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Recipes From Our Classes

Fall Session 2020 Recipes

Thukpa-week 1

1 clove garlic 1 tbsp ginger, fresh 1/2 cup cherry tomatoes, fresh 3 cups chicken thighs boneless and skinless 1 tsp (5 mL) olive oil 6 cups low-sodium chicken broth 1/2 cup carrot(s), minced 1/2 red pepper(s), medium, diced ½ orange pepper, medium diced 1/2 cup green beans, diced 1 8oz can of Bamboo shoots 1 cup of green cabbage 1/2 lb (0.3 kg) rice noodles 1 tsp (5 mL) cumin, ground 1 tbsp (15 mL) lemon juice, fresh Salt and pepper to taste 1/4 cup (60 mL) cilantro, fresh, minced

Rough cut tomatoes, peel ginger, and garlic. Place in food processor till you form a paste.
Add to soup pan with the chicken thighs and cook 3 to 4 mins. Add the chicken broth and bring to a boil. Reduce heat and continue to cook.
Cut carrots, peppers and green beans add to pan. Add the bamboo shoots and cabbage. Cover the pot and allow vegetable to soften and chicken cook. 20 to 25 mins.
Remove the chicken from the pot, allow to cool and shred.
Add dry rice noodles and turn off heat and lemon. Leave 10 minutes until softened. Remove noodles from broth so they do not over-cook. Reserve broth.
Season with salt and pepper and serve.

Cinnamon Apple Pie Bread-week 2

⅓ cup light brown sugar (not packed) 1 teaspoon ground cinnamon ⅔ cup white sugar ½ cup salted butter, softened (or use unsalted and add ¼ tsp salt) 2 eggs 1½ teaspoons vanilla extract 1½ cups all-purpose flour 1¾ teaspoons baking powder ½ cup milk 1 apple, peeled and chopped (I used Granny Smith) Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a mixing bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract and stir until incorporated. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next, add half the apples and half the brown sugar-cinnamon mixture. Lightly pat/push apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat/push apples into batter; swirl brown sugar mixture through apples using a finger or spoon (I cleaned my hands and used my finger because it was easier). Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. Mine took about 35. Tip: If you notice it getting too brown on the top, tent a piece of foil on top.

Buffalo Cauliflower Tacos-week 3

olive oil cooking spray ¾ cup flour 1 cup water ½ teaspoon garlic powder, or to taste salt and ground black pepper to taste 2 heads cauliflower, cut into bite-size pieces 2 tablespoons butter ½ cup hot pepper sauce (such as Frank’s RedHot®) 1 teaspoon honey Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray. Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet. Bake in the preheated oven until lightly browned, 20 to 25 minutes. Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used. Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes. Avocado Crema 2 avocados 1 clove garlic 1/4 cup sour cream (yogurt would work, too) 1/4 cup water 1/2 teaspoon salt squeeze of lemon or lime Avocado Crema: Mix all ingredients in a food processor or blender until smooth. Slaw: Cut up cabbage & carrots and toss the slaw with some of the avocado crema until it’s nice and creamy. Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema.

Pumpkin Donuts-week 4

2 cups all-purpose flour 2 tsp baking powder 1 tsp salt 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger One 15-ounce can pumpkin puree 3/4 cup granulated sugar 3/4 cup packed light-brown sugar 1/3 cup veg oil 3 large eggs 4 tablespoons (1/2 stick) unsalted butter, melted 1 tsp vanilla extract Coating 1/3 cup granulated sugar 3 tablespoons unsalted butter, melted 1 tablespoon cinnamon Preheat oven to 350 degrees. Butter 18 doughnut wells (3 6-hole pans. In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary. You don’t want any clumps). Add oil, eggs, pumpkin puree, butter and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (a scant 1/4 cup in each). Bake in the preheated oven until a toothpick inserted into the center comes out clean, 13 – 16 minutes. Cool doughnuts slightly. Meanwhile in a large resealable bag shake together 1/3 cup sugar and 1 tablespoon cinnamon until well combined. Add one warm doughnut to bag at a time, seal and shake with sugar mixture to coat. Place on wire rack to cool completely. Store in an airtight container.

Chicken and Dumplings-week 5

3 tablespoons butter 2 pounds chicken thighs 2 stalks celery, chopped 3 medium carrots, chopped 1 red onion, finely chopped 3 cloves garlic, finely chopped 1 (14 ounce) can vegetable broth ½ teaspoon paprika ½ cup heavy cream 1 (26 ounce) can condensed cream of chicken soup 1 cup water 1 (8.75 ounce) can sweet corn, drained Ground black pepper to taste In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside. Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Cook the celery, carrots, red onion, and garlic over medium heat until the red onions are soft and transparent. Add the vegetable broth, chicken. Simmer over medium heat for 12 minutes, then stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweet corn and ground pepper. Roll each biscuit into quarters and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes.

Vegan Biscuits

1 cup all-purpose flour 1 ½ tablespoons white sugar ½ tablespoon baking powder ¼ teaspoon salt ½ cup coconut milk (such as Coconut Dream®) ¼ cup vegan butter (such as Earth Balance®), melted Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with parchment paper Sift flour into a bowl and add sugar, baking powder, and salt. Mix together. Add coconut milk and vegan butter; mix together gently until combined. Drop batter by heaping tablespoonful’s onto the prepared pan. Bake in the preheated oven until sides or tops are golden, 10 to 13 minutes. Let sit for 2 minutes before serving.

Pumpkin Whoopee Pies-week 6

18 pies FOR THE COOKIES 2 cups brown sugar 1 cup vegetable oil 2 eggs 1 ½ cups canned pumpkin 3 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon pumpkin pie spice 1 tablespoon cinnamon 1 cup chocolate chips FOR THE FILLING 8 oz cream cheese, softened ½ cup butter, softened 1 cup powdered sugar 1 teaspoon vanilla extract Mix the brown sugar and oil. Add eggs and pumpkin, and mix. Add flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and mix. Stir in chocolate chips and scoop (or pipe) 2 tbsp at a time onto a baking sheet. Bake at 350 for 10-15 mins. Meanwhile beat the cream cheese and butter until smooth. Mix in powdered sugar and vanilla extract. Spread onto half of the cooled cookies, and top with the other cookie.

Summer Camp 2020 Recipes

TUESDAY-Cupcake Wars

Double Chocolate Cupcakes:

1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
1 cup hot water
1 large egg
1 1/2 teaspoons pure vanilla extract

Chocolate Buttercream:

1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, melted and cooled for 5 minutes
1 pound powdered sugar
1/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1-3 tablespoons milk

Cupcakes:

Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. Batter will be thin.
Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups.
Bake in preheated oven for 17-20 minutes. The tops will spring back when touched lightly.
Place pan on a cooling rack until cupcakes are cool to the touch.

Chocolate Buttercream:

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. This process will lighten the color of the butter and ensure your buttercream is extra fluffy.
Add cooled, melted chocolate to the butter and mix until combined. Scraping down the sides of the bowl as needed.
Sift together the powdered sugar and cocoa powder.
With the mixer on low speed, gradually add in the powdered sugar mixture. Continue mixing on low speed until the powdered sugar is completely incorporated.
Add in 1-2 tablespoons milk and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes.
If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cooled cupcakes. If desired, top with chocolate sprinkles or mini chocolate chips.

Red Velvet Cupcakes:

1 and 1/3 cups (145 grams) cake flour (spooned & leveled)
2 tablespoons (10 grams) natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (60 grams) unsalted butter softened to room temperature
1 cup (200 grams) granulated sugar
1 large egg room temperature
1/4 cup (60 ml) oil canola or vegetable work well
1 tablespoon liquid red food coloring
1 teaspoon pure vanilla extract
1/2 teaspoon distilled white vinegar
2/3 cup (160 ml) buttermilk room temperature

Cream cheese frosting:

1/2 cup (115 grams) unsalted butter softened to room temperature
1 (8-ounce) package brick-style cream cheese softened to room temperature
2 cups (240 grams) powdered sugar
1 teaspoon pure vanilla extract

Cupcakes: Preheat oven to 350°F (177°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.

In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the egg and mix until fully combined, then mix in the oil, red food coloring, vanilla, and vinegar stopping to scrape down the sides of the bowl as needed.
Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
Evenly distribute the batter between all 16 cupcake liners in the prepared muffin pans, only filling each one about halfway full.
Bake in separate batches at 350°F (177°C) for 15-18 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean.
Carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.

Cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed. Once the cupcakes have cooled completely, pipe the frosting on top. Wednesday Bake Cakes Cinnamon Sugar Donuts

½ cup butter
¾ cups sugar
1 eggs
1 1/2 cups flour
2 1/4 teaspoons baking powder
¼ teaspoon salt
1/2 cup milk
1/8 teaspoon cinnamon

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

Thursday – Buttercream icing for 6” Cake

1/2 cup unsalted butter, softened
1 cup powdered sugar, sifted
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon heavy whipping cream or milk

In a large mixing bowl, beat together the butter, powdered sugar, and salt until smooth and creamy, about 1-2 minutes.
Scrape the bowl down with a rubber spatula. Add the vanilla and cream. Beat for another 1-2 minutes or until light and fluffy.
Decorate cake as desired or refrigerate in an airtight container for up to 3 days.

Chicken 3-Ways

Chicken Francaise

Ingredients

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Marsala

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Piccata

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Spring 1: 2019

Thai Vegetarian Noodle Soup-week 1

1 package frozen udon noodles
2 cans of coconut milk
1 tablespoons of red Thai curry paste (or to taste)
2 tablespoons soy sauce
1 teaspoon sriracha
Non-vegetarian option: 2-3 tablespoons fish sauce or 1/4 cup of Prawn Stock
1 long Japanese eggplant, cut into half moons
2 onions, cut into 1–2” pieces
2 bell peppers, cut into strips
2 carrots, cut into rounds
4 bunches of baby bok choy, torn into pieces
2 celery stalks, cut into half moons
1 cup purple or green cabbage, chopped
3 green onions, cut into 1” slices
1 package medium firm tofu, cut into chunks
Oil

Place frozen udon noodles in a bowl and fill with hot water. Set aside. Heat oil in a cast iron or non stick frying pan over medium high heat. Add tofu and cook until browned on one side, about 7-8 minutes. Carefully flip over tofu and brown on the other side. Meanwhile, combine coconut milk, 1 cup of water, curry paste, soy sauce, siracha and optional fish sauce or prawn stock in a large pot. Bring to a boil and add eggplant. Reduce heat to medium and simmer for 10 minutes. Add onion and simmer for 5 more minutes. Drain the udon noodles and add them to the pot. Add all remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to over cook the veggies, they turn to mush very easily!) Remove from heat and stir in green onions and tofu.

Strawberry Shortbread Bars-week 2

2 1/4 cups all purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt
1 cup butter, room temperature
1 egg
1/2 teaspoon vanilla extract
3/4 cup strawberry jam

Glaze

1 cup powdered sugar
2 tablespoons heavy cream

Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside. In a large bowl whisk together flour, sugar, and salt. Add in the egg, butter, and vanilla and combine with a pastry cutter, or your hands until the dough comes together. Divide the dough in half and press one half into the bottom of the prepared pan. Spread the strawberry jam on top. Crumble the remaining dough onto the top of the jam. Bake for 40 minutes until lightly browned. Allow to cool completely. Glaze Whisk powdered sugar and cream together and drizzle on top

Diced Chicken Cups-week 3

2 tbsp. butter
2 carrots, peeled and diced
2 celery stalks, diced
1/2 large onion, chopped
1 red pepper diced
1 zucchini diced
2 tsp. fresh thyme leaves
salt
Freshly ground black pepper
2 tbsp. all-purpose flour
2/3 c. chicken broth
1/2 c. heavy cream
2 c. diced chicken
crescent dough

Preheat oven to 375° and grease a muffin tin with cooking spray. In a large skillet over medium heat, melt butter. Add carrots, celery, onion, peppers, zucchini and thyme and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in chicken, and simmer until warmed through. Remove from heat and set aside. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 12 squares. Place squares into muffin tin slots. Spoon heaping spoonfuls of chicken mixture into each crescent cup. Bake until the crescent is golden, about 15 minutes. Let cool slightly, pop out of muffin tray and serve.

Quick Bread Dough

1 tbsp active dry yeast 1 tbsp sugar 2 tbsp olive oil 1 cup warm water 1 tsp salt 2 1/2 cups flour Proof the yeast using the oil and sugar. Mix the salt into the flour in a stand mixer bowl. After the yeast has proofed, add the yeast mixture to the flour. Knead until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic. Cover and let rise for about 10 minutes.

