By popular demand... (well at least two or three of us)... here it is:

THE RECIPE EXCHANGE

Here's your chance to share a favorite recipe, find something easy to cook tonight, maybe even Wow your M-I-L. Men, this means you too!

First - a request - anybody have a decent holiday cookie recipe? Something that kids could create would be awesome.

Here is a favorite recipe from our kitchen that has never failed. Quick, easy, and looks like it takes more effort than it does.

ROSEMARY SKEWERED SCALLOPS

1 and 1/2 lbs. sea scallops (about 24 - 30) (frozen is fine.)
24 - 30 FRESH Rosemary skewers
4 ozs. prosciutto, sliced paper thin
3 tablespoons extra-virgin olive oil
1 lemon, juiced
salt & pepper to taste

Preheat gas grill, or broiler in oven.
Rinse scallops under cold water, then drain and pat dry.
Strip bottom leaves off Rosemary sprigs. (You'll have what looks like a stick with leaves on the top part only).
Cut prosciutto into strips just wide enough to wrap around scallops.
Wrap a piece of prosciutto around each scallop and skewer it in place with the sharp (stick end)section of rosemary sprig. Repeat for all scallops.
Place scallops in a pan and drizzle w/ olive oil. Pour lemon juice over and season w/ S & P. Allow to marinate for only about 15 mins.

Oil the grill or broiler pan. Place skewered scallops on hot grate. Grill until just cooked, 2-3 mins on each side. Scallops are done when they are opaque white and start to feel firm. Do NOT overcook!! Serve immediately, with optional dipping sauce (yummy sweet/sour sauce) to follow. Makes 6 servings.

Enjoy!

Microwave Peanut Brittle
In a 1 ½-qt. casserole or 2 qt. Pyrex measuring cup, stir together: (To keep hot syrup from cracking bowl, let very hot water sit in it for several minutes.)
1 sup sugar
½ cup white corn syrup
Microwave on High for 4 minutes.
Stir in 1 cup roasted salted peanuts (with skins) and microwave at High for 3 to 5 minutes . (I do 3 ½ ) or until light brown.
Add 1 tsp butter and 1 tsp of vanilla and microwave on High for 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot.
Add 1 tsp. baking soda and gently stir until light and foamy.
Immediately pour mixture onto lightly greased cookie sheet Let cool, break into small pieces and store in airtight container.

I got distracted by a phone call last night and forgot to post the recipe for the drizzle/dipping sauce:

Whisk the following ingredients in a small bowl:
1 clove garlic
3 tsp. minced fresh gingerroot (you can but it in a tube in produce section)
1/2 c. chopped green onions
1/2 c. vegetable oil
1/4 c. balsamic vinegar
2 tsp. sugar

Drizzle sauce over hot scallops or place in a dish for dipping.


HelenBack, the peanut brittle is something the kids would enjoy. Thanks!

Anybody have a recipe for those Polish cookies (I think they are called Kolatches). Colatchkey? Can't spell it but want to bake it.....

Someone just sent me this recipe for a cake that sounds just like the one they sell at Starbucks:


MAPLE CAKE

2 sticks unsalted butter (plusmore for pan, room temperature)
2 and 1/2 cups all-purpose flour (spooned and leveled)plus more for pan
2 teas. baking powder
1/2 teas. baking soda
1/2 teas. salt
2/3 c. pure maple syrup
1/2 c. sugar
2 large eggs
1 teas. vanilla extract
3/4 c. sour cream

Preheat oven to 350. Butter and flour a 9-inch square cake pan, set aside.

Whisk together flour, baking powder, baking soda, and salt to combine, set aside.

In a large bowl, with electric mixer, beat butter, maple syrup, and sugar until Light and fluffy. Add eggs, one at a time, beating well aftrer each addition. Add vanilla.

With mixer on low speed, alternatley addflour mixture in 3 parts and sour cream in 2 parts. Transfer batter to prepared pan. Smooth top. Bake until a toothpick inserted in middle comes out clean - 35 to 40 minutes. Turn out of pan and cool completely on a rack, right side up.

Make maple glaze, and pour over cake, spreading to edges. Let sit for 15 mins before serving.

MAPLE GLAZE

Combine 1/3 c. pure maple syrup and 2 Tablespoons unsalted butter (melted). Sift in 1 to 1 and 1/2 c. confectioners sugar; whisk to combine. Pour over the cake and spread to edges.

**Just typing this recipe made want to RUN to the gym!

I had a great appetizer/ dessert at a party over the week end. The recipe was easy to make.

3-4# grapes (red, green, black)
8 oz cream cheese
8 oz sour cream
1 T vanilla
1/2 c sugar
1/2 c brown sugar

mix it all together before adding the grapes.

I'm going to make it this weekend for another party but I think I'm adding amaretto in place of the vanilla.

They had pecans on the side because some were allergic to nuts

M- How do you serve this? As a dip? In bowls? On crackers? Also, how many servings do you get from this recipe?

I put it in a big bowl. People just seem to like the grapes alone. I really can not think of amythign to serve with them. Maybe angel food cake? I just would have the nuts on the isde if anyone might be allergic. It can be used as an appetizer or a dessert.

Sorry, there were about 20 people at this party and nothing was left. 4# of grapes needed a good size bowl.

awesome cheap recipe. they are called DEER NUTS. teaspoon of peanut butter rounded into a little ball. bout the size of a eyeball. dunk em in that stuff that turns hard over ice cream with a nice toothpick in the middle! perfect treats for your holiday hoe down!

Isn't that Reeses Pieces ?

Does anyone have a good fondue recipe?

Not sure if you want a cheese, dessert, or some other type of fondue, but I'm going to guess cheese. This recipe is fail-safe...I just served it for about the 10th time at a Progressive Dinner our neighborhood does annually in Saugatuck...enjoy!

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!