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"Apple Dumplings"
2 c
shortening
4 c flour
1 T sugar
1 t salt
1/2 cup water
3 T lemon juice
10 large, firm, tart apples
3/4 cup brown sugar mixed with 1 t cinnamon,
divided
5 t butter divided
Sauce:
2 cups water
1 cup sugar
2 T butter
2 t cinnamon
In large
mixing bowl, combine first 5 ingredients.
Mix in next 3 ingredients with a pastry
blender until mixture hold together. Divide
dough in to 10 equal balls.
Peel and core
apples. On floured surface, roll out ball in
a circle; place apple in center; fill apple
with 2 t of sugar mixture and a dot of
butter.
Wrap dough
evenly around apple. Pinch to seal.Place in
gallon size freezer bags and freeze until
ready to use.
Combine sauce
ingredients and simmer for 3 minutes.
Divide, as you wish, and freeze.
To bake place
frozen dumplings in individual ramekins at
475 degrees for 10 minutes and 350 degrees
for 50 minutes. Heat sauce and pour over
before serving.
"Egg-chiladas"
15 x 9 x 2
glass baking dish
12 7" flour tortillas
1 1/2 c cooked ham, cubed OR
8 fully cooked sausage patties, crumbled
3/4 c chopped onion
2 c (8 oz) shredded cheddar cheese, divided
2 1/2 c milk
8 eggs
1/4 c salt
1 T flour
Combine ham or sausage, onions, and 1 C
cheese in a medium bowl. Spoon a scant 1/4 C
down the center of each tortilla. Roll up
and line up, seam side down (two along the
edge) in a greased, 15 x 9 x 2 glass baking
dish.
In a large bowl, beat milk, eggs, salt and
flour until smooth. Pour over tortillas.
Cover with foil and refrigerate for 8 hours,
or overnight. Remove from refrigerator 30
minutes before baking.
Bake covered, at 350 degrees for 30 minutes,
uncovered for 10 minutes. Sprinkle with
remaining 1 C cheese and return, uncovered
to oven until cheese melts-about 4 minutes.
Let stand 10 minutes before serving.
Garnish with a dollop of sour cream and a
1/4 cup of salsa.
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"Baked Cinnamon French Toast"
12 slices
cinnamon bread, divided.
1/4 c butter, melted.
8 eggs
2 c whole milk.
2 c whipping cream.
3/4 c sugar
1 T vanilla
Line the
bottom of a greased 13" x 9" baking dish
with 6 slices of bread. Brush remaining
bread with butter and place, butter side up,
over bread in pan.
In large mixing bowl, beat eggs. Add milk,
cream, sugar and vanilla; mix well. Pour
over bread; let stand for 15 minutes or
cover and place in refrigerator over night.
Place dish in a larger baking pan. Pour
boiling water into larger pan to a depth of
1". Bake, uncovered, at 375 degrees for 40
minutes or until a knife inserted near the
center comes out clean. Let stand for 10
minutes before serving. Top with any fruit
sauce. Serves 6.
"Frozen Fruit 'N Cream"
14 9 oz plastic cups
8 oz cream cheese
1/2 c sifted confectioners sugar
2 c frozen whipped dairy topping (do not
thaw)
1 c walnuts, chopped + 14 walnut halves for
garnish
2 1# cans cranberry sauce
2 1# cans crushed pineapple
In a medium bowl, beat cream cheese,
confectioners sugar, and whipped topping
together. Stir in chopped nuts. Neatly spoon
a scant 1/4 c into the bottoms of 14 plastic
cups.
In a large bowl, mix cranberry sauce and
crushed pineapple together well. Spoon 1/2 c
of mixture into each plastic cup.
Freeze. Upend in individual, decorative
dishes one hour before serving. Press walnut
halves into white top layer.
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