Fall recipes

I have had a lot of requests for recipes lately, so I thought I would just post them on here. We did a seafood dinner to celebrate Elke's birthday. It was so fun. Angie requested the scallop recipe:

From "The Barbecue Bible":

Scallop Kebabs with Pancetta, Lemon, and Basil

1 1/2 pounds bay or sea scallops

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

4 strips lemon zest (each 2 x 1/2 inches)

Plenty of freshly ground black pepper

1 bunch fresh basil, stemmed

8 thin slices pancetta (Italian bacon)

1. Using your fingers, pull off and discard the small, half moon-shaped muscle from the side of any scallop that has one. If using sea scallops, cut any large ones in quarters, mediums in half, so that all the pieces are the same size. Rinse the scallops under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

2. Combine the oil, lemon juice, lemon zest, and pepper in a medium-size bowl and whisk to mix. Add the scallops and toss to coat. Cover and let marinate, at room temperature, for 30 minutes.

3. Prepare the grill to high.

4. Remove the scallops from the marinade, reserving the marinade. Thread the scallops on the skewers, inserting a basil leaf and a piece of pancetta between each.

5. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill until the scallops are just firm and white, 1 to 2 minutes per side. Brush the scallops once or twice with the reserved marinade as they cook.

6. Using a fork, push the scallops off the skewers onto serving plates or a platter and serve immediately.

Serves 4

Sunday night was our small group. We have not been able to participate in an adult small group because of our involvement with the youth for about 13 years. Needless to say we are very excited. I was supposed to bring treats on Sunday. I screwed up and brought sweet treats instead of salty, but everyone seemed to like them. These recipes are from the Pampered Chef "more Stoneware Sensations" cookbook.

Old-Fashioned Apple Pie Squares

Crust & Filling

1 package (15 ounces) refrigerated pie crusts (2 crusts)

3/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

6 medium Granny Smith apples (about 2 1/2 pounds)

1 egg, lightly beaten

Glaze

1 cup powdered sugar

5-6 teaspoons milk

Preheat oven to 400 degrees. For crust and filling, let pie crusts stand at room temperature 15 minutes. Combine sugar, cinnamon and salt in a shaker; set aside. Lightly flour your counter or a cutting board; roll one crust to a 16 x 11-inch rectangle. Fold crust in half, then in quarters. Place crust in the bottom of a bar pan; unfold and fit loosely into bottom of pan. Peel, core and slice apples to make about 8 cups slices. Layer apples in even rows over the crust in pan. Sprinkle sugar mixture over apples. Repeat crust procedure. Gently unfold crust over apples. Do not seal the edges. Cut several slits in the top crust; brush with egg. Bake 30-35 minutes or until apples are tender and crust is deep golden brown. For glaze, mix powdered sugar and milk until smooth; drizzle over warm pastry. Cut into squares. Serve warm or at room temperature.

Yield: 18 squares

First time I made these, and they were killer. I ate just a few too many!!

Cranberry Macadamia Oat Cookies

1 1/3 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter or margarine, softened

3/4 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

4 squares (1 ounce each) white chocolate for baking, coarsely chopped.

1 jar (3.25 ounces) macadamia nuts, coarsely chopped (3/4 cup)

2 1/2 cups old-fashioned or quick oats

1 cup dried cranberries

Preheat oven to 375 degrees. Combine flour, baking powder, baking soda and salt; mix well. Beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add flour mixture; mix well. Add chopped chocolate and nuts. Stir in oats and cranberries; mix well. Scoop onto pan, 2" apart. Flatten balls slightly. Bake 14-16 minutes or until the edges are golden brown. Cool 5 minutes on the pan, remove to cooling rack.

Yield: About 3 dozen cookies

This is a traditional recipe my mom serves many times during the fall. This one is for Christy.

Fall Apple Cake

Beat: 2 cups chopped raw apples

1 egg

1 cup sugar

1/2 cup oil

Add: 1 cup flour

1/2 t. salt

1 t. cinnamon

1 tsp. soda

Fold in 1/2 cup nuts

Pour into a greased and floured 9 x 9 pan (My mom always doubles this!)

Bake 30-40 minutes at 350 degrees.

Here is the best part, the sauce:

2/3 cup sugar

1 small can Pet milk

1/2 cup butter

Cook over low heat, it burns easily. It thickens up a bit and then you add 1 tsp. vanilla.

Serve warm over warm cake! Yummy!

Enjoy the new recipes.