Lemon Tea Bread (Page 62)

LEMON TEA BREAD from  Kathy Brinkman
3/4 c. milk
2 tsp. each lemon thyme, lemon verbena and lemon balm (or just of verbena)
1 c. sugar
1 T. lemon zest
2 eggs, beaten
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
6 T. unsalted butter, room temperature
Confection sugar-add enough to thicken but still be runny
2 lemons (the juice from 2 lemons)

Spray or butter a 9 x 5 x 3 inch loaf pan. Chop lemon herbs. Heat milk (don't boil) and
add chopped herbs. Allow it to steep until it cools. Heat oven to 325 degrees. In a
separate bowl add flour, baking powder and salt, whisk to blend. In another bowl,
cream the butter and gradually add in the sugar. Beat until lighter and fluffy. Beat in
eggs, 1 at a time. Add lemon zest. Add flour mixture, alternating with herbed milk.
Mix until just blended and pour into the pan. Bake for 50 minutes, until a toothpick in
the center comes out clean. While cake is baking, mix the juice of 2 lemons and
enough powdered sugar to make the glaze thick, but pourable. Remove pan from oven
and place on a wire rack set over a sheet of wax paper. While the bread is still hot,
pour the glaze over the bread. Top with a few sprigs of lemon thyme.

Note: This is my favorite recipe from my friend, Kathy, who is in our herb club. It's a great use for those lemony herbs. This freezes well and is delicious to taste in the fall! You can always put the glaze on as it thaws, too. 1 year I used all lemon balm and it was fine, but verbena is best. Using all lemon thyme wouldn't be my choice.

Rocky Road Fudge (Page 91)

Rocky Road Fudge  By Mel Volkman

12 oz. butterscotch chips (they are now down to 11oz, but work fine)
12 oz. chocolate chips (same - 11 oz. situation)
1 cup creamy peanut butter
1/2 bag mini marshmallows
1 cup salted peanuts
1/2 bag of bits of brickle toffee chips (oh heck do the whole thing!)

Line a 9 x 13 pan with quick release/no stick foil. In a lg. heat resistant, microwaveable bowl melt butterscotch and chocolate chips. Microwave 1 min and stir. Maybe do another 30 seconds. You can over cook this so keep stirring and the residual heat will con't to melt the chips. It will ruin/seize if you try to melt all the chips in the microwave. Then stir in the creamy peanut butter. Add all the other ingredients. Spread in the 9 x 13 and chill. Cut in small pieces- it is rich. I would imagine it would freeze well. I may never know....

Low Fat Taco Salad (Page 20)

This is a quick and easy recipe which is low fat, but a little high in sodium. I make the beef and the cottage cheese mixture the day before then assemble the day of the party. We think it's best served with Tostido's scoops. It makes a 9x13 dish.

This is a photo of my Dad and Jim swinging outside the ship in Cozumel Mexico- OLE!

Taco Salad
1 lb. lean ground beef (we use a little more)
1 packet dry taco seasoning, like Ortega/El Paso
1 cup of water
1 lg. container of SMALL curd cottage cheese
1 packet of dry Hidden Valley ranch seasoning
1/2 head of lettuce, chopped
1-2 tomatoes (I like plum and get rid of all the seeds/messy stuff) , dice
1-2 cups cheddar cheese, shredded
Tortilla chips (We like scoops)

Brown the hamburger, add taco seasoning and water. Cook until water is reduced. Spread in a 9x 13 dish and set aside to cool. (Or in a container for a day before prep- reheat beef the next day)
Place the cottage cheese in a bowl and mix until creamy. Add the dressing mix and whip some more.
(You can stop here for a day before and place back in the cottage cheese container)
Or layer the cottage cheese mixture over the slt. cooled beef.
 Sprinkle with lettuce cheese and then tomatoes. Serve with tortilla chips.

Swiss Chard Chicken Tacos

This recipe is great way to slip veggies in your diet. My teen sons love it as well as my husband. They say you eat with your eyes first. The more color the better. Spring is a great time for rainbow Swiss chard (pronounced shard)

Swiss Chard Chicken Tacos

2 cups cooked or grilled chicken breasts, cut up
1 red or orange bell pepper, diced
1 small vidalia onion , diced
1 large bunch of rainbow swiss chard
Taco sauce-like Ortega
sour cream
1 cup colby jack, shredded
Soft tortillas , wrapped in foil and warmed in the oven per package directions- usually 350 degrees for 8-10 min.
Cut the leaves off the washed chard and shred. Cut the stems of the chard fine. Add olive oil to  a skillet. Saute the chopped stems, onions and bell peppers. And the chicken and the chard leaves. Sprinkle with salt and pepper. Add the taco sauce to your taste - I start with 1/4 cup.  Mix well. Scoop onto tortillas and add sour cream,cheese and additional sauce to individuals tastes. I made a large batch of this and the guys were politely trying to divide the last bits. No leftovers- family full of chard...it's a good thing!

Cranberry Walnut Multi Grain Bread

1 1/2 cups warm water (105-110 degrees, esp. not over 120 degrees - kills yeast!)
1/3 cup molasses, pref. unsulfured. (I use regular)
1 T. rapid rise yeast
3 cups total bread flour , divided
1/2 cup yellow cornmeal
1/2 cup rye flour
1/2 cup whole wheat flour
3 T. cocoa powder, sieved
3 T. vital wheat gluten (IMPORATANT_NEED- makes bread rise) Store in fridge
2 tsp. espresso powder
1 1/2 tsp. salt
1 cup good quality dried cranberries (should be pliable not hard nuggets)
1 cup chopped walnuts (or your favorite nut)
2 generous T. walnut oil (store in fridge- will go bad)
Cornmeal for dusting


Put dough hook on mixing bowl. Place warm water, molasses and yeast in the mixing bowl. Let stand until mixture is foamy.
Meanwhile, combine 2 1/2 of bread flour with whole wheat, cornmeal, rye, wheat gluten, espresso, cocoa and salt. Whisk well.
Add four mixture to yeast mixture & mix on speed 2 ~ 2 min.
Add the cranberries, walnuts, and oil & mix on speed 3 for another 2 min.or until mixed. Con't on speed 3, add rest of the flour- 1/2 cup- a little at a time until a dough ball forms.
Knead in the bowl speed 2 for 4 minutes.
Put in a large bowl and cover with plastic wrap- not a towel to preserve heat. Let rise in a draft free place x 2 hours or so.
Knead in, gently, any stray berries or nuts. shape into a 13 x 4 loaf. Place on a large bake sheet covered with parchment paper. Spray lightly with Pam and sprinkle cornmeal for dusting.
Cover again with plastic and let it rise 40 min.
Preheat oven 350 degrees. Cut 5 diagonal slices across the top. Bake on center rack so bottom doesn't burn. Bake 35-45 min. (Until center temp 205). The bread should sound hollow when tapped. Transfer to a wire rack and cool.

Double Orange Blossom Honey Butter

Whip 1 stick unsalted softened butter until fluffy. Beat in 2 T. good orange blossom honey or more, to taste. Add 1/8 tsp. orange oil or 1/2 - 1 tsp. orange extract.
Makes a wonderful combination
This recipe was from Rita Heikenfeld's Gifts from the Kitchen Class.You could easily make smaller loaves. This also makes great sandwich bread. Mmmmm sliced turkey, a light cheese.....enjoy.
Rita says "It doesn't matter where the recipe came from, it only matters where it's going"

Easy Chicken & Rice Casserole (Page 36)

This recipe smells as good as it tastes. The yeast in the wine, as it bakes, makes the house smell like fresh baked bread. My sister in love, Melinda, gave us this recipe when the twins were born. We've loved it since!

Chicken & Rice Casserole
1 can each of cream of: celery,chicken & mushroom
1 cup of uncooked rise
1 cup of milk (skim works fine)
1 soup can full (or I use 1 small bottle from a 4 pack) of good white wine
1 pack of uncooked chicken tenderloins (or slice up a few breasts)

Preheat oven to 350 degrees. Mix everything but the chicken in a 2 quart casserole dish & lay the chicken on top. Cover & bake for 1 hour with lid on, then stir a few times. Remove the lid and bake another hour.(Kind of a tease for the family at the 1 hour mark.) Serving fresh baked rolls with this does help your brain adapt for what your nose has been telling it is happening. It's great aroma therapy and EASY! A family favorite.

Cranberry Almond Cake

Cranberry Almond Cake
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
8 oz. unsalted butter, room temperature
7 oz. almond paste (found in the baking aisle- not marzipan)
1 cup sugar
4 large eggs , room temp.
1 tsp. vanilla extract (never imitation!)
1/4 cup milk at room temp.
1 1/2 cups fresh cranberries (you can buy these around the holidays and freeze them)- picked through & coarsely chopped
Confectioner's sugar for dusting

Preheat oven to 350.
You can do this in a buttered & floured bundt pan (recommended), loaf pans or even cupcakes
Sift together flour, salt & baking powder. Set aside. Beat together butter & almond paste. Add the sugar & beat until light & fluffy ~ 2 min. longer.Beat the eggs in 1 at a time, scraping down between each addition. Beat in vanilla.With mixer on low speed alt. flour mixture with milk, Stop and scrape down as needed.Fold in cranberries.
Transfer to pan and smooth with a spatula. Bake 45-50 min. (less for cupcakes) Consider checking at 42 min. with a wooden skewer to test doneness- should come out clean. Cool for 15 min. in pan, then invert on a wire rack. Once cool, dust with confectioner's sugar.
Do Ahead: I bake this and then slice, freezing the slices.