GARDEN PRODUCE- August 2014 class

If you have a garden or not, you will want to know what to do with all the produce that comes out this time of year. Here are some great recipes to try for all our most beloved summer veggies:

  • ZUCCHINI

Zucchini can be frozen for later use in baking as well. After washing your zucchini, take out seeds and simply grate up or chop up your zucchini. One medium zucchini ends up being about two cups. I freeze my zucchini in two cup increments because that seems to be a common amount for a recipe. It can be hard to break apart once it’s frozen so you don’t want to put a ton into one big bag.

I will also demonstrate how to make Zucchini Noodles in the class: https://www.youtube.com/watch?v=HiCJLqfE7tY

Zucchini Relish -I make zucchini relish every year, very much like a pickle relish. It will use a lot of your zucchini, which is why i like this recipe.

10 cups ground or shredded zucchini, 4 cups ground or tiny diced onion, 1 bell pepper ground or tiny diced, 5 Tbl canning salt. Wash zucchini, cut out all the seeds and grind the flesh and other veggies. Place all these ingredients in a large bowl, sprinkle with the canning salt and let it sit overnight, covered with a cloth on you counter.

Next day rinse and drain to get most of the salt out. Put in large stock pot and add: 2 1/2 cups apple cider vinegar, 1 Tbl dry mustard, 2 tsp celery seed, 1/2 tsp black pepper, 1 Tbl tumeric, 1 Tbl cornstarch, 2 1/2 cups sugar. Cook on medium heat for 2-3 hours. Pack into clean pint jars. Process in boiling canner 10 minutes. Makes 6 pints

Roasted Veggies

Wash and cut into bite size cubes: Zucchini, Summer Squash, Potatoes, brussel sprouts, Carrots, etc…

Place them in a large bowl. Drizzle with olive oil, add 4 minced garlic, salt and pepper. Place on a foiled lined baking sheet. Bake at 400 for 45 min to 1 hour. Test veggies at 45 minutes, can toss them around too. Take out of the oven and let sit under a kitchen towel on the baking sheet for 10 minutes before serving- then they won’t be soooo hot, and they will come off the pan nicely.

Grilled Veggies

Wash and slice zucchini and summer squash into rounds. Marinate for 15 minutes in italian dressing. Place on the grill and cook for 7-10 minutes per side. Cover with parmesan cheese as you take them off the grill, let sit and let the cheese melt slightly. Serve warm.

Stuffed Zucchini

There are so many ways to make a stuffed squash. You can go italian, mexican, cheesey, greek etc…. I will leave you to decide the kind of stuffing you would like to use. Basically it’s like a casserole filling, then you top with bread crumbs or cheese or ???

To prepare zucchini for stuffing, Cut squash in half lengthwise. Scoop out seeds and you can either use them in the filling or throw them away. I like to place mine in boiling water for about 10 minutes so that they aren’t crunchy at the end of baking. Drain and dry off and place them in a baking dish. Fill them, top them, and bake at 350 for 35-40 minutes.

 Zucchini Quiche

I saute up chopped veggies: zucchini, onion, mushrooms, spinach (or kale) and garlic. Any combination of these veggies will do. If you like bacon, you can add crumbled cooked bacon too. I make my quiche without a crust, to save on calories. Spray a pie pan with pam. Add the saute veggies, about 3/4 full in the pan.

Mix together 1 cup shredded cheese (any kind you like), season salt to taste, 4 beaten eggs, 1 can evaporated milk. Pour over the veggies. Bake at 350 for 45 minutes. This makes one pie but I always double the recupe and make two, they are even better the second day!

Mexican Zucchini Casserole

In medium sauce pan over medium heat saute: 2 cloves garlic, 1 chopped onion. Add 1 can stewed tomatoes, cut tomatoes up if the chunks are large. Add 4 cups chopped zucchini, and corn cut off from 2 ears of corn. Saute for 5 minutes until tender. Season with salt and pepper.

In a mixing bowl combine, 3 cups grated mexican cheese, 1 cup sour cream, and 4oz can of diced green chilies.

In 9 x 13 pan layer: torn triangles of corn tortillas to cover the bottom, 1/3 of zucchini mixture and cover that with 1/3 of the cheese mixture- dropping in clumps. repeat layers. Bake 350 for 30-40 minutes until heated through and cheese is melted.

Zucchini Corn Pancakes

These are great served with sour cream, or greek yogurt or salsa.

1 pound zucchini- grated, 1 teaspoon salt, 1 cup corn kernels- fresh, 4 large eggs- beaten, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, Kosher salt and freshly ground black pepper- to taste, 1/2 cup shredded cheddar cheese, 3/4 cups all-purpose flour, 2 tablespoons olive oil

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.

In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.

Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.

Baked Zucchini Fries

3 zucchinis- cut into fries, 1 cup Panko breadcrumbs, 1/2 teaspoon Seasoning salt, 1/2 teaspoon salt, 1/2 teaspoon of italian spices, 1 tablespoon parmesan cheese, 1/4 or less cup of olive oil

Preheat oven to 420 . Place oil in large zip lock bag, Add your cut zucchini, Mix well

In a large bowl mix together your dry ingredients and parmesan, Pour into bag with oil and zucchini, Shake to coal well. Place onto foil lined baking sheet, Pour reserve in bag onto fries. Bake for 20 minutes, until golden and crispy, Flip once halfway through cooking

One Pot Zucchini Pasta

1 pound spaghetti, 1 pound cremini mushrooms- thinly sliced, 2 zucchini- thinly sliced and quartered, 2/3 cup peas, 2 cloves garlic- thinly sliced, 2 sprigs thyme, Kosher salt and freshly ground black pepper- to taste, 1/3 cup grated Parmesan, 1/4 cup heavy cream

In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.

Zucchini Lasagna

Replace your lasagna noodles from your favorite lasagna recipe with thinly sliced zucchini. I use my mandoline to slice the zucchini. Then i precook the zucchini by placing it on a pan under the broiler for 1-2 minutes per side, or on the grill and then blot off any excess liquid from the zucchini. Use just as you would lasagna noodles.

Zucchini Collache

Dice into bite sized pieces: 3 cups zucchini (or summer squash) and 1 cup onion. Saute in oil or bacon grease covered for 5 minutes. Stirring several times. Add corn cut from the cob from 2-3 ears. Keep cooking for 5 more minutes. Add 2 medium tomatoes, chopped. 2 strips of crumbled bacon, salt and pepper. Cook 3-5 more minutes. Then top with 1 1/2 cups shredded cheddar cheese. Cover to let the cheese melt and take off the heat.

Garlic Cheese Zucchini Bread

Preheat oven to 350. Grease and flour a regular loaf pan or 3 mini loaf pans.

Mix together your dry ingredients:  3 cups flour, 4 tsp baking powder, 1 tsp salt, 1/2 tsp baking soda, 1/2 tsp garlic powder

Then add: 1 cup shredded zucchini, 3/4 cup shredded cheddar cheese, 1/4 cup finely chopped green onion, 1 Tbs fresh dill (or 2 tsp dry dill)

Toss and coat the above ingredients with the flour mixture.
In a separate bowl, whisk together the following: 2 large eggs, 1 cup buttermilk, 4 Tbs (1/2 stick) of melted butter (salted)

Add the wet ingredients to the flour mixture, and gently mix until just moistened.  The batter will be lumpy.  Pour it in your loaf pan and put it in the oven.  If baking in a regular-sized loaf pan, cook for about 50 minutes, or until it passes the toothpick test. Try 25 minutes for the smaller loaves, they will be browned on top and pass the tooth pick test when done

Chocolate Zucchini Oatmeal Cookies

Ingredients: ½ cup butter, ¼ cup vegetable oil, ½ cup brown sugar, ½ cup granulated sugar, 1 egg, 1 teaspoon vanilla, 1 cup flour, 1 teaspoon baking soda, ½ teaspoon cinnamon, ¼ cup cocoa powder, 3 cups quick oats, 1 cup shredded zucchini (about 1 small)
 
Preheat oven to 350°. Line two cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, cinnamon, and cocoa. Set aside. Cream butter, oil, and sugars. Add egg and vanilla and mix on low speed until combined. Slowly mix in dry ingredients. Add oats and mix on low speed. Continue mixing on low speed and add zucchini. Mix until well combined. Scoop uniform balls onto cookie sheets. (I used a 2 tablespoon cookie scoop.) Bake 11-14 minutes until center of cookie no longer looks wet. Cool 10 minutes on cookie sheets before removing.
 
