Spring is here and that means parties are in the air. A great spring time party is the best way to remove those winter blues. Having a springtime buffet is perfect and if you are lucky to have some warm sunny days the outside is perfect, especially under a blooming tree. Or set up the table beside a sunny window inside. Remember to bring out the pretty pastel tablecloths, cloth napkins, crystal and silver, after all it makes for enjoyable dining. Whimsical spring flowers made into beautiful arrangements, fresh pastel colors and of course don't forget the music; maybe some Beethoven's Ninth Symphony; Ode to Joy. Or even better yet, my very favorite song by Pharrell Williams - Happy. Easter is just around the corner too. What about throwing a Springtime in Paris party? Sounds ooh la la to me.
I hope you enjoy the recipes listed below. Reminder all eggs listed will be large size unless otherwise noted.
Carrot Buttermilk Pancakes
2 cups all purpose flour
2 Tbl. light brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
2 cups buttermilk
1/4 cup canola oil
1/2 tsp. pure vanilla extract
3 whole carrots, peeled and cleaned
1 tsp. pumpkin pie spice
1 (8 oz.) can crushed pineapple, partially drained
1 (8 oz.) package cream cheese, softened
Pecans, rough chopped and lightly toasted
Into a large bowl, whisk flour, brown sugar, baking powder, baking soda and salt. Into another bowl whisk eggs, buttermilk, oil and vanilla. Stir in carrots and pumpkin pie spice mixing to combine. Batter may have a few small lumps and if you feels it's too thick add just a touch more buttermilk and stir in. Heat up griddle and pour batter onto surface and cook on each side to golden brown. Remove and keep pancakes warm in 175 degree oven. Topping; place the cream cheese into a mixer and whip, stir in pineapple. To serve; place pancakes onto serving platter, top with a spoonful of cream cheese mixture and scatter on some pecans.
Cherry Streusel Cake - this is delicious for morning breakfast or brunch or even served as a dessert with freshly whipped cream or vanilla ice cream
Streusel
1/2 cup all purpose flour
1/4 cup sugar
1/2 tsp. cinnamon
4 Tbl. cold butter, cut into pieces
Cake
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter, soft
1 cup sugar
2 eggs
3/4 cup whole milk
1 tsp. pure vanilla extract
2 cups cherries or sour cherries, drained and patted dry with paper towels
Streusel; into a bowl combine flour, sugar and cinnamon and with a pastry blender cut in butter to form pea size crumbs. Cake; preheat oven to 350 degrees and butter an 8-inch round baking pan. Into a bowl combine flour with baking powder and salt. In another bowl of electric mixer beat butter and sugar until light and fluffy. Beat in eggs and then add flour mixture mixing alternating with milk and vanilla and gently fold in cherries. Add batter to prepared pan and sprinkle on streusel and bake about 50 to 55 minutes. Cool on wire rack for 10 minutes before serving.
Hot Cross Buns
2 (1/4 oz.) envelopes active dry yeast
1/2 cup warm water, about 110 degrees
1 cup warm milk, about 110 degrees
1/2 cup butter, soft
1/2 cup sugar
1/2 tsp. salt
3 eggs
1 1/2 tsp. pure vanilla extract
5 cups all purpose flour
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup currants
Glaze
2 cups powdered sugar, sifted
2 Tbl. milk
2 Tbl. fresh lemon zest, minced
1/2 tsp. pure vanilla extract
Into a large bowl combine the yeast and 1/2 cup water and let stand 5 minutes. Add milk, sugar, salt, eggs, and vanilla. Beat on medium with mixer until blended. Combine flour, cinnamon, nutmeg and ginger gradually add to mixture beating for about 2 minutes. Stir in currants and place dough into a well greased bowl turning once. Cover and let rise for 2 hours or until doubled. Punch dough down and cover and let rise for 30 more minutes. Turn dough out onto well floured work surface and roll into 1/2 inch thickness. With a 2-inch round cutter cut dough and place onto lightly greased baking sheet. Cover and let rise for 45 minutes or until doubled. Preheat oven to 350 degrees. Bake uncovered for 20 to 25 minutes or until lightly golden brown. Cool rolls then pipe sugar glaze in the shape of an X over top of each roll. Glaze; add powdered sugar, milk, vanilla and lemon zest to a bowl and whisk well to combine.
Delicious Honey Butter Yeast Rolls
1/4 cup warm water (110 degrees)
1 (1/4 oz.) package active dry yeast
1 tsp. honey
1 3/4 cups whole milk
2 eggs, room temp.
1/2 cup butter, melted and slightly cooled
1/3 cup honey
3 tsp. salt
6 1/2 cups all purpose flour, divided
1/2 cup butter, soft
1/4 cup honey
Mimosas
1 bottle of Champagne, chilled
2 cups fresh orange juice, chilled
1/3 cup orange liqueur
Ice cubes
Thinly sliced fresh oranges (garnish)
Combine into a pitcher Champagne, orange juice and liqueur, mixing to combine. Add ice cubes to Champagne glasses and add Champagne mixture. Garnish with orange slices if desired.
Champagne With Fruit - Did you know Champagne was once called devil wine (vin diable) not because of what it did to people, but for what is did to its casks. The wine would "blow out the barrels" in the monasteries when warm weather got fermentation well under way. The best part about cooking with Champagne is that recipes rarely, if ever call for a whole bottle. This means that the goings on in the kitchen can turn very festive!
6 small ruby red grapefruits, peeled and sectioned
1 pint of raspberries
1 pint of blackberries
2 Tbl. sugar
4 kiwi, peeled and sliced
2 cups chilled champagne
Mint sprigs, garnish
Make sure you peel the grapefruit over a large bowl to catch the juices. Sieve half of the raspberries into the bowl and add the remaining raspberries whole, add blackberries. Sprinkle over the sugar and mix gently. Cover and refrigerate. Just before serving, gently stir in the kiwi slices and slowly pour the chilled Champagne over the fruit and mix gently. Serve in beautiful crystal glasses and garnish with mint.
Delicious and Flavorful Sangria
1/3 cup brandy
1/3 cup peach schnapps
1 Tbl. sugar
2 (750 mil.) bottles of white Rioja wine, chilled
1 fresh lemon, thinly sliced
1 juicy navel orange, quartered and sliced
1 green apple, cored and sliced
1 ripe juicy peach, peeled and slice
1 (12 oz.) bottle sparkling water, chilled
Combine brandy, schnapps and sugar into a large beautiful pitcher and stir to dissolve sugar. Stir in wine and fruit. Chill for about 3 hours then stir in sparkling water. Serve in beautiful crystal glasses. I guarantee you will love this beverage.
Cheesy Cauliflower Soup
1 large head cauliflower, cored and chopped into small florets
2 Tbl. butter
1 yellow onion, chopped
5 cups chicken stock (good quality)
1/2 cup heavy whipping cream
8 oz. sharp white cheddar cheese, grated (plus extra for garnish)
salt and freshly ground black pepper
Pinch of cayenne or Tabasco
Fresh chives, minced (garnish)
Homemade croutons (garnish)
Into a large Dutch oven add butter and melt, add a drizzle of olive oil and add onions sauteing for about 5 minutes or until soft. Add cauliflower and stock. Bring to a boil and reduce to simmer uncovered for about 30 minutes. With an immersion blender puree soup until smooth and creamy. Mix in cheese to melt, heavy whipping cream and pinch of cayenne or Tabasco. If you feel you need any more stock you can mix a little into soup. Taste and season with salt and pepper. Place into bowls and garnish with extra cheese, chives and croutons.
