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Apple Squares
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup plus 2 tablespoons butter
1 egg, divided
milk
1 cup crushed corn flakes
8 cups peeled, cored, thinly sliced tart apples
2/3 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cup sifted confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons water
In a large mixing bowl, stir together flour and salt. Cut in
butter with a pastry blender until mixture is crumbly.
In a 1 or 2-cup measure, beat egg yolk lightly with a fork,
adding just enough milk to make 2/3 cup.
Stir milk and egg yolk mixture into flour mixture, blending with
a fork just until mixture holds together and comes away from
side of bowl.
Dived dough into 2 portions. Roll half of the dough out to line
a 10 1/2- x 15 1/2- x 1-inch baking pan (jelly roll pan). Place
dough in the pan, pressing lightly into bottom and up sides to
form the bottom crust. Sprinkle the bottom crust with crushed
cornflakes.
In a large bowl combine apple slices with sugar, ground ginger,
and ground cinnamon; stir to blend well. Arrange apple mixture
over bottom crust.
Roll out remaining dough and place over top of apples. Pinch
edges of dough together to seal. Brush top crust with lightly
beaten egg white.
Bake at 400° for 50 to 60 minutes, or until golden brown.
Combine confectioners' sugar and vanilla; stir in enough water
to make frosting. Let pastry cool slightly then spread with
frosting while still warm. Cut into squares.
Makes about 16 apple squares.
RHUBARB MUFFINS
Combine:
1 1/4 Cup Brown sugar
1/2 Cup Oil
1 Egg
2 tsp. Vanilla
1 Cup Buttermilk
1 1/2 Cup Rhubarb-diced
1/2 Cup Nuts-chopped
2 1/2 Cup Flour
1 Tbsp. Soda
1 Tbsp. Baking powder
½ tps. Salt
TOPPING:
1 Tbsp. butter-melted
1/3 Cup Sugar
1 Tbsp. Cinnamon
Beat well the sugar, oil, egg, vanilla, and buttermilk. Stir in
rhubarb and nuts. Combine dry ingredients and stir into rhubarb
mixture. Fill muffin papers 2/3 full. Combine topping
ingredients and scatter over tops.
Bake at 400' for 20-25 minutes.
Apple Rhubarb Crumble
3 cups chopped fresh or frozen rhubarb
2 medium tart apples -- peeled and chopped
1 egg
3/4 cup sugar
1/4 cup maple syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup packed brown sugar
1 pinch salt
1/2 cup cold butter
In a bowl, combine the rhubarb, apples, egg, sugar, syrup,
nutmeg and cinnamon. Pour into a greased 2-qt.baking pan. In
another bowl, combine the flour, brown sugar and salt. Cut in
butter until the mixture resembles coarse crumbs; sprinkle over
fruit mixture.
Bake at 350 for 45-55 minutes or until bubbly. Serves 6.
Rhubarb Nut Bread
1 1/2 cups light brown sugar, packed
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sour cream
1 1/2 cups diced rhubarb
1/2 cup chopped pecans or walnuts
Topping
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans or walnuts
Beat together the brown sugar, vegetable oil, egg and vanilla.
Combine flour, salt, baking soda, and baking powder; stir. Add
dry ingredients to first mixture with the sour cream. Stir in
rhubarb and nuts. Pour into 2 greased 9x5-inch loaf pans.
Combine topping ingredients; sprinkle over the loaves.
Bake at 350° for about 55 to 65 minutes, or until a wooden pick
or cake tester inserted in center comes out clean. Makes 2
loaves.
Roast Pork and Apple Dinner
4 pork chops, about 3/4 inch thick
1 onion sliced
2 cups sliced mushrooms
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1-1/2 cups MINUTE White Rice, uncooked
1 can (10-1/2 oz.) condensed chicken broth
1 broth can water
1 ½ Cup sliced apples
1 tsp. dried thyme leaves
SPRAY large nonstick skillet with cooking spray, Add chops; cook
on medium-high heat 4 min. on each side or until browned. ADD
onion, mushrooms and dressing; cook an additional 3 min. STIR in
rice, broth, water, apples and thyme. Reduce heat to medium;
simmer 10 min. or until heated through.
