January 2015 Recipe Page Guest Chef: Whitney Bremner's Recipes: Peanut Butter Syrup For all peanut butter fans (I'm sure cashew, or sun butter would work well too) something for your French toast or pancakes! 1/3 cup natural peanut butter, 1/3 cup milk (any kind), 3 tbsp. sugar, vanilla Whitney's Note if I had maple syrup I'd use that but then I wouldn't have made this! Add peanut butter to small pot over low heat. Slowly whisk milk, once incorporated add in sugar. Whisk over med low to medium heat depending on gas/element. Cook for approx. 3 minutes once mixture has boiled. Remove from heat and add a splash of vanilla (about ¼ tsp). Mine was fairly thick and more spreadable; add more milk to thin it out. Note: if using regular peanut better (with sugar) decrease or omit the amount of sugar unless you have a real sweet tooth! Black Bean & Sweet Potato Hash 3-4 cups chopped sweet potatoes, 2 cups prepared black beans, ½ large onion chopped, 2-3 cloves garlic minced, 1 tbsp. smoked paprika, 1 tbsp. cumin, 1 tsp cinnamon, salt and pepper, Olive oil, 8 eggs, 2 avocado (optional) Preheat oven to 350 F oven. Place all ingredients, except beans, into a roasting pan. Cook for 30-40 minutes until sweet potato is cooked through. Add black beans, adjust spices if necessary, and cook for another 5-10 minutes until black beans are hot. Meanwhile fry eggs place on top of hash serve with a side of avocado. Alternatively, you can cook the sweet potato ahead of time and reheat beans, spices, and sweet potato in a skillet. Serves 4 Linda Huisman's Recipes: Party Snack Mix from my sister-in-law
6 cups Crispix Cereal (I used Life Multi Grain), 1 cup mini pretzels, 1 cup salted dry roasted peanuts, 6 tbsp. butter or hard margarine, ¾ cup packed brown sugar, ¼ cup homey, 1 tsp. vanilla Toss cereal, pretzels, and peanuts in a large greased roaster. Measure butter, brown sugar, and honey into a small saucepan. Heat on medium and stir until mixture boils. Boil gently on medium-low without stirring for 5 minutes. Remove from heat. Stir in vanilla. Pour hot syrup over cereal mixture. Stir well to coat. Bake 1 hour at 250 F; stirring every 15 minutes. Dump out onto parchment lined cookie tray. Cool. Store in airtight container or freeze. Swiss Cheese Spread Philadelphia Cream Cheese & Kraft 1 8-oz Cream Cheese, softened, 1½ cups grated Swiss cheese, ⅓ cup mayonnaise, ¼ cup chopped green onion, ⅛ tsp. ground nutmeg, ⅛ tsp. pepper, ¼ cup sliced almonds, toasted Beat all ingredients, except almonds in a small mixing bowl at medium until well blended. Stir in almonds. Spread into 9-inch pie plate. Bake at 350 F for 15 minutes, stirring after 8 minutes. Garnish with additional toasted sliced almonds, if desired. Serve with assorted crackers or bread slices. Banana Cream Muffins Company s Coming 1¾ cup flour, 1 tsp. baking soda, ¼ tsp. salt, ½ cup margarine, softened, 1 ¼ cups sugar, 2 eggs, ¼ cup sour cream, 1 cup bananas, mashed (3 medium) Mix flour, soda, and salt in a large bowl. Make a well in center. In another bowl, cream margarine, sugar, and one egg. Beat in second egg. Mix in sour cream and bananas. Pour into well and stir to mix. Ignore lumps. Fill greased muffin cups ¾ full. Bake at 400 F for 20-25 minutes. Chicken and Broccoli Casserole River Hills Community Club 8 medium chicken breasts or 1 whole chicken cut up, 2 tbsp. olive oil, 3 cups fresh chopped broccoli florets, 2 cans cream of chicken soup, 1 cup mayonnaise or miracle whip, ½ tsp. curry powder, 1 tsp. lemon juice, ½ cup bread crumbs, 1 cup grated cheddar cheese Brown chicken in hot oil until lightly brown and no longer pink; arrange broccoli in bottom of greased 9 x 12 pan. Place chicken on top. Mix together mayonnaise, curry
powder, lemon juice, and chicken soup. Pour on top of chicken and broccoli. Sprinkle top with breadcrumbs, then add the cheese. Bake uncovered, at 350 F for 45 minutes. Nancy Bremner's Recipes Thai Beau - Thai Coconut Chicken with Mango and Basil - The Looneyspoons Collection 1 ¼ cup light coconut milk (1 can), 1 tbsp. grated ginger root, 1 tbsp. soy sauce, 1 tbsp. brown sugar, 1 tbsp. Asian fish sauce, 1 tbsp. cornstarch, 1 tbsp. freshly squeezed lime juice, 1 tsp. minced garlic, pinch or more of crushed red pepper flakes, depending on the heat you like, 2 tsp. peanut oil or canola oil, 4 boneless, skinless chicken breasts cut into strips, 4 green onions with white parts coarsely chopped, ½ cup frozen peas, ½ cup chopped basil leaves, 3 tbsp. minced fresh cilantro, 1 ripe medium sized mango, peeled and dice Make sauce in a medium sized bowl; add coconut milk, ginger root, soy sauce, brown sugar, fish sauce, cornstarch, lime juice, garlic, and crushed red pepper flakes, whisk until well mixed and set aside. Heat oil in a large non-stick wok over high heat. Add chicken strips and stir-fry until chicken is lightly browned. Remove chicken from wok and keep warm. Reduce heat to