Friday, October 3, 2008

Coffehouse Scones

(from Karen)

2 cups (280 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
2/3 cup (160 ml) buttermilk

Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk

Preheat oven to 400 degrees F and place rack in middle of oven. Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).

Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high.

Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

Serve with jam or lemon curd and whipped cream.

Easy Black Bean Corn Casserole

1 10-oz. pouch Trader Joe’s frozen brown rice (or vacuum sealed brown rice)
2 cups salsa
1 16-oz. bag Trader Joe’s Frozen Roasted Corn
1 can black beans
5 green onions, chopped
tortilla chips
shredded Mexican cheese blend

Mix first 5 ingredients and set aside. Grease a glass casserole pan and line bottom of pan with a thin layer of crushed tortilla chips. Add prepared mixture. Top with shredded Mexican cheese. Finish with a thin layer of crushed tortilla chips and bake at 400 degrees for 15-20 minutes or until heated through.

Easy Sloppy Joes

½ lb. ground beef
dry minced onion
1 scoop brown sugar (about 1/3 cup)
¼ cup ketchup (1 really long squirt)
1-2 Tb. prepared mustard (1 big squirt)

2 (16 oz.) cans pork & beans
hamburger buns

Cook beef and onions. Drain. Dump and squirt remaining ingredients until you like the taste. Simmer a bit and serve on hamburger buns.

Curried Chickpeas in Coconut-Cilantro Broth

(from Karen)

Don’t touch the seeds when seeding the jalapeño pepper. If you touch them they can burn your skin.

1 tsp butter or stick margarine
1 cup chopped onion
1 garlic clove, minced
1 (14.5-ounce) can diced tomatoes, undrained
2/3 cup canned coconut milk (we use the entire can)
1 tbsp seeded minced jalapeño pepper
1 to 2 tsp. curry powder (we go heavy on this)
1 (19-ounce) can chickpeas (garbanzo beans) drained
1/3 cup chopped fresh cilantro
1 can of pre-cooked chunk chicken (optional)
(5 cups rice)

Heat butter in a large skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Stir in tomatoes and next 3 ingredients; reduce heat, and simmer 5 minutes. Add chickpeas (and chicken); partially cover, and simmer 15 minutes. Remove from heat; stir in cilantro. Serve over rice.

Yield: 5 servings

Thursday, October 2, 2008

Southwest Corn Salad with Cilantro Lime Vinaigrette

(from Jennifer L.)

Makes about 5 cups.
For an easy late-summer supper, stir in some cooked black beans, and serve with a basket of steaming tortillas, extra cheese and avocado.


2 c corn kernels

½ c diced red onion
1 pint cherry tomatoes, halved
1 red bell pepper, diced
½ c crumbled cotija or feta cheese
Fresh cilantro garnish

Combine vegetables in a medium bowl. Toss with ½ c vinaigrette, or to taste. Let sit for 30 minutes to let the flavors combine. Just before serving, top with cheese and fresh cilantro. Pass remaining vinaigrette.


2/3 c lime juice (5-6 limes)
½ c apple cider vinegar
2/3 c fresh cilantro leaves
1-2 T minced garlic
1-2 t Tabasco-type sauce
1 T ground cumin
½ t salt
¼ c vegetable oil

Combine all ingredients but oil in blender. Whirl until smooth. With blender running, slowly add oil. Refrigerate until ready to use.

Black Bean and Lentil Salad

(from Jennifer L.)

Serves 6 main dish servings.

2 c cooked black beans
2 c cooked lentils
1 t dry mustard
3 T minced garlic
1 T minced fresh parsley
1 T minced fresh cilantro
½ c rice vinegar
Juice of 1 lemon
1 t salt, or to taste
2-3 T olive oil
1 t cayenne pepper
1 head butterleaf lettuce, washed & torn
2 red bell peppers, sliced into rings
2 large red potatoes, cooked and thinly sliced
½ c grated carrots or raw beets

Place the black beans in one bowl and lentils in another. In a third bowl, whisk together mustard, garlic, parsley, cilantro, vinegar, lemon juice, salt, oil, and cayenne pepper. Divide the mixture equally between the beans and lentils, cover with plastic wrap and marinate 1 hour in the fridge.

