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The Prescott Daily Courier | Prescott, Arizona

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11/23/2008 10:04:00 PM
Hearty cool-weather recipes help welcome winter
By Joanne Sandlin
Courier Columnist

Even though we have had warm weather for longer than usual, it is time to think about holiday meals, using our ovens more and a shift in appetites for heartier fare. Here are a few recipes that may be used for holidays or anytime. (I know people who always want pie, holidays or not).

APPLE BUTTER PUMPKIN PIE

1 cup apple butter

1 cup fresh or canned pumpkin

1/2 cup brown sugar

1/2 tsp. salt

3/4 tsp. each ground cinnamon and nutmeg

1/8 tsp. ground ginger

3 eggs, slightly beaten

1/4 cup evaporated milk

1 unbaked 9-inch pie shell

Sweetened whipped cream


Preheat oven to 425 degrees. Combine apple butter, pumpkin, sugar, salt and spices in bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake about 40 minutes or until set. Cool and serve topped with whipped cream.

CANDY APPLE PIE

1 package cream cheese (8 oz,) softened (for lighter pie use Neufchatel)

1/3 cup lemon juice

1/4 tsp. lemon zest (finely grated lemon peel)

1 can sweetened condensed milk

1 tsp. vanilla extract (or inside scrapings of 1/4 of a vanilla bean for richer flavor)

1 prepared 10-inch graham cracker or shortbread pie crust

1/3 cup water

1/3 cup cinnamon candies

1 can of sliced apple pie filling


Add cream cheese, lemon juice, lemon zest, sweetened condensed milk and vanilla to large mixing bowl. Mix together with mixer on low to medium speed until smooth. Pour mixture into prepared pie crust. Cover and place in refrigerator.

Place water and cinnamon candies in medium saucepan. Melt candies in water on medium heat until completely dissolved. Turn heat down to low and add can of apple pie filling. Stir constantly until bright red color has been absorbed by apples. Remove from heat and cool to room temperature.

When apples have cooled, take pie shell from refrigerator and pour apples on top of cream cheese mixture. Chill pie in refrigerator 1-2 hours.

NOTE: If you have leftover Halloween hard candy - butterscotch and peppermint - in a clean coffee grinder, grind it up for a few seconds. Use to flavor coffee or frothy cappuccino or top ice cream. It is like instant flavored powdered sugar.

COMPANY CORN

2 packages (10 oz. each) frozen corn

1 medium onion, chopped

1/4 cup chopped celery

1/3 cup butter, melted

2 tbsp. minced fresh parsley

1 tsp. salt

1/2 tsp. dried savory

1/2 tsp. white pepper

3/4 cup sour cream

1 tsp. lemon juice


Cook corn according to package directions. Meanwhile, in large saucepan, sauté onion and celery in butter until tender. Stir in parsley, salt, savory and pepper. Drain corn; add to onion mixture. Stir in sour cream and lemon juice. Serve immediately. 6-8 servings.

Easily cut in half for 3-4 servings.

CRANBERRY FLUFF

Good salad with poultry, ham or pork.

4 cups fresh or frozen cranberries

3 cups miniature marshmallows

3/4 cup sugar

2 cups diced unpeeled tart apples

1/2 cup each halved green grapes and chopped nuts

1/4 tsp. salt

1 cup whipping cream, whipped


Place cranberries in food processor or blender; cover and process until finely chopped. Transfer to bowl; add marshmallows and sugar. Cover and refrigerate 4 hours or overnight. Just before serving stir in apples, grapes, nuts and salt. Fold in whipped cream.

Makes 10 to 12 servings.

NOTE: less sweet than some fluffs.

CINNAMON APPLE PORK CHOPS

4 boneless pork loin chops (about 4 oz. each)

2 tbsp. reduced fat butter, divided

3 tbsp. brown sugar

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

4 medium tart apples, thinly sliced

2 tbsp. chopped pecans


In large skillet over medium heat, cook pork chops in 1 tbsp. butter 4-5 minutes on each side or until juices run clear. Meanwhile, in small bowl, combine brown sugar, cinnamon, nutmeg and salt. Remove chops and keep warm. Add apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender. Serve with chops. 4 servings.

PEAR-NUT BISCUITS

1 3/4 cups flour

1/3 cup packed brown sugar

2 tsp. baking powder

3/4 tsp. salt

3 tbsp. cold butter

1 egg

1/2 cup half-and-half cream

1 cup chopped peeled ripe pears

1/4 cup chopped pecans


In large bowl, combine the flour, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into crumb mixture just until moistened. Fold in pears and pecans. Drop by 1/4 cupfuls onto an ungreased baking sheet. Bake at 400 for 15 to 18 minutes or until golden brown.

Serve warm.


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