The Best of Apples From Edna’s Kitchen

Apple Varieties

Some Fun Facts About Apples:

Apples contain no fat, sodium or cholesterol and are a good source of fiber.

Apples ripen six to ten times faster at room temperature than if they are refrigerated.

More than 2,500 varieties of apples are grown in the United States, but only the crabapple is native to North America.

Apples are a member of the rose family.

It takes about 36 apples to create one gallon of apple cider.

Table of Contents:

Beverages:

Hot Cranberry-Apple Cider

Hot Spiced Cider

Slow-Cooker Apple Cider Sparklers

Salads:

Apple-Gorgonzola Salad with Red Wine Vinaigrette

Waldorf Salad

Honey-Mustard Coleslaw with Apples

Breads:

Apple-Bacon Mini Loaves

Apple-Cheddar Muffins

Sausage and Apple Cheddar Biscuit Bake

Apple, Bacon and Cheddar Waffles

Zucchini Apple Bread 

Sausage, Dried Cranberry and Apple Stuffing

Main Dishes:

Apple Cider Glazed Chicken

Cider-Glazed Pork

Butternut Squash with Fennel and Apple

Treats:

Snickerdoodle Apple Cobbler

Dutch Apple Pie

Applesauce Spice Cake

Caramel-Apple Upside-Down Cake

Apple Crisp
Hot-Cinnamon-Apple-Cider

Beverages:

Hot Cranberry-Apple Cider

Ingredients:

2 quarts apple cider

1 ½ quarts cranberry juice (not cocktail, no sugar added) 

¼ cup packed brown sugar

4 sticks cinnamon

1 ½ teaspoons whole cloves

Spiced rum or cinnamon schnapps, if desired

1 orange, thinly sliced

Steps:

In a 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.

Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.

Garnish with fresh orange slices. Serve hot.

 

Hot Spiced Cider

Ingredients:

6 cups apple cider

½ teaspoon whole cloves

¼ teaspoon ground nutmeg

3 cinnamon sticks

Steps:

1 In a 3-quart saucepan, heat ingredients to boiling over medium-high heat. Reduce heat; simmer uncovered 10 minutes.

2 Before serving, strain cider mixture to remove cloves and cinnamon, if desired. Serve hot.

 

Slow-Cooker Apple Cider Sparklers

Ingredients:

1 quart (4 cups) apple cider

3 cinnamon sticks (3 inch)

3 whole cloves

1 piece (1 inch) gingerroot, peeled

¼ teaspoon freshly grated nutmeg

Grated peel of 2 lemons

3 Tablespoons lemon juice

Grated peel of 1 orange

3 Tablespoons orange juice

1 vanilla bean, split, seeded

¼ cup packed brown sugar

1 bottle (750 ml) sparkling white wine or champagne

Orange, lemon and apple slices, if desired

Steps:

Pour cider into a 3-quart slow cooker. Add cinnamon sticks, cloves, gingerroot, nutmeg, lemon peel, lemon juice, orange peel, orange juice, vanilla bean and brown sugar; mix well.

Cover; cook on Low heat setting for 3 hours.

Remove cinnamon sticks, cloves, gingerroot and vanilla bean before serving. Keep cider warm in a slow cooker, or transfer to a heat proof pitcher if serving immediately.

Ladle or pour cider into mugs, filling halfway; fill rest of mug with wine. Garnish with orange, lemon and apple slices.

Tips: For a family-friendly cider, substitute club soda or sparkling water for the wine or champagne. Don’t have a slow cooker? You can cook this on the stove instead; just simmer over low heat. To make it easy to remove the spices, tie them in a double thickness of cheesecloth or paper coffee filter before adding to the cider.
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Salads:

Apple-Gorgonzola Salad with Red Wine Vinaigrette

Ingredients:

Vinaigrette

⅓ cup olive or vegetable oil

¼ cup red wine vinegar

2 Tablespoons sugar

1 teaspoon Dijon mustard

1 clove garlic, finely chopped

Salad

1 bag (10 oz) mixed baby greens or Italian-blend salad greens

1 medium red or green apple, chopped (1 cup)

½ cup crumbled Gorgonzola or blue cheese (2 oz)

⅓ cup chopped walnuts, toasted

Steps:

In a small bowl, beat vinaigrette ingredients with wire whisk until smooth.

In a large bowl, toss salad ingredients with vinaigrette just before serving.

 

Waldorf Salad

Ingredients:

¾ cup mayonnaise or salad dressing 

1 tablespoon plus 2 teaspoons lemon juice

1 tablespoon plus 2 teaspoons milk 

3 medium unpeeled red eating apples, coarsely chopped (3 cups)

3 medium celery stalks, chopped (1 ½ cups)

½ cup coarsely chopped walnuts 

*optional ¼ cup raisins*

Steps:

1 Mix mayonnaise, lemon juice and milk in a medium bowl.

2 Stir in apples, celery and nuts. Cover and refrigerate any remaining salad.

 

Honey-Mustard Coleslaw with Apples

Ingredients:

1 bag (16 oz) coleslaw mix (8 cups)

½ cup chopped green onions (8 medium)

2 medium apples, cored and cut into matchstick pieces

1 cup light honey-mustard dressing

Steps:

In a large bowl, toss all ingredients.

