Apple Pie Crumb Cake Muffins

For Muffins:
1 1/2 cups flour (we used whole wheat pastry flour)
1/4 cup plus 2 T raw (turbinado) sugar (we forgot the extra and they still tasted great!)
1 t baking powder
1 t baking soda
1 t ground cinnamon
1/2 t ground allspice
1/8 t ground cloves
1/4 t salt
3/4 cup apple cider or applesauce
1/3 cup canola or olive oil
1 t vanilla extract
1/2 cup grated apple
1/2 cup chopped apple (1/4 inch pieces)

For topping:
1/4 cup flour
1/4 cup brown sugar
1/2 t ground cinnamon
1/4 t ground allspice
Pinch of salt
3 T canola or olive oil

Prepare the topping by mixing all the dry topping ingredients together in a small bowl. Drizzle the oil while mixing with your fingertips until crumbs form. Set aside.

Preheat oven to 375 degrees and lightly grease a 12 – muffin tin.

In a large mixing bowl, mix together all the dry muffin ingredients. Create a well in the center and add the apple cider, oil, and vanilla. Mix, then fold in the grated and chopped apple.

Fill each muffin cup 2/3 full. Sprinkle the crumb topping over each muffin. Bake for 22 minutes.

Farfalle With Hot Italian Sausage, Tomatoes and Basil Recipe #304043

50 min | 15 min prep

SERVES 6 -8

This is from Recipezaar.  I made this quick jam yesterday and it is wonderful!  I did not end up doubling it, since the liquid pectin itself warned not to.  I made two single batches and then boiling-water-bathed all the pints together.  The yield was more than the recipe stated (I have changed what it said to reflect it): 8 pints and about 6 oz for the fridge.

Yield:  8 half-pint jars

— Jackie

1 gallon peeled, cored, chopped ripe tomatoes
2 cups chopped celery
2 cups chopped onions
1 1/2 cups chopped sweet bell peppers
1 cup brown sugar
1/2 cup corn syrup
1 clove garlic, minced
1 Tbsp paprika
1 Tbsp salt
1/2 cup vinegar

Makes 6 pints

8 cups chopped lemons (14 lemons)
2 cups honey
4 cups cane sugar
1 1/2 cups water
2 packets liquid pectin (6 ounces)

Sterilize your jars.

Combine lemons, honey, sugar and water together in non-reactive pot. Bring to a boil, reduce temperature and let simmer for 30 minutes.

Add pectin to the fruit and let it gently boil for 5 minutes.

Remove from heat and fill jars. Apply lids and rings and process in a water bath for ten minutes. Let the marmalade sit overnight, to give the pectin time to fully activate.

2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup millet, lightly toasted (see instructions above)
3 eggs
1/2 cup milk or runny yogurt
1 teaspoon vanilla extract
6 tablespoons butter
1 cup of brown or maple sugar (honey or maple syrup are also good sweeteners for these muffins, just omit the milk in that case to account for the liquid).

Preheat oven to 375 degrees and grease a 12 cup muffin tin (with butter or cooking spray). You can use muffin liners if you prefer.

In a medium bowl, whisk together the dry ingredients. Set aside.

In a two-cup measuring cup, combine milk/yogurt, eggs and vanilla (if you add the milk/yogurt first, the measuring cup does double-duty, allowing you to measure and mix in the same vessel. I’m always looking for ways to save on dishes and this is one of my favorite tactics). Set aside.

Cream the sugar and butter together. You can do this in the bowl of a stand mixer, in a regular bowl with a hand-held mixer or a pastry blender.

When the butter and sugar is well incorporated, add in the rest of the wet ingredients. Mix to incorporate. Add the dry ingredients in 3 stages, mixing well before adding more.

Spoon evenly into the 12-cup muffin tin. When all the cups are filled (this batter doesn’t rise a ton, so it’s okay to fill them fairly full), bang it gently on the counter a couple of time to settle the batter. Bake for approximately 20 minutes, until the tops of the muffins are a burnished brown and a tester stick comes out mostly clean.

