Recipe: Assorted Recipes (14) - 10-12-97 Recipe Swap (updated)

14 ASSORTED RECIPES
Recipe Swap - October 12, 1997

RECIPES IN THIS FILE:
Empire State Muffins
Cream And Crumb Shnitz Apple Pie
Cilantro Flavored Oil
Chile Flavored Oil
Citrus Flavored Oil
Corn Stuffed Poblano Chiles
All-American Meatloaf
Microwave Caramel Apples
Caramel Apples
Tortilla Soup with Guacamole
Caramel Apples
Great-Grandmother's Cocoa Cookies
Corn Pudding
Apple Cake

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EMPIRE STATE MUFFINS
Source: Sharon Gorman Ranger, 1997

2 cups shredded unpeeled apples
1 1/3 cups sugar
1 cup chopped cranberries
1 cup shredded carrots
1 cup chopped pecans or walnuts
2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs, lightly beaten
1/2 cup vegetable oil

In a large mixing bowl combine apples and sugar. Gently fold in cranberries, carrots and nuts.

In another bowl combine flour, baking powder, baking soda, salt and cinnamon; mix well. Add to apple mixture; mix well to moisten dry ingredients. Set aside.

Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins 2/3 full.

Bake at 375 degrees F for 20-25 minutes. Cool 5 minutes before removing from tins.

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CREAM AND CRUMB SHNITZ APPLE PIE
MENNONITE APPLE PIE
Source: Matt Friedman from the Canadian Farmer's Almanac, 1994

1 cup brown sugar (less if apples are sweet)
1/3 cup flour
Pastry for one (9-inch) pie
3 tbsp butter, softened
4 to 7 apples (I usually use Cortland, Rome Beauty or Lobo)
2/3 cup heavy cream or sour cream
3/4 tsp ground cinnamon
Cheddar cheese or vanilla ice cream (for serving)

Blend brown sugar, flour and butter into crumbs, and sprinkle about 1/3 of the mixture into the pie shell.

Peel and core the apples and cut them into 1-inch segments (schnitz). Arrange them in circles over the crumbs in the pie shell.

Mix half the remaining crumbs with the cream and pour it over the apples.

Mix the rest of the crumbs with the cinnamon and sprinkle it over all.

Bake at 425 degrees F for 10 minutes then at 350F for 30 more minutes, until the top turns golden and apples are soft.

Serve lukewarm with piece of cheddar cheese or vanilla ice cream.

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CILANTRO FLAVORED OIL
From: Judy/AZ
Source: Cilantro by P.J. Birosik, Collier Books, 1994
Makes about 1 cup

"Great in salad dressings, but it's also good tossed with pasta, raw sunflower seeds, and a freshly grated, hard dry cheese like Parmesan. It imparts extra zest to homemade croutons (sprinkle on prior to baking), and serves as a delicious counterpoint to wafer-thin slices of red ripe tomatoes or raw onion and cucumber salad.

The trick is to not overheat the canola oil; if it sizzles when a drop of water is added, remove pan from heat and let oil cool for 30 seconds or more before adding other ingredients (perform the sizzle test frequently during the cooling period)."

3/4 cup canola oil
1/4 cup sesame oil
1 bunch cilantro (reserve 3 stems with leaves)
2 tablespoons fresh lemon zest grated
4 fresh lemon peel strips (long)

Slowly heat the canola oil in a medium saucepan over low heat until just before it sizzles, about 3 minutes, depending on the pan. Add the sesame oil, cilantro, and lemon zest. Stir gently. Remove from heat. Press the cilantro against bottom of pan with back of spoon, gently crushing leaves and releasing their natural oils. Cover the pan and let the oil mixture steep at room temperature for at least 8 hours, preferably overnight.

Strain the oil into a sterilized glass bottle. Discard remaining cooked cilantro and lemon zest. Add fresh lemon peel and 3 cilantro stems with leaves to strained oil. Seal the bottle tightly and use when needed.

If refrigerated, the oil will keep indefinitely, and will keep for about two weeks at room temperature if kept in a dark, cool place; make sure to let it warm to room temperature prior to use for maximum flavor.

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CHILE FLAVORED OIL AND CITRUS FLAVORED OIL
Source: Sunset Magazine, December, 1996
Makes 2 cups

"Infused (flavored) oils are a quick way to add flavor to marinades, salad dressings and grilled foods, but commercially prepared oils can be prohibitively expensive. Fortunately infused oils are surprisingly easy and economical to make. All you need to do is whirl the oil with seasonings in a blender. You can double or triple the recipes if you'd like. The flavored oils are ready to use the day they're made and will last up to a month if stored airtight in the refrigerator.

To savor these infused oils substitute the oils for plain oils in marinades and salad dressings, use as a "dip" for crusty breads, drizzle lightly over grilled fish or shellfish or use to saute vegetables to give them extra flavor.

Although making these oils is exceptionally easy. There are a few rules you shouldn't break. First, start with fresh, high-quality oil - the flavor of an old or low-quality oil can't be masked by seasonings. Second - make sure flavoring additions are completely dry. Any water in the oil speeds rancidity. Finally, always store the oils in the refrigerator."

