RECIPES INSIDE FOR: w Soups w Vegetable dishes w Entrees w Desserts
COOKBOOK
Section E
Saturday, December 21, 2019
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May Your Holidays Be Merry & Bright
Wishing you a wonderful holiday season and a Happy New Year from all of us at Partners in Primary Care. Caring for people over 65 is our passion, and your local Care Team can’t wait to help you stay healthy in 2020 and beyond!
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SOUPS
Chili-Garlic-Sweet Corn Soup with Bacon
Sherried Tomato Soup
Recipe submitted by: Daljeet Singh
• 1 stick salted butter • 1 large sweet onion • 4 cloves garlic • 1/3 cup cooking sherry • 2 (28 ounce) cans crushed tomatoes in rich puree • 2 tablespoons sugar • 2 quarts chicken broth • 2 teaspoons sea salt • 1 teaspoon white pepper • 1 cup heavy cream • 1/2 cup parsley, minced
Makes 5 servings
• 6 slices of hickory smoked bacon • 1 1/2 tablespoons fresh chopped garlic • 1 teaspoon crushed red pepper • 2 cans (14.75 oz) cream-style corn • 1 can (14.5 oz) chicken broth • 1 1/2 cups roasted corn from 3-4 freshly grilled ears on a gas or charcoal grill Place bacon slices in unheated skillet. Cook on medium heat 8 to 10 minutes, turning frequently, till crispy. Place bacon slices on paper towels and reserve 2 tablespoon of bacon fat. Once cooled, crumble the bacon. Heat bacon fat in 4 quart sauce pan to medium heat. Add garlic and stir. Cook till lightly brown. Add red pepper and stir and roast for a minute. Add cream style corn and chicken broth. Mix well, cover and let it come to a boil. Reduce heat, add roasted corn, mix and let simmer for few minutes. Remove from heat. Divide equally into serving bowls, garnish with bacon and serve.
Makes 8 servings
Recipe submitted by: Shauna Havey
Set a large soup pot over medium heat. Add the butter and allow it to melt. Peel and quarter the onion and place it into a food processor along with the garlic. Pulse until finely chopped, then add the onion and garlic to the pan with the butter. Sauté for about 8 minues until the onions are tender and the garlic is fragrant. Deglaze the pan with the sherry, then pour in the tomatoes and the sugar. Stir to combine and increase the heat to medium high. Add the chicken broth, salt and pepper. Allow the soup to gently simmer for 10 minutes, to allow the flavors to meld. Turn the heat to low and pour in the heavy cream. Ladle the soup into bowls. Sprinkle parsley across the surface of the soup before serving.
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SOUPS
Garlic Leek and Potato Soup Makes 10 servings
Recipe submitted by: Kristin Higgins • 3 tablespoons butter • 1 head garlic, peel and chop cloves • 2 leeks, rinsed very well then sliced lengthwise then widthwise into half moons • 5 cups chicken broth • 8 medium potatoes, peeled and cut in to small pieces (about 1 inch) • 1/8 cup fresh sage, chopped • 1/8 cup fresh rosemary, chopped • 1/8 cup fresh thyme, chopped • 1/8 cup fresh parsley, chopped • 1 cup heavy cream • Salt and pepper • Garnish: smoked paprika and sprig of any one of the herbs Melt butter over medium heat in a large soup pot. Add garlic and leeks and cook, stirring often, until soft and translucent, 7 to 8 minutes. Add broth, potatoes and herbs to pot and bring to a boil. Turn down heat to low and let simmer until the potatoes are tender, 10 to 12 minutes. Using a slotted spoon remove 2 cups of the potato/leek/garlic mixture to a bowl and reserve for later. Add cream to the pot and stir. Puree the soup right in the pot using a handheld blender. (If you don’t have a handheld blender you can puree in batches using a counter blender and then put back into the pot.) Add your reserved mixture to the soup and heat through. Season with salt and pepper. Serve in bowls garnished with a sprinkle of smoked paprika and herb sprig.
Wilderness Mushroom Soup Makes 6 servings
Recipe submitted by: Patricia Murphy • 6 tablespoons butter • 2 tablespoons fresh minced onions • 1/2 cup celery, thinly sliced • 1/2 pound of fresh mushrooms, sliced • 1/3 cup raw grated sweet potato • 1/3 cup all purpose flour • 3 cups chicken broth • 2 cups cooked wild rice • 1/2 cup cooked ham, cut into small cubes • 2 tablespoons fresh snipped parsley • 1/2 teaspoon salt • 1/4 teaspoon pepper • 1 cup half and half • 1/4 cup dry cooking sherry • 2 tablespoons fresh chopped chives and 1/3 cup shredded jack or cheddar cheese for garnishing, optional Melt butter in a 3-quart pot over medium heat. Add onions and celery and sauté 3 to 4 minutes until tender. Add mushrooms and sweet potatoes and sauté 2 more minutes. Blend in flour and stir for another minute until well combined. Add broth and cook, stirring constantly, until mixture comes to a boil. Reduce heat and stir in wild rice, ham, parsley, salt and pepper. Simmer uncovered for 5 minutes. Slowly stir in half and half and sherry. Heat to a serving temperature. Garnish with fresh snipped chives and shredded cheese if desired.
VEGETABLE DISHES
Festive Green Cauliflower Puree Makes 4 servings
Recipe submitted by: Shauna Havey • 4 cups chicken broth • 2 cups water • 2 heads green cauliflower, cut into florets (all stems discarded) • 4 ounces cream cheese • 1 stick butter • 4 tablespoons heavy cream • 1/2 teaspoon salt • 1/2 teaspoon seasoning salt • 1/4 teaspoon pepper • 2 tablespoons Parmesan cheese • 1 tablespoon fresh chives Place the broth and water in a large pot. Turn the heat to high and add the florets. Bring to a boil and cook for 15 minutes or until the florets are fork-tender. Add half of the cream cheese, butter, cream, salt, seasoning salt and pepper to a food processor. With a slotted spoon, add half of the cauliflower. Pulse until smooth. Taste for proper seasoning. Remove and place into a casserole dish or serving bowl. Repeat the process with the other half of the ingredients. When finished, sprinkle with freshly grated Parmesan and chives.
Holiday Broccoli Casserole Recipe submitted by: Willard M. Wentz
• 2 (10 oz.) pkgs chopped frozen broccoli (cook in water till almost tender and drain) • 1 pint sour cream • 1 can cream of chicken soup, undiluted (any cream soup can be used) • 2 cups crushed crackers (I use Chicken in a Biskit), divided (reserve 2 tablespoon to top casserole) • 1 cup mayo • 1 well-beaten egg • 1 teaspoon Worcester sauce • 1 package dry onion soup mix • 2 tablespoons Parmesan cheese • 1/2 cup melted butter Blend above together, except butter, then add melted butter and blend again. Spoon in greased 10 x 10 casserole dish and sprinkle with additional Parmesan cheese and reserved crushed crackers. Bake at 325 degrees for 30 minutes or until bubbly and brown. Diced cooked chicken may be added.
VEGETABLE DISHES FREEPIK.COM
Braised Collards with Tomatoes Makes 6 servings
Recipe submitted by: Lindsay Kastner • 2 to 2 1/2 pounds collards (weighed before trimming) • 3 tablespoons olive oil • 1 yellow onion, chopped • 1/2 teaspoon crushed red pepper flakes • 5 large cloves garlic, minced • 2 teaspoons sugar • 1 1/2 teaspoons salt • 5 tablespoons apple cider vinegar • 1 (28 ounce) can diced tomatoes Trim tough stems from collards and cut into short, thick ribbons, about 1 inch by 3 inches. I think the easiest way to do this is to fold each collard leaf in half and cut out the stem, then stack a bunch of leaves together, fold them and cut them into ribbons. Wash and drain the collard ribbons, but no need to dry them. In a large pot, heat the olive oil and cook the onions over medium heat until translucent. Add the garlic and red pepper flakes and cook for 1 minute more, being careful not to burn the garlic. Add the collards to the pot, along with the sugar, salt and cider vinegar. Cover until the collards have wilted, a minute or two. Stir in the diced tomatoes and cook, string occasionally, until the collard greens are tender but still bright green, about 10 minutes.
Over the Top Yams
Cook for 30 minutes.
