Archive | recipe RSS feed for this section

Cherry Cheese Bars

8 Feb

Since I’m down to three hens and the Nugget, I’m not really getting eggs.  My sister brought me some eggs from her farm, and since she can’t eat them, she also brought a dozen turkey and duck eggs.

That dog better not get any taller!

That means I decided to bake.  I also wanted to use some of the cherries from my freezer because they are getting old.

I also love the idea of baking with my chevre (goat cheese).

That means I created cherry cheese bars.  (Don’t worry, I’ve translated the recipe into normal people baking.)

Start by making your cherry pie filling (or getting a can).  I didn’t really use a recipe, but it was about 3/4 of a quart bag of frozen cherries, 3/4 cup of sugar, a teaspoon of vanilla and 2 Tablespoons of cornstarch.  Then I cooked until it was thick and bubbly.  Set that aside.

Make your cheese by mixing thoroughly:

  • 1 cup of chevre (or cream cheese)
  • 2 Tbsp sugar
  • 1 tsp. lemon juice
  • 1 tsp. vanilla

Turkey on the left; chicken on the right

Set that aside and make your batter.  Of course I had to use the turkey eggs for the fun of it.

Cream together

  • 1 cup butter
  • 1 1/2 cup sugar
  • 4 eggs (I used 2 turkey eggs)

Add and mix

  • 1 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 1 tsp baking powder
  • 3 cups flour

Spray a 9 x 13 baking pan and spread most of the batter on the bottom.  To spread it, I had to spray my hands with no-stick spray and pat it down.

Spread the cherry filling over the top.

Dot the remaining batter over the top.  Fill the spaces up with the cheese mixture.

Bake at 350*F for 45 minutes.

Delicious!

I’m glad I still have a lot of cherries in my freezer.  I certainly want to make this one again!

SaveSave

Advertisements

Greek Salad and Dressing

19 Jan

I’m still looking for great recipes to try using my feta.  When my family was coming for Christmas eve, I decided to try another salad.  The salad itself is quite simple–just chop some cucumbers, tomatoes, onion and feta.  I left it mixed and chilling in the refrigerator until just before serving.

Greek Dressing

Mix together:

  • 1/2 cup olive oil
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 1/2 tsp. oregano
  • 1 clove garlic (pressed/minced)
  • 2 Tbsp lemon juice
  • 1 Tbsp balsamic vinegar
  • 1 tsp. brown mustard

The dressing has an olive oil base.  I confess I’m not a fan of oily dressings, so I used my extra light olive oil and added the spices.

Then I added the rest of the ingredients.

I shook it in my jar, and it was ready.

Right before serving, I drizzled some of the dressing on and mixed it up.

I think it turned out quite delicious!

I even like the dressing on just a lettuce salad too.

Testing My Feta

9 Oct

I finally got around to trying a recipe for the feta cheese I made.

I decided to try a Greek Orzo Salad (recipe linked).

I have to say, it was pretty easy to make.

It was pretty good after I let is sit overnight, but I do think I might try a few changes next time.  I’ve already decided the feta was delicious enough that I’ve made another batch.  I am so glad cheese freezes well.