Monday, May 14, 2012

Girl's Night Out

"Thank you for coming to my house to cook with my friends and me. We had a fun “Girl’s Night Out”!! We especially liked the Filo Spinach Pie and the Chocolate Soufflé. The group didn’t have a lot of experience working with filo dough or making soufflé’s so that was most beneficial. I served some of the leftovers to company that came the following night and they enjoyed the Spinach Pie, Crab Rangoons, Nutella Rangoons and the Shortcut Cannolis very much. This proves that everything can be made in advance if you are entertaining and don’t want to be stuck in the kitchen"
Jennifer T, Bellingham, Massachusetts

Saturday, May 12, 2012

Bachelorette party

Meghan and her friends had fun had cooking dinner at her bachelorette party.
Caitlin B., Carlsle, Massachusetts

Friday, May 11, 2012

Kid's cooking birthday party

"Thank you so much. Keeping the attention of ten, 10 year old girls for two hours is not an easy task! But you did it with ease and all the girls really had an amazing time from start to finish. All of Maeve's friends are still talking about the party and how much fun they had, and how much they learned! Each girl made sure they had their menu when leaving, and I am sure will be making the taco salad and the whoopie pies again. Also, as an aside, thanks for the cookbook. For Mother's Day Maeve baked Mary your "Apple Crumb Pie" (with only a little help from Dad) - it was quite easy, and it was a huge hit! Thanks again Ellie"
Jeff D., Milton, Massachusetts

Tuesday, May 1, 2012

Dried Cherry Scones

2 C flour
1/3 C sugar
1½ tsp baking powder
1/2 tsp baking soda
6 T chilled butter, cut into small pieces
2/3 C dried cherries
1/2 C buttermilk or yogurt
1 tsp vanilla
1 egg

Sift dry ingredients into a large bowl. Cut the butter into the flour mixture using a pastry blender or fork until the mixture resembles coarse crumbs. Stir in remaining ingredients just until it forms a soft dough. Do not over mix. Shape the dough into an 8-inch circle on an ungreased cookie sheet. With a serrated knife, cut into 8 wedges. Bake at 400o for 15 to 16 minutes, or until a toothpick, inserted in the center of the scones, comes out clean. Cool slightly before serving.
                       ..............         .....            ........Yield: 6 scones
Hint: These freeze well.