Ingredients
Directions
BEAT cream cheese, apple juice and cinnamon in medium bowl with electric mixer at medium speed until light and fluffy; stir in apple. Refrigerate at least 1 hour to blend flavors.
SERVE as a spread on crackers.
Store spread in covered container in refrigerator for up to 1 week.
Makes 1 1/2 cups
Special Extra:
Add 2 tablespoons toasted, chopped PLANTERS Walnuts or Pecans.
This recipe created by Kraft Foods.
Ingredients
Directions
Core the apples. Slice thinly, then cut into fine
matchsticks. Moisten with temon juice to keep them
white.
Remove the stones from the dates and cut the flesh
into strips, then combine with the apple.
Soften the marzipan with orange flower water and
combine with the yoghurt. Mix well.
Pile the apples and dates in the centre of four plates.
Remove the stem from each of the figs and divide the
fruit into quarters without cutting right through the
base. Squeeze the base with the thumb and forefinger
of each hand to open up the fruit.
Place a fig in the centre of each salad, Spoon the
yogurt filling on to the figs and decorate each one
with a toasted almond.
Serves 4
Ingredients
Directions
Dice apples. Add rest of ingredients, mixing well. Top with chopped nuts.
1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 Apples; medium- peeled &
-cored
1/2 c Mincemeat
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Sugar; Brown
1/4 c Cream
Lemon rind; 1/2 lemon
Preheat oven to 400F. Make enough pie enough to roll into 12 6″x6″ squares
(about a double batch.) Sprinkle each square with 1 tsp grated cheddar.
Peel and core apples and place one on each square. Fill the centre of each
apple with 2 tsp (or 1 heaping tsp) of mincemeat, 1 tsp of rum, a dot of
butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough
over the apple to form ears at the top. Cover the ‘ears’ with aluminum
foil. Mix the brown sugar, cream and grated lemon rind. Brush the
dumplings with this mixture and bake 35 to 45 minutes in 400F oven. Remove
foil, brush ears with cream mixture and return to oven till ‘ears’ are
brown. Serve warm to plain cream or sweetened cream, flavoured with rum.
Note from Anne MacLellan: Mme Benoit does not give total amounts for
cheese, sugar, mincemeat and rum. I used Meal Master’s conversion to
decimal and back to calculate the total amounts.
To quote Mme. Benoit,”In Quebec these were baked in deep brown
earthenware pudding dishes and served on a hot wooden board or tray
surrounded by autumn leaves or boughs cut from the Christmas tree. It was
a traditional in our family to serve these dumplings after we had finished
decorating the Christmas tree.”
3 Cooking apples, large-or 6 small-peeled, cut into chunks
1 c Maple syrup
1 Egg; beaten
1 tb Melted butter
2 ts Lemon juice
1/2 c All-purpose flour
1 ts Baking powder
1 pn -salt
1/2 c Raisins
Unsweetened whipped cream
-(optional)
Arrange apples in a greased 8 inch square baking pan. Pour 1/2 cup of the
maple syrup over apples, stirring to coat well, and spread in an even
layer.
In a bowl, combine beaten egg, butter and lemon juice with remaining 1/2
cup maple syrup. In another bowl, combine flour, baking powder and salt.
Stir the dry ingredients into the egg mixture. Fold in raisins.
Pour batter evenly over apple pieces. Bake in preheated 375 deg F oven
for 30 to 35 minutes or until top is lightly browned. Serve warm with
unsweetened whipped cream, if desired.
Servings: 1
6 Pork chops
Pork chop fat or oil
2 ts Butter
-salt and pepper to taste
3 Apples-unpeeled with cores
1 ts Sugar
Cinnamon
Cook the chops using melted fat trimmed from the meat and 1 tsp butter.
(Note those concerned about their fat intake may chose to use corn oil or
some other vegetable oil rather than the pork fat). Season to taste and set
on hot platter. Keep warm. Slice the apples 1/2″ thick and add to the pan
with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook
over medium heat for about 10 minutes, turning once or twice until some of
apples are browned. Arrange them around the chops and serve. Serves: 4-6
To quote Mme. Benoit, “The apples keep the chops moist and tender. I
sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very
hot.”
Ingredients:
2 c Flour; all purpose 2
1/4 c Soue milk; buttermilk
1 tb Baking powder
2 Eggs
1 ts Baking soda
1 c Apples; unpeeled,
2 ts -Salt
-cut in pieces
3 tb Sugar
6 tb Butter; melted
1 ts Cinnamon
Instructions:
Crepes aux pommes des Cantons Sift together flour, Baking powder (1 Tbsp amount is correct), Baking soda, salt Sugar and cinnamon. Beat sour Milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour Milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with Butter and maple syrup. to quote Mme Benoit, ” Each year at the end of September, the whole family would go to the Eastern Townships Apple Festival. And there, instead of eggsin Syrup as was the custom at sugaring parties, apples pancakes were served with lots of Butter and delicious Townships maple syrup.” Source: Mme. Jehane Benoit’s _My Grandmother’s Kitchen_ a collection of recipes from her grandmother’s recipe book with modern measures and instructions added.
Recipe Serves: 4
Bobbing Apple Punch
1 1/2 cups orange juice
4 cups apple cider
1 cup pineapple juice
2 tablespoons sugar
4 cups ginger ale, chilled
6 to 8 small red apples
1 orange, sliced
In punch bowl mix orange juice, apple cider, pineapple juice and
sugar. Chill of a couple hours. Before serving add ginger ale, apples,
orange slices and ice cubes.
* Nonstick cooking spray
* 3/4 cup all-purpose flour
* 3/4 cup rolled oats
* 1/2 cup toasted wheat germ
* 1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
* 1-1/2 teaspoons ground cinnamon
* 1/4 cup unsalted butter, melted
* 4 green cooking apples (such as Granny Smith)
* 2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
* 3 tablespoons lime juice
* 2 medium mangoes, pitted, peeled, and chopped
* 1/3 cup chopped pecans
* Frozen light whipped dessert topping, thawed (optional)
1. Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.
2. For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.
3. Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.
4. Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.
5. Cool slightly. Serve warm. If desired, top with dessert topping. Makes 16 (3/4-cup) servings.
*Sugar Substitutes: Choose from Sweet ‘N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use amount equivalent to 1/2 cup brown sugar.
1/2 cup quick-cooking rolled oats
2 cups water
2 cups pancake mix, complete — *
1/2 cup apple — * * shredded
2 tablespoons sugar
1/2 teaspoon cinnamon
In medium bowl, combine rolled oats and water; let stand 5 minutes.
Meanwhile, heat large nonstick skillet or griddle to medium high heat
(375F). Grease lightly with oil. Add remaining ingredients to rolled oats
mixture; stir just until all ingredients are moistened. (Batter will be
thin). For each pancake, pour 1/4 cup batter into hot skillet. Cook 1 to
1 1/2 minutes, turning when edges look cooked and bubbles begin to break
on surface. Continue to cook 1 to 1 1/2 minutes or until golden brown.
Serve with syrup, if desired. 15 (4-inch) pancakes; 5 servings Note: use
low-fat Bisquick if you prefer.
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