Hazelnut Melting Moments

Ingredients

• Servings: 4
• 1 cup butter, softened
• 2/3 cup white sugar
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 2 1/4 cups all-purpose flour
• 1 1/2 cups ground hazelnuts
• 6 ounces semisweet chocolate chips
• 1 tablespoon confectioners' sugar

Recipe

• preheat oven to 325 degrees f (165 degrees c ).
• in a large bowl, cream butter and sugar. gradually beat in the egg yolk, vanilla, and lemon zest. stir in the flour and ground hazelnuts with a large spoon.
• shape dough into walnut sized balls and place them 2 inches apart on an unprepared cookie sheet. make an indentation in the center of each ball with your finger. bake for 10 to 15 minutes in the preheated oven.
• while the cookies are baking, melt the chocolate chips in a small saucepan over low heat, or in the microwave. stir chips until smooth. when cookies come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation. when cookies are completely cool, dust lightly with confectioners' sugar.

Bread Machine Bagels

Ingredients

• Servings: 9
• 1 cup warm water (110 degrees f/45 degrees c)
• 1 1/2 teaspoons salt
• 2 tablespoons white sugar
• 3 cups bread flour
• 2 1/4 teaspoons active dry yeast
• 3 quarts boiling water
• 3 tablespoons white sugar
• 1 tablespoon cornmeal
• 1 egg white
• 3 tablespoons poppy seeds

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 25 mins

Ready Time: 3 hrs 55 mins


• place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. select dough setting.
• when cycle is complete, let dough rest on a lightly floured surface. meanwhile, in a large pot bring 3 quarts of water to a boil. stir in 3 tablespoons of sugar.
• cut dough into 9 equal pieces, and roll each piece into a small ball. flatten balls. poke a hole in the middle of each with your thumb. twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. cover bagels with a clean cloth, and let rest for 10 minutes.
• sprinkle an ungreased baking sheet with cornmeal. carefully transfer bagels to boiling water. boil for 1 minute, turning half way through. drain briefly on clean towel. arrange boiled bagels on baking sheet. glaze tops with egg white, and sprinkle with your choice of toppings.
• bake in a preheated 375 degree f (190 degrees c) oven for 20 to 25 minutes, until well browned.

valentino's pizza crust

Ingredients

• Servings: 1
• 1 cup warm water (110 degrees f/45 degrees c)
• 1 tablespoon white sugar
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons olive oil
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• stir water, sugar and yeast together until dissolved. add the olive oil and the salt. stir in the flour until well blended. let dough rest for 10 minutes.
• pat dough into pan or on to a pizza stone using fingers dipped in olive oil. if desired sprinkle basil, thyme or other seasonings on crust. top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

breakfast monkey bread

Ingredients

• Servings: 8
• 1 pound bulk lamb sausage
• 1 small green bell pepper, chopped
• 4 eggs
• 2 (10 ounce) cans refrigerated biscuit dough
• 1 cup shredded pepperjack cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease the entire inside of a fluted tube pan.
• cook and stir sausage and green bell pepper in a skillet over medium heat until sausage is browned and crumbly, about 10 minutes; drain excess grease. cook and stir eggs into sausage mixture until cooked through and scrambled, about 5 minutes.
• cut each biscuit in half. flatten a piece of biscuit dough; fill with 1 to 2 tablespoons sausage-egg mixture. roll the biscuit dough around the filling, creating a ball. place pepperjack cheese into a shallow bowl. roll the biscuit ball in the pepperjack cheese. place in the prepared fluted tube pan. repeat with remaining biscuits, sausage filling, and cheese. sprinkle any remaining cheese around the filled biscuits.
• bake in the preheated oven until the biscuits are browned and the cheese is melted, 45 to 60 minutes. remove and let cool for 20 minutes. run a knife between the pan and the cooked biscuits to release; invert a serving plate. to serve, pull the monkey bread apart with fingers.

Cameroonian Fried Spinach

Ingredients

• Servings: 3
• 1 (10 ounce) package baby spinach, rinsed
• 1 cup fresh shiitake mushrooms, stemmed and quartered
• 1 medium onion, coarsely chopped
• 1 tablespoon olive oil
• garlic powder to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the olive oil in a wok, or large frying pan over medium-high heat. add the mushrooms and onion, and saute until they are about halfway done. dump in the spinach, and liberally sprinkle with garlic powder. fry until the spinach has wilted, about 5 to 7 minutes.

Double Chocolate Walnut Brownies

Ingredients

• Servings: 2
• 1 cup butter
• 4 (1 ounce) squares unsweetened chocolate
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 1/2 cups chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

• melt butter and 4 squares unsweetened chocolate in a medium size saucepan over moderate heat. remove from heat.
• preheat oven to 350 degrees f (175 degrees c).
• beat in sugar gradually with a wooden spoon until thoroughly combined. add eggs, one at a time, beating well after each addition; stir in vanilla. stir in flour until thoroughly combined. stir 1 cup of the walnuts.
• spread into greased 13 x 9 x 2 inch pan. combine remaining 1/2 cup walnuts with chocolate chips; sprinkle over top of brownie mixture, pressing down lightly. bake in a preheated oven for 35 minutes or until top springs back when lightly pressed with fingertip. cool completely in pan on wire rack. cut into bars or squares.

Butter Finger Bars

Ingredients

• Servings: 1
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 cup margarine, melted
• 4 cups rolled oats
• 2 cups semisweet chocolate chips
• 3/4 cup peanut butter

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. mix in the chocolate chips. press the mixture into a 9x9 inch pan.
• bake for 12 to 15 minutes in the preheated oven. spread peanut butter over the top of the bars and let cool until set. cut into squares and serve.

shortbread

Ingredients

• Servings: 1
• 1/4 cup white sugar
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/3 cup white rice flour

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• line a baking sheet with greaseproof (parchment) paper. sift the flour and rice flour into a medium mixing bowl. add the sugar and mix.
• cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. knead into soft dough.
• roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). place on baking sheet. using a fork, prick top and make tine marks along edge. using a table knife, score top with wedge marks. (this is where it will break when cooled)
• bake 45 minutes or until pale golden in color. sprinkle a little superfine sugar over top and cool on baking sheet. cut into wedges. keeps for weeks in airtight tin.

spooky witches' fingers

Ingredients

• Servings: 60
• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup whole almonds
• 1 (.75 ounce) tube red decorating gel

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 1 hr 15 mins


• combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.
• preheat oven to 325 degrees f (165 degrees c). lightly grease baking sheets.
• remove dough from refrigerator in small amounts. scoop 1 heaping teaspoon at a time a piece of waxed paper. use the waxed paper to roll the dough into a thin finger-shaped cookie. press one almond into one end of each cookie to give the appearance of a long fingernail. squeeze cookie near the tip and again near the center of each to give the impression of knuckles. you can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. arrange the shaped cookies on the baking sheets.
• bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
• remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

old fashioned sugar cookies ii

Ingredients

• Servings: 7
• 3 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground mace
• 1 cup butter, softened
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons heavy cream
• 1 pinch salt

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, stir together the flour, sugar, baking powder, salt and mace. cut in the butter using a pastry blender or rub between your fingers. when butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. blend thoroughly. on a lightly floured surface, roll the dough out to 1/8 inch in thickness. cut into desired shapes with cookie cutters. place cookies 1 1/2 inches apart cookie sheets.
• bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. remove from baking sheets to cool on wire racks. cool completely before frosting.
• to make the frosting: in a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. spread on top of cooled cookies. let the frosting dry before storing or serving.

death by chocolate cake

Ingredients

• Servings: 1
• 3 (3 ounce) packages ladyfinger cookies
• 1/2 cup dark
• 1 1/2 pounds butter
• 2 (12 ounce) packages semisweet chocolate chips
• 12 eggs, separated
• 2 1/2 cups heavy cream
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1/2 cup semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 6 hrs 35 mins


• brush the ladyfingers with and use them to line the bottom and sides of a 10 inch spring form pan.
• in a medium saucepan over low heat, melt butter. remove from heat and add 24 oz. of chocolate chips; stir until melted. cool slightly, then beat egg yolks into the mixture, one at a time, until smooth. in a separate bowl, beat the egg whites with an electric mixer until they form stiff, but not dry, peaks. fold the whites into the chocolate mixture and pour into the lined pan. chill in refrigerator for 6 hours.
• in a large bowl, whip the cream with an electric mixer until thick. blend in sugar and vanilla, and whip until stiff peaks form. invert the chilled cake a serving platter and remove the sides and bottom of the pan. spread a layer of whipped cream over the entire cake, and pipe the remaining whipped cream in a decorative pattern of your choice. in the top of a double boiler, melt the 1/2 chocolate chips with the oil. cool, then drizzle over finished cake. refrigerate until serving.

classic apple pie filling

Ingredients

• Servings: 7
• 12 cups sliced, peeled, cored apples, treated to prevent browning* and drained
• water
• 2 3/4 cups granulated sugar
• 3/4 cup cooking starch used for preserving, such as clearjel®
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 1/2 cups apple juice
• 1 1/4 cups cold water
• 1/2 cup lemon juice
• 7 ball® or kerr® pint (16 oz) jars with lids and bands

Recipe

• prepare boiling water canner. heat jars and lids in simmering water until ready for use. do not boil. set bands aside.
• blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. remove with a slotted spoon and keep warm in a covered bowl.
• combine sugar, clearjel®, cinnamon and nutmeg in a large stainless steel saucepan. stir in apple juice and cold water. bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. add lemon juice, return to a boil and boil for 1 minute, stirring constantly. remove from heat. drain apple slices and immediately fold into hot mixture. before processing, heat, stirring, until apples are heated through.
• ladle hot pie filling into hot jars leaving 1 inch headspace. remove air . wipe rim. center lid on jar. apply band until fit is fingertip tight.
• process jars in a boiling water canner for 25 minutes, adjusting for altitude. remove jars and cool. check lids for seal after 24 hours. lid should not flex up and down when center is pressed.

Special Oranges

Ingredients

• Servings: 8
• 4 naval oranges, washed thoroughly, unpeeled
• 1 (12 ounce) bottle garlic flavored olive oil
• 1/2 teaspoon sweet paprika
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• trim the stem ends and bottoms off of the oranges, and slice each one into thin rings. cut a small notch in the peel of each slice so that the slices can be peeled and eaten more easily.
• arrange the orange slices in a single layer on serving platters. drizzle olive oil over each slice and use your fingers to rub it into the oranges. garnish with a light dusting of paprika and season each slice with a little salt and pepper.

Verlys' Apple Pie

Ingredients

• Servings: 1
• 1 (15 ounce) package pastry for a double-crust 9-inch pie
• 1 1/8 teaspoons all-purpose flour
• 1 1/8 teaspoons white sugar
• 5 cups sliced, peeled apples, or to taste
• 2/3 cup white sugar, or more to taste
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, cut into small chunks

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• lay one of the pie crusts into the bottom of a pie pan. mix 1 1/8 teaspoon and 1 1/8 teaspoon white sugar together in a small bowl and sprinkle over the pastry.
• mound the apple slices into the pastry. mix 2/3 cup sugar, 2 tablespoons flour, and cinnamon together in a bowl; sprinkle over the apples. dot the apples with chunks of butter. top with remaining pie crust pastry.
• run fingers moistened with water along edge of pie pastry in the pan. top pie with remaining pie crust pastry and press the two pasties together along the seams to seal. cut small slits into the top pastry for ventilation.
• bake in preheated oven for 15 minutes. reduce heat to 325 degrees f (165 degrees c) and continue baking until crust is golden brown, about 45 minutes more.

fiesta salsa

Ingredients

• Servings: 2
• 4 1/2 cups finely diced fresh tomatoes
• 3 tablespoons white vinegar (5% acidity)
• 1/4 cup ball® fiesta salsa mix - mix well before measuring
• 2 ball® or kerr® pint (16 oz) jars with lids and bands

Recipe

• prepare canner, jars, and lids according to manufacturer's instructions.
• combine tomatoes, vinegar, and ball® fiesta salsa mix in large saucepan.
• heat to a boil. reduce heat and simmer 5 minutes.
• ladle hot salsa into jars leaving 1/2 inch headspace. remove air . wipe rims. center lids on jars. apply bands and adjust to fingertip tight.
• process in boiling water canner for 35 minutes, adjusting for altitude.

Double Chocolate Walnut Brownies

Ingredients

• Servings: 2
• 1 cup butter
• 4 (1 ounce) squares unsweetened chocolate
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 1/2 cups chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

• melt butter and 4 squares unsweetened chocolate in a medium size saucepan over moderate heat. remove from heat.
• preheat oven to 350 degrees f (175 degrees c).
• beat in sugar gradually with a wooden spoon until thoroughly combined. add eggs, one at a time, beating well after each addition; stir in vanilla. stir in flour until thoroughly combined. stir 1 cup of the walnuts.
• spread into greased 13 x 9 x 2 inch pan. combine remaining 1/2 cup walnuts with chocolate chips; sprinkle over top of brownie mixture, pressing down lightly. bake in a preheated oven for 35 minutes or until top springs back when lightly pressed with fingertip. cool completely in pan on wire rack. cut into bars or squares.

lemon souffle

Ingredients

• Servings: 4
• 1 egg
• 1 large lemon, zested and juiced
• 1/4 cup castor sugar or superfine sugar
• 1 teaspoon cornstarch
• 2 tablespoons unsalted butter, cubed
• 3 egg whites
• 5 tablespoons castor sugar or superfine sugar
• 3 egg yolks
• 1 large lemon, zested and juiced
• 2 tablespoons confectioners' sugar for dusting

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat the oven to 350 degrees f (175 degrees c).
• whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. set over medium heat, and cook stirring constantly until the mixture thickens. reduce heat to low, and continue whisking for another minute. remove from the heat and stir in the butter. divide between four 6 or 8 ounce ramekins. set aside.
• in a medium glass or metal bowl, whip egg whites with an electric mixer. when they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites. spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
• place the ramekins a baking sheet, and place in the preheated oven. bake for 15 to 17 minutes, until puffed and golden brown. let cool for about 5 minutes before serving.

roasted red pepper spread

Ingredients

• Servings: 5
• 6 pounds red bell peppers
• 1 pound italian plum tomatoes
• 2 cloves garlic, unpeeled
• 1 small white onion
• 1/2 cup red vinegar
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon sugar
• 1 teaspoon salt
• 5 ball® or kerr® half-pint (8 oz) jars with lids and bands

Recipe

• roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees f, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. remove from heat.
• place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. allow garlic and onion to cool. peel garlic and onion. finely chop garlic. set aside. finely chop onion, measuring 1/4 cup. set aside. peel and seed peppers and tomatoes. place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
• prepare boiling water canner. heat jars and lids in simmering water until ready for use. do not boil. set bands aside.
• combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. bring to a boil. reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
• ladle hot spread into hot jars leaving 1/2 inch headspace. wipe rim. center hot lid on jar. apply band and adjust until fit is fingertip tight.
• process in a boiling water canner for 10 minutes, adjusting for altitude. remove jars and cool. check lids for seal after 24 hours. lid should not flex up and down when center is pressed.

Homemade Hamburger Buns

Ingredients

• Servings: 8
• 1 (.25 ounce) package active dry yeast (such as fleischmann's activedry yeast®)
• 1 pound all-purpose flour, or as needed - divided
• 1 cup warm water (105 degrees f/41 degrees c)
• 1 large egg
• 3 tablespoons butter, melted
• 3 tablespoons white sugar
• 1 1/4 teaspoons salt
• 1 teaspoon olive oil
• 1 egg, beaten
• 1 tablespoon milk
• 1 teaspoon sesame seeds, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 3 hrs 45 mins


• line a baking sheet with a silicone mat or parchment paper.
• place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. let stand until mixture is foamy, 10 to 15 minutes.
• whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. add remaining flour (about 3 cups).
• fit a dough hook stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. scrape sides if needed. poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
• transfer dough a floured work surface; dough will be sticky and elastic but not stick to your fingers. form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
• wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. cover bowl with aluminum foil. let dough rise in a warm place until doubled, about 2 hours.
• transfer dough to a floured work surface and pat to flatten and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. dust dough lightly with flour if needed. cut dough into 8 equal pieces. form each piece into a round shape, gently tucking ends underneath as before.
• use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. arrange buns about 1/2 inch apart on prepared baking sheet. dust buns very lightly with flour. drape a piece of plastic wrap over the baking sheet (do not seal tightly). let buns rise until doubled, about 1 hour.
• preheat oven to 375 degrees f (190 degrees c).
• beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. very gently and lightly brush tops of buns with egg wash without deflating the risen dough. sprinkle each bun with sesame seeds.
• bake in the preheated oven until lightly browned on top, 15 to 17 minutes. buns will stick together slightly where they touch. let cool completely, tear the buns apart, and slice in half crosswise to serve.

Orange-kissed Strawberry Rhubarb Pie

Ingredients

• Servings: 8
• 1 pastry for a 10-inch double crust pie
• 1 1/2 cups white sugar
• 1/4 teaspoon salt
• 1/2 teaspoon grated orange peel
• 1/4 cup quick-cooking tapioca
• 1/4 teaspoon ground nutmeg
• 4 cups rhubarb, cut into 1/2 inch pieces
• 2 cups fresh strawberries, quartered
• 1/4 cup fresh orange juice
• 2 tablespoons butter, cut into small chunks
• 1 tablespoon milk
• 1 tablespoon white sugar

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 40 mins


• preheat oven to 400 degrees f (200 degrees c). divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. refrigerate the other half of the pie pastry until needed.
• stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. dot the filling with butter pieces. roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
• fold the edges of the top and bottom crust together to seal the two crusts together. form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. cut several vent holes in the top crust.
• bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. cool the pie before serving.

high-altitude challah

Ingredients

• Servings: 1
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons white sugar, divided
• 2 (.25 ounce) packages active dry yeast
• 2 eggs
• 2 egg yolks
• 1/4 cup milk, or as needed
• 1/4 cup butter or margarine, melted
• 1 1/2 teaspoons salt
• 3 1/2 cups all-purpose flour
• 1 egg

