Cran-Apple Crisp

Okay, we're not big fans of cranberry's here. But staying with tradition we have them every Thanksgiving.  Now what to do with what's left.

This actually turned out great, cranberries combined with apples and brown sugar is a great friendship...

Preheat Oven 350 degrees

5-6 peeled, cored and thinly sliced
whole cranberry sauce- about 15 oz.

Combine sliced apples and cranberries, add to a greased 8 inch deep dish

(I have a new Kitchenaid attachment that is labeled as a food processor and it does a great job evenly slicing the apples.  I did not peel my apples which was a mistake, peelings stayed tough and chewy.)

The crisp topping recipe comes from my very old (early 1970's) Better Homes and Gardens Encyclopedia of Cooking,  I have been using this recipe since the beginning of time.  The only thing I did different for this is add 1/2 cup of chopped pecans.

3/4 cup quick-cooking rolled oats
3/4 cup brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine

1/2 cup chopped pecans ** Optional

Combine oats, sugar, flour and cinnamon; cut into butter to make a crumb like mixture.  Sprinkle over apples,  Bake at 350 degrees for 35 to 40 minutes,  Serve warm with cream, if desired.

Test apples to make sure they are soft before removing from oven,  I ended up baking for about 50 minutes because I used a deeper pan so I had a really thick layer of apples to bake,

Turkey Tetrazzini

This is a very forgiving recipe that amounts can be adjusted depending on ingredient availability.  I have seen various veggies added, peas, corn etc.  It's all about what you're craving at the moment. Have fun with the basic recipe!

Ingredients

8 oz. uncooked spaghetti

1/2 cup margarine or butter

2 cups sliced fresh mushrooms

1 medium onion diced

3 cloves garlic minced

1/2 cup diced celery

3 tablespoons all-purpose flour**

2 cups chicken broth**

3/4 cup half-and-half**

2 cups grated cheese

1/4 cup chopped fresh parsley

1 teaspoon salt

Dash pepper

3 cups cubed cooked turkey

1/2 cup grated Parmesan cheese

Chopped fresh parsley, if desired

Directions
Cook spaghetti .al dente  Drain.

Meanwhile, melt margarine in skillet or Dutch oven over medium heat. Add onions, celery, mushrooms; cook 5 minutes or until tender, stirring frequently. Add minced garlic. Reduce heat to medium-low.

** At this point if you have left over gravy you can add or do this: (I have also been know to use the dreaded can of cream of mushroom soup and milk)  Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. 

Remove from heat; stir in half-and-half, cheese and 1/4 cup parsley, salt and pepper.
Add cooked spaghetti, parsley and turkey to  mixture; stir gently to mix. Spoon mixture into ungreased  (3-quart)  baking dish. 

Cover with foil; 

Heat oven to 350°F. 

** If  Tetrazzini becomes too dry add milk or chicken broth.

Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Uncover baking dish; sprinkle Parmesan cheese and/or grated cheese over top. 

Baked Sweet and Sour Chicken

Mel's Kitchen Cafe Recipe

This is hands down the most wonderful Sweet and Sour Recipe EVER!

This version is from Taste and Tell..which is actually the method I used.

Author: Deborah
Serves: 4-6 servings
Ingredients
2 to 2½ lbs boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch

3 eggs, lightly beaten

¼ cup vegetable oil

1 cup sugar
6 tablespoon ketchup
¾ cup apple cider vinegar
1½ tablespoons soy sauce
1½ teaspoons garlic powder

Instructions
Cut the chicken into bite-sized chunks. Season with salt and pepper.
Preheat the oven to 325ºF.
Put the cornstarch in a shallow bowl, I used a zip lock bag. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9x13-inch baking dish and continue with the remaining chicken.
In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.

Notes
Adapted from Mel’s Kitchen Cafe

Maple Oatmeal Pie

Ingredients

Pastry for Pie crust or graham cracker crust

2 eggs, slightly beaten
¾ cup pure maple syrup
½ cup sugar
½ cup packed brown sugar
½ cup milk
½ cup butter, melted
1 tsp vanilla
1 cup flaked coconut
¾ cup rolled oats
½ cup chopped walnuts

Cinnamon whipped cream (optional)

Preheat oven to 375. Prepare pastry crust or graham cracker crust. Set aside.

Preparation
For filling: In a large bowl, combine eggs, maple syrup, sugar, brown sugar, milk, butter and vanilla. Stir in coconut, rolled oats, and walnuts. Pour filling into unbaked pie shell.
Bake for 35-40 minutes or until a knife inserted in the center comes out clean.
Cool on wire rack. Cover and refrigerate within 2 hours
Cinnamon Whipped Cream: in a chilled bowl combine 1 cup whipping cream, 2 tbsp powdered sugar, 1 tsp vanilla and ½ tsp ground cinnamon. Beat on medium speed with electric mixer until soft peaks form.

Spring Harvest Maple Farm

Apple Butter Pan Bread

This is a very basic "tea" bread recipe.  I didn't add apple butter to the batter, but you can, just decrease the milk by the amount you are adding.

2 1/2 cup Gold Metal Flour
1       cup Sugar
3 1/2 teaspoons baking powder
1       teaspoon salt
3       tablespoons salad oil
1 1/4 cup milk
1       egg
1       teaspoon vanilla

2 to 3 tablespoons apple butter

Heat oven to 350 degrees.  Grease and flour one 9" to 10" cast iron skillet.  Beat egg and sugar until light, add salt and vanilla, slowly add the oil, one tablespoon at a time.  With mixer on low, slowly add flour alternating with milk.  Pour batter into prepared pan drizzle apple butter over the top of the batter, using a knife pull the apple butter through the batter.  Place pan in oven and bake for about 35 minutes depending on the size skillet you are using.

