Bon Appetit Phyllo Dough Pizza 
Amma found this recipe in 1997 - so good with ripe, garden tomatoes.

6 T melted butter

8 sheets of fresh phyllo dough

8 oz grated parmesan cheese

6 oz shredded mozzarella cheese 9 about 2 cups)

1 medium sweet onion

1.5 lbs plum tomatoes halved, seeded and sliced into rounds

1 t dried oregano

½ t dried thyme

 

375 degree oven

Brush 15 x 10 baking sheet with butter, place phyllo sheet in prepared pan brush with butter and sprinkle with 1 T of the parmesan cheese.  Repeat layering with remaining phyllo butter and parmesan cheese. Top layers with mozzarella cheese and onion and then tomatoes, sprinkle with oregano and thyme.  Bake on mid/lower rack until crust is crisp and golden brown at edges ….about 30 minutes.

Elizabeth Fry’s Fajitas

 

Marinade skirt steak in

 1/2 cup of lime juice
2 -3 T of olive oil
½ cup of chopped fresh cilantro
2 garlic cloves
2 tsp of cumin
salt and pepper

for a couple of hours

 

Saute red and yellow peppers with 2 large sweet onions in olive oil until soft.  Sprinkle 1 tsp of so of ground cumin over…keep warm.

 

Toppings

Chopped Tomatoes

Avocado or Guacamole
Salsas
Sour cream
Cheese
Corn

Sides
Mexican Rice
Or Beans

Super Lemon Bundt Cake

Yield: 12-16 pieces

Ingredients:

Lemon Cake

2 1/4 cups all-purpose flour

2 1/4 tsp baking powder

1/2 tsp salt

4 eggs

2 cups sugar

1 tsp vanilla extract

2 tbs lemon zest

2 tbs + 2 tsp lemon juice

1 1/4 cups whole milk

10 tablespoons unsalted butter, cubed

Lemon Glaze

1 1/2 cups powdered sugar

3-5 tbs lemon juice

Lemon Sugar Topping

1 tbs lemon zest

1 tbs granulated sugar

Instructions:

 

Preheat oven to 350 degrees Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.

Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.

In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. (If using a 9x13 pan, do not remove cake, just place entire pan onto wire rack so underneath the pan can cool also.) Allow cake to finish cooling until warm to the touch.

While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes. If you don’t want the lemon zest on top of the cake, push the sugar through a fine mesh strainer, separating the two and discard the zest. If you don’t mind the zest on top of your cake (it will give it a nice pop of color!), then just set the mixture aside.

For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top.

Cake will stay soft and moist for 3 days stored in an airtight container.

3.1

http://www.sprinklesomesugar.com/super-lemon-bundt-cake/

Pumpkin Cake

Pumpkin Cake

From a recipe found in a magazine at a client’s house one day in 1998

-coarsely chop ½ cup or more of pecans…pour into the bottom of a prepared bundt pan

-beat together until light …3 minutes or so

½ cup of soft butter

1 ½ of brown sugar

– incorporate slowly

2 beaten eggs

-stir in

1 cup of pureed pumpkin

-then, in a small bowl mix together and set aside

2 cups of cake flour

2 tsp of baking powder

½ tsp of baking soda

1 tsp of cinnamon

1 tsp of ground ginger

½ tsp of ground cloves

½ tsp of ground nutmeg-

measure into a measuring cup

½ cup of milk

 

-gently fold into the batter a third of the flour mixture

then half of the milk

the second third of the flour

the rest of the milk

the rest of the flour

-pour over the pecans in bundt pan and bake at 325 for 40 minutes.

Just Great Yellow Cake

JUST GREAT YELLOW CAKE

2/3 cup of butter
1 3/4 cup of sugar
2 eggs
1 1/2 tsp vanilla
3 cups of flour
2 1/2 tsp of baking powder
1 tsp of salt
1 1/4 cups of milk

Cream butter.  Add sugar gradually, creaming til light.  Add eggs and vanilla and beat until fluffy.  Sift dry ingredients together;  add to creamed mixture alternately with milk…beating after each addition.  Beat one minute.  Pour into greased 13x9 sheet pan.
bake at 350 degrees for about 30 minutes.

Glaze in the pan while slightly warm.
1 cup of powdered sugar
1 T of melted butter
1/4 tsp vanilla
pinch of salt
splash of half and half to consistency
grated orange and some of the juice.

Spicy Pork Tenderloin with Lime Mayonaise

SPICY PORK TENDERLOIN WITH LIME MAYONNAISE
Mary Gregores brought these to the Oregon vs. Auburn game…delicious

1 tbsp. minced garlic
2 tsp. paprika
1 tsp. salt
1 tsp. oregano
1 tsp. cumin
1/2 tsp. red pepper
1/2 tsp. black pepper
2 pork tenderloins (1 1/2 lbs. total)
2 loaves French bread, sliced thin
1 c. mayonnaise
Cilantro leaves
2 tbsp. lime juice (fresh)
Combine first 6 ingredients. Rub over pork. Wrap andrefrigerate overnight.
Thirty minutes before roasting,remove from refrigerator.
Unwrap and roast 25 minutes oruntil 160 degrees.
Cool. (Can be made and refrigerated up to3 days.)
Slice thin and serve on French bread with 1/2teaspoon dollop of lime mayonnaise and cilantro leaf.
Lime Mayonnaise: Combine mayonnaise and lime juice.

Coconut Cranberry

Coconut Cranberry Chews
from Kristine Edens
Makes 6 dozen
An incredible cookie that I first had at the traditional Memorial Day gathering at Canon Beach with Kelly’s friends in 2009.
1 ½ cup of butter
2 cups of sugar
1 T orange zest
2 t vanilla
…beat until smooth
3 ¼ cup of flour
1 t of baking powder
½ t salt
…mix separately and add to butter mixture on low for 5 minutes
1 ½ cup of dried cranberries
1 ½ cup of sweetened dried coconut
…stir in
shape dough into 1” balls and place two inches apart on non-stick baking sheets, bake at 350 degrees for 8 - 10 minutes…cool for five minutes on sheets or cookies will crumble