Recipes

Vanilla Cream with Fresh Berries

Published on by carol lou

You cannot get an easier or more delicious dessert than Vanilla Cream with Fresh Berries.  This is a perfect make ahead and take dessert.  I like to divide the Vanilla Cream into canning jars, cover and refrigerate.  Then when you are ready to serve, simply take off the jar lids, top with fruit and you are ready to serve.  Perfect during these hot summer months with berries in abundance.

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Vanilla Cream with Fresh Berries

Servings 8

Ingredients

  • 1 tablespoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 cups heavy cream
  • 1 cup sugar
  • 2 cups sour cream
  • 1 teaspoon vanilla extract
  • 2 cups fresh berries

Instructions

  1. Soften the gelatin in the cold water in a saucepan.  Stir the cream and sugar into the softened gelatin and heat until the gelatin is dissolved.  Remove from the heat and add the sour cream and vanilla, using a held held mixer, whip until smooth.  Pour into small galsses, leaving 1/2 inch room a the top.  Chill.  To serve, top with fresh berries.

Cheese Souffle Stuffed Tomatoes

Published on by carol lou

Looking for a different way to serve the current bounty of summer tomatoes?  Try my Cheese Souffle Stuffed Tomatoes   I scooped out the pulp of the tomatoes and then spooned in the souffle mixture.  Bake for thirty minutes and you will have the most impressive and delicious vegetable.  Great to serve along with any grilled meat or as a main course with a salad.  The key is to time your dinner that everything is done and ready to serve when the souffles come out of the oven.  You need to serve them immediately so they do not fall.  You can mix in any fresh herb from your garden for that extra special touch.

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Cheese Souffle Stuffed Tomatoes

Servings 6

Ingredients

  • 6 medium tomatoes
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 1 1/2 tablespoon flour
  • 1/2 cup milk
  • 1 teaspoon fresh minced herbs - basil, oregano, or tarragon are a few you could use
  • 4 dashes hot pepper sauce
  • 3/4 cup grated sharp cheddar cheese
  • 3 large eggs, separated

Instructions

  1. Wash and dry tomatoes, cut 1/2 inch off of stem end.  Scoop out the pulp, leaving approx. 1/2 inch of shell.  Salt the insides of the tomatoes and invert on paper toweling to drain for 45 minutes to 1 hour.

    Preheat oven to 375 degrees.

    Melt the butter in a saucepan, blend in the flour.  Cook for one minute, stirring constantly.  Add the milk and whisk constantly until you have a smooth white sauce.  Remove from the heat and stir in the herbs, hot pepper sauce, and cheese.  Beat in egg yolks.   Beat the egg whites until stiff.  Fold 1/4 of the egg whiles into the cheese sauce.  Fold in remaining egg whites, do not overblend.

    Place tomatoes upright in a buttered baking dish. Spoon the mixture into the tomatoes and mound on top.  Bake for 25 - 30 minutes or until puffed and golden.  Serve immediately.

Interesting Find – Piedmont Provisions – Mom’s Buttermilk Cake

Published on by carol lou

If you follow along with my adventures, you certainly know by now that I am a fan of all Farmers’ Markets.  I always have so much fun finding unique items along with fresh produce and provisions.  Well, I was in Atlanta, GA this past weekend and came across one of my favorite small batch producers.  Piedmont Provisions.  I have been a fan of their unique jams for some time now; my favorite to date is their Rosemary Habanero Pepper Jelly; this time I also purchased their Mango Thai-Basil Pepper Jelly.  On Saturday, they introduced me to another new seasonal favorite, Peach Cobbler Jam.  I bought them all and came home with my jam treasures.  I then decided to bring out Mom’s Buttermilk Cake recipe, I used Piedmont Provisions Peach Cobbler Jam and the results were delicious.  What a great combination.  Check out Piedmont Provisions and see all of their unique condiments.  I think they are a great Interesting Find!

 

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Mom's Buttermilk Cake

Ingredients

  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 1 cup shortening
  • 4 eggs
  • 3 cups flour
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 cup peach perserves
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees.  In a large mixing bowl, cream the sugars and the shortening.  Add eggs, one at a time, beat until creamy.  Combine the flour, salt, cloves and allspice.  Mix the baking soda in the buttermilk.  Add the flour mixture and buttermilk alternately to the creamed mixture.  Stir in the preserves and pecans.  Spoon into a greased and floured Bundt pan (I divided mine into two smaller Bundt pans).  Bake 40 - 45 minutes or until a tester comes out clean.  Cool.  Dust with powdered sugar, if desired.

 

Maple Cinnamon Glazed Pretzels

Published on by carol lou

Summertime, and the livin’ is easy – the first line of a wonderful Ella Fitzgerald song.  If the livin’ is easy – that means less time spent in the kitchen and more time having fun!  My Maple Cinnamon Glazed Pretzels are a snap to make and will keep for three weeks (if they last that long!) in a covered container.  These are a perfect take-a-long treat no matter where the summer fun takes you!

 

 

5 from 1 vote
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Maple Cinnamon Glazed Pretzels

Ingredients

  • 3 cups tiny pretzels
  • 2 tablespoons butter
  • 2 tablespoons pure maple syrup
  • 2 tablespoons dark brown sugar
  • 1/2 teaspoon cinnaon

Instructions

  1. Preheat oven to 350 degrees.  In a medium saucepan, melt the butter, add the maple syrup, brown sugar and cinnamon.  Bring to a boil, add pretzels, turn off heat.  Toss to coat pretzels.  Line a baking sheet with foil, place pretzels on the lined sheet.  Bake for 6-8 minutes, stirring every 2 minutes. (Watch carefully so they do not burn) Cool.

Spinach Enchiladas

Published on by carol lou

After living in Texas for five years, we definitely have a love for Mexican food.  I can’t remember who gave me this recipe but it is delicious.  I try to cook a vegetarian meal at least once or twice a week and this recipe is one of our favorites.  When you read the recipe you will notice that you cover the enchiladas with cream and refrigerate.  The cream over the corn tortillas softens the tortillas and creates a wonderful sauce.  I like to serve these with sliced heirloom tomatoes, salsa and sour cream.   

cooking the spinach                            mushroom mixture as it cooks

 

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Spinach Enchiladas

Servings 6

Ingredients

  • 20 ounces fresh spinach
  • 1 clove garlic, minced
  • 1/3 cup onion, finely chopped
  • 1/2 pound mushrooms, minced
  • 1 tablespoon butter
  • 1/2 cup fresh bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon chili powder
  • 1 egg, beaten
  • 1 cup heavy cream
  • 12 corn tortillas
  • 3/4-1 cup grated Monterey Jack cheese

Instructions

  1. In a large skillet, heat one cup of water to boiling.- slowly add the fresh spinach and toss with tongs  Keep adding spinach until it is all in the skillet, toss until just cooked, about 1 - 2 minutes.  Drain the spinach and squeeze out any excess liquid.  Heat the butter in a skillet and add the mushrooms, onion, and garlic.  Cook and stir over medium heat until the onion is translucent.  In a large bowl combine the bread crumbs, mushroom mixture and seasonings.  Stir to combine.  Finely chop the drained spinach and add to the mushroom mixture.  Stir.  Add the egg and 3 tablespoons of the cream. Stir well to combine.  Divide the filling among the tortillas.  Roll up and place seam side down in a baking dish.  Pour the remaining cream over the enchiladas and allow to set covered in the refrigerator 2 - 24 hours.  Baste the tortillas several times during this period. 

    Preheat oven to 350 degrees.  Remove enchiladas from the refrigerator and let sit at room temperature 30 minutes prior to baking.  Top the enchiladas with the cheese, bake uncovered for 25 - 30 minutes or until hot and bubbly.

S’Mores Cookies

Published on by carol lou

I was in the local bookstore getting a cup of coffee when I noticed the glossy poster with a S’More’s ccckie.  I thought to myself, what a perfect summer dessert when a campfire is not available.  So, out came Mom’s Chocolate Chip Cookie recipe and my variations.  I added coarsely chopped graham crackers to the dough and then topped the cookies with semi-sweet chocolate chunks and mini marshmallows.  I should call this a throw-back recipe since this reminds me of camping as a child and always having S’Mores around the campfire.

 

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S"Mores Cookies

Ingredients

  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 1 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 7 graham crackers, broken into small pieces (1 1/4 cups)
  • semi-sweet chocolate chunks
  • mini marshmallows

Instructions

  1. Preheat oven to 375 degrees. Mix flour, baking soda and salt together. In a mixing bowl, beat butter, shortening and sugars. Add vanilla and eggs, one at a time. Mix well. Add flour mixture and mix until all of the dry ingredients are well incorporated. Stir in the graham cracker pieces. Drop batter by tablespoons - 2 inches apart on a parchment lined baking sheet. Bake cookies for 8 minutes.  Remove from oven, push 3-4 pieces of chocolate and 3-4 mini marshmallows into each cookie.  Return to oven and bake 4 minutes.  Cool.

Classic Yellow Cupcakes and Salted Caramel Buttercream Frosting

Published on by carol lou

I can tell we have all gone World Cup crazy!  I cannot go anywhere where the World Cup is not playing on a television; from my nail salon to the local gas station, everyone is crazy for the World Cup.  That got me thinking that I am sure many of you are hosting viewing parties. So I thought what would be a fun dessert to serve and came across these decorative cupcake liners and flags at our local party store.   I had my answer, Classic Yellow Cupcakes and Salted Caramel Buttercream Frosting.  These are so easy to make, delicious and fun to serve.  

