Family Favorite Recipes

For our first Home & Garden Magazine, we wanted to share another piece of home with you. Some of the homeowners we featured gave us their own secret recipes to publish besides pictures of their gorgeous homes. We’ll keep this page updated, adding new recipes each week. Enjoy introducing a little bit of their home into yours!
Bonnevier’s Favorite Tortellini Soup
2 T. olive oil
1 large onion, chopped
2 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, diced
2 1/2 boxes of chicken stock (10 cups)
1 bag of fresh spinach
1 large bag or two small bags of cheese or meat tortellini
1 28 oz. can of diced tomatoes
1 T. balsamic vinegar
1-2 T. honey
Salt and pepper to taste
In a stock pot, saute the onions, celery and carrots in olive oil for 5-7 minutes or until the onions are translucent. Add the diced garlic and sauté another 2-3 minutes. Add the chicken stock, tortellini, tomatoes,  spinach, vinegar and honey. Bring to a boil and then reduce heat and simmer until the pasta is tender. Serve with grated parmesan cheese and warm bread.
Judy’s Apple Clafouti
4 T. butter
½ C. sugar
5 C. Golden Delicious apples, peeled, cored and thinly sliced
2 T. apple brandy
3 large eggs
1 C. milk
1 tsp. vanilla
2/3 C. flour
6 T. melted butter
½ tsp. salt
½ C. sugar
Butter (to coat the pie plate)
1/8 tsp. cinnamon mixed with 2 T. sugar
1/4 C. apple cider
Heavy cream or ice cream
For batter/filling:
Place all batter ingredients in a blender and blend until smooth. Set aside. Melt butter in a large plan over medium heat. Add sugar, apples and brandy. Saute, stirring frequently until apples are translucent (about 10 minutes). Set aside.
Place a 10-inch glass pie plate in a pre-heated 400° oven. Butter the plate generously and pour in half of the batter. Remove fruit with a slotted spoon and place on top of batter. Reserve pan juices. Pour remaining batter over fruit and sprinkle with cinnamon mixture. Bake 25-30 minutes, until puffed and golden. Reduce apple cider to syrup and add reserved pan juices for sauce, or serve warm with heavy cream/ice cream.
Charlene’s Crabmeat Quiche

One of Charlene’s favorite recipes merges a popular entrée with the crab Southern Marylander’s love.
3 eggs
¾ tsp. salt
½ lb. fresh crabmeat (carefully picked over for shells)
1 C. light cream
1 ¼ C. Gruyère cheese, grated
1 8-inch unbaked pie shell
Preheat oven to 375°. Beat eggs, cream and salt together. Combine cheese and crabmeat and spread evenly on bottom of crust. Pour in cream mixture. Reduce oven heat to 350. Bake on lowest rack 35-40 minutes or until puffed and lightly browned.
Yield: 4-6 servings

Linda’s Texas Lasagna Party Appetizer
1 lb. cubed cheddar cheese
1 lb. cubed Monterey jack with jalapeños cheese
1 jar of your favorite salsa
5 eggs
Preheat oven to 350. In a baking dish, either the size of a dinner plate or brownie size rectangular. First layer: the cheddar cheese. Arrange freely to cover the bottom. Second layer: salsa, pour entire jar to cover cheese. Third layer: beat the eggs and pour over the salsa. Top layer: Monterey Jack cheese.

Do not stir or mix together. Bake 30 to 35 minutes. Let stand 10 minutes. Serve with Scoops tortilla chips. You can add on the side green onions and sour cream.
Sheryl’s Flourless Chocolate Espresso Cake

6 eggs, large
6 oz. bittersweet chocolate
1 chocolate glaze
¼ tsp. salt, coarse
1 C. sugar
1 T. pure vanilla extract
3 T. unsalted butter
3 T. instant espresso powder
Chocolate Glaze:
3 oz. bittersweet chocolate, preferably 70 percent cacao, chopped
1 1/2 T. unsalted butter
2 tsp. pure vanilla extract
1/3 C. heavy cream
1/3 C. sugar
1 T. instant espresso powder
¼ tsp. coarse salt

Preheat oven to 350. Invert bottom of a 9-inch springform pan (so cake will slide easily onto serving plate) and line with a parchment round; butter parchment. Melt butter and chocolate, stirring until smooth, in a bowl set over a saucepan of simmering water. Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes. Add espresso powder and salt; beat until combined, about 1 minute. Add vanilla and melted-chocolate mixture; beat about 1 minute more. In another bowl, beat egg whites on medium-high speed until foamy. Increase speed to high; gradually add remaining 1/2 cup sugar, beating until stiff peaks form, about 5 minutes. Fold into chocolate mixture in 3 batches. Transfer batter to pan and bake until set, 40 to 45 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan; transfer cake to a serving plate. Serve glaze alongside cake.
Combine chocolate, butter and vanilla in a bowl. Bring cream, sugar, espresso powder and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.

Christy’s Crab Dip
2 8 oz. packages of cream cheese, softened
8 oz. sour cream
½ C. mayonnaise
2 T. Worcestershire sauce
1 T. Old Bay, plus additional
1 lb. jumbo lump crab meat
Velveeta cheese slices, optional
Excluding crab meat and cheese slices, mix all ingredients in a large mixing bowl until smooth and creamy. Fold in crab meat and put in a greased 9X9 glass pan. Sprinkle with additional Old Bay and serve. To heat, add optional Velveeta cheese slices if desired and bake at 350 for 20 minutes. Bake French baguette until warn and crisp. Cut into bite size slices and serve with crab dip.
Cherie’s Frozen Cranberry Salad 
14 oz. can sweetened condensed milk
¼ C. real lemon juice
16 oz. can whole cranberry sauce
20 oz. can crushed pineapple, drained
½ C. chopped walnuts
8 oz. Cool Whip
Mix first four ingredients. Add nuts and Cool Whip. Freeze. Remove from freezer.
Carol’s Spinach Salad with Warm Dressing
Dressing Ingredients:
¼ C. maple syrup
3 T. cider vinegar
1 T. olive oil
1 T. Dijon mustard
¼ tsp. salt
¼ tsp. black pepper
Mix in microwavable bowl with whisk. Heat 1 minute.
Salad Ingredients:
Spinach, bacon, mushrooms, slivered almonds, eggs and tomatoes.