Recipe Thread

[cassiesmom]

My co-worker made these over the weekend for a party and brought the "leftovers" to work. Yum!

Cheesecake Stuffed Strawberries
Yield: 10 - 12 strawberries (depending on size)
Prep Time: 10 minutes
Total Time: 15 minutes

Ingredients:
1 pound large strawberries
8 ounce block cream cheese, softened
3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling)
1 teaspoon vanilla extract (or use almond, lemon, etc. )
Graham cracker crumbs

Directions:
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out inside with a paring knife if necessary. If you want to stand your strawberries upright, slice a bit off the bottom. Once strawberries are prepped, set aside.

Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. Add cream cheese mix to piping bag and fill strawberries. Once strawberries are filled, dip the top in graham cracker crumbs.

You could also drizzle or dip strawberries in chocolate if desired.

Store left-overs in the refrigerator.

(Edited to add: If I ever make these, I would very lightly sprinkle the hollowed-out strawberries with just a touch of granulated sugar before filling them. I might just cut the berries in half instead of trying to hollow them out, too.)

[cassiesmom]

I always keep flours and sugars and the like, in airtight containers. They must seal and be air tight, or they will eventually get buggy. I don't care how much you clean - if it sits in your pantry or in a kitchen cabinet - you will get bugs/weevils in it.

Have you been checking out my kitchen, Pom? Such a frustrating problem. I buy small quantities of sugar, rice, flour and dry cereal because everything gets "buggy". I buy oatmeal packets instead of the round containers, too. I have to be so careful and wrap or bag absolutely everything.

[pomtzu]

Have you been checking out my kitchen, Pom? Such a frustrating problem. I buy small quantities of sugar, rice, flour and dry cereal because everything gets "buggy". I buy oatmeal packets instead of the round containers, too. I have to be so careful and wrap or bag absolutely everything.

Yes - I have to seal everything here. If I don't use air tight storage containers, then it gets bagged. I bag (a gallon zip-lock bag) things like Bisquick that come in a box with an inner cello/plastic bag. I just put that inner bag in the zip bag, and put that back in the original box. If I have too much flour that all won't fit into the air tight, I just leave the excess in the flour bag, tape it closed, and put that in a zip bag. I could go on - but you get the idea.

I have to practice "preventive medicine". I've had to throw out way too many buggy products over the years. It's such a waste to do that - and it's so easy to prevent it.

[cassiesmom]

Smell and feel, though they might have issues with poking one with your thumb. Most of the commercially sold pears have to sit a while to ripen, as they're shipped almost ripe. A really ripe pear will bruise very easily. (They also leave juice running down your shirt!)

LH, I was at Meijer today and they had PEARS! Seckel pears - small and green, they were $1.69 a pound and pre-packed in 2 pound bags. Comice pears, $1.69 a pound and they were loose. And red pears (Bartlett?), 79 cents a pound. They also had strawberries for $2.59 for the pound plastic box, which is cheaper than the other chains. they also had "pluots" -?? whatever those are. I will go back on the weekend because I need to hit the produce aisle. Need bananas, a lemon and hopefully zucchini if they have it. They also had the first batch of Honeycrisp apples, but they were $3.49 a pound. So I'll wait on those because the price will come down before the season ends. Meijer is a Midwestern chain with stores in Michigan, Indiana and Illinois. I like their produce quality better than Jewel and it is less expensive than Dominick's (Safeway).

[cassiesmom]

Ohio PTers, I have a question. The lunch special in the cafe at work today was "Southern Frito Pie". I thought Frito pie originated in Ohio along with walking tacos... am I wrong? I love chili. Some day I hope to try making the Cincinnati version with allspice and Worcestershire sauce.

[shais_mom]

Ohio PTers, I have a question. The lunch special in the cafe at work today was "Southern Frito Pie". I thought Frito pie originated in Ohio along with walking tacos... am I wrong? I love chili. Some day I hope to try making the Cincinnati version with allspice and Worcestershire sauce.

as far as I know it probably is the walking tacos we have here are made with Doritos but I have heard of them made with Fritos.
http://thepioneerwoman.com/cooking/2011/09/frito-chili-pie/

[Karen]

as far as I know it probably is the walking tacos we have here are made with Doritos but I have heard of them made with Fritos.
http://thepioneerwoman.com/cooking/2011/09/frito-chili-pie/

That's funny - I had never heard of these! I guess they hadn't made it this far east - of course I have not been to a high school football game in more than 20 years!

[shais_mom]

That's funny - I had never heard of these! I guess they hadn't made it this far east - of course I have not been to a high school football game in more than 20 years!

they have them here at our Fairgrounds and some of the local mom and pop gas stations :)
also great to make when there's a party

[Karen]

they have them here at our Fairgrounds and some of the local mom and pop gas stations :)
also great to make when there's a party

Wow - I definitely have been missing out! Of course, I am allergic to the beans, so could not indulge anyway, but still, a fun concept!

[shais_mom]

Wow - I definitely have been missing out! Of course, I am allergic to the beans, so could not indulge anyway, but still, a fun concept!

actually the ones I have had don't use chili - they just make taco meat - which i prefer b/c I'm not a big bean fan

[Karen]

actually the ones I have had don't use chili - they just make taco meat - which i prefer b/c I'm not a big bean fan

Maybe next time I'm in Ohio, we'll have to have some together, then!

[cassiesmom]

PT foodies, what are capers? I know they are a plant, specifically a bud from the plant. I had chicken piccata over the weekend and, of course, there they were. What's the flavor of capers, anyway? What else can you do with them beside chicken piccata? My mom has a jar of capers in the refrigerator, but it seems as though she uses only a very few at a time. (she mostly makes half of a given recipe nowadays since it's just her and my dad, so that may be part of it- if you use a small amount in a recipe to begin with, and she is using even less)


Thanks,
Elyse

[Karen]

They are nasturtium buds, pickled basically.

[Randi]

Elyse, I use them when I make Wiener Schnitzel... put a little of the juice in the sauce and some capers on top of the meat, after it's done, along with horseradish. So yummy!

You can also put a few in a tuna salad and you can also sprinkle them on a pizza. The first pizza I ever had was in Switzerland and it had capers on.

Can't think of any more recipes right now - just had breakfast. ;)

Here's one recipe (quite a large portion, but you can make half). There are countless other recipes for it:

* 280 grams of tuna (2 cans)
* 200 grams of shunning, 0.2%
* 120 grams of pickled gherkins (4 pieces)
* 60 grams of onion (small)
* 2 tablespoons capers
* 1 tablespoon Dijon mustard
* 1 tablespoon tabasco
* 1 lemon
* Salt and pepper

[kittycats_delight]

capers are used in a lot of italian dishes. They are not always 'pickled' they are often salted. Capers are quite strong in flavor. They are often called caper berries. Wiki explain them quite well. capers (http://en.wikipedia.org/wiki/Caper)

[Barbara]

Another recipe containing capers:
Prepare a garlic butter with lots of basil in it (mixing the soft butter with finely diced garlic and the basil cut into fine stripes (what you call a chiffonnade ;))). (about 1 stick for 4 persons)
Grease an oven-proof dish with normal butter.
Take some fish fillet, salt it and pepper it and put it in the dish. Put flakes of the garlic basil butter all over it. Sprinkle with capers, olives and lemon juice and cook it in the pre-heated oven (350 F) until it is done (which depends on the thickness of the fish, for most 10-15 minutes will do). It is a nice mediterranean recipe that does not need a precise amount of ingredients and which is not much work but lots of aaws and oohs.

@Randi: what is "shunning"?

[Randi]

@Randi: what is "shunning"?
Good question, Barbara! In Danish it's called "Skyr" - I have never used it myself, but I think it's similar to Creme Fraice. I've used Mayonaise, though.

Google won't translate Skyr.

[Catty1]

Wow - nasturtium buds! Who knew! My dad grew the flowers - beautiful - and used the leaves in salads. Very peppery!

Interesting word, "shunning". All I could find was this: "There's a word called shun, which is the expression of the perfect seasonal time for something -- it could be a few days or a week a certain ingredient is in shun."

