Tree Fruit - Apples, Figs, Stone Fruits, Avocado, Citrus

[nctomatoman]

Great, Tessa! We alternate our Sunday breakfasts between the Dutch Baby (and we alternate using blueberries and apples), and Pumpkin or Sweet Potato Pancakes (recipe was posted in the Pumpkin/Squash recipe area). Yum!

[coronabarb]

I need to go hunt down that pumpkin pancake recipe. I've been wanting some for awhile now. :-)

[nctomatoman]

Next to last entry on this page.

http://tomatoville.com/showthread.php?t=8331

[coronabarb]

Thank you, Craig! Merry Christmas!

[Penny]

Thanks, gonna try this one!

[RJ_Hythloday]

I'll have to try this, sounds delicious.

[Zana]

Peach and Nectarine Cornmeal Cobbler

3 cups sliced nectarines (about 1 1/2 pounds)
3 cups sliced peeled peaches (about 1 1/2 pounds)
2 tablespoons lemon juice
1 1/2 tablespoons sugar
1 1/2 teaspoons cornstarch
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/3 cup fat-free milk
1 tablespoon sugar

Preheat oven to 375F.
Combine first 5 ingredients in a large bowl; stir gently.
Spoon into a 9-inch square baking pan.

Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 5 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add milk, stirring just until moist.
Drop dough onto fruit mixture to form 9 mounds; sprinkle with 1 tablespoon sugar.
Bake at 375F for 40 minutes or until topping is golden brown.

Makes 9 servings.


Nutritional Information
Amount per serving
Calories: 181
Calories from fat: 21%
Fat: 4.3g
Saturated fat: 0.8g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 1.4g
Protein: 2.5g
Carbohydrate: 34.9g
Fiber: 2.4g
Cholesterol: 0.0mg
Iron: 0.9mg
Sodium: 115mg
Calcium: 66mg

copied from Dessert Du Jour www.recipedujour.com

[Zana]

Cranberry Apple Crisp

I left the fibrous, vitamin-rich apple peels on and replaced most of the butter with canola oil. I’m so pleased with the results. Carolyn DiPasquale - Middletown, RI

8 Servings
Prep: 15 min.
Bake: 40 min.

Ingredients
5 medium tart apples, sliced
1 tablespoon all-purpose flour
1 can (14 ounces) whole-berry cranberry sauce
TOPPING:
3/4 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons plus 2 teaspoons wheat bran
2 tablespoons canola oil
2 tablespoons butter, melted
3/4 teaspoon ground cinnamon
Fat-free vanilla frozen yogurt, optional
Directions
• In a large bowl, combine apples and flour; toss to coat.
• Stir in cranberry sauce.
• Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
• In a small bowl, combine topping ingredients; sprinkle over apple mixture. Bake, uncovered, at 350° for 40-45 minutes or until topping is golden brown and fruit is tender.
• Serve with frozen yogurt if desired.

Yield: 8 servings.

Nutrition Facts: 1 serving (calculated without frozen yogurt) equals 259 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 50 g carbohydrate, 4 g fiber, 2 g protein.
　
Recipe source: Taste of Home's Healthy Cooking magazine, August/September, 2009, submitted by Carolyn DiPasquale of Middletown, Rhode Island.

http://www.tasteofhome.com/recipes/C...-Apple-Crisp-5

Notes from original poster:
Oh my gosh! Here is another great dessert for the fall season! The cranberries and apples make such a wonderful combination! It is best served warm, so put it in the oven to cook as you are about to sit down to dinner!
Enjoy!
peg

[Zana]

Apple Pear Coffee Cake

Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear

TOPPING:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans

Directions
• In a large bowl, cream butter and sugar until light and fluffy.
• Beat in eggs and vanilla.
• Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
• Fold in apples and pear.
• Pour into a greased 13-in. x 9-in. baking dish.
• In a small bowl, combine brown sugar and cinnamon.
• Cut in butter until the mixture resembles coarse crumbs.
• Stir in pecans.
• Sprinkle over batter.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.

Yield: 12-15 servings.

Apple Pear Coffee Cake published in Taste of Home February/March 2003, p29

Recipe source: All Simple Recipes yahoo group, submitted by Beth Layman.

[Zana]

Apple Dumplings

In Pennsylvania Dutch country, Apple Dumplings are served warm, in a bowl of milk. My first choice of apples for apple dumplings is Stayman Winesap. They hold their shape well and have just the right combination of tartness and sweetness. Since Winesap apples are available for only a short time and even then they're hard to find, I also use Golden Delicious, Jonathan or Granny Smith apples instead.

Ingredients
pie dough - About the same amount as you would use for 2 - 9" pie shells
6 large apples
1/2 cup brown sugar, firmly packed.
1 tsp. cinnamon
1 T. flour
1 slightly beaten egg white

Preparation -
• Prepare the pie crust and refrigerate for about one hour before rolling. Meanwhile, peel and core the apples.
• Mix the brown sugar, cinnamon, & flour together and set aside.
• Divide the dough in half.
• Roll each half to about 1/8" thick.
• Cut each piece of rolled out dough into 3 pieces.
• Place 1 apple in the center of each piece.
• Fill the empty core space with the brown sugar, cinnamon and flour mixture.
• Bring up edges of the dough and overlap at the top to completely cover the apple.
• Press the edges together to seal.
• Cut a slit through the layers of dough at the top of the apple top to allow steam to eacape while baking.
• Arrange the apple dumplings in a shallow baking dish.
• Brush the tops with 1 slightly beaten egg white and sprinkle with sugar, if desired.
• Bake in a preheated oven at 400º for 20 minutes.
• Lower heat to 350º and bake for an additional 15 to 20 minutes or until the crust is a light golden brown color.

