Spicy Apricot Bread

1/3 cup chopped dried apricots
1/2 cup pineapple juice
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 egg
2 tablespoons vegetable oil
3/4 cup buttermilk

Place apricots and pineapple juice in a small saucepan. Warm over medium heat until bubbling.  Remove from heat and set aside to cool.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 5-inch loaf pan.

In a large bowl, mix together whole-wheat flour, all-purpose flour, baking powder, baking soda, brown sugar, ginger, coriander, and cinnamon.

In a separate bowl, beat together egg, vegetable oil and buttermilk; combine with cooled apricot mixture. Gradually stir buttermilk/apricot mixture into flour mixture until blended.  Pour batter into prepared loa f pan.

Bake in preheated oven for 50 minutes or until a wooden pick inserted into center of the loaf comes out clean.

Let cool 5 minutes, then loosen sides of loaf with a blunt knife. Remove from pan and allow to cool completely on a wire rack before slicing.

Makes one 9 x 5-inch loaf.

Rum Glazed Fruit Bread

2 1/2 cups granulated sugar
2 1/2 cups mashed ripe bananas
3 eggs
1 small can crushed pineapple
1 (8 ounce) jar drained and chopped maraschino cherries
3/4 cup vegetable oil
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup chopped pecans
3/4 teaspoon vanilla extract

Preheat oven to 300 degrees F. Grease a tube pan and dust lightly with flour.

Mix sugar, bananas, eggs, pineapple and cherries. Combine with oil. Combine flour, salt and soda and stir into first mixture. Add nuts and vanilla extract, then mix well. Pour dough evenly into the pan. Bake for one hour and 45 minutes. Cool on a wire rack.

Rum Sauce or Glaze
1/2 cup butter
1 cup granulated sugar
1/4 cup rum
1/4 cup water

In a saucepan, combine ingredients, bring to a boil and boil for three or four minutes. Pour half of the glaze over the cake while still in the pan.

Let cool, then turn cake onto pla te and pour remaining glaze over the top.

Round Raisin Nut Bread

2 cups raisins
2 cups water
2 teaspoons baking soda
2 eggs
1 1/2 cups granulated sugar
Dash of salt
1 1/2 teaspoons vanilla extract
3 cups flour
1 cup chopped English walnuts

Preheat oven to 350 degrees F. Grease 4 to 6 empty clean soup or vegetable cans and line with wax paper.

Combine raisins, water and baking soda in a small saucepan. Bring to a boil. When mixture begins to foam, remove from heat and set aside.

In a large bowl, beat together eggs, sugar, salt and vanilla extract. Add raisin mixture, alternating with flour. Stir in nuts. Pour into prepared cans. Bake oven for 1 hour or until top springs back when touched. Allow to cool slightly, 5 to 10 minutes.

Run a knife between the can and the wax paper to loosen bread and turn out.

Makes 4 to 6 mini loaves.

Sweet Potato Cornbread

Source: Bon App?tit - November 1998

1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (1 stick) chilled unsalted butter,
    cut into 1/2-inch pieces

Preheat oven to 375 degrees F. Butter 9-inch square baking pan.

Pierce sweet potatoes in several places. Microwave on HIGH until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.

Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepare d pan.

Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes.

Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)

Serves 10 to 12.

White Gingerbread

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1/2 cup butter or margarine
1 beaten egg
1/2 cup either sour milk or buttermilk

Preheat oven to 350 degrees F. Grease a 9-inch square pan. Set aside.

Put dry ingredients into a food processor.  Mix thoroughly.  Add butter cut into slices.  Mix until fine crumbs form.  Remove 1 cup of the dry mixture and reserve for topping.

Mix egg and sour milk together and add through feed tube.

Spread the batter in the pan. Smooth the batter, and top with reserved crumb mixture.

Sweet Cornbread Squares

3 cups Bisquick
1 cup granulated sugar
1/3 cup cornmeal
2 1/2 teaspoons baking powder
1 1/4 cups milk
3 eggs
1 cup butter or margarine, melted

Preheat oven to 350 degrees F. Lightly spray a 13 x 9-inch pan with nonstick spray.

