Thursday, November 11, 2010

November Recipe Swap - Biscotti

Biscotti


Beat together:
4 eggs
1 cup sugar
1 cup oil (optional)
Then add:
1 tsp almond, lemon OR anise extract (your choice)
1/4 tsp salt
1 tsp baking powder

When mixed, slowly add in:
2 1/2 cups all-purpose flour

Grease and flour a 10 1/2" x 16" cookie sheet with sides (sometimes called a jelly roll pan). Pour in batter. Bake at 375 F for 15 to 17 minutes. Cut into 3 sections lengthwise then cut diagonally.

For softer cookie: Frost and sprinkle with non-pareils. Cut when cool.

Frosting: 1/2 box confectioners sugar and a little milk with 1 tsp almond or anise extract to the consistency of soft peanut butter

For crunchy cookie: After the cookies are cut, spread on cookie sheets and bake 15 to 20 minutes at (250 F to 275 F), turning halfway through. Good for dunking.

Saturday, October 16, 2010

October Recipe Swap - Pumpkin

Pumpkin Chocolate Chip Bread (Alecia Williams)
Blend:
4 eggs
3 cups sugar
2 cups pumpkin
1 cup oil
2/3 cup water
Sift together and then add to mixture:
3½ cups flour
1 T baking soda
1 1/4 t. Salt
1 t cinnamon

Stir in:
½ bag semi-sweet chocolate chips
½ bag mini semi-sweet chocolate chips

Bake at 325 degrees (this recipe makes 7 small loaf pans) for 45-50 minutes.


Pumpkin Squares (Gloria Daniels)
4 eggs
1 2/3 cup sugar
1 cup oil
2 cups pumpkin
2 cups flour
2 t baking powder
2 t cinnamon
1 t salt
1 t baking soda

Beat eggs, sugar and oil.  Add pumpkin.  Sift dry ingredients together and add to mixture.  Pour into greased jelly roll pan.  Bake 25-30 minutes at 350 degrees.

Frosting
3 ounces cream cheese
1/3 cup butter
1 T milk
1 t vanilla
2 cups powdered sugar
Beat cream cheese, butter, milk and vanilla until creamy.   Add sugar and frost.

Thursday, September 16, 2010

Tea Party

Shortbread
2 cups flour
1/2 cup powdered sugar
1/2 tsp salt
1 cup (2 sticks) butter,no substitutes
Combine flour, sugar and salt in a bowl.  Cut in cold butter with fork until dough sticks together (takes a few minutes).  Press into springform, tart, or shortbread pan.  Prick with fork and cut with knife into wedges.  Bake at 350 F until just browned at the edges - do not let middle brown.  Let cool in the pan.

Friday, July 16, 2010

July Recipe Swap - Ice Cream

Simple Vanilla Ice Cream (Cuisinart)

Ingredients

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract

Instructions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.



Tutti-Fruity Ice Cream (from Ben Beutler's grandmother)

1 can Eagle Brand milk
1 small can Carnation milk
4 eggs
1 large pkg strawberry jello
1 pkg frozen strawberries(thawed)
3 bananas, diced
1 1/2 cups sugar
1  13oz can crushed pinapple
1/2 cup pecans
1 qt half & half

Mix these ingredients and freeze in ice cream freezer

Fresh Strawberry Ice Cream (Cuisinart)

Ingredients

3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract

Instructions

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Note: I tossed all the strawberries in the blender.  I like it that way (no clumps).


Mango Sorbet (from Williams-Sonoma)

2 ripe Mangos (about 2lbs total weight) cubed
2 1/2 tablespoons fresh lemon juice
1 cup water
3/4 cup sugar

Pour the Mango cubes into a bowl and mash with a fork. You should have about 2 1/2 cups mango pulp. Add the lemon juice and stir to combine. Cover and refrigerate until chilled, at least 2 hours or up to 8 hours.

