Home Baked Memories

National Vanilla Milkshake Day - June 20th

2006-06-20T07:40:00.000-07:00

did you know???
National Vanilla Milkshake Day is June 20th
here's a recipe to help you celebrate... ENJOY!!

Vanilla Milkshake

Ingredients:

4 cups quality vanilla ice cream
2 teaspoons vanilla extract
8 tablespoons sugar
2 cups milk, less for thicker milkshakes

Using a blender or milkshake machine, blend all ingredients together until smooth.

Serve in tall glasses with a straw.

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National Martini Day - June 19th

2006-06-19T09:46:00.000-07:00

did you know???
National Martini Day is June 19th
here's a recipe to help you celebrate... ENJOY!!

Flirtini

Ingredients:

2 ounces Ocean Spray® Cranberry Juice Cocktail
1 ounce vodka
1/2 ounce raspberry liqueur
1 ounce champagne, sparkling wine or club soda
Ocean Spray® Fresh Cranberries and raspberries, garnish

Directions:

Combine the cranberry juice cocktail, vodka, and liqueur in an ice filled martini shaker. Shake gently and strain into a large martini glass. Top with champagne and garnish with fresh cranberries and raspberries.

Makes 1 serving.

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National Cherry Tart Day - June 18th

2006-06-18T08:10:00.000-07:00

did you know???
National Cherry Tart Day is June 18th
here's a recipe to help you celebrate... ENJOY!!

Cherry Tart

1 1/2 lb rich shortcrust pastry (below)
1 1/2 lbs firm, ripe cherries - pitted
8 vanilla wafers, chopped
1 3/4 oz cherry jelly

Preheat oven to 350 °F. Meanwhile butter a baking tin or dish. Roll the batch of shortcrust pastry out to a thickness of 1/2 in.

Line the baking tin with the shortcrust pastry and sprinkle the chopped wafers over.
Fill up with cherries, washed and dried with absorbent paper towels.

Brush the fruits with jelly. Create some decorations with the rest of shortcrust pastry, according to your fancy; arrange them on the surface.

Bake for about 30 minutes

Shortcrust Pastry

1 cup white flour
1/2 cup sugar
1/2 cup unsalted butter
2 egg yolks
Pinch of salt
Pinch of powdered vanilla

Let butter soften out of the refrigerator for at least 30 minutes before short pastry preparation.

Sift flour, sugar, powdered vanilla and salt over a working surface. Sprinkle the pieces of butter over the flour and add egg yolks in the center. With your fingers work the flour with the butter and the other ingredients until the mixture forms coarse crumbs. At this point knead very well and quickly until the mixture becomes a ball of dough. Gather the dough into a rough ball and put on to a sheet of plastic wrap.

Let it rest for about 30 minutes in a cool place.

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National Fudge Day - June 16th

2006-06-15T19:44:00.000-07:00

did you know???
National Fudge Day is June 16th
here's a recipe to help you celebrate... ENJOY!!

Peanut Butter Fudge

This is a very easy peanut butter fudge recipe. It's absolutely delicious!

Ingredients:

4 cups granulated sugar
1 cup light brown sugar
1/2 cup butter
1 1/2 cups heavy cream
7 oz. marshmallow creme
16 oz. peanut butter

1. Combine granulated sugar, brown sugar, butter, and heavy cream in a heavy saucepan. Cook over medium heat.
2. Bring to a boil, stirring constantly, for 7 minutes.
3. Remove from heat. Stir in marshmallow creme and peanut butter.
4. Spoon into 9 x 13 greased baking pan. When cool, cut into squares.

Yield: 3 lbs.

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National Key West Conch Fritter Day - June 15th

2006-06-15T19:29:00.000-07:00

did you know???
National Key West Conch Fritter Day is June 15th
here's a recipe to help you celebrate... ENJOY!!

Key West Conch Fritters

Ingredients:

1 lb Ground Conch
1 Green Pepper, chopped fine
3 cups Onions, split horizontally and finely sliced
1/3 cup Parsley, finely chopped
5 Garlic cloves, minced
2 Tbls. Sugar
1 Tbls. Black Pepper
2 1/3 cups Flour
2 cups Milk
1 Tbls. Salt
3 Tbls. Baking Powder
1/4 tsp. Red Pepper Flakes (optional)

Heat oil to360°. You must use a cooking thermometer to maintain heat or fritters will become greasy.

To form the balls use two spoons. Dip one spoon into the batter; and using the back of the second spoon to slide the batter off the first spoon into oil. They should be the size of Golf balls. Fry until golden brown, turning so they cook evenly on each side. Do not put too many fritters in the oil or it will cool.

Serve with lime wedges and hot sauce out of a brown paper bag.

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National Strawberry Shortcake Day - June 14th

2006-06-14T08:43:00.000-07:00

did you know???
National Strawberry Shortcake Day is June 14th
here's a recipe to help you celebrate... ENJOY!!

Summer Strawberry Shortcake
this is a cake version of shortcake, sure to sweeten your summer day...

Ingredients:

4 Eggs, at room temperature
1 cup Sugar
1 tsp Vanilla
1 1/2 cup Cake flour
3 tsp Baking powder
3/4 cup Milk

Filling:

2 pints of fresh strawberries, cleaned and halved
1 Tsp sugar (to sprinkle on top of berries)
Whipped Cream
mint leaf for garnish

Directions:

Preheat oven to 325°F.

Separate eggs, placing yolks in large mixing bowl and setting whites aside.

Beat yolks with sugar until very light and fluffy.

Beat in vanilla.

Sift cake flour with baking powder onto waxed paper.

Fold dry ingredients alternately with milk into egg-sugar mixture.

In a separate bowl beat reserved egg whites until stiff and then fold into batter.

Pour into an ungreased 9 x 9 cake pan and bake in preheated oven 45-50 minutes invert pan.

When cake is cool remove from pan, cut into squares.

To serve:

Cut cake square in half through the center. On a serving dish layer cake, fresh strawberry halves, whipped cream and cake. Garnish with mint leaf.

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National Lobster Day - June 13th

2006-06-13T07:31:00.001-07:00

did you know???
National Lobster Day is June 13th
here's a recipe to help you celebrate... ENJOY!!

Baked Stuffed Maine Lobster Tails

2 live Maine lobsters, each about 1-1/2 pounds *
4 Tablespoons butter
1 cup onion, finely chopped (about 1 medium)
2 Tablespoons finely chopped fresh parsley
1 teaspoons seafood seasoning (like Stonewall Kitchen or Old Bay)
2 Tablespoons fresh lemon juice 2
cups crumbled Ritz crackers or common crackers (about 3 ounces)

In a large pot of boiling salted water, cook the Maine lobsters for 5 minutes. Remove them from the pot to a tub of ice-water to cool. Clean and pick the meat from the claws, knuckles and body.

Chop this lobster meat into bite-sized pieces and set aside. Using a sharp knife, split the tails lengthwise down the center on the shell-side of the lobsters. Keeping the shells intact, remove the tail meat from the shell. Remove the intestinal track from the meat, and carefully insert the meat back into the shell.

To prepare the stuffing: Melt the butter in a skillet over medium heat. Add the onion, and sauté until soft. Stir in the chopped parsley, seafood seasoning and lemon juice. Remove the pan from heat and let cool. Stir in the reserved lobster meat. Gently stir in the cracker crumbs. Spoon the stuffing into the lobster tails and refrigerate until ready to bake.

Bake stuffed lobster tails in a preheated 425-degree oven until the stuffing is crisp and golden, about 15 – 20 minutes.

Serve with lemon wedges.

Makes 2 servings.

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National Peanut Butter Cookie Day - June 12th

2006-06-12T10:41:00.000-07:00

did you know???
National Peanut Butter Cookie Day is June 12th
here's a recipe to help you celebrate... ENJOY!!

Peanut Butter Chocolate Chip Cookies

Ingredients:

1/2 cup Butter Flavor CRISCO
1/3 cup peanut butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 package (3 of 6 ounces) peanut butter flavored chips
1/2 package (3 of 6 0unces) semi-sweet chocolate chips

Preheat oven to 375ºF. In large mixing bowl cream Butter Flavor Crisco, peanut butter, brown sugar, granulated sugar, eggs and vanilla until light and fluffy. Mix in flour, baking soda and salt. Stir in peanut butter chips and chocolate chips.

Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake at 375ºF for 10 to 12 minutes, or until golden brown. Remove to cooling rack.

Makes 5 dozen cookies

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National German Chocolate Day - June 11th

2006-06-11T06:58:00.000-07:00

did you know???
National Cerman Chocolate Day is June 11th
here's a recipe to help you celebrate... ENJOY!!

Chef Stephen Block's German Chocolate Cake

Chef Stephen Block - from Corvallis, OR, the founder and ongoing inspiration for The Kitchen Project designed this recipe to use only one cake mix. He owes his love of German food to his much beloved German Grandmother.

German Chocolate CakeIs it really German?

There is nothing like a German's Chocolate Cake made from scratch. I am of German decent and this was my favorite cake growing up, I requested it for all my birthday parties.
I was very proud that it was German's except that I found out that it is not really German!! In fact you won't find it in Germany.

If you are American you can be proud it was created by a Texas Housewife in 1957 who submitted it the recipe in a newspaper contest and won the contest. The recipe spread like wildfire and quickly became popular all over the country. Read more about the history of the German chocolate cake here. You may laugh when you find out why it is called German Chocolate Cake. http://www.kitchenproject.com/history/GermanChocolateCake

Here is the original recipe that was on the back of that green box of German's chocolate baking bar that is next to those baker's chocolate bars that you have seen for years on the grocery shelves. Here is a picture http://www.kitchenproject.com/images/germchoc.gif

I have found that you can use a good chocolate cake mix, or a German chocolate cake mix ( like Betty Crocker Super moist) and add 1 bar of the German's chocolate to the batter as described in the recipe below.I drizzle in the melted chocolate to the cake batter when it is almost done beating.

The original recipe just said to fill and ice with a coconut pecan frosting. I went ahead and gave a recipe for it. The original recipe wasn't iced with chocolate icing on the sides. I like the iced sides so I gave a recipe for the frosting.

