- 4 C diced apples
- 2 Tbsp fresh lemon juice
- 2 C grapes, both green and red
- 1 C thinly sliced celery
- ½ C chopped dates
- ½ C chopped walnuts
- ½ C mayo
- ¼ C honey
- 2 Tbsp sour cream
- ½ tsp salt
- I use an assortment of Red and Golden Delicious apples and maybe one Granny Smith or my favorite, Honey Crisp.
- Core and cut up the apples, toss with lemon juice.
- Add the grapes (cut in half the long way if they are large.)
- Toss in the celery, dates and walnuts.
- In a separate bowl, combine mayo, sour cream, honey and salt. Mix and pour over the apple mixture and mix well.
- Chill before serving.
6 peaches, halved and pitted, don’t peel (It is really important to get freestone peaches, so they separate easily.)
¼ C butter, melted
3 Tbsp cinnamon-sugar mixture
4 oz cream cheese, softened
¼ C sugar
1 egg yolk
1 ½ tsp vanilla
¼ C sliced almonds
Dredge peaches through melted butter and set cut side up in a 9X13-baking dish. Sprinkle with cinnamon and sugar. Beat together cream cheese, ¼ C sugar, egg yolk, and vanilla. I use a mini food processor. Dollop filling in the center of each peach, filling the hole. Sprinkle almonds on top. Bake for roughly 30 minutes at 350, just until the cheesecake starts to lightly brown and puff up a little. I serve these at breakfast but they would be good with a scoop of vanilla ice cream for dessert.
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My sister Lisa forced something healthy on us at Christmas in between eating holiday cookies and cakes! She got the recipe from Cook’s Country magazine/America’s Test Kitchen.
- 3 tbsp. lemon juice
- 2 tbsp. Dijon mustard
- 1 small shallot, minced
- 1 clove garlic, minced
- Salt and pepper
- 6 tbsp. extra virgin olive oil
- 2 lbs. Brussels sprouts, trimmed, halved and sliced very thin
- 4 oz. (1C.) shredded cheese (Gouda or Cheddar recommended)
- ½ dried cherries or 1 Granny Smith apple, cored and cut into ½ inch pieces
- ½ C. pecans, toasted, skinned and chopped
- Whisk lemon juice, mustard, shallot, garlic and ½ tsp. salt together in a large bowl. Slowly whisk in oil until incorporated.
- Trim the stem end of each sprout then cut each sprout in half through the cut end. With the flat surface on the cutting board, slice up very thin. We used a food processor. They need to be as thin as possible.
- Toss sprouts in with the vinaigrette and let sit for at least 30 minutes, up to 2 hours. Fold in cheese, fruit and nuts. Season with salt and pepper to taste.
¼ C butter
1 large onion, peeled and diced (or 3 leeks)
6 oz package fresh spinach ripped into course pieces
½ loaf of challah bread cut into ½ inch cubes
2 C chopped cooked ham
4 oz of shredded Gruyere cheese, about 2 cups
3 oz of fresh grated Romano or Parmesan cheese
2 Tbsp fresh thyme stripped off stems
5 large eggs
2 C heavy whipping cream
½ C milk
¼ C Dijon mustard
This can be made in a 9X13 Pyrex casserole dish, or 8 individual 8 oz circular ramekins. The 9X13 is easier, the ramekins make for a beautiful presentation. Once you take the ramekins out of the oven, let them sit for 5 to 10 minutes, then run a thin spatula around the edges and slide the pudding out onto a plate. Stick a sprig of thyme in it and garnish with sautéed sweet red peppers.
In a large skillet melt butter over medium heat. Add onion and cook for about 15 minutes. (The original recipe called for leeks. They are a pleasant taste, but I always have onions around the house, and leeks are more expensive and can be a pain to wash. As you are slicing them up you run into a ring of dirt and have to put them all in a sieve and wash the grit away.) Add spinach to the onions and cook another couple of minutes until wilted. Remove from heat and set aside to cool down so you can handle it. Chop up the ham. Grate both cheeses in a bowl and mix. Strip the thyme off the stems and mix in with the cheese. Beat eggs, whipping cream, milk and mustard together.
