Garlic Scape and Almond Pesto

Makes 1 cup

10 Garlic scapes, finely chopped
1/3  to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea Salt

Put the scapes, 1/3 cup of the cheese, almonds and half of the olive oil in the bowl of a food processor. 
Whir to chop and blend all the ingredients and then add the remainder of the oil and if you want more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.  The pesto can be stored in the refrigerator for a couple of days or packed in airtight and frozen for a couple of months.

Picante Salsa

20 cups peeled and diced tomatoes
4 cups chopped onion
6 cups chopped green pepper/red
2 cups Jalapenos, slice off the stem end and through the rest in the blender, the seed make it very spicy
1/2 cup lemon juice
1 TBS each Garlic powder, Black Pepper
1/2 cup cilantro
4 Tbsp salt

Combine all ingredients in large non oxidizing pot, bring to a boil and boil for 20 minutes.
Use a slotted spoon to fill jars, if you like thicker salsa.  Keep the left over juice for soup stock.  You can freeze this or put in jars.

I give the jars a water bath for 20 minutes. 

Tan-Tar-A Wine Cooler

3 oz Cabernet or any cheap wine (Pinot Evil)
1/2 to 3/4 oz of Apple Pucker Schnapps
1/2 to 3/4 oz of Watermelon Pucker Schnapps
1/2 to 3/4 oz of Pineapple Pucker schnapps - I substituted Fruit punch schnapps
1 oz Pineapple Juice
1 oz Cranberry Juice
Splash of Sprite

Serve over ice.

Drink in Moderation

Green Tomato Salsa

6 lbs green tomatoes, cored and chopped. 
1 lb white or yellow onion, chopped
3/4 sweet red peppers or green peppers
2 Granny Smith apples, cored and chopped
6 cloves garlic, finely chopped
1 cup 5% acidic organic raw apple cider vinegar
2 Tbs Kosher Salt
11 Jalepeno Peppers, cored, seeded if desired and finely chopped
2 - 4 Tbs Chopped Cilantro

A touch of red on a few of the tomatoes is fine, as long as they are still very hard.  No need to peel green tomatoes, just core and shop.

Combine the tomatoes, onions,peppers, apples, garlic, vinegar and salt in a large non reactive pot and bring to boil.  reduce the heat and simmer, uncovered, stirring occasionally, until thickened, about an hour. 
Stir in Jalapenos, cilantro and simmer for 5 more minutes. 

This will keep in the refrigerator for several weeks. 
If canning, ladle boiling salsa into hot jars, leaving 1/4 head space.  Process for 15 minutes in a boiling water canner.  Store in a cool, dark place for up to a year.

Soft Sugar Cookies

These won a Blue Ribbon at the Dallas County fair 2011 for my daughter, Elizabeth.

2/3 cup shortening
2/3 cup butter, approx 10 Tbs
1 1/2 cup white sugar
2 eggs
2 tsp vanilla extract
3 1/2 cup all purpose unbleached flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees

In a medium bowl, cream together the butter, shortening and sugar.  Stir in the eggs and vanilla.  Combine the flour, baking powder, and salt; stir into the creamed mixture until dough comes together.  Roll dough into walnut sized balls or us Pampered chef scoop and drop onto ungreased pan.  Can dip walnut sized balls in colored sugar.

Bake cookies 10 to 12 minutes in the preheated oven until bottom is light brown.  Remove from baking sheets to cool on wire racks.

Chocolate Zucchini Muffins

2 cups all purpose flour
1 cup cocoa, sifted
1/2 teaspoon salt
2 teaspoon baking soda
1 1/2 cups brown sugar
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded,and grated
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 20 muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl whisk together flour, cocoa, salt, baking soda and cinnamon; set aside.
In a medium bowl whisk together the sugar, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk, zucchini and chocolate chips. Gently stir the liquid ingredients into the dry ingredients until just combined.
Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 20 to 24 minutes; rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Zesty Zucchini Blueberry Breakfast Muffins

3 cups all-purpose unbleached flour plus 2 Tbsp. 
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
10 Tbs unsalted butter, melted
2 eggs, lightly beaten
1 1/2 cups sugar
Zest from 1 lemon, 1 tbs, finely chopped
3cups shredded zucchini
2 cups blueberries, (use frozen but do not thaw)

Preheat oven to 350 degrees
Combine 3 cups flour, baking soda, baking powder and salt in large bowl and set aside.
In small bowl coat blueberries with 2 Tbs Flour. this will help keep them from sinking to the bottom of the muffin when baking.
In another bowl, combine butter, egg, sugar, lemon zest and zucchini. Pour liquids into bowl with flour mixture and stir until just combined. 
Fold in Blueberries.

