Roasted Rome Apples With Cinnamon and Cardamom

Prep: 10 minutes
Cook: 1 1/2 hours
Makes: 4 servings
4 Rome Beauty apples, cored
1/2 cup sugar
1 teaspoon nutmeg
1/4 teaspoon each: ground cardamom, ground cloves, salt
4 cinnamon sticks
2 cups water
Ice cream
* Heat the oven to 375 degrees. Set the apples in a small oven-safe glass baking dish.
* Mix the sugar, nutmeg, cardamom, clove and salt in a small bowl. Holding the apples one at a time over the baking dish, rub the dry mix on the inside and outside of each. Allow the excess mixture to fall into the dish.
* Place 1 cinnamon stick in the center of each apple. Pour the water into the baking dish; cover the dish with foil.
* Bake, 1 1/2 hours.
When the tops of the apples begin to split, they're done. Let cool. Serve with your favorite ice cream.
NUTRITION INFORMATION:
Per serving: 196 calories
0 g fat
0 g saturated fat

0 mg cholesterol
51 g carbohydrates
0 g protein
147 mg sodium
5 g fiber
NOTES: In this recipe from "The Busy Mom's Cookbook," Antonia Lofaso calls for Rome Beauties, a late season apple. You will have good results with Pink Lady and Braeburn.

Ghoulish Tasty Treats..

I know today is Halloween, but you still have time to ghoulishly cook up some fun with your little ghouls and goblins.
Go all out at every meal for a monstrous good time!!
Start your day with ghost shaped pancakes with raisin eyes and chocolate chip smile. Or pour pancake batter into long, thin lines and form the strips into spider webs.
A little imagination can transform ordinary food into ghoulishly, wacky faces or creepy bugs.
Slice a bell pepper length-wise to form the outline of a face. Sliced black olives double as eyes and a wedge of tomato as a mouth. Give the face a good shock of lettuce for hair, drizzle with salad dressing and let the screams of delight begin.
Turn black olives into spiders. A jumbo olive, sliced length-wise and placed cut side down becomes the body, with eight thin slices for the legs. Add a piece of pimento underneath for the hourglass.
Place sliced green olives with pimento atop deviled eggs. They'll look like eyes, giving the hard-cooked eggs added ghoulish personality.
Turn mounds of mashed potatoes into ghosts. All they need are black pepper eyes, or whole cloves.
Baby carrots become severed fingers with the addition of slivered almonds.
Pigs-in-a-blanket can become mummies by cutting the crescent rolls into long, thin srrips before wrapping the hot dogs or sausage. Two dots of mustard serve as eyes and a sliver of ketchup for the mouth.
Kids can dress up cookies and cupcakes with colored icing and use jelly beans, candy corn, black licorice, M&M's and or raisins, peanuts the sky's the limit for ingenious creations.
Ice cream cones are perfect hats for popcorn balls, rice cereal treats, cupcakes, you name it! After that, they just need chocolate chip eyes and licorice mouths.
Allow your imaginative ghoulish self to arise and have lots of fun!!

Taco Monster Mouths

Serves 6
2 plum tomatoes, cut lengthwise into 3 pieces
12 large pimiento-stuffed green olives
3 slices {1/2 ounce each} American cheese
6 Old El Paso Stand 'N Stuff Taco Shells
1/2 pound lean {at least 80 percent} ground beef
2 tablespoons Old El Paso 40 percent less sodium taco seasoning mix
1/3 cup water
Shredded lettuce, if desired
Cut slit into 1 side of each olive to make a flat side. Cut each of the slices of cheese in half vertically in a zigzag line to look like teeth.
Heat oven to 350 degrees. Arrange taco shells on ungreased cookie sheet. Bake 5 to 7 minutes or until hot.
Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked, drain. Stir in taco seasoning mix and water. Reduce heat to medium, cook about 5 minutes, stirring frequently until water has evaporated.
To Assemble:
Fill tacos with desired filling so that meat os on the top. Placing each taco on it's side on serving plate, insert 1 tomato slice into meat filling to look like a tongue. Place 1 cheese slice with zigzag edge toward meat along top side of taco between the shell and the filling. Place 2 olives, flat sides down, to look like eyes on top of shell.
This recipe is from http://www.bettycrocker.com.

