We will be making Lemon Ricotta pancakes, Heart shaped Cranberry Scones, Spinach and Feta Fritatta and “Good for your Heart” Fruit Smoothies.

Fee is $40 per person (with $10 discount per recommendation or family member)

Location is Mount Calvary Church, 427 Massachusetts Ave, Acton, MA 01720

Contact me at maxinebussell@aol.com to register or for more information

Ingredients:
For the topping:
3 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
2 large bananas, peeled and sliced

For the cake:
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup canola oil
3/4 cup granulated sugar
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla
1 cup mashed bananas (about 2)
1/2 cup chocolate chips (optional)

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Make the topping: Melt the butter in the cast iron pan over medium heat, stir in the sugar and continue to stir until it dissolves.  Remove from heat and allow to cool. (Pour this mixture into the cake pan if using).
3. Arrange the banana slices evenly onto the sugar mixture.
4. Prepare the cake: Sift or whisk together the flour, baking soda, baking powder and salt into a medium bowl.
5. In a larger mixing bowl, whisk together the oil and sugar until light and creamy.
6. Add the eggs one at a time, incorporating each fully before adding the next.
7. Beat in the vanilla and the mashed bananas . Scrape down the sides of the bowl.
8. Gradually beat in half the flour mixture, then add half the buttermilk, repeat with the remaining flour mixture and milk until smooth.  Add chocolate chips (if used).
9. Pour the batter into the pan, spreading it evenly over the sliced bananas.
10. Bake for 35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.

Makes one 8 or 9 inch cake

Directions:

1. Preheat oven to 375° F.
2. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheets covered, and brush with some butter.
3. Top phyllo with 1 more sheets of phyllo, brushing again with butter. With a sharp knife, cut into 2 equal lengths.
4. Arrange slices of bananas, one next the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides.  See step 3B below.
5. Sprinkle chocolate chips over bananas to cover (approx. 1 tablespoon), then fold sides of phyllo toward middle (over ends of bananas). Step 5 and 6 below.  Fold bottom edge of phyllo over bananas and roll up bananas in phyllo.  Step 7 below.
6. Repeat with the remaining sheets of phyllo.
7. Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with remaining melted butter.
8. Cut 2 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife. Bake in middle of oven until golden, about 12 to 15 minutes. Cool slightly on a rack, and then dust with confectioner’s sugar.

Makes 6

Ingredients:
2 pounds red new potatoes, scrubbed and cut into 3/4-inch chunks
1 medium onion, chopped
1 red or green bell pepper, (ribs and seeds removed), chopped
3/4 teaspoon crushed dried rosemary
2 tablespoons olive oil
Coarse salt and ground pepper

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. On a large rimmed baking sheet, combine potatoes, onion, bell pepper, rosemary, and oil; season with salt and pepper.
3. Toss until vegetables are coated with oil; bake until tender for about 30 minutes.

Serves 4

Ingredients:
1 pound potatoes, peeled and cut into chunks
1 pound asparagus spears, woody ends removed
8 ounces *filo dough
1/2 cup butter, melted
1 cup grated Cheddar cheese
3 large eggs
1 (8-ounce) container half and half
Pinch fresh nutmeg
Salt and Freshly ground black pepper

Directions:

1. Put your potatoes into a pan of salted cold water, bring to the boil and cook for 15 minutes or until tender.
2. At the same time, blanch the asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
3. Preheat the oven to 375 degrees Fahrenheit.
4. Lay one sheet of filo pastry in a 9 x 13 inch baking dish, brush with melted butter and allowing about 1-inch hang over the edge. Repeat until 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.
5. Drain the cooked potatoes, mash them and add the grated cheese.
6. In a separate bowl, mix together the eggs and half and half and stir into your cheesy mashed potato. Add the grated nutmeg, season well with salt and pepper and mix together.
7. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim.
8. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and bake in the preheated oven for around 20 minutes, or until golden and crisp.
9. Allow to rest for 10 minutes.

Recipe adapted from Jamie Oliver

These little triangles filled with apples are made with puff pastry.  Packages of puff pastry sheets can be found in the freezer section of the supermarket.

Ingredients:
Apple Filling:
3 tablespoons unsalted butter
4 cups peeled, cored, small diced apples (about four large apples of any variety, e.g., Granny Smith, Gala, Fuji, Golden Delicious)
3 tablespoons sugar
1-teaspoon ground cinnamon
1/2 teaspoon nutmeg

