Baked Apples

A simple, satisfying dessert using four natural ingredients. 

4 firm medium apples (for example, Rome, Gala, Honey Crisp)

4 T brown sugar

1/2 t ground cinnamon

2 t butter

3/4 c boiling water

Preheat the toaster oven to 375 F. Trim the bottoms flat so the apples will stand upright in the baking pan. With a paring knife cut a cone-shaped opening around the stem and hollow out the core. Sprinkle an 1/8 teaspoon of cinnamon into the hole, pour a tablespoon of brown sugar into each apple, and top each with a 1/2 teaspoon of butter. Pour water into the pan and bake 50 minutes or until the tip of knife penetrates easily. Let cool until warm, before serving. A scoop of vanilla ice cream turns this into a special dessert.

Lemonade by Ratio

One way to describe a recipe is to list, not amounts by measure, but rather, amounts by ratio to each other. This makes it easy to make a small or large batch. Lemonade depends on the balance of its ingredients and so is well suited to this approach. A 'part' may be a small volume such as an ounce or a cup or even a gallon! It's also possible to prepare lemonade not by volume measure but by weight.

1 part lemon juice
2 parts simple syrup
4 parts cold water
2 parts ice

Mix well in a glass, in a pitcher or in large serving container. For example, to make a single serving in a large glass:

2 oz lemon juice
4 oz simple syrup
8 oz cold water
4 oz ice

Fried Waffle

Developed December, 2017. Crisping the waffle in oil and topping with peanut butter and fruit sauce makes a quick, nourishing breakfast or brunch dish.

1 thick frozen waffle (Eggo™ Thick and Fluffy is good)
1 T vegetable oil
2 T peanut butter
2 T berry sauce (e.g., raspberry)

Defrost the waffle at room temperature. Heat the oil in a small non-stick skillet until about 375 F (190 C). Add the waffle carefully and fry for one minute, flip, and fry one minute more. The waffle should be crisp and lightly-browned on both sides. Remove to a plate, spread with peanut butter, and top with fruit sauce. Dust with powdered sugar, if desired.

Easy Pumpkin Bread

Pumpkin spice does its best work in this moist, rich sweet bread. Recipe from a family friend from 30 years ago.

1 29 oz can pumpkin
4 beaten eggs
3 c sugar
1 c oil
3-1/2 c flour
2 t salt
1 t baking soda
1 t baking powder
1/2 t ground clove
1 t ground all spice
1 t ground cinnamon
1 t ground nutmeg
about 2/3 c water
1-1/2 cups chopped roasted walnuts

Preheat oven to 350 F. In large bowl, beat eggs, stir in pumpkin, sugar, and oil in sequence, mixing well after each addition. Sift dry ingredients into pumpkin mixture and stir until smooth. Stir in water and mix in nuts. Distribute batter into 3 well-greased large loaf pans. Bake 55 to 60 minutes. A toothpick inserted in middle will come out clean when done. Keeps and freezes well. Very good toasted and topped with cream cheese. Yield: 3 large loaves.

Steel Cut Oats with Roasted Walnuts and Golden Raisins

Steel cut oats have a firmer texture and require longer cooking than rolled oats. This recipe is modified from an Alton Brown recipe on Food Network, broadcast in 2008.

1 T butter
1 c steel cut oats
3 c boiling water
1/2 c milk
1/2 c buttermilk
1/2 t salt
2 T brown sugar
1/4 t cinnamon
1/4 c ground roasted walnuts
1/4 c golden raisins

In a large saucepan, melt the butter and when sizzling stops, add the oats. Stir for a few minutes to toast. Stir in the boiling water, salt, milk, and half the buttermilk. Reduce heat to a simmer and cook uncovered for 30 minutes, without stirring. Stir in the raisins, nuts, the reserved buttermilk and let stand covered for 10 minutes off heat. Garnish each serving with a few chopped nuts or a pinch of cinnamon. Serves 4 generously.

Skillet-Baked Blueberry Clafoutis

Adapted from a recipe broadcast on PBS, "Growing a Greener World", the perfect brunch dish combines fresh blueberries in a rich, lemony custard with a caramel crust.

2 T unsalted butter
4 T sugar, divided
5 whole eggs
1 c whole milk
1 t vanilla extract
zest of 1 lemon
1/8 t salt
1/2 c all-purpose flour
12 oz blueberries
powdered sugar, optional garnish

Preheat oven to 425°F. In a 10-inch oven-safe, non-stick skillet, combine the butter, with 2 tablespoons sugar and place over medium heat. Meanwhile power whisk the eggs plus the remaining 2 tablespoons sugar on high speed until tripled in volume, and pale, canary yellow in color, about 5 minutes. Then by hand, gradually whisk in the milk, the vanilla extract, lemon zest, salt, and flour until just incorporated. Pour this mixture into the hot pan, top with the blueberries, then transfer into the oven. Bake for about 15 to 20 minutes, or until golden brown on top, and the clafoutis has puffed up. Remove from the oven, and turn out onto a cutting board. Slice, and top with the optional powdered sugar. Serves 6 generously.

Raspberry Hot Cocoa

This version of a winter-time favorite relies on pantry ingredients and was inspired by the blizzard of 2016. It combines two complementary flavors, chocolate and raspberry, in a hot beverage.

3 T raspberry syrup (available at Mediterranean markets)
1 T Dutch-process cocoa (Hershey's™ is good)
1/2 t tapioca or corn starch
pinch salt
1 T hot water
7 oz hot milk

Mix syrup, cocoa, starch, and salt in a microwavable mug. Stir in hot water. Microwave on high until just boils, and set aside. Heat the milk in the microwave or stovetop to steaming, and stir into the cocoa mixture. Serves one.

Banana in Sweet and Sour Raspberry Cream

Developed August, 2015, as a departure from banana in light cream. Versatile, a breakfast, brunch, a rich snack, or dessert dish.

1 ripe banana, sliced attractively
2 T (30 g) sour cream
2 T (30 g) half-and-half or light cream
1/2 t (3 g) sugar
1 T (15 g) raspberry sauce

Add the dairy products and sugar to a serving bowl and mix well. Add the sliced banana and gently combine. Serve with a topping of fruit sauce. Mix before eating. Variation: Substitute strawberries or blueberries as the fruit and use a fruit sauce made from those alternate fruits.

Banana in Raspberry Sauce and Cream

Breakfast ready!

Prepared April 22, 2015. Delicious, nourishing, and quick.

1 ripe banana, halved lengthwise and sliced on the bias
2 T (30 ml) cold raspberry sauce
2 T (30 ml) light cream

Place the sliced banana into an 8 oz bowl. Spoon the sauce over the fruit and pour on the cream. Serves one.

Pear-Raspberry Salad

Raspberries are available year-round, and bring a lot to a fresh fruit salad. The fruit dressing bolsters the fruit flavor. About 22 grams of carbohydrate and 5 grams of fiber per serving.

1 medium bosc pear, peeled, quartered, cored, and cut into bite-size pieces
3 oz fresh raspberries
1 T sugar
1 T water
2 T berry sauce

Combine ingredients in a small bowl. Mix gently. Chill. Mix again. Serves 2.

Lemonade for One, Pronto

Quick path to a refreshing drink. Freshly-squeezed juice is best, but bottled juice is convenient. Keep simple syrup on hand in the refrigerator for use in summer drinks.

1 oz (30 ml) lemon juice (about half a large lemon)
2 oz (60 ml) simple syrup
8 oz (250 ml) cold tap water 
ice cubes

Fill a large glass half full with ice cubes. To increase the yield of juice, heat the lemon in the microwave oven for about 20 seconds. When cool, cut in half through the equator. Alternatively, roll the lemon back and forth vigorously on a firm surface. Squeeze the juice into the glass, add the syrup, water, and enough additional ice to fill the glass, and stir. Serves one. Easily doubles, or make another for yourself.

