Staff Appreciation Recipes

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Caramel Apple Cupcakes

1 cup firmly packed light brown sugar
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
2 large eggs
2 cups flour 1 tablespoon baking powder
1/2 teaspoon salt
2 medium sized tart apples, peeled, cored and chopped small

Caramel filling
1/2 cup packed light brown sugar
55g butter
1/4 cup heavy cream
1 teaspoon vanilla extract

For the cake


* Preheat the oven to 350 degrees.
* In a large bowl, beat together the brown sugar, oil, cinnamon and vanilla with an electric mixer on medium speed.
* Add the eggs one at a time. Beat for 1 minute after each addition.
* In a separate bowl, sift together the flour, baking powder and salt.
* Slowly add the dry mixture to the wet mixture.
* Beat until well blended.
* Stir in the apples.
* Fill the cupcake liners to 3/4 full and bake for 20-25 minutes.
* Leave to cool in the pan.



For the filling

* In a saucepan over medium heat bring the brown sugar, butter and cream to a boil.
* Reduce heat to a simmer and continue stirring for 5 minutes.
* Remove from heat.
* Stir in the vanilla extract.

Salted Caramel Butter cream Recipe Frosting Ingredients:

* 1/4 cup sugar
* 2 Tbsp. water
* 1/4 cup heavy cream
* 1 tsp. vanilla
* 3/4 cup (1.5 sticks) salted butter, softened
* 2 cups powdered sugar

To Make Frosting

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring with a wooden spoon until completely smooth. (Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.) Set aside until cool to the touch, about 25 minutes.

Beat the butter ]in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).

***To frost 24 cupcakes, make a double batch of the frosting. But if you’re just spreading it on with a knife, one batch should be plenty! :)


Keep a close eye on the caramel as you make it! It goes from clear bubbles to the “amber” color within about 30 seconds, and then will burn pretty quickly thereafter.

Also, if you absolutely, absolutely don’t want to make the homemade caramel, you can substitute in some caramel topping to put into the butter cream instead.

Jennifer Barnes

Taffy Apple Pizza
 
1 package (18 oz) refrigerate sugar cookie dough
1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium granny smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped
 
Preheat oven to 350 degrees.  Shape cookie dough into a ball and place in center of round pan.  Roll to about 14 inches and 1/4 inch thick.  Bake 16-18 minutes or until lightly golden brown.  Remove from oven, cook for 10 minutes.  Carefully loosen cookie from pan and then cool completely on pan.
 
Combine cream cheese, brown sugar, peanut butter and vanilla in bowl, mix well.  Spread mixture evenly over cookie. 
Peel, core, and slice apples, arrange evenly over cream cheese mixture.  Microware ice cream topping on high 30-45 seconds; drizzle
evenly over apples.  Sprinkle top with chopped peanuts.

Sheryl Gaston



Giant Focaccia Sandwich


INGREDIENTS

* 5 1/2 cups all-purpose flour
* 1 cup quick-cooking oats
* 2 (.25 ounce) packages active dry yeast
* 2 teaspoons salt
* 2 1/4 cups water
* 1/2 cup molasses
* 1 tablespoon butter
* 1 egg, lightly beaten
* 1 tablespoon dried minced onion
* 1 tablespoon sesame seeds
* 1 teaspoon garlic salt
* SANDWICH FILLING:
* 6 tablespoons mayonnaise
* 2 tablespoons prepared mustard
* 6 leaves lettuce
* 3/4 pound thinly sliced ham
* 6 thin slices Swiss or Cheddar cheese
* 4 slices red onion, separated into rings
* 1 medium green pepper, sliced
* 2 medium tomatoes, thinly sliced



DIRECTIONS

1. In a large mixing bowl, combine the flour, oats, yeast and salt. In a saucepan, heat water, molasses and butter to 120 degrees F-130
degrees F. Add to dry ingredients; beat just until moistened. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Press dough onto a greased 14-in. pizza pan. Cover and let rise until doubled, about 30 minutes. Brush with egg. Sprinkle with onion,
sesame seeds and garlic salt. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove to a wire rack to cool. Split the focaccia in half horizontally; spread mayonnaise and mustard on cut sides. On bottom half, layer lettuce, ham, cheese, onion, green pepper and tomatoes. Replace top half. Chill until serving. Cut into wedges.


Corn Chowder with Roasted Poblanos

Ingredients:
2 T butter
1 large onion diced
2 cloves garlic minced
1 stalk celery, chopped
1/4 c + 1 T flour
6 c vegetable stock
2 c milk plus 1/4 cup half and half
1 1/2 lbs, new potatoes, unpeeled and diced (I used Yukon Gold)
3 poblano chilies, roasted and chopped
1 16 oz. pkg frozen corn
1 red pepper, roasted and chopped
a couple good pinches of cayenne pepper or smoked paprika


In a large pot, melt the butter and add onion, celery and garlic. Reduce to low and add the flour, stirring to make a roux. Cook over low heat to allow the flour to cook out. Turn heat to high and slowly whisk in the stock. Add the milk and bring soup to a rolling simmer, stirring often. Add the potatoes, chilies, peppers and corn. Simmer uncovered for 30 min or until potatoes are cooked through. Add cayenne pepper to taste. Top with goodies like: a squeeze of fresh lime juice, sour cream, chopped cilantro or oregano, avocado, grated sharp cheddar cheese.

Marsha Lane



Harvest muffins


For Topping:
4 tbsp butter, softened
1/4 c flour
1/4 c dark brown sugar
1/4 c granulated sugar
1/2 tsp cinnamon
1/2 c rolled oats
pinch salt

For Muffins:
1 c all-purpose flour
1 c whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp cardamom
1/4 tsp ground clove
1/2 tsp salt
3/4 c butter, melted & cooled
1 c dark brown sugar
2 eggs
1 tsp vanilla extract
1 c canned pumpkin
1 apple, peeled, cored & chopped or grated
1/2 c chopped, toasted pecans
1/2 c dried cranberries

Heat oven to 375 degrees.  Line muffin tin w/ papers or spray w/ cooking spray.

To make topping, in medium bowl, rub together all ingredients til crumbly and well combined.  Set aside.

To make muffins, in a large bowl, whisk together all dry ingredients.  In another bowl,  whisk together the melted butter and brown sugar.  Whisk in eggs & vanilla, then stir in pumpkin.  Gently but thoroughly mix in dry ingredients, mixing until just incorporated.  Stir in apple, pecans and cranberries.  Divide batter btwn prepared muffin cups.

Sprinkle a bit of topping over each muffin.  Bake for 20 to 25 minutes, or until wooden pick inserted in center comes out clean.  Allow to cool in pan for 5 minutes, then finish cooling on rack.

Angie Senser