Quantcast
Header Else

Village Square Associate Director Christine White can cook too (and probably host a cooking show…)



Lea & Liz: Zucchini Bread">Lea & Liz: Zucchini Bread

OK so I made this as muffins (in keeping with Lea’s theme), but they’re just better as bread…

INGREDIENTS:

2 cups shredded or finely chopped zucchini
3 eggs
3/4 cup cooking oil
2 1/2 cups sugar
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt

DIRECTIONS:

Beat eggs. Add chopped zucchini, cooking oil and sugar and mix well. Combine flour, soda and salt in separate bowl.
Combine wet and dry ingredients. Mix well and pour into two greased and floured load pans.

Bake one hour at 325, testing for doneness at closer to 50 minutes.



Lea & Liz: Cappuccino Kiss Muffins">Lea & Liz: Cappuccino Kiss Muffins

INGREDIENTS:

2-1/2 cups flour
2/3 cups sugar
2-1/2 tsp. baking powder
1-1/2 tsp. cinnamon
3/4 tsp. sea salt
1/2 tsp. baking soda
1 large egg
1-1/3 cups low-fat buttermilk
3 Tbsp. vegetable oil
2 Tbsp. instant coffee (Use 3 Tbsp. if you want a stronger coffee flavor)
2 tsp. vanilla extract
12 chocolate kiss candies

TOPPING: 3 Tbsp. sugar + 1/2 tsp. cinnamon

DIRECTIONS:

Preheat oven to 450F. Spray a 12-cup muffin tin with non-stick cooking spray. In a large bowl, combine flour, sugar, baking powder, cinnamon, salt and baking soda.

In a medium bowl, vigorously whisk egg, buttermilk, oil, coffee and vanilla until coffee dissolves. Add to dry ingredients all at once and stir just till barely moistened. (If using Kisses: Spoon about 2 Tbsp. batter into muffin cups. Place a kiss in the center of each, top with remaining batter.) If using chocolate chips: Spoon about 1/4 heaping cup of batter into muffin wells. Scatter the 1/4 cup chips over tops of muffin batter, pressing in slightly.

Combine sugar and cinnamon. Sprinkle over batter. Place muffins in oven and immediately reduce heat to 400F. Bake 14-17 minutes, or till a toothpick inserted near center comes out with just a few crumbs. Cool for 5 minutes; then remove from pan to wire rack. Serve warm. Yield: 12 standard-size muffins



Lea & Liz: Pumpkin Cream Cheese Muffins">Lea & Liz: Pumpkin Cream Cheese Muffins

INGREDIENTS

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.



Sweet Potato Queens have nothing on us">Sweet Potato Queens have nothing on us

toot’s hot bacon swiss dip

i got the recipe from my sister catherine, my kids call her “toots”,
i call her “princess”. she is the best cook i know and she won’t give
me her pound cake recipe because i am not worthy of it. but a dip
recipe, i can handle…

8 oz. cream cheese
1/2 cup mayo
1 cup grated swiss cheese
2 tbls chopped onions

mix these together in an oven dish
top with 8 slices crisp crumbled bacon
add 1/2 cup ritz crackers crumbled on the top
bake at 350 for 20 minutes until hot and bubbly

serve with crackers, apple slices or fresh baguette

recipe serves 8 self controlled adults OR me and 3 friends….



profiteroles

when i lived in stratford, UK the little old lady that ran the
boarding house made these for dessert one night- they were
incredible! she also made steak and kidney pie once for dinner and i
ran in the snow with no shoes on to the rubbish pail outside to dump
it out before she came back in the dining room. she gave me the
recipe for the profiterole (not the steak and kidney pie), but it
included several items not available to people living in the great
country of america who have their food pasteurized for them. i kind
of made this up and it is almost as good as hers IF you eat it and
speak in the queen’s english and use words from jane austin’s era….

1 package pepperidge farm frozen puff pastry shells
1 1/2 cups heavy whipping cream (this is where it gets yummy)
1 package (6 squares) white baking chocolate
fresh berries
milk chocolate chips

bake pastry shells as indicated on the package. microwave white
chocolate and 1/4 cup of the cream for 30 second burst (stir between
bursts) until melted and creamy. cool to room temp. beat remaining
cream until soft peaks form or your hand cramps. fold whipped cream
and white chocolate mixture together. spoon into pastry shells. lick
the spoon. run your finger along the side of the empty bowl and lick
that too. garnish the shells with berries and drizzle milk chocolate
on top.

serve and say things like, “it vexes me that no one serves
profiteroles any more. they do so set a nice finish to a meal”.

-Lea (because Liz asked nicely)