Serve immediately, or cover and refrigerate up to 24 hours before serving.

Tips: Granny Smith apples make a perfect choice for this salad. Their tart flavor stands up well with the cabbage and dressing. Instead of using a bag of coleslaw mix, toss 7 cups of shredded green and red cabbage with 1 cup shredded carrots.
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Breads:

Apple-Bacon Mini Loaves

Ingredients:

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

¼ teaspoon salt

1 egg

½ cup 2% milk

2 tablespoons butter, melted

1 cup (4 ounces) shredded sharp cheddar cheese

⅓ cup crumbled cooked bacon

¼ cup finely chopped apple

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.

Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

 

Apple-Cheddar Muffins

Ingredients:

1 egg

2 cups premix baking mix (Bisquick)

¾ cup coarsely chopped peeled cooking apple

⅔ cup shredded Cheddar cheese

⅓ cup sugar

⅔ cup milk 

2 Tablespoons vegetable oil

1 teaspoon ground cinnamon

Steps:

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or line with paper baking cups.

In a medium bowl, beat the egg slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups.

Bake for 17 to 19 minutes or until golden brown. Serve warm.

 

Sausage and Apple Cheddar Biscuit Bake

Ingredients:

1 package (1 lb) bulk pork sausage

4 medium cooking apples, coarsely chopped (4 cups)

1 large onion, chopped (1 cup)

6 eggs

½ teaspoon salt

2 ¼ cups all-purpose flour

2 ½ teaspoons baking powder

2 teaspoons sugar 

¾ teaspoon baking soda

1 teaspoon salt

6 Tablespoons firm butter or margarine, cut into ½ -inch cubes

1 ½ cups shredded Cheddar cheese (6 oz)

2 medium green onions, finely chopped (2 Tablespoons)

1 cup buttermilk

Steps:

Heat oven to 425°F. Spray bottom and sides of a 13×9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In a 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.

In a medium bowl, beat eggs and ½ teaspoon salt with a wire whisk or fork until well mixed. Pour eggs over sausage mixture.

In a large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.

Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.

 

Apple, Bacon and Cheddar Waffles

Ingredients:

2 cups pancake and baking mix

1 ⅓ cups milk

2 Tablespoons vegetable oil

1 egg

¾ cup shredded sharp Cheddar cheese (3 oz)

1 cup crisply cooked and crumbled bacon (14 to 15 slices)

½ cup chopped apple 

Warm maple syrup

Sliced green onions, if desired

Steps:

Heat waffle maker; lightly brush with vegetable oil, if necessary. In a medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well. Mix in shredded cheese, 1/2 cup of the crumbled bacon and the chopped apple.

Pour ½ cup batter onto the center of the hot waffle maker. (Waffle makers vary in size; check manufacturer’s directions for recommended amount of batter). Close lid of waffle maker. Bake according to the manufacturer’s directions or until the steaming stops and the waffle is golden brown; carefully remove the waffle. Repeat with remaining batter.

Top each waffle with heaping tablespoonful bacon; serve warm with maple syrup. Garnish with sliced green onions.

 

Zucchini Apple Bread 

Ingredients:

4 cups all-purpose flour

1 Tablespoon baking soda

1-½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

5 large eggs

1-½ cups vegetable oil

2 cups sugar

1 cup packed brown sugar

1 Tablespoon vanilla extract

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1-½ cups chopped pecans

Steps:

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. 

In another bowl, beat eggs. Add oil, sugars and vanilla. 

Pour over dry ingredients; mix well. 

Stir in zucchini, apples and pecans (batter will be stiff). 

Spoon into three greased 8×4-in. loaf pans. 

Bake at 350° for 50-55 minutes or until done. 

Cool in pans for 10 minutes before removing to a wire rack to cool completely. 

Yield: 3 loaves.

 

Sausage, Dried Cranberry and Apple Stuffing

Ingredients:

1 pound mild bulk breakfast sausage

4 Tablespoons butter

3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

2 granny smith apples, cored and chopped

1 cup chopped celery with leaves

1 Tablespoon poultry seasoning

1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained

1 Tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh rosemary

6 cups boxed bread cubes (croutons)

⅓ cup chopped fresh parsley leaves

2 to 3 cups chicken stock

1 Tablespoon salt

2 teaspoons ground black pepper

Steps:

Preheat the oven to 375 degrees F.

Saute the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. 

Using a slotted spoon, transfer the sausage and drippings to a large bowl. 

Melt the butter in the same skillet over medium-high heat. 

Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the are soft, about 8 minutes. 

Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. 

Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper. 

Place in a casserole dish. 

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. 

Remove and serve immediately.

