CHOCOLATE PUMPKIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All purpose flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1 c Milk
1/2 c Solid pack pumpkin
1/4 c Melted butter
1 Egg
6 oz Semi sweet chocolate chips
1/4 c Finely chopped nuts

Preheat oven to 400. In large bowl combine flour,
sugar, baking powder, cinnamon, and salt; make a well
in the center. In a small bowl, combine milk,
pumpkin, butter and egg; add to well in flour mixture.
Add chocolate chips; stir until dry mixture is
moistened. Spoon mixture into greased muffin cups,
filling each 3/4 full. Sprinkle 1 tsp. nuts over each
muffin. Bake at 400 for 18-20 minutes. Cool 5 minutes;
remove from pans, completely cool on racks. This
recipe makes 12.

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Popularity: 4% [?]

APPLE STREUSEL MUFFINS (TDN)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
4 tb Finely chopped pecans
1/4 c Brown sugar
1/4 c All-purpose flour
1/4 ts Mace
2 tb Chilled butter
—–MUFFIN—–
1 3/4 c All-purpose flour
3/4 ts Salt
1/4 c Sugar
2 ts Baking powder
1/2 ts Cinnamon
2 Eggs
3/4 c Milk
4 tb Melted butter
1/2 c Chopped apple

Grease 12-muffin cups or line with paper.

For topping, combine all ingredients and rub together
with fingertips until completely blended. Set aside.

For muffin mix, combine dry ingredients in a bowl or
on wax paper and stir to combine. Beat eggs in a
medium bowl. Beat in milk and butter. Add dry
ingredients and give 10 or so vigorous strokes. Add
apple pieces and stir a few more times.

Put a spoonful of batter into each muffin cup, divide
half the topping among the muffins, spoon on remaining
batter, then sprinkle with remaining topping. Bake at
400 degrees for 25 minutes or until lightly browned.

Assorted recipes from the Detroit News, entered by
Diane Pahl

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Popularity: 4% [?]

Title: MAPLE SYRUP SHORTBREADS
Categories: Cookies
Yield: 36 servings

———————————SHORTBREAD———————————
1/2 c Unsalted butter
1/4 c Sugar
1 c All-purpose flour

——————————-MAPLE TOPPING——————————-
3/4 c Packed brown sugar
1/3 c Pure maple syrup
1 tb Unsalted butter; room temp.
1 ts Vanilla
1/2 c Chopped toasted walnuts

For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch
square baking dish. Cream butter and sugar in processor unitl light and
fluffy. Add flour and process just until blended; do not form ball. Pat
into bottom of prepared dish. Bake until shortbread is light brown, about
25 minutes.

For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and
vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until
topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2″ squares.
Store in airtight container.

Source: Bon Appetit magazine, December 1984. Typed for you by Karen
Mintzias

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Popularity: 6% [?]

Title: MINT BLOSSOM PIE (WITH MINTED APPLE SLICES)
Categories: Pies
Yield: 6 servings

1 Envelope unflavored gelatine
2 tb Cold wuter
1/2 c Thick applesauce
3/4 c Sugar
1/4 ts Salt
1 pk (8 oz.) marshmallows
1 1/2 c Whipping cream
1/4 c Lemon juice
1 Baked 9 or 10-inch pie shell
Few drops green food
-coloring
3 Drops peppermint extract

Light ans airy as spring itself! The glistening apple garnish puts this
billowy pie in the glamour class.

Minted Apple Slices

Soften gelatine in cold water. Heat applesauce, sugar, salt, and
marshmallows over low heat, stirring frequently until marshmallows melt.
Remove from heat and add softened gelatine to hot mixture, stirring until
dissolved. Chill until partially congealed. Beat until fluffy. Beat
whipping cream until fluffy. Add lemon juice gradually and beat until
stiff. Fold into beaten gelatine mixture. Pour one-half of mixture into
baked pastry shell. Tint remaining filling light green with few drops green
food coloring and add peppermint extract. Spoon green layer carefully over
light layer. Chill until congealed. Garnish top of pie with Minted Apple
Slices. Serve.

Minted Apple Slices: Core and pare 2 medium firm apples. Cut each into 8 or
10 slices. Combine 1 cup sugar, 1 cup water, 1/2 teaspoon peppermint
extract, and few drops green food coloring in pan. Bring to boil and add
apple slices. Simmer until apples are transparent, about 5 minutes, turning
once. Cool in syrup. For a sophisticated touch, add 2 tablespoons creme de
menthe to the syrup as it cools. Drain apples on absorbent paper. Arrange
on pie.

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Popularity: 17% [?]

Apricot Macadamia Nut Tart

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Cocoa Pastry————–
1 1/2 c flour
2/3 cup butter — softened
1/4 cup brown sugar — packed
2 tbs cocoa
1 egg
For Tart——————-
8 oz dried apricots
3 1/2 oz macadamia nuts — coarsely chopped
1/3 cup sugar
1/4 cup butter — melted
1/2 cup light corn syrup
1/4 tsp salt
2 eggs
For Chocolate-dipped Apricots—–
1/4 cup semisweet chocolate chips
1 tsp shortening
12 dried apricots

1. Heat oven to 400¼. Mix all pastry ingredients until dough forms. Press
firmly and evenly against bottom and side of ungreased 11-inch tart pan with
removable bottom. Bake 10-12 minutes or until set.

2. After baking pastry, heat oven to 375¼. Reserve 12 apricots for
Chocolate-dipped Apricots; coarsely chop remaining apricots. Sprinkle nuts
and chopped apricots evenly over baked pastry. Beat sugar, butter, corn
syrup, salt, and eggs until smooth. Pour over nuts and apricots. Bake 25 to
30 minutes or until set.

3. Line plate with waxed paper. Place chips and shortening in a small
microwave safe bowl. Microwave uncovered on medium 2 to 3 minutes or until
mixture can be stirred smooth. Dip half of each apricot into chocolate
mixture; place on plate. Let stand until chocolate is dry. Place on tart.

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Per serving: 695 Calories; 12g Fat (14% calories from fat); 13g Protein; 156g
Carbohydrate; 57mg Cholesterol; 143mg Sodium

Popularity: 11% [?]

Title: Winter Apple Chutney
Categories: Condiments, Sauces, Fruits, Low-fat, Vegan
Yield: 2 cups

1 c Dried apples
— coarsely chopped
1 c Applesauce
1/3 c Brown rice vinegar
1/3 c Granulated cane juice
-OR- maple granules
1 sm Onion; chopped
1/4 c Seedless raisins
1 tb Fresh ginger, minced
1/2 ts Hot sauce, or to taste

Blend the sweetness of apples with the spiciness of onion and hot sauce
for a truly original chutney that adds zip to grain dishes like couscous
or millet.

DIRECTIONS:
===========
In a saucepan, combine all ingredients and bring to a boil over moderately
high heat, stirring constantly for 15 minutes. If microwaving, combine
all ingredients in a glass bowl. Microwave uncovered on high until
slightly thickened and bubbling, about 8 minutes.

Let cool slightly. Puree 1/2 cup of the mixture in a blender or food
processor and then mix wtih remaining chutney. Serve at room temperature
or chilled.

Calories per tablespoon: 20
Grams of fat: 0
Percentage fat calories: 0%
Cholesterol: 0 mg.

* Source: Delicious! Collection – compiled and edited by Sue Frederick
* Typed for you by Karen Mintzias

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Popularity: 20% [?]

Title: Special Fried Peanuts
Categories: Snacks
Servings: 8

Peanut oil
Peanuts
Salt

Fill deep-fat fryer with peanut oil. Let heat to 375′F. Put raw shelled
peanuts in frying basket and drop down into hot oil. When white peanuts
start turning brown, take basket out and let drip. Pour out on paper
toweling; salt while hot. After they are cool, place in airtight containers
to keep fresh.

MMMMM

Popularity: 10% [?]

