Last Updated: 22 September 2005

Beverages

1. Thai Iced Tea

Recipes for your Bread Machine

My wife purchased a Zojirushi bread maker as an anniversary gift to me. I crave nice fresh bread, and like to cook. Here are a few of the recipes that I have tried that have proved to be VERY GOOD. (Co-workers concur!)

1. Raisin-Cinnamon Bread
2. Coconut Bread
3. Chocolate Bread

Entrees

My specialties are Asian stir fry dishes, including Japanese, Chinese and Thai cuisine. A couple of upfront tips: 1. Don't bother trying to use an electric wok - they don't get hot enough. 2. You must have everything chopped and at hand ahead of time (i.e. sitting within reach of the stove). 3. To lower the oil necessary, use a non-stick wok or a large (12" or better) saucepan. 4. This is "stir frying" - add spices to the oil in the pan and use HIGH heat unless otherwise noted. 5. Don't let your foods "steam". If you get excessive steaming, crank up the heat, pour or siphon out the liquid and start again. If you still get a lot of steaming, cook smaller quantities at a time.

1. Chinese Style Curried Chicken "Chicken and lots of onions for crunch"
2. Dry Tofu with Pork "Very typical chinese dish"
3. Yaki Soba "Japanese spaghetti with chicken and cabbage"
4. Rigatoni and Andouille Sausage "Cajun influenced pasta dish." Plus my Cajun Spice Mix.

Side Dishes

1. Spaetzle (Spet-zel-uh) A well known southern-German noodle (or you might call it a dumpling) Jan 2006
2. Red Beans and Rice "A cajun classic" Jan 2006
3. Steven's Great Lemonade A privilege of having a lemon tree... Oct 2006
4. Cream of Broccoli Soup Light on the cream, heavy on the tasty and healthy. Oct 2006

Dessert!

1. Microwave Fudge (so good, so quick, and so easy you won't believe it)
2. $10,000 Scones by Patty Oswald
3. Cranberry Crunch (my wife says this is "not a dessert but an accompaniment" - it's good whatever you call it!) Dec 2005
4. Nana's Yeast Cake a tradition in our house - raised cake often served as desert or eaten with coffee for breakfast. Jan 2009

Thai Iced Tea

If you enjoy Thai Iced Tea, as I do, you'll find that making this is a bit more cumbersome than regular brewed tea. The secret, of course, is to find the loose Thai tea. Thai tea is basically green tea with yellow food coloring added. I purchase my Thai Tea in an Asian Market (Ranch 99). It comes in 1 pound bags. I had been making it by boiling the tea in water for 5 minutes then straining out the tea but found it was a bit too bitter that way. Better is as follows:

• Two pitchers of at least 50 oz capacity each.
• Sieve (smallest holes available)
• Permanent coffee filter - e.g. gold foil type.
   
• 48 oz Water - boiling
• 1/3 cup Thai Tea
• 16 packets Splenda sweetener
   
• Ice
• Half-and-half (to taste, but about a tablespoon is right in a 10 oz glass).

Over the sink, dump the tea into the sieve and shake gently to dislodge the really fine grain particles (and most of the food coloring - watch your fingers the coloring stains!). Place the sieve over one of the pitchers and pour the boiling water slowly over the tea. When complete, move the sieve to the other pitcher and repeat. Before pouring the fine particles into the sieve, dump the pitcher and rinse. From this point on, you will want to place the permanent coffee filter below the sieve to prevent the fine particles from getting into the tea. Do the back and forth pouring 5 times total. Then pour back and forth once using only the fine filter to remove any remaining sediment. Add 16 packets of Splenda sweetener. Allow pitcher to cool and place overnight in refrigerator.

To serve, put ice (preferably crushed) in a tall glass, fill nearly to top with the cold tea and add about a tablespoon of half-and-half. Enjoy.

