Focaccia

A simple, easy recipe for a flavorful classic focaccia bread.  Focaccia is great on its own or for sandwiches.

• 2 1/4 teaspoons dry yeast or 1 packet
• 1 tablespoon sugar
• 1 3/4 cups warm water
• 5 cups all-purpose flour
• 1 tablespoon salt
• 3/4 cup extra virgin olive oil, divided

Mix yeast, sugar and warm water together into a mixer bowl.
Let mixture set for 15 minutes in a warm place.
Add flour, salt and 1/2 cup olive oil to bowl.
Mix well.
Using a dough hook knead for 5 minutes on medium speed.
Remove from bowl onto lightly floured work surface.
Knead by hand two to three times, shaping into a ball.
Place in a lightly greased bowl, cover and let rise until double in bulk, at least 1 hour.
Grease a sheet pan with remaining olive oil.
Place dough onto sheet pan, pressing it to fit pan.
Turn dough over to coat with oil.
With fingers poke holes all over dough's surface, pressing completely through dough.
This will give it the dimpled look of focaccia.
Let rise in a warm place until doubled in bulk or about 1 hour.
Bake in a preheated 425-degree oven for 25 minutes or until golden brown.

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Cost $2.30  

Easy Butterscotch Sauce

A super simple recipe for butterscotch sauce. Perfect for a butterscotch sundae.

• 1/2 cup evaporated milk
• 3/4 cup brown sugar, firmly packed
• 1/4 cup sugar
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon rum extract

Heat milk, sugars and corn syrup over medium heat until sugars dissolve.
Remove from heat.
Add vanilla and rum extract.
Chill.
Blend with an emersion blender until smooth.
Makes about 1 cup.

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Easy Fudge

Easy fudge recipe for a mouth watering, unforgettably delectable candy.

• 1 2/3 cups sugar
• 2/3 cup evaporated milk
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 11.5-ounce package milk chocolate chips
• 16 large marshmallows
• 1 teaspoon vanilla extract
• 1 cup chopped nuts

Combine sugar, milk, butter and salt in a medium sized saucepan.
Bring to a boil, cook 5 minutes, stirring constantly.
Stir in chocolate chips, cook until melted.
Remove from heat; add marshmallows, vanilla and nuts, mixing well.
Pour into a 8-inch pan.
Cool and cut into squares.

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Shrimp Pate'

A delectable mildly spiced shrimp spread recipe.

• 1 pound shrimp, cooked
• 1 stick butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1/2 teaspoon onion powder
• 1/2 teaspoon Cajun seasoning
• 1 teaspoon lemon juice
• minced chives for garnish

Place all ingredients, except chives, into bowl of food processor.
Blend until paste.
Place in mold and chill.
Unmold and garnish with chives.
Serve at room temperature with crackers or toast points.

Tip: 
I used a leftover boiled shrimp that was spicy.  If using precooked or steamed shrimp from supermarket you will need to add more seasoning.

Dessert Pineapple Sauce

This simply pineapple sauce recipe elevates angel food cake to the next level. 

• 3 ounces pineapple juice
• 1 tablespoon cornstarch
• 1 8-ounce can sweetened crushed pineapple
• 2 tablespoon lemon juice

Blend pineapple juice with cornstarch until smooth.
Cook stirring constantly until thickened and clear.
Add crushed pineapple.
Cook 3 minutes.
Remove from heat.
Stir in lemon juice.
Chill before serving.
Makes about 1 cup.

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Blueberry Cream Cheese Muffins

A blueberry muffin recipe that is equally good with fresh blueberries or frozen blueberries.

Blueberry Cream Cheese Muffins

• 1 cup fresh or frozen blueberries
• 2 cups all-purpose flour, plus 2 tablespoons
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 3 ounces cream cheese, softened
• 3/4 cup sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon lemon zest
• 2 teaspoons vanilla extract
• 1/4 butter, melted
• 1/2 cup milk
• 2 eggs

Toss blueberries with 2 tablespoons of flour.  Set aside.
Mix flour, baking powder, baking soda and salt.
In mixer beat cream cheese and sugar until smooth.
Add lemon juice, lemon zest and vanilla.
Beat in butter and milk.
Add eggs one at a time, beating after each egg.
Add flour mixture and mix until just moistened.
Fold in blueberries.
Fill paper-lined muffin tins about 2/3's full.
Bake in 400 degree preheated oven for 18 to 20 minutes.
Makes about 16 regular muffins.

 

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Hot out of the oven

Peppered Cheese Tarts

A quick and easy recipe for an impressive appetizer.

• 1 can flaky layer refrigerated canned biscuits
• 3 ounces cream cheese
• 4 ounces pepper jelly

Separate each biscuits into two layers.
Place into mini-muffin tin, pressing up sides of pan.
Cut cream cheese into 1/2" squares.
Place a square of cheese in center of each muffin.
Top cream cheese with 1/2 teaspoon of jelly.
Bake in preheated 400-degree oven for 8 to 10 minutes or until brown.
Carefully remove from muffin tins.
Serve warm or at room temperature.


Makes 20 tarts.

Tip:

Different jellies may be used for pepper jelly.
Try Pecan Peach Pepper Preserves
http://mississippisupper.blogspot.com/2015/05/pecan-peach-pepper-preserves.html