Once bread is done, remove from pan or serve while warm.  Bread will continue to bake if you leave it in the hot pan and will dry out quickly.  Top with Fried Apples and whipped cream.

Fried Apples

3 medium Granny Smith Apples, peeled and sliced
1/4 cup (4 tablespoons) melted butter
1 tablespoon lemon juice
3 tablespoons white sugar
3 tablespoons brown sugar
2 tablespoons Apple Butter

Melt butter in medium hot skillet, add sliced apples and coat with butter add lemon juice.  Fry apples until they start to slightly soften.  Add sugars and stir until a thick syrup starts to form.  Add Apple Butter and cook until it is blended and syrup is still thick.
Serve warm.

Crockpot Apple Butter

Fall has arrived and boxes of apples are showing up at every festival.  We are lucky enough to have a local guy that goes to northern Missouri and brings back a huge trailer of five (5) different kinds. This year I bought three (3) different kinds to share with the family.  Fuji, Red Delicious and Granny Smith.  This recipe has some of each kind.  I don't think it really matters that much what type you use, they all cook down into a wonderful sauce.

Here is what I did..

Get that crockpot out!  Next, you will need five (5) to six (6) pounds of apples not pealed.

I have an apple slicer that cores and cuts the apples into eight (8) even slices.. 

 Once the apples are cored and sliced, it's time to dice into 1/2" cubes.  You should have enough apples to almost fill your pot.

In a separate bowl add:

1 1/2 cup white sugar

1 1/2 cup brown sugar (I used a mix of light and dark because that is what I had)

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

Mix thoroughly making sure all the lumps are gone.  Throw the mixture over the apples and mix coating the apples.

Cover crockpot and cook for an hour or two on high.  Stir and turn pot to low, cover and cook for at least eight hours.  If there is too much liquid cook tilt the lid creating an air gap letting the moisture escape or cook off.

When apples reach the desired thickness, process the apples with a blender, food processor or smart stick until smooth.

Now to finish,  add 1-1/2 to 2 teaspoons of pure vanilla extract and 4 tablespoons of real butter.  Stir until incorporated.

Turkey Shepherd's Pie My Version

This is a very forgiving dish to make.  There are so many shortcuts you can take to get it in the oven sooner!  I will try and list them as I go.  List of what you need is at the bottom.  Just a note, do not make your gravy too thick.  Dish will thicken as it bakes.  Hopefully I haven't left anything out..

Preheat oven to 325 degrees.

I started out with a 3/4 pound turkey tenderloin.  Seasoned and lightly dusted with flour.  Heat skillet with a couple tablespoons of oil, when skillet is hot add meat and brown on both sides.  When browning is complete add one small onion diced.  When onions become soft, add one can of chicken stock and 1/3 cup diced celery, cover and simmer until meat reaches 165 degrees internal temp.. (14.4 oz)  I used Swanson.

Short cut.... you can use left over turkey or chicken diced up and skip this step.

When turkey is done put it on a plate to cool, then dice into bite size pieces.

(Sorry the picture is SO bad)

While turkey is cooking get the rest of your veggies ready.  Peal and dice enough potatoes that when mashed will at least cover the outer ring of your CI skillet.  I diced up a couple carrots, minced a couple cloves of garlic and sliced a handful of button mushrooms.  The mushrooms will add some color to the broth you can also add a teaspoon of Kitchen Bouquet Browning and Seasoning Sauce for a rich brown gravy.

Short cut:  Use up your left over mashed potatoes and frozen veggies.

Once your turkey is done and cooling add your cut up veggies to the remaining broth and simmer until veggies start to get soft.  You may have to add additional water to your pan to make sure there will be enough liquid to make gravy.  This is when I added parsley and thyme to the broth.  Taste and season.  I added L.B. Jamison's Chicken Flavored Soup Base.

In a separate skillet, melt 1/4 cup of butter, add a small diced onion and the two cloves of minced garlic. Cook until onions become golden brown.  Add 1/4 cup of flour to make a Roux (see link for detailed instructions)  Reduce heat on the pan of veggies and roux making sure it gets completely dissolved.  Mixture so thicken slowly.  If mixture gets too thick add either water or more chicken stock.  When it gets to desired thickness turn off heat.

Short Cut:  You can use canned gravy.

To make mashed potatoes that won't fall about while baking.  Drain potatoes when done, about 20 minutes.  In small bowl, break a large egg and add 1/4 cup to 1/3 cup milk.  Whisk together and add to potatoes and quickly mash.  Top veggie mixture with potatoes and bake until potatoes start to brown.  Top with cheeses of your choice.  Serve.

You might want to add a drip pan below your CI skillet to prevent dripping in your oven.  

What you need for turkey:

2 to 3 tablespoons veggie oil

3/4 pound of turkey tenderloin (Yield: About 3 cups diced turkey)

1 small onion diced

1/2 cup diced celery

salt and pepper to taste

Veggies:

3 medium carrots diced (Not canned)

2 cups of frozen peas (Not canned)

1 cup sliced button mushrooms

1 teaspoon dried thyme

1 tablespoon dried parsley

Chicken soup base to taste

Potatoes:

6 to 8 medium potatoes peeled and cubed

salt for boiling water

1 large egg

1/4 to 1/3 cup milk

Roux:

1/4 cup butter melted

1 small onion diced

1 cloves garlic minced

1/4 cup flour

Topping:

Cheese of your choice