Creepy Crawly Cake Truffles

Makes 4 dozen or 24 {2 cake pop} servings
1 package white cake mix
1 teaspoon McCormick Pure Orange Extract
1/2 teaspoon McCormick Yellow Food Color
1/4 teaspoon McCormick Red Food Color
1 cup marshmallow creme
White confectionery coating wafers, such as Wilton White Candy Melts
Black confectionery coating wafers
Semi-sweet baking chocolate
Assorted candies for decorating
Prepare cake mix as directed on package, adding orange extract and food colors. Bake as directed on package for 13-by-9-inch baking pan. Cool completely on wire rack.
Crumble cake into large bowl. Add marshmallow creme; mix until well blended. Shape into 1-inch balls. Refrigerate 2 hours.
Melt coating wafers or chocolate as directed on package. Using a fork, dip 1 cake ball at a time into the confectionery or melted chocolate. Tap back of fork 2 to 3 times against edge of dish to allow excess to drip off. Place cake balls on wax paper-lined tray.
Decorate as desired.

This recipe is from McCormick

GHOSTS IN THE GRAVEYARD CUPCAKES

Makes 24 cupcakes
1 package {18 1/4 ounces} white cake mix
1 teaspoon McCormick Pure Vanilla Extract
McCormick Black Food Color
2 containers {16 ounces each} vanilla frosting
24 oval-shaped cookies
Prepare cake mix as directed on package, adding vanilla. Tint cake batter grey with 1/4 teaspoon black food color.
Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
Tint one container frosting black with 1 teaspoon black food color. Frost cupcakes, reserving 1/4 cup of frosting. Spoon reserved frosting into small resealable plastic bag. Snip a small corner from bag. Pipe "RIP" onto top half of each cookie. Push tombstone cookies gently into cupcakes.
For the ghost, spoon remaining container of white frosting into large resealable plastic bag. Snip a corner from bag.
For the body of the ghost, pipe 1/2-inch dollop next to tombstone. Pipe a smaller dollop on top, lifting while squeezing bag so that top of dollop is pointed. This is the head of the ghost.

Use chocolate sprinkles and chocolate chips to decorate the ghosts face.

Severed Finger Sugar Cookies

Makes about 24 cookies
1 pouch {17.5-ounce} Betty Crocker sugar cookie mix
1 egg
1/4 cup raw slivered almonds
1/4 cup seedless strawberry jam
7 drops red food color
Heat oven to 350 degrees.
Line cookie sheets with cooking parchment paper.
In medium bowl, mix cookie mix and egg, using fork or spatula, until well mixed and texture of sand or bread crumbs. Squeeze handful of dough crumbs together tightly to form small log or "finger." Score top of log with butter knife to shape the knuckles, then press 1 slivered almond at one end to make the fingernail.
Repeat to use up dough.
Refrigerate 30 minutes.
Bake 15 minutes. Cool completely.
In small bowl, mix jam and food color. Trim base of "finger" with fork to give it a severed look. Dip base of finger into jam.

This recipe is from http://www.bettycrocker.com.

Witches' Broom Snacks

Serves 6
12 thin pretzel sticks {2 1/4 Inch}
1/4 cup sharp process cheddar cheese spread {from 5-ounce jar}
12 whole-grain wheat crackers {such  as Triscuits}
On end of each pretzel stick, shape 1 teaspoon cheese spread into 1-inch ball
With sharp knife, cut each cracker into long pieces. Press cracker pieces into cheese to resemble broom.
Serve immediately, or refrigerate up to 3 hours before serving.
This recipe is from http://www.bettycrocker.com.

Pumpkin Party Mix

Serves 24
2 cups Kix cereal
2 cups small square pretzels
2 cups teddy bear-shaped chocolate graham snacks
1 cup freeze-dried cinnamon apples
1 cup candy-coated peanut butter pieces
1 box {7.5 ounces} crunchy caramel-coated popcorn with peanuts
In large bowl, mix all ingredients. Store in airtight container.
This recipe is from http://www.bettycrocker.com.

Smokey White Bean Chicken Chili..

1 {12-ounce} can tomatillos, chopped
2 {14 1/2- ounce} cans diced fire-roasted tomatoes
3 garlic cloves, minced
1/4 cup tomato paste
1 teaspoon cumin
1/4 teaspoon white pepper
1 teaspoon salt
2 {15-ounce} cans white beans, such as cannellini, rinsed and drained
2 chicken breast halves, cooked and chopped or shredded
4 slices smoked applewood bacon, cooked and crumbled
1 cup beer
1/2 teaspoon Tabasco
Combine tomatillos, tomatoes, garlic, tomato paste, cumin, white pepper and salt in a large saucepan. Bring to a simmer and cook 30 minutes. Add beans, chicken, bacon and beer and cook 30 minutes. Stir in Tabasco.
Makes about 10 cups; serves 6
Nutritional facts per serving:
271 calories
5 g fat
42 mg cholesterol
23 g protein
31 g carbohydrates
7 g fiber

1278 mg sodium

Quick! Let's Bake Some Bread.

The idea came together in a flash. Someone mentioned quick breads, and everybody jumped on the bandwagon!
That's the beauty of quick breads. Mix, bake, take, share.
They are sweet or savory, studded with fruits or nuts, and full of flavor and endless possibilities. Our gathering featured four sweet and two savory loaves.
Quick breads are in the same family as muffins and scones and rely on baking powder and baking soda for rising. The chemicals in the soda or powder react with acids to produce carbon dioxide, the gas that gives baked goods their lift. Baking powder and soda are not interchangeable, though, because baking powder is baking soda mixed with cornstarch and a dry acid.
If you find yourself without baking powder, "The America's Test Kitchen Quick Family Cookbook" offers this recipe for a "passable substitution": Replace each teaspoon of baking powder with 1/2 teaspoon cream of tarter and 1/2 teaspoon baking soda.
For best results with these recipes, use baking powder and baking soda before their "best by" dates. If baking powder is nearing expiration, check to see if it is still active by mixing 2 teaspoons of it in a cup of hot water. If the foaming reaction is weak, toss it.
Here are some more tips for perfect loaves.
Preheat the oven.
Prepare the nuts and fruits ahead of time.
Don't overmix the batter: Too much mixing can result in loaves not properly rising, turning out tough and possibly with tunnels through them.
Tent the loaves with aluminum foil once they begin to brown to prevent over browning.
Loaves that are too compact are a result of too much flour or too much leavening.
Use a knife-a toothpick is too short-to check for doneness by sticking the blade in the center of the loaf. If the knife blade comes out clean, or with a few crumbs attached, it's done.
Shiny pans reflect heat, but dark pans absorb heat so baked goods brown more quickly. If using dark pans, lower the heat by 25 degrees.

Store loaves for 24 hours before slicing. Or freeze and slice with a serrated-edge knife.

Quick Breads: IOZZA'S Corn and Bacon Loaf

Makes 1 loaf

12 ounces hardwood-smoked bacon, coarsely chopped

1 ear corn, husked

2 1/2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 1/4 cups whole milk

3 large eggs

2 cups grated sharp white cheddar, divided use

1/3 cup coarsely chopped fresh chives

Salted butter, for serving

Preheat oven to 400 degrees.

Cook the bacon in a large heavy saute pan over medium heat for 8 minutes, or until browned and crisp. Transfer bacon to paper towels  Brush loaf pan with bacon drippings from the pan. Set aside 1/2 cup of bacon drippings to cool. Slice the corn kernels off the cob. You should have 1 cup.

