Author: ClikzDigital

Spring Session II Recipes (2017)

Rice Bowl – Week 1

8 ounces low-fat kielbasa, cut into ½-inch- thick slices

1 tablespoon extra-virgin olive oil

2 medium onions, finely chopped

2 medium zucchini, cut into ½-inch dice

1 large red bell pepper, seeded and diced

2 cloves garlic, minced

½ teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt, or to taste

2 cups cooked brown rice

1 15-ounce can black beans, rinsed

½ cup water

Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.

Add oil to the pan. Add onions, zucchini, bell pepper, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.


Mexican Wedding Cookies (Monday Class) – Week 2

1 cup butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla

2 1/4 cups sifted flour

1/4 teaspoon salt

3/4 cup chopped walnuts

powdered sugar ( for rolling baked cookies in)

Cream together butter and powdered sugar until light and fluffy; stir in vanilla. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.

Chill dough if it seems too soft.

Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.

Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.

 


Dulce Du Leche Crepes (Wed/Thurs) Week-2

1/3 cup pecans, coarsely chopped

3 1/2 tablespoons unsalted butter

3/8 teaspoon salt

1 cup whole milk

3 large eggs

2/3 cup all-purpose flour

2 tablespoons sugar plus additional for sprinkling

3 tablespoons dulce de leche paste* or Nutella

1/2 cup heavy cream

Preheat oven to 350°F.

Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes. Toss immediately with 1/2 tablespoon butter and 1/8 teaspoon salt.

Melt remaining 3 tablespoons butter in a well-seasoned crêpe pan or an 8-inch nonstick skillet. Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend until well combined.

Heat skillet over moderately high heat until hot but not smoking. Half fill a 1/4-cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds more. Sprinkle crêpe lightly with sugar.

Make more crêpes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar. Preheat broiler and butter an 8-inch round flameproof shallow baking dish.

Heat dulce de leche paste and cream in a small saucepan over moderate heat, stirring, until smooth. Reduce heat and simmer until slightly thickened, about 1 minute.

Fold crêpes into eighths and arrange in baking dish. Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds. Serve with sauce and pecans.


Veggie Casserole with Chick-Week 3

1 tbsp olive oil

1 lb elbow macaroni, cooked according to package instructions

1 medium white onion, chopped

1 red bell pepper, chopped

1 small zucchini, chopped

2 chicken breasts, skinless and boneless and cut into 1 inch pieces

1 cup half and half

2 cups marinara sauce

1 cup Parmesan cheese, grated

1 cup Mozzarella cheese, shredded

½ cup Panko breadcrumbs

Salt and pepper to taste

Preheat oven to 400 F degrees.

In a large skillet heat the olive oil and add chicken. Cook chicken for about 5 to 10 minutes until slightly browned, and cooked through. Add chopped onion and bell pepper and cook for another 3 minutes or until onion is tender. Sean with salt and

pepper. Add zucchini and stir.

Add half and half, marinara sauce, cooked macaroni and ½ cup of the Parmesan cheese. Stir and cook for 5 minutes.

Pour half the macaroni mixture in a 9×13 baking dish. Sprinkle with ½ cup of the Mozzarella cheese. Add the remaining macaroni and sprinkle with remaining Mozzarella cheese, then top with the remaining Parmesan cheese. Sprinkle the Panko breadcrumbs over the cheese to add a crunch to the casserole.

Bake for 25 to 30 minutes. Garnish with chopped parsley.


Carmelie Gooey Brownies-Week 4

2 cups sugar

3/4 cup baking cocoa

1 cup canola oil

4 large eggs

1/4 cup 2% milk

1-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 cup (6 ounces) semisweet chocolate chips

1 cup chopped walnuts, divided

1 package (14 ounces) caramels

1 can (14 ounces) sweetened condensed milk

In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.

Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12 minutes.

Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.

Drop remaining batter by teaspoonful’s over caramel layer; carefully swirl brownie batter with a knife.

Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Yield: 2 dozen.


 

Cheese Its Crusted Chicken Tenders-Week 5

12 chicken tenders

1 cup sour cream

¾ cup butter, melted

3 cups Cheez-It, crushed

Preheat oven to 375 degrees. Crush Crackers by placing them in a ziplock bag and rolling over the bag with a rolling pin or by placing them in a food processor for 1-2 minutes (be careful not to over processor them).Dip the chicken tenders in the sour cream, be sure to coat both side evenly, then place the chicken in the Cheese crumbs mixture and be sure to coat both sides. Place tenders in a baking dish or tray, Drizzle with the melted butter. Bake at 375 for 25-30 minutes or until golden in color.

Buffalo ranch dipping sauce

1 teaspoon buffalo sauce

3 teaspoons ranch dressing.


Easy Pease Pizza Pie-Week 6

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1 cup warm water (110 degrees F/45 degrees C)

2 1/2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Mix until smooth. Let rest for 5 minutes.

Turn *dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

*can also make 5 six inch pizza

Quick Sauce

1 can crushed tomato sauce

1 can of tomato paste

1 tablespoon of oregano

1 1/2 teaspoon of onion powder

1 teaspoon of ground paprika

Pinch of salt

Mix all ingredients together in a bowl.

Pasta Class Session I Summer 2017

Homemade spaghetti Bolognese with garlic bread

Fresh Pasta

Ingredients

1 cup cake flour (not self-rising)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 large egg yolks
1 1/2 tablespoons extra-virgin olive oil
1/4 cup water

Preparation

Blend together all dough ingredients in a food processor or by hand until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 15 min.

Spaghetti Bolognese

1 medium onion
1 stick celery
1 clove garlic
2 tablespoons olive oil
1 pound ground beef
14 ounce can tomatoes
2 tablespoons tomato puree
pinch of dried oregano
salt
pepper
12 ounces dried spaghetti
1 cup parmesan cheese

1. Peel and chop the onion, carrot, and celery finely, peel and crush the garlic
2. Heat the oil in a large saucepan. Cook the onion, carrot, celery and garlic over low heat until they are soft
3. Add the ground beef to the pan and cook until the meat has browned, stirring constantly
4. Stir in canned tomatoes, tomato puree and oregano. Taste the sauce with a clean spoon and season with salt and pepper.
5. Cover pan with a lid and let sauce simmer for 30 minutes, stirring occasionally to keep from sticking
6. While sauce is simmering, bring a large pot of water to a boil. Add salt
7. Begin making garlic bread, after bread is in the oven add pasta to the water and cook until pasta is “al dente”
8. Drain pasta and top with a scoop of Bolognese sauce and a side of garlic bread

Garlic Bread (makes 8)Garlic Bread (makes 8)

1 loaf Italian bread
1 stick butter, softened
2 cloves garlic, chopped
1 tablespoon fresh parsley, chopped

1. Preheat oven to 350 degrees
2. Slice loaf of bread in half horizontally
3. Finely chop garlic and parsley
4. Mix softened butter with garlic and parsley in a small bowl until well combined
5. Spread butter mixture evenly over both halves of bread
6. Bake in oven for about ten minutes, or until bread is crispy


Cheese Ravioli with Spinach Pesto & Cesar Salad

Pesto

2 cloves garlic
2 tablespoons parmesan cheese
pinch of salt
¼ teaspoon pepper
1 ½ cups fresh baby spinach
½ cup fresh basil
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice

1. Place garlic in food processor and pulse until finely chopped
2. Add cheese, salt, pepper, spinach and basil
3. While processor is running, slowly pour in oil, and lemon juice through the food chute
4. Process until well blended, place pesto in a large bowl

Cesar Salad

1/3 cup freshly grated Parmesan cheese
¼ cup mayonnaise
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons fresh lemon juice
½ tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
1 very large head of romaine lettuce

1. Tear romaine lettuce into bite size pieces
2. Wash lettuce
3. Whisk together all dressing ingredients until combined
4. Toss lettuce with dressing until lettuce is fully coated

Ravioli

1 package wonton wrappers
1 egg, beaten
1 cup ricotta
2 cups mozzarella
Salt
Pepper

1. Bring saucepan of water to a boil
2. Lay out wonton wrappers and baste with egg
3. Combine ricotta and mozzarella, season with salt and pepper
4. Drop ½ tablespoon filling onto wonton wrappers
5. Place another wonton wrapper on filling and pinch edges to seal
6. Drop ravioli into boiling water for two minutes, drain, and top with spinach pesto


Taco pasta and Mexican wedding cookies

Mexican Wedding CookiesMexican Wedding Cookies

1 ½ cups butter or margarine at room temperature
¾ pound powdered sugar
1 egg yolk
1 teaspoon vanilla
½ cup finely chopped almonds (optional)
3 ¼ c. all purpose flour

1. Beat butter until light and fluffy, then beat in 2 tablespoons of sugar, egg yolk, vanilla, and almonds (if using)
2. Gradually add flour, beating to blend thoroughly
3. Pinch off pieces of dough, the size of large walnuts and roll between palms into round balls
4. Place 1 ½ inches apart on ungreased baking sheets, flatten each ball slightly
5. Bake in a 275 degree oven until lightly browned (about 45 minutes)
6. Sift remaining powdered sugar onto large sheet of wax paper
7. Roll each cookie gently in sugar

Taco Pasta

2 cups rotini pasta
½ pound ground beef
2 tablespoons taco seasoning mix (see attached recipe)
2 tablespoons water
½ red bell pepper
½ green bell pepper
2/3 cup sour cream
3 tablespoons salsa (see attached recipe)
shredded cheddar cheese

1. Bring salted pot of water to boil
2. Prepare taco seasoning and salsa according to recipes below
3. Chop bell peppers
4. Cook pasta according to package
5. In large frying pan, cook ground beef until it is completely brown
6. Drain oil
7. Stir in taco seasoning and water
8. Add cooked noodles, bell peppers, sour cream and salsa. Toss to combine
9. Serve topped with shredded cheddar cheese

Taco Seasoning
1 ½ teaspoons ground cumin
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon black pepper
1 teaspoon chili powder

1. Stir to combine all ingredients

Salsa

2 medium tomatoes
½ small onion
2 garlic cloves
1-2 tablespoons cilantro
salt & pepper

1. Wash and dice tomatoes
2. Peel and cut onion and garlic
3. Combine garlic, onion and tomatoes with cilantro salt, and pepper
4. Stir with a spoon and mash a little


Spinach pasta with garlic butter sauce and parsley breadsticks

Spinach pasta with garlic butter sauce

8 ounces spinach
1 cup flour
½ teaspoon salt
1 egg, slightly beaten
1 to 2 tablespoons water

1. Fill a saucepot with about 2 inches of water, and place a steamer basket inside
2. Bring large pot of salted water to boil
3. Bring water to a simmer, and add spinach, cover and steam until bright green (about 2 minutes)
4. Allow spinach to cool, squeeze out liquid and puree spinach in food processor
5. Combine flour and salt in a medium sized bowl
6. Make a well in the center of the flour and pour in the egg
7. Mix until it forms a stiff dough
8. Add 1 to 2 tablespoons water if needed
9. On a lightly floured surface, knead the dough with hands for about 3 minutes
10. Roll dough until it is about 1/8 inch thick, cut into thin strips and boil until pasta is al dente

Parsley Breadsticks

1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
¼ cup oil
3 cups bread flour
2 ½ teaspoons yeast
1 stick butter
3 tablespoons chopped parsley
garlic salt
parmesan cheese

1. Make dough in mixer with dough hook
2. Roll out into a 10 x 12 inch rectangle
3. Cut into ¾ inch wide strips
4. Give each strip a twist and place on greased cookie sheet
5. Let rice for about 20 minutes
6. Bake at 375 for 10-15 minutes
7. Make a mixture of chopped parsley and melted butter, brush cooked bread sticks with parsley butter, sprinkle with garlic salt and parmesan cheese

Garlic butter sauce

1/3 cup butter
1 clove garlic, crushed
¼ tablespoon dried basil
2 teaspoons dried oregano

1. In a small saucepan melt butter, add garlic and saute until cooked
2. Add dried oregano and dried basil, stir
3. Serve over spinach pasta


Vegetable Lasagna with Bird’s Nest cookies

Bird’s nest cookies

1 cup butterscotch or peanut butter chips
1 cup milk chocolate chips
1 (6- ounce) bag chow mein noodles

1. In large saucepan, melt both kinds of chips over low heat, stirring constantly until smooth
2. Stir in half of the noodles until they are completely coated
3. Add remaining noodles. Stir until completely coated
4. Drop spoonfuls of mixture onto wax paper
5. Stick three butterscotch/peanut butter chips onto each cookie as eggs
6. Let set while preparing mac ‘n cheese

Vegetable Lasagna

Cooking spray
2 zucchini
2 green bell peppers
1 (8 oz) package fresh mushrooms
1 onion
1 tablespoon fresh basil
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper
12 lasagna noodles
2 (28 oz) jars pasta sauce
1 pound mozzarella cheese
1 cup shredded parmesan cheese

1. Wash all vegetables
2. Slice zucchini, cut green bell pepper into 1 inch pieces, slice mushrooms, cut onion into 8 wedges, chop basil, mince garlic
3. Shred mozzarella cheese and parmesan cheese
4. Preheat oven to 400 degrees, spray baking sheet with cooking spray
5. Arrange zucchini, bell peppers, mushrooms, and onion wedges on baking sheet
6. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and pepper
7. Bake in preheated oven until vegetables are lightly browned and tender, 10-25 minutes
8. Bring a large pot of lightly salted water to a boil, cook lasagna in boiling water stirring occasionally until cooked through but firm to the bite (about 8 minutes). Drain
9. Bring pasta sauce to a simmer in saucepan over medium high heat. Mix mozzarella and parmesan cheese in a bowl

Appetizer-Strkyer

Gorgonzola/Pear on French bread

2 Pears sliced

1 Large yellow onion

4 Tbs butter

1/2 Tbs salt

1/2 Tbs sugar

1/2 cup gorgonzola cheese crumbled

1 loaf french bread-sliced

Cut and cook onion and pear until tender in pan with 1 stick butter. Then add topan ½ tablespoon sugar to caramelize. While onion/pear are cooking. Slice breaddrizzle with olive oil and lightly toast in oven.

When onion/pear mixture is ready scoop on top of toasted bread, add cheese ontop and broil 3 min just too slightly melt cheese.


Vegetable Spring Rolls

1 tablespoons oil

2 teaspoons grated ginger

2 cloves garlic, minced

1/2 carrot, shredded

6 large shiitake mushrooms, sliced thin

5 Water chestnuts for crunch

1 cup finely chopped green cabbage

3 scallions, thinly sliced on the diagonal

2 tablespoons mirin

1 tablespoons soy sauce

Kosher salt and freshly ground black pepper

1/2 cup bean sprouts

1/2 teaspoon toasted sesame oil

For the spring rolls:

Heat a large skillet or wok over medium-high heat. Add theoil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30seconds. Add the mushrooms, water chestnuts and carrots, and cook, stirring.Add scallions, cabbage, mirin, soy sauce, 1/4 teaspoons salt and a few cracks ofblack pepper, and cook, stirring. Remove from the heat, and stir in the sesame oil.Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completelycool, roughly chop the mixture and set aside.Put 1 spring roll wrapper on a work surface with a point facing you (it should be adiamond shape).

Put about 1 tablespoon of the shrimp mixture in the center ofthe wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapperover the filling, rolling tightly to keep the spring rolls firm. Fold the sides of thewrapper over the filling. Brush the top edge of the wrapper with egg. Roll uptightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate orbaking sheet until ready to fry. Repeat with the remaining wrappers and filling.


BRUSCHETTA

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)

2 cloves garlic, minced

1 Tbsp extra virgin olive oil

1 teaspoon balsamic vinegar

6-8 fresh basil leaves, chopped.

Salt and freshly ground black pepper to taste

1 baguette French bread or similar Italian bread

1/4 cup olive oil

Method

Cut the tomatoes in half, remove the seeds and juice from their centers and dice.Why use plum tomatoes instead of regular tomatoes? The skins are much thickerand there are fewer seeds and less juice.

Make sure there is a top rack in place in your oven. Turn on the oven to 450°F topreheat.

While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1Tbsp vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper totaste.

Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of eachslice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side up.You will want to toast them in the top rack in your oven, so you may need to dothese in batches depending on the size of your oven. Once the oven has reached450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6minutes, until the bread just begins to turn golden brown.

Spoon mixture on top of bread and drizzle balsamic vinegar. Arrange on a platterand serve


Tequila / Mango Shrimp

Ingredients:

1 Mango chopped

½ Red Onion chopped

½ Jalapeño1 Lime

2 Tbs butter

1 ½ lb Peeled raw shrimp

½ cup tequila

½ cup fresh cilantro

Salt & pepper to taste

1 box Philo dough

Directions

Melt butter in a large skillet over medium heat. Sauté garlic until light brown.Place shrimp in the pan, and cook for 3 minutes.

Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 moreminutes.

Add fresh ingredient/serve in baked phyllo cups


CHICKEN SATAY WITH SPICY PEANUT SAUCE

2 Lbs chicken breasts sliced

1/4 tsp paprika

1 Tbs salt

1/2 Tbs pepper

1 Tbs olive oil

Skewer the chicken cook in a grill pan for 3 min on each side.

Peanut sauce

1 cup smooth peanut butter

1/4 cup low-sodium soy sauce

2 teaspoons red chili paste, such as sambal

2 tablespoons dark brown sugar2 limes, juiced

1/2 cup hot water

1/4 cup chopped peanuts, for garnish

Thread the chicken pieces onto the soaked skewers working the skewer in andout of the meat, down the middle of the piece, so that it stays in place duringgrilling. Place a grill pan over medium heat and brush it with oil to prevent themeat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, untilnicely seared and cooked through. Serve the satays on a platter lined with lettuceleaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:

Combine the peanut butter, soy sauce, red chili paste brown sugar, and lime juicein a food processor or blender. Puree to combine. While the motor is running,drizzle in the hot water to thin out the sauce, you may not need all of it. Pour thesauce into a nice serving bowl and garnish with the chopped peanuts. Serve withchicken satay.