 
 
Zucchini Galette
 
Make a pie crust recipe or buy a pie crust, do not cook it yet.
1 medium zucchini- cut crosswise into 1/4-inch-thick slices, 1 large yellow squash- cut crosswise into 1/4-inch-thick slices, 2 garlic cloves- minced, 3/4 cup part-skim ricotta cheese, 1/2 cup grated fresh Parmesan cheese, 2 teaspoons chopped fresh thyme, 1/2 teaspoon grated lemon rind, 1 teaspoon fresh lemon juice, 1/4 teaspoon black pepper, 1 large egg- lightly beaten, 1/4 teaspoon salt, 1 teaspoon water, 1 large egg white, 1/4 cup fresh basil leaves.
 Preheat oven to 400°. Combine 1 tablespoon oil, zucchini, squash, and garlic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.
Using enough dough as you would for one pie- Roll your pastry dough into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. Spread ricotta mixture over dough, leaving a 2-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with salt. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes.

Zucchini Bread

In a blender combine: 1 cup brown sugar, 3 eggs, 1 cup oil (I use 1/2 cup applesauce and 1/2 cup oil), 3 tsp vanilla, enough zucchini chunks to make 5 1/2 cups of batter. Blend well.

Pour batter into mixing bowl and add: 1 cup white sugar, 1 tsp salt, 1/4 tsp baking powder, 1 tsp baking soda, 3 tsp cinnamon, 3 cups flour. MIx well. Pour into greased and flour loaf pans. makes 2 large loaves. Bake 350 for 1 hour, test with tooth pick

Chocolate Zucchini Bread

In a blender combine: 1 cup oil (i use 1/2 cup applesauce and 1/2 cup oil), 1 1/2 cups sugar, 3 eggs, 1 Tbl vanilla, 2 cups worth of zucchini chunks. Blend well.

Pour batter into mixing bowl and add: 1 tsp baking soda, 1 Tbl cinnamon, 2 1/2 cups flour, 1 tsp salt, 1/2 tsp baking powder, 1/2 cup cocoa. Mix well. Pour into greased and flour loaf pans. Makes 2 large loaves. Bake 350 for 45 minutes, test with tooth pick

Lemon Zucchini Bread

In a blender combine: 2 eggs, 1 cup oil (i use 1/2 cup applesauce and 1/2 cup oil), 1 cup milk, 4 Tbl lemon juice, zest of 2 lemons, 1 1/4 cup sugar, 2 cups zucchini chunks

Pour batter into mixing bowl and add: 4 cups flour, 4 tsp. baking powder, 1 tsp. salt. Mix well. Pour into greased and flour loaf pans, makes 2 large loafs. Bake 350 for 1 hr and 10 minutes. Tooth pick test to check if done.

Zucchini Cake

In a blender combine: 3 eggs, 1 1/2 cups sugar, 1 cup oil (I use 1/2 cup applesauce and 1/2 cup oil), 1 Tbl vanilla, 2 cups of zucchini chunks. Blend well.

Pour batter into mixing bowl and add: 2 cups flour, 1 tsp baking powder, 2 tsp baking soda, 1 tsp salt, 1 Tbl cinnamon, 3/4 cup raisins- optional, 1 1/2 cup chopped nuts- optional. Bake in prepared 9×13 pan at 350 for 50 minutes or until done. Frost with cream cheese frosting.

  • SUMMER SQUASH

All the above recipes can use summer squash in place of zucchini

  • TOMATOES

Freezing tomatoes is a really easy way to put them up for later use. Skin the tomatoes using a hot water bath, then chop into desired size, bag and freeze. These are really easy to use later in sauces and casseroles.

I also dehydrate tomatoes in my dehydrator. When completely dry I bag these up and keep them in the freezer. I re-hydrate them in a balsamic dressing for use in salads, pizza, in sandwiches and to snack upon.

Bruschetta

Mix together: 4 large chopped tomatoes, 2 cloves of garlic- minced, 2 Tbl olive oil, 1 Tbl balsamic vinegar, CHopped basil leaves to taste

This is excellent on toasted crunchy artisan breads

Fresh Salsa

Chop in food processor- 8 large tomatoes, 1 green bell pepper, 1 annaheim or jalepeno pepper, 1 cup onion- red or yellow, juice of one lime, 2 cloves garlic, 1/2 cup chopped cilantro, 1/2 tsp sugar, salt to taste

Italian Stewed Tomatoes 

This does take a pressure canner, which i was scared to use for YEARS! But i got over my fears and i love having homemade stewed tomatoes to add to sauces and stews and soups all year long.

4 quarts of peeled and chopped tomatoes, 1 cup chopped celery, 1/2 cup chopped onion, 1/4 cup chopped green pepper, 1 Tbl sugar, 2 Tsp basil

Combine all ingredients in large stock pot. Cover and cook 10 minutes, stirring occasionally to prevent sticking. Ladle hot stew into clean hot jars. Leave 1 inch headspace. Remove any air bubbles. Adjust 2 piece caps. Process pints and quarts for 15 minutes in 10 lbs pressure in a steam pressure canner. Makes 3 quarts or 7 pints.

Balsamic Dressing for Dehydrated tomatoes

1/2 cup balsamic vinegar, 1 cup olive oil, 1 tsp dry mustard, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp pepper. Blend and marinate over dehydrated tomatoes.

My Spaghetti Sauce recipe-  I make this in batches with a ratio X 16…. we LOVE spaghetti!

Peel and chop 2 cups fresh tomatoes. set aside

In blender put:  1/8 cup olive oil, 1 cup onion, 1 clove garlic and blend

Put onion mixture in sauce pot and add: 1 tsp salt, 1 tsp sugar, 1 1/2 tsp italian seasoning, 1/4 tsp pepper. let simmer and cook until onion is soft.

Add tomatoes, 6 oz tomato paste, and 1 tsp dried parsley. Simmer for 30- 60 minutes. Process in Quart jars in boiling canner for 30 minutes.

  • PEPPERS

Peppers can also be frozen. Wash and take out seeds, then chop into desired size, bag and freeze. No cooking needed. I start chopping peppers as soon as they start coming on, then salsa is really easy to make later!

Pepper Jelly

1/2 cup chopped green bell pepper, 3/4 cup chopped red bell pepper, 1/4 cup chopped jalapeño pepper, 1 1/4 cups apple cider vinegar, 6 cups sugar, 6 ounces liquid pectin
2 teaspoons red pepper flakes

1. Chop the peppers. Put the peppers and vinegar in a food processor and puree. 2. Pour the puree into a large pot and add the sugar. Bring to a boil and boil for 4 minutes, skimming any foam that rises. 3. Stir in the pectin and continue boiling for 1 minute. Skim the foam from the top. Remove from the heat and let sit for 5 minutes; skim the foam again. Stir in the red pepper flakes. 4. Pour into hot sterilized jelly jars. Hot bath for 10 minutes. Store in a cool place.

Stuffed Peppers

As with a stuffed zucchini there are a variety of ways to stuff a pepper…. too many combinations to even mention. Stuff you halved peppers, top with something yummy and bake 375 for 40 minutes. This was not one of my favorites as a child, but i LOVE it now!

  • CORN

Corn is also easy to freeze. Blanch shucked corn on the cob for 4-6 minutes, then place directly into ice water to stop the cooking process. Cut corn off the ears, bag and freeze.

If you want to freeze corn ON the cob, boil the ears for 5 minutes and then bag and freeze, then when using the corn, put frozen ears in boiling water and cook 7-10 minutes.

Creamy Cheesy Corn Casserole

2 ears fresh corn- husked, ½ cup milk, 1 egg, 5 Tbl ricotta cheese, 5 Tbl parmesan- grated, 1 Tbl butter.

Preheat oven to 350. Slice of the kernels of corn in a large and deep bowl, scraping the cob with the dull side of the knife. Whisk egg until creamy and pour in milk. Mix well. Add in ricotta and parmesan cheeses. It will look like a thick cake batter. Fold in corn kernels. Grease a baking dish and pour the mixture into it. Chop or crumble butter on top of it and bake for 40 minutes. Serve warm.

Tomato Corn Salad

2 1/4 cups cooked fresh or frozen white corn- thawed, 2 1/4 cups fresh or frozen yellow corn- thawed, 1 medium cucumber- diced, 2 medium tomatoes- chopped, 1/4 cup chopped red onion, 1/4 cup sour cream, 2 Tbl mayonaise, 1 Tbl white vinegar, 1/2 tsp salt, 1/4 tsp celery seed, 1/4 tsp dry mustard. Combine all ingredients, chill 2 hours before serving

Bacon Corn dip

 1 package cream cheese- softened, 8 oz (1 cup) sour cream, 1/4 cup mayonnaise, 2 cloves garlic-minced, 1 1/2 cup corn kernels (cut off cob, or 1 can of corn), 1 package bacon- cooked and drained, 2-3 jalapenos- diced, dash of hot seasoning *because bacon is so salty, use one without salt

Cook and drain bacon, set aside to cool. Stir together cream cheese, mayonnaise, and sour cream. Add in the diced garlic and jalapenos, then the drained corn. Chop or tear the bacon into small strips and stir into the dip. Add spice to taste—with the salty bacon, you may even omit. Chill for at least an hour and serve with chips, crackers, or raw veggies.