In a bowl, stir together the baking mix, sugar, cornmeal and baking powder; set aside.

In a separate bowl, whisk together the milk, eggs and butter. Add to the dry ingredients; stir just until smooth. Spread the batter into the prepared pan.

Bake the cornbread 35 minutes or until the top is lightly browned. Cool slightly; cut into squares.

Serve warm.

Spicy Peach Nut Bread

2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
2 tablespoons softened butter
1 (16 ounce) can (2 cups) sliced peaches or
    apricot halves, drained (reserve syrup)
1/2 cup reserved syrup
2 eggs
1 cup chopped nuts
1 cup raisins (optional)

Preheat oven to 350 degrees F. Using solid shortening, generously grease and flour a 9 x 5-inch or 8 x 4-inch loaf pan.

Lightly spoon flour into measuring cup; level off.

In large bowl, blend ingredients at low speed until moistened. Beat for 2 minutes at medium speed. Stir nuts into batter. Pour into prepared pan. Bake 60 to 70 minutes until a wooden pick inserted in center comes out clean.

Immediately remove from pan; cool completely. If desired, drizzle with confectioners' sugar glaze. Store tightly wrapped in refrigerator.

Taco Filling

1 large, ripe tomato, roasted, then
  peeled and roughly chopped
1/2 small onion, chopped
1 clove garlic, peeled and chopped
1 tablespoon lard or vegetable oil
1 whole chicken breast, cooked,
    skinned, boned and shredded
1/2 teaspoon salt

Combine tomato, onion and garlic in a blender and process until very smooth. Heat the lard or oil in a medium-size skillet over medium-high heat. When quite hot, add the pur?e and stir constantly until it is thick and reduced, about 4 minutes.

Stir in the chicken, remove from the heat and season with salt.

To make tacos, quick-fry 12 corn tortillas to soften them. Drain well on paper towels. Place 2 tablespoons of filling across each tortilla, roll up and secure with wooden picks. Cover with plastic wrap.

Add more oil to what is in the skillet and heat to medium-high heat. When quite hot, place 6 tacos in the oil. Fry, turning occasionally, until all sides are lightly browned and crispy, about 4 minutes. Drain on paper towels and keep warm in a slow oven while frying the remainder.

Serve tacos over a bed of shredded lettuce, and drizzle with crema. Dollop guacamole down the center and sprinkle with grated cheese.

Sweet Potato Cornbread

1/3 cup plus 2 tablespoons vegetable oil, divided
1 cup mashed sweet potatoes or 1 (15 ounce)
    can, drained and mashed)
3 large eggs
1 1/2 cups milk or buttermilk
3 cups self-rising cornmeal mix*
1/2 cup granulated sugar (optional)

Preheat oven to 375 degrees F.

Put 2 tablespoons of oil into a cast-iron skillet and place skillet in oven to preheat. Combine mashed sweet potatoes, eggs and milk in a large mixing bowl. Blend until smooth. Add remaining 1/3 cup oil; cornmeal; and, if desired, sugar. Stir until just combined. Pour into preheated skillet. Bake for 40 to 45 minutes or until golden brown.

Serve warm.

* 1 1/2 cups yellow cornmeal, 1 1/2 cups all-purpose flour, 1 tablespoon plus 1 1/2 teaspoons baking powder and 3/4 teaspoon salt, combined, may be substituted for the self-rising cornmeal mix.

Chicken A La Jerusalem

This is a recipe from the Santa Anita Racetrack in California.

2 pounds chicken pieces
1/4 pound butter or margarine
Salt and pepper
1/2 pound small mushrooms
6 cooked artichoke hearts
1/2 cup cream sherry
1 cup cream or half-and-half
Mined parsley
Minced chives

Dredge chicken in flour.

Melt butter in large skillet. Add chicken and saut? until lightly browned. Season to taste with salt, pepper and nutmeg.

