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Apple Recipe: Baked Apples

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Looking for a recipe that combines healthy with sweet? This particular recipe can be used as a side dish or desert.

I absolutely love baked apples. While they do have lots of calories, they are in fact healthy since you are using apples as a main ingredient.

Making your own baked apples is very easy. The recipe is as follows:

Ingredients:
8 to 10 apples, cored, peeled & halved
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
2 tsp. butter, melted
1 c. water

Directions:
Place apples in greased 9 x 13 inch dish. Mix remaining ingredients together in ORDER given, in pan and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake at 350 degrees for 35 to 40 minutes or until tender.

Very easy and tasty idea to add to your collection of apple recipes!

Article Source: http://wahm-articles.com

About the Author: Kara Kelso is the mother of two, and owner of www.Idea-Queen.com . For more apple recipes, visit: www.idea-queen.com/apple-recipes.html

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The Love of Persimmon Pudding

Have you ever tasted persimmon pudding? It is not a pudding at all, but more of a moist cake. In Southern Indiana this dessert is a favorite and a must at any family gathering. Eating persimmon pudding is an event. Pictures are taken of toddlers eating their first piece of persimmon pudding. Everyone thinks their pudding is better than the other person’s pudding. Well, our 94 yr old Grandmother is just as picky over her persimmon pudding as everyone else.

This morning I fixed, for the first time, Grandma’s persimmon pudding. With strict instructions, Grandma tells me the recipe has to be followed to the “T.” Okay. With Grandma sitting at the table, I gather all the ingredients. I pour the persimmon pulp into the mixing bowl. Did you spray the pan? Yes Grandma, that is done. Make sure you use a spatula to get all the pulp out of the container. Get every drop of persimmon. Okay, Grandma (Have you noticed older folks do not waste a dime size of anything?) Next is the soda…don’t forget to mix the batter every time you add an ingredient. Okay, Grandma, I’m mixing. Use the bowl the pulp was in to beat your egg. Use a fork to beat your egg. You will get fluffier eggs if you use a fork. Okay Grandma, I’m using a fork. I can still hear her voice!

We continue through the recipe getting instructions all along the way. The persimmon pudding was baked and turned out to pass Grandma’s inspection. We both enjoyed our time together in the kitchen as one day I will treasure these memories and cooking with Grandma.

Persimmon pudding has a taste and texture all of its own. Over the years I have watched people marry into the family who don’t have the same love of persimmon pudding as those who grew up on persimmon pudding.

Grandma’s recipe was a dear friend, Treva’s recipe. Treva won a prize at the Martin County Fair sometime during the 1970s with this recipe. Treva died in 1980 from breast cancer. Grandma has lovingly made this persimmon pudding every time we visited the family farm. Now that her eye sight has got to the point she can no longer cook, I will carry on her tradition. Even though I do not like persimmon pudding.

Treva’s Prize Winning Persimmon Pudding

Spray pan with cooking spray
1 cup of pulp
1/4 tsp soda
Mix well
1 egg beaten with a fork.
Mix well
1 cup sugar
Mix well
1 cup of flour mixed with 1 tsp of baking powder - Mix together
1 1/4 cup cold milk
Alternate a little flour with a little milk until all flour and milk is gone. Don’t dump them in together you will get lumps.

1/4 cut melted butter
Mix well.

Pour into 9×9 pan and bake at 350 for 30 minutes or until edges pull away from the pan and toothpick inserted in the middle comes out clean.

Article by:

Betty Lynch is the owner and publisher of My Country Kitchen and several other websites. You may visit her website at www.mycountrykitchen.com or email her at betty@mycountrykitchen.com

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Macadamia Nut Clusters

Macadamia Nut Clusters Go nuts for dads and grads! -

2 cups macadamia nuts
2 cups Guittard Milk Chocolate
- 1Ž2 cup shredded coconut (optional)
Simply melt the chocolate in the microwave stirring every 30 seconds to avoid scorching the chocolate. Add nuts and stir until completely coated. Drop in clusters onto waxed paper to cool. Top with coconut if desired.
Some Twists: -
Stir coconut into chocolate instead of using as topping (increase quantity of coconut and chocolate used). -
Lightly toast nuts and coconut in the oven at 350°F before adding to chocolate. -
Substitute macadamias with Dad’s favorite type of nut.

Shared By:

Cheryl Sandberg

Hi. I have a website at http://www.AnOccasionalChocolate.com.

I have been working with chocolate since 1992 and enjoy making new recipes and having fun with it! I have owned An Occasional Chocolate for one year.

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Raspberry Mocha Truffles

Guittard dark

milk and white chocolates

short truffle mold

premium raspberry preserves (I like All-Fruit)

coffee or kaluha flavoring oil

red candy coloring

heavy cream

Filling:

Place one bag of dark chocolate in a microwavable plastic bowl with 1/3cup heavy cream and microwave at 30 second intervals until chocolate begins to melt (usually 2 intervals). Stir in about 10 drops of coffee flavored oil. Place the mixture in the freezer to set up.Melt about 1/2 cup of white chocolate and stir in several drops of red color until it is a light raspberry colored hue. Place in a piping bag or squeeze bottle and pipe lines or random swirls into the truffle mold cavities. Allow chocolate to set.

Melt milk chocolate and fill cavities halfway. Turn mold upside down and swirl to coat sides of the cavities. Empty excess chocolate back into bowl. Place mold in freezer to set chocolate shell.

Fill shells with about 1 teaspoon of raspberry jam and a ball of the set mocha truffle filling and top off each cavity with melted milk chocolate. Freeze to set truffles, unmold and put in truffle cups for an professional look!

Shared By:

Cheryl Sandberg

Hi. I have a website at http://www.AnOccasionalChocolate.com.

I have been working with chocolate since 1992 and enjoy making new recipes and having fun with it! I have owned An Occasional Chocolate for one year.

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Boredom Busters Recipes for Kids

HAPPY TOAST - Fill small cups with milk (a couple of tablespoons will do) Drop in food color. Give your child(ren) a piece of bread and a clean paintbrush and have them ‘paint’ a face or picture on the bread. Toast it when they are done…and eat!–

PEANUT BUTTER PLAYDOUGH - Take one 18 oz. jar of peanut butter, add 6 tablespoons of honey and add non-fat dry milk till you achieve the consistency you like. You can also add cocoa!

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NO-COOK PLAYDOUGH RECIPE: The kids can help you mix this up! Take 1 cup flour, 1/2 cup salt. 2 tablespoons vegetable oil and 1 teaspoon of alum (in the grocery or drug store) and mix together with very small amounts of water little by little until desired consistency is achieved (like bread dough). It will make about a 1/2 cup. Add food coloring, preferably to the water before mixing it in. Store in an airtight container or plastic bag.

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COLOR-ME PUDDING: Place 1 teaspoon instant vanilla pudding mix in a small paper cup for each child. Add 1/4 cup of ice cold milk. Stir with a plastic spoon until mix dissolves and pudding thickens. Add food coloring for the child’s favorite color. You can even mix them up! Then eat!

Karen Clark is the Director of Consultant Development for Story Time Felts and produces a teaching and fun activity idea newsletter monthly at http://www.funfelt.com See more Boredom Busters in her current issue. Karen is a part time school teacher as well as mother to 3 children, 11, 8 and 2, and lives in Northern California.

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