THE CAKE

1 pkg. Baker's German's sweet chocolate (4 oz.)
1/2 cup Water, boiling
1 cup Butter or margarine
2 cup Sugar
4 Eggs, separated
1 teaspoon Vanilla extract
2 cups Flour, all-purpose
1 teaspoon Baking soda
1/2 teaspoon
Salt
1 cup ButtermilkCoconut-pecan frosting

Approx. Cook Time: 30min

1. Melt chocolate in water and cool.

2. Cream butter and Sugar.

3. Beat in egg yolks.

4. Stir in vanilla and chocolate.

5. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk.

6. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, greased , and lined on bottoms with waxed paper.

7. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center Cool 15 minutes; remove and cool on rack.

THE FILLING AND TOPPING

1-14 oz. can of sweetened condensed milk such as Eagle Brand or Magnolia
1/2 C water
3 egg yolks
1 tsp vanilla
1/2 C butter (1 stick)
1 1/3 C pecans chopped, reserve 10 whole pecan halves for garnish.
1 3/4 C Angel flake coconut(

If you can not find sweetened condensed milk then use this substitute mix 1 cup + 2 T (250 gr.) powdered milk with 1/2 C water and 3/4 C granulated sugar

Directions:

Cook the milk eggs and water over a double boiler until thickened. For faster results cook in a pan over direct heat, however stir constantly or the eggs may curdle. Then add the vanilla and butter and whisk in until it is melted and smooth. Add the chopped pecans and coconut.

CHOCOLATE FROSTING (Optional)

1 stick ¼ C (125 gr) butter, softened
9 squares (50 ml) Baker's German Chocolate, melted and cooled
1-1/2 cups (350 gr) powdered sugar
1 tsp (5 ml) vanilla
1-1/2 Tbs (45 ml) milk

For a richer chocolate flavor, add cocoa powder. or buy more German chocolate

Mix butter and chocolate in mixing bowl. Stir in powdered sugar. Beat vanilla and milk until smooth and of spreading consistency.

Assembly; Divide the filling evenly between the 3 cakes putting the 1st layer down, Then spread the filling evenly. Repeat with the other layer.

Frost the side of the cake only.

For Garnish you can place pecan halves around the top edge. You can add a maraschino cherry half also next to the pecan half.

***note; you can shave off any high spots with a bread knife to makethe cakes flatter so they will stack evenly. You can use any scraps from the shavings also to fill in any low spots.

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National Black Cow Day - June 10th

2006-06-11T06:57:00.000-07:00

did you know???
National Black Cow Day is June 10th
here's a recipe to help you celebrate... ENJOY!!

A Black Cow Float

2 scoops vanilla ice cream
10 oz coke
1 tbsp chocolate syrup
1 1/2 oz whipped cream
maraschino cherry

Pour coke over ice cream and chocolate syrup in a fountain glass. Garnish with whipped cream and a maraschino cherry. Serve with a straw and a long spoon.

Variation: For a Brown Cow, use root beer in the place of coke.

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National Strawberry Rhubarb Pie Day - June 9th

2006-06-09T06:48:00.001-07:00

did you know???
National Strawberry Rhubarb Pie Day is June 9th
here's a recipe to help you celebrate... ENJOY!!

Strawberry-Rhubarb Pie

Adapted from “The New England Cookbook” by Brooke Dojny (Harvard Common Press, 1999).
Strawberry-rhubarb pie is the perfect May/June dessert, so sweet, tart, and juicy, it's like eating concentrated Spring energy and warmth. Make one for your family and enjoy the pleasures of this special seasonal treat.

Ingredients:

Crust for a double-crust pie
1 cup plus 2 teaspoons sugar or succanat
1/3 cup flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 ½ cups sliced rhubarb (about 1 ¼ pounds)
2 ½ cups hulled strawberries, halved and quartered if large
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut in several pieces
1 tablespoon milk
Vanilla ice cream, optional

1. Roll half of the dough out on a lightly floured surface to a 12-inch circle. Ease into a 9-inch pie plate. Roll out the second disc of dough and slip onto a rimless cookie sheet. Refrigerate while making the filling.

2. Whisk together the sugar, flour, salt, and cinnamon in a large bowl. Add the rhubarb, strawberries, lemon juice, and vanilla and toss until the fruit is well coated with the sugar mixture. Set aside for 10 minutes until the fruit softens slightly.

3. Preheat the oven to 425F. Position an oven rack in the lower third of the oven.

4. Spoon the rhubarb mixture into the pie shell and distribute the butter over the fruit. Cover with the top crust and trim the overhanging dough to ¾ inch all the way around. Turn the edges under, flush with the rim of the pie plate, and crimp or flute to seal. Use a sharp knife to cut several steam vents. (Or you could cut 1-inch strips and weave a lattice crust, crimping the edges). Brush the top crust with milk and sprinkle with the remaining 2 teaspoons of sugar.

5. Bake for 30 minutes. Reduce the oven temperature to 350 and bake until the crust is a rich golden brown, the fruit is tender, and juices bubble through the vents, 25 to 30 minutes. Cool on a wire rack at least 1 hour.

6. Serve warm or at room temperature, with ice cream , if you like.

Makes 1 9-inch pie.

