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Chef2Chef Recipe Club - Volume 6 Issue 83 - April 28, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Randi Levin moved to Colorado at 17 to attend college. She never stopped baking and her degree gave her the opportunity to teach and counsel children, who found her tasty treats motivational. Some time later she left her career for medical and health reasons. During a hospital stay, a friend watched her house and animals. She wouldn't take any money so Randi did what comes natural to her, she made her a plate of cookies. They were so delicious that her friend encouraged her to market them. The rest is history. If you are enjoying these recipes and would like to order a copy of her book, Contact Randi at muffinchic@earthlink.net or by calling (303) 670-3712. -------------------------------------------------- Short Hours, Great Pay! Demonstrate your culinary skills at the EXPO Kitchen and Design Center's Kitchens that Cook! show. Ideal engagement for Personal Chefs and Caterers. 15 locations in California, Florida, Massachusetts, New Jersey, Texas and Virginia are still available. Apply today at http://chef2chef.net/features/expo/ -------------------------------------------------- Great Grandmother's Berry Berry Muffins (Sugar Free) This is one of the best muffin recipes I found in my Grandmom's Tin Box. Originally, this recipe was called Strawberry Muffins. I altered the recipe a bit for high altitude, and added a mixture of different berries to discover that the Berry Berry Muffins sold the best. Nevertheless, I prefer the straight strawberry. My Father, however, preferred the straight blackberry. It is a matter of personal preference as to which berries to choose for this recipe. No matter which flavor you decide to use, this is a moist and tasty muffin - and much healthier for you than grabbing a candy bar or doughnut for a snack. Ingredients: Use only fresh or fresh-frozen fruit. 1 bag of frozen mixed berries, thawed or 2/3 cup of each: fresh frozen blueberries, raspberries, blackberries and strawberries, thawed together in a microwave (Do not drain the juice.) 4 eggs or equivalent amount of liquid egg substitute 1 cup canola oil 2 cups sugar or 1 3/4 cups sugar substitute 3 1/4 cups flour 1 teaspoon baking soda Preparation: Preheat oven to 350 degrees F. Mix together the eggs, oil, sugar, and half the fruit with the juice. Thoroughly mix these ingredients for 2 minutes. Add the flour and baking soda alternately with the remaining fruit and juice to the oil and egg mixture. If batter appears too liquidity, add 2 tablespoons more flour. Grease 6 large muffin pan sections or 12 regular size muffin pan sections or about 2 dozen plus mini muffin pan sections. Fill each section 7/8 full with the batter. Bake 25-45 minutes (depending on muffin size) until firm to touch or when an inserted toothpick comes out clean. Variations: For individual fruit-flavored muffins (for example, just blueberry) use a 1/4 cup more fruit and juice combined. For plain strawberry muffins, add 2 teaspoons vanilla and 1 1/2 teaspoons cinnamon. For plain raspberry muffins, add 2 teaspoons vanilla. Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net The Bandito is Back! You can win the following: Mild Mango Chipotle Sauce, Fajita Marinade and Spicy BBQ Sauce - PLUS a 3-piece Siesta Canister Set. http://html.chef2chef.net/goto.php?id=215 Chefs, Caterers and Personal Chefs…No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. http://html.chef2chef.net/goto.php?id=408 Do you need a brand new Chef Knife? Chef Revival is giving away five 7 inch Santoku-Granton Knives on April 30th to some lucky Chef2Chef.net Recipe Club members. Register for a chance to Win! http://ads.chef2Chef.net/goto.php?id=36 Register to win a copy of the Chef of the Month, Rick Bayless's cookbook, Authentic Mexican. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Jalapeño Corn Muffins Many years ago I got this recipe from a friend in graduate school. We were making chili one night, and I asked her if she knew how to make corn muffins. She said yes, that her mother had a great recipe. I made a few adjustments, and here lies the result. These muffins are a perfect complement to chili or black bean soup. Ingredients: 3 cups corn meal 3 cups flour 1/3 cup sugar 1 tablespoon baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons cayenne pepper 5 eggs 3/4 cup (1 1/2 sticks) melted butter 3 teaspoons diced jalapeños 3 1/3 cups buttermilk Preparation: Preheat oven to 375 degrees F. Mix together the dry ingredients in a mixing bowl. Add the eggs, butter and jalapenos to the dry ingredients while gradually adding the buttermilk and mix the batter thoroughly. Grease 8 large muffin sections or 12 regular size muffin sections. Fill each muffin section to the top with the batter. Bake 25-35 minutes or until an inserted toothpick comes out clean. Best served warm. Variations: Corn Cheese Muffins: Follow the same directions as above. Add 1 cup shredded cheddar and 1/2 cup corn kernels with the eggs and buttermilk. (Jalapeños optional.) -------------------------------------------------- The Bandit's Party Favorite - a Bandana Bandito Spicy BBQ Sauce recipe Bandana Bandito's no heat; all taste Spicy BBQ Sauce is a winner at any party. Click here to try it out in our special Spicy Swedish Meatball recipe. http://www.bandito.com/land_c2c_recipe_042004.html Try our wide variety of gourmet salsas, sauces and condiments - and more Bandana Bandito recipes here or call 800.880.5938. http://www.bandito.com/land_c2c_recipe_042004.html -------------------------------------------------- Peach Muffins This happens to be one of the best peach muffins I have ever tasted, and it is my favorite muffin. Light, moist and fruity, what else can you ask for in a basic everyday muffin? These do not freeze well because of all the fruit, so they are best eaten within two days of being baked. Allow to cool for a few minutes prior to tasting. Ingredients: 1/4 cup (1/2 stick) melted margarine 3/4 cup sugar 2 eggs 1 cup milk 1 tablespoon vanilla 1 cup plus 2 tablespoons diced fresh or canned peaches (If using canned, do not use peaches in heavy syrup - use light syrup or peaches canned in water; drain any syrup/water before using.) 2 1/4 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon nutmeg Preparation: Preheat oven to 375 degrees F. Thoroughly mix the margarine, sugar, eggs, milk and vanilla. Add the dry ingredients to the egg mixture alternately with the peaches. Thoroughly mix batter until all ingredients are fully incorporated. Grease 5-6 large muffin pan sections or 10-12 regular size muffin pan sections. Fill each muffin section 7/8 full with the batter. Bake 25-35 minutes (depending on the size of muffin sections) until firm to touch or until an inserted toothpick comes out clean. Add 1 extra egg when doubling or add 2 extra eggs when tripling this recipe. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |