Crazy Crust Apple Pie
1 c flour
1 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
2/3 c shortening
3/4 c water
1 – 1lb 50z can apple pie filling
1 Tbsp lemon juice
1/2 tsp cinnamon
Combine flour, baking powder, salt, sugar, egg, water and shortening in a
small bowl. Mix well. Pour into 9″ deep pie pan
Mix pie filling with lemon juice and cinnamon.
Pour into center of batter. Do not stir.
Bake 425º for 35 to 40 minutes
Other pie fillings may be substituted – omit lemon juice and cinnamon
Makes 6 servings.
2 tsp. canola oil
2 medium tart red apples, cored, seeded, quartered and sliced
1 medium head red cabbage, coarsely shredded (8 cups)
1/4 cup non-fat, reduced-sodium chicken broth
1/4 cup red wine vinegar
2 Tbsp. sugar
Salt and freshly ground black pepper, to taste
Heat oil in Dutch oven or deep pan over medium heat until hot. Add the
apples and cook for 5 minutes, stirring occasionally.
Stir in the remaining ingredients. Heat the mixture to boiling. Reduce heat,
cover, and simmer 35 minutes, or until the cabbage is tender. Add salt and
pepper, to taste.
Nutritional Information Per Serving:
85 calories, 2 g. total fat (0 g. saturated fat), 18 g. carbohydrate,
1 g. protein, 4 g. dietary fiber, 35 mg. sodium
COTTAGE CHEESE PANCAKES WITH PEACH AND BERRY SALAD
Cottage Cheese Pancakes Recipe
1 pound cottage cheese
2/3 cup whole wheat flour
1/3 cup multigrain oatmeal
2 egg yolks
3 tbs. honey
2 tbs. milk
1 tsp. vanilla extract
1 tsp. ground cardamom
6 egg whites
Peach and Berry Salad (recipe follows)
Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and
cardamom in large bowl.
Beat whites in another large bowl until stiff but not dry. Fold whites into
cottage cheese mixture in 2 additions.
Preheat oven to 200º.
Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter
onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes.
Cook pancakes until bottoms are brown and bubbles form on top, about 3
minutes. Turn; cook until bottoms are brown and pancakes are cooked through,
about 4 minutes. Transfer to plate and place in oven to keep warm. Repeat
with remaining batter.
Serve immediately; pass Peach and Berry Salad to spoon over pancakes.
Meatless Recipes Carnival of the Recipes
10000 Birds has the The Meatless Edition of the Carnival of the Recipes posted today.
Famous Recipes – Mexican Fruit Salad
4 cups (about 1-1/4 lbs) halved stemmed strawberries
2 cups mango chunks
2 cups melon chunks
1 cup pineapple chunks
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup sugar
1/2 tsp salt
1 to 1-1/2 tsps ancho chili powder
In large bowl, combine strawberries, mango, melon and pineapple.
Add orange juice, lime juice, sugar, salt and chili powder to taste; mix well.
Calories 105;Fat 1g:Chol 0mg;Sodium 152mg;Carbs 26g;Fiber 3g;Protein 1g
Carnival of the Recipes
is up at New Hampshire State of Mind
Carnival of the Recipes #125
CARNIVAL OF THE RECIPES, NEW HAMPSHIRE Edition!!
Next week, our host will be Diabetic Recipes
so be sure to get your recipe submissions to
email@example.com by 12 p.m CST Saturday.
… two submissions from blogs named World Famous Recipes. One recipe from a dot com and the other from a dot org. Both would be fabulous endings to world class dishes. World Famous Recipes posts a number of sinful delights, including the Fried Apples, which certainly has caught my eye.
Yield: 1-1/2 cups
– 1/2 cup finely-chopped red onion
– 2 mangoes (or 2 papaya or 6 nectarines),
peeled and diced small
– 2 Tbsp. fresh lime juice, or to taste
– 1/2 cup finely-minced fresh cilantro leaves
– 1-2 Tbsp. rice vinegar, or to taste
Place chopped onion in a heatproof bowl (e.g. Pyrex) or measuring cup and add boiling water to cover. Let stand for a few minutes.
In the meantime, mix fruit and juice in a large bowl. Add cilantro and vinegar and mix well.
Drain onion and add to fruit mixture, mixing well. Taste, adding more vinegar and/or juice if desired.
Salsa may be served immediately or can be stored, covered, in the refrigerator 2 to 3 days.
Cranberry Cool Whip
1 can of whole cranberry sauce
1 medium can of pineapple tidbits (drained
1/2 bag of mini – marshmallows
1 16 oz container Cool Whip
1/2 c. chopped toasted pecans
Mix all ingredients together.
Store in plastic bowl with tight fitting lid and put in fridge overnight.
Serve with your holiday meal.
Baked Apples with Raisin-Nut Stuffing and Caramel Sauce
8 large apples, such as Gala or Granny Smith
1/2 cup raisins
1 cup chopped walnuts
2 tablespoons brown sugar
4 tablespoons softened butter
1 1/2 cups water or apple cider for cooking the apples
fresh mint, for garnish
1/2 cup sugar
1 cup hot water
1. Preheat the oven to 350°F.
2. Remove the core from the apples with an apple corer or hollow out the core with a vegetable peeler.
3. Mix the raisins, chopped walnuts, sugar and butter together. Stuff as much of the raisin-nut mixture as you can into the hollowed-out core of each apple.
4. Put the apples into a baking pan, add enough water or cider to cover the bottom of the pan, about 1/4 of an inch high. Bake for about 30 to 40 minutes, or unitl the apples can be easily pierced with a knife and are cooked through.
For the caramel sauce:
5. Heat the sugar in a small saute pan on medium-low heat until it starts to melt and turns a dark amber color, about 5 to 7 minutes.
6. Add the water carefully; it can spatter because the sugar is so hot. Bring to a boil and cook, stirring with a wooden spoon, until the caramel disolves and the mixture is syrupy. Remove the sauce from the heat. It will thicken more as it cools.
7. Pour some of the caramel sauce onto the center of each plare. Place a baked apple in the middle and garnish with a sprig of mint.
Serving Size: 1 apple with sauce