So - a seasonal seasoning? I look forward to finding out. Words are amazing!:)

[Barbara]

German wikipedia explains that Skyr is an icelandic milk product and could be substituted by yoghurt or by German Quark which is not the same thing as the particles the world consists of;)

[Randi]

Thanks, Barbara! :D And here are some pictures of it....

https://www.google.com/images?q=skyr&oe=utf-8&hl=da&sa=X&oi=image_result_group&ei=10x5UpzUEIahtAaxsYDwDA&ved=0CCgQsAQ

[kittycats_delight]

just thought of this. Most everyone has had pizzaiola of some sort. Steak (thin sliced veal filet normally) pizzaiola is very popular and on menus pretty much everywhere in Italian restaurants. Capers are used in the pizzaiola (sauce). It is so not the same without them and I am not a fan of capers at all.

[Lady's Human]

Well, I just sent the Mayor a recipe, and figured I'd post it here.

For years, our mother made meat stuffing to put in the turkey at Thanksgiving. Unfortunately, the recipe was never (to my knowledge) written down, so it had to be reconstructed by taste. It took a bunch of absolute failures to recreate, but here it is:

Meat stuffing

1/2 lb ground pork

1 lb hamburger

2 onions, diced

3 medium potatoes

1/2 tsp sage

1 tsp cloves

2 tsp ground allspice

1 1/2 tsp salt

Pepper to taste (about 1/8 tsp)


First, saute the diced onions in butter. When they're almost translucent, add the pork, and cook until the pork is almost cooked. Then add in the hamburger, and cook until done.

Cook the potatoes however you want, boiled or microwaved, and mash them. Add the spices into the potatoes, then mix thoroughly with the meat mixture.

If you're not using it as stuffing in a bird, I'd recommend baking it at 350 in a casserole for about 1/2 hour to make sure everything is cooked completely.

[Karen]

Well, I just sent the Mayor a recipe, and figured I'd post it here.

For years, our mother made meat stuffing to put in the turkey at Thanksgiving.

And before Ma made it, it was our Grandma - Dad's mother, so I have always suspected it was some French Canadian tradition - and she just told Ma how to make it one year, nothing written down!

It is really yummy, and I looked forward to having some every Thanksgiving - and Christmas!

[kuhio98]

My friend Penny passed this family receipe on to me. I haven't tried it yet.
I asked her why the quantities are so large. She advises that she makes a huge batch and freezes them in pretty, freezer containers (like Tupperware) and gives them away as gifts.

If you make it, let us know how it turns out. :)

Using mixer, mix 1 lb. brown sugar and 1 lb. of softener butter together until fluffy
Add:
1 lb. powered sugar
1 quart of vanilla ice cream
Nutmeg, cinnamon, all spice (to taste) – probably a teaspoon of each
Mix well.
Freeze.

When ready for a toddy, heat your mug, add a big scoop of above mixture, spiced rum (LOTS!) and finish w/hot water.

Drop in a cinnamon stick, sit back and relax – two of these are the best sleep drug there is!!

[Catty1]

Does anyone here make their own? Recipes please! :)

http://www.care2.com/greenliving/why-i-will-never-buy-peanut-butter-again.html

1 big handful of roasted peanuts
1 teaspoon peanut oil
Honey to taste
Kosher salt to taste
Put everything in the food processor, and blend coarsely or well.
Five quick minutes, and you get fresh, rat-hair-free peanut butter. A delicious thought, indeed.

[CesarMillan56]

Amazing thread. A lots of good recipes are there. Thank you to all for giving that such a good and healthy recipes.

[cassiesmom]

Instant oatmeal is best if consumed instantly. Just saying' ....

Karen, do you make non-instant oatmeal? How do you prepare it? I've read that you can do it in the slow cooker, but when I've tried I end up with a pasty, gloppy mess. I like to eat breakfast foods for supper and instant oatmeal is one of my favorites because it's hot and fast.

Thank you,
Elyse

[Karen]

Karen, do you make non-instant oatmeal? How do you prepare it? I've read that you can do it in the slow cooker, but when I've tried I end up with a pasty, gloppy mess. I like to eat breakfast foods for supper and instant oatmeal is one of my favorites because it's hot and fast.

Thank you,
Elyse

I usually make instant oatmeal, but also have made regular oatmeal in the microwave, follow the directions n the Quaker Oats container, and adding in raisins, brown sugar and cinnamon - yum! And doesn't take very long!