Divide evenly between muffin molds and bake 25 minutes or until tops are golden and toothpick inserted in center comes out clean.

Chicken Marsala w/Rice

1 package skinless boneless chicken thighs (about 1.5 lbs)
All purpose flour
3 tablespoons Ghee or butter
1 tablespoon chopped fresh sage
1 small yellow onion, chopped or diced
1 medium size shallot, chopped or diced
1 cup imported dry Marsala
1 cup canned low-salt chicken broth or vegetable broth
Fresh sage leaves (or powdered if need be)
1 Teaspoon chicken or turkey demi-glaze, optional
1 cup rice, cooked

• 1 package skinless boneless chicken thighs (about 1.5 lbs)
• All purpose flour
• 3 tablespoons butter or Smart Choice butter
• 1 tablespoon chopped fresh sage
• 1 small yellow onion, chopped or diced
• 1 medium size shallot, chopped or diced
• 1 cup imported dry Marsala
• 1 cup canned low-salt chicken broth or vegetable broth
• Fresh sage leaves (or powdered if need be)
• 1 Teaspoon chicken or turkey demi-glaze
• 1 cup rice, cooked

Lemony Zucchini Bread

4 cup Flour
1 1/2 cup Sugar
3 1/2 oz. Lemon Instant pudding mix
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
4 eggs
1 1/4 milk
1 cup vegetable oil
3 Tbsp Lemon juice
2 cup zucchini (shredded)
1 tsp lemon extract
1/4 cup poppy seed
2 tsp lemon peel

Combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
Whisk the eggs, milk, oil, lemon juice and extract together.
Stir into dry ingredients just until moistened.
Fold in the zucchini, poppy seeds and lemon peel
Pour into 2  loaf pans.  or into muffin pans

Bake at 350 degrees for 50 to 55 minutes for the loaf pan, approx 25 to 30 minutes for large muffins.

Stuffed Summer Squash

4 to 6 Medium yellow Squash
1 lb Italian Sausage
1 Medium Onion, chopped
8 Oz Mozzarella cheese
Salt and Pepper to taste

Boil squash whole until just tender; remove and carefully split lengthwise.  Using a spoon, scoop out pulp; taking care not to break squash.  Place squash shells in a baking dish.

In skillet over medium heat, cook sausage with onion.  Add salt and pepper to taste; Remove from heat and drain off grease.  Add squash pulp, 1/2 of Mozzarella cheese.

Stuff squash shells with sausage mixture; add more cheese on top.  Bake at 375 degrees until browned.

Bloody Mary Mix

In a 1 Gallon jug,mix the following Ingredients

2 TBS Soy Sauce
2 Tsp Worchestershire
4 Tsp ground Horseradish
2 Tsp Black Pepper
Juice from 1 jar Vlassic Zesty Dill Pickles
32 oz Jar Picante flavored Clamato Juice
64 oz jar Regular Clamato Juice
Top off with regular Tomato Juice or spicy V-8, approx 32 oz.

In a glass with ice, add 1/4 Absolut Peppar Vodka, top off with Bloody Mary Mix.
Garnish with olives, pickles, celery, meat sticks, cilantro, etc.

Enjoy Responsibly!!

Strawberry Shortcakes

Shortcake made from scratch with butter and cream and topped with sugared strawberries and freshly whipped cream.

3 cups all purpose flour
1/4 cup white sugar
4 tsps baking powder
3/4 tsp cream of tarter
1 cup butter
2/3 cup heavy cream
1 egg, beaten

3 cups sliced fresh strawberries
3 Tbs white sugar

Preheat oven to 350 degrees

In large bowl, mix flour, 1/4 cup sugar, baking powder, and cream of tarter. 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 ito a half-inch thick sheet. Cut with glass or biscuit cutter or into squares. Place on baking sheets and sprinkle with white sugar.

Bake in preheated oven for 20 minutes or until golden on bottom

Let shortcakes cool before.

Serve with sliced strawberries mixed with 3 tbs sugar and whipped cream

Whipped Cream recipe:
1 cup heavy cream
1/4 cup sugar
1 tsp vanilla

Whip cream until almost stiff, add sugar and vanilla; beat until cream forms peakes.

