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Apple Spice Bread
2-2/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
2 cups sugar
1 cup oil
4 eggs, beaten
2 teaspoons vanilla
4 cups coarsely chopped apples
(1 cup chopped apricot may be substituted for 1 cup apples)
1 cup raisins
1 cup chopped pecans
1 teaspoon sugar
Pecan halves
Preheat oven to 325 degrees. Mix first 5 ingredients together. Mix sugar and oil in a large bowl. Add eggs and vanilla, then stir in apples, raisins and pecans. Add flour mixture and mix well. Grease pans and line bottom with waxed paper. Pour batter into pan and smooth top. Bake for 50 to 60 minutes. After 20 minutes, pull out rack and sprinkle tops with 1 teaspoon sugar and press into nut halves. Return and finish baking. Cool 10 minutes before turning out on rack. Freezes well.
YIELDS: 2 (5 cup) pans or 3 small pans
{{ ... and I am not stalking you !}}
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Have You Licked Your Dessert Dish Lately?
By Zola Gorgon
Have you ever seen adults lap sauce from a dessert plate the way a ravenous dog licks his bowl? Well, this recipe will promote such behavior. I've seen it, so Zola knows.
So many people want lo-carb desserts that taste like something better than cardboard. Frankly, there aren't a lot of options. Things have gotten better since the early days a couple of years ago when ordering lo-carb dessert mixes meant high prices for things ordered on the Internet and resulted in desserts that went directly down the garbage disposal. I couldn't even serve them. They were disgusting. And sugar-free gelatin only goes so far to satisfy a sweet tooth.
So I've been slaving over my stove in short bursts to try to solve the problem. I'm taking the traditional desserts and putting a new spin on them and taking out the sugar. It's nothing new. Diabetics have been doing it for years. My goal is to modernize these dessert options and make sure they have a Zola twist to them.
I hope you'll like this one. Feel free to give me your reviews. The first reviews (described above) came from a group of friends who were over for dinner recently. These are folks who have no need for lo-carbs (translated to . . . they exercise more than most of us put together). They are completely healthy and don't use sweetening agents. They are all-natural. They slurped it up, cooed, and almost jumped for joy. I think they left the jumping-for-joy part off because we were watching one of the last episodes of "Sex in the City" while we ate dessert, and jumping in front of the TV would have been met with jeers.
I hope this sauce gets your cheers!
Enjoy! Zola
Lo-Carb Kahlua Coffee Dessert Sauce
1 cup heavy cream
2 Tbl Kahlua
1 tsp vanilla
1 egg yolk
1/3 cup Splenda sweetener
1/2 cup strong coffee brewed. (It can be regular coffee, decaf or even instant.)
Heat one cup of heavy cream and the Kahlua in a small sauce pan until gently boiling. Don't let it get too hot or it will boil over. (Messy.) Take off the burner and let it sit for 10 minutes.
In a separate bowl, mix the egg yolk and the Splenda. Whip by hand to mix it well. Slowly pour the warm cream mixture into the egg mix. Do this slowly and stir constantly or you'll have scrambled eggs.
Put the mixture back into the sauce pan and heat on medium so it slowly bubbles and reduces for 10 minutes. You'll want to use a wooden spoon and check toward the end to see if it is leaving a thick film on the back of the spoon. If it is, you're ready to add the coffee. When the coffee is in, simmer another five minutes to thicken it a bit more.
Cover and chill until ready to use.
Notes: I don't have a plan for what you'll serve this on. If you're on a lo-carb induction, it's difficult to find something that will qualify. You could dip lo-carb cookies in it or a low carb bar. If you're on maintenance or just watching your carb intake, you can find some more options.
This is basically a wonderfully decadent mocha "soupy sauce." In fine restaurants you'll see a pool of creme anglaise underneath desserts. This is like that. You can serve it under a piece of angel food cake. You can serve it on top of lo-carb ice cream. You can have a tee-e-e-e-ny slice of something decadent but then not feel guilty about the sauce you're slurping up off of the plate. Get it? There are a million options if you just go easy. Keep in mind, too, that Kahlua has sugar in it. You can cut the Kahlua amount down or, if you don't want the carbs or if you don't cook with liqueur at all, you can use coffee flavoring and leave out the Kahlua entirely.
