Caramel Apple Salad

May 21, 2013 by 1 Comment

Caramel Apple Salad A Pinch of Joy

Wheels is a big butterscotch fan, but I’m not.  So I was more than a little skeptical when this recipe for Caramel Apple Salad came into my hands.   Butterscotch pudding??  And pineapple??   Try it, you’ll like it , my friend urged.  Well, okay.  I did.  And you know what?  She was right — I liked it!  Of course, I had to tweak it a bit – can never leave a recipe as is! 

This is one of those so good it’s like dessert salads that are always a hit at potlucks and gatherings.  I use sugar free pudding mix to cut back on the total carbs, but you can use any instant butterscotch pudding mix.  For the same reason, I only use half the crushed pineapple called for in the original recipe.  You do NOT taste the pineapple at all in this recipe.  It provides the moisture for the dry pudding mix and a bit of texture.    Cool Whip or other whipped toppings have negligible carbs/calories.  And, of course, the apples and nuts are healthy carbs/calories.   

 You can peel the apples, but it is not really necessary.  I wash and quarter the apples and core them.  Then I slice each quarter into four or five slices – but stop just before reaching the  end so they are still fastened together.  Quickly cut evenly across and the full length of the slices.  You’ll end up with long even bits of apple with just a tiny bit of peel on one end. Not worth the time to peel for me.   Mix the dry pudding mix directly into the apples, coating them well.  Add the pecans.  You can also used dry roasted peanuts when there is a shortage of pecans and prices are sky high – or just because you like them.  We prefer pecans.   Add the crushed pineapple and its juice, just as it is in the can, to the pudding coated apples and nuts.  Stir thoroughly.  Be sure there is no dry pudding visible anywhere.  Then fold in the whipped topping, cover and refrigerate,  overnight is best but at least two hours, before serving.  I thought the bowl looked a little plain the first time so I added a bit of caramel sauce drizzled over the top and sprinkled a couple of tablespoons of toffee bits over it all.

Caramel Apple Salad A Pinch of Joy

In honor of National Salad Month here are a few more salads you might want to try:   Layered Salad,  Chicken Curry and Fruit Salad, Fruity Cranberry Relish and Bacon Potato Salad.

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out about ZipList and how it can help with your grocery list and more, click here.

Print
Caramel Apple Salad

Prep Time: 10 minutes

Total Time: 8 hours

Yield: 8

Serving Size: 1/2 cup

Caramel Apple Salad

A creamy, caramelly salad starring fresh apples and pecans!

Ingredients

  • 4 medium apples, diced
  • 2/3 cup pecans
  • 1 pkg sugar free butterscotch pudding mix, dry
  • 1 8 ounce can crushed pineapple with juice
  • 8 ounce container of frozen whipped topping
  • 1 tablespoon caramel sauce for drizzling on top, optional
  • 2 tablespoons toffee bits for sprinkling on top, optional

Instructions

  1. Peel apples, if desired. Quarter and core, then dice or chop.
  2. Add dry butterscotch pudding mix to chopped apples. Stir thoroughly to coat apples.
  3. Add pecans and crushed pineapple. Mix well.
  4. Fold in thawed whipped topping.
  5. Cover and refrigerate overnight.
  6. Garnish with caramel sauce and/or toffee bits, if desired

Notes

Charlene @ A Pinch of Joy

http://www.apinchofjoy.com/2013/05/caramel-apple-salad/

Be sure to follow A Pinch of Joy so you don’t miss a thing!  Subscribe by email or RSS, follow on facebook or twitter using the blue buttons on the header!    If you found this helpful, please share on your favorite network by clicking one of the buttons on the bottom of this post.  I’m so glad you stopped by today!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Related posts:

Filed Under: Salads Tagged With: , , , , ,

Cinnamon Apple Baked Brie

November 20, 2012 by

Baked Brie with Cinnamon Apple

The first time I tasted this, I couldn’t stop saying Oh my gosh!  This is so GOOD, this is SOOO good.  Everyone laughed at me.  Then they scooped out some of this fabulous creamy, buttery, warm and spicy wonder  onto a cracker.   And could not stop saying Oh wow!  This is SOOOOO GOOOOD!!!  We all circled around, scooping and savoring and MMMMMing,  until 20 minutes later – empty plate.