In a small, heavy saucepan, combine the water and sugar. Bring to a boil over medium-high heat and cook, stirring occasionally until the sugar dissolves and the syrup is clear, about 1 minute. Set aside and let cool to room temperature. Cover and refrigerate until chilled, at least 3 hours or up to 8 hours. 

Add the syrup to the mango pulp and stir to combine. The mixture does not have to be smooth; it will blend during churning. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer-safe container. Cover and freeze until firm, at least 2 hours or up to 3 days, before serving. 

Makes about 1 1/2 pints 

Thursday, April 22, 2010

Smoked salmon tea sandwiches

Smoked salmon tea sandwiches

8 oz cream cheese at room temperature
2 t fresh chives
1 T dried dill
4 slices thin-sliced white bread
3/4 lb. thinly sliced smoked salmon

Combine first 3 ingredients and blend well. Spread on one side of 2 bread slices. Lay salmon slices on cream cheese. Cover with remaining bread. Trim crusts and cut into squares or diamonds.

Yield: 8 tea sandwiches
submitted by: Kimberly Burnett

Saturday, April 17, 2010

White Chocolate and Craisin Drop Biscuits

White Chocolate and Craisin Drop Biscuits
Follow recipe on side of Bisquick box for biscuits.
Add white chocolate chips and craisins to taste.(half cup of each)
Do not roll and shape dough.
Mix dough, chips and craisins till wet then STOP MIXING. This is the most important part. Drop on ungreased pan with spoon.
Add 2-3 minutes to baking time on baking directions on side of box for biscuits.
*recipe taken from a professional chef at a bed and breakfast.
submitted by: Carrie Brady

English Gingersnaps

English Gingersnaps
a.k.a.
Mary’s Conference Cookies
Makes 30 25 gram cookies.
2 cups all-purpose flour
1 ½ tsp. baking soda
½ tsp. salt
6 oz. (1 ½ sticks) butter
1 tsp. cinnamon
1 cup sugar
1 ½ tsp. ground ginger
1 egg, lightly beaten
½ tsp. ground cloves or allspice
¼ cup dark molasses
1/8 tsp. grated nutmeg
1/3 cup sanding sugar (large crystal is best)
Preheat the oven to 375˚ Grease 3 cookie sheets.
Sift together (I use a large sieve) flour, baking soda, salt and spices.
Cream butter and sugar until smooth and light.
Beat in egg, then molasses. (If you spread a little oil in ¼ cup measure, the molasses won’t stick as much.)
Stir in dry ingredients thoroughly.
Pinch off pieces of dough and shape into 1-inch balls. Roll each ball in sanding sugar to completely cover and place them 12 to a cookie sheet.
Bake 10 minutes or until almost firm to touch.
Let rest 3-5 minutes, then cool on racks.
Note: Allspice is cheaper and I have ½ lb., if anyone wants to buy some.
I’m looking for a new supplier for large crystal sanding sugar. In a pinch you could use regular granulated sugar, but it’s not the same.
submitted by: Mary Johnston

Orange-Almond Scones

Orange-Almond Scones

½ cup fresh orange juice
¼ cup buttermilk, yogurt or milk
1 large egg
¼ tsp. almond extract
3 cups flour
4 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 Tablespoons unsalted butter
½ cup sugar
½ cup chopped, blanched almonds
1 Tablespoon orange peel

Heat oven to 375 degrees. Grate peel before juicing the orange. Measure juice, then buttermilk in a 2 cup glass measure. Add egg and extract; beat until smooth with a fork. Put flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers until mixture looks like fine granules. Add sugar, almonds and orange peel. Toss to distribute evenly. Add the egg mixture and stir with a fork until a soft dough forms. Turn out the dough on a lightly floured board and give 5-6 kneads, just until well mixed. Form the dough into a ball, cut into 8 wedges and form each wedge into a ball. Place on ungreased cookie sheet and bake about 25 minutes or until medium brown. Cool on a wire wrack.

