Farmer Sausage Borscht for a Crowd

This is another hearty thick soup that I made for our small church group. It is both economical and perfect to pair with some buns and a salad. You will need a large stock pot that holds 12 liters. It can be made a day in advance, refrigerated and then warmed very slowly over low heat so as to avoid scorching the bottom.

• 1 1/2 rings smoked farmer sausage or 3 pounds of other smoked mild sausage
• 2 jumbo onions diced fine
• 12 medium potatoes, peeled and diced
• 10 carrots, peeled and sliced
• 2 - 28 ounce cans diced tomatoes
• 2 tablespoons "Better than Bouillon" vegetable base (look by the bouillon cubes)
• 1 tablespoon salt
• 2 chili peppers diced fine (I used fresh but you can use 2 teaspoons of dried chili peppers)
• 2 medium cabbages, quartered and sliced about 1/4 inch thick
• 1 packet of fresh dill weed (in the produce section) chopped fine

1. Brown the farmer sausage and onion in your very large stock pot until nicely browned.
2. Add 2 cups of water to de-glaze the bottom of the pot and simmer for 10 minutes while you prepare vegetables.
3. Add all the rest of the vegetables and seasonings but the cabbage and dill weed in order.
4. Stir well.
5. Add the cabbage last,  filling your pot up two inches from the top.
6. Add water to come level with the top of the cabbage.
7. Bring to a boil and add in the chopped dill weed.
8. Simmer  and stir occasionally on low heat for 4 hours.

Serves 25

Coconut Meringue Sheet Pie

If you are wondering what to make for your family gathering dessert over Christmas, consider this large creamy coconut cookie sheet dessert that will feed 20 generously or it can be cut to feed 25 or 30.  It's best on the day it is made but it can be made first thing in the morning and chilled until ready to serve. 

Coconut Shortbread Crust

• 2 cup flour
• 4 tbsp sugar
• 1/2 cup fine unsweetened coconut
• 1 cup butter, melted

1. Mix together with a fork and press into a 13 X 18 X 1 cookie sheet. 
2. Bake @350º for 14 - 20 minutes or until lightly browned. Cool.

Coconut Cream Filling

• 1 1/2 cup sugar
• 3 1/3  cups / 2 400 ml cans unsweetened light coconut milk
• 2 cups milk
• 2/3 cup  whipping cream
• 1/2 cup cornstarch
• 12 egg yolks (reserve whites for meringue)
• 1 tsp salt
• 1 cup fine unsweetened coconut
• 1 tablespoon vanilla
• 4 tablespoons  butter

1. Combine sugar, coconut milk and regular milk and cream in a medium saucepan.
2. In a separate bowl combine, egg yolks, cornstarch and salt. Whisk till frothy and well combined.
3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Slowly pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
4. Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. 
5. Stir in coconut, vanilla and butter. Stir well.
6. Pour hot filling into prepared baked crust.  Make meringue immediately and put over hot filling.

Meringue Topping

• 12 egg whites
• 1 cup sugar
• 1/2 cup fine unsweetened coconut

1. Beat egg whites until frothy.  Slowly add sugar and continue to beat until stiff peaks form.
2. Spread evenly over hot filling.
3. Sprinkle with coconut. 
4. Bake in 325 F. oven until lightly browned.
5. Allow to cool to room temperature and then chill until ready to serve, about 4 hours.

Strawberry Sheet Pie

Strawberry season is right around the corner so I thought I would share another dessert that serves 20 good sized pieces or up to 30 smaller ones.  Make the pastry for the crust a day ahead and you will have half the work finished for the day of your party.   You'll only need half of the pastry. .the other half can be wrapped in two separate discs and frozen for double pie or two single pies.

   

Dorothy's Pastry

• 5 cups flour
• 4 teaspoons brown sugar
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 pound Lard  (not shortening)   ( I use Tenderflake brand)
• 1 egg and 1 tablespoon white vinegar and enough COLD water to make 1 cup

1. Put the dry ingredients in a very large bowl.
2. Stir it up with a pastry blender to evenly spread the ingredients through the flour.
3. Cube the lard and cut it into the flour mixture until it is the size of oatmeal.
4. Drizzle the water/egg/vinegar mixture over all the dry ingredients and stir with a fork until a shaggy dough forms.
5. Dump it onto a pastry mat and pull together to form a large ball.  Don't over mix.
6. Divide the pastry in half.  Divide half into two parts so that you will have three pieces all together.
7. Wrap the three pieces separately in plastic wrap.  Chill.
8. Preheat oven to 400 F.
9. For this dessert, take the large piece of pastry and roll it onto a floured pastry mat or well floured counter large enough to come up the sides of a 13 X 18 X 1" cookie sheet.  Roll the pastry up onto your rolling pin and transfer to the cookie sheet.  Trim the edges along the top of the cookie sheet.
10. Prick the dough with a fork every couple of inches and line the pastry with foil, pressing firmly onto the pastry, covering it all. ..extra does not need to be trimmed.
11. Bake 10 minutes and then remove the foil and bake until evenly browned.  Do not underbake ..you want the pastry nice and crisp.  Cool for an hour before adding the first layer.

