Apple Strudel Muffins

Apple Strudel Muffins
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 C butter
1/2 C white sugar
1/2 C brown sugar
2 eggs
1 1/4 tsp vanilla
3 apples, peeled (1-shredded and 2 chopped)(I used Jonagold)
1/2 C  cinnamon chips

Topping
1/3 C brown sugar
1 Tbsp flour
1/8 tsp cinnamon
1 Tbsp butter

Preheat oven to 375 degrees. Grease muffin pan.
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg

In another bowl, beat the butter, sugars and eggs together  until smooth. Mix in vanilla. Add in apples and cinnamon chips. Gradually add in the flour mixture. Note that this is a thick batter. Spoon the mixture into greased or lined muffin pan.

In another small bowl combine the topping ingredients: brown sugar, flour and cinnamon. Cut in butter until mixture is like course crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes or until toothpick inserted comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Taffy Pull

In September Sister Annette Bell showed us how to make home-made taffy.  We cooked the hot sugars together and poured it on a slab and then the fun began.  We pulled and pulled until it resembled the taffy we knew as kids.  Here are the recipes from Annette Bell.

Vinegar Taffy

2 cups corn syrup (dark or light)                     1 T. vinegar

1 cup sugar                                                      ¼ teas. baking soda                                        

2 T. butter                                                       1 teas. Vanilla

Combine corn syrup, sugar, butter and vinegar and bring to boil over medium heat stirring constantly until sugar dissolves.  Continue cooking until a hard ball stage or 260 degrees.

Remove from heat and stir in soda and vanilla and beat until smooth and creamy.  May add flavorings at this time.  You do not taste a vinegar taste once the candy is cooked.  Pour into buttered pan or onto a buttered marble slab.  When cool enough to handle, pull with fingers until satiny and light colored.  Pull into long strips, cut into 1 inch long strips with scissors and wrap in wax paper.  Makes 1 ½ pounds

*note.  In my attempt to avoid another failure, I cooked mine a little too long.  The taffy should wind up chewy not crunchy

Honey Taffy

1 cup honey

1 cup sugar

1 T. butter

few grains of salt

Boil honey, salt and sugar to hard ball stage (270 degrees~cloudy day, 275 degrees)

Add butter.  Pour into a well buttered pan or onto a buttered marble slab.  Cool until it can be handled and then pull until light and porous.  Cut into pieces and wrap

Thai Cooking

Pad Thai

16 oz Rice Stick Noodles

3 Tbsp. Canola or Vegetable oil

4 Cloves garlic, minced

1 chopped red Thai chili or 1 tsp. Red or Panang curry Paste

2 cups thinly sliced chicken, pork, beef or you can use Shrimp or Tofu

3/4 cup green onion sliced in 1/2 inch pieces

3 eggs beaten

2 cups bean sprouts

1/2 cup unsalted roasted peanuts, chopped

2 Tbsp. lime juice

2 tsp. brown sugar

2 Tbsp. soy sauce

1/2 cup ready-made Pad Thai Sauce

Put your dry noodles in a large bowl and cover with warm water.  Let sit for at least an hour. I personally let mine sit longer than that.  I let mine sit overnight and they were fine.  When ready to use, drain well.  Take some scissors and cut the long noodles into more manageable pieces.  I just lift with my hand and cut, lift and cut until I feel like I've got most of them.  Set them aside.

In a small bowl mix together your soy sauce, lime juice and brown sugar.  Set aside.

In a large wok or frying pan heat your oil over a medium high heat.  Add your garlic and heat (chili or paste) and cook stirring constantly for a few seconds and then add your meat. Cook stirring constantly for about 3 minutes.  Add your green onion and drained noodles.  

Add Pad Thai sauce and soy sauce mixture and toss to coat.  Add beaten eggs and stir.  Cover and let cook for a couple minutes.

Sprinkle the bean sprouts and chopped peanuts over noodles and serve.

Musaman Curry

2 large potatoes, peeled and cut in 1 inch cubes

1/2 of large onion cut into chunks

3 cans coconut milk

3 heaping tablespoons Musaman Curry paste

2 Tbsp. oil

2 Tbsp. Butter

2 chicken breasts cut into chunks 

1 tsp. cinnamon

2 heaping Tbsp. peanut butter

2 Tbsp. brown sugar

In large wok or saucepan heat your oil and butter over medium heat.  Add your curry paste and work the paste into oil and butter.  Add your coconut milk a little at a time making a thick sauce.  When all of your curry has been blended into the coconut milk add the rest of your coconut milk.  When your coconut milk curry blend has heated through add your chicken and onion and cook until bubbly.  When your mixture is bubbling add your cinnamon, brown sugar and peanut butter.  Then add your potatoes, cover and cook until potatoes are done.  If you cut your chicken into small enough chunks your chicken should also be done at this point.  

Serve over steamed Jasmine Rice.

Tom Kah Gai
(Coconut Lemongrass Soup)

3 cans coconut milk

water

2 cups chopped uncooked chicken
2 stalk of lemon grass
1 3-inch piece of galangal root
Thai Basil (has purple stem)
2 heaping spoonfuls of Tom Yum Paste
2 cups sliced mushrooms

Pull the fiberous part off the outside of the lemongrass stalk then cut the stalk into 1 inch lengths.  Peel your galangal root and and slice into thin pieces.  Pull about 10 basil leaves off and set aside.

In a large saucepan over medium high heat add your coconut milk and Tom Yum Paste.  Whisk to combine.  Then use two of the cans and fill them with water and add to the pot.  Next, put your lemongrass, Galangal Root and Chicken and simmer until chicken is done.  When chicken is done add your sliced mushrooms and cook for another couple minutes.  Add your Thai basil at the very end and serve.  Very good served over steamed Jasmine Rice as well.

All these ingredients can be found at our local Viet-Thai Market located on T.V. Highway next to Rainy Day Games and the Franz bread  outlet.

Mexican Cooking

What a fantastic class we had taught by Diana Basham. Every single one of us in attendance said we learned something new. The food was delicious and creative. Here are the recipes that Diana prepared for us.

MEXICAN COOKING

April 13, 2010



Cavalacita

My 3 Hispanic sister-in-laws all have a recipe for this. One uses Velveeta for the cheese.



4-5 yellow summer squash or zucchini, sliced

1 onion, chopped

1/2 small can green chilies

corn cut from 3 ears, or frozen corn

salt and pepper

½ can evaporated milk

6 ounces queso fresco, crumbled



Combine squash, onion, chilies, corn, salt and pepper in a pot. Add about 2 inches of water to the pot and bring to a boil. Simmer about 15 minutes until the vegetables are tender. Drain some of the water, if desired. Add the milk and cheese and heat thoroughly.



Topopo Salad

Not being a mixed vegetable lover (and raw at that!) I didn't think I would like this, but it was so delicious that I was converted.



corn tortillas

refried beans

shredded lettuce

1 bag frozen mixed vegetables

Good Seasons Italian dressing mix, prepared according to directions

cheese, grated



Fry the corn tortillas in oil until crisp. Top with refried beans. Hold the bag of frozen vegetables under the faucet until they thaw. Mix the shredded lettuce, mixed vegetables and enough Italian dressing to coat well. Add a mountain of salad mixture to the top of the tortilla, then top with cheese.



Berlinda's Tacos

Berlinda made these for us when she visited and they were really yummy. I'd never seen this method of making tacos before.



1 pound hamburger

½ teaspoon oregano

2 tablespoons dried onion

1 teaspoon dried minced garlic

¼ teaspoon Lawry's seasoned salt

12 corn tortillas



Mix hamburger and seasonings. Spread hamburger mixture on ½ of a tortilla about ¼ inch thick. Fry in hot oil in a frying pan, holding up ½ of the tortilla until it has softened enough to bend over. Then turn the taco over and fry the other side until golden. When done fill the taco with lettuce, cheese, tomato, etc.

Coupon Shopping by Kristee Freeman

How to get started?

·       Some thing to keep your coupons in (binders with zipper and baseball card sleeves)

·       Newspaper ads (if you don’t get the Oregonian call and at least get the FoodDay paper that comes every Tuesday)

·       Coupons from Sunday paper and/or internet coupons

·       Shopping list

How to organize the coupons?

·       Find what works for you

·       Best to add the coupons to your binder as soon as you get them so the coupon don’t pile up

·       Binder with baseball card sleeves

·       Go through your coupon book monthly or however often you want to get out expired coupons.

·       Date and share the source of coupon (2/21/10, RP)

o      This is very helpful because they you can go right to the coupon instead of looking through all your coupons (use coupontom.com to find where the coupon can be found or if you are using thegrocerygame.com)

Helpful websites to learn about coupon shopping and printing

·       coupontom.com

o      where to find if a coupon exists

o      find the insert schedule

o      find weekly ads for several stores

·       smartsource.com

·       redplum.com

·       coupons.com

·       thegrocerygame.com

o      learn of the stores rules (some info. is out of date)

o      couponing 101 – gives you what you need to know to get started

o      pick stores that you want to shop at

§       they will tell you all the good deals for the week

§       how to use the double coupon

§       how much a certain product is

§       good way to get on your feet with couponing

§       can trial it for 28 days for free

§       pick how many stores you want to follow

§       before you go to the store and plan a meal go the site and see what the deals are.

·       bradsdeals.com

o      retail sales on all sort of stores and brands

o      before you go to buy anything retail check this site out

·       freebies4mom.blogspot.com

o      great blog to find great coupons

o      Old Navy 30% off coupon

o      Retail sales and coupons

·       hotcouponworld.com

o      forums

o      groups

o      coupons

o      information shared from others

o      tips to get a good deal

o      coupon trading

·       ebates.com

o      site where you can get cash back on items that you buy

o      there are several retail stores available

o      register and go thru this website to the store where you want to buy the items

·       couponmom.com

o      set up by a fellow mom

o      has videos to watch to help in being a strategic shopper

o      has a book that you could borrow from the library to help cut grocery bills in half

Learn the store rules where you buy your groceries.

·       Each store has different rules.

Safeway:

·       $10 off $50 coupon

·       Rain checks good for 90 days

·       Store coupons

·       Double coupons up to $.50 on 4 manufacture coupons

·       Takes manufacture coupons from paper and internet

·       Find $5 off coupons in Entertainment book

·       Can upload coupons onto your Safeway card

·       Clearance meat section where you can get from 30% up to 50% off regular price meat, other clearance items you might want to buy

o      Found 93/7 lean ground beef for less than $1/lb

o      Meat is close to the date it needs to be sold use it or freeze it

Albertons:

·       Rain checks good for 30 days

·       Store coupons

·       Double coupons up $1

·       Takes manufacture coupons from paper and internet

·       Beef grounded that day will go on sale around 7 pm for I believe half off

Winco:

·       does not take any Internet coupons anymore.

·       does not double any store coupons that I am aware of

Bales Thriftway:

·       Ads coupons can be uploaded to their system so you don’t have to cut out their store coupons. Go couponworld.com and use your phone number and put all the coupons you want to use that week.

·       Double coupons up to $.50 for each manufacture coupon used up to 4 coupons.

·       Store coupons good and usually have to buy $10 before you can use coupon.

Fred Meyer:

·       Doesn’t have double coupons

Changes that result from coupon shopping

·       Plan meals around what is on sale

·       Stock up on sale items (pantry will become more full)

o      Find ways to get the Sunday inserts

o      Several people get the paper but don’t use the coupons

o      Ask people you live by if you could have their Sunday insert

·       You will get many more things and be able to stay within your budget.

o      I personally have got a lot more food and staying with budget

·       Have a more variety of foods

·       Have better tasting food (not just buy the name brand)

Go to manufacture websites: sign up and you will receive coupons from them.