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National Doughnut Day - June 8th

2006-06-09T06:47:00.000-07:00

did you know???
National Doughnut Day is June 8th
here's a recipe to help you celebrate... ENJOY!!

Aunt Billie's Doughnuts

2 cups all-purpose flour, sifted before measuring
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 tablespoons vinegar and enough regular milk to make 1/2 cup

Into a bowl, sift together flour, baking soda, nutmeg, and salt. Cream shortening; gradually add sugar, beating until light and fluffy. Add egg; beat well. Stir in vanilla.

Add combined vinegar and milk alternately with dry ingredients; stir just until well blended.
Roll small quantities of the dough at a time, to about 1/3-inch thick. Cut doughnuts with a 2 1/2-inch cutter and let stand for about 10 minutes.

Fry in hot fat at about 365° to a nice golden brown. Turn once. Fry only 3 or 4 batches at a time to keep fat from cooling down. Drain on paper towels.

Makes about 18 doughnuts.

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Don't Refrigerate Tomatoes

2006-06-08T21:26:00.000-07:00

Your tip for June 7, 2006 - DON'T REFRIGERATE TOMATOES

Even though we've been told not to do so, 77 percent of us store our tomatoes in the refrigerator, a recent poll shows. The Florida Tomato Committee, which surveyed 600 grocery store consumers, reminds us that too-cold tomatoes (stored below 55 degrees) get mealy and have lessflavor.

For a Guide to Tastier Tomatoes and recipes, go towww.floridatomatoes.org.

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National Chocolate Ice Cream Day - June 7th

2006-06-08T21:13:00.000-07:00

did you know???
National Chocolate Ice Cream Day is June 7th
here's a recipe to help you enjoy... ENJOY!!

Homemade Chocolate Ice Cream

Custard base recipe

Ingredients:

5 egg yolks
1 pint milk
1/2 pint double/heavy cream
1 tablespoon sugar
3 tablespoons of cocoa powder

First of all scald the milk (bring slowly up to boiling point in a saucepan). Separately, mix together the egg yolks and sugar until thick. Pour into this the hot milk, while you continue to stir. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat.add the cocoa.

Then chill the custard until it's really cold. Once chilled, mix until slushy. When the custard base is cold, stir in the cream and vanilla extract, then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

Quick chocolate ice cream recipe (ideal for the kids or anyone wanting something quick and delicious!)

Ingredients:

5 tablespoons of cocoa
1 can (large) condensed milk
1/2 pint milk

Mix together the milk and condensed milk. Dissolve the cocoa in a little hot water. When fully dissolved stir it into the milk/condensed milk mixture. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

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National Applesauce Cake Day - June 6th

2006-06-05T13:28:00.001-07:00

did you know???
National Applesauce Cake Day is June 6th
here's a recipe to help you celebrate... ENJOY!!

Applesauce Spice Cake

This applesauce cake recipe can be baked in a bundt pan or two loaf pans.

Ingredients:

1 1/2 cups granulated sugar
1 1/2 cups applesauce
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup chopped dates or raisins
1 cup chopped walnuts or pecans
sifted confectioners' sugar or vanilla glaze

Directions:

Lightly butter and flour a 12-cup bundt pan or 2 8x4-inch loaf pans.

In a large mixing bowl, beat sugar, applesauce, oil, eggs, and vanilla until smooth. Stir in flour, soda, salt, baking powder, cinnamon, allspice, and nutmeg until well blended.

Stir in dates or raisins and chopped walnuts or pecans. Pour batter into prepared bundt pan or loaf pans.

Bake at 350° for 45 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake for 10 minutes in pan on rack. Remove from pan and cool completely on rack. Sprinkle with confectioners' sugar or drizzle with vanilla glaze .

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Gingerbread Day - June 5th

2006-06-05T13:27:00.000-07:00

did you know???
Gingerbread Day is June 5th
here's a recipe to help you celebrate... ENJOY!!

Gingerbread Cake

1 ¼ cups whole-wheat flour
1 cup all purpose flour
1 ¼ teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ground ginger
½ teaspoon Clove powder
½ teaspoon Ground yellow mustard
¼ cup unsweetened applesauce
¼ cup vegetable oil
1 cup light molasses
1 cup warm water
1 egg

Preheat the oven to 350F.

Sift the dry ingredients together. Whisk the applesauce, oil, molasses, water and egg together. Fold the dry ingredients into the wet ingredients being careful to not overmix. Pour the batter into a heart shaped cake pan that has been lightly sprayed with nonstick spray.

Bake the cake on the middle shelf, rotating the pan once during baking, until the center springs back to the touch and/or fork tines come out clean, approximately 35 minutes. Let cool in the pan 10 minutes before removing to a cooling rack.

Serve with nonfat frozen vanilla yogurt or whipped cream and fresh strawberries or applesauce.
Yield: 8 Servings

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Vidalias Are Here

2006-05-24T15:22:00.000-07:00

Your tip for May 24, 2006 - VIDALIAS ARE HERE

Vidalia onions, available only from mid-May until mid-June, are the most famous sweet onions. To call their onions Vidalias, growers must register with the Georgia Department of Agriculture, use one of about 30 seed varieties authorized by that department and live within a 12,000-acre, 20-county region where the soil and climate are just right. But the farmers who want to get top dollar for their Vidalias by having them certified as "extra-sweet" go to greater lengths.

While Vidalias are inherently sweet, Hall said, there are no guarantees that every onion will have the low concentration of pyruvic acid that makes it taste sweet.

Pyruvic acid is the pungent compound that makes your eyes tear up when you slice into an onion and gives you "onion breath."

Pyruvic acid masks the taste of the onion's sugars. The National Onion Labs test soil and onion samples to determine the exact amounts of nutrients that need to be added to the soil, in the exact sequence and time frame, to get the highest sugar levels with the lowest pyruvic acid levels.

Then growers are given detailed GPS maps of their fields showing them where each nutrient must be increased. Hall said some growers have perfected their soil to the point that 100 percent of the onions from an 80-acre field can be certified as having a pyruvic acid level below 3 (on a scale of 1-10). That's what they call "extra-sweet."

Growers who make the effort get onions that are both sweeter and heavier -- an important feature for a hand-planted, hand-picked crop that sells by the pound. "One of the growers, before he started working with us, knew exactly what his truckloads of onions would weigh," Hall said. "His first year after we started working with him, every one of those trucks was ticketed for being overweight."

The "certified sweet" and "certified extra-sweet" stickers on Vidalias allow you to buy onions without disappointment, Hall said.

Dangle them Suspend Vidalia onions in old, clean panty hose with a knot tied between each onion, to cushion them and allow air to circulate around them. Use for up to an additional month.
Chill them. Wrap individual onions in paper towels and refrigerate; don't let them touch anything else. Use within two weeks.

Freeze them. Freeze chunks of peeled onions on pan, then store in freezer bags. Texture will change; best used in cooked dishes.

HOT & SPICY SALAD Makes 4 servings.
Adapted from Certified Extra-Sweet Vidalia Onions and the National Onion Labs at cesonions.com.
1 large cucumber
1/2 sweet onion
1/2 small red chili pepper
1 cup white vinegar
1/2 Tbsp. sugar
Salt and pepper

Wash cucumber and cut in half lengthwise; scrape out seeds with teaspoon. Slice cucumber and onion into 1/3-inch thick pieces. Place in salad bowl. Using gloved hands, halve chili pepper and remove seeds; chop into tiny squares. Add to bowl and top with vinegar and sugar; add salt and pepper to taste. Stir; chill at least 10 minutes or overnight.

SWEET ONION SALMON DIP Makes 6 appetizer-size servings. Can be made ahead and refrigerated, but the salmon is very salty and makes the dip taste more salty as it chills. To decrease salty taste, add more sour cream.
Adapted from Certified Extra-Sweet Vidalia Onions and the National Onion Labs at cesonions.com.
6 oz. smoked salmon
1 small sweet onion
1/2 bunch fresh dill
3 Tbsp. whole grain mustard
2 cups sour cream
2 drops Worcestershire sauce
1/2 tsp. fresh lemon juice
Pepper

Cut salmon and onion into very thin strips. Mix with dill, mustard, sour cream, Worcestershire sauce and lemon juice. Process in food processor for several short bursts, leaving mix chunky. Add freshly ground pepper to taste.

SWEET ONION SALSA Makes 1 cup. Can be refrigerated up to three days.
Adapted from Certified Extra-Sweet Vidalia Onions and the National Onion Labs at cesonions.com.
4 medium plum tomatoes
1 small sweet onion
1/2 medium jalapeno pepper
1 large garlic clove
1/4 cup fresh cilantro
1/4 cup fresh lime juice
1/3 cup extra virgin olive oil
Salt and pepper

Place seeded and quartered tomatoes, coarsely chopped onion, seeded and diced jalapeno pepper, finely chopped garlic clove, chopped cilantro, lime juice and olive oil in food processor and pulse until pureed.

Transfer to bowl; add salt and freshly ground pepper to taste.

ONIONS ROASTED ON A BED OF SALT Makes 4 servings. The salt keeps the onions from wiggling and also absorbs the juices so they don't burn in the bottom of the dish. The cooked onions have just a hint of salt and a delectable sweetness -- like jam, with the skins acting as the jam pots. Serve as an elegant side dish with steak or chicken.
Adapted from New York Times Syndicate.
Sea or kosher salt
4 medium onions

Heat oven to 400 degrees. In baking dish large enough to hold onions snugly, spread 1/4-inch layer of salt. Set onions, unpeeled and untrimmed, in salt, root ends down, pressing lightly to create indentations so they sit upright. Roast until charred and very tender when pierced with knife tip, about 2 hours. With paring knife, cut little hat off top of each onion -- the hole should be large enough to insert a fork. Serve at once.

BROILED CARAMELIZED ONIONS Makes 4 servings. Because of sweet onions' high sugar content, they will burn if not carefully monitored.
Adapted from New York Times Syndicate.
2 large onions
2 Tbsp. sugar
4 Tbsp. butter
Salt and pepper
2 Tbsp. fresh parsley

Cut onions into 8 wedges and place, flat sides down, on large plate. Sprinkle each side with half of sugar. In large skillet with heatproof handle (preferably cast iron), melt butter. Add onions, flat sides down; cook over medium-low heat, turning once, 5 minutes. Sprinkle with salt and pepper.
Transfer skillet to rack about 10 inches below broiler; broil for 5 minutes, checking onions often and turning once. Sprinkle with chopped parsley, serve at once.

