Welcome to this week's Creativity Crate. Today, we're delivering a personal cookbook, powered by you! Get inspired by your friends and neighbors and try something new in the kitchen this week.
Your Creativity Crate Cookbook
Homemade Cinnamon Rolls Without Yeast by Naava Gibson • "I love this dish as it is an easy and fun way to make cinnamon rolls without yeast."
Rosemary Shortbread by Katherine English • "This is the perfect savory shortbread. It is easy, quick and delicious. It works in almost any setting, from a morning tea break to cocktail hour to dessert. I like to finish it with a sprinkling of Maldon seasalt before baking. If you can keep the kitchen bandits at bay, it is even better the second day....but it doesn't usually last that long."
Best Vegetable Lasagna by Lydia Black • " This veggie lasagna is a crowd pleaser in our house!"
Lemony Chicken Soup with Spring Veggies by Desiree DeMolina • "This soup is sunshine in a bowl. It's light, yet still bursting with big, fresh and bright flavors!"
Aunt Holly's Banana Bread by Jessica Wisdom • "I've been making this banana bread recipe for years! Found it through a google search many moons ago. It was the first thing I ever baked for a guy I was dating way back when and now that guy is my husband! Was it the banana bread that did it? It certainly didn't hurt! You can easily add nuts and if you're a chocoholic like me, dump as many chocolate chips in as you want! I always use milk chocolate chips when I bake, but that's up to you!"
Borsch – The Russian Beetroot Soup by Mila Bridger • "Instead of beef stock, I use a veggie one. I love beets! They are sooooo good for you! Splash with heavy cream at the end and it's delicious."
Buffalo Cauliflower with Homemade Ranch Sauce by Reilly Morris • "Spicy and delicious."
Better-Than-Take-Out Shrimp Fried Rice submitted anonymously • "Foolproof!"
Baked Apple Pie Enchiladas by Mary Beth • "Guaranteed to be the best part of your meal."
Micah's Peanut Butter Krispy Treats by Micah Lapen • "My mom and I like to get the peanut butter crispy rice treats from Newk's, so we came up with our own recipe for them! Now we can have them whenever we want."
Salsa Couscous Chicken by Dorothea Malsbary • "Salsa Couscous Chicken is a simple and delicious entree. In 1996 I rented a room in Seattle for a few months from an interesting couple. A bit after my stay, the woman won the Pillsbury Bake-Off contest and also $1 million. It was the first year the recipes did not have to include flour. It's my go-to recipe for a special dinner. Raisins can be subbed for currants; rice for couscous. I always think back to my wonderful time in Seattle when I make this dish."
Caprese Pesto Pasta Bake submitted anonymously
Gluten Free Banana Bread submitted by Ellen Ballard, Alliance for the Arts Member Book Club
Salad Dressing submitted by Vicki Baker • "This salad dressing is wonderful on cooked vegetables as well as salads! You may also find other creative uses for this delicious dressing. Makes 2 1/2 Cups of dressing."
  • 1/2 C Water
  • 1/3 C apple cider vinegar
  • 1 C Brewer’s (Nutritional) Yeast Flakes
  • 4 Cloves chopped garlic
  • 1/2 C Soy sauce
  • 1 C Canola oil Mix in a blender (or Mix in 1 Qt jar and shake well) Add water to thin or yeast to thicken (Refrigerate)
French Onion Soup submitted by Sybil Tartaro • "A light revision on a Julia Child's classic French Onion Soup! It's taken 20 years to come up with the right combination of ingredients to get this soup so velvety and yummy."
  • 1 stick of salted butter
  • 5 cups half moon cut Vidalia onions 
  • 3 32oz boxes beef broth
  • 1/2 to 3/4 cup of dry sherry
  • 4 tablespoons sugar
  • 2 tablespoons ground pepper 
  • 1 tablespoon kosher salt
  • 4 large cuts of mozzarella cheese
  • 4 very large cuts of guryere cheese
  • 4 round stale pieces of French bread

In a large stock pot melt the butter. Put in all the onions and caramelized (about 25 minutes). Add items 3 thru 7, cook on low 2 hours. You need 4 oven-proof crock pots or soup bowls.

