Food Lion Kitchen: Seasonal Treats - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Seasonal Treats

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Halloween/Seasonal Treats, Lindee Katdare

Spiced Walnuts
1/2 cup of roughly chopped walnuts
2 tsp of REAL  maple syrup
a few dashes of olive oil
a few dashes of red cayenne pepper. *I like mine spicy. Add according to your taste.
salt and pepper to taste

Curried Pumpkin Soup
I make this soup every fall and in our family, its a Halloween night tradition. I serve this with warm dilly bread and butter. Perfect!

2 tablespoons butter
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 tablespoon curry powder
3 cups vegetable broth
2 cups canned pumpkin
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 (12-ounce) can evaporated milk
Garnishes: Greek yogurt, chopped green onions

Melt butter in a large saucepan; add onion, and saute until tender. Stir in flour and curry powder; gradually add vegetable broth, and cook over medium heat, stirring constantly, until mixture is thickened.
Stir in pumpkin and next 4 ingredients; reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in milk, and cook, stirring constantly, until thoroughly heated. Garnish, if desired.
Lindee Katdare 2013

Dilly Bread
1 pkg. dry yeast
1/4 c. warm water
1 cup cottage cheese
2 Tbsp. sugar
1/4 cup of minced onion
1 egg
1 tsp. salt
1/4 tsp. baking soda
1 Tbsp. butter
2 Tbsp. dill weed
2 1/2 c. flour

Mix yeast and warm water and set aside.  In a separate bowl, combine remaining ingredients (except flour)  and mix. Add 1/2 of flour and all of yeast/water mixture. When mixed, add the rest of the flour and knead 5-10 minutes.  Transfer dough to a round, greased Pyrex bowl. Let rise until doubled in size (about an hour.) Bake at 350 for 20-30 minutes.

Old Fashioned Caramel Apples
12 small apples. (This is apple season! Pick your own at a local orchard or Farmers Market)
2 cups sugar
1/2 cup water
1/2 cup heavy cream
1 cup salted peanuts

1.Pull the stems out of the apples and insert wooden skewer. Skewer should be cut to appropriate length.   
2.In a medium, heavy saucepan, combine the sugar and the water. Bring to a boil over medium-high heat, stirring once or twice with a wooden spoon until the sugar dissolves. Watch carefully and adjust the heat to maintain a controlled boil. Boil undisturbed for about 10 minutes, until the caramel turns a dark amber color. Remove pot from heat. Very carefully add the cream. The mixture will boil up furiously. Stir vigorously with a wooden spoon. Let the caramel cool for about five minutes. While the caramel is cooling, finely chop the peanuts. Line a large plate or a baking sheet with parchment paper and spray with cooking spray or lightly coat with a neutral-tasting oil.  
3.One at a time, hold each apple by the stick and swirl to coat in the caramel. Let excess caramel drip back into the pot. Roll coated apple in chopped nuts. Set each apple on the parchment to cool completely. Serve immediately or store in an airtight container at room temperature for up to three days.

Lindee Katdare 2013-

This recipe was adapted from the The Crisper Whisperer: Caramel Apples for Labor Day and Beyond;


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