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February 2012
Blueberry & Peach Pie (Joan Shymko)
This was a blueberry pie filling and a fresh peach pie filling topped with a regular crumb topping. I made and froze batches of the peach filling this fall when I found some great peaches that actually ripened nicely.
Ingredients & Directions:
Blueberry:
10 cups (as in 3 lb bag Wyler's from BJ's) frozen wild blueberries, defrosted.
Juice of a lemon
Mix and stir into berries: 3 tbsp each flour and cornstarch and 1/2 cup sugar
Cook this until thickened. Easiest way is to microwave about 3 min. then stir, repeating until just starting to thicken. Time will vary depending on how frozen berries are. You can start with frozen berries.
Peach:
5-6 cups sliced peaches, 1-2 tbsp. lemon juice, 1/3 to 1/2 cup sugar mixed with 1/4 cup cornstarch
Cook until thickened. The reason for using thickened fillings is so that when you spoon them in alternate piles in the baking dish (9x13), they will remain somewhat separated. Also, the blueberries are very runny so the topping just sinks otherwise.
Topping:
Make crumbs with fingers or food processor of 3/4 c sugar, 3/4 cup flour, !//3 cup chilled butter, 1/2tsp cinnamon, 1/2 tsp nutmeg.
Add a little more flour or butter if mixture is too sticky or too dry to make crumbs. I used about 1 1/2 half times this recipe this time.
Bake at anywhere from 325 to 375 degrees depending on whatever else you have in the oven or until crumbs have started to brown a little. I think I baked it at 375 for about 1/2 hour.
I use less sugar in the toppings especially if I am serving this with ice cream or yogurt with fruit. Made it more festive once by serving it with raspberry sherbet and fresh raspberry garnish, sprig of mint.
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February 2012
Wild Rice Salad — Patty Mahaffey (shared by fellow rug hooker Deborah Jones)
This dish is even better when dressed a day ahead; cover and refrigerate, then bring to room temperature and garnish with almonds before serving.
Ingredients (Serves 8)
• 2 cups wild rice, cooked according to package instructions, then drained and rinsed under cold water
• 1 tablespoon unsalted butter
• 1 red apple, cored and cut into 1/4-inch dice
• Pinch of ground cloves
• 3 tablespoons extra-virgin olive oil
• 1 small red onion, cut into 1/4-inch dice
• 1 celery stalk, cut into 1/4-inch dice
• 1 small carrot, cut into 1/4-inch dice
• 2 garlic cloves, minced
• 1/4 cup dried currants
• Coarse salt and freshly ground pepper
• 2 tablespoons apple-cider vinegar
• 3 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons water
• 1/2 cup slivered almonds, toasted
Directions
- Place cooked rice in a medium bowl. Melt butter in a medium skillet. Sauté apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
- In same skillet, heat 1 tablespoon oil over medium. Sauté onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
- Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.
Hint: Toasting the almonds enhances their flavor. Spread nuts evenly on a baking sheet, and toast in a 350-degree oven, stirring occasionally, until fragrant, about 10 minutes. Transfer to a plate to cool (or just lightly sauté them on top of the stove).
Thank you Joan and Patty for sharing your recipes!
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January 2012
CORN SPOON BREAD
Ellen DiClemente
Ingredients (serves six):
2 tablespoons unsalted butter, plus more for baking dish
½ small yellow onion, diced small (1/2 cup)
1 jalapeno, diced small
Coarse salt and ground pepper
2 cups whole milk
2 cups frozen corn kernels, thawed
½ cup yellow cornmeal
4 large eggs, yolks and whites separated
Preheat oven to 375. Butter an 8-inch square baking dish. In a medium pot, melt butter over medium-high. Add onion and jalapeno and season with salt and pepper. Cook until onion is soft, about 5 minutes. Add milk and corn and cook until milk is very hot but not bubbling, about 3 minutes. Whisk in cornmeal and cook, whisking constantly, until mixture is thick, about 2 minutes. Remove from heat and let cool 10 minutes. Whisk in egg yolks.
In a large bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture, and then pour into baking dish. Bake spoon bread until browned on top and set in the middle, 30 to 35 minutes, rotating dish halfway through. Let cool 5 minutes before serving.
