Savory Green Tomato Fritters

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Savory Green Tomato Fritters
Green tomatoes. What to do with these beautiful yet green garden tomatoes? A few things sprang to mind when I saw a flat of green tomatoes tucked in amongst other garden produce given to us from a local farm this week: fried green tomatoes (a classic!), green tomato salsa verde, green tomato muffins… Then a recipe caught my eye for a green tomato fritter–just the thing! With a few “tweaks” to the original recipe–omitting the cinnamon and sugar in favor of a savory version–this late summer treat is a reminder not just the generosity of the giver, but an invitation to explore the possibilities of an otherwise puzzling and often overlooked gift from the garden–perfectly unripe.
SERVINGS
8
CHANGE SERVING SIZE
COOK TIME
20minutes
PREP TIME
15minutes
READY IN
35minutes

Ingredients

Instructions

  1. In a deep, heavy pan, heat 3 inches of oil to 365° F, or use a crockpot with a fry basket.
  2. Combine flour, baking powder, salt, and soda. Stir in the green tomatoes, corn and seasonings.
  3. In a separate bowl, whisk the eggs with the milk and butter. Stir into the first mixture until just blended. Batter should hold its shape when dropped into hot oil–add more flour if needed to thicken the batter.
  4. Working in batches, drop the batter by tablespoons into the hot oil, cooking until fritters are a deep golden brown, turning about halfway through.
  5. Remove to paper towels to drain and enjoy!

My Favorite Re-torte!

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My Favorite Re-torte!
A number of our Sisters really love to cook and are always up for the challenge of something fresh, creative, and different—and find great satisfaction in researching and trying out new ideas. It’s personally rewarding, but the best part is being able to bless our many guests and visitors with menus inspired by lots of research, experimenting, and prayer! However, that’s not to dismiss some classic favorites, that consistently receive rave reviews—and one of them is Blitz Torte—a deliciously rich yellow layer cake with creamy custard filling, and golden meringue topped with crunchy toasted almonds.
SERVINGS
8-10servings
CHANGE SERVING SIZE
servings
COOK TIME
30mins
PREP TIME
30mins
READY IN
30mins

Ingredients

Instructions

Cake
  1. Cream ½ cup of the sugar with softened butter. Add egg yolks and blend well.
  2. After adding baking powder and salt to the flour, add alternately to the sugar mixture with milk and 1 tsp vanilla. Spread in 2 well-greased and floured 8” cake tins.
  3. Beat the 4 egg whites until stiff, slowly adding the remaining 1 cup sugar and 1 tsp vanilla. Spread over cake batter and sprinkle with sliced almonds.
  4. Bake at 350 for about 25 minutes. (Poke down through meringue with a long toothpick to be sure cake is done)
Custard filling
  1. Combine sugar, cornstarch, egg yolk and milk in a medium saucepan. Bring to a simmering boil, stirring constantly. Cool and add 1 tsp vanilla and butter.
  2. When set and cooled, spread custard between the two cake layers. Just before serving, spread the top layer with sweetened whipped cream with 1 tsp vanilla added—then add fresh fruit for color and interest.

Gluten Free Crepes

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Gluten Free Crepes
SERVINGS
14crepes
CHANGE SERVING SIZE
crepes
COOK TIME
5mins
PREP TIME
5mins
READY IN
10mins

Ingredients

Instructions

  1. Combine all of the ingredients in a blender and mix until batter is smooth ( 15-20 seconds).
  2. Spray non-stick cooking spray onto a 8 inch frying or crepe pan. Pour 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to evenly coat the bottom of the pan.
  3. Cook for 1-2 minutes per side, or until lightly golden. Remove from heat and stack with a piece of baking paper between each one until ready to serve.
  4. Serve with your favorite toppings...we love fresh fruit!

Coconut Any Way You Slice It!

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Coconut Any Way You Slice It!
With daffodils and crocuses springing up everywhere, what could be more appealing on these beautiful April days, than a coconut cream pie—and prepped in a surprisingly simple way!
SERVINGS
8-10
CHANGE SERVING SIZE
COOK TIME
10mins
PREP TIME
45mins
READY IN
1hour

Ingredients

Instructions

Pie Crust
  1. Preheat oven to 375 degrees
  2. Combine salt and flour; cut in shortening with 2 knives or pastry cutter, until pea-size pieces.
  3. Add water a little at a time, using a fork toss lightly and mix until it holds together. Don’t over mix!
  4. Shape dough into a flat disk, gently roll out and place in a pie plate, crimping until the edge firmly grips the top of the dish.
  5. Brush lightly with the egg mixture to make if flakey and crisp; with a fork poke holes
  6. Bake for about 8-10 minutes, or until golden
Pie Filling
  1. While crust is in the oven, make pudding following the directions on the box, adding salt, coconut flavoring; chill in the refrigerator until firm, about 20 minutes
  2. In a small pan, toast 1/4 cup of coconut in the oven for 3-4 minutes until light brown
  3. Fold a generous spatula full of cool whip into pudding, adding 1/4 cup of coconut
  4. Spoon into cooled pie crust, top with more cool whip (or whipped cream) and sprinkle toasted coconut on top

Gluten Free Golden Fried Mozzarella Sticks

Looking for the perfect game day snack? How about warm and yummy Fried Mozzarella Sticks. For some reason, I always thought these to be a daunting task until I served them at several Christmas occasions that we catered. In reality, they were quite simple and fun, even when serving for twenty-five guests. I decided to try a gluten-free version so that everyone could enjoy them. They came out more golden and beautiful than the regular ones! Take time to prep them well and give them a good freeze and you’ll be happy with the results. (See tip below for other uses for this recipe.) For that next Big Game, consider trying these out with your favorite marinara sauce.