1/2 Cup of Oats
1 3/4 cup of water
5 shakes of cinnamon or so
1 tablespoon brown sugar
a handful of raisins
1 dash of salt

Put all in a microwave-safe bowl, store, microwave for 1-2 minutes, then stir again, and let cool for a minute so you don't burn your mouth then enjoy!

[RICHARD]

I made a beer can chicken last night and it was the best one yet.

I have a holder that I bought someplace that is a basic wire cage, that I put on a cookie sheet - you can look up "beer can chicken roaster' and see different models, some are like small bundt cake pans that will catch all the juice from the chicken as it cooks.

(the drippings make a good treat for a dog - mixed into a dry plate of food!)

You can use beer, water or stock in the can, I shoved a few celery stalks, dill and water into the can along with the giblets..

I washed and used a paper towel to dry off the bird - here you can take some salt, pepper or whatever seasoning you like and put it into the cavity of the bird - then grab some oil - your choice- and rub the outside of the bird and before you put the bird on the beercan stand, sprinkle the skin with your choice of dried herbs......I used a garlic/rosemary seasoning. Stand the bird up and put the holder on a cookie sheet.

Check the bird to make sure he won't flop over - because I don't have a simple BC holder, I have to put it on a cookie sheet to catch the drippings - I would put ANY holder on a sheet, just in case.

Preheat the oven to 375 and roast that sucker for about 2.5 hours.

------

When you pull him out, let it rest for a few minutes - you may not have to carve him up - the bird fell apart rather easily.

Then enjoy.

(IF you like the crispy skin of a chicken make sure that you carve him up, that way you can lay claim to the best part of the the bird.......)

[Karen]

Reposted from the Thursday's thread, just so it is in a searchable part of Pet Talk!

Chocolate Graham Yummies


Preheat oven to 350 degrees F

Cream together:
2 sticks of butter
3/4 cup sugar

Mix in:
1 egg
1 1/2 teaspoons vanila

until light and fluffy.

In a small bowl, mix or soft together:

3/4 cup white flour
3/4 cup whole wheat flour (hence the "graham" in the title)
5 tablespoons cocoa powder (1/4 cup plus 1 more)
3 tablespoons cinnamon

1/4 teaspoon salt

Add this to the wet mixture, mix thoroughly. It makes a very soft dough, so throw it in the fridge for a few minutes to =harden up if necessary.

Form spoonfuls into 1" rough balls. Set on an ungreased baking sheet 2 inches apart, and into each one, push:

1 mini marshmallow - only about halfway in, don't push hard.

Bake for 11 minutes, marshmallow should be lightly browned. LET COOL on the tray a couple minutes before moving to a cooling rack. Remove from the tray with a spatula, as they are soft when warm. (If you don't, they fall apart very easily.)

Cool, enjoy!

If you pushed one marshmallow in too far, and it basically all melts into the cookie, you can always put another one on top of that spot and rebake that cookie for 5-7 minutes, to brown the new one!

When cool, store in an airtight container, and they'll keep well. Dunno how long, they've never lasted long enough without getting eaten!



(I had a bag of unused mini marshmallows, and didn't want to throw them in brownies - that would be too heavy for a summer service, so this is what the experiment lead to.

[Karen]

Latest experiment - people at church adore my shortbread cookies, so I always try different variations. okay's ended up even more of a variation than normal, and the interesting part was the dates I chopped and added turned crunchy when baked - I expected them to be chewy, but they were crunchy! Who knew?

Date Spice Sweet Shortbread:

Cream together
1 cup butter (2 sticks, softened at room temperature is easiest)

Add:
1 cup confectioner's sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt

Mix all that together, then add:

2 cups flour

and then

2/3 cup chopped dates

Pat dough together if necessary (depends what temperature your butter was at when you started) then roll out to about 1/4" inch thick, cut into shapes (I just used a round cutter, with the dates in it, you need something with a sharp edge). Cutting into squares with a knife also works fine - keep the shapes small, as the cookies are rich and delicate.

Place on an ungreased cookies sheets

Bake for 20 minutes at 350° F - let cool or remove with a spatula - they are fragile when first out of the oven.

