Flourless Pumpkin (or Sweet Potato) Muffins

    1/2 Cup Coconut Oil - melted -  or butter
    •    6 Eggs, beaten
    •    1tsp Vanilla - I use Simply Organic Madagascar Vanilla Extract
    •    1/2 of a 12oz can of Organic sweet potato puree (or you can use Pumpkin puree as Balanced Bites does)
    •    1/4 cup Maple Syrup
    •    1/2 cup Coconut flour
    •    1 1/4 tsp Pumpkin Pie Spice - Trader Joe's Brand (Ingredients - cinnamon, cloves, ginger, cardamom, nutmeg & lemon peel)
    •    1/2 tsp baking powder
    •    1/4 c dates, pureed
    •    2 tbsp raw walnuts - finely chopped (rinsed)


Directions
    •    Preheat oven to 400 degrees F
    •    Grease muffin pan with a little coconut oil. I used a paper towel and just lightly coated the inside of the pan.
    •    Beat 6 eggs in medium mixing bowl
    •    Add melted coconut oil, vanilla, maple syrup, sweet potato puree - mix thoroughly with eggs using a whisk
    •    In a separate bowl add & mix dry ingredients - coconut flour, baking soda, pumpkin pie spice
    •    Slowly mix dry ingredients into wet mixture and whisk until fully mixed(w/ no clumps)
    •    Stir in Chopped Walnuts & Chocolate Chips
    •    Scoop enough into each section of the muffin pan
    •    Place into oven and bake for 15-20 min.
    •    Let Cool & Enjoy!

Cashew Chicken Korma

For the marinade

• 3/4  c. yogurt
• 1 T cumin powder
• 1 1/2 tsp. coriander powder
• 1/4 tsp. turmeric
• 1 T ginger/garlic paste
• 1 tsp. salt
• 1/4 tsp. chili powder
• 1/8 tsp. cayenne
• 1/8 tsp. Indian chili powder
•  2 large boneless chicken breasts, cut into cubes

For the sauce 

• 1 medium onion, diced
• 1/2 cup cashews (soaked for at least an hour in water)
• 1/3 c. milk
• 1 c. chicken broth
• 1/4 c. cream (optional, depending on how rich you want the sauce)
• 1/4 tsp. ground clove
• 1/4 tsp. ground cinnamon
• 1/2 tsp. ground methi (fenugreek)
• 1/4-1/2 tsp. ground cardamom
• 1/8 tsp. grated nutmeg 
• A dash of ground ginger
• 1/4 tsp. turmeric
• 1/4 tsp. coriander
• 1/4 tsp. cumin
• A pinch chili powder (optional, taste first)
• 1/2 tsp. salt 
• 1/4 c. chopped cilantro

Mix all the marinade ingredients and chicken in a ziplock bag. Marinate for at least 1 hour and up to 12. Melt a tablespoon of ghee in a saucepan. Saute onion till golden. In a food possessor or blender, combine the onion, broth, milk, and spices. Blend on high until smooth. Taste and adjust spices if necessary. In same pan, melt a little ghee. Add chicken, wiping of as much marinate as possible. Cook just until done. Pour sauce over chicken and warm everything through. Sprinkle cilantro on top and serve with rice or naan.

      

          Rotisserie chicken works fine. If you use it, only use about 1/4 c. yogurt or just enough to lightly coat the chicken.

Black Bean and Corn Salad

• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1-2  medium tomatoes, diced
• 1/2 c. sweet onion, diced
• 1 red (or green) bell pepper, seeded and finely chopped
•  1 jalapeno pepper, seeded and finely chopped
• 1 avocado, cubed
• 1/4-1/3 c. chopped cilantro
• 2 T olive oil
• 1 T lime juice
• 1/4 tsp. oregano
• 1/4 tsp. cumin
• 1/4 tsp. chili powder
• 1/2 tsp. salt

This salad is best made the day before. Combine everything except the avocado and mix well. Let flavors mingle overnight. Adjust seasoning if necessary. Add chopped avocado just before serving.

Coconut-Poached Mahi Mahi

• 1 lb. skinless, boneless mahi mahi or other firm whitefish fillets
• 1 small head bok choy, torn (about 3 cups)
• juice of 1 lime
• 1/2 (15) oz can light coconut milk, OR 1/3 can coconut cream thinned out with chicken stock.
• 1 Thia green chili, thinly sliced
• 1 T sugar
• 1 T soy sauce
• 1 T fish sauce
• 1 tsp. salt

In a large saucepan over medium heat, combine everything except the fish and bok choy. Taste sauce and adjust of needed. cut fish into fillets and place in coconut milk mixture. Cook fish, covered for 4-5 minutes. Uncover, and gently stir in bok choy. Cook for 2-4 minuets or until fish flakes easily when tested with a fork. Ladle fish with cooking liquid into bowls.

Cooking time will vary depending on size of fish so adjust accordingly. If you want a less coconuty flavor, use less coconut milk and add some chicken stock. You can make this without boc choy and it turns out fine. This is very good served over rice noodles to soak up the sauce.

Asian Slaw

For the dressing

• 2 T. peanut oil
• 2 T. toasted sesame oil
• 1 T. soy sauce
• 2 T. lime juice
• sucanat or brown sugar
• 1 1/2 T. rice vinegar
• 1/2 tsp chili paste
• 3/4 tsp ginger-garlic paste

1 cup shredded carrots
2 cups shredded broccoli ("broccoli slaw")
2 cups shredded cabbage
1/2 cup thinly sliced sweet onion (Vidalia, purple, etc.)
1/2 cup thinly sliced bell pepper

Toss vegetables and dressing.  Adjust to taste for salty, sweet, hot, acid balance.

Roasted Red Pepper Soup

• 4-5 c. roasted red peppers
• 1 c. onion, diced
• 2 cloves garlic, minced 
• 3 medium carrots, cut into 1/8-1/4 inch rounds
• bacon grease
• 3-4 c. chicken broth (depending on how thick you want the soup)
• 1 T. lemon juice
• salt to taste
• 1/4 tsp. pepper 
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/4 tsp. paprika 
• 1/4 tsp. smoked paprika
• 1/8 tsp. cayenne
• 1/2 tsp. chipotle in adobo

 To garnish

• fresh cilantro 
• sour cream
• soft goat cheese

Melt some bacon grease in a pot. Saute onion and garlic for 3-5 minutes until soft and just starting to golden. Add carrots and enough broth to just cover and cook until carrots are tender.(the broth will evaporate so add more as needed to keep veggies covered) Puree the cooked veggies and roasted red peppers until smooth. Add broth until desired thickness is reached. Add spices, lemon juice, and chipotle and blend. Adjust spices is necessary. Pour soup back into pot and heat though. Serve with chopped cilantro, a dollop of sour cream, and crumbled goat cheese.

