Baking with Betty

By Betty Heald | Apr 15, 2017

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

Topping:

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.

Breakfast Bundles

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."

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