Baked Oatmeal

Recorded January 4, 2014. Adapted by Laura from an online recipe. Prepared many times. A Family Favorite. Can be prepared the night before and reheated for breakfast.

1/3 c butter, melted and cooled
2 large eggs
3/4 c brown sugar
1-1/2 t baking powder
2 eating apples, cored, peeled, and coarsely chopped
1/3 c raisins
1/4 c pecans or walnuts, coarsely chopped
1-1/2 t vanilla
2 t cinnamon
1/4 t salt
2 c milk
3 c rolled oats

Preheat oven to 350 degrees F (177 C). In a large bowl, beat eggs well. Stir in the sugar, baking powder, vanilla, cinnamon, and salt. Whisk in the butter, then the milk, stir in the oats, followed by the fruits and nuts, mixing well after each addition. Spread the mixture in a well-greased 9x13 inch glass baking dish (1-1/2 liter), and bake for 35 to 45 minutes until set in the middle. Serve warm, topped with a plump pillow of low-fat vanilla yogurt or with warm cream or milk. Keeps well, tightly wrapped, in the refrigerator. Variation Substitute fresh blueberries for raisins, or fresh peaches for apples. Serves 8.

Cranberry, Apricot & Raisin Chutney

Developed by Laura for Thanksgiving, 2013. Perfect condiment for rich meats. 

2 12-oz packages of fresh cranberries, washed and sorted
2 T extra-virgin olive oil
1 medium white onion, finely chopped
1 small shallot, finely chopped
1 c dried apricots, finely chopped
1 c golden raisins
I c orange juice
1 c water
1 c dark brown sugar
1/2 c granulated sugar
1 t salt
1/2 to 1 t crushed red pepper flakes
1/2 to 1 t chili powder
2 T grated orange zest

Saute onion and shallot in olive oil in a sauce pan until translucent. Stir in orange juice, water, the sugars, and salt. Heat until sugar is dissolved. Add cranberries, apricots and raisins to the pan and bring to a slow boil, stirring constantly as mixture thickens. Remove from heat, stir in orange zest, and spices to taste. Chill before serving. Keeps well covered in the refrigerator.

Easy Cranberry-Orange Sauce

Prepared October 25, 2013

12 oz bag of fresh or frozen cranberries, rinsed and drained
1 c premium orange juice (Simply Orange™ is good)
1 c granulated sugar
1/4 t salt
pinch black pepper

In a stainless steel three-quart sauce pan, bring the ingredients to a boil, mixing with a potato masher as it cooks. Lower the heat and continue mixing and mashing the fruit for about 5 minutes, never leaving the pan unattended due to foam formation. When the berries break open, they release pectins that will gel the sauce when chilled. Stop the cooking when there is plenty of large pieces of fruit left. Cover the pan tightly and cool off heat undisturbed. Transfer to a clean covered container. Keeps months on the bottom shelf of the refrigerator.

Bagel and Lox Sandwich

Bagel & Lox Stars at Breakfast

Not a recipe, just a 'serving suggestion'. A recent Sunday breakfast on the screened back deck. A salad of Rainier cherries, champagne grapes, and blueberries, a cup of Columbian Supremo, Norwegian smoked salmon, cream cheese, red onion, & capers on an 'everything' bagel, and a fresh tomato salsa dressed with a balsamic vinaigrette and a chiffonade of basil from L's herb garden.

Easy Strawberry Mousse

Developed May 7, 2013. Intense, fresh strawberry flavor, creamy richness, a light spring or summertime dessert, and only four ingredients! Leave out the whipped cream for a reduced-calorie or vegan treat.

