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October 1, 2004 |
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RECIPES FOR OCTOBER - FLAVORS OF FALL |
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PUMPKIN BISCUITS SPICED PUMPKIN BREAD In another bowl, sift together the flour, baking soda, spices, and salt. Stir them into the pumpkin mixture alternately with the buttermilk. Drain the raisins well and stir them into the batter with the nuts. Pour the batter into the two loaf pans and bake until the bread tests done, about 1 hour. Cool the leaves for 10 minutes, then turn out to cool completely on a rack. APPLE CHEESE LOG In a bowl, combine cream cheese, apple, 1/4 cup pecans and cinnamon. Shape into a log; roll in remaining toasted pecans. Cover and refrigerate. Remove from the refrigerator 20 minutes before serving. Serve with vanilla wafers, cookies or crackers. Yield: 1 cheese log APPLE PECAN BREAD PUDDING Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set, about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired. Spray 13 x 9 inch pan with nonstick cooking spray. In large bowl, combine all filling ingredients; beat until
smooth. Pour into sprayed pan. In medium bowl, combine all topping ingredients;
mix well. Sprinkle evenly over filling. Bake for 40 - 50 min. or until top is
golden brown. Cool at least 30 minutes before serving. PUMPKIN CHEESECAKE APPLE DUMPLINGS In a large bowl, combine flour, baking powder and salt; cut in shortening until crumbly. Stir in milk. On a floured surface, roll out dough to a 24"x16" rectangle. Cut dough into 6 (8") squares. Place 1 tsp. butter, 1 tsp. sugar and 1/4 tsp. cinnamon in center of each apple. Fold dough around apples to cover completely. Place apples in a 13 x 9 x 2 baking dish. Pour hot glaze over apples. Bake at 375� F. for 35 minutes or until apples are tender, basting occasionally with glaze. Serve warm. Yield: 6 servings PRALINE BAKED APPLES Core apples; remove peel from the top of each. Place apples in prepared custard cups. Place custard cups in a shallow baking pan. Combine nuts, brown sugar, and remaining 1/8 teaspoon cinnamon. Sprinkle over apples. Bake, covered, in a 350� F. oven for 30 to 40 minutes or until apples are tender. Makes 4 servings. |
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HALLOWEEN |
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BLEEDING CUPCAKES Bake as directed on the cake mix box following the cupcake directions. Cool and frost as desired. SWEET SPICED PUMPKIN SEEDS Combine the water, brown sugar, pumpkin pie spice, and salt in a medium saucepan and simmer over low heat for 10 minutes, stirring to make sure the sugar dissolves. Add the pumpkin seeds and cook for five minutes, stirring occasionally. Drain the pumpkin seeds and place on a large baking sheet. Bake for 10-15 minutes, stirring occasionally, until the
seeds are crisp. Store in an airtight container. CREEPY CRAWLER ICE RING BATTY PIZZA Spread pizza sauce evenly on bread shells; top evenly with pepperoni slices. Cut out ghost and bat shapes from cheese slices with cookie cutters; place on pizza sauce. Bake 10 to 12 minutes or until cheese is melted. Makes 4 servings. CARAMEL MARSHMALLOW APPLES TIP: Make Halloween shaped tortilla chips by using cookies cutters to cut shapes out of tortillas, then deep fry until crisp. You can also make low fat tortilla chips by baking your cutouts in a 350� F. oven. In either case, sprinkle with salt. Use different colored corn chips for variety. CANDY CORN COOKIES For more Halloween Recipes visit our Halloween recipe section at Razzle Dazzle Recipes |
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KITCHEN BASICS - GRANDMOTHER'S FRUGAL KITCHEN by Teri Cheney |
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Grandmother was raised during the depression under extremely
poor conditions. As it did to many of the oldest children at that time, the
household fell to Grandmother's care at a very early age along with the day time
care of her six siblings. She learned cooking and cleaning in the thriftiest
manner possible in the hardest school: that of necessity and poverty. And that one pound size fit her family's needs perfectly. In later years, when her children had left home, she bought the boxes in 10 oz. size, just enough for her and Granddaddy. She used only powdered skim or canned milk, never fresh, except when she and Granddaddy kept a cow. Then she went back to her roots, churning butter and having the added benefit of rich, honest to goodness buttermilk to add to cakes and biscuit dough. I don't recall Grandmother ever purchasing a quart of milk, even when we children were little and visiting. Evaporated milk was used to prepare coffee, fudge and other rich dishes. Skim was used for everything else. She made sure her skim milk was always perfectly cold and it always tasted delicious and refreshing. Store brand was good enough in most things. Ice milk instead of ice cream, store brand bread and mayonnaise were her thrifty finds. The few jars of jelly she didn't make, peanut butter, and other items used in her kitchen were almost always the product carried by the store. Only in one area do I recall her deviating from this: she always used Crisco shortening, Wesson oil, Hershey's cocoa and Swansdown Cake flour. Grandmother was understandably proud of her skill as a baker and she'd discovered long since that these products always produced the best product. She cooked from scratch. There were no pre-packaged, pre-prepared foods on her table. Grandmother made everything from scratch. Meals were started from basic ingredients. Convenience food for her was leftovers! In later years, she'd given up baking and kept store brand cookies on hand in plentiful supply. And she did use instant mashed potatoes (store brand only!) during her later years as well. She found potatoes were at their cheapest when purchased in ten pound sacks, and when there was only herself to cook for, the potatoes often didn't keep. She didn't throw away food. If a tablespoon of food was leftover, she saved it. Grandmother didn't make soup, but she did use her leftovers again at the next meal, sometimes combined with other dishes to create a new meal, sometimes simply set out on the table in a bowl for a single serving for whoever might like it. I use Grandmother's way too. I do keep a soup pot of bits and pieces of vegetables. I save the single slices of cooked meat in a container that is marked for that purpose in my freezer. Eventually there is enough leftover pot roast to make hash, or enough leftover chicken to make chicken salad. Grandmother never gave up her frugal ways. When she learned to make cakes during WWII with little or no fat and eggs, she continued to make those cakes for everyday use the rest of her life. They were delicious, frugal and filling. She bought in bulk. Many years ago, we were thrilled when Grandmother and Granddaddy arrived at our home with a couple of cases of Little Debbie cakes. Apparently Grandmother had found them at a salvage sale. Mama froze the cakes and we had them for after school treats for many months. Grandmother often bought in bulk. She did this for two reasons. The fewer trips she made to the store meant the more she saved. And because she bought when items were on sale, she often got rock bottom prices on the products she used. Grandmother learned her frugality the hard way, but she never
gave up her frugal ways. She saved in good times as well as her lean times.
