Sunday, October 7, 2012

Dried Candied Apples

I went to a RS homemaking meeting several years ago and they were doing different recipes to use with apples, I sampled this one and it was divine.  You will need a dehydrator to cook them, or you could probably use your oven, I will have to check into how to do it with just a regular oven, but here is the recipe:

Dried Candied Apples

2 cups Pineapple Juice
1 cup Orange Juice
1 cup Lemon Juice
1 cup Sugar
1 tsp cinnamon
1 cup Red Hots Candies (you know, the little red candies)

Combine all ingredients together and heat on stove on medium heat until red hots are dissolved, Stirring frequently.  Let apple slices marinate in sauce a couple of minutes before dehyrdrating them.  While dehyrdrating first batch, let second batch soak in mixture while waiting to dehyrdate second batch.

These are so yummy!!

And now for the nourishing of our souls:

This is a special scripture to me as I was told to memorize it and keep it close to my heart.  It is in D&C 82:10
"I , the Lord, am bound when ye do what I say; but when ye do not what I say, ye have no promise"
In my times of struggle, I have asked for some priesthood blessings and I have been promised wonderful things, but always they are contingent upon my obeying and keeping the commandments.
Our HeavenlyFather loves us very much and He WANTS to bless us, we just need to live worthy so He can!  He has promised us many things but we must obey and be worthy to receive them.
May we strive each day to live the commandments just a little better than we did the day before




Praline French Toast Overnight Dish

It has been awhile since I have posted a new recipe, sorry about that, I am still getting requests to put up some of my recipes, so I will get going on that.  It was conference today and last night I quickly searched for a recipe to make that I could assemble at night and bake in the morning, and found this one, and it turned out good, of course I would rather just have fresh hot french toast freshly made with all the fixings but when we simply have to get up and go, then this was wonderful.  I found this recipe at Tidy Mom and it is called:
Praline French Toast

This yummy custard-y french toast is the perfect breakfast treat for a special morning!
Glaze
  1. 1/2 cup butter
  2. 1 cup brown sugar
  3. 2 tablespoons honey, maple syrup or corn syrup (I used honey)
Bread
  1. French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan( I used my homemade bread)
Custard
  1. 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half (I used milk as I did not have whip cream) 
  2. 5 large eggs, or 1 1/4 cups egg substitute
  3. 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract ( I used vanilla)
  4. 1/4 teaspoon salt
Topping
  1. 1/2 cup brown sugar
  2. 1/4 teaspoon ground nutmeg
  3. 1/4 teaspoon ground cinnamon
Directions

 1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole.
 2) To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts.Pour the glaze into the prepared pan, spreading it to the corners.
 3) Lay the slices of bread in the pan, atop the glaze.
 4) To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.
 5) Cover the pan, and refrigerate overnight, or for up to 24 hours.
 6) When you're ready to bake, preheat the oven to 350°F.
 7) Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.
 8) Bake the French toast for 35 to 40 minutes, until it's bubbly and the top is very lightly browned.
 9) Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.
 Yield: 9 to 12 servings.

If you let it sit out for 30 min, it seemed to taste better the longer it set! very yummy , did not need any syrup! I served it with hashbrowns, I make my own, the night before I bake several potatoes and then at night put them in the fridge, and in the morning I put some butter in a fry pan, grate the potatoes, put on some salt and garlic seasoning and wa la, they are divine!

For the nourishing of our souls:
Wow, today was conference (and yesterday) and it was absolutely wonderful and outstanding and awesome!  the main theme seemed to be love others, serve others, pray for others, "feed my sheep" and so forth. 
Many scriptures could be used today, but I am tired and want to take a nap, so I will use the first one on my list which is
Matthew 22:36-40

"Master, which is the great commandment in the law?  Jesus said unto him, Thou shalt love the Lord thy God with all thy heart, and with all thy soul and with all thy mind.  This is the first and great commandment. And the second is like unto it, Thou shalt love they neighbour as thyself.