Spicy Shrimp Citrus Appetizer
4 lbs. large fresh shrimp, unpeeled
2 fresh lemons, halved
2 fresh limes, halved
1/2 half a orange, juiced
1 Tbl. red pepper flakes
2 cups fresh orange juice
2 cups fresh grapefruit juice
2 cups fresh pineapple juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 fresh lemon, sliced
1 juicy orange, sliced
1 fresh lime, sliced
1 grapefruit, sliced
Green leaf lettuce
Sauce
2 cups mayonnaise
2 Tbl. grated onion
2 Tbl. fresh lemon zest
3 Tbl. fresh lemon juice
1 Tbl. prepared horseradish
1 1/2 tsp. Worcestershire sauce
1/4 tsp. red pepper flakes
1 tsp. Tabasco
2 scallions, minced including green part
Combine lemon halves, lime halves, orange halve and 1 Tbl. red pepper flakes into a large Dutch oven with salted water, bring to a boil and add shrimp cooking about 3 minutes or until shrimp turn pink. Plunge the shrimp into an ice water bath to stop cooking and drain well. Peel shrimp leaving tail on, clean and devein. Combine orange juice, grapefruit juice, pineapple juice, lemon juice, lime juice, sliced lemon, sliced orange, sliced lime, sliced grapefruit and 1 tsp. red pepper flakes into a large shallow baking dish and add cooked shrimp. Cover with plastic wrap and chill for 1/2 hour. Drain off liquid. Arrange lettuce leaves onto serving platter and pile on marinated shrimp and serve with sauce. Sauce; into a bowl combine sauce ingredients, stirring to combine and refrigerate until service.
Brie with Figs and Honey - mmmmm - easy and delicious
1 large round of brie cheese
1/4 cup honey
2 sprigs fresh thyme, plus more for garnish
6 fresh ripe figs, quartered
French baguette, sliced and lightly toasted
Preheat oven to 375 degrees. Into a small saucepan add honey and thyme, bring to a simmer and keep warmed. Place the brie onto a baking sheet and bake for about 20 to 30 minutes. Transfer brie to a serving plate and top with figs, drizzle with warm thyme honey and garnish with fresh thyme. Serve with baguette.
Ladies Who Lunch Curried Chicken Sandwiches (crusts off, well of course)
5 cups cooked chicken, finely chopped (I usually roast chicken breasts, seasoned with salt and pepper), but you can use dark meat too or you can also use roasted turkey
2 (8 oz.) packages cream cheese, soft
1/4 to 1/2 cup mayonnaise
3/4 cup dried cherries, finely chopped
6 scallions, minced including green part
2 celery ribs, thinly sliced lengthwise then chopped including leafy green tops
1/4 cup slivered almonds, lightly toasted
1 Tbl. curry paste
2 tsp. freshly grated ginger, minced
1 tsp. fresh lemon zest
1 tsp. fresh lemon juice
1/4 cup fresh parsley, finely chopped
salt and freshly ground black pepper
48 slices of really good quality white bread
Mayonnaise or soft butter to spread onto bread slices - I use light coating of mayonnaise
Into a bowl beat cream cheese to fluffy, then beat in mayonnaise, curry, ginger, lemon zest, lemon juice, salt and pepper. Stir in chicken, cherries, scallions, celery, almonds and parsley. Taste and adjust seasonings. Spread mixture over 1 side of 24 pieces of bread and top with remaining slices. Trim crusts and cut sandwiches into 4 rectangles with sharp serrated knife. You will need to use paper towels between cuts to wipe off knife. Arrange onto pretty serving platter and garnish with sprigs of fresh parsley.
Italian StrataDelicious Honey Butter Yeast Rolls
1/4 cup warm water (110 degrees)
1 (1/4 oz.) package active dry yeast
1 tsp. honey
1 3/4 cups whole milk
2 eggs, room temp.
1/2 cup butter, melted and slightly cooled
1/3 cup honey
3 tsp. salt
6 1/2 cups all purpose flour, divided
1/2 cup butter, soft
1/4 cup honey
Into a bowl combine, water, yeast and 1 tsp. honey let stand 5 minutes until mixture bubbles. Heat the milk in a saucepan to 110 degrees. Stir warm milk, eggs, 1/2 cup butter, 1/3 cup honey and salt into a bowl of electric mixer blending well. Add yeast mixture stirring to combine. Gradually add 5 cups of flour beating using paddle attachment. Beat 3 minutes, cover with plastic wrap and let stand 1 hour. Uncover dough and add remaining flour beating for 5 minutes. Dough will be sticky. Transfer dough to a lightly greased large mixing bowl. Cover with plastic wrap and let rise in warm place for 1 hour or doubled in bulk. Punch dough down and turn out onto a well floured work surface and roll into 28 balls using about 1/4 cup of dough per ball. Place balls onto lightly greased pans and cover with clean kitchen towel until doubled in size. Preheat oven to 400 degrees. Stir together the 1/2 soft butter and honey. Bake rolls for about 12 minutes or until golden brown. Brush tops with honey butter. Note: if you don't care for the honey butter you don't have to brush rolls with it.
Gruyere Breakfast Strata
4 eggs
4 egg whites
1 cup whole milk
2 Tbl. Dijon
1 tsp. fresh rosemary, minced
salt and freshly ground black pepper
Tabasco, to taste
5 cups fresh baby spinach
6 slices good quality bread, 1-inch cubes
2 cups black forest ham, medium dice
1 cup crimini mushrooms, sliced
1 cup Gruyere cheese, shredded
1/2 cup goat cheese, crumbled
3 scallions, sliced including green part
1/4 fresh parsley, chopped
Preheat oven to 375 degrees. Lightly spray a 13x9 baking dish with cooking spray. Into a saute pan add a drizzle of olive oil and pat of butter, add mushrooms and cook until nicely browned, add ham and cook a couple of minutes. Into a bowl whisk the eggs, whites and milk. Whisk in mustard, rosemary, pepper, salt and Tabasco, stir in goat cheese. Into a large bowl add bread, spinach, ham, cooked mushrooms, parsley and scallions. Add the egg mixture to the bread mixture and stir to combine. Place this into the 13x9 pan and push down with a spoon. Cover with foil. Bake about 45 minutes or until custard is set. Remove foil and sprinkle with Gruyere and continue baking without foil for another 15 to 20 minutes. Remove to cooling rack for a few minutes, then cut into pieces. Serve with Mimosas, fruit salad and muffins.
Gruyere Breakfast Strata
4 eggs
4 egg whites
1 cup whole milk
2 Tbl. Dijon
1 tsp. fresh rosemary, minced
salt and freshly ground black pepper
Tabasco, to taste
5 cups fresh baby spinach
6 slices good quality bread, 1-inch cubes
2 cups black forest ham, medium dice
1 cup crimini mushrooms, sliced
1 cup Gruyere cheese, shredded
1/2 cup goat cheese, crumbled
3 scallions, sliced including green part
1/4 fresh parsley, chopped
Preheat oven to 375 degrees. Lightly spray a 13x9 baking dish with cooking spray. Into a saute pan add a drizzle of olive oil and pat of butter, add mushrooms and cook until nicely browned, add ham and cook a couple of minutes. Into a bowl whisk the eggs, whites and milk. Whisk in mustard, rosemary, pepper, salt and Tabasco, stir in goat cheese. Into a large bowl add bread, spinach, ham, cooked mushrooms, parsley and scallions. Add the egg mixture to the bread mixture and stir to combine. Place this into the 13x9 pan and push down with a spoon. Cover with foil. Bake about 45 minutes or until custard is set. Remove foil and sprinkle with Gruyere and continue baking without foil for another 15 to 20 minutes. Remove to cooling rack for a few minutes, then cut into pieces. Serve with Mimosas, fruit salad and muffins.
Mimosas
1 bottle of Champagne, chilled
2 cups fresh orange juice, chilled
1/3 cup orange liqueur
Ice cubes
Thinly sliced fresh oranges (garnish)
Combine into a pitcher Champagne, orange juice and liqueur, mixing to combine. Add ice cubes to Champagne glasses and add Champagne mixture. Garnish with orange slices if desired.
Champagne With Fruit - Did you know Champagne was once called devil wine (vin diable) not because of what it did to people, but for what is did to its casks. The wine would "blow out the barrels" in the monasteries when warm weather got fermentation well under way. The best part about cooking with Champagne is that recipes rarely, if ever call for a whole bottle. This means that the goings on in the kitchen can turn very festive!
