FoodAskew

Fig & Olive Tapenade

Trish — Tue, 17 Aug 2010 19:00:49 +0000

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.

Jillian Michael Brownies

Trish — Fri, 13 Aug 2010 19:00:05 +0000

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

Fudge

Trish — Tue, 10 Aug 2010 19:00:19 +0000

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.

Michelle’s Classic Salsa

Trish — Fri, 06 Aug 2010 19:00:11 +0000

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.

Burnt Sugar (Caramel) Cake

Trish — Mon, 02 Aug 2010 19:00:56 +0000

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

Nutmeg Feather Cake

Trish — Thu, 29 Jul 2010 19:00:15 +0000

Submitted by Marilyn Braunger

¼ c. butter		¼ c. shortening
¼ tsp salt		1½ c. sugar
½ tsp vanilla extract		3 eggs
2 c. sifted all-purpose flour		1 tsp baking soda
1 tsp baking powder		1½-2 tsp ground nutmeg
1 c. buttermilk or sour milk

Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.

Sugar Cookies

Trish — Sun, 25 Jul 2010 19:00:52 +0000

Submitted by Marilyn Braunger

1 c. butter flavored Crisco		1 c. sugar
1 egg		2 c. flour
½ tsp baking soda		½ tsp salt
½ tsp cream of tartar		1 tsp vanilla extract
colored sugar

Blend Crisco & sugar; add egg & mix well. Add remaining ingredients & blend. Roll into walnut size balls. Roll into colored sugar & flatten with a glass. Bake 7-10 minutes in preheated 350°F oven.

Rocky Road Bars

Trish — Wed, 21 Jul 2010 19:00:26 +0000

Submitted by Michelle Fawver

1 c. butter or margarine		1 c. water
3 tbsp cocoa		½ c. buttermilk or sour milk
2 c. sugar		2 c. flour
2 eggs		1 tsp baking soda
dash of salt

Topping

2-3 c. mini marshmallows

¾ c. chopped walnuts

Frosting

½ c. butter or margarine		7½ tbsp milk
3 tbsp cocoa		6½ c. powdered sugar

Combine butter, water, & cocoa & bring to a boil. Mix all ingredients, except topping & frosting ingredients, well (batter will be thin). Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.

Bring to a boil the butter & milk from the frosting ingredients. Add additional frosting ingredients & beat until smooth. Frost bars.

Chocolate Chip Cookies

Trish — Sat, 17 Jul 2010 19:00:48 +0000

Submitted by Mary Clare Fawver

4 c. flour		1½ tsp baking soda
1 tsp salt		1½ c. butter
1¼ packed brown sugar		1¼ c. sugar
3 eggs		1½ tsp vanilla extract
2 c. chocolate chips

Heat oven to 350°F. Cream butter & sugar. Add eggs & vanilla extract. Add dry ingredients. Add chocolate chips. Bake about 10 minutes.

Toasted Butter Pecan Cake

Trish — Fri, 09 Jul 2010 19:00:46 +0000

Submitted by Monica Fawver

1 c. butter, softened		2 c. chopped pecans, toasted
2 c. sugar		4 eggs
2 tsp vanilla extract		3 c. flour
2 tsp baking powder		½ tsp salt
1 c. milk

Frosting

8 oz. cream cheese, softened		1 c. butter, softened
2 lb. powdered sugar		2 tsp vanilla extract
2-3 tbsp milk		2/3 c. chopped pecans, toasted

In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.

For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.