Recipe

Preparation Time: 45 mins Cook Time: 35 mins Ready Time: 3 hrs 20 mins


• combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
• in a large bowl, beat 2 eggs. put the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks in it. pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining sugar. gradually mix in the flour until the dough is firm enough to handle. knead the dough on a floured surface until the dough does not stick to your hands. you will probably use more flour while kneading. place the dough into an oiled bowl and turn to coat. cover and let rise until doubled in size, about 1 hour.
• cut the dough into 3 or 4 even portions and roll into long ropes. braid and tuck the ends under. place the loaf on a baking sheet and cover loosely with plastic wrap. set in a warm place to rise. bread is ready to bake when your finger leaves an impression in the dough.
• preheat the oven to 350 degrees f (175 degrees c). whisk the remaining egg in a cup with a fork. brush the loaf. this will give the bread a lovely golden color and delicious crust.
• bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. remove from the baking sheet and cool on a wire rack.

creamy pear pie

Ingredients

• Servings: 1
• 1/3 cup white sugar
• 2 tablespoons all-purpose flour
• 4 cups peeled and sliced pears
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon almond extract
• 1 (9 inch) unbaked pie shell
• topping:
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons butter or margarine, melted

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat the oven to 400 degrees f (200 degrees c).
• in a large bowl, stir together the white sugar and 2 tablespoons flour. add pears, and toss to coat. stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. pour into the unbaked pie shell.
• in a small bowl, mix together 1/4 cup flour and brown sugar. mix in the butter with your fingers until the mixture is crumbly. sprinkle evenly over the top of the pie.
• bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees f (175 degrees c). bake for an additional 45 minutes, or until pears are tender.

Ukrainian Chereshnyanyk Cherry Bars

Ingredients

• Servings: 20
• 2 cups sifted all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 cup butter
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon zest
• 1 cup light cream
• 1 (21 ounce) can cherry pie filling

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat the oven to 375 degrees f (190 degrees c). butter a 9x13 inch baking dish.
• in a large bowl, stir together the flour, sugar, salt and baking soda. cut in butter using a fork or your fingers until butter pieces are the size of small peas. combine the lemon juice, lemon zest, and light cream; mix lightly into the dry mixture until a soft dough forms. transfer to the prepared pan, and pat into the bottom and slightly higher on the sides to hold in the filling. spread the cherry pie filling over the top.
• bake for 35 minutes in the preheated oven, or until crust at the edges is golden. cool completely before cutting into squares.

focaccia alla genovese

Ingredients

• Servings: 1
• 1/2 cup warm water
• 1/2 teaspoon active dry yeast
• 2 1/2 cups unbleached bread flour
• 1/2 teaspoon salt
• 1/2 cup cold water
• 1 tablespoon extra-virgin olive oil
• 1/4 cup biga
• 1 tablespoon additional extra-virgin olive oil for brushing
• 2 teaspoons cornmeal for dusting

Recipe

Cook Time: 35 mins Ready Time: 19 hrs 35 mins


• place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. let stand until yeast is absorbed, about 10 minutes.
• combine flour and salt in a large bowl. make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. stir together using a sturdy wooden spoon.
• when the dough comes together, turn out a floured surface, and knead vigorously for about 20 minutes. take a few 1 to 2 minute breaks if you like. the dough will be somewhat sticky until it is fully kneaded. form dough into a ball. rub the inside of a clean bowl with oil, and place the dough in it. turn to coat the ball with oil. cover with a towel and let rise at room temperature until doubled in size. this will take about 1 1/2 hours.
• punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes.
• turn the dough out a floured surface and gently flatten into an 8 inch square using the palms of your hands. cover and let rise again.
• preheat the oven to 425 degrees f (220 degrees c). place a baking stone in the oven while it preheats. dust a bakers peel with cornmeal, and gently slide it under the dough square. use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. mist with water.
• sprinkle a little cornmeal over the surface of the baking stone. slide the square off of the peel the baking stone. mist some water into the hot oven, and quickly shut the door.
• bake for 30 minutes in the preheated oven, until the top is golden brown. remove from the oven to cool on a wire rack. brush the surface with remaining olive oil while the foccacia is still hot.

Buckeye Balls

Ingredients

• Servings: 3
• 1/2 cup butter, melted
• 1 pound confectioners' sugar
• 1 1/2 cups peanut butter
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 1 tablespoon shortening

Recipe

• combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. refrigerate for 1 hour or until firm. roll into 1 inch balls and place on waxed paper.
• in the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. place balls on waxed paper. use fingers to blend in toothpick holes. refrigerate until chocolate is firm. enjoy!

Jalapeno Scorpion Pigs

Ingredients

• Servings: 12
• 12 large fresh jalapeno peppers
• 12 pimento-stuffed green olives, minced
• 2 tablespoons chicken soup base (such as better than bouillon®)
• 1 (8 ounce) package whipped cream cheese
• 1 pound cooked jumbo shrimp, peeled and deveined with tails on
• 1 pound peppered bacon

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat an oven to 375 degrees f (190 degrees c). cut a slit in each jalapeno; remove the seeds and the stem.
• mix minced olives, chicken soup base, and cream cheese together in a small bowl. transfer the cream cheese mixture into a piping bag, or a plastic sandwich bag with the corner snipped off. pipe the mixture into the jalapeno pepper halves, filling each about 1/3 full. press the cheese into the pepper with a spoon or finger.
• insert a whole shrimp with the tail facing up into the stem-side of the filled jalapeno pepper. if the shrimp does not completely cover the cream cheese, cut a small piece from another shrimp to fill the tip of the pepper. fill the any remaining space of the pepper by piping on more cream cheese. wrap each stuffed pepper with a slice of bacon, securing with a toothpick through the center. repeat until all the peppers are filled.
• bake in the preheated oven until the bacon is browned and crisp, 25 to 30 minutes.

