Blueberry Almond Coffee Cake

1 c sour cream
1/2 c milk
2 T sugar
2 (7 oz) pkg Martha White Blueberry Muffin Mix
1/2 c slided almonds, toasted

Glaze
1 c powdered sugar
2 T milk
1/4 t almond extract

Heat oven to 350. Grease a 9" square pan. In large bowl, combine sour cream, milk and sugar; mix well. Add muffin mix, stir to blend. Spread batter in greased pan. Sprinkle with almonds. Bake for 35 to 40 minutes or until golden brown and cake begins to pull away from sides of pan.

In small bowl, combine glaze ingredients; blend until smooth. Drizzle over hot cake. Col 10 to 15 minutes before serving. 8 servings.

Bread Pudding

1 10 oz loaf stale french bread, crumbled (or 6-8 c any type bread)
4 c milk
2 c sugar
8 T butter, melted
3 eggs
1 t cinnamon
1 t nutmeg
2 t vanilla
1 c raisins
1 c coconut (optional)
1 c chopped pecans (optional)

Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9 x 12 baking dish or larger. Placeinto non-reheated oven. Bake at 350 degrees for approximately 1 hour and 15 minutes, until top is golden brown. Serve wam with sauce.

Whiskey Sauce
1 stick butter
1 1/2 c powdered sugar
2 egg yolks
1/2 c Bourbon (to taste)

Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.

Note: For a variety of sauces, just substitute your favorite fruit juice or liqueur to compliment your bread pudding.

Makes 16-20 servings.

Beef Stroganoff

Cut 1 1/2 lb sliced round steak into thin strips. Dust with 1/4 c flour, dash pepper. In skillet, brown meat in 1/4 c butter. Add 1 can sliced mushrooms - drained, 1/2 c chopped onion, 1 small garlic clove - minced. Brown lightly. Stirn in 1 can beef broth. Cover and cook until meat is tender. Stir now and then. Gradually stir in 1 cup sour cream. Cook over low heat about 5 minutes.

Ada's Jam Cake

5 eggs - beaten
2 c sugar
3 c flour
1 c butter
1 c buttermilk
1 t soda
1/4 t salt
1/2 t cinnamon
1 1/2 t cloves
1 1/2 t allspice
1 c raisins - soak in hot water (or Donna's favorite 1 T rum, but I doubt Ada would have liked this)
1 c walnuts or other nuts
1 pint blackberry jam

Disolve soda in buttermilk. Cream butter and add sugar. Add eggs. Mix spices together. Dust nuts and raisins with flour. Mix speces alternately with butter mixture. When mixed well add jam, raisins and nuts. Bake in tube pan for 1 hour at 325.

Icing
1 c brown sugar
1/4 c milk
1 stick butter
2 c powdered sugar

Let brown sugar, milk and butter come to a boil. Beat in powdered sugar. Spread on cake.

Double recipes for 3 layer cake.

Apple Squares

1 c sugar
1 c unsweetened applesauce
1/2 c butter
2 c sifted flour
1 t baking soda
1 1/2 t cinnamon
1 t nutmeg
dash ground cloves
1/4 t salt
1 c raisins
1 c chopped nuts
1 t vanilla

Combine all. Mix well. Spread on greased cookie sheet. Sprinkel with sugar mixed with cinnamon. Bake at 350 until brown (25 to 35 minutes).

Spinach Sausage Brunch Casserole

1 lb bulk Italian sausage
1 c chopped onions
1 large red bell pepper, roasted*
1 (9 oz) pkg frozen chopped spinach, thawed, well drained
1 c flour
1/4 c grated Parmesan cheese
1 T chopped fresh basil or 1 t dried basil leaves
1/2 t salt
2 c milk
8 eggs
4 oz (1 cup) dhredded Provolone cheese

Heat oven to 425. Grease 13x9-inch pan. In large skillet, brown sausage and onions. Remove from skillet; drain on paper towels. Arrange sausage mixture in greased pan. Reserve half of red peppers for garnish; chop remaining red peppers. Sprinkle chopped red peppers over sausage mixture; top with spinach.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, Parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.**

Bake for 20 to 25 minutes or until knife insterted in center comes out clean. Meanwhile, cut reserved red peppers as desired for garnish.*** Sprinkle casserole with Provolone cheese. Add red pepper garnish to top. Bake for an additional 1 to 2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares. 8 to 10 servings.


*To roast red pepper, cut in half; remove seeds. Place, skin side up, on foil-line broiler pan. Broil 3 to 4 inches from heat until skin blackens, 5 to 10 minutes. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper. Chop and cut pepper as directed.

