April 2017 Recipes



Deviled Eggs from Mary Ann Nagel
6 hard-boiled eggs
3 tablespoons sour cream
1 ½ tablespoons mayonnaise
¾ teaspoon Dijon mustard
1 ½ teaspoons lemon juice
½ teaspoon cayenne pepper
1 ½ teaspoons grated lemon peel
¼ cup chopped chives

Shell eggs, cut in half lengthwise, and taster yolks to a small bowl and mash with a fork. Mix in sour cream, mayo and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season with salt and pepper. Spoon mixture into whites and sprinkle with chopped chives.

Cranberry Orange Mini-Muffins from Mary Ann Nagel
1 box Krusteaz Cranberry Orange Muffin mix
1/2 cup of water
1/3 cup of vegetable oil
2 eggs
1/2 cup chopped walnuts

Heat oven to 400 degrees. Gently stir undrained cranberries into the batter. Fill mini-muffin cups 2/3 full. Bake 12-14 minutes and cool on a rack form 5 minutes, then gently loosen and remove from the pan. Makes 26-30 mini-muffins.
Cheese Bennes from Ann Baldwin
from Charleston Receipts Repeats
½ pound of grated sharp cheddar cheese
¼ pound margarine or butter, softened
½ teaspoon salt
Pinch of cayenne pepper
1 ¼ cup of sifted flour
½ cup benne seeds (sesame seeds) roasted

Cream the first four ingredients. Add flour and knead. Add seeds and knead. Form into four or five long thin rolls. Chill in wax paper for several hours or freeze. Slice rolls into “thin dimes.” Bake at 350 degrees for 10-15 minutes. If desired, sprinkle with salt while hot. Keep in tightly covered tin.

Quinoa Salad with Cucumbers, Olives, and Feta from Ann Baldwin
1 cup of quinoa
1 ¼ cups very hot tap water
¼ cup finely diced red onion
3 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh oregano
1 tablespoon drained small capers, finely chopped
1 garlic clove, minced’1/4 cup extra-virgin olive oil
1 medium cucumber - peeled, seeded and cut into ¼-inch dice
¼ cup chopped pitted mixed olives
3 large romaine leaves, coarsely chopped
Freshly ground pepper and kosher salt
3 ounces crumbled feta cheese (half cup)

In a medium bowl, toss the quinoa with 1 teaspoon of salt. Stir in the water, cover with plastic wrap and let stand until the water is absorbed and the quinoa is  tender – about 20 minutes.

Meanwhile, in a large serving bowl, combine onion with the lemon juice, oregano, capers, and garlic and let stand for 5 minutes. Whisk in the olive oil and then add the cucumber and olives. Fluff the quinoa with a fork and add it to the dressing. Add the lettuce, season with salt and pepper and toss well. Top with feta and serve right away.

Blackberry Bread Pudding from Suzanne Williams
Adapted from Gale Gand’s Brunch! Clarkson Potter/ Publisher
1 large loaf brioche or challah
2 cups half-and-half
2 cups heavy cream
1 pinch salt
6 large eggs
1 cup granulated sugar
1 teaspoon vanilla bean paste or pure vanilla extract
2 cups fresh blackberries (2 cartons) (may also use strawberries or blueberries or raspberries)

Heat oven to 350 degrees. Cut crust off bread and cut bread into 1 inch cubes. Toast bread cubes until light brown, 10-15 minutes. Whisk eggs, sugar, and vanilla together. In a large bowl, combine half-and-half, milk, and salt. Whisking constantly, pour milk mixture into eggs and sugar. Strain back into milk bowl, to remove any lumps. Add bread cubes, toss gently, and let soak until bread absorbs some of the custard (15-30 minutes), stirring once to ensure even soaking. Fold the blackberries in, and pour into a deep 9x12 baking dish. Place the dish in a roasting pan and fill with water to reach half way up the sides of the baking dish, to create a hot water bath. Bake until pudding is set and golden brown on top, 45-50 minutes. Serve by the large spoonful immediately or let cool to serve warm or chilled.