Oven Roasted Corn

Preheat oven to 400.   Very generously season your corn on the cobs with salt and pepper.  Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown!  While it’s cooking,  turn the corn occasionally.  Top off with a drop more butter fresh out of the oven.

Grilled corn in the Husk

6 Corn on the husk, 1 stick butter, ¼ cup sour cream, Creole seasoning (or salt and pepper)

Preheat your BBQ grill or briquettes, until the flames are medium and your charcoal are gray. Pull the corn husks down the ear of the corn to the bottom. Don’t pull them off! Strip the silk from the ear of corn and fold the husks back into place. Put the corn into a 9×11 baking dish filled with cold water and 1 tablespoon of salt for 10-20 minutes. Take your corn out of the dish and shake off any extra water. Fold the husk back down and use half the stick of butter and slather it on all sides of your corn. Season with either creole seasoning or salt and pepper. Fold the husks back into place.

Put your corn on the BBQ pit, close the lid, and grill for 15 to 20 minutes, turning every 5 minutes. While the corn is cooking, mix the remainder of the butter and the sour cream together until fluffy. Pull the husks down and spread the butter/sour cream mixture over the corn while it’s still hot.

Bacon Squash and Corn Blender Soup

2 Tablespoons of olive oil, 4-5 Medium Summer Squash – sliced, 4 Shallots – chopped, Corn from 3-4 ears or 1 1/2 cup of frozen corn, 32 oz Chicken Stock (in a box), 3 tomatoes chopped or 1 can of chopped fire roasted tomatoes, Salt and Pepper to taste, 4 oz chopped Feta cheese, 3-4 pieced of cooked bacon – chopped + some for garnishing, a handful of fresh cilantro some for garnishing, juice of one lime, 1 cup of half and half, chopped green onion for garnish.

In large stockpock or frying pan cook your bacon. Set aside bacon for later. Drain your bacon grease. If using a stockpock for frying your bacon, you may find you don’t need as much olive oil. But once you’re done with your bacon, add and saute your squash, corn and shallots together until soft. Add salt and pepper. Add most of your rinsed fresh cilantro – leaving some for garnishing later. Add juice of a lime. Add your tomatoes. Drain the juice when using canned tomatoes. Now in a blender add all the ingredients from your stock pot into your blender. In addition add your half and half plus 1 cup of your chicken stock. Pulse until mix thoroughly. Should be much thicker than a bisque consistency.

Once everything is blended together, pour back into the stockpot. Add and stir remaining chicken stock. Add your cooked bacon (leaving some for garnishing), Add your chopped Feta cheese. Stirring until it’s all mixed together.

  • CUCUMBERS

Garlic Cucumber Dip

1 large cucumber, 3/4 cup plain yogurt, 3/4 cup sour cream, 3 Tbl olive oil, 4 1/2 tsp minced fresh dill, 4 1/2 tsp red wine vinegar, 3 cloves garlic- minced, 1/4 tsp salt

Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture. Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. Sprinkle with additional dill. Serve with pita wedges. Yield: 2 cups.

Tzatziki Sauce

1 cucumber- peeled- finely diced, 4 cups greek yogurt, 2 garlic cloves- finely minced, 1 tsp dill, 1 Tbl white vinegar, 3 Tbl olive oil, Salt.

Take the diced cucumbers and put them into a colander. Sprinkle with salt and set aside while all excess water extracts. After 20 minutes, combine all ingredients and refrigerate for at least two hours.

Cucumber salsa

2 medium seedless cucumbers-peeled and diced, 1 jalapeno pepper- seeded and diced, 1 small red onion- diced, 1 Tbl minced garlic, 2 medium tomatoes- diced, 2 Tbl lime juice, 1 tsp minced fresh parsley, 2 tsp minced fresh cilantro, 1/2 tsp dried dill weed, 1/2 tsp salt.

In a medium bowl, stir together all of the ingredients. Cover and chill in the refrigerator for an hour or so. Serve with tortilla chips.

Marinated Cucumbers

Chop up 3 cucumber, 1 onion and 3 tomatoes. Cover with Italian dressing (I use lite) and Sweet Garlic dressing, equal parts (Recipe found on July post) Let marinate overnight in the fridge.

JULY- Summer Salads and Dressings

All I want to eat in the winter is soups, and all I want to eat in the summer is a great salad!!! (They are good tasting, doesn’t heat up my house, and easy and fast to make) I also love making a homemade dressing… so here are some great ideas for you:

Strawberry Balsamic Spinach Salad– serves 4

6 tablespoons olive oil
2 tablespoon balsamic vinegar
1/2 teaspoon sea salt, plus a pinch or two more
1 1/2 cup fresh strawberries, sliced
10 cups baby spinach leaves, washed and dried
6 tablespoons shallot, minced
1 cup sheep’s milk feta, crumbled
fresh-ground black pepper to taste

In a small bowl or jar, whisk the balsamic and 1/4 teaspoon sea salt into the olive oil, whisking until mixture is emulsified.

Place the spinach leaves into a medium-sized bowl. Drizzle half the dressing over the leaves, and turn to coat with your fingers. Gently toss in the strawberries, shallot, and feta. Drizzle on a bit more dressing. Taste the salad and add more dressing or salt as needed. Finish with several twists of fresh-ground black pepper and serve.

Sugared Almonds Spinach Salad with Poppy Seed Dressing

1/4 Cup Sugar
1/2 cup slivered almonds
1 bunch of romaine, torn
1 pkg (6 oz) fresh baby spinach
1/2 lb. sliced mushrooms
3 cups shredded swiss cheese
1 med. red onion, sliced
1/2 lb. sliced bacon, cooked and crumbled
1 can 15 oz mandarin oranges, drained

Poppy Seed Dressing:
1/3 cup white vinegar
1/3 cup sugar
1/4 cup finely chopped onion
2 tbsp. dijon mustard
3/4 tsp. salt
3/4 cup canola oil
2 tsp. poppy seeds

1. In a small heavy skillet, melt sugar low heat add almonds and stir to coat. Spread onto a greased sheet of foil; break apart if necessary.
2. In a large bowl combine romaine, spinach, mushrooms, cheese, red onion bacon and oranges.
3. For dressing, in a blender, combine the vinegar, sugar , onion, mustard and salt cover and process until blended. While processing, gradually add oil in a steady stream, stir in poppy seeds.
4. Pour dressing over salad and toss to coat. Sprinkle with sugared almonds.

Pear Pecan Spinach Salad

  • 8 ounces spring mix
  • 6 ounces baby spinach
  • 1 Tablespoon olive oil
  • 1 onion, thinly sliced
  • ¾ cup chopped pecans
  • 1 pear, sliced thin
  • ¾ cup dried cranberries
  • 4 ounces crumbled goat cheese

For the vinaigrette:

  • 1 Tablespoon real maple syrup
  • 1 Tablespoon Dijon
  • ¼ cup balsamic vinegar
  • ½ cup olive oil
  • Salt and pepper to taste

Instructions

  1. Heat a Tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced onion, toss to coat, and cook for 30-40 minutes, or until the onion is soft and caramel brown. Set onions aside on a plate.
  2. In a dry skillet over medium high heat, toast the pecans for 5-7 minutes or until slightly browned and fragrant. Remove from heat.
  3. Toss together the greens, caramelized onions, pecans, pear, cranberries and goat cheese.
  4. To make the vinaigrette, place all ingredients but the olive oil in a jelly jar, seal, and shake until well combined. Add the oil and shake again until smooth.
  5. Serve salad with vinaigrette.

Mexican Kale Salad

Use a bottle of lite italian dressing mixed with 1/2 cup of salsa, to top the salad with

For the salad:
1 bunch kale- sliced thin, 1/4 cup chopped red onion, 1 avocado- cubed, 4 medium radishes- thinly sliced, 1/2 Can of corn- drained, 1/4 cup diced red bell pepper, 1/2 cup shredded cheese, 1/2 cup chopped tomatoes, crushed tortillas chips. Can add rinsed and drained kidney beans and slice olives if desired.
In a large bowl, combine the salad ingredients. Pour the dressing over the top and toss gently.

Kale Greek Salad

3 cups chopped baby kale
2 cups diced heirloom tomatoes
2 cups diced english cucumber
1 cup diced red onion
1/2 cup chopped kalamata olives
1/2 cup chopped parsley
6 oz. fat free crumbled feta cheese
1 1/2 teaspoons dried oregano
salt & pepper, to taste

for the dressing:
1 clove garlic, grated
4 teaspoons dijon mustard
4 tablespoons balsamic vinegar
7 tablespoons olive oil
salt & pepper, to taste

Place all ingredients for salad into a large bowl. Whisk all ingredients for dressing together in a small bowl to emulsify. Drizzle over salad and toss. Serve immediately, or store in refrigerator until ready to serve.

