BLACKBERRY PIE BARS

 

~ The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe, written by Rebecca Rather with Alison Oresman

CRUST & TOPPING 
3 c. flour
1 1/2 c. sugar
1/4 t. salt
1 1/2 c. chilled unsalted butter

FILLING
4 eggs
2 c. sugar
1 c. sour cream
3/4 c. flour
pinch of salt
32 oz. frozen blackberries, thawed and drained

CRUST
Preheat the oven to 350 degrees. Grease a 9x13 baking pan. In a food processor, combine the flour, sugar, and salt; process until combined, about 45 seconds. Cut the butter into 1/2-inch cubes, then process with the flour mixture until the butter is evenly distributed and the mixture is still crumbly. Set aside 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into bottom of greased pan. Bake 12-15 minutes or until golden brown. Cool for at least 10 minutes.

FILLING: In large bowl, whisk eggs, then add sugar, sour cream, flour, and salt. Gently fold blackberries into egg mixture. Spread blackberry mixture evenly over crust. Sprinkle the reserved crust mixture evenly over the filling. Bake 45-55 minutes, until the top is lightly browned. Cool at least one hour before cutting into bars.

Notes: These bars are really sweet, so you may want to decrease the amount of sugar in the filling.

HERBED BROCCOLI SANDWICH

~ Simply in Season, written by Mary Beth Lind and Cathleen Hockman-Wert

2 T. olive or vegetable oil

2 c. broccoli, finely chopped

1/2 c. onion, finely chopped

a few dashes each of basil, thyme, and pepper

1/2 t. salt

4/6 slices French bread

3/4 c. shredded cheese

In large pan, saute broccoli and onion in oil until broccoli is bright green. Stir in seasonings. Top bread slices with broccoli mixture. Sprinkle with cheese and broil until melted. Serve immediately. 

Notes: So far I've only used an Italian blend for the cheese, but I think pepperjack would be really good.

TURKISH LAMB, YOGURT, & MINT PASTA

~ 5 Ingredients Mediterranean: Simple Incredible Food, written by Jamie Oliver

1 T. olive oil

1 lb. ground lamb

4 cloves garlic, separated

1 T. red wine vinegar

salt

pepper
1 bunch mint (1 oz.), baby leaves set aside for garnish and remaining leaves finely chopped

10 oz. uncooked tubular pasta

1 c. plain yogurt

Over medium-low heat, brown lamb in oil. Peel and finely chop three garlic cloves; add to cooked lamb with vinegar, a splash of water, a little salt, and lots of pepper. Cook five minutes, stirring often. Press potato masher over mixture to soften, then add chopped mint. Reduce heat to low and simmer. 

Meanwhile, cook pasta according to package directions. While pasta cooks and lamb simmers, finely grate remaining garlic clove and mix with yogurt. Season with salt and pepper, to taste. Reserve one cup of starchy water, then drain pasta. Add cooked pasta to lamb mixture and cook for one minute. Stir in yogurt mixture, adding starchy water if needed for desired consistency. Garnish with reserved baby mint leaves when serving. 

Notes: We were given some ground lamb when visiting friends' sheep farm, then came across this recipe in a cookbook randomly chosen from the library. Perfect timing! 

ROSEMARY PARMESAN QUICK BREAD

 ~ A Pretty Life

LOAF

2 c. flour

1 T. sugar

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

2 T. chopped fresh rosemary

1/3 c. grated parmesan

1 c. buttermilk

1 egg

1/4 c. melted butter

1/3 c. grated mozzarella

TOPPING

olive oil

1/4 t. coarse salt  
2 t. grated parmesan 
1 t. chopped fresh rosemary 

Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir in rosemary and parmesan.  

In a small bowl, whisk together buttermilk and egg. Whisk in melted butter. 

Add buttermilk mixture and mozzarella to flour mixing, stirring gently until combined. Transfer dough to lightly floured surface and form into oblong shape, then place in pan. 

Drizzle top of loaf with olive oil, then sprinkle with salt, parmesan, and rosemary. Bake one hour or until toothpick inserted in center comes out clean and top is light golden brown. Cool on wire rack 15 minutes before serving. 

Makes one loaf.

Notes: I use a stoneware loaf pan and skip the parchment paper. 

SPICED CRANBERRY PEAR CRISP

~ Let's Dish 

FILLING

7 ripe, firm pears, peeled and cut into large chunks

2 c. fresh cranberries

1/3 c. sugar

2 T. flour

1 T. lemon juice

1 t. cinnamon

1/4 t. nutmeg

1/4 t salt

TOPPING

1/2 c. flour

1/2 c. brown sugar

1/2 t. cinnamon

1/4 t. cloves

1/4 t. nutmeg

1 c. rolled oats

1/2 c. cold butter, cut into small pieces

1/2 c. chopped pecans

vanilla ice cream, optional

Preheat oven to 400 degrees. Lightly grease a 9x13-inch pan. In a large bowl, mix all the filling ingredients until well combined, then pour into pan.

In a medium bowl, mix flour, sugar, cinnamon, cloves, nutmeg, and oats. Cut in butter until mixture resembles coarse crumbs. Mix in pecans. Sprinkle in an even layer over filling.

Bake 70-90 minutes or until fruit is bubbling and topping is golden brown. Serve warm with vanilla ice cream. 

DOUBLE CHOCOLATE CHIP COOKIES

 

~ allrecipes

1 c. margarine, softened
1. c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. salt
1/3 c. unsweetened cocoa powder
3 c. semi-sweet chocolate chips

Preheat oven to 375 degrees. Grease baking sheets.

In medium bowl, mix margarine, sugar, and brown sugar until smooth. Beat eggs in one at a time, then stir in vanilla.

Add flour, baking soda, salt, and cocoa powder; mix well. Mix in chocolate chips. 

Roll tablespoons of dough into balls and place 1 inch apart on greased baking sheet. Bake 8-10 minutes, then cool for 2 minutes on baking sheet before transferring to cooling rack. 

Notes: I use butter and the cookies turn out fine, but you could chill your dough a bit if you think your butter is too soft.

AVOCADO PENNE

~ Noodle Worship: Easy Recipes for All the Dishes You Crave from Asian, Italian and American Cuisines, written by Tiffany Thompson and Larone Thompson

12 oz. dried penne
1 large avocado, peeled and pitted

2 T. lemon juice

1/4 c. olive oil

1 t. minced garlic

salt and pepper, to taste
2 green onions, sliced
red pepper flakes (optional)

Cook pasta according to package directions until al dente, stirring occasionally. Reserve 1/2 cup of the pasta water, then remove from heat and drain pasta. 

In a food processor or blender, add avocado, lemon juice, oil, and garlic. Process until smooth. Add reserved pasta water and pulse to blend. Season with salt and pepper. 

Return pasta to cooking pot or transfer to serving dish, add avocado mixture, and stir until evenly coated. Garnish with green onions and red pepper flakes.