September 12, 2010 · 8:22 pm

Basil Banana Pepper Jelly

My sister-in-law Dana shared a bag full of yellow and red banana peppers with me, and I immediately thought of making pepper jelly. We love to eat it with cream cheese and crackers while watching TV.  This year my garden is bursting with basil, which gives this jelly its unique flavor.  Basil Banana Pepper Jelly is a perfect hostess or teacher gift.

by Elizabeth Savoie Dronet, adapted from Ball Complete Book of Home Preserving

Yield: 6 – 8oz jars or 12 – 4oz jars.  Ours actually filled 12 4oz jars and 1 8oz jar plus a little extra to eat that night.

1 cup          thinly diced, seeded mild banana peppers
1/2 cup      fresh hot peppers, seeds removed and diced (I used 5 hot cherry peppers.)
1/2 cup      red onion, finely diced
8 large       fresh basil leaves, cut into thin ribbons
1/2 tsp       dried basil
1 1/2 cup   white vinegar
6 cups        sugar
2 drops      red food coloring
6 drops      yellow food coloring
2 pouches liquid pectin (Certo)

Prepare jars, lids, and rings by washing them in hot soapy water.  Keep warm.  Bring a large pot of water to a simmer in preparation for processing jars after they are filled.  Water should be high enough to cover the jars at least 1 inch.

Combine peppers, red onion, fresh and dried basil in a large and tall pot.  (The mixture will foam and rise when it boils.) Stir in vinegar and sugar.  Add food coloring.

Over high heat, bring mixture to a full, rolling boil. Stirring constantly, boil hard 1 minute. (Set your timer.)  Remove from heat. Immediately stir in 2 pouches Certo, mixing well.

Ladle jelly into hot jars, dividing peppers equally among jars and filling each jar to within 1/8-1/4 inch of top rim. Wipe jar rims. Center lids on jars and screw on bands. Use a pot holder when handling the hot jars.

Process in a boiling water bath for 10 minutes.  Jars must stand upright.  One of ours was on its side and the glass broke.  Dave and I like Ball’s green canning basket that easily lowers and lifts the hot jars into the boiling water.

Cool on the counter and listen for the popping sound that means you have successfully completed the job.

Serve with soft cream cheese and Wheat Thins.

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Filed under Appetizer, Canning, Showers or Teas, Vegetarian

September 6, 2010 · 12:29 pm

Spicy Rosemary Cashews

Can’t figure out how to use all that rosemary growing in the garden?  Try making Spicy Rosemary Cashews.   Transform plain nuts in a can to a fancy but quick appetizer or snack.


By Elizabeth Savoie Dronet based on a recipe from the Peace Meals cookbook.

1 9oz can Cashews (I use Planters lightly salted cashew halves and pieces.)
1 Tbsp minced fresh rosemary
1/2 tsp cayenne pepper
1 tsp brown sugar
2 tsp butter, melted (That’s a little less than the tablespoon line on the stick of butter.)

Heat oven to 350.  Place the cashews on a rimmed baking sheet  and warm for around 5 minutes. Meanwhile combine the remaining ingredients in a small bowl.  Add to the warm cashews and gently mix until evenly coated.  Serve warm or at room temperature.

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August 14, 2010 · 9:25 am

Buttermilk Biscuits

Homemade buttermilk biscuits are not difficult to make and taste so much better than the canned version.  I like to eat them hot smothered with honey or homemade blackberry jelly.  You can also make a breakfast sandwich by stuffing the biscuit with scrambled eggs, cheese and a (veggie) sausage patty.   They are perfect for lazy weekend mornings with a cup of Community coffee.

by Elizabeth Savoie Dronet

2 cups flour
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup shortening
3/4 cup buttermilk

Chill shortening to ensure flaky biscuits. Combine first 4 ingredients in a medium bowl.  With a pastry cutter, cut in shortening until mixture is crumbly.  Add buttermilk.  Stir until moistened.  (If it is still dry, add another Tbsp of buttermilk.)

