Very Lemon Bread-- Freezes Well

1/2 cup shortening
1 cup sugar
Grated rind of a lemon
2 eggs
1/2 cup milk
1 1/2 c flour
1 tsp baking powder
3/4 tsp salt
1/4 cup sugar
Juice of 1 lemon

Cream shortening and sugar.  Add lemon rind.  Beat in eggs.
Sift dry ingredients and add them alternately with milk and first mixture.

Bake in 9x5 loaf pan at 350 for 50-60 min.
Remove from pan while warm.

Mix sugar and lemon juice.  Spoon over the bread.  Prick the top with a fork so the bread will absorb the juice.
Cool.
Frost the top of the cake.  Let it set up before slicing.


Lemon Frosting:
1 cup plus 1 Tbl powdered sugar
2 Tbl whole milk
1/2 tsp lemon extract
Mix in small bowl at low speed.

Chocolate Scotcheroos

1 cup sugar
1 cup light corn syrup
Combine sugar and corn syrup in large saucepan.  Cook over low heat, stirring constantly to melt sugar, just until mixture comes to boil.  Remove from heat.

Blend in 1 cup peanut butter
Stir in 6 cups Rice Krispies
Press into a 9x13 pan.

Melt together:
1 6-oz pkg chocolate chips
1 6-oz pkg butterscotch chips
Spread over top of bars.

Lemon Bars

Heat oven to 350.

2 c flour
1 c butter
1 1/2 c powdered sugar
Mix together until crumbly.  Pat mixture into a 9x13 pan.
Bake for 20 minutes.

Mix the following ingredients and pour it over the cooled baked crust.
4 eggs, beaten
2 c sugar
4 Tbl flour
1 tsp baking powder
6 Tbl lemon juice

Bake for 30 minutes more. Cool.
Sprinkle with powdered sugar.

Makes 24 bars.

Snickerdoodles

1 cup soft shortening
1 1/2 c sugar
2 eggs, beaten
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3 Tbl sugar
3 tsp cinnamon

Mix shortening, 1 1/2 c sugar and eggs.  Sift flour, cream of tartar, soda, and salt.  Add to first mixture.  Chill

Mix 3 Tbl sugar and cinnamon.  Roll dough into balls the size of a small walnut.  Roll in sugar/cinnamon mixture.  Place about 2 inches apart on untreated cookie sheet.
Bake at 400 for 9-10 min.  Cookies should be lightly browned, but still soft.

Makes about 5 dozen.

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 tsp baking powder
1 egg, beaten
Mix well.  Roll into balls the size of walnuts.
Bake at 325 for about 10 minutes.

Makes about 3 dozen cookies.

Rhubarb Cake

1/2 c shortening
1 1/2 c sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
2 c flour
1/2 tsp salt
3-4 c cut-up fresh rhubarb

Glaze:
2 Tbl butter, softened
3 Tbl milk
1 c powdered sugar

In large mixing bowl, cream shortening and sugar.   Add egg.  Stir in vanilla.

Pour buttermilk into a 2-cup container.  Add soda.  Mix.  Combine dry ingredients.
Add alternately to sugar mixture with buttermilk.  Fold in rhubarb.  Mix well.

Bake in a 9x13 greased and floured pan at 350 for 45 min.
Combine glaze ingredients and spread on cake.

(From North Country Cabin Cooking cook book)

Rhubarb Freezer Jam

2 cups rhubarb

1 cup sugar

1 3-oz pkg wild strawberry jello

1 8-oz can crushed pineapple, plus liquid

Cook rhubarb and sugar until soft.  Add jello, pineapple and it's liquid.

Bring to a boil.. Simmer for 15 minutes.  Pour into sterilized jars.  Freeze.

Butterscotch Sauce for Ice Cream Sundaes

Do not freeze.  Keeps about 3 weeks in the refrigerator.

1 lb dark brown sugar
1 c sugar
1 c half and half
1 stick butter
2 tsp vanilla
Combine all ingredients in top of double boiler.  Cook slowly, until thick.

Tops about 12 sundaes.

