Taste of Literature
Thank you to all who shared in the Art Heist at the Library on February 3rd! We had a great time and raised some funds for the library. This year we have decided to post the recipes on the internet for anyone who wants to recreate some of the great food we had. Here are the recipes:

BEER BREAD

2 cups of self rising flour
1/2 cup sugar
12 oz beer
2 T melted butter

Preheat oven to 275 degrees. Butter a loaf pan. In a large bowl, combine the flour, sugar, and beer and mix well. IT WILL BE STICKY. Pour into the greased loaf pan. Bake for 55-60 minutes. During the last 3 minutes, remove the pan from the oven and brush top of bread with the melted butter, and then return to oven for remaining 3 minutes.

MEXICAN WEDDING COOKIE - ITALIAN SNOWBALL COOKIE - RUSSIAN TEA CAKE COOKIE...many names!

1 1/2 cups UNSALTED BUTTER
4 1/2 vanilla extract
3/4 cup confectioners' sugar
3 cups sifted all purpose flour
3/4 t. salt
1/3 cup confectioners' sugar for rolling
1 1/2 cups finely ground pecans or almonds

Preheat oven to 325 degrees. Cream butter in a bowl, add confectioners' sugar and salt. Beat until light and fluffy. Add ground nuts and vanilla. Blend in flour gradually and mix well.
Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on UNGREASED cookie sheets, bake 15-18 minutes. Do not brown. Cool slightly, roll in the extra confectioners' sugar.

Amygdalota me Mandarini

4 tangerines
1 pound blanched almonds
2 cups sugar
Confectioner's sugar

Peel tangerines and place peels in a small saucepan; reserve tangerines. Add cold wter to cover and bring to a boil. Drain peels, add fresh cold water to cover and brint to a boil again. Drain, rinse under plenty of cold running water, and drain again. Dry completely with paper towels. Combine almonds and tangerine peels in a food processor and process until finely ground. Strain juices of reserved tangerines through a sieve set over a bowl, pressing to release all juices. In a large saucepan, combine the almond mixture, sugar, and 2/3 cup of the tangerine juice and simmer, stirring constantly, until the sugar has dissolved, about 7 minutes. Let cool. Shape tablespoon sized portions of the mixture into 1 1/2 inch high pear shapes, wetting your finger with remaining tangerine juice. Dredge each cookie in confectioner's sugar to coat, wrap individually in cellophane. Let stand for at least 3 days before serving.

The Greek Lantern

1 cup (packed) Parsley Sprigs
1/2 tsp Lime Zest, grated
1 cup Cold Water
1/2 cup Fresh Lime Juice
1/2 cup Sugar
1 (10 ounce) bottle Club Soda

Blend all the ingredients, except club soda, in a blender, for about one minute. Take a large glass measure and strain the preparation through a fine-mesh sieve. Put ice into tall glasses and pour the prepared drink. Top with club soda and serve.

Vassilopita (New Year's Orange and Brandy Cake)

4 large eggs, separated
1 cup plus 2 T sugar
1 1/2 sticks (12 T) unsalted butter, melted
1 1/4 cups freshly squeezed orange juice
1/2 cup brandy
4 cups all-purpose flour
4 t baking powder
1/4 t baking soda
grated zest of one orange
grated zest of one lemon
whole blanched almonds

Preheat oven to 375. Grease a 10" round cake pan. In a large bowl, with an electric mixer, beat the egg yolks with the sugar until light yellow and creamy, about 3 minutes. Add the butter and beat for 1 minute more. Beat in the orange juice and brandy. Whisk together flour with baking powder, baking soda, and the zests in another large bowl. add to yolk mixture and stir with a rubber spatula until incorporated. In a large celan bowl, with clean beaters, beat the egg whites until they form soft peaks. Fold them into the batter. Pour the batter into the pan and shake to even the top. Decorate the top with the almonds.
Bake the cake for about 1 hour, until it is golden brown on top and a toothpick inserted into the center comes out clean. Cool on a rack before removing from pan and serving.
On New Year's Eve, the father of the family cuts into this rich and aromatic cake, which has the year written in almonds on top and a lucky coin secreted inside. A piece is distributed to each family member, starting with the older ones, and whoever gets the coin is rewarded with a gift of money and starts the year with an advantage.

Monet's Mushrooms

1 pound mushrooms
4 tbp olive oil
2 garlic cloves
4 sprigs of parsley
1/2 tsp salt
1/2 tsp pepper

Wipe mushrooms to clean. Remove and chop stems, leaving caps whole. Arrange stems in a shallow ovenproof dish and lay caps on top of them. Sprinkle with olive oil. Preheat oven to 325degrees . Bake the mushrooms for 20 minutes, or until the oil is transparent. Combine the garlic and parsley. Remove the mushrooms from the oven and sprinkle the mixture over them. Season with salt and pepper. Return the mushrooms to the oven and bake for another 20 minutes, basting at least twice with the liquid in the dish.

Tarte Tatin (Upside Down Apple Tart)

2 cups of flour
5 tbs confectioner's sugar
1/8 tsp salt
1 egg yolk
1 cup unsalted butter, cut into pieces
6 dessert apples, peeled and sliced

Pour flour into a bowl, make a well in the center and in it put half the sugar, the salt, the egg yolk and 1/2 cup warm water. Mix well, then add half the butter. Mix the dough until smooth, then roll it out into a rectangle. Fold up the rectangle, by folding one third toward the center, then folding the remaining third over the top of the folded part. Cover with a damp cloth and let rest for 1 hour. Roll out dough again into a circle 1/4 in thick.
Preheat the oven to 400 degrees. Arrange the apple slices in a deep pie dish. Add the rest of the butter, and sprinkle with the rest of the sugar. Cover with the dough. Bake for 45 minutes. Turn the tart out onto a plate so that the pastry is on top.

Feta Cheese Ball

1/2 cup coarsely chopped oil-packed drained sundried tomatoes
2 large cloves garlic, sliced
16 ounces cream cheese, softened
8 ounces crumbled feta cheese
1/4 teaspoon cayenne pepper, or more to taste
1 cup toasted pine nuts
Crostini or crackers

Combine green onions, sundried tomatoes and garlic in a food processor fitted with a metal blade. Pulse until tomatoes are very finely chopped. Add remaining ingredients e xcept pine nuts. Pulse until smooth. Spread into a bowl and chill for 1 hour.
Shape mixture into two balls and roll in the toasted pine nuts. Wrap in plastic wrap and refrigerate. Allow to come to room temperature for 30 minutes before serving.
Makes 2 small cheese balls.

Bacon Cheddar Cheese Ball

16 ounces cream cheese, softened
1/2 pound grated sharp Cheddar cheese
1/2 cup chopped green onions
6 slices bacon, cooked and crumbled
1 clove garlic, minced
3 tablespoons pimiento, minced
3 tablespoons minced fresh parsley
Combine all ingredients, mixing well. Form into a ball; cover with plastic film. Refrigerate overnight to allow flavors to blend.

Cranberry Blue Cheese Ball

4 ounces sharp white cheddar cheese , cut into cubes
1 (8 ounce) package low-fat cream cheese , softened
4 ounces crumbled blue cheese
1 (6 ounce) bag dried sweetened cranberries

Place cheddar cheese in the bowl of a food processor fitted with a metal blade. Pulse until cheese is coarsely chopped. Add remaining ingredients and process until well combined. Lay a large piece of plastic wrap on a flat surface. Scoop the cheese mixture out onto the plastic wrap, gather up the corners of the plastic wrap and form into a ball. Refrigerate overnight. Let sit out at room temperature 30 minutes before serving

Bacon Cheddar Cheese Ball

16 ounces cream cheese, softened
1/2 pound grated sharp Cheddar cheese
1/2 cup chopped green onions
6 slices bacon, cooked and crumbled
1 clove garlic, minced
3 tablespoons pimiento, minced
3 tablespoons minced fresh parsley

Combine all ingredients, mixing well. Form into a ball; cover with plastic film. Refrigerate overnight to allow flavors to blend.
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