1 lb fresh or fresh-frozen strawberries, hulled and coarsely chopped
1/4 c sugar
1 envelope plain gelatin (use vegetable gelatin for vegetarian)
about 1 c commercial or homemade whipped cream (ReddiWhip™ is good)

Stir the gelatin into 1/4 cup cold water to bloom for a few minutes. Place the berries and sugar in jar of a blender. Process at top speed for about a minute until a smooth puree forms. Transfer the puree to a microwave-proof bowl and heat on high power to about 145 degrees F (63 C), about 2 minutes at 1250 watts. Stir in gelatin mixture and return hot puree to the blender jar. Chill until it thickens and reaches about 40 degrees F (4 C). Blend on top speed until volume increases by about 50 percent. Transfer the whipped puree to a bowl and fold in the whipped cream. Divide into serving dishes, and chill tightly covered until ready to serve. Garnish with strawberry slices and tiny mint leaves. Serves 6. Variation. Spoon a small serving into a tiny bowl and freeze lightly. Garnish with mint and a berry slice. Present as an amuse bouche before the meal or a palate clearer between courses.

Fried Apples

Recorded Feb 6, 2013. Prepared many times as a side dish for pork [e.g., see logo above] and other rich meats, or as a topping for waffles, pancakes, or French toast.

1 T olive oil, butter, bacon fat, or vegetable oil
1 medium cooking apple (e.g., Golden Delicious), peeled, cored, and cut into wedges
pinch each of ground nutmeg, cinnamon, and sugar

Heat the fat in an 8-inch skillet over medium. Add the apples and cook with stirring, about 8 minutes until almost done. Dust on seasonings, raise the heat and brown, turning often another 2 minutes. Serves 2.

Apple Sauce

Adapted from an Alton Brown microwave recipe. Similar apple varieties, one tart, two sweet, can be substituted. First prepared April 22, 2012.

1 Golden Delicious apple
2 Fuji or similar apples
1/2 c apple cider
1 T brandy
1 T butter
1 T brown sugar
1/4 t ground cinnamon
pinch ground nutmeg
pinch salt and pepper

Peel, quarter, core, and coarsely chop the apples into half-inch pieces. Combine with the other ingredients in a two-quart saucepan over medium heat. Cook covered at a slow boil for about 12 minutes, stirring occasionally, until the apples are soft. Off heat, mash to a coarse texture. Let cool covered and undisturbed to permit natural pectin to thicken the sauce. Serve warm or cold, with pork roast, pork chops, pancakes, potato pancakes, oatmeal or other hot cereal, or on its own as a light snack, dusted with a little cinnamon-sugar topping.
Variation #1: Stir 1/4 cup of ground roasted walnuts into the sauce half way through cooking for extra flavor and nourishment. 
Variation #2: replace a Fuji with the flesh from a ripe Japanese persimmon.

Caramel-Glazed Apples

Caramel-Glazed Apples on French toast

First prepared October, 2009. Versatile side dish.

2 c (about 2 medium) peeled and sliced sweet but firm apples [e.g., Fuji, Braeburn, Honeycrisp, Cortland]
1/2 c apple cider
1 T brown sugar
pinch of salt
2 t butter, cut into pieces
1/2 t ground cinnamon
1/8 t ground nutmeg
1 t lemon juice

Combine first 4 ingredients in 10 inch skillet. Bring to a fast simmer, cover, and cook 5 minutes. Apples should be crispy-soft. Uncover, dot with butter and raise heat to a vigorous boil to reduce and caramelize the syrup, about 5 minutes. When it thickens and coats the apples, mix in the spices and lemon juice. Serve as a side dish with French toast or pork roast and chops (see markee at top of page), or as a dessert, alone or with ice cream.

Pears Poached in Wine Syrup

Poached Pears in Wine Syrup

Developed and recorded February 15, 2012.

1 firm red pear, cored, peeled, cut into 12 wedges
2 T sugar
1/4 c water
2 T dry sherry
1/4 c red table wine
1/4 t ground cinnamon
a few grinds of black pepper and a pinch of salt

Bring the syrup ingredients in a small skillet to a slow boil, and add the pears. Simmer the pears for 15 minutes, turning occasionally. Let cool on stove top 10 minutes to let the syrup thicken. Serves two.