Pecan Pie

This comes from Laura B.:

I just wanted to share with y'all this pecan pie recipe that another friend living abroad shared with me. It doesn't use Karo syrup (shock!) so assuming you can get your hands on some pecans...the ingredients are generally a bit more accessible. I tried making it the other night and it turned out quite nice. Also you can use Splenda (if you can find some...) to make it more blood-sugar friendly. Enjoy! -- Laura

INGREDIENTS
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees (200 C), then reduce temperature to 350 (175 C) degrees and bake for 30 to 40 minutes, or until done.

Mandarin Orange Salad

Ingredients:

3 to 4 c. salad greens broken (leaf, Bibb lettuce, spinach)

1/4 c. sliced onions

1 (11 oz.) can mandarin oranges, drained

1/4 c. slivered almonds, toasted in butter

1/4 c. vegetable oil

2 tbsp. vinegar

2 tbsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

Combine the greens, onions, mandarin oranges and almonds.
Make the dressing with the vegetable oil, vinegar, sugar, salt and pepper. Chill in refrigerator for 2 hours before tossing with the salad ingredients.

Apple Pie

This is a very basic but good recipe. You can make the crust or you can use a premade one. Here in Spain, you will need to get in in the frozen section.

CRUST (recipe makes one double crust):
2 1/2 cups white flour

2 tbsp. sugar

1/4 tsp. salt

1/2 cup cold butter, broken into small pieces

5 tbsp. cold vegetable shortening

8 tbsp. ice water
Measure the flour, sugar and salt togetherl. Stir to combine. Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them. Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half. Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour. Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife. Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Pinch of salt 8 medium sized apples (a medium apple = about 1 cup)

2 tablespoons margarine
Heat oven to 425 F or 220 C degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.

OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Easy Pie Crust

This recipe is from Carrie B., who used to live in Barcelona, and is now in Austria.

Mix in slightly warmed pie plate:

1 1/2 c. flour

1 1/2 tsp sugar

1 tsp salt

2 T. milk

1/2 c. cooking oil

Fill and bake

Pumpkin Pie

Ingredients:
1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though)
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon salt (optional, I don't use any)
4 large eggs
3 cups pumpkin puree

1.5 cans (12oz each) of evaporated milk (I use the nonfat version)

Mix well using a hand blender or mixer.

Pour into the pie crust. Fit right up to about one quarter to one half inch from the very top.
Don't be surprised if the mixture is very runny, especially using the homemade puree. It may start as a soupy liquid, but it will firm up nicely in the oven!

Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Done! Ready to eat?

Pumpkin for Making Pies

I found this information on a webpage and thought some of us would appreciate this. It is a step by step to prepare to puree for pumpkin pie! So, if you do not have a Libby´s can, you can still enjoy your pie during the holidays!

Step 1 - Get your pie pumpkin
"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). If you're in a pinch and can't find a pie pumpkin, here's a tip: butternut squash taste almost the same! Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you DO use a regular Jack O' Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.
Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or 2 9 inch shallow pies!

Step 2 - Prepare the pumpkin for cooking
Wash the exterior of the pumpkin in cool or warm water, no soap.
Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.

Step 3 - Scoop out the seeds...
And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.

Step 4 - Cooking the pumpkin

Cook the pumpkin in plenty of water at the stove top. Normally it takes 20 or 30 minutes in total. It should be tender.

Step 5 - Scoop out the cooked pumpkin
Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
Many times the skin or rind will simply lift off with your fingers (see the photo at left) . I'll bet you didn't realize making your own pumpkin glop... err, "puree" was this easy!
If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water. That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it! Tip: To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight.

Step 6 - Puree the pumpkin
To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes.
A regular blender works, too. Or a food processor or even just a hand mixer with time and patience. With the hand blender, it just takes 2 or 3 minutes!

Step 7 - Done with the pumpkin!
You may freeze the pie filling (but NOT "can" it!)

Then follow your own recipe for Pumpkin Pie. I will place one in this blog totally from scratch!

Turkey Roasting

I am not the person to talk about this. I am still learning after 15 years of trying to do it well. Each year I keep the good things of last year and add a new idea to the whole process. I found this website below to be very good for me. I hope it helps you!

http://allrecipes.com/HowTo/Turkey-Roasting-101/Detail.aspx

Happy Roasting!!