For more information on Zola and to see more of her recipes, visit her Web site at www.dinnerwithzola.com/recipes/.
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Irish Stew
2 Tbsp. oil
1-1/2 lb. trimmed boneless beef round steak, cut into 3/4-inch thick chunks
2 Tbsp. flour
1 large onion, coarsely chopped
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) stewed tomatoes
1 envelope GOOD SEASONS Garlic & Herb Salad Dressing Mix
3 medium potatoes, cut into 3/4-inch chunks
3 medium carrots, cut into 1/2 pieces
HEAT oil in 5-quart saucepot on medium-high heat. Coat meat with flour. Add to saucepot with onion; cook and stir on medium heat until browned. Stir in broth, tomatoes and salad dressing mix. Bring to boil stirring occasionally. Reduce heat to low; cover and simmer 30 minutes. ADD potatoes and carrots; cover. Simmer an additional 30 minutes. Remove cover; simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.
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Fried Wontons
2 pounds ground pork
1 cup sliced water chestnuts, finely chopped
3 Tbsp. fresh ginger, grated
2 Tbsp. minced scallions
2 Tbsp. soy sauce
1 Tbsp. rice wine, sake or rice wine vinegar
1 Tbsp. sesame seed oil
2 Tbsp. cornstarch
70 wanton skins
Cooking oil for deep fat frying
Put pork in bowl and chop with a knife to allow for even mixture with other ingredients. Squeeze chopped water chestnuts in a paper towel to remove moisture and then add to pork. Add remaining ingredients except for wanton skins and cooking oil and stir well until completely mixed.
Place about 1 tsp. of the mix in the center of a wanton skin and fold the skin over to make a triangle. Pinch edges of wanton skin together while moistening with just a little water on your fingers. The water helps hold the wanton skin together.
Heat oil to 350 degrees in a wok or a deep fat fryer. Cook wantons only about 3 or 4 at a time to make sure you do not lower the cooking temperature of the oil too much. Maintaining the heat of the cooking oil will keep the wantons from absorbing too much oil. Remove wantons with a slotted spoon or frying strainer when they are golden brown. Drain on paper towels. You can keep the cooked wantons warm in the oven while you cook the remaining wantons.
Serve with sweet and sour sauce, duck sauce, plum sauce and/or hot Chinese mustard. You can substitute ground shrimp or turkey for the pork or even use a combination of all three.
Crispy Broccoli
1 bunch broccoli
1 Tbsp. dark sesame oil
2 Tbsp. rice wine vinegar
3 Tbsp. soy sauce
2 tsp. sugar
1 clove garlic, minced
1 tsp. fresh ginger, grated
1 tsp. red pepper flakes (optional but recommended)
Wash broccoli and cut florets into small pieces. Peel tough skin off outer layer of stalk and cut stalk pieces into bite-sized pieces. Steam broccoli for several minutes until crisp-tender; be careful not to overcook. Meanwhile, combine remaining ingredients in a cruet and shake well. Pour over broccoli and toss. Chill for at least 1 hour before serving.
Spicy Orange Beef
Sauce:
1/4 cup soy sauce
1/4 cup rice wine
1/2 cup water
1 Tbsp. cornstarch
1 Tbsp. sugar
1 Tbsp. sesame oil
1 tsp. Worcestershire sauce
1 Tbsp. orange rind, grated
1 clove garlic, minced
1 Tbsp. fresh ginger, grated
1/4 cup fresh orange juice
1 tsp. red pepper flakes
Beef and veggies:
1/4 cup vegetable oil
1 and 1/2 pounds London broil
1/2 pound snow peas
1 8-oz. can sliced water chestnuts
Combine sauce ingredients and mix well. Set aside. Cut London broil into 1 inch pieces and trim away fat. Heat oil in a large skillet or wok and brown beef. Remove beef and set aside. Stir-fry snow peas for several minutes until crisp-tender. Add water chestnuts and then sauce ingredients and beef and stir-fry until sauce thickens. Serve hot with hot rice.
Candied Orange Slices
1/3 cup brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 - 8 navel oranges, cut into slices
Combine sugar, cinnamon and nutmeg and sprinkle over top of oranges. Let stand a few minutes before serving. This light dessert is simple yet elegant.
