Tiramisu

Tiramisu Dessert - Jamie B.

3 large eggs (*or pasteurized egg substitute)

1 cup Hot chocolate

1/2 cup sugar

8 oz. Mascarpone

1/8 cup cocoa

20 ladyfingers, toasted

Step 1: Combine 3 egg yolks, 1 Tbsp. hot chocolate, sugar and in large mixing bowl. Beat 2-3 minutes. Add Mascarpone and beat 3-5 minutes until smooth.

Step 2: In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip Step 2 and beat until fluffy.)

Step 3: Dip one side of each Ladyfinger into remaining hot chocolate and layer on bottom and sides of serving dish. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a Mascarpone layer and cocoa. Refrigerate at least 1 hour before serving. Serves 6.

Asparagus Soup

Asparagus Soup - Lynne H.

Makes: 8 appetizer servings
Prep: 10 minutes
Cook: 20 minutes

1 bunch asparagus, ends trimmed (16-18)
2 Tblsp. unsalted butter
3 cups chicken broth
1 medium-size potato, peeled and diced
1 tsp. salt
1/4 tsp. dried dill
1/8 tsp. white or black pepper

1. Cut tips from asparagus. Set aside. Chop remaining stalks into 1/2-inch pieces. Melt butter in a 4-quart saucepan over medium heat. Add onion; cook 3 minutes. Add asparagus stalks and cook an additional 2 minutes. Add broth, potatoes, salt, dill and pepper. Bring to a boil.
2. Reduce heat to medium-high and cook 10 to 12 minutes, uncovered, until potatoes are very tender. Meanwhile, place asparagus tips in a small glass bowl with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 1 minute.
3. Remove soup from heat and puree until smooth. Serve warm or chilled, garnished with asparagus tips.

Black Bean and Couscous Salad

Black Bean and Couscous Salad - Lori S.

1 (10 oz) pkg quick cooking couscous

3 T extra virgin olive oil
3 T fresh lime juice
2 t red wine vinegar
½ t ground cumin
5-8 green onions, chopped
1 red bell pepper, chopped
1 c. frozen corn (I would probably do 1 1/2 cups)
1 or 2 cans (15 oz) black beans, rinsed and drained well (I used 2)
1/4 to 1/2 c. cilantro , chopped
Salt and pepper to taste

Bring 2 1/4 cups water (or broth) to a boil and stir in couscous- cover, remove from heat and let stand 5 minutes.

In a small bowl whisk together olive oil, lime juice, vinegar and cumin.
In large bowl add onions, peppers, corn (rinse under cold running water to defrost slightly), black beans (well drained!) and cilantro.
Mix well and add dressing- toss to coat.
Pour the couscous into a colander, throw in 2 handfuls of ice cubes, and rinse under cold water, tossing the ice cubes until the couscous reaches cool room temperature, about 2 minutes. Drain well, removing any unmelted ice cubes and fluffing the couscous well and add to the bowl of veggies. Salt and pepper to taste. You can add a little more lime juice/vinegar if it seems to dry.

This can be served from a large bowl, or in individual lettuce cups.
Refrigerate until ready to serve, it keeps very well in the fridge. Serves 6-8

Susan's Sassy Sauce

Susan's Sassy Sauce (Good on Pork and Salmon) - Tracy W.

Ingredients:

Champagne vinegar (White wine vinegar is cheaper and works also), Soy Sauce, Red Chili Flakes, Garlic, Minced Onion, Brown Sugar, Tomato Paste, Salt, Butter (one stick)

Combine in saucepan:

1/2 Cup Champagne vinegar (White wine vinegar is cheaper and works also)

1/2 Cup Soy Sauce

1 tsp. red chili flakes

1 TBS garlic

2 TBS minced onion


Simmer and reduce 50 percent. Watch that it doesn't boil over. It will.

Add to reduced sauce:

1/2 Cup Soy Sauce

2 Cups brown sugar

2 TBS tomato paste

1/2 tsp salt

Simmer 3 to 5 minutes. Take off heat. Whisk in 1 stick of butter cut in pieces.

Applesauce

Applesauce - Tracy W.

3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Creamy Lemon Chicken

Creamy Lemon Chicken - Penny B.

4 chicken breasts
2 cans cream of chicken soup
2 cups milk
3 Tblsp. lemon juice
1 Tblsp. black pepper
1 lemon

In a fry pan, brown the four chicken breasts for about 6 minutes each side. In a bowl, mix 2 cans of cream of chicken soup, 2 cups of milk, 3 Tblsp. lemon juice, 1 Tblsp. black pepper. Pour all ingredients in fry pan and cook for 25 minutes, turning the breasts over so they do not burn. Serve over rice.

More Recipes Coming Soon

So, it's been a little while since we've updated with new recipes. We are hoping to have another cooking club in June. I added a few new links to cooking sites. Taste Spotting, Rookie Cookie, and Hobble Creek Kitchen. If you have a favorite cooking site/ blog, leave a comment.

Dinner Rolls

Dinner Rolls - Lori S.








(Picture via Gather Round Our Table, link below)

In a stand mixer or Bosch, place the following ingredients:

2 T. active dry yeast
1/2 c. sugar
6 T. shortening (I use butter)
2 tsp. salt

In a small saucepan, heat:

2 cups milk (remove from heat just before it begins to boil - when it is hot and steamy. Let it cool down to around 120 degrees or less)

Pour milk over the yeast mixture, add:

2 eggs, beaten (mix well)

Gradually add in:

6 1/2 - 7 cups flour

Beat until the dough forms a ball that centers on the dough hook and doesn't stick to the sides of the bowl. Knead for 5-6 minutes longer. Place dough in a greased bowl and let rise for 1 hour.
Roll dough into small golf-ball sized balls and place on greased cookie sheet. Let rise about 1 - 1 1/2 hours more. Bake at 350 degrees for about 15 minutes or until tops are golden brown. Makes one large cookie sheet full of rolls.

I found this recipe from a food blog. If you go to this link, you can see step by step pictures of this recipe.
http://gatherroundourtable.blogspot.com/2008/09/sunday-rolls.html

Parmesan Potatoes

Parmesan Potatoes - Lynne H.
6 tablespoons butter, softened
1-30 oz pkg frozen country-style hash brown potatoes, thawed
1 large yellow onion, chopped
1 cup heavy whipping cream
2 teaspoons kosher salt
¼ teaspoon black pepper
½ cup shredded Parmesan cheese
2 tablespoons chopped fresh herbs (thyme, parsley, chives)

Pre-heat oven to 350 degrees.

Spray a 9x13 baking pan with Pam or grease with a little of the butter. In a large bowl mix thawed hash brown potatoes and chopped onion together. In a small bowl, whisk the cream, salt and pepper together, and quickly pour over the potato mixture. Gently but thoroughly mix until well incorporated. Spoon about a third of the mixture evenly into the pan, smoothing as necessary. Dot the surface with about 2 tablespoons of butter. Repeat with 2 more layers of potato mixture and butter. (be sure to scrape every bit of the cream from the sides of the bowl into the last layer!) Smooth mixture before topping last layer with butter. Sprinkle the Parmesan cheese evenly over the top.

Bake uncovered for 55-60 minutes, until the Parmesan cheese is golden. Sprinkle herbs on top just before serving.

*This recipe is a modified scalloped potato recipe. For scalloped potatoes, use 8 medium potatoes, peeled and sliced 1/8 inch thick, and follow recipe as above.

Cherry-Almond Glazed Pork

CHERRY-ALMOND GLAZED PORK - Lynne H.

3-4 # boneless pork loin roast
12 oz. jar cherry preserves
2 Tbsp. light corn syrup
2-3 Tbsp. white vinegar
¼ teaspoon each salt, cinnamon, nutmeg, and cloves
3 Tbsp. slivered almonds, toasted. (At the progressive dinner we left them out of the sauce)
Roast meat, seasoned with salt and pepper, in a shallow pan at 350 degrees for about 20 minutes per pound, approximately 1 hour to 1 hour and 20 minutes. (meat should be
160-170 degrees internally.)
In a saucepan, combine all other ingredients except almonds (if you plan to use them) and heat to boiling, stirring frequently. Simmer 2 minutes. Brush some of the sauce over the roast the last 20-30 minutes. When serving pass the remaining warm sauce, stirring in almonds if you plan to use them.
NOTE: If you want to have a generous amount of sauce, you might want to 1 ½ times the recipe.

Spinach Strawberry Salad

Spinach Strawberry Salad - Lynne H.

2 (6-oz.) pkgs. European ready-pac baby spinach
2 (12-oz) baskets medium size strawberries

Dressing:
¾ Wesson vegetable oil
6 T. apple cider vinegar
3 tsp. Finely chopped onion
6 T. sugar
1 ½ T. sesame seeds
1 ½ T. poppy seed
Scant ½ tsp. Worcestershire sauce
Scant ½ tsp. Paprika

Salad:
Break stems off of spinach leaves and discard. Store spinach leaves in plastic bag in the refrigerator. Just before serving, wash and hull strawberries; cut them in halves. Toss spinach with dressing which you have shaken well, then add strawberries and toss again gently. If you like you can serve spinach on salad plates, then add a pretty arrangement of strawberries on top instead of tossing them with spinach.

Dressing:
Mix together all ingredients. Make several days ahead in a jar and keep refrigerated. Shake frequently.

Progressive Dinner Recipes

Jen W. requested that we post the recipes from the Relief Society Progressive Dinner here. I'll post the recipes I have.