Jiffy´s Corn Casserole

This has become my favorite corn casserole. The only reason not to make it is that sometimes I cannot get my hands on a Jiffy cornbread mix here in Spain!

Ingredients:
1 can whole kernel corn, drained
1 can creamed corn
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted (or 1/2 c. oil)
1 c. sour cream
1/4 - 1/2 tsp. garlic powder (opt.)
Shredded cheese (opt.)

Mix all ingredients except cheese. Sprinkle shredded cheese on top, if desired. Bake in casserole dish or 9"x13" baking dish for 30 to 45 minutes or until fully cooked in center.

Corn Casserole

Ingredients:
1 c. cream sweet corn (I open a can of corn, add a little sugar and cream it with the food processor keeping the water, if needed I add a little milk to help)
1 can kernel corn
1 1/2 c. crushed saltine crackers
1 c. grated Cheddar cheese
3 eggs
2 tbsp. sugar
1/2 c. sweet milk (I just use regular whole milk)
Mix all ingredients and bake in a greased casserole dish for 45 minutes at 450 degrees or around 200º C.

Cranberry Sauce

Ingredients
· 1 cup (200 g) sugar
· 1 cup (255 mL) water
· 4 cups (1 12-oz package) fresh or frozen cranberries (I found both versions in Hipercor and the fresh kind in Carrefour)
· Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Method
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.

Sweet Potato Casserole

INGREDIENTS
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

Topping:
1/2 cup packed brown sugar (You find packed brown sugar on Productos Latinos at Carrefour)
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans (here in Spain it is not easy to find "pecanas", I use walnuts and it works well. Hipercor usually have it but be ready to pay for it!)

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Green Bean Casserole from Scratch

I am collecting some Thanksgiving recipes from scratch. This is the first of a few I found, I will share all of them with you!

Green Bean Casserole From Scratch
2 pounds fresh green beans, trimmed and cut in half
4 cups whole milk
6 tablespoons unsalted butter (divided)
1/4 cup all-purpose flour
Salt and pepper to taste
1 pound button mushrooms,
sliced Fried onion rings: 2 large yellow onions, sliced into thin rings
Whole milk to cover onions
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil, for frying rings
Heat a pot with plenty of generously salted water. When the water comes to a full rolling boil, add the beans and cook until just tender. Do not crowd the beans or they will turn gray (cook in batches if necessary).
Fill a large bowl with ice water and when beans are done, drain and place in the ice water. Once beans have chilled, remove from the ice water and set aside.
In a medium pot, bring the milk to a boil. While the milk is heating, melt 4 tablespoons of butter in a medium saucepan, then add the flour, mixing with a wooden spoon. Cook flour mixture over medium heat for 3 to 5 minutes, stirring constantly and making sure the flour doesn't brown.
Very gradually pour the boiling milk into the flour mixture, whisking constantly to ensure there are no lumps. Continue to cook the milk mixture, stirring occasionally, until it has thickened, about 10 minutes. Remove from heat, season with salt and pepper and set aside.
Heat a large saute pan over high heat. When hot, add the remaining 2 tablespoons butter and immediately follow with the sliced mushrooms, even before the butter has completely melted. (This will keep the butter from burning while allowing the pan to stay hot enough so the mushrooms saute.) Saute the mushrooms until lightly browned, and season with salt and pepper. Pour milk mixture into pan with the mushrooms and cook together for a few minutes to meld the flavors.
To make onion rings: Place onion rings in a bowl and cover with milk. Place in refrigerator for at least 10 minutes or up to an hour. In a medium bowl, mix the flour, garlic salt, salt and pepper. Place enough oil in pot to cover the onion rings (you can fry in batches, if necessary). Heat to 375° F. Strain milk from onions. Coat onion rings with flour mixture, then fry in the hot oil. Once lightly browned, remove from oil and drain on paper towels
To assemble the casserole: Preheat oven to 350° F. In a large mixing bowl, mix the green beans, mushroom mixture and 1 cup of the onion rings. Taste for seasoning, adding salt and pepper, if necessary. Spray nonstick cooking spray into an 8-inch square baking pan or any suitable size that will accommodate the beans. Pour mixture into pan and top with the remaining fried onion rings. Bake for about 45 minutes, or until hot, and serve.
Note: Any component of this casserole can be done a day or two ahead, and the whole casserole can be assembled a day in advance.

