Recipes

Rum Baked Pineapple with Vanilla Cream

Published on by carol lou

This dessert tastes as great as it looks.  When you are looking for a “WOW” dessert – this is it.  You can make everything in advance and bake the pineapple just prior to serving.  (I cut two pineapples in the photo below since I was serving 10). The hardest part of this recipe is cutting the pineapple!

rum baked pineapple

 

Rum Baked Pineapple with Vanilla Cream
Serves 6
Write a review
Save Recipe
Print
Ingredients
  1. 1 large pineapple
  2. 4 tablespoons dark rum
  3. 1/4 cup brown sugar
  4. Sauce
  5. 2 cups half and half
  6. 1/4 cup sugar
  7. 1 whole egg
  8. 2 egg yolks
  9. 1 teaspoon cornstarch
  10. 1 teaspoon vanilla extract
Instructions
  1. Cut one slice off of the pineapple leaving the top intact. Scoop out insides of pineapple, cut pieces in approximately 1 inch cubes, discard core. Carefully cut the pineapple, you do not want to pierce the shell. Toss pineapple chunks with rum and brown sugar. Return chunks to pineapple shell top with reserved slice. Wrap green top with foil. If preparing early in the day, the pineapple will keep at room temperature. When ready to serve, bake pineapple in 350 degree oven for 20 minutes or until warm. Drizzle with chilled vanilla cream.
  2. VANILLA CREAM -In a medium saucepan, scald half and half (heat until tiny bubbles form around pan) Cool slightly. In a mixing bowl, beat sugar and whole egg. Add egg yolks, cornstarch, and vanilla. Beat well. Slowly add 1/2 cup of warm half and half to egg mixture. Beat constantly. Then slowly pour egg mixture into cooled half and half while stirring with a wooden spoon. Return to medium low heat, stir constantly until mixture thickens and coats a spoon. Cool. Refrigerate until serving.
A Passion for Entertaining https://apassionforentertaining.com/

Mexican Squash

Published on by carol lou

Looking for a side dish that is perfect to serve on Cinco de Mayo next week?  This vegetable dish is perfect with all of your Mexican favorites.  You will be hoping to have leftovers, terrific to add to eggs, omelets, and even great tossed with pasta.  Now, time to find your favorite margarita recipe,,,

mexican squash

Mexican Squash
Serves 8
Write a review
Save Recipe
Print
Ingredients
  1. 3 tablespoons olive oil
  2. 1 clove garlic, minced
  3. 4 medium zucchini, cut in 1 inch pieces
  4. 3 medium yellow squash, cut in 1 inch pieces
  5. 1 green pepper, cut in 1 inch pieces
  6. 1 red pepper, cut in 1 inch pieces
  7. 1 sweet yellow onion, minced
  8. 1 cup chopped celery
  9. 1 1/2 cups picante sauce
  10. Salt and pepper, to taste
  11. 1 cup shredded cheese - Monterey jack and cheddar
Instructions
  1. In a large skillet over medium high heat, heat olive oil. Add vegetables. Saute for 3 - 5 minutes, stirring frequently. Add picante sauce and salt and pepper, stir. Reduce heat to medium low, cover and cook until all of the vegetables are tender, 5 - 8 minutes. Top with cheese and cover until the cheese is just melted. Serve.
A Passion for Entertaining https://apassionforentertaining.com/

Citrus Biscotti

Published on by carol lou

These crisp Italian cookies are one of my favorites.  I have made many variations but this is one of my favorites.  I added orange and lemon peel, then topped with coarse grain sugar.  There are not many recipes that can be served for breakfast and dessert.  This is one of them, fantastic with coffee or a glass of dessert wine. 

citrus biscotti

 

