Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted
FILLING:
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups cold water
3 cups diced peeled tart apples
1 teaspoon vanilla extract
Directions
In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
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Nov 25, 2009
Buttery Sweet Potato Casserole Recipe
Ingredients
2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt
TOPPING:
1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted
Directions
In a large bowl, combine the first six ingredients. Transfer to a greased 8-in. square baking dish. Combine the topping ingredients; sprinkle over sweet potato mixture.
Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 6-8 servings.
2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt
TOPPING:
1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted
Directions
In a large bowl, combine the first six ingredients. Transfer to a greased 8-in. square baking dish. Combine the topping ingredients; sprinkle over sweet potato mixture.
Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 6-8 servings.
TURKEY CREAM PUFF PIE
1 small tomato
1 small onion, finely chopped (1/2 cup)
2 tablespoons unsalted butter
1/8 teaspoon salt
2 large white mushrooms, finely chopped (1/4 cup)
1 tablespoon all-purpose flour
1/4 cup plus For filling
1 small tomato
1 small onion, finely chopped (1/2 cup)
2 tablespoons unsalted butter
1/8 teaspoon salt
2 large white mushrooms, finely chopped (1/4 cup)
1 tablespoon all-purpose flour
1/4 cup plus
Added To Shopping List!
Instructions
1.Make filling:
2.Using a sharp knife, cut a shallow X in bottom of tomato and immerse in a saucepan of boiling water 10 seconds. Immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain. Peel, seed, and finely chop tomato.
3.Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes. Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer, stirring, 1 minute (sauce will be thick). Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
4.Make cream puff dough:
5.Put oven rack in middle position and preheat oven to 375°F.
6.Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
7.Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition. Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate. Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. Push dough 1 inch up sides of filling, leaving top of filling exposed. Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
8.Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more. Let pie stand 5 minutes before serving.
1 small onion, finely chopped (1/2 cup)
2 tablespoons unsalted butter
1/8 teaspoon salt
2 large white mushrooms, finely chopped (1/4 cup)
1 tablespoon all-purpose flour
1/4 cup plus For filling
1 small tomato
1 small onion, finely chopped (1/2 cup)
2 tablespoons unsalted butter
1/8 teaspoon salt
2 large white mushrooms, finely chopped (1/4 cup)
1 tablespoon all-purpose flour
1/4 cup plus
Added To Shopping List!
Instructions
1.Make filling:
2.Using a sharp knife, cut a shallow X in bottom of tomato and immerse in a saucepan of boiling water 10 seconds. Immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain. Peel, seed, and finely chop tomato.
3.Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes. Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer, stirring, 1 minute (sauce will be thick). Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
4.Make cream puff dough:
5.Put oven rack in middle position and preheat oven to 375°F.
6.Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
7.Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition. Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate. Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. Push dough 1 inch up sides of filling, leaving top of filling exposed. Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
8.Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more. Let pie stand 5 minutes before serving.
Chocolate Orange Cupcakes
Chocolate Orange Cupcakes
1 1/2 cups flour
1/2 cup sugar
1/4 cup baking cocoa
1 tsp baking soda
1/4 tsp salt
1/2 cup mayonnaise
1 tsp grated orange peel
1 tsp vanilla
1/2 cup orange juice
1/2 cup semisweet chocolate chips
Confectioners' sugar
In a bowl, combine the flour, sugar, cocoa, baking soda, and the salt. In another bowl, combine the mayonnaise, orange peel, and vanilla. Gradually add the orange juice until blended. Stir into the dry ingredients just until combined. Stir in the chocolate chips - The Batter Will Be Thick. Fill the paper-lined muffin cups two-thirds full. Bake at 350 F for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the muffin tins to a wire rack to cool completely. Dust with confectioners' sugar.
Makes 9 cupcakes
1 1/2 cups flour
1/2 cup sugar
1/4 cup baking cocoa
1 tsp baking soda
1/4 tsp salt
1/2 cup mayonnaise
1 tsp grated orange peel
1 tsp vanilla
1/2 cup orange juice
1/2 cup semisweet chocolate chips
Confectioners' sugar
In a bowl, combine the flour, sugar, cocoa, baking soda, and the salt. In another bowl, combine the mayonnaise, orange peel, and vanilla. Gradually add the orange juice until blended. Stir into the dry ingredients just until combined. Stir in the chocolate chips - The Batter Will Be Thick. Fill the paper-lined muffin cups two-thirds full. Bake at 350 F for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the muffin tins to a wire rack to cool completely. Dust with confectioners' sugar.
Makes 9 cupcakes
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