Massaged Kale Salad and Grapes with Poppy Seed Dressing- Serves 2-3
Ingredients:
For the massaged kale:
1 bunch kale, stemmed and sliced into ribbons
1 lemon
Cold-pressed olive oil
Sea salt

Directions:
1. In a large bowl, dress kale with lemon juice and olive oil onto kale leaves and add a pinch or two of sea salt. Roll up your sleeves and massage kale until it’s deep dark green, soft, and tender, 2 to 3 minutes.

Add: A couple handfuls each red and green grapes, 1 ripe avocado, ¼ cup toasted pine nuts

Poppy Seed Dressing:
¼ cup cold-pressed olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
½ shallot, diced
1 tablespoon poppyseeds
Pinch sea salt
1 teaspoon honey

Whisk all ingredients together. Store leftovers in a glass jar for up to one week.

Mexican Quinoa Salad

1 Cup uncooked quinoa
1 1/2 cups black beans (or a 15. oz. can)
1 1/2 cups corn  (I used frozen, thawed)
1 1/2 cups cherry tomatoes, quartered (I used diced Romas)
1 red bell pepper, diced
5 green onions, diced
1/2 cup chopped fresh cilantro (or more to taste)

Dressing

1/3 cup olive oil
1 tsp. cumin
1 garlic clove, minced
Juice from 1 lime
1/4 tsp salt

Directions

Rinse and drain quinoa.  Add to pot with 2 cups water and bring to a boil.  Cover, reduce heart to low and simmer for 20 minutes or until water has absorbed and quinoa is tender.  In a small bowl, add dressing ingredients and whisk together  to thoroughly combine.  In a large bowl, add the cooked quinoa with all other salad ingredients.  Pour dressing over the top and toss to combine.  Can either serve immediately or chill before serving.

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing

  • ¾ cup uncooked quinoa
  • 1-2 cups shredded red cabbage, depending on how much crunch you like
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 1 cup shredded carrots
  • ½ cup chopped cilantro
  • ¼ cup diced green onions
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • Optional: 1 cup edamame or chickpeas
  • Fresh lime, for a bit of tang
  • For the dressing:
  • ¼ cup all natural peanut butter
  • 2 teaspoons freshly grated ginger
  • 3 tablespoon soy sauce, gluten-free if desired
  • 1 tablespoon honey (use agave if vegan)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin, if necessary
INSTRUCTIONS
  1. To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
  2. To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
  3. Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
  4. Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.

Cilantro Lemon Quinoa Salad

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 1/2 cup cherry tomatoes, halved
  • 1 can chickpeas, drained and rinsed (or 1 3/4 cup cooked chickpeas)
  • 2 avocados, chopped
  • large handful of cilantro, chopped

For the Dressing:

  • 2 tablespoons olive oil
  • juice of 2 small lemons
  • zest of 1 lemon
  • 1 teaspoon agave nectar
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • salt and pepper

Directions:

  1. For the quinoa: In a medium-sized sauce pan bring the vegetable broth and quinoa to a boil. Once boiling reduce the heat to a simmer, cover the pot and let the quinoa cook for 10-15 minutes until all of the broth is absorbed. After the broth is absorbed, remove the sauce pan from the heat, still covered, and let the quinoa sit for a few minutes. Fluff with a fork and let cool. While the quinoa is cooking prepare you veggies and dressing.
  2. For the Dressing: In a bowl whisk together all of the dressing ingredients and set aside.
  3. For the Salad: Once the quinoa is done cooking and your tomatoes, avocados and cilantro are all prepped, stir together the quinoa, tomatoes, chickpeas, avocado and cilantro in a large bowl. Pour the dressing over the salad and toss well to combine. If possible let the salad sit in the fridge for about 15 minutes before serving to allow all the flavors to meld. Enjoy!

Caprese Pasta Salad

1 lb bow tie pasta- cooked according to directions, 1 cup cherry tomatoes- cut in half, 1 cup fresh mozzarella- cubed

mix together: 1/4 cup olive oil, 2 Tbl balsamic vinegar, 1/4 tsp salt, 1/4 tsp pepper, 2 tsp minced garlic, 12 fresh basil leaves- chipped, 1/4 tsp dried oregano. Combine with salad ingredients and chill.

Chicken Bowtie Pasta salad

  • 1 (16-oz) package farfalle (bow tie) pasta*
  • 2 cups cooked, diced chicken
  • 1 cup diced celery
  • 1 large can pineapple tidbits, drained
  • 2 cups red grapes
  • 3 green onions, chopped
  • 1 (6-oz) package Craisins cranberries
  • 1 cup cashews (halves & bits)
  • 1 large can mandarin oranges (optional)
  • 1 (16-oz) bottle coleslaw dressing
  • 1 cup low-fat mayonnaise
Instructions
  1. Cook pasta according to package directions. Drain and rinse with cold water to chill.
  2. In a large bowl combine pasta with chicken, celery, pineapple, grapes, green onions, Craisins and mandarin oranges.
  3. In a small bowl whisk together dressing and mayonnaise. Add to pasta and toss to coat evenly.
  4. Chill at least an hour. Add cashews immediately before serving. Garnish with more cashews.

Chicken Caesar Pasta Salad

16 oz Package of Penne Regate Pasta Cooked Al Dente and cooled
2 Cups Shredded Cooked Chicken (rotisserie chicken makes this so easy)
4 Cups Finely Sliced Romaine Lettuce (Cut about 1/2 inch thick strips)
12 oz. Jar of Marie’s Caesar Salad Dressing (it’s cold and found in the cold produce section)
1 Cup Shredded (not grated) Parmesan Cheese
1 teaspoon Garlic Salt
1 teaspoon Cracked Pepper

Begin by tossing the caesar dressing, and pasta together until the pasta is coated. Next, add the shredded chicken, garlic salt and cracked pepper and continue to mix. Next add the parmesan and reserve a little to top each serving. Keep in mind that the mix will look like way too much dressing but once you mix in the lettuce, it’s the perfect ratio.  Be sure and wait until you are ready to serve to toss in romaine (so that it stays fresh).

 Healthy Cabbage Salad

Chop, Grate and Dice crunchy veggies….

Red Cabbage, Green Cabbage, Carrot, Celery, Radish, Zucchini, Red onion, Green apples. Juice a lemon and pour over salad. Season with S&P

Toasted Almond Cabbage salad

  • 1 head  cabbage chopped (about 8 cups)
  • 1 cup carrots peeled and diced
  • 3 green onions, chopped
  • 2 (3-ounce) package ramen noodles
  • 3 tablespoons sliced toasted almonds
  • 1 tablespoon sesame seeds

Dressing

  • 2 tablespoons olive oil
  • 1/3 cup sugar
  • 1/3 cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a skillet on the stove over medium heat stir the almond and the sesame seeds till lightly toasted. Careful they will turn brown quick keep and eye on them as soon as they are done take off heat and put on a plate to cool. Set aside.
Chop the cabbage, green onions and carrots, and place in a large salad bowl.
For the Dressing: In a jar with a tight lid, combine the oil, sugar, vinegar, and salt & pepper. Cover the jar, and shake well to blend the dressing. Pour the dressing over the salad, add the toasted ingredients, and toss to combine.

Thai Cabbage Salad

  • — For the Sauce —
  • 2 large cloves of garlic, minced
  • 2 tsp. Thai curry paste
  • 2 Tbsp. soy sauce
  • fresh juice from 1 lime
  • 2 Tbsp. sugar
  • 1/4 cup creamy peanut butter
  • 3 tablespoons water
  • 1 tablespoon sesame oil
  • For the Salad —
  • 1/2 head of cabbage, sliced
  • 1/2 red bell pepper, sliced thinly
  • 2 medium carrots, peeled
  • 1/4 cup fresh cilantro leaves, chopped
  • 3 green onions, chopped
  • 1/2 red onion, sliced thinly
  • 1/4 cup peanuts, crushed (for garnish)
  • sprinkling of sesame seeds (for garnish)

In a small bowl, combine all the sauce ingredients and whisk well, until creamy. Add all the salad ingredients to a large bowl and mix to combine. Add the sauce to the salad and stir well.

Bean Salsa/Salad

You can serve this as either salsa with chips or a salad. It’s just that good!

4 cups frozen white corn, 1 red onion- diced, 4 tomatoes- diced, 2 avocado’s- chunked, cilantro to taste, 2 cans black beans- drain and rinse, 1/2 cup red bell pepper- diced.

Salt and pepper to taste, then i add lite italian dressing, about 1/2 a bottle. Refrigerate 2 hours before serving.

