STARS 'N STRIPES COOKIE SQUARES
one 18 oz. roll refrigerated sugar cookies, well chilled
one 8 oz. pkg. cream cheese, softened
3 cups powdered sugar
1 tsp. grated lemon or orange peel
50 blueberries (1/2 cup)
2 cups raspberries
2 T. apple jelly (optional)
Heat oven to 375. Line 15x10x1 inch baking pan with foil. Slice cookie dough
as directed on pkg. Arrange slices in bottom of foil-lined pan. Using lightly floured fingers, press dough evenly in pan. Bake at 375 for 10-15minutes until golden brown. Cool 30 minutes or until completely cooled.
Carefully remove cookie from foil. Place on serving tray. In small bowl, beat cream cheese, powdered sugar, lemon peel until smooth. Spread over cookie crust. Arrange berries on cream cheese mixture to resemble flag, using 50 blueberries in upper left corner for stars, raspberries arranged in 7 rows to form stripes. Melt jelly in small saucepan over low heat; brush gently over fruit. Refrigerate until serving time. Cut into squares to serve
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Friday, June 27, 2008
Elvis Presley's Sweet Potato Pie
Elvis Presley's Sweet Potato Pie
2 small sweet potatoes; 3/4 pound
1 medium russet potatoes; baking type
1/2 cup butter
1 cup brown sugar; packed
1/2 teaspoon nutmeg; fresh; grated
3 large eggs; beaten
1 1/4 cup evaporated milk
1/2 teaspoon vanilla extract
1 single 9 pie crust; unbaked
Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are very soft, about 20-30 minutes. Drain and when cool enough to handle, peel. In medium bowl, combine potatoes, butter, brown sugar and nutmeg. Using a potato masher, cream the potatotes until very smooth. In small bowl, beat eggs, 1 cup evaporated milk and vanilla together. Beat this mixture into the potatoes. Mix thoroughly. Pour into piecrust and drizzle the remaining 1/4 cup of milk on top. Bake 15 minutes in a preheated 450 degree oven then turn heat to 325~ and continue baking for 30 minutes or more until the filling is set.
Source: Graceland
2 small sweet potatoes; 3/4 pound
1 medium russet potatoes; baking type
1/2 cup butter
1 cup brown sugar; packed
1/2 teaspoon nutmeg; fresh; grated
3 large eggs; beaten
1 1/4 cup evaporated milk
1/2 teaspoon vanilla extract
1 single 9 pie crust; unbaked
Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are very soft, about 20-30 minutes. Drain and when cool enough to handle, peel. In medium bowl, combine potatoes, butter, brown sugar and nutmeg. Using a potato masher, cream the potatotes until very smooth. In small bowl, beat eggs, 1 cup evaporated milk and vanilla together. Beat this mixture into the potatoes. Mix thoroughly. Pour into piecrust and drizzle the remaining 1/4 cup of milk on top. Bake 15 minutes in a preheated 450 degree oven then turn heat to 325~ and continue baking for 30 minutes or more until the filling is set.
Source: Graceland
Saturday, June 21, 2008
Susan Wittig Albert: Nightshade (recipes from...)
Chapter One
China's Creole Aubergine
1 eggplant
salt
2 TBSP vegetable oil
3 TBSP green bell peppers, chopped
3 cloves garlic, minced
1/4 cup mushrooms, sliced
2 cups canned diced tomatoes
4-ounce can tomato paste
1/4 cup fresh basil, shredded
1-1/2 tsps ground bay leaves
1 tsp dried oregano
1/2 tsp thyme
1/4 tsp ground cayenne pepper
Freshly ground black pepper
1/2 cup yellow cheese, grated
1/2 cup seasoned bread crumbs
1 TBSP margarine
Slice or cube the eggplant, sprinkle with salt and set it aside while you make the sauce. (This "sweating" will remove some of the natural bitterness.) Heat the oil in a skillet and saute onions and bell peppers for 2-3 minutes, stirring. Add garlic and saute for another 2-3 minutes, then mushrooms. Cook for another minute or two, then add tomatoes and tomato paste. Simmer for about 15 minutes, then add herbs and seasonings and simmer until thick, about another 15 minutes. Rinse eggplant well and drop into boiling water; parboil 7-8 minutes, or until tender. Arrange a layer of eggplant in the bottom of a casserole dish. Cover with sauce. Continue layering, finishing with the sauce. Sprinkle on the cheese, top with seasoned bread crumbs, dot with margarine and bake at 350*F for 30 minutes, or until bubbling. Serves 4-6.
