Free – food and drink recipes

Apple Coffee Cake

Ingredients

• 5 cup(s) apple(s), tart, cored, peeled, chopped
• 1 cup(s) sugar
• 1 cup(s) raisins
• 1/2 cup(s) nuts, pecans, chopped
• 1/4 cup(s) oil, vegetable
• 2 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 teaspoon cinnamon, ground
• 1 egg(s), beaten
• 2 cup(s) flour, all-purpose, sifted

Preparation

1. Preheat oven to 350 degrees F. 

2. Lightly oil 13- by 9- by 2-inch pan.

3. In a large mixing bowl, combine apples with sugar, raisins, and pecans. Mix well and let stand for 30 minutes.

4. Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon, and stir into apple mixture about a third at a time — just enough to moisten dry ingredients.

5. Turn batter into pan. Bake for 35 to 40 minutes. Cool cake slightly before serving.

Apple & Nectar

Ingredients

• 1 1/2 cup(s) apricot nectar, or unsweetened orange juice
• 2 tablespoon raisins, golden 
• 1 tablespoon margarine
• 4 apple(s), Granny Smith, or other crips dessert apples
• 1 tablespoon cornstarch

Preparation

1. Bring fruit juices, raisins, and margarine to a boil.

2. Halve, peel, and core apples. Lower them carefully into juice mixture and simmer gently for 7-10 minutes or until soft but not mushy.

3. Mix cornstarch with a little cold water to make a paste.

4. Transfer apples to a serving dish, cut side down.

5. Stir the cornstarch mixture into the juice and simmer for 2-3 minutes. Pour over apples and chill before serving.

Applesauce

Nut Bread Recipe

Ingredients

• 1 egg(s), beaten, or 1/4 cup egg substitute
• 1 cup(s) applesauce, unsweetened
• 1/2 cup(s) oil, canola
• 1/2 cup(s) sugar
• 1/2 cup(s) raisins
• 1/2 cup(s) nuts, walnuts, chopped
• 1 3/4 cup(s) flour, all-purpose
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon cloves, ground

Preparation

1. Preheat the oven to 350 degrees F. Prepare a 9- x 5-inch loaf pan with nonstick pan spray.

2. In a large bowl, combine the egg, applesauce, oil, sugar, raisins, and walnuts; mix well.

3. Sift the flour, baking powder, salt, cinnamon, and cloves in a medium bowl and add to the applesauce mixture; mix well.

4. Pour the batter into the prepared pan. Bake for 1 hour. Cool 10 minutes on a wire rack before removing from the pan. When cooled, cut into 18 slices.

Steamed Asparagus with Carrot Ginger Broth and Poached Oysters

18 each Large Asparagus
2 quarts Water
2 Tbsp Salt
18 each Oysters
2 cups Shellfish Stock
2 Tbsp Olive Oil

1 lb Carrots, diced
1 ½ quarts Shellfish Broth, clear
2 each Lime Leaves
¼ Stalk Lemongrass, Sliced
1 Tbsp Ginger, minced
2 Tbsp Cilantro, snipped
2 Tbsp Thai Basil
1 Tbsp White Sesame Seeds
1 Tbsp Black Sesame Seeds
Salt and pepper to taste

Method:

1. First, prepare the carrot ginger broth. Combine the carrots, shellfish broth, lime leaves, ginger and lemongrass and simmer for 3-5 minutes and until the carrots are quite tender. Remove the lime leaves, puree the carrot broth and strain. Add the cilantro, basil, toasted sesame seeds, seasoning and keep warm.
2. Very carefully peel the asparagus from the bottom of the tip down to the stalk. Cut into 7 inch pieces. Wash under cold running water and rinse well. Tie into bundles and blanch in salted simmering water until tender, about 3-4 minutes. Lift from the water, cut off the twine and coat with olive oil, season with salt and pepper.
3. Poach oysters in the simmering shellfish broth until they curl at the edges, about 1 minute.
4. To serve, place 3 asparagus on each warm dinner plate, arrange 3 oysters onto each portion of asparagus, garnish with a blanchete carrot curl and a spring of cilantro and Thai basil. Finish by spooning some carrot ginger broth over the presentation.