It is so easy to make.  Leave the peel on the apples to add color.  In fact, you could use a green apple and a red apple for more color.  I used Gala, but any crisp cooking apple will work.  You can leave the entire rind on the Brie if you like, but that is not our favorite part so I scrape off the top.  The side and bottom rinds will form a container for the cheese.  Water biscuits are good, but we also like a mild whole grain or nut based cracker to serve with it.   Nothing more to say but –   this is sooooo good!

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

Print
Cinnamon Apple Baked Brie

Cinnamon Apple Baked Brie

Ingredients

  • 1 8 ounce Baby Brie
  • 2 large apples, diced
  • 3/4 cup dried cranberries or other dried fruits
  • ¼ cup packed brown sugar
  • 1 tablespoon granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Small pinch of salt (about 1/8 teaspoon)
  • 4 ounces slivered almonds
  • 4 tablespoons butter

Instructions

  1. Preheat oven to 350F degrees.
  2. Unwrap Brie and gently scrape off top rind. Place in 9 inch quiche or pie pan.
  3. Wash and core apple and cut into small pieces, about ½ inch cubes.
  4. In mixing bowl, combine apples, dried fruit, sugars, spices and slivered almonds.
  5. Carefully spoon apple mixture over and then around the Brie.
  6. Melt butter in microwave and drizzle over the apple mixture.
  7. Bake for 30 minutes or until cheese is soft and bubbly.
  8. Serve immediately with mild flavored crisp crackers or water biscuits.
http://www.apinchofjoy.com/2012/11/cinnamon-apple-baked-brie/

Don’t miss a thing — subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!  

Share with others by  giving this post a Stumble, Tweet, Pin, or Facebook Like.  Your support of A Pinch of Joy is  appreciated!


 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Related posts:

Filed Under: Appetizers, Eating, Recipes Tagged With: , , , , ,

Snickers Surprise Salad

November 1, 2012 by

Snickers are my favorite candy bar!  Through college, they were often my lunch along with an apple, carrot sticks and maybe, but more often not, a sandwich.   Then at the office, they became my afternoon break staple.  Other people couldn’t function without coffee.  Me —  Snickers!     And then, once upon a time, my sister Bee brought a Snickers Salad to a family potluck.  Everyone raved.  I wondered how the Snickers Bars lasted long enough to get put in a salad.   Were they crazy???

 After the last Halloween trick or treater departed last night,  there were five Snickers bars left in the bowl.  Hmmmmm – leftover Snickers Bars.  Bee’s salad.  Of course, I did not have the recipe because I never figured there would be leftover Snickers Bars in MY lifetime in MY house.  But there I was with five of the babies in my hands.  I quickly threw them in the cupboard under a bag of something.  Out of sight,  out of mind sort of thinking.  Today I called sister Vee on her lunch hour to see if she had the recipe.  No, Bee was the specialist so she didn’t have a copy either.  I left a frantic message on Bee’s voice mail to call me after work with the recipe.  I had to work fast before temptation overtook me and there were NO leftover Snickers Bars in my lifetime in my house.

I kept my hands busy caulking and sanding and painting until  she called.  And made me talk about the weather, the families, the . . . . .  And then she gave me the recipe.  I listened in disbelief.  Is there . . . no, none of that she said.  Well, is there. . . no, none of that either.  Just three ingredients, she said.  Really.  Really??  I felt a little cheated.  But she was the specialist.

I set out my chopping board and  cut those beautiful Snickers bars into little cubes.  I washed my three apples and cut them into quarters and cored them.  Then I cut each quarter into slices and the slices into dices.  By then, the secret ingredient was soft so I scooped a big scoop into the bowl with the Snickers and the apples.  And remembered the specialist told me to adjust as needed.  She used a whole container of the secret ingredient.  I eyeballed it and decided half a container would be sufficient for us.  Yes, I did.  I tweaked a recipe from the specialist!

Cool Whip is the secret ingredient.  Just plain Cool Whip.  Although you can probably use French Vanilla or Extra Creamy.  But don’t add anything else to it or you will ruin the perfect flavor combination.  The other reason – besides flavor – that you use Cool Whip is because it hides the Snickers cubes amongst the apples.  Biting into a sweet caramel, nutty cube is a surprise!  And that is why this is Snickers Surprise Salad.  Not Specialist Bee’s Best Secret Snicker Dessert Salad – although you can call it that, too.

