June 17, 2010 · 3:23 pm

No Yeast Pizza Dough

I love this recipe when I seem to be running low on grocery items.  I can usually find these things around and use what I have on hand for toppings.  The grocery store can wait until tomorrow.

by Elizabeth Savoie Dronet

2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cup milk
1/4 cup  oil
a dash of any Italian herbs on hand

2 tablespoons vegetable oil
Pizza toppings and cheese
Pizza flavored grinder for the final topping

Heat oven to 425°F.

Measure the first set of ingredients  into the mixer.

Stir until dough leaves the side of the bowl.

Gather dough together and press into a ball.

Knead dough 10 times to make smooth.

On lightly floured surface roll until the size of the pizza stone.

Place on pizza stone that has been dusted with a little cornmeal to prevent sticking.

Brush with remaining 2T of salad oil.

Place in oven for about 5 minutes.  Remove and add toppings.

Bake for another 20 minutes or until it looks done.

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Filed under Main Dish, Vegetarian

June 17, 2010 · 1:25 pm

Hot Chocolate Sauce for Ice Cream

Granny made this for Paw Paw to eat while he watched TV at night.  It’s always been one of my (Elizabeth) favorite desserts too. I love it best when it molds to the cold ice cream, but it still chewy in texture.  Once a friend gave me a jar of a similar sauce that also included a little rum.  I’m thinking of testing it with this recipe.

by Granny–Dolores Borel

1 stick butter
2oz unsweetened chocolate (We use Bakers squares.)
2 Tbsp light corn syrup
1 pinch of salt
3/4 cup sugar
1/4 cup milk
2 tsp vanilla

In a sauce pan combine butter, chocolate, syrup, sugar, and salt.  Cook over medium heat.  Add milk and bring to a boil cooking until slightly thickened.  The longer you cook it, the harder it will turn out.  Test by dropping a small amount in a cold glass of water.  It should form a soft ball.  Remove from heat and stir in vanilla–“makes it shiny.”  Stir until cool.  Serve over vanilla ice cream.

Store leftovers in a glass container in the fridge.  Reheat in the microwave.

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Filed under Dessert

June 17, 2010 · 1:12 pm

Triple Chocolate Nut Clusters


These candies are a wonderful treat during the Christmas season. They also make nice gifts or party favors.  I served them at a Christmas Sweet Swap I hosted for the ladies at church.  Everyone wanted the recipe.  The slow cooker makes these candies a snap!

by Elizabeth Savoie Dronet from Southern Living

1  16oz jar dry-roasted peanuts
1  9.75oz can salted whole cashews
2 cups pecan pieces
18  2oz chocolate bark coating squares, cut in half
1  12oz pkg semisweet chocolate morsels
4  1oz bittersweet chocolate baking squares, broken into pieces
1  Tbsp shortening (Crisco)
1  tsp vanilla extract

Combine first 7 ingredients in a 5 quart slow cooker, cover and cook on low for 2 hours.  Stir to coat and add vanilla.  Drop by spoonfuls onto wax paper. (You’ll need a lot.)  Let stand for 2 hours.  Store in airtight container.  Makes about 6 dozen.  They keep for some time, so you can plan to serve them at more than one function.

*If the candies look too dry and chalky, add a Tbsp more of Crisco to bring back the gloss.

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Filed under Candy, Holidays

June 17, 2010 · 1:01 pm

Pineapple Orange Fruit Salad

Darnell likes to serve this simple fruit salad with dinner.  She often puts it on the buffet table at our family Easter gathering and at birthday parties. It’s a good recipe for kids to help with since there is no chopping or cooking.


by Darnell, Elizabeth’s sister-in-law

1 11oz can mandarin oranges drained
1 20oz can pineapple chunks drained
1 cup seedless grapes
2/3 cup vanilla yogurt (We like Stonyfield Farms best.)
2 Tbsp orange marmalade
1/4 tsp ground ginger

Stir together yogurt, marmalade and ginger.  Toss with fruit.

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Filed under Salads

June 17, 2010 · 12:54 pm

Fruit Dip

We always serve this dip with fresh strawberries.  It’s great for baby or wedding showers.

by Pat Savoie

1 jar marshmallow cream
1 block of cream cheese, softened

Place in a mixer and beat until smooth.

*If you’d like a pink dip, add a touch of grenadine.