Balsamic Green bean Salad

1 lb. green beans
1 cup cherry tomatoes
1/2 small red onion
Feta cheese

{For the dressing}
2 Tbsp. balsamic vinegar
2 Tbsp. lemon juice
2 Tbsp. olive oil
1-2 cloves garlic, minced
Salt/pepper

Directions
Make the dressing: in a small bowl, whisk together all dressing ingredients.
Trim ends off green beans and rinse. Steam (or boil) for about 3-4 minutes until crisp-tender. In a colander, rinse well with cold water to stop cooking, then pat dry. Cut green beans into 1 to 2 inch pieces.
Dice red onion and halve cherry tomatoes.
Place onion and green beans in a bowl. Drizzle dressing over top and toss to coat.
Cover and refrigerate for at least an hour to marinate.
When ready to serve, add in tomatoes and feta and lightly toss.

Honey Lime Rainbow Fruit Salad

    • 1 lb fresh strawberries, diced
    • 1 lb fresh pineapple, diced
    • 12 oz fresh blueberries
    • 12 oz red grapes, diced into halves
    • 4 kiwis, peeled and diced
    • 1 (15 oz) can mandarin oranges in juice, drained well and sliced into halves
    • 2 ripe bananas, diced*
Honey Lime Dressing
  • 1/4 cup honey
  • 2 tsp lime zest (zest of 2 medium limes)
  • 1 Tbsp fresh lime juice

Directions

  • Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together they honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat

Secret Fruit Salad Serves 3-4

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle pudding powder over fruit and stir. Serve immediately or allow to sit overnight.

Fruit Salad for a crowd

1 fresh ripe pineapple- cut into chunks, 1 ripe cantaloup- cut into chunks, 2 lbs fresh strawberries- cut in half, 4 cups seedless green grapes- left whole, 1 1/2 cups fresh blueberries, 4 fresh mangoes- cut into chunks. toss with 3 -5 cups powdered sugar

Cheesecake fruit salad

  • 1 3.4 ounce instant dry cheesecake pudding package- see note
  • 1 1/2 cups cool whip
  • 2 8 oz containers of strawberry yogurt
  • 1 banana, chopped
  • 1 pint raspberries
  • 1 cup grapes
  • 1 peach, chopped

instructions

  1. mix in a large bowl the dry cheesecake pudding powder, cool whip and strawberry yogurt. fold in the fruit being careful not to smash and chill in the fridge for 30 minutes.

notes: use whatever fruit you prefer, blackberries, strawberries, raspberries, grapes, peaches etc…

*you do not mix the pudding before making this recipe. you are only using the dry powder mixed with the other ingredients.

SALAD DRESSINGS

Sweet Garlic Dressing

Put everything in a blender: 1 cup sugar, 1/2 cup apple cider vinegar, 1/2 cup vegetable oil, 1 tsp black pepper, 1 tsp salt, 1 tsp Worcestershire sauce, 4 cloves garlic, 1/2 of large red onion. Liquify

Pasta Dressing #1

Mix together: 1 cup vegetable oil, 2/3 cup teriyaki sauce, 2/3 cup white wine vinegar, 3 Tbl sugar, 1/2 tsp salt, 1/2 tsp pepper

Pasta Dressing #2

Mix together: 1/2 cup red wine vinegar, 1/2 cup oil, 1 tsp salt, 1 Tbl Sugar, 2 cloves minced garlic, 1 Tsp Pepper

Pasta Dressing #3

Mix Together: 1/3 cup olive oil, 1/3 cup vegetable oil, 1/3 cup red wine vinegar, 2 Tbl balsamic vinegar, 1 tsp dry mustard powder, 1 clove mined garlic, 1 tsp salt, 1/2 tsp pepper

Balsamic Dressing– great marinade for dehydrated tomatoes

1/2 cup Balsamic vinegar, 1 cup olive oil, 1 tsp dry mustard powder, 2 cloves minced garlic, salt and pepper 1/2 tsp each

Avocado Ranch dressing

1/2 ripe avocado, 1/4 cup greek yogurt, 1/4 cup mayonnaise, 1 tsp white wine vinegar, 3 Tbl buttermilk, 1/2 tsp dill weed, 1/2 tsp garlic powder, 1/8 tsp salt, 1/8 tsp onion powder, 1/4 cup milk- can use more if you want to thin the dressing

Thai Sweet Chili Dressing

  • 1/2 cup sweet chili sauce (like that used in thai cooking)
  • 1/4 cup coconut milk
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 2 tablespoons lime juice (~1 lime)
  • 1 tablespoon peanut butter
  • 2 cloves garlic, grated
  • 2 teaspoons ginger, grated
  1. Simmer everything in a sauce pan over medium heat until the peanut butter has meted in and let cool

Strawberry Balsamic Vinaigrette Dressing 

1 cup fresh strawberries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried tarragon
1/4 teaspoon honey

Combine in a blender. Store in fridge.

 

April 26th….. NOW CHANGED to May 10th….. Meals in a bag….. 10:00am at the church

Bag Meal- easiest meals we have done!!!!

Bag Meal- easiest meals we have done!!!!

We are doing another class of meals for your family. This time however, they are not freezer meals but pantry bag meals. Everything in the bag to make your own quick and easy dinner. All you have to do is bring the bags and then you pick up your cans, spice bag and instruction sheets.

We will have 8 Dinner choices available. These meals feed 4-6 people. Prices to come. Signups will be on April 27 and May 4th money will be due May 4th.

Sante Fe Chicken Pilaf     $7.25

1 Family Size Box Rice Pilaf, 2 cans Mexican Diced Tomatoes, 1 can chicken, drain liquid, 1 can corn, drain liquid, 1 can black beans, drain and rinse.

Prepare Rice pilaf according to directions on box. When rice is cooked add rest of ingredients, simmer till heated through. Avocado and Cilantro make nice additions

Chicken Tomato Pasta    $5.40

16oz Box Penne Pasta, 1 can Italian diced tomatoes, 1 can evaporated milk, 1 can chicken, DO NOT drain, use the juice, Spice bag (1 tsp bouillon, 1 ½ tsp Italian seasoning, ½ tsp garlic powder)

Bring water to boil, add pasta and cook according to directions. Drain pasta.

In medium saucepan combine rest of ingredients, cook over medium for 10 minutes. Toss together with pasta.

Artichoke Chicken Couscous    $8.75

1 can chicken, Do Not drain, use the juice, 1 can artichoke hearts, drain and chop, 2 cans Italian diced tomatoes, 1 lb couscous, Spice bag( 3 Tbl dried onion, 1 tsp garlic powder, ½ tsp Italian seasoning, ½ tsp thyme, ½ tsp salt, ¼ tsp pepper, 3 Tbl parsley flakes)

Place couscous in med bowl, add 2 ½ cups boiling water, cover and let sit 10 minutes, fluff. Place rest of ingredients in medium pan and simmer for 20 minutes.

Serve over couscous.

Hawaiian Haystacks    $8.75

2 cups rice, 1 can chicken, Do Not drain, 1 can cream chicken soup, Spice bag (chicken bouillon, 1 ½ tsp Italian seasoning, 1 tsp garlic powder, ¼ tsp pepper), Cornstarch Bag (3 Tbl cornstarch), 1 Pkg crunchy chow mein noodles, Sliced Almonds (4 Tbl in a bag), 1 can mandarin oranges, drain, 1 can pineapple chunks, drain, Shredded Coconut (8 Tbl in a bag)

Cook rice.

In medium pan over medium heat combine ¾ cup water with spice bag,  cream of chicken soup and undrained can of chicken, simmer.

Mix Cornstarch with ¼ cup water, slowly stir into soup, stirring until thick.

Serve with all toppings: Rice first, then toppings, then chicken gravy.

Linguini in clam sauce    $5.40

12oz Linguini, Spice bag (2 Tbl dried onion, 2 Tbl flour, 1 ½ tsp Italian seasoning, 1 Tbl parsley, 1 ½ tsp lemon Pepper) 2 cans minced clams, reserve juice

Cook pasta according to package. Drain.

In Medium pan over med heat Combine spice bag with 2 Tbl butter (not included) and clam juice. Simmer 5 minutes till thick and add clams, cooking for 3 more minutes. Toss with noodles.

Coconut Beef Curry    $7.75

1 can beef chunks, Do Not drain, 1 can coconut milk, 1 can potatoes, drain and slice, 1 can sliced carrots, drain, 1 can peas, drain, Spice bag (2 Tbl flour, 1 Tbl curry powder, ¼ tsp red peper flakes), Onion soup mix, 2 cups rice

Cook Rice.

Combine rest of ingredients, simmer 10 minutes, serve over rice.

Tamale Pie    $8.25

2 cans chili con carne, 1 can salsa, 1 can corn, drain, 1 can sliced olives, drain, Cornbread Mix

Mix up cornbread according to pkg.

In Casserole dish combine the rest of the ingredients.

Pour cornbread mix over the top.

Bake 400 for 20-30 minutes until cornbread is golden brown on edges.

