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Showing posts from 2010

12-31 Spritzer

A party drink for New Year's Eve and the end of this blog! Phew. Thanks for using it. Love you!!

In a small pitcher, combine:
1 c fresh orange juice, chilled
1 c fresh grapefruit juice, chilled
4 oz club soda
Garnish each glass with a section of navel orange.

Happy New Year!!

12-30 Potato Tomato Cheese Tart

Anni says she made this back when she didn't know how to cook so it must be easy. :)

Microwave in covered large bowl:
4 c thinly sliced Yukon gold potatoes (not peeled)
Set aside.

1 c Gruyère cheese, grated (or Asiago)
1 c Cheddar cheese, grated
Set aside.

In hot skillet, sauté
1 T olive oil
1 T minced garlic
Remove from heat and season with
salt and pepper
Gently mix potatoes with garlic mixture.
Cover again and return to microwave for 3-5 minutes.

Arrange layers of potatoes, cheese mixture and deli ham (optional)
5 large Roma tomatoes, thinly sliced
in 9 inch pie pan.
Cover with parchment paper and foil.
Bake 40-50 minutes at 425 degrees then uncover and bake 15 minutes more .

12-29 Apple Cupcakes with Cinnamon Frosting

Another cupcake club favorite

Applesauce cupcakes -
Whisk together until smooth:
1/2 c packed brown sugar
1/2 c sugar
1 t vanilla
1 egg
1/2 c canola oil
Set aside. Sift together:
1 1/2 flour
1 1/2 t ground cinnamon
1 t baking soda
1/2 t ground allspice
1/2 t ground nutmeg
1/4 t ground cloves
Alternating, add flour mix and
1 c unsweetened chunky applesauce
to sugar mixture.
Scoop into lined cupcake pan and bake for 10 - 15 minutes at 350 degrees.
Let cupcakes cool completely before frosting.

Cinnamon Cream Cheese Frosting -
Blend with mixture:
8 oz cream cheese, softened
4 T unsalted butter at room temperature
Add a little at a time at low speed about 1 minute:
3 c sifted powdered sugar
Then add:
1 t gr cinnamon
Increase speed to medium for one more minute until fluffy.

12-28 Basic pancakes

Can't believe I didn't put this on here before but here is a basic recipe.Add fruit if you want.

Mix together:
2 c white, wheat, oat or a combination of flours
4 t baking powder
4 t sugar
1 t salt
2 c milk
2 T butter, melted
2 eggs

Stir batter just enough, to lumpy, not smooth.
Pour onto a hot griddle.

ADD berries, coconut and bananas, whatever you are craving that day.
Serve with agave, jams, jellies, etc.

12-27 Nordic Chocolate Sauce for winter fruits

The Norwegians get the credit for this one.

In a small bowl balanced over simmering water in a saucepan (or if someone has a double boiler set), combine:
6 oz semisweet chocolate
1/2 c heavy cream
Stir until the chocolate is melted. Add:
1/4 sugar
Stir until it dissolves then remove from heat and stir in:
2 T butter
1 T water, white grape, apple or pineapple juice OR 1/2 t vanilla or rum extract
Spoon chocolate sauce over poached pears or apples or whatever is calling for chocolate sauce.

12-26 Swedish Rice Pudding

For Christmas, our favorite is a Swedish rice pudding with a Danish raspberry sauce.
Hide a whole almond in the pudding and whoever finds it wins a prize.

Rice Pudding-
Rinse with boiling water:
1 c white rice
In sauce pan, melt
1/2 T unsalted butter then add the rice and 1 c hot water
Boil 10-15 minutes until water disappears then add:
5 c milk
Allow to barely simmer for 45 minutes
Stir and add:
1/3 c golden raisins
zest of 1 lemon
1 whole almond
Pour into baking dish and bake at 400 degrees for 45 minutes

Raspberry Sauce
Bring to a boil:
1 10 oz frozen raspberries, thawed
1/2 c currant jelly
1 T cold water and 1 1/2 t cornstarch
then stir into berries.
Stirring constantly, bring to a boil and then remove from heat.
Pour over hot or cold rice pudding.

12-25 Ensalada Noche Buena

A delicious popular Christmas salad from Mexico is what the article said but my friends from various parts of Mexico had never heard of it!  "Authentic or not, it always disappears at potlucks and picnics.

For salad-
Toss together:
6 c more or less baby lettuces or romaine
1/2 c toasted pine nuts
1/2 c gold raisins1 small pear, sliced thin
2 oranges peeled and segmented (valencia or navel are best, in a pinch a can of mandarins,drained, works)

Add the following dressing just before serving:

Whisk to combine:
1/8 c red wine vinegar
1/8 c fresh orange juice (from concentrate works,too)
1 T fresh lime juice (lemon is ok)
1/2 T Dijon mustard
1 T agave
Then add: 1/4 c olive oil
salt and pepper
Shake well.

12-24 Köttbullar - Swedish Meatballs

Traditional Christmas Eve dinner - based on our Swedish-American traditions.  It is somewhat labor intensive (for my recipes) but this isn't a problem since we usually all make them together on Christmas eve. I think it helps the time go by faster so we can open presents :)

Worth noting, as you know, our Swedish cousins, Ola & all, would never serve them in the gravy, they always serve the meatballs and gravy in separate dishes.

The meat mixture can be made ahead of time, if needed. Cook the meatballs before freezing. Then thaw and cook in a gravy for a meal (The problem with too far ahead is no drippings available to flavor the gravy).

Soak for 10 minutes in large mixing bowl:
1 1/2 c soft breadcrumbs
1 c half and half OR 1/2 c cream and 1/2 c milk

Meanwhile, sauté:
1 T unsalted butter
1/2 c onion, chopped
When softened, add to crumb mixture and add:
1 lb ground beef
1/2 lb ground pork
1 egg
1/4 c fresh parsley, minced
1/2 t salt
1/2 t ground ginger
1/2 t allspice
1/2 t nutmeg
Mix at hi…

12-23 Glögg - 2 nonalcoholic versions

This Swedish drink is traditionally made with wine and served hot. You could substitute with grape juice but usually people use apple or cranberry juice. Here are two different versions to try. If you find them too tart, add sugar to taste.

Thecranberry juice version-
1 liter cranberry juice1/2 c raisins1/4 c sliced/chopped almonds2 cinnamon sticks1/2 t ground cardmom1 orange studded with whole cloves
Refrigerate until needed then simmer over low heat or heat in crockpot to keep warm for a party. Strain before serving.

The apple juice version-
Combine in saucepan or crockpot: 5 whole cloves1/2 t ground cardamom1 cinnamon sticks1/2 t ginger, minced1 c water, use more if needed 5 almonds, halved3/4 c raisins1/2 c pitted prunes1 orange, quartered
Bring to a boil and then remove spices before adding:
1 gallon apple juice or cider
Allow to simmer about 45 minutes before serving.

12-22 No bake granola bars

There should be a better title than this but.... don't have one. Let me know if you think of one.
These are another easy to tote to campus snack
Combine in large bowl:
2 1/2 c toasted rice cereal (try to find the brown rice one)
2 c oats
1/3 c raisins
Set aside.
In small sauce pan, mix over med heat - stirring constantly:
1/4 c firmly packed brown sugar
1/2 c honey or agave
Remove from heat when it begins to boil. Now add:
1/2 c peanut butter
1 t vanilla
Combine and pour over the cereal mix.
Press mixture into a 9 x 13 pan. When it cools, cut into desired size bars.

