Caramels (microwave)

Butter an 8" x 8" glass dish or use parchment that has been buttered.  

1/2 C butter (unsalted splatters less)
1/2 C Sugar
1/2 C Light Brown Sugar
1/2 C Light Corn Syrup
1/2 C Sweetened Condensed Milk

1/8 tsp salt

3/4 tsp vanilla extract

Place butter into a microwave safe bowl and microwave until melted or soft.
Add both sugars, corn syrup and sweetened condensed milk.  Whisk until combined.  

Microwave on high for 6 minutes, stirring every 2 minutes.  

Remove from microwave and add vanilla and salt, whisk to combine.  

Pour into buttered pan.
Let cool, then cut.
Wrap in waxed paper.

Sugar Cookies (Rolled)

1 cup softened butter
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
3 cups all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt

Cream butter and sugar until smooth.  Beat in egg and vanilla.  Stir in the flour, baking powder and salt.  Cover and chill for at least one hour or overnight. 

Preheat oven to 350 degrees.  Roll out dough on floured surface 1/8 to 1/4 inch thick.  Cut into shapes with cookie cutters or trace small hands to make decorated hand cookies (and decorate when cooled). 

Glaze:

1 1/2 cups powdered sugar
3 to 3 1/2 tablespoons milk

Bake in oven heated to 350 degrees for 12 to 14 minutes.  Cool completely and decorate.

Pumpkin Pie

Ingredients for pumpkin pie:

3 C Pumpkin pulp
1.5 cups sugar or less, I usually use a blend of both brown and white
1 tsp salt
2.5 TBSP pumpkin pie spice
6 slightly beaten eggs
1 egg white mixed with a little water (add the extra yolk to the rest of the eggs)
2.5 c milk
2 6oz cans Evaporated (not condensed) milk
2 9-inch deep dish pie shells unbaked (you may have enough filling to fill a few small baking desert dishes as well.)

Set oven to 400 degrees
Using a pastry brush paint the edges of the pie crusts with the egg white, this will help keep them from getting too dark.

Combine all other ingredients and mix very thoroughly.  Put pie crusts on a cookie sheet lined with foil to help minimize mess, set on oven rack and fill the pie crusts as full as possible. Carefully slide them into the oven. Bake for 50-60min. center will still look a bit liquidy. To know for sure insert a knife halfway between the crust and the center, it should come out clean.

Let pies cool completely before cutting. Serve with real whipped cream.         

Pizza Dough - Pan Pizza

11 oz bread flour

1 tsp salt

1 tsp instant dry yeast

8 oz water

pizza sauce (see recipe below)

7 oz mozarella cheese

4 oz monterey jack cheese

Put bread flour in bowl and then add salt and yeast and whisk together.  Add water and mix with wooden spoon.  Remove spoon and knead in the bowl until well combined.  The dough should be sticky.  

Spray cooking spray into a pie plate and put the dough in the pie plate and spread it out and then spray the top of the dough also.  Cover with plastic wrap and leave in the fridge for 12 - 24 hours.  

Remove from fridge and let it set for about 30 minutes.  

Preheat oven to 400 degrees, use lowest oven rack

In a cast iron pan, add 3 tbsp olive oil and swirl.  Oil hands and transfer the dough and spread almost to the edge of the cast iron pan.  Cover with plastic wrap for about 90 minutes.  Top with 1/2 cup pizza sauce - leave 1/2 in border.  Line the edge with the Monterey Jack cheese and press onto the edges of pan to make a 1/4 to 1/2 inch cheese wall.

Bake 25 - 30 minutes.

