Recipes from the May activity

We had so much fun this month at our Relief Society garden night.  Thanks so much to our awesome speakers!  I learned so much, I actually went out and weeded (that is a huge thing for me... no, really).  I can't wait to put some of my new knowledge to use!

We had a few requests for the recipes.  Here they are!  Enjoy!

Garlic/Lemon Salad Dressing

1/2 Cup Olive Oil (I prefer the light tasting)

1-3 garlic cloves, minced (to taste)

1 tsp-1 tbs Kosher or Sea Salt (to taste)

Juice from one lemon

1 tsp lemon zest

Dash of freshly ground pepper (optional)

Put garlic & salt in a bowl and grind into a paste, add to a container with a tight lid.  Add olive oil, lemon juice, lemon zest and pepper (if desired) to container. Shake until mixed.  Use immediately or store in the fridge for up to a week.  

**Note:  If stored in the fridge, it will solidify somewhat.  A few minutes at room temperature should bring it back to normal consistancy.**


Broccoli, Grape, and Pasta Salad

1 Cup chopped pecans
1/2 package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant, stirring halfway through.  Prepare pasta according to package directions (make sure the pasta is al dente so it can withstand the sauce).  Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.  Peel away tough outer layer of stems and finely chop stems.  Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes.  Stir to coat.  Cover and chill 3 hours.  Stir bacon and pecans into salad just before serving.

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Dehydrated Apple Recipes

Apple Pie

2 1/2 cups dried apples

2 1/2 cup or more of water

3/4 cup sugar

3/4 tsp cinnamon

1/8 tsp salt

2 tsp butter

lemon juice or raisins (optional)

Cook dried apples in water until tender.  Lemon juice may be added for tartness.  Add sugar, sinnamon and salt.  If it is too juicy, add a little thickening.  Pour into pastry lined pie pan.  Dot with butter, and add top crust.  Bake in moderate oven 40-45 minutes.

German Pancakes

4 eggs

1/2 cup flour

1/2 tsp baking powder

1 pinch salt

1 cup milk

1 tsp vanilla extract

2 TBS unsalted butter, melted

1/2 tsp ground nutmeg

1/4 cup unsalted butter

1/2 cup white sugar, divided

1/2 tsp ground cinnamon

1/2 ground nutmeg

1 cup re-hydrated apples

1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
4. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

Caramel Apple Dippers

1/2 cup sugar

1/4 cup water

1/2 cup heavy cream

1/2 tsp vanilla extract

1/4 tsp cinnamon

1 brick low-fat cream cheese, room temperature

dehydrated apples

Combine ingredients and whip until creamy.  Use as dip for fresh or dehydrated apples.

Apple Granola

3 1/2 cups oats (not quick oats)

1 cup pumpkin seeds
1/4 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup applesauce
1 1/2 tablespoons honey
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 cup chopped dried apples

1. Preheat the oven to 300 degrees F.

2. In a large bowl, mix together the oats, pumpkin seeds, brown sugar, cinnamon, allspice, and salt.

3. In a small saucepan, warm the applesauce with the honey, canola oil, and vanilla extract.

4. Pour the liquid ingredients over the dry ingredients and stir until well combined. Spread the mixture evenly on a large baking sheet.

5. Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is golden brown. Remove from oven, and stir in the dried apples. Let the granola cool completely. Store the granola in a large, airtight container. The granola will keep for up to one month.

Apple Crisp

6 c. dried apple slices

4 1/2 c. boiling water

1 c. oats

1/4 c. flour

1/2 c. brown sugar, divided

1 t. cinnamon

1/2 c. chopped nuts or coconut (optional)

1/2 c. butter or butter flavored shortening

Pour water over apples; let stand 5 minutes. Pour apples and water in 8 x 12 inch glass baking dish. Sprinkle with 1/4 c. brown sugar. Combine rest of ingredients, including the remaining 1/4 c. brown sugar, cut in butter with a pastry blender. Sprinkle mixture over apples and bake at 350 degrees for 45 minutes.