The Wednesday ClubA social organization for members of Anthem Country Club |
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From the kitchen of Bev Guss Ingredients: 3 cups butter flavored shortening (or butter acceptable) 4 cups sugar 1 cup fresh molasses 4 eggs 8 cups flour 2 T plus 2 t. baking soda 2 t. cinnamon 1 t. salt 1 t. cloves 1 t ginger Directions: Combine all ingredients. Shape into balls. Roll in sugar and place on cookie sheet. Bake 375 degrees for 10 minutes (or until top cracks), then transfer to racks to cool and crisp up. Yield: 5 ½ dozen | ![]() From the kitchen of Barb Shea Ingredients: 4 ripe pears (such as Bartlett or Anjou) 1/2 cup crumbled blue cheese 1/4 cup cream cheese, softened 2 tbsp honey, plus extra for drizzling 1/4 cup chopped walnuts or pecans 1 tbsp fresh thyme leaves Salt and pepper to taste Olive oil for brushing Directions: Preheat the oven to 375°F. Cut the pears in half lengthwise and use a spoon to scoop out the seeds, creating a small well in each half. Blue cheese filling: In a bowl, mix the crumbled blue cheese, cream cheese, honey, chopped nuts, thyme leaves, salt, and pepper until well combined. Stuff the Pears: Place the pear halves on a baking sheet lined with parchment paper. Spoon the blue cheese mixture into the well of each pear half, pressing gently to compact it. Brush the tops of the stuffed pears with a bit of olive oil. Bake for 25-30 minutes, or until the pears are tender and the cheese is golden and bubbly. Serve: Drizzle the stuffed pears with additional honey and serve warm. For an extra tangy kick, try adding a splash of balsamic glaze over the pears before serving. Complete by decorating with a sprig of thyme. Note: You can prepare the stuffed pears ahead of time and store them in the refrigerator until ready to bake. A delicious and savory recipe that’s sure to be a hit at your next gathering! |
From the kitchen of Barb Shea Ingredients: Cooking Spray 8 large eggs 20 oz frozen spinach, thawed & squeezed dry 1 ½ cups shredded Gruyere cheese 4 oz cream cheese, cut into small cubes 4 garlic cloves, minced ½ tsp sea salt 1 stick (8 TBSP) unsalted butter, melted Directions: Preheat oven to 350. Grease a 1 ½ quart baking dish. In a large mixing bowl, add eggs & lightly beat. Add spinach, cheeses, garlic & salt and mix to combine. Pour in melted butter & mix again, then add to prepared casserole dish. Bake uncovered until the edge starts to brown, about 30 minutes. Remove from oven & allow souffle to rest slightly. Serve warm. Note: Store cooled leftovers in an air-tight container in the refrigerator for up to 3 days. ✦ My Day Trippers Group made this recipe at the Sweet Basil Culinary Center cooking class…it’s a do-over! | (aka Russian tea cakes or Mexican wedding cookies) From the kitchen of Sue Williams Ingredients: 1 cup softened butter Half cup sugar powdered 1/4 teaspoon salt One and a half teaspoons of vanilla extract 2 1/4 cups of flour 1 Cup finely chopped pecan 1 Cup powdered sugar, suitable for dusting Directions: Pre-heat oven to 350 degrees. In a stand mixer, cream in powdered sugar and butter. Reduce the mixer to low and add vanilla, salt, flour, and pecans. Make into 1-inch balls. Set them on parchment-covered baking sheets about an inch from the edge. Cook for about 11-13 mins or till lightly brown. Be careful not to over bake. Remove from the oven and allow them to cool enough to be handled. Sprinkle 1 cup powdered sugar into a large Ziploc bag or large bowl. Add 3-4 cookies at once and gently roll them into the bag’s bottom. Utilize a fork to scoop out each cookie and gently shake them to get rid of any excess sugar. Set on cooling racks. After cooling completely, roll into powdered sugar bag once more. |
From the kitchen of Diana Orso Ingredients: 1 stick of soft butter 1 cup of brown sugar 1 egg 1/2 teaspoon vanilla 1 3/4 Cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup chopped walnuts 1/4 cup chopped cherries Directions: Take a big piece of wax paper and measure out the flour, baking soda and salt. Cream together butter and sugar, mix in egg and vanilla until smooth. Blend in the dry ingredients, then mix in the nuts and cherries. Then take that big piece of wax paper and put the cookie dough on it and roll into a log, about 2 1/2 inches wide. Freeze the roll of dough. If I am going to bake within a day, it’s fine to freeze in just the wax paper; if I plan to bake at a later time, I place the roll of wax paper into a large zip lock bag and freeze. When ready to bake, remove from freezer and slice cookies, then place them on parchment paper (on a not greased cookie sheet). Cookies will spread a bit, bake in a 400-degree oven for 8 to 10 minutes. Yield 3 dozen. |
Balsamic Honey Glazed Roasted Carrots From the kitchen of Barb Shea Ingredients: 1 lb. carrots, peeled 1/4 c. extra-virgin olive oil kosher salt Freshly ground black pepper 1 Tbsp. chopped fresh thyme 1/4 c. balsamic vinegar 1/4 c. honey Fresh chopped parsley, for garnish Directions: Preheat oven to 375°. On a large baking sheet, drizzle carrots with oil, then season with salt, pepper, and thyme. Toss until combined and bake until carrots are tender, 38 to 40 minutes. Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon). Let cool slightly. Drizzle carrots with balsamic glaze and garnish with parsley. Serve warm. |
