August 2018 Recipes

August 2018 Recipes
Amazing Carrot Cake from Brenda Dills
Yield: 3-layer 8" cake
1 cup oil
4 large eggs
2 ¼  cups lightly packed, shredded carrots
1 cup chopped walnuts
1 cup granulated sugar
¾  cup light brown sugar, packed
2 teaspoons vanilla extract
1 2/3  cups packed flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½  teaspoon salt

Cream Cheese Frosting:
2 sticks (8 oz.) butter, softened
8 oz. cream cheese, softened
2+ cups confectioners’ sugar
1 ½  teaspoons vanilla extract
Pinch salt

Preheat oven to 350 F. Line and grease three 8" round pans (alternatively, make two thicker 8 or 9" layers).
In a large bowl, vigorously whisk together the oil, eggs, carrots, walnuts, sugars, and vanilla extract until smooth. Add the dry ingredients to the bowl and stir everything together until just combined. Divide batter evenly between the pans and bake cakes for 20-26 minutes, until a toothpick inserted into the center of one comes out just clean. Let cakes cool 10 minutes in pans before running a knife around the edges and flipping layers onto a cake rack. Peel off parchment paper and let layers cool completely before frosting. 
Frosting: Beat together the butter and cream cheese (with a whisk attachment). Once smooth, add in the confectioner's sugar, vanilla extract, and salt and beat for a few minutes until smooth and fluffy. If you'd like your frosting sweeter, add more confectioners’ sugar and beat again. 
Spread frosting on first cake layer, top with second cake layer, spread frosting on top, top with third layer, and spread frosting on top again. Cake gets better the second and third day! Store in the refrigerator if you've frosted the cake. 

Hot Pepper Catsup Dressing from Brenda Dills
½ cup sugar
½ cup oil
1 clove of garlic cut in half
1 teaspoon of celery salt
½ cup vinegar
½ cup hot pepper catsup
1 tablespoon chopped chives
Salt and pepper to taste

Mix all ingredients and let stand overnight. Remove garlic buds and pour dressing into bottles. Keep in the refrigerator. The longer it stands, the better it is.

Crunchy Sandwiches from Brenda Dills

Vegetable cream cheese spread
Cucumbers, sliced
Radishes, sliced
Carrots, shredded
Red onions, sliced
Arugula or lettuce leaves
Sunflower bread or other favorite bread

Fresh Herb Fruit Salad with Honey and Lime from Stephanie Holden
6 cups fresh fruit, chopped (I used strawberries, pineapple, and nectarines)
4 large basil leaves, finely chopped
4 large mint leaves, finely chopped
1 teaspoon lime zest
Juice of 1 lime
1 tablespoon honey (you can use maple syrup or agave for a vegan option)

Combine the fruit in a large bowl with chopped basil and mint. Stir to combine.
Whisk together the lime zest, lime juice, and honey. Pour the dressing over the fruit and stir to combine. For the best flavor chill and let the flavors combine for at least 2 hours before serving.
Store in an airtight container for up to 48 hours.

Herbed Goat Cheese from Stephanie Holden
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped chives
1 teaspoon lemon zest
1 teaspoon coarsely cracked black pepper
1/4 teaspoon salt
1 11-ounce log soft fresh goat cheese
Fresh herb sprigs, for garnish
Stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. After mixing, roll the cheese into a smooth ball and then roll it in the herb mixture to coat completely. Arrange the cheese ball on a platter and garnish with herb sprigs.

Herbal-Ade from Stephanie Holden
2 Cups fresh lime or lemon juice (12-15 lemons) I used both
2 Cups Herbed Simple Syrup

Herbed Simple Syrup
2 cups sugar
1 cup water
1/2 cup basil, washed and stemmed (do not stuff them into the cup or it will be too strong)
1/2 cup mint, washed and stemmed
4 sprigs of rosemary

Place sugar, water, basil and mint in a pot and simmer for 5 minutes or until the sugar is dissolved. Set aside to cool. Strain out the herbs pressing on them to remove all simple syrup. Pour water, lemon juice, and simple syrup in a gallon pitcher, stir and add ice water.

Pistachio and Cardamom Cookies and Lemon Verbena Cookies from Stephanie Holden
Adapted from Delicious Everyday
2 sticks of butter, room temperature
1/2 teaspoon salt
1 teaspoon ground cardamom, heaped
Zest of half a lemon
1/2 cup pistachios, roughly chopped

Substitute:  For Lemon Verbena version, remove pistachios and cardamom and add ¼ cup fresh chopped lemon verbena

Add the flour salt, confectioners’ sugar, lemon zest, cardamom, and butter to the bowl of a food processor and pulse until a dough forms. Add the pistachios and pulse again until combined. 
Remove from the food processor and roll into a log of roughly 2½ inches in diameter and wrap in plastic wrap. Refrigerate for at least 30 minutes or overnight to allow the cardamom and lemon zest to fully infuse.
Preheat oven to 375 degrees and line a baking sheet with baking paper. Slice the dough into 24 cookies and bake for 10 to 12 minutes or until the edges begin to golden. Cool on the baking tray before transferring to a wire rack to cool completely.

Fresh Herb Spinach Dip from Holly Jeffries

3/4 cup fat-free mayonnaise
3/4 cup reduced-fat sour cream
1/4 cup minced fresh parsley
1/4 cup minced chives
2 tablespoons minced fresh tarragon
1 tablespoon lemon juice
2 teaspoons minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup spinach chopped
Assorted fresh vegetables and crackers

In a large bowl, combine the ingredients. Cover and refrigerate for 1 hour. Serve with fresh vegetables.

Deviled Eggs from Holly Jeffries

8 hard-cooked eggs (peeled)
1 teaspoon white vinegar
3-5 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
Pinch of cayenne
Salt and pepper to taste
Paprika as needed

Cut the peeled eggs in half lengthwise and scoop or pop out the yolks into a mixing bowl. Mash them with the vinegar, mayonnaise, mustard, cayenne, salt, and pepper until smooth. If the mixture seems too dry, add a touch more mayo.
Using a spoon, or pastry bag with a star tip, generously fill the holes in the egg white halves with the egg yolk mixture. Sprinkle tops with paprika. Chill well before serving.

Caprese Salad Kabobs from Holly Jeffries

2 cups balsamic vinegar
30 cherry tomatoes
12 ounces fresh mozzarella, cut into 30 square chunks
Large bunch fresh basil leaves
Olive oil, for drizzling
Large pinch kosher salt
Large pinch freshly ground black pepper

Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Allow the reduction to cool to room temperature before you serve it.
When you are ready to assemble the kabobs, cut the tomatoes in half.  Assemble half cherry tomato, then mozzarella cheese, basil, and then the other half of the tomato on a toothpick.
Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.

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