OVEN-FRIED ONION RINGS Makes 4 servings. This variation on a favorite snack food is much lower in calories and fat than the traditional, deep-fried version.
Adapted from New York Times Syndicate.
1 Tbsp. olive oil
2 large onions
4 egg whites
1 Tbsp. olive oil
1/2 cup Parmesan cheese
1 cup dry white bread crumbs
Salt and pepper

Heat oven to 400 degrees. Lightly oil rimmed baking sheet. Cut onions into 1/2-inch-thick slices, and separate into rings.

In shallow bowl, mix lightly beaten egg whites and oil. In another shallow bowl, spread cheese.
In third bowl, sprinkle crumbs. One by one, dip rings into egg whites, then into cheese, and finally into bread crumbs. Bake for 15 to 20 minutes, turning with tongs several times, until golden brown. Sprinkle with salt and pepper; serve at once.

Source: Adapted from an article in Daytona Beach News-Journal, By KIMBERLEY JACE, Food Editor

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Baked Beets

2006-05-24T14:54:00.001-07:00

Your tip for May 23, 2006 - BAKED BEETS

You'll love that baked beets are easier to peel and have a sweeter, nuttier and mellower flavor.

To bake beets, cut the top off (about an inch above the stem so the pigment doesn't run) and scrub and place them in water in a baking dish.

Cover tightly and bake until cooked through and tender - about 30 minutes at 350, depending on size. Poke with a fork to test.

Some bake them as they do sweet potatoes, wrapping them in foil and baking until cooked through.

They can also be cooked in a microwave. Wash. Cut off tops and place 2 or 3 or 4 in a into a plastic sandwich bag, zip it shut and cook beets until tender. These can be made into Harvard beets. Grated beets can be fixed with a light brown roux and a sprinkling of vinegar for a side dish.

Or, if you wish, slice thin, snip in some of the tender little beet leaves and add a tablespoon or two of sour cream for another great vegetable dish.

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National Escargot Day - May 24th

2006-05-24T14:54:00.000-07:00

did you know???
National Escargot Day is May 24th
here's a recipe to help you celebrate... ENJOY!!

Escargot

Ingredients:

1/2 cup salted butter, softened
1 teaspoon shallots, minced
3 cloves garlic, minced
1/2 teaspoon salt

***SNAILS***
24 large snails
dry vermouth
1/2 teaspoon of the butter mixture (above)
French bread

Directions :

Escargot Butter:

Make the day before serving.

Mix together well and refrigerate. (If making more than a couple of days in advance, freeze this butter. However, note that this butter is not good if left in the freezer more than a week.)

Now for the snails - - - Day of serving.

12 to 24 large snails, canned, rinsed well, and drained. Its not necessary, but very nice to soak the snails in dry vermouth for about 15 minutes and then drain. Put about 1/4 to 1/2 tsp. of the butter mixture into the snail shells. Put a snail in each shell, with the soft, smaller, tapered end in first and the flat, calloused end facing out. (This is the way the snail faced the world. He fits well in the shell this way!) If you have extra snails you can put 2 in 1 shell. Add another 1/2 tsp. of the butter on top of the snails. Refrigerate if not ready to pop these into the oven -- up to half a day is OK if covered with plastic wrap.

Heat in 400 degree F oven for about 10 minutes. The butter should be completely melted and bubbly.

Serve with a chunk of French bread to soak up the extra butter. Easy and delicious! (Unused butter is terrific on fish or vegetables.) Enjoy!

This recipe is from CDKitchen http://www.cdkitchen.com © 1995-2006 CDKitchen, Inc.

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Where to Find the Salts

2006-05-24T14:53:00.000-07:00

Your tip for May 22, 2006 - WHERE TO FIND THE SALTS
Gourmet salts are easy to find - and even easier to cook with. The Internet is a great place to start. Naomi Novotny and her fiancé, Mark Zoske, sell at least two dozen kinds of gourmet salt on their Web site, http://www.seasalt.com/. Their Redmond-based company, SaltWorks, has been distributing gourmet and bath salts in bulk for four years. They launched their retail line in January, and Novotny said people just can't get enough. "It's really unbelievable," she said. "It used to only be the higher-priced companies that wanted these salts, and now it's everybody; even local grocery stores want them."

A chef offers advice Before I took my salt into the kitchen, I asked a professional for advice. Charlie McManus, chef and owner of Tacoma's Primo Grill, said using the gourmet salts during cooking as a seasoning would be too expensive because of the quantity required, so he advises using the gourmet salts sparingly as a finishing sprinkle just before serving a dish. The distinctive salts can add a real flavor punch, but they also come with a punch of a price tag.

Gourmet salts can cost from $1 to more than $3 per ounce. McManus offered a few other pointers: Taste the salt before you use it, and distribute it in pinches instead of using a spoon. That way you can control how much salt you are adding.

"Its back to the basics," he said. Gourmet salts "are about finding the best quality of an ingredient and celebrating it for what it is.

" TRIAL AND ERROR Taste them: Start with several salts, including a few smoked ones, organic sea salts, pink salts etc. Each one tastes different. Smoked salt rocked on roasted chicken and burgers, making them taste like they were right off the grill.

SaltWorks' Murray River salt - a pretty, pink salt that comes in flakes instead of grains - has a mild, almost buttery taste. I loved it on steamed broccoli, sauteed zucchini and steamed green beans. Remembering Bigelow's success with her chocolates, I tossed some organic sea salt on homemade caramel corn. The sweet and salty mixture was addictive. My only mistake was the occasional overuse. Tossing pinches of salt on food makes me feel like I'm on the Food Channel, and sometimes it's hard to use restraint. People eating the food noticed a difference and usually liked it. Biting into a turkey burger sprinkled with Fumée De Sel, a SaltWorks sea salt smoked over wood chips from chardonnay wine barrels, my husband, Justin, pondered the seasoning addition. "It tastes like it's from a restaurant," he said. "It has that something extra in it that makes it taste better that what you could make at home, but you don't know what it is.

" MAKE YOUR OWN FLAVORED SALT"

* Lemon Salt: Use the rind of 1 lemon for each 5 ounces of sea salt. Peel the rind from the lemon. Dice the rind into bits a little bigger than the salt grains. The salt will absorb the oils from the rind and preserve and shrink the rind bits. Sprinkle on vegetables, fish or chicken. Source: Kerry Sear, chef and owner of Cascadia.

* Fennel Salt: Use 1/3 cup of fennel seeds per 1/2 cup of kosher salt. Toast fennel seeds in a pan over medium heat until they are aromatic, 1 or 2 minutes. Cool completely. Grind the seeds in a spice grinder. Mix with kosher salt. Sprinkle the salt on meats, eggs and potatoes. Source: Charlie McManus, chef and owner of Primo Grill.

SALT VARIETIES

Gray sea salt

* Origin: Collected by hand on the coastal areas of France. Its grey color comes from the clay found in the salt flats. It contains a high level of minerals and nutrients.
* Flavor and uses: It has a smooth, salty taste that works well in sauces, salads, snack foods and as an upgrade from regular table salt.
* Cost: $8.98 for a 16-ounce pouch on http://www.seasalt.com/. $6.50 for a 35-ounce bag on http://www.amazon.com/. Susan's Note: I bought it locally in Miami very inexpensively. It came in large grains and required a grinder for regular use. I love it and use it all the time.

Atlantic sea salt

* Origin: Sea salt refers to unrefined salt made from a living ocean or sea. The ocean water is channeled into large, clay trays, and the sun and wind evaporate the water. The salt contains traces of other minerals, which is why many think it is healthier. The salt pictured comes from the Atlantic Ocean.
* Flavor and uses: Strong flavor. Sea salt comes in different grains and can be used as a seasoning on almost any food.
* Cost: A wide range. One of the least-expensive was a 2-ounce sea salt grinder by McCormick for $1.99.

Hawaiian sea salt

* Origin: Hawaii, where a volcanic red clay is added to the salt, enriching it with iron oxide.
* Flavor and uses. Milder than regular sea salt. Used in Hawaiian dishes, as well as on meats.
* Cost: $8.95 for a 16-ounce resealable pouch from www.seasalt.com.

Black lava salt

* Origin: Another Hawaiian salt, this is created when sea water evaporates in above-ground pools with black lava rock, which adds minerals to the salt. Charcoal is then added for color and health benefits.
* Flavor and uses: Milder than regular sea salt. Several Web sites suggest using it on seafood. Others suggest using it in any dish for a dramatic presentation, such as black salt sprinkled on scallops.
* Cost: $7.50 for an 8-ounce package at http://www.savoryspiceshop.com/. Also available at www.seasalt.com.

Fleur De Sel

* Origin: The "flower of salt" comes from the crystals that form naturally on the surface of salt evaporation ponds. The salt is hand-harvested by salt farmers in France.
* Flavor and uses: Great on salads, vegetables and grilled meats.
* Cost: An organic version is $10.99 for a 6-ounce pouch at www.seasalt.com.

Black salt

* Origin: A "black" Indian mineral salt mined from the earth, it is actually pink in color.
* Flavor and uses: This salt has a strong sulfurous taste similar to an egg yolk. It's used in Indian cooking. Vegan chefs also use the salt to create a flavor similar to eggs.
* Cost: A Web search reveals black salt is available on several Indian food product sites. Prices started at $3 for a 2-ounce jar.

Source: www.seasalt.com; www.savoryspiceshop.com; www.amazon.com.

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National Taffy Day - May 23rd

2006-05-23T11:42:00.000-07:00

did you know???
National Taffy Day is May 23rd
here's a recipe to help you celebrate... ENJOY!!

How to Make Your Own Saltwater Taffy

Ingredients:

2 cups sugar
2 tablespoons cornstarch
1 cup light corn syrup
2 teaspoons glycerin (optional)
3/4 cup water
2 tablespoons butter
1 teaspoon salt
1/4 to 1 teaspoon flavoring (such as vanilla, lemon, maple, or mint)
3 drops food coloring (optional)

You will need:

a large (3- to 4-quart) saucepan
a wooden spoon
a candy thermometer
a pastry brush
a wooden spoon
a candy thermometer
a pastry brush
waxed paper or plastic wrap
a marble slab or cookie sheet
greased scissors or butter knife

Directions:

Mix together sugar and cornstarch in the saucepan.

