Easter Themed Cooking Club

We had an Easter themed Cooking Club at my house last Tuesday night.  There were lots of treats to be had and a few things savory.  I demonstrated a few piping techniques, but it was 80* and I don't have air conditioning.  So, the frosting was melting as we were piping, but it was still a lot of fun.  As always, please feel free to post your recipes below.

Rice Krispies Treats Bird Nests

• 6 cups Rice Krispies
  
• 10 ounces marshmallows
  
• 3 tablespoons margarine or 3 tablespoons butter
  
• 1 (10 ounce) bags shredded coconut
  
• green food coloring
  
• 48 jelly beans
  

Directions 

1. Make Rice Krispies treats as directed on box.
2. Lightly butter your hands.
3. Pinch out a handful of the prepared Rice Krispies treats, roll in a ball, and place on wax paper.
4. Form ball into a "bird nest" formation.
5. While Rice Krispies nests are cooling, dye the coconut.
6. Place coconut in a bowl and add green food color-shake until coated well.
7. Place green coconut and 3-6 jellybeans in each nest.

Twinkies Cupcakes

1 package Lemon Cake Mix

1 package Pineapple or Yellow Cake Mix (I used Pineapple)

Cream Filling:

2 c powdered sugar

1/4 c Crisco

1/4 c butter, softened

3 T milk

1 t vanilla

Dash Salt

Make cake according to package instructions.  Bake in paper liners.

For cream filling; cream shortening and butter.  Add remaining ingredients and beat until light and creamy.  From the bottom of each cupcake, scoop out the center area.  Fill each cupcake with cream filling, then plug the hole with the ball of cupcake you scooped out.

March St. Patrick's Day Themed Recipes

I am so thankful to the Noyce family for hosting in March.  It was a great night and a few of us got to knead some Irish Soda Bread.  Thanks to all that came.  If you brought a dish and didn't share the recipe, feel free to post it in the comments! 

Wood Family Aromatic Lavender-Flax Irish Soda Bread

5 c all purpose flour
1 c sugar
1 T baking powder
1 1/2 t salt
1 t baking soda
1/2 c unsalted butter, cubed, at room temp.
2 1/2 c lavender (loose)
3 T golden flax seeds
2 1/2 c evaporated milk
1 large egg

Preheat oven to 350*.

Generously butter heavy ovenproof 10-12" diameter skillet with 2-2 1/2" high sides.  Whisk first 5 ingredients in large bowl to blend.  Add butter; using fingertips, rub in until coarse crumbs form.  Stir in lavender and flax seeds.  Whisk evaporated milk and egg in medium bowl to blend.  Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).

Transfer dough to prepared skillet; smooth top, mounding slightly in center.

Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.  Cool bread in skillet 10 minutes.  Turn out onto rack and cool completely.  (Can be made one day ahead. Wrap tightly in foil; store at room temperature.)

Wood Family Irish Stew

*Use a stock pot*

3# Stew Meat (coated in flour, pan-fried, drained)

**Return drained meat to stock pot**

Add:

1# Carrot (1/2 in. cubed)

1# Potato (1/2 in. cubed, peeled)

1# Onion (1/4-1/2 in. chopped)

1/4 C. Allspice

Taste: Kosher Salt and Pepper

Beef Stock: Enough to Cover Contents (About 2 qts.)

Cook until vegetables are al dente. Add two pkgs. of high-end brown gravy mix and reduce to desired consistency or transfer to crockpot set on high until beef is fork tender. Serve with Irish Soda Bread. Makes approximately 18 servings.

Irish Nachos

1 package frozen waffle fries

1 can beans (black or pinto)

1 small can sliced olives

1 small jar of salsa

1 jar of cheese

Put the waffle fries on the bottom and spread the remaining ingredients on top.  Bake at 375* until cheese and salsa are warm and beginning to bubble in the middle.  Be creative and feel inspired to add and subtract your favorite nacho toppings!

March Cooking Club

March 13, 2012

7pm

The Noyce’s Home

204 Waterloo St.

St. Patrick’s Day Theme

Bring anything that is green, Irish, or clover-shaped!

