Gram’s Sour Cream Sugar Cookies

Gram’s Sour Cream Sugar Cookies

Gram’s Sour Cream Sugar Cookies

 

1 C. Butter

1 1/2 C. Sugar

1 C. Sour Cream with 1 tsp. Baking Soda mixed into it

2 Eggs

1 T. Baking Powder

1-3 T. Nutmeg

 

Cream butter with sugar; add the sour cream with the soda mixed into it, mix well. Stir in eggs. Mix dry ingredients together in separate bowl, then add to creamed sour cream mixture. Using about 1 T. of dough, press onto cookie sheet with the bottom of a decorative glass that has been greased and dipped into sugar. Bake at 400 degrees until lightly browned. Makes a large soft cookie – gets stale quickly.

Gram’s Betty Crocker Lemon Meringue Pie

Gram’s Betty Crocker Lemon Meringue Pie

Gram’s Betty Crocker Lemon Meringue Pie

 

9” Baked Pie Shell

1 1/2 C. Sugar

1/3 C. Cornstarch

1 1/2 C. Water

3 Egg Yolks, slightly beaten

3 T. Butter

1/4 C. Lemon Juice

1 1/3 T. grated Lemon Rind

3 Egg Whites

1/4 tsp. Cream of Tartar

6 T. Sugar

 

Heat oven to moderately hot (400 degrees). Mix sugar and cornstarch in saucepan. Slowly stir in water. Stir constantly over moderate heat until mixture thickens and boils. Boil 1 minute. Slowly stir half of the mixture into the egg yolks, then beat back into hot mixture in saucepan. Boil one minute longer, stirring constantly. Take from heat. Stir until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell. Make a meringue of the 3 egg whites, cream of tartar and 6 T. sugar. Spread over filling, sealing to edge. Bake 8 to 10 minutes until delicately browned. Cool at room temperature away from drafts.

 

9” Baked Pie Shell

1 C. sifted Flour

1/2 tsp. Salt

1/3 C. Shortening

2 T. Water

 

Heat oven to very hot (475 degrees). Mix flour and salt and cut in shortening. Sprinkle with water; mix well with fork. Round into smooth ball; flatten slightly. Roll out 1” larger than inverted pie pan. Ease into pan. Flute edges. Prick pastry. Bake 8 to 10 minutes.

Gram’s Graham Goodies

Gram’s Graham Goodies

Gram’s Graham Goodies

 

Place graham crackers on cookie sheet. (??? Crumbs? how many? or is it lined with whole crackers? mom remember?) Sprinkle with 1/2 C. chopped nuts. In a small saucepan mix together 3/4 C. Brown Sugar, 1 C. Butter. Bring to a boil and cook 3 minutes. Pour sugar mixture over the nuts. Bake 8 minutes at 350 degrees. Cut while still warm, allow to cool completely in pan.

Gram’s German Sour Cream Twists

Gram’s German Sour Cream Twists

Gram’s German Sour Cream Twists

 

3 1/2 C. Flour

1 tsp. Salt

1 C. Shortening

1 package dry Yeast

1/4 C. warm Water

3/4 C. Sour Cream

1 Egg, 2 Yolks

1 tsp. Vanilla

1 C. Sugar

 

Dissolve yeast in warm water. Add egg, sour cream and vanilla, stirring to mix. Pour into dry ingredients. Mix well, cover with damp cloth, and place in fridge 2 hours. Roll out half of dough, sprinkle on some sugar, fold into thirds and roll flat again. Repeat with both portions of dough until sugar is all used, folding and rolling each portion of dough at least 3 times. After final rolling, cut dough into strips about 1” wide and 3-4” long. Twist into shapes and bake on greased cookie sheet on top rack, 375 degrees, until lightly browned.

Fresh Peach Pie

Fresh Peach Pie

Fresh Peach Pie

 

Sift together 1 C. flour and 1 1/2 tsp. Sugar. Whip 2 T. milk into 1/2 C. vegetable oil and blend the mixture into the flour. Press into pie plate and bake at 425 degrees to brown, about 12 minutes. Cool.