Raisin & Cinnamon Bread

This makes a 1.5 pound loaf which is shorter and denser than the other bread recipes below. Add all of the ingredients in the order listed. The Zojirushi uses the "Mix-Bread" setting for this recipe. The total cooking time in my machine is 3 hours, 50 minutes and the raisins are added in "at the beep" after about 35 minutes. My son will eat the whole loaf in one day (if we let him!)

• 1 cup Water
• 2 Tbl. Butter
• 1 1/2 Tbl. Sugar
• 1 teas. Salt
• 3 1/4 cup Bread Flour
• 1 1/2 Tbl. Dry Milk
• 1 teas. Cinnamon (recipe called for 2/3 t.)
• 1 1/2 teas. Active Dry Yeast (*NOT Rapid Rise*)
• 3/4 cup Raisins (pack moderately to measure), shaken with 1 teas. flour.

Coconut Bread

This makes a 1.5 pound loaf. Add all of the ingredients in the order listed. The Zojirushi uses the "Mix-Bread" setting for this recipe.

• 1 1/8 cup Milk
• 2 Tbl. Butter
• 1 1/2 Tbl. Sugar
• 1 teas. Salt
• 1 teas. Coconut Extract
• 3 1/3 cup Bread Flour
• 1/3 cup Coconut Flakes (I used sweetened variety)
• 1 1/2 teas. Active Dry Yeast (*NOT Rapid Rise*)

Chocolate Bread

This makes a 1.5 pound loaf. This is NOT chocolate cake - nowhere near that sweet. Normally I eat all of my breads plain - without additional fat or sugar; however I suggest serving this bread with cinnamon-butter because it really brings out a nice taste.

Add all of the ingredients in the order listed. The Zojirushi uses the "Mix-Bread" setting for this recipe.

• 7/8 cup Milk
• 1 Lrg. Egg
• 2 Tbl. Butter
• 2 Tbl. Sugar
• 1 teas. Salt
• 1 teas. Unsweetened Coco Powder (Hershey's)
• 3 1/4 cup Bread Flour
• 1/2 cup Chocolate Chips (Semi-sweet)
• 2 teas. Active Dry Yeast (*NOT Rapid Rise*)

Nana's Yeast Cakes

This recipe makes two raised yeast coffee cakes. The approach is similar to doughnut dough. Traditionally we make this the first time it snows during the year, and usually also to "cook with the kids". My grandmother was the originator of this recipe and tradition. The dough can be filled with pretty much whatever interests you. I've done the traditional things: cinnamon, nuts, brown sugar and/or chocolate chips, and the less normal: peanut butter, toffee, cranberries, dried cherries. My favorite to date is the toffee which I made "on the spur of the moment" in a frying pan on the stove top. Haven't been able to duplicate the recipe exactly, but I took a stab at it below.

Before hand - turn your oven on it's lowest setting (e.g. 150). When it reaches this turn it off. Have handy one large baking sheet. You will also need your filling, and ingredients to make an optional glaze.

The Dough

• Dissolve 1 pkg Yeast and 1 t. sugar in 1/4 cup 115 degree water.

Set aside the yeast in a warm, draft free area. Note it WILL rise aggressive, so use a good sized bowl or cup.

• Cream 1/3 c. butter with 1/3 c. sugar in mixer.
• Scald 3/4 c. milk
• 1 t. salt
• 1 c. flour (all purpose)

Combine the above in a Kitchen Aide type mixture using the paddle at medium-low speed. When well incorporated add the ingredients below, one at a time.

• 1 egg yolk. (Reserve white)
• 1 c. flour (all purpose) plus the yeast mixture.
• 1 c. flour (all purpose) 3 cups total

Form dough by hand into large, smooth ball. Drop back into mixing bowl and cover with damp cloth. Place in luke-warm oven [you turned it off, right!?] and allow to rise until doubled in size (about 1 to 2 hours, normally). While you are waiting on the dough to rise, prepare your filling(s).