 

 

FEBRUARY 2014- Bread and Rolls

DSCN4119 Kim starting the rollsDSCN4121  Making individual pans of rollsDSCN4122 Learning to roll the doughDSCN4123 learning the tricksDSCN4124 perfect rollingDSCN4126 looks just rightDSCN4129 making more doughDSCN4132 showing us how to kneadDSCN4134 kneading air into the doughDSCN4135 getting hands on experienceDSCN4137 gluten free bread, whole wheat breadDSCN4138 rolls of perfectionDSCN4140 easy french bread

We are going to make some wonderful rolls and bread for our February class, You won’t want to miss out. Sister Thatcher will be giving us a demo on how to make her famous rolls….. you will want this recipe for Easter Dinner! Come learn her tricks!

We will also make some quick and easy homemade French loaves, and try some gluten-free bread as well. Lots of recipes to follow!

Kim Thatcher’s Rolls- makes 24 Large or 48 Medium rolls

Dissolve together: 2 Tbl yeast, pinch of sugar, 1/2 cup warm water

Melt together in a saucepan: 3/4 cup butter, 1 1/2 cups milk, 3 heaping tsp salt, 1/4 cup instant potatoes, 1/2 cup sugar

Mix 2 eggs with 1 1/2 cups cold water- add to the saucepan (don’t cook the eggs, wait till pan is cooled down) then add the yeast- stirring together.

Add 4 cups flour, mix. Add 4 more cups (more or less) of flour. Knead for 6 minutes. You have to see her do this step- She kneads the air into her dough. Grease a bowl, place dough in the bowl and cover bowl. Let rise till double, 45 min- 1 hour.

Cut dough into 2 or 4 pieces depending on size of roll you want. 2 pieces roll into 16″ circle, 4 pieces roll into 12″ circles. Cut 12 triangles with a pizza cutter.. Place rolls on a cookie sheet with parchment paper, placing the rolls 1/2″ apart. Rise for 1 hour. Brush with butter. Cook at 400 for 12-14 minutes till golden.

Easy French Bread- 3 loaves, takes 2 hours- OOPS I doubled the salt for the class demo, that’s why the bread was so salty- sorry guys!

Mix together and let bubble about 10 minutes: 2 1/2 cups warm water, 2 Tbl yest, 3 Tbl sugar, 2 Tbl white vinegar.

Add: 6 cups flour( more if it is still sticky), 1 Tbl salt, 1/3 cup oil

Knead in bosch or by hand for 5 minutes. Place dough in greased bowl in the oven with a pot of boiling water. Let the dough double in size and punch down, twice in this manner. (about 30 minutes each time)

Divide dough into 3 portions, shape into a long loaf. Grease a cookie sheet and sprinkle with cornmeal. Slit the tops and let rise again. Brush the tops of the loaves with a beaten egg. Bake at 375 for 30 minutes.

White Bread- makes 4 loaves

Mix together in a bosch, or large bowl: 5 cups Hot water, 2/3 cups oil, 2/3 cups honey, 1/2 cups powdered milk, 1 1/2 Tbl salt, 3 Tbl yeast, 6 cups flour. Careful not to kill  yeast with the hot water, add last after you mix everything else first.

Mix for 8 minutes then add more 7 more cups of flour, until dough pulls away from the sides of the bowl. Cover the bowl and let sit 20 minutes.

Remove dough and form into 4 loaves. Place in greased bread pans. Cover and rise until double. Bake at 350 for 25-30 minutes. Turn out of pan and let cool

Whole Wheat & Honey Bread- makes 4 loaves

Mix together: 6 cups very warm water, 1/2 cup honey, 4 Tbl oil. Then add 2 Tbl yeast. Let this ferment.

Then add: 6 cups whole wheat flour, 2 Tbl salt, 1 cup Powdered Milk. Mix until smooth. Then add 2 cups whole wheat flour and between 7 – 81/2 cups white flour. Knead for 10 minutes. Divide into 4 loaves. Place into greased pans, cover and let rise 20 minutes in warm place. Bake at 375 for 40 minutes

Easy Pizza dough- makes 4-5 large pizza’s

Mix together: 2 Tbl yeast, 1/2 cup warm water, 1 tsp sugar. Let ferment

In a bosch mix together: 3 cups Hot water, 2 Tsp salt, 1/2 honey (or sugar), 3 1/2 cups flour. Then add the yeast mixture and between 4 -5 more cups of flour. Knead for 10 minutes. Should be  a very soft dough.  Put a cover over dough and let sit for 30 min.

Bake pizza’s at 425 for 15 minutes.

Premium Gold® Gluten Free Flax & Oats Sandwich Bread – I purchased the flour at Costco- 5lbs costs $12.89

More recipes for this flour can be found at: http://www.premiumgoldflax.com/

In 2 cup mixing bowl add:
2 Tbsp. brown sugar
1 Tbsp. honey or maple syrup
2 tsp. dry quick yeast
1 tsp. apple cider vinegar or lemon juice
1¾ cup milk of choice (heated to 110 F)
Cover 10 min in warm area (80F minimum).

In medium stand mixing bowl, add:
1 stick or ½ cup softened sweet cream butter or 1/3 cup + 2 Tbsp. oil
3 egg whites and 1 egg yolk, lightly fork whipped
Cream together on low, work up to medium speed with stand or hand mixer for 4 minutes.
Turn mixer to low; add Step 1 ingredients until well mixed, then add step three ingredients.

Mixing Prep – In large mixing bowl, add dry ingredients, whisk together and set aside.
2 cups Premium Gold® Gluten Free Flax & Ancient Grains All-Purpose Flour
¾ cup gluten free oats, finely ground (or garbanzo, sorghum, millet, or teff flour)
½ cup potato or tapioca starch, flour or flakes
2 Tbsp. powdered buttermilk, dry non-fat milk or non-dairy creamer
1 ½ tsp. fine sea salt
1 ½ tsp. baking powder
¼ tsp. baking soda

Baking Prep:
Spray loaf pan with oil or line with parchment paper; wet, oil or flour hands.
Options: reserve extra flour to lightly flour dough before placing in prepared pan or scrape directly from mixing bowl into prepared pan.

Shape dough into a loaf and place in the pan, lightly spritz top with oil, and cover bowl with plastic. Rest the dough in warm area for 1 hour. (80 F)

Preheat oven to 350 degrees F. Bake for 55-65 minutes. Place on center rack.

For lighter bread color, place an aluminum foil tent over the dough after 40 minutes of baking time. Remove to cooling rack for 30 minutes.

Gluten Free Corn Bread

1 cup water, 1/2 cup dry quinoa

1 cup cornmeal, 1/3 cup rolled oats, ground into flour, 1-1/2 Tbl flax seeds-ground, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon (optional), I added 1 cup canned corn

1/2 of a ripe banana
1 cup apple juice (or 2-3 pitted dates soaked in 1 cup water)
Water as needed

1. Cook the quinoa: boil 1 cup water, then add in the dry quinoa, reduce to a simmer, cover and cook for 15-20 minutes until the water is gone and the quinoa is fluffy.

2. While the quinoa is cooking, combine the cornmeal, oat flour, flax seeds, baking powder, baking soda and cinnamon.

3. In a separate bowl, mash the banana with a fork, and blend in the apple juice (or water and dates). (If using dates instead of apple juice, mix the banana, dates and water in a blender for a smoother consistency.)

4. Combine wet and dry ingredients with a fork; fold in the cooked quinoa. The mixture should be thick, but add a little water if it’s too stiff. Spread mixture into a non-stick or parchment paper-lined 8×8-inch square pan and bake at 350 for 25 minutes. Let cool 10 minutes before cutting.

Preparation: 20 minutes; cooking: 25 minutes; makes one 8×8 pan

Freezer Meals- Jan 25th 10am at the church

Aside

20140125_104338 20140125_104348 20140125_104400 20140125_104415 20140125_104425 20140125_104433

JANUARY 2014- Freezer Meals

Winter Soups for the Crock Pot/ FREEZER MEALS again. Signups will start on Dec 29th, Let Gail know if you haven’t signed up but want to come. We will make these on Jan 25th 10am at the church.

