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November Recipes

CARAMEL APPLE CAKE

1st place: Jessica Kraft 


Caramel Icing:

1/2 Cup Brown Sugar (packed) 

1/3 Cup Half-and-half Cream 

1/4 Cup Butter (cubed)

      Dash salt

1    Cup Confectioners' Sugar 

     Walnuts or Pecans (chopped, optional) 

Cake: 

1-1/2 Cups Canola Oil 

1-1/2 Cups Sugar 

1/2   Cup Packed Brown Sugar 

3      Eggs 

3      Cups All-purpose Flour 

2      tsp. Ground Cinnamon 

1      tsp. Baking Soda 

1/2   tsp. Salt 

1/2   tsp. Ground Nutmeg 

3-1/2 Cups Apples (diced, peeled)

1      Cup Walnuts or Pecans (chopped) 

2      tsp. Vanilla Extract

In a large bowl, combine oil and sugars until well blended. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, salt and  nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla. 

Pour into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. 

In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with nuts if desired. Yield: 12-16 servings.


APPLE PEAR PRALINE PIE

2nd Place: Donna Armstrong

using a recipe created by Stacy Dent

6    Cups Granny Smith Apples (peeled, cored, thinly sliced)

 

3    Cups Pears (peeled, cored, 

 thinly sliced)

3/4 Cup Sugar

1/4 Cup plus 1 Tbsp. All-purpose 

Flour (divided)

4    Tbsp. Cinnamon

1/4 tsp. Salt

1    Pie Crust (9", double crust pie)

1/2 Cup plus 2 Tbsp. Butter (divided)

1    Cup Brown Sugar

4    Tbsp. Half and Half

1    Cup Pecans (chopped)

 

Combine the apples and pears, sugar, 1/4 cup flour, cinnamon and salt into a large bowl. Toss gently and set aside for 15 minutes. Place bottom crust in a 9 inch deep pie pan and dust lightly with 1 Tbsp. flour. Spoon in the apple, pear mixture and dot with 2 Tbsp. butter. Top with crust, flute and slit to vent steam. Bake at 350 degrees for 50 to 55 minutes. Remove from oven, leaving oven on. Melt 1/2 cup butter in a small sauce pan over low heat. Stir in brown sugar and half and half. Stir and cook until mixture boils. Remove from heat and stir in pecans. Spread over top of pie. Place pie on a cookie sheet and bake 5 minutes. Cool 1 hour or more before serving. Serves 8


APPLE-LICIOUS BREAD PUDDING

3rd Place Terrie Sellers 

Apple mixture:


3 Large Apples (peeled, cored and diced)


2 Tbsp. Butter


2 Tbsp. Brown Sugar


1 tsp. Cinnamon


Pudding Mixture:


6 Slices Cinnamon, Raisin and Walnut Bread (toasted, may substitute cinnamon raisin bread)

2 Eggs

2 Egg Whites 


1-3/4 Cup Milk 


1/2 Cup Maple Syrup


1 tsp. Cinnamon


2 tsp. Vanilla


Pinch Salt


Topping:


3 Tbsp. Butter


3/4 Cup Brown Sugar 


1/3 Cup Quick-cooking Rolled Oats

1/4 Cup Milk

Preheat oven to 350° F.

Apple mixture: In medium pan, melt butter then stir in brown sugar and cinnamon. Add apples, toss to coat. Cover and cook on low heat 15-20 min., stirring occasionally.

Meanwhile, prepare pudding mixture; cut toasted bread into l-inch pieces. Place into ungreased 8x8x2" baking pan. In a medium mixing bowl stir together eggs, egg whites, milk, maple syrup, cinnamon, salt, and vanilla. Stir in apple mixture. Pour over bread in pan. Bake for 60-65 minutes or until a knife inserted in center comes out clean (may need to tent foil over apples to prevent over baking).

To make topping: In medium pan on stovetop combine butter, brown sugar, milk, and oats; bring to a boil. Pour over hot baked pudding mixture and return to oven for 5 minutes or till bubbly.

Best served warm. Also delicious served warm with vanilla ice-cream.


 
MEAT LOAF

1-1/2 lbs Ground Beef

1  Cup Dry Bread Crumbs

1 Tsp. Salt

1/4 Tsp. Pepper

2 Eggs (Whisked)

1 Tsp. Onion (Use More If You Like Onion)

1 8  Oz. Can Tomato Sauce

Mix all ingredients well and form into a loaf. Bake at 350 degrees for 50 minutes. Then add topping.

TOPPING:

In a small saucepan, mix the following:

1   8 Oz. Can Tomato Sauce

2   Tbsp. Brown Sugar

2   Tbsp. Vinegar

1/2 Cup White Sugar

2   Tsp. Prepared Mustard

Cook until it comes to a boil and pour over the meat loaf. Bake 10 to 15 minutes more.

NOTE:   I USUALLY add SOME OF THE TOPPING ON TOP OF THE MEAT LOAF AS IT BAKES AND THEN ADD THE REST AT THE END OF THE BAKING TIME.  (THIS IS AN OLD AMISH RECIPE)

Recipe from: Dory Kauffman


WILD RICE AND CHESTNUT STUFFING

1/2     lb. Chestnuts

3       Cups Chicken Stock

1-1/2 Cups Wild Rice

1       tsp. Salt (divided)

2       Tbsp. Olive Oil

4       Medium Shallots (peeled and chopped)

1       Tbsp. Unsalted Butter

1/2     lb. Mushrooms (sliced)

3       Cloves Garlic (peeled and chopped)

5       Tbsp. Dry Sherry

1/2     tsp. Dried Thyme

1/4     tsp. Ground Black Pepper

1/2     Cup Fresh Parsley (chopped)

1        Tbsp.  Fresh Sage (chopped)

Chestnuts: Preheat oven to 425 F. Using a sharp paring knife, carefully cut an 'x' on the flat end of each chestnut. Place chestnuts on baking sheet and bake for 10 to 15 minutes, until browned; cool. As they cool they will shrink away from both outer shell and bitter inner peel. Peel chestnuts, making sure they are free of dark brown inner shell. Cut in half and set aside

Stuffing: Bring stock to boil in large saucepan. Rinse and drain wild rice and add to stock along with half the salt. Bring to a boil, cover and reduce heat. Simmer for 35 to 40 minutes, until rice is tender and liquid is absorbed; set aside

Meanwhile, heat olive oil over medium heat in large skillet. Add shallots and cook 10 to 15 minutes, stirring often, until just beginning to caramelize. Turn heat up to medium-high and add butter. When melted, stir in mushrooms and garlic and sauté  for 3 minutes, or until mushrooms begin to release their liquid. Add remaining salt, sherry, thyme and pepper and cook, stirring, for a few minutes longer. Stir in cooked wild rice, reserved chestnuts, parsley and sage; mix together well

Serve immediately or cool and use to stuff turkey or chicken. Serves/Makes: 8


 

ROAST TURKEY WITH SMOKED PAPRIKA

Smoked Paprika adds sweet, smoky flavor and beautiful color to roasted turkey.

2  Tbsp. Italian Seasoning

2  Tbsp. Sea Salt

1  Tbsp. Black Pepper (coarse grind)

1  Tbsp. Smoked Paprika

2  tsp. Garlic Powder

2  tsp. Mustard (ground)

1  Whole Turkey (12 to 14 lbs., fresh or frozen, thawed)

2  Ribs Celery

1  Onion (quartered)

1  Orange (quartered)

2  Bay Leaves

1  Tbsp. Olive Oil

Place oven rack in lowest position. Preheat oven to 325° F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl.

Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil.

Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165° F (175° F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey. Makes 15 servings.