My daughter, Carrie, called me from college one night at 11:30 pm asking what could she make with buttermilk. I told her “Nothing, throw it away!”, hung up the phone and went back to sleep. Later I asked her what she did with it–she made her favorite pound cake. Enjoy!
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This recipe was served at a party and I was amazed at its simplicity. It was easy to eat as a finger food and was not slimy as okra can be. I immediately started serving it as a side- it is lower in calorie and so much easier than frying it. With the bounty of okra, it is a great time to try this recipe. Enjoy!
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When we served sandwich trays at Stevens Catering, we never put out mayonnaise or mustard for spreads. Mayo Spread and Mustard Mayo Sauce made sandwiches so much better than those with plain mayonnaise and mustard. We often served them in hollowed out cabbages placed in the center of a tray with rolls of ham and turkey placed around the edge of the cabbages and garnished with cherry tomatoes. Enjoy!
Scones were a favorite at Sweets and Eats and were always ordered for breakfast at Stevens Catering. Their success was related to two different steps. First, I added more liquid because a soft dough creates a softer product. This rule holds true for all dough. Also, I grated the butter instead of cutting in. It is faster but has the same result. Just be sure to toss a little flour mixture over the butter several times as it is grated. If not you will have one solid mass of butter that will have to be cut in thus defeating the purpose of grating. I use this technique for biscuits, pie dough and any dough calling for butter. I hope this improves your baking. Enjoy!
Cranberry Orange Scone
Today I made the Cranberry Orange Scones. I forgot how wonderful they are. I was short on having enough cranberries, so I added a few chopped, dried apricots. What a nice addition! I think you could substitute any dried fruit and have a great scone. Light, fluffy, fruity- just what I needed this morning. Hope you try them!
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Bolognese is another name for a meat sauce with milk or cream. This recipe develops flavor by reducing the milk and wine while leaving all the flavor. If you turn the heat up and stir constantly, it does not take long and well worth the flavor imparted. I have included two types of pasta; one using regular penne pasta and another low calorie option of pasta made with zucchini and a Veggetti. Topping with Parmesan cheese packs a lot of flavor in one tablespoon. Both are delicious and nice to have as options when trying to reduce calories. Enjoy!
Bolognese over Pasta
Zucchini noodles made with Veggetti
Lower calorie Bolognese served over Zucchini noodles
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