Share one of your favorite recipes with the Guild!
Recipes:
Recipes:
What Recipes Are Here:
Marilyn Berger's Lemon Raspberry Icebox Cake by Jean Kressy
Peanut Brittle, Microwaved- Mary Haynie
Raspberry Pear Crisp- Healthy Cooking shared by Ruth
Roasted Vegetables & Polenta Lava- Weight Watchers shared by Jane
Baked Beans- Diana Fogle
Seafood Cheesecake Appetizer- Sandra Tye
Baked-Potato Soup- Sandra Tye
Fudge Puddles- Frieda Tadina
Bread & Butter Pickles- Clarice Vacant
Roasted Tomato Soup w/ Garlic- Wendy Murray
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Marilyn Berger's Lemon Raspberry Icebox Cake by Jean Kressy
Peanut Brittle, Microwaved- Mary Haynie
Raspberry Pear Crisp- Healthy Cooking shared by Ruth
Roasted Vegetables & Polenta Lava- Weight Watchers shared by Jane
Baked Beans- Diana Fogle
Seafood Cheesecake Appetizer- Sandra Tye
Baked-Potato Soup- Sandra Tye
Fudge Puddles- Frieda Tadina
Bread & Butter Pickles- Clarice Vacant
Roasted Tomato Soup w/ Garlic- Wendy Murray
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Marilyn Berger's Lemon Raspberry Icebox Cake by Jean Kressy, Relish Magazine
Ingredients:
1 (10 ounce) jar lemon curd (top shelf at Ray's jam/jelly section)
2 cups cold heavy cream
1/2 cup confectioner's sugar
1/3 cup raspberry jam (or jam to match/mix with berries on top)
12 graham cracker sheets
1 cup fresh raspberries (for blackberries/blueberries/strawberries)
Tools:
9 inch spring-form pan
plastic wrap
rubber spatula
chill bowl and beaters in refrigerator for whipping cream
larger bowl for curd
1. Stir lemon curd with rubber spatula in a large bowl until smooth and creamy.
2. Beat cream and powdered sugar in a chilled bowl until soft peaks form.
3. Stir about 1/4 of the whipped cream into the lemon curd. Fold in remaining whipped cream.
4. Line the spring-form pan with plastic wrap, bottom and sides.
5. Spread a thin layer of jam on graham crackers and arrange jam sides up to cover bottom of pan. Spread about 1/3 of whipping cream and lemon curd.
6. Repeat with two more layers of jam on crackers covering with lemon mixture, ending with lemon mixture.
7. Arrange your choice of berries on top (heart shape, shamrock or simply around the edge or free fall scatter).
8. Refrigerate at least 5 hours or overnight. Remove outside ring of pan, lift cake by plastic wrap to serving plate carefully sliding out plastic wrap or just cut off.
Serves 14 or 6 people "I'm going to try it with Lady Finger cookies next time! Love the Lemon Curd!"
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Ingredients:
1 (10 ounce) jar lemon curd (top shelf at Ray's jam/jelly section)
2 cups cold heavy cream
1/2 cup confectioner's sugar
1/3 cup raspberry jam (or jam to match/mix with berries on top)
12 graham cracker sheets
1 cup fresh raspberries (for blackberries/blueberries/strawberries)
Tools:
9 inch spring-form pan
plastic wrap
rubber spatula
chill bowl and beaters in refrigerator for whipping cream
larger bowl for curd
1. Stir lemon curd with rubber spatula in a large bowl until smooth and creamy.
2. Beat cream and powdered sugar in a chilled bowl until soft peaks form.
3. Stir about 1/4 of the whipped cream into the lemon curd. Fold in remaining whipped cream.
4. Line the spring-form pan with plastic wrap, bottom and sides.
5. Spread a thin layer of jam on graham crackers and arrange jam sides up to cover bottom of pan. Spread about 1/3 of whipping cream and lemon curd.
6. Repeat with two more layers of jam on crackers covering with lemon mixture, ending with lemon mixture.
7. Arrange your choice of berries on top (heart shape, shamrock or simply around the edge or free fall scatter).
8. Refrigerate at least 5 hours or overnight. Remove outside ring of pan, lift cake by plastic wrap to serving plate carefully sliding out plastic wrap or just cut off.
Serves 14 or 6 people "I'm going to try it with Lady Finger cookies next time! Love the Lemon Curd!"
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Mary Haynie's Awesome
Microwaved Peanut Brittle
Power level: High (10)
Microwave Time: 8 to 11 minutes, total
NOTE: TRY TO USE A BOWL WITH A HANDLE. THIS IS VERY DIFFICULT TO HANDLE WITH A POT HOLDER!!
1 cup sugar
1/2 cup white corn syrup
1 cup roasted, salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Lightly butter a cookie sheet, or use an unbuttered nonstick-coated cookie sheet.
