Archive for September, 2016

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)


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Curried Apple Soup


1 Tbsp butter

2 shallots, minced

2 tsp freshly grated ginger

1 ½ tsp curry powder

2 tart apples, peeled, cored, and cut into 1” pieces

1 small potato, peeled and cut into 1” pieces

1 tsp coarse salt, plus more for seasoning

3 ¾ C homemade or low-sodium stock (chicken or


½ C heavy cream or milk

Freshly ground pepper

Sour cream, for garnish



Melt butter in a medium saucepan over medium heat.

Add shallots; cook until soft and translucent, about 2

minutes. Add ginger and curry powder; cooking, stirring,

1 minute. Add apples, potato, salt and chicken

stock. Bring to a simmer over medium-high heat, and

cook until potato is tender when pierced with a paring

knife, about 12 minutes. Remove from heat, and let

cool slightly.

Use an immersion blender, or transfer mixture to the

jar of a blender, working in batches if necessary so as

not to fill more than halfway; puree just until smooth

(do not overprocess). Return soup to pan; stir in

cream, and season with salt & pepper. Place over

medium heat until soup is just heated through; do not

let it boil. Divide soup among serving bowls, and garnish

with sour cream

Serves 4

From www.marthastewart.com

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Fresh Apple Mousse



4 apples (tart is best)

1/2 cup sugar

1/2 cup water

1/2 tsp vanilla extract

1/2 pint whipping cream

1 Tbsp. sugar

1 tsp vanilla extract

1 cup crushed peanut brittle



Pare and core apples.  Cut into 1/4 inch slices.

Combine sugar, water and 1/2 tsp vanilla in pan.  Bring to a slow boil.  Add apple slices and simmer 5 minutes.  Remove from syrup.  Cool.

Whip cream, add sugar and 1 tsp vanilla.  Fold apple slices into whipped cream carefully.

In a glass serving bowl, place half the apple and cream mixture and sprinkle generously with crushed peanut brittle.  Repeat the layers.

Chill several hours before serving.

Serves 6-8

Recipe from the Colorado Cache Cookbook by The Junior League of Denver, page 358

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Pears in a Blanket



2 Tbsp sugar

1/4 tsp cinnamon

1 egg

1 Tbsp milk

2 pears

Puff pastry

Whipping cream, yogurt or ice cream (optional)



  1. Heat the oven to 400°. In a small bowl, stir together sugar and cinnamon.  In another bowl, make an egg wash by whisking together 1 egg with 1 Tbsp milk.
  2. Peel, halve, and core 2 pears, leaving the stems intact. Sprinkle each half with the cinnamon sugar on both sides, then place the pears, cored side down, on a parchment-lined baking sheet, spacing them evenly.
  3. Roll out a sheet of puff pastry to remove its score marks. Cut the sheet into 4 rectangles.  Wrap each pear with a piece of pastry and trim away the excess.  Use the scraps to make a leaf shape for each pear.  Attach the pieces with the egg wash.
  4. Bake until the pastry is puffed and golden brown, about 20 minutes. Let the pears cool 10 minutes before flipping them over and serving with a dollop of whipped cream, ice cream or yogurt.


Recipe from FamilyFun Magazine, September 2015

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Cod with Eggplant, Tomatoes & Basil



6 Tbsp olive oil

5 cloves garlic, chopped

1 pint cherry tomatoes, halved (or 1lb tomatoes)

Salt & pepper

1 eggplant (1lb), trimmed and cut into 12 round slices (about 1/2” thick)

3/4 lb skinless cod fillet, cut into 1” cubes

1/3 cup shredded fresh basil



1) Preheat the broiler.  In a skillet, heat 3 Tbsp olive oil over medium heat.  Add the garlic and cook until golden, about 2 minutes; using a slotted spoon, transfer to a small bowl.  Add the tomatoes to the pan; season with salt and pepper.  Cook, undisturbed, until tender on one side, about 5 minutes.  Stir and continue to cook, stirring occasionally, for about 5 minutes.

2) Line a baking sheet with foil; transfer the eggplant to the baking sheet in a single layer.  Brush the eggplant on both sides with the remaining 3 Tbsp olive oil; season witht salt and pepper.  Broil, turning once, until tender and browned, about 8 minutes.

3) On the baking sheet, divide the eggplant into 4 portions.  Spoon the tomatoes on top and cover with the cod.  Broil until the fish is just cooked through, about 5 minutes.  Using a wide spatula, transfer to plates.  Top with the basil and garlic.


From Everyday with Rachel Ray

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Gingered Melon


1/2 medium honeydew, cut into 1-inch cubes

1/4 cup orange juice

1-1/2 tsp ground ginger

1/2 to 1 cup whipped ream

1/4 cup fresh or frozen, unsweetened raspberries



1) in a small bowl, combine melon, orange juice and ginger.  Cover; refrigerate 5-10 minutes

2) Spoon into tall dessert glasses or bowls.  Top with whipped cream and raspberries.


Yield: 4 servings

Recipe from The Taste of Home Cookbook

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Poached White Peaches with Thyme


1 bottle (750ml) Provencal dry rosé

3 fresh thyme sprigs, plus sprigs and/or leaves for garnish (optional)

Juice from 1/2 lemon


1/2 cup (4oz) sugar

8 white peaches, peeled, halved and pitted



In a large saucepan, combine the rose, thyme sprigs, lemon juice, and sugar.  Bring to a boil over medium-high heat, and stir until the sugar dissolves.  Add the peach halves and immerse them in the liquid.  Reduce the heat to a gentle simmer and cook until the peaches are tender, about 10 minutes.  Remove from heat and let the peaches cool in the syrup.  Refrigerate until ready to serve.

Arrange the peach halves on small plates or in bowls.  Drizzle with a little syrup, garnish with thyme, if you like, and serve.

Recipe from Williams-Sonoma’s Desserts of the Day cookbook by Kim Laidlaw

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