Citrus Biscotti
Write a review
Save Recipe
Print
Ingredients
  1. 3/4 cup unsalted butter, room temperature
  2. 1 cup sugar
  3. 4 eggs
  4. 3 cups flour
  5. 3 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1 1/2 teaspoon vanilla extract
  8. 1 teaspoon grated lemon rind
  9. 1 teaspoon grated orange peel
  10. Milk
  11. Granulated or coarse sugar
Instructions
  1. Cream butter and sugar until light and fluffy. Add eggs, one at a time. Continue to beat until light and fluffy. Stir in vanilla, orange and lemon peel. Add flour, baking powder, and salt. Divide dough in half and make two logs on a parchment lined cookie sheet. Logs should be 1 1/2 inch by the length of the cookie sheet. (Easy to do if you lightly wet your hands and shape into logs on the cookie sheet). Bake at 350 for 30 minutes. Remove from oven and let set for 15 minutes. Then slice the logs into 3/4 inch slices cut on a diagonal. Place cut side down on cookie sheets. Brush with milk and sprinkle with sugar. Return to oven, bake at 375 degrees for an additional 10 minutes until toasted and crisp
A Passion for Entertaining https://apassionforentertaining.com/

Crazy Summer Squash

Published on by carol lou

When I first saw spiral cut vegetables I was certainly intrigued.  Friends were purchasing them and stores were selling spiral vegetables slicers and spiral sliced vegetables- so, what to do?  Try them.  I am a fan and I think the more interesting ways you can cook and serve vegetables the better.  I took our favorite pasta recipe and instead of pasta, substituted summer squash.  I think it is delicious and fun to eat.  If you haven’t tried spiral cut vegetables, now is the time!

crazy summer squash

Crazy Summer Squash
Write a review
Save Recipe
Print
Ingredients
  1. 4 spiral cut zucchini or yellow summer squash
  2. 2 tablespoons olive oil
  3. 1/3 cup pine nuts, toasted
  4. 1/2 cup fresh grated parmesan cheese
  5. 2 tablespoons unsalted butter
  6. 2 tablespoons Italian parsley, chopped
  7. Fresh ground black pepper
  8. Additional olive oil to drizzle over the squash, if preferred
Instructions
  1. Heat a medium size skillet over medium high heat, add olive oil. When hot, saute squash for approx. 2 - 3 minutes, stirring constantly. Remove from heat, in a medium bowl, toss squash with remaining ingredients. Serve immediately.
Notes
  1. A great variation is adding sliced cherry tomatoes and 1/4 teaspoon red pepper flakes to the squash when cooking.
  2. You can adjust the amounts depending on the number you are serving - the above recipe serves 2 - 3 vegetable lovers.
A Passion for Entertaining https://apassionforentertaining.com/

Warm Caprese Salad

Published on by carol lou

I literally turned up the heat on this favorite dish.  I heated the tomatoes until they were hot and sizzling and then poured them over the fresh mozzarella.  This dish dances in your mouth, peppery arugula, melting mozzarella and warm tomatoes.  I can’t think of anything better to serve on a beautiful spring day.  Perfect with grilled meats, fish or along side a juicy hamburger.

warm caprese salad

Warm Caprese Salad
Write a review
Save Recipe
Print
Ingredients
  1. Arugula
  2. 12 oz. fresh mozzarella
  3. 1 pint cherry tomatoes, sliced in half
  4. 4 tablespoons fresh basil, chopped
  5. Salt and pepper to taste
  6. Olive oil
  7. Balsamic vinegar
Instructions
  1. Line a salad plate or bowl with arugula. Top with sliced fresh mozzarella. Heat a small saucepan over medium high heat. Add 2 - 3 tablespoons olive oil. When hot, toss in the tomatoes. Cook tomatoes until they are hot and sizzling, stir frequently. Salt and pepper tomatoes to taste. Stir in 1/2 of the chopped basil. Pour hot tomato mixture over mozzarella. Drizzle with balsamic vinegar and top with remaining basil.
A Passion for Entertaining https://apassionforentertaining.com/

