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Thursday, September 30, 2010

Lemon Curd Cupcakes

* 3 tablespoons plus 1-1/2 teaspoons sugar
* 3 tablespoons lemon juice
* 4-1/2 teaspoons butter
* 1 egg, lightly beaten
* 1 teaspoon grated lemon peel

* 3/4 cup butter, softened
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 teaspoon grated lemon peel
* 1-1/2 cups cake flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 2/3 cup buttermilk

* 2 tablespoons butter, softened
* 1/2 teaspoon vanilla extract
* Pinch salt
* 2 cups confectioners' sugar
* 2 to 4 tablespoons milk
* Edible flowers or additional grated lemon peel, optional

* For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon peel. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
* Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
* Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.
* In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon peel if desired.

Yield: 1 dozen.

~~Taste of Home April/May 2007~~

Monday, September 20, 2010

Veggie Meatloaf with Checca Sauce

Checca Sauce:
* 1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
* 3 scallions (white and pale green parts only), coarsely chopped
* 3 cloves garlic, chopped
* 8 fresh basil leaves
* 3 tablespoons olive oil
* Pinch salt
* Pinch freshly ground black pepper

Lentil Loaf:
* 3/4 cup lentils (about 5 ounces)
* 3 cups reduced-sodium vegetable broth
* 1 cup uncooked short-grain brown rice, rinsed well
* 1/2 cup finely chopped white onion
* 1/2 cup shredded carrots
* 1 celery rib, sliced
* 1/2 cup frozen corn kernels
* 2 tablespoons butter, divided
* 10 ounces fresh baby spinach leaves (about 4 cups)
* 1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
* 2 eggs, lightly beaten
* 1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
* 1/3 cup chopped fresh basil leaves
* 1/2 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 tomato, sliced

For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.

For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.

Meanwhile, preheat the oven to 350 degrees F.

Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.

In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.

Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

Serves 4 to 6.

~~ Giada De Laurentiis, Everyday Italian~~

Saturday, September 18, 2010

Shrimp Bisque

* 1 pound large shrimp, peeled and deveined, shells reserved
* 4 cups seafood stock
* 3 tablespoons good olive oil
* 2 cups chopped leeks, white and light green parts (3 leeks)
* 1 tablespoon chopped garlic (3 cloves)
* Pinch cayenne pepper
* 1/4 cup Cognac or brandy
* 1/4 cup dry sherry
* 4 tablespoons (1/2 stick) unsalted butter
* 1/4 cup all-purpose flour
* 2 cups half-and-half
* 1/3 cup tomato paste
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Serves 4 to 6.

~~Ina Garten, Barefoot Contessa at Home, 2006~~

Thursday, September 16, 2010

Garlic-Herb Potato Nests

* 2 cups grated peeled potatoes, drained and squeezed dry
* 1 egg white, lightly beaten
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/3 cup garlic-herb cheese spread
* Fresh dill sprigs

* In a large bowl, combine the potatoes, egg white, salt and pepper. Place 1 tablespoonful in each of 24 greased miniature muffin cups, lining the bottom and sides of cups.
* Bake at 375° for 20-25 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
* Shape 1/2 teaspoonfuls of cheese into ovals; place in potato nests. Garnish with dill. Serve at room temperature.

Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 25 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 48 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.

~~Taste of Home August/September 2005~~

Tuesday, September 14, 2010

Tuna Tea Sandwiches

* 1 can (6 ounces) light water-packed tuna, drained and flaked
* 1 to 2 tablespoons mayonnaise
* 1/4 teaspoon lemon-pepper seasoning
* 4 tablespoons crumbled goat cheese
* 4 slices multigrain bread, crusts removed
* 4 large fresh basil leaves

* In a small bowl, combine the tuna, mayonnaise and lemon-pepper. Spread 1 tablespoon of goat cheese on each slice of bread. Spread two slices with tuna mixture; top with basil leaves and remaining bread. Cut in half or into desired shapes.

Yield: 8 tea sandwiches.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2007~~

Sunday, September 12, 2010

Apple-Nut Blue Cheese Tartlets

* 1 large apple, peeled and finely chopped
* 1 medium onion, finely chopped
* 2 teaspoons butter
* 1 cup (4 ounces) crumbled blue cheese
* 4 tablespoons finely chopped walnuts, toasted, divided
* 1/2 teaspoon salt
* 1 package (1.9 ounces) frozen miniature phyllo tart shells

* In a small nonstick skillet, saute apple and onion in butter until tender. Remove from the heat; stir in the blue cheese, 3 tablespoons walnuts and salt. Spoon a rounded tablespoonful into each tart shell.
* Place on an ungreased baking sheet. Bake at 350° for 5 minutes. Sprinkle with remaining walnuts; bake 2-3 minutes longer or until lightly browned.

Yield: 15 appetizers.