February Valentine's Themed Recipes

It was a great night and I couldn't stop smiling.  Thanks to all that came.  If you brought a dish and didn't share the recipe, feel free to post it in the comments! Cherry Cheese Pie

Ingredients:

1 (8 ounce) package cream cheese, softened 1 (14 ounce) can Sweetened Condensed Milk 1/3 cup lemon juice

1 teaspoon vanilla extract 1 (8- or 9-inch) baked pie shell or graham cracker crumb crust 1 (21 ounce) can cherry pie filling, chilled

Directions:

1.	In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
2.	Pour into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving. Store leftovers covered in refrigerator.

Strawberry Cake Mix Cookies

Ingredients:

1 Strawberry boxed cake mix
2 eggs
1/3 cup oil

Directions:

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

2. Add cake mix, eggs and oil and combine.  This will become a dough so it will be thick.

3. Once mixed place a tablespoon to a tablespoon and half sized balls of dough on the cookie sheet.  I used a cookie scooper to make it a little easier.

4.  Cook in a preheated 375 degree oven.  Bake for 6 to 9 minutes.  Mine was done perfectly at 6 minutes 45 seconds! Be sure to watch it because ovens do vary.

5.  Cool for 2 minutes on the cookie sheet before cooling on a cookie rack.

6.  Cool the cookies completely and add your favorite toppings.  Plain, with icing, powered sugar…etc.

 

Martha Stewart's Raspberry Marble Cheesecake

brought by Susan Wade

2 packages Pecan Sandies  (Martha Stewart makes a graham cracker crust. I like cookie crusts!)
1 1/2 cups plus 2 T sugar
1 container (6 ounces) fresh raspberries
2 pounds cream cheese, room temperature
Pinch of salt
1 t pure vanilla extract
4 large eggs, room temperature

1.  Preheat oven to 325*. Line standard muffin tins with paper liners.  (Put a Pecan Sandie cookie on the bottom of each paper liner.)

2.  Process raspberries in a food processor until smooth, about 30 seconds.  Pass puree through a fine sieve into a small bowl, pressing with a flexible spatula to remove as much liquid as possible; discard solids.  Whisk in 2 tablespoons sugar.

3.  With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down the sides of bowl as needed.  With mixer on low speed, add remaining 1 1/2 cups sugar in a steady stream.  Add salt and vanilla; mix until well combined.  Add eggs, one at a time, beating until just combined after each.

4.  Spoon 3 tablespoons filling over cookie in each cup.  Dollop 1/2 teaspoon raspberry puree in a few dots over each.  With a wooden skewer or toothpick, swirl sauce into filling.  Place each tin in a roasting pan (bake in batches, if necessary); pour enough hot water into pan to come 3/4 of the way up the sides of cups.

5.  Bake, rotating pans halfway through, until filling is set, about 22 minutes.  Carefully remove tins from water bath and transfer to wire racks to cool completely.  Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight container).  Remove from tins just before serving

Cheesecake Cupcakes

Carol Jensen

Combine and whip until light and fluffy, with an electric mixer:
2 (8 oz. pkgs.) cream cheese (= 16 oz.)
4 eggs
½ cup granulated sugar

Line 24 muffin tins with cupcake papers. Place1 vanilla wafer cookie in bottom of each cupcake paper. Spoon approximately 2 tablespoons cream cheese mixture onto each vanilla wafer, dividing mixture evenly between the 24 muffin tins. Bake at 350* for 10-12 minutes, or until firm.
Cool, then top with a spoonful of cherry pie filling. Chill. They are best if chilled up to 4 hours. 

February Cooking Club

February 21, 2012

7pm

The Bedont Home

501 E 14^th N

Valentine’s Day Theme

Bring anything that is red, heart-shaped, or make anything with the special ingredient of love!

We will be learning how to make one of Sister Bedont’s special pies!

Recipes, Etc. from our 1st Meeting

Glossary of Cooking Terms  is a great link to learn about some words in recipes that you many not have heard before.

