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Author: Eleri
Cheesy Herb Shortbread Sticks
1 1/4C Unsalted Butter, cold
2 C Flour
1/2 C Parmesan (grated fine)
2 tbs Rosemary
2 tbs Thyme
1 tsp lemon zest
Have a baking sheet ready with parchment paper or lightly oiled.
Sift together dry ingredients. Grate in cold butter and mix with hands or mixer until butter is well incorporated and mix is crumbly. Roll out into a rectangle 1/2 inch thick, and cut into strips about 1/2 inch wide and about 5in long. Put strips on baking sheet and chill in fridge for at least 1/2 hour.
Preheat oven to 350. Bake for 15 minutes or until light brown.
These don’t have to be sticks, you can make coins or rectangles or whatever. If you want to get fancy, give the sticks a little twist before you chill them.
If you can get fresh herbs, do it! If not, dried is fine, or try any of your favorite herb seasonings, or even different cheese. Shortbread is good for experimenting!
If you don’t want to bake right away, this dough will be fine in the freezer for a while.
Butterscotch Pudding Cake al la Kris’ Bday
- 1 box white cake mix
- 2 box butterscotch pudding mix
- 3 large eggs
- 1c whole milk
- 1c butterscotch chips
- 1c broken up pretzel sticks
- Preheat oven to 350. Grease 13×9 baking dish.
- Mix cake mix, butterscotch pudding mix, eggs and milk until smooth. Batter WILL BE STIFF because of the pudding, if it feels too thick to you, slowly add more milk until it has more ‘pourability’.
- Pour into greased pan.
- Top batter with butterscotch chips and crushed pretzels
- Bake for 30 min, top will be kinda dark
Eat. It’s a firm enough batter as in to eat like a brownie (unless you’ve made it thinner). Doesn’t need frosting, but if you really wanted to, you could save out about 2tbs of the pudding mix, and make a butterscotch whipped cream frosting
Options:
Add walnuts to batter.
Separate eggs and beat the whites to make them fluffy. Fold into the batter after mixing all the other ingredients.
Put chips into the batter, too.
Lay a layer of chips on the bottom of the dish before pouring in batter.
Add a 2tbs of flour to make the batter even a bit stiffer, spoon out like cookies onto a greased baking sheet.
Scrapfruit Crumb Pie
I made this with random fruit and stuff that needed used up. Thus scrapfruit pie.
- Two thawed deep dish pie crusts
- 3 large apples, chopped up
- 1/2 cup cranberries
- 1 cup blueberries
- 1 cup pitted, halved cherries
- 1 jar La Fermeier Orange Blossom Honey yogurt
- 2 tbs warmed honey
—- - 1 cup Bob’s Red Mill Muesli
- 1/2 cup brown sugar
- 1 stick butter, frozen and then grated
- 1 cup flour
- 2 tsp Penzey’s Pie Spice
- 2 tbs warmed honey
Preheat oven to 400
Mix fruit, yogurt and honey in bowl until well coated. Divide between pie crusts
Mix spice, muesli, sugar, flour and honey in bowl. Add grated butter. Hand mix until butter is well mixed in, and the whole thing is crumbly. Divide in half, and cover tops of pies.
Bake in over for 30 minutes, then reduce heat to 350, and bake another 30 minutes. If the top is getting too dark, cover lightly with tin foil. Keeps out the weefees, too.*
*See also, Random In Joke
Hot Spiced Maple Toddy Mix
- 1 Stick Butter, lightly softened (the real stuff, OMG)
- 1/2 Cup Brown Sugar
- 2 TSP mixed fall spice (I like Penzeys Pie Spice)
- 1/4 cup maple syrup (also the real stuff, OMG)
Cream together butter, sugar and spices. Gently mix in maple syrup until smooth. Put in a covered jar and let cool in the fridge.
TO SERVE:
Non alcoholic:
~Add 2TBS mix to 2C hot water and stir until blended. Garnish with a cinnamon stick or anise star.
~Use black tea or a spiced chai in place of plain hot water to add more flavor and body.
Alcoholic:
~ Add 1 1/2 oz (one jigger) of rum or whiskey
Caldo Verde
This is a Portuguese sausage and kale soup, and one of the only ways I’ll eat kale. My paternal great great grandfather was from the Azores.
- 1 package linguiça sausage
- 1 medium onion
- 3-5 cloves garlic
- 3-4 leaves of kale
- 3-4 yellow potatoes
- 1 box chicken stock
- 1 tsp pepper
- 1 tbs Penzey’s “Mural of Flavor” spice
Dice onion and garlic, chop sausage into slices about 1/2 in thick. In a soup pot, sauté on medium heat until onions look translucent.
Strip leafy bits off of the kale and tear or chop into bite size pieces. Dice potato into bite size pieces.
Add stock to pot, then kale and potato and spices. Let simmer until potato becomes soft (if instant potting this, like I do, it’s about 12-15 min on the soup setting).
ZOMG CRONCH
I made this, it was just decadent sweet, and my pancreas hates me.
