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» mastiffs2005 - Savory Tomato Pie
Pastry for a two crust pie3 pounds ripe tomatoes, peeled, seeded, and sliced thick
2 tablespoons chopped fresh chives
23 tablespoons chopped fresh basil
3/4 teaspoon salt
1/4 pound sharp white Cheddar cheese, grated
2/3 cup mayonnaise
Place half of pastry into a 10-inch pie pan. Preheat oven to 400 degrees. Mix together tomatoes, herbs, salt and half of cheese. Spoon into pie pan. Spread with mayonnaise and sprinkle with remaining cheese. Cover with other half of pastry, sealing around the edges. Bake until golden brown, about 20-25 minutes. Serve warm. Leftovers may be reheated. Yield: 8 servings.
Love & Hugs,
Dar
-- posted by mastiffs2005
» mastiffs2005 - Hot Apple Toddy...
Today's recipes also come from the Tennessee Department of Agriculture and all include apples!
Hot Apple Toddy
3 cups apple cider
3-inch piece lemon peel
Dash of nutmeg
2 unpeeled McIntosh apples, cored and cut into slices
4 whole cloves
4 cinnamon sticks
In a medium saucepan, combine cidar, lemon peel and nutmeg. Stud 4 of the larger apple slices with cloves. Add to pan along with cinnamon sticks. Bring to a simmer and allow to cook for 1 minute. Remove and discard lemon peel. Serve in warm mugs. Yield: 4 servings
Of course I'd probably add a splash of Myer's spiced rum to my cup
Love & Hugs,
Dar
-- posted by mastiffs2005
» mastiffs2005 - Cider Baked Beans...
4 cups pinto beans3 cups apple cider
1/2 pound peppered backon, cut into pieces
2 small yellow onions, coursely chopped
1/2 cup sorghum syrup
1 tablespoon dry mustard
1 teaspoon salt
Combine all ingredients in a large bean pot and place over medium to medium-low heat. Allow to slowly cook for 2 hours, stirring occasionally. Check pot at regular intervals and add water if beans seem dry. Serve hot. Yield: 8 servings
Love & Hugs,
Dar
-- posted by mastiffs2005
» mastiffs2005 - Apple Cider Chutney...
2 jalapeno peppers, seeded and minced4 Braeburn apples, peeled, cored and diced
1 medium white onion, diced
6-8 cloves garlic, chopped
1/2 cup apple cider vinegar
1/2 cup brown sugar
Combine all ingredients in a medium-sized saucepan over low heat. Allow to simmer for 20 minutes, stirring occasionally until apples are tender. Cool to room temperature and serve over grilled tuna steaks or pork loin. Yield: 6-8 servings
*******
The annual Erwin Apple Festival is Oct. 1 and 2. For more information, contact the Unicoi Chamber of Commerce at (423) 743-3000. OR for a complete listing of apple orchards across Tennessee, visit http://www.picktnproducts.org and click on Apples.
Love & Hugs,
Dar
-- posted by mastiffs2005
» mastiffs2005 - Nut and Honey Apples...
This one just sounded too good not to share...4 Arkansas Black, Pink Lady or Golden Delicious apples, cored and cut into cubes
4 teaspoons fresh lemon juice
1 heaping cup finely chopped toasted walnuts
1/2 teaspoon ground cinnamon
Freshly grated nutmeg
4 tablespoons honey
2 tablespoons apple brandy
In a large bowl, toss apples with lemon juice and coat evenly. Add nuts, cinnamon and severa gratings of nutmeg, tossing again to distribute evenly. Add honey and brandy, stirring gently. Serve as or serve over vanilla ice cream. Yield: about 5 cups
I bet this would be fire spooned over O'Charley's Caramel Pie icecream!!!!
Love & Hugs,
Dar
-- posted by mastiffs2005
» mastiffs2005 - Harvest Baked Apples...