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

Print
Snickers Surprise Salad

Snickers Surprise Salad

Ingredients

  • 3 medium apples, your favorite crisp type
  • 5-6 Fun Size or 3 full size Snickers Bars
  • 8 oz container of Cool Whip (or less)

Instructions

  1. Wash, quarter and core apples. Slice and cut slices into small pieces. Add to medium bowl.
  2. Cut Snickers into small pieces. Add to bowl.
  3. Add half of Cool Whip to bowl and mix. Depending on size of apples and taste, add more Cool Whip until apples and Snickers Bars are generously coated.
  4. Serve immediately.
  5. Note: If making ahead, toss apples with a scant tablespoon of lemon juice , before adding other ingredients. This will prevent browning.
http://www.apinchofjoy.com/2012/11/snickers-surprise-salad/

 

Don’t miss a thing — subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!

If you found this post interesting or helpful, please share with others by  giving it a Stumble, Tweet, Pin, or Facebook Like.  Your support of A Pinch of Joy is greatly appreciated!

 

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Linking up to these awesome parties here and [Read more...]

Related posts:

Filed Under: Desserts and Sweets, Eating, Recipes, Salads Tagged With: , , , , ,

Cream Cheese Toffee Dip and Happy Anniversary!

August 22, 2012 by

Cream Cheese toffee dip

A Pinch of Joy is one year old!  Actually, it is older than that because I did a lot of research and learning and planning before posting the very first post.  And that was August 22 – just one year ago!  In case you missed it – and I’m sure most of you did! – here it is again.   The first month, readers were numbered in the tens – and I knew the name of every one of them!  Your words and feedback were so encouraging!  I can’t thank you all enough for taking the time to write those notes!  You know who you are. . . .

This has been a learning year!   I was fairly proficient at using MSWord and knew my way around the internet really well.  And I heard about C Prompts and FAT 32s when Bytes studied for his certification exams.  None of that was any help at all in blogging!   I had to learn a whole new version of computerese – and a whole lot of it!!  But thanks to Google and Bytes – and some very, very late nights—it’s not nearly as intimidating anymore!   I continue to learn about blogging and readers now come by the thousands each month.  Each and every one is deeply appreciated!

I hope you have learned a bit from me as well. Just one or two things, like:

  • Cooking is not intimidating because once you learn a few basics you can change ingredients, try something a bit different in the method of preparation, make the dish fit your family situation and the ingredients you have available.
  • If something isn’t working for you, try a new way.  Like our raised garden beds in the area where we hadn’t been able to produce much of anything before.  Or learn a new skill such as how to add moulding to spiff up a boring room.
  • Organization makes life so much easier and is worth the time thinking things through to find the best way.  Organization includes your financial life and family management, too!
  • Family and friends are important and so are the little things we do to nourish those relationships.  Beauty, whether in nature or well done crafts, enriches our lives.  Money isn’t the big deal in doing any of those things.   You know it – love and caring is the big deal.  Always!

Thanks for making this such a great and exciting year!  Stay tuned to see what falls off the keyboard throughout the coming  year!!!!   Don’t miss a thing –  subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!

Print
Cream Cheese Toffee Dip and Happy Anniversary!

Cream Cheese Toffee Dip and Happy Anniversary!

Ingredients

  • 8 oz Cream Cheese, softened
  • 1/3 cup brown sugar
  • 1/3 – ½ package of Heath toffee bits

Instructions

  1. Beat together cream cheese and brown sugar until light and fluffy. The secret is to beat until the volume of the cream cheese is almost doubled.
  2. Add toffee bits.
  3. Refrigerate for at least two hours, overnight is even better.
  4. Serve with apple slices, pretzels, pretzel crackers or other sturdy dippers.
http://www.apinchofjoy.com/2012/08/cream-cheese-toffee-dip-and-happy-anniversary/

If you read something here that helps make your life a bit easier, better or more fun, I would be ever so happy if you shared it with other readers on pinterest, twitter, facebook, stumbleupon!! 

Related posts:

Filed Under: Appetizers, Doing, Eating, Recipes Tagged With: , , , , , , ,

Grilled Ham and Cheese Sandwich with apple

May 9, 2012 by

Grilled ham and cheese sandwich with apple

Several women from the neighborhood occasionally get together  to try new places to eat,  maybe shop a little and, always, talk a lot.   One restaurant had this sandwich on the menu – but no idea which one,  when or where.  I know I was intrigued by the combination and ordered it and have been making it at home ever since!

