Best Neighborhood Recipes
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Artichoke & Hearts of Palm Crostini Profiteroles Stuffed With Shrimp Macadamia Nut Chews
Lemon Bread Raspberry Royale Lemon Curd
Cucumber Tea Sandwiches Cranberry Spiced Tea Chicken Cashew Sandwiches
Sangria Cheese Ball Pecan Pie Bars
Orange Scones Negrone  

 

Sangria (courtesy of Stephanie Davis)
3/4 c. Sugar
3/4 c. Orange Juice
1/3 c. REALEMON Lemon Juice
1/3 c. REALIME Lime Juice
2 Bottles Chianti Wine
Orange, Peach, and Plum Slices
Ice
In a pitcher, stir the sugar and juices together until sugar dissolves. Cover and Chill. 
Just before serving add the wine and fruit. Serve over ice.
 
Negrone (courtesy of Stan Belland)
1/3 Gin (any ordinary type)
1/3 Campari
1/3 Sweet Vermouth

Shake over ice.  Strain into chilled martini glass.  Garnish with an orange slice.
 
Cheese Ball (courtesy of Stephanie Davis)
1- 8 oz. package Cream Cheese, softened
4 oz. Blue Cheese, finely crumbled
1/2 c. Onion, finely chopped
2 Tablespoons Prepared Mustard
1-2 Tablespoons Pickle Relish
2 Teaspoons Worcestershire Sauce
1 Teaspoon Horseradish
1/2 Teaspoon Salt
2 c. (8 oz) Swiss Cheese, shredded
1 c. (4 oz) Cheddar Cheese, shredded
1 Tablespoon Chili Powder or Paprika (optional)
1/2 c. Walnuts or Pecans, ground or finely chopped
1/3 c. snipped fresh Parsley or Dill (optional)
In a large bowl, combine the cream cheese with the blue cheese, onion, mustard, pickle relish, Worcestershire, horseradish, and salt. Beat mixture with an electric mixer until it is light and fluffy. Fold in swiss and cheddar cheeses. Chill the cheese Mixture for 2 hours. Form the chilled cheese mixture into 2 balls. Roll the cheese balls in your choice of coatings: chili powder or paprika, walnuts or pecans, parsley or dill. Wrap and chill until serving time, for up to 3 days. Hint: To make cheese ball ahead of time or save the 2nd one, make the balls but do not roll them in the coatings. Wrap each one tightly in freezer safe plastic wrap and a ziploc bag and store in the freezer. The day before serving, place ball in refrigerator to thaw. Just before serving, roll in coating of your choice. This will keep the coating crunchy.
Pecan Pie Bars (courtesy of Stephanie Davis)
Crust ( recipe below)
4 Eggs
1 1/2 c. Karo Corn Syrup (light or dark)
1 1/2 c. Sugar
3 T. Butter or Margerine, melted
1 1/2 Teaspoon Vanilla
2 1/2 c. Pecan Halves, coarsely chopped
Preheat oven to 350. Prepare and bake crust. Meanwhile, in a large bowl beat the eggs, corn syrup, sugar, butter, and vanilla until well blended. Stir in pecans. Immediately pour over hot crust and spread evenly. Bake for 25 minutes or until filling is firm around the edges and slightly firm in the center. Cool completely. Cut into 2 x 1 1/2" ( I suggest slightly smaller). Makes 48 bars.
Cookie Crust
Preheat oven to 350. Spray a 15" x 10" x 1" baking pan with with corn oil spray. In a large bowl with a mixer on medium speed, beat 2 1/2 c. of flour, 1 c. of cold butter or margerine (cut into pieces), 1/2 c of sugar, and 1/2 teaspoon of salt until mixture resembles fine crumbs. Press firmly into pan. Bake 20-30 minutes until golden brown. After it comes out, top with filling and bake as directed.
Artichoke & Hearts of Palm Crostini (courtesy of Stephanie Davis)
2- 6 Ounce jars of marinated Artichoke Hearts
3 stalks Hearts of Palm ( use the rest in salads)
3/4 c. good quality Mayonaise
1/4 c. Sour Cream
1 c. Parmesan Cheese
2 large cloves of Garlic, crushed
1/ tsp. Tabasco pepper sauce
French bread ( Baguette), sliced about 1 inch thick
Extra Parmesan Cheese for topping
Sweet Paprika for topping
Drain artichoke hearts and place in food processor with other ingredients and process quickly ( leave a few small lumps). Mound about 2 tablespoons of mixture on top of bread slice, sprinkle with extra parmesan cheese and paprika. Place on baking sheet and put under broiler until topping is hot and bubbly. Serve immediately. HINT: If you want smaller, more bite size slices use 6" sandwich rolls and slice instead of a baguette. Topping can be made in advanced and refrigerated for at least a week.
Profiteroles Stuffed With Shrimp (courtesy of Stephanie Davis)
Profiteroles
1 cup Water
8 TBSP (1 stick) Butter
1/4 tsp. Salt
1 c. sifted all-purpose Flour
4 Large Eggs
1 tsp. Sugar
1 Egg beaten together with 1/2 tsp water in a small bowl

Shrimp Filling
1 -8 oz. package Cream Cheese, softened
1 c. Sour Cream
2 tsp crushed Garlic
1 bunch Green Onions (tops and all), finely chopped
2 small cans well drained baby shrimp ( I substitute fresh bay shrimp)

In a heavy-bottomed, 2 quart, saucepan, combine the water, butter, and salt. Bring to a boil. When all butter is melted, remove from heat and immediately pour in all the flour. Stir vigorously with a wooden spoon until mixture leaves the sides of then pan and forms a ball around the spoon and leaves the sides of the pan clean. Make a depression in the middle of the dough and add the eggs, one at a time, beating after each addition until mixture is smooth and eggs are thoroughly absorbed. The dough can be refrigerated or frozen at this point. Preheat the oven to 450 degrees. For the best shaped puffs, place mixture into a pastry bag and pipe out a teaspoonful at a time onto a greased baking sheet. Dough should be about 1" in diameter and 1 inch high. Leave about 2 inches between puffs. As an alternative, drop the mixture by rounded teaspoonfuls onto the sheet. The resulting balls will not be as perfect, but will taste just as good. With a pastry brush, glaze the tops with the egg mixture, making sure not to drizzle any of the glaze onto the baking sheet. Bake at 450 degrees for about 10 minutes. Reduce heat to 350 degrees and bake for another 15 to 20 minutes, or until they are firm and golden brown. They should be about double in size. About 5 minutes before removing from the oven, pierce each puff with a sharp knife to allow steam to escape. Remove from the oven and cool.

Shrimp Filling: Mix all ingredients together until well blended. Chill for several hours. Use a pastry bag or teaspoon to fill each profiterole with the shrimp mixture. Before serving, cut tops off of the pastries, using a sharp knife and fill with shrimp filling. Refrigerate until serving. Makes between 30-36 single servings.

Lemon Bread (courtesy of Peggy Malcolm)
6 tablespoons butter
1 cup granulated white sugar
2 eggs
1/2 teaspoon lemon extract
1 1/2 cups white wheat flour
1 teaspoon baking powder
dash salt
1/2 cup milk
1/2 cup nuts, chopped
1 lemon (peel), grated
1/2 cup granulated sugar
1 lemon, juiced

Cream together butter, sugar, eggs, lemon extract or lemon juice. Sift flour, baking powder, and salt. Mix dry ingredients with the creamed mixture. Add milk, nuts, and lemon rind. Mix. Pour into greased loaf pan and bake at 350 degrees for 45 to 60 minutes. Let cool 10 minutes. Pour glaze over top and cool for 30 more minutes. Makes 1 loaf.

 
Raspberry Royale   (courtesy of Barefoot Contessa cookbook via Rita Dennis)
3/4 cup framboise, plus more for dipping glasses
1/4 cup vanilla sugar or granulated sugar for dipping glasses
Fresh raspberries, for garnish (2-3 in bottom of each glass)
1 bottle of good champagne

Coating the rims of the glasses:  In a flat dish or saucer, pour a small amount of framboise.  Place a 1/4 cup vanilla sugar in another saucer.

Pour 2 TBS. framboise in each glass.  Add a few raspberies and then fill with champagne.

Yield:  6 servings
Prep time:  5 minutes
Difficulty:  Easy
 
Lemon Curd (courtesy of Elizabeth Warfield)
Grated rind of two lemons
1/2 cup lemon juice
2 cups sugar
1 cup butter (no margarine)
4 eggs, well beaten

Combine grated lemon rind, lemon juice & sugar in top of double boiler.  Add butter.  Heat over boiling water, stirring until butter is melted.  Stir in eggs.  Continue cooking, stirring constantly, until mixture is thick enough to pile slightly, about 15 minutes.
Cool slightly, then pour into small jelly jars.  Recipe make about 32 ounces.  Refrigerate for keeping.  [for best results, make only one batch at a time]

Uses:   Spread for scones, toast, etc.
           Filling for white cake or angel food
           Filling for tarts
           Topping for ice cream
 
Cucumber Tea Sandwiches (courtesy of Carol Fox's Hope Tour, 2002) (courtesy of Rita Dennis)
Fresh Dill
8 oz. cream cheese, softened
1/4 cup sour cream
2 tsp. Garden dill Mix (envelope-type for dips or salad dressings)
1 loaf thin sliced bread
1 cucumber, organic type

Mix first three ingredients together.  Cut cucumber into thin slices.  Cut bread into rounds with biscuit cutter.  Spread bread rounds with mixture.  Top with cucumber round and a sprig of dill.
 
Cranberry Spiced Tea (courtesy of Esther Belland)
6" Cinnamon Stick, Broken
1 teaspoon whole Cloves
1 teaspoon whole Allspice
<Place spices in a double layer of cheesecloth. Bring corners together and tie with a string>
1 cup Water
1/4 cup Sugar
4 cups Apple Cider
4 cups Tea, strong brewed
1- 12 oz can frozen Cranberry Juice concentrate

Combine water and sugar and bring to a boil, stirring until sugar is dissolved. Stir in cider, tea, juice concentrate, and spice bag. Heat through, but do not boil. Serve hot with cinnamon swizzle stick or chill for iced tea. Makes 12 servings
 

Chicken Cashew Sandwiches (courtesy of Peggy Malcolm)
2 cups Chicken, cooked and chopped
1/2 cup Celery, chopped
1/2 cup Cashews, chopped
3 tablespoons Orange Marmalade
3 tablespoons Dried Cranberries
1/2 cup Mayonaise
Salt and Pepper to taste

Butter white or wheat bread. Remove crusts. Spread with chicken cashew filling and top with another bread slice. Cut in half diagonally, then in half again to make 4 triangles.

 
Orange Scones with Berries and Cream (courtesy of Roberta Hurlston)
Scones:

2 cups sifted all-purpose Flour
1 tablespoon Baking Powder
1 teaspoon Salt
2 tablespoons Granulated Sugar
5 1/2 tablespoons Unsalted Butter, cut into pieces
1 Egg, extra large
1/2 C. Whipping cream
2 tablespoons Unsalted Butter, melted
1/2 cup Granulated Sugar
1 tablespoon grated Orange Zest

Topping:

6 to 8 cups fresh Berries, hulled (if necessary), washed, and dried
3/4 to 1 cup Granulated Sugar
1 to 1 12/ cups Whipping Cream, whipped and lightly sweetened with 2 teaspoons of granulated sugar

Preheat oven to 425 degrees. Lightly grease a baking sheet.

To make scones, in a small bowl, stir together the flour, baking powder, salt, and sugar. Using a pastry blender or 2 knives, cut in the butter until the mixture is the consistency of coarse meal. In a small bowl, lightly beat the egg and then stir in the cream. Add to the flour mixture and stir until just blended. Turn out the dough onto a lightly floured board and knead for 1 minute. Roll out into a rectangle approximately 4 inches by 8 inches. Brush with melted butter. Sprinkle with the sugar and orange zest. Starting from a long side, roll up, jelly-roll fashion, and seal the seam by pinching it together with your fingers. Cut the roll crosswise into 8 slices, each 1 inch thick. Lay the slices cut side down on the prepared baking sheet. Bake for 12 to 15 minutes or until golden. Let cool on a rack and pack into plastic bags. Place in a picnic basket.

Slice strawberries and leave other berries whole. Place all the berries in a large portable bowl. Sprinkle with sugar, cover and refrigerate for 1 to 2 hours, then pack in a basket or cooler to carry to the picnic. Put the whipped cream in a leakproof container and refrigerate well until chilled before packing into the cooler. To serve. heap spoonfuls of berries over a scone and top with whipped cream. Serves 8.
 

 
Macadamia Nut Chews (courtesy of Stephanie Davis)
1 teaspoon butter
4 ounces Macadamia nuts, roughly chopped
2 cups Sugar
1/2 cup Light Brown Sugar, packed
1/4 cup Light Corn Syrup ( I prefer Karo Brand)
Pinch of salt
1/2 cup butter, room temperature
1 cup heavy cream, room temperature
1/2 pound Semisweet Chocolate, chopped
1/2 pound Milk Chocolate, chopped
1 teaspoon oil, divided
Preheat the oven to 400 degrees. Line an 8" x 8" x 1/2" square pan with aluminum foil, allowing foil to hang over the edges of the pan. Grease the pan with 1 teaspoon of butter. Place the nuts in a 9 inch round cake pan and place in oven. Toast until golden brown, about 6 to 8 minutes. If you shake the pan a couple of times in the oven, it helps for overall browning. Remove from the oven and cool.

In a 2 Quart saucepan, over medium heat, combine the sugars, salt, vanilla, butter, and cream. Stir constantly until fully incorporated, about 1 minute. Bring mixture to a boil and cook, stirring occasionally, until the mixture reaches 245 degress F ( hard ball stage) on a candy thermometer, about 15 minutes after the mixture comes to a boil. 

Sprinkle the nuts over the butter of the prepared pan. Pour the sugar mixture over the nuts. Place in a draft-free area and allow to cool completely. 

Place each of the chocolates in separate bowls over pots of simmering water. Stir occasionally, until all of the chocolate is melted and smooth. Stir in 1/2 tsp. of the oil into each chocolate. To temper the chocolates, dip the bottom of each bowl of chocolate in a bowl of cold water and stir the chocolate until it begins to thicken. Immediately remove from the cold water and place back over the pot of simmering water. Stir over the hot water just long enough to make the chocolate liquid again. Remove the bowl from heat and set aside until ready to use.

Turn the caramel out onto a cutting board. Using a sharp knife, cut into 1 inch squares. In a cool, draft-free area of your kitchen, dip half of the nut caramels in the semisweet chocolate and the remaining in the milk chocolate, coating completely and shaking off the excess. Place the chocolates on a piece of parchment paper and let sit for a couple of hours or until chocolate sets. Place the chocolates on a serving platter and serve. Chocolates will keep for up to a week in an airtight container. Do not refrigerate.