Recipe: Assorted Recipes (11) - 10-08-97 Recipe Swap (updated)

11 ASSORTED RECIPES
Recipe Swap - October 8, 1997

RECIPES IN THIS FILE:
Spiced Apple Coffeecake
Sour Cream Pumpkin Coffee Cake
Cowboy Coffee Cake
Peach Cobbler Coffee Cake
Turtle Cake and Frosting
Sweet and Sour Drums
Blueberry Pie
Stuffed Cabbage
Meat and Potato Stuffed Peppers
Lamb and Olive Loaf
Dijon Mustard Chicken

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SPICED APPLE COFFEECAKE

2/3 cup and 1 tbsp all-purpose flour, divided use
1/2 cup and 1 tbsp whole-wheat flour, divided use
1 tsp baking soda
1 1/2 tsp ground cinnamon, divided use
1/4 tsp salt
1 1/2 cups finely chopped apple*
1 egg, beaten (or 1/4 cup egg beaters, thawed)
3/4 cup sugar
1/2 cup chopped walnuts or pecans, divided use
1/4 cup applesauce
1/4 cup packed brown sugar
1 tbsp butter or margarine

Preheat oven to 350 degrees F. Spray a 9-inch round baking pan with nonstick spray coating; set aside.

FOR THE BATTER:
In a medium mixing bowl combine the 2/3 cup all-purpose flour, 1/2 cup whole-wheat flour, baking soda, the 1 teaspoon cinnamon and the salt; set aside.

In a large mixing bowl toss together the chopped apple and egg. Stir in the 3/4 cup sugar, the first 1/4 cup chopped nuts and applesauce. Add flour mixture; stir just until combined. Pour batter into the prepared pan.

FOR THE TOPPING:
Stir together the brown sugar, the remaining 1 tablespoon all-purpose flour, remaining 1 tablespoon whole-wheat flour and remaining 1/2 teaspoon cinnamon. Cut in the butter until crumbly. Stir in remaining 1/4 cup chopped nuts. Sprinkle topping over batter in pan.

Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan; serve warm.

*Peel and core 2 large baking-type apples such as Jonathan or Granny Smith.

Adapted from source: Wednesday, September 28, 1994 issue of the Santa Rosa Press Democrat, reprinted from Better Homes and Gardens magazine.

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SOUR CREAM PUMPKIN COFFEE CAKE
Source: Beverly Friss, 1994

FOR THE STREUSEL:
1/2 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
2 tsp butter or margarine

In a small bowl combine the brown sugar, cinnamon and allspice. Cut in margarine until mixture is crumbly; set aside.

FOR THE BATTER:
3 cups flour
2 tsp baking soda
1 Tbsp ground cinnamon
1 tsp salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs or egg substitute
1 cup pumpkin puree (unsweetened)
1 cup sour cream
2 tsp vanilla

Preheat oven to 350 degrees F. Grease a 12 cup fluted tube pan (9-inch).

Combine flour, baking soda, cinnamon and salt; set aside.

In large mixer bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add pumpkin, sour cream and vanilla and mix well. Add dry ingredients. Beat until well blended.

Spoon half of the batter in the prepared pan. Sprinkle streusel over batter not allowing it to touch the sides of the pan. Top with remaining batter. Seal to edges.

Bake at 350 degree F for 55 to 60 minutes or until wooden toothpick comes out clean. Cool 30 minutes in pan. Invert onto wire rack to cool.

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COWBOY COFFEE CAKE
Source: Marilyn J. Barney, 1994

"This recipe has been in my family since I was in 9th grade home ec class years ago. I make it just once a year, on Christmas morning." - Marilyn

1 1/2 cup flour
1/4 tsp. salt
1 cup brown sugar
1/3 cup shortening

Combine flour, sugar and shortening; mix well; mix until crumbly. Remove 1/4 cup to sprinkle over top.

TO THE REMAINING CRUMBS, ADD AND MIX WELL:
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

ADD AND MIX THOROUGHLY:
1/2 cup sour milk*
1 egg, well beaten

Pour into a well-greased and floured (8-inch) square baking pan. Sprinkle with reserve crumbs. Bake at

375 degrees F for 20-25 minutes.