Sourdough bread is a good bread for those who are diabetic. Studies have shown that  it does not raise blood glucose in the way that other breads will.  Scientists believe that the fermentation process used to make the bread rise produces lactic acid and reduces availability of simple carbohydrates, keeping blood sugars stable. The scale measuring the  rate at which a food makes blood sugar rise is called the glycemic index.  Anything that is rated 55 or less is considered to have a low glycemic index.  Sourdough rates 54.  The glycemic index is used alone for weight loss or blood sugar control or in combination with carb counting.  At our house, we rely mostly on carb counting and use basic knowledge of the glycemic index to make an informed choice that allows for foods that might not be eaten otherwise.  Choosing bread is one of those situations.   Pick an artisan sourdough as that is more likely to use sourdough starter and the fermentation process.

So —- good bread, a nice yellow cheese and a slice of thick ham (or several slices deli cut).  The quantity of the filling depends on the size of the bread.  For the one shown in the picture, one and a half slices of boneless ham and 2 slices cheese were needed to fill the large slices of bread.   Sliced in half, the finished sandwich makes a filling lunch for one.   I go for the sweeter, firm textured apples, like Gala and use just one for 3-4 servings. If you slice it too thickly, the apple will not stay in place.  Thinner slices allow it to cook slightly and to be held in place by the cheese.

Serve with a light soup, salad or let it be the solo star.  It’s a hearty sandwich that will keep you going!

Print
Grilled Ham and Cheese Sandwich with apple

Grilled Ham and Cheese Sandwich with apple

Ingredients

  • 4 slices sourdough bread, sliced
  • 2-3 slices ham
  • 2-4 slices cheese such as cheddar, Colby, Colby Jack
  • 1 apple, unpeeled, sliced thin
  • Softened butter or margarine

Instructions

  1. Wash and thinly slice one apple. Set aside.
  2. Place large skillet on medium heat.
  3. Butter one slice of bread and place buttered side down in skillet. Repeat with another slice of bread.
  4. Place a slice of ham on each piece of bread. Use additional slice or part of slice to cover bread.
  5. Lay apple slices across each sandwich, on top of ham, covering it well.
  6. Top each sandwich with cheese slices so that each sandwich is fully covered.
  7. Butter the remaining two pieces of bread, placing one atop each sandwich with butter side up.
  8. Adjust heat, as needed to ensure even browning. When bottom bread is golden brown, carefully turn sandwich.
  9. Sandwich is done when the second side is golden brown and cheese is melted.
http://www.apinchofjoy.com/2012/05/grilled-ham-and-cheese-sandwich-with-apple/

If you enjoyed this recipe, please pin it using the button at top or share with one of the buttons below.  You can subscribe by email or RSS feed, follow on facebook or twitter so you don’t miss a thing. 

 

 

Linking up to these awesome parties here and   [Read more...]

Related posts:

Filed Under: Eating, Main Dishes, Nutrition, Recipes Tagged With: , , , , , , , , ,

Pork roast, sweet potatoes and fried apples

February 17, 2012 by

Crockpot pork loin with sweet potato and fried apples

Pork loin roast, fried apples and sweet potatoes – a classic dinner.  It is very simple, calling for only basic cooking skills, but looks fantastic and like you spent hours in the kitchen.  My kind of cooking!

Start with a crockpot that has been sprayed well with cooking oil or lined with a cooking bag. I put about a half cup of hot water from the superhot tap into the bottom to provide moistness and help heat the crockpot quickly.   You can brown the pork loin in a skillet to deepen the flavor, but I often do not take the time.  There may be a bit of fat on the loin.  Pork has a tendency to be dry so don’t give in to the temptation to trim it because it will add moistness to the meat. Mix together the brown sugar, salt, pepper, mustard with enough orange juice to make a thick paste.  Pat a bit on the sides and spread the rest on the top of the meat.  Place meat in the crockpot and drizzle with about a tablespoon of olive oil, being careful not to “wash” off the sugar rub.  If you are going to leave the house for the day, use a larger pork loin,  be sure you add enough water to cover the bottom at least ¼ inch deep and cook on low.   I generally use smaller roasts so it cooks for a shorter time (around 4 hours)  and someone is around who can check an hour or so before eating time to make any adjustments needed. If you want to check the internal temperature, federal guidelines have changed to a lower temperature than they used to recommend – 140 degrees vs 160 degrees.  Let the meat rest on its platter outside the crockpot while you fry the apples.

