Friday, July 31, 2009

Lemon Sauce

This recipe is served on the Toasted Snow Squares, but I am sure that it is versatile enough to be served on other yummy desserts.

3 egg yolks
1/3 cup sugar
1/3 cup butter, melted
1 Tbsp grated lemon rind
2 Tbsp lemon juice
1/2 cup heavy cream, whipped
Chopped pecans or walnuts

1. Beat egg yolks until thick and lemon colored.
2. Gradually add sugar, beating continually.
3. Add the butter gradually, and continue beating.
4. Add lemon and rind and blend thoroughly.
5. In another bowl, whip the cream, add a pinch of salt, and fold into the egg mixture.
6. Chill thoroughly.
7. Use sauce to top Toasted Snow Squares and top with a few chopped nuts.

Toasted Snow Squares

This yummy dessert recipe was given to me at my bridal shower from my friend Laura.

1 Tbsp plain gelatin
2 Tbsp cold water
1 cup boiling water
3 egg whites
1/4 tsp salt
1 tsp vanilla
2/3 cup sugar
16 graham crackers (rolled into fine crumbs)Link

1. Sprinkle gelatin over cold water and let soak 5 minutes.
2. Add boiling water and stir until dissolved.
3. Add sugar and stir well.
4. Allow to cool, but not to the setting stage.
5. Add stiffly beaten egg whites and stir.
6. Add salt and vanilla.
7. Beat until like thick cream.
8. Pour into slightly greased 9x9 pan and chill until well set.
9. Cut into 2” squares.
10. Roll squares in cracker crumbs, and serve with Lemon Sauce.

Thursday, July 30, 2009

Bananas Foster for 4

4 firm peeled bananas
1/4 cup unsalted butter
1/2 cup packed dark brown sugar
1/2 tsp cinnamon
3 Tbsp dark rum
1 pint vanilla ice cream (or butter rum? coffee? Chocolate?)

1. Cut bananas in half across and then lengthwise.
2. Melt butter in large nonstick skillet over medium-high heat.
3. Add brown sugar and cinnamon and stir while it cooks until sugar has dissolved and it just begins to bubble.
4. Add bananas and cook on both sides until they soften and brown.
5. Carefully add the rum and shake pan back and forth. The alcohol may ignite on it’s own, but if not use a long match to light it.
6. Shake pan back and forth, basting bananas with the sauce, until the flame goes out.
7. Gently lift bananas from pan and place pieces divided among needed shallow bowls.
8. Place a scoop of ice cream on top and then spoon sauce over the top.
9. Serve immediately

Monday, July 27, 2009

Favorite Doughnuts

Tender and light, this is a favorite for everyone! Don't forget to fry the "holes" as a special treat for the little ones!

3 1/3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup of sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons shortening
2 eggs
3/4 cup milk
oil for frying (we use canola)
A doughnut cutter ( I have added a picture of one, but you could use 2 circular cutters for doughnut and the hole)

1. Heat 3 to 4 inches of oil to 375 degrees in a deep fryer or kettle.
2. Measure 1.5 cups of flour and mix with remaining ingredients in a large mixer bowl.
3. Blend on low speed for 30 seconds, scraping bowl constantly.
4. Beat 2 minutes on medium speed, scraping bowl occasionally.
5. Stir in the remaining flour.
6. Turn out dough onto well-floured cloth-covered board.
7. Roll around lightly to coat with flour.
8. Roll dough gently until 3/8 inch thick.
9. Cut with floured doughnut cutter.
10. With wide spatula, slide doughnuts into hot oil.
11. Turn doughnuts as they rise to the surface of the oil.
12. Fry 2 to 3 minutes or until golden brown on both sides.
13. Carefully removed from the oil - do NOT prick the surface.
14. Drain over drying rack or on paper towels.
15. Serve plain, sugared, or frosted!


