Blood Orange Champagne Cocktail

Blood Orange Champagne Cocktail

This is the perfect cocktail to serve at your Italian dinner party. It is easy to make and great tasting.

Ingredients:

1/4 cup creme de cassis (black-currant liqueur)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)

Directions:

Spoon 1 1/2 teaspoons creme de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.

8 servings

Lizanne and Mary enjoying the Blood Orange Champagne cocktail

Blueberry Scones

Blueberry Scones
Recipe by Nordic Ware

I make scones all the time by hand, so it was time that I tried making scones with a pan.  I bought the Nordic Ware Scone pan this weekend and made my first batch of scones this morning.   I am very pleased!  This pan is made of heavyweight cast aluminum.  It can be used to make scones or cornbread, and it's designed to cook your meal evenly and thoroughly.  It features a non-stick interior coating for easy release and clean up.

Ingredients:

1/3 cup buttermilk
1 large egg
3 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons cold, unsalted butter
1 cup fresh blueberries
1/2 cup sugar

Directions:

Preheat oven to 375 degrees.

Grease scone pan and set aside.

Beat egg with buttermilk and set aside.

In a large bowl, stir together flour, baking powder, baking soda, and salt.  Add butter, cutting with a pastry blender or rubbing with your fingers, until mixture resembles coars meal.

Lightly stir in blueberries and sugar. Stir in buttermilk mixture with a fork until a soft dough forms.

Turn out dough onto a lightly floured surface and knead 5 times.  Separate dough into eight equal pieces and press into each cavity of the pan.

Bake 20 to 25 minutes or until medium brown.  Let cool 20 minutes in pan.  Remove from pan and cool completely.

8 scones

Nordic Ware Scone Pan

Fresh Apple Cake

Fresh Apple Cake
Recipe submitted by Margie Brennan

Ingredients:

2 cups sliced apples
1 cup sugar
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1/3 cup oil
1 teaspoon vanilla

1/4 cup crushed nuts (optional)

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix the sliced apples and 1 cup sugar.

Add the remaining ingredients together and mix well.

Pour into a 9 x 9-inch baking dish..

If using crushed nuts, scatter over the top of cake.

Bake for 45 minutes.

Recipe submitted by Margie Brennan

Overnight French Toast with Caramel Syrup

Overnight French Toast with Caramel Syrup

I had the pleasure of tasting gourmet french toast with caramel syrup at a little french restaurant called L'Atelier Cafe in Palm Springs California.   I had never tasted caramel syrup before, and let me tell you, I was asking a lot of questions after tasting it for the first time. I found this "Overnight French Toast with Caramel Syrup" recipe online and it tastes just like the special treat I had in Palm Springs.  The caramel syrup is over the top delicious!

Ingredients:

French Toast:

1 loaf (thick-sliced) French, baguette or cinnamon bread
8 eggs
3 cups milk
1 tablespoon brown sugar
3/4 teaspoon salt
1 tablespoon vanilla
2 tablespoons butter
Powdered sugar

Caramel Syrup:

1 cup brown sugar
1 cup heavy whipping cream
1 cup light corn syrup

Directions:

Grease a 9x13-inch baking dish.

Place the bread slices flat in the baking dish.

Mix all ingredients, reserving the butter and pour over the bread.

Cut butter into pieces and dot over the top.

Refrigerate over night or a least 1 hour.

Preheat oven to 350 degrees.  Bake 45 to 50 minutes.

Sprinkle powdered sugar over french toast.

Caramel Syrup Directions:

Whisk together all ingredients over medium heat in a 2 quart saucepan until sugar is dissolved and mixture is warmed through.  Some separation is normal during cooling. Stir before pouring if necessary.

Rhubarb Muffins

Rhubarb Muffins
Recipe submitted by Margaret Patterson

Hands down, this is the best rhubarb muffin recipe ever!

Ingredients:

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder                                                      

1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups diced rhubarb
1/2 cup chopped walnuts

Topping:

1 tablespoon melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon

Best Muffin Ever!

Directions:

Preheat oven to 350 degrees.

Grease two 12 cup muffin pans or line with paper cups.

In a medium bowl, stir together the flour, baking soda, baking powder and salt.

In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth.

Pour in the dry ingredients and mix by hand just until blended.

Stir in rhubarb and walnuts.

Spoon the batter into prepared cups, filling almost to the top.

Topping:

In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

Bake in the preheated oven until tops of the muffins spring back when lightly pressed, about 25 minutes.

Cool in the pans for a least 10 minutes before removing.

18 to 24 servings.

Happy Graham!

Recipe submitted by Margaret Patterson

Interested in another recipe by Margaret Patterson?  If yes, here a great tasting banana nut muffin recipe.

http://crowdedkitchen509.blogspot.com/2014/06/banana-nut-muffins.html

Banana Nut Muffins

Banana Nut Muffins
Recipe submitted by Margaret Patterson

Ingredients:

1 cup Crisco
1 cup sugar
2 eggs

2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1/2 cup milk
3 ripe bananas, smashed

1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees.

Place muffin cups in muffin pan, or grease muffin pan with butter.

Cream together the Crisco, sugar, and eggs.

Add the flour, salt, baking soda, vinegar, milk and smashed bananas and mix well.

Stir in nuts.

Spoon the batter into prepared cups, filling almost to the top.

Bake for 20 to 25 minutes.

Recipe submitted by Margaret Patterson

Italian Baked Eggs

Italian Baked Eggs

Ingredients:

2 cups marinara sauce
8 large eggs
1/2 cup low fat milk
1/2 cup shredded Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
1/4 cup basil leaves, torn or chopped

Directions:

Preheat oven to 425 degrees.

Lightly oil four 10-ounce ramekins or coat with nonstick spray.

Divide marinara sauce evenly into the ramekins.

Top with two eggs in each ramekins.

Divide the milk, Parmesan cheese, basil leaves, and season with salt and pepper to taste.

Bake until egg whites are cooked through, about 10 to 12 minutes, or longer if needed.

Serve immediately with fruit, toast or English muffin.

Serves 4

Sausage or Bacon Quiche

Sausage or Bacon Quiche
Recipe by Michael Frye

Ingredients:

8 eggs
1 pound sausage or bacon
8 ounce sharp Cheddar cheese
8 ounce Swiss cheese
1 pint whipping cream
Pepper
Garlic salt
Small onion, minced
2 - 8-inch deep dish pie crusts
Parsley

Directions:

Brown the sausage or bacon.

In a large bowl, mix the eggs, whipping cream and spices together, set aside.

In each deep dish pie crust, layer meat, onion, and cheese in order.

Pour in egg mixture and garnish with chopped parsley.

Bake at 375 degrees for 45 minutes.