10
apple pie fritters
1 cup all-purpose flour
1 tablespoon butter, melted
2 tablespoons sugar
1
⁄
2
tablespoon ground cinnamon
1
1
⁄
2
teaspoons baking powder
4 tablespoons sugar
1
⁄
4
teaspoon salt
4-5 apples, peeled, cored, sliced
2
⁄
3
cup milk, minus 1 tablespoon
1
⁄
4
inch thick
1 tablespoon brandy
2 teaspoons ground nutmeg
1 egg yolk
2 egg whites
In medium bowl, mix flour, sugar, baking powder, and salt. In a second bowl, whisk milk, brandy, egg yolk, and melted butter. Gradually
stir into dry ingredients until smooth. Set aside.
Mix cinnamon and sugar. Sprinkle over both sides of apple slices, saving remainder to dust over finished fritters. Sprinkle slices lightly
with nutmeg. In clean bowl, beat egg whites until stiff, but not dry. Fold into reserved butter.
Dip several apple slices into batter to coat evenly, letting excess drip off. Carefully place 1 to 2 slices at a time into preheated oil. Deep
fry for 3 to 4 minutes, turning once. Drain on paper towels. Sprinkle both sides with reserved cinnamon and sugar mixture. Best served
warm.
Quesadilla Crispers
1
⁄
4
pound fresh sausage
1
⁄
4
pound jalapeño jack cheese,
(chorizo, Italian, etc.)
shredded (1-cup)
1 cup refried beans
8 (7-inch) flour tortillas
1
⁄
4
cup finely chopped onion
1 tablespoon flour
1
⁄
4
cup diced canned green
2 tablespoons cold water
chilies, drained
Cook sausage until done, breaking it up as it cooks. Combine sausage, beans, onion, chilies, and cheese. Makes about 1
1
⁄
2
cups.
Cut tortillas into quarters. Place about 1 teaspoon of bean mixture in center. Brush edges with mixture of flour and water. Fold in half
and press to seal; keep covered as you work. Continue until all are made. Makes 32.
Let stand 5 minutes before frying to allow edges to stick together. Deep fry 3 or 4 at a time for 2 minutes. Drain on paper towels.
Alternate method: Cut tortillas into 8 pieces. Fry in hot oil. Heat bean dip and serve with fried chips.
