baby looks just like your brother.
Uncle Bobby fell into a whiskey vat last week. Some men tried to pull him out but he fought them off and drowned. We had him cremated, he burned for three days.
Three of your friends went off a bridge in a pickup truck. Butch was driving. He rolled down the window and swam to safety. Your other two friends were in the back. They drowned because they couldn't get the tailgate down.
There isn't much more news at this time. Nothing much out of the normal has happened.
A wealthy man was having an affair with an Italian woman for several years.
One night, during one of the rendezvous, she confided in him that she was pregnant. Not wanting to ruin his reputation or his marriage, he paid her a large sum of money to go to Italy and have the child secretly.
And if she stayed in Italy to raise the child, he would also provide her child support until the child turned 18. She agreed, but asked, how would he know when the baby was born?
To keep it discrete, he told her to simply mail him a postcard, and write, "Spaghetti" on the back. He would then arrange for child support payments to begin.
One day, about 9 months later, he came home to his confused wife. "Honey," she said, "you received a very, very strange postcard today." "Oh, just give it to me and I'll explain it," he said. The wife obeyed, and watched as her husband read the card, turned white and fainted.
On the card was written: "Spaghetti, Spaghetti, Spaghetti. Two with meatballs, one without."
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
NEW ORLEANS, LOUISIANA
NEW ORLEANS PRALINES
(pronounced praw-leens)
~Submitted by Johnny, LA
"A delicious, melt-in-your-mouth candy"
1-1/2 cups light or dark brown sugar (firmly packed)
1-1/2 cups granulated white sugar
1 cup of milk
1/4 stick of butter
1 teaspoon vanilla extract
1-1/2 cups pecan halves
dash of salt
Combine brown and white sugars, milk and salt in a heavy saucepan and stir over medium heat. Cook and stir until candy thermometer inserted in syrup mixture reaches 230 degrees OR until a drop of the hot mixture placed in a cup of ice cold water forms a soft ball. If using "soft ball" method, it is better to cook the mixture too long than not long enough.
When ready, turn off stove and let cool until the candy thermometer reaches 200 degrees OR until the mixture begins to get cloudy. Stir in butter, vanilla and pecans.
Drop by spoonfuls about the size of a cookie onto a buttered surface or aluminum foil, making sure there are pecans in each spoonful. The syrup will spread, then harden to a crusty, cloudy consistency.
If the syrup hardens in the pot or forms a crust on the sides, simply warm it up on the stove.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
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I just made the following recipe and all I can say is WOW!!! COWABUNGA!!! GOOD!!! I really don't consider them cookies it is more like candy....and only 4 ingredients...they are more like the no bake chocolate cookies that really is like candy...I just know I want to eat the whole pan!!!
1 - 10 1/2 oz. pkg. corn chips
1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
Spread chips on greased 15 x 10 x 1 baking pan. Over medium heat, bring corn syrup and sugar to boil. Boil 1 minute. Remove from heat and stir in peanut butter until smooth. Pour over corn chips. Cool. Break or cut in to pieces.
1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
3. Pour drink into two 16-ounce glasses.
Makes 2 large drinks.
ANGEL HAIR PASTA WITH SHRIMP AND BASIL
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
INGREDIENTS:
1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
DIRECTIONS:
Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
ANGEL FOOD-CHERRY-PUDDING CAKE
~Submitted by Treva, Knoxville, TN
Ingredients:
1 prepared angel food cake
1 package cherry Jell-O
1 package raspberry Jell-O
1 can cherry pie filling
Whipped cream
Directions:
Break cake into bite size pieces and put in 9x13 dish. Prepare Jell-O according to instructions on box. While warm, pour over cake pieces. Refrigerate overnight. When ready to serve, spread cherry pie filling over cake and top with whipped cream.
Serves: 10
LEMONADE
~Submitted by Mary H., Montreal, Canada
Prep time: 1 minute Servings: 2 quarts
6 1/2 cups water
1 cup ReaLemon lemon juice from concentrate
1 cup sugar
Combine ingredients. Stir until sugar dissolves. Serve over ice.
