Archive for January, 2015

Apple Crisp Crescents


2 cups all-purpose flour

1/8 tsp salt

1 cup cold butter

1 egg, separated

2/3 cup sour cream

1/2 tsp vanilla extract

1 cup finely chopped peeled tart apple (McIntosh work well!)

1/3 cup finely chopped walnuts

1/4 cup raisins, chopped (optional) (I’ve used dried sweet cherries as a substitute)

2/3 cup sugar

1 tsp ground cinnamon


In a large bowl, combine four and salt; cut in butter until mixture resembles coarse crumbs.  In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well.  Cover and refrigerate for 4 hours or overnight.

Divide dough into thirds.  On a lightly floured surface, roll each portion into a 10-inch circle.  Combine the apple, walnuts, raisins, sugar and cinnamon; sprinkle 1/2 cup over each circle.  Cut each circle into 12 wedges.

Roll up each wedge from the wide end and place point side down 1” apart on greased baking sheets (tip: use a baking sheet with sides; the butter melts profusely!).  Curve each to form crescents.  Whisk egg white until foamy; brush over crescents.

Bake at 350° for 18-20 minutes or until lightly browned.  Remove to wire racks to cool.  Store in airtight containers.

From Taste of Home Christmas


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For this recipe, you’ll need four ramekins in place of a larger baking dish.


For the fruit base:

Butter, for the ramekins

1/4 C sugar

2 Tbsp all-purpose flour

1/2 tsp ground cardamom

3 large pears (about 2 pounds), peeled and chopped into 1” chunks

1/4 C finely chopped crystallized ginger

For the cobbles (topping):

1/2 C all-purpose flour

1/4 C masa harina

1/2 tsp baking powder

1/4 C sugar

1/2 tsp ground cardamom

1/4 tsp salt

1/2 stick (1/4 cup) cold unsalted butter, cut into 4 cubes

2 Tbsp heavy cream



Preheat oven to 350°.  Grease 4 (2-cup) ramekins with butter, and set aside.

First, make the fruit filling: in a medium bowl, whisk the sugar, flour and cardamom to blend.  Add the pears and ginger, and stir until all the ingredients are combined.  Divide the fruit mixture between the four ramekins (you can also use one 8” baking pan).

Next, make the crust: Whisk the flour, masa harina, baking powder, sugar, cardamom, and salt together in the same bowl.  Add the butter, and, using yoru hands or a pastry cutter, break it up into pea-sized pieces.  Add the cream, and stir the mixture with a wooden spoon or a fork, until it forms a loose dough.

Using your hands, break walnut-sized chunks of dough off and scatter them on top of the fruit—the dough will look jagged and won’t completely cover the fruit.  Bake for 40-45 minutes, then serve warm, with yogurt or ice cream.

From Edible Seattle, the October 2011 edition.

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Roman Apple Cake

Preheat oven to 350°

Combine in mixing bowl:

  • 1 C. sugar
  • 2 1/4 C flour
  • 1/4 tsp salt
  • 3/8 tsp baking powder
  • 1 1/2 tsp soda
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon

Beat in:

  • 2/3 C shortening
  • 2 eggs
  • 2/3 C milk
  • 1 1/2 tsp vanilla


  • 3 C raw apples, pared and chopped

Mix well.  Pour into greased and floured 9×13” pan.

Cover with topping.

Bake for 35-40 minutes


Crumble together:

  • 1 Tbsp melted butter
  • 2 tsp cinnamon
  • 1/3 C brown sugar
  • 2 tsp flour
  • 1/2 C chopped nuts or coconut (optional)
  • 1/4 C rolled oats

Recipe from More-with-Less Cookbook, by Doris Janzen Longacre

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French Apple & Cinnamon Tea

This recipe is from a book entitled Drink to Your Health by Annie McIntyre.  Ms. McIntyre says, “The traditional combination of apple and cinnamon works well in this sweet and spicy tea.  The tart flavor and cold properties of the apples are balanced by the sweetness and warming properties of the honey and cinnamon.  Jean Valnet, the French phytotherapist, recommends apple tea should be drunk daily to prevent cold and flue viruses and to ward off arthritis and gout.”


