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Workshop Recipes
Watermedia Art Workshops There have been so many requests for Carolann's recipes that she gave me permission to post them here for everyone to enjoy, though I doubt that any of us can make them as good as she.
SWEET GREEN PEA DIP - TOFU 1 ½ cups small frozen peas ½ pkg silken tofu 2 tbsp fresh coriander 1 tbsp mint 1 green onion 1 tbsp lime juice or lime cordial 1 tsp ground cumin dash of hot sauce salt and fresh ground pepper to taste (blend all together in food processor or blender)
WHITE BEAN AND ROASTED GARLIC SPREAD
2 heads roasted garlic 1 540 ml (19 oz) can white beans, drain and rinse
2 ml (1/2 tsp) ground cumin 5 ml (1 tsp) paprika
80 ml (1/3 cup) olive oil (or less if you use water) 30 ml (2tbsp) lemon juice pinch cayenne or to taste 45 ml (3tbsp) chopped parsley salt and freshly ground pepper to taste
Place garlic and beans in food processor or blender. Sprinkle with cumin, paprika, olive oil, lemon juice and cayenne. Process until smooth. If too thick, add a little water. Stir in parsley, salt and pepper. Roasting garlic: cut tops from two whole heads of garlic to expose cloves. Remove any flaky skin, but do not peel. Place garlic in a glass dish and sprinkle with 30 ml (2 tbsp) olive oil. Cover with paper towel and cook in microwave on high for 3 minutes. Remove garlic from skins by pressing from the base of the cloves. Makes about 60 ml (1/4 cup) puree.
HUMMUS 1 19 oz/540 ml. can chick peas, drain and reserve juice 2 cloves garlic juice of 1 lemon 1 tsp cumin 3 tbsp tahini 1/2 teas. salt, optional Add juice from the chick peas, while blending all together in food processor, until you achieve the desired consistency.
BLACK BEAN DIP 1 19 oz/540 ml. can black beans, rinsed well and drained or 2 cups cooked black beans juice of ½ lemon 1 teas salt ½ - 1 cup vegetable stock or water (or yogurt) 1 small red onion, diced small (or 2 tbsp chives) 1 tbsp chopped cilantro (or parsley) 1/2 tsp pepper 1 tsp paprika dash of hot pepper sauce
In a food processor or blender, puree beans. Add lemon juice, salt, and a little of the liquid and blend until desired consistency is achieved. Transfer to mixing bowl. Stir in red onion and cilantro. Adjust seasonings and serve chilled with homemade tortilla chips (or pita pieces).
RHUBARB CAKE
3 cups finely chopped rhubarb (chopped in processor and stirred in last) 1 ½ cup brown sugar 2 eggs ½ cup margarine, softened 1 tsp. vanilla 3 cups flour 1 tsp. baking soda 1 cup buttermilk or sour cream or yogurt 2 tsp. cinnamon and ½ cup granulated sugar to sprinkle on top
Cream brown sugar, egg, margarine and vanilla. Stir together flour, soda and salt. Blend into creamed mixture alternately with buttermilk. Add rhubarb. Pour batter into a greased 13' by 9' inch pan. Sprinkle top with a mixture of sugar and cinnamon. Bake at 350°F. for 35-40 minutes.
BLUEBERRY CAKE ½ cup margarine 1 1/4 to ½ cup white sugar 2 eggs 3 ¼ cup flour 1 tsp. cream of tartar ½ tsp soda 1 cup milk or yogurt 2 cup frozen blueberries cinnamon sugar (1 tbsp cinnamon & 3 tbsp sugar) for topping
Cream margarine and sugar. Add eggs and blend well. Add dry ingredients alternately with milk. Mix well until smooth. Stir in blueberries and blend well. Pour into a pan 9X13” greased. Sprinkle with cinnamon sugar. Bake 40 min at 350°F or until cake is done.
FOXBERRY (OR CRANBERRY) DESERT CAKE 1 cup sugar 2 eggs 21/2 - 3 cups flour 2 tsp baking powder 3/4 cup milk 1/2 cup yogurt ¼ cup margarine ½ tsp salt 1 tsp vanilla 2 cups whole cranberries Add cranberries last. Serve with lemon sauce or dust with confectioner's sugar. Mix with a dough hook not to cut the berries but mix well. Use a bundt, long loaf or 9”x13” pan. Bake at 350°F for 50-60 minutes. Lemon Sauce: 1 cup boiling water, add 1/2 cup sugar 1 tbsp. corn starch, boil to thicken and add 1 teaspoon of lemon juice and 2 tbsp butter. HAWAIIAN CARROT CAKE 2 cups flour 2 teaspoons each baking soda and cinnamon ½ teas each salt and nutmeg 3 eggs 1- 1 1/2 cup sugar ¾ cup mayonnaise 8 ounces crushed pineapple-do not drain 2 ½ cups shredded carrots (4 large) 1 ½ cups raisins - optional 1 cup nuts - optional
APPLE WALNUT CELEBRATION CAKE
¾ cup butter 1 ½ cups sugar 3 eggs 1 cup unflavored yogurt ½ teas grated nutmeg 3 cups flour 1 teas baking powder 1 teas baking soda ½ teas salt 1 teas cinnamon 3 large tart apples, peeled & grated ¾ - 1 cup finely chopped walnuts
Preheat oven to 350°F. Grease and flour an 8-cup bundt pan or tube pan, or 9 X13 pan. In a mixing bowl cream butter and sugar. Combining thoroughly but not beating (like muffins) Beat in two eggs, one at a time. Add yogurt and nutmeg and beat until smooth. Fork-sift dry ingredients and add yogurt to mixture, combining thoroughly but not beating. Stir in apples and nuts. Spoon batter into prepared pan and bake 50 minutes or until done. Cool in pan for 10 minutes and unmold. Dust with confectioners' sugar or frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING
3 oz cream cheese, softened ¼ cup softened butter 2 ½ cups confectioners' sugar, sifted Combine cream cheese and butter, and beat until smooth. Add confectioners' sugar, beating at a low speed until well blended. |