Blueberry Cinnamon Sauce for Waffles, Pancakes, Cake

Serve warm.

1/2 c sugar
4 tsp cornstarch
1/2 tsp grated lemon peel
1/2 tsp cinnamon
Dash salt
2/3 c water
1 10-oz pkg frozen blueberries, thawed
1 tsp lemon juice

In small bowl, combine sugar, cornstarch, lemon peel, cinnamon and salt.  Set aside.

In saucepan, combine water and 1/2 cup of the blueberries.  Bring to a boil.  Mash berries.  Add sugar mixture, cook and stir until sauce thickens and bubbles.  Add remaining blueberries and lemon juice. Simmer 3 to 5 minutes more.

Makes 2 cups.

Quiche Recipe from Judy Peerboom

Prepare a 9" pie pan.... line with pie crust
Or for a crustless quiche, forget the pie crust and just use a non-stick spray

Preheat oven to 375

Whisk together well:
4 eggs
1 cup milk
1/2 tsp salt
1 tsp pepper
1/2 tsp dry ground mustard

Mix in your choice of meats, cheese, veggies, such as:
Bacon, sausage, ham, mushrooms, onion, red pepper, asparagus, broccoli, etc.
1 1/2 c. Cheddar or Swiss Cheese

Mix to your choice.  Bake for 35-45 minutes or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.

Waffles of Insanity (Inconceivable)

Combine:
2 eggs, beaten
3 tsp sugar
2 tsp vanilla
1/2 c vegetable oil
2 c buttermilk ( or whole milk)
Whisk together well.

In a separate bowl, whisk together:
1 1/2 c. flour
1/2 c. corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Add to egg mixture, mix well.

Let mixture sit for about 20 minutes.

Preheat waffle iron.  Do not use non-stick spray.
Bake according to waffle iron instructions.  Do not over cook.

Overnight Cinnamon Rolls

If you would rather bake the cinnamon rolls right away, instead of leaving them in the refrigerator overnight, allow them to rise about 40 minutes in a warm place.  Bake in a preheated 350 oven and bake 20 minutes or until golden.

2 pkg fast-rise instant yeast
3/4 c. warm water (105-115 degrees)
2 Tbl. Sugar
2 c. Milk
8 Tbl. (1 stick) butter
4 eggs, beaten
1 tsp. Salt
1/2 c. Sugar
9 c. Bread flour, more for rolling out

For the filling:
1 c. Brown Sugar
1/2 c. White Sugar
3/4 c. Butter, at room temp
4 Tbl Cinnamon

For the frosting:
1/2 c. Butter, at room temp
12 oz. cream cheese, at room temp
2 1/2 c. Powdered Sugar
Splash of heavy cream
2 tsp vanilla



Stir yeast and sugar into warm water.  Let sit for 10-15 min while you prepare the milk.

Meanwhile, heat milk to just below boiling, stir in butter, allowing it to melt.  Allow mixture to cool to warm.

Stir the beaten eggs into the yeast mixture.  Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly.  Whisk in the remaining 1/2 cup of sugar and the salt.

Add half of the flour to the bowl, using a spoon to combine.  Add the remaining flour, and stir.  Then switch to dough hook and beat until dough is soft and springy, about 6 minutes.  The dough should be tacky and shouldn't coat your finger when you touch it.  If it is still too sticky, add a bit more flour


Place dough in a grease bowl, cover loosely and place in warm spot to rise for about an hour, or until doubled in size.

Punch the dough down and turn onto a floured surface.  Roll or press the dough to a rectangle, approx. 12 inches by 24 inches.

Spread butter evenly over dough.  Sprinkle sugars and cinnamon evenly over top.  Sprinkle raisens over top if desired.

Cut rectangle in half so there are two 12x12 inch squares.  Roll each square into a tight log and then cut it into 12 roll slices.  Place rolls into a buttered dish,  8 in a 9x13 pan or 6 in a 9 inch pie pan.  Cove the rolls loosely with Saran Wrap.  Refrigerate the rolls overnight, for 8-12 hours.