Smoky Olive Hummus

• 1 can chickpeas (drained)
• 1/4 c. lemon juice
• 1 T. fresh basil
• 2 1/2 tsp. fresh parsley
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/4 tsp. cumin
• 1/4 tsp. smoked paprika
• 3 T. olive oil
• 1/3 c. olives with pimentos

Add the chickpeas and lemon juice to food processor and blend till fairly smooth. Add the basil, parsley, salt, pepper, cumin, smoked paprika and blend. Slowly drizzle in the olive oil and continue to blend till smooth and creamy. Adjust spices if necessary. Rough chop the olives, add to the hummus and briefly pulse so that there are still chucks of olive. Hummus should have at least a day to mingle before eating. Top with more chopped olives and a sprig of basil when plating. Serve with pita chips and assorted veggies.

Chocolate Chip Cookies (Grain Free)

Ingredients

• 1 cup almond flour (you could substitute up to 1/2 cup of almond butter, but you must reduce the butter to about 2 tablespoons)
• ½ teaspoon baking soda
• 4 tablespoons butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons raw honey or maple syrup
• 1/2 cup or more chocolate chips
• Optional: unsweetened coconut, toasted nuts, dried fruit, or all of the above
• Optional: 1 tablespoon of cornstarch or arrowroot powder (this helps stabilize the cookie). If you don't like these options, coconut or coconut flour works nearly as well.

Instructions

1. mix the almond flour and baking soda in the bowl of a food processor
2. add the butter and pulse until only slight grainy.
3. add the egg, honey and vanilla extract and pulse until just combined 
4. stir in the chocolate chips and other goodies
5. refrigerate the dough for about 15 minutes (you can make a wax paper log and chill that way)
6. drop heaping tablespoon-size balls of dough about 2 inches apart on a baking sheet lined with parchment paper and flatten each cookie with the palm of your hands (or, if you used the log method, slice to 1 inch to 3/4 inch thick)
7. bake at 350°F until cookies are golden around the edges, but still soft in the center, about 8 to 10 minutes
8. remove from oven and let it cool on baking sheet for 1 to 2 minutes then transfer to a wire rack and let cool completely
9. store cookies in an airtight container at room temperature for up to 1 week (like they'll last that long)

Adapted from livinghealthywithchocolate.com

Blueberry Crumb Bars

For the dough

•  1 1/2 c. flour
• scant 1/2 c. sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 c. butter
• 1/2 egg

For the filling

• zest and juice from a orange or clemantine
• zest and juice from a lemon
•  2 1/2 -3 c. blueberries (fresh or frozen and drained)
• 2 tsp cornstarch
• enough peach jam to coat the blueberries. (1/2 - 1 c.)

Heat oven to 375 F. Grease a 8x8 inch pan. In a medium bowl, sift the flour, sugar, baking powder, salt, and spices. With a fork or your fingers, cut in the butter and egg. Dough will be crumbly. Sprinkle half the dough into the greased pan and press lightly to make a fairly solid base. In a bowl, mix together the jam, cornstarch, and the zest and juice from the citrus. Gently stir in the berries. Pour the berry mixture over the dough and sprinkle remaining dough over the blueberries. Bake for about 40 minutes or until lightly golden. Cool before cutting. These improve with some time in the fridge. They also freeze quite well. (You could replace the fruit with blackberries or raspberries or whatever you have on hand, and you could do the same with the jam.)

Adapted from Smitten Kitchen.

Sangria

• 1 bottle red wine -- I often use Cupcake Pinot Noir; use what you like 
• 1/2 cup apricot brandy, Triple Sec, Limoncello or other sweet fruit liqueur or a combination
• juice of 1 orange, 1 lemon and 1 lime
• seasonal fruit, chopped if necessary -- berries, peaches, mangoes are favorites
• 1 bottle Italian soda or 1 liter seltzer + 2 Tbsp honey or to taste

Mix all ingredients except soda in a pitcher and refrigerate overnight. Serve over ice about 50/50 with soda or seltzer. This is not overly sweet. Can increase honey or add sugar to taste.

Guacamole

• 1 avocado
• 1/2 c. diced onion
• 1/2 c. diced tomato
• Juice of 1/2 lime
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 3 dashes Tabasco
• 1 heaping T. fresh cilantro
• 1 dash cayenne
• 1 dash hot paprika

Pour juice over avocado; mash fruit and add onion and tomato. Add spices to taste.

Hot Spiced Cider

• 4 c. apple cider
• 2 c. orange or cranberry juice
• 1 c. water
• 5 whole cloves
• 2 cinnamon sticks
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger

Crock pot for at least 4 hours.

Spaghetti Sauce

• 14 oz. diced tomatoes
• 14 oz. tomato sauce
• 1 1/2 lb. ground beef
• Medium onion
• Salt and Pepper
• Tabasco sauce 
• Basil, Oregano, Tarragon and Marjoram
• Garlic 
• Rosemary
• Red wine
• Worcestershire sauce
• Sugar
• Ketchup

Ham and Cheese Puffs

• 1 lb. frozen puff pastry, thawed
• 1/3 c. apricot or peach preserves
• 1/3 c. spicy prepared mustard
• 24 slices cooked ham
• 12 slices Swiss cheese
• 2 egg yolks, beaten 

            Working with one portion at a time, roll each of the three portion of puff pastry in to an 18 x 9 inch rectangle on a lightly loured surface. Cut fifteen 3-inch squares from each portion of rolled dough. Cut fifteen 3/4-inch rounds from each dough portion.
             Combine preserves and mustard; stir well. Spread about 1/2 tsp  on each square of four 1 1/2 inch squares. Layer a ham square, a cheese square and another ham square diagonally on one pastry square. Brush yolk over edges of square. Fold all corners to the middle; pinch edges to seal. Brush one side of a small round of dough with yolk; place on top of hand-and-cheese bundle, egg side down. Press slightly in center. Repeat procedure to use remaining ingredients. Place on ungreased baking sheets and freeze at least 15 minutes. Bake at 425 for 15-17 minutes or until puffed and lightly browned. Yield: 45 Appetizers.

Brats and Cabbage

• 1 pilsner beer
• 10-12 bratwurst
• 2 T. horseradish mustard
• 2 T. Worcestershire sauce
• 1/2 tsp salt
• pinch ground cloves
• 6 - 8 c. chopped cabbage
• 1 c. chopped onion

Simmer brats in beer 20-30 min. turning once. Remove brats and grill.
Saute onion in bacon fat. Strain beer if needed and return to pot. Add onion and remaining ingredients. Simmer until cabbage is tender but not mushy.

Chcken Piccata

• 2 T. flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 boneless chicken breast halves, pounded to even thickness
• Butter
• Dry white wine 
• One lemon, thinly sliced
• 1/4 c. chopped parsley
• 1 T. butter
• 1 egg yolk

Dredge meat in flour mixture. Saute in butter until well-browned. Top chicken with lemon slices and parsley. Add wine until the bottom of the pan is covered. Simmer, covered, 10 minutes. Remove meat and discard lemon. Mix egg yolk with 1/4 c. wine. Melt butter in pan over low heat, whisk in egg mixture and stir constantly until thickened . Pour over warm chicken and serve.