Then enjoy!

[Karen]

Simple frosting:

Ingredients:
1 stick of butter, softened - room temp is fine
1 box Confectioner's sugar
1 teaspoon vanilla

a glass water or milk - you'll add a tablespoon or so at a time.

Into a big bowl (mixer or food processor), cream the butter - just beat it all up. Add the vanilla, about half the box of confectioner's sugar, and a blurp of water. Beat that all in on high, then keep adding more sugar and water until you get about the right consistency - if it gets too stiff, add a bit more water, etc.

Makes enough for one layer cake and sides, how many cupcakes depending on how thick you put it on! It will harden/dry out just on the surface and keep at room temp for a while - overnight or until he cupcakes or cake is all gone - never kept any around long enough to test how many days!

[pomtzu]

A favorite of mine - great for summertime dinners, BBQs, or just any old time. Simple to make and super yummy! :cool:



3 Bean Salad

1 can (15 oz) drained cut green beans
" " " wax (yellow) beans
" " " kidney beans

1 bell pepper - chopped
1 onion - chopped
1/2 t celery seed
1/2 t black pepper
1/2 t salt (optional)
3/4 C sugar
1/3 C salad/vegetable oil
2/3 C vinegar

Place beans, pepper and onion in bowl. Mix seasonings, oil and vinegar. Pour over beans and marinate over night.


This is just the basic recipe - you can add other kinds of beans to it such as butter beans, black beans, or other veggies such as shaved carrots or finely diced celery. You may need to make up more of the marinade if you add more ingredients too - depending on how much of the extras that you add.

ENJOY!

[mon]

This is an old Canadian recipe from the prairies. It's easy and excellent. Please make sure to butter the pan well. preheat oven to 350

Butter Tart Slices

1/2 cup butter
1 cup flour
2 tbsp. icing sugar
Mix and press in 8x8 inch pan

Topping

1 cup brown sugar
1 tsp. vanilla
1/4 cup melted butter
1 cup raisins
1 tbsp. vinegar
2 eggs
Mix together and pour over base. Bake at 350 for 30 to 35 mins.

[Karen]

This is an old Canadian recipe from the prairies. It's easy and excellent. Please make sure to butter the pan well. preheat oven to 350

Butter Tart Slices


Wow, that looks really yummy! Will have to try that when the urge to bake hits!

[Catty1]

A woman in my walking group told me that butter tarts are unknown in many of the States. I don't like them, but they are a wonderful caramel-raisin treat for many!

This is a recipe called Canadian Butter Tarts from a BBC web page.

http://www.bbcgoodfood.com/recipes/1837/canadian-butter-tarts

Recipe from Good Food magazine, July 2003 (http://www.bbcgoodfood.com/search/recipes/date/1057014000)

http://www.bbcgoodfood.com/sites/bbcgoodfood.com/files/recipe_images/recipe-image-legacy-id--1629_12.jpg
<section id="recipe-ingredients" class="recipe-ingredients separator separator-dashed-bottom"> Ingredients



375g pack ready rolled shortcrust pastry (or 375g/13oz homemade)
2 large eggs
175g light muscovado sugar*
100g raisins
1 tsp vanilla extract
50g butter, room temperature
4 tbsp single cream
50g chopped walnuts


* a dark, unrefined brown sugar. Apparently it contains more nurtrients. I think most of us in the Great White North would use brown sugar. ;)

</section>
Method



Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.
Beat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.
Spoon the filling into the unbaked tart shells so it’s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.

[Catty1]

http://www.care2.com/greenliving/tummy-pleasing-maple-pumpkin-custard.html

http://dingo.care2.com/pictures/greenliving/1276/1275150.large.jpg

Maple Pumpkin Custard (Gluten-free, dairy-free & low-carb!)
(Serves 6)
1 1/3 c. coconut milk (use light if you prefer)
1 c. pumpkin puree (unsweetened)
1/4 c. grade B maple syrup
1 tsp. stevia powder (or eliminate and increase to 3/4 c. maple syrup)
3 large eggs (room temp)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. clove
1/4 tsp. ginger
1/2 tsp. salt


1. Preheat oven to 325 degrees F.


2. Heat up water for a hot water bath. [for roaster in oven later on]


3. In a small saucepan, scald coconut milk over low heat.


4. Beat eggs and maple syrup/stevia in small bowl. Slowly whisk into coconut milk in small amounts (or temper egg mixture by adding spoonfuls of coconut milk into small bowl until eggs reach the same temperature as coconut milk. Then add the egg mixture into the saucepan.)