A Food Storage Calculator is available and easy to use.  Just download the spreadsheet and enter in the size of your family and the duration that you would like your food storage to last!  Then go tally up what you have and the spreadsheet will tell you how much more you need to buy!

Garden City Cannery is a great place to learn more about how to purchase wet and dry items for long term storage.

Benjamimah’s Chicken Pot Pie

Brought by the Busey Family

Ingredients for Pie Filling

1 whole rotisserie chicken, cooked and shredded

Fresh frozen peas, corn, other vegetables per preference

Fresh carrots, chopped

6 cups home-made gravy

Salt and pepper, per preference

Notes: Vegetables should be thawed and drained.  It may enhance flavor if vegetables are steam-cooked using spices prior to mixing with gravy.

Ingredients for Dough

2 ½ cups flour

¼ cup cold water

1 teaspoon salt

1 tablespoon vinegar

1 egg

1 cup shortening

Notes:  Mix dry ingredients.  Using a knife, “cut” shortening into flour until shortening pieces are the size of peas or small marbles.  Beat wet ingredients until foamy; quickly add to dry ingredients and mix, taking care not to knead excessively (may reduce flakiness).  Place in non-greased casserole dish, leaving sufficient dough to provide top covering.

Instructions:  Add vegetables and chicken to dish after placing dough in bottom.  Pour gravy over top of the vegetables.  Place remaining dough on top.  Bake uncovered at 425* for 20 minutes (until golden brown), then 10 more minutes covered with tin foil.

BRAIDED CHICKEN

Brought by Brenda Goodsell

Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove garlic, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons all-purpose dill mix
1/4 teaspoon salt
1 package pillsbury pizza crust
1 egg white, lightly beaten

Lay pizza crust on a greased baking sheet. Mix all ingredients except egg white. place on pizza crust and braid. Brush egg white onto crust and bake according to pizza crust dough package adding about 5 to 10min or until crust is golden brown.  I added mushrooms to the recipe and didn't do the all purpose dill mix. The pillsbury pizza crust doesn't work as well as the generic, but the pillsbury one stay's too gooey.  My daughter-in-law also adds asparagus.

Creamy White Chili

Brought by Sandy Mealer

1 pound boneless skinless chicken breasts, cut into ½” cubes

1 medium onion, chopped

1 ½ teaspoons garlic powder

1 tablespoon vegetable oil

2 cans (15 ½ ounces each) great northern beans, rinsed and drained

1 can (14 ½ ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon pepper

¼ teaspoon cayenne pepper

1 cup (8 ounces) sour cream

½ cup whipping cream

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 30 minutes.  Remove from the heat; stir in sour cream and cream.  Serve immediately.

Mexicali Pulled Pork

Brought by Sherry Wood

2-3 pounds trimmed pork roast

1 medium chopped onion

2 cloves garlic, chopped

1 large jar of your favorite salsa

2 medium cans diced tomatoes with green chilies, do not drain

1 medium can chopped green chilies, do not drain

2 tablespoons black pepper

2 tablespoons chili powder

4 tablespoons chopped/dried cilantro or

1 bunch fresh cilantro

Put all ingredients into crockpot and cook on high for 8-10 hours; reduce to low/warm.  Serve with warm tortillas and garnish with your choice of toppings: avocado, black beans, refried beans, shredded cheese, sour cream, lettuce, green onions, and/or diced black olives.

Betty Crocker’s Quiche Lorraine

Brought by Patricia Stevenson

Pastry

1 cup Gold Medal® all-purpose flour

1/4 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling

8 slices bacon, crisply cooked, crumbled (1/2 cup)

1 cup shredded Swiss cheese (4 oz)

4 large eggs

1 cup sour cream

1/4 teaspoon salt

1/4 teaspoon pepper

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
5. Reduce oven temperature to 325°F. Sprinkle bacon and cheese in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Singapore Noodles

Brought by Robin Wood-Moen

1 pound noodles, your choice

2 tablespoons sesame oil

2 cloves garlic, roughly chopped

¾” grated ginger root

1 cup shredded carrots

1 cup cooked shrimp

1 cup cooked bay scallops

1 cup cooked chicken, roughly chopped

2 tablespoons spicy yellow curry powder

1 ½ cup bean sprouts

3 tablespoons soy sauce

2 ounces kecap manis (brown sugar/soy sauce reduction sauce)

*Scallion and sesame seeds to garnish.

