The Secret Apple Oatmeal Muffin Recipe from the Corse Family Farm

There is a lot to be said for passing recipes down to the family and friends.   So much of the pleasure in our lives can come from childhood memories sitting around the table and the traditions we have developed with our families.   There may be other recipes similar in idea to what we remember growing up but, they are never quite right to our taste buds memories.

One of the reasons I started blogging recipes, is to make sure mine are passed on to my children, future grandchildren and friends.  My grandmother taught me to make some of her specialties and if she didn't pass the recipes on to me,  they would have been lost for eternity.  I would compare recipes to hearing that song that always brings back memories. The recipes we've indulged in growing up are a part of our history.

Ciao for now!

JPKC

Watch Abbie Corse make her dad's favorite muffins:



Apple Oatmeal Muffins from the Corse Family Farm
(originally posted by the Organic Valley Farm Co Op)

"This recipe came from my dad’s Aunt Florence, a woman whose love shined through her cooking. She would bring out a woven basket with a lovely tea cloth and my dad would practically clap with delight. Years later, I started making them on Christmas Eve after everyone went to sleep, to leave under the tree: a piece of the magic from the Christmas elves. – Abbie Corse, Organic Valley Farmer-Owner"

Apple Oatmeal Muffins

• 1 cup whole wheat pastry flour
• 1 cup quick cooking oats, uncooked (organic preferred)
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 1 Large Organic Valley Egg
• 3⁄4 cup Organic Valley Whole Milk or Organic Valley Lactose Free Whole Milk
• 1⁄2 cup Organic Valley Cultured Unsalted Butter, melted, cooled
• 1⁄3 cup pure maple syrup
• 1 cup chopped peeled apple (organic preferred)
• 1 cup golden or dark seedless raisins

1.) Heat oven to 400°F. Combine flour, oats, baking powder, cinnamon, nutmeg and salt in a medium bowl; mix well. In a small bowl, beat egg lightly. Stir in milk, butter and syrup. Add to oat mixture, mixing just until dry ingredients are moistened. Stir in apple and raisins.

2.) Spoon batter into 12 medium paper-lined or greased muffin cups (cups will be nearly full). Bake 16 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes in pan; transfer to wire cooling rack. Serve warm or at room temperature with additional butter if desired.

Hearty Chunky Beef Chili with 3 Beans

When you think of Super Bowl or snowy days, what could be better than a nice steaming pot of chili? I've been playing around with chili recipe ideas for a while and this one is hearty, flavorful, spicy but not so spicy that kids may turn their nose up at it. You can always make it spicier if you choose at the end or have hot sauce available when serving.  Isn't that one of the best parts of from scratch cooking?   It's to your taste!

Chunky Beef Chili with 3 Beans

This is a chunky version of chili and very earthy; chunks of beef, lots of beans, carrot pieces and sweet red peppers. The real key to the hearty flavor is the chipotle peppers in adobo for a spicy smokiness and the nice deep browning of the beef. Dishes like this are always a great prepare ahead meal as the flavors deepen and meld when allowed to sit for a while.  If you're having company so easy to have all prepared and kept in a nice low 250 degree oven to keep warm until serving time.

**Chipotle in adobo is sold in a small can and there will be leftover chipotle in adobo after making this recipe. Freeze in tablespoon portions and then bag or place in a tightly sealed container once frozen for easy use later.  If you have mini muffin tins or old-fashioned ice cube trays which are perfect for saving for later use.  Freezing will lot lessen the flavor of the peppers.

Serve with some crispy tortilla chips on the side, either shredded cheese or even a dollop of sour cream per serving.  If you want added spice how about some pickled jalapeno peppers sprinkled on top?  Also some nice corn muffins, corn bread would be a great side too.

Be creative and go forth and cook!

Ciao for now!

JPKC

Chunky Beef Chili with 3 Beans

Serves 6

Ingredients:

1 pound stew beef cut in bit sized chunks, trimmed

1 large onion, diced

2 regular or 1 very large carrot cut diced

1 to 2 Tablespoons (to taste) chipotle peppers in adobo (you can always add more later)**

1 T garlic very finely diced

1 28-ounce can diced tomatoes

½ cup red sweet bell pepper diced (substitute:  1 heaping Tablespoon of paprika)

2 T olive oil * (see below)

1  15 ounce can pinto beans, drained and rinsed

1  15 ounce can black beans, drained and rinsed

1  15 ounce can red kidney beans, drained and rinsed

Salt to taste

Note: Best to adjust salt and spice level after the chili has rested.

Method:

Heat till very hot a heavy bottomed Dutch oven prior to adding oil.   Brown all beef chunks well on every side for best flavor.   Do not turn the chunks too quickly, let them sit in one spot and really get that deep brown color.  

Move beef to the side, add chopped onions, carrots and let the onions get translucent.   Add the garlic (being careful not to burn) and chipotle.  Stir well.  Add canned tomatoes and paprika now or if using red bell pepper wait an hour to add so it will keep its form.

Stir thoroughly, simmer over low heat for at least 1 hour until beef is almost fork tender. Add cans of drained and rinsed beans and continue cooking 30 minutes. The flavors will meld by letting the chili rest a while before serving or overnight.

*The Bacon Lover Option:   Instead of oil substitute 2-3 slices of bacon chopped into small dice.  Start by sautéing the bacon, remove the bacon to the side, and use 2 T of the bacon drippings to sauté the beef, onions and carrots.  Follow the rest of method and add bacon pieces back in when sautéing is done