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Food For Thought

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Food For Thought - Page Text Content

S: Food For Thought

FC: Food for Thought A Quotable Cookbook by the Talented Chefs and Brainy Intellectuals of the West Hartford Public Library

1: While the pot boils, friendship endures.

2: Dee’s Recipe for a Perfect Party 1 fabulous color scheme, seasonally adjusted to delight the guest of honor 1 clever theme chosen to highlight the specific occasion 1 or more spectacular centerpieces, depending on the number of tables Party favors matching the theme and color scheme -- (you may need a glue gun for these) 1 spectacular party dress and matching shoes with lots of bling! | “Spring is nature's way of saying, "Let's party!" Robin Williams | Until further notice, Celebrate Everything!

3: Karen's Blueberry Pomegranate Margarita INGREDIENTS 1 oz Lowland white tequila (Partida or Herradura) 1 oz blueberry pomegranate juice 1/2 ounce triple sec juice of half a lime MIXING NOTES Combine all ingredients in a cocktail shaker. Shake hard with ice. Strain over fresh ice. Garnish with a few blueberries. | I don’t cook! Why cook when you can drink? Karen Polmatier

4: Rose's Summer Salsa 1 can black beans, drained and rinsed 1 can corn, drained 1 ripe avocado chopped 1/2 red onion chopped 2-3 tomatoes chopped salt and petter 1/4 cup balsamic vinegar 1/2 cup olive oil This is always popular. It makes a lot so I usually buy 2 bags of "scoops" chips. With a bunch of healthy ingredients, you can almost convince yourself that it's good for you!

5: Ann Marie's Baked Potato Soup 6 large baking potatoes, peeled and cut into inch cubes 1 large onion chopped 3, 14 oz. cans chicken broth 1/4 cup butter 2 1/2 tsp. salt 1 1/4 tsp ground black pepper 1 cup half and half 1 cup shredded cheddar cheese 3 tbsp. chopped chives Toppings: cooked and crumbled bacon, shredder cheddar cheese. sour cream Stir together potato cubes and the next 5 ingredients into a 5 quart slow cooker. Cover and cook on high for 4 hours or low for 8 hours or until potatoes are tender. Mash mixture until potatoes are coarsely mashed and soup is slightly thickened. Stir in 1 cup half and half, 1 cup cheese and chopped chives. Serve with desired toppings. | I don't think any day is worth living without thinking about what you're going to eat next at all times. Nora Ephron

6: Kim's Hawaiian Beachcomber's Salad 8 oz. canned tuna 1/2 cup diced celery 2 tablespoons chopped gherkins 1 medium banana sliced 2 small slices pineapples diced, plus 2 tablespoons juice 2 tablespoons mayo 1 tsp dry mustard 2 cups shredded lettuce Combine all ingredients except lettuce. Mix thoroughly and evenly into 2 large shells or salad bowls holding lettuce. Let all thy joys be as the month of May, And all thy days be as a marriage day. ~Francis Quarles

7: Angela's Raw Kale Salad with Tamari-Roasted Almonds 2 tablespoons olive oil 1 tablespoon tamari 1 teaspoon sesame oil 4 teaspoons rice vinegar 1 teaspoon maple syrup 1 and 1/2 teaspoons minced ginger 12 leaves lacinato kale, stemmed and sliced into very thin ribbons 1/4 cup tamari-roasted almonds, roughly chopped In a large salad bowl whisk together olive oil, tamari, sesame oil, rice vinegar, maple syrup and ginger. Add the kale and mix well. Marinate for at least an hour. If you want it a little more fancy, sprinkle with the tamari-roasted almonds. Tamari-Roasted Almonds Roast raw almonds in a hot dry skillet, stirring frequently, until they start to brown. Pour in a few tablespoons of tamari and stir until the tamari is stuck to the almonds. Toss over the Kale Salad. | Joan's Broccoli Salad 1 lg. bunch fresh broccoli (raw) 1/2 c. raisins 6-8 strips bacon - crisply cooked & crumbled 1/2 c. or less chopped onion 1/2- 1 c chopped walnuts 1 c. mayonaisse 1/4 c. sugar 2 tsp. vinegar Cut floweretts and tender parts of stalks into bite size pieces. Mix all ingredients well. Refrigerate and allow flavors to blend at least 1 hr. before serving. (Even better the next day.)

