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Featured Articles

Fall Color Report

Somethin' Good is Always Cookin'

Mini Apple Hand Pies

1 Granny Smith apple, peeled, cored and finely chopped
1/4 cup raisins
3 tablespoons sugar
1 teaspoon cinnamon
12-oz. tube refrigerated biscuits
2 tablespoons butter, diced

Gooseberry Patch Quick and Easy Autumn Combine apple, raisins, sugar and cinnamon in a bowl, toss to mix and set aside.

Flatten each biscuit to a 3-inch circle. Place 1 tablespoon apple mixture onto each biscuit, dot with butter. Bring up sides of biscuit and pinch to seal.

Place in ungreased muffin cups. Bake at 375 for 11 to 13 minutes, until golden. Makes 10.

Recipe from Gooseberry Patch Quick & Easy Autumn. Recipe provided by Sheri Dulaney of Englewood, OH.

Pecan Pie Muffins

1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 eggs
1/2 cup butter or coconut oil, melted and cooled slightly

Mix pecans, brown sugar and flour in a large bowl; make a well in the center and set aside.

In a separate bowl, beat eggs just until foam appears. Stir in butter or oil.

Add pecan mixture; stir just until moistened. Spoon batter into muffin cups greased only on the bottom, filling about 2/3 full.

Bake at 350 for 20 to 25 minutes, until golden brown. Promptly remove from muffin tin; cool on a wire rack. Makes 9.

Recipe from Gooseberry Patch Quick & Easy Autumn. Recipe provided by Melynda Hoffman of Fort Wayne, IN.

Drusilla's Health and Wellness Recipes
Microwave-toasted Nuts

Prepared in less than 30 minutes; substitute no-salt-added canned diced tomatoes in winter.

½ cup fresh shelled unroasted nuts (use your favorite raw nut)
oil cooking spray
¼ teaspoon chili powder or curry powder, optional
(Makes 2 servings)

Shell the nuts and place on a microwave safe plate. Spray nuts lightly with non-stick cooking oil. Stir the nuts and spray lightly again. This small amount of oil helps with browning and speeds up the toasting process. Sprinkle with chili powder and toss, if desired.

Microwave uncovered on high for 1 minute. The time will vary depending on the size, type and temperature of the nut you use, and time may also fluctuate depending on type of microwave.

Stir and microwave for another minute.

Taste to see how the toasting is proceeding. Add more microwave cooking time 30 seconds at a time, because nuts can burn quickly. Stir after each addition of time.

Small amounts of thin nuts (for example, sliced almonds) could be finished at 2 minutes. Larger amounts of nuts, such as slivered or whole almonds, walnuts or pecans will take an additional minute or two more microwaving to become lightly browned and smell fragrant. Cool and eat.

If you have any leftovers; store toasted nuts in an airtight container in the refrigerator for 1 to 2 weeks or freeze them in a zip closure airtight freezer bag. Do not toast more than 1 cup at a time.

Nutrition information per serving: 190 calories, 19 grams total fat (2 grams saturated fat) 0 mg sodium, 4 grams carbohydrate, 2 grams dietary fiber, 5 grams protein

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