Lemon Bisque

1 package lemon jello (3oz)

1 1/4 cups hot water
1/2 cup sugar
4 tbsp lemon juice
1 large can Pet milk
2 1/2 cups Vanilla wafer, crushed 
salt
whipping cream, whipped

Mix Jello, water, sugar and lemon juice. Put in refrigerator to set.Take out and beat for a few minutes. Put back in fridge.

Whip 1 large can pet milk until firm (can should be in fridge at least a day so it is very cold). Fold Jello mix into Pet milk.

Mix 2 1/2 cups vanilla wafer crumbs and a pinch of salt. Spread half of mixture on bottom of 9x13 pan. Carefully spread Jello mixture on top. Sprinkle with remaining crumbs. Chill. Serve with shipped cream and cherry. 

Artisan Bread Dough

Thanks to Jamie for this recipe, which she got from Artisan Bread in 5 Minutes a Day. I adapted it slightly and have loved the results. It's a versatile recipe, and can be used for pizza crust, calzones, pasties, or pot pies. The dough keeps for at least 2 weeks in the fridge, and it's great to pull out a little whenever you need it.

Ingredients:
6 1/2 cups unbleached all-purpose flour (975 grams)
1 1/2 Tbsp dry yeast
1 1/2 Tbsp salt
3 cups warm (100˚F, or just warm to the touch)\
3–4 Tbsp olive oil (makes the bread nice and fluffy!)

Mixing:
Mix flour, yeast, and salt together in a large bowl. I like to weigh out the flour for speed and accuracy. If using a KitchenAid, use the dough hook and set these dry ingredients mixing on low while measuring out the water (this can take the place of sifting).

While mixing, add olive oil and then add water slowly. The trick is to get all of the flour wet while avoiding mixing the dough too much. The KitchenAid and a spatula are good for this. As soon as dough is mixed thoroughly, cover lightly and set aside to rise at least 2 hours. If you're not baking right away, you can cover it more carefully (with plastic wrap on the surface of the dough to keep the air out) and store it in the fridge (you can also skip the 2-hour rising and let it rise overnight, but I never do).

Baking:
Preheat oven to 450˚F.

Take a grapefruit-sized lump of dough (1lb) in well-floured hands. Form it into a ball and gently pull the heel of your hand against the surface of the lump as you turn it in your hands. The goal is to stretch the surface slightly, making a "gluten cloak" that will trap the heat inside. Do this for about 30 seconds.

Allow the loaf to rise 30–40 minutes (if the dough is cold, it may need a little longer). Dust the top of the loaf and slash a 1/4 inch deep pattern (cross or tic-tac-toe). This allows steam to escape and gives your bread that professional "artisan" look.

Optional: for a harder crust, you can create a steam oven, which will toughen the surface of the bread. Place on old pan or basting tray on the bottom shelf of the oven while preheating. Just before you put the loaf in the oven, pour 1 cup of warm water on the pan. Place bread on upper shelf and quickly close oven door to trap the steam. I like my bread softer, so I usually skip this step.

Sprinkle cookie sheet or pizza stone with corn meal and bake for about 20–30 minutes. Remove when crust is golden brown. Allow to cool. Slice and enjoy!

Store remaining dough, tightly covered, for up to two weeks.

Ultimate Chocolate Frosting

Recipe by Martha Stewart

Ingredients
3 1/2 cups confectioners' sugar
1 cup cocoa powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup milk, room temperature
2 teaspoons vanilla

Directions
Sift sugar and cocoa powder together in a medium-sized bowl. Add butter, milk, and vanilla. Stir until smooth and free of lumps.

Minestrone Soup

Serves 16.

Ingredients
3 cans canneline beans
3 strips bacon, cut into large chunks
11 cups chicken broth (separated)
1/2 cup olive oil
1 onion, diced
3 carrots (1 diced, 2 sliced)
5 cloves garlic, minced
fresh parsley
2 cans chopped tomato
2 handfuls fresh spinach
1 handful macaroni noodles
Parmesan cheese

Directions
Rinse canneline beans and add to large pot with bacon and 6 cups of chicken broth. Cover and bring to a boil. Cook gently for 1 hour.

In a separate large pot, heat 1/2 c. olive oil. Dice one carrot and add with diced onion, garlic, and chopped fresh parsley. Saute for 5–8 minutes before adding chopped tomato, spinach, macaroni noodles, the remaining 5 cups chicken broth, and the remaining two carrots, sliced. Simmer 40–50 minutes

Remove bacon chunks from beans. Dice bacon, and add to the vegetables. In blender, blend half of the beans to paste (be careful, they will be hot!!). Add blended beans to the vegetables. Add remaining beans and broth to the vegetables. Simmer 5 minutes

Garnish with Parmesan cheese.

