Week of 9/27 – Mini Meatball Heroes
1 lb ground beef
½ lb Italian sausage
1/3 cup fresh Italian parsley
4 cloves of garlic crushed
½ cup Italian breadcrumbs
3 cups marinara sauce
Mini hoagie rolls
8 oz fresh mozzarella cheese grated
Week 10/4: Mini Pumpkin Streusel Coffee Cake
2/3 cup granulated sugar
pinch of salt
2/3 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon cinnamon
1/4 cup chopped pecans, optional
4 tablespoons butter, melted
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa, Dutch-process or natural, optional
1/3 cup vegetable oil
2 large eggs, at room temperature
1 cup granulated sugar
1 cup pumpkin purée
1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ginger and nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups King Arthur Unbleached All-Purpose Flour
-Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.
-To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Add the melted butter, stirring just until well combined. Set the topping aside.
-To make the filling: Mix together the brown sugar, spice, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.
-To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
-Add the flour, stirring just until smooth.
-Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.
-Sprinkle the filling evenly atop the batter.
-Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.
-Sprinkle the topping over the batter in the pan.
-Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, 15 minutes.
Week 10/11: Chicken Stir Fry with Rice
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced celery (1/2-inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger, and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
3. Add remaining oil; stir-fry the broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
Week 10/18: Mini Apple Pies (this recipe makes 3 mini pies)
½ Cup butter
3 Tbs flour
¼ Cup water
6 Granny Smith Apples
½ cup packed brown sugar
¼ tsp cinnamon
1/8 tsp nutmeg
2 ½ cups of flour
1 t salt
2 T sugar
¾ cups chilled butter
1/2 cup Crisco
7 T ice water
Week of 10/25 Fettuccine Alfredo
Ingredients for sauce
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
1 dash nutmeg
¾ cup grated Romano cheese
½ cup grated Parmesan cheese
1 cup peas
½ cup diced ham
1 cup cake flour
¼ cup all purpose flour
Dash of salt
1 ½ T oil
2 egg yolks
¼ cup water
Pulse in a blender, cover with wrap, let sit 10 min. Roll out dough. Put through the machine. Boil for 4 min.
Week of 11/1 – Orange Zeppole with Chocolate Sauce
1 stick butter
1/4 teaspoon salt
1/4 cup sugar
1/2 cup water
1 cup all-purpose flour
1 tablespoon orange zest
Vegetable oil, for frying
1 tablespoon orange zest
1/2 cup sugar
3/4 cup cream
1 cup (8 ounces) bittersweet chocolate chips
1-For the Orange Zeppole: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.
2-For the Orange Sugar: Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set aside.
3-Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
4-Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.
5-For the Chocolate Sauce: Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.