Past Recipes of the Month
Cindy's Easy Pickles
Ingredients :
3 large cucumbers, thinly sliced
1 onion thinly sliced
1 small red pepper, thinly sliced
1 cup cider vinegar
1 Cup sugar
1 teas. salt
1 teas. mustard seeds
1/2 teas. celery seeds
1/2 teas. ground tumeric
Mix first 3 ingredients and place in pottery bowl or canning jars. Boil next 6 ingredients just until the sugar is diluted. Pour syrup over cucumber mixture,place in refrigerator and enjoy. They won't last long, they are so good ! Save the syrup and keep adding more cucumbers, peppers, or whatever your garden provides. These pickles are very crisp and a food processor makes the work easy !
1/2 teas. celery seeds
1/2 teas. ground tumeric
Mix first 3 ingredients and place in pottery bowl or canning jars. Boil next 6 ingredients just until the sugar is diluted. Pour syrup over cucumber mixture,place in refrigerator and enjoy. They won't last long, they are so good ! Save the syrup and keep adding more cucumbers, peppers, or whatever your garden provides. These pickles are very crisp and a food processor makes the work easy !
Cindy's Easy Pickles
Ingredients :
3 large cucumbers, thinly sliced
1 onion thinly sliced
1 small red pepper, thinly sliced
1 cup cider vinegar
1 Cup sugar
1 teas. salt
1 teas. mustard seeds
1/2 teas. celery seeds
1/2 teas. ground tumeric
Mix first 3 ingredients and place in pottery bowl or canning jars. Boil next 6 ingredients just until the sugar is diluted. Pour syrup over cucumber mixture,place in refrigerator and enjoy. They won't last long, they are so good ! Save the syrup and keep adding more cucumbers, peppers, or whatever your garden provides. These pickles are very crisp and a food processor makes the work easy !
Cindy's Easy Pickles
Ingredients :
3 large cucumbers, thinly sliced
1 onion thinly sliced
1 small red pepper, thinly sliced
1 cup cider vinegar
1 Cup sugar
1 teas. salt
1 teas. mustard seeds
1/2 teas. celery seeds
1/2 teas. ground tumeric
Hickory Flat Pottery Garlic Roaster
Cut off tops of 4 Garlic Bulbs and place in HFP Roaster. Drizzle 2 Tablespoons (or more) Olive Oil over garlic. Sprinkle Rosemary, Basil, Oregano, or other herbs on top. Place in cold oven and Bake at 400 degrees for 1 hour. Spread garlic on fresh bread. ( see my french bread recipe) Enjoy ! CindyHickory Flat Pottery Garlic Roaster
Place in cold oven and Bake at 400 degrees for 1 hour. Spread garlic on fresh bread. ( see my french bread recipe) Enjoy ! CindyHickory Flat Pottery Garlic Roaster
Garlic and Olive Oil Dip
I hope to upload a picture of this in a few days but in the meantime if you get my newsletter, you can see a picture. If not sign up for my newsletter on my websight- contact.
Use Hickory Flat Pottery Garlic and Olive Oil Dipping Tray. There is a raised spot in the middle perfect for shredding. Shred 1-2 cloves of garlic on the raised center. Pour Olive oil and herbs-basil,rosemary,oregano,etc. on top. Parm or Romano can be added. Dip fresh French Bread (see my recipe in past recipes) and enjoy. For an added treat, place the pot in the microwave for 10 seconds to warm the olive oil mixture.....Ummmmm...You can make a meal of it on a cold winters night!
Cindy
Hickory Flat Pottery Christmas Cookies
Ingredients:
1&1/2 C. butter
1 C. sugar
1 egg &1 T. milk
1 teas. vanilla & 1/2 teas. almond extract
3 &1/2 Cups Flour
1 teas. baking powder
sprinkles
Cream butter and sugar. Add egg, milk, and extracts.Beat well. Add flour and baking powder to mixture gradually making a smooth dough.Do not chill. Put dough in cookie press.Squirt and sprinkle.Bake 10-12 minutes at 375 degrees.or until lightly browned.Serve on Hickory Flat Pottery plate ! Enjoy!
Cindy
Delicious Apple Crumb Pie
Ingredients:
5-7 Tart Apples (5 Cups)
A 9inch unbaked pie shell
1/2 Cup Sugar
3/4 Teaspoon Cinnamon
1/3 Cup Sugar
3/4 Cup Flour
6 Tablespoons Butter
Slice Apples and place in pie shell
Mix 1/2 Cup Sugar with 3/4 teaspoon Cinnamon and sprinkle over apples
Mix 1/3 Cup Sugar, 3/4 Cup Flour and 6 Tablespoons Butter and spread over apples.