I found this recipe at http://www.foodinjars.com.

Yield: 2/3 cup

Kansas City Dry Rub

VANILLA

• 2 cups sugar
• 1 1/3 cups cornstarch
• 1 teaspoon salt
• 4 cups milk
• 2 teaspoons vanilla

CHOCOLATE

• 3 cups sugar
• 1 1/3 cups cornstarch
• 1 teaspoon salt
• 1 1/2 cups cocoa
• 4 cups milk
• 2 teaspoons vanilla

BUTTERSCOTCH

• 4 cups packed brown sugar
• 1 1/3 cups cornstarch
• 1 teaspoon salt
• 4 cups milk
• 2 teaspoons vanilla
• 4 tablespoons butter

THE VOELLER DRESSING
1 c. olive oil
3 T. Dijon mustard
2 T. Bragg’s™ Liquid Amino, tamari, or soy sauce
2 T. honey
2 T. lemon juice
1 T. thyme
1/2 t. pepper
This dressing stores very well in the refrigerator. The Voeller Dressing can also be served over pasta, potatoes,& vegetables
& can be used as vegetable dip. (Bragg’s™ is much better than soy sauce, & makes a big difference in flavor.)
makes about 1 1/2 c.

More of the Voeller’s healthy recipes can be found at www.thetwosisters.com

• 24 pounds tomatoes (equals about 34 cups cored, skinned, and quartered)
• 2 pounds green peppers (equals about 4 cups seeded, chopped)
• 12 ounces hot peppers (equals about 1 cup seeded, chopped)
• 2 pounds onions (4 whole onions)
• 3 TBS tobasco/hot sauce
• 2 2/3 cups vinegar
• 1/2 cup salt
• 1 TBS chili powder
• 8 cloves garlic, minced
• 1/3 cup sugar
• 2 tsp pepper
• 1 can (6 ounces) tomato paste
• 1 tsp cumin
• 1 TBS oregano

Blanch, peel, core, and quarter tomatoes. Let sit overnight. The next day, drain the tomato juice off (and can it!). Seed and dice green and hot peppers (use gloves). Sit overnight and drain, discard liquid. Chop onions. Sit overnight and drain, discard liquid.

Combine everything in a stock pot. Cook for 3-4 hours. The longer it cooks, the spicier it will be. Pour into hot jars, leaving 1/2″ headspace. Process 45 minutes in a water bath canner (this is for 4000-6000 feet elevation, adjust).

Radish Relish

3 cups stemmed radishes
2 large ribs celery
1 large red onion
2 tsp salt
1 cup sugar
1 tbls mustard seed
2 tsp dill seed
1/2 tsp celery seed
1 cup vinegar
2 tbls prepared horseradish

Put the radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix with remaining ingredients and allow to stand three hours. Bring to a boil in a large pan and cook ten minutes. Pour into hot jars, leaving half-inch head space. Adjust lids and process 1/2 pints and pints in a boiling water bath for 20 minutes.

The next recipe was found in "Pleasures of Colonial Cookery," and is dated ca. 1720. Take that with a grain of salt, though, because it's doubtful a pickling recipe from that time would have used so much sugar. Either way, it tastes great.

2 dozen radishes
1 cup sugar
1 cup cider vinegar
1 tbls mustard seed
1/2 tsp celery seed
2 tsp dill weed

Stem radishes. Cut into roses if desired 

Mix all other ingredients in a saucepan. heat until sugar is melted and mixture is clear. Add radishes.

Keep in fridge, or can in a boiling water bath 20 minutes. One cautionary note: Over time, the radishes get all puckered and wrinkly looking. This does not affect the flavor, but can be off-putting to some people. So you might want to keep the batches small, and use strictly as a refrigerator pickle.