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Ingredients: 1/2 Cup(s) Pecans; 1 2/3 c Pineapple; (crush/drain) 1 Cup(s) Apples; peeled diced 1/2 Cup(s) Oil; 2 Eggs; 14 Tablespoon(s) Fruit sweetener; 1 ts Vanilla extract; 2 3/4 Cup(s) Unbleached white flour; 1 ts Cinnamon; 1 Teaspoon(s) Baking powder; 1/2 ts Nutmeg; 1 Teaspoon(s) Baking soda; 1/2 ts Salt; Directions: Preheat oven to 375 degrees. Lightly spray regular size or mini muffin tins with lecithin spray. Toast the pecans in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then coarsely chop the nuts with a knife or with a pulsing action in a food processor. Drain the crushed pineapple, reserving the juice for another use. Whisk together the wet ingredients in the order listed until well blended. Sift together the dry ingredients into a large bowl. Make a well in the center and stir in the wet mix. When half mixed, stir in the diced apples, drained pineapple and toasted pecans. Do not overmix, the batter should remain lumpy. Use a rounded #12 (1/2 cup) scoop to place the batter into regular size muffin tims or use a #24 (2-3 tablespoons) scoop for the mini muffin tins. Bake either sized muffins on the middle shelf of the preheated oven. Bake regular sized muffins for 25-30 minutes, and mini muffins for 15-20 minutes. Turn the muffin tins once, if necessary, for the muffins to brown evenly. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
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Add the remaining cup of pineapple juice and chill until thickened. Meanwhile, combine the remaining Sweet chili dipping sauce Combine all ingredients in a blender. Serve with spring rolls. Contributor: jenn's Sweet corn in husks Trim excess silk off end of corn with kitchen scissors. Place corn in a deep container; cover corn with cold water and soak at least 1 hour. When ready to cook, remove corn from water; shake to remove excess water. Place corn on cooking grate and cook for Brown sugar shortbread cookies Preheat oven to 325 degrees. Lightly butter 9" springform pan. Using electric mixer, beat 1 cup butter in larger bowl until light and fluffy. Add brown sugar and beat well. Using rubber spatula, mix in flour and salt (do not overmix). Press dough int Sweet and sour carrots Cook carrots until crispy tender. Drain off water. Toss with pepper and onion and set aside. In saucepan, combine tomato soup, oil, sugar, vinegar, mustard and Worcestershire. Heat until boiling. 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For yeast in the smaller loaf, use 1 1/2 t. Put ingredients into bread pan according to custom. Bake on regular or rapid cycle. Fleischmanns Best-Ever Breads pg 76 (recipe calls for butter/marg w Glazed sweet potatoes Cut sweet potatoes in half crosswise. Place in large pot with lightly salted water to cover. Bring to a boil and boil until tender, about so minutes. Drain Preheat oven to 350 degrees. When potatoes are cool enough to handle, cut crosswise Sm muffins or biscuits Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar Cheddar 'n ham muffins 1. Mix first four ingredients together. 2. Add pepper and ham. 3. Mix well and spoon into line muffin pans, 1/2 full. 4. Bake in preheated 400 degree oven 12-15 minutes or until gold brown. Creamy pecan pralines Put all ingredients in pan except for pecans, and cook together to 236F on Candy Thermometer or to a Soft Ball Stage. Remove from fire and add pecans. Beat till thick. Drop by teaspoon on wax paper. Brown sugar balsamic glazed oranges Peel oranges, and cut each crosswise into 1/4" thick slices. Divide oranges evenly between 2 plates. Combine brown sugar and vinegar, drizzle vinegar mixture over oranges. Cover and marinate in refrigerator 2 hrs. Yield: 2 servings This has a wonderf Summer fruit salad with mint sugar Makes 6 servings. Pulse mint and sugar in a food processor until finely groun d. Sprinke mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving. *** Recipe Variation - process 1/4 c sugar with 1 c gresh basil