TOMATO TART
based on recipes by Linda White & Martha Stewart
CRUST: combine in a food processor -
1 1/4 cups flour
1/2 cup butter, chilled and cut into small pieces
1/2 tsp salt
1/2 tsp ground oregano
1/2 tsp dried basil
1/2 tsp onion powder
Add 1/8 - 1/4 cup ice water and pulse the mixture until a soft dough forms (not dry, not sticky)
Shape into a ball, cover with waxed paper and refridgerate for 4 hours.
Roll out dough to fit pan. You may use either a 9" pie pan, a 10"tart pan with a removable bottom, or a 9x13 rectangle. Form dough into pan, spreading out to all of the edges.
Sprinkle crust with 1/2 cup shredded cheese - I like to use 4 cheese Italian blend with a little sharp cheddar thrown in. Cover the surface in 1/4" tomato slices, over lapping and in a pretty design. Sprinkle with another 1/2 cup shredded cheese. Drizzle with about a TBS of olive oil. Season with salt & pepper.
Bake at 400 degrees for about 40 -45 minutes. Let cool about 15 minutes before serving.
We eat it hot, warm or even cold if there's any leftover. You may want to make two!
Also looks beautiful if you use a variety of tomatoes: red, yellow, orange...
Monday, July 5, 2010
Wednesday, June 30, 2010
CUCUMBER SALAD
CUCUMBER SALAD
Syrup: combine 2 cups sugar and 1 cup white vinegar, cook for 2-3 minutes stirring constantly. Set aside and let cool.
Thinly slice 3 large cucumbers and one onion. Add to syrup and chill.
Syrup: combine 2 cups sugar and 1 cup white vinegar, cook for 2-3 minutes stirring constantly. Set aside and let cool.
Thinly slice 3 large cucumbers and one onion. Add to syrup and chill.
Saturday, June 26, 2010
CHERRY ALMOND BLONDIES
CHERRY ALMOND BLONDIES
Melt together in a large pot:
1 stick butter
2 cups brown sugar
remove from heat and let cool slightly
In a small bowl stir 2 eggs with a fork
Add eggs to brown sugar/butter mixture
Add:
2 tsp baking powder
1 tsp salt
1 tsp almond extract
1/2 tsp vanilla
Stir until just blended, then add:
1/2 slivered almonds
1/2 cup dried cherries (chopped)
1/4 - 1/2 cup chocolate chips (optional)
Stir until just blended, then add:
2 cups flour
Pour into 13"x 9" greased baking pan.
Bake at 350 for about 40 minutes or until toothpick shows blondies are done.
Cool before cutting.
Melt together in a large pot:
1 stick butter
2 cups brown sugar
remove from heat and let cool slightly
In a small bowl stir 2 eggs with a fork
Add eggs to brown sugar/butter mixture
Add:
2 tsp baking powder
1 tsp salt
1 tsp almond extract
1/2 tsp vanilla
Stir until just blended, then add:
1/2 slivered almonds
1/2 cup dried cherries (chopped)
1/4 - 1/2 cup chocolate chips (optional)
Stir until just blended, then add:
2 cups flour
Pour into 13"x 9" greased baking pan.
Bake at 350 for about 40 minutes or until toothpick shows blondies are done.
Cool before cutting.
Thursday, June 17, 2010
Lemon Filled Cupcakes
Cupcakes - OK I use a box mix. The trick is not to cook them too long. I have NEVER cooked a cupcake for more than 16 minutes... You may use a white, yellow or lemon mix.
Filling -
1 jar of lemon curd (10oz)
marscapone cheese (80z)
mix together until smooth, cut the end off a gallon-sized ziplock freezer bag and insert a wilton #230 fillilng tip. Spoon mixture into bag. Squeeze into top of cooled cupcakes. It's OK if the filling bubbles up a bit on the top of the cupcake.
Frosting -
1 stick of butter (room temperature)
1 1lb box of powdered sugar
all of the remaining filling (just squeeze it right into the frosting bowl)
juice of one lemon
Mix together until smooth and creamy. Prepare another bag for the icing using a wilton #1M
Starting on the outer edge of the cupcake pipe the icing around the top while swirling in towards the center. Finish off with a sprinkling of yellow-dyed sugar.
