Monday, September 13, 2010

Apple Cinnamon Oatmeal Casserole


2 cups half-and-half or milk
1/4 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon salt
1 cup quick-cooking oats
2 tablespoons ground cinnamon
1 cup peeled chopped apple
1/2 cup chopped dried apricots
1/4 cup chopped pecans
1/2 cup raisins
2 tablespoons dried cherries
Cinnamon Oat Nut Topping:
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons chopped pecans
3 tablespoons oats
Butter, to dot the top


Preheat the oven to 350 degrees F. Grease a medium casserole dish.
Combine the half-and-half or milk, brown sugar, butter and salt in a heavy saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat. Add the oats to a casserole dish and stir in the milk mixture, cinnamon, apples, apricots, pecans, raisins and cherries. Cook’s Note: If the casserole seems dry, add milk to moisten.
Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from the oven and serve.
Cinnamon Oat Nut Topping:
Combine all ingredients in a small bowl until well combined
Recipe courtesy Susan Greene, aka Bubbles
Servings: 4-6
Prep Time: 20 min
Cook Time: 30 min
Difficulty: Easy
Cinnamon Apple on FoodistaCinnamon Apple

Pumpkin Pecan Pie


1 cup chopped pecans
1 teaspoon vanilla
1 cup canned pumpkin
4 tablespoon (1/2 stick) melted butter
1/2 cup sugar
1 cup dark corn syrup
3   eggs
1   9-inch unbaked pie shell
whipped cream


Preheat oven to 350 Degrees F. 
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up. 
Garnish with whipped cream. 
Servings: 6 to 8 slices
Prep Time: 12 min
Cook Time: 1 hour
Difficulty: Easy

Pumpkin on FoodistaPumpkin

Saturday, September 11, 2010

The Lady’s Peach Shortcake


4 cups bisquick
1/2 cup sugar
1 1/2 cup milk
2 tablespoons melted butter
1 1/2 teaspoons almond flavoring
6 peaches
1 teaspoon Fruit Fresh (fruit preservative)
Splash warm water
1 1/2 cups sugar
Whipped cream:
2 cups heavy whipping cream
1/2 cup sugar
Vanilla Ice Cream
Mint sprigs


Preheat oven to 400 degrees F.
To make the shortcakes, mix the bisquick, sugar, milk, butter, and almond flavoring in a medium size bowl and pour into 12 well greased muffin tins. Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes and pop out of pans.
Peel, core, and slice the peaches. Immediately sprinkle with Fruit Fresh to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir the sugar into the peaches, cover, and refrigerate until ready to use.
In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form.
To serve, split the biscuit in 1/2 and place bottom 1/2 on a plate. Top with 1 scoop of vanilla ice cream, pour fresh peaches and syrup on top, and place top half of biscuit over ice cream and fruit. Ladle more fresh peaches on top and finish with a dollop of whipped cream. Garnish with a mint sprig.
Servings: 12 servings
Prep Time:
Cook Time: 20 min
Difficulty: Easy

NOTES:  Peaches are healthy!  According to , " Peaches are a good source of vitamins A, B and C. A medium peach contains only 37 calories."  

Movin' to the countryGonna eat a lot of peaches! \m/

Peach on FoodistaPeach