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Sugared Almond Bites

January 23
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Sugared Almond Bites
Print Recipe
Delicious bite-sized, chewy, almond cookies!
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Sugared Almond Bites
Print Recipe
Delicious bite-sized, chewy, almond cookies!
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Servings Prep Time
60-70 mini cookies 20 minutes
Cook Time
12 minutes
Ingredients
topping
Servings: mini cookies
Instructions
  1. Pre heat oven to 350 degrees.
  2. Combine almond paste, flour, salt, sugar. Cut in the chilled butter. Gently combine the unbeaten egg yolk until blended. Divide dough into six portions.
  3. With floured hands, roll each portion of dough into a 12 inch long rope. Keep flouring hands if sticking. Lay all six ropes side by side to make a square.
  4. Combine the sugar and almond paste into a crumbly mix for the topping. Brush the dough ropes with the beaten egg white and sprinkle the topping over top. Pat gently to adhere the topping to the dough.
  5. Cut across all the 6 rolls to create 1 inch pieces. Place on a cookie sheet (un greased) and bake for approximately 12 minutes or until lightly browned but still soft. Cool and serve. Also freezes well.
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Ricotta Loaf Cakes

May 2
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Ricotta Loaf Cakes
Print Recipe
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ricotta Loaf Cakes
Print Recipe
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 small loaves 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: small loaves
Instructions
  1. Pre-heat oven to 350. Spray 4-5 small loaf pans and line bottom with parchment.
  2. Cream butter, ricotta, and sugar for 2 minutes. Add vanilla and eggs one at a time beating well after each.
  3. Add dry ingredients and beat for 30 seconds just to incorporate. Then gently fold by hand until just blended well without over beating.
  4. Fill your loaf pans about half full. Tap pan once on counter after filling to settle batter.
  5. Bake at 350 for 10 minutes. Lower temperature to 325 and continue baking for another 20-25 minutes. Check often to be sure it doesn't over brown. Should have a light golden appearance. Cool for 15 minutes then remove cakes from pan and continue cooling on a rack. Can be frozen in an airtight container.
  6. This cake is delicious as-is but can be dusted with powdered sugar or served with fresh fruit and whipping cream for a light and refreshing dessert!
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Beer Cheese Dip/Spread

March 8
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Beer Cheese Dip/Spread
Print Recipe
Servings Prep Time
10-12 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
10-12 servings 5 minutes
Cook Time
10-15 minutes
Beer Cheese Dip/Spread
Print Recipe
Servings Prep Time
10-12 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
10-12 servings 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: servings
Instructions
  1. Melt butter over medium heat. Whisk in flour and saute one minute whisking constantly.
  2. Stir in garlic and saute an additional minute, continuing to whisk constantly. Flour mixture will be thick and start to have a nutty aroma.
  3. Whisk in the beer a little at a time. Simmer for two minutes.
  4. Add salt, pepper, mustard, Worchestershire sauce, & hot sauce. Stir until combined.
  5. Add the cheese in batches. Let each melt before adding the next. Simmer and stir the cheese mix another 4 minutes until smooth and thickened.
  6. Whisk in cream and additional salt and pepper if desired.
  7. Serve warm as a dip or cool and use as a spread once it sets. Can be re-heated in the microwave.
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Healthy Baked Salmon with Lemon & Dill

August 24
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Healthy Baked Salmon with Lemon & Dill
Print Recipe
Servings Prep Time
4 Servings 10 minutes
Cook Time Passive Time
18-22 minutes 5 minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time Passive Time
18-22 minutes 5 minutes
Healthy Baked Salmon with Lemon & Dill
Print Recipe
Servings Prep Time
4 Servings 10 minutes
Cook Time Passive Time
18-22 minutes 5 minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time Passive Time
18-22 minutes 5 minutes
Ingredients
Servings: Servings
Instructions
  1. Heat a non-stick skillet lightly brushed with olive oil. Sear both sides of the salmon, remove from heat but leave in pan.
  2. Pre-heat the oven to 400 degrees. Mix the olive oil, garlic, dried herbs, and juice of half the lemon.
  3. Spoon the herb mixture over the entire fillet. Thinly slice the remaining lemon and place slices over the top of the salmon. Top with half the fresh dill.
  4. Place skillet directly in the oven and bake for 15-20 minutes or until the salmon if opaque and flaky. Garnish with fresh dill and serve.
  5. Optional baking: if you use a very large fillet, you can bake in a sheet pan without searing first. Just double the herb mixture for a larger fish and increase the bake time 10-15 minutes depending on the size and thickness of the fillet.
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Chipotle Chicken Mini Tostadas

