Chunky Apple Raisin Muffins with Streusel Topping

(Recipe makes 24 small muffins)

3 C flour

1 t cinnamon

1 t nutmeg

2 t baking soda

1 C golden raisins

1 C vegetable oil

2 C sugar

2 extra-large eggs

1 t vanilla

Zest of 1 orange

2 C applesauce

1 large apple, chunky dice

Combine flour, cinnamon, nutmeg and soda in a bowl and whisk well to evenly incorporate. Add raisins to flour mix. Using your fingers, separate the raisins and evenly coat them with the flour mix.

Place eggs, vanilla, and zest into a pourable container.

In the bowl of a stand mixer, add sugar and oil. Beat on medium high speed with the paddle attachment. Slowly drizzle in the egg mix. Continue to beat until airy and well combined.

With mixer on the slowest speed, alternately add flour mix and applesauce. Do not over mix. Finish incorporating by hand.

Using an ice cream scoop, portion out batter into a muffin tin coated with non-stick baking spray. Fill them 2/3 full. Push 3 or 4 cut pieces of apple into the batter. Sprinkle streusel topping on each and place in a 400 degree oven for 13 minutes. Rotate pan and continue to cook for another 10 minutes or so until tops are just set to the touch. Allow to cool before removing from the tin.

Crispy Red Tortilla Strips

6 red corn tortillas

Canola spray

Garlic salt

Chili powder

Stack corn tortillas and trim off sides in order to form a rectangular shape. Cut tortillas into thin strips. Arrange on a baking sheet and spray the strips with canola spray. Evenly sprinkle garlic salt and chili powder over the strips. Place in a 400 degree preheated oven and bake for about 15 minutes or until crispy. Great over salads and soups.

Cilantro Oil

2 large garlic cloves

1 bunch cilantro, stems removed

¼ t salt

¼ C fresh squeezed lime juice

1 C olive oil

Place garlic, cilantro, salt and lime juice in a blender. Process ingredients until smooth. Add olive oil in a slow drizzle through the feed spout. Refrigerate. Drizzle over pasta dishes, soups, goat cheese.

Bacon, Cheddar & Scallion Scones

(makes 8 large scones)

2 C flour

1 T baking powder

1 t salt

1 t black pepper

1 ¼ sticks butter, chilled and diced

2 eggs

1 C crispy bacon, diced

2 C sharp cheddar cheese, grated

3 scallions, finely chopped

heavy cream

Combine flour, baking powder, salt and pepper in the bowl of a stand mixer. Mix well with your paddle attachment. Add diced pieces of very cold butter and pulse your mixer to coat butter pieces with the flour. Add one egg, pulse again. Add second egg and pulse again. Break up any large lumps of butter. Minimize your pulsing. Add bacon, cheese and scallions to the mix. Pulse machine again while drizzling in heavy cream. Add just enough cream for the dough to come together. Not dry, not wet. Gather the dough together and press it evenly into a 9” cake pan that has been sprayed with cooking spray. Invert the pan onto a cutting board and cut the circle into 8 wedges. Brush the scones with heavy cream and egg. Place on a parchment lined cookie sheet and place in a preheated 425 degree oven. Bake for 12 minutes and turn your baking sheet and bake for an additional 12 minutes or until golden brown.

Highmade Hummus

(makes 4 C of hummus)

4 C garbanzo beans, rinsed and dried

4 cloves fresh garlic, minced

½ t cayenne

1 t cumin

1 t paprika

1 ½ t salt

2 T fresh parsley, finely chopped

¼ C fresh squeezed lemon juice

2 T tahini

Olive oil, amount determined by desired consistency of hummus

Rinse and dry garbanzo beans. Place them in a microwavable container and cook on high power for 45 seconds. Stir and cook another 45 seconds. (Heating the garbanzos makes a creamier texture.) While the food processor is running, drop the garlic cloves through the feed tube. Allow the garlic to fully mince. Add remaining ingredients, except the olive oil, to the processor bowl. Pulse the machine a few times stopping to scrape down sides. Turn machine back on and drizzle olive oil through the feed tube just until the mixture begins to turn. Basically you want a lot of friction initially to grind the garbanzo beans. As the mixture begins to form, slowly add more olive oil until you reach the desired consistency. Firmer, looser…your call! Remove from machine and store in the fridge. Really, I find the hummus is best right out of the processor. Make sure you allow the hummus to return to room temperature before serving. Flavors speak better when they are not so cold.

