April Eats

This month's meeting was once again delicious. To go along with Lynne's bread, everyone brought spreads and mocktails and other refreshing drinks. AND THE WINNER'S ARE...

In our spread category:

Kristina took home 1st for her Jalapeno Popper Spread.

Tasty, with a kick.

2nd place to Jessica with her Raspberry Honey Butter.

YUM.

And for our mocktails and drinks:

Heather's 1st place refreshing Homemade Lemonade and Limeade made us crave summer in a serious way.

And Debbie's Virgin Pina Colada's tasted as good as they looked! (We WILL get a real picture of those soon!)

Thanks to everyone for making the evening a success!

All About Boule Bread

As a result of the popularity of her dish last month, Lynne was kind enough to teach all of us this month how to make her Boule Bread recipe.

The process behind the bread's success is found in the book,

Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francios.

From what we saw last night, the 5 minutes a day claim is completely true!

Also, for those of you who were interested in the Dough Rising Bucket Lynne used, you can find the details here.

And if you are looking for a pizza peel, look no farther than here.

Thanks Lynne!

Homemade Lemonade & Limeade

Made by: Heather

1 1/2 cups sugar

1 1/2 cups boiling water

6-8 lemons or limes (about 1 1/2 cups of juice) plus 1 lemon or lime for slices to garnish

6 cups cold water

Optional: fresh mint leaves for garnishing

1. Pour boiling water over sugar until dissolved. Set aside.

2. Juice lemons and strain out seeds and pulp.

3. Combine sugar/water mixture with lemon juice and additional water.

4. Add ice and lemon slices.

5. Serve.

* To make limeade, substitute limes for lemons.

Virgin Pina Colada

Made by: Debbie

7 oz. pineapple juice

2 oz. coconut cream

1 cup crushed ice

Blend at a high speed. Garnish with a maraschino cherry.

Sparkling Punch

Made by: Maria

2 lemons

3 large oranges

1 (6 oz) can frozen lemonade concentrate

1 liter club soda

2 bottles sparkling apple cider

1 Tbsp white sugar

2 trays ice cubes

Thinly slice the lemons and oranges and place in a large punch bowl. Pour in the thawed lemonade. Stir in the club soda and sparkling apple cider. Add sugar to taste and then add ice.

Mock Champagne

Made by: Debbie

1- 2 liter bottle GingerAle

1 - 46 oz can pineapple juice

1 - 64 oz bottle white grape juice

Combine.

Serves 40.

Tornado Twist

Made by: Joni

12 oz. cranberry-raspberry juice

12 oz. lemon-lime soda

Mix together and serve over ice.

Kathy's Raspberry Sparkler

Made by: Kathy

1 bottle sparking white grape juice

1-2 Tbsp. raspberry syrup

1 Tbsp. blackberry syrup

Combine ingredients. Add ice as desired and garnish with fresh raspberries.

Jalapeno Popper Spread

Made by: Kristina

2 (8 oz) packages cream cheese, softened

1 cup mayonnaise

1 (4 oz) can chopped green chilies, drained

2 oz. canned diced jalapeno peppers, drained

1 cup grated Parmesan cheese

1/2 cup panko

Stir together cream cheese and mayonnaise in a bowl until smooth. Stir in chilies and peppers. Pour mixture into oven safe dish and sprinkle with parmesan cheese and panko. Bake in 350 degree oven until warm throughout (about 15 minutes).

The Inn at Temple Square's Raspberry Honey Butter

Made by: Jessica

2 sticks of butter (softened)

4 oz. honey

4 oz. good quality raspberry preserves

1/2 tsp vanilla

In a large mixing bowl, use an electric mixer to whip the butter until it's light and fluffy. Slowly add the honey while mixing. Add the raspberry preserves and vanilla. Continue to whip until completely mixed. Enjoy!

Strawberry & Blackberry Spread

Made by: Juying

1 (8 oz) package cream cheese, softened

2 Tbsp confectioners' sugar

1 cup fresh strawberries, hulled

1/2 cup fresh blackberries

Combine the cream cheese, sugar and berries in a blender until smooth and well blended. Use immediately or refrigerate until needed.

Dried Beef Cheese Spread

Made by: Shannon

3 (8 0z) packages cream cheese, softened

2 1/2 tsp lemon juice

1 1/2 tsp garlic powder

1 (4 oz) jar dried beef, finely chopped

4 green onions, chopped

Beat the cream cheese, lemon juice and garlic powder until smooth. Beat in beef and onions. Serve with crackers.

Honey Butter

Made by: Marné

1/2 cup butter

1/4 tsp vanilla

1/2 cup honey

Whip softened butter. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup. (from the Lion House Classics Cookbook)

Feta & Walnut Cheese Spread

Made by: Michelle

2 pkg. Cream Cheese (8 oz)

2 pkg. Feta Cheese, crumbled (5 oz)

1/4 cup green onions, sliced

1/4 cup red pepper, finely chopped

1/4 cup walnuts, finely chopped

Beat cream cheese and feta cheese with mixer until well blended. Add remaining ingredients; mix well. Cover. Refrigerate several hours or until chilled. Makes 3 1/2 cups or 27 servings, about 2 Tbsp. each.