April 5
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Chipotle Chicken Mini Tostadas
Print Recipe
Servings Prep Time
28 mini cups 20 minutes
Cook Time
8-10 minutes
Servings Prep Time
28 mini cups 20 minutes
Cook Time
8-10 minutes
Chipotle Chicken Mini Tostadas
Print Recipe
Servings Prep Time
28 mini cups 20 minutes
Cook Time
8-10 minutes
Servings Prep Time
28 mini cups 20 minutes
Cook Time
8-10 minutes
Ingredients
Servings: mini cups
Instructions
  1. Crisp the phyllo shells in the oven according to the package directions and set aside until ready to serve.
  2. In a sauce pan add the chicken, chipotles, ketchup, brown sugar, soy sauce, vinegar and chili powder and simmer over medium-low heat for about 8-10 minutes or until heated through and sauce is syrupy.
  3. In another bowl, mash the avocado, yogurt and lime juice together. Then add the chopped cilantro and salt to taste. (can use purchased guacamole if desired)
  4. Fill each phyllo shell with a dollop of avocado mixture and top with chicken. Garnish with a cilantro leaf and lime zest if desired.
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Sweet Irish Soda Bread

February 17
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Sweet Irish Soda Bread
Print Recipe
Servings Prep Time
1 Loaf 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
1 Loaf 15 Minutes
Cook Time
45 Minutes
Sweet Irish Soda Bread
Print Recipe
Servings Prep Time
1 Loaf 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
1 Loaf 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Loaf
Instructions
  1. In a large bowl, sift together first 5 ingredients. Cut in butter with a pastry knife until the mix resembles coarse crumbs. Add the nutmeg and stir slightly.
  2. In a small bowl mix the buttermilk, egg and almond extract. Add to the dry mix and stir until just moistened.
  3. You may need to knead the dough in the bowl until it's formed enough to turn out onto a floured surface. It may seem crumbly. Knead again on the surface about 12 times until the dough is elastic enough to stay together nicely.
  4. To make a traditional loaf: Form the dough into a round or oval loaf and place on a greased or parchment lined tray. You can also place it in a large, greased loaf pan. Bake in a 375 degree oven until golden and a pick comes out clean. Remove from oven and brush with the water & sugar mix.
  5. To make a clover: Cut off 1/3 of the dough and shape into a 3" stem. Set aside. Shape the remaining dough into a ball and cut into 3 equal wedges. Make a 1" cut into the rounded side of each wedge and separate it slightly creating a heart shape. Place the three wedges on a parchment lined (or greased) baking sheet with the points pressed together to form a shamrock shape. Press the stem into the base. Bake & brush with sugar mix same as above.
  6. To make biscuits: Pat the dough flat enough to cut with a biscuit cutter. Try not to over work the dough. You can also drop by hand if desired. Place on a parchment lined baking sheet and bake at 375 for about 15-20 minutes or until golden. Brush with sugar mix right from the oven.
  7. Can serve any variety warm or cool!
  8. For more traditional bread add 2 Cups raisins and 2 Tablespoons caraway seeds in place of the almond and nutmeg.
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Southern Peach Cobbler