Chicken Cordon Bleu

• 4 boneless chicken breast halves
• 4 thin slices ham
• 2 oz. sliced Gruyere or Swiss cheese
• 1/4 c. butter
• 1/2 c. fine dry bread crumbs
• 1/2 tsp salt
• Paprika

Cut a pocket in each breast . Fold ham and cheese and tuck in pockets. Melt butter. Mix crumbs, salt and paprika in pie plate. Dredge breast first in butter, then bread crumbs. Coat well. Cook in skillet until golden brown and cooked through. Top with ham and cheese, Cover and cook until melted.
 
 NOTE: you can also butterfly the chicken, stuff it with the ham and cheese and then seal it with toothpicks; or pound it out thin, place the ham and cheese on top, and then roll it up and keep it shut with toothpicks.

French Onion Soup

• 4-5 large onions
• 3 T. butter
• 1/4 tsp black pepper
• 1 T. flour
• 32 oz. beef broth
• 2 3/4 c. water
• 1/4 c. white wine
• 1 bay leaf
• 1 tsp Worcestershire sauce
• Dash of Tabasco sauce
• Poultry seasoning 
• Salt, sugar, and pepper to taste 

Saute thinly sliced onion until golden brown. Add flour and stir; cook 1 minutes, then remove from heat. Gradually add broth; stir in water, wine, sauces, seasoning and bay leaf. Return to heat and bring mixture to a boil, Stirring often, Reduce heat to low and cook soup, uncovered for 30-40 minutes. Discard bay leaf. Adjust to taste. Top with Swiss or Gruyere cheese toast.

Indonesian Chicken Skewers

• 6 boneless chicken breasts halves
• 1 c. crunchy peanut butter
• 1/3 c. chopped cilantro
• 1/2 c. chili sauce
• 1 T. salt
• 1/2 tsp cayenne
• 1/2 tsp pepper
• 1/4 c. lemon juice
• 1/4 c. brown sugar
• 1/2 soy sauce
• 8 green onions, minced
• 3 T garlic, minced

Slice each half-breast into four lengthwise strips. Set aside. In a large mixing bowl, combine remaining ingredients ans marinate chicken strips overnight or up to 2 days. Skewer the chicken and broil or grill for 5-6 minutes, turning once.

Buttermilk Pancakes

• 1 egg 
• 1 c. flour
• 1 c. buttermilk
• 2 T. oil
• 1 T. sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Beat eggs until light and fluffy. Add oil and buttermilk, mix well. Sift dry ingredients. Add dry to wet and mix til just incorporated.

Very, Very, Oh-So-Buttery Waffles

• 2 eggs
• 1 3/4 c. milk
• 1/2 c. butter, melted
• 2 c. flour
• 4 tsp baking powder
• 1 T. sugar
• 1/2 tsp salt

Heat waffle iron. Beat eggs until fluffy. Add melted butter; mix well. Add milk. Sift together dry ingredients. Add dry to wet and mix until just blended. Pour batter into center of hot waffle iron. Make sure you don't add too much, or it will overflow. Set the timer for 4 minutes. Be careful when removing the waffle from the iron.

Christmas Bacon-Water Chestnuts

• 1 lb thin-cut bacon
• 2 (8 oz.) cans of whole water chestnuts
• 1/3 c. brown sugar
• 1 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 tsp butter
• 1 tsp soy sauce

Wrap each chestnut in half a strip of bacon and secure with a toothpick. In a small saucepan, combine remaining ingredients over low heat to make sauce. Bring to a boil and thicken slightly. Place bacon-chestnuts on a foil-lined sheet pan. Bake until bacon is cooked through. Move chestnuts to a serving dish and pour sauce over chestnuts. Serve warm.

Brie Kisses

• 1/2 lb. Brie cheese
• 1 box frozen puff pastry
• Hot pepper jelly

Cut Brie into 1/2 inch squares and freeze while pastry thaws for 30 minutes. Roll out pastry sheets lightly and cut into 16 pieces each. Lightly grease mini muffin tins. Fit dough piece in each cup . Place dab of jelly, then Brie in each cup. Bake at 400 F for 10-15 minutes until golden. Serve warm.

Chimichuri

Mix: 10 garlic cloves, minced
         1/2 c. fresh parsley, chopped
         2 T. dried oregano
         1/8 - 1/4 tsp. red pepper flakes

Whisk in: 1 c. olive oil
                 1/4 c. red wine vinegar
                 Salt and pepper to taste

Serve with cubed french bread or toss with steamed vegetables.

Ladyfingers

• 1/2 c. flour 
• 1 1/2 T. cornstarch 
• 3 eggs, separated 
  
• 5 T. sugar 
• 1/8 tsp cream of tartar 
• 1/2 tsp vanilla 
• powdered sugar

Beat egg yolks with 2 T. sugar until thick and very pale. Beat in vanilla. Sift flour and cornstarch together over mixture, but do not fold in yet. In a second bowl, whip whites until foamy; add cream of tartar. Slowly add remaining sugar. Beat to stiff peaks. Fold whites into flour mixture in three batches, just until incorporated. Pipe into 3 inch long strips, one inch apart, on papered sheet pan. Dust with powdered sugar. Bake 8-10 minutes until firm and spongy. DO NOT ALLOW LADY FINGERS TO BROWN.

Mocha Spice Biscotti

• 3/4 c. pecans, almond or hazelnuts, toasted and chopped
• 1/4 c. cold coffee
• 2 T. milk
• 1 egg
• 1 tsp vanilla
• 2 c. flour
• 2/3 c. sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/2 c. chocolate chips 

In a small bowl, combine coffee, milk, and egg. In a large mixing bowl, combine flour, sugar, soda, powder, salt, and spices. Add wet to dry and mix to until dough forms. Stir in nut and chocolate bits. Knead lightly to combine and divide resulting ball in half. Roll both halves into two logs, 12 inch long, and flatten to about 2 inches wide. Place in papered sheet pan at least 3 inches apart. Bake 350 F for 35 minutes. Cool 10 minutes and slice into 1 inch sections. Reduce heat to 300 F. Arrange slices cut side down on sheet pan. Return to oven and bake 10-15 minutes per side until hard and very lightly browned.

Melting Moments

• 3/4 c. flour
• 1/2 c. powdered sugar
• 1 c. organic cornstarch (or tapioca starch which makes them a little less fragile)
• 1/8 tsp salt
• 1 c. butter
• 1 tsp vanilla
• semi-sweet chocolate for dipping

Cream butter and sugar. Add vanilla. Sift dry ingredients. On low speed incorporate flour into butter mixture. Chill for 2 hours. Must be baked the same day the dough is made. Freezing the dough or chilling for longer than a few hours leads to unhappy results.

