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FAVORITE RECIPES
Bakes Upside-Down French Toast
Yield: 12 portions
Bake at 350° for 1 hour
15 eggs
1-2/3 cups orange juice
1-1/4 cups milk
2-1/2 tsps vanilla extract
1/2 tsp salt
2-1/2 tsp nutmeg or cinnamon
1 tsp cardamom
1/4 cup sugar
Place all items in blender bowl and blend well until frothy.
16 cups bread cut into 1/2 inch cubes
Place bread cubes into large mixing bowl and pour liquids over bread, mixing well. Cover and let sit in refrigerator for about 1 hour, mixing again at about 15 minute intervals to ensure proper absorption. If your bread is dry, more liquid may be needed.
1/2 cup melted butter
3/4 cup packed brown sugar
Enough fruit of choice to line bottom of pan (frozen berries, peaches, pineapple, dried fruit, sliced bananas)
Pan spray 11 x 15 pyrex pan. Spread brown sugar evenly over bottom of pan. Pour melted butter evenly over brown sugar. Place fruit of choice evenly over brown sugar. Spread moistened bread over fruit. Cover pan and refrigerate overnight or freeze for future use. Bake uncovered in 350° oven for about 1 hour or until center springs back to touch. Let cool for a few minutes, run spatula abound the edges, cover with sheet pan larger than pyrex dish and invert French toast onto sheet pan.
Note: May be served with maple syrup, sprinkled with confectioner's sugar, on a bed of nutmeg sour cream.
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Chunky Salad
Serves 8
1-1/4 cup Roma tomato diced in 1/2" cubes
1-1/4 cup celery, diced in 1/2" cubes
1-1/4 cup cucumber, peeled and seeded, diced in 1/2" cubes
1-1/4 cup cut corn (use frozen)
2-3 tablespoons finely chopped red onion
2-3 teaspoons finely chopped fresh parsley
Salt
Place all vegetables and herbs in salad bowl. Sprinkle with salt to taste.
2 tablespoons olive oil
Juice of one lime
Toss ingredients with olive oil and lime juice.
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Mexican Chocolate Cake
Cake
Preheat oven to 350°
1-1/4 cups flour
3/4 cup sugar
1/4 cup cornstarch
3 TBS cocoa
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/3 cup oil
1 TBS vinegar
1 tsp vanilla
1 cup cold water OR 1/4 cup brandy and 3/4 cup cold water
In medium bowl, mix the dry ingredients until thoroughly blended. In a blender, mix the wet ingredients then pour into the dry ingredients. Pour batter into a 9" cake pan, coated with vegetable oil. Bake for thirty to thirty-five minutes until toothpick inserted in the center comes out clean. Leave in the pan for five minutes to cool on a rack, then invert onto rake to finish cooling. Cover with glaze.
Chocolate glaze
2 TBS cocoa
1 TBS oil
1 TBS corn syrup
2 TBS Kahlua
1 tsp water
1/2 tsp cinnamon
1 cup confectioners sugar
Combine all but confectioners sugar in small saucepan and stir over low heat until smooth. Gradually beat in sugar until smooth and shiny.
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Spinach Crepe Torte
created by Georgia Sanders
Preheat oven to 350°
1/4 cup butter
1 medium to large onion chopped in 1/2 inch pieces
4-5 large cloves of garlic minced
1 lb. sliced mushrooms
1 lb. frozen spinach, thawed, drained and squeezed dry
1 lb. Ricotta or dry cottage cheese
2 eggs
1/8 tsp nutmeg
crepes (see crepe recipe above)
2 cups shredded mozzarella or Monterey jack cheese
In a large skillet, melt butter and sauté onion and garlic until translucent. Put into a large bowl, reserving cooking butter in skillet. Saute sliced mushrooms until soft and add to bowl. Add spinach and mix well.
In a smaller bowl, mix ricotta or cottage cheese, eggs and nutmeg. Add to spinach mixture.
To build the torte, spray a 9" springform pan with vegetable coating spray. Place one layer of crepes to cover the bottom of the pan. Spread 1/3 of the spinach mixture, sprinkle with 2/3 cup cheese. Repeat layers two more times. Add a top layer of crepes. Cover pan with aluminum foil and place on a sheet pan and bake for thirty-five to forty minutes at 350° degrees. Take out of oven and allow torte to set-up for ten to fifteen minutes before unmolding. Top with your choice of sauces (marinara, cheese, roasted red pepper coulis, etc.).
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Casa Bean Soup
Yield: 8 cups
1 cup dried navy or great northern beans
Soak beans overnight in 3 cups water. Next morning, drain beans, place in large pot and add:
2 ham hocks, 1 cup ham, or 6 slices bacon, cooked and chopped
8 cups boiling water
1 bay leaf
6-8 pepper corns
6 whole cloves
Cook slowly until beans are soft, about 2-1/2 to 3 hours. Then add:
2 diced carrots
6 ribs celery with leaves, chopped
1 sliced onion
2 cloves garlic, chopped
1 cup freshly mashed potatoes (optional)
Cook another 30 minutes until carrot, celery and onion are soft. Soup may be frozen at this point. After cooked or thawed, remove any large hunks of meat and mince. Return to soup. Take a small amount of soup and pass through blender and return to pot. This binds the soup together nicely.
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Casa Style Baked Brie
1 wheel or wedge of Brie of your choice
red or green chile jelly (available at Cid's Grocery in Taos)
puff pasty sheets(s) - thawed (Pepperidge Farm sells these. Look in the frozen foods section)
1 egg mixed with 1 tsp of water
On a floured board, roll out puff pastry till it covers about half again the size of the original unrolled sheet. Place wheel or wedge of Brie on puff pastry sheet and cut around, leaving about one inch of dough around cheese. Cover top of cheese with 1/8 inch chile jelly of your choice. Place another layer of dough over the cheese, folding the dough around the
edges of the cheese so dough hugs cheese. Trim top dough so that it is same sized as bottom dough layer. Seal edges by crimping or folding dough. Dampen the edges with water to help them adhere. Take a one-inch strip of foil and wrap around a pencil to create a tube. Cut a small round hole in top layer of the dough and insert the foil tube into the hole. Decorate dough, if desired, with pieces of dough cut into motifs of your choice. You may use cookie cutters with leaf patterns, for example. Brush the dough with egg/water mixture. Bake in preheated 425° oven until golden brown. Time will depend upon the size of cheese used. Remove the foil "vent" before serving.
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Cranberry Raisin Tart
Yield: 1 tart
Filling
3/4 cup firmly packed light brown sugar
1 tbsp cornstarch
1 tsp freshly grated orange zest
1/4 cup fresh orange juice
2 cups cranberries, picked over
1 cup golden raisins, soaked in hot water 5 minutes and drained
1/4 tsp salt
In a saucepan combine the filling ingredients. Bring mixture to a boil, stirring, and simmer, stirring, five minutes, or until berries just burst. Transfer filling to a bowl and cool. Chill filling, covered, at least two hours, or until cold, and up to two days if the tart is to be prepared for immediate use. Filling can also be frozen at this time for future use.
Dough
1-1/2 cups all-purpose flour
3 tbsp granulated sugar
1/4 tsp baking powder
1/8 tsp salt
In a large bowl, stir together flour, granulated sugar, baking powder, and salt.
6 tbsp cold unsalted butter, cut into bits
Add butter and blend until mixture resembles meal.
1 large egg beaten with 1tbsp water
Add egg mixture, stirring with a fork until mixture just forms a dough. Form dough into a disk and dust with flour. Chill dough, wrapped in wax paper for at least one hour if to it is to be used the same day. Dough may also be wrapped more securely and frozen for later use.
Preheat oven to 425°.
Roll out dough into a twelve-inch round on a lightly floured surface and transfer to a sprayed baking sheet. Spoon filling onto center of dough, spreading it into an eight-inch circle, and fold edges of dough over it, leaving center of filling uncovered. Make egg wash by beating 1 egg with 1 tbsp water. Brush dough with egg wash and bake in middle of oven for 15 to minutes, covering exposed filling loosely with foil after ten minutes, or until pastry is golden. Cool tart on baking sheet on a rack.
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Creamy Zucchini Soup with Pesto
Yield: 6 servings
1 medium onion, chopped
4 tbsp butter
Melt butter in heavy soup pot and sauté onion until pale golden.
2 lb zucchini, cubed
Add to pot and cook gently for about eight minutes, stirring often.
1 medium-sized potato, peeled and sliced
4-1/2 cups chicken stock
salt and pepper
Add to pot, stirring. Cover pot and simmer twenty-five minutes or until the potato is soft. Let cool slightly and pour into blender. Puree. Can be frozen at this point.
Reheat
4 tbsp heavy cream (optional)
3 tbsp chopped basil
Add cream and basil to soup once reheated. Adjust salt and pepper to taste. Let sit a few minutes to let flavors blend before serving.
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