Thread: Roast Pork with Herbs

Orange Glazed Pumpkin Cake
Cake:
2 cups firmly packed brown sugar
¾ cup butter / regular Crisco
1 (16 oz) can solid pack pumpkin
4 eggs
¼ cup water
2 cups all-purpose flour
¾ tsp salt (optional)
1 1/3 cups oats
(quick or old fashioned)
½ cup chopped nuts or raisins
4 tsp baking powder
1 tbsp pumpkin pie spice
1 ½ tsp baking soda
Glaze:
1 cup powdered sugar
4 tsp orange juice
¾ tsp grated orange peel
Heat oven to 350F. Grease 10 inch bundt or tube pan. For cake, beat sugar and Crisco until fluffy. Mix in pumpkin, eggs, and water. Combine remaining cake ingredients; mix well. Gradually add to pumpkin mix, mixing well. Spread into pan, Bake 60 – 70 minutes. Or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. For glaze, ix all ingredients until smooth; drizzle over cake.
16 servings

Red Chili Biscuits
2 cups all-purpose flour
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
1/3 cup lard or shortening
1 tbsp chili powder
1 tbsp chili powder
½ cups shredded cheddar cheese
1 ½ cups sourdough starter
Mix up the flour, sugar, baking powder, and salt. Then cut in the lard until it looks like fine meal. Now throw in the chili powder, cheese, and Sourdough Starter. Mix until four is moistening. Place mixture onto a floured surface. Knead lightly and at to ½ inch thick. Cut with 2 ½ inch butter. Put biscuits in a greased pan and bake in a 400 oven for 20 – 25 minutes. Makes a dozen.

Strawberries Romanoff
2 pints red, ripe strawberries
1/3 cup + 2 tbsp sugar
1/3 cup Grand Marnier or Cointreau
1 orange
¾ cup heavy cream
1. Cut the tops off the strawberries, removing the stem. Rinse well and drain. Pat dry with paper towels.
2. Place strawberries in a large bowl and add 1/3 cup of the sugar and the Grand Marnier.
3. Using a swivel bladed potato peeler, cut around the orange to produce a very thin spiral of peel. Do not cut into the white pulp. Cut the peel into wafer thin shreds. Add to the strawberries and fold together gently. (Have someone eat the orange or use it in another dish.)
4. Cover the bowl and refrigerate until ready to serve
5. Whip the cream and flavor it with the remaining 2 tbsp of sugar. Serve the cream with the strawberries.
Note: This is a super quick and OMG tasty. I found the orange peel to be quite useless. Just cut some off, fold it in. Unless you’re into that fancy stuff. Don’t eat it though. Another idea is to quarter the strawberries (especially if they’re big) and place on angel food cake.

Sausage Stuffed Pork Rib Roast
1 (3 – 5) center cut pork rib roast (8 bone)
½ to 1 pound smoked sausage
¼ cup butter, softened
2 tbsp red port
2 tbsp cane syrup
2 tbsp muscadine jelly
¼ cup minced garlic
1 tbsp fresh chopped tarragon
1 tbsp chopped fresh thyme
1 tbsp chopped fresh basil
1 tbsp chopped fresh rosmary
1 tsp salt & pepper
10 perl onions
1 cup chicken broth
Brown sauce
Muscadine jelly
Garnish: fresh rosemary
Push a boning knife through center of pork roast, making a slit from end to end. Cut sausage thed length of the roast; prick sausage at ½ inch intervals, and insert into slit in roast. Place stuffed roast in a lightly greased roastingpan.
Cbombine butter and next three ingredients; spread over roast. (Butter, port, syrup)
Combine garlic and next 6 ingredients (herbs, S & P)sprinkle ovr roas.t Add opnions and chicken broth to roasting pan; cover
Bake at 350 for 45 minutes. Uncover and cook 15 to 20 minutes. Remove roast, reserving 1 cup pan drippings for brown sauce. Serve r roast with brown sauce, muscadine jelly, cooked and peeled sweet potqatoes and red potatoes, and steamed okra.
Brown Sauce:
2 tbsp butter
2 tbsp all purpose flour
2 ½ cups beef broth
1 cup reserved pan drippings
2 tbsp muscadine jelly
1 tbsp tomato sauce
¼ cup red port
Melt butter in a heavy saucepan over medium heat; add flour, stirring constantly. Cook 1 minute, stirring constantly. Gradually stir in broth and 1 cup reserved pan drippings.

Coconut Candy Bar Cake

Chocolate Cake:
4 squares semi sweet chocolate
½ cup (1 stick) butter
1 cup sugar
2 eggs
1 ½ tsp vanilla
2 2/3 cup flour, divided
¾ tsp baking soda
1/8 tsp salt
1 cup water
Coconut Layer:
5 1/3 cups (14 oz) coconut flakes
1 can (14 oz) sweetened condensed milk
Chocolate Topping:
¾ cup heavy cream
10 squares semi sweet chocolate
2 tbsp butter
Heat oven to 350F.
Microwave 4 squares chocolate and ½ cup butter in large microwaveable bowl on high 2 minutes or until melted. Stir until chocolate is completely melted.
Stir sugar into chocolate until well blended. Beat in eggs, 1 at a time, with electric mixer on low speed until completely mixed. Add vanillas. Stir in 1/3 cup of the flower, baking soda and salt. Beat in remaining flour alternately with water until well blended and smooth. Pour into greased and floured 13 x 9 inch baking pan.
Bake 30 minutes or until toothpick comes clean. Cool completely in pan on wire rack.
Mix coconut and milk until well blended. Spread over top of cake.
Microwave cream and 2 tbsp butter in large microwave bowl on high 2 minutes; stir. Microwave 30 seconds or until completely melted. Stir frequently until mix is cool and of spreading consistency.
Spread over coconut layer. Let stand until chocolate is firm. Cut into bars. Makes 3 dozen.

5 pounds beef short ribs
3 cups BULL'S EYE BBQ sauce
Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hours, turning once. Remove ribs from marinade and brush off excess sauced to avoid burning. Broil or cook over coals for 10 minutes; brush with marinade and cook 4 to 5 minutes more. Heat remaining sauce and serve with ribs. Ribs may be cooked in a covered pan in a 350 degree oven for 1 ½ hours if desired. Makes 4 – 6 servings.
My father taught me that sometimes flash cooking ribs aren’t the best way. Sometimes we wrap them in foil and just slow cook them on a low heat in the grill and let them simmer for a couple of hours. They come out tender and just fall off the bones. Generally though we use pork ribs.

Shrimp Cocktail
Egg white or oil
2 tbsp chopped parsley
1 cup shredded lettuce
1 pound cooked shrimp
½ cup mayonnaise
1 tbsp tomato ketchup
2 tbsp table cream
½ Irish Whiskey (Jameson)
Dash of liquid hot pepper seasoning
8 slices lemon
8 slices cucumber
Dip rims of 4 wide mouth champagne glasses into egg white or oil, then into parsley. Divide lettuce, place in glasses. Divide shrimp; place on lettuce. Combine mayonnaise, ketchup, cream, whiskey, and hot pepper seasoning, fill glasses with mix. Decorate rim of glasses with lemon and cucumber.

daym! that's a lot of ideas!