**At this point, casserole can be covered and refrigerated up to 2 hours. Continue as directed.

*** To make poinsettia garnish, cut reserved red peppers into six to eight petal shapes. Place on top of casserole in pinwheel fashion. If desired, place 1 teaspoon of the shredded cheese or fresh basil in center of pinwheel to resemble poinsettia flower.

Vinaigrette Potato and Green Bean Salad

Salad
1 lb small red potatoes, unpeeled, halved
8 oz fresh green beans, halved
1 (2 1/4 oz) can sliced ripe olives, drained

Dressing
1/3 c white balsamic vinegar
1/4 c olive oil
2 t chopped fresh marjoram or 1/2 t dried marjoram leaves
1/2 t salt
1/4 t garlic-pepper blend

In large saucepan, combine potatoes and enough water to cover. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until tender.

Remove potatoes with slotted spoon; place in colander or large strainer to drain. Add green beans to water. Bring to a boil. Reduce heat; cook 4 to 6 minutes or until crisp-tender.

Drain beans in colander with potatoes. Rnise potatoes and beans with cold water to cool. Cut potatoes into slices.

In medium bowl, combine all dressing ingredients; mix well. Add potatoes, beans and olives; toss to coat. Serve immediately, or cover and refrigerate until serving time. 8 (1/2 cup) servings

Crescent Apple Cake

8 oz can crescent dinner rolls
3 medium to large cooking apples, peeled, each cut into 16 slices

Topping
1/2 to 3/4 c sugar
1 T flour
1/2 t cinnamon
1 T margarine or butter, softened

Heat oven to 350. Separate crescent dough into 2 large rectangles. Place rectangles in ungreased 9-inch square pan, over botton and 1/2 inch up sides to form crust; seal perforations. Arrange apple slices in 3 rows on crust. In small bowl, combine topping ingredients until crumbly; sprinkle over apples. Bake for 35 to 40 minutes or until apples are tender. Serve slightly warm, top with cream, if desired. 9 servings.

Cherry Squares

1/2 c Crisco
1/2 c margarine
1 3/4 c sugar
4 eggs
1 t vanilla
1/2 t almond extract
3 c sifted flour
1 1/2 t baking powder
1/2 t salt
1 can cherry pie filling

Beat together crisco and margarine; add the sugar, eggs, vanilla, and almond flavoring. Alternately add and beat in the flour, baking powder, and salt which have been sifted together. Pour 2/3 on a greased 10x15-inch cookie sheet (jelly roll pan with sides). Spread out evenly. Drop cherry pie filling by teaspoon over the batter. Top by adding by teaspoon the remaining 1/3 of the batter. Bake at 350 until light brown, about 25 minutes. Cut in squares.

Rosemary Chicken and Brie En Croute

1 can Pillsbury Refrigerated Crescent Dinner Rolls
2 T minced green onions
6 oz Brie cheese, rind removed, cubed
1 1/2 c chopped cooked chicken breast
1 egg, beaten
1 t crushed dried rosemary
1 T grated Parmesan cheese

Garnish, If Desired
1 medium tomato, cut into 8 wedges
4 green onions

Heat oven to 350. Separate dough into 4 rectangles, firmly press perforations to seal. Spoon 1/4 of minced onions onto center of each rectangle; top ewith 1/4 of cheese cubes. Top each with 1/4 of chicken, pressing into cheese. Fold short ends over about 1/2 inch to form rectangle. Press all edges to seal. Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet. Cut three 1-inch slashes on top of each roll to allow steam to escape. Brus with egg; sprinkle with rosemary and Parmesan cheese.

Bake for 21 to 26 minutes or until golden brown. Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving. 4 sandwiches.

Tip: For easy clean-up, line baking pan with foil.

Finnish Blueberry Squares

Pastry
1 c margarine or butter, softened
1/2 c sugar
2 3/4 c flour
1/4 t salt
1/2 t vanilla
1 egg

Filling
3 c fresh or frozen blueberries
1 c sugar
3 T cornstarch
1 t powdered sugar

In large bowl, combine margarine and 1/2 cup sugar; blend well. Lightly spoon flour into measuring cup; level off. Add flour, salt, vanilla and egg; blend well. Cover, refrigerate until firm, about 2 hours.

In medium saucepan, combine blueberries, 1 cup sugar and cornstarch. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly Remove from heat; cool.

Heat oven to 375. Pat 2/3 of chilled dough into ungreased 13x9-inch pan, pressing 1/2 inch up sides, Spread blueberry mixture evenly over dough. Roll out remaining doughto 1/4-inch thickness. Cut with fluted wheel into 1/2-inch-wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will bake together.) Trim and seal edges.