Line 6 plates with lettuce leaves, then top with rings of bell pepper. Arrange small piles of potatoes, carrots, beans and lentils on each plate, then drizzle the remaining marinade over all. Serve at once.

Plum Cake (Pflaume-Kuchen)

From Jennifer L.

Serves 8-12

4-6 sliced plums (or peaches)
10 T (25 g) butter
2 c (250 g) flour
½ c (80 g) sugar
2 t baking powder
1 egg
3-4 t water

Topping: vanilla sugar or white sugar & vanilla extract

Oven temperature: 390 degrees F.

Assemble with biscuit method: combine dry ingredients in a medium bowl. Cut in cold butter. In a small bowl, thoroughly whisk together the egg and 3 teaspoons water. Gently stir into flour-butter mixture, just until moistened. If needed, add extra water.

Set aside one-third of the dough. Press the rest into a greased square baking pan. Arrange plums on dough.

Bake for 20 minutes, then when the plums get juicy, remove from oven. Dab remaining dough over top the plums. Sprinkle with vanilla sugar (or white sugar and sprinkles of vanilla extract).

Return to oven for another 20 minutes, or until dough is done.

Creamy Syrup

(from Kiersten)

½ C. Butter or margarine
1 C. Cream
1 C. Sugar
1 tsp. Vanilla

*Combine ingredients in a pan and heat until butter is melted. Don’t boil. Let sit for a few minutes and either blend with a hand blender or pour in a blender and blend. Serve warm.

*This keeps well in the fridge. Just heat in the microwave when ready to use.

German Pancakes

(From Kiersten)

6 eggs
1 C. milk
1 C. flour
¾ tsp. Salt

Preheat oven to 400. Beat ingredients together. In a 9 X 13 dish, melt 4 Tbs. Margarine in oven. Pour better in pan and bake for 20 minutes. Serve topped with syrup, fruit toppings, powdered sugar, cream cheese, or any other favorite topping.

Basic Homemade Maple Syrup

Basic Homemade Maple Syrup

1 ½ C. Sugar
½ C. Brown sugar
1 C. Water
1 tsp. Maple flavoring

*Combine sugars and water in sauce pan. Bring to a boil. Add maple flavoring, turn heat down, and boil for 2 minutes.

Egg Bake

(from Kiersten)

Egg Bake

9 large eggs
3 C. Shredded cheese
¾ C. Sour cream
Opt.: 1 Small can green chili’s
Cooked bacon or sausage pieces

Cooked potato dices or hashbrowns

Chopped Broccoli

*Mix together, put in casserole dish and bake at 350 for about 20 minutes—or till done (depends on pan size you use)

Fruit Smoothies

(from Kiersten)

Fruit Smoothies

3 C. juice
1 8 oz. Container yogurt
1-2 bananas
1 scoop of soy or whey protein powder/drink mix
Fruit—whatever you have, frozen or fresh.

*This is just my standard smoothie. We alter it depending on what we have. I really like the frozen fruit mix from Costco.

Blueberry Yogurt Muffins

(from Kiersten)

1 3/4 C. flour
2 tsp. salt
2 C. sugar
2 tsp. baking powder
2 eggs
1/4 C. melted butter
3/4 C. plain yogurt (or vanilla or other flavor)
1 2 C. blueberries

*Mix together & pour in greased muffin tin. Bake at 350 for 25 min.
*I usually add less blueberries. You can also use different berries or a mixture of different berries.
Makes 12

Broccoli Chicken Casserole

(from Kiersten)

3 C. chicken, cooked and diced
1 bag frozen broccoli or fresh steamed
1 can cream of chicken soup
1/4 C. mayo
3 tsp. lemon juice
grated cheese

*Mix soup, mayo, and lemon juice. Layer chicken on bottom of casserole dish, then broccoli. Pour soup mixture over the top and top with cheese. Bake at 350 for about 45 minutes.

