Brown Sugar and Oatmeal Apple Crisp

Brown sugar and Oatmeal Apple Crisp

4-6 apples or pears, sliced
1/3 c. flour
1/2 c. brown sugar
1/4 c. butter
1 c. rolled oats
1/4 tsp. nutmeg
1 tsp. cinnamon

Toss fruit with 2 tsp lemon juice and place fruit in buttered shallow baking dish. In small bowl, mix until crumbly all remaining ingredients. Sprinkle generously over fruit. Bake at 350 degrees for 40 to 45 minutes or until fruit is tender.
Serve with your favorite homemade vanilla ice cream.

Enchiladas

Let's start with the sauce!
4 cups water
1 cup tomato sauce
1/4 cup chili powder
2 tsp cumin
1/2 cup flour
1/8 cup canola oil
mix together; set aside

Chicken or pork sprinkle with salt and pepper cook in 2 tablespoons of oil. Brown all around, add half the tomato mixture. cover, lower heat and let cook til meat is tender approx. 1 hour.
Shred for the enchiladas. Return to sauce. Add remaining sauce stir and let sauce thicken.

Fill soft torillas, roll and place in a lightly oiled casserole dish.
Sprinkle with mexican cheese and bake in 375 oven till bubbly and lightly browned.
Serve hot enchiladas with remaining sauce.

Velvet Chocolate Frosting

1/2 cup canola oil
1 cup cocoa powder
2 cups confectioner's sugar
3/4 tsp salt
3/4 cup sour cream
1/2 tsp bourbon vanilla

Heat oil and cocoa powder in microwave for 1 minute.
Stir til blended,then add confectioner's sugar mix and add sour cream 1/4 cup at a time til smooth.
Heat again in microwave, stir til thick and smooth.
Frost or just EAT!!

Cornbread

1/2 c. cornmeal
1 1/2 c. all purpose flour
2/3 sugar
1 T. baking powder
1/2 t. salt
1/3 c. oil
3 T. butter, melted
2 eggs
1 1/4 c. milk

Preheat oven to 400°
Mix til batter is moist, do not over beat.
Butter 8x8 in pan, pour and bake for 15-20 minute or til golden brown.

Curry Chicken Salad

11/2 cup cooked and cubed chicken breast
1/4 cup shredded carrots
1/2 cup currants
1/8 cup green onions
1/2 cup chopped walnuts
2 Tbsp olive oil
1/4 cup curry powder
1 Tbsp tumeric
1 cup of mayonnaise
salt
pepper
Gradually add all ingredients together and toss till well blended.

Serving suggestions:
Chill, serve with french baguette.
Heated, overrice and green salad.

Mayonnaise recipe:
1 cup canola oil
2 egg yolk
2 Tbsp water
2 Tbsp honey
3 Tbsp distilled white wine vinegar 1/4 tsp sea salt
1/4 tsp dry mustard
1 Tbsp lemon juice concentate

Whisk oil and yolk together till thick, add remaining ingredients and chill.

classic vanilla waffles

10 to 12 waffles

Ingredients

* 2 cups all-purpose flour
* 1 teaspoon salt
* 4 teaspoons baking powder
* 2 tablespoons white sugar
* 2 eggs
* 1 1/2 cups milk or ( 1/2 cup sour cream 1 1/4 cup milk)
* 1/2 cup canola oil
* 1 teaspoon vanilla extract

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Vanilla bean Shortbread with orange cream filling

Ingredients

* 1 1/4 cups all-purpose flour
* 3 tablespoons granulated sugar
* 1 vanilla bean, halved lengthwise or 2 teaspoons vanilla
* 1/2 cup butter
* 1/4 cup butter, softened
* 2 cups powdered sugar
* 1 to 2 tablespoons milk
* 1/2 teaspoon finely shredded orange peel

Directions

1. Preheat oven to 325 degrees F. In a large bowl, stir together flour and granulated sugar. With tip of a knife, scrape pulp from vanilla bean. Using a pastry blender, cut in the 1/2 cup butter and half of the vanilla bean pulp (or 1 teaspoon vanilla) until mixture resembles fine crumbs and starts to cling. Knead dough until smooth and form into a ball.

2. On a lightly floured surface, roll dough into an 8x6-inch rectangle about 1/4 inch thick. Using a pastry wheel or sharp knife, cut rectangle into twenty-four 2x1-inch rectangles. Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles. Bake in a preheated oven for 18 to 20 minutes or until edges are firm. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack; let cool.

3. For Orange Buttercream: In a large bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, the remaining half of the vanilla bean pulp (or 1 teaspoon vanilla), and orange peel. Beat until smooth. Beat in the remaining 1 cup powdered sugar and enough additional milk to make frosting of piping consistency.

4. Transfer Orange Buttercream to a pastry bag fitted with a small closed star tip. Pipe frosting on the bottom of each of half of the cookies. Top with the remaining half of the cookies, flat sides down. Makes 12 sandwich cookies.

5. Layer unassembled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Assemble sandwich cookies as directed in Steps 3 and 4.