Pizza sauce - make in food processor

14 oz can canned tomatoes, squished and drain

grate a clove of garlic

1 tsp olive oil

1/4 tsp salt

1/4 tsp sugar

1/4 tsp dry oregano

pinch red pepper flakes

Food processor

Beer Cheese Soup

12 - 24 ounces beer (Michelob Amber or other beer)
2 tbsp butter
12 - 16 slices bacon
1 cup minced sweet onion
1 cup minced carrot
1 cup minced celery
1 tsp smoked paprika
3 cups chicken broth
1/2 cup flour
4 cups cheddar cheese
1 tablespoon sugar (optional)
1/8 - 1/4 tsp cayenne pepper or a few dashes of chipotle pepper sauce
2 cups whole milk (substitute partial with half and half for richer soup)

Open beer and let stand with chopping vegetables. 
Saute bacon until crisp and drain on paper towel, reserve grease. 
In large pot, saute onion, carrot and celery in 2 tablespoons bacon grease and butter.
Gradually add flour and paprika to vegetables. 
Add chicken broth and beer, bring to boil and then reduce to simmer.
Add milk or half and half, cheese and crumbled bacon.
Heat until cheese melts.
Add salt and pepper to taste and sugar if desired.

Tomato Bacon Soup

Cooked bacon, diced
6 cans tomatoes
1 quart cream
2 ounces chipotle tabasco
3 ounces garlic, minced
3 ounces olive oil
1 onion, chopped

In a pot add onions, garlic, bacon, cream, and Tabasco, and olive oil. Cook until onions are translucent then add canned tomatoes. Bring to boil then puree in blender.  Great with grilled cheese sandwiches. 

Garnish with sour cream and bacon bits if desired. 


 

Coffee Bean & Tea Leaf Blended Mocha

Ingredients

12 ounces ice
3 ounces coffee extract
3 ounces nonfat milk or another milk of your choice
1/3 cup original Ice Blended powder of your choice, like chocolate as shown
Whipped cream, for garnish (optional)

Directions

1. Fill a 12-ounce cup full of ice. Pour in coffee extract and nonfat milk.
2. Pour everything into the blender and add the powder. Cover and blend until smooth.
3. Pour drink back into the 12-ounce cup. Top with whipped cream, if desired.

Steakhouse Shepherd's Pie

Ingredients

• 2 pounds Idaho potatoes, peeled and cut into chunks
• Salt
• 1/2 tablespoons extra-virgin olive oil
• 4 slices good quality bacon or peppered bacon, chopped
• 2 pounds ground sirloin
• 1 onion, chopped
• 1/2 pound button mushrooms, quartered
• Black pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef stock
• 2 tablespoons Worcestershire sauce
• 1 egg yolk
• 3 tablespoons sour cream
• 1/2 pound blue cheese, crumbled (recommended: Maytag)
• 3 to 4 tablespoons chives
• 1 teaspoon paprika

Directions

Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.

Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.

While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.

Pour gravy over meat and turn on broiler.

Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.

Irish Cream Cheesecake Brownies

Bailey's Irish Cream  Cheesecake Brownies

Brownies:

1 1/2 cup flour

1/2 tsp baking soda

1/2 tsp salt

11 Tbsp unsalted butter

1 cup sugar

4 Tbsp espresso

12 oz semi-sweet chocolate chips 

2 tsp pure vanilla extract

4 large eggs 

Cheesecake Layer:

2 (8oz.) pkgs cream cheese, softened to room temperature

1/3 cup sugar

1 tsp pure vanilla extract

1 large egg

6 Tbsp Bailey's Irish Cream

 

 

Directions:

 

1. Preheat oven to 350F and butter a 9x13" pan.

 

2.  Combine flour, baking soda and salt in a small bowl; set aside. In a large saucepan, melt the butter with the sugar and espresso. Bring just to a boil and remove from heat. Stir in the chocolate chips and vanilla. Stir until chocolate chips are completely melted. Whisk in eggs, one at a time, mixing well after each addition. Slowly blend in flour mixture, and mix until batter is smooth and shiny.

 

3. Prepare cheesecake layer by placing all ingredients into a medium mixing bowl. Beat with an electric mixer until smooth and well blended.

 

4. Pour half of the brownie batter into the pan and spread evenly. Place spoonfulls of the cheesecake mixture on top of the brownie batter and gently spread until evenly distributed. Spread remaining brownie batter over the cream cheese mixture.