Chapter Five
Cass' Tomato-Basil Soup
4 cups canned crushed tomatoes
2 cups tomato juice
2 cups chicken or vegetable stock
1 tsp dried thyme
2 dried bay leaves
2 cloves garlic, minced fine
1/3 cup fresh basil leaves, chopped
1 cup half-and-half
1/4 cup unsalted butter, softened
Salt and pepper to taste
Garnish:
Sour cream
4 TBSP fresh basil, chopped
4 TBSP fresh parsley, chopped
Over medium heat, combine tomatoes, juice, stock, thyme, bay leaves, and garlic in a large saucepan and simmer 15 minutes. Remove bay leaves. In a food processor, combine tomato mixture and chopped basil in several small batches and process until smooth. Return blended mixture to saucepan over low heat. Stir in half-and-half and butter, season with salt and pepper. Continue stirring over low heat until soup is heated through. Ladle into 8 bowls. Add a dollop of sour cream and 1 tablespoon basil-parsley garnish to each bowl and serve.
Chapter Seven
Ellie Hanson's Tomatillo Salsa Verde
1 pound tomatillow
2 small serrano chile peppers
2 cloves garlic, minced
1/4 cup green onions, chopped
1 cup fresh cilantro leaves, chopped
2 TBSP lime juice
1 tsp sugar
Salt
Hot sauce to taste
Remove the husks from the tomatillos and cut each one into quarters. Coarsely puree uncooked tomatillos, chiles, garlic, green onions, cilantro, lime juice, and sugar in blender. Add salt and hot sauce to taste. Serve with soft tacos or burritos and as a dip for corn chips. Makes about two cups.
Chapter Twelve
Slow-Cooked Beef And Chipotle Burritos
These delicous burritos are made with four members of the nightshade family: tomatoes, chile peppers, potatoes, and tomatillos.
1-1/2 pounds boneless beef round steak, 3/4-inch thick
14-1/2 ounce can diced tomatoes
1 medium onion, chopped
1-2 canned chipotle peppers in adobo sauce, chopped
1 tsp dried oregano, crushed
1 tsp ground cumin
2 cloves garlic, minced
1 cup potatoes, cooked and diced
6 large flour tortillas, warmed
1 cup shredded sharp cheddar cheese
2 cups Ellie Hanson's Salsa Verde
Trim fat from meat and cut meat into quarters. Place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlic into a slow cooker. Cover; cook for 8-10 hours on low setting or 4-5 hours on high. Remove meat from cooker and shred, using 2 forks. Return to cooker, add diced potatoes, and stir to mix. Spoon one-sixth of this mixture onto each warm tortilla just below the center. Top with cheese and roll. Serve hot with salsa verde. May be chilled or frozen for later serving.
Chapter Twenty
Ellie's Chicken-Tomatillo Soup
1 boned chicken breast, pounded about 1/2-inch thick
3 TBSP olive oil
1 onion, chopped
3 garlic cloves, minced
1 pound fresh tomatillos, husks removed, chopped (or 2 cups canned tomatillos, drained and chopped)
2 stalks celery, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
2 jalapeno peppers, seeded and chopped
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried sage
1 TBSP ground cumin
5 cups chicken stock
1/4 cup fresh lime juice
2 TBSP cilantro, minced
Garnish:
Sour cream
Cilantro leaves
Pound the chicken breasts lightly, then saute over high heat in a large saucepan or Dutch oven n the oil until both sides are browned, about 2 minutes a side. Remove the chicken, shred to bite size, and reserve. Add the onions and garlic to the pan and saute until golden. Add the tomatillos, celery bell peppers, jalapenos, herbs, and stock. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes. Puree the solids in the blender and taste for seasoning. Return to pot, add lime juice, and reheat. Add the chicken to the soup. When ready to serve, stir in the minced cilantro and ladle into bowls. Drop a spoonful of sour cream on top and garnish with a whole cilantro leaf.
All the above recipes taken from the back of the book: Nightshade, by Susan Wittig Albert, 2008.
China's Creole Aubergine
1 eggplant
salt
2 TBSP vegetable oil
3 TBSP green bell peppers, chopped
3 cloves garlic, minced
1/4 cup mushrooms, sliced
2 cups canned diced tomatoes
4-ounce can tomato paste
1/4 cup fresh basil, shredded
1-1/2 tsps ground bay leaves
1 tsp dried oregano
1/2 tsp thyme
1/4 tsp ground cayenne pepper
Freshly ground black pepper
1/2 cup yellow cheese, grated
1/2 cup seasoned bread crumbs
1 TBSP margarine
Slice or cube the eggplant, sprinkle with salt and set it aside while you make the sauce. (This "sweating" will remove some of the natural bitterness.) Heat the oil in a skillet and saute onions and bell peppers for 2-3 minutes, stirring. Add garlic and saute for another 2-3 minutes, then mushrooms. Cook for another minute or two, then add tomatoes and tomato paste. Simmer for about 15 minutes, then add herbs and seasonings and simmer until thick, about another 15 minutes. Rinse eggplant well and drop into boiling water; parboil 7-8 minutes, or until tender. Arrange a layer of eggplant in the bottom of a casserole dish. Cover with sauce. Continue layering, finishing with the sauce. Sprinkle on the cheese, top with seasoned bread crumbs, dot with margarine and bake at 350*F for 30 minutes, or until bubbling. Serves 4-6.
Chapter Five
Cass' Tomato-Basil Soup
4 cups canned crushed tomatoes
2 cups tomato juice
2 cups chicken or vegetable stock
1 tsp dried thyme
2 dried bay leaves
2 cloves garlic, minced fine
1/3 cup fresh basil leaves, chopped
1 cup half-and-half
1/4 cup unsalted butter, softened
Salt and pepper to taste
Garnish:
Sour cream
4 TBSP fresh basil, chopped
4 TBSP fresh parsley, chopped
Over medium heat, combine tomatoes, juice, stock, thyme, bay leaves, and garlic in a large saucepan and simmer 15 minutes. Remove bay leaves. In a food processor, combine tomato mixture and chopped basil in several small batches and process until smooth. Return blended mixture to saucepan over low heat. Stir in half-and-half and butter, season with salt and pepper. Continue stirring over low heat until soup is heated through. Ladle into 8 bowls. Add a dollop of sour cream and 1 tablespoon basil-parsley garnish to each bowl and serve.
Chapter Seven
Ellie Hanson's Tomatillo Salsa Verde
1 pound tomatillow
2 small serrano chile peppers
2 cloves garlic, minced
1/4 cup green onions, chopped
1 cup fresh cilantro leaves, chopped
2 TBSP lime juice
1 tsp sugar
Salt
Hot sauce to taste
Remove the husks from the tomatillos and cut each one into quarters. Coarsely puree uncooked tomatillos, chiles, garlic, green onions, cilantro, lime juice, and sugar in blender. Add salt and hot sauce to taste. Serve with soft tacos or burritos and as a dip for corn chips. Makes about two cups.
Chapter Twelve
Slow-Cooked Beef And Chipotle Burritos
These delicous burritos are made with four members of the nightshade family: tomatoes, chile peppers, potatoes, and tomatillos.
1-1/2 pounds boneless beef round steak, 3/4-inch thick
14-1/2 ounce can diced tomatoes
1 medium onion, chopped
1-2 canned chipotle peppers in adobo sauce, chopped
1 tsp dried oregano, crushed
1 tsp ground cumin
2 cloves garlic, minced
1 cup potatoes, cooked and diced
6 large flour tortillas, warmed
1 cup shredded sharp cheddar cheese
2 cups Ellie Hanson's Salsa Verde
Trim fat from meat and cut meat into quarters. Place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlic into a slow cooker. Cover; cook for 8-10 hours on low setting or 4-5 hours on high. Remove meat from cooker and shred, using 2 forks. Return to cooker, add diced potatoes, and stir to mix. Spoon one-sixth of this mixture onto each warm tortilla just below the center. Top with cheese and roll. Serve hot with salsa verde. May be chilled or frozen for later serving.
Chapter Twenty
Ellie's Chicken-Tomatillo Soup
1 boned chicken breast, pounded about 1/2-inch thick
3 TBSP olive oil
1 onion, chopped
3 garlic cloves, minced
1 pound fresh tomatillos, husks removed, chopped (or 2 cups canned tomatillos, drained and chopped)
2 stalks celery, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
2 jalapeno peppers, seeded and chopped
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried sage
1 TBSP ground cumin
5 cups chicken stock
1/4 cup fresh lime juice
2 TBSP cilantro, minced
Garnish:
Sour cream
Cilantro leaves
Pound the chicken breasts lightly, then saute over high heat in a large saucepan or Dutch oven n the oil until both sides are browned, about 2 minutes a side. Remove the chicken, shred to bite size, and reserve. Add the onions and garlic to the pan and saute until golden. Add the tomatillos, celery bell peppers, jalapenos, herbs, and stock. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes. Puree the solids in the blender and taste for seasoning. Return to pot, add lime juice, and reheat. Add the chicken to the soup. When ready to serve, stir in the minced cilantro and ladle into bowls. Drop a spoonful of sour cream on top and garnish with a whole cilantro leaf.
