Summersault into Summer - June 2008

Diva: Mariah

Drinks: Aven and Mariah
For a refreshing summer cooler, put 4 cups of watermelon chunks (no seeds), 1 cup of ice, and the juice of half a lime into a blender. Blend until smooth.

Individual Bengal Spice Decaffeinated Sun Teas

Appetizer: Tamara
Oregano Pesto

¼ c pine nuts, toasted
2 c fresh oregano, firmly packed
1/3 c fresh parsley
14 garlic cloves (yes, really. Fourteen)
¼ c white wine
1 slice roasted or fresh red bell pepper
Pinch sea salt
½ - 1 c olive oil

In a blender or food processor, combine pine nuts, basil, parsley, garlic, wine, bell pepper and salt with ½ cup olive oil. Blend. Keep blending and adding olive oil until pesto has reached its desired consistency.

Pesto Torte
2 (8 oz.) pkgs. cream cheese, softened
1 c, or 2 sticks butter (yes, 2 sticks!!) softened
1 small jar oil packed sun-dried tomatoes
10 oz. container refrigerated pesto
½ c grated Parmesan cheese

In medium bowl, beat cream cheese and butter until well blended. Mix pesto and cheese in small bowl. Line two 8 oz. custard cups with plastic wrap. Divide cream cheese mixture into four parts. Spoon 1/4 of cream cheese mixture into each custard cup.

Sprinkle each with 1/4 of the tomatoes. Spread 1/4 of the pesto mixture over tomatoes. Repeat layers until all the mixtures are used.

Fold plastic wrap over each torte, sealing well. Chill overnight until firm. Unmold, remove plastic wrap, and serve with crusty French bread slices or sturdy crackers. Serves 8 to 10

Bread Stix Dough
1 ½ c warm water
2 T olive oil
2 tsp salt
4 ¼ c flour
2 tsp sugar
2 tsp yeast
(I added dried oregano)

Use dough cycle on your bread machine.

Salad: Ashley
Grilled Peaches over arugula with goat cheese and prosciutto

¼ c balsamic vinegar
3 T honey
3 peaches, pitted and each cut into 6 wedges
cooking spray or olive oil
1/8 tsp freshly ground black pepper
dash of kosher salt
10 c arugula
2 oz thinly sliced prosciutto
2 T crumbled goat cheese

Bring vinegar to a boil in a small saucepan over med-high heat. Reduce heat, and simmer until vinegar is reduced to 2 T (about 2 minutes). remove from heat; stir in honey. Cool to room temperature.

Fry prosciutto in a small amount of olive oil until crisp. Let drain on paper bag or towel. Crumble.

Prepare grill to high heat. Place peach wedges on grill rack coated with cooking spray or olive oil; grill 30 seconds on each side or until desired grill marks appear but peaches are still firm. Remove from grill; set aside.

Combine oil, salt and pepper in a large bowl. Add arugula, tossing to coat. Top with peach wedges, goat cheese and prosciutto.

Drizzle balsamic syrup over the top and toss together.

Soup: Aven
Corn Chowder

½ sweet onion
olive oil/butter
2-3 tsp basil
2-3 tsp chili powder
1 tsp paprika
1-2 shots Tabasco
salt and pepper
5 ears of corn
3 medium potatoes
1 red bell pepper
4 carrots
¼ c sour cream
½ c milk
1-2 c water

Dice and boil potatoes, set aside. Brown onion in oil or butter with spices and Tabasco. Add corn, pepper and carrots and sauté until soft. Add potatoes and puree half of soup. Add water, milk and sour cream, simmer 15-30 minutes. Garnish with fresh parsley or chives.

Side Dish: Lovina

Two-corn Polenta with Tomatoes, Basil and Cheese

2 tsp olive oil
2 c chopped onion (2 medium)
4 c fat-free, less-sodium chicken broth
2 c fresh corn kernels (about 2 ears)
2 garlic cloves, chopped
1 c instant dry polenta
½ c (2 ounces) grated fresh Parmesan cheese
½ tsp salt
1/8 tsp freshly ground black pepper
1 c chopped tomato
½ c chopped fresh basil

Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in broth, corn, and garlic; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Slowly add polenta, stirring with a whisk until polenta is thick (about 5 minutes). Add cheese, stirring to melt. Stir in salt and pepper. Remove from heat; sprinkle with tomato and basil. Serve immediately.

