Devon Gables Spinach Loaf with Horseradish Sauce

Found in the culinary archive at the Clements Library at the University of Michigan, Ann Arbor.  This recipe from the old Devon Gables restaurant on Telegraph in Bloomfield Hills was found in the Ford Treasury of Favorite Recipes from Famous Eating Places which was published in 1950.

Spinach Loaf
1 quart spinach, cooked
1 cup cream sauce (assume this means butter, flour and milk)
1 cup bread crumbs (assume this means grated toasted bread)
3 eggs, separated
2 teaspoons chopped onion (assume this means minced)
1 tablespoon butter, melted (assume unsalted)
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Instructions
1.  Heat oven to 350 degrees.
2. Chop the spinach and place in a mixing bowl.  Stir in all the other ingredients except the egg whites.
3.  Beat the egg whites until stiff, fold into the spinach mixture.
4.  Place in a greased loaf pan.  Place the pan in a larger pan and fill halfway up with hot water.
5. Bake for 45 minutes.

Horseradish Sauce
1/4 cup drained horseradish (assume finely grated)
1 cup cream, whipped and sweetened
salt

Instructions
1.  Combine the horseradish and whipped cream.  Add a dash of salt.
2.  Serve as a condiment with the spinach loaf.

Apple Pork Ragu with Papardelle Recipe

This recipe was published in the Spring 2012 issue of University of Michigan's MLSA magazine. Credited to Stephanie Izard (a Top Chef Winner) from her book Girl in the Kitchen.  To order the book go to:  http://www.stephanieizard.com/recipes

Serves 4 as an entree, 8 as an appetizer

Ingredients
1 teaspoon olive oil
12 ounces ground pork
2 slices thick-cut bacon, cut into 1/2" wide pieces
1/2 cup diced onion
3 garlic cloves, minced
2 Honeycrisp apples, peeled, cored and cut into1/4" slices
1/2 cup dry white wine
15 ounce can whole peeled tomatoes, crushed by hand or chopped
1 cup chicken broth
1 pound of papardelle pasta
2 tablespoons brined capers
2 tablespoons thinly sliced basil
kosher salt
freshly ground black pepper

Instructions
1.  Heat the oil in a large skillet over a medium-heat.  Saute the pork, breaking apart, until crumbled and cooked through.  Set aside.
2.  In a large sauce pot over a medium heat, lightly brown the bacon pieces.  Add the onion and garlic and saute until the onions are translucent.  Add the apples and the wine and cook until the wine is reduced by 3/4.
3.  Add the tomatoes, broth, and cooked pork.  Reduce heat, partially cover and cook until somewhat thickened; about 15 minutes.
4.  In the meantime, heat a large pot of water over a high heat.  Salt the water.  Cook the papardelle until al dente. Drain well.
5.  Just before serving, add the capers and basil to the sauce.  Season to taste with salt and pepper.
6.  Serve the sauce over the pasta.

Coffee Cup Cooking

Found in  the Detroit Free Press.  Avoid over baking!

Coffee Cup Cinnamon Coffeecake
Crumb Topping
2 tablespoons dark brown sugar
2 tablespoons flour
1 tablespoon butter, softened
pinch cinnamon
pinch salt, optional

Batter
1 tablespoon butter, softened
1 tablespoon dark brown sugar
1/2 large egg (beat and divide)
2 tablespoons of sour cream
1 teaspoon maple syrup
2 drops vanilla extract
1/4 cup self-rising flour
1/4 teaspoon cinnamon
1 teaspoon preserves, such as apricot or raspberry

Instructions
1.  Combine the crumb topping ingredients in a small bowl.
2.  Prepare the batter in a separate bowl:  cream the butter and sugar, add egg, sour cream, maple syrup and vanilla.  Beat until smooth.  Add the flour and cinnamon.  Beat again. 
3.  Pour 1/2 of the batter into a coffee mug. Drop the preserves into the center.  Pour in the remaining batter.
4.  Scatter the crumb topping.
5. Bake in the microwave for 1 minute plus 15 seconds or until baked through.

Coffee Cup Upside Down Cake
2 tablespoons butter, divided
3 tablespoons dark brown sugar
1/2 apple, thinly sliced
1/2 large egg (beat and divide)
2 tablespoons milk
2 drops vanilla extract
1/4 cup self-rising flour
2 pinches cinnamon

Instructions
1.  Place 1 tablespoon of butter plus 2 tablespoons of brown sugar and the apple slices in the bottom of a coffee mug.  Microwave for 1 minute.  Swirl the cup to coat the apples with the melted butter and sugar.
2.  Soften the remaining butter and place in a bowl with the remaining sugar.  Stir to cream.  Add egg, milk and vanilla and beat to combine.  Add the flour and cinnamon and beat until smooth.  Pour into the cup and give a swirl to level. 
3.  Microwave for 1 minutes.

Coffee Cup Quiche
1 large egg
1-1/2 tablespoons milk
salt, to taste
ground black pepper, to taste
1/4 of a bagel or 1/2 slice of bread
2 teaspoons cream cheese
1/2 slice of prosciutto or smoked ham
pinch of chopped fresh thyme or chive
Dijon mustard

Instructions
1.  Place the egg, milk, salt, and pepper in a coffee mug and beat to combine.
2.  Tear the bread into small bits.  Stir.
3.  Add the cream cheese.  Stir.
4.  Dice the ham into small bits. Add.
5.  Scatter fresh herb.
6.  Bake in the microwave for 1 minute, 10 seconds.
7.  Garnish with a dab of mustard and perhaps more fresh herb.

Coffee Cup Chilaquiles
1 large egg
1 tablespoon milk
salt, to taste
ground black pepper, to taste
1 tablespoon sharp cheddar cheese
4-5 tortilla chips
1 tablespoon salsa
sour cream
queso fresco
chopped green onion

Instructions
1.  Place the egg, milk, salt, and pepper in a coffee mug.  Beat.
2.  Add the cheese. Stir.
3.  Break the tortilla chips into small pieces.  Add and stir.
4.  Add the salsa.
5.  Bake in the microwave for 1 minute, 10 seconds.
6.  Garnish with sour cream, queso fresco and onion.

New Plant Hardiness Zones

 

The USDA revised their plant hardiness zone map and what we already knew is official.

 The winters in much of Lower Peninsula Michigan are significantly less frigid than a decade ago.  Last year, our parsley and mint died back in December, but this year in February, we are still harvesting.  Looking forward to walking through the greenhouses in the Spring with the expectation that lots of new to us gorgeous things will be offered.

Ember's Recipes

Two requests have recently come in about Ember's (Mt. Pleasant).  Does anyone know their recipes for
French Dressing or Crab Stuffed Mushrooms? Let us know and we'll post them.

Found this recipe for the Ember's French Dressing, but a reader says this is not it.  Never ate at Ember's so can't say what it should taste like. 

Ember's French Salad Dressing

This might be the recipe for Ember's French Salad Dressing.   Let us know if we got it right or close enough.  Thanks Bee

Ingredients - Makes 2-3/4 cups
2 cups mayonnaise
1/2 cup ketchup
1/2 cup sour cream
1/4 cup liquid from a jar of sweet pickles
1/4 cup orange juice
2 garlic cloves, grated
1 teaspoon yellow mustard
1/2 cup sugar
1 teaspoon paprika
juice of 2 lemons
1 tablespoon Worcestershire

Garnish
optional:  hard-cooked egg, minced
optional:  ripe black olives, minced

Instructions
1.  Place the dressing ingredients into a blender and pulse to combine. 
2.  Chill for 24 hours so the flavors can combine.
3.  Dress salad greens with the dressing.
4.  If desired, garnish a pinch or two of the egg and olives.

Black Bottom Pie

Link to the recipe on the Michigan Lady Food Bloggers blog:

http://myfoodtribe.blogspot.com/2009/01/quest-for-black-bottom-pie.html

How to Make Caramel Corn

Keeps up to 5 days in an airtight container.  Have all ingredients measured before beginning.

3 quarts popped popcorn
10 tablespoons unsalted butter
1-1/2 cups brown sugar
1/2 cup dark corn syrup
1/2 teaspoon salt
1-1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups salted peanuts

1.  Heat oven to 250 degrees with a rack hung in the middle.
2.  Grease a roasting pan with butter and add the popcorn.
3.  Heat a saucepan over a medium-high heat.  Add the butter.
4.  When the butter is melted, add the brown sugar, corn syrup, and salt.  Reduce to a simmer and stirring frequently, cook for about 3 minutes or until the mixture begins to thicken.  Remove from the heat.
5.  Stir in the vanilla and baking soda.
6.  Stir in the peanuts.
7.  Pour over the popcorn.  Toss until coated.
8.  Bake, stirring occasionally, for 1 to 1-1/2 hours or until the coating is a deep golden brown and is "set."
9.  Cool before storing.

Hudson's Shrimp Salad Sandwich

Submitted from Bloomfield Hills. 

