Saturday, May 17, 2008

Danish Aebleskiver

This is from Rasmussen's Bakery, my favorite in Solvang.

2 1/2 cups flour
1/2 tsp salt
1 1/4 tsp baking soda
3/4 tsp baking powder
2 cups buttermilk
2 eggs, separated
3 Tbsp melted butter

Sift dry ingredients. Beat egg yolks, add to milk. Combine with dry ingredients, add melted butter. Beat egg whites until stiff. Fold into batter. Fry in aebleskiver pan.

Thursday, May 15, 2008

Black Bean and Corn Salsa

1 (15 ounce) can of black beans, rinsed and drained (and/or white beans, black-eyed peas, or garbanzo beans)
1 1/2 cups frozen corn, defrosted
2 fresh jalapeno peppers, seeded and finely chopped
3 fresh plum tomatoes, seeded and chopped
1 onion, diced and 1/2 cup fresh cilantro, finely chopped

You may also add any of the following: chopped avocado, chopped olives, chopped cucumber (de-seeded), green onions, peppers, etc.

Dressing: (or you may use your favorite Italian Dressing)

1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 cup fresh lime juice
1 tablespoon fresh lemon juice
Salt and pepper to taste

In a small bowl combine garlic, chili powder, cumin, cayenne pepper, lime juice, and lemon juice. Mix well. In a large bowl, combine the beans, corn, jalapeno peppers, tomatoes, onions, and cilantro. Pour the lime juice mixture over the bean mixture and gently toss. Add salt and pepper to taste. Chill before serving.

Eat on it’s own as a salad or with corn chips for an appetizer.

Banana Split "Cake"

1 1/2 cups graham cracker crumbs (about 9 rectangles, crushed)
1 cup sugar
1/3 cup butter, melted
16 oz. cream cheese, softened
20 oz can crushed pineapple, drained
6 bananas
2 cups cold milk
8 serving size vanilla pudding, instant
1/2 cup strawberry preserves
1/2 cup chocolate syrup
2 cups cool whip
1 cup peanuts
12 maraschino cherries

Mix graham cracker crumbs, 1/4 cup of the sugar and the butter together. Press into the bottom of a 13x9 inch pan. Freeze 10 minutes.

Beat together the remaining sugar and cream cheese until well blended. Stir in drained pineapple. Spread over crust. Slice 4 bananas into1/2 inch slices and spread over pineapple mixture.

Mix together milk and vanilla pudding mix. Beat with wire whisk until smooth and thick. Stir in 1 cup of the cool whip and spread over the banana layer. Refrigerate for two hours.

Drizzle the chocolate syrup and jam over that layer. Spread the remaining cool whip over that. Sprinkle with peanuts. Slice the remaining bananas and arrange on top. Arrange cherries. Serve.

Peanut Buster Bars

1 box chocolate sandwich cookies

½ cup melted butter

½ gallon vanilla ice cream

1 jar hot fudge sauce

1 can cocktail peanuts

1 8 oz container Cool Whip

Crush cookies, reserving 1 cup for topping. Add the butter to the remaining crumbs and mix well. Grease a 9x13 inch pan and press cookie crumbs in pan. Soften ice cream and spread on crumbs. Spread sauce on ice cream, then sprinkle on nuts. Spread on cool whip. Sprinkle remaining crumbs on top. Store in freezer. Make this a day ahead.

Wednesday, May 14, 2008

Spicy BBQ Sauce

1 Tbsp canola oil
2 large cloves minced garlic
1 can (14 1/2 oz.) diced tomatoes in puree
1/4 cup molasses
4 Tbsp apple cider
1 Tbsp Worcestershire sauce
1 Tbsp chipotle chilis in adobo, finely chopped
1 tsp mustard
1/4 tsp ground cinnamon
salt & pepper to taste

In a saucepan over medium heat, warm the oil. Add the garlic and saute until softened, about 1 minute. Stir in the remaining ingredients. Bring just to a boil. Add salt and pepper to taste. Reduce the heat to medium-low, and simmer, uncovered, until moderately thick, 15-20 minutes.

Can be used over ribs or chicken.

