LEMON ICE CREAM

LEMON ICE CREAM

Makes 1 gal

In a large mixing bowl combine:

6 eggs - lightly beaten
3 cups light karo
3 cups sugar
6 cups heavy cream
2 cups lemon juice (about 8 lemons)
3/4 tsp salt
6 tsp vanilla

Mix well and pour into your ice cream freezer. Then add up to 7 1/2 cups whole milk  - enough until you hit your machine's "full line".  Stir well to integrate the milk into your mixture. Freeze according to your usual ice cream maker directions.

CHICKEN WINGS

CHICKEN WING RECIPE

4 lbs bag of frozen chicken wings 

23 oz bottle of Franks Red Hot Sauce or Texas Pete's Hot Sauce

4 TBS Soy Sauce

2 tsp onion powder

2 tsp garlic powder

Pam Spray

Thaw and drain the wings. 

Mix soy sauce and spices into the hot sauce in a bowl.

Pour half of the prepared sauce over the wings and marinate for at least 30 minutes up to overnight. And mix it around once in a while for even distribution. Reserve remaining sauce.

When ready to bake: Pre-heat oven to 450. Cover cookie sheets with heavy Aluminum foil and spay generously with Pam. Arrange wings on tray (this is 2-3 trays worth depending on tray size). Baste with 1/2 of reserved sauce. (Throw out the sauce it was marinated in - bacteria!) Cook 30 minutes, flip over each wing with tongs, baste again with remaining sauce, swap trays bottom rack to top and top rack to bottom. Cook 30 minutes.

Serve with your favorite blue cheese dip and celery sticks.

Zucchini Relish

·          

     Zucchini Relish 

      Based on a recipe from the Greenjacket Ranch

      Prep time: 12 hours 

      Cooking time: 15 minutes

      Makes 4 Quarts 

    

    Shredded Zucchini  (approx. 12 cups) could be 6 small or 1 extremely large

·         4 Med Onions - shredded

·         4 Bell Peppers ( 2 red and 2 green)  - small dice

·         2 Carrots - shredded

·         5 TBS Salt

·         2 ½ Cups White Vinegar

·         6 Cups Sugar

·          1 tsp Nutmeg*

       1 tsp Turmeric

·         1 tsp Dry Mustard

·         1 tsp Celery Seed

·         ½ tsp Pepper

·         4 TBS Cornstarch

Grate/shred zucchini and onions. Sprinkle with 5 TBS of salt and let sit about 12 hours.  

Rinse off salt, and drain. 

In a large kettle: mix sugar, vinegar, turmeric, dry mustard. Bring to boil.

Add zucchini, onions, and bell peppers (chopped fine), and finely grated carrots.

Boil for 2 minutes. 

(While boiling, prepare cornstarch first with cool water, then temper with some of the hot zucchini mixture.)

Add celery seed and pepper.

Add corn starch mixture, stirring constantly to avoid lumps.

Boil for approx. 10 minutes. 

 Cool slightly, then spoon into glass jars. If canning for food storage, follow your usual canning directions from this point.  Or store in glass jars in the refrigerator. It stays good for a few weeks (but rarely lasts that long!)

* optional I skip this because my husband is allergic to it.

Lemon Ailoi


1 Cup Mayonnaise
3 TBS Lemon Juice
2 TSP Stone Ground Mustard
2 TSP Minced Garlic
Salt & Pepper to Taste

Mix well, serve chilled.

ChickenShawarma

Chicken Shawarma

1 teaspoon ground coriander

1 teaspoon ground cumin

1/8 teaspoon ground cinnamon

2 tablespoons fresh lemon juice

1 package (about 1 ½ pounds) boneless, skinless chicken breasts

In a small bowl, combine coriander, cumin, paprika, cinnamon, salt and pepper. Stir in lemon juice and

garlic to make a paste. Rub all over chicken thighs (breasts cut in half). Marinate at least 1 hour or overnight.

Grill and then slice into strips. Serve on pita with tahziki, hummus, onion, tomato and cucumber

HERMITS

HERMITS
recipe by Linda Turner White

CREAM TOGETHER:
3 sticks margarine
2 cups sugar
1/4 cup molasses
1/4 cup honey

ADD:
2 eggs

ADD:
1/2 tsp salt
4 tsp baking soda
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon

ADD:
1 cup chopped walnuts
1 cup raisins

ADD:
2 1/2 cups flour
2 1/2 cups wheat flour

Form dough into 1 inch logs on un-greased cookie sheet. You may put up to 3 logs on one pan.
Bake at 375 for 15 minutes (cookies will have soft cracks)
cut into bars and cool on racks Makes about 2 1/2 dozen cookies

