Mudflats Recipe Collection 2

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[Charcoal Sniper P.]

Mudflats Recipe Collection 2: New thread.

The recipes in the old thread have been incorporated into several PDFs already by Bec in Illinois, so this new thread is for recipes not in the other thread.

PLEASE READ BEFORE POSTING A RECIPE!

We're hoping to collect recipes from Mudflats Blog & Forums members, with the idea that we'll eventually turn this into a PDF file that's downloadable for members. 

We have to be very careful not to overstep copyright laws, since AKM is the person who would be held responsible.

Remember this before you post a recipe:

* Please do not post recipes from other websites or directly copied from copyrighted, printed material (i.e. magazines, cook books, etc.)  Post only your own recipes.

* You may only post copyrighted material if you have the written permission of the owner. Be careful using trademarked names, particularly for copycat recipes (a recipe you may have gotten from product packaging, for example, that you made some changes to). Many companies employ teams of lawyers that do nothing but search the web and threaten people with law suits.

From the site copyright.gov:

Mere listings of ingredients as in recipes, formulas, compounds, or prescriptions are not subject to copyright protection. However, when a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a combination of recipes, as in a cookbook, there may be a basis for copyright protection.

OK -- we see a need and we are filling it. Please post your recipes here for the Mudflats Recipe collection. We know you are from across the USA and around the world - so this ought to be fabulous.  Please put your name/screen name in the body of the post, so we can copy and paste them into a collection some day. Thanks

Please share a variety of recipes - it doesn't have to be just for the holidays - though those are greatly appreciated. By inauguration, we should have a wonderful selection of recipes to make for our inauguration celebrations!

Thanks to Nisperos for providing these recipe symbols (for your use to copy and paste without having to look up the HTML code)

Degrees sign: °
Fraction one-quarter: ¼
Fraction one-half: ½
Fraction three-quarters: ¾
Registered trade mark (for including brand-name ingredients): ® or ™

(I think those are the only fractions available in HTML)

PLEASE NOTE: To post a recipe, you do need to be a member of the forum and be signed in. Then just use the reply button (found at the top and bottom of the page) to bring up a comment box to create your post.

[MonaLisa]

I'm working on perfecting 'cup-pies' (as inspired by my favorite TV program, 'Pushing Daisies': Tiny lil' single-serving pies baked baked with honey in cupcake or muffin tins.  They are SO cute!)

'Til then, though, here's my

Apple-Caramel Pie

Pastry for a double 10" crust, from  your favorite recipe or the store's refrigerator case.
8 Granny Smith Apples, peeled, cored and sliced into 16 sections
1/2 cup Butter
4 tablespoons Flour
1/4 cup cloudy Apple Cider (or thawed apple juice concentrate, undiluted)
1/2 cup each White and Brown Sugar
1 tablespoon Cinnamon (or 1 teaspoon, if you're not as big a fan as I am!)
1 tablespoon Vanilla Extract
1 teaspoon Almond Extract (optional, but I always use it)

Preheat oven to 425°F with shelf in middle position.
In a large pot, melt butter and whisk in flour to make a roux.  Keep stirring, and allow to bubble for one full minute.
Add Cider / Apple Juice Concentrate, White and Brown Sugars and Cinnamon.  Bring to a boil, reduce heat and let simmer while you peel, core and slice the apples.  (If sauce reduces too much, you can thin it with additional cider or juice, 1 tablespoon at a time; but the thicker, the better really, since the apples will add their juices to the mix.  It should be a bit thicker than gravy!)

When the apple slices are ready, add them to the sauce, stirring well to coat evenly.  Cook for a few minutes if you like your pie filling very tender, otherwise remove from heat, add Vanilla and Almond Extracts, stir well and set aside.

Fit bottom crust into a 10" glass pieplate. Top with sauced apples, mounding it high in the center.
Dampen rim of crust with water to help ensure a good seal. Top with 2nd crust, being sure not to tear the dough.  Crimp, flute or otherwise decoratively seal the edge, and don't forget to poke some ventilation holes to allow the steam to escape.

[When I feel especially festive (some say 'cocky'), I'll precut the top with a lacey flower design, then use the scraps to form leaves, berries, etc.  Once the top crust is in place, the leaves and berries can be 'glued' on with a few drops of water.]

I usually gently brush the whole top with milk, and evenly sprinkle cinnamon sugar on top.

Bake 15 minutes at 425°F, then reduce temperature to 350°F and bake 45 minutes more.  If it starts to brown too much, cover the rim with a strip of foil.

Let cool before serving. 

[CO Almost Native]

Help! Help!!

Someone, I thought it was an Alaskan mudpup, put a recipe on one of the threads for a hot drink that included coffee, peppermint schnapps, a bit of hot cocoa...I've gone back to look, but I can't find it.

Maybe it was somewhere in the Forum...

Maybe I've lost my mind, and need to go look for it instead...

Anyway- if this is your recipe, or you know where to find it, it is snowing gangbusters in South metro Denver, and it would be mighty tasty right now

[Susan in PA]

Found this on the Moving Van thread - is this what you were looking for, CO Almost Native?

Susan in PA

OzMud (00:44:47) :

hey! This looks just the same! You didn’t even paint the walls! Wait - somebody’s got cocoa and schnapps yummm ok I’m in!

shh - secret recipe revealed for my favourite got-snowed-in-can’t-work-today drink:

Reindeer’s Breath

1 cup good coffee
1 heaping tablespoon dark cocoa
A healthy splash of Baileys Irish Cream
A healthy splash Peppermint Schnapps
Top the lot with thickened cream, dash of green Creme De Menthe
Stir with peppermint candy cane

ooooo I miss the snow!

[CO Almost Native]

Can we still post recipes?  I hope so- it's a dark and snowy night, here at the foot of the Rocky Mountains; perfect for:
Kansas City Steak Soup

This came from the Plaza III Restaurant (I'm not sure it's still there)

Brown and drain 2lb. lean ground beef (you can use ground chuck, sirloin- it's not the same with ground turkey)

Put in a crock pot, along with:

2-10 oz. cans beef consomme
1/2c. chopped, canned tomatoes
16-24oz. package frozen mixed vegetables- I use 2-3 pkg. Green Giant Healthy veggie mixes (peppers,
       broccoli, carrots)
1/4c. chopped celery
1T. beef base- you can use Kitchen Bouquet + beef bouillon (I discovered a beef concentrate by Savory           
       Choice, comes in packets- use one)

Stir together in the crockpot- cook on low for 5-8 hours (depends on how old your crockpot is; newer
       ones cook a lot faster)

About 1/2 hour before serving, make a roux of 4T. butter or margarine and 1/4c. flour; stir in to the
       soup and cook 1/2 hour longer, or until thick.

This freezes well.


Midge's White Bean Chili

3-15oz. cans Great Northern beans, drained
2 1/2c. cooked, chopped chicken
1c. chopped onion
1 1/2c. chopped red, orange, yellow peppers
1 clove garlic, minced
1/2t. salt
2t. fajita or Mexican seasoning
1/2t. oregano
3 1/2c. chicken broth

Combine all ingredients into a big pot (stove) or crock pot.  Simmer until hot, about 1 hour on stove- or 2-3 hours in crockpot on low.

(You can saute the onions, garlic, and peppers in a little oil first- but I usually forget.)

Before ladling into bowls, I smash some of the beans to thicken the soup-

(Midge is my sister in Seattle; a three-time cancer survivor)

[CO Almost Native]

Charcoal Sniper P

Thanks for creating this thread; I posted two soups last night, as I couldn't figure out where to put them- must remember not to do stuff that requires thinking late at night.  I included brand names of products, as I found they worked well- but that can be left out; it was just me rambling.  Mea culpa


Mona Lisa

"Pushing Daisies" is my favorite show, too! My youngest daughter is great at quoting lines- I enjoy the clever dialog.  I'll be looking forward to more "cup-pies" (you need a Pie Hole tee shirt).