Pineapple Cake

Published on by carol lou

This recipe was given to me many years ago when I was just out of college.  A dear woman I worked with gave me this recipe and told me that is was one that is always requested when she serves it.  Well, that have been a number of years and she was absolutely correct.  A wonderful recipe that has proved the test of time and is as delicious today as it has been for many years.

pineapple cake

 

 

Pineapple Cake
Write a review
Save Recipe
Print
Ingredients
  1. 2 large eggs
  2. 2 cups sugar
  3. 1/2 teaspoon salt
  4. 2 teaspoons baking soda
  5. 1 teaspoons vanilla
  6. 2 cups flours
  7. 1 20 oz. can crushed pineapple with juice
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine eggs and sugar. Add remaining ingredients and mix well. Grease and flour a 9 x 13 inch cake pan or two round 8 inch or square cake pans. Bake for 30 minutes or until a cake tester comes out clean. Frost with cream cheese frosting.
Notes
  1. Cream Cheese Frosting
  2. 1 8 oz. package cream cheese/room temperature
  3. 1/4 cup butter/room temperature
  4. 1/2 teaspoon vanilla
  5. 2 cups powdered sugar
  6. Combine all ingredients and spread on cooled cake. If you are planning on a two layer cake, I recommend to make 1 1/2 frosting recipes. Then you will have enough for the filling.
A Passion for Entertaining https://apassionforentertaining.com/

 

 

Two Quick Breads

Published on by carol lou

Both of these recipes are quick to prepare and are great gifts, office treats, weekend breakfast goodies, afternoon tea accompaniment, after school snack, …..

I could go on and on – let’s just say, they are terrific for any occasion.

two quick breads

 

Apricot Bread
Write a review
Save Recipe
Print
Ingredients
  1. 6 oz. chopped dried apricots
  2. 1 cup sugar
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon ground cinnamon
  5. 1/2 teaspoon ground cloves
  6. 1/4 teaspoon nutmeg
  7. 1 cup water
  8. 6 tablespoons shortening
  9. 1 egg, beaten
  10. 2 cups flour
  11. 1 teaspoon baking soda
Instructions
  1. Preheat oven to 350 degrees. Line a 8 x 4 inch loaf pan with foil. In a medium saucepan, cook apricots, sugar, spices and water over medium heat for 5 minutes. Stir in shortening. Cool completely. Blend in egg. Combine flour and baking soda, add to fruit mixture and mix well. Bake at 350 degrees for 50 - 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to a rack and cool completely.
A Passion for Entertaining https://apassionforentertaining.com/
Cinnamon Sour Cream Bread
Write a review
Save Recipe
Print
Ingredients
  1. Bread
  2. 2 cups flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt
  6. 1 cup butter, room temperature
  7. 1 1/2 cup sugar
  8. 2 eggs
  9. 1 cup sour cream
  10. 1 teaspoon vanilla
  11. Topping
  12. 1/2 cup sugar
  13. 1/2 cup chopped nuts
  14. 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Grease 9 x 5 inch loaf pan
  2. Combine topping ingredients and set aside.
  3. Combine flour, baking powder, soda and salt in a medium bowl. Cream butter and 1 1/2 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in sour cream and vanilla. Stir in flour mixture.
  4. Spoon 1/2 of the batter into the prepared loaf pan, top with 1/2 of the topping. Repeat with dough and finish with topping. Bake 350 degrees for 50 - 60 minutes or until a tooth pick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely.
A Passion for Entertaining https://apassionforentertaining.com/

Whitefish Florentine

Published on by carol lou

For this recipe I took the basics from my favorite spinach artichoke dip and topped it with a mild whitefish.  Oh my, what a wonderful combination.  You can even make this ahead, up to six hours before serving, cover and refrigerate until ready to bake.  I served this with focaccia bread and roasted carrots- need I tell you there were no leftovers?  A truly wonderful combination. 