5. Bake for about 40 - 55 minutes, depending on oven -  or until center is set. Cool completely before cutting.

 

 

Thai Spring Rolls (Cha Yor)

Ingredients

• 1 tablespoon sesame oil
• 2 teaspoons ginger minced
• 6 ounces ground pork ground chicken or turkey is fine
• 1 small onion shredded
• 4.5 ounces carrot shredded (1 large carrot)
• 2.5 ounces fresh mushrooms (2-3 large ones)
• 2.5 ounces glass noodles rehydrated and chopped  (see below)
• 2 tablespoons oyster sauce
• 2 tablespoons dry sherry 
• 1 teaspoon cornstarch
• 2 teaspoons soy sauce
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon salt
• 15 sheets spring roll wrappers
• 3 tablespoons water
• 3 tablespoons flour
•  vegetable oil for deep frying 
• 1 or 2 eggs

Glass (or "cellophane") noodles are thin and as transparent as the name suggests. Healthier than wheat noodles, glass noodles are made from green beans, broad beans, and peas, which makes them gluten-free and a source of iron, calcium, and fiber. They are opaque (white) until soaked in water. Look for them at your local Asian store sold in dried bundles/packages (check ingredients to be sure they are "glass" noodles - look for bean or pea flour). Made with my savory sauce, these noodles are truly irresistible! (Includes instructions for vegetarians.)

 

Instructions

1. Combine the oyster sauce, dry sherry, cornstarch, soy sauce, white pepper and salt in a small bowl and whisk together.
2. Heat a large frying pan over medium high heat. Add the sesame oil and ginger and fry until fragrant. Add the ground pork and stir-fry, using the edge of a spatula to break up the meat into little crumbs.
3. When the meat is cooked, add the onion, carrot, celery, and shiitake mushrooms and continue stir-frying until the carrots are mostly cooked. Add the glass noodles and continue stir-frying until mostly cooked. Add the sauce and stir-fry until there is no liquid left. Let this mixture cool.
   
4. Make some glue by combing 3 tablespoons flour with 3 tablespoons water.
5. Peel the wrappers and spread them out as pictured with about 1/2" of the wrapper below showing. This makes it easy to paint glue on several wrappers at once. Spread the glue with a pastry bush along the top edges of the wrapper.
   
6. Place about 1/3 cup of the room temperature filling about 2 inches above the bottom corner of the wrapper.
   
7. Tightly roll the wrapper and filling half-way.
   
8. Fold the left edge over right up against the edge of the filling, then fold the right edge over. The trick here is to taper your fold slightly so that the open flap is a little narrower than the bottom of the roll as this will create a good seal and prevent flaps of dough that will invite oil into your roll. It should look a bit like an open envelope at this point.
   
9. Finish by continuing to roll until the flap seals itself against the roll.
10. Prepare a paper towel lined rack. Pour about 2" of vegetable oil into a heavy bottomed pot and heat to 320 degrees F.
11. Fry the springrolls a few at a time, being careful not to overcrowd the pot. Turn them over frequently so that they brown evenly. When they reach an even tan color, transfer the spring rolls to your rack and allow them to drain. Repeat with the rest of the spring rolls.
12. Serve with Sweet Chili Sauce.

Thai Sweet Chili Sauce

 

Instead of buying sweet chili sauce, try making this easy recipe! It only takes a few minutes to put together, and you can find everything you need for it in your pantry or at your local supermarket. There are no added chemicals or unhealthy ingredients in this homemade version, so it's also healthier. Thai sweet chili sauce makes a superb condiment for many Thai dishes - excellent with chicken and fish as well as seafood. Also wonderful as a marinade for grilling or as a dip for finger foods. Try it with grilled fish, chicken or chicken wings, shrimp, spring rolls, fresh rolls, etc... Enjoy!

Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: Makes 1/2 Cup of Sauce

Instead of buying sweet chili sauce, try making this easy recipe! It only takes a few minutes to put together, and you can find everything you need for it in your pantry or at your local supermarket. There are no added chemicals or unhealthy ingredients in this homemade version, so it's also healthier. Thai sweet chili sauce makes a superb condiment for many Thai dishes - excellent with chicken and fish as well as seafood. Also wonderful as a marinade for grilling or as a dip for finger foods. Try it with grilled fish, chicken or chicken wings, shrimp, spring rolls, fresh rolls, etc... Enjoy!

Ingredients:

• 1/2 cup rice vinegar (or substitute white vinegar)
• 1/2 cup + 2 Tbsp. white sugar
• 1/4 cup water
• 3 Tbsp. fish sauce
• 2 Tbsp. sherry (or cooking sherry)
• 3 cloves garlic, minced
• 1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce)
• 1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water

Preparation:

1. Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil.
2. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off. Generally, I find rice vinegar less strong than regular white vinegar).
3. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
4. Remove from heat and taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili.
5. Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls. Also makes an excellent marinade for grilled chicken, fish, or seafood. ENJOY!

Pad Thai

9 oz./250 g. pad Thai rice noodles

Chicken, Shrimp or Pork (chicken or pork should be in long thin slices)

1.5 Tbsp. soy sauce*

4 cloves garlic, minced

1 fresh red or green chili, sliced

1 thumb-size piece ginger, grated

4 green onions, sliced

1 egg

2-3 cups bean sprouts

1/2 cup dry-roasted unsalted peanuts or cashews, ground or roughly chopped with a knife

1 fresh lime, cut into wedges
2 fresh oranges. cut into wedges

2 Tbsp. vegetable oil

PAD THAI SAUCE: (without tamarind*)

1/3 cup good-tasting chicken stock

3 Tbsp. rice vinegar (or substitute white vinegar)

1 Tbsp. lime juice

3-4 Tbsp. brown sugar

2 Tbsp. fish sauce 

1 Tbsp. soy sauce*

1/8 tsp. white pepper

Place prepared chicken or shrimp in a bowl and toss with 1.5 Tbsp. soy sauce. Set aside.

Combine 'pad Thai sauce' ingredients together in a cup, stirring well to dissolve sugar. Note that this sauce needs to taste sweet first, followed by sour and then salty to create good pad Thai. Set aside.

Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, OR until soft enough to bend easily, but still firm and 'undercooked' by regular standards (this is the key to good pad Thai, so be sure not to over-soak or boil the noodles. They will finish cooking later). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.

Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, ginger, and half of green onion (or just the white parts), reserving remaining for later. Stir-fry 1 minute to release the fragrance.

Add chicken, shrimp or pork and stir-fry 3-4 minutes, or until cooked. If pan becomes dry, add 1-2 Tbsp. of the pad Thai sauce, just enough to keep ingredients frying nicely.

Push ingredients aside and crack egg into center of pan. Stir quickly to scramble, then combine with other ingredients.

Add prepared noodles plus 3-4 Tbsp. of the pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky (8-10 minutes). When sauce has been absorbed and noodles are cooked, fold in the bean sprouts (you want them to stay crispy).

Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually end up adding 1-2 Tbsp. fish sauce, but I like mine on the salty side). Portion out onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts. For those whol like it extra spicy, serve with Thai chili sauce on the side, and ENJOY!

*Note about Tamarind: Although today we associate pad Thai sauce with tamarind, in this authentic southern-Thai recipe, the sourness comes from a combination of rice vinegar and lime juice instead. Traditionally (several hundred years ago), pad Thai was made in just this way - without tamarind - and versions of this original formula can still be found in various regions of Thailand. This particular recipe is from a Thai chef in south-western Phuket, Thailand.

Chicken Lettuce Wraps

1 tablespoon oil
1 pound ground or diced chicken
2 cloves minced garlic
1 sweet onion diced small
4 tbs cup hoisin sauce
1 tbs soy sauce
1 tbs oyster sauce
1 tbs rice wine vinegar
1 tbs freshly grated ginger
1 tbs Sriracha
1 small can water chestnuts diced
2 green onions, thinly sliced
1 head lettuce
rice or cellophane noodles (prepared - optional)

In medium bowl, combine all ingredients except chicken and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tbsp oil, then add chicken mixture and stir fry for about 3-4 minutes, then add other ingredients and stir fry for another minute or two. Set aside.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles.

