Weekend Recipes

Finally, we've made it to Friday and the beginning of the weekend! It's also the first day of spring, and, while parts of the U.S. still has some snow, the weather where I am (Florida) is beautiful. I know, I had to write that, right? It all evens out, though; Florida summers can be extremely warm, especially in August. But no matter, it's still the weekend, and, with any luck (and a little time), the weather where you are will be nice. In the meantime, we still need to eat, so here are today's recipes. Enjoy!

FUNNEL CAKE

This came from a long-since-forgotten emailing list. Typically, funnel cakes are found at county fairs (at least in the U.S.), and therefore can be considered a feel-good food. Whoever sent the recipe to the emailing list wrote, "This funnel cake recipe makes 4 cakes." Also, see the note at the end of the recipe before starting.

1 Egg

2/3 Cup Milk

1/4 teaspoon Salt

2 tablespoons white sugar

1 & 1/3 cups sifted all-purpose flour

3/4 teaspoon baking powder

vegetable oil for frying

1/4 cup confectioners' sugar for dusting

One Funnel

Variation:

Try different toppings: cinnamon sugar, fruit topping, glaze.

To Prepare:

Beat egg in a mixing bowl. Stir in the milk. In a separate bowl, sift flour, salt, sugar and baking powder together. Beat the dry ingredients into the egg mixture until smooth. Pour oil into a heavy pan or skillet until it is 1 inch deep. Heat to 375 F.

Hold one finger over a funnel end, keeping the opening closed, and fill it with batter. Open the end of the funnel and allow batter to run out in a stream into the hot oil. Move funnel from center, swirling outward in a circular pattern. Fry for 2-3 minutes, until golden brown.

Using tongs, turn over the cake to cook the other side. Cook until golden brown and remove to drain on paper towels. Sprinkle with confectioners' sugar while still warm.

Note: The sender also wrote, "I've been using this funnel cake recipe for some time and have learned a few tricks. Here are some tips I'd like to share:

"Use an electric skillet if you have one to regulate oil temperature more efficiently. If you don't have one, a large stovetop skillet is fine.

"Use a ladle to transfer batter to funnel. 1 & 1/2 ladle will make a good size funnel cake. Adjust to suit your families needs. Make sure you have tongs to turn the cakes with.

I use my 2 cup measuring cup to rest my funnel in when not in use to catch drips and minimize mess.

Place the cakes on a cooling rack that is placed inside a baking pan to drain. (I have a recycled toaster oven rack that works great as a cooling rack) to drain.

Use a flour sifter to sprinkle powdered sugar on top.

FRENCH ONION SOUP

From another unknown emailing list. This serves 8.

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 french bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, and salt. Cook, stirring constantly, 1 minute. Reduce heat, cover and cook 10 minutes. Remove lid and cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized and very soft, about 15 minutes.

Stir in flour and cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste and pepper. Cover and simmer 15 minutes, adding more salt if needed.

Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks and arrange on baking sheet. Put enough bread on top of each serving -- cutting and fitting if necessary -- to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly and golden. Serve hot.

RIGATONI WITH BRAISED VEGETABLES

This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.

2 Tbs. olive oil

3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)

1/2 lb. green beans, trimmed and halved (about 2 cups)

2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice

1 large onion, sliced (about 1 ½ cups)

1 14.5-oz. can diced tomatoes

3 cloves garlic, minced (about 1 Tbs.)

2 Tbs. capers

1 15-oz. can cannellini beans, rinsed and drained

8 oz. whole wheat rigatoni pasta

1/2 cup torn fresh basil

Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.

Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.

Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.

Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.

Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.

Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars

ANISE-ALMOND BISCOTTI

Also from page 61 of the October 2005 issue of Vegetarian Times. It starts off, “Ground almonds, often sold as almond flour, give these twice-baked cookies a light, crumbly crunch. If you grind your own almonds with a mini-chopper, the flavor will be more intense.” This vegan recipe makes about 32 cookies.

1 Tbs. whole anise seeds

1 3/4 cups whole wheat flour

1 cup almond flour or 1 cup whole almonds, ground to a powder

1/2 cup extra virgin olive oil

1/2 cup pure maple syrup

1 Tbs. vanilla extract

1 Tbs. vanilla extract

1/2 tsp. salt

1/2 cup sesame seeds

Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant. Transfer to coffee grinder or mini-blender, and crush to powder.

