National Smoothie Day

With summer in full effect, it’s the perfect time for a cold drink; whether you’re looking for a healthy option, or something more sweet, a smoothie is sure to cure your cravings! National Smoothie Day, on June 21st is a great opportunity to try out a new recipe. We have a number of cookbooks that will provide you with a variety of drink options:

• The Ultimate Smoothie Book: 101 Delicious Recipes for Blender Drinks, Frozen Desserts, Shakes, and More! by Cherie Calbom

• Smoothie Project: the 28-Day Plan to Feel Happy and Healthy No Matter Your Age by Catherine McCord

• Smoothies & Juices by Ed Marquand

• Easy Smoothies & Juices: Simply Delicious Recipes for Goodness In a Glass

• The Juice Lady's Big Book of Juices & Green Smoothies: More Than 400 Simple, Delicious Recipes! by Cherie Calbom

These are just a few of our favorites, but if you don’t see something you like, our 641 section in the nonfiction surely will. Use up some of your leftover ingredients, and celebrate smoothie day with a blended masterpiece. Maybe you’ll even discover a new favorite recipe!

Blackberry Lemon Sweet Rolls

 

Rolls

· 1/4 cup very warm water

· 1/2 cup room temperature milk

· 1 packet active dry yeast

· 1/4 cup butter, softened

· 2 tsp vanilla extract

· 1/2 tsp salt

· 1/4 cup sugar

· 2 eggs

· 2 3/4 cups flour

· 3/4 cup seedless blackberry spreadable fruit

 

Icing

· 1/2 cup powdered sugar

· 1 tbsp. milk

· 1/2 tsp lemon extract

· 2-3 tsp lemon zest

 

Steps

1) stir together the water and milk in the bowl of a standing mixer. Sprinkle the yeast on top and allow to sit for 5 minutes.

2) Add the butter, vanilla, salt, sugar, and 1 egg to the bowl. Beat on medium-low speed with a paddle attachment for 30 seconds or until the butter is broken up into pieces.

3) Gradually beat in the flour on medium speed until just combined.

4) Turn the dough out onto a flowered surface and knead until it is soft, mostly smooth, and only slightly sticky 9approximatly 5-8 minutes). You may need to periodically reflour the surface to keep the dough from sticking.

5) Coat a large bowl with cooking spray and place the dough inside, turning once to coat. Cover the bowl with a clean kitchen cloth and allow to rise for 1 hour or until the dough has roughly doubled in size.

6) Preheat oven to 350°F. Coat two muffin pans with cooking spray and set aside.

7) Punch down the dough and roll it our into a 15x10-inch rectangle on a floured surface. Coat the dough in an even layer of the spreadable fruit. Starting from the narrow end, loosely roll the dough into a swiss roll.

 

From the book: A Literary Tea Party: Blends and Treats for Alice, Bilbo, Dorothy Jo, and Book Lovers Everywhere

By: Alison Walsh

Introduction by: Sara Letourneau

Recipe from: A Little Princess

By: Frances Hodgson Burnett

 

Cream of Mushroom Soup

 

Ingredients

· 1 lb. mushrooms

· 1/2 c. butter or margarine

· 1 tsp. lemon juice

· 1 small onion, sliced

· 1/3 c. flour

· 3 1/2 c. water

· 3 chicken bouillon cubes

· 1 tsp. salt

· 1/4 tsp. Pepper

· 1 c. heavy or whipping cream

 

Steps

1) Trim tough stem ends of mushrooms; remove stems. Set aside. Slice mushroom caps thinly. In large saucepan over medium heat, melt butter. Cook sliced mushrooms and lemon juice until mushrooms are just tender. Reduce heat to medium low. Remove mushrooms with a slotted spoon and set aside.

2) In a saucepan, in remaining butter, cook onions and stems. Cook until onion is tender. Stir in flour until blended; cook one minute, stirring mixture constantly. Gradually stir in water and bouillon; cook, stirring constantly, until mixture is thickened. Into blender container, ladle half of mixture. Cover. At high speed, blend until smooth; repeat with other half. Return mixture to pan. Stir in salt, pepper, cream, and mushroom slices. Reheat just until boiling point.

 

From: Favorite Recipes

By: Bremen Missionary Church (2002)

Recipe by: Jamie Soule

 

Kate's Staff Pick

Head of Children’s Services, Kate, stated that Grilled Cheese Kitchen : Bread + Cheese + Everything in Between by Heidi Gibson is one of her favorite cookbooks from BPL’s large collection. She said, “I love grilled cheese in any way, shape, or form and this book has a lot of really good recipes to mix it up a little bit.”  Gibson’s 39 recipes are described as going “way beyond the ordinary.” This book is full of fun and quirky titles such as “The Classic Mousetrap” and “The Piglet.” Gibson also has a very similar cookbook titled Muffins & Biscuits: 50 Recipes to Start Your Day with a Smile if you enjoyed this one. To check out Kate’s recommendation, or more [grilled] cheesy titles, look for the call number “641.6 Gib.”

Three-Bean Torte

 

Ingredients
· 2 cans black beans, drained
· 1 can pinto beans, drained
· 1 can white beans, drained
· 2 cans red enchilada sauce
· 1 cup salsa
· 8 flour, wheat, or jalapeno tortillas
· 2 cups fresh or frozen corn
· 1/2 cup chopped cilantro
· 1 cup thinly sliced green onions
· 4 ounces Monterey Jack cheese, grated
· 8 ounces cheddar cheese, grated
 
Steps
1) preheat the oven to 350 degrees.
2) Stir together the beans in a bowl. Stir together the enchilada sauce and salsa in a separate bowl.
3) Spray a 10-inch springform pan with nonstick cooking spray. Make six layers in a pan as follows, using a little of each as you go: 1 tortilla, corn, cilantro, sauce, beans, green onion, and cheeses. Top with the remaining tortilla.
4) Bake for 30 to 40 minutes, or until bubbly and cooked throughout. Remove from oven and let stand 5 minutes. Remove sides of springform pan and set torte on a round serving plate in center of table. Garnish with a little grated cheese, if desired. Cut into wedges and serve immediately.
 
From: Quesadillas
By: Donna Kelly

 

Spiced Strawberry Clafouti

 

Ingredients

· Butter, for greasing the baking dish

· 1 pound strawberries, quartered

· 1 cup all-purpose flour, plus more for flouring the baking dish

· 1 cup sugar

· Kosher salt

· 2 large eggs

· 1 cup heavy cream

· 2 tablespoons almond extract

· 1 tablespoon grated fresh ginger

· 1/2 cup sliced almonds

· Whipped cream

 

Steps

1) Preheat the oven to 350°F. Butter and lightly flour a 7 x 11-inch (2-quart) baking dish.

2) Scatter 3 cups of the strawberries in the baking dish and set aside.

3) In a large bowl, whisk together the flour, sugar, and a small pinch of salt. Create a little well in the center of the mixture.

4) Crack the eggs into the well and add the cream, almond extract, and ginger. Using a whisk or fork, beat the egg mixture into the flour mixture until it becomes a smooth batter.

5) Pour the batter over the strawberries. Place the remaining strawberries on top and scatter the sliced almonds evenly on top.

6) Allow the batter to rest for about 15 minutes before putting the baking dish in the oven (this will make your cake soft and tender and not chewy).

7) Bake until the dough is a light golden color, 25 to 30 minutes. Serve warm or at room temperature with or without whipped cream.

 

From: Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World

By: Elettra Wiedemann with