Corn and Cheddar Spoon Bread (Dairy)

I took a wonderful cooking class at Sur la Table recently. The class featured Scanpan. One of the recipes was so insanely delicious!  I’m presenting it here so we have it in our archives!


2 Tablespoons unsalted butter
1.5 Cups whole milk
1 ear of corn, husked and kernels removed
1/2 Cup fine grind yellow cornmeal
1.5 teaspoons kosher salt
1/8 teaspoon cayenne
1/4 cup chopped fresh chives
1 Cup sharp white cheddar cheese
3 large eggs, separated

1. Preheat oven to 400 F with rack positioned in the middle.
2. In an 8 inch scanpan or ovenproof nonstick skillet, combine butter, milk, corn, cornmeal, salt and cayenne. Bring to simmer; reduce heat to medium-low and cook, stirring frequently, until mixture is lightly thickened, 5 minutes. Remove from heat; stir in chives and cheese followed by the egg yolks.
3. In a clean mixing bowl, beat egg whites to soft peaks. Using a silicone spatula, fold cornmeal mixture into egg whites in three batches until just combine. Transfer batter back to the skillet.
4. Please skillet in oven; educe oven temp to 375F. Bake until browned on top but still slightly loose in the center, about 20 minutes. Let cool 5 minutes before serving. Serve straight from the pan with a serving spoon.

Rhubarb Bars (Dairy)

A wonderful way to use rhubarb in the spring and summer, although any time since rhubarb and be frozen. This recipe was shared with me over 40 years ago! It is a family favorite.

  • 1 Cup Flour
  • 1/2 Cup butter, room temp
  • 5 T Confectioners sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 and 1/4 Cup sugar
  • 1/4 to 1/2 Cup flour
  • 4 Cups diced rhubarb (fresh or frozen)
  • 8 Ounces cream cheese, room temp
  • 1/4 Cup butter, room temp
  • 2.5 Tablespoons confectioners’ sugar
  • 1/2 Cup Flour


  1. In a food processor, process the first butter, flour and confectioners sugar until crumbly, not smooth. Sprinkle in a 9 x 11 baking pan. Bake at 350 for 10 minutes or until slightly brown.
  2. In food processor, process the 1/4 cup butter, 2.5 tablespoons confectioners sugar and 1/3 cup flour until crumbly, set aside. (This is the top crumble.)
  3. In food processor, combine eggs, cream cheese, salt, sugar  and 1/4 to 1/2 cup flour (use the larger amount when using frozen rhubarb.) Add in diced rhubarb, pulse to blend.
  4. Pour rhubarb cheese mixture into baked crust. Top with reserved crumble.
  5. Bake 30-45 minutes at 350 degrees until top is firm and just slightly starting to brown.
  6. Cool in the refrigerator completely before cutting into squares. May be frozen after cutting.



Artichoke Lasagna (Dairy)

lasagnaA friend told me about this yummy recipe that is her go to guest dish. OMG this is so good I could eat it every day..not just for special occasions! I did find the caponata and artichoke hearts (kosher) at

2-14 ounce cans diced tomatoes with garlic and onion (undrained)
1 – 7-ounce jar eggplant caponata
1 teaspoon salt, divided
Ground pepper to taste
1 16-ounce container low fat cottage cheese
2 6-ounce jars marinated artichoke hearts, well drained
1.5 cups grated Parmesan cheese
1 8-ounce package no boil lasagna noodles

1. In food processor pulse tomatoes, eggplant caponata and 1/2 teaspoon salt, coarsely chopping
2. In a clean processor bowl, process cottage cheese until smith. Add artichokes, 1/4 cup Parmesan and remaining 1/2 teaspoon salt; pulse quickly to coarsely chop artichokes, season with pepper.
3. Spread one-third tomato mixture in a lightly oiled 8 x 11 baking dish. Cover with 3 lasagna noodles. Spread half the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with 1/4 cup Parmesan.
4. Cover with 4 noodles and remain gin cottage cheese mixture.
5. Top with 4 noodles and remaining tomato mixture.
6. Cover dish and bake for 25 minutes and 425 degrees or until bubbling. Remove foil and sprinkle with remaining 1 cup Parmesan. Bake uncovered for 10 minutes more until cheese has melted.  Let stand for 10 minutes before serving.