Whisk the flour, baking powder, salt and cayenne pepper in a large bowl to blend. Whisk the milk, the eggs and reserved bacon drippings in another large bowl. To this stir in the bacon, 1 1/2 cups cheese, corn and chives. Stir in the milk mixture into the flour mixture just until blended. Spoon batter into prepared pan. Sprinkle tops with remaining cheese. Bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve with butter.

If baking these as muffins, bake for 18 minutes.

Quick Breads: White Chocolate Cranberry Bread

Services 10

6 ounces white chocolate, finely chopped

2 1/4 cups all-purpose flour

1/2 teaspoon salt

 1/4 teaspoon baking soda

3/4 cup sugar

8 tablespoons {1 stick} salted butter, at room temperature

3 large eggs, at room temperature

1/2 cup buttermilk

Grated zest of 1 orange

1/4 cup fresh orange juice

2 teaspoons pure vanilla

1 cup fresh or frozen whole cranberries, not thawed

1 cup toasted, skinned, coarsely chopped hazelnuts

1 cup white chocolate chips

Position rack in center of oven and preheat to 350 degrees. Lightly butter and flour a 9x9x3-inch loaf pan and tap excess flour.

Melt and cool the chopped white chocolate.

In a medium bowl, whisk together the flour, salt and baking soda. In a large bowl beat the sugar and butter with an electric mixer set on high speed until light and fluffy, about 3 minutes. One at a time, beat in the eggs, beating well after each addition, and scraping down the sides of the bowl as needed.

Beat in the buttermilk, followed by the tepid white chocolate, orange zest and juice, and vanilla. The mixture will look curdled. With the mixer on low speed, add the flour mixture, and beat just until smooth, scraping down the sides of the bowl as needed. Stir in cranberries, hazelnuts and white chocolate chips. Spread batter in prepared pan. Bake until a bamboo skewer inserted in the center of the cake comes out clean, about 1 1/2 hours. Let cool on a wire rack for 10 minutes before inverting and unmolding bread.

Quick Breads: Earl Grey Tea Loaf

Serves 12
6 Earl Grey tea bags
14 ounces dried fruit, such as raisins, golden raisins, cherries, cranberries
1 orange
1 large egg
1 1/2 cups sugar, divided use
3 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
1 teaspoon quality pumpkin pie spice
1 whole nutmeg, for grating
1 lemon
Preheat oven to 350 degrees.
Put 4 tea bags in a measuring cup and add 1 1/4 cups boiling water. Leave to brew for a few minutes, then remove tea bags. Put the dried fruit into a large mixing bowl, grate over the zest of the orange and pour over the hot tea. Cover and leave overnight.
Whisk the egg and add to the bowl of fruit along with 1 cup sugar. Add the flour, baking powder, salt, pumpkin pie spice and a few good gratings of nutmeg, and squeeze in the juice of the orange. Mix until a dough-like consistency {it might seem dry}. Spoon the mixture into a 4-cup loaf pan lined with parchment paper and bake for 1 hour and 10 minutes or until cooked through, or until a skewer inserted into the center comes out clean.
Put the 2 remaining tea bags into a pan with 3/4 cup water and the zest and juice of the lemon. Gently bring to a boil, removing the tea bags after a few minutes. Add the remaining 1/2 cup sugar and bring to a boil without stirring-keep it on a steady medium heat so that you have a steady boil for 5 to 10 minutes, or until the mixture has reduced by half and you have a golden syrup. Pour this into a measuring cup.

As soon as the loaf comes out of the oven, poke little holes in the top and pour the syrup over the loaf. Once the syrup has absorbed, turn loaf onto wire rack and cool

Quick Breads: Praline Apple Bread

Makes 1 loaf
1 1/2 cups chopped pecans
1 {8-ounce} container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples {3/4 pond}
1/2 cup butter
1/2 cup packed light brown sugar
Preheat oven to 350 degrees.
Bake 1/2 cup pecans in a single layer in a shallow pan for 6 to 8 minutes, or until toasted and fragrant, stirring after 4 minutes.
Beat sour cream and the next three ingredients on low speed with an electric mixer for 2 minutes until blended. Stir together the flour and next three ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased 9x5-inch loaf pan. Sprinkle with remaining pecans.
Lightly press pecans into batter. Bake at 350 degrees for 1 hour to 1 hour and 5 minutes, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan for 10 minutes.
Remove from pan to wire rack.