4 cups flour
1/2 tsp baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter or margarine
2 cups sugar
2 eggs
1/4 cup milk
1 Tbs vanilla
3 Tbs sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

1. Preheat oven 375 degrees.
2. Grease a cookie sheet
3. Stir together flour, soda, cream of tartar, and 1/2 teaspoon salt
4. In a mixer, beat butter for 30 seconds. Add the sugar and beat until fluffy.
5. Add eggs, milk, vanilla and continue to beat well.
6. Add dry ingredients to beaten mixture, and beat more until well combined.
7. Form dough into 1 inch balls, roll in a mixture of the 3 Tbs sugar and the cinnamon and nutmeg.
8. Place balls 2 inches apart on a cookie sheet, and flatten slightly with palm of hand.
9. Bake in preheated oven for 8 minutes, or until golden brown.

Yield = 5 to 6 dozen

Trail Mix Cookies

These cookies are loaded with nuts, seeds, dried fruit and a special hint of chocolate. I make these cookies for SP when he is away in the field. They are packed with protein and better calories than your average cookie, so I feel better about his heart and health when I make these sweet treats.

2 sticks unsalted butter, softened
1 cup light brown sugar
2 eggs
1 Tbs vanilla extract
1 tsp baking powder
1/2 tsp. Salt
3 to 4 cups trail mix (pick a mix with lots of seeds nuts and fruit, but do not pick one with the big apricots in it. If you have banana chips in it, try to break them up a bit.)

1. Preheat oven to 350 degrees.
2. Line baking sheet in parchment paper.
3. In a large bowl, using an electric mixer, beat butter and sugar until fluffy.
4. Add eggs and vanilla and beat for another minute.
5. In small bowl, whisk flour, powder and salt.
6. Beating on low, mix flour into the cookie dough in larger bowl.
7. Add trail mix, but now mix by hand.
8. Drop large balls, three inches apart, about 8 per sheet onto parchment paper.
9. Gently flatten balls until they are about 1 inch thick.
10. Bake for 20 minutes, or until lightly browned and firm in the center.
11. Transfer to a cooling rack and enjoy once cool.

Seven Layer cookies

I am pretty sure these are Hello Dollies, just with extra chips in it!:D The pan is bigger too so this yields more than my hello Dolly recipe.

1/2 cup butter or margarine
1 cup graham cracker crumbs
1 xup chocolate chips
1 cup butterscotch chips
1 cup flaked coconut
1 14 ounce can sweetened condensed milk
1 cup chopped pecans

1. Preheat oven to 350 degrees.
2. Place butter in a 13 x 9 x 2” baking dish.
3. Place dish in oven and let butter melt (roughly 5 minutes)
4. Remove dish and payer graham cracker crumbs over butter.
5. Follow we each of the chips and coconut, keeping each ingredient as a separate layer.
6. Pour condensed milk over the top.
7. Sprinkle with nute.
8. Bake in oven for 30 minutes.

Easy Peanut Butter Cookies

I am on the next to last section of my recipe box, so please welcome, with a round of applause, the cookies! :D

1 large egg, lightly beaten
1 cup chunky peanut butter
1 cup sugar
36 milk chocolate kisses (Hershey's)

1. Preheat oven to 350 degrees.
2. Combine the first 3 ingredients.
3. Shape into 3/4 inch balls.
4. Place on un-greased cookie sheet.
5. Bake for 10 minutes.
6. Remove from oven and immediately press a chocolate kiss in the center of each cookie.
7. Remove to wire racks and cool.

Yield = 3 dozen.

Cobbled Vinaigrette

This recipe was created in an attempt to make a salad dressing that had the undertones of our Faux Ceaser dressing, but would make a great dressing for the versatile Cobb Salad.


1/4 cup vinegar (balsamic or red wine)Link1 teaspoon whole grain mustard
1 Tbs Worcestershire sauce
1 clove garlic, crushed and minced
1/2 cup EVOO
salt and pepper to taste

  1. In a blender, combine first four ingredients.
  2. When smooth and blending, slowly drizzle in the EVOO and emulsify.
  3. Season with salt and pepper.
  4. Taste and adjust accordingly.

Cobb Salad

One thing that I love about Cobb salad is that it makes a complete meal. Another thing I love about it is that I can lay it out on a platter and make it look like a layered salad. You can mix it all together if you want, but I like laying the ingredients out one at a time so it makes a pretty striped pattern. Also the proportions are flexible, if you want to use 6 eggs and a whole package of bacon, go right ahead!

1 head of romaine, chopped
2 cups watercress, chopped a bit
1 cup baby arugula
3 hard boiled eggs, peeled and chopped
8 slices of bacon, cooked and broken into pieces
2 cups diced chicken or turkey (you can even use deli slices for great ease of assembly)
2 avocados, pitted, peeled and diced
1 tomatoes, chopped
1 cup crumbled blue or feta cheese

  1. In a large bowl or platter, arrange the chopped romaine, watercress, and Arugula.
  2. One by one, arrange the remaining ingredients over the bed of lettuce.
  3. Serve with a variety of dressing choices - My Cobb dressing, blue cheese or a vinaigrette.
  4. Enjoy!

Shepard's Pie

My Irish husband SP would cringe that I have added A-1 to his recipe, but in all honesty I love adding the stuff to the Shepard's Pie when I eat it.

1 lb. + ground meat of choice (beef is first choice but others work just fine)
1 can creamed corn
mashed potatoes
A-1 sauce

  1. Preheat oven to 350 degrees.
  2. In a skillet over medium high heat, brown the meat thoroughly.
  3. Place cooked meat in a 9 x 13" pan.
  4. Pour creamed corn over the meat.
  5. Cover top with mashed potatoes.
  6. Dot with dabs of butter.
  7. Bake for one hour.
  8. Serve with A-1! :)

Sunday, July 26, 2009

Sue's Potato Salad

A dear friend, who I taught with for 10 years, gave me this recipe as a part of my wedding shower. I have made it many times, and my kids adore it!

2 to 3 pounds red potatoes
4 Tbs+ Tarragon Vinegar
4 hard boiled eggs
3 spears dill pickles
1/3 cup mayo
1/3 cup sour cream
salt and pepper to taste

  1. Cook potatoes, skin on, until fork comes out easily, but not too mushy!
  2. Drain and cool for 15 minutes.
  3. Chop potatoes into chunks while still warm and sprinkle with 3 to 4 Tbs tarragon vinegar (more if desired).
  4. Cover and chill overnight
  5. Add 4 chopped hard boiled eggs
  6. Add 3 spears chopped dill pickles
  7. Dress with mayo and sour cream, and you can add more to reach to desired moistness.
  8. Add salt and pepper to taste.
  9. Serve and enjoy!

Tarragon Vinagrette

2 Tablespoons Tarragon Vinegar
1 Teaspoon Dijon Mustard
A grind of salt
1/4 cup virgin olive oil
1/4 cup sour cream
2 Tablespoons freshly chopped tarragon (the dry spice shelf stuff works fine in a pinch)
A grind of pepper

  1. Stir together vinegar and mustard.
  2. Season with a grind of sea salt.
  3. Pour in olive oil in slow steady stream, whisking while you work!
  4. When emulsified, stir in sour cream. If needed, use an immersion blender to emulsify.
  5. Add chopped fresh tarragon.
  6. Season with a grind of pepper.
  7. Enjoy!

Fennel Salad

I am growing fennel in the garden for the first time this year. I love the licorice tastes of this excellent plant, but am often only cooking it. So I have been after some alternative way of preparing fennel. I was surprised to find that fennel does not have to be cooked, but less surprised when it was of course Martha Stewart who taught me that. As usual, I have made some changes to her recipes to suit my needs, but for the original version, click here.

1 cup fresh flat leaf parsley or cilantro
1 bulb fennel, trimmed, halved, and sliced
1 sweet onion, thinly sliced into half moons
3 Tablespoons fresh lemon juice
1 Tbs EVOO
salt and pepper to taste
  1. Place prepared fennel in a strainer over boiling water and steam until slightly softened.
  2. Place parsley, fennel, and onion in a colander, and place into an ice bath.
  3. Soak 10 minutes.
  4. Drain and then drain more in a salad spinner.
  5. Place in bowl and toss with lemon, oil, and salt and pepper.
  6. Serve with crusty bread (even with radish butter) and enjoy.