8: Dayna's Baked Sweet Potato Clean potatoes with water and pat dry with a paper towel. Using a metal fork poke a few holes in each potato. Rub potatoes with vegetable or canola oil. Wrap potatoes in tinfoil. Bake at 400 degrees for 50-60 minutes, until soft. Let potatoes sit 8 minutes unwrap from tinfoil and cut lengthways. Serve with the following toppings. COMBINATION #1 Blue Cheese or Feta Chopped Scallions Ground Pepper Steamed Asparagus or Broccoli COMBINATION #2 1 Tablespoon of Salsa Chopped Cilantro 1/8-Teaspoon Lime Juice Shredded Sharp Cheddar Cheese (optional) COMBINATION #3 Chopped Cherry Tomatoes Pesto Sauce Grated Parmesan Cheese | “My idea of heaven is a great big baked potato and someone to share it with.” ~~ Oprah Winfrey

9: Aggie's Simple Salmon Yield: 4 servings (Parents Magazine, August 1990 issue) 3 Tablespoons reduced-sodium soy sauce 1/4 cup honey 3 Tablespoons bottled oil and vinegar salad dressing 2 Tablespoons lemon juice 4 small salmon steaks, about 1 inch thick (about 2 lbs total weight) In a small bowl combine soy sauce and honey. Stir in oil and vinegar dressing and lemon juice. Place salmon in one layer, in a glass-baking dish. Pour marinade over steaks, coating both sides with marinade. Cover and refrigerate 1 to 3 hours. Prepare grill according to manufacturer’s directions, and oil grill well. Grill salmon steaks 4” to 5” over medium hot coals, covered 5 to 6 minutes per side, brushing occasionally with any marinade remaining in glass baking dish. Fish is done when it is lightly browned and flakes easily with a fork. Serve with lemon wedges if desired. To oven broil: Preheat oven broiler. Place salmon on well oiled cold broiler pan rack. Broil 4” to 5” from heat source 3 to 4 minutes per side, brushing occasionally with marinade. | Love is a choice-not simply, or necessarily, a rational choice, but rather a willingness to be present to others without pretense or guile. Carter Heyward, Our Passion for Justice (1984)

10: Jeanne's Chicken Burritos 1 package boneless chicken breasts, about 2-3 lbs, trimmed of any fat 1 medium to large diced onion 2 cloves of mashed garlic 1 15oz can diced tomatoes (fire-roasted or plain OR in summer, use 4 medium fresh tomatoes) 3 chili peppers, long green or combination including jalapeno Put all the above in a crockpot, add some chili powder and cumin no more than 1 tsp each,1/2 teaspoon sea salt and some freshly ground pepper. Let cook on low 8-10 hours. Cool to lukewarm. Prepare work station to include: Large skillet, 2-3 packages of flour tortillas in whatever size you prefer, a dish holding grated sharp cheddar cheese, 1-2 cups or so, one jar of good salsa, mild or medium with spoon, and a lightly greased 13x9 or larger pan such as lasagna pan for your finished product. | Put heat under skillet on at medium to start, lower as pan heats up. Take one tortilla, lay in pan, no grease needed, remove when pliant, about a minute or so. Lay down on counter, add a large scoop of crockpot chicken filling, right in the middle, top with spoonful of salsa and a large pinch of cheese, 1 or 2 tablespoons. Fold sides toward middle, overlapping, then tuck in the other two ends, place burrito in greased pan, fold-side down. Repeat with rest, putting in the next tortilla as you begin filling the warmed one. This is the most labor-intensive part of procedure. Put pan in oven when done at 350 degrees, bake for 30-35 minutes. Burritos will be slightly golden. This recipe can be frozen, either the filling only or the entire batch arranged in pan. Bake as you would a frozen lasagna, paying attention so that time is extended but not for too long. If you cover with foil, you will have a softer result, we prefer crispy. If the chicken filling looks soupy, I throw in a handful of uncooked barley and that soaks up the extra liquid, along with giving you more nutrition, so just look at it towards the end, see if it needs that extra touch.

11: Jeanne's Smothered Chicken Burritos: CB's Green Chili Pork 3 lbs pork chops or shoulder steaks 3-4 tablespoons of flour mixed with 1/2 teaspoon or so of salt and several sprinklings of fresh black pepper 1 medium to large onion, diced 2-3 tomatoes (try to use fresh, they're so much better than canned in this) 6-12 green chili peppers, seeded and chopped 2 cloves garlic mashed or minced Cut the pork into small cubes, saving the big pieces of bone left. (This is the hardest part of the procedure, once you've done this, it gets easier!) Put flour, salt and pepper in a bag and shake meat cubes inside till coated fully. In large pot, add enough olive oil to cover the bottom, let it get warm before adding pork. Brown meat, pushing the done pieces to edge and continuing to cook until all are done. Use more oil if necessary for the end of the batch. Add chopped onions, tomatoes, chili peppers and garlic. At once, cover all raw vegetables and cooked meat with water, about 2 inches above all listed. Add large bones, making sure that there aren't small pieces that will separate and look like meat to the unobservant. It is important to add the bones, the flavor is so much richer and calcium is leached from them into the stew through the acidity of the tomatoes. Just be aware that little pieces can look a lot like meat, so try to check out there are none that will cause problems to eaters later! Let this cook on low partially covered for two hours. Add more water if you need to, the flour from pork cubes will thicken the broth nicely and there should be some reduction as well. Add salt and pepper to taste. Remove bones and discard. Now you can choose to cover the pan of burritos with the green chili pork before placing it in the oven. Bake at 350 for the same amount of time, 30-35 minutes. Or you can simply serve it as an optional sauce for individuals at table. This meal has gotten rave reviews to everyone lucky enough to have eaten it!

12: Nancy's Arcadian Shepherd’s Pie Really yummy. I play around with it. You can increase the potatoes and eggs or use less meat. 1.5 lbs ground beef (chicken, turkey, pork) 2 onions, minced 3 Tbs oil 1.5 Tbs catsup 1 tsp Worcestershire sauce salt and pepper (to taste) 1 cup broth (beef, chicken) 2 Tbs flour 1 egg, separated some milk some butter garlic powder (to taste) 6 potatoes, peeled, boiled and mashed grated Parmesan cheese Brown beef and sauté onions in oil until golden. Mix meat with onions, catsup, Worcestershire, salt and pepper. Add flour and mix. Add broth and stir until thickened and then cook over low for 15 minutes. Beat egg yolk until light and egg white until stiff. Beat yolk, milk, butter, and garlic powder into mashed potatoes. Gently fold in beaten egg white. Put meat mixture into casserole and top with potatoes. Sprinkle with Parmesan cheese and bake at 350 until puffed and browned. Serves 4 | A good marriage is like a casserole; only those responsible for it really know what goes in it. Source: Unknown

13: I enjoy cooking with wine; sometimes I even put it in the food I'm cooking. Julia Child This is a tried and true QUICK meal to impress guests and still have lots of time to spend chatting with them. Combine the chutney mixture ahead of time along with all the chopped items - even pre-cook the apricots and just heat up the skillet at serving time to cook the shrimp. For the 5 minutes they cook, I put lemon rice on a large platter, and voila, arrange the shrimp mixture around it. Garnish with toasted almonds and lime wedges. If you like things spicier (this is an old recipe from the early seventies when our palates were not used to heat), add some cayenne or Thai chili sauce to taste. Be prepared to hand out the recipe and bon appétit! Pat's SHRIMP AND APRICOTS Serves 4 1 1/2 lbs shrimp 1 cup dried apricots or 2 cups fresh 1/4 lb butter 1 teaspoon salt 1/4 cup Major Grey chutney 2 tablespoons white wine vinegar 4 teaspoons minced garlic 1 large garlic clove, minced 1/2 teaspoon dried mustard or 1 teaspoon Dijon mustard 1/8 teaspoon ground cloves 3/4 cup finely cut scallions 1/2 cup toasted sliced almonds Lime wedges Shell and devein the shrimp. Cook dried apricots until barely tender (I just cook them in the butter first before adding shrimp). In a large skillet, sauté shrimp and apricots in 6 tablespoons butter until just covered with butter. Sprinkle with 1 teaspoon salt and pepper to taste. Combine chutney with vinegar, ginger, garlic, mustard, cloves, and add to the shrimp. Sauté for about 5 minutes or until shrimp are pink and firm. Stir in scallions. Transfer to serving platter, sprinkle with toasted almonds, and serve with lime wedges

14: Jae's Marinated Flank Steak Whisk together: 1/2 cup soy sauce 1/2 cup honey 1 tsp ground ginger 1 tsp garlic powder 1 tsp dry mustard Pour over flank steak; marinate at least one hour. Broil steak, 7 minutes per side for med. rare. Winter Chopped Salad 1 head radicchio, cored and finely chopped 2 heads romaine lettuce, leaves only, finely chopped 1 fuji, gala, or pink lady apple, peeled, cored, and diced 1 cup dried cranberries 1 cup pecans or walnuts, coarsely chopped 1 cup crumbled blue or fresh goat cheese | Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. It is the best friend of those engaged in literary pursuits.. Baron Justus von Liebig

15: Carol's Kukenpfeffer 1 pkg. chicken thighs 1/2 cup red wine 1 small onion, chopped 3 slices bacon, diced 1 celery rib, finely chopped 1/2 tsp. whole black peppercorns, crushed 1/2 tsp. thyme 1TBS lemon juice 1 tsp. flour Clean thighs, removing excess fat. Salt and sprinkle with crushed pepper, pressing it into the meet. Remove any excess pepper. Saute bacon in a heavy pot. When golden, remove to a paper towel and save to finish the dish. Fry the thighs in the hot bacon fat. As each is done, remove to a platter. Discard the excess bacon fat. Saute onion and celery until transparent. Sprinkle on the flour and cook a while. Add wine, the remaining pepper and thyme. Stir all together and return the thighs to the pot. Cover. Bring to a boil and then simmer gently for 1 hours. Remove the thighs to a warm serving platter. Turn up the heat and boil down the liquid to make a sauce. Return reserved bacon to pot and add lemon juice. Taste for seasonings and when sauce is reduced, pour it over the thighs. Garnish with chopped parsley and serve at once. | Marriage is the golden ring in a chain whose beginning is a glance and whose ending is Eternity. Kahlil Gibran

16: Bobbi's Manicotti This is my mom's manicotti recipie, except I kept the stuff I liked and changed the stuff I didn't. That doesn't always work in relationships, but when two people bring together the right combination of ingredients, the results can be delicious. Enjoy. Glenn 1/2 lb ground turkey 2-3 cloves of garlic, crushed 1 cup cottage cheese 1/2 cup of mayo 6 oz of shredded mozzarella 7 manicotti shells, cooked, drained 2 cups of your favorite sauce basil and oregano to taste Brown the turkey and garlic then drain the fat. Mix the cottage cheese, mayo, 4 oz of the mozzarella and then add the turkey and basil and oregano if using. Stuff the shells with the meat and cheese mixture and top with your sauce. Sprinkle the remaining cheese over the top and cover with foil. Bake for 15 minutes at 350, remove foil and bake for 10 more minutes.

17: Alex’s Pasta Sauce 1 1/2 lbs. hamburger 10 – 14 oz. mushrooms 1 med. yellow onion 1 med. green pepper 2 6 oz. cans of tomato paste 1 28 oz. can of tomatoes (either whole or diced) 2 garlic cloves (to your taste) Red wine (at least 1/2 cup) 1 bay leaf oregano,basil, tarragon, rosemary chili pepper/red pepper powder crushed red pepper 1/2 tbs olive oil parmesan cheese Slice the Mushrooms, chop Onion, and Green Pepper Brown the Hamburger Meat in Olive Oil. After it is browned, add a clove of Garlic and then add the Mushrooms. After the mushrooms are soft add Onions. After the Onions are cooked add another clove of Garlic then add Green Pepper. Put in the 2 6 oz cans of tomato paste and the 28 oz can of Tomatoes* and red wine stirring frequently. Add bay leaf and other spices in any order you like and simmer the sauce for at least 1 and 1/2 hours. Serve with grated Parmesan Cheese and Sprinkle crushed Red Peppers over the sauce. Each time you make the sauce it will be different depending on how it is made, this is not bad and you may find a combination of ingredients that suit your tastes better than other combinations. | Marriage is a wonderful institution ... but who wants to live in an institution? ~Groucho Marx

