Breakfast

THANKSGIVING – #5

Posted on November 17, 2011. Filed under: Apples, Breads - Yeast, Breakfast, Coconut, Dairy, Dinner/Supper, Honey, Jams-Jellies-Spreads-Etc, Kosher Recipe, Nuts, Oranges, Paerve, Parve, Pears, Pineapple, Quick Breads, Recipes, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes, Ugli or Unique Fruit | Tags: , , , , , , , , , |


Grace

Thank you for the world so sweet,

Thank you for the food we eat,

Thank you for the birds that sing,

Thank you, God, for everything!

~Edith Rutter Leatham~

To go with the Pumpkin Challah, I would opt for plain margarine or butter.  If you don’t keep kosher, it would also go good with plain cream cheese or try my recipe for Marilyn’s Nutty Orange Cream Cheese Spread:

MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD

==========================================

8 oz. cream cheese, softened

3 tbsp. fresh orange juice

1 tbsp. grated orange peel

1/4 cup chopped walnuts

Orange Cream Cheese Spread:

In a bowl, mix the cream cheese, orange juice and peel until smooth.  Mix in toasted walnuts.  Bring to room temperature to serve.

To Toast Walnuts: 

Baking: Preheat oven to 350 degrees. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Stovetop: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.

Note: Walnuts can be toasted dry or with a dash of oil.

When it comes to Sally Lunn Bread I’m a purist. I like just a thin layer of butter or margarine.  But, to make it festive, you might paring  this delicious bread with a nice jam such as  the concord grape freezer jam below:

Freezer Jam Recipe: Concord Grape

=================================

Concord grapes have seeds and very sour skins; these should be removed in order to have a more edible jam. So after washing and stemming the grapes I placed them in a stainless steel pot and mashed them with a potato masher. Once I mashed out as much juice as possible I cooked the mixture until it boiled. Then I strained it through a sieve and ended up with 4 cups of juice. I then followed the steps below.

FREEZER JAM RECIPE:

4 cups crushed berries or Concord grapes (for peaches and apricots, use 3 1/2 cup )

1-1/2 cups sugar

1 1.59-ounce package Ball freezer pectin

Optional: lavender/lemon zest for strawberries, cinnamon/ground ginger for Peaches and Concord grapes

For berries or stone fruit, mix with sugar, pectin and optional spices in a bowl until well blended. For grapes, heat crushed fruit to a boil in a large saucepan. Reduce heat and simmer until skins are tender, 3-5 minutes, then add to pectin/sugar mixture. For all, stir 3 minutes.

Ladle into five clean 8-ounce Ball plastic freezer jars to fill line, or any other freezer-safe containers or glass jars if eating within a few weeks. Twist on lids. Let stand until thickened, about 30 minutes.

Refrigerate for three weeks or freeze up to a year.

LABELS: PRESERVINGPOSTED BY CLAUDIA AT 9:44 PM

http://myeverydaykitchen.blogspot.com/2008/09/concord-grape-freezer-jam.html

To go with my Garden Herb Bread, again, I suggest just a thin layer of butter or margarine, but if you want to go “fancy” try serving it with

Cranberry Butter

================

Submitted By: Marlene Muckenhirn

Photo By: HeatherAnn421

Prep Time: 10 Minutes

Ready In: 10 Minutes

Servings: 28

“Just in time for holiday breakfasts, Marlene Muckenhirn offers this easy Four-ingredient berry and citrus spread. ‘It’s great on toast or bagels, ‘ notes The Delano, Minnesota reader.”

INGREDIENTS:

 

3/4 cup butter (no substitutes), softened

1 teaspoon grated orange peel

1 dash almond extract

1 cup whole berry cranberry sauce

DIRECTIONS:

In a small mixing bowl, cream butter, orange peel and almond extract.

Beat in the cranberry sauce until blended. Store in the refrigerator.

Now to go with Pioneer Woman’s No Knead Dinner Rolls, I suggest either plain butter or margarine or this nice candy apple jelly.  This recipe is for those of you who have the know-how or the want-to-know—how and have the proper equipment for canning.