Makes 4 sandwiches

Ingredients
1 pound peeled and deveined shrimp, cooked and coarsely chopped
1 cup finely diced celery
2 green onions, thinly sliced
1/2 cup mayonnaise
1/4 cup honey mustard
1 teaspoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
8 sandwich sized slices of Cheddar cheese or Asiago cheese bread
butter, softened
green leaf lettuce leaves

Instructions
1. Place the shrimp, celery, onion, mayonnaise, mustard, lemon juice, salt and pepper in a mixing bowl. Toss well to combine.
2. Toast the bread slices. Spread butter on the interior sides.
3. Fill each sandwich with lettuce leaves and 1/4 of the shrimp salad.

Oreo Brownies Recipe

Submitted from Bloomfield Twp.

Ingredients
19.5 ounce box of brownie mix
1/2 cup of canola oil or 1 stick of unsalted butter, melted and cooled
1/4 cup of water
2 large eggs
14 chocolate and cream sandwich cookies, i.e. Oreos, divided and coarsely crushed

Instructions
1.  Heat oven to 350 degrees.
2.  Grease a 13x9 baking pan with cooking spray oil.
3.  In a large mixing, combine the mix, oil/butter, water and eggs.  Fold in 1/2 of the crushed cookies.
4.  Pour into the prepared pan.
5.  Scatter the remaining cookies on top.
6.  Bake for 28 to 31 minutes.

Pashka Cheese Pascha Cheese

Pashka or pascha cheese is a traditional sweet cheese that is something like a cheesecake filling.  Russians make it in a a four-sided pyramid shaped mold, but if you don't have one, line a clean, new clay flower pot with a hole in the bottom with several layers of cheesecloth.  Hard boiled eggs can be pushed through a sieve and added to the recipe.

Ingredients
1 cup of butter, softened
1-1/2 cup of sugar
1 cup of sour cream
2 teaspoons of vanilla
3 pounds of Baltic-style farmer's cheese
1/2 cup of golden raisins
1 pint of whipping cream
optional decoration: maraschino cherries, raisins, almonds

Instructions
1. In a mixing bowl, beat the butter and sugar until light.
2. Add the sour cream and vanilla and mix well until blended.
3. Put the farmer's cheese through a ricer or coarse sieve. Add to the bowl and mix well.
4. Add the raisins.
5. Beat the cream to soft peaks. Fold in.
6. Line a container with a hole at the bottom with a layers of wet cheesecloth. Cover the top with wet cheesecloth as well. Suspend the container over a bowl to collect the drippings. Chill at least overnight in the refrigerator.
7. Unmold onto a platter. Decorate the cheese with a large X for Christ.

Cherry Bliss Brownies

Submitted from Bloomfield Hills.

Makes 24 bars

Ingredients
19.5 ounce box brownie mix
1/2 cup canola blend oil
5 large eggs
1/4 cup water
8 ounces cream cheese, softened
5 tablespoons unsalted butter, softened
1/3 cup granulated sugar
2 tablespoons all-purpose flour
3/4 teaspoon vanilla extract
21 ounce can of (tart) cherry pie filling

Instructions
1.  Heat oven to 350 degrees.  Grease a 13x9 baking pan with cooking spray oil.  Set aside.
2.  In a large mixing bowl, combine the brownie mix, oil, 3 of the eggs and the water.  Pour into the prepared pan and spread into an even layer.
3.  In a separate bowl, cream the cream cheese and butter until fluffy.  Beat in the sugar.  Beat in the remaining 2 eggs, the flour and vanilla.
4.  Scatter spoonfuls of the cream cheese mixture over the brownie batter.
5.  Drop spoonfuls of the pie filling in the spaces between the cream cheese drops.
6.  Use a butter knife to swirl through the layers.
7.  Bake for 50 to 60 minutes or until an inserted skewer comes out clean.
8.  For the best result, cool in the pan for at least 4 hours before slicing into bars.

Apple Pecan Upside Down Pie

Submitted from Bloomfield Hills.  This is a funny sort of pie to make that sounds like it won't work, but it does.  For both pecan and apple pie lovers

Makes 1 pie

Ingredients
1 stick of unsalted butter, softened
1-1/2 cup of pecan halves
1-1/2 cups of brown sugar
dough for a 2-crust pie, divided and rolled out to an 11" diameter
1/2 cup of granulated sugar
3 tablespoons of all-purpose flour
2 teaspoons of apple pie spice, or to taste
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
3 cups of cored and peeled apple
3 cups of another variety of cored and peeled apple

Instructions
1.  Heat oven to 450 degrees with a rimmed sheet pan placed on the middle rack.
2.  Smear 1 tablespoon of the butter on the bottom and sides of a 9" deep-dish pie tin.
3.  Arrange the pecan halves to cover the bottom and sides, using the butter as a glue to hold them in place. Fit one of the pie doughs on top, pushing down/in for a tight fit and leaving the edges to overhang the tin.
4.  Place the granulated sugar, flour, pie spice, lemon juice and vanilla in a large mixing bowl.  Stir to combine.
5.  Add the apples and toss to coat.  Arrange the apples in a tight even layer.  Pour the juices on top. 
6.  Cover with the remaining pie dough.  Rolls the edges under and finger crimp to seal.
7.  Liberally vent the pie dough.
8.  Bake for 10 minutes.
9.  Reduce the heat to 350 degrees and bake for 45 minutes more.
10.  Remove from the oven and cool briefly until there is no sign of bubbling. 
11.  While the pie is still hot, hold a large platter over the top and flip over.  Continue cooling or serve warm.  Delightful with vanilla ice cream.

Toll House Bundt Cake

Submitted from Bloomfield Hills.  Credited to a 1987 Nestle Toll House recipe book.

Serves 16

Ingredients
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/2 cups sugar
2 sticks unsalted butter, softened to room temperature
6 large eggs
1-1/3 cups of sour cream
1 teaspoon vanilla
12 ounce bag of semi-sweet chocolate morsels

Instructions
1.  Heat oven to 350 degrees.  Grease and flour a 10" tube pan.
2.  In a  medium mixing bowl, combine the flour, salt and baking soda.
3.  In a large mixing bowl, cream the sugar and butter, beating until fluffy.  While beating, add the eggs one at a time, incorporating one before adding the next.
4.  Beat in the sour cream and vanilla.
5.  Gradually stir/beat in the flour mixture. 
6.  Fold in the chocolate morsels.
7.  Pour the batter into the prepared pan. 
8.  Bake for 70 to75 minutes.
9.  Cool in the pan on a wire rack.
10.  Serve as is or with a bit of confectioner's sugar dusting the top.

Gnocchi alla Romana

Submitted by Maria Hornburg of Novi. A very rich and delicous recipe that serves about 6 as a side dish.  Credited to Epicurious, March 2003.


Ingredients
3 cups whole milk
3/4 cup semolina flour
1 teaspoon salt
2 tablespoons plus 4 tablespoons of unsalted butter, melted
3 oz  (3/4 cup) finely grated Parmigiano-Reggiano
1 large egg

Instructions
1.  Brush a rimmed sheet pan with olive oil.  Set aside.
2.  Place the milk, semolina, and salt in a 2-quart heavy saucepan set over a medium heat.  Whisking almost continuously, bring to a boil.  Reduce the heat and stir continuously with wooden spoon until very stiff - about 5 to 8 minutes.
3.  Remove the pan from the heat and stir in 2 tablespoons of the butter and 1/2 cup of cheese.
4.  Beat in the egg.
5.  Spread the mixture 1/2" thick on the oiled pan.  Cover and chill until very firm - about an hour.
6.  Heat oven to 425 degrees.  Liberally grease a 13x9 casserole dish with butter.
7.  Using a 2" cookie cutter, cut out rounds of dough.   (If you don't have a cookie cutter, cut squares.  Arrange the rounds slightly overlapping in the prepared dish.  Push the scrapes together to make more rounds.  When you have one layer, arrange the remaining rounds on top of it. 
8.  Brush the tops with the 1/4 cup of melted butter.  Scatter the remaining cheese.
9.  Bake for 15 to 20 minutes or until the gnocchi begin to brown.
10.  Rest for 5 minutes before serving.

Pan-Fried Marinara Sauce

Submitted by Lynn Pinter of Bloomfield Township.  This is Lynn's adaptation of a recipe she got from a friend who got it from an Italian restaurant in San Francisco. The secret ingredient, the one that defines the taste, is the Pernod Fils. Lynn makes the sauce in the summer when fresh tomatoes are at their best. Serve with a long, thin noodle, such as spaghetti, and freshly grated Reggiano Parmesano.

Ingredients
olive oil
1 garlic clove, or to taste, grated or crushed in a garlic press
fresh tomatoes, washed, cored and cut into large chunks, enough to fill the fry pan
15 ounce can of tomato sauce
a capful of Pernod Fils (an anise spirit sold at liquor stores)
about a teaspoon, or to taste, of a dried Italian herb blend
a handful of fresh basil, coarsely chopped
1 tablespoon of sugar

Instructions
1. Heat a 10" to 12" fry pan over a medium heat. Add oil to thinly coat the bottom and the garlic. Saute briefly.
2. Fill the pan to the brim with the fresh tomato chunks, leaving enough room to add the canned sauce.
3. Add the remaining ingredients.
4. Cook at a simmer for 2 hours or until the sauce cooks down. Cover with a cocked lid to prevent excessive splatters. Stir frequently as the sauce cooks down.

