05 Sep Farmer’s Ambrosia

From Chef Savannah Rogers of The Preston of the Park Cities

Ingredients:

• 1 cup Yiayia’s Greek Bakery Greek yogurt
• 2 tablespoons Winona Orchards blueberry jam
• 1 cup mini marshmallows
• 1 tablespoon honey
• 2 cups fresh fruit and berries
• 8oz. heavy whipping cream

Directions:

1. Slightly whip cream with honey and yogurt.
2. Fold in fruit and berries with marshmallows and jam.
3. Serve with fresh cherries and a mint lead.

You can make this recipe in many varieties, but it will always be fresh and naturally sweet!

22 Aug Pam Colley’s Pecans

Ingredients:

• 1 tablespoon (or more) grated orange rind
• 1/4 cup orange juice
• 1 cup sugar
• 4 cups pecan halves

Directions:

1. Combine the first three ingredients in a heavy saucepan and cook over medium heat until full boil.
2. Stir in the pecans and continue to cook and stir until all the syrup is absorbed.
3. Remove from heat and spread (separating pecan halves) on a sheet of foil.

11 Jul Chocolate Espresso Bean Cookies

Makes 6-8 dozen small cookies

Ingredients:

• 1 1/2 cups chocolate covered espresso beans (Trader Joe’s)
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup light brown sugar
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 2 teaspoons Kahlua
• 2 large eggs
• 1/2 teaspoon espresso powder
• 3 teaspoons hot water
• 2 tablespoons milk

Directions:

1. Preheat oven to 350 degrees F.
2. Use a food processor to grind up chocolate covered espresso beans into small pieces. Set aside.
3. Combine flour, salt, and baking soda in a medium-sized bowl and set aside.
4. In the bowl of your stand mixer, combine butter with both brown and white sugars. Beat on medium speed until butter and sugar are well mixed. There should be no remaining chunks of sugar.
5. Add vanilla extract and Kahlua followed by one egg. Beat on medium speed until incorporated and beat in the second egg.
6. In a small dish, mix espresso powder with 3 teaspoons hot water and stir until dissolved. Measure out 2 teaspoons from the mix and add to batter. Discard remaining liquid.
7. Add milk and make sure all ingredients are well mixed.
8. Turn mixer speed to low and slowly add flour mixture just until mixed. Add chocolate covered espresso beans last and mix on low until combined. Spoon cookie dough onto lined cookie sheet.
9. Bake at 350 degrees F for 10-12 minutes or until desired degree of doneness. Remove from oven and allow to cool for at least 6 minutes before transferring to a wire rack to cool. Store in airtight container.

27 Jun 3-Day Cake

Ingredients:

• 1 box Golden Butter cake mix (yellow cake)
• 1 – 8 oz. container of frozen Cool Whip, thawed
• 1 – 8 oz. container sour cream
• 2 cups sugar
• 12 oz. shredded sweetened coconut

Directions:

1. Bake the cake according to package instructions. Slice each layer into 2 layers (this is easier if partially frozen).
2. Combine the sugar, sour cream, and coconut together until well mixed. Remove 1 cup of this mixture and set aside.
3. Spread 1/3 of the remaining sugar/coconut/sour cream mixture on each of the 3 layers, leaving about 1/2″ around the edges. Top with the 4th cake layer.
4. Add the Cool Whip to the 1 cup of reserved sugar/coconut/sour cream mixture that you previously set aside and gently fold it all together until well mixed.
5. Ice the top and sides of the cake with the above icing. Cover and put in refrigerator and leave for 3 days. Enjoy!

13 Jun Biscochitos (Cookies)

From Santa Fe, NM

Makes 4 dozen cookies

Ingredients:

• 1 cup sugar, plus 3/4 cup for sprinkling
• 1 1/4 cups lard or vegetable shortening
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon Grand Marnier or Triple Sec
• Finely grated zest of 1 orange
• 3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons anise seeds
• 1 tablespoon water
• 1/2 teaspoon ground cinnamon
• All purpose flour for work surface

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine.
2. Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium speed, gradually add 2 teaspoons water or more to form a ball. Wrap dough in plastic wrap; chill 30 minutes.
3. Preheat oven to 350 F with a rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl (or you can use premixed cinnamon sugar that comes in a bottle from the grocery store’s spice aisle).
4. On a floured surface, roll the dough into 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2″ cutter; lightly sift cinnamon sugar over each shape. Please on parchment-lined baking sheets. Bake 12-14 minutes. Cookies should be set but not brown. Transfer to a wire rack to cool. Repeat with the remaining batches.

16 Jul Low Fat Chocolate Chip Zucchini Bread

Ingredients:

• 1 cup All Purpose Flour
• 1 cup Whole Wheat Flour
• 1/2 cup Brown Sugar (not packed)
• 1-1/8 tsp Baking Soda
• 1 tsp Vanilla
• 1/2 tsp Salt
• 1/2 cup Chocolate Chips
• 1 large Egg, beaten
• 2 tbsp Melted Butter
• 1 cup Apple Sauce
• 1-1/2 cups Shredded Zucchini (not packed)

Directions:

1.  Preheat oven to 325°.

2.  Combine Flour, Sugar, Baking Soda, and Salt in a large bowl. Mix well.

3.  Add Chocolate Chips and gently mix to combine.

4.  In a medium bowl, mix Egg, Vanilla, Melted Butter, Apple Sauce and Zucchini. Add to the Flour mixture and stir until just blended.

5.  Pour batter into a large 9×5 inch loaf pan

6.  Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.