Cottage Pie (Shepherds' Pie)
Preheat Oven to 350 degrees
2 pints(1 quart or
32oz) of ground beef browned with onion
1 quart (32oz) of
cooked/ skinned tomatoes
3c. instant potato
pearls + enough Hot water to reconstitute potatoes
4c. mix of corn and
halved green beans
about 1/2 c. dried
Carrots
about 1/2 c. dried
Celery
2c. dried onion
salt and pepper for
preferred flavor
parsley
flour (to thicken base if needed)
In a skillet, combine tomatoes, carrots, celery, parsley, salt and pepper. Once at a boil, add meat, onions, and salt and pepper to taste. If the base is too runny, thicken 1/2c slightly with flour then gradually combine back with the rest of the dish. Put the tomatoes and meat on the bottom of a casserole dish. Layer the corn and beans with the mashed potatoes on top.
Bake for 30 min or until the crust is golden brown
Lemon Cupcakes
Preheat oven to 325° degrees.
3 ½ cups all-purpose flour2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 cup buttermilk
1 Tbsp. lemon zest
2 Tbsp. lemon juice
1 tsp. vanilla extract
1. Line cupcake pan with baking cups.
2. In a large bowl cream butter and sugar, with an electric mixer, until pale and fluffy-about 4-5 minutes.
1 Tbsp. lemon zest
2 Tbsp. lemon juice
1 tsp. vanilla extract
1. Line cupcake pan with baking cups.
2. In a large bowl cream butter and sugar, with an electric mixer, until pale and fluffy-about 4-5 minutes.
3. Add eggs, one at a time until mixture becomes creamy,
4. In a separate bowl whisk to combine flour, baking soda
and salt.
5. Alternate adding dry ingredients and milk to butter mixture, in 3-4 batches.
Mix each addition just until ingredients incorporate—do not over mix.
6. Add lemon zest and lemon juice. Mix batter for an additional minute. Batter should be light and fluffy.
7. Divide the batter among the cupcake liners and bake for 20-25 minutes, or until cake tester/toothpick inserted in center comes out clean.
Place pan on wire rack and cool completely before removing
from pan. Once cooled, frost cupcakes.6. Add lemon zest and lemon juice. Mix batter for an additional minute. Batter should be light and fluffy.
7. Divide the batter among the cupcake liners and bake for 20-25 minutes, or until cake tester/toothpick inserted in center comes out clean.
Buttercream Frosting
1/2 cup unsalted butter, softened
1/2 cup shortening
1 tsp. vanilla extract
4 cups confectioner’s sugar
1. Cream butter and shortening with electric mixer. Add
vanilla.1 tsp. vanilla extract
4 cups confectioner’s sugar
2. Gradually add sugar, 1 cup at a time. Blend well.
+ To create flavored frosting- Thouroughly mix in 1/4c of
flavoring to taste (we use fruit puree but any liquid will work)
++ To create colored frosting- Add a couple of drops of food
coloring until you reach desired color. Fruit and Vegetable Juices will color
the frosting, but the taste will also be altered
Best Hot Chocowat in Da Whole Wide-Word!!!!
1 cup 1 serving size of your favorite cocoa mix 1/2 cup half-and- half 1/2 cup hot water
put the mix in the mug.
fill the mug a little over half way with hot water
and top it off with half and half.
2c ice
2c orange juice
1 banana
6oz vanilla yogurt
a couple handfuls of spinach leaves
**these are guesstimate amounts so alter it to fit your tastes or the room in your blender**
Put all ingredients in the blender with the ice on the bottom. Put the lid on and puree until smooth.
It is best if served fresh, but if you want to save some for later, put it in the refrigerator to chill.
From the Kitchen of Kimberly Leinbach:
Bottom Layer:
1 cup flour
½ cup butter or margarine
2 Tbs ice water (may need a small amount more)
Cut butter or margarine into flour (same as pie crust) until pea sized.
Add ice water and form into two balls. May need to add a bit more water.
Pat out each portion on a baked cookie sheet 3” wide by 12” long.
Top:
1 cup water
½ cup margarine or butter
Bring to boil in medium saucepan. Remove from heat
Add
1 cup flour, stir until smooth
3 eggs, Stir in one at a time, with heavy spoon or rubber scraper until smooth and mixture is consistent throughout.
Add
½ tsp Almond extract, mix well
Divide mixture in half and spread over bottom layer.
Bake at 400 degrees for 30 minutes
Frosting can either be put on while still warm as a glaze or wait until pastry is cool and frost.
2 Tbs. butter or margarine
Small amount of Milk to thin for spreadable consistency
Cut each pastry in half lengthwise, then in 1 – 2 inch diagonal strips width wise.
From the Kitchen of Linda Inman:
Pineapple Upside Down Cake
1/2c butter
1 1/3c packed brown sugar
32oz sliced (or chunked pineapple)-drained
1c Maraschino Cherries- drained
1French Vanilla box mix
Preheat oven to 350F
Melt butter in a 9x13 pan in the oven. After it is melted, sprinkle all of the brown sugar over the bottom of the pan. Arrange pineapple slices flat on the bottom and put one cherry in the center of each slice. Make the cake batter according to the packaged instructions and pour over pineapples.
Bake for 35 min or until the cake is fully cooked and golden brown.
Serve warm.
(If you prepare it the day before you serve it, cover the pan and put it in the fridge. It will have a richer flavor when reheated the next day.)
From the Kitchen of Shelley McMakin:
Everything Casserole
Green Beans (1 Can)
Cream of Mushroom soup (1-2 cans depending on how many you are feeding)
... 5-6 Large Red Potatoes (again...large crowd or small)
2 Chicken breasts (optional)
Brown Rice (3-4 cups)
1 Tablespoon Green onions
Boil Red potatoes, chicken breast, Brown Rice (separately or in a crock pot)
Drain, and add everything else when you are done!!
1 cup 1 serving size of your favorite cocoa mix 1/2 cup half-and- half 1/2 cup hot water
put the mix in the mug.
fill the mug a little over half way with hot water
and top it off with half and half.
Spinach Smoothies
2c ice
2c orange juice
1 banana
6oz vanilla yogurt
a couple handfuls of spinach leaves
**these are guesstimate amounts so alter it to fit your tastes or the room in your blender**
Put all ingredients in the blender with the ice on the bottom. Put the lid on and puree until smooth.
It is best if served fresh, but if you want to save some for later, put it in the refrigerator to chill.
Curried Salmon and Couscous
1 can diced tomatoes
1 can evaporated milk
1 can salmon
2 TB brown sugar
2 TB curry paste
1 c frozen green beans
1 1/2 c Couscous
2 c water
In a sauce pan (or an handy-dandy digital pressure cooker set to simmer), combine milk, tomatoes, brown sugar, and curry paste. Stir until it comes to a slight bubble. Then add the green beans. Once the beans are thawed, add the salmon and break it up into bight size pieces.
In a separate sauce pan, cook the couscous.
Serve hot with the curried salmon over the couscous or mixed together.
total prep time: 20 min
serves: 4
From the Kitchen of Kimberly Leinbach:
Quick and Easy Orzo Pasta
2 TB Butter
1 C Orzo Pasta
2 C Chicken Broth
... Salt/ Pepper
1/2 tsp Basil (optional)
Saute Pasta in Butter for 2-4 Minutes--until golden brown with a nutty aroma
Add Broth, bring to a boil.
Cover and simmer for approx. 20 min.
Season to taste with: Salt/Pepper,, Parmesean Cheese, etc.
2 TB Butter
1 C Orzo Pasta
2 C Chicken Broth
... Salt/ Pepper
1/2 tsp Basil (optional)
Saute Pasta in Butter for 2-4 Minutes--until golden brown with a nutty aroma
Add Broth, bring to a boil.
Cover and simmer for approx. 20 min.
Season to taste with: Salt/Pepper,, Parmesean Cheese, etc.
30 Minute Rolls
Preheat Oven to 400 degrees
1 ¼ C Warm Water
... 1/3 C Oil
2 T Instant Yeast
¼ Cup Sugar or Honey
½ tsp Salt
1 egg
3 ½-4 C Flour
Mix 1st 4 ingredients. Blend in salt and eggs. Gradually add flour. Blend/Knead well.
Shape into dinner rolls. Place onto lined/greased cookie sheet.
Let rest for 10 minutes.
Bake for 10-12 minutes- until golden brown
Preheat Oven to 400 degrees
1 ¼ C Warm Water
... 1/3 C Oil
2 T Instant Yeast
¼ Cup Sugar or Honey
½ tsp Salt
1 egg
3 ½-4 C Flour
Mix 1st 4 ingredients. Blend in salt and eggs. Gradually add flour. Blend/Knead well.
Shape into dinner rolls. Place onto lined/greased cookie sheet.
Let rest for 10 minutes.
Bake for 10-12 minutes- until golden brown
From the Kitchen of Eliza Jeanfreau:
Pumpkin Cake
½ C. butter, melted
1 egg, beaten
Save one cup of this mixture and press the ret in bottom of buttered cake pan ( 9X13 or 10X15)
Filling:
1-29 oz. Can pumpkin
1 ½ cups sugar
4 eggs
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. ground cloves
1 can evaporated milk
1 egg, beaten
Save one cup of this mixture and press the ret in bottom of buttered cake pan ( 9X13 or 10X15)
Filling:
1-29 oz. Can pumpkin
1 ½ cups sugar
4 eggs
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. ground cloves
1 can evaporated milk
Mix and pour over crust.
Topping:
Topping:
1 cup of the saved crust mixture
½ cup sugar
1 tsp. cinnamon
¼ cup soft butter
½ cup sugar
1 tsp. cinnamon
¼ cup soft butter
Mix topping and sprinkle on top. (Mine usually isn’t crumbly, so I make little pancakes of the topping and drop it on top.) Bake at 350 degrees for 55-60 minutes or until knife test proves done.
From the Kitchen of Brenda Werrett:
Christmas KRINGLE
Bottom Layer:
1 cup flour
½ cup butter or margarine
2 Tbs ice water (may need a small amount more)
Cut butter or margarine into flour (same as pie crust) until pea sized.
Add ice water and form into two balls. May need to add a bit more water.
Pat out each portion on a baked cookie sheet 3” wide by 12” long.
Top:
1 cup water
½ cup margarine or butter
Bring to boil in medium saucepan. Remove from heat
Add
1 cup flour, stir until smooth
3 eggs, Stir in one at a time, with heavy spoon or rubber scraper until smooth and mixture is consistent throughout.
Add
½ tsp Almond extract, mix well
Divide mixture in half and spread over bottom layer.
Bake at 400 degrees for 30 minutes
Frosting can either be put on while still warm as a glaze or wait until pastry is cool and frost.
Frosting:
1 cup powdered sugar
½ tsp almond extract2 Tbs. butter or margarine
Small amount of Milk to thin for spreadable consistency
Optional:
Sprinkle sliced almonds over frosting, and decorate with colored sugarCut each pastry in half lengthwise, then in 1 – 2 inch diagonal strips width wise.
From the Kitchen of Linda Inman:
Pineapple Upside Down Cake
1/2c butter
1 1/3c packed brown sugar
32oz sliced (or chunked pineapple)-drained
1c Maraschino Cherries- drained
1French Vanilla box mix
Preheat oven to 350F
Melt butter in a 9x13 pan in the oven. After it is melted, sprinkle all of the brown sugar over the bottom of the pan. Arrange pineapple slices flat on the bottom and put one cherry in the center of each slice. Make the cake batter according to the packaged instructions and pour over pineapples.
Bake for 35 min or until the cake is fully cooked and golden brown.
Serve warm.
(If you prepare it the day before you serve it, cover the pan and put it in the fridge. It will have a richer flavor when reheated the next day.)
From the Kitchen of Shelley McMakin:
Everything Casserole
Green Beans (1 Can)
Cream of Mushroom soup (1-2 cans depending on how many you are feeding)
... 5-6 Large Red Potatoes (again...large crowd or small)
2 Chicken breasts (optional)
Brown Rice (3-4 cups)
1 Tablespoon Green onions
Boil Red potatoes, chicken breast, Brown Rice (separately or in a crock pot)
Drain, and add everything else when you are done!!
From the kitchen of Eliza Stewart:
Appetizers, Dips, and Sauces
Guacamole
Guacamole
Ingredients
2 ripe avocados, halved, pitted, and peeled
2 ripe tomatoes, chopped
1 jalapeno chile, seeded and minced
1 cup loosely packed fresh cilantro leaves, chopped
1 Tbs. fresh lime juice
1/2 tsp. salt
Directions
Place avocados in medium bowl and mash. Add tomatoes, jalapeno, cilantro, lime juice, and salt; stir gently. Serve immediately, or cover and store in refrigerator for up to 4 hours.
