2014 Fall Session
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup white sugar
1 1/4 teaspoons vanilla
2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose
1/8 teaspoon ground
1 tablespoon butter
Preheat oven to 375 degrees
degrees C). Grease a 12 cup muffin pan.
In a medium bowl, mix
flour, baking powder, baking soda and
In a large bowl, beat
together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples,
and gradually blend in the flour mixture. Spoon the mixture into the prepared
In a small bowl, mix
brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse
crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes in the
preheated oven, or until a toothpick inserted in the center of a muffin comes
out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a
Fresh Pumpkin Filling
1 small canned pumpkin
3 cinnamon sticks
5 whole cloves
1 cup packed
dark brown sugar
Turn over Dough
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup milk
2 tablespoons granulated sugar
1 teaspoon cinnamon (optional)
Canned evaporated milk or egg white
Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar)
Make pumpkin filling:
In a small pot add canned pumpkin
and cinnamon sticks and cloves. Bring liquid to a boil and then remove from the
Remove cinnamon and cloves and add
pumpkin puree and over medium-low heat add sugar let it melt into the pumpkin
puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin
puree will turn a dark color.
To help puree set, place in the
refrigerator for 15 min. If some liquid separates, remove it with a spoon
before using so the filling is not watery.
You can make the empanada dough
after your filling has chilled.
Make turn over dough:
Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your
hands. Add the eggs, milk, sugar, and cinnamon. Continue
to work in with your hands until you have a soft dough. Split the dough in
half, wrap in plastic wrap, and refrigerate for about 15 minutes.
Chicken Chowder Stew
2 Tbs Canola
bone in chicken breasts shredded
1 red pepper
1 cup corn
1 tsp dried
½ tsp salt
¼ black pepper
Heat the oil
in a large soup pot. Add onions, peppers, garlic. Add broth, pumpkin, corn,
rice, basil, salt, pepper and cooked chicken. Bring soup to a boil reduce heat
and simmer, covered intil rice is tender about 20 minutes. ENJOY!
Mug Lava Cake
1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional
1 teaspoon peanut butter, optional
Add dry ingredients to mug, mix well with a fork.
Add egg, mix throughly.
Pour in milk, oil and vanilla, mix well.
Add chocolate chips if desired. Push a dollop of
peanut butter into the center of the batter if desired.
Put mug into microwave and cook for three minutes on
1000 watts. Cake will rise over top of mug. Allow to cool for 2 minutes.
Buff Chicken Mac and Cheese
1 lb elbow pasta cooked
4 strips bacon (cooked and crumbled)
2 chicken breast cooked/shredded
¼ cup Buff wing sauce
4 T Butter
2 T Flour
2 c Milk
¼ lb Cheddar grated
¼ lb Swiss cheese grated
1.Preheat oven to 350 degrees
2.Prepare the elbow macaroni according to package directions.
3.Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour
until a cream colored paste forms. Then pour in the milk and stir constantly
until this comes to a hard boil, then stir for 1 more minute. Remove from heat
and set aside.
4.When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased
9×13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and
pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, toss in chicken and buff sauce
onion, salt and pepper and cheeses, and then pour the reserved white sauce over
all. Top off with small pats of butter to taste.
5.Bake in muffin pans 350 10 min