4 Servings
BURGER PATTIES
* 1/2 cup Smucker's® Spiced Apple Butter
* 2 tbsps. Worcestershire sauce
* 2 tbsps. hickory smoke flavoring*
* 1 tsp. salt
* 1/8 tsp. ground pepper
* 1 1/4 lbs. ground beef chuck
GLAZED APPLES
* 1 cup Smucker's® Spiced Apple Butter
* 1 large Granny Smith apple, washed, cored and sliced 3/8-inch thick crosswise
* 1 large sweet onion, peeled and sliced 1/4-inch thick crosswise, keeping rings intact
* Smoked Cheddar cheese, sliced
* 4 onion rolls, sliced
* Crisco® Butter No-Stick Cooking Spray
* Combine 1/2 cup apple butter, Worcestershire sauce, hickory smoke flavoring, salt and pepper in medium bowl. Crumble ground chuck into bowl; gently combine the ingredients well. Shape meat into four 5-inch wide patties; refrigerate.
* Coat unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350°F to 400°F). Coat apples and onions (keeping slices intact) with 1 cup apple butter.
* Grill burgers, apples and onions 4 to 6 minutes per side or until juices run clear on the burgers and the apples and onions are tender. Toast rolls, if desired.
* Top each burger with cheese during the last 2 minutes of grilling. Place a burger on each roll bottom, top with grilled apples and onions and the roll top; serve.
TIP To toast the rolls: spray the inside of each roll with butter flavored no-stick cooking spray. Place the rolls (cut side down) around the outer edges of the cooking grate; grill until golden brown.
TIP *Hickory smoked flavoring can be found in your grocer's condiment aisle.
Monday, February 27, 2012
Touchdown Cheese Scones
Serving Size : 8
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter or margarine -- cut in pieces
1 cup mild Cheddar cheese -- shredded
2/3 cup buttermilk
2 large eggs -- divided
1/2 teaspoon Tabasco brand Pepper Sauce
Preheat oven to 350°F. Sift together flour, baking powder, baking soda
and salt in large bowl. Cut in butter until mixture resembles cornmeal. Stir
in cheese. Blend buttermilk, 1 egg and TABASCO Sauce together in small
bowl. Make a well in center of dry ingredients; add buttermilk mixture. Stir
quickly and lightly with fork to form sticky dough. Turn dough out on
lightly floured board. Knead gently 10 times. Divide dough in half; pat each
half into circle about 1/2-inch thick. Cut each circle into 4 wedges.
Combine remaining egg and 1 tablespoon water. Brush each wedge with egg
mixture. Arrange on greased baking sheet. Bake 13 to 15 minutes or until
golden.
Makes 8 scones
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter or margarine -- cut in pieces
1 cup mild Cheddar cheese -- shredded
2/3 cup buttermilk
2 large eggs -- divided
1/2 teaspoon Tabasco brand Pepper Sauce
Preheat oven to 350°F. Sift together flour, baking powder, baking soda
and salt in large bowl. Cut in butter until mixture resembles cornmeal. Stir
in cheese. Blend buttermilk, 1 egg and TABASCO Sauce together in small
bowl. Make a well in center of dry ingredients; add buttermilk mixture. Stir
quickly and lightly with fork to form sticky dough. Turn dough out on
lightly floured board. Knead gently 10 times. Divide dough in half; pat each
half into circle about 1/2-inch thick. Cut each circle into 4 wedges.
Combine remaining egg and 1 tablespoon water. Brush each wedge with egg
mixture. Arrange on greased baking sheet. Bake 13 to 15 minutes or until
golden.
Makes 8 scones
Pizza Blanks For Freezer
FOR 2 MEDIUM SIZE OR 4 SMALL PIZZA BLANKS:
Pinch of sugar
1 1/4 cups warm milk
2 packages active dry yeast (I use five teaspoons, because I buy yeast in big bags)
3 1/3 cups flour
1/2 teaspoon salt
1 egg
Stir sugar into warm milk and sprinkle with yeast. Let stand for five minutes or until frothy. Stir gently to moisten any dry particles.
Sift flour and salt into large bowl.
Lightly beat egg into yeast mixture, pour into flour mixture, combining to make a dough. On a floured surface knead dough until smooth and springy, 5 to 10 minutes. Cover and let rise in a warm place for 25 minutes.
Divide the dough according to your needs and freezer space. Shape each piece into a ball and, on a floured surface, roll to about 1/2-inch thickness. Place on baking sheets and freeze for one hour.
Remove from baking sheets, wrap well in plastic wrap or freezer bags, and place back in freezer. Pizza blanks will keep in the freezer for about a month.
TO SERVE:
Simply thaw, top, and bake at 425 degrees F for about 20 minutes or until the cheese is melted and just browning.
Makes 6 servings
Pinch of sugar
1 1/4 cups warm milk
2 packages active dry yeast (I use five teaspoons, because I buy yeast in big bags)
3 1/3 cups flour
1/2 teaspoon salt
1 egg
Stir sugar into warm milk and sprinkle with yeast. Let stand for five minutes or until frothy. Stir gently to moisten any dry particles.
Sift flour and salt into large bowl.
Lightly beat egg into yeast mixture, pour into flour mixture, combining to make a dough. On a floured surface knead dough until smooth and springy, 5 to 10 minutes. Cover and let rise in a warm place for 25 minutes.
Divide the dough according to your needs and freezer space. Shape each piece into a ball and, on a floured surface, roll to about 1/2-inch thickness. Place on baking sheets and freeze for one hour.
Remove from baking sheets, wrap well in plastic wrap or freezer bags, and place back in freezer. Pizza blanks will keep in the freezer for about a month.