Tomato Basil Squares

(from Kiersten)

1 pkg. Refrigerated pizza crust
2 C. shredded mozzarella cheese
¼ C. grated Parmesan cheese
2 Tbs. Fresh basil leaves, chopped
2/3 C. light mayonnaise
1 garlic clove, pressed
Fresh tomatoes, thinly sliced

*Roll out pizza crust. Sprinkle with 1 C. of mozzarella cheese and set aside. Combine remaining cup of mozzarella cheese, parmesan cheese, basil, mayo, and garlic. Mix well. Arrange tomatoes in a single layer over mozzarella cheese on crust. Place cheese mixture over tomatoes. Spread to cover evenly. Bake at 375 for 15-20 minutes or until top is golden brown and bubbly. Serve warm.

Roasted Potatoes and Carrots

(from Kiersten)

In a bowl, Combine whatever amounts of the following you like:

Diced red or yellow potatoes Seasoning salt

Baby carrots Salt and pepper

Onion Minced Garlic

Olive oil

*Spread on cookie sheet (Silpat works great!). Bake at 400 till done (about 30 minutes).

Gumbo Burgers

(from Kiersten)

1 lb. Hamburger; brown and drain
Add: 1 can Campbell’s Chicken Gumbo soup
½ C. ketchup

Spoon onto hamburger buns and enjoy.

Chicken Enchiladas

(from Kiersten)

1 can cream of chicken soup (or cream of mushroom)
¼ C. salsa
½ C. sour cream

*Simmer above ingredients together. Thin with some milk.

3 chicken breasts, cooked and shredded (good with leftover chicken or turkey)

*Fill tortillas with chicken, sauce and grated cheese. Roll up and place in 9 X 13 dish. Save some sauce and pour over the top. Top with cheese. Bake at 350 for about 30 min. or till warm throughout.

Chicken Tetrazzini

(from Kiersten)

3 Tbs. Butter
4 Tbs. Flour
1 C. milk

*Make white sauce (Melt and stir butter and flour together, then add milk)

Add: 2 Tbs. Parsley
1 ½ C. sour cream
1 pint cottage cheese
1 tsp. minced onion
1 small can mushrooms (or fresh)—optional
2 cups chicken, cooked and cubed
12 oz. spaghetti noodles
4 ½ C. water
3-4 chicken bouillon cubes

*Bring water and bouillon to a boil; add noodles and cook till liquid is gone (watch that the bottom doesn’t scorch). Add sauce to cooked noodles; stir; pour out into 9X13 casserole dish. Sprinkle with 1 C. grated cheese. Bake at 350 for 30 min.

Slow Cooker Chicken Casserole

½ cube butter (4 Tbs.)
4 boneless, skinless chicken breasts
½ pkg. Zesty Italian Salad Dressing mix

*Mix and cook in slow cooker 6-7 hours on low or 3-4 hours on high. Remove chicken 30 minutes before serving and add the following to the juice in the slow cooker:

1 can cream of mushroom soup (or cream of chicken)
1 8-oz. Pkg. cream cheese

*Shred the chicken. When sauce is heated, stir with a wire whisk till smooth, then add the chicken back to the sauce.
*Serve over noodles (egg noodles or bow tie are good) or rice.
*This is great company food—easy to double the recipe.

Tamale Pie

(from Kiersten)

2 lb. Ground beef
1 med. Onion, chopped
1 can cheddar cheese soup
3/4 C. salsa
1/4 C. water
2-8 oz. Pkg corn muffin mix
3/4 C. shredded cheese
chopped tomatoes

*Cook meat & onion till brown & drain. Stir in soup, salsa & water. Simmer 5 min. uncovered. Prepare muffin mix as directed. Spread half of batter in greased 9X13 pan. Spoon hot meat mix over. Spread rest of muffin batter (can thin with additional milk.) Bake at 350 for 30-35 min. Top with cheese and garnish with tomatoes and olives.

Chicken Pillows

(From Kiersten)


3 Tbs. Melted butter (I usually omit)
6 oz. Cream cheese
2 C. Cooked chicken, shredded
1/4 tsp. Salt
1/8 tsp. Pepper
2 Tbs. Milk
1 Tbs. Chives or onions
1 can sliced mushrooms (opt.)
Diced celery (opt.)

