published Wednesday, November 23rd, 2011

Fare Echange: Bran muffin, angel biscuit requests answered

Good morning, thankful readers. Our readers, readying for holidays, are hoping you can provide recipes for buckeye candy, apricot balls, a sausage casserole that contains Rice Krispies, a sugarless pumpkin mousse and a local source for real, fresh corn or flour tortillas.

First up today is Linda Leake of LaFayette, Ga., who got this recipe from a Canadian restaurant, Chez Piggy, and she says the recipe is delicious.

Maple Pumpkin Chiffon Pie

Crust:

1/3 cup butter

11/4 cups graham cracker crumbs

2 teaspoons powdered sugar

1/4 teaspoon ground ginger

Melt butter in saucepan. Stir in graham cracker crumbs, powdered sugar and ginger. Press into bottom and side of ungreased pie plate. Chill.

Filling:

1/4 cup hot water

1 tablespoon unflavored gelatin

1 cup maple syrup

3 eggs, separated

1/4 teaspoon coarse salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

11/2 cups pureed pumpkin

1/2 cup 35 percent butterfat cream, whipped

Whipped cream and finely chopped candied ginger for garnish

Place water in a mixing bowl. Stir in gelatin to dissolve. Place maple syrup, egg yolks, salt and spices in double boiler over simmering water. Stir frequently until dissolved. Remove from heat, and stir in pumpkin and gelatin mixture. Chill until partially set, about 1 hour.

Fold whipped cream into chilled pumpkin mixture. Beat egg whites until stiff, and chill until firm. Pour into pie shell. Top with whipped cream mixed with candied ginger. Makes 8 servings.

In answer to a seconded request, Barbara sent a steak sauce great for steaks cooked indoors. Of the process, she wrote, "I prefer to pan-broil steaks in a hot cast-iron skillet. When they are dry, they brown better in the skillet rather than having them wet from a marinade. Not cooking them too much keeps them more tender and juicy."

Mushroom Steak Sauce

2/3 cup cocktail sauce

1/4 cup honey

3 tablespoons soy sauce

3 cloves garlic, crushed

Salt, to taste

8 ounces fresh mushrooms, sliced and browned in butter

Mix cocktail sauce and next 4 ingredients. Warm in small pan. Put over steaks and top with mushrooms.

Judy Ivey found the very bran muffin recipe you sought, and she recommends it.

Six-Week Bran Muffins

2 cups boiling water

2 cups All-Bran

1 cup melted shortening

3 cups sugar

4 eggs beaten

1 quart buttermilk

5 cups all-purpose flour

4 cups Raisin Bran

5 teaspoons baking soda

2 teaspoons salt

Pour boiling water over All-Bran and let stand. Mix melted shortening and sugar; add beaten eggs and buttermilk. Add wet bran mixture. Combine flour, Raisin Bran, soda and salt; mix together with wet bran mixture (it thickens as it stands). Bake in greased muffin tins at 400 F for 10 minutes. Store mixture in covered container in the refrigerator; allow room for expansion. Use as needed; mixture keeps up to 6 weeks in refrigerator.

Mary Ann McInturff sent Rick McInturff's angel biscuits (no rising required). They too may be kept in the refrigerator, and if you read on you will find a good trick with a zipper-lock bag.

Angel Biscuits

1 package dry yeast (not Rapid Rise)

2 tablespoons lukewarm water

5 cups all-purpose flour

1 teaspoon baking soda

3 teaspoons baking powder

2 tablespoons sugar

11/2 teaspoons salt

1 cup shortening

2 cups buttermilk

Dissolve (proof) yeast in warm water. In a large bowl, mix all dry ingredients. Cut in shortening. Add buttermilk, then yeast mixture. Stir until thoroughly dampened, sprinkling with flour if needed. Knead on floured board a minute or two, then roll or pat out to desired thickness (1/2 to 3/4 inch) and cut into rounds.

Bake on ungreased pan in a 400 F oven for 12 to 15 minutes or until lightly browned. Baked biscuits freeze beautifully.

After mixing, dough may be refrigerated in a 1-gallon zipper-lock bag until ready to use. Keeps well for a week to 10 days. Cut off dough and bake as needed.

"As needed." That's the operative term for this season. Much will be needed, so let's get busy, and do so thankfully. I'll watch for you next week.

To Reach Us

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.

* Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750.

* Email: janehenegar@gmail.com.

* Fax: 423-668-5092.

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