All the above recipes taken from the back of the book: Nightshade, by Susan Wittig Albert, 2008.
Monday, June 2, 2008
Mandarin Marmalade Muffins
Mandarin Marmalade Muffins
Bake these muffins for a delicious breakfast treat, or make a loaf of bread* to share with family and friends.*
2-1/2 cups all-purpose flour
1/4 cup packed light brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup half and half
3/4 cup Newcastle Produce Mandarin Marmalade
1 teaspoon vanilla
1 large egg
1/2 cup chopped nuts, optional
Preheat oven to 350 degrees.
Stir together flour, brown sugar, baking powder, and salt in a large bowl.
Add half and half, marmalade, vanilla, and egg and stir just until combined.
Do not beat until smooth.
Stir in nuts, if desired.
Transfer batter into greased muffin pan.
Bake 40 minutes or until a toothpick inserted in the center comes out clean.
To make a cake, bake in a 8-inch loaf pan for 45 to 50 minutes.
Newcastle Produce
___________________________________________________
Bake these muffins for a delicious breakfast treat, or make a loaf of bread* to share with family and friends.*
2-1/2 cups all-purpose flour
1/4 cup packed light brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup half and half
3/4 cup Newcastle Produce Mandarin Marmalade
1 teaspoon vanilla
1 large egg
1/2 cup chopped nuts, optional
Preheat oven to 350 degrees.
Stir together flour, brown sugar, baking powder, and salt in a large bowl.
Add half and half, marmalade, vanilla, and egg and stir just until combined.
Do not beat until smooth.
Stir in nuts, if desired.
Transfer batter into greased muffin pan.
Bake 40 minutes or until a toothpick inserted in the center comes out clean.
To make a cake, bake in a 8-inch loaf pan for 45 to 50 minutes.
Newcastle Produce
___________________________________________________
Mandarin Orange Dessert Crepes
Mandarin Orange Dessert Crepes
This recipe courtesy of Ralene Snow, Snow's Citrus Court
Crepes
3 eggs
2 tablespoons melted butter
1 cup sifted cake flour
dash of salt
1 cup milk
1 tablespoon Triple Sec (optional)
¨ù cup mandarin juice
2 tablespoons sugar
Filling
1 pound unsalted butter
1 tablespoon grated mandarin peel
3 tablespoons Snow's Mandarin Orange Syrup
To make the crepes, place all ingredients in a blender, liquids first.
Blend at high speed for about 30 seconds or until batter is smooth.
Refrigerate batter for at least 2 hours or overnight.
Cook crepes in a 6-inch crepe pan, and set aside to cool.
Then preheat the oven to 350*.
To make the filling, cream the butter, then add peel and syrup until blended.
Fill cooled crepes with mixture, fold into triangles, layer in baking dish, drizzle with more syrup, and place in the oven until heated through.
Serves 6 for dessert.
This recipe courtesy of Ralene Snow, Snow's Citrus Court
Crepes
3 eggs
2 tablespoons melted butter
1 cup sifted cake flour
dash of salt
1 cup milk
1 tablespoon Triple Sec (optional)
¨ù cup mandarin juice
2 tablespoons sugar
Filling
1 pound unsalted butter
1 tablespoon grated mandarin peel
3 tablespoons Snow's Mandarin Orange Syrup
To make the crepes, place all ingredients in a blender, liquids first.
Blend at high speed for about 30 seconds or until batter is smooth.
Refrigerate batter for at least 2 hours or overnight.
Cook crepes in a 6-inch crepe pan, and set aside to cool.
Then preheat the oven to 350*.
To make the filling, cream the butter, then add peel and syrup until blended.
Fill cooled crepes with mixture, fold into triangles, layer in baking dish, drizzle with more syrup, and place in the oven until heated through.
Serves 6 for dessert.
Pesto with Herb Trio
Try this on your next pasta dish, or as a unique sauce for your homemade pizza. Or stir in a little lemon juice and/or vinegar to thin it, and use this pesto as a salad dressing, bread dip, or marinade for chicken. Divine!
