February 2020 Recipes

February 2020 Recipes

Italian Sesame Cookies from Sandie Fenton

This is not a common cookie recipe; I received the recipe from a fellow Master Gardener, Maribeth Scheidig.

1 cup butter-flavored Crisco                        1 cup sugar

2 large eggs                                                        2 teaspoons vanilla

2 teaspoons baking powder                        3-4 cups flour

Cream the Crisco and sugar until fluffy. Add eggs and vanilla.

Sift together 3-1/2 cups flour and baking powder. Add dry ingredients a little at a time until blended. If dough seems too soft, continue adding the reserved ½ cup of flour. CHILL DOUGH ONE HOUR.

Roll a tablespoon of dough between palms to form a finger-sized log. Dip into a bowl of milk and then roll in a bowl of sesame seeds*. * Place on a baking sheet and bake @ 375 degrees for 15 minutes or until golden.  Remove to rack to cool.  These freeze very well.

*The cost of sesame seeds in the spice department is outrageous!  I found bulk sesame seeds locally at Sprouts for $3.25/lb. or they can be purchased in bulk from Amazon.

Gluten-Free Frittata Bites from Sandie Fenton

Adapted from Parade Magazine

Vegetable Cooking Spray                                            

½ cup frozen chopped spinach, thawed and squeezed dry

1 cup finely chopped broccoli florets

8 large eggs, separated

¼ cup chopped green onions

¼ cup chopped fresh parsley

½ teaspoon each salt and pepper

¼ rounded teaspoon each powdered garlic and cayenne pepper (or herbs of choice)

2-3 tablespoons freshly grated Parmesan cheese

Preheat oven to 350 degrees and lightly coat 3-4* 12-cup mini-muffin pans with cooking spray.

Place broccoli and two tablespoons water in a microwavable bowl with a cover and microwave on high for two minutes.  Let cool completely.

Whisk together egg yolks, green onions, spinach, broccoli, parsley, salt, pepper, herbs of choice, and cheese in a large bowl.

Beat egg whites in a medium bowl with an electric mixer on high speed until stiff, about two minutes.  Fold 1/3 of the egg whites at a time into the yolk mixture. Repeat twice with remaining egg whites. Spoon mixture into muffin tins, filling each cup completely.

Bake until centers are set, about 8 minutes. Let cool in pan for two minutes and remove and serve warm. These can be cooled completely and stored in an airtight container for up to five days.  Wrap in foil to reheat.

Party Ham Spread from Patti Harlan

Charlotte Herb Guild Cookbook page 177