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Today's Recipes
Ingredients
Directions
Mix together dry ingredients in a 2 cup glass measure. Stir in water. Cook on full power 1 1/2 minutes. Stir halfway through the cooking time. Blend in butter. Cook 30 seconds or until butter melts. Blend in vanilla. Stir thoroughly. If it gets too thick, stir in a little milk or water. Can be reheated.
By Robin from Washington, IA
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Ingredients
Directions
Melt butter. Add and melt chocolate chips. Add milk and powdered sugar alternately. Boil 9 minutes. Keep in refrigerator. Can be reheated.
By Robin from Washington, iA
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Ingredients
Directions
Heat syrup and cranberry sauce in 1 qt. saucepan, stirring occasionally, until cranberry sauce is melted. Stir in walnuts. Serve warm. Store covered in refrigerator up to 4 weeks.
By Robin from Washington, IA
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Ingredients
Microwave Directions
In 4 cup microwave-safe measuring cup, combine all ingredients except peanut butter. Microwave on high for 3 to 4 minutes or until mixture boils, stirring twice during cooking. Add peanut butter; stir until melted and well blended. Makes 1 1/2 cups.
By Robin from Washington, IA
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Ingredients
Directions
Mix ingredients in blender or food processor until smooth.
By Robin from Washington, IA
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Ingredients
Directions
Blend cream cheese and honey until smooth; stir in nuts.
By Robin from Washington, IA
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Pesto
By Charlie Burke
With the first frost approaching, one of the most vulnerable plants is basil, and it is a sad sight to see blackened dead plants where the day before large basil flourished.
Needless to say, basil does not freeze well, and dried basil has none of the aromatic flavor of fresh. You can solve the problem of preserving fall basil by making pesto. Make a batch and freeze it in small lidded plastic storage cups which hold a half cup, which is the correct amount for one pound of pasta. Put a small amount of olive oil over the top of the pesto to prevent discoloration.
This recipe is quite authentic and tastes much like the pesto served in the Genoa region of Italy. It is quick and easy using a blender or a food processor, rather than the traditional mortar and pestle which gives pesto its name.
This recipe is for one pound of pasta which serves four to six, but it can be easily multiplied.
Place first five ingredients into food processor and pulse until garlic and nuts are chopped. Add olive oil and blend until smooth.
Few recipes reward such little effort with such great flavor, and if you have a large amount of basil, the taste of summer will be as close as your freezer, even during the coldest months of winter! We use it for pizza, as a topping for bread and mix it with vegetables, in addition to saucing pasta dishes.
About the author: An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer's Market Association (www.nhfma.org). His column & recipes appear weekly in The Heart of New England's newsletter... get a free subscription by sending a blank email to: heartofnewengland-subscribe@yahoogroups.com or visit www.TheHeartofNewEngland.com
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