Monday, January 25, 2010

Morgan House Broccoli Dill Quiche

The Morgan House in Dublin, Ohio  ( ) is one of my favorite places... it's a great "girl's day out"........wonderful tea room and just all-around pleasant experience.  (They also have a large food room there with gourmet mixes, candies, coffees, teas, jams, etc)

1 cup biscuit mix
1 cup + scant 1/3 cup Half & Half
3 eggs
1 cup finely chopped broccoli
9" deep pie shell
1 TBSP chopped fresh dill
2 1/2 cups shredded cheddar

Preheat oven to 375 degrees

Put biscuit mix in a large bowl,  slowly add half & half...Whisk briskly.  Add eggs one at a time, whisking briskly until the mixture is smooth.  Set aside.  Place broccoli in the pie pan and sprinkle with chopped fresh dill.  Sprinkle cheese over broccoli and then carefully pour the batter over it.  Bake for 45 minutes.

Serves 6  - 8

Sunday, January 24, 2010

Nanaiamo Bars - Yum!

These are 'no bake treats".......... named for the City of Nanaimo in Canada, where they were invented by a local housewife who joined- and won- a recipe contest. I first tasted these at a coffee show in Seattle and was hooked!

A Nanaimo Bar is, essentially, a bar cookie with a cookie-crumb base topped with a custard filling, and a layer of chocolate. If it sounds simple, that’s because it is. It is also really, really delicious- kind of like a candy bar in a bar cookie.


1 stick unsalted butter

1/4 cup granulated sugar

5 tablespoons cocoa powder

1 whole egg, beaten

1 1/4 cups graham cracker crumbs (or digestives)

1 cup flaked coconut (optional! Omit if you hate coconut)


1 stick unsalted butter

3 tablespoons heavy cream

2 tablespoons custard powder (I heart Bird’s Eye, but feel free to use Vanilla Pudding powder as well)

2 cups powdered sugar


4 squares semisweet chocolate (1 oz. each) OR bittersweet chocolate

2 tablespoons unsalted butter

Make the CRUST:

In a medium saucepan over LOW heat, melt together the butter, sugar and cocoa powder. Slowly (you don’t want to cook the egg here) add the beaten egg, whisking all the time, cooking over a LOW flame until it thickens. Remove from heat, and stir in cookie crumbs and coconut. Press this into an ungreased 8″ x 8″ square baking pan, and set aside.

Make the CUSTARD:

In a large bowl, cream butter, cream, custard powder, and powdered sugar together until incorporated. Beat until light. Spread over the cookie crust.


In a medium saucepan over LOW heat, melt chocolate and butter. Remove from heat. Once cool, but still liquid, pour over the custard layer.

Cover and refrigerate. Then slice into squares, and… mmm.

Valdalia Onion Tartlet with Tomatoes

Makes a 10" tart or 6   4"tartlets.

6 partially baked 4" tartlet shells, or a 10" partially baked tart shell (recipe follows)

1-1/4 lb Vidalia onions, sliced thin

4 oz shallots, sliced thin

8 slices thick-cut bacon

2 T butter

4 oz imported sharp Provolone cheese, shredded

4 eggs

1 C heavy cream

salt, hot sauce to taste

1/4 tsp freshly grated nutmeg

2 tsp balsamic vinegar

4 cloves garlic, minced

3 T fresh rosemary, minced

48 grape tomatoes, halved

Sauté the bacon slowly in a heavy pan until starting to crisp. Remove and drain on a paper towel. Add the onions, shallots and butter to the pan and sauté on medium about 10 minutes, stirring occasionally, until tender. Lower heat to medium-low and sauté another 30 - 45 minutes, stirring occasionally, until the onions have turned a deep golden brown. Remove from heat .

Whisk the eggs and cream together. Add the nutmeg, vinegar, and rosemary, stirring to combine. Season to taste with hot sauce and salt.

Chop the cooked bacon and stir it into the egg mixture, along with the onions and garlic.

Spoon the mixture into the tart shell or tartlet shells. Scatter the cheese over the surface and then arrange the grape tomatoes on the top surface, cut side down.

Bake in a preheated 375º oven about 25 minutes, until a tester comes out clean. Broil for 3 - 4 minutes about 5" from the heat to finsh the dish.

Allow the tartlets or tart to rest about 5- 8 minutes before removing from the mold. Serve with a fresh salad and crusty French bread.

Pie Crust - Partially Cooked ("Blind Baked")
Makes a single crust 10" pie or six 4" tartlet shells.

3 C sifted all purpose flour

1-1/2 sticks cold butter

1/3 C vegetable shortening

1/2 tsp salt

1/2 C + 2 T ice water
Place the flour, butter, shortening, and salt in the bowl of a food processor and process briefly, until mixture looks like coarse corn meal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board put in a plastic food storage bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least an hour. (May be frozen at this point for future use.) Roll the ball out to about 1/8" thick. Butter the pie plate or tart pans and line with the dough.

Butter pieces of aluminum foil and line the crust in the tart pans with them, buttered side down. Fill the foil with dried beans or rice to a depth of about an inch -- this will keep the crust from puffing when it is baked empty. Bake for about 20 minutes in a preheated 425º oven. After 15 minutes remove the foil and weights and prick the crust to prevent puffing. When done, crust should just be starting to brown. Allow to cool. Leave the tart pan rings in place.

The crust can be made up to four hours before the dish is assembled and served.

Fresh Tomato Bread

When mid-August blesses you with an abundance of beautiful, ripe, juicy tomatoes, make this delicious tomato bread. The fun interactive dish will soon become a summertime favorite.

One 1 inch slice of Italian or other hearty artisan bread
One large clove of garlic, split lengthwise
Best quality olive oil
One very ripe red  tomato, cut in half horizontally
Celtic or other coarse salt
Freshly ground black pepper

Toast or grill the bread until it is lightly browned. Vigorously rub the cut sides of the garlic clove over one side of the warm bread. Place the bread, garlic-rubbed side up, on a small serving plate and drizzle with olive oil. Vigorously rub the cut sides of the tomato over the bread. Discard the tomato. Sprinkle with salt and pepper. Serve immediately.

Makes one serving.

