Here are the recipes demonstrated by Amy Openshaw and recipes for any of the refreshments we had there. More budget friendly recipes to follow in another post. Thanks to all who came, it was a fun evening.
Winter Salsa
-2 (16 oz.) cans diced tomatoes drained
-1/2 bell pepper
-1 jalapeno pepper seeded
-1/2 onion
-bunch of cilantro
-1 lime juiced
-2 teaspoons sugar
-1 teaspoon salt
-1/2 teaspoon ground cumin
Blend bell pepper, onion, and jalapeno together in a food processor until finely chopped. Add the tomatoes, cilantro, juice, and spices. Pulse a few times to incorporate all ingredients. It will keep in the fridge for 2 weeks.
Hot Fudge Sauce
-4 tablespoons cocoa
-4 tablespoons flour
-1 stick of butter
-2 cups sugar
-1 can evaporated milk or 1 cup milk
-1 teaspoon vanilla
Melt butter in a pan until lightly caramelized then take off the heat. Sift together sugar, flour, and cocoa then add to butter. It will be thick and crumbly, then add milk and stir until sugar is dissolved. Put back on the heat and stir until it thickens or boils about 3 minutes. Add the vanilla at the very end. Keeps well in the fridge for several weeks and can be reheated.
Cornbread
Still to come
Black Bean Salsa
-1 can black beans drained and rinsed
-2 medium tomatoes diced
-1 orange pepper seeded and diced
-1 jalapeno chopped fine
-bunch of cilantro chopped
-1 can white shoe peg corn drained
-1/4 cup red onion
Dressing
-1/4 cup extra virgin olive oil
-juice of 3 limes
-1 teaspoon dried cumin
-1/2 teaspoon salt
Cut up all the vegetables then add the beans and corn, stir together and chill in the refrigerator up to a day in advance. Make the dressing but do not add until an hour before serving. This salsa goes well on taco salad, quesadillas, and pork burritos.
Oatmeal bread
Can be found here I made it according to the recipe but used 10oz of water with 1 1/2 tablespoons of dry milk. I also used 2 cups bread flour and 1 cup whole wheat flour.
Oatmeal chocolate chip cookies
Can be found here courtesy of Kristen Tutt. For that particular batch I used 1 1/2 cups flour and 1 1/2 cups of oats.
