Recipe: TALK TKL 10-29 (11) - Kitchen to Kitchen Recipe Swap

TALK TKL - 10-29-97
Kitchen to Kitchen Recipe Swap

Carrot Pineapple Muffins (Carrot Cake Muffins)
Jill's Pralines
Sour Cream Pralines
Mrs. P's Pray-Tell Pralines
Taffy Apple Pizza
Frozen Pumpkin Pie (2)
Pumpkin Ice Cream Pie
Chocolate Truffle Cake
Mushroom Stuffing
Jamaiican Meat Patties

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From: Reid

Carrot Pineapple Muffins (Carrot Cake Muffins)
-
Wet Mix:
1 C Sugar
2/3 C Oil
2 Lg Eggs -- beaten
Dry Mix:
1 1/2 C Flour
2 Tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
Add:
1 tsp Vanilla
1 C Carrot -- finely grated
1 C Pineapple -- crushed, drained

Preheat oven to 375 degrees F, prepare pans. Beat together sugar, oil & beaten
eggs. Combine flour, baking soda, baking powder, cinnamon & salt & mix
well. Add dry mix to wet mix & stir to moisten. Add carrots, pineapple &
vanilla. Spoon into pans & bake for 20 mins. Chopped nuts may be added if
desired.
Makes 9-10 large muffins.

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From: Cookbook USA CD

Jill's Pralines

1 c. brown sugar
1 c. white sugar
1/4 tsp. salt
1/4 c. cream cheese
1/8 of a can of milk, evaporated
1/8 c. sour cream
1 c. pecans
2 tbsp. butter
3 feet tin foil, buttered

Cook first 6 ingredients in a heavy saucepan over medium heat until it makes
a 2" string. When this is ready, mix in pecans and butter. Stir and stir
until they start to thicken. This will keep them cool. Keep stirring then
when it is starting to thicken, pour out onto buttered wax paper. Cool and
enjoy.

Sour Cream Pralines

1 1/2 c. sugar (regular)
1 1/2 c. brown sugar
1/4 tsp. salt
1 c. sour cream
1 tbsp. Karo
2 tbsp. oleo
2 tsp. vanilla
2 c. pecans
1/4 tsp. soda

Combine sugars, salt, soda, sour cream, and Karo in a large pan over
moderate heat. Cook to a thread stage or forms hard ball in cold water,
stirring constantly. Remove from heat; beat in oleo, vanilla, and pecans.
Cool to warm; beat until it begins to loose it's sheen. Rapidly drop by
teaspoon on wax paper.

Mrs. P's Pray-Tell Pralines

2 1/2 c. pecans
Vanilla extract (few drops)
1/2 c. white sugar
1 c. brown sugar
1/2 c. sour cream

Mix sugars and sour cream into cooking pan while still cold and stir until
well mixed. Next, put candy thermometer into position by clipping onto side
of pan. Light moderate flame under pan and stir mix until it starts to boil
fully; then lower the fire somewhat - just enough to keep mix boiling, all
the while stirring to keep mix from scorching on the bottom of pan. Keep a
watch on the thermometer until it barely reaches the SOFT BALL level. Take
off the fire at once and let cool about a minute and a half, gently stirring
with large spoon. Add just a few drops of vanilla extract and stir about
another minute. Add the pecans at about a cup at a time and begin spooning
out onto wax paper or buttered cookie pan. Put candy in safe place and let
set a few hours.

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From: Carol Taillon

I'm a Consultant who does those home shows and I have made many of these. My recipe uses sugar cookie dough, but I'm sure if you like peanut butter instead you could substitute...though the sugar cookie recipe does have peanut butter in the spread... here it is..

Taffy Apple Pizza

1-20 oz package refrigerated sugar cookie dough 2 tbsp creamy peanut butter
1-8oz package cream cheese, softened
1/2 cup packed brown sugar
1 teas vanilla extract
3 med Granny Smith apples
1/2 cup water mixed with 2-3 teas lemon juice ground cinnamon ( optional )
1/8 cup caramel ice cream topping

Preheat oven to 350. remove 2/3 cup of cookie dough and reserve for another
use. roll dough into a 14-inch circle on baking pan. bake 11-14 minutes or
until cookie is lightly browned. let cool 10 minutes then loosen from pan.
cool completely. blend peanut butter, cream cheese, brown sugar and vanilla
until smooth. spread on cooled cookie. peel, core and slice apples. dip
apple slices in water mixture to prevent browning. arrange apple slices on
cream cheese mixture. sprinkle lightly with cinnamon. drizzle caramel
topping over apples. cut into pieces and serve.

