Wednesday, October 26, 2016

Donna's Dill Dip

 Every summer at Delanco Camp our faithful head cook, Donna, would make Dill Dip to go along with veggies on pizza day. Thinking it was an original recipe, I asked if she would share it. Her response was page 269 in the Best of Mennonite Fellowship Meals Cook Book!

After I bought the cookbook I had access to the recipe and of course, have tweaked it here and there over the years, mainly because I don’t care for the taste of the seasoned salt that the original recipe called for.

Here is my variation of what I still call Donna’s Dill Dip.

1 cup soup cream (8 oz. container)
1 cup mayonnaise
1 tablespoon granulated onion (or dried minced onion)
1 tablespoon dried parsley
2-3 teaspoons dried dill weed
½ teaspoon granulated garlic
½ teaspoon salt
¼ teaspoon Mrs. Dash’s Salt-Free Seasoning (optional)
freshly ground pepper to taste

Mix all ingredients well and refrigerate. Serve with your choice of fresh, crisp vegetables.
This keeps well in the refrigerator.

Monday, May 25, 2015

Coleslaw

For a long timeI never made coleslaw, I had no clue on the balance of flavors and what made it good. The times I did try to make it were never quite successful.The someone asked me to make it for an event when I offered to help so I figured I had better get a good recipe! Someone gave me a recipe for a version of KFC coleslaw and it was delicious! As time went on I found that we liked it better with mostly lemon juice instead of equal parts lemon juice and vinegar. I also added onion to round out the flavor. Now when I coleslaw for an event it there is rarely anything left over!

1 head cabbage, finely chopped  ( I chop it in the food processor.)
1 carrot, shredded
1/3 cup granulated sugar
½ cup mayonnaise
½ tsp. salt
1/8 tsp. pepper
½ tsp. granulated onion
½ cup buttermilk (or ½ c milk+ 2 tbsp. powdered buttermilk.)
3 tbsp. lemon juice
1 tsp. cider vinegar


Mix all ingredients well. Chill for several hours before serving.


Sunday, January 25, 2015

The Bride Becomes a Mama

And that means a baby shower for a sweet little girl!  The menu for our afternoon tea will include family favorites, cream puffs, brown sugar pound cake and brownie bites (packaged fudge brownie mix baked in mini-muffin tins, and topped with out favorite frosting.)  The gluten-free among us will enjoy  chocolate chip-walnut blondies,  peanut butter cookies, and my version of Starbuck's lemon loaf.

This is the first time I've tried the chocolate chip blondies which are made with almond flour and I was so pleased with the results! Meaningful Eats has  a lot of good recipes if you are living gluten-free.

Seafood Bisque

This is a family favorite, served each Christmas Eve at my cousin's open house. When I asked for the recipe, I was shocked to find out it was dressed up canned soup.  It was also popular at our church's annual soup  ssale and when I asked for the recipe, I got the same story.So the search began for seafood bisque from scratch.  I am not sure where I got the basic recipe, but I did make enough changes in the seasonings to suit our family and to call this recipe my own.

Ingredients:
·       6 tablespoons butter
·       4 tablespoons chopped green onion (or minced onion since I never remember to buy the green onions!)
·       4 tablespoons minced celery
·       6 tablespoons flour
·       5 cups milk
·       3/4 teaspoon pepper
·       1 tsp. granulated onion
·       ½ tsp granulated garlic
·       ½ tsp  Old Bay seasoning
·       ½ tsp ground thyme
·       4 tablespoons tomato paste
·       2 cups (1 pint) heavy whipping cream
·       16 ounces crab meat
·       16 ounces small cooked shrimp or other seafood
·       4 tablespoon sherry (rice vinegar)

Scott added a bit of cayenne and Tabasco Sauce to his bowl of soup.
Preparation: Heat butter over medium-low heat; add green onion and celery. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in the milk, cooking and stirring until thickened. Add seasonings, tomato paste and heavy cream. Stir in the crab, shrimp, and sherry. Bring to a simmer. Serve hot.
Serves 4 to 6.


Wednesday, October 1, 2014

Flourless Brownie Bites

My daughter sent me to  to Averie Cooks for a great brownie bite recipe.  Not being a huge fan of banana I was a little skeptical, but these brownie bites were delicious and took less than a half an hour start to finish. I might try them in the food processor next time since it is a little easier to work with than the blender.

The Brownie Bites were no more trouble to make than packaged gluten free brownies and taste so much better and have a bit of protein from the egg and peanut butter as well as a bit of fiber from the peanut butter and banana.

I look forward to exploring Averie Cooks for more recipes.


Friday, October 4, 2013

Gluten Free Lemon Bars

This recipe is fan update to the original lemon bar recipe from my orange Betty Crocker cookbook, (circa 1979).  It was a simple substitution of gluten free flours for the all purpose wheat flour.  These are not sugar free in any way, but I can only give up so much...


Gluten Free Lemon Bars

Begin the lemon bars preheating oven to 350 degrees.

In a large mixing bowl mix: (I used food processor)
40g coconut flour +100g GF flour containing xanthum gum 
(or  1 cup high quality gluten free flour containing xanthm gum. )
1/2 cup butter
1/3 cup confectioners sugar
until it holds together. Press mixture into an 8x8 pan and bake at 350 degrees for 20 minutes.

While the cookie base is baking beat
2 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 Tablespoons lemon juice
1 teaspoon finely grated lemon zest

Beat until light and fluffy, about 3 minutes. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center. Cool, cut in squares and sprinkle with powdered sugar.

Wednesday, September 11, 2013

My Mom's Peach Cobbler

I grew up in a farm family. My father and grandfather farmed several hundred acres of peach and apple orchards.  My mom made peach everything... from frozen peach mouse to peach barbecue sauce and peach muffins (my personal favorite!) But the one thing that showed up most often was peach cobbler.  Here is my mom's recipe, as published in The Richwood Cookbook, one of those small-town, spiral-bound cookbooks containing some of the best recipes ever!

Peach Cobbler
5 cups peaches
1 cup sugar
2 tablespoons instant tapioca (usually found with the pudding and Jello at the store)
2 1/2 cups biscuit mix
3 tablespoons sugar
3 tablespoons oil or melted butter
1 egg and milk to measure 1/2 cup

In a sauce pan, bring peaches,  1 c. sugar anad tapioca to a boil.  Pour into a 9" square pan.
In a bowl, combine biscuit mix, 3 tablespoons of sugar, oil and egg-milk mixture and mix until blended.  Top the hot fruit with 9 large spoonfuls of batter.  Bake at 375 degrees F.  for about 20 minutes until biscuit are golden brown and fruit is bubbly.

Note:  The 5 cups peaches, 1 cup sugar and 2 tablespoons of tapioca can be prepared and frozen for winter use.  To use, remove from freezer to thaw. When thawed, proceed as directed above.

Recipe courtesy of Pat Young.