For filling bring 1 C. Sugar, 1 C. Water, and 2 T. cornstarch to a boil and cook until clear. Add 3 T. peach gelatin and a few drop of red food coloring. Fill cooled shell with sliced fresh peaches. Pour glaze over the fruit and chill in fridge. Serve with whipped cream if desired.

Fresh Fruit Whip

Fresh Fruit Whip

Fresh Fruit Whip

 

3 Egg Whites

1/2 C. Sugar

Dash Salt

1 C. Fruit (crushed raspberries or strawberries, apricot or peach puree, etc)

Fresh Fruit for Garnish

 

Whip Egg whites until frothy. Beat in sugar, 1 T. at a time, to make a stiff meringue. Add salt and fruit and beat 5 minutes, or until mixture will hold its shape when stirred with a spatula. Chill in freezer about 1 hour. Or fresh firm and serve as sorbet. For richer fruit whip beat 1/2 – 1 C. heavy cream until stiff and fold into fruit mix before freezing.

Fran’s Cream Cheese Cake

Fran’s Cream Cheese Cake

Fran’s Cream Cheese Cake

 

Drain a small can of crushed pineapple, reserving 2 T. juice. Blend reserved pineapple juice with 8 oz. softened cream cheese. Stir in half can pineapple and 1/4 C. cherry pie filling. Gently fold in 1 C. cool whip or whipped cream. Spoon into prepared graham cracker pie crust. Arrange remaining pineapple bits in circle around pie near crust. Garnish with more pie filling and cool whip. Chill until serving.

Flying Saucer Cookies

Flying Saucer Cookies

Flying Saucer Cookies

 

1 C. Shortening

2 Eggs

1/4 C. Milk

3 C. Flour (or a little less)

1 1/2 tsp. Baking Soda

2 C. Sugar

1/2 C. Honey

1 C. Raisins

3 3/4 C. Oatmeal

1 1/2 tsp. Cinnamon

1 1/2 tsp. Allspice

1 1/2 tsp. Salt

 

Mix all ingredients, adding raisins last. Place on cookie sheet by rounded T. full and cook at 350 degrees for 15 – 20 minutes.

Evelyn Wright’s Zucchini Bars

Evelyn Wright’s Zucchini Bars

Evelyn Wright’s Zucchini Bars

 

Mix together 4 eggs, beaten, 2 C. sugar, 1 C. oil, 3 T. Vanilla, 2 C. grated zucchini and 1/2 C. nut meats. Then add: 2 1/2 C. flour, 1/2 tsp. salt, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 2 tsp. cinnamon. Pour into a greased jelly roll pan and bake 25 minutes at 350 degrees. Frosting: Mix 1/2 C. butter, softened, 1 T. Milk, 13 oz. softened Cream Cheese, 1 tsp. Vanilla until well blended. Add powdered sugar, stirring continuously until the frosting is spreading consistency.

Evelyn Wright’s Fruit Crisp

Evelyn Wright’s Fruit Crisp

Evelyn Wright’s Fruit Crisp

 

1 C. Flour

1 tsp. Salt

1 C. Sugar

1 tsp. Baking Powder

1 Egg

9” x 13” Baking dish of Sweetened Fruit

 

Mix first 4 ingredients until well blended. Beat egg then add to flour mixture. Stir until small balls form. Pour over fruit in baking dish. Bake at 350 degrees for 1 hour.

Energy Saver Bars

Energy Saver Bars

Energy Saver Bars

 

2 C. quick or old fashioned Oats, uncooked

3 C. miniature Marshmallows

1/2 C. Chunky Peanut Butter

1/4 C. Honey

3 T. Butter

1 C. Raisins

 

Toast oats in shallow baking pan in preheated 350 degree oven for about 15 minutes or until golden brown. Line 9” square baking pan with aluminum foil: grease. Melt marshmallows with peanut butter in medium sized saucepan over low heat, stirring constantly. Remove from heat once melted. Stir in toasted oats and raisins. Place into prepared pan, spreading evenly. Chill until firm. TO serve, remove foil; cut into squares.