Travel Around the World | Summer 2017

Monday-Latin America

Empanada Dough (makes about 12 discs)

3 cups all purpose flour

½ teaspoon salt

1 ½ stick unsalted butter

1 egg¼ cup water, add more as needed to get a soft and smooth dough

1. Mix the flour and salt in a food processor

2. Add butter and pulse

3. Add egg and water in small increments, pulsing until clumpy dough forms

4. Split the dough into large balls, flatten and allow to rest while making the filling

Empanada Filling

1 pound ground beef

1 teaspoon oregano

1 teaspoon cumin

4 cloves garlic

1 medium white onion (chopped fine)

1 small green pepper (chopped)

½ cup beef stock

¾ cup tomato sauce

salt and pepper

olive oil for sautéing

1. In a mixing bowl, combine ground beef, oregano, cumin, salt and pepper

2. In a frying pan, heat the olive oil, sauté the onions, green bell pepper and garlic until soft

3. Add ground beef mixture, beef stock and tomato sauce, cook over medium low heatuntil beef is cooked (about 15 minutes)

Assembling empanadas

2 eggs

water

1. Preheat oven to 375

2. Roll out dough into thin sheet and cut out round discs

3. Place a spoonful of filling on the middle of the disc

4. Fold dough over filling, use a fork to seal edge closed

5. Brush with egg wash and bake for 15-20 minutes

Guacamole

5 ripe avocados

½ onion1 tomato

2 tbsp fresh cilantro

1 lime

salt and pepper

1. Dice avocado, onion and tomato

2. Chop cilantro, squeeze lime

3. Mash all ingredients together in bowl

Tortilla chips (makes 6)

1 (12 ounce) package corn tortillas

1 tablespoon vegetable oil

3 tablespoons lime juice

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1. Preheat oven to 350 degrees

2. Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on acookie sheet

3. Combine the oil and lime juice, brush lightly onto tortillas

4. Combine cumin, chili powder, and salt in a small bowl and sprinkle on the chips

5. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until thechips are crisp but not too brown


Tuesday-Italy

Fresh Pasta

1 cup cake flour (not self-rising)

¼ cup all purpose flour

½ teaspoon salt

2 large egg yolks

1 ½ tablespoons extra-virgin olive oil

¼ cup water

1. Blend together all dough ingredients in a food processor or by hand until mixture justbegins to form a ball

2. Knead dough on a lightly floured surface, incorporating only as much additional flour asnecessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes

3. Wrap dough in plastic wrap and let stand at room temperature 15 min

Spaghetti Bolognese

1 medium onion

1 stick celery

1 clove garlic

2 tablespoons olive oil

1 pound ground beef

14 ounce can tomatoes

2 tablespoons tomato puree

pinch of dried oregano

salt

pepper

12 ounces dried spaghetti

1 cup parmesan cheese

1. Peel and chop the onion, carrot, and celery finely, peel and crush the garlic

2. Heat the oil in a large saucepan. Cook the onion, carrot, celery and garlic over low heatuntil they are soft

3. Add the ground beef to the pan and cook until the meat has browned, stirringconstantly

4. Stir in canned tomatoes, tomato puree and oregano. Taste the sauce with a clean spoonand season with salt and pepper.

5. Cover pan with a lid and let sauce simmer for 30 minutes, stirring occasionally to keepfrom sticking

6. While sauce is simmering, bring a large pot of water to a boil. Add salt

7. Begin making garlic bread, after bread is in the oven add pasta to the water and cookuntil pasta is “al dente”

8. Drain pasta and top with a scoop of Bolognese sauce and a side of garlic bread

Parsley Breadsticks

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

¼ cup oil

3 cups bread flour

2 ½ teaspoons yeast

1 stick butter

3 tablespoons chopped parsley

Minced garlic

parmesan cheese

1. Make dough in mixer with dough hook

2. Roll out into a 10 x 12 inch rectangle

3. Cut into ¾ inch wide strips

4. Give each strip a twist and place on greased cookie sheet

5. Let rice for about 20 minutes

6. Bake at 375 for 10-15 minutes

7. Make a mixture of chopped parsley, garlic and melted butter, brush cooked garlic knotswith parsley butter, sprinkle with parmesan cheese


Wednesday-Ireland

Shepard’s Pie

1 ½ pounds ground beef

1 onion, chopped

2 carrots, chopped

½ cup frozen corn

½ cup frozen peas

2 pounds potatoes (about 3 big ones)

1 stick butter

½ cup beef broth

1 teaspoon Worcestershire sauce

salt and pepper

1. Peel and dice potatoes, bring to a boil in salted water until tender (about 20 minutes)

2. While potatoes are cooking chop onion and carrots

3. Melt 4 tablespoons butter and sauté onions, carrots

4. Add ground beef and cook until no longer pink. Add corn and peas to meat mixture

5. Season meat with salt, pepper

6. Add Worcestershire sauce, and beef broth, cook on low heat for 10 minutes adding beefbroth as necessary to keep moist

7. Mash potatoes in bowl with remaining butter and season to taste

8. Place meat mixture in bottom of baking dish, spread mashed potatoes on top

9. Use a fork to make designs in the potatoes and bake for about 30 minutes in 400 degreeoven until bubbling and brown

Mini Soda Breads (makes 16 large buns)

4 cups flour

4 tablespoons unsalted butter

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups raisins

1 egg

1 ¾ cup buttermilk

1. Preheat oven to 375 degrees

2. Combine flour and butter, working it with fingers until it has consistency of courseoatmeal

3. Add sugar, baking powder, baking soda, salt and raisins mixing with fingers

4. Whisk egg and buttermilk together

5. Make a well in center of the dry ingredients and add the egg-buttermilk mixture

6. Stir until well blended, and form into a ball

7. Lightly dust clean surface with flour and knead dough for 3-4 minutes until smooth

8. Divide dough into 16 equal portions, shape each portion into a ball and place balls atleast 3 inches apart on a greased baking sheet

9. Gently press the top of the buns with palm of hand to flatten it slightly

10. Using a very sharp knife dipped into flour cut a cross on top of each bun

11. Bake in preheated oven for 20-25 minutes or until golden and crusty

Braised cabbage (makes 6)

4 slices bacon

¼ cup butter

1 tablespoon all purpose flour

1 teaspoon salt

1 large head cabbage

½ cup sour cream

1. Core and shred cabbage

2. Place bacon in a large, deep skillet, and cook over medium-high heat, turningoccasionally, until evenly browned, about 10 minutes. Remove bacon slices to cool

3. Whisk the butter, flour and the drippings in the same pan. Stir in the cabbage, and cook,stirring occasionally, over medium heat until cabbage is tender, about 15 minutes.Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture

Thursday-Mediterranean

Avgolemono (makes 4)

4 cups chicken broth

¼ cup uncooked orzo

salt and pepper

3 eggs

3 tablespoons lemon juice

1. In large saucepan bring the broth to a boil

2. Add the orzo and cook until tender but still al dente, about 7 minutes

3. Season with salt and pepper and reduce heat to low; simmer

4. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth

5. Ladle about 1 cup of the hot broth into the egg and lemon mixture, then whisk tocombine

6. Add the mixture back to the saucepan, stir just until the soup becomes opaque andthickens as the eggs cook, 1 to 2 minutes

Hummus

1 (28 ounce) can chick peas, drained

1 clove fresh garlic

1 lemon, squeezed

¼ cup fresh parsley

salt

1. Blend all ingredients in a food processor

Pita chips

2 packages pita bread

olive oilsalt

1. Preheat oven to 350 degrees

2. Slice pita bread into 8 pieces

3. Brush with olive oil, sprinkle with salt

4. Bake for 8 minutes

Greek salad

1 head romaine lettuce

1 cucumber

1 tomato

¼ cup Kalamata olives, pitted

¼ cup feta cheese

1. Tear romaine into bite sized pieces

2. Dice cucumber, tomato, olives

3. Mix together all ingredients

Dressing

½ cup olive oil

¼ cup red wine vinegar

¼ teaspoon oregano

1 clove garlic

1 lemon squeezed

1. Whisk together all ingredients


Friday-Asia

Chicken Yakitori (makes 4)

Cooking spray

3 ½ tablespoon soy sauce

2 tablespoons mirin

2 tablespoons sake

1 tablespoon canola oil

1 tablespoon brown sugar

1 tablespoon fresh ginger (minced and peeled)

2 cloves garlic (minced)

1 pound boneless, skinless chicken thighs

8 scallions

2 teaspoons sesame seeds

1. Toast sesame seeds

2. Chop scallions and chicken into one inch pieces, mince garlic and ginger

3. Preheat oven to 425 degrees, line sheet pan with foil and spray with cooking spray

4. Combine soy, mirin, sake, oil, brown sugar, ginger and garlic in a saucepan over mediumhigh heat; bring to a simmer

5. Reduce heat, cook 5 more minutes until thickened. Place chicken in a bowl, pour sauceover top and toss

6. Add green onions and toss, spread mixture onto pan

7. Broil chicken 4-5 minutes, turn, broil 4-5 minutes

Tofu fried rice (makes 4)