Peach Martini - Cocktail or Mocktail

Two large fresh peaches , peeled, pitted, and cut into large chunks 1 tablespoon simple syrup*

3 ounces premium vodka (omit if making mocktail version)

½ cup crushed ice

Place all the ingredients into a blender and blend on high until smooth.

Pour into two martini glasses and enjoy immediately!

Makes two drinks.

* To make simple syrup, place 1 cup of water and 1 cup of granulated white sugar in a small sauce pan and bring it to a full boil. Turn off the heat and allow the syrup to cool completely before using it. Any extra can be stored in a glass jar in your refrigerator.

Red Skinned Crockpot Potatoes

3 pounds medium red potatoes, unpeeled and quartered
1 cup water
1/2 cup prepared ranch dressing
1/2 cup grated Parmesan or Cheddar cheese
1/4 cup minced chives

1.Place the potatoes into your slow cooker
crock pot

2.Add water, cover, and cook on low 7-9 hours or on high for 4-6 hours. Make sure the potatoes are tender.

3.Stir in the ranch dressing, cheese, and chives.

4.Use a spoon to break the potatoes into chunks.

5.You can serve this dish hot or cold.

6.If you would like to leave the cheese out of this recipe it is ok.

Red potatoes are good in this particular recipe because they don’t break apart as easy as Russet potatoes. So hopefully you will be able to chunk them once they are finished cooking.

Ranch dressing will give this dish a distinctive taste that just about everybody will enjoy. This is a great make ahead recipe that you can bring to a pot luck or a dinner party.

A good crock pot potato recipe should be easy, quick, and simple to make. Yet is should be delicious and have people asking for the more of that crock pot potato.

Portobella Mushrooms Stuffed with Cajun Pork

A charming appetizer with kick. This recipe can be doubled to feed a bigger crowd.


1 small onion, finely chopped

1 tablespoon olive oil

1/4 cup bread crumbs

1/2 cup chicken broth

1/2 teaspoon dried marjoram

1/4 teaspoon cayenne

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

1/2 teaspoon cider vinegar

8 ounces ground pork

For the mushrooms:

12 portobella mushroom caps (about 2”

diameter each), stemmed

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Olive oil for brushing mushrooms

To make the stuffing: In a medium sauté pan over medium heat, cook the onion in the olive oil for 3 to 4 minutes or until tender. Remove from stove and chill completely.

In a medium mixing bowl, combine the bread crumbs and the chicken broth. Add the chilled chopped onion, marjoram, cayenne, paprika, salt, pepper, garlic powder, vinegar, and ground pork. Mix well. Cover and refrigerate until ready to use.

To make the mushrooms: Use a spoon to scrape the black gills out of each mushroom. Season the mushrooms with the salt and pepper. Lightly brush the outside of the mushrooms with olive oil. Divide the pork mixture into 12 equal portions and press one portion into each mushroom. Grill mushrooms stuffing side up over direct low heat, until the stuffing is cooked thoroughly, 15-17 minutes. Serve with fresh tomato sauce or corn relish.

Makes 6 servings

Grilled Sweet Potatoes from Weber Grill

Cut potatoes into 1/4 wedges lengthwise. Brush with oil and season lightly. Mark on grill over direct high heat. Place in disposable roasting pan. Put in a 1/2 cup water, cover with plastic and foil. Bake for 25-30 minutes over indirect medium heat (about 350°F) until fork tender. Serve with Maple Bourbon Butter, recipe below.


1/2 pound butter, soft

4 ounces maple syrup (100% pure)

1/4 teaspoon kosher salt

2 tablespoons Jim Beam Bourbon

1/4 tablespoon lemon juice

Pinch cayenne pepper

Combine all ingredients. Wrap in parchment paper and freeze. When needed, cut medallions and dollop on the sweet potatoes.

Makes 8-10 servings

Apples Grilled in Parchment Paper

From the Weber web site... you're going to want to go there and sign up for their newsletter!

2 Granny Smith Apples

1/4 cup Dried Cranberries

1/4 cup Pure Maple Syrup

2 tspn. Light Brown Sugar

1/2 tspn. Ground Cinnamon

2 tbs. Unsalted Butter, Divided

Quarter the apples through the core. Remove and discard the core, then cut each quarter into thin slices. Place the slices in a medium bowl. Add the cranberries, maple syrup, sugar and cinnamon. Stir to combine.

To make the packets
Cut four pieces of baking parchment paper, about 12-15 inches each. Spoon one-quarter of the apple mixture into the center of each piece of paper and dot with one-quarter of the butter. Bring the two long ends of each paper together and fold them over several times to seal the top of the packet. Twist the other two ends of the papers in the opposite directions to close the packets.

Grill the packets over direct medium heat for about 10 minutes. Serve in packets or pour the apple mixture from each packet into a separate bowl. If you like, finish each serving with a scoop of vanilla ice cream.

Yields 4

Beef or Italian Sausage Tortellini Soup

3/4 lb cooked hamburger or Italian sausage crumbled

1 can Italian recipe stewed tomatoes (ie..Del Monte)

1 can (14 oz) beef broth

1 package tortellini, cooked al dente

1 can Italian green beans

2 green onions, sliced

Combine hamburger, tomatoes, broth and 1 3/4 cups water; bring to a boil. Reduce heat to low; stir in tortellini, green beans and onions. Gently cook until heated through. Season with salt and pepper. Sprinkle with grated Parmesan Cheese if desired.

Makes 4 servings (about 2 1/2 cups each)

TIP: If you don’t have Italian stewed tomatoes…I use regular stewed or just diced tomatoes in a can and add some Italian seasoning.

Pumpkin Parfait

1 (3.4 ounce) package instant vanilla pudding mix

* 1 (12 fluid ounce) can Carnation Evaporated Milk

* 1 (15 ounce) can 100% Pure Pumpkin

* 1 teaspoon pumpkin pie spice

* whipped cream

* Powdered Sugar
Granola or sugared pecans

BEAT pudding mix and evaporated milk in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes using layers. I started with the granola or sugared pecans  Pumpkin, and Cool Whip but I would probably start with the Pumpkin next time for appearance.