Wash mushrooms and pat dry. Add to chicken along with artichoke hearts. Pour sherry over all; cover, then simmer for 15 minutes, or until chicken is tender and most of the wine has evaporated.

Stir in cream. Add more cream if needed to thin sauce to desired consistency. Add parsley and chives and serve at once.

Makes 4 to 6 servings.

Chimichangas De Pollo

1 (3 1/2 pound) whole chicken
6 cups water
1 medium onion, studded with 2 whole cloves
2 stalks celery
2 large whole garlic cloves, peeled
1 bay leaf
2 tablespoons shortening
1 large onion, thinly sliced
1 garlic clove, minced
1 large tomato, cored and diced
1 jalape?o chile, chopped
1/4 teaspoon crushed leaf basil
1/8 teaspoon cinnamon
1/4 teaspoon crushed leaf oregano
1 teaspoon salt
1/8 teaspoon black pepper
8 flour tortillas, warmed

2 cups sour cream
1 cup guacamole
2 cups grated Cheddar cheese
Shredded lettuce (optional)
Tomato wedges (optional)

Place the chicken, water, onion, celery, 2 garlic cloves, and bay leaf in a medium-size stewing pot. Cook chicken at medium heat for approximately 1 1/2 hours, or until the chicken is tender. Allow chicken to cool, remove meat from bones, and chop.

Place shortening, sliced onion, and 1 minced garlic clove in a medium-sized skillet and saut? mixture at medium heat until onion is tender. Add the chopped chicken, tomato, jalape?o chile, and remaining seasonings and simmer at low heat for 10-15 minutes.

Place approximately1/2 cup of chicken mixture horizontally across the bottom half of each tortilla. Do not extend the mixture beyond 1 1/2 inches at the sides and bottom. Fold the sides in over the filling and roll the tortilla jellyroll style. Secure each roll with a wooden pick.

Heat 2-inches of shortening in a heavy pan at medium-high heat.

Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on absorbent towels.

Assemble the chimichangas by placing each rolled tortilla on a plate and garnish with 1/4 cup of sour cream, 2 tablespoons of guacamole,1/3 cup of cheddar cheese, lettuce, and tomato wedges.

Yield: 8 servings

Green Chile And Chicken Enchiladas

1 chicken
1 cup chopped onion
2 cloves garlic, mashed
2 cups broth
1 can mushroom or cream of chicken soup
1 can milk (canned or whole)
6 long medium hot green chiles, roasted and peeled
1 1/2 to 2 pounds Colby cheese
18 corn tortillas

Boil chicken (season with salt, pepper and onion flakes) until tender. Cut into small pieces, save the broth; need at least 2 cups.

In a skillet, brown onion slowly. Add cloves garlic and saut?; set aside.

Mix remaining ingredients except for cheese and tortillas. Add chopped chicken, onion and garlic. Rinse out skillet in which onion was cooked with a little of the broth. Let simmer 10 minutes.

Grate Colby cheese. Fry tortillas until soft (this only takes a couple seconds).

Layer the following in a 9 x 13-inch cake pan; start with a small amount of chicken mixture. Use 6 tortillas in each layer. Use chicken mixture and cheese between layers. Top with cheese. Bake at 350 degrees F for about 30 minutes.

Rhubarb Bread

2/3 cup vegetable oil
2 large eggs
1 1/2 cups packed brown sugar
1 cup sour milk (see note)
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups rhubarb, diced into 1/2-inch cubes
1 cup nuts, such as almonds or walnuts (optional)

Preheat oven to 350 degrees F. Grease and flour four 7 1/2 x 4-inch loaf pans; or two 7 1/2 x 4-inch pans and one 8 1/2 x 4 1/2-inch loaf pan; or two 9 x 5-inch loaf pans.

In large bowl using mixer, mix oil, eggs and brown sugar together until blended. Add milk and vanilla extract alternately with flour, salt and baking powder until just mixed. Fold in rhubarb and, if desired, nuts. Divide batter evenly among prepared pans.