Asian Coleslaw

Even coleslaw purists will enjoy this yummy twist on an original! It originally came from Martha, but I removed some of her high maintenance steps. For example, someone who wants to make the construction of this salad easier, please feel free to buy the prepackaged slaw mixes - but the simple angel hair version and the chunkier version with the broccoli in it. If you do go this route, still get the Jicama because it adds a fantastic touch to the sauce. Or you could just make the dressing and add it to what ever coleslaw or salad you would like.

Dressing =
1 cup mayonnaise
2 Tbs toasted sesame oil
2 Tbs Mirin or Rice wine vinegar
1/4 cup chili sauce
3 Tbs lime juice
1 inch long piece of ginger, peeled and grated.
2 tsp sesame seeds
salt and pepper to taste
Slaw =
1 head Napa cabbage
1/2 head green cabbage
1 turnip peeled
I Jicama root, peeled
1 Daikon radish, peeled
1 large carrot, peeled
4 scallions, thinly sliced
1 red bell pepper, seeded and thinly sliced
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh cilantro

  1. In a medium bowl, make the dressing by whisking together all the ingredients. Set aside.
  2. Core the cabbage heads, cut into quarters, and then thinly slice them. Transfer to a large bowl.
  3. In your food processor with the grating wheel on, grate the turnip, Jicama, Daikon and carrot. Place in large bowl with cabbage.
  4. Cut scallions, peppers, mint and cilantro and add to large bowl.
  5. Add dressing to large bowl and toss to combine.
  6. Cover with plastic wrap and chill for at least 2 hours.
  7. Serve chilled. Keeps for up to 4 days.

Japanese Salad Dressing

This dressing is fantastic on salad, tofu, rice, or even as a dip for vegetables.

2 carrots, peeled and cut into chunks
3 tablespoons white miso
3 tablespoons plain rice vinegar
1 inch long piece of ginger, peeled and roughly chopped
1 Tbs sugar
1/4 cup canola oil
1/2 teaspoon sesame oil
1 teaspoon soy sauce

  1. Combine all ingredients in a food processor and blend until smooth.

Greek Cucumber Salad

2 large cucumbers
several handfuls of string beans, trimmed and then cut into 1 inch pieces.
1/4 to 1/2 pound of pitted Kalamata olives, coarsely chopped
1 cup crumbled Feta cheese
a touch of Balsamic Vinegar or Red Wine Vinegar
salt and pepper to taste

  1. Peel the cucumber, cut in half length wise, and then cut 1/4 to 1/2 inch slices.
  2. Put cucumber in bowl and add prepared beans and olives and mix completely.
  3. Add Feta and toss gently with EVOO and Vinegar of choice.
  4. Season to taste.

Buttermilk in a Pinch!

If you want to make something that calls for Buttermilk and you don't have it, here's what you can do to make it.

1 Tablespoon Lemon juice PER 1 Cup of milk.

Whisk together and let stand 10 minutes.


Vegetable Succotash

My father-in-law Junior LOVED Succotash while I on the other hand have issues with Lima beans. So, before we were married, I was invited to Junior's house for a Thanksgiving. I wanted to make something to share that would make a good impression on Junior. I made him a very special and unique succotash. Let me tell you, I was nervous - just ask SP. I thought for sure he would hear me say succotash and then look at my dish and tell me to go fly a kite! If you knew Junior, you would know that he could say all of that in one quick look. Well, my culinary mind did a great job because, after a pause and a grumble, he ate it, smiled, had seconds and then even asked for the recipe! We miss you Junior!

1/2 cup butter (or more if you dare)
1 onion, diced
2 cloves garlic, finely chopped
2 red bell peppers, diced
1 green bell pepper diced
1 small zucchini diced
1 small summer squash, diced
1 cup Lima beans
1 cup+ fresh cooked corn kernels
2 Tbs fresh sage finely chopped
salt and pepper to taste

  1. In a skillet over medium heat, melt the butter.
  2. Add onions and cook until translucent.
  3. Add garlic, peppers, zucchini, squash, Lima beans and corn.
  4. Season with S&P and cook until all the vegetables are tender.
  5. Stir in the sage.
  6. Taste and adjust as desired.

Blueberry Salsa

Blueberry Season is almost here!!!


