The Good Plate

Posts Tagged ‘methods’

Recipes in this post

• Birthday Grapefruit Cake
• Spinach Balls
• Ham Rolls
• Big Five Pepper Chili for the Nesco
• Sweet Corn Muffins

Spane’s birthday is tomorrow, November 21, 2010.  He is going to be 7 years old!  So, like every birthday there is the preparation for the party.  This year will be the first one where he gave out invitations. 

Originally, we were going to have the party at Carr Park, but since it is supposed to rain, Amber volunteered to host the party at her house.  That meant sending out notices to everyone to let them know about the change of venue.  I hope everyone will make it.

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Tonight a red car came down the driveway to the parking lot in the back of our building. For a split second I thought it was Marissa, but it could not have been her, after all she died on April 16, 2007. I miss her a great deal! Spane still calls her Nana. He misses her, too.

I have been thinking about Marissa a lot lately, and the other day I shared a recipe for a drink that an old acquaintance of ours, Kenny Greene, had made for us. Kenny was from New York, so this must be a New York thing, as Marissa and I had never heard of it. Either way, although it sounds terrible, it’s quite tasty.

Hop, Skip and Go Naked

Ingredients

1 can frozen pink lemonade (hop)
1 can beer (skip)
1 can vodka (go naked)

Directions

Mix all in a blender, and pour into tall glasses. Enjoy!

I am seriously going crackers – Cheddar Cheese Spritz crackers that is!

After rolling out and decorating dozens of cookies, I decided to purchase a cookie press. I had one when I was a teenager, and it was problematic to use. I was a little hesitant to get another one, but I watched the video on the Wilton site, I decided to give it a go.

There are some great recipes to go along with the cookie press, and I decided to make the Cheddar Crackers.

Ingredients

• 1 pound natural cheddar (not processed) sharp cheddar or aged Swiss cheese , finely shre
• 1/2 cup butter softened
• 2 tablespoons Worcestershire sauce
• dash Hot pepper sauce
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/8 teaspoon Dry mustard
• 1/4 teaspoon Onion powder

Preparation

*Do not use pre-shredded cheese.

Preheat oven to 375?F. In a medium bowl, cream cheese, butter, Worcestershire sauce and hot red pepper sauce until smooth. In separate bowl, mix flour and seasonings together. Gradually add to cheese mixture. Mix until dough forms smooth ball. Shape dough into small logs and place in Cookie Master Plus. Using desired disk, press shapes onto ungreased cookie sheet. Bake 10-12 minutes or until lightly golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet and continue to cool on rack.

If you have BigOven you can import the recipe right into your software –

Rose Lemonade

It’s going to be summer soon, and right now, in the spring the afternoons can get a little hot. There is a lemon tree outside my window that has wonderful lemons on it, and I have some of those lemons in my freezer.

Yikes! No actually, I have frozen lemon juice ice cubes that I made last month with my Kitchenaid “juicer”. Each cube is about the same as the juice of one lemon, so you can add it to other things as well.

One component of my lemonade is a little unusual. If you can get to a Mediterranean or Armenian store, you can find Rose Syrup. It’s great in a lot of things, but lemonade in particular.

So here is my recipe for the Perfect Lemonade:

Okay, you don’t have to have this on Friday, and you don’t even have to have it for breakfast at all. I made this on a Saturday afternoon.

Scrambled Eggs with Tomato, Basil and Salmon Cream Cheese

Ingredients

• 4 eggs
• 1 tbsp milk
• 1 tsp chopped basil (preferably fresh)
• 1 fresh tomato, chopped
• 1 tbsp fresh, unsalted butter
• 1 tbsp Philadelphia Salmon Cream Cheese
• Himalayan Pink Salt and Freshly Ground Pepper for garnish

Method

Beat the egg with the basil and milk until you cannot see any of the egg white.

Put a skillet on the stove and heat it to medium. Put the butter in the skillet, and swirl it around so it coats the sides of the pan as well.

As soon as the butter is melted, add the egg mixture. Scramble the eggs, and just before they are finished, add the tomato and cream cheese. Mix in the pan.

Serve with the salt and pepper. Enjoy

Recipes in this Post

Hot Chocolate

• Hot Chocolate with Foam

According to the Aztecs, the foam was the best part of the chocolate. Not having a Molinillo on hand does not mean you have to settle for “flat” chocolate. I discovered that an old fashioned egg beater does a great job.

If you get the Mexican chocolate discs, just put one disk for every pint of milk, and use the egg beater to make the foam. The Mexican chocolate already has the cinnamon in it, is rich, and quite delicious.