Entrée: Sara
Summer Fajitas

1 lb Chicken, Quorn or Tofu marinated in the following:
2 T Lime Juice, Olive or Vegetable oil
1 T: Oregano, Paprika, Cumin
1 tsp: Chili powder, Salt, Red Pepper Flakes
¼ c of finely chopped cilantro

Marinate meat for 2 hours
Marinate Tofu overnight
Marinate Quorn cutlets 20 minute

Sauté protein until mostly cooked and add:

1 c Red, Green, and/or yellow peppers
mushrooms 1/2ed or 1/4ed
½ c Onion

I served it lettuce wrap style on red leaf lettuce with fat free sour cream and chopped avocado.

Dessert: Stacey
Buttermilk Pound Cake

3 c cake flour
6 eggs
1 lb. butter, softened
1 lb. sugar (2 ½ c)
2 tsp vanilla
½ tsp salt
½ tsp baking soda
½ tsp baking powder
***serve with fresh berries and whipped cream

Sift the flour, soda, and baking powder into a large mixing bowl. Stir in salt and sugar. Next add butter--I use my KitchenAid at this point. Add the eggs, whole. Slowly add buttermilk then the vanilla. After it is thoroughly stirred, turn the mixer up to medium for a few minutes, then up to high for 1 minute. If the mixture seems too thick add just a touch more buttermilk.

Preheat oven to 325 degrees. Lightly grease and flour a standard tube cake pan. Pour cake batter in, and bake for about 1 hour and 10 mins. Avoid opening the oven door too much as this will cause the cake to collapse. Test with a toothpick. Allow cake to cool for 20 mins. in the pan, then gently remove.

WildCard: Dorothy Yellin
Rugelach

1 c butter
1 (8 oz) pkg cream cheese
2 c flour
¼ tsp salt
1/3 c sour cream
½ c sugar
1 T ground cinnamon
1 c finely chopped walnuts
½ c finely chopped raisins
1 c fruit jam or preserves (apricot, strawberry, raspberry)

Cut the butter and cream cheese into small pieces. In the food processor, pulse together the flour, salt, butter, cream cheese, and sour cream until crumbly. Shape the mixture into 4 equal disks. Wrap each disk and chill for at least 2 hours or up to 2 days.

Preheat oven to 350. Line 2 cookie sheets with parchment paper. In a bowl, combine the sugar, cinnamon, walnuts and raisins. Set aside.

Lightly flour a work surface area and roll each disk into a 9-inch round, keeping the other disks chilled until you’re ready to roll them. Spread each circle of dough with a light layer of the jam. Divide the sugar/nut filling among the disks, and press lightly into the jam. With a sharp knife or pizza cutter, cut each round into 12 wedges or triangles. Roll the wedges from the wide end to the narrow end, so you end up with a point on the outside of the cookie. Place on the prepared baking sheets with the point side down.

Bake in the center rack of the oven fro 22 minutes, or until lightly golden. Cool on wire racks. Store in airtight containers. They also freeze very well for up to 2 months.

Lottery: Mariah and Sara

Spices for Summer Fajitas included! All you Divas need to add are the protein and the veggies, the oil, and the lime juice, some heat and your foodie love!

Divas on the Farm - Pie - October 2007

Diva: Michelle

Drinks: Tamara
Hot Apple Pie Drink

1 gal. apple cider
2 c apple Schnapps
2 T brown sugar
1 tsp ground cinnamon
Several cinnamon sticks

Add all ingredients in a large pan. Bring to a boil and then simmer. Serve hot with whip cream.

Appetizer: Sara
Savory Phyllo Cheese Cups

6 Sheets phyllo pastry
¼ c Whipping cream
¼ c Hazelnut oil; warmed
Salt, pepper
Vegetable oil
2 Med. basil leaves; minced

Fromage Blanc Filling

¼ tsp Dried rosemary
8 oz Fromage blanc *
1/8 tsp Dried thyme
2 oz Med. strong goat cheese **
1 T Hazelnut oil
2 Eggs

*(fresh, soft goat cheese, lightly whipped) or cream cheese.
** (such as Montrachet or feta)

Brush each phyllo pastry sheet with warmed oil and stack sheets. Trim stack to measure 15- x 12-inches. Cut into 20 (-inch) squares. Brush small cupcake tin with oil. Press each square of dough into cup. Flatten corners onto pan to form petals. Chill. To make filling, combine fromage blanc, goat cheese, eggs, cream and salt and pepper to taste, basil, rosemary, thyme and hazelnut. Mix until well blended. Pour filling into formed cups. Bake at 350F until cups are golden and mixture is lightly puffed.

Salad: Ashley
Mixed green salad with piecrust croutons.

Soup: Stacey
French Onion Soup

6 red onion, peeled and thinly sliced
olive oil
1 tsp sugar
4 cloves garlic, minced
8 c beef stock (or veggie stock)
½ c white wine
1 bay leaf
½ tsp dried thyme
salt and pepper
8 sliced toasted French bread
1 ½ c gruyere cheese
½ c parmesan cheese

In a large soup pot sauté onions in a little olive oil on medium high heat until well browned but not burned. This should take about 30 mins. Add the sugar about 10 mins. into the process to help caramelize the onions. Add the garlic and sauté 1 min. Add stock, wine, bay leaf, thyme--cover and partially simmer for 30 mins. Season with salt and pepper. Melt the cheese on the toasted bread. Serve on top of soup.

Side Dish: Erin
Sweet Potato Pie

4 large potatoes
2 c sugar (I used less, this just seemed like too much and I liked the result)
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 homemade or store-bought pie crust
½ c milk

Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart.

Let the potatoes cool and then peel them.

Put the potatoes in a large mixing bowl and
mash them thoroughly with a potato masher.
Melt the butter and pour it and the other
ingredients in the bowl of potatoes. Stir
until well mixed.

Pour the potatoes mixture
into the crust.

Put into an oven preheated to 375 degrees.
Cook for about 35-40 minutes or until a toothpick
inserted in the center comes out dry.

Entree: Nicole
Chicken Pot Pie

1 pound skinless, boneless chicken breast halves - cubed
1 c sliced carrots
1 c frozen green peas
½ c sliced celery
1/3 c butter
1/3 c chopped onion
1/3 c all-purpose flour
½ tsp salt
¼ tsp black pepper
¼ tsp celery seed
1 ¾ c chicken broth
2/3 c milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Dessert: Mariah
Fruit Pizza

"A cookie dough crust, cream cheese filling, and fruit topping. Tip: For a quick crust, use one package of ready made sugar cookie dough rolled out to fit a pizza pan. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries."

½ c butter, softened
¾ c white sugar
1 egg
1 ¼ c all-purpose flour
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
1 (8 ounce) package cream cheese
½ c white sugar
2 tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
Arrange desired fruit on top of filling, and chill.

Lottery: Lovina

The Great Pumpkin Diva Dinner - November 2006

Diva: Mariah

Drinks: Erin
Poinsettias

½ ounce Cointreau liqueur (I may have used triple sec)
2 ounces cranberry juice
4 ounces champagne

Pour Cointreau and cranberry juice in a champagne flute; top off with champagne.

Appetizer: Nicole
Pumpkin Dip

Makes for 6 ½ c (about 25 servings)
Prep: 15 min.
Chill: up to 2 days

4 8-ounce packages cream cheese, softened
1 15-ounce can pumpkin
2/3 c sugar
1 T pumpkin pie spice
2 tsp vanilla
Ground nutmeg
Assorted crackers

In a very large mixing bowl beat the cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla with an electric mixer until smooth. Transfer to a bowl or storage container. Cover and chill up to 2 days.

Transfer to a serving container and sprinkle with nutmeg. Serve with crackers. Makes 6-1/2 cups (about 25 servings).

Salad: Ashley
Warm pumpkin salad with polenta and candied pumpkin seeds

1 ½ c yellow cornmeal (not coarse)
7 ½ c water
2 ¾ tsp salt
2 ½ T unsalted butter
1 T sugar
½ tsp ground cumin
¼ tsp cinnamon
¼ tsp paprika
¼ tsp cayenne
½ c raw green (hulled) pumpkin seeds (pepitas)
1 T fresh pomegranate juice (see cooks' note, below) or cranberry juice cocktail
2 tsp Sherry vinegar
1 T minced shallot
6 T extra-virgin olive oil
1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded
1 (6-oz) piece Parmigiano-Reggiano
8 oz arugula, trimmed

Prepare polenta:
Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.

Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick).
Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.

Candy pumpkin seeds:
Melt remaining tablespoon butter in a heavy saucepan over moderate heat.
Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

Make vinaigrette:
Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes.
Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.

Roast pumpkin:
Preheat oven to 450°F.

Cut pumpkin quarters crosswise into 1/2-inch-thick slices.
Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cover with foil to keep warm.

Fry polenta while pumpkin roasts:
Trim polenta into a 9- by 6-inch rectangle.
Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.

Assemble salad:
Shave 12 strips from cheese with a vegetable peeler.

Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat.

Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates. Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Cooks' notes:
Polenta, spread on baking sheet and not yet fried, can be chilled up to 1 day.
Candied pumpkin seeds can be prepared 3 days ahead and kept in an airtight container at room temperature.
To juice a pomegranate, firmly roll it on a work surface until it feels softer, then cut a small hole in skin and squeeze.

Soup: Brenda (sub for Michelle)
Pumpkin Soup

Pumpkin puree (2 cans or make own, I used cans of
organic unsweetened pumpkin)
1 yellow onion
3-4 cloves garlic
2-3 carrots
1/2-1 c mushrooms (I used shitake)
vegetable stock
ginger
nutmeg
pumpkin seeds
olive oil
salt

Sauté onion, garlic, chopped carrots and mushrooms in olive oil for 3-5 minutes. Add 2 cans pumpkin and 2 c. vegetable stock, stir together. Add pinch of ginger and nutmeg to taste, but start small and add sparingly! Allow to simmer gently until carrots are tender. Roast pumpkin seeds in olive oil and salt. Add salt to soup to taste. Add vegetable stock as needed to achieve desired thickness of soup. (I needed to add in additional cup or two.) Serve warm with pumpkin seeds as a garnish.

Side Dish: Tiffany
Stuffed Mini Pumpkins with Stuffing, Green Beans and Tempeh

¾ c onion, diced
½ c celery, diced
2 tsp dried or 3 tbsp. minced fresh parsley
¼ tsp thyme
¼ tsp sage
¼ tsp salt
pinch cayenne pepper
4 c bread cubes (whole grain)
10-12 T strong vegetable broth* (up to 3/4 cup)
1 c steamed Green beans
1 c sautéed Tempeh

Preheat the oven to 350F.

In a small frying pan, sauté onion and celery until tender with the parsley, sage, salt, cayenne (or regular pepper, if you prefer). This should take about 5 minutes. Remove from heat.

In a large bowl, combine the bread cubes with onion mixture, green beans, tempeh and vegetable broth, adding slightly more if the bread is very absorbent (some need more liquids), and mix well. S Salt or pepper to taste.

Meanwhile, cut the top off the pumpkins. Using a large spoon, scoop out the seeds and strings. Place the pumpkins upside down in a pan with 1/3 inch of water. Bake for 15 minutes. Carefully turn the pumpkins upright and fill with stuffing mixture. Bake for 30-35 minutes until the stuffing is minutes crisp and golden and the groups are soft.

Serve immediately.

Entree: Tamara
Pumpkin Ravioli with Sage and Pine Nuts

1 c pumpkin puree**
3 tablespoons finely minced shallot or white onion
4 tablespoons olive oil or margarine
3 tablespoons soy milk or other nondairy milk
1 tablespoon sherry or sweet vermouth
1 tablespoon vegan parmesan cheese (optional)
pinch of nutmeg
salt and pepper to taste
pasta dough or wonton wrappers
several sprigs of fresh sage
pine nuts

Directions:

Step 1: Make the filling. In a large skillet, heat half (2 tablespoons) of the oil or vegan margarine over medium heat. Add the chopped shallot or onion and cook until soft, 2-3 minutes. Add the pumpkin puree and cook until slightly dry, about 2-3 more minutes. Add the soymilk, sherry or vermouth, and nutmeg. Season with salt and pepper. Cook about 2 more minutes.

At this point you can save the filling and make the ravioli another day if you wish.