12-21 Swedish Beef Stew

This is a simple and easy dish that is traditionally served outdoors on those long summer nights in Sweden. I can see how it would taste good there but it will sure hit the spot during a snowstorm, too. This bakes for 2-3 hours and does all the work during that time. You can double it to feed a crowd of 6-10.

Set oven to preheat at 350˚
Place your dutch oven stovetop and heat on medium heat, when pan is hot, add in :
1 lb beef chuck/stew meat, cut into 1 inch cubes
2 onions, sliced
Stir and turn the beef to brown on all sides to seal in juices. (this is the secret)
When all are browned, add:
3 - 4 med potatoes, peeledand cubed OR 1 1/2 lbs of baby red potatoes, halved
4-6 carrots, peeled and sliced thickly or replace some with parsnips
1/2 T salt
1/8 t white pepper or 1/4 t black pepper
Now pour in about
2-3 c water -enough to just cover all the ingredients
Cover with lid, remove from stovetop and place in a 350 degree oven about 2 1/2 - 3 hours until everything is tender. You will nee…

12-20 Gâteau au Yaourt (Yogurt cake)

Child friendly recipe in France. Should be easy, right?
You can substitute other fruits like berries or pears depending on the season.
Or even used canned fruit. Use a 10" cake round if possible.

Mix together until smooth:
1 c plain whole milk yogurt1 c sugarpinch of sea salt1 t vanilla
Whisk in:
1/3 c canola oil2 eggs, one at a time

Separately sift together: 1 1/3 c flour1 1/2 t baking powder1 t baking soda
then add to yogurt mix.
Stir in:
zest of 1 lemon
Pour batter into cake pan and top with
2 c apricots, pitted and quartered
Bake in center of oven for 45 minutes at 350 degrees.
Cover to save as an airtight container will make it soggy.

Adapted from Chocolate and Zucchini by Clotilde Dusoulier

12-19 Feta Tomato Salad

This is similar to a tomato caprese salad. Since Swedish feta isn't imported, we use the Greek feta or fresh goat cheese from the Saturday market.

Combine in a bowl:
1/4 lb feta cheese cubed or crumbled 1/3 c olive oil1/8 c white wine vinegar1 clove garlic, minced1 large ripe tomato, cubed1 T fresh basil, torn or 3/4 T dry1/2 T fresh oregano or 1 t dry1 t saltpinch of freshly ground pepper
Blend gently and serve alone or on top of lettuce.

12-18 Quick oat squares

The whole grains of oats makes it easier to rationalize eating these cookies. But they are an easy snack to make and take on campus in your backpack for "emergencies."

1 c butter
Allow to cool slightly then stir together with
3 1/2 c quick oats
1 c sugar
2 egg whites
Press into buttered pan and smooth the top.
Feel free to add dried fruit or nuts
Bake at 375 degrees for 20-30 minutes , depending on the depth of your pan, until golden brown.
Cut into bars while still warm but let rest before packaging.

12-17 Tonkatsu (Japanese pork chops)

We used to make these often. Dad learned how to make them when he lived in Japan.

You need to coat the pork before frying it.
To prepare the pork for their coating, pound between two sheets of plastic wrap until very thin:
2 boneless pork chops

Mix together: 1/2 t salt1/4 t pepper1/4 c flour
Coat the pork on both sides then coat pork in:
1 egg, beaten
Next, coat pork in: 1/4 c Panko bread crumbs (look on the Asian aisle)
Place each pork chop in a hot skillet with a generous amount of
Sesame oil
Fry each side until golden brown. Place on paper towels to drain. Serve on hot rice with Asian sides or salads.

12-16 Coconut macaroons

These are one of Papa's favorite treats. You can see the change in his face just by mentioning them. They are more of a candy than a cookie but who cares? they are so yummy!

Mix gently:
2 2/3 c grated coconut, unsweetened
14 oz sweetened condensed milk
1 t vanilla
1/2 t almond extract
Form into 1 1/2 inch balls, be gentle so they do not become too dense.
Place on silpat or foil lined cookie sheet.
Bake at 325 degrees for 15 minutes. Watch them as you don't want to overcook.
If they ooze, reshape and roll them in more coconut if you don't like the look of them.
Cool on a rack and store in airtight container.

Recipe from Lunch in Paris by Elizabeth Bard

12-15 Feta Pasta & Peas

A quick pasta dish that you can easily substitute in other cheeses and/or veggies.

Basic recipe -
Prepare in boiling salted water:
1 lb shaped pasta like shells or bowties
a minute before the pasta is ready, add to the water:
2 c fresh peas, thawed if using frozen
1 c chopped, cooked ham
After a minute, drain all and mix with
3/4 c prepared pesto
Crumble on top:
8 oz feta or Parmesan
Serve immediately.

12-14 Berry Parfait

This is really a summer recipe but you can use frozen berries if you want it in the winter.

1/4 lb berries like strawberries, raspberries & blueberries or any combo. If using frozen berries, allow to thaw first.
1/2 T agave or honey
Layer half of the fruit in a glass then add a layer of
1/4 c Greek yogurt
then layer with
1/4 granola or cookie crumbs - gingersnaps are a good choice
then top the layers of with the rest of the fruit.
You can make several at a time and top with a dollop of whipped cream for a dessert.

12-13 St. Lucia Buns & Wreath

This is the traditional breakfast roll served in the morning to family on this date in honor of Lucia, an Italian saint who carried food to the hungry in Italy.
You will need saffron threads for these rolls.

In large mixing bowl, dissolve: 2 1/4 t active dry yeast (1 package)1/4 c warm water
Let sit a few minutes to proof.

Meanwhile, scald (heat to almost boiling): 3/4 c milk
then add: 1/2 c unsalted butter
Cool until butter is melted.

At 250 degrees, lightly toast 1 t saffron threads on a piece of foil for about 5 minutes, no more.
Pulverize them with
1 t sugar
using a mortar and pestle or the back of a spoon in a larger spoon
Mix with 1 T of the milk-butter mixture.
Now add the milk, the saffron to the yeast bowl.
Also add to the yeast bowl: 1/2 c sugar1/4 t salt1/2 c chopped raisins2 eggs
Beat until blended then add
2 c flour
Stir until smooth and satiny then add gradually
1 1/2 c - 2 c flour
You should have a stiff dough.
Knead for 10 minutes on lightly floured surface until smooth and satiny. Pla…

12-12 Salade de haricots et de Pommes de Terre

This is a potato salad without mayo. Hooray! I found another one. There must be others who do not prefer the typical version. This is out of season but there is no reason potato salad has to only be eaten al fresco.
The original recipe calls for Pastis which adds a licorice flavor (and alcohol), if you want you can use the anise seed but it will taste great without it.

Bring to a boil in salted, cold water:
1 1/2 lbs small red potatoes halved/quartered to same size

While waiting, blanch - by dipping in salted, boiling water about 3 minutes until bright green:
1/4 lb haricots verts (extra thin green beans), trimmed
Submerge in cold water immediately to stop cooking and pat dry. Cut in half if they are long.

In large serving bowl, combine the beans with:
1/2 red onion, chopped1/2 c flat leaf parsley, chopped1 T fresh thyme1/2 c black olives, chopped - optional
Drain the potatoes when tender and add to this salad.
Toss all and toss to coat with the vinaigrette.
Refrigerate for at least one ho…

12-11 Quick Tomato Potato Soup

This is a fast and easy soup and great to have on hand for a few days.