1 pint fresh blueberries
1 tsp chopped jalapeno
2 Tbs minced sweet onion
1/4 teaspoon salt
2 Tbs chopped fresh cilantro
1 Tbs chopped fresh mint
1 Tbs chopped fresh basil
1 Tbs freshly squeezed lime juice

  1. In a medium bowl, mash one cup of the berries.
  2. Add remaining ingredients one at a time and stir well to combine.
  3. If you desire a juicier consistency either add more lime or a little EVOO.
  4. Serve this salsa with corn chips or to top a baked chicken or fish. YUMMY!

Cheddar Pancakes

Could there be a better comfort food for me than cheese pancakes?

2 cups grated cheddar cheese
1/2 cup sour cream
1 large green bell pepper chopped
1/4 of a sweet or Vidalia onion diced
1/2 cup flour
2 eggs, separated
1 teaspoon dry mustard
salt and pepper to taste
oil for the griddle

  1. In a bowl, stir together cheese, sour cream, bell pepper, onion, flour and egg yolks.
  2. In a small bowl, whip egg whites until peaks form and then fold into batter.
  3. Heat a skillet over medium high heat.
  4. Heat oil in skillet.
  5. Pour large spoonfuls of batter onto skillet and bake pancakes in batches.
  6. Serve hot with a side of sour cream , apple slices, or even a mild salsa. Enjoy!

Simple Summer Salads

Mmm mmm good! I just found this link through a friend of mine and I see some GREAT ideas! Who ever thought of mixing blueberries with carrots?

101 Simple Salads for the Season

Martha Stewart's Feta Radish Spread

This recipe is all Martha, but yet another wonderful use of radishes. I particularly like the use of Greek yogurt in it.


Serves 4

  • 5 tablespoons extra-virgin olive oil
  • 2 pocket pitas, split open
  • 1 package sheep's-milk feta cheese (8 ounces), coarsely chopped
  • 1/4 cup plain whole-milk yogurt, preferably Greek
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 4 radishes, quartered and thinly sliced (about 1/2 cup)


  1. Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes.
  2. Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps.

Radish Butter

This recipe originated with Martha Stewart but I have modified it to fit my taste. I use it on Melba toasts for a snack or inside sandwiches. It also makes a fantastic and zippy alternative to garlic bread. For the original recipe, click here.

1 bunch of radishes (about 8)
1 stick of butter, softened.
freshly ground pepper (or even lemon pepper for a little extra zip!)
finely chopped fresh tarragon
kosher salt

  1. Clean and trim radishes as necessary.
  2. Grate radishes.
  3. Place grated radishes in a strainer and press out excess liquid.
  4. Place drained radishes in bowl with butter and seasonings.
  5. Mash mixture together and stir completely.
  6. Chill in refrigerator and use when ready, warming to room temperature first for spreading ease.

Stuffed Zucchini

My garden is starting to nicely produce zucchini, but I know the days are coming soon when my zucchini outpace my ability to eat them and they will start producing some monster sized zucchini. This recipe was created as a way to deal with those unruly behemoths. You can vary the ingredients as you choose (see ?s), and since the number and size of the zucchinis varies. so proportions are not provided.

Extra large zucchinis
olive oil
diced onions
minced garlic
bread crumbs
crumbled Feta cheese or other shredded cheese
grated Parmesan cheese
shredded carrots
fresh dill
fresh peas?
thinly diced string beans?
cooked rice?

  1. Start a pot of water, with a steamer or straining rack, to boil for steaming.
  2. Slice zucchinis in half length wise.
  3. Core the zucchinis, discarding seeds, but reserving the "meat" for the stuffing.
  4. Steam the zucchini shells gently. When finish them, allow them to drain inverted somewhere while they cool a bit.
  5. In a large skillet, over medium flame, heat olive oil.
  6. When oil is hot, add onions and garlic and cook until softened.
  7. Add reserved zucchini meat and stir to combine with onions.
  8. Simmer vigorously to let it evaporate some liquid.
  9. Add remaining vegetable ingredients that you choose, and simmer until cooked.
  10. Place cooked vegetables in a mixing bowl and add remaining ingredients (the crumbs, cheeses, dill and any other seasonings. )
  11. Preheat broiler on high, with rack in middle of oven.
  12. Place steamed zucchini shells on a lightly greased/oiled baking sheet.
  13. Stuff shells with the stuffing mix in the bowl, distributing evenly among the shells.
  14. Top each stuffed shell with grated Parmesan or other cheese.
  15. Place loaded baking sheet under a preheated broiler.
  16. Carefully broil until the filling is bubbling and the cheese is browning on top.
  17. Slice into pieces and serve.

