Baked Honey Apples
4 large unpared apples (Rome Beauty, Golden Delicious Greening)
4 tablespoons honey
4 teaspoons margarine or butter
1/2 teaspoon ground cinnamon
Heat oven to 375°.
Core apples. Pare 1-inch strip of skin around middle of each apple, or pare upper half of each to prevent splitting.
Place apples in ungreased baking dish.
Place 1 teaspoon to 1 tablespoon honey, 1 teaspoon margarine and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with cinnamon. Pour water into baking dish until 1/4 inch deep.
Bake 30 to 40 minutes or until tender when pierced with fork. (Time will vary with size and variety of apple). Spoon syrup in dish over apples several times during baking if desired.
To Microwave: Prepare apples as directed – except omit water.
Place each apple in 10-ounce custard cups or individual casseroles.
Microwave uncovered on high 5 to 10 minutes, rotating cups 1/2 turn after 3 minutes, until apples are tender when pierced with fork.
Horseradish Barbecue Sauce
8 ounces tomato sauce
1/4 cup tomato paste
3 tablespoons beer
3 tablespoons cider vinegar
2 tablespoons brown sugar
1/2 teaspoon paprika
1/4 teaspoon salt
2 teaspoons prepared horseradish
Combine all ingredients, except horseradish, in a 1-quart glass measure. Stir until mixture is well blended. Cover with wax paper.
Microwave on HIGH for 8 to 9 minutes, stirring every 3 minutes.
Stir in horseradish.
Serve with fish, shrimp or beef.
Yields 20 servings.
Honey Mustard Spareribs
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons honey
4 teaspoons Dijon-style mustard
1 teaspoon garlic powder
3 pounds pork spareribs, cut into 1-rib portions
Combine Teriyaki Marinade & Sauce, honey, mustard and garlic in large bowl; add spareribs and toss until pieces are thoroughly coated.
Reserving sauce, remove ribs and place, meaty side up, in 9×13-inch microwave-safe baking dish. Let stand 10 minutes.
Cover and microwave on Medium-high (70%) 14 minutes, rotating dish once.
Meanwhile, prepare coals for grilling.
Remove ribs and place on grill 4 to 5 inches from medium-hot coals; brush with reserved sauce. Cook ribs 8 to 10 minutes, turning and brushing occasionally with remaining sauce.
(Or, place ribs on rack of broiler pan; brush with reserved sauce. Broil 4 to 5 inches from heat 6 minutes on each side; brush once with remaining sauce).
Yield: 4 to 6 servings
3 (1 lb.) pkgs. California Blend (broccoli, cauliflower, carrots)
1 stick margarine
1 lb. Cheese Whiz
Put ingredients in crockpot or microwaveable bowl and heat thoroughly.
Crock-Pot 3-Quart Manual Slow Cooker, Silver
4 lbs. pumpkin, flesh
1 qt. apple juice
1 onion, medium size
1 tablespoon garlic, cloves
1 tablespoon curry powder
1 teaspoon cinnamon
Cayenne pepper or hot sauce, to taste
Begin by baking the pumpkin. We have found that you get about 4 pounds of cooked pumpkin flesh from an 8 pound whole pumpkin. If you do not have a fresh pumpkin, you can substitute either butternut or hubbard squash.
Wash and bake the pumpkin at 350 degrees F. in a conventional oven or in a microwave oven on “high” until the pumpkin becomes tender and begins to sag. Remove the pumpkin from the oven.
Wash and peel the onion and garlic, and place them in a covered dish and bake until cooked. If you are using a conventional oven, you can bake the onion and garlic at the same time you bake the pumpkin.
Cut the pumpkin in half from top to bottom. Remove the seeds and save them for roasting. Scoop the pumpkin flesh off of the rind and place the flesh in the container of a blender. Add some apple juice to aid in blending, cover and run at high speed until smooth. Pour into a large covered microwaveable dish or in a pot. Repeat as necessary until all the pumpkin is pureed. The baked onion and garlic can be pureed with the pumpkin.
Add any remaining apple juice and the other ingredients to the covered dish or pot and mix well.
If cooking in the microwave oven, cook on high for about 15 minutes.
If cooking on the stove top, simmer for about 30 minutes, mixing frequently.
Ninja Professional Blender
1 cup sugar
1/2 cup light corn syrup
1 cup raw peanuts
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda
Combine first 4 ingredients in 2-quart microwave mixing bowl.
Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes.
Brittle should not get too brown. Stir in vanilla and soda until light and foamy.
Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces.Anchor Hocking 2 Quart Glass Batter Bowl With Lid
2 pkg. (8 squares each) Baker’s Semi-Sweet Baking Chocolate, divided*
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, softened
2 large eggs
1 teaspoon vanilla
1/2 cup all purpose flour
1/4 teaspoon baking powder
2 cups chopped walnuts
Preheat oven to 350°F. Coarsely chop 8 of the chocolate squares; set aside.
Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts.
Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.
Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets. Bake 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; remove from baking sheets to wire racks. Cool completely.
Makes: 2 1/2 dozen (depending how big you make them)
Cooking with Walnuts: 51 Recipes using Walnuts
pastry for 9-inch pie
1/4 cup strawberry jam
1 cup semi-sweet chocolate morsels
2/3 cup sweetened condensed milk
1/2 teaspoon almond extract or 1 tablespoon amaretto liqueur
2 cups sliced strawberries
3 tablespoons toasted almonds
Preheat oven to 425 degrees. Place unfolded pastry on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of a fork. Bake for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack. Spread with jam.
Microwave chocolate morsels and sweetened condensed milk, uncovered, in a medium size microwave-safe bowl on high for 1 minute. Stir. The morsels may retain some of their original shape; if necessary, microwave for additional 10- to 15-second intervals, stirring just until morsels are melted.
Stir in extract or liqueur. Pour over jam and spread to edges. Refrigerate for 1 hour or until chocolate is set.
Arrange strawberries over chocolate and sprinkle with almonds. Serve immediately.
Makes 8 servings.
Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch
Spinach Cheese Bagel Bites
4 one-day-old bagels
4 ounces fresh spinach, stems removed, chopped (about 4 cups)
1 cup shredded provolone cheese
3/4 cup shredded Swiss cheese
1/3 cup minced onion
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground nutmeg
Preheat oven to 375°F (190°C).
Split bagels in half horizontally. With a grapefruit spoon, hollow out some of the bread.
Place spinach in microwaveable bowl; sprinkle lightly with water. Cover loosely and microwave on high until spinach is wilted, about 1 minute, 20 seconds. Remove and drain well.
Combine spinach, cheeses and remaining ingredients, except bagels.
Place bagel shells on foil-lined baking sheet. Place about 1/4 cup cheese mixture on each bagel. Bake bagel until cheese has melted and edges are lightly toasted, about 8 to 10 minutes.
Cut each bagel half into quarters to make a total of 32 pieces.
Makes 32 appetizers.
1 spaghetti squash — about 3 pounds
2 tablespoons olive oil
Kosher salt and ground black pepper — to taste
2 tablespoons butter
1 1/2 pounds mixed wild mushrooms — cleaned, woody stems removed, and caps coarsely chopped
1/4 cup minced shallots
2 teaspoons minced fresh thyme
1/4 cup cognac — Port or red wine
1/2 cup low-sodium chicken stock
3 tablespoons heavy cream
1/4 cup minced fresh chives
Fresh lemon juice — to taste
Split the squash in half lengthwise and scrape out the seeds. Place the squash in a microwave-safe dish with about 1/2 inch of water; cover and microwave on high for about 15 minutes, until squash has softened all the way through. Let sit until cool enough to handle, and then use a fork to pull the insides of the squash into shreds. Transfer to a bowl, toss with 1 tablespoon of the oil, and season to taste with salt and pepper; keep warm.
Meanwhile, heat the olive oil with the butter in a large pan over medium heat. When the butter has melted, add the mushrooms and shallots. Cook, stirring, until the mushrooms have softened and released some of their liquid, about 5 minutes. Stir in the thyme, and season to taste with salt and pepper.
Pour in the cognac and chicken stock; stir to combine, then cook for about 3-4 minutes, until the liquid has partially evaporated. Remove from the heat, and stir in the cream and chives. Season to taste, adding a squeeze of lemon juice, if needed. Pour over the squash, toss to combine, and serve.
Glass Food Storage Container Set – BPA Free – Use for Home, Kitchen and Restaurant – Snap On Lids Keep Food Fresh With Airtight Seal Safe for Dishwasher, Freezer, Microwave and Oven(18 Piece)