[Zana]

Shrimp On The Barbie

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

• Soak a dozen long wooden skewers in water for 30 minutes.
• Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer.
• Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted.
• Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals.
• Baste liberally with sauce and grill for 2 minutes.
• Turn the prawn over and baste again, cooking for another 2 minutes.
• Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through.
• Remove from heat immediately when done, as they will get tough if overcooked.
• Use any remaining sauce for a dip for the prawns.

[Zana]

Peach and Nectarine Cornmeal Cobbler

3 cups sliced nectarines (about 1 1/2 pounds)
3 cups sliced peeled peaches (about 1 1/2 pounds)
2 tablespoons lemon juice
1 1/2 tablespoons sugar
1 1/2 teaspoons cornstarch
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/3 cup fat-free milk
1 tablespoon sugar

Preheat oven to 375F.
Combine first 5 ingredients in a large bowl; stir gently.
Spoon into a 9-inch square baking pan.

Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 5 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add milk, stirring just until moist.
Drop dough onto fruit mixture to form 9 mounds; sprinkle with 1 tablespoon sugar.
Bake at 375F for 40 minutes or until topping is golden brown.

Makes 9 servings.


Nutritional Information
Amount per serving
Calories: 181
Calories from fat: 21%
Fat: 4.3g
Saturated fat: 0.8g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 1.4g
Protein: 2.5g
Carbohydrate: 34.9g
Fiber: 2.4g
Cholesterol: 0.0mg
Iron: 0.9mg
Sodium: 115mg
Calcium: 66mg

copied from Dessert Du Jour www.recipedujour.com

[Zana]

APPLE PINEAPPLE DESSERT PIZZA

1 (10-ounce) can refrigerated pizza crust
1 (15 1/4-ounce) can crushed pineapple
1 (20-ounce) can apple pie filling
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
2/3 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/3 cup finely chopped dried apricots

Directions

• Press pizza crust into a lightly greased 11- x 7-inch baking dish.
• Bake at 425F for 7 minutes; cool.

• Drain pineapple, reserving 1/3 cup juice.
• Combine pineapple and pie filling.
• Stir together reserved pineapple juice, cornstarch, cinnamon, and nutmeg; add to pineapple mixture.
• Spoon evenly over crust; sprinkle with cheese.
• Combine flour and brown sugar; cut in butter with a pastry blender until crumbly.
• Sprinkle over cheese.
• Top with dried apricots.
• Bake at 450F for 10 to 12 minutes or until golden.

Makes 8 servings.

[Zana]

Avocado and Sun-Dried Tomato Spring Rolls

1 quart oil for frying
2 tablespoons vegetable oil
1/3 cup shredded cabbage
1/4 cup shredded carrots
1/4 cup shredded cucumber
2 tablespoons diced onion
1/4 cup diced green onion
2 tablespoons finely chopped shiitake mushrooms
1/3 cup sun-dried tomatoes, chopped
salt and pepper to taste
2 ounces boneless chicken breast halves, cooked and diced
1 ounce cooked crabmeat, diced
1 teaspoon Chinese five-spice powder
1 avocado - peeled, pitted and diced
1 teaspoon lemon juice
8 spring roll wrappers

Heat 1 quart oil in a wok over medium high heat.
Heat 2 tablespoons oil in a medium saucepan over medium heat. Stir in cabbage, carrots, cucumber, onion, green onion, shiitake mushrooms, sun-dried tomatoes, salt and pepper. Slowly cook and stir until all vegetables are tender, about 10 minutes.
Stir chicken, crabmeat and Chinese five-spice powder into the cabbage mixture. Sprinkle avocado with lemon juice, then stir it into the mixture. Remove from heat.
Place approximately 1 teaspoon of the cabbage and chicken mixture in the center of spring roll wrappers. Fold wrappers, and seal the edges with moistened fingers.
Carefully lower spring rolls into the heated quart of oil. Deep fry approximately 3 minutes, or until golden brown. Drain on paper towels. Cut in half to serve.

Zana's Note:

I've done this using rice wrappers for a gluten free version. It also ends up being lighter in fat, since you don't have to fry it.

[Zana]

Chef Meg's Roasted Salmon with Caramelized Apple-Almond Pesto

- 14.3g Carbs, 3.8g Fiber, 0.5g Sugar

From: www.SparkPeople.com user CHEF_MEG
When you're shopping for this recipe, buy double the ingredients and make an extra batch for Chef Meg's Salmon Cakes later in the week.

12 oz salmon fillets
1 tsp unsalted butter
2 Granny Smith Apples, skin left on, cut into 1/4 inch dice
1/4 cup slivered almonds, toasted
1/2 bunch Italian parsley, leaves only
Pinch black pepper
1/2 lemon, juiced

Preheat oven to 400 degrees.

Place parsley leaves in a blender; puree, adding lemon juice and warm water until the mixture forms a paste.
Season with black pepper.

Heat a small sauce pan and add butter.
Once butter has melted and is foaming, add apples and cook for 3 minutes.
Remove apples from the heat and add the almonds and parsley pesto; toss to combine.

Place the salmon, skin side down on a roasting pan.
Layer the pesto over the fish; roast for 12-15 minutes or until the meat is firm and just starting to flake.

Makes 3 three ounce servings with 1/4 cup of apples and pesto per serving.

Servings: 4

Nutrition per Serving:
251 Calories, 11.7g Total Fat, 2g Saturated Fat, 3.7g Polyunsaturated Fat,
4.8g Monounsaturated Fat, 56.6mg Sodium, 765.4mg Potassium,
14.3g Total Carbs, 3.8g Dietary Fiber, 0.5g Sugars, 23.8g Protein