Mincemeat Quick Bread

I spent Thanksgiving with my youngest brother, his family and his in-laws. I had quite a chat with his mother-in-law about rolls, bread and Bosch bread machines. I went the day after Thanksgiving shopping with my sister-in-law, just intending to tag along. She stopped at Emergency Essentials and the line went around the store twice. Well, they had a sale on two different Bosch machines. I was in the front of the store, the machines were in the back. I was tempted and thought if there is one still available when I get to the back of the store I'll buy one. The one with the attachments were gone. When we got the spot were they were, they brought out a combination of a Bosch bread machine and a Vita Mill. Yeah, I bought one! So my sister-in-law is checking with her Mom to see if she will give me a bread demonstration using my mill and bread machine. I did play with the machine and made this bread. My husband loves gumdrops in bread so I added some.

1 egg
1/4 cup oil
1 tablespoon grated orange peel
2 tablespoons orange juice, apple juice or pineapple juice
2 cups mincemeat
2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan. Mix together egg, oil, orange peel, juice and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan. Bake for 1 hour. Remove the loaf from the oven and cool on a wire rack. Makes 1 loaf.

Christmas Give Away / Give Away Tote

My friend at Just Another Hang Up is having a give away. She makes tote's in the most fabulous combinations of colors and patterns. Check it out at justanotherhangup.blogspot.com.

Chicken with Mushrooms and Peas

I tried this recipe and found the vegetables to be the best part. I thought the chicken was too plain. I used vegetable oil and oregano due to our likes and dislikes.

8 chicken thighs
2 tablespoons extra-virgin olive oil
1 teaspoon fresh thyme
Salt and pepper
8 ounces mushrooms, halved
1 onion, coarsely chopped
One 10-ounce package frozen peas

Position a rack in the upper third of the oven and preheat to 400 degrees F. On a rimmed baking sheet, toss the chicken with 1 tablespoon olive oil, the thyme and 1/2 teaspoon each salt and pepper; roast for 20 minutes. Meanwhile, in a medium bowl, combine the mushrooms, onion, peas and the remaining 1 tablespoon olive oil; season with salt and pepper. Add the vegetables to the chicken and cook for 25 minutes more.

Snickerdoodle Pie

I found this recipe at http://www.bhg.com/ and wondered what it would be like. I like the cookie. I thought it was rather sweet and tasted just like the cookie!

1 recipe Single-Crust Pie Pastry, see recipe, or 1

rolled refrigerated unbaked piecrust (1/2 of a

15-oz pkg)

1 tablespoon raw or coarse sugar

1/2 plus 1/4 teaspoon ground cinnamon, divided

2 teaspoons butter, melted

1/2 cup packed brown sugar

1/4 cup butter

3 tablespoons water

2 tablespoons light-colored corn syrup

1/2 plus 1 teaspoon vanilla, divided

1/4 cup butter, softened

1/2 cup granulated sugar

1/4 cup powdered sugar

1 teaspoon baking power

1/2 teaspoon salt

1/4 teaspoon cream of tartar

1 egg

1/2 cup milk

1-1/4 cups all-purpose flour

Preheat oven to 350 degrees F. Prepare patry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 teaspoon cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt and cream of tartar until well combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate. Slow pour syrup over filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil. Bake pie 25 minutes; carefully remove foil. Bake about 20minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.

Slow-Cooked Praline Apple Crisp

We have 2 apple trees so I've been looking for different ways to use them. I found this recipe at http://www.pillsbury.com/. I love it because of the oatmeal, brown sugar and toffee bit combination.

6 medium-size crisp tart apples (Granny Smith

or Braebum), peeled if desired, cut into 1/2

-inch-thick slices (about 6 cups)

1 teaspoon ground cinnamon

1/2 cup quick-cooking oats

1/3 cup packed brown sugar

1/4 cup all-purpose flour

1/2 cup cold butter, cut into small pieces

1/2 cup chopped pecans

1/2 cup toffee bits

Ice cream, if desired

Spray 3 to 4 quart slow clooker with cooking spray. In large bowl, mix apples and cinnamon to coat. Place in slow cooker. In medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly. Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apoples. Cover; cook on Low heat setting 4 to 6 hours. Serve apple crisp with ice cream.