The Filling - Suggestions

• 1/2 slivered toasted almonds with 1/2 cup dried cherries (mmmh) or
• 1/2 cup chopped pecans with two tablespoons of cinnamon sugar warmed in a tablespoon of butter or
• Omit the egg white in the middle and use about 1/3 cup chunky peanut butter warmed so that it can spread easily or
• Small chocolate chips or broken chocolate bars generously sprinkled or
• 1/4 cup chopped almonds with 1/3 cup caramel toffee (really MMMH)
  • Take a teflon pan and put 3 T. butter and 1/3c sugar.
  • Warm over medium heat stirring regularly.
  • When sugar has dissolved and mixture starts to become golden and foamy add
  • 1 T. half and half
  • Continue stirring over lower heat until mixture passes the soft ball stage (a small amount removed will become "caramel") and becomes a rich caramel brown.
  • Remove from heat and stir in the almonds. Spread out as thinly as possible in the pan and allow to cool to the touch.

Divide dough in half and roll out each half into an oblong about 1/4 inch thick and 12 to 16 inches at its widest. Spread each roll with half of the egg white reserved earlier (this is a binding agent). Fill with favorite ingredients. Roll up into a cylindrical shape making sure that the ends and seam are sealed (stretch the last edge a bit and pinch together). Form into a crescent shape and place on a baking sheet that has been given a quick squirt of PAM.  Allow to rise again until doubled (1 to 3 hours). Bake in 400 degree oven for about 12 minutes. Should be golden brown or better.  Allow to cool somewhat.

The Glaze

Glaze is really simple and not a lot of precision is required. Take 1/4 c. confectioner's sugar and stir in about 2 t. milk (you can use water if you wish). Flavor with 1/2 t. Rum extract or vanilla. Or if you did something crazy with the filling you might try other flavorings. Rum is my favorite. Drizzle glaze over warm yeast cakes. Cut and serve SOME to you guests.

Chinese Style Curry Chicken

When served with rice, this makes a meal for four. The key to success is to choose a good curry - I sometimes mix my own, but the "Spice Islands" brand is pretty good. Shilling's Curry is well, awful. If you need you can stretch out the chicken with a little more onion, a few peas added at the end and/or some bamboo shoots.

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts (or thighs)
• 2-3 Lg. White Onions (yellow will do in a pinch).
• 2-3 Tbl. Peanut Oil
• 1/2 teas. Ginger, minced

Trim excess fat from the chicken and cut into 2 inch strips, 1/2 inch thick. Mix in with marinade (below) and let set for 30 minutes to 1 hr.

Marinade

• 1 1/2 Tbl. Rice Wine (aka "Mirin" any white wine will do)
• 1/8 teas. Curry Powder
• 1 med. Clove Garlic, minced (or 1/4 teas. Garlic Powder)
• 1/2 teas. Ginger, minced (ok to use powder)
• 1 teas. Soy Sauce
• 1 teas. Sesame Seed Oil

Sauce

• 1/3 cup Rice Wine
• 2 Tbl. Curry Powder
• 1 Tbl + 1 teas. Rice Wine Vinegar
• 2 Lg Cloves Garlic, minced (1/2 t. powder)
• 4 teas. Sugar
• 1/2 teas. Ginger
• 1 Tbl. Corn Starch
• 2 teas. Salt (or to taste - some curries have a lot of salt already)
• 2/3 cup Water

Use a non-stick wok or large non-stick sauce pan. Heat about 1 Tbl. peanut oil on HIGHest heat, add 1/2 teas. of the Ginger. Pour off any excess liquid from the chicken. When ginger starts to brown (but before the oil smokes) drop in the chicken strips stirring well to coat them with oil. Stir until chicken is almost cooked through - only a little pink should be left. Add remaining oil and toss in the onion wedges - again stirring well. As the onion cooks, the wedges will separate into layers - help this process by pressing on the sides of the wedges with a wooden spoon. Cook until onion is translucent, but not limp.

Empty pan into a serving bowl. Stir the sauce well. Return the pan to the high heat and pour in the sauce. Stir well until sauce thickens to about gravy consistency. Return chicken and onion to the pan and turn down the heat to medium-low. If you are going to add some peas (1/2 cup or so), now is the time to do it. Stir until everything is well coated. Serve with plenty of white or brown rice and optionally raisins, flaked coconut or Mango Chutney.