Eda’s Candy

Eda’s Candy

Eda’s Candy

 

3 C. Powdered Sugar

1 C. Peanut Butter

1/2 lb. Butter, melted

1 1/2 C. Graham Cracker Crumbs

12 oz. Chocolate Chips.

 

Mix all ingredients except chocolate chips and press into 9 x 13 ” pan. Melt chocolate chips and pour over the top. Cut into squares after chocolate has set, but is still slightly warm.

Doughnuts

Doughnuts

Doughnuts

 

2 Eggs

1 C. Sugar

1/3 C. Melted Shortening

4 C. Flour

4 tsp. Baking Powder

1 tsp. Salt

1 tsp. Nutmeg

 

Mix together eggs, sugar and shortening. Add remaining ingredients and stir only until just mixed. Pat dough into 1/2” thickness. Cut out using doughnut cutter and drop into hot oil to fry.

Doris’ Zucchini Nut Bread

Doris’ Zucchini Nut Bread

Doris’ Zucchini Nut Bread

 

3 Eggs, beaten

2 C. Sugar

1 C. Oil

2 C. grated Zucchini

3 tsp. Vanilla

1 C. chopped Nuts

3 C. FLour

1 tsp. Salt

1 tsp. Soda

3 tsp. Cinnamon

1/4 tsp. Baking Powder

 

Combine eggs, sugar, oil, zucchini and vanilla. Add salt, soda, cinnamon and baking powder to the flour. Add to first mixture. Add nuts. Bake at 350 for 1 hour. Make 2 loaves.

Doris’ Oatmeal Cake

Doris’ Oatmeal Cake

Doris’ Oatmeal Cake

 

1 C. quick cooking Oats

1 C. Brown Sugar

1 1/3 C. Flour

1 C. Sugar

1/2 tsp. Salt

1 tsp. Baking Soda

1 tsp. Cinnamon

1 tsp. Nutmeg

1/2 C. Margarine

1 1/2 C. Boiling Water

Topping:

1 C. chopped Nuts

1/2 C. Brown Sugar

1/2 C. White Sugar

1/4 C. canned Milk (???Evaporated or Condensed?)

6 T. melted Margarine

1 C. Coconut

1 tsp. Vanilla

 

Combine first 8 ingredients (oats through nutmeg) in large bowl. Add margarine to boiling water, stir until melted, then add to oat mixture in bowl. Pour into greased 13 x 9” pan. Combine all topping ingredients and drop on top of batter in pan by large spoonfuls. Bake at 350 degrees for 45 minutes.

Doody Dunn’s Fudge

Doody Dunn’s Fudge

Doody Dunn’s Fudge

 

Cook to soft boil stage: 4 C. Sugar and 1 C. Milk. Now add 1 cube margarine, 2 packages of Chocolate Chips, 16 marshmallows, 1 C. nuts and stir until well melted.

Della’s Carrot Pineapple Cake

Della’s Carrot Pineapple Cake

Della’s Carrot Pineapple Cake

 

1 1/2 C. Oil

2 C. Sugar

3 Eggs

2 C. Grated Carrots

1 C. crushed drained Pineapple

2 1/2 C. Flour

1 C. Nuts

1/2 tsp. Salt

1 tsp. Cinnamon

1 tsp. Vanilla

2 tsp. Orange Rind

 

Mix all ingredients, pour into cake pans and bake 45 – 50 minutes at 350 degrees.

Cream Puffs

Cream Puffs

Cream Puffs

 

Melt 1/2 C. butter in 1 cu boiling water. Add 1 C. flour and 1/2 tsp. salt. Cook, stirring until mixture forms a ball. Cool about one minute. Blend in 4 eggs, one at a time, beating well after each one. Drop onto greased baking sheet and bake at 425 degrees ??? can’t read 20-25 ???something 18-20. Prick with sharp knife and leave in oven 10 minutes more.