TO SERVE:
Simply thaw, top, and bake at 425 degrees F for about 20 minutes or until the cheese is melted and just browning.
Makes 6 servings
Russian Red Cabbage Soup
1 ea Red cabbage head cored & shredded
1 c Onion chopped
2 ea Potatoes peeled & cubed 1/2"
4 tb Red wine or vinegar
2 ea Bay leaves
Salt & pepper to taste
4 qt water
4 tb Dill fresh & chopped
Bring water to a boil.
Add cabbage, onion & bay leaves. reduce heat to med-high.
Cover & cook for 10 mins.
Add spices & wine or vinegar.
Cover once more & cook for 30-45 mins. at a simmer.
Serve hot garnished with the dill & dollops of sour cream.
1 c Onion chopped
2 ea Potatoes peeled & cubed 1/2"
4 tb Red wine or vinegar
2 ea Bay leaves
Salt & pepper to taste
4 qt water
4 tb Dill fresh & chopped
Bring water to a boil.
Add cabbage, onion & bay leaves. reduce heat to med-high.
Cover & cook for 10 mins.
Add spices & wine or vinegar.
Cover once more & cook for 30-45 mins. at a simmer.
Serve hot garnished with the dill & dollops of sour cream.
Cranberry Orange Fudge
1 (12 ounce) package vanilla baking chips
1/2 teaspoon orange extract
7 ounces Marshmallow Creme
1/3 cup evaporated milk
1/3 cup frozen cranberry juice concentrate
2 1/2 cups granulated sugar
1/4 cup butter
Butter or spray a 9-inch square pan.
in a 3-4 quart bowl put the vanilla baking chips, orange extract and
Marshmallow Creme; set aside.
In a medium size saucepan put the milk, sugar and cranberry concentrate
and stir. Bring this to a boil and cook to 235 degrees F on candy
thermometer (about 9 minutes). When mixture reaches 235 degrees F,
remove from heat and add butter. Stir and mix well, then pour over the
vanilla baking chips, orange extract and Marshmallow Creme. Stir well
until all the chips are melted. Put into prepared pan. Let cool, then
refrigerate until firm. Cut into squares.
1/2 teaspoon orange extract
7 ounces Marshmallow Creme
1/3 cup evaporated milk
1/3 cup frozen cranberry juice concentrate
2 1/2 cups granulated sugar
1/4 cup butter
Butter or spray a 9-inch square pan.
in a 3-4 quart bowl put the vanilla baking chips, orange extract and
Marshmallow Creme; set aside.
In a medium size saucepan put the milk, sugar and cranberry concentrate
and stir. Bring this to a boil and cook to 235 degrees F on candy
thermometer (about 9 minutes). When mixture reaches 235 degrees F,
remove from heat and add butter. Stir and mix well, then pour over the
vanilla baking chips, orange extract and Marshmallow Creme. Stir well
until all the chips are melted. Put into prepared pan. Let cool, then
refrigerate until firm. Cut into squares.
Butterscotch Apple Dip
1 can (14 ounce size) sweetened condensed milk
1 cup butterscotch flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/2 teaspoon ground cinnamon
apple wedges
In heavy saucepan, over low heat, combine sweetened condensed milk, butterscotch chips and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon.
Serve warm with apple wedges, or cookies or fresh fruit pieces.
Refrigerate leftovers.
To reheat, in small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.
1 cup butterscotch flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/2 teaspoon ground cinnamon
apple wedges
In heavy saucepan, over low heat, combine sweetened condensed milk, butterscotch chips and salt. Cook and stir until chips melt. Remove from heat; stir in vinegar and cinnamon.
Serve warm with apple wedges, or cookies or fresh fruit pieces.
Refrigerate leftovers.
To reheat, in small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.
Melting Pot Traditional Swiss Fondue
3 and 1/2 cups (14 oz.) shredded Swiss cheese
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg
Toss the cheese with the flour in a bowl. Place a metal bowl over a
saucepan filled with two inches of water. You may also use a
conventional double boiler. Bring the water to a boil over high
heat. Reduce the heat to medium and pour the wine into the bowl.
Stir in the lemon juice and garlic using a fork. Cook for 30
seconds stirring constantly.
Add half of the cheese, and stir constantly until the cheese is
melted. Add the remaining cheese a small amount at a time stirring
constantly. Pour the liqueur slowly around the edge of the bowl.
Pull the cheese mixture away from the edge of the bowl and cook for
about one minute or until the alcohol cooks off. Stir the liqueur
into the cheese. Stir the pepper in gently. Pour into a warm fondue
pot and keep warm over low heat. Garnish with a dash of nutmeg.
Source: The Melting Pot
2 tbsp. all-purpose flour
1 cup white wine
2 tbsp. fresh lemon juice
2 tsp. finely chopped garlic
1 oz. cherry-flavored liqueur (Kirschwasser recommended)
1/2 tsp. freshly ground pepper
Dash of grated nutmeg
Toss the cheese with the flour in a bowl. Place a metal bowl over a
saucepan filled with two inches of water. You may also use a
conventional double boiler. Bring the water to a boil over high
heat. Reduce the heat to medium and pour the wine into the bowl.
Stir in the lemon juice and garlic using a fork. Cook for 30
seconds stirring constantly.
Add half of the cheese, and stir constantly until the cheese is
melted. Add the remaining cheese a small amount at a time stirring
constantly. Pour the liqueur slowly around the edge of the bowl.
Pull the cheese mixture away from the edge of the bowl and cook for
about one minute or until the alcohol cooks off. Stir the liqueur
into the cheese. Stir the pepper in gently. Pour into a warm fondue
pot and keep warm over low heat. Garnish with a dash of nutmeg.
Source: The Melting Pot
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