Apricot-Cherry Pie

Serves: 8

Ingredients:
DOUGH
1.  6 tablespoons unsalted butter, chilled, cut up
2.  1/2 cup sugar
3.  2 egg yolks
4.  1 cup all-purpose flour
5.  1/3 cup cornmeal
6.  1/2 teaspoon salt
FILLING
1.  2 lb. ripe apricots, quartered
2.  1 cup pitted sweet cherries, such as Queen Anne or Bing
3.  1 tablespoon kirsch, Grand Marnier or brandy, if desired
4.  3/4 cup sugar
5.  1/3 cup all-purpose flour
6.  2 tablespoons apricot preserves, large pieces removed

Method:
1.  Process butter and 1/2 cup sugar in food processor 10 to 12 seconds or until well-blended. Add egg yolks; process 3 to 4 seconds or until combined. Whisk 1 cup flour, cornmeal and salt in small bowl; add to butter mixture, pulsing 10 to 12 seconds or until combined and dough looks damp and crumbly.
2.  Turn out onto lightly floured surface; shape into flat round, adding additional flour if dough is sticky. Roll into 12-inch round; line 9-inch pie pan with dough. Trim to 1-inch overhang; fold dough under, even with edge of pan. Press down gently to seal; crimp edge.
3.  Heat oven to 400°F. Toss apricots, cherries and kirsch in medium bowl to moisten fruit. Combine 3/4 cup sugar and 1/3 cup flour; sprinkle over fruit, tossing to coat. Pour fruit into crust. Cover edges with foil.
4.  Bake 15 minutes. Reduce oven temperature to 375°F.; bake an additional 35 to 40 minutes or until juices are bubbly and fruit is tender.
5.  Microwave preserves in small microwave-safe bowl 20 to 30 seconds or until warm; brush over warm fruit.

TIP If the crust sticks to the pan at room temperature, warm the pie in a 300°F. oven for 5 to 10 minutes before serving.

Chewy Chocolate Chip-Granola Cookies

Makes: 5 dozen cookies

Ingredients:
1.   3 cups old-fashioned oats
2.   2 1/2 cups sweetened flaked coconut
3.   1 1/2 cups all-purpose flour
4.   1 teaspoon baking soda
5.   1 teaspoon salt
6.   1 cup butter, softened
7.   1 cup sugar
8.   1 cup packed light brown sugar
9.   2 eggs
10. 1 teaspoon vanilla extract
11. 1 (12-oz.) bag semisweet chocolate chips
12. 1/2 cup raisins
13. 1/2 cup chopped walnuts

Method:
1.  Heat oven to 350°F. Whisk oats, coconut, flour, baking soda and salt in large bowl.
2.  Beat butter, sugar and brown sugar at medium-high speed 2 minutes or until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture until combined. Stir in chocolate chips, raisins and nuts.
3.  Drop 1 1/2 tablespoons dough per cookie onto ungreased baking sheets. Bake 13 to 15 minutes or until set and very light golden brown. Cool on pans on wire rack 5 minutes. Remove from pans; cool completely.

Chocolate Chip Zucchini Cupcakes with Orange-Cream Frosting

Ingredients:
1.  1 cup lowfat buttermilk
2.  2 teaspoons baking soda
3.  5 cups powdered sugar, divided
4.  1/2 cup canola oil
5.  2 eggs
6.  2 1/2 cups whole wheat pastry flour
7.  2 cups grated zucchini
8.  1 cup semisweet chocolate chips
9.  6 tablespoons neufchâtel, softened
10. 2 teaspoons zest and 1 tablespoon juice from 1 orange

Method:  Preheat oven to 350°F. Line 24 muffin cups with cupcake liners; set aside. Stir together buttermilk and baking soda in a medium bowl; set aside. In a large bowl, beat 2 cups sugar and oil together with an electric mixer for 1 minute; beat in eggs one at a time; set aside. Toss flour with zucchini and stir into sugar mixture along with buttermilk mixture; fold in chocolate chips. Spoon batter evenly into muffin cups. Bake until puffed and golden brown, and a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes; set aside to let cool completely.

To make frosting, beat together remaining sugar, neufchâtel, orange zest and juice in a large bowl with an electric mixer until fluffy, about 2 minutes. Frost the cupcakes and serve.

Irish Lamb Stew

http://www.lifescript.com/Body/Food/Recipes/EatingWell/I/Irish%20Lamb%20Stew.aspx?utm_campaign=2010-03-16-46864&utm_source=healthy-advantage&utm_medium=email&utm_content=healthy-recipes_Irish%20Lamb%20Stew&FromNL=1&sc_date=20100316T000000

Sweetheart Coffee Cake

Ingredients:
1.  4 1/2 - 5 C all purpose flour, divided
2.  1/2 C. sugar
3.  1 1/2 t. salt
4.  2 (1/4 oz) pkg. active dry yeast
5.  1/2 C. milk
6.  1/2 C. water
7.  6 T. butter or margarine divided
8.  2 eggs
For filling:
1.  3/4 C. packed dark brown sugar
2.  1/2 C. chopped blanched almonds toasted
3.  1/3 C. chopped maraschino cherries
4.  1 T. all purpose flour
5.  2 t. almond extract
For glaze:
1.  1 1/2 C. confectioners sugar
2.  2 T. butter or margarine softened
3.  2 - 3 T. milk
4.  1/2 t. vanilla extract

