Recipes Included On This Page Maryland Crab Soup McDonald’s Copycat Fried Apple Pie Mexican Chocolate Sour Cream Cupcakes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Maryland Crab Soup Recipe By : Cindy Chaney Serving Size : 10 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 gallon water 10 blue crab claws, steamed (optional) 2 (14.5 ounce) cans stewed tomatoes 3 cups water 1 cup fresh lima beans 1 cup frozen corn kernels 1 cup sliced carrots 2 tablespoons chopped onion 2 tablespoons Old Bay Seasoning (TM) 2 cups beef broth 1 pound blue crab meat If using crab claws, bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Reserve 3 cups of crab water and drain crab and set aside. Place tomatoes, 3 cups water (crab water if using claws), lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes. Stir crab meat (and crabs claws, if using) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot. Contributed to the FareShare Gazette by Art; May 8, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; trace Fat (3.8% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable. Back to Recipe List * Exported from MasterCook * McDonald’s Copycat Fried Apple Pie Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the tart shell 1 cup unbleached all-purpose flour 6 tablespoons cold butter 1/4 cup ice water 1/2 teaspoon salt 1 teaspoon sugar For the filling 2 cups peeled apples, chopped to 1/2” squares 1/2 cup apple cider 1/4 cup sugar 1 teaspoon cinnamon zest and juice of 1 lemon 1 big pinch salt 2 tablespoons flour In the bowl of your food processor, combine the flour, salt and sugar by pulsing 3 times. Cut up the butter into large chunks and add to the flour. Pulse several times, until the mixture is sandy and crumbly. Drizzle in the ice water and pulse 2 or 3 times until the dough just holds together. Turn the dough out onto a lightly floured surface and form into a 6” disc. Wrap the disc tight in plastic wrap and refrigerate for at least 30 minutes. Meanwhile, make the filling. Combine the apples, cider, sugar, zest and juice and salt, and cook over medium heat. The mixture will bubble, and cook down. After about 15 minutes the apples will soften but still have a little texture. Stir in the flour and cook for a minute or two more. Remove from heat and set filling aside to cool. Either in an electric skillet, deep fryer or heavy-bottomed pan with deep sides, heat a neutral cooking oil to 350 degrees F. On a lightly floured surface roll 1/3 of the dough into a 10 ­ 12-inch oval. To make the first two pies, cut the oval in half and carefully pile 1/3 cup of filling on one half of each semi-circle. Quickly wet the edges and fold over, pressing each into a turnover shape. Seal the edges with the tines of a fork. Fry the pies for a total of 3 ­ 4 minutes, flipping them halfway through. Remove from oil when the pies are a deep golden brown. Place on a stack of paper towels, dust with confectioners sugar and serve. Follow these steps for the other four pies. Makes 5-6 pies. Contributed to the FareShare Gazette by Jo; 27 May 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 14g Fat (64.8% calories from fat); trace Protein; 16g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 355mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 3 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Mexican Chocolate Sour Cream Cupcakes Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 14-05 May 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon chili powder 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 1/2 cups dark brown sugar 1/4 cup (1/2 stick) unsalted butter, softened 2 eggs 2 teaspoons vanilla 4 ounces Mexican chocolate (like Ibarra or Abuelita) (1 disc plus 2 triangles) 1 cup sour cream 3/4 cup milk Frosting 1 disc (3.1 ounces) Mexican chocolate 1/4 cup heavy whipping cream 1/2 cup (1 stick) unsalted butter, softened 1/2 cup sour cream 2 teaspoons vanilla 1/4 teaspoon salt 4 cups sifted powdered sugar Preheat oven to 350F and line muffin tins with cupcake liners (makes 24 cupcakes). Coarsely chop the chocolate and place in a glass or metal bowl over a simmering pot of water. Mexican chocolate contains sugar and cinnamon and will not melt smooth and shiny the way regular chocolate does. Just keep checking it and gently mashing it with a heavy rubber spatula. It will melt into more of a paste-like consistency. Turn off heat and place chocolate in a room temperature bowl to cool while you make the batter. Whisk together the flour, baking powder, salt, baking soda, chili powder, nutmeg and allspice. Set aside. With mixer on medium speed beat the butter in electric mixer until creamy. Add the dark brown sugar and beat for a minute or two more. With mixer still on medium speed, add one of the eggs, beat for one minute. Add the other egg and the vanilla and beat one minute more. Turn the mixer down to medium-low and add the chocolate, mixing until homogenous. Alternately add the dry ingredients and the sour cream and milk. When all ingredients have been added, scrape down the bowl if necessary and beat on medium speed for two minutes. Fill muffin cups about 3/4 full and bake for 25-28 minutes. Allow to cool for 10 minutes in pan. Remove from pan to wire rack. Cool completely before frosting. Make the Frosting Coarsely chop the Mexican chocolate. Microwave the whipping cream for 20 seconds, cream should be hot to the touch. Add the chopped chocolate to the hot cream and stir, melting the chocolate. Continue stirring until no more solid pieces remain. Set aside. Using the whisk attachment, beat the butter in an electric mixer on medium speed until creamy. Turn mixer down to medium-low and add the sour cream, vanilla and salt. Next, add the chocolate/cream mixture. Mix until combined then turn off and scrape down the sides of the bowl. With mixer still turned off, add the powdered sugar. Turn mixer on the lowest setting and allow to mix until most of the sugar has been incorporated. Scrape down bowl again and once all ingredients are combined, turn mixer up to medium speed and allow to mix for 2-3 minutes, or until creamy. Frost as is or fill a pastry bag and pipe frosting onto cooled cupcakes. This recipe comes from: http://www.amandascookin.com Contributed to the FareShare Gazette by Jo; May 6, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 5g Fat (24.2% calories from fat); 1g Protein; 31g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.

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