Spoon into lettuce leaf and roll.

potsticker sauce:

1/4 cup water
1/2 teaspoon chili paste
small hand full sliced green onions
1 1/2 teaspoons vinegar
1 tablespoon sugar
2 tablespoons soy sauce
1 squeeze brown mustard (optional)

dipping sauce:
1/4 cup Potsticker sauce 
1/2 tsp Chili Paste
1/2 tsp Chinese Mustard
3 shakes of soy sauce

Cream Corn Starch White Sauce

1.Thin White Sauce (for soups)

1 tablespoon butter or margarine 

2 teaspoons CREAM Corn Starch

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Melt butter in saucepan.  Blend in CREAM Corn Starch, salt and pepper.  Gradually add milk.  Heat to boiling over direct heat and then boil gently for 2 minutes, stirring constantly.  Makes 1 cup sauce. 

FOR CREAM SOUPS, heat with 1 1/2 cups cooked or canned strained vegetables.  Serves 4.

2.  Medium White Sauce (for creamed vegetables, meat, fish, eggs or scalloped dishes)
Increase butter to 1 1/2 tablespoons and CREAM Corn Starch to 1 tablespoon.  Proceed as directed above.  Makes 1 cup sauce. 

1 1/2 tablespoons butter or margarine
1 tablespoon CREAM Corn Starch
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
 
Combine with 2 cups drained, cooked or canned vegetables, diced meat, flaked fish or 4 hard cooked, sliced eggs.  Serves 4.

FOR SCALLOPED DISHES, place creamed vegetables in greased baking dish.  Sprinkle with 1/2 cup soft bread crumbs mixed with 1 tablespoon melted butter or margarine.  Bake in moderately hot oven (375 degrees F.) 20 minutes or until crumbs are browned.  Serves 4.

3.  Thick White Sauce (for croquettes, souffles, etc.)
Increase butter to 2 tablespoons and CREAM Corn Starch to 2 1/2 tablespoons.  Proceed as directed for Thin White Sauce.  Makes 1 cup sauce. 

2 tablespoons butter or margarine
2 1/2 tablespoons CREAM Corn Starch
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk

FOR CROQUETTES, combine with 2 cups cooked or canned chopped meat, vegetables, eggs or flaked fish.  Chill.  Shape into 8 croquettes.  Roll in fine bread crumbs and brown in 2 to 3 inches of hot fat.  Drain on absorbent paper.  Serve hot.  Serves 4.

FOR SOUFFLE'S, combine with 1 1/2 cups (1/4 pound) grated cheese, flaked fish, cooked or canned chopped vegetables or meat.  Add 2 slightly beaten egg yolks, fold in 2 stiffly beaten egg whites.  Pour into greased casserole.  Bake in slow oven (325 degrees F.)  50 minutes or until knife inserted in center comes out clean.  Serves 4.

FOR BETTER GRAVIES

3 tablespoons bacon fat or meat drippings
2 tablespoons CREAM Corn Starch
1 1/2 cups water
1/4 teaspoon salt
1/8 teaspoon pepper

Blend fat and CREAM Corn Starch over low heat until it is a rich brown color, stirring constantly.  Gradually add water, salt and pepper.  Heat to boiling over direct heat and then boil gently for 2 minutes, stirring constantly.  Makes 1 1/2 cups. 

FOR CREAM GRAVY, use milk or cream instead of water.

FLOUR FOR CAKES

Put 2 tablespoons CREAM Corn Starch in a measuring cup, then fill cup with unsifted all-purpose flour.  Sift together 3 times.  One cup of this is equal to one cup of sifted cake flour. 

In all recipes, use level measurements.

