Cranberry Pecan Scones

 

Cranberry Pecan Scones

Ingredients

• 2 c. flour
• 1/4 c. sugar
• 2 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/3 c. cold butter cut into pieces
• 1/2 c. chopped dried cranberries
• 1/4 c. chopped pecans
• 1 egg
• 1/2 c. heavy cream
• 1 1/2 tsp. vanilla
• Additional heavy cream
• Additional sugar

Instructions

• Cover a baking sheet with parchment paper.  Set aside.
• In a large bowl, stir together flour, 1/4 c. Sugar, baking powder and salt.  Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.  Add the dried cranberries and pecans.  Stir to combine.  Make a well in the center and set aside.
• In a small bowl, whisk together the egg, 1/2 cup heavy cream and vanilla.  Add the egg mixture all at once to the flour mixture.  Using a fork, stir until moistened and a dough forms.
• Turn the dough out onto a lightly floured surface.  Knead the dough by folding and gently pressing the dough for 10 to 12 times.  Pat into an 8-inch circle.  Cut into 8 wedges.
• Place the wedges 1 inch apart on the prepared baking sheet.  Brush the wedges with the additional heavy cream and sprinkle with the additional sugar.
• Bake in a 400 degree oven for 12 to 14 minutes or until lightly golden.  Transfer the baked scones to a wire rack.  Cool them for about 10 minutes.  Serve the scones warm with additional butter, jam, lemon curd or Devonshire cream.

Minestrone Soup #1

Minestrone Soup #1

 Ingredients

• 2 c. chicken broth
• 1 3/4 c. water
• 1 15 oz. can diced tomatoes
• 1 c. chopped onion
• 1 c. shredded cabbage
• 3/4 c. tomato juice
• 1/2 c. chopped carrot
• 1 tsp. dried basil
• 2 cloves fresh garlic diced
• 1 15 oz. can great northern beans rinsed and drained
• 1 medium zucchini quartered and sliced 1/4” thick
• 2 oz. small pasta shells or spaghetti
• 2 T. shredded Parmesan cheese

Instructions

• In a Dutch oven, combine water, broth, tomatoes, onion, cabbage, juice, carrot, celery, basil and garlic. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
• Uncover and return to a boil. Stir in beans, zucchini, and pasta. Reduce the heat and simmer, covered, for 15 minutes. Season with salt and pepper to taste. Serve topped with a sprinkle of Parmesan cheese.

Notes

Minestrone Soup is a great way to use up odds and ends of vegetables and pasta.

Sausage Dip

  Sausage Dip

1 lb. spicy pork sausage

1/2 tsp. red pepper flakes

1 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/2 c. mayonnaise

1 c. sour cream

1/4 c. shredded Parmesan cheese

Preheat the oven to 350 degrees.

Brown the sausage.  drain thoroughly.  In a medium bowl, mix the sausage with red pepper flakes, dried thyme, black pepper and salt.  Add the mayonnaise, sour cream and shredded Parmesan cheese to the sausage mixture.  Put in a casserole dish.  Bake at 350 degrees for 25 minutes until bubbly.  Serve with woven wheat crackers.

Be sure to use shredded Parmesan cheese.  Grated cheese will make the dip too dry.

Hot Crab and Artichoke Dip

 Hot Crab and Artichoke Dip

2 oz. cream cheese

1/4 c. mayonnaise

3 T. diced shallot

3/4 tsp. Old Bay seasoning

34 tsp. Worcestershire sauce

3/4 tsp. hot sauce

1 tsp. lemon zest

1 T. fresh lemon juice

1/2 c. finely chopped artichoke hears from a 14 oz can

4 oz. lump crabmeat

1/4 c. shredded mozzarella cheese

3/4 c. shredded Parmesan cheese

Crackers and endive leaves for serving

Drain the crabmeat and pick through it for shell and squeeze dry.  Preheat the oven to 350 degrees.  Lightly coat a 1-quart baking dish with cooking spray.

Microwave the cream cheese in a large microwaveable bowl on High until very soft, about 20 seconds.  Stir in mayonnaise, shallot, Old Bay, Worcestershire sauce, hot sauce, lemon zest and lemon juice until well blended.  Gently fold in the artichokes, crabmeat, mozzarella and Parmesan cheese.

Spread the mixture into the prepared baking dish.  Bake at 350 degrees for 25 minutes.  Let stand for 5 minutes.  Serve with crackers and endive leaves or celery.