Carrot Cake-Week 4

1 1/2 cups white whole wheat flour
1/2 cup quick oats
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/4 teaspoon salt

Wet ingredients

2 medium very ripe banana, mashed (¾ cup mashed banana)
1/2 cup coconut sugar (or brown sugar)
1 large egg
1 teaspoon vanilla
2 tablespoons melted and cooled coconut oil
¼ cup unsweetened applesauce
1 cup shredded carrots (about 2 large carrots)
1/3 cup Milk

For the frosting:

4 oz whipped or reduced fat cream cheese, softened
1/3 cup powdered sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Spray 8×4 or 9×5 inch loaf pan with nonstick cooking spray. In a large bowl, whisk together flour, quick oats, baking soda, cinnamon and salt; set aside. In a medium bowl, mix together together mashed banana, brown sugar, egg, and vanilla until well combined and creamy. Add in applesauce and milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined — DO NOT OVERMIX. Gently fold in melted coconut oil or oil Pour into prepared loaf pan and bake for 45-60 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took about 55 minutes in an 8×4 inch loaf pan. If you use a 9×5 inch pan, you may need to check the bread at 40 minutes. Remove from oven and place pan on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely. To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread.

Veggie Sliders-week 5

1 can black beans
1/2 cup onion
1 clove garlic
1 cup mushrooms,
1/2 cup celery,
1/2 cup green pepper
1 tablespoon ketchup
1 tablespoon mustard
2 teaspoons soy sauce
3 teaspoons Montreal steak seasoning
1 teaspoon Italian seasoning
1 cup panko bread crumbs
½ c oats

Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes. Transfer to a food processor and pulse with beans, liquid flavor, spice, until combined but still chunky. Pulse in the dry base and texture ingredient. Form into golf ball size balls and flatten into patties. Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through.

Homemade Biscuits

2 cups all-purpose flour (250g)
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
3/4 cup whole milk (177ml)

For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside. Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs. Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough). Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough. Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 3/4″ round biscuit cutter with flour. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. Repeat until you have gotten as many biscuits as possible and place less than 1/2″ apart on baking sheet.

Mini Fruit Tarts-week 6

1 1/4 cup all-purpose flour
1/3 cup powdered sugar
1/4 tsp salt
1/2 cup cold unsalted butter (1 stick, cut into cubes)
1 tbsp cold water
2 cups milk
1 1/2 tbsp pure vanilla extract
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tbsp unsalted butter
1 pint fresh blueberries
1 pint fresh strawberries

Preheat the oven to 375º. For crust, add flour, powdered sugar, and salt to a food processor and process to blend. Add 1/2 c. cold butter and use on/off turns until the mixture resembles coarse meal. Add cold water and process just until the dough starts to stick together. Add more water by teaspoonful if the dough is dry. Scoop about a tablespoon of dough into the cups of a mini muffin pan and press onto bottom and partially up sides. Bake until golden brown, about 15 minutes. Remove from oven and cool in pans 5 minutes. Use a knife to pop out the crust cups and cool completely on a wire rack. Meanwhile, for the custard, put milk and vanilla bean paste in a medium saucepan and bring to a boil over medium heat. Whisk the egg yolks and granulated sugar in a bowl until light and fluffy. Add the cornstarch and whisk until no lumps remain. Whisk in 1/4 c. of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Spoon into the cooled crust cups and let sit at room temperature about 20 minutes. Top with berries and refrigerate until ready to serve.

Winter Session 3 Recipes

Cheesy Mexi Casserole-Week 1

1 pound chicken breast, chopped into bite sized pieces 1 cup quinoa, rinsed 2 cups black beans, canned, drained and rinsed 2 medium yellow squash or zucchini, chopped 1 c chopped peppers 1 c onions 8 ounces mushrooms, quartered ¾ cup salsa verde 1 tablespoon chili powder 1.5 teaspoons cumin ¼ teaspoon salt ¼ teaspoon black pepper 1.5 cups low-sodium chicken broth 1 cup jack cheese, grated Preheat oven to 375 degrees. Spray a large casserole dish with oil. In the dish, mix together chicken, quinoa, black beans, yellow squash, mushrooms, salsa, spices, salt, and pepper. Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with peppers and onions. Cover and place in the oven for 30 minutes. Remove lid and sprinkle cheese over the top. Place back in the oven and bake for another 30 minutes. Let sit for 10 minutes so the liquids can finish absorbing, then serve with desired garnishes.

