Recipes

MAY

Tomato Jam

Ingredients

2 ½ pounds cherry tomatoes, stemmed and cut in half

1 cup white sugar

1 cup finely chopped fresh basil

½ cup finely chopped sweet onion

3 tablespoons balsamic vinegar

½ lemon, juiced

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon ground coriander

¼ teaspoon ground cumin

2 pint-sized jars

Directions

Combine tomatoes, sugar, basil, onion, vinegar, lemon juice, salt, pepper, coriander, and cumin in a medium saucepan over medium heat.

Bring to a boil, stirring occasionally.

Reduce the heat to low and simmer, stirring occasionally, until thickened and reduced by half, 2 to 3 hours.

Remove from the heat.

Divide jam between hot, sterilized jars.

Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue.

Allow to cool slightly, then top with lids and screw rings on tightly.

Refrigerate for up to two weeks or freeze for up to four months.

This tomato jam is a sweet and savory way to use up any extra summer tomatoes and basil you might have. It tastes great on crackers with either goat cheese or cream cheese.

APRIL

Easter Lemon Cheesecake Squares

Ingredients:

3/4 cup shortening

1/3 cup packed brown sugar

1-1/4 cups all-purpose flour

1 cup rolled oats

1/4 teaspoon salt

1/2 cup seedless raspberry jam

FILLING:

4 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

1/4 cup all-purpose flour

1/3 cup lemon juice

4 teaspoons grated lemon zest

4 large eggs, lightly beaten

Directions:

In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes.

Combine the flour, oats and salt; gradually add to creamed mixture and mix well.

Press dough into a greased 13x9-in. baking dish.

Bake at 350° for 15-18 minutes or until golden brown.

Spread with jam.

Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth.

Beat in lemon juice and zest.

Add eggs; beat on low speed just until combined.

Carefully spoon over jam.

Bake at 350° for 30-35 minutes or until center is almost set.

Cool on a wire rack.

Cover and store in the refrigerator.

A Special Recipe for St. Patrick's Day

Reuben Bake
Ingredients:
6 slices rye bread, cubed
1 pound deli corned beef, chopped
2 cups sauerkraut, drained and squeezed dry
2 cups shredded Swiss cheese
1/2 cup Thousand Island dressing
2 large eggs
1 cup milk
2 tablespoons butter, melted
1/2 teaspoon caraway seeds (optional)

Directions:
Preheat your oven to 375°F (190°C).

Lightly grease a 9x13-inch baking dish.
Spread the cubed rye bread evenly in the baking dish.

Layer the chopped corned beef and sauerkraut over the bread cubes.
Sprinkle the shredded Swiss cheese over the top.
In a medium mixing bowl, whisk together the Thousand Island dressing,

eggs, milk, melted butter, and caraway seeds (if using).

Pour the mixture evenly over the layers in the dish.
Bake for 30-35 minutes,

or until the casserole is bubbly and the top is golden brown.

Let cool slightly before serving.

March

Irish Ginger Snap Cookies

Ingredients

1 egg

¼ teaspoon salt

1 cup dark brown sugar

¾ cup unsalted butter

2 cups all-purpose flour

½ teaspoon baking soda

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Directions

Preheat oven to 350℉ (180℃) F (175 degrees C).

Add sugar, egg, salt, and butter together, cream with an electric mixer in a large bowl until light and fluffy.

Add flour, baking soda, and spices. Beat in a low speed until just incorporated and moist.

Roll teaspoonfuls of dough into balls and roll the balls in white sugar to coat.

Bake in preheated oven for 8 to 14 minutes, or until lightly browned and set.

Cool on wire racks completely and store in the air-tight container.

Some recipes also call for molasses or golden syrup,

which adds depth to the flavor and helps create a soft and chewy texture.

My personal special gift at Valentines made by my Valentine.

Icelandic Hjonabandsaela or Blessing of the Marriage Cake

A tart rhubarb compote is baked in a hearty crumble crust

Equipment:

One 8" (eight inch) cake pan

Ingredients:

Rhubarb filling

1 lb rhubarb cut in 1/2" pieces

1/4 cup white sugar

1 teaspoon vanilla extract

1/8 teaspoon ground ginger optional

OR Substitute Rhubarb or Fig Jam

Crumble crust:

1 1/2 cups rolled oats

1 1/2 cups flour

1/2 cup white sugar

1/4 cup brown sugar

3/4 teaspoon baking soda

4 ounces butter, softened and cut into eight slices (one stick or 1/2 cup)

1 teaspoon cardamom ground

1 egg

Instructions:

Make the filling

Combine all the ingredients for the rhubarb filling into a saucepan.
Cook the filling ingredients over medium heat. Add liquid if needed.
Cook until soft.
Turn off the heat.
Let the rhubarb cook with the residual heat for a few minutes longer, stirring continually.

Make the crust

Heat the oven to 400 ℉.
Grease the cake pan, including the sides.
Combine the oats, flour, sugars, and baking soda in a bowl.
Mix the ingredients together with your hands or run through a blender if you want a smoother crust.
Cut the butter into the dry ingredients with two knives. The dough will be lumpy and rustic.
Gently beat in the egg.
Take two thirds of the dough and press it firmly into the cake pan, including the sides.
Pour the cooled filling or jam over the crust.
Take handfuls of the remaining dough and sprinkle it over the filling.
Bake for 25 minutes.
Cool before cutting.