In a 1-1/2 quart microwave-bowl, stir together sugar and syrup. Microwave on high for 4 minutes.
Stir in peanuts. Microwave on high for 3 to 5 minutes, until lightly brown.
Add butter and vanilla to syrup mixture, blending well. Microwave on high 1 to 2 minutes. Peanuts will be lightly browned and syrup VERY HOT.
Add baking soda and gently stir until light and foamy. Pour mixture onto cookie sheet and spread to desired thickness. Let cool 1/2 to 1 hour. When cool break into small pieces and store in an air-tight container. Makes about 1 pound.
Microwaved Peanut Brittle
Power level: High (10)
Microwave Time: 8 to 11 minutes, total
NOTE: TRY TO USE A BOWL WITH A HANDLE. THIS IS VERY DIFFICULT TO HANDLE WITH A POT HOLDER!!
1 cup sugar
1/2 cup white corn syrup
1 cup roasted, salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Lightly butter a cookie sheet, or use an unbuttered nonstick-coated cookie sheet.
In a 1-1/2 quart microwave-bowl, stir together sugar and syrup. Microwave on high for 4 minutes.
Stir in peanuts. Microwave on high for 3 to 5 minutes, until lightly brown.
Add butter and vanilla to syrup mixture, blending well. Microwave on high 1 to 2 minutes. Peanuts will be lightly browned and syrup VERY HOT.
Add baking soda and gently stir until light and foamy. Pour mixture onto cookie sheet and spread to desired thickness. Let cool 1/2 to 1 hour. When cool break into small pieces and store in an air-tight container. Makes about 1 pound.
Raspberry Pear Crisp
shared by Ruth Royse via Healthy Cooking
- Prep: 15 min. Bake: 25 min. + cooling
- Yield: 6 Servings
- 2 cups sliced peeled fresh pears
- 2 cups fresh or frozen raspberries
- 3/4 cup packed brown sugar, divided
- 1 teaspoon ground cinnamon, divided
- 1/2 cup all-purpose flour
- 3 tablespoons cold butter
- 1 cup cranberry almond whole grain cereal, lightly crushed
- Vanilla ice cream, optional
- In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate.
- In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit.
- Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes. Serve with ice cream if desired. Yield: 6 servings.
Nutritional Facts1 serving (1 each) equals 282 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 102 mg sodium, 55 g carbohydrate, 5 g fiber, 2 g protein.
Roasted Vegetables & Polenta Lava-
as made by Jane St Pierre
Recipe from Weight Watchers.com
5 spray(s) cooking spray,
Vegetable Mixture 3 medium sweet red pepper(s), cut into large chunks 1/2 pound(s) portobello mushroom(s), baby-variety, wiped clean, cut into large chunks 1 medium uncooked zucchini, ends trimmed, cut into large chunks 1 medium eggplant(s), peeled, ends trimmed, cut into large chunks 1 1/2 cup(s) frozen pearl onion(s), or 12 fresh pearl onions 2 Tbsp olive oil, divided 1 tsp kosher salt, divided 2 cup(s) grape tomatoes, halved 3 clove(s) (large) garlic clove(s), minced 2 Tbsp basil, fresh, cut into fine ribbons* 2 Tbsp fresh parsley, fresh, minced
Polenta 1 cup(s) vegetable broth 1 cup(s) whole milk 1 leaf/leaves bay leaf 1/2 cup(s) uncooked cornmeal 3/4 cup(s) grated Parmesan cheese, Pecorino Romano suggested 3/4 tsp kosher salt 1 tsp fresh thyme, for garnish Instructions
Vegetable Mixture 3 medium sweet red pepper(s), cut into large chunks 1/2 pound(s) portobello mushroom(s), baby-variety, wiped clean, cut into large chunks 1 medium uncooked zucchini, ends trimmed, cut into large chunks 1 medium eggplant(s), peeled, ends trimmed, cut into large chunks 1 1/2 cup(s) frozen pearl onion(s), or 12 fresh pearl onions 2 Tbsp olive oil, divided 1 tsp kosher salt, divided 2 cup(s) grape tomatoes, halved 3 clove(s) (large) garlic clove(s), minced 2 Tbsp basil, fresh, cut into fine ribbons* 2 Tbsp fresh parsley, fresh, minced
Polenta 1 cup(s) vegetable broth 1 cup(s) whole milk 1 leaf/leaves bay leaf 1/2 cup(s) uncooked cornmeal 3/4 cup(s) grated Parmesan cheese, Pecorino Romano suggested 3/4 tsp kosher salt 1 tsp fresh thyme, for garnish Instructions
- Preheat oven to 450ºF. Generously coat a large roasting pan with cooking spray.
