Brunner Yeast Rolls

Ingrediants:
1/3 cup Sugar
1 1/2 tsp Salt
2 Packets Yeast
4 1/2 - 5 1/2 cups Flour
1 cup Milk
1/4 cup Butter
2 eggs

Directions:

Combine flour, sugar, and yeast in food processor. Melt butter. Combine butter, milk, and eggs. Add the wet ingrediants to the dry in a food processor. Add salt. Once ingrediants are combined, kneed on lightly floured surface for 5-10 minutes.

Place dough into a greased bowl and let proof for 1 hr.

Once dough has doubled in size punch down and roll on lightly floured surface into 12 knots.

Allow knot rolls to proof for 20 minutes until risen.

Preheat oven to 400 degrees.

Bake rolls for 10 minutes until lightly golden.

Pumpkin 'n Spice Cinnamon Rolls

Ingrediants:

Rolls:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
3 3/4 cups all-purpose flour, divided
1/2 cup pumpkin, room temperature
1/2 cup milk, room temperature
1/4 cup butter, melted and slightly cooled
2 tablespoon granulated sugar
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
Nonstick Cooking spray

Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 heaping teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1/4 cup hot water
1/4 teaspoon vanilla extract

Directions:
To prepare the buns, dissolve yeast in warm water in a large mixing bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 3 cups flour, pumpkin, milk, butter, sugar, salt, and spices; beat with a mixer at medium speed until smooth. If using a Kitchenaid, knead with a dough hook until smooth and elastic (about 10 minutes); while kneading, add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Otherwise, knead by hand on a lightly floured surface.

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place , free from drafts for approximately 1 hour or until doubled in size. Press two fingers into the dough. If an indentation remains, the dough has risen enough.

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and 1 1/2 teaspoons cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray.
Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.Bake the rolls at 375° for 20-25 minutes or until golden brown.

Cool for 15 minutes in pan on a wire rack.To prepare the glaze, combine the powdered sugar, vanilla extract and 1 tablespoon of water in a small bowl, stirring with a whisk. Add water 1 tablespoon at a time, whisking in between until smooth. Drizzle glaze over buns. Serve warm.

Zucchini Chili

Ingredients

4 poblano peppers
1/4 cup extra-virgin olive oil
1 1/2 pounds firm small to medium-size zucchini, chopped into small dice
2 onions, chopped into small dice
3 to 4 cloves garlic, chopped
1 red or green hot chile pepper, chopped or thinly sliced
1 tablespoon cumin, palmful
1 tablespoon coriander, palmful
A few sprigs fresh thyme, chopped
1 teaspoon dried oregano or marjoram, 1/3 palmful
1/4 cup tomato paste
1 (12-ounce) bottle beer (recommended: Negra Modela)
1 (15-ounce) can black beans
2 cups chicken or vegetable stock
1 tablespoon butter
1 cup long grain white or light brown rice
2 cups baby spinach
1/2 cup loosely packed fresh cilantro leaves, optional
Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges

Directions

Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.

Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.

While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.

To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.

Pumpkin Pie

Ingredients


1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk


Directions


Preheat oven to 425 degrees F.


Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.


Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Holiday Sweet Spiced Nuts

Ingrediants:

3/4 sugar
3 tbsp water
1 egg white, slightly beaten
1 tsp ground cinnamon
3/4 tsp salt
1/4 tsp nutmeg
1 tsp ground cardamom (or substitute 1/4 tsp ground cloves)
1 cup pecan halves
1 1/2 cups whole almonds
1 cup walnut pieces

Directinos:

Preheat oven to 200°F.

In a large bowl, mix all ingredients together.

Spread evenly on a greased 15x10x1 inch baking pan.

Bake for 45 minutes, stirring nuts every 15 minutes.

Yield: 3 1/2 cups

Pecan Pie

Ingrediants:

1 cup dark brown sugar
2/3 cup Lyle's Golden Syrup (or dark corn syrup)
1 tablespoon rum or bourbon
4 tablespoons unsalted butter
3 large eggs
1/4 cup cream
1/4 salt
1 1/2 - 2 cups pecans, toasted and coarsely chopped

Directions:

Preheat oven to 350 degrees F (180 degrees C). Place the oven rack in the bottom third of the oven.