Apple Cheddar Bundle Appetizer From the kitchen of Barb Shea Ingredients: 2 medium Honeycrisp apples (about 1 1/4 lb.), cored, sliced 1/8" thick Zest from 1 lemon 6 Tbsp honey, divided 1(17.3oz.) frozen package puff pastry, thawed 1 large egg 1 (8-oz.) block sharp cheddar, grate 1 1/2 tsp flaky sea salt 1/4 c chopped roasted pecans 1 tsp fresh thyme leaves
Directions: Preheat oven to 400° and line 2 sheet trays with parchment. In a medium bowl, toss apples, lemon zest, and 4 tablespoons honey. Cut each pastry sheet into 4 (4.5" x 4.5") squares for a total of 8. In a small bowl, whisk egg with a splash of water. Brush outer edges of pastry with egg wash. Rotate pastry squares so a corner faces you. Place 1 tablespoon grated cheese on the bottom. Top with 10 to 11 apple slices. Place 1 tablespoon grated cheese on each side of apple slices. Fold left side over top and lightly press to seal. Fold right side over top and press to seal. Brush tops and sides of pastry with egg wash; sprinkle with sea salt. Arrange 4 pastries on each prepared tray. Bake puffs, rotating trays halfway through, until pastry is puffed up and golden brown around the edges, 20 to 25 minutes. Let cool 5 minutes. Arrange on a platter. Drizzle with remaining 2 tablespoons honey. Top with pecans and thyme. | From the kitchen of Bev Guss Ingredients: 6 medium white potatoes 1 pint sour cream 1 can cream chicken soup Green onion Cube melted butter 1/3 box frosted flakes 1 ½ cups grated cheese Directions: Peel and dice potatoes. Boil until tender. Cool and place in 13 x 9 x 2” pan. Mix sour cream, cream of chicken soup, onion, ¾ butter, grated cheese and pour over potatoes. Crumble frosted flakes and mix remaining butter and pour over. Bake 350 degrees for 30 minutes. |
From the kitchen of Diana Orso Whisk together the following dry ingredients: 2 cups and 4 Tablespoons of Soft as Silk Cake Flour (or 2 Cups Multi-purpose flour) 1 cup Polenta (or yellow cornmeal) 3/4 Cup of Sugar 1 1/2 teaspoons of baking powder 1 teaspoon of baking soda 1/2 teaspoon salt (I like pink salt) In another bowl, whisk together the following wet ingredients: 2 eggs (preferably at room temperature) 1/2 cup milk (also better if not ice cold) 8 Tablespoons (a stick) of melted and cooled butter 3/4 cup sour cream Very gently fold the wet and dry ingredients together just to moisten, lumps are okay, don’t over mix. Scoop the mixture into a greased muffin tin or use paper muffin liners. Bake in a 375-degree oven for about 18 minutes, test with inserting a pick into center until it comes out clean. Brush the tops with butter and cool for 5 minutes. I wanted a lighter and moister corn muffin, thus my decision to use the cake flour and polenta (which is ground finer than regular corn meal). Enjoy! | No Bake Cranberry Nut Energy Bites A Blue Zones Recipe Submitted by Barb Shea Give your brain a boost with these delicious energy bites! Ingredients: 9 Medjool dates, pitted and cut in quarters ⅓ cup agave 1 tablespoon almond butter 1 tablespoon chia seeds 1¼ cup whole grain oats ¼ cup pistachios, shelled ⅓ cup sliced almonds ¾ cup dried cranberries 1 teaspoon vanilla extract ⅓ cup white chocolate chips Directions: In a food processor with a metal blade, add dates, agave, almond butter, chia seeds, oats, pistachios, almonds, cranberries, and vanilla. Pulse until roughly chopped, but not pulverized. Place oat mixture into a medium mixing bowl. Add white chocolate chips and stir together. Place in refrigerator and chill for about 20 minutes. Once chilled, use your hands to shape into 1-inch balls, pressing your hands firmly together to shape. A touch more almond butter can be added to help shape and hold, if necessary. Repeat with remaining mixture. Yield: 12 Bites Note: Store in an airtight container in the refrigerator for up to 1 week. |
From the kitchen on Diana Orso Ingredients: 1 tablespoon olive oil 1 medium red onion, chopped 4 garlic cloves, minced 1 to 2 jalapeno peppers, seeded and chopped, optional 1/4 teaspoon pepper 8 cups vegetable broth 1 cup red quinoa, rinsed 2 cans (15 ounces each) no-salt-added chickpeas or garbanzo beans, rinsed and drained 1 can (15 ounces) no-salt-added black beans, rinsed and drained 3 medium tomatoes, chopped 1 cup fresh or frozen corn 1/3 cup minced fresh cilantro Optional ingredients: Crushed tortilla chips, cubed avocado, lime wedges, shredded cheese, sour cream and additional chopped cilantro Directions: Heat oil in a Dutch oven over medium-high heat. Add the red onion, garlic, jalapeno if desired, and pepper; cook and stir until tender, 3-5 minutes. Add broth and quinoa. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add the chickpeas, beans, tomatoes, corn and cilantro; heat through. If desired, serve with optional ingredients. | From the kitchen of Bev Guss A classic side dish for Thanksgiving or any occasion. Ingredients: 1 cup flour 1 cup milk 1/3 t. salt 2 whole eggs (do not beat) Directions: Mix ingredients 10 - 15 seconds only. Pour into well-greased muffin tins sprayed with PAM. Do not preheat the oven. Place in oven and shut door and don’t peek, bake at 450 for 20 minutes, then lower the temp to 350 and bake 25 minutes more. |