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Monday, May 30, 2016

Apple Peanut Butter Cookies






These spiced peanut butter cookies are great for fall gatherings. They're crisp on the outside and soft inside. —Marjorie Benson, New Castle, Pennsylvania


15 Servings
Prep: 20 min.
Bake: 10 min./batch


Ingredients
 
 
•1/2 cup shortening [114 g]
•1/2 cup chunky peanut butter [113 g]
•1/2 cup sugar [100 g]
•1/2 cup packed brown sugar  [110 g]
•1 egg
•1/2 teaspoon vanilla extract
•1-1/2 cups all-purpose flour [210 g]
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon ground cinnamon
•1/2 cup grated peeled apple [30 g]


Directions
 
 
•In a large bowl, cream the shortening, peanut butter and sugars until

•light and fluffy. Beat in egg and vanilla. Combine the dry

•ingredients; gradually add to creamed mixture and mix well. Stir in

•apple.



•Drop by rounded tablespoonfuls 2 in. apart onto greased baking

•sheets. Bake at 375° for 10-12 minutes or until golden brown.

•Cool for 5 minutes before removing to wire racks. Yield: about 2-1/2

•dozen.



Nutritional Facts: 1 serving (2 each) equals 216 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 170 mg sodium,

© Taste of Home 2014



Apple Peanut Butter Cookies






These spiced peanut butter cookies are great for fall gatherings. They're crisp on the outside and soft inside. —Marjorie Benson, New Castle, Pennsylvania


15 Servings
Prep: 20 min.
Bake: 10 min./batch
Ingredients
 
 
•1/2 cup shortening [114 g]
•1/2 cup chunky peanut butter [113 g]
•1/2 cup sugar [100 g]
•1/2 cup packed brown sugar  [110 g]
•1 egg
•1/2 teaspoon vanilla extract
•1-1/2 cups all-purpose flour [210 g]
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon ground cinnamon
•1/2 cup grated peeled apple [30 g]
Directions
 
 
•In a large bowl, cream the shortening, peanut butter and sugars until

•light and fluffy. Beat in egg and vanilla. Combine the dry

•ingredients; gradually add to creamed mixture and mix well. Stir in

•apple.



•Drop by rounded tablespoonfuls 2 in. apart onto greased baking

•sheets. Bake at 375° for 10-12 minutes or until golden brown.

•Cool for 5 minutes before removing to wire racks. Yield: about 2-1/2

•dozen.



Nutritional Facts: 1 serving (2 each) equals 216 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 170 mg sodium,

© Taste of Home 2014



Apple Pork Tenderloin Canapes







Choose a long thin baguette with a crisp crust for these two-bite hors d'oeuvres.

By The Canadian Living Test Kitchen

Source: Holiday Best 2005

Portion size 24 pieces


Ingredients
3 tbsp (45 mL) apple jelly
3 tbsp (45 mL) vegetabIe oil
1 tbsp (15 mL) balsamic vinegar
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1 small pork tenderloin
Half green-skinned apples
2 tbsp (30 mL) lemon juice
1/3 cup (75 mL) light cream cheese, softened
24 thin slices baguette, toasted



Preparation
 
In bowl, combine 1 tbsp (15 mL) of the apple jelly, the oil, vinegar, half of the thyme, the salt and pepper; add pork and turn to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Place pork in small roasting pan, tucking small end under. Roast in 425°F (220°C) oven until just a hint of pink remains inside, about 20 minutes. Tent with foil; let stand for 10 minutes before thinly slicing. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Wrap and refrigerate for up to 2 days.)

Core and thinly slice apple; cut each slice in half. In small bowl, toss apple
with lemon juice to prevent browning. Thinly slice pork.

In separate small bowl, whisk together cream cheese and remaining apple jelly and thyme until smooth. Spread 1 tsp (5 mL) on each toast. Overlap 2 apple slices on top; curl pork decoratively over apple.

apple.



Nutritional Information PER PIECE: about

cal 47 pro 3g total fat 1g sat. fat 1g
carb 5g fibre 0 chol 8mg sodium 102mg
       

% RDI:
 

calcium 1 iron 2 vit C 2 folate 2


Apple-Toffee Tartlets







Makes: 24 servings Serving
Size: 1 tartlet 
 Yields: 24 tartlets 
Prep: 25 mins 
Bake: 18 mins 375°F


Ingredients
1 15 ounce package (2 crusts) rolled refrigerated unbaked piecrust [420 g]
1 1/3 cups chopped baking apples (2 medium) [124 g]
1/2 cup toffee pieces
1/4 cup packed brown sugar [63 g]
2 tablespoons butter, melted
1/8 teaspoon salt
Powdered sugar (optional)

Directions

1. Let piecrusts stand according to package directions. Preheat oven to 375 degrees F. In a medium bowl combine apples, toffee pieces, brown sugar, melted butter, and salt; set aside.