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Smoked-Salmon Sandwiches, 2 ounces smoked salmon, 1/3 cup tub-style light cream cheese, 1 teaspoon lemon juice, 2 teaspoons chopped fresh or 1/2 teaspoon dried dill, 2 teaspoons minced red onion, 4, slices pumpernickel bread, 4, slices tomato, 8, slices cucumber Combine first 3 ingredients in a food processor, process until smooth. Spoon into a bowl, stir in dill and onion. Divide salmon mixture evenly between 2 bread slices, top each with 2 tomato slices, 4 cucumber slices, and 1 bread slice. Store in small zip-top bags in refrigerator., Nutrition Facts, 2 sandwiches, Facts per Serving Calories: 265 Fat: 8g Carbohydrates: 35g Cholesterol: 29mg Sodium: 760mg Protein: 15g Fiber: 4g % Cal. from Fat: 27% % Cal. from Carbs: 53%, Couscous-and-Black Bean Salad, 1 large orange, 1/8 teaspoon salt, 2/3 cup uncooked couscous, 1 cup canned black beans, rinsed and drained, 1/2 cup chopped red bell pepper, 1/4 cup chopped green onions, 2 tablespoons chopped fresh parsley, 1 tablespoon seasoned rice vinegar, 1-1/2 teaspoons vegetable oil, 1/4 teaspoon ground cumin, Grate 1/4 teaspoon orange rind, and set aside. Squeeze juice from orange over a bowl, reserve 1/4 cup juice, and set aside. Add water to remaining juice in bowl to equal 1 cup. Bring water mixture and salt to a boil in a medium saucepan, gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork. Cool slightly. Stir in orange rind, beans, bell pepper, onions, and parsley. Combine reserved 1/4 cup orange juice, vinegar, oil, and cumin. Add couscous mixture, toss well. Store salad in an airtight container in refrigerator., Nutrition Facts, 2 servings, Facts per Serving Calories: 342 Fat: 5g Carbohydrates: 62g Cholesterol: 0mg Sodium: 391mg Protein: 15g Fiber: 7g % Cal. from Fat: 13% % Cal. from Carbs: 73%, Opposing-Sides Two-Bean Dip, 1, can Great Northern beans, drained, 1/2 cup chopped onion, divided, 3 tablespoons grated Parmesan cheese, 1/2 teaspoon salt, divided, 1/2 teaspoon black pepper, divided, 2 small garlic cloves, divided, 1, can black beans, drained, 1, can chopped green chiles, drained, 1/4 teaspoon ground cumin, 1/2 cup, finely shredded reduced-fat cheddar cheese, 1/4 cup sliced green onion tops, Garlic Pita Chips, Combine the Great Northern beans, 1/4 cup chopped onion, Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 garlic clove in a food processor, process until smooth. Spoon white bean mixture into a bowl on one side, set aside., Combine the black beans, 1/4 cup chopped onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 garlic clove, chiles, and cumin in a food processor, process until smooth. Spoon black bean mixture into other side of bowl containing white bean mixture., Sprinkle cheddar cheese and green onions between 2 bean dips. Serve with Garlic Pita Chips., Nutrition Facts, 12 servings, Facts per Serving Calories: 179 Fat: 2g Carbohydrates: 30g Cholesterol: 4mg Sodium: 272mg Protein: 8g Fiber: 5g % Cal. from Fat: 10% % Cal. from Carbs: 67%, Three-Pepper Feta Roll-Ups, Cut these roll-ups in half, put a wooden pick through the tops, and serve them as an hors d'oeuvre at your next get-together., 1 cup, crumbled feta cheese, 2 tablespoons chopped fresh or 2 teaspoons dried dill, 2 tablespoons red wine vinegar, 4 red bell peppers, roasted, peeled, and cut into thin strips, 2 yellow bell peppers, roasted, peeled, and cut into thin strips, 2 orange bell peppers, roasted, peeled, and cut into thin strips, 4 garlic cloves, minced, 8, flour tortillas, 8 curly leaf lettuce leaves, Combine first 7 ingredients. Line each tortilla with a lettuce leaf. Spoon 1/2 cup bell pepper mixture down center of each tortilla, roll up., Nutrition Facts, 8 servings, Facts per Serving Calories: 