Friday, June 21, 2013

Nectarine Galette by Ophelia Dunk

Nectarine Galette
Serves 4
Hands-on Time: 10m
Total Time: 1hr

1 refrigerated rolled piecrust
3 thinly sliced nectarines or peaches
3T turbinado sugar
2T unsalted butter, cut up

1.      Heat oven to 375°F with the rack in the lowest position
2.      Place the piecrust on a parchment-lined baking sheet.  Leaving a 2-in border, top with the nectarines or peaches.  Sprinkle with 2T of the sugar and the butter.  Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit.  Brush the dough with the 2tsp water and sprinkle with the remaining tablespoon of sugar.
3.      Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.

The galette can be baked up to 8 hours ahead.  It’s wonderful served at room temperature with a scoop of vanilla ice cream.

Thursday, June 13, 2013

Stuffed Mushrooms by Lindsay Blaise

Stuffed Mushrooms
White mushrooms (washed and de-stemmed)
equal parts cream cheese & shredded parmesan cheese (I used about 6 oz & 3/4 c for 2 pints of mushrooms)
Slices almonds
2 T melted butter
Mix cream cheese with parmesan & stuff mushrooms. Top with sliced almonds, drizzle with butter and bake at 375 for ~30-40 minutes until browned. (I always finish mine off with a couple of minutes under the broiler for more browning.) Enjoy!

Grandma's Cookies by Lindsay Kester

Grandma's Cookies

2 sticks of butter (or 1 butter & 1 margarine)
1/2 cup of granulated sugar
Sliced almonds
2 sleeves of graham crackers

Prepare large cookie sheet (use one with a lip) by spraying with Pam or line it with nonstick foil. Lay graham crackers end to end so they cover the whole cookie sheet in a single layer. Melt butter in small saucepan. Add sugar and bring to a boil. Reduce head and simmer for 10 minutes. Mix in almonds and pour mixture over graham crackers. Bake at 350 for 10 minutes. Remove immediately and allow to cool completely. Break apart and enjoy!

Wednesday, June 5, 2013

Pasta Salad by Alesya Flynn

Pasta Salad

12 oz box of tri-color Rotini pasta (spiral)
Cheddar Cheese
Italian dressing

Boil the pasta, drain, and put in the refrigerator to chill.  Cut up carrots and broccoli into bite size and add to pasta. (I like to cook my broccoli just a tiny bit so it's not raw.)  Shred the cheese to your liking and add it to the pasta. Mix everything together.  Chill for at least 30 mins and stir in Italian dressing right before serving it.

Easy Baked Churros byJennifer Sibiga

Easy Baked Churros
Yield: 16-18 Churros

1 sheet puff pastry, thawed
1/4 cup (1/2 stick) butter
1/2 cup sugar
2 tsp. ground cinnamon
Preheat oven to 450F degrees.  Line a baking sheet with parchment paper.
Carefully unfold thawed puff pastry sheet and lay it out on a cutting board or your counter.

Make a horizontal cut across the puff pastry.  Then make several vertical cuts into the pastry until you have 1-inch wide strips.  Carefully place the dough strips onto your parchment-lined baking sheet.  Bake for about 10 minutes or until golden brown.

While the churros are baking, start getting your butter and cinnamon sugar ready.  Melt butter in a bowl, and combine cinnamon sugar in another bowl.
Then lay out some parchment paper or wax paper.  As soon as they come out of the oven you are going to start dipping them.

Dip each churro, one at a time, in the melted butter. Coat all the sides.  Don't soak them, just a light dip in is enough.  Then roll the churro in the cinnamon sugar, rotating it around so you coat all sides.  Continue with this process until all the churros are coated.

Note: This recipe is for one puff pastry sheet; most boxes come with two.  Double the recipe if you plan to use both sheets.

The recipe is from The Country Cook

Southern Biscuits by Mary Catherine Eason Muir

Southern Biscuits:

2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
melted butter, for brushing

1) Preheat oven to 450.
2) Mix the Bisquick, buttermilk and sugar together in a bowl.
3) Add the melted butter into the batter.
4) Stir until a soft dough forms.
5) Turn out onto a well floured work surface.
6) Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
7) Roll 1/2 inch thick, or thicker, if you prefer towering biscuits; & cut with biscuit cutter; your size of choice.
8) Place close together on an ungreased baking sheet.
9) Brush tops with melted butter.
10) Bake for 8 to 10 minutes.
11) When you remove the biscuits from the oven, brush the tops with melted butter again.

Dark Chocolate Toasted Coconut Haystacks by Roxanne Worden

Dark Chocolate Toasted Coconut Haystacks

14 oz bag sweetened shredded coconut
12 oz bag dark chocolate chips

1. Preheat oven to 325 F.  Line a cookie sheet with wax paper.  
2. Spread coconut onto a separate (unlined) cookie sheet and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.
3. While the coconut is toasting, place chocolate chips into double broiler (low heat) to melt, stirring occasionally.
4. Once coconut is toasted and chocolate is melted, stir the coconut into the chocolate, mixing until coconut is entirely coated with chocolate.
5. Using a small cookie scoop, drop small scoops of the mixture onto the prepared sheet.
6. Once all of the mixture has been formed, refrigerate for 30 minutes, until the chocolate is set.  Enjoy :)