Cranberry Jalapeño Cream Cheese Dip

 Cranberry Jalapeño Cream Cheese Dip

1 (10 oz.) package frozen cranberries (about 2 1/2 cups)

1 c. sweetened dried cranberries

1/4 c. sugar

1 T. grated orange zest

2 T. fresh orange juice

1/2 tsp. salt

1 large jalapeño

2 (8 oz.) containers whipped cream cheese

Thaw the cranberries while preparing the remaining ingredients.  Zest the orange then squeeze the orange to get the orange juice.  Seed and finely chop the jalapeño.

Put the thawed cranberries, dried cranberries, sugar, orange zest, orange juice, salt and chopped jalapeño in a food processor and process until finely chopped and well-combined.  Transfer to a bowl, cover and chill for at least 2 hours or for up to 1 week.

When ready to serve, spread the whipped cream cheese on a platter and top with the cranberry-jalapeño salsa.

Serve with crackers.

Pecan Pie Baklava

 Pecan Pie Baklava

12 oz. package frozen phyllo dough

1/2 c. unsalted butter

2 c. finely chopped pecans

1 c. sugar

1 c. water

1/2 c. dark corn syrup

1 tsp. vanilla

Defrost the phyllo dough overnight in the refrigerator.   

When ready to assemble, melt the butter. Preheat the oven to 350 degrees.  Thoroughly butter a 9” x 13” baking pan using a pastry brush.  Place the chopped pecans, butter and pastry brush near your work surface for assembly.   

Unwrap the phyllo dough onto a cutting board.  Cut in half if necessary so it will fit in your pan.   Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top.  Keep the phyllo dough covered all the time you are not working with it.

Start by lifting off the plastic wrap and towel then brush the top sheet of phyllo with melted butter.  Grab the top sheet and the sheet below it and place theseş sheets butter side down in the pan.  Repeat two more times until you have 6 sheets of phyllo in the pan.   Cover the phyllo with the plastic and damp towel.  

Sprinkle the phyllo in the pan with pecans.  Then remove the coverings and butter another phyllo sheet and grab the one below it and place them,  butter side down, on top of the pecans.  Cover the dough then sprinkle the dough in the pan with more pecans.  Repeat this about 4 more times until you are out of pecans.

Make the top layers by continuing the process with the phyllo dough, 2 at a time,, buttered side down. Until you have 6 layers of dough on top of your last pecan layer.  Brush butter on the top of the baklava.

Using a sharp knife, cut your baklava into squares, being sure to cut all the way through all the layers.  You can cut squares or diamonds.

Bake at 350 degrees for 30 to 40 minutes until the baklava is golden brown.

While the baklava is baking,  heat the water, sugar,  dark corn syrup and vanilla in a saucepan.  Bring to a boil, then reduce heat to lowest setting until the baklava comes out of the oven.

When the baklava comes out of the oven, pour the corn syrup mixture over the top, being sure to get it in all the cuts.  Let cool completely,  uncovered,  for several hours.

Baklava will last 4 or 5 days stored in an airtight container at room temperature.

Mushroom Bacon Sourdough Dressing

Mushroom Bacon Sourdough Dressing

12 c. sourdough bread cubes

1 pound mushrooms, diced
1/4 c. canola oil
3/4 pound bacon, diced
1 large onion, finely diced
5 cloves garlic, finely chopped
3 c. chicken stock
2 tsp. dried sage
2 T. finely chopped fresh thyme
1/2 c. chopped fresh flat-leaf parsley
2 eggs, lightly beaten
Butter for baking dish
Salt and freshly ground pepper

Preheat the oven to 350 degrees. Spread the bread cubes in an even layer on a large baking sheet. Bake until lightly browned, stirring occasionally, about 12 minutes. Allow to cool then transfer to a very large bowl.
Increase the oven temperature to 375 degrees. Combine the mushrooms on a baking sheet with 3 T. canola oil and season with salt and pepper. Roast in the oven until soft and golden brown, stirring occasionally, about 25 minutes.
Meanwhile, heat the remaining 1 T. oil in a large saute pan over medium heat. Add the bacon and cook stirring occasionally, until the fat has rendered. Remove with a slotted spoon to a paper towel-lined plate. Pour off all but 2 T. of the fat from the pan and place it back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook 1 minute. Add 3 c. chicken stock, sage, thyme and parsley, season with salt and pepper and bring to a simmer.
Add the mushrooms to the bowl with the bread then add the stock mixture, the bacon and the eggs. Season with salt and pepper and stir until combined.
Butter a 9" x 13" baking dish. Add the stuffing and cover with foil. Bake 20 minutes, then remove the foil and continue baking until golden brown, 30 to 40 more minutes. Remove from the oven and serve.