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.

 

 

Pistachio Bundt Cake

 I have made this a few times...easy and delicious.

https://sweetlittlebluebird.com/mrs-ds-pistachio-bundt-cake/

Ingredients

• 1 box of white cake mix
• 1 cup of water
• 2 (3.4 ounces each) Pistachio Instant Pudding mix
• 1/2 cup of oil (canola or vegetable)
• 5 large eggs
• Powdered sugar to sprinkle on top

Directions

Preheat oven to 350 degrees F.  Spray a bundt cake pan with non-stick cooking spray, making sure it is coated well.

In a large mixing bowl, beat the first four ingredients together, then add one egg at a time, beating into the mix. Mix for 2 minutes.

Pour batter into prepared bundt pan. Bake on middle rack of oven for 55-60 minutes (adjust baking time according to how fast/slow your oven bakes). Check center of cake with a toothpick to make sure it comes out clean. Remove from oven and cool in pan for 10-15 minutes, then transfer  to a cooling rack and allow to cool completely. Last, dust with powdered sugar, slice, serve, enjoy!

Margaret Melieux's Pierogi dough recipe

 500 g. flour

1 t. salt

80 g. butter

200 ml hot water

Place all in a stand mixer or food processor and combine. It will be a softer dough, maybe a bit sticky.

Continue to make pierogis as normal.

Margaret doesn't roll out the dough but pinches off a ball, flattens it out with her hands to form a circle and fills with blueberries or apples slices.  She  cooks them in boiling water as you would with potatoes/cheese/etc.  Sprinkles with sugar.  She said she rolls the apple slices in cinnamon sugar and sometimes adds sour cream to the blueberries.

Death by Chocolate all Sister Carol Paxton

 Make a chocolate cake in 9x13" pan

2 pkg chocolate mousse (or pudding) prepare as directed

16 ox container of Cool Whip (thawed)

5-6 regular size Heath Bars

1.  Cut cake into bite-size pieces and [lace half in a punch bowl.

2.  Spoon half the pudding or mousse over the cake

3.  Spoon half of the coolwhip over the mousse

4.  Crush Heath Bars and put half on top.

5.  Repeat steps 1-4 and enjoy.

Cherry Fluff

Was at Jan Warren's yesterday and she served 2 wonderful things.   Here's a sort of dessert or salad but whichever it was a perfect foil for the Sausage Crescent Bites

This morning, looking for another recipe in a family cookbook we had put together about 1982 and discovered there are several similar recipes but none exactly like this:

1-21 oz cherry pie filling (Jan used extra cherry can)
1-14 oz sweetened condensed milk
1-20 oz crushed pineapple thoroughly drained
1-8 oz thawed Cool Whip

Mix these well.

Add 1 cup mini marshmallows

Chill at least 2 hours.