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Apricot Nectar Cake

from: somewhere on the web

Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples – peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting

Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.

Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.

Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

from: Pillsbury Bake-Off

Ingredients
1 (14-oz.) pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix
1/2 cup cinnamon-covered raisins or plain raisins
1/4 cup chopped crystallized ginger
1/2 cup butter or margarine, melted
1 egg
1/4 cup sugar
1 teaspoon cinnamon

Directions
Heat oven to 350°F. In large bowl, combine quick bread mix, raisins and ginger; mix well. Add butter and egg; stir until dry particles are moistened. (Mixture may be crumbly.)

In small bowl, combine sugar and cinnamon; mix well. Shape dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.

Bake at 350°F. for 12 to 15 minutes or until cookies are set. Remove from cookie sheets.

Nutritional Info (1 cookie(
150 calories; 6g fat; 25mg cholesterol; 120 mg sodium; 23g carbs; 1g fiber; 15g sugar; 2g protein

from: Sherrie Nichols

Ingredients
cake
1 Box Duncan Hines Lemon Supreme cake mix
3/4 C Wesson Oil
1 C apricot nectar
4 whole eggs

glaze
2 lemons
1 orange
1 T apricot nectar
1 C confectioner's sugar

Directions
For the cake …
Heat oven to 325. Mix the first four ingredients well. Then add each egg, one and a time and beat well. Bake in tube pan for 1 hour.

For the glaze…
Juice the lemons and the orange and combine their juices, the nectar and the confectioner's sugar. Mix thoroughly. Drizzle glaze over cake while the cake is still hot.

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Broccoli Cheese Casserole

from: somewhere on the web

Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples – peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting

Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.

Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.

Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

from: Pillsbury Bake-Off

Ingredients
1 (14-oz.) pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix
1/2 cup cinnamon-covered raisins or plain raisins
1/4 cup chopped crystallized ginger
1/2 cup butter or margarine, melted
1 egg
1/4 cup sugar
1 teaspoon cinnamon

Directions
Heat oven to 350°F. In large bowl, combine quick bread mix, raisins and ginger; mix well. Add butter and egg; stir until dry particles are moistened. (Mixture may be crumbly.)

In small bowl, combine sugar and cinnamon; mix well. Shape dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.

Bake at 350°F. for 12 to 15 minutes or until cookies are set. Remove from cookie sheets.

Nutritional Info (1 cookie(
150 calories; 6g fat; 25mg cholesterol; 120 mg sodium; 23g carbs; 1g fiber; 15g sugar; 2g protein

from: Sherrie Nichols

Ingredients
cake
1 Box Duncan Hines Lemon Supreme cake mix
3/4 C Wesson Oil
1 C apricot nectar
4 whole eggs

glaze
2 lemons
1 orange
1 T apricot nectar
1 C confectioner's sugar

Directions
For the cake …
Heat oven to 325. Mix the first four ingredients well. Then add each egg, one and a time and beat well. Bake in tube pan for 1 hour.

For the glaze…
Juice the lemons and the orange and combine their juices, the nectar and the confectioner's sugar. Mix thoroughly. Drizzle glaze over cake while the cake is still hot.

from: Sherrie Nichols

Ingredients
2 small boxes chopped broccoli – cooked and drained well
1 can golden mushroom soup
1 small onion chopped
1 C sharp cheddar shredded
1 C mayo
4 slices bread, toasted
1/2 C butter

Directions
Heat oven to 400. Spread broccoli over the bottom of a casserole dish. Mix cheddar, mayo and soup together and pour over broccoli. Crumble bread and top with it. Melt butter and drizzle it over the top. Bake for 30 minutes.

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Sherrie’s Cheesy Whots-its

from: Sherrie Nichols

Ingredients
1 box cheez-its or cheese nips
olive oil
dill weed (fresh, finely chopped or dried)
lemon pepper

Directions
Heat oven to 250. Pour box of crackers into a large bowl (larger than you need, so you can mix them around). Drizzle with olive oil and mix until lightly coated (you may want to add a little mix, add a little more so you don’t over-do it). Sprinkle with dill and lemon pepper and mix to coat. Add more as necessary.

Put coated crackers onto rimmed baking sheet and bake for 30 minutes.

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Pumpkin, Raisin and Ginger Cookies

from: somewhere on the web

Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples – peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners’ sugar for dusting

Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.

Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.

Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners’ sugar.

from: Pillsbury Bake-Off

Ingredients
1 (14-oz.) pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix
1/2 cup cinnamon-covered raisins or plain raisins
1/4 cup chopped crystallized ginger
1/2 cup butter or margarine, melted
1 egg
1/4 cup sugar
1 teaspoon cinnamon

Directions
Heat oven to 350°F. In large bowl, combine quick bread mix, raisins and ginger; mix well. Add butter and egg; stir until dry particles are moistened. (Mixture may be crumbly.)

