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

1 egg

1tsp salt

1tsp pepper

3 cups marinara sauce

Mini hoagie rolls

8 oz fresh mozzarella cheese grated

 

Week 10/4: Mini Pumpkin Streusel Coffee Cake

Topping

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

 

Filling

1/3 cup brown sugar, packed

1 teaspoon cinnamon

1 teaspoon unsweetened cocoa, Dutch-process or natural, optional

 

Cake

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

 

Instructions

-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

Ingredients

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

 

Jasmine rice

Directions

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

 

Pie Crust

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

 

Homemade Pasta

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

4 eggs

1 tablespoon orange zest

Vegetable oil, for frying

 

Orange Sugar:

1 tablespoon orange zest

1/2 cup sugar

 

Chocolate Sauce:

3/4 cup cream

1 cup (8 ounces) bittersweet chocolate chips

 

Directions:

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.