As bananas ripen to their prime squishiness ~ when they are barely yellow ~ but streaked with black and brown, even solid black, that’s the time to make banana bread.
I've always liked Waldorf salad, and then I came across this recipe. Fresh chopped apples, dried cherries, cubes of cheddar cheese, and a sprinkling of nuts, all folded in a tangy sour cream sauce.
This recipe is adapted from a Chicago Tribune recipe of long ago. The tartness of Granny Smith apples mingling with the sweet crisp taste of Honeycrisp apples is a flavorful combination or, use your favorite apple. Substitute dried cranberries or raisins for cherries, if you like. And add coarsely chopped pecans or walnut in place of the nut topping. The possibilities go on and on...
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it. No Thanksgiving meal would be complete without a great stuffing. It is definitely my favorite part of the dinner.
The recipe is an adapted Chicago Tribune recipe and is a re-post from when I first started this blog ~ I want to share it again as it is the absolute best stuffing that my family and I love. It has honors as our traditional stuffing. By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing ~ distinctive from all others.
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good! Give it a try and it could be your traditional stuffing!
It is incredibly delicious, the ultimate stuffing!
Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table --- it’s that good!
The Ultimate Stuffing w/Dried Cherries and Apples
Servings: 8
This is truly the ultimate stuffing. It's always a favorite on our Thanksgiving table along with the turkey! It's delicious!
This stuffing can be made one day ahead. Refrigerate until ready to bake and add another 10 to 15 minutes baking time, until stuffing is heated through.
Ahhh! If you could have only smelled these apples as they were baking! The aroma filled the house with the ultimate cinnamon potpourri!
I love it when apples can be turned into a sweet treat other than the usual pies and cakes. For these mouthwatering apples, just core the apples; add some cinnamon, chopped nuts and dried fruit that have been soaked in rum, and bake for an incredible treat.
The rum gives a wallop to the apple but, if you prefer, apple juice can be substituted. This time I made both Granny Smith and Honeycrisp apples. They each hold their shape and bake extremely well so they are perfect for this recipe.
This is a great autumn dish that could be calling for a scoop of ice cream or a dollop of whipped cream. Or, eat one the way I like best ~ by itself! How can you resist?
Best Baked Apples
Ingredients:
6 Honeycrisp or Granny Smith apples
¼ c. raisins
¼ cup dried apricots, chopped
2 tablespoons dried cherries, chopped
Dark rum, to cover
½ c. chopped pecans
1 tablespoon Saigon cinnamon
½ c. brown sugar (I use Splenda)
Butter
Method:
Soak raisins, apricots and cherries in enough rum to cover.
While the fruit is soaking, core the apples to 1/2” of the bottom of the apple. Use a small spoon to dig out the seeds. Make the holes on the top of the apple 1” wide.
Place apples in a baking dish.
Mix nuts, cinnamon and brown sugar.
Combine nuts and drained fruit.
Stuff the nut and fruit mixture into the apples.
Dot top of each apple with ¼ teaspoon butter.
Bake at 350 degrees for 50-55 minutes until they are fork tender.
Serve warm with vanilla ice cream, if desired.
ENJOY! They are a delicious treat!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Mom baked all the time as I was growing up on the farm and we had dessert every evening with supper. To her way of thinking ~ a meal was not complete without dessert. When we had company she went over the top with a sweet ending. Mom baked a multitude of fruit pies, cream pies, tarts, cakes and cookies for us to enjoy.
Our farm house
Mom and I, circa 1950
On the farm, “dinner” was served at noon. Especially during the summer, with many workers helping with the crops on our farm and my grandparents’ also, my mother and grandmother served huge meals for “dinner.” Physical labor consumed many calories on the farm and a welcome “dinner” provided energy and a short rest.
The table was laden with several varieties of meat, always fried or mashed potatoes, fresh vegetables from the garden, casseroles, homemade pickles, fresh bread or rolls, fried sweet corn (my favorite), most generally pies for dessert and sweet tea to wash it all down. There was a LOT of food and Mom and Grandma definitely spent many hours in the kitchen during those days.
