Pencil Box Club donates $142 to 2010-11 LESA backpack project

The Pencil Box Club wishes the Livingston Educational Services Agency's 2010-11 Backpacks for Kids project a successful season with a $142 donation presented to project coordinator Judy Paulson last week.
Paulson said planning is beginning for next school year's distribution of back-to-school supplies at LESA offices, 1425 W. Grand River Avenue in Howell, MI from 6-8 p.m. on August 19, 2010. Make your own contribution to the project by sending donations to Adminstrative Secretary Judy Paulson at LESA, 1425 W. Grand River Avenue, Howell, MI 48855. You may make your check out to LESA with a note saying the donation is for Backpacks for Kids. For information, call the backpack hotline at 517-540-6833.

Scones!

Chocolate chip and coffee pecan scones

Twenty years ago, my wonderful friend Virginia gave me Biscuits and Scones by Elizabeth Alston and it is still the best scone book ever! We had chocolate chip, coffee pecan, and orange almond at our chaotic Bridge club yesterday. Here is the recipe for chocolate chip scones and a variation of the coffee scones from Alston's book. Linda T.

Chocolate Chip Scones
from Biscuits and Scones by E. Alston
3 cups flour
1 tablespoon baking power
8 oz. unsalted butter
1/4 cup plus 2 tablespoons sugar
3 eggs, large
1/3 cup buttermilk or plain yogurt (I used sour cream. LT)
1/2 cup semisweet chocolate chips (I used the mini-sized chips. LT)

• Mix flour and baking powder. Set aside.
• In electric mixer, beat butter on high speed until creams. Add sugar and beat 3-5 minutes until pale and fluff. Add eggs one at a time, beating after each.
• Scrape sides of bowl, reduce speed to low. Add flour mixture. Mix onlu until blended. Scrape sides. Ad buttermilk and mix only until blended. Remove bowl from machine. Sprinkle chocolate chips over the batter and fold in.
• Scoop 1/3 cupsful of dough onto an ungreased cookie sheet, placing the mounds about two inches apart.
• Loosely cover dough with plastic wrap and refrigerate about 45 minutes (or freeze, and when hard, remove to a plastic bag and freeze for up to six weeks).
• Heat oven to 350-degrees. Uncover scones and bake 15 minutes. Turn heat down to 325-degrees and bake 13 minuts longer, or until pale golden brown. Cool, uncoverd on a wire rack.

Coffee Pecan Scones
adapted from Biscuits and Scones by E. Alston
1 cup pecans
3/4 cup milk
1 egg, large
2 tablespoons instant espresso powder
2-1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
4 oz. unsalted butter, cold
2/3 cup brown sugar, packed

• Measure milk into bowl. Stir in instant espresso. Add egg, and mix well. Set aside.
• Sift flour, baking powder and salt into a large bowl. Cut in small pieces of cold butter with a pastry blender until mixture is texture of fine granules.
• Add sugar and pecans, toss to distribute evenly.
• Stir in coffee-flavored milk and egg mixture until a soft dough forms. (Do not overwork.)
• Scoop 1/4 cupsful of dough and place about two inches apart onto an ungreased cookie sheet. Bake 20-25 minutes until done. Remove to wire rack, cover lightly with dish towel and cool an hour or two before serving.

Creamy White Chili

Kathy T. served this spicy and delicious white chili on a cold winter's night last week when we got together for Bridge. This large batch of hearty goodness would be great for Superbowl parties!

Creamy White Chili
adapted from Taste of Home magazine

2 pounds boneless, skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
4-5 cloves garlic, minced
2 tablespoons olive oil
4 16-oz cans cooked great northern white beans, rinsed and drained
1 quart (or 29-32 oz) chicken broth
8 oz. chopped green chilis (vary to taste, this amount makes medium hot.)
1 teaspoon salt
1 teaspoon dried organo
1 teaspoon pepper
1/4 - 1/2 teaspoon cayenne (vary to taste)
1 pint (16 oz) sour cream
1 cup (8 oz) whipping cream

• Saute chicken, onion, and garlic in olive oil.
• Add beans, chicken broth, chilis and seasonings.
• Bring to boil, reduce heat and simmer uncovered for 30 minutes. Remove from heat. Allow to cool slightly.
• Mix cream and sour cream in small bowl.
• Stir about a quarter-cup of hot soup into creams, then stir tempered creams into soup, and serve.
• NOTE: When reheating, do not boil, or you may curdle the cream.

Makes approximately twelve 12 oz servings of soup.

Pencil Box Club Christmas Tea

Eight members of the Pencil Box Club spent a great day at Kathleen Z.'s enjoying a traditional English tea created by our hostess.

Kathleen Z. puts the finishing touches on a tea tray of finger sandwiches, scones, and desserts.

Here is Kathleen's recipe for the Oreo cheesecakes shown on the top tier of the tea tray.

Oreo Mini-cheesecakes

12 oreo cookies

2-8 oz pkgs. softened cream cheese

1/2 cup sugar

1 tsp vanilla

2 eggs

1/2 cup semi sweet chocolate chips

2 tsps shortening

• Split cookies, keeping filling on one cookie. Line muffin pans with foil bake cups.  Place filling covered cookie in bake cups, filling side up. Set aside.
• In a medium mixing bowl, beat cream cheese, sugar, and vanilla till well mixed. Spoon cream cheese mixture into bake cups.
• Crush remaining cookies and sprinkle over cream cheese mixture. Bake, uncovered, in 325 degrees oven for about 25 minutes or until set. Cool.
• In a small saucepan, melt choolate pieces with shortening over low heat, stirring frequently. Drizzle over baked cheesecakes. Cover and chilll. Makes 12 single serving cheesecakes.

Mary Lee W. serves steamed chocolate almond pudding

Steamed Chocolate Almond Pudding

3/4 C butter

2-1/4 tsp baking soda

1-1/2 C sugar 

1-1/2 tsp baking powder

5 eggs  

1 tsp salt

3 cups flour

1/2 cup unsweetened cocoa, Dutch preferred, e.g.Droste

1-1/2 cup ground almonds

1/2 cup heavy cream

2 tsps vanilla

1 cup dark raisins soaked in 1/2-cup dark rum

• Set out a stock pot with rack and lid.  Add 6-8 inches of water and set over low heat.
• Generously oil a 2 1/2-3 quart steamed pudding mold (also the top).  Set aside.
• In a mixer bowl cream butter and sugar until light. Blend in eggs one at a time.
• Combine flour, almonds, baking soda, baking powder, salt and cocoa. Mix into batter alternatively with cream and vanilla.
• Stir in raisins and rum
• Spoon into prepared mold and cover. Place on rack in pot and bring water to a boil. Reduce heat, cover and steam 1-1 1/2 hours. May take up to 2 hours but take care it doesn't become too dry. Check pan after 1 hour and add water if necessary.
• Remove pudding from pot and let stand five minutes or so, then run a knife around edge and unmold onto a serving dish. Best when served warm. Pour sauce (below) over pudding like a glaze.

Dark Chocolate Sauce

3/4 cup sugar 

1/4 cup butter

1/3 cup cocoa

pinch of salt

3/4 cup evaporated milk

1 tsp vanilla

• In a small saucepan combine sugar and water.
• Blend in the evaporated milk.
• Add butter and salt.
• Cook over medium heat until mixture boils and sugar dissolves.  (Stir constantly).
• Remove from heat and stir in vanilla.
• Transfer to a serving dish or store in a jar in refrigerator and reheat before using.

And some of our club members discussed holiday libations while sipping tea.

Betty L.'s lemonade
12 oz. can frozen lemonade
12 oz. half-and-half cream
12 oz. vodka (or to taste)
Whip in blender until frothy. Serve.

Kathy T.'s bourbon cup
64 oz. pineapple juice
12 oz. can frozen lemonade
12 oz. can frozen limeade
12 oz. bourbon (or to taste)
Mix in 2 one-gallon zippered freezer bags until slushy. Remove from freezer one hour before serving and manipulate bag to mix ingredients. Serve.

Kathy T. and Sally S. wear felt corsages presented to all the guests.