Cindy's Potato salad

5 pounds Red Potatoes
2 cups Hellman's Mayo
1/2 yellow mustard
1 cup chopped onion
Redmonds Sea Salt to taste
8 Hard cooked eggs
1 cup pickle relish
Black Pepper to taste

Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until soft. Drain and let cool. Peel skin from potatoes. Chop potatoes into small pieces.
Add onion, salt, pepper, eggs and pickle relish. Add Mayo and mustard, Mix well, taste to see if it needs anything, ie. more salt, pepper or mustard.

Chill prior to serving.

Road Kill Seasoning

1 cup Redmond's Salt
1/4 cup white pepper
1/4 cup finely ground black pepper
1/4 cup Onion powder
1/4 cup Garlic powder
2 Tbs Smokey Paprika
1 Tbs Cumin

Crepes

2 cups all-purpose flour
2 cups milk
2 egg
2 pinches salt

In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.

Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.

Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.

After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.

Cranberry Spinach Salad

Ingredients:
1 tablespoon butter
3/4 cup Pine nuts or almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite
-size pieces
1 cup Craisins
1 can Mandarin oranges
Blue Cheese Crumbles

Paul Neumans Asian dressing

Toast pine-nuts, Combine all ingredients in a large bowl.
Serve with Paul Neumans Asian dressing.

Pork Chop Marinade

1 tsp onion powder
1/2 tsp oregano
1/3 cup olive oil
1/4 cup lemon juice
1/4 cup soy sauce
1 Tbs brown sugar
pepper
2 pork chops

Combine all ingredients. Pour over pork chops, placed in ziploc bag. Marinade over night and grill.

Apple Crisp

3 pounds tart apples
2 tablespoons lemon juice
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup rolled oats
4 tablespoons cold butter (1/2 stick)
1/2 cup chopped walnuts or pecans

Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.

Pumpkin Pie Bars

1 1/2 cups All Purpose Flour
1 cup finely chopped nuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon, divided
3/4 cup butter or margarine
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk
2 eggs, beaten
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 tablespoon All Purpose Flour

Preheat oven to 375 degrees F. In medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on bottom of ungreased 13x9-inch baking pan.

Meanwhile, in large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust. Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture.

Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm. Store leftovers in refrigerator.

Strawberry Spinach Salad

Dressing
1 lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Salad
1/4 cup sliced natural almonds, toasted
1 1/2 cups strawberries, hulled and quartered
1/2 cup cucumbers, sliced and cut in half
1/4 cup red onions, sliced into thin wedges
1 (6 ounce) packages baby spinach

1. Dressing: Zest lemon to measure ½ teaspoon zest. Juice the lemon to measure 2 tablespoons of juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use.
2. Preheat oven to 350°F.
3. Salad: Spread almonds in single layer over bottom of small pan. Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in pan.
4. Meanwhile, hull strawberries; cut strawberries into quarters. Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices in half. Slice onion into thin wedges. Place spinach in large serving bowl; add strawberries; cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds. Serve immediately.

Beer Bread from Scratch

3 cups flour
3 tsp baking powder
1 1/2 tsp salt
3 Tbs Sugar
1 can beer

Mix all ingredients together, put in greased 9x5x3" loaf pan and bake for 1 hour at 350 degrees.

BBQ Baked Beans

53 oz can pork and beans
1/4 cup barbeque sauce (I used Sweet Baby Ray's)
1/4 cup molasses
1 cup brown sugar
1 1/2 cups diced onions
8 slices thick sliced bacon, cooked and cut into small pieces

Preheat oven to 375 degrees

Drain about half of the liquid from the canned beans and remove chunks of fat from the beans. Add all ingredients to a 1 1/2 qt casserole dish and mix well. Bake, uncovered for 45 minutes.

Serves 8

Chocolate dipped Strawberries

1 quart fresh large strawberries, with tops
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
3 Tbsp. heavy cream

Quickly rinse strawberries and dry thoroughly; keep tops on. In small microwave safe bowl, combine chocolate chips and heavy cream. Microwave on medium power for 2 minutes; stir. Continue microwaving in 30 second intervals if necessary, until chocolate is melted and mixture is smooth.

Dip strawberries in chocolate mixture and eat. Serves 4

Eat within 24 hours.

Pita Bread/Pocket Bread

2 cups warm water
1 tablespoon yeast
2 teaspoons sugar
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons olive oil

Place 1/4 cup of water in a small bowl and sprinkle yeast and sugar over the water. Stir to blend and let sit until dissolved.

