- November 26, 2024
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Baked apples with peanut butter
What you need:
3-5 pounds of apples (your choice)
Cinnamon powder
Brown Sugar
20 ounce jar creamy peanut butter
1/4 stick unsalted butter
What to do:
Preheat oven to 350 degrees. Melt butter and brush it over sides and bottom of baking pan. Lightly dust with cinnamon powder.
Core and quarter apples, leaving the skin on. Layer pan with quartered apples. Spoon on peanut butter and spread out evenly. (When peanut butter melts, fill remaining voids).
Dust with cinnamon to lightly cover apples, and then sprinkle with brown sugar.
Repeat same procedure on layers using all of the apples.
Cover pan with aluminum foil and bake for 1 hour. Remove aluminum foil and brown for 15 minutes.
— Submitted by Flagler County Commissioner George Hanns, courtesy of his Nonna Castre
Cranberry orange relish
(Makes 1 quart)
What you need:
4 cups whole cranberries
2 oranges quartered and seeded
2 cups sugar
What to do:
Put raw cranberries and oranges through food processer. Add sugar and mix well. Chill in refrigerator for a few hours before serving.
— Submitted Mary Louk, Flagler Woman’s Club
Mini quiche
What you need:
4 ounces ham
1/3 cup Swiss cheese
2 mushrooms chopped
8 large eggs
½ cup milk
½ teaspoon ground black pepper
¼ teaspoon salt
Or
4 ounces cooked sausage
1/3 cup cheddar
4 scallions chopped
8 large eggs
½ cup milk
½ teaspoon ground black pepper
¼ teaspoon salt
What to do:
Spray a mini muffin pan with non-stick cooking spray. Preheat oven to 375 degrees. Add meat, cheese and vegitable.
Blend eggs, milk, salt and pepper. Use a gravy ladle to fill each cup to the top. The egg mixture will envelope the other ingredients.
Bake for 10-12 minutes or until the egg mixture has puffed and is just set in the center. Run a knife around the sides of each quiche to loosen from the pan. Put foil or wax paper across top of the muffin pan. Invert a cookie sheet and put on the muffin pan and flip over. Remove the muffin pan and stack the quiche on serving plate.
— Submitted Mary Louk, Flagler Woman’s Club
Potato casserole
What you need:
2 pounds frozen Hash Browns
1 can cream of chicken soup
1 can cream of mushroom soup
1 pint sour cream
1 small onion diced
2 cups cheddar shredded
For topping:
2 cups crushed corn flakes
½ cup melted butter
What to do:
Spray an 8-by-11 casserole or glass baking dish with cooking spray. Mix the casserole ingredients together and put in casserole dish. Mix the topping ingredients together and put on top of casserole dish. Bake at 350 degrees for 1 hour.
— Submitted Mary Louk, Flagler Woman’s Club
Scalloped pineapple
What you need:
20 ounce can chunk pineapple, drained
8 slices white bread
1 ½ cups sugar (can also use Splenda)
½ cup heavy whipping cream
½ cup butter sliced
3 eggs, well beaten
What to do:
Lay the slices of bread out on a cookie sheet to dry for a day or put in oven at 300 degrees for 10 minutes on each side or until dried. Turn once to be sure both sides of the bread dry out. Let cool.
Preheat oven to 325 degrees. Break the bread into crouton-size pieces and put into a large bowl. Add pineapple, sugar and butter, and then fold together to coat with the sugar. Pour in cream and eggs; stir well. Spray casserole dish with cooking spray. Pour in mixture and bake for 1 hour or until top is golden brown.
Let stand 15 minutes before serving.
This dish can be made ahead of time and refrigerated up to a day before baking. Take out and let stand for 45 minutes before baking.
This dish can be served as a side with ham or pork. It also can be served as a dessert with ice cream as a topping.
— Submitted Mary Louk, Flagler Woman’s Club