Method:  In a mixing bowl combine 1 1/2 C. flour, sugar, salt and yeast.  Heat milk, water and 4 T. butter to 120 - 130.  Gradually add to dry ingredients; beat on medium 2 minutes.  Add eggs and 1/2 C. flour; beat on high for 2 minutes.  By hand; add enough remaining flour to form a soft dough.  Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cove and let rise in a warm place until doubled, about 1 hour.  Punch dough down.  Divide in half.  Roll each half into a 26x8" rectangle.  Melt remaining butter; brush over dough.  Combine filling ingredients; sprinkle over butter.  Roll up jelly roll style from long end; pinch to seal.  Place seam side down on greased nonstick baking sheets or baking sheets lined with parchment paper.  Shape each roll into a heart; seal ends.  Cut from out edge two-thirds through cake every 1" and turn each section out.  Cover and let rise until doubled about 1 hour.  Bake at 350 for 15-20 minutes or until golden.  Remove immediately from baking sheets to wire racks.  Cool completely; remove parchment paper if used.  For glaze, cream sugar and butter.  Stir in milk and vanilla until smooth.  Drizzle over hearts.

Almond Sugar Cookies

Ingredients:
1.  1 C butter or margarine softened
2.  1-1/2 C. confectioner' s sugar
3.  1 egg lightly beaten
4.  1 t. vanilla extract
5.  1 t. almond extract
6.  2-1/2 C. all purpose flour
7.  Red decorators sugar (optional)

Method:  In a mixing bowl, cream butter and sugar.  Add egg and extract.  Stir in flour; mix well.  Chill several hours.  On a lightly floured surface, roll dough to 1/4" thickness; cut with 2 1/2 - 3" heart shaped cookie cutter.  Place on an ungreased baking sheets; sprinkle with sugar if desired.  Bake at 375 for 8-10 minutes or until lightly browned.

Makes 3-1/2 dozen.

Onion Dill Bread

Ingredients:
1.  2 teaspoons active dry yeast
2.  3-1/2 cups bread flour
3.  1 teaspoon salt
4.  1 egg
5.  3/4 cups cream-style cottage cheese
6.  3/4 cups sour cream
7.  3 tablespoons sugar
8.  3 tablespoons minced dried onion
9.  2 tablespoons dill seed
10.  1-1/2 tablespoons butter

Method:  In bread machine pan, place first four ingredients in order given. In a saucepan, combine remaining ingredients and heat just until warm (do not boil). Pour into bread pan. Select "white bread" setting. Bake according to bread machine directions. Yield: 1 loaf (2 pounds).

Chocolate Chiffon Cake

Ingredients:

1.  7 eggs, separated
2.  1/2 cup baking cocoa
3.  3/4 cup boiling water
4.  1-3/4 cups cake flour
5.  1-3/4 cups sugar
6.  1-1/2 teaspoons baking soda
7.  1 teaspoon salt
8.  1/2 cup canola oil
9.  2 teaspoons vanilla extract
10.  1/4 teaspoon cream of tartar
For icing:
1.  1/3 cup butter
2.  2 cups confectioners' sugar
3.  2 ounces unsweetened chocolate, melted and cooled
4.  1-1/2 teaspoons vanilla extract
5.  3 to 4 tablespoons hot water
6.  Chopped nuts, optional

Method:  Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

Yield: 16-20 servings.

Peanut Butter And Jelly French Toast

Ingredients:

1.  12 slices bread

2.   3/4 cup peanut butter

3.  6 tablespoons jelly or jam

4.  3 eggs

5.  3/4 cup milk

6.  1/4 teaspoon salt

7.  2 tablespoons butter

Method:  Spread peanut butter on six slices of bread; spread jelly on six slices of bread. Put one slice of each together to form sandwiches. In a bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown on both sides. Serve immediately.

Yield: 6 servings.

Best Broccoli Casserole

Ingredients:

1.  1 cup water

2.  1/2 teaspoon salt

3.  1 cup instant rice

4.  1/4 cup butter

5.  1/4 cup chopped onion

6.  1/4 cup chopped celery

7.  1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

8.  1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

9.  3 cups frozen chopped broccoli, thawed

10.  1/2 cup diced American cheese

Method:  Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1-1/2-qt. casserole. Bake at 350° for 1 hour.

Yield: 6 servings.

Buttermilk Wheat Bread

Ingredients:
1.  1-1/4 cups buttermilk
2.  1-1/2 tablespoons butter
3.  2 tablespoons sugar
4.  1 teaspoon salt
5.  3 cups bread flour
6.  1/3 cup whole wheat flour
7.  2 teaspoons active dry yeast

Method: In bread machine pan, place all ingredients in order given. Select "white bread" setting. Bake according to bread machine directions.

Yield: 1 loaf (2 pounds).