Ingredients
2 slightly beaten eggs
3/4 cup maple syrup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup milk
1/2 cup butter, melted
1 teaspoon vanilla
1 cup flaked coconut
3/4 cup rolled oats
1/2 cup chopped walnuts
1 9-inch unbaked piecrust
Directions
1. For filling: In a large mixing bowl, combine the eggs, maple syrup, granulated sugar, brown sugar, milk, butter, and vanilla. Stir together well.
2. Stir in the coconut, oats, and nuts. Pour filling into unbaked piecrust.
3. Bake in a 375 degree F oven for 35 to 40 minutes or until a knife inserted near the center of pie comes out clean.
4. Cool on a wire rack. Refrigerate within 2 hours. Cover for longer storage.
DRIED FRUIT COMPOTE WITH BOURBON AND CREME ANGLAISE
~Submitted by Aafrin, Pune, India
For the crème anglaise:
5 egg yolks
1/3 cup sugar
2 cups half-and-half
1 Tbs. vanilla extract
Pinch of salt
5 cups water
3/4 cup bourbon
2/3 cup sugar
1 large orange, preferably organic
1 1/4 cups dried apricots
1 1/4 cups dried figs, halved
1 1/4 cups pitted prunes, halved
1 cup dried sweet cherries
2 Tbs. fresh lemon juice
To make the crème anglaise, in a bowl, whisk together the egg yolks and sugar. In a heavy saucepan over medium heat, bring the half-and-half to a gentle simmer. Slowly and gradually whisk the hot half-and-half into the egg yolk mixture. Return the mixture to the pan and place over low heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon and leaves a clear path when a finger is drawn through it, about 6 minutes. Do not let the mixture boil. Immediately transfer the crème anglaise to a bowl and let cool to room temperature. Stir in the vanilla and salt. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours or up to 3 days. In a heavy, large non-aluminum pan, combine the water, bourbon and sugar. Place the pan over medium heat and stir occasionally to dissolve the sugar. Using a vegetable peeler, remove the zest of the orange in several long strips and add them to the pan. When the liquid simmers, add the apricots and figs. Cover partially and simmer, stirring gently once or twice, for 15 minutes. Add the prunes and cherries, re-cover partially and simmer until all the fruits are tender but still hold their shape, 4 to 6 minutes. Stir in the lemon juice.
To serve, remove and discard the orange zest. Divide the fruit and the poaching liquid among individual dishes. Drizzle the crème anglaise around (not over) the fruit and serve immediately.
Serves 8 to 10.
Make-Ahead Tip: The compote can be prepared up to 3 days in advance. Let it come to room temperature, then just before serving, re-warm it over low heat, stirring gently.
CHINESE CHEWS
~Submitted by Treva, Knoxville, TN
Made in a shallow cookie pan and cut into squares then rolled and tossed in confectioner's sugar. Chewy and wonderful!
3 Then add eggs which have been lightly beaten. Mix well.
4 Press mixture into ungreased cookie sheet as thin as possible. Bake for 15-20 minutes.
5 Cut into 1 -2 inch squares while hot. Roll into balls as soon as the squares are cool enough to handle then roll in confectioner's sugar. Allow to cool completely before eating.
CITRUS GREEN BEAN SALAD
~Submitted by Mary S., Nashville, TN
2 pounds green beans -- trimmed and cut into 1-inch pieces
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon coarse-grain mustard
3/4 teaspoon salt
1/2 cup olive oil
1/2 cup finely chopped red onion Freshly ground pepper -- to taste
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. Drain and set aside. In jar with a tight fitting lid, shake together all remaining ingredients. Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
CREAM OF RAW AND COOKED MUSHROOM SOUP
~Submitted by Ann, FL
7 cups vegetable stock
1 1/2 pounds fresh mushrooms
3 Tbsp butter
1/4 cup finely minced onion
3 Tbsp unbleached white or whole wheat pastry flour
2 cups milk
3 to 4 Tbsp sherry
1 tsp salt, or to taste
pepper to taste
1/4 cup chopped fresh parsley
grated nutmeg (optional)
Wash the mushrooms (save six whole ones for garnish) and cut in half. Simmer gently, uncovered, in the stock until tender, about 45 minutes. Remove mushrooms with a
colander or sieve and puree in a blender or food processor, using a little stock to moisten. Set aside remaining stock.