Cooking sweet potatoes is so easy, starting about 25-30 minutes before mealtime.  Scrub the skins and trim as needed.  Slice into chunks about 1-2 inches thick striving for a semblance of  uniformity so they will cook more evenly.  Cover with water and bring to boil.  Boil about 15 minutes and test by cornering a chunk with a fork.  If the skin is the only place you meet resistance, they are done. Pour into colander to drain.  Hold each chunk down with a fork, use a sharp knife to pierce and pinch the skin so you can pull it off the potato.  Whip with mixer, add salt to taste.  Serve with butter. Mmmmmmm

Fried apples – never heard of ‘em until college.  I come by my minimal preparation criteria honestly, you understand.  With six kids, my mother was not one to add unnecessary steps or dishes to wash.  You want an apple – pick it up and eat it.  But fried apples are almost the equivalent of no extra preparation.  Put about a tablespoon of butter into a small frying pan for every two apples, wash and slice the apples into the pan.  Heat over medium heat, stirring occasionally until apples start to turn limp but are still crisp to bite  — if that makes sense!  Don’t let them get mushy in other words! It will take 5-10 minutes, depending on the variety of apple.  Sprinkle lightly with cinnamon and serve.

Add a vegetable and/or a salad.  Perfect meal for the family or for guests!

This recipe was featured at:   Rattlebridge Farm, Lady Behind the Curtain,

Print
Crockpot Pork loin roast with sweet potatoes and fried apples

Crockpot Pork loin roast with sweet potatoes and fried apples

Ingredients

    Crockpot pork loin
  • Pork loin, 3-5 pounds
  • ¼ cup brown sugar
  • 1 teaspoon ground mustard
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 2 Tablespoons orange juice (stock, water, lemon juice can substitute)
  • 1 tablespoon olive or canola oil
    • Sweet potatoes
  • 2 large sweet potatoes, 5-6 inches in length to serve 3
  • Salt and butter to taste
    • Fried apples
  • 2 apples, sliced to serve 3
  • 1 tablespoon butter or margarine
  • Cinnamon to taste

Instructions

    Crockpot pork loin
  1. Prepare crockpot with cooking spray or liner. Add water to cover bottom at least 1/4 inch deep.
  2. Brown first one side and then the other of pork loin in skillet with 2-3 tablespoons of oil. This is an optional step, but does deepen the flavor.
  3. Mix dry ingredients and orange juice to make paste. Pat on sides and spread most of it on top.
  4. Place pork loin into crock pot and drizzle with olive or canola oil.
  5. Cook on low 8-9 hours for roast 4 pounds and up or 4-6 hours for less than 4 pounds.
  6. Internal temperature should reach 140 degrees at least. Let rest for 10 minutes before serving.
    7. Sweet potatoes
  7. Scrub and trim, then cut into uniform chunks. Smaller ones cook faster.
  8. Place in medium pan and cover with water.
  9. Bring to boil and boil for 15 minutes, until sweet potato pierces easily with fork.
  10. Drain and peel.
  11. Whip with mixer and season with salt and butter to taste.
    12. Fried apples
  12. Melt butter or margarine in small skillet
  13. Wash and slice into melted butter
  14. Cook 5-10 minutes, stirring occasionally until slightly limp.
  15. Sprinkle lightly with cinnamon.
http://www.apinchofjoy.com/2012/02/pork-roast-sweet-potatoes-and-fried-apples/

Be sure to check out Busy Monday Link party for great ideas from around the web!  Previous parties are archived under the Connecting button on the tool bar at the top — just waiting to inspire you anew!

Don’t miss a thing!  Subscribe to get new posts by email,  follow on facebook, twitter or by RSS.  If you see something you like, use the Pin button on the top or one of those cute little share buttons down below!

Have a joyful day!

 

 

 

 

Linking up to these awesome parties here and [Read more...]

Related posts:

Filed Under: Crockpot cooking, Eating, Meats, Recipes, Side Dishes Tagged With: , , , , , , , ,

Fruity Cranberry Relish

November 22, 2011 by

Required turkey accompaniment and good with ham, too.  Mom’s cranberry relish is different than most recipes you see around this time of year.  I think it was actually my grandmother’s recipe, but that’s not noted anywhere.  It’s fresh fruit and nuts so not a lot of sweetener needed.  A little bit tangy  and a whole lot refreshing.  The bit of sugar used also brings out the fruit juices so it provides that extra bit of moisture to accompany the turkey.   I don’t peel the apples because I like the added texture and flavor (and it’s quick and easy!).  But you can peel them if you prefer.   This was one of my  favorite dishes as a child and I was always a bit sad when the holidays were over and it was gone from the refrigerator.

I had an internal debate as I gathered the ingredients for this recipe.  Do I use the food processor or the food grinder?  I have the food grinder that belonged to Wheel’s mother – maybe even HIS grandmother – since his mother gave it to me as an “extra” from her kitchen.  Here’s my debate:

Set up required – Grinder – two small squares of wood, one on top of the counter and one on the bottom to keep the vise from cutting into the counter top and tightening the set screw for the grinder.  Versus get the food processor from the storage cupboard not in the kitchen, plug it in, twist on the bowl, find the right blade, set the lid.   Score:  even up.

Time for use: Grinder – just keep cranking and putting in fruit until done.  5 minutes tops.  Versus food processor which requires the fruit be divided and processed in two batches under threat of puree.  8 minutes – three of them diassembling the processor and scraping chopped food into bowl so I can repeat the process.   Okay – maybe seven minutes.     Score:  food grinder

Clean up required: Grinder –  Disassemble and put in the dishwasher. Remove from dishwasher.  Reassamble three parts and put away.  Processor:  Dissassemble bowl, blade, top and put in the dishwasher.  Wipe down base and cord and let set on counter until the dishwasher runs.  Reassemble and carry to storage cupboard.  Score: food grinder

Clearly I have a bias toward the food grinder.  You use whatever you want now that I have so succinctly defined the arguments for and against.  If you only own one of these tools – no contest!  So which did I use?  The food processor.

Carb count: about 18 carbs per one fourth cup serving, one third of which is from fresh fruit.  Also on our menu will be Sunny Broccoli Salad and Wheel’s favorite, Blushing Peach Pie.  (Homemade pie, twice in three months — he’s a lucky man!)  And spending time exploring information on the First Thanksgiving.   Wheels will be working Thanksgiving Day.  All supervisors are required to work one holiday  and somehow he has drawn that one for the last several years consecutively.  We will have a special breakfast before he leaves for 12 hour holiday duty and then have our celebration on Friday!  Can’t wait!  See you Thursday for holiday greetings!

Print
Fruity Cranberry Relish

Fruity Cranberry Relish

Ingredients

  • 2 cups fresh cranberries
  • 1 apple, medium to large (I prefer unpeeled, but you can peel it if desired)
  • 1 orange (I used 2 clementines)
  • 3/4 cup sugar
  • 1/2 cup walnut pieces

Instructions

  1. Grind fruit using food grinder or food processor. In food processor, process only one half at a time. Pour one cup of cranberries into processor bowl and pulse two or three times in 2 second bursts. Add half the apple and the orange and pulse three or four times in bursts, until chopped. Pour chopped fruit into bowl and repeat process with remaining half of fruit.
  2. Add sugar and walnuts.
  3. Refrigerate overnight.
  4. Makes ten 1/4 cup servings at 18 carbs each, approx.
http://www.apinchofjoy.com/2011/11/fruity-cranberry-relish/

 

 

Don’t miss a thing!  Follow on facebook, bloglovin’, RSS, twitter, email.  Like A Pinch of Joy on facebook for access to a free Thanksgiving download!

Related posts:

Filed Under: Eating, Holidays, Other, Recipes, Salads Tagged With: , , , ,

Apple Pie Rustica

November 10, 2011 by

Apple Pie Rustica - A Pinch of Joy

Tart –  galette –one crust pie–folded pie.  This poor dish has an identity crisis. Tart is an English term for pastry with fruit, often one serving  size, while galette is a French crusty cake with sweet or savory topping.  So what to call this delectable dish?  Besides a superb ending for a meal?   How about Apple Pie Rustica?    Rustica as in Italian for simple, without unnecessary embellishment.  Not that I know anything about the Italian language!  But rustic apple pie sounds like it would have paint flaking off, while ” rustica”  sounds solid and to the point!  Apples sweetened slightly with a touch of lemon to enhance flavor. Flaky pie crust providing both counterpoint and unifier from the most basic of ingredients.   A dish beautiful on its own merits, honest and unadorned.