BTW Pork doen not need to be cooked to 185 any more.
It can he cooked like beef. It is hard to think about eating pink pork, because we (I) have been pounded that into my head for 40+ years

For many chefs and for many of us, medium-rare pork has been the norm for many years now



Pink Pork in Fine Dining

2 ½ lbs beef cubes (5 cups)
2 tbsp all purpose flour
1 tbsp paprika
1 tsp chili powder
2 tbsp salt
3 tbsp lard
2 sliced onions
1 clove garlic, minced
1 (28oz) can tomatoes
3 tbsp chili powder
1 tbsp cinnamon
1 tsp ground cloves
½ - 1 tsp dry crushed red peppers
2 cups chopped potatoes
2 cups chopped carrots
　
Coat beef in a mixture o flour, paprika, 1 tsp chili powder and salt. Brown the meat in hot fat in a large Dutch oven. Add onions and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves, and carrots and cook, until vegetables are done, about 45 minutes. Makes 6 – 8 servings.

2 (3oz) packages of cream cheese, softened
1/3 cup sugar
1 egg
1 1/3 cups packaged biscuit mix
1/3 cup sugar
2 tsp pumpkin pie spice
1/2 cup shredded carrot & zucchini
¼ cup cooking oil
2 eggs
1 tsp vanilla
Powdered sugar (optional)
In small mixer bowl beat cream cheese and the first 1/3 cup sugar on medium speed of electric mixer til fluffy; beat in the 1 egg. Set aside. In large mixer bowl stir together biscuit mix the remaining sugar, and the spice. Add reserved vegetables, cooking oil, the 2 eggs, and the vanilla. Beat on low speed 30 seconds. Beat on medium speed 2 minutes.
Pour half of the batter into a greased 8x8x2” baking pan. Spoon cream cheese mixture atop. Spoon remaining batter over cream cheese layer. Bake in a 350 degree oven for 35 – 40 minutes or till done. To serve, dust top with powdered sugar, if desired. Cut in diamonds or squares.

BEANS
1 pound dried pinto beans
1 ½ cups cold water
½ pound salt pork, cut up
1 red chili pepper
1 medium onion, chopped
1 clove garlic, minced
16 oz can tomato paste
1 ½ tbsp chili powder
1 tsp salt
1 tsp cumin seed
½ tsp marjoram
Wash and pick over beans; put in mixing bowl. Cover beans with cold water and soak overnight. Next morning, put beans and water into Dutch oven and bring to a boil; reduce heat. Cover and simmer 1 hour. Stir in remaining ingredients; cover and simmer 3 hours or until tender. Add more water if necessary. Serves 8.

1 ¾ cups finely chopped walnuts
3 tbsp butter, melted
1 package (4 oz) sweet chocolate
1/3 cup milk
4 oz cream cheese, softened
2 tbsp sugar
1 tub (8 oz) whipped topping, thawed
Mix walnuts and margarine in 9 inch pie plate until well blended. Press onto bottom and up sides of pie plate. Refrigerate.
Microwave chocolate and 2 tbsp of the milk in large microwaveable bowl on high 1 ½ to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate about 10 minutes to cool. Gently stir in whipped topping until smooth. Spoon into crust
Freeze 4 hours or until firm. Garnish as desired. Let stand at room temperature about 30 minutes or until pie can be easily cut. Store leftover pie in freezer.
Makes 8 servings.

½ cup butter or margarine
1 large onion, chopped
¼ cup finely chopped celery
¼ cup chopped green pepper
2 gloves garlic, minced
1 pound peeled crawfish tails
1 teaspoon salt
½ tsp ground black pepper
½ tsp onion powder
½ tsp ground white pepper
½ tsp hot sauce
1 ½ tbsp all-purpose flour
¾ cup water
½ cup finely chopped green onions
¼ cup finely chopped fresh parsley
Hot cooked rice
Melt butter in a skillet over medium heat. Add next 4 ingredients; cook, stirring constantly, 5 minutes.
Stir in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.
Stir in water; cook over low heat, stirring occasionally, 20 minutes.
Stir in green onions and parsley; cook 3 minutes. Serve over rice.

