Wednesday, November 15, 2017

Baked Brie Cheese with Apples and Honey

Nonstick spray
1 lb round Brie cheese
1 to 2 T honey, or to taste
1 apple, finely diced
1 tsp fresh lemon juice, or to taste
3 to 4 T slivered or sliced almonds

Spray pie plate or other decorative oven-proof pan with nonstick spray. Place brie in middle of pan. Spread a thin coat of honey on top of the Brie. Combine diced apple and lemon juice and sprinkle over honey. Top with almonds. Bake at 350° for about 15 to 17 minutes, or until cheese is hot. Serve with chunks of crusty bread or crackers.

Hint: Camembert cheese may be substituted for Brie.

Wednesday, November 1, 2017

Apple Pumpkin Bread

© "From Ellie's Kitchen to Yours"
1/4 C butter or margarine, melted
1/4 C canola oil
3/4 C sugar
1 egg
1 C pumpkin purée, fresh or canned
1 C unpeeled apple, grated (1 medium)
2 C flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt (optional)
1/2 C raisins and/or 1/2 C nuts, chopped


2 T butter or margarine
2 T sugar
2 T flour
1/2 tsp cinnamon

In a large bowl combine butter or margarine, oil, sugar, egg, pumpkin and apple. In a small bowl mix remaining ingredients except topping. Combine both mixtures and beat just until well moistened. Pour into a greased 9"x5" loaf pan. Combine topping ingredients until it resembles coarse meal. Sprinkle on top of loaf. Bake at 350° for 45 to 50 minutes or until a toothpick, inserted in the center, comes out clean.
Yield: 1 loaf

Hint: Instead of making one 9”x5” loaf you can make 2 mini loaves (3”x6”), however reduce the baking time to 30-35 minutes. This is a moist, delicious bread that is high in fiber. It is a good way to use fresh pumpkin and It freezes well.