2 ripe avocados, halved, pitted, and peeled
2 ripe tomatoes, chopped
1 jalapeno chile, seeded and minced
1 cup loosely packed fresh cilantro leaves, chopped
1 Tbs. fresh lime juice
1/2 tsp. salt
Directions
Place avocados in medium bowl and mash. Add tomatoes, jalapeno, cilantro, lime juice, and salt; stir gently. Serve immediately, or cover and store in refrigerator for up to 4 hours.
Tangy Meatball Sauce
Ingredients
1
bottle (12 ounces) chili sauce
3/4
cup water
1/4
cup packed brown sugar
2
Tbs. cider vinegar
1
Tbs. Worcestershire sauce
1
tsp. dry mustard
Directions
In
1-quart saucepan, combine chile sauce, water, brown sugar, vinegar,
Worcestershire sauce, and dry mustard; heat to boiling over medium-high heat,
stirring occasionally. Lower heat to medium-low; simmer 5 minutes. Serve
warm.
Seven-Layer Tex-Mex Dip
Ingredients
1
can (15-19 ounces) pinto beans, rinsed and drained.
1
cup bottled mild to medium salsa
2
green onions, finely chopped
1
small garlic clove, minced
4
ounces (1 cup) Monterrey Jack cheese, shredded
1
can (2 1/4 ounces) sliced ripe black olives, rinsed and drained
2
ripe medium avocados
1/3
cup chopped fresh cilantro
3
Tbs. finely chopped red onion
2
Tbs. fresh lime juice
1/2
tsp. salt
1
cup sour cream
tortilla
chips
Directions
1)
Preheat oven to 350 F. In medium bowl, combine beans, 3 Tbs. salsa, half
of green onions, and garlic. Mash until well mixed, but still slightly
chunky. Spread on the bottom of a 9-inch glass pie plate.
2)
Sprinkle cheese over bean mixture; spread with remaining salsa and sprinkle
with olives. Bake until heated through, about 15 minutes.
3)
Meanwhile, cut each avocado in half and remove the pit. With a spoon,
scoop out flesh and place in same bowl. With a fork, mash avocado until
slightly chunky. Stir in 1/4 cup cilantro, red onion, lime juice, and
salt. Spoon avocado mixture over hot dip; spread sour cream on top.
Sprinkle with remaining cilantro and green onions. Serve with tortilla
chips.
Summer
Berry Parfait with Yogurt and Granola
Ingredients
3/4
cup sliced strawberries
3/4
cup blueberries
1 (6
ounce) container vanilla yogurt
1
tablespoon wheat germ
1/2
banana, sliced
1/3
cup granola
Directions
Layer 1/4 cup
strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat
germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large
bowl. Continue to build the parfait, repeating the layers until all of the
ingredients are used completely.
Ultimate
Cheese Ball
Ingredients
3 (8
ounce) packages cream cheese, softened
1
bunch green onions, finely chopped
1 (8
ounce) jar dried beef, chopped
1
cup chopped pecans
Directions
In a medium bowl, mix
the cream cheese, green onions and dried beef. Form the mixture into a ball.
Sprinkle with pecans. Chill in the refrigerator approximately 2 hours before
serving.
Pressure
Cooker Italian Chicken Soup
Directions
heat 1 teaspoon olive
oil in a pressure cooker over medium heat. Add sausage meat, and cook
until browned, breaking it into crumbles. Remove sausage to a plate and drain
oil. Add another 1 teaspoon of olive oil to pressure cooker; cook onion and
garlic until onion is transparent. Add barley and stir 1 minute. Return sausage
to pressure cooker. Add lentils, chicken, parsley, and chicken stock to cooker,
adding enough stock to completely cover chicken. Close cover securely; place
pressure regulator on vent pipe. Bring pressure cooker to full pressure over
high heat (this may take 15 minutes). Reduce heat to medium high; cook for 9
minutes. Pressure regulator should maintain a slow steady rocking motion;
adjust heat if necessary.
Remove pressure cooker
from heat; use quick-release following manufacturer's instructions or allow
pressure to drop on its own. Open cooker and remove chicken; shred meat and
return to soup. Add garbanzo beans, spinach and salsa; stir to blend and heat
through before serving.
Green
Chile Cheese Ball
Ingredients
4
large Anaheim chili peppers
1
1/2 pounds shredded pepper jack cheese
2 (8
ounce) packages cream cheese, softened
2
cloves garlic, minced
1
teaspoon salt
1
teaspoon ground black pepper
2
cups finely chopped pecans
Directions
Preheat an outdoor grill
for medium heat, and lightly oil the grate. Cook chiles on the preheated grill
until the skin of the peppers has blackened and blistered, about 5 minutes. Be
careful not to overcook the peppers, or the skin will not come off easily. Turn
the peppers often to cook evenly. Place the blackened peppers into a bowl, and
tightly seal with plastic wrap. Allow the peppers to steam as they cool,
about 20 minutes. Once cool, remove the skins and seeds. Chop the peppers.
Combine the chopped
peppers with the pepper jack, cream cheese, garlic, salt, and pepper. Form the
the mixture into a ball and place on a plate covered with wax paper. Place the
cheese ball in the freezer until very cold, about 15 minutes.
Spread the chopped
pecans on a large cutting board or baking sheet. Roll the frozen cheese ball in
the pecans. Use your hand to pack any areas that are not covered by pecans,
making sure the entire outside of the cheese ball is covered with a nice layer
of pecans.
Apple
Sauce
Ingredients
4
apples - peeled, cored and chopped
3/4
cup water
1/4
cup white sugar
1/2
teaspoon ground cinnamon
Directions
In a saucepan, combine apples, water, sugar, and cinnamon. Cover,
and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow
to cool, then mash with a fork or potato masher.
