Yield: 2 servings.
Lisa Leann’s Cook’s Notes
Sometimes simple things are the best. I love to add a little spice to a plate of food with these beautiful pears
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Crème Brûlée
2 cups heavy cream
5 egg yolks
1
/
2
cup sugar
1 tablespoon vanilla extract
1
/
2
cup or so of light brown sugar
Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl, mixing until creamy. Pour into 4 7-ounce ramekins. Place ramekins in a baking pan. Fill baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes then begin to check them every 10 minutes. The custards are done when inserted knife comes out clean. Remove ramekins from baking pan and set on counter. Allow them to cool for at least 15 minutes. Place in the refrigerator and chill overnight. Sprinkle a thin but complete layer of light brown sugar on the top of each custard. You can either torch (with a kitchen torch) or put custards under the broiler for approximately 1 minute.
Lizzie’s Cook’s Notes
In honor of my time in New York City, I learned to make this dessert recipe. I wouldn’t serve this every night of the week, but it gets rave reviews when I serve it at family dinners and dinner parties
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Belgian Waffles
2 egg yolks
5 tablespoons white sugar
1
1
/
2
teaspoons vanilla extract
1
/
2
cup butter, melted
1 teaspoon salt
2
3
/
4
cups self-rising flour
2 cups warm milk
2 egg whites
In a large bowl, beat egg yolks and sugar together. Beat in vanilla extract, butter, and salt. Alternately mix in flour and milk until blended well. In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes. Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.
Serves 6.
Goldie’s Cook’s Notes
Belgian waffles have always been a Sunday favorite in my home and also a favorite when we have breakfast out
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Sweet Potato Fries
1
/
2
teaspoon ground cumin
1
/
2
teaspoon salt
1
/
4
teaspoon ground red pepper
1
1
/
2
pounds sweet potatoes
1 tablespoon vegetable oil
Preheat oven to 400 degrees. In a small bowl, combine cumin, salt, and pepper. Set aside. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated. On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through—about 30 minutes. Serve immediately.
Serves 4.
Evangeline’s Cook’s Notes
When we returned home, I looked up a recipe for sweet potato fries and found this one in the stack of cookbooks I’ve recently purchased. If you like fries and love sweet potatoes, this is the way to go! Note: sweet potato fries are delicious with apple butter
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Grilled Mahimahi
3
/
4
cup olive oil
1
/
4
cup soy sauce
1 orange, cut in half
1 lemon, cut in half
1 lime, cut in half
2 bay leaves
12 black peppercorns, toasted and crushed
1
/
2
bulb fennel, thinly sliced
1
/
2
red onion, thinly sliced
6 cloves garlic, thinly sliced
1 (1-inch) length of ginger, peeled and thinly sliced
4 boneless mahimahi fillets, about 8 ounces each
Pour olive oil and soy into large mixing bowl. Squeeze in the juice of the orange, lemon, and lime, and toss in the squeezed rinds. Add the remaining ingredients and mix well. Prepare the grill. About 20 minutes away from dinnertime, put fish in the marinade and let sit for 10 minutes, turning once or twice. Remove the fish and grill for 4 minutes on the first side and 2 minutes on the other side.
Serves 4.
Lizzie’s Cook’s Notes
You don’t have to go out to dinner in order to have delicious mahimahi. You can prepare this at home for a truly delicious fish dish. It doesn’t take much time and it’s well worth it
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Spanish Omelets
1 pound russet potatoes, peeled.
1
/
3
cup olive oil
1 medium yellow onion, thinly sliced
1
1
/
2
teaspoons salt
1
/
4
teaspoon black pepper
6 eggs
1 tablespoon finely chopped fresh rosemary (optional)
Heat oven to 350 degrees. Halve the potatoes lengthwise and cut each half into
1
/
4
-inch-thick slices. Heat the oil in (oven proof) skillet over medium heat. Add the potatoes and cook until almost tender, about 10 minutes. Add the onion and cook about 5 minutes until softened. Pour off all but 1 tablespoon of the oil then season with 1 teaspoon of the salt and the pepper. In a medium bowl, combine the eggs, rosemary, and remaining salt. Pour the eggs over the potatoes and reduce heat to low. Cook, without stirring, for 1 minute. Stir once and cook until the eggs begin to set (about 3 minutes). Transfer to oven and bake until set (about 8 minutes). Loosen the omelet from the side of the skillet with a knife then slide or invert it onto a plate. Slice into wedges. Serve hot or at room temperature.
Yield: 4 servings.
Lisa Leann’s Cook’s Notes
This is a great dish to make for your family on a lazy Saturday morning. I love to make it when my family gathers at the house in Summit View. It’s always a big hit
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Apple Cider Doughnuts
Special equipment: mini Bundt pan(s). Use one repeatedly or use several at a time.
3 tablespoons granulated sugar
2 cups all-purpose flour
1
1
/
2
teaspoons baking powder
1
1
/
2
teaspoons baking soda
1
/
2
teaspoon salt
2 teaspoons ground cinnamon
1 large egg, lightly beaten
2
/
3
cup packed brown sugar
1
/
2
cup apple butter
1
/
3
cup pure maple syrup
1
/
3
cup apple cider
1
/
3
cup nonfat plain yogurt
3 tablespoons canola oil
Maple Glaze
1
1
/
4
cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
1
/
4
-
1
/
3
cup pure maple syrup
Preheat oven to 400 degrees. Spray mini Bundt pans with cooking spray, then sprinkle the inside of the pan with granulated sugar, then shake out the excess. Mix flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl; set aside. Whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt, and oil in another bowl. Add dry ingredients and stir until just moist. Spoon 2 tablespoonfuls of batter into each Bundt pan. Bake until springy, about 10 to 12 minutes. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini Bundt pan, then recoat it with cooking spray and sugar. Repeat with the remaining batter.
