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November Recipes

APPLE CIDER COFFEE CAKE

Cake:

1    Cup White Whole Wheat Flour

1/2 Cup All-Purpose Flour

1    tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

1    tsp. Cinnamon

1/2 tsp. Nutmeg

1/4 tsp. Allspice

1/2 Cup Butter (softened)

1/2 Cup Sugar

1/4 Cup Brown Sugar

1    Egg

1    tsp. Vanilla Extract

1    Cup Apple Cider

1    Cup Tart Apples (chopped)

 

Topping:

1/2 Cup All-purpose Flour

1/2 Cup Brown Sugar

1/4 Cup Sugar

1    tsp. Cinnamon

5    Tbsp. Butter

 

Glaze:

1/2 Cup Confectioner’s Sugar

1    - 2 Tbsp. Apple Cider (as needed)

Preheat oven to 350 degrees F. Spray a 9x9 inch baking dish with non-stick cooking spray. In a small saucepan, bring apple cider to a boil over medium-high heat. Reduce heat to medium and simmer until cider is reduced in half, about 10 minutes. Set aside to cool. (It works well to place the pot on a trivet in the refrigerator while you work on the rest of the cake.)

In a small bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.

In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugars. Add in egg, vanilla extract, and apple cider until creamy. Add dry ingredients to wet ingredients and beat until combined. Stir in chopped apples.

Prepare topping by stirring together flour, sugars, and cinnamon. Cut in butter until mixture resembles coarse crumbs.

Spread batter into prepared baking dish. Sprinkle with crumb topping.

Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.

Stir together confectioner’s sugar and apple cider until smooth. Drizzle glaze over the top of cake. Serve. 

Serves 12.

Notes: If you want to skip the apple cider reduction time, just use 1/2 cup apple cider.


SAUSAGE & SPINACH

CRESECENT BAKE

1  lb. Bulk Pork Sausage

2  Cups Fresh Mushrooms (sliced)

1  Medium Onion (chopped)

2  Cloves Garlic (minced)

1  pkg. (10 oz.) Frozen Spinach
    (thawed, chopped, squeezed dry) 

1  Cup Mozzarella Cheese (shredded)

4  oz. Cream Cheese (softened)

1  Cup Half and Half Cream

1  Tube (8 oz.) Refrigerated Crescent Rolls

Preheat oven to 350 degrees F. In a large skillet, cook sausage, mushrooms, onions and garlic over medium heat 6 to 8 minutes or until sausage is no  longer pink, breaking up sausage into crumbles. Drain. Add spinach, mozzarella cheese, cream cheese and cream to sausage mixture; cook and stir until blended. Transfer to a greased 13 x 9 inch baking dish.

Unroll crescent dough into one long rectangle; press perforations to seal. Place over sausage mixture. Bake, covered, 10 minutes. Bake, uncovered, 12 to 15 minutes longer or until golden brown and filling is bubbly. Let stand 5 to 10 minutes before cutting.  

Yields 8 servings.


ROASTED POTATOES

WITH CHANTERELLES

1  lb. Potatoes

5  Tbsp. Olive Oil

     Salt and Pepper

14 oz. Mushrooms (mixed)

2   Cloves Garlic (chopped)

1   Tbsp. Fresh Thyme (chopped)

1   Tbsp. Rosemary

1   Tbsp. Fresh Parsley (chopped)

Preheat oven to 425 degrees F. Peel, wash and thinly slice the potatoes. Place potato slices on a baking sheet which has been lined with parchment paper. Drizzle 3 Tbsp. olive oil over the top of potatoes and season with salt and pepper. Bake in oven for 25 to 30 minutes, turning occasionally, until golden brown.

Meanwhile clean the mushrooms and slice into smaller pieces if necessary or separate the stalks from the caps. Heat the remaining oil in a pan and saute the garlic until translucent. Add the mushrooms and herbs and continue cooking for 5 to 8 minutes, until the moisture has completely evaporated. Mix the roasted potatoes with the mushrooms, season to taste. Serve in bowls garnished with fresh parsley. 

Yields 4 servings.