 

 

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Yellow Cupcakes

Servings 18

Ingredients

  • 2 3/4 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoons salt
  • 1/2 cup butter, softened
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/4 cups milk

Instructions

  1. Preheat oven to 375 degrees.  Line muffin pan with 18 cupcake liners.  Combine flour, baking powder and salt in a bowl, set aside.  In a mixer, beat butter for 30 seconds or until light a fluffy.  Add sugar and vanilla, beat until well combined.  Add eggs, one at a time.  Beat one minute after eggs have been added.  Add the flour mixture alternately with the milk, beat batter until fluffy and smooth.  Divide dough between the cupcake liners.  Bake 18 - 20 minutes.  Cool on a wire rack.

 

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Salted Caramel Buttercream Frosting

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup dark brown sugar
  • 1 teaspoon salt
  • 1/4 cup milk
  • 3 cups powdered sugar

Instructions

  1. Melt butter in a medium saucepan over medium heat.  Stir in brown sugar.  Bring to a boil, stir constantly.  Heat to boiling, reduce heat to low and boil for two minutes, continue stirring.  Stir in milk and salt.  Bring to a boil, remove from heat.  Let cool for 30 minutes.  With an electric hand mixer mix in 2 cups of the powdered sugar.  It will look thick and crumbly.  Continue beating.  Add 1 tablespoon of milk and the additional cup of powdered sugar.  Beat until smooth and fluffy.  Add milk one tablespoon at a time to reach desired consistency.  Pipe or spread on cupcakes.

20 Minute Linguine Toss

Published on by carol lou

Thursday night is always an challenge when it comes to dinner planning.  My husband heads to the racquetball court immediately after work and when he gets home after playing it is usually late and I typically plan a light dinner that is quick to fix.  There is no recipe as easy as this one.  While the pasta is cooking you can quickly make the sauce and dinner is done!  No need for take-out or pre-made meals when you have a few recipes on hand such as this one that are so easy to prepare, fresh and delicious.

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20 Minute Linguine Toss

Servings 4

Ingredients

  • 10 ounces linguini
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1/2 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1/2 cup pasta water
  • 1 teaspoon sugar
  • 1/3 cup kalamata olives
  • Parmesan cheese, freshly grated

Instructions

  1. Cook pasta according to package direction.  While the pasta is cooking, heat the olive oil in a skillet.  Add the tomatoes, basil and garlic.  cook 3 - 4 minutes.  Add the 1/2 cup of pasta water and sugar, cook an additional 4 minutes or until the tomatoes are soft.  Drain the pasta and toss with the tomato mixture.  Stir in the olives.  Transfer to a serving dish and top with grated cheese and additional basil.

Picnic Spinach and Sausage Torte

Published on by carol lou

Every year, we try to attend at least one of the numerous performances held at Wolf Trap for the Performing Arts in Vienna, VA .  There is nothing better than having a wonderful outdoor picnic and great wine prior to a performance.  This year, the concert was Harry Connick Jr, and what a terrific concert it was.  I must say, our picnic prior was pretty terrific too.  I brought the picnic and our friends brought sensational wines!  What a winning combination.  This year, the assortment of recipes came primarily from my mom’s recipe collection; my menu was Chilled Tomato Soup, Poached Salmon, Antipasto Salad, Picnic Spinach and Sausage Torte followed by Chocolate Bark and Poppy Seed Bread.  I think the Spinach and Sausage Torte was the surprise of the night (now I know why it was one of my mom’s favorites) and is the one dish I wanted to highlight from the evening.  

 Our wine selection for the night

5 from 1 vote
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Picnic Spinach and Sausage Torte

Servings 8

Ingredients

  • 1 pound bulk pork sausage
  • 1 large yellow onion, chopped
  • 2 slices French bread, torn into pieces and crumbled in food processor or blender for fine crumbs
  • 1/4 cup milk
  • 1 1/2 pounds fresh spinach, steamed 3 minutes and well drained
  • 1 cup freshly grated Parmesan cheese
  • 3 eggs beaten
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat oven to 350 degrees.  Crumble the sausage into a skillet over medium-high heat.  Cook, stirring until the pink color is gone.  Add the onion and cook, stirring until the onions are golden and the pork is browned, about 10 minutes.  Set aside to cool.  Place the meat mixture in the food processor and pulse a few times to mince the meat and onions.  Place the meat mixture in a large bowl.  Add the bread crumbs and milk.  Chop the cooked spinach and add to the meat mixture.  Stir in the remaining ingredients.  Spoon the mixture into a buttered 9 - inch springform pan.  Bake uncovered for 50 minutes or until set.  Cool, cover and chill.  Bring to room temperature before serving.  Cut into wedges and serve with crusty bread and assorted mustards. 

    I reserved 12 - 14 spinach leaves and immediately when the torte came out of the oven, I placed them around the edge of the torte.