We will pre-cook all ground meat that will be used in these recipes. I bake 5 lb in a 9×13 pan, 350 for 40-50 minutes. I cover with foil, and take out every 15 minutes to crumble. After is it done cooking I drain off fat but do not rinse the meat so it retains all it’s flavor. Then I bag in sandwich zip bags. I have done this for years. Usually this cuts dinner prep by 1/2 the time when cooking for my family.

http://simplyfrugallifestyle.blogspot.com/2012/05/time-is-money-cooking-ground-beef-fast.html?m=1

Sweet Potato Curry- Serves 4-6   $6.80

Can serve this over rice or eat as a soup. Ingredient list: Onion, Garlic, curry powder, ground ginger, cayenne pepper, sweet potato, peas, coconut milk, chicken broth.

http://shaanthz.wordpress.com/2012/11/18/a-fine-cooking-achievement/

Taco Soup– serves 6   $8.55

You can choose to make this with ground beef or turkey. Ingredient list: meat, onion, chili beans, corn, tomato sauce, rotel diced tomatoes, diced tomatoes, taco seasoning.

http://www.sidetrackedsarah.com/2011/10/taco-soup-freezer-to-crockpot/

Chicken Tortilla Soup– serves 6   $7.50

Serve this with grated cheese and crushed tortilla chips. Ingredient list: chicken breasts, corn, diced tomatoes, chicken broth, onion, bell pepper, diced chilies, garlic, chili powder, s&p.

http://www.bakedbyrachel.com/2012/09/slow-cooker-chicken-tortilla-soup/

Potato Soup– serves 4-6   $5.15

Stir in your own cream cheese at the end of cooking. Ingredient list: frozen hash browns, onion, cream of chicken soup, chicken broth, pepper.

http://nothinbutcrazylove.com/

Potato, Corn, Bacon Chowder– serves 6   $7.40

Ingredient list: corn, cream corn, frozen hash browns, evaporated milk, onion, bacon, salt, Worcestershire sauce, pepper

http://www.jenncooks.com/2009/02/09/potato-and-double-corn-chowder/

Pasta Fagioli– serves 4-6   $5.45

Can choose to use ground beef, turkey or sausage in this soup. Ingredient list: meat, onion, carrots, celery, diced tomatoes, kidney beans, great northern beans, beef broth, marinara sauce, italian seasoning, tabasco, s&p, elbow macaroni.

I only used 1/2 this recipe:

http://www.sidetrackedsarah.com/2011/10/slow-cooker-pasta-fagiola-freezer-to-crockpot-series/

Nov 2013 Thanksgiving… Pie’s and stuffing, and other holiday recipes

We will be exploring pie crust, pies and stuffing for the Holidays at our next class. Don’t forget to come: Wed Nov 20th at 10am!

My Grandmother’s no fail Pie Crust

1 cup crisco, 2 cups flour, 1/2 tsp salt, 1/3 cup milk (with 1 TBL vinegar mixed in)

I measure my crisco using water displacement. I fill a 2 cup, glass measuring cup with one cup of water, then add the Crisco until it measures 2 cups, dump the water and use the crisco. Much easier to clean the cup and measure accurately! I cut the crisco into the flour until pea sized clumps, then add the salt and milk. Mix only until combined. Divide in half, makes 2 crust.

Lion House Pie Crust

My friend uses this recipe because you can make it in a bosch, and then she freezes it in disks about 1inch x 4 inches. She, however, does not like the Lard in the recipe, so she doubles the shortening.

3 cups All – Purpose Flour (or 1 ½ cups bread flour and 1 ½ cups pastry flour)
1 Tbs. Sugar
1 tsp. Salt
½ tsp. Baking Powder
1 Tbs. Nonfat Dry Milk Powdered
¼ cup Butter
¼ cup Margarine
1/3 cup Lard
1/3 cup Shortening
½ cup Cold Water (May need up to 1 Tbs. more water)

In mixer, cream butter, margarine, lard and shortening. in a bowl mix sugar, baking powder, salt and dry milk powder: add to creamed mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again only until blended. Makes 2-3 crust depending on thickness desired.

Very Berry Pie- also from the Lion House

Pastry for two 9-inch double-crust pies
1 (16-ounce) bag frozen boysenberries, thawed
1 (8-ounce) bag frozen blueberries, thawed
1 (8-ounce) bag frozen raspberries, thawed
1 ¾ cups granulated sugar
½ teaspoon salt
½ cup cornstarch

Roll out pastry for 2 bottom crusts and line 2 pie pans. Roll out pastry for 2 top crusts; fold each in half and cut three ½-inch slits through both layers of both crusts, then set aside. Pour thawed berries and all their juices into a large mixing bowl. In a separate bowl, mix sugar, salt, and cornstarch and pour on top of berries. Mix well with rubber spatula.
Fill crusts. Moisten edge of pie crust with water. Add top crust and seal. Brush with milk and sprinkle with sugar. Bake at 375 degrees F for 45 to 50 minutes, or until golden brown. Makes 2 pies.

Coconut Cream Pie- from a carpool friend

We make 1 /1/2 batches of this to make a deeper pie. We also toast the coconut in a fry pan on the stove top. Quicker and less chance of burning it.

5 Tbl flour OR 3 Tbl cornstarch, 2 cup milk, 1 Tbl butter, 3/4 cup coconut, 3/4 cup sugar, 2 whole eggs OR 4 yolks, 1 tsp vanilla, dash of salt

Mix together in a double boiler: Flour or cornstarch, sugar, and dash of salt. Add Milk (hot or scalded) and stir constantly, cook until thick and smooth. Beat eggs and add to first mixture slowly, stirring constantly. Cook for 2 minutes. Cool. Add butter, vanilla and coconut. Pour into a baked pie shell. Refrigerate for several hours. Toast coconut to sprinkle on top of cool whip, or real whip cream.

Blueberry Banana Cream Pie

2 baked pie shells

Cream together: 8oz cream cheese, 1 cup sugar

Whip together: 1 cup whipping cream 1/4 cup sugar, 1/4 tsp vanilla

Mix the two creams together. Slice 6 bananas putting into the bottom of the shells, Pour cream mixture over the bananas. Pour 1/2 can of blueberry pie filling over each pie.

Pecan Pie– Vohn’s ultimate favorite!

Preheat oven to 350

Stir together: 3 eggs, 1 cup karo light corn syrup, 1 cup sugar

Add: 2 Tbl melted butter, 1 tsp vanilla, 1 1/14 cups pecans

Place in unbaked pie shell. Bake for 50-55 minutes. Knife test should come clean.

 

Cranberry Pie– Julie Anderson

 

One bag cranberries (about 3 1/2 cups), 1 1/2 cups sugar, 3 Tbsp cornstarch, 1 egg lightly beaten, 1/2 tsp almond extract, 1/2 cup chopped pecans (very optional)

 

Pastry for 1 crust pie

 

 Preheat oven to 400 degrees. Wash and pick through cranberries, drain throughly.  Chop cranberries and mix with sugar and cornstarch.  Mix egg and almond extract and combine with cranberries.  Line a 9 inch pie plate with the pastry.  Add cranberry mixture. Bake 10 minutes, reduce heat to 350 and bake about 35 more minutes or until cranberries are soft and bubbly and pastry is browned.

Gail’s Mother’s stuffing– just right right amount of fruit and nuts!

to make enough for a 10-12 Lb turkey:

1- 6oz pkg Mrs. Cubbinson’s Classic seasoned dressing. 1- 6oz pkg. Mrs. Cubbinson’s seasoned Cornbread stuffing. Mix this with 1 cup golden raisins, 1 cup chopped almonds, 1 cup chopped onion, 1 cup chopped celery. Melt 1 cup butter and add with 1 cup apple juice. Stir until all is absorbed. Can add more apple juice if you want more moist (I would add more if you are not cooking this inside the bird). I like stuffing cooked inside the turkey best. But this recipe is great either way!

Bread Stuffing- Lion House

For a 12-16 lb turkey: Melt 1 cup butter in skillet, add 1 cup chopped onion and 2 cups finely chopped celery. Cook till transparent, not brown. Add 3-4 quarts of stale bread cubes (1/4- 1/2 inch) and 1Tbl salt, 1/4 tsp pepper, 1 1/2 tsp poultry seasoning. Heat until bread is slightly browned and butter is absorbed, stir constantly.

This is a somewhat dry stuffing, for a moister stuffing add 1/2 – 1 cup chicken stock.

Sourdough Mushroom Dressing- from Country Living

  • 2 tablespoon(s) Unsalted Butter, plus more for casserole dish
  • 1 pound(s) Assorted Wild Mushrooms (Such As Shiitake, Oyster, And Cremini), sliced
  • 9 stalk(s) Celery, chopped
  • 2 medium Onions, finely chopped
  •  Salt
  •  Freshly Ground Pepper
  • 1 loaf(s) (1-pound) Sourdough Bread, cut into 1-inch cubes
  • 1 1/2 cup(s) Low-Sodium Chicken Broth
  • 1/2 cup(s) Chopped Flat-Leaf Parsley
  • 1 tablespoon(s) Chopped Fresh Thyme
  • 1 tablespoon(s) Chopped Fresh Sage
  • 1 teaspoon(s) Chopped Fresh Rosemary
  • Preheat oven to 350 degrees F. In a large pot over medium-high heat, melt butter. Add mushrooms and cook until soft, about 10 minutes. Add celery and onions, and cook until soft, about 10 minutes. Remove from heat. Add 2 teaspoons salt, 1 teaspoon pepper, and remaining ingredients; toss to combine.
  • Transfer to a buttered 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 45 minutes. Remove foil and bake until hot and browned on top, about 20 minutes more.

