Pie filling: 1 cup flour, 1 cup Splenda, 1/2 cup sugar , 1/4 t. salt, 3 cups fresh cranberries (sliced in half), 1/2 cup chopped walnuts, 2 eggs, 1 cup applesauce, 1 cup sliced & diced rhubarb 2 T. melted butter, 1/2 t. almond extract, 3/4 t. vanilla extract.
Topping: 2 T. melted butter, 1/4 cup Splenda (or sugar), 1/4 t. cinnamon, 1 t. vanilla extract, 3/4 cup quick oatmeal, 1/4 cup chopped walnuts (optional).
Grease a 9" pie dish. Set aside. Slice cranberries in half and set aside in a bowl.
In a large mixing bowl mix flour, Splenda, sugar and salt together. In a small bowl beat eggs; mix in applesauce, and extracts. Pour mixture into bowl with flour mixture and stir to combine. Add sliced cranberries, rhubarb and walnuts and stir folding to combine. Empty evenly into the prepared pie dish.
In a small bowl mix melted butter with Splenda and cinnamon. Stir in oatmeal. Add chopped walnuts and stir until crumbly. Sprinkle over top of pie filling evenly. Place in preheated 350 degree oven and bake for 1 hour. Let rest on stove top about 30 minutes or more before serving. Serve warm. Refrigerate once cooled. Can serve chilled hours later or next day. Serve with Vanilla ice cream or Whipped cream.
Monday, November 14, 2011
Thursday, November 10, 2011
Cottage Cheese Roast Meatless Loaf
"A Vegetarian Meatless Loaf" (I found this recipe recently and made some simple but good changes to it to the way I like.)
1 (16oz) package cottage cheese, 4 eggs, 2T. oil, 1 (10oz) envelope dry onion soup mix, 1 cup finely chopped walnuts, 2 cups Special K original cereal (or your favorite flakes cereal like Cornflakes).
Preheat oven 350 degrees. Spray a loaf pan with Pam and set aside.
In a large bowl beat eggs, add cottage cheese, dry onion soup mix, oil and blend together. Add chopped walnuts and Special K cereal. Combine together and stir blending thoroughly so all the cereal is wet and coated. Empty into prepared loaf pan and bake at 350 degrees for 1 hour. Remove from oven and let rest on stove top at least 15 minutes in the pan. Use a spatula to be sure loaf is loose and all sides and bottom are not sticking to pan before inverting onto a serving platter.
Loaf looks like a paler style meatloaf and tastes great! It is a wonderful choice in place of a meat dish. Makes a great cold meatloaf sandwich the next day. Enjoy!
1 (16oz) package cottage cheese, 4 eggs, 2T. oil, 1 (10oz) envelope dry onion soup mix, 1 cup finely chopped walnuts, 2 cups Special K original cereal (or your favorite flakes cereal like Cornflakes).
Preheat oven 350 degrees. Spray a loaf pan with Pam and set aside.
In a large bowl beat eggs, add cottage cheese, dry onion soup mix, oil and blend together. Add chopped walnuts and Special K cereal. Combine together and stir blending thoroughly so all the cereal is wet and coated. Empty into prepared loaf pan and bake at 350 degrees for 1 hour. Remove from oven and let rest on stove top at least 15 minutes in the pan. Use a spatula to be sure loaf is loose and all sides and bottom are not sticking to pan before inverting onto a serving platter.
Loaf looks like a paler style meatloaf and tastes great! It is a wonderful choice in place of a meat dish. Makes a great cold meatloaf sandwich the next day. Enjoy!
Sunday, June 5, 2011
Apple Raisin Pie
1 pastry for 9" pie, 2 apples (peeled and thinly sliced), 1 T. plus 1/2 cup sugar divided, 1 1/2 t. cinnamon, 1/2 cup flour, 1/4 cup chopped walnuts, 1/4 cup raisins, 1/4 cup butter melted, 2 T. beaten egg.
Place pastry in pie dish. In a large bowl combine sliced apples, 1 T. sugar and cinnamon; place in crust. In a small bowl combine flour, walnuts, raisins, butter, egg and remaining sugar. Spoon over top of apples. Bake 350 degrees 50 - 55 minutes until golden brown. May need to cover edge with foil to avoid over baking.
Optional - lattice topping with pasty before baking.
Place pastry in pie dish. In a large bowl combine sliced apples, 1 T. sugar and cinnamon; place in crust. In a small bowl combine flour, walnuts, raisins, butter, egg and remaining sugar. Spoon over top of apples. Bake 350 degrees 50 - 55 minutes until golden brown. May need to cover edge with foil to avoid over baking.
Optional - lattice topping with pasty before baking.
Delicious Butter Chicken
2 eggs beaten, 1 cup buttery round cracker crumbs, 1/2 t. garlic salt, ground black pepper to taste, 4 skinless boneless chicken breast halves, 1/2 cup butter cut up into pieces.
Preheat oven 375 degrees. Place eggs and cracker crumbs into 2 separate shallow bowls. Mix cracker crumbs with garlic salt & pepper. Dip chicken into the eggs, then dredge in the crumbs mixture to coat. Arrange coated chicken in a 9" x 13" baking dish. Place pieces of butter around the chicken. Bake in preheated oven for 40 minutes or until chicken is no longer pink and juices run clear.
Preheat oven 375 degrees. Place eggs and cracker crumbs into 2 separate shallow bowls. Mix cracker crumbs with garlic salt & pepper. Dip chicken into the eggs, then dredge in the crumbs mixture to coat. Arrange coated chicken in a 9" x 13" baking dish. Place pieces of butter around the chicken. Bake in preheated oven for 40 minutes or until chicken is no longer pink and juices run clear.