2 cups uncooked instant rice

2 tablespoons vegetable oil, divided

1 (14 ounce) package reduced fat firm tofu, drained and cut into ½ inch cubes

2 large eggs, lightly beaten

1 cup (1/2 inch thick) slices green onions

1 cup frozen peas and carrots, thawed

4 cloves garlic, minced1 teaspoon minced, peeled fresh ginger

2 tablespoons sake

3 tablespoons soy sauce

1 tablespoon hoisin sauce

½ teaspoon dark sesame oil

1. Cook rice according to package directions, omitting salt and fat

2. While rice cooks, heat 1 tablespoon oil in large nonstick skillet over medium – high heat

3. Add tofu, cook 4 minutes or until lightly browned, stirring occasionally

4. Remove from pan, add eggs to pan, cook 1 minute or until done, breaking egg into smallpieces, remove from pan

5. Add 1 tablespoon oil, add 1 cup onions, peas, carrots, garlic and ginger, saute 2 minutes

6. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce and sesame oil.Add cooked rice to the pan; cook 2 minutes, stirring constantly

7. Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly

Green tea ice cream (makes 4-6)

¾ cup milk

2 egg yolks

5 tablespoons sugar

¾ cup heavy cream, whipped

1 tablespoon matcha green tea powder

3 tablespoons hot water

1. Mix hot water and green tea powder together in a bowl and set aside

2. Lightly whisk egg yolks in a pan

3. Add sugar in the pan and mix well, gradually add milk in the pan and mix well

4. Put pan on low heat and heat mixture, stirring constantly

5. When mixture is thickened, remove the pan from the heat

6. Soak the bottom of the pan in ice water and cool the mixture

7. Add green tea in the egg mixture and mix well, cooling in ice water

8. Add whipped heavy cream in the mixture and stir gently

9. Pour mixture into a container and freeze, stirring the ice cream a few times

Baking Camp | Summer 2017

Hand cookies (makes about 8 large cookies)-Monday

1 ½ cups granulated sugar

1 1/3 cups shortening

1 teaspoon vanilla extract

1 teaspoon grated lemon zest

2 whole eggs

2 ½ teaspoons milk

4 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon salt

Egg wash

1. Preheat the oven to 375 degrees

2. Cream the granulated sugar, shortening, vanilla and lemon zest thoroughly

3. Add the eggs and beat until light and fluffy, add milk and mix

4. Sift the flour, baking powder, and salt, then blend into the sugarmixture

5. Divide the dough in half, slightly flatten between 2 sheets of waxpaper and freeze for 20 minutes

6. Roll out the dough on a lightly floured surface. Carefully cut aroundhands using a dull knife

7. Arrange hand cookies on lightly greased cookie sheet and brushcookies with egg wash

8. Bake for 6 minutes

9. Transfer cookies to wire rack to allow them to cool

Frosting

4 cups powdered sugar

2 sticks butter

2 tablespoons heavy cream

dash vanilla extract

1. Combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy

2. Separate frosting and dye preferred colors. Place frosting in disposablepiping bags or ziplocs with a hole in the corner and decorate cookies

Marshmallow surprise cookies (makes about 2 dozen)

1 ¾ cups all-purpose flour

¾ cup cocoa powder

½ teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter

1 cup sugar

1 large egg

½ cup milk

1 teaspoon vanilla extract

12 large marshmallows, cut in half horizontally

1 container chocolate frosting

1. Preheat oven to 375 degrees. In a medium bowl whisk together flour,cocoa powder, baking soda and salt

2. In the bowl of an electric mixer, cream the butter and sugar togetheruntil light and fluffy, about 2 minutes. Add egg, milk and vanilla andbeat until well combined. Add flour mixture and mix on low speed untilcombined

3. Using a tablespoon or an ice cream scoop drop dough onto ungreasedbaking sheets about 2 inches apart. Bake until cookies begin to spreadand become firm, 10-12 minutes

4. Remove baking sheets from oven and place a marshmallow, cut-sidedown, in the center of each cookie, pressing down slightly. Return tooven and continue baking until marshmallows begin to melt, 2 to 2 ½minutes. Transfer cookies to wire rack to cool before frosting

5. Spread about 1 tablespoon of chocolate frosting over eachmarshmallow, starting in the center and continuing outward untilmarshmallow is covered

Whoopie pies (makes 6)

½ cup shortening

1 cup white sugar

2 eggs

2 cups all-purpose flour

5 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon salt1 teaspoon baking soda1 cup milk1 teaspoon vanilla extract

Filling

¾ cup shortening

2 cups confectioners’ sugar

1 pinch salt

1 teaspoon vanilla extract

1. Preaheat oven to 350 degrees

2. In large bowl cream shortening, sugar, and egg yolks

3. In a separate bowl sift together flour, cocoa powder, baking powder,salt, and baking soda

4. Add to other mixture alternately with milk, beating well. Add vanilla at the end

5. Drop by large spoonfuls on greased pan. Bake for 10-15 minutes.Remove to wire rack and cool completely

6. To make filling: beat together shortening, confectioners’ sugar, saltand vanilla

7. To assemble: Spread the flat side of one cookie circle with a spoonfulof filling. Top with another cookie


Mini Soda Breads (makes 16 large buns)-Tuesday

4 cups flour

4 tablespoons unsalted butter

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups raisins

1 egg

1 ¾ cup buttermilk

1. Preheat oven to 375 degrees

2. Combine flour and butter, working it with fingers until it hasconsistency of course oatmeal

3. Add sugar, baking powder, baking soda, salt and raisins mixing withfingers

4. Whisk egg and buttermilk together

5. Make a well in center of the dry ingredients and add the egg-buttermilk mixture

6. Stir until well blended, and form into a ball

7. Lightly dust clean surface with flour and knead dough for 3-4 minutesuntil smooth

8. Divide dough into 16 equal portions, shape each portion into a ball and place balls at least 3 inches apart on a greased baking sheet

9. Gently press the top of the buns with palm of hand to flatten it slightly

10. Using a very sharp knife dipped into flour cut a cross on top ofeach bun

11. Bake in preheated oven for 20-25 minutes or until golden and crusty

Cornbread (makes about 9)

½ cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

½ teaspoon baking soda

1 cup cornmeal

1 cup all purpose flour

½ teaspoon salt

1. Preheat oven to 375 degrees, grease an 8 inch square pan
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quicklyadd eggs and beat until well blended. Combine buttermilk with bakingsoda and stir into mixture in pan. Stir in cornmeal, flour, and salt untilwell blended and few lumps remain. Pour batter into the prepared pan3. Bake in the oven for 30-40 minutes or until toothpick inserted comes out clean

Strawberry Shortcakes (makes about 4)

2 pints ripe strawberries

½ cup sugar

4 cups flour

3 tablespoons sugar

¼ teaspoon salt

5 teaspoons baking powder

1 ¼ cup butter

3 cups whipping cream

¼ teaspoon vanilla extract

1. Remove stem from strawberries. Cut in half or slice depending on size.Gently crush about ¼ of the berries with a fork to release their juices. Mix remaining berries and ½ cup sugar. Set aside, covered for about½ hour to develop flavor

2. Preheat oven to 450 degrees

3. In large mixing bowl, sift together flour, 3 tablespoons sugar, salt andbaking powder. Add ¾ cup of softened butter, and rub into dryingredients. Add 1 ¼ cup cream and mix to a soft dough. Knead thedough for one minute on a lightly floured surface. Roll it out to about½ inch thick. Cut round biscuits using cutter

4. Grease baking sheet. Place half the rounds on it. Melt remaining butterand brush a little on the rounds. Place remaining rounds on top. Bakefor 10-15 minutes or until golden brown

5. Remove from oven and pull shortcakes apart. Brush the insides withsome of the remaining melted butter

6. Beat remaining cream until it thickens. Add vanilla, beat again untilthick

7. Place a bottom half of the shortcake on each plate. Top with agenerous spoonful of berries. Cover with a top half, add a few more berries and top with whipped cream


Mini Blueberry Tarts (makes about 4)-Wednesday

1 ¼ cup all purpose flour

1/3 cup sugar

¼ teaspoon salt

8 tablespoons cold unsalted butter, cut into small pieces

Filling

3 cups fresh blueberries

2 tablespoons cornstarch

2 teaspoons lemon zest

2 tablespoons lemon juice

2/3 cup sugarpinch of salt

1. Preheat oven to 375 degrees. In a food processor, combine flour,sugar, salt and butter. Process until large moist crumbs form

2. Spoon dough into individual tart pans. Press the dough into the tartpan and up the sides until firmly packed. Freeze for about 10 minutes.Prick bottom of the dough all over with a fork. Bake for 10-12 minutes

3. Bring ¼ cup water and 1 cup berries to a boil over high heat. Reduceheat and simmer. Stir occasionally, until berries start to break downslightly (3-4 minutes)

4. In a small bowl, mix cornstarch with 2 tablespoons water. Stir intoberry mixture. Add lemon zest and juice, sugar and salt. Bring to aboil, then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken. Remove from heat and stir in remainingberries. Immediately pour hot berry mixture into cooled tart shell.Reserve a little berry mixture to pile on top of tarts.

