Roasted Butternut Squash and Red Onion

Cooking Spray
2-1/4 lbs. uncooked butternut squash, fresh, peeled and cut into 1-inch chunks
1 medium red onion, halved and thinly sliced
1 Tbsp . Olive Oil
1 tsp Garam Masala
1/2 tsp. Kosher salt
1/8 tsp. black pepper

Preheat oven to 400 degrees
Cover cookie sheet with non-stick aluminum foil
Lightly coat with cooking spray.
Place squash and onion on prepared baking sheet.
Drizzle with oil and toss to coat.
Sprinkle with Garam Masala, salt and pepper.
Toss to coat.

Roast about 25 minutes - Toss halfway through

Garam Masala compliments the butternut squash perfectly! 
This is a great recipe.  Please give it a try.  It is
quick and easy and the flavors won't disappoint.

Cranberry Apricot Almond Biscotti

Recipe from:  Cranberry Cooking for All Seasons by Nancy Cappelloni

(This photo shows the Biscotti baked and ready to be sliced.)

This low-fat recipe doesn't contain any butter.  Dip them in coffee
or hot chocolate for a delightful treat.

1 cup sugar
3 large eggs
1 tablespoon vanilla
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup slivered almonds
1/4 cup dried cranberries, chopped
1/2 cup dried apricots, chopped

Makes about 3 Dozen Biscotti

Preheat oven to 300 degrees
Put the almonds on an ungreased cookie sheet and bake for 5 - 7 minutes to toast. 
Turn once during roasting.  Take almonds out of oven and increase the oven temperature to 350 degrees.
In a mixing bowl combine sugar, eggs and vanilla.  In a separate bowl combine the flour, salt baking powder
and cinnamon.  Stir the dry ingredients into the wet.  Add the almonds, cranberries and apricots. 
Form the dough into a ball.  On a floured work surface, divide the dough in half. Form each half into a long loaf
about 12 to 14 inches long by 3" wide and about 1" high.  Bake each loaf on a
lightly greased cookie sheet or cookie sheet lined with parchment paper for 25 minutes or until firm.
Remove sheet from the oven and cool slightly.  When cool enough to handle (about 10 - 15 minutes), transfer the loaves to a clean cutting board.  With a serrated knife, cut each loaf into diagonal slices about 1/2 - 3/4" thick. 
Arrange slices flat on the cookie sheet.  Bake for 10 minutes.  Turn each biscotti over and bake them on the other side for 10 more minutes until both sides are lightly browned and toasted.  Cool thoroughly and store biscotti
in an air tight container. 
 

Payard - Patisserie & Bistro

Wedding cakes and special occasion cakes are a tradition at Payard. 
Can you see our reflection in the window?
Yes, yes...It is the Two Sisters in Manhattan!

 

Pastries, cookies, crepes, sandwiches and more are available here.
Most are too pretty to eat!

Go to www.payard.com for more details.
In NYC...They are located at 1226 Second Avenue at 64th

 

NYY Steak

While in Manhattan, give NYY Steak a try!
If you are a Yankees fan, this will satisfy your craving for everything Yankee.

Located at 7W 51st Street, NY, NY 10019
Call ahead for reservations 646.307.7910

WWW.NYYSTEAK.COM

Just one block from Rockefeller Center, you will enjoy a fine dining
experience with the class and quality that only this world class franchise can provide.

June's Bakeshop - Spooky Treats

Phone - 413-477-6962 or 508.867-0099
135 Pierce Road
New Braintree, MA 01531
www.junesbakeshop.com

Here I am visiting June's Bakeshop during her Halloween Open House.
 

I'm crazy about June's cookies and cakes!  This is an experience
you don't want to miss.  The next "open house" will be in December!
Now, this one I have never been to but it will be on my list of
Christmas things to do list!
Like June's Bakeshop on Facebook and find out first hand
when the Christmas Open House will be.

Beautifully decorated cookies wrapped in cellophane are waiting for you.
They taste as good as they look!