Candy Apple Jelly

=================

Submitted By: Betsy Porter

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 Minutes

Servings: 48

“With a hint of apple and cinnamon, this jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely blushing through the food jars I save and decorate with fabric-covered lids.” ~Betsy Porter

INGREDIENTS:

4 cups apple juice

1/2 cup red-hot candies

1 (1.75 ounce) package powdered

Fruit pectin

4-1/2 cups sugar

DIRECTIONS:

In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps.

Process for 5 minutes in a boiling-water bath.

I must be a butter/margarine lover and never it knew before I began composing this article.  Why do I say that?  Because once again I recommend it to go with the whole wheat challah rolls.  But, for the adventurous, let’s try another recipe that requires canning equipment and knowledge.

Bartlett Pear Orange Marmalade Recipe

=====================================

From Pear Bureau Northwest,

“Bartlett pears are added to traditional orange marmalade in this simple recipe with few ingredients. Great gift idea.”

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

4 pounds (about 12) firm ripe Northwest Bartlett pears, pared, cored and coarsely chopped

2 oranges (thin skinned), thinly sliced and quartered

5 cups sugar

2 tablespoons lime OR lemon juice

 

Preparation:

Combine pears, oranges, sugar, and lime juice in a large kettle. Bring to a boil over medium to low heat; stir until sugar dissolves. Cook rapidly about 20 minutes or until thickened and mixture sheets off a metal spoon. Watch carefully that the marmalade does not scorch.

Ladle into clean hot canning jars to within 1/8 inch of tops. Seal according to jar manufacturer’s directions.

Place jars on rack in canner. Process 10 minutes in boiling water 2 inches above jar tops. Remove carefully, and place on wire racks or thick cloth; cool away from drafts. After 12 hours test lids for proper seal. Remove rings from sealed jars.

Note:  Always be sure to use ripe pears.

Yield: 6 to 7 half pints

Recipe Source: Pear Bureau Northwest

At the risk of sounding redundant, again, what could be better than just a thin spreading of butter or margarine on the Perfect Dinner Rolls?  I can’t think of anything better.  But for a bit of savory flavor, how about trying this savory recipe for Sun Dried Tomato Butter:

Sun Dried Tomato Butter

=======================

Posted by bebeblues

1/2 c. softened butter

1 minced clove garlic

1-1/2 tsp. lemon juice

2 tbsp. minced sun dried tomatoes, drained oil packed

1 small tomato, chopped, cored and seeded

1/4 c. chopped, fresh parsley

Combine butter, garlic, lemon juice, sun dried and regular tomato and parsley together. Shape butter into a log (about 1 inch round x 8 inches long) on waxed paper. Wrap and chill. Slice and add to vegetables or whatever you want.

Ok, sorry, but here is where I draw the line…absolutely nothing other than plain butter or margarine or pure maple syrup belongs on cornbread.  If anyone has any better idea, please let me know.

A go-with for our might be MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD (see recipe above), plain cream cheese, butter or margarine,  honey vanilla bean cream cheese or this cream cheese-pineapple spread.  Recipes follow.

Cream Cheese Spread

===================

Ingredient List:

1 (8 ounce) package cream cheese, softened

1-1/2 tablespoons powdered sugar

1 tablespoon pineapple juice

1/2 teaspoon vanilla

3 tablespoons drained crushed pineapple

2 tablespoons finely chopped walnuts or pecans

Kitchen Equipment Needed

Electric mixer and mixing bowl

Instructions:

Step 1: Combine first four ingredients in a small mixing bowl; beat at medium speed with an electric mixer until smooth.

Step 2: Add crushed pineapple and the finely chopped nuts, stirring well.

Step 3: Refrigerate 30 minutes or more to allow flavors to combine.

Step 4: Remove from refrigerator and allow to come to room temperature before serving.

Step 5: Store the unused fruit dip in the refrigerator.

Yield: 1-1/4 cups.

Source:  http://www.breakfast-and-brunch-recipes.com

Honey Vanilla Bean Cream Cheese

===============================

From Miri Rotkovitz, former Contributing Writer

Lightly sweetened with honey and flecked throughout with vanilla bean, this Honey Vanilla Cream Cheese spread is perfect with quick breads and muffins at brunch or teatime. Plus, it’s so simple and quick to prepare that you can even use it to add a special touch to weekday breakfasts.

