Stuffed Baked Apples With Pecans and Cranberries

Stuffed Baked Apples With Pecans and Cranberries

Good for gluten free...and almost dairy free if someone can handle a little butter.

 

https://www.thefoodieaffair.com/stuffed-baked-apples/#recipe

Ingredients

2 large Granny Smith Apples

1/4 cup chopped pecans

1/4 cup dried cranberries

3 tablespoons brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon kosher salt

3 tablespoons unsalted butter melted

Fresh lemon juice

Fresh orange juice

Whipped cream or Ice cream optional

Instructions

Preheat oven to 400 degrees. Line a baking sheet or pan with parchment paper and set aside.

In a small bowl mix together pecans, cranberries, brown sugar, cinnamon and salt. Pour butter on ingredients and mix well.

Slice top of the apples and core the middle removing the seeds. Drizzle the juice from 1/2 of a lemon over the flesh of the apple. Pack the center of the apples with the nut/cranberry mix. Slice the orange in quarters and drizzle the juice of one 1/4 of the orange over the stuffed apple. Bake for 20 minutes. Remove and serve with whipped or ice cream.

 

 

Lion House Rolls

 

LION HOUSE ROLLS

4.52 from 252 votes

Lion House Rolls are known around the world for their incredible texture and flavor.  I've made this Lion House dinner roll recipe so many times that I've learned some tricks that I will share with you in the directions. Great for Thanksgiving, Easter, or any occasion.

prep time: 30MINUTES MINS

cook time: 20MINUTES MINS

rising time: 2HOURS HRS 30MINUTES MINS

total time: 3HOURS HRS 20MINUTES MINS

 

servings: 2 TO 2 1/2 DOZEN

INGREDIENTS

• 2 cups warm water ast. Technically the water temperature should be around 116 degrees F. 
• 2/3 cup instant nonfat dry milk, (like Nido or Nestle)
• 2 Tablespoons active dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter, softened (5 1/3 tablespoons - plus more for brushing the rolls after baking.)
• 1 large egg
• 5 to 5 1/2 cups all-purpose flour, (bread flour can be used if you have it on hand and will make for a lighter roll)

INSTRUCTIONS

• In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.
• Add the yeast to this mixture while water and milk is still warm. Let the yeast proof (dissolve and start to react) for a couple of minutes. It helps to cover it with a towel to get it to proof. It should look foamy (see Notes for more information).
• Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.
• Add up to 1/2 cup of flour. You might not need to add it all just slowly add it until the dough starts to pull away from the sides of the bowl if using a mixer. This can be done by hand as well. The dough should be soft, not overly sticky, and not too stiff. Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size (about an hour).
• Sprinkle a cutting board or counter with flour and put the dough on the flour. You want to put enough flour on the dough so that it is workable and not sticky.
• You can roll these into crescent rolls or do it the traditional Lion House way. For the Lion House way: Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. I probably use 1/4 cup melted butter brushed on here.
• You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). If you make and "L" with your thumb and pointer finger that will show you how wide and tall to cut your rectangles. See the video above for clarification.
• Then you roll them into the Lion House shape which is rolled with the tail of the roll touching the baking sheet (see pictures above) and place them on a greased (or parchment lined) baking pans with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).
• Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned. This definitely depends on the size of your rolls. Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls.

the Magical Three Packet roasts

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• 3–4 lb. chuck roast
• 1 large yellow onion, cut into wedges
• 1 packet Italian-style dressing mix
• 1 packet ranch dressing mix
• 1 packet brown gravy mix
• 2 cups water
• Salt and pepper to taste

INSTRUCTIONS

1. Season the meat with salt and pepper on both sides and pat it in.
2. [Optional step] Over medium-high heat, sear the meat on all sides in some oil until browned.
3. Transfer to a 6 qt. slow cooker and add in the onion wedges.
4. Stir the packet contents into the water until completely dissolved. Pour the gravy over the meat.
5. Cover and cook on low for 8 hours or high for 4 hours.
6. Dish and serve hot.
7. Enjoy!
8. PERFECT WITH MASHED POTATOES  You can shred the beef so slice it.

Three packets – For this recipe, I used a 0.7 oz. packet of Good Seasons Italian salad dressing and recipe mix, a 1 oz. packet of Hidden Valley seasoning and dry mix and a 0.87 oz. packet of McCormick brown gravy mix.

Season generously – Pat the beef dry with paper towels beforehand. Season your pot roast thoroughly on both sides with salt and pepper, making sure to pat the seasonings in so they adhere. I like using coarse sea salt because it’s more forgiving than your average table salt and you can be as generous as you like with it.

Sear the meat – Searing the meat before putting it in the slow cooker is one of the best ways you can get a juicy, flavorful pot roast. This step is optional but is highly recommended! Sear the roast for about 5 minutes per side until nicely browned.

Slow cooker – For big roasts like these, you need at least a 6 qt. slow cooker to fit everything. I particularly like this brand because I can sear my roasts in the insert itself and skip washing another pot.

Gravy – You can cook it down the gravy over the stovetop or by using a cornstarch slurry. This is my preferred method of thickening things and I always have some cornstarch handy specifically for thickening soups, stews, gravy, or sauces. It’s the most efficient and easiest way to thicken things.