Month: February 2020

Apricot Scones

Apricot Scones

  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter or stick margarine — cut into small pieces
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • Cooking spray
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt), and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the apricots. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
  3. Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400° for 20 minutes or until golden. Serve warm.

Apple-Stuffed Pork Chops

Apple-Stuffed Pork Chops

  • 5 tablespoons port or other sweet red wine — divided
  • 2 cups diced peeled Granny Smith apple
  • 2/3 cup chopped pitted dried plums
  • 1/4 cup chopped pistachios
  • 2 tablespoons chopped fresh or 2 teaspoons dried thyme
  • 2 teaspoons brown sugar
  • 48 ounces lean bone-in center-cut pork chops — (about 3/4 inch thick trimmed)
  • 1 teaspoon salt — divided
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 3 tablespoons all-purpose flour
  • 14 1/2 ounces fat-free (less-sodium chicken broth)
  1. Combine 2 tablespoons port, apple, and next 4 ingredients (apple through sugar), stirring well.
  2. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
  4. Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.

Applesauce Muffins

 

Applesauce Muffins

  • 1 1/4 cup Applesauce (Unsweetened)
  • 1/4 cup Honey
  • 2 tbsp canola oil
  • 1 Egg
  • 1 cup Whole Wheat Flour
  • 1 cup White Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg

  1. In a large bowl, beat together the applesauce, egg, oil, and honey. Set the bowl aside

  2. In a medium bowl, combine the flours, baking powder, baking soda, cinnamon, and nutmeg. Add this to the applesauce mixture, stirring just to moisten the dry ingredients. Stir in the raisins and divide the batter among the 12 greased muffin cups.

  3. bake the muffins in a preheated 375º oven for 20 minutes.

Apricot-Glazed Pork Chops

Apricot-Glazed Pork Chops

  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 4 boneless center-cut loin pork chops (about 1/2 inch thick, (4-ounce))
  • 1 tsp olive oil
  • 1/3 cup apricot preserves
  • 1/3 cup riesling or other slightly sweet white wine
  • 1/2 tsp bottled ground fresh ginger (such as Spice World)
  1. Sprinkle salt and black pepper evenly over pork. Heat olive oil in a large nonstick skillet over medium-high heat; add pork. Cook 2 minutes on each side or until browned. Remove pork from pan, and keep warm.
  2. Combine preserves, wine, and ginger in a small bowl, stirring with a whisk. Add preserves mixture to pan; simmer 4 minutes or until mixture thickens. Return pork to pan; cook 1 minute, turning to coat.