I'm Back --- So much has happened

We had a morning Activity and I told them I was going to make Crepes and I shared my Recipe with the others in the Presidencies .

I made a Stack of Crepes and put Wax Paper between them.  Then when we were ready I warmed them up and served them.

I had a dear friend whose Recipe this is -  Love you Susan

HAM BROCOLLI ROLLS- Susan Brown

1 recipe Hollandaise Sauce.  Thinly slice ham, broccoli or asparagus spears.  Cooked and drained.  Parmesan cheese.  Place on thinly sliced piece of ham on each crepe.  Top with 1 or 2 spears of broccoli.  Sprinkle with Parmesan cheese and roll.  Place in buttered shallow baking dish.  Bake 10-15 minutes at 350 degrees.  Cover with hot Hollandaise sauce.

Creamy Hollandaise Sauce

3 oz. cream cheese     

2 egg yolks      

2 tbsp. Lemon juice  

Pinch of salt    

1/4 cup butter, melted.  

Blend ingredients in blender.  Pour in the top of a double boiler and heat.

Crepes: 

 3 large eggs 

 1 1/2 cups whole milk* 

 1/2 cup water 

 1 1/2 cups unbleached all-purpose flour 

 2 tbsp. o.j. 

 3 tbsp. sugar 

 1/2 tsp salt 

 5 tbsp unsalted butter, melted, plus extra for brushing the pan. 

 *Note:  The book says that the tasters preferred the taste of whole milk but that you can use low-fat or fat-free milk instead. 

 For the crepes:  Combine the eggs, milk, water, flour, o.j., sugar, salt, and melted butter in a blender until a smooth batter forms, about 10 seconds.  Transfer the batter to a medium bowl.  Using a pastry brush, brush the bottom and sides of a 10-inch nonstick skillet very lightly with melted butter and heat the skillet over medium heat.  When the butter stops sizzling, tilt the pan slightly to the right and begin pouring in a scant 1/4 cup batter.   

 I am sure you know how to finish cooking the crepes.  So, if you don't then i can finish with the directions if you want.  But, I am not sure if you want more breakfast recipes or just recipes for the crepes.  But here are some suggestions for the crepes.  You can make and orange sauce to go with these crepes instead of having syrup.  You can fill the crepes with an orange cream and then roll the crepes up so they are stuffed crepes.  You can grill some fruit and place them inside the crepes or if you bought some hawaiian fruit (like kiwis, mangoes, pineapple etc) and made a mixture of that, I can give you a sauce that would be good with the fruit.  Crepes are delicate and so the toppings should be delicate also.

Lion House Dinner Rolls

by The Lion House

The smell of baked goods is about the homiest scent in the world. And what better way to ring in the school year than giving everyone something to look forward to when they open the door? Try some of the Lion House’s best recipes, including their famous dinner rolls. 

Lion House Dinner Rolls

• 2 cups warm water (110 to 115° F)

• 2/3 cup nonfat dry milk

• 2 tablespoons active dry yeast

• 1/4 cup granulated sugar

• 2 teaspoons salt

• 1/3 cup butter, shortening, or margarine

• 1 egg

• 5 to 5 1/2 cup all-purpose flour or bread flour

• 1/2 cup butter, melted

 In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

 Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours. 

 Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Jumbo Raisin Cookies

I only wish I could make these now -- But, the heat --is so warm ---

Jumbo Raisin Cookies – Iris Brown – Nancy Lund 

(DO NOT STORE IN FRIDGE BEFORE BAKING)

Sift together:

1 tsp. Baking powder

2 tsp. Salt

1/4 tsp. Nutmeg

4 cups flour

1 tsp. Soda

1 1/2 tsp cinnamon

1/4 tsp allspice

Add 1-cup water to 2 cups raisin; boil 5 minutes and cool.  

Cream 1 cup shortening and 2 cups sugar; add 3 eggs, one at a time, beat after each addition.

Add 1 tsp. Vanilla, 1 cup chopped nuts, cooled raisin mixture.

Add sifted flour mixture, Drop by teaspoon on cookie sheet.  Bake 400 deg. –12 minutes.

Acini De Pepe Salad – Janice Parker

Acini De Pepe Salad – Janice Parker

Acini de Peper (cook till soft, in boiling water, drain) this is a frog-eye pasta --- 

1 cans large crushed pineapple (drain all the juice off)

2-3 large can of diced pineapple (drain juice off)

3 cans mandarin oranges (drain juice off)

Lemon juice

Thickening

3/4-cup sugar

1 egg

2-3 Tbs. Flour

1 large carton of cool whip (or whipped cream)

Make thickening with pineapple juice (about 1 1/2 cup).  Add egg, sugar, floor and stir constantly until thick (over heat).  (This is not very thick)

Add thickened sauce to the drained pasta and one tbsp. Real lemon juice and let this mixture set over night in fridge or until cool

When mixture is cool, add fruit, whipped cream, and I sometimes add 

Min-marshmallows to this.