Makes 8 servings
Recipe submitted by: Adrienne Nicole Vradenburg • 1 pound thick-sliced bacon • 2 large yams, skins removed • Toothpicks • 2 tablespoons butter • 2 tablespoons brown sugar • 2 ounces rum • 1 can cranberry sauce • 1/4 cup fresh cranberries, roughly chopped • 2 cloves garlic, minced • 1 jalapeno, finely chopped • 1/2 teaspoon apple cider vinegar • 1 teaspoon orange zest • 1/2 cup marshmallow cream • 24 glazed pecans • 3 tablespoons green chives, finely chopped
Meanwhile, to make the cranberry sauce, add the butter and brown sugar to a sauce pot over medium-high heat. Cook and stir for 2 minutes. Add the rum, cranberry sauce, cranberries, garlic and jalapeno. Bring the sauce to a boil and simmer for 3-4 minutes. To make the orangle-sicle cream, combine the vinegar and orange zest in a small bowl. Add the marshmallow cream and stir until combined. Remove the bacon-wrapped yams from the oven, and drop a spoonful of the cranberry sauce onto each yam. Cook for additional 5-10 minutes.
To serve, remove toothpick and top each yam with another spoonful of the cranberry sauce. Place orange-sicle cream in the microwave for 20 secPreheat oven to 425 degrees. Cut each bacon slice onds. Drizzle the cream onto the yams. Place one in half and lay flat. Cut the yams into rectangles pecan on each yam. Garnish with chives. (1 1/2 inch x 3/4 inch). You should aim for at least 24 rectangles. Wrap the bacon around the yam and toothpick to hold in place. Place the baconwrapped yams onto a foil-lined baking sheet.
Maple Glazed Lamb Chops with Grilled Red Pears Makes 4 servings
Recipe submitted by: Shauna Havey • 8 lamb chops • 2 tablespoons avocado oil, divided • 4 red Anjou pears, halved and cored • 1 tablespoon real maple syrup • 1 teaspoon sea salt, divided • 1 teaspoon pepper, divided • 2 tablespoons salted butter • 1/3 cup feta cheese, crumbled • 1 bunch fresh mint For the brine: • 1 quart water • 1/4 cup sea salt • 1/2 cup real maple syrup • 1/4 cup fresh lemon juice For the marinade: • 1/3 cup avocado oil • 1/4 cup real maple syrup
• 2 tablespoons whole grain mustard • 1 tablespoon fresh lemon juice Place all the ingredients for the brine into a large bowl. Place the lamb chops into the brine. Cover and refrigerate for 2 to 4 hours. Place all ingredients for the marinade into a gallon ziptop bag. Add the chops and seal. Move the chops around in the bag with your hands to ensure they are thoroughly coated in the marinade. Refrigerate for 30 to 60 minutes.
minutes, then use tongs to turn the pears 45 degrees to create a cross hatch grill mark pattern. Grill 3 more minutes, just until the pears begin to soften. Remove to a plate and cover with foil. Sprinkle the chops with the remaining salt and pepper. Place the chops onto the same grill pan and grill for about 3 minutes per side, or until done to your liking. Place a bit of the butter onto each chop just before you remove them from the heat. Allow chops to rest 5 minutes.
Heat a grill pan to medium high and brush with 1 tablespoon of the avocado oil. Rub the pear Place the chops and the pears onto a platter. halves with the remaining avocado oil and the Sprinkle with feta cheese and garnish with maple syrup. Sprinkle with half of the salt and fresh mint before serving. pepper. Set the pears, cut side down, at a 45 degree angle onto the grill pan. Grill about 4
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ENTREES
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ENTREES
Apple Curry with Sauteed Onions and Bell Peppers, Coriander Yogurt Makes 4 servings
• 1 yellow bell pepper, sliced, lightly salted
Recipe submitted by: Brenda L. Washnock and sautéed in olive oil For the coriander yogurt: • 1 cup Greek yogurt, plain • 1 tablespoon ground coriander For the curry: • 4 tablespoons olive oil, divided • 1/2 yellow onion, diced • 6 firm crispy apples, peeled, cored, diced and lightly salted • 2 tablespoons minced garlic • 2 tablespoons grated ginger • 1 1/2 cups coconut milk • 3 tablespoons hot madras curry powder • 2 medium tomatoes, diced • 1 cup frozen baby peas • 1 teaspoon salt, more or less to taste • 1 tablespoon butter
• 1 red bell pepper, sliced, lightly salted and sautéed in olive oil • 1 orange bell pepper, sliced, lightly salted and sautéed in olive oil • 4 heaping tablespoons sliced almonds • Fresh cilantro • 4 cups prepared basmati rice
In a small bowl mix the coconut milk, remaining olive oil and curry powder vigorously, add to the skillet and turn to medium-high heat for about 10 minutes. Add the salt and check for seasoning. Add the tomatoes and peas and cook for 5 more minutes. Finish by adding the butter to the pan and stir.