Strawberry Upside down cake-Week 2

3/4 cup (6 oz, weight) butter, softened and divided 1/2 cup brown sugar 10 ounces strawberries, sliced 2 cups all-purpose flour 2 teaspoons baking powder 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/2 cup whole milk Preheat oven to 350-degrees F. Melt 1/4 cup butter in a 9-inch round or 9×9-inch square baking pan in oven until melted. Carefully remove from oven. Whisk brown sugar into melted butter until combined. Place bake in oven for 1 minute. Remove from oven and whisk to blend. Arrange sliced strawberries evenly over top. Set aside. In a bowl, whisk together flour and baking powder. Set aside. In a mixing bowl beat together remaining 1/2 cup softened butter and granulated sugar until slightly lightened in color, about 2 minutes. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed. Beat in vanilla extract and cinnamon. Alternate adding in flour/baking powder mixture and milk, mixing until just combined. Scraping down bowl as needed. Spoon batter over strawberries in baking pan and carefully spread evenly. Bake at 350-degrees F until wooden pick or cake tester comes out clean, about 35 minutes. Let cool in pan for 10 minutes then invert onto serving plate. Scrape out any remaining syrup from pan and drizzle over cake. Add a chocolate drizzle or/and whip cream

Valentine Meatloaf w/homemade ketchup topping-week 3

1 can Black Beans (150z) 1 Onion (diced) 3 cloves Garlic (minced) 1 Carrot (minced) 2 ribs Celery (minced) 1 cup Mushroom (diced) 1 cup Cooked Brown Rice 3 Tbs Whole Wheat Flour 1 Tbs Italian Seasoning 2 Tbs Ketchup 2 Tbs Low Sodium Soy Sauce Preheat oven to 350 degrees. Lightly grease a meatloaf/bread pan and set aside. Chop and mince all veggies fine and add to a large bowl. Add chopped mushrooms and rice. Drain and rinse the Black Beans and mash with a potato masher. Add beans and remaining ingredients to bowl and mix well by hand. Scrape into pan and pat down firmly with spatula. Bake for 1 hour until browned on outside and allow to cool and firm for 15-20. Minutes Lightly coat the top with ketchup before finishing the last 10 minutes of baking. Homemade Ketchup 12 oz Tomato Paste 1 1/4 cup Water 1/2 cup Vinegar 1/2 cup Brown Sugar 1 tbsp Onion Powder 1 tbsp Garlic Powder 1 tsp Worcestershire Sauce 1 tsp Salt 1/4 tsp Allspice 1/8 tsp Ground Clove 1/8 tsp Cayenne Pepper Whisk all together and place in frig for at least 3 hours.

Chinese Cookies-week 4

1 1/2 c shortening 1 1/2 c sugar 1 large egg 1 tsp vanilla extract 3 1/2 c cake flour 1 1/4 tsp baking soda 3/4 tsp salt 1/2 c ground almonds (can omit) Combine the cake flour, baking soda and salt and set aside. In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Stir flour mixture into butter/sugar mixture. Dough will be stiff and kind of dry so you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts (if the nuts are not sticking you may want to brush the log with egg white and then roll in the nuts). Wrap and chill dough for at least 30 mins. Preheat oven to 350*. Grease cookie sheets. Unwrap refrigerated firm dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of ganache onto the center of each cookie. Chocolate Ganache Filling 1-1/2 Cups Semisweet chocolate coarsely chopped 1 Cup Heavy Cream 2 Tablespoons Unsalted Butter Room temperature Yield: 1-3/4 cups (16 ounces) Place coarsely chopped chocolate in a heat proof bowl and set aside. In a small saucepan over medium heat bring the heavy cream to a boil. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened. Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated. Can microwave if in a hurry but do in 20 secs increments and stir to make sure the chocolate has melted.