Tortilla Española

I wanted to label this dish but was in doubt in what section to place it. It is a favorite in every household in Spain. It can be served as a first plate or second plate in a meal, or it can be served as tapas in a street café. Some will have it for a mid morning snack. Many Americans who live here, love it for breakfast. Kids will often have with a piece of Spanish break for afternoon snack or merienda. It can be served hot or room temperature. Just try it and enjoy it anytime of the day! --- By the way, I labeled it in Spanish and Tapas.

Ingredients:

4 large potatoes

6 eggs

Olive Oil

1/2 Large Onion

Peal the potaoes and slice them in small pieces. Rinse it. Chop the onions as well. Add abundant olive oil in a frying pan to fry the patotoes and onion together. Stir the potatoes and onions often cutting them in even smaller pieces with the spatula. They will be done when they are tender and golden. Remove from pan and set it aside. Remove most of the olive oil from pan, leaving just enough to coat the pan. On a bowl, add the eggs and beat them. Add the potato mixture mixing it well. Add salt to taste. Place the mixture to the pan again on lowest possible heat. When sides are done, make sure, with a fork, that the tortilla is loose from the pan. Turn tortilla on a plate and let is slide back to pan to cook other side. After a few minutes, turn it to a plate again and it is ready to serve.

You can add many things to enhance the taste: sausages, green pepper, zuchinnes, etc. Fry the engredients with potatos and onions.

Paella Valenciana

This recipe was given to me by a real Valencian lady, one of my best friends. "Valencianos" take pride on this wonderful dish. I know why! It is very complete and tasty!

There are several kinds of paella: seafood, vegetable, country style (such as the one below called "campestre"). In the recipe below you can sub the chicken, pork and rabbit for clams, fish, shrimp, calamar and squid what will give you a Seafood Paella. If you prefer, add some extra red and green pepper, carrots, green beans and white beans for a vegetable paella. I love all versions and recommend it to anyone. He it goes ...

Ingredients for 4 people:
1/2 chicken cut in pieces
1 lb rabbit meat (sub for added chicken, if you prefer)
1/2 lbs. pork ribs
1 cup of chopped fresh green beans
4-5 artichoked, chopped
1 tomato
1 or 2 garlic cloves, sliced
1 green or red pepper (maybe half and half), chopped
2 cups of rice (1/2 per person)
4 cups of water
1/2 olive oil
azafran
salt to taste
Lemon wedges

Fry the meat. When it is golden, add the vegetables. Add the water and let it cook for about 30 minutes. You may need to add more water before rice is added. It evaporates after 30 minutes of cooking. Try to ring it up to first measure. Add rice, azafran and salt. Cook for about 20 minutes, until rice is done. Let it "rest" for a few minutes before serving. Sprinkle some lemon to your plate after it is served.

. Families in Spain eat directly from the pan. Each one knows their corner of the pan and they work on it. Once you place the rice, arrange the vegetables and meat nicely, in a way to divide the servings.
. The perfect side dish for paella is a mixed salad with Vinagrette - no need for anything else.
. Note the special pan - if you do not have one, the best option is a large frying pan
. Once you add the rice, let it cook for a while, then place the vegetables. Do not remove anymore - for that reason use the large burner to have equal heat in all sides.
. Here they they say the best paella is done outdoors with wood from an orange tree -- and if you can -- bring the water from Valencia! :)

Gazpacho

This recipe was given to my by one of my friends, but I have to say, I know as many guazpacho recipes as Spanish ladies. There is always a family recipe that is better than the other. I think the key is to have an idea of the basic ingrediends and increase more of one or other vegetable to personal taste. I recommend you start with this recipe and see how it taste. Next time increase or decrease any of the vegetables to your preference. Have fun on the process!!

Ingredients:

4-5 tomatoes

1-2 garlic cloves, depending on personal taste

1/2 cucumber, peeled

1/2 onion

1 cup of water

Salt to taste

1/2 olive oil

1 or 2 T. Vinegar, depending on personal taste

Opt. 3 pieces of Spanish bread (similar to French) soaked on water

Put all the ingredients in the blender and that is it! Place in the refrigerator as it should cold before serving. You can also serve it with ice.

. I add more or less water depending if I want to drind on a cup or eat with a spoon.

. I personally like a little thicker than tomato juice.

. You can peel the tomatoes boiling it beforehand. We keep it for extra fiber.

. Better kept on a jar or recipient that can be shaken before serving.