 

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Main Dishes:

Apple Cider Glazed Chicken

Ingredients:

1 large sweet potato, peeled and cubed

2 apples, sliced

2 Tablespoons olive oil, divided

1 Tablespoon chopped fresh rosemary

kosher salt

Freshly ground black pepper

6 bone-in, skin-on chicken thighs, trimmed

⅔ cup apple cider

2 Tablespoons honey

1 Tablespoon Grainy mustard

1 Tablespoon butter

3 rosemary sprigs, for skillet

Steps:

Preheat the oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.

In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.

To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven.

Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

Serve chicken and potatoes with pan drippings.

 

Cider-Glazed Pork

Ingredients:

½ cup apple cider

2 Tablespoons apple cider vinegar

1 Tablespoon whole-grain Dijon mustard

pork tenderloin

kosher salt

Freshly ground black pepper

2 teaspoons chopped fresh rosemary

3 Tablespoons. butter, divided

1 Tablespoon extra-virgin olive oil

Steps:

Preheat the oven to 400°.

Whisk together cider, cider vinegar, and mustard in a small bowl and set aside.

Trim any excess fat or silver skin from the tenderloin. Pat the pork dry with paper towels and season with salt, pepper and rosemary.

In a large ovenproof skillet, heat 1 tablespoon butter and oil together over medium-high heat. Add the pork and sear until the bottom develops a golden-brown crust. Turn with tongs and continue to brown all sides, about 4 minutes more. Transfer pan to the oven. Roast until an instant-read thermometer registers 140°; 12 to 15 minutes, depending on the thickness of the meat. (The pork will continue to cook when it’s basted in the cider sauce.) Remove the skillet from the oven and transfer the pork to a clean plate to rest.

Place the skillet over medium-high heat. Add the cider-mustard mixture and scrape up the browned bits on the bottom of the pan with a wooden spoon, then add remaining 2 tablespoons butter. Bring to a simmer then return the pork to the skillet. Spoon the cider mixture onto the pork by carefully tilting the skillet so that the liquid pools in the bottom of the pan. Continue to spoon the sauce onto the pork until the liquid reduces and thickens, about 2 minutes more.

Let rest for 5 to 10 minutes before slicing. Cut the pork into slices and drizzle with more sauce. Serve warm.

 

Butternut Squash with Fennel and Apple

Ingredients:

One 3-pound butternut squash, peeled, seeded and sliced crosswise into ¼ -inch-thick pieces 

2 Gala apples, cored and sliced into ¼ -inch-thick pieces 

1 medium fennel bulb, halved and sliced into ¼ -inch-thick pieces 

2 Tablespoons extra-virgin olive oil 

1 Tablespoon honey 

1 Tablespoon minced fresh thyme 

Sea salt 

Freshly ground pepper

Steps:

Preheat the oven to 425°. In a large bowl, toss the squash, apples and fennel with the olive oil, honey and thyme. Season with salt and pepper. Spread the squash, fennel, and apple on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooling for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.
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Treats:

Snickerdoodle Apple Cobbler

Ingredients:

Topping

1 pouch (17.5 oz) sugar cookie mix

½ cup butter, softened 

1 egg 

5 teaspoons sugar

¾ teaspoon ground cinnamon

Filling

10 cups sliced peeled apples (10 medium) 

½ cup sugar

3 Tablespoons all-purpose flour

1 teaspoon ground cinnamon

2 teaspoons lemon juice

Serve With, if Desired: Vanilla ice cream or sweetened whipped cream

Steps:

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In a large bowl, stir cookie mix, softened butter and egg with a spoon until soft dough forms. In a small bowl, mix 5 teaspoons of sugar and ¾ teaspoon cinnamon until blended. Set aside.

In another large bowl, stir Filling ingredients until well coated. Spread evenly in a baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top.

Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream.

Tips: Granny Smith apples were used in developing this recipe, but McIntosh, Braeburn, Honeycrisp or any other type of baking apple will do just fine. Baking apples are those that are firm enough to keep their shape in the heat of the oven, so your dessert doesn’t turn out mushy. Baking apples can be tart or sweet, so you can pick the one that best suits your tastes.

There’s no need to peel the apples used in this dessert, unless you prefer to do so.

When adding your topping, use a cookie scoop to make portioning cookie dough quick and consistent.

 

Dutch Apple Pie

Ingredients:

Crust

1 cup all-purpose flour

½ teaspoon salt

⅓ cup plus 1 Tablespoon shortening

2 to 3 Tablespoons cold water

Filling

8 cups sliced cored peeled apples

½ cup granulated sugar

¼ cup all-purpose flour

¼ teaspoon ground cinnamon

1 Tablespoon lemon juice

Topping

½ cup unsalted butter, softened

1 cup all-purpose flour

⅔ cup packed brown sugar

1 Tablespoon granulated sugar

Steps:

In a medium bowl, mix 1 cup flour and salt. Cut in shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and the pastry almost leaves the side of the bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into a flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate for about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 400°F. On a surface sprinkled with flour, using a floured rolling pin, roll pastry dough into a circle 2 inches larger than a 9-inch pie plate. Fold pastry into fourths; place it on a pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

In a large bowl, toss Filling ingredients. Pour into the pie plate, mounding apples toward the center.

