Thursday, October 20, 2016

Eggplant Rosa

With the arrival of autumn, I love the many different vegetables that are available. In my youth, I would never have touched an eggplant, and I probably didn't know what it even was. Now, I appreciate the sheer beauty of the many varieties of eggplants, and truly enjoy the flavor. My dear friend, Larie Engles, has shared this tasty dish with my family on many occasions. The recipe, that she has adapted originated from a childhood friend. Thank you, Larie!


1 medium eggplant, peeled and cubed
1 medium onion, chopped
1 medium green pepper, chopped
4-5 medium tomatoes, peeled and diced or substitute 1 can Rotel tomatoes,  1 can petite diced tomatoes and one small can tomato sauce
1 heaping tablespoon sweet basil leaves
1 teaspoon oregano
1 to 2 cloves of garlic, crushed
2 ounces or more of Parmesan Cheese


In large non-stick pan, saute chopped onion and green pepper
Add eggplant and tomatoes and stir
Cover and cook over low heat, stirring occasionally 25-30 minutes
Add sweet basil leaves, oregano and garlic and stir
Sprinkle with cheese over the top for the last couple of minutes just to melt

Lookout Point Lakeside Inn
Kristie Rosset
Proud to be the Arkansas Broad
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Tuesday, October 18, 2016

Spiced Yogurt Pound Cake

Fall is in the air!  And this is the perfect cake.
Junior League cookbooks have always provided excellent recipes and this is no exception.
This recipe is from For Goodness Taste  from The Rochester New York Junior League and we have made it many times for our dessert buffet.
One of the best parts of this cake?  The smell in the house while it is baking....heavenly!
Please note that this makes a really good sized cake and takes almost an hour to bake but certainly worth the wait.
14-16 servings

2 cups sugar
1 cup butter softened
2 1/4 cups flour
1 cup plain yogurt
3 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/4 teaspoon ground cloves

Grease and flour a bundt pan.
Preheat oven to 325.
In a large bowl cream the sugar and butter until light and fluffy.
Using the lowest speed, add remaining ingredients.
Beat at high speed about four (4) minutes or until well mixed.
Bake 45-55 minutes a 325 oven.
Let cook 20 minutes before removing from the pan.

Feel free to top with powdered sugar or a light vanilla glaze or just some sweetened whipped cream.
Or all three.........

The William Henry Miller Inn 
Lynnette Scofield
Proud to be the Ithaca Broad
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Tuesday, October 11, 2016

Vegetable Soup with Spinach and Lentils

One of the things we love about fall is that we start making hearty soups again. We don't want to heat up the kitchen in the summer, but once those cooler evenings kick in we pull out the stock pots and fill the house with delicious smells. Soups are one of my favorite things to make. Maybe it's the versatility of soup recipes. You don't have to measure precisely. If you have a little more of one thing and a little less of another it will still turn out just fine. You can change the flavor and texture by adding meat, beans or rice, or a splash of wine. You can use vegetable stock, chicken stock or beef stock almost interchangeably. Each change makes a subtle difference in the end product, but it's almost impossible to ruin a soup recipe. And having homemade soup in the refrigerator or freezer means you've always got the start of a quick and healthy lunch or dinner.


2 cups chopped onion
2 tablespoons olive oil
2-3 cloves garlic, crushed
3 cups diced celery
4 cups diced carrot
1 tablespoon paprika (Hungarian preferred)
1 tablespoon whole cumin seeds
2 cups dried lentils (brown, red or green)
2 quarts chicken stock
1 teaspoon black pepper
Fresh Spinach - 1 bag baby spinach or 1 bunch fresh spinach - chopped
2 cups diced tomato or halved grape or cherry tomatoes (fresh is best but if you don't have it you can substitute a 14 oz. can of diced tomatoes)
Salt to taste

1/2 cup sour cream to garnish
Cooked shredded or diced beef or chicken


Heat the olive oil over medium heat in a large pot.
Add the onion and garlic and saute for 5 minutes.
Add the paprika and cumin seeds and mix well.
Add the carrots, celery, lentils, chicken stock and black pepper.
Increase heat and bring to a boil
Reduce heat to just keep soup at a simmer and cook for about 30 minutes, or until vegetables and lentils are tender, adding water if it becomes too thick.
Taste and adjust salt if necessary.
If you want to add cooked chicken or beef, do so now and return soup to a simmer.
Immediately before serving add the chopped spinach and diced tomatoes.
Cook just long enough to wilt spinach and warm tomatoes - 3 or 4 minutes.

Optional: Garnish each serving with a dollop of sour cream.

The White Oak Inn 
Yvonne Martin
Proud to be the Ohio Broad
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Tuesday, October 4, 2016

Apple Upside-Down French Toast


1/2 cup unsalted butter
1 cup brown sugar, firmly packed
2 Tbsp light corn syrup
2 - 3 apples, sliced (use crisp or firm apples such as Granny Smith, Honey Crisp, Golden Supreme)
16-ounce loaf of challah, French bread, or other thick-sliced bread
4 large eggs
1 cup half and half (whole or 2% milk is fine to use)
1 Tbsp maple syrup
1 tsp vanilla
1 tsp cinnamon
1/2 tsp freshly grated nutmeg


Preheat the oven to 350 degrees.

Over medium low heat, melt the butter in a saucepan.  Add the brown sugar and syrup, stirring until the sugar melts.  Cook another 2 - 4 minutes until the mixture is thick and bubbly.  Remove the pan from the heat.

Place the apple slices in the bottom of a 9 x 13 oblong pan that has been greased with cooking spray.
Pour the brown sugar mixture over the apples.  Slice bread into 8 pieces and place the bread on top of the apple/brown sugar mixture.

Whisk together the eggs, half and half, maple syrup, vanilla and spices.  Pour mixture over the bread.
Bake for 50 minutes or until the top is golden brown.  Cut the French toast into 8 servings, inverting each serving on a plate.  Spoon pan liquid over the top, sprinkle with confectioner's sugar, and serve with your favorite bacon or sausage.

Kathryn White
All about opera broad
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