2. On a lightly floured surface, unroll one piecrust at a time. Using a 3-inch round cookie cutter, cut pastry into 24 circles, rerolling scraps as necessary. Press pastry circles onto the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups. Spoon about 1 tablespoon of the apple mixture into each cup.

3. Bake about 18 minutes or until pastry is golden and filling is bubbly. Remove tartlets from muffin cups and cool on a wire rack. If desired, sprinkle with powdered sugar.

From the Test Kitchen
To Store:
Layer tartlets between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Apple-Toffee Tartlets) Per serving: 127 kcal cal.,
7 g fat
(3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat),
6 mg chol.,
112 mg sodium,
16 g carb.,
1 g fiber,
6 g sugar,
1 g pro.
Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/apple-toffee-tartlets/
 


Apricot Peach Cobbler







Whenever I'm baking with apricots, I recall picking them fresh from my aunt's tree more than 25 years ago. They were so juicy and sweet! This comforting cobbler has a crumb topping that is super.




 

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 40 min.

 

Ingredients:
1 can (29 ounces) sliced peaches
1 can (15 ounces) apricot halves
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter

TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter, softened

HONEY CREAM:
1 cup heavy whipping cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
 

Directions:

Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside.

In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and reserved syrups until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Stir in peaches and apricots. Transfer to a greased 8-in. square baking dish.

For topping, in a large bowl, combine the flour, sugar, baking powder and salt. Add egg and butter; mix well. Spoon over fruit. Bake at 350° for 40-45 minutes or until golden brown.

In a large mixing bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler. Yield: 6-8 servings.
 
 


OREO NO-BAKE CHEESECAKE

36 Oreo Cookies, divided
1/4 cup butter, melted [57 g]
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened [224 g]
3/4 cup sugar [150 g]
1 tsp. vanilla
1 tub (8 oz.) Cool Whip Whipped Topping, thawed [224 g]

CHOP 15 cookies coarsely. Finely crush remaining cookies; mix
with butter. Press onto bottom of 13x9-inch pan. Refrigerate while
preparing filling.

BEAT cream cheese, sugar and vanilla in large bowl with mixer
until blended. Gently stir in Cool Whip and chopped cookies;
spread onto crust.

REFRIGERATE 4 hours or until firm.

Kraft Kitchens Tips
Healthy Living - Save 40 calories and 7g of fat per serving by
preparing with Reduced Fat Oreo Cookies, Philadelphia
Neufchatel Cheese and Cool Whip Lite Whipped Topping.

Variation - Prepare as directed, using 1 pkg. (15.5 oz.) Golden
Oreo Cookies or 1 pkg. (15.3 oz.) Oreo Cool Mint Creme Cookies.

How to Easily Remove Cheesecake from Pan to Serve
Line pan with foil, with ends of foil extending over sides before
using to prepare cheesecake as directed. Use foil handles to lift
chilled cheesecake from pan before cutting to serve.

Sunday, May 29, 2016

Ancho-Scallion Roast Turkey Breast







Ingredients

2 Ancho chiles, stemmed and seeded
Boiling water
4 tablespoons unsalted butter, softened
1 garlic clove
5 scallions—4 chopped, 1 thinly sliced
Kosher salt and freshly ground pepper
One 3-1/4-pound boneless whole turkey breast with skin
1 tablespoon all-purpose flour
2 cups turkey stock, chicken stock or low-sodium broth

Directions

In a small skillet, toast the chiles until they just start to blister, about 4 minutes. Transfer the chiles to a small bowl and cover with boiling water. Let stand for 15 minutes. Drain and pat dry. In a food processor, combine the chiles, butter, garlic and the chopped scallions and puree until smooth. Season generously with salt and pepper. Carefully loosen the turkey breast skin and rub one-third of the ancho-scallion butter over the meat. Rub the remaining butter all over the top skin and bottom of the turkey breast. Season with salt and pepper. Let the turkey breast stand at room temperature for 1 hour. Preheat the oven to 400°. Set the turkey breast skin side down on a work surface and fold the sides of the breast into the center. Tie the turkey in 5 places with kitchen string to make a neat roast. Set the turkey skin side up, in a shallow roasting pan. Roast the turkey breast for 20 minutes, until the top just starts to brown. Reduce the oven temperature to 350° and roast for 35 to 40 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the turkey to a carving board and let stand for at least 10 minutes. Meanwhile, spoon off all but 1 tablespoon of fat from the roasting pan. Add the sliced scallions and the flour and cook over moderate heat for 3 minutes. Add the turkey stock and boil over moderately high heat until lightly thickened, about 5 minutes. Season with salt and pepper. Discard the strings and carve the turkey in 1/2-inch-thick slices. Serve with the gravy.

http://www.keyingredient.com/recipes/1034565032/ancho-scallion-roast-turkey-breast/