. My husband loves to have the other half of cucumber, onion, pepper, tomato, all shopped in small pieces and served aside. You can through a few of those in the bowl and it makes it even better.

Fruit Pizza

We had a get together the other day and our host, Amber W., made this beautiful and delicious fruit pizza. I loved it and she shared the recipe with us. Here it goes ...

Fruit Pizza Crust:

1.5 cups white sugar
1 cup butter room temperature or (250gr)
2 eggs
1.5 tsp vanilla
4 cups plain flour
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder

Cream Sauce:
8 oz cream cheese at room temperature
2 cups powdered sugar
4 oz cool whip (or 1 box Chantilly: I buy this at Hiper Usera. It comes in a box. You add milk and beat with a mixer/ batadora - it is the closest thing to cool whip or whipped topping here- spray Nata turns to liquid and doesn't keep the fluff)

Instructions:

Crust: cream sugar and butter. Add eggs and cream well. Add vanilla and mix well. In another bowl sift together flour, salt, baking soda and baking powder.Add gradually to sugar and butter mixture and mix well. Remove about 3/4 of the dough and roll onto cookie sheet ( I only use 3/4 because it will be too big for the cookie sheet. The whole recipe makes a fat cookie). Bake at 350 F (150 C) for 20 minutes or until light brown. Let cool and refrigerate over night or continue with with cream sauce.

*I like to make the cookie crust the night before and refrigerate it to help it all to be cold when it accompanies the fruit and cream sauce. It is not necessary.

Cream Sauce:mix powered sugar and cream cheese with mixer. Then fold in the cool whip or Chantilly( instructions are on the box for how to make it).

Putting it all together:
Spread a thick layer on cookie. Top with fresh fruit: strawberries, bananas, grapes, pineapple, kiwi, mandarin oranges, blueberries, or peaches.

Glaze:(optional) If I know I am serving the pizza right away I don't use it.

GLAZE
2 tbls. cornstarch
1 cup pineapple juice
1/2 cup sugar
1 tsp. lemon juice

Muffins (using Master Mix)

Preheat oven to 425º.

Beat together in a bowl:
1 egg

1 c. milk

2 T. sugar

Add:

3 c. Master Mix

Stir just until dry ingredients are moistened. Spoon into greased muffin pans and bake for 20 minutes.

Options:

Add drained fruit, chopped nuts or chopped dried fruit.

Replace 1/3 of mix called for with quick-cooking oatmeal or all-bran cereal.

Add chopped dried fruit and/or nuts to muffin recipe and bake as a fruit bread; use greased 5x8 leaf bread and bake 40 minutes at 350º.

Coffee Cake (using Master Mix)

Preheat oven to 375º F.

Beat together in a bowl:

1/3 c. milk

1 egg

Add:

1/4 c. sugar

2 1/4 c. Master Mix

Stir until well blended (about 1 minute). Pour into greased 8" square baking pan.

Combine and sprinkle over:

1/2 c. brown sugar

3 T. margarine

1/2 t. cinnamon

1/4 c. chopped nuts (optional)

Bake 25 minutes. Serve warm.

Optional: drizzle with powder sugar and milk!

Biscuits (using Master Mix)

Preheat oven at 450º F

Combine in blowl

1 1/2 c. Master Mix
1/3 c. milk

Add milk at once, stirring 25 strokes. Knead lightly on floured board. Roll 1/2 think, cut, plance on ungreased baking sheet. Bake 10 minutes.

Options:

Add grated cheese, chopped herbs.

Increase milk to 1/2 c. for drop biscuits.

Use as topping on casseroles, cobblers, meat and vegetable pies, or wherever buiscuit dough is called for.

Pancakes or Waffles (using Master Mix)

Beat together in a bowl:
1c. milk

1 egg

Stir in:

1 1/2 c. Master Mix

Bake on hot griddle or waffle iron. For lighter waffles, separate egg, add yolk with milk. Beat egg white until stiff and fold into batter just before baking. Increase milk for thinner batter if desired.

Corn Bread (using Master Mix)

Preheat over 400º (190-200 C)

Stir together in a bowl:
1 1/2 Master Mix
2 T sugar
1/2 t. salt
3/4 c. cornmeal
1 t. chili powder (optional)

Combine in a separate bowl:
1 egg
3/4 c. milk
1 c. cream style corn (I use regular can of corn and pass it through the processor)

Stir liquids into dry ingredients just until flour is all mostened. Pour into greased 9" square pan or iron skillet, bake for 20-25 minutes.

