Wisconsin Recipes
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Apple Layer:
1 cup sugar
1/4 cup
flour
1/4 tsp cinnamon
6 cups peeled, thinly sliced firm, tart
apples
1/2 cup dried cherries
1/2 cup cashew halves
Topping:
1 1/2 cups shredded
cheddar
1 cup flour
1/2 cup packed brown sugar
1 1/2 teaspoon baking
powder
1/2 teaspoon salt
1/3 cup butter melted
1/4 cup
milk
Heat oven to 400 degrees. Oil a 9 inch square baking pan. Apple
layer: Combine sugar, flour and cinnamon in bowl. Toss in apples, dried cherries
and cashews. Place in baking pan.
Topping:
Mix cheddar, flour, brown
sugar, baking powder and salt in a large bowl. Mix melted butter and milk in
small bowl; stir into flour mixture. Spoon over apple mixture. Bake until puffed
and golden, 25-30 minutes. Served warm with ice cream. Makes 8 servings.
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3 lbs boneless pork loin
11/2 tsp thyme
2 tsp chopped garlic
1 tsp salt
1 tsp fresh ground pepper
Place pork loin in baking dish, cover with
rest of ingredients. Put pork loin into a 350 degree oven and roast until
internal temperature of 140 degrees is reached. Remove from oven, and cover to
keep warm.
3/4 lbs peeled and deveined shrimp
1 zucchini, sliced
1 yellow squash, sliced
1/2 pounds mushrooms, sliced
1/4 shallots, chopped
1/2 tbsp garlic, chopped
1 tbsp basil, chopped
2 tomatoes, diced
1/4 cup olive oil
Heat olive oil in a large saute pan over medium heat. Add garlic and shallots and cook for 1 minute. Add the rest of the ingredients and cook approximately 10 minutes until they are tender. Season with salt and pepper.
Slice the pork loin and place on the plate. Top with Shrimp Vegetable Ragout and serve with Garlic Red Potatoes.
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up to 5 1/2 cups flour, divided
3
tablespoons sugar
2 teaspoon salt
1 package active dry yeast (1/4 oz)
1
1/2 cups milk
1/2 cup butter (1 stick)
2 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons dried chives
1 teaspoon dried Italian Herb seasoning
2/3 cup sharp cheddar, grated
Combine 3 cups flour, sugar, salt and
yeast in a large bowl. Combine milk and 1/2 cup water in saucepan, heat to 120
degrees. Gradually stir milk mixture into flour mixture. Stir in 1/4 cup melted
butter. Beat at low speed with electric mixer about 30 seconds, then beat at
high for 1 minute. Gradually stir in enough of the remaining flour to make a
soft dough.
Turn dough onto floured surface. knead until smooth, 6-8 minutes. Place dough in a large bowl, cover, and let rise in a warm place for about 1 hour until double in bulk.
Punch down dough, cover and let rest 10 minutes. Combine remaining ingredients; 1/4 cup butter, olive oil, chives and Italian dressing in a bowl.
Divide dough into 24 pieces. Place a heaping
teaspoon of grated chedder in center of each dough piece and roll into a ball.
Dip the balls in butter mixture and place in muffin tin. Drizzle remaining
butter mixture over dough balls. Cover and let rise in a warm place until double
in bulk, about 45 minutes. Heat the over
to 375 degrees. Bake rolls until golden brown about 14 minutes. Serve warm.
Makes 24 rolls.