In small bowl, combine sugar and cinnamon; mix well. Shape dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.

Bake at 350°F. for 12 to 15 minutes or until cookies are set. Remove from cookie sheets.

Nutritional Info (1 cookie)
150 calories; 6g fat; 25mg cholesterol; 120 mg sodium; 23g carbs; 1g fiber; 15g sugar; 2g protein

Posted on

Apple Spice Cake

from: somewhere on the web

Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples – peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting

Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.

Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.

Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.

Posted on

Pasta with Spicy Sausage and Mixed Wild Mushrooms

from: Adapted from Jamie Oliver's Recipe

Ingredients
1 tablespoon olive oil
9 ounces best-quality spicy sausage, casing removed
1 onion, finely chopped
1 clove garlic, minced
1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn
2 tablespoons fresh thyme leaves
1 to 2 small dried red chiles, crumbled
Coarse salt and freshly ground pepper
Pasta (fresh, if you can manage it)
3 to 4 tablespoons unsalted butter
1/2 cup loosely packed flat-leaf parsley, chopped
1/2 cup freshly grated Parmesan cheese

Directions
In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper.

Meanwhile, bring a large pot of water to a boil; add salt and pasta. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 cup cooking liquid; drain pasta. Return to pot.

Add butter to mushroom mixture along with some of the cooking liquid (from the pasta) to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

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Fancy Grilled Cheese

from: the food labs of Jesser.org

Ingredients
bread (various varieties)
cheese (various varieties)
spreadable butter
ham (optional)
apples (optional)
anything else you can dream up

Directions
Choose your fixings carefully. Butter two slices of bread and make a sandwich of them, buttered sides facing out. Put whatever you like in the middle. Jess loves jack cheese and thinly sliced apples on raisin bread. Matt loves ham and cheddar on wheat bread.

Heat a non-stick skillet to medium-high heat. You don't want it too hot, because then the bread toasts before the cheese melts. You don't want it too cool because then the bread gets soggy instead of toasty.

Put your made up sandwich in the skillet and let it brown up. Flip it over and repeat on the opposite site. Pull it off and enjoy cheesy gooey yumminess.

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Roasted Fresh Corn, Poblano, and Cheddar Pizza

from: CookingLight July 2005

Ingredients
2 poblano chiles
Cooking spray
2 cups fresh corn kernels (about 4 ears)
1/2 cup chopped green onions
1 garlic clove, minced
1/2 cup l% low-fat milk
2 large egg whites
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons fat-free sour cream
2 tablespoons chopped fresh cilantro

Directions
Heat Broiler

Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.

Lower oven temperature to 425°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly. Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.

Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro.

Nutritional Info (1/6th pizza(
CALORIES 331(28% from fat); FAT 10.3g (sat 4.4g,mono 2.2g,poly 0.3g); PROTEIN 15.8g; CHOLESTEROL 57mg; CALCIUM 186mg; SODIUM 808mg; FIBER 1.6g; IRON 2.5mg; CARBOHYDRATE 44.5g

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Peach Shakes

from: Martha Stewart Kids Summer 2002

Ingredients
4 medium peaches (about 1 lb)
6 oz soft tofu
1/3 cup orange juice
1 T honey

Directions
Score an X in the bottom of each peach. Prepare an ice bath. Heat a saucepan with water to a boil. Place each peach in the boiling water for 30 seconds and then transfer to the ice bath. Drain the peaches and then peel them, starting at your X. Cut the peaches away from the pit in chunks.

Place the chunks of peaches and the other ingredients in your blender and blend until smooth. Serve immediately.

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Peach Butter

from: Martha Stewart Kids Summer 2002

Ingredients
4 medium peaches (about 1 lb)
6 oz soft tofu
1/3 cup orange juice
1 T honey

Directions
Score an X in the bottom of each peach. Prepare an ice bath. Heat a saucepan with water to a boil. Place each peach in the boiling water for 30 seconds and then transfer to the ice bath. Drain the peaches and then peel them, starting at your X. Cut the peaches away from the pit in chunks.

Place the chunks of peaches and the other ingredients in your blender and blend until smooth. Serve immediately.

from: Martha Stewart Kids Summer 2002

Ingredients
8 medium peaches (~ 2 lbs.)
1/2 C sugar
1/2 C water

Directions
Wash peaches and cut into 1-inch chunks. Discard pits. Place peaches in a medium saucepan; add the sugar and the water and bring to a biol. Reduce heat, and simer, stirring occasionally, until peaches are soft, about 7 minutes. Remove from heat, let cool slightly.

Working in batches, if needed, transfer to the bowl of a food processor fitted with the metal blade, and puree until mixture is smooth. Pas through a fine mesh sieve back into the saucepan, discarding pulp. Cook over medium-low heat, stirring frequently with a wooden spoon until mixture is thick enough to leave a trail behind the spoon, 40 to 60 minutes. Remove from eheat; let cool completely before using.