6 small ruby red grapefruits, peeled and sectioned
1 pint of raspberries
1 pint of blackberries
2 Tbl. sugar
4 kiwi, peeled and sliced
2 cups chilled champagne
Mint sprigs, garnish
Make sure you peel the grapefruit over a large bowl to catch the juices. Sieve half of the raspberries into the bowl and add the remaining raspberries whole, add blackberries. Sprinkle over the sugar and mix gently. Cover and refrigerate. Just before serving, gently stir in the kiwi slices and slowly pour the chilled Champagne over the fruit and mix gently. Serve in beautiful crystal glasses and garnish with mint.
Delicious and Flavorful Sangria
1/3 cup brandy
1/3 cup peach schnapps
1 Tbl. sugar
2 (750 mil.) bottles of white Rioja wine, chilled
1 fresh lemon, thinly sliced
1 juicy navel orange, quartered and sliced
1 green apple, cored and sliced
1 ripe juicy peach, peeled and slice
1 (12 oz.) bottle sparkling water, chilled
Combine brandy, schnapps and sugar into a large beautiful pitcher and stir to dissolve sugar. Stir in wine and fruit. Chill for about 3 hours then stir in sparkling water. Serve in beautiful crystal glasses. I guarantee you will love this beverage.
Cheesy Cauliflower Soup
1 large head cauliflower, cored and chopped into small florets
2 Tbl. butter
1 yellow onion, chopped
5 cups chicken stock (good quality)
1/2 cup heavy whipping cream
8 oz. sharp white cheddar cheese, grated (plus extra for garnish)
salt and freshly ground black pepper
Pinch of cayenne or Tabasco
Fresh chives, minced (garnish)
Homemade croutons (garnish)
Into a large Dutch oven add butter and melt, add a drizzle of olive oil and add onions sauteing for about 5 minutes or until soft. Add cauliflower and stock. Bring to a boil and reduce to simmer uncovered for about 30 minutes. With an immersion blender puree soup until smooth and creamy. Mix in cheese to melt, heavy whipping cream and pinch of cayenne or Tabasco. If you feel you need any more stock you can mix a little into soup. Taste and season with salt and pepper. Place into bowls and garnish with extra cheese, chives and croutons.
Spicy Shrimp Citrus Appetizer
4 lbs. large fresh shrimp, unpeeled
2 fresh lemons, halved
2 fresh limes, halved
1/2 half a orange, juiced
1 Tbl. red pepper flakes
2 cups fresh orange juice
2 cups fresh grapefruit juice
2 cups fresh pineapple juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 fresh lemon, sliced
1 juicy orange, sliced
1 fresh lime, sliced
1 grapefruit, sliced
Green leaf lettuce
Sauce
2 cups mayonnaise
2 Tbl. grated onion
2 Tbl. fresh lemon zest
3 Tbl. fresh lemon juice
1 Tbl. prepared horseradish
1 1/2 tsp. Worcestershire sauce
1/4 tsp. red pepper flakes
1 tsp. Tabasco
2 scallions, minced including green part
Combine lemon halves, lime halves, orange halve and 1 Tbl. red pepper flakes into a large Dutch oven with salted water, bring to a boil and add shrimp cooking about 3 minutes or until shrimp turn pink. Plunge the shrimp into an ice water bath to stop cooking and drain well. Peel shrimp leaving tail on, clean and devein. Combine orange juice, grapefruit juice, pineapple juice, lemon juice, lime juice, sliced lemon, sliced orange, sliced lime, sliced grapefruit and 1 tsp. red pepper flakes into a large shallow baking dish and add cooked shrimp. Cover with plastic wrap and chill for 1/2 hour. Drain off liquid. Arrange lettuce leaves onto serving platter and pile on marinated shrimp and serve with sauce. Sauce; into a bowl combine sauce ingredients, stirring to combine and refrigerate until service.
Brie with Figs and Honey - mmmmm - easy and delicious
1 large round of brie cheese
1/4 cup honey
2 sprigs fresh thyme, plus more for garnish
6 fresh ripe figs, quartered
French baguette, sliced and lightly toasted
Preheat oven to 375 degrees. Into a small saucepan add honey and thyme, bring to a simmer and keep warmed. Place the brie onto a baking sheet and bake for about 20 to 30 minutes. Transfer brie to a serving plate and top with figs, drizzle with warm thyme honey and garnish with fresh thyme. Serve with baguette.
Ladies Who Lunch Curried Chicken Sandwiches (crusts off, well of course)
5 cups cooked chicken, finely chopped (I usually roast chicken breasts, seasoned with salt and pepper), but you can use dark meat too or you can also use roasted turkey
2 (8 oz.) packages cream cheese, soft
1/4 to 1/2 cup mayonnaise
3/4 cup dried cherries, finely chopped
6 scallions, minced including green part
2 celery ribs, thinly sliced lengthwise then chopped including leafy green tops
1/4 cup slivered almonds, lightly toasted
1 Tbl. curry paste
2 tsp. freshly grated ginger, minced
1 tsp. fresh lemon zest
1 tsp. fresh lemon juice
1/4 cup fresh parsley, finely chopped
salt and freshly ground black pepper
48 slices of really good quality white bread
Mayonnaise or soft butter to spread onto bread slices - I use light coating of mayonnaise
Into a bowl beat cream cheese to fluffy, then beat in mayonnaise, curry, ginger, lemon zest, lemon juice, salt and pepper. Stir in chicken, cherries, scallions, celery, almonds and parsley. Taste and adjust seasonings. Spread mixture over 1 side of 24 pieces of bread and top with remaining slices. Trim crusts and cut sandwiches into 4 rectangles with sharp serrated knife. You will need to use paper towels between cuts to wipe off knife. Arrange onto pretty serving platter and garnish with sprigs of fresh parsley.
3 Tbl. olive oil
1 large onion, chopped
3 garlic cloves, minced
4 cups greens, such as spinach or arugula or mixture of both
1 lb. Italian bread, cut into 1/2 to 1-inch cubes
8 eggs, beaten
1 cup heavy whipping cream
1 cup shredded Provolone cheese
1 cup shredded Mozzarella cheese
1/4 cup freshly grated Parmesan cheese
salt and freshly ground black pepper
1 Tbl. dried Italian seasonings
7 slices prosciutto
Into a large saute pan add oil and onion, sauteing until soft, add garlic and cook a few minutes longer. Add greens and saute about 5 minutes season with salt and pepper. In a large bowl combine the bread, cream, beaten eggs, herbs, salt, pepper then press the bread into the liquid to absorb. Into a lightly sprayed 13x9 pan add the greens mixture (be sure to drain well so you don't have excess moisture.) Lay the prosciutto over the top. Sprinkle on cheese Provolone and Mozzarella cheeses and pour the bread soaked mixture over the top patting to even out. Cover with plastic wrap and refrigerate for 1 hour. Or you can leave overnight and bake in the morning. Preheat oven to 400 degrees, remove plastic wrap and place in oven baking about 30 minutes. Just before it's done sprinkle on Parmesan cheese and continue baking to brown and bubbling.
Romaine Chopped Salad
4 heads of Romaine hearts, chopped
1 medium red onion, julienned
1 can black olives, drained or olives of your choice
1 can garbanzo beans, drained
Pepperoncini, drained
1 cup salami, sliced into pieces
Fresh Mozzarella cheese, sliced
1 jar Giardniera (pickled Italian vegetables) drained
4 big beautiful ruby red tomatoes, quartered
Croutons, homemade are best
Dressing
1/4 cup red wine vinegar
3 garlic cloves, finely minced
1 tsp. Dijon
1 Tbl. fresh oregano, minced
1 tsp. Italian seasonings
2 Tbl. fresh grated Parmesan cheese
Salt and freshly ground black pepper
Extra virgin olive oil, about 1/2 cup (but as I've said before I like more vinegar than oil so make it to your taste
Into a large bowl add chopped lettuce, onion, olives, garbanzo beans, pickled vegetables, pepperoncini and tomatoes. Dressing; into a jar with lid add ingredients and shake well, taste and adjust flavorings. Pour some of the dressing over salad and toss, add more if needed. Place mixed salad onto serving platter, top with provolone, mozzarella and salami and garnish with croutons.
