February 2017 Recipes
Yield: 2 gallons
1 can (12 ounces) frozen orange juice (mix according to package)
1 can (12 ounces) frozen lemonade (mix according to package)
23 ounces pineapple juice (half of a 46 ounce can)
2 liters Sprite or ginger ale
Mix frozen juices with water according to package directions. Mix all juices together and chill. Before serving add 2 liters of sprite or ginger ale.
Pastrami and Corned Beef Dip in a Bread Bowl
Yield: Serves 36
½ pound pastrami
½ pound corned beef
3 cups sour cream
2 cups mayonnaise
¾ teaspoon chopped onion
1 teaspoon fresh parsley
½ teaspoon Beau Monde seasoning
½ teaspoon tarragon
2 round loaves of Kings Hawaiian bread
Shred the two meats in a food processor. In a large bowl, mix sour cream and mayonnaise, added shredded meats and all seasonings. Mix well and refrigerate at least four hours. Hollow out the breads and place dip in the center of the bread bowl. Place bread bowl on a platter and encircle with bread.
Meat and Cheese Plate
Jalapeno Cheese (warm)
Trail Bologna (spicy venison)
Summer Sausage (mild venison)
Mild Cheddar Cheese (just right)
Cheesecake Stuffed Strawberries
1 pound fresh strawberries, rinsed and patted dry
8 ounces cream cheese, softened
½ cup confectioner’s sugar
1 teaspoon vanilla
Graham cracker crumbs, optional
With a paring knife, remove the stems of strawberries and slightly hollow out the inside to create a well for the cheesecake. Cut off a small portion of the point so the berry will stand. In a medium bowl, beat cream cheese, sugar and vanilla until fluffy (about 2 minutes on medium speed).
Using a pastry bag, pipe the mixture into the strawberry, adding a little extra on top. Refrigerate until thoroughly chilled. Sprinkle with graham cracker crumbs, if desired.
3 tablespoons orange marmalade
8 ounces cream cheese
¼ cup dried cranberries, finely chopped
Salt and pepper, to taste
Turkey, thinly sliced
Whole wheat or white bread
Mix marmalade, cream cheese and dried cranberries. Add salt and pepper to taste. Spread a slice of bread with the cream cheese dressing, add turkey and another slice of bread. Cut sandwiches as desired.
Carrot Cheddar Curry Tea Sandwiches
2 large carrots, peeled and grated
1 cup grated sharp cheddar cheese
2 heaping tablespoons of mayonnaise
1 teaspoon sweet curry powder
Salt and Pepper to taste
1 heaping tablespoon mincemeat, green apple or raisins (optional)
White or whole wheat bread
Mix all ingredients together and spread on bread slices.
Spicy Rosemary Chocolate Chip Cookies
Yield: 5 dozen cookies
Adapted from a recipe at RunToTheKitchen.com
4 tablespoons chopped fresh rosemary
1 cup brown sugar
24 tablespoons (3 sticks) softened butter
8 tablespoons maple syrup
2 teaspoons vanilla extract
4 cups all purpose baking flour (or gluten free flour)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon cayenne pepper
2 cups chopped Baker’s white chocolate
3 cups dark or milk chocolate chips
4 teaspoons vegetable oil
Coarse sea salt
Soften butter first. Chop the white chocolate and set aside. Combine the flour, baking powder, soda, salt and cayenne pepper in a medium bowl and set aside for later.
Chop the rosemary and combine with the brown sugar in the large bowl of a stand mixer and rub together with your fingers.
With dough hook, add the butter, maple syrup and vanilla extract. Mix until incorporated. Add the eggs and mix again.
With the mixer running, slowly add the flour mixture and mix until fully incorporated. Turn the mixer off and fold in the chopped chocolate with a spatula until combined.
Refrigerate the dough for 1 hour.
Preheat the oven to 375 degrees. Roll dough into 1 ½-inch balls in your hands, place on a parchment or silpat lined baking sheet and press down gently to slightly flatten.
Bake for about 8 minutes until the edges are just starting to turn golden. The cookies will appear undercooked but will firm up once out of the oven. Let them cool for a few minutes before transferring to a wire rack to cool completely.
For the chocolate dip, combine the chocolate chips and vegetable oil and microwave until melted. Stir thoroughly. Dip the cooled cookies in the chocolate and sprinkle with the coarse sea salt. Let them rest to set before eating.
Fig Preserve Cake with Buttermilk Glaze
Carol made Hilda Norwood’s recipe from The Charlotte Herb Guild Cooks Again, page 257. The figs were from Carol's yard!
Lavender Heart Cookies
Carol made recipe Debbie Moore Clark’s recipe from The Charlotte Herb Guild Cooks Again, page 240.
Ham Spread on Rye
Carol made Hilda Norwood’s recipe from The Charlotte Herb Guild Cooks Again, page 177.