Sparkling Peach Soup

1/2 pound small peaches (peeled, pitted and sliced – set aside some small slices for garnish)

1 1/2 cups ripe pears (diced)

1 cup apricot nectar

2 tablespoons vanilla yogurt

1 teaspoon lemon juice

1 cup chilled blush champagne or sparkling juice

In a blender combine peaches, pears, nectar, yogurt, and lemon juice until smooth. Add more nectar and lemon juice as needed. Chill at least one hour before serving. Immediately before serving stir in chilled champagne/sparking juice (do not use a blender to do this or you will make it flat).

This is best served with a warm honey glazed croissant and a glass of champagne.

*Tip: This can be made up to one day in advance – just make sure to keep refrigerated and mix well before serving.

Prep time: 25 minutes

Chill time: 1 hour

Makes 4 servings

Easy"Whatever You Want It To Be" Fudge

3 cups sugar

3/4 cup margarine

2/3 cup evaporated milk

1 12-oz. package semi-sweet chocolate chips (or whatever flavor chocolate chips you desire: peanut butter, white chocolate, mint, etc)

1 7-oz. jar Kraft Marshmallow Cream

1 cup chopped nuts, optional

1tsp. Vanilla

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly (and you have to stir constantly or it will burn, trust me!). Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cream, nuts (if desired) & vanilla; beat until blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

**To make layered fudge (like peanut butter and chocolate, I usually make one batch of each flavor and split it in to two 9X13 pans. Make one flavor first (ex: peanut butter) pour it in to the two pans. Let that layer cool while you make the next batch (I usually put it in the fridge). Make the next batch with the other flavor (ex: choc.) and pour it on top. This way they will not mix in to each other and get all messy.

Tomato, Onion, & Cucumber Salad

Try giving everyone their own mason jar to give it a special shake - you know - interactive salad. Kids would love that!

4 medium tomatoes diced or sliced the way you want them
2 medium cucumbers, peeled & sliced
2 onions, sliced and separated into rings
2 Tbsp. Vinegar
1/4 c. Oil, I used Olive Oil
2 Tbsp. Sugar
1 tsp. salt
1/2 tsp. black pepper
2 tsp. minced fresh parsley - or dried if that is all you have
Feta or blue cheese crumbles, optional

Set aside your cut up tomatoes, cucumbers & onions. In your bowl or mason jar, pour in the remaining ingredients and mix or shake. Throw in tomatoes, cucumbers, and onions into the jar with the mixture and toss around until mixed good. Marinate 2 hrs before serving. I ususally marinate one hour on the table at room temperature and one hour in the frig!

Here we go!

Pampered Chef Chicken Salad Tea Sandwiches

1 can (5 ounces) chunk white chicken, well drained
2 tablespoons mayonnaise
2 tablespoons apricot jam
2 tablespoons raisins
1 tablespoon finely chopped onion
16 slices fresh, soft wheat bread

In Small Batter Bowl, combine chicken, mayonnaise, jam, raisins and onion.

Using Small Scoop, place 1 scoop (1 tablespoon) chicken mixture in center of 8 slices of bread, spreading slightly. Top with remaining bread slices. Center Small Cut-N-Seal™ over bread; cut and seal.

Yield: 8 sandwiches
Cook’s Tips: Assemble ingredients prior to recipe preparation.

Ceviche-Style Shrimp Cocktail

1 pound shelled, deveined, large cooked shrimp, diced (21-25 per pound)
1/2 medium seedless cucumber, diced
2 plum tomatoes, seeded and diced
1/4 cup thinly sliced and quartered red onion
1/4 cup snipped fresh cilantro
1/4 cup lime juice
1 jalapeño pepper, seeded and finely chopped
1/2 teaspoon salt
1 medium avocado

Coarse salt, lime slices and whole shrimp (optional)

Combine shrimp, cucumber, tomatoes, onion, cilantro, lime juice, jalapeño pepper and salt in Classic Batter Bowl; toss to coat. Cover; refrigerate up to 1 hour before serving.

Immediately before serving, dice avocado using Paring Knife and fold gently into shrimp mixture. If desired, rub the rims of four margarita glasses with one lime slice, then dip into shallow dish of coarse salt; spoon salad into glasses. Garnish with lime slices and whole shrimp.

Yield: 4 servings

Nutrients per serving: (about 1 cup): Calories 200, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 220 mg, Carbohydrate 8 g, Protein 26 g, Sodium 550 mg, Fiber 5 g

Diabetic exchanges per serving (about 1 cup): 1/2 vegetable, 3 1/2 low-fat meat (0 carb)

Cook’s Tips: To easily dice an avocado, begin by cutting it in half and removing the large pit. Using a Paring Knife, cut into the avocado flesh, not going all of the way through the skin, in vertical and horizontal rows. Using a spoon, scoop the already diced avocado out of the skin directly into the bowl.

For the best texture, do not prepare this recipe more than 1 hour in advance. Once combined with the acidic lime juice, the shrimp will begin to firm up and eventually become tough and rubbery.

Butterscotch Dip

1 package (8 ounces) cream cheese, softened
1/4 cup butterscotch ice cream topping
1 tablespoon packed brown sugar
1 teaspoon vanilla

1. Combine all ingredients in Small Batter Bowl; mix until smooth.
2. Chill. Serve with fresh fruit.

Yield: 1 1/4 cups

Asian Pork and Noodle Skillet

2 medium carrots, peeled

1 medium red bell pepper
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water

Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into ¼-inch strips
Slice green onions; set aside tops for garnish.Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in medium bowl; mix well
Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of
the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.

Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and
white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

Yield: 6 servings

Nutrients per serving: Calories 530, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 100 mg, Carbohydrate 38 g, Protein 38 g, Sodium 1280 mg, Fiber 2 g

One Pot Pasta Meal - Pampered Chef

This one-pot wonder combines slivered garlic and fresh vegetables for a light pasta dish your family will be sure to request again.

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
¼ tsp salt
½ tsp coarsely ground black pepper

Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into
(8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

Meanwhile, cut broccoli into small florets; place into bowl. Cut carrots in half lengthwise; thinly
slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions® Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings

Light Nutrients per serving: Calories 410, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 65 g,  Protein 15 g, Sodium 1000 mg, Fiber 5 g

For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken breasts to pasta.

If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.