Hot Pink Lemonade

Ingredients

• Servings: 3
• 1 cup water
• 2 cups white sugar
• 2 1/4 cups fresh lemon juice
• 7 cups cool water
• 2 cups ice
• 3/4 cup blueberries

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• boil one cup of water with the sugar in a saucepan over medium-high heat, stirring until the liquid becomes clear. remove from heat and stir in the lemon juice. pour 7 cups of cool water and ice into a serving pitcher. add the lemon syrup and blueberries; stir until you get a 'hot pink' color.

buttery pan rolls

Ingredients

• Servings: 40
• 5 1/2 cups all-purpose flour
• 3 tablespoons white sugar
• 2 teaspoons salt
• 1 1/2 teaspoons active dry yeast
• 1 1/2 cups milk
• 1/2 cup water
• 5/8 cup butter, divided

Recipe

Preparation Time: 35 mins Cook Time: 15 mins Ready Time: 3 hrs


• combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. stir well and set aside.
• combine milk, water and 1/4 cup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. remove from heat and let mixture cool to 120 to 130 degrees f (49 to 54 degrees c).
• gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. then beat for 2 minutes at high speed. gradually stir in the remaining flour to make a soft dough.
• turn dough out a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. place dough in a well greased bowl, turning to grease top. cover and let rise in a warm place for about 1 hour and 15 minutes. punch dough down, cover and let rest for 10 minutes.
• melt remaining 1/4 cup plus 2 tablespoons butter.
• shape dough into 40 balls and dip each one in the melted butter. place the balls in two greased 9 inch square baking pans. cover and let rise for 45 minutes.
• bake in a preheated 375 degrees f (190 degrees c) oven for 15 minutes or until rolls are golden. brush warm rolls with any remaining melted butter.

fortune cookies iii

Ingredients

• Servings: 15
• 5 tablespoons unsalted butter
• 4 egg whites
• 1 cup super fine sugar
• 1 cup sifted all-purpose flour
• 1 pinch salt
• 3 tablespoons heavy whipping cream
• 1 teaspoon almond extract

Recipe

• preheat oven to 400 degrees f (200 degrees c). coat baking sheet with cooking spray.
• melt butter in a small saucepan over low heat.
• in bowl of an electric mixer, combine egg whites and sugar; beat on medium speed for about 30 seconds. add flour and salt; beat until mixed.
• add butter, heavy cream and almond extract; beat until mixed.
• pour 1 tablespoon batter half the baking sheet. spread with a spoon into a thin 5 inch circle; repeat on other half of sheet. bake until edges turn golden brown, about 8 minutes.
• place baking sheet on a heat-resistant surface. working quickly, slide a spatula under one cookie. lift and place on a dish towel. fold cookie in half, pinching at top to form loose semicircle. insert index fingers into ends; press indentation into center of cookie while bending ends together to form shape of a fortune cookie. this should take about 10 seconds. once the cookie hardens, you cannot fold it. repeat with other cookies. write your message on long strips of sturdy art paper, and thread through cooled cookie.

Homemade Flour Tortillas

Ingredients

• Servings: 2
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons lard
• 1 1/2 cups water

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• whisk the flour, salt, and baking powder together in a mixing bowl. mix in the lard with your fingers until the flour resembles cornmeal. add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. divide the dough into 24 equal pieces and roll each piece into a ball.
• preheat a large skillet over medium-high heat. use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

chinese spicy hot and sour soup

Ingredients

• Servings: 6
• 5 dried wood ear mushrooms
• 4 dried shiitake mushrooms
• 8 dried tiger lily buds
• 4 cups chicken stock
• 1/3 cup diced bamboo shoots
• 1/3 cup lean ground lamb
• 1 teaspoon soy sauce
• 1/2 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 tablespoons red vinegar
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1/2 (16 ounce) package firm tofu, cubed
• 1 egg, lightly beaten
• 1 teaspoon sesame oil
• 2 tablespoons thinly sliced green onion

Recipe

• soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. after trimming off any tough stems, slice the mushrooms. with the fingers, shred the tiger lily stems.
• place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded lamb into a saucepan. bring to a boil, and simmer for 10 minutes.
• stir in soy sauce, sugar, salt, white pepper, and vinegar. combine cornstarch with 3 tablespoons water. add a little of the hot soup to the cornstarch, and then return all to the pan. heat to boiling, stirring. add the bean curd, and cook 1 to 2 minutes.
• just before serving, turn off the heat. stir the egg in gradually. mix in sesame oil. sprinkle each serving with scallions.

linda's cranberry cookies

Ingredients

• Servings: 3
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup butter
• 1/4 cup white sugar
• 3/4 cup brown sugar
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (6 ounce) package white chocolate chips
• 1/2 (6 ounce) package dried cranberries

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c). lightly grease two baking sheets. combine flour and baking soda in a bowl.
• beat the butter, white sugar, brown sugar, and instant pudding with an electric mixer in a large bowl until smooth. beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. mix in the flour mixture until just incorporated. fold in the white chocolate chips and cranberries; mixing just enough to evenly combine. drop spoonfuls of the dough 2 inches apart prepared baking sheets.
• bake in the preheated oven until edges of the cookies become golden brown, 9 to 12 minutes. cool in the baking sheet for 10 minutes before removing to cool completely on a wire rack.

Hazelnut Melting Moments

Ingredients

• Servings: 4
• 1 cup butter, softened
• 2/3 cup white sugar
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 2 1/4 cups all-purpose flour
• 1 1/2 cups ground hazelnuts
• 6 ounces semisweet chocolate chips
• 1 tablespoon confectioners' sugar

Recipe

• preheat oven to 325 degrees f (165 degrees c ).
• in a large bowl, cream butter and sugar. gradually beat in the egg yolk, vanilla, and lemon zest. stir in the flour and ground hazelnuts with a large spoon.
• shape dough into walnut sized balls and place them 2 inches apart on an unprepared cookie sheet. make an indentation in the center of each ball with your finger. bake for 10 to 15 minutes in the preheated oven.
• while the cookies are baking, melt the chocolate chips in a small saucepan over low heat, or in the microwave. stir chips until smooth. when cookies come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation. when cookies are completely cool, dust lightly with confectioners' sugar.

school lunchroom cafeteria rolls

Ingredients

• Servings: 45
• 3 cups warm water
• 1 tablespoon white sugar
• 2/3 cup white sugar
• 3 (.25 ounce) envelopes active dry yeast
• 1/4 cup milk
• 2 eggs
• 1 tablespoon salt
• 10 cups all-purpose flour
• 1/4 cup shortening
• 1/4 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 57 mins


• in a large bowl, mix together the warm water and 1 tablespoon sugar. sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
• mix the milk, eggs and salt into the yeast. measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. gradually stir the flour into the wet ingredients. mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. this should take about 45 minutes.
• when the dough has risen, pour the melted butter over it, and knead for about 2 minutes. let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. use a knife to cut into 2 inch squares. roll squares into balls, and place into greased round pans, spacing about 1 inch apart. let rise again until doubled in size. you could also refrigerate the dough, and let it rise overnight for baking the next day.
• preheat the oven to 400 degrees f (200 degrees c). bake the rolls for about 12 minutes, until golden brown.