SLOW-COOKER

PEPPER PORK CHOPS

Brine:

2    Cups Vegetable Broth

1/2 Cup Salt

1/2 Cup Light Brown Sugar  

2    Tbsp. Black Peppercorns (slightly crushed)

1     lb. Ice

 

4       (1 to 1 1/2 inch thick) Bone-in Pork Chops

2       tsp. Salt

3       oz. Dried Apple Slices

2       Tbsp. Olive Oil

1       Large Onion (julienned)

1 1/2 Cups Chicken Broth

1       Tbsp. Coarsely Ground Black Pepper

1        tsp. Dried Thyme
 

Combine the vegetable broth, 1/2 cup salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2 gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight. 

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the salt and set aside.

Place the apples in a slow cooker. Heat 1 1/2 Tbsp. of olive oil in a 12 inch stainless steel pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apple slices.

Add the remaining 1/2 Tbsp. of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone. 

Yields 4 servings.


PUMPKIM SPICE

RICE KRISPIE TREATS

3    Tbsp. Butter

1/4 Cup Pumpkin Puree

1    (10 oz.) Bag Marshmallows

1/4 tsp. Vanilla Extract

1/2 tsp. Cinnamon

1/4 tsp. Ground Nutmeg

1/8 tsp. Ground Cloves

1/8 tsp. Salt

6    Cups Crispy Rice Cereal

Generously spray a 9x13 cake pan with non-stick cooking spray, set aside.

In a large sauce pan melt butter over medium heat. Stir in pumpkin puree and cook until heated through. Fold in marshmallows, stirring frequently until melted. Remove from heat and stir in vanilla, spices and salt. Let the mixture cool to room temperature for 20 minutes. Add the cereal and stir until combined. Pour mixture into prepared pan and gently press down to fill pan. Refrigerate to set for 1 hour. Cut into squares. Store in airtight container for up to 1 week. 

Makes 12 squares.


PECAN PIE THUMBPRINTS

Cookies:

2 3/4 Cup All-purpose Flour

1/2    tsp. Salt

1       Cup Butter (softened)

1 1/2 Cup Sugar

1       Large Egg

1       tsp. Vanilla Extract


Pecan Pie Filling:

1/2 Cup Butter

1/4 Cup Dark Corn Syrup

1/2 Cup Sugar

1/2 tsp. Salt

2/3 Cup Pecans (finely chopped)

Caramel

Cookies: In a small bowl, whisk flour and salt together, Set aside. In a large bowl, add butter and sugar. Beat using an electric mixer until light and fluffy. Beat in egg and vanilla, then add flour mixture, beating on low until combined.

Roll dough into 1” balls. Place them 2 inches apart on baking sheet and use your thumb to press a small divot into each ball. Freeze for 20 minutes as you preheat the oven to 350 degrees F. 

Make pecan pie filling: In a small saucepan, combine butter, corn syrup, sugar and salt. Bring to a boil over medium heat. Stir and remove from heat. Fold in the pecans. Set aside. Remove cookies from freezer, spoon filling into each one and bake 12 to 14 minutes or until lightly golden. Let cool. Drizzle with caramel before serving. 

Makes 24 cookies.


PEPPERMINT MELTAWAYS 

COOKIES 

Cookies:

1       Cup Unsalted Butter (softened)

1/2    Cup Powdered Sugar

1       tsp. Peppermint Extract

1 1/4 Cup All-purpose Flour

1/2    Cup Cornstarch

1       Candy Cane (crushed, for garnish)

 

Peppermint Cream Frosting:

1    (8 oz.) Pkg. Cream Cheese

1/2 Cup Salted Butter (softened)

1    Cup Powdered Sugar (sifted)

1    tsp. Peppermint Extract


In a small mixing bowl combine flour and cornstartch. Set aside.

In another small mixing bowl cream together the butter and powdered sugar. Add peppermint extract. Slowly add the flour mixture to the butter mixture. Combine well and refrigerate for an hour. After dough is chilled, preheat oven to 350 degrees F. Roll the dough into 1 to 1 1/2 inch balls and place them 2 inches apart on a parchment lined baking sheet. Bake for 10 to 12 minutes, until the edges start to lightly turn brown. Remove from the oven and cool completely.

Frosting: Cream together the cream cheese and butter. Add the peppermint extract and slowly add the sifted powdered sugar. Frost the cookies and garnish with the crushed peppermint candy cane bits. 

Makes about 24 cookies.