Blackberry Cobbler

Ingredients

1 Stick Butter, Melted

1 1/4 Cup Sugar

1 Cup Self-Rising Flour

1 Cup Milk

2 Cups Blackberries (frozen or fresh)

Directions

Preheat the oven to 350 degree F.  Butter a pie plate or bake pan.

Stir together 1 cup of the sugar and the flour into a mixing bowl.

Add the milk, whisking until combined.

Gently whisk in the butter until smooth.

Pour the batter into the buttered pan.

Sprinkle the blackberries over the top of the batter, distributing them evenly.

Bake for 1 hour, or until golden brown.

Serve with whipped cream and ice cream.

 

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Tomato Salad Daniel’s Recipe

 

Ingredients

1 lb Tomatoes, chopped up

1 Cucumber, peeled and chopped up

8-12 ounces Romaine Lettuce

Dressing

1 Clove Garlic

1 tsp Dried Oregano

1/2 tsp Dijon Mustard

1/4 cup Red Wine Vinegar

1 tsp Kosher Salt

1/2 tsp Black Pepper

1/2 cup Olive Oil

Directions

Mix all and enjoy!

Note:  Add Feta Cheese and Red Onion, Bell Pepper, Carrots, Celery if desired. Add any of these proteins if desired: Chicken, Turkey, Roast Beef, Steak or Pork.

Tasty Tomato Recipes

Tasty tomato recipes

Juicy, ripe and colorful, fresh tomatoes are one of the season’s greatest pleasures. Turn them into something special to enjoy any time of day with these easy, delicious recipes.

 

Caprese Salad

Caprese Salad

Ingredients

4 Medium Tomatoes, sliced

¼ cup fresh Basil leaves

½ pound fresh Mozzarella Cheese sliced

Balsamic Vinaigrette:

2 tbsp Olive Oil

2 tbsp Balsamic Vinegar

1 tsp Ground Mustard

1/8 tsp Salt

1/8 tsp Pepper

Directions

Arrange the tomatoes, cheese and basil on a serving platter.  Whisk the vinaigrette ingredients; drizzle over salad.

Makes 4 servings

 

 

homemade-salsa

Easy Salsa

Chop up 4 large tomatoes, one-fourth of an onion, 6 sprigs cilantro, 2 garlic cloves and 1 jalapeno chili. Place all chopped ingredients in a bowl. Add 2 tablespoons lime juice and one-half teaspoon salt. Mix everything together thoroughly. Cover and refrigerate the salsa until it is ready to serve.

 

pasta-tomato-sauce-xl

Pasta with No-Cook Tomato Sauce 

Ingredients

2 pounds ripe tomatoes, cored, chopped

2 tablespoons extra-virgin olive oil

2 tablespoons minced fresh basil

1 tablespoon minced fresh oregano

1 clove garlic, minced

1 teaspoon kosher salt, plus more to taste

10 ounce penne or rigatoni

1/4 cup grated Parmesan, optional

Freshly ground black pepper

Directions

In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes.

Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with salt and pepper. Serve immediately.

 

Fried Green Tomatoes

Fried Green Tomatoes

Ingredients

Waxed Paper

2 Large Eggs

2Tbsp Water

1 Cup All Purpose Flour

1 Cup Yellow Cornmeal

Salt to Taste

Freshly Ground Pepper to taste

2 lbs. Green Tomatoes, Sliced

1 Cup Canola Oil for frying, or as needed

Directions

Line a baking sheet with waxed paper.

Beat eggs and water in a shallow bowl.  Place flour and cornmeal in 2 separate shallow bowls.  Season the cornmeal with salt and pepper.

Dip each tomato slice into flour, then, dip into the egg mixture.  Press the tomato into cornmeal mixture, shaking off excess.  Transfer tomato to prepared baking sheet.  Repeat with remaining tomato slices, arranging tomatoes in a single layer.

Heat about ¼ inch canola oil in a large skillet over medium heat until oil begins to shimmer.  Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side.  Drain on paper towel-lined plates.  Repeat with remaining tomatoes.  Serve with Remoulade Sauce.

 

Remoulade Sauce

Ingredients

1/2 cup of chopped green onion

1/2 cup of finely minced celery

1 clove of garlic, finely minced

2 tablespoons of ketchup

1/8 cup of mustard

1 tablespoon of horseradish

1 cup of mayonnaise

2 yolks from hard boiled eggs, chopped

1/8 to 1/2 cup of white or apple cider vinegar

1 tablespoon of paprika

Couple dashes of Worcestershire sauce

Couple dashes of hot pepper sauce

Pinch of thyme

Pinch of tarragon

Couple pinches of chopped parsley

Kosher salt and fresh cracked black pepper, to taste

1/4 cup of extra virgin olive oil

Directions
Combine all of the ingredients except for the olive oil. Drizzle in the olive oil, a little at a time, while whisking briskly until mixture is well blended and reaches a nice creamy consistency. Can also process in a food processor for a smoother consistency, if desired. Taste, adjust seasonings, and refrigerate for several hours or overnight to thoroughly chill.

Bruschetta Tomato and Basil

Bruschetta Tomato and Basil

Ingredients

6 Tomatoes, diced

2 Cloves Garlic, chopped

2 Cloves Garlic, peeled

3 Tbsp Olive Oil

2 ¼ tsp Balsamic Vinegar

2 Tbsp chopped fresh Basil

½ tsp salt

¼ tsp pepper

8 slices Italian Bread, cut about 1 inch thick

2 Tbsp grated Parmingiano-Reggiano Cheese

Directions

Whisk together chopped garlic, vinegar, salt, pepper, and basil.

When combined slowly drizzle in oil.

Add tomatoes and let sit for 20 minutes at room temp.

Meanwhile, toast the bread.

This can be done either in the toaster (if it’s got really wide slots) or under the broiler.

When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

Place the bread on a cookie sheet and top with tomato mixture.

Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it’s equally as wonderful).

Serve immediately.

 

Oatmeal Cinnamon Raisin Cookies

Oatmeal Cinnamon Raisin Cookies

Ingredients

1 ½ cups all purpose flour

4 cups oats

1 cup raisins

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

¾ cup brown sugar

¾ cup sugar

2 tsp vanilla extract

2 eggs

1 stick butter

½ cup Crisco shortening

Directions

Preheat oven to 375 degrees/F

Stir flour and oats with baking soda, cinnamon and salt; set aside. Beat butter and shortening with sugars at medium speed until creamy. Add vanilla and eggs. Mix until incorporated.

Gradually add dry mixture into creamed mixture. Add raisins until incorporated.

Use an ice cream scoop to measure out cookie dough onto parchment covered cookie sheets. Bake for 9 to 11 minutes or until golden brown.

Blueberry Pie

blueberry pie

Ingredients

Pastry

2 cups all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Filling

3/4 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

6 cups blueberries

1 tablespoon lemon juice

1 tablespoon butter

Directions

In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Dewberry Dumplings

Dewberry Dumplings

Ingredients 

For the Berries

1 Quart Berries

2 Cups Sugar

2 Cups Water

½ Stick Butter

1 tsp Vanilla

For the Dumplings

½ Cup Flour

½ Cup Sugar

¼ tsp Salt

2 Tbsp Crisco

2 tsp Baking Powder

1 Egg

Directions

Wash berries. Cook berries with sugar and water on medium heat for 45 minutes.

Mix dry ingredients for dumplings; add egg and enough water to make a soft dough. Roll thin and cut into 1 inch squares. Drop on top of cooking berries cover and cook gently 10 to 12 minutes. Continue until all dumplings are cooked. As dumplings are cooked, remove from berries and place on a large platter. After all dumplings are cooked, add margarine and vanilla to berries and pour over dumplings. Serve with Vanilla Ice Cream and Redi Whip.

Sweet Tea Pie

Sweet Tea Pie

Ingredients

6 oz cream cheese, softened

2 cups unsalted butter, softened and divided

2 1/2 cups unbleached all-purpose flour, plus 2 tablespoons

2 cups sugar

8 large egg yolks

3/4 cup strong steeped orange pekoe tea, cooled

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 1/2 teaspoons cornmeal

1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F.

For the crust:

In a medium bowl, with an electric mixer, beat the cream cheese and 1 cup butter until well combined. Add 2 1/2 cup flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.

For the filling:

In a medium bowl, with an electric mixer, beat 1 cup butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the 2 tablespoons flour, cornmeal, and salt and mix well.

Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.

Lemon Sorbet

Lemon Sorbet

Ingredients

2 cups sugar

2 cups water

6 lemons juiced

1 tbsp grated lemon zest

Directions

Combine sugar and water in a saucepan.  Bring to a boil over medium-high heat.  Reduce heat to low and simmer until the sugar dissolves.

Cool completely.

When mixture is cool, add the lemon juice and zest.  Stir until combined.

Pour mixture into a freezer container in an ice cream machine and mix until it thickens.

Transfer the sorbet to an airtight container and put into the freezer to become firm.

Peach Frozen Yogurt

peach frozen yogurt

Ingredients

1 medium size can of peaches, packed in juice (Drain peaches reserving ½ cup of juice)

2 cups low fat vanilla yogurt

¼ cup sugar

Directions

Put the peaches in a blender and puree.  Add yogurt, ½ cup of peach juice and sugar.  Blend until combined.

Pour mixture into a freezer bowl, turn the ice cream machine on and let it mix until thickened.  If desired, place frozen yogurt into an air tight freezer container and freeze until firm.