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
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
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 cups all purpose flour
2 sticks of butter, room
temperature
1/2 teaspoon salt
3/4 cup confectioners’ sugar
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.
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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