Maple Glaze
Combine confectioners’ sugar and vanilla in a bowl. Gradually whisk in enough maple syrup to make a coating consistency. Dip the “top” of the doughnuts in the glaze to coat. Then set them glazed-side up on a rack over wax paper until the glaze has set. Serve warm with (optional) scoop of vanilla ice cream.
Donna’s Cook’s Notes
I researched this recipe after trying it in New York, and if I get ambitious, I might even make it myself. In the meantime, I’m going to slip it to Lisa Leann to see if she’d be willing to make it for one of our own Potluck prayer times
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Wild Cajun Spicy Chicken
Sausage Gumbno
1
/
3
cup flour
1
/
3
cup cooking oil
1 large onion, chopped
1
/
2
cup green pepper, chopped
2 garlic cloves, finely chopped
1
/
2
teaspoon pepper
1
/
4
teaspoon red pepper
4 cups hot water (or Swanson’s chicken broth)
1 pound chicken thighs, skinned and boned (cut in bite-size pieces)
1 pound boned and skinned chicken breasts (cut in bite-size pieces)
1 box frozen okra (some people don’t use okra)
1 can tomatoes (chopped) (some people don’t put in tomatoes)
12 ounces smoked sausage (
1
/
2
-inch slices) hot cooked rice
In Dutch oven (4-inch) stir flour and oil until smooth. Cook over medium-high heat 5 minutes; stirring often. Reduce heat to medium; cook and stir the roux about 15 minutes or until a reddish dark brown roux is formed. Stir in the onion, green pepper, garlic, black pepper, and red pepper. Cook and stir over medium heat 3 to 5 minutes until vegetables are tender. Gradually stir the hot water (or chicken broth) into vegetable mixture. Stir in chicken. (If used, add okra and tomatoes.) Bring mix to boil; reduce heat, cover, and simmer 40 minutes. Stir in sausage, cover, and simmer about 20 minutes more until chicken is tender. Remove from heat; skim off fat. Spoon over rice, garnish with okra.
Vonnie’s Cook’s Notes
It’s no surprise to me why the Wild Cajun Cooks did so well in The Great Party Showdown. Those boys can cook. I’m glad I was able to snag this recipe before they headed back to Baton Rouge
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Banana Pineapple Delight
2 cups crushed graham crackers
1
/
2
cup margarine, melted
1
/
2
cup margarine
2 cups confectioners’ sugar
2 eggs
4 tablespoons cornstarch
1 tablespoon vanilla extract
3 bananas
1
/
4
cup lemon juice
1 (20 ounce) can crushed pineapple in heavy syrup, drained
1 (8 ounce) container frozen whipped topping, thawed
Combine graham cracker crumbs and melted margarine and pat into bottom of a 9-by-13 pan. In a medium, nonstick saucepan over medium heat, combine remaining margarine, confectioners’ sugar, eggs, cornstarch, and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat, and simmer 8 to 10 minutes. Let cool, then spread over crust. Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.
Serves 24.
Goldie’s Cook’s Notes
I had never heard of this until our King Kong themed event. But I fell in love with it and have made it several times since
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Banana Nut Cheesecake
1 cup chocolate wafer crumbs
1
/
4
cup margarine, melted
16 ounces cream cheese, softened
1
/
2
cup sugar
1
/
2
cup mashed ripe bananas
2 large eggs
1
/
4
cup chopped walnuts
1
/
3
cup milk chocolate chips
1 tablespoon margarine
2 tablespoons water
Preheat oven to 350 degrees. Combine crumbs and margarine; press onto the bottom of a 9-inch tspringform pan. Bake 10 minutes. Combine cream cheese, sugar, and banana, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake for 40 minutes. Loosen cake from rim; cool before removing rim of pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.
Lizzie’s Cook’s Notes
I’ve heard of banana nut bread, of course, and New York style cheesecake, but this recipe takes the best of both worlds and brings them together!
Virgin Banana Daiquiris
2 cups ice
1
/
2
banana
6 ounces lemonade
4 ounces lime juice
pineapple wedge
Fill a blender with two cups of ice, then add half a banana, lemonade, and lime juice. Replace the lid tightly and blend. Next, pour the concoction into a tall, 16-ounce glass and garnish with a pineapple wedge. If the concoction is too thick, add a splash of water when blending.
Serves 1.
Donna’s Cook’s Notes
All I need is a trip to the Bahamas to get the full flavor of this delicious drink.
Banana Split Cake
1 (16 ounce) package vanilla wafers, crushed
1 cup margarine, melted
1 (8 ounce) package cream cheese
2 cups confectioners’ sugar
1 (20 ounce) can crushed pineapple, drained
6 bananas
1 (12 ounce) container frozen whipped topping, thawed
1
/
4
cup chopped walnuts
8 maraschino cherries chocolate syrup
Combine the crushed vanilla wafers and melted margarine, then pat mixture into bottom of a 9-by-13 pan. Beat the cream cheese and confectioners’ sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the whipped topping and sprinkle top with chopped walnuts and maraschino cherries and drizzle with chocolate syrup.
Lisa Leann’s Cook’s Notes
This is not the most beautiful dessert in the world, but it sure tastes good. And you gotta love it because it’s really pretty easy to make
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Grilled Ham Panini
Sandwich
2 slices sourdough bread (multigrain bread works nicely too)
1 tablespoon mayonnaise
4 slices shaved smoked ham or brown sugar ham
2 slices tomato
1 slice cheese