Posts tagged Snack

Bacon Wrapped Persimmons

Bacon Wrapped Persimmons

bacon-wrapped-persimmons

Ingredients

  • 4-5 fuyu persimmons
  • 1/2 pound thick-cut Gluten Free bacon
  • Sea salt and fresh-ground black pepper to taste

Directions

Preheat oven to 400°F. Cut around the core of the persimmons and slice to 1/2-inch thickness. Cut the bacon strips into thirds, and wrap around the persimmons–there should be just enough to cover the wedge, without much overlap so that they’ll cook evenly. If needed, use toothpicks to hold the bacon in place. Season with salt and pepper.

Place the wrapped persimmons onto a heavy baking sheet with a lip (we don’t want any of that delicious bacon grease escaping!). Roast in the oven for 15-20 minutes, or until the bacon is cooked thoroughly.

To serve, let cool and get out of the way. We made a quick sauce out of a hachiya persimmon, homemade apricot brandy and a little butter, but we found that lemon marmalade also paired well, and just about any sweet chutney could work.

Cheesecake Stuffed Strawberries Recipe

 Cheesecake-Stuffed-Strawberries-2

• Prep Time: 10 min(s)
• Total Time: 10 min(s)
• Servings: 6

These simple stuffed cream filled strawberries are easy to make and a crowd favorite, not to mention a great gluten-free dessert.

Ingredients
• 1 lb. fresh strawberries
• 1 (8 oz) package cream cheese, softened
• 1/2 cup confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• Optional: 2 teaspoons fresh lemon zest
Instructions
1. Cut the stems from the strawberries, so the strawberries can sit cut side down.
2. Cut a deep “X” from the tip down being careful not to cut all the way through.
3. Gently open up the strawberry. Set aside.
4. Cream the cream cheese, sugar, and vanilla (and optional lemon zest) until nice and fluffy.
5. Pipe the filling into each strawberry using a pastry bag or a zip top bag with a pasty piping tip. You may also cut the end of a zip top bag to make a free form pastry bag and tip as well.
6. Top each filled strawberry with a blueberry.
7. Chill the strawberries for at least an hour before serving.

Blueberry Oat Quick Bread

Blueberry Oat Quick Bread

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2 c. Blueberries
1 ¾ cup Flour
½ c. Old Fashioned Rolled Oats
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
½ tsp Cinnamon
¼ tsp nutmeg
1 cup Sugar
2 Eggs, beaten
1 cup Buttermilk
1 tsp Vanilla

Toss the blueberries with ¼ cup of the flour.
Mix remaining ingredients until blended.
Fold in blueberries and remaining four until just mixed.
Bake 50-60 minutes or until toothpick comes out clean.

 *makes 1 loaf

Raisin Bread Apple Crisp

Raisin Bread Apple Crisp

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Ingredients 

6 tablespoons melted butter
1/2 cup packed brown sugar
1/2 cup chopped walnuts
4 slices Sun-Maid Raisin Bread
3 large Granny Smith apples peeled and cut in 1/4 inch wedges

Directions

Preheat oven to 350 degrees F.

COMBINE butter, brown sugar and walnuts.
TEAR raisin bread into 1/4 to 1/2-inch pieces.
MIX bread with butter mixture.
PLACE apples in a 9-inch square or round baking dish. Pat bread mixture firmly over apples.
BAKE 40 to 45 minutes or until top is golden brown and apples are soft.
Serve warm.