Store coupons vs manufactured coupons

·       Almost every ad has a store coupon.

·       You can use a store coupon and a manufacture coupon and a double coupon if all the rules are followed.

Don’t buy things you don’t need just because you have a coupon

·       If you worry about buying things you don’t need just don’t cut out those coupons. Just cut out what you will buy

Certain items go on sale at the same time each year.

·       Quaker products go on sale in January

·       March is frozen food month where you can get deals on that

·       Cleaning supplies in March/April

·       August/September back to school specials

o      Kelloggs cereal products

o      Food that school kids would eat during school. 

When using a coupon always read the fine print and make sure it hasn’t expired. It is bests to do shopping with other couponers are by yourself. Kids should not be apart of your shopping trip unless they are old enough to not be a stumbling block.

When using a coupon that says buy $50 worth of items save $10, you get most out of it if you only buy $50 worth of stuff.

·       Find in the FoodDay newspaper that comes out ever Tuesday

·       Entertainment book

There is a lot to learn to become a strategic shopper. Ask questions. Read and read and read.

Good Deals week of February 10-16

Fred Meyer            Beef T-bone Steak    &4.99/lb              

                                Raw E-Z peel Prawns 16-20 ct    $4.99/lb

                                Broccoli Crowns    98c/lb

                                Yam/Sweet Potatoes    79c/lb

                                Mangos    10/$10

                                Braeburn/Fuji/Gala Apples    68c/lb

                                Mountain Dairy gal Milk    $1.99

                                12 ct Valentine Cupcakes    $5.99

                                Alaskan Sockeye Salmon  PF  $3.99/lb

                                Kroger Chewable Aspirin 36ct    99c

                                Kroger/Schiff Supplement Vitamins    50% Off

    w/ad coupon      FM 1# Butter/English Muffins    3/$5    (6)

                                18oz Cheerios/Reese's Peanut Butter Puffs    5/$10    (5)

                                2# Peeled Mini Carrots    98c    (4)

                                FM 6 oz Yogurt    10/$3    (10)

 

Safeway    w/store card   Asparagus    $1.49/lb      

          

                                            8# bag Navel Oranges    $4.99                                            

                                            Safeway Variety Breads    99c

                                            Betty Crocker Cake/Brownie Mix    69c   ( must buy 4 or more) (8)

                                            4-6oz Yoplait Yogurt    10/$5

                                            14 oz Lucerne Whipped Cream    $4.99    (buy 1 get 1 free)

                                            12 ct Valentine Cupcakes $4.99

                                             Safeway Mayonnaise 30-32 oz    $1.79

                                             Hoagie Sandwich    $1.99    (must buy 2)

        mix or match               8 Roll Brawny Paper Towel  Or

                                            12 Dbl Roll Northern Bath Tissue    $4.99    (must buy 3 or more)

                                            32 oz Gatorade    88c

                                            2 Ltr 7 Up/Pepsi    99c    (must buy 4)

                                            Fresh Fryer Drumsticks/Thighs    99c/lb

                Fri sale               8 pc Fried Chicken    $5

               Sat 13-16            Braeburn/Jonigold Apples    58c/lb          

              w/ad coupon        Eating right yogurt, Cups or Tubes    $1.49    (4)

                                            Safeway Select Pizza 14.25-32.7 oz    $2.99    (1)

          Wed 10-13               Rancher Beef NY Strip Steak    $4.99/lb

 

Thriftway                    NY Steak    $4.99/lb

                                   Broccoli Crowns    88c/lb

                                   Fresh True Cod Filet    $4.99/lb

                                   10 Stem Rainbow Tulips    6.99

w/coupon Fri12-14   6 oz Yoplait Yogurt    39c    (6)

                                    French Bread    97c

                                    Cooked Whole Chicken +

                                    1# Potato / Macaroni Salad    $5.99

        w/ad coupon      Large Dozen Eggs    68c    (w/$10 purchase)