Master Baking Mix

This is basically Bisquick mix made at home. With this you can prepare corn bread, pancake, waffles, biscuits, coffee cakes and muffins. It is taken from book "Cook More with Less" and I have used over and over again. I recommend it -- Mara

MASTER BAKING MIX

Ingredients:

10 cups of flour

6 T baking powder

1 1/2 T. salt

1 1/2 t. cream of tartar

1/4 c. sugar

Cut in to consistency of cornmeal:

2 cups of vegetable shortning

Stir in:

2 cups of milk powder

Store in covered container at room temperaature. To measure baking mix, pile lightly into a cup and level off with spatula.

Cream Cheese Christmas Tree

This is one of the favorites at my parties. If it is not Christmas, just use your imagination and do other shapes.

Ingredients:

8 oz Kraft Philadelphia Cream Cheese

1/4 cup DiGiorno Basil Pesto Sauce (I made my own, see recipe!)
1 TBLSP chopped red pepper
10 serving Nabisco Ritz Reduced-fat crackers (50 CRACKERS, 5 EACH) - (I use the olive oil flavored cracker you can find in Spain, the combination of flavors is perfect)
1 cinnamon stick

Instructions:
CUT block of cream cheese diagonally in half. Place triangles together to resemble Christmas tree on serving plate. Cover with pesto. ADD peppers for the tree ornaments. Insert cinnamon stick at base of triangle for the tree trunk. SERVE as a spread for assorted NABISCO Crackers Size-Wise Savor this tasty festive spread. Each 2-Tbsp. serving goes a long way on flavor

Pesto

I promised this recipe. So here it goes...

ITALIAN PESTO

Ingredients:
1 large bunch of basil, leaves only, washed and dried

3 medium cloves of garlic (if you not crazy about garlic, use just 1)

one small handful of raw pine nuts (I did not have pine and used almond, it was good as well!)

roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED (mine was store bought Italian grated cheese for Pasta)

A few tablespoons of extra-virgin olive oil.

Instructions:
Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil "cake" - see the photo up above. Transfer the pesto "cake" to a small bowl (not much bigger than the cake). Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.
You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil. She occasionally thins the pesto with a splash of pasta water for more coverage, but for our gnocchi this wasn't necessary.

Makes about 1 cup.

Yogurt Muffins

This is one of my favorite recipes because it never fails, you can vary a lot adding more things and the ingredients are so basic. Enjoy it! By Mara W.

YOGURT MUFFINS

Ingredients:
1 cup flour
½ cup of sugar
2 tsp baking powder (Spanish kind, if you use American, use 1 tsp.)
¼ tsp baking soda
1/8 tsp salt
1 egg
1 no flavor yogurt
2 T oil

Instructions:
Blend all ingredients just until smooth. Spoon into muffin pans, 2/3 full, and bake 15-20 minutes at 350º.

Variations:
. Recipe can be doubled and used for “bizcocho”, in 13x9x2 pan.
. Add raisins and cinnamon
. Add apple (1 in small pieces) and cinnamon
. Add banana (2-3 smashed) and nuts and cinnamon
. Add whatever you like and let us know the results!

Brazilian Coconut Flan

By Mara, of course!

It is so light and yummy!

Try it!

BRAZILIAN COCONUT FLAN

Ingredients:

I envelope of unflavored gelatin

1 large can condensed milk (about 750 grs)

Same quantity of coconut milk (find in Hipercor or Carrefour, International food-Chinese area)

Same quantity of water

Caramel

Instructions:

Dissolve gelatin in 2 T cold water. Mix this with condensed milk, coconut milk and water. Cover bottom of mold with caramel (as much as you like). Pour mixture into mold. Refrigerate until very firm. It takes a few hours.

Variation: Sometimes I add real ground coconut to add flavor and texture. If you like a very light dessert, leave the coconut out.

