This is Clarisse our cook for the month of November
She made a fantastic lunch, enjoyed by all.
We stayed so late I thought she was going to kick us out
so we left before that happened. She gave us all a jar
of her homemade apple butter and it is so good. I think I will
try to mix it in Greek Yogurt. Nothing ventured nothing gained I say.
All the ladies could attend the luncheon, and we were happy about that.
Next luncheon is at Marilyn's, our Christmas Luncheon.
Thanks Clarisse for all your hard work in preparing our delicious lunch!
And also for your farm where most of the items came from.
Remember to click on the picture to make it bigger if you like.
Limoncello covered almonds.
Nope! You can't eat this, it is covered in pine cone
little things, I don't know what you call the tabs off the pine cone,
it was really pretty. I wonder how long it took to put them on the form?
Her table decorations were so cute!
Pretty table setting
Clarisse, with Linda helping!
CLARISSE OWN BEET
SALAD WITH GOAT CHEESE RECIPE
I bet you didn’t know Clarisse has goats in her back
40. Well she does and even
Made homemade goat cheese special for our salad. What a woman for sure!!!
And the beets came from her garden, and walnuts from her 200
acres of walnut trees. She is a worker
for sure. Okay here is her secret
recipe. But you can buy the ingredients
in the store without going to all the work that Clarisse did.
4-medium beets, scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3-tablespoons maple syrup
1-(10-ounce) package mixed baby salad greens, if you don’t
grown them you buy them.
½ cup frozen orange juice concentrate
1/4-cup balsamic vinegar
1/2 –cup extra virgin olive oil
2-ounces of goat cheese.
Place beets in pan, with water enough to cover and bring to
a boil, then cook for 20 to 30 minutes until tender, drain and cool then cut in
cubes or slices.
While beets are cooking put the walnuts in a pan over medium
heat and stir to toast, then stir in maple syrup, cook until evenly coated,
then remove and sit aside.
In a small bowl, whisk together the orange juice
concentrate, balsamic vinegar and olive oil to make the dressing
Place a large helping of baby greens onto each plate then
add the rest, of the ingredients.
Clarisse
Said you can be the master of the salad plate and design it
the way you want to.
Also that she made this salad for her and her hubby and
another couple so this recipe above served 4 people, so if you want it to serve
more just figure it out.
The Young Ladies on the right
The Young Ladies on the left
CLARISSE OLD GRANDMA CLARK’S-BUTTERNUT SQUASH AND RAVIOLI SOUP
2- pounds butternut squash, Clarisse said she used 3 of her
butternut squash from her garden.
2-14 ounce cans vegetable broth
½-cup water
1/8-teaspoon cayenne pepper
1-tablespoon butter
1-9 ounce package cheese ravioli
Cook halved squash in oven or microwave. Peel and cut into ¾ inch pieces.
In saucepan, combine with broth, water, and cayenne. Simmer 10 minutes.
Transfer to blender (not all at once) and process until
smooth.
Return to a large pot, heat just to boiling and simmer five
minutes. Add butter.
(Soup may be refrigerated or frozen at this point.)
Meanwhile, coo the ravioli as directed. Drain.
Ladle on top of each soup bowl.
The walnuts look perfect!!! Well so does the salad and it was really good!
More Young Ladies on the left!
You can see the bread basket up front and it is full of
LOS MOLINOS BUTTERED
FRENCH BREAD
Each slice was buttered perfect, and the taste was out of
this world!
OUR BLONDE CLARISSE
BLONDE BROWNIES
In a bowl combine
Flour Mixture
1-cup flour ½-teaspoon baking powder, 1/8-teaspoon soda, ½-teaspoon
salt, ½-cup chopped nuts. Set aside
Wet Mixture
Melt 1/3-cup butter or margarine. Remove from heat, Add
1-cup brown sugar, and mix. Cool
slightly. Add 1-slightly beaten egg, 1-teaspoon vanilla, and blend.
Then add flour mixture, a little at a time. Mixture will be
very stiff. Spread in a greased 9X9 pan
with floured fingers. Sprinkle ½ package
chocolate chips over top. Bake at 350˚ 20 to 25 minutes. Cool slightly before cutting.
GREAT GRAND MOTHERS ORANGE
OR LEMON CRISPIES
1-cup shortening
1-egg
½-teaspoon salt
1 & ½-teaspoon orange or lemon extract
1-cup sugar 1 ½ cup flour
Cream shortening, salt, and sugar. Add egg.
Beat. Blend in extract, then
flour.
Drop by tablespoon on ungreased cookie sheets. Bake 10 minutes at 375˚
Sprinkle with sugar while warm
CRACKLE-TOP GINGER
COOKIES
1-cup shortening 2-teaspoon
soda
2-cup brown sugar, packed 2-teaspoon
ground ginger
1-egg, well-beaten 1-teaspoon
vanilla
1-cup molasses 1-teaspoon
lemon extract
4-cup flour
Sugar (for tops)
½-teaspoon salt
Cream shortening, and gradually add brown sugar.
Blend in egg and molasses, beat until light and fluffy.
In a bowl, mix dry ingredients and gradually blend into
creamed mixture. (Dough should be soft
but not sticky, or tops won’t crackle.)
Add vanilla and lemon extract. Chill about 4 hours. Shape dough into 1-½ inch balls. Place 3 inches apart on greased pan.
Bake 350,˚ 12 to 15 minutes, or until brown. Sprinkle with sugar, then remove from baking
sheet to cool.
