Multigrain Apple Crisps

As for the whole wheat flour, you could also use whole wheat pastry flour here or white whole wheat flour (as I did in one of my test rounds). You can also replace half the flour with the same amount of any pet flour you have. Yes, I said “pet” flour — I mean, whatever you’re currently obsessed with. I used 1/4 cup of barley flour in one batch, which is my current pet, as it’s silky and delightful in baked goods. I don’t think rye flour would be half-bad there either.

It’s not just the flour that you can fiddle with; coconut oil (also good for thistoddler-bait) would be delicious in place of the olive oil; you could brown the butter when you melt it for extra flavor. Almonds could be replaced with any nut, etc. Have fun with it. Make it yours.

Makes 8 small crisps

4 large or 5 small-medium apples (about 2 pounds)
1 tablespoon cornstarch
3 tablespoons plus 1/4 cup raw or Turbinado (often sold as Sugar in the Raw) sugar
1/4 cup plus 3/4 cup rolled oats
1/4 cup sliced or slivered almonds
1/2 cup whole wheat flour (or a mix; see Note up top)
1/4 cup light or dark brown sugar
1/4 teaspoon ground cinnamon
Two pinches sea salt
1/2 teaspoon baking powder
2 tablespoons unsalted butter
1/4 cup olive oil

Preheat oven to 350 degrees. Arrange eight 6-ounce ramekins (these are my favorite) on a baking tray. Peel, halve and core apples, then chop them into a small (about 1/2-inch) dice. The smaller the pieces, the faster the crisps will bake and the less they’ll “deflate” as they cool. Toss apples with 1 tablespoon cornstarch and 3 tablespoons raw sugar until evenly coated, then divide apples between ramekins.

Grind 1/4 cup oats with almonds in a food processor until powdery. (If you have both almond meal and oat flour, you can replace this with 1/4 cup of each.) In a medium bowl, mix oat/almond mixture with remaining rolled oats, wheat flour, remaining 1/4 cup raw sugar, brown sugar, cinnamon, sea salt and baking powder. Melt butter in a small saucepan (or in microwave), then stir in olive oil. Pour mixture over dry ingredients and stir until crumbly. Divide crumbs over each dish of apples, packing them on with your palms if needed to get them all on (don’t worry, the apples will deflate a bit when they bake).

Bake apple crisps for about 30 to 40 minutes, or until you can see the juices from the apples bubbling around the crumbs. If tops brown too quickly, put a sheet of foil over the whole tray for remaining baking time. Let cool on rack and serve when lukewarm. Store remaining crisps in fridge. They are quite excellent with a dollop of plain yogurt.

Crustless Leek and Kale Quiche

Adapted from Vegetarian Times, Summer 2011

INGREDIENTS:

• 1 tablespoon truffle oil
• 2 tablespoons dry breadcrumbs
• 1 tablespoon olive oil
• pinch of red pepper flakes
• 2 small leeks, white & green parts halved and sliced ½-inch thick
• 2 cups chopped kale
• 4 egg whites
• 3 whole eggs, beaten
• 1/2 cup milk
• 1/8 tsp nutmeg
• 2 oz fresh goat cheese

Preheat oven to 425 degrees; brush a 9-inch baking dish with about 1 tablespoon truffle oil. Scatter breadcrumbs over bottom of baking dish.

In medium skillet, heat 1 tablespoon olive oil. Add leeks and pinch of red pepper flakes, salt and pepper; continuing to cook about 5 minutes or until leeks are softened.

Add 2 cups chopped kale and cook until kale is softened, about 3-5 minutes; set aside.

Whisk egg whites until frothy; whisk in eggs. Whisk in milk and nutmeg; season with salt/pepper.

Scatter leeks and kale over breadcrumbs in baking dish; dot cheese on top. Pour egg mixture over. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes. Slice and serve.

Lindsor cookies

From "a daily something"

Ingredients

- 3/4 pound unsalted butter at room temperature

- 1 cup granulated sugar

- 1 tsp pure vanilla extract

- 3 1/2 cups all purpose flour

- 1/4 tsp salt

- raspberry preserves

- confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees. 

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined.  Add the vanilla.  In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.  Mix on low speed until the dough starts to come together.  Dump onto a surface dusted with flour and shape into a flat disk.  Wrap in plastic and chill for 30 minutes. 

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter.  With half of the rounds, cut a heart out of the middle with a 1-inch heart cutter (Wendy made ours by reshaping a metal cookie cutter!).  Place all the cookies on an ungreased baking sheet and chill for 15 minutes. 

Bake the cookies for 15-20 minutes, until the edges begin to brown.  Allow to cool to room temperature.  Spread raspberry preserves on the flat side of each solid cookie.  Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top. 

Recipe from Ina Garten's the barefoot contessa cookbook.

Breakfast Pizza

Breakfast Pizza
Adapted, barely, from The Big Sur Bakery Cookbook via an earlier version of it

Makes 2 (12-inch) pizzas

1/2 teaspoon dry active yeast
2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced

The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One to two hours* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.

Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

* The original recipe suggests that you take the dough out one hour before baking but I took mine out two hours earlier, because I always find it takes a looong time to get dough back to proofing at room temperature. In this time, you can lazily prepare the toppings and get your oven nice and hot.

Three cheesy fondue

Start by making a basic rue:

Melt 3 Tbsp butter in a saucepan. Add 3 Tbsp flour and stir until combined. (It will be very thick and may form a dough-like mass). Continue stirring over LOW HEAT for a minute or two so the flour fully incorporates into the butter. Add approximately 1/4 C warm milk and 1/4 dry white wine. Stir until well combined and all lumps are gone. Begin adding cheeses: (approximately 8 oz of each)

Gorgonzola
Goat
Brie

I add about 6 oz of each, stirring constantly until they are melted and the mixture is smooth. You can then add more of one cheese if you want to bring out a dominant flavor or add all of them.

Add about 1-2 tsp fresh cracked pepper. You can also add a little more white wine to taste. Pour into your fondue pot and serve with veggies, bread, crackers or fruit. If you are serving broccoli or cauliflower, I recommend blanching them first (drop in boiling water for 2-3 minutes and then into an ice water bath. You want them just barely cooked). For bread, I recommend warming it until it is toasty. Apples or crisp pears work amazingly well with this recipe!

Keep some sort of heat source underneath (a tea light candle works okay). Remember to give it a stir frequently to keep the cheese smooth and well combined.

Cinnamon Sugar Pull-Apart Bread ("Stumbled Upon" this one...)

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:

1/2-3/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned
(Can add finely chopped pecans)

Directions:

In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. (I didn't actually test the temperature... it should be a bit warmer than luke-warm by touch).

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. (Or you can use a food processor or electric mixer fitted with a dough hook). Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Soften (can be melted) 2 ounces of butter. Set aside.

Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches wide and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread butter across all of the dough. Sprinkle with the sugar and cinnamon mixture.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.



Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.

I served it with homemade honey butter. It's best served warm! Either reheat in the oven or in a toaster.


***NOTE: The dough did not actually fill the loaf pan. This did not become a problem. Just gently press the squares together towards one end of the pan... if it starts to ooze and flop towards the other, end, don't worry. It will still turn out okay!!

Pumpkin Ginger Bundt Cake (with dark rum caramel glaze) (Aunt Lizzie)

Wet ingredients:

2 sticks butter - melted
1 ½ C white sugar
1 ½ C dark brown sugar
4 eggs

Mix by hand until well combined.

Dry ingredients:

2 tsp baking powder
2 tsp bake soda
1 tsp nutmeg
2 tsp cinnamon
Heaping Tbsp ground ginger
1 tsp allspice
pinch salt
1 ½ C white flour
1 ½ C whole wheat flour (recommended stone burr)

Add wet to dry

Mix in:

2 c pumpkin (NOT pie filling! Just plain canned pumpkin)
1 ½ C coarse chopped walnuts (or pecans)
½ C chopped candied ginger

Pour into buttered/floured bundt pan

Bake at 350 for 1 hr 10 min (poke for doneness- stick should come out clean)

Glaze:

½ c butter
½ brown sugar
¼ c half and half

Melt 1/2 cube unsalted butter in a sauce pan. Add 1/2 C brown sugar and 1/4 C heavy cream (or half and half). Bring to a boil while stirring madly and continue to stir for about 3 minutes. (can 1 1/2 this recipe or double for more goo. Extra goo can be saved and reheated for a caramel topping for something else).

Remove from heat and quickly add 1/2 C dark rum.

Remove cake from pan by placing a plate over the bundt pan and inverting the pan over the plate.  Poke holes all over the cake with a large wooden skewer. Slowly pour topping over the cake. May be served warm or saved and served later. Store lightly covered with wax paper on the counter. Can be saved for up to 4 days (unless you eat it all before then!!!)  Can also be frozen and slice off pieces as desired.

***NOTE:  This would be delicious with a small dollop of freshly whipped cream- VERY lightly sweetened, if at all or even a small dollop of creme fraiche.  

Desert Heat

1 1/2- 2 oz good vodka or blanco tequila (recommended vodka:  Ketel One, Absolut, Monoplova; tequila: Herradura, Milagro, Correlejo, or Centerenario)
2 oz ginger beer (recommended Q, Reeds Extra Ginger or Fever Tree) 
2-3 thin slices of fresh serrano chile (add more to taste)
3-4 slices cucumber
1-2 fresh lime wedges


Unflavored bubble water - to taste

Place the cucumbers and serranos in the bottom of your glass (16 oz glass works perfectly for this recipe).  Fill the glass about half full with cubed ice.  Pour in tequila, ginger beer and or bubble water.  With a straw or spoon, carefully stir the drink and poke at the veggies in the bottom of the glass.  Please note, the more you poke at the chiles, the more spice will be released into the drink.  If you don't like spicy, try not to poke them too much and remove the seeds!!!

 

Squeeze in one or two fresh limes and drop the wedges into the drink.

***NOTE: If this is not sweet enough, add 1/2 - 1 oz of agave nectar. You can also add a couple pieces of fresh or canned pineapple in with the cucumber and muddle that together before adding the rest of the ingredients.