Make the Pecan Filling: In a large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum, and butter until boiling, stirring constantly. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. When the boiled syrup has cooled, beat in the eggs, salt, and cream.

Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream.

Makes one 9 inch pie.

Note: To toast pecans - Place pecans on a baking sheet and bake for about 8 minutes in a 350 degree F oven until lightly browned and fragrant. Let cool and then chop coarsely.


Maple Whipped Cream:
1 cup heavy whipping cream
1 1/2 tablespoons pure maple syrup

Make the Maple Whipped Cream: Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.

Green Bean Casserole

Ingredients:

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick spray

For beans:
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt

For sauce:
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.

Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Corn Pudding

Ingrediants:

2 ears fresh corn
1 16 ounce bag frozen corn kernels, defrosted
1 cup half and half (I used low fat)
1/2 cup milk (whatever kind you have, I used skim)
2 eggs, plus 1 egg white
1/2 stick butter, melted (I used the unslated SmartBalance-butter blend stick)
5 tablespoons sugar
5 tablespoons flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded cheddar cheese
Non-stick cooking spray

Directions:

Preheat your oven to 350 degrees. Cut the kernels off both ears of fresh corn, setting aside 1/2 cup of the whole kernels. With a cheese grater, grate the ears of corn over a plate to remove all of the milky corn still left in the ears. With the 1/2 cup of corn you set aside, you should have about 3/4 cup of corn kernels and ‘milky’ corn left.

Pour the 3/4 cup corn from the fresh ears in a food processor. Set aside 1/2 cup of the frozen corn kernels. Pour the remaining frozen corn in the food processor with the fresh corn. Blend the corn until it is evenly minced, almost to a puree. Pour in the milk and half and half and blend until combined.

In a medium bowl, beat your eggs and egg white slightly with a fork. Pour the corn mixture in the bowl, stirring to mix well. Slowly pour in the melted butter, stirring as you add it. Add the sugar, flour, baking powder, salt, and cheese and stir to combine. Spray an 8×8 baking pan with non-stick spray, and pour the entire mixture into the dish. Bake about 1 hour and 20 minutes, or until the middle is set. Let the dish stand for at least 30 minutes. Can be refrigerated and reheated.

Cornbread Stuffing

Ingrediants:

2 slices bacon, chopped
2 stalks celery, minced
1 small onion, minced
2 cloves garlic, minced
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped sage leaves
2 tablespoons freshly chopped parsley leaves
2 1/2 cups crumbled cornbread
1/4 cup dried cranberries
1/2 cup chicken broth
Salt and freshly ground black pepper

Directions:

In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.

In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.

Place in 8x8 inch baking dish and bake at 350 degrees for 10-15 minutes.

Pumpkin Sausage Lasagna

Ingredients:

2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds bulk sweet Italian sausage (pork, chicken or turkey, whatever you like), casings removed
1 large eggplant, peeled and chopped into small pieces
1 medium onion, chopped
2 garlic cloves, grated
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk (eyeball it)
1 15-ounce can pumpkin puree (not pumpkin pie filling)
Few dashes fresh nutmeg
1 box oven-ready lasagna noodles
1 1/4 cups grated Parmigiano-Reggiano cheese

Directions:

Preheat oven to 375ºF.

Heat a large sauté pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.

While the veggies are cooking, place a medium-size sauté pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.

Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes.

During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.

Serves 4-6 Servings

Pumpkin-Swirl Brownies

Ingredients:

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts

Directions:

Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.

Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.

Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.

With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.

Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Whole Weat Pita Bread

1 1/4 t active dry yeast

1/2 teaspoon honey

1/2 cup + 2 T warm water (105–115°F)

1 cups bread flour or high-gluten flour, plus additional for kneading

1/2 cup whole-wheat flour

2 T extra-virgin olive oil

1/2 teaspoon salt

Cornmeal for sprinkling baking sheets

Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes.

Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes.

Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.Punch down dough and cut into 4 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin.

Transfer round to a baking sheet lightly sprinkled with cornmeal. Make 3 more rounds in same manner, arranging them on baking sheets.

Loosely cover pitas with clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.

Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack.