Basil and Lavender Pesto

Found at the Michigan Lavender Festival in Armada.  Attributed to The Lavender Gourmet by Linda Vasich

Simply fabulous on everything from pasta to pizza!

¼ cup sun-dried tomatoes

1 cup fresh basil

1 teaspoon dried culinary lavender or 1 Tbsp fresh lavender flowers

2 teaspoon fresh parsley

¼ cup pine nuts

½ teaspoon red pepper flakes

4 cloves garlic

¼ cup fresh-grated Parmesan cheese

¼ cup grated Romano cheese

¼ teaspoon salt

6 Tablespoons olive oil

Bring about 2 cups of water to boil in small saucepan. Remove pan from heat and add sun-dried tomatoes; let them plump up for about 10 minutes. Drain tomatoes and dry them on paper towel. Combine all the ingredients, except for the olive oil, in a blender or food processor and pulse until well blended. Gradually add olive oil while machine is running and mix well. 

Spinach Pie

Submitted from Bloomfield Twp.

Ingredients
1 box of 6 Pepperidge Farm Patty Shells, thawed
10 ounces frozen chopped spinach, thawed
2/3 cup milk
1/2 cup cottage cheese
1 egg
1 tablespoon dried parsley or 1 teaspoon minced fresh parsley
3/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/2 teaspoon dried dill seed
1/4 pound grated Swiss cheese
1/4 pound feta cheese
1/2 cup cottage cheese
3 tablespoons minced onion

Instructions
1.  Heat oven to 350 degrees.
2.  Pull/stretch 3 of the patty shells to fit the bottom of a 9x9 casserole dish.
3.  In a mixing bowl, combine the milk, cottage cheese, egg and seasonings.  Add the cheeses, onion and spinach.  Stir to combine.  Spoon over the patty shells.
4.  Pull/stretch the remaining patty shells to fit over the top.
5.  Bake uncovered for 1 hour. 
6.  Cool for at least 10 minutes before cutting.

Layered Chocolate Meringue Mousse Cake

Submitted by Reimie Engelhart of Bloomfield Twp. who got the recipe from her good freind, Addie McGeagh of Birmingham.

This recipe uses raw egg whites and takes many hours to prepare, Reimie says it's worth the time and effort.

Meringue Ingredients
5 egg whites
a pinch of cream of tartar
3/4 cup of sugar
1-3/4 cup of confectioner's sugar, sifted
1/3 cup of cocoa powder, sifted

Mousse Ingredients
13 ounces semi-sweet chocolate, chopped
7 egg whites
1/4 teaspoon of cream of tartar
3 cups of heavy cream
1-1/2 teaspoons of vanilla

Instructions
1.  Heat oven to 250 to 300 degrees with two racks evenly spaced.
2.  Cut three 10x10 squares of parchment paper.  Draw an 8" circle on each.  Place two of the squares on a large baking sheet pan and one on another.  Set aside.
3.  Place 5 whites in a bowl with a pinch of cream of tartar.  Beat to soft peaks.  Add 3/4 cup of sugar, 2 tablespoons at a time and beat until very stiff.  Blend the sifted confectioner's sugar and cocoa powder in a separate bowl and fold into the egg whites.
4.  Divide the meringue between the 3 circles and spread to the outline.
5.  Bake for 75 minutes without opening the oven door and do not open until the oven is cool - about 4 hours or overnight.
6.  In the meantime in a double boiler set over boiling water, melt the chocolate.  Cool until lukewarm.
7.  Beat 7 egg whites with 1/4 teaspoon of cream of tartar until stiff.
8.  Beat the cream with the vanilla until stiff.
9.  Fold the cooled chocolate into the egg whites.  Then fold in the whipped cream.
10.  Spread the mousse between the layers of meringue and on top.
11.  Chill for 4 hours or overnight.

Freezer Fruitcake Cookies

Excellent at Christmas when candied pineapple and cherries are readily available.  The beauty of this recipe is the dough can last for months in the freezer if it's properly wrapped.

Submitted by Reimie Engelhart of Bloomfield Twp. who got the recipe from her good friend Dottie Cauley also of Bloomfield Twp.

Ingredients
1 pound butter or margarine
2-1/2 cups sugar
3 eggs
1/2 teaspoon salt
1 tablespoon dark corn syrup
5-1/2 cups flour, sifted
1 cup golden raisins, softened in very hot water
2-3 slices candied pineapple, chopped fine
1/4 pound diced candied red cherries
1/4 pound diced candied green cherries
1 cup chopped nuts

Instructions
1.  Cream the butter and sugar.
2.  Add the eggs, beating in one at a time.
3.  Add the remaining ingredients and mix well.
4.  Divide the dough into four equal parts.  Form into logs 2" in diameter.  Wrap each in waxed or parchment paper.  Rewrap in foil.  Place in a freezer Ziploc bag.
5.  Freeze.  Ready to bake anytime after the dough is frozen through.
6.  Heat oven to 400 degrees.
7.  Cut the dough into thin slices - about 1/4" thick. 
8.  Bake on ungreased sheets for 6-8 minutes.

D'Angela's Pizza Sauce

Submitted by Frank and Anna D'Angela of Bloomfield Twp.

Ingredients
1 large can tomatoes, cut fine and with cores removed
3 cloves garlic, diced fine, or with garlic press
salt
pepper
a sprinkle of Pizza & Pasta Magic (Anna says Wal-Mart sells it)
1 tablespoon dried oregano flakes
1/4 cup of olive oil

Combine the ingredients - makes about 4 cups which is enough for 6-8 pizzas

For an authentic Italian style pizza, spread sauce on the pizza dough, sprinkle with grated Parmesan cheese and drizzle with olive oil.  Bake.

Angel Lime Pie

Submitted from Bloomfield Hills

Ingredients
4 eggs, at room temperature, separated
1/4 teaspoon of cream of tartar
3/4 cup plus 1/2 cup of sugar
1/8 teaspoon of salt
1 tablespoon of fresh lime zest
1/4 cup of fresh lime juice
1 pint of whipping cream

Instructions
1.  Heat oven to 300 degrees.
1.  Beat the egg whites and cream of tartar to soft peaks.  Add 3/4 cup of sugar, 1 tablespoon at a time until the whites are stiff.
2.  Grease a 9-1/2" or 10" deep dish pie pan with cooking spray oil.
3.  Spoon the meringue into the dish and spread to form a crust shape.
4.  Bake for 1 hour.  Don't worry about cracks, they will be covered over with the filling.
5.  Remove the pan from the oven and cool completely.
6.  In the meantime, heat water in the bottom pot of a double boiler, taking care that the water does not touch the bottom of the top pan.
8.  In the top pot, beat the egg yolks at a high speed until fluffy.  Add 1/2 cup of sugar, the salt, juice and zest.  Cook for 8-10 minutes, stirring constantly until the mixture is thick and smooth.  Remove from the heat, cool and then chill.
9.  Beat 1 cup of the cream until stiff.  Fold into the custard.  Spoon into the cooled crust.  Cover and chill for several hours or overnight.
10.  Just before serving, whip the remaining cup of cream.  Spread/pipe over the top of the crust and filling.
11.  Decorate with a pinch of zest or a sprig of mint if desired.

Fresh Mint Tea

The Michigan Lady Food Bloggers asks members monthly in a Spice Rack Challenge to share a recipe using a special ingredient.   In June, 2011, fresh mint was selected and we can't think of anything more special.  We home-grow our mint in an isolated bed, feed it early, and water it regularly.  We're pleased to offer our favorite mint recipe to the group, but it's not much of a recipe - mint and water are the only ingredients!

Instructions
1.  Bring purified or spring water to the boil.
2.  Crush a small handful of fresh mint leaves between the palms of your hands and roll into a ball.
3.  Drop the ball into a cup. 
4.  Smell your hands.
5.  Pour hot water into the cup.
6.  Steep for about 5 minutes.
7.  Enjoy!

Pasta Bean Soup

Submitted from Bloomfield Township

Serves 8 generously

Ingredients
1 pound of ground beef
olive oil
1 cup of diced cooking (yellow) onion
1 cup of diced carrot
1 cup of diced celery
2 cloves of garlic, minced
29 ounces of canned petite diced tomatoes
15 ounce can of red kidney beans
15 ounce can of Great Northern beans
15 ounce can of tomato sauce
12 ounces of V-8 juice
1 tablespoon of white vinegar
1 teaspoon of dried oregano flakes
1 teaspoon of dried basil
1/2 teaspoon of dried thyme
1/2 teaspoon of pepper
salt to taste
1/2 pound of tubettini pasta

Instructions
1.  In a large pot coated with a bit of olive oil, saute the beef over a medium high heat until brown.  Drain off all but 1 tablespoon of the fat.
2.  Return the pot to the heat and add the onion, carrot, celery and garlic and saute for about 10 minutes.
3.  Add the tomatoes, beans, sauce, juice, vinegar, and seasonings.  Bring to a simmer and cook for 1 hour.
4.  45 minutes into the cooking time, cook the pasta al dente as directed on the package.  Drain.
5.  Just before serving, add the pasta to the soup.

