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4 large tart apples, cored
1/2 cup apple juice
8 tablespoons brown sugar
12 red hots candies
4 tablespoons butter or margarine
1/4 teaspoon ground cinnamon
Whipped cream (optional)
Peel about 3/4 inch off the top of each apple; place in a crock pot. Pour juice over apples. Fill the center of each apple with 2 tablespoons sugar, three red hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon.
Cover and cook on LOW for 4 to 6 hours or until the apples are tender. Serve immediately with whipped cream, if desired.
Yields 4 servings.
1 cantaloupe, or other melon, cut lengthwise in half
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1/2 cup cold water
Remove seeds from melon halves; cut thin slice from bottom of each half. Scoop out melon flesh, leaving 1-inch-thick shells. Place upside-down on paper towels to drain.
Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Stir in cold water. Refrigerate 15 minutes or until slightly thickened. Pour into melon shells.
Refrigerate 3 hours or until gelatin is set. Cut into wedges.
Makes 8 servings
1/4 cup pecans
2 tablespoons olive oil
1 small shallot, chopped
1 small head cauliflower (about 1 1/2 pounds), cut into florets (about 5 cups)
kosher salt and black pepper
1 red apple (such as Fuji or Braeburn), thinly sliced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons unsalted butter
Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
Heat the oil in a large skillet over medium-high heat. Add the shallot and cook, stirring frequently, until softened, 3 to 4 minutes. Add the cauliflower and 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until golden, 4 to 6 minutes. Add the apple, thyme, and 1/2 cup water. Cover and cook until the cauliflower is tender, 8 to 10 minutes more. Stir in the butter and sprinkle with the pecans.
1 large red onion
3 cups Bosc pears
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
Freshly ground pepper to taste
1 cup coarse whole wheat dry breadcrumbs — (see note)
1/3 cup grated Parmigiano-Reggiano
Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into water. Let stand for 20 minutes.
Preheat oven to 400°F.
Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 Tbsp oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil.
Roast for 30 minutes, stirring twice.
Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to oven and roast until breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.
Serves 8, as a side dish
Note – To Make Your Own Breadcrumbs: Trim crusts from firm whole-grain sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread breadcrumbs onto a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.
4 pieces Hubbard squash
2 large apples
1/2 cup brown sugar
1 teaspoon salt
1/8 teaspoons cinnamon
1/8 teaspoons nutmeg
2 tablespoons butter
Peel squash and parboil until tender.
Peel and quarter apples.
Place squash on bottom of greased baking dish. Sprinkle with part of brown sugar and spices. Cover with apples and sprinkle with remaining sugar and spices on top. Dot with butter, cover baking dish and bake 30 minutes in moderately hot oven.