Combine pastry flour with almond flour or ground almonds in bowl. Whisk together oil, syrup, vanilla and salt in separated bowl. Stir oil mixture into flour mixture. Cover, and let rest 20 minutes.

Preheat over to 350 degrees F. Spread sesame seeds on work surface. Shape dough into 2 8-inch logs, packing dough tightly together so it doesn’t crumble. Roll logs in sesame seeds, and place on foil-lined baking sheet. Bake 45 minutes, or until browned and firm. Set baking sheet on wire rack, and cool 5 minutes.

Cut each log into 1/3-inch-thick diagonal slices with serrated knife. Place flat side down on foil-lined baking sheets. Bake 15 to 20 minutes, or until golden brown. Cool on wire racks. Store up to 2 weeks in airtight container.

Per cookie: 110 cal; 2 g protein; 7 g total fat (1 g sat. fat); 10 g carb; 0 mg chol; 37 mg sodium; 2 g fiber; 4 g sugars

CINNAMON EGG BREAD

I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.

1 cup milk (or soy milk)

1/2 cup (1 stick) margarine

1/2 tsp. salt

2-3 eggs

1 cup warm (not hot) water

2 Tablespoons honey

2 packages yeast

6 – 7 cups flour

3/4 – 1 cup margarine, melted

2 – 3 cups cinnamon sugar

Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add ½ cup margarine, and stir until melted. Let milk and margarine cool.

Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.

Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.

Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.

Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.

Melt 3/4 – 1 cup margarine. Set aside.

With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.

Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.

APPLE CIDER POUND CAKE

This comes from Rebecca Franklin, About.com's French Food guide. She writes, “Take one bite of this apple cider pound cake recipe and you'll be transported to the orchard country of Quebec. This deliciously spiced quatre quarts cake was inspired by a drive on La Route des Cidres, in Quebec's Monteregie region, which is dotted with apple orchards, cider houses, and picturesque inns. Serve this tender cider cake with a latte for a mellow, effortless snack.” She ends with, “This apple cider pound cake recipe makes 12 to 14 servings.” Prep Time: 50 minutes; Cook Time: 70 minutes; Total Time: 120 minutes.

This recipe can be viewed online here.

Ingredients

3 cups apple cider

2 tablespoons maple syrup

2 cups sugar

1 1/2 cups butter, room temperature

2 teaspoons vanilla extract

6 eggs, room temperature

3 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground allspice

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

Preparation

Bring the apple cider to a boil in a medium saucepan over medium-high heat. Continue boiling the apple cider for 25 to 35 minutes, until it has reduced to slightly less than 1 cup in volume, about 7/8 cup. Remove the cider from the heat and add the maple syrup; set the mixture aside.

Preheat and oven to 325F. Lightly grease a 10-inch bundt cake pan and set it aside.

Cream the butter, sugar, and vanilla until the mixture is light and fluffy. Add the eggs, one at a time, to the mixture, beating for a few seconds after each addition. Stir together the remaining dry ingredients (flour, spices, baking powder, and salt) and then add half of the dry ingredients to the creamed butter-egg mixture and beat until most of the flour is incorporated.

Add the cooled apple cider-maple syrup reduction to the batter, beat it for 30 seconds, and then beat in the remainder of the dry ingredients. Spread the batter into the prepared pan and bake it in a 325F oven for 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes. Shake it from side to side to loosen the cake from the pan (you should hear and feel a light thumping), and use a small rubber spatula to loosen any stubborn sides. Place a serving platter over the top of the cake and invert it, removing the pan form the top of the cake to allow it to cool completely.

Yummy Friday Recipes

Ahhh...Friday – and the weekend – never seems to get here fast enough. And yet, the weekend seems to fly by too fast. Go figure. If anyone can figure out how to make the weekend get here quicker, and the weekend last a little longer, please let the rest of us know! In the meantime, here are some recipes for your weekend meals. Enjoy!