1 cup packed fresh Genovese basil leaves
1 cup packed fresh peppermint leaves
1 cup packed fresh parsley leaves
1/2 cup pine nuts, lightly toasted and cooled
1/2 cup freshly grated Parmesan cheese
4 large garlic cloves
1/2 cup Bariani olive oil (add more, depending on desired thickness)
Salt and freshly ground pepper to taste
In a blender or food processor, purée all ingredients.
This pesto will keep, covered and refrigerated, up to 7 days.
Makes about 1.5 cups.
Newcastle Produce
_____________________________________________
Try this on your next pasta dish, or as a unique sauce for your homemade pizza. Or stir in a little lemon juice and/or vinegar to thin it, and use this pesto as a salad dressing, bread dip, or marinade for chicken. Divine!
1 cup packed fresh Genovese basil leaves
1 cup packed fresh peppermint leaves
1 cup packed fresh parsley leaves
1/2 cup pine nuts, lightly toasted and cooled
1/2 cup freshly grated Parmesan cheese
4 large garlic cloves
1/2 cup Bariani olive oil (add more, depending on desired thickness)
Salt and freshly ground pepper to taste
In a blender or food processor, purée all ingredients.
This pesto will keep, covered and refrigerated, up to 7 days.
Makes about 1.5 cups.
Newcastle Produce
_____________________________________________
Thursday, May 22, 2008
Honey Power Granola
Honey Power Granola
2 cups old-fashioned rolled oats ( not quick-cooking or steel-cut )
3/4 cup sliced or slivered almonds
1/4 teaspoon salt
1/4 cup wheat bran ( optional )
1/2 cup hulled sunflower or pumpkin seeds ( optional )
1/2 cup canola oil ( or any other mild-flavored vegetable oil )
1/2 cup honey
1 1/4 cups raisins
2 tablespoons bee pollen ( optional )
Preheat oven to 325 degrees F.
Stir oats, almonds, salt, and wheat bran and sunflower or pumpkin seeds, if using, together in a large bowl.
Add oil and honey, and stir until oat mixture is thoroughly moistened.
Spread oat mixture on a large baking sheet and bake, stirring occasionally, until toasty and golden brown, 30 to 40 minutes.
Remove baking sheet from the oven.
Pour granola into a large bowl and stir in raisins and bee pollen, if using.
Let cool completely.
Store in airtight containers.
Yield: approximately 6 cups.
Fruit Basket Granola:Substitute one or more of the following for the raisins: slivered dried apricots, dried cranberries, minced dates, dried cherries. Add 1 teaspoon grated orange or tangerine zest after baking.
Autumn Orchard Granola:Add 1/2 teaspoon cinnamon and 1/4 teaspoon ground nutmeg to the oat mixture before baking. After baking, add 1 cup slivered dried apples.
Tropical Delight Granola:Add 1 cup shredded, dried coconut to the oat mixture before baking.After baking, substitute 1 cup minced dried papaya or mango and 1/2 cup crushed banana chips for the raisins.
Source: Honey - From Flower To Table by Stephanie Rosenbaum
2 cups old-fashioned rolled oats ( not quick-cooking or steel-cut )
3/4 cup sliced or slivered almonds
1/4 teaspoon salt
1/4 cup wheat bran ( optional )
1/2 cup hulled sunflower or pumpkin seeds ( optional )
1/2 cup canola oil ( or any other mild-flavored vegetable oil )
1/2 cup honey
1 1/4 cups raisins
2 tablespoons bee pollen ( optional )
Preheat oven to 325 degrees F.
Stir oats, almonds, salt, and wheat bran and sunflower or pumpkin seeds, if using, together in a large bowl.
Add oil and honey, and stir until oat mixture is thoroughly moistened.
Spread oat mixture on a large baking sheet and bake, stirring occasionally, until toasty and golden brown, 30 to 40 minutes.
Remove baking sheet from the oven.
Pour granola into a large bowl and stir in raisins and bee pollen, if using.
Let cool completely.
Store in airtight containers.
Yield: approximately 6 cups.
Fruit Basket Granola:Substitute one or more of the following for the raisins: slivered dried apricots, dried cranberries, minced dates, dried cherries. Add 1 teaspoon grated orange or tangerine zest after baking.
Autumn Orchard Granola:Add 1/2 teaspoon cinnamon and 1/4 teaspoon ground nutmeg to the oat mixture before baking. After baking, add 1 cup slivered dried apples.
Tropical Delight Granola:Add 1 cup shredded, dried coconut to the oat mixture before baking.After baking, substitute 1 cup minced dried papaya or mango and 1/2 cup crushed banana chips for the raisins.
Source: Honey - From Flower To Table by Stephanie Rosenbaum
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