Humble beginnings…

High’s Café & Store began in a small 650 square foot building with two owners and one part-time employee…Carma… in September 2005. With a Barbie oven, one hot plate, and a few tried and true recipes, we were excited to start a casual coffee shop in Comfort, TX.

12 years later, we occupy 3200 square feet, use i PADS for order taking, have 13 employees and blog on the internet.

Additionally, cooking classes, a website, retail items, various remodels and menu additions have brought us to our present version.

From Styrofoam to porcelain and plastic to stainless, High’s has evolved naturally. We transitioned when it seemed appropriate and timely to do so. Through all of this, Denise and I have worked to maintain a sense of community, a desire for fresh flavors, and a “friendly ease” with which food and service are delivered.

So, thank you to all of our loyal and supportive fans. On behalf of the entire High’s family, it is our pleasure to serve you. Enjoy the blog. These are the recipes many have requested. Share with us your thoughts and let us know how we can make HIGHMADEFOOD.COM more useful to you.

Oatmeal Raisin Cookies

(makes 30 medium sized cookies)

1 1/3 C flour

½ t baking powder

1 ½ t baking soda

1 t cinnamon

½ t salt

2 C old fashioned oats

2 C quick cooking oats

¾ C coconut

½ C golden raisins

½ C dried cranberries

2 sticks unsalted butter, softened

1 c light brown sugar

¾ C sugar

2 extra large eggs, room temperature

2 t vanilla

¼ C half & half

In a bowl, whisk together flour, baking powder, soda, cinnamon and salt. Add both oats, coconut, golden raisins and dried cranberries. Break up raisins and cranberries making sure they get coated with flour mix. In the bowl of a stand mixer, add butter and sugars and cream until light and fluffy. Add eggs and vanilla and mix in well. Add half and half and mix well. With the mixer on low speed, spoon flour mix into the butter mix. Finish incorporating with a large spoonula. 😉

Using a 1 1/3 ounce ice cream scoop, scoop out batter onto a cookie sheet prepared with non-stick baking spray. Chill cookie balls in the refrigerator for 20 minutes or so. Once the dough has firmed up, place cookies in a preheated 350 degree oven and bake for 13 minutes. Rotate pan and continue to bake for another 13 minutes or until nicely browned. Remove cookies from oven and place on a cooling rack. I like a crispy exterior with some chewiness in the middle. You can store chilled dough in the refrigerator for several days or in the freezer longer. Several weeks. When you have the time, make some dough, portion it, freeze it and then bake it off when you need cookies for a special occasion.

Sweet Mexican Corn Soup

(serves 4-6)

¼ C vegetable oil

1 orange sweet pepper, finely diced

1 yellow sweet pepper, finely diced

1 medium yellow onion, finely diced

S & P

2 – 14.75 ounces of cream style corn

1 – 7 ounce can of green chiles

1 – 16 ounce bag frozen corn

4 C chicken stock

¼ C brown sugar

2 t cumin

1 T dried oregano

½ t red pepper flakes

1 bunch cilantro, finely chopped

1 bottle Shiner Bock beer

Add oil into a preheated soup pot. Add peppers and onion to the pot and sauté until onions are translucent. Add a pinch of salt and pepper to the sauté. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and allow flavors to meld. Take soup off heat and allow to cool down a bit. Adjust seasoning with salt and pepper if needed. Place half of the cooled soup into a blender and blend until a smooth puree is formed. (Make sure that you allow the soup to cool. Very important!) Add pureed soup back into the pot with the remaining mixture. Add one bottle of Shiner Bock beer. Reheat soup and serve with cilantro oil, crispy tortilla strips, and grated cheddar cheese.