Macaroni Salad with a Twist
16 oz. large elbow macaroni
1/2 cup thinly sliced red onion
1 tsp. sugar
1/4 cup cider vinegar
12 hard boiled eggs, cooled and peeled
4 scallions, thinly sliced including green part
1/4 cup fresh parsley, chopped
1/4 cup each; chopped bread and butter pickles and baby dills
5 celery stalks, thinly sliced including leafy green tops
Dressing
1/2 cup mayonnaise
3 Tbl. Dijon
1/2 tsp. smoked paprika
salt and freshly ground black pepper
Place pasta into a pot of boiling salted water and cook al dente, drain well and rinse in cold water, repeat and drain well patting with paper towels; set aside. Into a small saucepan add red onion, vinegar and sugar. Bring to a simmer, stirring occasionally and remove from heat; set aside. Halve the eggs and remove yolks and separate whites. Rough chop the whites and set aside. Dressing; place the yolks into a medium bowl and mash well. Add mayonnaise, mustard and cooled onion mixture. Stir in 2 Tbl. water, smoked paprika and season with salt and pepper. Into a large bowl combine the chopped egg whites, pickles, celery, scallions and macaroni mixing in dressing. Taste and cover with plastic wrap and refrigerate until ready to serve. Remove and sprinkle with parsley. Note; sometimes I like to add pieces of chopped black forest ham.
Capers and Asparagus
2 lbs. asparagus, trimmed
1 Tbl. olive oil
salt and freshly ground black pepper
Dressing
1 Tbl. red wine vinegar
1/2 tsp. Dijon
1 garlic clove, minced
2 Tbl. olive oil
2 tsp. capers, rough chopped
1/4 cup basil leaves, chiffonade
Preheat grill. Place asparagus into shallow dish and add 1 Tbl. oil, salt and pepper tossing to coat. Place asparagus on grill coated with cooking spray and grill about 4 minutes, turning. Into a jar with lid combine vinegar, garlic, capers and olive oil shaking well to combine. Taste and adjust flavorings. Arrange grilled asparagus onto serving platter, drizzle over dressing and sprinkle with basil leaves.
Roasted Carrots and Parsnips
1 lb. whole carrots, peeled and sliced into thick matchsticks
1 lb. parsnips, peeled and sliced into thick matchsticks
3 Tbl. olive oil
2 Tbl. pure maple syrup
1 Tbl. grainy mustard
1 tsp. dry thyme
salt and freshly ground black pepper
Preheat oven to 400 degrees. Line a baking sheet with foil and spray foil with cooking spray. Add the carrots and parsnips to a bowl. In a small bowl add the oil, maple syrup, mustard and thyme, whisking to combine. Drizzle most of it over the vegetables in bowl and toss to coat. Spread them in a single layer onto baking sheet and season with salt and pepper. Roast for 15 to 20 minutes stirring then roast another 15 to 20 minutes until tender and caramelized. Place onto serving platter and drizzle with remaining sauce.
Savory Walla Walla Sweet Onion Pudding - my mom's recipe
1/2 cup butter
7 large Walla Walla onions, thinly sliced
6 eggs, lightly beaten
2 cups heavy whipping cream
1/2 cup freshly grated Parmesan cheese
3 Tbl. all purpose flour
2 tsp. baking powder
salt and freshly ground black pepper
2 tsp. fresh thyme, chopped
1 Tbl. sugar
Fresh parsley, chopped for garnish
Preheat oven to 350 degrees. Into a large saute pan add butter with a drizzle of olive oil, then add onions and cook stirring for about 45 minutes until beautifully caramelized, remove from heat. Into a bowl whisk eggs, cream and Parmesan. Into another bowl combine flour, baking powder, salt, pepper and thyme and gradually whisk this into the egg mixture. Stir in onions and spoon into a lightly greased 13x9 baking pan. Bake for about 40 minutes or until set. Remove from oven and garnish with parsley
Springtime In Paris Soup
1 lb. leeks, white to light green part - rinsed well in cold water and chopped
1 large yellow onion, chopped
4 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1/4 cup butter
6 cups chicken stock (good quality)
1 cup dry white wine
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1 garlic clove, finely minced
1/3 cup long grain white rice, uncooked
salt and freshly ground black pepper
1 tsp. fresh thyme
1 bunch baby spinach, stems removed and rinsed in cold water, spun dry
1 cup heavy whipping cream
Fresh chives, snipped (garnish)
Into a large Dutch oven melt butter and stir in leeks, onion and garlic cooking a few minutes until tender. Add wine and reduce a little, then add chicken stock. Add potatoes, carrots, asparagus and rice, seasoning with salt, pepper and thyme. Bring to a boil then reduce heat simmering about 45 minutes or until vegetables are tender and rice is cooked. Stir in spinach and cream and cook about 6 more minutes. Garnish with chives.
Beautiful Spring Time Salad
8 cups mixed salad greens, rinsed in cold water and spun dry
1 large mango, peeled and sliced
1 Ruby Red grapefruit, peeled and sectioned
1 basket of beautiful red strawberries, thickly sliced
1 cup fresh blackberries
1/2 cup fresh raspberries
2 large avocados, peeled, pitted and sliced
1/2 red onion, thinly julienned
Croutons, homemade are best
Dressing
1/2 (of a 10 oz.) jar seedless blackberry jam (good quality)
1/4 cup red wine vinegar
6 fresh basil leaves
1 garlic clove
salt and freshly ground black pepper
2/3 cup oil
Dressing; into a blender add dressing ingredients and pulse to combine, taste and adjust seasonings. Onto a serving platter arrange greens, and top with remaining salad ingredients, including croutons and drizzle on dressing.
Honeydew Salad
1 English cucumber, sliced in half lengthwise then slice each section into pieces
3 Tbl. fresh dill, chopped
2/3 cup feta cheese, large crumbles
1 medium honeydew melon, peeled, seeded and cut into chunks
Dressing
2 Tbl. fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp. honey
1/4 tsp. poppy seeds
1/2 cup red onion, finely minced
salt and freshly ground black pepper
Into a bowl combine lemon juice, honey, salt, pepper and poppy seeds whisking in olive oil. Taste and adjust flavorings. Add melon, cucumber, red onion and dill tossing to combine then add feta.
Fresh and Flavorful Italian Orzo
4 fresh lemons
16 oz. uncooked orzo pasta
1 large shallot, minced
3 Tbl. extra virgin olive oil
1 Tbl. Dijon
salt and freshly ground black pepper
2 cups fresh peas, steamed
1 cup snow peas, blanched and sliced
4 scallions, thinly sliced including green part
1 red bell pepper, seeded and chopped
1/2 cup black or green olives, sliced in half
1/2 cup sun dried tomatoes in oil, chopped
1 cup fresh herbs; chives, parsley, mint and basil, chopped
1/2 cup sliced almonds, lightly toasted
Zest and juice the lemons. Into a pot of boiling salted water add orzo and cook about 10 minutes, drain well and place into a large bowl. Drizzle with just a touch of olive oil and toss. Into the bowl with orzo add shallots, olive oil, Dijon, lemon juice, zest, salt and pepper. Cover with plastic wrap and refrigerate about 2 hours. Remove from refrigerator and add remaining ingredients, taste and adjust seasoning.
"It’s spring fever. That is what the name of it is. And when you’ve got it, you want — oh, you don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so! "~Mark Twain
Savory Stuffed Easter Lamb
Halibut in Coconut Curry Broth - this is one of our favorites
4 (8 oz.) thick halibut fillets
salt and freshly ground black pepper
3 shallots, minced
1 Tbl. Thai red curry paste
1 1/2 cups chicken stock (good quality)
1 (14 oz.) can coconut milk
2 cups baby spinach
2 Tbl. olive oil
1/2 tsp. sugar
1/2 cup fresh cilantro leaves
4 scallions, sliced thinly on diagonal including green part
1 small lime juiced
fresh lime wedges (garnish)
Steamed rice (serving)
Into a large deep sided saute pan add 1 Tbl. olive oil and add spinach, season with salt and pepper. Toss spinach until it wilts. Remove to a bowl and set aside. Wipe out the pan and return to heat. Add the remaining Tbl. of oil and saute the shallots for about 3 minutes, stir in the curry paste and saute about 1 minute, add the chicken stock, coconut milk and sugar. Bring to a simmer and reduce by half. Taste and adjust seasonings. Season the halibut fillets lightly with salt and pepper. Place halibut into the broth spooning some broth over the halibut. Cover and allow halibut to poach about 15 minutes or depending on thickness, but don't overcook. Ladle the spinach into 4 serving bowls and carefully remove halibut and lay on top of spinach in bowls. Then ladle on curry broth, top with cilantro, scallions and juice of the lime. Serve with steamed rice and extra limes.
