Famous Amos Chocolate Chip Cookies

 2 sticks (1 cup) margarine (Wally used Blue Bonnet) 

2 eggs 

1 teaspoon real vanilla extract 

3/4 cup packed light brown sugar 

3/4 cup granulated sugar 

1 teaspoon baking soda

1⁄ 2 teaspoon salt 

2 1/4 cups all-purpose flour 

2 1/4 cups all-purpose flour 

2 to 4 tablespoons grated coconut (depending on how much you like coconut) 

1 cup pecan pieces 

3 cups (18 ounces) semi-sweet chocolate chips (Wally used either Nestle or Ghirardelli) 

Preheat the oven to 375 degrees F.

Unwrap the margarine and grease cookie sheets with the margarine paper.  In a large bowl, cream margarine, eggs, vanilla, sugars, soda and salt. Gently add flour, coconut and pecans, in that order.

Add chocolate chips (which Amos called “the most important ingredient”) only until the chips are well blended. Drop by teaspoonfuls onto a cookie sheet about an inch apart. (Famous Amos cookies should be bite-sized.)

Bake in the center of the oven between 8 to 12 minutes, until the cookies are brown top and bottom, turning the baking sheets several times to ensure even baking. Leave on the sheets for 2 minutes, then transfer to wire racks to complete cooling.

Yield: 80 to 100 cookies

Fiesta Dip

 1 can Rotel tomatoes

2 cups (16 oz) low-fat cottage cheese

1 Tbsp. Taco seasoning 

1 Tbsp. Ranch seasoning

  (Or 2 Tbsp. of one or the other)

2 cups (8 oz.) Fiesta blend shredded cheese

Drain Rotel reserving juice.  Add the juice along with cottage cheese and seasonings to a food processor and process until smooth and creamy. Add the drained tomatoes and shredded cheese and pulse about five times,  just enough to combine. Serve with chips veggies, etc..

Purple Sweet Potatoes

Purple sweet potatoes are denser than orange ones, and not quite as sweet with a mealier texture. They are best when boiled or roasted and then mashed with a flavoring syrup recommended by my sister. It would be delicious with any variety of sweet potatoes. For lots more information about purple, sweet potatoes, and the different varieties look here.

6 to 8 oz. pineapple juice (or orange)
Brown Sugar and/or Honey
Star Anise (about 3) 

Fresh Ginger or Crystalized Ginger

Maybe some cinnamon and/or nutmeg
(or use Japanese 5-spice powder in lieu of the other spices)

Cook down until syrupy. Remove solids.
Add a little butter. Stir into your warm mashed sweet potatoes. Yum!

Chick-fil-A Carrot Salad

4 ½ cups freshly shredded carrots (1lb.)
1 (8oz) can or 2/3 cup crushed, unstrained pineapple 

1/2 cup raisins
½ cup mayonnaise
1/4 cup  sugar
About 2 tablespoons fresh, unstrained lemon juice (no seeds) from half a lemon

Mix all together and refrigerate or serve at once.  

This salad was one of the main reasons I ever went to Chick-fil-A other than at the request of a grandchild or great grandchild. They quit serving it so I decided I needed to make my own and the recipe was actually on the Chick-fil-A website.  I have altered it to my taste (not quite as sweet)

Watermelon Peach Salad

Peach Watermelon

4 cups cubed watermelon
3 peaches, cut into thin wedges
fresh basil leaves
8 ounces fresh feta cheese, crumbled

¼ cup roasted pistachios, chopped

Vinaigrette 

¼ cup extra virgin olive oil
3 tablespoons champagne vinegar
3 tablespoons honey
1 tablespoon fig preserves (optional)
2 tablespoons chopped fresh chives
salt and black pepper
chili flakes

In a salad bowl, arrange the watermelon and peaches. Crumble the feta over the fruit. Add the basil and pistachios. 

To make the vinaigrette. Combine all ingredients in a glass jar and shake or whisk to combine. Season with salt, pepper, and chili flakes. Drizzle over salad.  Eat at once.  

Basil Oil

 Basil Oil Sauce

1 cup packed fresh basil leaves, stemmed and washed
1/2 cup extra virgin olive oil
2 tablespoons water
4 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.   Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

Good to drizzle over steamed or roasted vegetables, potatoes, use as a bread, dip, use your imagination.