CHILE FLAVORED OIL

4 dried chipotle chilies (about 12 oz. total)
1 cup water
2 cups extra-virgin olive oil with light olive flavor or canola oil

Combine chilies with 1 cup water in a small pan. Bring to a boil over high heat; cover and remove from heat. Let stand until soft, about 10 minutes. Drain; blot completely dry with paper towels. Stem and seed; coarsely chop.

Combine chilies and oil in a blender. Whirl until chilies are pureed or very finely chopped, about 2 minutes. If desired, strain oil; discard residue.

Pour into decorative bottles; store airtight in refrigerator up to 1 month.

CITRUS FLAVORED OIL
Makes: 2 cups

1/4 cup shredded lemon peel (yellow part only)
1/4 cup shredded orange peel (orange part only)
2 cups canola oil or extra-virgin olive oil with light olive flavor

Combine peels and oil in a blender. Whirl until the peels are thoroughly pureed, about 2 minutes.

If desired, strain through 2 layers of cheesecloth or a very fine strainer. (Leave the peel in for extra flavor and color, or strain it out.)

Pour into bottles; chill airtight up to 1 month.

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CORN STUFFED POBLANO CHILES
From: Angel, La.
Makes 6 servings

6 Poblano chiles
2 large eggs
1 1/2 cups whole kernel corn
1/2 cup shredded cheddar cheese (2 oz)
1/2 cup chopped pecans
1/2 cup finely chopped red bell pepper;
1/2 cup finely chopped onion
1/2 tsp salt
1/8 tsp ground red pepper (cayenne)

Set the oven control to broil.

Cut the chiles lengthwise into halves and carefully remove ALL the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4-inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible.

Heat the oven to 375 degrees F.

Beat the eggs in a medium bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients.

Place the chiles in a greased rectangular baking dish, 13x13x2-inches. Spoon about 1/4 cup of the corn mixture into each chile half.

Cover and bake until corn mixture is hot, about 25 minutes.

Makes 6 servings
From: Angel, La., 1997

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ALL-AMERICAN MEATLOAF
From: Angel, La.
Makes 2 loaves, 12 servings

FOR THE MEATLOAF:
2 lbs. ground beef chuck or sirloin
3/4 cup oats, uncooked
1 onion, chopped
1/2 cup catsup
1/4 cup milk
2 eggs
1 tbsp horseradish
1 tsp salt
1/4 tsp ground black pepper
FOR THE TOPPING:
1/2 cup catsup
1 tbsp horseradish
3 tbsp brown sugar
2 tsp prepared mustard

Combine the ingredients for the meatloaf (add more oats if needed for consistency). Shape into two (7 1/2 x 4-inch) loaves. Place on a lightly greased rack of a broiler pan.

Bake at 350 degrees F for 40 minutes.

Combine the ingredients for the topping; spoon over meatloaf and bake an additional 5 minutes.

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MICROWAVE CARAMEL APPLES
From: Judy/AZ, 1997
Makes 5 apples

1 (14 oz.) bag caramels (49)
2 Tbsp. hot water
5 medium apples, washed and dried
5 wooden sticks

Unwrap caramels and place in deep glass mixing bowl; add 2 tablespoons hot water. Microwave, uncovered, 2 minutes and 45 seconds or until caramels are melted, stirring occasionally and watching carefully so mixture does not boil over.

While mixture cooks, insert wooden sticks into stem end of apples. Grease a sheet of wax paper and place on a plate.

Dip each apple into hot caramel mixture, turning to coat. Using edge of dish, remove excess mixture from bottom of apples. Place apples on greased wax paper. (If mixture becomes too stiff, just return to microwave for about 20 seconds to heat.)

Refrigerate until set, about 20 minutes. Store in a cool place.

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CARAMEL APPLES
From: Judy/AZ

1 lb. vanilla caramels
2 Tbsp. water
Dash of salt
6 wooden sticks
6 crisp medium apples, washed and dried
Chopped walnuts

Melt caramels with 2 tablespoons water in double boiler, stirring frequently until smooth. Add salt.

Stick a stick into blossom end of each apple. Dip apple into the caramel syrup and turn until surface is completely coated. At once, roll bottom half of coated apple in chopped nuts. Set on cookie sheet, covered with waxed paper. Chill until firm.

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TORTILLA SOUP WITH GUACAMOLE
From: Lisette

Here's another recipe for Tortilla Soup. This one comes from a restaurant in Blanco, Texas.

1 onion, chopped
2 tbsp margarine
4 cloves garlic, minced
4 cups whole kernel corn
5 cans (16 oz each) chicken broth
1 cup shredded cooked chicken
1 (8 oz) can tomato sauce
3 tbsp fresh cilantro, minced
2 tsp ground cumin
Salt, pepper to taste
Tortilla chips (white corn), for serving
2 oz Monterrey Jack cheese, grated, for serving
Guacamole, for serving (recipe follows)

In a saucepan, saute onion in margarine until soft. Add garlic, corn, broth, chicken, tomato sauce, and spices. Simmer 15 minutes.