1 (3 lb.) rolled boneless leg of lamb
salt and freshly ground black pepper
2 shallots, finely chopped
1/2 cup sun-dried tomatoes pack in oil, and chopped
4 tsp. fresh rosemary, finely chopped, divided
2 Tbl. fresh lemon zest
4 garlic cloves, finely minced
3 slices thick crusty bread, finely cubed
Preheat oven to 425 degrees. Into a saute pan, add a little olive oil and butter, add shallots and saute for a couple of minutes, add garlic and saute for a minute, add sun dried tomatoes, rosemary, salt and pepper. Place cubed bread into a large bowl and add sauteed mixture mixing to combine, adding some of the sun-dried tomato oil. Unroll roast and trim fat. Place the roast between 2 sheets of plastic wrap and pound to 3/4 inch thickness with a meat mallet. Sprinkle with salt and pepper. Spread the stuffing mixture evenly over roast leaving edges clear. Re-roll roast and secure with kitchen twine at 1-inch intervals. Rub remaining rosemary, some salt and pepper over roast and place on rack of roasting pan. Bake for about 30 minutes then remove and loosely cover with foil and bake an additional 25 minutes or to your desired doneness. 145 degrees in a medium-rare. Remove from oven and let rest 15 minutes before slicing and placing onto serving platter. Serve with roasted potatoes, tossed salad, rolls, vegetables and a nice Syrah wine.
Red Roasted Potatoes
3 lbs. small red potatoes, quartered
Olive oil
salt and freshly ground black pepper
4 garlic cloves, minced
2 Tbl. fresh chives
3 Tbl. white wine vinegar
1 Tbl. Dijon
1/4 cup fresh parsley, chopped
Preheat oven to 400 degrees. Place the potatoes onto a baking sheet and drizzle with olive oil tossing to coat, season with salt and pepper. Bake for about 40 minutes, stirring half way through cooking time. Add garlic and toss well baking an additional 6 minutes. Into a bowl combine 2 Tbl. olive oil, white wine vinegar, Dijon, salt and pepper whisking to combine. Place the potatoes into a serving bowl and toss with vinegar mixture stirring in parsley.
Slow Cooker Pulled Pork - great for sandwiches, for breakfast Benedict's, in a wrap or fresh tossed salad
1 (7 lb.) bone in pork shoulder
2 large white onions, thick cut
3 Tbl. Dijon
1/3 cup brown sugar, packed
salt and freshly ground black pepper
2 Tbl. smoked paprika
1 Tbl. chili powder
1 tsp. garlic powder
1/2 cup barbecue sauce
Rolls, good quality
White onion, thinly sliced
Pickles
Trim fat from pork and pat dry with paper towels. Spread mustard on all sides. Into a bowl combine the brown sugar, salt, pepper, paprika, chili powder and garlic powder. Coat the pork with this mixture rubbing into the pork. Cover roast with plastic wrap and refrigerate on a baking sheet for 2 hours. Remove plastic wrap. Place onions on bottom of slow cooker and add roast. Drizzle over barbecue sauce and place heat setting on low heat for 10 to 12 hours or high for 5 to 6 hours. Once meat is cooked remove and stain juices. When cool enough to handle pull the pork, drizzle with cooking juices. Toast buns, add pork top with onions and pickles. If you like extra barbecue sauce on yours heat up some in a saucepan and brush buns with sauce.
Greek Style Shrimp - this dish puts me in my happy place
2 lbs. large raw peeled and deveined shrimp
2 pints grape tomatoes
5 garlic cloves, thinly sliced
3 Tbl. olive oil
salt and freshly ground black pepper
1/2 cup jarred roasted red peppers, chopped
1 tsp. dried oregano
1/2 cup fresh parsley, chopped
2/3 cup feta cheese, large crumbles
2 Tbl. fresh lemon juice
Crusty French or Italian bread or grilled pita bread
Preheat oven to 450 degrees. Place the tomatoes, garlic, olive oil, salt and pepper into a 13x9 baking pan and toss to coat. Bake about 15 minutes. Stir in the shrimp, oregano and peppers. Bake for about 12 to 15 minutes or until shrimp turn that beautiful pink color. Toss with parsley, feta and lemon juice. Pour onto a serving platter and serve with bread.
Grilled Chops with Chutney
Chutney
1/2 cup honey or sugar
1/4 cup balsamic vinegar
1/2 tsp. cumin
1 cinnamon stick
2 cups rhubarb, rough chopped
1/3 cup dried cherries, rough chopped
3 scallions, chopped including green part
1/2 tsp. red pepper flakes
salt and freshly ground black pepper
Chops
4 (8 oz.) bone-in thick cut chops
Scallions, thinly sliced on diagonal including green part (garnish)
1/3 cup red currant jelly
1 Tbl. grainy mustard
salt and freshly ground black pepper
1/4 tsp. cumin
Chutney; into a saucepan add honey, vinegar, cumin and cinnamon, bring to a boil then add rhubarb and remaining ingredients. Reduce heat and simmer about 10 minutes or until rhubarb is tender. Place into a bowl, cover and chill discarding cinnamon stick. Preheat grill. Combine jelly and mustard and whisk to combine. Rub salt, pepper and cumin on pork. Place pork on grill coated with cooking spray grilling to desired doneness, basting occasionally with jelly mixture. Place chutney back into a saucepan and gently reheat. Remove pork to serving platter and top with some of the chutney, garnish with scallions.
"The year’s at the spring, And day’s at the morn; Morning’s at seven; The hillside’s dew-pearled; The lark’s on the wing; The snail’s on the thorn; God’s in His heaven - All’s right with the world!" ~Robert Browning
Baked Ham with Salsa
1 Bone-in Ham
Salsa
1 fresh mango, peeled and chopped
2 cups fresh peaches, peeled and chopped
1/2 cup red onion, finely chopped
1/4 cup Turkish dried apricots, chopped
3 Tbl. fresh cilantro, chopped
1/2 red bell pepper, seeded and chopped
2 scallions, finely chopped including green part
1 Tbl. fresh lemon juice
1 Tbl. white balsamic vinegar
1 Tbl. peach nectar
2 jalapenos, seeded and finely chopped
Combine salsa ingredients into a glass bowl, mix to combine cover and refrigerate. Ham; roast your ham and baste with a Dijon mustard honey glaze. Slice baked ham and place onto platter serving salsa on the side. Serve with potato salad, rolls and vegetables.
Yukon Gold Potato Salad
4 lbs. Yukon Gold potatoes, peeled
5 hard boiled eggs, grated
1 cup mayonnaise
1/2 cup sour cream
1 cup Cheddar cheese, shredded
4 celery stalks, sliced thinly including leafy green part
1/2 small white onion, finely chopped
5 red radishes, thinly sliced
2 Tbl. pickle relish
1 Tbl. Dijon
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
4 scallions, thinly sliced on diagonal including green part
Into a pot of boiling well salted water add potatoes and cook until tender, drain well and cool. Cut into 1-inch chunks. Into a large bowl add mayonnaise, sour cream, eggs, celery, pickle relish, Dijon, salt, pepper, scallions, radishes and parsley. Stir in potatoes and cheese stirring to combine. Taste and adjust flavorings. Cover and chill until ready to serve.
Asian Salmon
4 (8 oz.) thick cut salmon fillets
2 Tbl. sesame seeds, lightly toasted
2 Tbl. black sesame seeds
salt and freshly ground black pepper
3 scallions, thinly sliced on diagonal including green part
Sauce
1/4 cup honey
2 Tbl. fresh lime juice
2 Tbl. soy sauce
2 Tbl. rice vinegar
1 Tbl. red curry paste
Preheat oven to 400 degrees. Place salmon fillets coated with cooking spray onto a baking sheet. Combine the sesame seeds. Season salmon with salt and pepper. Sprinkle the sesame seeds onto each fillet and gently press into fish. Bake for about 15 minutes or to desired doneness. Sauce; into a saucepan add ingredients and bring to a simmer for a few minutes. Place salmon fillets onto serving platter and gently drizzle some sauce over each piece. Garnish with scallions.
