What’s not to love Apples, Cinnamon, and Bread?!
I adapted this recipe from Better Homes and Gardens, Eat Well, Lose Weight Issue.I changed the icing recipe because when I made the one the magazine suggested it came out really salty. I think it was the cream cheese, because it tasted super salty. Although my Dad said it tasted normal.
7.5 oz. Package of Reduced-Fat Home-Style Biscuits (It should make 10 biscuits)
4 Tsp Ground Flax Seed
2 Tsp Granulated Sugar
1/2 Tsp Ground Cinnamon
1/2 of a Medium Apple, Cored and Thinly Sliced
2 Tbsp Coarsely Chopped Walnuts
2 Tbsp Packed Brown Sugar
2 Tbsp Orange juice
1 Tbsp Butter
1. Preheat oven to 350 deg. F.
2. Coat a 8x4x2 in loaf pan with cooking spray
3. Cut biscuits in half cross wise (so they look like half moons).
4. In a small bowl combine flax seeds, sugar, and cinnamon. Roll the biscuits in the mix to coat.
5. Alternate Biscuit halves and apple slices in the pan. Sprinkle with remaining flax seed mix. Top with walnuts.
6. In a small sauce pan combine brown sugar, orange juice, and butter. Cook, while stirring, over medium heat until boiling. Pour over the biscuits. Bake for 25 minutes or until biscuits near the center are done. (I checked mine at 25 minutes and the center biscuits were done, but when I took them out the inner biscuits were a little under cooked, so watch out for that)
7. Cool in pan for 5 minutes.
8. Invert onto a baking sheet. (I used parchment paper, no need to mess up more dishes!)
9. Invert again onto your serving platter. (So the top side is up again)
10. Drizzle with icing. (Since I disliked the icing provided by the recipe I used THIS one)
This recipe was nice and refreshing. My family was a little scared to try apples and a balsamic vinegar dressing, but they were pleasantly surprised. I edited this recipe from Better Homes and Garden Eat Well, Lose Weight Issue. I served it with some Cream of Fennel and Potato Soup and Paccheri alla gricia
12 oz. Brussels Sprouts, trimmed and halved
2 Sweet Cooking Apples (Gala or Fuji), cored and cut into wedges
1 c. Thinly Sliced Red Onion
3 oz. Finely Chopped Pancetta or Cooked Ham
3 tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Mustard Seeds
1/2 tsp Ground Black Pepper
2 tbsp Balsamic Vinegar
1 tbsp Honey
2 tsp Dijon-style Mustard
1. Preheat oven to 425 deg. F. Line a 15x10x1in baking pan (or a nice sized one since whose really got that specific pan?) with foil.
2. In a large bowl combine Brussels sprouts, apples, onion, pancetta, oil, salt, mustard seeds, and pepper. Mix. Transfer mix to prepared baking pan. Roast, uncovered, for 25-30 minutes. Stir once. Sprouts should be nice and tender.
3. In a small bowl whisk together vinegar, honey, and mustard. Drizzle the vinaigrette over spout mixture. Toss Gently to coat.
Makes 8 1/2 cup servings
Nutrition: 141 cal., 8 g. fat (2 g. sat. fat), 4 mg chol., 249 mg sodium, 15 g. carb., 9 g. sugar, 3 g. fiber, 4 g protien
Trifle’s have a reputation of being an old school dessert. We tried to revamp it. It was a nice flavor combination. On top is some dried strawberries and lace sugar.
-Chevre Panna Cotta
-Tawny Port Reduction
-Vanilla Granny Smith Apples
Chevre Panna Cotta with Tawny Port Reduction
This dessert has a lot of elements. It was also very tasty. The Thyme Gelee was a nice bit of flavor to go with the creamy Panna Cotta and the Tawny Port Reduction.
-Orange Chocolate Souffle
Orange Chocolate Souffle
Souffles have a reputation for being very hard to make. The real problem with souffles is you have maybe 10 mins after you take it out of the oven before it falls. Now imagine trying to plate it, serve it, and not have the customer angry that it fell. This one was nice and chocolaty with a hint of orange. It was oh so good!