PREP TIME: 5 min
COOK TIME: 7 min
YIELD: 2 1/2 cups
Ingredients:
• 3 tablespoons Crisco® Butter Shortening
OR 3 tablespoons Crisco® Butter Shortening Sticks
• 1/2 cup minced onion
• 1 (16 oz.) can whole berry cranberry sauce
• 3/4 cup Smucker's® Spiced Apple Butter
• 1/8 teaspoon ground cloves
• 1/2 to 1 tsp orange peel
Directions:
1 HEAT shortening in medium saucepan over medium heat. Add onions. Cook and stir about 2 minutes or until slightly softened.
2 ADD cranberry sauce, apple butter and cloves. Reduce heat. Simmer 5 minutes, stirring occasionally. Stir in orange peel. Serve warm or at room temperature.
Showing posts with label fall. Show all posts
Showing posts with label fall. Show all posts
Monday, December 07, 2009
Tuesday, October 27, 2009
Pumpkin Pancakes
Yield: 12 pancakes
1-1/2 cups unbleached all-purpose flour
2 tablespoons baking powder
2 tablespoons firmly packed light brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1-1/2 cups canned evaporated milk (not condensed)
1 cup solid-pack canned pumpkin
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla
1/4 cup bacon drippings (liquid, but not hot)
maple syrup, honey, or fresh fruit as accompaniment
Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings, and stir batter until well combined. Preheat greased griddle or skillet over moderate heat until drops of water scatter over surface. Pour batter onto griddle by 1/3 cupfuls. Cook pancakes for 2 minutes on each side, or until golden and cooked through. Serve with maple syrup, honey, or fruit.
1-1/2 cups unbleached all-purpose flour
2 tablespoons baking powder
2 tablespoons firmly packed light brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1-1/2 cups canned evaporated milk (not condensed)
1 cup solid-pack canned pumpkin
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla
1/4 cup bacon drippings (liquid, but not hot)
maple syrup, honey, or fresh fruit as accompaniment
Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings, and stir batter until well combined. Preheat greased griddle or skillet over moderate heat until drops of water scatter over surface. Pour batter onto griddle by 1/3 cupfuls. Cook pancakes for 2 minutes on each side, or until golden and cooked through. Serve with maple syrup, honey, or fruit.
Saturday, December 01, 2007
Creamy Creole Turkey Bake
Got this recipe from a Giant Food Flyer.
2/3 C chopped onion
2/3 C chopped celery
1/3 C chopped green pepper
1 clove garlic, minced
1 T margarine
1/4 lb. Fresh button mushrooms - cleand & sliced
4 oz light cream cheese, softened
1 can (8 oz) low-sodium stewed tomatoes, drained
1 1/2 t creole seasoning
4 oz fettuccine, cooked according to package directions
2 C cooked turkey, cut into 1/2 inch cubes
Vegetable cooking spray
1/4 grated Parmesan cheese
In medium non-stick skillet, over medium-high heat, saute onion, celery, green pepper, garlic and margarine 4-5 minutes or until vegetables are crisp-tender. Add mushrooms and saute 2 minutes. Remove from heat.
In medium bowl, blend cream cheese, tomatoes, and creole seasoning. Fold in vegetable mixture, drained fettuccine and turkey. Pour mixture into 9-inch square dish, sprayed with cooking spray. Sprinkle cheese over top and bake in a preheated 325 degree F oven for 25-30 minutes or until bubbly.
Nutrition Info per seriving:
370 calories
14 g. total fat
6 g saturated fat
690 mg sodium
2/3 C chopped onion
2/3 C chopped celery
1/3 C chopped green pepper
1 clove garlic, minced
1 T margarine
1/4 lb. Fresh button mushrooms - cleand & sliced
4 oz light cream cheese, softened
1 can (8 oz) low-sodium stewed tomatoes, drained
1 1/2 t creole seasoning
4 oz fettuccine, cooked according to package directions
2 C cooked turkey, cut into 1/2 inch cubes
Vegetable cooking spray
1/4 grated Parmesan cheese
In medium non-stick skillet, over medium-high heat, saute onion, celery, green pepper, garlic and margarine 4-5 minutes or until vegetables are crisp-tender. Add mushrooms and saute 2 minutes. Remove from heat.
In medium bowl, blend cream cheese, tomatoes, and creole seasoning. Fold in vegetable mixture, drained fettuccine and turkey. Pour mixture into 9-inch square dish, sprayed with cooking spray. Sprinkle cheese over top and bake in a preheated 325 degree F oven for 25-30 minutes or until bubbly.