Cream Cheese Layer

• 2 - 8-ounce packages cream cheese
• 1/2 cup white sugar
• juice of half a lemon
• 2 tablespoons instant vanilla pudding powder
• 1/2 cup heavy whipping cream

1. Beat the softened cream cheese together with the remaining ingredients and carefully spread evenly over the cooled pastry crust.

Strawberry Filling 

• 4 pounds strawberries diced (it makes it easier to cut nice slices if the strawberries are diced to about 1/4 inch pieces
• 3/4 cup white sugar
• 1/3 cup cornstarch
• 2 cups water
• 1 small package strawberry gelatin

1. Combine the sugar, and cornstarch in a large pot and stir to blend the cornstarch with the sugar.
2. Add the water and bring to a boil, stirring the whole time.
3. Add the package of gelatin and stir.
4. Add the diced strawberries to the pot and allow to cool for to room temperature.
5. Spoon the filling over the cream cheese layer and chill.

Beat 2 cups whipping cream, 1/2 cup sugar and several packages of whipping cream stabilizer or several tablespoons of vanilla instant pudding.  Using a pastry bag with a large star tip decorate and then slice and serve.

Irish Meatball Stew for a Crowd

Happy St. Patricks Day.  I haven't a speck of Irish blood in me but I enjoy a good pot of stew and my nephew married a little Irish girl. ..so that is good enough reason to make some Irish Stew for me.

I put this one together for our pastorate a few weeks ago.  Don't be put off by the task of making a large number of meatballs.  They can be made a day or two in advance and refrigerated until you are ready to use them.

It will serve 25 - 30 with a salad and some crusty buns.

Meatball Ingredients

• 5 pounds ground beef
• 3 eggs
• 1 1/2 cups panko crumbs
• 3 tablespoons minced garlic
• 1 cup grated Parmesan cheese or other hard cheese
• 1 large onion, minced fine
• 3/4 cup whipping cream
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 1 tablespoon salt
• 1 tablespoon pepper

1. Preheat oven to 375 F
2. Combine all the meatball ingredients in a large bowl or a large pot if necessary using your hands.
3. Line two rimmed cookie sheets with parchment paper.
4. Roll meatballs about 1 1/2 inches and lay side by side onto the cookie sheets.
5. Bake for about 20 minutes or until browned.

Stew Ingredients

• 2 large onions, diced
• 2 heaping tablespoons minced garlic
• 24 ounces button mushrooms, quartered
• 5 pounds small potatoes cut into chunks
• 10 large carrots peeled and cut into chunks
• 1 head of celery cut into chunks
• 2 pounds green beans cut into chunks
• 2 cartons beef broth 900 ml size
• 1/4 cup brown sugar
• 1 tablespoon Worchestire sauce
• 1 can Guinness beer (you could substitute additional beef broth for the wine and beer but these ingredients make a difference in the complexity of the flavour)
• 1/2 cup red wine
• 1/4 cup cornstarch
• fresh ground salt and pepper to taste after it has finished roasting

1. In a very large roaster, layer the vegetables and meatballs.  If you do not have one roaster large enough you can divide it all between two and adjust the roasting time as it will cook faster.
2. Combine the red wine and the cornstarch and set aside until 1 hour before the stew is finished.
3. Combine the remaining ingredients and pour over the top.
4. Bake at 350 covered for about 3 hours. Stir in the cornstarch and red wine and cook one more hour. (Stir it once each hour to  ensure that it roasts evenly.)

Carrot Cake for 30

One of the first things that I would encourage you to do if you are doing a lot of baking for a large crowd would be to invest in a proper pan.  I have an 11 X 15 straight sided light-colored aluminum pan that serves  30 pieces.  You could probably divide it in half and bake it in two 9 X 13 pans but the cake would not be as deep nor would it bake as evenly flat on top.  Carrot cake can be baked the day ahead which just allows the flavors to blend and gives you a bit more of a breather when you are preparing for a larger group.

Cake ingredients

• 5 cups grated carrots (about 8 medium sized)
• 2 19 ounce/ 540 ml pineapple chunks, drained
• 6 eggs  or to equal 1 1/3 cups  (this is important as in this quantity egg size makes a difference
• 1 1/4 cups canola oil
• 1 cup white sugar
• 1 1/2 cup brown sugar (packed)
• 4 cups flour
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 3 teaspoons cinnamon
• 2 teaspoons salt

Icing ingredients

• 1  8 ounce package cream cheese
• 2 tablespoons maple syrup
• 2 tablespoons egg white powder
• 4 cups icing sugar

1. Preheat oven to 350 F  (you will turn it down for baking)
2. Use a food processor to grate carrots if you have one or grate the carrots with a medium sized grater and set aside.
3. Put the pineapple in the food processor and pulse until it is mushy.  (if you do not have a food processor you could use crushed pineapple but the quantity in the can would be different so rather use 2 cups well drained crushed pineapple). Set aside
4. Line your pan with parchment paper and bring up the sides on two of the sides if you want to remove from pan.  Do not grease the remaining sides .. cakes cannot crawl up a greased side.
5. In a large bowl whisk together the dry ingredients.
6. In another large mixing bowl, combine the eggs, and sugars and beat until light.
7. Add oil and beat until thick.
8. Add the dry ingredients and mix just until moistened.
9. Add the carrots and pineapple and stir until well combined.
10. Spread evenly in the pan.
11. Put in the oven on the center rack and turn the oven down to 325.
12. Bake 50 minutes or until a toothpick tests clean in the center of the cake.
13. Let cool and then remove from pan if the cake is to be decorated for display.

To make the icing

1. In a large mixing bowl combine all the ingredients and mix on low until just combined and then beat until light.
2. Spread on cake and then refrigerate.

If you want to make the cake ahead but don't have refrigerator room for your party, only spread icing on an hour before serving. 

To decorate sprinkle with 2 cups crushed walnuts if desired.  This is a perfect topping.  It cuts the sweetness of the cream cheese icing and covers up the imperfect spreading of icing.

Pumpkin Chiffon Cake for a Crowd

Wondering what to bring for your family pot luck gathering for the dessert?

If you are looking for a switch up from pies...try this cake.    The cake will cut comfortably into 35 pieces.

This recipe may look labor intensive but the cake can be baked 1- 2 days ahead.  The baked cake can be filled and decorated and refrigerated the day before your event. 

Preheat oven to 325 F.  Line a 15 X 11 X 2 cake pan with parchment paper with the sides hanging over on the two long sides.  This will make removing the cake much easier and fool proof.

Dry Ingredients

•  1 1/2 cup white sugar
• 1 cup brown sugar
• 3 cups cake flour
• 2 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg

1. Measure all the dry ingredients above through a large sieve into a large mixing bowl. 
2. Use the sieve to dip into the bowl and shake it through several times.  You won't get all the dry ingredients through again but it helps to aerate and lighten the flour and sugars and at the same time combines them all well.
3. Set aside.

Wet Ingredients

• 14 eggs
• 1 teaspoon cream of tartar
• 1 cup vegetable oil
• 1/2 cup maple syrup
• 2 teaspoons maple flavoring
• 1/2 cup water
• 1 1/2 cup canned pure pumpkin (398 ml)

1. Separate 10 eggs.  Separate them into two bowls. Put the yolks into a medium mixing bowl and the whites into a large mixing bowl. Use a small bowl to put the whites into after separating and then one by one. .add the egg whites to the large bowl of egg whites.  If you get even a speck of yolk in that large bowl of egg whites. ..they will not whip up stiff.
2. Whip the egg whites and the cream of tartar until stiff with beaters.  They should hold a stiff peak.  Don't beat them until the start to break down.
3. In the bowl with the egg yolks, add the remaining 4 eggs and the remaining wet ingredients and beat until well combined.

Combining Wet and Dry

1. Add the egg yolk mixture to the dry ingredient bowl and stir until well combined.
2. Use a large spatula to fold the egg whites into the batter.  You might have some streaks left. .which is better than over mixing. 
3. Pour into pan and bake about an hour.  Test the cake by sticking a toothpick in.  The cake should be browned and the toothpick should come out clean.
4. Allow to cool on a wire rack.

Butterscotch Filling

• 3/4 cup brown sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 2 beaten eggs
• 3 cups milk
• 1/4 cup butter
• 2 tablespoons spiced Rum or 1 teaspoon vanilla

1. Combine the brown sugar and cornstarch and salt in a large microwave-safe measuring cup.
2. Add the beaten eggs and a bit of the milk and stir well.
3. Add the remaining milk and microwave until bubbly and thick.  Stir every few minutes.
4. Add the flavoring and the butter and stir until the butter melts. 
5. Place a piece of plastic wrap over the surface of the filling so that it doesn't form a skin
6. Allow to cool to room temperature.

Butterscotch Whipped Cream Frosting

• 3 cups heavy cream for whipping
• 1/3 cup white sugar
• small package instant butterscotch pudding mix

1. In a large mixing bowl, beat the whipping cream adding the sugar until frothy. 
2. Add the instant pudding mix slowly and then beat until stiff peaks form.

Assembling the Cake

1. Using the parchment paper, lift the cake out of the pan. Use a long serrated knife to cut through and remove the top.
2. Place the bottom half of the cake back in the pan for easy transport or place on a large tray.
3. Spread the cooled filling over the cake and put the top half back over.
4. Spread the Butterscotch Whipped Cream Frosting over the cake.
5. Garnish with 1 cup of crushed walnuts if desired.
6. Garnish with Dulce de Leche Drizzle or Purchased Butterscotch Sauce when you serve the cake.