5. Whisk pumpkin, spices, and salt in a small bowl. Add into saucepan and blend well.


6. Pour about 3/4 c. of mixture into ramekins (it should make 6). Place ramekins in a large enough roasting pan and fill pan with hot water until it reaches halfway up the sides of the ramekins.


7. Carefully place pan in oven and bake for 45-50 minutes, or until custard is mostly set but the center still jiggles when shaken.


8. Let cool on a wire rack. Enjoy warm or refrigerated with your choice of toppings (nuts, ginger, coconut ice cream)!

[Karen]

http://www.care2.com/greenliving/tummy-pleasing-maple-pumpkin-custard.html

http://dingo.care2.com/pictures/greenliving/1276/1275150.large.jpg

Maple Pumpkin Custard (Gluten-free, dairy-free & low-carb!))!

Now now, not everyone's tummy needs dairy-free gluten free stuff! I wonder if this could be made with actual milk - skim milk, instead of coconut milk ... at least they say you can skip the Stevia by using more syrup!

Thanks, bumping up this thread reminded me - I want to try that Butter Tart Slices recipe - and there's a chance to bring a dessert for next week's church service, and as it is Worldwide Communion Sunday, it would be fun to bring a Canadian dessert!

[Catty1]

Karen, that gluten-free pumpkin whatever recipe was written that way. It did say you could eliminate the Stevia and add more maple syrup. I just might try it!

[cassiesmom]

This isn't a recipe, just a comment. A co-worker introduced me to Honeycrisp apples a few years ago. They're more expensive than other apples but I really like them. A little tart and a little sweet. My mom and dad were at the supermarket over the weekend and bought Sweetie apples, which I think are a fairly new variety. Yummy! So those are now my two favorites- Honeycrisp apples and Sweeties. I don't need honey, peanut butter, caramel apple dip or anything else to go with them. I know I'm getting old because I cut my apples into sections to eat them now instead of just biting in.

[kuhio98]

I'm going to try these Apple Pie Baked Apples when I get home next week. But, ain't no way I'm going to try to make my own pie crust. This girl will make do with store bought. :) You get Sally's recipe here: http://sallysbakingaddiction.com/2014/09/12/apple-pie-baked-apples/ I've copied down my version below.

Ingredients:
• Pie crust dough
• 1 teaspoon cornstarch
• 1 Tablespoon (15ml) warm water
• 5 large, perfectly round apples (I prefer Granny Smith or Honeycrisp)
• 1 teaspoon cinnamon
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon milk
• Caramel sauce for drizzling (optional)

Directions:
Thaw out pie crust in fridge. (My edit) :)
Make the apple filling: In a very small bowl, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has disolved. Set aside. Peel and dice 1 apple. In a medium saucepan over medium heat, cook the apple pieces, cornstarch/water mixture, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat, stir in the vanilla, and allow to cool off for 20 minutes.

Assemble: Cut chilled pie dough into ¼-inch wide strips with a pizza cutter. I like to chill the strips as I cut out the apples. I suggest putting them on a large cutting board and placing in the fridge. Remember, you always want your pie dough to be COLD.

Preheat oven to 375F degrees.

Slice off the tops of the 4 remaining apples. Using a spoon (or melon baller), dig out the core. It doesn't have to look perfect. Spoon the prepared apple filling into the cored-out apples. You may have some filling leftover - it's great warmed up over vanilla ice cream. Lay 3-4 strips of the pie dough on top of the apple. Then, working with one new strip at a time, alternate weaving it over and under the dough strips already in place. Repeat until the top of the apple has been covered in this lattice style crust. Using a sharp paring knife, trim excess pie crust around the edges. Repeat with remaining apples and pie dough strips.

