Pastry Puffs (with a gluten free version)

Submitted by Jim

I like this recipe because it has ingredients that you usually have on hand - butter, flour and eggs. This is the standard profiterole recipe that you find when making cream puffs or eclairs. You can fill them with custard (or instant pudding) and glaze them with chocolate frosting for the classic cream puff/eclair. You can also fill them with chicken, ham, shrimp or egg salad for appetizers. Another option is to toss a cup or two of cubed cheese into the batter and dust the puffs with Parmesan before baking. Give them a pretentious French sounding name and your friends will be impressed.

Preheat the oven to 400 degrees.

• 1 cup water
• 1/2 cup butter (1 stick)
• 1 cup flour
• 4 eggs

For a gluten free recipe substitute the flour with:

• 1 cup gluten free flour
• 1 teaspoon Xanthan gum

Both of these ingredients are available in mainstream supermarkets

Place the butter and water in a medium saucepan and bring to a boil. As soon as the mixture boils, remove from heat. Stir until the butter is melted.

Add the flour all at once and stir with a fork until the mixture leaves the sides of the pan.

Add the eggs one at a time, stirring with a fork until each egg is completely incorporated after each addition. This can be a workout for your forearms but it really shouldn't take all that long.

Drop in double tablespoonfulls onto baking sheets.

Bake until puffs inflate and begin to brown - about 25 minutes.

Reduce heat to 300 and bake for 30 more minutes or so. This allows the puffs to dry out inside which keeps them from collapsing when removed from the oven. To be sure that the puffs have set completely, remove one with a metal spatula and place it on a metal rack to cool. If it collapses, the puffs need to bake longer. You'll get a feel for this after you have tried this recipe a few times and you won't need to sacrifice as many puffs..

Remove baking sheets from the oven. With a metal spatula, carefully move the puffs to wire cooling racks. Cool for 20-40 minutes.

Split each puff with a fork or a knife and remove the soft partially baked pastry from the inside.

Fill with whatever you like and serve.

These work best when served shortly after baking. If left for too long they can get dry and crisp or gummy and soft depending on the humidity.

Note: If you use the gluten free substitution, the puffs won't smell good while they're baking. Don't let this worry you. It seems to be a feature of the gluten free ingredients. They will taste just as good as the traditional ones.

Chicken Salad Spead

submitted by Jim

• 6 boneless chicken breasts
• 3/4 cup mayonnaise
• 2/3 cup finely chopped celery
• 2 tablespoons minced onion
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried tarragon

Note: With the exception of the chicken, have a little extra of each of the other ingredients on hand so you can adjust for taste at the end.

Place the chicken breasts in a large pot, cover with water and bring to a boil. Boil until completely cooked. About half an hour should do the trick but test them by cutting into the thickest one to make sure it's done. You can't really overcook this so if in doubt, give it a little more time.

Remove the chicken pieces and run them briefly under cold water. They should still be warm.

Cut the chicken into one-inch cubes and put them in a large mixer bowl. Mix on low speed for a minute or so. I use a Kitchenaid mixer. I'm not sure how well this will work with a more traditional mixer with two beaters.

With the mixer running, add all the other ingredients, starting with the mayonnaise. Mix until well blended.

Taste to see if it needs more of anything. Adjust the seasonings and refrigerate until ready to use.

The flavors of the pepper, onion and tarragon will develop over time. If you plan to use this right away, you might need more of those. If you keep it in the refrigerator for a few hours, those flavors will get stronger on their own. More celery will give it some texture without changing the flavor. Add a little mayonnaise if you want a more spreadable consistency. Many people prefer Miracle Whip for recipes like this but in this case I think the sharper taste of mayonnaise works well.

This goes well at parties when served with crackers. It also makes a good filling for sandwiches or little pastry puffs. I'll be posting the recipe for the puffs next.

Mississippi Mud Cake

submitted by Jim

• 1 cup flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup butter, softened
• 9 tablespoons sugar
• 3 tablespoons oil
• 4 eggs, beaten
• 1 teaspoon vanilla
• 2 1/2 tablespoons light corn syrup
• 8 ounces (8 squares) semisweet chocolate, melted and cooled
• 1 cup semisweet chocolate chips

Preheat oven to 400. Grease and flour a 9-inch springform pan.

Stir or whisk together the flour, cocoa powder and salt; set aside.

In a large bowl, cream the butter until light. Gradually add the sugar, beating well after each addition.

Drizzle the oil into the mixture while the mixer is running and beat for 2 minutes at medium speed until the mixture is smooth.

Add the beaten egg a little at a time, beating well after each addition. Take your time with this. If you add too much of the egg at once, the mixture will be grainy and it's difficult to recover from that. The mixture should be fluffy. Add the vanilla and corn syrup and beat at medium speed for three more minutes.

