Apple Muffins

Autumn is prime time for apples. This apple muffin recipe makes delicious muffins that have a nice cinnamon topping that would be great any time, but especially when apples are in prime season. These muffins are especially good warmed up. 

Any type of apple can be used for this recipe. I used fuji apples, which are my household's favorite apple. Mom's recipe calls for filling 18 muffin cups, but I filled 12 muffin cups. This recipe could also be done as a 9x9 cake. These muffins make a delicious dessert or anytime snack.

Apple Muffins 

• 2 cups flour
• 1/2 cup sugar
• 3 tsp. baking powder
• 1/4 tsp. salt
• 1 cup coarsely chopped, peeled apple
• 1 egg
• 1 cup milk
• 1/4 cup butter, melted
• Topping: 1/3 cup brown sugar and 1 tsp. cinnamon

Sift together dry ingredients; add apples. Combine liquid ingredients and add, mixing just enough to moisten. Turn into buttered muffin cups. Mix topping ingredients and sprinkle on top of muffins. Bake at 400 for about 20 minutes. Enjoy!

Chocolate Sauce Parfaits

When looking for a cool treat, rather than a hot fudge sundae, this recipe is for cold fudge sundaes. These parfaits come together quickly because the chocolate sauce could not be easier to make. The hardest part about making these parfaits is getting even layers. No matter how the end product looks, it will taste great with the contrast of the cool chocolate with creamy ice cream. If you do not have parfait glasses, any type of glass or bowl would work. I used wine glasses.

When I made these parfaits, I used chocolate chip cookie dough ice cream. Just about any flavor of ice cream could work. I did top the parfait with whipped cream. Maybe next time, I will add a cherry on top.

Chocolate Sauce Parfaits 

• 6 Tbsp. cocoa
• 1 cup sugar
• 3/4 cup evaporated milk
• 1/4 cup butter
• 1/8 tsp. salt
• 1/2 tsp. vanilla

Chill parfait glasses. Prepare the sauce by combining cocoa and sugar in a saucepan. Blend in the milk. Add the butter and salt. Cook, stirring constantly until the mix just begins to boil. Remove from heat; add vanilla. Cool to room temperature. Alternately layer sauce and ice cream in glasses. Return to freezer until serving time. Remaining sauce can be stored in the refrigerator. Enjoy!

Chilled Cucumber Soup

Sometimes in August or September, my garden is producing something in excess that I am forced to find new ways to use. Currently, it is cucumbers. Because my cucumbers are so leafy, sometimes cucumbers get hidden and overgrown. My niece-in-law, Shuyan, suggested making a chilled cucumber soup as a way to salvage the overgrown cucumbers. This recipe is the result of that conversation.

The recipe below yields two bowls of soup, but can easily be increased to use more cucumbers. Lemon juice can be used instead of lime juice. If you do not like or do not have mint, other seasonings such as dill or basil would be great.

Chilled Cucumber Soup 

• 1 cucumber
• 1/2 cup yogurt
• 1 tsp. olive oil
• 1/2 clove garlic
• 1 tsp. lime juice
• several mint leaves
• salt and pepper, to taste

Peel and chop the cucumber. Place in a blender. Add yogurt, olive oil, garlic, lime juice, mint, salt, and pepper. Blend until smooth. Refrigerate for at least one hour. Garnish with extra mint leaves. Enjoy!

Crab Sandwiches

This recipe is in Grandma's handwriting. I do not know where she found the recipe, but the sandwiches are delicious, so I am glad that she found it. This recipe is a variation on a chicken salad or tuna salad. I especially like the use of Worcestershire that gives the sandwiches a great flavor.

I made these sandwiches as open-face sandwiches, but they might be easier to eat as a closed sandwich. Grandma's recipe uses canned or frozen crabmeat, but I used imitation crab, which is what I grew up eating thinking it was real crab. If you are in a location that has access to local, fresh crab, use that instead. But in Chicago, imitation crab might be the best option.

Crabmeat Sandwiches 

• 6 slices bread, toasted one side
• 6 ounces crabmeat
• 1/4 cup mayo
• 1 Tbsp. lemon juice
• 1 tsp. dried minced onion
• 1 tsp. Worcestershire sauce
• 1 egg white, beaten 

Combine crabmeat, mayo, lemon juice, onion, Worcestershire sauce, and egg white. Spoon mixture on untoasted side of bread. Place under broiler and broil for 4-5 minutes until top begins to brown. Enjoy!