Margarita Cheesecake

Submitted from Bloomfield Hills

Ingredients
1 cup shredded coconut
zest of 1 lime
3 cups crushed pretzels
6 tablespoons unsalted butter, melted
water
4 teaspoons unflavored gelatin
10 ounces frozen margarita mix, thawed
1/4 cup tequila
1/4 cup triple sec
1-1/2 cups cold, heavy cream
14 ounces sweetened condensed milk
4 ounces cream cheese, softened

Instructions
1,  Heat oven to 350 degrees.
2.  Grease a 9" spring-form pan with spray cooking oil.  Line the interior rim with parchment paper.
3.  Into the bowl of a food processor fitted with the steel blade, add the coconut and lime zest.  Pulse until coarsely ground.  Remove 1/2 cup and reserve.  Add the pretzels to the food processor and pulse until finely ground.  Add the butter and pulse to combine.  Press the mixture into the bottom of the prepared spring-form pan.  Bake for 10 minutes or until the edges are golden.  Cool.
4.  When the crust is cool, Place 1/4 cup and the gelatin in a saucepan.  Let sit for 5 minutes.
5.  Add the margarita mix, tequila and triple sec to the pan.  Cook over a low heat, stirring frequently, until the gelatin dissolves.  Remove from the heat and cool for 15 minutes.
6.  Place the cream in a chilled bowl.  Beat with a hand mixer until soft peaks form.
7.  In a clean mixing bowl, beat the sweetened condensed milk and cream cheese until blended.  Add 1 cup of the gelatin mixture (reserve the rest) and beat until incorporated.  Fold 1/3 of the whipped cream in.  Then fold the remaining whipped cream in.  Pour the filling into the spring-form pan with the cooled crust.  Chill for 1 hour.
8.  In a spouted container, combine 1/2 cup water with the remaining gelatin mixture.  Pour through a strainer into another spouted container.  Pour over the filling.  Return to the refrigerator to chill for another 4 hours.
9.  Remove the side ring and parchment paper.  Press the reserved coarsely grated coconut/lime mixture into the sides of the cake.

Spinach and Cheese Casserole

Submitted by Judy Anderson of Bloomfield Hills - attributed to the Palm Beach Chapter of The Christ Child Society Cooks.

Ingredients
3 eggs
1 pint small curd, cream style cottage cheese
1-1/2 cups grated cheddar cheese
1-1/2 cups grated mozzarella cheese
3 tablespoons of all-purpose flour
1/4 cup of butter
10 ounces of frozen spinach, semi-thawed and cut into 1" cubes

Instructions
1.  Heat oven to 350 degrees.
2.  Butter an 8x8 baking dish.
3.  Place the eggs in a mixing bowl and beat lightly.  Add the cheeses and flour and stir to combine.
4.  Cut the butter into small bits and add to the mixture. 
5.  Pour in the prepared dish.
6.  Arrange the spinach cubes on top.
7.  Bake for 1 hour.
8.  Let stand for 15 minutes before serving.

Overnight Decadent French Toast Souffle

This recipe was submitted by Judy Anderson of Bloomfield Hills.  It came from the Christ Child Society Cooks cookbook courtesy of Jane Cappai-Brunello of Pasadena.

Serves 12

Ingredients
4-5 medium croissants
8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup maple syrup, divided
10 eggs
3 cups half & half
1 teaspoon ground cinnamon
powdered sugar, optional
chopped pecans, optional

Instructions
1.  Break up the croissants and distribute evenly in a greased 13" x 9" casserole dish.
2.  Using a hand mixer, beat together the cream cheese, butter and 1/4 cup of maple syrup.  Spread over the croissants.
3.  In a large bowl, beat eggs, 1/2 cup of maple syrup and half & half.  Pour over the croissants and cream cheese mixture. 
4.  Sprinkle with cinnamon.
5.  Cover and refrigerate overnight.
6.  Heat oven to 350 degrees.
7.  Uncover and bake 45-50 minutes or until golden.
8.  Sprinkle with powdered sugar and chopped pecans.
9.  Serve with warm maple syrup.

Baileys Chocolate Cheesecake Squares

Found in the Detroit News and attributed to Diane Stopford of Dean & Deluca in NYC.

Ingredients
1-1/2 cups of chocolate graham cracker crumbs
4 tablespoons of butter, melted
8 ounces of cream cheese
2 eggs
1/2 cup of sugar
1/2 cup of semi-sweet chocolate chips, melted
2 tablespoons of Baileys Irish Cream

Instructions
1.  Heat oven to 350 degrees.
2.  In an 8x8 baking dish, combine the cracker crumbs and butter.  Press firmly down.
3.  Bake for 10 minutes and then cool on rack for 5-10 minutes.
4.  In a bowl, beat the cream cheese, eggs, and sugar until blended.  Divide and pour half into another bowl.
5.  Add the melted chocolate to the first bowl.
6.  Add the Baileys to the second bowl.
7.  Pour the contents of the first bowl onto one side of the crust.  Pour the contents of the second bowl onto the other side.  Use a fork to swirl the two sides together.
8.  Bake for 35 minutes or until the center is set.
9.  Remove from the oven, cool, and then chill for a least an hour before attempting to cut into squares.

Bumpy Cake

A labor of love but worth the effort for Bumpy Cake lovers. It takes practice to make it pretty, but the taste is good no matter how it looks.

Serves 24

Cake
1/2 cup warm coffee or water
1/2 cup cocoa powder
1/2 cup canola oil
1 cup buttermilk
1-1/2 teaspoon of baking soda
1/2 teaspoon salt
2 teaspoons vanilla
2 cups sugar
2 eggs
2 cups flour


Bumps
3/4 cup milk
1 cup sugar
1 egg white, at room temperature
12 tablespoons butter, softened
1/4 cup shortening
1 teaspoon vanilla


Chocolate Fudge Topping
1 stick butter
4 tablespoons cocoa powder
6 tablespoons milk
1 pound box confectioner's sugar


Cake Instructions
1.  Heat oven to 375 degrees.  Grease and flour a 13x9 baking pan. 2.  In a mixing bowl, combine the coffee and cocoa powder.  Stir until liquid.
3.  Add the oil, buttermilk, baking soda, salt, and vanilla.  Beat until combined.
4.  Add the sugar and beat again.
5.  Add the eggs and beat.
6.  Add the flour, stir and then beat until smooth.
7.  Pour into the prepared pan.  Bake for 35-40 minutes or until the cake tests as done.
8.  Cool in the pan and then chill.
9.  Invert cake out onto a large platter - the bottom will be facing up.  Insert pieces of parchment or waxed paper around the perimeter of the cake.  Chill.


Bumps Instructions
1.  Place the milk and sugar in a small saucepan.  Stir.  Bring to the boil and cook until the milk scalds.  Set aside to cool.
2.  In a mixing bowl, beat the egg white until stiff peaks form.  While continuing to beat, gradually add the cooled milk mixture.
3.  In a separate, larger, bowl, beat the butter and shortening until light.  Gradually beat in the egg/milk mixture.
4.  Stir in the vanilla.
5.  Turn into a large piping bag fitted with a jumbo round tip.  Chill for 30 minutes.
6.  Pipe fat lines across the width of the chilled cake.
7.  Place the cake in the freezer for 30 minutes.


Fudge Topping Instructions
1.  In a saucepan set over a medium heat, cool the butter, cocoa powder and milk until it comes to a low boil.  Beat in the confectioner's sugar.  Cool until still warm and pourable.
2.  Ladle/pour over the cold bumps and cake.
3.  Chill.  Serve cold or at room temperature.

Sanders Buttercream Frosting

Makes enough to frost a 13x9 sheet cake or a 9" 2-layer cake.  We always liked this frosting garnished with finely chopped, toasted walnuts

Ingredients
3/4 cup milk
1 cup sugar
1 egg white, at room temperature
12 tablespoons butter, softened
1/4 cup shortening
1 teaspoon vanilla

Instructions
1.  Place the milk and sugar in a small saucepan.  Stir.  Bring to the boil and cook until the milk scalds.  Set aside to cool.
2.  In a mixing bowl, beat the egg white until stiff peaks form.  While continuing to beat, gradually add the cooled milk mixture.
3.  In a separate, larger, bowl, beat the butter and shortening until light.  Gradually beat in the egg/milk mixture.
4.  Fold in the vanilla.
5.  Cover and chill for 30 minutes before spreading on cooled cake. 

