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Recipes
Vietnamese Summer Rolls
By MaryGladys
Arrange all those ingredients to the side and pick and choose whatever you want to use
- rice paper
- alfalfa sprouts
- mint springs
- basil leaves
- fresh spinach washed, dried and torn
- cooked rice noodles
- julienne cut mango
- sliced avocado
- julienne cut cucumber
- cooked shrimp
- lettuce leaves washed and dried
- sliced scallions
- julienne cut carrots
- cilantro
- almond slivers
Marinated Mushrooms
By MaryGladys
Rinse mushrooms quickly or wipe with damp paper towels
- 1 lb small Fresh Mushrooms
- 3/4 cup wine vinegar
- 1/2 cup salad oil
- 1/4 cup water
- 1 bay leaf, broken
- 1 tsp fennel seeds, crushed
- 1/4 tsp salt
- 1/8 tsp seasoned pepper
- 1 clove garlic, pressed
- 1 Tbs parsley, minced
Blueberries n'Jam Topping
By MaryGladys
Range top method: In a small saucepan over medium heat, bring jam and liqueur to a boil, stirring occasionally
- 1/4 cup raspberry, strawberry or apricot jam or preserves
- 2 Tbs fruit flavored liqueur (optional)
- 1 cup fresh or frozen blueberries
Viking Burgers
By MaryGladys
Combine all ingredients. Shape into 4 burgers about 1/2-inch thick
- 1 lb ground turkey
- 1-2 Tablespoons prepared horseradish
- 1-1/2 tsp paprika
- 1-1/2 tsp Dijon-style mustard
- 1/4 tsp pepper
- dash salt
- 4 Hamburger buns toasted
Blueberry Cheese Pancakes
By MaryGladys
Combine cottage cheese, eggs, flour, sugar and butter in a bowl; mix well
- 1 1/2 cups cottage cheese
- 4 eggs
- 1/2 cup flour
- 1/4 cup Granulated Sugar
- 2 Tbs Butter, melted
- 2 tsp vanilla
- 1 cup blueberries
Warm Chocolate Praline Tart with Caramel, Chocolate Sauce, and Vanilla Ice Cream
By MaryGladys
On a lightly floured surface, roll the dough out to a 12-inch circle, about 1/8-inch thick
- 1 recipe Chocolate Tart Crust, recipe follows
- 6 Tbs sugar
- 6 Tbs light brown sugar
- 1 Tbs all-purpose flour
- 3 large eggs, lightly beaten
- 1/4 cup dark corn syrup
- 1/4 cup light corn syrup
- 1 Tbs dark rum
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 2 cups coarsely crumbled Chocolate Pralines, recipe follows
- 1 recipe Caramel Sauce, recipe follows
- 1 recipe Chocolate Sauce, recipe follows
- 1 recipe Vanilla Ice Cream, recipe follows, or good quality store bought ice cream
Warm Mocha Pudding Cake
By MaryGladys
Preheat oven to 350° F. Grease 8-inch-round cake pan
- 1 cup all-purpose flour
- 1 cup packed brown sugar, divided
- 4 Tbs NESTLÉ TOLL HOUSE Baking Cocoa, divided
- 2 Tbs TASTERS CHOICE 100% Pure Instant Coffee, divided
- 1 tsp baking powder
- 1/8 tsp salt
- 1/3 cup milk
- 5 Tbs butter or margarine, melted (we recommend LAND O LAKES® Butter)
- 1 large egg
- 2 tsp vanilla extract
- 3/4 cup boiling water
- 1 1/2 cups whipped cream (optional)
- 1 1/2 cups fresh assorted berries (optional)
Blueberry Granola Bars
By MaryGladys
Preheat oven to 350º F. Lightly grease a 9 x 9-inch square baking pan
- 1/2 cup honey
- 1/4 cup firmly-packed brown sugar
- 3 Tbs vegetable oil
- 1-1/2 tsp ground cinnamon
- 1-1/2 cups quick-cooking oats
- 2 cups fresh blueberries
Almond Ginger Pear Scones
By MaryGladys
Heat oven to 425 degrees. In large bowl mix flour, sugar, baking powder, ground ginger, baking soda and salt
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, cut into 8 or 10 chunks
- 3/4 cup diced dried pears
- 1/2 cup slivered almonds, toasted , divided
- 1/3 cup chopped candied ginger
- 2/3 cup buttermilk
- 1 egg, beaten, for glaze
- Additional sugar, for glaze
Microwave Duxelles
By MaryGladys
Heat butter in a 1-quart souffle dish, uncovered, at 100% power for 2 minutes, until melted
- 1/4 lb unsalted butter
- 1 lb fresh white mushrooms or mushroom stems, wiped clean and finely chopped
- 1/4 lb shallots, peeled (about 5 shallots)
- 1/2 cup parsley leaves (tightly packed)
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper