Sunday, July 31, 2016
Super soft cookies exploding with amazing flavor!
Recipe type: Dessert
2 cups sugar
1 cup shortening
2 cups applesauce
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. cloves
6 Tbsp. butter
½ cup heavy cream
1 cup packed brown sugar
2 tsp. vanilla
2 cups powdered sugar
Preheat oven to 375 F
In a large bowl, sift together flour, baking soda, baking powder, cinnamon, and cloves. Set aside.
Cream sugar and shortening together.
Add eggs and applesauce and mix well.
Add in dry ingredients and mix until well incorporated.
Drop small spoonfuls of batter on greased cookie sheet.
Bake at 375 F for 8-10 minutes.
While cookies are cooling, prepare frosting.
In a medium saucepan over medium heat, combine butter, heavy cream and brown sugar.
Cook, stirring occasionally until mixture just begins to boil; remove from heat and stir in vanilla. Let cool, then stir in the powdered sugar.
Spread frosting over cookies
1/2 cup oats (I used quick oats)
1/2 cup brown sugar
1/4 cup coconut oil
2 teaspoons cinnamon
1/2 teaspoon clove
1/2 cup Greek yogurt
drizzle of honey
First cut out the apple cores, I used a melon baller. Leave a little of the bottom.
Mix together the oats, sugar, oil, cinnamon, and clove.
Stuff your apples and put a 1/4 cup of water in the pan.
Bake at 375 for 20 min. I covered my pan with foil for the first 10 min.
Top with Greek yogurt and honey,
Makes: 4 servings
Start to Finish 20 mins
4 pork loin chops, cut 1/2-inch thick (about 1-3/4 lb.)
Salt and ground black pepper
2 tablespoons butter
12 baby carrots with tops, halved lengthwise
1 medium apple, sliced and seeds removed
1/3 cup pure maple syrup
1. Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, apple, and maple syrup. Cover; simmer for 8 minutes or until desired doneness.
2. Using slotted spoon, transfer chops, carrots, and apples to platter; bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops. Makes 4 servings.
Nutrition Facts (Maple Pork and Apples)
Servings Per Recipe 4,
Fat, total (gm) 19,
Cholesterol (mg) 124,
Sat. fat (gm) 8,
Carbohydrate (gm) 25,
Monosaturated fat (gm) 7,
Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 1,
Sugars, total (gm) 21,
Protein (gm) 44,
Vitamin A (IU) 4227,
Vitamin C (mg) 5,
Thiamin (mg) 2,
Riboflavin (mg) 1,
Niacin (mg) 10,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 24,
Cobalamin (Vit. B12) (µg) 1,
Sodium (mg) 447,
Potassium (mg) 1001,
Calcium (mg) 40,
Iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet
20 mins total 10 mins prep
8 1/2-inch thick boneless smoked pork chops
2 tablespoons vegetable oil
1 shallot, finely chopped
2 tart apples, peeled, cored, and thinly sliced
2 tablespoons pure dark amber maple syrup
2 tablespoons cider vinegar
Pat chops dry and season with 1/2 tsp each salt and pepper.
Heat 1Tbsp oil in a 12-inch heavy skillet over medium-high heat and brown chops, in 2 batches, on both sides, about 3 minutes per batch. Set chops aside and keep warm.
Add remaining Tbsp oil to skillet and cook shallots on medium heat, stirring often, until softened, 3 to 4 minutes. Add apples and cook, stirring occasionally, until beginning to be tender, 5 minutes, then add syrup and vinegar with 1/4 cup water. Cook, stirring often, just until apples are tender. Season with salt and pepper to taste and spoon over pork chops.
Filed under: Pork, Fruit, Meat, American, Skillet, 30 Minute, 10 Minute, Main Dish, Dinner, Winter, Entertaining
PREP TIME: 5 MINS
COOK TIME: 15 MINS
YIELD: 8 TOFFEE/CANDY APPLES
Perfect sweet treat for sitting around the bonfire watching the fireworks on bonfire night. Sweet apples coated in a hard candy/boiled sweets. Make your own toffee candy apples.
8 apples (I used Granny Smith apples)
400g (2½ cups) granulated white sugar
1 tsp white vinegar
4 tbsp golden syrup or light corn syrup
1. Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lollipop stick into the stalk end of each apple.
2. Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C/285F or ‘hard crack’ stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
3. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
I found it easier to coat the apples by tilting the saucepan a little so I could swirl the apples into the molten mixture easily.
Saturday, July 30, 2016
Autumn 2010 LCBO.com
By: Marilyn Bentz-Crowley
Choose bacon well-streaked with lean meat as well as fat and purchase it from the butcher’s case, as it tends not to be as watery as the bacon in the 500 g packages. For incredible flavour, seek out a dedicated butcher shop, such as Kingston’s Brothers Quality Meats, which smokes bacon on the premises.
2 large pork tenderloins,
total about 2 lbs (about 1 kg)
10 fresh sage leaves, very finely chopped,
or 1 tsp (5 mL) dried rubbed sage
2 to 3 large garlic cloves, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground
9 to 10 slices thick-cut bacon
3 to 4 large apples such as
Cortland or Spy
1 large cooking onion
2 tbsp (25 mL) all-purpose flour
1½ cups (375 mL) chicken broth or stock
1. If any silver skin on loins is present, cut away and discard. Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.
2. Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.
3. Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.)
4. When ready to roast, preheat oven to 425°F (220°C). Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total. Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145°F (63°C). Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.
5. Meanwhile, peel core and slice apples. Thinly slice onion.
6. Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices. Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.
7. To slice pork roast, snip off lengthwise string. Then slice about ¾ inch (2 cm) thick, removing crosswise strings as they are encountered. Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrot and kohlrabi.
Serves 6 to 8
The vibrantly red cherry-wine sauce serves as a scrumptious low-calorie, fat-free flavor accent to the tart-sweet baked apples in this recipe.
MAKES: 2 servings
CARB GRAMS PER SERVING: 23
2 medium cooking apples (such as Granny Smith, Braeburn, Pink Lady, or Jonagold)
1 cup Riesling wine or unsweetened grape juice
1 cup frozen unsweetened pitted dark sweet cherries
1/4 cup water
1 3-inch-long sprig fresh rosemary
Fresh mint leaves (optional)
1. Using a melon baller, remove the core through the bottom of each apple. Peel apples, leaving stems intact. Place apples in a medium saucepan. Add wine, cherries, the water, and rosemary. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until apples are tender, turning occasionally to coat apples evenly with liquid.
2. Using a slotted spoon, transfer apples to individual serving plates. Simmer cooking liquid, uncovered, about 20 minutes or until reduced to 1 cup. Remove from heat; cool slightly. Strain liquid, discarding cherries and rosemary. Spoon liquid over apples on serving plates. Serve warm, or cover and chill for up to 24 hours. If desired, garnish with fresh mint leaves. Makes 2 poached apples
Nutrition Facts Per Serving:
Servings Per Recipe: 2
Dietary Fiber, total(gm): 2
Other Carb(d.e): 1