December 2023 Recipes

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EGGPLANT STACKS

Ingredients:
(2) large eggplants, skinned and sliced ¼ inch thick
(3) cups Italian flavored breadcrumbs
(2) eggs beaten
(1/4) cup milk
(2) cups Parmesan cheese
(4) tablespoons chopped parsley
(2) teaspoons dry oregano
(2) cups Ricotta Cheese
(8 oz.) tomato sauce – Prego or other brand
(2 cups) shredded mozzarella
cup olive oil

  1. Mix eggs and milk in a bowl
  2. Mix breadcrumbs, and half the Parmesan cheese, parsley, and oregano in a different bowl
  3. Heat olive oil to medium
  4. Dip eggplant in egg batter and dredge through breadcrumb mixture.
  5. Place eggplant in frying pan and brown on both sides.
  6. Place on paper towels.
  7. Mix/whip ricotta cheese and remaining ingredients (except mozzarella) together
  8. Let the eggplant cool.
  9. Begin stacking.
  • 1 slice of eggplant, top with 1 tablespoon of cheese mixture—spread on eggplant; add another slice of eggplant; top with a spoon of tomato sauce and a tablespoon of mozzarella.
  • Repeat until you have 3-4 slices of eggplant per stack
  • Once assembled, bake in 350-degree oven for 15-20 minutes until cheese melts.

SHRIMP SCAMPI

Ingredients:
(1-2 lbs.) JUMBO shrimp/shelled and deveined (leave tail on or off)
(2) Tbs. Olive Oil
(4) tbs. butter
(4-5) cloves garlic minced
(¼) cup dry white wine or vegetable stock
(2) tbs. lemon juice
(¼) cup chopped parsley
Crushed red pepper if desired

  1. Heat olive oil and ½ of the butter. Sauté garlic 2 minutes
  2. Add shrimp and sauté on one side for 2 minutes
  3. Flip shrimp and pour wine/stock over shrimp, cook 3-4 minutes
  4. Shrimp should be pink.
  5. Add remaining butter, lemon juice, and toss parsley into shrimp (red pepper)
  6. Remove pan from heat.
  7. Can be served over linguini or rice if desired

STUFFED FLOUNDER WITH OR WITHOUT CRABMEAT

(1)  Piece of founder per person (using 6 pieces for recipe)
(1)  Cup chopped crab meat (optional)
(2)  tablespoons butter
(1/4) cup olive oil
(4) lemons for garnish – cut into equal pieces
Zest and juice of (1) lemon
(2) cups breadcrumbs Italian flavored breadcrumbs
(1/2) cup finely grated Parmesan cheese
(¼) cup finely chopped parsley
(4-5) cloves finely chopped garlic
(¼) teaspoon oregano

  1. Rinse flounder and pat dry
  2. Heat oven to 325 degrees
  3. Heat butter and ½ olive oil in sauce pan, add garlic and sauté for 1-2 minutes
  4. Add breadcrumbs, cheese, parsley, oregano (crabmeat if desired) and sauté until blended and if adding crabmeat until cooked
  5. Place 2-3 tablespoons of mixture and spread in middle of flounder. Roll flounder and hold together with toothpick.
  6. Mix lemon zest and lemon juice together and pour over flounder
  7. Bake 15-20 minutes until fish turns white.
  8. Once removed from oven top fish with any remaining stuffing.
  9. Squeeze lemons over fish

FRESH APPLE CAKE, courtesy of Deb Yarmula.