Chuck Muer's Poppy Seed Bread

A from scratch recipe.  Makes 4 loaves

Ingredients
1 package dry yeast
1-1/2 cups warm water - 110 degrees
1 tablespoon sugar
1 tablespoon salt
2 tablespoons olive oil
4 cups high-gluten bread flour
1/4 cup Kosher salt (GFL recommendation:  1-2 tablespoons)
2 tablespoons poppy seeds

Larry's Blessing
1 small garlic clove, peeled
1/3 cup olive oil
2 teaspoons of dried basil
2 teaspoons of dried oregano
pinch of salt

Place the garlic and oil in a blender or food processor fitted with the steel blade.  Pulse to emulsify.  Add the remaining ingredients and blend well.

Instructions
1. To the bowl of a stand mixer, add the water and sprinkle the yeast on top.  When the yeast has dissolved and starts to froth, stir in the sugar, salt and oil.
2. Using the dough hook, add the flour, and mix.  If the dough becomes to sticky to blend, add a bit more flour.
3.  Knead dough at medium speed for 5 minutes. The dough should be smooth and elastic.
4. Remove dough from the bowl to a lightly floured surface.  Knead by hand for 2-3 minutes.
5. Place dough in a lightly oiled bowl and cover.  Set bowl in a warm place and allow dough to rise until doubled in size (about 25-35 minutes).
6. In a small bowl, blend the Kosher salt and poppy seeds. Set aside.
7. When the dough has risen, separate into 4 equal portions.
8. Form each piece into a long loaf.
9.  Sprinkle the work surface with the 1/4 of the salt-seed mixture.  Roll the loaf through the mixture to lightly coat.
10.  Place loaves on a baking sheet lined with parchment paper. With kitchen scissors, cut loaves into 5 sections, leaving the sections still attached.
11. Anoint (brush) loaves liberally with Larry's Blessing.
12. Rest the loaves for 30 minutes before baking.  (At this point, they may be refrigerated for up to 8 hours before baking.)
13. Bake at 450° for 10 minutes. Then lower oven temperature to 400° and continue baking another 10 minutes or til golden brown. Serve immediately.

Hudson's Sesame Salad Dressing

This is reputed to be the Asian Dressing, Hudson's used for their Spinach Salad.  For the salad, start with baby spinach, matchstick carrots, and sliced almonds and then add whatever else you like - perhaps white mushroom, green onion, cooked chicken, shrimp, or egg, croutons, wonton crisps or fried chow mein noodles  . . .   The dressing is very flavorful but calorie laden and it makes alot!  Our Good Food Lady (GFL) recommendations are listed next to the ingredients. 

Ingredients
3/4 cup of sugar (GFL recommendation - start with 1/4 cup of sugar and add more to taste)
1 teaspoon of mustard powder
1 teaspoon of salt (GLF recommendation - skip the added salt)
1/3 cup of white distilled vinegar
1 teaspoon of soy sauce, or to taste
1/4 cup of diced onion
1 cup of canola or grapeseed oil (GFL recommendation - 2/3 cup of oil and perhaps a bit of water to thin or more oil to thicken)
1-1/2 tablespoons of lightly toasted sesame seeds (GFL recommendation - try with poppy or celery seeds)

Instructions
1.  Place the first 6 ingredients in a blender.  With the motor running, drizzle the oil (and water) down the feed tube.
2.  Stir in the seeds.
3. Store unused in a tightly sealed glass jar for up to 4 weeks.

Michigan Maple Glazed Roast Turkey with Cranberry Bourbon Relish

From Southfield.  Sweet!

Turkey
12-15 pound turkey
1 large onion, unpeeled
3-4 tablespoons of unsalted butter, melted
2 cups of chicken stock/broth, warmed
1/4 cup of Michigan maple syrup

Cranberry Bourbon Relish
2 cups of bourbon
1/2 cup of minced shallot
1 teaspoon of grated (zested) ginger
zest of 1 orange
24 ounces of fresh cranberries
2 cups of sugar
black pepper

Instructions
1.  Heat oven to 350 degrees with a rack on the bottom rung.
2.  Rinse the turkey inside and out.  Pat dry with paper toweling.
3.  Season inside and out with salt and pepper.
4.  Place the onion inside.
5.  Truss.
6.  Place breast side up on a rack in large roasting pan.
7.  Brush half the butter over the bird.
8   Pour the stock into the pan.
9.  Baste every 45 minutes until the internal temperature of the leg is 170 degrees and the breast is 160.
10.  Combine the remaining butter with the maple syrup.  Brush over the bird and continue roasting with no additional basting until the leg is 180 and the breast is 170.  Then rest covered loosely with foil for 30 to 45 minutes before carving.
11.  In the meantime, make the Relish.
12.  In a stainless steel or enamel coated pot bring the bourbon, shallot, ginger and zest to a boil.  Reduce heat to a simmer and cook until the liquid turns syrupy.
13.  Add the cranberries and sugar.  Raise the heat and cook until the cranberries burst.
14.  Remove from the heat and cool.  Season generously with black pepper, to taste.

Gorgonzola Spread

This recipe comes from Fenton and is said to be very close to the the spread served at The French Laundry Restaurant.  Gorzonola is good, but any mild blue cheese works.  Treasure Cave Blue Cheese is reliably mild and affordable.  For those of you who are fortunate enough to live within driving distance of the Give Thanks Bakery in Rochester, we highly recommend serving this spread on toasted slices of their incomparable baguette.

Ingredients
3 ounces of cream cheese, softened
1 ounce of Gorgonzola cheese, or other mild blue cheese
1 teaspoon of pickled jalapeno (Christopher Ranch brand for example)
1 tablespoon of apricot preserves
2 rashers of applewood-smoked bacon, diced and fried
2 dried apricots, minced
green part of 3 green onions, thinly sliced
optional:  pinch of cayenne pepper or to taste

Instructions
1.  In a bowl, combine the first 4 ingredients.
2.  Fold in the remaining ingredients.
3.  Cover and chill overnight.
4.  Bring to room temperature about an hour before serving.

Breakfast Strata

Submitted by Lisa Yamin of Bloomfield Twp.  Credit for the recipe goes to Nancy McGuire of Clarkston.

Ingredients
8 slices of bread
2-1/2 cups of milk
12 ounces of cheddar or Swiss cheese
4 eggs
1/2 teaspoon of dry mustard powder
1 medium chopped onion
1-1/2 cups of fresh chopped mushrooms
1 cup of diced green pepper
1-1/2 cups of steamed broccoli florets
1-1/2 cups cooked bulk sausage (sweet Italian or breakfast)

Instructions
Saute the vegetables and cook the sausage.  Trim crusts from bread and cut slices in half diagonally.  Arrange half  the bread in a 9x9  baking dish.  Top bread with most of the vegetables, sausage and cheese.  Place remaining bread slices on top, sprinkle last of the sausage and vegetables, top all with remaining cheese.  Beat together, the eggs, milk, and mustard.  Pour over bread.  If desired, top with additional cheese for a toasty cheese top.  Cover.  Chill overnight.  Bake at 350 degrees for 1-1/4 hours, or until puffy in the center and lightly toasted.

Grange Apple Cider Braised Beef

This Apple Cider Braised Beef recipe is reputed to be the same used by the Grange in Ann Arbor.

Ingredients
3 pounds of beef chuck roast, cut into four 12 oz pieces
salt to taste
pepper to ta
2 tablespoons of butter
1 large onion, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
a pinch each of cinnamon and cardamom
2 bay leaves
1 cup of hard cider
4 cups of apple cider

Instructions
1.  Heat oven to 300 degrees.
2.  Liberally season the beef with salt and pepper.
3.  Hat a heavy pt over a high heat.  Add the butter. When the butter is hot, brown the beef, in batches on all sides.  Remove and set aside.
4.  Reduce the heat to medium and add the carrots, onions, garlic, cinnamon and cardamom.   Cook until the vegetables are tender.
5.  Add the hard cider and cook until reduced by half.
6.  Add the cider and bring to a simmer.
7.  Return the beef to the pot with a lid slightly ajar.
8.  Bake for 2-1/2 to 3-1/2 hours, or until the beef is tender.
9.  Serve with mashed potatoes, squash puree, or other roasted root vegetables.
10.  Season to taste with finish of salt.

Hudson's Oriental Chicken Salad with Asian Dressing

Submitted from Bloomfield Twp.

A great favorite served at the old Hudson's Department Store Restaurants.

Salad
4 boneless and skinless chicken breast halves
salt and pepper to taste
1 large head iceberg lettuce, torn into pieces
3 cups thinly sliced mushrooms
4 green onion, cut into rings
6-ounce box of frozen pea pods, thawed and patted dry
1 tablespoon sesame seeds
1 cup Asian Dressing (see recipe below)
garnishes: 
8-ounce can mandarin orange sections, drained
Fried Wontons (see recipe below)

1.  Heat the oven to 350 degrees.
2.  Arrange the chicken in a small baking pan and season to taste with salt and pepper.  Cover with aluminum foil and bake for 25 to 30 minutes or until the juices run clear from the chicken.
3.  While still warm, shred the chicken and toss with 1/3 cup of the Asian Dressing.
4.  Refrigerate until well chilled.
5.  In a large bowl, toss together lettuce, mushrooms, green onion, pea pods, and sesame seeds with enough Asian Dressing to moisten.
6.  Divide into 4 servings and plate with a portion of the chicken, orange sections and fried wontons on top.

