Favorite Café Recipes

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Preheat oven to 325°

Toast nuts 5 minutes and cool

Cream together in a mixing bowl:

1/2 cup soft butter

1 cup sugar

Add:

2 eggs

2 tsp. vanilla

1 tsp. almond extract

Mix together in a separate bowl:

2 cup plus 2 tbsp. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

Add dry ingredients to creamy ingredients and mix well, but don't overwork the dough.

Fold in:

1/2 cup toasted slivered almonds

1/2 cup dried cranberries

1/2 cup plain M&M’s

On a large greased and floured cookie sheet, shape this dough into two flattened logs about 2 inches wide, by 1/2 inch thick, and however long. (It helps to flour your fingers.)

Sprinkle with white sparkling sugar before baking

Bake 325° for 25 minutes. Cool for 10 minutes. Place logs on a cutting board and slice on the diagonal 1/2-inch wide. Return slices to the cookie sheet with a little space between them, and put them back in the oven for about 8-10 minutes so they crisp up a little.

Cool completely and enjoy!

(Makes 4 dozen hors d’oeuvres)

Heat oven to 350º.

Grease or spray 9x13x2” pan.

Mix all ingredients in a bowl:

4 small thinly sliced unpared zucchini (about 3 cups)

1 cup Bisquick mix

½ cup dry grated Parmesan cheese

½ cup chopped onion

½ cup chopped mushrooms

2 tbsp parsley

½ tsp seasoned salt

1 tsp Italian seasoning

Dash pepper

2 tbsp finely chopped garlic

½ cup vegetable oil

4 eggs lightly beaten

Optional: Add 1 c. cooked & shelled 

crab meat

Spread in pan.

Bake about 25 minutes until golden brown.

Cool.

Cut into 2 x 1” pieces.

Serve warm or cold

Refrigerate leftovers.

Serves 8

Ingredients

Tomato Base:

1 large onion chopped

¼ cup olive oil

1 large fennel bulb thinly sliced

4 cloves of garlic chopped

1 bell pepper chopped

3 large shallots chopped

½ tsp red pepper flakes

¼ tsp pepper

¼ tsp salt

1 bay leaf

1 tbsp parsley flakes

1 can (28 oz.) diced tomatoes with juice

3 medium zucchini sliced

1 ¼ cup white wine

1 can tomato paste

1 tbsp Italian seasoning

5 cups fish stock

Seafood

2 whole Dungeness crab legs & bodies, with the crabmeat intact

1 lb. small (manila) clams

1 lb. mussels, cleaned & debearded

1 ½ lbs. large shrimp- peeled & deveined

1 ½ lbs. salmon (or other firm fish) cut in 2-inch chunks.

Cooking Directions

Heat oil in a large sauce pot over medium heat. Add onion, shallots, & fennel. Sauté until onions are translucent, 5-7 minutes. Add bell pepper, garlic, & red pepper flakes. Continue to sauté for 2 more

minutes.

Add white wine, fish stock, Italian seasoning, bay leaf, tomato paste, tomatoes, zucchini, & salt & pepper. Mix well. Cover & simmer until the flavors blend for 30 minutes.

You can make this broth ahead of time and add the fish the next day.

Add the clams and mussels to the cooking liquid. Cover and bring to a boil. Reduce heat & simmer until the clams and mussels begin to open, about 5-7 minutes. 

Add the shrimp, fish, & crab. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). 

Season the soup to taste with more salt and red pepper flakes.

Ladle soup into bowls and serve with warm sourdough bread.

Recommended wine: Jetty Cat Red, Westport Winery, Westport, WA

Serves 10

1/2 lb. Ditalini or other small pasta shape

6 Tbsp Olive oil

1 yellow onion chopped

2 cloves garlic 

2 cups celery chopped

1 bell pepper chopped

1 29-oz. can Tomato puree 

plus 1 can of water

1 12–oz. can of Diced tomatoes 

plus 1 can of water

Dash of parsley flakes

Salt & pepper to taste

1 12-oz. can white cannelini beans.

1 12-oz. can red kidney beans

1 lb. ground beef

½ cup red wine

Prepare Pasta according to package directions, drain & set aside. 

Heat oil in large soup pot. 

Add ground beef, garlic, green pepper, onions, and celery. 

Sauté until tender. 

Add tomato puree & diced tomatoes & 2 cans of water 

(one from each). Then add seasonings.

Add wine.

Add beans, pasta & stir. 

Cook on low heat for 30 minutes.  

Mix well & serve with Parmesan & Asiago cheese. 

Serves 4

½ lb. Angel Hair Pasta

1 good-sized zucchini julienned

3 Tbsp. olive oil

1 onion chopped

4+ cloves minced garlic

6 plum tomatoes, seeded and diced

¾ cup white wine

3 Tbsp. butter

¼ c. shredded fresh basil

Grated parmesan or asiago cheese

In a large skillet, heat oil over 

medium heat.

Sauté onion until soft, then add zucchini, garlic, and ¼ tsp. pepper.

Cook 2+ minutes, stirring constantly.

Add tomatoes and cook about 3 minutes, stirring often.

Add wine.

Cook uncovered for 5-6 minutes.

Add butter (to bind the sauce).

Stir until melted.

Meanwhile, cook pasta and drain.

Toss together pasta and tomato mixture.

Add fresh basil.

Serve topped with grated cheese.

Makes 10 servings

 2  32-ounce cans of pkgs/boxes vegetable broth

 3  Sweet Italian Sausages removed

 from casings

 1  onion, chopped

 3  cloves of garlic minced

 ¼  cup olive oil

1  cup chopped celery

 1  15.5-ounce can garbanzo beans, washed and drained

 1  15.5-ounce can dark red kidney beans, washed and drained

2  14.5-ounce cans diced tomatoes

 1  6-ounce can tomato paste

 2  tablespoons chopped parsley

 1  teaspoon Italian Seasoning

1  16-ounce package frozen chopped spinach (thawed)

 2  medium size zucchini cut into bite sized pieces

1  16-ounce package frozen green beans (thawed)

 6  ounces medium shell macaroni, 

pre-cooked

 ¼  cup Red wine  

 Salt & pepper to taste

 Parmesan cheese

Combine Italian sausage, chopped onion, chopped celery, olive oil, and minced garlic into a skillet. Sauté until golden brown. Add to a large soup pot.

Combine vegetable broth, kidney beans, garbanzo beans, diced tomatoes, tomato paste, parsley, and Italian Seasoning with the sautéed vegetables & sausage. Bring to a boil.

Add zucchini, green beans, chopped spinach, and macaroni. Stir. Reduce heat.  Simmer covered about 12 minutes or until vegetables are tender. 

Serve with grated Parmesan cheese and Italian bread.