FC: Recipes for Sam | Recipes for Sam
1: Dear Sam, | Dear Sam, This is a cookbook filled with recipes and love, from the special women in your life on the occasion of your bridal shower on April 23, 2011. Enjoy! With love, Val xx
2: Chocolate Beet Cake Katie Butterill | Note: This is a very large recipe. A half recipe of this cake makes one 9"x13" cake or about 20 cupcakes. | Step 2: 8 oz. pureed beets (boil or steam beets, peel and puree) 10 oz. vegetable oil 6 eggs 2 tsp. vanilla extract In a separate bowl, whisk ingredients together and slowly add to above mixture. Careful not to cook eggs. Note: To make it a spice cake, sub out a bit of oil, and add in more molasses than the amount of oil. | Step 1: 5 oz. cocoa powder 14 oz. sugar 14 oz. brown sugar 20 fl. oz. boiling water In large bowl, dissolve sugars and cocoa in boiling water (with whisk). Let cool slightly. Note: To make the cake a bit more beet-coloured, add a bit less cocoa and add extra flour in Step 3. | Step 3: 20 oz. sifted all purpose flour 1 1/2 tsp. baking soda 1 1/2 tsp. baking powder 1/2 tsp. salt Sift and whisk dry ingredients in separate bowl. Then add dry ingredients to above mixture and mix with whisk until well-blended. Note: For a half-recipe spice cake, add about 2 tsp. cinnamon, 1/2 tsp. nutmeg, and 1 tsp. ground ginger.It's also delicious to add nuts or chocolate chips at this step. | Step 4: Pour mixture into greased & floured 9"x13" cake pan (or cupcake pan). Bake at 350 until a cake-tester comes out clean - generally about 30-40 minutes.The cake is tasty as is, but also delicious with cream cheese frosting or dusted with icing sugar.
3: Life is short...eat dessert first! | Double Tree Hotel Cookies Melissa Van Wert | Servings: 20, Prep Time: 30 minutes Directions: Grind oats in a food processor or blender until fine. Combine ground oats with flour, baking soda, salt and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops 2 inches apart. Bake at 350 for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. | Ingredients: 1/2 cup rolled oats, 2 1/4 cups all-purpose flour, 1 1/2 tsp. baking soda, 1 tsp. salt, 2 eggs, 1/4 tsp. cinnamon, 1 cup butter - softened, 3/4 cup brown sugar - packed, 1 1/2 tsp. vanilla, 3/4 cup sugar, 1/2 tsp. lemon juice, 3 cups semi-sweet chocolate chips, 1 1/2 cups chopped walnuts
4: Gingerbread Man Cookies Jaclyn Hicks | Ingredients: Cookies 3 1/4 cups sifted all-purpose flour 3/4 teaspoon baking soda, 1/2 cup dark-brown sugar, packed 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened), 1 Tbsp ground ginger, 1 Tbsp ground cinnamon, 1/2 teaspoons ground cloves, 1/2 teaspoon ground nutmeg, 1/4 teaspoon finely ground black pepper, 1/2 teaspoon salt, 1 large egg, 1/2 cup unsulfured molasses Optional: raisins, chocolate chips, candy pieces, frosting Royal Icing 1 egg white, 1/2 teaspoon lemon juice, 1 3/4 cup confectioners sugar (powdered sugar) | Directions: 1 In large bowl, sift together flour, baking soda, and spices. 2 In electric mixer fitted with paddle attachment, cream butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add flour mixture; combine on low speed. Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temp for 5-10 minutes. If after refrigerating dough feels too soft to roll-out, work in a little more flour. 3 Heat oven to 350. Place a dough third on large piece of lightly floured parchment paper or wax paper. Using rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out cookies in desired shape. Press candy pieces in center of each cookie as "buttons". 4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit few minutes and then use metal spatula to transfer cookies to wire rack to cool. Decorate as desired.Makes 16 5" cookies. Royal Icing Mix egg white and lemon juice with third of sugar, heat in microwave until mixture's temp is 160F. Then remove from microwave, and beat in remaining sugar until stiff peaks form. Fill piping bag with icing, or use plastic sandwich bag.
