Baked Honey Apples

Baked Honey Apples
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.

4 Servings;

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.

Spicy Orange Black and Pinto Bean Soup

Spicy Orange Black and Pinto Bean Soup
Spicy Orange Black and Pinto Bean Soup

1 lb pinto beans, dried
1 lb black beans, dried
1 or 2 teaspoons sage, dried
1 tablespoon oregano, dried
1 teaspoon cilantro, dried
5-6 bay leaves
12 cups water

8 cloves garlic
2 onions, large
2 Chipotle peppers
6 oz. orange juice concentrate

1-6 oz can tomato paste

The night before: Sort out any unwanted material (small stones or soil particles, etc.) from the dried pinto and black beans. Rinse beans and place in slow cooker set on “high.” Add the sage, oregano, cilantro, and bay leaves.

Heat the 12 cups of water in the microwave oven, 2 cups at a time, adding it to the beans in the slow cooker.

Before retiring for the night, stir beans and check to make sure the beans are covered with enough hot water. Add more water, if necessary. Reduce heat to “low.”

In the morning, stir beans, and check water level, adding more if desired. Set heat to “high.”

Peel and clean garlic cloves and onions. Remove stems from chipotle peppers. Place garlic, onions, chipotle peppers, and orange juice concentrate in blender. Run covered blender at “high” until contents are creamy. Pour the contents into a microwaveable dish or pot. Rinse out the blender container with a little water and add to the dish. Heat to boiling and add contents to slow cooker and mix in.

Add tomato paste and stir well. Continue to cook until beans are very soft. Mash some of the softened beans against the bottom of the slow cooker with a spoon or potato masher and mix well to have a thicker consistency.

Horseradish Barbecue Sauce

Horseradish Barbecue Sauce
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

Honey Mustard Spareribs
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

Pumpkin Soup (2)

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

Microwave Peanut Brittle

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

Chocolate Bliss Cookies

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

Strawberry Almond Chocolate Tart

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

Spinach Cheese Bagel Bites
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.