Melt the butter in a large, heavy-bottomed saucepan. When it begins to bubble, add the onion and cook a few minutes over very low heat, but do not brown. Add the flour, cooking and stirring a few more minutes; do not brown. Slowly stir in 2 cups of the mushroom puree, using a wire whisk to form a smooth, thick sauce. Stir in the stock and simmer very gently for 10 to 15 minutes. Heat the milk and add to the soup. Add the sherry, salt, pepper, and nutmeg. Stir in the rest of the mushroom puree and blend well. Taste and adjust seasonings. Slice the reserved mushrooms and place several pieces in each bowl. Ladle in the hot soup, top with parsley, and serve.
Source Dining In: Lettuce Entertain You by Martha Shulman, in the October 1978 issue of
Texas Monthly
KENTUCKY PECAN PIE WITH BLACK WALNUT CRUST
~Submitted by Larry Holmes, Toronto, Canada
Crust:
3/4 cup shelled black walnuts or pecans
3 tablespoons sugar
1 cup all-purpose flour
8 tablespoons butter, room temperature
1 egg yolk, beaten
1 teaspoon vanilla
1/4 teaspoon salt
Filling:
3 eggs
1/2 cup packed light or dark brown sugar
1 teaspoon vanilla
2 cups pecan halves
1 cup dark corn syrup
1/3 cup light corn syrup
2 tablespoons bourbon whiskey
1/2 cup all-purpose flour
pinch salt
Topping:
1 cup heavy cream
1 tablespoons bourbon whiskey
Preheat oven to 350 degrees F.
To make crust: In a food processor pulse the nuts and sugar until the nuts are finely ground. Add the remaining ingredients and pulse until the mixture begins to come together. Transfer the dough to an 11-inch tart pan with a removable bottom. Using your hands, press the dough from the center out toward the sides of the pan, covering the bottom and sides as evenly as possible. Bake the crust until golden, about 20 minutes. Transfer to a wire rack to cool.
To make the filling: In a medium bowl, whisk together the eggs, brown sugar, and vanilla. Whisk in the remaining ingredients and pour the filling into the warm crust. Bake 20 to 25 minutes or just until set.
Meanwhile, in a chilled medium bowl, whip the cream until stiff peaks form. Fold in the bourbon and chill until ready to serve.
Transfer the pie to a wire rack; cool to room temperature. Refrigerate, covered, for 1 hour. Remove the sides of the pan right before serving. Cut the pecan pie into wedges and top with the whipped cream.
Makes 8 to 10 servings.
GRILLED PORK TENDERLOIN WITH AUTUMN BRAISED RED CABBAGE
~Submitted by Treva, Knoxville, TN
When the air turns crisp, braise some autumn-flavored red cabbage to serve with grilled pork tenderloin.
2 whole pork tenderloins, about 2 pounds total
5 tablespoons olive oil, divided use
Salt and pepper, to taste
2 large red onions, thinly sliced
1 large head red cabbage, cored and thinly sliced
2 teaspoons ground allspice
1 1/2 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 cup dry red wine
1/2 cup red wine vinegar
2/3 cup brown sugar, firmly packed
Rub tenderloins with about 1 tablespoon olive oil and season generously with salt and pepper.
Prepare a medium-hot fire in covered kettle style grill.
Meanwhile, in a large deep skillet heat remaining 4 tablespoons olive oil over medium-high heat; add red onion and cook, stirring, until very tender, about 8 to 10 minutes. Add cabbage, raise heat to medium-high and stir until it begins to wilt. Add allspice, salt, nutmeg, cinnamon, black pepper and wine, bring to a boil. Cover, lower heat and simmer until cabbage is tender, about 8 to 10 minutes. Stir in vinegar and brown sugar. Simmer uncovered, stirring occasionally, until cabbage is very tender and liquid is absorbed, about 10 more minutes.
Grill tenderloins directly over heat, turning occasionally, until evenly browned and just done, about 12 to 15 minutes.