Mulberry Muffins

½ cup milk

½ cup sour cream
½ cup canola oil
1 egg
2 teaspoons vanilla extract
2 cups flour
¾ cup sugar
1 tsp. baking soda
2 tsp. baking powder
½ tsp. salt
1 cup mulberries, fresh or frozen
1 tablespoon flour
¼ cup Turbinado sugar or light brown sugar

Preheat oven to 350 degrees and spray a 12-cup muffin tin or 6 cup large with baking spray and set aside. 

In a large measuring cup, whisk together milk, sour cream, canola oil, egg, and vanilla extract until smooth. Set aside.

In a large mixing bowl, whisk together flour, granulated sugar, baking soda, baking powder, and salt.  Slowly pour the liquid ingredients into the dry and begin to stir gently, being careful not to over mix. There can even be a streak or two of flour left over.

Gently toss mulberries with another tablespoon of flour in a separate bowl. Pour berries into muffin batter, stirring gently until just combined.

Using a large portion scoop, evenly divide the batter among prepared muffin tins. Sprinkle the tops of the muffins generously with Turbinado sugar.  Bake cake in preheated oven for 22 – 25 minutes, or until muffins are tall, golden brown, and the tops spring back when lightly touched.  Cool on wire rack for ten minutes before removing from the pan.  Makes 12 muffins.  

These muffins are easy and extremely delicious. They could be made with blueberries or mandarin oranges or even pieces of peaches, but with the mulberries from my trees, they are extraordinary.

Meyer Lemon Pie

1 1⁄4 cups white sugar
3 large eggs
3 3⁄4 ounces Meyer lemon juice 

1⁄4 cup butter, melted
1 (9 inch) pastry shell, unbaked

Preheat the oven to 350 degrees.  Mix sugar, eggs, and lemon juice in a blender.  Pour in melted butter and blend again.  Pour mixture into the unbaked piecrust and bake in the bottom rack of the oven for 30 to 35 minutes until just set.  Allow to rest to complete setting, at least 15 minutes.  

Black Bean Burgers

1 can black beans, rinsed and drained
1/2 cup walnuts
2 medium portobello mushrooms,  chopped
1/2 onion, chopped
1/2 green pepper, chopped
Add whatever spices you love—sea salt, pepper, smoked paprika, granulated garlic, chili powder, etc.
1/2 cup chickpea flour 

Add all to bowl of food processor and chop to consistency of hamburger.  Shape into patties and fry in avocado oil.  Add barbecue sauce on top, if you wish.  

Herb salt

 Chop 1/2 cup basil or other herb.  Place in blender and pulse a couple of times.  Add 2 cups Diamond Crystal kosher salt and blend until well combined.  Preheat oven to 170 degrees.  Line baking sheet with parchment paper or silpat mat.  Spread herb salt evenly on baking sheet and bake in preheated oven for 30 minutes.  Cool and break up any clumps.  

In the alternative, spread the herbs and salt after blending on parchment paper placed on a sheet pan. Leave it uncovered on the counter for 2 to 3 days until completely dry.  Store as mentioned above.

Store in tightly sealed container and enjoy on roasted vegetables, potatoes, deviled eggs, salads, fresh tomato slices, or any other food.  Great as a gift.  Yum!

Blueberry Biscuits

 2 cups self-rising flour
1/4 cup brown sugar
1 teaspoon lime zest
1/2 cup cold unsalted butter, cubed
1 cup blueberries
1/4 cup sour cream
1/2 cup buttermilk

Glaze:
1 cup powdered sugar
2 Tbsp. lime juice

Combine flour, sugar and lime zest in a bowl; cut in butter until crumbly. Add blueberries, sour cream and buttermilk. Stir until dough comes together. Drop by 1/4 cupfuls 2 inches apart on parchment paper lined baking sheets. Bake at 400° until tops begin to brown, about about 14 minutes. Rotate baking sheets halfway through. Whisk together powdered sugar lime juice and drizzle over warm biscuits. 

