Cake, Desserts

Ingredients:

1 cup flour
1/2 cup sugar
1 tsp baking powder
1 tsp salt
1/2 cup buttermilk
4 tbsp butter, melted and cooled
1 large egg
1-1/2 cups heavy cream
1 cup maple syrup
Whipped cream or vanilla cream for serving

 

Directions:

Preheat the oven to 350 degrees. In medium bowl, whisk together the flour, sugar, baking powder and salt. In small bowl, whisk together buttermilk, butter and egg. Stir the wet mixture into the dry, the batter will be thick. Heat 9” cast iron skillet over medium heat. Add the cream and maple syrup and whisk to combine. Bring to a low simmer and add a pinch of salt. Turn off heat. Use a soup spoon to drop the cake batter onto the maple syrup mixture.

Bake until the cake is set, 40 to 45 minutes.

Serve with whipped cream or vanilla ice cream, if desired.

Soup, Stew and Chili, Uncategorized

Ingredients:

1 Tbsp olive oil
1 small onion, chopped
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/2 tsp cardamom
1/2 tsp salt
1/4 tsp black pepper
2 cups chicken broth
1 15 oz can pumpkin or 2 cups roasted, pureed pumpkin
1 12 oz can evaporated milk
6 Tbsp plain greek yogurt
Parsley leaves for garnish

Directions:

Add 1 Tbsp oil to large pot or dutch oven. Cook onion and garlic until soft. Stir in spices, cook one more minute to release flavor of spices. Whisk in broth and pumpkin. Bring to just a boil, reduce heat to simmer, stirring occasionally for about 15 minutes. Add milk and simmer for a few minutes. If desired, for a smoother texture, cool and puree soup, return to pan and simmer for a half hour. Serve with yogurt and parsley garnish.

Appetizers, Entertaining, Seafood and Fish

Ingredients:

1 can refrigerator buttermilk biscuits
1 cup shredded Monterey Jack cheese
2 green onions chopped
1/2 cup mayonnaise
1/2 pound baby shrimp (1-1/2 cups or so)
1 tsp dill

Directions:

Preheat oven to 350 degrees. Coat mini muffin tin with cooking spray.
Split biscuits in thirds, pressing each third in to the the muffin cups.

Mix cheese, green onion, mayo, shrimp and dill in a bowl.  Place about a tablespoon of shrimp mixture in each biscuit-filled muffin cup. Bake for 20 minutes or until the puffs are golden and bubbling.

Appetizers, Breakfast, Entertaining

Charcuterie list of ingredients:
Hard Salami
Prosciutto wrapped mozzarella or asparagus cut in bite side pieces
Boursin Herb Cheese or Brie
Cheddar and Monterey Jack Cheese Slices
Water Crackers
Seed Crackers (Mary’s Gone Crackers from Lunds & Byerlys)
Lemon Madeline Cookies (Lunds & Byerlys)
Figs
Mini Bananas
Kumquats
Cara Cara Orange Slices (peel orange before slicing)
Rosemary Sprigs
Blackberries
Blueberries
Raspberries
Strawberries
Pitted Olives
Marmalade

Other items to add:
Mini grapes
Carrots
Cauliflower
Broccoli
Small pickled vegetables
Small chocolate cookies or chocolate dipped pretzels
Mini Muffins
Mini Scones
Mini Popovers
Whipped Cream
Fruit or Vegetable dip

Served with Bacon Spinach and Mushroom Breakfast Strata, Orange Juice/Mimosas, Coffee

Bread and Bisquits

Ingredients:
4 eggs
2 cups milk
2 cups flour
1 tsp salt

Directions:
Preheat oven to 450 degrees. Grease deep custard cups, popover pan or muffin tin.
Beat eggs slightly with hand mixer. Add milk, flour and salt. Beat until smooth. Do not overbeat.

Fill custard cups or popover pan cups 1/2 full, muffin cups 3/4 full. Bake 10-15 minutes or longer until deep golden brown. Immediately remove from pan and serve hot.

Breakfast, Muffins & Sweet Breads

Ingredients:

1/4 cup quick oats

1/4 cup shredded wheat cereal

1/4 cup All-bran cereal

1/4 cup water

1/4 cup shortening

3/4 cups sugar

1 egg

1 and 1/4 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 cup buttermilk

Preheat over to 375 degrees. Pour 1 cup water over quick oats, shredded wheat and All-bran cereal. Set aside. Cream sugar, shortening and eggs. In a separate bowl, combine remaining dry ingredients. Combine all ingredients together by gradually adding buttermilk, cereal mixture and flour mixture to the shortening mixture. Fill buttered muffin tins about 3/4 full. Bake for 25-30 minutes.

Dinner, Seafood and Fish

Ingredients:
Uncooked shrimp with tails on
1/4 cup butter
1/4 cup olive oil
1/2 cup chopped fresh cilantro leaves and stems
4 large garlic cloves, chopped
1/2 tsp crushed red pepper
3 TBSP lime juice
1/4 cup shedded parmesan cheese

Directions:
Peel shrimp. Cook in Butter and oil until pink and cooked through. Add remaining ingredients. Serve over rice or pasta.

Desserts, Ice Cream

Ingredients for 2 quarts:

1 cup strong *anise hyssop tea made from fresh cuttings (see directions below)
1 and 1/2 cups milk
1 cup plus 2 TBSP Sugar
3 TBSP flour
1/2 tsp salt
2 eggs, beaten
2 and 1/2 cups fresh blueberries
2 tbsp lemon juice
2 cups heavy whipping cream or half and half
1 TBSP anise liqueur or 1 tsp anise extract plus 1 TBSP rum.
(1 TBSP rum will work without additional anise flavor if the hyssop tea is strong enough)

Directions:

Combine blueberries and lemon juice in a small saucepan. Heat until the berries burst and can be easily mashed. Process in a small food processor if desired. I like to leave some visible blueberry chunks. Cool.

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly. Microwave directions: cook on high for 2 minutes, whisk, cook 2 minutes longer, whisk again, repeat until thickened.

Gradually stir 1 cup of hot mixture into beaten eggs. Add egg mixture into remaining hot mixture. Cook one minute on stove or in microwave (if using microwave method). Add blueberry mixture.

Refrigerate at least 2 hours.

Add cream and liqueur before freezing in ice cream maker.

Anise Hyssop Tea:
Cut about 4 cups of fresh Anise Hyssop leaves and flowers. Remove tougher stems. In a large saucepan, add about 2 cups of water to the Hyssop. Bring to a boil. Turn off heat, cover and allow the mixture to gradually cool. Leave the pan cooling on the stovetop for an addition hour or so for a strong tea. Strain out the leaves and flowers before using in the ice cream recipe.

Desserts, Ice Cream

Ingredients for 2 quarts:

1 cup plus 2 TBSP Sugar
3 TBSP flour
1/2 tsp salt
2-1/2 cups milk
2 eggs, beaten
2 cups heavy whipping cream
1 TBSP vanilla extract

Directions:

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly. Microwave directions: cook on high for 2 minutes, whisk, cook 2 minutes longer, whisk again, repeat until thickened.

Gradually stir 1 cup of hot mixture into beaten eggs. Add egg mixture into remaining hot mixture. Cook one minute on stove or in microwave (if using microwave method).

Refrigerate at least 2 hours.

Add cream and vanilla before freezing in ice cream maker.