RECIPES

This cake was delicious as it was beautiful!

Lynn's Lemonade Cake

For the syrup:
1/2 cup sugar
3/4 cup fresh lemon juice

For the cake:
3/4 cup (1 & 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
1 1/2 teaspoons lemon zest
2 large eggs
1 3/4 cups self – rising flour

Topping:
Freshly whipped cream (small pint)
3 cups berries ( I used strawberries and blueberries) Which would be great for the 4th!

1st Zest the lemons into the measured sugar…set aside

Make the syrup:
Combine the sugar and lemon juice in a small pot.
Cook on the stove top for a few minutes over medium-high heat, stirring occasionally, until the sugar dissolves. Let cool while you prepare and bake the cake.

Make the cake:
Preheat the over to 350 degrees. Butter or spray an 8-inch square baking pan.
Beat the butter until smooth with an electric mixer. Add the sugar and lemon zest, and beat until fluffy.
Beat in 1 egg, then half the flour;
Repeat.
Pour the batter into prepared baking pan.
Bake the cake until a tester inserted into the center comes out clean, about 25 minutes.
Using a slender wooden skewer, poke holes all over the top of the cake.
Spoon the syrup over the cake in several additions, allowing it to be absorbed each time.
Cool cake completely.
It can be made a day ahead and stored at room temperature.

Serve with whipped cream and berries.

Debbie served this dish which was delicious and easy to make.

Hot Pineapple Casserole

20 oz. can pineapple chunks, drained and reserved
1/2 cup sugar
3 tbsp. flour
3 tbsp. pineapple juice reserve
1 cup grated Cheddar Cheese
1/3 cup butter, melted
1 1/2 cup Ritz crackers, crushed

Mix first 5 ingredients, pour into 1 quart casserole. Crush crackers and sprinkle over top. Drizzle melted butter on cracker top. Bake at 350 degrees for 20 minutes.

This recipe was in the the Guild newsletter. It looks good. I'm anxious to try it.

Party Cheese Spread

1 (16 oz) can whole-berry cranberry sauce
1 (4oz) can diced green chiles
2 T. sliced green onions
1 T. lime juice
1/2 tsp garlic salt
1/2 tsp cayenne pepper
1/2 tsp chili powder
1 (8 oz) package reduced fat cream cheese
1 package crackers or cut up celery

In medium bowl, combine first seven ingredients. Mix until well blended.
To serve, place cream cheese on serving dish. Spoon 1 cup of the cranberry mixture over the cheese.
Serve with crackers or celery.

I don't know where Jonna got this recipe, but it's delicious!

Thai Lettuce Folds

Chicken
4 boneless chichen breasts
2 Tbs peanut or vegetable oil
2 cloves garlic, minced
1/3 C. chicken broth
2 green onions with tops, chopped
1 Tbs fresh cilantro, chopped
1 Tbs fresh lime juice
1/2 tsp cayenne
1/4 tsp ground ginger, or fresh, grated
Salt, to taste

Cucumber Dipping Sauce

1/2 C. water
1/4 C. sugar
1/4 C. rice wine vinegar
1 Tbs honey
1/4 tsp crushed red pepper
1/8 tsp salt
1/2 C. peeled, grated cucumber
1 Tbs cilantro, chopped
3 heads Bibb lettuce
1/2 pound bean sprouts(for garnish)

Make sauce and chill while cooking chicken. For sauce, mix together the first 6 ingredients and bring to boil. Reduce heat and cook an additional 3 minutes. Remove from heat and refrigerate until cool. While the sauce is cooling, grate a cucumber and set aside 1/2 cup. Add cucumber and cilantro to the sauce when cool. Cut chicken into small cubes. Heat oil in a skillet over medium heat one minute. Add garlic and chicken; cook, stirring constantly 3 to 5 minutes or until chicken is lightly browned. Add broth and cook over medium heat until most of the liquid evaporates. Stir in green onions, cilantro, lime and spices. Toss to coat. Salt to taste. To serve, wash and dry the largest leaves of Bibb lettuce. You will need a total of 12 leaves. Put the chicken mixture in a bowl. Let guests fill leaves with mixture, top with bean sprouts and drizzle sauce over. Fold over so it is like eating a fajita. These are best eaten off small cocktail plates.

Debbie served this delicious stuffed bread at bee:

Sausage Bread

1 Pkg. frozen bread dough (2 loves - Bridgford Brand)
1 lb. Jimmy Dean Sausage (Pork)
4 eggs, beaten
8 oz. Swiss Cheese, crumbed or grated
4 Tblsp. Parmesan Cheese
1/2 tsp. garlic powder
1 sm. can chopped black olives

Thaw dough. Cook sausage, drain and chop well. Spread each loaf out on a floured counter. Spread each loaf no more than 6-8 inches wide and 10-15 inches long. Mix all ingredients together. Spread 1/2 of mixture on bread dough, press into dough. Fold bread over in 1/3's lengthwise and ends under. Same for second loaf. Bake at 375 for 20-30 minutes or until golden brown. Wrap in foil if you plan to freeze. Thaw before reheating.

Judie and Anita served similar recipes like this one:

Black Bean Corn Salsa

2 cans white corn, drained
3 medium tomatoes, peeled, seeded, and finely chopped
2 jalapeno peppers, seeded and minced
2 (15 oz) cans black beans, rinsed and drained
1 cup chopped fresh cilantro
1/3 cup fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 avocados, chopped

Drain corn and add the next 7 ingredients, mix gently. Cover and chill. Stir avocado into mixture before serving with chips.

Judie finds the BEST recipes! Make the day before and refrigerate overnight. This one is NOT low carb.

Pumpkin Gooey Butter Cake

1 yellow cake mix
1 stick butter, melted
1 egg
Mix with mixer, press into greased 9 x 13 pan.

Mix 8oz. cream cheese
1 box powdered sugar
1 stick butter, melted
3 eggs
1 teas. vanilla
fold in 1-15 oz. can pumpkin
add 1 teas. cinnamon
1 teas. nutmeg

Pour into crust and bake 50 min. @ 350 degrees.
Cool for 30 minutes

Judie served this dish at bee. It was soooooo delicious, but I don't think it's good for low carb dieters.

STUFFED FRENCH TOAST

(Recipe courtesy Cooking Light Magazine)

Recipe Summary
Prep Time: 5 minutes
Cook Time: 15 minutes
Inactive Prep Time: 8 hours
Yield: 12 servings
24 (1-ounce) slices cinnamon-raisin bread
Cooking spray
3 cups 1-percent milk
2 cups egg substitute
1 cup half-and-half
1 cup sugar
1 tablespoon vanilla extract
1/8 teaspoon ground nutmeg
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
Bottled cinnamon-sugar, optional

Trim crusts from bread. Arrange half of the bread in a by 9 by 13-inch baking dish coated with cooking spray.
Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours overnight.
Preheat oven to 350 degrees F.
Let the dish come to room temperature about 30 minutes. Uncover and bake for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.

Nutrition Info
Calories 340 (30 percent from fat)
Fat 11.3g (sat. 5.1g, mono 3.3g, poly 0.9g)
Protein 16.7g
Carbohydrates 43.2g
Fiber 1.5g
Cholesterol 26mg
Iron 3.7mg
Sodium 447mg
Calcium 197mg
Episode#: SS1D39
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

APPLE GALETTE

Judy served this dish at bee. To die for!

Prep and cook time: About 1 1/2 hours, plus about 1 hour to chill dough
Notes: Serve this tart with vanilla ice cream.
Makes: 6 to 8 servings

1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
½ cup (1/4 lb)plus 2 tablespoons cold butter
1 large egg yolk, lightly beaten
1/2 cup walnuts
2 pounds tart apples (3 to 5), such as Pink Lady or Granny Smith
1/2 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
1 large egg, beaten to blend with 1 tablespoon water

1. In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour.

2. Meanwhile, spread walnuts in a baking pan and bake in a 375º oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts.

3. Peel and core apples; cut each into eight wedges. In a 10 to 12 inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it's foamy, add apples and stir often until slightly softened and brown at edges, 10-12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat.

4. Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12 by 15 inch baking sheet with cooking parchment(or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet).

5. Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.

6. Bake in 375º oven until pastry is golden brown and apples are tender when pierced, 40-45 minutes (35-40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or a room temperature, cut into wedges.