213 Fat: 7g Carbohydrates: 32g Cholesterol: 13mg Sodium: 386mg Protein: 7g Fiber: 3g % Cal. from Fat: 30% % Cal. from Carbs: 60%, Slow-Cooker Barbecue-Beef Sandwiches, Cooking these steaks in a slow cooker leaves you plenty of time to relax or to do some other things. Once they're done, you've got a sandwich your family will certainly enjoy., 5 tablespoons dark brown sugar, divided, 3/4 teaspoon black pepper, 2, flank steaks, 1 cup chopped onion, 1 cup tomato paste, 3 tablespoons Worcestershire sauce, 3 tablespoons molasses, 3 tablespoons cider vinegar, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon dry mustard, 1 teaspoon ground cumin, 1/2 teaspoon salt, 10, submarine rolls, halved, Red onion slices, Dill pickle slices, Combine 1 tablespoon brown sugar and pepper, rub over both sides of steaks. Combine 1/4 cup brown sugar, onion, and next 9 ingredients, in an electric slow cooker. Add steaks, turn to coat. Cover with lid, cook on high-heat setting for 1 hour. Reduce heat setting to low, cook for 7 hours. Remove steaks, reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker, stir into sauce. Spoon 1/2 cup steak mixture onto bottom half of each roll, top with onion and pickles, if desired. Cover with tops of rolls., ---------------------------------------------------------, Nutrition Facts, 10 servings, Facts per Serving Calories: 435 Fat: 10g Carbohydrates: 57g Cholesterol: 47mg Sodium: 668mg Protein: 26g Fiber: 3g % Cal. from Fat: 21% % Cal. from Carbs: 52%, 1-ounce, 1/8-inch-thick, 1/8-inch-thick, serving size: 2 cups, 16-ounce, 15-ounce, 4.5-ounce, 2 ounces, serving size: about 3 tablespoons dip and 4 chips, 4 ounces, 8-inch, 1-pound, 2-1/2-ounce, optional, optional, onion through salt, serving size: 1 sandwich
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"Top of Stove" Stuffed Peppers
2-1/2 pounds ground lean chuck
1 medium onion, chopped
1 can condensed black bean soup
1-1/2 teaspoons chili powder
1 teaspoon sugar
1 teaspoon pepper
2 Tablespoons Worcestershire sauce or A-1 sauce
2 Tablespoons dry red wine
1 teaspoon salt
1/2 teaspoon garlic powder (optional)
1/2 teaspoon ground celery seed
2 Tablespoons chopped parsley
4 large bell peppers, halved lengthwise
Catsup :eek:
Brown meat and onion together without additional fat in large Dutch oven. Drain fat from meat. Add other ingredients, except bell peppers and catsup. Cover, and cook slowly for 10 – 15 minutes. Stir occasionally. Wash and cut peppers in half, lengthwise. Remove and discard seeds, veins and stems. Heap meat mixture into peppers. Decorate tops with dabs of catsup. Cover bottom of Dutch oven with 1/4 inch water. Carefully place stuffed peppers in water. Cover tightly with heavy lid, and steam over medium heat for 10 – 12 minutes, until peppers are tender but not soft (much better if they are slightly crisp). Meat filling can be made a day ahead and re-heated before filling peppers.
SERVES: 4 to 6
Hot Mushroom Cabbage
6 slices bacon
2 Tablespoons butter
1 pound fresh mushrooms, sliced, or
16-ounce can, drained
1/4 cup minced onion
4 cups thinly-sliced cabbage
1/2 cup water
3 Tablespoons vinegar
1 Tablespoon brown sugar
1 teaspoon salt
1 teaspoon dillweed
1/4 teaspoon pepper
Sauté bacon in skillet. Crumble and set aside. Drain all but 2 tablespoons bacon fat from skillet. Add butter to skillet and melt. Sauté mushrooms and onion for 5 minutes. Add remaining ingredients and bring to boiling point. Reduce heat. Cover and simmer for 7 minutes or until cabbage is crisp tender. Serve with crumbled bacon.
SERVINGS: 6 to 8
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Braised Baby Artichokes and New Potatoes
• 4 c. water, divided
• 3 tbsp. fresh lemon juice, divided
• 12 baby artichokes (about 1 1/2 lb.)