Crustless Quiche

CRUSTLESS QUICHE

presented by Haley Farm Bed & Breakfast and Retreat Center

Ingredients:

3 Eggs

1/4 cup Bisquick1-

1/2 cups Milk

Dash of Salt and Pepper

1 cup Chopped Ham

1 cup Sliced Mushrooms

1 cup Shredded Cheddar

1/2 onion chopped and sauted

Chopped Green Peppers

Instructions:

I love simple recipes and this recipe has really made quiche easy and fun.
Mix eggs, Bisquick, milk, salt and pepper in blender on low speed until mixed well (30-45 seconds) Pour blended mix into medium mixing bowl, add remaining ingredients and stir well. Pour into 9 inch greased pie pan (if you have those fluted quiche pans it will look even better). Bake at 350 degrees for 40 minutes. Remove. Let stand 10 minutes before cutting.

Mara's Note:

1) My family is not big on mushrooms. I skip it and add red & green pepper instead. It makes it very colorful. You can actually add the same amount of any vegetable (spinach, broccoli, etc).

2) I have also made it without vebetables once.

3) Instead of Bisquick (I will add a recipe for it later but meanwhile ...) add the same amount of flour and 1/4 baking powder, increase salt.

4) I get recipes from this awesome website : bbonline.com. It is for finding Bed and Breakfast hotels and they add good recipes to promote their places. Lots of good from scratch recipes. I recommend it.

Home-style Sausage

Some of the recipes we are posting ask for sausage. I have had this in our company cookbook and thought you all would appreciate it.

"As good as Jimmy Dean's!", by Shari K.

HOME-STYLE SAUSAGE

Ingredientes:

2 T brown sugar
4 tsp salt (or less)

1 T. sage

2 tsp. ground savory

1 tsp. pepper

1 tsp. crushed dried pepper

1/2 tsp. ground nutmeg

1 kg (2lb) of fresh ground pork

Instructions:

In a large bowl, combine all except pork; mix thoroughly. Add pork. Mix with hands to blend well. Cover and chill 6 hours or overnight. Shape into patties or use in gravy, on pizza or sausage balls.

*For best results, pork should have a minimum or 10-15% fat. So just ask the carnicero to throw a big piece of "grasa" in the grinder with the meat and watch him cringe in disgust. If you can't find savory, use extra sage.

Breakfast Quiche

Several of you have asked for this recipe after our visit in our house last month. Here it is ... Kathy F.

BREAKFAST QUICHE

1 pound cooked sausage, drain the grease (see our recipe for Home Style Sausage)
1 pound shredded cheddar cheese
6 eggs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1 ¼ cup milk
6 slices of bread

Grease a 9 X 13 baking dish with butter. Butter one side of the bread and put on the bottom the baking dish.
Sprinkle the sausage on the bread.
Cover the sausage with the shredded cheese.
Beat the eggs and spices and add milk to this, then pour over top of the rest.

Cover and refrigerate overnight.

Bake at 350 (F)/ 180 © for 30-35 minutes (or 25 minutes in a convection oven.)

Tarta de Turron (Turron Cake)

As you probably know "turron" is eaten mostly at Christmas time. But, like me, you may have some "turron blando" left and would like to use it in a creative way. I learned this recipe in Asturias and most people love it! "Turron Blando" is too sweet to some of us, but in this recipe it gives flavor without too much sweetness.

TARTA DE TURRON

1 Bizcocho Mildred (you can find usually by breads or crackers). It is a ready made "bizcocho" (yellow cake) that has a round shape and it comes already cut in 3 layers. It is similar to American yellow cake but less moist and less sweet.

1 Turron Blando (Soft Turron - almond Christmas Sweet treat)

1/2 liter of "Nata para Montar" or heavy cream

1 cup of milk (in Spain they make a syrop using water with sugar, but I thought it was too sweet, try it to see if you like this way)

Open pack of "bizcocho". Whip the heavy cream for a few minutes until is firm. Break 3/4 of Turron bar into the cream and whip for a few more seconds. Moist first layer of bizcocho with 1/3 milk, add 1/4 of cream, add second layer of bizcocho, moint with 1/3 milk and add 1/4 of cream. Add the last layer of bizcocho, moist it with remaining milk and top whole cake with the rest of cream, sides included. Cut or break 1/4 of turron that was left in tiny pieces and decorate top of the cake with it. Freeze it. Take out of freezer a few minutes before serving.

Ps. On the picture the cake was decorated with extra chopped almonds on the side of the cake. I just find it easier to decorate the top with small pieces of turron.

Language School Appetizer

This is from a friend named Shari. John & Shari used to live in Spain. They are now in another country. I remember visiting her and enjoying some of her recipes.

