| The Last Red Berries and the First White Snows By: Megan Gearheart November is about duality, the simultaneous existence of fall and winter, weaving in and out in a complicated dance of the changing seasons. As Clyde Watson said, it brings "the last red berries and the first white snows." It's during this month, when the wind nips our noses and drives us indoors, that nothing comforts better than spending time with friends and loved ones. In honor of togetherness and pairing up, this month we feature recipes that are twice baked and marry fall's best flavors--walnuts, nutmeg, cinnamon, and apples. Enjoy them with your friends and loved ones. Remember, as always, to ask for supervision when using sharp knives and hot surfaces. Besides, cooking is always more fun when shared with friends and family! TWICE BAKED SWEET POTATOES Hands down, the hottest couple at the Thanksgiving table is the love affair between sweet potatoes and marshmallows. But the sweet potato doesn't have to be relegated to arm candy for marshmallow, it can fly solo just fine. In that spirit we give you a recipe for twice baked sweet potatoes. Ta-da! This recipe is brought to you by Pat and Gina Neely and their Food Network Show, Down Home With The Neelys. Ingredients: 6 sweet potatoes 4 tablespoons brown sugar 4 tablespoons butter room temperature 4 ounces cream cheese 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger salt and pepper to taste Directions: 1. Preheat oven to 375 degrees F. 2. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle. 3. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula. 4. Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown. DOUBLE TROUBLE APPLE CRISP This recipe is a hybrid of a recipe that can be found on cooks.com and a recipe used by the writer’s grandmother. Her crisp always found a home on the Thanksgiving table. Ingredients 7 to 8 apples (peeled, cored, chopped/cubed) 1 cup granulated sugar 1 1/3 cup packed light brown sugar 1 cup all-purpose flour 1 cup quick cooking oats 2/3 cup melted unsalted butter 2 tablespoons ground cinnamon 1 tablespoon ground nutmeg 1/4 cup Caramel sauce (can be found at Starbucks or grocery stores) vanilla ice cream *1 baking pan 9 x 13 x 2 inches *1 baking pan 8 x 8 x 2 inches Note: You will be baking two pans of apple crisp and then layering one on top of the other for a double stacked crisp extravaganza. Directions: 1. Preheat oven to 375 degrees F. 2. Spray both pans with cooking spray. 3. Divide the sliced apples between the two pans. 4. To each pan add 1/2 cup granulated sugar, 1 tablespoon cinnamon, and 1/2 tablespoon nutmeg. 5. In a bowl, mix brown sugar, flour, oats, and butter. Stir until well moistened. Sprinkle half this mixture over 9 x 13 apples in 9x13 pan. 6. Top oat mixture with ¼ cup caramel sauce. 7. Bake both pans for 15-20 minutes. 8. Remove from oven. 9. Add apples without topping to the larger pan, creating a second layer. 10. Bake both pans for 15-20 minutes. 11. Remove from oven. 12. Spread apples from smaller pan over the topping in the larger pan, creating another layer. 13. Top with remaining oat mixture. 14. Bake until apples are tender and top is crisp. 15. Serve with vanilla ice cream. ALMOND BISCOTTI Biscotti are a typical Italian variety of twice baked cookies. This recipe comes from one of our favorite recipe websites, www.joyofbaking.com. Enjoy these delicious biscotti. Ingredients: 2 cups all purpose flour 1 teaspoon baking powder 3 large eggs 3/4 cup granulated sugar 1/4 cup butter melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup slivered almonds Directions: 1. Preheat oven to 325 degrees F. 2. In a bowl, whisk flour and baking powder. Set aside 3. In a second bowl, beat eggs and sugar. Add butter and flavorings and blend well. 4. Add flour mixture until blended. Add almonds. 5. Divide dough into 8 equal portions and roll into a 14-inch log on floured surface. 6. Place logs 2 inches apart on greased baking sheets. 7. Bake 25 minutes or until golden. Let cool 2 minutes. 8. Increase oven temperature to 375 degrees F. 9. Slice logs into 1/2 inch thick slices. Place flat on baking sheets. 10. Bake an additional 10-12 minutes until crispy and light brown. |
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