Monday, March 29, 2010

Old Bay Onion Pie

25 March 2010: This is a recipe my friend Anne made. I hosted a dinner party and the food theme was “Maryland Recipes”. A group of us meets once a month, usually at someone's home. Her comments are in [ ].

Old Bay Onion Pie

3 Tbsp. butter [I used a little less]
6 medium onions, peeled and sliced [I used half the onions]
1 tsp. Old Bay Seasoning
1/4 tsp. Salt
[Pepper]
1-1/2 Cups Milk
5 Eggs, beaten
1 Pie shell, 9"
2 Tbsp. Parsley
12 Slices Bacon, crumbled [I use about 8-9 slices]

[I took an idea from Julia Child & sprinkled about 1/4 cup grated swiss cheese on top]

- Preheat oven to 350°. In a medium saucepan, melt butter and sauté onions, Old Bay, and salt [and pepper] over low heat for 15 minutes, stirring occasionally.

- Drain. Add milk and stir in eggs.

- Pour mixture in pie shell. Top with parsley and bacon [and grated swiss cheese].

- Bake for 50 minutes [40 minutes] until done.



I used my mom's pie crust recipe:

1 generous cup flour, sifted with with a scant tsp. of salt.

Use a knife & fork to cut in 1/2 cup solid Crisco.

Add 1/4 Cup liquid: 1/2 orange juice and 1/2 water.

Gently fold/smush together into a ball. Don't overhandle.

Roll out and place in pie plate.

Fill. Bake.

{This was reheated at 350° for 25 minutes before serving. This was delicious! Using a ready-made pie crust will cut your time in the kitchen.}

Friday, March 26, 2010

White Chocolate Cashew Brownies

This is a recipe I made (Feb 2010) for my rotation dinner group. Everyone loved it and I didn't have any leftovers! The theme was food and drink from South Africa, in honor of the World Cup.


4 Ounces Butter
2 Cups Brown Sugar
2 Medium Eggs -- Beaten
1 Teaspoon Vanilla
1-1/4 Cups Flour
* 2 Teaspoons Baking Powder
1 Cup White Chocolate Chunks
1 Cup Toasted Cashews -- Chopped

Preheat oven to 350. Grease a 9X12 pan.

Melt butter and add brown sugar. Stir well. Allow to cool.

Add eggs, vanilla, flour and baking powder. Blend well.

Fold in chocolate and nuts.

Pour into pan and bake for 25-30 minutes.

Cool for 20 minutes and serve.

Serves 10

Cheesecake Brownies

Cheesecake Brownies

I made these brownies recently and they were a hit.

1 package (21 oz.) dark brownie mix; prepare batter according to directions
2 8-oz. packages cream cheese, softened
2 large eggs
2 tablespoons sugar
2 teaspoons vanilla extract

Preheat the oven to 350 degrees.

Coat a 9" x 13" baking pan with nonstick cooking spray (Next time I will add parchment paper to the bottom).

Pour half of the brownie batter into the baking pan.

In a medium-sized bowl, with an electric beater on medium speed, combine the cream cheese, eggs, sugar, and vanilla until fluffy.

Spoon over the brownie batter, then top with the remaining half of the brownie batter.

Take a knife and swirl through the batter to create a marbled effect.

Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.

Cool, cut into bars and serve.

Carrot Cake

Carrot Cake

I made this for my rotation dinner group recently. This was the first time I made carrot cake and now it's one of my favorites!


For the Cake:

2 cups white flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1-3/4 cups sugar
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups shredded carrots (I used a potato peeler and then chopped the carrots)
1 cup flaked coconut
1 cup chopped walnuts
1 8-oz.can crushed pineapple, drained

For the frosting:

1 8-oz. package cream cheese, softened
1/4 cup butter, softened
2 cups confectioners sugar

Preheat oven to 350 degrees. Grease & lightly flour a 9"x13" pan.

Mix flour, baking soda, baking powder, salt and cinnamon. Add the sugar, oil, eggs and vanilla. Mix with a wooden spoon until smooth.

Stir in carrots, coconut, walnuts and pineapple.

Pour into the pan and bake for 40-45 minutes.

Add the frosting to the top after the cake has cooled.

To make the frosting:

Cream the butter and cream cheese until smooth; add the sugar and beat until creamy.


Serves 12


Note: Next time I plan to add raisins.