Here we go-
I made this for a Derby party. It's Benedictine spread, and it's a very refreshing treat.
Adapted from Joy of Cooking
, the latest edition. I changed a few things based on family recipes.The basic recipe (can be doubled):
1 medium cucumber, peeled, seeded, and grated; and 1/2 medium onion, chopped. Squeeze out the excess water. (this is very important! You don't want the spread to be too wet.) Put in a food processor with 8 ounces of softened cream cheese. Blend until fluffy. Salt to taste. I add two tablespoons of mayonnaise to make it smoother. Some recipes call for sour cream instead.
Joy of Cooking suggests using a dab of green food coloring to give the spread its trademark color, but it's also a good idea to use finely chopped parsley or frozen spinach (about one tablespoon of either). The color is more natural and adds a little flavor.
Serve on thin sandwich bread or crackers. A little bacon with the spread makes a very good sandwich!
Named for Jennie Benedict, a Louisville, KY caterer who first made it back in the early 20th Century. It is a traditional tea sandwich for Kentucky Derby parties as well as wedding receptions. There's an old joke that a Louisville bride isn't properly married unless Benedictine sandwiches have been served at her reception! My mom, aunts, and sister all had them for their weddings. It's perfect for summer.
Make some mint juleps and enjoy these while watching the Derby!
From this book:
The Cake Mix Doctor
Chocolate Cherry Cake
Serves 20
Prep time: 7 minutes
Bake time: 30 to 35 minutes
Assembly time: 10 minutes
Cake:
Vegetable oil spray for misting the pan
1 package devil’s food cake mix, with or without pudding mix.
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon almond extract (vanilla will do in a pinch)
Chocolate Glaze:
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 cup semi sweet chocolate chips
1. Preheat oven to 350°. Lightly mist 13 by 9 inch cake pan with spray.
2. Place the cake mix, pie filling, eggs, and extract into large mixing bowl. Blend with an electric mixer at low speed for 1 minute. Stop mixer and scrape down the sides of the bowl. Increase mixer speed to medium and beat until well blended. The batter should look thick. Pour batter into the cake pan and smooth the top with a rubber spatula.
3. Bake the cake at 350° for 30 to 35 minutes, or until the cake starts to pull away from the pan. Remove the cake from the oven and cool slightly while preparing the glaze.
4. Prepare the glaze- cook sugar, butter, and milk over medium heat until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove pan from the heat and blend in chocolate until melted. When the glaze is smooth, pour over the still warm cake so it covers the entire surface. Cool for 20 minutes before serving. This cake will stay fresh for several days.
This cake is a huge crowd pleaser. It is one of the easiest cakes to do, probably the easiest in that book! I've made it for parties and it was always a hit...never any leftovers.
Praline French Toast Casserole
From Paula Deen and Friends
Serves 8
8 eggs
1 ½ cups half-and-half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10 to 12 slices soft bread, 1 inch thick (I use cinnamon raisin. Paula probably uses plain old white bread!)
Topping:
½ cup (1 stick) butter
½ cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans
1. Generously butter a 13-by-9 inch casserole dish.
2. Mix the eggs, half-and-half, maple syrup, and sugar in a large bowl. Place the bread slices in the dish and cover with the egg mixture. Cover dish with plastic wrap and soak overnight in the refrigerator.
3. Preheat the oven to 350°. Remove the casserole from the refrigerator.
4. Make the topping: Melt butter in a saucepan. Add sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for ten minutes before serving.
That's it for now. I have a ton of other recipes to share.