Makes 4 6-inch pitas

Note:Pitas can be baked 1 week ahead and cooled completely, then frozen, wrapped well in foil in a sealed plastic bag. Thaw before reheating, wrapped in foil, 10 to 12 minutes in a 350°F oven.

Chocolate Peanut Butter Energy Bars

INGREDIENTS:

2 1/2 cups old fashioned organic quick oats

1/2 cup whole flax seed

1/4 cup organic dark cocoa power (or slightly less)

1/4 cup wheat germ

1/2 cup natural peanut butter

1/2 cup honey

1/2 to 1 cup HOT water

INSTRUCTIONS

Stir ingredients together.Form into individual sized paddies, like hamburgers.

Wrap in plastic wrap and keep in freezer or fridge.

Peanut Chicken Salad

Ingredients:
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted


For the dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


Directions


Preheat the oven to 350 degrees F.


Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.


Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.

Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Stawberry Perserves

Ingredients:(makes one small jar):
1.5 lbs Strawberries, washed, & hulled
2 Cups White Sugar
Juice of half Lemon


Preparation:
Wash and hull strawberries. Combine berries with sugar in a large stainless steel/non reactive bowl; let stand for 3 to 4 hours.
Bring strawberries to a boil slowly, for about 6-10 minutes, stirring occasionally. Add lemon juice. Cook rapidly till it comes to a full boil, & then reduce heat to medium & gently boil until until strawberry mixture is clear/glassy and mixture is thick & mounds on a spoon, about 15-20 minutes.
Store in air tight container in freezer for up to 3 months.

Magnolia's Lemon Layer Cake with Lemon Curd

Lemon Layer Cake with Lemon Buttercream

Ingredients
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs, at room temp.
1 1/2 c. self-rising flour
1 1/4 c. all-purpose flour
3/4 c. milk
1/4 c. fresh lemon juice
2 tsp. grated lemon zest

Directions:
Preheat oven to 350F.
Grease and lightly flour three 9x2 inch round cake pans, then line the bottoms with waxed or
parchment paper.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs one at a time.
Combine the flours and add in four parts, alternating with the milk an dthe lemon juice and
zest, beating well after each addition.
Divide the cake batter among the cake pans.
Bake for 20 to 25 minutes or until a cake tester inserted into the center of the cake comes out
clean.
Let the cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire
rack.
When cake has cooled, spread the icing and lemon curd evenly between the layers and over the top of the cake.

Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature

Lemon Curd Directions:

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).

Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

Lemon Buttercream

Ingredients:
1 c (2 sticks) unsalted butter, very soft
8 cups confectioners’ sugar
1/2 c. fresh lemon juice
1 tsp. grated lemon zest

Directions:
Place the butter in a large mixing bowl. Add 4 cups of sugar and then the juice and the zest.
Beat until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to be of
good, spreadable consistency.
If desired, add a few drops of yellow food coloring and mix thoroughly.
Use and store at room temperature.

Kingsville Carrot Cake

Carrot Cake:

1 1/2 C Oil

2 C Sugar

3 Eggs

2 1/4 C Flour

2 tsp. Cinnamon

1/2 tsp. Nutmeg

2 tsp. Baking Soda

1 tsp. Salt

2 C Shredded Carrots

2 C Flake Coconut

1 C Chopped Walnuts or Pecans

12 oz. Can of Crushed Pineapple, drained

2 tsp. Vanilla

Combine ingrediants in order given. Bake at 350 for about an hour. Cool Completely on wire rack.

Cream Cheese Frosting:

1/2 C Butter, softened
8 oz. Cream Cheese, softened

4 C Confectioners Sugar

1 tsp. Vanilla

Cream butter and cream cheese. Add vanilla, scrape bowl, add sugar 1 cup at a time, beat until smooth.

Rasberry White Chocolate Shortbread Cookies

Shortbreads:

2 cups all-purpose flour

1 package Instant Vanilla Pudding Mix
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract

Filling:
1/4 - 1/2 cup of raspberry jam
2 ounces white chocolate

Shortbreads:

In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch (2.5 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.

To Assemble Cookies:

Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar.

On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.

Makes about 12 sandwich cookies.

Note: You can store the unassembled cookies for several days in an airtight container. It is best, though, to assemble the cookies the same day as serving in order to keep the cookies crisp.