Preheat oven to 375 F. Divide dough into ten portions. Refrigerate portions until each is needed. Warm a portion between hands until workable. Roll into a rope 1/2 inch thick. Cut into 2 1/2 inch lengths, bend each slightly and place on a baking sheet lined with parchment paper. Bake for 9-15 minutes until just golden around the edges. When slightly cool, gently cover in powdered sugar. When cookies are fully cool, gently dip one end in melted chocolate or drizzle on top. It will stick better if excess sugar is brushed off the end.These cookies are fragile. Broken cookies go to the cook. Store in airtight container between layers of waxed paper.

From Rose Levy Berenbaum's Rose's Christmas Cookies

Russian Tea Cakes

1 c. butter
1/2c. powdered sugar
2 1/4 c. flour
1/4 tsp salt
1 tap vanilla
3/4 c. toasted, chopped pecans

Combine all ingredients and chill for 2 hours. Shape into grape sized balls. Bake at 350 F. for 12-15 minutes. Roll in powdered sugar while still warm.

Molasses Crinkles

• 3/4 c. butter (12 tbls butter) - ~60 degree F (out of fridge rest for 10 min in 1/4 inch squares)
• 1 c. sugar (light brown sugar is chewier, white sugar should be puffier)
• 1 egg (from fridge, straight)
• 1/4 c. molasses
• 2 1/4 c. flour
• 2 tsp baking soda
• 1/4 tsp salt
• 2 tsp cloves
• 1 tsp cinnamon
• 1 tsp ginger

Preheat oven to 375 F.

Cream butter and sugar. Add egg and molasses. Sift together dry ingredients and add to butter mixture.

Cover and chill. Roll into walnut-sized balls. Dip top in granulated sugar. Sprinkle with 2-3 drops water.

Bake for 10 -12 minutes.

Pumpkin Whoopie Pies

• 3 c. flour
• 1 stp baking powder
• 1 tsp baking soda
• 1 tbls cinnamon
• 1 1/2 tsp ginger
• 1 tsp cloves
• 1/2 salt
• 1 c. butter
• 2 c. brown sugar
• 2 large eggs
• 1 tsp vanilla
• 15 oz. can pumpkin puree

Filling : cream cheese frosting

Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a large bowl sift together the dry ingredients.
In the bowl of your electric mixer, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the  vanilla and pumpkin. Beat in the flour mixture just until incorporated. Pipe heaping tablespoons of batter onto baking sheets, spacing about 2 inches apart. With a wet finger smooth the top of the cakes.
Bake for about 10 - 12 minutes or until the tops of the cakes, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely. When cool spread cream cheese frosting on one side and then sandwich another cake on top. Repeat.

Chocolate Tuxedo Cream Cheesecake

For the crust

• 2 c. graham cracker crumbs
• 6-7 T. melted butter
• 3-4 T. unsweetened cocoa

For the Chocolate Cheesecake

• 3/4 lb. full-fat cream cheese
• 7 T. sugar
• 3/8 c. sour cream
• 1 1/2 T. flour
• 2 large eggs or 3 small ones
• 3/8 T. lemon juice
• 3/8 T. vanilla

• 4 1/2 oz. semisweet chocolate, finely chopped

For the Fudge Cake

•  3/4 c. sugar
• 1 1/2 c. sour cream
• 1 1/2 tsp vanilla
• 2 small eggs
• 1 1/2 c. flour
• 1/2 c. cocoa
• 1 1/2 tsp baking soda
• 3/8 tsp salt

For the Mascarpone Mousse

• 1 c. white chocolate chips
• 1/2 c. mascarpone
• 1 1/2 c. heavy cream
• 1/2 c. bittersweet or semisweet chocolate, chopped very small

For the Ganache

•  1/2 lb. semisweet chocolate chips
• 1/2 c. heavy cream

 Make the Crust

1. Preheat the oven to 350 F.
2. Mix melted butter, graham cracker crumbs, and cocoa in a bowl.
3. Press the cookie crumb mixture into the bottom of a 10-inch spring-form pan.
4. Bake crust for 10 minutes, remove from oven and cool completely.

 Make the Fudge Cake and the Cheesecake

1. Preheat oven to 325 F.
2. In a small bowl, mix the sugar, sour cream, vanilla, and eggs
3. In a separate bowl, combine the flour, cocoa, baking soda, and salt.
4. Gradually add the flour mixture to the wet ingredients and mix until smooth.
5. Pour the batter into the springform pan containing the crust and set aside.
6. Then: in a small saucepan over low-medium heat, melt the chocolate.
7. In a large bowl, beat the cream cheese with an electric mixer on low speed.
8. Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
9. Beat the batter til lighter and fluffy.
10. Stir the cheesecake batter and melted chocolate until it is well incorporated. 
11. Gently pour the cheesecake batter in top of the fudge cake batter in the springform pan.
12.  Bake cake for 45 minutes, or until the top begins to brown.
13. Cool the cake to room temp. and then refrigerate it while you prepare the mousse and ganache.

Make the Vanilla Mascarpone Mousse

1. Using a double boiler, melt the white chocolate and mascarpone together, stirring occasionally to combine.
2. Remove the chocolate mixture from the heat and allow it to cool to room temp.
3. In a separate bowl using an electric mixer, whip the cream to medium stiff peaks.
4.  Fold the whipped cream into the white chocolate mixture. Work quickly as the white chocolate could become grainy of it cools before the cream is fully incorporated.
5. Gently fold in the chocolate pieces into the mousse and place in the refrigerator until ready to use.

Make the Chocolate Ganache

1. In a medium saucepan, scald the cream.
2. Place the chocolate chips in a bowl and add the cream slowly to it, stirring until the chips are melted and the ganache is smooth and glossy.

Assembling the Cake

1. The first two layers of your cake are already assembled in the springform pan, which as been cooling in the fridge.
2. Using a spatula, spread the mascarpone mousse in top if the cheesecake layer.
3. Finish the cake by smoothing a layer of chocolate ganache on top of the mascarpone mousse.
4. Place the cheesecake into the fridge for at lest two hours before serving.

German Chocolate Cake

Cake recipe adapted from Smitten Kitchen

• 2 (55 grams) ounces unsweetened chocolate
• 1 cups (240 ml) hot brewed coffee 
• 1 1/3 cups (270 grams) sugar
• 1 1/3 cups + 5 tablespoons (210 grams) all-purpose flour
• 1 cup (90 grams) unsweetened cocoa powder (not Dutch process)
• 1 1/3 teaspoons baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoons table salt 
• 2 large eggs
• 1/2 cup (115 ml) melted coconut oil
• 1 cups (240 ml) well-shaken buttermilk
• 1/2 teaspoon vanilla 

Make cake layers: Preheat oven to 300°F. and grease two 8 inch pans.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean 40-50 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Let layers cool completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Split layers in half with a long bread knife.

Spread coconut-pecan filling between the layers and on top of the cooled cake.

