Radio Given Recipes October

Oct. 5  Oct. 12  Oct. 19  Oct. 26

No show 10-5-19 Top of page

CARAMEL APPLE SANGRIA 10-12-19 (More recipes pending) Top of page

1 (750 ml) bottle pinot grigio - or mild white wine
1/2 cup caramel flavored vodka
3 cups apple cider
apples - cored and chopped

Stir the wine, vodka, and apple cider together in a large pitcher. Add the chopped apples to the pitcher, or to individual glasses. Serve the sangria cold or over ice. Garnish with apple slice.

CINNAMON SWIRL BLONDIE (From food.com) 10-12-19

2/3 cup butter
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 tsp. fresh lemon juice
1/4 cup butter
1/4 cup sugar
1 tsp. cinnamon

Preheat the oven to 350°. Grease an 8x8" baking pan. Melt 2/3 cup butterin a small saucepan and let it cook until it is golden brown but not burnt. Set aside to cool slightly. In a baking bowl, combine flour, baking powder, and salt. In another baking bowl, combine the melted butter, brown sugar, and granulated sugar, and stir until smooth. Add the eggs one at the time. then vanilla, and lemon juice and mix well. Add the dry ingredients and stir until just combined. Spread the batter in the prepared pan. In a saucepan, melt 1/4 cup butter for the cinnamon swirl. Add the sugar and cinnamon and stir to combine. Drizzle the cinnamon sauce over the blondie batter and use a butter knife to swirl it inches Don't try to do a fancy pattern; it all bakes together. Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it. Cool completely before serving.

GARLIC MINT SCALLOPS

EASY SWISS STEAK

LEMON CAKE (From foodnetwork.com) 10-12-19

1/2 lb. (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 tsp. pure vanilla extract

For the glaze:

2 cups confectioners' sugar, sifted
3 1/2 tbsps. freshly squeezed lemon juice

Preheat the oven to 350°. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

No show 10-19-19 Top of page

No show 10-26-19 Top of page

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