Posted by Trish | Under Breakfast, Entrees
Thursday Sep 29, 2011
Submitted by Gary Floyd
Makes 12
Ingredients
| 1½ c. cake flour |
|
t tbsp cake flour, reserved |
| ¼ tsp salt |
|
1 tbsp baking powder |
| 3 tbsp sugar |
|
1½ c. evaporated milk |
| 1 lemon |
|
1 large egg |
| 1½ vanilla extract |
|
butter |
| maple syrup |
|
|

Directions
- Heat griddle or skillet over medium to low heat. In a large bowl combine flour, salt, baking powder, & sugar.
- In another bowl, combine evaporated milk, lemon juice, & lemon zest. Let rest for 4-5 minutes. Add egg, vanilla, & melted butter. Lightly stir to blend.
- Gently combine wet & dry ingredients (wet into dry). Stir to blend ingredients. Add more milk if batter seems too thick. Do not make too thin of a batter.
- Melt a dab of butter on heated skillet/griddle. Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side). Serve with softened butter & syrup of choice.
Chef’s Note: You can substitute buttermilk for the evaporated milk & lemon juice & zest.
Posted by Trish | Under Confections, Dessert
Tuesday Sep 27, 2011
Submitted by Debbie Kruse
Ingredients
| 2 cans creamed corn |
|
4 eggs, slightly beaten |
| 2/3 c. sugar |
|
6 tbsp flour |
| 2 tsp salt |
|
½ tsp nutmeg, ground |
| ½ tsp black pepper |
|
1 c. milk |
| 2 tbsp butter |
|
|
Directions
- Preheat oven to 350°F. Butter or spray 9″x9″ baking dish (or other appropriate sized casserole dish).
- In a large bowl, mix together creamed corn, eggs, sugar, flour, salt, nutmeg, black pepper, & milk. Pour mixture into the prepared baking dish.
- Slice the butter in half & place the slices on top, separated. Bake for 1 hour or until golden brown on top. The center of the pudding may still appear to be loose due to the butter, but the edges should appear done.
- Server warm.
Chef’s Note: May also be prepared ahead of time and re-heated before service.
Posted by Trish | Under Dinner, Sides, vegetarian
Friday Aug 19, 2011
Submitted by Joe
Serves 2
Ingredients
| 1 acorn squash |
|
½ c. quinoa |
| 1 c. water |
|
1 bunch kale |
| 3 tbsp butter |
|
salt, pepper, & red chili pepper to taste |
Directions
1. Preheat oven to 375°F. Cut the acorn squash in half, remove the seeds & clean out the center. Add salt & pepper to the flesh of the squash & place 1 tbsp of butter into the cavity of each squash half.
2. Once the oven is ready, place the squash flesh side up on a baking sheet or casserole dish & bake for 45 minutes.
3. Put the quinoa into a bowl or container & fill it with water until the quinoa is covered. Set aside.
4. Remove the stalks from the kale & discard them. Rough chop the kale leaves & place into a skillet over medium heat along with 1 tbsp of butter. Add salt, pepper, & crushed red pepper to taste & saute until the kale is dark green & wilted, approximately 5-10 minutes.
5. Drain the water from the quinoa. Pour 1 c. of water in a pot, salt the water liberally & bring to a boil. Once boiling, add the quinoa & kale, stirring together. Place a cover on the pot & reduce the heat to low.
6. Remove the squash from the oven. Spoon the quinoa & kale mixture into the cavity of each squash half & serve.
Chef’s Note: Spinach can be substituted for kale if desired.
Posted by Trish | Under Dinner, Sides
Monday Aug 15, 2011
Submitted by Joe
Serves 2-4
Ingredients
| 1 c. butternut squash, cubed |
|
3 tbsp butter |
| ½ onion, minced |
|
2 garlic cloves, minced |
| 1 c. Arborio rice |
|
1/3 c. dry white wine |
| ¼ c. Parmesan cheese, grated |
|
¼ c. Pecorino Romano cheese, grated |
| salt & ground black pepper to taste |
|
3 c. hot vegetable stock |
Directions
1. Place squash cubes & 1 tbsp of butter into a skillet over medium heat. Stir occasionally until cooked through (roughly 10 minutes) then remove from heat & set aside.
2. Melt remaining butter in a saucepan over medium-high heat. Add onion & garlic; cook & stir for 2 minutes until they begin to soften, then stir in the rice. Continue cooking & stirring until the rice is glossy from the butter, & the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in 1/3 of the hot vegetable stock; reduce heat to medium. Cook & stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, & continue stirring until it has been absorbed.
4. Finally, pour in the remaining stock & butternut squash, & continue stirring until the risotto is creamy. Stir in the Parmesan cheese, & season to taste with salt & pepper. Finally top each individual serving with Pecorino Romano cheese.
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.