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New Recipes

In haven't had much time for blogging lately or even to take pictures of my delicious creations, but I wanted to share three new recipes that I have tried with happy success.
First, a Broccoli Salad.

Ingredients
2-3 broccoli crowns, just the florets, finely chopped (5-6 cups)
10 bacon slices, crisp-cooked and crumbled
1/3 C red onion, diced
1/3 C sunflower seeds
1/3 C dried cranberries, chopped (golden raisins are equally good)
1/2 C mayonnaise
2 T apple cider vinegar
2 t sugar
salt and pepper

Instructions
To a salad bowl, add broccoli, bacon, onion, seeds, and cranberries. In a small bowl, mix mayo, vinegar, and sugar. Pour dressing mixture over salad and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until ready to serve (at least one hour).

And an Apricot Crisp which served to use many canned apricots from last year's apricot season. I didn't have any walnuts, but any nuts or no nuts works great too.

Ingredients for Topping:
3/4 cup all purpose flour
3/4 cup old-fashioned oats
1/2 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes (SUBSTITUTE WITH SMART BALANCE LIGHT AND BUTTER FLAVORED SHORTENING)
3/4 cup chopped walnuts (about 3 1/2 ounces)

Ingredients for Filling:
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
Pinch of salt
2 1/4 pounds apricots (about 12 large), halved, pitted, cut into 1/2-inch cubes (about 6 cups)
Preparation
For topping:
Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Optional: Stir in nuts.

For filling:
Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.

Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes.

And last, my husband requested Coffee Cake for his birthday. I was nervous about all the substitutions, but it turned out delicious. I didn't add pecans just because I didn't have any.

Ingredients
FOR THE CAKE:
1-1/2 stick Butter, Softened (SUBSTITUTE SMART BALANCE LIGHT AND BUTTER-FLAVORED SHORTENING)
2 cups (scant) Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk (SUBSTITUTE ALMOND MILK OR ALMOND/COCONUT MILK BLEND)
3 whole Egg Whites, Beaten Until Stiff
_____
FOR THE TOPPING:
1-1/2 stick Butter, Softened (SUBSTITUTE SMART BALANCE LIGHT AND BUTTER-FLAVORED SHORTENING)
3/4 cups Flour
1-1/2 cup Brown Sugar
2 Tablespoons Cinnamon
1-1/2 cup Pecans, Chopped

Preparation Instructions
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly.

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