One-Bowl Chocolate Cake

A moist and delicious chocolate cake that's easy to make too!

Ingredients
2 cups white sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Frost with Ultimate Chocolate Frosting and stack layers.

Tennessee Cornbread

Another favorite. Sweeter and moister than the cornbread I grew up with. Pretty hard to resist.

2 eggs
1/2 cup mayonnaise
1/2 cup buttermilk
2 Tbsp vegetable oil
2 cups yellow cornmeal
1/2 cup sugar
1 Tbsp baking powder
1 tsp salt

Preheat oven to 425˚. Combine dry ingredients. In separate bowl, combine wet ingredients and beat until smooth. Add dry ingredients to wet, and mix until combined.

Grease 9" iron skillet. Dust with cornmeal. Add batter and bake 18-20 min.

Cornbread - Southern

My friend Jennifer was kind enough to share her cornbread recipe. Apparently you can also cook the batter in a waffle iron and top with pulled pork. Who knew?

2 cups cornmeal (wholegrain)
Scant 1/2 cup flour
1/2 tsp salt
4 tsp baking powder
2 cups buttermilk
4 eggs, beaten

Preheat 10" iron skillet in oven at 450˚. Combine the dry ingredients.

In a separate bowl, combine buttermilk and eggs.

Quickly combine wet and dry ingredients. Pour into skillet and bake 15-20 min, until golden brown.

Mushroom and Lentil Soup

A great winter or autumn meal, especially good with fresh-baked bread.

1 1/2 cup lentils

1 lb. mushrooms, chopped

4-6 green onions, chopped

2 large gloves garlic, minced

1/2 cup dry sherry or port

1 bay leaf

4 cups chicken stock

1 Tbs. lemon juice or lemon zest

1 bunch fresh spinach (optional)

1 cup sour cream/yogurt or mozzarella cheese (optional)

Cook lentils on stovetop in about 4 cups water until soft (about 30 min).

Chop mushrooms and sauté in olive oil or butter until browned. Add green onions and garlic. Season with salt and pepper. 

Add sherry or port and bay leaf. Cook for a few more minutes, then add chicken stock, lentils, lemon juice, and about 3 cups water.

Bring to a boil, then reduce heat and let simmer for 20 minutes.

If using, add spinach and stir until wilted. Add additional salt and pepper to taste.

German Chocolate Cake

Originally named for Sam German, who invented dark baking chocolate, this rich, gooey cake is a sure crowd-pleaser. Recipe adapted from Baker's baking chocolate box.

Total time with cooling: 2 hours
Requires three 9-inch cake pans

The cake:
1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. flour
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Coconut-pecan topping:
4 egg yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp. vanilla
1 1/2 cup (1 1/2 sticks) butter
1 pkg. (7 oz.) coconut flakes
1 1/2 cup chopped pecans

Preparing the cake:
Preheat oven to 350˚. Line bottoms of pans with parchment paper. Spray sides with cooking spray.

Microwave chocolate and water 1 1/2 minutes, stirring in the middle. Stir until chocolate is melted. Set aside.

In a large bowl, beat butter and sugar. Add egg yolks, one at a time, beating after each addition (separate egg whites into a small bowl for later). Blend melted chocolate and vanilla into butter and sugar mixture, blending well. In a separate bowl, combine flour, baking soda, and salt. Alternately add flour mixture and buttermilk into the butter and sugar mixture, beating after each addition.

Beat egg whites until stiff peaks form. Gently stir into the batter. Pour into the tree prepared pans.

Bake at 350˚ for 30 minutes, or until a toothpick comes out clean. Immediately run a small spatula around the inside of the pans, then set them on a rack to cool for about 15 minutes. Remove cakes from pans and allow to cool completely on racks.

Preparing the topping:
Beat egg yolks, evaporated milk, and vanilla until well blended. Add sugar and butter. Cook over medium heat 10-15 minutes, stirring constantly, until thick and golden brown. Add coconut and pecans.  Mix well and allow to cool.

Putting it together:
Frost between layers of the cake and on top. Garnish with strawberries or maraschino cherries.

