Hill's Home Market

Here are some of our customers favorite recipes. If you would like to submit some of your families favorites Click here.

Jane's Carrot Soufflé
Rosemary Roast Potatoes
Simple Cranberry Sauce
Smashed Potatoes
Green Beans with Sautéed Shallots and Mushrooms
Peter's Favorite Salad
Caesar
Mixed Green Salad with Oranges, Dried Cranberries and Pecans
Best Chocolate Cake with Fudge Frosting
Never-Fail Cake
Sour Cream Cranberry Cake
Joan's Pumpkin Pie
Gingerbread Boy
Candy Cane Cookies

Jane's Carrot Soufflé

: 3 lbs. Carrots
1 1/2 inch piece of ginger
2 tablespoon butter
3 tablespoon brown sugar
1/4 cup orange juice
Salt to taste

Peel & cook carrots until very tender. Cut into small pieces. In food processor add peeled ginger, butter & brown sugar. Process for a short while. Gradually add cooked carrots, oj & salt. When processed put mixture in casserole to be heated before serving. Can be made one day ahead.

Rosemary Roast Potatoes

: 24 Red potatoes
Olive Oil
Fresh Rosemary
Kosher salt

Pre-heat oven to 425°. Cut potatoes thin and place on cookie sheet. Drizzle with olive oil. Sprinkle with fresh rosemary and kosher salt. Cook until golden brown (about 25 minutes).

Simple Cranberry Sauce

: 2 cans whole cranberry
1 can crushed pineapple
1 can mandarin oranges
1/2 cup walnuts

Mix everything a day before and place in refrigerator. Garnish with walnuts when serving.

Smashed Potatoes

: Boiled Red Potatoes (unpeeled)
Add minced fresh garlic to taste
Butter
Milk
Fresh ground salt & pepper

Boil potatoes and mash. Add milk first. Butter and garlic to taste.

Green Beans with Sautéed Shallots and Mushrooms

Now that fresh green beans seem to be available to us year-round, this flavorful and colorful side dish can be served with any main dish, anytime of the year.

: 3 pounds green beans, trimmed
4 tablespoons (1/2 stick) butter
1/4 cup peeled and finely chopped shallots
1/2 pound mushrooms, sliced
3/4 teaspoon salt
3/4 teaspoon ground black pepper

Bring a large pot of water to a boil. Add the beans and simmer for 2 minutes. Drain. Melt the butter in a large sauté pan. Add the shallots and sauté for 3 minutes more.

Yields: 6 servings
Preparation time: 20 minutes

From: The Loaves and Fishes Cookbooks

Peter's Favorite Salad

: (2) Boston bib lettuce or Field Greens
3/4 cup dried cranberries
3/4 cup crumbled blue cheese
1 red onion sliced thin
1/2 cup chopped walnuts
1/3 cup raspberry vinaigrette to taste fresh ground pepper

Caesar

: 3 cloves garlic
3 anchovy fillets
1/2 cup fresh lemon juice chilled (about 2 lemons)
1 teaspoon Dijon mustard
1 teaspoon dry mustard
6 tablespoons freshly grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Place the garlic and anchovies in a blender or the bowl of a food processor fitted with a steel blade and pulse until minced. Add the lemon juice and mustards and pulse until combined. While machine is running, gradually add the Parmesan cheese, oil, salt, and pepper. Serve immediately, or cover and refrigerate up to 3 days.

From: The Figs Table

Mixed Green Salad with Oranges, Dried Cranberries and Pecans
Bright, fresh flavors star in this holiday salad.

6 Servings

: 1 cup plus 3 tablespoons orange juice
6 tablespoons dried cranberries
3 1/2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon grated orange peel
6 cups mixed baby greens
3 oranges, peel and white pith removed, segmented
3/4 cup pecans, toasted

Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.

From: Bon Appétit×December 2000

Best Chocolate Cake with Fudge Frosting

Prep. Time: 20 min;
Bake: 45 min;
Cool: 10 min
Makes 12 to 16 servings

Give the frosting a rocky road twist by folding mini marshmallows and chopped nuts into the frosting before spreading it on the cake.

: 2 cups Gold Medal all-purpose or 2 ½ cups Softasilk cake flour
2 cups sugar
½ cup shortening
¾ cup water
¾ cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
½ teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
Fudge Frosting (below)

1. Heat oven to 350°. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans 9x1 ½ inches or 3 round pans, 8x1 ½ inches.
2. Beat all ingredients except Fudge Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.
4. Frost rectangle or fill and frost layers with Fudge Frosting.

Fudge Frosting

: 2 cups sugar
1/2 cup shortening
3 ounces unsweetened baking chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla

Mix all ingredients except vanilla in 2 ½-quart saucepan. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla.

Note: if using self-rising flour, omit baking soda, salt and baking powder.

