6 large cooking apples
1/3 cup firmly packed brown sugar
2 tablespoon melted butter
3 slice bacon, cooked and crumbled
1/2 cup chopped dates
1 pkg (3oz) cream cheese, softened
1 tablespoon powdered sugar
1 tablespoon orange juice
1 tablespoon chopped toasted almonds
Preheat oven to 375°F.
Core apples, leaving bottom intact. Bore opening slightly with a knife. Cut a wavy line horizontally with peeler; peel upper portion of apple.
Combine brown sugar, butter, bacon and dates; put into apples.
Bake apples, covered, in a 13 X 9 X 2" pan 30 minutes or until apples are tender. Combine remaining ingredients; serve with apples.
Recipe From: Southern Living Home for the Holidays
Sauteed Pheasant With Clementine Sauce
3 tablespoon oil
6 pheasant breasts (6 oz ea)
1/3 cup tangerine concentrate
1/2 cup chicken stock
1/4 cup heavy cream
2 tablespoon butter
1 teaspoon lime juice
Heat oil in large skillet. Saute pheasant 4-6 minutes on each side. Season with salt & pepper. Keep warm. In pan, add concentrate & stock. Bring to boil & reduce heat. Add cream & simmer 6 minutes or until sauce coats a spoon. Whisk in butter & lime. Pour sauce over breasts & serve.
Scalloped Potatoes
1 lb potatoes; (about 3 md)
2 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoon margarine
3 tablespoon onion; finely chopped
hot water
Preheat oven to 400°F degree. Prepare a 1 1/2 qt casserole with vegetable pan coating. Pare potatoes; slice potatoes crosswise in 1/8-inch slices: if potatoes are large, cut slices in half in half. Mix together flour, salt, and pepper. Place half of the potatoes in prepared casserole. Dot with half the margarine, sprinkle half the seasoned flour on top, then half the onion. Repeat with remaining potatoes, margarine, seasoned flour, and onion. Pour enogh hot water in, at one corner only, so that the water barley comes to the top of the potatoes. Cover and bake 50 minutes; then uncover and bake for another 25-30 minutes or until potatoes are browned and tender.
Spiced Pecan Cake
2 cup coarsely chopped pecans
1/4 cup packed light brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup unsalted butter
2 teaspoon plus 2 tsp vanilla extract
2 cup sugar
3 cup sifted all-purpose flour
2 teaspoon baking powder
1 cup plus 2 tbsp milk
3 egg whites
Grease and flour three 8" round cake pans (1 1/2" deep). Place the pecans in a large ungreased roasting pan. Roast nuts @ 425 degrees for 10 minutes, stirring occasionally. Watch, carefully, lower heat, if necessary. Meanwhile, in a medium size bowl, combine brown sugar, cinnamon and nutmeg. Then, mix in 4 tbsp of butter. Add 2 cups roasted pecans to the butter mixture. Coat them thoroughly. Return mixture to the pan and roast for 10 minutes more, stirring once or twice. Stir in 2 tbsp vanilla extract and roast 5 minutes more. Remove from oven and set aside. In a large bowl of an electric mixer, cream 3/4 cup butter and 1 1/2 cups sugar on high speed until very light and fluffy, about 6 to 8 minutes. In a separate bowl, sift together flour and baking powder. In a third bowl, combine milk and remaining 2 tsp vanilla extract. Add the flour mixture and the milk mixture, alternately, to the butter, beating on high speed until well blended and scraping the bowl sides between additions. Stir in the pecans. In a separate bowl, whip the egg whites on high speed until frothy, about 30 seconds. Add remaining 1/2 cup sugar and continue beating until mixture holds peaks, about 2 minutes. Gently, fold egg white mixture into the batter, one third at a time. Spoon batter into prepared cake pans and spread batter so that it is slightly lower in the center. Bake @ 350 degrees until a toothpick inserted near the center comes out clean, about 40 minutes. Let cool 1 minute, then carefully remove from the pans and place on a wire rack. Cool thoroughly. Glaze. Spread generously with frosting or glaze between layers and on top and sides.
Spiced Pecan Cake Frosting
1 1/2 cup granulated sugar
3/4 cup water
8 egg yolks
1 1/2 cup margarine, softened
2 1/2 cup powdered sugar
4 1/2 teaspoon vanilla extract
2 1/2 cup pecans; coarsely chopped
Use margarine rather than butter in this frosting because butter tends to melt out of the frosting as the cake sits awhile. Roast pecans until dark, then cool. Combine the granulated sugar and water in a 1 quart saucepan. Cook over medium heat to soft thread stage (230 degrees on a candy thermometer), about 15 minutes. Do not Stir. In a large bowl of an electric mixer, beat egg yolks on high speed just slightly, about 5 seconds. Gradually, add the hot sugar water mixture. Beat until thoroughly cool, thick, shiny and very pale, about 10 minutes. Start at low speed so it won't splash; then go to high speed. If crystal sugar builds up around the sides of the bowl, don't scrape it into the mixture, it will make the frosting lumpy and you will have plenty of frosting without it. Gradually, add the margarine and mix on medium speed until completely blended and very smooth, about 5 minutes. Blend in the powdered sugar and vanilla extract on low speed until smooth, then, add the pecans. Beat on high speed until thoroughly mixed and very thick. If frosting is too thick, thin with a little cream, milk or water.
Spiced Pecan Cake Glaze
1 cup water
1/2 cup sugar
1 teaspoon vanilla extract
For the glaze: Combine water and sugar in a small saucepan; bring to a boil. Remove from heat and stir in the vanilla extract. Immediately, brush the glaze over the top of each cake layer with a pastry brush, a little at a time, using all the glaze.
