The Bryan Times - October 7, 2019 - Apple Dishes

I thought it fitting to get your juices (er, cider?:) flowing about the most popular fruit in America - Apples. This versatile fruit is thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"!

                                   

Caramel Apple Salad (Sugar Free Option)

Select apples that are firm and bruise free. Chilled properly, they should last about 90 days. When I was a kid, we always wrapped apples separately in newspaper and stored them in a horse tank in our cool basement. When one apple went bad, the ones around it were protected. There's another saying with much truth "One Bad Apple Spoils the Bunch". I know that refers to other things besides the fruit itself.

It's difficult to choose a few apple recipes to share. I have nearly 100 recipes using apples on my blog, so you may see more in upcoming columns.   

EASY CINNAMON BAKED APPLES

For 6 Apples: Cream 1 stick butter, 3/4 c. brown sugar and 1/2 tsp. vanilla. Core each apple leaving bottom intact. Fill with creamed sugar mixture. Then divide 1/4 c. red hot candies evenly on top. Place in baking dish; pour 1 c. apple cider (or juice) in bottom of dish. Bake uncovered at 375 for 45 minutes. Or you could 'bake' them in your crockpot - 4 - 5 hours on low or 2 - 3 hours on high. They're sure to make your house smell wonderful.

This fabulous salad is addicting and so simple. A terrific dish for those needing to watch their sugar intake. 

CARAMEL APPLE SALAD (Sugar free option) 

1 (20 ozs) can (no sugar added) crushed pineapple, slightly drained

1 sm. (4-serving size) box (sugar free) butterscotch

pudding mix

1 (8 ozs) tub frozen (fat free) whipped topping, thawed

4 unpeeled apples, diced

1/2 c. dry roasted peanuts, chopped

Place pineapple in medium bowl. Stir in dry pudding mix and blend well. Add whipped topping, then stir in apples and nuts. (I prefer to add nuts on top as they tend to soften). Refrigerate until ready to serve. Best eaten within first day. 

                                 

Grandma's Waldorf Salad

This is a deliciously crunchy salad recipe I found in a Gooseberry Patch Cookbook. 

GRANDMA'S WALDORF SALAD 

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

a few sprinkles each of salt & sugar 

Stir together all ingredients in a large bowl. Cover and chill until serving time.  

Even some who think they don't like butterscotch go wild over this moist cake. 

BUTTERSCOTCH APPLE CAKE

1-1/4 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. white sugar (I use 3/4 c.)

1/2 c. vegetable oil

(I use half applesauce)

2 eggs, beaten

2 c. peeled, chopped apple

1/2 c. pecans, chopped

1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease an 8" square baking dish. In large bowl, combine flour, baking powder, soda, salt and cinnamon.  Blend sugar, oil and eggs until smooth; stir wet mixture into dry and mix just until combined.  Stir in the apples, pecans and 1/4 cup butterscotch chips. 

Pour into prepared pan.  Sprinkle with remaining butterscotch chips.  Bake 40 - 45 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack. Yield: 4 - 6 good-sized servings

One more fun fall idea - a healthy one even. Make  "Pumpkin Oranges" and "Ghostly Bananas" for a fun treat.  Peel mandarin oranges (or clementines), pith removed, then place a small stick of celery in it for the 'stem'.  Push chocolate chips, upside down, into the banana, for a face. The kids will enjoy helping you! 

"Winter is an etching, spring, a watercolor, summer, an oil painting and autumn, a mosaic of them all." ~Stanley Horowitz 

The Bryan Times - July 15th - Cooling Treats

It seems we've waited a long time for summer to get here.  And we welcome it with open arms! As the temps heat up (hopefully!), turn off your ovens and whip up these wonderfully delicious and simple chilly treats.

I tried this fabulous recipe many moons ago, after seeing it on a cake mix box. My family has asked for it multiple times for birthdays. It can be made weeks ahead before serving. A brownie like cake, ice cream and frosting all rolled up into one special treat. 

Ice Cream Pies

ICE CREAM PIES

1 - 18 ozs. devil's food or chocolate fudge cake mix

3/4 c. water

1-1/4 c. prepared chocolate frosting, divided

1/4 c. vegetable oil

1/2 gal. favorite ice cream, softened

chopped peanuts or candies, optional

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2 - 9" round cake pans. 

In large bowl, beat cake mix, water, 3/4 c. frosting and oil on high speed for 2 minutes.  Spread 1/2 batter in bottom of each pan (don't spread up sides). Bake 25 - 30 minutes - be sure not to overbake. (middle will be soft when done). Cool completely; cakes will collapse.

