Friday, October 15, 2010

Caprese Salad
Tina Stevens

Roma Tomatoes
Fresh Mozzarella Cheese
Olive Oil

Cut tomatoes and mozzarella into slices.  Arrange them on a plate in alternating order.  Spoon pesto onto the tomatoes and mozzarella and drizzle with olive oil.  Enjoy!
From Salena Thomas

  • 4 eggs, lightly beaten
  • 1 1/3 cups milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt

  • In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
  • Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
  • Fill with either sweet or savory fillings.  For a truly French experience, use Nutella.  
Danish Oatmeal Cookies
From Kiersten Isom

1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
1 cup powdered sugar
2 tsp. vanilla
1 cup oatmeal (I didn't want the texture of oatmeal so I put mine in my little blender/chopper thing and it came out like oatmeal flour)
1 cup chopped pecans (I chopped half of the nuts very finely in my blender)
powdered sugar for sprinkling

Preheat oven to 325 degrees. In a bowl, mix the flour, baking soda and salt. In a separate bowl mix the butter, powdered sugar and vanilla until the mixture is smooth and creamy. Stir in the flour mixture. Gently stir in the oatmeal and pecans and lightly mix until combined. 
Roll into small teaspoon sized balls and place on cookie sheet or baking stone. Bake for 10-15 minutes until lightly browned. Let cool completely before sprinkling with powdered sugar. 
Makes 90 little cookies.