*For sour milk, add 1 tablespoon lemon juice or vinegar to 1 cup milk; let set several minutes.

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PEACH COBBLER COFFEE CAKE
Source: Land O'Lakes
Makes 1 (13x9-inch) cake, 15 servings

"This state fair winning coffee cake has a delicious filling and crunchy oatmeal topping."

FOR THE FILLING:
1 (21-ounce) can peach pie filling*
1 (16-ounce) can peach slices in light syrup, well-drained
FOR THE TOPPING:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup LAND O LAKES Butter, softened
FOR THE COFFEE CAKE:
1 cup sugar
1 cup LAND O LAKES Butter, softened
2 eggs, slightly beaten
1 1/4 cups LAND O LAKES Sour Cream
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FOR THE GLAZE:
1 cup powdered sugar
1 to 2 tablespoons milk

Heat oven to 350 degrees F. Grease a 13x9-inch baking pan.

PREPARE THE FILLING:
Stir together all filling ingredients in medium bowl; set aside.

PREPARE THE TOPPING:
Stir together all topping ingredients in medium bowl until mixture resembles coarse crumbs; set aside.

PREPARE THE COFFEE CAKE:
Combine sugar and 1 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).

Add eggs, sour cream and vanilla. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).

Add all remaining coffee cake ingredients. Continue beating, scraping bowl often, until smooth (1 to 2 minutes).

Spread half of batter into greased 13x9-inch baking pan. Spread peach filling over batter. Drop spoonfuls of remaining batter over filling (do not spread). Sprinkle with topping.

Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

TO PREPARE THE GLAZE:
Meanwhile, stir together powdered sugar and enough milk in small bowl for desired glazing consistency. Drizzle over cooled coffee cake.

*Substitute 1 (21-ounce) can your favorite flavor pie filling.

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TURTLE CAKE AND FROSTING
From: Annie, TX - 10-08-97

COMBINE AND MIX WELL:
1 (2-layer-size) pkg. German chocolate cake mix
1 stick (1/2 cup) butter or margarine, softened
1 1/2 cups water
1/2 cup oil
1/2 of a 14 oz. can Eagle Brand Sweetened Condensed Milk

Pour half of the batter into a greased and floured 13x9-inch baking dish.

Bake in a preheated 350 degree F oven for 20-25 minutes.

MELT AND MIX TOGETHER:
1 pound bag caramels, unwrapped
1/2 of a 14 oz. can Eagle Brand Sweetened Condensed Milk

Spread caramel mixture over the baked layer.

SPRINKLE GENEROUSLY WITH:
Chopped pecans (amount to your liking)

Cover with remaining cake batter.

Bake 25-35 minutes longer. Set cake in pan on rack to cool.

Spread Turtle Cake Frosting over cooled cake.

TURTLE CAKE FROSTING

MELT IN A SMALL SAUCEPAN:
1 stick (1/2 cup) butter or margarine
6 tbsp. evaporated milk
3 tbsp. unsweetened cocoa powder

REMOVE FROM HEAT AND ADD:
1 (1 lb.) box powdered sugar
1 tsp. vanilla

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SWEET AND SOUR DRUMS
From: sg - 10-08-97

My family loves this chicken recipe. It's called Sweet and Sour Drums, but we use any chicken pieces we have in the house at that time.

4 lbs. chicken wing drumettes*
1/2 cup brown sugar, packed
2 Tbsp. flour
2 tsp. chicken bouillon powder
1/4 tsp. garlic powder
1/2 cup water
1/2 cup white vinegar
1/4 cup ketchup
2 Tbsp. soy sauce

Broil drumettes until browned. Arrange on greased baking tray with sides.

Combine brown sugar, flour, bouillon powder and garlic powder in small bowl; mix. Add 1/2 cup water, vinegar, ketchup and soy sauce; stir together well. Pour over drumettes.

Bake in 350 degree F oven for 35-45 minutes, basting occasionally, until tender.

*If using whole wings discard tip and cut wings apart at the joint.

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sg: Kim - here's a good recipe for blueberry pies

4 cups blueberries
1/2 to 3/4 cup sugar
3 Tbsp all purpose flour

Use this in either a double pie crust, baked according to your recipe directions, or a single crust with a crumb topping.

