Posted by Trish | Under Appetizers, Condiments, Sauces
Tuesday Aug 17, 2010
Submitted by Heresy
| 1 c. chopped dried figs |
|
½ c. water |
| 1 tbsp olive oil |
|
1 tbsp balsamic vinegar |
| 1 tsp dried rosemary |
|
1 tsp dried thyme |
| ¼ tsp cayenne pepper |
|
2/3 c. chopped kalamata olives |
| 2 cloves garlic, minced |
|
1/3 c. chopped toasted walnuts |
| 1 (8 oz.) package cream cheese |
|
Salt & pepper to taste |
1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives & garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.
Posted by Trish | Under Confections, Dessert
Friday Aug 13, 2010
Submitted by Cre8ive
Serves 16
| 2/3 c. mild honey |
|
1/3 c. unsweetened cocoa powder |
| ½ c. white whole wheat flour |
|
¼ tsp aluminum free baking powder |
| ¼ tsp baking soda |
|
¼ tsp salt |
| ½ c. unsweetened applesauce |
|
2 tbsp olive oil |
| 1 large egg |
|
¾ tsp pure vanilla extract |
1. Preheat oven to 350°F. Spray an 8″ square pan with olive oil. Set aside.
2. Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
3. Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
4. In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
5. Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days)
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Nutritional Facts: calories: 82.8 fat: 2.3 g protein: 1.3 g carbohydrates: 16.2 g fiber: 1.2 g
Posted by Trish | Under Confections, Dessert
Tuesday Aug 10, 2010
Submitted by Marilyn Braunger
| 4½ c. sugar |
|
12 oz. Carnation milk |
| ½ stick real butter |
|
24 oz. chocolate chips |
| 16 oz. Hershey’s candy bars |
|
1 large glass jar marshmallow creme |
Break the Hershey’s candy bars into small pieces. Put all ingredients into a very large mixing bowl. Bring to a boil the sugar, milk, & butter & boil for 5 minutes, stirring constantly. Pour hot mixture over chocolate, Hershey’s, & marshmallow mixture; stir until melted.
Put part of the fudge in an 8″ square buttered glass dish & add nuts to the remainder. Put the remainder in a 9″x13″ buttered glass dish.
Posted by Trish | Under Condiments, Dips
Friday Aug 6, 2010
Submitted by Michelle Fawver
Makes approximately 10 pints
| 12 c. tomatoes |
|
6 c. onions |
| 2-10 jalapenos peppers (to taste) |
|
5 cloves garlic |
| 2 c. green bell peppers |
|
3 tbsp non-Iodized salt |
| ¼ c. sugar |
|
1 c. apple cider vinegar |
Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand. Mix all ingredients together. Test for degree of “hotness” by adding chopped jalapenos one at a time. Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.
Chef’s Note: Use real apple cider vinegar – the flavored stuff is not the same. Make sure to have plenty of tortilla chips on hand, as the salsa is even better fresh than canned! Wear rubber gloves when handling the peppers.
Posted by Trish | Under Cakes, Dessert
Monday Aug 2, 2010
Submitted by Marilyn Braunger
| 2 1/3 c. sugar |
|
½ c. water, boiling |
| ½ c. shortening, softened |
|
1 1/3 tsp salt |
| 3 eggs |
|
2 1/3 c. sifted flour |
| 2½ tsp baking powder |
|
1 tsp vanilla extract |
| ½ c. cream |
|
6 tbsp butter |
| 3 c. sifted powdered sugar |
|
|
Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.
Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.
Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour
