Refrigerator Pickles

April 19, 2015

Submitted by Marcia


IMG_7079

Ingredients
12 Pickling Cucumbers (cut in chunks)
Sliced Onions (about 1/2 of a large onion)
Fresh dill (about .75 ounce)
Sliced garlic (about 8 cloves)
Red pepper flakes (about 1/2 tsp)

Brine
2 C  water
5/8 C  white vinegar
5/8 C  sugar
2 Tbl  salt
1 tsp alum

Directions
Bring brine to boil. Cool a little.
In 2 quart jars, layer other ingredients.  Pour brine over pickles in jars. Cover with lids. Let stand in refrigerator for 2 days before eating. Keep refrigerated.

Makes 2 Quarts.

Linda’s BBQ Chicken

November 20, 2014

Submitted by Linda

photo 2

Italian Herb Marinade

Ingredients

1 Tbsp Montreal Chicken Seasoning
1/4 Cup Olive Oil
2 T White Wine vinegar
1/2 tsp Italian Seasoning
Add 1 lb boneless skinless chicken

Directions

Refrigerate 1 hr
Grill or broil until cooked through.  4 servings…

I often marinate overnight.  And I just really try not to over cook it.

Squash & Brussels Sprouts

November 19, 2014

Submitted by Linda

(Oh boy, was this delicious!)

brusselssprouts_squash

For the SQUASH

Ingredients

1.25 lbs peeled, seeded butternut squash, cut into  3/4 – 1 inch cubes
2 oz diced pancetta
1 T olive oil
Kosher Salt, fresh ground pepper, thyme
(I also added Dried Shallots)

Directions

Toss all in a large bowl, spread in single layer on baking sheet. Bake for 30-40 minutes, turning once after 20 minutes, until the squash is tender and starting to brown.

For the BRUSSELS SPROUTS

Ingredients

8 oz Brussels sprouts, trimmed, cut in half, then thinly sliced
2 large cloves garlic, thinly sliced, then sliced
1 T Olive Oil
Kosher Salt, freshly ground pepper, thyme

Directions

Toss all in large blow, spread in single layer on baking sheet. Bake for 10-14 minutes until the sprouts are tender and their edges are starting to brown.

Gently toss together the contest of the baking sheets in a large serving bowl.  Serve warm or at room temperature.

Chicken Mole

January 14, 2014

Submitted by Lori (from Lisa)
Souce: Allrecipes.com/jewellspring

Note from Lori:  So easy, yes Judy, even you can do it!

chicken_mole

Serves 4
When making this quantity, I used about half the cloves and cinnamon. However, when doubling the recipe for Bunco, I had to adjust the seasoning to taste.

Ingredients
1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes  (I used the fire roasted style)
2 teaspoons brown sugar
1 cup chicken broth
1/4 cup semisweet chocolate chips (I used 60% dark choc chips)
1/4 cup raisins
2 tablespoons sesame seeds

Directions
Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Serve with Rice or Quinoa

Sour Cream Coffee Cake with Chocolate Chips

January 14, 2014

Submitted by Lori
From Cooks Illustrated, 2002
Serves 12 – 16

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Note #1: A fixed bottom, 10 inch tube pan (with 10-cup capacity) is recommended, however I used a traditional bundt pan.  The end result of the bundt pan is that the streusel will be on the bottom instead of the top.  Viva la difference!

Note #2:  The Streusel is divided into two parts — one for the inner swirls, one for the topping.

Ingredients for Streusel

3/4 cup unbleached all-purpose flour ( 3 3/4 ounces)
3/4 cup granulated sugar (5 1/4 ounces)
1/2 cup packed dark brown sugar ( 3 1/2 ounces)
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, cold, cut into 2 pieces
1 cup pecans, chopped

Ingredients for Cake

12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2 -inch cubes
2 additional tablespoons unsalted butter, softened, for greasing the pan
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/2 cups unbleached all purpose flour (11 1/2 ounces)
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup chocolate chips (I used 60% dark chocolate)

FOR THE STREUSEL (Filling & Topping):

  1. In a food processor, process flour, granulated sugar, 1/4 cup dark brown sugar  and cinnamon until combined, about 15 seconds. (SAVE the other 1/4 cup brown sugar for the next step)
  2. For Streusel Filling: Transfer 1 1/4 cups of the flour/sugar mixture to a small bowl.  Stir in the remaining 1/4 cup brown sugar and set aside to use for streusel filling in the cake
  3. For Streusel Topping: Add butter and pecans to the mixture in the food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as a streusel topping.

FOR THE CAKE:

  1. Adjust the oven rack to lowest position and heat oven to 350 degrees. Grease a 10 inch tube pan (I used a bundt pan) using 2 Tablespoons of the softened butter.  In a medium bowl, whisk together the eggs, 1 Cup sour cream (save the other 1/2 cup sour cream for the next step)  and vanilla.
  2. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add butter and remaining 1/2 cup Sour Cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes.  Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each and scraping down sides of bowl.  Increase speed to medium-high and beat until batter is light and fluffy, about 1 minutes.
  3. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface, and sprinkle 1/2 cup chocolate chips on top. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter, 1/2 cup chocolate chips, and remaining 3/4 cup streusel (without butter or nuts.)  Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts.)
  4. Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester.)  50 to 60 minutes.  Cool cake in pan on wire rack 30 minutes.  Invert cake into rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and re-invert cake streusel-side up.  [ Note: Because I made the cake in a bundt pan, the Streusel topping was on the bottom.  Works for me ! ]   Cool to room temperature, about 2 hours. Cut into wedges and serve.  (Cake can be wrapped in foil and stored at room temperature for up to 5 days.)