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From: Rich Bails

Frozen Pumpkin Pie (1)
makes 1 pie

4 cups vanilla ice cream, softened
1 cup pumpkin puree
1/3 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup chopped walnuts
--- baked 9-inch pie shell, cooled

With a rotary beater or electric mixer, beat all ingredients
except last 2 until well blended. Pour into pie shell and
sprinkle with nuts, then freeze until firm. If pie if not
eaten the same day, store frozen in a plastic bag or foil to
prevent change of texture. Serve frozen.

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Frozen Pumpkin Pie (2)
makes 1 pie

Crust:
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
3 tablespoons granulated sugar
Preheat oven to 350 degrees. Combine graham cracker crumbs
and sugar. Stir in butter, mixing well. Press mixture
firmly into a 9 inch pieplate. Bake for 8 minutes, cool
before filling.

Pie:
1 cup canned pumpkin puree
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 quart vanilla ice cream
--- whipped cream

For pie, combine pumpkin, brown sugar, nutmeg and cinnamon
in a large mixing bowl, stirring until sugar dissolves. Add
ice cream and mix thoroughly. Spoon mixture into graham
cracker crust and freeze about 8 hours. Garnish with whipped
cream before serving.

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Pumpkin Ice Cream Pie
makes 10 servings

1 quart Vanilla ice cream
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/4 cup granulated sugar
1 cup heavy cream, stiffly beaten
--- pecans, for garnish
1 9-inch baked graham crust

In large bowl, working quickly, combine ice cream, pumpkin,
sugar and pumpkin pie spice; stir gently but thoroughly to
blend. Spread ice cream mixture evenly in prepared crust;
freeze until firm, at least 1 hour or overnight. To serve:
Swirl whipped cream decoratively around edge of pie; top
with pecans, if desired.

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CHOCOLATE TRUFFLE CAKE
From: godiva.com
YIELD: 8 servings

Cocoa genoise:
1/2 cup minus 1/2 teaspoon self-rising cake flour
1/2 tablespoon unsweetened nonalkalized cocoa powder
5 large eggs
1/2 cup granulated sugar
3 1/2 tablespoons unsalted butter, melted
Soaking syrup:
1/4 cup water
3 tablespoons granulated sugar
2 tablespoons dark rum
Pastry cream:
1 cup milk
1/4 teaspoon vanilla extract
2 1/2 tablespoons of cornstarch
1/4 cup granulated sugar
1 large egg
Truffle filling:
1 1/4 cups (2 1/2 sticks) unsalted butter
1/2 cup light corn syrup
1 1/3 cups chilled pastry cream (see above)
11 ounces cups semisweet chocolate, melted and cooled
Ganache:
1 1/4 cups heavy cream
1/4 cup plus 3 tablespoons granulated sugar
1/3 cup light corn syrup
12 ounces semisweet chocolate
5 tablespoons unsalted butter
Make the cocoa genoise cake:

1.Position a rack in the center of the oven and preheat to 350 F. Lightly
butter an 11 1/2-by-17 1/2-inch
jelly roll pan. Line it with parchment paper, coat with non- stick spray and
dust with flour.
2.Sift the flour and cocoa powder together and set aside.
3.In the 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip
attachment, beat the eggs and
sugar until well combined. Place the bowl in a pot of simmering water. The
bowl must touch the water.
Whisk constantly until the sugar is dissolved and the mixture begins to
thicken, about 2 minutes. A
candy thermometer inserted into the mixture should read 105 F.
4.Immediately remove the bowl from the water and return to the mixer stand.
Beat the mixture at
medium-high speed for about 5 minutes or until the mixture is pale yellow
and forms a thick ribbon.
5.Remove 1/2 cup of this mixture to a medium bowl; whisk in the melted
butter.
6.With a large rubber spatula, gently but quickly fold the flour/cocoa
mixture into the egg/sugar mixture,
one quarter at a time. Fold in the tempered butter mixture. Pour the batter
into the prepared pan. Bake at
350 F for 10 minutes.
Make the soaking syrup:
7.Place milk and vanilla extract in a heavy-bottomed saucepan and bring to a
boil. Whisk together the
cornstarch and sugar in a medium bowl.
8.Make the pastry cream:
9.Place milk and vanilla extract in a heavy-bottomed saucepan and bring to a
boil. Whisk together the
cornstarch and sugar in a medium bowl.
10.Using a whisk, gradually add the egg to the cornstarch/sugar mixture
until well blended. Slowly add 1/3
Of the hot milk to the egg mixture to temper. Return this mixture to the
pan. Place over medium heat,
stirring constantly, until the mixture starts to thicken and bubble. After a
few seconds remove from heat
and place in a bowl covered with plastic wrap. Allow to cool. Chill.
Make the truffle filling:
11.In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle
attachment, lightly cream the
butter. Add the corn syrup and pastry cream and beat on medium-high speed
until light. Add the
chocolate and mix until blended.
Make the ganache:
12.Bring heavy cream, sugar and corn syrup to a boil. Remove from heat and
add chocolate. Whip with a
whisk until smooth. Add butter and whisk until smooth.
Assembling the cake:
13.Remove the genoise from the pan. Divide the genoise into three equal
sections, approximately 5 1/2" x
11 1/2" pieces. These will become the three layers of the cake.
14.Place a layer of genoise (sticky side up) on a plate and soak it with rum
syrup. Spread the genoise with
3/4 cup of truffle filling. Place another layer of genoise on top of the
first, soak with syrup and spread
with 3/4 cup of truffle filling. Place remaining layer of genoise on top,
soak with more syrup and spread
with remaining 3/4 cup of filling.
15.Pour ganache over entire cake and using a small offset spatula spread
evenly over top and sides.
Refrigerate to set ganache. Once set, another coat of ganache can be added
to cover any imperfections or
inconsistencies. Serve immediately.

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Linda/Tennessee:

Mushroom Stuffing
Recipe By : Saveur Magazine - November 1997

1/2 oz. dried morels
2 loaves country bread -- crusts removed
8 Tablespoons butter
2 medium yellow onions -- diced
4 ribs celery -- finely chopped
3 cups assorted fresh mushrooms -- coarsely chopped
1 cup chicken stock
3 eggs -- lightly beaten
1/4 cup flat leaf parsley -- finely chopped
2 teaspoons fresh tarragon -- finely chopped
1 teaspoon fresh sage -- finely chopped
1/4 cup celery leaves -- finely chopped
salt and pepper to taste
1 pinch nutmeg

1. Preheat oven to 300 degrees.
2. Rinse morels, then place in a small bowl covered with
two cups hot water and let sit for 20 minutes.
3. Drain morels, straining and reserving soaking liquid;
chop and set aside.
4. Break bread into large pieces, place on a cookie sheet
and dry in oven for 15 minutes; set aside.
5. Melt butter in a large skillet over medium low heat.
Add onions and celery and cook stirring occasionally until soft.
6. Add morels, fresh mushrooms, 1 cup reserved liquid and stock
and cook until mixture is almost dry, about 30 minutes; set aside.
7. Raise oven heat to 350 degrees.
8. Combine bread, eggs, parsley, tarragon, sage and celery leaves
in a large bowl and mix well.
9. Stir in cooked mushroom mixture and season with salt,
pepper and nutmeg.
10. Transfer to a greased 9 X 12 baking dish and bake uncovered
until top browns about 35 minutes.

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From: Janet Roberts

The cookbook I used (bought in Jamaica) is called Traditional Jamaican
Cookery, by Norma Benghiat. It was a British-published book, and I'm sure
it's out of print now.

Jamaiican Meat Patties

Pastry:
4 cups flour
1 tablespoon curry powder or turmeric
1 teaspoon salt
1 cup shortening or margarine
Cold water
Filling:
2 onions, minced
3 scallions or green onions, minced
2 hot peppers (habaneros or Scotch bonnets if available), minced
2 pounds tender beef, minced (easier to do if you lightly freeze the meat
first, or you can use ground chuck or sirloin, which has less fat than
ground
beef)
1/3 cup oil
1 pound breadcrumbs
1 teaspoon dried thyme leaves, crushed
2 tablespoons curry powder
Salt
Black pepper
1 cup water

For the pastry: Sift flour, curry or turmeric and salt. Cut in the
shortening, adding enough cold water slowly to hold the dough together. Wrap
in plastic or waxed paper and refrigerate 12 hours or overnight. Remove
dough
just before you plan to use it. Pull off a chunk and roll into a circle on a
floured board or cloth. Use a pastry cutter, biscuit cutter or wide-mouth
jar
to cut into a 4-inch circle. Sprinkle some flour on each and stack
separating
with wax paper. Cover with a damp towel.

For the filling: Run the onions, scallions and peppers through a food mill
or
food processor to mince finely and blend together. Add to minced beef and
mix
well. Heat oil in a large frying pan. Add meat mixture and stir for about 10
minutes. Add breadcrumbs, thyme and curry powder, and salt and pepper to
taste. Mix well, then add water. Cover and simmer for 30 minutes. Mixture
should be moist but not runny. Cool.

To make patties: Heat oven to 400 degrees. Place enough filling on each
pastry circle to cover half, leave a small edge. Fold the other half over
and seal edges by crimping with a fork. Bake on ungreased cookie or jelly
roll sheets about 30-35 minutes or until golden brown. Makes about 24.
I don't know if you've ever been to Jamaica, but I've been to Negril twice.
Women walk up and down the beach all day, selling these patties, plus fresh
orange juice, orange and banana bread, Red Stripe and the island's own
versions of Coke and Pepsi. Also, the Montego Bay airport has a stand near
the outside waiting area, so you can grab a couple of patties and take them
on the plane when you leave.