recipes Archives - Spindles Designs by Mary and Mags

Fresh Apple Betty

May 2, 2020 by Mary Ellen Stringham Leave a Comment

My husband loves fruity desserts. Fresh Apple Betty is easy and quick to make. Other than fresh apples, the ingredients are probably in your pantry.

Recipe

6-8 cups sliced apples, Granny Smith work well

1/4 cup orange juice

1 cup sugar

3/4 flour

1 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp salt

1/2 cup butter, room temperature

I am a little spoiled. We have an apple slicer that peels and slices at the same time. John likes to operate it.

Directions:
1. Spread apples slices in a 9″ glass pie dish sprinkle with orange juice.

2. In a medium bowl, combine sugar, flour, spices and salt. Cut in butter until mixture is crumbly. I find it is easier to use my hands at this point. Then sprinkle over the apples.

3. Bake at 375 for about 40-45 minutes until apples are tender and topping is crisp. Don’t over bake, the apples get mushy. Serve warm with ice cream or whipped cream.

Option: with just two of us at home now a full recipe is too much for us, mainly because we eat too much. I started making individual servings. Individual serving; spread slices from 1-1 1/2 apples in a 5 1/2″ ramekin. Sprinkle with 1 Tbsp orange juice and use about 1/4 of the topping. Bake for 20-25 minutes.

Enjoy!

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Coconut Macadamia Nut Cookies

April 12, 2020 by Mary Ellen Stringham Leave a Comment

Last October my husband and I went on a cruise to Hawaii. On one of our excursions we went to the Mauna Loa Macadamia Nut Farm on the Island of Hawaii. We were happy to find that they sold small packages of already chopped nuts. We stocked up. Coconut Macadamia Nut Cookies are a big favorite in our family. Even those who don’t like coconut love these cookies.

Recipe

1 cup butter

2/3 cup sugar

1 1/3 cups brown sugar

4 eggs

1 Tbsp vanilla

1 tsp lemon juice

4 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 1/2 cups coconut

1 1/2 cups chopped macadamia nut

With and electric mixer, cream together the butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each. Stir in the vanilla and lemon juice. Sift dry ingredients together and mix into sugar mixture. Add coconut and nuts, mix until just blended. Drop by Tbsp or ( use a small scoop ) onto a greased cookie sheep. Bake at 325 degrees for 15 mins or until golden brown and centers are a little soft. Makes about 4 dozen cookies.

These are my husbands very favorite. Unfortunately for him I don’t make them very often. They are a wonderful chewy treat.

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Chicken Poppy Seed Casserole

March 12, 2020 by Mary Ellen Stringham Leave a Comment

I don’t know about you but I am always looking for different ways to fix chicken. We love anything cooked on the grill but sometimes I just need a change. Chicken Poppy Seed Casserole is a great change.

It is also the perfect Casserole to take to a neighbor or a friend post hospital stay. It is easy and just good.

Recipe

3 lbs chicken breast (6-8) cooked and cubed

1 pint sour cream

2 10 oz cans or 1 family size can cream of chicken soup

2 cups crushed butter flavored crackers

1/2 cup butter

2 tsp poppy seeds

Mix sour cream with soup. Place chicken in a 9″ X 13″ backing dish.

I was taking it to a friend so I used 2 – 9″ pie dishes.

Cover chicken with soup mixture.

Mix cracker crumbs and poppy seed with melted butter.

Sprinkle on top of soup mixture. Bake in a 325 degree oven for 20 – 25 minutes or until hot and bubbly.

It is great served with steamed vegetable and fresh rolls.

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Chocolate Cake

February 26, 2020 by Mary Ellen Stringham Leave a Comment

Who doesn’t love Chocolate Cake? In our family NO ONE. We love chocolate cake. My husband has for some reason been collecting chocolate cake recipes. This one is by far the best. So far….

It is very similar to our last favorite but still different and richer.

Recipe

1 cup softened butter

3 cups packed brown sugar

4 large eggs, room temperature

2 tsp vanilla

2 2/3 cups flour

3/4 cup cocoa (powder)

3 tsp baking soda

1/2 tsp salt

1 1/3 cup sour cream

1 1/3 cup boiling water

In a large mixing bowl cream butter and brown sugar. Add eggs one at a time beating well after each. Add vanilla, beat well. Whisk together the flour, cocoa, soda and salt. Mix the dry ingredients into the creamed mixture alternately with the sour cream starting with the flour mixture. Beat well after each addition. Stir in boiling water until well blended. Pour into 3 – greased and floured 9″ round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.

Frosting

1/2 cup butter

3 oz unsweetened chocolate

3 oz semisweet chocolate

5 cups powdered sugar

1 cup sour cream

2 tsp vanilla

Break up chocolate and cube butter into a metal bowl. Place it over simmering water, stir until all are melted and mixture is smooth. Cool about 10 minutes. In a large mixing bowl combine powdered sugar, sour cream and vanilla. Pour in chocolate mixture and beat until smooth. Spread frosting on each layer, the top and sides of cake. Refrigerate leftovers.

Now slice into and enjoy this moist creamy deliciousness. Yum!

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Chicken Fried Rice

January 22, 2020 by Mary Catherine Scott Leave a Comment

Are you tired of dirtying every pot and pan in the kitchen to cook dinner? Me too. As a result, I have become a big fan of one pot meals. As a busy working mom, I do not like spending lots of time doing the dishes. So much so, that it is not unusual to find a pile of dishes on my counter. As a result, I really like meals that do not dirty every dish in my kitchen.

This chicken fried rice recipe not only uses one pan, it also contains protein and veggies. This is a win-win for my house as I have kids who are not so willing to eat their veggies. I know this is my own fault, but when I can put the veggies into a larger put together meal it is easier. Consequently, other veggies can be added to this recipe or switched out for veggies your family may like better.

CHICKEN FRIED RICE

3 tbls olive oil
1 bunch green onions
2 large eggs
1 1/2 pound chicken breast cubed
4 tbls soy sauce
1 1/2 cup diced carrots
1 1/2 cup frozen green peas
3/4 cup cashews
3 cups cooked brown rice

Using a deep skillet or wok. Heat 2 tbls olive oil. Saute onion for about 2 minutes.
Push onions to the side, scramble eggs until fully cooked. Mix with onion and put aside.
Add cubed chicken and 2 tbls soy sauce. Cook chicken (about 7 minutes)
Add carrots, peas, and cashews. Cook for 2 minutes.
Add the rice, remaining 1 tbls of olive oil, and remaining 2 tbls soy sauce. Cook until rice is warmed through.

**This can be made gluten free as long as the soy sauce is gluten free**

Mary Catherine

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