Welcome to our family recipe site.

This is the place to share recipes with each other. The original Hilltop Cafe Cookbook, published by Debi, was a gift to all our daughters, daughter-in-laws and nieces. This online edition will let us take advantage of modern technology to continue sharing our old favorites which may not have made it into the first edition and also allow us to share new recipes that we have. Just email your recipes to me to get them added to the site. Enjoy!

Thursday, July 6, 2017

Poppy Seed, Chicken and Grape Salad

shared by Patty H.  (took this to our family 4th of July meal and it was very good; didn't add the chicken)



Ingredients
10 oz. bow tie pasta (about 4 cups cooked / 2 cups dry)
2 cups cooked and cooled, diced chicken breasts (if using this as a main course)
12 oz. red grapes halved (about 2 cups)
1 cup diced celery
3/4 cup sliced almonds
1/2 cup sliced green onion tops (green portion only)
1/3 cup dried cranberries

Dressing

    1/2 cup fat free plain Greek Yogurt
    1/2 cup full fat mayonnaise
    3 T. white wine vinegar or apple cider vinegar
    3 T. honey
    2 T. granulated sugar
    1 T. poppy seeds
    1/2 tsp salt then more to taste

Instructions

1.     Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2.     For the dressing: In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and 1/2 salt.
3.     Add drained pasta to a salad bowl. Add in chicken, grapes, celery, almonds, green onions and cranberries then pour dressing over top and toss to evenly coat. Season with more salt to taste and toss. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.

Saturday, December 10, 2016

Patty's Lentil Soup

shared by Patty H.  (This is my version of bits and pieces of other lentil soup recipes.  The coriander gives is a wonderful flavor and is our favorite.)



Ingredients

3 strips (3 ounces) bacon, cut into 1/2-inch pieces
1 large onion, chopped
1-14.5 oz. can sliced carrots, drained (take a long knife and cut them up in the can)
1-14.5 oz. can diced tomatoes with juice
½ tsp. garlic powder
1 cup lentils, picked over and rinsed
1/2 teaspoon coriander
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)
1 cup water
1 tablespoon red-wine vinegar
1 ½ tsp. Kosher salt
¼ to ½ tsp. coarse ground pepper
½ T. dried parsley

Directions

1.     In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. (I use 1 T. butter or 1 T. olive oil because I use pre-cooked bacon that doesn’t have fat)
2.     Add onion and garlic powder and cook until onions are translucent
3.     Add lentils, coriander, broth, vinegar, salt and pepper 1 cup water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.

Saturday, November 5, 2016

Make Ahead Sour Cream Coffee Cake

shared by Jennifer H.


Ingredients
3/4 cup butter, softened
1 cup white
2 eggs
1 (8 ounce) carton sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup packed brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon

Directions:
1.     Grease and flour a 9x13-inch pan.  Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
2.     Beat eggs and sour cream into butter mixture until smooth.
3.     Whisk flour, baking powder, baking soda, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.  (Batter is very thick).
4.     Pour half of the batter into the prepared baking dish.
5.     Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle half the mixture over the batter.  Repeat layers.  Cover the baking dish with plastic wrap and chill 8 hours to overnight. 
Preheat oven to 350.  Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.