Lively Cafe Bean Salad

1 can Black beans

1 can Garbanzo beans

1 can Shoepeg corn

2 cups steamed edamame

1 bunch green onions, sliced

1/2 cup diced red pepper

1/2 cup crumbled feta cheese

1/2 bunch fresh Cilantro, chopped (or Basil)

Dressing:

1/2 cup apple cider vinegar

1/2 cup sugar

1/2 cup oil 

Salt and pepper to taste

Savory Dutch Baby

1 pound cremini mushrooms
4 cloves (I used 6 big ones) garlic
2 tablespoons fresh thyme leaves, divided
2 tablespoons chopped fresh chives, divided
2/3 cup all-purpose flour
2/3 cup whole milk
3 large eggs
1 1/4 teaspoons kosher salt, divided

Freshly ground black pepper
4 tablespoons unsalted butter, divided
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons olive oil
1/4 cup low-sodium vegetable broth or white wine
A few handfuls baby arugula

Arrange a rack in the middle of the oven. Place a 10-inch cast-iron skillet on the rack, and heat the oven to 425°F. (I used our 9-inch Griswold) 

Quarter 1 pound cremini mushrooms (slice each quarter in half again for particularly large mushrooms) and transfer to a bowl. Mince 4 cloves garlic, set aside. De-stem thyme leaves until you have 2 tablespoons leaves. Chop chives until you have 2 tablespoons.

Whisk together 2/3 cup all-purpose flour and 2/3 cup whole milk, then add the 3 large eggs, 1/4 teaspoon of the kosher salt, and several grinds black pepper in a medium bowl, mix until no lumps remain. Whisk in 1 tablespoon of the thyme leaves and 1 tablespoon of the chopped chives.

Carefully remove the hot skillet from the oven and immediately add 2 tablespoons of the unsalted butter. Swirl to melt, making sure it coats the bottom and up the sides of the pan. Immediately pour the batter into the hot skillet. Sprinkle with 1/2 cup grated Parmesan cheese.

Bake until golden and puffed and crispy on the edges, 18 to 20 minutes. Meanwhile, heat 2 tablespoons olive oil and 1 tablespoon of the unsalted butter in a large skillet over medium-high heat. Add the quartered mushrooms, toss to coat in the fat, and arrange in a single layer. Sear undisturbed until the bottoms are well-browned, about 3 minutes. Season with the remaining 1 teaspoon kosher salt and several grinds black pepper and sauté until browned and tender, about 5 minutes.

Reduce the heat to medium. Add the minced garlic, remaining 1 tablespoon unsalted butter, and remaining 1 tablespoon thyme leaves. Sauté for 2 minutes more. Add 1/4 cup white wine or broth and cook until mostly evaporated, 2 minutes more. Remove from the heat and stir in a few handfuls of baby arugula, stirring to wilt slightly.

At this point, your Dutch baby should be just about ready. When it’s done, pull it out of the oven and immediately top it with the mushroom mixture. Sprinkle with the remaining 1 tablespoon chives and more Parmesan cheese.

Butternut Squash Soup

 2 tablespoons extra-virgin olive oil, divided 
1 large yellow onion, chopped 

1 medium apple, chopped 

1 (3-pound) butternut squash, peeled, seeded, and cubed
1⁄ 2 teaspoon sea salt 

Freshly ground black pepper 

3 garlic cloves, chopped 

1 tablespoon chopped fresh sage
1⁄ 2 tablespoon minced fresh rosemary 

1 teaspoon grated fresh ginger 

3 to 4 cups lower sodium vegetable broth (or chicken bone broth)

 A touch of cream or coconut milk

For garnish:  Chopped parsley Toasted pepitas (pumpkin seeds) Crusty bread 

Preheat oven to 400 degrees.  Add 1 tablespoon olive oil, chopped onion, apple, and butternut squash, salt, and several grinds of fresh pepper to sheet pan.  Roast for 30 minutes, stirring halfway through.

Add roasted vegetable/apple mixture to Dutch Oven or large pot. Add in the other tablespoon olive oil, garlic, sage, rosemary, and ginger, and broth. Bring to a boil and let simmer for 10 minutes.
Let cool slightly and pour the soup into a blender or blend it in the pot using an immersion blender.
Blend until smooth. Add in a touch of cream or coconut milk.  If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread

Kluski (Polish Potato Dumplings)

1 cup mashed potatoes
1/2 tsp salt
1 Tbsp melted butter 
1 egg
1/3 cup all purpose flour (may need a little more)

Beat potatoes with salt, butter, egg. Add in flour gradually to make a soft dough. Use a tablespoon to scoop about a tablespoon of dough into a half moon shape and drop into boiling salted water, tapping on side of pot if necessary. When the dumplings rise to surface, allow to cook about a minute. Use slotted spoon to remove to a buttered plate. Add to soup or stew instead of noodles or add butter and garnish as desired for a side dish. Can also be sprinkled with bacon or cheese.