Sandy's favorite Sloppy Joes

Crockpot Sloppy Joes

from About.com

Sloppy Joes are traditionally served on toasted hamburger buns, but it is also good over pasta or even as a condiment for hot dogs. prep time: 10 minutes; cook time: 3 hours

Ingredients:

3 pounds ground beef

1 cup onion, finely-diced

1/4 cup finely-diced celery

1/2 green bell pepper, finely-diced

2 cloves garlic, minced

2 Tablespoons Worcestershire sauce

1 cup ketchup

1 can (6 ounces) tomato paste

1-1/4 cups water

2 teaspoons beef bouillon granules

1 teaspoon Hungarian sweet paprika

1/4 teaspoon fresh-ground black pepper

3 Tablespoons cider vinegar

3 Teaspoons brown sugar

1 teaspoon dry mustard

Preparation:

• Heat a heavy skillet over medium-high heat. Add ground beef and brown, stirring to break it up. Drain off any fat and add to the crockpot. 
• Add onion, celery, bell pepper, garlic, Worcestershire sauce, ketchup, tomato paste, water, beef bouillon granules, paprika, black pepper, cider vinegar, brown sugar, and dry mustard to the ground beef. Stir until well combined. 
• Cover. Cook on Low for 6 to 8 hours or High for 3 to 4 hours. 

Yield: about 10 servings

Autumn Vegetable Soup

Kathleen said: "We're back from Oregon. While we were there, my D-I-L made this delicious Autumn soup that I wanted to pass on. She sprinkled it with fresh grated Parmesan just before serving. A French or sour dough bread makes it even more yummy."


Autumn Vegetable Soup
from Fine Cooking magazine

2 tbl. olive oil

3 medium carrots, cut into medium dice

1 large yellow onion, cut into medium dice

2 medium cloves garlic, minced

2 cups 1/2-inch-cubed, peeled butternut squash (about half a 2 pound squash)

1/4 tsp. ground allspice

Pinch cayenne pepper; or more to taste

Kosher salt

1 quart low-salt chicken broth

14.5 oz. can no-salt-added diced tomatoes

4 sprigs fresh thyme

2 cups lightly packed, coarsely chopped kale

1 cup low-salt canned chickpeas

• Heat the oil in a large soup pot over medium-high heat.
• Add carrots and onion and cook, stirring occasionally, until they begin to soften (about five minutes.
• Add garlic and cook for one minute more.
• Add squash, allspice, cayenne, and 1 tsp. salt and stir to combine.
• Add broth, tomatoes with juice and thyme.
• Bring to a boil, reduce heat to medium, cover and simmer ten minutes.
• Add kale and chickpeas and cook uncovered until squash is tender and kale is wilted, about ten minutes.
• Discard thyme before serving. Season to taste with more salt and cayenne.

Yields about eight cups. You can refrigerate this soup for three days or freeze for two months. You can substitute other fall vegetables or beans.

Beefy Mushroom Barley Soup

Sally says: "I would recommend that readers check out the Penzeys Spices website. There is a selection called 'recipe archives' which is where I found this. They list recipes by season; holiday recipes are up now. And, you can order a free catalog."



Beefy Mushroom Barley Soup
from Penzey Spices


1 lb. lean beef chuck, cut into 1-inch cubes
2 TB. olive oil
3 medium onions, coarsely chopped
10 oz. fresh mushrooms, sliced
3 large carrots, sliced
1/2 cup pearl barley
7 cups beef broth (or 7 cups water plus 2 Tbl. Penzeys BEEF SOUP BASE)
1 cup dry red wine or no salt added tomato juice
1-2 tsp. salt (to taste)
1/2 tsp. fresh ground pepper
1 cup frozen green peas 
2 tsp. fresh lemon juice

Heat the olive oil in a stock pot over medium-high heat. Add the beef and sauté until brown. Transfer to paper towels to drain. Add the onions and mushrooms to the pan drippings and cook until the onions are golden. Return the beef to the pot. Stir in the carrots, barley, broth, wine, 1 tsp. salt and PEPPER, and bring to a boil. Reduce the heat to medium-low. Simmer, partially covered, until beef and barley are tender, about 45 minutes. Stir in the peas and cook, uncovered, until tender, about 5 minutes. Remove from the heat; stir in the lemon juice, taste and add more salt if desired, and serve. Prep. time: 20 minutes  Cooking time: 60 minutes Serves: 6 Nutritional Information: Servings 6; Serving Size 2 cups (581g); Calories 320; Calories from fat 70; Total fat 8g; Cholesterol 35mg; Sodium 1030mg; Carbohydrate 28g; Dietary Fiber 6g..