¼ pounds suet, finely chopped
6 pounds lean beef, coarsely cubed
1 cup chili powder
2 tbsp crushed cumin seeds or ground cumin
2 tbsp ground oregano
2 tbsp salt
1-2 tbsp cayenne pepper
4 cloves garlic, minced
2 quarts beef stock or canned beef broth
½ cup masa harina or cornmeal
½ cup cold water
Fry suet in a cast-iron kettle until crisp. Then add beef, about 1 pound at a time, and brown, stirring as it cooks. Remove each pound after browning. When all meat is browned, return it to kettle and add seasonings and beef stock or broth. Cover ands simmer 1 ½ - 2 hours. Skim off fat. Combine masa harina or cornmeal with cold water and stir thoroughly into chili. Simmer 30 minutes. Makes about 3 ¾ quarts.

3 LBS RUSSET POTATOES, PEELED AND CUT INTO ½ -INCH THICK FIRES
¼ TSP LIQUID SMOKE
½ TSP CHILI PWDER
½ TSP PAPRIKA
¼ TSP SALT
1/8 TSP CAYENNE PEPPER
1/8 TSP ONION POWDER
3 QRTS. PEANUT OR VEGETABLE OIL
1. Microwave potatoes: toss potatoes with liquid smoke in large bowl. Cover tightly with plastic wrap and microwave until potatoes are tender but not falling apart, 6 to 8 minutes. Shaking bowl to redistribute potatoes halfway through cooking. Drain potatoes and arrange on paper towel lined baking sheet. Cool until firm, about 109 minutes. Be held at room temp, covered for about 2 hours)
2. Toast spices: heat chili powder, paprika, salt brown sugar, cayenne and onion powder in dry skillet over medium heat, stirring frequently, until fragrant about 1 minute.
3. Fry Potatoes : heat oil in large Dutch oven over high heat to 375 degrees and. Fry half of potatoes, stirring occasionally until golden brown, 5 to 6 minutes. Replace paper towels on baking sheet and rain fries. Return oil to 375 degrees and add remaining fries. When second batch is golden brown, return first batch to oil and fry until all fries are deep golden brown and crisp, 1 to 3 minutes. Drain on paper towels and transfer to bowl with spice mixture, tossing to coat. Serve

MAKES CHOCOLATE BALLS ENOUGH FOR 10 1 CUP SERVINGS
1 (12) OZ BAG SEMISWEET CHOCOALTE CHIPS
1 C HEAVY CREAM
¼ TSP SALT
Microwave chocolate cream and salt in lrg. bowl, stirring, occasionally, until smooth, about 2 minutes. Refrigerate until firm, about 1 hour. Roll 3 tbsp chilled chocolate mixture into ten 2-inch balls. Individually wrap balls in plastic wrap and transfer to zipper lock bag. Refrigerate for 5 or freeze for up to 2 months. To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole or low fat milk in large mug. Microwave, stirring occasionally, until smooth, about 2 minutes. Serve.

1 pound dry pinto beans
6 pound beef rump roast
1 tbsp lard or shortening
1 cup banana pepper or green pepper strips
2 sliced medium onions
2 cups tomato juice
18 oz can tomato sauce
½ cup water
2 tbsp cider vinegar
2 tbsp brown sugar
2 tsp salt
1 tsp each dry mustard and thyme
Wash beans; cover with cold water and let soak over night. Bring beans to a boil and cook, 1 hour; drain, discarding water. Brown roast in hot fat in a large Dutch oven or roaster. Add pepper and onions cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 degree oven for 2 ½ - 3 hours or until beans are tender and meat is done. Makes 8 to 10 servings.

