Jan 272015
 

Zucchini Salmon AppetizerThis is a quick, delicious, summer appetizer that I came up with. We’re always looking for new uses for zucchini. I will usually make this from the first zucchini off the vine and it celebrates the beginning of the summer bounty.

Quantities are approximate and of course it all depends on the size of your zucchini and how much salmon you have. Seasonings are of course to taste.

Smoked Salmon Basil and Zucchini Appetizer

Ingredients

  • 4 - 6 oz. piece of smoked salmon (not lox)
  • Whipped cream cheese
  • Garlic powder
  • Paprika
  • 2 small to medium zucchini
  • Fresh basil leaves, sliced into strips
  • Small jar roasted red peppers, sliced into strips and then 1 inch lengths

Instructions

  1. Shred the salon with a fork into a small bowl.
  2. Add enough cream cheese to make a spreadable mixture.
  3. Season with garlic powder and paprika and mix well.
  4. Slice the zucchini into 1/4 inch rounds.
  5. Spread with the salmon mixture.
  6. Top with basil and 1 or two pieces of red pepper.
http://karneyfamilyrecipes.com/2015/01/27/smoked-salmon-basil-and-zucchini-appetizer/

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Jan 272015
 

This is a traditional recipe that Natalie got from her mother. She has been making them since we were first married. They are butter cookies, but unique in that the dough is a yeast dough and they have less sugar than typical butter cookies.

Natalie’s Crescent Christmas Cookies

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Ingredients

  • 1 lb. butter
  • 1 cup sugar
  • 1 cake of compressed yeast
  • 2 eggs, separated
  • 4 cups all-purpose flour
  • chocolate sprinkles

Instructions

  1. In a mixer, cream together the butter and sugar until fluffy.
  2. Separate the eggs and reserve the whites.
  3. Crumble the yeast into the egg yolks and add to the butter/sugar mix.
  4. With the mixer still running, gradually beat in the flour.
  5. Take about a 1 Tbsp. ball of dough and roll between your hands until elongated to about 2 1/2 inches.
  6. Dip about 3/4 in. of the ends of the dough in egg whites and then chocolate sprintkles.
  7. Bend into crescents and place on ungreased cookie sheet.
  8. Bake for 10-12 minutes at 375 degrees.
http://karneyfamilyrecipes.com/2015/01/27/natalies-christmas-cookies/

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Jan 272015
 

Here’s the traditional recipe for Cookie Press Christmas cookies. This is a classic, but you still need the recipe, so here it is in a convenient place.

Cookie Press Butter Cookies

Ingredients

  • 3 ¾ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 ½ cups unsalted butter, softened
  • 1 cup white sugar
  • 2 egg yolks
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 2 egg whites
  • 2 tablespoons water

Instructions

  1. Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons milk, flour, salt and vanilla. Chill the dough.
  2. Preheat the oven to 400 degrees F (205 degrees C).
  3. Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water.
  4. Decorate with colored sugar or candy sprinkles as desired.
  5. Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes. Don't overbake.
http://karneyfamilyrecipes.com/2015/01/27/cookie-press-butter-cookies/

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Jan 262015
 

I’ve been making this clam chowder for a long time. I came up with the recipe to mimic what you might get at a clambake, and to avoid the excess calories of New England Clam Chowder. This is a large recipe, because I usually make it for a crowd or we eat it for a few days. This recipe should scale down well. Serve it with crusty sourdough or rye bread.

Mark’s Clam Chowder

Prep Time: 30 minutes

Cook Time: 35 minutes

Yield: 12 - 20 servings

Serving Size: Bowl

Ingredients

  • 6 strips bacon (diced)
  • 1 large or 2 medium onions (diced)
  • 5# red potatoes unpeeled, diced.
  • 1# carrots
  • 1 sweet red pepper (diced)
  • 8 cups (64oz.) chicken stock
  • 8 cups (64oz.) water
  • 1# bag frozen corn
  • 4 - 6.5 oz. cans minced or chopped clams with juice
  • 1 - 10 oz can whole baby clams
  • 2 bottles of clam juice
  • Black pepper
  • 3 or 4 large sprigs fresh rosemary
  • Salt to taste if needed

Instructions

  1. Dice the bacon and fry in a large deep pot until crisp.
  2. Add the diced onion and black pepper. Cook until slightly browned.
  3. Add potatoes, carrots, pepper, broth and enough water to cover.
  4. Bring to a simmer and cook for 15 minutes.
  5. Skim off any foam that forms on the surface.
  6. Add frozen corn, clams, clam juice and rosemary sprigs.
  7. Return to boil and simmer another 15 minutes making sure potatoes are done.
  8. Adjust seasonings, remove the rosemary stems and serve.
http://karneyfamilyrecipes.com/2015/01/26/marks-clam-chowder/

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Jan 262015
 

About August we are looking for as many ways as possible to use up the zucchini that is overtaking the garden. Our neighbor, Charlotte Welch, came up with this recipe for zucchini pancakes. It’s the best we’ve ever found. They can be served for breakfast or brunch and even as a side for dinner. Personally, I like them with Thai Sweet Chili Sauce or red pepper jelly, but you can serve them with butter or butter and syrup.

Char’s Zucchini Pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

  • 2 cups grated zucchini
  • 1/3 cup flour
  • ½ t salt
  • ½ t sugar
  • ½ t baking powder
  • ¼ t black pepper
  • ½ c parmesan cheese
  • 2 Tbsp melted butter
  • 2 eggs, beaten

Instructions

  1. Mix all ingredients together.
  2. Cook on a griddle at medium heat.
  3. Serve plain or with your choice of topping.

Notes

Serve with butter, butter and syrup, Thai Sweet Hot Sauce, or red pepper jelly.

http://karneyfamilyrecipes.com/2015/01/26/chars-zucchini-pancakes/

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