Rhubarb Ginger Cheesecake with Gingersnap crust
3 Cups Rhubarb
½ Cup sugar
2 Tbsp. Crystallized ginger
Whipped Cream (optional)
Mint leaves
Combine rhubarb and sugar in sauce over medium heat until sugar
is dissolved and rhubarb is tender. Cool, place into
refrigerator for a couple of hours. When rhubarb is completely
cool, add the crystallized ginger.
Crust:
1 Cup gingersnap cookie crumbs
¼ Cup melted butter
2 Tbsp. Brown sugar (packed)
Combine crust ingredients, pressing into 9-inch springform pan.
Place in freezer.
Filling:
1 envelope plain gelatin
¼ Cup orange juice
450 g cream cheese
1 tsp. vanilla
½ Cup sour cream
In small sauce pan, stir gelatin into orange juice, let stand
for 1 minute. Stir over low heat until dissolved. Remove from
heat. With an electric mixer, blend cream cheese with sugar and
vanilla until smooth. Add sour cream, blending on low speed.
Fold in rhubarb mixture until blended. Spoon over prepared
crust. Cover and chill overnight or at least 4 hours. Garnish
with whipped cream and mint leaves. Serves 12.
Chocolate Raspberry Frosting
6 (1 ounce) squares semisweet chocolate
3/4 cup heavy whipping cream
1 (4 ounce) package frozen raspberries, thawed
3 tablespoons seedless raspberry preserves
Drain thawed raspberries. Mix with raspberry preserves. Set
aside.
In a saucepan, bring cream just to a boil. Chop 6 ounces
semisweet chocolate, and stir into the cream. Remove saucepan
from heat, and continue stirring until smooth. Pour frosting
into bowl, and press sheet of plastic wrap directly against
surface of chocolate to prevent formation of a skin. Refrigerate
until thick enough to spread. Fold in raspberry mixture, spread
onto your favorite cake.
Extreme Raspberry Sauce - for chicken, beef, pork, ham or
salmon.
12 oz. bag red raspberries
1 cup ketchup
1/2 cup water
5 tbs. brown sugar
1 shake Tabasco
1 tsp. lemon juice
1/4 tsp. liquid smoke
1/2 tsp. dry mustard
1/2 tsp. chili powder
1/2 tsp. garlic salt
Dash pepper
Mix all ingredients in blender until smooth. Pour in saucepan.
Simmer on low heat for 20 minutes. Add garlic or fresh cilantro
leaves for added zest.
Raspberry Muffins
1/3 cup sugar
1/4 cup butter, softened
1 egg, beaten
2-1/3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup cream
1 tsp. vanilla extract
1-1/2 cups raspberries
In a mixing bowl, cream sugar and butter. Add egg; mix well.
Combine flour, baking powder and salt; add to the creamed
mixture alternately with cream. Stir in vanilla. Fold in
raspberries. Fill 12 greased or paper-lined muffin cups
two-thirds full. Bake at 375º for 25 to 30 minutes or until
browned. Yield: 1 dozen.
Raspberry Apple Crisp
3 c raspberries
2 c coarsely chopped apples
1 c brown sugar
3/4 c rolled oats
3/4 c flour
1 1/2 tsp cinnamon
6 T butter
Toss together berries and apples. Spread evenly over bottom of a
lightly buttered 2 qt. baking dish.
In medium bowl combine sugar, flour, cinnamon and oats. Using
pastry blender work butter into oat mixture until crumbly.
Spread over fruit, pressing down lightly. Bake 350° 40-45
minutes or until top is lightly browned. Delicious served either
warm or cool. Top with whipped cream. Serves 8
Easy Raspberry Cake
1/3 C. butter
1 C. sugar
1 egg (beaten)
1 t. vanilla
2 C. flour
3 t. baking powder
1/4 t. salt
1 C. milk
2 C. fresh raspberries
Cream butter and sugar. Add egg and vanilla. Add dry ingredients
alternating with milk, beating just enough to keep batter
smooth. Pour into greased and floured 7 1/2 x 11 inch pan and
spread or sprinkle raspberries on top. Bake at 375°F. 35 to 40
minutes. Drizzle with vanilla icing while warm.
Icing:
2 C. of icing sugar
1 t. vanilla
enough milk to make a thin icing
Mix icing sugar and vanilla and mix in enough milk to make a
thin icing. |
