I just went through over 20 journals that are full of recipes. I am gathering together recipes for another cookbook. I don't have my best taste tester Reid to cook for any more. I thought I would share some of them here in some food diaries.
Chocolate Cherry Coffee Cake
2 cups cherries - frozen or fresh - pitted
1 cup semi sweet chocolate chips
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
3 tablespoons butter - melted
1 teaspoon pure vanilla extract
Vegetable cooking spray
Topping:
1/4 cup dark brown sugar - packed
1/4 cup cocoa powder
1 tablespoon all-purpose flour
1 tablespoon butter - softened
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Heat oven to 375°F.
MIx toppings ingredients together in a small bowl and set aside.
In a medium bowl mix the cherries, chocolate chips, nutmeg, cinnamon, flour, sugar, baking powder and salt.
in a small bowl mix the milk, egg, butter and vanilla together. Add to the dry ingredients and mix well.
Spray an 8 inch pan with vegetable oil spray.
Pour the batter into the prepared pan and smooth the top. Sprinkle the topping evenly over the cake.
Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
Makes 8 servings
Cabbage Roll Soup
1 pound lean ground beef
2 teaspoons seasoned salt
1/2 teaspoon seasoned pepper
1 tablespoon olive oil
1 small onion - diced
1 tablespoon no salt added tomato paste
1 clove garlic- minced
48 ounces low sodium beef broth
1 medium head green cabbage - shredded
1 large carrot - diced
1 large stalk celery - diced
8 ounces mushrooms - sliced
1 teaspoon dried thyme
2 tablespoons fresh parsley - minced
In a large saucepan or Dutch oven over medium heat add the oil and heat until shimmering. Add the beef and onions and cook until no pink remains in the beef and the onions have softened. Add the garlic and cook for 30 seconds.
Add the carrots, celery, salt, pepper, tomato paste, broth, cabbage, mushrooms and thyme. Bring to a boil.
Reduce the heat to low and simmer for 1 hour. Sprinkle the parsley on top to serve.
Makes 8 servings
Italian Corn Salad
4 cups corn kernels - fresh or defrosted frozen
8 ounces cherry tomatoes - halved
1 small red onion - sliced thin
1 small red pepper - seeded and diced
1/4 cup fresh basil leaves - minced
2/3 cup fresh Parmesan cheese - grated
1 small cucumber - thinly sliced
1/4 cup Italian Dressing - recipe follows
In a large bowl add the corn, tomatoes, onion, bell pepper, basil, cheese and cucumbers. Mix well
Add the dressing and mix well.
Refrigerate for at least 1 hour.
Makes 6 servings
Italian Dressing
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon celery seeds
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
1 tablespoon honey
Mix everything except the olive oil together in a small bowl.
Slowly whisk in the olive oil until well combined.
Store in a jar with a lid.
Makes 6 servings
Egg Roll in a Bowl
1 pound ground pork
2 cloves garlic- minced
1 tablespoon fresh ginger root - minced
3 large green onions - minced
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
8 ounces mushrooms - minced
1 tablespoon vegetable oil
1/2 head cabbage - shredded
6 egg roll wrappers - diced
In a large skillet over medium heat add the oil and heat to shimmering. Add the pork and mushrooms and cook until the pork reaches 160°F and the mushrooms have lost their water.
Add the onions and cook for 2 minutes. Add the garlic and ginger root and cook for 30 seconds. Add the soy sauce and sesame oil and cook for 2 minutes.
In a large bowl add the pork, cabbage and egg roll wrappers. Mix well.
Makes 6 servings
Bourbon Cornbread
2 large eggs
1/4 cup unsalted butter- melted
9 ounces cream corn
1 cup yellow cornmeal
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons onions - minced
2 tablespoons Bourbon
2 cups cheddar cheese - shredded
1/2 cup sour cream
Vegetable oil spray
Heat oven to 350°F. Spray an 8 inch pan with the vegetable oil spray.
In a medium bowl add the eggs, butter and sour cream and mix well.
Add the corn, cornmeal, salt baking powder, Bourbon and 1 1/2 cups cheddar cheese. Mix well.
Pour into the prepared pan and sprinkle the remaining cheese over the top.
Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
Makes 8 servings
