Eldridge July 2018

CREAM CHEESE-BLUEBERRY MUFFINS
You could make this on National Blueberry Muffin Day July 11th!
INGREDIENTS:
Cooking spray
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white sugar
NATIONAL MAC AND CHEESE DAY
One of the classic comfort foods earns a place of honor on
July 14 th . It is National Mac and Cheese Day!
Made with macaroni noodles, cream or milk and the golden
goodness of cheese, mac and cheese shines as a side dish but can
stand on it’s own as a main dish as well. From the classic mac and
cheese with cheddar or American cheeses to the spicy cowboy mac
with bacon and jalapenos, there’s a combination for everyone. Mix
up the cheeses or load up on seasonings, set the broiler for a couple
of minutes at the end of the cooking time and let the cheese get a
nice toasty crust.
CAULIFLOWER "MAC" AND CHEESE
Recipe courtesy of Ree Drummond
Ingredients
Kosher salt and freshly ground black pepper
1 tablespoon butter, plus more for the pan
1 large head cauliflower, cut into florets
1 cup whole milk
1/2 teaspoon dry mustard
Hot sauce, as needed
1 cup grated pepper jack cheese
One 4-ounce log fresh goat cheese
1/4 cup grated Parmesan
2/3 cup whipped cream cheese
1/2 cup table cream
2 eggs
1/4 cup vegetable oil
1 teaspoon vegetable oil
8 ounces fresh blueberries
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups
with cooking spray or line with paper muffin liners.
Sift flour, baking powder, baking soda and salt together with a sifter
into a bowl. Combine sugar, cream cheese, table cream, eggs and
1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
Fold flour mixture into sugar mixture until batter is smooth. Stir
in blueberries. Scoop batter into prepared muffin cups. Bake in
preheated oven until golden brown, 10 to 15 minutes.
Source: http://allrecipes.com/
Directions
• Bring a large pot of salted water to a boil. Preheat the oven
to 375 degrees F. Grease a baking dish with butter.
• Cook the cauliflower in the boiling water until just
crisp-tender, about 10 minutes. Drain well.
• In a large saucepan, heat the milk and butter over medium
heat. Whisk in the dry mustard and add some hot sauce,
salt and pepper. Just before the milk comes to a boil, turn
off the heat and stir in the pepper jack and goat cheese.
When melted and smooth, stir in the cauliflower.
Spread the mixture into the prepared baking dish
and sprinkle over the Parmesan.
• Bake until the top is golden brown and the mixture is bubbling,
about 30 minutes. Let rest for a few minutes before serving.
MACARONI AND CHEESE
Recipe courtesy of Ree Drummond
Ingredients
4 cups Dried Macaroni
1 whole Egg, Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme
Preparation
• Cook macaroni until very firm. Macaroni should be too firm
to eat right out of the pot. Drain.
• In a small bowl, beat egg.
• In a large pot, melt butter and sprinkle in flour. Whisk together
over medium-low heat. Cook mixture for five minutes, whisking
constantly. Don’t let it burn.
• Pour in milk, add mustard, and whisk until smooth. Cook for
five minutes until very thick. Reduce heat to low.
• Take 1/4 cup of the sauce and slowly pour it into beaten egg,
whisking constantly to avoid cooking eggs. Whisk together
till smooth.
• Pour egg mixture into sauce, whisking constantly.
Stir until smooth.
• Add in cheese and stir to melt.
• Add salt and pepper. Taste sauce and add more salt
and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in drained, cooked macaroni and stir to combine.
• Serve immediately (very creamy) or pour into a buttered baking
dish, top with extra cheese, and bake for 20 to 25 minutes or
until bubbly and golden on top.
PENUCHE FUDGE
You could make this on National Ice Cream Day July 22nd!
INGREDIENTS:
1 1/2 cups white sugar
1 cup brown sugar
1/3 cup half-and-half cream
1/3 cup milk
2 tablespoons margarine
1 teaspoon vanilla extract
1/2 cup pecan halves
DIRECTIONS:
Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan. In
the saucepan, stir together white sugar, brown sugar, cream, milk and
margarine and bring to a boil over medium heat. Heat, without stirring,
to between 234 and 240 degrees F (112 to 116 degrees C) or until a small
amount of syrup dropped into cold water forms a soft ball that flattens
when removed from the water and placed on a flat surface. Remove from
heat and cool to lukewarm (110 degrees).
Stir in vanilla and beat vigorously until mixture loses its gloss. Quickly
stir in pecans and spread on prepared sheet. Score into squares while
warm; cut when firm. Source: http://allrecipes.com/
28 July 2018 | Eldridge Echoes Community Newsletter