To serve divide among 4 shallow bowls, top each with 1/4 cup coriander yogurt, sautéed yellow, orange and red peppers, sliced almonds and cilantro. Serve with prepared In a large skillet or wok saute onions in 2 basmati rice. tablespons olive oil until translucent, then add the apples and cook at medium heat for 3-4 minutes. Add the garlic and ginger and cook for another 2 minutes. In a bowl combine yogurt and coriander, set aside.
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ENTREES
Balsamic Braised Beef Over Mashed Butternut Nests Makes 4 servings
Recipe submitted by: Patrice Hurd • 1 1/2 pounds top sirloin steak (cut 1-inch thick), trimmed and cut into 1-inch cubes • 1/4 cup flour • 1 teaspoon salt • 1/2 teaspoon freshly cracked pepper • 3 tablespoons vegetable oil • 8 ounces whole mushrooms, sliced, with 4 whole mushrooms reserved • 1/3 cup finely chopped onion • 2 cloves garlic, minced • 1/3 cup good quality balsamic vinegar • 1/3 cup frozen apple juice concentrate • 1 tablespoon chipotle pepper sauce • 1 cup beef stock • 3 multi-branch woody thyme sprigs For the Mashed Butternut Nests: • 4 cups peeled and cubed (about 1/2 inch) butternut squash • 1/2 teaspoon salt • 2 tablespoons unsalted butter • 3 to 4 tablespoons half and half or light cream • Salt and freshly cracked pepper to taste
• Flat-leaf parsley, for garnish Combine sirloin cubes in a plastic food bag with flour, salt and pepper, shaking to coat. Heat a large, heavy nonstick skillet over medium heat; when hot, add oil. Remove coated beef cubes from flour and place in skillet. Sauté until well browned, about 8 minutes; remove cubes from skillet. Add sliced mushrooms, onions and garlic to skillet, sauté 3 to 4 minutes until softened. Add balsamic vinegar, apple juice concentrate, pepper sauce and beef stock to skillet, stirring and scraping pan bottom. Add beef cubes and thyme sprigs, adjust heat so liquid surface barely bubbles. Cover and slowly simmer for 1 hour, stirring occasionally. Decoratively trim reserved whole mushrooms and add to simmering mixture during the last 10 minutes of cooking time. For Mashed Butternut Nests, place cubed squash in a large saucepan and cover with water, add salt. Bring to a boil, then reduce heat and simmer just until tender, about 15 minutes; pour into a colander to drain. Turn heat off and return saucepan to burner, adding butter and 3 tablespoons half and half to bottom of pan, then pour drained squash over. Use a potato masher to mash as you would potatoes, adding additional half and half if necessary and seasoning to taste with salt and pepper. To serve, remove and discard thyme sprigs from beef mixture. Spoon a mound of mashed squash onto serving plates, forming an indentation in center. Top with beef cubes and sauce drizzled over. Garnish with whole mushrooms and parsley.
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CAKES & COBBLERS FREEPIK.COM
water with cocoa in small bowl. Stir, then allow to cool. Sift flour into mixing bowl; add sugar, soda and salt. Mix together and make a well in the center. Add oil, egg Makes 12 servings yolks, cocoa mixture and vanilla; beat well. Recipe submitted by: Deb K. Wrich In another mixing bowl that you can use an • 3/4 cup boiling water electric mixer in, beat chilled egg whites • 1/2 cup baking cocoa powder until soft peaks form. Add cream of tartar • 1 3/4 cups sugar and beat until peaks are stiff. Pour chocolate • 1 3/4 cups cake flour egg yolk mixture gradually over beaten egg • 1 1/2 teaspoons baking soda whites while gently folding together with • 1 teaspoon salt rubber spatula until just blended. Pour into • 1/2 cup canola oil ungreased 10-inch tube pan (angel food • 7 unbeaten egg yolks, reserve whites and cake pan). Bake 65-70 minutes until cake chill springs back. Invert cake in pan on funnel • 2 teaspoons vanilla until cooled. Remove cake to cake platter. • 1/2 teaspoon cream of tartar Optional to dust with powdered sugar when • Optional: powdered sugar, Cool Whip or cooled, or top with Cool Whip or ice cream. vanilla ice cream to top or serve with cake
Mahogany Chiffon Chocolate Cake
Heat oven to 325 degrees F. Combine boiling
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CAKES & COBBLERS
Makes 16 servings
Caramel Apple Cheesecake Braid
Recipe submitted by: Emily Amanda Miles • 2 cans crescent rolls • 8 ounces cream cheese (room temperature) • 1 egg • 1 cup powdered sugar • 1 teaspoon vanilla • 4 small red apples, peeled, cored and chopped • 1 tablespoon butter • 2 tablespoons brown sugar • 1 1/2 teaspoons cinnamon • 1 teaspoon allspice • 2 teaspoons cornstarch • 5 soft caramels (for melting) • Extra powdered sugar for dusting
Mix softened cream cheese, egg, powdered sugar and vanilla together in a medium mixing bowl with an electric mixer. Set aside. Spread out the crescent rolls on the cookie sheet to form one big sheet, being sure to seal all seams together. Then take a small kitchen knife and make small horizontal cuts on each side of the dough; you are creating little strips of dough to be braided. Spread your cheesecake batter right down the middle, from top to bottom. Top with cooled apple mixture. Melt caramels in a microwave-safe bowl for 10 seconds. Remove and drizzle with a spoon over the apple mixture.
Starting at the top of the pan, cross one section of dough over the center filling from left to right. Repeat by picking up the right side of the dough and crossing it over the left side. Continue all the way down until braid is complete. Pinch the ends together so your Preheat oven to 375 degrees. Spray cookie sheet and set aside. filling doesn’t ooze out. Bake for 15 minutes or until nice and brown. Place apples into a small sauce pan of water. Cook on medium heat Remove from oven and let cool. Once cooled, dust with powdered until apples are tender. Drain water when apples are done, leaving sugar and optional apple gratings for a splash of color if desired. a tiny bit of water in the pan with apples. Add butter, brown sugar, cinnamon and allspice and stir well. Once combined add the cornstarch to thicken mixture. Remove from heat and set aside to cool.
Appetizers Cocktail Meatballs Submitted by: Cindy McCloud • 5 slices of white sandwich bread • 1 cup milk • 3 large eggs, beaten • 1 tablespoon salt • 2 teaspoons paprika • 2 tablespoons dried minced onion • 1 tablespoon garlic powder • 1 teaspoon dried mustard • 1 teaspoon cumin • 1/2 teaspoon ground black pepper • 1 lb lean ground beef • 1 lb ground pork • 1 tablespoon vegetable oil • 2 cups ketchup • 1 cup currant (or grape) jelly • 1 cup dry sherry • 2 tablespoons Worcestershire sauce • 2 tablespoons chile sauce (Sriracha or otherwise)
• 1/2 cup Italian-style dried bread crumbs • 1/2 cup grated Pecorino Romano • 2 garlic cloves, peeled and minced • 2 tablespoons chopped fresh Italian parsley leaves • 1 tablespoon chopped fress mint leaves • Salt and freshly ground black pepper • 1/3 cup extra-virgin olive oil • 28 large (2 1/2 inch diameter) white mushrooms, stemmed and washed Preheat the oven to 400 degrees. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve warm.
Fiesta Chicken Dip Submitted by: Jennifer LaNier • 1 block of cream cheese • 1 can of corn - drained • 1 can of seasoned black beans drained and rinsed • 1 package of hidden valley ranch spicy dip • 4 boneless chicken breasts • 1 can of Rotel Dump it all in the crock pot on low for 7 hours. When the chicken is done shred it and enjoy. Serve with tortilla chips.