Mini Quiche (makes 12)

1 ¼ cup flour

1 ¼ stick butter

4-5 tablespoon cold water

1 tablespoon olive oil

1 onion, peeled, finely chopped

4 slices bacon chopped

1 bell pepper chopped

½ cup cheddar cheese (block)

3 large eggs¾ cup milk

salt and pepper

1. Sift the flour and salt into a bowl and stir in the butter. Using fingers,rub the butter into flour until mixture resembles breadcrumbs. Stir inthe water and mix to a dough. Knead until smooth. Wrap in plastic andchill for 30 minutes

2. Preheat oven to 375. Heat oil in frying pan and saute onion and baconuntil onion is soft and bacon is cooked. Cool

3. Lightly grease muffin tin. Divide the dough into 12 pieces and roll eachout on a lightly floured surface. Gently press into the holes of themuffin tray. Prick the bases with a fork and chill for 15 minutes

4. Shred cheddar cheese

5. Divide the onion and bacon mixture between muffin tin. Top withcheese. Beat together eggs and milk and season with salt and pepper.Pour eggs into muffin tin

6. Bake for 15-20 minutes

Chocolate Mousse Pie (makes about 8 servings)

21 oreos, crushed

¼ cup butter, softened

1 cup heavy cream

1 (12 oz) package semisweet chocolate chips

1 teaspoon vanilla extract

1 pinch salt

2 cups heavy cream

¼ cup white sugar

1 cup heavy cream, chilled

¼ cup white sugar

1. Preheat oven to 350 degrees. Generously grease a 9 inch springformpan with 2 3/4 inch sides.

2. In a medium bowl, mix together crushed cookies and softened butteror margarine. Press mixture evenly into greased pan. Bake inpreheated oven for 5 minutes, then allow to cool

3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top ofa double boiler. Heat until chocolate is fully melted and mixture issmooth

4. Pour chocolate mixture into a bowl and cool to room temperature,stirring occasionally

5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beatuntil stiff peaks form. Fold whipped cream into chocolate mixture. Pourmixture into cooled crust.

6. Chill pie at least 6 hours before serving. Prior to serving, beatremaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipeonto top of pie with a star tip, or place a spoonful on top of each slice


Pineapple Upside Down Minis (makes about 12)-Thursday

Topping:

¼ cup butter

½ cup brown sugar

1 (20 ounce) can crushed pineapple, drained

12 maraschino cherries

Cake:

1 cup all-purpose flour

¾ teaspoon baking powder

¼ teaspoon salt

¼ cup unsalted butter, softened

1/3 cup brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

½ cup whole milk

Topping:

1. Preheat oven to 350°F. Spray a standard 12-count muffin pan wellwith non-stick cooking spray and set aside.

2. Add the butter and brown sugar to a small saucepan over mediumheat. Mix until the butter is melted and the mixture is completelysmooth. Remove from the heat and evenly distribute between all12 muffin cavities.

3. Place 1 maraschino cherry in the middle of each muffin cavity.Spoon the crushed pineapple evenly between all 12 muffin cavities(you’ll probably have some left over).

Set aside Cake:

1. In a large mixing bowl, mix together the flour, baking powder, andsalt. Set aside.

2. In a large mixing bowl using a hand-held mixer, beat the butter,brown sugar, and granulated sugar until light and fluffy. Add inthe egg and vanilla extract, making sure to mix well after eachingredient.

3. Add the dry ingredients in three additions alternating with themilk, starting with the dry ingredients and ending with the dryingredients, mixing each time until just combined. Evenlydistribute the cake batter between all 12 muffin cavities.

4. Bake at 350°F for 20-25 minutes or until a toothpick inserted intothe center of the cakes comes out clean. Remove from the ovenand allow to cool in the pan for 5-10 minutes. Slide a knife around
the outside of each cake (to loosen them from the pan), place awire rack on top of the muffin pan. Very carefully (the pan will behot!) flip the wire rack over with the muffin pan on top. Gently remove the muffin pan to release the upside-down cakes

Mini Lava Cakes (makes about 4)

½ cup unsalted butter, plus more for buttering the molds

4 ounces semisweet chocolate, chopped into small pieces

4 large eggs

¼ cup sugar

2 teaspoon flour plus more for dusting molds

1. Put the butter in a medium bowl and melt in microwave. Add thechocolate to the hot butter and stir until melted.

2. Crack 2 eggs into a bowl, and add 2 more yolks (discard the extrawhites). Add the sugar, and beat or whisk until light and thick, about 1minute. Add egg mixture and 2 teaspoons flour to the meltedchocolate; beat until combined

3. Butter and lightly flour molds or ramekins (make sure not to miss anyspots, or the cake will stick). Tap out excess flour. Divide the batteramong the molds

4. When you’re ready to bake, heat oven to 450 degrees. Put the moldson a rimmed baking sheet and bake until cakes have puffed up a bit.The tops are barely set and the cake still jiggles slightly when shaken,7-9 minutes (better underbaked than underbaked) Let sit for 1 minute

5. Put a plate on top of the ramekin and carefully invert the cake ontothe plate

6. Let sit for 10 seconds then lift up the ramekin

7. Serve with piped whipped cream

Whipped Cream

1 cup heavy whipping cream

2 tablespoons sugar

1. Beat together until cream forms stiff peaks

Farm to Table | Summer 2017

Vegetable Lasagna-Monday

Cooking spray

2 zucchini

2 green bell peppers

1 (8 oz) package fresh mushrooms

1 onion

1 tablespoon fresh basil

1 clove garlic½ teaspoon salt

¼ teaspoon ground black pepper

12 lasagna noodles

2 (28 oz) jars pasta sauce

1 pound mozzarella cheese

1 cup shredded parmesan cheese

1. Wash all vegetables

2. Slice zucchini, cut green bell pepper into 1 inch pieces, slicemushrooms, cut onion into 8 wedges, chop basil, mince garlic

3. Shred mozzarella cheese and parmesan cheese

4. Preheat oven to 400 degrees, spray baking sheet with cooking spray

5. Arrange zucchini, bell peppers, mushrooms, and onion wedges onbaking sheet

6. Scatter basil and garlic over vegetables and spray with cooking spray.Season with salt and pepper

7. Bake in preheated oven until vegetables are lightly browned andtender, 10-25 minutes

8. Bring a large pot of lightly salted water to a boil, cook lasagna inboiling water stirring occasionally until cooked through but firm to thebite (about 8 minutes). Drain

9. Bring pasta sauce to a simmer in saucepan over medium high heat.Mix mozzarella and parmesan cheese in a bowl

10. Pour a little sauce in baking dish, layer noodle, vegetables,sauce, cheeses, and then noodles. Repeat until dish is almost full andend with cheese

11. Bake in preheated oven until cheese is melted and sauce isbubbly about 20-25 minutes

Mini Cauliflower Pizzas

Marinara Sauce:

1 onion, diced

1 garlic, minced

1 can crushed tomato (28 oz)

¼ cup olive oilpinch crushed red pepper flakes

1 teaspoon kosher salt

4 large basil sprig

¼ teaspoon dried oregano

1. Pour tomatoes into a large bowl and crush with hands

2. Pour 1 cup water into can and slosh it around to get tomato juices.Reserve

3. In large skillet over medium heat, heat oil

4. When hot add garlic and onions. Add tomatoes then tomato water, addred pepper flakes, oregano, salt

5. Simmer until thickened about 15 minutes, add chopped basil

Crust:

1 head cauliflower

2 large eggs

1 cup mozzarella (shredded)

¼ cup parmesan (shredded)

3 tbsp finely chopped basil

1 tbsp garlic powder

salt

pepper

¼ c mini pepperoni

½ cup marinara

1. Preheat oven to 400 degrees. Grate cauliflower to form fine crumbs.Grate cheeses

2. Transfer cauliflower to large bowl. Add egg, 1/3 mozzarella, parmesan,2 tbsp basil, garlic powder, salt and pepper.

3. Form into small patties (they will be wet) and place on greased bakingsheet. Bake until golden (20 minutes)

4. Top each patty with thin layer of marinara, remaining mozzarella, minipepperoni and bake until cheese melts and pepperoni crisps (5-7minutes)


 Vegetable Soup-Tuesday

1 tbsp vegetable oil

½ cup chopped onion

1 clove garlic, minced

1 potato peeled and chopped

½ cup chopped broccoli

½ cup frozen corn

½ cup torn spinach

½ cup chopped fresh mushrooms

½ cup chopped carrots

¼ cup chopped cabbage

2 (32 fluid ounce) containers chicken broth

6 ounce egg noodles

1 cup canned white beans

1. Heat oil in a large pot over medium heat, and cook the onion andgarlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms,carrots and cabbage. Pour in chicken broth and bring to a boil. Reduceheat to low, simmer 20 minutes until potato is tender

2. Stir in egg noodles and white beans and continue cooking 7 minutes oruntil noodles are tender and beans are heated through

Strawberry Shortcakes (makes about 4)

2 pints ripe strawberries

½ cup sugar

4 cups flour

3 tablespoons sugar

¼ teaspoon salt

5 teaspoons baking powder

1 ¼ cup butter

3 cups whipping cream

¼ teaspoon vanilla extract

1. Remove stem from strawberries. Cut in half or slice depending on size.Gently crush about ¼ of the berries with a fork to release their juices.Mix remaining berries and ½ cup sugar. Set aside, covered for about½ hour to develop flavor

2. Preheat oven to 450 degrees

3. In large mixing bowl, sift together flour, 3 tablespoons sugar, salt andbaking powder. Add ¾ cup of softened butter, and rub into dryingredients. Add 1 ¼ cup cream and mix to a soft dough. Knead the
dough for one minute on a lightly floured surface. Roll it out to about½ inch thick. Cut round biscuits using cutter