Classic Chicken Piccata

4 boneless, skinless chicken breasts, cut in half and pounded to about 1/2 inch in thickness
salt and freshly ground pepper
4 Tbsp. unsalted butter
2 large cloves garlic, minced
1 cup chicken broth
2 Tbsp. capers
2 Tbsp. fresh, flat leaf parsley, chopped

Season the chicken with salt and pepper. In a large frying pan over medium-high heat melt 1 1/2 Tbsp. of the butter. Add half the chicken and cook, turning once, until browned, about 2 minutes total. Transfer to a plate. Repeat with remaining chicken. Be careful not to overcook.

Add the remaining 1 Tbsp of butter to the pan and melt. Add the garlic and saute until fragrant, about 30 seconds. Add the broth and cook, scraping the brown bits on the bottom of the pan, until the sauce is reduced by about 1/4, 2-3 minutes. Stir in the capers and simmer for one minute. Season to taste with salt and pepper and add the parsley. Return the chicken and juices to the pan and cook until heated through, about 2 minutes. Divide the chicken among four plates, spoon the sauce over, and serve.

Friday, May 2, 2008

Lorriane Hiltbrand Salad

I am not sure where this name comes from, but I got the recipe from my mother-in-law, Diane. The key here is the dressing. You must toss it in. It is nothing special without it and it is not as good just poured over. So right before serving, pour it all in and toss.

8 slices cooked bacon, crumbled
1/2 cup mushrooms, sliced
1 head lettuce, torn into bite size pieces, cleaned and dried
1 cup sliced water chestnuts
2 avocados, diced
1 1/2 cups grated Swiss cheese
1/2 red onion, chopped
1 bunch spinach, torn, cleaned and dried
2 small cans sliced olives

For the dressing, combine in a blender and blend for 1 minute.

1/3 cup white vinegar
1/3 cup sugar
3/4 tsp. salt
1 1/2 tsp celery seed
3/4 cups oil
1/3 tsp red onion, grated
3/4 tsp prepared mustard

Flour Tortillas

I got this recipe from an enrichment meeting. This recipe comes from Vicki Taggert. She also taught this to the Activity Day girls. These are best right off the griddle. Add a little butter and they are heavenly. Or serve in any traditional way.

4 cups flour
1 tsp baking powder
dash of salt
1/2 cup shortening, melted
about 1 cup water (added gradually)

Mix all ingredients together, in order, one at a time. Add water gradually until you get a nice dough that is not sticky. If it starts to get sticky, stop adding water and add a little more flour back into the dough. Let rest 1/2 hour. Break off a small ball and roll in as thin as possible. Cook on a hot griddle, flipping as needed.

Mexican Rice

I got this recipe from an enrichment meeting. This recipe comes from Vicki Taggert who always made the best tasting rice. Santa Rosa Ward 2005.

1 cup white rice
1 Tbsp oil
1 small onion, chopped

salt, pepper to taste

2 cloves garlic
mixture of chopped veggies, any you like: carrots, celery, peppers, tomatoes

2 cups water
4 oz can tomato sauce
2 tsp chicken bouillon

Heat oil in large sauce pan. Add rice. Saute until grains are all white or toasty, not clear. Add onions, garlic, veggies, and seasoning. Add water, tomato sauce, and chicken bouillon. Bring to a boil. Reduce heat and simmer covered for 15 minutes. Makes 8 large servings.

Pinto Beans

I got this recipe from an enrichment meeting. This recipe comes from Billie Garcia who always made the best tasting beans. Ere on the side of soft: better too soft than too hard.

1 cup pinto beans (or any pink or light beans)

Cover beans completely with water. Soak 4 or more hours in refrigerator. Drain and rinse. Place beans in large pot and completely cover with water. Cover and bring to a boil. Lower heat and simmer beans for 2-3 hours until they are very soft. (Beans should be completely covered with water while cooking.) Drain off water so it is level with the beans. Heat on medium high and stir beans.

1/2 cup cheese
1/4 cup evaporated milk
1/2 cup salsa (or El Pato or enchilada sauce)
about 1 tsp salt (or to taste)

Stir until cheese is melted. Makes 8 large servings.

Thursday, May 1, 2008

Lemon Butter Sauce

This is perfect for a light toss on warm pasta, especially when seafood is mixed in. Very simple, very versatile.

1/2 cup butter, melted
2 Tbsp lemon juice
2 cloves crushed garlic
1 Tbsp chopped parsley
1/8 cup grated Parmesan cheese
salt & pepper, to taste

Combine all. Toss with warm pasta.

This can be made ahead and then warmed right before tossing it with pasta.