Metro Creative Connection
In a large bowl, soak the bread in the milk for 1 minute, until softened. Squeeze out any excess milk and return bread to the bowl. Add the eggs, salt, pepper and spices and mix until smooth. Add the ground beef and ground pork and, using your fingres or a potato masher, mix until evenly combined. Brush a large rimmed baking sheet with oil, Form the meat into 1 1/2 inch balls and roll until smooth. Transfer the meatballs to the baking sheet and broil for approximately 10 minutes, until the meatballs are sizzling and browned. Meanwhile in a slow cooker, combine the ketchup, jelly, dry sherry, Worcestershire and chile sauce. Add 1/2 cup water, cover, and set slow cooker on high. Using a slotted spoon, add the meatballs to the sauce and continue cooking on high for 2 to 3 hours. Transfer the meatballs to a bowl and serve with toothpicks.
Submitted by: Cindy McCloud
Metro Creative Connection
Stuffed Mushrooms
Sides Cole Slaw Green Bean Casserole
Submitted by: Gloria Meadows Head, or bag of shredded cabbage, and few shredded carrots.
Metro Creative Connection
Dressing: • 1/3 cup of mayonnaise, or salad dressing • 1/4 cup vinegar • 1 teaspoon salt • 1/2 teaspoon pepper • 1/2 teaspoon celery seed • 1/2 cup, or 1/4 cup dried onions • 1/2 cup sugar
Holiday Cranberry Smash
• 12 oz bag of cranberries, found in produce section • Jello, any red flavor • 15 oz Pineapple crushed in it’s own juice, no sugar added Put all ingredients in pot with 1/2 cup of water. Cook on medium heat until cranberries pop. Stir and refrigerate. Can make ahead of time. Enjoy!
Metro Creative Connection
Submitted by: Barb Beavers
Preheat oven to 350 degrees, mix all ingredients except 1/2 of the fried onions, bake for 30 minutes, stir and add remaining fried onions on top, bake additional 5 minutes or until onions are golden brown.
Metro Creative Connection
Mix dressing together, and pour over slaw. Let marinate 2 hours or so. Serve.
Submitted by: Danita Pointer • 2 cans green beans (drained) • 1 can cream of mushroom soup • 3/4 cup milk • 1/4 cup bacon bits (or more if you want) • 1/2 cup shredded american cheese • 1 1/3 cup fried onions (divide)
Desserts Fruit Cake
Cinnamon Sugar Roasted Pecans
Submitted by: Barbara Warnex • 1 ½ cups margarine, or butter • 15 oz. raisins or craisins • 16 oz. pitted prunes • 8 oz. chopped dates • 15 oz. dried apricots • 16 oz. dried fruit (strawberries, blueberries, etc.) • ½ cup brandy or orange juice
Submitted by: LeAnne Clay • 1 lb. shelled pecans • 1 tablespoon cold water • 1 egg white • 1 cup white sugar • 1/4 teaspoon salt • 2 teaspoons ground cinnamon
Cut fruits in large bowl, cover with brandy or orange juice and allow to marinate overnight. Next day mix following ingredients in large bowl:
7 ½ x 3 ½ x 2 inch pan - 3 cups batter - bake 2 hours 4 ½ x 2 ½ x 1 ½ inch pan - 2 cups batter - bake 2 hours
Preheat oven to 225 degrees. Thoroughly coat the pecans in water and egg whites making sure none are left dry. In a separate bowl, mix together sugar, salt and cinnamon. While still mixing your pecans, slowly add in dry ingredients so that each pecan has a thick, glue like coating. It is very important that the dry ingredients are mixed separately and added very slowly. Poor pecans in a single layer onto a greased baking sheet. Bake at 225 degrees for a total of 45 minutes, flipping every 15 minutes. Allow pecans to cool slightly before serving so that the glaze will harden. Enjoy! These make a wonderful gift for the Holidays!
Reader Submitted Photo
Cream sugar & margarine or butter till creamy. Add eggs, beat well. Stir in dry ingredients & bananas. Add nuts & fruits, mix well. Makes 15 cups batter so mix in large pan or bowl. Grease pans & line with parchment paper. Bake 250 degree oven till golden brown. Cool in pans. Take cakes out of pans, invert and drizzle with brandy or orange juice. Wrap with cloth and store in refrigerator. Keep moist with brandy or orange juice until you wish to serve them.