Bring to a simmer:
3 potatoes, peeled and cubed
2 med onions, peeled and diced
4 c chicken broth
Heat until tender, about 20 minutes then add:
1 14 oz can whole stewed tomatoes or cut is fine. If you feel like using fresh, peel them first and add them at the start...
Using your stick blender, blend until smooth. Then add:
just under 1/4 c flour
salt and pepper
Remove from heat and stir in
1 c heavy cream or light/ half & half or milk
Garnish with fresh chopped parsley.

12-10 Baked Apples with Vanilla cream sauce

Yummy warm dessert for a cold winter evening.

4 large Granny Smith or tart apples, cored and halved lengthwise
Set face up on a shallow baking dish

Mix together in small bowl:
1/2 c almonds, finely chopped
1/4 c sugar
2 T water
Fill each apple with this paste.

Drizzle :
1 1/2 T melted butter
over all the apples
In a small bowl, mix together:
1/2 c fine dry bread crumbs
2 T brown sugar
Sprinkle over all the apples.
Bake the apples for 25 minutes at 425 degrees.
Serve with vanilla cream sauce (see below) or heavy cream as desired

Vanilla Cream Sauce - this is really good on fresh berries in the summertime.
In saucepan, beat together
1 egg
2 T sugar
2 T cornstarch
3 c milk or light cream
Stir constantly bring to a simmer over low heat. Simmer for 2-3 minutes more.
Remove from heat, cover and allow to thicken.
When cooled, stir in:
2 t vanilla
Cover and chill before serving.

12-09 Persian Jeweled Rice

The perfect accompaniment to the Lebanese meatballs even though this is from Iran.

Melt on low heat:
1 T unsalted butter
toss & coat:
1 c Jasmine or nonsticky rice (I used 1/2 white & brown when my wild mix was out)
Then add:
1/3 c pistachios, chopped (I substituted macadamia when we were out of pistachios)
1/3 dried apricots, chopped
1/4 c almonds, chopped (or slivered)
1/2 t salt(original recipe calls for 2 t salt but it was TOO much)
3-4 star anise, I used 2 t fennel seeds, crushed
Stir and pour in:
2 1/8 c hot water
bring to a simmer and cover. Cook for 15 minutes or until fluffy.

Meanwhile, place on a silpat:
1/2 to 1 red onion, sliced(original recipe calls for 2 but we don't eat that much)
then drizzle with
1-2 T unsalted butter, melted
Bake in a 350 degree oven until crispy
Place on top of cooked rice with a few nuts and apricots to serve. Original recipe calls for more melted butter on top of all... )

Original recipe by Mark Zolun, owner of Iralia, no longer operating.

12-08 Lebanese meatballs with Apricot sauce

This dish is a nice change of flavor. Be careful not to overcook them because they get tough easily. Serve with Persian Jeweled Rice (12-09) and a salad.

1 lb ground meat (I did half ground turkey breast & 1/2 organic ground beef)
4-6 cloves garlic, chopped or minced
2 t salt
1/2 t pepper
When thoroughly combined, add:
1 handful of chopped fresh parsley
Now add:
1/3 c dried apricots, chopped (Try to find the organic ones without sulfur, they look scary but taste fine)
1/3 c golden raisins
1/3 c toasted pine nuts (slivered or chopped almonds would work)
Combine well and slowly incorporate
1/3 c yogurt (I used plain Greek)
Form meatballs and fry them in a 1:1 ratio of vegetable oil and olive oil over medium heat*
*I like them better baked in the oven...

Apricot sauce - He made this just for the American customersso its not the "authentic" part. We also put it on…

12-07 French Mashers

Just a twist on the usual mashed potatoes using celery root.
Its an ugly thing but changes up the flavor, you might like it.

In a large pot of chilled, salted water, bring to a boil
1 lb potatoes, one inch chunks
When water is boiling, add
1 - 1 1/2 lb celery root, peeled and cut in one inch chunks
When both are tender, drain and mash over low heat.
Add a few tablespoons of butter and salt and pepper to taste.

12-06 Swedish Baked Porridge

Something about winter makes me cook a lot more Swedish food....

This is handy because you put it in the oven overnight and its ready for breakfast. Perfect for a chilly morning.

Combine in your dutch oven:
6 c water
2 c steel cut oats
1/4 t salt
Cover and place in a larger pan filled with hot tap water to reach halfway up the sides of your dish. Place in oven at 250 degrees. Bake overnight - eight hours.
Eat hot with lingonberry preserves or cinnamon sugar and milk.

Evidently the leftovers were commonly pressed in a bowl, then sliced and fried in butter & served with jam for another breakfast on another day!

From Scandanavian Feasts by Beatrice Ojakangas

12-05 Keshi Yena (Antilles Chicken)

Apparently the island of Curacao is quite the melting pot. When the ruling Dutch threw out their cheese rinds, the poor would take them home and fill them with chicken and vegetables. I haven't any rinds laying about and you don't have any ramekins so of course I have already altered and simplified it for us. The original recipe came from Relish magazine. We all liked the unusual (to us) mix of flavors.

In skillet, sauté:
2 colored bell peppers, sliced or chopped
1 onion, chopped
olive or canola oil
When the peppers are softened, add:
2 T golden raisins
3 T chopped dill pickles
a handful of chopped black olives
3 c cooked chicken, shredded or chopped
2 T tomato paste
1/2 t salt
Stir to combine, cover and heat thoroughly. When serving, sprinkle generously on top:
Gouda or sharp white cheddar, shredded

12-04 Wassail

There are many variations on Wassail, traditionally made with wine, but they always have spices and sweeteners. So here is a basic recipe with some options for variations. It will make your apartment smell like heaven.

Heat in a large pot (or halve the recipe):
1 gallon unfiltered apple juice
24 - 30 whole cloves or whole allspice
8 cinnamon sticks
1 quart pineapple or cranberry juice or 1 cup brown sugar
1 small can frozen orange juice concentrate or 2 oranges sliced, with peels or 1 can lemonade concentrate
Consider adding a bit of crystalized ginger, too.
Bring to a near boil and let simmer about an hour.
Remove spices or avoid them when filling your cups.

12-03 Fondue!

This is very aprés ski for the season, too. There are many fondue possibilities, this is just a basic recipe for starters and then you can start experimenting.

Heat over medium heat for a few minutes:
1 c milk
1 clove garlic, minced or herbs that smell good to you like dill or rosemary
Toss together in small bowl:
2 T flour
1 lb Gruyére or Jack, shredded
Whisk the cheese into the warm milk, a bit at a time allowing it to melt before adding more.
Now fondue it!

Ideas for dipping:
cubed bread
sliced fruit
ham or chicken cubes
boiled potato cubes
lightly steamed veggies

12-02 Gingerbread waffles

These were so yummy! Definitely goes with the Christmas season :)

Plug in waffle iron to heat up.
Combine in large bowl:
1 c flour
3/4 c whole wheat flour or oat bran flour
1 T baking powder
1/2 t dry ground ginger
1/4 t salt
1/4 t ground cloves
In another bowl, whisk together
2 beaten eggs
1 1/2 c milk
1/2 c canola oil
1/3 c molasses
Add wet mixture to dry mixture and stir to combine, but not smooth.
Pour batter onto hot waffle grid and close.
Serve warm with jam, syrup or powdered sugar...or a dollop of cream.

I found this recipe in Better Homes & Garden magazine in May 1990.

12-01 Meatloaf

Yet another flexible recipe. Many, many versions exist. My grandma added oatmeal or you can use Italian breadcrumbs. My mom added a mixture of ketchup and brown sugar as a sauce on top. Or some people sprinkle cheese on top. And so on and so on...

Beating the meat in a mixer helps to tenderize it. This is a soft meatloaf.

Mix in counter top mixer (if possible, a hand held mixer may not have the strength)
1 lb ground beef or combination with ground turkey breast
1 T meatloaf seasoning (see 01-24)
1/2 c ketchup
1/2 c quick oats or Italian breadcrumbs
1 onion, sautéed
1 egg, beaten
salt and pepper
1 T Worchestershire sauce (optional)
1 c baby spinach, chopped or 1 box of frozen spinach, thawed (optional)
Shape into loaf and bake in loaf pan or in baking dish at 350 degrees for one hour.
This can be shaped differently, just adjust cooking time according to thickness.

11-30 Easy grilled chicken

There is no recipe for this...
Just let chicken breasts, cut into strips sit in a "bath" of lime juice and your favorite herbs.
Start with Italian seasoning. Then try rosemary or dill. Can't go wrong if you like the herb.
After about a half an hour of marinading, place on skewers and grill in oven or just place in hot cast iron skillet and cook a few minutes on each side.
This chicken is great as the protein next to a favorite side dish or on top of a salad.

11-29 Coconut "Curry"

This "curry" doesn't even have curry powder in it. Turns out curry is a term from the Indian word 'kari' meaning sauce. So you may like some "curries" more than you'd think. This one, I am confident, you will!
This is a basic recipe, if you like it, add more or different vegetables next time.

Prepare a 1 lb of Chinese egg or stir fry noodles or any other long Asian noodle
(Soba noodles work well and taste even better if cooked in chicken broth)
Prepare 2-3 hard boiled eggs - use half an egg for each serving.

Mix together:
1 1/2 T soy sauce
1-2 cloves garlic, minced
1 T fresh (or 2 t dry) ginger, minced
1 t turmeric
Toss with
1 lb chicken breasts, cut in 1 inch cubes (you can use cooked chicken, no need to sauté)
Sauté in skillet the uncooked chicken until no longer pink, remove and set aside.

Sauté in same pan:
sesame oil
1 small onion, chopped
Stir in
1 t paprika
Now add the chicken and
20 oz of unsweetened coconut milk
2 1/2 c chicken broth
Simmer over low heat fo…

11-28 Pate Brisée -crust for sweet or savory pies

This pie crust is made from butter, as opposed to shortening.It can be used for berry pie or savory things like chicken pot pies.
This recipe makes two crusts.

Combine in food processor:
2 1/2 c flour or replace a 1/2 c with almond meal for almond crust
1 t salt
1 t sugar or brown sugar if using almond meal
1 cup unsalted butter, very cold and cut into 1/2 cubes and frozen for 15+ minutes
Pulse to mix so that it ends up coarse, with pea size butter pieces.
Add one Tablespoon at a time:
6-8 T ice water
only add until dough starts to clump, check by pinching dough.
Form two patties, if dough doesn't stick together, you need to add more water. Wrap tightly and refrigerate for at least an hour or up to 2 days.
When ready to use, allow dough to rest 5 minutes or so at room temperature before rolling out.

If your recipe calls for a pre-baked crust, line with foil or parchment paper and fill with uncooked rice then bake for 10-15 minutes in 350 degree oven. Remove rice and poke holes in bottom w…

11-27 Pumpkin Pie

There are a lot of pie crusts to choose from. You can make one from scratch (see 11-28) or get one from the freezer section.

If you want to make the pumpkin from scratch, Cut a pumpkin in half and remove the seeds and strings. Place face down on a cookie sheet in a 350 degree oven and bake until tender, about an hour. Let cool and then scoop out pumpkin flesh and drain in sieve by letting it sit for a while. Mash or blend until smooth. Store in freezer until use.

Pumpkin pie filling-
Mix together:
1 1/3 c mashed, cooked pumpkin or canned pumpkin
1 1/3 c milk (or heavy whipping cream)
1 egg
1 t orange zest (opt)
1 1/4 t ground cinnamon
1/4 t ground cloves or use 2 t allspice instead of cinnamon & cloves
1/2 t dry, ground ginger
1/2 t nutmeg
3/4 c brown sugar
1 c hot water (unless canned pumpkin is very liquid, then add less)
For tang, add 1/2 c sour cream and 1/4 c apricot preserves.
Pour into PRE BAKED pie crust.
Bake at 375 degrees for about an hour, until you pull out a clean tooth…

11-26 Anni's Hot Chocolate

Anni made this so she could cut out the sugar from the store bought powders. Even if you want it sweet, you will add less sugar than the prepared packets have. Milk is naturally sweet so she prefers to use that.

Warm for one minute in microwave:
1 1/2 c  Soy or Almond milk (vanilla milk works well, also)
Stir in 1 T unsweetened cocoa
Stir well or use immersion blender to add a bit of foam.
Heat to desired temperature.
Add sweetener, like agave or stevia, to taste if needed.

11-25 Cooper Cranberry Sauce

She was so happy to hear you liked it.
In Grandma's words:

All the zest of a large orange such as a Navel [use a rasp so the zest is very fine]
Juice of the orange
12 oz fresh cranberries - rinsed
3/4 cup honey, agave or sugar
Add all together in a saucepan on low heat.
When it sounds like the bursting of berries is over..add 1/2 tsp vanilla.
Cool down- tastes even better if cooked the day before.

You can even put it in a cleaned can if you want to serve it with that can shape, haha.

11-24 Meatball sandwiches

I was craving a good meatball sandwich the other day and this is the result. I thought they were so tasty and you get veggies too! I am sure you could add thinly sliced zucchini or yellow squash, if you like eggplant, that could be good, too.

1 carrot shredded
1/2 colored bell pepper chopped or thinly sliced
olive oil
1/2 onion, chopped
When softened, add:
1 clove garlic, minced
1 can tomato sauce
1 generous T Italian seasoning
8-10 sliced Italian meatballs, thawed (homemade or store bought)
Allow to simmer until heated thoroughly.
Scoop onto toasted Rosemary bread or whatever you have on hand

Bri & EB felt like they were too messy and hard to eat so they invented the meatball sandwich salad - which basically is the filling with a slice of toasted bread "ripped up like croutons" on top and "stirred up" then you can eat it with a fork. I had that for lunch the next day.

11-23 Day after Turkey Noodle Soup

A Grandma & Grandpa Cooper tradition for the day after Thanksgiving. In a stock pot, we would put the turkey bones, giblets and any other parts along with a couple of onions (peeled and halved), carrots, and celery stalks. Cover everything with water, add some salt and allow to boil for an hour or so. Discard all the solids by straining the liquid and use it as your broth base for the soup. If you don't have a turkey carcass lying about, just use chicken broth as your base.

Make the noodles-
Mix together:
1 egg
2 T milk
1 c flour
1/4 t salt
You can flavor the noodles with onion powder or celery salt if you'd like
Roll dough out flat and cut into squares or strips.
Set aside while you prepare the veggies.

Prepare the vegetables:
1 onion, chopped
2-3 celery stalks, chopped
2-3 carrots, coined or chopped
and any others you want to add...
Sauté these veggies in the bottom of a stockpot in canola oil until slightly softened.
Add prepared turkey (or chicken) broth and
about 1 c cooked turkey…

11-22 Applesauce muffins

We had so many apples from neighbor Bob's tree this year, we decided to make our applesauce.
It was easy to just peel and core and boil them with a bit of water in the bottom of the pan. We added nutmeg, cinnamon and a bit of brown sugar. When the apples were soft, we put the immersion blender in and buzzed up about half of it so we had chunky applesauce. Then we made these muffins. You can find chunky applesauce in the store but if not, its easy to make.

This makes about 15 muffins. They are very dense and would fill you up at breakfast for sure. With frosting on them, I was calling them cupcakes, which Ani was adamant that there is a difference - they are not cupcakes even though nutritionally they aren't much different. They have almost as much butter and sugar but at least you get a serving of fruit. :)
Be sure to use cupcake papers or spray your pan. EB wanted to try this recipe from the Friend.

Mix together in small bowl:
2 eggs
2/3 c brown sugar
Then add:
1 1/2 c chunky…

11-21 Ellen's Chocolate Chip Cookies

Been waiting for this recipe. At every open house, party or farewell, I look to see if Ellen brought her cookies and I eat those. I think its the cinnamon and nutmeg that seal the deal for me (its already a forgone conclusion about the butter and sugar). She also uses chocolate drops, they are larger than chips. If you only have chips, I'm sure it won't ruin the cookie.

Cream together until fluffy:
1 c butter, softened
1 c brown sugar
3/4 c sugar
1 egg
1 t vanilla

Separately, mix together:
3 c flour
3/4 t salt
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1 bag of chocolate drops/large chips (she uses Guittard)
Combine with sugar mixture.
Place scoops of about 1 1/2 inches onto cookie sheet, flatten slightly in middle.
Bake at 350 degrees for about 10 minutes. Do not overcook. Let them finish on cookie sheet.
Taking them out early keeps them moist and chewy.

11-20 Thanksgiving Sweet Potatoes

We got this from Marilyn when we went to Atlanta for Thanksgiving from Chapel Hill.
I have never liked the one with the marshmallows on top so I loved the coconut especially.

The original recipe calls for more sugar and butter but we have been using the smaller amounts for a few years now. I will include the range and you can see which way you like it best.

Mix together:
4 c sweet potatoes, steamed and mashed OR 45 oz canned sweet potatoes
1/4 - 1/2 c sugar
1/4 - 1/2 c unsalted butter, softened
2 eggs, beaten
1/2 c milk or 1/2 can sweetened condensed milk
1 t vanilla
Pour into casserole dish and spread on topping.
Cream together:
1/2 - 1 c brown sugar
1 c unsweetened shredded coconut or sweetened coconut -just reduce sugar
1/2 c slivered or chopped nuts (opt.)
1/2 c white flour or ground oats or whole wheat flour
1/4 c butter, softened
Spread over sweet potatoes evenly.
Bake 45 min to 1 hour - depending on how thick your potatoes are in your dish -
at 350 degrees, until topping is gold…

11-19 Grandma Sharon's Orange Rolls

My mom has made these rolls as long as I can remember. I used to try to take an entire one before they were even baked because I loved them so much. Most of the time my mom would give me one of the small, uneven ends but once in a while I succeeded in sneaking a whole roll. These are the labor intensive ones but they are fun to make with someone, especially for Thanksgiving. I am looking forward to making these with you next week!

These can also be easily changed into cinnamon rolls by using a different filling. I will include it at the end.

In small saucepan, scald:
1 c milk (heat until bubbly but NOT boiling - watch carefully)
Let milk cool then add to a large mixing bowl along with:
1/2 c sugar
3 T unsalted butter, melted
3 eggs, beaten
1 pkg or 2 1/4 t dry yeast
1 c sifted flour
Beat well then let rise, covered with a clean dish towel, in a warm place for 2 hours.

Then add in
1/2 t salt
3 c flour, 1 c at a time
Kneading as you go.
Knead into soft dough and let rise to double in size.

11-18 Cranberry Gelatin

So it seems like we should include at least one Jello recipe in honor of our heritage as well. When you were little, you loved when one of your grandma's made it and it always disappears at those dinners where we see it served. Here is a holiday one that I will probably make this year since Bri & EB still like it. It's a kid's version of traditional cranberry sauces. The original recipe calls for a cup of sour cream but its just fine with less.

Mix until dissolved:
2 c hot water
1 6 oz box Cherry Jello
In separate bowl, mix together:
16 oz whole berry cranberry sauce
1/2 c sour cream
Now add to jello mixture along with
1 - 11oz can of mandarin oranges, drained
Put into mold and refrigerate overnight.

11-17 Aebleskivers (Danish pancakes)

Even if you don't make them very often, in honor of your Danish heritage, we should include these. There are many versions and I wish I knew which my grandfather preferred but we probably would have adapted it anyway. This is Beatrice Ojakangas' version from Scandinavian Feasts.

Basically it is a pancake batter, it is just cooked into balls instead of flattened. You have to admit that they are just more fun to eat this way! Unfortunately one has to have an aebleskivepande (the pan) to make them so we may be the only ones using this recipe.

When you get good at making them, challenge yourself by adding a dollop of jam or applesauce to the center after the first turn.  Eb did blueberries when we had just picked them and those were delicious, too.

In large bowl, mix:
1/2 c unsalted butter, melted plus more for cooking
3 egg yolks (beat the whites separately)
1 c milk, warmed
2 T sugar

In smaller bowl, combine:
1 1/2 c flour
2 t baking powder
1/2 t salt
1/2 t ground cardamom
Stir into w…

11-16 Beef Stew

Though I rarely crave beef, a really great stew hits the spot once in a while.
Serve with hot, fresh bread. Its especially good on a dark, stormy night.

There are many recipes so feel free to experiment with what you have on hand.

Sauté the hard vegetables in dutch oven or skillet:
3 T olive oil
1 onion, chopped or sliced
2 cloves garlic
maybe a carrot or two, sliced

Meanwhile, toss and coat well:
2 lbs beef, cut into cubes
salt and pepper or seasoned salt or steak seasoning
about 2 T flour
Then add coated beef to pot.
also add in herbs like:
fresh rosemary, chopped
fresh thyme, chopped
consider a bay leaf or two...
Stir occasionally to brown all sides of beef.
Then add: (if you used your skillet, transfer everything to a large soup pot now)
3-4 c beef broth (you want everything covered) many use apple juice or red wine as part of the liquids.
Stir to scrap off bits from bottom of pot. Add the softer vegetables next, like:
1 lb pumpkin cubed OR 1 can pureed pumpkin Or potatoes or....
1/4 c sun dried t…

11-15 Breakfast Quinoa

I am glad this made you feel better when you had that strange tummy bug. It is a very gentle grain so it doesn't surprise me. Packed with protein (24 g per cup) it really can give you the energy you need when you don't feel good enough to eat well.

Gently bring to a boil:
1 c milk
then add
1/2 c quinoa
Turn heat way down, or off, and simmer, covered for 15 minutes.

Serve with a touch of maple syrup or raisins or anything else you usually like on hot cereal.