Place flour, salt and oil in a large mixing bowl. Add yeast mixture and remaining water and beat (preferably with a heavy duty electric mixer) until flour is completely integrated. Knead dough on a lightly floured surface until smooth, elastic and no longer sticky, adding flour as needed -- about 5-8 minutes. Place dough in an oiled bowl and oil top of dough lightly. Cover with a warm kitchen towel and let rise in a warm place until doubles in size, about 1 1/4 hours.

Turn dough out on a lightly floured surface and knead to remove the air bubbles. Roll into a log and divide dough evenly into 12 pieces. Pat each piece of dough into a ball, them use a rolling pin to flatten into discs about 1/4 inch thick and 6 inches in diameter. Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.

Preheat oven to 500° F. and place oven rack in lowest position.

Bake the bread, one pan at a time, until puffed and starting to brown, about 5 minutes. Remove from oven and cool breads on a wire rack.

Giant Ginger Cookies

4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar

1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

Easy Cheesy Mixed Vegetable Casserole

Ingredients

1 (16 ounce) bags frozen broccoli carrots cauliflower mix ( thawed & drained)
1 (10 1/2 ounce) cans cream of mushroom soup
1 cup shredded swiss cheese
1/3 cup sour cream
1/4 teaspoon black pepper
1 (6 ounce) cans French-fried onions

Directions

Combine vegetables, soup, 1/2 cup swiss cheese, sour cream, pepper & 1/2 can of french fried onions into 1 quart casserole.

Bake covered at 350 for 30 minutes.

Top with remaining cheese and onions.

Bake uncovered 5 minutes longer.

Easy Salsa

2 lg cans of Hunts tomatoes, 1 whole and 1 diced and drained
2 cloves of garlic
1/2 bunch cilantro
2 whole jalapenos

Wash cilantro and drain tomatoes. Set aside. In a dry skillet, blacken the Jalapenos until they are soft and black on all sides. Cut tops from Jalapenos and throw in blender. Add the can of whole tomatoes, pressed garlic and cilantro to the blender.
Blend until cilantro is chopped and all ingredients are pureed. Add can of chopped tomatoes, taste and add salt until it is the way you like it.

Red Neck Barbeque Rib Rub

Dry Rub
Mix all ingredients thoroughly and store unused in moisture-proof container.
Ingredients List
1 cup sugar
1 cup non-iodized table salt
1/2 cup brown sugar*
5 Tablespoons + 1 teaspoon chili powder
2 Tablespoons + 2 teaspoons ground cumin
4 teaspoons Accent (MSG)
4 teaspoons cayenne pepper
4 teaspoons black pepper, freshly ground

Important
4 teaspoons garlic powder
4 teaspoons onion powder
* Dried out lightly by exposing on cookie sheet room temp, several hours, or in slightly warmed oven.

Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spices is all that's needed. The spices will become a nice red, liquid coating after sitting for about an hour, if you used the proper amount.

Cindy's Homemade Ice Cream

2 eggs
12 oz Picket Fence Cream
12 oz Whole MIlk
8 oz frozen organic fruit. blueberries, strawberries, mixed fruit
2 tsp vanilla
1/2 cup honey

Mix all in blender, pour into Cuisinart ice cream freezer.

No-Bake Apple Walnut Tart

Prep and Cook Time: 30 minutes, chilling time: about 1 hour

Ingredients:

* Crust
* 2½ cups walnuts
* 1½ cups dates (Medjool dates work well)
* sea salt to taste

* Filling
* 3 green apples, such as Granny Smith, sliced
* juice of 1 lemon in 2 cups water
* ¼ tsp cinnamon
* 1/2 tsp allspice
* 1/8 tsp ground clove
* 2 TBS honey
* ½ cup apple juice
* ¼ cup raisins

Directions:

1. Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth (about 40 seconds). It should be a coarse texture when done. Press evenly into a 9-inch tart pan. Set in refrigerator while making the filling.
2. Slice apples by cutting into quarters. Cut out core and slice crosswise in ¼ inch thick slices. Put into lemon water while you finish cutting apples. Drain well in colander when done.
3. Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.
4. Remove apples with a slotted spoon from hot pan to a bowl and cool completely.
5. Reduce liquid to about half the volume and then cool.
6. Spread apples evenly over crust. Brush apple-juice syrup over apples. The tart can be served right away or it will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.