5: Frosty Fruit Squares - Grandma Pilar | Ingredients: 1/4 cup sugar 2 tbsp flour 1 cup honey 2/3 cup lemon juice 2 beaten eggs 2 14-ounce cans fruit cocktail, drained, 2 cups ripe banana slices 2/3 cup diced orange sections, 1/2 cup halved maraschino cherries 2 cups heavy cream, whipped, 3 cups mini fruit-flavoured marshmallows Directions: In saucepan, combine sugar, flour, and honey; bring to boil. Cook 1 minute, stirring constantly. Gradually stir lemon juice into egg, then blend in small amount of honey mixture. Return to remaining hot mixture. Bring just to boiling, stirring constantly. Remove from heat. Cool. Stir in fruits; fold in whipped cream. Pour into 11"x9" dish.Freeze firm.Remove from freezer 15-20 minutes before serving (easier to cut into squares). Serves 12.
6: 1/3 cup melted butter 1/2 cup brown or white sugar 2 cups graham wafer crumbs Combine and press into a 9 x 9 x 2 inch glass pan or pie plate. Reserve 1/4 cup of crumbs for topping. 1/2 cup butter 1 1/4 cup icing sugar 2 eggs | Cream butter with mixer. Gradually add icing sugar while beating. Add eggs one at a time. Beat well until light and fluffy. Spread over crumbs. Chill. | 1/3 cup white sugar 3 tablespoons cornstarch 1/4 teaspoon grated orange rind 1 carton 15 oz frozen raspberries – thawed – with juice | Cmbine in saucepan. Cook stirring constantly until clear and thickened. Cool. Sread over creamed mixture. Sprinkle with reserved crumbs. Garnish with whipped cream. | 9 Servings. Best served day it’s made. Do not freeze. Can use frozen strawberries. | Rose Jevons' Raspberry Ribbon
7: For crust: In medium mixing bowl, mix flour & sugar using pastry blender or fingers. Cut in butter until crumbly. Press into 9" square cake pan or 8" pan for thicker crust & filling. Bake in pre-heated oven at 350F for 15 minutes. Let cool 10 minutes. For filling: In medium bowl, stir butter & eggs. Stir in sugar, flour, baking powder, vanilla & salt. Stir in raisins. Pour over base. Bake in pre-heated oven at 350F until top springs back when lightly touched,about 20-25 minutes. Let cool in pan on rack. Cut into squares. Makes 16 squares. Love always, Auntie Marie | Filling: 2 tblsp unsalted butter, melted & cooled 2 large eggs, lightly beaten 1 cup packed brown sugar 2 tblsp all-purpose flour 1/2 tsp each: baking powder & pure vanilla extract pinch of salt 1 & 1/2 cups raisins | Crust: 1 cup all-purpose flour 1/4 cup granulated sugar 1/2 cup cold unsalted butter | Auntie Marie's Butter Tart Squares
8: Crust (Save extra for topping) Combine flour, salt, cinnamon and sugar in medium bowl. Cut in butter until looks like coarse meal. Add water, toss evenly until moistened, gather into bowl, roll into circle and line plate. Filling Preheat over to 450F. Combine apples, sugar, flour, vanilla and salt. Mix well and spoon into crust. Bake 10 minutes and then reduce heat to 350F; continue baking until filling is slightly puffed and golden brown- about 40 minutes. If the edges brown too quickly, cover with foil. | Crust: 1 1/3 cup flour 1/4 cup sugar 1/2 tsp salt 1/2 cup + 2 Tbsp Lard 1/4 cup water | Filling: 8 Macintosh Apples, peeled, cored, sliced 1 cup brown sugar 1/3 cup all-purpose flour 2 tsp vanilla 1/2 tsp salt | Apple Pie Carling Robertson
