July 22nd, 2006 by alice
Tags: Best, Breadpplesanges, Pumpkin, The
INGREDIENTS
- 2cupssugar
- 2eggs
- 1cupcanned pumpkin puree
- 1/2cupoil
- 2 1/2cupsflour
- 1 1/2teaspoonsbaking soda
- 1 1/2teaspoonspumpkin pie spice
- 1teaspooncinnamon
- 1mediumorange, juice and grated peel
- 1apple, peeled,cored and grated
- 1/2cupgolden raisins
- 1/2cup choppedwalnuts
DIRECTIONS
- Beat together first 4 ingredients until blended.
- Stir in the remaining ingredients until dry ingredients are just moistened.
- Do not overmix.
- Divide batter between 4 greased and lightly floured mini-loaf pans (6×3x2-inch), place pans on a cookie sheet and bake in a 325 F.
- oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.
- Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack.
- When cool, brush tops with orange honey and sprinkle with a few chopped toasted walnuts.
- Yields 4 mini-loaves.
- Or 2 (8×4-1-inch) loaf pans OR 1 (9×5-inch loaf pan).
- Adjust cooking time for larger loaves and bake at 350 F.
- until cake tester, inserted in center, comes out clean.
Posted in Recipes | No Comments »
July 22nd, 2006 by alice
Tags: Fat, Fibrepple, High, Low, Muffins, Oatmeal, Pear, Sugar
INGREDIENTS
- 1cupwhole wheat flour
- 2teaspoonsbaking powder
- 1/2teaspooncinnamon
- 2cupsoatmeal(quick oats)
- 1/4cup packedbrown sugar
- 2apples, cored and chopped
- 2pears, cored and chopped
- 1 1/2cupsskim milk
- 4tablespoonsegg whites
- 4tablespoonsnonfat plain yogurt
DIRECTIONS
- Heat oven to 400 degrees.
- Mix all dry ingredients in a bowl.
- Add wet ingredients and mix.
- Do not overstir.
- Spoon into muffin tins greased with nonstick oil.
- (you can leave out the oil if you use stick free muffin tin) Bake 20 minutes in a 400 degree oven.
Posted in Recipes | No Comments »
July 22nd, 2006 by alice
Tags: Baked, Crock, Pot, Potatoes
INGREDIENTS
- baking potatoes
- vegetable oil
- kosher salt
- aluminum foil
DIRECTIONS
- Select 3-4 nicely sized baking potatoes.
- Wash and dry potatoes, rub with vegetable oil and sprinkle with salt.
- Wrap in foil.
- Place in crock pot on low heat in the morning.
- Do not add liquid to crock pot.
- Slow cook for 6-8 hours.
- Serve topped with cheese, bacon, onion, etc.
Posted in Recipes | No Comments »
July 22nd, 2006 by alice
Tags: Creme, Flan, Glazed, Maple, Pears
INGREDIENTS
-
Flan
- 1cuppure maple syrup
- 3 1/2cupswhipping cream
- 7largeegg yolks
- 1/8teaspoonsalt
- 2/3cupsugar
- 1/4cupwater
- 1/2teaspoonlight corn syrup
-
- 1tablespoonunsalted butter
- 3 ripebartlett pears, unpeeled,quartered,cored
- 1/4cuppure maple syrup
- 1/4cupcreme fraicheor sour cream
- 1/8teaspoonsalt
DIRECTIONS
- For Flan: Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes.
- Stir in cream; return to simmer.
- Whisk egg yolks in large bowl to blend.
- Gradually whisk in hot cream mixture.
- Whisk in salt.
- Strain custard into another large bowl.
- Cover and chill until cold, at least 2 hours and up to 1 day.
- Preheat oven to 300 degrees.
- Stir in sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolved.
- Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
- Pour syrup into 9×5x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides.
- Let stand 10 minutes.
- Pour custard into pan with syrup.
- Place loaf pan in large roasting pan.
- Add enough hot water to roasting pan to come halfway up sides of loaf pan.
- Cover roasting pan with foil.
- Pierce foil all over with fork.
- Bake flan 1 hour 45 minutes.
- Increase oven temperature to 325 degrees.
- Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer.
- Remove flan from water.
- Transfer to rack; cool to room temprature.
- Cover and refrigerate overnight.
- For pears: Preheat oven to 375 degrees.
- Melt butter in heavy large ovenproof skillet over medium-high heat.
- Arrange pears, 1 cut side down, in skillet.
- Cook until brown, about 4 minutes.
- Turn onto second cut side and cook until brown, about 4 minutes longer.
- Stir in maple syrup; bring to boil.
- Place in oven and bake until pears are tender, about 25 minutes.
- Using slotted spoon, transfer pears to plate.
- Whisk creme fraiche and salt into sauce in skillet.
- Return pears to skillet and toss to coat.
- Run sharp knife around edge of flan to loosen.
- Invert flan onto platter.
- Surround with pears and sauce.
Posted in Recipes | No Comments »
July 22nd, 2006 by alice
Tags: Chili, Crock, Pot
INGREDIENTS
- 1/4lbsalt pork, cut into 3/8 inch cubes
- 4lbsround steaks, cut into 3/4 inch cubes
- 4onions, chopped
- 3jalapenos, seeded,vained,finely chopped
- 8clovesgarlic, minced
- 4tablespoonschili powder
- 2tablespoonscajun seasoning
- 1teaspoonsalt
- 1tablespooncumin, freshly ground
- 2teaspoonsMexican oregano, not as sweet as mediterranian
- 1/2teaspoon smokeddried chipotle powder(Cayenne will do if you must.)
- 4 (15 ounce)canscrushed tomatoes, with juice
- 1 (12 ounce)cantomato paste
- 1tablespoonsugar
- 1 (8 ounce)can ortega dicedchilies
- 2dried New Mexico chiles
- 1pintbeer, i usually use brown ale,you can use a pint of chicken stock if you wish to avoid beer
- 4tablespoonsmasa harina
DIRECTIONS
- Place the tomatoes, tomato Paste, Sugar, and Ortega Chilies in crock pot set on high.
- Cook the Salt Pork in a large pan over med-high heat to render it’s fat, remove and save half of the drippings.
- Well brown half of the meat.
- Drain on paper towel.
- Cook the other half of the meat.
- when it’s done put the first half in the crock pot and drain the second half.
- Wipe the pan.
- add the rest of the drippings.
- Saute (stir Fry) onions and Jalapenos’til they’re almost translucent, 5-10 min.
- Add garlic and spices, Saute another 4 min.
- Place last of the meat and the vegetables in the crock pot, mix well.
- Place Beer (or chicken stock) in a sauce pan over med-high heat.
- KEEP AN EYE ON IT!
- IT BOILS EASILY AND BOILED OVER BEER IS A MESS TO CLEAN UP!
- Top dried chilies.
- Carefully split in half with a sharp knife, seed and vain.
- Place in beer and cook at a slow boil for 10 min.
- Remove from heat.
- Place one of the chili halves on a plate and scrape the pulp from the skin with the side of a spoon, discard the skin.
- Repeat’til all are cleaned.
- Place the pulp with a bit of the beer in a blender and puree.
- Add the puree and the remaining beer to the crock pot.
- Mix well.
- Cover.
- Reduce heat to low.
- Cook 8-10 hours.
- Mix Masa Harina with a cup of cold water.
- Stir into pot.
- Cook another 30 min. to thicken.
- Serve with beans, rice, pasta, or over toasted slices of a baguette of French bread.
- Top with chopped onions and fresh chopped Cilantro.
Posted in Recipes | No Comments »
