Favorite Recipes

[Chrissy1]

Anyone happen to see the Martha Stewart show today. There was a gal on there that made blueberry cream cookies. They looked wonderful. The recipe calls for some funky stuff but I would love to try them. Becasue of webtv it says the site contains too much information. I was thinking that if maybe someone could get in and even find the name of the gal that was doing them I could search from there. I think she also has a bakery. I got as far as on the website I got to the section called todays show or something like that, clicked on number 2 and too much info. Thanks so much

[tnjacke]

OK Chrissy here you go...

Blueberry Cookies from Martha Stewart Show

recipe of Christina Tosi of Momofuku Milk Bar


Makes 14 cookies
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup (8 ounces) Plugra European-style unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons light-brown sugar
1/4 cup glucose
1 large egg
3/4 cup dried blueberries
1/2 cup plus 1/3 cup Milk Crumbs
Directions
1. Line two baking sheets with parchment paper; set aside.

2. In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.

3. Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.

4. Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

First published: January 2009
published today on www.marthastewart.com

[northbound]

Here's a simple recipee that my DH and I have found really refreshing during heat waves or after stacking firewood:

LEMONTEA/TEAMON/LEMTEA - your choice of name
Leaving room for some ice, fill a glass with 1/2 lemonade and 1/2 iced tea. Add ice.

Thats it.

[barneszo2]

Here is my latest receipe....It is refreshing and inspirational. but might leave you wanting more.
ingredients Two three or more friends
two three or more movie tickets to Julia and Julia
Popcorn
Bottle of water
sit down all together
turn off the cell phone
A bit of Chocolate
Sit back and enjoy

hehehe loved it was refreshing hmmm maybe we should start a 365 day quilt a block a day blog

[morgans4]

Oh, my gosh. This is going to be your favorite recipe. The credit has to go to Paula Deen, the queen of butter, but I added more stuff, so I'll tell you how I did it. I've made this twice now at family functions, 2 days apart, and both times it was jumped on and devoured. You need a really large bowl for this. I used my Tupperware cake safe, upside down, building this in the lid and using the bottom for the lid. Worked great.

PUNCH BOWL CAKE
1 2-layer size pkg. yellow cake mix, prepared, or make your own (which I did)
1 6 oz. size (I used 2 3-oz) pkg. instant vanilla pudding, prepared
2 large containers Cool whip
1 lg. pkg. frozen whole strawberries
1 lg. box frozen, sweetened strawberries
6 bananas (or more)
2 lg. cans crushed pineapple, drained

Mix the 2 containers of strawberries together and let thaw a bit.

Place 1 layer on the bottom of the bowl. Top it with 1/2 of the pudding. (This is why I used 2 3 oz. pkgs. instead.) On top of the pudding, pour 1 can drained crushed pineapple. On top of the pineapple, slice 3 or 4 bananas. Next on goes 1/2 the strawberries. Then a container of Cool Whip.
Now, you begin again with the 2nd layer of cake, pudding, pineapple, bananas, strawberries and Cool Whip.

I didn't do it, but I know that if you love nuts, a sprinkling of chopped peanuts would make this just like a banana split.

The first time I made it, I refrigerated it overnight. The 2nd time, I think it was better. The pudding didn't have time to soak into the cake and you could really tell it was there. This is so wonderful. Tell me how you like it.

Paula's recipe is different in that it only calls for 24 oz. Cool Whip & only 1 can of pineapple.
My way you could really taste the pineapple.

[Gardener]

okay, I will admit it. I like pickled eggs. Here is my favorite recipe for Spicy pickled eggs.

Ingredients
4 dozen hard-boiled eggs
4 cups white vinegar (the fresher the better)
1 onion, sliced
8 habanero peppers, sliced
7 whole jalapenos
1/2 cup jalapeno pepper, sliced
2 tablespoons crushed red pepper
5 dashes hot sauce (I like Tapatio)
2 tablespoons salt
3 tablespoons mustard seeds (or a strong prepared dijon mustard)
4 tablespoons whole peppercorns
5 cloves garlic
2 cups sliced carrots or cauliflower (or both)


Directions
1. Hard boil and peal your eggs.
2. Boil everything except the eggs for about 15 minutes.
Better make sure your kitchen window is open first.
Some people prefer to not cook the carrots and whole jalapenos
(note: do not use an aluminum pan as the vinegar will react with it)
3. Put the eggs in a huge jar.
4. Pour the hot brine on top of the eggs.
5. Top off with hot water to completely cover the eggs.
6. Let sit in the refrigerator for 2 weeks.
I like them best after about 1 month.
The pickeled eggs will remain good for several months.

Enjoy

-- Gardener --

[grammiequilts]

Northbound They sell the 1/2 and 1/2 mixture here in Michigan under the brand "Arnold Palmer" appartently the golfer was a big fan of this and it became known as an "Arnie Palmer"/ You order it in a restuarant that way too. They sell it as a lite with less sugar too

[mitziquilts]

Good Morning All,

A few weeks ago there was a show on QIAD (#3006) with Contrary Wife and Broken Sugar Bowl patterns. I think it was part of the Victory Quilts series. At the end Eleanor made a recipe using chopped dates, apricots, egg, flour etc. The recipe was unique because it had no added sugar. (ration recipe) Does anyone have the recipe? I have forgotten some of the details. Thanks!

[northbound]

Grammyquilts, I haven't heard of an Arnie Palmer but I know I'd rather drink one while golfing than while stacking wood!

Mitziquilts, go to the home page and click on the square that says "watch QIAD videos free", then click on Victory Quilts and then on the episode--the recipe is there at the end of the show. Looks yummy!

[CaroleJ]

Preparing meals in very hot weather is always a challenge. Appetites are poor because of the heat, and there is only so much tuna salad, egg salad, chicken salad, etc. that one can stand, ya know?

I can't take full credit for this one. It's actually a combination of two recipes from Allrecipes.com. We love it. It's very colorful and would make a great summer potluck dish. I have made this with the low or no sodium canned beans and corn and it's actually better that way...there is very little added salt in the dressing.

Bean and Rice Salad
2 cups cooked and cooled rice (I prefer brown rice)
1-15 oz. can pinto or small pink beans, rinsed and drained
1-15 oz. can black beans, rinsed and drained
1-15 oz. can corn, drained
1/3 cup (at least) green onion, diced
1 diced red bell pepper
1/4 cup chopped cilantro
Combine all of the above in a large bowl and refrigerate.

In a small bowl, make the dressing:
1/4 cup olive oil
2 Tbsp. vinegar (I like seasoned rice vinegar for this)
one lime, juice and zest
1 clove (at least) garlic, minced
1 1/2 tsp. cumin
1/4 tsp. salt
1/8 tsp. red cayenne pepper
1/8 tsp. black pepper

***You can add more pepper and garlic if you wish. If I make this too much spicier, I get kvetching from the kids and my mom.***

What is "lime zest"?
The "zest" of citrus fruit is the outer skin and the white membrane underneath. You run the fruit over the little holes on your cheese grater (you know, the tiny little ones that you never really use!). The idea is to scrape off the outer peel and make little shavings. Those little shavings add a LOT of flavor without tasting bitter. It's okay to have some of the white underneath the peel, too, and the zesting process makes squishing the lime juice out a lot easier

So, now you have your bean and rice mixture and your dressing...
Pour the dressing over the salad and toss to get everything well coated. Chill at least an hour. Serve cold.

We like ours with tortilla chips on the side! ENJOY!!