October 2016: Recipes

Apple Pastry Bars

Apple picking Time
 
We took a jaunt to one of our local apple orchards this week, beautiful weather to take a little drive. So many apples to chose from! My favorite eating apples are Regents which aren’t quite ready yet, they are one of the late ones but worth waiting for. so we bought a bag of sweet tango’s which are good eating too. I am going to try them in one of my favorite fall apple dessert recipe’s this week, apple pastry bars, I like them better than apple pie, served with a scoop of vanilla ice cream, it can’t be beat! This recipe was given to me by Diane Ocel a friend from nursing school days, 50 + years ago.

Apple Pastry Bars
2 1/2 cup flour
1 tsp. salt
1 Tablespoon sugar
1 cup butter (can use half margarine but not as good)

Mix together like pie crust when crumbly add 2 egg yolks whisked in a cup adding enough milk to make 2/3 cup ( save the whites), whisk together mix into crust mixture. Divide dough in half, roll out 1/2 of the dough to fit a 12x15 inch cookie sheet, sprinkle dough with 1 1/2 cups crushed corn flakes, then over flakes slice 10 – 12 apples peeled and sliced thin. Sprinkle apples with 1 1/4 cups sugar and cinnamon to taste. Roll out other half of dough and fit over apples crimping edges together making a few vent slits on top of dough. Whisk saved egg whites until frothy and brush on top of dough. Bake at 350 degrees for about an hour until brown and apples are tender. When out of the oven and still warm I drizzle some powdered sugar icing over the top, 1 cup powdered sugar with enough milk or cream to drizzle.

Have a great week!

Farmhouse Breakfast Skillet

A Cozy, Warm Breakfast!
 
The frost is definitely on the pumpkin, as the saying goes, on these frosty mornings! Time for a warm hearty start to the day. Today I am sharing another of my son Jason’s recipe’s with you, his birthday is this week, so he is on my mind! This recipe should warm you up and fill you up!
 
Farmhouse Breakfast Skillet
 4 slices lean bacon
1 Tablespoon, onion, chopped
3 small potatoes, boiled and cubed
1/2 tsp. salt
a generous dash of pepper
5 eggs
1/2 cup shredded cheddar cheese

Cook bacon in skillet over medium-high heat until crisp, about 5 minutes. Drain, reserving about one Tbsp. of fat and crumble bacon into bits. Add onions, potatoes, salt and pepper. Saute’ until potatoes start to brown, drop in the eggs and stir the mixture. Add the cheese. Cook over medium heat until eggs are cooked through. Serve with hot buttered toast. Variations: add 1/2 tomato, chopped, with the onions and potatoes.
Add red, yellow, or green bell pepper chopped, with the onions and potatoes.
Add sliced mushrooms with the onions and potatoes.
Substitute ham or sausage for the bacon. Have a great week!

Harvest Salad

Harvest Salad
1 large butternut squash
2 Tablespoons olive oil
2 Tablespoons honey
1 tsp. salt and 1/2 tsp. pepper
1 ( 8 oz.) poppy seed dressing
1/4 cup fresh or frozen cranberries
2 –4 oz. pkg. gourmet mixed salad greens
4 oz. goat cheese, crumbled (I think feta cheese
would be good too )
3/4 cup lightly salted roasted pecan halves
6 bacon slices, cooked and crumbled

Preheat oven to 400 degrees, peel and seed butternut squash. Cut into 3/4 inch cubes, toss with olive oil, honey, salt and pepper. Place on single layer in greased 15x10 inch pan. Bake for 20-25 minutes until brown, stir after 10 minutes, cool 10 minutes. Pulse poppy seed dressing and cranberries in food processor or you can use blender, Toss together squash, greens, bacon, cheese, crumbled bacon, and pecans place on large serving platter, serve with dressing mixture. You can toss some of the dressing with the salad before serving and pass additional dressing for guests. Have a great week! Add red, yellow, or green bell pepper chopped, with the onions and potatoes. Add sliced mushrooms with the onions and potatoes. Substitute ham or sausage for the bacon.
Have a great week!

Pots De Crème

Pots De Crème
12 oz. semi sweet chocolate chips
4 eggs (room temperature)
dash of salt
2 tsp. Triple Sec or 1 tsp. vanilla
1 cup strong hot coffee
whipped cream or whipped topping
orange zest

Mix in blender: semi sweet chocolate chips, eggs
dash of salt, and Triple Sec or vanilla. Pulse together, then slowly add hot coffee. Blend until well mixed and chocolate melted and mixture is smooth.Pour into fancy serving size glasses and chill several hours or overnight. Serve with a dollop of whipped cream or whipped topping and a little orange zest. Makes 8-10 servings, depending on the size of your individual serving dishes.  
Have a great week and have a Happy Halloween!