11-14 L.A. Cornbread

This is by no means the real Southern cornbread. I include this recipe because its quick and easy and comes with memories. I think it was my grandma's recipe. We only ate it on soup nights. My mom would bake it in a square pan and cut it into nine pieces. We would be allowed one piece and could eat it with butter and honey. I remember some serious passion going into the argument over who's turn it was to get the center piece. It took a few years before my mother decided to start cutting it differently but then no one could eat the middle, crustless piece because there wasn't one and it just wasn't the same.

Sift together in medium bowl: (figuratively, you don't really have to sift it)
1 c flour
1/4 c sugar
4 t baking powder
3/4 t salt
1 c yellow cornmeal (the same you use under your pizza)
Set aside
In small bowl, cream together:
2 eggs
1 c milk
1/4 c unsalted butter, softened.
When smooth, mix with dry ingredients-barely-gently.
Pour into 9x9 pan and bake at 425 degree…

11-13 Hard boiled eggs & egg salad sandwich

This isn't really even a recipe but since Kindergarten, an egg salad sandwich was your lunch box favorite second only to honey mustard turkey sandwiches. I think this is the only exception Ani made for eating mayonnaise. Maybe the only way I eat it now, except for BLTs. There are more sophisticated recipes and you may want to experiment adding in different ingredients but this is your original version.

Of course, you need to start with a boiled egg. If you boil the egg 'gently', the yolk stays creamier and the white will be less rubbery, not to mention you can avoid that gray-green yolk.

Gentle boil:
Place desired amount of eggs in a single layer in the bottom of a saucepan. Cover with 1-2 inches of cold water. Bring the water to a rolling boil then cover the saucepan and remove from heat. Let pan stand covered for about 12 minutes. Then rinse the eggs with cold running water, this stops the cooking process so they do not overcook. Roll the egg to crack it and then …

11-12 Quick Minestrone Soup

You can substitute various vegetables or just leave some out of this soup.

Bring to a boil in large saucepan or pot:
3 - 4 c chicken broth

Meanwhile sauté in skillet:
olive oil
1/2 onion or 1 scallion, chopped
1/4 lb thin asparagus, sliced or colored bell pepper
1 large carrot, sliced thin
1 c broccoli florets
1 small zucchini or yellow squash, cubed
When golden and/or softened but not done,
add to boiling broth with:
1 T tomato paste
1 clove garlic, minced
1-2 oz small pasta
1/2 c canned chick peas or Cannellini beans, rinsed and drained
1-2 T Italian herbs of your choice or Italian seasoning
Allow to simmer until pasta is al dente and the veggies are soft.
Serve with salt and pepper and a sprinkle of Parmesan

11-11 Swedish Glazed fruits

So traditionally this is St Martin's Day in Sweden. When our great grandmothers live there they would serve, on the eve of this holiday, a roast goose, new potatoes and glazed fruits. I made the whole dinner once but don't really care for goose - its very oily. But the glazed fruits were delicious and a nice side dish for the cold months. They are really more of a dessert and could taste great with a scoop of ice cream for a larger serving.

Soak for 10 minutes:
1/2 lb pitted dried prunes
enough hot water to cover prunes
Melt over md/hi heat in skillet:
1/4 c unsalted butter
then add:
3 large apples, thickly sliced
Turn gently until transparent, about 8 minutes.
Sprinkle with
1 T brown sugar
1/2 t gr cinnamon
Gently turn to glaze all apples and add the prunes.
Heat through 2-3 more minutes and serve warm

11-10 Veggie Quinoa

This can be a main or side dish, served warm or chilled and it is very flexible, add what you have.

Bring to a boil:
1 c vegetable or chicken broth
Add :
1/2 c rinsed quinoa
and reduce to simmer 15 minutes

Meanwhile combine:
1 cooked chicken breast, chopped tempeh or cubed tofu (OPT) if using these, allow to marinate in the sauce a little longer before combining with cooked quinoa
then add your choice of fresh veggies such as:
1 c frozen edamame, thawed
1 c frozen sweet corn, thawed
1 tomato, chopped
1/2 c fresh cilantro, chopped or parsley or....
3 T lime juice
1 T soy sauce
freshly ground pepper
Stir and combine with cooked quinoa

11-09 Sweet and Sour meatballs

Using the meatballs made from recipe 11-08, you can make these sweet and sour meatballs.
When I use young, it seemed like every wedding reception we went to served these and I ate them, many of them, along with those wedding mints. This recipe will sauce about 30 meatballs. Original recipes included a green bell pepper but it saturates everything it touches so I would leave it out but now I just use a yellow one.

In large saucepan, cook over medium heat:
1 c juice from can of pineapple chunks plus water if needed to make the cup
1/3 c more water
3 T vinegar
1 T soy sauce
1/2 c packed brown sugar
3 T cornstarch
Stir constantly until thick then add
1 -20 oz can pineapple chunks, that were drained for above use
30 meatballs (thawed will lessen the time needed)
1 bell pepper, cut into 1 inch chunks
Simmer uncovered for about 20 minutes until all is heated through.
Serve with toothpicks if at a 70s wedding reception or over cooked rice for dinner

11-08 Great Grandma A.'s meatballs

These are mild flavored so they can adapt to almost any dish or sauce.

Combine with hands (you can use gloves) until smooth:
3/4 lb ground beef and/or ground turkey
1/4 c oat bran, rolled oats or bread crumbs
3 T milk
1 egg
1 T chopped onion or 1 t onion powder
1/4 t garlic powder
1/4 t ground sage
Make desired size meatballs. The smaller they are, the faster they will cook.
Bake on a cookie sheet at 400 degrees for 10-20 min., depending on size - until no longer pink.
Store in freezer until needed but use within 3 months.

11-07 Great Grandma Anderson's wheat bread

I have very fond memories of escaping from campus and spending the weekend with Grandma A.
Her dinners were so delicious to me after weeks of being on my own and having no cooking skills.
After dinner she would serve her home-canned fruit and/or juice. I have never tasted better, the cherries and grape juice in particular. As she was very into nutrition, she would be proud of how healthy I eat now!

After I was married, Grandma gave me her wheat bread recipe (another of my favorite things to eat at her house with homemade jam and butter) She altered her favorite recipe so it only made 2 loaves as she used to make many at a time. It was thoughtful of her as I needed very basic instructions at the time. In her words:

Heat to scalding temp. 2 1/2 c water* or part water and milk. Add 4 T butter or shortening, 1/3 c brown sugar or part honey. When liquid is lukewarm, beat into it - 5 c whole wheat flour, 1 pkg. yeast, 1 T salt and *if using all water, add 1/2 c powdered milk. Let raise …

11-06 Swedish Pear Pudding

LOVE this! So yummy. Worth the effort.

In wide pan, place
3 large Anjou pears, peeled halved & cored (flat side down)
2 T butter
2 T sugar
1/4 c water
1/8 t nutmeg
Cover and simmer for 10 minutes over low heat.
Remove pears and boil juices down to 3-4 Tablespoons.

In a small bowl, add juices and
3 egg yolks
and beat until thick, then add gradually while beating:
1/2 c sugar
Continue to beat until stiff. Then add:
2/3 c toasted almonds, ground into bits
3 T butter, room temperature
Set aside.

In separate bowl, beat to soft peaks:
3 egg whites
then gradually add
2 T sugar
and continue beating until stiff
Fold this meringue into egg yolk mixture gently and spoon it into round (if possible) baking dish.
Arrange pears halved side down atop egg mixture and bake at 350 degrees for 40 minutes.
Serve with whipped & sweetened cream.
You can substitute golden delicious apples for the pears.

