Baking with Betty

By Betty Heald | Jul 25, 2014

This week's column is dedicated to John Cuozzo and his wife ... music and food just seem to go well together, I believe.

 

Orange Juice Muffins With Honey Spread

2 cups baking mix

2 tablespoons sugar

1 egg

1 teaspoon grated orange peel

2/3 cup orange juice

2 tablespoons sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Honey Spread (recipe below)

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. Mix baking mix, 2 tablespoons sugar, the egg, orange peel and orange juice; beat vigorously 30 seconds. Fill muffin cups about 2/3 full. Mix 2 tablespoons sugar, the cinnamon and nutmeg. Sprinkle each muffin with about 1/2 teaspoon sugar mixture. Bake 15 minutes. Serve with Honey Spread.

Honey Spread: Beat 1/2 cup butter, softened, and 1/2 cup honey until fluffy.

 

Breakfast Sausage Apple Pie

1 pound pork sausage links

1 package pie crust mix (11 ounces)

1  can apple pie filling (1 pound, 4 ounces)

1 cup shredded American cheese

1/2 cup brown sugar, firmly packed

Cook pork sausage links; drain on paper towels. Meanwhile, use 1/2 package pie crust mix to prepare single pastry for 9-inch pie pan. Line pan with pastry; flute edge and prick bottom and sides with fork. Bake 10 minutes in 375 degree oven. Pour pie filling into partially baked shell. Arrange cooked sausage, spoke fashion, on pie filling; sprinkle with shredded cheese. For topping, combine brown sugar with remaining pie crust mix; sprinkle over pie. Return to oven and bake 25-35 minutes or until golden brown. Serve warm.

 

Salmon Salad on Avocado Half Shells

2 avocados

lettuce

15 ounces canned salmon, chilled

2 tablespoons sliced green onion

1/2 cup sliced celery

Lemon Parsley Dressing (see below)

Halve, pit and peel avocados, arrange on lettuce-lined plates. Drain salmon and separate into chunks with a fork. Toss salmon lightly with celery and green onions. Fill avocados with salmon mixture. Drizzle with lemon parsley dressing.

For dressing, combine 2/3 cup oil, 3 tablespoons lemon juice, 1 clove of minced garlic, 1/4 teaspoon dry mustard, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon minced parsley in jar. Cover and shake until blended. Makes approximately 1 cup dressing.

 

The Rattlesnake

3 cups pineapple juice

1/3 cup tomato juice

1 tablespoon powdered sugar

1/2 to 1 teaspoon liquid hot pepper sauce

8 ice cubes

Lime wedges or slices (optional)

Dried red pepper, ripe olive and lime peel for garnish

In pitcher, combine pineapple juice, tomato juice, sugar and hot pepper sauce; blend well. Pour over ice cubes in glass. Squeeze lime juice into each drink, if desired garnish with dried red pepper, ripe olive and lime peel.

 

Blueberry Buckle

1/2 cup sugar

1/4 cup shortening

1 egg

1/3 cup milk

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

Mix together above ingredients and spread in greased pan. Cover mixture with 1 pint blueberries. Mix together 1/2 cup brown sugar, 1/3 cup flour and 1/4 cup butter. Sprinkle this crumb mixture over berries. Bake in 350 degree oven for 45 minutes. Serve plain or with whipped cream or ice cream while warm.

Creamy Watermelon Pie

1 package (3 ounces) watermelon gelatin

1/4 cup boiling water

1 carton 12 ounces) frozen whipped topping, thawed

2 cups cubed seeded watermelon

1 graham cracker crust

In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping, fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set.

 

Our thought for the week: "Compassion for ourselves gives rise to the power to transform resentment into forgiveness, hatred into friendliness, and fear into respect for all beings". -- Jack Kornfield

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