Lattice-Top Cherry Pie

 

Ingredients

· 2/3 cup granulated sugar, plus extra for crust

· 3 tablespoons cornstarch or flour

· 1 tablespoon orange juice

· 1 teaspoon ground cinnamon

· Pinch salt

· 24 ounces frozen pitted sweet dark cherries, thawed and drained or 5 cups pitted fresh cherries

· 2 refrigerated or frozen pie crusts, thawed

· 1 egg white, lightly beaten

 

Steps

1) In a large bowl, combine 2/3 cup sugar, cornstarch, orange juice, cinnamon and salt. Add cherries; toss to coat. Let stand 30 minutes.

2) Preheat over to 400°. Press one pie crust into a glass 9-inch pie dish. On a lightly floured countertop, roll out second pie crust to a rough rectangle shape. Using a fluted pastry wheel or sharp knife, cut rectangle lengthwise into ten 3/4-inch-wide strips.

3) Spoon cherry filling into crust. Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming a lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with beaten egg. Sprinkle additional sugar over lattice.

4) Bake pie 20 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake 40 minutes longer, until filling bubbles and crust is golden. Transfer to wire rack to cool.

 

From: Debbie Macomber’s Cedar Cove Cookbook

By: Debbie Macomber

 

Olive & Citrus Salmon

 

Ingredients

· 4 salmon fillets

· 12 large black ripe olives, pitted and halved

· 12 cherry tomatoes, halved 1/4 cup olive oil

· 2 lemon wedges, thinly sliced

· 2 teaspoons honey

· Salt and black pepper

· Chopped parsley, to garnish

· Tabbouleh to serve

 

Steps

1) Remove any stray bones from the salmon fillets. Place the fish on 4 large pieces of heavy-duty aluminum foil and top each with one-quarter of the olives, tomatoes, oil, lemon, and honey. Season with salt and black pepper, then bring the foil up around the fish and seal well.

2) Cook the packages on a grill rack over a hot barbecue grill or campfire for 8-10 minutes, or until the fish is cooked through, then transfer to a late and let rest for a few minutes.

3) Carefully open the packages, sprinkle with chopped parsley, and serve with tabbouleh.

 

From: The Hungry Camper Cookbook: More than 200 Delicious Recipes to Cook and Eat Outdoors

 

Chocolate Peanut-Butter Pretzel Bars

 

Ingredients

· 1 cup packed brown sugar

· 1 cup light corn syrup

· 2 cups mini marshmallows

· 3/4 cup creamy natural unsweetened peanut butter, well stirred

· 1 teaspoon pure vanilla extract

· 1/2 teaspoon kosher salt

· 4 cups thin pretzel sticks, roughly chopped

· 4 cups unsweetened puffed wheat cereal

· 2 ounces bittersweet chocolate, melted

· 1/2 teaspoon smoked salt

 

Steps

1) Lightly grease a 9-by-13-inch baking dish. Combine the sugar and corn syrup in a 4-quartt saucepan and bring the mixture to a boil over medium-high heat. Turn off the heat and stir in the marshmallows until about half of them are melted, then stir in the peanut butter until well combined. Add the vanilla and salt. Mix in the pretzels and puffed wheat. At firmly into the prepared baking dish. Drizzle the melted chocolate over them and sprinkle with smoked salt.

2) Chill for 1 hour, or until firm. Slice into small bars with a hot, wet knife. Store in an airtight container at room temperature for up to 3 days.

 

From: Bakeless Sweets

By: Faith Durand: Executive Editor, The Kitchen

 

Earth Day

Each year, Earth Day falls on April 22nd; this day is utilized as a way to celebrate environmental protection and appreciate all that the world provides us. With this annual event being just right around the corner, it’s the perfect time to think about eating green! Celebrate Mother Earth and all her bounty with a home grown meal. If you’re looking for a cookbook for some inspiration, BPL has you covered! Check out The Vegetable Garden Cookbook: 60 Recipes to Enjoy Your Homegrown Produce, by Tobias Rauschenberger, Happy Hens & Fresh Eggs: Keeping Chickens in the Kitchen Garden with 100 Recipes, by Signe Langford, and Superfoods From the Garden: Grow it, Cook it, and Achieve the Best Health Ever, by Michael Van Straten. These recipes are sure to leave you feeling your best, using primarily organic ingredients and healthy foods. For more cookbooks, check out the 641 section of our nonfiction, or our online digital collection.