Parsnip Pie

Though the garden is in full force, the parsnips are not quite ready yet, but they will be soon!

6 to 8 parsnips
2 Tbs Tahini
1 to 4 Tbs butter
One pie crust
Almonds, sunflower seeds, +/or pumpkin seeds

  1. Preheat oven to 350 degrees.
  2. Peel, cut and steam the parsnips.
  3. Mash steamed parsnips with Tahini and butter.
  4. Fill the pie crust with this mixture.
  5. Decorate the top with seeds and nuts.
  6. Bake in oven for 20 minutes.

Saturday, July 25, 2009

Any Berry Buckle

My dear, and pregnant, friend Dawn just mentioned eating a lemon berry buckle and I knew I had to put this VERY summery post up.

2 pints/4 cups berries - any variety! (only strawberries need to be cut)
Max 1/4 cup sugar (only really for tarter berries)
1/4 cup water
1 stick butter, softened
1/2 cup sugar
2 eggs
1/4 cup milk
2 tsp vanilla extract
grated peel from 1/2 lemon
1 cup flour
1 tsp baking powder

  1. Preheat oven to 350 degrees.
  2. Lightly coat a shallow casserole dish with spray.
  3. Combine berries, sugar and water in baking dish.
  4. Using electric mixer in another bowl, combine cake ingredients one at a time.
  5. Spoon over berry mixture, leaving center uncovered.
  6. Sprinkle lightly with cinnamon.
  7. Bake 30 to 35 minutes, or until a toothpick comes out of the cake clean.
  8. Remove from over and let cool a bit.
  9. Serve with vanilla ice cream or frozen yogurt.

Hawaiian Ahi Poke

This recipe comes from my friend Erin (Daughter's Godmother) and her years on the big island.

2 pounds fresh tuna steak (Ahi = Yellowfin) cubed
1 cup Soy Sauce (Kikoman)
3/4 cup chopped green onions
1/2 cup raw regular onion
2 Tbs sesame oil
1 Tbs roasted sesame seeds
1 Tbs crushed red pepper
2 Tbs finely chopped Macadamia nuts
1 teaspoon minced ginger root
optional = 1 red pepper (preferably Hawaiian) seeded and chopped

  1. Mix everything together in a glass bowl and refrigerate 1 to 2 hours before serving.

Healthy Veggie Filled Burgers

These burgers are, hands down, fantastic! Especially for those with gardens or even family members with heart or cholesterol issues.

A tablespoon or two milk (to help bind)
1/2 cup shredded carrots
1/4 cup finely minced scallions or onions
1/4 cup shredded zucchini
1/4 cup bread crumbs
1/4 teaspoon Italian seasoning
salt and pepper to taste
16 ounces ground chicken or turkey
4 or more whole grain burger buns
lettuce leaves
tomato slices
curried mustard (easy to make with mustard mixed with curry powder)

  1. In a large bowl, mix milk with carrots onions, zucchini, bread crumbs, and all seasonings. Add ground meat and mix well.
  2. Divide meat into patties - shaping each portion to be 1/2 inch thick patty or so. if they do not bind well, add more bread crumbs.
  3. Grill patties as you would any other burger, using a temperature or "sight test" to check if they are done.
  4. Serve on buns with lettuce, tomato, and curry mustard. And if you are me, add a slice of cheese!

Cold Rasberry Soup

There is nothing better than fresh raspberries picked straight from the vine on a July afternoon. We have intentionally let our raspberries and blackberry bushes grow wild around our property so that we can have our own home grown fruits to browse, eat and save for the winter. This year could be a bumper crop because of our fine pruning and thinning of the underbrush.