Turn dough out onto floured surface and kneed lightly.  Roll into 1/2 inch thickness and cut with a 2.5 – 3 inch biscuit cutter or use the rim of a glass.   Place on lightly greased cookie sheet.  Bake at 425 for 14-15 minutes until lightly browned.  Makes about 9-10 biscuits.

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August 13, 2010 · 5:18 pm

Carrot Souffle

No doubt you’ll be asked, “Are these sweet potatoes?” when you serve carrot souffle for the first time.  If you are not a fan of cooked carrots, give this dish a try.  It’s certainly a hit with the kids at home and often the talk of potlucks.  Mary Ellen likes to serve it at Thanksgiving, doubling or tripling the recipe to serve more.

based on a recipe by Jane, Elizabeth’s mother-in-law

1 lb. baby carrots
5 Tbsp. butter
2 eggs
1/4 cup flour
1 tsp baking powder
2/3 cup sugar
1/4 tsp cinnamon
1/2 tsp vanilla
1/4 tsp salt

Boil carrots in salted water until they easily pierce with a fork.  (Boiling is recommended. The microwave doesn’t  adequately soften them.)  Drain and cool slightly.  Place carrots in a large food processor or blender.  Pulse a few times.  Add all remaining ingredients.  Blend until smooth.  Pour into greased 8×8 dish.  (Use a 9×13 if doubling the recipe.)  Cook 1 hour at 350.  Serve warm.

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Filed under Holidays, Side Dish, Vegetarian

August 12, 2010 · 10:03 pm

Hot and Sour Soup

When asked what her favorite food is, my four-year-old daughter always answers, “Tofu Soup!” which is what she calls this satisfying Hot and Sour Soup.  I usually put extra tofu in it, since she likes it so much.

by Elizabeth Savoie Dronet, based on a recipe from Martha Stewart

Serves 4

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Ingredients

  • 4 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1/4 to 1/2 teaspoon crushed red pepper (I use the lesser amount for the kids.)
  • 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
  • 3 to 4 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 1 large egg, lightly beaten
  • 1/2 package firm tofu, cut into 1/4-inch cubes, drained (Or use one pkg. pre-cubed tofu drained.)
  • 2 tablespoons finely grated fresh ginger
  • 3 green onions, thinly sliced

Method

  1. In a large pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
  2. In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
  3. Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, or garlic press.  Squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with green onions.

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Filed under Soup, Vegetarian

August 8, 2010 · 9:25 pm

Zucchini Bread

Just like the carrots in a carrot cake, the zucchini in this bread adds a rich moistness without the vegetable flavor.  Bake it in mini loaves and sprinkle with powdered sugar designs to give as gifts.


By Dolores Borel

Ingredients

1                cup  oil
3               egg — beaten
2               cups  sugar
2               cups  zucchini — grated
2               teaspoons  vanilla
3               cups  flour
1                teaspoon  baking soda
1/4           teaspoon  baking powder
1                teaspoon  salt
3                teaspoons  cinnamon
1                cup  pecans — chopped

Method

Combine first 5 ingredients.  Stir in flour, soda, baking powder, salt, and cinnamon.  Add nuts.  Bake in 2 well greased loaf pans 325 1 – 1 1/2 hours. 3 mini pans may be used.

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Filed under Bread, Dessert, Vegetarian

August 8, 2010 · 9:17 pm

One Hour Rolls

Friends have enjoyed these rolls stuffed with Kent’s smoked turkey for many a Super Bowl Sunday.  The rising of the dough is a sure thing with the combination of yeast, buttermilk, and baking soda.

by Pat Savoie originally by her friend Carma

Ingredients

2         envelopes  yeast
2        Tablespoons  sugar
2         cups  buttermilk
1         Tablespoon  shortening — melted
4         cups  flour
1/4     tsp  baking soda
1/4     tsp  baking powder
1          tsp  salt

Method

Mix  all dry ingredients.  Mix all wet ingredients and pour into dry.  Mix and knead.  Turn out and roll dough to 1/2 inch thickness.  Cut with large biscuit cutter.  Place on greased cookie sheet or parchment paper lined cookie sheet  and rise until double.  Bake 400 15 – 20 minutes.