Metro Creative Connection
• 2 cups brown sugar • 1 teaspoon salt • ½ cup cocoa • 1 tablespoon cinnamon • 6 eggs • 1 tsp baking soda • 3 cups flour • 1 teaspoon nutmeg • 2 large bananas mashed • 2 cups walnuts
Desserts Pumpkin Chocolate Chip Muffins
Pistachio-Cranberry-Candied Orange Bark
Servings: 12 Submitted by: Cindy McCloud
• 1 lb white chocolate • 1/2 cup chopped pistachios • 1/2 cup dried cranberries (craisins) • 1/2 cup chopped candied orange peel Line a baking sheet with foil, shiny-side up; smooth out the creases. Chop the white chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30 second intervals until melted, 3 to 5 minues total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10 to 12 inch chrcle about 1/4 inch thick. Sprinkle with the pistachios, craisins and candied orange peel, pressing gently into the chocolate. Let the bark harden completely at room temperature, about 1 hour. Break into pieces and store in an airtight container at room temperature or refrigerate. This is a very colorful bark and so delicious! Metro Creative Connection
In a large bowl, whisk together the first 6 ingredients. Stir in the chocolate chips and dried cranberries. Set aside. In another bowl, whisk the eggs together with the pumpking, oil and vanilla until well blended. Pour the wet ingredients over the dry ingredients and fold in with a rubber spatula just until the dry ingredients are moistened. Scoop the batter into foil-lined or greased muffin tins. Sprinkle generously with Turbinado sugar. Bake at 350 degrees for 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. These muffins keep well wrapped airtight.
Metro Creative Connection
• 1 3/4 cup all-purpose flour • 1 cup sugar • 1 tablespoon pumpkin spice • 1 teaspoon baking soda • 1/4 teaspoon baking powder • 1/4 teaspoon salt • 3/4 cup semisweet chocolate chips • 3/4 cup dried cranberries (craisins) • 2 eggs • 1 cup canned pumpkin (Libby’s) • 1/2 cup vegetable oil • 1 teaspoon vanilla • Turbinado Sugar for sprinkling
Recipe submitted by: Cindy McCloud
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4 – 1 oz Cheddar & Jalapeno Beef Sticks 4 – 1 oz Honey BBQ Beef Sticks 4 – 0.75 oz Original Beef Strips 4 – 0.75 oz Cheddar & Jalapeno Beef Strips 1 – 4 oz Original Beef Jerky 1 – 4 oz Sweet & Spicy Beef Jerky 1 – 3.25 oz Cracked Pepper & Garlic Jerky
#12 - Venison Protein Pack����$39.95
9 oz – Original Venison Summer Sausage 9 oz – Cheddar Venison Summer Sausage $ #5 - Carnivore Cup��������� 24.95 9 oz – Cheddar & Jalapeno Venison Summer Sausage 2 – 1.25 oz Original Beef Sticks 9 oz – Pepper Jack & Jalapeno Summer 2 – 1 oz Cheddar & Jalapeno Beef Sticks Sausage 2 – 1 oz Honey BBQ Beef Sticks 1 – 6.25 oz Pkg. Venison Snack Sticks #10 - Sweet, Savory & Spicy���$39.95 2 – 0.75 oz Original Beef Strips 1 – 4 oz Pkg. Cheddar & Jalapeno 1 – Original Beef Summer Sausage 2 – 0.75 oz Cheddar & Jalapeno Venison Snack Sticks 1 – Cheddar & Jalapeño Beef Beef Strips Summer Sausage 2 – 6.25 oz. Pkg. Original Beef Sticks 1 – Colby Cheese 1 – Pepper Jack Cheese 1 – 8 oz. Austin O Farms Honey Bear 1 – Half Pint Apple Butter
#2 - Party Pack ����������� $24.95 1 – Original Summer Sausage 1 – 6.25 oz. Pkg. Original Beef Sticks 1 – Colby Cheese 1 – Pepper Jack Cheese 1 – Pkg. Keebler Crackers
To place an order visit us at www.nadlersmeats.com or call us at (816) 240-8124 5527 MO-224, Wellington, MO 64097