2 pounds fresh (or frozen if need be) raspberries
1 pint sour cream
2 cups orange juice
1/2 teaspoon cinnamon
1 cup sugar

  1. Combine all ingredients and puree.
  2. Strain.
  3. Chill.
  4. Pour into cups or bowls and enjoy! YUM! (you could even garnish with a dollop of freshly whipped cream)

Radish Greens Soup

I have just planted my second crop of radishes, and discovered this recipe is a wonderful way to make those radishes entirely sustainable in the kitchen.

1/2 a stick of butter or more
Coarsely chopped greens from 4 large bunches of radishes
1 sweet onion, finely diced.
4 cups chicken or vegetable stock
salt and pepper to taste
dollop of sour cream
sliced radishes for garnish

  1. In a large saucepan, melt butter over medium heat.
  2. Add onions and saute.
  3. Add radish greens and lightly cook until wilted.
  4. Add stock, and bring to a boil.
  5. Simmer until tender (about 10 to 15 minutes)
  6. In batches, puree in blender (this could take several batches)
  7. Reheat soup in sauce pan. Season to taste.
  8. To serve, ladle into bowls and garnish with a dollop of sour cream and a sliced radish or two.


Cacik is the Turkish alternative to Tzatziki, but it is even better for you. I origionally found this version at Whole Foods Market, but improved it according to my own tastes. It is loaded with lots of green vegetables. This dip is a delightful summer treat, particularly for those home gardeners that have lots of green vegetables ready to harvest.

1 bunch scallions (white and light green parts)
1 cup broccoli
1 cup spinach (steamed)
generous amounts of fresh dill
1/4 cup fresh mint
2 Tablespoons EVOO
3 cups Greek Yogurt
1 clove garlic, minced
Juice of a lemon
Salt and Pepper to taste

  1. Finely chop first 5 ingredients in a food processor. While on pulse, drizzle in the olive oil.
  2. In a separate bowl, mix prepared garlic, and lemon juice and stir well to combine. Stir in yogurt and season with salt and pepper.
  3. Combine the yogurt with the greens and season according to taste.
  4. Serve with cru-de-te
* depending on what is in your garden, or the season, other greens can be used from Chard to kale or even Brussel sprout leaves.

Marinated Bucheron

I figured that it was time for the to delve into my long ignored pile of summer recipes. This brain child of mine is one of my favorite cheese recipes that was created many summers ago, although I think some credit is due to my friend Jen. Bucheron is a delectable semi-firm goat cheese. The center is dense, while the section near the rind is almost creamy and can be gooey at room temperature, this latter description being what we are after when marinating it. There is no exact science on the timing in this recipe, but the longer it sits, the gooier and more marinated it will become.

1 inch thick slice of Bucheron (it comes in wheel shaped slices)
Red wine vinegar
Fresh Tarragon
Fresh thyme
Fresh Marjoram
Water crackers

  1. Place Bucheron on a lipped plate on the counter and let warm for 15 minutes.
  2. Pour a little vinegar over the Bucheron and let sit again.
  3. Chop your fresh herbs and sprinkle over Bucheron.
  4. Pour a little more vinegar over the top.
  5. Every 15 minutes or so, "baste" the cheese by spooning contents of the dish back over the top of the cheese. If you feel it needs a little more vinegar, don't hold back!
  6. The cheese will become softer and almost more translucent as it marinates. You may even choose to flip the cheese over to marinate the other side as well. If you do this, please add more chopped herbs to the newly surfaced side.
  7. Continue to marinate until ready to serve.
  8. Serve with plain water crackers and enjoy!

Friday, July 24, 2009

Hello Dollies

I recently requested this recipe from my sister Mush so I could make it for a festival we go to every summer. It is easy to make and stores easily without refrigeration! Delicious and fattening, it is hard to turn these yummy desserts down!

1/4c butter
1c Graham cracker crumbs
1c chopped nuts
1c semi sweet chocolate morsels (I also add butterscotch morsels)
1c flaked coconut
1can (14 1/2 oz) sweetened condensed milk

  • Preheat oven to 350 degrees.
  • Melt butter in 9" square pan
  • Sprinkle crumbs,nuts,morsels, and coconut over butter in layers.
  • Pour milk over the top. Do not stir.
  • Bake in oven at 350 for 30-35 min.
  • When cool, cut into squares and enjoy!
Makes 3 dozen.