Salads
Cranberry and Cilantro Quinoa Salad
Ingredients
1
1/2 cups water
1
cup uncooked quinoa, rinsed
1/4
cup red bell pepper, chopped
1/4
cup yellow bell pepper, chopped
1
small red onion, finely chopped
1
1/2 teaspoons curry powder
1/4
cup chopped fresh cilantro
1 lime,
juiced
1/4
cup toasted sliced almonds
1/2
cup minced carrots
1/2
cup dried cranberries
salt
and ground black pepper to taste
Directions
Pour the water into a
saucepan, and cover with a lid. Bring to a boil over high heat, then pour in
the quinoa, recover, and continue to simmer over low heat until the water has
been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the
refrigerator until cold.
Once cold, stir in the
red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime
juice, sliced almonds, carrots, and cranberries. Season to taste with salt and
pepper. Chill before serving
Watermelon
Salad
Ingredients
2
small watermelons
1
(15 ounce) can canned diced pineapple in juice, drain juice and reserve
1
pound seedless grapes
2
apples - peeled, cored and chopped
2
bananas, cut into bite-size pieces
Directions
Cut each watermelon in
half lengthwise. Hollow out the insides using a melon baller, reserving rind
for later use. Drain pineapple, and discard juice. Cut apples in half, remove
cores, and cut into bite size pieces. Peel banana, and slice in to bite size
pieces. Rinse grapes under cold running water, and pat dry.
In a bowl, toss together
the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit
salad among the 4 reserved watermelon "bowls," and serve.
Strawberry-Melon Summer Salad
Ingredients
1
cup lemon yogurt
1
tablespoon honey
1
teaspoon lemon juice
2
cups watermelon balls
2
cups cantaloupe balls
2
cups halved fresh strawberries
Directions
In a salad bowl, whisk
together the lemon yogurt, honey, and lemon juice until smooth, and gently fold
in the watermelon balls,
cantaloupe balls, and strawberries. Toss to coat, and
serve.
Fabulous
Fruit Salad
Ingredients
1
red apple, cored and chopped
1
Granny Smith apple, cored and chopped
1
nectarine, pitted and sliced
2
stalks celery, chopped
1/2
cup dried cranberries
1/2
cup chopped walnuts
1 (8
ounce) container nonfat lemon yogurt
Directions
In a large bowl, combine
red apple, Granny Smith apple, nectarine, celery, dried cranberries, and
walnuts. Mix in yogurt. Chill until ready to serve.
Fresh
Fruit Salad
Ingredients
4
cups fresh strawberries, halved
2
cups fresh blueberries
2
kiwifruit, peeled and sliced
2
bananas, sliced
2
cups seedless grapes, halved
1 (8
ounce) container plain or vanilla yogurt
2
teaspoons lemon juice
1
teaspoon sugar
1/2
teaspoon vanilla extract
Directions
In a large salad bowl,
combine strawberries, blueberries, kiwi, bananas and grapes. In a small bowl,
combine yogurt, lemon juice, sugar and vanilla; mix well. Serve with fruit.
Fruit
Salad Dressing
Ingredients
4
1/2 teaspoons all-purpose flour
1 (6
ounce) can pineapple juice
1/3
cup sugar
1/3
cup orange juice concentrate
2
tablespoons honey
2
tablespoons lemon juice
Assorted
fresh fruit
Directions
In a saucepan, combine
the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or
until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be
refrigerated for up to 1 week.
Drinks
Hot Buttered Cider
Ingredients
8 cup apple cider or apple juice
2 tablespoons packed brown sugar
4 inches stick cinnamon
1 teaspoon whole allspice
1 teaspoon whole cloves
Peel from 1 lemon, cut into strips
2 tablespoons butter
Cinnamon sticks (optional)
Directions
1. Combine cider and brown sugar in a large saucepan. For a spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 6-inch square of 100 percent cotton cheesecloth.
2. Add spice bag to cider mixture. Bring to boiling over medium-high heat; reduce heat. Cover and simmer for 15 minutes. Remove and discard spice bag.
3. Top each serving with 1/2 teaspoon butter and serve with a cinnamon stick stirrer, if desired. Makes 10 to 12 servings.
4. Make-Ahead Tip: After discarding spice bag, chill cider and reheat to serve. Or, keep prepared cider warm in a crockery cooker on low-heat setting.
Ingredients
8 cup apple cider or apple juice
2 tablespoons packed brown sugar
4 inches stick cinnamon
1 teaspoon whole allspice
1 teaspoon whole cloves
Peel from 1 lemon, cut into strips
2 tablespoons butter
Cinnamon sticks (optional)
Directions
1. Combine cider and brown sugar in a large saucepan. For a spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 6-inch square of 100 percent cotton cheesecloth.
2. Add spice bag to cider mixture. Bring to boiling over medium-high heat; reduce heat. Cover and simmer for 15 minutes. Remove and discard spice bag.
3. Top each serving with 1/2 teaspoon butter and serve with a cinnamon stick stirrer, if desired. Makes 10 to 12 servings.
4. Make-Ahead Tip: After discarding spice bag, chill cider and reheat to serve. Or, keep prepared cider warm in a crockery cooker on low-heat setting.
Nectarine
Sunshine Smoothie
Ingredients
2
large nectarines, pitted and quartered
1
banana, cut into pieces and frozen
1
large orange, peeled and quartered
1
cup vanilla yogurt
1
cup orange juice
1
tablespoon honey
Directions
Place the nectarines,
frozen banana chunks, orange, vanilla yogurt, orange juice, and honey into a
blender, and blend until smooth.
Best
Lemonade Ever
Ingredients
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
Directions
In a small saucepan,
combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar.
Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon
juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and
remaining 7 cups water.
Easy
Strawberry Lemonade
Ingredients
1
(12 fluid ounce) can frozen lemonade concentrate, thawed
4
1/2 cups water
1 (10
ounce) package frozen strawberries, partially thawed
Directions
In a large pitcher, mix
together lemonade concentrate and water. Stir in strawberries.
Breakfast
Morning Glory Muffins
Ingredients
1
1/2 cups all-purpose flour
1/2
cup whole wheat flour
1
1/4 cups white sugar
1
tablespoon ground cinnamon
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
2
cups grated carrots
1
apple - peeled, cored, and chopped
1
cup raisins
1
egg
2
egg whites
1/2
cup apple butter
1/4
cup vegetable oil
1
tablespoon vanilla extract
2
tablespoons chopped walnuts
2
tablespoons toasted wheat germ
Directions
Preheat oven to 375
degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick
cooking spray.
In a medium bowl, whisk
together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir
together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in
carrots, apples and raisins. Stir in apple butter mixture until just moistened.
Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine
walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F
(190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring
back when lightly pressed.
Bacon
Cheddar Deviled Eggs
Ingredients
12
eggs
1/2
cup mayonnaise
4
slices bacon
2
tablespoons finely shredded Cheddar cheese
1
tablespoon mustard
Directions
Place eggs in a
saucepan, and cover with cold water. Bring water to a boil and immediately
remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, and cool. To cool more quickly, rinse eggs under cold
running water.
Meanwhile, place bacon
in a large, deep skillet. Cook over medium-high heat until evenly brown.
Alternatively, wrap bacon in paper towels and cook in the microwave for
about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked
eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash
egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard.
Fill egg white halves with the yolk mixture and refrigerate until serving.
Sunday Morning
Lemon Poppy Seed Pancakes
Ingredients
3/4
cup milk
1
tablespoon vinegar
1
tablespoon lemon juice
1
egg
2
tablespoons butter, melted
1/2
teaspoon vanilla extract
1
cup all-purpose flour
2
tablespoons white sugar
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
teaspoon poppy seeds
1
teaspoon lemon zest
cooking
spray
Directions
Stir the milk, vinegar,
and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in
egg, butter, and vanilla extract.
In a separate bowl, mix
together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and
lemon zest until well combined. Pour the milk mixture into the flour mixture
and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over
medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake
into the skillet and cook until bubbles appear on the surface, about 2 minutes.
Flip the pancakes over with a spatula and brown the other side, about 2 more
minutes.
Ingredients
3
tablespoons honey
1
tablespoon lemon juice
1/4
teaspoon ground cinnamon
1/4
teaspoon ground ginger
2
large ripe pears, cored and sliced
2
large eggs
1
tablespoon honey
1/4
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/3
cup milk
4
slices bread
1/4
cup toasted sliced almonds
Directions
Preheat an oven to 350
degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Stir 3 tablespoons
honey, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon ginger together
in a small bowl; spread evenly into the bottom of the prepared baking dish.
Arrange the sliced pears in 2 rows into the bottom of the baking dish.
Beat the eggs, 1
tablespoon honey, 1/4 teaspoon cinnamon, and 1/4 ginger together in a shallow
dish; soak each piece of bread in the egg mixture and arrange atop the
pears.
Bake in the preheated
oven until the bread is set and golden brown, about 20 minutes.
Cut the bread into
squares. Use a thin, flat spatula to lift each portion out of the pan and flip
so the pear side faces up. Sprinkle with almonds and drizzle with any syrup
left in the baking dish.
Cheesy
Ham and Hash Brown Casserole
Ingredients
1
(32 ounce) package frozen hash brown potatoes
8
ounces cooked, diced ham
2
(10.75 ounce) cans condensed cream of potato soup
1
(16 ounce) container sour cream
2
cups shredded sharp Cheddar cheese
1
1/2 cups grated Parmesan cheese
Directions
Preheat oven to 375
degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix hash
browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread
evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the
preheated oven, or until bubbly and lightly brown. Serve immediately.
Lunch
Vegetarian
Chickpea Sandwich Filling
Ingredients
1
(19 ounce) can garbanzo beans, drained and rinsed
1
stalk celery, chopped
1/2
onion, chopped
1
tablespoon mayonnaise
1
tablespoon lemon juice
1
teaspoon dried dill weed
salt
and pepper to taste
Directions
Drain and rinse chickpeas. Pour chickpeas into a medium
size mixing bowl and mash with a fork. Mix in celery, onion,mayonnaise (to taste), lemon juice, dill, salt and
pepper to taste.
Grilled
Peanut Butter and Banana Sandwich
Ingredients
Cooking
spray
2
tablespoons peanut butter
2
slices whole wheat bread
1
banana, sliced
Directions
Heat a skillet or
griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of
peanut butter onto one side of each slice of bread. Place banana slices
onto the peanut buttered side of one slice, top with the other slice and press
together firmly. Fry the sandwich until golden brown on each side, about 2
minutes per side.
Grilled
Apple and Swiss-Cheese Sandwich
Ingredients
2 slices whole wheat bread
1 1/2 teaspoons olive oil
1/2 Granny Smith apple - peeled, cored and thinly sliced
1/3 cup shredded Swiss cheese
Directions
Preheat a skillet over
medium heat. Lightly brush one side of each slice of bread with the olive oil.
Place 1 slice of bread, olive oil side down into the skillet, and arrange the
apple slices evenly over the top. Sprinkle the Swiss cheese over the apple,
then top with the remaining slice of bread, olive oil-side up. Cook until the
bread is golden brown, then flip the sandwich over, and cook until the other
side is golden brown and the cheese has melted, 1 to 2 more minutes.
Grilled
Cheese Sandwich
Ingredients
4 slices white bread
3 tablespoons butter, divided
2 slices Cheddar cheese
Directions
Preheat skillet over
medium heat. Generously butter one side of a slice of bread. Place bread
butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second
slice of bread on one side and place butter-side-up on top of sandwich. Grill
until lightly browned and flip over; continue grilling until cheese is melted.
Repeat with remaining 2 slices of bread, butter and slice of cheese.
Super
BLT
Ingredients
8
slices bacon
8
slices bread, toasted
1/4
cup guacamole
1/4
cup cream cheese
4
lettuce leaves
4
slices tomato
Directions
Place the bacon in a
large, deep skillet, and cook over medium-high heat, turning occasionally,
until evenly browned, about 10 minutes. Drain the bacon slices on a paper
towel-lined plate.
Spread the guacamole on
4 slices of toasted bread and the cream cheese on the remaining 4 slices.
Arrange a lettuce leaf, tomato slice, and two pieces of bacon on top of 4
slices of bread and top with the remaining slices.
Cheesy
Tuna Melts
Ingredients
1 (6
ounce) can tuna, drained
1/3
cup chopped celery
2
tablespoons mayonnaise
1
pinch salt
4
English muffins, split and toasted
8
slices ripe tomato
8
slices Cheddar cheese
Directions
Preheat oven to broil.
In a bowl, mix together
tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin
halves and place them on a baking sheet. Top each half with a slice of tomato
and a slice of cheese.
Broil until cheese is
melted, about 3 to 5 minutes.
