Recipes Desserts Frangipan Cake Molasses Crinkles Nettie's Banana Bread Scout's Brownies Appetizers Crostini with Spinach and Parmesan Spread Main Dishes Æbleskiver No-fry Falafel Crustless Jarlsberg Quiche Roasted Poblano-Cilantro Rice Lentils & Rice Salads Summer Pickle (Cucumber with Dill) Strawberry Poppyseed Salad Vegetables Hot Sichuan-Style Green Beans Desserts Frangipan Cake Ingredients 1 7 oz roll Odense almond paste (grate it, if it's hard) 1/2 c sugar 8 T butter (room temperature) 3 eggs (room temperature) 1/2 c cake flour If you can't get the Odense almond paste (which is unsweetened), you can use two cans of the sweetened Solo almond past and omit the sugar. To cook Preheat oven to 350 F. Grease and flour a small pan. I use a 5 inch porcelain pan, but you can use any tart or springform pan. On low speed, blend the sugar, almond paste, and butter. Add eggs one at a time while mixing. Mix on high until light and fluffy. Sift in cake flour and gently fold in. Bake 30-35 min, until a toothpick comes out clean. Molasses Crinkles Gribskov family recipe Mix together 5 c margarine (or soft shortening. butter will make a crispy rather than soft cookie) 2 c brown sugar 2 eggs 0.5 c molasses Sift together and stir in 5 c flour 3 t baking soda 5 t ground cloves 4 t ground cinnamon 4 t ground ginger
Chill dough. Roll into balls the size of large walnuts. Dip top of each ball into sugar (or cinnamon-sugar), and place sugar side up on cookie sheet. Sprinkle each ball with 2-3 drops water. Bake @375 for 10-12 min. Nettie's Banana Bread From my mother, Nettie Bell Knudsen Gribskov Steinbock 1 c butter 2 c sugar 4 eggs 6 bananas (the bananas should be very ripe, i keep them frozen until I accumulate enough) 6 T sour milk (1T vinegar:5t milk) 2 t baking soda 4 c flour preheat oven to 375 Sift together flour and soda. Cream together butter and sugar. Add mashed bananas, mix. Add eggs one at a time, beating 20 sec each. Beat until well mixed and smooth (higher speed). Add flour/soda mixture in 3 parts, mixing well in between. Add sour milk with last addition. Makes two bread loaves. Cook in greased pans until toothpick in center comes out clean. The surface will be dark and the loaf will begin to pull away from edge of pan when done. Usually bakes 45 min- 1 hour, but time can vary due to number and amount of moisture in the bananas. Scout's Brownies From: Dying for Chocolate 1 c unsalted butter 5 oz unsweetened chocolate (Callebaut or Valrhona, preferred) 3 T dark european stype cocoa (Hersheys premium works) 5 c flour 0.5 t baking powder 1 t salt 4 eggs 2 c sugar 1 t vanilla 1 c chocolate chips Preheat oven to 350. Melt butter with unsweetened chocolate. Let cool. Meanwhile, grease 9x13 pan. Sift together cocoa, flour, baking powder and salt. Beat eggs until creamy, gradually adding sugar. Add vanilla and cooled chocolate mixture to eggs. Stir in dry ingedients until just combined. Do this by hand; do not overbeat. Sprinkle chocolate chips on surface. Bake 30-35 min, or until center no longer jiggles when shaken.desserts Appetizers Crostini with Spinach and Parmesan Spread 1 (10 oz) box frozen chopped spinach, thawed and squeezed dry 5 c low-fat cottage cheese (12 oz) 1 oz Parmesan cheese, grated (0.5 c) 0.25 c packed fresh basil leaves 1 T juice from 1 lemon 1 T olive oil
1 large garlilc clove, sliced thin Pinch cayenne Salt and ground black pepper 1 recipe Crostini (at end of recipe) Spinach and Parmesan Spread Process the spinach, cottage cheese, half of the Parmesan, basil, lemon juice, oil, garlic, and cayenne together in a food processor until smooth, 1 to 5 min, scraping down the sides of the bowl with a rubber spatula as needed. Transfer the mixture to a medium bowl and season with salt and pepper to taste. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 1 hr. (This spread, covered, can be refrigerated for up to 2 days. Bring to room temperature and season with additional lemon juice, salt, and pepper as needed before serving.) When ready to serve, spread about 1 T of the mixture over each crostini and sprinkle with the remaining Parmesan before serving. Crostini 1 large baguette, cut on the bias into 0.5" slices (about 30 slices) - NOTE: I ended up using two baguettes. 1 large garlic clove, peeled - NOTE: Use as many as you need, I used Olive oil mister or olive oil spray - NOTE: You can buy olive oil spray in the grocery store Salt and ground black pepper Adjust an oven rack to the middle position and heat the oven to 400 degrees. Arrange the bread slices in a single layer on a baking sheet. Bake until the bread is dry and crisp, 8 to 10 min, turning over the slices halfway through baking. Remove the toasts from the oven and, while sill hot, rub one side of each toast with the raw garlic clove. Spary with the oil and sprinkle liberally with salt and pepper. (The toasts are best topped and served shortly after they come out of the oven, but you can set the toasts themselves aside for seveal hours and then top them just before serving.) Main Dishes Æbleskiver 2 c flour 1 t baking powder 0.5 t baking soda 5 c buttermilk 1 T sugar 0.5 t salt 2 eggs 1 t cardamom Beat eggs and sugar. Add to dry ingrediants. Add milk and beat until smooth. Cook, of course, in an æbleskiver pan. No-fry Falafel Falafel 1/3 c Bulgur wheat 15 oz can chickpeas 1 c bread crumbs (store bought) 1 small onion 2 T lemon juice 1 T cumin 2 t coriander 0.25 t salt to taste pepper, hot pepper sauce 0.5 cup cilantro 2 T olive oil Pour 2 c boiling water over bulgur and let stand, covered, 30 min.
