We have some wonderful baked goods and other treats to share from this month's Recipe Club and Potluck. Explore delicious recipes for beer bread, pasta primavera, blackberry coffee cake, and more!
Cromaine's Recipe Club and Potluck program takes place on the first Friday of each month at 1:00 pm. We each bring a dish to pass and a copy of the recipe, and all attendees walk away with some delicious new recipes! We hope to see you there soon.
Three-Ingredient Beer Bread
Ingredients
- 3 cups self-rising flour
- 1/4 cup granulated sugar
- 12 ounces (one can/bottle) beer
Directions
- Preheat oven to 375 degrees F. Coat a loaf pan with cooking spray.
- In a medium bowl, mix together the flour, sugar, and beer until it is fully combined. The batter will be thick. Spoon the batter into the loaf pan and bake for 40 minutes.
- Take out of the oven and let sit for five minutes, then remove the bread from the pan and let cool completely before slicing.
- Can add: cheese (1 cup), herbs, fruit, and/or flavored beer!
Pasta E Ceci
Ingredients
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- 1 carrot, chopped
- 1 clove garlic, minced
- 1 fresh rosemary sprig
- 1 teaspoon salt
- 1 can (28 ounces) whole tomatoes, drained and crushed
- 2 cups vegetable broth or water
- 1 can (about 15 ounces) chickpeas, drained
- 1/8 teaspoon red pepper flakes
- 1 bay leaf
- 1 cup uncooked orecchiette or medium shell pasta
- black pepper
- chopped fresh parsley or basil
Directions
- Heat three tablespoons oil in large saucepan over medium-high heat. Add onion and carrot; cook ten minutes or until vegetables are softened, stirring occasionally.
- Add garlic, rosemary, and salt; cook and stir one minute. Stir in tomatoes, broth, chickpeas with liquid and red pepper flakes. Remove one cup of the mixture and add to the food processor or blender; process until smooth. Stir back into saucepan with bay leaf and bring to a boil.
- Stir in pasta; reduce heat to medium. Cook 12-15 minutes, or until pasta is tender and mixture is creamy. Remove and discard rosemary sprig and bay leaf. Taste and season with additional salt and black pepper, if desired. Divide among bowls; garnish with parsley and drizzle with remaining tablespoon of oil.
Featured Items
Pasta Primavera
Ingredients
- 10 ounces penne pasta
- 2 tablespoons olive oil
- ½ small red onion sliced
- 1 small red bell pepper seeded and sliced
- 1 small yellow bell pepper seeded and sliced
- 1 small yellow squash halved and sliced
- 1 small zucchini halved and sliced
- 12 stalks asparagus chopped
- 4 cloves garlic minced
- 2 teaspoons dried Italian herbs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup grape tomatoes halved
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- ½ cup grated parmesan cheese for serving
- ¼ cup chopped fresh basil leaves for serving
Directions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta, reserving ½ cup pasta water. Return pasta to pot.
- While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the bell peppers and asparagus and cook for 2 minutes more. Add the squash, zucchini, and garlic and cook just until they start to turn tender, about 2 to 3 minutes. Stir in the Italian herbs, salt, and pepper. Remove from the heat.
- To the pot with the drained cooked pasta, add the cooked vegetables, tomatoes, reserved pasta water, lemon juice, and butter. Stir gently until the butter melts. Serve immediately with parmesan and basil.
Get the full recipe and details from Preppy Kitchen!
Carrot Cake Cheese Ball
Ingredients
- 8 ounces of cream cheese, softened
- 3/4 cup grated carrots, divided
- 1/2 cup well-drained, canned crushed pineapple
- 1/3 cup golden raisins
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsweetened coconut flakes, lightly toasted
- 1/4 cup chopped pecans, toasted
- cinnamon graham crackers, vanilla wafers, and apple slices
Directions
- In a large bowl, beat cream cheese until smooth. Stir in 1/2 cup carrots, pineapple, raisins, honey, vanilla, cinnamon, and salt. Shape cheese mixture into a ball, wrap, and refrigerate overnight.
- Just before serving, roll cheese ball in coconut, pecans, and remaining 1/4 cup carrots. Serve with graham crackers, vanilla wafers, and apple slices.
Get the full recipe and details at Taste of Home!
Blackberry Coffee Cake
Ingredients
For the Filling
- 1 1/4 cups frozen (thawed and well drained) blackberries
- 1/2 cup finely chopped pecans
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
For the Coffee Cake
- 2 1/4 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups granulated sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 2 eggs
- 1 container (8 ounces) sour cream
For the Powdered Sugar Glaze
- 1 1/2 cups powdered sugar
- 3 to 4 teaspoons water
Directions
- Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In small bowl, mix all Blackberry Filling ingredients; set aside.
- In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
- Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
- Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
- Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.
Get the full recipe and details from Betty Crocker!
Chocolate Chip Muffins
Ingredients
- 2 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 cup butter, unsalted, melted and cooled
- 1 1/4 cups whole milk
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 2 eggs room temperature
- 1 1/2 cups semisweet chocolate chips
Directions
- Preheat oven to 425°F.
- Sift the flour, baking powder and salt into a large bowl then whisk together and set aside.
- In another bowl, add melted butter, milk, and sugar. Whisk thoroughly then microwave for about 40 seconds to re-melt the butter.
- Whisk in the vanilla extract, eggs, and sour cream.
- Add the wet mixture to the dry and mix together until just combined.
- Fold the chocolate chips into the batter.
- Using an ice cream scooper, add batter to either a buttered and floured muffin tin or into a tin lined with papers. Using papers is easier for cleanup and removing the muffins but adding the batter directly into the tin gives you that crisp edge that some people crave.
- Bake for 5 minutes at 425°F then lower temp to 350°F and bake for about 20 minutes or until the tops are golden and centers are baked through.
Get the full recipe and details from Preppy Kitchen!