Note: I didn’t use almond extract (I didn’t have any!) or almonds. I added dried cranberries instead.
submitted by: Ellen Patton

Monday, March 15, 2010

Homemade Mac and Cheese

Homemade Mac and Cheese by Elisabeth Beutler

2 C (8 oz) Elbow macaroni

¼ C margarine or butter

3 T flour

1/8 t each dry mustard, salt and pepper

2 C milk

2 C sharp cheddar cheese

1 C croutons or crushed Ritz crackers

Cook macaroni in boiling water for three minutes. Drain. In med saucepan melt margarine. Blend in flour, mustard salt and pepper and cook on low to med heat until smooth and bubbly. Gradually add milk. Bring to a gentle boil and stir over med heat until mix thickens. Stir in cheese until it is melted and mixed in. Add pasta. Put into casserole and top with crackers. Bake at 350 degrees for about 30 minutes.
submitted by: Elisabeth Beutler

Tuesday, March 9, 2010

Coconut Macaroons

Coconut Macaroons
Ingredients

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites, at room temperature
• 1/4 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
submitted by: Emily O'Loughlin

Chinese Potstickers or Pan-fried Dumplings

Chinese Potstickers or Pan-fried Dumplings
Chinese pan-fried dumplings are fried and then steamed in water. This two-stage cooking process gives the dumplings a crispy bottom, soft top, and juicy filling.

Napa cabbage add color, texture and flavor to this easy to make pan-fried dumpling recipe. Yields about 48 dumplings.
Ingredients:
• 1/2-3/4 cup finely chopped Napa cabbage
• 1/4 cup finely chopped green onion (Spring onion)
• 1/4 cup chopped water chestnuts (optional)
• 1 pound ground pork
• 1 teaspoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon Asian sesame oil
• Dash white pepper
• 1 package wonton or gyoza wrappers (about 48 wrappers)
• 1 tablespoon cornstarch mixed with 2 tablespoons water, or 1 lightly beaten egg white
• 1 cup water, or as needed

Preparation:
Combine the first 10 ingredients in a large bowl, using your fingers to mix everything together. (Note: If preparing the filling ahead of time, store in a sealed container in the refrigerator until ready to use).

Fill each wrapper with a heaping teaspoon of the pork filling. Add the filling in the middle of the potsticker wrapper, using your finger to spread it out toward the sides. Be sure not to overfill or to spread the filling too close to the edge of the wrapper.

To fold the dumpling, moisten the edges of the wrapper with the egg white or mixture of water and cornstarch (this makes it easier to seal). Gently lift the edges of the moistened wrapper over the filling. Crimp the edges of the wrapper and pinch together to seal. (Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings).

Heat a wok or nonstick skillet on medium-high heat and add 1 tablespoon oil. Add 10 – 12 potstickers, and cook for 2 to 3 minutes, until the bottom is browned. Add 1/3 cup water, cover, and steam the dumplings until the liquid is absorbed (about 5 minutes). Remove and cook the remainder of the dumplings. Serve with soy sauce combined with white or sherry vinegar and a few drops of sesame oil.
submitted by: Emily O'Loughlin

Chicken Broccoli Casserole

Chicken Broccoli Casserole
Boil chicken breast (or I pick apart a rotisserie chicken), let cool and cut into pieces. Cook 1 cup of rice and put in the bottom of a 8x8 casserole dish or pan. Then put fresh broccoli on top of that (I cut it into small pieces). Top that with chicken pieces. Mix 1 can of Cream of Chicken soup with ¾-1 cup of Helmans mayonnaise and spread over the casserole. Top that with grated cheddar cheese and bread crumbs. Bake at 350 for 30 minutes or until cheese is brown/bubbling.
submitted by: Ellen Patton