Easy & Cheap Pita Chips

Pita Bread
Olive Oil

Open up the pita so you get two round pita bread.

Take a brush and evenly spread the olive oil lightly over the breads.

Add your favorite spice.
A classic spice mix is cumin and pepper or provence herbs with garlic and cumin.

You can put some salt but I prefer replace the salt by cumin so its more healthy

The recipe only called to do it on one side but I prefer doing it on both sides (olive oil and spice)
Then put in the oven on medium heat for 15 to 20 min check so it wont burn. It must be crispy.
wait a few minutes fo it to cool down. Put it in a big bowl and smash it so you get chips!

Spinach Artichoke Dip

From Bryan's Place in Zanesville, OH

8 ounces cream cheese
2 cups finely chopped fresh spinach
1 cup shredded mozzarella cheese
1/2 cup shrededed parmesan cheese
1 cup mayo
1 tsp chopped garlic
1 cup chopped artichoke hearts

Preheat oven to 325

In a large bowl, mix together all ingredients, place in an ovenproof bowl

Bake 15 minutes until bubbly and brown ... serve with tortilla chips  or crostinin -

Serves 3 - 4 appetizer

Babyback Ribs with Sauerkraut

From the Porkopolis Restaurant

2 racks babyback ribs
3 cups sauerkraut
2 slices cooked bacon, chopped
2 cans baby potatoes, drained
salt and pepper to taste

Pan-boil ribs for 4 hours over medium low heat (bring to a boil, then simmer).

In a medium saucepan combine kraut,baby potatoes, bacon, salt and pepper.  Plate ribs and smother with kraut mixture.

Marinated Smothered Chicken Breasts

From the Old Warehouse Restaurant at Roscoe Village - Coshocton, OH
(Roscoe Village is a very nice side trip if you are passing through Ohio)

1 cup olive oil
1 tsp fresh garlic, minced
1/4 tsp Italian Seasoning
1/4 tsp. Onion Powder
salt and pepper to taste
4 chicken breasts boned
1 large onion, chopped
4 oz. mushrooms, sliced
2 TBSP butter
8 slices provolone cheese

In a large bowl, combine first 6 ingredients. Marinate chicken in this solution for at least 6 hours, preferably, overnight. 

Remove chicken and discard marinade -  grill to 165 degrees,

Saute onions and mushrooms in butter about 5 minutes until soft

Top each chicken breast with sauteed veg mixture and top with two slices of provolone cheese, place under broiler until cheese bubbles. 

Serves 4

Vegetarian Quiche

This recipe comes from Miss Annabelle's tea room in Loveland, Ohio.

1 cup Bisquick
2 1/2 cups half & half
4 eggs
1/2 tsp oregano
1 tsp salt
dash pepper
1/4 tsp garlic powder
3/4 cup chopped vegetables of choice (broccoli, cauliflower, spinach, tomatoes, etc)
1 cup grated swiss or cheddar cheese
1 TBSP chopped onion

Grease a 10" pie plate-
In a large bowl, combine the first 7 ingredients with a mixer, fold in remaining ingredients and mix well using a spoon.  Pour into the pie plate and bake for about 50 minutes until the center is firm.

Serves 6

Tea House Egg Salad Sandwiches

12 hard boiled eggs, peeled and chopped
1 cup green olives, chopped
1 cup mayo
4 croissants
Leaf lettuce, optional topping -

Mix eggs, olives and mayo, serve on croissants.....enjoy!

Mediterranean Turkey Wraps

Serves 4 - this makes a great picnic sandwich

 4 large flat bread wraps or tortilla
1/4 cup mayo
2 cups shredded romaine lettuce
8 thin slices turkey
1/2 cup chopped black olives
1/2 chopped roasted red pepper
16 - 20 pepperoni slices
1/4 cup crumbled feta cheese

Spread 1 TBSP mayo over 1/2 of the wrap - top with shredded lettuce, then 2 slices of turkey

Next add olives and peppers, followed by pepperoni and feta cheese
Roll up tightly, cut on a diagonal before serving.

Parmesan Herb Knots

Easy and delish!

1/2  cup melted butter
1/4 cup grated parmesan
1 1/2 tsp. parsley flakes
1 1/2 tsp. chopped dill
1 TBSP garlic powder
dash of pepper
1 can refrigerated buttermilk biscuits

Preheat oven to 400 degrees.

Mix melted butter, parmesan, parsley, dill, garlic powder and pepper together, set aside.

Cut each biscuit into fourths, roll into a rope and tie in a loose knot.
Place on a greased baking sheet and bake 5 - 7 minutes or until golden brown
Remove from oven and immediately brush with butter mixture. Serve warm
Makes 32 knots.

Homemade Lemoncello or limoncello

(Italian Lemon Liqueur)  is one of the most popular drinks today.

NOTE: Do not throw the lemons away - squeeze the juice out, add even quantities of Lemons juice and sugar and shake in a bottle until sugar is melted. This makes a wonderful cool drink especially if you use soda water to thin the syrup.

15 lemons - peeled with a potato peeler
2  bottles of  750 ml Vodka (100% proof)
5 cups water
4 cups sugar

Peel lemons with potato peeler (only the yellow/green peel). Place peels in a large glass jar and cover with one bottle of vodka. Leave in a cool place for 21 - 40 days.

Make syrup by mixing sugar and water over a medium heat. Keep stirring until sugar is melted, then cook syrup for 5 minutes. Cool down.

Strain lemon peel and add the liquid to the syrup together with second bottle of vodka. Mix well and bottle. Leave again for 40 days (if you can!!).

If the vodka is of a good quality, you can freeze the lemoncello.Serve over crushed ice.

Banana, Peach, and Strawberry Smoothie

During the summer months try putting the fruit into the freezer the night before you make this smoothie. This ensures it is really cold and refreshing by breakfast time.

Serves 1

1 banana, peeled and quartered
1 peach, halved and pitted
4 strawberries, hulled
3/4 cup orange juice
1 teaspoon honey

Place all the ingredients into a blender and blend for 1 minute.
Pour into a glass and serve immediately.

