(from the kitchen of Jessica Wemett)
8 whole lemons
2 1/2 cups granulated sugar
2 cups (4 sticks) butter
8 whole large eggs, beaten
Finely grate the zest of the lemons into a medium saucepan. Squeeze juice from the lemons. You should have around 1 1/2 cups of juice. Add lemon juice to the saucepan, along with the sugar. Cut butter into small pieces and add to the pan. Set the pan over low heat, and stir until the butter has melted and the sugar has dissolved. Strain eggs through a fine-mesh sieve into the lemon mixture. Cook for 10-15 minutes, stirring constantly. As the mixture begins to steam, it will thicken, take on a creamy consistency, and coat the back of a spoon. When lemon curd is thick and creamy, remove from the heat. Fill hot sterilized jars with the lemon curd to within 1/8 inch of rims. Wipe rims clean and top with hot lids. Screw bands onto the jars until finger tight. Process jars in a hot water bath (212 deg F) for ten minutes. Remove jars immediately and set upright on a clean towel, or wooden surface, away from drafts. Let jars sit undisturbed for 12 hours. Check for proper seals. Label the jars and store in a cool, dry place for up to a year. Makes 7 half-pint jars.
(For a printable version, click here)
(from the kitchen of Lei Wai)
2 Cups, plus 4 TSP, all-purpose flour, divided
1 Cup butter, softened
½ Cup powdered sugar
1½ Cups sugar
2/3 cup freshly squeezed lemon juice (not bottled) approx. 2 – 2 ½ lemons
1 TSB grated lemon rind
1 tsp baking powder
Preheat oven to 350F
Combine 2 cups of flour with butter and powdered sugar, mix with chopsticks or spoons until mixture looks like coarse meal. Press into the bottom of a 13×9-in baking pan. Bake 20 to 25 minutes
Beat eggs with a mixer, add sugar, blend well. Add lemon juice and lemon rind; beat well. Add baking powder and remaining flour; beat well. Pour over hot crust (do not let it cool). Bake another 30-35 minutes. Sprinkle top with additional powdered sugar. Serves 24.
Chicken Salad Croissant Sandwiches
(from the kitchen of Kathy Ma)
Purchase a package of Southwest Chicken Salad at Costco – you find it in the deli section
Add 3 stalks of diced celery
Add 1 c. chopped craisins
Add 1 c. chopped nuts (pecans)
Mix everything together and spread on croissants or bread.
(For a printable version, click here)
Carrot-Raisin Tea Sandwiches
(From the kitchen of Susie Quon
original recipe from What’s Cooking America)
Yields: 8 whole sandwiches
Prep time: 10 min
1 cup grated carrots
8 ounces (1/2 can) prepared cream cheese frosting
8 ounces cream cheese, softened
1/4 cup finely chopped walnuts or pecans
4 slices cinnamon raisin bread*
*Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
- In a medium bowl, combine grated carrots, cream cheese frosting, cream cheese, and chopped walnuts or pecans.
- Spread one side of two slices of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with the remaining two bread slices.
- Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
- Yields 2 whole sandwiches or 4 halves or 8 fourths.
Making Sandwiches Ahead of Time:If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
Chocolate chip date cake
(From the kitchen of Tanya Chen)
1 cup of chopped dates
1 cup boiling water
1 tsp baking soda
Mix together and allow to cool
Preheat oven to 350 degrees.
Mix together in a large mixing bowl the following ingredients:
1 cup sugar
2 tbsp of cocoa powder
1/2 tsp of salt
1 cup of vegetable oil
1 tsp of vanilla flavoring
Beat until smooth then gradually add 1 3/4 cup of flour and the date mixture from above and beat for another 30 seconds. Pour into 9 x 13 baking dish or into muffin cups. Before baking sprinkle 1/2 cup of sugar over the top of the batter then do the same with 1/2 c of chopped nuts and 1 cup of chocolate chips. Bake large cake for 35 to 40 minutes. Bake cupcakes for 26 minutes.
Cake can be served warm or cold.
Chilled green tea and honeyed cantaloupe soup
(From the kitchen of Trudy Snell)
- 3/4 cup cold water
- 1 green tea bag
- 6 cups cubed cantaloupe (about 1 medium)
- 3/4 cup plain fat-free yogurt
- 1/4 cup apricot nectar
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 1 teaspoon lime juice
- 6 tablespoons plain fat-free yogurt
- Lime peel twists
1. In a small saucepan bring the water just to boiling. Remove from heat. Add tea bag to hot water; steep for 2 minutes. Remove and discard tea bag.
2. In a food processor or blender combine half of the cantaloupe, half of the 3/4 cup yogurt, and half each of the apricot nectar, ginger, honey, lime juice, and brewed tea. Cover and process or blend until smooth. Transfer to a large bowl. Repeat with the remaining half of the ingredients. Stir into processed mixture in bowl. Cover and chill soup in the refrigerator for at least 2 hours.
3. Ladle soup into chilled bowls. Garnish each with 1 tablespoon yogurt and a lime peel twist.
Nutrition Facts (Green Tea and Honeyed Cantaloupe Soup)
- Servings Per Recipe 6,
- cal. (kcal) 99,
- chol. (mg) 1,
- carb. (g) 22,
- fiber (g) 2,
- sugar (g) 21,
- pro. (g) 4,
- vit. A (IU) 5394,
- vit. C (mg) 61,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 63,
- Potassium (mg) 577,
- calcium (mg) 111,
- iron (mg) 1,
- Fruit () 2,
- Lean Meat () 1,
- Mark as Free Exchange () 0,
- Carb Choice () 2,
- Percent Daily Values are based on a 2,000 calorie diet
Strawberry blueberry coconut scones
(From the kitchen of Menie Lee)
Makes 8. Takes about 50 min. to make. Best served the day they’re baked.
1 3/4 cups all-purpose flour
1 cup sweetened flaked coconut
1/4 cup sugar
1 Tbsp baking powder
1 Tbsp grated lemon peel
1/2 tsp salt
3/4 cup heavy cream
2 large eggs
1 c. fresh strawberries, diced
1 c. fresh blueberries
2 Tbsp sugar
Good with: softly whipped cream and sprinkling of coconut. Serve with lemon curd and Devonshire cream.
1. Heat oven to 375F. Coat a large (14-in) baking sheet with nonstick spray.
2. Mix first 6 ingredients in a large bowl. In a small bowl, use a fork to blend cream and eggs. Pour over flour mixture, add strawberries and stir just until mixed and dough clumps together. Scrape onto center of prepared sheet. Pat into a 9-in. round (dough is very sticky). Sprinkle with the 2 Tbsp sugar. Coat a long knife with nonstick spray; cut round into 8 wedges (don’t separate wedges).
*Bake in a greased muffin pan or drop the dough one large tablespoon at a time to make individual scone rounds, instead of the one large round.
3.Bake 30 to 35 minutes until puffed and well browned and a wooden pick inserted in center comes out clean (berries will caramelize on baking sheet).
Serve warm or at room temperature. 290 calories per scone. Enjoy!