Tip: Try experimenting with different varietal honeys to subtly influence the flavor of this cream cheese spread.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Serves 8

Ingredients:

8 ounces block cream cheese, softened

1/4 cup honey

1 vanilla bean, split

Preparation:

In a medium bowl, cream together the cream cheese and honey until smooth and well blended.

Using the tip of a knife, scrape the seeds from the vanilla bean pod into the cream cheese. Stir until the seeds are evenly distributed.

Refrigerate, covered, until ready to serve. Enjoy!

Tip: Bury the empty vanilla pod in a canister of sugar – the pod will add a subtle vanilla aroma and flavor to the sugar.

For our Sparkling Orange Scones, you can use the almond butter recipe that was included with the scone recipe or why not try the exotic Ugli Fruit (also called “Unique Fruit) Curd.  If you are unfamiliar with this fruit, I can only tell you it is my favorite and it is very good for diabetics and weight watchers!  Of course, plain butter or margarine goes well with scones also.

UGLI Curd for Cheesecake Topping or Jam

========================================

INGREDIENTS:

Zest and Juice of 1 Ugli Fruit

4 oz. Butter

6 oz. Granulated Sugar

2 LARGE Eggs

PROCEDURE:

Cream the butter and granulated sugar until light and fluffy.  Beat the eggs in slowly then add in the Ugli Fruit zest and juice.  Pour into sterilized jars and use within 6 weeks.  Use like jam or a topping for cheesecakes.

I like my muffins and quick breads plain.  That’s right, bare butt naked!  But for those of you who are like my dear husband, here are a couple of go withs.

For the almond muffins, use the almond butter recipe included with the Sparkling Orange Scone recipe or try some Hawaiian Coconut Spread (recipe below).

Hawaiian Coconut Spread

=======================

8 ounces cream cheese, softened

2 tablespoons apricot, pineapple or peach preserves

1/3 cup flaked coconut

Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices.

Variations: Add 1/8 teaspoon aniseed; substitute 1/4 cup whole berry cranberry sauce for preserves.

For the Pear Upside Down Muffins, must be served without any other spreads!

I think just plain margarine or butter for the Carrot, Sunflower Seed And Raisin Bran Muffins would be fine.  But for those who like jams, why not try:

Apple Preserves Recipe

======================

Ready in: Under 30 minutes

Difficulty: 3 (1=easiest : hardest=5)

Serves/Makes: 6 half pints

INGREDIENTS:

 

1 cup water

6 cups apples, peeled and sliced

1 tablespoon lemon juice

1 package powdered pectin

1/2 cup thinly sliced lemon

4 cups sugar

2 teaspoons nutmeg

PREPARATION:

Combine apples, water and lemon juice in large saucepan.

Simmer, covered, 10 minutes. Stir in pectin and bring to a boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard 1 minute, stirring frequently.

Remove from heat; add nutmeg. Pour in hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.

This recipe from CDKitchen for Apple Preserves

Recipe ID: 8264

SUBMITTED BY: anonymous

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COMMEMORATING 9/11

Posted on September 8, 2011. Filed under: Breakfast, Cakes, Comfort Foods, Dairy, Desserts, Ethnic Recipe, Friends, Quick Breads, Rainy Day Foods, Recipes, Tried and True Recipe, Uncategorized | Tags: , , , , , , , , , , , , , , , |


DIVINE INTERLUDE IN COMMEMORATION OF 9-11

The anniversary of 9/11 is quickly approaching. This is the 10th anniversary of this horrendous event in American history and our lives. For me, it is even more so…not only do I grieve for all those precious souls that lost their lives on 9/11, but I grieve for my best friend who died a few weeks later, and for my beloved father who died a week after Beverly did. I keep saying that G-d took them when he did because he needed good souls to help fight the evils of our age.

To mark this anniversary there will be many ceremonies around the world and many people will join those celebrations, needing community to help them through the grieving process. This is good. In fact, in my religion, you are not supposed to say memorial prayers for your loved ones except in the synagogue so that you have your community to lean on and to help you grieve. I am a loner who grieves better in my own home, in my own way. I want to be able to cry if I need to, without have to have others witness my tears. I want to choose prayers that are meaningful to me after I say Kaddish (memorial prayer). So, I invite you to commemorate this event in your own way, but please do commemorate it. It is important that we never forget how much evil hatred there is in the world from paranoia and ignorance; hatred stemming for greed for power and money. We need to remember how hatred causes loss of precious life because someone wants publicity for their cause. And just pure evil hatred that has comes down to us via the generations of a race or a religion or a culture.

