We have made informal attempts and gotten a few responses. Perhaps your formal call will illicit a great response. If we post a link to a pic of the dish then it wouldn't go away. I would love to contribute, c

I like that idea. I would print mine out and have it with my collection of cookbooks.

I already have made Caroline's candied ginger and it was GREAT. It's about time to make some more. :-)

FlowerLady

I'll start this off with a recipe for barbecued ribs done in the oven, since all we have is a little hibachi this works for us. Like Flower I'd love to collect some of your favorite recipes. I've already started my Cottage Garden Recipe Book :o)

OVEN STYLE BARBECUED BACK RIBS

Back Ribs cut into serving size pieces, placed in a dutch oven and covered with water, chopped onion or garlic optional. Bring ribs to the boil then simmer for one hour. This gets rid of a lot of the fat and makes them fall off the bone tender.

Barbecue Sauce
1 cup Catsup
1/2-3/4 cup Brown Sugar (packed)
1/4 cup of Worcestershire Sauce
1/3 cup Red Wine Vinegar
2 TBSP Dry Hot Mustard
1 TBSP Paprika
1 TSP Chili Powder

Heat oven to 375 degrees, brush both sides of ribs with sauce, place in baking or roasting pan, pour remaining sauce if any over the ribs. Cover and bake for 20 minutes, uncover and bake for 20 more. Sorry I don't have a picture but they are yummy. Of course like all recipes this can be adjusted to suit your tastes.

Annette

I love to trade recipes. How fun! I am so pleased that you tried the scones, Annette. This is an old favorite of mine, and very easy. I usually use cocoa, when I make this recipe because I am too lazy to melt chocolate . The substitution ratio is at the end.

Brown Sugar Brownies

2 squares (2oz.) unsweetened chocolate
1/2 cup butter (1 stick)
1 cup light brown sugar, firmly packed
2 large eggs
1/2 cup all-purpose flour
1/8 tsp. cinnamon (optional)
1 cup chopped walnuts

Melt chocolate. Cream butter and sugar. Beat in eggs one at a time. Stir in chocolate, then stir in flour and cinnamon. Fold in the nuts. Bake in a greased 9 inch square pan at 325 degrees for about 45-50 minutes. Use the toothpick test to make sure your brownies are done. Cool slightly, and cut into bars.

*Cocoa can be substituted for chocolate. It would be 6 tablespoons of cocoa, plus 2 extra tablespoons butter.

Lorna

Here is a delicious, different pumpkin pie. We both like it. I have taken it to different Thanksgiving gatherings and it has been well liked.

***

From:Farm Journals Complete Pie cookbook (One of the first cookbooks I got as a newlywed, through a cookbook club.)

Pumpkin-Mincemeat Pie

Unbaked 9"pie shell
1 egg, slightly beaten
1 c. canned or cooked pumpkin
1/3 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
3/4 c. undiluted evaporated milk
2. c. prepared mincemeat (I use the brand with rum/brandy in it)
Combine and blend together eggs, pumpkin, sugar, salt, spices and evaporated (not
condensed) milk.
Pour mincemeat into bottom of pie shell, spreading evenly. Spoon pumpkin mixture over
mincemeat layer.
Bake in hot oven (400 degrees F) 45-50 min. or til knife inserted halfway between edge
and center of pie comes out clean.

This is a recipe for warmer weather, but it gets a lot of compliments and makes a nice colorful lunch dish for company, that can be whipped up while your guests are still in bed. I'm going to give you the original recipe and just say that I don't usually add the pineapple or the sugar and I sometimes only use about half the red,yellow, green pepper amounts. I've also used a 6oz bottle of Catalina and it was fine. I've even made this without the chicken!!

Chicken and Wild Rice Salad

6oz. box Uncle Ben's Wild Rice ("Original", prepared in microwave according to box directions.
OR use a cup of any wild rice prepared the way you like)
2 half chicken breasts, cooked and cubed
1 yellow pepper, cut in strips
1 red pepper, cut in strips
1 green pepper, cut in strips
1 10oz. can pineapple chunks, drained
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1 tea. Worcestershire Sauce
1 tea. sugar
1/4 tea. cayenne pepper (go easy on this if you don't like hot!)
1 8oz bottle Catalina dressing (Kraft "Free" is OK)

Method:
Place the cooked wild rice, chicken, peppers and pineapple in a large bowl. In another bowl, mix the sesame oil, vinegar, Worcestershire, sugar, cayenne and Catalina.
Add the dressing to the salad ingredients and mix gently. Chill until serving time.
Serves 8.

Patti

Here is a favorite appetizer/snack of mine...

Chevre, Craisin and Walnut Pinwheels

2 (8 ounce) packages cream cheese, very well softened
1 (5 1/2 ounce) package chevre herbed goat cheese (can use feta)
1/2 cup finely chopped green onions
6 ounces dried sweetened cranberries (Craisins)
3/4 cup chopped walnuts
4 large flour tortillas

1. In medium bowl, combine softened cream cheese, chevre cheese, green onions, dried cranberries and chopped walnuts.
2. Evenly spread 1/4 of the mixture onto each tortilla, all the way to the edges.
3. Roll up tightly, being careful not to tear.
4. Wrap each in plastic wrap; refrigerate for several hours or overnight.
5. Slice to serve. Makes about 32 appetizers.

Becky

I have quite a bit of homemade English-style mincemeat in my fridge. I shall try your recipe, Flower!

Thanks, Lorna

This is our most favorite eggplant dish. You can make it in a shallower 13x9 pan and serve as an appetizer. I make my own bharat but you can buy it also.

Ingredients:spice blend I store in a jar in freezer:

1/4 c black peppercorns

1/8 c coriander seeds

1/8 c cassia bark

1/8 c cloves

1/4 c cumin seeds

1 t. cardamom seeds

1/8 c ground nutmeg

1/4 c. ground paprika

Source: (adapted from) Kitty Morse's North Africa: The Vegetarian Table
Serves: 4-6
Notes: Serve this as a side dish with sweet or savory tagines, or as a light main course with a fresh green salad. Tunisians also apparently love to stick slices of it inside crusty bread spread with a little harissa and eat it as a sandwich.

1 large globe eggplant
salt for sprinkling
1/4 cup olive oil
1 medium onion, finely chopped ( may use red onion)
1 red bell pepper, seeded, deribbed and diced
8 large eggs
a handful (about 1/2 cup packed) chopped fresh parsley or coriander/cilantro leaves, or a mixture
4 garlic cloves, minced
8 oz (225g) gruyère cheese, cut into 1/4-inch cubes( or baby swiss)
1/2 cup dried bread crumbs
1-2 teaspoon bharat (Tunisian spice blend)
1 tsp rosewater
3/4 teaspoon salt
harissa (North African hot pepper paste) or cayenne pepper, to taste ( or hot sauce) (optional)
lemon wedges

Peel and cut the eggplant into 1/4-inch dice. Sprinkle lightly with salt and place the cubes in a colander to drain for about 20 minutes. Rinse and pat dry with paper towels.

Preheat the oven to 400F/200C. In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes. Transfer this mixture to a colander to drain off as much of the oil as possible.

In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs. Add the eggplant mixture. Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper. Add 1 tsp rosewater if desired.

Grease a 2-quart soufflé dish. Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 45-60 minutes (a knife inserted into the center should come out clean).Bake less time if using 13x9 pan. Cut into wedges or squares to serve. Serve hot or at room temperature with lemon wedges on the side.

I don't know if this was a good idea or not, I can feel my waistband expanding as I read these delicious sounding recipes LOL.
DH and I go to a little english style pub on occasion and have their ploughman's lunch. They serve a lovely rhubarb chutney with it. I of course coaxed the recipe out of them. I cut the recipe in half as there is only the two of us.

RHUBARB CHUTNEY

4 cups chopped rhubarb..or..plum, apple, rhubarb combination
2 cups vinegar
4 cups chopped onion
1 TBSP salt
4 cups brown sugar
1 TSP cloves
1 TSP cinnamon
1 TSP allspice
To this I add a few golden raisins

Combine all ingredients, bring to a boil in a large heavy pot. Cook slowly for 2 hours. Thicken with cornstarch if needed. Seal in jars, I always process them in a hot water bath but the recipe didn't call for it. This will fill 6 or 7 jelly jars.