"Serve your teachers this and they will like you, even if you're a slow learner.", Shari K.

LANGUAGE SCHOOL APPETIZER

Ingredients:

500 ml. can of tuna, drained and flaked

2 1/2 packages (200 grs each) cream cheese

1 T lemon juice

1/4 c. finely chopped ripe olives

1/2 c. finely chopped walnuts

1/4 tsp. salt

1 1/2 tsp. dry mustard

1/8 tsp. pepper

1/2 tsp. thyme

dried parsley flakes

some sliced olives

Instructions:

In a large bowl, combine cream cheese and tuna. Add remaining infredients except last 2 and stir well. Mold in the shape of a fish. Sprinkle dried parsley over this and a slice of olive for the eye. Or, at Christmas, shape it like a Christmas tree, trim with dried parsley and sliced olives stuffed with pimiento. A slice of orande makes a good star. Makes 4 cups. Serve with crackers.

Mara's note: if you are not artistic, just serve in a bowl like I have in the past :) It is so tasty people will never notice it.

Hot Pimento Dip

This is from Susie H.

HOT PIMENTO DIP

Ingredients:

1 c. mayonnaise

1 c. Parmesan cheese

1/2 c. chopped olives (preferably black)

1 can pimentos, drainned and chopped (I never found it here but perhaps someone could bring you some from US)

1 garlic clove

Instructions:

Combine ingredients. Place in baking dish. Bake at 375 F or 180 C for 20 minutes. Serve with crackers, melba toast or tortilla chips.

Guacamole

This recipe is from Joy B. They (Joy & David) used to live in Extremadura. They are now in South Portugal.

GUACAMOLE

Ingredients:

5-6 very ripe avocados

half a tomato

half an onion

1 T. lemon juice

pinch of salt, pepper and garlic powder (to taste)

8-oz (about 240 grs) cream cheese

Instructions:

Mix ingredients until smooth and creamy. Serve with Doritos.

Easy Cheese Dip

Another one from Susie D.: "Easy and big hit with Spaniards"

CHEESE DIP

Ingredients:
1 container (275 g.) Philadelphia cream cheese "Queso Azul"

1 container (1/4 kg) sour cream (queso fresco)

garlic salt to taste

Instructions:
Mix cheeses. Add garlic salt to taste. Serve with chips or raw vegetables.

Mara's Note: I used parsley to decorate.

Bacon-Tomato Cups

This recipe is from Susie H. She used to be part of our team in Madrid. She now teaches Spanish in Virginia. She is married to David. She is fun! ... and a great cook as well! Here it goes ...

BACON-TOMATO CUPS

Ingredients:

8 slices bacon, cooked til crispy, chopped
1 medium tomato, chopped
1/2 small onion, chopped
3 oz. (240 grs or 3/4 c.) Swiss cheese, grated
1/2 c. mayonnaise
1 tsp basil
Bisquick mix (I have the recipe for "Bisquick mix" from scratch, watch for this later)
milk

Instructions:
Preheat oven to 375 F or 180 C. Mix all ingredients together, except Bisquick batter; set aside. Make a dough batter with Bisquick and milk for a consistency that you cna roll in balls. Flatten each ball and press into small muffin tins (like miniature pie shells). Fill half full with bacon and tomato mixture. Bake at 375 F or 180 C for 10-12 minutes.

Cheese Ball

This recipe is from Susie D. She used to be with our company for many years. She still lives in Madrid and works really hard on her new job alongside her husband David.


This is one of our favorite recipes for parties. You can vary the ingredients and have a whole different result.

CHEESE BALL


Ingredients:
- 2 8oz. packages of cream cheese (about 550 grs)
- 2 cups of grated cheese (I use Rallado 4 Quesos)
- 1/2 cup of green pepper, chopped
- 1/2 cup of red pepper, chopped
- 1/2 cup onion, chopped
- 2 T. Worcestershire sauce
- dash cayenne pepper
- salt to taste
- Garlic powder to taste
- Pecans or walnuts to roll in

Instructions:
Combine cheeses, add other ingredients. Chill. Shape into 2 balls or logs and roll in nuts. Serve with crackers, toasts or bread.

Variations by Mara:
- A friend of mine changed the red pepper for Jamon Serrano
- You can omit all vegetables and add ham in small pieces
- A friend of mine tried it with crushed pinaple. Jamon Serrano would go nice with it.
- Use your imagination!