Fried Wontons
6 wonton wrappers
vegetable oil for frying

1.  Cut the wontons into 1/4 inch strips. 
2.  In a deep skillet, heat several inches of oil.  When the oil is hot, add the wontons and fry until crisp, about one minute.
3.  Remove the wontons with a slotted spoon and drain on paper towels. 
4. Keep at room temperature.

Asian Dressing - makes 1 1/2 cups
1 egg yolk
1/4 cup of soy sauce
1/4 cup of rice vinegar
1/4 cup of sesame oil
1/2 cup of vegetable oil
1/4 teaspoon of pepper

1.  Using a food processor, blend together the egg yolk, soy sauce, vinegar, and sugar.
2.  Add the sesame oil, vegetable oil, and pepper.  Blend for 30 - 45 seconds.
3.  Keep refrigerated.

St. Clair Inn Pancakes

From St. Clair.

Makes about 16 five-inch round pancakes.   Unused batter will keep in the refrigerator for a week.

Ingredients
2 eggs
1/3 cup buttermilk
1/2 cup dry milk powder
2 cups water
4 tablespoons oil
1/2 teaspoon vanilla
2/3 cup 7-UP soda
3 cups flour
1/4 cup sugar
1/2 teaspoon salt
1-1/2 teaspoon baking powder
1 teaspoon baking soda

Instructions
1.  Place the ingredients in your blender in the order listed - one at a time, blending for 20 seconds on high speed with each addition.
2.  Rest the batter for at least 15 minutes before baking to swell the flour.
3.  On a lightly oiled hot griddle, drop 1/4 cup of batter for each 5-inch round pancake.
4.  Bake until large bubbles form on top, flip and bake until the bottom is brown and the pancakes batter is cooked through.

Mackinac Island Grand Hotel Walnut Banana Bread

Mackinac Island is nestled in the Straits of Mackinac where the two peninsulas of Michigan meet.  The island is a living Victorian village where personal motor vehicles are prohibited. The Grand Hotel is a national historic landmark and one of the sweetest spots on earth. It is one of many treasures waiting to be discovered by you on this beautifully charming and romantic island.

Banana Bread
1/3 cup butter
1/2 cup sugar
2 eggs
2 cups self-rising flour
1 cup mashed ripe banana
1/2 cup chopped walnuts

Cream Cheese Spread
8 ounces of whipped cream cheese
2 tablespoons of sour cream

Instructions
1.  Heat oven to 350 degrees.
2.  In a large mixing  bowl, cream the butter and the sugar until light and fluffy.  Add the eggs and beat for 3 minutes.
3.  Add half of the flour and continue to beat the mixture.  Add all of the bananas and continue beating.
4.  Add the remaining flour and beat for 2 minutes.  When the mixture is well combined, stir in the walnuts.
5.  Pour the mixture into a 9 inch bread loaf pan and bake for approximately 45 minutes.
6.  Cool for several hours before slicing.
7.  To serve, combine the whipped cream cheese and the sour cream.  Spread a small portion on cut slices of the banana bread and enjoy.

Ann Farrington's Chocolate Frieze

Submitted by Pat Hardy of Bloomfield Hills who got the recipe from the creator, Ann Farrington of Southfield. 

Ingredients
3/4 cup of butter
6 ounces German chocolate, chopped
4 eggs
2 cups sugar
1 cup sifted flour
1/4 heaping teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped pecans or walnuts
vanilla ice cream
fudge sauce

Instructions
1.  Heat oven to 350 degrees.  Grease an 8x11 pan and set aside.
2.  According to your preferred method, melt the butter and chocolate, stirring to combine.  Set aside.
3.  In a mixing bowl, beat the eggs and sugar until fluffy.
4.  Stir in the flour, cinnamon, vanilla and salt.
5.  Stir in the melted chocolate and nuts.
6.  Spread in the prepared pan.
7.  Bake 40 to 45 minutes or until the batter bakes away from the sides.  Internally, the inside of the frieze will be a little gooey.
8.  Cool to room temperature and refrigerate thereafter.
9.  Serve with vanilla ice and fudge sauce.

The Golden Mushroom Wild Mushroom Strudel

For over 25 years, The Golden Mushroom in Southfield was ranked one of the finest restaurants in Michigan.  Their Wild Mushroom Strudel was a signature dish.  When this recipe was released in 1991 in a cookbook issued by the Cranbrook House and Gardens Auxiliary, home cooks had their panties in a twist over the availability of fresh and affordable "wild" mushrooms.  Today, many speciality grocers stock a wide variety of both fresh, dried, cultivated and wild mushrooms.

Serves 6

Ingredients
1/4 cup of butter
2 tablespoons of minced shallot
2-1/2 quarts of sliced mushrooms - use four or more varieties
3 tablespoons flour
1/3 cup dry sherry
1/3 cup heavy cream
salt
pepper
1/4 cup chopped parsley
4 sheets phyllo dough
1/3 cup clarified butter

Instructions
1. Heat a deep skillet over a medium heat.  Add the butter.  When melted, add the shallots and saute until soft.
2.  Add the mushrooms and cook until the all of the liquid evaporates (GLF tip:  cover to get the the mushrooms weeping and then uncover to cook off the juices.)
3.  Scatter the flour on top and stir in.
4.  Add the sherry and cream.  Salt and pepper to taste.
5.  Cook until the mixture thickens.
6.  Remove from the heat and spread on a rimmed sheet pan to cool.
7.  Add the parsley.
8.  Heat oven to 400 degrees.  Line a large rimmed baking sheet pan with parchment paper and set aside.
9.  Place a sheet of phyllo on a clean towel or napkins.  Brush with the clarified butter.  Repeat with the remaining sheets of phyllo.
10.  Place the cooled mushrooms in column the length of one of the long sides. 
11.  Grasp the towel and lift the edge of the sheets away from you to roll on top of the filling.  Continue to lift and roll like a jelly roll, working into place snugly.
12. Lift the completed roll and place seam side down on the paper-lined pan.
13.  Brush with more of the clarified butter.
14.  Bake until browned and crispy.
15.  Slice and serve warm.

Fleetwood Diner Hippie Hash

Submitted by Tami Simpson of Ann Arbor. 

The Fleetwood Diner is an Ann Arbor landmark located at 300 S. Ashley.  The 24-hour eatery is "Home of the Hippie Hash."   The original Hippie Breakfast is a serving of the hash with two eggs any style and toast and jelly, but you can also get a Gryo Hippie, Meaty Hippie or Tempeh Hippie.  If you don't want a full breakfast, just order a side.

What is Hippie Hash?
A generous layer of homemade grilled hash brown potatoes* topped with grilled green peppers, onions, tomatoes, broccoli and mushrooms.  Crumbled feta cheese is scattered over the hot veggies for a melty finish.  Served with the offer of hot red pepper sauce, salt and pepper.

*Tip:  before grilling, place your shredded potatoes in a clean dish towel and wring out the watery excess. 

Rose's Rice Pudding

Submitted by Sandra Abatemarco of  Bloomfield Twp.  The recipe was given to Sandra by mother-in-law Rose Abatemarco formerly from Brooklyn, New York and presently from Edison, New Jersey.

Ingredients
1/2 pound of aborio rice
4 cups of whole milk
1 egg
1 cup of sugar plus additional for the top
vanilla
2 cups heavy cream
cinnamon

Instructions
1.  Rinse and clean the rice repeatedly.
2.  Barely cover the rice with water and begin to cook and stir on a low flame.
3.  At the beginning of a simmer, add one cup of whole milk.
4.  Cook a little while more and then prepare a tempered egg:  beat one egg with a little vanilla, a little milk and a little of the warm rice mixture.  Add the tempered egg to the pot with a cup of milk and a cup of sugar.
5.  Continue stirring a good while - could take as long as 1/2 hour.  As the mixture thickens, add one cup of milk and one cup of cream.
6.  Continue stirring until the mixture thickens.  Add one cup of milk.
7.  Continue stirring until the pudding is the desired consistency.  Turn the flame off.  Add one cup of cream.
8.  Remove to a serving dish.  The pudding will continue to thicken.
9.  Combine cinnamon and sugar to taste and dust the top of the pudding.  Swirl the cinnamon sugar through the pudding. 
10.  Leave uncovered to cool and set at room temperature.
11.  Enjoy.

Marty's Buggy Whip Salad

The Buddy Whip is a long-established eatery in Farmington Hills.  A friend submitted this recipe for their famous Marty's Salad. 

Marty's Salad Dressing
14 ounce can sweetened condensed milk
1 cup light corn syrup
1/2 cup white vinegar
1-1/2 cup Miracle Whip
1 stick of margarine sliced into teaspoon sized pats

In the top of a double boiler set over simmering water, whisk the ingredients until the margarine is melted. Cook over the simmering water for 30 minutes, stirring occasionally. If dressing becomes too thick to stir, add a tablespoon of water. Place in a blender and pulse at a high speed for a few seconds. Cool, cover, and chill for several hours.

