17-40: Apple Rolls

17-40: Apple Rolls

Editor’s note: Happy New Year! We start the new year by finishing up a bit of old business from last year! 

My second apple recipe for this year’s holiday gifts (XMAS 16) is 17-40: Apple Rolls. These “not too sweet” rolls contain an apple wedge wrapped inside a savory dough, covered with sesame seeds. I made a double sized batch of these rolls. Thankfully, the instructions are very good and I’ve practiced with yeast enough times to make a pretty decent dough.

I wish I had taken the advice from the front of the card and used chopped pecans instead of sesame seeds.

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17-49: Apple Muffins

17-49: Apple Muffins

My contribution to this year’s holiday baking (XMAS 16) consists of two recipes which include my favorite fruit: Apples! 🍎 🍎 🍎

I ended up multiplying this recipe by 3, which gave us more than enough apple muffins for the holiday gifts. 🎄

The notes on the front of the card are from Jamie’s mom. I made this recipe once before when I had a lot of apples laying around.

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7-24: Cran-Glazed Pork Tenderloin

7-24: Cran-Glazed Pork Tenderloin

Simply Delicious contains the best recipes for pork tenderloin. I particularly enjoy this preparation, 7-24: Cran-Glazed Pork Tenderloin, which uses cranberry sauce–my favorite part of the Thanksgiving (or Christmas) meal. 🍒

7-24-cran-glazed-pork-tenderloin_page_1Pork and wine taste great when combined together. Instead of marinating the pork as in 7-18: Pork Tenderloin in Wine Sauce, the cranberry sauce and wine are put in the pan to create a sauce to coat the pork tenderloin in flavor. 🍷

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6-9: Orange-Glazed Turkey Breast

6-9: Orange-Glazed Turkey Breast

Sometimes a dish can remind you what you like about a particular ingredient. 6-9: Orange-Glazed Turkey Breast reminded me that I really enjoy turkey breast. Turkey breast is a low calorie protein that is delicious to eat any time of year, not just at Thanksgiving.

6-9-orange-glazed-turkey-breast_page_1This dish would be really easy to make with Thanksgiving leftovers. We bought a turkey breast on manager’s special and froze it for storage until I was ready to make this recipe.

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16-52: Apple Nut Saucepan Torte

16-52: Apple Nut Saucepan Torte

One of the two desserts I made for this year’s Thanksgiving (TGV 2016) was 16-52: Apple Nut Saucepan Torte (the other was 15-49: Chocolate Pudding Deluxe). I wanted something “of the season”, and this seemed like a cross between apple pie and fruitcake.

This was the second dish I made, starting off the Wednesday 11/23 portion of my holiday cooking marathon. Since this cake holds well at room temperature, I planned to just slightly underbake it, and then finish it off for 5-10 minutes in a preheated oven to warm it up for dessert on the day of the holiday.

16-52-apple-nut-saucepan-torteIf I hadn’t made this for Thanksgiving, I think it’d make a great gift (mailed or delivered in person) or potluck dish, especially for an office or somewhere where it would sit for a while. Even though Thanksgiving is over for the year, it’s totally still the season for a cake like this one.

Other dishes I made on this night (Wed. 11/23): the dressing for 1-10: Seafood Louisiana Cocktail, cranberry sauce, 15-49: Chocolate Pudding Deluxe, and a roasted garlic & herb butter to serve with 17-5: Hot Seedy Rolls.

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16-15: Tarte Tatin

16-15: Tarte Tatin

I’m not going to write a long dissertation on the origins of the well-known French dessert, Tarte Tatin–I’ll let Wikipedia handle the background of it. Instead, I’m going to focus on my history with 16-15: Tarte Tatin, evidenced by my mom’s handwriting all over the front & back of the recipe card.

Since she and I already had plans to go to a local farmers’ market for this year’s Labor Day BBQ supplies and apples were plentiful, I decided to bring back an old classic for us to cook together. 🍏

16-15-tarte-tatin Most versions of Tarte Tatin are somewhat similar–it’s a pretty basic recipe. My mom’s notes claim it’s “easy”, and she stands by it to this day. Her other notes turned out to be helpful as well–the importance of good note-taking.

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1-9: Four Seasons Pizza

1-9: Four Seasons Pizza

1-9: Four Seasons Pizza is a weird little pizza. This appetizer uses ingredients from the 4 different seasons (from my interpretation): ham for spring, olives for summer, mushroom for the fall and shrimp for the winter. The marinated artichoke heart in the middle reminded me of the sun. 🌞

1-9 Four Season Pizza_Page_1As I stated in the 13-11: Vegetarian Pizza post, I do enjoy pizza. I made these 4 small pizzas and was able to freeze 2 of them whole to eat later. 🍕

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14-12: Bread Pudding with Rum Sauce

14-12: Bread Pudding with Rum Sauce

Happy New Year! For 2016, I decided to start the year off making something happen that I’ve been intending to do for a while: migrate this blog to its own site and off of Tumblr. I’m still going to crosspost to Tumblr, but all new entries will be natively posted here on simplydeliciouscookbook.com.

My first entry of 2016 and on my new site will also introduce a new category: Hot Desserts. This recipe is 14-12: Bread Pudding with Rum Sauce, and these pictures are actually from Thanksgiving 2015. It took me a while to get back to this one after the holiday baking extravaganza in December.

14-12 Bread Pudding with Rum SauceI made this as my Thanksgiving dessert contribution–both my dad and husband LOVE bread pudding. This one came out a bit strange, but that’s mostly due to poor pan choice.

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16-45: Colonial Apple Cake

16-45: Colonial Apple Cake

Looking for a way to use up some apples? 🍏 🍎 16-45: Colonial Apple Cake is a easy way to do that with some very classic-looking results. This even looks like something American colonists would have eaten (take it from a former U.S. history teacher).

I made this to take to a get-together, but it’d even be nice as a simple birthday cake or for a dinner party.

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17-53: Spiced Whole Wheat Muffins

17-53: Spiced Whole Wheat Muffins

Another recipe that I intended to cover earlier (when it was more relevant). Whatever, you can totally still eat 17-53: Spiced Whole Wheat Muffins in mid-to-late November.

The recipe card says “not-too-sweet”…they’re not kidding. These are good, but only if you have some preserves or butter to go along with it. On their own, they’re a bit…dry.

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