Bring butter and brown sugar to a boil in a 1-quart heavy saucepan over medium heat, stirring constantly: boil 1 minute. Remove from heat, and spoon over top of bread.

Quick Breads: Polenta Loaf With Rosemary, Parmesan And Olive Oil

Makes 1 loaf
2 cups all-purpose flour
1 cup {5-ounces} polenta
1 tablespoon minced fresh rosemary
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ounces Parmesan cheese, grated course {1 cup}, divided use
3/4 cup sour cream
1/2 cup whole milk
1/2 cup sugar
6 tablespoons extra-virgin olive oil
2 large eggs
Heat oven to 400 degrees
Whisk flour, polenta, rosemary, baking powder, baking soda and salt together in a large bowl. Stir in 1/2 cup Parmesan, breaking up any clumps, until coated with flour.

In a separate bowl, whisk sour cream, milk, sugar, oil and eggs together until smooth. Gently fold sour cream mixture into flour mixture until just combined; do not over mix.
Pour into greased loaf pan or greased muffin tins. Sprinkle with remaining Parmesan.
Bake until golden brown and a knife inserted in the center comes out clean, 15 to 20 minutes for muffins, 40 to 50 minutes for loaf pan. Cool before inverting.
NOTE:
Cornmeal can be used in place of the polenta. It will result in a more cake-like texture.

Quick Breads: Golden Pumpkin Loaf

Makes 1 large loaf
2 cups all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cardamom 
1/2 teaspoon nutmeg or mace 
3 large eggs
1 1/4 cups dark brown sugar, packed
3/4 cup granulated sugar
1 1/2 cups pumpkin puree
2 teaspoons vanilla extract
6 tablespoons canola oil
1 cup dried cranberries
1 cup chopped walnuts
Preheat oven to 350 degrees.
Butter a 9x5 inch loaf pan, and line bottom and long sides with parchment paper.
Mix together flour, cornmeal, baking powder, baking soda, salt and spices in a medium bowl.
In the bowl of an electric mixer, beat the eggs, and both sugars on medium-high speed until creamy and thick, for about 3 minutes. Reduce the speed, then add the pumpkin, vanilla and oil and continue mixing until smooth.
On low speed, slowly add the dry ingredients a little at a time, mixing only until the flour just disappears. Remove the bowl from the mixer. Scrape the bowl from the bottom and fold in the cranberries and walnuts. Transfer to prepared pans.

Bake for 60 to 70 minutes, or until loaf is well browned and a knife inserted emerges clean from the center. Cool in pan for 15 minutes before turning out.

Chocolate Cream Cheese Pie

Half the calories! Tasting is believing, kept the Yum! It is a miracle!!
Prep: 20 minutes
Chill: 4 hours
1  4-serving-size package fat-free, sugar-free instant chocolate pudding mix
1 3/4 cups fat-free milk
1 teaspoon vanilla
1/2 of an 8-ounce package reduced-fat cream cheese {Neufchatel,} softened
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
1 6-ounce chocolate-flavor crumb pie shell
1 cup fresh raspberries
1 tablespoon grated semisweet chocolate
In a medium bowl prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside
Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on 100% power {high} for 15 seconds; stir. Microwave on 100% power {high} for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture, beat until smooth. Add remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill about 4 hours or until set.
Top individual servings with remaining whipped topping, raspberries and grated chocolate. Makes 10 servings.
Make-Ahead Directions:
Prepare as above through step 2.
Cover and chill for up to 24 hours. Serve as above in step 3.
NUTRITION fACTS per serving;
CALORIES 180
TOTAL FAT 8 g {4 g sat. fat}
CHOLESTEROL 9 mg
PROTEIN 4 g
CARBOHYDRATE 22 g
FIBER 1 g
SODIUM 285 mg
EXCHANGES 1.5 Other CARBOHYDRATES,