Can you imagine the work that goes into these cookies?
They are too pretty to eat.
 

We will be eating the ones we purchased for a our Halloween treat.
 

 

Jordan Marsh Blueberry Muffins - NO- Good, YES!

I have been searching for the " authentic"  Jordan Marsh Blueberry Muffin Recipe!
Does anyone have it?  If so, please email it to me at
info@twosisterscookbook.com

 

Here is one from www.cooks.com

It is very good but not the JM Blueberry Muffins, I remember.

 

1/2 cup butter

2 cups all unsifted flour

1 cup sugar

2 large eggs

1/2 cup milk

2 tsp. baking powder

1/2 tsp. salt

2-1/2 cups fresh blueberries 

1-1/2 tsp. vanilla extract

2 tablespoons Turbinado sugar for the tops

 

Preheat oven to 375 degrees

 

In a large mixing bowl cream butter and sugar until light and fluffy; add eggs, one at a time

beating after each addition.

 

In a second bowl, combine all dry ingredients.

Gradually add the dry ingredients to the creamed butter and sugar mixture

along with the milk and vanilla.

 

Optionally, mash 1/2 cup of the blueberries, and stir in by hand.  This

will turn the batter a light shade of blue and ad a touch of blueberry flavor. 

Add the remaining whole berries and stir in gently by hand.

 

Spray a 12 muffin baking pan with Baker's Joy (my favorite baking product).

Fill greased muffin cups with batter. (I got 9 muffins not 12.)

 

Sprinkle sugar on top of unbaked muffins. 

Bake for 25 minutes or until a toothpick put in the middle comes out clean. 

 

Spain...In Cranston, Rhode Island! A " MUST" Dining Experience!

www.SpainCranston.com
Back in 2003, we celebrated our Mother's birthday
at this fabulous restaurant!  We remember our
experience as being wonderful.  Years have gone
by and we always wanted to return.  Well...
last night we did! 

One of the specials of the evening was a chicken
stuffed with lobster.  It rested on a bed of
angel hair pasta and spinach!  YUMMY!

 

Portuguese  Cod, served brilliantly with a sauce, colorful
vegetables...almost too beautiful to eat!

Veal Spain...absolutely DELICIOUS! 
The veal chop was placed on a bed of mashed potatoes.
As you can see the plate was so decorative!

 

Our waiter is serving me the Vegetarian Paella for "1".
Actually, 3 people could have eaten this delightful dish!
Guess what's for dinner tonight?

Here is the vegetarian paella!  This wasn't on the menu
but they accommodated my special request!

Here is the Arroz Con Pollo.  Basically, chicken with rice,
Cherizo and vegetables. 
Once again, a generous portion that can
definitely be shared.

If you are in the area or are in the mood for a nice drive
not far past Providence,  this restaurant comes highly
recommended by our group of  6 .  There were
several birthdays and anniversaries last evening.  All songs were sung
by the waiters in Spanish, of course! 

Please, please...Spain must be put on your "bucket list"
of places to eat!  You'll be SO glad you did!
Reservations are a MUST!

 

Summer Window!

My kitchen window, over my sink, is decorated seasonally.
Since, I spend a lot of time in this area, it is nice to have a pretty view.
Old crystal vases and in some instances old salt and pepper shakers
minus their salt eaten tops are a nice substitute for a vase. 
They are the perfect size and they're giving them away at
flea markets and tag sales!  The daily snipping of flowers from
my gardens not only replenishes these vases, keeps the
plants producing more but is so pleasant
to look at while standing at the sink.  An heirloom tomato
 and the San Marzano on the left are waiting for an upcoming salad. 
Perhaps with some Mozzarella cheese and fresh basil?
 What do you think?  I think I know the answer!

Summertime...and the cooking is easy!

Campanelle pasta...chicken breasts cut up into bite size pieces, cooked
in olive oil and garlic.  Meanwhile, cut up 12 cherry or grape tomatoes
 put in a bowl with olive oil, salt, pepper and fresh basil.  Cover and let set
until juices meld together.  Cook pasta.  Place pasta in pan with chicken. 
Mix with drippings from pan.  Add pasta.  Next add
tomato mixture.  Toss.  Sprinkle with Parmesan and...
ENJOY!

Two Sisters recipe for "Fresh Corn and Tomato Salad" on page 88  with a new Southwestern flare.
Instead of basil use cilantro.  Add a can of rinsed black beans and...
there you have it!  A new twist to one of my favorite summer recipes.

Marinated flank steak with grilled peppers.  You can purchase these
colorful peppers in a bag.  Toss in a little olive oil and some spices . 
You can put them on wooden skewers.  Just make sure you soak the
skewers in water first or they'll burn.

A delicious plate of Southwestern fare!  Yummy, colorful, pretty to look at
and so wonderful to taste!  This is a real crowd pleaser
And...don't forget the Sangria!!

Oh, here are the little peppers on skewers!  A fun and simple
idea for any meal anytime of year.

Hallet's Since 1889 - Yarmouthport, MA on Cape Cod

Take a step back in time by visiting Hallet's.
This year marks the 125th anniversary of Hallet's!
They've been serving Cape Cod
and it's visitors for 125 years and counting!

As you're riding along Rte 6A in Yarmouthport,
you will come upon Hallet's. This quaint little store
will take you back to when you were little! 
On a recent visit, my sister ordered a BLT and...
it was delicious!!

Hallet's is looking forward to this anniversary year. 
They are trying to keep old traditions, old fashioned ice-cream soda's
frappes, fountain drinks that are bottled in traditional flavors,
 like raspberry lime rickey,
cream soda, black cherry and everybody's favorite root beer.

Breakfast on Weekends
Saturday 8 - 11 AM
Sunday 8 - 1 PM

Summer Hours from 11:00 to 9:00 PM.

Sandwiches and salads are served from 11:00 up until ?
Don't you just love the old soda fountain?

 

They have wonderful flavors of ice-cream such as
Black Raspberry, Mocha Chocolate Chip, Peppermint Stick
Rum Raisin, Coffee Heathbar, Pistachio, Oreo, Snickers,
Coconut Cluster and so many others! 

Yogurt and Sherbets are also served. 

 

 

 

 

 

www.hallets.com
139 Main Street, Yarmouthport, MA
Find them on Facebook!
508.362.3362

Hallet's hats, tee shirts, books, mugs and the
Hallet Family of Cape Cod book, their best seller is also available. 
Oh, while you're at it...Why not pick up a four pack of Hallet soda and
Hallet Clam Chowder for your next cookout!
 

Roasted Sweet Potato Salad

For those of you with our cookbook, this recipe is on page 62
under "Salads".  Something different that will take you right on through the fall!

Dressing

1/4 cup olive oil

2 T orange juice

1 teaspoon ground cumin

 

Whisk together oil, juice and cumin.  Set aside.

 

Potato Salad

 

4 cups peeled and diced sweet potatoes (2 - 3 large)

1/2 cup olive oil  - (1/4 cup will do)

3 garlic cloves, minced

2 teaspoons dried thyme

Salt and pepper to taste

1 cup dried cranberries

1 cup diced celery

1 bunch parsley, minced (1/4 cup)

 

Combine potatoes, oil, garlic, thyme, salt and pepper in a roasting pan.  Toss to coat

Roast potatoes at 400 degrees 45 minutes or until crusty and fork tender.

Cool.  Combine potatoes, cranberries, celery and parsley.  Pour dressing over potatoes

and toss to coat.  Serve at room temperatures. 

 

This is so good, you may want to double! 

 

 

Serves 6 

Strawberry Time

My first "Strawberry Rhubarb Pie" of the season! 
I've already made "Strawberry Rhubarb Cobbler" many times!
But the pie...it is the BEST! 
Everyone loves this pie! 

A pretty painting of strawberries given to my husband and me
for an anniversary several years ago by my late Mother-in-law.

An old tray along with a vintage copy of "Yankee Magazine"
on display in the breakfast room!