2 cans crescent rolls

*Mix butter and cream cheese. Add rest of ingredients and drop about 2 Tbs. on each crescent roll. (I usually roll the rolls out a little bit). Fold ends together, sealing up edges. Bake at 350 for 15-20 minutes. Serve with gravy below.


1 can cream of chicken soup
1 C. chicken broth
1 beef bouillon cube

*Stir in saucepan till almost boiling

Quick Cherry Chocolate Cake

(from Kiersten)

1 pkg. Chocolate Fudge cake mix
1 can (21 oz.) cherry pie filling
2 eggs

*Beat eggs; add pie filling, then cake mix. Stir well. Put in greased & floured 9X13 pan. Bake at 350 for 35 minutes, or till done. Cool and spread with frosting below.


1 C. sugar
5 Tbs. Margarine
1/3 C. milk
1 C. (heaping) chocolate chips

*Combine sugar, margarine & milk in saucepan. Bring to a boil just so sugar dissolves. Remove from heat, add chocolate chips and stir until melted. When it starts to thicken, spread on cake.

Kiersten's Raspberry Fluff

6 8-oz containers of yogurt (I use Fruit on the Bottom, 3 Strawberry, 3 Raspberry)
1 large package instant vanilla pudding
12 oz. Cool whip
1 pkg. Frozen raspberries

*Beat yogurt and pudding well. Add cool whip and beat again. Stir in frozen raspberries and refrigerate about 1 hour. Stir just before serving.

Sauces & Toppings from Kiersten

Raspberry Sauce

2 C. Raspberries
¼ C. sugar
1 Tbs. lemon juice

*Combine raspberries & sugar in saucepan. Cook 10 minutes. Puree in blender and strain through a sieve. Transfer to a bowl, stir in lemon juice and chill.

*I use this as a topping for anything, freeze it, and for fruit leather without seeds.

*Can use blackberries instead.

Freezer Strawberry Jam

2 C. sugar

3 rounded tablespoons Instant Clear Jel

1 pkg. Unsweetened strawberry Kool-Aid

5 C. diced fresh strawberries (I crush slightly)
½ C. light Karo syrup

*Mix sugar, instant clear jel, and Kool-Aid well. Add to washed and diced berries. Put in Karo syrup and stir until well blended. Put into containers and freeze.

*Use same recipe for raspberries except use raspberry Kool-Aid.

*Instant Clear Jel can be purchased at Decorette Shop in Tigard

Blueberry Sauce

1/2 cup granulated sugar
1/4 cup orange juice concentrate
2 tablespoons cornstarch
3 cups fresh or frozen blueberries

*In a saucepan, combine sugar, orange juice concentrate and cornstarch; stir until smooth over low heat. Add blueberries and bring to a boil; boil for 2 minutes, stirring constantly.

Apple Pie Filling (to can)

5 ½ lb. Apples
4 ½ C. Sugar
1 C. Cornstarch
2 Tbs. Cinnamon
¼ tsp. Nutmeg
1 tsp. Salt
3 Tbs. Lemon juice
10 C. water

*Combine all the dry ingredients together. Add to water—cook and stir till thick and bubbly. Add lemon juice.

*Peel, core, & slice apples. Mix with sauce. Put in jars and process for 25 minutes.

Peach Puree

3 C. mashed peaches
¼ tsp. Ascorbic acid
1 pkg. Pectin
3 C. sugar
3 C. sliced peaches

*Stir mashed peaches, ascorbic acid and pectin and let sit for 15 minutes. Add the sugar and sliced peaches and stir. Put into containers and freeze. Use as topping for pancakes, waffles, or ice-cream.

Easy Breakfast Ideas from Kiersten

French Toast

I Love the French Toast Bread from Safeway. I just dip in mixture of eggs and milk and cook on griddle.

Other Ideas

English Muffins with egg and optional sausage or ham or bacon.

Omelets on a griddle. Mix eggs with a little milk, salt and pepper. Prepare whatever fillings you want. Spread egg mixture all over griddle. Cook till done on bottom. Divide into 4 rectangles and flip. Add toppings. Fold over sides & cook till done.