Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 2 eggs, well beaten
• 1 1/2 cups of milk or yogurt
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 3 medium apples, peeled and coarsely grated

Directions:

Mix the eggs with the milk or yogurt and vanilla in a large bowl.

In a smaller bowl, whisk the flour, baking powder, salt, sugar, and cinnamon together.

Combine the wet and the dry ingredients and stir in the apples. The batter will be thick. Drop 1/4 cupfuls of batter into a preheated griddle and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes.

Either dust with powdered sugar and serve immediately, or keep on a tray in a warmed oven until you are ready to serve them.

Makes about 12 pancakes.

Nutrition:

Substitutions:

I used whole wheat flour and 2 teaspoon baking powder and the pancakes turned out great.

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

• 3 three ounce packages of red jello (any flavor)
• 1/2 to 3/4 cups sugar
• 20 ounce can crushed pineapple
• 4 large apples, cored (delicious apples work well)
• 1 bag fresh cranberries

Directions:

Make jello according to package directions, omitting 1 cup of water. Add the sugar (according to taste) and pineapple. In a food processor, add the apples and cranberries. Process until very finely chopped, but not liquid. Stir into the jello. Refrigerate for a couple hours until the jello sets.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 3 Golden Delicious apples, peeled, cored, and quartered
• 3 Fuji apples, peeled, cored, and quartered
• 1 cup unfiltered apple juice
• 2 tablespoons cognac or brandy
• 2 tablespoons butter
• 3 tablespoons honey
• 1/2 teaspoon ground cinnamon

Directions:

In a microwave-safe container with a lid, combine apples with all other ingredients. Put on lid, leaving one corner open to allow steam to escape. Microwave on high for 10 minutes.

Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Makes about 3 cups.

Nutrition:

Substitutions:

I’m really surprised how good this is. In a pinch, I have made it with just the juice, honey, and cinnamon, skipping the brandy and butter. I’ve made it with apple cider instead of the juice, and it’s just as good. I’ve also tried it with pears. Although they don’t mash as well, they are still quite tasty.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 4 medium peaches, pitted and peeled
• 2 tablespoons honey
• 1 tablespoon orange marmalade
• 1/4 cup orange juice
• 1 tablespoon corn starch

Directions:

Place the peaches in a small saucepan and mash. Add the honey and marmalade to the peaches and heat over low heat until it reaches a simmer. Mix the orange juice and cornstarch together and add to the peach mixture. Stir until thickened. Taste for sweetness and add more honey if needed.

Makes about 2 cups of sauce that is great served over waffles, pancakes, ice cream, or cake.

Nutrition:

Substitutions:

Great serves over Multi-grain Waffles.

My own concoction.

Read my review of this recipe.

Ingredients:

• 2/3 cup wheat flour
• 2/3 cup flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup old fashioned oats
• 1 cup low-fat yogurt
• 1/3 cup brown sugar
• 1/3 cup unsweetened apple sauce
• 1/4 cup molasses
• 2 eggs
• 1 1/2 cups peaches, diced
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.

In a large bowl, mix together oats, yogurt, brown sugar, applesauce, molasses and eggs. In a separate bowl, stir together flours, baking soda, baking powder, and salt. Stir flour mixture into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups. Combine sugar and cinnamon and sprinkle 1/4 teaspoon over each muffin.

Bake in preheated oven for 15 minutes, until a toothpick inserted into center of a muffin comes out clean.

Makes 18 muffins.

Nutrition:

Substitutions:

Buttermilk can be substituted for yogurt.

Recipe courtesy of allrecipes.

Read my review of this recipe.

Ingredients:

• 1 pound sweet cherries (2 to 3 cups), pitted
• 1 lemon, juice and zest
• 1/4 cup white wine or kirsch
• 1 tablespoon honey, or to taste

Directions:

Puree cherries in a food processor and then transfer to a saucepan. Add lemon juice, zest, white or kirsch, and honey. Simmer over low heat 10 minutes, or until thickened. If a thicker sauce is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add to the cherry sauce and cook until bubbly.

Makes about 1 cup of sauce, enough for 4 servings.

Nutrition:

Substitutions:

This is a great multi-purpose sauce. It perfect for all types of meat (chicken, pork, duck) and shellfish (shrimp, scallops), but also can be used as a dessert sauce over ice cream or pound cake.

