Spiced Breakfast Apples
Baked Apples with Pecans
Banana Croquettes
Glazed Apricots andCarrots
Peaches stuffed with Almonds
Spiced Peaches
Pineapple Casserole
Cranberry Apple Casserole
Tomato Quiche
This page was last updated: August 29, 2011
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Spiced Breakfast Apples

1/4 cup butter
5 large Granny Smith apples, peeled, cored, and sliced
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Melt butter in a large skillet over medium-high heat.

Add apple and remaining ingredients. 
Saute' 15 to 20 minutes or until apples are tender. 

Yield: 4 to 6 servings.

Southern Living 8/00
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Southern Living
1001 Recipes

Baked Apples with Pecans

Preheat oven to 350 degrees F (175 degrees C).
Makes 4 servings 

     4 tart baking  apples
1/2 cup brown sugar
4 tablespoons butter
2 teaspoons ground cinnamon
1/2 cup chopped pecans or almonds.

1.  Scoop out the core from top of the apple, leaving a well. Do not cut all the way through.

2.  Stuff each apple with 2 tablespoons of the above mixture. Place in a shallow baking dish and sprinkle with brown sugar &cinnamon. 

3.   Mix 1 cup apple juice, 2/3 cup pure maple syrup & 3 tablespoons brown sugar and pour around apples.

4.   Bake in preheated oven for 30 minutes, until sugar begins to caramelize and apples are tender.

*Note:  Finely chopped mint, raisins
or red-hot candies may be added to nut mixture.


11 oz. pkg. Spanish peanuts (makes 3 cups ground nuts) (*)
3 bananas

1/4 cup mayonnaise
1 1/2 tsp. sugar
1 Tbs. milk

Lightly beat mayonnaise, sugar and milk together until well mixed. Place dressing in shallow dish.

Peel bananas and cut in half. Dump bananas in dressing.  Use fork to roll banana and cover with dressing.

Place ground peanuts in another shallow dish.
Place banana, covered in dressing, in nuts and roll to cover.

About 2/3 cup ground peanuts covers six croquettes.

Serve on lettuce leaf as salad, 1 or 2 to a serving, or as a side dish.

Serves 2 to 6.

(*) Can be stored in refrigerator


1 orange
1 lemon
1 (16-ounce) can sliced peaches, drained
1 (16-ounce) can pear halves, drained
1 (16-ounce) can apricots, drained
1 (15 1/4-ounce) can sliced pineapple, drained
`1 (6-ounce) jar maraschino cherries, drained
1 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon angostura bitters

Grate rind of orange and lemon.  Peal and slice.

Layer orange and lemon slices and remaining fruit in a 13-x9-x2-inch baking dish.

Combine orange and lemon rind, brown sugar, flour, and bitters; mix well. Sprinkle over fruit. 

Bake at 325 degrees F for 30 minutes or until bubbly.
Serve hot or chilled.
Glazed Apricots and Carrots

1 can apricots, drained well
2 pounds carrots, cleaned,
scraped and cut on diagonal
3 tablespoons butter
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 to 1 teaspoon freshly grated orange peel
2 tablespoon fresh lemon juice
or orange juice
Fresh Parsley sprigs

Boil carrots in salted water 20 minutes until just tender. Drain.

Melt butter in saucepan and stir in preserves until blended. Add drained apricots and mix.

Add nutmeg, salt, orange peel and juice. Toss carrots with fruit mixture until well-coated.

Garnish with parsley.
Serve at once.

Serves 8.

Stuffed Peaches

4 Peaches 
       1/3 cup blanched toasted almonds 
1 tbs glazed orange peel 
1/2 cup icing sugar
1/2 cup dry sherry 
Preheat oven to 350 F

Peel, halve and pit peaches.

Chop almonds and orange peel until fine.
Blend almonds and orange peel with 1/4 cup icing sugar.

Fill peaches with above mixture and place on a baking pan.

Sprinkle with 1/2 cup dry sherry and 1/4 cup icing sugar.

Bake 10 minutes and serve warm.

**1001 Recipes
Spiced Peaches

1 (1.5 liter) Clamp-style jar,
washed and sterilized
3 pound Ripe, firm peaches, without blemishes
Whole cloves, 1 per peach
1 Cup White vinegar
2 1/3 Cup  Sugar
1 Cinnamon stick
2 inch piece Crystallized ginger

Drop peaches into boiling water, and cook for one minute.

Remove peaches from heat and plunge into cold water.

Peel and stick a clove into each peach.

Bring remaining ingredients to a boil.  Add peaches and cook uncovered over a low boil until tender, but still whole (about 20 minutes).

Pack peaches and liquid in a sterilized jar.

Store in a cool, dark, dry pantry.

Pineapple Casserole

1 large can of crushed pineapple
(drained completely)
3 eggs slightly beaten
2 Tbs. of flour
1/2 cup of sugar
3-4 slices of bread cut 
or torn into cube sized pieces
1 stick of butter or margarine, melted

Preheat oven to 350'

In a loaf pan mix pineapple and eggs.

In a separate container mix together sugar and flour, then stir into pineapple/egg mixture.

Top with bread pieces and pour melted margarine over top.

Bake for 30 to 35 minutes.

Nice refreshing side dish for pork chops.
Cranberry Apple Casserole

1 (21 ounce) can apple pie filling
1 (16 ounce) can whole berry cranberry sauce
1/4 cup butter, softened
1 1/2 cups rolled oats
3/4 cup brown sugar

Preheat oven to 350 degrees F.

Combine apple pie filling and cranberry sauce in a shallow baking dish.

In a medium bowl, mix the butter, oats, and brown sugar until crumbly. Sprinkle evenly over the fruit mixture.

Bake in the preheated oven for 40 minutes, or until browned and crisp.
Tomato Quiche

Add a side of your favorite fruit to create a complete brunch.

Serves 4-6

1 Deep-dish pie shell
1/4 cup Mozzarella cheese, grated
1 teaspoon Olive oil
1/4 cup Onion, diced
1/2 teaspoon Garlic, minced
3 Roma tomatoes, thinly sliced
1 teaspoon Oregano
1 1/2 Tablespoons Black olives, sliced
3 Eggs, beaten
1 1/2 cups Cream

Pre-heat the oven to 375.

Heat the oil in a skillet.

Add the onion and cook until soft.

Add the garlic and cook for 1 minute longer. Allow it to cool slightly.

Sprinkle the cheese into the pie shell. Top with the onion/garlic mix and the olives. Cover with a layer of tomato slices. Sprinkle on the oregano.

Add the eggs and cream to a mixing bowl. Blend well. Slowly pour into the pie shell.

Place the quiche on a cookie sheet and place in the oven. Bake for 30 minutes (or until lightly browned and firm in the middle).

Serve warm, at room temperature, or chilled.