1.5 FAT

Deep Chocolate Cake with Double-Malt Topping

Bake in a 350 F. oven.
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1 3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1 1/2 cups milk
1 recipe Chocolate Malt Frosting
2 cups malted milk balls
Grease three 8x8x2-inch square or 9x1 1/2-inch-round cake pans. Lightly dust each pan with 1 teaspoon of the cocoa powder; set aside. In a medium bowl stir together remaining cocoa powder, flour, baking powder, and baking soda; set aside.
In a large mixing bowl beat butter with a mixer on a medium speed for 30 seconds. Add sugar, beat until combined. Add eggs, 1 at a time, beating for 30 seconds after each. Beat in chocolate and vanilla. Alternately add flour mixture and milk to beaten mixture, beating on low speed until combined. Divide batter among the pans, spread evenly.
Bake in a 350 F. oven for 17 to 20 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks. Prepare frosting.
To assemble cake, spread 3/4 cup of the frosting on tops of 2 of the layers and stack on a serving plate. Add top layer, frost the top and sides of the cake. Place remaining frosting in a decorating bag fitted with a medium round tip. Starting from the bottom, pipe a zigzag pattern on sides and top edge of cake. If desired, coarsely chop some of the malted milk balls. Place on top of cake. Cover and chill until ready to serve. Cover and store any leftovers in the refrigerator. Makes 20 servings.
Chocolate Malt Frosting: In a saucepan bring 2 cups whipping cream just to boiling over medium heat. Remove from heat. Stir in 1/3 cup malt powder. Add two 11 1/2-ounce packages milk chocolate pieces {do not stir}. Let stand for 5 minutes. Stir until smooth, {Mixture will be thin.} transfer to a large mixing bowl. Cover and refrigerate about 3 hours or until frosting is thoroughly chilled. Set bowl of frosting in a larger bowl of ice water. Beat frosting with a mixer on medium speed about 3 minutes or until fluffy and of spreading consistency. {The frosting will turn a light brown color with beating.}

To make ahead: Prepare and bake cakes; cool completely. Place cake layers on baking sheets; freeze until firm. Once firm, place cakes in large freezer bags; seal, label, and freeze up to 3 months. To serve, thaw cake layers at room temperature for several hours. Frost as directed.

Chocolate-Cherry Pockets...

The sweet cherry filling will make everyone reach for seconds.
Preheat oven to 375 F.
1/2 cup butter, softened
1  3-ounce package cream cheese, softened
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup cherry preserves
2 tablespoons snipped dried cherries
1 teaspoon brandy {optional}
4 ounces bittersweet or semisweet chocolate, chopped
2 teaspoons shortening
In a large mixing bowl beat butter and cream cheese with electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, soda, and salt; beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.
For cherry filling, in a small bowl stir together cherry preserves, dried cherries, and if desired, brandy.
Preheat oven to 375 F.
Line two cookie sheets with foil, set aside. On a lightly floured surface, roll half the dough at a time until about 1/8 inch thick. Cut dough using a 3-inch scalloped or plain round cutter. Place cutouts 1/2-inch apart on prepared cookie sheets. Spoon a scant 1 teaspoon of the cherry filling on to the center of each cutout. Brush edges with water. Fold each cutout in half over filling. Using your fingers, gently press edges to seal.
Bake for 8 to 9 minutes or until edges are firm. Transfer to wire racks set over waxed paper and let cool.

In a heavy small saucepan combine chocolate and shortening, stir over low heat until mixture is melted. Cool slightly. Spoon chocolate mixture into a heavy resealable plastic bag. Snip a small corner off bag; drizzle chocolate over cookies. Let stand until chocolate sets. Makes about 30 cookies.

Scottish Cake..

