Maple-Glazed Apple Cookies

May 5th, 2011 / Tags: , / Categories: Cookies and Bars, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss

Prep time:  30 minutes     Baking time:  10 to 12 minutes    Oven Temp:  400 degrees

Fresh apples make these cookies stay moist and chewy.  Nutritionally, they are great for the kids, but they are excellent to serve with pudding or ice cream for dessert too.

For 4 dozen cookies, you will need the following:

1/2 cup butter
1 cup brown sugar, firmly packed
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground coriander (optional)
1/4 teaspoon cloves
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1/4 cup milk
2 cups chopped fresh apples
Glaze:
1 tablespoon melted butter
1 cup powdered sugar, stirred before measuring
1/4 teaspoon maple flavoring
2 to 3 tablespoons milk

Preparation:  Cream butter with sugar.  Add salt, cinnamon, nutmeg, coriander, cloves and egg, blend well.

Stir in flour with baking soda and milk until well blended.  Stir in the apples.

Drop by small spoonfuls onto ungreased cookie sheets.  Bake at 400 degrees for 10 to 12 minutes or until cookies are firm when touched, but not overly browned.

Meanwhile, stir together butter, powdered sugar, maple flavoring and milk to make a smooth glaze.  Dot the top of each cookie with about 1/2 teaspoon of glaze.   Cool.  Allow glaze to set before storing in an airtight container.

Cranberry Upside-Down Muffins

May 5th, 2011 / Tags: , / Categories: Breads, Muffins, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss

Prep time:  25 minutes     Baking time:  30 minutes     Oven Temp:  400 degrees

Piquant cranberries dot the appealing sticky coating of these tender raisin muffins.  They make a Sunday morning breakfast treat in autumn or winter, with fluffy scrambled eggs and well browned sausage links!

For 12 muffins, you will need the following:

1 cup cranberries, stems removed
1/2 cup (1/4 lb) butter, melted
1/2 cup firmly packed light brown sugar
2 cups all purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup raisins
1 egg
1 cup milk

Preparation:  Cut cranberries into halves, divide evenly into 12 greased or nonstick-coated 3-inch muffin pans.  Spoon about 1 teaspoon of the butter into each.  Sprinkle evenly with brown sugar.

In a mixing bowl stir together flour, baking powder, granulated sugar, salt and raisins.  In a smaller bowl beat egg, mix in milk and remaining melted butter.  Add liquid mixture to flour mixture, stirring until dry ingredients are just moistened.  Spoon batter over cranberries in prepared muffin pans, dividing it evenly.

Bake at 400 degrees until golden brown, about 30 minutes.  Let muffins stand in pan on a wire rack for a few minutes until bubbling stops.  Then turn muffins out carefully and serve upside-down.

Tips:  Muffins can be baked ahead, if you wish, then frozen.  Reheat at 350 degrees about 30 minutes.

Chicken Breasts with Pears

May 5th, 2011 / Tags: , / Categories: Meats, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss

Prep time:  20 minutes         Cooking time:  20 minutes

Fresh pears wreath golden chicken breats to make a main dish as pretty to look at as it is delicious.  This entree would be a good choice for a special family dinner, or for company.  Yet it is very quick to prepare and cook.
For 4 to 6 servings, you will need the following:
3 whole chicken breasts (about 3 lbs), halved, boned, skinned
salt and allspice
2 tablespoons butter
2 green onions, thinly sliced (use part of the tops)
1 teaspoon Dijon-style mustard
1/3 cup chicken broth, canned or homemade
2 medium pears, unpeeled, cored, cut in thin length-wise wedges
1/4 cup brandy or clear pear brandy (optional)
1/3 cup whipping cream
Preparation:  Sprinkle chicken breasts with salt and allspice.  Brown in heated butter in a large frying pan.  Sprinkle with green onions; add mustard and broth.  Cover.  Reduce heat, and simmer for 10 minutes.
Add pear wedges.  cover again, and continue cooking about 10 minutes more, until chicken is cooked through (test with a knife in thickest part).  Pour in brandy, if used; ignite, then wait until flames subside.
Using a slotted spoon, remove chicken and pears to a warm serving dish, keep warm.
To a cooking pan add cream.  Bring to boiling, stirring, and cook until sauce is reduced and slightly thickened.  Taste and add salt, if needed.  Pour over chicken and pears.
Good served with:  Rice, tiny peas mixed with sauteed slivered celery and sliced green onions.
For 2 servings:  Half of the ingredients.
For 8 servings:  Double the ingredients but reduce the brandy, if used, to 1/3 cup.

Chicken Saute with Walnuts

May 5th, 2011 / Tags: , / Categories: Meats, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss

Versatile chicken has never tasted more delicious than in this colorful saute topped with toasted walnuts.  Accompany it with steamed rice and a green vegetable, such as buttered Brussels sprouts or tender Swiss chard.

For 4 servings, you will need the following:
1 frying chicken (3 lbs) cut up
Salt and paprika
1/2 cup coarsely chopped walnuts
2 tablespoons salad oil
1/2 teaspoon ground ginger
1 large onion, finely chopped
1 clove garlic, minced or pressed
1 cup tomato juice
Chopped parsley, for garnish
Preparation:  Sprinkle chicken pieces on all sides with salt and paprika.  Cook walnuts in heated oil, stirring, until lightly browned.  Remove nuts with a slotted spoon.  Drain on paper towels; reserve.  Brown chicken pieces well on all sides in same pan.To chicken,  add ginger, onion, garlic and tomato juice.  Bring to boiling.  Cover, reduce heat and simmer until chicken is tender, about 40 miinutes.

Remove chicken pieces to a warm serving dish and keep warm.  Skim and discard fat from cooking liquid.  Bring to boiling.  Cook stirring occasionally, until reduced and slightly thickened.  Taste:  add salt, if needed.
Pour sauce over chicken.  Sprinkle with reserved walnuts and parsley.
Tips:  You can make this dish with chicken legs or thighs, if you like.
For 2 servings:  Half of the ingredients.
For 8 servings:  Double the ingredients but use only 1 1/2 to 1 3/4 cups tomato juice.
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