 

Haggen                      10# Russet Potatoes    $1    (1)

                                    Leaf/Romainelettuce/Spinach    89c

                                    Haggen 5# Sugar    2/$5

                                    12 ct Valentines Cup Cakes    $5.99

        Fri12-14             NY Beef Strip Steak    $4.99/lb    (2 pkg)

                                    Haggen 5 oz Chunk Light Tuna    29c    (4)

 

Albertsons    w/store card    Asparagus    $1.88/lb

                                                 Celery     89c

                                                 Beef Rib-Eye Steak    $5.99/lb

                                                 Albertsons Selected 16 oz Frozen Vegetables    79c

                                                 9 ct Fresh Cup Cakes    $3.99

                                                 24 sngl/12 dbl Roll Angel Soft Bath Tissue    $4.99

                                                 8 Roll Sparkle Paper Towel    $4.99

Pies Pies Pies and more Pies

For November we decided to be thankful for pies. Sarah Smith taught us all about these wonderful things.

Here are the recipes:

Banoffee pie (Rachel White)

INGREDIENTS

Crust

9 ounces graham crackers

1 stick butter, melted

Toffee sauce

1/2 cup (packed) dark brown sugar

1 14-ounce can sweetened condensed milk

1/2 cup (1 stick) butter

Filling

1 1/4 cups heavy cream

5 small bananas (about 1 1/2 pounds total)

DIRECTIONS

To make the crust: Line the bottom of a 9-inch springform pan with parchment paper.

Blend the graham crackers in a food processor until they are finely ground.

Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.

Press the crumb mixture over the bottom and 1½ inches up the sides of the springform pan. Refrigerate.

To make the toffee sauce: Place a medium-heavy saucepan over medium heat.

Combine the sugar and 3 tablespoons of water in a medium-heavy saucepan.

Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.

Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.

Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm.

Keep the remaining caramel sauce at room temperature.

To fill the pie: Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.

Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.

Slice the remaining bananas and arrange them decoratively over the pie.

Re-warm the remaining toffee sauce gently over low heat.

Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.

Cut the pie into wedges and transfer to plates.

Drizzle each pie wedge with more sauce and serve.

Peanut Butter Pie

Ingredients:
8 ounces Cream Cheese 1 cup Powdered Sugar
1/2 cup creamy peanut butter 16 ounces Cool Whip
1 pre-made graham cracker pie crust Chocolate or fudge syrup

Directions:

In a large bowl, mix the cream cheese, powdered sugar, peanut butter, and cool whip until well blended. Pour into the pre-made pie crust. Drizzle a little chocolate syrup on the top. Refrigerate.

Pie Crust Recipe

2/3 cup shortening

2 cups flour

1 tsp. salt

7 TB ice water

Blend all but the water with a fork or pastry mixer until pea size pieces. Blend in gently 4 TB water then again with the 3 TB water. Press together with your hands and split in two. Roll out for pie shape.

Pecan Pie

1 cup karo syrup 1 heaping cup pecans

1 cup brown sugar 3 eggs beaten

1/3 cup melted butter ¼ tsp. salt 1 tsp. vanilla

Mix all ingredients and pour into an uncooked pie crust. Bake at 350 for 45-50 min. until a knife inserted into the middle comes out clean.

Libby’s pumpkin pie (makes 2)

2 eggs slightly beaten 2 tsp. cinnamon

3 cups pumpkin 1 tsp. ginger

1 ½ cup sugar ½ tsp. cloves

1 tsp. salt 3 1/3 cups evaporated milk (2 cans)

2 uncooked pie shell’s

Mix in order given, pour into pie shells. Bake at 425 degrees for 15 min. Then reduce to 350 for 45 min.

Perfect Apple Pie

6-7 peeled and sliced tart apples (granny smith or golden delicious work well)

3/4 cup sugar ¼ tsp. nutmeg

2 Tbs flour ¼ tsp. salt (optional)

1 tsp. cinnamon dash of lemon juice and 2-3 small pats of butter

Mix together and place in uncooked pastry, cover with top, bake 375 for 55 min.