Artichoke Dip

This recipe was presented to our company recipe book by Noemi B. Roberto and Noemi worked with our company for many years in various jobs. The last one was in the Levante area. It is one of my favorite party dishes and our friends love it each time I serve it. I hope you enjoy it as well!

ARTICHOKE DIP

Ingredients:
- 1 cup mayonnaise
- 1 cup of Parmesan cheese
- 1 large can of artichoke hearts, cut up
- glove of garlic, minced finely

Instructions:

Mix all well. PlaCe in oven-safe casserole, sprinkle with extra Parmesan cheese. Bake 20 minutes at 350º. Serve it hot with crackers, little toasts or Spanish bread.

Substitutions

Some other information passed on to me ... they have been very helpful!

Allspice: mix cinnamon, nutmeg, and small amount of cloves

Cocoa: use Colacao, use 1/4 cup less of sugar and double the amount given of chocolate. Chocolate Valor, if easily found, is the best option for cocoa. No sugar added.

Buttermilk: use the same amount of natural yogurt

Graham crackers crust: use Maria cookies

Sour Milk: 1 cup of milk + 1 T vinegar

Molasses: same amount of honey

Sour Cream: same amount of yogurt, Yogur Griego is the best for this!

Yeast, dry: buy "levadura de pan" at local bakery (25 grs = 1 pkg American dry yeast)

Velveeta Cheese: El Caserio (there are other brands) queso fundido. It has the same texture but it is recommendable to add a little of grated mild manchego for more flavor.

Shortening: use real butter, better for you than lard and it turns out well, including Bisquick

Do you want to add to this list? Keep the information coming and I will update this entry!!

Easy Microwave Fudge

I was so fortunate to find this recipe! I am still to unpack my recipe books so I went surfing the net to find similar ones. This was a special find. It is quick, easy and yummy!

EASY MICROWAVE FUDGE

Ingredients:

- 1 (12 oz.) pkg. milk chocolate chips (approx. 450 grams of any chocolate milk bars in small pieces)
- 1 (12 oz.) pkg. butterscotch chips (I used 1 pkg. Gotas or Perlitas de Chocolate Blanco marca “Valor” para postres or 450 grs of white chocolate bars in small pieces)
- 1 small can of Condensed Milk – about 360 grs.
- 1 tsp. vanilla
- 1 cup of walnuts or pecans
- 8x8x2 inch pan lined with foil and a microwave bowl

Instructions:
Spray (lightly butter) a large microwave bowl. Add the 3 first ingredients. Heat in microwave for 2 – 2 ½ minutes. Stir melted chips together plus vanilla. After smooth, add nuts. Then pour this mixture into foil lined pan. Cool in refrigerator for 1 hour. Cut into small pieces for serving. Keep well covered so the fudge will not dry out.

Measurement Tips

These are some measurement tips passed to me from former workers. I hope it is helpful!

1 bag of powdered sugar = 9 ½ c = 32 oz.
250 grams butter = 1 cup
1 stick of margarine = ½ cup
1 pkg. levadura de panadería = 1 pkg yeast in the States
3 tsp = 1 T
2 T = 1/8 c = 1 oz.
4 T = 2 oz. = ¼ c.
8 T = ½ c.
1 c. = 8 oz. = ½ pint = ¼ liter
1 oz. = 28.4 grs.
8 oz. = ½ lb. = 227 grs = ¼ kilo
16 oz = 1 pound = about ½ kg
1 kilogram = about 2.2 lb.

To convert from Celsius to Fahrenheit:
Multiply the C by 9, divide by 5, and then add 32.

To convert Fahrenheit to Celsius:
Subtract 32, then multiply by 5, then divide by 9 (Have fun!)

Welcome to our space!

Hi everyone!

I am excited to share another space with you!

I have been trying so many new recipes this Christmas! Many of them were successful! I will share most of them with you. They are easy, few ingredients and very adaptable to Spanish taste.

Please feel free, or even better, make an effort to share your successful recipes with us, especially if they are from scratch and made with local products.

I will also be posting some recipes I got from other cooks that are no longer in Spain. I thought we could take some hints from their kitchen experience and recipes.

Hopefully, by the end of this new year we will be able to print a Spanish version of it to give as Christmas gifts to our friends!

Post it directly or send me the recipe or even a link to a website.

Let's get cooking!