Dry Bean Curd (Tofu) with Shredded Pork

Don't turn up your nose at this authentic Chinese meal. Even "tofu haters" find this one simple to make and tasty. Admittedly the hardest part is finding the "dough-foo gahn" (as it is approximately pronounced in Mandarin Chinese). I get mine from the manufacturer: "American Food and Candy Company" [yes, you read that right!] here in Santa Clara, California. But you can probably find it at any large Asian market. Dry tofu starts like the gelatinous stuff, but includes Chinese "five spice" and is compressed and baked to make it much drier - more like the consistency of sticky rice - but without the lumps or grain. Mine comes in 2.5 inch squares about 1/2 to 3/4 inch thick and is dark brown.

• 3/4 lb. Boneless pork cut into thin strips (see below)
• 10-12 squares Dry Five-Spice Tofu julienned

Cut the pork into 3 inch by 1/4 inch by 1/4 inch strips (julienned) - it is easiest to do this if the pork is very cold [put it in the freezer for about 8 minutes]. After slicing, marinade the pork (see below) while cutting the tofu into similar sized pieces. My technique for this is to first lay the square flat on the counter and slice it in half horizontally. Reassemble the square then cut match-stick (1/4 inch) sized pieces vertically. I cut thicker squares into thirds horizontally. Uniformity speeds in the cooking process and helps the eye appeal. If your tofu doesn't come in squares, just make the ratio about 1 part pork to 3 or 4 parts tofu (by volume). Once you're finished cutting, you are 3/4 finished with the meal!

Marinade Pork about 20 minutes in

• 5 *drops* China Bowl Hot Oil
• 1 teas. Sesame Seed Oil
• 1/4 teas. fresh ground Black Pepper
• 1/8 teas. ground Szechuan Pepper (white pepper)
• 1 teas. Soy Sauce
• 1/8 cup Rice Wine (Mirin) or other white wine

Let me caution you: the "Hot Oil" (or "Red Chili Oil") can vary *greatly* in its potency, which is why I recommend the China Bowl brand - it is POTENT, but has a good balance of flavor. I have used a different brand as well, but where the China Bowl brand takes a total of 15 drops (about 1/4 teaspoon), this other brand took about a TABLEspoon to get the same affect. Also, the "Szechuan Pepper" is really just black pepper with the husk removed - also called white pepper. It is not very spicy, but it is an important ingredient in this dish.

Heat a non-stick skillet on high and add

• 1/4 cup Peanut Oil
• 10 *drops* China Bowl Hot Oil
• 1/2 teas. Sesame Seed Oil
• 1/8 teas. Crushed Red Pepper
• 3/4 teas. Ground Ginger
• 1 teas. Bacon grease (optional)
• 3/4 teas. Ground Szechuan Pepper

Add the pork to the hot skillet and stir fry until the pink is gone and the meat begins to brown (about 3 minutes). Then add the tofu a bit at a time, sprinkling with

• 1/4 teas. Garlic powder (or 1 clove minced garlic)
• 3/4 to 2 teas. Salt (to taste) [you can also use Garlic salt + salt]

as you go along. Stir fry until the tofu is well coated with the oil, and the pork is thoroughly cooked (about 3 minutes). Check taste and add additional salt/Garlic salt if desired. Serve with rice and a vegetable.

Serves about 4 and reheats in a microwave very well.

Yaki Soba

Japanese "Spaghetti" This is a simple to make, satisfying dish with relatively few ingredients.