Annette

This is timely! I just started writing a blog about my meals. Both sons have their own apartments now and they were always calling or emailing about how I cook. We've had guests here each weekend and they also asked about what I made.

I'd be happy to put up a blog of CG Recipes, credited to the contributor. Then, you can go look at a page per recipe. I took Annette's chutney and posted for you to preview. I removed her name (Annette) from the bottom, but included her GW name (aftermidnight) and location, date posted.

It was easy for me to clip it here and put up there. I can make sure the archive list is alphabetic by name of recipe so that it is somewhat organized. I can look into putting labels in also that would take you to the contributer's name.

Let me know.

Cameron

Here's my personal blog on meals. You'll see that I also included a bit of a story around when I cook certain things and why.

www.DefiningYourMeals.blogspot.com

What a nice thing for you to do, Cameron. Thanks!

I just took Flower's Pumpkin Mincemeat Pie out of the oven. There is thin blanket of snow on the ground. The pie smells great, the fire in the wood stove is blazing, the dogs are worn out from playing in the snow. Anybody up for a slice of pie?

Lorna

Cameron, What a lovely idea, go for it girl.
Annette

Okay, I've put all of the recipes in this thread posted thus far.

How does it look?
Do you want to "go for it"?

If you want your receipe OUT of the blog, I can delete it without any problem.

I'm pretty much taking the thread asis, but taking out any personal names.

Cameron

Wow Cameron that looks quite spiffy! You are a wonder girl. Thanks for taking this on for all of us at the CGF. c

Challah: I was asked for the recipe so here it is:
Makes 3 braids and I double it --
Dissolve 5 tsp or 2 packets of dry yeast in 1 1/2 c warm water. Add 1/4 c sugar and stir to dissolve. Wait til yeast is foamy and add 1/4 c butter ( or pareve if Kosher) softened and 3 whole eggs. Whisk together.
In KA mixer or Cuisinart food processor mix 6 1/2 c unbleached or bread flour and 2 tsp salt. Start KA or processor and slowly pour in liquids. Process till smooth satiny dough. May need up to another 1/2 c flour or a few Tbsp. water....depends on the weather and the flour. Let rise til double in greased bowl covered ...about 1 hr. Degas and shape into 3 braids or may make burger buns or dinner rolls or even regular 9"x5" pan loaves. Let rise til less than double. Bake 350 degrees 30 min. til hollow when tapped on bottom. May glaze with 1 eggyolk diluted w/ 2 tsp 1/2 and 1/2 and decorate w/ sesame or poppy seeds.

Candied Ginger

Be sure the gingerroot is very fresh. Smooth light brown and no wrinkles . Peel using a teaspoon...yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling. Now slice it in 1/4 in slices...I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife. Place in cold water to cover and bring to a boil for 10 minutes. Drain and repeat 3 more times. Now cover with cold fresh water and simmer for 40 minutes. Drain and weigh. For every pound of ginger mix 1# of white sugar with 1/3 c. water. Add the ginger to this solution and simmer til the ginger is transparent and the syrup is thickened. watch carefully. You now have Canton ginger and can store it it this way forever or you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack to dry. This also keeps for at least a year. Save the syrup for flavoring it is so yummy. I also save the sugar that I tossed it in to use in recipes.

Biscotti Di Prato

3 3/4 C all purpose flour (stirred till fluffy before measuring)
2 C sugar
1 tsp double acting baking powder
1/4 tsp salt
4 lrg eggs
2 egg yolks (from large eggs)
1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using
almonds)
1 2/3 c almonds or hazle nuts coarsley chopped and litely toasted.
eggwash

Mix flour, sugar, salt and baking powder.
whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and
stir until a dough forms (looks like it can never happen... but keep
working it...it will. (pretty soft I used a spatula to shaoe logs)
add nuts. Divide into fourths and
shape each piece into a 11 x 2 in. log ( make it "tall" as they flatten
while baking) Place on parchment lined baking sheets, brush with egg
wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 5-10
min. Slice 1/2 to 3/4 inch thick on diagonal. Place on clean baking sheets ( cut side
down) and bake 10 or 12 minutes at 275. turn pieces over and bake another
10 minutes. If you want to make them extra fancy, dip half a slice in
melted chocolate and sprinkle with finly chopped nuts. You can make bigger
'scottis by making two thicker logs, but be sure to leave room for spread.