Serves 8

Overnight Cinnamon Rolls

1 cup milk
1/3 cup butter
1 (.25 ounce) package active dry yeast
1/2 cup white sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
3 eggs

FILLING:

3/4 cup brown sugar
1 tablespoon ground cinnamon

GLAZE:
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
1 1/4 cups sifted confectioners' sugar
2 tablespoons half-and-half cream

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.

Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight

The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

Garlic Mashed Potatoes

4 Large russet potatoes, peeled and quartered
5 garlic cloves, peeled
Coarse salt
1 stick (4 ounces) unsalted butter
3/4 cup heavy cream

In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 minutes. Drain, return the potatoes to the pot and mash over low heat with the butter, cream and 2 tsp salt.

Organic Pumpkin Pie

1 15 ounce can organic pure pumpkin
2 Tbs organic unsalted butter, softened
Salt
3 large organic eggs, plus 1 egg white
1/4 cup honey (organic if possible)
1 cup organic heavy cream
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg

Whisk the pumpkin in a bowl with the butter and a pinch of sale. Whisk in 3 eggs and the honey.
Stir the cream, cinnamon and nutmeg. Pour the mixture into the organic pie shell(recipe on this blog), lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temp to 325 degrees and bake until the pie is set, but still jiggles slightly, about 50 minutes. Let cool completely.

Topping options:

1/2 cup pecans
1 cup cranberries
Toast the pecans on a baking sheet in the oven for about 10 minutes; cool. With a knife or food processor, coarsely chop the pecans and cranberries; sprinkle over the cooled pie.

Organic Pie Crust

3 cups organic flour (2 C White, 1 C Wheat)
1 1/2 tsp Redmond's salt
1 C Organic Butter
3/4 C Organic whole milk
2 organic egg yolks

In a food processor, pulse butter with dry ingredients until coarse crumbles form. (you may also combine these ingredients with a pastry blender and a fork) Beat egg yolks; mix with milk. Add egg/milk mixture to flour and butter crumbles. Form dough into a ball and refrigerate.

On a floured surface, roll out the dough into an 11 or 12 inch circle with a floured rolling pin.

Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.

Old Fashioned Honey Pecan Pie

1 cup Honey
3 eggs, beaten
3 Tbs Butter
1 cup chopped pecans
1 9-inch single crust pie

1.  In a saucepan bring the honey to a boil.  Quickly beat the eggs into the honey.  Add butter, vanilla and nuts.  Pour into the pie shell.
2.  Bake at 325 degrees for 25 minutes or until set.

Scallops Poulette

1/4 cup Butter
2 Tbs All-Purpose Flour
1/2 tsp Salt
1 Bay Leaf
1 egg yolk
1 Tbs Fresh Chopped Parsley
1/2 cup Milk or light cream
1 Tbs minced onion
1/4 cup White Wine
1 pound bay scallops
2 tsp lemon juice
1/8 tsp ground black pepper
4 oz can sliced mushrooms, drained (optional) or
2 cups vegetables (Mixed veggies, green beans or stir fry veggies)

1. In skillet melt butter and add onion, stir in flour until blended, add mushrooms or veggies, wine, salt, pepper, scallops, bay leaf and lemon juice.  Cover and simmer 5 or 6 minutes, until scallops turn opaque.  Remove and discard bay leaf. 
2.  In a small bowl, stir together milk and egg yolk, slowly add to hot liquid, mix well and cover, cook for 3 more minutes.   Sprinkle with parsley before serving. 
3.  Serve with rice.

Handmade Smoked Almonds

1 egg white
2 tsp garlic powder
2 tsp celery salt
1/2 tsp salt
1/2 tsp liquid smoke flavoring
3 cups whole unblanched almonds, toasted and cooled

In a bowl, whisk egg white until foamy.  Add garlic powder, celery salt, salt and liquid smoke; stir until blended.  Add almonds and stir until well coated.  Evenly spread almonds in a 15" by 10" baking pan coated with nonstick cooking spray.  Bake at 300 degrees F for 30 minutes, stirring every 10 minute.  Cool.  Store in an airtight container.

Zesty Italian Dressing

1 cup Bragg Apple Cider Vinegar
1 1/3 cup extra virgin cold pressed olive oil
2 tbs water
1/2 tbs Garlic powder
1/2 tbs onion powder
1 stevia leaf from garden or 1/2 tbs Honey
1 tbs dried oregano
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tbs dried parsley
1/2 tsp dried celery
1 tbs Redmond Sea salt
Mix all ingredients together.  Enjoy.  I do not refrigerate this.  