[MonaLisa]

YES, I DO!  lol  And I'm going to be inconsolable if/when Pushing Daisies gets canceled!

(OT:  Oh, wow... how cool!  I got Firefox today, and it's automatically spell-checking for me!)

Back to topic:  I made my first pie one year ago, the day before Thanksgiving.  If any expert pie-people are out there, please feel free to tutor me!  As of now, I use refrigerator-case pie dough, because I'm totally intimidated by from-scratch crust recipes.  My 'goal' is an apple pie that doesn't ooze too much once cut, really flavorful but not icky-sweet.

[Jamie]

YES, I DO!  hohoho!  And I'm going to be inconsolable if/when Pushing Daisies gets canceled!

(OT:  Oh, wow... how cool!  I got Firefox today, and it's automatically spell-checking for me!)

Back to topic:  I made my first pie one year ago, the day before Thanksgiving.  If any expert pie-people are out there, please feel free to tutor me!  As of now, I use refrigerator-case pie dough, because I'm totally intimidated by from-scratch crust recipes.  My 'goal' is an apple pie that doesn't ooze too much once cut, really flavorful but not icky-sweet.

MonaLisa- I have my favorite and very easy from scratch sweet pastry pie crust on my blog  http://lifesafeast.blogspot.com  on one of the recent posts - Lemon tart - I have photos showing it step by step.

If you double the recipe you can make my apple pie - American 2-crust apple pie version.
Just peel, core and slice 8 pie apples, toss them with about 1/2 cup sugar mixed with 1 tsp ground cinnamon + 1/8 tsp ground nutmeg.
Butter and lightly flour a pie dish (preferably with high sides). Roll out half the dough and line the plate, lifting and pressing it in carefully. Prick with a fork.
Put in all the apple slices, moving them around so they are even and any gaps are filled with apple. It will pile up and look like a lot, but they shrink!
Dot the apples with 2 Tbs unsalted butter.
Roll out the other half of dough and carefully lay it over the apples. Press the edges together well all the way around, sealing the crust. Trim off excess.
Make about 5 slits in the crust with a sharp knife to allow steam to escape. With extra dough, you can roll it out and cut shapes out like an apple or leaves and use to decorate the pie crust (brush the spot with mik to "glue" the shape on it). Brush the crust lightly all over with milk and sprinkle with a bit of flour and generously with sugar. Dot with another 1/2 to 1 Tbs butter.
Preheat oven to 450°F (230°C). When preheated, put in pie and bake for 15 minutes.
Reduce oven heat to 350°F (180°C) and bake for another 30 minutes or until golden on top and underneath.

Apples - use apples that bake well but hold their shape and are sweet and slightly tart. Golden are fine but not too flavorful. I have tested several kind and use Reine de Reinette, but I don't know in the states what would be the equivalent.

[InJuneau]

MonaLisa--if you look for the pie crust recipe from me in the new Mudflats cookbook thread (http://www.themudflats.net/images/cookbook/MudflatsRecipes-Desserts.pdf, there are lots of tips on how to make a pie crust.  It can be intimidating, but it isn't insurmountable.  Also, I use the Joy of Cooking apple pie recipe, using a mix of types of apples and flour instead of cornstarch and a minimal amount of sugar and lots of spices and get raves every time.  PM me if you want more advice or tips or a call to walk you through the process.

[Rankle Hiway / Rabidkayaker..]

CO Almost Native:
How brilliant minds travel in similar gutters. In the early nineties, when I was guiding out of Ketchikan and Sitka, we had worked out a similar drink. Since it's pretty difficult to carry a decent coffee maker in a kayak, and resupplying with schnapps or Bailey's in Yes Bay or New Tokeen was between difficult and impossible, there were some modifications.
To wit: Cuppa instant Folger's, healthy dollop of honey, jigger (or so ) of available rum, and a packet of instant cocoa.

