Apple Cider Mimosas

golden cider mimosaThese are delicious and so easy to make.  September is a time for apple cider fresh from the orchard.  It’s always fun to stop, kids pop out of cars, smiles are on all the adult faces.  This year we thought we’d see the smiles on the faces of our family by purchasing our own cider press and pressing our own apples.  The cider was so sweet and refreshing and the family gathering around was priceless!  You don’t need to go to this extreme for your cider.

1 quart of cider                                                                                                                     1 bottle of champagne (to your taste)                                                                                 1 T. cinnamon                                                                                                                     2 T. sugar

Mix cinnamon and sugar in a shallow flat rimming dish.  Pour water into another flat rimming dish, enough to be 1/8 to 1/4 inch deep. (I used refrigerator containers).  Dip the champagne flutes into the water then the cinnamon sugar mix.  Pour about half the glass full of champagne and top with cider.  cider mimosa

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Easy Cheese Danish

While this recipe may not be on the diet list, it is a favorite among our guests.  It’s a sin to share, as the danish are so quick and easy to make. (You’ll know I’m not slaving all day in the kitchen!)  It is also great to take along to a brunch party for a special treat as it makes a big pan.

Ingredients:

 2 – Pkg. Crescent Rolls                       1/8 c. egg beaters (or 1 egg yolk)

2 – 8 oz. 1/3 fat cream cheese             1tsp. vanilla

1 C. granulated sugar                          1tsp. lemon juice

1/8 tsp. Almond extract

 

Preparation:

Spread one pkg. of rolls on the bottom of a 9” x 13” greased pan. Beat the cream cheese, sugar, egg, and extracts until smooth.  Spread batter on top of rolls.  Spread the second package of rolls on top, sealing to the sides of the pan.

Bake at 350 degrees for 30 minutes or until golden in color.

Frosting:

Mix 2 T. milk and 1 cup of powdered sugar.  Spread over hot, baked Danish as a glaze. Easy Cheese DanishCool. Cut into desired shapes, (we like triangles).   Makes about 24.

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Best Ever Banana Bread

3 Ripe Bananas, mashed                                                                                                       1/3 c. melted butter                                                                                                               3/4 c. granulated sugar                                                                                                           1 egg, beaten                                                                                                                           2 T. non-fat sour cream                                                                                                             1 t. vanilla                                                                                                                                1 t. baking soda                                                                                                                      ¼ t. salt                                                                                                                                   1 ½ c. flour                                                                                                                           For streusel:                                                                                                                            2 T.  ground cinnamon                                                                                                          ¼ c. of sugar

Preheat oven to 350 degrees F.  Grease a 9” x 5” loaf pan, and flour.Best Ever Banana Bread

In a medium bowl mix dry ingredients.  Set aside.  In a large bowl, combine butter, sugar and egg, and beat by hand until well mixed.  Blend in sour cream and vanilla.  Add mashed bananas and mix until blended.  Add flour mixture and stir just until combined, taking care not to overmix.  Mix the streusel ingredients in small bowl, set aside.

Pour half the batter into the greased loaf pan and spread evenly.  Sprinkle about two-thirds of the streusel over the batter in the loaf pan.  Slowly add the remainder of the batter, trying to pour evenly.  Sprinkle the remainder of the streusel over the top.

Bake for 50-60 minutes.  Can be checked for doneness by inserting a toothpick in the center, and it comes out clean.

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Twisted Rhubarb Compote

6 c. rhubarb, cut into 1” pieces
1 T. candied ginger, finely chopped
½ c. sugar
2 T. agave nectar or honey
2/3 c. ginger aleTwisted Rhubarb Compote
¼ c. fresh strawberries, cut up (added for color)
Zest of one lemon
Juice of ½ lemon

Combine all ingredients in a saucepan.  Cover and cook over medium low heat for approximately ten minutes, stirring 2-3 times during cooking.  Cool.  Store in refrigerator.

May be eaten warm or cold.  Great topped with whipped cream and a sprig of mint.