Melt in your mouth Blueberry Cake

1/2 cup butter

1/2 cup white sugar (Honey)

1/4 teaspoon salt

1 teaspoon vanilla extract

2 egg yolks

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/3 cup milk

2 egg whites

1/4 cup white sugar (Honey)

1 1/2 cups fresh blueberries

1 tablespoon all-purpose flour

1 tablespoon white sugar(Honey)

 

Preheat oven to 350 degrees.  Grease and flour an 8-inch square pan.  Cream butter or margarine and 1/2 cup sugar(Honey) until fluffy.  Add salt and vanilla.  Separate eggs and reserve the whites.  Add egg yolks to the sugar mixture; beat until creamy.

Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture.  Coat berries with 1 Tablespoon flour and add to batter.  

In a separate bowl, beat whites until soft peaks form.  Add 1/4 cup sugar or honey, 1 tbs at a time, and beat until stiff peaks form.  Fold egg whites into batter. Pour into prepared pan.  Sprinkle top with remaining 1 tbs sugar.  

Bake for 50 minutes, or until cake test done.  

I took this to the Chicken noodle dinner at the Assumption Church in Granger,  it was well received!!

 

EggPlant Lasagna

2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided
Coarse salt and freshly ground black pepper
2 garlic cloves, minced
1 (15-ounce) container whole milk ricotta or cottage cheese
3 large eggs
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups of your favorite Marinara Sauce
1 lb Ground beef

Preheat oven to 400 degrees F.
Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
Meanwhile, in a medium skillet brown ground beef with onions, garlic.  Add Marinara Sauce.
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.

Natural Laundry Soap

Making your own laundry soap is so easy it will make you laugh... and its so much cheaper.  Find ingredients in the laundry aisle of your local grocery store.

76-oz box Borax
2-lb box baking soda
55-oz box washing soda
12 oz soap (Hand grated hand bar soap is best)

Combine ingredients and us 2 T for regular loads and up to 1/4 cup for greasy/grungy clothes.  Works fine in high effeciency washing machines.

Note:  At warm and hot water temperatures, Borax gets partially converted to hydrogen peroxide, so any dark or colored clothes should be washed in cool or cold water.

White Vinegar works great in the rinse cycle.

Ketchup, Mustard and Mayo

Make Your Own Condiments--No Kidding!

From one of my favorite magazines, Mary Jane's Farm, I found an interesting and fun idea: making our own condiments. Don't you think the extra work might just be worth the absence of all those chemicals, and artificial this-es and thats found in the store-bought stuff? I'm told the extra flavor is well worth the effort also.

So according to the article, "Easy Homemade Condiments," (April-May, 2010, pp. 58-59), making our own ketchup, mayo, and mustard isn't as daunting as we might think. And a very cool thing I learned is that ketchup can be made from frozen tomatoes! So if you have a bumper crop this coming summer, keep this idea in mind--not all extra tomatoes have to go to salsa. AND, this ketchup recipe can be frozen as well.

The article also said mustard is not just easy to make, it's inexpensive too! Finally, the mayonnaise takes only 15 minutes to make, and includes only five ingredients. Now before we launch into the recipes, I have to ask: do YOU have a recipe for a homemade condiment? Please share--we're all in this together, so let's help each other out! And until next time, happy cook'n!
FRESH TOMATO KETCHUP (yield: 2-3 C)
3 lbs ripe tomatoes, chopped
1 medium onion, chopped
3 garlic cloves, crushed
1 Tbsp black peppercorns
1/4 tsp dry mustard
1/2 tsp ground allspice
2 whole cloves
2 tsp celery seeds
1/2 cinnamon stick
1 tsp paprika
1/4 tsp cayenne
1/3 C light brown sugar
1/3 C apple cider vinegar
juice of 1/2 lemon
1 tsp sea salt

Place tomatoes, onion, garlic, and all spices into a stockpot and bring to a simmer. Cook for about 40 min., stirring regularly, until about 1/3 of the juices have evaporated. Let sit for 30 min. to cool. Remove cinnamon stick.

Put the tomato mixture in a blender and process at the highest speed for 1 min. (pulse to start). Run the mixture through a food mill, using the finest mesh screen, or a fine sieve and return to a clean sauce pan. Bring to a simmer, add the brown sugar, vinegar, lemon juice, and salt; adjust spice to your taste. Simmer for about 1 hour to thicken the ketchup. Allow to cool to room temperature. Store in a jar in refrigerator for up to 3 weeks.

