Baked Peaches (Maggie B Peaches)

This recipe came from a wonderful children's book given to my younger daughter when she was born.  It is one of my favorite books from the childhood of my children.  The Maggie B tells the imagined story of a young girl on a sailing ship taking care of her brother.  While onboard, she makes these peaches.



Ingredients:

2 large peaches
Cinnamon
Honey

Method:

Cut the peaches in half and take out the pits.
Put the peach halves in an 8x8 baking pan.
Drizzle honey over them and then sprinkle with cinnamon.

Bake for about 40 minutes at 350*.

Baked Apples

This is a great one for fall!

This can be done in the oven or the crock pot.

4 baking apples (Cortland, Empire, Honeycrisp, Idared, Northern Spy, Rome, Winesap)
4 teaspoons lemon juice
4 Tablespoons raisins or Craisins
4 Tablespoons chopped pecans or walnuts
1 teaspoon cinnamon
4 Tablespoons honey
2 Tablespoons butter, divided in 4 parts
1 cup water

Peel the apples about one-quarter of the way down from the top.
Core the apples.
Put them in an 8x8 baking dish.
Sprinkle lemon juice in each apple.
Mix raisins or Craisins with nuts and cinnamon and stuff in the hole in the apple.
Drizzle 1 Tablespoons of honey over each and top with butter.
Pour water in around the apples.

Bake at 375* for about 60 minutes, or on low in the Crock pot overnight.

Guacamole

Avocados are one of my favorites.  Here's my recipe for a good guacamole.

Ingredients:

2 avocados
1 teaspoon lemon juice
1 1/4 teaspoon lime juice
2 Tablespoons finely sliced green onion
1 cloves garlic, minced or 1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon raw apple cider vinegar
2 Tablespoons water

Method:

Mash the avocados.

Add the rest of the ingredients and mix until well blended. I sometimes use my Magic Bullet.  It makes a very smooth guacamole.

Leave a pit in the mix to help keep it from going brown.

Honey Lemon Sorbet

This is wonderful to serve with Blueberry Sorbet.  Makes a pretty presentation when combined in one bowl.

Ingredients:

3/4 cup honey
1 cup water
1 1/2 cup freshly squeezed lemon juice
Zest from 2 lemons (I use a micro plane grater like this one.)

Method:

Combine honey and water in a saucepan and bring to a boil.  Boil for 1 minute and then set aside until cool.

Add the lemon juice and refrigerate for 2 hours.

Using an ice cream maker, freeze according to manufacturer's instructions.*  (This is the one I use.)

Transfer to a freezer-safe container and freeze for another 2 hours before serving.

Serve with mint leaves and lemon peel curls for garnish.

*If you don't have an ice cream maker, you can also make this by pouring the ingredients into a shallow pan, like a 9x13, and putting it in the freezer.  After about 30 minutes, stir it around with a fork.  Every 30 minutes thereafter, until it is the consistency you want, stir it again.  Then transfer it to a freezer-safe container and freeze for another 2 hours before serving.

Blueberry Sorbet

This is so refreshing on a warm summer's day.  It is good paired with Honey Lemon Sorbet.  It's pretty served with both in the same dish.

Ingredients:

2 cups fresh or frozen blueberries
1/2 cup water
1-2 Tablespoons honey
1/8 teaspoon salt

Method:

Combine all ingredients in a blender and blend until smooth.

Pour into ice cream maker and follow manufacturers instructions to freeze.*
This is the one I have and really like.

Transfer to a freezer-safe container and cure for a couple of hours.

Serve with fresh blueberries, mint leaves and lemon peel curls for garnish.

*If you don't have an ice cream maker, you can also make this by pouring the ingredients into a shallow pan, like a 9x13, and putting it in the freezer.  After about 30 minutes, stir it around with a fork.  Every 30 minutes thereafter, until it is the consistency you want, stir it again.  Then transfer it to a freezer-safe container and freeze for another 2 hours before serving.

Best Ever Brownies

I came across this recipe somewhere quite a few years ago....I don't remember where......but it has become the standard favorite around here.

Ingredients:

1/2 cup butter
2 oz. unsweetened chocolate, chopped
2 oz. bittersweet chocolate, chopped
1 cup sugar
1 t vanilla
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 cup flour
1/2 cup semisweet chocolate chips

Method:

Melt butter, unsweetened and bittersweet chocolates together in a saucepan over low heat.

Whisk in the sugar, vanilla and salt and continue whisking until smooth.

Whisk in the eggs until well combined.

Add the flour and stir gently until just combined.
Mix in the semisweet chips.

Spread batter in an 8x8 inch pan that has been greased and lined with greased parchment paper.

Bake at 375* for 30-35 minutes.
Cool 30 minutes.
Freeze 30 minutes.
Cut into squares.

Chicken Alfredo

Quick and easy if you have some cooked chicken on hand!

Cooked chicken breasts, cubed or pulled apart with a fork.

A recipe of Alfredo Sauce.

Cooked Spaghetti, Linguine or Fettuccine.

Various veggies, sauteed in butter or olive oil.
I use anything I have, but carrots, green beans, broccoli and sugar snap peas are good choices.

Cook and drain the pasta.

Add the Alfredo sauce and stir to coat it.

Add the chicken and veggies and stir to mix well.

Serve.

Alfredo Sauce

I use this for making Chicken Alfredo.  Easy-Peasy.

Ingredients

8 oz. cream cheese
1/2 cup butter
3/4 cup cream or 1/2 and 1/2
2/3 cup freshly grated Romano or Parmesan cheese
5 cloves of garlic, minced

Melt cream cheese in in heavy-bottomed sauce pan.*
In another pan, melt the butter and add the garlic and warm it until fragrant.
Add butter and garlic to the cream cheese and stir to blend well.
Add the cream or 1/2 and 1/2 and mix well until blended.
Add the grated cheese last and stir until well blended and smooth and warmed through.
Don't boil!!

*The key here is to make sure the cream cheese is totally melted before you add the butter and garlic.

Brandy Balls

My mom made these every year for Christmas and gave them away in tins to those fortunate enough to be on her list!  I've done some changing through the years.......most notably, I use shortbread crumbs instead of vanilla wafer crumbs.  They're just better, in my opinion.

Ingredients:

Make this shortbread.
Use 6 wedges, or 3/4 of the recipe and make crumbs of them.
1/4 cup honey
1/4 cup + 1 Tablespoon brandy
2 cups ground walnuts
Sugar for rolling

Combine the shortbread crumbs, walnuts, honey and brandy until well mixed.

Form into balls using about 1 Tablespoon each.

Roll each ball in sugar.

Store in an airtight container or tin with waxed paper or parchment between the layers.

Let them age for a week or so for best flavor.

**For a gluten-free version, make the shortbread with this gluten-free flour blend.**

Cheesecake

My husband loves a good cheesecake. I've had this recipe for years and nothing has topped it yet.  Well, other than raspberries or cranberry orange sauce or blueberries!

Shortbread Crust

Make this Shortbread  

You don't need to cut it into pieces or anything, just break it up and put it back in the food processor and make crumbs out of it.  If it won't pack together very well, add a little melted butter until it will.

Press into the bottom of a 9-inch springform pan.

Filling - First Layer

3 - 8 oz. packages of cream cheese

1 cup sugar

3 eggs

1 teaspoon vanilla

Filling - Second Layer

1 cup sour cream

2 teaspoons sugar

1/2 teaspoon vanilla

First Layer:

Soften cream cheese and put into food processor.

Add sugar and process to blend.

Add eggs, one at a time, and process until smooth.

Add vanilla and process until incorporated.

