Poppy seed dressing recipe – from Betty Crocker:
3/4 cup mayonnaise or salad dressing
1/3 cup sugar
2 tablespoons cider vinegar
2 teaspoons poppy seed
* 1 In small bowl, mix all ingredients with wire whisk. Store covered in refrigerator.
Pour over mandarin oranges, feta cheese and romaine lettuce – thank you for the suggestion Cathy Velte!
Cinnamon, nutmeg and brown sugar add flavor to this yummy side dish.
3 large sweet potatoes
1/4 stick butter
1/2 t cinnamon
1/8 fresh ground nutmeg
3 T brown sugar
Pierce potatoes and cook in microwave for 15 mins. Remove and and let stand until cool enough to handle. In the meantime, melt the butter over medium heat and add the spices and brown sugar. Add the pototoes to a mixing bowl and mash with a potato masher. A few lumps are fine. Stir in the butter and spice mixture.
Top with toasted walnut bits if desired.
A simple blueberry jam using only blueberries and sugar. Can’t get much easier than this.
I found this recipe while surfing the net and stumbled upon Nick Malgieri’s website. Here is the link to his Blueberry Jam Recipe.
This recipe is living proof that sometimes simplest is best. Fresh blueberries and sugar are the only ingredients and they make for a jam that’s full of fresh blueberry flavor. Blueberries have both the qualities needed for a successful jam – a good balance of sweetness and acidity and plenty of natural pectin to make the jam jell nicely.
Here’s how to calculate the amounts: A pint of blueberries weighs about 10 ounces and you’ll 7 1/2 ounces or 1 cup of sugar, that’s it. This is best made in small quantities of up to 3 pints of blueberries. In quantities more than a pint of berries, make sure to use a wider pan so that the mixture is only a couple of inches deep in the pan or it will take longer to cook.
Makes a generous pint of jam
1 pint fresh blueberries
1 cup sugar
A 2-quart saucepan, plus a canning jar and lid or plastic container with cover
- Put the blueberries on a jellyroll pan and pick over them to remove any stems, shriveled or green berries. Put the berries in a strainer and rinse them under cold running water. Place the wet berries in the saucepan.
- Stir the sugar into the berries and place on medium-high heat. Stir occasionally as the berries heat so that the sugar starts to melt evenly. As soon as a few of the berries burst and release liquid the sugar will easily dissolve.
- Bring the jam to a full rolling boil, then turn down the heat to medium. Let the jam simmer until slightly thickened, stirring occasionally, about 10 minutes. When it’s ready the jam with be slightly thickened, not thick. If you cook it until it’s very thick it will turn to blueberry flavored tar after it cools.
- When the jam starts to boil bring a pan of water to a boil and put the jar and lid into the boiling water to sterilize them. Boil for a minute, then remove from heat, leaving the jar and lid in the hot water. If you’re using a plastic container, use tongs to give the container and lid a quick dip into the boiling water.
- Pour the boiling jam into the drained jar to within 1/4-inch of the top. Wipe any drips on the rim of the jar and the sides with a clean damp cloth. Put the lid in place and screw it shut. Cool to room temperature.
- Keep the jam refrigerated (the jar might seal but it’s not fully processed in a pressure canner), and use it within a month
Courtesy of Maggie Tomei
Okay all you pie lovers….this is a really great pie.
6C fresh raspberries drained. Trader Joes has fresh frozen organic raspberries)
3 Tbsp cornstarch
1/2 C. Water
Prepare pastry for a 9″ pie pan and bake making sure to weight the crust. In a small bowl crush enough raspberries to make 1 C. Combine cornstarch and sugar in a medium bowl then add the remainder of the raspberries and water. Cook the mixture until it boils and thickens, stirring constantly. Let cool. Spoon crushed raspberries into pie shell then pour cooked raspberries into pie shell over that. Serve topped with whipped cream.
Courtesy of Cathy Velte
Mushroom Pie Recipe
1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8×8 baking dish, chilled (or one frozen pie crust)
2 Tbsp butter
1 lb sliced mushrooms
1 large clove garlic, minced
Salt and pepper
1/2 cup cream
1/3 cup milk
1/3 cup sour cream
2 eggs, lightly beaten
A dash of ground cardamom or nutmeg (optional)
1 Tbsp chopped fresh parsley
1 cup grated Monterey Jack cheese
1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.
2 In a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, a few minutes. Lower heat to medium, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.
3 Beat together the eggs, sour cream, milk, and cream. Add freshly ground pepper, a pinch of salt, and cardamom or nutmeg if using. Stir in the grated cheese and chopped parsley.
4 Spread the sautéed mushrooms along the bottom of the pre-baked pie crust. Pour the cheese and cream mixture over the top of the mushrooms. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the the center comes out clean. Remove from oven and let cool for 10 minutes before serving.
Cranberry Chutney with Brie – from Debbie Thelan
* 2 cups fresh or frozen cranberries
* 3/4 cup water
* 1/2 cup granulated sugar
* 1/4 cup packed brown sugar
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* Dash ground cloves
* Dash ground allspice
* 1 medium Granny Smith apple, peeled, cored and chopped
* 1/4 cup golden raisins
* 2 8 ounce rounds Brie cheese
* Assorted crackers or sliced and toasted baguette
* Pear slices (optional)
1. Rinse cranberries in cold water; drain.
For cranberry chutney:
2. In a small saucepan, stir together the water, granulated sugar and brown sugar. Bring to boiling, stirring to dissolve sugar. Boil rapidly for 5 minutes. Stir in cranberries, cinnamon, ginger, cloves and allspice. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in apple and raisins. Simmer, uncovered, about 5 minutes more or until desired consistency. If you like, cool to room temperature.
3. Meanwhile, place Brie in an oven-safe serving dish. Bake, uncovered, in a 350 degree F oven for 10 to 15 minutes or until cheese is warm and slightly softened.
4. To serve, spoon the cranberry chutney over the warmed Brie. Serve with crackers or bread slices and pears, if you like. Makes 8 appetizer servings
* Warrens Cranberry Festival Warrens, WI Recipe Contributor: Debbie Thelen, Tomah, WI 3rd Place Fresh Cranberry Category2008 Warrens Cranberry Festival 37th Annual September 25-27, 2009 Wisconsin Cranberry Discovery Center 204 Main Street Warrens, WI 54666 Phone: (608) 3784878 Fax: (608) 378-3328