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Garden Fresh Frittata

6 large eggs                                                                                                                             1/2 c sour cream, mixed with 1 T. Spinach and Herb Dip Mix
3/4 c. cheddar cheese, divided
2 t. butter
2 t. olive oil
1 c. sliced mushrooms, coarsely chopped
1/3 c. red pepper, chopped
1/4 c. chopped onion
3/4 c. fresh broccoli crowns, chopped
1/2 t. sea salt                                                                                                                           1/2 t. fresh ground pepper

Directions: Mix the sour cream and dip mix (I prefer Tastefully Simple) in a small bowl, and set aside.  Preheat oven to 350 degrees F.  Spray a 10″ deep dish, pie plate with cooking spray; set aside.

Melt the butter and oil in a skillet on medium high heat.  Add the chopped vegetables and mushrooms.  Saute for approximately five minutes, stirring occasionally. Turn off heat and cover pan.

Whisk eggs and sour cream mix in mixing bowl, beating for about one minute. Stir in 1/2 c. of cheese.  Spread the vegetables in the pie plate, and pour the egg mixture over top.  Bake for 30 minutes.  Sprinkle remaining cheese on top of frittata and return to oven for 5 minutes.

garden fresh frittata

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Corn Bread Muffins

corn muffins

  • 3/4 c. yellow corn meal
  • 1c. white flour
  • 2 Tbs. sugar
  • 2 Tbs. melted butter
  • 1 t. salt
  • 3 1/2 t. baking powder
  • 2 eggs, slightly beaten
  • 1 T. honey
  • 1 c. non-fat milk
  • Spray muffin tin with cooking spray. Preheat oven to 400 degrees F.  Combine dry ingredients in a bowl and whisk together.  Add beaten eggs, milk and honey.  Hand beat until completely combined.  Pour evenly into 12 muffin cups.
  • Bake in oven for 12-15 minutes, or toothpick inserted in center comes out clean and tops are golden brown.

 

 

 

 

 

 

 

 

 

 

 

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Chocolate and Cherry Magic Bars

Crust:                                                                                                                                       1 – ¾ c. all-purpose flour                                                                                                       ½ c. granulated sugar                                                                                                            ¼ c. packed light brown sugar                                                                                                 ¼ t. salt                                                                                                                                  ½ c. butter, melted

Filling:                                                                                                                                        1 can cherry pie filling                                                                                                              ½ c. sweetened condensed milk

Topping:                                                                                                                                   ½ c. shredded coconut                                                                                                        ½ c. semi-sweet chocolate morsels

 

Directions:

Spray a 9” square baking pan with cooking spray.  Preheat oven to 350 degrees F.  In a large bowl combine flour, sugars, and salt.  Add melted butter and blend in with a fork until crumbly. Spread the mixture evenly into the baking dish and press down firmly.  Combine the pie filling and milk, stirring until well blended.  Spread this mixture over the crust.  Mix together the coconut and chocolate.  Sprinkle evenly over cherry mixture.

Bake for 15-20 minutes, until set and coconut is slightly browned.  Cool on wire rack. Cut into 12 or 16 pieces when completely cooled.Choc n Cherry Magic Bars

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Allergy Friendly Waffles

Allergy-Friendly Waffles

1 c. gluten free all-purpose flour                                                                                            ¼ c. quinoa flour                                                                                                                      2 t. cinnamon                                                                                                                          1 t. baking powder                                                                                                                  1 t. baking soda                                                                                                                        ¼ t. salt                                                                                                                                   2 T. brown sugar                                                                                                                  ¾ c. natural applesauce                                                                                                          ½ t. vanilla                                                                                                                              ¾ c. water (or almond milk)                                                                                                  ½ t. white vinegar

 

Preheat waffle iron as per instructions. In a large bowl, whisk together the dry ingredients. In a small bowl, mix the applesauce, vinegar, and vanilla. Add this to the flour and combine. Slowly add the water, mixing to form a batter. If the batter is too thick, add additional water, 1 T. at a time. Let the batter rest for a minimum of five minutes. Meanwhile, grease your waffle iron. Hint: I brush canola oil on my waffle iron while hot with a pastry brush, the waffle get a crisper texture than with baking spray, and if done while hot, not much oil is used. Pour batter into center of waffle iron and spread almost to edges. Close the waffle iron and cook until desired crispness.

waffles, dfngfWaffles are shown with Janet’s homemade blueberrry syrup and fresh berries.