- Place peppers, mushrooms, zucchini, eggplant and onions in prepared pan. Sprinkle with 1 tablespoon oil and 3/4 teaspoon salt; gently toss to coat. Roast for about 15 minutes; toss and roast until browned in spots and at desired degree of doneness, about 15 to 25 minutes more.
- Meanwhile, in a medium bowl, toss tomatoes with remaining tablespoon oil, garlic, remaining 1/4 teaspoon salt, basil and parsley; set aside and let stand at room temperature for 20 minutes.
- When vegetables are finished cooking, remove from oven and add tomato mixture to roasting pan; combine thoroughly and cover to keep warm.
- Meanwhile, to make polenta, in a medium saucepan, combine broth, milk and bay leaf; bring to a slow boil over medium-high heat. When liquid has just started to boil, slowly pour in cornmeal, stirring continuously. Reduce heat to low and cook, stirring frequently, until polenta is smooth and well-combined, 5 to 10 minutes. Remove from heat; stir in cheese and remaining 3/4 teaspoon salt until thoroughly combined.
- Spoon vegetables over polenta and garnish with thyme. Yields about 1 cup vegetables and 1/2 cup polenta per serving.
Diana Fogle's Awesome Baked Beans
(no meat)
Fall weather comfort food extraordinaire!
Note: this recipe is one you should add ingredients to, then taste. Do you like less sugar? experiment with adding less. I, Wendy, personally always love how Diana makes it, so I'm going with the recipe as told to me at the Klamath Falls Project Linus make a blanket day!
1 large Yellow Onion- chop & saute
5 Cans Various Beans, liquid & all (ones you like such as kidney, butter, garbanzo, red, black etc...)
1/2 Cup Brown Sugar
1/2 Cup Ketchup
2 Tablespoons Apple Cider Vinegar
1 Cup Water
2 teaspoons or so of Lapsang Souchong Tea (a smokey tea- find at Sereni-Tea in Mt Shasta) Chop into smaller bits, or run through coffee grinder!
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Bring Pot of ingredients to boil, then simmer until desired texture is achieved (approx. 3-4 hours, Diana lets it simmer in a Crock-Pot for 5 hours). Taste. Simmer more? Add something? Call us over to share it with you?
Note: this recipe is one you should add ingredients to, then taste. Do you like less sugar? experiment with adding less. I, Wendy, personally always love how Diana makes it, so I'm going with the recipe as told to me at the Klamath Falls Project Linus make a blanket day!
1 large Yellow Onion- chop & saute
5 Cans Various Beans, liquid & all (ones you like such as kidney, butter, garbanzo, red, black etc...)
1/2 Cup Brown Sugar
1/2 Cup Ketchup
2 Tablespoons Apple Cider Vinegar
1 Cup Water
2 teaspoons or so of Lapsang Souchong Tea (a smokey tea- find at Sereni-Tea in Mt Shasta) Chop into smaller bits, or run through coffee grinder!
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Bring Pot of ingredients to boil, then simmer until desired texture is achieved (approx. 3-4 hours, Diana lets it simmer in a Crock-Pot for 5 hours). Taste. Simmer more? Add something? Call us over to share it with you?
Seafood Cheese Cake Appetizer
Recipe from Sandra Tye
1 sleeve butter crackers, such as Ritz, crushed
½ cup butter, melted
2 8oz packages cream cheese, softened
1 cup sour cream, divided
3 eggs
1 tsp lemon juice
½ tsp salt
1/8 teaspoon black pepper
8 ounces fresh crab meat
4 green onions, chopped (white and green parts separated)
1. Preheat oven to 350F. Lightly coat a 9 inch spring form pan with nonstick cooking spray.
2. Combine cracker crumbs and butter in a medium bowl; mix well. Press into bottom of prepared pan. Bake 10 minutes.
3. Beat cream cheese and ¾ cup sour cream with a mixer until smooth. Add eggs, lemon juice, salt and pepper; beat until smooth. Stir in crab meat and white part of green onions. Spoon into crust.
4. Bake on a foil-lined baking sheet 50-60minutes, until top is lightly browned and center is set. Cover with foil during last 10 minutes to prevent over-browning. Cool 20 minutes. Loosen sides of pan, but do not remove until completely cooled.
5. Transfer to a serving plate, cover with plastic wrap and refrigerate until serving time. Remove plastic wrap, spread remaining ¼ cup sour cream on top and garnish with green part of onions. Serve with assorted crackers or breads. Serves 24
1 sleeve butter crackers, such as Ritz, crushed
½ cup butter, melted
2 8oz packages cream cheese, softened
1 cup sour cream, divided
3 eggs
1 tsp lemon juice
½ tsp salt
1/8 teaspoon black pepper
8 ounces fresh crab meat
4 green onions, chopped (white and green parts separated)
1. Preheat oven to 350F. Lightly coat a 9 inch spring form pan with nonstick cooking spray.
2. Combine cracker crumbs and butter in a medium bowl; mix well. Press into bottom of prepared pan. Bake 10 minutes.
3. Beat cream cheese and ¾ cup sour cream with a mixer until smooth. Add eggs, lemon juice, salt and pepper; beat until smooth. Stir in crab meat and white part of green onions. Spoon into crust.