I invite you to join a commemoration ceremony in your local community or to commemorate alone by saying Kaddish or a memorial prayer of your own choosing and by making a new friend. Bake a Friendship Cake and take it to a neighbor. Just tell your neighbor you wanted to commemorate 9/11 by meeting him/her. Or if you are a true loner, which I am not, bake a Friendship Cake and leave it protected on a neighbor’s stoop. You can leave a note or not. If you can, donate something to one of your favorite charities. Here is the Kaddish prayer and the recipe for Friendship Cake. Please note, I have taken the liberty to change the prayer a bit.
KADDISH (Mourner’s Prayer)
May the great Name of God be exalted and sanctified, throughout the world, which he has created according to his will. May his Kingship be established in your lifetime and in your days, and in the lifetime of the entire world, swiftly and in the near future; and say, Amen.
May his great name be blessed, forever and ever.

Blessed, praised, glorified, exalted, extolled, honored elevated and lauded be the Name of the holy one, Blessed is he- above and beyond any blessings and hymns, Praises and consolations which are uttered in the world; and say Amen. May there be abundant peace from Heaven, and life, upon us and upon all the world; and say, Amen.

He who makes peace in his high holy places, may he bring peace upon us, and upon all the world; and say Amen.

FRIENDSHIP BREAD
“Friendship is precious, not only in the shade, but in the sunshine of life.”
Thomas Jefferson

Amish Friendship Bread Starter
Submitted By: GINNY LEE
Photo By: Linda (LMT)
Prep Time: 30 Minutes
Ready In: 9 Days 40 Minutes
Servings: 120
“Yeast, sugar, milk and flour ferment to make starter for sweet bread. Because the recipe produces so much starter, give some away to friends.”
INGREDIENTS:
1 (.25 ounce) package active dry
yeast
1/4 cup warm water (110 degrees
F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

DIRECTIONS:
1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread,
give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

FOOTNOTES:
Editor’s Note
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Nutrition
Servings Per Recipe: 120
Calories: 34
Amount Per Serving
Total Fat: 0.2g
Cholesterol: < 1mg
Sodium: 3mg
Amount Per Serving
Total Carbs: 7.7g
Dietary Fiber: 0.1g
Protein: 0.5g

Amish Friendship Bread
Submitted By: JJOHN32
Prep Time: 40 Minutes
Cook Time: 1 Hour

Servings: 30

"A sweet cinnamon bread that requires a batch of Amish Friendship Bread
Starter. For variations, add your favorite fruits and/or nuts!"

Ingredients:

1 cup Amish Friendship Bread Starter
2/3 cup vegetable oil
3 eggs
2 cups all-purpose flour
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/4 teaspoons baking powder
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9×5 inch)
loaf pans.

2. In a large bowl, combine the Amish bread starter with oil, eggs, 2
cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt,
1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon
vanilla. Mix well. Pour into prepared loaf pans.

3. Bake in preheated oven for 50 to 60 minutes.

Nutritional Information

Servings Per Recipe: 30

Amount Per Serving

Calories: 130

* Total Fat: 5.6g
* Cholesterol: 21mg
* Sodium: 89mg
* Total Carbs: 18.3g
* Dietary Fiber: 0.3g
* Protein: 1.9g

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AUTUMN AND APPLES

Posted on August 29, 2011. Filed under: Apples, Autumn, Breakfast, Cheese, Comfort Foods, Desserts, Dinner/Supper, Lunch, Menu, Pancakes, Peanut Butter, Poultry, Quick Breads, Rainy Day Foods, Recipes, Snacks, Syrup | Tags: , , , , , , , , , , , , , , , , , |


It’s that time of the year that I begin thinking about the Jewish High Holidays and apples.  Why do they go together?  Because for Rosh Hashannah, we dip apples in honey as a simple of a sweet, good life.  It’s amazing that we do rituals/traditions like this only on its relegated holiday, when we enjoy eating it so much.  Everyone in our family looks forward to dipping the apples in the honey.  Anyhow, I got to wondering how many varieties of apples there are.  In my neck of the woods, I think of empires, galas, Macintoches, red delicious, golden delicious, Granny Smith’s and Cortlands.  So, I decided to Google the question and I discovered that you can find 7,000 different cultivars of apples around the world.  A cultivar  is a race or variety of a plant that has been created or selected intentionally and maintained through cultivation.  I also learned that apples are a part of the rose family.  Who would have guessed!?! 🙂