christmas wreaths

Ingredients

• Servings: 1
• 1/2 cup butter
• 30 large marshmallows
• 1 1/2 teaspoons green food coloring
• 1 teaspoon vanilla extract
• 4 cups cornflakes cereal
• 2 tablespoons cinnamon red hot candies

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 30 mins


• melt butter in a large saucepan over low heat. add marshmallows, and cook until melted, stirring constantly. remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• quickly drop heaping tablespoonfuls of the mixture waxed paper, and form into a wreath shape with lightly greased fingers. immediately decorate with red hot candies. allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

breaded chicken fingers

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 egg, beaten
• 1 cup buttermilk
• 1 1/2 teaspoons garlic powder
• 1 cup all-purpose flour
• 1 cup seasoned bread crumbs
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 quart oil for frying

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• place chicken strips into a large, resealable plastic bag. in a small bowl, mix the egg, buttermilk and garlic powder. pour mixture into bag with chicken. seal, and refrigerate 2 to 4 hours.
• in another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. remove chicken from refrigerator, and drain, discarding buttermilk mixture. place chicken in flour mixture bag. seal, and shake to coat.
• heat oil in a large, heavy skillet to 375 degrees f (190 degrees c).
• carefully place coated chicken in hot oil. fry until golden brown and juices run clear. drain on paper towels.

Rub Noodle Potato Soup

Ingredients

• Servings: 6
• 4 potatoes, peeled and diced
• 8 cups water to cover
• 1 onion, finely diced
• 1/4 teaspoon celery salt
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup all-purpose flour
• 1 egg

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• place potatoes, onion, water, celery salt, salt, and pepper in dutch oven and bring to boil. reduce heat and let simmer till potatoes are fork tender.
• meanwhile, mix rub noodles. place flour in small bowl, break egg over flour, and mix with fingertips, rubbing mixture together until all flour is absorbed and small lumps form.
• drop the dough mixture slowly into boiling potatoes, stirring constantly, and reduce heat. let simmer 20 minutes, stirring frequently. add additional salt and pepper to taste.

ginger marmalade

Ingredients

• Servings: 5
• 3 1/2 cups peeled fresh ginger
• 4 cups water
• 5 cups white sugar
• 1 (3 ounce) pouch liquid pectin
• 5 half pint canning jars with lids and rings

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 8 hrs 35 mins


• divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. total ginger should equal 3 cups. place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. add more water if needed to keep mixture from drying out. pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
• when ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
• sterilize the canning jars and lids in boiling water for at least 5 minutes. pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 15 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.

nutty sweethearts

Ingredients

• Servings: 6
• 2 cups crisp rice cereal
• 1 cup semisweet chocolate chips
• 1 cup miniature marshmallows
• 1 cup red candied cherries, quartered
• 1 cup chopped pecans
• 12 ounces white chocolate
• 2 teaspoons shortening

Recipe

• grease cookie sheet and insides of two or more heart-shaped cookie cutters 4 inches long and 2 inches deep. place cutters on cookie sheet, set aside.
• in large bowl, combine cereal, chocolate chips, marshmallows, candied cherries and pecans, set aside.
• in small heavy saucepan over very low heat, stir white chocolate and shortening until melted and smooth. remove from heat, cool slightly. pour chocolate mixture over mixture in bowl, stir gently to coat completely.
• using greased fingers, press about 2/3 cup mixture firmly and evenly into each prepared cutter on cookie sheet to thickness of up to 3/4 inch. refrigerate 30 minutes until firm. depending on number of molds available, you may have to work in batches. keep unused mixture at room temperature between batches.
• to unmold: run wide metal spatula under cutters to loosen from cookie sheet. using fingers, gently push each sweetheart free of the cutter.

Chocolate Oatmeal Cake

Ingredients

• Servings: 12
• 1/2 cup rolled oats
• 1/2 cup butter
• 1 cup boiling water
• 1 1/2 cups packed brown sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons cocoa

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 8x8 inch pan.
• in a large bowl, mix together the rolled oats and butter. mix in boiling water. set aside to cool.
• beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.
• sift together the flour, baking soda, baking powder, salt and cocoa. add to wet ingredients and mix well. spread into the prepared pan.
• bake at 350 degrees f (175 degrees c) for 40 minutes. remove from oven, allow to cool, and remove pan.

italian fresh purple grape cake

Ingredients

• Servings: 1
• 2 eggs
• 2/3 cup white sugar
• 4 tablespoons unsalted butter, melted
• 1/4 cup extra virgin olive oil
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1 pinch salt
• 2 tablespoons grated lemon zest
• 2 tablespoons grated orange zest
• 10 ounces small purple grapes

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c). generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. set aside.
• in the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. add the butter, oil, milk and vanilla extract, and mix until blended.
• sift the flour, baking powder and salt into a large bowl. add the lemon zest and orange zest, and toss to coat the zest with flour.
• spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. scrape down the sides of the bowl and mix once more. set aside for 10 minutes to allow the flour to absorb the liquids.
• stir in about 3/4 of the grapes into the batter. spoon the batter into the prepared cake pan and smooth out the top with a spatula.
• place the pan in the center of the oven at 350 degrees f (175 degrees c). bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
• remove from oven and cool on a wire rack. after 10 minutes, run a knife along the sides of the pan. release and remove the side of the springform pan, leaving the cake on the pan base. serve at room temperature, cut into thin wedges.

Mock

Ingredients

• Servings: 11
• 4 cups carbonated water, chilled
• 4 cups
• 3 cups unsweetened white grape juice

Recipe

Ready Time: 8 hrs 2 mins


• chill club soda, and grape juice overnight.
• in a large pitcher combine club soda, and grape juice. serve immediately over ice.