4 apples, washed and sliced

2 1/2 cups water

2 tablespoons honey

1 teaspoon ground cinnamon


Place the apples in a pan, add the water, cover, and cook over low heat until soft.  Strain and stir in the honey and cinnamon.  Serve hot.

2-3 servings

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I have a confession: I am unable to throw away bruised fruit!  Instead, I make all sorts of sauces and jams each year (and ciders) so that the bruised fruit is “rescued.”  Last season, I attempted to make pear butter with this recipe, but was too impatient and instead of being butter, it was sauce.  My daughter loved it so much she requested more of it this season!  Hope you enjoy it, too, whether you’re impatient like I am and will settle for sauce, or are patient enough to wait for it to turn into butter!


12 ripe pears, peeled and chopped

¾ C sugar

Juice of 1 lemon

¼ C water

3 2-inch strips lemon zest, ¼ “ wide

1 vanilla bean

  1. Combine all the ingredients in a heavy 8-qt saucepan.  Cook over low heat for 2 ½ hours, until fruit is very soft.  Be careful not to burn.  Stir frequently.
  2. Remove vanilla bean and the strips of lemon zest.
  3. Put the mixture through a food mill (or use an immersion blender).  Pour into sterile jars.  Cap and seal.
  4. Refrigerate immediately or preserve via water bath method for 15 minutes.

From Preserving the Harvest by Carol W. Costenbader

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Lois’ Cherry Pudding


1/2 C sugar

1 Tbsp butter

1 egg—beaten

1 C sifted flour

1 tsp baking soda

1 C pitted sweet cherries (can sub tart cherries, too, but bump up the sugar to 1 C); frozen or fresh work well

1/2 C chopped walnuts

Mix all ingredients together and bake at 350 for 35 minutes.  Serve warm or cold.

This recipe is from my (Stacy’s) great-great grandmother’s recipe box.  I’m not sure who Lois is, but my great-great grandmother enjoyed the recipe enough to get it from her!  🙂

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Apple Spice Meatballs


1 3/4 cups panko (Japanese) bread crumbs

1 medium onion, finely chopped

1 medium red sweet pepper, finely chopped

1 medium apple, peeled and finely chopped

2 eggs, lightly beaten

1/2 cup canned pumpkin

1/2 cup ketchup

2 teaspoons garlic powder

1 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 teaspoon pepper

1/2 teaspoon crushed red pepper flakes

1 pound ground beef (or other ground meat)

1 pound bulk hot Italian sausage


1 can (14oz) whole-berry cranberry sauce

1 jar (12oz) apple jelly

3/4 cup ketchup

1/2 teaspoon crushed red pepper flakes


In a large bowl, combine the first 12 ingredients.  Crumble meats over mixture; mix well.  Shape into 1-inch balls.  Place meatballs on greased racks in shallow baking pans.  Bake, uncovered, at 375° for 15-20 minutes or until no longer pink.  Drain on paper towels.

n a Dutch oven, combine the sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

Gently stir in about 6 dozen cooked meatballs and heat through.  Save the remaining meatballs for Hungarian Pepper Soup (below) or another use (they freeze well once cooked!).

Hungarian Pepper Soup with Romano Crisps

I cup shredded Romano cheese

2-3 Hungarian Wax or Banana peppers, seeded and chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 teaspoons Italian seasoning

1/2 teaspoon pepper

2 Cups chicken stock

2 dozen Apple Spice Meatballs

1 Can (12 oz) evaporated milk

1 package (8oz) cream cheese, softenend

On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3” circle, repeat 15 times.  Bake at 300° for 10-12 minutes or until golden brown.

In a Dutch oven, saute peppers in butter.  Stir in flour, Italian seasoning, salt and pepper until blended.  Gradually add stock.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in meatballs, milk and cream cheese; heat through (do not boil).  Serve with Romano crisps.

(recipes from Taste of Home)

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