Nutrition Info per seriving:
370 calories
14 g. total fat
6 g saturated fat
690 mg sodium
Caramel Apple Crisp
Ingredients:
Topping: 1 1/3 cup oats
2/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup sugar
2/3 cup toasted almonds
a pinch of salt
12/ T of butter (1 1/2 sticks), melted
Filling:
6 green apples (peeled and sliced)
2 C sugar
1/4 C corn syrup
1/4 C water
1/2 C heavy cream
2T cornstarch mixed with 2 T cold water
Directions:
To make the topping, combine the oats, flour, sugars, nuts, and salt. Stir until blended. Pour the melted butter over and mix with the fork. Chill in the fridge until ready to use.
To make the filling, whisk together the sugar, corn syrup, and 1/4 C water. Cook over medium heat without whisking until you have achieved an amber color syrup. Remove from the heat and whisk in the cream very carefully. Return to the heat and add the apples. Cook until the apples have softened slightly. Add the cornstarch mixture and cook until the mixture is thick. Pour into a square baking dish, and crumble the topping over the fruit filling. Bake at 400 degrees for 25-30 minutes, or until golden and bubbly.
Serve warm with a scoop of ice cream on top.
Topping: 1 1/3 cup oats
2/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup sugar
2/3 cup toasted almonds
a pinch of salt
12/ T of butter (1 1/2 sticks), melted
Filling:
6 green apples (peeled and sliced)
2 C sugar
1/4 C corn syrup
1/4 C water
1/2 C heavy cream
2T cornstarch mixed with 2 T cold water
Directions:
To make the topping, combine the oats, flour, sugars, nuts, and salt. Stir until blended. Pour the melted butter over and mix with the fork. Chill in the fridge until ready to use.
To make the filling, whisk together the sugar, corn syrup, and 1/4 C water. Cook over medium heat without whisking until you have achieved an amber color syrup. Remove from the heat and whisk in the cream very carefully. Return to the heat and add the apples. Cook until the apples have softened slightly. Add the cornstarch mixture and cook until the mixture is thick. Pour into a square baking dish, and crumble the topping over the fruit filling. Bake at 400 degrees for 25-30 minutes, or until golden and bubbly.
Serve warm with a scoop of ice cream on top.
Winter Squash Soup
Easy, Smooth, Delicious Winter Squash Soup
Use butternut, acorn, delicata or hubbard squash. Or use fresh pumpkin! This soup can be prepared 2 days ahead and refrigerated. It freezes great.
Ingredients:
4 lb. Winter Squash or Pumpkin
2 T (1/4 stick) butter
1 med onion, chopped
2 cloves garlic - chopped
1/2 teaspoon ground nutmeg
5 cups (or more) vegetable or chicken broth
1 apple, peeled, cored, diced
1/2 C apple cider (optional)
Garnish (optional):
Sour cream or plain yogurt
Chopped fresh cilantro or parsley
Preparation:
1. Preheat oven to 325 degrees F. Line a cookie sheet with foil and coat with vegetable oil. Cut winter squash or pumpkin into large chunks, place on cookie sheet and bake in the oven until soft (approx. 30 min.) Remove from oven, cool, peel and cut into smaller pieces.
2. Melt butter in large pot over medium-high heat. Add chopped onion, garlic and nutmeg. Saute until onion is soft but not yet brown (about 5 minutes). Add peeled squash or pumpkin pieces, broth, apple, and apple cider. Bring to boil; then reduce heat and simmer uncovered until squash and apple are tender (about 20 minutes).
3. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper (or hot pepper sauce). If soup is too thick, stir in more broth. Heat and serve.
4. Garnish each serving with a dollop of sour cream or plain yogurt. Add some chopped cilantro.
Use butternut, acorn, delicata or hubbard squash. Or use fresh pumpkin! This soup can be prepared 2 days ahead and refrigerated. It freezes great.
Ingredients:
4 lb. Winter Squash or Pumpkin
2 T (1/4 stick) butter
1 med onion, chopped
2 cloves garlic - chopped
1/2 teaspoon ground nutmeg
5 cups (or more) vegetable or chicken broth
1 apple, peeled, cored, diced
1/2 C apple cider (optional)
Garnish (optional):
Sour cream or plain yogurt
Chopped fresh cilantro or parsley
Preparation:
1. Preheat oven to 325 degrees F. Line a cookie sheet with foil and coat with vegetable oil. Cut winter squash or pumpkin into large chunks, place on cookie sheet and bake in the oven until soft (approx. 30 min.) Remove from oven, cool, peel and cut into smaller pieces.
2. Melt butter in large pot over medium-high heat. Add chopped onion, garlic and nutmeg. Saute until onion is soft but not yet brown (about 5 minutes). Add peeled squash or pumpkin pieces, broth, apple, and apple cider. Bring to boil; then reduce heat and simmer uncovered until squash and apple are tender (about 20 minutes).
3. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper (or hot pepper sauce). If soup is too thick, stir in more broth. Heat and serve.
4. Garnish each serving with a dollop of sour cream or plain yogurt. Add some chopped cilantro.
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