Roasted Squash Cornbread

 

• 1 1/2 cup organic cornmeal, preferably stoneground
• 1 1/2 cup unbleached white flour (or gluten-free flour mix)
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt (3/4 tsp if using salted butter)
• 1 cup pureed roasted winter squash (Recommend buttercup, but delicata, butternut, and acorn will also work)
• 1/3 cup maple syrup
• 1 cup milk
• 1/2 cup yoghurt
• 1/4 cup melted butter (plus 1 Tbsp for greasing the pan)
• 1/4 cup sunflower oil
• 2 eggs

1. To make roasted squash, cut a squash of your choice in half, scoop out the seeds, and roast it cut-sides facing down on an oiled baking sheet at 400F for about 45 minutes or until soft. Let it cool and scoop out the flesh, discarding the skins. Mash the squash with a potato masher, or if you wish to obtain a smoother puree, use a hand blender or food processor.
2. Preheat the oven to 400 F and using a full tablespoon of butter, grease an 8 x 11 baking pan with butter (a metal baking pan yields best results). Using a lot of butter will give a nice crispy golden bottom and sides to your cornbread.
3. Combine the dry ingredients (flour, cornmeal, baking powder, baking soda, and salt) in a large mixing bowl by whisking together. 
4. Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, sunflower oil, and yoghurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not overmix.
5. Pour the batter into a greased 8 x 11 baking pan. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.
6. Place the pan on a wire rack and cool for about 10 minutes. Cut into squares and serve warm!

Becky’s Savory Snack Mix

½ cup butter (1 stick)
1 ½ tablespoons Worcestershire sauce

1 ½ - 2 teaspoons herbs and spices of your choice. Typically at least 1 tsp. ground cumin, plus some combination of dried rosemary and thyme.  May also heat it up with chili powder or chipotle powder, or make it smoky with smoked paprika.  If you are not worried about salt, any favorite seasoned salt is ok.

 

8 cups mixed cereal and small snacks; rice or corn chex, goldfish or Cheezit crackers, sesame sticks, small pretzels, Cheerios.

 

1 cup mixed nuts. Salt-free, if trying to reduce salt.  Honey or other glazed nuts is nice. 

 

Melt butter in large flat pan, in the preheated oven or on stove top.  If you don’have anything bigger than a regular sheet cake pan, use 2 of those and divide all ingredients between them.  Stir in the Worcestershire sauce, herbs and spices.

 

Stir cereal/crackers and nuts into pan to coat with butter mix. Put in 250 degree oven for 1 hour, stirring every 15 minutes. Cool. Keeps unrefrigerated for as long as it is likely to last.

Kuchen Bars

CRUST                                         

1/2 cup butter              

1/2 tsp vanilla                         

1/2 cup sugar                               

1 egg                                        

1 cup flour 

FRUIT LAYER

Fruit, your choice—Apple slices, cherries, plums, etc.

cinnamon and sugar, optional

CUSTARD

1 1/2 cups half ‘n half

1/2 cup heavy cream

½ cup sugar

4 eggs

1 Tablespoon flour  

Mix butter, vanilla, sugar, egg, and flour for crust and pat into 9x13 pan. 

Place layer of fruit. Sprinkle lightly with a cinnamon and sugar mixture, if desired. 

Mix custard together and pour over fruit layer. Sprinkle top with sugar and cinnamon. Bake at 350 for 30-40 minutes.