Dinner
Stuffed Shells with
Arrabbiata Sauce
Ingredients
12
ounces (1 box) jumbo pasta shells (approximately 36 shells)
2
tablespoons olive oil, plus extra for greasing baking sheet
6
ounces thinly sliced pancetta, diced
2
teaspoons dried crushed red pepper flakes
2
garlic cloves, minced
5
cups marinara sauce
2
(15-ounce) containers whole milk ricotta cheese
1
1/3 cups grated Parmesan
4
large egg yolks
3
tablespoons chopped fresh Italian parsley leaves
3
tablespoon chopped fresh basil leaves
1
teaspoon chopped fresh mint leaves
1
1/2 teaspoons salt
1/2
teaspoon freshly ground black pepper
1
cup shredded mozzarella cheese
Directions
Lightly
oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking
sheet and set aside.
Partially
cook the pasta shells in a large pot of boiling salted water until slightly
tender but still quite firm to the bite, about 4 to 6 minutes. You will
continue cooking the shells in the oven after they have been stuffed.
Using a slotted spoon, drain pasta shells and place on oiled baking sheet,
spreading them out so that they don't stick together and allow to cool.
Heat
the oil in a heavy medium saucepan over medium heat. Add the pancetta and
saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the
garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring
the sauce to a simmer, stirring often.
In a
medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt,
and pepper. Set aside.
Preheat
the oven to 350 degrees F.
Spoon
1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells
with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in
the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with
the mozzarella.
Bake
in the lower third of your oven until the filling is heated through and the top
is golden brown, about 25 to 30 minutes.
Crab-Stuffed Mushrooms
Ingredients
1
cup crabmeat
1/2
cup cream cheese
1/2
cup fresh parsley leaves, chopped
1/2
cup green onions, chopped
4
tablespoons Parmesan
House
Seasoning (recipe follows)
2
portobello mushroom caps, or 10 white mushrooms caps
1/2
cup bread crumbs
Nonstick
cooking spray
Directions
Preheat
the oven to 375 degrees F.
Combine
the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with
House Seasoning, to taste. Stuff the mushroom caps with the mixture and top
with bread crumbs. Spray the tops with nonstick spray to help them brown.
Transfer to the oven and bake for about 20 minutes, or until the filling is hot
and melted.
House
Seasoning:
1 cup salt
1/4
cup black pepper
1/4
cup garlic powder
Mix
ingredients together and store in an airtight container for up to 6
months.
Cheese and Spinach Puff
Pastry Pockets
Ingredients
12
frozen puff pastry shells, unthawed
1
cup heavy cream
1/4
cup whole milk
1/2
teaspoon salt
1/2
teaspoon freshly ground black pepper
1
(16-ounce) package frozen chopped spinach, thawed and squeezed dry
1
1/4 cups grated Fontina cheese
1/4
cup freshly grated Parmesan
3 to
5 green onions, finely chopped
Directions
Preheat
the oven to 400 degrees F.
Line
a heavy large baking sheet with parchment paper. Arrange the frozen pastry
shells on the baking sheet and bake until they puff and become golden brown,
about 20 minutes. Using a small knife, cut out the center of the pastry shells.
Meanwhile,
stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach,
Fontina cheese, Parmesan, and green onions. Spoon the spinach mixture into the
baked pastry shells. Bake until the pastries are golden brown and the filling
is hot, about 25 to 30 minutes. Transfer the pastries to a platter and
serve.
White Pizza
Ingredients
1
store bought pizza dough - or pick one up from your favorite pizzeria
Extra-
virgin olive oil , for drizzling
2
cups whole or part skim ricotta
2
cloves garlic, finely chopped
Handful
flat0leaf parsley, finely chopped
2
cups shredded mozzarella or provolone, 1 pouch
10
fresh basil leaves, 1/2 cup, shredded
Directions
Preheat
a pizza stone if you use one along with the oven to 425 degrees F.
Stretch
dough to form a pie and transfer to stone or pizza baking tray. Pierce the
dough with the tines of a fork in several places. Drizzle extra-virgin olive
oil, around the crust. Mix the ricotta cheese with garlic and parsley
and season it with salt and black pepper. Spread the ricotta across the dough.
Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top
the white pizza pie with the shredded basil leaves, cut and serve.
Swiss Steak
Ingredients
2
pounds beef bottom round, trimmed of excess fat
2
teaspoons kosher salt
1
teaspoon freshly ground black pepper
3/4
cup all-purpose flour
1/4
cup vegetable oil or bacon drippings
1
large onion, thinly sliced
2
cloves garlic, minced
2
stalks celery, chopped
1
tablespoon tomato paste
1
(14.5-ounce) can diced tomatoes
1
teaspoon smoked paprika
1
teaspoon dried oregano
1
tablespoon Worcestershire sauce
1
1/2 cups beef broth
Directions
Preheat
the oven to 325 degrees F.
Cut
the meat with the grain into 1/2-inch thick slices and season on both sides
with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of
meat on both sides in the flour mixture. Tenderize the meat using a needling
device, until each slice is 1/4-inch thick. Dredge the slices on both sides
once more and set aside.
Add
enough of the bacon drippings or vegetable oil to just cover the bottom of
a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins
to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook
until golden brown on both sides, approximately 2 minutes per side. Remove the
steaks to a plate and repeat until all of the steaks have been browned.
Remove
the last steaks from the pot and add the onions, garlic, and celery. Saute for
1 to 2 minutes. Add the tomato paste and stir to combine. Next add the
tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to
combine. Return the meat to the pot, submerging it in the liquid. Cover the pot
and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until
the meat is tender and falling apart.
Taco Pie
Ingredients
1 (8
ounce) package refrigerated crescent rolls
1
pound ground beef
1 (1
ounce) package taco seasoning mix
1
(16 ounce) container sour cream
8
ounces shredded Mexican-style cheese blend
1
(14 ounce) bag tortilla chips, crushed
Directions
Preheat oven to 350
degrees F (175 degrees C).
Lay crescent dough flat
on the bottom of a square cake pan and bake according to package directions.
Meanwhile, brown the
ground beef in a large skillet over medium high heat. Add the taco seasoning
and stir together well. When dough is done, remove from oven and place meat
mixture on top, then layer with sour cream and cheese, and then top off with
the crushed nacho chips.
Return to oven and bake
at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.
