Apple Dip Recipe

Hey all, so here is the apple dip recipe from Emma's party. Enjoy!

1 8oz pkg cream cheese
1 cup brown sugar
1/2 cup powdered sugar
1 tsp vanilla

Mix until smooth and creamy and chill in refrigerator. It's also really yummy with toffee bits!

Coffee Cake

This is the recipe we used at the Easter Brunch! Enjoy!!

Cake:
1/4 cup vegetable oil
1 beaten egg
1/2 cup milk
1 1/2 cup flower
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Combine oil, egg, and milk. Sift together dry ingredients. Add to the milk mixture and mix well. Pour in a 9 inch square pan.

Topping: (I usually make a little bit more of this, cause, well I love it!)
1/4 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon melted butter
1/2 cup chopped nuts
(swirl into the cake)

Bake at 375 for around 25 minutes

Coconut Rice

Just a nice way to make your rice a little sweeter. Penny likes rice, but she LOVES it mixed with coconut milk.

Ingredients

• 1 3/4 cups coconut milk
• 1/2 teaspoon white sugar
• 1 cup jasmine rice

Directions

1. In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer.
2. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed.
3. Remove from the heat and fluff rice with a fork; cover, and keep warm.

Okra & Sweet Potato Curry

I like my Indian food sweet, so this is great to accompany Mango Chicken. I liked this one especially in Grenada because most of the ingredients are pretty low cost there when fresh.

Ingredients

• 1 tsp mustard seeds
• olive oil
• 1 onion, chopped
• 2 green chilis deseeded and finely chopped
• curry leaves
• 1/2 teaspoon each of cumin, ground coriander, garam masala
• 1/4 teaspoon of turmeric, chili powder
• 1 sweet potato
• handful of okra, topped and tailed
• handful of sliced tomatoes
• handful of frozen peas
• 1 tin coconut milk (you can substitute plain yogurt)

Directions

1. Fry the mustard seeds in the oil until they start to pop and crackle.
2. Add the onion, chilis, curry leaves and spices and fry until the onion is soft.
3. Add the sweet potatoes and brown for a couple of minutes.
4. Add the coconut milk and a little water if necessary and simmer until the sweet potato is cooked. About ten minutes after adding the sweet potato, add the tomato, peas and okra.
5. Continue to simmer and season before serving.

Borrowed from Portobello Kitchen.

Mango Chicken

Julie's blog about mangoes reminded me of a recipe I did recently. Really tasty and ingredients are cheap if mangoes are in season. I like making this with some coconut rice and okra & sweet potato curry.

Ingredients

• 3 Tbsp (or more) of vegetable oil
• 1 large onion, chopped (1 1/2 to 2 cups)
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 Tbsp fresh minced ginger
• 2 Tbsp yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced
  
• 2 Tbsp cider vinegar or white vinegar
• 1 1/4 cup water
• 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins (aka sultanas)
  
• 1/2 cup heavy cream (can substitute all or partially with coconut milk or plain yogurt)
• Salt and pepper
• Cilantro for garnish

Directions

1 Heat 2 Tbsp oil in a large pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the cream (or coconut milk or yogurt). Let cook at a very low temperature for another minute or two, uncovered. Do not let this boil or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serves 4.

This is borrowed from Simply Recipes.