Apple Walnut Chutney

6 cups chopped peeled tart cooking apples (Braeburns, Pink Ladys, Pippins, etc.)

2 cups chopped tart soft apples (Jonagolds, Ruby Jons or Ida Reds)

2 cups chopped onions

1 1/2 cups packed brown sugar

2 tsp pickling or canning salt

1/2 tsp freshly ground black pepper

1/2 tsp ground nutmeg

1 1/2 cups cider vinegar

1 cup chopped toasted walnuts



  1. Prepare canner, jars and lids (7ea 8oz jars)
  2. In a large pot, combine cooking apples, soft apples, onions, brown sugar, salt, pepper, nutmeg and vinegar. Bring to a boil over medium heat, stirring often.  Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until soft apples start to break down and mixture is thick enough to mound on a spoon.  Stir in walnuts.
  3. Ladle hot chutney into jars, leaving 1/2 inch headspace. Remove air bubbles and adjust the headspace as necessary by adding hot chutney.  Wipe rim and place hot lid disc on jar.  Screw band down until finger-tip tight.
  4. Place jars in canner and return to a boil. Process for 10 minutes.  Turn off heat and remove canner lid.  Let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that aren’t sealed.

Serve on top of a salad with blue cheese.

Recipe from The Complete Book of Picking by Jennifer MacKenzie


1 package (1/4 oz) active dry yeast

1/4 cup warm water (110-115°)

1 1/2 cup all-purpose four

1/4 cup sugar

1/4 cup col butter, cubed

1 cup heavy whipping cream, warm (110-115°)

1/4 cup evaporated milk, warm (110-115°)

3 egg yolks



2 cups finely chopped peeled apples

1/2 cup raisins

1/4 cup cinnamon-sugar



2 cups confectioner’s sugar

1 teaspoon vanilla extract

2-3 tablespoons 2% milk


In a small bowl, dissolve the yeast in warm water.  In a large bowl, combine the flour, sugar and salt.  Cut the butter until crumbly.  Add the yeast mixture, cream, milk and egg yolks; stir until mixture forms a soft dough.  Cover and refrigerate overnight.

In a small bowl, combinet he filling ingredients.  Punch down dough; divide in half.  On a lightly floured surface, roll out one portion into a 13×7” rectangle.  Sprinkle with half of filling.

Roll up jelly-roll style, starting with a long side.  Pinch ends to seal.  Place seam side down on a greased baking sheet, pinch ends together to form a ring.  Repeat with remaining dough and filling.  Cover and let rise in a warm place, about 45 minutes.

Bake at 350° for 25-30 minutes or until golden brown.  Remove from pans to wire racks to cool.  Combine the confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency.  Drizzle over warm tea rings.


Prep time: 20 minutes + chilling

Bake time: 25 min + cooling

Yield: 2 rings (6 slices each)


From TaseofHome.com

4 red bell peppers

3/4 lb penne pasta

1 bunch kale, stemmed and chopped

1/4 C olive or other oil

3/4 C jarred salsa

2 cloves garlic, minced

5 oz goat cheese, crumbled


  1. working over a gas flame or under the broiler, char the peppers all over. Place in a paper bag and close tightly; let steam for 15 minutes.  Peel, seed and chop.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the kale 2 minutes before the pasta is done. Reserve 1 cup pasta cooking water, then drain the pasta and kale.
  3. In a large skillet, heat the oil over medium-high heat. Add the peppers, salsa and garlic.  Cook until the garlic is fragrant and the salsa is reduced slightly, 3-5 minutes.  Remove from heat and transfer 2/3 of the pepper mixture to a blender.  Add 1/2 C pasta cooking water and half the goat cheese.  Puree until smooth, then return the pepper sauce to the skillet.  Add the past and kale and toss over low heat until coated, adding mroe pasta water as needed; season with salt and pepper.  Serve with the remaining goat cheese.



Recipes from RachelRayMag.com

2lbs potatoes, cut into 1-inch chunks

3/4lb mixed hot chile peppers (or as hot as you like)

3/4lb bell peppers

Olive oil (or other oil) for drizzling

1 1/2 tbsp. coarsely chopped fresh rosemary

Sea salt and pepper


Preheat the oven to 425°.  Toss all the ingredients together on a large baking sheet.  Roast in the oven, flipping once halfway through cooking, until deep golden, about 40 minutes.


4 slices bacon

1 small winter squash (about 1 1/2 lbs) – peeled, seeded & cut into 1-inch pieces**

1 cup low sodium chicken broth

1 Tbsp chopped fresh oregano leaves

Kosher salt and black pepper

1 15.5-ounce can cannellini beans, rinsed

1 Tbsp red wine vinegar



  1. Cook the bacon over medium heat until crisp, 6-8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces.  Reserve the skillet.
  2. Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5-7 minutes. Add the broth, oregano, 1/2 tsp salt, and 1/4 tsp pepper.  Cover and cook, stirring occasionally, until the pumpkin is tender, 6-8 minutes more.  Add the beans and vinegar and heat through, 2 minutes.  Top with the bacon.


Recipe from Martha Stewart’s Living Simple Magazine

**if you use the red kuri from last week or this week’s red kabocha, you don’t have to peel the squash!   The skins are edible.  Recipe also works with sugar pie pumpkins & butternut.


3 Tbsp butter

1/3 C packed dark brown sugar

2 med Bosc pears, peeled and thinly sliced


1/2 cup milk

1 Tbsp cider vinegar

1 egg

1/2 C packed dark brown sugar

1/3 C molasses

1/4 C butter, melted

1 1/4 C all-purpose flour

2 tsp ground cinnamon

1 tsp baking soda

1 tsp ground ginger

1/4 tsp salt

1/4 tsp ground cloves

Whipped cream



  1. Preheat oven to 350°. In a small sauce pan, melt butter over medium heat; stir in brown sugar.  Spread over bottom of a greased 9-in. baking pan.  Arrange pears over top.
  2. For cake, mix the milk and vinegar; let stand 5 mins. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended.  In another bowl, whisk the remaining ingredients (except whipped cream!); gradually beat into molasses mixture.  Spoon carefully over pears.
  3. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate.  Serve the cake warm or at room temperature with whipped cream.  (recipe from Taste of Home)

Apple Spiced Cupcakes


1 medium apple, peeled and finely chopped

1/2 tsp ground coriander

1/2 C butter, softened

3/4 C packed brown sugar

1/2 C sugar

4 eggs

1 C unsweetened applesauce

2 C all-purpose flour

1 tsp baking soda

1/2 tsp each salt & cinnamon

1/4 tsp each nutmeg, allspice & cayenne pepper

Maple Cream Cheese Frosting:

1 pkg (8oz) cream cheese, softened

1/2 C butter, softened

4 C confectioners’ sugar

2 Tbsp maple syrup


Ground all-spice


In a small skillet, saute apple and coriander until tender.  Remove from the heat and set aside.

In a large bowl, cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in the apple sauce (mixture will appear curdled). Combine the flour, baking soda, salt, cinnamon, nutmeg, allspice and cayenne; gradually add to the creamed mixture until combined.  Fold in apple mixture.  Fill paper-lined muffin cups 2/3 full.

Bake at 350° for 18-22 mins or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes; remove from pans to wire racks to cool completely.

In a small bowl, beat cream cheese and butter until light & fluffy.  Add confectioners’ sugar and maple syrup’ beat until smooth.  Pipe frosting onto cupcakes.  Sprinkle with allspice.  Store in the refrigerator.  (Recipe from Taste of Home)