Break up a few chips and place in the bottom of each soup bowl. Add 2 tablespoons cheese to each. Ladle soup on top. Serve with guacamole and chips on the side.

GUACAMOLE
3 avocados
1/4 tsp garlic salt

Peel avocados, remove seed and put in a bowl and then mash with a fork. Add garlic salt and mix it up. Serve it as a dip with the tortilla chips.

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CARAMEL APPLES
From: Angel, La.
Makes 6 apples

6 wooden skewers
6 medium sized apples, stems removed
1 cup sugar
3/4 cup white corn syrup
1 (14 oz.) can Eagle Bran Sweetened Condensed Milk
1/3 teaspoon salt
1/4 cup butter or margarine
1 teaspoon vanilla extract

Insert wooden skewer into stem end of each washed and thoroughly dried apple; set aside.

In heavy saucepan, combine sugar, corn syrup, sweetened condensed milk, and salt; mix well. Cook over medium heat, stirring gently but constantly, to 230 degrees F on candy thermometer, or until small amount dropped in cold water forms a soft ball (about 30 minutes). Remove from heat; cool slightly. Stir in butter and vanilla.

Working quickly, dip apples in caramel to coat well. Place apples stem side up to harden on buttered waxed paper.

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GREAT GRANDMOTHER'S COCOA COOKIES
From: AndieP, SoCalif., 1997

This recipe is over 200 years old. It was given me by my great-grandmother (b.1844 - d 1949). These cookies are the most intensely flavored chocolate cookies of any I have every tasted - We always had them for Christmas and on special occasions when grandma made ice cream. These cookies are excellent keepers if stored in a tightly closed tin (however the tin has to be in a locked vault or secret hidey-hole, otherwise they disappear like magic).

These wafers can be broken up and sprinkled over vanilla ice cream. Also can be rolled between sheets of baking parchment to make crumbs that can be used to coat cakes that have been smoothly frosted with buttercream or sour cream or even the old faithful 7-minute frosting.

1 stick (1/2 cup) unsalted (sweet) butter, room temperature
2 cups sugar
1/2 cup unsweetened Dutch process cocoa powder (Droste) - Please use only Dutch process cocoa the other kind doesn't work in this recipe.
1 tablespoon water
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
Powdered sugar or vanilla sugar (for dusting)

Cream butter and sugar together. Add cocoa powder, 1 tablespoon water and salt.

Beat the egg and add with vanilla to the butter mixture.

Sift the flour and baking soda together twice, then gradually sift it into the batter, continue beating until flour is completely blended.

Turn out onto plastic wrap, flatten to about 1-inch thick, wrap dough tightly and refrigerate overnight.

When ready to bake, preheat oven to 350 degrees F. Allow dough to come to room temperature.

Dough can be rolled out between 2 sheets of wax paper to less than 1/4-inch thickness. Cut into 2-inch rounds, dust with powdered sugar (or vanilla sugar) and place on baking parchment lined or greased baking sheets. (See other options for shaping below.)

Bake for 12 to 15 minutes but watch carefully, some ovens bake quicker than others - in my convection oven, they bake in 8 minutes-maximum. Using baking parchment is much easier - just slide the paper off the sheet and allow to cool then ease the cookies off the paper - they should be crisp as soon as they cool. Otherwise you have to be very careful removing them from the cookie sheets and the sheets have to be washed and re-greased before the next batch.

Shaping Option #1:
This is the easiest for novice bakers....
Form dough into a rope 3/4 to 1-inch (Tootsie-roll size) in diameter. cut into 1-inch sections, roll into a ball, roll in powdered sugar (or vanilla sugar), place on baking parchment, flatten with bottom of a hobnail glass dipped in powdered sugar or the vanilla sugar, bake as above.

Shaping Option # 2:
Roll out very thin right on baking parchment. Using a pizza cutter, pie crust cutter or crimping roller, etc. cut into strips, straight or wavy, or into squares, triangles or diamonds. Slide baking parchment onto a cookie sheet and bake as above. Slide parchment onto a cooling rack. When cookies have cooled enough to touch, roll into cylinders and dust with powdered sugar or let cool and dip one end into melted white chocolate.

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CORN PUDDING
Source: Elizabeth Powell
Makes 4 servings

"Delicious with baked ham."

2 cups corn kernels, fresh or frozen
2 tablespoons butter, melted
2 eggs, beaten
1/2 cup cream-style corn
2 cups milk, scalded
1/4 teaspoon ground black pepper
1 teaspoon salt

Mix all ingredients together and pour in 1 1/2 quart buttered casserole dish. Place in a pan of hot water.

Bake at 325 degrees F for one hour, or until set.

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APPLE CAKE
From: Rhonda

2/3 cup shortening
1 1/2 tsp salt
2 2/3 cups sugar
3 cups flour
4 eggs
2/3 cup water
1 tsp ground cinnamon
3 cups grated apple
2 tsp baking soda
2/3 cup raisins
1/2 tsp baking powder
2/3 cup chopped nuts

Mix ingredients together in order given. Pour batter into a greased loaf pan.

Bake at 325 degrees F for 50 minutes to 1 hour. Test for doneness.

Serve with Cool Whip, if desired.