Baking with Betty

Mar 02, 2017

This week's column is dedicated to spring — it's just around the corner!

Marinated Asparagus

1 1/2 pounds fresh asparagus, ends trimmed

1/4 cup sugar

1/4 cup white vinegar

1/4 cup soy sauce

2 tablespoons canola oil

1/4 cup finely chopped pecans or walnuts, lightly toasted

Fill a large frying pan with 2 inches of water and bring to a rolling boil. Plunge the asparagus into the water and remove after 1 minute. Drain immediately and pat dry. Place in a 13-by-9-inch casserole dish. Combine the sugar, vinegar, soy sauce, and oil. Whisk vigorously. Pour over the asparagus. Cover and chill for at least 8 hours. to serve, drain the marinade. Place the asparagus in a serving dish and sprinkle with the nuts.

Tassie Cups with Lemon Curd Filling

One 3 ounce package cream cheese, softened

1/2 cup (1 stick) butter, softened

1 cup flour

1/4 teaspoon salt

Place all ingredients in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour. Preheat oven to 350 degrees. Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned.

Lemon Curd

3 large lemons

1 cup sugar

4 eggs

1/2 cup (1 stick) butter, melted

Grate the zest from the lemons, then juice the lemons. Place the zest and sugar in a food processor and process until combined. Add the lemon juice and eggs and process until smooth. Slowly add the butter to the mixture, pulsing as you go. Place the mixture in the top of a double boiler and cook over simmering water for about 5 minutes, until thick. The lemon curd will keep in a jar in the refrigerator for up to 3 weeks. Don't fill the tassie cups until just before serving, so they won't get soggy.

Pea Salad

Keep a can of peas in the refrigerator for making this when you have cheese and celery on hand.

1 15 ounce can peas, drained

1 cup shredded Colby (or any cheddar cheese)

1/2 cup coarsely chopped celery

1 recipe of special  Mayo dressing (recipe follows)

1/4 teaspoon salt

1/8 teaspoon pepper

In a medium mixing bowl, place the peas, cheese and celery; set aside. In a small mixing bowl, place the special mayo dressing, salt and pepper; stir together. Pour the dressing mixture over the pea mixture; Stir to combine.

Special Mayo Dressing

1/2 cup Miracle Whip dressing

2 teaspoons sugar

2 teaspoons whole milk

In a small mixing bowl, place the dressing, sugar, and milk. Stir vigorously until completely blended. Cover and refrigerate up to 3 days.

Our thought for the week: "Kindness is more important than wisdom, and the recognition of this is the beginning of wisdom." — Theodore Isaac Rubin, MD


If you appreciated reading this news story and want to support local journalism, consider subscribing today.
Call (207) 594-4401 or join online at
Donate directly to keeping quality journalism alive at
Comments (0)
If you wish to comment, please login.
Note: If you signed up using our new subscriber portal, your username is the email address you registered with and your password is in all caps