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Oatmeal Jam Cakes

1 c. butter flavor shortening                                                                                                    1 ½ c. firmly packed brown sugar                 oatmeal-jam-cakes                                                                          2 lg. Eggs                                             2 t. almond extract                               ½ t. vanilla                                           ½ t. white vinegar (keeps cookies soft)                                                        1 t. baking powder                                1 t. real salt                                         ½ t. baking soda                                   2 ½ c. rolled oats, uncooked (can use quick-cooking in a pinch)                      12 oz. fruit jam, our favorite is raspberry                                                                                                                                 Sanding Sugar

Whisk together the flour, salt, soda and baking powder in a medium bowl and set aside.  Beat the shortening and brown sugar in a large bowl with an electric mixer until well blended.  Beat in the eggs, extracts and vinegar, blending well. Add the flour mixture to the egg mixture and mix at a low speed until just combined.  Stir in the oats.  Cover the dough and refrigerate at least one hour.

Preheat oven to 350 degrees F, and line cookie sheets with parchment paper or grease.  Roll out about a fourth of the dough on a floured surface to about 3/8” thickness.  Cut out circles of dough with your choice of min. 2” to max. 2-1/2” inch round cookie cutter.  Put half the circles 2” apart on prepared tray, place ¾-1 t. of jam in center of base cookies.  Using a very small hole cutter punch holes in the remaining circles, then place on top of bases over jam.  Press the edges of cookie sandwiches to seal.  Sprinkle with sanding sugar.  Repeat with remaining dough.

Bake one tray at a time at 350 degrees for 10-12 minutes or until lightly browned on edges.  Do not overbake or cookies will be hard.  Cool 2 minutes on trays, then move to cooling racks to cool completely.  Makes about 2-1/2 dozen cookies at 2-1/2”.

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Apple Pie Pancakes

applecider-pancakes2 c. all-purpose flour                           ¾ c. powdered milk                             2 T. white sugar                                  1 t. baking powder                                ½ t. baking soda                                   1 t. cinnamon                                       ¼ t. nutmeg                                           1-1/2 c. fresh apple cider                                                                                  ½ c. unsweetened applesauce                                                                                              2 T. sour cream                                                                                                                      2 T. canola oil                                                                                                                          2 eggs, slightly beaten

Apple Pie Filling

1 c. apple, cored, peeled, and diced                                                                                        ¼ c. packed brown sugar                                                                                                        ¼ c. all-purpose flour                                                                                                                ¼ c. quick cooking oats                                                                                                            ½ t. cinnamon                                                                                                                         2 T. cold butter, diced

Measure dry ingredients together in large mixing bowl, whisk to combine.  In another large bowl, combine cider, applesauce, sour cream, oil, and eggs.  Whisk to blend ingredients together.  Stir cider mixture into dry ingredients until batter is just combined.  Let rest 5-10 minutes before making pancakes.

Meanwhile, make apple crumble filling.  Combine sugar, flour, oats, and cinnamon in a medium bowl. Cut in butter using a pastry blender or fork until mixture is crumbly.  Stir in apple to coat.  Set aside.

Heat griddle until water dances on surface.  Use butter to grease griddle and pour batter into 4” pancakes.  Sprinkle approx. 2 T. of Apple mixture on each pancake.  Cook each pancake until bubbly on top and dry around edges.  Flip and cook until other side is light golden brown, about another minute.  Scrape griddle if necessary between batches of pancakes.

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