Confetti Corn Salad

Confetti Corn Salad

Karri Perry|Blue Ribbon Favorites 

Corn-about 4-6 cups

Either used cooked fresh corn off the cob or use Birdseye baby yellow and white frozen corn (2 bags) 6-8 ears of fresh corn.

1 red bell pepper-seeded and chopped 

1 green bell pepper seeded and chopped

2 Tbsp chopped red onion

1 cup halved cherry tomatoes

1/2 tsp salt

1/2 tsp pepper

2 tsp red wine vinegar

1/2 cup good mayo (Dukes or Hellmans)

Cook corn, cool. 

If cooking fresh corn, shuck corn, remove silks, rinse. In a large pot, fill halfway with water, bring to a simmer, add 1 cup of milk and 1/2 stick of butter. Carefully add the ears of corn, simmering for 10 minutes. Remove corn to a plate to cool-use tongs. Allow corn to cool before removing kernels.

I love the OXO brand, corn peeler. We picked one up years ago when our kids had braces… best little gadget. 

In a medium bowl, add the cooled corn kernels, chopped onion, chopped peppers (red and green) and tomatoes.  

In a small bowl make the dressing, add the mayo, salt, pepper, vinegar. Stir well. 

Gently pour dressing over the prepared corn mixture. Lightly mix. 

Cover and refrigerate at least an hour to overnight for best flavor.  

Great served as a side salad… or try it with tortilla chips or saltine crackers for a throw-back taste sensation.

Yes, you can substitute plain Greek yogurt, or light sour cream… but it won’t be the same… still fresh and delicious …but the original is my favorite (in my humble opinion)

For anyone wanting a totally mayo free-not creamy version, dress the corn salad with 1/4 cup lime juice, lime zest, 1/4 cup olive oil, salt and pepper to taste. 

Apple Slab Pie

 

Apple Slab Pie

Karri Perry | Blue Ribbon Favorites 

Made in a 15”x11” baking sheet with 1” sides.

10 Apples, mixed varieties-(try:Granny Smith, Honey Crisp, or Pink Lady)

1/2 cup granulated sugar

1/2 cup light brown sugar

3 Tbs Arrowroot (thickener)

1 tsp ground cinnamon 

1/2 tsp ground nutmeg

1 pinch ground cardamom 

Lemon zest of 1 lemon

2 tsp lemon juice

Pinch of salt

1/4 cup heavy cream

Cinnamon Sugar mixture for topping:

1/4 cup granulated sugar 

1/4 tsp ground cinnamon 

Dough

Make homemade pie dough or use 3 boxes of store bought dough. Piece the dough to fit the baking sheet.

Dough Recipe:

4 1/2 cups all-purpose flour

2 sticks unsalted butter-cubed

1/2 cup shortening 

1 Tbs salt

3 Tbs granulated sugar

2 xl egg yolks

1 Tbs white vinegar 

1/2 cup water-using only what is needed to bring dough together.

In a stand mixer, (or use an electric mixer on low)

Add the flour, sugar and salt.

Add the cubed butter and shortening. Mix until butter and shortening is incorporated and in small pea-sized bits.

Add the yolks, and vinegar, and mix to combine on low.

Mixture should be shaggy looking.

Add 1-2 Tbs of water at a time until it mixture begins to look like a dough. Do not over-mix. As soon as dough forms stop mixing.

Apple Filling:

Peel and slice 7-8 cups of apples. Slice apples thinly 1/4” in size. 

Mix together the sugars, spices and arrowroot in a bowl. 

Sprinkle mixture over the prepared apples.

Set aside.

Roll out 1/2 of the dough to 1/8” thickness, slightly larger than the baking sheet.

Be sure to flour the surface and the rolling pin.

I like to use parchment for rolling out the dough, I use the same size parchmentas my baking sheet  to roll out the dough -this is a helpful guide for making sure the dough is large enough.

Lay dough into the baking sheet.

Allow dough to over-hang the baking sheet edge by 1/2 inch, trim any excess.

Roll out the second dough, (this will be the top of the apple slab pie.

Pour the apples in a single even layer into the prepared dough-lined baking sheet. 

Top the apples with the second rolled dough.

Trim excess dough and pinch together the top and bottom dough pieces.  If necessary, use a fork to press dough together.

Use leftover dough to cut out cute shapes (stars for July 4th)

Using a pastry brush, apply a thin glaze of heavy cream, then generously sprinkle with cinnamon/sugar mixture.

Bake on the bottom rack of a preheated 375 degree oven for 40 minutes, checking at 30 minutes to see if browning is occurring, if needed, add a piece of foil lightly on top to shield dough-and continue baking until golden and bubbly.

Allow to cool before serving.