Bailey's Irish Cream Chocolate Chip Cookies

1/2 c. butter

1 /2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. Bailey's original Irish cream
2 1/4 c. cake flour

1 package Instant Vanilla Pudding Mix
1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkg. semi-sweet chocolate chips
3/4 c. coconut
1/2 c. chopped pecans

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey's Irish cream. Mix dry ingredients and blend into creamed mixture. Add coconut, nuts and chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.

Momma Suzi's Quiche

9-inch pie crust

5 eggs, beaten

1 1/2 cups milk (half and half or mixture of heavy cream and milk)

1 cup shredded cheese (any kind)

1/2 tsp salt

1/4 tsp pepper

Mix together the ingredients and pour into and pour into pie crust. Bake at 325 degrees until done, usually about 60-80 minutes. To test if done insert butter knife until comes out clean.

Pie Crust:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt
1 teaspoon baking powder

1/2 cup vegetable shortening (I use butter flavored Crisco)

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Roll out dough. Place in 9-inch pie pan and brush edges with egg wash. Bake at 375 degrees, in a preheated oven for approximately 20 minutes. until golden brown.

Variations of basic recipe:

Get Creative:

Spinach Quiche:

May add spinach, mushrooms, and Swiss cheese.

Broccoli and Spicy Susage Quiche:

1 cup Broccoli: thawed frozen broccoli or 1-2 heads of fresh broccoli roasted in 400 degree oven with olive oil, salt, and pepper for 15 minutes.

8 oz Jimmy Dean Hot sausage, cooked and drained

1/2 - 1 cup cheese

Pie Crust

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening (I use butter flavored Crisco)
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Roll out dough. Place in 9-inch pie pan and brush edges with egg wash. Bake at 375 degrees, in a preheated oven for approximately 20 minutes. until golden brown.

Cookies 'n Cream Fudge

3 (6 oz.) Packages white chocolate baking squares
1 (14 oz.) Sweetened Condensed Milk
1/8 Teaspoon salt
3 Cups (about 20 cookies) coarsely crushed chocolate creme-filled sandwich cookies

Line 8-inch square pan with wax paper, extending paper over edges of pan.

Melt white chocolate squares with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat; stir in crushed cookies. Spread evenly in prepared pan.

Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Bea Getzy's Pizza Dough

1 Package Dry Yeast (2 1/4 tsp)
1 1/2 Cup Warm Water (110 degrees)
Dash Salt
2 1/4 Cup Flour
1 Tbsp Sugar
1 Tbsp Olive Oil
1 1/3 Cup Flour

In bowl sprinkle yeast into water. Allow to bloom for 10 minutes. Stir in salt, olive oil, and suga

In food processor with dough attachment mix 2 1/4 cup flour and liquids. Add 1 1/3 cup flour. mix/kneed until not sticky. Coat a bowl with olive oil and place dough in bowl, covered, in a warm place for 1 hr to proof.

Bake at 425 degrees Fahrenheit for 18-20 minuets.

Healthy Banana Bread

3/4 cup honey

1/2 cup butter -- softened

2 eggs

1 1/2 cups mashed ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups all-purpose whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts -- if desired

Preheat oven to 350° F. Grease bottom of one 9 inch pan.

Mix honey and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in the nuts. Pour into pans. Bake 9-inch loaf about 50 minutes, or until toothpick inserted in center comes out clean. Or pour into muffin tins; bake for 18 minutes.

Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

White Sandwich Bread

1 1/3 cups All-Purpose Flour (You can substitute whole wheat flour)

1 tbsp Yeast

3/4 tbsp Granulated Sugar

1 tbsp Butter (milted)

1 1/3 cups Warm Milk or Water (I used buttermilk)

2 cups Bread Flour (approximately)

1 tsp Salt

In a large food processor with the dough attachment on combine the all-purpose flour, yeast, and sugar. Turn on the processor and slowly add the butter and the milk to the dry ingrediants. Mix well then add the bread flour, 1 cup at a time. Allow to process for approximately 2 minutes until forms a ball.

Turn the dough out onto a floured surface and knead for about 6 or 7 minutes, adding more flour as necessary to keep the dough from sticking to your hands or the work surface.

Place the mixing bowl over the dough, and let it rest for 20 minutes.

Remove the bowl, flatten out the dough with your hands, and sprinkle about half of the salt over it. Begin kneading the salt into the dough. After a few turns, sprinkle on the rest of the salt and continue to knead for 5 to 7 minutes, until the salt is completely incorporated and the dough is soft and smooth.

Sprinkle flour in the dough bowl, place the dough in it, liberally dust it with flour, and cover it with a damp tea towel (not terry cloth, as it will shed lint on your dough). Or put it in a straight sided plastic container with a snap-on lid and mark the spot on the container that the dough will reach when it has doubled in volume. Approximately 1 hr.

Turn the risen dough out onto a lightly floured work surface, flattening gently with your hands to break up any large air bubbles.

Shape the dough into loaves and dust the tops with flour.

One popular technique is "jelly-roll" style: Press the dough into a rectangle that is as long as the loaf pan and slightly less than twice as wide as it is long. At the narrow end, roll the dough tightly, jelly-roll style. Pinch the ends and seam to seal, turning the ends under if necessary. I've also seen a similar version where the dough is rolled out to 1/4-inch thick with a rolling pin.

Cover the loaf with a damp tea towel and let them rise for 45 to 60 minutes. When you lightly poke the dough with a floured finger it should spring back just a little. I like to leave the loaf in the oven to rise and when risen turn on the oven and allow to cook as oven is preheating.

Bake at 375° for 31 minutes or until the loaf are golden brown and the bottoms sound hollow if tapped. Remove immediately from pan and let cool on a wire rack. Try to wait at least 40 minutes before cutting into a loaf. Store at room temperature or freeze in zipper freezer bags. Make sure loaves are completely cooled before sealing in bags.

Chicken Pot Pie with Biscuit Crust

Chicken Pot Pie:

3 tbsp butter

3 carrots, peeled and diced

3 ribs celery, diced

1 medium onion, diced

3 cloves garlic, diced

2 lbs boneless, skinless chicken breast, chopped

1 tbsp poultry seasoning
3 tbsp all-purpose flour

2 cups chicken stock

1/4 cup sour cream (I use reduced fat)

1/4 cup fresh parsley, chopped
1/2 cup frozen green beans

1/4 cup frozen peas

salt and pepper to taste

Biscuit Crust:

2 cups all-purpose four

2 tsp salt

2 1/2 tsp baking powder

1/3 cup shortening (I use butter flavored Crisco)

3/4 cup milk (I use butter milk)

Egg Wash:

1 egg

1 tsp milk

In a large skillet on medium heat melt butter. Add carrots, celery, onion and garlic and saute for about 10 minutes until softened. Add chicken and poultry seasoning, cook for about 5-10 minutes until browned. Spoon in flour and cook for about 3 minutes. Stir in chicken broth and sour cream and cook for about 10 minutes, constantly stirring, until gravy thickens. Add parsley, peas, green beans, salt and pepper.

Pour pot pie into 9x11 baking dish.

To make biscuits combine flour, salt, and baking powder into mixing bowl. Cut in shortening with a fork or pastry cutter. Pour in milk and fork mixture together. Roll out biscuits with rolling pin on floured surface into a 9x11 rectangle. Place biscuit crust over pot pie in baking dish.

To make egg wash, mix egg and milk in small bowl and brush over biscuit crust.

Bake at 350 for 15 minutes until crust is golden brown.

Marbled-Chocolate Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Or Spoon batter as described into 12 muffin tins and bake for 18 minutes or until done. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Cherry Pistachio Nut Cookies

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour

1 package instant pistachio pudding mix
1/2 cup dried cherries, coarsely chopped
1/4 cup slivered almonds, toasted
1/4 cup pine pistachios, toasted

In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour and pudding mix until just blended. Mix in the cherries, almonds, and pstachios.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 13 minutes. Transfer the cookies to a wire rack to cool completely.

You can ice the cookies once cooled with 1 3/4 cups confectioners' sugar and
5 to 7 tablespoons cream or milk.

Orange Cinnamon Granola

2 cups regular oats
1/3 cup ground flaxseed
1/4 cup chopped walnuts
1/4 cup chopped slivered almonds
2 teaspoons ground cinnamon
1/3 cup orange juice
1/3 cup honey
1/4 cup packed brown sugar
2 teaspoons canola oil
1 teaspoon vanilla extract
Cooking spray
1/3 cup dried cranberries

Preheat oven to 300°.

Combine first 5 ingredients in a medium bowl.

Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.

Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.

Bagels

Makes 1 dozen bagels

Sponge:
1 teaspoon instant yeast

4 cups bread flour

2 1/2 cups water

Dough:

1/2 teaspoon instant yeast

3 3/4 cups bread flour

2 3/4 teaspoons

salt2 teaspoons

malt powder or 1 tablespoon malt syrup, honey, or brown sugar

Finishing touches:

1 tablespoon baking soda for the water

Cornmeal for dusting the pan

Toppings for the bagels such as seeds, salt, onion, or garlic

Stir the yeast into the flour in a large mixing bowl. Add the water and stir until all ingredients are blended. Cover with plastic wrap and allow to rise for two hours.

Remove the plastic wrap and stir the additional yeast into the sponge. Add 3 cups of the flour, the malt powder (the one unusual ingredient, which I was able to find at the local health food store), and the salt into the bowl and mix until all of the ingredients form a ball. You need to work in the additional 3/4 cups of flour to stiffen the dough, either while still mixing in the bowl or while kneading. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.

Pour the dough out of the bowl onto a clean surface and knead for 10 minutes.
Immediately after kneading, split the dough into a dozen small pieces around 4 1/2 ounces each. Roll each piece into a ball and set it aside. When you have all 12 pieces made, cover them with a damp towel and let them rest for 20 minutes.

Shaping the bagel is a snap: punch your thumb through the center of each roll and then rotate the dough, working it so that the bagel is as even in width as possible.

Place the shaped bagels on an oiled sheet pan, with an inch or so of space between one another (use two pans, if you need to). If you have parchment paper, line the sheet pan with parchment and spray it lightly with oil before placing the bagels on the pan. Cover the pan with plastic (I put mine into a small plastic garbage bag) and allow the dough to rise for about 20 minutes.

Preheat the oven to 500. Bring a large pot of water to a boil. Adding one tablespoon of baking soda to the pot to alkalize the water is suggested to replicate traditional bagel shop flavor. I went ahead and did this, though I have no idea if it made any difference.

When the pot is boiling, drop a few of the bagels into the pot one at a time and let them boil for a minute. Use a large, slotted spoon or spatula to gently flip them over and boil them on the other side.

Before removing them from the pot, sprinkle corn meal onto the sheet pan. Remove them one at a time, set them back onto the sheet pan, and top them right away, while they are still slightly moist. Repeat this process until all of the bagels have been boiled and topped.

Once they have, place the sheet pan into the preheated oven and bake for 5 minutes. Reduce the heat to 450 degrees, rotate the pan, and bake for another 5 minutes until the bagels begin to brown. Remove the pan from the oven and let cool.

Beef Bourguignon with Barley

1 tablespoon good olive oil
5 Slices bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks

3 rubs celery
2 yellow onions, sliced
4 teaspoons chopped garlic (4 cloves)
1/2 cup Cognac
1/2 bottle good dry red wine such as Cote du Rhone or Pinot Noir
4 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

1 tsp dried parsley

4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

1 cup quick cooking barley

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Add barley and bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

Peanut Butter

1 1/2 cups dry roasted peanuts

1 tbsp peanut oil

1 tsp salt

Combine all ingredients in food processor and process until smooth.

If you want chunky peanut butter, reserve 1/2 cup peanuts and combine once mixture is smooth.

If you desire sweeter peanut butter, add 1 tsp honey.

Store in fridge.

Apple Butter

3-4 lbs apples peeled and cored (I used a combo Granny Smith/Red Delicious)
1 jar unsweetened apple sauce

1/2 cup water

1 cup brown sugar

1/2 cup white sugar

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp allspice

1 tsp salt

Place ingrediants in crockpot on low for 12 hours covered.

Uncover, set crockpot on high and stir with wisk to breakdown apples for 8-12 additional hours.

Jar and refridgerate.

Apple Butter can be stored in freezer.