Apple Cheddar Hand Pies

2 1/2 cups Unbleached All Purpose White Flour

3 Tbsp Sugar

1 tsp Salt

1 1/4 cups shredded Sharp Cheddar Cheese

2/3 cup Butter chilled and cut into tablespoons

1 Tbsp Apple Cider Vinegar

1/2 cup Ice Water

1 lb Apples peeled and chopped to 1/4-inch cubes

1/4 cup Packed Brown Sugar

1/2 Tbsp Lemon Zest

1 Tbsp Lemon Juice

1 tsp Cinnamon or 1 tsp Pumpkin Spice Mix

1 Tbsp Tapioca Starch

1 Egg plus 1 Tbsp Water

Sparkling Sugar (optional)

In the work bowl of the food processor pulse together flour, sugar and salt. Add butter and cheese and pulse until butter pieces are the size of peas. Add in 1 tablespoon apple cider vinegar and 1/2 cup ice water and pulse 1-2 times to mix. If pie dough seems too dry, add 1-2 tablespoons ice water. Do not overmix.

Divide dough in two, flatten into round disks and wrap in plastic. Refrigerate for at least 1 hour.

While dough is resting, peel, core, and chop apples into 1/4-inch cubes.Mix apples, brown sugar, lemon zest, lemon juice, cinnamon and tapioca starch to combine. Cover and let rest in refrigerator for remainder of hour or until ready to assemble.

Preheat oven to 375°F. Line rimmed baking sheet with parchment paper.On a lightly floured surface roll out one disk of dough into about a 12-inch round. Using ring mold, cut out 18 rounds, re-rolling dough once if necessary.  Repeat with the second disk of dough.  Place 1 tablespoon apple filling in the middle of 18 rounds and cover with remaining rounds, crimping edges with the tines of a fork. Cut small slit or X on each to allow for steam.  Brush with egg wash and sprinkle with sugar. Repeat until all dough and filling has been used.  Bake for 23-25 minutes or until golden brown.

Noodle Kugel

 

Stir Fry Sauce

1 tablespoon each (or make 4 x recipe — 1/4 cup each — and keep in frig)

Tamari

White miso paste

Maple syrup or honey

Toasted sesame oil

Apple cider vinegar

Stir fry whatever veggies are on hand and add 2-3 tablespoons of sauce at end of cooking. 

    From friend and excellent cook Rose Marie Worley

 

Lemon Berry Trifle

1 (14 ounce) can fat free sweetened condensed milk
1 (8 ounce) carton non-fat reduced sugar lemon yogurt-vanilla
1/3 cup lemon juice - slightly less
2 teaspoons grated lemon peel
1 (8 ounce) container reduced-fat whipped topping, thawed, divided 

1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes 

1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted

In a large bowl, combine the sweetened condensed milk, yogurt, lemon juice and lemon peel. Fold in 2 cups whipped topping.

In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers.  Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.  Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours. 

Tennessee Onions

3 to 4 Sweet Vidalia onions
4 tbsp butter
1 tsp salt
1 tsp garlic powder
½ tsp Oregano
1 cup Italian blend cheese, shredded
1 cup Cheddar Cheese, shredded
½ cup Parmesan Cheese, shredded

Preheat the oven to 350 degrees.  Spray a 9×13 baking dish with nonstick spray. 

Slice the onion into ¼ inch rounds and separate the onion rings. Spread the rings into the baking dish. 

Sprinkle the onion rings with garlic powder, salt and Oregano. Slice the butter into 8 slices of butter.  Place the butter evenly across the top of the onion and spices. 

Sprinkle the Italian blend Cheese and the Cheddar Cheese over the entire top. Sprinkle with the Parmesan Cheese at the end.   Place in the oven and bake for 35 to 40 minutes, or until the cheese begins to bubble and brown. 

Serve immediately

Chinese Dumpling Dipping Sauce

 

• 1 teaspoon sugar
• ▢ 1 tablespoon hot water
• ▢ 2 tablespoons soy sauce
• ▢ 1 teaspoon rice vinegar
• ▢ 1 teaspoon chili oil
• ▢ 1 teaspoon garlic (minced)
• ▢ 1 teaspoon toasted sesame seeds
• ▢ ½ teaspoon sesame oil

Dissolve sugar in hot water.  Stir in remaining ingredients and serve with Chinese dumplings.  

Cheese Straws

1 cup (2 sticks) unsalted butter at room temperature

2 cups (8 ounces) shredded extra-sharp Cheddar cheese at room temperature

1 Tablespoon baking powder

3/4 teaspoon salt

1/4 teaspoon cayenne pepper

2 cups (10 ounces) all-purpose flour

Directions

Preheat oven to 350°F.

