Ozark Pudding

An simple, easy apple dessert.


DIRECTIONS

Preheat oven to 350°
Grease a 9” pie pan

Sift together flour mixture:
2 Tbs. flour
1-1/4 tsp. baking powder
1/8 tsp. salt

In a mixing bowl beat egg mixture until smooth:
3/4 cup sugar
1 egg
1 tsp. vanilla

Add the flour mixture to the egg mixture and blend well.

Fold into the batter: 1 medium apple, peeled and finely chopped and 1/2 cup chopped pecans

Pour into a greased 9-inch pie pan.

Bake at 350° for 30 minutes. (The dessert will rise then fall, don't be alarmed, it is normal.)

Serve with:
Whipped topping or ice cream


Serves 4

Recipe from www.finedinings.com

Leche Quemada Ice Cream with Wonton Bueñlos

This is one of the best ice creams we've have ever had. A creamy caramel concoction sprinkled with toasted pecans and served with a sugary cinnamon crisp on the side.

INGREDIENTS:
1 cup heavy cream
2 cups whole milk
1 cup Leche quemada (I used Coronado Cajeta Quemada)
1/8 tsp. vanilla
3/4 cup chopped pecans (toasted)
12 Wonton wrappers
Cinnamon Sugar

Special Equipment: Ice cream maker

Ice Cream
Bring milk and cream just to a boil in a heavy saucepan over moderate heat, then remove from heat and whisk in leche Quemada until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
Freeze mixture in ice cream maker until almost firm using manufacturer's directions.
Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

Bueñlos
Fill a sauté pan with oil about 1” deep. Heat the oil to 350°. Fry wonton wrappers a few at a time until lightly browned (Watch carefully as they will burn quickly). Drain fried wontons on a paper towel and sprinkle with cinnamon sugar.

Serve the ice cream sprinkled with the toasted pecans and a cinnamon sugared buenlo.

Recipe adapted from Mariana Crespo, Tienda del Encuentro, Buenos Aires published in Gourmet 2007

Enjoy.

Wolfgang Puck's Famous California Pizza Dough

Ingredients:
1 package dry active yeast
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin oil, plus more for brushing
toppings of your choice

Directions:
In a bowl put yeast, honey and ¼ cup warm water, stir, let dissolve for 10 min
Add salt, olive oil and ¾ cup water and 1 cup flour stir a batter
Add 1 c flour stir and ½ c flour stir
Kneed in rest of flour 5 minutes till smooth firm dough
Put in oiled bowl
Cover and let rise in warm area 30-40 minutes
Turn out and Punch down
Cut into 4 pieces
Make into balls
Let rise 20 minutes
Press out to 8-10 inch circle

Put olive oil, sauce, pepper and light cheese
Bake bottom rack 450 oven 5 minutes
Bake 4 minutes on middle rack.

Taken from "Food Wishes Video Recipes" Blog by Chef John Mitzewich

Shrimp and Hatch Chile Quesadillas

Ingredients
2 tablespoons butter
1/2 cup chopped onions
1 cup fresh corn kernels
1-2 garlic cloves
2 tomatoes, diced
1/2 cup Hatch chiles, roasted and chopped
1 pound shrimp, peeled, deveined and chopped
1 tablespoon lime juice
4 tablespoons cilantro
Salt and Pepper to taste
1 cup Mexican melting cheese, grated (Chihuahua, Asadero, Oaxaca, or Queso Quesadilla)
8 flour tortillas
Mexican Crema
Lime slices

Directions
Heat butter in sauté pan, then add onion and corn. Cook until onions are translucent. Add garlic and sauté for 30 seconds. Add tomatoes and Hatch chiles and sauté for 4 minutes. Add shrimp and cook until opaque. Finish shrimp with lime juice, cilantro and season with salt and pepper to taste.

Place a tortilla in a medium skillet over medium heat. Top with 1/4 cup cheese and spoon some shrimp mixture over cheese. Top with a little more cheese and then another tortilla. Cook quesadilla 3 minutes per side, pressing down with a spatula until cheese melts. Turn carefully and continue to cook until thoroughly heated.

Cut each quesadilla into quarters and serve with Mexican crema and a lime wedge.

Central Market recipes and by Recipe courtesy of Michelle Rodarte 1/1/2006

Tomato Basil Soup (La Madeline)

Ingredients
4 cups canned whole tomatoes, crushed
4 cups tomato juice
12-14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)

Directions
Combine:
4 cups Tomatoes and 4 cups juice/and or stock in saucepan.
Simmer 30 minutes.

Puree:
Tomatoes with 14 basil leaves, in small batches, in blender, food processor or hand-held food blenders, right in the cooking pan. Return to saucepan

Add:
1 cup cream
1/4 Lb.butter
Stir over low heat until butter and cream are incorporated

Garnish with:
basil leaves

Serve with your favorite bread.

Recipe divides.

Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20. 1994.