We Provice Recipes

A very versatile apple and walnut filling that can be used to enhance a variety of dishes...

Yields: (2 cups)

INGREDIENTS:

1 tablespoon unsalted butter
1/4 cup dark brown sugar
1 cup walnuts, finely chopped
2 cups of fresh granny smith apples, peeled, cored, and cubed small
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch

METHOD:

Combine butter, brown sugar, and chopped walnuts in a small saucepan, and cook while stirring for 3 minutes. Add apples, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch.  Heat while stirring until filling thickens and apples are tender, but not mushy. Let filling cool completely.


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Tip:  This filling (or sauce) can be used to fill crepes, stuff braided bread, serve along side pork chops, or over vanilla ice cream, over hot oatmeal, waffles, pancakes, and so on.  -- The uses are endless - Enjoy!

Sweet, spiced, apples are tucked between two layers of oats, nuts and brown sugar. This is a classic apple crisp with a twist.

 1 cup all purpose flour
1 cup rolled oats
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (see note)
¾ cup packed brown sugar
¾ cup cold butter
4 cups sliced and peeled apples
1 cup pecans chopped
.In a large bowl, mix the flour, oatmeal, cinnamon,nutmeg and brown sugar. Cut in the cold butter until mixture looks crumbly. Stir in chopped nuts.
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Spread half of this mixture into the bottom of a 10" pie plate and pack it down.
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In a heavy pan, saute the apple slices in a tablespoon of butter, ½ cup brown sugar and ¼ teaspoon of cinnamon and a pinch of nutmeg, JUST UNTIL THE APPLES BEGIN TO SOFTEN. Place this layer on top of the crumb crust.

Top the apples with the rest of the reserved oat mixture and gently pat down. Bake in 375 degree preheated oven for 35 to 40 minutes. Serve with ice cream.

NOTE: I have never been a big fan of nutmeg until I recently started using freshly grated nutmeg seed. It is an entirely different taste than you get in the pre-ground nutmeg. A jar of seeds has a LONG shelf life and they really make a huge difference in baked goods.

Now these smoothies will guarantee a bright and refreshing start to any day... Wow, a fantastic historical write-up on smoothies that included featuring my photograph in the mention... http://www.healthysmoothierecipeshq.com/ smoothies-history-what-every-smoothie-maker-should-know

Serves: (2)

Prep: 5 mins.
Posted by Sandra

INGREDIENTS


Note: 
Before peeling oranges, you may want to cut a slice off first for garnishing.



2 oranges, peeled, and chopped into small chunks
1 apple, peeled, cored, and chopped into small chunks
1 (6 oz. container) of orange yogurt
½ cup milk
1 cup ice cubes
½ teaspoon vanilla extract
1 tablespoon honey

--2 drinking straws

METHOD:

Add all ingredients to blender, and puree until smooth and creamy. Pour into glasses and serve. – Enjoy!

Its Dinner Divas time and once again it was my turn to make dessert.  The theme was Swedish food which is not the easiest to work with but I was able to find a Swedish dessert thanks to Stacey Snacks!  This was easy enough that I was able to make it and not worry too much about it being perfect.  It is a very simple rustic dish that everyone seemed pleased with....even though I forgot to peel the apples! Talk about rustic!  If you ever find yourself with an abundance of apples youve got to give Swedish Apple Pie a try. 



Swedish Apple Pie
Source: Stacey Snacks


Ingredients:

5 medium apples, peeled and sliced
1/2 cup chopped walnuts
1/4 cup sugar (for sprinkling)
2 tsp cinnamon
1/8 tsp. cloves

Topping:

1 cup sugar
1 cup flour
3/4 cup butter (1 and 1/2 sticks)
1 egg


Directions:

Preheat oven to 350F. Butter a 9" pie pan and fill with sliced apples & walnuts.

Mix the 1/4 cup sugar with the cinnamon and cloves. Sprinkle over apples and coat well.

Melt butter and add remaining ingredients (flour, sugar and egg). Pour the batter over apples and spread with a rubber spatula.

Bake for about 45 minutes or until golden.