Author Archives: Yumolicious

APPLE NUT CRISP

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4 lg OR 6 med apples, peeled and cored
1/2 cup butter OR margarine
1 cup brown sugar
1/2 cup flour
1/2 cup oats
1 cup chopped walnuts
1 tbs cinnamon
1 tsp nutmeg
vanilla ice cream OR whipped cream

preheat the oven to 375 degrees.

slice the apples thinly and place in the bottom of a greased 8″ or 9″ square pan.

with a pastry blender, cut the butter or margarine into the flour and brown sugar. stir in the oats, nuts and spices;sprinkle on top of the apples.

bake 30 minutes, or until top is brown and apples are tender. serve warm with vanilla ice cream or whipped cream.

serves 6

RIBS WITH PLUM SAUCE

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5-6 lbs pork spareribs
3/4 cup soy sauce
3/4 cup plum jam OR apricot preserves
3/4 cup honey
2-3 cloves garlic, minced

cut ribs into serving-size pieces; place with bone side down on a rack in a shallow roasting pan. cover and bake at 350 degrees for 1 hour or until ribs are tender; drain. combine remaining ingredients; brush some of the sauce over ribs. bake at 350 degrees or grill over medium coals, uncovered, for 30 minutes, brushing occasionally with sauce.

6 servings

MEXICAN BEEF SKEWERS

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1/4 cup finely chopped onion
1 clove garlic, crushed
1 or 2 red chili peppers, seeded and finely chopped
1/2 tsp cumin
1/2 tbs chopped fresh oregano OR 1/2 tsp dried
1/2 tsp paprika
1 tbs sesame seeds
2 tbs finely chopped cilantro
1 1/2 tbs safflower oil
1 tbs fresh lime juice
2 bay leaves
1 1/4 lbs round steak, cut into thin strips about 6″ long
1/4 tsp salt
1 lime, cut into 8 wedges

in a shallow dish or pie plate, combine the onion, garlic, chili peppers, cumin, oregano, paprika, sesame seeds, cilantro, oil, lime juice, and bay leaves.

place the beef strips in the marinade and stir to coat. cover the dish and let the meat marinate in the refrigerator for at least 4 hours, or overnight, turning it once or twice. remove the steak from the refrigerator at least 30 minutes before cooking.

prepare the grill.

soak 8 wooden skewers in water for 10 minutes. thread the strips of marinated meat onto the skewers, sprinkling them with any remaining marinade. grill the skewers 4-5 inches from the heat, turning frequently, for 5-8 minutes.

transfer the skewers to a serving platter and sprinkle with the salt. serve the skewers garnished with the lime wedges.

serves 4

TIN ROOF PEANUT BUTTER MUFFINS

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MUFFIN BATTER:

1 cup plus 2 tbs flour
1/3 cup packed light brown sugar
1 1/2 tsp baking powder
1/3 cup milk
1/3 cup chunky peanut butter
3 tbs vegetable oil
1 egg
1 tsp vanilla

PEANUT TOPPING:

1/4 cup peanuts, chopped
1/2 cup semisweet chocolate chips

preheat the oven to 400 degrees.

in a medium bowl, whisk together the flour, sugar, and baking powder. set aside.

in a small bowl, whisk together the milk, peanut butter, oil, egg, and vanilla. stir the liquid mixture into the flour mixture just until mixed; do not overbeat.

spoon the batter into the muffin pans, fillng the liners three-quarters full. sprinkle peanuts and chocolate chips over the top.

bake in the center of the oven for 20-25 minutes, or until a cake tester or toothpick inserted into the center of a muffin comes out dry. cool the muffins in the pan for 5 minutes, then remove to wire racks to cool completely.

makes 12 muffins

THE CHEESECAKE FACTORY PUMPKIN CHEESECAKE

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1 1/2 cups graham cracker crumbs
5 tbs butter, melted
1 cup plus 1 tbs sugar
3 (8 oz) pkgs cream cheese, softened
1 tsp vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
whipped cream

preheat the oven to 350 degrees.

make the crust by combining the graham cracker crumbs with the melted butter and 1 tbs sugar in a medium bowl. stir well enough to coat all of the crumbs with the butter, but no so much as to turn the mixture into paste. keep it crumbly.

press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. you don’t want the crust to form all of the way up the back of each slice of cheesecake. bake the crust for 5 minutes, then set it aside until you are ready to fill it.

in a large mixing bowl, combine the cream cheese, 1 cup sugar, and vanilla. mix with an electric mixer until smooth.

add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.

pour the filling into the pan. bake for 60-70 minutes. the top will turn a bit darker at this point. remove from the oven and allow the cheesecake to cool.

when the cheesecake has come to room temperature, put it into the refrigerator. when the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. serve with a generous portion of whipped cream on top.

serves 8

PINEAPPLE COOKIES

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1/2 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1 egg
2 cups sifted flour
1 tsp baking powder
1/2 tsp salt
1 cup crushed pineapple
1/2 cup chopped walnuts

cream shortening and sugars. add egg; beat thoroughly. sift together dry ingredients; add to creamed mixture alternately with pineapple. stir in nuts. drop by teaspoonfuls on greased cookie sheets, allowing 4″ between each cookie.

bake at 350 degrees for 15-18 minutes.

makes about 3 1/2 dozen cookies

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CARROTS USED TO BE PURPLE BEFORE THE 17TH CENTURY – The modern day orange carrot wasn’t cultivated until Dutch growers in the late 16th century took mutant strains of the purple carrot, including yellow and white carrots, and gradually developed them into the sweet, plump variety we have today. Before this, pretty much all carrots were purple with mutated versions occasionally popping up including these yellow and white carrots, among others. These, however, were rarely cultivated due to typically being very thin and not very good tasting.