SOOTHING LEEK SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-RITA TAULE (BTVC62A)
2 tb Unsalted butter
2 tb Onion — finely chopped
1 lg Leek — rinsed well;
-sliced (about 1 cup)
2 c -double-strength
Chicken broth
1 c Potato — peeled and diced
1 1/2 c Whipping cream
3/4 ts Salt — (to taste)
Freshly grated nutmeg
-to taste (I omitted this )
1/4 c Blue Cheese — crumbled
-or Parmesan
4 Shots dry white wine

Melt butter in a heavy saucepan. Add onion and leek
and cook slowly; stirring often, until soft. Stir in
broth, then add potato. Cover and cook until potato is
tender. Cool, then process in a food processor or
blender until pureed. In another saucepan, bring
cream to a gentle simmer, cook until just slightly
reduced, then stir in leek mixture and heat until very
hot (but don’t boil). Season with salt, pepper and
nutmeg. Serve hot. Sprinkle 1 Tbl. cheese over each
serving and offer a shot of the wine on the side.
Hope you enjoy this as much as we did. Slurp, slurp.

Rita in Scottsdale 11/02 01:03 Formatted by Elaine
Radis

From the MM database of Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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Popularity: 3% [?]

COUNTRY CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Fruits
Relishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Parsnips
1 lb Apples (3 md.)
-peeled, cored and sliced
1/2 lb Onions (2 md., abt. 1 cup)
-peeled and chopped
1/2 lb Ripe tomatoes (2 md.)
-peeled and finely chopped
— (about 1 cup)
1/2 ts Dried cracked ginger or
1 1″ piece dried whole ginger
1 t Mustard seed
2 1/4 c Cider vinegar
1 c Dark brown sugar — packed
1 c Dried currants (4 oz.)
— lightly packed
1/2 c Pitted dates (4 oz.)
— finely cut
1/4 c Crystallized ginger — packed
-finely diced (abt. 2 oz.)
1 t Table salt
1 lg Pinch cayenne

The author writes: “This relish is based on a
prize-winning English recipe of more than a generation
ago. It is less sweet than traditional chutneys; most
of its sweetness comes not from sugar, but from
apples, dates, and parsnips. I generally use Winesap
apples but any well-flavored, crisp eating apple will
do.”

Cook unpeeled parsnips 30 to 40 minutes in boiling
water, to cover, in a saucepan or skillet wide enough
to permit them to lie flat. They should be soft enough
to mash. When the parsnips can be pierced easily with
a fork, drain and cover with cold water until cool
enough to handle. Peel and mash.

Simmer the apple slices with 1/2 cup water in a
covered 1 1/2-quart saucepan for 12 to 15 minutes, or
until soft enough to mash. Do not drain.

Place the mashed parsnips and apples in a wide 4-quart
saucepan. Add onions and tomatoes; tie ginger and
mustard seed loosely in a double thickness of dampened
cheesecloth or place in a metal tea ball and add to
the pan, along with vinegar. Bring to boil over
medium heat and simmer slowly 1 hour, stirring
occasionally.

Add remaining ingredients and simmer 1 hour more, or
until thick. Stir occasionally to prevent sticking.
The chutney will darken considerably. Remove from heat
and spoon at once into hot, sterilized half-pint or
pint jars; seal. Store at least 1 month before
opening.

Yield: About 7 cups.

From _The Pleasures of Preserving and Pickling_ by
Jeanne Lesem. New York: Random House, 1982. Pp.
146-147. ISBN 0-394-75311-4. Posted by Cathy Harned.

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Popularity: 20% [?]

Title: GREEN BEANS WITH FRIED BEAN CURD
Categories: Vegetarian, Beans, Oriental
Yield: 1 servings

2 ea Tofu cakes
4 tb Oil
2 tb Soy sauce
1 tb Dry sherry
1/2 lb French beans
1 ts Salt
1 ts Cornflour
2 tb Stock

Cut drained tofu into small cubes. Heat 2 tb oil in a
wok fry tofu till it turns golden. Remove
marinate in soy sauce sherry.

Cut beans into pieces 2″ long. Heat rest of oil
stir fry beans for 1 minute. Sprinkle with salt. Add
tofu marinade. Dissolve cornstarch in water stir
into the rest of the ingredients. Cook gently till
sauce thickens.

Serve hot over rice.

Jack Santa Maria, “Chinese Vegetarian Cooking”

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Popularity: 6% [?]