6 – 8 chicken tenders, boned and skinned
2/3 c. (10 2/3 Tbsp.) butter or margarine
1 1/2 to 2 lb. small white onions (can be canned) I used 1 med. diced
1 lb. small fresh mushrooms – I used I jar sliced
1 tsp. salt
1/4 tsp. pepper
1/2 to 3/4 c. dry white wine - I used Madeira
1 (12 1/2 oz.) can chicken broth
3 Thsp. cornstarch
1 c. heavy cream
Fry chicken in about half the butter or margarine, a few pieces at a time, until golden (about 5 minutes on each side). Heat remaining butter in large pan or Dutch oven. Sauté onions about 10 minutes. Add mushrooms and sauté an additional 5 minutes. Add chicken, salt, pepper, bay leaf; thyme, 1/2 cup Sauterne and chicken broth. Cover and simmer over low heat 20 minutes. (This much can be done a day ahead and refrigerated overnight. Reheat before proceeding.) In small bowl, make a smooth paste of cornstarch and remaining wine. Gradually add to chicken and simmer, stirring, for 15 minutes. Stir in heavy cream. Simmer, covered, for 10 minutes. Do not allow to boil vigorously or cream will separate. Remove bay leaf. Serve over rice. Alternative: Use only about half the butter or margarine. Take out the chicken when brown. Sauté the onions and mushrooms in the same fat and then just add the chicken. This will save calories and even enhances the taste. (I did it this way.)
APPLE GRUNT
~Submitted by Marty B., Tell City, IN
1/2 c. sugar
2 tbsp. butter
1 egg
1 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
2 c. sliced apples
1/2 c. sour milk or buttermilk
1/2 tsp. vanilla
6 tbsp. brown sugar
1 1/2 tbsp. flour
1/2 tsp. cinnamon
1 1/2 tbsp. butter
Cream sugar and butter together; add eggs and mix. Blend flour, salt and baking powder together and add to mixture. Mix soda with milk and vanilla; mix all together. Add apple slices and pour batter into a buttered baking dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture; sprinkle over apple batter. Bake at 375 degrees for 35 to 40 minutes. Serve hot with rich milk, Half and Half or a scoop of ice cream.
Makes 4 generous servings.
CHOCOLATE-PECAN SANDWICH COOKIES
~Submitted by Marilyn, Canton, OH
The filling reminds me of German Chocolate cake frosting.
2 cups flour
1 tsp. baking powder
1/2 cup butter
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
1/4 cup water
1 tsp. vanilla
Preheat oven to 375 degrees F.
Stir together flour and baking powder.
In a mixer bowl, beat butter with an electric mixer on medium speed for 30 seconds.
Add sugar and cocoa powder, then beat until well blended.
Add egg, water and vanilla, then beat well.
Stir dry ingredients into chocolate mixture.
Cover dough, chill for 30 minutes.
Divide dough in half. On a lightly floured surface, roll dough, half at a time, to 1/8 inch thickness.
Cut into circles or stars with cookie cutters. Place cutouts onto an ungreased cookie sheet.
Bake 6-7 minutes. Remove to wire rack to cool.
Meanwhile, prepare filling.
Filling:
1 egg
1/4 cup evaporated milk
2/3 cup sugar
3 Tbsp. butter
dash salt
1 cup flaked coconut
2/3 cup finely chopped pecans
In a saucepan beat egg slightly; stir in milk; add sugar, butter and salt. Cook and stir over medium heat about 5 minutes or until thickened and bubbly.
Add coconut and pecans, mix then cool.
Spread 1 rounded teaspoon of filling on the flat side of half of the cookies. Top with remaining cookies, flat side down.
Yield - Makes 24-30 cookies
BASIC QUICK CAKE MIX
~Submitted by Treva, Knoxville, TN
5 cups flour
2 tbsp. and 2 tsp. baking powder
2 & 1/2 tsp. salt
2 & 1/2 cup sugar
1/2 cup & 2 tbsp. nonfat dry milk
1 & 1/4 cups oil
In a large mixing bowl, with a pastry blender, mix ingredients until fine. Store in an airtight container or plastic bag and use within 2 months. (Keep in refrigerator)
*VANILLA CAKE
4 cups Quick Mix for Cake
2 eggs, separated
1/3 cup water
2 teaspoons vanilla pinch salt
1/4 cup sugar
Heat oven to 350 degrees.
