Some of you asked for the recipes from the hostess committee to be put on the blog. Here they are. I think it would be great to do this for every hostess group.
Cheese Garlic Biscuits II
Recipe by: Marge
“Cheese garlic biscuits like those served at a certain famous seafood restaurant.”
12 servings.
Ingredients
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 5 tablespoons butter Land O Lakes® Butter
• 1 cup milk Horizon Organic Milk
• 1 cup shredded Cheddar cheese
• 1/4 cup butter, melted Land O Lakes® Butter
• 1 clove garlic, minced
• Add all ingredients to list
Directions
• Prep
10 m
• Cook
15 m
• Ready In
25 m
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.
3. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.
• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Tomato-Basil Bisque
(from MyRecipes.com–Southern Living)
Canned tomato soup gets a boost in this satisfying version, served warm or cold.
• Yield: Makes about 7 cups
Ingredients
• 2 (10 3/4-ounce) cans tomato soup, undiluted
• 1 (14 1/2-ounce) can diced tomatoes
• 2 1/2 cups buttermilk
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon freshly ground pepper
• Toppings: fresh basil leaves, freshly ground pepper, Parmesan cheese
Preparation
Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Serve immediately with desired toppings.
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Cucumber and Strawberry Tea Sandwiches
Dainty Cucumber Tea Sandwiches are given extra flair with diced fresh strawberries topping the filling.
Note: The cream cheese base is great on bagels or toasted rye bread…S. (MyRecipes.com–Southern Living)
• Yield: Makes about 2 cups
Ingredients
• 1 (8-oz.) package cream cheese, softened
• 1/2 cup peeled, seeded, and finely chopped cucumber
• 1/3 cup mayonnaise
• 1/4 cup minced red onion
• 3 tablespoons finely chopped fresh basil
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
Preparation
Stir together softened cream cheese, cucumber, mayonnaise, red onion, basil, freshly ground pepper, and salt.
Spread on: white bread; sandwich with diced fresh strawberries.
Other tea sandwiches:
Ricotta and orange marmalade on buttered whole wheat
Smoked turkey, sliced apple, cheddar, apple jelly w/mayo , open face on baguette*
- I would try a mini croissant if I did this again. The baguette was awkward.
- (from foodnetwork.com/recipes/articles/50-tea-sandwiches,page-5.html)
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Grandma’s Sunshine Salad
(Simplyrecipes.com submitted by Connie Brown)
Ingredients
• 2 3-ounce packages lemon flavored gelatin
• 2 cups boiling water
• 1 cup ice water
• 1 9-ounce cans crushed pineapple with juice (cannot use fresh pineapple)
• 1 teaspoon lemon juice or white vinegar
• Pinch salt
• 2 cups grated carrots
Method:
1 Empty gelatin into a small mixing bowl. Stir in 2 cup of boiling water. Stir thoroughly until the gelatin has dissolved.
2 Stir in 1 cup ice water, one can of crushed pineapple with its juice, lemon juice (or vinegar), and a pinch of salt. (Make sure you use canned pineapple. Fresh pineapple has an enzyme that will prevent the gelatin from jelling.)
3 Chill in refrigerator until the gelatin starts to thicken. Then gently fold in the grated carrots until well mixed.
4 Add mixture to a jello mold. Set in the refrigerator until firm, several hours. To unmold, dip the bottom of the pan in hot water for about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.
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Blueberry Crumb Bars
Prep: 15 m
Cook 45 m
Ready in 1 hr
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Ingredients
1 c white sugar
1 tsp baking powder
3 c all purpose flour
1 c shortening
1 egg
1/4 tsp salt
1 pinch ground cinnamon
4 c. blueberries
1/2 c white sugar
3 tsp cornstarch
DIrections:
- Preheat oven to 375 degrees. grease a 9 x 13 pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
(Allrecipes.com)
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Classic 7-Up Pound Cake
(I altered this to make a Lemon Lime cake with a flavored white frosting glaze. The original with a hot 7-up glaze is this recipe-where the ingredients “divided” make the glaze.
Ingredients
- 1 cup butter, softened
- 1⁄2 cup shortening
- 3 1⁄2 cups sugar, divided
- 3 cups all-purpose flour
- 1 1⁄4 cups 7-up, soda divided
- 1 teaspoon almond extract (I used Lemon extract here)i
- 1 teaspoon vanilla
- 1⁄2 teaspoon salt
- 5 large eggs
Directions
- Set oven to 300 degrees F.
- Grease and flour a 10″ tube pan.
- In a large bowl combine butter, shortening, 3 cups sugar (use only 3 cups sugar) vanilla and almond extract; beat using an electric mixer until light and fluffy (about 5 minutes).
- Sift the flour and salt together.
- Add eggs, 7-up, and the flour mixture to the butter mixture, using the following directions:.
- This method must be followed; add 1 egg in at a time; then add a bit of Seven-Up, then a bit of the flour mixture, then a bit more of Seven-Up; repeat until all the eggs, flour mixture and 1 cup Seven-Up is used up (you will use the remaining 1/4 cup for glaze).
- Spoon mixture into prepared baking pan.
- Bake at 300 degrees for 1 hour and 40 minutes, or until cake tests done.
- Cool in pan on a wire rack (for 10 minutes if following the above exactly)
For my lemon-lime glaze version, totally cool the cake. Make a glaze to drizzle over cake with:
- 2 c powdered sugar
- 2 tsp lemon zest
- 1 1/2 TB fresh lemon juice
- 1 TB lime juice
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