CHICKEN WITH RICOTTA CHEESE
2 medium onions, chopped finely
2 10-oz. packages of chopped spinach, drained thoroughly
2 Tbs. butter
2 lbs. whole-milk ricotta cheese
2 eggs, beaten
½ bunch parsley mixed with other fresh herbs
Salt, pepper and nutmeg to taste
16 small chicken breast halves, boned, with skin on, tenderloin removed
Sauté onions in butter until tender, stir in drained spinach and other seasonings. Chill. Raise skin on one side of chicken breast and put a generous layer of filling (ricotta mixed with eggs) on the flesh. Stretch skin over and put in buttered pan. Butter tops, add nutmeg and cook 30 minutes in 375°F. oven until just firm. Slice or serve whole with fresh vegetables at room temperature or chilled.
SCONES
1 c. sour cream
1 egg
1 tsp. baking soda
4 c. all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
¼ tsp. salt
½ tsp. cream of tartar
1 c. butter
1 c. dried fruit (cranberries, blueberries, raisins, craisins)
Blend sour cream and soda. Mix the dry ingredients. Cut in butter. Stir the sour cream and egg into the dry ingredients. Mix well but don’t over-mix. Add the dried fruit. Roll out on floured wax paper and cut into desired shapes. Bake at 350°F. about 12-15 minutes on slightly greased pan. Brush with cream/milk when taking out of oven and sprinkle with cinnamon/brown sugar mix if desired.
BROWN SUGAR COOKIES
1 c. butter, softened
½ c. packed brown sugar
¼ c. granulated sugar
1 tsp. vanilla
2¼ c. all-purpose flour
½ tsp. salt
Combine the butter, sugars, and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour and salt. Form the dough into a ball. Roll out or form little balls with hand. Bake at 300 degrees on ungreased cookie sheet for 20-25 minutes until golden brown. Remove from oven and brush with the frosting while warm.
Frosting
¾ c. packed brown sugar
¼ c. butter
1¼ c. powdered sugar
1-2 Tbs. half-and-half or evaporated milk
1 tsp. vanilla
Blend ingredients together until smooth.
ZUCCHINI BREAD
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
1½ tsp. cinnamon
¾ c. finely chopped nuts
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla
2 c. grated zucchini (can peel or not peel)
1 8-oz. can crushed pineapple
Sift together the dry ingredients. Beat the eggs, oil, and sugar together. Stir these into the dry mixture along with the zucchini and pineapple. Mix well. Bake at 350°F. about 1 hour 10 minutes. Makes 2 loaves.
LEMON-LIME TEA CAKES
1 stick soft unsalted butter
2/3 c. sugar
1 tsp. lemon zest
1 tsp. lemon juice
1 tsp. lime zest
1 tsp. lime juice
2 large eggs
1 c. flour
¼ tsp. salt
Glaze
2/3 c. water
2/3 c. sugar
1 lemon, sliced very thinly
Spray mini muffin pans with oil. Using electric mixer, mix butter, sugar and zests until creamy on low speed. Add juices and eggs. Add flour and salt and beat until well blended. Place 1 Tbs. of batter into each oiled tin. Bake at 350°F. for about 15 minutes. Edges should be light brown and toothpick inserted in center should come out clean. Leave in pans.
Glaze: Boil water and sugar for 5 minutes then add lemon slices and simmer until they become translucent and syrup thickens. Poke holes in cakes with a toothpick and drizzle ½ tsp. syrup over each cake while still warm. Tops can be decorated with small pieces of candied lemon slices. Cool in pans, then on wire racks.
FRUIT RUGELACH
Crust
2¼ c. flour
1 c. butter, cut into small pieces
8 oz. cream cheese, cut up
½ tsp. salt
Filling
2 c. apricot preserves
1 c. chopped, toasted almonds
Topping
3 Tbs. sugar and 2 tsp. cinnamon mixed together
Make dough for crust and divide into 8 portions. Shape into balls, wrap and refrigerate at least 1 hour. On a floured surface, roll out each ball into an 8-inch circle. Leaving a plain area in the center, spread ¼-c. preserves covering dough and then sprinkle 2 Tbs. almonds over preserves. Cut each circle into 8 wedges. Roll up starting at wide end. Curve into crescent shape. Place on lightly greased tin and sprinkle tops with cinnamon/sugar mixture. Bake at 375°F. for 15 to 20 minutes or until golden. Cool on wire racks. Makes 5 dozen.
SWEDISH CREAM
1 c. half-and-half
½ c. sugar
½ Tbs. unflavored gelatin
1 c. sour cream (not low fat)
½ tsp. vanilla extract
½ tsp. almond extract
In a saucepan, combine first three ingredients. Cook over low heat stirring until gelatin dissolves. Cool slightly. Add sour cream and flavoring extracts. Pour into serving dishes and refrigerate. Garnish with raspberry sauce, a raspberry and fresh mint. Serve with a small “taster” spoon.