Chocolate Chip Muffins

Chocolate Chip Muffins
makes 2 dozen

Muffins: This is my make-'em-in-my-sleep muffin recipe. The key is to just do it enough times that the brain is no longer required. Or mix the dry ingredients the night before and add wet ones while the oven preheats.

4 cups flour
2 tbsp. baking powder
1 tsp. salt
1 stick butter, melted
1 cup sugar (brown is terrific)
4 eggs
2 cups milk
1-2 (12 oz. each) package chocolate chips (or 2 to 4 cups chocolate bits)

Mix butter, sugar, eggs, and milk. Add dry ingredients, stir briefly. Add in chocolate chips, put into greased (or paper-lined) muffin cups , bake at 400° F about 20 minutes. (to make them really irresistible, use 2 sticks of butter and only 1 cup milk)

Deb Ladyfingers
(11/17/03)

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Killer Corn Pudding

Killer Corn Pudding

Our family loves corn pudding, and this is what we all believe to be the ultimate recipe. It has a kick that the others don't, and unlike some other recipes it never separates. You can also assemble it a day ahead, cover and refrigerate it, and bake it just before you eat.

4 large eggs
6 tbsp butter, melted
2 tbsp flour
1/2 tsp. each onion powder and salt
1/4 tsp. each ground red pepper and garlic powder
10 oz. frozen corn
17 oz. can creamed corn
1 cup heavy cream

Heat oven to 325°F. Butter a deep 1-1/2 qt casserole or souffle dish. Beat eggs in a large bowl. Beat in butter, flour, onion powder, salt, red pepper, and garlic powder, until blended. Stir in remaining ingredients.

Pour into prepared casserole. Bake 1-1/2 hours or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

We fight over the leftovers at the end of the day.

Elaine in Kentucky
(11/16/03)

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Happy Carrots

 Happy Carrots

(Anyone have any recipes for carrots for thanksgiving? I can't ever seem to find a carrot
recipe that I *like*. sigh...)

We like "Happy Carrots".

Steamed lightly.

Melt butter in a saucepan, toast sesame seeds.

Add a little triple sec to the butter and sesame seeds, pour over carrots.

Sheila B
(11/16/03)

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Glazed Carrots

Glazed Carrots

(Anyone have any recipes for carrots for Thanksgiving? I can't ever seem to find a carrot recipe that I
*like*. sigh...)

Steam until tender, sauté in brown sugar and butter to caramelize.

Sprinkle with nutmeg or mace.

Michelle
(11/16/03)

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Drunken Sweet Potatoes

And while you're at it, forget about the mini-marshmallows (yuck) and make:

Drunken Sweet Potatoes

Topping:
1 cup chopped walnuts
3 tbsp brown sugar
1 tbsp melted butter
pinch of ground cloves

In small bowl, combine topping ingredients and set aside.

Potatoes:
4 Lb. sweet potatoes

1/4 cup butter (1/2 stick)

2 tbsp. bourbon (must be bourbon, thankyewverymuch)

1 tsp. salt

1/2 tsp. grated orange peel

1/2 tsp. fresh ground pepper

In large pot, put sweet potatoes with enough salted water to cover. Bring to a boil and cook until fork-tender, about 30 minutes. Drain and peel. (Note: you can wimp out and buy canned sweet potatoes, but drain them well first.)

In mixer bowl beat potatoes until smooth. Add remaining ingredients and beat until smooth. Butter a shallow 2-quart baking dish. Spoon in potato mixture and sprinkle with topping. Bake at 350°F with lid on dish or a foil covering. Uncover and bake 10 minutes longer.

Notes:

• The recipe says it serves 16.
• I've also made this by cutting up the taters in small chunks, 1" or so, rather than mashing them. I
• like it better that way.
• I served this at a church potluck once. The former Baptists did have a bit of a problem with it. (vbg)

Sockie, who really is on the way out the door to change that lightbulb
(11/16/03)

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Ideas for Cooking Carrots

Ideas for Cooking Carrots
(11/16/03)

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Steam until tender, saute in brown sugar and butter to caramelize.
Sprinkle with nutmeg or mace.

Michelle

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Braise/simmer in a small amount of orange juice concentrate, be careful it doesn't scorch, then add sugar or brown sugar to taste, sprinkle with parsley or dill or other herb to taste. The little carrots are really tasty this way!

Joy in MO

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I like carrots like this any time of year. Kind of a glazed carrot, I spose.

Cut into 1/4" rounds. Cut into 2" chunks, then into quarters or sixths lengthwise, depending on the thickness of the carrot, to make short 'fingers.'

Boil in a pot with just a little water, or steam. Don't let get mushy.

Add however much butter you like, depending on however much carrots you've cooked. Also add some honey to taste. And thyme to taste.

Sorry I can't be more exact, except for how to cut the carrots, which doesn't matter much anyway. Start out slow with the honey and thyme, you can always add more. Pepper if you like. Salt if you like.

Mary P.

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Carrots in Port Wine Glaze

Do ahead step:

Cut carrots on the bias. Blanch in boiling lightly salted water until crisp tender. Drain and shock in cold water. Drain and refrigerate until final cooking time.

Just before serving:

Mince some chives and flat leaf parsley. Small amount, maybe 1 tsp each per pound of carrots.