Pour onto crust and bake 30 minutes at 375*.  You want it to be just about set in the middle.  It can be a little wiggly.

Second Layer:

Mix ingredients together until smooth.

Take first layer out of the oven and pour the second layer on it, smoothing it out to the edges.

Bake an additional 5 minutes at 500*.
"Confession time." I sometimes do 475* if my oven isn't quite clean, as the 500* makes it smoke if there's anything in the bottom.  :-)

Take out of the oven and cool completely.  Refrigerate until ready to eat it.  It's best if made ahead by a day or two.

Raspberry Topping

2 cups fresh or frozen raspberries.

2 Tablespoons sugar or honey

Heat until just soupy and sweetener is incorporated.

Cool

Serve over Cheesecake slices

Chocolate Mousse Cake

This is hands-down the best dessert ever!  Unless you don't like chocolate.

Chocolate Shortbread Crust

2-4 Tablespoons Cocoa
1/4 cup sugar
1/2 cup butter
3/4 cup + 2 Tablespoons pastry flour to account for the cocoa  (Read about making shortbread and the flour question here.)

I use my food processor to process the butter and sugar until it's smooth.  Then add the cocoa and flour and process until it turns into a ball that follows the blade around the bowl.

Bake in a shortbread mold, cool and then turn into crumbs in your food processor.  This crust beats any chocolate crust out there.

Press the chocolate shortbread crumbs into a 10-inch spring-form pan.

Filling

1 1/2 pounds semi-sweet chocolate chips--good ones.  Don't skimp here.
1 cup half and half
Pinch of salt
1 Tablespoon vanilla
3 cups heavy cream

1 cup heavy cream for whipping for garnish
Chocolate curls for garnish

Process the chocolate chips in the bowl of your food processor until they are finely ground.

Heat the 1/2 & 1/2 and salt in a saucepan just until it comes to a boil.
With your food processor running, pour the 1/2 & 1/2 through the chute and process until the chocolate is completely melted and the mixture is smooth.  Add the vanilla and process again.

Scrape the chocolate mixture into a large bowl.

Beat the heavy cream until soft peaks form.

Gently fold 1/3 of the whipped cream into the chocolate mix and then fold in the rest of it until it is well incorporated.

Scrape the mousse mixture onto the crust and refrigerate for at least 3 hours.  I usually make this the day before and let it sit in the fridge.  It gets better with age.

Before serving, I pipe whipped cream onto the top and sprinkle with grated chocolate.

To serve, run the blade of a knife that has been dipped in hot water around the edge of the cake.  Then release the spring form and cut into servings.  It serves at least 12, usually 16.

Scottish Shortbread

This is the easiest cookie/dessert to make, ever.  And they will make you look good, in the bargain!

You'll need a shortbread pan something like this:

They can be gotten here or here, or try yard sales and second hand stores.

And for fun, this a great website for looking at pan designs and finding recipes.

However, they don't sell the pans.

Okay, here's the recipe:

1/4 cup sugar
1/2 cup butter
1 cup flour

Yep, that's IT!  Amazing how flour, butter and sugar make amazing tasting goodies.  I think every country has their own version of this kind of cookie.

Now, for the flour part, you have to get the feel for the dough.  If I'm using all purpose flour, I use 2 Tablespoons less than a full cup.  If I'm using pastry flour, I use the full cup.  If I'm using half wheat flour and half gluten-free flour blend, then I try 1/2 cup each and then play with it.  If I'm using just gluten-free flour blend, I start with a cup and then see if it needs to be a bit denser.  So.  Once you get the flour amount figured, it's easy-peasy!  The dough needs to be stiff but not dry.  If it's dry, it will fall apart.  If it's too wet, it doesn't bake up well.

I usually make at least a double batch and I use my food processor.  I have been known to make 10 batches at a time in my Bosch.  That's fun.

So, add the butter and sugar to the food processor and process until smooth.  Then add the flour and process until it forms a ball that runs around with the blade.

Grease the shortbread pan with melted butter, but don't get it on too thick.

Press the dough into the pan using your hands and pushing down on it pretty well so the dough goes into all the pretty little indentations of the mold.

Bake at 325* for about 30 minutes.  I usually let it go a bit longer in my oven until the top is really golden brown.  If it is underbaked, the dough will stick to the mold and all the beauty of the design is lost.  I've had that happen too many times, and it's disappointing.

Take it out of the oven, loosen the side edges with a knife and then let it cool in the mold for ten minutes.

Take a cutting board and lay it over the top of the mold, then flip the whole thing over and lay it on the counter.  Carefully lift the mold and then drop it on the cutting board to pop the cookie loose. Then remove the mold completely.

Cut the shortbread on the cutting lines built into the mold and then cool on a cooling rack.

My family likes them while they are still warm, but they also freeze well. I've done that for wedding receptions in the past.

Enjoy!

DIY Dishwasher Soap

Because I have what is called Multiple Chemical Sensitivity (or MCS), I have to be really careful about scented and perfumed products.  I make a lot of what we use for cleaning and body care.  And what is so cool is that the home-made stuff usually works way better than store-bought, and it's way cheaper!

Dishwasher Detergent

1 cup Borax
1 cup Washing Soda
1/2 cup Citric Acid
1/2 cup Sea Salt (for scrubbing action)

Mix all of it together and store in a plastic bag or a jar of some sort.

The citric acid can make the mix clump up, but it works fine anyway.  If the clumps bother you, you can leave the mixture out on the counter for a couple of days, stirring it several times each day.  That should take care of getting rid of the problem.

I get Borax and Washing Soda at WalMart.  Citric Acid through Azure Standard, and Sea Salt at Trader Joe's.

If you're looking for a rinsing aid, filling the appropriate cup in your dishwasher with white vinegar will do the trick.  Way cheaper than buying a brand name.

My source for this recipe is DIYNatural.com

"Cream" of Vegetable Soup

This is a wonderful soup for fall.  I freeze some of the summer's bounty of zucchini and yellow squash so I'll have some for this soup after the warmth of the season has fled.

1 sweet onion, or a leek, peeled or cleaned and chopped
3 large carrots, chopped
4 Tablespoons butter (or olive or coconut oil)
2 pounds of potatoes, scrubbed and chopped.  I leave about half of the skins on.  I most often use Russets, but Yukon Golds or Red Potatoes are awesome.
2 quarts chicken broth
Several sprigs of fresh thyme tied together
4 summer squash (zucchini, yellow crookneck, etc.) sliced
Sea salt
Sour Cream or creme fraiche

Saute the onions or leeks and the carrots in the butter or oil until they are very soft.

Add the sauteed veggies to a stock pot, along with the chicken broth and potatoes, and bring to a boil.
Skim the foam and then reduce the heat and add the thyme sprigs.
Cover and cook until the potatoes are soft.
Add the summer squash and cook for another 10 minutes or so, until it is tender.

Remove the thyme.

Puree the soup with a stick blender.

Add water if the soup is too thick.

Season to taste.

Serve topped with sour cream or creme fraiche.

Fermented Salsa

This has great flavor and is wonderful for your gut, as well.  As a probiotic food, it adds good bacteria to your intestinal tract and helps battle gut flora imbalances.  Using produce from your own garden or a local
organic farmer's market is ideal.

8 Roma tomatoes
1 large green pepper (if you like hot salsa, feel free to use hot peppers instead)
6 cloves of garlic, minced
1/2 cup chopped onion
1/4 cup lemon/lime juice
1/4 cup whey
2 teaspoons sea salt

Peel the tomatoes by dipping them in boiling water and slipping the skins off.
Dice the tomatoes.
Mix the tomatoes, onions and garlic together and put into a quart jar.   Press down gently with a wooden meat hammer, or tap gently on a towel folded on the counter top to get the contents condensed in the jar. Fill only to within an inch of the top.
Add the salt to the top of the jar, then pour the whey and lemon/lime juice over the mixture.
If necessary, add enough filtered or well water to cover the tomato mixture.

Cover tightly with a canning lid and keep at room temperature for about 2 days before transferring to the fridge.

Cilantro-Lime Rice

This is inspired by Chipotle.  Combined with the Awesome Black Beans and some fermented salsa and guacamole, it's a great meal.

2 cups organic white basmati rice
3 1/2 cups water
1/2 Tablespoon salt
Juice of 1 small lime
2-4 Tablespoons of chopped cilantro

Bring the rice, water and salt to a boil, reduce heat to low and steam until the rice is tender, 30 - 40 minutes.

Fluff the rice with a fork and then add the lime juice and cilantro, mixing it gently until well combined.

Awesome Black Beans

I love black beans, and when I found the basis for this recipe, I was really happy.  It's so easy and they are so good.  They'll give Chipotle a run for their money!


5 cups organic black beans, soaked for 24 hours with 2 Tablespoons raw apple cider vinegar and enough water to cover by 3 inches.

1 medium sweet onion or 5-6 green oninons
Several cloves of garlic
A bunch of cilantro
Salt to taste

Drain beans and rinse well.

Put them in a stock pot and add enough water to cover them by about an inch.
Bring them to a boil and reduce heat to a simmer.

Meanwhile, chop up a sweet onion and saute it in butter until carmelized.
Or, if you have trouble with bulb onions, use 5 or 6 green onions, sliced up, and just throw them in the pot without cooking them first.

Mince the garlic and toss that in the pot, too.

Chop the cilantro and add half of it to the pot.

Simmer the beans, etc. until the beans are tender and most of the water is absorbed.  If they get too dry, add a little more water.  When they are done cooking, you want the mix to be loose, but not watery.

At the end of the cooking, add the rest of the cilantro and salt to taste.  Don't add the salt until the end of cooking, or the beans will be tough.

I serve these over rice with salsa, cheese, sour cream, etc.

Refried Beans

I serve these with Chicken Tortilla Casserole and Mexican Red Rice.

A very easy way to make refried beans.  No mess, no fuss.

4 cups organic pinto beans, soaked for 12 - 24 hours in 2 Tablespoons raw apple cider vinegar, whey or lemon juice, and water to cover by 3 inches.

Drain the beans and rinse well.

Cover with fresh water by about and inch in a large soup pot.
Bring to a boil, skim the foam, reduce heat and simmer for as long as it takes the beans to get tender. Usually it's about an hour for me.  If the water gets low and the beans are getting dry, add more water.  When they are finished cooking, you want the mix to be loose, but not watery....not so you could drain the beans, but so the water has mostly been absorbed into the beans, but not quite completely.

After they have reached the tender stage, add 1 tablespoon salt and 1/2 cup coconut oil.  Don't add the salt until the beans are done or they'll get tough.

Mash them a bit with a potato masher and then either use a stick blender or food processor to take them to the "refried" consistency.

If you like them seasoned and/or spicy, you can add onion and/or garlic powder, chili powder, cumin, or what-have-you.

I serve these from the stove, or bag them in zip-loc bags and put them in the freezer for future use.

Two Takes on Mexican Red Rice

I serve this with Chicken Tortilla Casserole and Refried Beans.

First Take:

2 cups organic white basmati rice
1 Tablespoon coconut or olive oil
2 Tablespoons finely minced onion
1 Tablespoon finely minced garlic
3 1/4 cups water
1/4 cup tomato paste

Heat oil in medium saucepan and then add rice.  Saute rice until it looks milky.
Take off the heat and toss in the onion and garlic and stir it all around for a couple of minutes.  The heat of the rice and oil will cook the onion and garlic.

Mix the water and tomato paste until well blended, then add to the rice mix.

Bring to a boil, reduce heat and simmer for about 30 minutes or until the rice is tender.

Take Two:

2 cups organic white basmati rice
2 1/2 cups water
1 cup salsa (I use Baja Cafe Pico de Gallo or my own fermented salsa)
1 teaspoon sea salt

Bring all ingredients to a boil, reduce heat and simmer until the rice is tender, about 30 minutes.

Chicken Tortilla Casserole

This is a major family favorite, and one I make for special dinners.

What you need:

1 chicken, baked and boned (or you can use 4 baked chicken breasts instead)
1 - 15 oz. can tomatoes and chilis (I use Trader Joe's brand.)

1 - 7 oz. can chopped green chilis
1 1/2 - 2 cups chicken broth

1/4 cup sour cream
4 cups grated cheddar cheese
1 15 oz. can olives, sliced

12 sprouted corn tortillas (I use Food For Life)

Mix the chicken and the can of tomatoes and chilis together.

Make the enchilada sauce by blending the chopped green chilis, chicken broth and sour cream together in a Magic Bullet or blender.  Set aside.

In a greased 9x13 type pan, layer 1/3 of the enchilada sauce, 6 tortillas, half the chicken mixture, half the cheese and half the olives.

Repeat the layers and then pour the rest of the sauce over the top.

Bake at 350* for 45 minutes and then let sit for 15 minutes before serving.

I serve this with Mexican Red Rice and Refried Beans.

Clay Pot Chicken

This is a weekly staple in my kitchen.  There is so much that can be done with a chicken.....meat alone, casseroles, hearty broth for soups from the carcass.  One of God's best ideas, and one of the healthiest options, if you are able to get free range birds.

I use chickens that are between 5 and 6 pounds.

I soak my Romertopf clay pot for 10 minutes, both the lid and the base.

I rinse my chicken well and then plop it in the clay pot.

I sprinkle it with salt and pepper and then add 2-3 cups of water in the bottom.

I cover it and then put it in a cold oven, set the heat to 400* or 425*, depending on my time, and bake it for 2 1/4 - 2 1/2 hours.

It's the easiest ever, and the chicken is so moist and juicy.

After eating the chicken or boning it for later use, I make chicken broth and either store it in the fridge for soup or just drinking hot, or I freeze it for using later on.

DIY Sausage Seasoning

Trying to find a seasoning for my own sausage was a challenge.  This is what I finally came up with.  It can be used with pork, chicken or turkey.

Ingredients:

2 Tablespoons cumin
2 Tablespoons garlic powder
1/4 cup coriander
1 Tablespoon ground pepper
2 Tablespoons paprika
2 Tablespoons oregano
1 teaspoon fennel
1 teaspoon sea salt

Mix all together and store in a 4 ounce shaker bottle.

I use 1T per pound of meat.

Meat seasoned with this goes well in Minestrone soup, breakfast casseroles, etc.

Win's Zippy French Bread

This one goes by WinZippy bread in our family and circle of friends.  My mom's name was Winifred, and when she gave this recipe to her best friend, Martha, it had the above title on the card.  Without the benefit of seeing the title written out, her family thought of it as WinZippy, as opposed to Win's Zippy, and the new name was born.  Martha made recipe cards for this and brought them to distribute at Mom's memorial service.  A fun reminder of how much my mom loved people and feeding them in her home.

1 long loaf sourdough French bread, cut in half, long ways
1/2 lb. extra sharp cheddar cheese, grated
1/4 cup minced parsley
1 clove garlic, minced (I use more)
1/2 lb. butter, softened
Juice of 1/2 lemon
Salt and Pepper to taste

Mix all ingredients, except bread, until well blended.
Spread on bread loaf halves and let stand an hour or two.
Heat under broiler until bubbly and just turning brown.

Hint: Watch it! It can burn quickly!  I know this from experience!

