cranberry applesauce

A variation on my applesauce recipe. Perfect for Thanksgiving!

4 pounds apples (about 10 medium)

2 cups fresh or frozen cranberries

1 cup water
1/2 cup white sugar

1/4 brown sugar

1/2 teaspoon cinnamon
1/2 teaspoon salt

Remove apple cores and chop into 1 1/2 inch chunks. Combine everything in a large pot; cover and cook over medium-high until apples begin to break down, 15-20 minutes. Press through a food mill and check seasonings. Serve hot as a side, or cold as a dessert.

sweet potato apple bake

4 sweet potatoes, peeled and quartered
3 large cooking apples, such as Granny Smith, peeled, cored, and cut into 1/2 inch cubes
1 cup fresh or frozen cranberries
1 cup brown sugar
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup (one stick) butter

1. Place sweet potatoes in a saucepan, cover with water, and boil for 15 minutes. Drain, cool, and cut into 1 inch cubes.

2. Preheat oven to 350 degrees F.

3. Put sweet potato cubes in ungreased 9x13-inch baking dish. Place apples on top and then cranberries. Mix the sugar, flour, salt, cinnamon and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.

carrot souffle

Adapted from Stephmodo.

2 lbs. carrots, peeled and chopped
1 cup sugar
2 teaspoons vanilla
2 tablespoons flour
1 1/2 teaspoons baking powder
3 eggs, beaten
1/2 cup butter, softened
powdered sugar for dusting

Preheat oven to 350 degrees F. In a pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl. While the carrots are warm, use a mixer to beat with sugar and vanilla until smooth. Mix in the flour, baking powder, eggs, and butter. Transfer to a 2 quart baking dish; bake one hour in the preheated oven, or until top is golden brown. Dust lightly with powdered sugar before serving.

traditional potato pancakes

Adapted from Allrecipes. It serves 6 and is so easy to make.

Ingredients:
4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
ground black pepper to taste
2 tablespoons flour
2 cups vegetable oil for frying

Directions:
1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

3. Turn oven to low, about 200 degrees F (95 degrees C).

4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Serve with applesauce or sour cream. I actually just like them plain too.

(photo from the website)

no kids - for halloween

A nice October song. Not much for a music video though.

california grilled veggie sandwich

Adapted from Allrecipes

1/4 cup mayonnaise
3 cloves garlic, minced
1 Tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchinni, sliced
1 red onion, sliced
1 small yellow squash, sliced
1 loaf focaccia bread, split into four sandwiches
1/2 cup crumbled feta cheese

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

2. Preheat the grill for high heat.

3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables.

dry the river - history book

English band Dry the River released their first full-length album in April this year, and I am loving the whole thing. But this song in particular gets stuck in my head for days at a time. Now you can have it in yours. (You're welcome!)