Common Threads Favorite Recipes
Here are some of our favorite recipes for dishes brought to our quilt shows,
meeting, and retreats. Enjoy! And if you have a recipe that several
have asked for, please
The recipes on this page include:
Lemon Thyme and Honey Almonds
From Cooking at Home on Rue Tatin, by Susan Loomis
3 c. (about 1 lb) unblanched whole almonds
2 tsp extra virgin olive oil
1 Tb mild honey, such as lavender (I used plain old honey)
1 t. fine sea salt
2 Tb fresh lemon thyme leaves
Preheat oven to 350 degrees.
In a medium bowl, toss the almonds with the olive oil until they are thoroughly
coated. Spread them out evenly on a baking sheet and bake in the center of the
oven until they begin to smell toasty and turn golden brown, about 15 minutes.
Remove the almonds from the oven and transfer them to a large bowl. Leave oven
on.
While the almonds are baking, heat the honey and salt in a small saucepan over
low heat until the honey is liquid. Keep warm.
Mince all but 2 t. of the thyme. Stir the minced thyme into the honey mixture,
then pour it over the almonds. Toss so they are thoroughly coated with the
mixture, then return them to the baking sheet, spreading them out in an even
layer and bake until they are golden and smell deeply toasted, about 8 minutes.
Remove from oven, transfer to a bowl and immediately toss with the remaining
thyme leaves. Let cool to room temp and serve.
Once roasted, these nuts freeze beautifully. If you are making them to freeze,
omit the lemon thyme and add once they are thawed. Leftover almonds can be
frozen, but you will need to add additional fresh lemon thyme before serving
again.
Mindless Meatball Minestrone
Vikki Almos
2 cans (14.5 oz) chicken broth
1 can (14.5 oz) beef broth
1 pound bag frozen mixed vegetables
1 bag (18 oz) frozen meatballs
1 can (14.5 oz) stewed tomatoes
1/2 cup dry macaroni noodles
1-1/2 teaspoon dried Italian seasoning
6 tablespoons grated parmesan cheese
Mix above ingredients (except parmesan cheese) in large pot and heat until
boiling. Soup can simmer for several hours. Sprinkle individual
bowls with grated cheese. Recipe can double, triple, etc. very easily.
Corn and Bean Salsa
Sharon Eckerle
2 15 ounce cans black beans, rinsed
1-1/2 cups frozen corn, thawed
1 red pepper and 1 green pepper, chopped
1 fresh jalapeno chili, chopped
1 avocado, chopped
2 tomatoes, chopped
6 green onions, chopped
1/2 cup cilantro, coarsely chopped
Dressing
I clove garlic, minced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon cayenne pepper
juice of 1 lime or bottled lime juice
Combine dressing, let sit for an hour. Pour over salsa.
Chocolate Covered Cherry Cake
1974 Pillsbury Bake-Off Grand Prize Winner
from Vicky Price
Cake:
Vegetable oil spray for misting pan
1 package 18.25 ounce plain devil's food cake mix or with pudding
1 can cherry pie filling 21 ounce
2 large eggs
1 teaspoon pure almond extract
Chocolate Glaze:
1 cup sugar
1/3 cup butter
1/3 cup whole milk (I've used 1%)
1 cup or 6 ounce of semisweet chocolate chips
Place rack in center of oven, preheat to 350. Lightly spray pan 13x9 pan and set
aside.
Place cake mix, cherry pie filling, eggs and almond extract in large mixing
bowl. Blend with electric mixer on low for 1 minute. Scrape down sides. Increase
speed to medium and blend for 2 minutes scraping sides if needed. The batter
will look well blended. Pour batter into prepared pan. Smooth the top with the
rubber spatula. Bake 30-35 minutes until it springs back when lightly touched
and just starts to pull away from the sides of the pan. Place on wire rack to
cool.
Place sugar, butter and milk in a small saucepan over medium-low heat and cook,
stirring constantly, until mixture comes to a boil. Boil for 1 minute stirring
constantly. Remove the pan from heat and add chocolate chips. When chips have
melted and glaze is smooth, pour over warm cake so that it covers the entire
surface. Glaze will be thin but will firm up. Cool for 20 minutes before
cutting.
Store this cake covered in aluminum foil at room temperature for up to 5 days or
in refrigerator for up to 1 week. Freeze cake, wrapped in foil, for up to 6
months. Thaw cake overnight on counter, glaze before serving.
Cream Cheese Fudge
Pat Tonn
1 stick butter
1 cup chopped pecans
8 ounces cream cheese
1 tablespoon vanilla
2 pounds powdered sugar
Melt 1 stick butter in heavy sauce pan. Add 1 cup chopped pecans and
simmer 5 minutes, stir constantly.
Remove from heat and add 8 ounces cream cheese and 1 tablespoon vanilla.
Stir until smooth.
Add 2 pounds powdered sugar in 2-3 batches. Stir to combine.
Put in a 8-9 inch pan and chill.
Éclair Cake
Vicky Price
2 small packages French Vanilla instant pudding
3 cups milk
1 8oz. Cool Whip
1 box graham crackers
1 can milk chocolate frosting
Mix pudding, milk and Cool Whip together. Line a 9" x 13" pan with graham
crackers, pour 1/2 of the pudding mix over them. Layer more graham crackers over
pudding. Pour remaining pudding over. Top with 3rd layer of graham crackers.
Refrigerate 2 hours, then frost. Refrigerate again for at least 12 hours.
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