Bake for 30 to 40 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar; cut into squares. If desired, serve with ice cream or whipped cream. Makes 12 dessert squares or 24 bars.

Crisp Cake Mix Cookies

1 pkg Pillsbury Plus German Chocolate Cake Mix
1 c rice crispies cereal
1/2 c margarine or butter, melted
1 egg, slightly beaten

Heat oven to 350. Combine all ingredients; blend well. Form into 1-inch balls, pressing firmly. Place 2 inches apart on ungreased cookie sheets. Bake for 9 to 13 minutes or until light golden brown around edges. Cool 1 minute; removed from cookie sheets. Makes 3 1/2 dozen cookies.

Frosted Maple Cookies

1 c firmly packed brown sugar (230 grams)
3/4 c shortening (150 grams)
1 t maple extract
1/2 t vanilla
1 egg
1 1/2 c flour (190 grams)
1 t soda

Frosting
2 c powdered sugar (240 grams)
2 T milk
2 T margarine or butter, softened
1 t maple extract
36 pecan halves

Heat oven to 350. In large bowl, combine brown sugar, shortening, maple extract, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour and soda; mix until well blended. Drop by teaspoonfuls 2 inches apart, onto ungreased cookie sheets. Bake at 350 for 10 to 12 minutes. Let rest 1 minute befoer removing from cookie sheets; cool.

In small bowl, combine all frosting ingredients except pecan halves; spread thinly or drizzle over cooled cookies. Place pecan half on top of each cookies. Makes 3 dozen cookies.

Glazed Orange Spice Cookies

1 sugar
1/2 c margarine or butter, softened
1/2 c shortening
1/2 c finely chopped almonds
3 T grated orange peel
1 3/4 c flour
1 t baking powder
1/2 t nutmeg
1/4 t cloves
1/4 t cinnamon
1/4 t salt

Glaze
1 c powdered sugar
1/3 c orange marmalade
Sliced almonds

Heat oven to 350. In large bowl, cream suga, margarine and shortening. Blend in shopped almonds and orange peel. Lightly spoon flour into measuring cup; level off. At low speed, blend in remaining ingredients. Roll out dough on floured surface to 14x12 inch rectangle. Cut into 2x1-inch rectangles; place on cookie sheets. Bake for 9 to12 minutes. Let cool 1 minute before removing from cookie sheets. Cool.

In small bowl, combine powdered sugar and marmalade; stir until well blended. Spread glaze over cookies. Decorate with sliced almonds. 5 1/2 dozen cookies

Tuscan Soup

Ken and Jean came back from Italy raving about the food. Especially at a lovely bed and breakfast in Quarrata where they enjoyed Giuditta Vaiani's ...

Tuscan Soup

Minced onion
Garlic
Olive Oil
Savoy (cabbage)
Carrots
Potatoes
Celery
Tomato Sauce
Basil
Salt
Pepper
Zucchini

Brown an onion in olive oil with a smashed segment of garlic. Take the garlic out of the pot. Put vegetables in it starting from those needing longer cooking times (cabbage, carrots, etc) always stirring to make them cook properly. Add tomato sauce and a little water, salt and stir often by adding water from time to time. The secret is having the vegetables cooked in a bit (the least amount) of water so that you do not miss the flavor. When cooked you add some leaves of minced basil and serve by pouring into a dish on a slice of grilled break. Add some pepper if you want and olive oil. During the winter you take separately cooked beans, strain them and add them to the soup. Some of them not strained will be added directly in the dishes.

If you are ever travelling through Italy and looking for a lovely inn, you can reach Giuditta at abbonbri@alice.it or visit her website at www.abbonbri.it

Almond Streusel Coffee Cake

Cake:
1 1/2 c sugar
3/4 c margarine
3 eggs
1 1/2 t almond extract
1/2 t vanilla
2 1/2 c flour
2 t baking powder
1 t soda
1 t salt
1 c sour cream

Topping:
1/2 c sugar
1/2 c brown sugar
1/4 c flour
4 t cinnamon
1/4 c margarine
1 c quick oats
1/2 c chopped toasted almonds

Cream margarine and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and almond extract. Add combined dry ingredients alternately with sour cream, mising well after each addition.

Combine sugars, flour and cinnamon; cut in margarine until mixture resembles coarse crumbs. Add oats and almonds; toss lightly. Pour half of batter into greased 13 x 9 inch pan. Sprinkle in half of topping. Repeat layers. Bake at 350 for 45 to 50 minutes.