Quinoa Salad

This is an easy one, and a great dish to take to a salad potluck.

What you need.....

2 cups organic quinoa, soaked 7 hours or overnight in 4 cups water and 1 Tablespoon whey, lemon juice or raw apple cider vinegar.

Don't drain the quinoa.  Just cook it by bringing it all to a boil and then simmering for 20-30 minutes, or until the water is absorbed.  I let it sit for a bit after cooking and then fluff it with a fork.

The rest of the ingredients.....

2 large carrots, in small dice
2 large cucumbers, in small dice
1 15 oz. can of olives, sliced
2-3 Tablespoons of chopped chives, or 2 green onions, thinly sliced
Handful of basil leaves, chopped
Anything else you like in this type of salad:
peppers
jucama
tomato
radish
etc.

Mix all veggies with the cooled quinoa and then dress with this dressing:

Dressing:

1/4 cup raw apple cider vinegar
3/4 cup extra virgin olive oil
3 basil leaves, chopped
salt and pepper

I use my Magic Bullet to blend these ingredients.

That's it.  Enjoy!

DIY Chai Tea Mix

Pretty easy for a great take on Chai!

What you need:

1 cinnamon stick
1 piece fresh ginger
7 whole cardamom pods
2 whole star anise pods
10 whole cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground nutmeg
1 teaspoon orange zest

10 organic green or black tea bags
4 1/2 cups water

1/2 cup honey
1 Tablespoon vanilla

Bring the water to a boil, add all the spices and the tea bags.  Remove from heat, cover and let steep for 15 minutes.  Strain.

Add the honey and vanilla and mix well.

When cool, pour into a jar and store in the fridge.  When you want some chai, use one part tea to one part milk or half and half, either hot or over ice.  If you want it stronger, use 2 parts tea to one part milk.

The concentrate will keep for about 2 weeks in the fridge.

Crab Dip

I think the first time I was around for the making of this dip, I was early-on pregnant with Jessie.  The crab smell did me in!  But it's an awesome dip!

What you need....

8 oz. cream cheese, softened
3 Tablespoons mayonnaise
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 green onions, finely chopped
Dash of Tabasco sauce
6 1/2 oz. can crab meat, or fresh or imitation crab, if you prefer

Combine mayonnaise, Worcestershire sauce, lemon juice, green onions and Tabasco sauce.

Mix into the softened cream cheese and blend until smooth.

Add crab and mix well.

Serve with crackers or veggies.

Dutch Baby

I don't often make this anymore because of gluten issues, but my son does!

This is a table that gives the different proportions for various servings.

Pan                  Butter           Eggs                 Milk            Four          Salt

1 Quart             3 T                2                  1/2 cup        1/2 cup          1/8 t
2-3 Quart         1/4 cup          3                  3/4 cup        3/4 cup          1/4 t
3-4 Quart         1/3 cup          4                  1 cup           1 cup             1/4 t
4-4.5 Quart      1/2 cup          5                  1.25 cups     1.25 cups       1/2 t
4.5 - 5 Quart    1/2 cup          6                  1.5 cups       1.5 cups         1/2 t

I like to use cast iron skillets for baking them.  I use a 15" for the 6 egg version.

Melt the butter in the skillet or baking dish in the oven while it's preheating.

Meanwhile, mix the other ingredients well, but leave a few flour lumps in the batter.

When the butter is melted, add the the batter to the pan and put back in the oven.

Bake at 425* for about 20 minutes, until it is puffed and beautifully golden brown.

Additional possibilities!

After the butter has melted, I like to slice apples in on top of it in the pan and then sprinkle with cinnamon.  Let them cook for 10 minutes of so in the oven while preparing the batter and then just pour the batter over the apples and bake as usual.  It's a real treat!

Bounty Bowl

Thanksgiving and Christmas h'ordeuvres always included the Bounty Bowl.  The recipe came to us through the "Wine Cookbook" that was on my folks shelf for as long as I can remember.