Use a wooden spoon to stir in the corn syrup, glycerin, water, butter, and salt. Place the saucepan over medium heat and stir until the sugar dissolves.

Continue stirring until mixture begins to boil, then let cook, undisturbed, until it reaches about 270° F or the soft-crack stage. Wash down the sides of the pan with a pastry brush dipped in warm water while the syrup cooks.

Remove the saucepan from the heat and add food coloring and flavoring. Stir gently, then pour onto a greased marble slab or into a shallow greased cookie sheet to cool.

When the taffy is cool enough to handle, grease your hands with oil or butter and pull the taffy until it's light in color and has a satiny gloss. You can have a friend help with this step, which should take about 10 minutes.

Roll the pulled taffy into a long rope, about 1/2 inch in diameter, and cut it with greased scissors or a butter knife into 1-inch-long pieces. Let the pieces sit for about half an hour before wrapping them in wax paper or plastic wrap and twisting the ends of the wrapper.

Makes about 50 1-inch pieces

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National Vanilla Pudding Day - May 22nd

2006-05-22T09:03:00.000-07:00

did you know???
National Vanilla Pudding Day is May 22nd
here's a recipe to help you celebrate... ENJOY!!

Creamy Vanilla Pudding

1 cup milk
½ vanilla bean
2 egg yolks
1/4 cup sugar
2 tsp flour or cornstarch
(3 tsp butter)
(2 tbsp cream)

Cut a whole vanilla bean in half crosswise. Do not slit vanilla bean open, unless you do not mind the pudding being spotted with vanilla seeds. Place milk and the vanilla bean half in saucepan and bring slowly almost to the boil.

Meanwhile whisk together egg yolks and sugar until ribbons form. Add flour or cornstarch through a sieve and mix well. Gradually pour the hot milk into egg-sugar mixture, whisking continually. Pour mixture back to saucepan and bring rapidly to the boil, stirring continually.

Cook, stirring, for 1 - 3 minutes (add butter and cream) and strain into a bowl.

Place plastic wrap directly on the surface of pudding to prevent it from forming a skin. Stir pudding every now and then during cooling. When cooled, spoon pudding to serving dishes, cover and chill in refrigerator. Garnish with a dollop of whipped, vanilla-flavoured cream, candied citrus peel strips, mint or lemon balm sprigs, berries etc.

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To Use Tide to Go

2006-05-21T15:42:00.000-07:00

Your tip for May 19, 2006 - TO USE TIDE TO GO

I just bought this new Tide product and have used it only a couple of times. It worked well so far and I will keep you posted. They advise that it will not work on greasy stains.

Remove excess residue from the stain. Press the Tide to Go tip onto the stain several times to release the stain remover solution onto the stain.

Rub tip gently across the stain to remove it. When necessary, add more liquid and continue rubbing gently.

Important, if treated area will be exposed to direct sunlight, wipe with a damp cloth to remove excess solution left on fabric.

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Wondercrump

2006-05-21T15:04:00.000-07:00

Your tip for May 18, 2006 - WONDERCRUMP

This recipe comes from Carol Ann McCormick, Chapel Hill. Her4-year-old, Lily, named it Wondercrump after an exclamation of joy used by the BFG [Big Friendly Giant] in a Roald Dahl book,' writes Carol Ann.

A delicious comfort food.

1 cup sugar
3 tablespoons cornstarch
2 cups sliced strawberries, divided 1 cup water
2 cups peeled and sliced peaches
1 (9-inch) graham cracker crust (see Note)

In a saucepan, stir together sugar and cornstarch. Add 1 cup strawberries and crush with a potato masher. Pour in water and stir to combine.

Cook over medium heat, stirring constantly, until thick, translucent and boiling. Remove from heat. Stir in remaining strawberries and peaches. Mix gently until all fruit is covered by thick liquid. Pour into pie shell. Refrigerate at least 4 hours or overnight. Note: You can substitute a baked and cooled pastry shell for the graham cracker crust.

Makes 8 servings.

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National Strawberries and Cream Day - May 21st

2006-05-21T12:26:00.000-07:00

did you know???
National Strawberries and Cream Day is May 21st
here's a recipe to help you celebrate... ENJOY!!

Strawberries and Cream

Fresh strawberries are pretty delicious on their own. Adding this cream topping makes them an elegant dessert for a dinner party. I like it with Amaretto liqueur, you could use orange juice in place of liqueur if you prefer.

Ingredients:

1 cup whipping cream
2 tablespoons white sugar
1/2 cup sour cream
1 tablespoon Grand Marnier or Amaretto liqueur
1 1/2 - 2 pints fresh strawberries, washed and hulled

Directions:

In a large mixing bowl whip the cream and sugar with a mixer until thick but not stiff. Add the sour cream and beat until mixture is thoroughly combined. Continue to beat while gradually pouring in the liqueur.

Divide strawberries between 6 dessert dishes. Reserve 6 strawberries for garnish. Pour cream over berries.

Top with a reserved strawberry. Serve immediately

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