In the morning, take the pans out of the refrigerator and allow them to rise in a warm place  for 45
minute or so until puffed.

Bake in preheated 350 degree oven for about 20 minutes or until tops are golden and set.  Don't overbake.

Make frosting by beating powdered sugar, cream, vanilla until smooth and creamy.  Frost rolls while warm OR store rolls in frosted, then frost and reheat the rolls for a few minutes before serving.

Slow Cooker Beef Brisket French Dip Sandwiches

I found this recipe at neighborhood blog.com

3 Tbl olive oil
3-4 lbs. beef brisket
Sea salt and black pepper
1 yellow onion, quartered
4 med potatoes, quartered (opt)
4 carrots, cut into bite sized pieces (opt)
4 garlic cloves, minced
2 tsp dried rosemary
4 bay leaves
2 cups beef broth
2 cups dry red wine
Enough water to cover

Add oil to large skillet and heat over medium heat.  Cut any large hunks of fat off the brisket and then season it generously with salt and pepper on all sides.  Add brisket to the hot oil and brown all sides.

Place onion, carrots, potatoes in bottom of crockpot followed by the brisket.

In the skillet you used to brown the meat, over medium heat, add garlic, rosemary, bayleaves and cook gently until garlic is soft.  Add broth and wine and cook off alcohol from the wine.  Pour all of this over brisket and add enough water to cover the vegetables.

Cook on low for 6 hours, then on high for an additional 2-4 hours, until your desired tenderness.
**Remove bay leaves before serving.

For sandwiches:
Remove brisket from crockpot and shred it.  Butter both sides of buns, then place them under broiler on low for a couple minutes until toasted.  Pile the bottom half of the buns with brisket and a few onions followed by 1-2 slices Swiss cheese.  Place that half of the sandwich back under the broiler for another couple minutes until cheese is melts.  Top with other half of the bun.  Use the remaining broth from the crockpot as "dip" for the sandwiches.  Dunk and enjoy!

Caramel-Pecan Rolls

This is from Hell's Kitchen restaurant in Minneapolis
Mitch Omer had a cooking class that Andie and I went to long ago.

1 3/4 c. whole milk
1/3 c. honey
1/4 c. butter
1 pkg. active dry yeast
1 large egg
2 tsp. kosher salt
4-5 c. flour
1 c. sugar
1/2 c. firmly packed dark brown sugar
2 Tbl. cinnamon
4 c. Caramel Sauce (see attached recipe)
1/2 c. (1 stick) butter, melted
3 c. pecan pieces (see attached recipe)

Preheat oven to 350.

Prepare caramel sauce and pecan pieces according to recipes.

Heat milk, honey and butter in a saucepan until lukewarm, no more than 110 degrees.  Remove from heat and sprinkle yeast over mixture.  After yeast blooms, about 5 minutes, pour mixture into the

bowl of a stand mixer fitted with a dough hook or paddle.

Add egg, salt, and 2 c. flour,  Beat on medium speed for 5-7 minutes.  Add remaining flour as needed until dough begins to pull away from side of bowl.  It will still be a little sticky.
On floured surface, knead dough until smooth and elastic.  Cut dough in half.  Roll each portion into a ball, cover with kitchen towel, and let rise until doubled, about 35 minutes.  Then punch down, and let rise for 11 more minutes.

Mix sugar, brown sugar, and cinnamon.

Roll each portion into a large rectangle, 1/2 inch thick.  Using half the melted butter, brush top of each portion and sprinkle sugar mixture evenly.  Roll into logs lengthwise, like a jelly roll.   From logs, cut individual cinnamon rolls, 1 3/4 inch thick.

Pour half of caramel sauce into 2x10x14 pan.  Arrange rolls in pan, cover with a kitchen towel and
allow to double in size.

Remove towel and place the pan on a rack in the middle of the oven.  Bake 25-35 minutes or until golden brown.

Remove from oven and brush with remaining melted butter.  Invert onto a wire rack, separate the rolls and let cool.



To serve, ladle 1/4 c. of the remaining sauce over each roll, and sprinkle with pecan pieces.