BAKED MACARONI & CHEESE WITH SPINACH & RED PEPPERS

This recipe, which serves 8, comes from The Kitchn, one of my favorite sites and emailing lists. If you haven't checked it out (as well as Apartment Therapy), you really should. Yes, now. I'll wait. Ooooh, all right, you can check on them later. But please do. You won't regret it.

To view this recipe online, click here.

12 ounces macaroni (2 1/2 cups dry macaroni)

12 to 16 ounces baby spinach (7 to 8 large handfuls)

2 large eggs

2 1/2 cups shredded cheddar cheese, divided

1 1/2 cups cottage cheese

3/4 cup sour cream

1 teaspoon salt

2 (12-ounce) jars roasted red peppers, drained and diced

Fresh pepper, to taste

Heat the oven to 350°F. Spray a 3-quart casserole dish with nonstick coating.

Bring a large pot of water to boil. Salt the water generously and add the macaroni. Cook until the pasta until it's just barely al dente — a little bit of chew is fine here. Drain and immediately transfer the hot pasta to a large mixing bowl.

Add the spinach and toss to combine. Cover the bowl with plastic wrap or a dinner plate and let the spinach wilt in the heat of the pasta for about 10 minutes. Shake the bowl occasionally to mix up the pasta and spinach — some of the spinach may not completely wilt; this is fine.

Whisk the eggs until well-combined, then whisk in 2 cups of the cheese, cottage cheese, sour cream, and salt. Pour the egg mixture over the pasta and wilted spinach. Add the diced red peppers and gently stir until combined and all the ingredients are evenly coated with sauce.

Transfer the macaroni and cheese to the baking dish. Cover tightly with foil. At this point, the casserole can be refrigerated for up to 24 hours before baking.

Bake, covered, for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the casserole. Bake, uncovered, for another 15 to 20 minutes, until the cheese has melted and you can hear the casserole bubbling. (If baking straight from the fridge, extend the covered baking time to 45 minutes.)

Let the casserole cool for a few minutes before serving. Leftovers will keep, covered and refrigerated, for up to a week.

Recipe Notes:

Substitute low-fat (1% or 2%) cottage cheese and sour cream if desired. Non-fat substitutes can also be used, but the casserole will be looser.

To freeze: The entire casserole can be frozen, baked or unbaked, but cook the pasta very al dente so it doesn't get mushy. Warm baked casseroles in the microwave or a low oven until warmed through. Cook unbaked casseroles straight from the freezer for an hour, then uncover, top with cheese, and continue baking until bubbly.

EASY LEMON MERINGUE PIE

This comes from Brett Moore, About.com's Gourmet Food guide. He writes, “Love lemon meringue pie? Try this recipe with a delicious, tangy lemon curd and loads of billowing meringue piled high.” Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes; Yield: Serves 6 to 8

To view this online, click here.

Ingredients

Lemon Filling:

4 egg yolks (save the whites for meringue)

1/3 cup cornstarch 3 tablespoons

1 1/2 cups water

1 1/3 cups sugar

1/4 teaspoon salt

3 tablespoons butter 2 tablespoons

1/2 cup lemon juice 2 lemons, juiced and zested

1 tablespoon finely grated lemon zest

1 (9-inch) pre-baked pie shell

Meringue Topping:

4 egg whites

1 pinch cream of tartar

2 tablespoons sugar 6 tablespoons

Preparation

Make the Lemon Filling:

Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Whisk to combine. Stir frequently and bring mixture to a boil. Boil for 1 minute.

Remove from heat and, while whisking briskly, add 1/2 cup of the hot mixture at a time to egg yolks until you have added at least half of the mixture.

Return egg mixture back to the saucepan. Reduce heat to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined.