Dulce de Leche Drizzle

• 1 can sweetened condensed milk
• 1/2 teaspoon sea salt

1. Pour the sweetened condensed milk into a deep glass or non-metal oven proof flat dish.
2. Stir in the salt.
3. Cover the edges tightly with aluminum foil.
4. Place the dish in a large roasting pan and add water into the roasting pan up to about half the depth of the pie plate.  Check the roasting pan halfway during the cooking process and add additional boiling water to the pan if it is boiling dry.
5. Bake in a 425 F oven about an hour and a half or until the condensed milk has developed a beautiful caramel color.
6. Allow to cool and while pourable...pour into a container that has a squirt top for garnishing your cake.
7. Warm in a hot water bath before drizzling.

Apple Pineapple Salad

Today's recipe is a fresh tasting fruit salad that we have often enjoyed at our extended family gatherings. It goes amazingly well with a turkey and/or ham dinner. You can prepare this the night before the dinner or in the morning of and it keeps well for days.

Ingredients:

• 6 - 8 apples
• 1 14oz can pineapple tidbits
• 2 cups pineapple or pineapple/orange juice
• 1/2 cup sugar
• 3 Tbsp cornstarch

Method:

1. Pour pineapple tidbits, along with the juice, into a large bowl.
2. Peel and chop apples into tidbit size, adding to the pineapple tidbits as you chop. Stir in between to allow pineapple juice to coat apples. The juice will keep the apples from going brown.
3. In a small pot, bring 1 cup pineapple juice to boil. In the meantime, shake sugar, cornstarch and 1 cup juice in a tightly covered container, then add to boiling juice, stirring until thick and smooth. Allow to cool.
4. Pour chopped fruit through colander, then mix with sauce. Chill to serve.



 

Flash Back Friday ~ Cookie Sheet Cherry Platz

For Flashback Friday I decided to bring back this recipe that a friend shared with me a long time ago. It's still one of my favorites. Once I tasted it I knew it was a keeper. It is a large recipe, perfect to bring to family gatherings or potlucks.

• 1 cup butter
• 1 1/2 cups white sugar
• 4 large eggs
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 can cherry pie filling (I used 1 1/2 cans, I like more filling but 1 can works fine too)

1. Cream together butter and sugar, add eggs and beat well. Add flavorings.
2. Stir in flour and baking powder and mix until well combined.
3. Spread half the batter into a greased 12" x 17" pan. Put pie filling over base and using a spoon drop other half of the batter over filling. This dough is fairly thick so it doesn't really spread well over top, if you drop it by spoonfuls you get a pretty effect with the cherry pie filling peeking through.
4. Bake in a 350º oven for 30 to 35 minutes. Top should be slightly golden in color.

Glaze:

• 1 cup icing sugar
• 1 teaspoon lemon juice
• Enough hot water for drizzle consistency.

1. Drizzle over warm platz.

Large Basic Platz Mix

This Platz mix can be used as a base mix for near any kind of fruit Platz, muffin mix or coffee cake. Having the dry ingredients pre-mixed with the butter is a time saver when you need to make something quick for coffee or dessert. This amount makes about 13 cups of mix and will yield about 4 recipes, depending on what you make. The total recipe would serve 48 - 50. For more variations on how to use this mix check here.

Ingredients:

• 8 cups flour (I use unbleached)
• 3 cups sugar
• 1/4 cup baking powder
• 1 tablespoon baking soda
• 1 teaspoon salt
• 2 cups cold butter

Method:

1. In a large bowl, mix dry ingredients and use a grater to grate in the butter, like cheese.
2. Stir well, if too chunky, use pastry blender to stir and finish it up.
3. Store in refrigerator for up to three months.

 For Basic Platz:

• 3 cups mix
• 1 egg
• 3/4 cups buttermilk
• 1 - 1 1/2 cups sliced fruit
• crumbs made from 1 cup mix and 2 - 3 Tbsp cream

1. In a small bowl, whisk egg with fork and add buttermilk. Add to dry mix in a larger bowl , stirring with a fork until blended.
2. Spread into greased 9x9 inch pan and cover with sliced plums, apricots, apples or finely chopped rhubarb. Sprinkle with about 2 Tbps of sugar if desired or cinnamon sugar for apples.
3. Top with crumbs using your hand to mix them.
4. Bake at 350 F for 35 - 40 minutes.

Flash Back Friday ~ Cream Puff Dessert

This cream puff dessert is quite a popular dessert. It serves a crowd and some will want to come back for seconds so you probably won't end up with any leftovers. My sister shared this recipe with me many years ago and I have shared it with many as well. It's like cream puffs but in a pan.