• 3 tbsp. extra-virgin olive oil
• 2 c. thinly vertically sliced onion
• 1 1/2 c. fresh green peas
• 1 c. chopped carrot
• 2 1/2 c. small red potatoes, quartered (about 1 lb.)
• 2 tbsp. chopped fresh dill
• 2 tbsp. chopped fresh mint
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
Combine 2 cups water and 1 tablespoon juice in a large bowl. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in water mixture, tossing to coat.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add remaining 2 cups water, peas and carrot; bring to a boil. Drain artichokes; add artichokes and potatoes to the pan. Cover, reduce heat, and simmer 45 minutes or until artichokes are tender. Uncover; cook 3 minutes. Stir in dill, mint, salt and pepper. Remove from heat; stir in remaining 2 tablespoons juice.
If fresh baby artichokes are unavailable, substitute frozen artichoke hearts, and skip the step of soaking them in lemon water.
:D
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Chick-Pea Salad
2 cups canned chick-peas, washed and drained
1/2 cup onion, finely chopped
1/2 cup parsley, finely chopped
2 cloves garlic, minced
1/3 cup lemon juice
1/3 cup olive oil
Salt and pepper to taste
Place washed and drained chick-peas in a small bowl. Combine remaining ingredients and shake well. Just before serving, pour over chick-peas and toss.
Pastitsio
1 pound ziti macaroni
1/4 cup olive oil
1 large onion, chopped
1 pound ground lamb (you may substitute pork or beef if you wish)
2 cup canned tomatoes, drained
2 cloves garlic, minced
1 tsp. oregano
1/4 tsp. ground cinnamon
Salt and fresh ground black pepper
1 egg, beaten
1/2 cup fine bread crumbs
2/3 cup Parmesan cheese, freshly grated
Bring 6 cups of water to a boil. Place ziti in boiling water for about 7 - 9 minutes, then drain and set aside. Meanwhile heat 4 Tbsp. of the olive oil in a large skillet and brown onions. Add lamb and cook until done when no more pink remains. Stir in tomatoes, garlic, oregano, cinnamon and salt and pepper. Cover and simmer for about 15 minutes. Remove from heat and stir in the egg and half the bread crumbs and set aside.
Cream Sauce
4 cups milk
2 Tbsp. butter
6 eggs
1 Tsp. salt
1/2 cup flour
Combine 3 cups milk and butter in a saucepan and heat over medium heat until hot. Remove from heat. Beat eggs until frothy. Add remaining milk and salt and continue to beat. Slowly add flour while continuing to beat. Slowly pour in heated milk mixture and bring to a boil. When mixture starts to thicken, remove from heat and set aside.
To make the Pastitsio, preheat oven to 350 degrees. Coat the bottom of a 13 x 9-inch baking pan with the remaining 2 tablespoons of olive oil and sprinkle with the remaining bread crumbs. Place half of the cooked ziti along the bottom, followed by the meat mixture. Pour half the cream sauce over meat followed by 1/3 cup of the Parmesan cheese. Place the rest of the ziti over the cheese followed by the remaining cream sauce and cheese. Bake for about 45 minutes or until golden brown. Cut into squares and serve.
Glazed Carrots
6 cups carrots cut into 1-inch diagonal slices
1/2 tsp. salt
1/4 cup brown sugar
1/2 tsp. nutmeg
1/4 cup orange juice
1 tsp. cornstarch
1/4 cup butter
Cook carrots in a small amount of salted water until tender, drain water. Combine brown sugar, nutmeg, orange juice and cornstarch and mix until smooth. Pour over carrots and cook for several minutes until mixture thickens, add butter and toss. Serve hot.
Walnut Butter Cookies
1/2 pound butter
1/4 cup sugar
1 tsp. baking powder
2 cups all-purpose flour
1/4 cup chopped walnuts
1/3 cup confectioner's sugar
Melt butter and place in a large bowl to cool. Add sugar and baking powder and mix well. Add flour one-half cup at a time and beat with a hand mixer in between additions. The dough will start to get thick. Stir in walnuts and mix. Take about 1 - 2 tablespoons of dough and roll into 2-inch logs and place on an ungreased baking sheet. Bake at 350 degrees for 15 - 18 minutes or until lightly browned. Allow cookies to cool and sprinkle with confectioner's sugar. Makes about 2 dozen cookies.