Congo Bars

Congo Bars

Congo Bars

 

Melt 1/2 C. shortening. Add 2 1/4 C. brown sugar and cool. Beat in 3 eggs, one at a time. Add 2 1/4 C. flour with 2 tsp. baking powder and 2 tsp. salt. Mix in one package of chocolate chips and 1 C. chopped nuts. Bake in cake pan at 350 degrees for 25 minutes. Cool and cut into bars.

Coffee Brownies

Coffee Brownies

Coffee Brownies

 

3/4 C. Flour

1/2 tsp. Baking Powder

1/4 tsp. Salt

2 T. instant Coffee Granules

2 squares unsweetened Baking Chocolate

1/3 C. Butter

2 Eggs

1 C. Sugar

1 tsp. Vanilla

1/2 C. Walnuts

 

Grease 8×8 pan. Heat oven to 375 degrees. Sift together flour, baking powder, salt, and coffee granules. In double boiler over hot but not boiling water, melt chocolate and butter. Cool. In bowl beat egg with sugar until light. Add to chocolate mixture and blend well. Stir in flour mixture. Add vanilla and nuts; mix gently. Bake 25 minutes and allow to cool before cutting into squares.

Coconut Creams

Coconut Creams

Coconut Creams

 

1 18-oz. package flaked Coconut

1 can Eagle Brand ??? eagle brand what? Sweetened condensed milk is my guess?

1 tsp. Vanilla

Chill over night. Bake 350 degrees until light brown. ??? Mix all? Drop onto cookie sheet???

Coconut Cookie

Coconut Cookie

Coconut Cookie

 

Mix ½ C. Shortening, 1 C. Brown Sugar, ½ C. White Sugar and 2 eggs. Add 1 C> evaporated milk, 1 tsp. Vanilla, 2 ¾ C> flour, ½ tsp. baking soda, 1 tsp. salt and 1 C. coconut. Chill one hour. Drop T. on greased pan and bake at 375 for 10 minutes. Frost with burnt butter glaze: Heat 2 T Butter until golden brown. Add to 2 C. sifted powdered sugar and ¼ C. evaporated milk; beat until well blended.

Christmas Rainbow Poke Cake

Christmas Rainbow Poke Cake

Christmas Rainbow Poke Cake

 

1 pkg. Super Moist White Cake

1 3 oz. pkg. raspberry Gelatin

1 3 oz. pkg. lime Gelatin

2 C. Boiling Water

8 oz. Cool Whip

 

Prepare cake as directed on package in 2 8 or 9″ round pans. Bake as directed; cool 10 minutes. Remove from pans and cool completely. Place cake layers, top side up back into pans, which have been cleaned. Prick each layer with utility fork at 1/2 inch intervals. Pour 1 C. boiling water over raspberry gelatin in bowl; stir until gelatin is dissolved. Spoon over one cake layer. Repeat with lime flavor and the second layer of cake. Refrigerate 3 – 4 hours. Dip 1 layer in pan into warm water 10 seconds; invert onto plate, gently shaking to loosen. Remove pan and spread layer with 1 C. cool whip. Remove remaining layer as above, invert on first layer. Frost with remaining cool whip. Refrigerate; garnish with flattened gum drops, cut to resemble holly

Chocolate Sauce

Chocolate Sauce

Chocolate Sauce

 

2 T. Melted Butter

1/4 C. Unsweetened Cocoa

1/2 C. Milk or Cream

1 1/4 C. Powdered Sugar

1 T. Vanilla

1 T. Dark Karo Corn Syrup

1/2 C. Flour

 

Add all ingredients to saucepan and bring to a simmer. Cook five minutes after slow bubbles form.

