Apple Crisp II

You’ll Need:

Posted by jerseyjan at recipegoldmine.com May 20, 2001

8 green apples, peeled, cored and cubed
About 1/4 cup flour
About 1/2 cup granulated sugar
1 to 2 teaspoons cinnamon

Mix flour, sugar and cinnamon together. Mix flour mixture with apples. Toss into 9-inch square greased pan.

Crumb Mixture
1 cup walnuts, chopped
1/2 cup flour
1/3 cup brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup butter

Procedures : Mix crumbs by hand, leaving large crumbs.

Sprinkle crumbs on top of apples. Bake 1 hour at 400 degrees F

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lemon-couscous-cake

You’ll Need:

CAKE: 5 C. + 1 T. unsweetened apple juice
1 C. chopped dates (Medjool are good)
pinch of salt
2 C. uncooked whole-grain couscous
finely grated zest of one lemon (or to taste)

TOPPING:
3/4 C. unsweetened apple juice
1/4 C. lemon juice
2 T. maple syrup
1 T. kudzu or arrowroot powder dissolved in 1 T. apple juice


Procedures : In a large saucepan, heat apple juice to boiling. Add dates and salt.
Cover, reduce heat and simmer gently for 10 minutes.

While dates are simmering, heat a large heavy-bottomed skillet over medium-
low heat. Add couscous and cook 5-10 minutes, until lightly toasted. Stir
as necessary.

Gradually add toasted couscous to simmering apple juice and dates, stirring
constantly. Cook, stirring, 3 to 4 minutes, until mixture thickens. Stir in
lemon zest and remove from heat.

Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with
water. Shake out excess water, do not dry. Spread couscous mixture evenly in
pan. Set aside to cool.

TOPPING:

In a small saucepan, whisk apple juice and maple syrup. Heat just to simmer
and add dissolved kudzu, whisking constantly. Cook briefly, whisking until
thick. Spread on cooled couscous.

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Fish Finger Wigwams

You’ll Need:

# Instant mashed potato, sufficient for 5 servings
# 10 cod fish fingers
# 8 oz. ( 225g ) frozen peas
# knob of butter

Procedures : # Pre-heat grill to fairly hot and grill the fish fingers for 10 minutes, turning once half way through cooking time
# At the same time put the peas in boiling salted water and boil for 3 minutes
# Make up the mashed potato as per packet instructions
# Pile the mashed potato on a plate in the shape of a wigwam
# Stand the fish fingers upright all round the potatoes
# Drain the peas , toss them in butter and arrange around the base of the wigwa

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Orange Pumpkins de Creme

You’ll Need:

8 (6 to 8 ounce) miniature pumpkins
1 3/4 cups half-and-half
5 large egg yolks
1/3 cup granulated sugar
2 tablespoons orange-flavor liqueur
1/2 teaspoon ground coriander
Finely shredded orange peel

Procedures : Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins on a rack at least 1 inch above 1 1/2 inches of water in a 5- to 6-quart pan. Cover and bring water to a boil over high heat. Keep boiling and steam pumpkins until tender when pierced, 15 to 20 minutes. If needed, add more boiling water.

Let pumpkins cool until comfortable to touch, about 10 to 15 minutes.

With a small, sharp knife, cut down and around each stem to make an opening about 2 inches wide. Lift out stem end and reserve. With a small spoon, scoop seeds from pumpkins (without breaking through skin) and discard.

In a bowl, whisk half-and-half, egg yolks, sugar, liqueur and coriander. Fill pumpkins equally with egg mixture.

Return filled pumpkins and lids to a rack at least 1 inch above 1 1/2 inches of water in the pan. Drape foil over pumpkins to prevent condensation on the pan lid from dripping into filling. Cover pan and bring water to a boil over high heat. Keep water at a boil, and steam until filling looks set in center and jiggles only slightly all over when gently shaken, 12 to 16 minutes.

Gently transfer pumpkins to plates or a dish and set lids alongside if desired. Serve warm or cool. Garnish each pumpkin with shredded orange peel

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Sour Cream Raisin Pie

You’ll Need:

2c Sour Cream
4 Egg Yolks
1 3/4c Sugar
4tsp Flour(heaping)
1 1/2c Raisins

1 baked 10-inch single-crust pie shell
Meringue
Yields 1 (10-inch) pie


Procedures : Stir the sour cream and yolks in a heavy medium saucepan. Add the sugar. Dump in the flour, then rains, and mix using a wooden spoon.
Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil, or just a little longer,
depending on your burner).