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Chocolate Meringue Pie
1 cup sugar
1/3 cup flour
6 Tablespoons baking cocoa
1/2 teaspoon salt
2-1/2 cups milk
3 egg yolks
2 Tablespoons butter
2 teaspoons vanilla extract
1 baked (9-inch) pie shell
3 egg whites
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Mix the sugar, flour, baking cocoa and salt in a bowl. Scald the milk in a saucepan. Pour 1/2 cup of the scalded milk into a bowl. Let stand until cool. Add the sugar mixture to the remaining milk in the saucepan. Cook over medium heat until thickened, stirring constantly.
Mix the cool milk with the egg yolks. Add to the chocolate mixture gradually, stirring constantly. Cook for 3 minutes, stirring constantly. Remove from the heat. Add the butter and 2 teaspoons vanilla. Cool slightly. Pour into the baked pie shell.
Beat the egg whites, 1 teaspoon vanilla and cream of tartar in a mixing bowl until stiff peaks form. Spread over the chocolate filling. Bake at 350 degrees for 15 minutes.
SERVES: 8
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SEASONINGS
These full-flavored, easily prepared blends are intended for brushing over strong-flavored oily fleshed fish, such as salmon, tuna, swordfish or shark. Each makes enough to season a whole dressed fish (3 to 4 pounds) or four fillets or steaks (6 to 8 ounces).
:D
Provencal Blend
• 2 tbsp. dry white wine
• 1 tsp. chopped fresh tarragon
• 1 tsp. chopped fresh parsley
• 1/2 tsp. chopped fresh chives
• 1/2 tsp. dried thyme
Combine and brush over fish before baking, broiling or grilling.
Lemon-Herb blend
• 2 tbsp. lemon juice
• 1 tbsp. lime juice
• 1/2 tsp. light honey
• 1 tbsp. minced fresh parsley
• 1/2 tsp. minced garlic
Combine and brush over fish before baking, broiling or grilling, or add to a fish-poaching liquid, such as court bouillon, white wine or fish broth.
Pepper
• 1 tbsp. dry white wine
• 2 tsp. minced lemon zest
• 2 tsp. freshly ground black pepper
• 1 tsp. freshly ground white pepper
• 1/2 tsp. salt
Combine and brush over fish before baking, broiling or grilling.
Honey-Ginger Blend
• 2 tbsp. mild-flavored honey
• 1 tsp. grated ginger root
• 1 clove minced garlic
• 1 teaspoon lemon juice
Combine and brush over fish before baking, broiling or grilling.
Cajun Blend
• 2 tsp. ground black pepper
• 1 tsp. cayenne pepper
• 1/2 tsp. apple cider vinegar
• 1/2 tsp. honey
• 1/4 tsp. cumin
• 1/4 tsp. ground coriander
Combine and brush over fish before baking, broiling or grilling.
:D
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Baked Apples
• 6 large cooking apples
• 1/3 c. packed brown sugar
• 1/2 tsp. ground ginger or cinnamon
• 1/3 c. chopped raisins
• 1 tsp. softened butter, optional
Preheat oven to 350 degrees. Core apples, leaving 1/4 inch in bottom to hold filling. Place in deep 9-by 13-inch baking dish. In small bowl, combine sugar, ginger or cinnamon, raisins and butter; mix well. Spoon mixture into apple cavities, mounding it. Add 1 cup water to dish around apples. Bake 45 minutes, or until apples are very soft. Serve hot or cold, spooning any cooking liquid over apples.
:D
Cranberry-Pear-Applesauce
• 2 c. fresh or frozen cranberries
• 2 c. peeled, sliced cooking apples
• 1 c. peeled, diced Bartlett pears
• 3/4 c. unsweetened apple juice
• 3/4 c. brown sugar or mild honey, or to taste
• 1 tbsp. ground cinnamon, or to taste
In a Dutch oven over medium heat, combine cranberries, apples, pears and apple juice; simmer 30 to 45 minutes, or until fruit is soft. Let cool slightly, then purée in blender until smooth. Stir in sugar or honey and cinnamon to taste.
:D
