Beyond the Cellar
By Andi Van Hoever

Beyond the Cellar is a monthly column featuring recipes donated by our wonderful members and curated by Andi.

An archive of recipes from past newsletter issues can be found in the Members Only Recipe Index.


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  • January 31, 2024 6:44 PM | Anonymous member (Administrator)

    I don't know about anyone else but last year I had a bumper crop of tomatoes that we harvested. Wish we would have had this recipe then but better late than never. I love a good Bloody Mary.

    Months ago Josie was talking about her Bloody Mary mix making and we tried some of hers at a Board meeting. Here is that recipe She makes it like this except uses 6 Jalapenos instead of the Tabasco but it all works the same.

     INGREDIENTS

    DIRECTIONS

    1.      Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.

    2.      Remove the bay leaf.

    3.      Working in batches, place the vegetable mixture into a blender and puree.

    4.      Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.

    5.      Place back in a large pot and add the sugar, lemon juice, worcestershire sauce, salt, and tobasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).

    6.      Heat this to a boil.

    7.      Pour into clean quart jars and add prepared lids.

    8.      Process in a boiling water canner for 40 minutes.

    Lets all hope for another good crop of tomatoes this fall so we can enjoy this recipe.


  • January 01, 2024 2:46 PM | Anonymous member (Administrator)

    As we start the new year I though a salad would be appropriate. This salad was shared at the summer picnic last year. It may sound too healthy but it was yummy. Sorry, I don't remember who shared this recipe. 



    Twelve Superfoods Salad

    25min · Vegetarian, Gluten free · 4 servings

    This superfood salad is packed with 12 superfoods! This is a great clean out the fridge meal and is easily customized to suit whatever you need to use up.


    Ingredients

    Produce

    • 1 2 bunch curly kale (about 4 to 5 cups)
    • 1/2 cup Blueberries, fresh
    • 1/2 cup Cherries, dried
    • 1/2 cup Edamame, frozen
    • 1 Garlic clove
    • 1/2 cup Grapes, red

    Pasta & Grains

    • 1/2 cup Quinoa, dry

    Baking & Spices

    • 1 tsp Granulated sugar
    • 1/4 tsp Pepper
    • 1/2 tsp Salt

    Oils & Vinegars

    • 2 tbsp Olive oil

    Nuts & Seeds

    • 1/4 cup Sunflower seeds
    • 1/4 cup Walnuts

    Drinks

    • 1/4 cup Orange juice

    Dairy

    • 1/3 cup Feta
    • 1 heaping tbsp Greek yogurt


    INSTRUCTIONS

    1.    Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. I don’t use all the quinoa for the salad and save the rest for another use. I find it too difficult to cook less than 1/2 cup dry quinoa.

    2.    Cook edamame according to package directions. Drain and add to the bowl.

    3.    To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.

    4.    To a glass mason jar with a lid (or similar jar with a lid), add the orange juice, olive oil, garlic, salt, pepper, seal with lid, and shake vigorously to combine; about 1 to 2 minutes.

    5.    Add the Greek yogurt and shake until creamy and incorporated, about 1 minute. Taste and check for seasoning balance, adding more salt, pepper, etc. as necessary. I prefer this dressing to be on the saltier side because it’s going to be coating a large bowl of unseasoned kale, vegetables, and quinoa and you need it to read salty out of the jar to properly flavor the salad.

    6.    Add desired amount of dressing to salad, toss well to combine, and serve immediately. Extra dressing will keep airtight in the fridge for up to 1 week; shake vigorously before using.


  • November 30, 2023 6:49 PM | Anonymous member (Administrator)

    Pumpkin Pecan Dump Cake. (My co-workers call it pumpkin crisp)

    I brought this to the last board meeting. This is also a recipe that we have shared around the office. 

    INGREDIENTS

    1 can (29 ounces) pumpkin purée

    1 can (12 ounces) evaporated milk

    3 large eggs

    1 cup brown sugar

    2 teaspoons cinnamon

    1 and 1/2 cup coarsely chopped pecans

    1 box (15.25 ounces) spice cake mix

    3/4 cup melted butter

    INSTRUCTIONS

    Preheat oven to 350°F.

    Spray a 9x13-inch baking dish with cooking spray.

    In a large mixing bowl, combine pumpkin purée, evaporated milk, eggs, brown sugar and cinnamon.