Highland Titles - Glencoe Estates

Today we have a recipe for a traditional Scottish cake...oatmeal gingerbread.
Ingredients are
6 ounces flour 
2 ounces oatmeal 
2 ounces soft brown sugar (light brown sugar) 

2 ounces butter 
2 tablespoons black treacle (molasses) 
1 teaspoon of ground ginger 
1 teaspoon mixed spices 
1 large egg 
1 level teaspoon bicarbonate of soda 
3 tablespoons milk 
Please note: A British tablespoon holds 17.7 mls but the American tablespoon holds 14.2 mls. Please adjust accordingly. 

Line a 7" or equivalent baking tin with well-greased greaseproof paper. Melt sugar, treacle and butter in a pan over low heat. Mix flour and bicarb of soda, sieve well, then add the oatmeal and spices. Pour the melted butter and treacle mix, the milk and well-beaten egg on to this and stir well. Pour in to the prepared tin and bake in an oven preheated to 350F/190C/gas mark 4 for about 45 mins  Allow to cool for 15 minutes, then turn out on to a wire cooling rack.

I Apologize, BUT...

You will find numerous conversion charts throughout the blog!! I have found that actually, you can never have too many!! Each one is unique in their own way. And, I personally, hate having to look for a conversion chart, especially when one is needed. So, I apologize for so many plastered throughout the blog! Should be convenient tho...

Autumn Brittle..

~*~ AUTUMN BRITTLE ~*~

Ingredients

1 Cup Almonds
1 Cup Cashews
3/4 Cup Pumpkin Seeds
2/3 Cup Dried Cranberries
1 1/2 Cups Golden Brown Sugar
1 Cup Granulated Sugar
1/2 Cup Honey
1 Cup Water
1/2 Teaspoon Salt

1 Tablespoon Butter




Instructions:

Heat the sugars, honey, water and salt in a large pot over a low-medium flame. Use a pot that is larger than you would think necessary because when the mixture begins to boil it will foam up and increase in size. Stir every five minutes or so. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of exactly 302 degrees Fahrenheit. This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools. Pay close attention not to go very far above 302, otherwise you will burn the sugar. It can take up to an hour for the mixture to reach that high of a temperature, so don't get too worried if 15 minutes go by and the thermometer is still at 175.
While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow pan, about 9 x 13 inches in width and length, and grease the parchment paper. Set aside. Once the sugar mixture reaches 302, immediately remove it from heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they're coated in the mixture.
Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula. Try to keep the surface relatively even and about 1 inch in height. Place the pan in the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean hammer. Arrange the pieces on a serving platter and serve. Store excess brittle in a cool dry place.

Autumn Pot Roast..

AUTUMN POT ROAST

Ingredients

1 boneless beef rump roast (about 3 lbs), tied
1/4 tsp salt
1/4 tsp pepper
2 tsp canola oil
3/4 cup fresh or frozen cranberries
1/2 cup water
1/4 cup sugar
1 cup reduced-sodium beef broth
1/3 cup prepared horseradish, drained

1 cinnamon stick (3 in.)
3 whole cloves
16 pearl onions
2 medium sweet potatoes (about 1-1/2 lbs), peeled and cut into 3/4-in. cubes
16 baby carrots
4 tsp cornstarch
2 tbsp cold water




Instructions
Sprinkle meat with salt and pepper. In a Dutch oven, brown the meat in oil. Drain and remove from the heat. In a large saucepan, combine the cranberries, water and sugar. Cook and stir over medium heat until cranberries pop and liquid is slightly thickened, about 8 minutes. Remove from the heat.
Add the broth and horseradish; pour over meat. Place cinnamon stick and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven. Cover and bake at 325 for 2 hours.
Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Add the sweet potatoes to Dutch oven. Cover and cook 15 minutes longer. Add carrots and onions; cover and cook 30-40 minutes more or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Remove the meat and vegetables; keep warm. Discard spice bag.
Cool pan juices for 10 minutes; transfer to a blender. Cover and process until smooth; return to pan. Combine cornstarch and cold water until smooth. Gradually whisk into pan juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with meat and vegetables.