Mocha Chiffon Pie with Rum

This pie is quite tasty but takes a bit of work to come together. It might be best to make it a day before and allow it to refrigerate overnight to become more set. So plan to make this pie ahead and resist the temptation to dig into the pie before it is set. This pie should be kept refrigerated. If you need to have it out of the refrigerator for a little bit, try to freeze it for a few minutes to help it stay cooler longer.

The chocolate blended with coffee and rum creates a complex flavor for this pie that is more than just chocolate alone. I used the crumb crust option because it was easier not to turn on the oven on a hot day. Either type of crust would be delicious. This pie is a great option when you need something to make ahead.

Mocha Chiffon Pie with Rum 

• Baked pie shell or crumb crust
• 1 envelope (1 tablespoon) unflavored gelatin
• 1/4 cup cold water
• 3 ounces unsweetened chocolate
• 1 3/4 cup milk
• 3 eggs, separated
• 3/4 cup sugar
• 1 Tbsp. instant coffee
• 1 tsp. vanilla
• 2 Tbsps. rum or brandy
• 1/4 tsp. salt
• optional: whipped cream and shaved chocolate

Have the crust ready. Soften the gelatin in the cold water. Melt chocolate in the milk and blend well. Beat egg yolks with sugar and slowly add to hot milk and chocolate, mixing well. Cook gently, stirring constantly until the custard will coat a spoon. Add instant coffee, vanilla, rum, salt, and gelatin. Cool until mixture begins to congeal. Beat mixture and fold in the stiffly beaten egg whites. Turn into prepared pie shell and chill until set. Garnish with whipped cream and shaved chocolate before serving. Enjoy!

Holly's Chicken Salad

Holly has made a delicious chicken salad for family parties recently. Holly's recipe results in a delicious treat. And, as with many recipes, substitutions can be easily done to meet your preferences. I especially like the addition of goat cheese that adds a tangy taste to the salad.  This chicken salad can be enjoyed on its own, on crackers, as a sandwich, or any way you like. Recently at Meem's birthday party, Holly served this chicken salad on jalapeno pepper from her garden.

When Holly makes this recipe, she uses shredded chicken that she has cooked herself, which makes it so mush more tasty. Or if you do not have lots of time, you can use canned chicken that has been rinsed and drained. Holly also does not always use all the nuts. I used all three types of nuts to give it a try. And you could leave out the nuts. When I made this recipe, I used chives from my garden instead of green onion and Greek yogurt instead of sour cream.

Holly's Chicken Salad 

• 1 1/2 cups shredded cooked chicken
• 1/2 cup chopped celery
• 1/3 cup chopped green onions
• 1/2 cup mayo
• 1/4 cup sour cream or Greek yogurt
• 1/4 tsp. mustard powder
• 1 Tbsp. dill
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 1/4 cup chopped pecans
• 1/4 cup chopped almonds
• 1/4 cup crumbled goat cheese

Mix together all ingredients, except for the goat cheese. Crumble goat cheese on top. Enjoy!

Patacones

While in Ecuador, patacones were frequently served as a side dish for all meals: breakfast, lunch, and dinner. Patacones are also known as tostones in other parts of Latin America and are twice-fried plantains pieces. The name patacones comes from the coin known as patacon, a colonial Spanish silver coin. 

Patacones are usually made from green plantains. In Chicago, I can find greenish plantains that are just starting to turn a bit yellow. Plantains are from the banana family, but green (unripe) plantains must be cooked before eating due to their higher starch content. It is best to use a cooking oil with a high smoke point, such as refined avocado oil, that can be heated higher without burning. Patacones can be eaten as a side dish or a snack. They can be eaten plain or dipped in Ecuadorian Mayo or other sauce. Patacones can be seasoned while cooking or after cooking with flavors such as garlic, cumin, or cinnamon. Patacones are best served fresh from cooking, but they are pretty good leftover.

Patacones 

• 2 green plantains
• cooking oil, such as refined avocado oil
• optional seasoning

Peel the plantains by cutting lengthwise only skin deep, then use the knife to raise the skin and peel it off. Cut the plantains into one-inch slices. Heat oil over medium high heat in a frying pan and fry the plantains on both sides until they start to turn yellow but not golden.

Remove the plantains and place on paper towels to drain the oil. While still warm, use the bottom of a glass to gently smash and flatten the plantains. Optional: sprinkle the plantains with seasoning, if desired. Reheat the oil and fry the plantains until golden on each side, about two minutes per side. Remove and drain again on paper towels. Enjoy!