Orange Spiced Tea

For the holidays - Christmas or New Year's

8 tablespoons black ceylon tea leaves
2 tablespoons whole cloves
3 tablespoons fresh orange peel or tangerine peel
4 whole cinnamon sticks
1/2 cup honey
1/4 cup lemon juice freshly squeezed

Place the tea leaves, the cloves, the orange peel, & the cinnamon sticks into a cheese cloth or muslin bag & tie the top tightly. Bring 2 quarts of water to a brisk boil, add the bag, remove from the heat, and allow to steep for 10 minutes. Add the honey & lemon juice and serve.

This tea may be made i kept for 2-3 days if it is covered and refrigerated.

Fake but Fabulous Frappéccino

4 ounces (113ml) cold espresso or strong coffee
2 - 3 ounces (60-90 ml) chocolate syrup
1 1/2 teaspoons (7ml) vanilla-flavored syrup
4 ounces (113 ml) milk
3 cups (675g) crushed ice
Whipped cream, for garnish
Small pieces of chocolate, for garnish

Place the espresso, syrups, milk, and crushed ice in a blender, and blend until the mixture is slushy.
Pour into a chilled tall 12-ounce (340 ml) glass.
Garnish with mounds of whipped cream and small pieces of chocolate.

MONEY SAVING TIP: Keep day-old coffee cold in the refrigerator ready to freshly recycle into this fast and fantastic frappée for family and friends.

Chef Tom Valenti's Mushroom, Barley, and Sage Soup

This looks like a fabulous soup recipe. I have not personally tried it.........but plan to make it very soon.

Click here to be taken to the recipe.

Whole Grain Raspberry Breakfast Bars

This comes from the Driscoll Web Site - all berry lovers should visit the site = lots of recipes there!

Two minutes is the magic time it takes for cornstarch to thicken and turn clear – be sure to stir the fruit and cornstarch while simmering. Pressing the crumbs firmly into the pan and on top of the berry filling is important to make the bars hold together.

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 12 servings

Raspberry Filling

1pkg. (6 oz) Driscoll’s Raspberries

1/4 cup granulated sugar

2 Tbsp.cornstarch

2 Tbsp.lemon juice

Breakfast Bars

1 1/2 cup regular or quick oats

3/4 cups whole wheat flour

2/3 cups packed brown sugar

1/3 cup walnut pieces

1/4 cup wheat germ

1 tsp. cinnamon

1/3 cup canola or vegetable oil

1 large egg

Preheat oven to 350°F.

Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan.

Stir over medium heat until mixture comes to a boil.

Simmer, stirring constantly for 2 minutes until sauce is thick and translucent. Remove from heat.

Combine oats, flour, sugar, walnuts and cinnamon in a food processor.

Process until oats and walnuts are finely ground.

Add oil and egg; pulse to evenly combine, scraping sides of work bowl.

Press half of the crumb mixture evenly on bottom of a 9-inch square pan.

Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.

Bake 25 minutes or until golden brown.

Cool completely in pan. Cut into bars.

Healthy Blueberry Bran Muffin

This recipe comes from the Driscoll Berry Web Site - sign up for discount coupons on their site.

The trio of flaxseed, whole what flour and blueberries give these muffins a mighty nutritional punch.

In baked goods, flaxseed adds tenderness and moisture and replaces some of the added fat. Over-stirring muffin batter tends to cause peaked tops. Use a flexible spatula or wooden spoon to combine wet and dry ingredients, and gently fold in the berries to avoid crushing.

Prep Time: 10 minutes
Cook Time: 18 minutes
Makes: 12 servings

1 cup wheat flour

3/4cups flour

2/3 packed brown sugar

1/3 cup flaxseed meal

1/3 cup raw wheat or oat bran

1 1/2tsp. baking powder

1/2tsp. baking soda


1 cup lowfat vanilla yogurt

2 Tbsp. canola or vegetable oil

1/4 cup orange juice or water

2 large eggs

1pkg. (6 oz) Driscoll’s Blueberries

Preheat oven to 400°F.

Line 12 muffin cups with papers or coat with cooking spray.

Combine dry ingredients (whole wheat flour through salt) in a large bowl; stir well.

Stir together yogurt, oil, eggs and juice or water in a small bowl.

Add to dry mixture; stir to nearly blend wet and dry ingredients.

Fold in blueberries just until batter is completely moistened.

Divide batter between prepared muffin cups.

Bake 18 minutes or until golden brown and pick inserted in center comes out clean.

Remove muffins from pan and cool on wire rack.

Quick Strawberry Tiramisu

This is a quick and delicious dessert, makes just enough for two.....
1 pint fresh strawberries
1/2 cup confectioners’ sugar
1 cup mascarpone cheese
1/2 cup heavy cream - divided
2 tablespoons coffee-flavored liqueur
18 ladyfingers
1/3 cup chilled espresso
1/2 teaspoon unsweetened cocoa powder

Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.

In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.

In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.

Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.

Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.

In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until justwhipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.

Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.

Glazed Brunch Bacon

Another great recipe from Folger's - the coffee in this brings out the flavor even more!

1 pound thickly sliced smoked bacon
1/4 cup brown sugar
1 teaspoon Folgers® Instant Coffee Crystals granules
1 teaspoon Pillsbury BEST® All-Purpose Flour
1/3 cup very finely chopped pecans

1. Place the bacon slices in a single layer onto a broiler pan on a rack.

2. Place in a shallow baking pan.

3. Thoroughly blend together the sugar, coffee, flour, and pecans.

4. Sprinkle evenly over the bacon.

5. Bake in a preheated 350° F oven for 25 to 30 minutes or until crisp and golden brown.

Remove from pan onto a paper-towel-lined plate to drain.

6. Serve warm.


Serve with Folgers Flavors® French Vanilla coffee.