(To freeze ketchup, store in canning jars; when ready to use, thaw and simmer for 15-20 min to allow the extra water to evaporate.)

(To make ketchup from frozen tomatoes, thaw tomatoes completely and drain in colander. Quarter the tomatoes instead of chopping. since you'll lose most of the tomatoes' water when draining, you'll end up with less volume. Per the recipe, reduce the sugar and vinegar to 1/4 C each, and the salt to 1/2 tsp; when thickening, simmer for only 30 min.)
BASIC YELLOW MUSTARD1/2 C yellow or black mustard seeds
3/4 C apple cider vinegar
1/3 C water
1 1/2 tsp sugar
1 1/2 tsp salt

Soak mustard seeds in vinegar and water for 2 days. Place mixture in blender along with sugar and salt; puree until almost smooth. Add water if needed, for desired consistency. This mustard will be very spicy, but will mellow after a day or two in the fridge. To make an herb mustard, add 1 tsp of your herb choice with the sugar and salt. For honey mustard, add honey to the completed mustard at a 1;1 ratio.

(TIPS: Homemade mustard keeps for about 1 month in fridge--this also stops the increase in heat. To make your mustard yellow, add turmeric. Don't use aluminum for mixing or storing mustard--oxidation of aluminum will occur. Heat activates an enzyme that kills the flavor of mustards; if using your mustard in a cooked recipe, add it toward the end of the cooking time for maximum flavor.)

(To make a simple mustard from powder: mix 1 Tbsp mustard powder with 1 tsp water, 1 tsp vinegar, and 1 tsp sugar. Let stand 15 min. to develop flavor. This equals 1 Tbsp prepared mustard.)
COOKED MAYONNAISE (yields: 1 1/4 C)
3 egg yolks
3 Tbsp cold water
1/2 C extra virgin olive oil, or sesame oil, or safflower oil
3 tsp lemon juice
1/4 tsp sea salt

In medium saucepan, whisk egg yolks and water until bubbly. Place over medium-low heat and continue to whisk until mixture just begins to thicken, coating the back of a metal spoon. Remove from heat. Continue to whisk, and add oil very slowly in a steady stream. Allow the mixture to cool, then whisk in lemon juice and salt.

Elizabeth's Cheesecake

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup chopped almonds
3/4 cup chopped vanilla wafers
2 Tbs melted butter

1 1/2 lbs cream cheese
1 1/3 cups white sugar
5 eggs
16 ounces sour cream
1/4 cup flour
2 tsps vanilla extract
2 tsps lemon juice

1.  Mix all nuts and vanilla wafer crumbs with melted butter and press into 9-inch butters springform pan.  trying to line the sides as much as possible, about 1 1/2 inches up the side of pan, set aside.

2.  All filling ingredients should be at room temperature.
3.  Beat the cream cheese until light and fluffy with an electric mixer set on low, keep on low for entire process.  add sugar a little at a time and continue beating until creamy.  Add one egg at a time, beat after each egg.  Add flour, vanilla and lemon juice, mix well.  Add sour cream and beat well.  Pour over crust in springform pan. 
4.  Place on top rack in the middle of a 325 degree oven for 1 hour and 15 minutes.  When time is up turn oven off, prop open oven door and leave in oven for 1 hour. 
5.  Remove from oven and let cool the refrigerate for 24 hours.

Chocolate Cheesecake

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped chocolate wafers
2 tablespoons melted butter

1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 (8 ounce) packages cream cheese,

softened

3/4 cup honey, or 1 cup white sugar

1/3 cup unsweetened cocoa powder

3 eggs

1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

1/4 cup heavy whipping cream

1 teaspoon vanilla extract

 

1. Preheat oven to 350 degrees F ( 175 degrees C). 

2.  To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.

3.   In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.

4.  In a large mixing bowl, beat cream cheese and 3/4 cup honey until smooth.  Add cocoa and beat well.  Add eggs and beat on low until just blended.  Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended.  Pour over crust.  bake at 325 degrees F for 45 to 50 minutes or until center is almost set.  

