Archive for April, 2016

Poached Apples With Maple Cream

Recipe

1 Apr

Title: POACHED APPLES WITH MAPLE CREAM
Categories: Desserts, Fruits
Yield: 1 servings

4 lg Firm Apples
1 c Maple syrup
1/2 c Water
1 tb Butter
1 ts All-purpose flour
1/2 c Light cream or
-half-and-half
-Pare and core apples.

In a saucepan, combine the syrup and water. Bring to a boil and simmer 3
minutes. Add the apples and cover. Simmer until the apples are tender but
not mushy, 3 to 8 minutes. With slotted spoon, lift the apples onto
individual dessert dihes or plates. Boil syrup until reduced to 3/4 cup.
Pour syrup into a measuring cup. melt butter in the saucepan. Blend in the
flour, cream and the syrup. Boil, uncovered, until reduced to 1 cup, about
3 minutes. Serve warm, or at room temperature. *NOTE- Because the apples
are pared before cooking, they will cook very quickly. Certain varieties
might even get mushy all of a sudden. Watch them VERY carefully while
cooking; it just takes minutes. This dessert is delicious and beatiful when
you serve one whole apple on a plate surrounded with the maple-and-cream
sauce. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
Beatrice Ojakangas
Joan Johnson

Converted by MMCONV vers. 1.20

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Filed under: Chinese, Dim Sum, Snacks

Basic Buttermilk Biscuits

Recipe

1 Apr

Basic Buttermilk Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups Flour
1 teaspoon Salt
1 tablespoon Sugar
4 teaspoons Baking powder
1 teaspoon Baking soda
4 tablespoons Butter
2 Eggs — lightly beaten
1 1/2 cups Buttermilk
Spray shortening and corn-
Meal for coating pan

Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of
the flour with salt,sugar,baking powder and baking soda. Cut the butter into
the dry ingredients until the mixture is textured like cornmeal. Separately
mix the eggs with the buttermilk,and stir all but
2 tbs.of this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough. Dust a clean work surface with 1/2 the remaining flour,and
turn the dough out onto the floured surface. Sprinkle the top with the rest of
the flour,and with floured hands,gently
push the dough into a circle about 1/2″ thick.. Cut with a 2″ or 3 " biscuit
cutter,and place buscuits close
together on a grease and cormeal coated cookie sheet. You will get about 12
biscuits. Brush the tops of the biscuits with the reserved buttermilk egg
mixture. Bake in the preheated oven until puffed and brown,about 15 minutes
.Cool
for a few minutes before serving.

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Filed under: Breads

Indiana Persimmon Almond Pudding Cake

Recipe

1 Apr

Indiana Persimmon Almond Pudding Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter
1 1/4 cups Sugar
2 Eggs
1 3/4 cups All-purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 cup Sieved Persimmon Pulp
1/4 cup Buttermilk
1 cup Ground — unblanched almonds
Sugar

Preheat oven to 350 degrees. In a large bowl of electric mixer, place
butter and sugar. Beat together until very light and fluffy. Add eggs,
one at a time, and beat smooth.

In a small bowl, stir flour with baking powder, salt and soda. Add dry
ingredients alternately with persimmon pulp (made by putting about 1 pt.
of ripe persimmons through ricer or mashing and sieving) and buttermilk
to the creamed mixture, mixing until smooth. Stir in ground almonds.

Pour into greased 10″ tube pan. Bake for 45-55 min., or until a
toothpick inserted into center of cake comes out clean.

Cool in pan about 15 min. before turning out. If desired, dust each
slice with powdered sugar and garnish with fresh red and green grapes.

Makes about 12 servings
Source: James Whitcomb Riley Cookbook
From The Cookie Lady’s Files

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Filed under: Cookies

Fettucini Alfonso

Recipe

1 Apr

Date: Tue, 13 Sep 94 06:55:49 -1100
From:

recipe from The Uncheese Cookbook by Joanne Stepaniak (Book Publishing
Co., 1994)

Fettucini Alfonso

1.5 C frozen corn kernels
1.5 c low fat, non-dairy (vegan) milk
1 T onion granules

1 (15.5 oz.) can Great Northern Beans, rinsed and drained well

1 lb. fettucini

cracked black pepper

Thaw the corn kernels by transferring them to a mesh strainer and
placing them under hot, running tap water. Stir carefully until
completely thawed, drain well, and measure

Place corn, milk and seasoning in a blender, and process until
completely smooth. (It may take several minutes to completely
pulverize the corn). Pour the the blended mixture in a medium saucepan
and stir in the beans. Warm over medium-low until the beans are heated
through, stirring often.

While sauce is heating, cook the fettucini in a large pat of
boiling water until al dente. Drain well and return to the pot.
Add the hot sauce and toss until evenly coated. Serve immediately,
topping each portion with a generous amount of cracked pepper.

Per serving (6): Calories: 251, Protein: 1 gm., Carbohydrate: 30
gm., Fat 1 gm.

—

I didn’t like the lumpy beans, so I blended the rest and tried it that
way. Much more Alfredo when smoothed.

Filed under: Casseroles, Crockpot, Diabetic, Main Dish Soups Vegetables, Main Dishes, Meats

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House Of Munch

Archive for April, 2016

Poached Apples With Maple Cream

Basic Buttermilk Biscuits

Indiana Persimmon Almond Pudding Cake

Fettucini Alfonso

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