- 1 cup packed brown sugar
- 1 cup butter- Real butter, c’mmon!
- 2 tablespoons pie spice
- 5 cups cereal- I used a whole 10oz box of Crispix, cause I like it. You could use Chex, Cherrios, whatever will hold up to sugar and mixing.
Preheat oven to 350, have a large pot, and a greased baking sheet.
In a large pot, melt butter.
Add brown sugar and spices, and melt until smooth.
Let boil about 3 minutes, stirring constantly.
Remove from heat, and stir in cereal. Keep stirring until well coated.
Pour onto baking sheet in an even layer.
Cook in oven for 12 minutes.
Remove from oven and let cool.
Break onto chunks and nom.
OPTIONS:
Add 2tbsp real maple syrup to the brown sugar butter mix.
Drop butter to 2/3 cup and add 1/2 cup chunky peanut butter. Boil for an extra 2-3 minutes.
Stir in other goodies with the cereal, like chopped nuts, chocolate chips, etc etc.
Peanut Butter Maple Popcorn
1/2 cup peanut butter- I use Adam’s chunky. Any all-natural peanut butter will do. Don’t use bland commercial PB, trust me.
2 tbs butter – Not margarine, it doesn’t melt the same.
2 tbs REAL maple syrup- I’m a maple syrup snob.
Combine ingredients in a glass bowl, and zap in microwave for about 45 seconds. Stir well and pour over popped popcorn. Stir popcorn to coat. Have napkins 🙂
Options:
Honey can be subbed for the maple syrup.
Other nut butters work, you might have to increase the amount of butter to get a nice melt.
Try dashing some Penzey’s Pie Spice on the coated popcorn!
Egg Nog a la Eleri
Makes a HECKIN HOOOGE batch, scale as appropriate
- 1 dz eggs
- 1 c honey
- 1 gal whole milk, cold
- 1 pint heavy cream
- 2 tablespoons Penzeys Pie Spice
- 1 tablespoon nutmeg plus extra
- Separate eggs, allow the whites to come to room temp
- In small saucepan, combine 1c of milk and the honey, heat on LOW, stirring until honey is dissolved in the milk. Remove from heat and let cool to room temp (at least)
- In a large mixing bowl, combine egg YOLKS, pie spice and heavy cream. Mix until blended well. Slowly mix in cooled milk and honey blend, mix until smooth.
- In second mixing bowl, beat egg whites until soft peak
- Gently fold egg whites into yolk mix
- Pour cold milk into a pitcher, slowly mix in egg mix until well blended (egg white will float to top).
- Stir in nutmeg
- Let chill in fridge for at least 1 hour, mix gently before serving, sprinkle nutmeg on top of individual cups
Booze can be added as desired, spice levels can be changed to taste.
Did you know that egg nog used to be a fall drink, not a Christmas specialty? It was a bit like farmer protein shakes, for after a long day of harvest work.
Bacon Corn Chowder
This is another one that’s never exactly the same twice- the basics are corn, bacon, milk. Everything else is mutable! Mine is carrot-free because of weird allergies, but you can add them, too. I’ve even done the “What half-full bags of frozen veggies are in the freezer?” thing.
- 4-5 medium potatoes
- 2 sweet potatoes
- 2 small yellow onions Or one big one. Or a bag of pre-diced onion. We don’t judge.
- 1-2 lbs of bacon Depending on how meaty you want it. Chopped ham works, too. I usually buy a thing of bacon ends and chop that up.
- 1 box chicken stock
- 1 bag frozen corn I usually grab the 16oz bag- you don’t need to use that much if you don’t want. Canned corn is ok, too, just drain it. Sometimes a can of creamed corn is good, in there, too.
- 2-3 cups milk
- 2-3 celery stalks
- 2-3 cloves diced garlic At our house, this can go higher, because garlic.
- Seasonings. This is where it really varies- I’ve done everything from basic sage/thyme/rosemary to Jamaican jerk seasoning. A bay leaf or two is tasty. Just depends on my mood!
Peel and chop the potatoes into chunks, put in the soup pot with just enough water to cover them, and set on to boil. If you want chunks of potato in the finished soup, keep aside about a potato’s worth.
Peel and chop the sweet potato into bite size chunks and set aside.
Dice the onion and set aside.
Dice up the bacon and put in a frying pan on med-low to slow cook.
Dice up the celery and set aside.
When the potatoes are soft, drain off all but about 1-2 cups of the water, and mash them up- it should be like thin mashed potatoes. And add chicken broth, corn, and sweet potatoes (and any spare regular potatoes). Cover and let come to a simmer.
When bacon is cooked (depends on how crispy you want it, although it’ll soften up in the soup anyhow), add the onion, stir, and let cook slowly until onions are soft.
Add the garlic, bacon/onion mix and celery to the soup, and then add milk. Add seasonings and let it simmer until sweet potatoes and celery are soft. Taste test along the way and play with your seasonings to taste! If you want it thicker, mix cold milk and cornstarch and add as needed. Eat!
This can be vegetarian by omitting the bacon and using veggie broth and a milk substitute instead.