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Recipes

 
 Squantum's Siqnature Dishes
 
English Cucumber, Mixed Field Greens,
and Fresh Strawberries


Oven Roasted Tomato and Avacado Terrine With Bouquet of mixed greens, Aged Balsamic, and Olive Oil.

        
 
Froie Gras Terrine with
Toasted Baquette and Garlic Aioli


Breakfast Cookie Recipe

by Squantum Association on Thursday, February 17, 2011 at 9:17am

Breakfast Cookies Anyone?

 

1/2 cup All Purpose Flour          1 Egg

 

3/4 tsp. Salt                              1 tsp. Vanilla

 

1/2 tsp. Baking Powder             1 tsp. Water

 

1 stick Unsalted Butter              1 1/2 cup Rolled Oats

 

1/2 cup Brown Sugar                 1 cup Semi-sweet Chocolate Chips

 

1/4 Sugar                                  1/2 cup Roasted Peanuts

 

1/2 cup Raisins

 

 

 

1. Mix flour, salt and baking soda..set aside

 

2. Cream the butter and the sugars. Beat in the egg

 

3. Add the vanilla and water to the butter mixture.

 

4. Add the flour mixture and the oatmeal. Mix until combined

 

5. Add chocolate chips, peanuts, and raisins, mix until combined

 

6. Drop by teaspoons (or larger) on a parchment lined cookie sheet

 

7. Bake the cookies at 350 degrees until golden brown, about 10 minutes.

 

*Feel free to substitite any of the nuts and dried fruits for your favorites (make it nut free, and add another 1/2 cup of fruits; or omit the chocolate chips and substitute apricots or dried cherries or cranberries!)

 
 
 
 

BAKED

STUFFED 

SHRIMP

 Baked Stuffed Shrimp
16 large size U-12 shrimp
2 cups Ritz crackers, crushed
1/2 cup chopped crab meat
1/8 cup mayonnaise
1/4 cup melted butter
1 tablespoon lemon juice
2 tablespoons white wine 
1/2 teaspoon salt
1/3 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning 
1/2 teaspoon pepper

Split shrimp and remove veins and all shells from shrimp except for the joint at the tail. Wash.

Combine all ingredients to make stuffing. Stuff centers of shrimp with mixture of all remaining ingredients.

Bake until shrimp changes to a pink color 325°F for 12 -14 minutes. Remove from oven.

Serve with Lemon and clarified butter.

Guinness Chocolate Cake 

Cake:

1 cup Guinness Stout                           2 eggs

1 stick plus 2 Tbs. unsalted butter      1 Tbs. vanilla ext.

3/8 cup unsweetened cocoa               2 cups flour

2 cups granulated sugar                      2 1/2 tsp. baking soda

3/8 cups sour cream

 

Frosting:

1 1/4 cup confectioners

8 ounces cream cheese, room temp.

1/2 heavy cream

 

*Heat oven to 350 degrees, butter a 9 inch springform pan, and line with parchment paper.

*In a large saucepan, combine Guinness and butter. Place over medium heat until butter is melted. Remove from heat and add cocoa and sugar; whisk to blend.

*In a small bowl combine sour cream eggs and vanilla; mix well, and add to Guinness mixture.

*Add flour and baking soda, and whisk until smooth.

*Pour into buttered pan until risen and firm. Allow to cool completely in the pan.

*For the frosting, mix the cream cheese and the confectioners sugar until smooth; add the heavy cream.

*To serve, frost only the top, so that it resembles a pint of Guinness!

(Recipe courtesy of Feast by Nigella Lawson)

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