From: www.bettycrocker.com

Never-Fail Cake

: 1/4 pound butter, softened, plus butter for the pan
Wax paper and flour for the pan
4 level tablespoons Crisco or other
vegetable shortening
1 1/3 cups sugar
1 cup milk
1/3 cup half-and-half
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups cake flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
· Butter-cream icing (see recipe)
· Sweet ground chocolate (preferably Ghirardelli's; do not use unsweetened cocoa) or grated bittersweet chocolate, for garnish (optional).

1. Preheat the oven to 350°.
2. Butter, line with wax paper, butter and flour two 9-inch cake tins.
3. In a bowl, cream the butter, Crisco and sugar.
4. Fill a measuring cup with the milk and half-and-half. Crack the eggs into this liquid. Add the vanilla. On a sheet of wax paper, sift together the flour, baking powder and salt. Add the liquid and dry ingredients alternately to the butter mixture, beginning and ending with the flour. Mix thoroughly.
5. Divide the batter evenly into the cake tins and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out just dry. Cool one layer on a cake stand, the other on a wire rack.
6. Frost the bottom layer of the cake (the one with the cake stand) with the butter-cream icing. Set the top layer in place. Frost entirely.
Garnish with ground chocolate or grated bittersweet chocolate, if desired.

Yield: One 9-inch layer cake.

Sour Cream Cranberry Cake

: 2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 pint sour cream
1 teaspoon almond extract
1 large can whole cranberry sauce
1/2 cup chopped walnuts

Cream margarine; add sugar slowly. Add 2 eggs, unbeaten, one at a time. Add dry ingredients, alternating with sour cream, ending with dry ingredients. Add flavoring. Grease and flour 10-inch tube. Place one layer of batter on the bottom and half the cranberry sauce over, spreading it around. Add remaining batter, ending with cranberry sauce on top. Sprinkle with nuts. Bake 350° for 1 hour.

Glaze:
Mix well 3/4 cup confectioners' sugar, 2 tablespoons warm water and ½ teaspoon almond extract. Drizzle on top of baked cake, letting it run down side.

From: The Boston Globe

Joan's Pumpkin Pie

: 2 slightly beaten eggs
1-1/2 cup pumpkin (fresh pumpkins makes all the difference)
1 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. Ginger
1/4 tsp. Cloves
1/4 tsp. Nutmeg
1-2/3 cup evaporated milk
1 unbaked pie shell

Combine all ingredients in blender. Pour into crust. Bake 425° 15 minutes. Reduce heat to 350° bake 40 min or until knife comes out clean.

Gingerbread Boy

: 1/3 cup shortening
1 cup brown sugar (packed)
1 1/2 cups dark molasses
2/3 cup cold water
7 cups Gold Medal Flour
2 tsp. soda
1 tsp. salt
1 tsp. allspice
1 tsp. ginger
1 tsp. cloves
1 tsp. cinnamon
Easy Creamy Icing

Mix shortening, sugar, and molasses thoroughly. Stir in water. Measure flour by sifting. Blend all dry ingredients; stir in. Chill.

Heat oven to 350°. Roll dough 1/4 inch thick on lightly floured board. Cut with gingerbread figure cutter or other favorite shaped cutter. Place far apart on lightly greased baking sheet. Bake 10 to 12 minutes or until no imprint remains when touched lightly. Ice the cooled cookies.

Note: If you use Gold Medal Self-Rising Flour, omit soda & salt.

Easy Cream Icing:
Blend 1 1/2 cups sifted confectioners' sugar, 1/4 tsp. vanilla, and enough cream (2 to 3 tbsp.) to make a thin icing. Makes icing for 15x10 inch pan of cookies.

From: Betty Crocker's Cook Book

Candy Cane Cookies

: 1 cup shortening (half butter or margarine)
1 cup sifted confectioners' sugar
1 egg
1 1/2 tsp. almond extract
1 tsp. vanilla
2 1/2 cups Gold Medal Flour
1 tsp. salt
1/2 tsp. red food coloring
1/2 cup crushed peppermint candy
1/2 cup granulated sugar

Heat oven to 375°. Mix shortening, sugar, egg, and flavorings thoroughly. Measure flour by sifting. Mix flour and salt; stir into shortening mixture. Divide dough in half. Blend food coloring into one half.

Roll a 4"strip (using 1tsp. dough) from each color. For smooth, even strips, roll them back and forth on lightly floured board. Place strips side by side, press lightly together and twist like rope. For best results, complete cookies one at a time-if all the dough of one color is shaped first, strips become too dry to twist. Place on ungreased baking sheet. Curve top down to form handle of cane. browned. While still warm, remove from baking sheet with spatula and sprinkle with mixture of candy and sugar. Makes about 4 doz. Canes.

Note: If you use Gold Medal Self-Rising Flour, omit salt.

From: Betty Crocker's Cook Book