Yes, you can make a smaller version in a 1/2 sheet pan 

9”x13”, simply cut the recipe in half. 

Yes, you can alter the fruit filling, peach and cherry are great choices.

Celery-Cucumber & Sprout Pasta Salad w Lemon Poppyseed Dressing

 

Celery-Cucumber & Sprout Pasta Salad with Lemon Poppyseed Dressing

Karri Perry|Blue Ribbon Favorites 

Make with or without the pasta.  

Can be a great dressed vegetable salad without the pasta.

If using pasta, any bite-sized pasta works well.

Any sprouts or micro greens will work well.

If making ahead, refrigerate, covered- the lightly dressed pasta salad, reserving about 1/2 the dressing, and add a little more dressing to the salad and toss before serving.

Ingredients:

4-6 cups Cooked Pasta-cooled

2 cups Cucumber seeded and chopped

2 cups Celery-chopped small 

2 cups Red Grapes-halved

2 Tbs Fresh Parsley-chopped

1 cup Fuji Apple -chopped 

1-2 cups Broccoli Sprouts

1/2 cup Sunflower seeds or toasted walnuts 

To seed a cucumber-cut lengthwise and scrape out  seeds with a spoon and discard the seeds.  Leaving the seeds in, creates a watery salad.

In a large bowl or platter, add the cooked and cooled pasta, then add the grapes, cucumber, celery, sprouts, apple, fresh parsley and nuts or sunflower seeds if using.  Lightly toss with 1/2 of the lemon poppyseed dressing. Add more dressing if needed. Refrigerate leftover salad and dressing.

Lemon Poppyseed Dressing:

5 Tbs Olive Oil

5 Tbs Raw Honey

2 zested lemons

1/4 cup fresh lemon juice

2 Tbs Mayo

1 Tbs finely diced onion optional 

1 tsp dry mustard 

Pinch salt

1 Tbsp poppyseeds 

Stir well, I like to put dressing into a 1980’s salad dressing glass carafe (found at many a thrift store) and with the lid on and your thumb on the lid give it a good shake.  Refrigerate unused dressing-always shake before pouring.

* a mason jar with a good lid is also a great homemade dressing container 

Cinnamon Swirl Bread

Cinnamon Swirl Bread

Makes 2 loaves

Karri Perry|Blue Ribbon Favorites 

Bread

1 1/2 cups milk-heated to 110 degrees

1 large egg-lightly beaten with fork

4 Tbs butter

1 Tbs sugar

1 Tbs instant yeast

4 cups all-purpose flour

Cinnamon Filling and Topping

You’ll use 6-8 Tbs for the filling and make the leftover sugar mixture into the topping with the melted butter.

3/4 cup granulated sugar 

3/4 cup light brown sugar

2 teaspoons cinnamon 

8 teaspoons butter melted

Icing

1 cup confectioners sugar

2Tbs milk

1/4 tsp vanilla 

In a medium bowl measure 4 cups of all-purpose flour. Set aside.

Measures 1 1/2 cup milk. Microwave until warm, add the butter. The butter will melt in the warm milk. When the mixture has cooled to 110 degrees add the sugar and yeast and the beaten egg. Stir together and let sit for 5 minutes.

After 5 minutes, add the milk/yeast mixture to the flour. Stir until combined.  Cover and let dough double in size. (Can take 60-90 minutes)

Mix together the granulated sugar and brown sugar, stir in cinnamon. Set aside

When the dough has doubled in size, punch down dough to deflate. Divide into two equal pieces.

 

Roll one of the halves of the dough into a  9” rectangle on a piece of parchment. 

Sprinkle 4 Tbs of the sugar cinnamon mixture onto the dough. Roll up the dough into a log. Slice the dough log, not going completely through to the bottom, add 6-8 slices. 

Lift the sliced dough log with the parchment paper into the loaf pan.

Repeat the process with the second piece of dough. 

Add the melted butter to the remaining sugar/cinnamon mixture and stir together. 

Pour the butter/cinnamon-sugar over each dough log dividing the topping evenly. Open some of the slices to allow the mixture to soak into all the cracks. 

Heat the oven to 350 degrees.

Cover dough in the pans with a clean towel and allow to rise for 30 minutes. 

While the oven heats mix together the icing. 

Mix 1 cup of confectioners sugar and 2 Tablespoons of milk and 1/4 teaspoon of vanilla.

Bake on the middle rack of the preheated 350 degree oven for 30-35 minutes or until the bread reaches 190 degrees.

Lift breads from the pans with the overhang of the parchment paper.

Allow to cool for 15 minutes before serving. Drizzle with icing.

If making the night before-keep the baked bread in the pan with the parchment and re-warm in a 300 degree oven for 10 minutes. Slice and enjoy.