Grease and flour 2 round cake pans or a 9 x 13 x 2-inch pan.
Pour 4 cups of Cake Mix into a large mixing bowl. Mix yolks with 1/3 cup water and vanilla; beat well and stir into dry mix in bowl. Beat egg whites until foamy and add salt and sugar; beat until meringue forms stiff peaks. Fold beaten egg whites into the cake batter.
Pour into pan(s) and bake for 30 to 35 minutes.
*CHOCOLATE CAKE
3 & 1/2 cups quick cake mix
3/4 cup sugar
1/2 cup cocoa
3 tablespoons shortening
2 eggs
1/2 cup water
Heat oven to 350 degrees.
Blend ingredients on low speed; turn to high and mix 2 minutes.
Pour into 2 round or 1 oblong (9x13-inches) pan and bake for 35 minutes at 350 degrees.
POT-ROASTED PORK IN WHITE WINE, WITH GARLIC, FENNEL AND ROSEMARY
~Submitted by Beverley, Montreal, Canada
"This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine".. Jamie Oliver
1 (3 pound/1.5 kilogram) pork loin, boneless and skin removed
Salt and freshly ground black pepper
1 tablespoon fennel seeds
2 to 3 large knobs butter
Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay
Preheat the oven to 400 degrees F (200 degrees C).
With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden. Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with foil and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 cup butter, softened
1/5 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
2 cups cake flour
2 cups corn flakes, finely crushed (measure first, then crush)
1 cup chopped nuts
Confectioners' sugar or cinnamon sugar*
Preheat oven to 350 degrees F. Beat butter and sugar. Add vanilla extract and cinnamon. Mix in flour and corn Flakes, blending thoroughly. Stir in nuts. Roll into 1-inch balls and place on lightly greased cookie sheets. Bake For 20 to 25 minutes, until firm and golden. Roll in confectioners' sugar while still hot.
* For different tastes, try rolling half the cookies in confectioners' Sugar and the other half in granulated sugar to which you've added some cinnamon.
CRAWFISH CASSEROLE
~Submitted by Johnny, LA
Serves 6.
1 (5-oz.) pkg. Mahatma Yellow Saffron rice
1 large bell pepper, chopped
1 large onion, chopped
3 cloves garlic, pressed
1/2 cup chopped green onions
1 stick margarine
1/2 of a (10-oz.) can Ro-tel tomatoes (if you like more spice, use the whole can)
1 lb. crawfish tails (See note)
1 (10-oz.) can cream of mushroom soup
1 cup grated sharp Cheddar cheese (use more if you like it cheesier)
1. Cook rice according to instructions on package. Set aside.
2. Sauté bell pepper, onions, garlic and green onions in margarine until wilted.
3. Add Ro-tel tomatoes and crawfish tails and simmer for 10 minutes.
4. Add soup and cooked rice and stir to blend.
5. Put mixture in large buttered casserole dish, cover and bake for 45 minutes at 350 degrees.
6. Remove from oven and sprinkle cheese over top of casserole.
7. Let set a few minutes for cheese to melt or run casserole back in oven for a minute.
Note: You can substitute 1 pound shrimp or 2 boneless cooked and chopped chicken breasts for the crawfish, if desired.
CREAM OF PUMPKIN CURRY SOUP
~Submitted by Treva, Knoxville, TN
Pumpkin and chicken broth are beautifully blended with sautéed garlic and onions to form the base of this fabulous soup. Curry, coriander and crushed red pepper add zest, flavor and liveliness to this creamy combination.
3 tablespoons butter
1 cup finely chopped onion, (1 small)
1 clove garlic, finely chopped
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon ground coriander*
1/8 teaspoon crushed red pepper
3 cups water
3 teaspoons chicken base or 3 bouillon cubes
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin, (1 3/4 cups)
1 cup half-and-half
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender. Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.
Makes 4 servings.
PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and half-and-half. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
*Add another 1/8 teaspoon coriander (if desired) to taste.