11-05 Pellegrino Pasta

Italian stir-fry might be the best name for this but we named it after the man who first cooked it for us about 12 years ago. So easy and so delicious. It became a favorite dish for feeding guests.
When I asked him for the recipe, he looked at me quizzically. This was just something his Italian family throws together with whatever was on hand. As I have developed my cooking skills, I find this to be true. Don't be hesitant to experiment, substitute and add to this basic recipe.
This is also the recipe that helped me learn to like colored bell peppers. =)

Prepare 1 lb of pasta, medium shapes, in boiling, salted water
Meanwhile sauté:
olive oil
1/2 chopped onion
2 cloves garlic
1/2 colored bell pepper
if adding a meat, do so here - pancetta, bacon, ham, pepperoni, etc. (chicken didn't taste as good, though its fine served next to a chicken)
stir occasionally and cook until softened and glistening, then add softer vegetables like:
2 zucchini, chopped
2 crook neck squash, chopped

11-04 Granola bars

You can store these in the freezer for "running late" mornings with some fruit or use as snacks for a hike.

If you double the recipe, you can still cook them in a 9x13 baking dish, just double the cooking time as they will be much thicker.

Mix together in small bowl:
4 T unsalted butter, melted
1/2 c agave or honey or brown sugar
1 t vanilla
2 eggs, beaten

In larger bowl, mix together:
1/2 c whole wheat flour (or white, or combo)
2 t cinnamon
2 t baking powder
4 c quick oats
Combine with egg mixture. When well blended, add:
1-2 c raisins or chocolate chips or coconut or chopped nuts ...or a combo of all three
Press into 9x13 baking dish and bake at 350 degrees for 15 minutes (30, if you double it)
Slice when cooled and store in freezer if they last that long.

11-03 Italian Mashers

Another variation on mashed potatoes-

Italian mashers:
Bring salted water to a rolling boil.
a bowl of ice water.
1 lb potatoes, peeled and cut into chunks
1 c fresh basil leaves
Boil basil leaves for 10 -15 seconds, NO MORE!
Remove immediately with slotted spoon and plunge into ice water bowl.
Remove and drain and set aside basil.
Add potatoes to boiling water and cook until tender.

In small saucepan, heat
1/2 c milk & marscapone, or use whole milk, half & half, cream...
1/3 c Parmesan, shredded
until simmering, add in basil and process with immersion blender until smooth.

Drain cooked potatoes, reserving some cooking water.
Mash potatoes and slowly add the cheese sauce, mashing or blending as you go.
Salt and pepper to taste, add cooking water if more moisture is needed.
Make as smooth or as chunky as you'd like. Sprinkle on more Parmesan to serve.
Try with pesto or sun-dried tomatoes on top.

11-02 Butternut stew

This makes a lot of soup so you may want to halve the recipe or invite some roommates to dinner.

Start with:
1 butternut squash, med size
Slice in half, remove seeds and bake squash in the microwave for 8- 10 minutes so it is soft enough to peel and cut into cubes, but does not have to be fully cooked.

Sauté in soup pot or dutch oven:
olive oil
onion, chopped or thinly sliced
1 clove garlic, chopped or minced
1 celery stalk, thinly sliced (opt)
Stir and allow to soften. Then add:
butternut squash, peeled, cubed and partially cooked (about 4 c)
1 14 oz can tomatoes, whole or diced
2 c water
1 can Cannellini beans, drained
2 T tomato paste
1 t rosemary, dry or 1 T fresh
Bring to a boil and simmer 15 minutes. Check if squash is tender enough.
If you want a smooth soup, use immersion blender now. If not, just top with:
1 T fresh parsley
salt and pepper to taste

For a more hearty soup, add cooked chicken or sauté the veg with pancetta or bacon.

11-01 Pasta a la France

We tend to forget how simple and delicious this kind of dish can be.
In the winter, use seasonal & root veggies and in the summer, substitute in fresh cherry tomatoes
or whatever you have to use. All you really need is the pasta, onion and the meat. Everything else just adds to it.

Prepare in salted boiling water:
1/2 lb long pasta like spaghetti or linguine
Reserve some of the pasta water when draining to moisten dish

Sauté in skillet:
olive oil
1 sm/med onion, chopped
4 oz pancetta, lardons fumés or bacon, cubed
1 clove garlic, chopped or minced
When fat is glistening and onions softened, add:
2 carrots, thinly sliced
1 zucchini, cubed
sun dried tomatoes in oil, OR fresh chopped tomatoes
1 fennel bulb, chopped
1/2 colored bell pepper, chopped
Stir and allow veggies to soften
Stir into cooked pasta, add pasta water if needed and finish with a sprinkling of:
parsley, chopped
black pepper
Parmesan, shredded

10-31 Oatmeal cookies, maple-cinnamon version

These are SO delicious. You will be so glad you made them.

Combine in large bowl:
3 c oats
1 c shredded unsweetened coconut (opt) still good if you don't have any
2 2/3 c flour
1 t salt
1 t cinnamon
2 c packed brown sugar
2 c thinly sliced almonds or other nuts (opt)
In medium saucepan, combine:
1 c unsalted butter
1/2 c maple syrup
2 T agave
Stir occasionally until butter is melted. Remove from heat.

2 t baking soda
1/4 c boiling water
Add to heated liquid mixture. It will get foamy so be sure to use a large pan. Stir until incorporated and then add to dry mixture in large bowl.
Form balls of dough and place onto silpat or parchment covered cookie sheets.
Flatten middles slightly.
Bake at 300 degrees 15-20 minutes until golden. Remove promptly to keep soft.

10-30 Ginger dippin sauce

This sauce is great for eggrolls, gyoza/potstickers, bao buns and many other kinds of Asian food.

Toast over medium heat, stirring often about 2 minutes:
1 t sesame seeds
Then combine with
2 T soy sauce
1 1/2 T rice wine vinegar
1 t onion powder or 1 T finely chopped fresh green onion
2 t minced ginger
Heat 1-2 minutes more until the mixture begins to bubble on edges
Remove from heat and let stand before serving.

a variation of a Williams-Sonoma recipe

10-29 Banana bread

In NC, my friend Megan's mom made a cookbook. This was their favorite recipe, which I trusted since they cooked a lot. It is more like cake, but isn't that what we really want when we are craving this kind of bread?

Cream together:
1/2 c unsalted butter
1 c sugar or brown sugar
Add one at time, beating well between:
2 eggs
Stir in
2 bananas, very ripe and mashed
Sift together then add to banana mix:
1 c minus 2 T flour (cheater cake flour)
3/4 t baking soda
1/2 t salt
Blend well and pour into greased bread pan
Bake at 350 degrees about 30 minutes.

You can add vanilla, nuts or chocolate chips, etc. This recipe is very flexible.
You can truly make it a cake by adding maple, buttercream or coconut frosting.

10-28 Quick tomato soup

1 T olive oil
1/2 onion, chopped
a stalk of celery, chopped
When softened, add
1 leek, sliced thin (only use white parts until there is more green than white)
Stir a minute longer to allow to soften
Then add
1 1/2 c chicken broth
1 can tomato sauce
2 cans (14 oz) tomatoes, whole or diced, undrained
1 T fresh thyme or 1 t dry thyme
Bring to a boil and allow to simmer 15-20 minutes
Remove from heat and blend with immersion blender to desired chunkiness.
Return to heat and add:
1/2 c milk or cream or Marscapone cheese
1 T balsamic vinegar
pepper to taste, maybe salt
When soup is warmed through, serve with a sprinkle of fresh basil on top and beside a toasted ham and cheese of course!