Chicken and Chourico
Pizza
Ingredients
2
teaspoons olive oil
2
skinless, boneless chicken breast halves - cut into small chunks
flour
for dusting
1
(13.4 ounce) package room-temperature fresh pizza dough
1
cup tomato sauce
1
tablespoon olive oil
5
cloves garlic, minced
1
1/2 tablespoons Italian seasoning
salt
and ground black pepper to taste
1/2
link Portuguese hot chourico sausage - halved lengthwise and sliced into thin
half moons
1/4
red onion, sliced thin
1/4
cup banana pepper rings
1 (8
ounce) package shredded mozzarella & cheddar pizza cheese
2
tablespoons grated Parmesan cheese
Directions
Preheat an oven to 425
degrees F (220 degrees C). Prepare a pizza pan with olive oil and flour.
Heat 2 teaspoons olive
oil in a skillet over medium heat; cook the chicken in the hot oil until no
longer pink in the center and the juices run clear, 5 to 10 minutes. Set aside.
Dust a flat working
surface with flour. Roll the pizza dough out to the size of your pizza pan.
Place dough on the prepared pan.
Stir the tomato sauce, 1
tablespoon olive oil, garlic, Italian seasoning, salt, and pepper together in a
small bowl; spread evenly over the surface of the dough. Scatter, in order, the
chicken, chourico, red onion, banana peppers, pizza cheese, and Parmesan over
the tomato sauce mixture.
Bake in the preheated
oven on the middle rack until the cheese is lightly browned, about 20 minutes.
Switch the oven setting to broil and cook another 5 minutes
Desserts
Chocolate
Indulgence Cake
Ingredients
1 cup bittersweet chocolate
6 tablespoons butter, unsalted
1/4 cups sugar
2 eggs
1/4 cup all-purpose flour
Optional:
Fresh raspberries
Raspberry sauce
Chocolate sauce, recipe follows
Chocolate Sauce:
1 cup whole milk
10 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup sugar
Directions
Preheat the oven to 400 degrees F.
In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not over bake.
For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.
Ingredients
1 cup bittersweet chocolate
6 tablespoons butter, unsalted
1/4 cups sugar
2 eggs
1/4 cup all-purpose flour
Optional:
Fresh raspberries
Raspberry sauce
Chocolate sauce, recipe follows
Chocolate Sauce:
1 cup whole milk
10 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup sugar
Directions
Preheat the oven to 400 degrees F.
In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not over bake.
For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.
Bake
Sale Lemon Bars
Ingredients
1
1/2 cups all-purpose flour
2/3
cup confectioners' sugar
3/4
cup butter or margarine, softened
3
eggs
1
1/2 cups white sugar
3
tablespoons all-purpose flour
1/4
cup lemon juice
1/3
cup confectioners' sugar for decoration
Directions
Preheat the oven to 375
degrees F (190 degrees C). Grease a 9x13 inch baking pan.
Combine the flour, 2/3
cup confectioners' sugar, and butter. Pat dough into prepared pan.
Bake for 20 minutes in
the preheated oven, until slightly golden. While the crust is baking, whisk
together eggs, white sugar, flour, and lemon juice until frothy. Pour this
lemon mixture over the hot crust.
Return to the preheated
oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a
wire rack Dust the top with confectioners' sugar. Cut into squares.
The Best
Lemon Bars
Ingredients
1
cup butter, softened
1/2
cup white sugar
2
cups all-purpose flour
4
eggs
1
1/2 cups white sugar
1/4
cup all-purpose flour
2
lemons, juiced
Directions
Preheat oven to 350
degrees F (175 degrees C).
In a medium bowl, blend
together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom
of an ungreased 9x13 inch pan.
Bake for 15 to 20
minutes in the preheated oven, or until firm and golden. In another bowl, whisk
together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs
and lemon juice. Pour over the baked crust.
Bake for an additional
20 minutes in the preheated oven. The bars will firm up as they cool. For a
festive tray, make another pan using limes instead of lemons and adding a drop
of green food coloring to give a very pale green. After both pans have cooled,
cut into uniform 2 inch squares and arrange in a checker board fashion.
Scrumptious
Strawberry Shortcake
Ingredients
3
cups all-purpose flour
1/4
cup white sugar
4
teaspoons baking powder
3/4
teaspoon cream of tartar
1
cup butter
2/3
cup heavy cream
1
egg, beaten
3
cups sliced fresh strawberries
3
tablespoons white sugar
Directions
Preheat oven to 350
degrees F (175 degrees C).
In a large bowl, mix
flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with
pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly
floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut
into squares. Place on baking sheets.
Bake in preheated oven
20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
Let shortcakes cool
before splitting and filling with sugared berries.
Strawberry
Lemon Shortcake
Ingredients
1
1/2 cups sliced fresh strawberries
2
tablespoons sugar
SHORTCAKE:
1
cup all-purpose flour
2
tablespoons sugar
3/4
teaspoon baking powder
1/8
teaspoon salt
2
tablespoons cold butter
3
tablespoons 2% milk
1
egg yolk, beaten
3/4
teaspoon grated lemon peel
LEMON
BUTTER:
1
tablespoon butter, softened
1/4
teaspoon grated lemon peel
WHIPPED
CREAM:
1/3
cup heavy whipping cream
1
teaspoon sugar
Directions
In a small bowl, combine
strawberries and sugar; cover and refrigerate until serving.
In a bowl, combine the
flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse
crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture
until a soft dough forms (dough will be sticky).
Turn onto a lightly
floured surface; knead 10 times. Divide dough in half. Gently pat or roll each
half into a 3/4-in.-thick circle. Place 2 in. apart on an ungreased baking
sheet. Bake at 400 degrees F for 8-10 minutes or until golden brown.
Remove to a wire rack; cool for 15 minutes.
Meanwhile, in a small
bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat
cream until it begins to thicken. Add sugar; beat until stiff peaks form.
To assemble, split
shortcakes in half. Place cake bottoms on dessert plates; spread with lemon
butter, then top each with a fourth of the strawberries and whipped cream.
Cover with shortcake top and remaining berries and cream.
Chocolate
Strawberry Shortcake
Ingredients
2
cups all-purpose flour
1/3
cup white sugar
1/4
cup cocoa powder
1
tablespoon baking powder
1
teaspoon baking soda
1/2
teaspoon salt
1/2
cup butter
1
cup milk
2
pints strawberries, sliced
1/4
cup white sugar
1
(12 ounce) container frozen whipped topping, thawed
2
tablespoons chocolate syrup
Directions
Preheat an oven to 400
degrees F (200 degrees C). Grease two 9 inch layer pans.