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August 8, 2010 · 9:04 pm

Martha’s White Bread

This bread always comes out beautiful.  I like to toast thick slices spread with a little butter in a skillet on the stove for breakfast, then serve with cane syrup or honey.

by Pat Savoie originally by her friend Martha

2                yeast
1/2           cup  water — warmed
4                Tablespoons  sugar
1 3/4       cups  milk or water — scalded
4               cups  flour
1               Tablespoon  salt
2              Tablespoons  shortening — melted
4               cups  flour
Scald milk and cool until just warm.  Melt shortening.  Combine dry ingredients with 4 cups flour.  Combine all wet ingredients and add to dry.  Add remaining 4 cups of flour.  Knead by hand or mixer for 10 minutes.  Place in greased bowl then invert dough so that both sides are greased.  Rise until doubled.  Punch down.  Rise until double. Form into 2 loaves.  Spray top with Pam.  Bake 25 minutes at 350.  Brush hot loaf with melted butter.

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August 8, 2010 · 8:55 pm

Butter Crescent Rolls

I served these delicious rolls for Thanksgiving presented spilling out of a large cornucopia made out of bread strips fashioned in a lattice weave pattern.  They were such a hit, I froze the cornucopia, and used it again for Christmas.

by Pat Savoie

2                envelopes  yeast
3/4           cup  warm water
1/2           cup  sugar
1/2           cup  butter — melted
2                eggs — large
1 1/2        teaspoons  salt
4                cups  flour
Combine yeast and water.  Add sugar and next 3 ingredients.  Add 2 cups flour and mix gradually adding remaining flour.  Turn out and knead 3 to 4 times.  Place in greased bowl and let rise until double.  Punch down.  Divide into 3 balls. Roll out into 12 inch circle. Spread with softened butter.   Cut into 12 wedges.  Starting with wide end, roll.  Place small seam down on greased cookie sheet.  Cover with damp cloth and let rise until double.  Bake 375 12 minutes.  Brush with melted butter while still warm.

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August 8, 2010 · 8:03 pm

A Whole Lot of Nuts Granola

“Sometimes I feel like a nut… Sometimes I don’t”  You have to love nuts, to like this granola because it’s filled with nuts.  My daughter, Rebecca, and I sprinkle it over bowls of yogurt, cottage cheese, and fruit for a healthy breakfast.

by Pat Savoie

8             Ounces  Oatmeal
1/2        Cup  Sunflower Seeds
1             Cup  Almonds
1             Cup  Pecans
1             Cup Walnuts
1             Cup Coconut, sweetened
1/2        Cup Wheat Germ
1/2        Cup  Honey
1/4        Cup  Dark Brown Sugar
1             Ounce  Butter
2             Teaspoons  Vanilla
1/2         Teaspoon  Salt
1/2         Teaspoon Cinnamon
6 1/2     Ounces  Dried Fruit (Cranberries, cherries, raisins, etc)

Preheat oven 350

Spread oats, nuts, wheat germ onto half-sheet pan.  Place in oven  stirring occasionally for about 15 minutes or until toasted.

Combine honey, brown sugar, butter, vanilla, cinnamon and salt.  Cook until butter is melted and sugar is completely dissolved.

Reduce oven to 300.

Combine liquid and dry oatmeal mixture.   Pour into a large pan (I like to use my largest roasting pan) lined with parchment paper.  Bake 45 to 50 minutes stirring every 15 minutes.  Pour out hot granola onto your kitchen counter and break apart with the back of your spoon.  Stir in the dried fruit if desired.  When cool, store in a ziplock bag.

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