French Chocolate Almond Cake

From Moosewood Restaurant New Classics
Be sure the ingredients are at room temperature—including the eggs, which can be warmed in a bowl of hot tap water for 10 minutes. 
We prefer making it without the optional black pepper and cinnamon

Yields a single 8-inch layer cake
Preparation time: 40 minutes
Baking time: 25 minutes
Cooling time: 10 minutes

1 teaspoon instant coffee granules (we used 2 Tbsp espresso)
2 tablespoons hot water
4 ounces good-quality bittersweet chocolate or semi-sweet chocolate chips
l/3 cup butter, at room temperature
l/2 cup sugar
3 eggs, separated (make sure to separate well)
1/3 cup unbleached white flour
l/3 cup finely ground almonds
* 1/4 teaspoon ground cinnamon (optional)
* 1 teaspoon ground black pepper (optional)
1/4 teaspoon cream of tartar
pinch of salt
2 tablespoons sugar
2 tablespoons confectioners' sugar 

Preheat the oven to 350°. Butter an 8-inch springform pan and dustwitfc flour. Stir together the coffee and water in a small saucepan. Add the chocolate and warm on low heat, stirring with vigilance until smooth and blended. Remove from the heat and set aside.

In a medium bowl beat together the butter and sugar with an electric mixer or whisk, until light and creamy. Add the egg yolks one at a time, beating well after each addition. Beat in the reserved melted chocolate mixture. 

In a small bowl, stir together the flour and ground almonds. If using, add the cinnamon and pepper. Set aside. 

Using an electric mixer or a whisk, whip the egg whites in a sturdy bowl until white and foamy. Add the cream of tartar and salt and whip until the whites form soft peaks when the beaters are lifted. Add the sugar and continue to whip until the whites are stiff and glossy. 

Now combine the mixtures. Fold the flour mixture and the beaten egg whites alternately into the chocolate mixture in two or three batches. Use a gentle, thorough touch so the batter is blended but light and airy. This is what gives the cake its melt-in-your-mouth texture. Pour the batter into the prepared pan. Bake the cake in the center of the oven for about 23 minutes. When done, the top of the cake will be slightly cracked, a few crumbs will adhere to a toothpick inserted about 2 inches from the edge of the pan, and the center of the cake will be soft and slightly puffed. 

Cool on a rack for about 10 minutes. Run a knife around the outside of the cake and remove the sides of the springform pan. Invert the cake onto the rack to remove the bottom of the springform pan. Then invert back onto a serving plate, cracked side up. Sprinkle with the confectioners' sugar and serve at room temperature. This cake is at its very best when served the same day. 

Light Samosas

Special thanks to Dave and Lynne for this one. We've been wanting to make real (i.e., not "light"), deep-fried samosas sometime, but in the meantime, these are pretty delicious!

Ingredients:

1 1/2 tablespoons canola oil
1/2 cup carrot, finely cubed
1/2 cup green onions, thinly sliced
2 tablespoons fresh ginger, peeled and minced
1 tablespoon garlic, minced
1 tablespoon tomato paste
1 1/2 teaspoons cumin
1 teaspoon brown mustard seeds
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1 tablespoon water
15 ounces chickpeas, rinsed and drained
1/2 cup fresh cilantro, chopped
1 tablespoon fresh lemon juice
24 14x9" sheets frozen phyllo dough, thawed
cooking spray
2 tablespoons butter, melted

Directions:

Heat in a skillet over medium heat:
  1 1/2 T. canola oil

Add:
  1/2 C. finely cubed carrot

Cook 3 min, stirring frequently

Add:
  1/2 C. thinly sliced green onion
  2 T. minced peeled fresh ginger
  1 T. minced garlic

Cook 1 min, stirring constantly.

Add:
  1 T. tomato paste
  1 1/2 t. cumin
  1 t. brown mustard seeds
  3/4 t. salt
  1/4 t. ground red pepper
  1/4 t. freshly ground black pepper

Cook 1 min, stirring constantly.

Add:
  1 C. frozen green peas, thawed
  1 T. water
  15 oz. can chickpeas, rinsed and drained

Cook 1 min; then remove from the heat.

Stir in:
  1/2 C. chopped fresh cilantro
  1 T. fresh lemon juice

Cool.

Preheat oven to 400.

Place 1 phyllo sheet on a large work surface (cover remaining dough to keep from drying); coat with cooking spray.  Place another phyllo sheet on coated phyllo; coat with cooking spray.  Fold layered sheets in half lengthwise.

Spoon 2 T. filling onto bottom end of rectangle, leaving a 1" border.

Fold bottom corner over mixture, forming a triangle;  keep folding back and forth into a triangle to end of phyllo strip.  Tuck edges under; place seam side down on a baking sheet coated with cooking spray.

Brush with melted butter.

Repeat procedure with remaining 22 phyllo sheets, cooking spray, filling and butter.

Bake at 400 for 10 min. or until crisp and golden.

Mom's Frosting

Makes great frosting for sugar cookies. This recipe makes a lot, so I usually make half or even a third of it.

2 lb powdered sugar (4 c per pound)
3/4 c crisco shortening (not liquid)
2/3 c milk
1 t salt
1 t vanilla
1 t almond flavoring

Beat together crisco, salt, flavor and a little of the sugar. Slowly add milk and sugar alternately, beating well. You can not beat it too much. Add more or less milk depending on the consistency you want.

Peanut Butter Blossoms

Easy Peanut Butter Cookies

1 can (14oz) sweetened condensed milk

¾ c peanut butter

2 c Bisquick

1 tsp vanilla

Preheat oven to 375º. In a large bowl beat milk and peanut butter until smooth.

Add Bisquick and vanilla; mix well. Shape into 1 in. balls. Roll in sugar. Bake on

ungreased baking sheets. Bake 6 – 8 min or until lightly browned. Press Hershey

Kiss into center immediately after baking.

Makes 4 dozen

Migas

4 eggs, beaten
1/2 medium onion, diced
1/2 medium green pepper, diced (optional)
1/2 cup tortilla chips, crushed (can also fry tortilla pieces in oil)
1 tsp paprika
1 tsp cayenne
1/2 tsp cumin

1/4 cup black olives, chopped (optional)

1/4 cup chopped ham or browned chorizo (optional)

1/4 cup shredded cheddar cheese
2 Tbsp green onion, chopped

1) In an 8", deep fry pan, saute onions and green pepper (if desired) until soft. Add meat and olives (if desired)
2) Beat eggs and mix in spices
3) Crumble tortilla chips into sauce pan
4) Pour in egg mixture. Add cheese. Reduce heat to med-low and cover. Cook for about 5 minutes until most of it is firm but middle is still jiggly.
5) Sprinkle a bit more cheese and green onion to garnish. Cook under broiler until top is golden brown.
6) Cut in half and serve immediately.

Pasta Puttanesca

A quick and easy crowd pleaser. Can adjust this recipe to accommodate whatever you have on hand. A lot of recipes I saw called for diced tomatoes or even tomato paste, but I prefer more of a briny sauce.

1 onion, finely chopped
2+ cloves garlic, minced
1 tin anchovies, rinsed and minced
1 green pepper, chopped
1/2 cup giardiniera peppers
1/2 cup black olives, sliced
1/2 cup pepperoni, sliced (optional)
1 can diced tomatoes, drained (optional)
1 tsp red pepper flakes
8 oz spaghetti noodles (or other pasta)
olive oil
salt

1) In a large saucepan, sauté onion and garlic in plenty of olive oil. Add anchovy and green pepper. Season with salt and pepper.
2) Add giardiniera peppers, olives, tomatoes, and any other desired ingredients (pepperoni, capers, etc.). Add red pepper flakes and leave over low heat, stirring occasionally.
3) Cook spaghetti in salt water. When still al dente, drain noodles and toss in the sauce. Serve immediately.

Pretzels

Delicious fresh-baked pretzels. The dough also works great for pretzel buns. Just form into balls, dip into baking soda solution, and bake.

1 package (or 1 Tbsp) active dry yeast

2 Tbsp brown sugar

1 1/8 teaspoons salt

1 1/2 cups warm water (110 degrees F/45 degrees C)

3 cups all-purpose flour

1 cup bread flour

2 cups warm water (110 degrees F/45 degrees C)

2 tablespoons baking soda

2 tablespoons butter, melted

2 tablespoons coarse kosher salt

1) In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flours, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

2) Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.

3) After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.

4) Preheat an oven to 450 degrees F (230 degrees C).

5) Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Egg Casserole

Mama Otten's classic Christmas and Easter recipe.