Spread 1/2 of ice cream in each shell.  Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts or chopped candies if desired. Wrap tightly and freeze at least 2 hours or up to 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks up at an angle in the pies before wrapping in foil...so the foil stays off the frosting)

CRISPY ICE CREAM SQUARES (AKA "Unfried" Ice Cream)

1/2 c. butter or margarine, melted

1 c. brown sugar

1/2 c. flaked coconut, optional

1/2 c. chopped peanuts

2-1/2 c. slightly crushed corn flakes

1/2 - 1 tsp. cinnamon, optional

1/2 gal. vanilla ice cream, softened

1 (8 ozs) tub frozen whipped topping, thawed, optional 

In large bowl, mix butter and brown sugar until smooth. By hand, stir in coconut, peanuts and corn flakes (and cinnamon); mix until well blended.  Pat 1/2 of mixture into a 9"x13"x2" pan. If using whipped topping, blend with softened ice cream; spread over crumbs. Sprinkle remaining crumb mixture over top and pat down.  Cover tightly and freeze up to a month. Stand at room temperature for 10 minutes before serving. Drizzle with a little honey if desired. 

Parlor Coffee Float

PARLOR COFFEE FLOAT

1 1/2 c. strong brewed coffee, chilled

1/4 c. chocolate syrup

1/4 c. half-and-half

1 c. chocolate or coffee ice cream

Whipped cream, to serve

Maraschino cherries (optional) 

In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream. Add a generous amount of whipped cream and a cherry, if desired. Yield: 2 servings

Here's a cooling treat that's tends to be on the 'healthier' side. You'll want to plan ahead as it starts with frozen banana pieces.  

MAGIC 1-INGREDIENT 'NICE' CREAM

Chop 1 ripe banana into equal pieces and place into a freezer ziploc bag or container. Freeze for at least 2 hours or overnight. Transfer frozen banana to a small food processor or high speed blender. Pulse to break it up, then scrape down the sides. It will go from looking gooey to blending into a beautiful and smooth 'nice' cream.  Stir in chocolate chips, a drizzle of honey or a spoonful of peanut butter or nutella (chocolate hazelnut spread) or delight in eating it plain. Eat it right away or freeze it for a while first. YUMM!

“A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.” – James Dent

Flashback Friday - Perfect Pineapple Dishes for Special Days

I think all of these would be great to serve for Easter or Mother's Day....


This amazing side dish has cheese in it.  It's wonderfully delicious & simple too!

Hot Pineapple Casserole

This simple-to-whip-up dip is amazing.  Only a few ingredients, and a 

sugar free option to beat! 

Pina Colada Fruit Dip

This simple sweet and salty dish will be a real hit...and a conversation starter too. 

Pineapple Pretzel Salad

This was a favorite of my mom's...so that means it will always be one of my favorites too. The simple sauce poured over the top makes it so very moist and flavorful. 

Mom's Favorite Granny Cake

If you're looking for something 'lighter', this easy 3-ingredient dish will go over big-time with those having to watch their sugar intake.  Can easily be made sugar free...or not. 

Pineapple Fluff

The Bryan Times - Lemon recipes - April 1, 2019

When I think of lemons, I always think of sunshine and springtime so I'm hoping these recipes will help brighten your days as we anticipate warmer temperatures.  

Luscious Lemon Sheet Cake

Lemons are high in Vitamin C, and are rich sources of potassium, calcium, phosphorus, magnesium. They also have little fat and calories.  

Buy large lemons and limes as they tend to be much sweeter. A fresh lemon should give a little when squeezed or pressed with your thumb.  

To obtain more of the juice from lemons, limes or oranges, microwave on high for 30 seconds and then let stand for a couple of minutes before cutting and squeezing. Rolling them between your hand and the counter will also help release more juice.

For best results keep in the refrigerator in the crisper drawer where they will keep much longer than at room temperature.

Drinking lemon juice with warm water helps reduce joint and muscle pain and is also good for your dental health as it helps with toothache and prevents gingivitis. 

Don’t waste anything because once lemons are squeezed (I save some of the zest to put in the freezer too), you can run the rinds through your garbage disposal and have a clean-smelling kitchen.

EASY LEMON MERINGUE PIE 

1 - 9 inch pie shell, baked

3/4 (heaping) c. sugar

1/3 c. cornstarch

1/4 tsp. salt

2 lemons, juiced (about 1/2 c.)

1 Tb. lemon zest

4 egg yolks (use the whites for the meringue)

2 Tb. butter 

1-1/2 c. water

In medium saucepan, using a wire whisk, mix sugar, cornstarch and salt.  Mix in lemon juice, zest, egg yolks, butter and water.  Cook over medium low heat until filling thickens.  Pour into (cooled) pie shell.  Top with meringue. 

Meringue:

4 egg whites

2 Tb. sugar

1 tsp. vanilla extract

Beat egg whites with mixer until foamy; add sugar and vanilla; continue beating until peaks form.  Spread on top of pie covering entire pie.  Place under oven broiler until browned or bake in 350* oven until brown on top.  Watch carefully!

There's nothing like freshly squeezed lemonade to make you feel pampered and to quench your thirst in warmer temps.  This recipe has options for you to sweeten it. Start with small amounts of sweetener, it's always easier to add a little more if desired. Be watching for some flavored lemonade recipes this summer. 

OLD FASHIONED LEMONADE (with sweetening options)

6 fresh lemons, juiced (about 1 cup)

2 quarts water (8 cups)

1/2 c. sugar or more (dissolved in a little hot water first) OR

1/3 c. honey (dissolved in hot water) OR

1 tsp. liquid Stevia (vanilla or lemon drop flavor) for sugar free

1 cup ice cubes

Slice lemons in half, squeeze out juice into a bowl; remove seeds. Add juice to a large pitcher. Add 2 quarts of water, then stir in sweetener. Refrigerate; serve over ice. 

Even though this simple recipe doesn't actually have lemon juice in it, lemon lovers will find this moist 3-ingredient dessert irresistible.

LUSCIOUS LEMON SHEET CAKE 

1 box (18 ozs) lemon cake mix

4 eggs

1 can (15 ozs) lemon pie filling

Preheat oven to 350. Grease 15" x 10" x 1" jelly roll pan (cookie sheet with sides). In large mixing bowl, beat cake mix and eggs until well blended. Stir in pie filling and beat until smooth. Pour into prepared baking pan and spread evenly. Bake 18-20 minutes or until toothpick inserted near center comes out clean. Remove from oven; cool; frost.

CREAM CHEESE FROSTING

1/2 c. butter or margarine

4 ozs (lite) cream cheese, softened

2 c. powdered sugar

1-1/2 tsp. vanilla (or lemon) extract

chopped toasted pecans, optional

In small mixing bowl, beat butter and cream cheese until smooth. Add powdered sugar and vanilla. Blend well. Spread over cooled cake. Sprinkle with pecans if desired. Store leftovers in refrigerator. Yield: 24 - 28 servings.

Optimist: Someone who isn't sure whether life is a tragedy or a comedy, but is tickled silly just to be in the play. ~Robert Brault 

Leader Enterprise - January 23, 2019 - Couponing

Smoked Sausage, White Bean & Potato Chowder

Do you “COUPON”? Do you spend time cutting and filing coupons?  Do you consider yourself to be a “Coupon Queen” (or King)?

I think in most homes, your food budget is something that can be a little flexible. I'd like to share some tips to help you recover from a, sometimes costly, holiday season and to be able to keep eating good food.  

Plan your weekly menu. When planning your menu consider what you already have in your pantry or freezer that needs to be used. What recipes can you make that will use those ingredients?

Plan your menu from the weekly sale flyer. Then make your list.

Only clip coupons you'll use. There’s no sense in saving money on something that expires in your pantry because you never used it.

Stockpile items you use on a regular basis. This is smart for several reasons. First of all, you can purchase your stockpile items when they are on sale, meaning you won’t ever have to pay full price for them. Secondly, you have items on hand for a quick meal when you can’t get to the grocery store. 

Scour your newspapers and magazines weekly. Sunday newspapers are a treasure when you are able to use many coupons and store circulars with info on sales.

Here's a few frugal and delicious recipes for you to try in your menu rotation. This veggie soup takes about 2 minutes prep time too! 

 SIMPLE VEGGIE SOUP 

1 bag (16 ozs) frozen mixed vegetables

1 can (10.75 ozs) french onion soup

1 can (10.75 ozs) tomato rice soup

1 soup can of water

In large saucepan, cook vegetables according to package directions; drain. Add both cans of soup and water; cook over medium high heat until heated through. Sprinkle with grated cheese if desired. Serve with a sandwich or cheese and crackers for a tasty lunch. 

Oftentimes, you can find smoked sausage on sale.  Stock up when you do and you'll be ready to make this luscious thick soup. 

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER 

2-1/2 c. chicken broth 

3 c. potatoes, diced

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage (or ham), chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half and half (or whole milk)

1 can (15 ozs.) northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

1 c. shredded cheese, optional

black pepper to taste

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. 

In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts.  Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

This tasty cake has no eggs, no butter or milk and you mix it by hand. It's often been called a Depression Cake. And it's SO good. 

WACKY CAKE  

3/4 - 1 c. white sugar

1-1/2 c. all purpose flour

3 Tb. unsweetened baking cocoa

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350. Spray an 8" x 8" baking pan with cooking spray. In prepared baking pan, mix these 5 ingredients. Make 3 'wells' in the mixture, one bigger than the other two. In the large well, add 5 Tb. vegetable oil. In a small well, add 1 tsp. vanilla extract. In the last small well, add 1-1/2 tsp. vinegar. Add 1 c. cold water to the pan and stir with fork until combined and smooth. Bake about 25 minutes or until top springs back when touched. Cool; serve with a dusting of powdered sugar. 

To succeed in life you need three things; A wishbone, a backbone, and a funny bone - Reba McEntire