Filling -
1 jar of lemon curd (10oz)
marscapone cheese (80z)
mix together until smooth, cut the end off a gallon-sized ziplock freezer bag and insert a wilton #230 fillilng tip. Spoon mixture into bag. Squeeze into top of cooled cupcakes. It's OK if the filling bubbles up a bit on the top of the cupcake.
Frosting -
1 stick of butter (room temperature)
1 1lb box of powdered sugar
all of the remaining filling (just squeeze it right into the frosting bowl)
juice of one lemon
Mix together until smooth and creamy. Prepare another bag for the icing using a wilton #1M
Starting on the outer edge of the cupcake pipe the icing around the top while swirling in towards the center. Finish off with a sprinkling of yellow-dyed sugar.
Strawberry Rhubarb Pie
STRAWBERY RHUBARB PIE
Filling:
2 cups strawberries, halved (quartered if large)
1 cup rhubarb (cut into 1/2" pieces)
toss with 1 cup sugar, 1/2 cup flour and 1/2 tbs orange juice
Prepare Grandma B's pie crust (See November 2009 for recipe)
Bake at 425 for 45 minutes crust should be golden and filling should be bubbling
Filling:
2 cups strawberries, halved (quartered if large)
1 cup rhubarb (cut into 1/2" pieces)
toss with 1 cup sugar, 1/2 cup flour and 1/2 tbs orange juice
Prepare Grandma B's pie crust (See November 2009 for recipe)
Bake at 425 for 45 minutes crust should be golden and filling should be bubbling
Friday, May 14, 2010
COCONUT CAKE
COCONUT CAKE
Combine in a mixing bowl:
2 sticks of butter
1/2 cup butter flavored Crisco
3 cups sugar
Add 6 eggs one at a time beating at least one minute between each
Add 1 tsp vanilla
Add 1 cup flour and mix
Add 1/2 cup cream of coconut and mix
Add 1 cup flour and mix
Add 1/2 cup cream of coconut and mix
Add 1 cup flour and mix
Pour batter into greased and floured Large Bundt pan (or regualr bundt pan and a loaf pan)
Bake at 275 for 1 1/2 - 2 hours until done. Use toothpick test - you want a moist cake.
Remove from pan and let cool on rack
Coconut Cream Glaze:
Combine cream of coconut and powdered sugar until you get a smooth, slightly thick but pourable glaze. add a couple of drops of lemon juice.
Spoon glaze over cooled cake and sprinkle with toasted coconut
Toasted coconut: spread shredded coconut on a cookie sheet and bake in a hot oven, stirring often, until coconut is toasted.
Combine in a mixing bowl:
2 sticks of butter
1/2 cup butter flavored Crisco
3 cups sugar
Add 6 eggs one at a time beating at least one minute between each
Add 1 tsp vanilla
Add 1 cup flour and mix
Add 1/2 cup cream of coconut and mix
Add 1 cup flour and mix
Add 1/2 cup cream of coconut and mix
Add 1 cup flour and mix
Pour batter into greased and floured Large Bundt pan (or regualr bundt pan and a loaf pan)
Bake at 275 for 1 1/2 - 2 hours until done. Use toothpick test - you want a moist cake.
Remove from pan and let cool on rack
Coconut Cream Glaze:
Combine cream of coconut and powdered sugar until you get a smooth, slightly thick but pourable glaze. add a couple of drops of lemon juice.
Spoon glaze over cooled cake and sprinkle with toasted coconut
Toasted coconut: spread shredded coconut on a cookie sheet and bake in a hot oven, stirring often, until coconut is toasted.
Thursday, February 4, 2010
Cheesy Vegetable Soup
CHEESY VEGETABLE SOUP
based on a recipe from Melinda Gassman
Simmer in a medium soup pot until tender, do not drain:
32 oz Vegetable broth
1 20 oz bag of Simply Potatoes Shredded Hash Browns
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 tsp salt
1/2 tsp ground pepper
In a Large soup pot make a white sauce:
1/2 cup butter
1/2 cup flour
cook until frothy stirring constantly
then add slowly (stirring constantly):
2 cups heavy cream
2 cups milk
let thicken then add:
20 oz shredded sharp cheddar cheese
vegetables and broth
1 14.5 oz can creamed corn
1 cup frozen corn.
