Swedish Berry Cream Dessert

This was on a blog I stalk. It sounded good so I made it and liked it. It actually reminded me a lot of the McDonald's fruit and yogurt parfait. Really I'm just posting because I haven't added any recipes in a long, long time, and now that I know a few other people check here, I feel like I need to. What can I say? I've been busy! Plus, the produce co-op has been fairly disappointing lately.

I made Homemade Nilla Wafers to go along with it.

As always, my picture does not do it justice. Is it my counter? I don't know, but I've got to figure out how to make my food look more appetizing on here.


1 envelope Knox gelatin
1/4 c. cold water
2 1/2 c. heavy cream (to save a few calories, I use 1 1/4 c. half an half, 1 1/4 c. heavy cream)
1 c. sugar
2 c. sour cream (I use fat free)
1 tsp. vanilla
4 c. fresh berries (raspberries, blueberries, strawberries, blackberries -- whatever you love most)

Dissolve gelatin in water.
Heat (do not boil) cream, sugar, and gelatin; stirring gently.
Cool to room temperature.
Fold in sour cream and vanilla.
Pour over berries and chill (you can do individual serving bowls, or a big bowl)
Serves 8

I did not chill long enough before serving and it was runny. The next morning it was much thicker and better. So I don't know how long it has to chill, but certainly more than 2-3 hours.

Dark Chocolate Cake

So moist, so yummy!

Cake:
3 eggs
1 C. full fat plain yogurt
1 stick butter, melted
1 tsp. vanilla
1 1/2 C.sugar
1 1/4 C. flour
3/4 C. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 C. hot water

Preheat oven to 350. Grease and flour two cake rounds. Beat eggs and yogurt. Beat in butter and vanilla. Gradually beat in sugar. In a separate bowl whisk flour, cocoa, baking powder, soda, salt. MIx 1/2 dry ingredients and 1/2 C. hot water into wet ingredients, then second half water and dry ingredients into mixture. Pour into cake rounds and bake for 25 minutes until set. Cool completely.

Ganache:
1 C. heavy cream
12 oz. pkg semi-sweet chocolate chips.

Heat cream until it nearly boils. Remove from heat. Whisk in chocolate chips until melted. COol.

Remove first cake round and spread with ganache. Remove second round and place on top of first round. Pour remaining ganache over the top and allow it to drip over the sides of the cake. Refrigerate before serving for about 1 hour.

Sausage, Butternut Squash and Wild Rice Soup

This is adapted from a Food Network recipe. The original called for 12 C. chicken broth. I like thicker soups so I only used about 8 C. total.

2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
8 cups chicken stock
1 1/2 cups chopped onions
1 cup wild rice
1 lb. sausage (or you can use cut up kielbasa type sausage)
2 cups fresh corn kernels (optional)
1 can coconut milk
1 tablespoon chopped fresh parsley leaves


Directions
Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool.

In a large saucepan, cook sausage and remaining onion. Add corn, if you're using it. Season with salt and pepper. Saute for 3 minutes. Add the remaining chicken stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the coconut milk and season with salt and pepper. Garnish with parsley and serve.

Roasted Artichokes

I liked these much better than the boiled ones I've made in the past. They didn't even need any dipping sauce (a.k.a. melted butter) to taste delicious!

Trim thorns off artichoke leaves with kitchen shears. Use a knife to cut off the stem and about 1/2" off the top.

Sprinkle the top with salt. Place either one clove or a bunch of minced garlic in the artichoke, getting it in as far as you can. Sprinkle with olive oil, lemon juice and balsamic vinegar.

Wrap in tin foil and place on a cookie sheet. Bake at 425 for 1 1/2 hours.

Orange Rolls

Sweet roll dough. I use a potato roll recipe that I also use to make cinnamon rolls.

Filling:
1/2 C. melted margarine
1/2 C. sugar
2 T. grated orange peel

Roll out dough and spread with filling. Roll up and slice in one-inch slices (like cinnamon rolls). Place in greased muffin tins. Cover with cloth and let rise 60-90 minutes, or until they fill the muffin cups and rise above the edges. Bake at 400 degrees for 10-12 minutes. Makes about 2 dozen.

Oh Henry Bars

These are different from other recipes I find online for this type of cookie, but they're easy and yummy. With chocolate and peanut butter, you just can't go wrong.

1 C. corn syrup
1 C. sugar
1 C. peanut butter
1/2 C. choc. chips
5 C. rice krispies or cheerios
1 C. nuts

Grease 9x13 pan.

Boil sugar and corn syrup. Remove from heat and add peanut butter and chocolate chips. When it's all melted together, add the cereal and nuts. Spread in pan and let cool.

Jumbo Oatmeal Cookies

I've tried so many different oatmeal cookie recipes and this is the only one I've found that works at this altitude. They don't get flat and gross. These are delicious. And since they have oatmeal in them, I'm pretty sure they're healthy too.

1 C. shortening
1 C. packed brown sugar
1 C. white sugar
3 eggs
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
3 C. oatmeal
1 C. nuts (optional)
choc. chips (optional)
raisins (optional)
coconut (optional)

Preheat oven to 350

Cream shortening and sugars in large boal. Beat in eggs, then vanilla

In separate bowl combine flour, soda, salt, sinnamon, ginger and cloves. Then mix into sugar mixture.

Add oatmeal and any of the optionals you're using.

Scoop with 1/4 C. measuring cup onto greased cookie sheet. Bake 13-15 min.

Try to eat only one, I dare you!