Chocolate Peanut Clusters

Chocolate Peanut Clusters

Chocolate Peanut Clusters

 

Mix 1 1/2 C. sugar, 2/3 C. evaporated milk and heat to boil. Ass 1 C. (about 12) Caramel Candies, stir to melt. Remove from heat, stir in 1 C. (about 6 oz.) chocolate chips and 1 1/2 C. roasted peanuts. Stir until chocolate is melted and candy is starting to harden. Drop tablespoonful on to wax paper.

Choco-Nut Cookies

Choco-Nut Cookies

Choco-Nut Cookies

 

1 1/4 C. Brown Sugar, firmly packed

1/2 C. Shortening

1 Egg, unbeaten

1 1/2 C. sifted Flour

1/2 tsp. Salt

1/2 tsp. Baking Soda

1/4 C. Milk

1 1/2 C. rolled Oats

1/2 C. chopped Nuts

1 6 oz. package semi-sweet Chocolate Chips

 

Cream sugar, shortening and egg together until fluffy. Sift together flour, salt and soda; add alternately with milk to creamed mixture, beating after each addition. Stir in rolled oats, nuts and chocolate. Bake at 350 degrees for 12-12 minutes.

Choc-A-Bloc

Choc-A-Bloc

Choc-A-Bloc

 

1 pkg. Duncan Hines Deluxe Deep Chocolate Cake Mix

1 qt. brick Mint Chip Ice Cream.

Chocolate Topping

 

Mix cake as directed on package. Spread batter in a greased and floured 15 x 10 x 1″ jelly roll pan. Bake at 350 for 20 – 25 minutes. Cut cake into serving size squares. Place a slice of ice cream between two chocolate squares. Set on plate. Top with chocolate sauce, garnish with mint.

Cherry Almond Coffee Squares

Cherry Almond Coffee Squares

Cherry Almond Coffee Squares

 

1 C. Sour Cream

1/4 C. Water

3 Eggs

1 package SuperMoist White Cake Mix

1 21 oz. can Cherry Pie Filling

1/4 C. sliced almonds

Glaze

 

Heat oven to 350 degrees. Generously grease and flour jelly roll pan 15 1/2” x 10 1/2” x 1” Mix sour cream, water and eggs, stir in cake mix (dry) and stir until moistened (batter will be slightly lumpy). Spread into pan. Drop pie filling by generous spoonfuls onto batter. Bake until cake springs back when touched lightly, 25-30 minutes; cool. Sprinkle with almonds and drizzle with glaze.

Glaze: Mix 1 1/2 C. powdered sugar and 2 T. milk, adding a few drops of additional milk if necessary, until smooth and desired consistency.

Cathedral Window Cookies

Cathedral Window Cookies

Cathedral Window Cookies

 

Beat 1 Egg, 1 C. Powdered Sugar and set aside. Melt 2 T. Butter with 6 oz. chocolate chips. Add 1 C. Chopped Nuts, 4 C. Colored miniature Marshmallows. Add egg mixture, stirring well. Spray hands with cooking spray and shape dough into a log. Roll in coconut to coat; cut into slices when set.

Carrot Cake

Carrot Cake

Carrot Cake

 

Mix together 2 C. Sugar, 1 1/4 C. Oil and 4 Eggs. Add 2 C. flour, 2 tsp. Baking Soda, 2 tsp. Cinnamon and 1 tsp. salt; mix well. Stir in 3 C. grated Carrots, 1 C. chopped Nuts, 1 small can crushed Pineapple, drained. Pour batter into 9×13” pan and bake at 350 degrees for 50 minutes. Frost with 8 oz. cream cheese that has been whipped with 1 box powdered sugar and 1 tsp. vanilla. Sprinkle with additional chopped nuts.

Carol’s Marshmallow Cream Fudge

Carol’s Marshmallow Cream Fudge

Carol’s Marshmallow Cream Fudge

 

3 1/4 C. Sugar

1 1/4 C. Evaporated Milk

1 jar Marshmallow Cream (9 oz.)