9: Cream of Brie Soup & Mushroom Duxelles Faye Ling | Cream of Brie Soup 3 shallots, chopped 2 tbsp butter, 2 tbsp flour, 2 cups milk, 1/2 cup white wine (or just add more broth) 1 cup chicken broth 3/4 pound brie, trim off rind and cut into cubes salt and pepper Mushroom Duxelles 8 ounces white mushrooms, sliced into sticks 1 shallot, finely chopped 2 tbsp olive oil, 2 tbsp chopped fresh chives, 1/2 cup white wine (or balsamic vinegar) 1 pinch salt and pepper | Cream of Brie Soup 1.In large saucepan over low heat, cook shallots in the butter for about 10 minutes. Sprinkle with flour and cook for about 1 minute, stirring constantly. Deglaze with wine and reduce until thicken. Add milk and broth. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat. Add cheese and let melt for 1 minute. 2.In a blender, purée soup until smooth (or whisk well). Adjust seasoning. 3.Serve in small bowls, garnish with mushrooms. Mushroom Duxelles 1.In a skillet over medium heat, brown mushrooms and shallot in oil. Season with salt and pepper. Deglaze with the wine (or balsamic vinegar). Bring to boil and reduce until nearly dry. Add the chives.
10: Ingredients 1 small butternut squash (about 1 pound) 1 large shallot 2 tablespoons olive oil 1 1/2 teaspoons curry powder 1/2 cup walnuts 1/3 cup lentils 2 tablespoons chopped fresh cilantro sprigs fresh lime juice to taste (optional) | Lentils with Butternut Squash and Walnuts Lisa Leinveer | Preparation Preheat oven to 425F. Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes. Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender. While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl. To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.
11: 1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels. 2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side. 3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed. 4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced. 5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table. | Tofu Triangles: 1 carton firm tofu, drained 2 tablespoons peanut or sesame oil, for frying 2 scallions including the greens, thinly sliced on the diagonal 1 tablespoon toasted white or black sesame seeds | The Creamy Nut Butter Sauce: 1/4 cup regular soy sauce 1 tablespoon tamari 1/4 cup sesame paste, peanut butter, or cashew butter 2 tablespoons rice wine vinegar 2 tablespoons white or light brown sugar 1/2 teaspoon red pepper flakes or chili oil 2 scallions, finely chopped 1/3 cup water or stock Pinch salt | Tofu Triangles in Nut Butter Sauce Kym Nacita
12: Directions Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. | Description: Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist. | Ingredients 3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar | 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted cooking spray | Pancakes - Cailey Ross
13: Egg in a Nest - Valerie Foulkes | Ingredients: 1 egg white 1 egg yolk 1 slice buttered toast salt & pepper Directions: Pile stiffly beaten egg white on a slice of lightly buttered toast. Make a depression in center of egg white and drop unbeaten egg yolk in it Sprinkle with salt and pepper Brown in slow oven, 325 degrees. Just let the egg white get a little brown and crispy. You don't want the egg yolk to harden. For a 2 egg serving, 1 piece of toast is still okay.Just pile the egg white well around the yolks.
14: Ingredients 2 small cooking onions, chopped 2 stalks of celery, chopped 2 tbsp butter 1 tbsp olive oil 1 pound lean ground beef 1 tspn salt Pinch or so of ground pepper 1 tspn granulated sugar 2 tbsp powdered chicken stock base 1 tbsp tomato paste 3-4 medium tomatoes peeled and chopped (Ruth’s secret: Slice each tomato in half. Over a bowl (to catch the juice), grate each half with a cheese grater until you are just left with the skin. Discard the skin. This is easier than peeling and chopping.) 1 small can (156ml) of V8 vegetable cocktail Tabasco sauce Worcestershire sauce 2 whole cloves 1 bay leaf Pinch each: dried basil and oregano Enough spaghetti for 4. (Vanessa’s secret: spaghettini tastes better.) | Vanessa Valenzuela's Favourite Meat Sauce with Spaghetti | In a large pot, cook onion and celery in hot butter and oil until tender. Add ground beef, salt, pepper to taste, sugar, chicken stock base and tomato paste. Cook until meat has browned. | Meanwhile, cook spaghetti(ni) in boiling water with a touch of salt and olive oil, until tender. Drain and serve with sauce. *This will make enough sauce for about 6-8 serving. You will have extra sauce if it’s just the two of you. Please save the remaining sauce for Vanessa to enjoy! | Add grated tomatoes, V8, oregano and basil. Cook uncovered at medium heat for about 1 hour. When the sauce starts to boil (sometime during that hour) add 3 drops each Tabasco and Worcestershire sauce, bay leaf and cloves. Let cook for the rest of the hour or until sauce becomes thick. Before serving, remove bay leaf and cloves. Hunting for the cloves can be annoying, so make Eric do it!
15: Aunt Ruth's Famous Lasagna Ingredients 1/2 pound lean ground beef, 1/2 hot Italian sausage (remove sausage casing), 2 small cooking onions, chopped, 3 cloves of garlic, minced, 1 can (16 ounces) crushed tomatoes, 1 can (156 ml) tomato paste, 1 tsp of dried basil, crushed, 1 pack fresh sliced mushrooms (about 6-8 mushrooms if you want to slice them yourself), 2 eggs, 1 pound cream-style cottage cheese (you can also blend regular cottage cheese until creamy), 2 tbsp chopped parsley, 1/2 tsp salt, 1/2 tsp pepper, 8 ounces of uncooked lasagna noodles, cooked, rinsed and drained, 2 cups of shredded cheddar cheese, 3 cups of shredded mozzarella cheese (mix this with the cheddar) Method Cook meats, onion and garlic in a large skillet over medium-high heat until meat is brown, stirring to separate meat; drain fat. Add crushed tomatoes, tomato paste and basil. Reduce heat to low. Cover; simmer for 15 minutes, stirring often. Add sliced mushrooms, cover and simmer for another 15 minutes, stirring from time to time. Set aside. Beat eggs in large bowl; add cottage cheese, parsley, salt and pepper. Mix well. Place 1/2 of the noodles in bottom of greased 13x9-inch pan. Spread 1/2 of the cottage cheese mixture over noodles, then 1/2 of the meat mixture, then 1/2 of the cheddar & mozzarella cheese mix. Repeat all layers in same order. Bake in 375F oven 40 to 45 minutes or until bubbly. Let stand 10 minutes. *Serve with mixed salad and garlic bread.
16: Mushroom Broiled Tilapia Sue Hicks | 2 cups thinly sliced white mushrooms, 2 green onions, thinly sliced, 1/3 cup light mayonnaise, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, 1 tsp grated gingerroot, 1/4 tsp each salt & pepper 4 tilapia fillets (about 1 pound/454gm) In bowl, mix together mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt & pepper; set aside. Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes. With lifter, turn fish over; spread mushroom mixture evenly over fish. Broil until mushroom mixture is golden brown and fish flakes easily when tested,about 5 minutes. | Mom | Mushroom Broiled Tilapia | 4 | Broil | 10 min.
17: 20 small tortilla shells (2 per person) 10 boneless/skinless chicken breasts 2 cloves garlic 2 cups sour cream 1 cup shredded cheddar cheese Cube and cook chicken - add spice, salt, pepper, garlic - whatever other spices you like. When chicken is cool, add sour cream and cheese. Put cup or more on tortilla shell and wrap up like a crepe. Put a bit of tomato sauce on the bottom of a 9x12 pan, and then put wraps in a dish. Use 2 dishes for 10 people. Cover with sauce. Cover and bake until bubbly – then add more cheese – and cook till cheese looks great. As for the sauce - be creative. I tried: Brown 2 onions – then coat with 3 tbsp flour Add 1 cup of chicken stock to get a thicker sauce Add 2 cans of diced tomatoes and can of cream of chicken soup – to make it a bit creamy. Spices added – chili peppers, salt, pepper, cumin (give a bit of an earthy – Mexican flavour) You can also use your favourite tomato sauce. Or you can add fresh jalapeno peppers – they gave the sauce a nice zing. Enjoy! | Chicken Enchiladas Mary Muller
18: Tangy Meatloaf - Phyllis Foulkes | Stir wet mixture into meat mixture. Press into a 9 x 5 x 3 inch metal or glass loaf pan. Bake in preheated 350 F oven for one hour. The meat can be any combination of ground veal, beef, sirloin, or pork. Tastes better with at least a combo of two meats of your choice. If you buy fresh (not frozen) meat, you can make the meat loaf for dinner and freeze the remainder. Don’t freeze if using already frozen meat. | Combine 1 1/2 pounds lean ground beef 1/2 cup grated cheddar cheese 1/4 cup rolled oats 1 cooking onion finely chopped 2 tbsp chopped fresh parsley or 1 tbsp dried parsley/Italian seasoning | Mix together in measuring cup 1/3 cup ketchup 1 egg 1 tsp salt 1 tsp Worcestershire Sauce 1/2 tsp pepper
19: Bottomless Bowl Chicken Lasagna - Heather Foulkes | Ingredients 1 tbsp olive oil 6 boneless, skinless chicken breast halves, cut into 3/4-inch cubes 2 large carrots, peeled and shredded 1 1/2 cups sliced mushrooms 1 small yellow onion, diced 3 cups chicken broth 1 (28oz/796ml) can diced tomatoes 1 cup tomato sauce 1 tsp dried oregano 1/2 tsp dried basil 1/4 tsp salt 1/4 tsp freshly ground black pepper 6 oven-ready lasagna noodles, broken 1 1/2 tsp cornstarch 1 cup ricotta cheese 1/2 cup shredded mozzarella cheese 1/4 cup freshly grated Parmesan cheese | Directions 1) Heat the olive oil in a large soup pot over medium-high heat. Sauté chicken for 4 minutes until lightly browned. Stir in carrots, mushrooms and onions, cooking an additional 4-5 minutes. 2) Add broth, diced tomatoes with juice, tomato sauce, oregano, basil, salt and pepper. Bring to a boil over high heat. Reduce heat to medium-low and cook covered for 5 minutes. Turn heat to high and return to a boil. Add lasagna noodles and simmer over low heat for 20 minutes or until tender. 3) In a small bowl, combine cornstarch and a ladle of liquid from the soup pot. Mix to combine and stir into pot, thickening the broth. 4) Spoon the stew into bowls and top each serving with ricotta, mozzarella and Parmesan. Serves 6.
20: Desserts Chocolate Beet Cake Double Tree Hotel Cookies Gingerbread Man Cookies Frosty Fruit Squares Raspberry Ribbon Butter Tart Squares Apple Pie Soup Cream of Brie Soup & Mushroom Duxelles Sides Lentils with Butternut Squash and Walnuts Tofu Triangles in Nut Butter Sauce Breakfast Pancakes Egg in a Nest Main Dishes Meat Sauce with Spaghetti Lasagna Mushroom Broiled Tilapia Chicken Enchiladas Tangy Meatloaf Bottomless Bowl Chicken Lasagna | Katie Butterill Melissa Van Wert Jaclyn Hicks Grandma Pilar Rose Jevons Aunt Marie Carling Robertson Faye Ling Lisa Leinveer Kym Nacita Cailey Ross Valerie Foulkes Vanessa Valenzuela Aunt Ruth Sue Hicks Mary Muller Phyllis Foulkes Heather Foulkes | Index