ITALIAN LOVE CAKE
Kathy Donovan (from Kathy's friend Ann McCarthy)
Ingredients:
1 Box deep chocolate cake mix
1 (8-oz) container Cool Whip
2 lbs ricotta cheese
1 (4-oz) pkg. instant chocolate pudding
¾ cup sugar
4 eggs
1 cup milk
1 tsp. vanilla extract
Prepare the cake mix using the box directions. Pour into a greased 9 x 13 inch pan. Mix the cheese, sugar, eggs and vanilla. Pour this over the cake. Bake 1 hour at 3500. When cool, ice the cake with the chocolate pudding prepared with milk and blended with Cool Whip. Refrigerate overnight.
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December 2011
Chicken Pot Pie
Here is a Pennsylvania Dutch recipe for Chicken Pot Pie that was shared by the ATHA Biennial Hospitality Committee.
Ingredients:
3 lb whole chicken
Water to cover chicken
5 carrots
1 Tbsp parsley
6 ears fresh corn (or frozen corn)
2 cans chicken broth
3-4 celery stalks
1 large onion
5 potatoes
Place chicken, chicken broth, and water to cover chicken into a pot
Dice the celery, carrots, and large onion – add to pot
Salt and pepper to taste
Add a tablespoon of parsley
Cook chicken for approximately an hour
Remove chicken from pot and let cool
Pull the meat off the bones and breast – set aside
Peel and quarter five potatoes – add to the broth
Pot Pie Dough Ingredients:
2 cups of flour
Enough broth to form dough ball (or use Bot Boi Pennsylvania Dutch Squares)
1egg
Roll out dough on a floured board or counter top and cut into squares. (The dough will have particles of celery, parsley, onions and carrots in it that makes for good tasting.)
Drop the dough squares into the boiling broth and cook for about 30 minutes or until the dough is thoroughly cooked through.
This home made dough will be thicker than store bought Bot Boi, but the early Pennsylvania Dutch families loved it this way.
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November 2011
Jewish Coffee Cake
Therese Shick not only produces fabulous hooked rugs (Did you see her Giraffe and
Orangutan rugs at the last meeting? Wow!) but bakes wonderful treats for our meetings. By popular demand she has provided the recipe for her Jewish Coffee Cake that she brought to the October meeting. Therese obtained the recipe from her good quilting friend Liz.
Ingredients:
- 2 sticks butter, softened
- 3 cups sifted flour
- 2 cups sugar
- 16 oz. sour cream
- 2 t. baking soda
- 2 t. baking powder
- 2 t. vanilla
- 4 eggs
Put all dry ingredients in mixer bowl. Add softened butter and mix to combine. Then add sour cream, vanilla and eggs, beating after each. Beat for 2 minutes.
Topping:
- 1 cup sugar
- 1 cup chopped walnuts
- 2 t. cinnamon
Mix the topping together. Add about ½ of the topping to the batter (then sprinkle the rest on top). Grease and flour baking pan(s). The original recipe calls for one 11 x 14 pan. I used two 8 x 11 pans. This way I can freeze one if I want to. Or you could just cut the recipe in half and make one. It makes a lot!
Bake at 350° for 45-55 minutes or until toothpick comes out clean.
Thank you Therese!
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June 2011
Banana Buttermilk bread
Cheryl Halliday donated a delicious loaf of Banana Buttermilk bread for a raffle item at the May meeting. She now shares her recipe with us.
For two pound loaf
- 3/4 cup buttermilk
- 2/3 cup mashed ripe banana
- egg
- tsp. butter
- 4 cup bread flour
- 1/4 cup sugar
- tsp. salt
- 1 1/4 tsp. active dry or bread machine yeast
Add ingredients to the machine according to the manufacturer's directions. Select the basic white bread cycle. For the 2 pound loaf, the bread machine must have a capacity of 12 cups or more.
Recipe from "Better Homes and Gardens, Best Bread Machine Recipes"
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May 2011
Fluffy Pumpkin Cheesecake Pie
Deanna Kinney provided a real treat at a recent Guild meeting with her Fluffy Pumpkin Cheesecake Pie. We thank her for sharing the recipe.
Ingredients
- 2 packages (8 oz. each) cream cheese, softened
- 2/3 cup sugar
- 2 teaspoons pumpkin pie spice*
- 2 eggs
- 1 can (15 oz.) pumpkin
- 1 Keebler ready crust, Extra serving size pie crust
* may substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon
ground cloves in place of pumpkin pie spice.
In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy.
Add sugar and spice. Beat until combined.