Pour mixture into pre-baked pie shell. Spoon meringue (see below) over the top while filling is still hot. Meringue should completely cover the lemon mixture. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Make the Meringue Topping:

Whisk egg whites in the bowl of a stand mixer until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

APPLE AND PEAR CRISP

This comes from the Food Network's Ina Garten, of the Barefoot Contessa. This yummy recipe yields 8 servings and can be viewed online at http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe.print.html?oc=linkback. Total Time: 1 hr 25 min; Prep: 30 min; Cook: 55 min; Level: Easy

Ingredients

2 pounds ripe Bosc pears (4 pears)

2 pounds firm Macoun apples (6 apples)

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup old-fashioned oatmeal

1/2 pound (2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

APPLE CIDER POUND CAKE

This comes from Rebecca Franklin, About.com's French Food guide. She writes, “Take one bite of this apple cider pound cake recipe and you'll be transported to the orchard country of Quebec. This deliciously spiced quatre quarts cake was inspired by a drive on La Route des Cidres, in Quebec's Monteregie region, which is dotted with apple orchards, cider houses, and picturesque inns. Serve this tender cider cake with a latte for a mellow, effortless snack.” She ends with, “This apple cider pound cake recipe makes 12 to 14 servings.” Prep Time: 50 minutes; Cook Time: 70 minutes; Total Time: 120 minutes.

This recipe can be viewed online here.

Ingredients

3 cups apple cider

2 tablespoons maple syrup

2 cups sugar

1 1/2 cups butter, room temperature

2 teaspoons vanilla extract

6 eggs, room temperature

3 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground allspice

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

Preparation

Bring the apple cider to a boil in a medium saucepan over medium-high heat. Continue boiling the apple cider for 25 to 35 minutes, until it has reduced to slightly less than 1 cup in volume, about 7/8 cup. Remove the cider from the heat and add the maple syrup; set the mixture aside.

Preheat and oven to 325F. Lightly grease a 10-inch bundt cake pan and set it aside.

Cream the butter, sugar, and vanilla until the mixture is light and fluffy. Add the eggs, one at a time, to the mixture, beating for a few seconds after each addition. Stir together the remaining dry ingredients (flour, spices, baking powder, and salt) and then add half of the dry ingredients to the creamed butter-egg mixture and beat until most of the flour is incorporated.

Add the cooled apple cider-maple syrup reduction to the batter, beat it for 30 seconds, and then beat in the remainder of the dry ingredients. Spread the batter into the prepared pan and bake it in a 325F oven for 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes. Shake it from side to side to loosen the cake from the pan (you should hear and feel a light thumping), and use a small rubber spatula to loosen any stubborn sides. Place a serving platter over the top of the cake and invert it, removing the pan form the top of the cake to allow it to cool completely.

SWEET CORNMEAL MUFFINS

Years ago, I got hooked on Breaking Bread with Father Dominic on (if I remember correctly) the Food Network. Unfortunately, the show has since left the air, at least where I live, although the episodes can still be found here. Check out his website, The Bread Monk, at http://www.breadmonk.com/. Recipe yields 12 muffins.

1 cup milk, at room temperature

1 egg, beaten

1/4 cup solid vegetable shortening, melted

1 cup yellow corn meal

3/4 cup all-purpose flour

1/3 cup granulated sugar

3 teaspoons baking powder

1/2 teaspoon salt

Preheat oven to 400 degrees.

Combine milk, egg & melted shortening in medium bowl; stir to mix. Place cornmeal, flour, sugar, baking powder & salt in a sifter; sift into the milk mixture. Stir until just blended.

Using a 1/4-cup measure, drop batter into lightly greased muffin tins. Bake 15 to 20 minutes, or until tops of muffins are lightly browned. Let cool slightly. Serve warm.

Note: Fr. Dominic writes, “This is one of the few recipes where I would insist on shortening instead of vegetable oil. There is a noticeable decline in taste with oil, more so than with other breads.”

BAKED APPLES

This is a Weight Watcher recipe from several changes ago. At the time, each serving was worth 3 points.

4 apples, small

1 C applesauce, unsweetened

1/4 tsp ground cinnamon

1Tbsp brown sugar

1/4 C water

2 C vanilla nonfat yogurt

1/4 ground cinnamon

4 tsp pecans or walnuts, toasted & chopped

Core apples, leaving bottom intact so they can be filled. Place upright in small glace microwaveable baking dish. Stir applesauce, cinnamon & brown sugar. Spoon mixture into apples. Pour water into bottom of baking dish. Cover dish & microwave at medium for 12-15 minutes until apples are soft. Remove from microwave & allow to cool. Spoon yogurt over each apple, garnish with a sprinkle of cinnamon & toasted pecans or walnuts.