TOMATO TART

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...

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.

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.

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.

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

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.

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!