In a large mixing bowl,
combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut
in butter or margarine until the mixture resembles coarse crumbs. Add milk,
mixing until just moistened. Spread batter evenly into two prepared layer pans.
Bake at 400 degrees F
(200 degrees C) for 15 minutes, or until a toothpick inserted in the center
comes out clean. Cool.
In a medium-size mixing
bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
Cover the bottom shortcake
layer with half of strawberry mixture and half of the whipped topping. Top with
second shortcake layer, remaining strawberry mixture and whipped topping.
Drizzle with chocolate topping.
Italian
Cream Cheese and Ricotta Cheesecake
Ingredients
2 (8
ounce) packages cream cheese, softened
1
(16 ounce) container ricotta cheese
1
1/2 cups white sugar
4
eggs
1
tablespoon lemon juice
1
teaspoon vanilla extract
3
tablespoons cornstarch
3
tablespoons flour
1/2
cup butter, melted and cooled
1
pint sour cream
Directions
Preheat oven to 350
degrees F (175 degrees C). Lightly grease a springform pan.
Mix the cream cheese and
ricotta cheese together in a mixing bowl until well combined. Stir in the
sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour
cream last and stir. Pour the mixture into the prepared springform pan.
Bake in the preheated
oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool
completely in refrigerator before serving.
Sopapilla
Cheesecake Dessert
Ingredients
3 (8
ounce) packages cream cheese, softened
1
1/2 cups white sugar
1
1/2 teaspoons vanilla extract
2 (8
ounce) cans crescent roll dough
1/2
cup melted butter
1/2
cup white sugar
1
teaspoon ground cinnamon
1/4
cup sliced almonds
Directions
Preheat an oven to 350
degrees F (175 degrees C).
Beat the cream cheese
with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape the each
piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch
baking dish. Evenly spread the cream cheese mixture into the baking dish, then
cover with the remaining piece of crescent dough.
Drizzle the melted butter
evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar
together with the cinnamon in a small bowl, and sprinkle over the cheesecake
along with the almonds.
Bake in the preheated
oven until the crescent dough has puffed and turned golden brown, about 45
minutes. Cool completely in the pan before cutting into 12 squares.
Molasses
Sugar Cookies II
Ingredients
1
1/2 cups shortening
2
cups white sugar
1/2
cup molasses
2
eggs
4
cups all-purpose flour
4
teaspoons baking soda
2
teaspoons ground cinnamon
1
teaspoon salt
1
teaspoon ground cloves
1
teaspoon ground ginger
Directions
Melt shortening and
cool. Add sugar, eggs and molasses; beat well.
Sift the flour, baking
soda, cinnamon, salt, ground cloves and ginger. Add to the molasses mixture and
stir until well combined. Chill dough for at least 3 hours or overnight.
Preheat oven to 375
degrees F (190 degrees C). Lightly grease a baking sheet.
Remove dough from the
refrigerator and form into walnut sized balls. Roll balls in white sugar. Place
balls about 2 inches apart on the prepared baking sheet.
Bake at 375 degrees F
(190 degrees C) for 8 to 10 minutes for chewy cookies and 10 to 12 minutes for
crisper cookies. Store cookies in an airtight container.
French
Cookies (Belgi Galettes)
Ingredients
2
pounds dark brown sugar
1
pound butter
7
eggs
1
tablespoon vanilla extract
6
1/2 cups all-purpose flour
Directions
In a large bowl, stir
together the brown sugar and butter until smooth and creamy; then add eggs
and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water
bath, and stir to blend ingredients. Cover, and refrigerate overnight.
Preheat the galette
iron.
Shape dough into 1 inch
balls, and place in the galette iron. Close the iron, and cook the
cookies. This should take about 30 seconds in an electric galette iron, or 2 to
4 minutes in a handheld iron over a medium flame. Carefully remove cookies and
cool on wire racks.
Mrs.
Sigg's Snickerdoodles
Ingredients
1/2
cup butter, softened
1/2
cup shortening
1
1/2 cups white sugar
2
eggs
2
teaspoons vanilla extract
2
3/4 cups all-purpose flour
2
teaspoons cream of tartar
1
teaspoon baking soda
1/4
teaspoon salt
2
tablespoons white sugar
2
teaspoons ground cinnamon
Directions
Preheat oven to 400
degrees F (200 degrees C).
Cream together butter,
shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour,
cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons
sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on
ungreased baking sheets.
Bake 8 to 10 minutes, or
until set but not too hard. Remove immediately from baking sheets.
Sugar
Cookie Frosting
Ingredients
4
cups confectioners' sugar
1/2
cup shortening
5
tablespoons milk
1
teaspoon vanilla extract
food
coloring
Directions
In a large bowl, cream
together the confectioners' sugar and shortening until smooth. Gradually mix in
the milk and vanilla with an electric mixer until smooth and stiff, about
5 minutes. Color with food coloring if desired.
Cream
Cheese Sugar Cookies
Ingredients
1
cup white sugar
1
cup butter, softened
1 (3
ounce) package cream cheese, softened
1/2
teaspoon salt
1/2
teaspoon almond extract
1/2
teaspoon vanilla extract
1
egg yolk
2
1/4 cups all-purpose flour
Directions
In a large bowl, combine
the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg
yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for
8 hours, or overnight.
Preheat oven to 375
degrees F (190 degrees C).
On a lightly floured
surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating
remaining dough until ready to use. Cut into desired shapes with lightly
floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave
cookies plain for frosting, or brush with slightly beaten egg white and
sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes
in the preheated oven, or until light and golden brown. Cool cookies completely
before frosting.
Dessert
Pizza
Ingredients
1
(18 ounce) package refrigerated sugar cookie dough
1 (8
ounce) container frozen whipped topping, thawed
1/2
cup sliced banana
1/2
cup sliced fresh strawberries
1/2
cup crushed pineapple, drained
1/2
cup seedless grapes, halved
Directions
Preheat oven to 350
degrees F (175 degrees C).
Press cookie dough
evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes,
until golden brown. Cool in pan on wire rack.
Spread whipped topping
over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until
ready to serve.
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