German Pancakes (with sauteed apples and other variations)

Ingredients:

1/2 cup of all-purpose flour, sifted
3 eggs, lightly beaten
1/2 cup milk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon of salt

Preheat oven to 450F. If you have a convection oven, set it at 425F – the pancakes rise even higher on the convection setting.

Lightly beat eggs in a large bowl. Stir in the milk, melted butter, salt and sugar. Gradually add flour to egg mixture, a spoonful at a time. Make sure the flour is well incorporated in the batter with no lumps, but do not over-mix, as you want to keep the pancake light.

Lightly butter a cast iron skillet or other oven-safe skillet (or spray with cooking spray). Pour batter in the skillet. Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark.

Remove from oven and serve immediately with your favorite toppings!

Topping options:

• Sauteed apples (cut apples in 1/4-1/2 inch slices. Sautee in a pan with butter, cinnamon and white sugar (to taste) until they are tender. 
• Fresh fruit and powdered sugar
• Warm maple syrup
• Fresh lemon juice sprinkled on top and then dusted with powdered sugar

NOTE: Try experimenting with different pans and skillets – just as long as you use something at least 9″ wide and oven-safe. You could also divide the batter into two smaller pans and have them bake side by side and see which one rises higher. Just make sure that your oven rack is in the middle position or lower.

Huevos Diablos

I used 6 eggs to make 12 huevos diablos:

Ingredients:  

1/2 tsp salt
1/4 tsp pepper
1 tsp smoked paprika
1/2 tsp cayenne pepper
2 Tbsp dijon aioli (from Trade Joe's) - or you can use about 1 Tbsp mayonnaise and 1 Tbsp regular dijon mustard
1 tsp finely chopped chives
1 Tbsp nonfat greek yogurt

Top with a half of a pimento stuffed green olive and top that with a small squirt of sriracha Sprinkle with chives.

Buffalo Chicken Chili (Courtesy of Aaron Sotelo)

Ingredients:

1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 pounds ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 stalks celery, finely chopped
5 cloves garlic, chopped
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground paprika
salt and pepper to taste
1/2 cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can white kidney or cannellini beans, drained
1 (19 ounce) can red kidney beans, drained

8 oz. Blue cheese (crumbles are best)

Directions:

Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.

Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.

Serve with blue cheese crumbles and corn bread (see recipe under 'Breads').  This also tastes great with a spoonful of Fage nonfat greek yogurt.  

The Auntie's Mexistrone (Mexican style Minestrone soup)

Ingredients:

1 c. chopped onion
1 c. chopped red bell pepper
2 leeks, chopped
1 T minced garlic
8 c chicken stock (I use low sodium)
2 c crushed tomatoes (Recommend Organic Muir Glen brand)
2 t chile powder
2 t dried oregano
3 zucchini, sliced
6 carrots, peeled and sliced
1 ½ c. chopped kale
1 c. chopped green cabbage
3 c cooked pinto beans (I used 2 cans red kidney's and 1 can cannelini)
2 C dried pasta (macaroni or shells), cooked (I substituted this for 1 large can of hominy)
4 boneless skinless chicken breasts
1 package fiesta seasoning

1 large can hominy or 1 bag of frozen sweet corn

Cilantro pesto (see recipe under Dressings/Sauces)

Directions:

Saute onions til softened. Add pepper and leeks and sprinkle with about 1-2 Tbsp of the fiesta seasoning; sauté til softened. Add garlic at the end.

Add stock, tomatoes, chile powder, oregano. Simmer 10 mins. Add zucch, carrots, kale, cabbage, and beans. Simmer 10 mins. If using pasta, add and heat through.

Here is how I changed it:

Sauteed 4 chicken breasts from the boneless skinless chicken farm with remaining fajita seasoning- added AFTER all the veggies were added to the pot. Added a diced pasilla chile (or roasted poblano)- added with rest of veggies. Added frozen corn (or can also use hominy) .

Top with sour cream or nonfat greek yogurt and cilantro pesto (see recipe under Dressings/Sauces)

Lizzie's Ultimate Strawberry Shortcake

For shortcake:
Cream together:
1 stick butter
1/2 C sugar
4 egg yolks
Mix in 5 Tbsp milk and 1 tsp vanilla
Stir in 1 C flour
2 tsp baking powder
pinch salt

(BATTER WILL BE STIFF!)

For Meringue:

5 egg whites - beat to soft peaks then add 1 C sugar and 1 tsp vanilla and beat to stiff peaks

Assembling the cake:  

Divide shortcake batter into two 8" round pans. Top each with half of the meringue.

Bake at 350 degrees for 30-45 minutes. Meringue should be crispy looking

While cake is baking, beat 1 pint heavy whipping cream (can add 1 Tbsp orange zest for added flavor)

Remove cakes from oven and cool.

Remove the cakes from the pans. Top the first cake with sliced strawberries (can be mixed prior with a little orange liqueur). Top strawberries with a layer of whipped cream. Place second cake on top and layer with strawberries and then whipped cream.