This recipe makes a huge amount of salad.  Probably enough to fee 20 people or a hungry teenager for after school snack for a week.  This will keep in the fridge for over a week.

Bratten’s Clam Chowder

I'm still on the Bratten's Theme -- Wonderful Recipe

You will love it too.

Bratten’s Clam Chowder

1 cup onion, finely diced

1 cup celery, finely diced

2 cups potatoes, finely diced, but not as “finely” as above

2 can clams (minced), 6 1/2 oz size

3/4-cup butter (the real stuff)

3/4-cup flour

1 qt. half and half cream

1 1/2 tsp salt

2 Tbs. Red wine vinegar

Pepper to taste

Drain the juice from the cans of clams and pour over vegetables, adding water to barely cover.  Simmer over medium heat until barely tender.

Meantime in a heavy saucepan melt the butter, add flour, make a roux and blend until smooth.  Stirring constantly, slowly add cream.  Cook and stir with a wire ship until thick and smooth.  Add the vegetables, juice.  When it is thick enough add clams.  Heat through.  Add salt, pepper.  Makes 8 servings.   Serve with crusty bread and salad.  

SICILIAN ANTIPASTO

SICILIAN ANTIPASTO

Olive oil

4 stalks celery, sliced

4 - 6 carrots, sliced

2 - 4 onions, coarsely chopped

6 - 8 cloves garlic, minced

1 head cauliflower, florets sliced

2 - 4 zucchini, sliced

2 (6 oz.) cans tomato sauce

6 oz. can tomato paste (I'm allergic -- so I put in a little more tomato sauce)

1 c. chopped parsley

1 - 2 tbsp. each oregano and basil

1/4 - 1/2 c. capers (optional)

1 - 2 (8 oz.) jars pearl or cocktail onions, drained (more is better)

1 - 2 (16 oz.) jars mixed sweet pickles, drained and sliced

6 oz. can (drained weight) pitted black olives, drained

16 oz. jar cherry peppers, mild or hot, drained

13 1/2 oz. jar peperoncini, drained (banana pepper)

3 (6 oz.) jars marinated artichoke heart and juice (quarter artichoke hearts)

1/4 - 1/2 c. red wine vinegar

1/4 c. sugar

Salt and lots freshly ground black pepper

1 (or none) of the following: 6 oz. anchovies, finely chopped; 2 - 3 (7 oz.) cans tuna, packed in oil and undrained; 1/2 lb. salami, cut in julienne strips (best with mozzarella)

In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 minutes. Add sliced zucchini and steam 5 minutes more. Remove from heat and add remaining ingredients, including your choice of anchovies, tuna or salami. Stir gently to mix, return to heat and simmer for about 3 to 4 minutes, just to blend. Refrigerate antipasto for 3 days, stirring daily. Can be served over the next 10 days, storing remainder in refrigerator.

Serves 8 as a main dish, 20 as a vegetable side dish or to a crowd as an hors d'oeuvre.

Testing Results: Use a very large pot to hold all these ingredients, though don't feel constrained to follow the recipe exactly. If you don't like olives, omit them and compensate with more artichoke hearts or onions. Add julienne strips of mozzarella if you like. Play with peppers according to your palate. Some ingredients, like peperoncini (small hot peppers) may have to be purchased in an Italian food store where you might also buy Italian salami if that's your choice among the last 3 ingredients.

Bratten’s Halibut au Gratin

Oh - How I remember Bratten's Fish Restaurant -- But I do have the recipes -- Yeah !  Try this one -- I usually make it will leftover Halibut -- or any white fish --You will love this!

Bratten’s Halibut au Gratin

Halibut – 6 oz. Per person

Poach fish until done- about 10-15 minutes

Melt and simmer:

3Tbs. Butter

1 Tbs. Flour

2 cups half & half

1/8 tsp garlic powder (I use one clove fresh garlic – minced)

1/4 tsp. Dry mustard (Important)

Salt and Pepper

Simmer the above until thick.

Add:  1/2-cup mild cheddar cheese, grated (I use sharp)

Simmer until melted and thick, but not too thick.  Add milk to thin if necessary.

Drain poached fish.  Pour sauce over top.  Add more grated cheese.  Bake in a 350-degree oven for 10 minutes.