Bake in Hickory Flat Pottery Pie Baker at 400 degrees for 35 min or until done.
Do Not Preheat Oven
Fresh Tomatoes and Basil Pasta
Mix:
2 & 3/4 lbs. (or a bunch ! )freshly picked tomatoes, chopped
1/2 C. fresh shredded basil
1 & 1/2 teas. seat salt
1 large garlic clove, crushed and chopped
Let sit at room temperature 1-2 hours, stirring occasionally
Put in a large Hickory Flat Pottery bowl:
1 cup Ricotta Cheese, add enough cream or milk to make creamy
pepper and pinch or 2 of nutmeg
4 ozs. mozzarella( or 2 oz.mozzarella & 2 oz.fontina) shredded
Let get to room temperature or thereabouts
Cook 8 servings of Rotini Pasta, drain well and until steam stops.
Mix with cheese mixture
Serve on Hickory Flat Pasta Plates: Place a large spoonful of
cheese mixture on plate, top with tomato mixture, then a sprinkle of
freshly grated parmesan cheese.
Hints: This is a summer dish meant to be served at room temperature. Only use fresh rippened tomatoes ( from your garden if possible) No canned tomatoes....I can't say enough about using the freshest ingredients and no low fat cheeses either ! Iusually double all the ingredients except Rotini. Even if you have leftovers, its wonderful the next day.....and its nice to serve a Not Hot meal in August ! Recipe compliments of Dot Graham.
Enjoy! Cindy
Hickory Flat Pottery Roasted Chicken
Ingredients:
1 whole Chicken
1/2 cup beer, wine, broth
Hickory Flat Roasted Garlic Herb Mix
Small new red potatoes
Carrots
Onions
Red, Green,Yellow Peppers
Celery
Small rutabaga, peeled,cut into 3/4" wedges
Any other vegetables you have on hand.
Olive Oil, Salt, Pepper
All ingredients should be room temperature
Instructions:
Dry chicken and leave on counter for 1-2 hours or until room temperature.
Place liquid + 1/2 herb mix in center of HFP Chicken Roaster
Meanwhile, cut vegetables in wedges and toss in outside hollow of roaster with 2T olive oil + salt, pepper.
Place chicken in center over liquid/herb mix and sprinke generously with pepper and a little salt. Sprinkle the rest of herb mix over chicken and veges.
Place roaster in middle of oven, turn temp. to 350 degrees and cook for 1 hour.
Turn to 300 degrees and cook 30 minutes more or until done.
If chicken gets too brown, tent w/ aluminum foil.
When done, take chicken off roaster.
Use baster or spoon to siphon liquid/herb mix from center onto vegetables.
May be kept warm in oven until ready to eat.
As I've mentioned before I seldom follow a recipe exactly.I find "winging it" usually turns out fine and is much more fun!
Hickory Flat Pottery Curried Butternut Soup
Ingredients:
2 lb Butternut Squash, peeled, seeded, diced into 1/2 inch cubes
Olive Oil & Butter
Medium sized Onion, chopped
2 Teaspoons Curry Powder
1/4 Teaspoon Mustard Powder
1/4 Teaspoon Ground Ginger
4 Cups of Chicken Broth
1/2 Cup Sour Cream
1/4 Cup Chopped fresh Cilantro
Instructions:
Heat 1-2 Tablespoons of Olive Oil and 1 Teaspoon of Butter in large pan.
Add 1/2 cubed Butternut Squash and lightly brown then set aside.
Brown the rest of the Butternut Squash and set aside(key to the flavor of the soup so don't skip this step)
Add 1 Tablespoon of Olive Oil to the pan.
Add chopped Onions and saute untill softened then add spices.
Compine all ingredients except Cilantro and Sourcream, then simmer 40 minutes, or until squash is tender.
Blend in mixer untill spooth and add p to 1 Cup of water if too thick.
Pour in bowls and add dollops of Sourcream and Chopped Cilantro.
Serve with Hickory Flat Pottery French Flax Bread. Serves 4-6
Monkey Bread
Ingredients:
3 (10 ounce) packages refrigerated biscuit dough
3/4 cup white sugar
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup and 1 tablespoon butter,
Directions:
1. Do not preheat oven. Grease Hickory Flat Pottery Bunt Pan.
2. Mix sugar, cinnamon, nutmeg and cloves. Set aside.
3. Slice biscuits into quarters,then roll into balls. Drop biscuit balls into sugar and spice mixture. Place sugar and spice coated balls into prepared pottery.