Two Cup Tuna Casserole (Dairy)

This is the original comfort food.  I have read a number of recipes for tuna casserole and came up with this easy combo.  Let the winter begin!tuna 3

2 cups dried kluski noodles (or egg noodles) cooked and drainedtuna 1
2 cups frozen mixed vegetables (corn, peas, carrots, limas)
2 cups fresh white mushrooms, halved
2 cups chopped onions
1 can mushroom soup mixed with milk to make 2 cups
2 cups shredded cheddar cheese (low fat or regular)
2 cans tuna drained (almost 2 cups!)
1/2 teaspoon salt
1/2 teaspoon ground pepper

panko crumbs for topping

1. Sauté mushrooms with NO oil until browned and liquid reduce, add to a big bowl.
2. In the same pan from the mushrooms, sauté onions with a teaspoon of oil until nicely brown, add to the bowl.
3. In same bowl add noodles, frozen veggies, mushroom soup/milk liquid, cheese, tuna and salt. Gently toss to mix everything.
4. Spray a square baking pan with olive oil spray (or your choice).  Pour the mixture from the bowl into the pan.
5. Sprinkle panko crumbs across top of casserole and spray with olive oil spray
6. Bake 350 degrees for one hour.
7. Let casserole rest for 15 minutes before serving.tuna 2

Fluffy Pancakes (Dairy)

I love the buttermilk pancakes I have posted, but this one was so much easier and very very delicious!  No need for buttermilk, the vinegar makes the milk into a buttermilk like substance.  Makes 5 pancakes, so double or triple as needed. Of course add bananas, chocolate chips, nuts or anything you like to make your pancakes fancy..I like them plain with syrup.

1 cup white whole wheat flour (can use all purpose if preferred)
2 Tablespoons white sugar
1 teaspoon baking powder
1 teaspoons baking soda
1/2 teaspoon salt
3/4 cup milk
2 Tablespoon white vinegar
1 egg
2 Tablespoons butter, melted

1. Combine dry ingredients well. Combine wet ingredients well. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or pan over medium high heat.
3. Pour wet mixture into dry mixture, using a spoon or fork to blend. Stir until just blended, do not over stir. Pour or scoop batter onto griddle, brown on both sides and serve hot.


Buttermilk Pancakes (Dairy)

Seriously the best pancakes you will ever have.  Combine the dry ingredients separately and the wet ingredients separately and mix just before cooking.  Add whatever  you like..chocolate chips, bananas, nuts..etc. We often will make a third of the recipe if we just want four pancakes: the math is below this recipe.

3 cups white whole wheat flour (can use all purpose if preferred)
3 Tablespoons turbino sugar (or white sugar)
3 teaspoons baking powder
1.5 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

1. Combine dry ingredients well. Combine wet ingredients well. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or pan over medium high heat.
3. Pour wet mixture into dry mixture, using a spoon or fork to blend. Stir until just blended, do not over stir. Pour or scoop batter onto griddle, brown on both sides and serve hot.

1/3 Recipe Ingredients:

Dry: 1 cup flour, 1 T sugar, 1 t baking powder, 1/2 t baking soda, 1/4 t salt
Wet: 1 cup buttermilk, 2 T plus 2 t milk, 1 egg, 2 T butter, melted


Greek Salad (Dairy)

Non meat centered salad and a great light dinner entree. I use lettuce in place of some of the tomatoes, which is personal preference.

1 small red onion, halved and thinly sliced
kosher salt

12 to 14 small vine ripened tomatoes quartered
Bag of romaine lettuce
1 cup kalamata olives, halved and pitted
5 Persian cucumbers
1 4 ounce block of Greek feta cheese
1. Soak the red onion in a bowl of heavily salted ice water, 15 minutes.
2. Combine all ingredients in a food processor for dressing and process until emulsified.
3. Place lettuce in a large bowl. Halve the cucumbers lengthwise and slice crosswise about 1/2 inch think; add to bowl with the tomatoes. Drain the red onion, add to the bowl and toss.
4. Crumble the feta over the salad and drizzle with more olive oil and season with fresh ground pepper.

Quinoa Veggie Burger (Dairy)


I was dragging my feet about Quinoa until I had this dish. These burgers were so amazing, even my non vegetable loving husband thought they were delicious! I’m a quinoa convert. No more meat burgers for me.  Serve with  toasted whole wheat buns, avocado, a little mayo, lettuce. Yum! Recipe found in “Eating Well” magazine.

1 cup water
1/2 cup red quinoa
1 tablespoon olive oil
1 Cup diced onion
2 cups chopped mushroom (white or cremini)
1 teaspoon garlic
3/4  teaspoon dried marjoram
1/4 teaspoon dried oregano
1 large egg
2/3 cup shredded cheddar cheese (low fat or regular)
1/2 cup whole pecans toasted and finely chopped
1/3 cup quick cooking rolled oats
1 tablespoon soy sauce

8 small whole wheat burger buns, toasted if desired (I used olive oil spray and toasted in a non stick skillet over low to medium heat)

1. Combine water and quinoa in a medium saucepan. Bring to boil. Reduce heat to a simmer, cover and cook for 15 minutes.  Remove from heat and let stand covered for 10 minutes. Fluff with a fork and set aside to cool.
2. Preheat over to 350. Line a baking sheet with no stick foil or parchment paper.
3. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring until soften about 5 minutes. Add mushrooms, garlic, marjoram and oregano, cook, stirring until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
4. Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce.  Combine. Scoop about 1/2 cup portions of the mixture on the baking sheet and shape into 8 patties about 3 inches wide, leaving about 1 inch of space between each patty (mixture will be crumbly but will hold together once baked).
5. Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with favorite garnishes.

Aunt Robin’s Easy Fruit Cobbler (Dairy)

Daughter Rishona’s aunt through marriage,  Aunt Robin shared this easy yummy dessert recipe!

2 cans pie filling (for cherry I use one can filling and one can drained cherries) but any fruit like blueberry, apple canned filling will work (add cinnamon to canned apple filling).
1 package yellow cake mix
Walnuts or pecans – as many as you like.
1 stick cold butter
1 9 x 13 glass baking dish (ungreased)

Preheat oven to 350
Pour canned pie filling in bottom of baking dish.
Evenly sprinkle entire dry cake mix on top of filling.
Sprinkle nuts over cake mix.
Cover cold butter into squares and sprinkle over top.
Bake for 45 minutes until golden brown.

Serve warm with whipped cream, cool whip or ice cream


Graham Crackers (Dairy)

 Seriously, what could be better than homemade graham crackers? I know, s’mores made with homemade grahams!


¾ cup                    wheat bran
2 tablespoons      wheat germ
1½ cups                organic all-purpose flour
½ cups                  dark brown sugar
¾ teaspoon         baking powder
½ teaspoon         baking soda
¾ teaspoon         sea salt

4 ounces              unsalted butter – cut into 1/2-inch cubes and chilled
2 tablespoons    honey
1 teaspoon          vanilla extract
1 large                 egg

3 tablespoons sugar
1 tsp cinnamon


Put bran, germ, flour, sugar, baking powder, baking soda, and salt into the bowl of a food processor fitted with a blade and pulse several times until combined.  Add the butter and pulse for 5-10 seconds, or until the butter is evenly disbursed and resembles oatmeal flakes.

Mix together honey, vanilla, and egg.  Pour into the processor and process until the dough forms a ball, approximately 1 minute.  Shape into 2 squares measuring 6”x6.”  Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 325 degrees F.

Mix together sugar and cinnamon.  Unwrap dough and place silpat on the baking pan.   Sprinkle 1/3 of the cinnamon sugar over one of the dough squares and roll the dough out to approximately 11” x 11”.  Repeat with the second square of dough.    Sprinkle the remaining cinnamon sugar evenly over the doughs.

With a pizza cutter or a knife, cut the rough edges to make a perfect rectangle as large as possible.  Leave the scraps where they are.  Make 3 cuts in each direction to create 16 even squares in each dough.  Pierce each square with a fork in 3 times in a line so it looks like a domino.

Bake on the middle rack of the oven for 10 minutes then turn the pan around.  Bake for 10 more minutes, turn the oven off, recut the cuts made before baking and then put back in the turned off oven for 10 more minutes to finish crisping.    When cool store in an airtight container for up to 1 week.

Dough may be frozen with equal results.

My daughter wants to try to make chocolate chip grahams..will experiment!