If you want more texture in your soup, add in sun dried tomatoes in oil, chopped
If you want the soup sweeter, add in some honey or agave

10-27 Pesto

You may not make this often but its so easy if you have a bunch of basil to use up
There are many different recipes for pesto, this is just representative and quick.

In food processor or blender, process:
2 c packed fresh basil
1 T olive oil
1/8 t salt
1 clove garlic, minced ok
Then add in & process briefly:
1/2 c parmesan, grated
1 T pine nuts Then salt and pepper to taste This is a basic pesto. If you want to change up the flavors consider adding: 6-12 sun dried tomatoes packin in oil, drained 1 T fresh parsley 1/4 c basalmic vinegar Play with it and see what you like best Use as a sandwich spread, a pasta sauce, on pizza, etc. etc.

10-26 Soft baked Pretzels

This is a super easy recipe. You can make these any shape you would like just keep the sizes consistent for even baking

Dissolve and let stand until foamy:
1 1/4 T dry yeast
1 1/2 c warm water

In mixng bowl, combine:
1 t salt
1 T sugar
4 c flour
Add in foamy yeast water.
Mix and knead dough
Form pretzels and place on silpat or greased cookie sheets
Brush each pretzel shape with beaten egg and sprinkle with coarse salt
Bake at 425 degrees for 12-15 miinutes, depending on size - until golden and puffy.

10-25 Lemonades

This is the exception I make to sugar in drinks. I LOVE my lemonades! I can drink it by the gallon and never get enough. My favorite recipes would not be complete without this entry.
There are many different variations you can make.
Here is the basic lemonade recipe:

1 c freshly squeezed lemon juice
1/2 c sugar
Stir well into a syrup, then add
5-6 c cold water OR seltzer water (depending on how strong you like it & if you want bubbles)
Stir well and serve.

Fruity lemonade-
about 1 pint strawberries, hulled & mashed OR blueberries OR Peaches
1/4-1/2 c sugar
Consider adding 2 T chopped fresh mint leaves
Let sit a few minutes to get the strawberry juices flowing
Then add to a recipe of basic lemonade.

Other flavors:
2 vanilla beans or 2 T vanilla extract

2 T minced fresh ginger

I have seen a recipe that added watermelon puree but haven't tried that yet. You would have to adjust the water amount.

10-24 Cranberry Bread

You can start finding fresh cranberries around now. Or look in the freezer section.
This came from my friend Megan's mom's BYU cooking the 1950's! This recipe was also in the Arizona Republic when we lived there in 1995 but they used lemon instead of orange and butter instead of oil.

Sift together dry ingredients:
2 c flour
1 t salt
1/2 t baking powder
1/2 t baking soda
Then combine wet ingredients separately:
1 egg, beaten
1 c sugar
2 T hot water
2 T canola oil or 1/4 c butter, softened
1/2 c orange juice or 3/4 c lemonade concentrate
Add to dry ingredients, barely mixing - only to moisten
Fold in
1/2 c chopped nuts
1 c cranberries, chopped
zest of 1 orange or 1 lemon
Bake in a well greased or parchment lined bread pan at 325 degrees for 1:10.
Let cool before resting or refrigerating for 24 hours to let the flavors blend.

10-23 Potage de Poireau (Leek Soup)

There are many variations on this classic French soup.
From just water and leeks to more complicated varieties.
Feel free to put as much or as little in as you would like.

2 slices of cooked bacon, chopped or a handful of real bacon bits or skip it...
2 large or 4 small leeks, washed well and white parts sliced thin. (stop at more green than white)
You can also sauté 1-2 cloves of garlic with the leeks, (opt)
When the bacon is crispy and the leeks are softened, add:
1 lb potatoes, peeled and cubed or use baby reds/goldens and don't peel
about 4 c chicken broth, sufficient to cover vegetables
here is where you would add some chicken or ham if you want instead of the bacon
Bring to a boil and simmer about 20 minutes.
If you want a creamy soup, stir in before serving:
1 c milk or cream
Of course, salt and pepper to taste

10-22 Easy BBQ sauce

Do you remember Sarah Kleckner, Anni's friend in Chapel Hill?
This sauce recipe came from her mother.
You both loved this sauce, especially on chicken.

Combine in saucepan:
1 c canola oil
1 1/2 c cider vinegar
2 T salt
6 T sugar
1 t oregano
1 t garlic salt
1 t Worchester sauce
1 t paprika
Bring to a boil, and thicken with
1 T cornstarch if needed or wanted.
Stir and simmer a few minutes, add more cornstarch if desired thickness isn't reached.
Baste on chicken or use as a dipping sauce.

I like it because there isn't any liquid

10-21 Swedish grape salad

I think I like this because its something I wouldn't have thought to put together, and its a nice change from the typical green salad.

On a bed of
lettuce, romaine is a good choice to hold up with the grapes
red and green grapes, cut in half
finely sliced red onion
a few capers (yes, really)
salt and pepper
Drizzle with
olive oil and vinegar
Serve with a cheese like Havarti

Recipe from Tina Nordstrom

10-20 "Grilled" mixed veggies

You could grill this combination but since you are in an apartment, you can bake it.

1 T olive oil
1 clove garlic, minced
1 T fresh or 1 t dry (total) Italian herbs like rosemary, basil, oregano, etc.
Add and toss to coat:
4 c mixed fresh veggies, chopped like crookneck squash, zucchini, green beans, red onions, colored bell peppers, asparagus, etc.
Make a pocket out of heavy or double layered foil around the vegetables.
Leave some space at the top for steam to stay and cook them.
Be sure to seal edges well and place in 350 degree oven for 25-30 minutes
Turn over halfway through cooking time for best results.

10-19 Lemon spaghetti

As you know, I love lemons so of course I love this side dish. But the lemon keeps the pasta from being too heavy and it lightens up entrées like roasted chicken.

1 lb spaghetti, al dente
Drain but reserve 1 cup of the pasta water

Whisk together:
2/3 c olive oil
2/3 c Parmesan, grated
1/2 c fresh lemon juice (about 3 lemons)
Toss this sauce with cooked pasta and the reserved pasta water, adding only until pasta is well moistened.
Sprinkle pasta with
salt and pepper
1 T lemon zest
1/3 c fresh basil, chopped

This is from Giada

10-18 Apple Cider

If you buy unfiltered apple juice, which is more available in the fall, your cider will be better.
This recipe is for one serving, if you are sharing, just double, triple, etc.
See below for large batch recipe.

In a pan or in a mug, heat just before boiling:
unfiltered apple juice
Sprinkle in
ground cinnamon
ground allspice
teeny bit of ground cloves (or whole, just remove before serving)
1 t - T real maple syrup or agave or honey to taste
1 t lemon or orange zest (remember you can store that in your freezer for this exact need)
Stir and taste. If you want more spice, add it in.
Heat it thoroughly and let it rest before drinking.

Party size recipe:
2 quarts unfiltered apple juice
2 c orange juice
1/4 c honey, real maple syrup or agave
1 cinnamon stick
1 T allspice
12 whole cloves inserted into an orange or lemon
Bring to a boil, then simmer for a little while before serving.
There are many recipe variations for apple cider.