Place apples into an 8-inch or 9-inch square baking pan or pie dish-- really any size baking pan works. In a small dish, whisk the egg and milk together. Lightly brush the tops with egg wash. I sprinkled a little bit of cinnamon on top of the egg wash before going into the oven- this is optional. Bake for 25-30 minutes or until the crust is browned and the filling is bubbly.

If desired, drizzle each with caramel. We ate ours with a knife and fork and vanilla ice cream on the side. These apples are best enjoyed immediately. Store any leftovers in the refrigerator for up to 2 days.

http://sallysbakingaddiction.com/wp-content/uploads/2014/09/Apple-Pie-Baked-Apples-by-sallysbakingaddiction.com-2.jpg

[cassiesmom]

I was at a meeting one day last week and lunch was served. Part of it was spinach salad with dried cranberries, almonds and Gorgonzola cheese. The dressing was a vinaigrette. I love spinach salad but this was a bit odd. The stems were still on the spinach leaves - I always cut the stems off with scissors or a knife before I wash the leaves. But these were still on, so I just cut them off with my plastic knife and fork as I ate the salad. Does it matter? My niece sometimes puts a handful of spinach leaves into scrambled eggs and she said she trims off the stems if they're really long. I ended up cutting the spinach leaves anyway because I didn't want to be cramming salad into my mouth in front of all the people at the meeting. I don't like cooked spinach but I do like it in salad.


Thanks,
Elyse

[Karen]

I was at a meeting one day last week and lunch was served. Part of it was spinach salad with dried cranberries, almonds and Gorgonzola cheese. The dressing was a vinaigrette. I love spinach salad but this was a bit odd. The stems were still on the spinach leaves - I always cut the stems off with scissors or a knife before I wash the leaves. But these were still on, so I just cut them off with my plastic knife and fork as I ate the salad. Does it matter? My niece sometimes puts a handful of spinach leaves into scrambled eggs and she said she trims off the stems if they're really long. I ended up cutting the spinach leaves anyway because I didn't want to be cramming salad into my mouth in front of all the people at the meeting. I don't like cooked spinach but I do like it in salad.


Thanks,
Elyse

It does not matter as far as nutrition, the stems are just a bit "woodier" depending on whether it is baby spinach or full grown spinach. Humans can ingest the stems perfectly fine, they just need more chewing, or chopping up beforehand!

[shais_mom]

I was at a meeting one day last week and lunch was served. Part of it was spinach salad with dried cranberries, almonds and Gorgonzola cheese. The dressing was a vinaigrette. I love spinach salad but this was a bit odd. The stems were still on the spinach leaves - I always cut the stems off with scissors or a knife before I wash the leaves. But these were still on, so I just cut them off with my plastic knife and fork as I ate the salad. Does it matter? My niece sometimes puts a handful of spinach leaves into scrambled eggs and she said she trims off the stems if they're really long. I ended up cutting the spinach leaves anyway because I didn't want to be cramming salad into my mouth in front of all the people at the meeting. I don't like cooked spinach but I do like it in salad.


Thanks,
Elyse
I never cut the stems off. I usually just throw a handful in the bowl and use it as a salad. My favorite is the hot bacon dressing but since giving up sugar I need to make a hot bacon dressing that is sugar free. I love to take spinach salad, add some bacon and salad fixings and top with 2 soft boiled or poached eggs. The yolk makes a perfect dressing..

[Karen]

I never cut the stems off. I usually just throw a handful in the bowl and use it as a salad. My favorite is the hot bacon dressing but since giving up sugar I need to make a hot bacon dressing that is sugar free. I love to take spinach salad, add some bacon and salad fixings and top with 2 soft boiled or poached eggs. The yolk makes a perfect dressing..

Ooh, that sounds scrumptious, I never thought of that! I usually have to avoid dressing because I am allergic to canola oil, and nearly every commercial dressing on the market has it.

[shais_mom]

Ooh, that sounds scrumptious, I never thought of that! I usually have to avoid dressing because I am allergic to canola oil, and nearly every commercial dressing on the market has it.
I had never soft boiled eggs before, I was looking thru Pinterest on how to do it and came across a "recipe" using the yolk, as a dressing. And sometimes I add a bit of balsamic vinegar tho not too much since I watch carbs now. its YUM!

