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Cookbook 9-27

“Mayonnaise With A Mexican Twist”

2 egg yolks
1 egg
1 T. dijon mustard
3 T. lime juice
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 c. vegetable oil
1/2 c. extra virgin olive oil
(optional) 2 T. chipotle sauce and sriracha sauce combined

Take 2 egg yolks and 1 egg and place in a blender. Add the mustard, juice, salt and pepper. Turn on slowly and add the vegetable oil and bring up to medium low speed, then add the olive oil. You can add the chipotle and sriracha sauce if you want it

TV Show on PBS, Patty’s Mexican Table
Frank, from east of Moberly

“Berry Cream Muffins”

4 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 1/4 tsp. baking powder
1 tsp. salt
3 c. fresh raspberries or blueberries
4 large eggs, light beaten at room temperature
2 c. sour cream
1 c. canola oil
1 tsp. vanilla flavor

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the fresh berries and toss gently. Combine the eggs, sour cream, oil, and vanilla. Mix well. Stir in the dry ingredients until moist. Fill a greased muffin pan 2/3rd full. Bake at 400 for 20-25 minutes, until a toothpick comes out clean. Makes about 2 dozen.

Flossie Glass, Moberly

(from the Old Farmer’s Almanac)
“Fall Pumpkin Pickles”

4 c. pumpkin, peeled and cut into bite-size cubes (use a “cooking” type of pumpkin–usually called “sugar pumpkins” or called “pie pumpkins”. They’re round and small)
1 1/2 c. sugar
1 1/2 c. apple cider vinegar
10 whole cloves
2 sticks cinnamon

Steam pumpkin until barely tender, about 10 minutes (don’t let pumpkin touch the boiling water or it will get mushy). Drain thoroughly and set aside. In a saucepan, combine sugar, vinegar, cloves, and cinnamon, and simmer, covered, for 20 minutes. Add pumpkin, return to a simmer, cover, and cook for 3 minutes more. Remove from heat and leave pumpkin in the syrup; refrigerate for 24 hours. Heat mixture to simmering and cook for 5 minutes. Remove spices and pack pumpkin into sterilized pint jars, then fill with the syrup. Seal and process for 10 minutes in a boiling water bath. Makes about 3 pints.

from the Old Farmer’s Almanac

“Fried Apple Pies”

(Crust)
2 c. flour
3 tsp. baking powder
1/4 c. shortening
2/3 c. milk
1 tsp. salt

Cook one pound of apples until mushy stage. Mix the flour, baking powder, and salt together. Cut in shortening and add milk. Roll very thin and let stand for 30 minutes. Cut circles using a saucer as a guide. Place 1 T. of the apples in each cut-out circle. Moisten edges with milk and seal well with a fork, pressing firmly, but do not pierce the dough. Deep fat fry until brown and drain well on a paper towel. Grease should be 375 degrees. Makes 12.

Leanna Kottman (3rd KWIXland Cookbook)


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