4. Bake on a foil-lined baking sheet 50-60minutes, until top is lightly browned and center is set. Cover with foil during last 10 minutes to prevent over-browning. Cool 20 minutes. Loosen sides of pan, but do not remove until completely cooled.
5. Transfer to a serving plate, cover with plastic wrap and refrigerate until serving time. Remove plastic wrap, spread remaining ¼ cup sour cream on top and garnish with green part of onions. Serve with assorted crackers or breads. Serves 24
Baked Potato Soup
Recipe from Sandra Tye
Ingredients:
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all purpose flour
6 cups milk
¾ tsp salt
½ tsp pepper
1 ½ cups shredded Cheddar cheese divided
12 slices bacon, cooked crumbled and divided
4 green onions and divided
1 tsp chicken bouillon
1 8oz carton sour cream
Directions:
Wash potatoes:prick several times with a fork. Bake potatoes at 400 degrees for 1 hour or until tender when pierced. Peel potatoes and discard skins when cool enough to handle. Cut potatoes into ½ inch cubes.
Melt butter in a dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in potato, salt, pepper, 1 cup cheese, ½ cup bacon, 2 tablespoons green onions and chicken bouillon; cook until heated, but not boiling. Stir in sour cream; cook just until heated through.
Dish into bowls and sprinkle with remaining cheese, bacon and green onions.
Ingredients:
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all purpose flour
6 cups milk
¾ tsp salt
½ tsp pepper
1 ½ cups shredded Cheddar cheese divided
12 slices bacon, cooked crumbled and divided
4 green onions and divided
1 tsp chicken bouillon
1 8oz carton sour cream
Directions:
Wash potatoes:prick several times with a fork. Bake potatoes at 400 degrees for 1 hour or until tender when pierced. Peel potatoes and discard skins when cool enough to handle. Cut potatoes into ½ inch cubes.
Melt butter in a dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in potato, salt, pepper, 1 cup cheese, ½ cup bacon, 2 tablespoons green onions and chicken bouillon; cook until heated, but not boiling. Stir in sour cream; cook just until heated through.
Dish into bowls and sprinkle with remaining cheese, bacon and green onions.
Fudge Puddles-
Made by Frieda & served at the Guild's Christmas Party
Yield 4 dozen
Ingredients:
Yield 4 dozen
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Fudge Filling: - 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Chopped peanuts
- Preheat oven to 325 degrees.
- Sift together flour, baking soda and salt.
- Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a lightly greased mini muffin tin. Bake for 14 to 16 minutes or until lightly browned.
- For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
- Remove from oven and immediately make wells in the center of each cookie cup using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture using a small pitcher or pastry bag. Sprinkle with peanuts if desired.
Microwave Bread & Butter Pickles
Recipe from Clarice Vacent with Notes by Jane St.Pierre
Cool, place in a jar, and refrigerate.
- 1 large cucumber thinly sliced (I used about 3 cups sliced lemon cucumbers but you could probably use any type of cucumber with soft skin)
- 1 medium onion thinly sliced (white or yellow)
- 1 cup sugar
- ½ cup white vinegar
- 1 teaspoon salt
- ¼ teaspoon each of celery seed, mustard seed and tumeric (Clarice also suggested adding a dash of mixed pickling spices) _____________________________
(I used my mandolin slicer on the vegies this time, but they might be better a little thicker so you get more “crunch”)
Cool, place in a jar, and refrigerate.
Roasted Tomato Soup with Garlic-
from Wendy Murray (made after a huge summer tomato-bounty!)
yield: Makes 4 servings
Bon Appétit | February 1998 ·
3 pounds plum tomatoes, halved lengthwise
· 6 tablespoons olive oil
· 3 tablespoons minced garlic
· 1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
· 1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
· 1/4 teaspoon (or more) dried crushed red pepper
· 6 cups chicken stock (I used veggie broth- still delicious!)
· 6 tablespoons chopped fresh basil
Preparation:
Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky. (I just used my hand immersion-blender)
Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
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yield: Makes 4 servings
Bon Appétit | February 1998 ·
3 pounds plum tomatoes, halved lengthwise
· 6 tablespoons olive oil
· 3 tablespoons minced garlic
· 1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
· 1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
· 1/4 teaspoon (or more) dried crushed red pepper
· 6 cups chicken stock (I used veggie broth- still delicious!)
· 6 tablespoons chopped fresh basil
Preparation:
Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky. (I just used my hand immersion-blender)
Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
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