Applesauce With Cheddar Cheese And Toasted Almonds For 2 Recipes

APPLESAUCE WITH CHEDDAR CHEESE AND TOASTED ALMONDS FOR 2

Steps:

• Carefully warm applesauce in a sauce pan (applesauce can scorch easily due to its sugar content.) Figure approximately 1 cup applesauce per person.
• Meanwhile, slice the cheddar cheese into 1/4 inch cubes.
• Ladle the warm applesauce into bowls and immediately scatter the cheddar cubes and almonds on top. The cheese will begin to melt from the heat of the warmed applesauce.
• Also good as a topping on a bowl of steel cut oatmeal.

PET TREAT: CHOW CHOW CHEDDAR STARS

Steps:

• Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Combine the powdered cheddar, honey, applesauce and egg in a large bowl. Add the rice flour and mix with a rubber spatula until combined. Turn out the dough onto a floured surface and roll out until 1/4 inch thick. Cut out stars with a 3-inch cookie cutter.
• Arrange the stars on the baking sheet. Bake until lightly browned on the bottom, 10 to 12 minutes. Transfer the stars to a rack and let cool completely.

APPLESAUCE-CHEDDAR FRUITCAKE RECIPE

Steps:

• Preheat oven to 325°F. Combine flour, baking powder, cinnamon, salt and nutmeg; set aside. Mix pecans, dates and cherries in large bowl. Add 1 cup of the flour mixture and the cheddar cheese; mix well. Set aside.
• Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add remaining flour mixture alternately with the applesauce, beating until well blended after each addition. Gently stir in the Cheddar cheese mixture. Pour into well-greased 12-inch tube pan or fluted tube pan.
• Bake 1 hour 10 min. Cool in pan 10 min; remove from pan to wire rack. Cool completely. Beat cream cheese, milk and extract in medium bowl with electric mixer until well blended. Gradually add powdered sugar, beating until light and fluffy after each addition. Spread over the cake.

ALMOND CHEDDAR APPETIZERS

Steps:

• In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. , Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until bubbly. Freeze option: Place unbaked appetizers in a single layer on a baking sheet; freeze for 1 hour. Remove from pan and store in an airtight container for up to 2 months. When ready to use, place thawed appetizers on a greased baking sheet. Bake at 400° for 10 minutes or until bubbly.

ROASTED BRUSSELS SPROUTS & APPLES

Steps:

• In a large bowl, combine Brussels sprouts and apples. Drizzle with 2 tablespoons oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring occasionally. Transfer to a serving bowl; sprinkle with salt and pepper. Top with cheese and walnuts; drizzle with remaining oil.

AGED CHEESE WITH APRICOT PASTE AND TOASTED ALMONDS

Steps:

• Put the apricots in a small bowl and cover with warm water.
• Cover bowl and set aside 30 minutes.
• Drain, reserving liquid.
• Purée plumped apricots in a food processor with 1/3 cup reserved soaking liquid until very smooth.
• Scrape down the sides of the bowl as needed.
• Put the purée into a small saucepan with the sugar and lemon juice.
• Bring to a boil over medium-high heat, stirring often.
• Then reduce heat to medium-low and cook until the purée thickens slightly and deepens in color, about 12 minutes.
• Stir often.
• If necessary, reduce heat or remove pan from heat for a few moments to avoid scorching.
• Little by little, sprinkle pectin over the fruit, stirring constantly to help it dissolve.
• When all the pectin has been stirred in, increase heat to medium-high and cook 1 minute longer, stirring constantly.
• Transfer to an 8-inch square pan, spreading evenly.
• Let cool completely, then cover and refrigerate until fully set, about 2 hours.
• The paste may be made up to a week in advance and refrigerated, covered.
• Preheat oven to 350 degrees.
• Put almonds in a small baking dish, drizzle with olive oil and toss to evenly coat.
• Toast almonds until they begin to turn deep golden brown, about 12 minutes.
• Stir a few times to brown evenly.
• Remove from oven, sprinkle with salt and toss to coat.
• The nuts may be toasted a day ahead and stored in an airtight container.
• To serve, slice cheese into ½-inch slices or into individual wedges and put to one side of individual serving plates.
• Cut apricot paste into 2-inch squares or diamonds and set 2 or 3 pieces opposite the cheese, with a small pile of toasted almonds alongside.
• Note: This dish was inspired by the classic Spanish pairing of manchego cheese, an aged sheep's milk cheese, with quince paste.
• Other cheeses to consider are a sharp cheddar or other sheep's milk cheeses.