Base:

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 5 eggs

1. In a medium sized saucepan bring water and butter to a boil.
2. Mix flour into water and butter mixture and stir until the flour is mixed in and it forms a ball. Remove from heat.
3. Add eggs, one at time and beat until smooth and satiny. This is a bit of a workout on the arm so if you have someone else in the house ask for a hand, or would that be an arm. I use my electric hand held mixer.
4. Spread on a large greased cookie sheet, one that has edges. My pan size is approx 13 inches x 17 inches.
5. Bake in a 425º for 15 to 20 minutes until golden in color.
6. Once baked it will have a bumpy look, don't worry, that is how it should look. With your hand, very gently press those down those bumps just a little. They will deflate on their own a little as well.
7. Cool.

Filling and topping: 

• 1 / 250 g (8 oz) package cream cheese
• 1 box, 153 g (6 serving size) instant vanilla pudding
• 1 3/4 cups whipping cream (whipped and sweetened, I made a small change from the original recipe, instead of 1/3 cup icing sugar I used 3 tablespoons icing sugar and 2 teaspoons vanilla)
• Chocolate sauce for drizzling

1. Beat softened cream cheese until smooth and creamy.
2. Prepare pudding as per box instructions.
3. Whisk together pudding and cream cheese until smooth, spread on cooled base.
4. Top with whipped cream and drizzle with chocolate sauce. Drizzle chocolate sauce in lines up and down the length of the pan then the opposite way to give you that wavy look. Refrigerate till serving time.
5. This is delicious as is but you can add bananas or other fresh fruit if you desire which would be added before the whipped cream.

Sweet and Sour Meatballs for a Crowd

When we meet with our care/community group we often begin with an organized pot luck dinner. Recently, as I pulled out the roaster full of meatballs, I thought I'd share this as an example of a recipe that is easy to multiply to serve a large group. One person brought a slow cooker full of rice, others brought salad, buns and dessert.

Meatball Ingredients for about 120 - 130 meatballs

• 3 pounds fresh lean ground beef
• 2 cups bread crumbs
• 2 eggs
• 4 tablespoons ketchup
• 1/2 cup milk or water
• 2 teaspoons fine dried onion flakes
• 2 1/2 teaspoons salt
• pepper
• 1/2 cup Parmesan cheese
• 2 tablespoons oregano

1. In a large bowl mix all ingredients well by hand. If you find it dry, you can add some more milk or water. 
2. Shape into 1 inch meatballs. You can use a mini scoop. 
3. Bake on foil or parchment paper lined cookie sheets for 15 minutes at 400° F. If you've made them a bit larger, bake 20 minutes. 
4. If making ahead, cool and freeze according to the meals you have planned.

Sauce:

• 4 small cans (14 oz / 398 ml) pineapple tidbits
• 3 cups pineapple juice
• 1 1/2 cups ketchup
• 1 cup brown sugar
• 1 cup vinegar
•  2/3 cups soy sauce
• 3 teaspoons dry mustard
• 2/3 cups flour
• 2 cups water

1. Drain pineapple tidbits, reserving the juice. Add enough water to juice to make 3 cups. Set aside.
2. Place meatballs and drained pineapples into large roaster.
3. In a medium bowl, combine the ketchup, sugar, vinegar, soy sauce, mustard and juice. In a container with a lid, shake to blend flour and 2 cups water before adding to the sauce.
4. Pour sauce over top of meatballs and bake, covered, for about 1 1/2 - 2 hours at 325° F. until it has cooked and sauce is thickened. If you need more liquid, add another cup of water. You can transfer the cooked meatballs and sauce to a large slow cooker to keep warm. You can also put it all in all slow cooker on high for several hours, until it bubbles and then turn to low setting. Serves 16 -18

For a small family size recipe check here  (you'll have to scroll down a bit) 

Apple Crisp Muffin Cups

These apple crisp muffins are a nice treat when you need a 'picker upper', they go great with a cup of coffee. They freeze well and are quick to thaw for that work or after school snack, dessert, or even breakfast. Enjoy them plain or top with caramel sauce and a dollop of whipped cream if you want to serve them for dessert. In any case they are a neat little hand held mouthful or two of goodness.
This is a large recipe. Handy for extra in the freezer.

Apple filling:

• 6 medium/large McIntosh apples, peeled, cored and cut in small chunks
• 2 tablespoons sugar
• 1/4 cup water
• 3/4 teaspoon cinnamon

1. In a medium sized saucepan mix ingredients together and cook just until apples turn tender,  3-5 minutes. Set aside.

Muffin cups:

• 2 cups oats, I used old fashioned oats
• 2 cups flour
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 1/2 cups cold butter, cut in cubes

1. Whisk together oats, flour, brown sugar, and cinnamon.
2. Add butter cubes and using pastry blender cut butter into dry ingredients until it looks like coarse crumbs.
3. Place heaping tablespoons of crumbs in each mini muffin cup, press into bottom and up the sizes to the top. I used mini muffin pans.
4. Spoon 2 teaspoons apple filling into each muffin cup
5. Bake in a 350º oven for 25 minutes, allow to cool in pan then remove carefully and serve. Place remaining muffin cups in a tightly covered container and freeze.
6. Yield: 48 mini muffin cups

White Chili ~Flash Back Friday

This is a tasty chili that will feed a crowd. Plan ahead because you need to soak the beans overnight. I first posted this recipe in early 2012 and you can find the original post here. This recipe originates from the Junior League of Seattle.

