Monday, September 12, 2011

Old Fashion Recipes Good Anytime, Especially in the Fall! Apple Cookies and Cranberry Pumpkin Bread

The recipes in the article are great anytime of the year. But they seem especially suited to Fall. The Fresh Apple Cookies are delicious during any season but especially so in the Fall when apples are so plentiful and a part of everything, including decor. Ditto for the Cranberry Pumpkin Bread. Apples, cranberries, and pumpkins are all foods that are good for us. Try these recipes this Fall then add them to your year-round recipe file!
FRESH APPLE COOKIES
This recipe won first place in an Indianapolis cooking contest in 1960 or 61, if my memory serves me correctly (and that is questionable!). It is perfect for this time of the year!
2 cups sifted all-purpose flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 cup butter
1 1/3 cups brown sugar
1 egg
1/4 cup milk
1 cup chopped nuts*
1 cup chopped raisins
1 cup finely chopped, unpeeled apple
Powdered sugar frosting or glaze
In a medium mixing bowl sift the flour, salt, soda, cinnamon, cloves, and nutmeg together until well combined.
In a large mixing bowl cream the butter and brown sugar together; add the milk and egg. Beat this mixture until it is smooth. Stir in the flour mixture until well blended then stir in the other ingredients. Drop the dough by teaspoonsful onto lightly greased baking sheets. Bake at 375 degrees for 10 minutes or until well done. While still warm, not hot, top with a thin powdered sugar frosting or glaze.
*In Indiana I often used hickory nuts. Pecans or walnuts work well.
CRANBERRY PUMPKIN BREAD
1 cup canned or fresh cooked pumpkin
1 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup chopped walnuts
1 cup fresh (or frozen) cranberries
Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan with shortening or vegetable oil.
In a mixing bowl beat the pumpkin, sugar, milk, eggs, and butter together.
Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together; stir into the pumpkin mixture. Gently fold in the walnuts and cranberries. Pour into the prepared loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean.By

Ten Tips For Ultimate Juice Recipes

Here are the most important tips for quick and easy juicing, for avoiding waste of costly fruits and vegetables, for eliminating health risks, and for getting the most out of your juicing experience. These essential tips save you time and money, and insure that your juice is the healthiest possible food.
1. Juicer or Blender - Use a juicer, not a blender, unless you want a lumpy soup or a gritty drink!
2. Go Green - Veggie greens are super foods loaded with super nutrients! Especially wheatgrass. Try to add a small handful to all of your juice recipes. But be careful! They aren't tasty, and too much will upset your stomach.
3. Don't Juice These - Avocados and bananas - they clog your juicer unless you have an expensive commercial model. If you want to add these items, simply take your juiced mixture and combine it with avocado or banana in a blender.
4. Juice the Skin - Consider juicing everything! The skin of the veggie and fruit is often the most nourishing. The problem is that the skin is often bitter. So try peeling only 50% of the skin of the carrot. I can't stand any of the rind of citrus fruits, though I know people who juice entire lemons and limes, peels and all. One more thing, large seeds and pits should be removed, as well as very rough surfaces such as pineapple.
5. Use the Pulp - Put a spoonful or more of the pulp back into your drink to add fiber to your diet. Or add mayonnaise to the left-over pulp for a wonderful mock tuna salad!
6. Use the Pith - Most juicing recipes call for removing the citrus peel. However, be sure to juice that white fleshy stuff between the rind and the fruit - it has tons of nutrients!
7. Go Organic - All fruits and veggies absorb some amount of whatever chemical is used to grow or process them. Buy organic fruits and vegetables because the organic label insures that they are pesticide-free. Particularly grapes as they are known to absorb more pesticide than any other fruit or veggie. Also, always buy organic peanuts and peanut butter, because they're typically grown in the most chemically laden soil.
8. Not All Juicers Are Alike - The "slow" or "masticating" juicer gets more juice from your fruits and veggies, particularly greens. Though more expensive, I find the slow juicer definitely worth the money after using other kinds of juicers. I particularly like the fact that my slow juicer ejects pulp from one spout and juice from another so I can conveniently use the pulp if I wish.
9. Don't Save It - Fresh juice will spoil within 24 hours. Some fresh juices begin to spoil immediately such as melon, broccoli, cauliflower, and cabbage, so drink it right away. If you must store something, freeze your produce, not your juice.
10. Be Creative - The best juice recipes are the ones that you tailor to your own taste and health needs. If you're just getting started I would suggest something that was a big help for me. I found that a recipe book of tried and true combinations enabled me to avoid wasting time and expensive produce juicing terrible tasting combinations. A good recipe book can also save you time hunting for special juicing recipes that target your health concerns such as low energy, memory loss, diabetes, high blood pressure, weight loss, high cholesterol, calcium deficiency, insomnia, and asthma to name just a few! So find yourself a good recipe book and happy juicing!