Cheesy Ghosts and Bats

Happy Halloween!

These cheese crackers (appropriately shaped as ghosts and bats for Halloween) are divine. They're made with a pastry-like dough so they melt in your mouth and are quite addictive. These are sure to be a hit with kids and adults. Although you can skip the cookie cutters if you like and just make them into cheese straws or rectangles for the adults.

Cheese Straws/Crackers

1 pound sharp cheddar cheese
1 3/4 cups flour
1 teaspoon salt
1/4 teaspoon cayenne
1/4 pound butter

Finely grate cheese; combine with other ingredients and beat until creamy, adding a few drops of water if neccessary to form a firm dough. Divide dough in half. Roll each section 1/4" thick. Cut into strips about 6" x 3/8". Twist. Place on ungreased cookie sheet; chill in freezer 15 minutes or longer to maintain shape. Bake at 350 for 10-12 minutes. Makes 5-6 dozen cheese straws.

*The food processor works great for this dough or you can blend my hand and then add a tablespoon of water. If you plan on using cookie cutters then roll dough into a disc and refrigerate for at least an hour before rolling and cutting out. My crackers were fairly thick so they took about 18 minutes to bake. Bake until slightly golden but not brown.

Plum Tart with Streusel

Recently Dianka from Na Zdravi posted about her mom's delicious plum kolach. It reminded me that I never posted about my own mother's plum dessert that she made a few months ago. It was one of the best desserts I've had all year and I had been meaning to post about it for a while now. Her plum tart has a cookie crust and used sugar plums that we found at Ranch 99 and a streusel top. I found that ice cream was a must with this dessert to cut the extra sweetness from the sugar plums. My mom and I both agree that next time we'll use a slightly less sweet plum.

Fortunately my mom was kind enough to write down the recipe that she concocted for this dessert. She combined various plum tarts that she's made in the past and came up with this version:

Plum Tart with Streusel

Plums:

You need enough Italian plums (prunes), split and de-stoned to cover a square 9” pan in a thick layer. You will put the plums cut side up. Mix the plums in a bowl with 1 to 3 T. cornstarch (depending on how juicy they are), 1 T. lemon juice.

Crust:

1 stick butter
1 c. plus 6 T. powdered sugar
1 egg
½ tsp. salt
1 ¾ c flour
1 tsp. vanilla
Optional: zest from one lemon

Using a pastry cutter, cut in the butter with the flour and powdered sugar and salt. When crumbs form, add egg. If the mixture is too dry to form a roll, you can add (by the drops) cold water or milk or lemon juice so that you can form a roll.

Put the roll in cellophane wrap and put in refrigerator until firm enough to cut into ¼ - ½ inch circles. Cover the bottom and sides of the 9” square pan with the circles, pressing the circles together to make an even crust.

Streusel:
½ c. brown sugar, packed
1 stick of butter, cut into 1 T. pats
1 or 2 tsp. cinnamon
¼ tsp. salt
1 c. plus 2 T. flour

Using a pastry cutter, cut butter into rest of ingredients until small crumble is achieved.

Pre–heat oven to 425 degrees.

Layer plums on top of crust and then sprinkle the streusel over plums. If you like a tarter tart, use less streusel.

Bake in 425 degree oven for 15 min. Lower temperature to 375 degrees and bake 30 to 40 minutes (depends on how hot your oven maintains temperature). Crust should be brown, streusel should be browned and the plums should be bubbling and cooked through. Serve warm or at room temperature with vanilla ice cream on top.

Lemon Festival

On Saturday, October 21st I convinced my parents to let me leave the house and go to the Lemon Festival in nearby Goleta, CA. The festival ended up being fairly small and mostly centered around children but it was still fun nonetheless.

Our first sample of lemon goods was a nice cold cup of fresh Lemonade. My criteria for a good lemonade is tartness, a mild sweetness, and a fresh taste. Fortunately this lemonade passed the test.

If I had felt like walking around the festival more I might have eaten a bratwurst or tried some lemon ice cream. Since I was actually hoping I could convince my friend (who was visiting at the time) to go to a local Hawaiian/burger joint I knew there was only one more "must eat" at the fair.

Before we left we tried a slice of Lemon Meringue Pie ($2, they also had lemon bars) from a local bakery; I believe it was Anna's bakery. The pie looked average and I wasn't really expecting much since I've had a lot of bad lemon meringue pie in my day. However, I have to say this was the best lemon meringue pie (aside from one I made about a year ago) that I've ever had. I can't pinpoint it's strongest feature but I think it was just the fresh lemon flavor balanced with the perfectly fluffy meringue. It had just the right kick of lemon without being too intense.

So the Lemon Festival ended up being a lot more low-key than I was hoping but it was still an enjoyable afternoon and it's a good day when you have a tasty fresh lemonade and pie.

Jello 1-2-3

When I first arrived at my parents' house 3 weeks ago I was starting bedrest and coming down with a wicked cold. Whenever I'm sick my appetite changes and I was actually in the mood for jello; something I normally can't stand.

Here's the catch. I was craving jello but it had to be Jello 1-2-3. You may remember this from the 80s and 90s. It came in a box and it turned into a jello dessert with 3 layers. The bottom layer is regular jello, the second layer is a bit creamier, and the top layer is foamy. This was one of my favorite treats growing up.

Well, after some internet research, I found a recipe that looked like it might work. Since I have been on bedrest I had to beg my mom to make it for me. While it ended up being a bit more of a Jello 1-2, it was just as tasty as I remembered. I'm hoping I can convince her to make it again before I leave in a few weeks.

Here is the recipe that I found:

JELLO 1-2-3

3/4 cup boiling water
1 package Jello (4-serving size)
1/2 cup cold water
1/2 cup cool whip , thawed

1. Pour boiling water into blender. Add gelatin. Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds.
2. Combine cold water ice cubes to make 1-1/4 cups. Add to gelatin and stir until ice is partially melted.
3. Then add whipped topping; blend at high speed for 30 seconds.
4. Pour into dessert glasses.
5. Chill about 30 minutes. Dessert layers as it chills. Garnish as desired.

Carlsbad Village Harvest Festivals

Carlsbad Village Harvest Festivals

Wednesday, October 18,
1-5pm and
Saturday, October 21,
9am-1pm
Carlsbad Village in the Roosevelt Street Parking Lot
between Carlsbad Village Drive and Grand Avenue

The Harvest Festivals will include lots of special Autumn treats and family fun!
Come on Wednesday to visit our Pumpkin Patch and pick out a fine specimen, then register it to enter the Jack O'Lantern Contest.
Carve it at home and bring it back on Saturday
for the judging...
and everyone who entered on Wednesday
wins a prize!
The kids can join in our Autumn Scavenger Hunt and Apple Bobbing
for fun and prizes while learning about
the Farmers' Market.

IN ADDITION TO SEASONAL PRODUCE
AND FRESH FLOWERS...
CHECK OUT THESE AND MANY OTHER DELIGHTS:
Tasty Pumpkin Tamales - Wed & Sat
Decadent Pumpkin Flan - Sat
Incredible Dessert Crepes - Sat
Delicious Pumpkin Bread - Wed & Sat
For more information call 760/687-6453 or 434-2559