Cornbread Bacon Leek Pecan Stuffing– Martha Stewart

  • 2 cups pecans
  • 2 cornbreads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups)
  • 3 tablespoons unsalted butter, cut into small pieces, plus more for dish
  • 8 slices smoked bacon, chopped into 1/2-inch pieces
  • 4 celery stalks, chopped into 1/2-inch pieces
  • 4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme
  • Coarse salt and freshly ground pepper
  • 2 1/2 cups Homemade Turkey Stock, Chicken Stock, or store-bought low-sodium chicken stock
  • 4 large eggs, lightly beaten
  1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
  2. Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
  3. Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in cornbread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.

Sausage Pear Stuffing– Martha Stewart

  • 1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups)
  • 1 stick unsalted butter, cut into pieces, plus more for baking dish
  • 1 1/2 large onions, chopped (about 3 cups)
  • 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups)
  • 3 stalks celery, chopped (about 1 1/4 cups)
  • 1 large fennel bulb, chopped (about 2 cups)
  • 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 pound sweet Italian sausage, removed from casings
  • 2 cups Turkey Stock
  • 2 large eggs, lightly beaten
  • 3/4 cup chopped fresh flat-leaf parsley leaves
  1. Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
  2. Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.

Apple Sausage Sage Sourdough Stuffing- Whole Foods

  • 1 loaf sourdough bread, cut into 1/2-inch cubes (about 11 cups)
  • 1 tablespoon expeller-pressed canola oil
  • 3/4 pound fresh mild pork or chicken sausage
  • 4 Braeburn, Gala or other apples, cored and diced
  • 3 stalks celery, thinly sliced
  • 1 large onion, diced
  • 2 tablespoons unsalted butter
  • 2 1/2 cups low-sodium chicken broth
  • 1/3 cup chopped fresh sage leaves
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • Preheat oven to 300°F. Spread bread cubes out on two large rimmed baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to toasted bread. Stir in broth, sage, salt and pepper.If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F and bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.

BagelShroom Stuffing– Country Living, my girlfriend said was fabulous!

Preheat oven to 350. makes enough for 8-10 people

9 Everything bagels (cubed and toasted), 3Tbl Butter, 1 medium chopped onion, 1 large chopped Leek, 2 stalks chopped celery, 4 minced garlic cloves, 2 lbs chopped fresh wild mushrooms (she found these at Costco), 4 sprigs fresh Thyme, 2 sprigs chopped fresh rosemary, 2 fresh chopped sage leaves, 1 1/2 cups chicken broth, Salt and Pepper.

Melt butter on stove and add bagels, Raise heat to medium-high and add onions, leeks, celery, and garlic and stir until lightly browned. Add bagel chunks, mushrooms, and all herbs. Stir ingredients to heat through, until mushrooms are soft. Transfer ingredients to a prepared casserole dish. Cover bagel stuffing with the chicken broth. Season to taste with salt and pepper. Bake for 30 minute, until stuffing is golden brown. Cover with foil to keep warm until ready to serve.

Fantastic Focaccia Stuffing– Country Living, also made by my girlfriend and she it Was Fantastic!

  • 1 loaf(s) focaccia bread, cubed (about 8 cups) – she used the Rosemary Focaccia from Kneaders
  • 4 tablespoon(s) pine nuts
  • 3 tablespoon(s) olive oil
  • 1 small onion, diced
  • 2 clove(s) garlic, minced
  • 6 sundried tomatoes in oil, finely chopped
  • 1/2 cup(s) marinated artichoke hearts
  • 3 tablespoon(s) chopped fresh basil
  • 3 cup(s) vegetable stock
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  1. Preheat oven to 375 degrees F. Place cubed bread in a large bowl and set aside.
  2. In a dry skillet, toast pine nuts over medium heat until golden brown, about 4 minutes. Add the nuts to the bread cubes.
  3. Heat 2 tablespoons of oil in the same skillet over medium heat. Add onions and sauté for 5 minutes. Add garlic and cook for an additional 5 minutes, stirring often. To the bread bowl, add the onions and garlic, along with the sundried tomatoes, artichokes, basil, stock, salt, and pepper. Stir until combined well.
  4. Oil a 3-quart casserole dish and spoon the stuffing into the dish. Drizzle the last 1 tablespoon of oil over the stuffing. Bake, covered, for 30 minutes. Uncover, and bake for an additional 20 minutes.
Stove Top Stuffing- Kathy Folkman
Saute until veggies are tender: 2 cubes butter, 1 c chopped onion, 6 stalks celery, chopped, 4 large carrots, grated
 Add to veggie mixture:
2 tsp salt, 4 tsp poultry seasoning, 1 tsp black pepper, 4 tsp ground sage
 Mix together: cooked veggies, 2 loaves of bread cubes, 14.5oz can chicken broth 
Bake in buttered, covered casserole at 325 degrees for 1 hour.

Grandma’s Stuffing- Dorraine Crump

2 loaves of bread
2 cans evaporated milk
2 cans chicken (or turkey) broth (or 1 cup chicken broth, 1 cup turkey broth)
1 teaspoon ground sage
1/2-1 cup sugar (your preference)
1 Tablespoon salt
pepper, to taste
2 large yellow onions, diced
8 eggs
1 Tablespoon baking powder
1 cube of butter (optional)
Toast bread slices in oven til toasted. When bread has cooled, cube or shred into bite size pieces. In a separate, large bowl, pour two cans evaporated milk and 2 cans of chicken broth (or 1 cup chicken broth and 1 cup turkey broth). Add sage, sugar, salt, pepper (to taste), onions, eggs and baking powder. Whisk. Fold in the toasted bread pieces. If the mixture is too dry, add milk or more broth. Melt a cube of butter in the bottom of your roaster, then add the stuffing and bake.
Bake 1 hour in a 300 degree oven, then 30 minutes in a 350 degree oven. Serve with cranberry sauce.
Oven Caramel French Toast- Dorraine Crump
1 cup brown sugar
1/2 cup butter
2 Tablespoons corn syrup
Bring to a boil and remove from heat immediately. Pour into jelly roll pan or cookie sheet. Coat ENTIRE pan and cool. Lay 12 pieces of Texas Toast (actual name–very thick white bread), including crust over caramel mixture.
1 1/2 cups milk
6 eggs
1 teaspoon vanilla
1/4 teaspoon salt
Whip together and pour over bread, covering each piece. Cover with saran wrap and chill over night in fridge.
Remove from fridge and bake at 350 degrees for 40 minutes. Let stand five minutes. Cut around toast. Flip and serve caramel-side up.
Fruit optional. Enjoy!
(This dish served best on Christmas morning after opening presents! Let it bake while you’re unwrapping!)
Christmas Syrup- Dorraine Crump
1 cube butter
1 pint whipping cream
1 cup sugar
Mix. Cook in a small pot over medium heat until it boils. Remove. Pour into syrup dispenser. Use.
Grandma’s Cocoa Mix- Dorraine Crump
1 box dry milk (19 cups)
20 ounce jar of coffee mate
1 pound of powdered sugar
2 pounds of Nestle Quick
1/3 cup cocoa
1 tablespoon salt
Mix in LARGE bowl and stir. If you have a flour sifter, sift milk, sugar and cocoa if there are lumps. (Divided into small containers, this cocoa mix make a great neighbor gift, or a nice large batch of homemade cocoa for your family to use throughout the fall and winter.
Christmas Ribbon Salad- Dorraine Crump
2 packages lime jello
1 package lemon jello
1 cup hot water
1/2 cup small marshmallows
1 large can crushed pineapple, drained (SAVE juice)
1, 8 oz cream cheese, softened
1 cup mayonnaise
1 cup heavy cream
2 packages cherry jello
Prepare lime jello according to directions. Pour into a 15x10x2 inch pan. Chill until almost set. Prepare lemon jello according to directions, but add only hot water, then marshmallows and melt. Add 1 cup pineapple juice and cream cheese. Beat with a hand mixer until blended. Stir in drained pineapple. Cool slightly. Fold in mayonnaise and whipped cream. Chill until thickened. Pour over lime jello. Chill until almost set. Prepare cherry jello according to directions. Pour over white pineapple layer. Chill until firm.
Serve.
Cinnamon Pears- Debbie Zenger
3 large cans of pear halves
1 pkg red hots
3 pkgs cream cheese
1/2-3/4 chopped walnuts
1 1/2 cups marichino cherries – halved
1 pt whipping cream – whipped with sugarHeat syrup from pears and red hots until dissolved. Let cool. Add pears and stand over night.
Soften cream cheese and add remaining ingredients. Add a little red hot/pear sauce for color.
Drain pears. Place mixture on top.