Alcy's Luncheon December 5, 2008

Alcy wants to thank everyone for helping
her ...she said thank you friends for truly
being friends. Hugs Alcy




Her jewelry tree with lights!!!

Alcy's Luncheon December 5, 2008

PASTA KALE SAUSAGE CASSEROLE

3 carrots peeled and cut into thin slices, or butternut squash cubes

1 tablespoon olive oil

6 to 8 sprigs fresh thyme (didn’t use)

2 large onions

½ teaspoon sale, divided

Coarsely ground black pepper

1 pound Italian sweet sausage, removed from casings

1 bunch of kale, washed, tough stems removed and roughly chopped

6 garlic loves, chopped

8 ounces uncooked rigatoni I used whole wheat pasta

2 cups canned milk

½ cup low sodium chicken broth

1 ½ cups finely grated Pecorino Romano cheese

½ cup breadcrumbs

Additional cheese fro topping (grated Pecorino Romano or Mozzarella)

1. Preheat over to 400F. Bring a large pot of water to boil. Lightly oil a 13x9-inch baking dish.

2. Toss together butternut squash cubes or carrots in olive oil, thyme, 1/4teaspoon salt and pepper in a pan with very little water and cook, do NOT drain.

3. Cook sausage and onions; over medium-high heat, stirring frequently to break up sausage, until meat is no longer pink. Remove sausage and drain most of fat. Return pan to the stove; lower heat to medium. Add kale and garlic; sauté until kale is wilted, 3 to 5 minutes. Add ¼ teaspoon salt and pepper. Turn off heat and return sausage to pan.

4. Reduce over temperature to 375 degrees.

5. Cook pasta in boiling water, 2 minutes less than package directions. Drain well. Toss with sausage mixture. Add canned milk, chicken broth and half the cheese. Gently toss. Transfer to baking pan, top with breadcrumbs and remaining cheese. (If making in advance and allow mixture to come to room temperature, cover with plastic wrap and place in refrigerator.) I added more chicken broth before heating as it looked dry.

6. Bake 25 minutes, until thoroughly heated and crusty on top. Serve with additional cheese. Serves 8.

Alcy's Luncheon December 5, 2008

The Lunch Group


Seated left to right
Sandy, Nancy, Clarisse, & Pat
Standing left to right
Linda, Judy, Sheila, Marilyn, Alcy, & Joyce

Alcy's Luncheon December 5, 2008

BEET SALAD

Marinate 3 cans beets in 1/3 cup balsamic vinegar & 3 Tablespoons honey.

Marinate over night. Drain. Serve on lettuce with chopped dates, crystallized nuts grated cheese of choice, Pecorino Romano.
Use your dressing of choice. I used Hellman’s Ranch.

Alcy’s Walnut Butter Crunch (Toppings)

2 cups walnuts

¼ cup butter

½ cup sugar

1 Tablespoon corn syrup

Have greased cookie sheet ready

Combine all ingredients in heavy 10" skillet. Bring to a boil, stirring constantly
until nuts and mixture turn golden brown. About 5-6 minutes. Spread on cookie sheet.
Cool until firm. Break into pieces or chop.

I used this recipe for the walnut toppings on my salad for the luncheon.

Alcy’s Notes

If you would like to make candy out of this add 1 cup walnuts or 1 cup almonds

And do the recipe the same…the only change is the amount of nuts.

BUTTERNUT SQUASH SOUP

Cut squash into pieces.

Add water in pan to top of squash. Add 1 or more cubes of butter, and then add salt pepper, garlic granules or minced garlic. Add two chopped onions and some chicken soup base or chicken stock.

Boil until soft. Do NOT drain. Put in blender. When squash is all smooth, add 1 can condensed milk. (I used fat free.)

Add Chicken soup base or chicken broth.

Some candy that Alcy made. Also chocolate
covered prunes. YUM...

Alcy's Luncheon December 5, 2008

Linda helping Alcy, checking her soup!



Judy and Sandy helping Alcy, and also making
sure it taste good.



Alcy's kitchen Cookie Cutter Tree



Eating what we do best! Also notice the little bottle
of wine vinegar that Sheila's husband made and gave
us each a bottle. It is right by the glass of cider
with a cork on top.

Alcy's Luncheon December 5, 2008

ALCY’S ARTISAN BREAD

Time about 1 ½ hours plus 14 to 20 hours rising

3 cups all purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1 ¼ teaspoons salt

Cornmeal or wheat bran as needed

1. In a large bowl combine flour, yeast and salt. Add 1 ½ cups of water plus 1/8 cup water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferable about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloths) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half hour before dough is ready, heat over to 450 degrees. Put a 6 to 8 quart heavy covered pot (cast iron, enamel, pyres or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot. Seam side up; it may look like a mess, but that is okay. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes then remove lid and bake another 15 to 20 minutes, until loaf is beautifully browned. Cool on a rack.

Watch bread closely or someone will steal the loaf as it is so good. My favorite!!!!