Lizzie's Perfect Carrot Cake

Cake:


Mix dry ingredients into wet:


1/4 C canola oil
4 aggs
1 Tbsp vanilla
2 C grated carrot
1 1/2 C chopped walnuts
1 1/2 C shredded coconut
3/4 C drained crushed pineapple


1 C sugar
3 C flour (stone burr)
pinch salt
1 T baking soda
1 T cinnamon


Pour into two 10" round pans


Bake at 350 degrees for 30-35 minutes


Frosting:


3 pkgs cream cheese
1 1/2 stick butter
2 C powdered sugar
2 T vanilla 

Ginger Spiced Carrot Cupcakes

Ingredients:

1 1/2 C all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 Tbsp finely chopped ginger
2 Tbsp chopped pecans (chop them up little or you can buy the pre-chopped ones)
1/2 C vegetable oil
1/4 C crushed pineapple (drained)
3 large eggs
1 cups sugar
2 tsp vanilla extract
2 1/2 cups shredded carrots
cream cheese frosting (see Cream Cheese frosting recipe)

Crystallized ginger for garnish

Directions:

Preheat the oven to 350 degrees. Line a muffin pan with paper cupcake liners.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In another bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla, carrots and ginger. Then slowly add the flower mixture and mix well or beat with an electric hand mixer on low until just combined.

Fill cups about 2/3 full with batter. Bake until cupcakes are JUST set (about 20 minutes.. give or take 2 or 3 minutes).

Top with cream cheese frosting and garnish with chopped crystalized ginger.

Super Special Strawberry Shortcake

Ingredients

Biscuits:

(follow the cloud biscuit recipe but substitute half and half for the milk and add 2 Tbsp finely chopped crystallized ginger, 2-3 tsp grated lemon zest, and 2 Tbsp melted honey)

Topping:

Whipped cream
Sliced strawberries
Vanilla gelato or ice cream

Directions
Follow the directions for to make cloud biscuits- see modifications above!) Before baking, brush with melted butter and sprinkle granulated sugar on top (raw sugar is best!)

Slice the strawberries and sprinkle with sugar and set aside at least an hour before serving.

Whip 1 to 1 1/2 cups cream and add about 1 tsp grated lemon zest and 2-3 Tbsp powdered sugar (to taste) and 1-2 Tbsp finely chopped crystallized ginger.

Once the biscuits have cooled slightly, cut them in half. On the bottom piece, place a small scoop of ice cream or gelato. Top with strawberries then top that with a dollap of the whipped cream.

Optional: drizzle with melted honey and garnish with a sprig of fresh mint

Stuffed French Toast

   

The inspiration for this recipe came from the stuffed french toast at Spencer's in Cabo San Lucas.  If you ever visit Cabo, you should definitely check out Spencer's!  It is in the bottom of a small hotel in downtown... ask any cabdriver and they should be able to point you in the right direction.

Ingredients:

For 4-6 slices of toast:

5-6 large eggs
1/2 C milk
1 tsp vanilla
1/4- 1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
Bread (I recommend Challa, even better is SemiFreddo's Special Cinnamon Challa which can be found at whole foods or as a last resort, Texas toast- although if you use this I recommend increasing the vanilla, cinnamon and nutmeg slightly)

Candied pecans (I have made them from scratch before which is great... but the cheaters version is to buy the pre-candied pecans in the snack food or nut aise at your grocery store)

Strawberry topping (see recipe below)

Spiced whipped cream (see recipe below)

Filling:

1 container mascarpone cheese
2 tsp vanilla
2-3 Tbsp kahlua or coffee flavored liqueur
1 Tbsp sugar (or more to taste)
1/4 tsp salt

Strawberry topping:

1 bag frozen strawberries
1 Tbsp fresh lemon juice
2-3 Tbsp orange liqueur (Grand Marnier or Triple Sec)

Spiced Whipped Cream:

1 C heavy whipping cream
1 Tbsp powdered sugar
1/2-3/4 Tbsp cinnamon
1/4-1/3 tsp nutmeg

Directions:

Beat eggs well in a shallow baking dish. Add milk, vanilla, cinnamon, nutmeg and salt and mix well. Allow to sit while you prepare the rest of the components.

Slice bread in generous 1" slices. If using Challah, try to slice in such a way that is going to leave you enough room to cut a slit in the side of each piece of bread to create a pocket for the filling (in other words, you may have to cut the slices a little thicker depending on where the braids of bread fall in your slice). Next, in the bottom of each slice or the side, depending on which is more convenient, take a thin knife and make a slice in the edge of the bread, running the knife through the center of the slice but not all the way through. Run the knife around the edges- being VERY careful not to puncture any edge other than the once that you started the slice in- and creating a pocket inside the slice of bread.

For the filling:


Beat the ingredients together using an electric mixer until somewhat fluffy. Scoop the filling into a large ziploc bag and squeeze the filling down into one corner. Cut a small-ish hole in that corner of the bag to create a make-shift piping bag (the cut should be about 1/4 inch from the very tip of the bag to create about a 1/3- 1/2" hole). Make sure to seal the bag tightly and twist the extra bag to secure the filling in the bottom. Very carefully "pipe" the filling into each slice of bread. You may use your finger or a knife to carefully press the filling into the slice, doing your best to evenly distribute. It does NOT have to be perfect! DON'T sacrifice your slice of bread to distribute the filling! It will melt slightly during cooking and better even itself out so whatever you do, try not to tear your slices of bread. Set each aside until they are all filled.