We gather an assortment of veggies that include the following, and there are always prawns.  I get the pre-cooked ones so I don't have to mess with cooking them.

Prawns
Carrots
Celery
Peppers (green, red, yellow, orange--whichever you like)
Cauliflower
Broccoli
Cherry Tomatoes
Avocado
Sugar Snap Peas
Anything else you'd like!


Then the dip!

1 cup mayonnaise
1/3 cup chili sauce
1/4 cup sherry
2 Tablespoons chopped parsley
1 teaspoon grated onion
1/2 t worcestershire sauce
Salt to taste

Blend well and refrigerate.  It's better the second day, so I make mine ahead when possible.

Original Pumpkin Pie

I've made the Libby's Famous Pumpkin Pie recipe all my adult life.  I've changed it some to make it a bit more healthy, but the results are the same.  Yum!

1 unbaked deep dish pie shell

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

2 eggs
1 15 oz. can pumpkin (or 1 3/4 cups of your own)
1 1/2 cup half and half

Combine the dry ingredients in a small bowl

Beat the eggs in a large bowl, then stir in the pumpkin and sugar and spice mixture.

Add the half and half and mix well till it's smooth.

Pour into the pie shell.

Bake in preheated 425* oven for 15 minutes and then reduce the temperature to 350* and bake for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean.

Cool completely and then serve or store in the fridge.

DIY Baking Powder

With the problems of GMOs these days, it's even more desirable to be making my own baking powder.  Corn starch is in most brands, and I avoid it like the plague.

1/4 cup baking soda
1/2 cup cream of tartar
1/2 cup arrowroot powder OR tapioca flour/starch

Mix well (I use a zip-loc bag and shake the bag well to combine the ingredients).
Store in an airtight container.
Use as you would any baking powder

Stuffed Baked Mushrooms

These are an old family favorite.  I remember the adults having them for H'ordeuvres when I was a child, and they always said something like, "Oh, these are so awful. You wouldn't like them at all!"  And they were right until I hit about 12.  Then I loved them and have been making them for special occasions all my adult life!

What you need:

12 large mushrooms
3 Tablespoons butter, divided
2 Tablespoons finely chopped parsley
1 clove garlic, finely minced
2 Tablespoons pine nuts, chopped
1/2 cup coarse breadcrumbs (or rice cracker crumbs if gluten-free is desired)

Remove stems from mushrooms and mince finely.
Saute minced stems with garlic in 1 Tablespoon butter for 5 minutes.
Stir in remaining ingredients, except remaining butter.

Stuff mushroom caps.
Place a dot of butter on top of each.

Bake for 15 minutes at 350*

Homemade Ranch Dressing

With all the junk that is in the commercial varieties of Ranch Dressing, I just can't bring myself to buy it.  But my menfolk love it, so I went on the hunt for a DIY version and after some tweaking, this is where I landed.

Ranch Dressing

Herbs:
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon dill weed
1 Tablespoon chives, finely chopped
1 Tablespoon parsley, finely chopped
2 Tablespoons freshly grated parmesan or Romano cheese
1 dash hot pepper sauce (Tabasco)
1/4 teaspoon white pepper
1/4 teaspoon mustard powder
1/2 teaspoon salt
1 teaspoon lemon juice

Base:
1 cup sour cream
1/2 cup buttermilk
1 dash raw apple cider vinegar

Mix all of it together with either a stick blender, a Magic Bullet or a whisk.  It doesn't mix very well if you just shake the jar. **

Stores well in the fridge.  I just put it in a glass jar with a screw top lid and it keeps for weeks.

**My stick blender is as old as the hills, and I got it second hand, but there are tons on the market out there.
I got my Magic Bullet on sale at Costco, and they can be found online or in other stores, as well.  I use my Magic Bullet just about every day.  Best kitchen appliance purchase I've made in years!