[Kitchen Witch]

Chicken with Apple-Brandy Cream Sauce


3 Tablespoons butter
4 skinless, boneless chicken breast halves
All-purpose flour
3 Golden Delicious apples - peeled, cored, and sliced
1/2 cup applejack or Calvados
1/4 cup brandy
1 cup whipping cream

Melt butter in large, heavy skillet over medium-high heat. Season chicken with salt and pepper. Coat with flour, shaking off excess. Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter.

Transfer all but 1 Tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using a slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes.

Arrange chicken on plates. Spoon apples and sauce over chicken and serve.

Serves: 6



Apple Blueberry Cake

3 cups flour
1 cup oil
4 eggs
1 teaspoon salt
2 cups sugar
3 teaspoons baking powder
2-1/2 teaspoons vanilla
1/2 cup orange juice
1 cup blueberries
4 large apples -- pared, peeled, and sliced
Cinnamon/sugar

Place all ingredients except cinnamon/sugar and fruit in large bowl and beat until smooth. Pour 1/3 of batter in ungreased tube pan. Sprinkle with cinnamon/sugar and spread 1/3 of the apples and 1/2 cup blueberries over batter. Repeat 2 more times, but do not put blueberries on top layer (they will burn).

Bake in preheated 350-degree oven for 1-1/2 hours or until done. Remove from pan and let cool well before slicing.

Variations: Substitute raspberries for blueberries. Eliminate blueberries.



Double Apple Corn Bread

2- Eggs Applesauce topping
1 c Milk 3- Apples, peeled and chopped
1/4 c Butter, melted 1/2 c water
3/4 c Sugar 1 tsp Cinnamon
1 tsp Salt 1 c Honey
2 c All purpose flour
1 c Corn meal
2- Baking apples

Heat oven to 400 degrees. Grease pie pan.
In a bowl, combine first 7 ingredients until well mixed. Peel and thinly slice the apples. Arrange one slice apple in bottom of pie pan, covering the entire bottom of pan using a circular pattern with the apple. Pour corn bread mixture on top of apples. Arrange the 2nd sliced apple on top of the corn bread mixture, covering the entire mixture using a circular pattern with the apple. Bake 30-35 minutes until a toothpick inserted comes out clean. Serve bread covered with applesauce topping.
Applesauce topping: In a sauce pan, heat apples, water, and cinnamon over medium heat until apples are very tender and soft. Add honey and heat through.
Serve over warm corn bread.



Apple Carrot Bread

1 1/2 c apples, peeled, grated (I use Delicious apples)
1/2 c Grated carrots
1/4 c Butter or margarine
2 Eggs
1/2 tsp Vanilla
1 3/4 c Flour
2/3 c Sugar
1/2 tsp Salt
1 tsp Baking powder
1/2 c Chopped nuts or coconut, if desired
1 tsp Baking soda

In a large mixer bowl, blend together apples, carrots, butter, eggs, and vanilla. Add flour, sugar, salt, baking powder, and soda. Blend until well mixed (Do not overbeat). Add nuts or coconut, if desired. Pour into greased 9" x 5" loaf pan. Bake 350 degrees for 50-60 minutes depending on your oven.