Cottage Cheese Pancakes
4 eggs (separated), 1 1/3 cups small curd cottage cheese, 1/2 cup less 1 T. flour, 1 T. sugar or Splenda, 2/3 t. salt, dash cinnamon, 1/8 t. cream of tarter, Pam spray for cooking or oil.
Beat together the egg yolks, cottage cheese, flour, sugar, salt, and dash of cinnamon. In another bowl, beat the egg whites with cram of tarter until they are stiff but not dry. Fold the beaten egg whites gently into the cheese mixture. Drop the batter by large spoonfuls onto a hot, sprayed skillet or griddle. Cook pancakes until golden brown on both sides and should be puffy. Serve at once with your favorite topping. Makes 4 generous sized pancakes.
Beat together the egg yolks, cottage cheese, flour, sugar, salt, and dash of cinnamon. In another bowl, beat the egg whites with cram of tarter until they are stiff but not dry. Fold the beaten egg whites gently into the cheese mixture. Drop the batter by large spoonfuls onto a hot, sprayed skillet or griddle. Cook pancakes until golden brown on both sides and should be puffy. Serve at once with your favorite topping. Makes 4 generous sized pancakes.
Sunday, December 19, 2010
Old Fashioned Coconut Cookies
1/2 cup butter (softened), 1 cup packed light brown sugar, 1 egg, 1 cup quick oats, 1 cup flaked coconut, 1/3 cup blend dried fruit (raisins, cranberries, cherries mixture) chopped in small bits, 1 t. vanilla extract, 1 cup flour, 1/2 t. baking powder, 1/2 t. baking soda, 1/4 t. salt and slivered almonds.
In a large bowl cream butter and sugar. Add egg and beat until light. Stir in vanilla. Stir in oats, coconut, and dried fruit. Set aside.
In a medium bowl combine flour, baking powder, baking soda, and salt. Empty flour mixture into the large bowl of creamed fruit mixture and stir to thoroughly combine into a ball of cookie dough. By rounded teaspoonfuls roll cookie dough into balls and place on a light greased cookie sheet 1" apart. Place a slivered almond in center of each cookie ball and carefully press slivered almond down into center of cookie taking care not to split dough or break slivered almond. Place cookie sheet in a preheat 375 degree oven and bake for 10 - 12 minutes. Remove from oven and let cookie sheet set on stove top for one minute before removing cookies to wire rack to cool.
In a large bowl cream butter and sugar. Add egg and beat until light. Stir in vanilla. Stir in oats, coconut, and dried fruit. Set aside.
In a medium bowl combine flour, baking powder, baking soda, and salt. Empty flour mixture into the large bowl of creamed fruit mixture and stir to thoroughly combine into a ball of cookie dough. By rounded teaspoonfuls roll cookie dough into balls and place on a light greased cookie sheet 1" apart. Place a slivered almond in center of each cookie ball and carefully press slivered almond down into center of cookie taking care not to split dough or break slivered almond. Place cookie sheet in a preheat 375 degree oven and bake for 10 - 12 minutes. Remove from oven and let cookie sheet set on stove top for one minute before removing cookies to wire rack to cool.
Thursday, December 9, 2010
Grandma's Old Fashioned Pepperoni Roll
1 lb. fresh bread dough (the fresh pizza dough ball in the refrigerated section of the store), 1 (beaten egg), 1/2 cup Tomato Basil spaghetti sauce, 3 - 4 oz. thinly sliced pepperoni, 1 cup grated Italian blended cheese, 1 cup grated Mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 t. Italian blended seasoning.
Preheat oven at 375 degrees. Lightly grease a large (preferably a stoneware ) baking sheet. Set aside. On a floured sheet of waxed paper roll out bread dough into a large rectangle. Brush the beaten egg on top. Dust with Parmesan cheese, sprinkle spaghetti sauce over top and with the back side of a large spoon rubbing sauce to light spread over surface. Next sprinkle Italian blended seasoning evenly. Arrange pepperoni over top. Sprinkle both Italian blended cheese and Mozzarella cheese over top of pepperoni. Carefully roll lengthwise up and pinch seam closed. Carefully turn Pepperoni Roll out onto the prepared baking sheet and bake for about 40 minutes or until golden. Remove from oven and let set for about 10 minutes before slicing.
Note: Can divide dough in two and make 2 smaller rolls if desired. If not serving immediately, let cool to just a bit warmer than room temperature and wrap in foil. Refrigerate left overs. *Note too that if you want to make your own fresh pound of homemade dough you can. That's the way my Grandmother used to make it but I don't.
Preheat oven at 375 degrees. Lightly grease a large (preferably a stoneware ) baking sheet. Set aside. On a floured sheet of waxed paper roll out bread dough into a large rectangle. Brush the beaten egg on top. Dust with Parmesan cheese, sprinkle spaghetti sauce over top and with the back side of a large spoon rubbing sauce to light spread over surface. Next sprinkle Italian blended seasoning evenly. Arrange pepperoni over top. Sprinkle both Italian blended cheese and Mozzarella cheese over top of pepperoni. Carefully roll lengthwise up and pinch seam closed. Carefully turn Pepperoni Roll out onto the prepared baking sheet and bake for about 40 minutes or until golden. Remove from oven and let set for about 10 minutes before slicing.
Note: Can divide dough in two and make 2 smaller rolls if desired. If not serving immediately, let cool to just a bit warmer than room temperature and wrap in foil. Refrigerate left overs. *Note too that if you want to make your own fresh pound of homemade dough you can. That's the way my Grandmother used to make it but I don't.
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