In a medium bowl, use a pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to the cooling rack to cool.

Tips: Choose crisp and tart-sweet apples—consider Empire, Granny Smith, Honey Crisp, Braeburn, Cortland—as they hold their shape and aren’t too juicy. What makes a “Dutch” pie? The streusel topping, a nearly irresistible, crunchy sweet mixture of sugar, butter, flour, and nuts, probably comes from other Germanic-styles of baking.

 

Applesauce Spice Cake

Ingredients:

Cake

2 ¼ cups all-purpose flour

1 ½ cups granulated sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ⅓ cups applesauce

⅓ cup oil

2 eggs 

¾ cup chopped peeled apple (1 medium)

½ cup raisins, if desired

Frosting

¼ cup butter (do not substitute margarine)

4 cups powdered sugar

¼ teaspoon ground cinnamon

1 teaspoon vanilla

6 to 8 tablespoons apple juice or milk

Steps:

Heat oven to 350°F. Grease and flour a 13×9-inch pan. In a large bowl, mix flour, granulated sugar, 2 teaspoons cinnamon, the baking powder, baking soda and salt. Add applesauce, oil and eggs; beat on low speed of electric mixer until moistened. Beat 2 minutes at high speed. With a spoon, fold in apple and raisins; pour into pan.

Bake for 28 to 38 minutes or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.

Heat butter in a medium saucepan over medium heat until light golden brown, stirring frequently. Remove from heat; cool 2 to 3 minutes. Beat in powdered sugar, ¼ teaspoon cinnamon, the vanilla and enough apple juice for desired spreading consistency. Immediately spread over the top of the cooled cake. (Frosting sets up quickly).

Tips: Be sure to use butter for the frosting. Browning the butter gives the frosting a toasty flavor. Margarine does not brown like butter does.

Once the butter begins to brown, it quickly progresses to burned. As soon as the butter begins to turn a golden color, remove the pan from the heat. The heat of the metal pan will continue to brown the butter.

 

Caramel-Apple Upside-Down Cake 

Ingredients:

Topping

¼ cup butter or margarine

⅔ cup packed brown sugar

½ teaspoon ground cinnamon

2 medium apples, peeled, cut into 1/2-inch wedges

Cake

1 ⅓ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

1 cup granulated sugar

½ cup butter or margarine, softened

2 eggs

½ teaspoon vanilla

¼ cup milk

Whipped Cream

1 cup whipping cream

2 Tablespoons granulated sugar

Steps:

Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.

In a 1-quart saucepan, melt ¼ cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in ½ teaspoon cinnamon. Pour into the pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.

In a medium bowl, mix flour, baking powder, ½ teaspoon cinnamon and the salt; set aside. In a large bowl, beat 1 cup granulated sugar and ½ cup butter with an electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.

Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool on the cooling rack for 15 minutes. Meanwhile, in a medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.

Run the knife around the sides of the pan to loosen the cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

 

Apple Crisp

Ingredients:

4 medium tart cooking apples, sliced (4 cups)

¾ cup packed brown sugar

½ cup all-purpose flour 

½ cup quick-cooking or old-fashioned oats

⅓ cup butter or margarine, softened 

¾ teaspoon ground cinnamon

¾ teaspoon ground nutmeg

Cream or Ice cream, if desired 

Steps:

1 Heat oven to 375ºF. Grease bottom and sides of an 8-inch square pan with shortening.

2 Spread apples in a pan. In a medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

3 Bake about 30 minutes or until the topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

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More Recipes From Edna’s Kitchen:

https://cch217.wordpress.com/2020/05/07/summer-fun-from-ednas-kitchen/

 

https://cch217.wordpress.com/2019/05/30/ednas-kitchen-presents-simply-salads/

Summer Fun From Edna’s Kitchen

10-fruits-and-vegetables

Drinks

Sparkling Strawberry-Lemonade Slush

Red and Blue Lemonade Cocktail

Sparkling Summer Limeade

Non-Alcoholic White Grape Spritzer

Pineapple Ginger Sparkler

 
Salads

Easy Chickpea Salad

Grilled Stone Fruit Salad

Grilled Mexican Quinoa Salad

Cucumber Caprese Salad

Tomato and Herb Salad

 
Main Dishes

Sheet-Pan Sesame Beef and Broccoli

Spicy Skillet Chicken

BLT Pasta

Easy Pork Stir-Fry

Impossibly Easy Zucchini Pie

 
Desserts

Berry Lush

Strawberry Kiwi Fruit Pizza

Sangria Poke Cake

Summer Fruit-Topped Sorbet Sundae

 

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Drinks

Sparkling Strawberry-Lemonade Slush
Ingredients:
1 can (12 oz) frozen lemonade concentrate, thawed
1 bag (10 oz) frozen strawberries, thawed
1 cup water
5 cups ginger ale, club soda or lemon-lime carbonated beverage

Steps:
In a blender, place lemonade concentrate and strawberries; blend on high speed until smooth. Pour into a nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.
If the mixture is frozen solid, let it stand at room temperature for about 15 min. For each serving, measure ½ cup slush mixture into 8-oz glass; stir in ½ cup ginger ale. Serve immediately.