EXCELLENT FOR USE WITH CHINESE FOODS



Lemon Snap Cookies

1 1/2 cup(s) all purpose flour    1/2 tsp table salt 1 tsp baking powder 1/4 cup regular butter - softened 1 cup sugar 2 large uncooked egg yolks 1 tbsp fresh lemon juice 1 tbsp lemon zest 1/4 cup reduced fat sour cream 2 sprays cooking spray, flour variety recommended Instructions In a small bowl, combine flour, salt and baking powder; set aside.In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy; add egg yolks and combine thoroughly. Add lemon juice and zest; beat well. Add sour cream and a small amount of flour mixture; beat to combine. Add rest of flour mixture and mix thoroughly. Turn dough out onto a large piece of plastic wrap. Cover tightly and refrigerate for 2 hours and up to 24 hours.

Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray.

Tear off heaping tablespoons of dough and roll into balls; place about 2-inches apart on prepared cookie sheets. Press each ball down with palm of your hand to flatten. Press tines of a fork across cookies in one direction to make lines. Press tines of a fork across cookies in opposite direction to make a cross-hatch pattern.

Bake until edges of cookies turn golden, about 9 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. Yields 2 cookies per serving.

Notes

Use the recipe as a base for lime, tangerine or orange cookies: simply replace the juice and zest with the citrus fruit of your choice.

Dill Dressing

1 C Mayonnaise
1 C Buttermilk
1 Tbsp Dill
1 Tbsp Chives (dried)
1/4 - 1/2 Tsp Garlic Powder
1 Tsp Onion Powder

salt and pepper to taste

To use as dip, substitute sour cream for the buttermilk.

Cinnamon Rolls

 

Ingredients

dough

• 1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
• 1 tablespoon coarse kosher salt
• 1/2 cup (1 stick) unsalted butter
• 3 large eggs
• 4 1/2 cups (or more) unbleached all purpose flour
• 1/2 cup warm water (105°F to 115°F)
• 3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
• 2 tablespoons sugar

filling

• 1 1/3 cups (packed) golden brown sugar
• 2 1/2 tablespoons ground cinnamon
• 3 tablespoons unbleached all purpose flour
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature

glaze

• 2 cups powdered sugar
• 4 ounces cream cheese 
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 tablespoons (or more) whole milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon coarse kosher salt

Preparation

dough

• Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.
• Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.
• Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.
• Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile, make filling

• Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.
• Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24x16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).
• Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.

Meanwhile, make glaze

• Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.

Authentic Traditional Irish Soda Bread

4 C Unbleached Flour
1 tsp Baking Soda
1 tsp Salt
14 oz Buttermilk

Preheat oven to 425 degrees.  Grease a Dutch oven and place it in oven for about 15 minutes while you make the dough.
Sift flour, baking soda and salt together.  Slowly add the buttermilk a little at a time with a wooden spoon. 
Turn out on floured cutting board and knead a little (not too much).
Form the dough into a ball and flatten to a disc shape.  Dip knife in flour and make a large X on the top. 
Place in Dutch oven and cover with lid and bake for about 30 minutes. 
Remove the lid and bake an additional 15 minutes.

Zuppa Toscana

French or Italian Bread
Butter
Parmesan cheese
1 lb. or more Turkey Italian Sausage (Hot preferred, can use pork)
6 - 8 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, minced
Bacon Bits to taste (either a jar or just chop some bacon, can use turkey bacon)
2 cloves garlic minced
1/2 - 1Cup Kale chopped (I put mine in the freezer in a ziploc bag, let it freeze and crunch it up)
8 Cups Chicken Broth
1/2 - 1 Cup Half and Half
Cook sausage in a 300 degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices OR remove from casing and fry.
Boil potatoes in salted water and drain, do not overcook.
Place onions, potatoes, chicken broth and garlic in pot, and cook on medium heat.
Add sausage, bacon, salt, and pepper to taste, and simmer for 10 minutes. Turn to low heat, add kale and half and half. Heat through and serve.
 
Don't forget the garlic bread!!!

Vanilla Crispies

1 cup sugar

1 cup margarine or butter

1 egg

2 tsp vanilla

1/2 tsp baking soda

1/2 tsp cream of tartar

2 cups all-purpose or whole wheat flour

Mix sugar, margarine, egg and vanilla.  Stir in remaining ingredients.  Cover and refrigerate at least 1 hour.
Heat oven to 375 degrees.  Shape dough into 1-inch balls.  Place about 2 inches apart on ungreased cookie sheet.  Flatten with bottom of glass dipped in sugar.  Bake until light brown, 8 to 10 minutes.  Immediately remove from cookie sheet.  About 6 dozen cookies.     *If using self-rising flour, omit baking soda and cream of tartar.

Tortilla Soup

16 ounce can tomatoes
1 large onion, cut up
2 clove minced garlic 
4 tablespoons snipped cilantro
1/2 teaspoon sugar
6 to 8 cups chicken broth
2 lbs chicken breast cut up
1 or 2 chipotle peppers (and add some of the adobo sauce, these are very hot)

olives

shredded cheese
avocados (cut up)
tortilla strips (see below)

sour cream

Do not drain the tomatoes.  Blend tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired). Ladle soup over; serve immediately. Makes 8 or 10 servings.
To make your own tortilla strips, cut corn tortillas into strips and lay them on a baking sheet and drizzle with vegetable oil, corn oil or canola oil and toss.  Bake in a 400 degree oven for about 10 minutes or until crisp.  Sprinkle with salt if desired.

Toffee

1 cup unsalted butter

1 1/2 cups sugar

3 tablespoons light corn syrup

3 tablespoons water

2 cups almonds, toasted and cut into smaller pieces

12 ounces tempered semisweet chocolate

 

Butter a large sheet pan.  Cover work area with parchment paper. 

Melt the butter over low heat, remove and add sugar, sugar, corn syrup, and 3 tablespoons water. Cook, stirring constantly until 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds.  Pour into sheet pan.

Before the candy hardens turn onto parchment.  Blot any butter with a damp paper towel.  Let dry.

Spread half the chocolate over candy, and sprinkle with half of the remaining almonds.  Refrigerate until firm, about 15 minutes.

Break candy into pieces.  Store in an airtight container for about one week. 

 

Temper Chocolate:

In a double boiler, melt coarsely chopped chocolate over a pot of simmering water. The chocolate should register 115 to 120 degrees.

Remove top (turn off heat) and let cool, stirring occasionally until it is about 81-85 degrees, chocolate will begin to set around the edges. 

Return the top to the double boiler for a short time until it's about 88-90 degrees, no hotter.

Taco Soup

Taco Soup 2 pkgs taco seasoning 2 pounds hamburger or ground turkey 4 cans chili (turkey or other variety) 1 large can crushed or petite diced tomatoes A little bit of chipotle peppers minced with a little of the sauce Top with: chopped green onions sour cream Doritos or tortilla chips shredded cheddar cheese   Cook hamburger or ground turkey in skillet.  Combine all ingredients in crock pot.  Serve with grated cheese, green onions and sour cream.   Moms Perfect Taco Soup 1 jar (16 ounce) Spike's All Natural Santa Fe Packing Company Corn and Black Bean Salsa 1 can creamed corn 1 can corn 3 lb ground turkey 1 pkg taco bell taco seasoning 1 tsp chipotle pepper in sauce 1/2 large sweet onion 1 tbsp garlic minced 1 can black beans 1 large can petite diced tomatoes Top with: chopped green onions sour cream Doritos or tortilla chips shredded cheddar cheese Brown ground turkey and saute onions (no oil) and combine all ingredients in crock pot.

Sticky Buns

12 Rhodes Rolls [frozen]
1/2 cup nuts (optional)
1 Package Vanilla Pudding [not instant] Sprinkle over rolls
1 Cup Brown Sugar
1 Stick Butter, melted - Pour over all

Butter bundt pan, sprinkle nuts in bottom of pan.
Lay frozen roll dough on top of the nuts. 
Sprinkle dry pudding mix over the dough, then the brown sugar. 
Pour the melted butter over all. 
Place it in a cold oven over night.
Let sit overnight or several hours. 
Bake at 350 for 20 - 30 minutes or until golden. 
Cover with tented foil if they brown too quickly.
Let sit for 15 minutes before turning out of pan.

Spinach Artichoke Dip (Hot)

Ingredients

1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped

   1 (14 ounce) can artichoke hearts, drained and coarsely chopped

   4 ounces cream cheese, room temperature

1/2 cup sour cream

1/4 cup mayonnaise

    1 clove garlic, grated

1/2 teaspoon chili sauce (optional)

1/4 cup grated parmigiano reggiano (parmesan), grated

1/4 cup mozzarella, shredded

Directions

Mix everything and pour it into a baking dish.

Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned

golden brown on top, about 20-30 minutes.

Sparkling Butter Toffee Cookies

1 cup sugar

3/4 cup LAND O LAKES Butter, softened

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 cup English or almond toffee bits

Sugar

Heat oven to 350 degrees.  Combine sugar, butter, egg and vanilla in large mixer bowl.  Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).  Add flour, baking powder and baking soda; reduce speed to low.  Beat until well mixed (1 to 2 minutes). Stir in toffee bits by hand.  Shape dough into 1-inch balls.  Roll in sugar.  Place 2 inches apart onto ungreased cookie sheet.  Flatten each with bottom of glass to 1 1/2-inch circles.  (If glass sticks, dip glass in sugar.)  Bake for 9 to 11 minutes or until edges are just lightly browned.  (DO NOT OVER BAKE.)   Sprinkle with sugar while warm.  Cool completely.  

 

Cookies may also be flattened with a fork in a criss-cross pattern.

Yield: 5 dozen cookies

Southern Souffle

Jalapeno Cheese Grits Souffle (from Joel by way of Grant - but modified)

This makes enough to fill 2 9 x 9 pans. You can make half of the recipe if needed.

 

Albers or Jim Dandy Quik Grits (make enough for 10 servings)

1 stick butter

1 cup milk

6 eggs

1 lb pkg Mexican Velveeta or plain Velveeta (cubed)

2 tsp diced jalapenos  

1 7 oz. can Fire Roasted Diced Green Chiles (mild)

 

Preheat oven to 375 degrees.

 

Make grits according to package, add Velveeta, jalapenos, fire roasted chiles and butter.  Mix well and let cool for 30 minutes.  Beat eggs and milk together and then add grits to the mixture.  Bake for 45 minutes to one hour in two greased 9 x 9 pans.  Sprinkle the top with cheddar or mexican blend cheese.    

Soft Sugar Cookies

1 cup sour cream
2 cups sugar
1 cup shortening
4 eggs
1 teaspoon vanilla
6 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt 

Preheat oven to 350 degrees F.  Combine sour cream, sugar, shortening, eggs and vanilla. Mix well.  Slowly add the dry ingredients until everything is completely mixed together. Let the dough chill for about 15 minutes.  Form dough into small balls, or use fun cookie cutters.
Bake until LIGHT golden brown - no more than 10 minutes. When you take them out of the oven they may seem underdone, but they aren't. Just let them cool on the pan and you will find that they are perfectly soft and moist. If you prefer sugar cookies that are a little harder and more crumbly, bake them longer.

Snowballs (aka Russian Teacakes)

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Heat oven to 400 degrees.  Mix margarine, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.  Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.  Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.  Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.  

Snickerdoodles

1 cup butter or shortening 1 1/2 cups sugar 2 eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoons baking soda cinnamon and sugar mixed to taste Preheat oven to 400 degrees. Mix together butter and sugar until smooth, then add eggs, cream of tartar, and baking soda. Stir in flour until well mixed. Roll into balls about 1" in diameter and roll in cinnamon and sugar to coat. Place on ungreased cookie sheets and bake 8-10 minutes. Cookies are done when they are just barely browning.