Over medium high heat in a heavy saute pan, heat 3-5 tbsp butter slowly, until it melts, then turns golden brown. Watch carefully at this step, as you don't want the butter to burn. Once butter is at desired color, add carrots, and toss/stir to warm through.

Add a shot or two of port, or if not available, sweet vermouth or madeira works well. Turn heat up to high for half a minute or so to burn off the alcohol and reduce the wine. Reduce heat to medium, add the chives and parsley. Taste and adjust seasoning with salt and pepper. Toss to be sure all is coated with glaze.

This also goes well with ham, roast beef, chicken. Serve and enjoy.

Spinbear

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Sweet Best Ever Muffins (with variations)

Sweet Best Ever Muffins (with variations)
from Better Homes and Gardens Quick Breads Cookbook

3-1/2 cups all-purpose flour
1 cup sugar
5 tsp baking powder
1-1/2 tsp salt
2 beaten eggs
1-1/2 cups milk
.66 (2/3) cup cooking oil

Stir together all dry ingredients and push to the sides of the bowl.

In another bowl, combine the liquid ingredients. Pour all at once into the center of the dry ingredients. Stir until JUST moistened. It will look lumpy and some of the lumps may have a little dry ingredients in the center. Do Not over mix.  (it causes pointy tops, big air tunnels inside and chewy texture).

Fill greased or paper lined muffin cups, bake at 375°F for 18-20 minutes. Makes two dozen.

Variations:
Use brown sugar instead of white. This is my kids' favorite.

Replace some of the milk volume with juice from canned fruit, then stir in the chopped fruit.

Stir in chocolate chips and/or nuts.

Stir in chopped apple and/or raisins.

Add a teaspoon of cinnamon to any variation, or use alone. Cardamom or nutmeg is also good.

These are very quick to make and taste great.

Denise
(11/14/03)

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Two-Cheese Muffins

Two-Cheese Muffins

("I need to make two dozen muffins for a newcomers' breakfast at the church next week. My idea of
muffins is from a box. Ideas/recipes for good ones that I can have ready for an 8:45 am breakfast?" Annie, If you'd like to take savoury muffins, you can't beat Two Cheese Muffins. To make for an early start, I mix up the dry ingredients and the cheeses, and add the liquid and eggs in the morning when ready to cook.")

2 cups plain (all purpose) flour
4 tsp baking powder
3/4 tsp salt
freshly ground black pepper and nutmeg to taste
pinch cayenne pepper
80g (about 3 oz) mature cheddar cheese, coarsely grated
45g (about 1.5 oz) finely grated parmesan cheese
1 large egg
1-1/4 cups milk
60g (2 oz) butter, melted
30 g (1 oz) finely grated parmesan, extra

Combine dry ingredients and cheeses in a large bowl. Beat egg, milk and melted butter together. Pour
onto dry ingredients and mix. Spoon into buttered muffin pans. Scatter with extra cheese. Bake in the
centre of a 180° C (???)  (moderate) oven for 30 -35 mins or until golden and crusty on the sides. Serve
warm.

Note: The drier the cheddar, the better, as the fat makes the muffins heavy. I have not problems using
low fat cheese.

Recipe can be doubled without any problems.

These are also really good with Pumpkin Soup for those coming into winter.

Leigh
in Canberra
(11/14/03)

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Blueberry or Raspberry Muffins

Blueberry or Raspberry Muffins

4 large eggs
1 cup vegetable oil
1-1/2 cups brown sugar
2 cups frozen blueberries or raspberries
4 cups flour
2 tsp baking powder
1 tsp salt

Mix eggs oil and sugar. Stir in frozen berries. Mix flour, baking powder, and salt together, then stir gently into sugar mix. Stir only till dry ingredients are wet.

Bake at 350°F for 25 minutes.

Makes 2 dozen.

Elizabeth
(11/14/03)

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Matzo Balls (sent in by Mary)

Matzo Balls (sent in by Mary)
from "The Settlement Cook Book"

2 tbsp marrow or chicken fat, chilled
2 eggs
1/4 cup matzos meal, sifted
1/2 tsp salt
a grating of nutmeg
1/2 teaspoonful chopped parsley

(I'll bet that, (the parsley), was added by one of classy German ladies, somehow I don't see parsley in Ponivez; it was probably she who also suggested you could use cracker crumbs or bread crumbs.)

Split bones, remove marrow and cream marrow or other fat, add well-beaten eggs, season, add enough matzos meal to make soft dough.

Add parsley, shape into balls the size of a marble. Try one in boiling water; if it doesn't hold together, add more meal. Drop into boiling soup 15 minutes before serving.

From Esther Vail
shared by Mary
(11/1/03)

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This is how I make them, about once a year:

Beat 2 eggs with 4 tbsp. chicken fat (yum!) or vegetable oil, 1 tsp. salt and 1/2 cup seltzer. Stir in about 1 cup of matzo meal for a fairly thick batter. Chill one hour.

Form into balls and cook about 30 minutes in boiling water.
Barbara

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I am telling you people, USE OLIVE OIL in your matzoh balls. I use more eggs, too, btw. It took an Italian to build a better Matzoh ball. . . trust me. They are just jewish gnocchi, is all.
Carolyn

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A friend made matzah ball soup with beef marrow. OMG, that was sooooo good.
Mary

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