Step 2: Make the ravioli, using about 2 tsp of filling per ravioli and sealing the edges with water. It should make about 16 ravioli. At this point, you can store the ravioli by placing them on layers of wax paper or parchment paper in a sealed container in the refrigerator for a day or two if you aren't ready to cook them. Wonton wrappers may turn gooey-looking where they are in contact with the filling, but they should come out OK after boiling.

If you are cooking them the same night you make them, let the formed ravioli rest while you bring a large pot of water to a boil. This is a good time to chop the sage and toast the pine nuts. (Toast the pine nuts in a small dry pan over medium heat, shaking every couple of minutes until they are browned to your taste.) Boil the ravioli 2-3 minutes, then remove and pat dry.

Step 3: Dress the ravioli. Either wipe clean the skillet you used for the filling or use a fresh one (make sure its roomy). Heat the remaining half (2 tablespoons) of the olive oil or vegan margarine over medium heat and add the chopped sage. Add the cooked ravioli (leave plenty of room - do it in several batches if necessary) and sauté for about 2-3 minutes per side. Plate and sprinkle with toasted pine nuts.

*Assuming you have premade dough or wonton wrappers. If you make your own pasta, it will take longer.

**A 15-ounce/425g can of pumpkin contains 1 3/4 c. I've cooked my own fresh pumpkin, and I've used canned, and to my picky palate, canned tastes every bit as good, its a hundred times easier, and its never stringy. So I recommend canned pumpkin all the way.

Serves: 2-4

Preparation time: 30-40 minutes

Dessert: Stacey
Pumpkin Bars with Cream Cheese Frosting

Bars:
2 c pumpkin
4 eggs, beaten
1 c oil
2 c sifted flour
1 c brown sugar
1 c granulated sugar
¼ tsp salt
1 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg

Blend pumpkin, eggs and oil in a mixing bowl. Blend all the dry ingredients together, then fold into pumpkin mixture.
Pour into a greased 9 x 13 pan. Bake in a preheated 350 degree oven for 30 mins.
Remove from oven and cool to room temp. before frosting with cream cheese frosting.

Cream Cheese Frosting

3 oz. cream cheese softened
½ c butter softened
½ c powdered sugar
1 tsp vanilla
1 ½ tsp light cream or milk

Mix cream cheese with butter. Whip in sugar, vanilla and cream. Spread over pumpkin bars.

WildCard: Sara
Stuffed Mushrooms

Clean and de-stem 3 dozen mushrooms, save stems.
1 small white onion, minced
6 cloves garlic, minced
½ stick butter
1 c pumpkin seeds, finely chopped
1 c Parmesan cheese, finely grated
2 T pumpkin seed oil
Salt, pepper, paprika

Finely chop clean mushroom stems, sauté with garlic, onion, and pumpkin seeds, until onion is wilted. Let mixture cool. In large bowl mix sautéed ingredients with spices and Parmesan. Fill mushroom caps with mixture and drizzle with pumpkin seed oil. Bake mushrooms at 350° for 15 minutes, or until cheese is melted. Serve hot.

Pumpkin seed humus

2 c cooked, cooled, and drained garbanzo beans
6 cloves garlic
3 T Pumpkin seed oil
3 T Tahini
3 T lemon juice
Salt and pepper to taste.

I used a food processor to blend all ingredients together. Serve with warm pita bread.

Lottery: Lovina

Breakfast at Tiffany’s - May 2006

Diva: Tiffany

Drinks: Lovina
Champagne Lemon Granita

Best for a late afternoon brunch.

4 scoops lemon sorbet
2 oz. citrus vodka
2 oz. Champagne or sparkling wine
2 sprigs fresh mint

On low speed, blend sorbet pouring vodka steadily bit by bit. Add Champagne or sparkling wine. Serve in chilled glasses and garnish with mint.

Mariah
Poinsettias

One part Extra Dry Champagne
One Part Delicious Cranberry Juice

Appetizer: Erin
Fruit Dip

1 Jar Marshmallow Cream
8 oz cream cheese
1 tsp ginger
1 tsp grated orange rind

Beat with mixer

Use fresh pineapple, strawberries, mandarin oranges, apple, banana (may want to use lemon juice on apple and bananas)

Salad: Tamara
Strawberry-Belgian Endive Salad

2 large Belgian endives
2 c sliced strawberries
½ c sliced kiwifruit
¼ c paper-thin slices red onions
2 T fresh lemon juice
1 ½ tsp honey
1/8 tsp salt
pinch ground nutmeg

Slice the endives, widthwise, into ¼-inch thick semicircles. Toss in a large bowl with the strawberries, kiwi and red onion.