This one was in a Kraft Food & Family magazine I got in the mail... neat little freebie cooking magazine! From what I understand, you can sign up for this at Kraft's website. There are SO many recipes in here that I'm going to try, but since we were talking about apples, here's a good one8 medium baking apples
1/2 cup apple or orange juice
1/4 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1 cup grated Cracker Barrel 2% Milk, Reduced Fat Sharp Cheddar Cheese
1/4 cup raisins
1/4 cup chopped Planters pecans, toasted
Preheat oven to 350 deg F. Remove cores from apples to wthin 1/2" of bottoms of apples; pierce the skins with a sharp knife. Place apples in a shallow baking dish.
Combine juice, sugar and cinnamon; pour over apples.
Bake 30 to 35 min. or until apples are tender, basting occasionally with the juice mixture. Remove apples from oven. Combine cheese, raisins and pecans; spoon evenly into centers of apples. Let stand 1 min.
Makes 8 servings, 1 apple each.
Now doesn't that just sound delicious?!
Love & Hugs,
Dar
-- posted by mastiffs2005
» TDarCheek - Double Chocolate Mochaccino Cake
1 box Devil's Food chocolate cake mix
1 can dark chocolate icing (your choice)
1 can milk chocolate icing (your choice)
about 1 1/3 cup coffee, made really strong like espresso
1/2 cup cappaccino instant mix (your choice of flavors)
Make cake according to directions, adding the cappaccino mix and replacing the water in the instructions with the same amount of extra strong coffee (if the coffee is REALLY stale, it's even better). Bake according to instructions on box.
Use the milk chocolate icing to ice between the layers, then use the dark chocolate icing to ice the outside. Use the rest of the milk chocolate icing to swirl through the dark icing.
This would be great with a coffee-flavored icecream, eh? :-)
Love & Hugs,
Dar
-- posted by TDarCheek
» TDarCheek - 3-day Coconut Cake
I've shared this recipe before, but wanted to post it again since I had a pretty picture
Yes, I was cakebaking this weekend LOL This one is a 3-day Coconut Cake.
1 white cake mix (prepare and cook cake as directed on box)
Large bag of coconut (okay, I usually use a bag and a half LOL)
Large container of sour cream (you will need enough to cover 4 layers of cake)
About 1 - 1 1/2 cups sugar
Large container of Cool Whip
For Christmas decoration, cherries, nuts, or any other garnish you like
You will prepare the cake in 2 square pans and then, with a long knife, cut each of those layers in half to make 4 layers. Mix the sour cream and sugar together and taste (use your judgment whether you'd like it a little sweeter, or a little less sweet, as this is a very rich cake!). Mix in about 3/4 bag of coconut with the sour cream and sugar. If you really love coconut, make it a little thicker. (Sorry, I measure like my granny, which is only fitting, seeing as I'm starting to have my granny's measurements.)
Now, you are going to place one layer of cake on your plate, coat with the sour cream mixture, place the next layer, coat (I use toothpicks to hold the layers in place as I go along, just warn your guests about the toothpicks before the dive into the cake). Do this with each layer. You will have about half of the sour cream mixture left; if not, make a little more. Then, mix the sour cream mixture with the whipped cream. This makes an incredible icing! Cover the outside of your cake. This is where your variations come in.
I like to spread a thin layer of coconut on a cookie sheet and put under the broiler to toast it. Watch it carefully, and be sure to toss it around to brown it evenly. Then just sprinkle some over the top of the cake for a beautiful affect.
For the holidays, sometimes I sprinkle the top with toasted coconut and chopped pecans. Then I place maraschino cherries (green and red) over the top in a pretty design.
This cake is best if you let it sit in the refrigerator 3 days before serving. If you are using cherries on top, place them on the cake right before you serve it. If you let them sit on top for 3 days, they stain the cake red. (and NO, my cake never makes it past day 1 LOL)
For more recipes like this one, check out my Suite101 cookbook, Southern Cooking!
http://www.suite101.com/topic_page.cfm/4...
Love & Hugs,
Dar
-- posted by TDarCheek
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