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Heart Healthy
WEST COAST PILAF
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 pounds ground chuck
2-1/2 cups water
2 (8 oz) cans tomato sauce
1 green pepper, diced
4 garlic cloves, minced
1 onion, diced
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup ripe olives, chopped
1-1/2 cups long grain rice
Brown ground chuck in skillet, drain well. Put all items in Crock Pot, stir well. Cover and cook on low 5-6 hours, or 3 hours on high.
Nutritional Value per serving (1 cup): Calories: 250; Fat: 6g; Cholesterol: 50mg; Sodium: 900mg; Carbohydrates: 26g; Protein: 21g.
BAKED KANSAS CITY-STYLE BEANS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1-1/2 pounds (3 cups) dry navy beans, soaked overnight
5 cups water
1 onion, diced
2/3 cup sugar
1-1/2 tablespoons salt
1 cup brown sugar, packed
3 tablespoons dark molasses
3 teaspoons dry mustard
1 cup ketchup
1/2 cup hickory style BBQ sauce
1/2 lb salt pork, cut in 1/2" cubes
Put all items in Crock Pot (in order listed). Stir well, cover and cook on low 8-10 hours or on high 4-6 hours.
Nutritional Value per serving (2/3 cup):
Calories: 360; Fat: 12g; Cholesterol: 10mg; Sodium: 1100mg; Carbohydrates: 57g; Protein: 9g.
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Diabetic Choices
OVEN-FRIED FISH
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 teaspoon vegetable oil
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne)
- 2 large egg whites
- 1 cup plain dried bread crumbs
- 1 pound flounder or sole fillets, cut on diagonal into 1-inch-wide strips
DIRECTIONS
Preheat oven to 450 degrees F. Grease cookie sheet with oil.
On waxed paper, combine flour, salt, and ground red pepper, In shallow bowl, beat egg whites just until foamy.
On separate sheet of waxed paper, place bread crumbs. Coat flounder strips with seasoned flour, shaking off excess. Dip into egg white, then coat in bread crumbs, patting crumbs to cover. Arrange fish strips on prepared cookie sheet.
Place cookie sheet on lowest oven rack and bake fish
6 minutes. With wide spatula, turn fish. Bake until just opaque throughout and golden, about 6 minutes longer.
Nutritional Information Per Serving (1/4 of recipe): Calories: About 267, Protein: 27 g, Carbohydrate: 26 g, Fat: 5 g, Cholesterol: 54 mg, Sodium: 642 mg Diabetic Exchanges: 3 Lean Meat, 2-1/2 Bread/Starch
Drain the peaches and puree them in a blender or food processor until smooth. Wash the raspberries.
In a small bowl, place one-eighth of the yogurt at the bottom. Place one-eighth of the peach puree on top. Place one-eighth of the raspberries on the peach layer. Repeat this layer, then top with chopped walnuts. Garnish each glass with a few raspberries and a mint leaf.
Nutritional Information Per Serving (9 ounces): Calories: 297, Fat: 18 g, Cholesterol: 7 mg, Sodium: 83 mg, Carbohydrate: 25 g, Dietary Fiber: 6 g, Sugars: 17 g, Protein: 14 g Diabetic Exchanges: 1 Very Lean Meat, 1 Fruit, 3-1/2 Fat
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~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Makes 2 servings
Start to Finish: 40 minutes
Ingredients:
4 8-inch flour tortillas
2 tablespoons reduced-sodium soy sauce
1 teaspoon cornstarch
1 8-ounce pork tenderloin
1 teaspoon cooking oil
1/2 teaspoon hot chili oil or 1/8 teaspoon crushed red pepper
1 clove garlic, minced
1 cup packaged shredded cabbage with carrot (coleslaw mix)
1 cup fresh sprouts (such as sunflower or bean sprouts)
1/4 cup sliced green onions
1/4 cup bottled plum sauce
Directions:
Wrap tortillas tightly in foil. Heat in a 350¿ oven for 10 to 15 minutes or until warm and soft.*
Meanwhile, in a medium bowl stir together the soy sauce and cornstarch. Trim fat from meat. Cut meat into bite-size strips. Add the meat to soy mixture; toss to coat. Let stand at room temperature for 10 minutes.