4. Melt butter and mix together with the sugar and spice mixture. Pour 1/2 over monkey bread.Pour remaining over monkey bread when it is almost finished cooking.
5. Bake for 25 to 30 minutes @350 degrees. Cool monkey bread in pottery for 5 to 10 minutes.
6. Enjoy !
Note: This Bundt Pottery is similar to my Hickory Flat Pottery Roll Baker, except twice as large. You can also use the Roll Baker recipe with it, just double the recipe. I rarely ever follow a recipe exactly, so change it as you will. As always, Thank You for your appreciation of my potter! Cindy
Check back next month for another great recipe.
Click here for our past Recipes
French Flax Bread
Mix: 2 packages of yeast,2 Cups of warm water, and 2 teaspoons sugar.
Let set 5 minutes or until mixture bubbles .
Add: 4 Cups of white flour, 1 Cup whole wheat four, 2 Tablespoon flax seeds, 3 teaspoons of salt.
Coat separate large bowl with 2-4 Tablespoons of olive oil.
Put mixture in bowl and knead.
Cover and set in warm place until doubled - 1 hour.
Put 1-2 Tablespoons of olive oil on counter, add mixture, knead, and roll out to 10"x10".
Roll up, jelly roll fashion tightly.
Place on greased pan (or french bread pan).
Let rise for 1 hour.
Bake at 400 degrees for 20 min.
French Bread
Mix: 2 packages of yeast,2 Cups of warm water, and 2 teaspoons sugar.
Let set 5 minutes or until mixture bubbles .
Add: 5 Cups of flour, 3 teaspoons of salt.
Coat separate large bowl with 2-4 Tablespoons of olive oil.
Put mixture in bowl and knead.
Cover and set in warm place until doubled - 1 hour.
Put 1-2 Tablespoons of olive oil on counter, add mixture, knead, and roll out to 10"x10".
Roll up, jelly roll fashion tightly.
Place on greased pan (or french bread pan).
Let rise for 1 hour.
Bake at 400 degrees for 20 min.
Vegetable Clam Chowder
Fry ¼-½Lb Bacon and set aside.
In the same pan, sauté ½ Cup chopped Sweet Onions
Add 1 & ½ Cup cubed raw Potatoes (unpeeled)
½ Cup chopped Celery
1 Cup chopped Carrots
1 Cup boiling water
Simmer until tender
Add 1 10oz package of frozen chopped Broccoli
Bring to boil
Add ¼Cup Flour
1 qt Milk
2 Teaspoons Salt
1 Cup Chedder Cheese
2 cans of whole Baby Clams
Simmer until done. Spoon into Hickory Flat Pottery soup bowls and sprinkle with Bacon.
Corn Chowder
Fry 1/2 Lb Bacon and set aside.
Add the following to the Bacon Grease and sauté
½ Cup Chopped Sweet Onion
½ Cup Chopped Celery
¼ Cup Chopped Green Pepper
Add the following and simmer until tender
6 small red potatoes, cubed with the skin on 2 cans of undrained corn
Add 4 Cups of Half/Half or Milk and mix in 2 Tablespoons of Flour and heat.
Serve in Hickory Flat Pottery soup bowls and add Bacon and a dollop of Sour Cream.
This recipe is better when Green Peppers, Cilantro, Hot Sauce, Tumeric, Pimento, Cheese or whatever you have on hand.
Arden's Peach Buckle
1. Slice 4 Peaches (skin on) and place in Hickory Flat Pottery Pie Dish.
2. Sprinkle 2 Teaspoons of Lime Juice and 4 Teaspoons of Water over Peaches.
3. Mix and spread the following over Peach Mixture
o 1 Stick of Butter
o 1/2 Cup Flour
o 1/2 Cup Old Fashioned Oats
o 1/8 Teaspoon Cloves
o 1/2 Teaspoon Cinnamon
o 1/4 Teaspoon Nutmeg
o 1/4 Teaspoon Salt
o 1/2 Cup Flour
o 1/2 Cup Old Fashioned Oats
o 1/8 Teaspoon Cloves
o 1/2 Teaspoon Cinnamon
o 1/4 Teaspoon Nutmeg
o 1/4 Teaspoon Salt
4. Place in cold oven and heat to 350 degrees
5. Bake for 45 Minutes and Enjoy!Delicious Apple Crumb Pie
Ingredients:
5-7 Tart Apples (5 Cups)
A 9inch unbaked pie shell
1/2 Cup Sugar
3/4 Teaspoon Cinnamon
1/3 Cup Sugar
3/4 Cup Flour
6 Tablespoons Butter
Slice Apples and place in pie shellA 9inch unbaked pie shell
1/2 Cup Sugar
3/4 Teaspoon Cinnamon
1/3 Cup Sugar
3/4 Cup Flour
6 Tablespoons Butter
Mix 1/2 Cup Sugar with 3/4 teaspoon Cinnamon and sprinkle over apples
Mix 1/3 Cup Sugar, 3/4 Cup Flour and 6 Tablespoons Butter and spread over apples.
Bake in Hickory Flat Pottery Pie Baker at 400 degrees for 35 min or until done.
Do Not Preheat Oven
5 Minute Chocolate Mug Cake
Ingredients:
4 Tablespoons Flour
4 Tablespoons Sugar
2 Tablespoons Cocoa
1 Egg
3 Tablespoons Milk
3 Tablespoons Oil
3 Tablespoons Chocolate Chips
1 Splash Vanilla Extract
1 Large Hickory Flat Pottery Mug
1. Add dry ingredients to mug and mix well.4 Tablespoons Sugar
2 Tablespoons Cocoa
1 Egg
3 Tablespoons Milk
3 Tablespoons Oil
3 Tablespoons Chocolate Chips
1 Splash Vanilla Extract
1 Large Hickory Flat Pottery Mug
2. Add egg and mix with dry ingredients
3. Add milk and oil and mix well
4. Add Chocolate chips and vanilla extract
5. Microwave mug for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed.
Allow to cool, and tip onto plate, or eat right from the mug.
Vanilla Biscotti
Ingredients:
2&3/4 C. flour
1&1/2 C.sugar
1&1/2 t. baking powder
1 t. salt
2 eggs
2 egg yolks
2 t. vanilla
6 T. butter,melted
Lightly grease cookie sheet, set aside. Oven-325 degrees. In bowl combine first 4 ingredients.Make a well in the center of mixture.Place eggs and egg yolks and stir. Add melted butter and vanilla. Stir until dough forms ball. Divide into 2 portions.On a slightly floured surface, shape each portion into a 12"X 3" loaf.Flatten slightly. Bake for 25-30 min.or until firm and lightly browned.Cool on cookie sheet 15 min. With sharp knife,cut loaves into 3/4" slices diagonally.Place slices on cookie sheet. Bake for 10 min. Turn slices. Bake for 10-15 min. or until crisp and dry. Cool and store in pottery cookie jar.
Bittersweet Chocolate Biscotti
ingredients:
1/3 C. butter softened
2/3 C.packed brown sugar
2 t. baking powder
1/2 t. salt
2 eggs
1/4 C. unsweetened cocoa powder
1&2/3 C. flour
1 C. sliced almonds
4 oz. dark chocolate,coarsely chopped
2 t. shortening
Lightly grease cookie sheet., Oven- 375 degrees. In bowl beat butter. Add next 3 ingredients and beat. Beat in eggs and cocoa. Beat in as much flour as you can. Beat in remaining flour with wooden spoon. Add nuts and 4 oz dark chocolate.Divide dough as in recipe above.(loaves will be smaller) Bake for 20-25 min. or until toothpick comes out clean. Cool for 45 min. Preheat oven to 325 degrees, slice and place on cookie sheet as above.Bake for 8 min.Turn over and bake additional 8 min.Cool.
In microwave combine last 2 ingredients at 50% power for 1 min. until melted. Dip end of each biscotti in melted mixture. Place on wax paper to cool. Store in pottery jar.
Biscotti is seldom eaten alone. It is meant to be dipped in hot coffee,hot chocolate or sometimes tea.
Enjoy!
Cindy
Spinach Salad
Ingredients:
1/4 C. wine vinegar
2 T. Soy Sauce
1 t. dry mustard
1 t. pepper
1 t. sugar
1 t. curry powder
1 clove garlic
2/3 C. vegetable oil
1 bag baby spinach for 4
bacon cooked and crumbled
2 hard boiled eggs
freshly grated parmesan cheese
In blender or food processor mix first 7 ingredients. Add vegetable oil gradually. Transfer to Hickory Flat Pottery Wisk Bowl. Arrange spinach, bacon, crumbled egg, and parm on pottery plates and serve. Pass the dressing and enjoy ! Dressing, bacon, and eggs can all be fixed ahead of time but prepare plates just before serving. This is my favorite spinach salad dressing and is especially good in the spring with fresh young spinach. Toasted pecans, slivered almonds, grilled chicken,etc. can also be added.