Upside down Carmel Apple Pie (Alteration of Apple Pie)

Heat oven to 425. Create a glaze of ¼ cup packed brown sugar, 1 TB butter or margarine, 1 TB light corn syrup. Pour glaze into bottom of pie pan and sprinkle with 1/3 cup pecan halves coarsely chopped. Gently place pie shell over glaze and fill with apple pie mixture. Bake 55 min. let stand for 5 min. loosen edges and fip over onto a serving plate. Cool for 1 hour before serving.

Baked Berry Pie

5 cups berries

2/3 c. sugar

2-3 Tbl. Flour

1 Tbl. Crushed Tapioca

1 Tbl. Lemon juice

1 Tbl. Butter

Use a 9 inch pie crust uncooked top and bottom. Mix the berries with the sugar, flour and tapioca. Pour into pie shell and sprinkle with lemon juice and dot with butter. Cover with top pie crust, crease together edges and poke the top for air holes. Bake at 400 for 40 min. It will set up better if you let it cool. I use black, blues and raspberries mixed or just one.

Crumb Topping:

1 cup flour, ¼ cup Quick oats, 4 Tbl. Butter softened, 2 Tbl. Sugar 1 tsp. cinnamon Blend and sprinkle instead of using a top crust.

Fresh Berry Pie

5 c. fresh berries 1 baked pie shell

½ cup sugar cream cheese layer

2 Tbl. Cornstarch

Splash or lemon juice

¼ cup water if berries are fresh(not frozen)

Crush 1 c. berries in a saucepan with water, sugar and cornstarch. Mix until smooth as you can get it. Stir over med-high heat until thick. It will darken as it thickens. Cool Mix with the other fresh berries and pour over baked shell with cream cheese layer. Chill for 4 hours if you want it to set.

Cream cheese layer: Cream together 1 8oz pkg cream cheese with ½ cup powdered sugar. I like to also mix with about 1 cup whipped cream or cool whip to give it a fluffy texture but then it makes enough for two pies.

This is a basic recipe I use for Blackberries, blueberries or strawberries. I also just make the sauce

Chocolate Mousse Pie with Coconut Almond Crust

Crust:
2 cups flaked sweetened coconut
1/2 cup chopped almonds
1/2 cup granulated sugar
1/3 cup all purpose flour
1 tsp. vanilla
2 egg whites slightly beaten

To make crust coat a deep 9 in pie plate with nonstick cooking spray. Place coconut, almonds, sugar and flour in a medium bowl. Add vanilla to egg whites and mix into coconut and sides of pie plate. Bake for 12-15 min. at 375 degrees. do not overbake. Cool (I thought there was a bit to much crust for the filling)


Filling:
1/4 cup milk
1 tsp. unfavored gelatin (1/2 envelope)
1 1/4 cup whipping cream (divided)
4 egg yolks slightly beaten
1/2 cup ganulated sugar
4 ounces bittersweet chocolate finely chopped
1 tsp vanilla

To make filling: In a small saucepan combine the milk and gelatin and let sit for 5 min. Add 1/2 cup of the whipping cream, the egg yolks and granulated sugar. Cook and stir over medium heat about 5 min. until the mistrue coats the back of a metal spoon (160 degrees). Place chocolate in mixing bowl and pour hot cream mixture over the chocolate. Let stand a few minutes and then stir gentally until the chocolate is all incorporated in then add the vanilla. Place in the fridge for 30 min. stirring after 15 min. Beat the chocolate mixture with an electric mixer for 3-4 min. until the mixture is light and fluffy. In a medium bowl beat remaining 3/4 cup whipping cream unitl soft peaks form. Gently fold the two together and then spread in the cooled crust. Place in feezer for up to 2 months. Thaw about 30 min. before serving.

Garnish with whipped cream if you are not frazzeled by forgetting the flour in the apple pie filling. Thanks for coming everyone.