Cool the filling slightly, then pour into the cool crust. Preheatoven to 400. Prepare meringue and spread onto pie. Put the pie in the
oven. Watch closely for 15 to 20 minutes, then take it out when the peaks are golden brown. Let it cool. Eat immediately or keep in a
cool room. Do not refrigerate unless keeping it overnight.”

Meringue: Place 12 medium egg whites in bowl. Add 1/4 heaping teaspoon cream of tartar. Beat until stiff, using an electric mixer on high
speed. Add 2 cups powdered sugar and beat until meringue forms soft peaks. Using a “licker” (a rubber spatula), spread onto pie filling,
making a good seal with the edge of the crust. The person who does this recipe says that large eggs don’t do well with this – she uses
small eggs…

I hope this is the recipe that the person on rec.food.cooking was looking for. I c an’t say how this recipe works – as I haven’t used
it – however, this recipes is from the cookbook written by Helen Myhre who owns the Norske Nook in Osseo, Wisconsin… Apparently this cafe
came into national recognition a while back – Willard Scott ate there as well as Charles Kuralt… She claims that her recipes are just
plain farm cooking.

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Raisin Coffee Cake

You’ll Need:

1 1/2 cup of sifted all purpose flour
1/2 tsp of salt
6 tbsp of sugar
2 tsp of baking powder
1/2 tsp of allspice
3/4 cup of milk
1 egg
3 tbsp of butter, melted
1/2 cup of raisins
1/4 cup of sugar
1 tsp of cinnamon

Procedures : Sift together the flour, salt, 6 tbsp of sugar, baking powder and allspice.
Add the milk, egg and butter. Mix thoroughly. Stir in the raisins.
Turn into a greased and floured 8 inch layer cake pan.
Mix together 1/4 cup of sugar and cinnamon. Sprinkle over the top of the cake. Let it stand about 5 minutes.
Bake in a preheated 350 degree F. oven for 25 to 30 minutes.
Cool slightly. Serve warm

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Halloween Candy Tree

You’ll Need:

Long sticks
Clear spray varnish
Pumpkin
Drill
Needle
Dental floss
Candy in Halloween colors
Miniature popcorn balls wrapped in colored
cellophane and tied with curling ribbon
A variety of candy shapes

Procedures : Wash the sticks. Let them dry. In a well ventilated work area, spray the sticks with varnish. Let the varnish dry. Drill small holes in the top of the pumpkin where sticks are desired. Push the sticks into the drilled holes.

To make a candy garland, thread a needle with floss. Thread candy on floss as desired. Knot at the ends. Make garlands with a variety of candy shapes. Hang the garlands and popcorn balls on the tree

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Chocolate Raspberry Pot Pies

You’ll Need:

Crust
9 tablespoons (1 stick plus 1 tablespoon) cool
unsalted butter, cut into pieces
3/8 cup granulated sugar
1 egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon baking powder
Scant 1 1/2 cups all-purpose flour
1/4 cup cocoa powder, preferably Dutch-process,
plus extra for rolling

Filling
6 egg yolks
4 eggs
1/4 cup granulated sugar
18 ounces semisweet chocolate, melted
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
1 cup raspberries
Whipped cream for serving, optional

Equipment
10 to 12 ramekins

Procedures : Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.

Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter.

Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day.

Yield: 10 to 12 serving

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Indian Pastry

You’ll Need:

1 cup Plain flour
1/2 cup Wholemeal flour
1 pch Salt
1 x Egg
100 ml Yoghurt
2 tbl Olive oil
1 tsp Water
1 tsp Cumin
1 tsp Curry powder


Procedures : In a mixing bowl combine the flours with the cumin and curry powder.
Make a well in the middle and add the salt, egg, yoghurt, oil and water and mix to a smooth dough.
Knead for 5 minutes, then allow to rest for 30 minutes.

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Cranberry Christmas Pudding

You’ll Need:

Pudding
1 1/3 cups all-purpose flour
1/2 cup dark molasses
1/3 cup boiling water
1 teaspoon vanilla extract
2 teaspoon baking soda (put into the boiling water)
2 cups raw cranberries, washed and cut in half

Sauce
1 cup granulated sugar
1/2 cup evaporated milk
1/2 cup butter or margarine
2 teaspoons vanilla extract

Procedures : Oil sides and bottom of 1 pound coffee can and foil to fit top of can.

Mix pudding ingredients.

In large pan with top add 1 to 1 1/2 inches water. Place can with pudding and covered with foil in large pan and cover. When it starts to steam, turn on low and steam for 1 1/2 hours. Check water in pan and add if necessary.

Take pudding out of tin immediately.

Sauce: Mix sauce ingredients and bring to boil stirring constantly. Remove from heat. Serve warm over pudding

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