1 turnip, peeled and in bite-size wedges
1 potato, peeled and diced
1 celery root (celeraic), peeled and diced
1 onion, coarsely chopped
3 carrots, peeled and sliced
1/2 cup chopped parsley
1 cup vegetable broth, chilled
2 Tbsp. cornstarch
1 tsp. salt
freshly ground pepper
4 Tbsp. butter
Cobbler Dough:
1-3/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. butter, chilled and in pieces
3/4 cup cream
Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-inch-deep 8-cup ovenproof baking dish. (You should have about 6 cups of vegetables.) In a small mixing bowl, blend the broth with the cornstarch, pour over the vegetables, and mix well. Add salt and pepper to taste, and mix to blend. Dot the top of the vegetables with the butter. Preheat the oven to 350.
Make the cobber dough; Mix flour, baking powder, and salt in a large mixing bowl and stir with a fork to blend. Drop the pieces of chilled butter into the flour misture and rub quickly with your fingertips until the mixture resembles coarse crumbs. Using a fork, slowly stir in the cream, until roughly mixed. Gather the dough into a shaggy mass and knead five or six times. Roll the dough on a lightly floured board to the size of the top of the baking dish. The dough should be about 1/4 inch thick.
Place the dough on top of the vegetables. Bake for 45-60 minutes, until vegetables are cooked through and crust is browned. Test vegetables for doneness with a knife tip or skewer.
Best Coleslaw Ever
Dressing:
1 c. mayo
3 T. lemon juice
2 T. sugar
1 t. salt
Add dressing to a mixture of:
6 c. shredded cabbage
1/2 c. finely chopped green pepper
1 c. shredded carrots
1 sm. onion finely chopped
Refrigerate to blend flavors. Enjoy!
1 c. mayo
3 T. lemon juice
2 T. sugar
1 t. salt
Add dressing to a mixture of:
6 c. shredded cabbage
1/2 c. finely chopped green pepper
1 c. shredded carrots
1 sm. onion finely chopped
Refrigerate to blend flavors. Enjoy!
Cioppino
2 large onions, chopped
3 carrots, chopped
3 cloves garlic, mashed
1/2 cup olive oil
1 cup chopped parsley
4 cups tomato sauce
2 cups water
1-1/2 tsp. thyme, crumbled
1 Tbsp. basil, crumbled
3 pounds clams in shell, scrubbed
2 pounds white fish fillets
2 crabs, cooked and cracked
1/4 cup dry white wine
pinch of cayenne pepper
salt
In a large kettle, saute the onions, carrots, and garlic in olive oil until the onions are soft. Add the parsley, tomato sauce, water, thyme, and basil. Partially cover and simmer 45 minutes. If the soup gets too thick, add a little water. Add the clams and simmer 10 mins. Add the white fish and crab, and simmer 5 minutes. Stir in the wine, cayenne pepper, and salt to taste, and simmer 10 minutes more. Ladle some of each variety of fish and shellfish into each bowl with a generous helping of broth.
Note: I have used 2-3 lbs. frozen cod, cut into chunks, and 1-2 lbs. shrimp with good results.
3 carrots, chopped
3 cloves garlic, mashed
1/2 cup olive oil
1 cup chopped parsley
4 cups tomato sauce
2 cups water
1-1/2 tsp. thyme, crumbled
1 Tbsp. basil, crumbled
3 pounds clams in shell, scrubbed
2 pounds white fish fillets
2 crabs, cooked and cracked
1/4 cup dry white wine
pinch of cayenne pepper
salt
In a large kettle, saute the onions, carrots, and garlic in olive oil until the onions are soft. Add the parsley, tomato sauce, water, thyme, and basil. Partially cover and simmer 45 minutes. If the soup gets too thick, add a little water. Add the clams and simmer 10 mins. Add the white fish and crab, and simmer 5 minutes. Stir in the wine, cayenne pepper, and salt to taste, and simmer 10 minutes more. Ladle some of each variety of fish and shellfish into each bowl with a generous helping of broth.
Note: I have used 2-3 lbs. frozen cod, cut into chunks, and 1-2 lbs. shrimp with good results.
Katie's Caramel Apple Dip
1 (8 oz) package cream cheese, softened
2 t. vanilla
1/4 c. white sugar
3/4 c. brown sugar (not packed)
chopped walnuts or other nuts, if desired (we usually skip the nuts when we make it)
Mix everything together until smooth and serve with apple wedges.
Enjoy! :)
2 t. vanilla
1/4 c. white sugar
3/4 c. brown sugar (not packed)
chopped walnuts or other nuts, if desired (we usually skip the nuts when we make it)
Mix everything together until smooth and serve with apple wedges.
Enjoy! :)
Sweet Lentil Soup with Asparagus Tips
Thanks to my dear friend Susan for this recipe!
3 tablespoons olive oil
1 medium head garlic
1/4 teaspoon dried basil
1 red bell pepper
2 1/2 cups dry lentils
2 (32 fluid oz) chicken broth
1 1/2 large carrot, shredded
1 large onion
1 cup asparagus tips
1 cup sweet peas
1/4 cup white sugar
2 Tbs. orange marmalade
2 Tbs. curry powder
1 pinch saffron
1 tsp. kosher salt
ground black pepper to taste
Directions:
Preheat oven to 450 degrees F
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 Tbs olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 Tbs olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.