A bookcase in the kitchen has the strawberry theme for the summer months.
Notice the "Wild Strawberry" wallpaper by Waverly in the background!
This wallpaper has been in this kitchen for about 36 years and...
it's still LOVED!!

Grandma's strawberry cookie jar, old paper coasters, wooden napkin
holder holding up a strawberry cookbook find themselves in
another cubby!

Mom's strawberry cup and saucer along with vintage towels are
keeping company with an old tole painted box (done by me many years ago)
are found on an old oak dry sink.

This little strawberry bowl is fun to use while washing and draining
strawberries.  This, a gift from my sister, is a favorite piece!
Ready, set, get your strawberry things out or start collecting!
The colors are bright, fun and delightfully help to make your house a home!

White Flower Farm

www.whiteflowerfarm.com
1.800.503.9624
Litchfield, CT

White Flower Farm has a wonderful catalog! 
Give them a call or sign up for it online.
The catalog is amazing and quite enjoyable.
I have purchased hydrangeas while sitting in my comfy chair!
Recently, we took a drive to White Flower Farm and
here is my report! 

They have prize begonias and so many varieties of herbs, flowers, bushes and so much more!

Take a walk around the farm.  I would recommend getting one of
the free maps of the property.  This will help you navigate the
greenhouses and gardens with ease!

I have purchased many different types of hydrangeas...among them
Little Lime, Pistachio, Pinky Winky and most recently Pistachio!
Take a trip in your car or from your easy chair! 
You'll love what you'll find for your garden at White Flower Farm!

It's That Time of Year Again!

A large snapping turtle has once again found her way up the 250 feet
from the pond to the edge of a perennial bed.  She's looking for the
perfect soft spot to lay her eggs. 
Each year around the 14th of June, Flag Day, this
natural phenomenon occurs. 

In the pouring rain
on this Friday the 13th of June,
she works very hard digging, looking around all the while being
totally aware of her surroundings. 

At last she has found the perfect place to deposit her eggs. 
Please know, she will lay the eggs, cover them up and return to
the water never again to return to this place.
In 3 months, the little turtles will hatch knowing everything there is
to know about life itself.  These little babies will never know their
mother but will instead upon being hatched find their way down
the lawn to the pond.  Isn't nature wonderful?!!
Will we see the little turtles when the hatch?  We'll see!
Hopefully, we'll be able to  catch a photo or two!

A Good Book..."A Fine Romance"

Lemon Butter Cookies from "A Fine Romance" by Susan Branch
1 cup butter, softened
2/3  cup granulated sugar
1 tsp. vanilla extract
zest of one lemon
1-1/2 cup unbleached flour
1/2 cup yellow cornmeal
1/4 cup cornstarch
sugar crystals

Cream butter, sugar, vanilla and zest, until smooth; add dry ingredients; mix until just
incorporated.  Use waxed paper to shape and roll dough into two 8-inch logs, (about the width of a cookie.)
Wrap in "cling film: (plastic wrap) & refrigerate for an hour or so.  Preheat oven to 350 degrees. 
Slice cookies about 1/4 " thick; put on ungreased cookie sheets; sprinkle on sugar crystals
(or roll the logs in sugar before cutting).  Bake 15 min., until slightly golden.
Cool on waxed paper.  Makes about 40 cookies.  Can be rolled out and cut with cutters into
teapot or heart shapes. 
 

As Susan Branch says, "Just Yummy with a special cornmeal crunch!"

Blueberry Scones
 Don't tell anybody they are from a
mix from King Arthur Flour.  You can't make any better
than these.  Easy and so, so good!

A beautifully illustrated and hand-written book
by Susan Branch which chronicles her journey on the
Queen Mary II and visit to England is a delight to read.

I know two sisters who are from England.  One met her husband
during WWII.  These lovely ladies still have their wonderful accents.
I will be delivering these little "tea time packages" to each of them in just a bit!
It will be a nice surprise for two nice ladies!

As you can see...my baking on this Saturday morning was inspired
by this book!