Cream and Cakes
Recipes of the Fae
2 tablespoons butter, divided
1/4 teaspoon dried thyme
2 tablespoons dicesd green pepper
1/4 cup chopped mushroom stems
2 tablespoons chopped onion
1/2 lb. large mushrooms, stems removed
3/4 cup bread crumbs
2 tablespoons cooked, crumbled bacon
12 small slices cheese (optional)
Preheat oven to 350 degrees F. Melt 1 tablespoon of the butter over low heat
and saute' the mushroom stems, green pepper, and onions until tender. Mix in
the bread crumbs, bacon, thyme, salt & pepper. Spoon the mixture into the
mushroom caps. Place the caps on a cookie sheet. Melt one tablespoon of the
butter & drizzle over the caps. Top each with a cheese slice. Bake for 15
minutes. Serve hot.
Yield: About 1 dozen.
Variation: Use large cherry tomatoes with the seeds scooped out instead of the
mushroom caps. Substitute rosemary for thyme & add 1/3 cup grated cheddar
cheese to the mixture before stuffing. This is for love.
1/2 cup sweet white wine
2 tablespoons sugar
1 cup honey
2/3 cup flower
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Oil for frying
1/8 teaspoon salt
Beat the wine & egg in a medium bowl. Combine the flour cinnamon, salt &
sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes.
Combine the honey & nutmeg in a small bowl. Heat 1/2-inch of the oil in a
frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon
at a time; fry until golden brown. Drain on paper towels. Dip into the honey.
Yield: 1 1/2 Dozen.
for these, and other great recipes, Wisteria's Faery Recipes