With an electric mixer, cream butter and cheese until well blended. Add baking powder, salt, and cayenne pepper. Beat on medium speed until well blended. Add flour; beat on medium speed for 5 minutes until very creamy, scraping down the sides of the bowl several times.

Transfer the dough to a piping bag fitted with a 1M large star tip.

Pipe 3-inch long cheese straws onto a parchment-lined baking sheet. Leave at least 1/2-inch space between cheese straws. Bake for 14 to 16 minutes or until golden brown.

Remove from the oven and transfer the cheese straws to a wire rack to cool completely. Store in an airtight container for up to a week.  Makes 12 dozen.  

Cornpone

 

½ cup fine ground white cornmeal

¼ teaspoon salt
1 1/4- 1 ½ cup of hot water (boiled on the stovetop or your hottest tap water) Batter should be quite thin. 

1/4 cup bacon grease, butter, vegetable oil (a combination to total 1/4 cup is good—bacon grease for flavor, butter to make cornbread more crisp and lacy, oil to reduce unhealthy fat)

Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.

Heat a cast iron or heavy skillet over medium heat.  When the pan is hot, drizzle with one or two tablespoons of grease/oil tilting the pan so that the entire surface is coated with oil.  

Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.  When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn’t burn.  Drain on paper towels.  Eat right away. 

Knoephla Soup

• 1 32 oz. carton chicken broth/stock
• 1/2 small onion, minced
• 2 carrots, sliced thinly
• Celery seed, just a few shakes
• 1 bay leaf
• 3 small potatoes (or 1 large), diced (about 1 1/2 cups)
• 4 cups water
• 1 cup chopped rotisserie or other cooked chicken (optional)
• 1-2 tsp. chicken base
• 1/2 tsp. black pepper
• 2 cups heavy cream (half & half or milk work too, but this is nice and rich)
• 1 tsp. dried parsley flakes
• 2 tsp. butter

Knoephla Dough:

• 1 1/2 cups flour
• 1 egg
• 1/2 cup milk
• 1/4 tsp. baking powder
• 1/8 tsp. salt

In a stock pot or large sauce pan, combine onions, carrots, celery seed, bay leaf, and chicken broth. Bring to a boil. In the meantime, dice potatoes. Soak them in water so they don’t change color.

Mix up the knoephla dough in a medium mixing bowl. It might still be a little sticky. By this time, the carrots and onions should be softened. Add 4 cups of water to the pot.   Drain the potatoes and add them to the soup. Return to a low boil. 

Flour hands and work surface. Sprinkle flour over the dough if it’s too sticky. Take chunks of dough, roll between your two hands, forming ropes. Flour your hands as needed. Cut ropes into small pieces using scissors. Let the pieces drop right into the pot of boiling broth.  Continue doing this until all of your dough has been used up. Continue to cook until the potatoes are tender, about 10 minutes.

Turn down the heat to low. Remove the bayleaf and add chicken (optional), pepper, chicken base, (add enough to suit your taste), parsley, butter, and cream. Do not let it boil after adding cream.  

 Let it sit on the burner for 30 minutes or so before serving. It gets better with time. 

 This is a delicious heartwarming soup served by Germans from Russia.

Jammy Boiled Eggs

Bring water to a boil.  Take egos from refrigerator and lower carefully into boiling water.  Boil for 6.5 minutes.  Cool immediately in cold water, preferably ice water.   

Lemonade

2 cups fresh or frozen Meyer lemon juice
2 cups sugar

Water to make one gallon

Combine lemon juice and sugar and stir to dissolve sugar. To make sure the sugar dissolves completely, you can heat it with some water until dissolved, allow it to cool, then add it to the lemon juice and additional water to complete the lemonade. 

Leona’s Fruit and Pasta Salad

1 package ring macaroni

1 cup sugar

1/2 cup butter

2 Tbsp. flour

3 Tbsp. vinegar

Juice from one large can pineapple

2 eggs, well beaten

Fruit, as desired, see instructions.  

Cream butter, sugar, and flour.  Add pineapple juice and vinegar.  Then add the eggs which have been well beaten and cook on medium heat until it thickens to the consistency of cream, but not as thick as pudding.  Cool completely.  Cook macaroni according to package directions.  Cool.  Add dressing to macaroni along with fruit as desired such as miniature marshmallows, drained pineapple, seedless grapes, bananas, maraschino cherries, and mandarin oranges,   Chill.  