Sandy helping Alcy

CANAPES

2 seedless cucumbers

CUCUMBER

1 (8-ounce) package cream cheese, softened

3 tablespoons green pepper

3 tablespoons cilantro

And some minced green onion

1 tablespoon dry dill

½ teaspoon dry mustard

½ teaspoon garlic salt

½ teaspoon hot pepper sauce I used more

¼ teaspoon garlic powder

Slice cucumbers. In a small bowl, combine soft cream cheese and remaining ingredients.
Spoon or pipe cream cheese mixture onto each prepared cucumber slice

TOMATO ASPIC

2 cups V8 juice

½ onions minced

3 Tablespoons pickle relish

2 Tablespoons Worcestershire sauce

½ teaspoon celery salt

2 Tablespoon gelatin

2 Tablespoon cold water and ¼ teaspoon salt

Heat juice to boiling; add onion, salt, celery salt. Simmer 10 minutes and then add gelatin which has been softened in cold water. Stir until dissolved. Add pickles and Worcestershire sauce. Mix well. Pour into molds and chill.

ALCY’S NOTES

I doubled the recipe.

Clarisse helping with the salad

Alcy's Luncheon December 5, 2008

Linda, Nancy, & Judy

Alcy, Joyce, & Clarisse

Alcy, & Sheila checking her out!!!

Pat, Marilyn & Clarisse

Alcy's Luncheon December 5, 2008

Alcy created this tree out of old jewelry many
years alo and put lights in it. It is beautiful



Pat with a big smile



Now I wonder what they are laughing about???



Food.....yea food!

Alcy's Luncheon December 5, 2008

ALCY’S CHOCOLATE TOFFEE CARAMEL CAKE

1 1/3 cups butter, softened and divided

1 cup sugar

1 cup firmly packed dark brown sugar

1 teaspoon vanilla extract

6 large eggs

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

2 cups firmly packed light brown sugar

2/3 cup evaporated milk

Preheat over to 350 degrees. Spray 3 (9-inch) round cake pans with nonstick cooking spray with flour; set aside.

In a large bowl, beat 1 cup butter, sugar, and dark brown sugar at medium speed with an electric mixer until creamy. Add vanilla, beating to combine. Add eggs, one at a time, beating well after each addition.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, alternately with sour cream, beginning and ending with flour mixture. Spoon the batter in prepared pans. Bake for 15 to 17 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cake from pans and let cool completely on wire racks.

In a small saucepan combine light brown sugar, evaporated milk, and remaining 1/3 cup butter. Cook over medium heat, stirring until sugar is dissolved. Cook, without stirring, until a candy thermometer registers 238 degrees.

Transfer caramel mixture to a heat resistant bowl. Beat at medium speed with an electric mixer for 2 to 3 minutes, or until mixture thickens slightly and is easy to spread. Working quickly, spread caramel mixture on top of 2 cake layers. Refrigerate for 15 minutes, or until set.

To assemble, place one caramel covered layer on a cake plate. Spread a thin layer of Caramel Cream Cheese Frosting over caramel. Place another caramel covered layer on top of frosting. Spread a thin layer of frosting over caramel. Top with plain cake layer. Frost the top and sides of cake with remaining frosting. Garnish with chopped English toffee flavored candy bars, if desired.

CARAMEL CREAM CHEESE FROSTING

½ cup firmly packed dark brown sugar

¼ cup heavy whipping cream

½ cup plus 2 tablespoons butter, softened and divided

1 (8ounce) package cream cheese, softened

1/ teaspoon vanilla extract

5 cups confectioners’ sugar, sifted.

In a small saucepan, combine brown sugar, cream and 2 tablespoons butter over medium heat. Cook for 3 to 4 minutes, stirring constantly, until sugar is dissolved. Cool completely.

In a large bowl, beat cream cheese, and remaining ½ cup butter at medium speed with an electric mixer until smooth. Add brown sugar mixture and vanilla extract, beating to combine well. Gradually beat in confectioners’ sugar until smooth.

Alcy's Luncheon December 5, 2008

PINA COLADA TRIFLE

1 box (18.25 ounces) pineapple or banana cake mix

½ cup vegetable oil

1 cup lemon yogurt (from two 6-ounce containers.)

3 eggs

I used 2 pound cakes that I purchased

1 ½ cups heavy cream I used a quart

2 teaspoons rum extract

1 ½ cups marshmallow cream

2 cans (8 ounces each) crushed pineapple in juice, un-drained

1 cup shredded coconut

2/3 cup maraschino cherries I used a can of cherry pie filling

¼ cup toasted coconut for garnish if desired.

Instructions for making the cake

1. Heat oven to 350 degrees. Coat 13x9x2 inch baking pan with nonstick cooking spray.

2. In a large bowl, beat cake mix, oil, yogurt and eggs on low for 30 seconds. Increase speed to medium high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.

3. Spoon batter into prepared pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely. Trim off about 1 inch from edges and reserve for snacking. Cut cake into 1-inch cubes.

4. In a large bowl, beat heavy cream and rum extract until stiff peaks form. Gently fold in the marshmallow cream; fold in crushed pineapple with its juice.

5. Place half of the cake cubes in a 14 to 16 cup trifle dish; gently press to compact. Sprinkle half of the coconut and scatter half of the cherries over cubes. Spoon half of the whipped cream mixture evenly over cubes. Repeat layering. Cover with plastic wrap; refrigerate for at least 3 hours. Garnish with toasted coconut, if desired, before serving.

6. ALCY”S NOTES

I bought 2 pound cake instead of baking this cake recipe. I used 20 oz can of cherry pie filling.

I used 1 quart of whipping cream.

The pineapple should have been drained.