Chicken Veggie Empanadas-week 5

Dough 3 cups flour 1 teaspoon salt 1 teaspoon black pepper 4 tablespoons butter 2 eggs 1/2 cup cold water 1 teaspoon vinegar For the Chicken Filling 2 tablespoons olive oil 1 medium onion (finely chopped) 1 medium green pepper (finely chopped) 3 cloves garlic (minced & crushed) 1 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon ground black pepper 1/4 teaspoon dried leaf oregano 2 pounds boneless, skinless chicken thighs 3 medium carrots (cut into 2″ rounds) 1 8-ounce can tomato sauce 1/4 cup orange juice 1/4 cup dry white wine 1/2 cup green salad olives Pastry Directions Sift the flour, salt and pepper into a large bowl. Cut the butter into small pieces, add it to the flour mixture and combine with your hands. In a separate bowl, whisk together 1 whole egg and 1 egg white, water, vinegar and orange zest. Make a well in the flour mixture, add the water mixture and mix the wet and dry ingredients with a fork until it forms a soft dough. Turn the dough onto a lightly floured surface and knead it just until all flour is incorporated. Divide the dough in half and roll out to about 1/8″ thickness. Cut dough into four-inch rounds using a large biscuit cutter or a drinking glass with a large mouth. Repeat with other half of the dough. Chicken Directions In a large casserole or pot over medium heat, warm the oil until fragrant. Add the onion and green pepper and cook for about 3 minutes. Reduce the heat to low, stir in the garlic and dry spices, and sauté for about 2 more minutes or until the onion is translucent and tender. Add the remaining ingredients, cover and cook slowly until chicken is thoroughly cooked and carrots are tender. With a slotted spoon, remove the chicken and vegetables from the pot and set aside to cool. Continue cooking the liquid remaining in the pot until it is reduced to about one cup.Once cool, place the chicken mixture into the bowl of a food processor fitted with a metal blade. Pulse until the mixture is coarsely chopped. Add the reduced liquid and chill for a few hours or overnight

Irish Apple Cake-Week 6

3 cups sifted all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 3 egg yolks 1 cup butter, softened 1 lemon, zest grated 1 3/4 cups applesauce (see recipe below) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan. Mix flour, sugar, and salt together in a bowl. Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed. Mix applesauce, cinnamon, and cloves together in a small bowl. Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough. Bake in the preheated oven until cake is browned, 40 to 45 minutes. Homemade Applesauce 4 apples – peeled, cored and chopped 3/4 cup water 1/4 cup white sugar 1/2 teaspoon ground cinnamon In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Italian Menu

Bruschetta 5 ripe tomatoes (about 1 1/2 lbs) 2 cloves garlic, minced (about 2 teaspoons) 1 Tbsp extra virgin olive oil 1 teaspoon balsamic vinegar 6-8 fresh basil leaves, thinly sliced* or chopped 1 teaspoon kosher salt, more or less to taste 1/2 teaspoon freshly ground black pepper, more or less to taste 1 baguette French bread or similar Italian bread 1/4 cup (60 ml) olive oil *To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other. Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel). Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds. Preheat oven to 450°F (230°C) with a rack in the top slot of the oven. Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect. Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges. If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil. Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving. Homemade Red Sauce 1 Can crushed tomato 1 can tomato paste 1 onion diced-Vidalia 1 garlic clove 2 tsp of parsley, basil and oregano 1 tsp of sugar for sweetness ½ c of red wine ½ water Saute onions in pan till translucent, add garlic but do not burn. Add balance of ingredients and allow to reduce. Top on your favorite pasta Pasta 1 C cake flour ½ C All purpose flour ¼ C water 2 tsp of salt 1 ½ Tablespoon of oil 2 egg yolks Place all ingredients into a food processor and blend till a ball forms. Allow to rest for 15 mins and then roll out into a rectangle. Place in pasta cutter or cut with a knife. Add corn meal on top of freshly cut pasta. Place into rapidly boiling water and allow water to boil up. Then continue boiling for 5 mins more or to taste. Drain and top with sauce. Saute Chicken with sundried tomato and artichokes 1.5 lb chicken breast (thinly sliced) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup flour (you can use gluten free flour) 2 tablespoons olive oil 8 oz artichoke hearts (drained) 6 oz sun-dried tomatoes 3 tablespoons capers (drained) 2 tablespoons lemon juice freshly squeezed 3 tablespoons olive oil Season chicken with salt and pepper. On a large plate, dredge chicken in flour. Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat. Remove the chicken to the plate. Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet. Stir to combine, on medium heat. Reduce heat to medium-low. Add 2 or 3 tablespoons olive oil, stir in to combine. Push the vegetables to the sides of the skillet, and add the chicken back. Cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, covered, until the chicken is completely cooked through and no longer pink in the center. Depending on your stove, you might have to cook either on medium or on medium-low heat to cook the chicken through. Serve immediately. Make sure to spoon the olive oil mixture of vegetables from the skillet over the chicken.

