Macaroni and Cheese

Note:  Use good extra-sharp white cheddar cheese for this recipe and hand grate -- easiest straight from refrigerator (I like using a 4-sided grater for this).


Ingredients:

1-16 oz. package elbow macaroni (like Barilla)
 4Tbsp. unsalted butter
1 tsp. salt 
1/4 tsp. black pepper
1/4 tsp. white pepper
1 tsp. Coleman's dry English mustard
4 level Tbsp. all-purpose flour
3 cups milk
1/2 -1 Tbsp. dry sherry, to taste
2 cups hand grated extra-sharp white cheddar cheese, plus 1 extra Tbsp. for topping below


Bread topping:

1 slice whole wheat bread, toasted, cooled, and made into crumbs.  Then add the extra 1 Tbsp. grated white cheddar cheese to the bread crumbs to mix/crumb further.   


Directions:

Preheat oven to 375 degrees.

In a large (5-6 quart) pot of boiling salted (1 tsp.) water, add package of elbow macaroni and cook for 6 minutes.  Drain and set aside when done.

In small/medium (2-1/2 quart) pot, melt butter on low heat.  When melted, add salt, black and white peppers and dry mustard.  Stir to mix.  Add flour, stirring to make roux. Cook for about 1/2 -1 minute stirring.  Add milk, turning up heat to med-low/med, and stir with a whisk until mixture thickens and boils.  Add sherry and stir.  Turn off heat, then add the grated cheddar cheese, mixing to blend thoroughly.  Taste to adjust for salt.

Spray a casserole dish with baking spray.  Place cooked macaroni in the casserole, then slowly pour the creamy cheese sauce over the top, stirring to mix it into the macaroni thoroughly.  Smooth, then sprinkle the bread topping evenly over the top.  Bake for 45 minutes.  Remove from oven and let sit for a few minutes to cool slightly.  Serves 6-8.

Buckeye Balls

(Recipe from Connie Gaspar of Malone, NY)

Blueberry Almond Flaxseed Muffins

Ingredients:


1/2 cup whole unblanched almonds
1 cup whole wheat flour
1 tablespoon wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of nutmeg
1 cup blueberries, washed and dried
1/2 cup vegetable oil, preferably sunflower (or peanut oil)
1/2 cup packed light brown sugar
1 egg
1 Tbsp. ground flaxseed meal, mixed with 3 Tbsp. water (set aside until ready to use)
1 teaspoon vanilla

Directions:

Heat oven to 400 degrees.  Using spray vegetable oil, coat a 6-muffin Texas size muffin pan (or a standard size muffin pan) and set aside. 

In bowl of food processor, coarsely chop the almonds; transfer to mixing bowl.  Add flour, wheat germ, baking powder and soda, cinnamon, nutmeg and blueberries to the same bowl; stir to blend thoroughly.  In bowl of food processor, add oil, brown sugar, egg, flaxseed/water mixture and vanilla.  Process until blended.

Pour the liquid ingredients over the dry; stir with wooden spoon or spatula until just blended.  Spoon batter into greased muffin cups; batter will fill each cup. Bake until muffins feel firm to the touch, about 25 minutes.  Cool 5 minutes in pan.  Carefully turn out of pan. Let the muffins cool on a rack a few minutes before serving.  Serves 6 to 12 (depending on size).

Irish Soda Bread

From the original Good Housekeeping cookbook with a few small changes -- very good and easy. 

Ingredients:

4 cups all-purpose flour
4 tablespoons sugar
1 tablespoon double-acting baking powder
1 teaspoon salt
1 teaspoon baking soda
6 tablespoons unsalted butter
1 cup currants
2 eggs plus 1 egg yolk
1 ½ cups buttermilk

 

 Directions:

Preheat oven to 350 degrees. Grease a 2-quart round casserole. In large bowl with fork, mix flour and the next 4 ingredients. With pastry blender, cut in butter until mixture resembles coarse crumbs; stir in currants. 

In small bowl with fork, beat eggs and yolk slightly; remove 1 tablespoon and reserve. Stir buttermilk into remaining egg; stir into flour mixture just until flour is moistened (dough will be sticky). 

Turn dough onto well-floured surface; knead about 10 strokes to mix thoroughly. Shape into a ball; place in casserole. In center of ball, cut 4-inch cross ¼ inch deep. Brush dough with reserved egg. 

Bake about 1 hour and 20 minutes. Cool in casserole on wire rack 10 minutes; removed from casserole and cool completely on rack. 

Makes 1 loaf.