For the coconut-pecan filling

• 1 1/2 c. whipping cream
• 3/4 c. sugar
• 5 egg yolks
• 3/4 c. butter
• 1 1/2 tsp. vanilla
• 2 c. unsweetened shredded coconut
• 2 c. toasted, chopped, pecans

Combine cream, sugar, egg yolks, and butter in a medium saucepan; cook over medium heat, stirring constantly, until thickened. Remove from heat, and stir in vanilla. Stir in remaining ingredients, and let cool completely.

Fried Chicken

• 8 chicken legs or thighs
• 2 cups buttermilk
• 2 T. salt
• 2 T. Hungarian paprika
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• Flour, for dredging
• peanut oil, for frying

Place chicken into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Pour enough oil to come just 1/3 inch up the side of a 12 inch cast iron skillet or heavy frying pan.Raise heat 325 F. Do not allow oil to go over 325 F. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne. Liberally season chicken with spice mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, Approximately 10 to 12 minutes per side. More importantly, the internal temp. should be right around 180 F. Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially  if it's a gas oven. Thanks Alton Brown!

Empanadas

For the dough

• 1 1/2 c. flour
• 1/2tsp salt
• 1 tsp baking powder
• 1 T. sugar
• 4 1/2 oz. cream cheese, softened
• 5-6 T. butter, softened

Sift all the dry ingredients. In a food processor, cream the butter and cheese til well mixed.(if you don't have a food processor a eclectic mixer will work) Add the flour mixture and mix til smooth. Cover with plastic wrap and refrigerate ar least 30 minutes.

For the filling

• 1 T. oil
• 1/2 small onion, finely chopped
• 1 jalapeno, finely diced, seeded and ribed
• 2 cloves garlic, minced
• 3 green onion, thinly sliced
• salt and pepper to taste
• 1 1/2 c. shredded the diced chicken (left over rotisserie works well)
• 1 c. shredded Monterrey Jack and Cheddar cheese blend
• cumin
• paprika hot sauce
• 3-4 oz. cream cheese
• 1 egg, beaten (for wash)

Preheat oven to 375 F. Put a layer of foil or parchment on a sheet pan. Add oil to large pan over medium heat. Once hot add onion, jalapeno, garlic , green onions and saure until tender, about 3 minutes. Season with salt and pepper.
In a large bowl, combine the chicken,cheese, cream cheese, spices, hot sauce and sauteed mixture.
roll out sough and cut circles. Place a spoonful of filling in the dough, fold over, brush half the outside rim with egg and seal. Repeat with the rest. (once at this point you can cover them and put them in the fridge for a few hours.) Brush the tops of them with egg and sprinkle on chili powder. Bake until gold en brown, about 20 minutes. Serve with chimichuri.

Pad Thai

For the sauce:

• 1/4-1/3 c. chicken broth
• 1 - 1 1/2 T. ginger-garlic paste
• 1 T. chili paste (sambal oelek)
• 2 T. tamarind paste
• 3 T. fish sauce
• 1 T. thick (sweet) soy sauce
• 1 T. thin soy sauce
• 1 T. lemon or lime juice

For the stuff

•  3-4 c. veggies, chopped small (carrots, snow peas, cabbage, onion, bean sprouts, etc. pretty much whatever you want)
• Rice noodles - cook according to package directions
• Meat of choice, cut thin/small - chicken, pork ,beef, even little meatballs

Things that go on top

• Roasted peanuts
• A poached or fried egg
• Cilantro

In a large pan heat sesame and peanut oil. Stir fry veggies in order of hardness, so onions first, then carrots etc. Once veggies are mostly done, add the meat and cook ( or you could pre-cook the meat or use leftovers and just heat it through). When the meat is done, add the cooked noodles . Finally, add the sauce and cook til most of the extra liquid has cooked off. Serve at once and apply toppings.

Spicy Lamb Chops

• 1 T. coriander powder
• 1 T. chili powder
• 1-2 T. oil
• 3 T. yogurt
• 1 tsp fresh minced cilantro
• 1 T. ginger-garlic paste
• 1 T. lemon or lime juice
• 1 pinch flour
• 1/4 tsp pepper
• 1 T. salt
• 1 tsp sugar
• 2 T. vinegar
• 10 lamb chops

Mix all the marinade ingredients in a gallon zip-lock bag. Add lamb and mix. Let marinate. Over medium-high heat, add oil to a non-stick pan. Add the chops and cook for 5 minutes. Flip chops, turn heat down to low and cook for 20-30 minutes, keep flipping. Cook til tender and golden brown. Let rest a few minutes.

Spinach Salad

• 1/4 c. oil
• 2 tsp wine vinegar
• 1 tsp lemon juice
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper 

• 10 oz. fresh baby spinach
• 1/2 c. sliced sweet onion (Vidalia, Walla Walla, etc.)
• 4-6 slices crispy bacon, crumbled
• 3-4 hard boiled eggs
• croutons 

Mix dressing and toss lightly over spinach. Top with the rest of the ingredients. Serve promptly.

Blueberry Orange Bread

• 2 T. butter
• 1/4 c. boiling water
• 2/3 c. orange juice
• 4 tsp grated orange rind
• 1 egg
• 1 c. sugar
• 2 c. flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 c. blueberries
• 2 T. honey

 Melt butter in boiling water. Add 1/2 c. o.j. and 3 tsp rind. Beat egg with sugar till light and fluffy, add sifted dry ingredients alternating with liquid. Beat until smooth. Folk in berries. Bake in 1 1/2 qt. baking dish or loaf pan at 325 F for 1 hr 10 minutes. Turn out on rack. Mix 2 T. o.j, 1 tsp rind and honey and spoon over hot loaf. Cool completely.

Currant Scones

• 2 c. flour
• 1/2 c. sugar
• 2 tsp cream of tartar
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 c. butter
• 1/2 c. currants
• 3 eggs

Sift dry ingredients. Cut in butter. Add currants add 2 slightly beaten eggs and mix with a fork until just moistened. Roll into 8" circle and cut into wedges. Place on baking sheet. Brush top with slightly beaten egg and sprinkle with sugar. Bake at 425 F for 15 minutes until golden. Bakes 12-14 small wedges.

Spinach-Carrot Medley

• 5 medium carrots, sliced
• 1 medium onion, sliced
• 10-12 oz frozen spinach
• 3 T. butter
• 3 T. flour
• 1 1/2 c. milk
• 1 c. shredded sharp cheddar cheese
• 1/4 tsp. salt
• dash pepper
• 1/2 c. buttered bread crumbs

 Cook carrots and onions in boiling, salted water until almost tender. Cook spinach. Drain vegetables. Melt butter in saucepan. Blend in flour and add milk. Cook, stirring constantly til mixture thickens and bubbles. Remove from heat. Add cheese, salt and pepper and stir til melted. Place half the spinach, then half the carrots and half the sauce in 1-qt. casserole dish. Repeat. Sprinkle with bread crumbs. Bake at 350 F for 15-20 minutes or til crumbs are golden brown.