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STUFFED CABBAGE
Source: Elizabeth Powell, 1990's
Makes 6 servings

1 head cabbage
1 pound ground beef
1/2 pound pork sausage meat
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cooked rice
1/2 teaspoon thyme
1/4 teaspoon allspice
1 (14 ounce) can sauerkraut
1 whole onion, chopped
1 (16 ounce) can tomatoes, chopped or ground

Remove twelve large leaves from cabbage. Blanch one minute and drain. Set aside.

Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log 2-inches shorter than a cabbage leaf.

Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish.

Mix onions with sauerkraut and spread over cabbage rolls. Pour tomatoes over all.

Bake at 350 degrees F for 1 to 1 1/2 hours, until meat is cooked through.

SERVING SUGGESTION:
Serve with baked or scalloped potatoes, dilled cucumber salad, and dark rye bread.

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MEAT AND POTATO STUFFED PEPPERS
Source: Jo Anne Merrill, 1990's
Makes 6 servings

"A different version of stuffed peppers. This combines beef and pork along with potatoes instead of the usual rice. Angostura aromatic bitters add a distinctive taste."

6 large bell peppers
3/4 pound lean ground beef*
3/4 pound ground pork*
1 onion, chopped
4 potatoes, cooked, diced
2 teaspoons angostura bitters (optional)
2 cups cheddar cheese, shredded (8 ounces)
1 1/2 cups milk
Salt and ground black pepper, to taste
Tomato sauce (optional)

Have a large pot of water boiling. Slice top from peppers, remove seeds, and drop into boiling water. Boil 5 minutes, remove and invert to drain and cool.

Mix the beef, pork, onion, potatoes, Angostura bitters, cheese and milk together. Season with salt and pepper.

Stuff peppers with meat mixture. Place peppers in a shallow baking pan, add water until 1-inch deep.

Bake in preheated 350 degree F oven for 1 hour.

Serve as is or with heated tomato sauce, especially sauce with herbs added.

*Use more or less of the meats, or omit if you prefer.

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LAMB AND OLIVE LOAF
From: Maryan, NZ
Makes 8 servings

This meat loaf looks amazing when sliced.

1 1/2 lb minced lamb (from NZ of course!)
1 lb sausage meat
2 eggs
2 Tbsp water
2 Tbsp chopped parsley
2 Tbsp chopped fresh rosemary
3 cloves garlic, finely chopped
Salt and pepper, to taste
12 each black and green olives, pitted
1 yellow or red bell pepper
3 oz piece tasty salami, cut into 1/2-inch cubes

Preheat oven to 350 degrees F. Lightly brush a loaf tin with oil.

Combine the minced lamb and sausage meat.

Whisk the eggs and 2 tablespoons water together; combine well with the meats. Add herbs, garlic, salt and pepper.

Line the base and sides of the loaf pan with one third of the meat mixture. Place half of the green and black olives on the meat. Divide the remaining meat into quarters. Place one quarter of the meat mixture on top of the olives and pat down evenly.

Cut pepper into strips and blanch in microwave or boiling water for about 30 seconds. Drain and pat dry.

Place half the peppers and salami over the meat then cover with another quarter of the meat. Place remaining olives on top, another layer of meat, the remaining pepper and salami, then the last layer of meat. Pat down well.

Bake 1 hour on a hot oven tray to catch any drips.

Serve hot or cold in slices.

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Maryan, NZ: Here's a really easy and tasty chicken dish - low fat too!

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DIJON MUSTARD CHICKEN
Makes 4-6 servings

2 lbs chicken pieces
2 tablespoons Dijon style mustard
1 tablespoon low fat yogurt
1 clove garlic, finely chopped
2 to 3 tablespoons water

Preheat the oven to 375 degrees F.

Remove all skin and fat from the chicken. Brush the chicken with the combined mustard, yogurt and garlic (reserve some for brushing after cooking).

Place chicken in a roasting pan and add 2-3 tablespoons water to the pan. Cover with foil.

Bake about 40 minutes or until cooked. Brush with a little extra mustard mixture just before serving.