Featured Braces Cookbooks Recipes

Sample some of our delicious recipes, then buy the books to find more delectable dishes! Bon Appetit!

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Our Featured Recipe of the Month

Three-Cheese Extravaganza

Three-CheeseMacaroniIMG_0763

This is “the real thing” that those boxed versions try to imitate; if you keep packages of shredded cheeses on hand, it’s almost as quick to prepare. You can boil the macaroni noodles to your preferred level of tenderness, and let the blended flavors of the three real cheeses elevate this dish to gourmet cuisine. Zip it up with onion, or keep the Tabasco sauce handy for the really adventurous – but enjoy its natural simplicity.

2 c macaroni noodles, dry
Water for boiling
(optional: 1 or 2 onions, chopped)
(optional: 1 to 2 Tbl margarine  or
      olive oil for sautéing onions)
1/2 c Parmesan cheese, grated (fresh is best,
      but the canned type works too)
1/2 c Mozzarella cheese, shredded
1/2 c mild or sharp Cheddar cheese, shredded
1 1/2 c milk
1/2 c bread crumbs or dry stove-top stuffing

            Preheat oven to 350 degrees.  Bake for 40 minutes.

In a medium pot, boil macaroni in water until you can just cut it with the side of a fork; drain and set aside.  If adding onions, in a medium saucepan sauté them in the margarine or oil until they are clear and tender.

In a 3-quart greased casserole, stir together the macaroni and milk.  Sprinkle with the cheeses and onion, then stir it all together.  Sprinkle the bread crumbs on top.

Cover and bake for 40 minutes at 350 degrees. Serves six to eight.

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Tender Turkey Stuffing Medley

Tender Turkey Stuffing Medley

This casserole mixes up in the pan and uses shredded deli-turkey slices for year-round ease of cooking. The turkey gravy (I use Trader Joe’s) is not always available, so prepared chicken gravy is fine. You can also change up the vegetables to use what you have on hand: chopped broccoli, spinach, peas or French-style green beans are all fine.

Preheat oven to 400 degrees. Bakes for 30 to 40 minutes.

3 Tablespoons melted margarine or butter
3 cups dry stuffing (ex: Pepperidge Farm Herb Seasoned or
   Mrs. Cubbison’s)
1 ½ cups chicken broth
½ cup chopped onions (frozen are fine – just thaw them)
1 ½ cups chopped broccoli or your choice of chopped green vegetable
   (frozen is fine, just thaw)
½ cup turkey or chicken gravy
1 cup (about ¼ pound) thin deli turkey breast slices (the real thing),
   shredded into ½-inch by 1-inch pieces

Spray or grease a 9”x9” pan. Stir in all ingredients. Bake 30 to 40 minutes at 400 degrees, depending on how toasty you like it.

If you have extra gravy, heat it up and pour some over each serving. Makes about six servings.

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Proper Lemon “Tea Cakes”

PropLemonTeaCakesIMG_0722

These little lemon mounds just melt in your mouth; they may disappear before you get the icing on them, but either way, they’re heavenly. This recipe calls for lemon extract – wonderfully potent! – but see note at the end if you only have lemon juice.

1 1/2 tsp vinegar
1/2 c milk
1/2 c margarine, softened
3/4 c sugar
1 egg
1 tsp lemon extract
1 3/4 c all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
 
Icing:
2 c confectioner’s (powdered) sugar
1 tsp lemon extract
3 Tbl water

Preheat oven to 350 degrees.  Bake for 11 minutes.

In a small bowl, stir the vinegar into the 1/2 cup milk. In a large bowl, combine the margarine and sugar, using an electric mixer and blending until fluffy. Add egg and lemon extract, mixing well. Stir in the flour, baking powder, baking soda, salt and milk mixture, beating until smooth. Drop by teaspoon onto ungreased cookie sheets. Bake 11 minutes at 350 degrees. They will be very pale on top. Remove from cookie sheets while still warm so they won’t stick.

In a small bowl, stir or whisk together the powdered sugar, water and lemon extract. Drizzle icing by teaspoon onto center of each cookie. Makes about three dozen. Store in a covered container.

NOTE: If you only have lemon juice, not lemon extract, use 1 tsp of juice in the cookie dough. In the icing, use 1 tsp juice, plus substitute juice for 2 of the 3 Tbl of water. I love using lemon juice squeezed fresh from store produce or the trees in our neighbor’s yard. I put any extra juice into the sections of an old plastic ice-cube tray, freeze the tray, pop them out into a zip-bag, and keep all those lovely lemon-cubes in my freezer to pull out as needed. One defrosted cube is basically two tablespoons.

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Pumpkin Chocolate-Chip Softies

PumpkinChocolateChipSofties

 

Mmmm – nutmeg, cinnamon and ginger – enjoy the fragrance of Thanksgiving cooking without all the fuss. These cookies combine the moisture of pumpkin puree and the fun of chocolate chips. They’re even softer the second day (if you can wait that long), after they’ve been placed in a tightly-sealed container.

 

1 1/3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon nutmeg

1 (15-ounce) can plain pumpkin puree

¾ cup light brown sugar, packed

2 eggs

¼ vegetable oil

2 Tablespoons molasses

1 Tablespoon milk

1 (12-ounce) bag chocolate chips

Preheat oven to 350 degrees. Bake for 25 minutes.

In a medium-sized mixing bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In a large mixing bowl, with a mixer or whisk, combine the pumpkin, brown sugar, eggs, oil, molasses and milk. Add the flour mixture slowly into the pumpkin mixture until well combined. Stir in the chocolate chips.

The dough is very soft. Drop by heaping tablespoons onto greased cookie sheets, 12 cookies to a pan. Bake at 350 degrees for 25 minutes. Makes 36 – 40 cookies. Store in a covered container between sheets of waxed paper.

Chef Amee’s Gourmet Touch

– Replace all-purpose flour with my favorite secret baking ingredient – whole-wheat pastry flour, about 1 1/4 cups. Not only is it healthier, but it keeps baked goods moist longer. Top these little cookies with a sprinkle of fine sugar for a bit of added sparkle, and bake according to directions.

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