Spray your baking dish(es). Spread half of your bread in the bottom of your Pyrex casserole dish or the bottom of the ramekins. Using half the ham, spread a layer on top of the bread. Follow with a layer of half the spinach mix, and half the cheese mix. Pour half the egg mixture on top. Repeat with the remaining ingredients layering the bread, ham, spinach and cheese. If using ramekins, be careful pouring on the top layer of egg mixture that it doesn’t run over the top and down the sides, pour slowly.
At this point cover, and put in the fridge overnight. The next morning take out and let set out 30- to 60 minutes before putting in a 375F degree oven. Baked loosely covered in foil for 30 minutes. Remove foil and bake the last 15 to 30 minutes till light brown on top. Let rest for 5 to 10 minutes before serving.
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- 1 C flour
- ⅛ tsp salt
- 3 eggs
- 1 ½ C milk
- Spray oil or butter
- 2 Tbsp butter
- 1 bunch green onions or med to large onion chopped up
- 6 oz white mushrooms, cleaned and sliced
- Couple of ounces of spinach (optional)
- ½ tsp of salt
- 2 lbs. chicken, figure about 4 oz. of chicken per crepe. (Either buy boneless breasts and cook in a little water on the stove top or buy one of those cooked chickens from the store and pick it clean. Let the hot chicken breasts cool in the fridge and then slice very thin.)
- 4 Tbsp of butter
- 4 Tbsp of flour
- 2 C milk
- ¼ tsp pepper
- 1 C Swiss cheese shredded
- ⅓ C fresh grated Romano or Parmesan cheese
- ¾ C light cream (half and half)
- 2 Tbsp chopped up fresh parsley
- 2 Tbsp butter
- ½ C seasoned bread crumbs
- 1 C sugar
- 1 C orange juice
- 1 bag of fresh cranberries. (I buy many bags when in season, and freeze them whole.)
- I usually let the milk and eggs come to room temperature before mixing, or you can microwave the milk to about 70 degrees.
- Beat flour, salt, eggs and milk together to form the crepe batter and let rest for an hour or longer.
- Melt 2 Tbsp of butter in a large skillet. Add onion and saute till limp. Add mushrooms and stir till cooked. Add chicken, sliced very thin rather than chopped, salt, and stir.
- Melt 4 Tbsp of butter in a 4 quart pot.
- Add flour and stir until smooth. Slowly pour the milk into your “roux” and stir rapidly until no lumps. Cook over medium heat until it starts to boil and thicken. Add remaining salt and pepper. Stir in grated Swiss cheese and fresh grated Romano or Parmesan cheese. Heat until melted then add one cup of the sauce to the chicken mushroom mixture and stir. Add ¾ cup half and half to the remaining sauce and stir until smooth.
- To make your crepes heat a 7” crepe pan over medium high heat. Spray pan and put about a ¼ cup of crepe batter in pan and swirl to cover the bottom of the pan. When a very light brown, flip over and brown other side. I then flip them out onto a piece of parchment paper or on a granite counter top and get another crepe cooking. While waiting for the next crepe, place about a ½ cup of the chicken mixture down the middle of the crepe. Roll and place seam side down in a sprayed 9X13 pan. Mixture should make about 8 crepes. When done with the crepes and chicken mixture, spread remaining cheese sauce on top of the 9X13.
- Take 2 Tbsp of butter and melt it in a frying pan. Add the bread crumbs and mix thoroughly. Cut up the parsley and add it to the bread crumbs. Sprinkle the whole mixture on top of the cheese sauce.
- At this point, you can bake it in a 350F degree oven for 20-30 minutes until bubbly, or cover and place in the fridge overnight and bake off the next day. If in the fridge, let set out a half hour ahead of baking time and it will then take 30+ minutes to get warm and bubbly in the oven.
