Tangerine Salad - Feeding the Flock 23

 

3 tangerines, peel and separated

1 apple, chopped

¾ cup vanilla yogurt

2 tbsp. cinnamon honey

1 tbsp. coconut

1 tbsp. dried cranberries

¼ tsp. poppy seed

Add the apple and tangerines in a bowl together. 

Combine the yogurt, honey and poppy seed and mix until smooth and the consistency of dressing.  

Pour over the fruit and mix.  

Sprinkle with coconut and cranberries.  

2 servings

Enjoy,

Read about what TODAY is.

Apple Pan Cake

Riverhouse Café’s Johnny Apple Cake

Mom sends me the Hannaford FRESH magazine every time she has accumulated a stack of them. I just received the new batch last week and found a great recipe I tried the other day.  Had to share.  If you live in New England, check out the diner. I bet everything on the menu is awesome!

http://theriverhousecafe.com/breakfast-menu.html

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon (I used allspice)

¼ tsp. salt

1 cup milk

1 large egg

4 Tbsp. unsalted butter, melted (I used salted)

¼ tsp. vanilla extract

1 apple cored, cut into ¼ pieces (I used a granny Smith and red delicious)

2 Tbsp. packed light brown sugar

Place a rack in the upper-middle of the oven and pre-heat to 400º.

Whisk flour, baking powder, cinnamon, and salt in one bowl, and whisk milk, egg, sugar, 2 tbsp. butter and vanilla in another bowl. Combine wet ingredients and chopped apple to dry ingredients and mix just until combined.

Heat remaining butter in cast iron or oven proof skillet, stirring pan to coat.  When butter is hot and melted, sprinkle brown sugar evenly over the skillet and pour in batter.  Smooth over top and bake in oven until golden brown. About 20 minutes. 

Let cake cool in pan for 10 minutes and then invert it onto a serving platter.  Sprinkle with confectioner’s sugar and serve with whipped cream and syrup (optional) if desired.

Author’s note:  Not just for breakfast.  I think this will be a great dessert during holidays topped with strawberries, blueberries, and even chocolate syrup!

© Crackerberries 2016

Apple Coffee Cake

Apple Coffee Cake

 

1 cup all-purpose flour

1 cup whole wheat flour

2 cups brown sugar

¾ cup shortening

1 tsp baking soda

1 egg

2 tsp vanilla extract

1 tsp maple extract

1 cup hot coffee

2 apples, peeled, cored and thinly sliced

1 tbsp lemon juice

 

Preheat oven to 350º

 

Toss apples with lemon juice and set aside.

 

Combine the brown sugar and flours together.  Cut in shortening until mixed well, (it will be lumpy).  Take out one cup of mixture and set aside.

 

Dissolve baking soda in hot coffee and add to remaining flour/sugar mixture.  Add the egg, vanilla and maple extract and mix quickly.  Do not over mix.

 

Pour batter into a rectangle glass baking dish.  Layer sliced apples over top.  Sprinkle with crumb topping.  Bake at 350º for 45 minutes.  Can sprinkle with powdered sugar and served warm or cold.

 

 

© Crackerberries 2014

Summer Slaw

Summer Slaw

6 cups shredded cabbage

1 carrots, peeled and shredded

1 large red delicious apple, cored and chopped

¾ cup raisins

2 Tbsp lemon juice

½ cup coarsely chopped toasted pecans*

6 oz container vanilla yogurt

Toast pecans (*optional) by heating a cast iron skillet over medium heat for 5 minutes, lightly spray pecans with vegetable oil.  Place in skillet and sprinkle with ½ teaspoon allspice.  Stir or shake skillet every minute for five minutes.  Remove from pan and let cool completely.

Place cabbage, carrots, apples and raisins in large bowl; sprinkle with lemon juice and mix well.

Stir in yogurt to combine and sprinkle with pecans.  Chill before serving.

This can be made with your favorite yogurt, not just vanilla.  Next time I’m going to try piña colada yogurt.

© Crackerberries 2013

Apple Crisp

Apple Brandied Crisp

½ cup Gran Gala (Triple Orange Liqueur)

½ cup raisins

2/3 cup flour

½ cup brown sugar

¼ tsp cinnamon

¼ cup salt

2/3 cup whole grain quick oats

6 tbsp butter

2 tbsp honey

4 large apples

Place brandy in microwave safe measuring cup and heat on high for 30 seconds.  Add raisins and set aside. 

Preheat oven to 425°.

Peel, core and slice apples into wedges.  Place in 1½ quart baking dish/pie plate and drizzle with honey.

In small bowl combine flour, brown sugar, cinnamon, salt and butter.  Using pastry cutter work the mixture until it resembles coarse meal.  Add oats and stir just to combine.

Stir brandy and raisins into apples and toss to combine.  Sprinkle with topping.  Bake in 425° oven for 30 minutes or until golden brown and apples are bubbly.  Serve with whipped cream or ice cream.

© Crackerberries 2012

Hallelujah Muffins

Yesterday brought our evangelism training classes to an end. The big question of the day was, “Do you know what God’s will for your life is?” At first I was putting too much thought into it. Does He want me to write? Does He want me to cook? Does He want me to open a Bed & Breakfast? What does He want me to do? Once I stopped analyzing everything I’ve done in the past, everything I’m doing now, and everything I’d like to do in the future, the answer came to me and it was actually pretty simple. He has the same will for my life that He has for all of our lives. “Follow me, and I will make you fishers of men.” What we do with our lives isn’t as important as how we do what we do with our lives. Amen?

With that being said, here is the recipe of the day.

Hallelujah Muffins

Preheat oven to 350º

2½ cups all purpose flour
1¼ cups sugar
3 tsp cinnamon
½ tsp nutmeg
2 tsp baking soda
3 eggs
¾ cup applesauce
½ cup vegetable oil
1Tbsp vanilla
2 cups shredded carrot
1 medium apple, peeled and diced
1 cup crushed pineapple, drained
½ cup flaked coconut
½ cup raisins
½ cup chopped pecans

In large bowl combine the first five ingredients. In a smaller bowl, combine the eggs, applesauce, oil and vanilla; mix well and combine with the dry ingredients. Stir just until moistened, (batter will be thick). Add remaining ingredients and blend well. Fill greased or paper lined muffin cups ¾ full. Bake at 350º for 20 minutes. Cool for five minutes before removing from pans to wire racks. Makes 2 dozen.

© Crackerberries 2009