[Karen]

I had never soft boiled eggs before, I was looking thru Pinterest on how to do it and came across a "recipe" using the yolk, as a dressing. And sometimes I add a bit of balsamic vinegar tho not too much since I watch carbs now. its YUM!

Yeah, I often just use a little balsamic vinegar, or my basil vinegar for salad dressing, with or without a bit of olive oil. Love when tomatoes are in season, and tomatoes and fresh mozzarella over some spinach with that basil vinegar!

[Lady's Human]

Not spinach, but swiss chard stalks are almost the best part of the green. I don't cut the stems off any leaves, be they chard, spinach or beet greens.

[maid25cats]

MAZZETTI balsamic vinegar has NO SUGAR & NO SODIUM ADDED :D
I looked at the label of EVERY BOTTLE ON THE SHELF AT A&P :eek:
This was the only one with NO SUGAR.
The bottle I bought at BJs had 5 grams of sugar so I tossed it :D

[pomtzu]

This isn't exactly a recipe you are likely to find in a book - just something I threw together to satisfy my craving for something sweet and cold. It's rather like a Watergate salad, but I like mine better,

Make up a small box of jello and put in fridge and allow to set thoroughly. When set - turn out into a larger bowl and whisk it until completely broken up into a very small chunky mixture - kinda like that of cottage cheese. Take a heaping ice cream scoop of whipped cream cheese and soften it to the consistency of pudding - I just nuke it for a few seconds at a time till it's as soft as it needs to be. Pour into mashed up jello and mix thoroughly. If desired, toss in some drained crushed pineapple or pineapple chunks. Pour back into a smaller bowl that it will all fit into, and refrigerate till set again. I used lime jello, but any flavor that suits you is fine. Strawberry jello is yummy too, and any fruit you like will do too.

Yummy and simple - my kind of dessert. ;)

[Karen]

This isn't exactly a recipe you are likely to find in a book - just something I threw together to satisfy my craving for something sweet and cold. It's rather like a Watergate salad, but I like mine better,

Make up a small box of jello and put in fridge and allow to set thoroughly. When set - turn out into a larger bowl and whisk it until completely broken up into a very small chunky mixture - kinda like that of cottage cheese. Take a heaping ice cream scoop of whipped cream cheese and soften it to the consistency of pudding - I just nuke it for a few seconds at a time till it's as soft as it needs to be. Pour into mashed up jello and mix thoroughly. If desired, toss in some drained crushed pineapple or pineapple chunks. Pour back into a smaller bowl that it will all fit into, and refrigerate till set again. I used lime jello, but any flavor that suits you is fine. Strawberry jello is yummy too, and any fruit you like will do too.

Yummy and simple - my kind of dessert. ;)


Hee hee - in January my church had a Jello Sunday - one of the women had never had a mellow salad in her life, so everyone made various jello concoctions - I made Aunt Bertha's, which has cottage cheese and pineapple and maraschino cherries etc. This would have been handy then!

[pomtzu]

Hee hee - in January my church had a Jello Sunday - one of the women had never had a mellow salad in her life, so everyone made various jello concoctions - I made Aunt Bertha's, which has cottage cheese and pineapple and maraschino cherries etc. This would have been handy then!

I have another that I make - more like Aunt Bertha's recipe and not the quicky throw together one that I posted here. It's VERY RICH and super delish. It's addicting.

It has lime jello, crushed pineapple, heavy cream whipped, cream cheese, mini marshmallows, maraschino cherries and chopped walnuts(optional). I pour this one into a mold and turn out on to a plate when set. I especially like this at Christmas since the colors are so like the holidays.

[Karen]

I have another that I make - more like Aunt Bertha's recipe and not the quicky throw together one that I posted here. It's VERY RICH and super delish. It's addicting.

It has lime jello, crushed pineapple, heavy cream whipped, cream cheese, mini marshmallows, maraschino cherries and chopped walnuts(optional). I pour this one into a mold and turn out on to a plate when set. I especially like this at Christmas since the colors are so like the holidays.

That sounds like the same thing as Bertha's recipe, but we leave out the whipping cream and use low-fat cottage cheese for calorie reasons (Aunt Bertha was always calorie conscious) and I substitute pumpkin seeds (pepitas) for the walnuts, as I am allergic to tree nuts!