Wanna hear a broken record from my part of the country? It's snowing. It's snowing. It's snowing. Can you tell I'm a wee bit sick of it? Bah. At least it's Friday and after I get home from work I can basically hole up in my house and not deal with it for a while. Except that … oh yea, I've got a bunch of things to do this weekend. Bah.
Anyhoo, in the interest of warming up my thoughts, I thought I'd share a couple of recipes with you that I've made recently that I hadn't gotten around to sharing yet. Firstly, Raisin Bars. This is apparently a receipe my mom has had squirreled away in her card file for quite a while … but I'd never known abouth. She made them in November to serve at my Grandma's memorial service. Despite that association, Matt and I both like them lots and I got the recipe from my mom. They're very easy. Plus, you can do a totally cool Pollock type pattern with the icing on top.
The next is a recipe of my own device: Spinach and Feta Struedel. It joins the collection of two other savory struedels I have in the cookbook. It's the same basic thing … phyllo dough on top and bottom with a filling inside. It was suggested by our friends after we made the tofu mushroom struedel for them. I had kind of planned on making it differently, but I went to the grocery store for ingredients during one of our blizzards and all I could find was creamed spinach. Lucky for me, because it was delicious. So basically, that's all the filling is: creamed spinach sprinkled with feta.
Hope you're keeping warm wherever you are!!
I can't believe that I'm saying this but I want a little bit of cooler weather. It feels nothing like winter which is good but I would like a tiny bit of snow. Not ice though
and not a single flake around here…at least not the type from the sky ;0)
Our snow is almost gone, but I have faith that more will fall, and in copious amounts. I have never heard of savoury streudel before, but it sounds fab!
I've made feta and spinach cups(the store brought mini ones) before but never with creamed spinach. I have to try that strudel. Thanks.