This is a recipe from Leona Jacobson, my Uncle Mel’s sister.  It is great for family dinners and covered dish occasions.  

Cilantro Lime Rice

1 1/2 cups long grain white rice
1 tablespoon olive oil or butter, plus more for serving
1/2 cup finely minced onion (1 small)
2 teaspoons minced garlic (2 medium cloves)
2 1/4 cups water, vegetable stock or chicken stock
1/4 teaspoon fine sea salt or to taste
3 tablespoons fresh squeezed lime juice
1 cup roughly chopped fresh cilantro leaves and tender stems.

Rinse the rice with cold water until it runs clear. Drain well and set aside. Heat a medium saucepan with a tight-fitting lid over medium heat. Add the oil or butter. When hot, add the rinsed rice and onion. Cook, stirring often, until the rice turns from translucent to a brighter white and the onion is soft, 3 to 4 minutes. Add the garlic and cook, stirring it around the pan until fragrant, but not browned, about 30 seconds
 

Pour in the warm water or stock and stir, knocking down any grains of rice that are stuck to the sides of the pan. Season with salt, reduce the heat to the lowest setting and cover with a lid. Cook, covered for 15 minutes.  Remove the pan from the heat and leave alone (still covered) for 10 minutes. Uncover and test a grain of rice. If the rice is still a little hard, place the lid back onto the rice and place over low heat for another 5 minutes. If the rice looks too dry, scatter a tablespoon or two of extra water over the rice before placing back onto the heat.

When the rice is done, scatter the lime juice and cilantro on top. Use a fork to gently fluff the rice and incorporate the lime juice and cilantro into the rice. Serve.

This is great with burritos, served as a side dish with fish or shrimp, or with just about anything.

Black bean and sweet potato enchiladas

1 1/2 pounds (2 medium to large) sweet potatoes
1 medium red onion (about 1 cup finely diced)
15-ounce can black beans (or 1 ½ cups cooked black beans)
8 ounces canned diced green chilies (about 1 cup)
1/2 tablespoon chili powder
1/2 tablespoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Fresh ground black pepper
2 cups salsa verde
8 ounces (2 cups) Colby jack cheese, shredded
10 8-inch flour tortillas
For the topping: sour cream, chopped cilantro, guacamole, pico de gallo, feta or queso fresco

Preheat the oven to 350°F.  Boil the sweet potatoes: Dice the sweet potatoes into roughly 3/4-inch cubes (you can leave the skin on or peel; make sure to cut off any dark or black spots). Place them in a pot and cover with 1 inch of water; add a pinch of salt. Bring to a boil and cook until tender when pierced with a fork, around 7 to 12 minutes. Drain.

Prep the filling: Finely dice the onion. Drain and rinse the black beans. In a large bowl, combine the cooked sweet potato, red onion, black beans, green chilies, cumin, chili powder, garlic powder, kosher salt, and fresh ground black pepper. Mix to combine. Taste and add a few more pinches of kosher salt if desired.

Roll the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side, so that they are flexible. In a large baking dish or rimmed baking sheet, spread 1 cup of the salsa verde. Fill each tortilla with a 1/2 cup scoop of the filling, add 2 tablespoons of the cheese, and roll it up. Place each enchilada seam-side down in the baking dish (there will be some leftover filling). Repeat for the remaining tortillas.  Top with salsa and cheese: When all enchiladas are in the dish, top with the remaining 1 cup salsa verde and the remaining cheese.

Bake: Place in the oven and bake for about 15 minutes, until the cheese is melted. Serve garnished with sour cream, chopped cilantro, and other garnishes as desired. 

