Recipe-Autumn apple salad

Autumn Apple Salad
1 can (20 ounces) crushed pineapple, undrained
2/3 cup sugar
1 package (3 ounces) lemon gelatin
1 package (8 ounces) cream cheese, softened
1 cup diced unpeeled apples
1 cup chopped celery
1 cup whipped topping
1/2 to 1 cup chopped nuts
Lettuce leaves
In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is well blended. Cool. Fold in apples, celery, whipped topping and nuts. Pour into a 9 inch square pan. Chill until firm, several hours or overnight. Cut into squares and serve on individual lettuce-lined plates.
Makes 9 to 12 servings.

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Recipe. Raspberry lemon muffins

Raspberry Lemon Muffins
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup half and half cream
1/2 cup vegetable oil
1 teaspoon lemon extract
1 1/2 cups fresh or frozen raspberries or blueberries
In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and extract; stir into dry ingredients just until moistened. Fold in berries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 18 to 20 minutes, or until golden brown. Cool for 5 minutes before removing from pan.
Makes 1 1/2 dozen.

Recipe maple bran muffins

Maple Bran Muffins
3/4 cup wheat bran
1/2 cup milk
1/2 cup maple syrup
1 egg, slightly beaten
1/4 cup oil
1 1/2 cups whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup chopped nuts
Glaze:
1 tablespoon butter
1/2 cup powdered sugar
1 tablespoon maple syrup
Preheat oven to 400 degrees. Combine bran, milk and maple syrup. Mix in egg and oil. Combine remaining muffin ingredients. Add maple mixture, stirring until moistened. Spoon batter into greased muffin tins. Bake for 18 to 20 minutes. For Glaze, mix all ingredients and spread over warm muffins.
Makes 1 dozen.

Recipe honey bran muffins

Honey Bran Muffins
2 cups pineapple juice
2 cups golden raisins
5 eggs
1 cup packed brown sugar
1/2 cup vegetable oil
1/2 cup honey
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 cups All-Bran cereal
In a small bowl, combine the pineapple juice and raisins; set aside. In a large mixing bowl, beat eggs; add brown sugar, oil and honey; mix well. Combine flour, baking soda and salt; stir in cereal. Add to sugar mixture and mix just until moistened. Fold in raisin mixture (batter will be thin). Cover and refrigerate at least 3 hours, or overnight. Stir (batter will thicken). Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 20 to 25 minutes, or until muffins test done. Cool for 5 minutes before removing from pan.
Makes about 2 dozen.

recipe of the day. Irish soda bread

Irish Soda Bread
2 cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter or margarine
2 eggs
3/4 cup buttermilk
1/3 cup raisins
In a bowl, combine flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Combine 1 egg and buttermilk; stir into flour mixture just until moistened. Fold in raisins. Knead on a floured surface for 1 minute. Shape into a round loaf; place on a greased baking sheet. Cut a 1/4 inch dash deep cross in the top of the loaf. Beat remaining egg; brush over loaf. Bake at 375 degrees for 30 to 35 minutes, or until golden brown.
Makes 1 loaf.

Recipe of the day. Italian parmesan bread

Italian Parmesan Bread
1 package (1/4 ounce) active dry yeast
1 cup warm water (110 to 115 degrees)
3 cups all-purpose flour, divided
1/4 cup butter or margarine, softened
1 egg, beaten
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons dried minced onion
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/2 cup grated Parmesan cheese, divided
Melted butter or margarine
In a large mixing bowl, dissolve yeast in warm water. Add 2 cups flour, softened butter, egg, sugar, salt and seasonings. Beat on low speed until mixed, about 30 minutes; increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup Parmesan cheese; beat until smooth. Cover and let rise in a warm place until doubled, about 1 hour. Stir batter 25 strokes. Spoon into a greased 1 1/2 quart baking dish; brush with melted butter and sprinkle with remaining Parmesan cheese. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 35 minutes, or until golden brown. Cool on a wire rack for 10 minutes before removing from pan.
Makes 1 loaf.

Recipe for Wednesday. Ginger mint loaf

Ginger Mint Loaf
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
2 eggs, beaten
1/2 cup milk
1/2 cup light molasses
1/2 cup oil
2 (8 1/2 ounce) cans crushed pineapple, drained
1/4 teaspoon peppermint extract
Sift together flour, baking soda, salt, sugar, ginger, cinnamon and cloves. Blend together remaining ingredients; stir into dry ingredients. Pour into greased 9 by 5 inch loaf pan and bake at 350 degrees for 50 to 55 minutes.
Makes 1 loaf.