4. Grease baking sheet. Place half the rounds on it. Melt remaining butterand brush a little on the rounds. Place remaining rounds on top. Bakefor 10-15 minutes or until golden brown

5. Remove from oven and pull shortcakes apart. Brush the insides withsome of the remaining melted butter

6. Beat remaining cream until it thickens. Add vanilla, beat again untilthick

7. Place a bottom half of the shortcake on each plate. Top with agenerous spoonful of berries. Cover with a top half, add a few moreberries and top with whipped cream


 Veggie Quiche (make 2 per group)-Wednesday

1 (9 inch) unbaked deep dish pie crust

1 tablespoon olive oil

½ cup sliced onion

½ cup chopped green bell pepper

½ cup mushrooms, sliced

½ chopped zucchini

1 large tomato, sliced

2 tablespoons all-purpose flour

2 teaspoons dried basil

3 eggs, beaten

½ cup milk

½ teaspoon salt

¼ teaspoon pepper

1 ½ cups shredded Colby-Monterey Jack cheese, divided

1. Preheat oven to 400 degrees. Bake pie crust in preheated oven untilfirm, about 8 minutes. Remove crust from oven and set aside. Reduce oven to 350 degrees

2. Heat olive oil in a large skillet over medium heat. Cook and stir onion,pepper, mushrooms, and zucchini in hot oil until soft, 5-7 minutes.Remove vegetables from skillet and set aside

3. Sprinkle tomato slices with flour and basil; cook in the skillet for 1minute per side. Whisk eggs, milk, salt and pepper together in a smallbowl. Spread 1 cup cheese in bottom of pie crust. Layer veggiemixture over the cheese and top with tomatoes. Pour egg mixture intopie shell. Sprinkle ½ cup cheese atop quiche. Bake 40-45 minutes

Baked zucchini chips (makes about 4)

½ cup panko

¼ cup loosely packed fresh basil leaves

¼ teaspoon salt

¼ cup Parmesan cheese, grated

½ pound zucchini, cut into ¼ inch thick rounds

1 tbsp olive oilcooking spray

1. Preheat oven to 450°. Process first 3 ingredients in a food processor10 to 15 seconds or until finely ground. Stir together breadcrumbmixture and cheese in a medium bowl

2. Toss zucchini rounds with oil. Dredge zucchini, 1 round at time, inbreadcrumb mixture, pressing gently to adhere

3. Place rounds in a single layer in a jelly-roll pan coated with cookingspray. Bake 30 minutes or until browned and crisp. Serve hot

Ranch dipping sauce (4-6 servings)

½ cup buttermilk

½ cup mayonnaise

2 tbsp chopped fresh chives

1 tbsp chopped fresh dill

½ tsp celery salt

½ teaspoon garlic powder

½ teaspoon onion powder

1. In a bowl, combine the buttermilk, mayonnaise, chives, dill, celerysalt, garlic powder and onion powder. Mix well. Cover and chill for 1hour


Spinach pasta with garlic butter sauce-Thursday

8 ounces spinach

1 cup cake flour (not self-rising)

¼ cup all-purpose flour

½ teaspoon salt

2 large egg yolks

1 ½ tablespoons extra-virgin olive oil

¼ cup water

1. Fill a saucepot with about 2 inches of water, and place a steamerbasket inside

2. Bring large pot of salted water to boil

3. Bring water to a simmer, and add spinach, cover and steam untilbright green (about 2 minutes)

4. Allow spinach to cool, squeeze out liquid and puree spinach in foodprocessor

5. Blend together all dough ingredients in a food processor or by handuntil mixture just begins to form a ball

6. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smoothand elastic, 6 to 8 minutes

7. Wrap dough in plastic wrap and let stand at room temperature 15 min

8. Cook in boiling water until pasta is al dente

Parsley Breadsticks

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

¼ cup oil

3 cups bread flour

2 ½ teaspoons yeast

1 stick butter

3 tablespoons chopped parsley

Garlic

salt

Parmesan cheese

1. Make dough in mixer with dough hook

2. Roll out into a 10 x 12 inch rectangle

3. Cut into ¾ inch wide strips

4. Give each strip a twist and place on greased cookie sheet

5. Let rice for about 20 minutes

6. Bake at 375 for 10-15 minutes

7. Make a mixture of chopped parsley and melted butter, brush cookedbread sticks with parsley butter, sprinkle with garlic salt and parmesan cheese

Garlic butter sauce

1/3 cup butter

1 clove garlic, crushed

¼ tablespoon dried basil

2 teaspoons dried oregano

1. In a small saucepan melt butter, add garlic and saute until cooked

2. Add dried oregano and dried basil, stir

3. Serve over spinach pasta

Stuffed tomatoes

4 ripe but firm medium tomatoes

4 ounces crumbled feta cheese

2 medium roasted red peppers, chopped

2 medium cloves garlic, minced

½ teaspoon dried oregano

¼ teaspoon crushed red pepper

Salt & pepper

1. Preheat oven to 350°F.

2. Core and hollow out tomatoes, using a melon baller or a teaspoon. Setupside down on paper towels and allow to drain.

3. Meanwhile, combine feta, roasted peppers, pickled peppers, garlic,oregano, and crushed red pepper in a medium bowl. Season with blackpepper and gently stir to combine

4. Fill tomatoes with feta mixture. Nestle stuffed tomatoes together, rightside up, in an 8- by 8-inch baking dish and drizzle with olive oil. Bake until tomatoes are tender and slightly wrinkled and the filling is warm,about 25 minutes. Serve warm.


Summer macaroni salad (8 servings)-Friday

8 oz elbow macaroni

½ mayo

½ cup plain greek yogurt

1 ½ tbsp. white wine vinegar

1 tsp Dijon

2 tsp honey

Salt & pepper

2 hard-boiled eggs, peeled & chopped

1 cup diced red bell pepper

1 cup matchstick carrots, roughly chopped

¾ cup diced celery

¼ cup diced red onion

1 tbsp minced fresh parsley

1. Cook macaroni

2. Stir together mayo, yogurt, vinegar, mustard, honey, and season

3. Add well drained macaroni to large mixing bowl, along with eggs,pepper, carrots, celery and onion. Pour dressing over and add parsley,toss to evenly coat

Refrigerator pickles

1 cup white vinegar

1 tbsp salt

2 cups white sugar

6 cups sliced cucumbers

1 cup sliced onions

1 cup sliced green bell peppers

1. In a medium saucepan over medium heat, bring vinegar, salt andsugar to a boil. Boil until the sugar has dissolved, about 10 minutes

2. Place the cucumbers, onions and green bell peppers in a large bowl.Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

Let’s Get Baking Again | Summer 2017

Chocolate chip cookies (makes about 2 dozen)-Monday

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all- purpose flour
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips
3. Drop by large spoonfuls onto ungreased pans
4. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned

Black and White cookies (makes about 2 dozen)

5 cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cup sugar
16 tbsp butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 lb confectioners’ sugar, sifted
3 oz unsweetened chocolate, finely chopped

1. Heat the oven to 375°. In a large bowl, whisk together flour, baking powder, and salt; set aside. In another bowl, combine sugar and butter, and beat with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time,
beating after each addition, and beat until smooth. Add milk, vanilla, and the reserved flour mixture; beat on low speed until just combined.
2. Use an ice cream scoop or a  1 ⁄ 4 -cup measuring cup to divide the dough into roughly 24 portions. Transfer dough portions to parchment paper-lined baking sheets, spacing the portions 2″ apart. Bake until cookies are set and lightly browned at the edges, about 15 minutes. Let cool completely.
3. Meanwhile, make the icing: Whisk together the confectioners’ sugar and  1 ⁄ 3 cup boiling water in a medium glass bowl to make a smooth glaze (this will be the white icing). Working with one cookie at a time, hold the cookie horizontally, gently gripping it by the edges, and dip the top in the white glaze (you’ll get some icing on your fingers); then return the cookie to the baking sheet to let the icing set. Meanwhile, make the black icing by adding the chocolate to the remaining white glaze. Microwave the mixture for about 45 seconds; stir to combine. Dip each white-glazed cookie vertically halfway into the chocolate glaze and transfer to the baking sheet. Let the chocolate glaze set completely before serving
4. To quicken the setting of the glazes, place the cookies in the refrigerator for about 20 minutes after each coating

Marshmallow surprise cookies (makes about 2 dozen)

1 ¾ cups all-purpose flour
¾ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup sugar
1 large egg
½ cup milk
1 teaspoon vanilla extract
12 large marshmallows, cut in half horizontally
1 container chocolate frosting

1. Preheat oven to 375 degrees. In a medium bowl whisk together flour, cocoa powder, baking soda and salt
2. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Add egg, milk and vanilla and beat until well combined. Add flour mixture and mix on low speed until combined
3. Using a tablespoon or an ice cream scoop drop dough onto ungreased baking sheets about 2 inches apart. Bake until cookies begin to spread and become firm, 10-12 minutes
4. Remove baking sheets from oven and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven and continue baking until marshmallows begin to melt, 2 to 2 ½ minutes. Transfer cookies to wire rack to cool before frosting
5. Spread about 1 tablespoon of chocolate frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered

Whoopie pies (makes 6)

½ cup shortening
1 cup white sugar
2 eggs
2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
Filling
¾ cup shortening
2 cups confectioners’ sugar
1 pinch salt
1 teaspoon vanilla extract

1. Preaheat oven to 350 degrees
2. In large bowl cream shortening, sugar, and egg yolks
3. In a separate bowl sift together flour, cocoa powder, baking powder, salt, and baking soda
4. Add to other mixture alternately with milk, beating well. Add vanilla at the end
5. Drop by large spoonfuls on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely
6. To make filling: beat together shortening, confectioners’ sugar, salt and vanilla
7. To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another cookie


Mini Soda Breads (makes 16 large buns)-Tuesday

4 cups flour
4 tablespoons unsalted butter
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups raisins
1 egg
1 ¾ cup buttermilk

1. Preheat oven to 375 degrees
2. Combine flour and butter, working it with fingers until it has consistency of course oatmeal
3. Add sugar, baking powder, baking soda, salt and raisins mixing with fingers
4. Whisk egg and buttermilk together
5. Make a well in center of the dry ingredients and add the egg-buttermilk mixture
6. Stir until well blended, and form into a ball
7. Lightly dust clean surface with flour and knead dough for 3-4 minutes until smooth
8. Divide dough into 16 equal portions, shape each portion into a ball and place balls at least 3 inches apart on a greased baking sheet
9. Gently press the top of the buns with palm of hand to flatten it slightly
10. Using a very sharp knife dipped into flour cut a cross on top of each bun
11. Bake in preheated oven for 20-25 minutes or until golden and crusty

Cornbread (makes about 9)

½ cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
½ teaspoon salt

1. Preheat oven to 375 degrees, grease an 8 inch square pan
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan
3. Bake in the oven for 30-40 minutes or until toothpick inserted comes out clean


Mini Blueberry Tarts (makes about 4)-Wednesday

1 ¼ cup all-purpose flour
1/3 cup sugar
¼ teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces

Filling
3 cups fresh blueberries
2 tablespoons cornstarch
2 teaspoons lemon zest
2 tablespoons lemon juice
2/3 cup sugar
pinch of salt

1. Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt and butter. Process until large moist crumbs form
2. Spoon dough into individual tart pans. Press the dough into the tart pan and up the sides until firmly packed. Freeze for about 10 minutes. Prick bottom of the dough all over with a fork. Bake for 10-12 minutes
3. Bring ¼ cup water and 1 cup berries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until berries start to break down slightly (3-4 minutes)
4. In a small bowl, mix cornstarch with 2 tablespoons water. Stir into berry mixture. Add lemon zest and juice, sugar and salt. Bring to a boil, then reduce heat. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken. Remove from heat and stir in remaining berries. Immediately pour hot berry mixture into cooled tart shell. Reserve a little berry mixture to pile on top of tarts.

Mini Quiche (makes 12)

1 ¼ cup flour
1 ¼ stick butter
4-5 tablespoon cold water
1 tablespoon olive oil
1 onion, peeled, finely chopped
4 slices bacon chopped
1 bell pepper chopped
½ cup cheddar cheese (block)
3 large eggs
¾ cup milk
salt and pepper

1. Sift the flour and salt into a bowl and stir in the butter. Using fingers, rub the butter into flour until mixture resembles breadcrumbs. Stir in the water and mix to a dough. Knead until smooth. Wrap in plastic and chill for 30 minutes
2. Preheat oven to 375. Heat oil in frying pan and saute onion and bacon until onion is soft and bacon is cooked. Cool
3. Lightly grease muffin tin. Divide the dough into 12 pieces and roll each out on a lightly floured surface. Gently press into the holes of the muffin tray. Prick the bases with a fork and chill for 15 minutes
4. Shred cheddar cheese
5. Divide the onion and bacon mixture between muffin tin. Top with cheese. Beat together eggs and milk and season with salt and pepper. Pour eggs into muffin tin
6. Bake for 15-20 minutes

Chocolate Mousse Pie (makes about 8 servings)

21 oreos, crushed
¼ cup butter, softened
1 cup heavy cream
1 (12 oz) package semisweet chocolate chips
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
¼ cup white sugar
1 cup heavy cream, chilled
¼ cup white sugar

1. Preheat oven to 350 degrees. Generously grease a 9 inch springform pan with 2 3/4 inch sides.
2. In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool
3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth
4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally
5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
6. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice


Pineapple Upside Down Minis (makes about 12)-Thursday

Topping:
¼ cup butter
½ cup brown sugar
1 (20 ounce) can crushed pineapple, drained
12 maraschino cherries

Cake:
1 cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
¼ cup unsalted butter, softened
1/3 cup brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup whole milk

Topping:
1. Preheat oven to 350°F. Spray a standard 12-count muffin pan well with non-stick cooking spray and set aside.
2. Add the butter and brown sugar to a small saucepan over medium heat. Mix until the butter is melted and the mixture is completely smooth. Remove from the heat and evenly distribute between all 12 muffin cavities.
3. Place 1 maraschino cherry in the middle of each muffin cavity. Spoon the crushed pineapple evenly between all 12 muffin cavities (you’ll probably have some left over). Set aside

Cake:
1. In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
2. In a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add in the egg and vanilla extract, making sure to mix well after each ingredient.
3. Add the dry ingredients in three additions alternating with the milk, starting with the dry ingredients and ending with the dry ingredients, mixing each time until just combined. Evenly distribute the cake batter between all 12 muffin cavities.
4. Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pan for 5-10 minutes. Slide a knife around the outside of each cake (to loosen them from the pan), place a wire rack on top of the muffin pan. Very carefully (the pan will be hot!) flip the wire rack over with the muffin pan on top. Gently remove the muffin pan to release the upside-down cakes

Mini Lava Cakes (makes about 4)

½ cup unsalted butter, plus more for buttering the molds
4 ounces semisweet chocolate, chopped into small pieces
4 large eggs
¼ cup sugar
2 teaspoon flour plus more for dusting molds

1. Put the butter in a medium bowl and melt in microwave. Add the chocolate to the hot butter and stir until melted.
2. Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined
3. Butter and lightly flour molds or ramekins (make sure not to miss any spots, or the cake will stick). Tap out excess flour. Divide the batter among the molds
4. When you’re ready to bake, heat oven to 450 degrees. Put the molds on a rimmed baking sheet and bake until cakes have puffed up a bit. The tops are barely set and the cake still jiggles slightly when shaken, 7-9 minutes (better underbaked than underbaked) Let sit for 1 minute
5. Put a plate on top of the ramekin and carefully invert the cake onto the plate
6. Let sit for 10 seconds then lift up the ramekin
7. Serve with piped whipped cream

Whipped Cream
1 cup heavy whipping cream
2 tablespoons sugar

1. Beat together until cream forms stiff peaks

Mini Cheesecakes (makes 12)

1 ¼ cup graham cracker crumbs
3 tablespoons packed brown sugar
5 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
¼ cup sour cream
1 egg
¼ cup sugar
1 teaspoon vanilla extract

1. Preheat oven to 350°F. Line 12 muffin cup holes with liners
2. Stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner
3. Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla until (mostly) no lumps remain
4. Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight

Cinnamon Sugar Donuts

1 cup butter
1 ½ cups sugar
2 eggs
3 cups flour
4 ½ teaspoons baking powder
½ teaspoon salt
1 cup milk
½ teaspoon cinnamon

1. Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar
2. Add the eggs and mix well
3. Sift together flour, baking powder, salt and nutmeg
4. Add to the butter and sugar mixture
5. Blend in the milk and mix together thoroughly
6. Fill greased donut tins
7. Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden
8. Combine remaining 1/2 cup of sugar with the cinnamon
9. Melt remaining 6 tablespoons of butter
10. While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar

Baking Camp II | Summer 2017

Black and White cookies (makes about 2 dozen)-Monday

5 cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cup sugar
16 tbsp butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 lb confectioners’ sugar, sifted
3 oz unsweetened chocolate, finely chopped

1. Heat the oven to 375°. In a large bowl, whisk together flour, baking powder, and salt; set aside. In another bowl, combine sugar and butter, and beat with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition, and beat until smooth. Add milk, vanilla, and the reserved flour mixture; beat on low speed until just combined.
2. Use an ice cream scoop or a 1 ⁄ 4 -cup measuring cup to divide the dough into roughly 24 portions. Transfer dough portions to parchment paper-lined baking sheets, spacing the portions 2″ apart. Bake until cookies are set and lightly browned at the edges, about 15 minutes. Let cool completely.
3. Meanwhile, make the icing: Whisk together the confectioners’ sugar and 1 ⁄ 3 cup boiling water in a medium glass bowl to make a smooth glaze (this will be the white icing). Working with one cookie at a time, hold the cookie horizontally, gently gripping it by the edges, and dip the top in the white glaze (you’ll get some icing on your fingers); then return the cookie to the baking sheet to let the icing set. Meanwhile, make the black icing by adding the chocolate to the remaining white glaze. Microwave the mixture for about 45 seconds; stir to combine. Dip each white-glazed cookie vertically halfway into the chocolate glaze and transfer to the baking sheet. Let the chocolate glaze set completely before serving
4. To quicken the setting of the glazes, place the cookies in the refrigerator for about 20 minutes after each coating

Mexican Wedding Cookies

1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup confectioners’ sugar.

