Well, now, I'd post something but how can I compete with some of the great recipes you're sending in for our summer contest. Check 'em out - good stuff on the contest page!
Here's a fun recipe you can enjoy with your family this Easter. I've had it in my recipe box for years. Don't remember where it came from but do remember that it's yummy and fun!
2/3 cup butter
1 cup light brown sugar, packed
3/4 cup granulated sugar
1 tsp almond extract
2 3/4 cups cake flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cup milk
24 small chocolate eggs, unwrapped
Heat oven to 350. Grease 24 medium muffin tins or line with baking cups. Mix butter, sugars, eggs and extract in large mixing bowl until blended. Sift together dry ingredients and add alternately with milk until everything is well mixed. To hide the surprise fill muffin cups 1/3 full with cake batter then place unwrapped chocolate egg in the center of each. Top with remaining batter until 3/4 full. Bake 18 - 20 minutes or until done. Cool.
Decorate with butter cream frosting tinted in pastel colors and jelly bean eggs or shredded coconut tinted green.
Okay, here's a yummy, easy to make dessert for you and your Valentine. I just created and tested this (oh, the sacrifices I make for my readers) and it's - hic! - yummy.
4 scoops vanilla ice cream
1/2 cup Chambord raspberry liqueur
2 Tb. chocolate syrup
Whip this up in your blender until creamy then pour into two martini glasses. Top with raspberries and a swirl of chocolate sauce.
It's that time of year when we like to stay warm inside while the snow falls and the wind blows. It's time for hot cocoa and movies and board games and ... soup for supper. I love making soup for dinner. I not only get a great meal out of the deal, I also get great leftovers. Here's a nice, hearty soup recipe I got years ago from my friend Marcy. I love it and I think you'll enjoy it, too.
POLISH SAUSAGE AND POTATO SOUP
2 Tb. butter or oil
1 lb Kielbasa sausage, sliced
1 cup chopped onion
2 cups chopped celery and leaves
Cook these until tender
4 cups sliced cabbage
2 cups sliced carrots
1 bay leaf
1/2 tsp dried thyme
2 Tb vinegar
1 tsp salt
1 beef bouillon cube
6 1/2 cups water
Cover and cook 1 to 1 1/2 hours
3 cups cubed potatoes
Cook another 20 minutes
Serve with a hearty bread and you're good to go.
Just in time for the holidays! Makes about 6 dozen
2 1/2 cups vanilla wafer crumbs (about 65 wafers)
1 14 ounce can sweetened condensed milk
9 ounces of canned/packaged mince meat
1 cup chopped nuts
1/3 cup chopped candied cherries
2 Tb. cocoa
1/2 tsp brandy flavoring
Powdered sugar or flaked coconut
In a large bowl, stir together all ingredients except the powdered sugar or coconut until well blended. Using about 1 tsp mixture, roll into balls; coat with powdered sugar and place on wax paper-lined baking sheets. Refrigerate 2 hours or until firm. Store in fridge.
It's apple season! And don't we love all those amazing apple recipes? (By the way, apologies to all my Super You subscribers for forgetting the main ingredient in Sheila's Apple Crisp Muffins - the apples! Sheesh. You want a half cup of finely chopped apples for those.)
I thought it would be fun this month to share my mother's wonderful apple crisp recipe, one of my favs of the season. Here it is.
2 or 3 large apples
1/2 cup butter
1 cup sugar
3/4 cup flour
1 tsp cinnamon
Grease a large pie pan (with more butter- yum!). Core, peel, and slice apples and arrange them in the bottom of the pan. Sprinkle with cinnamon. For the topping, work together the sugar, flour, and butter until crumbly. Spread over sliced apples and bake at 350 for thirty minutes. Serve warm with whipped cream. (Heck, you've already got the butter in there you may as well go all the way!) Enjoy.
The blackberries are starting to get ripe. I just picked some today and stuck them in the freezer. By the time I'm done I hope to have enough for several pies and some blackberry cordial. But I'll also be making this yummy cobbler that my friend Rachel introduced me to. Try it. You'll like it!
1/2 cup packed brown sugar
1/2 cup old fashioned oats
1/4 cup butter, softened
(For the yummy part beneath)
2 cups blackberries, fresh or frozen (thawed)
1 cup apricot preserves
1/2 tsp cinnamon
Mix berries and preserves and put in a 9X9 inch baking pan or a deep pie pan. Mix topping and sprinkle over top. Bake at 350 until golden and filling is bubbly (about 25 minutes)
Serve warm with ice cream or whipped cream
I almost melted on a recent visit to Orlando for my writers conference. Yikes, how do you Floridians stand it there in the summer?! Oh, yes, air conditioning. While I didn't like the Florida weather I sure enjoyed the scenery. And the food. And here, in honor of sunny Fla, is the perfect dessert for August. There is nothing like a slice of Key Lime pie served with a big dollop of whipped cream. This particular recipe I got from my friend Robin and it is to die for.
1 9 inch graham cracker pie shell
6 egg yolks (large)
1 14 oz. can sweetened condensed milk
3/4 cup lime juice
3 tsp lime zest
Beat yolks until they are thick and light yellow. (Don't over mix.) Add condensed milk and then mix in lime and half the lime juice. Once mixed, add the rest of the juice and pour into shell. Bake at 350 for 12 minutes (I usually wind up baking it a little longer.)
Serve chilled with whipped cream and garnished with lime slices.
2 cups all-purpose flour
1 tsp baking powder
1 Tb sugar
1 tsp salt
6 Tb butter, cut up
1 cup grated sharp cheddar cheese
1 cup milk
1 large egg
1 cup grated zucchini, squeezed dry to remove excess moisture
1 Tb grated onion
1 tsp Dijon mustard
Preheat oven to 375. Grease an 8X4 inch loaf pan.
In large bowl, sift flour, baking powder, sugar and salt. Cut in the butter until the mixture looks like pie crust. Stir in the cheese. In a smaller bowl, beat together the milk and egg. Stir in the grated zucchini, onion and mustard. Add this to the dry ingredients. Mix just until the dough holds together. Spoon into prepared pan and bake for 40 - 50 minutes or until the bread is well risen and brown and a tester comes out clean. Transfer the bread to a cooling rack for 10 minutes then remove from pan.
You might want to kick off summer with a girl party. Of course, you'll want to serve chocolate-dipped strawberries, brie cheese and crackers and a fun girlie drink. I created this one for a party last year and it was a hit. I'm sure it will be a hit at your party, too!
Mix in a cocktail shaker along with some crushed ice:
1 shot orange flavored vodka
1 shot Grand Marnier
1 shot grenadine
1/2 cup lemonade
Makes one serving.