To make the salad you will need:
iceberg lettuce
endive
red onion
bacon
Cheddar cheese

Tear or cut the lettuce and endive into bite-sized pieces. Rinse with cold water and spin dry. Thinly slice the red onion. Cook strips of bacon until crisp. Crumble. Finely shred the cheese. Combine the ingredients with the desired amount of Marty's Dressing.

Apple Cake

Submitted by Rhode Island transplant Linda Austin of Northville. This cake comes to Michigan via a 1970's edition of the Providence Journal.  Linda's mother clipped the recipe from the paper and after the first bite, it became a family favorite. Linda has made it a tradition by baking it for her family.

Makes a single-layer coffee cake

Ingredients
2 large eggs
3/4 cup sugar
1/2 cup vegetable oil
1 cup flour
2 teaspoons baking powder (Linda likes Rumford brand)
1/2 teaspoon ground cinnamon
3 apples, peeled, cored and each cut into 8 wedges

Instructions
1.   Heat oven to 350 degrees.
2.  Grease and flour an 8" or 9" square baking pan.  Set aside.
3.  In a mixing bowl, beat the eggs very well.
4.  Add the sugar and beat again.
5.  Add the oil and baking powder.
6.  In a separate bowl, dust the apple slices with the cinnamon and stir to coat.
7.  Carefully fold the apples into the batter.
8.  Pour into the prepared pan.
9.  Bake for 40 minutes or until the center of the cake tests as done.

DeYoung's Fore Seasons White Chili

Submitted from Hartland by Mark and Becky DeYoung, the creators of DeYoung's Fore Seasons gourmet seasoning blends. For more recipes using DeYoung's blends or for purchase information visit http://www.deyoungsforeseasons.com/.

Ingredients
2 pounds boneless, skinless chicken breasts
spray cooking oil
2 tablespoons DeYoung's Fore Seasons, divided
cooking oil
1 cup diced celery
1 cup diced sweet onion
2 tablespoons chopped fresh garlic
1 small can chopped green chilies
2 tablespoons poultry seasoning
2 tablespoons poultry seasoning
2 32-ounce jars of Randall's Great Northern Beans
approximately 2 cups low-sodium chicken broth
ground white pepper to taste
favorite shredded cheese
optional: minced jalapeno pepper for extra heat
crusty bread or rolls

Instructions
1.  Heat oven to 350 degrees.
2.  Rinse chicken and pat dry. Spray with cooking oil and season generously with a tablespoon of DeYoung's Fore Seasons.
3.  Bake chicken for 30 minutes or until the juices run clear.
4.  Rest the chicken in the pan for 15 minutes before cutting into bite-sized pieces.
5.  Strain the pan juices through cheesecloth and reserve them for later use.
6.  Place an 8-quart Dutch oven over a medium to medium high heat. Lightly grease with cooking oil. 
When the pot is heated, sauté the celery, onion and garlic until tender.
7.  Add the chicken, chilies, poultry seasoning and 1 jar of beans.
8.  In a blender, puree the remaining jar of beans. Add to the pot. Stir well.
9.  Add as much chicken broth as needed to achieve your preferred consistency.
10.  Season with another tablespoon of DeYoung’s Fore Seasons and to taste with the white pepper.
11. Bring to a boil.  Reduce the heat and simmer for 30 minutes.
12.  To serve, ladle into bowls. Top with shredded cheese and if desired, minced jalapeno to taste.
13.  Offer crusty bread or rolls.

Sterling Heights BBQ Cornish Hens

Submitted by Greg Frenette of Sterling Heights.  Greg has re-created the memorable grilled Cornish hens that were served at his wedding to Annette in June of 1986.

Ingredients

4 Cornish hens, approximately 1.5 pounds each
2 cups of white rice
2 cans of chicken broth
1/4 cup of olive oil

1 small sweet onion, minced
1/2 cup of dried cranberries
1/2 cup of oranges slices, cut into small pieces
1 jar of orange marmalade

Instructions

1.  In a medium skillet, heat the olive oil and saute.  Cook the onions until they are translucent in appearance.
2.  In a medium sauce pan, cook the white rice in chicken broth.  Then add the onions, cranberries and orange pieces. Set aside.
4.  Rinse the hens thoroughly and pat dry .
5.  Stuff with the rice mixture and tie the legs together with kitchen twine.
6.  Place the hens on an outdoor grill over an indirect medium high heat.
7.  Baste with orange marmalade several times during the grilling process.
8.  The hens are done when the juices run clear and the internal temperature of the meat and filling reach 165 degrees.

DeYoung's Fore Seasons Michigan Caviar DeYoung's Fore Seasons Michigan Salsa

Submitted from Hartland by Mark and Becky DeYoung, the creators of DeYoung's Fore Seasons gourmet seasoning blends. For more recipes using DeYoung's blends or for purchase information visit http://www.deyoungsforeseasons.com/.


Ingredients
15 ounces canned Eden Foods black beans, drained and rinsed
15 ounces canned Eden Foods navy beans, drained and rinsed
12 ounces canned sweet corn, drained OR the kernels from 3 ears of fresh Michigan sweet corn
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper OR 1 finely diced jalapeno pepper
1/2 cup diced red onion
3 cloves garlic, minced
1/2 cup fresh lemon juice
1/2 cup fresh cilantro, chopped
1/4 cup light olive oil
2 teaspoons DeYoung's Fore Seasons

Instructions
1.  Toss the ingredients together in a bowl.  Cover and refrigerate overnight.
2.  Season to taste with salt and pepper.

DeYoung's Fore Seasons Grilled Vegetables

Submitted from Hartland by Mark and Becky DeYoung, the creators of DeYoung's Fore Seasons gourmet seasoning blends.  For more recipes using DeYoung's blends or for purchase information visit http://www.deyoungsforeseasons.com/.

Ingredients
2 tablespoons olive oil, divided
1 small onion, chopped
1 each red, yellow, and green pepper cut into strips
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
1-2 tablespoons of DeYoung's Fore Seasons

Instructions
1.  Cut a double thickness of heavy-duty foil about 24" x12".  Drizzle 1 tablespoon of oil onto the foil.
2.  Top with the vegetables.
3.  Drizzle the remaining oil.
4.  Season generously with DeYoung's Fore Seasons.
5.  Fold the foil around vegetables and seal tightly.
6.  Grill, covered, over a medium heat for 15-20 minutes or until tender.
7.  Open the foil carefully to allow the steam to escape.

Baked Trout

From Maria Hornburg of Novi.  We love Maria's idea to use the toaster oven.

Serves 2

Ingredients
½ cup dry unseasoned bread crumbs
1 tablespoon olive oil
2 garlic cloves, crushed through a garlic press
Salt to taste
Pepper to taste
12 ounces Steelhead or Rainbow trout fillets

Instructions
1.  Preheat an oven or toaster oven to 430 degrees.
2.  For an easy clean up, line a baking sheet pan with foil.
3.  In a small bowl, combine the first five ingredients until the consistency of wet sand.
4.  Place the fish on the baking pan skin side down.  Spread the breadcrumb mixture on the flesh side.
5.  Bake for 15 minutes or until the topping is golden brown and the fish flakes.

Ember's Green Pea and Peanut Salad

The Ember's in Mt. Pleasant is closed now, but we have the recipe for their One-Pound Pork Chop and this pea and peanut salad.  We have encountered the same recipe with 1/2 teaspoon of Accent added.

Ingredients
1-1/2/ cups Hellman's mayonnaise (GFL or less to taste)
1/2 cup Miracle Whip (GFL or less to taste)
1/2 tablespoon Worcestershire sauce
20 ounces frozen green peas, thawed and well drained.
8 ounces Spanish peanuts

Instructions
1.  In a mixing bowl, combine the first three ingredients.
2.  Fold in the peas and peanuts.
3.  Chill for at least 2 hours.

Ember's One-Pound Pork Chop

The Ember's in Mt. Pleasant has closed so we are pleased to publish the recipe for their famous one-pound pork chop.  At the grocery, look for a double-cut loin chop.  They may be closer to 3/4 of a pound so your baking time may be reduced.  We tested the recipe and the result was dry chops.  To overcome that we've adapted the recipe.  For a side dish, click on Ember's Green Pea and Peanut Salad.
 For 4 to 6 one-pound, bone-in pork chops

Marinade
2 cups soy sauce
1 cup water
1/2 cup brown sugar
1 tablespoon dark molasses
1 teaspoon salt

Red Sauce - makes substantially more than needed
14 ounce bottle of Heinz ketchup
1 bottle Heinz chili sauce
1/2 cup water
1 cup brown sugar
1 tablespoon dry mustard powder

Instructions
1.  Place the marinade ingredients in a sauce pan.  Stir and bring to a boil.  Cool.
2.  Place the chops, largest visible-bone side up, in an oblong baking dish.
3.  Pour the cooled marinade over the chops and cover the dish tightly with foil.
4.  Heat oven to 325 degrees.  Bake for 2 hours OR until tender.  Then drain off the marinade.
5.  In the meantime, combine the red sauce ingredients in a saucepan and stir while heating until combined.
8.  Dip each chop in the red sauce.  Increase the oven to 375 degrees.
9.  Bake uncovered until the red sauce caramelizes. 
10.  Offer remaining red sauce as a condiment for the chops.

