RECIPES OF THE WEEK
CRANBERRY-STUFFED ACORN SQUASH
2 medium acorn squash
¼ tsp. salt
2 cups chopped unpeeled tart apples
¾ cup cranberries
¼ cup packed brown sugar
2 Tbsp. melted butter
¼ tsp. ground cinnamon
1/8 tsp. ground nutmeg
Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. x 2-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.
Yield: 4 servings.
APPLE SANDWICH CAKE
2 cups apple cider
3 medium tart apples, peeled, cored, and cut into 1-inch slices
¼ cup margarine, melted
2/3 cup firmly packed light brown sugar, divided
1 box cake mix
¾ cup skim milk
1 large egg
1 Tbsp. confectioners’ sugar
Preheat oven to 375º . In a large saucepan, combine apple cider and apples. Bring to a boil over high heat. Lower heat to medium; simmer until apples are softened, about 5 minutes. Drain apples; reserve poaching liquid.
In the bottom of a 9-inch round cake pan, combine melted margarine, 1/3 cup of brown sugar, and reserved poaching liquid. Mix well. Spread margarine mixture evenly over bottom of pan.
Arrange half of apple slices over top of brown sugar mixture. Set aside.
In a large bowl, combine baking mix with milk, egg, and remaining brown sugar until blended. Spoon batter over apples in pan; smooth top. Place remaining apples, overlapping slightly, over batter.
Bake cake until set about 25 minutes. Preheat broiler. Sprinkle confectioners’ sugar over apples. Broil until sugar turns golden brown, about 1 minute. Serve immediately.
Yield: 10 slices