Drain and squeeze out water in a towel. In food processor, mince garlic. Add bulgur chickpeas, bread crumbs, onion, lemon juice, cumin, coriander, salt, pepper, and hot pepper sauce. Puree 1 min until smooth. Blend in cilantro. Scoop out 0.25 c patties or mounds and bake about 10 min, until light brown on top, on well greased cookie sheet at 400 F. Turn halfway through. You can also cook on cookie sheet on the grill. Serve in pita bread or flatbread with sauce and fresh tomatoes, lettuce, etc. Sauce 0.5 c yogurt 2 large cloves garlic 1 cucumber Remove seeds from cucumber and blend with garlic and yogurt in food processor. Make the sauce while the bulgur soaks. Crustless Jarlsberg Quiche From: Dying for Chocolate 0.5 c unsalted butter 0.5 c flour 5 c milk 11 oz softened cream cheese 1 t baking powder 0.5 t salt 5 c small curd cottage cheese 1 t Dijon mustard 9 eggs 0.75 lb Jarlsberg cheese, grated 0.33 c Parmesan cheese, freshly grated Preheat oven to 350 and butter two 10 inch pie pans. In a saucepan, melt butter over medium heat. Add flour and stir until mixture bubbles. Slowly add the milk while stirring constantly (some of you will recognize this as a basic white sauce). Set aside to cool. Meanwhile, stir the baking powder, mustard and salt into the cottage cheese. Beat the eggs well, then beat in the softened cream cheese and cottage cheese mixture. Slowly beat in the white sauce, followed by the Jarlsberg and Parmesan cheeses. Bake for 45 min or until puffed and brown Roasted Poblano-Cilantro Rice Lisa Bono, from Emeril Online 1 tablespoon plus 1 1/2 teaspoons vegetable oil 1/2 cup chopped white onions 2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped 2 teaspoons chopped garlic 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish 1/4 cup roughly chopped fresh parsley leaves 1 3/4 cups chicken stock 1 cup long-grain white rice In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth. Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes.
10. 1 Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes. Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro. Lentils & Rice Gribskov 1 T Olive oil 10 shallots, minced 2 cloves garlic, minced 8 c broth (vegetable or chicken) 2 c lentils (approx 1 lb) ½ c green onions, sliced 1 T + 2 t ground chile 1 T ground coriander 2 T ground turmeric 1/3 cup lime juice 1/4 t salt 5 c cooked rice Saute garlic and shallot in olive oil until tender. Add broth, lentils, green onions, chile, coriander, and turmeric. Bring to a boil, cover and simmer for 25 min or until lentils are tender. Stir in lime juice and salt. Serve 1 c lentils over 1/2 c rice. Salads Summer Pickle (Cucumber with Dill) Gribskov This is a great cold dish for a hot summer day. Especially with fresh cucumbers. 3 large cucumbers 1 ½ T salt 1 c white wine vinegar 1 ½ T sugar 3 T fresh dill Score outsides of cucumbers with fork, or peel if you don t like the skin. Slice in rounds and place in bowl. Add salt and mix. Cover and chill 30 min 2 hour. Rinse well under running water in colander. Dissolve sugar in vinegar. Add dill and vinegar to cucumbers. cover and chill 45 min 1 day. Strawberry Poppyseed Salad Lisa Bono Dressing This makes enough for at least two salads. 1/2 cup sugar 2/3 cup vegetable oil 1/4 cup red wine vinegar 1 t. prepared mustard 1 T. poppy seeds 1 t. salt
Salad 1 head lettuce 3/4 cup shredded mozzarella cheese 1/2 cup strawberries (the more, the better) 1/2 cup mandarin oranges (canned) 1/2 cup sweetened roasted almonds (or you can sautee some sliced almonds in butter and suger) 1/2 cup chopped red onions Vegetables Hot Sichuan-Style Green Beans Notes: Prep and cook time about 15 min Makes 8 to 10 small-plate servings You can make these beans up to 2 hours ahead, let cook, then over and let stand at room temperature. If you use the maximum amount of chuili flakes, the dish will be quite hot. Ingredients 1 lb green beans 2 T soy sauce 1 T rice vinegar 2 t sugar 0.25 to 0.5 t hot chili flakes 0.25 t ground white pepper - NOTE: I used ground black pepper 1 T vegetable oil 2 T minced garlic 2 T minced fresh ginger Directions Rinse and drain green beans; trim off and discard stem ends. Cut beans into 2- to 3-inch lengths. In a small bowl, mix soy sauce, rice vinegar, sugar, chili flakes, and white pepper. Set a 10- to 12-inch frying pan over hight heat. When pan is hot, add beans and 0.25 c water. Cover and cook, stirring once, until beans are bright green and slightly crunchy to bite, 3 to 4 minutes. Uncover and cook until any remaining water has evaporated. Add oil, garlic, and ginger to pan; stir until green beans and garlic are lightly browned, 1 to 2 minutes. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and the sauce thickens and coats the beans, 2 to 3 minutes. Pour into a serving dish. Server hot or cool.