Cookbook Library Haul (Nov 30)

1. Taste of Home: Beef, Chicken and Pork

Overnight Apple French Toast

 

Ingredients 

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons light corn syrup
2 large tart apples, peeled and cut into 1/4-in. slices
3 large eggs
1 cup whole milk
1 teaspoon vanilla extract
9 slices day-old French bread (3/4 inch thick)

SYRUP

1 jar (10 ounces) apple jelly
1 cup applesauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
 

Directions 

1.  In a small saucepan, combine the brown sugar, butter and syrup. Cook over medium heat for 5-7 minutes or until thickened. Pour into an ungreased 13x9-in. baking dish. Arrange apples over top.
 

2.  In a large bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture 1 minute; place over apples. Cover and refrigerate overnight.

3.  Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 35-40 minutes. Meanwhile, in a small saucepan, combine syrup ingredients; heat through. Serve with French toast.

Tart Cranberry Cake

 

Ingredients 

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream, optional

Directions

1.  In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish.

2.  Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.

Cookbook Mail (Nov 24)

The ever-popular queen of desserts takes center stage in Food Network star Addie Gundry's cake cookbook, from trendy poke cakes to old-fashioned icebox cakes to swoon-worthy layered cakes.

From birthdays to holidays to Tuesdays, there’s always room for cake. Family and friends marvel at impressive tiered cakes while adorable individual mug cakes satisfy late-night cravings. This cookbook features recipes for coffee cakes like Cinnamon Apple Crumb Cake to timeless classics reinvented like Carrot Cake Poke Cake to quick and easy favorites like Slow Cooker Chocolate Lava Cake. Each recipe is paired with a four-color, full-bleed photo.

Slow-Cooked Apple Cranberry Cider

 

Ingredients 

3 cinnamon sticks (3 inches), broken
1 teaspoon whole cloves
2 quarts apple cider or juice
3 cups cranberry juice
2 tablespoons brown sugar

Directions

1.  Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.

2.  In a 5-qt. slow cooker, combine the cider, cranberry juice and brown sugar add spice bag. Cover and cook on high for 2 hours or until cider reaches desired temperature. Discard spice bag.

Cookbook Library Haul (Nov 16)

1. Taste of Home: Beef, Chicken and Pork

Tea Mail (Nov 10)

Cappuccino Cake Brownies

 

Ingredients

1 tablespoon instant coffee granules
2 teaspoons boiling water
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, softened
1/2 cup sugar
2 large Nellie’s Free Range Eggs
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon

Directions 

1.  In a small bowl, dissolve coffee in water; set aside. In a microwave, melt chocolate chips; stir until smooth. In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; gradually add to creamed mixture until blended.
 

2.  Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.

Doughnut Muffins

 

Ingredients

3/4 cup butter, softened
2/3 cup packed brown sugar
1/4 cup sugar
2 large Nellie’s Free Range Eggs
1-1/4 cups 2% milk
1 teaspoon vanilla extract
3 cups all-purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda

COATING

1 cup coarse sugar
1 tablespoon ground cinnamon
1/3 cup butter, melted

Directions

1.  Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in milk and vanilla. In another bowl, whisk flour, baking powder, salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened.

2.  Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

3.  Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar.

Peanut Butter Chocolate Cups

 

Ingredients 

1 milk chocolate candy bar (7 ounces)
1/4 cup butter
1 tablespoon shortening
1/4 cup creamy peanut butter

Directions 

1.  In a microwave, melt chocolate, butter and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon of chocolate mixture in each cup.

2.  In a microwave, melt peanut butter; stir until smooth. Spoon into cups. Top with remaining chocolate mixture. Remelt chocolate mixture if necessary. Refrigerate 30 minutes or until firm.

Calabaza en tacha (Candied Pumpkin)

 

Ingredients

1 4-5 lb pumpkin
8 cinnamon sticks
Juice of 1 Orange
4 cups water
2 lbs brown sugar or raw sugar

Directions

1.  Cut the pumpkin into 3" squares. Remove seeds and strings. With a sharp knife make diamond designs over the pulp.

2.  Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the sugar has dissolved.

3.  Place the first layer of pumpkin pieces skin side up in the pan. Place the second layer pulp side up. Repeat as necessary. Cover and simmer. The pumpkin pieces are done when they look golden brown and the pulp is soft.

4.  Let cool and serve with the syrup. You can also add cream if you prefer.