As I am sitting here typing away, I am thinking of the different ways apples are used. The apple is so versatile in our dietary repertoire.  Think of the many ways we use it…we have apples as a healthy snack food for just about any reason, and we put them into both vegetable salads and fruit salads.  They can be used in and are a delicious addition to baked beans and other side dishes.  Apples can be combined with poultry in stuffing or cooked with the fowl of choice.  Then there are the desserts…quick breads, applesauce, cookies, cakes, trifles, not to mention good old American apple pies, cobblers, crisps, candied apples, apple candy, jams, butters, jellies, muffins, the list goes on and on.  Don’t forget breakfast!  Add apples to your pancake batter and serve with cinnamon syrup for a special treat!  I’d also add cinnamon to the batter!  We love cinnamon in my household!  For lunch, add a few apple slices to your toasted cheese sandwich…I can just taste that melted cheddar cheese on my bites of apples (I would put the apples in the microwave for a minute [time depends upon your microwave.  Mine is very, very old, so it takes a minute in my microwave.  For dinner, I make a delicious apple and chicken dish.  Oh, and don’t forget you can drink apples also, in the form of cider (both hard and soft) or Calvados  Brandy which is made from cider that has gone through an additional double distillation process.

Apple Cider

According to Carl Sagen, “If you want to make an apple pie from scratch, you must first create the universe.”   Well, we’re not going to go that far, but here a menu for a great day full of apples…after all we must “strive for five!”  The menu items that have asterisks after their names have recipes included.

BREAKFAST

Apple Pancakes* served with Cinnamon Syrup*

Bacon or other breakfast protein of choice

Apple Cider, Coffee, Tea or Milk

SNACK

An Apple

LUNCH

Cider Snap*

Toasted Cheddar Cheese-Apple Sandwich

Carrot Sticks 

Cider Snap Tea


SNACK

STUFFED APPLE SNACK*

DINNER

Tossed Salad With Chunks Of Raw Apple In It

Apple Quick Bread* served with Butter or Margarine

Roasted Turkey Breast with Apples*

Your Favorite Stuffing

Fresh or Frozen String Beans

The Neelys’ Apple Crisp

Beverage of choice

RECIPES

Veronica's Apple Pancakes

Veronica's Apple Pancakes
=========================
Submitted By: VERONIQUE_3
Photo By: gapch1026

Prep Time: 10 Minutes
Cook Time: 25 Minutes

Ready In: 35 Minutes
Servings: 4

"This delicious recipe is perfect for our Sabbath morning breakfast. 
One recipe is never enough for my family. The pancakes are always 
moist and nutritious. I recommend these pancakes to be eaten with 
hot cinnamon syrup!"~Veronica (Softa123's Note:  See, I'm not the only
one who thinks Cinnamon Syrup is a definite go-with apple pancakes!)

INGREDIENTS:

1/4 cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 tablespoon white sugar

DIRECTIONS: 

In a large bowl, combine butter, egg, milk and apple. In a separate
bowl, sift together flour, baking powder, cinnamon and sugar. Stir
flour mixture into apple mixture, just until combined. 

Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for
each pancake. Brown on both sides and serve hot. 

Nutrition Information Servings Per Recipe: 4 Calories: 322 Amount Per
Serving Total Fat: 14.4g Cholesterol: 88mg Sodium: 238mg Amount Per
Serving Total Carbs: 40.6g Dietary Fiber: 1.9g Protein: 7.8g 

Servings: 4

Honey Bee

Cinnamon-Pecan-Honey Pancake Sauce Syrup
========================================
2 cups maple syrup
1/2 cup mild flavored honey
1/2 teaspoon ground cinnamon
1/2 cup finely chopped pecans

Instructions Combine all ingredients, stir well. Pour mixture into
airtight container. Store at room temperature. Serve over waffles,
pancakes or ice cream.