2014 & 2015 Healthy Cooking Week

Thumbprint Date Cookies

1 cup rolled oats 1 cup almonds 1 cup white whole wheat flour 1/3 cup maple syrup 1/4 cup unsweetened applesauce 1 T coconut oil 2 T almond milk 5-6 pitted medjool dates 1-2 T water Instructions Preheat oven to 350. In a blender, combine the almonds and the oats into a fine powder. Place that mixture in a bowl with the flour. Add all the wet ingredients minus the water in a bowl. Add wet to dry. In a food processor mix the dates and a bit of water until they form into a paste and set aside. Roll the cookie batter into little balls and place on a lined baking sheet. Once all the balls are rolled, press them flat with your palm. Once all the cookies are flat, take your thumb and put a print in each cookie. Spoon a bit of the date paste into each thumbprint and bake in the oven for 11-13 minutes.

Spaghetti Squash with meat sauce

1 medium spaghetti squash 1 pound of grass fed chop meat 1 med onion diced 1 C of plum tomato diced 1 can of tomato puree 1 glove of garlic Pinch of salt 1 T chopped fresh basil/parsley stems removed In a sauce pan add dice onion and sauté, add beef and break up. Cook till slightly pink, add crushed garlic, diced tomato, tomato puree, salt, chopped fresh basil and parsley. Reduce temperature to med low and continue to cook till meat is no longer pink and sauce is hot. Meanwhile cut squash in half widthwise, place spaghetti squash cut side down in a bowl filled with a little water. Place plastic wrap over bowl and heat in microwave for about 10-15 or until fork pierced thorough skin is soft. Remove from microwave be caution of steam when removing the plastic wrap. Allow to cool and taking fork shred the inside of the squash. Place in plate add meat sauce, and organic cheese

Strawberry Bread

1 cup fresh strawberries 1 1/2 cups gluten-free flour 1 cup + 2 tablespoons coconut sugar 1 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup + 2 tablespoons coconut oil 2 eggs, beaten 1/2 cup pecans, chopped Directions: 1. Preheat oven to 350 degrees Fahrenheit. 2. Slice strawberries and place in bowl. Sprinkle lightly with 2 tablespoons of coconut sugar. 3. In a separate bowl, mix flour, coconut sugar, cinnamon, salt and baking soda. 4. Add coconut oil and eggs to the strawberries. 5. Add both bowls together and mix until just combined. 6. Stir in pecans and transfer mixture to greased loaf pan. Bake for 45–50 minutes or until cooked through.

Garden Vegetable Fritatta

3 Tbsp coconut oil 1 medium onion, chopped 1 small zucchini, chopped 1 small yellow squash, chopped 1/2 cup cherry tomatoes, cut in half 1 medium size red/ green pepper, chopped 1 tsp Sea Salt 1/4 tsp Black Pepper 1 tsp fresh garlic Garlic 8 eggs, beaten. 1/2 cup grated, raw cheese 2 Tbsp chopped fresh parsley 2 Tbsp chopped fresh basil Directions: 1. Preheat oven to 350 degrees F. 2. In a medium oven-proof skillet, sauté the onions in the coconut oil until soft and transparent. Add chopped vegetables. Sautée until they start to soften. 3. In a separate bowl, combine eggs, salt, pepper, cheese, parsley and basil and stir well. 4. Pour egg mixture over the vegetables in the skillet. Bake in oven for 35 minutes.

Cauliflower Mac n Cheese

Serves: 4-6 Ingredients: 1 large cauliflower head, cut into small florets 1/2-3/4 cup milk 1/2 cup goat’s milk cottage cheese, pureed 1 1/2 tsp Dijon mustard 1 1/2 cups grated sheep’s or goat’s milk cheddar cheese, plus additional for topping 1/2 teaspoon Black Pepper 1 teaspoon Sea Salt 1/8 teaspoon garlic powder Directions: 1. Preheat oven to 375 degrees Fahrenheit. Grease 8” x 8” pan with ghee. 2. Bring a pot of salted water to a boil. Add cauliflower and cook until slightly tender, about 5 minutes. Drain and pat dry with paper towels. Spread in prepared pan. 3. In a saucepan over medium-high heat, mix together kefir, cottage cheese, and mustard until smooth. 4. In a saucepan over medium high heat, mix together the cottage cheese, kefir and mustard until smooth 5. Stir in cheese, sea salt, black pepper, and garlic powder until cheese just starts to melt. Pour over cauliflower and stir. Top with additional cheese if desired and bake for 10–15 minutes.

