Blueberry Lemon Bread

from Bed & Breakfast Cookbook's Newcastle Inn in Newcastle, ME
6 Tbl butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 Tbl baking powder
1 tsp salt
1/2 cup milk
1 cup fresh blueberries
1 1/2 tbl grated lemon rind
1 tsp lemon juice

Grease and flour a loaf pan.  In a large bowl cream the butter and sugar together.  Add the eggs and mix.  In a separate bowl, sift together the flour, baking powder and salt.  Add the milk and sifted ingredients alternately to the creamed mixture.  Stir in the blueberries, lemon rind, and juice.  Pour the batter into the prepared pan.  Bake in a 350 degree oven for 50 - 60 minutes or until a toothpick inserted in the center comes out clean.  Makes 1 loaf.

Curried Spinach Soup

Recipe from Bed & Breakfast Cookbook
Broad Bay Inn and Gallery, Waldoboro, ME

5-6 Tbl Butter
3 large onions, thinly sliced
2 large potatoes, thinly sliced
4 cans (10 1/2 oz) chicken broth
2 1/2 cups milk
salt to taste
1 small bay leaf
1/2 tsp tarragon
1 10-oz pkg frozen spinach
2 tsp soy sauce
1/4 tsp curry powder

1 cup heavy cream
Fresh Mint

In a heavy pan, melt the butter.  Saute the onions in the butter until wilted.  Add the potatoes, broth, milk, salt, bay leaf, and tarragon.  Simmer covered until the potatoes are tender, about 10 minutes.  Add the spinach and continue to simmer until the spinach defrosts.  Puree in a blender.  Rinse the pan and return the pureed mixture to the pan.  Add the soy sauce and curry powder.  Taste and adjust the seasonings.  Chill.  Add the heavy cream, and blend well.  Garnish with fresh mint.  Serves 10-12.  Bart and I had this on 6/21/03, and he loved it.

Blueberry Pecan Sour Cream Coffee Cake

Recipe from The American County Inn and Bed & Breakfast Cookbook from a B&B in Maine called The Island House in Southwest Harbor, ME on Mount Desert Island

Grease a Bundt pan.
In a large bowl, cream:
1/2 cup butter
1 cup sugar
2 eggs

In a separate bowl, sift together:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Measure
1 cup sour cream

Add dry ingredients and sour cream alternatively until all are combined.

Combine:
 1/2 cup sugar
2 tsp cinnamon
1 tsp vanilla extract
3/4 cup chopped pecans

Measure 1 cup blueberries

Put 1/2 the batter into the bundt pan and spread evenly.
Sprinkle with half the nut/sugar mixture.
Put half the blueberries over that.
Put the rest of the batter over the blueberries.
Repeat with nut/sugar mixture and blueberries.

Bake at 350 for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Tamale Pie in the Slow Cooker

Ingredients

• 1 pound ground turkey or beef
  
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1 can (11 ounces) whole kernel corn, drained
• 1 can (10 ounces) enchilada sauce
• 2 green onions, chopped
• 1/4 cup minced fresh cilantro
• 1 package (8-1/2 ounces) corn bread/muffin mix
• 2 eggs
• 1 cup (4 ounces) shredded Mexican cheese blend
• Sour cream and additional minced fresh cilantro, optional

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
2. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
3. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.  Or put muffin mix on top and transfer to 400 degree oven for 20 minutes.
4. Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Yield: 8 servings.

Originally published as Slow Cooker Tamale Pie in Taste of Home August/September 2010, p 57

Nutritional Facts

1-1/4 cups (calculated without sour cream) equals 392 calories, 16 g fat (7 g saturated fat), 107 mg cholesterol, 1,149 mg sodium, 41 g carbohydrate, 5 g fiber, 21 g protein.

Szechwan Chicken with Cashews

I made this 2/25/88, also for Allen's 6th B'day, and again 5/4/94 as marked in the Betty Crocker International Cookbook.  The last entry says "no onion or peppers;  add 1/2 head bok choy and lean straw mushrooms.
2 whole chicken breasts, cut into 1/2 inch pieces.
1 egg white
1 tsp cornstarch1 tsp salt
1 tsp finely chopped ginger root (I grate it)
Dash of pepper
1 Tbl peanut oil
6 scallions (with tops), chopped (reserve 2 Tbl tops)
1 large pepper, cut into 1/2 inch squares
1 can (4 oz) button mushrooms, drained (reserve liquid) or straw mushrooms
2 Tbl Hoisin sauce
2 tsp chili pepper paste or 1 tsp chopped dried red pepper
1/2 cup chicken broth
2 Tbl cornstarch
2 Tbl cold water
2 Tbl soy sauce

Cut up the chicken.  Mix egg white, 11 tsp cornstarch, ginger root, soy sauce and some black pepper in a 2 quart glass bowl; stir in chicken.
Cover and refrigerate at least 30 minutes.
Heat 1 Tbl oil in wok or skillet until hot.  Stir fry cashews until light brown, about 1 minute; drain on paper towels.  Sprinkle with 1/2 tsp salt.  Heat 2 Tbl oil until hot.  Add chicken; stir fry until chicken turns white, about 3 minutes.  Remove chicken.  Heat remaining 1 Tbl oil until hot.  Add green onions, green pepper, mushrooms, hoisin sauce and chili pepper paste.  Stir fry about 1 minute.  Add chicken, chicken broth and reserved mushroom liquid; heat to boiling.
Mix 2 Tbl cornstarch, 2 Tbl water, and 2 Tbl soy sauce; stir into chicken mixture.  Cook and stir until thickened, about 1 minute.  Stir in cashews; garnish with reserved green onion tops.

Hummus

1 can chick peas (garbanzo beans), drained.  Reserve liquid.
Tahini or 1/2 cup sesame seed blended with reserved liquid and 1 clove garlic, halved (in blender)
3 Tbl lemon juice
1 tsp salt
If you are using the sesame seed combo, blend that first, then add the rest of the ingredients and blend until of uniform consistency.

Guacamole

2 very ripe avocados, mashed
1 small onion, minced
1 green jalapeno chili, minced
1 Tbl lime juice (lemon as subs. if nec.)
1 tsp snipped cilantro (optional)
1/2 tsp salt
1 medium tomato, chopped

Mix avocados, onion, chili, lemon juice, cilantro and salt.  Stir in tomatoes.  Cover and refrigerate at least 1 hour.  Serve with tortilla chips.  Also great on cheeseburgers.  I have substituted salsa in a pinch for everything but the avocado.

Seneca Griddle Cakes

This recipe is from Applehood and Motherpie, one of my favorite cookbooks.  My notes next to the recipe say: 2/10/94  Bart's first day back to work after Renee's birth and I got breakfast in bed!  "Another Applehood success," said Bart.
9/16/94 - about time we had these again.

1 cup yellow stone ground cornmeal
1 cup flour
1/2 tsp salt
1 tsp baking powder - make sure it's fresh
1/2 tsp baking soda
2 eggs, separated
2 Tbl melted butter
2 cups buttermlik
 bacon grease

Hint:  Cornmeal requires a longer frying time than wheaten cakes.
1. Sift dry ingredients together.
2. Combine slightly beaten egg yolks, butter, and buttermilk.
3. Beat egg whites until stiff.  Fold egg whites gently into batter so it remains fluffy.
4. Cook pancakes immetiately, in bacon grease on hot griddle, to a rich brown color.
from Pamela W Cheek

French Bread

I make this whenever we want garlic bread to go with Italian food.  I know, I know, why French bread for Italian food?  What can I tell you?  It's that good.  This is from a cookbook I've had since we first got married, and I used it a lot back then because it was one of my only cookbooks:  Betty Crocker's International Cookbook.
This makes 1 loaf.

Put these ingredients in the bread machine on the "dough' setting.
1 1/4 cups warm water
1 Tbl sugar - or if you're trying to get fructose out of your diet, try brown rice syrup, really!
11/2 tsp salt
3 cups flour
1 Tbl dry yeast.  Don't buy the little packets; get a bigger container - it's soo much cheaper, and keeps just fine in the fridge.

Later on you will want
1 Tbl cornmeal
1 egg white and
2 Tbl cold water
but don't put these last 3 ingredients in the bread machine.

So, now you've run the bread machine on the dough setting, and it's done.
Punch it down and let rest 15 minutes.  Don't try to get every air bubble out -that's too much.  Just punch it down a couple of times, and that's enough.
Put parchment paper on a cookie sheet.  Grease it, and sprinkle with cornmeal.
On a big giant cutting board (or your counter if it's got a big clean area, which mine often doesn't), roll dough into rectangle, 15 x 10 inches.  Roll up tightly; seal edge.  Place on parchment papered cookie sheet.  Make 1/4 inch slices in loaf at 2 inch intervals, or make 1 lengthwise slash.  Brush top of loaf with cold water.  Let rise uncovered until double, 1 to 1 1/2 hours.

Heat oven to 375.  Brush loaf with cold water.  Bake 20 minutes.  Mix egg white and 2 Tbl water; brush over loaf.  Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 minutes.

In a pinch, you can skip the second rise if you don't punch it down, and just gently dump it out of the bread machine onto the parchment paper.  No rolling, no second rise, just pop it in the oven.

Greek Pita Pizzas

Made this 5/2011 - It was delicious.

6 oz lean ground beef or venison
1/4 cup chopped onion
2 cloves garlic, minced
1 cup tomato sauce
1 tsp snipped fresh rosemary or 1/4 tsp dried rosemary, crushed
2  6 oz whole wheat or white pita bread rounds
1/2 cup shredded mozzarella cheese
1/2 cup shredded fresh spinach
1 small tomato, seeded and chopped
1/4 cup crumbled feta cheese
12 pitted kalamata olives, quartered

1. Preheat oven to 400 degrees.  In a medium, nonstick skillet, cook ground beef, onion, and garlic until meat is browned; drain off fat.  Stir tomato sauce and rosemary into meat mixture in skillet.  Bring to boiling; reduce heat.  Simmer, uncovered, for 2 minutes.
2. Carefully split pita bread rounds in half horizontally; place pita halves, rough side up, in a single layer on a large baking sheet.  Bake for 3 to 4 minutes or until lightly toasted.
3. Top toasted pita bread with meat mixture; sprinkle with mozzarella cheese.  Bake for 2 to 3 minutes more or until cheese is melted.  Remove from oven.  Top with spinach, tomato, feta cheese, and olives; serve immediately.  Makes 4 servings.

Cheddar Biscuits

This is delicious, and has no sugar.  The original recipe called for 2-3 Tbl of cracked pepper, but Bart knocked my grinder behind the stove while trying to get out the salt grinder that I had knocked behind the stove.  So I used a generous sprinkling of Trader Joe's 21 Seasoning Salute.

4 c bread flour
2 Tbl baking powder
1/2 tsp salt
1/2 cup shortening
1/2 cup butter
1 1/2 c grated sharp cheddar cheese
1 Tbl 21 Seasoning Salute from Trader Joe's
1 1/2 c milk
1 egg
1 tsp water

Preheat oven to 400 degrees.  Lightly grease a bundt pan.  Set aside.  In a large bowl, stir together flour, baking powder, and salt.  Using a pastry blender, cut in shortening and butter until mixture resembles coarse crumbs.  Add cheddar and seasoning; mix well.  Make a well in the middle of the flour mixture, and add the milk all at once; stir just until moistened.
Knead by hand in the bowl until just mixed completely, but no more.  Pat into bundt pan.  In a small bowl, whisk egg and water.  Pour over batter.  Bake for 18 - 22 minutes.  Serve warm.

Breakfast Casserole

4 cups cubed, day-old bread
2 cups (8 oz) shredded mexican  cheese
10 eggs
4 cups milk
1/2 tsp Adobo
Salt
1 tsp dry mustard
1/2 cup diced asparagus
10 slices bacon, cooked and crumbled
1/2 cup mushroom slices

Butter a 9x13 inch pan.  Arrange the bread cubes in the prepared dish and sprinkle with the cheese.  In a large bowl combine the eggs, milk, dry mustard, salt and Adobo.  Pour the mixture over the cheese and bread.  Sprinkle with asparagus, bacon and mushrooms.  Cover and refrigerate overnight.

Bake uncovered in a 325 degree oven for 30 minutes.  Remove from the oven, form a tent over the baking dish with foil to prevent burning, and return to the oven for 30 minutes.  Let the casserole cool for 10 minutes before serving.  Cut into squares.  Serves 10.

This would be great to serve at the family reunion in Minnesota.

Salmon Chowder

1/4 cup olive oil
1 bunch green onions, chopped
1 or 2 cloves garlic, crushed
  1/2 cup slice or chopped celery
1 quart fish stock (canned clam juice)
1 28 oz can tomatoes with basil
Handful chopped celery leaves
1 Tbl basil
1 Tbl oregano
1 bay leaf
1 Tbl lemon juice
salt and pepper
2 cups left-over cooked salmon

In a large soup pot heat the olive oil over medium heat.  Add the onions, garlic, and celery.  Stir and cook until the onions are limp.  Add the fish stock, tomatoes, celery leaves, basil, oregano, bay leaf, lemon juice, salt, and pepper.  Bring all to a boil, and simmer for 15 minutes.
    Add the cooked salmon, stir, and simmer for a few minutes.  Serve in large heated soup bowls.
By Chef David Lesh, Gustavus Inn Alaska - from Country Inn and Bed & Breakfast Cookbook, which Renee Boone gave me when I was babysitting for Michael and Nikki. in the early 1990s.

Stir-Fried Peas

2 cups snow peas
1 Tbl oil
1 large onion, sliced
4 oz mushrooms, sliced
2 chicken bouillon cubes
Water
1 Tbl cornstarch
1/2 tsp sugar
2 Tbl soy sauce

Wash the peas and remove the ends.  Heat the oil in a large skillet.  Add the onion, celery, mushrooms, and peas.  Cook until the onion is translucent, stirring constantly.  Add the chicken bouillon plus enough water to make 1/2 inch depth in the skillet.  Boil for 3 minutes.  Dissolve the cornstarch and sugar in the soy sauce and add to the pea mixture.  Stir until thick and remove from the heat.  This is good served with rice.

Pierogies

When we buy the frozen pierogies, like potato and onion, for example, we bake them.  Irene first had them this way at Saige Perry's, and learned how to make them for us.
Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper.
Put frozen pierogies on sheet and brush both sides with oil, like olive or peanut oil.
Bake for about 15 minutes.
Flip and sprinkle with seasoning.  We love the Greek Seasoning.
Bake for 5 more minutes, until light brown.

Chocolate Cinnamon Buns

3/4 cup lukewarm water
1/4 cup sugar
1 Tbl yeast

2 1/4 to 2 1/2 cups bread flour
1/3 cup cocoa
1/4 cup Canola oil
1 tsp salt
1 egg

1 Tbl butter, softened
1 1/2 tsp cinnamon
1 Tbl sugar
1/2 cup chopped nuts - pistachios, almonds or pecans

3/4 cup sifted confectioner's sugar
Milk or cream

In a large bowl combine the water and sugar.  Add the yeast.  Let the mixture stand until foamy, about 10 minutes.  Add 1 cup of flour, the cocoa, oil, salt, and egg.  Stir vigorously, about 200 strokes.  Gradually stir in 1 1/4 to 1 1/2 cups of flour, until a soft dough forms.  Knead the dough in KitchenAide until smooth.  oil and cover.  Let the dough rise in a warm place until very light and almost doubled.
     Grease a 9x13 inch pan.  Punch down the dough and turn out onto a floured surface.  Roll into a 9x12 inch rectangle.  Spread with softened butter.  Sprinkle cinnamon, 1 Tbl of sugar and the nuts over the butter.  Roll the dough jelly-roll fashion, beginning with a long edge.  Pinch the edges together.  Cut into 12 pieces and place the rolls in the greased pan.  Cover and let the rolls rise in a warm dry area until very light and almost doubled.
     Bake the rolls in a 375 degree oven for 20 minutes.  Combine the confectioners'sugar with enough milk or cream to make a spreadable glaze and frost the rolls while still hot.  Makes 12 buns.

Cream Cheese Coffee Cake

This is so delicious!  I made it as Christmas gifts one year.  It seriously tastes like it came from a fancy bakery.

1 cup (8 oz) sour cream
1/2 cup sugar
1/2 cup butter
1/2 tsp salt
2 Tbl yeast
1/2 cup warm water (110 to 115 degrees F)
2 eggs, beaten
4 cups flour

Filling:
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
1 egg, beaten
2 tsp vanilla
1/8 tsp salt

Glaze:
1 1/2 cups confectioner's sugar
1/4 cup milk
1 tsp vanilla

Toasted sliced almonds

In a saucepan, mix and heat sour cream, sugar, butter, and salt.  Cook over low heat 5-10 minutes, until well blended.  Cool to room temperature.  In a bowl, mix water and yeast.  Add sour cream mixture and eggs.  Mix well.  Add flour gradually.  Dough will be very soft.  Refrigerate overnight.
Next day: combine filling ingredients.  Divide dough into 4 pieces.  Roll out each piece into a 12x8 inch rectangle.  Spread 1/4 of filling onto each rectangle, to within 1 inch of edge.  Roll up from long side, jelly-roll style.  Pinch sides and ends to seal.  Place seam-side down on greased baking sheets.  Cut 6 X into top of each.  Cover and let raise 1 hour.  Bake at 375 for 20-25 minutes or until golden brown.  Cool on baking sheets.
Combine first 3 glaze ingredients and drizzle over loaves.  Sprinkle with almonds.  Store in the refrigerator.