Almost-Famous Swedish Meatballs

For the Meatballs

• 1/3 c. breadcrumbs
• 2 T. butter 
• 1/3 c. onion, minced
• 2 cloves garlic, minced
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• salt and pepper to taste
• 1/4 c. milk
• 1 tsp Worcestershire sauce 
• 3/4 lb ground beef
• 1/2 lb. ground pork
• 1 large egg, beaten
• oil, for brushing

For the Gravy:

• 2 T butter
• 2 T flour
• 1 1/2 c. beef broth
• 1 tsp Worcestershire sauce
• 1/4 c. sour cream
• salt and pepper to taste
• 2 T chopped fresh parsley (otional)
• Lingonberry jam, for serving (optional)

       To make the meatballs:
Preheat oven to 400 F. Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add onion, garlic, and spices, and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add beef, pork, and egg to the bowl and mix until combined. Roll the meat into 1-inch balls and arrange on a foil-lined baking sheet. Bake the meatballs until cooked through, about 20 minutes.

       To make the gravy:
Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking, til smooth. Slowly pour in the broth whisking vigorously to prevent lumps, add Worcestershire and bring to a simmer. Add sour cream and stir. Reduce heat to medium low and simmer until gravy thickens, about 10 minutes. Season with salt and pepper. Serve gravy over meatballs and sprinkle with parsley and Lingonberry jam, if desired.

Ground Lamb and Peas in Yogurt

• 2 tsp garam masala
• 2 tsp turmeric
• 1 tsp coriander 1/2 ts[p cumin
• 1/2 tsp chili powder
• 1 bay leaf
• 1 medium onion, chopped
• 1 T ghee or oil
• salt and pepper to taste
• 2 T tomato paste
• 1 1/2 lb. ground lamb
• 3 medium plum tomatoes, cored and chopped
• 1 cup whole-milk yogurt
• 1 1/2 c. frozen peas, thawed
• 1/2 c. roughly chopped cilantro

Put ginger-garlic paste, all spices except bay leaf, and 1/2 c. water in a blender and puree to a wet paste. Set aside. Over medium-high heat, melt ghee and add onion, salt and pepper; cook until caramelized, 3-4 minutes. Add lamb and bay leaf;cook, stirring and breaking the lamb up into small pieces, until browned and cooked through, about 5 minutes. Add tomatoes and cook, stirring occasionally, until softened, about 3 minutes or more. Remove the skillet from heat and stir in yogurt, peas, and cilantro. Adjust spices if necessary and serve with rice or flat-bread.

Palak Paneer

• 5-6  cups fresh finely chopped spinach, or 10 oz. frozen
• 1/3 lb. paneer, chopped into 1/4 or 1/2 inch cubes
• 2 medium tomatoes, pureed
• 3/4 -1 c. onion (more or less depending of how much you like it)
• 1 T oil or ghee
• 1 1/2 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin
• Pinch asafoetida
• 1/2 salt
• 2 T wheat flour
• 1/3 c. cream or 3/4 -1 c. milk (or a combination there of)
• 1-2 oz cream cheese, cut into bits
• 1/8 - 1/4 cup sour cream or yogurt

If using frozen spinach thaw and blend until creamy but not pasty. Blend tomatoes; add ginger-garlic paste and all the spices; set aside. Mix flour and dairy. Melt ghee and cook onions until light gold. Add tomato spice mix and cook off excess liquid. Add spinach, stir, and cook with top on for about 10 minutes or until thoroughly wilted. Add cream mixture and stir. Cook a few minutes until thick. Add chopped paneer and fold into spinach mixture and simmer for 2-3 minutes. Serve over rice if desired.

Swirl Coffee Cake

• 1 stick butter
• 3/4 c. sugar
• 2 eggs 
• 2 tsp vanilla 
• 1 3/4 c. flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 c. sour cream or yogurt
• 1/2 c. brown sugar
• 1 c. toasted chopped pecans
• 2 tsp cinnamon

 Combine the brown sugar, cinnamon, and nuts; stir and set aside. Cream butter and sugar. Add eggs and vanilla, beating well after each addition. Sift together the flour, baking powder, soda, and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour. Pour half the batter into a greased, 10-inch tube pan; sprinkle half of pecan mixture over batter. Repeat layers. Bake at 350 F for 45-50 minutes or until toothpick comes out clean. Cool 5 minutes and then turn out onto serving plate.

Chile-Garlic Roasted Sweet Potatoes

• 4 tsp olive oil
• 1 T chile-garlic sauce (see note)
• 1 T soy sauce
• 1/8 tsp white pepper
• 1 1/2 lb. sweet potatoes, scrubbed, cut into 1-inch wedges or pieces

Position rack in lower third of oven, preheat to 400 F. Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture. Spread the sweet potatoes evenly on a rimmed baking sheet. Roast, stirring frequently , until potatoes are tender and browned, 20-25 minutes.

        Note: Chili-garlic sauce (like Sambal Oelek) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian  section of large supermarkets and will keep for up to 1 year in the fridge.

Carrot Cake

• 3 sticks butter
• 1 3/4 c. sugar
• 2 c. flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 4 large eggs
• 1 tsp vanilla
• 3 1/2 c. grated carrots 
• 1 c. chopped walnuts

Preheat oven to 350 F.
Grease 3 (9 inch) cake pans. In a large bowl, cream butter and sugar. Sift dry ingredients.
Add the dry ingredients, alternating with the eggs, beating well after each addition. Add vanilla and mix. Add carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the pans and bake until set and a toothpick comes out clean, 25-30 minutes. Remove cakes and let cool in pans for 10 minutes then turn out and coll completely. Top with cream cheese frosting and enjoy.

       recipe by Emeril Lagasse

Sour Cream Chocolate Cake

• 2 cups flour
• 2 cups sugar
• 3/4 cup sour cream
• 1/4 cup shortening
• 1 cup sugar
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
• 1 tsp vanilla
• 2 eggs
• 4 oz. unsweetened chocolate, melted and cooled

Heat oven to 350 F. Grease two 9-inch pans. Beat all ingredients in large bowl in medium speed, scraping bowl occasionally, for 3 minutes. Pour into pans. Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes, turn out and allow to cool completely.

Sour Cream Frosting

• 3/4 cup sour cream
• 1/2 cup butter
• 3 oz. unsweetened chocolate, melted and cooled
• 2 tsp vanilla
• 2 cup powdered sugar (you may want more or less so be cautions in adding a lot at time)

Mix sour cream, butter, chocolate, vanilla. Stir n powdered sugar; beat just until frosting is smooth and spreading consistency.

Cream Cheese Frosting

• 10 oz. cream cheese
• 1/2 cup powdered sugar
• 2 tbls butter 5 tbls heavy cream (or coconut cream)
• Vanilla

Cream all the ingredients except the cream until light and fluffy. Add the cream slowly, beat till well incorporated. Keep at room temp. until ready to use, max of a few hours. NOTE add sugar a bit at a time tasting frequently till sweet enough.

Lemon Crunch Cake

• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs, beaten
• Zest of 1 lemon
• 1 1/2 cup self-raising flour, sifted
• 1/4 cup milk
• Juice of 1 lemon
• 1/2 cup sugar

Heat oven to 350 F. Grease and 8 x 8 pan. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs. Stir in lemon zest. Fold in flour, alternately with milk. Pour batter into prepared pan and level surface with a metal spatula. Bake about 30 minutes until well-risen and pale golden. While cake is baking, make topping. In a bowl, mix together lemon juice and sugar. Spoon sauce over hot cake. Leave cake in pan until completely cold, then turn out and cut into squares.

Chocolate Mayonnaise Cake

• 2 1/4 cup flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 eggs
• 1 tsp vanilla
• 1 cup mayonnaise
• 4 oz. unsweetened chocolate
• 1 1/3 cups water
• 1 2/3 cups sugar
• 1/2 tsp salt
• 1/8 tsp cinnamon

Heat oven to 350 degrees F. In double boiler, melt chocolate. Add mayonnaise and water to chocolate over medium heat. When smooth, cut heat. Fluff eggs and add sugar. Add chocolate mixture. Mix in dry ingredients and pour into greased 9 x 13 pan. Bake for 40-45 minutes.

Lemon Tart

Lemon Tart

• one 9-inch pre-baked tart shell
• 1/2 cup lemon juice 
• zest of 1 lemon
• 1/2 cup sugar
• 6 T. butter, cut into bits
• 2 large egg yolks
• 2 large eggs

 Preheat oven to 350 F
In a medium non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. In a small bowl, beat together the eggs and the yolks. When the butter is melted, temper in the eggs and cook until thickened and begins to bubble around the edges. Pour the lemon curd into the pre-baked tart shell. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd. Remove from the oven and let cool before slicing. If desired serve with whipped cream.

Pecan Pie

• 1 cup dark brown sugar
• 2/3 cup Lyle's Golden Syrup
• 1 tbls Frangelica
• 4 tbls butter
• 3 eggs
• 1/4 cup cream
• 1/4 tsp salt
• 1 1/2-2 cups pecans, toasted and coarsely chopped

 Heat oven to 350 degrees F and place rack in the bottom third of the oven. Toast pecans for 8 minutes until lightly browned and fragrant, Allow to cool, then chop coarsely. 

In a large saucepan, heat the brown sugar, syrup, liqueur and butter until boiling, stirring constantly. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs, Beat the eggs, salt and cream into the cooled syrup mixture. Remove the chilled pastry crust from the fridge and distribute the chopped pecans. Pour the filling over the nuts.

Bake for about 45 minutes until filling is just set. A toothpick inserted into the center of the pie should come out clean.

Tiramisu

• 1/2 cup strong coffee
• 1 1/2 tsp sugar
• 1/2 tbls Frangelica
• 1/2 tbls Creme de Caoco 
• Combine in a flat, shallow dish.

• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 1 1/2 tbls sugar
• 1 tsp vanilla
• Add all ingredients to mixing bowl and beat to soft peaks.

Ladyfingers

• 1/2 c. flour
• 1 1/2 T. cornstarch
• 3 eggs, separated
• 5 T. sugar
• 1/8 tsp cream of tartar
• 1/2 tsp vanilla
• powdered sugar

Beat egg yolks with 2 T. sugar until thick and very pale. Beat in vanilla. Sift flour and cornstarch together ocer mixtur, but do not fold in yet. I second bowl, whip whites until foamy; add cream of tartar. Slowly add remaining sugar. Beat to stiff peaks. Fold whites into flour mixture in three batches, just until incorporated. Pipe into 3 inch long strips, one inch apart, on papered sheet pan. Dust with powdered sugar. Bake 8-10 minutes until firm and spongy, but not brown. DO NOT ALLOW LADY FINGERS TO BROWN.

To assemble
Dip ladyfingers briefly into coffee mixture and pace in the bottom of the serving vessel. Spread a layer of cheese mixture over this. Top with semi sweet chocolate bits. Repeat. If desired, dust with cocoa powder before serving.

Pumpkin Pie

• 16 oz. pumpkin puree 
• 1/3 - 1/2 cup brown sugar (depending on how sweet you want it)
• 2/3 cup heavy cream
• 7 tbls sweetened condensed milk
• 7 tbls evaporated milk
• 3 eggs
• 1/4 tsp vanilla
• 1 1/2 tsp ginger
• 1 tsp cinnamon
• 1/8 tsp cloves
• 1 tsp nutmeg
• 1/8 tsp salt

Preheat oven to 325 degrees F. Cook pumpkin with brown sugar for 20 minutes until thickened and slightly darker. Dump in all the spices and vanilla extract. Remove from heat. Whisk together cream, milks, and eggs in a bowl. Pour milk and egg mixture into the pumpkin whisking constantly. Pour into unbaked pie shell. Bake for 50 minutes. Allow 1 hour to cool. Serve with whipped cream if desired.

Peach Crisp

• 6 cups peeled, sliced fresh peaches
• 3/4 cup flour
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup butter
• 1/4 cup rolled oats, ground but not powdered

Blend flour, oats, salt, cinnamon and sugar. Cut in butter. Sprinkle over peaches. Bake at 375 degrees for 45 minutes.

Blueberry Pie

• 4 cups blueberries
• 1/4 cup sugar
• 1/2 cup water
• 3 1/2 tbls cornstarch
•  Pinch of salt
• 1 cup cream, whipped
• 1 tbls butter
• Blind-baked pie shell

Mix cornstarch, sugar and salt, Add water and 1/2 cup blueberries. Cook and stir until thick. Add butter and remaining berries. Cool. Pour into pie shell and top with whipped cream.

Lemon Squares

• 1 cup flour
• 1/2 cup butter
• 1/4 cup powdered sugar 

Mix and press into an 8 x 8 inch pan. Bake 20 minutes at 350 degrees. 

• 2 eggs, beaten 2 tbls lemon juice
• Zest of 1 lemon
• 1 cup of sugar
• 2 tbls flour
• 1/2 tsp baking powder 

Mix together and pour into baked crust. Bake at 350 for 25 minutes. Cool.

• Juice of one lemon
• 1/2 cup sugar

Stir together and pour over square. Allow to set. Cut into squares

Brownies

• 1 cup sugar
• 1/2 cup butter 
• 1/2 cup flour
• 2 eggs
• 2 oz. unsweetened chocolate
• 1/2 tsp salt
• 1 pinch cinnamon
• 1 tsp vanilla

Heat oven to 325 degrees F. Grease an 8 x 8 inch cake pan. Beat eggs till light and fluffy. Beat in sugar until well blended and the mixture is thick and foamy. Melt butter and chocolate. Gradually pour into egg mixture, stirring constantly. Add vanilla. Add flour, cinnamon and salt. Pour batter into pan and bake for 25 minutes. Do not overcook. These should be dense and fudgy. Cool slightly before cutting.

Moroccan Chicken

• 3 cups hot cooked couscous or rice
• 1 tbls oil
• 1/4 cup chopped almonds
• 2 garlic cloves, minced
• 8 poached chicken thighs, skin removed (or leftover rotisserie chicken)
• 1-2 cups salsa
• 1/4 cup water
• 1/2 - 1 cup dried fruit
• olives
• 1 tbls honey
• 3/4 tsp cumin
• 1/2 tsp cinnamon
• 2 tsp curry powder
• 1/2 tsp salt

Cook couscous as directed.

Heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove from skillet; set aside.

In medium bowl mix everything except chicken. Add sauce to skillet; add chicken; cook till hot. Serve over couscous and top with roasted almonds.

Birdie's Basil Pesto

• 1 packed cup fresh basil leaves
• 1/2 cup pinon nuts
• 2 cloves garlic

Pulse food processor until roughly chopped. Turn on and drizzle in: 2/3-1 cup olive oil.

STOP, add:

• 1/2 cup shredded Parmesan cheese
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Dash of Tabasco sauce

Turn on processor and add: 2 tbls red wine vinegar

Mexican Corn Chowder

• 3 tbls butter 
• 1 large onion
• 1 medium green bell pepper, chopped
• 1 clove garlic, chopped
• 1 can Rotel (or small can petite diced tomatoes + 1 can green chilis)
• 32 oz.creamed style corn (2 cans)
• 16 oz. corn kernels. drained 
• 2 cups chicken stock
• 1 cup milk
• 2 cups chopped cooked chicken
• salt and pepper to taste
• Tabasco

Melt butter oven medium heat, Add onion, bell pepper and garlic; cook 3-5 minutes until onions are tender. Add Rotel and blend well. Stir in remaining ingredients. Bring to a boil reduce heat and simmer 30 minutes. Top with shredded cheddar. sour cream and scallions. Serve with corn chips.

For more heat add salsa or chopped jalapenos.

For organic, to replace creamed corn, make one cup basic cream sauce and use 3 cans total of organic corn.

Ricotta Pancakes

• 2 cups flour
• 1- 1/2 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 4 eggs
• 1- 1/3 cup milk
• 1-2 zest and juiced lemons 

Preheat a nonstick griddle.

Sift together the dry. Whisk together the wet. whisk the dry into the wet until just combined. Brush the hot griddle with butter. For each pancake , pour about 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.( Very good with blueberry sauce)

Chocolate Chip Cookies

• 1/2 cup brown sugar
• 1/2 cup sugar
• 3/4 cup butter
• 2 eggs
• 2 tsp vanilla
• 1/2 cup rolled oats
• 2 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup chocolate chips

Cream butter and sugars. Add vanilla and eggs. Sift dry ingredients. Add flour and oats, mizing till just blended. DO NOT OVERMIX. Stir in chocolate chips. Bake at 330 degrees for 12-18 minutes.

      NOTE add a 1/4 cup each of chocolate chips, Craisins, shredded coconut, and chopped wallnuts for a different but tasty option.

Tres Leches Cake

For the cake:

• 6 3/4 oz. White Lily flour
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 4 oz. butter
• 6 oz. sugar
• 5 eggs
• 1 1/2 tsp. vanilla extract

For the glaze:

• 12-oz. can evaporated milk
• 14-oz. can sweetened condensed milk
• 1 cup half-n-half

For the topping:

• 1 cups heavy cream 
• 3 oz. sugar
• 1 tsp. vanilla extract

Directions

For the cake
       Preheat the oven to 250 degrees F. Spray a 9" x 13" pan with baker's joy.

Sift together the flour, baking powder and salt in a medium bowl and set aside.

Cream butter till light and fluffy, abut 1 minute. Decrease speed and add sugar slowly. Stop to scrape down the sides of the bowl, if necessary. Add eggs, 1 at a time, and mix to thoroughly combine. Add the flour mixture to the batter in 3 batches and mix until just combined. Pour the batter into the pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 -25 minutes or until the cake is lightly golden and a tooth pick comes out clean.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a quart measuring cup. Once combined, port the glaze over the cake. Refrigerare the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

     Recipe courtesy Alton Brown

Chocolate Zucchini Cake (slightly changed)

• 1/2 cup butter
• 1/2 cup oil
• 1 1/4 cup sugar
• 1 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp baking power
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup sour cream or yogurt
• 2 1/2 cups flour
• 3/4 cup cocoa
• 2 tsp espresso powder
• 3 cups shredded zucchini ( do NOT squeeze out moisture. With the reduced amount of sugar it will be to dry.)

               Heat oven to 325 degrees F. Spray a 9" x 13" pan with baker's joy.
Cream butter, oil, and sugar, add vanilla and eggs. Sift together the dry ingredients. Gentley beat in sour cream or yogurt alternetly with flour, begging and ending with flour. Finally, stir in the zucchini and chocolate chips. Pour batter into pan. Bake for 30 minutes or until a tooth pick comes out clean. remove cake and cool on a rack.
 
   credit to the Repressed Pastry Chef

Chef John's Salmon

• 2 (8 ounce) center-cut salmon fillets, with skin
• 1/4 tsp salt
• 1 tsp vegetable oil
• 1 clove garlic, sliced
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh flat -leaf parsley
• 3 tbsp mayonaise
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 pinch cayenne pepper
• Panko bread crumbs
• melted butter

Line a baking sheet with foil and brush salmon with oil. Preheat oven's broiler on high and set the oven rack about 8 inches from the heat source. Grind garlic, salt, tarragon, and parsley in mortar and pestle until it forms a loose paste. Mix mayo, mustard, lemon juice, and cayenne into garlic paste until combined. Place salmon fillets skin side down on the baking sheet, spoon herb spread over the top and sides of each fillet. Mix butter and Panko and sprinkle on top of salmon. Cook under the preheated broiler until fillets are well-browned, about 5 minutes, Turn the broiler off and turn the oven to 350 degrees F (175 C). Bake until the internal temperature of the salmon is 130 degrees F (55 C) and salmon flakes easily with a fork, about 3 to 4 minutes.

Instant Raspberry Ice Cream

12 oz frozen raspberries
1/4 c sugar
2/3 - 1 c heavy cream

Pulse the sugar and the berries in a blender until finely chopped, but do not pulse to liquid. Turn the blender on medium and slowly pour in cream until the mixture lightens, smooths and comes together. Eat immediately or freeze for a firmer texture.

Bananna Pancakes

Recipe for banana pancakes:

4 eggs

2 ripe bananas

lots of butter

a little pure maple syrup


Mash the bananas with a fork and lightly whisk the eggs in with them. Pour on a hot pan with plenty of butter. Cook for a couple of minutes, checking for brownness and flip.