In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners’ sugar. Store at room temperature in an airtight container.


 

Irish Soda Bread-Tuesday

4 cups flour
4 tablespoons unsalted butter
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups raisins
1 egg
1 ¾ cup buttermilk

Preheat oven to 375 degrees. Combine flour and butter, working it with fingers until it has consistency of course oatmeal. Add sugar, baking powder, baking soda, salt and raisins mixing with fingers
Whisk egg and buttermilk together. Make a well in center of the dry ingredients and add the Egg buttermilk mixture. Stir until well blended, and form into a ball. Lightly dust clean surface with flour and knead dough for 3-4 minutes until smooth Divide dough into 16 equal portions, shape each portion into a ball and place balls at least 3 inches apart on a greased baking sheet. Gently press the top of the buns
with palm of hand to flatten it slightly. Using a very sharp knife dipped into flour cut a cross on top of each bun. Bake in preheated oven for 20-25 minutes or until golden and crusty

Strawberry Shortcakes (Gluten Free)

3/4 cup Buttermilk shaken
SHORTCAKE
1 cup gluten-free flour blend
3/4 cup almond flour
2 Tbsp cornstarch or sub arrowroot starch
3 Tbsp organic cane sugar*, plus more for topping (or sub stevia to taste)
1/2 tsp sea salt
2 tsp baking powder
3 Tbsp coconut oil
1 lb strawberries, hulled and sliced (organic when possible)

Preheat oven to 400 degrees F (204 C) and grease a baking sheet.

To a large mixing bowl, add gluten-free flour blend, almond flour, cornstarch, organic cane sugar, sea salt, and baking powder and whisk to combine. Add the coconut oil and use a pastry cutter, whisk, or fork to “cut” the oil into the flour until small bits remain. Add ¾ of the buttermilk to the dry mixture and stir with a spoon to combine. You’re looking for a semi-sticky dough, and you may not use all of the buttermilk. I used all but 1-2 Tbsp. If your mixture looks too dry, add more buttermilk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or gluten-free flour blend.

Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little gluten-free flour. Handling as little as possible, form into a 1-inch- thick disc with your hands. Then using a well-floured biscuit or cookie cutter (or narrow drinking glass), cut out circles and transfer carefully to a greased baking sheet (arranging the shortcakes so they touch. Continue, reforming dough as needed, until all of the dough is used – about 6 shortcakes. Brush the tops of the shortcakes with buttermilk and sprinkle with a bit more cane sugar.

Bake at 400 F for 15-17 minutes or until the outside is crisp and they are beginning to brown slightly. Then increase heat to 450 F (232 C) and bake for another 3-5 minutes to brown the outside. Watch carefully and be sure not to burn. Remove biscuits from oven and let cool 5 minutes. Then carefully separate the shortcakes so they can cool completely. It’s important to let these cool and the steam to release or they can be a bit on the moist side. Room temperature is best for serving. To serve, carefully slice shortcakes in half (optional) and top with sliced strawberries and whipped cream or ice cream.


Crepes-Wednesday

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Strawberries cut up
½ banana cut up
Nutella to drizzle

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

Macaroons Kisses

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14 ounce) package flaked coconut

Macaroons
Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside. In large bowl, combine sweetened condensed milk, egg white, extracts and
coconut; mix well. Drop by rounded teaspoon onto prepared baking sheets; slightly flatten each mound with a spoon. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Macaroon Kisses:
Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking. Or dip in chocolate or put mini choc chips


Marshmallow surprise cookies (makes about 2 dozen)-Thursday

1 ¾ cups all-purpose flour
¾ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup sugar
1 large egg
½ cup milk
1 teaspoon vanilla extract
12 large marshmallows, cut in half horizontally
1 container chocolate frosting

1. Preheat oven to 375 degrees. In a medium bowl whisk together flour, cocoapowder, baking soda and salt
2. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Add egg, milk and vanilla and beat until well combined. Add flour mixture and mix on low speed until combined
3. Using a tablespoon or an ice cream scoop drop dough onto ungreased baking sheets about 2 inches apart. Bake until cookies begin to spread and become firm, 10-12 minutes
4. Remove baking sheets from oven and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven and continue baking until marshmallows begin to melt, 2 to 2 ½ minutes. Transfer cookies to wire rack to cool before frosting
5. Spread about 1 tablespoon of chocolate frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered

Fall Session II – 2017 Recipes

Chicken APB

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 teaspoon kosher salt, divided

1/2 teaspoon black pepper

4 slices thick-cut bacon, chopped

3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)

1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)

1 medium onion, chopped

2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes

4 cloves garlic, minced (about 2 teaspoons)

2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme

1 teaspoon ground cinnamon

1 cup reduced-sodium chicken broth, divided

Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.

Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.

Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.

Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

Pumpkin Pie Cups

1/2 cup butter, softened

1/2 cup brown sugar

1 cup all-purpose flour

1/2 cup rolled oats

2 eggs

3/4 cup white sugar

1 (15 ounce) can pumpkin

1 (12 fluid ounce) can evaporated milk

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Preheat oven to 350

In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9×13 inch baking dish.

Bake in preheated oven 15 minutes, until set.

In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.

Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

 

Caramel Apples

Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.

Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.

Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Dip in topping of your choice.

Spaghetti Squash Lasagna

1 medium spaghetti squash cooked (or place in microwave cut side down in bowl with water and cover with plastic. Steam for 8 mins to soften

1 1/2 cups ricotta cheese

1/2 cup Italian 5 cheese mixture

1 large egg

1 lb turkey meat browned

1 1/2 cups spaghetti sauce (see recipe below)

1 cup mozzarella cheese shreded

Fresh Parsley chopped ¼ of bunch

Pepper

Quick sauce

I can of crushed tomato sauce

1 can of tomato paste

Small onion diced

Pinch of salt

¼ tsp parsley, oregano and basil

Garlic crushed 2 cloves

In a sauce pan place olive oil, add onions and saute to translucent, add garlic add turkey and cook to no longer pink. Next add sauce, paste, salt and spices.

Lightly coat the bottom of bottom of a 9×9 baking pan or individual metal loaf pans with the sauce mixture.

Scoop cooked squash out onto a clean kitchen towel. Squeeze out any excess water.

Layer drained spaghetti squash strands on top of the sauce. Mix ricotta with egg, parsley and black pepper, then spread mixture on top of squash. Next sprinkle mozz cheese on top.

Then repeat starting with sauce for 2 more layers. Top with Italian cheese mixture.

Bake at 350 degrees F for about 25 minutes.

Double Decadent Cocoa Pumpkin Brownies

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup butter, melted

1 1/2 cups white sugar

2 teaspoons vanilla extract

3 eggs

1/4 cup cocoa powder

1/2 cup semi-sweet chocolate chips

1/2 cup pumpkin puree

1/2 cup chopped walnuts

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees. Grease an 8×8 inch baking pan or individual round metal cups. Stir the flour, baking powder, and salt together in a bowl.

In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half in two separate bowls.

Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.

Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.

Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Chicken Rainbow Soup

2 tablespoons olive oil

½ pound of chicken breast choped

1 medium onion (2 1/2 inches in diameter) chopped

2 large stalks celery, chopped

4 cloves garlic, pressed

1 medium red bell pepper, chopped

1 cup chopped carrot, or chopped pumpkin, if available

1 heaping tablespoon sweet paprika

3 teaspoons turmeric

1/2 teaspoon cinnamon

1 bay leaf

15-ounce can tomatoes, chopped

5 cups vegetable stock

10 ounces frozen or fresh green beans

1 large leaf of chard, spinach, or kale, cut into thin strips

In a large soup pot, cook chicken to almost done, remove and set aside. Simmer oil, onion, and celery. Cook over low heat for 5 to 10 minutes to develop more sweetness in the onion.  Add garlic and cook for 1 to 2 minutes. Turn up the heat to medium and add the peppers and carrots. Cook another 1 to 2 minutes and add the spices. Stir and cook until fragrant—another minute or so. 3. Add tomatoes and stock, and simmer for 15 minutes. Add beans and chard and simmer for another 5 minutes or until the beans are cooked. (If using cooked cubed meat such as chicken or turkey, add at this time.) Adjust seasonings with salt and pepper as needed

Valentine Day Cookies

Valentine Day Cookies
2 1/2 cups all-purpose flour, spooned and leveled,
plus more for shaping the cookies
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Step 1
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 2
Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.

Step 3
With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days.

Step 4
make cutout cookies by doing the following: Heat oven to 350° F. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.

Step 5
Store cookies in an airtight container at room temperature for up to 1 week

Cancellation/Refund Policy

All sales are final, no refunds are given for weather delays, or other reasons. We will provide you with a credit that can be used for a future event if you provide 24-hour notice of cancellation.

Allergy Warning:

Unfortunately we cannot accommodate those with allergies to some foods. We do use peanuts and products that may contain or have been made in facilities that process peanuts. We cannot make considerations for other foods as well.

CONTACT US: (201)-447-2665 | 223 Chestnut Street | Ridgewood, NJ 07450
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