Best dipped in tea or coffee....or best yet in a sweet dessert wine!

Cameron it looks good, I think you've done a really great job. I've been digging through some recipes I've had ferreted away in an old tin box, here's two more tasty treats.

ZABAIONE SAUCE

In top of double boiler over simmering water whisk...
1 whole egg
3 egg yolks
Dash of lemon juice
1/4 cup white wine
3 TBSP. sugar
1/4 cup marsala wine
Whisk until thick and creamy.

I've always served this over fresh fruit (raspberries, peaches or canned mandarin orange slices) If you want it to look posh serve it over the fruit in large wine glasses.

HOT CHEESE TARTLETS

These go over big served warm from the oven, especially when enjoying a favorite glass of wine.

1 or 2 egg whites depending on the size of the egg
1/4 Tsp. salt
!/2 cup of grated cheddar cheese
1 1/2 Tsp. grated onion
1/2 Tsp. worcestershire sauce
1/4 Tsp. paprika
1/4 Tsp. mustard (I use hot dry mustard powder mixed with a drop of water)
2 dozen SMALL baked tart shells

Beat egg whites & salt until stiff, fold in rest of ingredients. Fill tart shells, bake at 450 for 10 minutes.
These go over big served warm from the oven, especially while enjoying a favorite glass of wine.

Annette

This is great! I love to cook and bake and to try tried and true recipes by gardening friends here is a real treat.

Thank you Cameron for doing the recipe/cooking blog. I am thinking of printing up the recipes and putting them in a notebook that has a plastic sleeve to make a cover page.

I look forward to making that pork onion pie recipe of Lorna's.

Becky's recipe for Chevre, Craisin and Walnut Pinwheels sounds like a good one.

Actually, I want to try most of these. My stomach is starting to rumble reading all of the ingredients.

Thank you all for sharing from your hearts and kitchens.

Lorna ~ How neat that you baked the pumpkin-mincemeat pie. I can just picture it and smell it too.

I just had a thought. Would any of you post pictures of your kitchens, so that we can see where these creations take place? We've seen Caroline's fantastic kitchen so I can picture her there whipping up all kinds of things. We've also seen Diana's wonderful kitchen, and Steven's and GGG's great, newly remodeled ones also.

Annette ~ Can the chutney recipe be frozen in containers? I have never canned a thing in my life, and living here just isn't condusive to it either. I don't even know of anyone who does.

FlowerLady

Flower when I was given the recipe for the chutney they didn't mention processing, I just did it as a precaution. I don't see any reason why you couldn't freeze it.

Annette

I remembered that Caroline posted a photo of her Challah, so I found the photo and put it with the recipe.

Is this okay? I was able to do this quite easily.

Cameron

Oh my gosh Cameron now you have done it !! Wow that just looks wonderful. Use any pics you want. It does make it so much easier. I was thinking today as I did the Challah...made 6 loaves, that I should do a tutorial of pics for those who may not have made bread or braided bread or done it in a food processor. You have created a "monster". Thank you again for starting such a grand project that has another way of bringing this great group together. I am looking forward to all the recipes/pics this spring and summer and fall of garden produce by CGF members. c

Here is the link to the Peanut Butter Granola and a pic

All of the recipes are looking wonderful, folks! THANK YOU to Annette for starting this thread, and to Cameron for making the blog possible!!!

Pix would be great...sure wish I had a digi camera. Can anyone recommend a reasonably priced model for me??? Thanks!

Becky

Becky,
I have a teeny tiny Canon Elph SD800 IS that I use. It's really great and fits in a gardener's pocket. It is point and shoot, or it has manual settings that you can use. It has a macro setting if you want to go in close up. A good zoom. It is easy to upload photos. It was $250, and I ordered a faster memory card.

I ordered mine from Abe's of Maine. They will call you when they get the order and make sure you're getting what you want and you can ask them about the faster memory card at that time. 2GB size allows you to store a lot of photos on one memory card. They have free shipping and good customer service.