Lemon Basil Cake

Lemon Basil Layer Cake with Lemon Cream Frosting

 Based on a recipe by the Redd party


 For the cake: 2 c flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1/2 c whole milk, 2 ½ TBS fresh lemon juice, 1/2 c sour cream, 1/2 c butter, softened, 1 c granulated sugar, 2 large eggs, 1/3 c chopped fresh basil

 For the frosting: 1 1/4 c heavy whipping cream, 1/2 c confectioner's sugar, 1 jar of Lemon curd (8-12 oz)

Cakes: Preheat oven to 375 degrees. Coat two 8-inch round cake pans with Pam. Sift together flour, baking soda, baking powder, and salt. Stir together lemon juice and milk (milk will curdle). Beat butter in bowl of electric mixer until creamy. Gradually add sugar and beat till pale and fluffy. Add eggs one at a time, beating well after each addition. Alternating, add flour mixture, milk mixture, and sour cream in batches, mixing at low speed. Begin and end with flour mixture. Add basil and mix on low till incorporated. Divide batter between pans. Bake for 19 to 22 minutes or until tester comes out clean. Cool in pans on rack for 5 minutes, then invert onto racks.

Frosting: Beat cream and confectioner's sugar until stiff peaks form. Fold one third of whipped cream into lemon curd to lighten, then add the remaining cream and fold in gently.

Assembly: Put one layer, rounded side up, on a cake plate and spread 1/4 of the frosting and spread. Top with second layer, rounded side down, and spread frosting on top and sides. Garnish with lemon wedges and basil leaves.

This is also a terrific vanilla cake – omit the basil, add 1 ½ tsp vanilla and use whatever flavor frosting you’d like to top it off. I like it with strawberry cream cheese frosting…

BREAD PUDDING

Bread Pudding Mix in a large bowl until the sugar dissolves: 3/4 cup melted butter 2 1/4 cups white sugar 3 3/4 cups WARM milk Then add: 12 beaten eggs 1 TBS Vanilla Now add: 6-8 cups of bread torn into chunks (about 2 loaves)* Best to use old bread. I throw old bread in the freezer and save it up until I have enough. I mix white and wheat - just use whatever I have. This mixture will be VERY WET. Pour into a greased 13x9 pan and bake for 55 minutes at 350. Inserted knife will come out clean when it is done. Cool - the pudding will deflate a little bit. Mix the following in a microwave proof bowl: 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 cup butter 1/2 cup heavy cream Microwave for 3 minutes, stirring at least once. Pour over the bread pudding and let set for several hours - preferably over night. The bread pudding will absorb most of the sauce. Can serve at room temperature, or warmed up.

COCONUT FRUITCAKE BITES

Coconut FruitCake Bites In a large bowl toss together: 7 oz shredded coconut 2 tbs corn starch Stir well to coat the coconut Then add: 1/2 cup sweetened condensed milk 1 cup candied fruit 1 cup chopped walnuts 1 tsp vanilla Spoon mixture into well-greased muffin pan. Wet your fingers with water and gently press the mixture into the muffin wells. Bake at 325 for 13-15 minutes until the bites start to turn golden brown. Cool in the tins for 5 minutes. Then using a round-edged knife gently remove bites from pans and finish cooling on rack. Makes about 30 bites

TURKEY BREAD PUDDING

TURKEY BREAD PUDDING In a large bowl combine: 4-6 cups left over stuffing or equivalent fresh stuffing mix (1 large bag cooked according to package directions)broken up into pieces 2-3 cups of turkey cut into bite-sized pieces 6 large eggs - beaten with a fork 1 stick of butter - melted 2 cups milk 1/2 cup shredded Parmigiano-Reggiano cheese (or other sharp white cheese) 1 tsp salt 1 tsp sage 1 tsp onion powder 1/2 tsp ground pepper Mix together - will be soupy Pour into a greased 9x13 pan Bake at 350 for about 50-60 minutes or until mixture is golden brown and set in the middle. Serve hot and with turkey gravy (if you have any leftover)

Watermelon Gazpacho

WATERMELON GAZPACHO 5 cups seedless watermelon - chunked 3 tomatillos -paper removed cut into 4ths one half hot pepper Juice of one lime Zest of one lime 1/2 tsp salt Combine in food processor and puree. Depending on size of food processor you may have to do this in batches. Chill gazpcho before serving. Optional - garnish with lime slices or wedges.

CHOCOLATE MOUSSE

CHOCOLATE MOUSSE

Melt 9oz semi-sweet chocolate chips in microwave
Whisk in 1/3 cup lukewarm water and let cool 10 minutes

Beat 3 cups of heavy cream with 1 TBS of vanilla at a low speed until slightly thick.

Add chocolate and beat until mousse is thick.