Sauté all meats and vegetables in a wok with sesame oil.  Add Kepap Manis reduction sauce and curry powder.  Reduce by half.  Toss in cooked noodles.  Garnish with Japonoise scallion and sesame seeds.

Blue Ribbon Banana Bread

Brought by Carol Jensen

Blend in blender:

6 ripe bananas

4 eggs

1/3 cup oil

8 ounces sour cream

2 teaspoons vanilla

In large mixing bowl:

4 cups flour

3 cups sugar

2 ½ teaspoons baking soda

1 ½ teaspoons salt

1 ½ teaspoons cinnamon

Add banana mixture to flour mixture and mix well.  Add chopped nuts, raisins, or dates, as desired.  Put in greased loaf pans.  Bake at 325* for 1 hour, or until toothpick inserted in the middle comes out clean.

I like to put it in 8 small pans (5 ¾ x 3 x 2 ¼) And bake for about 40 minutes.  It’s just the right size for sharing with friends and neighbors.

It would be easy to cup this recipe in half if you don’t have 6 bananas, or don’t want to make as much.  Quite often, my bananas have been frozen.  When they get too ripe to eat, I just toss them in the freezer.  Then when I have collected enough, and want to make banana bread, I take them out, peel them with a knife – while still frozen – and toss in the blender.  Depending on the strength of your blender, you may need to let them thaw a little before blending.  You can also take the bananas out of the freezer and let them thaw on a plate or bowl, and then just squish the banana out of the peel.

Chocolate and Ice Cream Icebox Dessert

By Nola Robinson

2 quarts ice cream

2 squares unsweetened chocolate

½ cup butter

3 egg yolks, beaten

2 cups powdered sugar

1 teaspoon vanilla

3 egg whites, beaten

1 small box vanilla wafers

Nuts, if desired (cashews are what I usually use)

If you take the ice cream out when you start the chocolate mixture, it will be softer and easier to spread.  Melt butter and chocolate in top of double broiler.  Add egg yolks while still hot.  Add sugar, vanilla and nuts.  Fold in beaten egg whites.  Line a 9”x13” pan with crushed (not too fine) vanilla wafers.  Spread chocolate mixture over wafers.  Spread ice cream over mixture and store in freezer.  Keep well frozen.

Crispix Mix

Brought by Connie Roberts

1 stick butter

½ cup Splenda brown sugar

½ cup Splenda maple flavor

1 box (12.3 ounce) Crispix cereal

1 ½ cup mixed or cashew nuts

In a sauce pan melt the butter, brown sugar and maple flavor.  Pour the cereal and nuts into a large greased roasting pan or jellyroll pan.  Pour sauce over cereal and nuts.  Mix until well coated.  Cook at 250* for 1 hour, stirring every 15 minutes.  Spread on foil or wax paper to cool, and then break into pieces.  Store in an airtight container.

Great Grandma’s GREAT Chocolate Chip Cookies!

Brought by Annette Parrett

1 cup butter flavored Crisco

¾ cup brown sugar

¾ cup sugar

2 eggs

1 teaspoon vanilla

2 ¼ cup flour

1 teaspoon baking soda

½ teaspoon salt

Half to Whole package of chocolate chips

Cream together first three ingredients.  Add eggs and beat well.  Add vanilla.  Sift dry ingredients and mix together.  Add chocolate chips.  Bake at 350* for 10-12 minutes.  Yum!  Enjoy!

Oatmeal Cookies

Brought by Jacci Christiansen

¾ cup shortening

1 cup brown sugar

½ cup sugar

1 egg

¼ cup water

1 teaspoon vanilla

1 cup flour

1 teaspoon salt

½ teaspoon baking soda

3 cups oats

Mix ingredients together.  Bake at 350* for 9-10 minutes.