Autumn Baking...

With Autumn here and holiday celebrations approaching, it is an inspiring time to begin baking.

Scrumptious combinations of fruit, nuts and spices in this collection of bread recipes are sure to please the palate and tantalize the senses. Bake a loaf or two and invite someone to share the bread and a cup of tea or coffee while you enjoy a relaxed visit as the aroma of the freshly baked bread lingers, providing food for the soul.

Holiday Nut Bread..

Preheat oven to 375 F.
1 cup all-purpose flour, unbleached and sifted
1 teaspoon baking soda
1 teaspoon salt
1/8 cup sliced almonds, chopped
1/4 cup shelled pistachios, chopped
1/8 cup raw sunflower seeds, shelled
1/4 cup nonfat dry milk powder
1 cup whole wheat flour
1/2 cup seedless raisins
1 tablespoon grated orange peel
1 medium egg, beaten
1 cup low-fat buttermilk
2 tablespoons walnut oil
Cooking spray

     Preheat oven to 375 F. Spray two small loaf pans with cooking spray. Mix the flours, baking soda, salt, nuts, dry milk, raisins and grated orange peel in a bowl. In a separate bowl, mix the egg, buttermilk and walnut oil. Combine with the flour mixture. Transfer the batter into loaf pans and bake for 50 minutes.

Harvest Loaf Bread..

Preheat oven to 350 F.
1 3/4 cups flour {sifted or instant blending}
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/2 cup butter or margarine
1 cup sugar
2 eggs
3/4 cup canned or cooked pumpkin
3/4 cup semisweet chocolate chips
3/4 cup walnuts, finally chopped

• Preheat oven to 350 F. Grease a 9x5-inch loaf pan. Combine flour, soda, salt and spices; set aside. Cream butter and add sugar; cream together well in a large bowl. Blend eggs into the butter mixture. Add dry ingredients to the cream mixture, alternating with the pumpkin. Stir in chocolate chips and nuts. Turn into the prepared pan. Top with chopped walnuts. Bake 65 to 70 minutes. Cool.
• Drizzle with a glaze made with 1 1/4 cups powdered sugar and 3 tablespoons milk. Add milk to the powdered sugar 1 tablespoon at a time until desired consistency is achieved.      

Cranberry-Banana Bread..

Heat oven to 350 F.
2 2/3 cups granulated sugar, divided
1 cup water
4 cups fresh cranberries
1 3/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup butter, melted
2 eggs, beaten
1/2 cup walnuts
1 cup mashed bananas
1/4 cup cranberry juice from cooked berries
2 tablespoons granulated sugar
2 tablespoons Grand Marnier
    In saucepan bring 2 cups of sugar and water to a boil, stirring to dissolve. Add berries and simmer for 10 minutes, until berries pop open. Drain berries, reserving juice. Measure 1 cup berries for bread.
    Sift flour, salt and baking soda and set aside. Combine 2/3 cup sugar, butter, eggs, walnuts, bananas and 1 cup of berries. Add the flour mixture to berry mixture. Stir until blended. Pour into prepared 9x5x3-inch loaf pan. Bake at 350 degrees for one hour.

• Topping:

Combine cranberry juice, 2 tablespoons sugar and the Grand Marnier in small saucepan. Stir over low heat until warm. Poke a few holes in baked loaf  and pour topping over loaf. Cool 10 minutes in the pan. Wrap in foil and store one day before slicing.

Pear Nut Scones...

Heat oven to 400 F.
    1 3/4 cups all-purpose flour
    1/3 cup packed brown sugar
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/3 cup cold butter or margarine
    1 egg
    1/2 cup half-and-half
    1 cup pear, chopped and peeled
    1/2 cup pecans, chopped
Heat oven to 400 F. In a large bowl, mix flour, brown sugar, baking powder and salt.
Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans. On an ungreased cookie sheet, drop dough by slightly rounded 1/3 cupfuls.

• Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.