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Chef2Chef Recipe Club - Volume 6 Issue 85 - April 30, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I would like to thank Randi Lee Levin for sharing her High Altitude Baking recipes with us this week. I hope you all enjoyed them as much as I did. This is just a small sampling of the collection in her book, Baking at High Altitude, The Muffin Lady's Old Fashioned Recipes. They are available online at Barnes and Nobel, at the Tattered Cover or contact the author at muffinchic@earthlink.net -------------------------------------------------- Cherry Cobbler (Sugar Free) This recipe makes a great dessert to serve on a cold and rainy summer evening. I prefer to use fresh dark, red cherries. The cherries must be pitted, so have the children pit the cherries while you are preparing the topping. The kids will get a kick out of helping, and they will be thrilled when gulping down the results of their hard work. This treat looks outstanding on a Fourth of July picnic table. Ingredients: Topping: 1 cup plus 2 tablespoons flour 1 teaspoon cinnamon 3 tablespoons sugar or sugar substitute 2 teaspoons baking powder 1/4 cup (1/2 stick) cold butter sliced into little pieces 1/3 cup plus 1 tablespoon milk 1/4 cup sliced almonds (optional) Preparation: Preheat oven to 375 degrees F. Use a pastry blender, wire beater or 2 knives to mix all the dry ingredients together. Add the cold butter. Gradually add the milk and mix the ingredients with a fork until it begins to hold together Gather the dough together and place on a lightly floured surface. Knead the dough about 10 times or until smooth. Shape the dough to fit a casserole dish, but not more than about 1/2-inch thick. Ingredients: Filling: 4 cups fresh pitted dark, red cherries, or frozen or canned, dark, red cherries, drained of juice 3/4 cup sugar or sugar substitute 1 teaspoon cinnamon 1 teaspoon almond extract 1 tablespoon fresh lemon juice 1/4 cup (1/2 stick) cold butter, sliced Preparation: Preheat oven to 375 degrees F. Grease a 3-quart casserole dish. Place the cherries into the prepared dish. Combine the sugar, cinnamon, almond extract and lemon juice, and with a fork or spoon, gently mix into the cherries. Dot the cherries with the sliced butter. Set the cherries aside. Place the topping (dough) over the filling and press down along the edges of the dish as if tucking the fruit into the dish. Trim away any excess dough. Sprinkle sliced almonds on top of the dough. Bake 40-50 minutes or until the juices begin to bubble and the fruit is tender when pierced through the dough with a knife or fork. (If the topping begins to brown before juices begin to bubble, place a sheet of foil over the topping to prevent burning and continue baking.) To reheat, cover the dish with foil and heat at the original baking temperature for 10 minutes or dish out the desired amount onto a plate and microwave. -------------------------------------------------- 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 -------------------------------------------------- Apple Brown Betty (Sugar Free) Ingredients: 1 1/2 cups sugar or 1 1/3 cups sugar substitute 2 teaspoons cinnamon 1/2 teaspoon nutmeg Mix together the sugar, cinnamon and nutmeg and set aside. 5 red or golden apples, peeled and sliced into 1/3-1/2 inch slices 2 cups bread crumbs 1/2 cup (1 stick) melted margarine or butter 4 tablespoons fresh orange juice 2 tablespoons water Preparation: Preheat oven to 350 degrees F. Grease a 3-quart casserole dish completely with butter or margarine. Mix together the juice and water and set aside. Layer half the apples, then half the bread crumbs, half the cinnamon/sugar and half the melted margarine. Then, lightly distribute half the water/juice over the bottom half of the apples. Repeat this layering process with the remaining ingredients for the second layer. Cover the apples and the dish with a casserole lid or foil. Bake for 40-50 minutes or until the apples are tender when pierced with a knife or fork. Serve as is or with ice cream or table cream. To reheat, cover the dish with foil and heat at the original baking temperature for 10 minutes or dish out the desired amount onto a plate and microwave. -------------------------------------------------- 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 -------------------------------------------------- Aunt Essie's Hershey Syrup Brownies This is my Mother's Aunt's recipe. I am the fourth generation this recipe has been passed onto. On the rare occasions when my Mother baked from scratch, these brownies were usually what she baked. I remember that when my Mother baked this recipe, the brownies never lasted longer than one day. The icing works well, but I prefer using Aunt Lil's Aunt's Chocolate Icing. The choice of which icing to use is yours - try them both and then determine which one you prefer. Ingredients: 1/2 cup (1 stick) butter 1 cup sugar 4 eggs 1 tablespoon vanilla 1 16-ounce can Hershey syrup 1 1/3 cups flour 1/4 teaspoon baking powder 1 cup chopped walnuts and/or chocolate chips (optional) Preparation: Preheat oven to 350 degrees F. Cream together the butter, sugar, eggs and vanilla. Add the Hershey syrup to the butter mixture and mix together thoroughly. Add the flour, baking powder and walnuts and/or chocolate chips to the chocolate mixture and mix for 2 minutes. Grease a 9x13-inch pan. Pour the batter into the prepared pan. Bake 30-35 minutes or until an inserted knife or toothpick comes out clean. While the brownies are in the oven, prepare the frosting. Aunt Essie's Frosting Ingredients: 2 tablespoons butter 3 tablespoons milk 3/4 cup sugar 1/4 cup chocolate chips Preparation: In a saucepan, boil the butter, milk and sugar for 30 seconds or so. While the mixture is boiling, remove from heat and mix in the chocolate chips. Pour the frosting onto the brownies. Aunt Lil's Aunt's Chocolate Icing As a little girl, knowing that I would get my hand slapped, I would always stick my fingers or a spoon into this icing while it was still hot. I thought it was some of the best stuff on earth, and still do. As an adult, I have found that if kept warm, this recipe makes the most incredible chocolate fondue I have ever tasted. Ingredients: 2 squares unsweetened chocolate 2 tablespoons butter 1/2 cup sugar 1 5-ounce can evaporated milk (If doubling recipe or more, go to 10 ounces, 15 ounces and so on.) 2 teaspoons vanilla Preparation: In a double boiler, melt the chocolate and butter. After the chocolate and butter are melted, add the sugar, evaporated milk and vanilla. Stir constantly over medium heat until mixture thickens, approximately 30 minutes. Remove the icing from the heat and while still warm, pour and spread the icing all over the cooled brownies. Allow the icing to cool prior to serving. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |