Caramel Icing:

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

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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

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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

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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

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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.

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