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Rating: 5
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Gluten Free Golden Fried Mozzarella Sticks
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
30mins
PREP TIME
20mins
READY IN
2hrs

Ingredients

Instructions

  1. Cut mozzarella into 3 x½" pieces. Place gluten-free flour in a shallow dish and add some salt and pepper to season. Whisk eggs and milk in another shallow dish. Put 1/2 gluten-free breadcrumbs (or panko) in a third shallow dish (refilling dish as needed with crumbs).
  2. Working with one piece of mozzarella at a time, dredge in flour, shaking off excess. Dip in egg mixture, then coat in breadcrumbs, pressing to adhere. (Tip: Keep one hand clean to transfer from one dish to the next to avoid clumping or keep a bowl of water handy to dip into a bowl between dipping) Repeat steps for a second coating. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with remaining mozzarella. Transfer rack with mozzarella to freezer and freeze at least 1 hour and up to 3 days.
  3. Using a fry-daddy or a large pot pour in oil to come 2" up sides. Heat over medium-high until a deep-fry thermometer registers 350°. Working in batches (don't overcrowd the pan!), fry mozzarella, occasionally turning, until golden brown and crisp, 2–2½ minutes. Transfer to a paper towel-lined plate and season with salt while still hot. Serve with Marinara Sauce.

**Tip: This is a basic "dredging" technique that can be used for chicken, veal or pork cutlets as well. Simply follow the same steps going from seasoned flour to egg/milk mixture to panko or bread crumbs and fry. Delicious!

St. Lucia Bread

Since St. Lucia’s Day (or St. Lucy’s Day) is just around the corner on December 13th, we thought we’d share this special Swedish bread with you – fantastic for the Holidays. The celebration of the day comes from stories that were told by Monks who first brought Christianity to Sweden. “St Lucia was a young Christian girl who was martyred, killed for her faith, in 304. The most common story told about St Lucia is that she would secretly bring food to the persecuted Christians in Rome, who lived in hiding in the catacombs under the city. She would wear candles on her head, so she had both her hands free to carry things. Lucy means ‘light’ so this is a very appropriate name.” (see note below**)

December 13th was also the Winter Solstice, the shortest day of the year, in the old ‘Julian’ Calendar and a pagan festival of lights in Sweden was turned into St. Lucia’s Day. It is now celebrated by a girl dressing in a white dress with a red sash around her waist and a crown of candles on her head. Thus, the wreath of bread dotted with candied “berries.” If you’d like you can also add small candles to the cake as well for a more festive look.

** read more at https://www.whychristmas.com/cultures/sweden.shtml

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St. Lucia Bread
SERVINGS
2loaves
CHANGE SERVING SIZE
loaves
COOK TIME
20-25mins
PREP TIME
30mins
READY IN
2-3hrs

Ingredients

Instructions

  1. In a large mixer, soften the yeast in the warm water
  2. Heat the milk until warm. Add the oil and sugar and stir to dissolve.
  3. Add this mixture to the yeast mixture in the mixer
  4. Add salt and saffron
  5. Add the 3 slightly beaten eggs and mix with dough hook.
  6. Add the lemon zest, citron and almonds and continue mixing
  7. One cup at a time, add the flour and mix well after each addition. Stop adding the flour when the dough starts pulling away from the side of the bowl. Adding more flour if necessary.
  8. Turn the dough out onto a floured board and knead for 5 min, or until dough becomes smooth and elastic; adding flour as necessary.
  9. Place the dough in a greased bowl, cover, and let rise in a warm place until almost doubled in size, about 1 hr. (At this point, you can refrigerate the dough, if you want to work with it later).
  10. Divide the dough into six equal balls and roll into large ropes and then braid three together, making two braids.
  11. Pinch the two ends together and tuck under, forming two circular loaves.
  12. Preheat oven to 325 degrees. Line two sheet pans with baking paper, or grease, and put a braided loaf on each pan.
  13. Cover and let rise in a warm place, until doubled.
  14. Combine the remaining egg with a tablespoon of water to make an egg wash, and brush on the braids.
  15. Bake for about 20-25 min or until the loaf feels firm to the touch. If you would like to use a thermometer, the internal temperature should read about 190 degrees.
  16. While the bread is baking, prepare your frosting, mixing all ingredients until smooth and on the thicker side. Cut your cherries in half.
  17. Remove bread from the oven and cool slightly, then decorate, using the green cherries as leaves, and the red as berries.