Then times changed ~ we moved to Louisville ~ Mom usually only made dessert when we had dinner guests. Going back to the “dinner-supper” thing; I remember to this day when Dad informed me after moving to Louisville that “dinner” was now called “lunch” and “supper” was now called “dinner.” Huh????? But then I drank “pop” in Ohio, a “soft drink” in Louisville, a “soda” up here and don’t remember what it was called when Bill and I lived in Missouri and Germany (beer!)
I generally only make dessert when the “kids” or others are here. There are always cookies in the cookie jar though and through the summer, they’re store bought. But come this time of year, I love to bake cookies and enjoy one every morning with a cup of coffee and so does Bill. There’s nothing like the aroma in the air as they’re baking and these cookies are loaded with good things for a nearly perfect cookie! Hope you try them!
Loaded Chewy Oatmeal Cookies
Ingredients:
2 sticks butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
3 cups rolled oats
1 cup dried cherries
1 cup chocolate chip chunks
1 cup flaked coconut
Method:
Preheat oven to 350 degrees.
In a large bowl, cream the butter, sugars, eggs and vanilla until smooth and fluffy.
In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon and salt.
Stir into butter and sugar mixture.
Add remaining ingredients and combine well.
Place cookies 2” apart on a parchment-lined baking sheet.
Bake for approximately 12 minutes until edges are golden.
Allow them to rest on the baking sheet for 2-3 minutes before transferring to a rack for cooling.
Makes 5 dozen
Pam’s note: For a thicker cookie, refrigerate the dough for 30 minutes before baking cookies. They make take a while longer to bake with the chilled dough.
We may talk turkey at the Thanksgiving table but, what we really crave is stuffing or dressing, as I grew up calling it. No Thanksgiving meal would be complete without a great stuffing. It is definitely my favorite part of the dinner and we all have our favorite stuffing, for sure!
This recipe is adapted from a Chicago Tribune recipe. Just one bite of this delicious stuffing will be enough for a chorus of “aahs” around the dinner table – it’s that good! It is the absolute best stuffing and my family loves it. It has honors as our family traditional stuffing. By adding Italian sausage, apples, pecans and Triple Sec, it is a moist and flavorful stuffing, distinctive from all others.
Stuffing is definitely the soul of Thanksgiving and this is by far the ultimate! Just give it a try and it could be your traditional stuffing!
Ultimate Thanksgiving Stuffing
Ingredients:
1½ cups dried cherries, or golden raisins*
1½ cups orange liqueur (I use Triple Sec)
½ cup butter
2 cups celery, chopped
1 large onion, chopped
1 lb. Italian sausage, casing removed
1-16 oz. package stuffing mix
1 cup pecans, chopped
4 Honeycrisp apples, peeled, cored and chopped
½ cup butter, melted
2 cups water or chicken broth
1 t. ground sage
Salt & pepper, to taste Method:
Place cherries in a small saucepan and cover with 1 cup of orange liqueur.
Bring to a boil, remove from heat and set aside.
In a large skillet, melt ½ c. butter over medium heat. Saute the celery and onion for about 10 minutes. Transfer to a large mixing bowl.
Using the same skillet, cook the sausage until crumbled and brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture.
Stir in the cherries and liqueur mixture, pecans and apples.
Mix in melted butter, water, ½ cup orange liqueur.
The stuffing should be completely moistened.
Season with sage, salt and pepper.
Preheat oven to 325 degrees. Butter a 15" x 10” baking dish well.
Place stuffing in prepared dish.
Cover with buttered foil and bake till heated through, about 1 hour.
Uncover and bake until top is crisp, about 15 minutes
8-10 servings.
* Use any mixture of dried fruit you like: cherries, cranberries, raisins, dates, etc.
It is incredibly delicious, the ultimate stuffing!
