| Requested Recipes - Summer 2005 |
| Blueberry Coffee Cake
3 cups fresh or frozen blueberries � cup butter � cup sugar 3 eggs 1 cup sour cream 2 cups flour 1 � tsp. baking powder 1 tsp. baking soda 1 tsp. vanilla Topping 1 cup light brown sugar 1 tablespoon cinnamon � cup pecans broken into pieces Preheat oven to 325 degrees. Mix sour cream and baking soda together in a small bowl and set aside to react. Cream butter and sugar together. Add eggs and mix. Add flour, baking powder and vanilla. Pour foamy sour cream mixture into batter and mix well. Mix brown sugar and cinnamon in a small bowl. Spread one half of batter in a greased 9x13 pan. Sprinkle blueberries over this base layer and follow with 1/3 of the brown sugar mix. Gently spread the other half of the batter on top. This is a little tricky but won�t show to much because you sprinkle the remaining toping and all the pecans over the top of the cake. Bake at 325 degrees for 1 hour or until toothpick inserted in center comes out clean. |
| Pork Tenderloin Grilled
with Rosemary and Fennel Seed Crust 2 - � to 1 � lb. pork tenderloins trimmed of silverskin and fat and butterflied by cutting lengthwise down the center and pounded to a thickness of 3/8 to � inch. Rosemary and Fennel Rub 1 tbsp. olive oil 1 tbsp. fennel seed bruised with the flat side of a knife or mortar and pestle 1 tbsp. Chopped fresh rosemary or 2 tsp. dried 1 tbsp minced garlic 2 tsp coarsely ground black pepper Place meat on plate and rub olive oil into both sides. Combine the remaining ingredients and rub the mixture all over the pork. Let the tenderloins rest for 30 minutes at room temperature. Grill over medium high heat for 3 to 4 minutes per side, or until the internal temperature registers 145-150 degrees. Let rest covered tightly with foil for five minutes. Serves four to six. |
| Whole Grain Pancakes
With fruity variations 1 egg � cup whole wheat flour � cup oatmeal � cup milk 2 tbsp vegetable oil 1 tbsp sugar 3 tsp baking powder � tsp salt Beat egg until fluffy. Add remaining ingredients and beat just until smooth. For thinner pancakes stir in up to � cup more milk. This makes about 9 4 inch pancakes or enough for two people. Recipe is easily doubled or tripled to feed more people. Variations: Banana Pancakes: Add � tsp nutmeg to batter. Arrange 3 or 4 banana slices on pancakes as they begin to cook. Blueberry pancakes: Sprinkle blueberries on pancakes as they begin to cook. Peach Pancakes: Add � tsp cinnamon and one cut up peach to batter. Pecan Pancakes: Sprinkle pecans over pancakes as they begin to cook. |
| Fresh Broccoli Salad
Anna and Marion thought it was really good! 2 lbs. fresh broccoli flowerets � cup raisins 1/3 cup chopped onion 6 slices bacon cooked crisp and crumbled � cup sunflower seeds Dressing 1 cup light mayonnaise � cup sugar 2 Tbs. vinegar Fresh ground pepper 1. Toss together broccoli, raisins, onion, and bacon in a large bowl. 2. Prepare dressing by mixing mayonnaise, sugar, vinegar and pepper. Mix with salad ingredients and refrigerate covered, for at least 2 hours. 3. Toss with sunflower seeds just before serving. Yield: 8 to 10 servings |
| Ultimate Oatmeal Cookies
Adapted from Cooks Illustrated Magazine 1 � cups unbleached all purpose flour � tsp baking powder � tsp baking soda � tsp salt 11/4 cups old fashioned rolled oats 1 cup pecans toasted and broken into pieces 1 cup dried sour cherries chopped coarse 4 oz bitter sweet chocolate chopped into chunks about the size of chocolate chips 12 tbsp (1 � sticks) butter softened but still cool 11/2 cup dark brown sugar 1 large egg 1 tsp. vanilla 1 .Pre heat oven to 350 degrees. Line 2 baking sheets with parchment or spray with cooking spray. 2. Wisk flour, baking powder, baking soda and salt in medium bowl. 3. In second medium bowl stir together oats, pecans, cherries and chocolate. 4. In mixer bowl beat butter and sugar at medium speed until creamed. Add egg and vanilla, mix well. Add flour mixture and mix on low until combined. With mixer still running gradually add oat/nut mixture mix until just incorporated. 5. Cook�s say to make 16 very large cookies (1/4 cup dough per cookie) I like to make them � that size and have more, smaller cookies.. Place dough on prepared pans and bake for 8 to 10 minutes. Cookies may seem underdone but do not overbake. If you want cookies that are chewy in the middle take them out of the oven before they look done. They will set up as they cook. |