Dark, Chewy Version of Ralphs Bran Muffins

DEAR SOS: Alas, the recipe you printed for Ralphs’ dark, chewy, dense bran muffins is not the moist, sticky, dark, chewy, dense bran muffins Ralphs makes. It is the other lighter-colored ordinary one as you may have already heard. It is such a disappointment. Can you try again?

--MRS. H.C.M.

DEAR MRS. H.C.M.: Sticky, sticky. We thought we had been using the recipe for dark, chewy muffin, but apparently we had only the lighter version from Ralphs.

We decided to ask for an updated recipe for the dark, chewy muffins to duplicate the one so many readers have requested throughout the years. See if this is it.

RALPHS’ DARK, MOIST MUFFINS

Glaze

1 cup flour

1 cup bran

4 teaspoons dry buttermilk or dry milk powder

1/4 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup dark brown sugar, packed

1/4 cup dark corn syrup

2 tablespoons molasses

1/4 cup oil

1 egg

1/3 cup raisins

1/4 teaspoon grated orange zest

1/2 cup water

Distribute about 1 tablespoon Glaze with pastry brush along bottom and sides of 14 ungreased muffin cups. Combine flour, bran, buttermilk powder, baking powder, baking soda and salt. Stir well and set aside.

Mix together brown sugar, dark corn syrup, molasses, oil and egg in separate bowl until well blended. Puree raisins and orange zest with water in blender or food processor. Add to liquid ingredients.

Stir liquid ingredients into dry ingredients until just moistened. Fill muffin cups 2/3 full and bake at 350 degrees 20 minutes or until wood pick inserted in center comes out clean. Immediately invert muffins onto foil or wax paper to cool. Makes 14 muffins.

Glaze

3 tablespoons granulated sugar

3 tablespoons dark brown sugar, packed

3 tablespoons shortening

2 tablespoons corn syrup

2 teaspoons water

Combine sugars, shortening, corn syrup and water and mix well.

DEAR SOS: I am searching for a recipe for Chicken Dijon. We have tried to work out a recipe but can’t get the true results. Can you help?

--JEAN

DEAR JEAN: Of course we can. Chicken Dijon had a popular run for quite some time a few years back. It’s an excellent recipe to keep in mind whether planning dinner parties or family meals.

By the way, you can use any mustard you wish. If you use hot mustard, adjust the amount according to taste.

CHICKEN DIJON

1/4 cup butter or margarine

1 cup chopped green onions

1 clove garlic, crushed

4 to 6 chicken legs

Salt

Coarse ground pepper

1/2 cup dry white wine

Dash dried basil

1/2 cup sour cream

1 tablespoon Dijon mustard

Hot cooked noodles or rice

Melt butter in skillet. Add green onions and garlic and saute until onions are tender but not browned. Remove onions and garlic.

Season chicken to taste with salt and pepper. Brown chicken pieces in same butter in which onions were cooked, adding more butter if necessary. When chicken is browned, return onions and garlic to skillet, add wine and basil and simmer until chicken is tender, about 45 minutes.

Remove chicken to heated platter. Add sour cream and mustard to skillet and cook, stirring, until hot. Do not allow to boil. Pour sauce over chicken and serve with cooked noodles or rice. Makes 4 servings.

DEAR SOS: About 15 years ago you printed a recipe for fresh Strawberry Cake and frosting that called for pureed strawberries.

--JUANITA

DEAR JUANITA: This recipe, which was first printed in 1975, could be the one you are looking for. The Creamy Strawberry Frosting contains pureed strawberries.

STRAWBERRY CAKE

3/4 cup shortening

1 1/2 cups sugar

1 1/2 teaspoons vanilla

2 1/4 cups sifted cake flour

1 tablespoon baking powder

1 teaspoon salt

Fresh strawberries

2/3 cup milk

Red food color, optional

5 stiffly beaten egg whites

Creamy Strawberry Frosting

Cream shortening with sugar until light. Add vanilla and mix well. Resift flour with baking powder and salt.

Wash strawberries and remove stems. Mash enough strawberries to measure 1/2 cup puree. Combine puree and milk. Add sifted dry ingredients to creamed mixture alternately with milk mixture. Add red food color to tint pink.

Gently fold in beaten egg whites. Pour into 2 greased and floured 9-inch layer cake pans and bake at 375 degrees 18 to 20 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes.

Remove from pans and cool completely. Frost with Creamy Strawberry Frosting. Makes 1 (2-layer) cake.

Creamy Strawberry Frosting

Fresh strawberries

2 tablespoons flour

1/3 cup milk

1/2 cup granulated sugar

1/4 cup butter or margarine

1/4 cup shortening

Dash salt

1/2 to 3/4 cup powdered sugar

1 teaspoon vanilla

Red food color, optional

Wash strawberries and remove stems. Mash enough to measure 1/4 cup strawberry puree. Combine puree with flour and milk in saucepan and cook, stirring, over low heat until thickened. Cool.

Cream granulated sugar with butter and shortening and add to cooled mixture. Beat until nearly doubled in volume. Gradually beat in salt and enough powdered sugar until good spreading consistency. Stir in vanilla and add enough food color to tint pink. Makes enough frosting for 2 (9-inch) cake layers.

DEAR SOS: The salsa at El Torito is the best. Can you possibly get the recipe?

--E.C.

DEAR E.C.: The El Torito people sent us a booklet filled with their recipes. The salsa happened to be among them.

EL TORITO SALSA

2 cups tomatoes, diced 1/4 inch

1/2 cup onion, diced 1/4 inch

1 to 2 tablespoons jalapenos, seeded and finely chopped

1 tablespoon oil

1 teaspoon white distilled vinegar

1 teaspoon fresh lime juice

1/2 teaspoon dried Mexican oregano leaves

1/4 teaspoon salt

1/4 cup finely chopped cilantro

Combine tomatoes, onion, jalapenos, oil, vinegar, lime juice, oregano, salt and cilantro. Makes 4 servings.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.