18: Pat's Pork Tenderloins with Fruit Sauce Makes 4 to 8 servings This tangy do-ahead dish is lovely served with orange slices on top, rice pilaf and mixed sautéed vegetables. 1/4 cup olive oil 2 Tablespoons soy sauce 1/3 cup apricot jam 1 teaspoon rosemary 1 1/2 teaspoons minced garlic 1 1/2 teaspoons grated orange rind 1/2 cup orange juice 1 1/2 teaspoon Dijon mustard 2 to 4 whole pork tenderloins 1/2 cup red wine vinegar Blend the olive oil, soy sauce, jam, rosemary, garlic, orange rind, juice and mustard in a food processor.Place the tenderloins in a shallow glass dish and pour the marinade over. Marinate, covered, in the refrigerator for 8 to 24 hours. Bring tenderloins to room temperature. Drain, reserving marinade. Place the tenderloins in a roaster. Preheat the oven to 450 degrees. Roast the tenderloins at 450 degrees for 20 to 25 minutes or until tender, turning once. (Alternately, place on a pre-heated grill – cover and cook about 15+ minutes. Turn and finish cooking.) Remove to serving platter. Sauce: Add vinegar to roaster. Deglaze over medium heat. Add the reserved marinade. Cook 3 to 5 minutes, stirring frequently.Slice the tenderloins 1/3 inch thick and serve with the sauce. Fruited Rice Curry Makes 6 servings Served with grilled pork tenderloin. 1 cup long grain rice 1 Tablespoon instant minced onion 2 teaspoons curry powder 2 beef bouillon cubes 1/2 teaspoon salt 1/4 cup dried fruit bits 2 Tablespoons golden raisins 1/4 cup blanched slivered almonds 2 cups water 2 Tablespoons butter Combine the rice, onion, curry powder, bouillon cubes, salt, fruit bits, raisins and almonds in a large saucepan. Add the water and butter. Bring to a boil. Reduce heat. Simmer, covered, for 20 minutes or until all the water is absorbed. . | People are like stained-glass windows. They sparkle and shine when the sun is out, but when the darkness sets in, Their true beauty is revealed only if there is a light from within. Elisabeth Kubler-Ross

19: Mary Ann's BEEF STEW WITH FENNEL 2 lbs beef for stew, cut into small thin slices or diced 2 slices bacon, chopped 1 stalk celery, chopped 1 small onion, chopped 1 tablespoon olive oil 1 teaspoon butter salt and pepper to taste 1/2 cup Chablis or Burgundy wine 1/2 tablespoon flour 2 tablespoons tomato paste warm water 1 clove garlic, minced 1 tablespoon chopped parsley 1/2 teaspoon fennel seed Placed chopped bacon, celery, and onion in a large sauce pan with the olive oil and butter, and brown. As soon as vegetables begin to color slightly add the meat - mixing with a wooden spoon now and then until meat and vegetables have browned thoroughly. Season with salt and pepper and pour wine all over. Mix and let wine reduce until almost evaporated. Sprinkle flour over meat, mix and then add tomato paste. Let cook 2 or 3 minutes, then add enough warm water to just cover meat. Cover pan, lower heat and cook until meat is tender and gravy is thickened. Mix the garlic, parsley, and fennel seeds together and add to the stew - mix well and let cook for another few minutes to absorb this flavoring. Arrange on serving dish, garnish with parsley if desired, and serve hot. Serves 4. | Love is the greatest refreshment in life. Picasso

20: Joan's Oven-fried Mushrooms 1/2 c. all-purpose flour 1/2 tsp paprika 1 c. soft bread crumbs 1/2 c. grated Parmesan cheese 2 tsp dried basil crushed 2 eggs, slightly beaten 2 Tbsp. milk 1 16 oz pkg. Campbell's Fresh mushrooms (or similar) 1/4 c. butter melted Preheat oven to 450 degrees F. Lightly grease 15 x 10 inch jelly-roll pan. In plastic bag, combine flour and paprika. In another plastic bag, combine crumbs, cheese and basil. In small bowl, combine eggs and milk. Shake mushrooms in flour mixture and dip in egg mixture. Shake in crumb mixture, pressing crumb mixture in mushrooms to coat. Arrange mushrooms cap-side down on prepared jelly-roll pan. Drizzle with butter. Bake 10 minutes or until golden brown.

21: Of course, it helps to like food - Nora Ephron Brenda's Blueberry Ketchup Great on burgers, and also terrific as a glaze on grilled salmon or served alongside barbecued chicken. Makes a veggie burger taste like a million dollars. Really likes sliced Vidalia onion and tomatoes along side any burger/roll item! 3 to 3 1/2 cups fresh blueberries 1 medium shallot, minced (about 2 tablespoons) 1 1/4 cups sugar ( I used less) 1/2 cup red-wine vinegar 2 tablespoons minced fresh ginger 1 tablespoon lime juice 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Place blueberries, sugar, vinegar, ginger, lime juice, salt and pepper in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into glass jars or a large bowl and refrigerate until chilled and thickened, about 4 hours. Makes 3 cups 4 3/4 hours (including 4 hours chilling time)

22: I've learned there are three things you don't discuss with people: religion, politics and the Great Pumpkin. Linus (Charles M. Schultz) On the other hand, its perfectly okay to discuss pumpkin muffins. | Martha's Muffins 3 1/2 cups flour 2 scant cups sugar 1 cup dried milk (1 envelope) 2 tsp. baking soda 1 1/2 tsp salt 2 tsp cinnamon 2 tsp nutmeg 1 cup vegetable oil 4 eggs 2 cups pureed pumpkin or 1 16 oz can with 2/3 cup water 1 cup dried cranberries (optional) Preheat oven to 350, Mix all ingredients together until well blended and batter is smooth and fairly soupy. Makes 2 9x5 loaves or almost 3 dozen muffins. I make muffins and bake for 25 minutes. Loaves take an hour. Remember to use muffin cups or grease the pans. To make blueberry muffins, substitute 2 cups unsweetened applesauce for pumpkin, 2 cups blueberries for cranberries, and omit cinnamon and nutmeg.

23: Candy's Toffee Cake 1 pint whipping cream 4 teaspoons cocoa 1 cup confectioners sugar 6 Heath bars –crushed Angel food cake Add coca and sugar to whipping. Cover and refrigerate overnight. Make (or buy) angel cake. Cut cake twice, making three layers. Whip cream to stiff peaks. Fold in broken candy bars. Fill layers and frost cake. | Life is short; eat dessert first! Candy Matthews

24: Carol's Blintz Souffle 1 dozen frozen blintzes (can use cheese or fruit or any combination) 1/4 lb. margarine 1/2 c. sugar 1 1/2 c. sour cream 1 T. vanilla 4 eggs Cinnamon Melt margarine and put on bottom of 9 by 13 baking dish. Put frozen blintzes in dish and sprinkle with cinnamon. Beat eggs and add sugar, sour cream and vanilla. Pour mixture over blintzes. Bake 350 for 30-45 minutes until it rises like a soufflé. Top with sour cream or cherry pie filling. | The only thing that will make a soufflé fall is if it knows you are afraid of it. James Beard

25: Judy's MAGIC BARS Ingredients 1/2 cup butter or margarine, melted 1 1/2 cups graham cracker crumbs 1 (14 ounce) can sweetened condensed milk 2 cups semisweet chocolate morsels 1 1/3 cups flaked coconut 1 cup chopped nuts Directions 1.Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. 2.Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. 3.Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature. | What counts in making a happy marriage is not so much how compatible you are, but how you deal with incompatibility. Leo Tolstoy | A happy marriage is a long conversation which always seems too short. Andre Maurois

26: Cynthia's One Bowl Coconut Macaroons 1 pkg. (14 oz.) shredded coconut 2/3 C. sugar 6 tsp. flour 1/4 tsp. salt 4 egg whites lightly beaten 1 tsp. almond extract 6 oz. semi-sweet chocolate chips PREHEAT oven to 325F. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. DROP by teaspoonful the coconut mixture into 36 mounds, 2 inches apart, on the parchment paper lined baking sheets. BAKE 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks and cool completely. MELT chocolate and drizzle across the top of each macaroon or dip one end of each macaroon. Allow chocolate to dry before storing macaroons in an airtight container at room temperature up to one week.

27: Janet's Sour Cream Cheesecake Crust 1 1/2 cups of vanilla wafer crumbs 3 TBSP flour 3 TBSP sugar 3/4 tsp cinnamon 6 TBSP melted Butter Blend with a fork and pat into a buttered 10” pie plate Filling 4 egg whites 1 cup sugar 3 8 oz pkgs of cream cheese 1 tsp vanilla Beat egg whites and sugar, adding the sugar gradually. In a separate bowl, mix cream cheese and vanilla. Add reserved whites and blend well. Pour into crust. Bake at 375 for 35 minutes. Remove from oven and reset oven to 475. Topping 1/2 pint sour cream 2 TBSP sugar 1/2 tsp vanilla Mix ingredients. Spread mixture on top of cake and bake again for 5 minutes. Serve warm, or cool a bit and then refrigerate. Oreo Walnut and Raisin Bark 23 oreos coarsely chopped 1/2 cup walnut pieces 1/2 cup raisins 1 pkg (8 squares) Bakers Semi Sweet chocolate or 1 1/2 bags of chocolate chips Spread first three ingredients on lightly greased cookie sheet. Melt chocolate and pour over cookie mixture, spreading lightly with spatula. Cool and break into pieces. Store in covered container. When I told my husband I was selecting recipes, he said this one had to be included. | A happy marriage has in it all the pleasures of friendship, all the enjoyments of sense and reason and indeed, all the sweets of life.. Joseph Addison 1672 With that in mind, I thought you should have all “sweet” recipes. I was going to give you some of my tried and true favorites, but decided instead to offer some “new” favorites in honor of your new marriage. Enjoy.

28: GRANDMA'S APPLE CRISP 3 cups apples, peeled & chopped (a mix of varieties is nice...) l/2 cup white sugar 3 teaspoons cinnamon 2 cups brown sugar 2 cups oatmeal 1 cup flour l/2 teaspoon baking soda l cup butter, melted 1. Pre-heat oven to 350. Lightly grease 8-inch square pan. 2.In a large bowl, combine brown sugar, oats, flour, baking soda, and butter. Mix until crumbly. Yum. 3. Place oh, maybe l/3 of mixture in the bottom of the pan. 4.Spread the apples evenly over the crumb mixture. 5.Sprinkle the white sugar & cinnamon over the apples. 6.Top with remaining crumb mixture. 7.Bake for 40-50 minutes or until golden-brown, crunchy. | COMFORT ME WITH APPLES, FOR I AM SICK OF LOVE Song of Solomon 2:5 ....anyway, apples may be more reliable | Marcia Lewis

29: Patti's Italian Cookies 12 eggs, beaten 9 tsp. Baking powder 1 pound butter, melted 2 tsp. vanilla 2 cups sugar 1 1/2 + tsp mace 10 cups sifted flour 1 jigger whiskey (optional) Beat eggs in mixing bowl. In large bow, cream butter with sugar, slowly add eggs and keep mixing, add vanilla and whiskey. Mix baking powder and mace with sifted flour. Add one cup of flour at a time to liquid mixture and incorporate until all the flour is used. Divide the dough into thirds and knead on a well-floured wooden board until it is no longer sticky (add more flour if needed) Work with one-third of the dough at a time and refrigerate the remainder. Make designs using a cookie press, roll out into long, finger width logs, or roll into small balls. Bake on greased cookie sheets at 325 degrees for 15-20 minutes until lightly brown on the bottom.. Frosting/glaze Glaze gets hard quickly, so make in small batches - you need 4 or 5 batches to cover the full recipe. Drizzle or brush on cookies (they don’t have to be completely covered ) 3/4 cup confectioner’s sugar 1 Tbl. melted butter 2 teas. milk drop of vanilla. Decorate with sprinkles or nuts Makes approximately 300 cookies - Easy to quarter or half the recipe. Bake ahead, store the cookies and decorate them later My grandmother Delia Ildeni made these cookies. I once asked my mother why the whiskey. Her mother reports that it was “to cut the richness of the cookies” but maybe also just to have the bottle on the table while cooking!!! Who knows. | Tutti a tavola a mangiare e bere! (Everyone to the table to eat and drink)

30: Nancy Pedersen's Never Fail Chocolate Cake (READ ENTIRE RECIPE FIRST) 1 1/2 squares of chocolate 3 Tbs butter 1 cup sugar 2 eggs 1/2 c milk 1 c flour 2 tsp baking powder 1 tsp vanilla Melt chocolate and butter together. Place in a large bowl and add sugar, milk, flour and baking powder. Break eggs into mixture and add vanilla. Do not stir mixture until all ingredients have been added. Then mix vigorously. Bake in loaf, layer or cupcake pan at 350. Done when cake springs back when touched (old recipe). | If you are afraid of butter, use cream! Julia Child | Janet V's newly discovered treat... Cannoli Cream 2 lbs of ricotta cheese 1/3 cup sugar 1 tsp vanilla (I doubled the vanilla) Pinch of allspice or nutmeg Blend in food processor. Serve over berries or on anything you would put whipped cream on. If you like canolli’s, this is addicting.

31: Jeanne Bessette's Secret Fudge Recipe - (no longer a secret, apparently) For many years I made fudge and gave it as a gift, always holding back the recipe. Now I've decided to hand it down to posterity. Note that the sugar is nearly half what is called for in most recipes. This does not lower the quality one bit. And I prattle on quite a bit about the chocolate I use, but you can do what you like. Enjoy! 1 large jar of marshmallow fluff--you'll be using about 3/4 of it, not the full jar 3 cups granulated sugar 1 can (1 1/3 cups) evaporated milk 4-5 cups semisweet chocolate pieces (the best to be found are from Wilbur's Chocolate, Lititz, PA, I order it for the holidays. They come in one pound bags for about $7.00 and are discounted even lower if you purchase 5 lbs. If you are serious about your sweets, this is a must. Otherwise, use Ghiradelli brand.) THE SECRET INGREDIENT: 1 square unsweetened baking chocolate 1/4 to 1/2 cup butter (Using the smaller amount makes the fudge more solid, not less flavorful.) 1 teaspoon sea salt 1 teaspoon vanilla 1-2 cups walnuts or other nuts (We love nuts and use more rather than less, also, I've made a batch using Brazil nuts that was fabulous. Pecans also work well.) I am a dessert fanatic, and break nuts rather than chop them. Whatever nut you decide to use, take time to toast pieces first, 350 degree oven spread out in a pan, about eight minutes or until you can smell them. Set aside and let cool while you are making the fudge. Combine all ingredients except nuts, vanilla and chocolate in a heavy bottomed, large pot. The heavy bottom will make it easier not to burn your product. Cook until mixed, bring to boil at medium heat, stirring all the while. When the mixture starts to bubble, stir for five minutes and do the soft ball test. This means having a cold glass of water handy into which you drip a drop of the mixture and observe whether it lands in a ball on the bottom of the glass. My experience is that one tends to not cook it long enough rather than the opposite. Once you have cooked down your mixture and it passes the soft ball test it is time to turn off the heat, removing if you have anything other than gas stove. Now add both kinds of chocolate, stirring to melt and combine, nuts and last, vanilla. Pour into a buttered 13x9 inch pan and let cool first on counter, then in fridge. If you have mint lovers, you can make this using peppermint extract instead of vanilla, only use 1/2 teaspoon, it easily overpowers in taste. Another thing I've done is to add frozen raspberries in place of nuts. The result is an incredibly good ice cream sauce you can put into jars and give as gifts. Warning: once folks have eaten this stuff, they will long for more! You may have people begging you every year to make them another batch.

32: Oatmeal Jumbos - Ann Marie Salerno 1 1/2 cups of all purpose flour 1 cup margarine or butter softened 1 1/4 cups sugar 1/4 cup packed light brown sugar 1 1/2 tsps. baking soda 1 tsp. salt 2 large eggs 3 1/2 cups old fashioned oats, uncooked 1. Into a large bowl combine all ingredients except the oats. With mixer at low speed, beat ingredients until blended. Then with spoon stir in oats. 2. Preheat oven to 350 degrees. Shape level cup of dough into balls and place about 2 inches apart on ungreased cookie sheet. 3. Bake cookies 15-17 minutes until golden. With spatula remove cookies to wire rack to cool. Makes about 1 dozen cookies. I have been making these cookies for 30 years and every time I make them it amazes me how wonderful they taste. You can add raisins or chocolate chips if you desire.

33: CREME BRULEE FRENCH TOAST - Pat Clark 6 servings (I find it serves more) From the Inn at Sunrise Point, a B&B in Camden, Maine. They often use challah for the bread. Not for the dieting but so easy to put together the night before. Just pop it in the oven in the morning, and everyone will be drooling at the table before it is served. 1 stick (1/2 cup) unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup (I use maple syrup) an 8 to 9-inch round loaf country style bread 5 or 6 large eggs 1 cups half-and-half 1 teaspoon vanilla1 teaspoon cinnamon (my addition) 1 teaspoon Grand Marnier or other orange liqueur teaspoon salt In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13-by9-2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish over sugar and butter, squeezing them in to fit. In a bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill, covered, for at least 8 hours and up to 1 day. Preheat oven to 350 F, and bring bread to room temperature. Bake, uncovered, in middle of oven until puffed and edges are pale golden, usually 35 to 40 minutes. Serve immediately Every woman should have a blowtorch! Julia Child

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Martha Church
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  • Title: Food For Thought
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  • Published: over 8 years ago