Keep chilled in refridgerator until ready to serve*.

serves 8-10; recipe can be doubled

*Serve plain or with whipped cream or with raspberry sauce, whipped cream and a raspberry on top.

OYSTER STUFFING

OYSTER STUFFING

Melt in a large sauce pan:
1 1/2 sticks of butter

Add and sautee until translucent:
1 medium onion chopped
1/2 cup celery chopped

Stir in 12 oz fresh oysters with the juice

Pour over bag of seasoned stuffing - I use Bell's (a New England brand) but any brand is good. Use the 20 lbs turkey sized box/bag of stuffing for this recipe. DO NOT USE CORN BREAD STUFFING.

Add 3 cups of warm water*, toss with a fork to blend. Cover and let sit 5 minutes. Stuff the mixture in to the cavity of the turkey just before baking. Or put in a covered casserole and bake at 350 for 30-40 minutes.

*For a moister stuffing add up to 1/2 cup more water.

Peanut Brittle

PEANUT BRITTLE

Based on a recipe by CJ Upchurch


In a microwave safe bowl mix well:
1 cup sugar
1/2 cup light corn syrup
1 cup RAW peanuts*

Microwave for 3 minutes on high

Remove, stir and microwave for another 3 minutes on high

Remove and add:
1 TBS butter
1 tsp vanilla
1/2 tsp almond extract

Stir and microwave for another 2 minutes on high

Remove and add:
1 tsp baking soda and a dash of salt

Stir. Pour onto buttered foil-lined cookie sheet** and let set until cool.

Break up into bite sized pieces and enjoy!


* RAW peanuts can be hard to find. Try H Mart. Peanuts in the shell have usually been boiled and roasted - you must use raw peanuts or the brittle will burn.

** Prepare the sheet before you start cooking. The brittle hardens quickly.

SOUR CREAM CHOCOLATE FROSTING

SOUR CREAM CHOCOLATE FROSTING
Based on a recipe by Martha Stewart

Mix in a bowl: 2 1/4 cups powdered sugar, 1/4 cup dark cocoa powder and a pinch of salt. Set aside.

In another bowl mix: 6 oz room temperature cream cheese, 1 1/2 sticks butter - softened, on medium high speed until smooth. reduce to medium-low speed and slowly add sugar-cocoa mixture until combined. Add (in a slow, steady stream) 9 oz bittersweet chocolate, melted and slightly cooled. Add 3/4 cup sour cream; beat until combined.

Makes 4 cups of frosting. Plenty to frost a 2 layer cake or 24 cupcakes.

ONE-BOWL CHOCOLATE CAKE

ONE-BOWL CHOCOLATE CAKE
Based on a recipe by Martha Stewart

Mix in a bowl: 3/4 cup dark cocoa powder, 1 1/2 cups flour, 1 1/2 cups sugar, 1 1/2 tsp baking soda, 3/4 tsp baking powder, 3/4 tsp salt. Beat on low speed until just combined.

Add: 2 large eggs, 3/4 cup buttermilk*, 3/4 cup warm water, 3 TBS canola oil, 1 1/2 tsp vanilla. Beat until smooth - about 3 minutes. Batter will be runny.

Divide batter between 2 Baking-Pam-sprayed 8" rounds.

Bake at 350 for about 33-35 minutes. Cool in pans for 15 minutes then remove from pans and finish cooling on wire racks.

Optional - makes 24 cupcakes. Bake at 350 for about 20 minutes.

* to make 3/4 cup buttermilk: put 3/4 tsp lemon juice in a 3/4 cup measuring cup and then fill the rest of the way with milk.

Frost with SOUR CREAM CHOCOLATE FROSTING

FOCCACIA BREAD

Foccacia Bread
Recipe from Melinda Gassman

6 cups flour
2 cups warm water
¼ cup oil
1/4 cup sugar
2 tsp salt
1 ½ Tbsp yeast (2 single use packets)
6 oz. grated Parmesan cheese
2 Tbsp Italian seasonings
2 Tbsp olive oil
1/2 tsp salt


Combine 3 cups of the flour, water, oil, 2 tsp. salt, sugar, and yeast in a large mixing bowl. Mix with beaters or dough hook for 5 minutes. Add remaining 3 cups of flour and knead for 5 minutes (by hand or in mixer). In a separate bowl, combine cheese and seasonings. Add ½ of the mixture to the dough and knead it in for 2 more minutes. (Sometimes, I make it to this point the night before, spray the inside of a plastic grocery bag with non-stick spray, toss the ball of dough into the bag, tie the top up and put it in the fridge. The next day I take it out, let it warm up a little and proceed.)

Lightly cover the dough with oil and place in a bowl, and let rise for 20 minutes. (If you had it in the fridge overnight, skip that. Just start here after the dough has warmed up a little.)

Roll the dough out a little bigger than a baker’s half sheet (large cookie sheet with sides---11 x 17).

Spray the pan and place the dough in it. The dough will retract a little; make it fit the pan. Spread the olive oil on the dough. Add the last 1/2 tsp. of salt to the cheese mixture. Sprinkle the mixture over the dough. Let rise for 15 – 20 minutes.

In the meantime, preheat oven to 425 degrees. Poke the dough gently but firmly enough to leave depressions over the dough’s surface. (If you forget to do this, don’t worry about it! I usually forget.) Bake for 15 minutes, placing aluminum foil lightly over the top for the last five minutes to avoid over-browning. You might need to add a few more minutes of baking time, depending on your oven.

(This bread is really good for sandwiches. Cut in squares and split in half lengthwise.)

RICE SALAD with CUCUMBERS & GRAPES

RICE SALAD with CUCUMBERS & GRAPES
based on a recipe in the Washington Post

Cook 1 1/2 cups long-grain rice (I use basmati) in 3 cups of salted water. Rinse rice with cold water when done to bring the temp down. Drain and set aside.

While rice is cooking, combine the following in a mixing bowl:
1 large fennel bulb (also called anise) sliced thin. (Google "how to slice fennel" for a quick, easy demo)
1 small sweet onion sliced thin (can use the white part of a leek)
1 large cucumber sliced thin (I stripe the peel with a fork and leave it on for decoration)
1 bunch of seedless black grapes, halved (1-2 cups)
3 TBS raisins, golden raisins or chopped figs (soak in hot water first if not soft)
1/2 cup chopped walnuts

Dressing - emulsify in a blender or with a blender stick:
6 TBS extra virgin olive oil
2 TBS balsamic vinegar
leaves from 4 springs of flat leaf parsley
4-5 basil leaves

Pour over rice salad and mix well. Season with salt and fresh pepper to taste. Serve warm or at room temperature

BLACK CURRANT BUTTERMILK BISCUITS

BLACK CURRANT BUTTERMILK BISCUITS

Combine in a mixing bowl:
2 cups flour
1 cup sugar
1 TBS baking powder
1 tsp kosher salt

add 1 1/2 sticks of cold butter, diced and mix on low (with paddle attatchemnt if you have one - I don't) until butter is pea-sized.

in a small bowl mix 1 cup black currants with a handful of flour until currants are lightly coated with flour - set aside.

in another small bowl beat together with a fork:
1/2 cup cold buttermilk*
1 large cold egg

add egg mixture to dry mixture and mix only until just moistened, then add black currants and mix only until roughly combined.

dump mixture out onto a well-floured board and knead together 5 or 6 times. Roll dough into rectangle. With a sharp, floured knife, cut into biscuits (8 large or 16 medium or 24 small).

Put onto a baking sheet lined with parchment paper. brush with an egg wash**, sprinkle with sugar, then bake for 15 - 25 minutes at 425 (depending on size of biscuits.) Tops should brown and biscuits should be cooked through. Serve warm or at room temperature

* to make buttermilk put 1/2 tsp lemon juice or vinegar into a 1/2 cup measuring cup. then fill the est of the way with milk.

** to make an egg wash combine 1 egg with 1 TBS milk and beat with a fork.

BUTTERMILK CHEDDAR BISCUITS

BUTTERMILK CHEDDAR BISCUITS
based on a recipe from Ina Garten

Combine in a mixing bowl:
2 cups flour
1 TBS baking powder
1 1/2 tsp kosher salt

add 1 1/2 sticks of cold butter, diced and mix on low (with paddle attatchemnt if you have one - I don't) until butter is pea-sized.

in a small bowl mix 1 1/2 cups medium cheddar (grated) with a handful of flour until cheese is lightly coated with flour - set aside.

in another small bowl beat together with a fork:
1/2 cup cold buttermilk*
1 large cold egg

add egg mixture to dry mixture and mix only until just moistened, then add cheese and mix only until roughly combined.

dump mixture out onto a well-floured board and knead together 5 or 6 times. Roll dough into rectangle. With a sharp, floured knife, cut into biscuits (8 large or 16 medium or 24 small).

Put onto a baking sheet lined with parchment paper. brush with an egg wash**, then bake for 15- 25 minutes at 425 (depending on size of biscuits.) Tops should brown and biscuits should be cooked through. Serve warm or at room temperature

* to make buttermilk put 1/2 tsp lemon juice or vinegar into a 1/2 cup measuring cup. then fill the est of the way with milk.

** to make an egg wash combine 1 egg with 1 TBS milk and beat with a fork.