Gala Apple, Celery & Pecan Salad with Figs

I discovered a version of this salad last winter when I was looking for a nice crispy salad for a linger longer at church. It's a perfect blend of sweet, tart, and savory, which is a big hit around here, well except for with Nature Guy, but that just leaves more for the rest of us!

Enough chatter, let's get to the fixings!

Gala Apple, Celery and Pecan Salad with Figs

SALAD

6 c. thinly sliced Gala apples, (cored)

2 cups thinly cut on the bias celery

1/2 c. chopped dried figs

1/2 c. chopped toasted pecans or walnuts

DRESSING

2 T. lemon or orange juice (I tried orange juice today, and I think I like it better!)

2 T. Dijon or yellow mustard, either is great

1 T. each honey and real maple syrup, or just use all honey or all syrup

I/3 cup olive oil

1/2 tsp. salt

Mix all dressing ingredients in a medium size bowl. Core, slice and add to dressing the apples, mixing to coat. Add the rest of the ingredients and stir to coat. Whalaa! Fresh and crisp, deliciousness in the middle of winter, or anytime. Enjoy!

Maple Apple Spinach Salad

This is a spectacular salad for dinner or potlucks.

I've taken it many times, and each time I get multiple requests for the recipe. It has all the flavors of Autumn, crisp juicy apples, sweet maple syrup, pecans or walnuts and savory bacon.

Not to take full credit for this, I found a version of this recipe on a tag on a bottle of Maple syrup. I changed the amount of syrup from 1 cup to 1/3, which is much more to everyone's liking. The dressing has just enough sweet, sour, salty to make the salad a real winner.

Maple Glazed Apple Salad        Serves 6

1/3 c. pure maple syrup
4 small apples cored and chunked
8 c. washed spinach or mix with some romaine
3 T. Cider vinegar
1 T. Dijon or hot and sweet mustard
1 clove minced garlic
1/4 c. olive oil
2 T bacon grease
6 slices bacon, cooked and crumbled
1 c. cubed sharp cheddar cheese
½ c. chopped pecans or walnuts
½ t. salt
1/4 t. pepper

Broil or fry bacon until crisp. Whisk vinegar, remaining syrup, mustard, garlic, olive oil, salt and pepper.  Combine greens, nuts and cheese in large bowl. Add apple slices and then pour over salad . Toss to coat. Serve immediately.

A Quick Blueberry Mix Fix for a Healthy Breakfast

If you are someone who likes the convenience of boxed mixes, here's a little tip to make it a tad healthier. It won't change the basic muffin, except to make it tastier. Add 1/4 cup each rolled oats and flaxseed meal, and 1/2 cup chopped pecans. Whaalaa! Tasty goodness, made easy!

Spiced Oatmeal Waffles With Maple Pecan Syrup

Okay, don't laugh! I know I should have taken a photo before half of my breakfast was gone, but I got caught up in the enthusiasm of the meal. Everyone was so excited about homemade waffles they didn't want to wait for a photo shoot....lol. We bought a cheap little waffle iron, because I'm a stickler for food made from scratch. The fun of cooking from scratch is that if I want pumpkin waffles I can do that, or as in this case I used oatmeal flour made from toasted oats. These were such a hit, I don't think I would be tempted to try the "basic" all white flour waffle recipe. I learned some tips as I scoured the internet for recipe ideas. One is, the professional waffle houses make their batter the night before. I didn't realize I could toast oats and then blend them up into flour, yay! Buttermilk is a must, and you don't have to beat egg whites separate if you have a good buttermilk recipe. These waffles were soft on the inside and crisp out. I did make changes to assure that, such as half butter half oil, and a dab more sugar than this recipe called for. Enough gabbing and on to the recipe. Oh, as a credit to the original creator, Alton Brown, this is his recipe for the most part, but I tweaked it and will tell you the difference.

Spiced Oatmeal Waffles - (the night before you want these make up the batter)

5 1/2 ounces oats, toasted in a dry skillet
4 ounces flour
3 T. brown sugar  (Alton uses white) plus one T. white sugar, my addition
3 eggs
2 T. each melted butter and oil   (Alton uses all butter)
1 t. baking powder
1 t. salt
1/2 t. baking soda
2 cups buttermilk
1/4 t. pumpkin pie spice  (my addition)
1 t. vanilla    (my addition)
Toast your oats in a dry skillet, watching to make sure they don't burn. When cooled whir in a blender or food processor until flour like consistency. In a glass bowl or 4 c. measuring cup combine all dry ingredients. In another bowl whisk together the eggs, fats, vanilla and buttermilk. Gently mix into dry ingredients. Don't beat too vigorously and don't worry about lumps. You want light fluffy waffles and over beating will make them tough. Cover and refrigerate over night, which is not a recommendation from Alton but several others did say that helped make the batter thick and certainly didn't seem to hurt anything. Take out about 30 minutes prior to cooking the waffles. This will make 6 large 4 section waffles. Follow the instructions on your waffle maker. Mine is a small Rival which makes to square waffles at a time and I figured out that a quarter of a cup of batter on each side was enough. Now for the syrup.

Butter Pecan Maple Syrup
2 T. butter
1/3 c. chopped pecans
1 c. maple syrup

In a small saucepan melt the butter and cook the pecans lightly. Add the syrup and heat til very warm. Serve with the waffles or any favorite pancake, or french toast recipe. Enjoy!

Christmas Cookies - Maple Melt-away Crisps

Tender, crisp and oh so buttery maple, these cookies are an adaptation of a recipe I found years ago. It was too crumbly and dry so I revamped it to come up with these. They are a family favorite. I hope you enjoy!

MAPLE MELT-AWAY CRISPS

1 c. butter

1/2 c. brown sugar

1 1/2 t. maple flavoring

1/2 t. salt

2 c. flour

1/2 c. ground walnuts or pecans

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add flavoring and the dry ingredients, mixing well. Chill for about 1 hour. Form into 1" balls and roll in white sugar. Flatten on un-greased cookie sheet with the back of a glass. Bake for 8-10 minutes or until golden brown. Yield about 5 dozen.

Robins and things.....

As I stand at my easel painting this robin is busy gathering food for little ones. Sometimes he will come sit under my window, cock his head and look up at me, trying to figure out what I'm doing I suppose. I should give him what for for waking me up every morning at 4 am. Have you ever noticed that this time of year the birds all rise at 4am and start their chirping in tandem? It starts with one, then another and all of a sudden it sounds as if every robin on the planet is right outside the window. It's like airplanes taking off or trains passing by though, you do get used to the noise.
Here's a recipe for all you chicken salad lovers. It's probably a bit to yuppie for my hubby, but Annie loved it so it's a keeper.

Bowtie Pasta Chicken Salad
1 c. cooked, cubed chicken, preferably smoked.
1 small apple, chopped
1/2 c. chopped pecans
1/4 c. fresh chives, snipped
1/2 5 oz container gorgonzola cheese
3/4 c. each plain non fat yogurt and mayonnaise
2 T. honey dijon mustard
2 c. uncooked mini bow tie pasta, cooked according to package directions
Combine all ingredients. Season to taste. Enjoy!