Maple Stuffed Baked Apples

Maple Stuffed Baked Apples

6 baking apples
3 tablespoons butter
1 cup finely chopped pitted dates 1/4 cup water
1/4 cup chopped walnuts
1 cup maple syrup
1 cup (canned) mandarin oranges, cut up

Core apples. Remove 1-inch peel from top of each and arrange in baking dish. Combine dates, walnuts, mandarin oranges, and butter. Add water. Cover baking dish after stuffing apples. Bake at 375 degrees F for about 35 minutes. Uncover. Bake 20 minutes longer; baste 3 times with maple syrup. During cooking, baste at intervals.

Maple Spring Chicken

Maple Spring Chicken

1 chicken, 2 1/2-3 pound cut-up
1 teaspoon salt
1/4 cup melted butter
dash of pepper
1/4 cup maple syrup
1/4 cup chopped almonds
1/2 teaspoon grated lemon rind
2 teaspoon lemon juice

Place chicken pieces in a shallow, buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered, 50-60 minutes, at 325 degrees F. Baste occasionally. This baked chicken is especially good served with rice

Maple Sponge Cake

Maple Sponge Cake

3/4 cups maple syrup
1/2 teaspoon vanilla
4 eggs, separated
1 cup sifted cake flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Heat syrup to boiling point; slowly pour on the beaten egg whites, beating constantly. Fold in beaten egg yolks, vanilla, salt, flour and baking powder. Bake in tube pan at 325 degrees F for 50 minutes.

Mapled Pork Chops

Mapled Pork Chops

6 pork chops (1-inch thick)
1/2 teaspoon chili powder
1/4 cup chopped onion
1/8 teaspoon pepper
1 tablespoon vinegar
1/4 cup maple syrup
1 tablespoon Worcestershire Sauce 1/4 cup water
1 1/2 teaspoon salt

Preheat oven to 400 degrees F. Lightly brown pork chops. Arrange in flat baking dish. Mix together onion, vinegar, Worcestershire Sauce, salt, chili powder, pepper, maple syrup and water. Pour over pork chops. Cover. Bake 45 minutes, basting occasionally. Uncover. Bake 15 minutes more. Remove chops to platter. Thicken sauce with flour. Pour over chops.

Maple BBQ Spareribs

Maple Barbecued Spareribs

3 pounds spareribs
1 teaspoon Worcestershire sauce
3/4 cup pure maple syrup
1 teaspoon salt
1 tablespoon tomato catsup
1/4 teaspoon dry mustard
1 tablespoon cider vinegar
1/8 teaspoon black pepper
1 tablespoon finely chopped onion

Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point, reduce heat, and simmer 30 minutes. Drain. Mix maple syrup, tomato catsup, vinegar, onion, Worcestershire sauce, salt, mustard, black pepper together in a small bowl. Place spareribs in a shallow baking pan and pour about half the maple sauce over the ribs. Bake in 350-degree F oven, 30 minutes or until tender. Turn and baste occasionally with remaining sauce while baking. Broil 5 minutes to finish browning.

Fresh Apple Cake

FRESH APPLE CAKE

4 c. chopped apples
2 eggs
2 c. sugar
2 tsp. cinnamon
1/2 c. salad oil
1 c. chopped nuts
2 c. flour
1 tsp. soda
1 tsp. salt

Put apples in a large bowl. Break eggs over apples and stir. Add sugar cinnamon, oil and nuts. Sift flour with salt and soda. Mix all together and beat well. Pour into greased 9x13 pan. Top with 1/4 cup white sugar, 1/4 cup brown sugar and 1/2 tsp. cinnamon mixed together. Bake at 350º for 30-35 minutes.

This is our favorite apple cake!

Apple Pie Squares

APPLE PIE SQUARES

CRUST

4 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 cup shortening (Crisco)
4 egg yolks
2 Tbls. lemon juice
½ cup water

FILLING

7 cups finely chopped apples
2 tsp. cinnamon
2 cups granulated sugar
4 Tbls. all-purpose flour

ICING/GLAZE

1 cup sifted powdered sugar
1 Tbls. milk
1 Tbls. lemon juice

Preheat oven to 375. Chop apples in food processor or by hand. Add remaining filling ingredients and set aside.

For crust, mix flour, salt and baking powder together. Cut in shortening as for piecrust. Add slightly beaten egg yolks, lemon juice and water to form dough. Handle just enough to incorporate all ingredients well. Divide dough in half. Roll one half to fit a 10x15" jellyroll pan, making sure dough goes up the sides to the top edge of pan to hold filling. Trim excess dough. Spread with apple filling. Roll out second half of dough to fit over top. Trim excess dough. Prick top crust at intervals to vent steam.

Bake for 50-60 min. until nicely browned. Cool on rack and ice while still slightly warm - icing will shine.

NOTE: It is correct that the lemon juice is in the crust and icing but not in the filling. Check out picture on the back cover of the current TOH issue.

Maple Breakfast Cake

Ok.. one of my favorite things in the world is anything maple! I have lots of recipes using maple. This just happens to be one of my favorite ones.. I should point out any maple recipes I post use real maple syrup. I know its a bit pricey but believe me the expense is worth the taste!!!


