The amount of apples was left out of the apple-streusel...


April 03, 1994|By Karol V. Menzie | Karol V. Menzie,Sun Staff Writer

The amount of apples was left out of the apple-streusel muffin recipe in Tidbits in Sunday's paper.

L The recipe calls for 2 cups of coarsely chopped tart apples.

The Sun regrets the errors.

Bread book operates on a knead to know basis

Born to bake? "The Bread Book" (HarperCollins, $27.50) is right up your alley. The new book by Betsy Oppenneer, owner of Escapades bakery and specialty food shop in Roswell, Ga., has more than 200 recipes for every kind of bread imaginable -- sweet and sourdough, rolls, muffins, biscuits, buns, even pizza. Each segment begins with "Baking Class," information you need to create the particular types of breads included.


Here's a sample recipe, one of the simpler ones. Ms. Oppenneer suggests using a tart apple, such as Granny Smith; she doesn't peel the apples, but says you may if you wish.

Apple streusel muffins

Makes one dozen

3 cups bleached all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup firmly packed brown sugar

2 tablespoons vegetable oil

1 cup milk

2 tablespoons butter, chilled

Heat oven to 375 degrees. Grease 12 standard (7-tablespoon) muffin cups or line them with paper liners.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon and brown sugar until well-mixed. Remove 1/2 cup of the mixture and set aside. Add the apples to the remaining flour mixture and toss to combine.

Combine the oil and the milk. Add the liquid ingredients to the dry ingredients and stir until just mixed. Do not overmix -- the batter should be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling them two-thirds full. If you want extra-large muffins, fill the cups to the top.

To make the streusel topping, cut the butter into small pieces. Add to the reserved flour mixture and, using two knives, cut the butter into the flour until it forms rice-sized pieces. Sprinkle the streusel over the top of the muffins.

Bake the muffins for 30 minutes, or until golden brown (the internal temperature should reach 190 degrees). Immediately remove from the pans and serve warm, or cool on a rack.

Chefs who like to wear traditional garb but want their jackets decorated by something a bit more stylish than tomato stains can turn to Marlene Meyer and Eleanor Oster of A La Carte Art, who specializes in painted chef's jackets. Motifs range from stars to chili peppers to flowers. In fact, just about anything can be depicted on the jackets, from restaurant logos to custom designs. Some chefs wear the fancy jackets when they're doing benefits, Ms. Meyer says.

But they're not for chefs alone -- any home cook or anyone, really, who needs a fashionable cover-up might like a jacket painted with a favorite motif. "We did one for a composer," Ms. Meyer says, "where we took the actual score of the play he was working on and ran it down the front of the jackets, and then we put the names of the songs around the bottom band, and we did little vignette paintings all over" of scenes from the show.

Prices range from $85 for a simple style to as much as $200 for more complicated designs. The jackets come in all-cotton or cotton-poly blend, and all are washable. Or, a customer can supply a jacket or other garment to be painted. For information, call (410) 602-3377. It's back -- and better than ever. Harold Hackerman and partner Barbara Collurafici have just opened Gourmet Again, a full-service gourmet food shop in Dumbarton Square in Pikesville. The new shop is in the same place as the old Gourmet Shop, which was operated by Mr. Hackerman's family for about 20 years, and closed in 1990.

The new store, decorated in cheerful white, forest and lilac with shooting stars painted on the ceiling, will offer fresh meat, poultry, fish and seafood, deli items and smoked fish, fresh produce, specialty coffees and prepared foods. "We're famous for our Caesar salad," Mr. Hackerman says. There's an eight-page menu of items to choose from.

Gourmet Again will offer catering, gift baskets, party trays and home delivery anywhere in the city. The store is located at 3713 Old Court Road. Hours are 8 a.m. to 7 p.m. Monday to Friday, 8 a.m. to 6 p.m. Saturday, and 8 a.m. to 5 p.m. Sunday. The telephone number is (410) 484-9393.

They're true treasures, and the ultimate weapon in a busy cook's arsenal -- those "little" recipes that have just a few common ingredients and can be whipped up in a flash. Funny thing is, they're often family favorites as well.

Have you got such a gem in your culinary repertoire, a two- or three- or four-ingredient dish that tastes like you spend hours over the stove and everybody loves it? Share it with us. Please send recipes to "Short Cuts," c/o Karol V. Menzie, Features Department, The Baltimore Sun, 501 N. Calvert St., Baltimore, Md. 21278. Include your name and a daytime phone number; deadline for submitting recipes is April 30.

Tidbits welcomes food news -- new products, food-related news events, local cookbooks, mail-order finds, openings and closings restaurants and food shops.

Send press releases to Tidbits, Attn.: Karol V. Menzie, The Sun, 501 N. Calvert St., Baltimore 21278.


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