Heat a skillet on medium to medium high heat. Drop about 1 tbsp butter into the heated skillet. You will not use this much butter for each slice to but this will get the pan "seasoned" for cooking.

Dip each slice of bread in your egg mixture. Make sure that each side is allowed to soak up some of the custard. Carefully place in the pan and cook until each side is golden brown and crispy. You can place them in a 250 degree oven to keep warm as the rest of the meal is prepared.

For the strawberry topping:

For 4-6 slices, you will need about 1/2 to 2/3 of a bag of frozen strawberries. Dump them in a saucepot on medium low to medium heat. Pour in the fresh lemon juice and orange liqueur and allow to simmer while you cook the toast. Stir occasionally until the strawberries have cooked down into a syrupy compote-y consistency. There should still be some small chunks of strawberries in the mixture.

For the whipped topping:

Whip the cream until loose peaks form. Add sugar, cinnamon and nutmeg (to taste) and continue to whip until stiff peaks form.

To serve:

Place 2 pieces of the french toast on a plate. Pour a heaping scoop of the strawberry mixture over the toast. Dollop a scoop of the whipped cream on top of the strawberries and sprinkle a few chopped candied pecans over the top.

YUM!

Breakfast Strata (with variations)

Ingredients for basic recipe:
10 eggs
2 Cups milk
1/2 tsp salt
1/2 cracked pepper (or more to taste)
1 tsp white pepper
2-3 tsp dijon mustard
1 loaf day old bread (I recommend ciabatta, puglisie or crusty rustic french)

Directions:
Beat eggs well and add milk, spices and mustard. This will be the "custard" for the strata. Can set aside while you prepare the rest of the dish.

Cut bread into 1" cubes and place in an oiled deep baking dish (9 x 13" pan okay or oblong baking dish). Add your variation ingredients (cheese included) and toss with the bread cubes, reserving about 1/3 of the cheese and 1/3 of the crispy proscuitto.

Variation (pictured above):
Crispy proscuitto and chicken apple sausage with garlic roasted asparagus and broccoli with a mixture of smoked and plain gruyere cheese.

Directions: 

Heat 2-3 Tbsp olive oil in a skillet. Cut the strips of proscuitto in half and place in the heated oil. Cook (flipping as necessary) until crisp. Cool on paper towels and once cool, crumble into bits. For vegetables: preheat oven to 450 degrees. Cut asparagus and broccoli flowers into 1" pieces. Drizzle generously with olive oil and add 2-3 cloves of finely chopped garlic. Mix well to coat and spread in a single layer on a baking sheet. Sprinkle with salt and pepper and bake 10-15 minutes or until JUST cooked (should still have a crunch to the veggies). 

Cut sausage into 1/4" or smaller thin rounds. Place on a baking sheet lined with aluminum foil and place in the 450 degree oven with the veggies OR place under a broiler. Cook until the top side is slightly crisp. If possible, flip sausage pieces and cook until crisp on the flip side. (If you're talented, you should be able to flip the whole tray upside down onto another baking sheet lined with foil so most of the sausage circles are flipped).

Add variation ingredients to the bread cubes and toss. (You should have added the veggies, sausage, 2/3 of the cheese and 2/3 of the crispy proscuitto). Once mixed, pour in the egg mixture. Sprinkle the top with the remaining cheese and crispy proscuitto. Cover with foil and refrigerate overnight.

Preheat oven to 400 degrees. Bake the strata COVERED for 30-40 minutes. Test the center with a long toothpick or chopstick to determine doneness of the egg. You do not want it to be soupy! Bake uncovered for 10-15 minutes or until the top is browned and the cheese is bubbly/crispy.

Serve with sour cream and salsa.

Roasted Red Potatoes

Ingredients:

1-2 lbs small red potatoes
2-3 medium large cloves fresh garlic
1 large shallot
3-4 Tbsp extra virgin olive oil
1 Tbsp butter (preferably salted)
salt and pepper (to taste)
Paprika or smoked paprika (to taste)
Cayenne pepper (to taste)

Directions:

Preheat oven to 425 degrees.

Heat 3-4 Tbsp extra virgin olive oil and 1 Tbsp butter in a large skillet on medium heat.

Wash and cut the potatoes into 1/4"-1/3" cubes. Chop garlic and shallots. Garlic should be finely chopped, shallots can be a little more coarsely chopped. Add to the heated oil and cook for 2-3 minutes.. be careful not to brown the garlic! Add potatoes and make sure to coat well with the oil. Sprinkle with salt and pepper and paprika and add cayenne pepper if desired. Mix well. Place skillet in the oven and bake 15-20 minutes until crispy and delicious!