Makes 8 servings

2-1/2 cups heavy whipping cream

8 ounces mascarpone cheese

1/2 cup granulated sugar

24 ladyfingers

1/2 cup brewed Folgers Flavors French Vanilla coffee

Whipped cream

2 teaspoons cocoa powder

1. In a mixing bowl, mix 1/2 cup heavy whipping cream, mascarpone cheese, and sugar with an electric mixer until creamy.

2. In a separate bowl, beat remaining 2 cups of heavy whipping cream until stiff peaks form.

3. Fold the whipping cream into the mascarpone mixture.

4. Break 12 ladyfingers in half and line the bottom of a 9 x 11-inch baking dish.

5. Brush ladyfingers with coffee.

6. Spoon the mascarpone mixture on top of the ladyfingers.

7. Break the remaining ladyfingers in half and use them to create another layer on top of the mascarpone mixture.

8. Add remaining mascarpone mixture.

9. Refrigerate 3 to 5 hours.

10. When ready to serve, top with whipped cream, and sprinkle with cocoa powder.

Mocha Ice Café

I am a coffee lover so this is to die for.......great summer drink.... sorry, it's not low cal

6 ounces fresh, strong, brewed Folgers® Whole Bean coffee
3 or 4 ice cubes
1 scoop coffee-flavored ice cream
Sugar, to taste
2 to 3 tablespoons sweetened whipped cream (or whipped topping)
Sugar, to taste

1. Pour the hot coffee into a heatproof 10-ounce glass.

2. Add the ice cubes and stir until coffee is chilled.

3. Add the ice cream and top with the whipped cream.

4. Taste and add sugar, if desired.

5. Serve with a long-handled spoon and a straw.

Tip: Brewing the whole bean coffee stronger than normal helps to maintain the rich coffee flavor and prevents it from being diluted by the ice.

Cinnamon Mocha Coffee

From the Folger web site    I like their option to wake up to GOOD news.... sign up on their web site

Makes 6

4 cups Coffee, brewed strong

1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk

2 (1-ounce) squares unsweetened chocolate

1/2 teaspoon ground cinnamon

Whipped cream or vanilla ice cream (optional)

Ground cinnamon for garnish (optional)

1. Combine coffee, sweetened condensed milk, unsweetened chocolate, and cinnamon in a large saucepan. Heat over low heat, stirring until coffee is hot.

2. Pour into mugs. Garnish with whipped cream or a small spoonful of vanilla ice cream and a sprinkle of cinnamon, if desired. Serve immediately.

What Strength is "Regular" Coffee vs "Strong" Coffee

I put this on here for my sons or others who are not experienced cooks or coffee drinkers. If you don't know the difference your recipes that use coffee could taste different.

Don’t know what constitutes a “strong” instant coffee versus a “regular” whole bean coffee? Here’s a helpful chart from the good folks at Folger's.

Ground Coffee
For Regular Strength GROUND Coffee

6 fluid ounces water   
1 tablespoon  Ground Coffee     

30 ounces water
1/4 cup Ground Coffee

60 ounces water
1/2 cup Ground Coffee

For Strong Strength GROUND Coffee
6 fluid ounces water 
2 TBSP  Ground Coffee

30 fluid ounces          
1/2 cup Ground Coffee

60 fluid ounces    
1 cup Ground Coffee

Instant Coffee Crystals

Regular Strength
6 fluid ounces water      
1 rounded teaspoon Instant Coffee Crystals    

12 fluid ounces
2 rounded teaspoon Instant Coffee Crystals

Strong Strength

6 fluid ounces water

2 rounded teaspoon Instant Coffee Crystals

12 fluid ounces

4 rounded teaspoon Instant Coffee Crystals

Autumn Apple Scones

This recipe is said to come from the Angel of the Garden Tea Room in Waynesville, OH

Makes 12 scones

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
(I add 1 tsp cinnamon - optional)
1/2 stick butter
1/2 cup buttermilk
1 tsp vanilla
1 medium apple, peeled, cored, finely chopped
1/2 cup pecans, finely chopped (optional)
2 TBSP milk
3 TBSP superfine sugar
1/2 tsp cinnamon

Preheat Oven 425 degrees

In a medium bowl mix together - flour, sugar, baking powder, baking soda salt and cinnamon (optional).
Cut butter into dry ingredients until crumbly
Add buttermilk, vanilla, apples and pecans - mixture will be stiff.  Stir together until dough is formed.
Divide dough in half
Shape each half into 6 scones
Place on baking sheet
Brush tops with milk.  Combine superfine sugar with cinnamon and sprinkle on top of scones.
Bake for 15 - 20 minutes until golden brown.

Serve warm with butter.

Biddie's Chilled Strawberry Soup

This recipe comes from Biddie's Coach House, 76 South High Street, Dublin, OH
It's perfect for a hot summer day or a bridal shower.

4 cups fresh strawberries, cleaned, hulled and halved
16-ounce can pears in light syrup
2 TBSP honey
3 tsp. lemon juice

Combine in a blender or food processor until smooth.  Transfer to a large bowl.... cover and chill for 4 - 24 hours.

Garnish with fresh mint leaves and sliced strawberries

Serves 8-10 as an appetizer or side dish

Smashley Martini

This recipe comes from Mickey Finn's Pub in Toledo... the name appears to come from combining the ingredients.

Serves 2
Please drink responsibly - these can sneak up on you!

4 TBSP Bailey's Irish Cream
2 TBSP Kahlua
3 TBSP Frangelico
3 TBSP Vanilla Stolichnaya Vodka
Splash of Half & Half
4 Maraschino Cherries

2 chilled martini glasses

Put 2 cherries on a cocktail stick and place in the bottom of the chilled martini glasses.  Combine the remaining ingredients in an ice-filled cocktail shaker and shake vigorously for 10 seconds

PAMA Passion Martini

I LOVE Pomegranates.... this is a refreshing ladies drink..... delicious!

1 1/2 oz. PAMA Pomegranate Liqueur
3/4 oz. Peach schnapps
Orange juice
Lemon lime soda
Splash of grenadine

Garnish with a lime

Combine the PAMA and peach schnapps into a cocktail shaker with ice. Strain into glass and top off with the orange juice, lemon lime soda and grenadine.

Potatoes Margaret

5 or 6 medium potatoes
salt and pepper to taste
1 TBSP dried onion
1 cup sour cream
1 cup milk
1 cup shredded cheese

Cook potatoes until firm but not mushy
Slice.  Preheat oven to 350
Grease a 10 x 6 x 2 baking dish
Place half the potatoes in the baking dish and sprinkle with salt and pepper
In a medium bowl mix the onions, sour cream and milk and spread  half of thtis over tht potatoes already in the pan - repeat layers.

Bake 20 - 25 minutes

Serves 6

Steak Salad

6 oz filet mignon
3/4 cup vinaigrette
3 cloves garlic finely chopped
3 shakes hot sauce
3 cups mixed greens
1/2 cup thinly sliced mushrooms
1/2 cup cubed swiss cheese
4 strips crisp bacon, crumbled
1 scallion finely chopped
1 1/2 tsp chopped parsley

Char grill filet medium rare or to your liking, slice thin into bite size pieces. Combine vinaigrette, hot sauce and garlic -marinate meat in this mixture at least 30 minutes

Arrange greens in a salad bowl, top with mushrooms and cheese.
Place filet mignon in the middle.
Sprinkle with the crisp bacon, scallion and parsley
Use the reserved marinade to dress the salad

Serves 2 as an entree and 4 as a side

Saturday, January 23, 2010

Grand Finale's Grand Trifle

This recipe is from the Grand Finale in Glendale, OH, outside of Cincinnati

4    cups pound cake or yellow cake, chunks
1   cup fresh or frozen strawberries in syrup, thawed
1/2  cup port wine
1/2 cup sherry
8 large scoops vanilla ice cream
1 cup sweetened raspberry puree
1 1/2 - 2 cups heavy cream, whipped
1/4 cup slivered almonds, toasted
8 marashcino or chocolate covered cherries for garnish

In 8 large brandy snifers or 2 qt glass trifle bowl - layer the first 8 ingredients in the order given

Garnish with cherries,

Chill at least 1 hour to blend flavors

Serves 8

Vegetable Lasagna Pinwheels

12 ounces lasagna noodles
32 ounce can plum tomatoes
2  TBSP Olive Oil
2   Medium onions, chopped
3 cloves garlic, minced
1 cup chopped zucchini
1 cup chopped broccoli
1 tsp basil
1 tsp oregano
1 tsp garlic powder
1 tsp. pepper
1 tsp dried red pepper - crushed
3 cups low-fat cottage cheese
4 cups marinara sauce
4 TBSP shredde Parmesan cheese

Prepare lasagna noodles as directed on the package but do NOT add salt to the water. Drain  and set aside.

Drain and chop tomatoes, reserving liquid

Heat oil in a large skillet and saute onions and garlic until golden brown

Add zucchini, broccoli, tomatoes, reserved liquid and spices, simmer covered for 10 minutes stirring occasionally.

Preheat oven to 350 degrees

Lay 3 noodles side by side, touching each other.
Layer cottage cheese and vegetable sauce on top of noodles
Roll up each noodle separately and place in a casserole dish
Continue until all noodles are used and in the casserole dish.
Cover with marinara sauce
Top with Parmesan cheese
Bake for 25 minutes

Serve immediately

Serves   3 - 4

Lobster Crab Cakes

This is from my favorite restaurant, The Coldwater Cafe, in Tipp City, Ohio.

1/2     lb.jumbo lump crabmeat - picked and flaked
3/4     lb. lobster meat, cooked and chopped
3/4     cup finely chopped red bell pepper
3/4     cup finely chopped yellow bell pepper
3/4     cup finely chopped green onions
1        cup finely chopped red onions
2  1/4 cup FRESH breadcrumbs, divided
1/2     cup mayonnaise
9        TBSP peanut oil, divided
3        cups Remoulade Sauce

In a medium bowl, stir together: crabmeat, lobster, peppers, onions, mayo and 1 1/2 cup breadcrumbs.

Form 18 cakes  - 2 1/2" in diameter and 1/2" thick

Place remaining breadcrumbs in a shallow bowl

Dredge 6 crabcakes at a time in breadcrumbs and transfer to a plate

In a 12-inch heavy skillet, heat 3 TBSP of the oil over medium heat until hot but not smoking

Cook crabcakes about 6 minutes until golden brown and heated through .  Clean skillet after each batch Continue frying  6 at at time using 3 TBSP of fresh oil for each batch.

Serve with remoulade sauce.   Serves 9

Chum Bucket

- from The Court Grill, Pomeroy, OH

12 ounces beer
1 pound large shrimp, shells on
1 TBSP Pickling Spice
1 - 2 tsp. Cajun seasoning
1 lemon quartered
1/4 cup cocktail sauce
1/4 cup drawn butter

In a medium saucepan, bring beer to a boil, - Once boiling add pickling spice and shrimp and boil about 4 minutes, DO NOT OVERCOOK SHRIMP

Drain shrimp
Toss in cajun seasoning
Serve with quartered lemons - cocktail sauce and drawn butter..

Serves 2 for a meal or 4 as appetizers

Yamma Damma Doo's

French-fried sweet potatoes with a brown sugar glaze!  I'm told this recipe comes from the Court Street Grill in Pomeroy, Ohio.  No, it's not low-cal but I'll trade delish for low-cal any day of the week!

Serves 2
Veg. Oil for frying

2  Large Sweet Potatoes, peeled and julienned
2 TBSP Brown Sugar
1 TBSP  butter, melted

Heat oil to approximately 350 degress in a heavey medium saucepot.
Deep fry sweet potatoes, approximately 3 - 5 minutes
Remove from oil and drain on paper towel
Plate.... sprinkle with the brown sugar and drizzle with the hot melted butter

BlackSalt’s Caramel-Apple Streusel Pie

This recipe appeared on the web site on Oct. 14, 2009
If you have a request for a recipe from a D.C. restaurant, visit their site, the "recipe sleuth" has been able to deliver many of them.  E-mail

Chef Wallace originally created it with blueberries but substitutes strawberry, rhubarb, and peach in warmer months. For the fall version, she says Granny Smith apples are best because their low moisture content means they hold up well in baked goods. Get creative with the pie, suggests Wallace: The cinnamon and nutmeg in the filling are just a starting point; try cloves or allspice, or substitute walnuts, almonds, or hazelnuts for the pecans in the topping.

Makes one nine-inch pie.

9-inch pie shell, prebaked at 350 degrees for 10 to 15 minutes

Make the streusel topping:

¼ cup sugar
¼ cup brown sugar
¾ cup flour
1 teaspoon cinnamon
8 tablespoons butter, cubed
½ cup chopped pecans

Combine the sugar, brown sugar, flour, and cinnamon in a mixing bowl. Add the cubed butter and combine (using two forks or your hands) until the butter is the size of peas and the streusel is crumbly. Mix in the chopped pecans. Chill.

