Pinewood Castle

Friday Fall Favorites - Recipes

Maple Roasted Chicken and Sweet Potatoes

1 cut-up chicken, trim off the fat

1 onion in wedges

2 small yams, peeled and cubed

2 T olive oil

1 tsp salt

¼ tsp black pepper

3 T maple syrup

some dried thyme

Heat oven to 400.

Rinse and dry chicken.

Arrange chicken and vegetables in a 9x13 pan.

Drizzle with oil and syrup, sprinkle with thyme.

Roast 1 hour 15 minutes, turning once.

Gingered Pear, Cranberry and Blueberry Cobbler

Topping:

1 cup flour

¼ cup sugar

1 tsp baking powder

3 T butter

2 eggs, slightly beaten

¼ cup milk

Fruit Mixture:

4 cups pears, peeled and sliced

2 cups blueberries, fresh or frozen

1 cup cranberries, fresh or frozen

½ cup sugar

2 T cornstarch

1 tsp ginger

Heat oven to 400.

Spray 8 inch square baking pan. (I double the recipe and use a 9x13)

Mix dry ingredients.

Cut in butter with a pastry blender.

Add egg and milk, stir. Set aside

In a large bowl combine fruit mixture.

Spoon into baking dish. Spoon topping over fruit.

Bake at 400 for 45-50 minutes.

For Tomorrow

Feast of St. Martin de Porres - Peanut Butter Mice!

For Tomorrow

From Faith & Family

Our Lady’s Victory Vessels

8 large baked potatoes
1 cup grated cheddar cheese
1/2 cup bacon bits (optional)
1/3 cup butter
1/2 cup sour cream
2/3 cup milk
salt and pepper
white paper
3 skewers
10 toothpicks (cut in half)

Preparation

Preheat oven to 350 degrees. Bake potatoes for 1 hour. When potatoes are done, allow them to cool for 10 minutes. Carefully cut off the top skin of the potato. Gently scoop the flesh into a mixing bowl. Set the potato shells on a tray. Mix all the ingredients except cheese and bacon. Fill the potato shells and top with cheese and bacon. Bake in the oven at 350 degrees until cheese melts.

Cut nine rectangular pieces of paper to put on the skewers in honor of Our Lady. Decorate the “sails” with blue crosses, rosaries, or other Marian symbols. Insert toothpicks in the “hull” of the potato as the oars — 10 on each side.

* Note: If you are pressed for time, just decorate a plain baked potato!

— Maryan Vander Woude

Growing Mint?

Here's a nice recipe for mint tea I found in the paper.

Pick about 20 mint leaves. I love sending a child out to do this while I out the kettle on!

Rinse and pat dry with a paper towel.

Bring water to almost a boil.

Place 3 bags of green tea or 1 T. of loose tea into teapot.

Add hot water, let steep for 2-3 minutes. Remove bags.

Add mint and 2 tsp. sugar. Serve warm or cool and serve over ice. Nice!

Our Lady of Fatima Dinner Plans

Once upon a time I had a friend who visited her relatives in Portugal. Here are two of several family  recipes she shared with us upon her return:

Portuguese Chicken

6 chicken breasts
seasonings: salt, pepper, garlic powder, paprika, ground cloves, sage
6 cloves garlic, chopped
1 large can of peeled tomatoes
7 medium red potatoes, halved
1 large onion, sliced
1 cup olive oil
1 cup white wine
water enough to cover
3 bay leaves

Coat breasts with seasonings and garlic. Arrange the onion, potatoes, tomatoes in a a large covered casserole. Add liquids and bay leaves.

Bake at 375 degrees for one and a half hours.

(I am trying this one in the crock pot today for a quick dinner between dance and soccer!)

Pasteis de Leite (Milk Sweets)

2 C milk
lemon zest
1 1/2 cups sugar
1/2 cup flour
1/3 cup butter, melted
3 eggs

Preheat oven to 400. Boil milk with lemon peel. Set aside.

Mix flour and sugar. Beat in eggs. Add melted butter. Pour in hot milk, discarding lemon peel. Stir and let batter cool.

Pour mixture into buttered muffin tin, about 2/3 full. Reduce oven to 250. Bake custards until edges pull away from sides and turn light brown, about 45 minutes. Test with toothpick.

Makes about 20.