Oven Roasted Tomatoes from Suzanne Williams
Based on recipes from Gale Gand’s Brunch! and The Herbfarm Cookbook by Jerry Traunfeld
2 lbs plum or compari tomatoes (12-14)
2 tablespoons good olive oil
2 teaspoons herbes de Provence or any dried or fresh herbs
½ teaspoon kosher salt
2 teaspoons sugar

Heat oven to 300 degrees. Cut tomatoes in quarters lengthwise. Poke seeds out with fingertips. Toss in a bowl with other ingredients. Lay tomatoes cut side up on a baking sheet lined with parchment or foil. Roast for two hours until tomatoes are dried and wrinkled, edges may be slightly toasted, texture is of a soft prune. Baking times vary depending on tomatoes, so check every 15-30 minutes after 2 hours if they do not look done.Use on zucchini rounds topped with a small piece of mozzarella or goat cheese and a curl of basil or chopped chives.

Or top a piece of toasted baguette with a sprinkle of marjoram, a piece of roasted tomato, a small piece of mozzarella and warm in the oven until cheese softens (about 3 minutes). Top with pieces of basil leaves.
Fresh Herb Mini Tartlets from Linda MacDonald
Adapted from Pepperidge Farm https://www.puffpastry.com/recipe/fresh-herb-mini-tartlets/
1 egg
½ cup heavy cream
3 tablespoons chopped fresh herbs (basil & chives)
3 tablespoons finely chopped shallot
¼ teaspoon ground black pepper
1 dash ground red pepper
½ cup finely shredded Swiss cheese (about 2 oz) or 3-cheese blend
1 package (9.5 ounces) Pepperidge Farm Puff Pastry Cups
Preheat oven to 400° F. Remove all wrapping. Break along pre-scored lines to separate pastry cups. Place cups onto ungreased baking sheet with "tops" up. Bake 20 min. or until golden brown and puffed. Using end of wooden spoon handle, press centers of hot pastry cups down into bottom of cups. Cool on wire rack 5 min.

Meanwhile, beat egg, heavy cream, herbs, shallots, black pepper and red pepper in a medium bowl with a fork or whisk. After puff pastry cups have cooled for 5 minutes, place about 1/2 teaspoon cheese into each pastry cup.  Spoon about 1/2 teaspoon egg mixture into each pastry cup. 
Bake for 10 minutes or until or until the filling is set.  Let cool for 5 minutes on a wire rack. Can serve warm or chill in refrigerator for serving later.

SUN-DRIED TOMATO QUICHE CUPS

Adapted from Pepperidge Farm https://www.puffpastry.com/recipe/sun-dried-tomato-quiche-cups/
½ cup heavy cream
1 egg
½ cup crumbled gorgonzola or goat cheese
3 tablespoons finely chopped sun-dried tomatoes
3 tablespoons minced fresh basil leaves
3 tablespoons minced garlic
1 package (9.5 ounces) Pepperidge Farm Puff Pastry Cups
Preheat oven to 400° F. Remove all wrapping. Break along pre-scored lines to separate pastry cups. Place cups onto ungreased baking sheet with "tops" up. Bake 20 min. or until golden brown and puffed. Using end of wooden spoon handle, press centers of hot pastry cups down into bottom of cups. Cool on wire rack 5 min.

Beat the heavy cream and egg in a small bowl with a fork or whisk. After puff pastry cups have cooled for 5 minutes, place about 1/2 teaspoon cheese, 1/8 teaspoon each tomato, basil and garlic into each pastry cup.  Spoon about 1/2 teaspoon egg mixture into each pastry cup. 

Bake for 10 minutes or until or until the filling is set.  Let cool for 5 minutes on a wire rack. Can serve warm or chill in refrigerator for serving later.

Cranberry-Rosemary Muffins from Linda MacDonald
1 cup raw chopped cranberries (12 oz bag = 2 c. chopped)
½ cup sugar
2 cups flour
¼ teaspoon salt
¾ teaspoon baking soda
¼ cup sugar
3 teaspoons dried rosemary (optional)
1 egg (beaten)
¾ cup sour milk or buttermilk
¼ cup melted shortening (Crisco)

Preheat oven to 400° F. Grease muffin pans (I use PAM spray).  Melt shortening and allow to cool (so it doesn’t cook the egg later) while chopping cranberries (I use a food processor).  In a small non-metal bowl, combine chopped cranberries and ½ c sugar, set aside. In a large bowl, sift flour, salt, baking soda and ¼ c sugar.  In a medium bowl mix beaten egg, milk & slightly cooled shortening; add to dry ingredients and stir until mixed.  Add berries, stirring as little as possible.  Fill greased muffin pans 2/3 full.  Bake about 20 minutes for 24 mini-muffins, (longer if making 18 larger muffins),until colored lightly brown.





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