Cider Snap

==========
By Dancer

Added September 15, 2002 | Recipe #40315
Categories: Beverages Fruit Microwave More

Photo by DarkHunter

Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:

2 cups apple cider
4 teaspoons red cinnamon candies
4 slices apples, thinly sliced

Directions: 

1 In a 4-cup measure combine apple cider and cinnamon candies. 

2 Microwave, uncovered, on 100% power for 4 to 5 minutes or till
candies dissolve and the cider is steaming hot, stirring once. 

3 Serve in mugs. 

4 Garnish with apple slices, if desired. 

Servings: 1

Roasted Turkey Breast With Apples
=================================
55 min | 10 min prep

By: Irmgard
Feb 8, 2009

"With an easy recipe like this, you can even enjoy turkey during the week as it
Is ready in less than an hour. Delicious served with roasted potatoes."~Irmgard

SERVES 4-6

Ingredients

* 1 1/2 lbs turkey breast, skin and bones removed
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 teaspoons dried sage
* 1 tablespoon butter
* 1 medium onion, chopped
* 2 slices bacon, chopped
* 2 tart cooking apples, cored and sliced
* 3 tablespoons all-purpose flour
* 1 1/2 cups milk
* 1/2 cup chicken stock
* 1 tablespoon lemon juice

Directions 

1. Preheat the oven to 375 degrees F. 

2. Lightly butter a 13" x 9" baking dish. 

3. Sprinkle the turkey with salt and pepper and half of the sage. 

4. In a large skillet, melt the butter over high heat. 

5. Brown the turkey for 2 minutes per side or until golden. 

6. Remove the pan from the heat and transfer the turkey to the prepared
baking dish. 

7. Let the pan cool slightly. 

8. Bake the turkey in the oven for 25 minutes. 

9. Meanwhile, return the pan to medium heat. 

10. Cook the onion, bacon and remaining sage, stirring 3 to 4 minutes,
until the onion is softened. 

11. Add the apples and cook, stirring, for 2 minutes, until the apples
start to soften. 

12. Whisk the flour into the milk and stock, then stir into the pan. 

13. Bring to a boil, then reduce the heat and simmer, stirring, for 3
minutes or until slightly thickened. 

14. Stir the lemon juice into the sauce and season to taste with salt
and pepper. 

15. Pour over the turkey in the dish. 

16. Bake for 20 minutes longer or until the turkey is no longer pink
inside and meat thermometer registers 170 degrees F. 

17. Let the turkey stand for 5 minutes before slicing.

Nutrition Facts

Serving Size 1 (413g)

Recipe makes 4 servings

The following items or measurements are not included below:

dried sage
Calories 484
Calories from Fat 214 	(44%)
Amount Per Serving 	%DV
	Total Fat 23.9g 	36%
	Saturated Fat 9.0g 	45%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 139mg 	46%
Sodium 595mg 	24%
Potassium 793mg 	22%
Total Carbohydrate 22.7g 	7%
	Dietary Fiber 2.4g 	9%
	Sugars 8.9g
Protein 43.4g 	86% 

Servings: 4

Apple Bread

Apple Bread
===========
Submitted By: Phyllis Herlocker

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour

Servings: 32

"I got this recipe a long time ago and with a few changes it's become 
one of Our favorites. Everyone who's ever tasted this bread has asked for 
the recipe!"~Phyllis Herlocker

INGREDIENTS:

3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples - peeled, cored, and
Coarsely chopped
1 cup broken walnuts

DIRECTIONS: 

In bowl, combine flour, cinnamon, baking soda, baking powder and salt;
set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and
apples. Stir into flour mixture. Add walnuts and mix. Divided mixture
between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for
40-45 minutes or until bread test done. Cool for 10 minutes on wire
rack before removing from pan.

The Neelys' Applecrisp

The Neelys' Apple Crisp
=======================
Recipe courtesy The Neelys

Prep Time:15 min
Inactive Prep Time:10 min
Cook Time:35 min

Level: Easy

Yield: About 8 servings

Ingredients

Filling:

5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:

3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

Directions 

Preheat oven to 350 degrees F. 

For the Filling: Mix all the ingredients together. Place into 7 to
8-ounce ramekins. 
For topping: Mix the flour, brown sugar, cinnamon and salt in 
large bowl. Blend the butter into the mixture until it forms pea size 
lumps. Stir in pecans and sprinkle over filling. 

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
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