7 1/2 T. Butter

12 oz. Chocolate Chips

1 1/2 C. chopped Nuts (optional)

 

Cook sugar, milk and butter to medium soft ball stage, stirring frequently (236 degrees). Remove from heat. Immediately add marshmallow cream, nuts and chocolate chips. Stir until everything is melted and dissolved. Pour into 9 x 13″ buttered pan. Let cool before cutting. Yield: 4 lb.

Caramels

Caramels

Caramels

 

2 C. Sugar

1 1/3 C. light Corn Syrup

3 C. light Cream

1 1/4 tsp. Vanilla

 

Place sugar, corn syrup, and 1 C. cream in cold skillet. Set to 325 degrees and stir until all ingredients are combined; continue stirring as mixture cooks. When skillet reaches 325, add 1 C. cream slowly, stirring constantly. Light will go on again. Cook until light goes out. Mixture will begin to thicken, continue stirring constantly. Add 1 C. cream slowly, and stir until mixture reaches 325 again. Add vanilla, stir, and pour into buttered 9″ x 9″ cake pan. DO not scrape candy out of skillet. Cool fully before cutting. Caramel squares should be wrapped individually in waxed paper.

Brown-Eyed Susans

Brown-Eyed Susans

Brown-Eyed Susans

 

Cream 1 C. Oleo until soft. Add 3 T. sugar, 1 tsp. almond extract, 2 C. flour, and 1/2 tsp. salt. Roll level T. into balls, then flatten onto cookie sheet with thumb, leaving shallow print. Bake at 400 degrees for 10-12 minutes.

For “eye”, combine 1 C. sifted powdered sugar, 2 T. cocoa, 2 T. hot water and 1/2 tsp. Vanilla. Drizzle into impressions on cookies.

Banana Oatmeal Cookies

Banana Oatmeal Cookies

Banana Oatmeal Cookies

 

1 C. Sugar

3/4 C. Shortening

1 Egg

1 1/2 C. Flour

1/2 tsp. Soda

1 tsp. Salt

1/4 tsp. Nutmeg

3/4 tsp. Cinnamon

1 3/4 C. Oatmeal

1 C. mashed Banana or 1 C. Applesauce

1 tsp. Vanilla

 

Mix first three ingredients. Add remaining ingredients, one at a time, beating between each addition. Drop by T. onto cookie sheet and bake at 400 degrees 12-15 minutes.

Applesauce Cookies

Applesauce Cookies

Applesauce Cookies

 

Mix 3/4 C. shortening, 1 C. brown sugar and I egg until creamy. Stir in 1/2 C. applesauce. Add 2 1/4 C. flour, 1/2 tsp. baking soda, 1/2 tsp. salt and 3/4 tsp. cinnamon. Soak 1 C. raisins in hot water, drain and add to batter with 1/2 C. chopped nuts. Drop by teaspoonfuls onto greased pan and bake for 10-12 minutes at 375 degrees.

Apfel Im Schlafrock (Apples in a Robe)

Apfel Im Schlafrock (Apples in a Robe)

Apfel Im Schlafrock (Apples in a Robe)

 

6 – 8 Tart Apples, peeled, cored and quartered

1/3 C. Rum

1/3 C. Sugar

2 tsp. Cinnamon

1 171/4 oz. pkg. Frozen Puff Pastry

1 Egg

2 T. Water

 

Place apple quarters in a bowl and sprinkle with rum, sugar and cinnamon. Let stand for 30 minutes. Roll both sheets of frozen puff pastry to about 1/4 to 1/8 inch thickness and cut out squares large enough to enclose apple quarters. Place one quarter in the center of a pastry square; lift 4 corners towards the center and pinch the sides together. Bend the corner tips back so part of the apple is visible at the top. Repeat with remaining apples. Beat the egg with the water. Brush pastries with the mixture and chill 30 minutes. Preheat oven to 450 degrees. Bake apple quarters for 5 minutes, then reduce heat to 350 degrees and bake for 15 to 20 minutes more.