Edna’s Scalloped Potato Soup

November 25, 2013

Submitted by Marcia
from Guideposts

Ingredients

2 tablespoons butter
1 large onion, diced
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, diced
4 large potatoes, diced
1/2 to 1 pound pre-cooked ham, chopped
1/2 cup water
1 tablespoon vegetable boullion
1/4 cup flour
1 quart lowfat milk
1 can evaporated milk
1/2 pound Sharp Cheddar cheese
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Directions
In a Dutch oven melt butter over medium-low heat then add vegetables and saute. Add ham and cook for about 5 minutes. Add water and bouillion. Cover to steam until vegetables are fork tender. Stir in flour, then slowly stir in both types of milk. Allow mixture to get hot, but don’t boil. Stir in cheese and let melt while soup thickens. Stir in salt, pepper and parsley. Serve warm. Serves 6.

Quinoa, Black Bean and Corn Salad

November 25, 2013

Submitted by Marcia
from “The Health Lunchtime Challenge Cookbook”

Ingredients
1 (15-ounce) cans organic black beans, drained and rinsed
4 cups fresh corn
1 pint cherry tomatoes, quartered
2 cups cooked quinoa
1 medium red onions, chopped
1/2 bunch fresh cilantro or flat-leaf parsley
2 avocados, pitted, peeled and cut into cubes
1 Tablespoon extra virgin olive oil
1 lemon, halved
sea salt

Directions

In a large bowl, combine black beans, corn, tomatoes, quinoa, cilantro or parsley, red onion, avocados and olive oil.  Squeeze lemon halves and add juice to the bowl. Toss to combine, then season to taste with salt.

Banana Cupcakes with Penuche Frosting

October 26, 2013

Submitted by Pat
Recipes from Martha Stewart (cupcakes) and Diana Rattray (penuche frosting)

cupcakes

Cupcake Ingredients

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners.  (Note:  Pat recommends “mini” size cupcakes.) In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in center of flour mixture. In well, mix together butter, mashed  bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
  3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.
  4. Pat recommends spreading the tops with with Easy Penuche Frosting (below).
  5. Before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Easy Penuche Frosting (from Diana Rattray at About.com)

A penuche frosting recipe, made with brown sugar, butter, and confectioners’ sugar.

Ingredients:

  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/4 cup milk
  • 2 cups sifted confectioners’ sugar, more or less
  • hot water, optional

Preparation:

In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.

Strawberries & Meringue Cream Layer Cake

May 13, 2013

Image

Submitted by Lori
(From Forever Summer by Nigella Lawson)
Serves 8

Ingredients
1 Cup all-purpose flour
3 T cornstarch
1 1/2 tsp baking powder
scant 1/2 Cup very soft unsalted butter
1 cup granulated sugar
4 eggs
2 tsp pure vanilla extract
2 T milk
scant 1/4 cup slivered almonds
1 1/2 Cups heavy cream
1/2 Cup powdered sugar (Lori’s addition)
1/2 pint strawberries

Directions
Preheat over to 400 degrees. (I used 380 degrees, because the first time I made it, it was overcooked.)   Line butter and flour two 9 inch springform pans.

Combine the flour, cornstarch and baking powder into a bowl.

Cream the butter and 1/3 cup of the sugar in another bowl until light and fluffy. Separate the eggs and beat the yolks into the butter and sugar, saving the whites to whisk later. Gently fold in the measured-out dry ingredients, add the vanilla, then stir in the milk to think the batter.  Divide the mixture between the two prepared springform pans.

Whisk the egg white until soft peaks form, then gradually add the remaining sugar. Spread a layer of meringue on top of the sponge batter in each pan and sprinkle the almonds evenly over.

Bake for 30-35 minutes (I baked for 23 minutes; the first time I made it, 25 minutes was too long.) The top of the almond-scattered meringues will be a dark gold. Let the cakes cool in their tins, then spring them open at the last minute when you are ready to assemble the cake.

In a mixer, add whipping cream and powdered sugar and whip. Hull and slice the strawberries; that’s to say, the bigger ones can be sliced lengthwise and the smaller ones halved. Invert one of the cooled cakes on to a plate or cake stand so that the cake crumb is uppermost. Pile on the cream and stud with the strawberries, letting some of the berries subside into the whipped whiteness. Place the second cake on top, meringue upwards, and press down gently, just to secure it.

Pineapple Upside-Down Cake

April 23, 2013

pineappleupsidedown_cake

Submitted by Marcia

Serves 9

Ingredgients
1/4 C butter
1/2 C brown sugar (packed)
1 can (8 1/2 oz) sliced pineapple, drained
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1 1/2 C Cake flour or 1 1/4 C all-purpose flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 C milk
1/3 C shortening
1 egg
1 tsp vanilla

Directions
Preheat oven to 350 degrees. Melt butter over low heat in 8 x 8 x 2″ pan. Sprinkle with brown sugar evenly over butter. Place 5 pineapple slices in pan. Place cherries in center of slices.  Measure remaining ingredients into large mixer bowl.  Blend 1/2 min on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake until wooden pick comes out clean. Invert onto plate. Leave pan over cake a few minutes to drip.  Yum!

Enjoy!