July 20
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Southern Peach Cobbler
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Southern Peach Cobbler
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Ingredients
Cobbler Topping
Sugar Topping
Servings: Servings
Instructions
  1. Preheat the oven to 425 degrees. Drain the canned peaches and add to a medium bowl. (if using fresh peaches, peel and thinly slice the peaches, approximately 6-8 peaches, and add 1 teaspoon fresh lemon juice). Add the remaining first group ingredients and toss to evenly coat the fruit. Place in a 2 quart baking dish and bake for 5 minutes (10 minutes if using fresh fruit)
  2. In a large bowl combine flour, white & brown sugars, baking powder, and salt. Blend in butter with a pastry blender or fork until mixture resembles a course meal. Stir in water until just combined into a batter.
  3. Remove peaches from the oven and drop spoonfuls of the batter over the top.
  4. Mix the white sugar and cinnamon together and sprinkle over entire cobbler. Bake until topping is golden and edges are bubbly, about 30 minutes. Cool or serve slightly warm. Delicious with vanilla ice cream.
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Strawberry Muffins

July 14
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Strawberry Muffins
Print Recipe
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Strawberry Muffins
Print Recipe
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat the oven to 375 degrees and line a 12 cup muffin tin with liners. Spray liners and pan with non-stick cooking spray to prevent excess batter at the top of muffin from sticking.
  2. Whisk together the flour, baking powder and salt. Set aside.
  3. Beat the butter and sugar until well combined, approximately 2 minutes. Add the eggs one at a time beating well after each and scraping sides of the bowl. Beat in vanilla and almond extracts.
  4. Add the flour mix in small batches, alternating with the milk and ending with the dry ingredients.
  5. Toss the diced strawberries with 2 T extra flour to keep them from dropping to the bottom of the batter. Set aside 1/2-2/3 cups of the berries. Gently stir in the remaining berries into the batter until they're just incorporated.
  6. Scoop batter into the muffin liners evenly, they will be full. Top the batter with remaining berries and sprinkle with brown sugar.
  7. Bake for approximately 30 minutes or until a pick comes out clean. If any batter sticks to the edges, use a knife to loosen it. Let muffins cool in the pan for another 20-30 minutes. Then place them on a rack to completely cool. Serve while tops are crispy.
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Nutella Muffins

August 21
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Nutella Muffins
Print Recipe
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Nutella Muffins
Print Recipe
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Servings Prep Time
8-12 muffins 20 minutes
Cook Time
20-24 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat the oven to 425 degrees
  2. Beat the butter, oil, sugar, eggs and vanilla in a mixer until blended
  3. Mix the dry ingredients and stir them into the wet mix until combined.
  4. Spoon the batter into a greased muffin cup or use paper liners. Fill approximately 3/4 full.
  5. With a tablespoon, place a dollop of the Nutella on top of the batter. Swirl the spread with a toothpick or skewer so it looks marbled.
  6. Bake at 425 degrees for 5 minutes. Then reduce the heat to 350 and continue baking for another 15-20 minutes or until a toothpick inserted into the muffin comes out clean.
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Pina Colada Cupcakes

July 29
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Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Pina Colada Cupcakes
Print Recipe
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
12 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Cupcakes
Coconut Frosting
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees and line a 12 cup muffin pan with liners and set aside.
  2. In a large bowl mix together the flour, baking powder, baking soda and salt.
  3. In an electric mixer, whip the butter and sugar until fluffy. Add eggs one at a time.
  4. In a large measuring cup mix the coconut milk, pineapple juice and coconut extract.
  5. Add approximately 1/3 of the flour mixture to the butter and mix on low until just combined. Then add half of the liquid mixture and beat until nearly combined. Repeat ending with the final 1/3 of the flour mixture.
  6. Fold in the crushed pineapple. Don't over mix. Divide among the cupcake liners, filling each almost to the top.
  7. Bake until toothpick inserted in the center comes out clean, about 19-22 minutes. Cool in tin for a few minutes before transferring to a wire rack.
  8. Once the cakes are cooled completely, frost with coconut icing and garnish if desired.
Coconut Frosting
  1. With an electric mixer beat the butter until fluffy. Add coconut milk, extract, and 1 C. confectioners sugar and mix until combined.
  2. Add the remaining confectioners sugar and whip until light and fluffy.
  3. Frost cupcakes and top with shredded coconut (optional) and cherries and pineapple (optional)
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