April 29th is National Shrimp Scampi Day!

Did you know that April 29th is National Shrimp Scampi Day?


SHRIMP SCAMPI RECIPE (foodnetwork.com)

Prep Time: 20 min
Cook Time:10 min
Level: Easy
Yield: 4 servings

INGREDIENTS
1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

DIRECTIONS
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.

April 25th is "National Pretzel Day!"

Did you know that April 25th is "National Pretzel Day?"



HOMEMADE SOFT PRETZEL RECIPE
(alton brown - food network.com)
Yield: 8 pretzels

INGREDIENTS
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

DIRECTIONS
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.

Allow to sit for 5 minutes or until the mixture begins to foam.

Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined.

Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.

Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

April 25th is National Zucchini Bread Day!

Did you know that April 25th is "National Zucchini Bread Day"?


RECIPE (allrecipes.com)
Prep Time: 20 Min
Cook Time: 1 Hr
Ready In: 1 Hr 40 Min

INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.

5. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

April 19th Is.....

Did you know that April 19th is "Garlic Day"

and

"National Amaretto Day"?

RECIPE (www.allrecipes.com)

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2.In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.

3.Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.

4.To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

April 15th - National Glazed Spiral Ham Day

Did you know that April 15th is "National Glazed Spiral Ham Day"?


DIJON MAPLE GLAZED SPIRAL HAM RECIPE
(courtesy of Dave Lieberman at FoodNetwork.com)


Cook Time:2 hr 0 min
Level: Easy
Yield: about 10 servings

INGREDIENTS
1 (9-pound) store bought bone-in spiral ham
3/4 cup water

For the glaze:
1/2 cup maple syrup
1/2 cup dark brown sugar
2 tablespoons whole-grain Dijon mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Optional fixings for ham:
Pumpernickel bread
Assorted mustards
Pickled shallots
Cornichons
Assorted cheeses

DIRECTIONSPreheat oven to 300 degrees F.

Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft and tender.

Make the glaze:
Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.

When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F.

Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings.

April 14th is National Pecan Day!

Did you know that April 14th is "National Pecan Day"?

 RECIPE (from allrecipes.com)Unlike most pecan pies, this one does not require corn syrup.

Prep Time: 15 Min
Cook Time: 40 Min
Ready In: 1 Hr 5 Min

Original Recipe Yield 1 - 9 inch pie

INGREDIENTS1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

3.Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Nutritional Information
Amount Per Serving Calories: 219
Total Fat: 12.8g
Cholesterol: 84mg

April 13th - Peach Cobbler Day!

Did you know that April 13th is National Peach Cobbler Day!


RECIPE (courtesy Paula Deen)
Prep Time: 15 minutes
Cook Time:45 min
Level: Easy
Yield: 8 to 10 servings

INGREDIENTS
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

DIRECTIONSPreheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

National Days for April 12th

Did you know that April 12th is "National Grilled Cheese Day"


AND

"National Licorice Day"!


RED LICORICE CANDY RECIPE (cooks.com)

2 env. unflavored gelatin
3 pkg. cherry gelatin
4 c. cherry soda
2 tsp. anise extract

Soften gelatin in 1/2 cup of cherry soda. Bring rest to a boil and dissolve gelatin. Add flavoring and pour into 9x13 pan. Refrigerate.

April 5th is National Caramel Day!

Did you know tha April 5th is "National Caramel Day"?

CHEWY CARAMEL RECIPE"Rich, chewy caramel to individually wrap or use in candy making."

Prep Time:  10 Min
Cook Time: 30 Min
Ready In:    40 Min

Original Recipe Yield 1 pound

INGREDIENTS
1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract

DIRECTIONS
1.In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.

2.Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

April 4th is National Chicken Cordon Bleu Day!

Did you know that April 4th is
"National Chicken Cordon Bleu Day"?

CHICKEN CORDON BLEU RECIPE (serves 4)

4 Boneless chicken breasts

1/4 c Chopped cooked ham

1/4 c Grated Swiss cheese

1 Clove garlic; crushed
2 tb White wine
Salt and pepper to taste
1/4 c Flour; seasoned with salt
... and pepper

1 lg Egg;

-=BEATEN WITH=-


1 tb Oil
1/2 c Breadcrumbs
1/4 c Oil
5 tb Butter

Place chicken skin side down. With a sharp knife
cut a shallow slit down center of each without
cutting through to skin. Then cut shallow pockets

on either side of these slits. Mix ham, cheese,

garlic and wine. Season well. Spoon mixture into

pockets and seal slit with the small finger shaped

filet that is attached to each breast. Refrigerate

for 30 minutes. Coat breasts well with seasoned

flour, brush with beaten egg and oil, then roll in

bread crumbs. Heat oil in frying pan. Add butter

and when butter is foaming, cook chicken until

tender, golden brown and crisp. Drain on paper

towels and serve.

April 1st

Did you know that April 1st is "National Sourdough Bread Day?"

Ingredients:Yield:


SOURDOUGH BREAD RECIPE - for bread machines only
(www.food.com)

INGREDIENTS1/2 cup plain nonfat yogurt
2/3 cup water
1 tablespoon lemon juice
1 tablespoon butter, melted
3 1/4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons salt
3 teaspoons dry yeast or 2 3/4 teaspoons bread machine yeast

DIRECTIONS:Prep Time: 15 mins
Total Time: 3 1/4 hrs

1 Do not use delay bake option with this recipe.
2 Bake on french bread cycle.
3 Have water between 70 and 80 degrees.
4 Add all ingredients in order listed.
5 Make an hole in flour for yeast, don't let yeast touch water.