 

Yield: 24 to 32 pieces

Vignarola: An Italian Spring Stew

Vignarola: An Italian Spring Stew

10 tsp. extra virgin olive oil
1 clove garlic, minced
3 heaping tsp. minced fresh spearmint
Coarse salt and freshly ground pepper
1/2 C. Italian dry wine, preferably Frascati
3 medium artichokes, cleaned, trimmed and sliced into 1/4″ slices
1 1/2 C. new potatoes
2 small white onions
3 1/2 lb. fresh fava beans, shelled and peeled
3 lb. fresh peas, shelled (or 1 lb. package frozen peas)
3 heaping tsp. minced Italian parsley
1 lemon, juiced

Heat 4 T. of the oil in a large saucepan over medium heat. Add the garlic, mint, a pinch each of salt and pepper and sauté for 1 minute. Pour in the wine and about 1/2 C. cold water. Add the artichokes and cover the saucepan. Raise the heat to high and bring the liquid to a boil. Lower the heat and simmer, covered, until the artichokes are tender, about 30 to 40 minutes. Peel the potatoes and slice them into rounds the thickness of a quarter. Peel and thinly slice the onions. Heat 4 T. of the oil in another saucepan over medium heat. Add the onions and sauté until translucent, about 1 to 2 minutes. Add the fava beans and potatoes to the onions and cover with cold water. Cover the pan and bring to a boil. Add the shelled peas to the favas and potatoes, topping with hot water to keep the vegetables covered. Cover and bring to a boil. Lower the heat and simmer, covered, until the vegetables are tender, about 20 to 30 minutes. Remove the saucepan from the heat. With a slotted spoon, transfer the vegetables to the saucepan with the artichokes. Stir in a pinch each of salt and pepper and simmer uncovered for 30 minutes. Stir in the parsley and serve the vignarola hot in soup bowls drizzled with the remaining olive oil and lemon juice to taste.

Whitefish Croquettes with Lemon-Caper Aioli

Whitefish Croquettes with Lemon-Caper Aioli

1 C. mayonnaise, divided
1/4 C. finely chopped fresh Italian parsley, divided
1 T. fresh squeezed lemon juice
2 tsp. finely minced capers
3 cloves garlic, finely minced, divided
6 T. Kowalski’s Extra Virgin Olive Oil, divided
1 lb. halibut (or other firm white fish) fillet(s)
2 C. Italian seasoned breadcrumbs, divided
1 C. chopped green onion
2 T. flour
1 ½ tsp. fresh grated lemon zest
3/4 tsp. kosher salt
1/4 tsp. Kowalski’s Coarse Ground Black Pepper
2 eggs, lightly beaten

In a small mixing bowl, combine 1/2 C. mayonnaise, 1 T. parsley, lemon juice, capers and 1/3 of the garlic; refrigerate aioli until ready to use. In a large skillet, heat 2 T. olive oil over medium-high heat; add halibut and sauté just until opaque in center (about 4 min. per side for a 1″ thick fillet). Remove fish from the pan, discarding skin; let stand until cool enough to handle (about 15 min.). Flake fish into a large mixing bowl; stir in remaining parsley and garlic, 1 C. breadcrumbs, green onion, flour, zest, remaining mayonnaise, salt and pepper. Mix in eggs; shape into 6 cakes (about 3″ across), coating with remaining breadcrumbs, pressing in lightly. Heat remaining oil on a nonstick griddle over medium heat until oil shimmers but does not smoke; add cakes to pan, cooking until dark golden-brown and crispy on the edges (4-5 min. per side). Top each cake with a small dollop of reserved aioli.

Vegetable Relish

Vegetable Relish

Vegetable Relish

 

3/4 C. diced Red Bell Pepper

3/4 C. diced Green Bell Pepper

1 C. diced Onion

1 C. Cabbage, coarsely shredded

4 C. (??? Green or Red mom?) Tomatoes, diced

 

Cook vegetables with water to cover and 1/2 C. salt. Use 1/2 recipe from page 167 Better Homes and Gardens cookbook for sealing in jars.