Scarpaccia

2 -3 Zucchini, sliced very thin
1-2 Onion, sliced thin
1 tsp. Salt
1 cup Flour
1/3 cup Yellow Cornmeal

1 cup water
1/2 tsp. Salt
1/2 tsp. Pepper
1 - 2 Tbsp. Olive oil
Olive Oil
Corn meal
Fresh Basil or  Rosemary

Slice zucchini very thin. Add salt and allow to drain. Press any remaining moisture out with a clean kitchen towel. Sauté onions and zucchini with a little olive oil until almost tender. Mix flour,  cornmeal, water,  salt and pepper into a thin better. Add all the onions and zucchini and mix thoroughly . Line a large sheet pan with parchment paper and oil with olive oil.  Press zucchini mixture to cover and compress well. Adding a piece of parchment paper on top and pressing works well. Sprinkle with a little more cornmeal, some olive oil and fresh basil or rosemary and bake at 400 degrees 30-40 minutes.  Allow to cool at least an hour to crisp up, and slice into squares.    

Paradise Pear Marmalade

Paradise Pear Marmalade
 
Originally from Southern Living
 
About 2 lb. pears, peeled, cored, ground or shredded (Hard or cooking pears, e.g., sand or pineapple pears, work well.  Peeling not necessary if using thin skinned pears like Anjou)
1 medium orange, seeded and ground (with peel; juice orange preferred, or something similar with less white pith; not navel)
1 medium lemon, seeded and ground (with peel)
1 can crushed pineapple (8 oz can. In juice or light syrup)
¼ cup maraschino cherries, chopped (can be omitted)
1 pack fruit pectin (e.g., Sure Jell, 1 ¾ oz)
5 cups granulated sugar
 
Total of raw fruit should be about 6 cups. Combine fruit and pectin. Add ½ tsp butter to reduce foaming. Bring to a full boil and boil l minute. Add sugar, return to a full boil, boil 1 minute more. Do not overboil. Skim foam as needed. Ladle into prepared sterile, hot jelly jars, use 2 part lids, and process in water bath 10 minutes. Refrigerate any jars that don’t seal, as usual 

From my friend Becky Lyons, who got it originally from Southern Living.  I’m always looking for good recipes to use the fruits I grow in my yard. There was a big pear tree there when I moved to Harriet Drive. Occasionally I will get do use some of the pears when the raccoons and squirrels leave me a few. 

Pear Almond Cake with Southern Pears (Gluten free)

¾ cup granulated sugar
4 oz (1 stick) unsalted butter, room temperature
4 large eggs
1 teaspoon almond extract
1 teaspoon vanilla
2 ½ cups fine almond flour, lightly packed
1 teaspoon baking powder
¼ tsp salt
2 medium pears, peeled, cored, sliced or chopped.  Hard Southern pears (Keifer, cooking, sand or pineapple), or firm eating pears such as Anjou. About 1 cup total.
Optional: ½ - 1 tsp. xanthan gum for a firmer cake
 
Preheat oven to 350 degrees F. Butter an 8” round or square cake pan. If you want to remove cake from pan, line with parchment paper and leave an overhang. Or, set out 18 cupcake liners in standard muffin tins. Springform is suitable too.
 
Prepare your pears.  Peel and core. If you want larger pieces, slice thinly. I prefer chopped; for cake, about 1” pieces. For cupcakes, smaller. If you are using cooking pears, such as the southern sand pears, give the pieces a little zap in the microwave until they are slightly softened.
 
In a medium bowl, whisk together the almond flour, baking powder, salt, and if using, xanthangum. 
 
Cream together room temperature butter and sugar in stand mixer. Lightly beat eggs with almond and vanilla flavorings and pour into butter mixture with beaters running at low speed. Increase mixer speed and continue beating until well mixed.
 
Add almond flour mixture to the wet ingredients and blend thoroughly on medium speed.  Spread batter in prepared pan, or drop into cupcake papers – about half or 2/3 full. Press pear pieces into top of batter.  Add topping if using. Bake for about 40-45 minutes, or until toothpick tests clean. Cupcakes need a little less time, start testing at about 30 minutes.  Cake will rise but then fall back some as it cools. 
 
Modifications:
--Add ½ - 1 tsp finely chopped fresh rosemary or lemon balm (I used rosemary), whisked into dry ingredients
--Substitute ½ - 1 tsp zest of orange or lemon for the almond flavoring
--Sprinkle top with coarse sugar (e.g., demerara) or powdered sugar. This recipe is not very sweet, so I liked the additional demerara.
--Sprinkle top with sliced almonds.

A delicious cake and a good way to use the pears that grow in our area. From my friend Becky Lyons.  Adapted from wildwildwhisk.com