Because of her thrift, her home always had an aura of abundance. Thank you,
Grandmother. |
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WHAT'S FOR DINNER? |
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CRAB MELTS Cut each English muffin half into quarters. Put a tablespoon of crab mixture on each quarter. Put under broiler until light brown. BAKED CHOW MEIN CHICKEN Place chow mien noodles in a plastic zipper-top storage bag. Roll dough with roller over bag to finely crush noodles. Combine crushed noodles and nuts in shallow dish. Melt butter. Add soy sauce, ginger and pepper; stir to combine. Dip chicken breasts in mixture, then roll in noodles. Gently press noodle mixture onto chicken. Lay in bottom of 9" x 13" baking dish. Bake 25-30 minutes or until juices run clear when chicken is pierced with a fork. Serve immediately. CABBAGE ROLLS In medium pot of water, add 1 tbsp. salt and rice. Boil for 10 minutes. Drain and rinse with cold water. In large bowl, add ground pork, rice, onion, 1 1/2 tbsp. salt, pepper, and paprika. Mix well. Roll pork mixture into small balls and center on cabbage leaf. From end to end, roll cabbage around pork ball. Drain juice from sauerkraut and put sauerkraut in large pot. Cut up any left-over cabbage into strips, and add. Add cabbage rolls to pot and enough water to cover cabbage rolls. Simmer covered for 2 1/2- 3 hours. When finished simmering, you will have to thicken up the sauce. In a medium fry pan, add 1 cup oil and 2 cups flour. Fry on medium-low heat, stirring continuously until golden brown. Let cool. Add 1 tsp. garlic powder and 1 tsp. paprika. Mix well. Add 2 cups water. Mix well until creamy. Remove all cooked cabbage rolls gently from pot. Add flour mixture to pot and mix well until creamy. Sauce will thicken. If you find sauce to thick, add small amount of water up to 1 1/2 cups. Mix well. Add cabbage rolls and mix gently. Simmer for 1/2 hour. BACON MEATLOAF CHICKEN CORNBREAD CASSEROLE Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir in. Bake in preheated oven at 350� F. for 35 - 40 minutes. The crumbs will turn a golden yellow. |
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SOUPS ON! |
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BEAN AND PASTA SOUP CHEDDAR CHICKEN CHOWDER TOASTED NOODLE SOUP WITH CHIPOTLE CHILIES |
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KITCHEN TIPS - SHIPPING CANDY AND COOKIES |
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Bar, drop or fruit cookies can best withstand mailing;
tender, fragile cookies are apt to crumble when mailed. Use heavy cardboard box,
cookie tin, or empty coffee can as a mailing container. Line container with
aluminum foil or plastic food wrap. Wrap four to six cookies of the same size
together in aluminum foil, plastic food wrap or plastic food bags and seal
securely with freezer tape; repeat until container is full. Place heaviest
cookies at the bottom of the container and layer the wrapped cookies with
crumpled paper towels around them. Bubble wrap can be used to line container and
divide layers of cookies. Seal container with freezer, plastic or masking tape.
Wrap container with an outer paper wrapping. Brown mailing paper or a cut
grocery sack work well. Print mailing address and return address on the package
in waterproof ink; mark the package "Perishable Food" to encourage careful
handling. |
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RESTAURANT RECIPES |
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PINE TAVERN CINNAMON ROLLS Source of Recipe: Pine Tavern Restaurant, Bend, OR. PANERA BREAD COMPANY BROCCOLI SOUP |
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CORRECTED RECIPE FROM LAST MONTH'S NEWSLETTER THE BAG LADY'S FAVORITE CHOCOLATE POUND CAKE Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve. Servings: 16 From: The Lady & Sons Just Desserts by Paula H. Deen |
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SUBSCRIPTION INFORMATION |
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