Heat Thru - Do Not Boil
serves 10-12
Enjoy!
based on a recipe from Melinda Gassman
Simmer in a medium soup pot until tender, do not drain:
32 oz Vegetable broth
1 20 oz bag of Simply Potatoes Shredded Hash Browns
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 tsp salt
1/2 tsp ground pepper
In a Large soup pot make a white sauce:
1/2 cup butter
1/2 cup flour
cook until frothy stirring constantly
then add slowly (stirring constantly):
2 cups heavy cream
2 cups milk
let thicken then add:
20 oz shredded sharp cheddar cheese
vegetables and broth
1 14.5 oz can creamed corn
1 cup frozen corn.
Heat Thru - Do Not Boil
serves 10-12
Enjoy!
Thursday, January 14, 2010
BROWNIES with CHOCOLATE FUDGE FROSTING
BROWNIES with CHOCOLATE FUDGE FROSTING
recipe from Mary Kate & Kathy Kearney
BROWNIES:
Melt together in a medium saucepan:
2/3 cup butter
4 1oz squares of unsweetened chocolate
let cool slightly then gradually add:
2 cups sugar, stirring well after each addition.
Add one at time stirring well after each: 4 eggs
Add 1 cup flour
Optional: 1 cup walnuts or 1 bag chocolate chips or both!
Pour into a greased and floured 9x13 pan and bake at 325 for 25-30 minutes
Let cool
CHOCOLATE FUDGE FROSTING:
Melt together in a medium saucepan:
3 TBS butter and 1 1oz square of unsweetened chocolate
Add: 1/2 cup packed brown sugar, 1/4 cup water, 1/2 tsp salt
Bring to a boil and cook for 3 minutes stirring constantly.
Remove from heat
Stir in: 1 tsp vanilla
Let cool
Stir in 2 cups powdered sugar. You may add more sugar if too runny or add a tiny bit of milk if too thick.
Frost the cool brownies, cut and enjoy
recipe from Mary Kate & Kathy Kearney
BROWNIES:
Melt together in a medium saucepan:
2/3 cup butter
4 1oz squares of unsweetened chocolate
let cool slightly then gradually add:
2 cups sugar, stirring well after each addition.
Add one at time stirring well after each: 4 eggs
Add 1 cup flour
Optional: 1 cup walnuts or 1 bag chocolate chips or both!
Pour into a greased and floured 9x13 pan and bake at 325 for 25-30 minutes
Let cool
CHOCOLATE FUDGE FROSTING:
Melt together in a medium saucepan:
3 TBS butter and 1 1oz square of unsweetened chocolate
Add: 1/2 cup packed brown sugar, 1/4 cup water, 1/2 tsp salt
Bring to a boil and cook for 3 minutes stirring constantly.
Remove from heat
Stir in: 1 tsp vanilla
Let cool
Stir in 2 cups powdered sugar. You may add more sugar if too runny or add a tiny bit of milk if too thick.
Frost the cool brownies, cut and enjoy
Almond Cake
ALMOND CAKE
recipe from Sherry McKinnon
makes 2 one-layer cakes; recipe cannot be divided - so plan to give one away or freeze for later.
Cream together:
1 cup butter (room temperature)
2 cups sugar
Add and mix:
3 eggs
Add:
1 tsp salt
1 tsp real Almond Extract
Stir in:
2 cups flour
Divide mixture in half, flatten each half into a greased 9 inch pie pan. Sprinkle with slivered or chopped almonds. Lightly press almonds into the surface of the cake.
Bake at 350 for 30 - 40 minutes or until golden on top.
Enjoy!
recipe from Sherry McKinnon
makes 2 one-layer cakes; recipe cannot be divided - so plan to give one away or freeze for later.
Cream together:
1 cup butter (room temperature)
2 cups sugar
Add and mix:
3 eggs
Add:
1 tsp salt
1 tsp real Almond Extract
Stir in:
2 cups flour
Divide mixture in half, flatten each half into a greased 9 inch pie pan. Sprinkle with slivered or chopped almonds. Lightly press almonds into the surface of the cake.
Bake at 350 for 30 - 40 minutes or until golden on top.
Enjoy!
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