Glazed Ham Balls

 

Ham Balls

· 5 cups ground cooked ham

· 1 1/4 cups quick-cooking oats

· 1 cup milk

· 3 eggs, slightly beaten

· 1/2 teaspoon coarsely ground black pepper

 

Sauce

· 1 cup plus 2 tablespoons light brown sugar, packed

· 3 tablespoons cornstarch

· 1 1/2 tablespoons prepared mustard

· 1 3/4 cup pineapple juice

· 1/2 cup light corn syrup

· 3 tablespoons cider vinegar

· 1/2 teaspoon ground cloves

 

Steps

1) Preheat the oven to 350°F.

2) Make the ham balls: In a large mixing bowl, combine the ham, oats, milk, eggs, and pepper. Using a 1 3/4-inch cookie scoop or your hands, shape the mixture into 1 1/2-inch balls and place in a greased 10x15-inch baking dish; set aside.

3) Prepare the sauce: In a medium saucepan, combine the brown sugar, corn starch, mustard, pineapple juice, corn syrup, vinegar, and cloves and bring to a boil over medium-high heat, while stirring constantly. Reduce the heat and simmer for 3 minutes.

4) Pour the sauce over the ham balls and bake for 1 hour. Serve immediately.

 

From: New Recipes from Quilt Country: More Food & Folkways from the Amish & Mennonites

By: Marcia Adams

 

Sesame Street

This month, we’re highlighting Cookie Monster's Foodie Truck: a Sesame Street Celebration of Food, by Heather E. Schwartz, as one of our quirky cookbooks. If you’re looking for a book to get your little ones interested in cooking, these fun and easy recipes are perfect for your family! Popular Sesame Street characters offer funny commentary and tips to teach your child about safety and healthy eating. While this book is geared towards six to eight year olds, there’s a simpler board book for even younger children, also titled Cookie Monster's Foodie Truck, by Naomi Kleinberg. Schwartz’s book has dozens of recipes with simple instructions and photos to accompany them. If you’re interested in checking this out, you can find it under the call number, “J 641.5 Sch,” or find it digitally on Overdrive. For similar titles, or other books featuring your beloved Sesame Street characters, ask a librarian.

Beer Cheese & Mac

 

Ingredients

· 1 pound medium shell or cavatappi pasta

· 1 cup amber beer

· 1 cup half-and-half

· 12 ounces cream cheese

· 1 tablespoon Shichimi Togarashi

· 1/2 teaspoon dry mustard powder

· Freshly ground black pepper

· 8 ounces extra-sharp cheddar cheese, shredded (about 2 1/2 cups)

· 6 ounces smoked Gouda cheese, shredded (about 2 cups)

· 1/2 cup dry bread crumbs

· 1 tablespoon vegetable oil

 

Steps

1) Preheat the oven to 350°F.

2) Bring a large pot of salted water to a boil and cook the pasta to al dente according to the package directions.

3) In a large saucepan over medium-low heat, combine the beer, half-and-half, and cream cheese and cook, whisking, until the cream cheese is melted and well incorporated, 8 to 10 minutes.

4) Add the shichimi togarashi and mustard powder to the saucepan. Season with salt and pepper and whisk to incorporate. Stir in the cheddar and Gouda an cook, stirring, over low heat until all the cheese is melted, about 5 minutes.

5) Add the pasta and toss to combine. Pour into a 9-inch square baking dish. Combine the bread crumbs and oil in a small bowl and sprinkle over the top of the pasta. Bake until golden brown and bubbly, 20 to 25 minutes.

 

From: Southern Girl Meets Vegetarian Boy: Down-Home Classics for Vegetarians (and the Meat Eaters Who Love Them)

By: Damaris Phillips