Yummy Friday Recipes

Is there anything better than Friday, with the weekend ahead? A three-day weekend, of course! With Labor Day on Monday, most of us in the U.S. feel like it's the end of summer. Here are some recipes to get you through the weekend. Enjoy!

PLUM AND ROSEMARY JAM

This comes from Seattle's Macrina Bakery. If you aren't on their emailing list, you really should sign up. And if you're ever in Seattle, stop by. I know that if I'm ever on a road trip that way, I soooo plan to stop in!

The recipe starts off, “Savory jams often take a backseat to their sweet counterparts, but they add an unexpected thrum of flavor to everyday dishes. For an easy appetizer, spread this Plum & Rosemary Jam on a toasted wedge of our Pizza Bianca or layer it on our Seeded Sardinian Flatbread with your favorite cheese. As a topping for a juicy lamb burger or roasted pork sandwich, this jam is a game-changer. If using Italian plums instead of red plums, be sure to use less sugar to accommodate the sweetness of the fruit.” Makes 1/2 cup.

Ingredients

1 tablespoon pure olive oil

1 tablespoon, plus 1 teaspoon finely chopped red onion

1 tablespoon finely chopped fresh ginger

1/2 teaspoon freshly ground coriander seed

1 tablespoon rice wine vinegar

2 tablespoons brown sugar

1 1/2 cups pitted plums, medium dice

1/2 teaspoon finely chopped fresh rosemary

Preparation

1. In a medium saucepan over medium heat, add the olive oil, onion, ginger and coriander. Cook for 2 to 3 minutes, stirring constantly to avoid browning.

Add the vinegar, brown sugar and plums and cook for 20 to 25 minutes over low heat to reduce the moisture from the plums. During the last 5 minutes of cooking time, stir the rosemary into the plum mixture.

Remove the pan from heat and let the jam cool to room temperature. Transfer jam to an airtight container and store in refrigerator for up to 10 days.

PUMPKIN SPICE WHOOPIE PIES

From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies

The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"

Ingredients

Cookies

1 cup pumpkin

1/2 cup butter, softened

1 package spice cake mix (2 layer size)

2 eggs

1/2 cup milk

Marshmallow Spice filling

1/2 cup butter

1 (8 ounce) packages softened cream cheese

2 cups powdered sugar

3 1/2 ounces marshmallow cream ( half of a 7 oz jar)

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Directions

Cookies: Beat pumpkin and butter with an electric mixer until smooth.

Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.

Cover cookie sheets with parchment or oiled foil.

Drop large mounds of dough 3 inches apart on cookie sheet.

Bake for 15 minutes at 375 degrees F.

Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.

When cookies are cool, spoon filling on bottom of cookies and sandwich together.

Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%

AUTUMN SQUASH CASSEROLE

Ingredients

1 stick of butter, melted

1 onion, chopped

5 lbs butternut squash, peeled and cut into 1/2 inch pieces

1 1/2 cups orange juice

1/2 cup maple syrup

1 tsp cinnamon

Directions

Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.

CLASSIC BLUEBERRY PIE

Another recipe from Macrina Bakery. The recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”

Makes one 9-inch double-crusted pie

7 cups (3-1/2 pints) organic blueberries

3/4 cup granulated sugar

1/4 cup light brown sugar

2 teaspoons freshly grated lemon zest

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

3 tablespoons unbleached all-purpose flour

One top and bottom pie crust, chilled

1 tablespoon unsalted butter, cut into small pieces

Egg wash made with 1 egg and 1 teaspoon water

Coarse raw sugar


Vanilla ice cream, for serving

Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.

Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.

Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.

Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.

Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.

Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.

RASPBERRY-LEMONADE SORBET

From the July/August 2013 issue of Vegetarian Times, page 73. The recipe starts off, “ Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.” Makes one quart.

5 cups fresh or frozen raspberries

1 cup sugar

1/2 cup lemon juice

Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)

Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.

Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

nutritional information Per 1/2-cup serving: Calories: 141; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 1 mg; Fiber: 2 g; Sugar: 29 g; Vegan; Gluten-Free

FIESTA SLAW

Makes 10 servings. Find online here.

Ingredients

5 Tbsp. fresh lime juice

3 Tbsp. reduced-fat mayonnaise

5 cloves garlic, finely minced

2 tsp. canned chipotle chilies, rinsed, drained and chopped

1 Tbsp. honey

1 large red bell pepper, cut into thin strips

1 large green bell pepper, cut into thin

1 large yellow bell pepper, cut into thin strips

12 oz. jicama, peeled, cut into thin strips

1/3 cup (packed) fresh cilantro leaves, minced

Salt and freshly ground black pepper



Directions

Puree first 5 ingredients in a blender or food processor until dressing is smooth.

Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)

Serve at room temperature.

Nutritional Information (Per Serving): Calories: 42; Protein: 1 g; Sodium: 42 mg; Fat: under 1 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable