February 2017 Recipes
Fruit Punch
Brenda Dills
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
Linda MacDonald
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
Brenda Dills
Jalapeno Cheese (warm)
Trail Bologna (spicy
venison)
Summer Sausage (mild
venison)
Mild Cheddar Cheese (just
right)
Cheesecake Stuffed Strawberries
Brenda Dills
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.
Turkey Sandwiches
Brenda Dills
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
Brenda Dills
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
Linda MacDonald
Yield: 5 dozen cookies
Adapted from a recipe at
RunToTheKitchen.com
Cookies:
4 tablespoons chopped fresh
rosemary
1 cup brown sugar
24 tablespoons (3 sticks) softened
butter
8 tablespoons maple syrup
2 teaspoons vanilla extract
4 eggs
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
Chocolate dip:
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 White
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 White
Carol made recipe Debbie
Moore Clark’s recipe from The Charlotte
Herb Guild Cooks Again, page 240.
Ham Spread on Rye
Carol White
Carol made Hilda Norwood’s
recipe from The Charlotte Herb Guild
Cooks Again, page 177.
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