Baking with Betty
This week's column is dedicated to Shannon's Musical Ensemble — delightful to listen to.
Apple Sausage Appetizers
2 jars (23 ounces each) unsweetened chunky applesauce
1/2 cup packed brown sugar
2 pounds fully cooked kielbasa or Polish sausage, cut into 1/2-inch slices
1 medium onion, chopped
In a bowl, combine applesauce and brown sugar. Stir in sausage and onion. Transfer to a greased 13x9-inch baking dish. Bake uncovered at 350 degrees for 40-50 minutes or until bubbly.
Muffin-Pan Meat Loaves
2 large eggs, lightly beaten
3/4 cup shredded Mexican cheese blend
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1-1/2 teaspoons hot pepper sauce
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef (90% lean)
3/4 pound ground turkey
1/2 cup ketchup
3 tablespoons brown sugar
1 teaspoon prepared mustard
Preheat oven to 375 degrees. In a large bowl, combine the first nine ingredients. Add the beef and turkey; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups pressing lightly. In a small bowl, mix topping ingredients; spoon over meat loaves. Bake uncovered 15-20 minutes or until a thermometer reads 165 degrees.
Cream Cheese Turtle Cups
1 tube (16 1/2 ounce) refrigerated cookie dough
2 tablespoons all-purpose flour
1 package (8 ounces) cream cheese, softened
1/3 cup hot caramel ice cream topping
1/3 cup chopped pecans
1/3 cup hot fudge ice cream topping, warmed
36 pecan halves
Preheat oven to 350 degrees. Place cookie dough in a large bowl. Let stand at room temperature 5-10 minutes to soften. Add flour, beat until blended. Shape dough into 1-inch balls; place in greased mini muffin cups. Press evenly onto bottoms and up sides of cups. Bake 6-8 minutes or until edges are light golden brown. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 8-10 minutes longer or until golden brown. Cool in pans for 5 minutes. Remove to wire racks to cool completely. In a small bowl, beat the cream cheese until fluffy; gradually beat in caramel topping. Fold in chopped pecans. Spoon 2 teaspoons filling into each cup. Drizzle with fudge topping; top with pecan halves. Refrigerate until serving.
1/2 cup butter, softened
2 tablespoons orange juice concentrate
1 large egg, lightly beaten
1-1/2 cups flour
2/3 cup sugar
1/2 cup Grapenuts cereal
1 teaspoon baking powder
1/2 pound sliced bacon, cooked and crumbled
Preheat oven to 350 degrees. In a bowl, beat butter and orange juice. Add egg; mix well. Combine flour, sugar, cereal and baking powder; stir into butter mixture. Fold in bacon. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake 11-13 minutes or until edges are light brown. Store in the refrigerator.
Our thought for the week: "Let the night be too dark for me to see into the future. Let what will be, be."