5 Tutti-Frutti Retro Pie Recipes from the Thrifty ’50s

Two years before Dorothy LaBostrie and Little Richard gave us the song, “Tutti Frutti” was just a humble pie filling published to help shoo away readers’ winter blues.

Today, we’re adding a level of time travel to the mix. Bake any of these 1950s pie fillings in a 21st-century pie crust while dancing to versions of “Tutti Frutti” released in the decades between recipes: Elvis Presley (1956), The Jesters (1960), Marc Bolan, Elton John & Ringo Starr (1972), Queen (1986), Alvin and the Chipmunks (1991), Little Richard (Little Richard film, 2000), and Buckwheat Zydeco (2013).

Sunshine Fillings for Winter Pies

Originally published in The Country Gentleman, January 1, 1953

Take your pick from the luscious pies pictured here. Lemon, orange, or grapefruit makes each one a fresh flavor treat.

Double Lemon Pie

• 2/3 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 egg yolk
• 1 cup scalded cream
• 1 package unflavored gelatin (2 1/2 teaspoons)
• 1/4 cup cold water
• 1/2 cup lemon juice
• grated rind of 1 lemon
• 1/2 teaspoon vanilla
• 1 baked 9-inch pastry shell

Combine sugar, flour, salt, and egg yolk. Add to scalded cream in top of double boiler. Cook until thick, stirring well. Dissolve gelatin in cold water. Add to hot mixture. Cool. When mixture jells, add lemon juice, rind, and vanilla. Beat egg whites until stiff. Fold into filling. Pile into pastry shell. Chill.

• 3/4 cup sugar
• 3 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3/4 cup water
• juice of 1 lemon
• grated rind of 1 lemon
• 1 egg yolk
• 2 tablespoons butter

Combine all ingredients except egg and butter. Cook and stir until thick. Pour a little over beaten egg yolk. Return to hot mixture. Cook 5 minutes. Add butter. Cool and spread over filling.

Apricot-Orange Marmalade Pie

• 3 cups cooked, unsweetened dried apricots (or canned apricots)
• 1 cup orange marmalade
• 1/4 cup apricot juice
• 1 tablespoon quick-cooking tapioca
• 1/8 tablespoon salt
• pastry for 9-inch pie

Drain apricots. Combine marmalade, juice, tapioca and salt. Pour over apricots and mix. Pour into unbaked pie shell. Top with lattice. Bake in hot oven (425° F) 10 minutes. Reduce heat to 350° F and bake 30 minutes.

 

Orange-Raisin Pie

• 2 cups seedless raisins
• 3 tablespoons lemon juice
• 3/4 cup sugar
• 1/2 cup water
• 2 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1 1/2 cups orange sections
• pastry for 2-crust pie

Mix raisins, lemon juice, sugar, and water in a saucepan. Simmer slowly for 15 minutes, or until raisins are plump. Melt butter. Add flour and salt, beating until smooth. Gradually add some of the hot juice from the raisin mixture to the flour, stirring until smooth. Pour into raisin mixture, and cook until thickened. Add orange sections. Pour into pastry-lined 9-inch pie pan. Top with pastry and brush with milk. Bake in a hot oven (425°F) 10 minutes. Reduce temperature to 350° F and bake 25 to 30 minutes.

Orange-Cake Pie

• 1/3 cup butter
• 3/4 cup sugar
• 1 1/2 tablespoons grated orange rind
• 3 eggs, separated
• 1/3 cup orange juice
• 3 tablespoons lemon juice
• 3/4 cup sifted flour
• 1/4 teaspoon soda
• 1/2 teaspoon salt
• 1/2 cup light cream
• 1/4 teaspoon cream of tartar
• 1 lightly baked 9-inch pie shell

Cream butter and sugar together. Add orange rind and egg yolks, beating well. Add orange and lemon juice, flour, soda, and salt, beating until smooth. Add cream, mixing thoroughly. Beat egg whites and cream of tartar together until stiff peaks are formed. Carefully fold egg whites into flour mixture. Pour into pie shell. Bake in a slow oven (325° F) 40 minutes, or until firm.

Tutti-Frutti Pie

• 1 cup grapefruit sections
• 1 1/2 cups orange sections
• 1/2 cup crushed pineapple
• 1 medium banana, sliced
• 1/2 cup maraschino cherries, halved
• 2/3 cup sugar
• 3 tablespoons quick-cooking tapioca
• 1/4 teaspoon salt
• pastry for 9-inch pie

Combine all ingredients except pastry and butter. Pour into unbaked pie shell. Dot with butter. Top with pastry. Bake in hot oven (425° F) 10 minutes. Reduce heat to 350° F. Bake 40 minutes.

 

Shake Up Your Thanksgiving Dinner

If you’re tired of your same old stuffing recipe, need a new twist on turkey, or want to get more creative than slicing canned cranberry sauce, then take a look at these fall-flavored recipes we’ve curated from our archive.