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Filed under Appetizer, Dessert, Showers or Teas

June 17, 2010 · 9:05 am

Cherry Tomato Cheese Balls

My four-year-old daughter loves tomatoes.  With my help, she can make this simple recipe.  She even gathers basil from the garden and tears it into small pieces.

by Elizabeth Savoie Dronet

Ingredients

1 pkg cherry tomatoes
1/2 cup whipped cream cheese
fresh basil, chopped or torn
salt and pepper to taste

Method

Slice the top off of each tomato and gently scoop out some of the seeds.  Turn upside down on a paper towel to drain for a few minutes.

Mix cream cheese with basil, salt, and pepper.  Fill tomatoes with cheese mixture and place the lids back on top.  They will not close completely.

*Thinly sliced chives or green onions may be substituted for basil.

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Filed under Appetizer, Lunch Box, Salads, Vegetarian

June 17, 2010 · 8:38 am

Baked Eggs in Ramekins

 

Eggs just can’t get any better!  They can be eaten simply with cream, or you can add fillings to the bottom to dress them up.  The Dronet family loves them simple.  Enjoy this dish for breakfast or dinner.


by Elizabeth Savoie Dronet, based on recipes by Julia Child and Ina Garten

Preheat oven to 375.

Eggs
Cream
Butter
Salt and pepper

Possible fillings for the bottom of the dish: a little garlic (not too much!), cooked spinach, chopped mushrooms, cooked onions
Possibilities for the top: thyme, rosemary, fresh parsley, Parmesan cheese

Butter a 1/2 cup ramekin for each egg.  Pour 1 Tbsp of heavy cream into the bottom of each ramekin.  Place in a 9×13 dish containing 1/2″ of hot water.  Place in the oven for about 3 minutes until cream is hot.

Break an egg into each ramekin.  Sprinkle in salt and pepper and pour over 1 tsp of cream.  Dot with butter and bake for 13 minutes until eggs are softly set and the yolks are covered in a white film.  They will still tremble slightly.

Serve with toasted French bread. (Eat these eggs in the ramekin–do not attempt to remove!)

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Filed under Breakfast, Main Dish, Vegetarian

June 17, 2010 · 3:29 am

Green Beans with Tomatoes and Olives

by Elizabeth Savoie Dronet

12 oz trimmed green beans
8 grape tomatoes halved
8 Kalamata olives halved
Salt and pepper to taste
Fresh basil to taste
Crumbled feta to taste
Olive oil to drizzle over

Cook green beans until tender.  Cool in cold water.  Mix in all ingredients and serve.

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Filed under Side Dish, Vegetarian

June 17, 2010 · 3:08 am

Chickpea Pasta with Almonds

We like to eat this pasta on picnics. Just pack the almonds separately to keep their crunch.

by Elizabeth Savoie Dronet

1 Tbsp olive oil
2 cloves of garlic
3.5 cups of vegetable broth (1.5 cubes of Knorr brand)
1/8-1/4 tsp crushed red pepper flakes
8oz angel hair pasta
1 can chickpeas, drained and rinsed
1/2 cup flat leafed parsley, chopped
1/4 cup unsalted roasted almonds, chopped (can use less)
1/4 cup Parmesan cheese

Heat the oil in a medium saucepan. Cook garlic for 1 minute.  Add broth and red pepper and bring to a boil.  Add the pasta, stirring until the broth is mostly absorbed, around 6 minutes. Stir in chickpeas and parsley.  Serve with Parmesan cheese and almonds on top. Eat warm or at room temperature.

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Filed under Lunch Box, Main Dish, Vegetarian

June 17, 2010 · 2:58 am

Lemon Parmesan Spaghetti

by Elizabeth Savoie Dronet

8 oz thin spaghetti
1/4 cup butter
8oz sour cream
1 tsp lemon zest
3 Tbsp fresh lemon juice
1/4 cup Parmesan cheese
salt and pepper to taste
chopped parsley

Preheat oven to 400.  Cook pasta until al dente.  Drain and place in a greased 1.5 quart casserole dish.  In a small pot, melt butter.  Turn off the heat and stir in sour cream, lemon zest, lemon juice, half the cheese and salt and pepper. Mix until smooth. Pour over spaghetti and gently mix.  Bake for 15-20 minutes.  Remove from oven and top with remaining Parmesan cheese and fresh parsley.

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Filed under Main Dish, Side Dish, Vegetarian