Apple Sausage Breakfast Casserole
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Apple Sausage Breakfast Casserole
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Instructions
  1. Preheat oven to 350°
  2. Spray a two quart casserole with non-stick cooking spray.
  3. Cut the sausage links in half.
  4. Brown the sausage in a skillet, and then drain off any excess fat.
  5. Toss the apples with the lemon juice.
  6. Add the apple mixture to the sausage.
  7. Place the mixture in the prepared casserole dish.
  8. Gently stir in the brown sugar, salt and pepper.
  9. Cover and bake in a preheated oven at 350° for 45 minutes.
  10. Remove from the oven and let stand for about 10 minutes before serving.
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Almond, Apple Cinnamon Scones
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Almond, Apple Cinnamon Scones
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.
  3. Cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. (Use two forks or a pastry blender)
  4. Stir in the apples.
  5. Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth.
  6. Stir the egg mixture into the flour mixture just until blended.
  7. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times.
  8. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick.
  9. Cut dough into 8 wedges, and place on prepared baking sheet.
  10. TOPPING:
  11. Whisk the milk and 1 egg together in a small bowl.
  12. Brush tops of scones with the egg mixture.
  13. Sprinkle each scone with cinnamon sugar and almonds.
  14. Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes.
  15. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
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Spicy Apple-Filled Squash
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Spicy Apple-Filled Squash
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Instructions
  1. Heat oven to 350. Grease a small baking dish. Halve squash and remove seeds; bake 35 minutes. Keep oven on.
  2. Cut squash halves in two; turn out sides up. In small bowl, combine apples, butter, brown sugar, cinnamon, nutmeg, and cloves and mix well. Top squash pieces with apple mixture.
  3. Cover and bake 30 minutes or until apples are tender. Serve.
Microwave Version:
  1. Halve and seed squash.
  2. Arrange, cut side up in thick paper towel on microwave floor.
  3. Microwave on high 6 to 7 minutes, rotating squash halfway through cooking time. Remove from microwave and place in microwave-safe dish; cut halves in two.
  4. In small bowl, combine apples, butter, sugar, and spices as above.
  5. Top squash pieces with apple mixture, cover with vented plastic wrap and microwave on high 4 to 5 minutes or until squash and apple are tender.
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Curried Acorn Squash and Apple Soup
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Curried Acorn Squash and Apple Soup
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Instructions
  1. Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
  2. Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
  3. Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients.
  4. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender.
  5. Remove from heat, and let cool slightly (about 5 to 10 minutes).
  6. Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
  7. Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.
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Maple Caramel Apples
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Maple Caramel Apples
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Ingredients
Servings:
Instructions
  1. In a deep heavy saucepan combine the brown sugar, maple syrup, and cream and cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved.
  2. Bring the mixture to a boil and boil it, undisturbed, until a candy thermometer registers 250 degrees F.
  3. Remove the pan from the heat, add the butter, and swirl the pan gently until the butter is melted. Let the maple caramel cool for 5 minutes.
  4. Push a wooden skewer or chopstick through the length of each apple and holding the apples by the skewers dip the apples 1 at a time in the maple caramel, coating them well and letting the excess drip off.
  5. Put the apples on buttered baking sheets until the maple caramel is cool and firm. Serve the apples immediately.
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