Originally "The Guide's Drink" came about as a result of a fourtyfive mile or so  run down Behm Canal from near the Hassler Pass F.S. cabin to the boat tram at Roosevelt Lagoon, just east of Loring in one long, long, day.The pinks weren't running well and since were were foraging for much of our food we thought to head for Sea Otter Sound.(Thus racing to catch the ferry at Ketchikan). There was a southwesterly swell of about 8' and steady soaking rain all day.We hauled out at the little shelter and were soaked thru, chilled, and "fairly" tired.  We made coffee and poured in a bit of rum for painkiller, put in the cocoa for some energy, tossed in a bit of honey to smooth it out and add a bit more energy food. Drank'er down, made two more, and finished setting up camp.
My Lady decided it should be called the decadent drink, and was it ever. Later on with other clients, and in the interest of a more stylish name it became, to clients anyway, "The Guides Drink".
On a later trip with some known and dependable clients, and the former "she who must be obeyed", doing a circumnavigation of Prince of Wales Island, it changed slightly to using Bacardi 151 or Meyer's Dark, when available. I mos' fell in love with a shopkeeper-ess in Craig who had, and sold us, two liters of Bacardi 151 and a pair of Ketchikan sneakers at six A.M. one Sunday morning. (Using Bacardi 151 was purely in the interest of conserving space in the boats, of course, and my boots were leaking.)

Thus: The Guide's Drink

1 tsp Folger's coffee crystals
1 packet instant hot chocolate mix
1 generous dollop honey
1 pony (+/-) of a decent rum (Bacardi dark, 151, or Meyers Dark if available)

Put Chocolate and coffee in 12 oz mug
add  hot water to 10 oz level
stir in dollop of honey
add rum to desire
Stir.
Swill yer grog!
(A good modification is to use some some decent coffee ... Folger's ... Blah!)
It's still a favorite on a chilly high desert night

Rankle
Moved from the Mudflats Cookbook thread so that new recipes submitted since publication of the 1st edition will be in a separate place

[mimi]

I use Harolson or Honey Crisp apples for my pies - yummy -

[daMamma]

Mamma's Chocolate Ice Cream Cake

Boys wanted an Ice Cream Cake this year for their birthday.  Well, DQ is so expensive and it looks real easy.  I winged it and this is what I came up with.  It is so easy even the little ones can do it!  Feel free to change any of the flavors to your favorites.





What you need:  (you may have extras left over)
1 bucket of ice cream  (you will not use all of this if it is the Gallon size which I usually get)
1 package of cream filled chocolate cookies  (depending on how much quality control your        helper is giving, you should use 1 1/2 to 2 full rows)
   chocolate sprinkles
2 tbs melted butter
1 spring form pan
plastic wrap

1. Set your bucket of Ice Cream on the counter to soften.  (much easier to work with soft)
2. While the ice cream softens, twist apart cookies.  Scrape off cream filling into one bowl, toss cookies into food processor.  (crumbs can also be made by placing cookies into zip-lock baggie and run over with a rolling pin)
3. Crush the cookies to fine crumbs.  Add the melted butter and mix until moist and a wee bit sticky.
4.  Place some plastic wrap over bottom of spring form pan then put together.
5.  Add half the cookie crumbs to the bottom of the pan and pat down.  If you like the crumbs on the sides of your cake as well, press along the side of the pan as well.
6.  Spoon in your softened ice cream until pan is half full. Top with the last of your crumbs.  Fill remaining half of the pan with your ice cream.
7.  Crumble the cream filling (from the cookies) and sprinkle on top of the ice cream.
8.  Place in freezer until well frozen.
9.  Once well frozen, carefully remove side of spring form pan, using the plastic wrap slide cake off bottom of pan onto plate.  (one that can go into the freezer would be perfect)
10. Sprinkle chocolate sprinkles on top of cake.  Slice and serve.  For extra chocolaty treat, top with fudge topping.