• 3-4 Chicken breasts, boneless, skinless cut into 2" by 1/2" strips
• 1 Medium Onion, sliced into 1/2 inch wedges
• 1 Small Green Pepper (optional) cut in 1 in squares
• 1/2 Medium head of Cabbage, chopped into 2 inch squares
• 1/2 teas. Ginger, ground (fresh minced is nice)
• 2 to 4 Tbl. Peanut Oil
• 8 oz. Chuka Soba noodles (spaghetti will work in a pinch)
• 1/4 cup Soy sauce (more if using spaghetti)
• 1 teas. Sesame Seed Oil
• 1 teas. Sugar
• 1/2 to 2 teas. Salt (to taste - varies with soy sauce used)

Wash cabbage and cut into wedges that are 2 inches thick. Cut each wedge so that the outside pieces are 2" squares. Separate cabbage and discard any thick white pieces. Boil 2 quarts of water in a saucepan and remove from heat. [NOTE: if you are using spaghetti, you need to drop it in now, and continue boiling for about 6-7 minutes] In a non-stick wok or large saucepan, add about 1 Tbl. peanut oil and the ginger. Place on high heat. When ginger starts to brown, add the chicken, stirring well. Cook about 3 minutes at high, then add the onions and peppers - add more oil if necessary. Meanwhile drop the chuka soba noodles into the water - these will sit for 3 minutes.

Cook the onions until they become translucent. Add the cabbage and stir about 1 minute. At this time your noodles should be about finished. Drain the noodles in a colander and rinse in cold water, drain well. If your pan is large enough, and the heat hot enough, you can add about another Tbl. of oil to the pan and add the noodles. [If your pan is not large enough, empty the contents of the pan into a bowl, then add the oil and the cooked noodles. Stir vigorously. When noodles are hot, return everything to the pan.] Sprinkle on the soy sauce, sugar, sesame oil and salt. Stir well.

Rigatoni and Andouille Sausage

Makes 6 Servings.

1-1/2 pounds rigatoni, cooked
1 pound Andouille sausage, diced
1 tablespoon olive oil
1 teaspoon Cajun seasoning
1 quart beef stock
1 onion, chopped
1 small bunch green onion, chopped
2 Tablespoons cornstarch
2 cups water
Salt and pepper, to taste

Sauté the sausage, onion, garlic, and spices in oil; add beef stock and let
simmer for 10 minutes on low  heat.  Add the cornstarch/water mixture and
simmer until creamy.  Add the cooked pasta and blend.  Decorate with green
onion to finish.

Nutritional Analysis

Per serving:  379.5 calories; 24.7g fat (59.0 calories from fat); 12.9g
protein; 25.8g carbohydrate; 57g cholesterol; 782mg sodium.

From BON APPETIT at SIEMENS
Hans Butzkat, Executive Chef
 

Cajun Spice Mix

1/8 c Paprika
1/8 c Cayenne Pepper
2 teaspoons ground black, white and green peppercorns.
3 teaspoons garlic powder
1 pinch ground clove (less than a 16th of a teaspoon)
1 tablespoon crushed dry Basil leaves
1 teaspoon ground Thyme
2 teaspoons salt
2 teaspoons dried Oregano, crushed

NOTE: Many cajun spice recipes are heavy on salt. The basil is original with me, as is the pinch of clove.

Spaetzle

You'll be forgiven if you pronounce it "Spet-zell-uh" like most do, but the German pronunciation is more like "schpa-zlah" (the first "a" is long but softened). If you imagine "spitting" out the first syllable, you're close.

Spaetzle is a classic Swabian (Southern German) side dish that you can use instead of potatoes, rice or noodles. To make it right, you will want to get a "Potato Ricer" which is a press for extruding potatoes. I found using one with 1/4 inch holes is the ideal size. An alternative way to make Spaetzle is to "cut off little shavings" directly into the boiling water using either a grater or a knife - for this you'll need to make denser dough than this recipe. I have never tried that method as it sounds dangerous.

Makes 4 servings

You need: A Potato Ricer, Two Bowls, a slotted spoon

2 Eggs
1 1/2 cups all purpose flour
1/2 tsp salt
1/4 tsp baking powder
pinch of nutmeg
1/3 cup water

Beat the eggs lightly in a large bowl. In a small bowl, sift together the dry ingredients. Mix the dry ingredients and the water into the eggs. Beat with a spoon until smooth and elastic (not a lot of effort should be needed). Bring a generous amount of salted water to boil in a large saucepan. My ricer which is about standard size will accommodate about half of the dough. Hold the press 2" above the boiling water and press slowly (for uniformity) until all the dough is extruded. Wet a knife or the slotted spoon and use it to "chop off" anything that is still sticking to the press. GENTLY stir the spaetzle in the boiling water. When it has all risen to the top (takes about 1-2 minutes) strain it off with the slotted spoon. Repeat with the remaining dough.

Drain, toss with a little chopped parsley and serve. Or if you want to eat it the way I learned to love it: fry the spaetzle in a generous quantity of butter (1/2 stick) and serve with sausages, schnitzel or roasted meats.

Red Beans and Rice

Serves 4.

2 Tbl. Olive Oil
2 links Cooked Andouille Sausage, chopped
1 teas. Cajun Seasoning
1 small onion, chopped
1 clove garlic, finely chopped
1/4 cup roasted red peppers or pimientos, chopped
1 15 oz can red beans or kidney beans
1/2 cup tomato stock
1/2 cup chicken stock
4 cups cooked long grain rice

Sauté the sausage, seasoning, onion, and garlic over medium heat for 5 minutes. Add the peppers, beans, tomato sauce and chicken stock. Simmer 10 minutes and serve over cooked rice.

Steven's Great Lemonade

2 Quarts.

1 3/4 cup fresh lemon juice (Meyer lemons are best. Need from 3 to 7 depending on size)
1 1/2 to 1 3/4 cup sugar (to taste. I like mine lemonade strong and tart).
6 cups cold water (or 4 cups cold water and 2 cups of ice cubes)

I pluck my lemons from the tree they are as large as softballs, but have a rather thick rind. 3 of those will be enough.
Optional: add 1/2 to 3/4 cup cherry juice for pink lemonade and a nice extra flavor.

Healthy Cream of Broccoli Soup

6 to 8 Servings

• 1 bunch (about 1.25 pounds) of broccoli.
• 1 cup water
• 4 Tbl. butter
• 6 Tbl. flour
• 4 cups chicken broth
• 1 teas. fresh ground black pepper (or more to taste)
• 1 1/2 teas. salt
• 1/4 teas. cayenne pepper (or to taste)
• 1/4 teas. ground nutmeg
• 1/2 cup cream (or 1/2 and 1/2) plus 1/2 cup milk

Trim off dry end of stalks. Trim off florets into 1/2 dollar diameter clumps or smaller. Cut remaining stalks and stems into 1 inch thick pieces. Place 1 cup water in sauce pan and bring to boil. Reduce to medium heat. Toss in the stalks and stems and cook for 4 minutes, stirring occasionally. Drop in florets and cook covered for 2 more minutes. Remove from heat and spoon out about 1 and a half cups of florets. Dump the chicken broth and spices into the broccoli in the sauce pan and simmer over medium heat for about 8 minutes.

Meanwhile melt the butter in a small sauce pan and stir in the flour to make a blond roux (this is used to thicken the soup) - allow to slightly brown while stirring over medium-low heat. Transfer this roux into the large sauce pan. The best way to do this is to add 1/2 cup of the soup to the roux stirring well. Turn the heat up on the soup to medium-high and add the roux mixture. Stir occasionally as you bring it to a boil. After it comes to a boil, reduce heat and simmer for another 6 minutes or until thickened.

Empty the contents of the saucepan into a blender and puree well. Strain puree back into the sauce pan and heat. Stir in the cream and milk and the florets held in reserve. Bring almost to a boil and turn off the heat. Serve.

This soup will be green in color - unlike many "cream of" soups because you are using the whole thing. Since you're not throwing anything away, all the nutrients and fiber stay in the soup - along with the taste. I like mine quite peppery. You can also try reducing the milk and tossing in some cheddar cheese, or for the adventurous, withhold some of the pepper and the other spices and use about 1 Tbl spoon of curry powder for your seasoning.