	5.  To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

Easy Rosemary Wheat rolls

This recipe is easy, no kneading necessary, 

1  package dry yeast (about 2 1/4 teaspoons)
1 1/4  cups  warm water (100° to 110°)
2  tablespoons Honey or sugar
1  large egg, beaten
2  tablespoons butter, melted
2  teaspoons  minced fresh rosemary
1 1/4  teaspoons  salt
1/2  teaspoon  garlic powder
1  cup  whole wheat flour
1 2/3  cups  bread flour
Cooking spray

1. Dissolve yeast in water in a large bowl; let stand 10 minutes. Stir in honey and next 5 ingredients.
2. Lightly spoon flours into dry measuring cups; level with a knife. Add whole wheat flour to yeast mixture; stir until smooth. Gradually stir in bread flour to make a thick batter. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
3. Stir batter down; spoon into 15 muffin cups coated with cooking spray. Cover and let rise in a warm place 15 to 20 minutes or until batter rises to top of muffin cups.
4. Preheat oven to 375°.
5. Uncover rolls, and bake at 375° for 17 to 20 minutes or until lightly browned. Serve warm.

Peruvian Roasted Chicken

1 whole chicken (about 4 pounds)
4 tablespoons Apple cider vinegar
3 tablespoons white wine
3 tablespoons olive oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tablespoons cumin
2 teaspoons black pepper
1 teaspoon salt
juice of 1 lemon
1 quart cold water

Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerate more than 24 hours however.
Preheat grill, this is a rotisserie recipe, but we like to use the Beer Can method of cooking with this recipe.
Approx 1 1/2 to 2 hours at 325 degrees.
Test chicken for doneness, the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F.

Chicken Marsala with Rice

1 package skinless boneless chicken thighs (about 1.5 lbs)
All purpose flour
3 tablespoons Ghee or butter
1 tablespoon chopped fresh sage
1 small yellow onion, chopped or diced
2 cloves garlic, minced
1 cup imported dry Marsala or white wine
1 cup canned low-salt chicken broth or vegetable broth
Fresh sage leaves (or powdered if need be)
1 Teaspoon chicken or turkey demi-glaze
1 cup rice, cooked

Sprinkle chicken liberally with salt, pepper and sage. Dust with flour; shake off excess. Melt 3 tablespoons Ghee or butter in large skillet over medium-high heat.
Add chicken. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to platter.
Add onion and shallot, sauté for a couple minutes, until softened and starting to brown.
Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Add chicken back to pan. Take a ¼ cup of the sauce out and mix the Demi-Glaze into it thoroughly. Add back to pan.
Add a sprinkling of flour to sauce for thickening, Boil until sauce is reduced and chicken is cooked through, about 10 minutes.
Season with salt and pepper; spoon over chicken and rice/noodles. Garnish with fresh sage leaves.

Flourless Chocolate Cake

Makes 1 8-inch cake

 

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar (I use Honey in place of Sugar)
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Chicken Marlys

This is a recipe that Shannon brought home to me.  He had it at a friends house and wanted me to make it.  It was delicious.  I have had the recipe for 5 years, recently found it and made it, I forgot how good it was.  

1 Tbs + 1/4 Cup Flour, divided
1 tsp Salt, divided
1/2 tsp pepper, divided
3/4 cup chicken broth
1/4 cup parmesan cheese
2 eggs
2 Tbs chopped fresh parsley, divided
4 boneless, skinless chicken breast halves, about 1 1/4 lbs
5 Tbs Ghee (clarified butter), divided (could use 2 tbs oil, and 3 tbs butter)
1/2 cup white wine
1 Tbs lemon juice
3 Tbs capers

Preheat oven to 200 degrees.  Stir 1 Tbs flour, 1/2 tsp salt, and 1/4 tsp pepper into chicken broth, set aside.

In bowl, combine Parmesan cheese with remaining flour, salt and pepper, set aside.

In a shallow bowl, lightly beat eggs with 1 Tbs parsley.

Prepare chicken as follows:
1.  Place each piece of chicken between 2 sheets of plastic wrap.  With the flat side of a meat mallet, pound each piece of chicken to 1/4" thickness.  Coat each piece with flour mixture.
2.  In a large non-stick skillet, heat 2 Tbs Ghee (or 1 Tbs oil and 1Tbs butter) over medium high heat.  Completely coat 1 piece of chicken in egg mixture, allowing excess to drip off.  Add to skillet.  Repeat with remaining chicken.  Cook, turning once, until cooked through and golden, about 2 minutes per side.  Transfer to oven proof plate, keep warm in oven.
3.  Stir wine into skillet, cook 30 seconds, scraping browned bits from bottom of skillet.
4.  Whisk reserved broth mixture to re-combine ingredients.  Add to skillet, cook, stirring until thickened, about 2 minutes.  Stir in lemon juice and capers, cook 1 minute.
5. Arrange chicken on serving platter, top with sauce.