medium high add red pepper and onions; cook for about 3 minutes until peppers start to soften. Return chicken to wok. Add sauce, peas, basil, and cilantro. Continue cooking and stirring until sauce is bubbly and has thickened. Reduce heat to medium low and simmer for about 6 minutes or until chicken is cooked. Stir in mango and cook for 1 more minute or until sauce is hot. Serve over hot Basmati or Jasmine rice. Bok In A Wok - Stir-fried Bok Choy, Mushrooms with Hoisin Sauce - The Looneyspoons Collection 1large head Bok Choy or 6 mini heads, 3 tsp. oil, 1 tsp. minced garlic, 1 tsp. grated ginger root, 3 cups sliced mixed mushrooms, 1 can sliced water chestnuts, 1 bunch green onions coarsely chopped (white and green parts), Note: I used a yellow onion cut in petals, 3 tbsp. hoisin sauce. Clean the bok Choy by separating into separate stalks, washing, and drying. Trim the bottom of the stalk then chop the stalks and leaves into ½-inch thick slices. Separate leaves from stalks since leaves are cooked later than the stalks. Heat oil in a wok or large pan over medium high heat. Add garlic and ginger root, and cook for 30 seconds. Add Bok Choy stems and mushrooms and cook until vegetables are tender, about 5 minutes. Add leaves, water chestnuts, green onions, and hoisin sauce. Cook and stir
until leaves are wilted and mixture is hot. Remove from heat and serve immediately. Serves 6. Nancy's Jam Filled Buns 2 cups flour, 2 tbsp. sugar, 1 tbsp. baking powder, ½ tsp. salt, instead of ½ cup margarine substitute 4 oz cream cheese and 2 tbsp. margarine or butter, 1 beaten egg, ½ cup milk, jam of your choice In a large bowl put flour, sugar, baking powder, salt, cream cheese, and butter. Cut in the cream cheese and butter until crumbly. Make a well in centre of dry ingredients. Beat egg until light and frothy and mix in milk. Pour all at once into the well; stir lightly until a soft dough forms. Add more milk if dough is too stiff. On a floured surface knead dough 8-10 times. Pat or roll out to a 3/4 inch (2 cm) thickness; cut with a round cookie cutter and arrange rounds on a cookie sheet. Using a rounded tsp. if possible push a small hollow almost through the bun to the cookie sheet. Drop a small spoonful of jam into the centre. Bake at 450 F for 12-15 minutes. Serve hot. Makes 14-16 depending on the size of your cutter. Quilters Recipes of the Month Margaret s Honey-Nut Oat Biscotti 2 ½ cup all-purpose flour, 1 cup oatmeal, 1 cup chopped nuts, toasted, 1 tsp. cinnamon 1 tsp. baking powder, ¼ tsp. baking soda, ¼ tsp. salt, ½ cup butter, 2/3 cup brown sugar, ½ cup liquid honey, 2 eggs, 2 tsp. vanilla Margaret's Notes: I used a combination of pecans, walnuts, hazelnuts, sunflower seeds and almonds and I also added ½ cup unsweetened coconut (medium shred) and ½ cup chopped dried cranberries Mix the 7 dry ingredients and set aside. Cream the butter and brown sugar together. Add the honey, eggs, and vanilla; stir in the dry ingredients until moistened. Spoon onto greased baking sheet (parchment paper) forming two 10 x 2 inch logs. Smooth with floured finger. Bake at 350 F for 30 min. Let cool 5 minutes on pan. Transfer to cutting board and cut diagonally into ½ inch slices. Stand slices up slightly apart on baking sheet. Reduce heat to 325 F degrees and bake for a further 25-30 minutes. Remove to rack and let cool. Drizzle with melted chocolate. Jan s Fabulous Fudge from a magazine
1 12-oz. pkg. semisweet chocolate pieces (2 cups), ¾ cup sweetened condensed milk (½ of a 14-oz. can), 1 tbsp. water, ¾ cup chopped walnuts, toasted if desired, 1 tsp. vanilla Line a cookie sheet with waxed paper; set aside. In a microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and the water. Microwave, uncovered, on 100% power (high) for 1 minute; stir. Microwave about 1 minute more or until mixture is smooth, stirring every 30 seconds. Stir in nuts and vanilla. Pour onto the prepared cookie sheet and spread into a 9 x 6 rectangle. Chill about 30 minutes or until firm. Cut fudge into 1½ squares. Jan's Note: I didn t add the water and it turns out delicious. Elaine s Skor Bars www.tasteandtellblog.com 1 (11.3 oz.) box of Ritz crackers, 1 (8 oz.) bag toffee bits, 1 (14 oz.) can sweetened condensed milk, 1 cup milk chocolate chips Place all of the Ritz crackers in a food processor and process until they are fine crumbs. Pour them into a bowl. To the bowl of crackers, add 1 cup of the toffee bits and the can of sweetened condensed milk. Stir until combined. Press into greased 8 x8 baking dish. Bake at 350 F for 10 minutes, and then remove from oven. Immediately pour the chocolate chips evenly over the top of the bars. Allow them to sit for a few minutes to melt, and then spread evenly over the top. If they aren t melting, stick the pan back into the oven for a minute or two. Sprinkle on the remaining toffee bits. Allow to cool completely before cutting into squares.