Apple Strudel Muffins


Some of the white flour can easily be substituted for whole-wheat flour. About ½ and ½ is a good ratio.

Makes 12 muffins.

Muffins:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup butter
½ cup white sugar
½ cup brown sugar
2 eggs
1 ½ teaspoon vanilla
2 to 2 ½ cups apples, peeled, cored, and shredded or chopped small

Topping:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F. Grease a muffin pan.

In a medium bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples. Gradually blend in flour mixture. Batter will be thick. Spoon the mixture into the prepared muffin pan.

Make topping. In a small bowl, mix brown sugar, flour, and cinnamon together. Cut in butter until mixture consists of coarse crumbs. Sprinkle over tops of batter in muffin pan.

Bake 15-20 minutes in the preheated oven, or until a toothpick inserted in the center of the muffin comes out clean. Allow muffins to cool in pan for 5 minutes, and then transfer to a wire rack. 

Roasted Poblano and White Cheddar Soup


The recipe for this roasted poblano and white cheddar soup has been moved to my new food blog. Please click here to find the recipe for it, as well as many others!

Roasted Tomato, Mozzarella, and Pine Nut Pizza

Makes 1 small, 12 inch pizza.

Olive oil
About 16 slices of roasted tomatoes
5 oz. fresh mozzarella, sliced
3 large basil leaves, rolled and sliced into thin ribbons
1 tablespoon pine nuts
1 portion of pizza dough (whole wheat is good with this recipe)

Prepare pizza dough, oven, and pizza pan according to dough recipe.

Brush rolled out dough with olive oil. Top with roasted tomatoes, then with mozzarella slices. Bake according to pizza dough instructions, about 10-15 minutes, or until cheese is melted and crust is beginning to brown.

Remove from oven and top with ribbons of basil and pine nuts.

Raspberry Lemonade


1 cup sugar
1 cup water
¾ cup raspberries
1 cup fresh lemon juice (around 8 lemons)
4-6 cups cold water
Lemon slices, whole raspberries, torn mint leaves (optional)

Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place over medium heat and heat until the sugar is completely dissolved and mixture begins to bubble slightly. Remove from heat and let cool.

Puree ¾ cup raspberries in a blender or food processor until smooth (you can add a little water, about ¼ cup, to help the process). Push the puree through a fine mesh strainer to separate out the seeds. Discard the seeds, and reserve the puree.

Once the simple syrup has cooled, combine the raspberry puree, simple syrup, and lemon juice in a large pitcher. Add about 4-6 cups cold water (or more if needed) until desired concentration of sweetness/tartness in met. Add in lemon slices, whole raspberries, and torn mint leaves, if using, for garnish.

Key Lime Pie

Makes 1 9-inch pie.

1 (9 inch) prepared graham cracker crust (homemade or store-bought)
3 cups sweetened condensed milk
½ cup sour cream
¾ cup key lime juice (juice of about 20 key limes)
1 tablespoon grated lime zest
Whipped cream

Preheat oven to 350 degrees F.

In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.

Bake in preheated oven for 5-10 minutes, until tiny pinhole bubbles burst on the surface of the pie. Do not brown. Chill pie thoroughly before serving, ideally overnight. Serve with whipped cream.

Scalloped Hasselback Potatoes

2 potatoes
2-3 tablespoons butter, sliced thin
1 piece (about 2 inches long) Parmigiano-Reggiano, sliced thin
Salt and pepper to taste
Olive oil
¼ cup heavy cream
¼ cup shredded cheddar cheese

Preheat oven to 400 degrees F. Scrub potatoes clean.

Cut thin slices into the potatoes widthwise, but do not cut the potato all the way through.  Be sure to leave the slices attached at the base of the potato.

Once the potatoes are sliced but still entact, alternate stuffing the butter and parmesan slices in between the potato. Season with salt and pepper to taste. Drizzle with olive oil.

Bake for about 1 hour or more, or until the potatoes are cooked through and tender. Remove from the oven and drizzle with the heavy cream. Top with shredded cheddar cheese.

Return to oven and cook for about 10-12 more minutes, until cheese is melted and beginning to brown. Remove from oven and serve.