Serves 8
~recipes.com~
3 tablespoons olive oil
1 medium head garlic
1/4 teaspoon dried basil
1 red bell pepper
2 1/2 cups dry lentils
2 (32 fluid oz) chicken broth
1 1/2 large carrot, shredded
1 large onion
1 cup asparagus tips
1 cup sweet peas
1/4 cup white sugar
2 Tbs. orange marmalade
2 Tbs. curry powder
1 pinch saffron
1 tsp. kosher salt
ground black pepper to taste
Directions:
Preheat oven to 450 degrees F
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 Tbs olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 Tbs olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.
Serves 8
~recipes.com~
Lemonade Party Cake
1 box lemon cake mix
water, oil and eggs as called for on cake mix package
1 can (6oz.) frozen lemonade concentrate, thawed
3/4 c. powdered sugar
Cool Whip
Preheat oven to 350. Prepare and bake cake as directed on package for 13x9 pan. Cool 15 min. Stir together lemonade concentrate and powdered sugar. Poke top of cake every 1/2 inch. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate at least 2 hours or until chilled. Spread Cool Whip over top of cake. Sprinkle with yellow sugar, if desired. Cover loosely and refrigerate.
water, oil and eggs as called for on cake mix package
1 can (6oz.) frozen lemonade concentrate, thawed
3/4 c. powdered sugar
Cool Whip
Preheat oven to 350. Prepare and bake cake as directed on package for 13x9 pan. Cool 15 min. Stir together lemonade concentrate and powdered sugar. Poke top of cake every 1/2 inch. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate at least 2 hours or until chilled. Spread Cool Whip over top of cake. Sprinkle with yellow sugar, if desired. Cover loosely and refrigerate.
Overnight Christmas Blueberry-Pecan French Toast
Ingredients:
nonstick spray
1 baguette, cut into 20 one inch slices
6 eggs
3 cups of milk
1 cup brown sugar
vanilla to taste
nutmeg to taste
1 cup pecans, toasted
2 cups blueberries, fresh or frozen
Preparation:
Coat a 9 x 13-inch baking pan with the nonstick spray and arrange the baguette slices in a single layer in the dish. In a large bowl, whisk together eggs, milk, three-fourths of the brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread.
Cover and chill the mixture overnight. There will appear to be a lot of moisture when the mixture goes into the refrigerator, but it will all soak into the bread by morning.
Just before baking, sprinkle the remaining one-quarter cup brown sugar, pecans and blueberries over the bread. Bake the dish in a 350 degree oven for 45 minutes to one hour (the recipe says 30 minutes, but I found that it takes longer, so check at 30 and be sure to have allowed for 45 minutes to 1 hour) or until golden and bubbling. Serve with maple syrup. For an added treat, heat the syrup with blueberries and have blueberry-flavored syrup.
Enjoy!
I love this recipe because you do the preparation beforehand and only need to pop in into the oven on Christmas morning 45 minutes to an hour before you'd like to serve it. I like to also serve fresh fruit with this "french toast," which can be washed and prepared on a dish in advance to save you the trouble on Christmas morning. I also like to serve fresh muffins - various kinds along with the fruit and "french toast." You may also use a whole grain type baguette in this recipe for added nutrition. You can put this dish in the oven Christmas morning, set the timer and go open your presents! So EASY - that's the idea - keep it simple and enjoy your loved ones!
nonstick spray
1 baguette, cut into 20 one inch slices
6 eggs
3 cups of milk
1 cup brown sugar
vanilla to taste
nutmeg to taste
1 cup pecans, toasted
2 cups blueberries, fresh or frozen
Preparation:
Coat a 9 x 13-inch baking pan with the nonstick spray and arrange the baguette slices in a single layer in the dish. In a large bowl, whisk together eggs, milk, three-fourths of the brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread.
Cover and chill the mixture overnight. There will appear to be a lot of moisture when the mixture goes into the refrigerator, but it will all soak into the bread by morning.
Just before baking, sprinkle the remaining one-quarter cup brown sugar, pecans and blueberries over the bread. Bake the dish in a 350 degree oven for 45 minutes to one hour (the recipe says 30 minutes, but I found that it takes longer, so check at 30 and be sure to have allowed for 45 minutes to 1 hour) or until golden and bubbling. Serve with maple syrup. For an added treat, heat the syrup with blueberries and have blueberry-flavored syrup.
Enjoy!
I love this recipe because you do the preparation beforehand and only need to pop in into the oven on Christmas morning 45 minutes to an hour before you'd like to serve it. I like to also serve fresh fruit with this "french toast," which can be washed and prepared on a dish in advance to save you the trouble on Christmas morning. I also like to serve fresh muffins - various kinds along with the fruit and "french toast." You may also use a whole grain type baguette in this recipe for added nutrition. You can put this dish in the oven Christmas morning, set the timer and go open your presents! So EASY - that's the idea - keep it simple and enjoy your loved ones!
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