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Calling All Cooks!

02/28/2009 04:00PM ● Published by Super Admin

Crab Puffs
by Lynn Machon

2 cans Geisha crab meat
1/2 cup celery, chopped
16 ounces cream cheese, softened
2 tsp. Worcestershire sauce
1 tbsp. lemon juice
1 lb. extra sharp Cheddar cheese, grated
1 tbsp. grated onion
1 tbsp. butter
1 tsp. baking powder
2 eggs
Salt (optional)
1 loaf soft white bread, sliced

Cream together cheeses, butter and eggs. Mix in Worcestershire and lemon juice, baking powder, onion and salt. Add crab and celery, mix to blend. Refrigerate. Cut bread into one-and-a-half-inch rounds (or use cookie cutters, shape of choice). Spread one tablespoon of crab mixture onto each bread round (should be piled fairly high). Arrange on baking sheets and freeze overnight. Bake directly from the freezer in a 400-degree oven for 10-12 minutes. Makes 4-5 dozen puffs as listed.

Sticky Toffee Pudding
by Greg Walker

Pudding
1/2 cup chopped dates
7 ounces hot water
1 tsp. baking soda
2/3 cup super fine sugar
2 eggs
3/4 cup self-rising flour

Sauce
1/3 cup butter
3/4 cup brown sugar
1/2 cup heavy whipping cream

Preheat oven to 350 degrees. Mix dates, baking soda and water; allow to soak. Cream butter and sugar, then slowly add one egg at a time to emulsify. Slowly add the date mixture and combine thoroughly. Incorporate the flour and mix for a few minutes to aerate the mixture (this will create a lighter pudding). Pour into a greased rectangular baking pan and cook for 35-40 minutes. For the toffee sauce, melt butter in a heavy pan; add brown sugar and stir. Add the heavy cream and bring to a boil. Serve over warm pudding accompanied by vanilla ice cream, if desired.

Fat’s Asian Punch
by Fat's Asia Bistro

Boggles, bewilders, and bedazzles all of the senses using Absolut Citron & Mandarin Vodka. This tropical delight has traveled far to bring your ultimate satisfaction.

3/4 ounce Absolut Mandarin
3/4 ounce Absolut Citron
1/2 ounce Amaretto
1/4 ounce grapefruit juice
1/4 ounce Grenadine

Top off drink with Sierra Mist and serve with umbrella.



For more of our featured recipes from this month's cover story be sure to pick up this month's copy of Style-Folsom El Dorado Hills.
Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email info@sierrastyle.com, or call 916-988-9888.

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