whitefish florentine

 

Whitefish Florentine
Serves 2
Write a review
Save Recipe
Print
Ingredients
  1. 2 mild whitefish fillets - Alaska pollock, catfish, grouper, haddock, Pacific cod, Pacific halibut, or Pacific rockfish
  2. 12 oz. frozen chopped spinach, cooked and pressed dry
  3. 1/4 cup mayonnaise
  4. 1/4 cup sour cream
  5. 1/4 cup grated parmesan cheese
  6. 1 14 oz. can quartered artichoke hearts, drained (optional)
  7. Additional grated parmesan for the top
  8. Fresh lemon juice
  9. Freshly grated pepper
Instructions
  1. Cook and press dry the spinach. In a medium mixing bowl combine spinach, mayonnaise, sour cream, artichokes and 1/4 cup parmesan cheese. Mix well and put in a casserole dish. Top with fish fillet. Brush fish with lemon juice, pepper and top with additional cheese. Bake 350 - 20 - 25 minutes until fish flakes easily. I like to broil the fish for the last few minutes for a golden brown crust.
Notes
  1. You can easily double or triple this recipe. Bake as directed,
A Passion for Entertaining https://apassionforentertaining.com/

Chocolate Crinkles

Published on by carol lou

Do you have a chocolate craving?  Chocolate Crinkles are the solution.  These cookies are easy to prepare and require refrigeration prior to baking.  You can make the dough early in the day and then bake the cookies later in the day.  Form the dough into balls and roll then into a dish of confectioners’ sugar  and bake.  They puff as they bake and make an incredible looking cookie, besides being absolutely delicious.

chocolate crinkles

Chocolate Crinkles
Yields 48
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup unsweetened cocoa powder
  2. 2 cups sugar
  3. 1/2 cup vegetable oil
  4. 4 eggs
  5. 2 teaspoons vanilla extract
  6. 2 cups flour
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon salt
  9. Confectioners' sugar
Instructions
  1. In a medium bowl, mix together cocoa, sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into one inch balls. Roll each ball in confectioners' sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
A Passion for Entertaining https://apassionforentertaining.com/

Shrimp Wraps

Published on by carol lou

I have a few “go to” recipes that are quick and easy to prepare.  This recipe is one of those that is always a favorite and ready to serve in a very little time.  Toss aside that carryout menu – time to make these wonderful shrimp wraps.  Excellent with a chilled Riesling.

shrimp wraps

 

Shrimp Wraps
Write a review
Save Recipe
Print
Ingredients
  1. 12 small flour tortillas
  2. 6 tablespoons canola oil
  3. 1 pound shrimp, shelled and deveined
  4. 3 large eggs, beaten
  5. Salt and pepper, to taste
  6. 2 tablespoons fresh ginger, minced
  7. 1 clove of garlic, minced
  8. 3 oz. assorted sliced mushrooms
  9. 8 oz. packaged coleslaw mix
  10. Hoisin sauce - 2 tablespoons for shrimp and extra for serving
Instructions
  1. Wrap tortillas in foil and warm in 200 degree oven.
  2. In a wok or skillet, over medium high heat, heat 1 tablespoon oil. When hot, add shrimp and stir fry until cooked, approx. 2 minutes. Remove the shrimp to a platter. Heat 2 additional tablespoons of oil, add eggs and salt and pepper, cook until and stir until large curds form. Scrap the eggs on to the platter with the shrimp. Add 2 tablespoons of oil to the wok, add garlic, ginger and mushrooms, stir until lightly browned, approx. 4 minutes. Add the remaining tablespoon of oil and add the coleslaw mix. Stir until wilted but still crunchy. This will take about 4 minutes. Return the shrimp and egg to the wok, add the 2 tablespoons of hoisin sauce. Stir fry until combined. Serve on warm tortillas with additional hoisin sauce.
A Passion for Entertaining https://apassionforentertaining.com/