Beat in the melted chocolate.

Using a strainer or a sifter, sift the dry ingredients over the batter a little at a time and fold well after each addition. Gently stir in the chocolate chips. The mixture might be a little dense for folding. Do the best you can. It will probably work out well.

Pour and spoon the batter into the prepared pan and spread it evenly.

Bake for 35 minutes or until a cake tester inserted half an inch from the edge of th cake comes out clean. the center of the cake will be soft and gooey. Don't let that bother you. This cake behaves like a pan of brownies. If you overbake it, the sides will be tough and crusty. Some people like that.

Let the cake cool for five minutes in the pan on a wire rack. Run a knife around the edge of the cake and then release and remove the side of the springform pan.

Leave the cake on the bottom of the pan and place on a serving platter.

Serve with lightly sweetened whipped cream. The kind from an aerosol can is OK but real whipped cream is always better and isn't difficult to do.

Nana's Pound Cake

from Sylvia, submitted by Betty

• 2 sticks butter (1 cup)
• ½ cup Crisco
• 3 cups sugar
• 5 eggs
• 1 Tablespoon Lemon Juice
• 3 cups sifted cake flour
• ½ teaspoon baking powder
• 1 cup milk

Cream the butter and Crisco. Add sugar, eggs one at a time then add lemon juice. Alternately add the cake flour, baking powder and milk.

Bake in greased and floured tube or bundt pan for 1 hour at 370 degrees.

Sylvia's Chopped Apple Cake

from Sylvia, submitted by Betty

• 1 ½ cup sifted flour
• ¾ teaspoon soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• 1 cup sugar
• ¾ cup cooking oil
• 2 large eggs
• ½ teaspoon vanilla
• 2 cups coarsely chopped apples
• ½ cup nuts or raisins

Grease and flour loaf pan 8 ½" x 4 ½" x 2 1/2"
Sift all dry ingredients into wet ingredients, stir in apples and nuts.

Bake at 350 degrees 1 hour or longer, cool 10 minutes before turning pan
over. If using pyrex loaf pan, bake at 325 degrees for 1 hour and 15 min.

Two Breakfast Casseroles

submitted by Betty
The second recipe was featured at Bo's birthday brunch at Arlene's

Virginia's Breakfast Casserole

• 1 loaf sandwich bread, cut off crusts and quarter
• 1 pound ham, cubed
• 8 ounces grated cheddar cheese
• 8 ounces grated Swiss cheese
• 6 eggs, beaten
• 3 cups milk
• Crumbled cornflakes
• 1/4 cup butter, melted

Spray 9" x 13" pan with Pam; line with 1/2 of bread. Layer ham and cheese on top. Dip remaining bread in milk mix and put on top of cheese. Pour remaining egg mix over top. Top with crumbled cornflakes and 1/4 cup butter. Refrigerate overnight. Bake at 350 for 45 minutes. Take out for 20 minutes. Bake for 20 minutes more.


Egg & Sausage Breakfast Casserole

• 6 eggs, slightly beaten
• 5 slices bread, cubed
• 1 1/2 cup shredded cheddar
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 2 cups milk
• 1 pound hot or mild ground sausage, fried and drained

Butter 9" x 13" casserole dish. Mix all ingredients and pour into dish. Bake at 350 for 45 minutes. Can be prepared a day before. Add 10 minutes to bake time.

Farmhouse Vegetable Soup

from Marie, submitted by Betty

serves 4 - 6

• 4 tablespoons unsalted Kerrygold Irish butter (you can use any butter, but if you want to use Kerrygold, Safeway often has it at the best price)
• 1 small onion
• 2 leeks, white part only, washed and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, peeled and cut into 1 inch pieces
• 2 carrots, peeled and sliced
• 4 cups of vegetable stock (gluten free chicken stock will work, too)
• 2/3 cup half and half (you can use fat free too, soup won't be as thick, but flavor is still the same)
• 3 tablespoons minced fresh flat leaf parsley
• Salt and black pepper to taste

In a stock pot or large saucepan over medium heat, melt the butter. Add the onion and leeks, cover, and cook, stirring once or twice for 5 to 7 minutes, or until the vegetables are soft but not browned.

Add the parsnips, potatoes, carrots and stock , cover and cook for 25 to 30 minutes or until the vegetables are tender.

Remove from the heat and let cool for 10 to 15 minutes. Working in batches, transfer the soup to a food processor or blender and puree until smooth. You can use an immersion blender and puree in the pot if you have one.

Return the soup to the pot and add the half and half, season with parsley, salt and pepper. Simmer until heated through.

