Recipe Swap: Winning recipes

The Cape Central Marching Tigers Band marched their way to a first-place trophy in the Greater St. Louis marching band competition Saturday. It was an excellent competition, and our band students, not to mention the parents, were elated when the announcement was made that we had won. My husband and I always go to the bus and party with the students, and it is a wonderful experience for us to have with our son. It was quite late when we arrived back in Cape Girardeau, but we still had a police escort into town and for the school. What a memory-making weekend this was for our family and to the directors, drum majors, color guard, parents, volunteers and of course the students. A huge Tiger Salute for a job well done! Congratulations on a perfect season: all first-place ratings at every competition this year. You just can't get any better than that.

Today I have selected a few recipes I have been waiting for just the right week to pass along to you. A couple of these recipes are from e-mail friends and a couple are from my personal files.

Fall Pear Pie

8 cups thinly sliced peeled pears

3/4 cup sugar

1/4 cup quick-cooking tapioca

1/4 teaspoon ground nutmeg

Pastry for double-crust pie (9 inches)

1 egg, lightly beaten

1/4 cup heavy whipping cream, optional

In a large bowl, combine the pears, sugar, tapioca and nutmeg. Let stand for 15 minutes. Line a pie plate with bottom crust. Add pear mixture. Roll out remaining pastry to fit top of pie. Cut large slits in top. Place over filling. Seal and flute edges. Brush with egg. Bake at 375 degrees for 55 to 60 minutes or until the pears are tender. Remove to a wire rack. Pour cream through slits if desired. Yield: 8 servings.

Caramel Apple Pear Crisp

3 medium pears, peeled and sliced

2 medium tart apples, peeled and sliced

2 tablespoons sugar

1/4 teaspoon ground allspice

1/3 cup sugar-free caramel topping

Topping:

1/4 cup quick-cooking oats

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

3 tablespoons cold reduced-fat butter

1/4 cup chopped walnuts

3/4 cup reduced-fat whipped topping

In a large bowl, combine the pears, apples, sugar and allspice. Transfer to an 8-inch square baking dish coated with cooking spray. Drizzle with caramel topping. For topping, in a small bowl, combine the oats, brown sugar and flour. Cut in butter until crumbly. Stir in walnuts. Sprinkle over fruit mixture. Bake at 375 degrees for 40 to 45 minutes or until topping is golden brown and fruit is tender. Let stand for 15 minutes. Spoon cooking juices over each serving. Garnish with whipped topping. Yield: 6 servings.

Beefy Vegetable Soup

1 1/2 pounds lean beef stew meat

1 tablespoon canola oil

2 cans (14 1/2 ounces each) reduced-sodium beef broth

1 1/2 cups water

2 tablespoons reduced-sodium soy sauce

3 medium potatoes, cubed (about 1 pound)

3 medium carrots, cubed

3 celery ribs, chopped

2 tablespoons Worcestershire sauce

2 tablespoons steak sauce

1 tablespoon garlic powder

1/2 teaspoon salt

1/4 teaspoon dried oregano

1/8 teaspoon ground nutmeg

1/8 teaspoon pepper

2 cups fresh corn or frozen corn

1 3/4 cups frozen cut green beans

In a large kettle or Dutch oven, cook beef over medium heat in oil until no longer pink. Drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat. Cover and simmer for 1 hour. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat. Cover and simmer for 30 to 40 minutes or until the vegetables are just tender. Add corn and beans. Bring to a boil. Reduce heat. Cover and simmer for 5 to 10 minutes or until vegetables are tender. Yield: 9 servings (about 3 1/4 quarts).

Jalapeno Corn Muffins

1/2 cup all-purpose flour

1/2 cup cornmeal

4 1/2 teaspoons brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

Dash pepper

1 egg

1/3 cup sour cream

1/4 cup 2 percent milk

1 tablespoon canola oil

1 (8 3/4-ounce) can whole-kernel corn, drained

1/2 to 1 jalapeno pepper, minced

Honey butter:

1/4 cup butter, softened

2 tablespoons honey

In a small bowl, combine the first seven ingredients for the muffins. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in the corn and jalapeno. Coat muffin cups with cooking spray. Fill two-thirds full with batter. Bake at 400 degrees for 14 to 16 minutes or until a toothpick comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins. Yield: 8 muffins.

Cream-Filled Pumpkin Cupcakes

2 cups sugar

3/4 cup vegetable oil

1 (15-ounce) can solid-pack pumpkin

4 eggs

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground cinnamon

Filling:

1 tablespoon cornstarch

1 cup milk

1/2 cup shortening

1/4 cup butter, softened

2 cups confectioners' sugar

1/2 teaspoon vanilla extract, optional

In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon. Add to pumpkin mixture and beat until well mixed. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18 to 22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat. Cool to room temperature. In a large mixing bowl, cream shortening, butter and confectioners' sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy. Using a sharp knife, cut a 1-inch circle 1 inch deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. Yield: about 1 3/4 dozen.

Have a wonderful week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.