In a small bowl, stir together the lemon juice, oil, honey salt and nutmeg. Pour the dressing over the salad and toss to combine.

Soup: Michelle
Peach Yogurt Soup

2 16-oz containers of plain Brown Cow yogurt
½ c honey
1 t cinnamon
1 t nutmeg
1 qt jar canned peaches

Mix all the ingredients together

Side Dish: Sara
Breakfast Potatoes with Rosemary and Mushrooms

6 large red potatoes, diced
8 large button mushrooms, quartered
5 cloves garlic, minced
¼ white onion
4 sprigs fresh rosemary
¼ c balsamic vinegar
¼ c vegetable oil
2 T butter
salt and pepper to taste

Soak rosemary and garlic in balsamic vinegar for 20 minutes to infuse flavors.
Heat oil in large frying pan or wok. (I used my new birthday wok!!)
Add onions until cooked.
Slowly add potatoes stirring frequently.
In another pan, sauté mushrooms in butter, when cooked, add to potato mixture
I wanted my dish to have some crisp so I popped it in the broiler for a few minutes and flipped them a couple of times before serving.

Entree: Stacey
Quiche Lorraine

1 single-crust pie pastry
6 slices of bacon
1 medium onion, sliced
3 beaten eggs
1 ½ c milk
¼ tsp salt
dash nutmeg
1 ½ c shredded Swiss cheese
1 T flour

Line unpricked pastry shell with a double-layer of foil. Bake at 450 for 8 minutes. Remove foil and bake 4 minutes. Remove from oven and lower temp to 325. Cook bacon in skillet till crisp. Reserve 2 T drippings, crumble bacon and set aside. Cook onion in reserved drippings till tender, not brown. In a small bowl stir together eggs and spices. Add bacon and onion. Toss cheese with flour, then add to egg mixture. Pour egg mixture into pastry shell. Bake at 325 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Dessert: Nicole
Fruit Tartlettes

Crust:
1 ¼ c all-purpose flour
¼ c sugar
½ c cold butter
2 beaten egg yolks
1 T chilled water

In a food processor, place the steel blade in the work bowl. Add flour, sugar, and butter. Process with on/off turns till pieces are the size of small peas. Stir together egg yolks and water. With machine running, quickly add liquid through the feed tube. Stop machine as soon as all liquid is added. Process with 2 more on/off turns. Remove dough and shape into a ball.
For easier handling, cover dough with plastic wrap and chill for 30-60 minutes.

Divide the dough into 12 equal balls. Roll each ball into a 4-inch circle to line the cups of a muffin pan. Bake them for about 12 minutes.

Filling:
1 (1.3 ounce) envelope whipped topping mix
½ c cold milk
1 tsp vanilla extract
1 (8 ounce) package cream cheese, softened
½ c confectioners' sugar
Assorted fruit

In a small mixing bowl, beat the topping mix, milk and vanilla on low speed until blended. Beat on high until soft peaks form, about 4 minutes. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping mixture. Spoon into tart shells; top with fruit. Refrigerate leftovers.

WildCard: Ashley
Tiffany boxes (pound cake with hazelnut filling and fondant)

Pound Cake:
2 c sifted cake flour (not self-rising; sift before measuring)
1 tsp baking powder
½ tsp salt
1 c granulated sugar
1 T grated orange zest
1 tsp grated lemon zest
2 sticks (½ pound) unsalted butter, softened
4 large eggs, at room temperature 30 minutes
½ tsp pure vanilla extract

Preheat oven to 325°F with rack in middle. Butter an 8 ½- by 4 ½-inch loaf pan. Sift together flour, baking powder, and salt. Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes. Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat vanilla. At low speed, mix in flour mixture until just incorporated. Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 ¼ hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

Chocolate Hazelnut filling is Nutella.
Cut pound cake into squares the size of the desired box. Use two squares per box. Spread Nutella in between pound cake squares. Coat entire cake lightly with Nutella. Cover cake with blue fondant. Make bows with white fondant.

Lottery: Mariah