[Jamie]

This may be common for all you "Mercans" over there in the US of A - but before the holidays I wanted to share my brother's fabulous homemade Cranberry Relish Recipe - he gave this to me in the early 1980's.

CRANBERRY RELISH

1 1/2 cups water
1/4 cup honey
3 cups whole fresh cranberries
1 orange with zest (try and get untreated oranges)
1 tsp ground ginger
dash ground cinnamon
dash ground cloves
dash ground cardamom

Heat 1 cup water.

Add cranberries, simmer, covered 10 minutes, uncovered 10 minutes, stirring occasionally.

Grate the zest of the orange.

Peel the orange and cut the fruit into chunks, keeping as much of the juice as possible.

Add orange chunks and zest to the cranberries with 1/2 cup water. Add spices and honey and continue simmering for another 20 minutes, stirring often.

Chill and serve.

Scrumptious!

[Icy]

Hey Mudflat Cooks!

In case you haven't seen it, we're putting a group together with the goal of publishing our recipes as a book....and are looking for people interested in helping with the project.

Take a look at this thread...and sign up today!

http://www.themudflats.net/forum/index.php/topic,5018.0.html

If you haven't downloaded our pdf version of the Mudflats Cookbook yet, here's the link:

http://www.themudflats.net/forum/index.php/topic,4814.0.html

[Deb aka commando coalfire]

Okay those in the frozen north here is my vegetable soup recipe works well in a crock pot but also on a wood stove. Ingrediants can be done from scratch with dry beans and your own broth or from the can. You may certianly add meat or use chicken broth if you so choose.
Vegetable Soup
2 cans vegetable broth
1 12 oz can V-8 juice
1 can kidney beans
1 can garbanzo beans
2 stalks celery chopped
1 carrot chopped
1/2 cup frozen corn
1/2 cup frozen peas
 Pasta of your choice (my favorite is cheese tortailini)

Combine stock, V-8, beans and vegetables cook until cerlery and carrots are done to your taste add pasta (about 2 cups uncooked I prefer to cook it seperatly then add it but you can also toss it in the pot) Crock pot takes about 5 hours on high.

[CO Almost Native]

Jamie

I am definitely going to try your brother's cranberry relish- I need a good recipe, and there yours was

[Jamie]

Jamie

I am definitely going to try your brother's cranberry relish- I need a good recipe, and there yours was

Great CO!! Let me know how you like it. It is delicious!

[Rubo]

Many years ago a friend of my sister's who managed a restaurant gave her a recipe for Ceasar Dressing which over the years has been modified by our family.  It is fabulous and adaptable to your own tastes easily!

Homemade Ceasar Dressing  (use fresh)

Combine in a blender:

1/3 cup Olive Oil
1/2 cup Parmesan Cheese
1 whole Egg
Juice from one whole fresh lemon (squeeze that puppy!)
3/4 T Worchestershire or white wine  (different wines give different flavors)
1/2 teas. Dry Mustard
2 Garlic Cloves
Anchovies or Anchovy Paste to taste
Salt and pepper to taste

Even if you don't like anchovies, I recommend you put a few in there anyway, it really gives the dressing a robust flavor that leaves it otherwise lacking.  Quicky, easy and gourmet~!

[Jamie]

Oh Rubo! Looks fabulous. Thank you so much, I will most definitely try it.

[the problem child]

Yay Rubo, a gal who isn't afraid to cook with raw eggs. That is, to within 1 garlic clove, the caesar salad dressing I make, too. (And I keep the Parmesan out to mix in with everything while making the salad.) And to those who don't like anchovies, if you even just WIPE an anchovy around the bowl that the salad is mixed in, you get the required smell without the fishy bits.