Yeast dough
2 envelopes active dry yeast
1 ¾ cups very warm water (105 – 115 degrees)
2 tsp salt
3 tbsp vegetable oil
1 large egg, at room temp
5 ½ cups all-purpose flour (approx)
½ cup cold unsalted butter or, cut into small pieces
Cinnamon sugar, Streusel, and Glaze
Sprinkle yeast over water in large bowl of electric mixer; stir until yeast is dissolved. Add salt, 2 tbsp oil, the egg and about 2 cups of flour. Beat until blended. Gradually beat in as much of the remaining flour as needed to form a soft dough. Turn out on lightly floured surface. Knead about 5 minutes, until dough is smooth and elastic, sprinkling surface with more flour as necessary.
Grease a large bowl with the remaining 2 tbsp oil. Place dough in bowl and turn to oil all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm draft free place about 1 hour until doubled. Generously grease a 13 x 9 x 2 inch baking pan. Punch down dough; knead in bowl several times. On lightly floured surface roll dough to an 10 inch square. Dot with butter; sprinkle with cinnamon sugar, then streusel. Roll tightly, jelly-roll style. Cut crosswise into 12 pieces. Arrange cut sides down in prepared pan. (Rolls will spread.) Cover and let rise in warm place 50 – 60 minutes, until doubled.
Meanwhile, heat oven to 375 degrees. Bake 35 minutes or until lightly browned. Remove from oven; drizzle with glaze. Cool at least 20 minutes. Serve warm.

6 large tart apples
1/3 cup golden raisins
½ cup boiling water
½ cup butter
Nutmeg
1/3 cup sugar
8 tbsp sliced almonds
½ cup Irish Whiskey 1 tbsp lemon juice
½ cup cider
Red colouring (optional)
Whipped cream
Toasted sliced almonds
Preheat oven to 350 degrees.
Peel top, core, and gently pierce apples. Lace in a 13 x 9 x 2” baking dish. Soak raisins in boiling water for 5 minutes. Place 1 tbsp butter in the bottom of each apple cavity. Combine raisins, nutmeg, sugar, and almonds; divide mix evenly among apples. Mix whiskey, lemon juice, cider and a few drops of food colouring if desired. Spoon this mixture into apples, cover with foil and bake for 45 minutes, basting every 15 minutes. Time can fluctuate by size of apples. Do not over bake or apples will break down into a puree. Top each apple with whipped cream and toasted sliced almonds. Serve warm.

1 ½ cups flour
3 tbsp brown sugar
¾ cup (1 ½ sticks) butter
3 eggs
1 cup corn syrup
2/3 cup granulated sugar
5 tbsp butter, melted
1 ½ tsp vanilla
3 squares semi sweet chocolate, coarsely chopped
1 ½ cups chopped walnuts
Heat oven to 350F.
Mix flour and brown sugar in small bowl. Cup in ¾ cup margarine until mixture resembles coarse crumbs Press onto bottom of 13 x 9 inch baking pan. Bake 20 minutes or until edges are lightly browned.

Beat eggs, corn syrup, granulated sugar, melted butter and vanilla in small bowl until well blended. Pour over crust. Sprinkle with chocolate and walnuts.
Bake 30 minutes or until filling is set. Cool in pan. Cut into bars.
Makes 3 dozen.

MAKES 32 PANCAKES SERVES 4
¼ C ALL-PURPOSE FLOUR
3 TBSOP SUGAR
1 TSP CORNSTARCH
1 TSP BAKING POWDER
½ TSP SALT
¼ BAKING SODA
2 CUPS SOUR CREAM
3 LRG. EGGS, LIGHTLY BEATEN
1 TSP VANILLA EXTRACT
3 TBSP UNSALTED BUTTER
1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine flour, sugar, cornstarch, baking powder, salt and baking soda in med bowl. Whisk sour cream, eggs, and vanilla in lrg bowl until smooth. Gently fold flour mixture into sour mixture until incorporated.
2. Heat 2 tsp butter in lrg nonstick skillet over med low heat until butter begins to sizzle. Place 1 tbsp scoops of batter in pan, cover and cook until tops appear dry and bottoms are golden brown, 1 ½ to 2 minutes.
3. Gently flip pancakes and cook uncovered, until golden brown, about 30 seconds. Transfer to rimmed baking sheet and place in oven. Repeat with remaining batter, using remaining butter as needed. Serve

