Recipe of the Day



 


 

Apple Bundt Cake

2 cups apples – peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
1 cup vegetable oil
¼ cup orange juice
2 ½ teaspoons vanilla extract
4 eggs
1 cup chopped walnuts
¼ cup powdered sugar for dusting

 
Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside. In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts. Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with powdered sugar.  Makes 12 servings.


 
 
Ratatouille

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into ½ inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped


Preheat oven to 350 degrees F. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven for 45 minutes.  Makes 4 servings.


 
 
Pizza Casserole
 
2 cups uncooked egg noodles
½ pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup pepperoni slices
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese


Cook noodles according to package directions. Preheat oven to 350 degrees F. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish. Bake at 350 degrees F for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.  Makes 6 servings.


 

Empanadas

½ cup softened butter
1 (3 oz) package cream cheese
1 cup sifted all purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 teaspoon ground cinnamon

 
DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon or in confectioners' sugar if preferred.  Makes 30 servings.


 

S’more Pancakes

2 cups pancake mix
1 ½ cups water
½ cup coarse graham cracker crumbs
½ cup mini chocolate chips
½ cup marshamallow cream

 
Mix all ingredients together.  Cook on griddle until golden.