Pour cooking oil and chili oil or crushed red pepper into a medium nonstick skillet. Heat skillet over medium-high heat. Stir-fry meat and garlic in hot oil for 1 minute. Add 1/2 cup of the cabbage, the sprouts, and green onions. Stir-fry for 3 to 4 minutes or until meat is slightly pink in center and vegetables are crisp-tender. Remove from heat.
Place the remaining cabbage in the centers of the tortillas. Spoon the pork mixture over the cabbage. Fold the bottom half of each tortilla over the filling; fold in the sides, creating a fan shape. Serve with the plum sauce.
Preheat the grill. Make a tray out of a doubled-length of heavy-duty foil large enough for the fish filet, by folding a long piece in half and folding up all four sides, with the dull side up. (The shiny side reflects, so you want it down so as not to burn the food.) Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.
Place the fish filet in the foil tray skin-side down or boned-side up if it is skinned. Smear a thin line of butter or butter-flavored margarine lengthwise on the filet(s). Squeeze lemon juice liberally over the filet(s), and then a splash of white wine. For the seasoning, sprinkle lightly with salt (optional), onion powder, garlic powder, lemon pepper, oregano, dill week, parsley flakes, and paprika.
Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet. Do NOT overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Whitefish is done when it turns opaque. This method works best with large, thick filets.
Yield: 2 servings
GRILLED CHICKEN WITH SUN-DRIED TOMATO SALSA
~Submitted by Maggie, TX
FOR THE SALSA:
2 Tbsp minced sun-dried tomatoes in oil*
1/2 cup corn niblets
2 Tbsp chopped scallions
2 Tbsp finely chopped red onion
1 clove garlic, minced
1 tsp minced jalapeno, seeds removed (use more or less to taste)
1 Tbsp fresh lime juice
2 Tbsp balsamic vinegar
2 Tbsp olive oil
4 Tbsp chopped fresh cilantro
Salt and pepper to taste
FOR THE CHICKEN:
2 boneless, skinless chicken breasts
1 Tbsp olive oil
Salt and pepper
2 sprigs fresh cilantro for garnish
In a non-reactive bowl, mix together the sun-dried tomatoes, corn niblets, scallion, red onion, garlic, jalapeno, lime juice, vinegar, 2 Tbsp olive oil and 4 Tbsp chopped fresh cilantro. Season to taste with salt and pepper.
Brush chicken breast halves with the additional 1 Tbsp of olive oil and season each side with salt and pepper. Grill chicken on rack over medium-hot coals, turning once until cooked through, about 10 to 12 minutes total.
Serve each chicken breast with a portion of the cilantro and garnish with a sprig of fresh cilantro.
*Sun dried tomatoes are available either in oil or dry packed. You can use the oil packed directly from the jar. The dry packed usually need to be reconstituted in water before using.
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Publisher's Choice
SAUSAGE AND CHEESE GRITS CASSEROLE
Makes :6 servings
"There’s no reason Southerners should get to keep this splendid soufflé-like casserole to themselves. This version comes from South Carolina, and it’s as great for supper as it is for breakfast. It’s also surprisingly light. If you’re in a rush, you can use quick-cooking grits to eliminate about 20 minutes of prep time (see note). The casserole won’t be quite as spiffy as the classic version, but it will be really good. You can put the casserole together the night before and just bake it in the morning."
1 pound bulk pork sausage
4 cups water
1/2 teaspoon salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 tablespoons butter or margarine
3 eggs, beaten
1/2 cup milk
1. Heat oven to 350°F. Spray shallow 3-quart casserole with cooking spray.
2. In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.
3. Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.
4. Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese.
5. Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving.
High Altitude (3500-6500 ft): Heat oven to 375°F. Use 1 1/4 cups uncooked quick grits.
This recipe is a little high in the fat and calorie departments but is considered a "diabetic recipe". It is very good and quite easy to prepare so I hope you will try it. I think we got 12 servings out of it because it is rich, which would reduce the fat and calories for you.
24 oz Cream cheese
4 Eggs
1 c Strawberry pourable fruit*
2 ts Vanilla
1 c Sour cream**
1/4 ts Salt Strawberries; sliced
*3/4 c strawberry fruit spread combined with 1/4 c warm water may be substituted for the pourable fruit.