Brown Sugar Buttermilk Pie with Romeo Peach & Raspberry Compote

Submitted by Sally Slbthorpe of Shelby Twp.  Sally won first prize in Hiller's Markets 2010 Made in Michigan Recipe Contest.

Crust
1-1/4 cups Star of the West pastry flour
2 tablespoons Pioneer light brown sugar
1/4 teaspoon salt
1/2 cup cold Zingerman’s butter, cubed
3-4 tablespoons cold water

Filling
6 tablespoons melted Zingerman’s butter
1-1/4 cups Pioneer light brown sugar
3 large Michigan eggs,  at room temperature
3 tablespoons Star of the West pastry flour
2 cups Guernsey Farms buttermilk
1 tablespoon fresh lemon juice

Compote
4 ripe Romeo (or other Michigan) peaches, peeled and sliced
1 pint Michigan-grown raspberries
1/2 cup American Spoon Foods red raspberry preserves

Instructions
1.  Heat oven to 400 degrees.
2.  Prepare the crust.  Mix together the flour, brown sugar, and salt in a medium bowl. Cut in the butter until crumbly. Sprinkle with water and fluff with a fork. Let sit a few minutes for water to absorb. Gather into a ball and roll out on a floured cloth to a 12-inch circle. Fit into a 9 or 10 inch pie pan. Cover crust with parchment paper and line with pie weights or dried beans.  Place on bottom rack of the preheated oven, and bake for 6 minutes. Remove from oven and reserve until needed. Reduce oven temperature to 325 degrees.
3.  Make the filling.  In a large bowl, beat the butter, brown sugar, egg and flour; then beat in the buttermilk and lemon juice. Pour the mixture into the pie shell and bake in the center of the oven for 45-55 minutes until the custard is light golden or a toothpick inserted in the center comes out clean. Let cool, then cover with plastic wrap and refrigerate until chilled.
4.  To make the compote, place the peaches and raspberries in a medium sized bowl. Heat the preserves in a microwave safe measuring cup and process on high until it bubbles, about 1 minute. Pour over the fruit and gently stir.
5.  When ready to serve, spoon the compote over slices of the Brown Sugar Buttermilk Pie.

London Chop House Pea Pod Soup

Submitted from Bloomfield Hills. Perfect for a 1960's retro or Mad Men Party. In the 1950's, 60's and 70's, Lester and Sam Gueber's London Chop House was on many lists of the best restaurants in the U.S. This soup was a favorite.

Serves 6

Ingredients
7 tablespoons butter (Good Food Ladies reduced to 4 tablespoons)
3/4 cup chopped white or yellow onion
3/4 cup sliced leeks - white part only
3 tablespoons flour
1 quart chicken broth
1 teaspoon sugar
1 bay leaf
1/2 teaspoon white pepper (Good Food Ladies used black pepper)
1/2 teaspoon freshly grated nutmeg
salt to taste
12 ounces frozen peas
1 cup, trimmed and cut into 1/4" pieces, fresh Snow peas (aka Chinese pea pods)
2 egg yolks
1 cup heavy cream

Instructions
1.  Melt 6 tablespoons of butter in a 3-quart saucepan. (Good Food Ladies reduced to 3 tablespoons.)
2.  Add the onions and leeks and saute until translucent.
3.  Add the flour and stir well for a minute or two or until the raw taste of the flour is cooked out.
4.  Add the broth and stir until blended.
5.  Add the sugar, bay leaf, pepper, nutmeg and salt to taste.
6.  Bring to a boil, then reduce the heat and simmer for 15 minutes.
7.  Add the frozen peas.  Bring to a boil and cook for 2-3 minutes.
8.  Puree the mixture using an immersion blender, stand blender, or food processor.
9.  Strain the mixture through a fine sieve back into the pot.
10.  Heat the remaining tablespoon of butter in a skillet.  Add the chopped pea pods and saute until tender crisp.  Add to the pot with the soup.
11.  In a spouted cup, whisk together the egg yolks and cream.
12.  Gradually stream into the soup while constantly whisking.
13.  Correct to taste with salt and/or pepper.

London Chop House Roqueburgers with Pancho Sauce

Submitted from Bloomfield Hills.  Perfect for a 1960's retro or Mad Men Party. In the 1950's, 60's and 70's, Lester and Sam Gueber's London Chop House was on many lists of the best restaurants in the U.S. This cheese, butter, and cognac stuffed burger was a favorite.

Makes 6 burgers

Ingredients
2-1/2 pounds ground chuck (the Chop House made their own beef blend from aged prime trimmings)
2 eggs
2 tablespoons minced onion
1 tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon pepper
4 ounces crumbled Roquefort or Bleu cheese
4 tablespoons butter, softened
1 tablespoon cognac or brandy
6 English muffins, toasted
Pancho Sauce (recipe follows)
Optional: tomato slices, lettuce leaves

Pancho Sauce
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup mayonnaise
1/2 tablespoon dry mustard
1/2 teaspoon prepared horseradish
1/4 teaspoon ground ginger (assuming ginger powder)
1/8 teaspoon Accent
1 tablespoon pineapple juice
1/2 tablespoon wine vinegar
1 teaspoon Worcestershire sauce
1-2 drops Tabasco sauce

Instructions
1.  Heat oven broiler to high.
2.  In a mixing bowl, combine the beef, eggs, parsley, salt and pepper.
4.  Form into 12 patties, 1/2" thick.
5.  In a separate bowl, blend the cheese, butter and cognac.  Form 6 balls.
6.  Place one ball between 2 patties and press the edges firmly together - the ball will flatten.
7.  Broil on both sides until the beef is cooked though (no sign of pink)
8.  Combine the sauce ingredients and spread on the cut sides of toasted English muffins.
9.  Offer tomato slices and lettuce leaves.

Turkey Tarragon Soup

Submitted by Xiren (Seer-rin) an Oakland County native.
Xiren is the lead singer and musician of the band featuring his name.  You can download his music, check out his concert schedule, purchase songs and merchandise, and Twitter him at http://xiren.net



Ingredients
2 quarts low-sodium chicken or vegetable broth
2 pounds mixed raw vegetables, chopped
2 pounds fully-cooked oven-roasted turkey, chopped
1 tablespoon dried tarragon
1 teaspoon McCormack’s Grill Mates Roasted Garlic and Herb blend or similarly salty herb blend
1-1/2 cups brown rice
3 cups water

Instructions
1.  Place the broth, vegetables, turkey, and seasonings in a slow-cooker or crock pot.
2. Set to high and cook for 4 hours.
3.  About an hour before serving, combine the rice and water in a lidded saucepan or rice cooker and cook as suggested on the package.
4.  Add the rice to the crock pot and stir to combine.

Detroit Almond Boneless Chicken

An ages old recipe originally printed in the Detroit Free Press.  It is meant to duplicate a restaurant style Almond Boneless Chicken that remains a Detroit area favorite.  Serve with boiled or steamed white rice.

Serves 6

Ingredients
boneless, skinless chicken breast, enough for 6 people, patted dry with paper toweling
1/2 teaspoon salt
1 tablespoon dry sherry
7 tablespoons cornstarch
4 tablespoons water
 3 cups fat-free, low-sodium chicken broth
1-1/2 cups chopped mushrooms
3 tablespoons chicken fat or unsalted butter
2 teaspoons reduced sodium soy sauce
3 tablespoons chicken bouillon granules
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 cup shredded iceberg lettuce
1/3 cup slivered almonds, toasted
1 green onion, finely sliced
oil for deep-frying

Instructions
1.  Place chicken in a single layer in a shallow dish.  Sprinkle with salt and dry sherry.  Set aside fore 15 minutes to marinate.
2.  In a medium saucepan, stir 4 tablespoons cornstarch in 3 tablespoons water to dissolve.
3.  Place over a medium heat.  Add the chicken broth, mushrooms, chicken fat/butter, soy sauce and bouillon granules, stirring almost constantly.  After the mixture comes to the boil, cook and stir for 1 more minute.  Remove from the heat, but keep warm.
4.  In a large bowl, beat together 3 tablespoons cornstarch, 3 tablespoons flour, 1/2 teaspoon baking powder, 1 egg and 1 tablespoon water.  Set aside.
5.  Heat a large skillet or wok over a medium high heat.
6.  Fill with oil 1/2" deep.
7.  When the oil is hot, dip the chicken breast pieces in the batter and fry on each side for 5-7 minutes or until the batter is a deep golden color and the chicken is cooked through. Drain on paper towel and move to a board.  Slice the chicken on the diagonal across the width, about 1/2" wide.
8.  Place the lettuce on a platter.
9.  Arrange the chicken on the lettuce.
11.  Scatter the almonds and green onion on top.
12.  Spoon the sauce on top.