Northwest Autumn Fruit Bake Rsc Recipes

Steps:

• Preheat oven to 375 degrees.
• Lay a large sheet of Reynolds Wrap Foil on a work surface and form a baking dish large enough to hold the fruit. Toast the nuts on it in the preheated oven about 10 minutes or so depending on the type of nut used. Keep a watchful eye on the nuts, they can burn very quickly. Reserve nuts in a small container. Increase the oven heat to 450 degrees.
• Place bacon on the foil dish and bake in the oven until crisp and golden brown. With a slotted spoon remove bacon and drain on paper towels. Pour bacon drippings from foil dish into a heatproof small container making sure there is a thin layer of grease remaining on the foil.
• Combine both sugars, salt and pepper in a small bowl.
• Using a cookie sheet underneath the foil dish for added support lay the fruit in the foil dish in one layer and sprinkle on the sugar mixture evenly. Drizzle with maple syrup and 1 tablespoon of the reserved bacon drippings and nestle the rosemary sprigs among the fruit. Bake in the 450 degree oven (or hot grill, or campfire) for 25 minutes or until fruit is tender and golden brown in spots.
• Meanwhile whip heavy cream with the remaining one tablespoon of maple syrup until soft peaks form.
• Remove fruit from oven and sprinkle with reserved bacon and nuts. Serve warm with maple whipped cream.

Steps:

• Position rack in center of oven and preheat to 400°F Line rimmed baking sheet with parchment paper. Mix 1/2 cup buttermilk, dried fruit, and vanilla in medium bowl.
• Whisk flour, wheat germ, 1/3 cup brown sugar, cardamom, and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in almonds, then buttermilk mixture. Mix until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured work surface; flatten to 8-inch round. Using large knife, cut round into 8 wedges. Place on prepared baking sheet, spacing apart. Brush scones with buttermilk and sprinkle lightly with additional brown sugar.
• Bake scones until golden and tester inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.

Steps:

• Spread preserves on tortilla.
• Top with ricotta cheese.
• Top with slice fruit.
• Sprinkle with sliced almonds.
• Starting from one end, roll tightly.
• Wrap in foil for neater eating.
• Variation:.
• Spread tortilla with apricot preserves and use sliced fresh or canned, well-drained peaches.

Steps:

• In a bowl combine eggs, sugar, flour and milk (this should be a very runny dough).
• Grease a stoneware dish with all the butter (it has to be fairly thick so that the custard wont stick to the dish!). Pour in the dough and add fruit, raisins or almonds to taste.
• Bake in the cold (!) oven at 180°C for about 60 minutes or until custard has set. You might need to cover the dish after 40 minutes or so.
• Allow to stand and set for at least 10 minutes before serving.

Steps:

• Cook noodles according to package directions, drain.
• Combine noodles, chicken, soup, 1/2 cup water or milk, vegetables and 1/2 cup cheese.
• Spoon into 2-qt.
• baking dish; top with remaining cheese.
• Bake uncovered at 350 degrees for 20 minutes or until heated through and cheese is melted.
• Sprinkle with chopped parsley or green onions, if desired.

Steps:

• Cook pasta according to packet directions, drain and set aside.
• Warm oil in a frying pan and add the onion and garlic. Turn the heat up to high and sauté until onion is translucent.
• Add pumpkin and sauté for 5 minutes or until it is about half cooked.
• Add zucchini, bell pepper and capers. Cook, stirring, until they are soft, but don't overcook. Stir through thyme and heat another minute or so until fragrant.
• Stir pasta and vegetables together.
• Mix cottage cheese with egg and season with salt and pepper.
• Spread pasta in baking dish, top with cottage cheese mixture and sprinkle cheese over the top.
• Bake at 180°C for 40 minutes, covering if the top gets too brown.
• Serve with a salad of simple wintry lettuce like raddiccio and baby spinach dressed with lemon juice and olive oil, with a few walnuts sprinkled over the salad when serving.

Steps:

• Heat oven to 325 degrees.
• Drain fruits and arrange in an oblong pan, 13 x 9 x 2.
• Pour mixture of remaining ingredients over the fruit.
• Bake for 15 minutes.
• Baste with the drippings in the pan and bake for an additional 15 minutes.
• Serve hot as an accompaniment to meat or as a dessert with sour cream on the side.