Prepare topping and sprinkle over loaves before baking. Bake in preheated oven about 35 to 40 minutes for 7 1/2-inch pans, 45 to 50 minutes for 8 1/2-inch pans and 50 to 55 minutes for 9 x 5-inch pans, or until a wooden pick inserted into center comes out clean.

Remove and let cool in pans on rack 30 minutes to allow sugar topping to adhere to tops of loaves. Remove carefully and let finish cooling on racks. Makes 2 to 4 loaves, depending on size.

NOTE: To sour milk, add 1 tablespoon lemon juice or vinegar to 1 cup whole milk. Let stand 5 minutes.

1/2 cup granulated sugar
1 tablespoon butter (at room temperature)
1 teaspoon vanilla extract

With fork, blend all ingredients together until well mixed.

Achiote Butter-basted Turkey With Ancho Chile Gravy

Source: Bon Appetit

2 fresh poblano chiles
3 dried ancho chiles, stemmed, halved and seeded
1 (22 to 24 pound) turkey, giblets discarded
1 large white onion, quartered
3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons achiote paste (available in Latin American markets)
4 cups chicken stock
1/4 cup Masa Harina (corn tortilla mix, available in Latin American
    markets and many supermarkets)
Salt and pepper to taste

Char the poblano chiles over a gas flame or in a broiler until blackened on all sides. Enclose chiles in a paper or plastic bag. Let stand 10 minutes to steam. Peel and seed chiles.

Toast ancho chiles in a heavy, large skillet over high heat until the color darkens slightly and the chilies are fragrant, about 30 seconds per side. Transfer the ancho chiles to a medium-size bowl. Add enough hot water to the bowl to cover the chiles. Let stand until the chilies soften, about 20 minutes.

Puree four ancho chile halves with 1/2 cup soaking liquid in a blender. Add the roasted poblano chiles; puree. Season with salt and pepper. Drain the remaining two chile halves; chill. (Puree and soaked chiles can be made one day ahead. Cover separately and chill.)

Preheat oven to 350 degrees F.

Rinse the turkey inside and out, and pat dry. Sprinkle the turkey with salt and pepper. Cut the remaining two ancho chile halves into strips. Place the chile strips and onion in the turkey cavity.

Mix the butter and achiote paste in a small bowl to blend. Run your fingers between the turkey breast skin and meat to loosen. Rub half of the achiote butter over turkey breast under skin. Rub butter over the outside of turkey. Place turkey in a large roasting pan. Tuck wings under the turkey. Tie legs together to hold shape. Pour 1 1/2 cups of stock into the pan.

Roast the turkey 45 minutes. Tent the turkey loosely with foil. Cont inue roasting until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F, basting every 30 minutes with pan juices, about 3 1/2 hours. Transfer the turkey to platter. Tent with foil.

Pour the turkey pan juices into a measuring cup. Spoon off the fat from the pan juices, reserving 1/4 cup of fat. Add enough remaining stock to the pan juices to measure 3 cups. Return 1/4 cup fat to the roasting pan. Place the pan over two burners set at medium heat. Add the Masa Harina; whisk until the mixture resembles a paste, scraping up any browned bits, about 2 minutes. Gradually whisk in the pan juices. Add chile puree; simmer 4 minutes to blend the flavors. Season gravy with salt and pepper. Serve turkey with gravy.

Makes 14 servings.

Zucchini-pineapple Bread

3 eggs, beaten fluffy
2 cups granulated sugar
1 cup vegetable oil 
3 tablespoons vanilla extract
2 cups zucchini, peeled, grated and drained
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 (8 ounce) can crushed pineapple, undrained
1 cup nuts

Mix eggs, sugar, oil and vanilla extract. Add zucchini.

Sift dry ingredients into mixture. Stir in undrained pineapple and nuts. Pour into two greased and floured loaf pans. Bake at 350 degrees F for one hour.