9-15 Recipes
Chicken Curry
Eva Collins, Irvine
2/3 cup butter
3 cups Raisin Bran
2 tsp. salt
2 Tbsp. flour
1/4 tsp. pepper
2 cups half-and-half cream
2 Tbsp. flaked coconut
2 1/2 cups turkey or chicken, chopped
2 Tbsp. Chutney, optional
1 to 2 Tbsp. curry or to taste
Melt 1/3 cup butter and combine with Raisin Bran, and 1 tsp. salt. Melt other 1/3 cup butter. Blend in flour, 1 tsp. salt, pepper and Curry. Stir in half-and-half. Cook over low heat until thick. Fold in chicken, coconut and chutney. Line shallow 1 1/2 to 2-quart casserole with Raisin Bran and fill with chicken mixture. Bake at 350 degrees until hot and bubbly.
Pumpkin Cupcakes
Selena Neal, Irvine
1 pkg. (2-layer size) spice cake mix
1 cup sour cream
1 (15 oz.) can pumpkin
1/4 cup oil
3 eggs
Heat oven to 350 degrees. Beat all ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups. Bake 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans for 10 minutes; remove from pans. Cool completely. Frost with Cinnamon-Cream Cheese Frosting.
Cinnamon-Cream Cheese Frosting:
1 (8 oz.) pkg. Philadelphia Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 (16 oz.) pkg. powdered sugar
1 1/2 tsp. ground cinnamon
Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon and spread over cupcakes. Store in refrigerator.
German Dutch Apple Cake
Jewell Edwards, Irvine
1/2 cup shortening
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 1/4 cups flour
1/4 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
1 cup buttermilk
2 cups apples, one peeled and diced
Cream shortening, sugars and eggs. Add flour, salt and cinnamon. Dissolve soda in buttermilk and add to batter. Add apples and fold in. Pour in a 9 X 13-inch greased pan and add topping.
Topping:
1/2 cup brown sugar
1/2 cup chopped nuts
1/4 cup granulated sugar
1/2 tsp. cinnamon
Mix topping ingredients and put on top of cake. Bake at 350 degrees for 35 to 40 minutes.
Finnish Pancake
Dorothy Boian, Irvine
4 eggs
1/4 cup honey
3/4 tsp. salt
2 1/2 cups milk
1 cup flour
4 Tbsp. butter
Sliced peaches
Honey
Preheat oven to 425 degrees. Put a 10-inch oven proof heavy skillet in the oven for about 10 minutes. Meanwhile, in a blender, combine eggs, honey, salt and milk; add flour. Mix until blended smooth. Add butter to pan in oven. When butter is melted, pour batter into hot pan. Bake for 25 minutes, or until well browned. It is done when it won’t jiggle. Serve immediately. Cut into wedges and top with peaches and honey. Serves 5. Note: Best topped with your favorite fruit and powdered sugar.