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The following recipes were printed in the MLEC Outlet newsletter for April 2008.

Submit your recipes by email to mlec@mlecmn.net. One recipe is chosen each month. If your recipe is printed, your account will be credited $5.00. (Only MLEC members/customers are eligible.)

Peanut Butter Pie

4 oz. cream cheese

1/3 cup creamy peanut butter

8 oz. cool whip

1 cup powdered sugar

¼ cup milk

Mix room temperature cream cheese, powdered sugar, peanut butter and milk with beater. Fold in cool whip. Pour in baked pie shell or graham cracker crust. May top with chopped nuts. Keep in refrigerator.

Thanks to Lorraine Spading of Clear Lake, Glen for submitting this recipe.

Gruyere Caraway Popovers

2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon melted butter
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon caraway seeds, freshly ground or smashed, plus more whole, for the centers
1/2 cup coarsely grated Gruyere (about 2 ounces)

Preheat oven to 375 degrees F. Generously grease 6 (2/3-cup) popover tins or 9 (1/2-cup) muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Whisk ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 cup Gruyere and whole caraway seeds over popovers. Then top with the remainder of batter. Bake popovers in lower 1/3 of oven for 45 minutes. Cut a slit about 1/2-inch long on top of each popover with a small sharp knife and bake 10 minutes more.

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