Wipe pork with dam paper towels

SERVES 8-10

¼ C CHILI PWD
1 TBSP GR. CUMIN
1 TSP DR. OREGANO
2 SLICES HEARTY WHITE SANDWICH BREAD TORN INTO PIECES
¼ C. SOY SAUCE
6 GARLIC CLOVES, MINCED
SALT AND PEPPER
2 LBS GR. TURKEY
3 TB VEGEATEBLE OIL
2 ONION, CHOPPED FINE
1 BELL PEPPER, SEEDED AND CHOPPED
¼ C TOMATO PASTE
2 (16 OZ) CAN KIDNEY BEANS, DRAINED AND RINSED
1 (28 OZ CAN DICED TOMATOES, DRAINED
1 (18 OZ) CAN TOMATO SAUCE
1 ¼ C LOW SODIUM CHICKEN BROTH
`1 TBSP BR. SUGAR
2 TSP MINCED CANNED CHPOTLE CHILES IN ADOBO
1. Heat chili pwd, cumin and oregano in lr. Nonstick skillet over med heat, stirring frequently, until fragrant, about 1 minute. Set aside.
2. Using potato masher, mash bread, soy sauce. 1 tbsp toasted spices, half of garlic and ½ tsp pepper in large bowl until smooth. Add gr. Turkey and gently knead until well combined.
3. Heat 2 tbsp oil in now empty skillet over med heat until shimmering. Cook turkey mixture, breaking up meat into 1-inch pieces with wooden spoon, until no longer pink, about 5 minutes. Transfer to slow cooker insert. Add onion, bell pepper, and remaining oil to now empty skillet and cook until softened, 6 to 8 minutes. Stir in remaining toasted spices, tomato paste and reaming garlic and cook u8ntikl paste begins to darken, 1 to 2 minutes. Transfer to slow cooker.
4. Stir beans, tomatoes, tomato sauce, broth br. Sugar, and chipotle into slow cooker. Cover and cook on low until turkey is tender 4 to 6 hours. Season with salt and pepper. Serve (chili can be refrigerate din air tight container for 3 days.

Originally Posted by Little Wing

Wipe pork with dam paper towels

That's what they said in this one....you should see what they make you do with steaks.Will post this great ritual soon, have to find their book.

do you own the actual physical books? i have some great cook books. old cake books beat new ones all to hell and italian cook books are full of things you'd never expect. very nice to try new things.

my mom used to make pineapple upside-down cake. i decided to make it for my kids and nearly died when it called for 3 freaking sticks of butter. there is 1 in topping 2 in cake but it is a cake where you have it and it's so sweet and satisfying you don't care to have cake for 6 more months.

LW: that is indeed something I would truly run from now. mere two bites is the consideration of like "dancing with the devil in pale moonlight" Which I do on occasion, but normally those with a tight and willing mind and soul.

I had a peanut butter cookie recipe from a woman that is now without too much memory... kinda like Reagan. 2 cup white sugar, 1 cup br. sugar. and so on...too much of a fat thang.


for those of you...these are all recipes that if you do find them on the internet they have been done by hand by someone, normally these are kept for and with the need of payment. Some are from books dated back over 30 years. I had gal ask me yesterday, as I told her...some of my books are very old and from the higher end of fine dining.