CARAMEL SAUCE

1 c. butter
1/2 c. light corn syrup
3 c. firmly packed dark brown sugar

OR

3 c. firmly packed dark brown sugar
3 c. heavy cream

Place ingredients from either list in a saucepan and slowly heat to a boil.  Reduce heat and simmer, stirring, until thick, about 9 minutes.

Makes 4 cups.


PECAN PIECES
4 Tbl. (1/2 stick) butter
3 C. pecan pieces 
2 tsp. kosher salt
Melt butter in a skillet over medium heat.  When butter starts to bubble, add pecan pieces and salt, stirring well to coat.  Cook and stir until pecans are browned, about 3 minutes.  Remove from heat and drain on a double thickness of paper towels.  Makes 3 cups.  

Outback Honey Wheat Bread

A dark small loaf kind of like they serve at Outback
Leftover bread can be sliced, brushed with garlic butter and toasted in oven.

1 1/2 c. Warm Water
2 Tbl. Cooking Oil
1/4 c. Honey
1/4 c. Molasses
2 c. Flour
2 Tbl Cocoa Powder
2 tsp. Instant Coffee Powder
1 tsp. Salt
2 1/4 tsp. Yeast (1 envelope)
Combine all in a large bowl.  Using dough hook on mixer, mix until very smooth.
Let stand 20 minutes until bubbly and starting to rise.

Add 2 more cups flour.  Beat til smooth.  It will be a little sticky.
Put dough onto floured surface and knead until smooth and elastic, 10-12 min.
Shape into ball.   Place in lightly greased bowl.  Spray a little PAM on top.  Cover and let rise in a warm place until double, approx. 1 hour.
Punch down.  Turn out on floured surface.  Divide into 8 pieces.
Form pieces into 8 small bread pans.  Cover and let rise 1 hour.
Put pans on 2 cookie sheets.
Bake at 350 for 20-25 minutes (internal temp 210 degrees)

Serve warm with whipped honey butter.

Crab and Sweet Corn Bisque

From Chef John Howie of Seastar Restaurant

Serves 6
This can be made a day in advance.  Cool it quickly.  When ready to serve, bring to boil over high heat and ladle into bowls.  The Madeira-Port reduction can also be made in advance and refrigerated; bring it to room temp or warm it before serving.

Ingredients for Bisque:
1 cup (2 sticks) salted butter
1/2 cup minced white onion
2 Tbl.  minced shallot
1/4 cup flour
1/2 cup dry sherry
8 cups half-and-half
3/4 cup fresh sweet corn kernels
1 cup clam juice
1/2 tsp. dried ground thyme
1/2 tsp. white pepper
2 tsp. salt

Ingredients for Madeira-Port Reduction
1/2 cup Madeira
1/2 cup tawny port
2 tbl. Balsamic vinegar
2 tbl. Sugar

Ingredients for Serving
18 oz. Dungeness crabmeat, picked over to remove cartilage
1 1/2 Tbl. Fresh chives, cut on diagonal into 3/4 inch lengths

The Bisque:
In a large pot over medium heat, melt the butter.  Add the onion and shallot and sauté until translucent, about 8 minutes.  Sprinkle with flour and cook, stirring constantly, until golden, but not browned, about 5 minute, lowering heat if necessary to keep roux from coloring too quickly.  Stirring constantly, add the sherry, then the half-and-half.  Bring to a simmer, stirring.

As the half-and-half mixture is heating, put the corn and clam juice in a blender and purée until very smooth.  When the bisque reaches a simmer, add the corn mixture and return to a simmer.  Add the thyme, white pepper, and salt and simmer until thickened, 15 or 20 minutes.



Madeira-Port Reduction:
In a small saucepan, combine the ingredients and bring to a boil over high heat.  Boil until the mixture is reduced to 1/4 cup, about 10-12 minutes.



To Serve:
Bring the bisque to a boil, add the crabmeat, then immediately ladle it into 6 soup bowls.  Drizzle with a bit of the reduction (you won't use all of it) and garnish with the chives.  Serve immediately.