Ingredients:

• 1 pound Great Northern white beans, rinsed and picked over
• 2 pounds chicken breasts (2 large half breasts are about 2 pounds)
• 1 Tablespoon Vegetable Oil
• 2 cups onions, chopped
• 4 medium garlic cloves, minced
• 2 – 4 ounce cans chopped mild green chiles
• 2 tablespoons chili powder
• 1-1/2 teaspoons each of  cumin, and dried oregano leaves
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne
• salt and pepper to taste
• 8 cups chicken stock
• 3 cups Monterey Jack cheese shredded and divided
• sour cream
• salsa
• fresh cilantro leaves, chopped

Method:

1. Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. 
2. Cover and soak overnight.
3. Spread a little butter on the skin of each half breast of chicken and season it. 
4. Place on shallow pan and roast in 375 degree oven till cooked through, 45-60 minutes. 
5. Let cool. 
6. Remove skin and bones and cut chicken into cubes.
7. Drain beans into large colander. 
8. Heat oil in same pot. 
9. Add onions and saute over medium-low heat until translucent, about 10 minutes. 
10. Stir in garlic, green chiles, chili powder, cumin, oregano, garlic powder and cayenne. 
11. Saute 2 minutes. 
12. Add beans and stock. 
13. Bring to a boil. 
14. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. 
15. Add additional water or broth if necessary (Can be prepared 1 day ahead). 
16. When you are ready to finish the chili cover and bring to a simmer before continuing 
17. Add chicken and 1 cup of cheese. 
18. Stir until cheese melts. 
19. Ladle chili into bowls. 
20. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.

Of course it’s up to you which of these additional ingredients you add to your chili.
We also like to serve this with some warm cornbread.
Serves twelve to fourteen…

Pancit..a Noodle Dish from the Philippines

This is a wonderful noodle dish that our friends from the Philippines make. This recipe was given to me by my friend Cathy. We have enjoyed delicious dishes from the Philippines many times and this one is always on the table. I usually see it served in foil pans so I thought I should do the same.
This is a large recipe, you may want to share or you can make half the recipe.

• 16 oz package of vermicelli rice noodles
• 4 tablespoons cooking oil
• 2 teaspoons garlic, minced
• 1/2 small onion, finely chopped 
• 1 cup carrots, cut into matchsticks
• 1 cup celery, finely chopped
• 4 cups green cabbage, finely chopped
• 2 cups snow peas
• 2 cups chicken, cooked and diced or you can use pork
• 2 cups chicken broth
• 1/4 cup soy sauce
• Salt and pepper to taste
• Lemon wedges

1. Prepare noodles according to package instructions, drain and set aside.
2. In a large pot or wok (on medium heat) add cooking oil and saute garlic and onion. 
3. Add onions, carrots, celery, cabbage, snow peas, and cook until vegetables are tender crisp, 5 to 10 minutes (depending on the size of your cut vegetables).
4. Add chicken, chicken broth, and cooked vermicelli rice noodles (that were prepared and set aside) to the vegetable mixture until well combined. Stir in soy sauce, salt, and pepper.
5. Continue cooking until liquid has completely evaporated.
6. Serve hot. Serve with lemon wedges at the table, you can squeeze a little juice over your serving. Some may also like an extra splash of soy sauce.
7. Serves: 8 to 10

Rhubarb Cheesecake Squares

Rhubarb season is here and the rhubarb is growing fast. A number of years ago I saw this recipe in a magazine and tucked it away in my recipe binder. If you like rhubarb and cream cheese you will love this square. It is delicious. A wonderful dessert for Mother's Day.

Crust:

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup butter, cubed 
• 4 egg yolks
• 1/4 cup warm milk
• 1 tablespoon sugar
• 1 tablespoon instant yeast 

1. In a large bowl whisk together flour and salt.
2. Add cubed butter to flour. Using pastry blender cut butter into small pieces as you would for pie crust.
3. In a small bowl whisk together egg yolks, warm milk, sugar, and yeast. Pour into dry ingredients and stir until completely mixed. 
4. Gather dough into a ball, kneading just until it holds together. Divide dough in half.
5. Roll out each piece to fit a 9" x 13" x 2" pan. Place one piece in pan and cover with filling.

Filling:

• 2 packages cream cheese (250 grams/8 ounces each)
• 1 cup sugar
• 1 teaspoon vanilla
• 1 egg, separated
• 3/4 cup rhubarb sauce
• 1/2 cup pecans, chopped 

1. Beat cream cheese, sugar, vanilla, and egg yolk until smooth and creamy.
2. Swirl 3/4 cup rhubarb sauce into the filling.
3. Pour over first layer of crust. Add the second layer of crust over top of filling.
4. Slightly beat egg white and brush over top layer of dough and sprinkle chopped pecans over top.
5. Cover and allow to rise for 1 1/2 hours in a warm place.
6. Bake in a 350º oven for 35 minutes. 
7. Cool and cut in squares. Serve with rhubarb sauce if desired.

Rhubarb Sauce

• 1/4 cup water
• 1/3 cup sugar
• 2 1/4 cups rhubarb, chopped
• 1/8 teaspoon almond extract

1. Bring water and sugar to boil, add rhubarb and cook for 10 minutes until tender and slightly thickened.
2.  Remove from heat, stir in almond extract and cool.
3. Serves: 15

Cherry Danish

This handwritten Cherry Danish recipe has been tucked into one of my cookbooks for many years. I finally decided to make it, and realized it's pretty well just like an apple bar I've made (posted by Lovella). I decided to still add it, as the fruit combination is very good and the lattice top gives us another option. This is the perfect sweet to bake fresh for the weekend. Leftovers freeze well.

Ingredients:

• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 cup butter
• 1/2 cup shortening or lard
• 2 egg yolks, plus milk to make 2/3 cup
• 2 cups cherry pie filling
• 1 cup frozen cherries, chopped and/or berries
• 2 egg whites, whisked until frothy

icing

• 1 cup icing sugar mixed with about 1 Tbsp water and 1/4 tsp vanilla

Method:

1. In mixing bowl, mix flour and salt, then cut in butter and shortening with pastry blender until biggest crumbs are about pea sized.
2. With fork, stir in egg yolks and milk. Keep stirring until mixture comes together. If you need to add more liquid, do not add more than a tablespoon. 
3. Push together with your hands and gently knead into a ball. Cover and refrigerate 15 minutes.
4. In the meantime, prepare fruit. I added chopped frozen cherries, blackberries and raspberries to a can of cherry pie filling.
5. Preheat oven to 400 F.
6. Divide pastry in half. On floured surface, pat out pastry into a rectangle. Roll out slightly larger than a 10 x 15 inch rimmed cookie sheet so that edges can come up. 
7. Roll up with rolling pin and unroll into ungreased cookie sheet. 
8. Brush pastry with egg white and then cover with fruit.
9. Roll out second half of pastry. BTW if you see small pieces of butter in it as you roll, it's perfectly fine. It will make the pastry flaky. Roll up with rolling pin and unroll over top of fruit, folding sides under with a butter knife. Alternately, you can cut it into strips, the long way. Lay half of the strips over top the long way, leaving spaces. Cut the rest of the strips in half and lay across the long pieces, starting in the center, lifting as you weave them in. 
10. Brush with egg white. Bake for 40 minutes or until golden brown and fruit is bubling.
11. Brush with icing while warm.
12. This pan serves 12 - 14 pie pieces, you can serve with ice cream or it can be cut into thirds, the long way, and sliced into bars to serve 36.

Tip: You can freeze the whole pan unbaked and bake it (from frozen) when you need it.

Cheesy Cauliflower Bake

Cauliflower is such a good healthy vegetable. This dish is definitely company worthy. For a bit of spice, mix in a few drops of hot sauce to the mixture before you pour into the baking pan. A great dish to bring to a festive gathering. Can easily be doubled for a larger crowd.

• 1 medium head cauliflower broken into florets 
• 1/4 cup boiling water
• 1 1/2 cups sour cream
• 1 cup cheddar cheese, grated
• 1/2 cup sweet red pepper, chopped
• 1/2 cup sweet green pepper, chopped
• 2/3 cup cornflakes, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon paprika

1. Cook cauliflower in 1/4 cup boiling water for 5 minutes, until tender crisp. Drain.
2. Stir in sour cream, cheddar cheese, red and green peppers, crushed cornflakes, salt and pepper.
3. Pour into a 9" x 13" greased pan. Shake Parmesan cheese evenly over top.
4. Sprinkle with paprika.
5. Bake uncovered in a 325º oven for 35 minutes.
6. Serves: 8

Farmer's Loaf Dip

The first time I had this appetizer, it was pretty well devoured by the time I got to it, but breaking off the crust with even just a hint of the dip on it was so good I had to make it myself  not long after. The recipe comes from Dorothy who hosts many a party at the B&B she and her husband run. You can use a purchased French bread loaf or make your own, in the shape you like.