Add eggs, one at a time. Stir in pumpkin.
Pour into crust.
Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool 1 hour on wire rack. Refrigerate at least 3 hours. Store in refrigerator.
Note: You may soften cream cheese in the microwave at high for 15 to 20 seconds.
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April 2011
Coconut, Oatmeal, Chocolate Chip, Walnut, Raisin Cookies
Gail Ferdinando’s Coconut, Oatmeal, Chocolate Chip, Walnut, Raisin Cookies was one of the popular treats enjoyed by those at our January retreat. Gail has kindly shared her recipe.
Heat oven to 375
Mix:
• 2 cups brown sugar
• 2 cups white sugar
• 1 3/4 cups butter
• 2 tsp vanilla
• 4 eggs
Then Blend in:
• 3 cups flour
• 3 cups oatmeal
• 2 cups coconut
• 2 tsp salt
• 2 tsp baking soda
Add 1-2 cups of each of the following: chocolate chips, walnuts, raisins (or any
combination desired, all are optional) Bake as big or small as desired for 10-12 minutes until lightly browned (the darker the crunchier) Makes a huge batch, but they freeze really well....enjoy!
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February 2011
Glazed Pecans
Gail Ferdinando’s Glazed Pecans was one of the popular treats enjoyed by those at our January retreat. Gail has kindly shared her recipe.
Heat oven to 350
Ingredients:
- 2 cups pecans (I use up to 4 cups)
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 stick butter
Beat egg whites until stiff. Mix in sugar and salt. Fold in nuts. Melt butter in pan in oven. When melted, mix in nut mix. Cook approximately 40 minutes, stirring every 10 minutes.
Bet you cannot eat just one!
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January 2011
Dutch Almond Squares
Those attending the Guild’s retreat enjoyed a variety of delicious treats made especially for the weekend. In response to requests for the recipes, we begin this month with Dutch Almond Squares prepared by Amy Korengut. The recipe originally came from Sally Livingston a fellow hooker from Glen Rock, NJ.
Mix with your hands:
- 1 ½ c flour
- ½ t salt
- ½ c sugar
- 1 egg yolk (save the whites)
- 2 sticks unsalted butter
Spread in a 9 x 13” glass baking dish. Bake 10 minutes at 400. Cool 15 minutes.
Mix well with hands and set aside:
- 1 c sugar
- 1 18 oz. can almond paste
- 2 egg yolks (save the whites)
- 1 t lemon juice
Beat together until foamy (not stiff):
- 3 egg whites
- 1 T sugar
- 1 t vanilla
Add almond paste; mixture will be lumpy. Spread over baked crust. Sprinkle with 1 c sliced almonds (more if you like). Bake 30 minutes at 325
I used my hands because a fork was just too difficult.— Amy Korengut
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December 2010
Cranberry Mousse
Everyone liked the Cranberry Mousse that Deanna Kinney brought to the October meeting. We thank her for sharing the recipe.
Ingredients
- 1 package (6 ounces) strawberry-flavored gelatin
- 1 cup boiling water
- 1 can (20 ounces) crushed pineapple
- 1 can (16 ounces) whole- berry cranberry sauce
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel (I left it out)
- 1/2 teaspoon ground nutmeg
- 2 cups (16 ounces) sour cream
- 1/2 cup chopped pecans (I used 1 cup of walnuts)
Directions
- In a large bowl, dissolve gelatin in boiling water.
- Drain pineapple, setting the pineapple aside and adding juice to gelatin.
- Stir in cranberry sauce, lemon juice, peel and nutmeg.
- Chill until mixture thickens.
- Fold in sour cream, pineapple and pecans.
- Pour into a glass serving bowl or an oiled 9-cup mold.
- Chill until set, at least 2 hours.
Yield: 16-20 servings
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November 2010
Cranberry-Pistachio Biscotti
We thank Debbie Walsh for sharing her popular Cranberry-Pistachio Biscotti recipe.
Ingredients
- 1/4 cup light olive oil
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup dried cranberries
- 1 1/2 cups pistachio nuts
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
- Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
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October 2010
Fruit with Cookie Crumble Topping
The dessert that Therese Shick brought to the last meeting was a huge success— Therese credits member Jeannine Happe for the recipe. We thank Jeannine for sharing it and Therese for preparing it.
- 6-8 cups sliced fruit (peaches, nectarines, plums, blueberries, strawberries, apples, cherries…whatever you’d like to use.)