- When you are lifting these out of the 9X13, you really don’t need to cut them, just put a spatula or two under and lift up.
- I like to put about a ¼ cup of cranberry relish on top.
- In a 2 quart pot on medium heat mix 1 cup orange juice and 1 cup sugar till dissolved, then add one bag of fresh or frozen cranberries and bring to a boil. Reduce heat to low and cook on the stove till the cranberry’s start to pop, about 20 minutes. Remove and store in the fridge until needed.
- 3 Tbsp unsalted butter, melted
- 3 eggs, lightly beaten
- 1 C milk
- 1 C all-purpose flour
- ½ tsp salt
- The above will make about 9 popovers in a “regular” size popover pan, or 12 in a “small” popover pan. You can see the difference in the pans on the below. You can easily double this recipe. The first few times I made popovers they turned out fine. THEN, the next several times they were crummy (dense little pitiful things) so I stopped trying. A friend, who was fortunate enough to have them when they were good, was coming to visit and really, really wanted popovers, so I practiced on him the whole time he was here. I also did a fair amount of reading from different cookbooks and online. The funny thing is, the above recipe didn’t change, but how you made them did.
- Ideally, let your eggs come to room temperature by sitting out overnight or for several hours. Your milk should be about room temp also. If you don’t have time to let your milk come to room temp, put the 1 cup of milk in the microwave for about a minute, or less, and test with a thermometer to get it around 70 degrees or slightly warm when you stick your finger in it. Beat your eggs together and then add the milk and beat just until mixed.
- Two Sizes of Popover Pans
- Melt the butter. Add about 1-½ tablespoons of the unsalted butter in the batter along with ½ teaspoon of salt, and sift in 1 cup of all-purpose flour. Beat with beaters then let set out on the counter for at least 30 minutes or up until 3 hours!
- Put your empty popover pan in the oven and preheat your oven to 425 degrees F. Take the pan out of the oven fast and shut the oven door. Spray 9 cups of a 12-cup popover pan with nonstick cooking spray and measure ½ tsp of the reserved melted butter into each cup. It should sizzle on the bottom. (Any left over butter, dump in the batter and mix it in.) Divide batter between 9 cups and bake for 15 minute. Reduce heat to 325 degrees and bake for 7 more minutes. Under no circumstances open the oven door while they are baking. When the timer goes off remove them from the oven and immediately poke with a sharp knife to allow the steam to come out and then invert to a wire rack. Serve immediately with butter, jam, apple, pumpkin or honey butter etc.
- When poking them with the knife, to release the steam, you are keeping them from collapsing in on them selves. Some people at that point would put them back into the oven for a couple of minutes, I don’t.
- I’ve made them both with eggs sitting out for several hours, and not, and usually by putting them in the warm butter and milk and letting the batter set out for a while they’ll get to the temp you want. One book really got into discussing different types of flour and I made two batches once, one with better-for-bread flour and one with all-purpose flour. Everything was exactly the same. Filled six cups with all-purpose flour batter and six with better-for-bread flour batter and I could not tell the difference, so I wouldn’t bother buying the special flour unless you already have it on hand, and if so feel free to use it. You are letting the batter set to stretch the gluten. Many books say don’t over beat the batter, use a whisk and stop just when combined. Again, one book talked about stretching the gluten and made a good argument for mixing up that batter well. I use electric beaters and mix until it is well mixed and don’t worry about over beating.
- One morning I decided to use my convention oven and set it to 425 degrees. When I put the melted butter in the cup before the batter it didn’t sizzle. They took forever to rise, but the last 10 minutes they did what they were supposed to do. So in a pinch I’d use the convention oven again, but if you don’t have to, save yourself the agony of watching them and just use the regular oven.
- So what do I think is key? Having the milk and maybe eggs at room temp and then letting the batter sit for a while. It is also important to have your pan very hot before pouring the batter in, and don’t open the oven door while baking or you will let all the steam out and that is what pops them up. I like honey butter the best. Mix a half a stick of soft butter and a half a cup of honey together. Mmmm.