Per serving: 390 cal., 48% (189 cal.) from fat; 4.9 g protein; 21 g fat (9.8 g sat); 49 g carbo (2.8 g fiber); 233 mg sodium; 92 mg chol.

BLUEBERRY GINGER BREAD

This recipe is from Moorehead Blueberry Farm
2 cups blueberries
1 heaping tablespoon sugar
2 heaping tablespoons flour
1 egg
1 cup sugar
1 cup margarine, melted
2 heaping tablespoons molasses
1 cup buttermilk (1 Tablespoon vinegar added to make 1 cup milk)
2 cups sifted flour
1/2 teaspoon ginger
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
3 heaping tablespoons sugar mixed with
1 teaspoon cinnamon
Drench blueberries with sugar and flour, and set aside. Beat egg, sugar, margarine and molasses. Add buttermilk. Sift together flour, ginger, salt, soda, and cinnamon. Add to egg mixture and beat 3 minutes. Fold in half the berries and pour into 9x13" greased and floured pan. Add remaining berries. Pat down. Sprinkle top with sugar-cinnamon mixture. Bake 45 minutes at 350 degrees. Serve with whipped cream. DELICIOUS!
Lynn

BOSTON BLUE MUFFINS

This is a wonderful recipe for blueberry muffins, Mike and Amanda want me to make these at least once a week. Steve is lucky to get one, cuz they disappear so quickly!

2 Cups flour
1/2 Cup sugar, plus a bit more for topping
1 Tbsp. baking powder
1/2 teas. salt
1/2 teas. cinnamon
1 1/2 to 2 Cups fresh or frozen blueberries (see note)
1/2 Cup milk
1/2 stick butter melted
2 eggs
1/2 teas. vanilla

1. Heat oven to 425 F. Butter muffin cups or use liners.
2. Combine dry ingredients in bowl and stir.
3. After butter has cooled slightly, stir in milk, then eggs and vanilla.
4. Add egg mixture to dry ingredients and stir until well-moistened. Stir in berries.
5. Spoon batter into muffin cups. Mix a little cinnamon and sugar and sprinkle this on top of the muffins.
6. Bake 15 minutes or until golden brown. Let muffins stand 5 minutes before removing from tin.
Note: If you must use the larger quantity of blueberries (I do), you may experience some technical difficulty in removing the muffins from the pan. The best approach is using the cupcake liners. Enjoy these warm!
Noreen

BREAD RECIPE

Put in large capacity bread machine:

1-3/8 cups half and half
1 large egg
2 Tbsp butter
1 tsp orange peel
3 Tbsp sugar
1-1/2 tsp salt
4-1/4 cups bread flour
2 tsp active dry yeast
Set the machine for LIGHT crust, and MIX bread.
When the beep sounds, add:
1/4 cup toasted chopped pecans,
1/4 cup chopped dried fruit (raisins or apricots or combination)
Optional; some crystallized ginger (chopped finely)
Everyone that has tried it has enjoyed it. Let me know how it comes out for you.
Noreen

At our Christmas luncheon(2002), Anita graciously shared her traditional Christmas breakfast recipe with us and then e-mailed it to everyone in our bee who has an e-mail address. Thanks, Anita!
CHRISTMAS BREAKFAST CASSEROLE

8 to 10 slices of Pepperidge Farm thin sliced white bread
dijon mustard (spicy brown mustard works also)
1 to 2 sticks of butter ( I use real butter)
6 eggs
3 cups of milk
salt & pepper to taste
Louisiana hot sauce or Tony Chachere's replaces salt & pepper & hot sauce
One pound of grated cheddar cheese

Trim crusts off of the bread, spread mustard on one side, melted butter on the other and line a 9 1/2 X 13 casserole dish with the mustard side down. After I spread the mustard on the bread I place it in the baking dish and then spread the butter on the other side.
I cut the slices into fourths so they can absorb the egg mixture faster.
Beat the eggs and milk together, season and pour over the bread.
Sprinkle the cheese on top. You will think that you don't need all of this cheese but you do.
Place in cold oven at 350 and bake for one hour. It will puff up and brown on top. You can put this together one to two days in advance and stick it in the oven on Christmas morning and let it cook while you open presents.
Merry Christmas to each of you.

Anita

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