Microwave Fudge

This is *so* easy and quick to make it's amazing to discover that it comes out better than traditionally made fudge which is often too grainy. Total preparation time is less than 5 minutes!

Mix together:

• 1 Box (16 oz) Confectioners Sugar [aka Powdered Sugar]
• 1/2 cup unsweetened Cocoa powder [Hershey's]

In a separate bowl mix

• 1 stick (1/2 cup) melted Butter [margarine is NOT advisable]
• 1/4 cup (2 oz) Evaporated Milk

Add liquids to solids. Stir until moist - don't try to make it smooth, but no large lumps, either. Cook in microwave for 1 minute. Stir. Cook 1 more minute. Add

• 1 teas. Vanilla Extract

Optionally add 1/2 cup chopped nuts (I prefer mine without nuts). Pour into 8x8 inch pan. Cool in refrigerator until firm.

$10,000 Scones

This recipe discovered by our friend Patty Oswald, won $10,000 in a contest. It makes 8 scones.

• 2 cups flour
• 2 Tbl. sugar
• 1 Tbl. baking powder
• 1 teas. salt
• 1 1/2 teas. grated orange peel
• 1/4 cup butter (or margarine)
• 1/3 cup milk
• 2 eggs beaten
• 1 cup dried fruit bits
• 1/2 cup vanilla milk chips

Heat oven to 400 degrees. In large bowl mix flour, sugar, baking powder, salt and orange peel. Mix well. With pastry blender cut in butter. Add milk and eggs; blend well. Stir in dried fruit and vanilla chips until well mixed. On floured surface knead dough 6-7 times - or until smooth. Divide dough in half. Pat into 6 inch circle. Cut using a floured knife into 4 wedges. Bake on ungreased cookie sheet for 12-16 minutes. Glaze with

• 1 cup powdered sugar
• 2-3 Tbl. orange juice

Mix the glaze in a small bowl, and drizzle on warm scones.

VARIATIONS: you can substitute chocolate chips for the dried fruit, but make sure the chips have been shredded first using a food processor.

Cranberry Crunch

Serves from 6 to 10 depending on whether you treat it like a dessert or an accompaniment. Try it instead of cranberry sauce! My personal favorite holiday season recipe. We always go through at least 3 batches of this.

Topping

• 2 Tbl. flour
• 1 cup Oatmeal
• 1/2 cup melted butter (one stick)
• 1 cup brown sugar (lightly packed)

Filling

• 1 bag (about 12 oz??) whole cranberries. Rinse and remove stems, stones and rotten fruit
• 3/4 cup water**
• 3/4 cup sugar**
• 4 medium sized tart apples (Granny Smith) cored, peeled and sliced into 1/4 inch slices.
• 3 Tbl. lemon juice (sprinkled over cut apples).

Heat oven to 350 degrees.

Combine water, sugar, and cranberries in a sauce pan. Heat on medium high stirring occasionally until mixture begins to boil and cranberries begin to "pop". Cook for 1 more minute and remove from heat. Half or more of the cranberries will have split, but should not be "mushy".

Arrange apple slices in the bottom of a glass 9" round deep-dish pie pan (can use a 10 inch square casserole instead). Strain out the cranberries and spoon uniformly over the apples. Spoon the cranberry syrup uniformly over the filling until the liquid is about 1/8 of an inch deep. This will require about 1/2 of a cup of the syrup - you can put the rest on your pancakes.

Prepare the topping by adding all the ingredients into a small bowl and stirring with a fork until the mixture is uniform. Spoon topping uniformly in small batches over the top of the apple-cranberry mixture. Do not pack down the topping.

Place in the center of the 350 degree oven and bake for 35-40 minutes.

**The original recipe called for 1 cup of water and 1 cup of sugar, however unless you discarded about half of the syrup the finished product was a bit too soupy. We found by accident that you can omit the lemon juice with no loss of flavor. The acid in the cranberries keeps the apples from browning.

Abbreviations Used

Tbl.

Tablespoon

teas.

Teaspoon

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