My own concoction.

Read my review of this recipe.

Ingredients:

• 2 cups diced peeled peaches (about 2 large)
• 1/2 cup diced red bell pepper
• 1/2 cup chopped cucumber
• 1/4 cup minced red onion
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro or 1/2 teaspoon ground coriander
• 1 tablespoon minced seeded jalapeno
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, grated

Directions:

Mix peaches, red bell pepper, cucumber, onion, lime juice, chopped cilantro, jalapeno, ginger, and garlic in small bowl to blend. Season to taste with salt and pepper.

Makes about 3 cups.

Nutrition:

Substitutions:

Great served with grilled shrimp.

Recipe courtesy of epicurious.

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Ingredients:

• 1 cup sugar
• 1 cup water
• 3 tablespoons corn starch
• 1/4 teaspoon salt
• 1/4 cup orange or peach jello powder (1/2 small box)
• 4 cups diced peaches (about 4 peaches)
• 9-inch pie shell, baked and cooled

Directions:

Combine the sugar, water, cornstarch, and salt in a saucepan and place over medium heat. Bring a boil. Stir constantly for 2 to 3 minutes, until thickened. Remove from the heat and stir in the jello powder. Allow to cool while preparing the peaches.

To easily remove the skins from the peaches, place in a large pot of boiling water for 30 seconds. Remove the peaches, and the skin should peel right off. Once peeled, cut the peaches in half, remove the pit, and dice.  Four peaches should yield about 4 cups, enough for a 9-inch pie. Although you can use any pie shell, this recipe has never failed me (hence the name). Once the peaches are diced and the filling has cooled slightly, mix the two together and then pour into the pie shell. Cover with plastic wrap and place in the refrigerator at least 4 hour or overnight. This pie is best when eaten within 24 hours. After that, the crust tends to get a little soggy.

Serve with whipped cream.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 3 1/2  cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 large egg
• 1 tablespoon vanilla
• 1 cup milk
• 2 pints blueberries, about 4 cups
• 1/2 cup butter, cold
• 1 cup sugar
• 2/3 cup all purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon

Directions:

Preheat the oven to 375°F. Grease a 9×13 baking pan. Set aside.

Sift together the flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the eggs and vanilla. Add the flour mixture in 3 parts, alternating with the milk. Pour batter into the prepared pan. Scatter blueberries on top of batter. Set aside.

Combine the butter, sugar, flour, baking powder, and cinnamon for topping with a fork or your fingers to make crumbly mixture. Sprinkle this over the batter.

Bake for 45 minutes, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

Cool on a wire rack.

Nutrition:

Substitutions:

I will definitely fold the blueberries into the batter in the future because they didn’t sink as they were supposed to. I might also lower the temperature to 350 since the bottom of the cake was burnt.

The second time I made this recipe, I lessened the flour to 3 1/4 cups, folded the blueberries into the cake batter (after tossing them with 1 tablespoon of flour), and baked the cake at 350 degrees for 1 hour. It turned out perfect!

If baking in a glass dish, lower temperature to 325 degrees.

I tried substituting peaches and blackberries for the blueberries. The cake was still good, but not as spectacular as with blueberries.

Recipe adapted from Sharon Gibbons.

Read my review of this recipe.

Ingredients:

Salad:

• 5 ounces spinach (about 6 cups), watercress, arugula, or other greens
• 1 avocado, sliced or diced and sprinkled with lime juice
• 1 navel orange, peeled and sectioned
• 1/2 red onion (about 1/2 cup), thinly sliced
• 2 tablespoons sunflower seeds or pumpkin seeds

Dressing:

• 1 teaspoon extra virgin olive oil
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 tablespoon orange juice
• 2 teaspoons lime juice or lemon juice
• Pinch of orange, lime, or lemon zest
• Salt, to taste

Directions:

To make the dressing, whisk the oil, vinegar, honey, juice, and zest in a small bowl until well blended; set aside.

For the salad, slice the avocado and sprinkle with lemon or lime juice to prevent it from oxidizing, or turning brown.

On individual plates, add spinach, then top with orange, avocado, onion slices, and seeds. Drizzle with dressing and sprinkle with salt.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Food Blogga.