    Spread pumpkin mixture into prepared baking dish.

    Dump (I like to scatter with clean fingers) the spice cake mix over top of the pumpkin mixture. Try to add it in an even layer.

    Pour melted butter as evenly as possible over top of the cake. Don't worry about a few powdery sections on top of the cake. The mixture will combine as it bakes and it's perfect normal to have a few dry spots. DO NOT STIR the butter into the cake mix.

    Top with pecans.

    Bake in a 350°F oven for 55 to 60 minutes.

    Allow to cool at least 15 minutes before serving and this dessert is best if refrigerated for one to three hours before serving.  It will firm up nicely.  Save with a dollop of whipped cream and a sprinkled of ground cinnamon. (optional)

    NOTES: I recommend serving with cool whip.

    Substitutions: You can also substitute a yellow cake mix for the spice cake mix.  (I used a yellow cake mix with 2 teaspoons of pumpkin pie spice.)

    Coarsely chopped walnuts may be substituted for the pecans.

    Pumpkin pie spice can be substituted for the 2 teaspoons of cinnamon.

    Storage Instructions: Store cooled pumpkin dump cake in baking dish wrapped with plastic in the refrigerator for up to four days.


  • October 31, 2023 5:34 PM | Anonymous member (Administrator)

    Pete brought these delicious eggs to the October board meeting. They were so yummy!

    Scotch Eggs

    6 eggs hard-boiled cooled and peeled and rolled in flour

    1 ½ pound mild Italian sausage

    ¼ tsp dry mustard

    Pinch cayenne pepper

    Pinch nutmeg (optional)

    1 cup panko

    ½ cup flour

    2 beaten eggs

    Mix sausage, mustard, cayenne pepper, nutmeg.

    Divide mixure into six balls.

    Flatten the meatballs

    Place egg in the center and wrap egg making suremeat is even thickness and tight,

    Coat these in flour.

    Dipp in egg and press into breadcrumbs (panko). Place on oiled baking sheet and spray outer egg with pam.

    Bake in 370 oven for 35 minutes turning three or four times.

    Pete served them cut in half. Delicious!!


  • September 27, 2023 7:12 PM | Anonymous member (Administrator)

    Maureen made this wonderful dessert for the summer picnic this year. Even though I was full I had to go back for a little bit more of her cheesecake bars. Yummy! 

    INGREDIENTS

    UNITS: US

    DIRECTIONS

    • Preheat oven to 350ºF.
    • In a medium bowl, combine flour and brown sugar.
    • Cut in butter with a pastry blender or two forks until mixture is crumbly.
    • Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil.
    • Bake 15 minutes or until lightly browned.
    • In a large bowl, beat cream cheese with 1/2 cup sugar with an electric mixer at medium speed until smooth.
    • Then add eggs, one at a time, and vanilla.
    • Stir to combine.
    • Pour over warm crust.
    • In a small bowl, stir together the chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg.
    • Spoon evenly over cream cheese mixture.
    • Sprinkle evenly with Streusel topping.
    • Bake 30 minutes, or until filling is set.
    • Drizzle with caramel topping.
    • MAKE STRUSEL TOPPING:

    • In a small bowl, combine all ingredients.


  • May 03, 2023 7:44 PM | Anonymous member (Administrator)

    Strawberry Slab Pie Perfect for feeding a crowd! Carol was kind enough to share this at our annual potluck.

    This strawberry slab pie is a twist on my grandma's strawberry pie with a shortbread crust.

    PREP TIME 10 minutes COOK TIME 25 minutes TOTAL TIME 35 minutes Ingredients for the crust:

    2 1/4 cup all purpose flour

    1/4 cup sugar

    1/4 teaspoon kosher salt

    1 cup cold butter, cut into cubes

    for the pie:

    6 oz strawberry jello

    1 1/2 cups sugar

    1/3 cup cornstarch

    1/2 tsp salt

    20 oz sprite (2 1/2 cups)

    32 oz strawberries, washed and tops removed

    Whipped topping or whipped cream for garnish.

    Instructions 1. Preheat oven to 325 degrees. 2. Mix flour, sugar, salt and butter together until crumbly. 3. Press into a 18 x 12 inch sheet pan and prick all over with a fork. 4. Bake 22-25 minutes or until light brown. 5. Remove from oven and cool. 6. Add a jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat. 7. Bring to a boil and whisk until stir thickened. 8. Remove from heat and cool to room temperature. YIELD: 16 SERVINGS 9. Slice strawberries. 10. Arrange over crust. 11. Pour filling over strawberries Refrigerate 2 hours or until set. 12. Garnish with whipped topping. Did you make this recipe? Tag us on instagram @missnthekitchen Nutrition Information: YIELD: 16 SERVING SIZE: 1 Amount Per Serving: CALORIES: 305 TOTAL FAT: 12g SATURATED FAT: 7g TRANS FAT: 0g UNSATURATED FAT: 4g CHOLESTEROL: 31mg SODIUM: 212mg CARBOHYDRATES: 48g FIBER: 2g SUGAR: 31g PROTEIN: 3g Nutritional information is estimated and may not be accurate.

  • April 02, 2023 1:02 PM | Anonymous member (Administrator)

    At our March potluck, Fran Metelak brought this delicious Rhubarb Cake to share. She was willing to share her recipe with us. She actually brought some vanilla ice cream to top this cake. 

    Thank you Fran

    RHUBARB CAKE

    1-1/2 c. brown sugar

    ½ c. butter or margarine

    1 egg

    1 c. sour milk (milk w/ ½ tsp vinegar added)

    1 tsp vanilla

    1 tsp baking soda

    2 c. flour

    ¼ tsp salt

    1-1/2 c. rhubarb, finely chopped

    TOPPING

    ½ c. sugar

    1 tsp cinnamon

    Cream butter, brown sugar and egg together. Add sour mild, vanilla and dry ingredients. Add rhubarb. Put in greased and floured 13x9in pan. Combine topping ingredients and sprinkle on the top of cake. Bake at 350 for 35 to 40 minutes.

    Note: This is a very light cake. Delicious with whipped cream and /or sliced strawberries. If you don’t care to make this now, cut up rhubarb and freeze it to make at a later date.

    ENJOY!!

    Fran Metelak


  • February 24, 2023 9:29 PM | Anonymous member (Administrator)

    Larry shared this wonderful dessert at the February board meeting. It was so delicious we felt it needed to be shared. Serves 15 To 18, Total Time: 1 Hour 30 Minutes (Plus 2 hours cooling time)



    Carrot Sheet Cake

    WHY THIS RECIPE WORKS: Carrot cake was once heralded for its use of vegetable oil in place of butter, and carrots as a natural sweetener. Sure, the carrots add sweetness, but they also add a lot of moisture. And oil? It makes this cake dense and, well, oily. We wanted a moist, not soggy, cake that was rich, with a tender crumb and balanced spice. Cake flour proved too delicate to support the grated carrots, so we started with all-purpose. Some carrot cakes use a heavy hand with the spices; we took a conservative approach and used modest amounts of cinnamon, nutmeg, and cloves. We settled on 1 pound of grated carrots for a pleasantly moist texture, and 1/2 cups of vegetable oil for a rich, but not greasy, cake. For a simple mixing method, we mixed the dry ingredients separately from the wet ingredients before slowly whisking them together and then stirring in the carrots. You can serve the cake right out of the pan, in which case you'll need only 3 cups of frosting for the top of the cake.

    2½ cups (12½ ounces) all-purpose flour

    1 teaspoons ground cinnamon

    1 teaspoons baking powder

    1 teaspoon baking soda

    ½ teaspoon salt

    ½ teaspoon ground nutmeg

    ½ teaspoon ground cloves

    4 large eggs

    1½ cups (10%½ ounces) granulated sugar

    ½ cup packed (3½ ounces) light brown sugar

    1½ cups vegetable oil

    1 pound carrots, peeled and grated 4 cups Cream Cheese Frosting (page 693)

    1 cup golden raisins

    1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease one 13 by 9-inch baking pan (or two 9 by 9-inch pans) and line bottom with parchment paper. Whisk flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves together in bowl.

    2. In large bowl, whisk eggs, granulated sugar, and brown sugar together until sugars are mostly dissolved and mixture is frothy. Continue to whisk while slowly drizzling in oil until thoroughly combined and emulsified. Whisk in flour mixture until just incorporated. Stir in golden raisins and carrots. Give batter final stir by hand.

    3. Scrape batter into prepared pan, smooth top, and gently tap pan on counter to settle batter. Bake cake until toothpick inserted in center comes out clean, 35 to 40 minutes, rotating pan halfway through baking.