Make the pie fillings:

2 tablespoons butter
4 or 5 Granny Smith apples, peeled, cored, and sliced 1⁄8 inch thick
2 tablespoons sugar
½ teaspoon cinnamon
½ teaspoon nutmeg

Melt the butter in a skillet. Add the sliced apples, sugar, cinnamon, and nutmeg. Cook over medium-low, stirring occasionally, until slightly soft but still firm. Remove the pan from the heat and chill until cool, about 15 minutes.

¾ cup sugar
2 tablespoons flour
3 eggs
1½ cups sour cream
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon vanilla extract
½ teaspoon salt

Preheat the oven to 350 degrees.

Whisk together all ingredients. Stir in the cooled, cooked apples. Pour the filling into the prebaked pie shell. Bake 20 to 25 minutes, or until the filling is slightly set. Sprinkle the prepared streusel topping on top of pie. Return the pie to the oven and bake an additional 20 to 25 minutes, until the topping is golden brown. Cool the pie completely. Store in refrigerator. May be served cold or heated with ice cream and caramel sauce.

Make the caramel sauce:

½ cup water
2 cups sugar
1 cup heavy cream

Place the water and sugar in saucepan set over medium heat. Heat until the sugar has caramelized (dark amber in color). Slowly whisk in the heavy cream (be careful of steam that will rise). Continue whisking until combined. Let cool slightly before serving with the pie.

Sunday, January 17, 2010

Warm Grapefruit Tea

This comes from the website "We are NOT Martha" 
 Please be sure to visit their site... these two young gals do freelance work, one is a writer, the other does graphic design.... and they are foodies!  I hope you keep them in mind if you have a need for their services.... especially since they are living their dreams.

You’ll need two ruby red grapefruits. Squeeze all the juice out of them, which should give you two cups.

You’ll also need honey, whole allspice, and cinnamon sticks. Combine the juice and other ingredients with 1/2 cup of water and boil in a pot over high heat. Strain the mixture and serve with a cinnamon stick!

Martha's Fabulous Strawberry Shortcake Cookies

Makes about 3 dozen
  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  •   sugar, for sprinkling

  1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Fried Zucchini

3 Zucchini

3 eggs

3 TBSP Water

2 Cups Panko

½ cup flour

Salt and pepper

Canola Oil

Slice zucchini into ¼ circles, or slice lengthwise into slices that are ¼ inch thick
(If you really don’t like the peel go ahead and do that before slicing.

Prepare the area where you will do the breading. I like to set up three bowls and then have a baking pans at the end. Set the bowls up in this order: Flour, eggs and water beaten together, Panko breading.

Dip a piece of zucchini in the flour, then the egg mixture, then the panko. Set on the baking pan. Bread all pieces of zucchini before beginning the next step.

Heat about ¼ inch of oil on medium high in a large sauté pan. Place zucchini pieces in the pan –in batches without over-crowding, and fry until lightly browned on the first side, about two minutes,. Turn and fry the second side until lightly browned, about another two minutes. Remove from the pan and drain on paper towels. Lightly sprinkle with kosher salt and freshly ground pepper, if desired.

Note… May also be baked in the oven – 400 degrees until browned on one side, then flip and do the other…. About 20 minutes total.

Serve with ranch dressing for dipping if desired.

Chewy Quick Pan Pizza

Chewy pan pizza ready in 2 1/2 hours start to finish

When I was a kid, the Italian lunch ladies would sometimes serve up trays of pizza: fat slabs of rich yeasty crust slathered with oregano-spiced tomato sauce and mozzarella. When I bit into a hunk of that pizza, I thought I’d died and gone to heaven. Here’s my rendition.

Makes 2 pans

4 1/3 cups unbleached all-purpose flour (23 oz. by weight)

2 cups water at 100º

2 ¼ teaspoons active dry yeast

2 teaspoons salt

½ cup flour for bench work

olive oil for the bowl and pans

15 ounces Contadina pizza sauce

8 ounces no-salt tomato sauce

16 ounces shredded mozzarella cheese

Pepperoni, ham or olives as desired

Oregano to sprinkle

1. Put the yeast in a large mixing bowl and add a few ounces of the water. Stir to cream.

2. Add all but a half cup of the water, all the flour and the 2 teaspoons salt. With the handle of a wooden spoon, scrape the sides toward the center to incorporate. Pour the rest of the water around the sides and over the flour, pull towards the center again with the wooden handle and make a ball.

3. Turn the dough ball out onto a lightly floured counter and knead for at least 5 minutes and preferably 10, using a small amount of flour as needed to keep the ball from sticking. See ‘dough 101’ in my Foodbuzz recipes if you are unsure of proper kneading techniques.

4. Clean and dry the mixing bowl. Sprinkle about 2 teaspoons olive oil into the bowl, put in the doughball and turn to coat. Cover with a piece of plastic and a towel, and let rise for 1 ½ hours at 80º. You can create a warm environment in your oven by turning it on for 3 minutes only, shutting it down and putting a pan of boiling water on a low rack.

5. If you are making the second dough, use only ½ teaspoon yeast in the recipe, follow the steps above and let it rise overnight in your refrigerator – no warm environment for this slow-rising dough.

6. Remove the bowl and water from the warm oven and preheat the oven to 475º. If you have a pizza stone, set it on a middle rack. Lightly oil 2 12×17 jelly-roll pans or rimmed cookie sheets and set within reach of your work surface.

7. Lightly flour your counter, cut the dough in half and spread out each half as best you can to form a rectangle. This dough is weak and tears easily, but don’t worry because as long as you get it close to the size of the pans, you can continue shaping in the pan. Turn each piece over the length of your forearm and plop it into the pan. Spread uniformly with your fingers, leaving the dough somewhat thicker at the edges.

8. Mix tomato sauces together, spoon half onto each pizza, and top each with 8 ounces of cheese. If you like, distribute pepperoni, ham or olives. Sprinkle with oregano.

9. Bake for about 12 minutes, until the cheese starts to brown. Baking times vary depending on your oven.

10. Let sit for 5 minutes before cutting. Slice and enjoy!