You can also sprinkle some history into your Thanksgiving traditions with Harry Truman’s ham recipe and Norman Rockwell’s oatmeal cookie recipe. We found the ham recipe tucked in the September 22, 1945, issue of the Post. While President Truman gets the headline, a closer read reveals it to be Mrs. Truman’s recipe.

“Spiced” Cider
By Post Editors
Published October 20, 2009

• 1.5 part Tuaca or Frangelica
• 1 part apple cider
• Garnish with whipped cream and cinnamon

For party-sized batch:

• 1 (750ml) bottle Tuaca (can replace with Frangelica)
• 1 pint apple cider
• 4 cinnamon sticks

Mix together and serve with whipped cream.

Curry Deviled Eggs
By Heather Ray
Published June 25, 2010

Makes 12 servings (2 halves per person)

• 12 large eggs, hard-boiled
• 1/2 cup nonfat, plain Greek yogurt
• 2 teaspoons curry powder
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 2 tablespoons green onion, finely chopped
• 2 tablespoons celery, finely chopped
• 1/2 teaspoon lemon juice
• Salt and pepper, to taste

When cool, peel shells from hard-boiled eggs. Carefully cut each egg in half, lengthwise. Gently scoop out yolks and place in bowl. Add all remaining ingredients and mash together. Taste for seasoning and adjust accordingly. Using a pastry bag or spoon, fill each egg white with mixture. Refrigerate until ready to serve.

Harry Truman’s Baked Ham
By Martha Ellyn Slayback
Published September 22, 1945

Put ham in covered pan half full of water and boil two hours. Pour off some of the water, add a quart of pineapple juice and put in medium hot stove to bake. Bake about an hour; then remove from oven, take off top skin and cover ham with a thick layer of brown sugar to which prepared mustard has been added. Stick thickly with whole cloves, return to oven and bake until done—about two hours. During the final fifteen minutes of baking, put pineapple slices into the pan, and garnish the ham with the pineapple before serving.

Emeril Lagasse’s Turkey Roulade with Peach and Sage Gravy
By Emeril Lagasse
In Issue November/December 2012
(Makes 6 to 8 servings)

Ingredients

• 4 quarts water
• 1 cup packed light or dark brown sugar
• ¾ cup kosher salt, plus more for seasoning roulade
• 1 7-pound whole turkey breast, skin on, deboned
• 4 cups coarse fresh breadcrumbs (from a loaf of French or Italian bread)
• 8 ounces bacon, chopped and cooked until crisp, fat reserved (or substitute olive oil)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped garlic
• ½ cup chopped fresh parsley
• 1 teaspoon Emeril’s Original Essence or Creole Seasoning, plus more for seasoning roulade
• ¼ cup olive oil
• Freshly ground black pepper
• Peach and Sage Gravy (Click here for recipe.)

Directions

1. Combine water, brown sugar, and salt in 2-gallon or larger stockpot, and whisk until sugar and salt have dissolved. Place turkey breast in stockpot and refrigerate for 8 hours.
2. Remove turkey breast from brine, and pat dry with paper towels. (At this point you can proceed with recipe or refrigerate turkey up to 1 day until ready to cook.)
3. Preheat oven to 350° F.
4. Cut three lengths of kitchen twine to 32 inches, and lay across cutting board. Making sure skin is pulled down to cover as much of breast meat as possible, lay turkey breast, skin side down, on top of strings. Cover turkey with parchment paper or plastic wrap, and pound with heavy mallet or bottom of cast-iron skillet until thickest part of breast is no more than 2 inches thick.
5. In large mixing bowl, use rubber spatula to combine breadcrumbs, bacon, ¼ cup reserved bacon fat, butter, garlic, parsley, and Original Essence or other seasoning.
6. Lightly season turkey breast with Original Essence. Pack stuffing mixture tightly into 1-cup measure, and then empty stuffing onto middle of breast. Repeat two more times. Roll breast up as tightly as you can to form a cylinder, and use twine to tie breast together in three places. Snip off extra length of twine. (You can also tie twine vertically around breast, tucking in flaps at ends, if necessary to keep stuffing inside.) Brush olive oil all over roulade, and season lightly with Original Essence, kosher salt, and pepper.
7. Heat large skillet or ovenproof roasting pan over medium-high heat. When hot, place turkey roulade into pan and sear until golden brown on all sides. Transfer pan to preheated oven and cook uncovered until center reaches an internal temperature of 155° to 160°F when tested with instant-read thermometer, 60 to 90 minutes. Remove turkey from oven and let rest for 20 minutes before carving.
8. Remove strings and slice roulade crosswise into ½-inch-thick slices. Serve with Peach and Sage Gravy.

Peach and Sage Gravy
By Emeril Lagasse
Published October 17, 2012
(Makes about 3 cups)

Ingredients

• 2 tablespoons olive oil
• ¼ cup finely minced shallots
• 2 teaspoons minced garlic
• ½ cup white wine vinegar
• 4 cups turkey stock, chicken stock, or canned low-sodium chicken broth
• ¾ cup peach preserves
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• ⅟₃ cup fresh sage leaves

Directions

1. Set 2-quart saucepan over medium heat and add olive oil. Once oil is hot, add shallots and garlic and sauté, stirring often, until shallots are fragrant and lightly caramelized, about 1 minute.
2. Add white wine vinegar and cook until nearly completely reduced, about 1 minute.
3. Add stock and preserves, and raise heat to high. While stock is coming to boil, combine butter and flour in small bowl and, using back of spoon, blend to form smooth paste.
4. Add butter-flour paste to stock and use whisk to stir in, making sure it is well incorporated. Bring gravy to boil, season with salt and pepper, and reduce heat to simmer. Cook until gravy has reduced by one quarter, about 20 minutes.
5. Remove pan from heat and add sage leaves to gravy. Allow flavors to steep for about 3 minutes, and then strain gravy. Serve gravy with slices of turkey roulade (click here for recipe).

Walnut Mushroom Pâté

Makes 1 ¾ cups

Ingredients

• ½ cup chopped walnuts
• ¼ ounce dried porcini or wild mushrooms
• ⅓ cup hot tap water
• 8 ounce crimini mushrooms, stemmed and quartered
• 8 ounce white mushrooms, stemmed and quartered
• ½ cup coarsely chopped shallots
• 2 garlic cloves, coarsely chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon dried thyme
• 2 teaspoons reduced-sodium soy sauce
• Salt and freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley, for garnish

Directions

1. Preheat oven to 350°F.
2. Spread walnuts on baking sheet. Stir and toast 5 minutes, until nuts are colored and fragrant. Transfer nuts to plate, cool and set aside.
3. In small bowl, soak dried mushrooms in water until soft, 20–30 minutes. When soft, squeeze mushrooms until dry, catching liquid in small bowl. Strain liquid through paper coffee filter or fine strainer and set liquid aside. Coarsely chop soaked mushrooms and set aside.
4. In food processor, combine half fresh mushrooms with shallots, garlic, and half soaked wild mushrooms. Pulse to chop very fine, 20 times; take care not to overprocess. In large skillet, heat oil over medium-high heat. Add chopped mushroom mixture, mixing to combine with oil. In food processor, finely chop remaining fresh and soaked mushrooms, then add to pan. (Do not clean out food processor.) Cook until mushrooms look wet, 8-10 minutes, stirring often. Add thyme, soy sauce, and reserved mushroom liquid. Continue cooking until mushrooms are golden and cling together, 8 minutes. Set aside.
5. Add walnuts to food processor, and then cooked mushrooms. Pulse until mushroom-walnut mixture is nubbly; do not purée. Turn warm pâté into serving bowl and season to taste with salt and pepper. Or season pâté and cool to room temperature, cover tightly, and refrigerate for up to 5 days. Garnish with parsley and serve with toast points, crackers, or pita chips.

Carrot Top Pesto
By Anna Buss of Cookin’ the Market
Published June 28, 2013
(Serves 4–6)

Ingredients

• 1 bunch young carrots
• 1 cup arugula (optional)
• ¼ cup almonds in shell
• 1-2 teaspoons green garlic
• ½ cup olive oil
• Juice of ½ lemon
• Salt and pepper to taste

Directions

1. Remove greens from carrots.
2. Blanch greens in salted water until tender and bright green.
3. Remove greens from water and shock in ice bath. Squeeze out water and set aside.
4. Repeat steps 2 and 3 with arugula, and then with carrot bottoms.
5. Blanch almonds until shells become loose. Remove almonds from water and allow to cool. Shell and set aside.
6. Combine carrot greens, arugula, garlic, almonds, olive oil, and lemon in food processor. Blend until smooth, adding salt and pepper to taste.
7. Toss pesto with blanched carrots, and serve. Pesto can also be tossed with your favorite spring salads, pasta, and veggies, or spread it on a sandwich.

Recipe created by Mario Hernandez, program coordinator and market chef for Cookin’ the Market

Christy’s Greens
By Elizabeth Murphy of West End Farmers Market/International Institute St. Louis
Published September 20, 2013

Ingredients

• 1 head mustard greens
• 2 cups kale
• 1 cup fresh spinach
• ½ head iceberg lettuce
• 1 turnip
• 4 medium cloves garlic
• 2 Tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Directions

1. Remove hard stems from kale and mustard greens (leave stems if desired).
2. Stack leaves on top of each other. Use knife to slice mustard greens, spinach, and kale into ¼-inch strips. Slice iceberg lettuce, but keep separate from other greens.
3. In large bowl filled with cold water, add cut greens. Allow dirt to settle to bottom of bowl. Lift greens out of bowl. Shake off excess water. Repeat step with lettuce.
4. Peel and mince garlic. Peel and slice turnip. Set aside.
5. In a large skillet over medium-high heat, heat oil.
6. Add mustard greens, spinach, and kale.
7. Stir greens until wilted, about 1-2 minutes.
8. Reduce heat to medium. Add garlic and turnip. Cook until greens are soft and excess water is gone, about 5-7 minutes. Add iceberg lettuce, cook for 1-2 minutes.
9. Season with salt and pepper. Serve immediately.

Microbrew-Braised Rutabagas
By Post Editors
Published January 31, 2013
(Makes 6 servings as a side dish)

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, about 12 ounces, thinly sliced
• 2 tablespoons firmly packed dark brown sugar
• 4 teaspoons kosher or fine sea salt
• ½ teaspoon ground Aleppo chile
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• 2 pounds rutabagas, ends trimmed, peeled, and cut into ½-inch wedges
• One 12-ounce bottle porter-style beer
• 1½ cups canned low-sodium vegetable broth
• 2 teaspoons finely chopped fresh oregano
• 2 teaspoons finely chopped fresh thyme

Directions

1. In Dutch oven or other heavy pot, melt butter with oil over medium-low heat until butter is foamy. Add onion and stir to coat evenly. Cover and cook until onion begins to soften, about 5 minutes. Uncover and continue to cook, stirring frequently, until onion is evenly golden brown and caramelized, about 20 minutes.
2. Add brown sugar, salt, Aleppo pepper, black pepper, and cinnamon and stir constantly until brown sugar has melted and spices are aromatic, about 1 minute. Add rutabagas and stir to coat. Add beer and stock, pressing down on vegetables to submerge them. Liquid should just cover vegetables. If it doesn’t, add more stock or water as needed. Increase heat to medium-high and bring to a boil. Reduce heat until liquid is at a simmer, cover, and cook for 20 minutes. Stir in oregano and thyme, re-cover, and continue to cook until rutabagas are fork-tender, 5 to 10 minutes more. Using a slotted spoon, transfer rutabagas and onions to serving bowl, cover, and keep warm.
3. Increase heat to high and boil braising liquid, stirring occasionally, until it reduces to about ¼ cup and has thickened to syrup consistency, 10 to 15 minutes. Reduce the heat to low, return rutabagas and onion to pan, and toss to coat in sauce. Heat until vegetables are hot, and then taste and adjust the seasoning. Serve immediately.

Deep Dish Cranberry Pie
By Post Editors
Published November 21, 2009

(Makes 8 to 10 servings)

Crust:

• 1 1/4 cup gluten-free flour
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 2 tablespoons vegetable shortening, chilled
• 1/4 teaspoon salt
• 4 tablespoons ice water, or more as needed

Place gluten-free flour and salt in medium bowl. Using pastry cutter or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. Add 2 tablespoons ice water, mix just until incorporated. Continue adding ice water as needed, 1 tablespoon at a time, until dough is smooth. Form dough into disk, wrap tightly with plastic wrap. Refrigerate 1 hour.

Preheat oven to 400 F. Remove dough from refrigerator, place on lightly gluten-free floured surface (we use an extra large Silpat-a sort of “rubber” nonstick mat, which really helps prevent dough from sticking to bottom surface). Lightly flour surface of dough with gluten-free flour. Roll pastry to large round, about 12 inches in diameter. Transfer to deep 9-inch pie plate, trim to within 1/2 inch of pan, crimp decoratively. If outer edges break off before folded under and crimped, just use excess dough. Press onto outer edge to form an even edge, then crimp. Prick with fork, cover. Refrigerate 20 to 30 minutes. Reserve any excess dough, reform into ball. Bake 15 to 30 minutes or until light brown. Remove form oven, let cool completely on wire rack.

Filling:

• 1 cup water
• 1 1/2 cups dried cherries
• 1 1/4 cups dried cranberries
• 1 (12 ounce) package fresh cranberries
• 1 1/4 cups granulated sugar
• 3 tablespoons gluten-free flour
• Zest of 1 lemon
• 1 tablespoon milk
• 1 tablespoon sugar
• 1 teaspoon cinnamon

In small saucepan, bring 1 cup water to simmer. Add dried cranberries and cherries. Remove from heat. Cover, let stand 20 minutes.

In large bowl, stir together fresh cranberries, undrained dried cherry-cranberry mixture, 1 1/4 cups sugar, gluten-free flour, and lemon zest. Pour mixture into prepared pie crust. Preheat oven to 375 F.

Roll out excess dough. Using small knife, cut out leaf shapes. Using tip of knife, vein leaves without cutting through dough. Using spatula, remove “leaves” and place on top of pie in decorative fashion. Using pastry brush, brush “leaves” with milk. Sprinkle top with sugar and cinnamon.

Cover pie edges with foil. Bake 45 to 50 minutes or until juices bubble and top of “leaves” are lightly browned. Transfer pie to cooling rack to cool.

Sauce:

• 1 cup crème fraîche
• 3 tablespoons wildflower honey

In medium bowl, whisk together crème fraîche and honey. To serve, place slice of pie on plate, drizzle sauce over top.

Recipe from Glutenfreeda Online Magazine and Recipe Book.

Norman Rockwell’s Oatmeal Cookies
By Corey Michael Dalton
Published December 29, 2011

Ingredients

• 1 stick butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1/4 cup water and 2 eggs well beaten
• 1 teaspoon salt
• 1 cup flour, sifted
• 1/2 teaspoon baking soda
• About 1 cup oatmeal
• Chopped nuts (walnuts preferred)

Directions

Mix in order and drop on baking sheet. Bake 400° 7 to 8 minutes. Then run under broiler to brown.

Blueberry Bonanza

Pardon the pun, but we’ve gone bananas for blueberries. In the March/April issue of The Saturday Evening Post, Corey Michael Dalton writes about picking these antioxidant-rich fruits in Canada as a child. His story made us crave the sweet treats, so we asked the U.S. Highbrush Blueberry Council for inventive, healthy ways to mix these berries into our diets. The result? An entire day’s worth of meals (and snacks)! Start your day with the blueberry oatmeal breakfast cake, and then give one of the salads a try. And don’t forget to try the blueberry-topped rice cake featuring ricotta or cottage cheese. It’s a perfect afternoon pick-me-up that won’t have you crashing from a sugar high.

Blueberry Oatmeal Breakfast Cake

(Makes 8 servings)

Ingredients

• 1-1⁄3 cups flour
• ¾ cup quick-cooking oats
• 1⁄3 cup sugar
• 2 teaspoons baking powder
• ¼ teaspoons salt
• ¾ cup milk
• ¼ cup vegetable oil
• 1 egg
• 1 cup frozen blueberries*

Directions

Preheat oven to 400°F. Grease an 8-inch round baking pan. Set aside.
In medium mixing bowl combine flour, oats, sugar, baking powder, and salt.
In a 1-cup measure stir milk, oil, and egg. Pour all at once into flour mixture. Stir just until moistened (batter will be lumpy). Fold in blueberries. Spoon batter into prepared pan. Bake until cake is golden and pulls away from sides of pan 20 to 25 minutes.
Cool on a rack, 5 to 10 minutes.
Serve warm.
*Blueberries should be firmly frozen when used in baking.


Salmon and Blueberry Salad with Red Onion Vinaigrette

(Makes 4 servings)

Ingredients

• 1 medium-sized red onion, thinly sliced in half rings
• 1/4 cup Regina red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon salt, divided
• 1/4 teaspoon ground black pepper, divided
• 3 tablespoons olive oil, divided
• 1-1/2 pounds salmon fillet, cut crosswise in 4 portions
• 6 cups lettuce leaves in bite-sized pieces
• 1cup fresh blueberries

Directions

In microwaveable cup, combine onion, red wine vinegar, sugar, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper; cover loosely with plastic wrap; microwave on high power for 1 minute. Let stand, stirring occasionally, until onions turn pink, about 15 minutes. Meanwhile, preheat grill or broiler. Brush 1 tablespoon of olive oil on both sides of salmon fillets; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill or broil salmon, skin side down, until just cooked through, about 6 minutes. Divide lettuce leaves among 4 dinner plates; place salmon in the center. With slotted spoon, remove onions from vinegar; scatter onions, along with blueberries, over and around the fish. Whisk remaining 2 tablespoons of olive oil into vinegar mixture; drizzle vinaigrette over salmon.

Berry Blue Smoothie

(Makes 3 servings)

Ingredients

• 2 cups fresh or slightly thawed frozen blueberries
• 1 6-ounce container low-fat vanilla or other flavored yogurt
• 1 cup fruit juice, such as orange, pineapple or apple
• 1 tablespoon honey or sugar, more or less to taste

Directions

In the container of an electric blender, place blueberries, yogurt, juice, and honey. Whirl until smooth. Serve immediately.
 
 

Blueberry-Topped Rice Cakes

(Makes 4 servings)

Ingredients

• ½ cup ricotta or cottage cheese
• 2 teaspoons apricot preserves
• 4 apple-cinnamon flavored rice cakes
• 1 cup thinly-sliced fresh fruit (such as apple, pear, nectarine or peach)
• 1 cup fresh blueberries

Directions

In a small bowl, stir together ricotta and preserves.
Spoon an equal amount on each of the rice cakes almost to the edge.
Arrange fruit slices in circles, on top of the ricotta mixture.
Top each with ¼ cup of the blueberries.
Serve immediately.

Blueberry Shrimp Salad with Lemon Vinaigrette

(Makes 4 servings)

Ingredients

• Medium-size shrimp, boiled or grilled: ¾ pound (about 20)
• Fresh blueberries: 1 cup
• Walnut pieces, toasted: ½ cup
• Edamame or green peas, cooked: ½ cup
• Mixed salad greens: 5 ounces (about 4 cups)
• Lemon Vinaigrette: (recipe follows)
• Firm white cheese, such as feta, crumbled: 2 ounces (about ½ cup)

Directions

In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame (or peas), and salad greens
Evenly divide salad onto six plates. Drizzle with Lemon Vinaigrette (below). Sprinkle cheese around edges of salads
Lemon Vinaigrette
In a small mixing bowl, whisk ¼ cup vegetable oil, 2 tablespoons lemon juice, ½ teaspoon sugar, 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper.

Recipes/Photos Courtesy: The U.S. Highbush Blueberry Council.

Whole-Wheat Sausage Stuffing

Whole Wheat Sausage Stuffing
(Makes 4 1/2 cups of stuffing)

• 1/2 pound lean bulk sausage
• 1/2 cup green pepper, chopped
• 1/2 cup onion, chopped
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon sage
• 1/2 teaspoon rosemary, crushed
• 1/2 teaspoon thyme
• 1/2 teaspoon pepper
• 4 cups whole-wheat bread crumbs

Place sausage in large skillet, cook over moderate heat, stirring frequently until browned. Careful not to overcook.

Add green pepper and onion, continue cooking, stirring frequently until vegetables are just tender. Stir in chicken broth and seasonings, bring to boil. Remove from heat.

Add bread crumbs to hot liquid, stir just until all moisture is absorbed. Cover, let stand 5 minutes.

Serve in with baked acorn squash or use as stuffing for poultry (turkey, capon or roasting chicken).

Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.

For the Joy of Cookies

For Susan Smith—mother of three, grandmother of five, and sibling of seven—a traditional white Christmas in Naples, Florida, is out of the question. Susan’s daughters, however, enjoy a “white Christmas” of a different kind every time they visit for their annual cooking-baking ritual, when snowflakes fall in the form of confectioners’ sugar and the occasional flour fight (a lot less painful than snowballs) has been known to break out.

The sensational art of cookie making remains a tradition in American households, especially during the holidays. It’s a custom that makes precious memories and embraces life’s simple pleasures. Susan and her family take it seriously, in the most lighthearted way.

“I have fond memories of being allowed to help press the cookie cutters down after Mother placed them on the dough,” Susan recalls. It’s an affectionate moment that she and her sisters kept alive by reuniting year after year for the holidays, each bringing a batch of their own homemade cookies to share.

“In spite of time and distance, the tradition has continued with my own daughters, Kelly, Leslie, and Lindsay,” says Susan. “They helped me when they were young children, when they came home from college, and even now that they are all married and have children of their own.” Sharing the experience, the girls would all agree, only enhances a family bond.

After the final dusting of powered sugar settles, and the remaining sprinkles have nestled into a freshly frosted cookie, the treats are then packaged as neighborly gifts or thoughtfully placed in breakrooms to be shared with appreciative coworkers.

Over the years, the annual affair has been a simple reminder for Susan and her daughters of the values of teamwork, “of taking part in something bigger than themselves, not to mention a chance to pass along some basic baking and kitchen skills,” says Susan. “It provides a fond memory that they will look back on and enjoy, over and over again.”

More than a memory, though, the Smiths’ yearly cookie fest has become a part of their lives. Recently, when Susan was house-hunting, daughters Lindsay and Leslie accompanied her. As they toured a prospective house, their first reaction wasn’t to wonder about the age of the roof, the plumbing under the sink, or how well the furnace worked. Instead, Susan says, “as we stood in the kitchen, Leslie looked at her sister and me and said, ‘I can see us making cookies in this kitchen.’ ”

Cream Cheese Cookies

Makes about 3 dozen*

• ½ cup margarine
• 1 3-ounce package of reduced-fat cream cheese
• 1/3 cup sugar
• 1 egg yolk
• 1 teaspoon vanilla
• food coloring (optional)
• 1½ cups sifted all-purpose flour
• ½ teaspoon salt
• sprinkles (optional)

1. Preheat oven to 400 F. Cream together margarine, cream cheese, and sugar until fluffy. Add egg yolk, vanilla, and beat well. (Add food coloring here if desired.)

2. In separate bowl, sift flour and salt together. Add dry ingredients to creamed mixture in 3 additions.

3. Place cookie dough in cookie press and make desired shapes on ungreased cookie sheet. Add sprinkles if desired. Bake for 8-10 minutes. [Note: Watch carefully as cookies burn easily.]

*Amounts may vary depending on cookie press shape(s).

Per two-cookie serving:
Calories: 101
Carbohydrate: 12 g
Protein: 2 g
Sodium: 137 mg
Fat: 5 g
Saturated Fat: 1.5 g
Fiber: 0.3 g

Chocolate-Covered Cherry Cookies

Makes 3 to 4 dozen

Cookies

• ½ cup margarine
• 1 cup sugar
• 1 egg
• 1½ teaspoons vanilla
• 1½ cups flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• 36-48 maraschino cherries, drained (reserve liquid)

1. Preheat oven to 350 F. Cream together margarine and sugar. Beat in egg and vanilla.

2. In separate bowl, sift dry ingredients and add to wet mixture in 3 additions.

3. Make 1-inch balls with dough and place on ungreased cookie sheet. Push cherry into center of ball and bake 8-10 minutes. Frost (if desired) when cooled.

Frosting (optional)

• 1 cup chocolate chips
• ½ cup sweetened condensed milk
• ¼ teaspoon salt
• 1½ teaspoons cherry juice (from reserve)

1. Melt chips and milk.

2. Add salt and cherry juice. (If frosting becomes dry, add more juice.)

Per two-cookie serving (with frosting):
Calories: 229
Carbohydrate: 35 g
Protein: 3 g
Sodium: 155 mg
Fat: 8.5 g
Saturated Fat: 3 g
Fiber: 2 g

Zesty Orange Cookies

Makes 2½ dozen

Cookies

• 11 tablespoons unsalted butter
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup (4 ounces) freshly squeezed orange juice (grate the fruit’s zest before juicing)
• 2 tablespoons grated orange zest (the rind of 1 large or 2 small oranges)
• 2 cups whole-wheat flour

1. Preheat oven to 350 F. Lightly grease 2 baking sheets or line with parchment paper.

2. Cream together butter, sugar, vanilla, baking powder, baking soda, and salt in medium bowl. Beat in egg, then orange juice and zest. (Mixture will look curdled.) Add flour, beating until smooth.

3. Drop dough by the tablespoon onto prepared baking sheets.

4. Bake, reversing pans midway through (top to bottom, bottom to top), until edges begin to brown, about 10 minutes. Remove cookies and let cool on pans for 10 minutes. Transfer to cooling rack.

Frosting

• 2 cups confectioners’ sugar
• 2 tablespoons unsalted butter, softened
• 1 tablespoon grated orange zest (rind of 1 small orange)
• ¼ teaspoon vanilla extract
• ½ teaspoon orange extract
• 18 teaspoon salt
• 2 tablespoons freshly squeezed orange juice

1. In medium bowl, beat sugar, butter, orange zest, extracts, and salt until combined. Beat in orange juice till mixture is spreadable.

2. Spread icing on cookies after cooled, using 1 teaspoon per cookie.
Per two-cookie serving:
Calories: 263
Carbohydrate: 39 g
Protein: 3 g
Sodium: 163 mg
Fat: 10.5 g
Saturated Fat: 7 g
Fiber: 2 g

Holiday Breakfast Oatmeal Cookies

Makes 2 dozen

• 1 cup whole-wheat flour (plus a pinch more depending on moisture of dough)
• 1½ cups of rolled oats
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons cinnamon
• ½ cup honey
• ½ cup canola oil
• 1 tablespoon molasses
• 1 egg, beaten with 1 tablespoon water
• 1 teaspoon vanilla
• ½ cup golden raisins
• ½ cup pecans

1. In large bowl, mix dry ingredients. In medium bowl, mix wet ingredients.

2. Mix wet ingredients with dry mix. Stir in raisins and nuts. Add pinch of flour if mixture is too wet. Refrigerate dough for 20 minutes.

3. Preheat oven to 335 F. Drop by teaspoonful onto parchment paper-lined baking sheet. Press dough down with fork. Bake for 15-20 minutes.

Per two-cookie serving:
Calories: 278
Carbohydrate: 34 g
Protein: 4 g
Sodium: 179 mg
Fat: 14 g
Saturated Fat: 1 g
Fiber: 3.7 g

Recipe: Guacamole

It’s not a fiesta without the ultimate guacamole. Find the perfect balance of spice in this festive recipe.

Guacamole

(Makes 2 1/2 cups)

• 2 ripe avocados
• 2 tablespoons lime juice
• 2 teaspoons grated onion
• 1/2 teaspoon minced garlic
• 3/4 teaspoon salt
• 1/8 teaspoon chili powder
• 1/8 teaspoon cumin
• Dash cayenne
• 1/3 cup finely chopped, peeled, seeded, ripe tomatoes

Peel avocados. Remove pit. Using fork, mash avocados with lime juice. Stir in remaining ingredients and serve with tortilla chips.

Per serving: 2 tablespoons
Calories: 18
Fat: 1.5 g
Cholesterol: 0 mg
Sodium: 43 mg
Carbohydrate: 0.8 g
Protein: 0.2 g

This recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D.
© 1995 The Saturday Evening Post Society. All rights reserved.

 

Our Favorite Farmers’ Market Recipes

As farmers’ markets gear up and home gardens start sprouting, it’s time to think “fresh” in the kitchen. Find one near you at localharvest.org and enjoy these healthy recipes.

California Asparagus Sandwich with Roasted Red Pepper, Mozzarella, Pancetta, and Lemon Aiola
SERVES 4

LEMON AIOLI

• 1/2 teaspoon lemon zest, finely chopped
• 1 tablespoon lemon juice
• 2 cloves garlic, finely chopped
• 1/8 teaspoon salt
• 1/3 cup mayonnaise
• 1 tablespoon olive oil

SANDWICH

• 4 squares (5-by-5-inch) foccacia bread
• 1 1/2 cups baby arugula leaves or baby lettuces (lightly packed)
• 1 cup roasted red pepper, well drained and julienned
• 8 ounces fresh mozzarella cheese, sliced
• 1/4-inch thick 16 asparagus spears, cooked fork-tender
• 4 slices pancetta (1/8-inch thick), cooked almost crisp, break into 2-inch pieces or 8 slices bacon

All ingredients should be at room temperature before proceeding. To make Lemon Aioli, whisk together lemon zest, lemon juice, garlic, and salt; whisk in mayonnaise and oil. Spread smooth side of each focaccia square with ½ tablespoon aioli. Divide remaining ingredients among 4 squares focaccia, layered in the order listed. Top with remaining focaccia squares. Cut each sandwich in half into 2 triangles. Sandwiches can be served at room temperature or warmed for a few minutes in the oven at 450° F. Sandwiches should not be hot.

Fresh Pea Soup
SERVES 4

• 3 tablespoons olive oil
• 3 shallots or three small leeks (white only), finely chopped
• 2 garlic cloves, minced
• 3 cups fresh peas (or thawed frozen peas)
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon mint, minced
• Plain yogurt or sour cream

Heat oil in large saucepan. Add shallots and garlic and sweat until translucent. Stir in peas, broth, and salt and pepper. Simmer about 5 minutes. Place half of the soup at a time in blender, cover and process until pureed. Return pureed peas to saucepan, stir in yogurt or sour cream and mint.

New Potato Salad
SERVES 4

• 2/3 pound new potatoes
• 2/3 cup broccoli florets
• 2/3 cup cauliflower
• 1 small carrot, peeled
• 1/2 small cucumber
• 1/4 cup radishes, sliced
• 5 tablespoons red onion
• 5 tablespoons green onions
• 1/3 cup plain yogurt
• 4 teaspoons Dijon mustard
• 1/3 teaspoon fresh ground black pepper

Steam potatoes until tender; drain and set aside. Steam broccoli and cauliflower, about 3 to 4 minutes until tender. Cut carrots into thin slivers and slice cucumber. Slice potatoes into chunks or slices according to preference. Combine all vegetables in large bowl. In another bowl, combine yogurt, mustard, and black pepper. Whisk until blended. Pour over vegetables and gently toss until all vegetables are coated. Refrigerate 1 hour before serving.

Souffle Omelet with Balsamic Strawberries
SERVES 2

• 1 1/2 cups (about 8 ounces) fresh
• strawberries, stemmed and quartered
• 1 tablespoon chopped fresh mint
• 1 tablespoon balsamic vinegar
• 2 teaspoons granulated sugar, divided
• 2 large eggs, separated
• 1/4 teaspoon vanilla
• 2 teaspoons butter

Confectioners’ sugar, as needed In bowl, combine strawberries, mint, vinegar, and 1 1/2 teaspoons of granulated sugar; set aside. In small bowl, whisk egg yolks with vanilla and remaining 1/2 teaspoon granulated sugar for 1 minute or until slightly thickened.

In another bowl, beat egg whites with electric mixer until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.) When butter is sizzling, add egg mixture, spreading it into an even layer with spatula. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar.

HOW FRESH?
Vegetables and fruits are at their peak of freshness and nutrition at the time of picking. They gradually lose nutritional value (particularly the fragile, water-soluble vitamins B and C) the longer they linger uneaten in the refrigerator. For the best nutrient value, harvest from your garden only the amount you need for that day or the next day. When buying from a farmers’ market, make sure to ask whether the produce is locally grown. Frozen vegetables packaged at their peak of freshness may retain more nutrient value than fresh ones shipped from out of state.