Cameron

Thank you Cameron for the Canon Elph info, and your quick reply! I will definitely look into Abe's-- is there a benefit to buying online?? I haven't much online buying experience, as you can tell. Becky

Flower, I took a quick shot so you could see your pie. Notice there is a piece missing. I used brown sugar in the custard, because I was out of white sugar. My kitchen is part of a great room. I like the open space very much.

The hyacinths planted in marbles in a copper bowl have bloomed. You can see them on the bar counter. The fragrance of the flowers is strong, similar to your paperwhites. But not as strong as Edna's four bouquets of paperwhites!

Ugh... I've got to get off my duff now, and do yoga ...

Lorna

{{gwi:595917}}

Shall I post the photo as Lorna's kitchen or Flower's pie? :-)

I could put one article called "Cottage Kitchens" and put everyone's kitchen photos into one article. The only problem with that is that it will be under the original posting date, rather than get a date change when a kitchen is added. I can use "kitchens" for the label, so you can easily find the article.

I don't think I should put a separate article for each kitchen, do you? If I did that, I'd want to use a separate blog.

When Steven gets the cottage garden photos in Flickr, I can provide a link from the recipes blog, too.

Cameron

We've started eating a lot of pork here, trying to eat leaner meat and all. Here are 2 recent pork recipes that we've enjoyed a lot:

* Champagne Pork Chops in Chipotle-Mustard Cream Sauce *

Moist pork chops in a spicy cream sauce. Very easy and quick to put together. Chipotle Mustard works really well in this recipe, but you can use any flavored mustard.

Ingredients:
4 boneless Pork Chops

For Marinade
1 Cup Champagne
1 Tablespoon Minced Garlic
1 Tablespoon Steak Seasoning
1 Tablespoon Olive Oil

For Pan Sauce
1 Cup Champagne
2 Tablespoon Chipotle Mustard
3/4 Cup Heavy Cream
1 Tablespoon Parsley, chopped (fresh if possible)

Directions:
1. Put all marinade ingredients into a ziplock bag along with pork chops. and let marinate for up to 24 hours.
2. Heat a little olive oil in a large skillet over medium high heat.
3. Add pork chops, turn down heat to medium, and cook pork chops on both sides until browned and cooked through, about 15 minutes.
4. Remove pork chops from pan.
5. Deglaze pan with champagne.
6. Wisk in mustard and cream.
7. Stir in parsley.
8. Return chops to pan to heat through.

- and -

* Baked Pork Chops with Parmesan-Sage Crust *

Ingredients:
1 1/2 Cups Breadcrumbs (made from crustless French bread or store bought)
1 Cup Parmesan Cheese (about 3 ounces)
1 Tablespoon Sage (dried)
1 Teaspoon Lemon Zest
2 Eggs, large
1/4 Cup All-Purpose Flour
4 Pork Chops (each about 1 inch thick)
2 Tablespoons Butter (1/4 stick)
2 Tablespoons Olive Oil
Lemon wedges (optional)
Orange wedges (optional)

Directions:
1. Preheat oven to 425°F.
2. Mix breadcrumbs, cheese, sage and lemon zest in pie dish. 3. Whisk eggs in medium bowl to blend.
4. Place flour on plate; season generously with salt and pepper.
5. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.
6. Melt butter with oil in heavy large ovenproof skillet over medium-high heat.
7. Add pork chops to skillet and cook until golden brown, about 2 minutes per side.
8. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.
9. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

Cziga, DH and I love pork so will be trying both of your recipes they sound delicious. I've think it best to close this thread as Cameron has been kind enough to start a recipe blog for us and I think it will be easier for her to collect the recipes from just one thread, the one she will be posting each month.

Annette

I picked up these latest posts. So, everything here is in the blog.

Please move to the "february CALL for RECIPES" thread.

Thanks!

Lorna ~ I love the openess of your kitchen and how it is filled with light. Looking at that pie makes me hungry.

Cameron ~ Thanks so much for the info on that camera. I went to the website and also did some research on the camera, reading several reviews and sent the web addys to DH also and he thought it was a great camera. I believe I am getting the 850 IS for my birthday. Yippee!!

FlowerLady