Red and Blue Lemonade Cocktail
Ingredients:
2 cans (12 oz each) frozen lemonade concentrate, thawed
12 cups sparkling water
2 medium lemons, cut into slices
1 pint (2 cups) blueberries
1 pint (2 cups) raspberries
1 lb strawberries, stemmed and halved
1 cup mint leaves
12 oz limoncello, optional

Steps:
Fill a bowl with water, add 1 sliced lemon. Freeze completely, about 4 hours.
In a large pitcher or glass drink dispenser, add lemonade concentrate. Pour in sparkling water. Mix well.
Remove bowl from freezer. Dip the bowl into warm water, and turn the ice out. Put ice in a pitcher of lemonade mixture. Add other sliced lemon, berries and mint leaves.
Pour into glasses, and add 1 oz limoncello to each.

Sparkling Summer Limeade
Ingredients:
1 cup blackberries or blueberries
1 cup kiwi fruit, peeled and diced
1 cup fresh diced pineapple
1 cup fresh diced mango
1 cup strawberries, hulled and sliced
¾ cup limeade concentrate, thawed
1 liter (4 cups) lemon-lime soda or ginger ale, chilled

Steps:
Layer blackberries, kiwi fruit, pineapple, mango and strawberries in a 64 oz pitcher. Drizzle with limeade concentrate, top with soda.
Tips: Dice fruit up to 24 hours in advance and store in the refrigerator. When it’s time to make your drink, you’ll have chilled fruit that will keep your drink cold.
To booze it up, add a cup of lime vodka to the mix.

Non-Alcoholic White Grape Spritzer
Ingredients:
½ cup green grapes, frozen
½ cup red grapes, frozen
1 orange, thinly sliced
1 lemon, thinly sliced
4 cups bottle ginger ale, chilled
4 cups white grape juice

Steps:
Fill a 64 oz pitcher with grapes, orange slices and lemon slices. Top with ginger ale and grape juice. Serve immediately.

Pineapple Ginger Sparkler
Ingredients:
4 cups (1 liter) ginger ale, chilled
4 cups pineapple juice, chilled
1 piece (2 inch) fresh ginger, sliced thin
1 orange, thinly sliced
½ cup fresh basil leaves, destemmed

Steps:
In a 64 ounce pitcher, combine the ginger ale and pineapple juice. Top with oranges, ginger and basil.

 

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Salads

Easy Chickpea Salad
Ingredients:
3 lemons
2 Tablespoons olive oil
1 Tablespoon minced garlic
1 cucumber, chopped small
½ red onion, chopped small
1 cup cherry tomatoes, halved
1 can (19 oz) Chickpeas, drained and rinsed
Salt and pepper, to taste
2 Tablespoons chopped fresh parsley (or more, to taste)

Steps:
Squeeze the juice of three lemons into your serving bowl. Add olive oil and minced garlic.
Add cucumber, red onion, cherry tomatoes and chickpeas to the bowl and stir to combine. Season with salt and pepper to taste.
Sprinkle parsley on top to garnish. Refrigerate for one hour prior to serving.

Grilled Stone Fruit Salad
Ingredients:
2 firm ripe peaches, halved, pits removed
2 firm ripe plums, halved, pits removed
2 firm ripe apricots, halved, pits removed
2 Tablespoons butter, melted
¼ cup olive oil
2 Tablespoons honey
2 Tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper
1 container (5 oz) baby arugula
4 oz crumbled feta cheese
¼ cup chopped roasted, salted almonds

Steps:
Heat gas or charcoal grill. Brush cut sides of peaches, plums and apricots with melted butter. Place fruit cut sides down on the grill over medium heat. Cover grill; cook 2 to 3 minutes or until grill marks form; turn 90°F, and cook 2 to 3 minutes longer to make perpendicular grill marks.
Transfer fruit to the cutting board; let cool 5 minutes or until cool enough to handle. Cut fruit into wedges.
Meanwhile, in a large bowl, beat olive oil, honey, lemon juice, salt and pepper with whisk. Reserve 1/4 cup of vinaigrette in the container; set aside. Add arugula to a large bowl of remaining vinaigrette; toss to coat. Transfer to a serving platter. Return reserved vinaigrette to a large bowl; add grilled fruit, and toss to coat.
Top arugula mixture with grilled fruit, cheese and almonds.

Grilled Mexican Quinoa Salad
Ingredients:
⅓ cup olive oil
1 ½ cups white quinoa, drained, rinsed
1 package (1 oz) original taco seasoning mix
2 ¼ cups chicken broth (from 32-oz carton)
3 Tablespoons lime juice
½ teaspoon salt
1 large poblano chile, cored, seeded and cut in quarters
1 large red bell pepper, cored, seeded and cut in quarters
1 medium zucchini, cut lengthwise in quarters
½ large red onion, cut into 8 wedges
1 teaspoon honey
½ cup crumbled Cotija cheese
3 Tablespoons chopped fresh cilantro leaves

Steps:
Heat gas or charcoal grill. Line 15x10x1-inch pan with foil.
In a 2-quart saucepan, heat 1 teaspoon of the oil over medium heat. Add rinsed quinoa and 2 tablespoons of the taco seasoning mix. Stir 1 minute. Add broth. Heat to simmering. Cover; reduce heat to low, and cook 15 to 18 minutes or until all of the liquid is absorbed and quinoa is fluffy. Transfer to a medium bowl to cool for 15 minutes.
Meanwhile, mix remaining taco seasoning mix, 2 tablespoons of the oil, 1 tablespoon of the lime juice and the salt in a small bowl. Place poblano chile, bell pepper, zucchini and onion in a foil-lined pan. Brush both sides of vegetables with lime mixture. Place vegetables directly on the grill over medium-high heat. Cover grill; cook 7 to 8 minutes, turning once, until grill marks appear and vegetables are crisp-tender. Cool for 10 minutes. Chop vegetables, and add to a bowl of cooled quinoa; stir to combine.
In a small bowl, beat remaining 2 tablespoons lime juice, remaining 3 tablespoons oil and the honey with whisk to make dressing. Stir dressing into quinoa-vegetable mixture, and transfer to a platter. Top with cheese; garnish with cilantro.
Tips: Quinoa is a very easy grain to prepare. Rinsing the quinoa is important to remove a natural powder coating that can have an aftertaste. This recipe uses less liquid than most package directions but yields a lighter texture.
When cutting your onion for the grill, leave the root end on. Cut each wedge through the root, and the onion will stay together better when grilling.

Cucumber Caprese Salad
Ingredients:
2 large English cucumbers
1 pint heirloom cherry tomatoes, halved
2 cups mini mozzarella cubes or balls
½ cup fresh chopped basil
⅓ cup olive oil
3 Tablespoons white balsamic vinegar
Salt and pepper to taste

Steps:
Use a spiralizer or julienne peeler to peel cucumber into noodles. Place in a large serving bowl.
Toss with tomatoes, mozzarella and basil. Drizzle with olive oil and balsamic. Season to taste. Serve immediately and enjoy.

Tomato and Herb Salad
Ingredients:
Dressing
¼ cup extra-virgin olive oil
3 Tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon freshly ground pepper
Salad
5 tomatoes (assorted varieties, including yellow and/or heirlooms), sliced or cut into wedges
1 cup small grape tomatoes, cut in half
¼ cup thinly sliced sweet onion (such as Walla Walla or Maui)
2 Tablespoons chopped fresh basil leaves
2 Tablespoons chopped fresh Italian (flat-leaf) parsley
2 Tablespoons chopped fresh oregano leaves

Steps:
In a small bowl, beat dressing ingredients with wire whisk until well blended.
On a large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.
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Main Dishes

Sheet-Pan Sesame Beef and Broccoli

Ingredients:
¼ cup Asian sesame dressing (from 8-oz bottle)
1 Tablespoon soy sauce
4 cups fresh broccoli florets (about ½ lb)
1 Tablespoon packed brown sugar
½ teaspoon salt
1 ¼ lb boneless beef sirloin steak, cut into 2-inch pieces
2 teaspoons sesame seed
Cooked white rice, if desired
Green onions, sliced on the bias, if desired

Steps:
Heat oven to 450°F. Spray 15x10x1-inch rimmed sheet pan with cooking spray.
In a large bowl, mix dressing and 1 teaspoon of the soy sauce; add broccoli, and toss to coat. Pour broccoli mixture onto pan; spread in a single layer. In the same bowl, mix brown sugar, salt and remaining 2 teaspoons soy sauce. Add beef to mixture; turn to coat. Add beef to the pan with broccoli. Roast 10 to 14 minutes or until beef is cooked to desired doneness (145°F for medium-rare) and broccoli is fork-tender. Sprinkle it with sesame seed.
Serve with rice and green onions.
Spicy Skillet Chicken

Ingredients:
1 to 2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon pepper
4 boneless skinless chicken breasts (about 1 ¼ lb)
1 Tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
⅓ cup Thick ‘n Chunky salsa
2 cups hot cooked rice

Steps:
In a small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
In a 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook for 8 to 10 minutes, turning once, until the juice of chicken is clear when the center of thickest part is cut (170°F).
Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are hot. Serve with rice.

BLT Pasta

Ingredients:
3 ½ cups chicken broth
8 oz uncooked penne pasta (2 ⅓ cups)
¼ teaspoon black pepper
2 Tablespoons butter
1 bag (5 oz) fresh baby spinach
1 ½ cups grape or cherry tomatoes, halved
1 package (12 oz) applewood smoked bacon, cooked and coarsely chopped
Shredded Parmesan cheese, chopped fresh chives or chopped fresh basil leaves, if desired

Steps:
In a 4-quart Dutch oven, heat chicken broth, pasta and black pepper to boiling over high heat. Reduce heat to medium; simmer uncovered 11 to 14 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
Reduce heat to medium-low. Stir in butter until melted. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; stir in tomatoes and bacon. Top with remaining ingredients.

Easy Pork Stir-Fry

Ingredients:
¾ cup chicken broth (from 32-oz carton)
2 Tablespoons cornstarch
2 Tablespoons soy sauce
1 Tablespoon natural rice vinegar
1 Tablespoon packed brown sugar
2 Tablespoons vegetable oil
1 lb pork tenderloin, cut in ½ -inch strips
1 Tablespoon chile garlic sauce
1 teaspoon finely chopped fresh ginger root
1 cup thinly sliced shiitake mushrooms
1 cup thinly sliced bok choy
1 cup shredded red cabbage
1 teaspoon roasted sesame seed
Hot white rice, lime wedges, green onions and chopped fresh cilantro leaves, for serving

Steps:
In a medium bowl, mix broth, cornstarch, soy sauce, vinegar and brown sugar. Beat with fork until smooth. Set aside.
In a 12-inch nonstick skillet or work, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add pork; cook 6 to 8 minutes, turning once, until cooked through. Add chile garlic sauce and ginger root; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
Wipe out the skillet. Add remaining 1 tablespoon oil to the skillet over medium-high heat. Add mushrooms and bok choy; cook 5 to 7 minutes, stirring frequently, until tender and browned. Add red cabbage; cook 30 to 60 seconds longer or until softened.
Return pork mixture to skillet. Stir sauce; add to pork and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until the sauce is thickened. Stir in sesame seeds. Serve with rice, lime wedges, green onions and cilantro.
Tips: Don’t turn the meat until it “releases.” If the oil is hot and your pork is dry, it will release (turn easily) once browned on the first side. If you try to move it too early, it will stick to the pan.
Don’t skip the step of trimming the pork tenderloin. That membrane doesn’t cook away, and it prevents flavors and seasonings from getting to the meat. To remove slippery silverskin, run a knife underneath the shiny membrane, and slice to remove the silverskin while removing as little meat as possible.

Impossibly Easy Zucchini Pie

Ingredients:
1 cup chopped zucchini
1 cup chopped tomato
½ cup chopped onion
⅓ cup grated Parmesan cheese
⅔ cup Bisquick mix
¾ cup milk
2 eggs
½ teaspoon salt
¼ teaspoon pepper

Steps:
Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9×1 ¼ inches.
Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
Bake about 35 minutes or until a knife inserted in the center comes out clean. Cool for at least 10 minutes.

 

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Desserts

Berry Lush

Ingredients:
1 pouch (17.5 oz) Sugar Cookie Mix
Butter and egg called for on cookie mix pouch for drop cookies
⅓ cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
¾ cup seedless raspberry jam
1 container (12 oz) frozen whipped topping, thawed
3 cups fresh blueberries
2 boxes (3.3 oz each) white chocolate-flavor instant pudding & pie filling mix
3 cups cold milk
1 cup fresh raspberries

Steps:
Heat oven to 375°F. Make and bake drop cookies as directed on the pouch. Cool completely, at least 30 minutes.
In the food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process the second half of cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In an ungreased 13×9-inch pan or baking dish, press cookie crumb mixture firmly in the bottom. Set aside.
In a medium bowl, beat cream cheese, powdered sugar and jam with an electric mixer on medium speed until smooth, scraping down the side of the bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Sprinkle 2 cups of the blueberries over cream cheese mixture.
In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over the berry layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over the pudding layer; spread evenly. Cover and refrigerate 4 hours.
When ready to serve, sprinkle raspberries and remaining 1 cup blueberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Strawberry Kiwi Fruit Pizza

Ingredients:
1 stick (½ cup) butter, softened
1 pouch (17.5 oz) Sugar Cookie Mix
1 large egg
1 block (8 oz) cream cheese, softened
¾ cup lemon curd
1 ½ cups frozen whipped topping, thawed
3-4 kiwi, peeled and cut into thin slices
1 pint strawberries, washed and sliced

Steps:
Preheat the oven to 350°F. Lightly spray a 15 x 10-inch jelly roll pan with baking spray and line with parchment paper. (The cooking spray will help the parchment paper stay in place.)
Beat the butter until light and fluffy. Add the Sugar Cookie Mix and egg and beat just until combined. Press the cookie dough into a thin layer in the prepared pan.
Bake for 12 to 15 minutes until golden brown. Remove from the oven and allow to cool completely.
Beat the cream cheese and lemon curd together until light and fluffy. Add the whipped topping and beat until well combined.
Spread over the cooled cookie crust.
Cut some of the slices of kiwi in half and arrange, overlapping slightly, around the outside border of the cookie. Cut the remaining kiwi into smaller pieces and arrange them along with the strawberry slices over the lemon cheesecake filling.
Store in the refrigerator until ready to serve. Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles.

Sangria Poke Cake

Ingredients:
1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 cup water
1 box (3 oz) orange-flavored gelatin
¼ cup sweet white wine, such as Riesling
¼ cup brandy
1 pint heavy whipping cream
1 cup sliced fresh peaches (about 1 medium)
1 cup fresh raspberries

Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Make the cake as directed on the box for a 13×9-inch pan. Cool 15 minutes; use a fork or wooden skewer to poke holes all over the top of the cake, cleaning off the end with a paper towel as needed.
Meanwhile, in a 2-quart saucepan, heat 1 cup water to boiling. Remove from heat; stir in gelatin, wine and brandy until gelatin dissolves. Pour evenly over the cake. Refrigerate 3 hours.
In a large bowl, beat whipping cream with an electric mixer on high speed until soft peaks form. Frost cake with whipped cream; garnish with peaches and raspberries.

Summer Fruit-Topped Sorbet Sundae

Ingredients:
1 nectarine, chopped (1 cup)
¾ cup fresh raspberries
¾ cup fresh blueberries
2 Tablespoons sugar
2 teaspoons orange-flavored liqueur or orange juice
1 pint (2 cups) lemon sorbet
4 thin ginger cookies

Steps:
In a small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes but no longer than 4 hours.
Into each of 4 serving dishes, scoop ½ cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each serving with 1 cookie.

 

More from Edna’s Kitchen:

https://cch217.wordpress.com/2019/05/30/ednas-kitchen-presents-simply-salads/

 

 

The Weaving of Words

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I’ve started this post three times now, let’s just keep it simple and to the point. On Saturday February 29th all the ebooks that can be are FREE for one day only. 

The following titles from Edna’s Kitchen: ebook cookbooks 

Holiday Treats From Edna’s Kitchen

Holiday Treats From Edna’s Kitchen -Vol. 2

Edna’s Kitchen Presents: Sweet and Savory

Edna’s Kitchen Winter into Spring Cooking 

The ABC’s of Vegetables From Edna’s Kitchen

Recipes from Edna’s Kitchen

Edna’s Kitchen Presents: Milkshakes v.s. Smoothies

 

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Additional free ebooks available: Short Stories Fiction Erotic Mystery Thriller Noir 

Pieces Fall Together 

Always Jane

A Second Helping

Detective Stories 

As always I appreciate everyone’s support in this venture into writing rambling words, and weaving words of fiction. Quick side note Detective Stories is NOW available in paperback for those of you that like to hold things. 

https://www.amazon.com/gp/product/B084WG9STQ/ref=dbs_a_def_rwt_bibl_vppi_i0

For My Friend…

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Even now I have a vivid memory of neatly writing out Grandma Simpson’s recipes from her old handmade cookbook. I was tasked with writing them out on three by five index cards, the ones with the little yellow flowers across the top, and putting them in a wooden recipe box that was categorized with tags that read ‘Appetizers’ ‘Salads & Soups’ ‘Main Dishes’ and ‘Desserts’.

There were ones that we used every Thanksgiving the Cranberry Relish, the Cranberry Salad, and the Chocolate Zucchini Cake. Along with other ones like Famous Chocolate Chip Cookies, Simple Sugar Cookies with Powdered Sugar Icing.

Aww…the memories, I did a good amount of baking and cooking growing up, we also had a greenhouse and a good sized garden for most of my childhood. Things that at the time of doing, learning and being responsible for I didn’t appreciate, they were chores, water the garden, open the greenhouse, pick the sweet peas…and on and on.

Now that I’ve rambled…on to the point. Family, food, spending time together be it in the kitchen or out in the garden is something like time that you may take for granted but will always cherish.

My very dear friend that I experienced Junior High and High School with lost her mom not too long ago. Her dad has put together a lovely cookbook made up of his wife’s recipes and memories, to share with others. 

In honor and tribute to one Verdie Graham I present Jolly Roger’s Recipes for Disaster

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This is a kick ass book full of heirloom recipes, shenanigans and tomfoolery to honor my late wife Verdie who was a Kentucky Culinary Queen.

Our 50 years of marriage was a lifetime of meals and memories that I would like to share with all of you.

https://www.facebook.com/Jolly-Rogers-Recipes-for-Disaster-107321300831598/

 

https://createmycookbook.com/products/300754_315579_R

 

In closing I ask that you check out Jolly Roger’s Recipes for Disaster and share.

You can find most of my Grandma Simpson’s recipes in Edna’s Kitchen

-Megan Hinde