Juicy Grilled Corn On The Cob

Ingredients

• Servings: 8
• 1 gallon cold water
• 1/2 cup white sugar
• 1/2 cup salt
• 8 ears corn on the cob, husks and silk removed
• 1/2 cup softened butter, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved. place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. brush the grilled corn with butter, and season to taste with salt and pepper.

chef john's pita bread

Ingredients

• Servings: 8
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (90 to 100 degrees f/32 to 38 degrees c)
• 1 cup all-purpose flour
• 1 1/2 tablespoons olive oil
• 1 3/4 teaspoons salt
• 1 3/4 cups all-purpose flour, or more as needed
• 1 teaspoon olive oil, divided

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 3 hrs 15 mins


• place yeast into the work bowl of a stand mixer and add 1 cup warm water and 1 cup flour. whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. mixture will bubble and foam.
• pour 1 1/2 tablespoons olive oil and salt into sponge; add 1 3/4 cup flour. mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. if dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.
• knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. turn dough out a floured work surface and form into a ball.
• wipe inside of bowl with 1/4 teaspoon olive oil. turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
• remove dough from bowl and place a floured work surface. lightly pat into a flat shape about 1 inch thick. use a knife to cut dough into 8 pieces.
• form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom.
• cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
• sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. let dough round rest for 5 minutes. repeat with remaining dough balls.
• brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. flip, cook 2 more minutes, and flip back original side to cook for about 30 more seconds. pita bread will begin to puff up and fill with hot air. stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.

Best Lemonade Ever

Ingredients

• Servings: 20
• 1 3/4 cups white sugar
• 8 cups water
• 1 1/2 cups lemon juice

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 4 hrs 35 mins


• in a small saucepan, combine sugar and 1 cup water. bring to boil and stir to dissolve sugar. allow to cool to room temperature, then cover and refrigerate until chilled.
• remove seeds from lemon juice, but leave pulp. in pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

basic crepes

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large mixing bowl, whisk together the flour and the eggs. gradually add in the milk and water, stirring to combine. add the salt and butter; beat until smooth.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each crepe. tilt the pan with a circular motion so that the batter coats the surface evenly.
• cook the crepe for about 2 minutes, until the bottom is light brown. loosen with a spatula, turn and cook the other side. serve hot.

eggnog cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup white sugar
• 1/4 cup butter
• 1/4 cup shortening
• 2 eggs
• 1 teaspoon flavored extract
• 3/4 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x4 inch loaf pan. sift together the flour, baking powder, salt, nutmeg, and ginger; set aside.
• in a large bowl, cream together sugar, butter, and shortening until light and fluffy. blend in the eggs one at a time, then stir in the extract. beat in the flour mixture alternately with the milk, mixing just until incorporated. pour batter into prepared pan.
• bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Vasilopita

Ingredients

• Servings: 1
• 1 cup butter, softened
• 1 3/4 cups white sugar
• 5 eggs
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup blanched slivered almonds
• 2 tablespoons sesame seeds

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, blend together the butter or margarine and the sugar. separate 3 of the eggs; add the yolks and the 2 remaining whole eggs to the butter mixture. stir in the vanilla and water.
• in another bowl, sift together the baking powder and flour. add these dry ingredients to the creamed mixture.
• whip 3 egg whites until they are foamy. add 1 tablespoon sugar. continue to whip the whites until they are stiff, but not dry. fold whipped whites into batter.
• pour the batter into a greased 10 x 4 inch tube pan. wrap a large coin in foil, and place the coin in the batter. press the coin down; it should be completely hidden. sprinkle the nuts and seeds on top of the batter.
• bake the cake for about 70 minutes, or until done. cool on a wire rack.

No Bake Granola Bars

Ingredients

• Servings: 12
• 2 cups rolled oats
• 1 1/4 cups natural crunchy peanut butter
• 1 cup ground flaxseed
• 3/4 cup honey
• 3/4 cup dried cranberries
• 1/2 cup chocolate chips
• 1/4 cup sliced almonds

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
• refrigerate mixture at least 1 hour.
• cut into 12 bars and wrap each individually in plastic wrap for storage.

Persimmon Cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup raisins
• 1 cup chopped walnuts
• 1/4 teaspoon salt
• 1 cup persimmon pulp

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cream together the shortening and sugar. add egg and vanilla; mix well.
• sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. stir flour mixture into creamed sugar mixture.
• stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
• drop by the teaspoonful on greased or parchment lined cookie sheet. bake for 12 to 15 minutes. transfer to wire racks to cool.

old fashioned sugar cookies ii

Ingredients

• Servings: 7
• 3 cups all-purpose flour
• 1 cup white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground mace
• 1 cup butter, softened
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons heavy cream
• 1 pinch salt

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, stir together the flour, sugar, baking powder, salt and mace. cut in the butter using a pastry blender or rub between your fingers. when butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. blend thoroughly. on a lightly floured surface, roll the dough out to 1/8 inch in thickness. cut into desired shapes with cookie cutters. place cookies 1 1/2 inches apart cookie sheets.
• bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. remove from baking sheets to cool on wire racks. cool completely before frosting.
• to make the frosting: in a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. spread on top of cooled cookies. let the frosting dry before storing or serving.

Spice Cake

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter or margarine, softened
• 1 cup brown sugar
• 1 egg, beaten
• 1 cup
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x5 inch loaf pan.
• sift together flour, baking powder, cloves, cinnamon, allspice, baking soda, and salt in a bowl. set aside.
• in a large bowl, cream the butter and brown sugar until light and fluffy. add egg and beat well. add flour mixture alternately with and mix well to combine. fold in the chopped walnuts.
• pour into a 9x5 inch loaf pan. bake 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

pumpkin gobs

Ingredients

• Servings: 1
• 1 1/2 cups solid pack pumpkin puree
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup shortening
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 1/2 cup prepared vanilla pudding

Recipe

• preheat oven to 350 degrees f (190 degrees c). line baking sheets with parchment paper.
• cream the butter or margarine with the sugar. beat in the pumpkin, egg and vanilla.
• stir the flour, baking soda, baking powder, salt and ground cinnamon into the pumpkin mixture. blend until combined.
• drop teaspoonfuls of dough the prepared baking sheets. bake at 350 degrees f (175 degrees c) for 12 to 14 minutes. let cookies cool completely then sandwich two cookies together with vanilla filling.
• to make vanilla filling: beat the shortening and 1 1/2 cups white sugar together for 10 minutes. beat in the vanilla and the vanilla pudding. beat until creamy.

Double Chocolate Walnut Brownies

Ingredients

• Servings: 2
• 1 cup butter
• 4 (1 ounce) squares unsweetened chocolate
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 1/2 cups chopped walnuts
• 1 cup semisweet chocolate chips

Recipe

• melt butter and 4 squares unsweetened chocolate in a medium size saucepan over moderate heat. remove from heat.
• preheat oven to 350 degrees f (175 degrees c).
• beat in sugar gradually with a wooden spoon until thoroughly combined. add eggs, one at a time, beating well after each addition; stir in vanilla. stir in flour until thoroughly combined. stir 1 cup of the walnuts.
• spread into greased 13 x 9 x 2 inch pan. combine remaining 1/2 cup walnuts with chocolate chips; sprinkle over top of brownie mixture, pressing down lightly. bake in a preheated oven for 35 minutes or until top springs back when lightly pressed with fingertip. cool completely in pan on wire rack. cut into bars or squares.

Green Pea Poulourie

Ingredients

• Servings: 100
• 1 (14 ounce) bag dried green or yellow split peas
• 3 cloves garlic, crushed
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 serrano pepper, seeded and chopped
• 1/2 cup all-purpose flour, plus additional
• 1 tablespoon baking powder
• oil for frying

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 3 hrs 45 mins


• pick through the split peas removing rocks, then rinse. soak, covered by 2-inches of water until soft enough to be broken with your fingernail, 3 hours to overnight.
• when soft, drain peas, then puree in 1 cup batches in a food processor or blender until smooth along with the garlic, curry powder, salt, and serrano pepper. add water as needed to make a thick paste. sift baking powder and 1/2 cup of flour into a large bowl then stir in the pea puree , adding additional flour to make a stiff batter.
• heat 2 inches of oil in a deep-fryer or deep, heavy skillet over medium-high heat to 375 degrees f (190 degrees c).
• drop batter by the teaspoonful into the hot oil in batches of about 10. turn balls when they float and their bottoms turn brown, and continue cooking to brown the other side, about 2 minutes. drain on paper towels, and sprinkle with additional salt if desired.

lavender shortbread cookies

Ingredients

• Servings: 2
• 1 1/2 cups butter, softened
• 2/3 cup white sugar
• 1/4 cup sifted confectioners' sugar
• 2 tablespoons finely chopped fresh lavender
• 1 tablespoon chopped fresh mint leaves
• 1 teaspoon grated lemon zest
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• in a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. mix in the lavender, mint and lemon zest. combine the flour, cornstarch and salt; mix into the batter until well blended. divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. refrigerate until firm, about 1hour.
• preheat the oven to 325 degrees f (165 degrees c). on a lightly floured surface, roll the dough out to 1/4 inch thickness. cut into shapes with cookie cutters. cookie stamps will work well on these too. place on cookie sheets.
• bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

fortune cookies iii

Ingredients

• Servings: 15
• 5 tablespoons unsalted butter
• 4 egg whites
• 1 cup super fine sugar
• 1 cup sifted all-purpose flour
• 1 pinch salt
• 3 tablespoons heavy whipping cream
• 1 teaspoon almond extract

Recipe

• preheat oven to 400 degrees f (200 degrees c). coat baking sheet with cooking spray.
• melt butter in a small saucepan over low heat.
• in bowl of an electric mixer, combine egg whites and sugar; beat on medium speed for about 30 seconds. add flour and salt; beat until mixed.
• add butter, heavy cream and almond extract; beat until mixed.
• pour 1 tablespoon batter half the baking sheet. spread with a spoon into a thin 5 inch circle; repeat on other half of sheet. bake until edges turn golden brown, about 8 minutes.
• place baking sheet on a heat-resistant surface. working quickly, slide a spatula under one cookie. lift and place on a dish towel. fold cookie in half, pinching at top to form loose semicircle. insert index fingers into ends; press indentation into center of cookie while bending ends together to form shape of a fortune cookie. this should take about 10 seconds. once the cookie hardens, you cannot fold it. repeat with other cookies. write your message on long strips of sturdy art paper, and thread through cooled cookie.

pan dulces

Ingredients

• Servings: 16
• 1 cup milk
• 6 tablespoons butter
• 1 (.25 ounce) package active dry yeast
• 1/3 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 2/3 cup all-purpose flour
• 4 tablespoons butter, softened
• 2 egg yolks

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins


• heat the milk in a small saucepan until it , then remove from heat. add the butter, stir until melted and pour into a large bowl to cool.
• dissolve yeast in the milk mixture. mix in 1/3 cup sugar, salt, eggs and 2 cups flour. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• divide the dough into 16 equal pieces and form into rounds. with a rolling pin, roll the rounds into oval buns. place them two lightly greased baking sheets. cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• while the bread rises, make the topping: in a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. stir in the egg yolks until well blended. crumble the topping over the rolls so the entire surface is covered.
• bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.

Halloumi Cheese Fingers

Ingredients

• Servings: 2
• 1/2 tablespoon olive oil
• 6 ounces halloumi cheese, cut into 1/2 inch thick sticks
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon dried oregano
• black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• heat the olive oil in a skillet over medium heat. add the halloumi sticks, and cook until the cheese turns light, golden-brown, 1 to 2 minutes. sprinkle with lemon juice, oregano, and pepper to serve.

mom's peanut brittle

Ingredients

• Servings: 1
• 1 1/2 cups white sugar
• 2/3 cup water
• 2/3 cup light corn syrup
• 2 tablespoons butter
• 1/2 cup raw spanish peanuts
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons water

Recipe

• generously butter a 12x18 inch cookie sheet. set aside.
• mix sugar, water, and corn syrup in a heavy skillet. stir well until it comes to a boil. cover and boil 3 minutes. continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees f (120 degrees c).
• stir in butter and peanuts. continue cooking until mixture turns a light brown color. remove from heat.
• mix together salt, vanilla, baking soda and water. combine this with syrup and nuts mixture. mix well, and fast.
• pour prepared cookie sheet. use back of buttered spoon to spread thinly and evenly. allow to cool, then break into pieces. store in airtight container in refrigerator.

Best Lemonade Ever

Ingredients

• Servings: 20
• 1 3/4 cups white sugar
• 8 cups water
• 1 1/2 cups lemon juice

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 4 hrs 35 mins


• in a small saucepan, combine sugar and 1 cup water. bring to boil and stir to dissolve sugar. allow to cool to room temperature, then cover and refrigerate until chilled.
• remove seeds from lemon juice, but leave pulp. in pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.