Baking with Betty
This week's column is dedicated to Daylight Saving Time. Happy to see your return!
Creamed Herbed Spinach
2 boxes (10oz. each) frozen spinach or 2 bags (10 oz. each) cleaned fresh spinach
1/4 cup soft garlic and herb cream cheese
1 tablespoon grated Parmesan cheese
Cook spinach in saucepan - 8 minutes for frozen, until soft, in about a 1/2-inch of water or 3 to 4 minutes for fresh. Drain in strainer, pushing out as much water as possible. Toss the hot spinach with the cream cheese and grated Parmesan. Season to taste with salt and pepper.
2 cups cheddar cheese, shredded
1 stick butter, softened
1 loaf bread (unsliced)
1 cup heavy cream
dash of cayenne pepper
Freeze bread until firm, trim crusts and cut into 1 1/2 inch cubes. Combine cheese, cream, butter and cayenne in double boiler. Heat and stir until blended. Dip each cube in mix until well coated, place on wax paper and freeze. Bake frozen cubes for 5 to 10 minutes until lightly browned in 450 degree oven.
1 1/4 cups bread or Ritz cracker crumbs
1 teaspoon celery salt
2 tablespoons lemon juice
1 pound bay or sea scallops
1 teaspoon garlic salt
1 cup heavy cream or half and half
Mix together celery salt, garlic, lemon juice and crumbs with enough melted butter to bind mix together. Line a 9-inch pie plate with a thin layer of crumbs. Spread the scallops over the crumbs, then pour the cream over the scallops. Sprinkle remaining crumbs over the top. Bake for 20 to 25 minutes in a 450 degree oven.
1 (12 oz.) bag chocolate chips
1/2 cup raisins
1 tablespoon shortening
1/2 cup walnuts or almonds
In microwave melt chocolate chips and shortening. Stir until smooth; remove from microwave. Stir in nuts and raisins. Drop by tablespoons onto wax paper lined cookie sheet. Chill until hardened.
Our thought for the week: "One today is worth two tomorrows."