Good Bread Good Meat Good God Let's Eat

Monday, September 28, 2015

FRIED APPLES

3 tbsp. butter
2 tbsp. brown sugar
4 Granny Smith or other tart green apple, cored & cut in wedges
(8 wedges per apple)

Bring a large sauté pan to medium heat. Add butter, then apples. Sauté till apples are beginning to caramelize (approximately 5 minutes). Add sugar and completely caramelize, careful not to burn them.
Ready when apples have a shiny candy appearance, about 10 minutes.

Great served as a side at breakfast.
Submitted by: Karen LaValley
* cooks.com

MOLASSES STACK CAKE WITH DRIED APPLES

1/2 c. shortening
1/2 c. sugar
Pinch salt
1/2 tsp. allspice
1 egg (unbeaten)
1/2 c. molasses
2 c. plain flour, sifted
1 tsp. baking soda
Buttermilk

Mix ingredients; add buttermilk last. Add just enough buttermilk to make a thick batter. Bake at 350 degrees for 25 to 30 minutes. Makes 3 layers.

DRIED APPLE TOPPING:
Dried apples
1/2 c. sugar
Allspice (to taste)
Mix ingredients. Place between each layer and on top of cooled cake.
Delicious!
* cooks.com

PUMPKIN APPLE STREUSEL MUFFINS

2 1/2 c. plain flour
2 c. sugar
1 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 c. pumpkin
1/2 c. oil
2 c. peeled finely chopped apples

In a large bowl, combine first 5 ingredients, set aside. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients, stir just until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin cups, filling 3/4 full. Sprinkle Streusel Topping over batter. Bake in preheated 350 degree oven for 35-40 minutes or until toothpick comes out clean.

STREUSEL TOPPING:
Combine 2 teaspoons plain flour, 1/4 cup sugar, 1/2 teaspoon ground cinnamon. Cut in 4 teaspoons butter until mixture is crumbly.
* cooks.com

RIVERTOWN INN APPLE MUFFINS

RIVERTOWN INN APPLE MUFFINS

1 can apple pie filling
1 c. sugar
1/2 c. oil
2 eggs
1 tsp. vanilla
2 c. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

TOPPING:
1/2 c. brown sugar
3 tbsp. sugar
1/4 c. butter
3 tbsp. flour
1 tsp. cinnamon
1/2 c. nuts, chopped

Mix sugar, oil, eggs and vanilla. Add apple pie filling. Combine dry ingredients. Add to apple mixture. Fill greased muffin tins half full. Combine topping ingredients and sprinkle over batter. Bake in 350 degree oven for 15-20 minutes.
Makes 2 dozen muffins.
* cooks.com

New York Times Recipes

Andrew Scrivani for The New York Times

EDITORS' COLLECTION

Our Best Roast Chicken Recipes

From simple to sophisticated, 15 ways to roast a beautiful bird.

Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.

The Best Clam Chowder

SAM SIFTON

1 hour, 8 to 10 servings

Andrew Scrivani for The New York Times

Tortilla Soup With Roasted Cauliflower 'Rice'

MARTHA ROSE SHULMAN

1 hour, 4 to 6 servings

Andrew Scrivani for The New York Times

Scaloppine With Any Meat

MELISSA CLARK

10 minutes, 4 servings

From left: a black bean and poblano taco, and a pork and green chile taco.

Fred R. Conrad/The New York Times

Pork and Green Chile Tacos

DAVID TANIS

1 hour, 6 to 8 servings

Andrew Scrivani for The New York Times

Japanese-Style Rice Salad

MARK BITTMAN

30 to 60 minutes, depending on the type of rice, 4 to 8 serving

Richard Perry/The New York Times

Jonathan Waxman's Roast Chicken

GLENN COLLINS

About 45 minutes, 4 servings

Melissa Clark makes a simple roast chicken.

Andrew Scrivani for The New York Times

Salt-and-Pepper Roast Chicken

MELISSA CLARK

1 hour 15 minutes, plus marinating, 4 servings

Rikki Snyder for The New York Times

Miso Chicken

SAM SIFTON

45 minutes, 4 servings

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