Julia’s Popovers
INGREDIENTS
¼ Teaspoon Salt
1 Cup Sifted Flour
1 Cup Milk
2 Eggs
1 Tablespoon Melted Butter
Extra Butter For Muffin Wells
Put 1/3 teaspoon butter in each muffin well. Heat the muffin tin in the oven for 5 minutes while you are mixing the batter. Sift the flour and salt into a medium sized bowl. In a separate medium sized bowl beat the eggs with a rotary beater. Now add the milk, butter and flour while beating on low. Mix only enough to make a smooth batter. Do not over mix. Fill the hot muffin wells 1/3rd full of the mixture. Bake in a preheated 450° F oven for 15 minutes. After 15 minutes turn the oven down to 350° F and bake for another 30 minutes or until brown and popped. Makes 12
Brown Sugar Glazed Carrots
INGREDIENTS
1 Pound Peeled Baby Carrots
1 Tablespoon Butter
1 Tablespoon Packed Brown Sugar
Dash of Salt
Fresh Ground Black Pepper
In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 10 minutes. Drain and remove carrots from the pan. In the same saucepan combine butter, brown sugar and salt. Cook and stir over medium heat until combined. Add carrots and cook, while stirring, for 2 minutes or until glazed. Season to taste with pepper. Serves 4
If you don’t have baby carrots you may use medium sized carrots – halved lengthwise and cut into 2 inch pieces.
Date Nut Bread
Serve this Date Nut Bread with butter or cream cheese. You will love it!
INGREDIENTS
1 ½ Cups Chopped Pitted Dates
6 Tablespoons Butter – Cut Into Pieces
1 ¼ Cups Boiling Water
2 Cups Unbleached Flour
¾ Cups Sugar
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Large Lightly Beaten Egg
1 Cup Coarsely Chopped Walnuts
In a medium bowl, combine dates, butter and boiling water. Let stand until cool. Preheat the oven to 325° F and grease a 9×5 inch metal loaf pan. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Sir the egg into the cooled date mixture. Stir date mixture into the flour mixture just until the flour is moistened. Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes or until a toothpick comes out clean. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a rack. Makes 1 loaf (16 Slices)
Asparagus & Prosciutto Rolls
INGREDIENTS
18 Thick & Trimmed Asparagus Spears
2 Teaspoons Salt
6 Slices Imported Italian Prosciutto (such as Prosciutto di Parma)
4 Ounces Fontina Cheese – Cut Into Thin Slices
2 Tablespoons Unsalted Butter – Melted
Freshly Ground Pepper
Bring about 2 inches of water to a boil in a large shallow pan. Add the asparagus and salt. Cook until the asparagus are partially tender when pierced with a fork (about 4 minutes – depending on their thickness). Do NOT overcook. Drain the asparagus and rinse them under cool water. Pat dry with paper towels.
Preheat oven to 350° F. Butter a large baking dish. Make 6 bundles of 3 asparagus each. Wrap a slice of prosciutto around the center of each bundle. Place the bundles in the baking dish. Lay the pieces of cheese on top of the prosciutto. Brush the butter over the asparagus. Sprinkle with pepper. Bake 15 minutes or until the cheese is melted and the asparagus are tender. Serve hot. Serves 6
Creamy Potato Gratin
INGREDIENTS
3 Garlic Cloves Cut In Half
4 Tablespoons Butter
3 Pounds (Peeled & Scrubbed) Yukon Gold Potatoes
3 Cups Milk
1/8 Teaspoon Ground Nutmeg
1 Teaspoon Salt
½ Teaspoon Fresh Ground Pepper
Preheat the oven to 425° F. Rub half of 1 garlic clove all over the inside of a 3 quart shallow glass or ceramic baking dish. Throw away the garlic piece. Rub ½ tablespoon of the butter all over the dish and cut the remaining butter into small pieces and reserve.
With a sharp knife, cut potatoes into 1/8 inch thick slices. In a 12 inch skillet, combine potatoes, milk and remaining garlic. Heat to boiling on medium heat and stir occasionally. Reduce heat to medium-low and simmer for about 3 minutes. Stir in nutmeg, salt and pepper. Remove and throw away garlic cloves. Carefully transfer potato mixture to prepared baking dish and spread evenly. Top with the reserved butter pieces.
Bake for 30 minutes or until golden brown. Potatoes should be tender when pierced with the tip of a knife. Cool on a wire rack for about 10 minutes before serving. Serves 12
Deviled Eggs
Deviled eggs or eggs mimosa originated in ancient Rome. They are still popular across Europe. In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.” In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them.
INGREDIENTS
For 12 Deviled Eggs
6 Large Hard Boiled Eggs
3 Tablespoons Mayonnaise
1 Teaspoon Djon Mustard
1 Teaspoon Malt Vinegar
Salt & Pepper to Taste
Paprika
Boil eggs on high heat for about 15 minutes. Promptly chill eggs so that the yolks stay bright yellow. Chill for about an hour. Remove eggs from their shells and halve lengthwise with a sharp knife. CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper. Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika. Store in the refrigerator. *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.
Peach Crumb Pie
INGREDIENTS
½ Cup Unbleached Flour
¼ Cup Sugar
¼ Cup Light Brown Sugar
3 ½ Cups Sliced Peaches
½ Teaspoon Cinnamon
¼ Cup Unsalted Butter
1 Baked Pie Crust
½ Cup Chopped Nuts
1 Tablespoon Lemon Juice
Combine flour, sugar and cinnamon. Cut in butter until mixture is like coarse crumbs. Add Nuts. Sprinkle ½ mixture on pie crust. Arrange peach slices on crumbs. Sprinkle with lemon juice and top with remaining crumbs. Bake in a, preheated 425° F, oven for 15 minutes and then for 30 minutes at 375° F. When done remove from oven and cool.
Flourless Chocolate Cake
INGREDIENTS
12 Ounces Chopped Bittersweet Chocolate
1 ½ Sticks Butter
¼ Teaspoon Salt
6 Large Eggs at Room Temperature
1 ½ Cups Sugar
Powdered Sugar for Dusting
Preheat oven to 325° F. Grease and flour 9 x 2 inch cake pan.
Put chocolate, butter and salt in a large bowl. Melt in the microwave for 1 to 2 minutes. Stir and microwave again until completely melted for about 2 minutes more. Now, beat the eggs and sugar in a separate bowl. Fold the chocolate mixture into the whipped eggs until evenly combined. Pour the batter into the cake pan and bake for about 1 hour and 25 minutes or until done. Remove cake from the oven and cool on a rack. When ready to serve dust cake with powdered sugar.
Cranberry Pineapple Relish
INGREDIENTS
2 Cups Fresh Cranberries
4 Cups Diced Pineapple
4 Cups Brown Sugar
1 Tablespoon Grated Ginger
1 Cup Pineapple Juice
½ Teaspoon Cinnamon
Add all ingredients in saucepan and bring to a boil until cranberries pop. Cool in the refrigerator until ready to serve. A twist on traditional cranberry relish.
Naughty Naughty Mashed Potatoes!
Serves 6
INGREDIENTS
5 Pounds Peeled & Cubed Russet Potatoes
2 Sticks Butter
¾ Cup Heavy Whipping Cream
2 Teaspoons Kosher Salt
¼ Teaspoon Garlic Powder
½ Teaspoon Fresh Ground Pepper
Place potatoes in a large pot and cover with cold water. Cook potatoes in boiling water until very tender for approximately 20 minutes. Drain well. Mash potatoes with butter. Add cream, salt, pepper and garlic powder. Mix well. Super yummy and super naughty.