Ingredients:
You will need (3) large mixing bowls, Bundt pan, shallow baking pan
(1) cup chopped walnuts
(3) cups all-purpose flour
(1) tsp. baking soda
(1) tsp. vanilla extract
(1) tsp. ground cinnamon
(3 ½) cups chopped Granny Smith apples – cored and peeled
(2) cups granulated sugar
(1) cup vegetable oil
(3) large eggs

  1. Preheat oven to 325. Coat 10-inch Bundt pan with non-stick spray and lightly floured.
  2. Spread walnuts in a separate pan and toast for about 7 minutes until golden. Cool completely.
  3. In large bowl whisk flour, baking soda, and salt.
  4. In another large bowl combine walnuts, vanilla, cinnamon and 3 cups of the cut apples.
  5. In third bowl beat sugar, oil, and eggs with electric mixer on medium until well blended.
  6. Turn mixer to slow speed and gradually add the flour mixture from bowl 1. Scrape bowl occasionally with spatula. Beat one minute longer or until well combined.
  7. Fold in apple mixture from bowl 2.
  8. Once all ingredients are folded together, spoon batter into bundt pan. Add remaining apples to top and gently press into mixture.
  9. Bake 1 ½ hours or until inserted toothpick comes out clean.
  • Cool on rack. Serve with a big helping of ice cream

SNOWBALLS

Ingredients
(1) Cup butter softened
(½) Cup powdered sugar
(1) tsp vanilla
(2 ¼) Cups flour
(¼) tsp salt
(¼) Cup finely chopped walnuts

  1. Mix well butter, powdered sugar, and vanilla.
  2. Mix in flour, salt, and walnuts until holds together.
  3. Roll into 1” balls.
  4. Place on ungreased baking sheet.
  5. Bake at 400 degrees for 10 – 12 minutes. Dough should be set, but not brown.
  6. While still warm, roll in powdered sugar. Cool. Then roll again in powdered sugar (or gently shake in bag).
  7. Makes 4 dozen.

POUND CAKE

Ingredients:
(1) lb butter
(3 1/3) C sugar
(10) eggs
(4) C flour
(½) tsp salt
(1) T vanilla
(1) tsp lemon extract

  1. Cream butter and sugar.
  2. Add eggs one at a time and beat thoroughly.
  3. Add sifted flour and dry ingredients.
  4. Add flavorings.
  5. Beat 15 minutes.
  6. Bake in greased tube pan.
  7. Bake 300 degrees for 2 hours or 325 1 ½ hours

NO BAKE RASPBERRY CONFECTIONS (aka RUM BALLS)

5 ½ Cups chocolate graham cracker crumbs
1 Cup finely chopped pecans
1 Cup raspberry preserves
12 oz chocolate mini morsels
2 T dark rum
1 Cup sifted powdered sugar

  1. Combine first 5 ingredients in large bowl, stirring well.
  2. Shape mixture into 1 ¼” balls.
  3. Roll balls in powdered sugar.
  4. Refrigerate in tightly covered container for up to a week.
  5. Makes 5 dozen

CRANBERRY CRUMBLE PIE BARS

Ingredients
(3) cups all-purpose flour (spooned & leveled)
(1) cup granulated sugar
(1) teaspoon baking powder
(1/4) teaspoon salt
(1) teaspoon ground cinnamon
(1) cup unsalted butter, cold and cubed
(1) large egg
(1/4) cup milk
(2) teaspoons pure vanilla extract
optional: 1/3 cup sliced almonds

CRANBERRY FILLING

(4) cups fresh or frozen cranberries (do not thaw)
(3/4) cup  granulated sugar
(1) Tablespoon cornstarch
(2) teaspoons orange zest
(1) Tablespoon  fresh orange juice

ORANGE ICING (OPTIONAL)

(2) Tablespoons  fresh orange juice
(1) cup  confectioners’ sugar

Instructions

  1. Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.
  2. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Add the cubed butter and cut in the butter until all the flour is coated and resembles pea-sized crumbles. (This takes at least 5 minutes.)
  3. Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand.
  4. Set 2 cups of the crumble mixture aside. Pour the remaining 4 cups into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly. Set aside.
  5. Cranberry Filling: Mix all of the cranberry filling ingredients together. Spread over the crust. Sprinkle the remaining crumble mixture all over the cranberries. Sprinkle the almonds on top.
  6. Bake for about 40-50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack.
  7. Make the icing and cut into squares: Whisk the icing ingredients together. Add more orange juice to thin out, if desired. Drizzle over cooled bars, then cut into squares.
  8. Cover and store leftover cranberry bars (with or without icing) at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for three months.
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