Pacific Pork loin roast with pineapple, garlic and ginger

Pacific Pork loin roast with pineapple, garlic and ginger
Ingredients:
• pork loin roast, boneless, about 3 to 4 pounds
• salt and pepper
• 3-4 cloves of garlic, minced
• 1 large onion, sliced
• 1/4 cup sugar
• 3/4 cup hot water
• 2 tablespoons soy sauce
• 2 tablespoons sherry vinegar
• 1/2 teaspoon ground ginger
• 3 tablespoons red wine vinegar
• 1 tablespoon ketchup or tomato paste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can [8 ounces] pineapple chunks, drained
• 2 tablespoons cornstarch
• 2 tablespoons cold water
Preparation:
Season pork roast with salt, pepper & garlic. Brown roast on all sides or place under broiler for 15 to 20 minutes to remove some fat. Place onion in bottom of slow cooker insert; top with the pork roast. Combine sugar, hot water, soy sauce, sherry, ground ginger, wine vinegar, and ketchup. Cover and cook on LOW for 9 to 11 hours (or 5-6 hours on HIGH--meat should register above 160 degrees).About 1-2 hours before done, add sliced bell peppers and pineapple chunks.
To thicken gravy, blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set the slow cooker on HIGH; add cornstarch mixture. Continue to cook until thickened. (I would do this step on stovetop).
Serves 6 to 8.
submitted by: Emily O'Loughlin

Saturday, February 13, 2010

Hard Candy Suckers

Hard Candy Suckers

From the kitchen of: Jolene Durbin, Yorba Linda, California

Ingredients
  • 1 cup sugar
  • 1/2 cup water
  • 1/3 cup light corn syrup
  • 1/8 to 1/4 tsp. candy flavoring oil (extracts won't work)
  • Liquid food coloring (as desired)
  • Candy eyes and/or decorations (optional)
Instructions
  1. Mix sugar, water and syrup in a lightweight pan over medium-high heat. Bring to a boil. Add candy thermometer, cook to hard crack stage (290 degrees); remove from heat. When bubbles simmer down, stir in oil flavoring and liquid food coloring as desired.

  2. Pour hot candy mixture into prepared molds. Remove suckers from molds when cool and beginning to hold their shape. Add decorations if desired. Place on another flat surface to continue cooling. Put cooled suckers into plastic bags

Recipe taken from Familyfun.com
submitted by: Carrie Brady

Monday, January 25, 2010

Pineapple Limeade

Pineapple Limeade
1 can pineapple juice (46 oz)
1 8oz bottle lime juice
2 liters sparkling water OR 1 1/2 qts. cold water (I use this lesser amount because a full 2 liters is too watery in my opinion).
1/2 to 1 cup sugar (to taste)

Mix and serve.
submitted by: Sherie Christensen

Coconut Syrup

Coconut Syrup
Ingredients
• 1 (14 ounce) can coconut milk
• 1 cup flaked coconut
• 3/4 cup brown sugar
Directions
1. In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

And if anyone is interested in buying it instead of making it themselves, these websites are for the actual coconut syrup my sister would get in Hawaii, and they are delicious!
http://www.hawaiiansunproducts.com/coconuts.html
http://www.abcstores.com/browse.cfm/4,70.html
submitted by: Jodi Sparks

Coconut Crusted Perch

Coconut Crusted Perch
1 egg
1 Tbsp milk
1/2 tsp salt
2/3 cup crushed Ritz crackers
1/2 cup flaked coconut
1 lb (1 pkg) frozen perch fillets, thawed
vegetable oil for frying
Whisk together egg, milk and salt. Place in a shallow bowl. In
another shallow bowl combine crushed Ritz and coconut. Dredge each
fillet first in the egg mixture then in the cracker mixture. Heat
about 4 Tbsp oil in a frying pan until hot. Fry fillets 2 minutes on
each side (until fish flakes easily with a fork) then transfer to
paper towel-lined plate. You may need to remove coconut pieces, etc.
from the oil with a slotted spoon between each batch and replenish the
oil a little. You can serve the fillets with a sweet and sour sauce
if desired.
submitted by: Saralynn Jensen