Apple Crisp

INGREDIENTS  

• ½ cup sugar
• 4 t. lemon juice
• 1/8 cup water
• 2 t. cinnamon
• 13 peeled green tart apples
• 1½ cups flour
• ½ t. salt
• 14 T. cold butter
• ½ cup sugar

DIRECTIONS  

1. In a small bowl, mix first 4 ingredients well and add peeled and sliced apples.
2. Stack the sliced apples in a large glass baking pan.
3. In a separate bowl blend until crumbly, sugar, flour, salt and butter.
4. Spread this blend over apples.
5. Bake at 375° F for about 40 minutes, or until apples are tender and crust is golden.
6. Refrigerate and serve cold. Sprinkle with confectioners' sugar before serving. Cut into squares.

Recipe Author: Joan Poulin 

Richard's Spaghetti a la Vongole

INGREDIENTS  

• 1 can baby clams with juice (10.5 oz.) 
• 5 T extra virgin olive oil
• 4 large garlic cloves
• 1½ T. freshly chopped parsley
• 2 t. red pepper flakes
• ½ cup dry white wine
• 1 pound linguine pasta
• 6 fresh basil leaves 

DIRECTIONS  

1. Cook linguine in salted water until firm to the bite.
2. In pan large enough to hold clams and spaghetti, sauté garlic in 2 T. of olive oil. Do not brown. Add parsley, red pepper flakes cook for one minute.
3. Add white wine. Simmer for 20-30 seconds.
4. Add drained spaghetti and clam juice.
5. Add the diced clams with the remaining olive oil and basil leaves.
6. Season with salt and pepper to taste.
7. Toss and serve immediately.

Recipe Image: Southern Foods

June's Lemon Snow Pie

INGREDIENTS  

• Baked 9" deep dish pie shell
• 1 cup sugar
• ¼ cup cornstarch
• ⅛ t. salt
• 1¼ cups warm water
• ¼ cup lemon juice
• 3 egg yolks, slightly beaten
• 1 T. butter
• grated rind of 1 lemon

DIRECTIONS  

1. In a double broiler, combine sugar, cornstarch and salt. Slowly stir in water, lemon juice, rind egg yolks and butter.
2. Cook, stirring until smooth and thick enough to mound when dropped from a spoon. Remove from heat.

For the Meringue:

• 3 egg whites
• ¼ t. salt
• ½ t. vanilla
• 6 T. sugar

1. Have eggs at room temperature.
2. Place eggs in medium bowl, add salt and vanilla.
3. Beat at high speed until frothy.
4. Add sugar a little at a time.
5. Continue beating until stiff peaks form.
6. Fold meringue into hot filling.
7. Turn into shell and refrigerate until set.

Recipe Author: June Cleverly 

Recipe Image: Youthvoices

Florence's Strawberry Angel Food Cake

INGREDIENTS  

• 1 angel food cake (homemade or store bought)
• 1 large box of strawberry jello
• 1 box frozen/cut strawberries with juice

DIRECTIONS

1. Make strawberry jello with 2 cups of boiling water and 1 cup of cold water. Add frozen strawberries with juice.
2. Put the jello/strawberry mixture in a large deep bowl. Place the angel food cake in the bowl with a dish with a weight on top to press the cake down to absorb the jello/strawberry mixture.
3. Place in refrigerator to chill for a couple of hours.
4. Serve with whipped cream.

Recipe Author: Florence Poulin

George Wash. Cheesecake

INGREDIENTS

For the Crust:  
1½ cups graham cracker crumbs (or ginger snaps cookies crushed)
4 T. melted butter
2 t. sugar

For the Filling:  
3 eggs
¾ cup sugar
¾ t. vanilla
18 oz. cream cheese

For the Topping:  
1½ cups sour cream
2 T. sugar
1⁄2 t. vanilla

DIRECTIONS  

1. Mix together crust ingredients and line pie pan.
2. Beat all together on low speed filling ingredients and put into pie crust. Bake at 375°F degrees for about 45 minutes, or until set. Cool.
3. Combine topping ingredients and spread on top of pie. Bake at 375°F degrees for about 5 minutes more.

Comments: serve with strawberries

Recipe Author: Joan Poulin
Photo: Easy Baked

 

 

 

 

 

 

 

Crème Brûlèe

INGREDIENTS

• 2 cups heavy cream
• 8 large egg yolks
• ½ cup sugar
• ¾ t. vanilla
• 12 raspberries
• 12 blackberries

DIRECTIONS

1. Heat cream to almost a simmer.
2. In a medium bowl, stir egg yolks and sugar with a wooden spoon just until blended. Gradually stir in the cream. Strain through a fine-mesh sieve into a large bowl. Stir in vanilla.
3. Place a few raspberries and blackberries in a custard cup and pour the cream sauce into the cups. Set the cups in a water bath and set the pan in the oven.
4. Preheat oven to 250°F.
5. Bake until the custards are set, but still slightly quivery in the center about 1 to 1½ hours.
6. Remove the custards from the water bath and let cool to room temperature. Cover each one tightly with plastic wrap and refrigerate for at least 8 hours to up to 2 days.
7. Shortly before serving; caramelize the surface with sugar.

Recipe Author: Ariane Cleverly

Hot Fruit Compote

INGREDIENTS  

• 4½ T. butter
• ⅓ cup brown sugar
• 2 T. cornstarch
• 1 cup dry sherry
• ½ cup orange juice
• 1 can pears
• 1 can peaches
• 1 can pineapple chunks
• 1 can purple plums
• ½ t. cinnamon
• ¼ plus t. allspice

DIRECTIONS  

1. Melt butter. Stir in sugar, cornstarch and spices. Add sherry. Cook and stir over medium heat until mixture is thickened and bubbly. Arrange fruit in a 2 quart casserole. Pour the hot sauce over the fruit.
2. Preheat the oven to 350°F.
3. Bake for about 40 minutes or until heated through.
4. Serve warm.

Recipe Author: Joan Poulin 

Soy Sauce Chicken

INGREDIENTS  

• 2 lbs. chicken breasts
• 2 large garlic cloves
• ½ cup soy sauce
• 4 T. lemon juice
• ¼ t. garlic powder
• paprika

DIRECTIONS  

1. Rub chicken with garlic and paprika.
2. In a broiling pan, mix soy sauce, lemon juice and garlic powder. Place chicken in marinade for 2 hours, turning often.
3. Broil in oven for 20 minutes.

Recipe Author: Weight Watchers 

Gawkers Beef Brisket

INGREDIENTS  

• 4 to 6 lbs. beef brisket
• 1 large onion sliced ½ inch thick
• 1 bay leaf
• 16 whole cloves
• 1 garlic clove cut in half

For the Topping:  

• 4 T. brown sugar
• 2 cups ketchup
• 4 t. dry mustard
• 2 T. Worcestershire Sauce

DIRECTIONS  

1. The day before: Put brisket in large pot. Cover with water. Add all ingredients. Simmer for 3 to 4 hours or until tender. Cool in liquid. Drain. Trim off excess fat. Refrigerate for several hours or overnight.
2. The next day: Cut meat across the grain in thin slices. Placed slices together and stand on end in shallow pan. Tie with string.
3. Preheat oven to 350°F.
4. Pour the topping over the beef, bake for 40 minutes and baste as needed.

Recipe Author: Joan Poulin
Recipe Image: Hungry Couple

Sushi Rice

INGREDIENTS  

• 3 cups uncooked short grain rice
• 3½ cups water
• ½ cup rice vinegar
• 2 T. sugar
• 2 t. salt

DIRECTIONS  

1. Mix rice vinegar with sugar and salt in and microwave for 1 minute. Careful - Don't over heat.
2. Wash the rice thoroughly, drain the rice in a colander and set aside for about 30 minutes.
3. Put it in a large pot, along with water.
4. Stir the rice until the water is boiling. When boiling, stop stirring, cover the pot, and lower the heat.
5. Cook about 20 minutes, or until the water is almost gone.
6. Pour the vinegar mixture on the rice and mix well.
7. Let the rice cool down (never in the fridge). Once it gets about room temperature you can start rolling.

Recipe Image: Japanese Cooking101

Chipotle Shrimp Cups

INGREDIENTS  

• 36 wonton wrappers
• cooking spray
• 1½ cups (6 oz.) shredded cheddar cheese
• 1 cup chopped cooked shrimp
• 1 cup chopped bottled roasted red bell peppers
• 1 cup bottled chipotle sauce
• ½ cup chopped green onions

DIRECTIONS  

1. Preheat oven to 350ºF.
2. Fit 1 wonton wrapper into each of 36 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups. Bake for 7 minutes or until lightly browned. Keep wontons in muffin cups.
3. Combine cheese and remaining ingredients, and spoon about 1 tablespoon cheese mixture into each wonton cup. Bake for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.

Recipe Author: My recipes