Sometimes, depending on the size of the parsnips and carrots, I will cut back and use only 1 of each but I add a couple of extra potatoes. The parsnips and carrots have a very strong flavor and sometimes taste very sweet. I also don't puree the soup until it is really smooth. We like a little texture to it.

Potato Leek Soup

from Marie, submitted by Betty

• 2 tablespoons unsalted Kerrygold Irish Butter
• 3 leeks, white part only, washed and sliced
• 1 large onion
• 6 medium potatoes, peeled and cut into one inch pieces
• 6 cups vegetable stock
• 1 1/4 cups half and half
• Salt and pepper to taste
• Parsley to garnish

In a large pot, melt the butter. Add the leeks and onions, cover and cook stirring once or twice, for 5 - 7 minutes until the vegetables are soft but not browned.

Add the potatoes, and stock, cover and cook for 35 to 40 minutes or until the vegetables are tender.

Remove from the heat and let cool for 10 - 15 minutes. Working in batches, transfer soup to food processor and puree to the texture you like.

Return soup to pot, add half and half, season with salt, pepper and parsley. Simmer until heated through.

If you use fat free half and half, add another potato to thicken the soup.

Green Apple and Cranberry Salsa

from Teri (we think), submitted by Betty

• 3-4 tablespoons red onion, minced
• 1 tablespoon minced cilantro
• 1 jalapeno, minced (remove seeds)
• 1 cup Granny Smith apple, chopped (no need to peel)
• 1/2 cup chopped pear
• 1/4 cup whole berry cranberry sauce
• 1/4 teaspoon cunim
• 1/4 teaspoon salt
• 1 teaspoon raspberry vinegar
• 1 tablespoon maple syrup
• juice 1 lime
• 1 tablespoon chopped red pepper
• 2 teaspoons oil
• pinch cayenne

Combine all ingredients and mix well

"Baked" Potato Soup

first tried by Teri, submitted by Betty

For a SLOW COOKER PREP: 21 min COOK: 4 hours or 8 hours
Makes 12 cups

• 6 large Russet potatoes, peeled and cut into ½ inch cubes (about 3 ¾ Lbs)
• 1 large onion, chopped (about 1 ½ cups)
• 3 (14 ounce) cans chicken broth with roasted garlic
• ¼ cup butter
• 2 ½ teaspoons salt
• 1 ¼ teaspoons freshly ground pepper
• 1 cup whipping cream or half and half
• 3 tablespoons chopped fresh chives
• 1 (8 ounce) container of sour cream (optional)
• 4 bacon slices, cooked and crumbled
• Shredded Cheddar cheese
  
  
  Combine first six ingredients in 5 qt slow cooker. Cover and cook on HIGH 4 hours or LOW for 8 hours or until potato is tender.
  
  Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
  
  Stir in cream, cheese and chives. Top with sour cream, if desired, and sprinkle with bacon and Cheddar cheese before serving.

Bisquick Sausage Cheese Balls

posted by Jim

The title of this recipe is also the ingredients

• 2 cups Bisquick
• 2 cups shredded cheese (Sharp Cheddar is what I usually use.)
• 1 pound bulk sausage (Basic country sausage is good. Use hot sausage if you prefer.)
  

Mash all the ingredients together until well blended. Using your hands works well. This is also one of those rare times you can use the dough hook that came with your mixer if you can remember where you put it.

Form into balls about the size of a shelled walnut.

Place on a couple of cookie sheets or jellyroll pans lined with foil. Bake at 350 for 25 minutes or so until browned. These brown unevenly and will be darker on the bottom.

Slide the foil off the cookie sheets and let cool for five minutes or so before removing to a serving dish or rack to cool. They pop off the foil more eaily this way.

These are better served warm but room temp is OK. They refrigerate and reheat well. They would probably freeze OK but I haven't tried that.

The Best Sugar Cookies

Posted by Jim

• 1 cup sugar
• 1 cup 10x sugar
• 1 cup margarine or butter
• 1 cup oil
• 4 cups flour, unsifted
• 1 tsp. baking soda
• 1 tsp. cream of tartar
• dash of salt
• 2 eggs
• 1.5 tsp. vanilla

Preheat the oven to 350.

Sift together the flour, baking soda, cream of tartar and salt. Set aside.

Cream the butter. Add the sugar and then the 10x sugar. Mix well. Add the oil slowly, scraping the bowl often. Add the eggs and vanilla. Beat well. Add the dry ingredients and beat at high speed until well blended.

Drop tablespoonfuls of batter on cookie sheets. Dip the bottom of a flat glass in granulated sugar and press the cookies down slightly.

Bake at 350 for 10 minutes or until lightly golden.

These cookies are light and crisp. Keep them in a sealed container – especially in the summer when it’s humid – or they’ll go stale.

These babies aren’t flashy to look at but everyone seems to love them.