Molten Spiced Chocolate Soufflé (Inspired by Roy's Hawaiian Restaurant)

Ingredients: 

1 cup sugar
3 tbsp. cornstarch
4 eggs plus 4 egg yolks
12 tbsp. butter
8 oz. semisweet dark chocolate (make sure to use a good quality)

Directions:

In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs (one at a time) and mix at low speed until the sugar is dissolved and the mixture is smooth. Refrigerate overnight in a bowl.

Preheat the oven to 375. Line 4 metal souffle rings with parchment paper and coat with non-stick spray. Place rings on a baking sheet that has also been lined with parchment paper. Fill 2/3 of each ring with the filling. Bake for 28-30 minutes. Remove from the baking sheet and place on a plate. (Recommended to use tongs or a spatula to transfer the cakes as the rings will be HOT!). Use a knife to loosen the cakes from the rings. Remove the rings and the parchment paper. Dust with powdered sugar and garnish with berries and/or mint. Serve with ice cream.

***To spice up these cakes, i add about a teaspoon of cayanne pepper, 1-2 teaspoons of cinnamon, and about a half a teaspoon of nutmeg.

****DO NOT OVERCOOK!!! 28 minutes turned out to be a bit long. They should be ooey-gooey on the inside!

Cajun Eggs Benedict with Grilled Tomatoes (Bobby Flay)

Ingredients:

3 cups water
1 tablespoon white wine vinegar
4 eggs
Kosher salt and freshly ground black pepper
Canola oil, to coat
8 ounces tasso ham, sliced into 1/4-inch thick slices
4 plum or heirloom tomatoes, sliced in half crosswise
4 English muffins, split and toasted
Cajun hollandaise, to top, recipe follows

Directions:

Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.

For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.

Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.

Cajun Hollandaise:

2 tablespoons Spanish paprika
2 teaspoons New Mexican chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon chile de arbol
1/8 teaspoon cayenne powder
3 large egg yolks, lightly beaten
1 tablespoon fresh lemon juice
3/4 cup (1 1/2 sticks) unsalted butter, clarified and melted
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash Worcestershire sauce

Directions:

Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.

Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce. Keep warm until ready to use.

Goat Cheese Enchiladas (Bobby Flay)

When I made these for the first time, I used an enchilada sauce that I purchased (pre-made) from a local Mexican restaurant.  I made the filling as directed below but I used hand-made flour tortillas.  

Ingredients:

12 blue corn tortillas
Red Chile-Tomato Sauce, recipe follows
Goat Cheese Filling, recipe follows
8 ounces Monterey jack, grated
3 tablespoons chopped fresh cilantro leaves
Sour cream, for garnish
Chopped green onions, for garnish

Directions:

Preheat oven to 375 degrees F.
Dip tortillas in chile sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish. Arrange rolled tortillas in the casserole so they fit snugly. Repeat with remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese. Bake for 20 to 30 minutes or until the enchiladas are heated through. Remove from the oven and sprinkle with chopped cilantro. Garnish with sour cream and green onions.

Red Chile-Tomato Sauce:

3 ancho chiles
3 tablespoons vegetable oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 cup dry white wine
2 (16-ounce) cans plum tomatoes, pureed
3 cups homemade chicken or vegetable stock
1 to 2 tablespoons honey
Salt and freshly ground black pepper

Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, then place in food processor with 1/4 cup of the soaking liquid and puree until smooth.

Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened. Season with honey, salt, and pepper, to taste. For a chunkier sauce, leave as is. For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor. Keep warm until ready to serve.

Filling:

1 1/4 pounds goat cheese
3 cloves garlic, coarsely chopped
1/4 cup freshly grated cotija cheese
2 tablespoons fresh lime juice
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves

Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth. Season with salt and pepper and fold in the cilantro.

Ultimate Ginger Cookies (Barefoot Contessa)

Ingredients:

2 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp kosher salt
1 C dark brown sugar, lightly packed
1/4 C vegetable oil (can use light olive oil)
1/3 C unsulfured molasses
1 extra-large egg, room temperature
1 1/4 C chopped crystalized ginger (6 oz.)

Granulated sugar, for rolling the cookies

Directions:

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Chocolate Stout Cake

Ingredient tip: If you can find it, use a chocolate stout (Brooklyn Brewery and Oregon's Rogue Brewery make it) in the cake batter. The chocolaty flavors in the beer come from dark-roasting the malts. Some brewers even add a little chocolate to the beer as well. If you can’t find chocolate stout, use another stout, such as Guinness. Sierra Nevada Porter and Samuel Adams Honey Porter would also work well in this recipe.

Ingredients:

Cake:
3 ounces unsweetened chocolate, chopped
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) salted butter, room temperature
1 1/4 cups plus 3 tablespoons sugar
3 large eggs, separated
3/4 cup chocolate stout, regular stout, or porter
2/3 cup freshly brewed strong coffee

Frosting: 

1 pound bittersweet chocolate (54% to 60% cacao), chopped
2 cups heavy whipping cream
1 teaspoon instant espresso powder
Preparation

Directions:

For cake: 

Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.

Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 11/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.

Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.

Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

For frosting: 

Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).

Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

Chicken Chili with White Beans (Ina Garten/Bridget Holian)

**Trader Joes cornbread is a GREAT accompaniment to this recipe!**

Ingredients:

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
2 cups large white beans- partially cooked (or Canellini)
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

Toppings:

Chopped onions, corn chips, grated cheddar, sour cream

Directions:

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Jessica's "Skinny" Margarita

2-3 oz good tequila (recommended Corrolejo Reposado, Milagro Silver, Herradura Blanca)
2-3 Tbsp fresh squeezed lime juice (to taste...  You can also substitute Nellie and Joe's Key West Key Lime Juice)
Fill glass with club soda or sparkling mineral water
Garnish with a lime wedge


OPTIONS:  1/2 fresh squeezed orange and/or splash of Grand Marinier


DO NOT shake this margarita or the club soda will explode.  The recipe is really to taste... some may like it more tart, others less.

Miso-Ginger Grilled Salmon

Ingredients:

1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional

Directions:

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Curried Apple Couscous RecipeI (101 Cookbooks)

Ingredients:

4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped

Directions:

In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.

Serves 6.

Pan-fried Corona Beans & Kale (101 Cookbooks)

A few notes related to the recipe - be sure to wash the kale well, so you don't end up with grit in your beans. I use dried beans (that I've cooked myself) here, and would highly recommend using them over canned beans - they brown up better and are less likely to go to mush. I used giant corona beans, but you could use runner cannellini, or something similar. I like the white beans because they take on a lot of color in the pan. Alternate recipe - I'm confident you could do this preparation with gnocchi (don't boil the gnocchi first) in place of the beans.

Ingredients:

1/2 bunch / 6 oz / 170 g dino kale or lacinato kale, remove stems
2 tablespoons extra virgin olive oil
2 - 3 big handfuls of cooked large white beans (see head notes)
1/4 teaspoon fine grain sea salt
1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
scant 1 tablespoon fresh lemon juice
zest of 1 lemon
1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese

Directions:

Finely chop the kale, wash it, and shake off as much water as you can. Set aside.

Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.

Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.

Serves 2 - 4.

Lasagna with sausage ragu redux (Tio Sam)

Ingredients:

About 2 Tbsp olive oil, divided
1/2 C each chopped onion, celery, carrot
1 lb turkey Italian sausage, casings removed
1 tsp salt, divided
1 C low fat (1%) milk
1/2 C dry white wine, such as Chardonnay
1 can (28oz) whole tomatoes, including juices (recommended Organic Muir Glenn), finely chopped or crushed with your hands
1 C tomato juice
1/2 tsp freshly ground black pepper, divided
2 1/2 C ricotta cheese
1 large egg
1/2 C freshly grated Parmesan cheese, divided
1/4 tsp freshly grated nutmeg
12 oz. lasagna noodles

Directions:

In a large, heavy saucepan, heat 1 Tbsp oil over medium heat. Add onion; saute until golden, 5 minutes. Stir in celery and carrot; cook 5 more minutes. Add sausage and 1/2 tsp salt, breaking up meat with a spoon, and cook until it loses its raw color.

Add milk and cook over medium heat, stirring, until completely evaporated, 10-12 minutes (the mixture will appear quite curdled at this point). Add wine and cook until reduced by half, about 3 minutes. Add tomatoes and juice, bring to a boil, lower heat and gently simmer, uncovered. Cook until liquid reduced by a third, about 30 minutes. Season with salt and pepper.

Blend ricotta, egg, 1/4 C cheese, pepper and nutmeg until smooth.

Preheat oven to 375 degrees. Cook lasagna noodles according to package directions; don't overcook. Drain noodles and lay flat on kitchen towels without overlapping. Oil a 9x13 in baking dish and spread with about 1/2 ragu. Layer as decided.

Cover lasagna with oiled foil and bake until hot, 30 minutes. Let stand 15 minutes before serving.

Ultimate Cheesecake (Praline & Variations)

For the chocolate writing, I melted dark chocolate in a double boiler.  Allow it to cool and just begin to thicken (still should be somewhat runny but not too runny that it will drip all over the place).  Pour into a ziplock bag and allow to cool and harden until it is very soft frosting consistency.  Cut a VERY small hole in the corner of the ziploc bag and use it as a piping bag to write on the top of the cake.

For the caramel drizzle, I melted about 15-20 wrapped caramels in a double boiler and added 2-3 Tbsp milk until it was a caramel sauce consistency.  

Ingredients:

Crust:

2 C finely ground graham crackers (works better to use whole crushed graham crackers as opposed to store bought crumbs!)
1/2 tsp cinnamon
1 Tbsp sugar
1 stick unsalted butter, melted

Filling:

2 1/2 lbs cream cheese, at room temperature
1 1/2 C sugar
5 whole eggs + 2 egg yolks, at room temperature
1/4 C sour cream (do NOT use light or non-fat)- it's cheesecake! it's meant to be fattening!
1 1/2 tsp vanilla

Directions:

Preheat oven to 350 degrees.

For crust:

Combine the graham crackers, sugar, cinnamon and melted butter until moistened. Pour into a 9 inch springform pant. Press the crumbs into the bottom of the pan and about 1 inch up the sides (if desired... i like it on the bottom only for a thicker crust). Bake for 8 minutes on 350. Cool to room temperature.

For filling:

Beat the cream cheese and sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs, 2 at a time, mixing well. With the mixer on low, add the sour cream, vanilla and lemon zest. Mix thoroughly and pour into cooled crust.

Bake for 15 minutes on 350. Turn the oven down to 225 and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Variations:

**For praline cheesecake: coursely chop 4 heath bars of 8-10 almond roca candies. Pour half of the cake batter into the pan and then sprinkle the candy (saving about a handful) over the bottom layer. Cover with the remaining batter. Before serving, sprinkle the top with the remaining candy and drizzle melted caramels and/or chocolate over the top.

**Add 1-2 Tbsp grated lemon zest to the cheesecake batter and top with a blueberry or raspberry compote.

**For candy bar cheesecake:  coursely chop 1-2 snickers bars.  Pour half of the cake batter into the pan and then sprinkle the candy (saving about a handful) over the bottom layer.  Cover with the remaining batter.  Before serving, sprinkle the top with the remaining candy.  

Bridget Holian's Granola

Ingredients:


4 C organic rolled oats
1 T vanilla
1/4 tsp cinnamon
pinch of salt
handful of slivered almonds
handful of sunflower seeds
1/3 c raisins
1/3 C honey
1 stick butter


Directions:


Preheat oven to 300 degrees.  Melt butter and stir in honey, cinnamon and vanilla.  (May substitute 1/2 c applesauce for 1/2 of the butter.  May also substitute maple syrup for the honey).  Mix all ingredients together and spread on a baking sheet.  Bake for 15 minutes then stir and bake for another 15 minutes.  Add raisins after it comes out of the oven. 

Peg's Apple Cake

Ingredients and Directions:


4-5 C peeled apples, diced into 1" cubes


Mix together:
2 eggs
3/4 C vegetable oil
1 t vanilla
2 C sugar
then add 1 C chopped nuts, if desired


Mix together:
3 C flour
1 t baking powder
1 t baking soda
1 t salt


Add the dry ingredients to the wet.  Batter will be DRY!  Add the apples (can use hands to mix)


Glop the batter into a lightly greased bundt pan. Bake at 325 for 1- 1 1/2 hours (toothpick test for doneness).


For the topping:


Melt 1/2 cube unsalted butter in a sauce pan.  Add 1/2 C brown sugar and 1/4 C heavy cream (or half and half).  Bring to a boil while stirring madly and continue to stir for about 3 minutes.  (can 1 1/2 this recipe or double for more goo.  Extra goo can be saved and reheated for a caramel topping for something else). 


When the cake comes out of the oven, allow to cool slightly and then turn out on to a plate (best if you can flip it back right-side up).  Poke holes in the top with a long chopstick or skewer and pour the glaze over the top of the cake. 

Tuxedo Cheesecake

Ingredients:

Crust:

3 T sugar
1 1/3 C graham cracker crumbs
4 T unsalted butter, melted

Cake:

2 1/2 lbs plain cream cheese, room temperature
1 1/2 C sugar
1 T pure vanilla extract
1 T all-purpose flour
5 large eggs, room temperature
1/2 C finely chopped pecans
1/2 C mini semi-sweet chocolate chips
3 oz unsweetened chocolate, melted
2 T Kahlua

Lightly butter the sides and bottom of a 9" springform pan.

Directions:

CRUST: mix together the sugar, crumbs and butter. Cover the bottom of the prepared pan with the crumb mixture, using your fingers to press the mixture in an even layer and/or up the sides of the pan approximately 1" if desired.

CAKE: beat the cream cheese on medium-high speed in the bowl of an electric mixer fitted with a flat paddle. Add the sugar and vanilla and beat until the mixture is light and creamy. Scrape the inside surface of the bowl. Beat 30 additional seconds. Add the flour and mix to incorporate. Reduce the speed to low, add the eggs, one at a time, and mix to incorporate after each addition. Do not over mix the better once the eggs have been added.

Divide the batter evenly into 3 separate bowls, about 2 1/2 cups each. Add the chopped pecans and chocolate chips to one bowl and mix to incorporate. Pour this batter over the crust layer, and spread the batter into an even layer. Place the pan in the freezer for 60-70 minutes or until the cheesecake layer is firm.

Preheat the oven to 325 degrees. Add the melted chocolate and Kahlua to the second bowl of batter and beat until evenly incorporated. Pour this batter over the pecan layer and spread into an even layer. Return the pan to the freezer for 40-45 minutes or until firm. Pour the remaining batter over the chocolate layer and spread into an even layer.

Wrap the bottom of the pan in a double layer of aluminum foil and place the pan in a large roasting pan. Place the pan on the middle shelf of the oven. Carefully pour water into the roasting pan. The water should rise half-way up the sides of the springform pan.

Bake the cheesecake for 1 hour and 20 to 25 minutes. The cake should be slightly soft in the center. Remove the springform pan from the roasting pan and remove the aluminum foil. Transfer the cake to a wire rack and cool at room temperature for 1 hour. Chill cake for 1 hour and then remove the sides of the springform pan. Cover with plastic wrap and chill several more hours or overnight .