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Saturday, May 12, 2012

“Classic Quickbreads and Muffins, Pt. XXXVIII: Trailmix Muffins—designed to mimic the Trailmix Craze of the 1980’s, these Muffins are still as good Today as they were back then” by Chef Elmer K. “the Hooter” Hootenstein



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their TWENTIETH album—“Classic Hot Tuna Electric”—was released in 1996 as were the previous two days’ offerings and is a phenomenal live album featuring all of the great classics throughout their fabulous career!  We love this CD and urge you to go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.  





COUNTDOWN TO THE END OF THE MAYAN CALENDAR…



Here's the countdown to December 21, 2012: from today, we have 224 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



MOTHER’S DAY 2012 WEEK



Happy Mothers Day 2012

STINKBUG 2012





Chef Elmer K. “the Hooter” Hootenstein

END Commentary 05-13-2012

Copyright © 2012 by MHB Productions

Word Count: 1,741.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, May 13, 2012 by Chef Elmer K. “the Hooter” Hootenstein

CLASSIC QUICKBREADS AND MUFFINS, PT XXXVIII

 Classic Quickbreads and Muffins, Pt. XXXVIII: Trailmix Muffins—designed to mimic the Trailmix Craze of the 1980’s, these Muffins are still as good Today as they were back then” by Chef Elmer K. “the Hooter” Hootenstein



Bakersfield, CA, 05-13-2012 Su: Today is Mother’s Day and that means if you haven’t gone to beverlycarrick.com and bought an original, you’re late! But that isn’t the end of the world (that’s coming on December 21, 2012 LOL), go there now and take advantage of the great sales going on there 24/7/365.  She has the best Mother’s Day gifts and for that matter, upcoming Father’s Day gifts, too, please give the gift of fine art, there is no better way to say “I love you” to someone than with the gift of a great painting from Beverly Carrick.com.  Look at today’s wonderful selection: #1337, a beautiful 24” x 36” original oil painting entitled, “Canyon Falls,” a beautiful portrait of the water rushing down the Kern Canyon on its way to the valley floor.  We have so much beautiful scenery that we visited last year on our extended vacation that I simply haven’t the time to tell you about each one but if you’re a regular here and read the painting selections each and every day, then you know the types of paintings that are available and we want you to give the gift of a Beverly Carrick original oil painting this Mother’s Day: GO THERE NOW!

  Okay, our muffin selection for today is a splendid beauty of a muffin, the wonderful concoction of trailmix in one tasty muffin, designed to increase one’s energy supply and get them up and going.  I love these muffins and so will you and thank you my friends for your unflagging support this entire week.  Tomorrow, Fritz Schlependrecht will be coming in to do his second week and it should be a good one.  We have about a month to go before Father’s Day is upon us so who knows what Chef Fritz will be doing? The only way to find out is to be tomorrow morning at the crack of dawn which for us is at 11:59 P.M. of the previous day: that’s when our posts are posted! Join us and join Chef Fritz, give him a hearty elemental welcome!

(#19) TRAILMIX MUFFINS



Trailmix muffins are a delicious variety that became very popular during the 1980’s at the country club in which I was employed and definitely took advantage of the trailmix craze sweeping the country at the time.  All sorts of combinations of dried fruits, vegetables, legumes, and even grains were packaged in all sorts of ways and virtually every place one went had spindle racks full of the stuff.  It didn’t take much to put the so-called “two-and-two-together” and begin utilizing the various tidbits of foods that were inevitably placed on the bake table for me to use up and do away with.  Very popular, these muffins will enliven your household by increasing the general energy levels of all who eat them.  Give ‘em a good shot: you’ll love ‘em!

Yield:  about 10 medium-sized muffins (.25-cup)  / Mis-en-place: 1-1.25 hours:




Qty.
Measure
Item
Other
1
Cup
All-purpose flour

1
Tablespoon
Baking powder

3/8
Teaspoon
Baking soda

3/8
Teaspoon
Salt

3/8
Teaspoon
Ground cinnamon

1.5
Teaspoons
Ground nutmeg

.25
Teaspoon
Ground mace

.5
Cup
Whole wheat

2.25
Teaspoons
Whole wheat bran

3/8
Cup
Black raisins

3/8
Cup
Toasted ground almonds

3/8
Cup
Toasted coconut

1
Each
Large AAA egg

3/8
Cup
Brown sugar

.25
Cup
Granulated sugar

.25
Cup
Vegetable oil

7/8
Cup
Whole milk

.5
Teaspoon
Vanilla extract

3/8
Teaspoon
Almond extract

The Finish:
.5
Cup
Pineapple juice

.75-1
Cup
Powdered sugar

2
Teaspoons
Vanilla
Extract
.5
Cup
Coconut




Method:

1.      Mis-en-place: have everything ready with which to work! Prepare your muffin pan first: use nothing but stainless steel or aluminum cookware, never use dark bakeware pans as they tend to absorb excess heat which leaves you will overbrowned crusty sides.  The professionals use reflective bakeware which repels heat rather than draws it in thereby leaving their baked products tender of crumb and crown. 

a.      Spray your pan with PAM or with some such other food release spray—never olive oil-based!—and then line it with paper or aluminum baking cups.  Spray the cups with food release spray, too, and then also spray the tops of the pan; in this way, the muffins will be de-panned much more easily and the paper will peel away from the finished product without taking some of the crumb with it; set aside.

b.      Prepare the sugar glaze under “the Finish” by blending and mixing together the pineapple juice, powdered sugar, and vanilla extract.  Stir until a very thick mixture has been formed and then set it aside.  Be sure to have some coconut ready, too, for the final topping.

2.      Now, double-sift together, the first SEVEN ingredients blending well. Then, stir in the whole wheat flour, the bran, and the rest of the dry ingredients; set aside.

3.      Next, using an electric mixer equipped with a paddle attachment beat the egg and the two sugars together until light and creamy and then cream in the oil, beating well.  Then, add the remaining liquid ingredients, blending well, and finally, fold the DRY ingredients into the WET rotating the paddle on medium speed until a lumpy batter has ensued. 

4.      Preheat your standard oven to 400°F or your convection oven to 350°F and have ready.

5.      Stop mixing at that point and cover the bowl with plastic wrap and refrigerate the batter for at least 20 minutes or until it’s firmed up.  Then, using an ice cream scoop, fill the muffin cups with batter up to the top.  Gently shake the pan to settle the batter and then place it on the middle oven rack of your preheated oven.

6.      Bake for 18-22 minutes; check at some point during the close of this time for doneness by inserting either a paring knife or a cake tester into the center of the middle row of muffins.  If it comes out clean, remove the muffins and if it comes out wet, return them to the oven for another 2-3 minutes or until they’re almost totally dry.  Be sure to note that the muffins will complete baking on the cooling rack while still in the pan so using your best judgment; pull them out at the right time.

7.      Place them upon a wire cooling rack with a drip pan underneath them.  Cool for 1-2 minutes and then depan them with a paring knife and leave them tilted in their cups to finish cooling.  When completely cool, remove the pan and place the muffins upright on the rack and bring out the glaze. Using a wire whisk, quickly drizzle it all over them in a loopy fashion so that they have a ribbony-sugary effect.  Quickly press the remaining coconut on them and then they’re ready to serve.

8.      Leftovers should always be plastic-wrapped and then sealed in a Zip-Loc freezer bag.  You can keep them out for a day’s time but then, it’s into the freezer for best results.  The refrigerator will cause them to dry out so it’s important to maintain baked goods either at room temperature or in the freezer.  In the latter, they can be removed and reheated in the microwave oven and re-glazed if necessary.

Trailmix muffins are a popular item due to the fact that at the time of development, they took advantage of a big health-food craze that was sweeping the nation.  Having all sorts of good, energy-boosting ingredients made them the best of the best and once you’ve had an opportunity to try them, you’ll see precisely what I mean. Enjoy!

--------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Thank you so much for being here once again, I do hope you have a lovely Mother’s Day for every mother in your family.  Mine will be a good one as my wife’s mom is going to be joining us.  We always do our best to take her out to the Beverly Hills Country Club for Sunday Brunch so it’s going to be a fantastic day.  I love this country club and do hope that all of you will be able to visit it at some point in your lives.  Become a successful chef and then you’ll be able to do anything! See you next time!                 

   Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by HOT TUNA and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Elmer K. Hootenstein

Elmer K. Hootenstein

CWC, ACF, the Golden State Chefs’ Association

________________________________________________________________________

This is me in a group shot that was a collage on a chef's magazine cover from the 1980's. The actual picture of me was taken in the mid 1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California. I later came to Washington State where I met Stinkbug in the WSCA. We've been friends ever since.

---30---

The END Commentary for Sunday, May 13, 2012 by Chef Elmer K. “the Hooter” Hootenstein



Tomorrow: Fritz Schlependrecht

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was written by the one-and-only Chef Elmer K. “the Hooter” Hootenstein



Recipe created by Chef Elmer K. “the Hooter” Hootenstein on August 17, 1984 in Los Angeles, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS



This is #1337 a 24” x 36" original oil painting by Beverly Carrick entitled, “Canyon Falls." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Canyons

                                                                           


















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