POPCORN SHRIMP
SERVES 4
1 ½ LBS MED /LARG SHRIMP, PEELED DEVEINED, AND TAILS DISCARDED
3 QRTS. PEANUT OR VEGETABLE OIL
1 TSP GRATED LEMON ZEST
1 GARLIC CLOVE MINCED
1 ½ TBSP OLD BAY SEASONING
1 ½ C ALL-PURPOSE FLOUR
½ C CORNSTARCH
2 TSP PEPPER
1 TSP BAKING POWDER
1 ½ C BOTTLED CLAM JUICE
1. Toss shrimp, 1 tbsp oil lemon zest, garlic and ½ tsp old bay in lrg bowl. Refrigerate, covered for at least 30 minutes or up to 1 hour.
2. Adjust oven rack to mille position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over med- high heat to 375 degrees. Combine flour, cornstarch, remaining Old Bay, pepper and baking powder in large. Bowl. Stirring clam juice into flour mixture until smooth. Fold marinated shrimp into batter until evenly coated.
3. Working quickly, add quarter of shrimp, 1 at a time in oil. Fry, stirring frequently, until golden brown, about 2 minutes. Drain on paper towel lined plate, then transfer shrimp to wire rack set inside rimmed baking sheet. Place shrimp in oven. Bring oil back to 375 degrees and repeat with remaining shrimp. Serve

2 GR. SMITH APPLES, PEELED CORED AND CUT INTO ¼ INCH PIECES
1 C ALL PURPOSE FLOUR
½ C GR. SUGAR
1 TBSP BAKING POWDER
1 TSP SALT
1 TSP GR. CINNAMON
¼ TSP GR. NUTMEG
¾ C APPLE CIDER
2 LRG EGG, LIGHTLY BEATEN
2 TBSP UNSALTED BUTTER, MELTED
3 C PEANUT OR VEGETABLE OIL

Glaze
2 C CONFECTIONERS’ SUGAR
1/ C APPLE CIDER
½ TSP GR. CINNAMON
¼ TSP GR. NUTMEG
1. Spread prepared apples in single layer on paper towel-lined baking sheet and pat thoroughly dry with paper towels. Combine flour, gr. Sugar, baking powder, salt cinnamon, and nutmeg in lr bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir in apples into flour mixture. Stir in cider mixture until incorporated.
2. Heat oil in Dutch oven over med high heat to 3450 degrees. *use ¼ c measure to transfer 45 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees ad repeat with remaining batter. Let fritters cool 45 minutes.
3. Meanwhile, whisk confectioners’ sugar, cider cinnamon, and nutmeg in med bowl until smooth. Top each fritter with 1 heaping tbsp glaze. Let glaze set 10 minutes.
* some of these recipes are from magazines that will not allow any such downloads of their recipes. They are under lock and key here, as I have tried to end my typing of the regular keyboard, so now you have the 411 some of these.

MAKES ABOUT 4 CUPS
24 TBSP (3 STICKS) UNSLATED BUTTER, CUT INTO PIECES AND SOFTENED
3 TBSP HEAVY CREAM
2 ½ TSP VANILLA EXTRACT
¼ TSP SALT
3 C CONFECTONERS’ SUGAR
1. CREAM BUTTER: with an electric mixer fitted with whisk attachment, beat butter, cream vanilla and salt on med high speed until combined about 1 minute.
2. Whip Frosting: Reduce mixer speed to medium low. With motor running, slowly ad confectioners’ sugar and mix until smooth, 1 to 2 minutes. Increase speed to med-high and beat frosting until light and fluffy about 5 minutes.


Chocolate: prepare Vanilla , using just 20 tbsp butter, and adding 8 oz of semisweet chocolate, melted and cooled in step 1. In step 2 add 3 tbsp cocoa with confectioners’ sugar.

Mocha Frosting:
Prepare Vanilla Frosting: omitting heavy cream and using just 1 tsp vanilla extract. In step 1 add ¼ c cherry preserves and 2 tbsp maraschino cherry juice from a jar of cherries or grenadine syrup.
Cherry:
Prepare Vanilla, omitting heavy cream and using just 2 tsp vanilla extract. In step 1 add ¼ c cherry preserves and 2 tbsp maraschino cherry juice(from a jar of cherries) or grenadine syrup.

MAPLE BROWN SUGAR FROSTING:
Prepare Vanilla Frosting, adding 2 tbsp br. Sugar and ¾ tsp maple extract in step 1.