    4. Let cake cool completely in pan, about 2 hours. Run paring knife around edge of cake and flip cake out onto wire rack. Peel off parchment, then flip cake right side up onto serving platter. Spread frosting evenly over top and sides of cake and serve. Sprinkle chopped walnuts on top of frosted cake.

    Cream Cheese Frosting

    MAKES ABOUT 4 CUPS

    TOTAL TIME 15 MINUTES FAST

    WHY THIS RECIPE WORKS: Cream cheese frosting is the perfect partner for carrot cake, and we enriched our version with sour cream for extra tang, and vanilla for depth of flavor. We found that first mixing the ingredients together on a lower speed, until they were well combined, and then turning up the speed gave us more control of the texture, ultimately producing a pleasing fluffy frosting. Do not use low-fat or nonfat cream cheese or the frosting will turn out too soupy to work with. This frosting has a softer, looser texture than other frostings; it won't work with a three-layer cake. If the frosting becomes too soft to work with, let it chill in the refrigerator until firm.

    1 pound cream cheese, softened

    10 tablespoons unsalted butter, cut into chunks and softened

    2 tablespoons sour cream 1½ teaspoons vanilla extract

    ¼ teaspoon salt

    2 cups (8 ounces) confectioners' sugar

    1. Using stand mixer fitted with paddle, beat cream cheese, butter, sour cream, vanilla, and salt together on medium- high speed until smooth, about 2 minutes. Reduce speed to medium-low, slowly add confectioners' sugar, and beat until incorporated and smooth, about 4 minutes.

    2. Increase mixer speed to medium-high and beat until frosting is light and fluffy, about 4 minutes. (Frosting can be refrigerated for up to 3 days; let soften at room temperature, about 1 hour, then rewhip using mixer on medium speed until smooth, about 2 minutes.)


  • January 28, 2023 2:06 PM | Anonymous member (Administrator)

    Just in time to plan for Super Bowl LVII celebrations, Maureen Janke has offered up her recipe for Hawaiian ham and cheese sliders. They are easy to make, and ready in about 30 minutes.




    PREP TIME10 MINS

    COOK TIME20 MINS

    TOTAL TIME30 MINS

    SERVINGS12

    INGREDIENTS:

    • 3/4 cup melted Butter
    • 1 tbsp Dijon Mustard
    • 1 tsp Worcestershire Sauce
    • 1 tsp Brown Sugar
    • 1 tbsp Poppy Seeds
    • 2 tsp Dried Minced Onion
    • 12 King’s Hawaiian Dinner Rolls
    • 9 oz thin sliced Deli Ham
    • 8 oz thin sliced Swiss Cheese

    INSTRUCTIONS:

    • Preheat oven to 350.
    • Grease a 9×13-inch baking dish.
    • Combine butter, mustard, Worcestershire sauce, brown sugar, poppy seeds, and dried onion?.
    • Slice the rolls to make sandwiches. Remove tops and set aside.
    • Place the bottom pieces into the prepared baking dish.
    • Layer the ham onto the rolls. Top the ham with the Swiss cheese.
    • Place the tops of the rolls onto the sandwiches. Brush or pour the liquid mixture evenly over the rolls.
    • Bake 20 minutes or until the rolls are lightly browned and cheese has melted.
    • Separate into individual sandwiches to serve.
  • January 08, 2023 11:37 AM | Anonymous member (Administrator)

    For those of you who attended last year’s summer picnic, I hope you were lucky enough to have tried one of the stuffed mushrooms.  Kim Schiller said this is her go-to appetizer - and is always well received wherever she shares it. 



    Ingredients

    • 7 ounces crabmeat

    • 5 green onions, thinly sliced

    • ¼ teaspoon dried thyme

    • ¼ teaspoon dried oregano

    • ¼ teaspoon ground savory

    • ground black pepper to taste

    • ¼ cup grated Parmesan cheese

    • cup mayonnaise

    • 1 pound fresh mushrooms

    • 3 tablespoons grated Parmesan cheese

    • ¼ teaspoon paprika

    Directions
    1. Preheat the oven to 350 degrees F (175 degrees C).

    2. Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.

    3. Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems.

    4. Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.

    5. Bake mushrooms in preheated oven until heated through, about 15 minutes. Serve hot.

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