**Do not use reduced-calorie sour cream.
Preheat oven to 325. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9" springform pan. Bake 50 minutes. Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off; leave cheesecake in oven, with door closed, 30 minutes. Transfer to wire rack; loosen cheesecake from rim of pan. Cool overnight. Just before serving, garnish with sliced strawberries.
1 1/2 tablespoons long-grain unconverted white rice
12 ounces (340 g) ground pork
12 ounces (340 g) ground beef
6 ounces (180 g) zucchini
2 large eggs
1/4 scant teaspoon dried Mexican oregano
3 sprigs fresh mint
8 peppercorns
3/4 teaspoon salt
1/4 scant teaspoon cumin seeds
1/3 cup (85 ml) finely chopped white onion
Sauce:
12 ounces (340 g) tomatoes
2 tablespoons vegetable oil
1 cup (250 ml) thinly sliced white onion
4 cups (1 l) light meat or chicken broth
Cover the rice well with boiling water and leave it to soak for about 45 minutes.
Grind the meat using the finest screen of the meat grinder. Trim the zucchini and chop them very finely. Add to the meat. Blend the eggs with the rest of the meatball ingredients until smooth and mix well into the meat.
Drain the rice and add it to the mixture. Make 24 meatballs, each about 1 1/2 inches (4 cm) in diameter.
Pour boiling water over the tomatoes to cover and cook for about 5 minutes. Drain and blend until almost smooth.
Heat the oil in a wide pan and cook the onion gently, until translucent, Add the tomatoes, bring it to a boil, and let it cook fast for about 3 minutes. Add the broth to the tomato sauce and bring it to a simmer. Add the meatballs, cover the pan, and let them simmer for 1 1/4 to 1 1/2 hours. Serve in deep bowls with plenty of sauce.
You can cook these albondigas ahead of time, the day before, or you can even freeze them.
This is "company food" around here. We use fresh shrimp and double up on the sauce ingredients. Very good served with rice pilaf.
4 large boneless, skinless chicken breasts
1/4 cup butter
1/3 cup green onions, chopped
1 lb. mushrooms, sliced
3 T. all-purpose flour
salt and pepper to taste
3/4 cup chicken broth
1/2 cup dry white wine
1/2 cup milk
1 cup Swiss cheese, shredded and divided
1 lb. shrimp, shelled and deveined
1/3 cup bread crumbs
Pound the chicken breasts until 1/4 inch thick; set aside.
Heat butter in a large skillet over medium heat. Add onions and mushrooms; cook until tender. Sprinkle with flour, salt and pepper. Stir until well mixed. Add chicken broth, wine, and milk. Simmer over medium heat until smooth. Add 1/2 cup cheese and continue to cook until cheese melts; remove from heat.
In a small bowl, combine shrimp and bread crumbs. Stir in 1/4 cup of sauce; mixing well.
Divide shrimp mixture into 8 portions. Place each portion in the center of chicken breast. Roll meat around stuffing and place seam side down in a lightly greased baking dish.
Pour remaining sauce over chicken. Bake at 375 degrees for 20 minutes.
Sprinkle top with remaining cheese and bake 5 minutes longer.
Serves: 8.
APPLE HONEY CRISP
2 lbs. apples, quartered and sliced (1 1/2 quarts)
1/2 cup plus 1/4 cup honey, divided use (OhioHoney.com is best!)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup flour
1/4 cup butter, softened
FOR SERVING:
Warm Nutmeg Cream (recipe follows) or ice cream
Toss apples with 1/2 cup honey, cinnamon and nutmeg in bowl. Turn into 2-quart baking dish.
For topping, beat flour with butter and the remaining 1/4 cup honey until crumbly; sprinkle over apples.
Bake at 350 degrees F for 40 to 45 minutes or until apples are tender and topping is golden.
Serve with Warm Nutmeg Cream or ice cream.
Serves 6.
Warm Nutmeg Cream
1/2 cup heavy (whipping) cream
2 tablespoons honey
2 tablespoons butter
1/4 teaspoon nutmeg
Combine cream, honey, butter, and nutmeg in saucepan and bring to boil. Simmer, stirring often, for 5 minutes or until mixture thickens slightly.
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