~~Light & Tasty December/January 2008~~

Friday, September 10, 2010

Blueberry Cobbler

* 4 cups fresh or frozen blueberries, thawed
* 3/4 cup sugar, divided
* 3 tablespoons cornstarch
* 2 tablespoons lemon juice
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1 cup all-purpose flour
* 2 teaspoons grated lemon peel
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon baking soda
* 3 tablespoons cold butter
* 3/4 cup buttermilk

* In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray.
* In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture.
* Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm.

Yield: 8 servings.

~~Healthy Cooking June/July 2008~~

Wednesday, September 8, 2010

Caramel Pear Pudding

* 1 cup all-purpose flour
* 2/3 cup sugar
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* Pinch ground cloves
* 1/2 cup milk
* 4 medium pears, peeled and cut into 1/2-inch cubes
* 1/2 cup chopped pecans
* 3/4 cup packed brown sugar
* 1/4 cup butter
* 3/4 cup boiling water
* Vanilla ice cream or whipped cream, optional


* In a large bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2-qt. baking dish.
* In another bowl, combine the brown sugar, butter and water; pour over batter. Bake, uncovered, at 375° for 45-50 minutes. Serve warm with ice cream or whipped cream if desired.

Yield: 8 servings.

~~Taste of Home August/September 1998~~

Monday, September 6, 2010

Salmon Canapes

* 1 package (8 ounces) reduced-fat cream cheese
* 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
* 36 slices cocktail rye bread
* 12 ounces sliced smoked salmon or lox
* 1 medium red onion, thinly sliced and separated into rings
* Fresh dill sprigs, optional

* In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.

Yield: 12 servings.

Nutritional Analysis: One serving (3 canapes) equals 155 calories, 7 g fat (3 g saturated fat), 21 mg cholesterol, 905 mg sodium, 15 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

~~Light & Tasty December/January 2005~~

Saturday, September 4, 2010

Basil Jelly

The jelly is really good with cream cheese as an appetizer. I also like to combine a jar with 1 cup of barbecue sauce and simmer mini meatballs or cocktail wieners in the mixture.

* 4 cups water
* 2 cups firmly packed fresh basil leaves, finely chopped
* 1 package (1-3/4 ounces) powdered fruit pectin
* 3 drops green food coloring, optional
* 5 cups sugar


* In a large saucepan, bring water and basil to a boil. Remove from the heat; cover and let stand for 10 minutes. Strain and discard basil. Return 3-2/3 cups liquid to the pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Stir in the sugar. Boil for 1 minute, stirring constantly. Remove from the
* heat; skim off foam.
* Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Yield: 6 half-pints.

Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

~~Taste of Home June/July 2003~~

Thursday, September 2, 2010

Summer Tea Sandwiches

* 1/2 teaspoon dried tarragon
* 1/2 teaspoon salt, divided
* 1/4 teaspoon pepper
* 1 pound boneless skinless chicken breasts
* 1/2 cup reduced-fat mayonnaise
* 1 tablespoon finely chopped red onion
* 1 teaspoon dill weed
* 1/2 teaspoon lemon juice
* 24 slices soft multigrain bread, crusts removed
* 1 medium cucumber, thinly sliced
* 1/4 medium cantaloupe, cut into 12 thin slices

* Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray.
* Bake at 350° for 20-25 minutes or until a meat thermometer reads 170°. Cool to room temperature; thinly slice.
* In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over one side of 12 slices of bread. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately.

Yield: 12 servings.

~~ Light & Tasty June/July 2005~~

Wednesday, September 1, 2010

How about a giveaway?

Hello friends!

It has been awhile since I had a giveaway and I just happen to have an extra copy of NEW Fall issue of Phyllis Hoffman's Celebrate magazine! I would love to give it away to leave me a comment HERE over at my Prim Rose Hill Studio blog and tell me what you love about autumn & you could be the lucky winner on Sept 10! ;) You'll receive this just in time for the first day of fall--lots of time to cook all these delicious recipes!

From her website:
* 130 New Tailgating Ideas & Recipes
* Crowd-Pleasing Recipes * Easy-To-Make Centerpieces * Delicious Rum-Glazed Apple Tart * Grill a Homemade Pizza Tonight!

"Phyllis Hoffman Celebrate is a premium national magazine that highlights the most important events in our lives. Whether celebrating a birthday, anniversary, wedding, or a simple 4th of July barbeque with friends and family, Celebrate offers inspiration for every occasion.
Each issue brings you more than 70 ideas, recipes, and tips—from tabletop ideas, party planning menus to creative invitations. Celebrate features beautiful photography throughout and best of all it's 95% advertising free!"

As the temperature outside cools, warm up the inside with a party. Download our patterns and how-tos to make celebrating easy at your house this fall.

Grandparents’ Memories, from You Are My Sunshine, page 25

Napkin rings, from Columbus Day, page 32

Menu, from A Fall Gathering, page 38

Fall invitation, from Designed for You, page 109

Party Planner, pages 110–112