White Bean, Escarole and Bell Pepper Soup

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IMG_59292 tbsp olive oil
1 onion, chopped
2-3 cloves of garlic minced
1/2 yellow pepper, chopped
1/2 red pepper, chopped
1/2 – 1 head of escarole, rinsed and cut up
1/8 tsp red pepper flakes
4 1/2 c veggie broth
Chunk of parm. or romano chesse
1 15 oz can cannellini beans, rinsed and drained
1 1/2 tsp marjoram
grated romano cheese

Heat oil, add onion and peppers, saute about 15 minutes or till starting to turn brown add garlic cook for a min then add escarole and pepper flakes, saute 3 minutes or until it starts to wilt. Add broth, beans, marjoram and chunk of cheese and simmer 10 minutes.

Season with salt and pepper and sprinkle each serving with grated cheese.

6 servings

Variety Cookies – St. Catherine’s cookbook

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3 c. sifted flour
1/2 tsp. baking powder
1/2 c. sugar
1/8 tsp. salt
1 c. margarine
1 egg
2 tsp. vanilla

Sift flour, baking powder and salt together. Cream margarine and sugar together thoroughly. Add edd and vanilla. Beat until fluffy. Gradually in stir sifted dry ingredients until well blended.

Roll small amount of dough 1/8 inch thick on lightly floured board. Shape with cutters. Bake on ungreased sheet at 350 degrees for 10-12 minutes.

Makes around 5 dozen cookies.

Thumb Prints – Agnes Drake

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½ c butter
½ c brown sugar
1 c sifted flour
¼ tsp salt
½ tsp vanilla
1 egg separated
chopped nuts, walnuts or pecans

currant jellyCream butter and sugar, add egg yolk, flour, salt and vanilla. Mix and chill for 1 hour.Shape dough into 24 little balls, dip in slightly beaten egg white and roll in finely chopped nuts. Bake at 350 degrees for 5 minutes, take out of oven and make an indentation with a thimble then bake for 10 more minutes.When cool fill with currant jelly.

Ragged Robins – Amy Voigt

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1 c. margarine
3/4c. brown sugar
1 egg
1 tsp. vanilla
1 c. raisins
1/2 c. chopped nuts
1 tsp. baking soda
3 c. flour
1/4 tsp. salt

Cream shortening and sugar, add egg, vanilla, salt, soda and flour and mix thoroughly. Add nuts and raisins

Shape dough into irregular balls with a tsp and place on a greased baking sheet. Bake at 350 degrees for 10 minutes or until a little brown on top.

If underbaked they aren’t as crispy

Note from Amy: delicious cooky, easy to make and bake – can add chocolate or butterscotch chips – dough doesn’t spread while baking so can put cookies fairly close together.

Raspberry Pie with frozen berries

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Combine:
4 c. frozen berries
1 1/4 c. sugar
3 tbsp. tapioca

Stir gently and let sit 15 minutes. Put in crust, dot with 2 tsp. butter. Put on top crust.

Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees and bake for an addtional 40-45 minutes or until golden.

Fresh Raspberry Pie

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Combine:
4 c. fresh berries
1 c. sugar
1/4 c. flour
2 tsp. tapioca if berries are juicy

Stir gently and let sit 15 minutes. Put in crust, dot with 2 tsp. butter. Put on top crust.

Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees and bake for an addtional 40-45 minutes or until golden.

Mexican Wedding Cakes

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1c. butter
¼ c. sugar
2 c. flour
1 c. ground pecans or walnuts
1 tsp. vanilla
Confectioner’s sugar

Cream butter, add sugar, flour, nuts and vanilla mix thoroughly. Roll small amounts (1/2 tsp.) into balls and arrange on buttered cookie sheet about 1 inch apart.

Bake 35 minutes at 300 degrees. Roll in confect sugar as taken from the oven. Cool then roll in sugar again.

Linzertorte – Burt Wolf

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1 ½ c flour
1 c finely ground almonds
¾ c sugar
¾ tsp cinnamon
¼ tsp cloves
1 tsp baking powder
¾ c butter
2 eggs
¾ c seedless red raspberry preserves
¼ c sliced almonds (optional for decoration)
confectioners sugar

Preheat the oven to 350 degrees.

Mix flour, ground almonds, sugar, cinnamon, cloves and baking powder. Cut up butter and blend with dry ingredients till mixture looks sandy. Beat 1 egg, stir in with a fork only until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Press 2/3 of the dough into bottom of a buttered 9 inch spring-form pan. Make a rim around the edge about ¼ inch higher than center and about ½ inch thick. Spread the preserves in the center. Roll out remaining dough, into a rectangle make ¼ inch strips and apply lattice over preserves (be aware strips with become wider at cake bakes). Another option, which I’ve done recently cut out star shapes with cookie cutters and place on preserves, much easier! The following is optional, I don’t do this step. Beat 2nd egg and paint lattice and border, then sprinkle with sliced almonds.

Bake 40 minutes until dough is set and light golden in color. Cool in pan on a rack. Dust with confectioners sugar.

Serves 8-12.

Dundee Cake – Amy Voigt

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1 c butter
2/3 c sugar
4 eggs
¼ c scotch
2 ¼ c sifted flour
1 tsp baking powder
½ tsp salt
1 c chopped mixed candied fruit
1 c currants or seedless raisins
1 c finely chopped pecans

Beat butter until fluffy, then cream with sugar until light. Add eggs, one at a time, beating well after each addition. Stir in scotch. The mixture will look curdled but it doesn’t matter. Stir in flour with baking powder and salt. Beat into mixture about 4 minutes, until smooth. Fold in fruits and nuts. Pour batter into a greased and floured 8 inch springform pan. Bake at 325 degrees for 45 minutes or until firm to touch. Cool in pan 10 minutes then remove sides and cool thoroughly.

Dip cheese cloth into scotch and wring out. Wrap cake in cloth and then wrap in foil or place in airtight tin. Store in a cool place for several days before cutting into thin slices.

Currant Cookies

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1 1/2c. flour
3/4 c. confectioners sugar
1/2 c. margarine
1/2 tsp. baking powder
1/4 c. currants
3/4 tsp. lemon rind
1/8 tsp. salt
1/2 tsp. vanilla
1 egg

Cream sugar and margarine, add vanilla and lemon rind. Sift dry ingredients and gradually add to creamed mixture. Stir until well blended then add currants.

Refrigerate for 1 hour.

Roll 1/8 inch thick, cut with 2 1/2 inch cutter. Bake at 375 degrees for 7-8 minutes or until lightly browned.