FEATURED Recipe

In this section we will be featuring recipes shared by participants of the Adult Recipe Club.

Each month, one recipe will be picked randomly and shared with those cannot make the meetings or simply those looking for something new.

* Recipes may be shared from publications, online cooking sites, etc. Proper credit will be granted to the best of our knowledge.

SEPTEMBER: Let’s Get Corny!

This recipe was shared by participant Jan P. An end of summer recipe using corn syrup to make these Tiny Lemon Sticky Buns a delight to those who tried them. Check the recipe below.

Tiny Lemon Sticky Buns

Ingredients:

  • 4 1/2 to 5 1/2 cups of flour
  • 1 1/2 cup of sugar
  • 2 Pkgs. Yeast (4 1/2 tsps)
  • 3/4 cup of milk
  • 1/2 cup of water
  • 1/2 cup of butter or margarine
  • 1 egg
  • 1/2 tsp of nutmeg

In a large bowl thoroughly mix 1 1/2 cups of flour, 1/2 cup of sugar, salt, and dry yeast.

Combine milk, water and butter in a saucepan. Heat over low heat until liquids are warm (butter need not melt). Gradually add to dry ingredients and beat ingredients at medium speed of electric mixer. Add egg and 1/2 cup of flour to make a thick batter. Beat at high speed for two minutes. Stir in enough flour to make soft dough. Turn out onto lightly floured board; kneel until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Prepare lemon topping (recipe below) and pour into 3 greased 9-inch cake pans.

Combine remaining 1 cup of sugar and nutmeg.

Punch down dough, turn onto a lightly greased surface. Divide in to three equal pieces. Roll each piece into a 20×8 inches rectangle. Brush with melted butter and sprinkle with 1/3 cup of sugar and nutmeg mixture. Roll up from long side as for jelly roll. Seal edges firmly. Cut into 1-inch slices. Place cut side up, in prepared pans. Cover; let rise in a warm place, free from drafts until doubled in bulk, about 1 hour.

Bake in a moderate oven (350 degrees) for 20-25 minutes, or until done. Invert buns onto plates to cool. Lemont Topping.

Combine 1 1/2 cups of sugar, 1/2 cup of butter or margarine, 1/2 cup light corn syrup, and 1/4 cup lemon juice in a saucepan. Bring to a boil. Cook minutes stirring constantly.

 

AUGUST: EGGPLANTS

This recipe was shared by participant Jan P., who delighted us with a Sausage-Stuffed Eggplant dish from a recipe by Tany Belt at Allrecipes.com.

The recipe as follows:

Sausage-Stuffed Eggplant

  • Prep:

  • Cook:

  • Ready In:

Recipe By:Tanya Belt

Ingredients

  • 1 (1 1/2 pound) eggplant, halved lengthwise
  • 1 tablespoon olive oil
  • 1/2 pound bulk Italian sausage
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried Italian seasoning
  • 1/8 teaspoon black pepper
  • 2 tablespoons dry bread crumbs
  • 2 cups spaghetti sauce, divided
  • 1 cup mozzarella cheese, divided
  • 1 egg, beaten

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
  3. Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
  4. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
  5. Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.