2 sheets of puff pastry, thawed
1 egg white
¼ cup sugar

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Melt butter in large non-stick skillet over medium-heat.
3. Add apples; sauté until apples begin to brown, about 5 minutes.
4. Add sugar and cinnamon and sauté until golden brown, about three minutes longer. Set aside to cool.
5. On a lightly floured board, one at a time, roll the pastry sheets out to approximately 12 inches square.
6. Trim the outer edges (this is essential for the puff pastry) and cut each sheet into four 6-inch squares, making eight in all.
7. Place a generous 1/4 cup of fruit filling just off center in each square.
8. Moisten the edges of two adjacent sides with water, fold the opposite sides over to make a triangle and press with fingers to seal.
9. Crimp the edges closed with the tines of a fork.
10. Repeat with the remaining turnovers.
11. Place the turnovers on cookie sheets lined with parchment paper.
12. Beat the egg white and brush lightly on top of the turnover without letting the egg wash drip down the cut sides.
13. Sprinkle the tops with sugar.
14. Cut 2 small holes with sharp knife into tops of each turnover.
15. Bake until they are puffed and golden, about 20 minutes.
16. Cool for 10 minutes and serve.

Makes 8

Ingredients:
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

2 large  apples, any variety
3 tablespoons sugar
3 tablespoons unsalted butter, melted
4 teaspoons apricot jam

Directions:

1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat oven to 400 degrees Fahrenheit.
2. Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18×14-inch rectangle.
3. Using small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.
4. Meanwhile, peel, halve and core each apple, then slice very thinly.
5. Overlap slices from 1/2 apple onto each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, and then drizzle with a little butter.
6. Bake tarts until pastry is golden and apples are tender, about 25 minutes.
7. Warm the apricot jam carefully in a small pan.  Brush each tart with jam for a shiny glazed look.
8. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.

Makes 4

Ingredients:
1/2 cup fine dry bread crumbs
7 1/2 tablespoons unsalted butter
1 1/2 pounds tart apples, such as Granny Smith, peeled and cut into small cubes
1/3 cup granulated sugar
1/2 cup raisins
1/2 teaspoon cinnamon
twelve 17- by 12-inch sheets of filo*, covered with a dampened kitchen towel
confectioners’ sugar for dusting the strudels

Directions:

1. In a small skillet cook the bread crumbs in 1 1/2 tablespoons of the butter over moderate heat, stirring, until they are golden and transfer them to a large bowl.
2. To the bread crumbs add the apples, the granulated sugar, the raisins, and the cinnamon and toss the mixture well.
3. On a work surface arrange an 18-inch-long-piece of wax paper with a long side facing you, cover it with 1 sheet of the filo, and brush the filo lightly with some of the remaining butter, melted.
4. Layer 5 more sheets of the filo over the first sheet in the same manner, brushing each sheet lightly with some of the melted butter, and mound half the apple mixture evenly along the long side facing you, leaving a 2-inch border at each end.
5. Using the wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose the filling.
6. Transfer the strudel carefully to a lightly buttered jelly-roll pan and brush it with some of the remaining melted butter.
7. Make another strudel with the remaining filo, melted butter, and apple filling in the same manner and transfer it to the jelly-roll pan. Bake the strudels in the middle of a preheated 375°F. oven for 35 to 45 minutes, or until they are golden, and let them cool to warm in the pan on the rack.
8. Transfer the strudels with slotted spatulas carefully to serving platters and dust them with the confectioners’ sugar.

Ingredients:
3 tablespoons butter
2 apples, peeled, cored and sliced
3 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

Batter:
3 eggs
1/2 cup milk
1/2 cup flour, sifted
1/2 teaspoon salt
3 tablespoons sugar
2 tablespoons canola oil

Confectioners sugar for dusting

Directions:

1. Preheat oven to 450 degrees Fahrenheit.
2. Melt butter in large non-stick skillet over medium-heat.
3. Add apples, sugar, cinnamon and nutmeg and and sauté until they begin to brown, about 5 minutes. Set aside.
4. In a large bowl, whisk together the eggs and milk.
5. Add the sifted flour, salt, sugar and oil.  Whisk until the batter is smooth.  The mixture may be strained to remove any lumps.
6. Transfer apples to a greased baking dish or cake pan and pour batter over the apples.
7. Bake in hot oven for approx. 20 minutes or until puffed and golden.
8. Dust top with sifted confectioners sugar and serve immediately.

Serves 4

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup sugar
1/2 teaspoon salt
3/4 cup canola or vegetable oil
2 eggs, beaten
1/2 cup chunky apple sauce
1 apple, peeled and finely diced
1/2 cup buttermilk

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Line a 12-hole muffin tin with paper liners.
3. Place the dry ingredients – flour, baking soda, cinnamon, sugar and salt, in a large mixing bowl.
4. Using a whisk, mix together until well blended.
5. Whisk together the wet ingredients – oil, eggs and buttermilk, in a separate bowl.
6. Add the wet ingredients and both apple sauce and chopped apples to the bowl of dry ingredients.
7. Mix with a wooden spoon until no more flour can be seen.
8. Fill the paper liners to the top with mixture.
9. Bake for 20 – 25 minutes or until golden brown and springy to touch.
10. Leave to cool on wire rack.

Makes 12