Acoustic Cafe Scones
From Bruce at the Acoustic Cafe.
- 2 cups flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 cup sugar
- 1/2 cup dried fruit (currants, raisins, etc.)
- 11/4 cups heavy cream
Mix all ingredients gently but thoroughly, roll or pat out to 3/4 inch thickness. Cut into triangles, place on cookie sheet. Bake at 425 F for 10 minutes.
Variation:Use dried sweet cranberries, and the zest of an orange to the mixture. Glaze: mix 1 1/2 cup confectioners sugar, 3 Tbsp. orange juice and 1Tbsp. orange zest
Chocolate Dipped Pretzels
From Wendy, a volunteer at the Linden Tree Coffeehouse.
- full-sized pretzel rods
- white chocolate chips
- crushed oreo cookies (middle and all)
Soften white chocolate chips until just melted (60-90 seconds in microwave or over double boiler). Stir until smooth. Dip pretzel rods (cover 1/2 to 3/4 of the pretzel) in chocolate and roll in oreo crumbles. Cool on wax paper in fridge 5-10 minutes.
Variation: Use smaller, mid-sized pretzel sicks (not too skinny), and semi-sweet chocolate. No oreos needed. Use Snyder's oat-bran pretzels and they're practically health food.
Dark Chocolate Ice Cream
Not exactly the top-secret recipe, but similar to what Judy & Jack W. made for Music by the Bay's 10th anniversary bash.
- 4 oz. unsweetened chocolate
- 1 cup milk
- 2 eggs (or equiv. eggbeaters)
- 1 cup sugar
- 1 cup heavy cream
- 1 tsp. vanilla extract
- pinch of salt
Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and allow to cool. Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.
Double Chocolate Kisses
From Kerri Anne, volunteer at the Blackstone River Theatre.
- 1 cup margarine, softened
- 1 tsp. vanilla extract
- 2/3 cup sugar
- 1 2/3 cups flour
- 1/4 cup cocoa
- 1 bag (9oz) dark chocolate kisses
Preheat oven to 350 F. Beat margarine, sugar and vanilla until creamy. In a seperate bowl, mix flour and cocoa. Blend mixtures together, mixing well. Refrigerate about 1 hour, until dough is easy to handle. Mold a scant tablespoon of dough around each kiss, covering completely. Shape into balls, bake on cookiesheet 10 or 12 minutes, until set. Cool and roll in powdered sugar. Makes about 54.
Also from Kerri Anne, volunteer at the Blackstone River Theatre.
- 1 cup butter or margarine, softened
- 4 Tbsp.water
- 1 tsp. vanilla extract
- 1 1/2 cups granulated sugar
- 6 Tbsp. cocoa powder
- 4 cups quick-cooking oats
- powdered sugar
- flaked coconut
- chopped nuts
Cream butter with water and vanilla. Add sugar, cocoa, and oatmeal, mix well. Roll into 1-inch balls. Add more water if necessary to make the dough stick together. Divide the balls in half. Roll half the balls in powdered sugar and coconut, and the other half in chopped nuts. Refrigerate until serving. (No-bake recipe)
Black Bean Fiesta
From Pam K., fiddler.
- 4-6 cups cooked black beans, rinsed and well drained.
- 2-3 ears of corn, cooked and removed from the cob.
- a big red bermuda onion, diced.
- 3 sweet bell peppers (1 red, 1 yellow, and 1 green) diced.
- a big bottle (or 2 small bottles) of Newman's Own Light Balsamic Vinagrette dressing.
Combine all ingredients in a big bowl, mix well. Chill at least 6-8 hours (overnight is best) stirring occasionally. Great on it's own or with tortilla chips.
Salsa Variation: Substitue some fresh cilantro, lemon juice and hot sauce (to taste) for the vinagrette. Throw in a few cups of seeded, chopped tomatoes.
Greek Pasta Salad
From Mary Beth S., great-hearted friend, host, and singer.
- 1 package rotini pasta or orzo
- 1 package frozen chopped spinach
- 3-4 Tbsp. olive oil
- 3 cloves of garlic, minced
- 7oz feta cheese
- 2 cups grape or cherry tomatoes, halved
- 1 cup greek olives, halved
- 2 Tbsp.fresh lemon juice
- fresh dill (or dried) to taste
- salt and pepper to taste.
Cook pasta until al dente; drain and reserve. Meanwhile, cook spinach until tender; drain and reserve. In a large pot over medium heat, warm olive oil and saute garlic until golden; add pasta and spinach and mix. Remove from heat and let cool. Add remaining ingredients; mix well.
Variation:Add 1 cup toasted pine nuts, and/or 2 cucumbers, sliced and quartered.
From Tom, partygoer.
- dough for 1 medium pizza
- 10 oz. cremini mushrooms, sliced and sauteed
- 1 large onion, sliced and sauteed
- 1 cup roasted red peppers, sliced
- 1 1/2 cups shredded Mozzarella cheese
- 3 Tbsp. fresh basil and parsley, minced
- 1 or 2 Tbsp. olive oil
Preheat the oven to 475 F, with a baking sheet inside. On a lightly floured surface, roll the dough into a 10 by 14-inch rectangle. Spread sauteed mushrooms and onions, and roasted red peppers, leaving a 1-inch border on all sides. Mix the cheese and the herbs together in a small bowl and sprinkle over toppings. Roll the stromboli into a log. Seal the dough by pinching the edges and seam. Sprinkle some cornmeal on a pizza paddle or cutting board and place the stromboli, seam-side down on the cornmeal. Brush the stromboli with olive oil. Carefully place it on the preheated baking sheet. Turn down oven temperature to 400 degrees and bake for 35 to 40 minutes. Remove from the oven and let rest 5 to 10 minutes before slicing.
"Tito Puente" (Tex-Mex layered dip)
Our version of a classic, great for pot lucks.
- 1 can refried beans (or make your own with pintos)
- 1 cup light mayo
- 1 cup light sour cream
- 3 Tbsp. taco seasoning (or your own: chili powder, cayenne, cumin, etc.)
- 2 ripe avocados, cubed and tossed in lime or lemon juice.
- 2 cups fresh tomatoes, seeded and chopped
- 2 cups freshly shredded cheddar cheese
- 1 cup sliced black olives
- 1/2 cup chopped green onion
Mix mayo, sour cream and seasonings, set aside. In a shallow glass baking pan, layer beans, half of mayo/sour cream mixture, avocados, tomatoes, the other half of the mayo/sour cream mixture, cheese, black olives and green onion. Chill thoroughly and serve with sturdy tortilla chips.
What are you... Nuts?
Origins lost in the mists of time.
- 1 cup peeled whole almonds
- 1 cup whole hazelnuts
- 2 Tbsp. sesame seeds
- 2 tsp. chinese five-spice powder (or your own: cinnamon, cloves, fennel, anise, ginger)
- 2 Tbsp. butter
- a few dashes of hot sauce
- 1 cup smoked almonds
Preheat oven 400 degrees F. Roast peeled almonds and hazelnuts about 7 minutes; they'll smell nutty when done. In a small, dry skillet, toast sesame seeds over medium heat until golden brown, (about 2 minutes) remove and reserve. Melt butter and add the five-spice powder and hot sauce. Add roasted nuts, smoked nuts and toss to coat in butter. Add sesame seeds and toss, serve warm.
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