Maple Breakfast Cake

1 1/2 cup sifted pastry flour
1/8 teaspoon nutmeg*See Note
1/2 cup whole-wheat flour
1 egg, beaten
4 teaspoons baking powder
2/3 cup maple syrup
1 teaspoon salt
2/3 cup milk
1/4 teaspoon cinnamon* See Note
1 1/2 teaspoon melted butter

Sift together first six ingredients. Combine remaining items, and add to dry ingredients. Turn into a greased 9" pan and sprinkle top with cinnamon and maple syrup. Bake for 35 minutes at 400 degrees F.



Note* I use pumpkin/apple pie spice in this. just just a 1/2 tsp of it.

Braided Stuffed Pizza

***Updated with picture now***
Braided Stuffed Pizza
INGREDIENTS
1 can (13.8 oz) Pillsbury® classic or thin crust pizza crust
2 tablespoons Laughing Cow Light cheese with garlic and herbs
1 small container of crumbled Feta Cheese
18 slices pepperoni
2 cups shredded Italian Cheese Blend
2 tablespoons Parmesan cheese
3-4 Slices of Mozzarella Cheese
1 egg yolk
1 teaspoon water
1/2 Cup Pizza Sauce****See Note

1.Heat oven to 400°F. Spray cookie sheet with cooking spray.
Unroll dough on cookie sheet, forming 14x11-inch rectangle.
2.Spread garlic and herb cheese lengthwise down center 1/3 of rectangle
to within 1/2 inch of short ends.
Top with pizza sauce , pepperoni, shredded cheese,feta cheese
and Parmesan cheese then the sliced Mozzarella
and sprinkle with more shredded cheese then feta cheese
3.With scissors or sharp knife, make cuts 1 inch apart on
long sides of dough to within 1/2 inch of filling.
Alternately cross strips over filling. Fold ends under to seal.
4.In small bowl, mix egg yolk and water until well blended. Brush over dough;
sprinkle with a bit more shredded cheese
5.Bake 13 to 20 minutes or until golden brown.
Cut into crosswise slices. Serve with pizza sauce.


NOTE:::
Rae's Quick Pizza Sauce
1 16oz can of Cantadina Tomato Sauce with Italian Herbs
1 small can of tomato paste with Italian herbs.

In a blender mix the sauce and the paste together.
.its just as good bottled/canned pizza sauce
in fact we like it better now lol

Fresh Lemon Sunshine Cake

Fresh Lemon Sunshine Cake

1-1/2 cups sifted cake flour
1/4 tsp. salt
6 eggs, separated
1/4 tsp. cream of tartar
1-1/2 cups sugar
5 tbsp. water
Grated peel and juice of 1 lemon (3 tbsp. juice)
Hint o' Lemon Glaze (see below)
Makes 16 servings
Sift together flour and salt. In large bowl, with electric mixer, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually add 1/2 cup sugar, beating until medium-stiff peaks form; set aside. With same beaters, in medium bowl, beat egg yolks for 2 minutes. Gradually add remaining 1 cup sugar, beating at high speed until egg yolk mixture is very thick. Beat in water and lemon juice; stir in lemon peel. Add flour mixture all at once; gently fold, then lightly stir until well-blended. Carefully fold yolk mixture into beaten egg whites. Pour batter into ungreased 10-inch tube pan with removable bottom. Smooth top and cut through batter with table knife to remove any large air bubbles. Bake at 325 degrees F for 45 to 55 minutes, or until cake springs back when lightly touched. Immediately invert onto neck of bottle or wire rack; cool completely upside-down. With narrow spatula or knife, loosen around tube and sides. Lift out tube and cake; loosen cake around bottom. Invert onto cake plate. Glaze top with Hint o' Lemon Glaze, allowing some to drizzle over sides.* Garnish each serving with lemon cartwheel twists, fresh berries and fresh mint leaves, if desired.
Hint o' Lemon Glaze
In small bowl combine 1-1/2 cups sifted confectioners' sugar and 1-1/2 to 2 tbsp. fresh squeezed lemon juice.
*Or cover top of cake with a thin layer of Hint o' Lemon Glaze; let dry. Cover remaining glaze with damp paper toweling and plastic wrap. When top of cake is dry, drizzle or pipe remaining glaze (thinned with a few drops of lemon juice, if necessary) over top of cake in a decorative pattern.

Spring Fruit Salad

1 can (11 ounces) mandarin oranges, drained
1 cup flaked coconut, toasted
1 cup miniature marshmallows
1 can (8 ounces) pineapple tidbits, drained
1 cup (8 ounces) sour cream
2 tablespoons chopped walnuts
1 tablespoon brown sugar
Fresh mint, optional

In a bowl, combine the first five ingredients; mix well. Cover and refrigerate overnight.
Just before serving, sprinkle with walnuts and brown sugar. Garnish with mint if desired.

Yield: 6 servings.

Lemon Butter Glazed Chicken Recipe #20757 @CDKitchen

Lemon Butter Glazed Chicken Recipe #20757 @CDKitchen



ok my note to this I didn't have lemon juice when I made this so I used the TrueLemon crystalized lemon packets I used a total of 6 of them
and we loved it!!!



Rae