1 bottle of dry rose wine, chilled
1 cup of St. Germain elderflower liquor
1/2 cup fresh lemon juice
thinly sliced lemon pieces
Persian or English cucumbers, very thinly sliced (using a vegetable peeler works well)
Combine the above ingredients and mix gently. Add ice to glasses and pour in mixture, making sure y0u get a slice of cucumber and lemon into each glass.
"Spring shows what God can do with a drab and dirty world."~Virgil A. Kraft
Smoked Salmon Deviled Eggs12 eggs
1/4 cup smoked salmon, minced
2 scallions, finely minced including green part
6 Tbl. cream cheese, soft
2 Tbl. sour cream
4 Tbl. mayonnaise
2 tsp. Dijon
1 tsp. fresh lemon zest, finely minced
salt and freshly ground black pepper
Tabasco
Fresh dill (garnish)
Place eggs into saucepan covered with cold water and bring to a boil for about 2 minutes, remove from heat and let stand 15 minutes. Drain water and cover with ice water, then peel eggs. Slice eggs lengthwise with a sharp knife and remove yolks to a bowl. Mash yolks and add scallions, cream cheese, mayonnaise, sour cream, Dijon, lemon zest, Tabasco, salt and pepper mashing to combine. Stir in smoked salmon. Fill whites with mixture, cover with plastic warp and refrigerate.
Southern Pulled Pork Deviled Eggs
12 eggs
1/4 cup mayonnaise
1/3 cup barbecued pork, finely chopped
1 Tbl. Dijon
salt and freshly ground black pepper
Tabasco, just a dash
Fresh chives, minced
Place the eggs in a pan of cold water and bring to a boil, boil for about 2 minutes, remove from heat and let stand 15 minutes. Drain and fill with ice water. Peel the eggs and place onto paper towels. With a sharp thin bladed knife cut the eggs in half lengthwise and remove yolks to a bowl. Mash yolks with mayonnaise, Dijon, salt, pepper and Tabasco. Stir in pork. Spoon yolk mixture into egg white halves and garnish with chives, cover with plastic wrap and refrigerate. Place onto egg dish to serve.
Refreshing Chickpea Salad
2 (14 oz.) cans chickpeas, rinsed and drained in cold water
1 medium roasted red bell pepper, seeded and chopped
1/4 cup black olives, sliced (your choice)
1/2 cup pear tomatoes, sliced in half
1/2 cup fresh parsley, chopped
3 scallions, thinly sliced including green part
2 celery stalks, thinly sliced on diagonal
2/3 cup feta cheese, large crumbles
2 garlic cloves, finely minced
1 fresh lemon, juiced
Extra virgin olive oil
salt and freshly ground black pepper
1 tsp. fresh oregano, finely chopped
Into a bowl add ingredients (except feta cheese) and season with salt and pepper, drizzle on some olive oil, add fresh lemon, oregano and toss to combine. Stir in feta cheese. Taste and adjust flavorings.
Another Version of Sweet Potato Salad - why darlin, of course it's good!
3 lbs. sweet potatoes, peeled and cut into 1-inch chunks
2 Tbl. fresh lemon juice
1 cup mayonnaise
2 Tbl. orange juice
1 Tbl. honey
1 tsp. orange zest
1/2 tsp. ground ginger
salt and freshly ground black pepper
1 cup celery, thinly sliced on diagonal
1/3 cup moist dates, chopped
1/2 cup halved pecans, lightly toasted
1 (11 oz.) can mandarin oranges, drained
Into a pot of boiling salted water add potatoes and cook until tender, drain well and place into a large bowl, drizzle on lemon juice and toss to combine. Season with salt and pepper and cool. Into a bowl combine mayonnaise, orange juice, honey, zest, ginger, salt and pepper, whisking to combine. Pour over potatoes and toss to combine, add celery, dates, pecans and oranges. Cover and refrigerate for about 1 hour.
Asparagus Salad - love this
1 bunch of fresh asparagus, sliced lengthwise with a vegetable peeler
1 egg (coddled) see note below (you don't have to use the egg, but we love it)
salt and freshly ground black pepper
2 Tbl. fresh lemon juice
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 Tbl. red wine vinegar
5 anchovy fillets, chopped or 2 Tbl. anchovy paste
1/2 tsp. Worcestershire sauce
3/4 cup freshly grated Parmesan cheese, plus long thin shards of Parmesan you have sliced off with a vegetable peeler for garnish.
Into a bowl whisk the vinegar, olive oil, Worcestershire sauce, anchovy, garlic, lemon juice, salt and lots of pepper. Whisk in the egg and some of the cheese. Taste and adjust seasonings. Note: most people don't want to use a raw egg in the dressing so you should coddle it first. Bring a small pan of water to a boil, add egg and cook 60 seconds, drain and rinse egg in cool water. Then you can add to dressing. Otherwise if you don't feel comfortable don't add it, but it does add such a richness. Place the asparagus into bowl and drizzle with some of the dressing and sprinkle on remainder of cheese tossing to coat. Add more dressing if desired. Place onto serving platter and garnish with long shards of fresh Parmesan.
Tex-Mex Corn Salad
3 cups fresh off the cob kernels or good quality frozen corn thawed
2 red bell peppers, roasted, cleaned and chopped
1 small red onion, finely chopped
2 scallions, thinly sliced including green part
1 large jalapeno, seeded and finely minced
1 (15 oz.) can red kidney beans, drained and rinsed
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
Creamy Lime Dressing
1 Tbl. red wine vinegar
1 tsp. fresh lime zest
3 Tbl. fresh lime juice
1/4 cup sour cream
1 garlic clove, finely minced
1 Tbl honey
1/2 cup olive oil
salt and freshly ground black pepper
Dressing; into a bowl add ingredients and whisk to combine, taste and adjust flavorings. Into a large bowl add salad ingredients and toss with some of the dressing, adding more if desired. Note: you can also grill the corn if desired.
Delicious Spring Desserts
Coconut Chocolate Bars - my niece Deborah shared this recipe from Denise Myers Weaver. I think these would also be cute if you dipped them in pastel colored white chocolate decorating them with an Easter theme.
3 cups shredded sweetened coconut
1 cup condensed milk
Melted milk or dark chocolate - be sure to temper the chocolate
Into a bowl add the coconut with the condensed milk and with your clean hands mold into an oblong or egg shape. Place on baking sheet and store covered in freezer for 20 minutes then dip into the melted chocolate. Let excess chocolate drip off and place onto parchment lined baking sheets to harden. As I said, you could form into egg shapes and dip into pastel colored melted white chocolate, then decorate with pastel colored sprinkles or other fun Easter decorations. These would be great for kids to get involved with.
Luscious Lemon Coconut Bars - one of my very favorite
Crust
2 cups all purpose flour
1 cup powdered sugar, sifted and divided
1 cup butter, soft
1/2 cup slivered almonds, chopped and lightly toasted
Filling
2 cups sugar
4 eggs
1/4 cup butter, melted
1/4 cup whole milk
1 Tbl. fresh lemon zest
1/4 cup fresh lemon juice
1 Tbl. all purpose flour
1 Tbl. cornmeal
1 cup sweetened flaked coconut
1/4 tsp. salt
Preheat oven to 350 degrees. Filling; place all ingredients into a bowl and whisk to combine. Crust; combine flour and 1/2 cup powdered sugar into a bowl and mix. Cut butter into mixture with pastry blender until crumbly; stir in almonds and press into a lightly greased 13x9 pan. Bake for 20 to 25 minutes. Remove crust from oven and mix filling again and pour into baked crust. Place back into oven and bake another 30 minutes or until set. Remove to cooling rack and let cool in pan. Sprinkle evenly with remaining powdered sugar and cut into bars.