- 4 T. brown sugar
- 1 stick butter, softened
- ½ cup sugar
- pinch of salt
- 1 t. vanilla
- ½ t. almond extract
- 1 cup flour
- ½ cup sliced almonds
Place fruit in ovenproof dish and toss with brown sugar. Set aside while preparing cookie topping. Preheat oven to 400°. In large mixing bowl combine butter, sugar, salt and flavorings. Beat to creamy consistency. Stir in flour and beat on low speed until just combined. Fold in almonds by hand. Crumble the topping over the fruit. Bake about 30 minutes or until just browned and bubbly.
Notes: Recipe is originally from Jeannine Happe. She always doubles the cookie topping, as did I. (The above amounts for the cookie topping aren’t doubled). And you can change pecans for the almonds and maple extract for the almond extract if you want more of a fall dessert.
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September 2010
Cold Sesame Soba Noodles Recipe
Jana Laidlaw Shares Her Husband’s Cold Sesame Soba Noodles Recipe — Several members requested the recipe for the noodle dish brought to the June picnic meeting by Jana Laidlaw. The recipe is actually her husband’s and is shared below.
“My dish is a modified version of Tyler Florence's recipe for Cold Sesame Noodles from the show Food 911, episode “Chinese Spare Ribs,” as posted on the Food Network's website. In the spirit of avoiding infringement of intellectual property rights the following recipe is Tyler's except for a couple of substitutions, additions, and omissions; mine is procedurally the same.”
Ingredients- 1/2 pound soba (buckwheat) noodles, broken into thirds. Soba is typically sold in packages with wrapped individual servings; 4 of these bundles are slightly under ½ lb and sufficient.
- 3 tablespoons dark sesame oil
- 2 tablespoons peanut oil
- 2 green onions, thinly sliced on the diagonal
- 1-inch piece fresh ginger, peeled and minced. This quantity is variable, so use discretion.
- 3 garlic cloves, minced
- 1 teaspoon “Chili with Garlic” or similar to desired spiciness
- 2 tablespoons brown sugar
- 1/2 cup crunchy peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 6 tablespoons hot water
- toasted sesame seeds to garnish
- 5 chicken thighs, cooked and cubed
- 2 large carrots, peeled and cut into matchsticks
- 2 green bell peppers, chopped small
- 2 cups red cabbage, diced
- 1 typical package of asparagus, cooked and sliced into bite sized chunks
Cook the noodles in unsalted boiling water until tender, about 4-5 minutes or as dictated by its packaging. Drain and immediately rinse thoroughly with cold water. Again drain the noodles really well and transfer to a wide bowl; toss with the sesame oil to prevent sticking.
In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chosen spicy ingredient. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, rice vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out.
Toss the noodles with the peanut sauce until well coated. Mix in assorted meat and vegetables; garnish with the sesame seeds. Serve at room temperature or chilled.
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June 2010
Strawberry-Rhubarb Cobbler Recipe
Therese Shick’s Strawberry-Rhubarb Cobbler Recipe — You could tell that it was good because it did not last long! The strawberry-rhubarb cobbler that Therese Shick brought to the May meeting was gone in no time. Several members wanted the recipe and we thank Therese for sharing it with us.
- 1 orange
- 1 lb. strawberries, hulled and cut in quarters
- 10 oz. rhubarb, trimmed and cut in ½ inch pieces
- 1/3 cup sugar
- 1 T. cornstarch
- 2/3 cup old-fashioned oats
- 2/3 cup brown sugar
- ½ cup flour
- Salt
- 6 T. slightly softened butter
Preheat oven to 375°. Zest orange and divide in half. Juice orange and set aside. In large bowl, with ½ of zest, combine strawberries, rhubarb and sugar until well mixed. To orange juice add cornstarch, and mix until well combined. Add orange juice mixture to the fruit mix and toss until well combined. Pour into 9 inch glass or ceramic pie plate and spread evenly.
In another bowl, combine the other ½ zest, oats, brown sugar, flour and pinch of salt. With pastry blender or fingers, blend in butter until it forms coarse crumbs.
Sprinkle oat mixture evenly over fruit mixture. Place pie plate in cookie sheet to catch any drips. Bake about 45 minutes or until topping is lightly golden. Cool until filling is set but still slightly warm.
Eat as is, or with a scoop of vanilla ice cream
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