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Chef2Chef Recipe Club - Volume 6 Issue 84 - April 29, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, It wasn't long before Randi had a nice little business delivering treats to coffee shops, stores and businesses in her town. But it was a man named Don who worked at the local Post Office who would holler "Here Comes The Muffin Lady" every time she would enter the building. That became her business name. -------------------------------------------------- Dad's Favorite Bran Muffins (Sugar Free) My dad had a heart condition, so he always watched what he ate. Whenever I came into town, he would always lovingly command that I bake him something. About 80 percent of the time I obeyed. One of these commands was to bake him some muffins. So I made him up a batch of these Bran Muffins, and he was quite happy. Although this recipe is similar to other bran muffin recipes, it is much moister and will remain so for two days. Ingredients: 2 cups All Bran cereal (no substitutions) 2 cups plus 2 tablespoons milk 1/3 cup canola oil 1/2 cup sugar or sugar substitute 2 eggs or equivalent amount of liquid egg substitute 1 1/3 cups flour 1 tablespoon baking powder 1 tablespoon cinnamon 1/2 cup or more raisins, walnuts, blueberries or raspberries (optional) Preparation: This recipe must be mixed with a rubber spatula, wooden spoon or fork for the best results. Preheat oven to 375 degrees F. Cover cereal completely with milk and let the cereal soak up all the milk. (This takes 10 to 15 minutes.) Add the oil, sugar and eggs to the wet bran and mix thoroughly. Add the remaining ingredients, choice of an addition and gently but thoroughly mix the batter together. Grease 4-5 large muffin sections or about 10-12 regular size muffin sections. Fill each muffin section to the top. Bake 20-35 minutes (depending on the size of muffin sections) or until an inserted toothpick comes out clean but moist. Add 1 extra egg when doubling or 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 -------------------------------------------------- Apricot Nut Bread (Sugar Free) This is a marvelous recipe to bake for someone who loves apricots. I have baked this bread on special request for one person or another since I was in college. This is a wonderful recipe to bake for a Sunday brunch. Ingredients: 1/4 cup (1/2 stick) melted margarine 1/3 cup sugar or sugar substitute 2 eggs or equivalent amount of liquid egg substitute 2 1/4 cups flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 cup apricot jam or sugar-free apricot jam 1/2 cup chopped dry apricots, soaked in hot water for 15 minutes to soften 1/2 cup pure orange juice 1/2 cup chopped walnuts or pecans Preparation: Cream together the melted margarine, sugar and eggs. Add the remaining ingredients and mix thoroughly. Grease a 9-inch bread pan. Pour the batter evenly into the prepared pan. Bake 50-60 minutes or until an inserted knife come out clean. Allow to cool 15-20 minutes prior to serving. -------------------------------------------------- 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 -------------------------------------------------- Cherry Peach Crisp (Sugar Free) This is one of my favorite recipes. I often make it for myself for dinner on a cold winter night, when I don't feel like eating veggies, meat, poultry or fish. It is, however, a simple, fulfilling and healthy treat anytime of day. For an extra special treat, serve it hot with a dollop of vanilla ice cream, or my choice, coffee ice cream. I have made this recipe sugar-free for myself and friends before, and no one knew it was sugar-free. I will always refer to this recipe as comfort food - and as just what the doctor ordered. Ingredients: 1 cup juice from canned or frozen and thawed dark, red cherries 2 1/2 tablespoons minute tapioca Stir the cherry juice and the tapioca together in a small bowl, cover and let sit for 15 minutes. 1/2 cup (1 stick) melted margarine or canola oil 1 cup plus 2 tablespoons flour 1 cup plus 2 tablespoons oats 1/4 teaspoon baking soda 1/4 teaspoon baking powder 2/3 cup brown sugar or brown sugar substitute 2 teaspoons cinnamon 4 1/2 cups dark, red cherries 2 cups sliced peaches, fresh and peeled or canned in light syrup and drained of syrup Preparation: Preheat oven to 350 degrees F. Gently, with a fork or in a mixer, mix together the margarine, oats, flour, baking soda, baking powder, brown sugar and cinnamon until ingredients begin to hold together and crumbs begin to form. (Do not over mix.) Reserve 1 1/3 cups crumbs from the bottom of the bowl and set aside. Grease a 9x13-inch pan. Press the remaining crumbs firmly into the bottom of the prepared pan. Cover the bottom crust evenly with the cherries. Fill any bald spaces on the crust with all the sliced peaches. (Overlapping of fruits is fine, for you want the entire bottom crust covered with the fruit.) Lightly and evenly trickle the tapioca/juice mixture over the fruit. Beat the reserved crumbs in a mixer or with a fork to break them up into smaller crumbs. Sprinkle the crumbs evenly over the fruit. Bake about 35 minutes or until you begin to see the fruit bubbling. This tastes best when served 10 minutes out of the oven. Store leftovers in the refrigerator and reheat to serve. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |