Mary-Claire's Bean Salad

Cathy's Waldorf Chick Pea Salad

Mix together:
2 tbls mayonnaise
1 tsp. dijon mustard
1 tbls balsamic vinegar

Add the mayo mixture to:
1 can chick peas, drained and mashed

 Add to taste: Chopped almonds, celery, and apples

Chill before serving.

Clementine Cake

Jodie brought us a cake made from this New York Times recipe. The recipe with pictures can be seen here: https://cooking.nytimes.com/recipes/1016184-clementine-cake.

• 5 medium clementines (about 375 grams)
•  Spray cooking oil
• 6 large eggs
• 1 cup sugar
• 1 teaspoon salt
• 2 cups almond flour or very finely ground blanched almonds
• 2 teaspoons baking powder
•  Powdered sugar, chocolate glaze or candied clementines, for garnish

1. Place whole unpeeled clementines in a large pot, cover with cold water and bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 2 hours, adding more water as needed. Remove clementines with a slotted spoon and, once cool enough to handle, halve and remove any seeds or other hard bits. Purée in a food processor or blender and set aside. (May be done up to 2 days ahead and refrigerated).

2. Heat oven to 350 degrees. Spray a 9-inch springform pan with cooking oil, line bottom with parchment paper and spray paper with oil.

3. In a large bowl, whisk the eggs together with the sugar, salt and clementine purée. Add the almond flour and baking powder and stir until just combined.

4. Pour into prepared pan and bake until edges are golden brown and starting to pull away from sides of pan, about 1 hour. Transfer to wire rack set over baking sheet. After 10 minutes, run a knife around edge of pan to loosen cake; remove cake from pan. Peel off parchment paper and return cake to wire rack to cool completely. Decorate with dusting of powdered sugar, or with chocolate glaze and/or candied clementines.

Cathy's Mystery Fudge Cake

Cathy wowed us all recently with a deliciously moist chocolate cake containing... wait for it... green tomatoes! Although she sent me a photo of the recipe, it is kind of hard to read.

However, I was able to locate a recipe for Green Tomato Brownie Cake on a blog called Watching What I Eat. It seems to be based on the same recipe as Cathy's, but the good news is that the blogger, Vicki E., has reworked the traditional version into a far lighter one. Even better, the blog post includes both versions, so you can choose either the traditional cake, made with margarine, three eggs, and white sugar; or the lighter version made with just one egg, less sugar, and oil.

Here you go, just click this link to see both versions: http://watching-what-i-eat.blogspot.com/2012/10/green-tomato-brownie-cake-easy-tasty.html

And if you want to continue in the mystery cake mode, here is one made with beets and another that is a spice cake, rather than a chocolate one.

Mystery Chocolate Cake (made with beets): https://www.allrecipes.com/recipe/8049/mystery-chocolate-cake/

Green Tomato Cake (no chocolate): https://www.allrecipes.com/recipe/8381/green-tomato-cake/


Note: You will find links to all the knitting group's favorite recipes by clicking on the Recipes tab at the top of the blog under the header photo.

Sally's Wonder Woman Cookies; An Original Recipe by Cathy K.

Cathy wanted to make some delicious and tempting cookies for her mother, but they needed to be bursting with iron and fiber. Here is what she came up with--the group agrees that they are scrumptious.

Sally's Wonder Woman Cookies

Mix in order:

1 cup brown sugar

1 stick butter (1/4 pound)

1/2 cup molasses

1/3 cup prune paste (recipe below)*

1 large egg

1 tsp. vanilla

Add:

1 cup white flour

1 cup whole wheat flour

1 tsp. salt

1 tsp. baking soda

Fold in:

3 cups oatmeal (uncooked quick rolled oats)

1 cup raisins that have been microwaved for one minute with 1/4 water

1 cup raw pumpkin seeds

Optional:

1/2 cup cocoa nibs for an extra boost

Bake at 350° F. for 10 minutes. Cathy says: Eat two cookies each day for an iron and fiber boost (they also taste good).

*****

*Prune Paste

Cover 2 cups diced prunes with water. Bring to a boil and simmer one minutes. Remove from heat. Cool. Blend until "pasty."

Mary-Claire's Cranberry-Pecan Cheese Ball

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 cup chopped Granny Smith apples
2 Tbsp. honey
1/2 tsp. ground cinnamon
1/2 cup chopped PLANTERS Pecans
1/2 cup dried cranberries, chopped

Mix cream cheese, apples, honey and cinnamon until blended. Shape into ball.
Coat evenly with nuts, then with cranberries.

Mary-Claire served this to us with cinnamon-sugar graham crackers for dipping. 

Barbara's Quiche

Note: For other recipes, click on the Recipes tab near the top of the page.

1 can Pillsbury Crescent rolls
1 egg, beaten
1 cup evaporated milk
½ t. salt
1/2 t. Worcestershire sauce
1 cup shredded Swiss cheese
3-1/2 oz. can French fried onions
9 slices crisp bacon, crumbled


Unroll and separate dough into 8 triangles. Place in 9-in. pie plate, pressing together to form crust.

Combine egg, milk, salt, WS sauce. Stir in cheese. Sprinkle half of onions over unbaked crust. Pour egg mixture onto crust. Sprinkle with bacon and remaining onions. Bake at 375 for 25 – 30 minutes.
Depending on taste, you might add more cheese and/or bacon.