Raspberry Cake

RASPBERRY CAKE

(from Jenn Stewart)

Cake:

1 pkg.white cake mix

6 oz. Raspberry Jell-O

12 oz. frozen raspberries (set 1-2 oz aside for the frosting)

3/4 cup canola oil

4 eggs

4 T. flour

3/4 cup water

Mix all together until well blended.  Pour into greased sheet pan.  Bake 350 for 30-35 minutes or until toothpick comes out clean.  

Frosting:

8 oz. cream cheese, softened

1/4 cup butter, softened

1-2 oz frozen raspberries (that you set aside from the cake)

Mix the above ingredients and then add powder sugar until desired consistency is reached.  

Ann

Party delight

1 1/4 cup flour
1/2 cup butter
2 Tbs sugar
1/2 cup finely chopped walnuts/pecans

Mix above ingredients and press in 9x13 pan. Bake 350* for 15 min. Cool.

8 oz cream cheese
1 cup powder sugar
1 cup cool whip

Combine above ingredients. Spread over cooled crust.

2 packages instant pudding or 1 large package with 2 1/2 cups milk. Pour over cheese mixture then cover with remaining whipped topping. Chill and serve.

Serrano Pepper Jelly

Serrano Pepper Jelly
Yield 7- 8oz jars or 14- 4oz jars

1 cup chopped red bell pepper
1/2 cup chopped green serrano peppers
5 cups white sugar
1 1/2 cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin  (original recipe calls for Certo brand)


1-Sterilize jars, lids and rings.  Heat water in large pot or water canner.
2-Remove stems, veins and most of the seeds of the bell and serrano peppers.  Mince in a food processor.
3-In a 5 quart pot over high heat, combine bell peppers, serranos, sugar and vinegar.  Bring to a rolling boil and boil for 3 minutes.  Remove from heat and cool for 5 minutes.  Skim off any foam.
4-Stirring constantly, add the pectin and let the mixture cool 3 more minutes.
5-Pour into hot, sterilized jars and top with lids.  Secure lids with bands and put back in hot water and boil for 5 minutes.  Remove from water and allow jars to cool slowly, creating a vacuum seal.
Tip: let cool, gently remove the ring and dry the lid and rings so that they don't get rusty. place rings back on but don't screw them too tight. Sometimes it has taken 2 weeks for this jelly to set so be patient.

Tomatillo Salsa Verde

Tomatillo Salsa Verde
1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chili pepper, minced
2 Tablespoons chopped cilantro
1 Tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water*

Bring all ingredients to a boil in a saucepan.  Reduce heat to medium-low and simmer until the tomatillos are soft. (10-15 minutes)  Puree in a blender until desired consistency.
*I use about 1 cup of water, sometimes even less.  I am trying to get it a little thicker.

Creamy Dill Salmon

Creamy Dill Salmon

(from the book "Against All Grain- Meals Made Simple"

Fish:

6 (6 oz) salmon fillets, skin on

1 T. melted butter or olive oil

sea salt and black pepper

Sauce:

2 T.  butter or olive oil

5 cloves garlic, crushed into a paste

1/2 cup chicken stock

3 T.  full-fat coconut milk

2 tsp. Dijon mustard

2 tsp. fresh lemon juice

1/4 cup chopped fresh dill (I used dry, and maybe a tablespoon)

1/2 tsp. sea salt

1/4 tsp. black pepper

Rub the salmon fillets with the tablespoon of melted butter, then season on both sides with salt and pepper.  Place the fillets skin side down in a baking sheet.  Bake salmon in a 400 degree oven for 6-7 minutes, until the fillets flake slightly in the center.

Make the sauce: Melt 1 T. butter in a saucepan over medium-high heat.  Saute the garlic until fragrant and lightly browned, about a minute.  Pour in the chicken stock and bring to a boil.  Simmer for 5 minutes until reduced by half.  Whisk the remaining 1 T. butter, coconut milk, mustard, lemon juice, dill, salt, and pepper into the sauce and simmer on low until the fish is ready.  Remove the skin from the salmon and serve hot with the sauce spooned over the top.

Ann White

Brown Butter Cinnamon Crinkle Cookies.

This cookie reminds me of an snicker-doodle on steroids. The brown butter elevates this cookie to the next level! They are simple to make and I always have these ingredients on hand in a pinch. 

This recipe will yield 2 dozen cookies... if you can refrain from eating the batter!

Ingredients:

10 Tbs Salted Butter

1 cup Granulated Sugar

1/4 cup Brown Sugar

2 Eggs

1 tsp Vanilla

2 1/2 cups Flour

1 tsp Cinnamon

1 tsp Salt

1 tsp Baking Powder

1/2 cup powdered sugar to roll cookie dough in before baking

Preheat Oven to 350 degrees. 

Melt your butter in a saucepan and begin to brown the butter over medium heat. It will turn from this pale yellow to a white frothy foam. As it browns it will have a wonderful nutty aroma. The butter will puff up high so I always use an over-sized pan to avoid a mess. The butter under the foam will be a caramel color when it is browned. 

Let your butter come to room temperature. I am impatient and throw it in the freezer while I gather my other ingredients. You don't want it to be solid just barely warm. If it is too warm or hot it will result in flat cookies. 

Once the butter cools add it to your sugars and beat together in your mixer for 2 minutes. Then add eggs and vanilla until just combined. 

Add all your dry ingredients and only mix until just combined. 

Roll the cookies into balls then in powdered sugar. 12 cookies per cookie sheet. Line you pans with parchment or silicone mats. 

I gently press them down with my fingers before baking. 

Bake at 350 degrees for 10 minutes. They will seem a bit doughy when you pull them out. 

Let cool completely to allow them to set up.