Hometown Get-Togethers - Candace Floyd [2]
2 medium apples, peeled, cored, and chopped
TOPPING
1 cup chopped walnuts or pecans
½ cup packed light brown sugar
1 teaspoon ground cinnamon
1. Grease a 13 × 9-inch baking dish.
2. To prepare the bars, combine the flour, oats, flax meal, baking powder, baking soda, salt, and cinnamon in a medium bowl; set aside.
3. Combine the granulated sugar, brown sugar, and butter in a large bowl. Beat with a mixer at low speed until just blended. Increase the speed to high and cream well. Blend in the eggs and buttermilk. Decrease the speed to low and gradually add the flour mixture from step 2, beating until just blended and scraping the sides of the bowl. Fold in the apples. Pour into the prepared pan.
4. To prepare the topping, combine the walnuts, brown sugar, and ground cinnamon in a small bowl; mix well. Sprinkle evenly over the batter. Cover with plastic wrap and refrigerate overnight.
5. Preheat the oven to 350°F. Uncover the pan and let stand for 30 minutes. Bake for 45 minutes, or until a wooden pick inserted in the center comes out clean. Serve warm.
* * *
TIPS FROM OUR TEST KITCHEN: Flax meal is available at major supermarkets and in health food stores. Substitute 1 cup shredded carrots for 1 apple, if desired. Substitute plain yogurt for the buttermilk, if desired.
* * *
Omelet in a Bag for a Crowd
Albert and Julia (Jay) Bertaccini, Old Forge, Pennsylvania
Variable servings
“My wife, Jay, attended a reunion of her sorority, Theta Phi Alpha, from Penn State University. The Sunday brunch hostess was concerned about having food ready for the twenty attendees at the same time, so my wife suggested this recipe. The brunch was a huge success. The attendees enjoyed selecting their own ingredients, and everyone was served together.”
Quart-size plastic zip-top bags
Chopped onions, broccoli, bell peppers, chiles, shallots, garlic, zucchini, and tomatoes
Ham, cooked bacon or bacon bits, sausage, crabmeat, lobster, and leftover beef and pork
Cheddar, mozzarella, Parmesan, Pepper Jack, Swiss cheese, Asiago, Colby, and Brie
Fresh chives, parsley, sage, thyme, basil, seasoned salt, Cajun seasoning, and black pepper
Eggs (2 per omelet)
1. Fill a stockpot half full of water and bring to a boil over high heat. Have each guest write his or her name on a zip-top bag using a permanent marker.
2. Place the desired vegetables, meats, cheese, and seasonings in each bag. Break 2 eggs on top of the ingredients. Close the bag and squeeze to mix the ingredients. The bags should be about one-third full. Open the bag slightly to release some of the air and seal securely. Place a few of the bags into the boiling water.
3. Boil for 7 to 20 minutes, depending on the number of bags in the pot. Cooking time will vary. Open the bags to test for doneness. Reseal and return to the pot for a few minutes if not thoroughly cooked.
4. To serve, open the bag and slide the omelet onto a plate.
* * *
TIPS FROM OUR TEST KITCHEN: Use a variety of ingredients to make this dish as simple or elaborate as you wish. Egg whites can be substituted for whole eggs. These omelets are casual and fun—great for a campout or any breakfast get-together.
* * *
Petite Quiches
Christina Lowe, Whittier, California
Serves 12
“When our church recently started up a women’s ministry, our first get-together was a potluck brunch. I brought my usual orange teacake and some purchased frozen mini-quiches. They were terrible! I was so frustrated I decided to come up with my own recipe. To our next meeting, I brought these quiches, and everybody loved them.”
One 17-ounce package frozen puff pastry sheets
Three 6-ounce packages baby spinach leaves
1½ cups shredded Swiss cheese
¼ cup finely chopped no-water-added ham, smoked pork, or cooked bacon
4 eggs
1 large shallot, minced
¼ cup mayonnaise
1 tablespoon Dijon mustard or Trader Joe’s Aioli Garlic Mustard
¼ teaspoon black pepper, or to taste
½ teaspoon salt, optional
2 tablespoons olive oil
1. Preheat the oven to 400°F. Thaw the puff pastry sheets according to the package directions.