Love These Creamy Dreamy Rhubarb Bars
Crust
1 1/2 cups all purpose flour
1/2 cup sugar
pinch of salt
9 Tbl. chilled butter, cut into pieces
Filling
1/3 cup all purpose flour
1 1/2 cups sugar
1 1.2 cups milk
3 eggs
5 cups fresh rhubarb, sliced into 1/2-inch pieces
Topping
1/2 cup sugar
8 oz. cream cheese, soft
1 tsp. pure vanilla extract
1 cup Cool Whip, thawed
Preheat oven to 350 degrees. Crust; combine flour, sugar, salt into large bowl and cut in butter with pastry blender to coarse meal. Press into a 13x9 baking pan coated with cooking spray. Bake for 15 minutes or until golden brown. Filling; add flour and sugar to a large bowl add milk and eggs stirring with a whisk to blend. Stir in rhubarb and pour mixture over crust. Bake for 40 minutes or until set. Cool to room temperature. Topping; place the sugar, cream cheese and vanilla into a mixing bowl and beat until smooth. Gradually fold in Cool Whip and spread evenly over cooled baked custard. Cover and chill 1 hour and cut into squares.
Easter Meringue Cookies
4 egg whites, room temp.
1/4 tsp. cream of tartar - be sure it's fresh
1/4 tsp. salt
3/4 cup sugar
1 tsp. dark rum
1 1/2 cups sweetened shredded dried coconut
Touch of green food coloring paste (optional)
Tiny jelly beans
Cut parchment paper to fit 2 large baking sheets. With a pencil draw 10 evenly spaced 2-inch circles on each parchment and then turn over. Into a bowl of electric mixer beat egg whites and cream of tartar on high to foamy. Add salt and beat to stiff peaks about 4 minutes. Gradually beat in sugar until sugar is completely dissolved, to check rub some between your fingers and if it feels gritty sugar is not dissolved. Add food coloring now if desired. Continue beating until mixture is glossy, thick and fluffy. Beat in rum then fold in coconut. Mound the mixture into marked circles and using a spoon make a shallow depression in center of each nest. Bake for about 1 hour and switch pans halfway through cooking time. Turn oven off leaving cookies inside and let dry until firm to touch about 2 hours (don't peek). Remove from oven and cool completely on baking sheet, then peel off parchment paper from cookies. Place cookies onto serving tray and fill each nest with tiny jelly beans.
My Favorite Shortbread Cookies
2 cups butter, soft
2 Tbl. pure vanilla extract
1 1/2 cups powdered sugar, sifted
4 cups all purpose flour
2 tsp. baking powder
Royal Icing - love this icing
7 1/2 cups powdered sugar
4 tsp. meringue powder
10 to 12 Tbl. warm water
Food coloring
Into an electric mixer beat butter and vanilla until creamy. Whisk together the powdered sugar, flour and baking powder. Gradually add the sugar mixture to the butter mixture beating on low until blended. Flatten dough into a disk and wrap in plastic wrap. Place in refrigerator for about 1 hour. Preheat oven to 350 degrees. Place dough onto lightly floured work surface and roll into 1/4 inch thickness. Cut out with cookie cutters (Easter shapes, flowers, etc.) and place cookies 1-inch apart onto parchment lined baking sheets. Bake for about 12 minutes or until edges are just lightly browned. Cool on baking sheets for about 5 minutes then transfer to cooling racks and cool completely. Royal Icing; beat powdered sugar, meringue powder and 10 Tbl. of warm water into the bowl of electric mixer using a whisk attachment for 5 minutes or until glossy. Stir in up to 2 Tbl. more of warm water if needed, using 1 tsp. at a time until mixture reaches desired consistency. Place icing into small bowls and add desired food coloring mixing to combine. Be sure to always keep the icing covered with plastic wrap. Pipe a thin border of icing around edge of cookies then fill center of cookie with an even layer of icing. You can also use a wooden toothpick to swirl designs into the icing. Let icing dry about 1 hour.
Moist and Beautiful Banana Cake
Refreshing Chickpea Salad
2 (14 oz.) cans chickpeas, rinsed and drained in cold water
1 medium roasted red bell pepper, seeded and chopped
1/4 cup black olives, sliced (your choice)
1/2 cup pear tomatoes, sliced in half
1/2 cup fresh parsley, chopped
3 scallions, thinly sliced including green part
2 celery stalks, thinly sliced on diagonal
2/3 cup feta cheese, large crumbles
2 garlic cloves, finely minced
1 fresh lemon, juiced
Extra virgin olive oil
salt and freshly ground black pepper
1 tsp. fresh oregano, finely chopped
Into a bowl add ingredients (except feta cheese) and season with salt and pepper, drizzle on some olive oil, add fresh lemon, oregano and toss to combine. Stir in feta cheese. Taste and adjust flavorings.
Another Version of Sweet Potato Salad - why darlin, of course it's good!
3 lbs. sweet potatoes, peeled and cut into 1-inch chunks
2 Tbl. fresh lemon juice
1 cup mayonnaise
2 Tbl. orange juice
1 Tbl. honey
1 tsp. orange zest
1/2 tsp. ground ginger
salt and freshly ground black pepper
1 cup celery, thinly sliced on diagonal
1/3 cup moist dates, chopped
1/2 cup halved pecans, lightly toasted
1 (11 oz.) can mandarin oranges, drained
Into a pot of boiling salted water add potatoes and cook until tender, drain well and place into a large bowl, drizzle on lemon juice and toss to combine. Season with salt and pepper and cool. Into a bowl combine mayonnaise, orange juice, honey, zest, ginger, salt and pepper, whisking to combine. Pour over potatoes and toss to combine, add celery, dates, pecans and oranges. Cover and refrigerate for about 1 hour.
Asparagus Salad - love this
1 bunch of fresh asparagus, sliced lengthwise with a vegetable peeler
1 egg (coddled) see note below (you don't have to use the egg, but we love it)
salt and freshly ground black pepper
2 Tbl. fresh lemon juice
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 Tbl. red wine vinegar
5 anchovy fillets, chopped or 2 Tbl. anchovy paste
1/2 tsp. Worcestershire sauce
3/4 cup freshly grated Parmesan cheese, plus long thin shards of Parmesan you have sliced off with a vegetable peeler for garnish.
Into a bowl whisk the vinegar, olive oil, Worcestershire sauce, anchovy, garlic, lemon juice, salt and lots of pepper. Whisk in the egg and some of the cheese. Taste and adjust seasonings. Note: most people don't want to use a raw egg in the dressing so you should coddle it first. Bring a small pan of water to a boil, add egg and cook 60 seconds, drain and rinse egg in cool water. Then you can add to dressing. Otherwise if you don't feel comfortable don't add it, but it does add such a richness. Place the asparagus into bowl and drizzle with some of the dressing and sprinkle on remainder of cheese tossing to coat. Add more dressing if desired. Place onto serving platter and garnish with long shards of fresh Parmesan.
Tex-Mex Corn Salad
3 cups fresh off the cob kernels or good quality frozen corn thawed
2 red bell peppers, roasted, cleaned and chopped
1 small red onion, finely chopped
2 scallions, thinly sliced including green part
1 large jalapeno, seeded and finely minced
1 (15 oz.) can red kidney beans, drained and rinsed
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
Creamy Lime Dressing
1 Tbl. red wine vinegar
1 tsp. fresh lime zest
3 Tbl. fresh lime juice
1/4 cup sour cream
1 garlic clove, finely minced
1 Tbl honey
1/2 cup olive oil
salt and freshly ground black pepper
Dressing; into a bowl add ingredients and whisk to combine, taste and adjust flavorings. Into a large bowl add salad ingredients and toss with some of the dressing, adding more if desired. Note: you can also grill the corn if desired.
Delicious Spring Desserts
Coconut Chocolate Bars - my niece Deborah shared this recipe from Denise Myers Weaver. I think these would also be cute if you dipped them in pastel colored white chocolate decorating them with an Easter theme.
3 cups shredded sweetened coconut
1 cup condensed milk
Melted milk or dark chocolate - be sure to temper the chocolate
Into a bowl add the coconut with the condensed milk and with your clean hands mold into an oblong or egg shape. Place on baking sheet and store covered in freezer for 20 minutes then dip into the melted chocolate. Let excess chocolate drip off and place onto parchment lined baking sheets to harden. As I said, you could form into egg shapes and dip into pastel colored melted white chocolate, then decorate with pastel colored sprinkles or other fun Easter decorations. These would be great for kids to get involved with.