7 eggs, beaten
2 cups milk
1 tsp dried mustard
1 tsp salt
1 dash pepper
5 cups Pepperidge Farm stuffing mix
1 cup shredded cheddar cheese
1 lb sage flavored sausage, browned and drained

1) Combine eggs, milk, mustard, salt, and pepper. Add stuffing mix, sausage, and cheese.
2) Pour into greased 9x13" pan (can cover and refrigerate over night)
3) Sprinkle more cheese on top
4) Bake at 350° for 1 hour or more

Quick Chocolate Mousse

265 grams (9.35 oz) bittersweet (70%cocoa) chocolate, chopped
1 cup water
4 Tbsp sugar, optional

1) Place a large mixing bowl on/in a slightly smaller one filled with ice and cold water (so that the bottom of the large bowl is touching the ice).
2) Put chocolate and water (and sugar and liquor, if using) in a medium saucepan and melt over medium heat, stirring occasionally.
3) Pour melted chocolate into the iced mixing bowl and whisk (or use a hand mixer) until thick. Do not over-whisk, or texture will become grainy (if it does, reheat on stove and whisk again).
4) Divide into four bowls and serve immediately

Baked Coconut Shrimp

1 lb large shrimp (oxymoron?), peeled & deveined
1/3 cup cornstarch
1 tsp salt
3/4 tsp cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy

1) Preheat oven to 400°, spray baking sheet
2) Rinse and dry shrimp with paper towels
3) Cornstarch, salt, and cayenne in a shallow bowl. Pour coconut flakes into a separate shallow bowl.
4) Roll shrimp in cornstarch mixture, then dip in egg white and roll in coconut, coating well. Place on baking sheet. Bake 15 - 20 minutes, flipping halfway through.

Rum Sauce
1/4 cup honey
1/2 tsp lime juice
3 Tbsp spiced rum
1/2 tsp orange zest
1 Tbsp orange juice
1 tsp grated fresh ginger
1 Tbsp chopped fresh cilantro leaves
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 tsp cornstarch

Mix in large bowl and serve with shrimp.

Buttermilk Biscuits

2 cups all-purpose flour
2 tsp sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
6 Tbsp (3/4 stick) cold unsalted butter, chopped into small pieces
3/4 cup buttermilk

1) Preheat oven to 400°
2) Combine dry ingredients in a large bowl. Work in butter with a fork, then add buttermilk. Mix until dough comes together
3) Gently knead on floured surface for 1 minute. Roll 1/2 inch thick and cut. Back on greased (or parchment-covered baking sheet for 12 minutes.

Parchment Baked Tilapia

The recipe I used said to sear the fish first, but I don't think this step is necessary. Next time I'm going to try just baking it in the parchment. The mushrooms really made the dish, but I think it would be good with a few other veggies as well.

1/2 lb sliced mushrooms
5 cloves garlic, slivered
2 fillets tilapia (or other white fish)
6 sprigs fresh thyme
1 dash chopped thyme
1 Tbsp butter

1) Sautee mushrooms in olive oil until soft
2) Add slivered garlic, salt and pepper, and a dash of thyme
3) Sear fillets in butter in a hot skillet.
4) Cut two 12 x 20 inch pieces of parchment paper. Fold in half and cut into large Valentine's-style hearts. Open up and brush one half of each heart with vegetable oil. Divide sauteed mushrooms onto non-oiled half and place fillets on top.
5) Fold the oiled parchment side on top. Beginning from the curve of the "heart", fold a 1/4 inch seam around the parchment, closing it off into a bag, but stopping 1/4 inch from the point. Repeat folding, to make bag airtight. Insert a straw into the open portion and blow to inflate the bags. Then fold the tip to trap air. Bake at 350° for 20 minutes and serve.

Sticky Toffee Pudding

A favorite dessert from an Irish pub down the road. We managed to find a recipe that pretty well replicates it.

Pudding
1/2 cup chopped dates
1/4 tsp baking soda

1/4 cup boiling water
3 Tbsp butter
1/4 cup white sugar
1 egg, beaten
1/4 cup flour

Caramel Sauce*
1/4 cup packed brown sugar
1 Tbsp butter
3 Tbsp evaporated milk
1/4 tsp vanilla extract

1) In a small bowl, combine dates and baking soda. Cover with boiling water.
2) Cream butter and sugar until light, beat in egg.
3) Fold in flour and date mixture (including water)
4) Pour into 2 or 3 well-greased ramekins (or 5 muffin cups)
5) Bake at 350° for 30 minutes (20 min for muffin cups)
6) Run knife along the inside of the ramekins. Invert and tap pudding out onto individual plates to serve.

* [Note: We used sweetened condensed milk instead of making the caramel sauce. Pour chilled on the bottom of the plate and place pudding on top.]
7) To make caramel sauce: combine brown sugar, butter, and evaporated milk in a small saucepan. Cook over medium heat to bring to a boil. Turn head down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour over pudding.