Warm Apple Juice with Mulling Spices from the Savory
Spice Shop
Sandie Fenton
Chicken Ranch Log
Dixie Kelly
1
large can chicken, drained
8
ounces cream cheese
1
package Ranch Dressing
Chopped
parsley
Chopped
pecans
Using
a fork, combine all ingredients until smooth. Form into a log or put in small
bowl. Sprinkle with chopped parsley and chopped pecans.
Refrigerate
several hours for optimum flavor.
Vegetable Sandwich Spread
Dixie Kelly
Yield: 40 triangle sandwiches
¼
cup cucumber
¼
cup green pepper
½
cup celery
¼
cup onion
¾
cup carrot
1/8
teaspoon dill weed
8
ounces cream cheese
1/8
teaspoon salt
Mix
all ingredients together and spread on slices from a Pullman loaf of
bread. Cut into triangles.
Delightful Cherry Bars
Dixie Kelly
Base:
½ cup butter,
softened
1 cup
all-purpose flour
¼ cup
sifted confectioners’ sugar
Preheat
the oven to 350 degrees. Combine
flour, butter and confectioners’ sugar and mix well. Press into a 13 by 9- inch baking pan. Bake for 12 minutes, or until light
brown.
Filling:
1 ½ cup
firmly packed brown sugar
2 eggs
¼ cup
all-purpose flour
½
teaspoon baking powder
½
teaspoon salt
1 cup finely chopped walnuts or pecans
½ cup
maraschino cherries, drained and chopped – save the juice
Combine
flour, baking powder and salt in a bowl. Set aside. Combine brown sugar and
eggs. Beat at medium speed of an
electric mixer until fluffy. Add
flour mixture to sugar and eggs and mix well. Stir in walnuts and cherries. Spread over crust.
Bake at 350 for 20 minutes or until set. Cool and spread with cherry frosting. Cut into bars.
Cherry Frosting:
2 cups
sifted confectioners’ sugar
2 to 3 tablespoons,
cherry juice or milk
3 tablespoon
butter or margarine, softened
½
teaspoon almond extract
Combine confectioners’
sugar and butter in a mixing bowl.
Add cherry juice or milk to desired consistency. Stir in almond extract. (I just put the butter in a
saucepan and melted it). Add the powdered sugar, juice and extract. If you want more frosting just add some
more powdered sugar and juice.)
Cinnamon Basil Lime Cookies
Sandie Fenton
Sandie
made Dixie Spivey’s recipe from The
Charlotte Herb Guild Cooks, the 1997 Herb Guild Cookbook.
2 cups sifted
all-purpose flour
1½
teaspoons baking powder
½ teaspoon
salt
2/3 cup
softened butter
1 cup
sugar
1 egg
1
teaspoon vanilla extract
3
tablespoons chopped fresh cinnamon basil
1
tablespoon lime zest
1 cup
raw pistachios
Sift the
first three ingredients. Set
aside. In a large mixing bowl,
cream butter, add sugar and gradually add in egg, vanilla, basil and lime zest,
beating until very light and fluffy.
At low
speed, beat in dry ingredients in three or four additions. Mix in nuts, using hands if
necessary.
Turn
dough out onto a lightly floured surface and divide in half. Shape each half into 6 to 7-inch
log. Wrap in plastic wrap and
refrigerate until firm (at least 8 hours) or wrap again in several layers of
foil and freeze for later use.
Thaw frozen dough in refrigerator until unfrozen, but firm
When
ready to bake, preheat the oven to 375 degrees. With a very sharp knife, slice dough into 1/8-inch slices
and place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly brown. Do not over bake. Immediately and carefully, remove to
wire rack to cool. Store in an
airtight container.
Date Nut Bread Sandwiches with Pineapple Ginger Cream Cheese Filling
Sandie
Fenton
1
cup chopped dates
1½
teaspoons baking soda
½
teaspoon salt
½
cup chopped walnuts (or pecans)
¾
cup boiling water
1
egg
1
teaspoon vanilla
1
cup sugar
3
tablespoons shortening
2
scant cups flour
Cover
first four ingredients with the boiling water and let cool.
Beat,
egg and add sugar, vanilla and shortening and cream well. Add in flour and date mixture with a
spoon and mix well. Bake into
prepared bread pan and bake at 350 degrees for 50 to 60 minutes.
Cool
and slice and spread with plain cream cheese or the Pineapple Ginger Cream
Cheese Filling below.
Cook’s
Note: I got this recipe from my mother-in-law who was a wonderful baker. I always thought she should have worked
in a test kitchen.
Pineapple Ginger Cream
Cheese Filling
Sandie
Fenton
1
can (8 ounces) crushed pineapple (in 100% pineapple juice)
1
to 2 tablespoons mayonnaise
4
ounces cream cheese, softened
¼
cup finely chopped walnuts (or pecans)
½
teaspoon fresh ginger root, peeled and grated
Drain
pineapple and mix with mayonnaise, cream cheese, walnuts and ginger. Spread on sliced date nut bread
and cover with another slice. Cut
in half or thirds, depending on the size of the bread.
Lemon Curd Tarts with Blueberries
and Mint
Sandie Fenton
Yield: 2 cups lemon curd
Sandie used a recipe from former member Jane Ireton.
1 stick butter
1½ cups sugar
Pinch salt
½ cup fresh lemon juice (about 4 medium lemons)
4 eggs
Zest of 2 lemons
Blueberries, whipped cream and mint, for garnish
Using whisk, mix all together thoroughly, except zest.
Cook in double boiler until thickened. Strain through fine mesh sieve. Add
lemon zest and refrigerate. It will thicken further after refrigeration. Place
1 teaspoon curd in mini tart shells. Top with dollop of whipped cream and
blueberry or fruit of choice. Top
with mint.
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