Luscious Lemon Coconut Bars - one of my very favorite
Crust
2 cups all purpose flour
1 cup powdered sugar, sifted and divided
1 cup butter, soft
1/2 cup slivered almonds, chopped and lightly toasted
Filling
2 cups sugar
4 eggs
1/4 cup butter, melted
1/4 cup whole milk
1 Tbl. fresh lemon zest
1/4 cup fresh lemon juice
1 Tbl. all purpose flour
1 Tbl. cornmeal
1 cup sweetened flaked coconut
1/4 tsp. salt
Preheat oven to 350 degrees. Filling; place all ingredients into a bowl and whisk to combine. Crust; combine flour and 1/2 cup powdered sugar into a bowl and mix. Cut butter into mixture with pastry blender until crumbly; stir in almonds and press into a lightly greased 13x9 pan. Bake for 20 to 25 minutes. Remove crust from oven and mix filling again and pour into baked crust. Place back into oven and bake another 30 minutes or until set. Remove to cooling rack and let cool in pan. Sprinkle evenly with remaining powdered sugar and cut into bars.
Love These Creamy Dreamy Rhubarb Bars
Crust
1 1/2 cups all purpose flour
1/2 cup sugar
pinch of salt
9 Tbl. chilled butter, cut into pieces
Filling
1/3 cup all purpose flour
1 1/2 cups sugar
1 1.2 cups milk
3 eggs
5 cups fresh rhubarb, sliced into 1/2-inch pieces
Topping
1/2 cup sugar
8 oz. cream cheese, soft
1 tsp. pure vanilla extract
1 cup Cool Whip, thawed
Preheat oven to 350 degrees. Crust; combine flour, sugar, salt into large bowl and cut in butter with pastry blender to coarse meal. Press into a 13x9 baking pan coated with cooking spray. Bake for 15 minutes or until golden brown. Filling; add flour and sugar to a large bowl add milk and eggs stirring with a whisk to blend. Stir in rhubarb and pour mixture over crust. Bake for 40 minutes or until set. Cool to room temperature. Topping; place the sugar, cream cheese and vanilla into a mixing bowl and beat until smooth. Gradually fold in Cool Whip and spread evenly over cooled baked custard. Cover and chill 1 hour and cut into squares.
Easter Meringue Cookies
4 egg whites, room temp.
1/4 tsp. cream of tartar - be sure it's fresh
1/4 tsp. salt
3/4 cup sugar
1 tsp. dark rum
1 1/2 cups sweetened shredded dried coconut
Touch of green food coloring paste (optional)
Tiny jelly beans
Cut parchment paper to fit 2 large baking sheets. With a pencil draw 10 evenly spaced 2-inch circles on each parchment and then turn over. Into a bowl of electric mixer beat egg whites and cream of tartar on high to foamy. Add salt and beat to stiff peaks about 4 minutes. Gradually beat in sugar until sugar is completely dissolved, to check rub some between your fingers and if it feels gritty sugar is not dissolved. Add food coloring now if desired. Continue beating until mixture is glossy, thick and fluffy. Beat in rum then fold in coconut. Mound the mixture into marked circles and using a spoon make a shallow depression in center of each nest. Bake for about 1 hour and switch pans halfway through cooking time. Turn oven off leaving cookies inside and let dry until firm to touch about 2 hours (don't peek). Remove from oven and cool completely on baking sheet, then peel off parchment paper from cookies. Place cookies onto serving tray and fill each nest with tiny jelly beans.
My Favorite Shortbread Cookies
2 cups butter, soft
2 Tbl. pure vanilla extract
1 1/2 cups powdered sugar, sifted
4 cups all purpose flour
2 tsp. baking powder
Royal Icing - love this icing
7 1/2 cups powdered sugar
4 tsp. meringue powder
10 to 12 Tbl. warm water
Food coloring
Into an electric mixer beat butter and vanilla until creamy. Whisk together the powdered sugar, flour and baking powder. Gradually add the sugar mixture to the butter mixture beating on low until blended. Flatten dough into a disk and wrap in plastic wrap. Place in refrigerator for about 1 hour. Preheat oven to 350 degrees. Place dough onto lightly floured work surface and roll into 1/4 inch thickness. Cut out with cookie cutters (Easter shapes, flowers, etc.) and place cookies 1-inch apart onto parchment lined baking sheets. Bake for about 12 minutes or until edges are just lightly browned. Cool on baking sheets for about 5 minutes then transfer to cooling racks and cool completely. Royal Icing; beat powdered sugar, meringue powder and 10 Tbl. of warm water into the bowl of electric mixer using a whisk attachment for 5 minutes or until glossy. Stir in up to 2 Tbl. more of warm water if needed, using 1 tsp. at a time until mixture reaches desired consistency. Place icing into small bowls and add desired food coloring mixing to combine. Be sure to always keep the icing covered with plastic wrap. Pipe a thin border of icing around edge of cookies then fill center of cookie with an even layer of icing. You can also use a wooden toothpick to swirl designs into the icing. Let icing dry about 1 hour.
Moist and Beautiful Banana Cake
Cake
1 1/3 cups sugar
1/4 cup butter, soft
3 eggs
1 3/4 cup all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
2 large ripe bananas, mashed
1 tsp. pure vanilla extract
1 tsp. banana extract
Frosting
2 (8 oz.) packages cream cheese, soft
1/4 cup butter, soft
2 tsp. lemon zest
1 tsp. pure vanilla extract
1/2 tsp. banana extract
pinch of salt
3 1/2 cups powdered sugar, sifted
Fresh raspberries
Mint leaves
1 1/3 cups sugar
1/4 cup butter, soft
3 eggs
1 3/4 cup all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
2 large ripe bananas, mashed
1 tsp. pure vanilla extract
1 tsp. banana extract
Frosting
2 (8 oz.) packages cream cheese, soft
1/4 cup butter, soft
2 tsp. lemon zest
1 tsp. pure vanilla extract
1/2 tsp. banana extract
pinch of salt
3 1/2 cups powdered sugar, sifted
Fresh raspberries
Mint leaves
Preheat oven to 350 degrees. Cake; spray with cooking spray 2 (8-inch) round cake pans and line bottoms with wax paper, then coat wax paper with cooking spray. Dust each pan with some flour and shake out excess. Into a large mixing bowl add 1/4 cup butter and sugar beating to combine, add eggs and beat after each addition. Combine into a bowl flour, baking powder and salt whisking to combine. Combine buttermilk, bananas, vanilla and banana extract into a bowl. Add the flour mixture and buttermilk mixture alternating to the sugar mixture ending with flour. Pour batter evenly into pans. Bake for about 25 minutes or until pick inserted comes out clean. Remove pans to cooling racks for 10 minutes then turn over and remove cake from pans, peeling off wax paper. Cool completely. Frosting; into a mixing bowl, combine cream cheese, butter, zest, salt and extracts beating on high to fluffy. Gradually add powdered sugar to incorporate. Place one cake layer on cake plate and spread with some frosting. Arrange some of the raspberries onto frosting and top with remaining layer. Spread remaining frosting on top and sides of cake in a pretty swirl pattern. Place cake lightly covered with plastic wrap in refrigerator and when ready to serve remove and let stand for a few minutes. Garnish top of cake with remaining raspberries and add sprigs of mint leaves.
Bon Appetit
Bon Appetit
"The Lord has risen indeed, and has appeared to Simon!" - Luke 24:34
"For behold, the winter is past; the rain is over and gone. The flowers appear on the earth, the time of singing has come, and the voice of the turtledove is heard in our land." - Song of Solomon 2:11-12
"Let us acknowledge the Lord; let us press on to acknowledge him. As surely as the sun rises, he will appear; he will come to us like the winter rains, like the spring rains that water the earth" - Hosea 6:3
"And God said, "Let there be lights in the expanse of the heavens to separate the day from the night. And let them be for signs and for seasons, and for days and years." - Genesis 1:14
"Jesus Christ is the same yesterday and today and forever." - Hebrews 13:8
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