Place 1 piece of mozzarella in the bottom of each bowl . Fill the bowl 3/4 of the way up the the bowl. Place the bread on top of the soup, and generous portion of guryere cheese on top of the bread. Place the bowls in a 500 degree oven until the cheese is melted and a bit brown.
Spanakopeta submitted by Sherrill Wright • "This recipe was given to me by a Greek neighbour, over 30 years ago. When her family emigrated to Canada, they could not buy Feta cheese or Phyllo pastry. So she and her sister devised this recipe using a Bisquick soft, runny dough. I have served it many times since and people who say they do not like Spinach, love it. It makes a great cold lunch as well or could be cut in tiny squares for an Appetizer, apolamváno̱ in Greek or enjoy. "
Batter:
  • 2 C Bisquick
  • 1 egg
  • 1 tsp baking powder
  • 1 C milk
Filling:
  • 2 (16 oz. Packages of spinach)
  • 1 lb. of Cottage cheese
  • 1 egg
  • ¼ C rice
  • 1 bunch of green onions
  • 1 bunch of parsley
  • 1.4 C oil (olive or vegetable)

Chop spinach & onions in food processor or finely by hand. Mix with rest of ingredients. Oil baking dish or use no-stick spray. Pour ½ of batter into a large baking dish, (11”x13” and at least 2” high). Put in spinach mixture, pour remaining batter on top. Bake at 350 degrees for 1 hour, making sure top is nicely browned. Remove from oven and let sit for 10 minutes before serving. * Brown rice can also be used and Kale substituted for Spinach * Is also delicious served cold *
Mushroom Pasta a la Chiara submitted by Sam Stone, Alliance for the Arts Member Book Club • "The reference is to Chiara Allon, wife of Gabriel Allon a major character in Daniel Silva’s well-known book series. Allon is an art restorer and an Israeli spy. The Alliance book club read the first book in the series the Kill Artist and the books are addictive as is the mushroom pasta. "
  • 8 oz medium Crimini or Portobello mushrooms, sliced medium thin
  • 3 cloves garlic, minced
  • Salt and black pepper
  • 2-3 tablespoons butter or equivalent
  • 2-4 oz evoo
  • 8 oz cut (dry) italian pasta (your choice)
  • Shredded Reggiano parmesan cheese (2 oz)

Cooked pasta then drain. Saute mushrooms in 12” (or bigger) pan with minced garlic, butter,salt & pepper until medium firm. Add evoo and turn off heat. Add in pasta and toss under low heat until well integrated.
Submitted by Geri McArdle, Alliance for the Arts Member Book Club, from Barbara Snyder • "I am one of the founding members of the Alliance Member Book Club. Over the years I have baked cookies for our meeting using my sister Barb the Teacher's recipe for peanut better and chocolate chip cookies. "
Chocolate Chip Cookies

Ingredients – Dry
  • 1-3/4 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Ingredients – Wet
  • ½ cup light brown sugar
  • ½ cup white granulated sugar
  • 2/3 cup (10 tablespoons) unsalted softened butter
  • 1 egg
  • 1 teaspoon vanilla
  • Cream together: butter, sugars, egg and vanilla

Mix together thoroughly the dry and wet ingredients. Add: 1 cup chocolate chips and (½ cup walnuts optional). Cover and chill in refrigerator for at least 1 hour. Heat oven to 375 degrees. Shape dough into 1- inch balls. * Place on cookie sheet. Bake for 10-12 minutes. For convection over bake at 350 degree for 8-9 minutes.
Peanut Butter Cookies

Ingredients - Wet
  • ½ cup salted softened butter
  • ½ cup peanut butter
  • ½ cup light brown sugar
  • ½ cup white granulated sugar
  • 1 egg
  • ½ teaspoon vanilla
  • Cream together butter, sugars, egg and vanilla

Ingredients - Dry
  • 1-1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • ¼ teaspoon salt

Mix thoroughly all ingredients. Mix thoroughly dry and wet ingredients. Cover and chill in refrigerator for at least 1 hour. Heat oven to 375 degrees. Shape dough into 1- inch balls. * Place on cookie sheet. With a fork, dipped in flour, flatten in crisscross pattern each cookie. Bake for 10-12 minutes. For convection over bake at 350 degree for 8-9 minutes.
Thursday, August 13 •  Wild Ace Virtual Varieties will present a virtual extravaganza jam-packed with magical mystery, clever circus, and comedy delights that audiences of all ages will enjoy! This family-friendly production ignites the imagination and sparks wonder through classic variety acts with modern sensibilities. Brought to you by the Alliance for the Arts and Wild Ace Entertainment, join southwest Florida’s vaudeville superstars George Gilbert and Brittany Sparkles for an evening to remember.
Deadline: November 6 •This new exhibition opportunity, in partnership with The Bailey-Matthews National Shell Museum, asks artists to dive into water - an essential component of life on our planet, environmentally, culturally and historically. Prizes will be awarded including $1,000 cash for Best In Show, $250 for 2nd place, $100 cash for 3rd place and Juror's Choice Award of $50.
Wednesdays • Support local businesses and let someone else do the cooking! It’s all made with love – whether you order a savory entrée to take home or a sweet and delicious dessert. Make us your Wednesday destination for dinner as food trucks rotate weekly.
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