Wednesday, November 24, 2010

Spice Blend


  • 1 teaspoon ground bay leaves
  • 1 teaspoon cloves
  • 1 teaspoon mace
  • 1 teaspoon nutmeg
  • 1 teaspoon paprika
  • 1 teaspoon thyme
Use for beef, chicken or pork.

Monday, November 22, 2010

Boursin Herb Cream Cheese

1 lb. cream cheese, room temperature
1 clove garlic
2 tbsp. minced fresh parsley
1 tsp. each thyme and chives
1 tsp basil
1/4 tsp. marjoram
1/4 tsp. white pepper
Crush garlic with parsley and chives. Cream all ingredients together with cheese and refrigerate at least 12 hours. Serve at room temperature with assorted crackers.

Chocolate Cherry Cookies


1/2 c. butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. baking powder


Sweetened condensed milk
6 oz. bag chocolate chips
1 jar of 48 maraschino cherries

Mix together butter and sugar then add next 7 ingredients. Mix. Set aside cookie dough. In separate bowl, combine 1/2 cup sweetened condensed milk and 6 ounce bag chocolate chips. Melt in microwave. Stir and set aside. Form dough into 1 inch balls. Place on ungreased cookie sheet. Press with thumb, add cherry (or half cherry). Top with chocolate topping mixture. Bake at 350 degrees for 8 minutes. For Christmas this is fun to use red and green cherries.

Brie and Pecans

Serves 8

  • 1 small wheel of Brie or Camembert (about 9 ounces)
  • 1/2 cup pecan pieces
  • 3 tablespoons light-brown sugar
  • 3 tablespoons pure maple syrup
  • crackers or sliced baguette, for serving
  1. Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
  2. While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
  3. In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

Lemon-Thyme Dip

Serve this simple, elegant dip with crudites such as carrots, fennel, broccoli cucumbers and celery.

Makes 1 1/2 cups

* 1 cup sour cream
* 1/2 cup mayonnaise
* Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
* 1 tablespoon chopped fresh thyme leaves
* 1 tbs parsley for garnish
* Coarse salt and ground pepper
* if you want it a bit spicier add a bit of chili powder

1. In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme and parsley; season with salt and pepper. Transfer to a serving dish and garnish with more parsley and thyme; serve with crudites.

Dip can be covered and refrigerated up to 3 days.

Thursday, November 11, 2010

Orange Chablis Jelly

Orange Chablis Jelly

* Yield: 4 1/2 pints


o 3 cups sugar
o 1 1/2 cups Chablis ( dry, white wine)
o 2 tablespoons fresh lemon juice ( yes, it does require squeezing lemons!)
o 1/4 teaspoon orange rind, grated
o 1/2 cup fresh orange juice ( more squeezing!)
o 1 (3 ounce) packages liquid pectin


1. combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
2. Bring this to a boil, stirring constantly.
3. Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
4. Remove from heat and if there is a foam, skim it off with a metal spoon.
5. Quickly, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
6. Wipe the jar rims and seal with metal lids and bands.
7. Process in a boiling water bath for 5 minutes.
8. Remove and cool.

Meringues for an easy desert with fruit and wipping cream



2 eggs
1/2 teaspoon vanilla
1/2 teaspoon vinegar
1/4 cup sugar
Cookie sheets, electric mixer, bowl & foil

Leave eggs out to reach room temperature. Preheat oven to 250 degrees. Cover cookie sheets with foil, dull side up. Whip the egg whites, vanilla and vinegar in a bowl until mixture is white and frothy. Keep beating and slowly add the sugar. Whip until the mixture is stiff and glossy. Drop spoonfuls of batter onto cookie sheet. Bake for one hour or until they are light brown. When cool, remove from cookie shee

Fudge for Xmas Gifts

Makes 3 pounds •

3 cups sugar
3/4ths of a cup Parkway butter
2/3rds of a cup evaporated milk
12 oz chocolate chips
7 oz marshmallow cream
1 teaspoon vanilla

Microwave butter in bowl on high 1 minute (or until melted). Add sugar and milk, mix well. Microwave for 3 minutes then stir. Microwave for 2 minutes then stir. Microwave for 3 minutes at half power then stir. Microwave for 2 and a half minutes at half power then stir. Stir in chocolate until melted. Add remaining ingredients and stir well. Pour in greased 13x9 pan. Cool at room temperature and cut into squares.

Christmas Candy

Christmas Crackle Candy


3 3/4 cup sugar
1 1/2 cup light corn syrup
1 cup water
1 teaspoon cinnamon flavoring oil
powdered sugar

Mix first 3 ingredients in a large saucepan. Stir over medium heat until temperature reaches 310 degrees. Stir in flavoring and color. Pour onto greased cookie sheet. Break into pieces.