Cooks everywhere have been making this type of dish for centuries – flavorful and quick.  First adaption to the 21st century:  start with a premade crust.  If you have a favorite crust recipe and the inclination, by all means go ahead.  But if you are crunched for time, reach for the readymade.  I use Gala apples and have discovered that by thinly slicing them, it is not necessary to peel them.  Some apples have a “tough” peeling that you are very conscious of having to chew.   Not so with Gala – and I know the source for mine so no worries about excessive chemicals.  Don’t just dump the apples on the crust, but spread them evenly with your hands.  The idea is to form uniform layers 2 or 3 deep so the apples bake evenly.   Arranging apples into a single layer flower may be beautiful, but it is certainly optional.  I prefer more open fruit on top so plan for just over an inch of crust to fold up and over the fruit.  Just enough to hold in any juices released from the apples. You might like more crust and less fruit showing.  No one’s judging – just do it!  Serve warm. With or without ice cream.  Heaven!

This recipe was featured at Miz Helen’s Country Cottage. Thank you so much! I am honored!


To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

Print
Apple Pie Rustica

Apple Pie Rustica

Ingredients

  • 4-5 apples
  • 2 packets lemon crystals or 1 tablespoon lemon juice
  • 2 Tablespoon sugar
  • ½ teaspoon cinnamon
  • 3 Tablespoons butter
  • 1 premade pie crust

Instructions

  1. Slice apples thinly. You can peel them or not – whichever you prefer.
  2. Spread pie crust onto baking sheet
  3. Place apples in center and distribute evenly, leaving about 1 ½ inch of crust uncovered all the way around the edge.
  4. Mix cinnamon, sugar and lemon crystals together and sprinkle evenly over apples. If using lemon juice sprinkle it over the apples first, then the cinnamon sugar mixture.
  5. Fold crust up and over apples, pleating as needed to make rough circle.
  6. Slice butter thinly and dot over apples.
  7. Bake at 350 degrees for 40-45 minutes until crust is golden.
http://www.apinchofjoy.com/2011/11/apple-pie-rustica/

 

Don’t miss a thing — subscribe by email or RSS feed, follow on facebook or twitter to catch the latest post!  

Share with others by  giving this post a Stumble, Tweet, Pin, or Facebook Like.  Your support of A Pinch of Joy is  appreciated!

 

 

““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““““

 


Related posts:

Filed Under: Desserts and Sweets, Eating, Recipes Tagged With: , , , ,

Cream Cheese Toffee Dip

August 22, 2011 by

Cream Cheese Toffee Dip - A Pinch of Joy

For my birthday this year,  I received a brand new community cookbook from my sister in law, ElAy.  When I opened it up the very first recipe in the book was one I had given her a couple of years ago.  I  reworked a recipe I found online to be  more healthy and found a new obsession for dipping apple slices and pretzel flip crackers in the resulting fluff.  I just had to share!   ElAy submitted it in my name for the community cookbook, hot off the press in June 2011.  What a nice surprise!     An honor to be the first recipe!  Never mind that “A is for apple dip” and comes in the alphabet before “B is for Bacon Wrapped Water Chestnuts”!

Community cookbooks are treasures!   You know when you look through them that contributors offered their very best, the recipes that have been savored repeatedly. I have three or four special books to which my family have contributed their “keepers” that are stained and well worn and used frequently!   My birthday cookbook celebrates the quasquicentennial of a small town  and contains 164 pages of yummy goodness.  I love that they used “quasquicentennial” instead of  “125th anniversary of our founding”!  And that I was gifted  the centennial cookbook from that same town, too!  The recipe got a bit more tweaking – again!—and here it is for your enjoyment!

 

Print
Cream Cheese Toffee Dip

Cream Cheese Toffee Dip

Ingredients

  • 8 oz Cream Cheese, softened
  • 1/3 cup brown sugar
  • 1/3 – ½ package of Heath toffee bits

Instructions

  1. Beat together cream cheese and brown sugar until light and fluffy. The secret is to beat until the volume of the cream cheese is almost doubled.
  2. Add toffee bits.
  3. Refrigerate for at least two hours, overnight is even better.
  4. Serve with apple slices, pretzels, pretzel crackers or other sturdy dippers.
http://www.apinchofjoy.com/2011/08/apple-dip/

If you enjoyed this recipe, please pin it using the button at top or share with one of the buttons below.  You can subscribe by email or RSS feed, follow on facebook or twitter so you don’t miss a thing.  I’d love to have your company on this venture!

Related posts:

Filed Under: Appetizers, Eating, Recipes, Snacks Tagged With: , , , , , ,