Dip ingredients for 1 loaf:

• 1 long or round loaf of French bread (homemade recipe here - makes 2 loaves)
• 2 - 8 oz pkgs cream cheese
• 1 cup mayonnaise
• 1 can crab meat
• 1/2 cup bacon bits
• 1/4 cup green onion, chopped
• 1 cup cheddar cheese, grated
• 2 tsp dill weed

serve with

• 1 box bacon dipper crackers
• bread, cubed

Method:

1. With mixer, beat cream cheese and mayo well, then add the rest of the ingredients.
2. Trim top layer off bread, then cut around inside crust, leaving about 1 inch rim, to create a boat or bowl. Scoop out bread all in one piece with your hand.
3. Fill hollow with dip mix and put the lid back on. 
4. Wrap in foil and bake 1 1/2- 2 hours at 350 F. 
5. Unwrap and serve with crackers and bread. I had extra bread. Serves 12 (maybe more if the bowl gets cleaned up.

Apple Pastry (Pirog)

In the Russian community I grew up in we called our sweet and savory sheets of yeast dough baked and filled with fruit or cabbage or meat, Pirog пиро́г (make sure to roll the r when you pronounce it).

This recipe will make enough dough for 2 small cookie sheet sized pastries. You can cut the recipe in half if you aren't feeding a crowd or giving some away.

Dough:
1/2 cup warm water
2 packages yeast (each packet is approx. 2-1/4 teaspoons yeast)
1 tablespoon sugar
2 cups sour cream
1/2 cup soft butter
1 cup sugar
2 eggs
2 teaspoons salt
about 6 cups flour

Preheat oven to 350 degrees.
Dissolve yeast in warm water with the 1 tablespoon sugar.
Warm the sour cream carefully to lukewarm.
Mix the sour cream, butter, sugar, eggs, salt, and yeast mixture.
Start adding the flour 1 cup at a time till all mixed in and your dough comes away from the bowl and starts to form a ball. You might need a little more than 6 cups of flour.
Knead the dough on a floured surface.
Place the dough in a bowl in a warm place away from draft and let it rise twice punching in between rises. This could take up to 2 hours.
Divide the dough in half. Work with one half at a time if you are filling 2 small cookie sheets.
On a floured board or surface roll the dough out to the size of your small cookie sheet (approx. 15-1/2 x 10-1/2 x 1) The dough should be 1/4-1/2 inch thickness.
Carefully transfer the dough to the prepared cookie sheet (greased) and pat the dough down to fit to the edges and up the edges.
Fill the prepared dough with your choice of filling.
Bake in 350 degree oven for approx 40 minutes or until dough is a golden brown.
Cool before cutting in small portions and serving.

Filling:
4 cups fruit - fresh, previously frozen, or canned
1 cup sugar
4 Tablespoons corn starch 

Bring all the ingredients to a boil and then let cool before spreading evenly over the dough.
I added nuts on top of the filling but that is optional.
I used apple slices that I chopped into bite sized pieces.
*This filling recipe was enough for one cookie sheet of the dough. Double it if making 2 cookie sheets.

I had some roasted pecans and decided to sprinkle them on top before baking the Pirog пиро́г.

 The finished product. I'm a novice at baking with yeast doughs and kneading dough but slowly but surely I'm practicing my way into a comfort zone to try these recipes my mom made for larger gatherings. I'll share some of her savory Pirog recipes in the future using a slightly different dough recipe. My mom's Pirog usually had another layer of dough on top of the filling that was pinched to the bottom layer of dough. Then you would cut decorative slits on the upper dough before baking. Stay tuned for that method with a savory filling.

Ham for a Crowd

This is the time of year we begin to plan a back yard get together or a family picnic. Cooked ham goes a long ways, and is delicious hot or cold. Summer is a good time to cook a ham and gather salads to go with it. It's also easy to pack up and serve.
Choose a ham with bone in for best flavor. A butt half with a flat side on it is a good option. A 10 lb ham will serve about 20 - 25 people. Half a pound per person is a very safe guide. The leftover bone makes for great split pea or bean soup stock later.

Ingredients:

• 1 (10 lb) fully cooked bone in butt ham end
• 1/2 cup grainy mustard
• 1/2 cup brown sugar

Method:

1. Place ham flat side down in a roasting pan. Add about 1 cup water. Cover and cook at 325 F for 2 hours or 15 minutes per pound. Remove from oven and turn oven up to 375 F.
2. Mix the mustard and brown sugar to make a paste. Spread all over the top and sides of  ham. Return to oven uncovered to roast for 20 minutes or until internal temperature is 160 F.
3. You can let it sit for 20 - 30  minutes before carving if you want to serve it hot or refrigerate to carve the next day. 
4. To carve, set flat side down and just begin on one end, slicing thinly, until you get to the bone, then slice other side of bone or remove parts according to how they will easily come apart and slice according to personal taste. 

Salad ideas that go well with ham . . . or why not browse through the salad options here

• apple pineapple salad
• quick potato salad or this potato salad
• broccoli salad or this broccoli salad
• Greek salad or this Greek salad

And don't forget the buns and butter.