Quinoa Chicken Nuggets

3/4 boneless skinless chicken breasts, cut into 2inch pieces ⅔ cup flour 1 teaspoon salt + ¼ teaspoon pepper 3 eggs + 2 tablespoons water 2 cups cooked quinoa Preheat oven to 425 degrees and grease a baking sheet. In a small bowl whisk flour, salt, and pepper. In a second bowl whisk eggs and water. Place quinoa in a third bowl. Dredge chicken pieces in flour mixture, then eggs, and lastly in the quinoa being sure to coat well. Place on prepared baking sheet. Spray chicken nuggets generously with cooking spray (this helps the nuggets to get crispy but can be skipped if you prefer) and bake for 15/20 minutes until nuggets are cooked through and browned.

Flourless Pancakes

Serves: 1 2 ripe banana mashed 3 eggs 1 tsp cinnamon 1 tsp vanilla extract sea salt to taste Combine all ingredients in a bowl. Pour batter into a pan with olive oil over medium heat. Cook until small bubbles form and then flip. Strawberry Pie Smoothie 1 C unsweetened Almond Milk ½ cup of frozen strawberries 1 T vanilla pudding dry 1 T unsweetened coconut flakes 1(5.3 oz) Vanilla coconut or almond yogurt Place all ingredients in a blender and blend

Lemon Bars

Olive oil spray 1C plus 2 T light spelt flour divided 4 T organic unsalted butter, cold 6 T organic evaporated cane juice, divided 2 Meyer lemons, zested and juiced(about 2 t zest and ½ cup juice 2 large eggs ½ t baking powder Pinch sea salt Preheat oven to 350. Lightly spray an 8 inch square baking dish with organic cooking spray. In a food processor combine 1 c of flour, butter and 4 T cane juice and pluse till you reach a course like mixture, 8 to 10 pulses. Spoon mixture into a baking dish and firmly press into bottom spreading evenly. Bake until fine cracks appear and edges begin to brown 10-14 mins meanwhile in a large bowl combine lemon zest, juice, eggs, 2 T flour and 2 T cane juice, baking powder and salt. Whisk until ale yellow and well combined 45 to 60 secs. Remove crust from oven and pour lemon mixture on top, spreading evenly. Bake until set, 10-12 mins. Let cool completely in dish, cut into 16 squares

2014 BREAKFAST

Berry Smoothie

1 1/4 cups oj, preferably calcium-fortified

1 banana

1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries

1/2 cup low-fat vanilla yogurt

1 tablespoon sugar, (optional)

Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately.

Oatmeal Pancakes

2 C rolled oats

2C water

1 banana

2 T organic pure maple syrup

1/4 t sea salt

1t vanilla extract

2 t olive oil

Place all ingredients, except oil, in a blender and blend until smooth.
Let stand a few minutes until batter thickens.
If batter is too thick to pour easily, add some water.
Heat oil in frying pan or skillet.
Pour batter, by 1/4 – 1/2 cup, into pan and cook for 2-3 minutes on each side.
For waffles: Pour into a heated waffle maker and cook for 10 minutes.

Lemon Raspberry Muffins
1 lemon
1/2 cup sugar
1 cup nonfat buttermilk,
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour, or whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries

Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in food proccessor and pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

LUNCH

1 cup cooked quinoa

1 pinch salt

1/4 cup olive oil

1/2 teaspoon sea salt

1/4 cup lemon juice

3 tomatoes, diced

1 cucumber, diced

2 bunches green onions, diced

2 carrots, grated

1 cup fresh parsley, chopped

1 avocado diced small

1/2 c of feta cheese

Mix all the ingredients together.

Veggie Burgers

1/2 c carrots diced small

1/2 c green beans

1/2 c corn

1 egg

1/2 cup bread crumbs
1 tsp. fresh lemon juice
1 tsp. salt
1/2 clove fresh garlic, minced
1/4 tsp. fresh thyme
2 Tbs.olive oil
6 hamburger buns(see french rounds recipe on site)

Dice the vegetable. Put in food processor and pulse 3 times. Add egg,bread crumbs,lemon juice, salt, thyme to vegetables. Pulse until well blended. Form patties. Cook in pan with 1 Tbs. oil 3 minutes per side.

Simple Salsa

2 medium tomato seeded and diced

1/2 white onion diced

1 glove of garlic

salt to taste

fresh cilantro diced

Mix all ingredients together

Simple Guacamole

2 medium ripe avocado 1 tablespoon lemon juice 1 teaspoon of onion powder 1/8 teaspoon salt Directions

Peel and chop avocados; place in a small bowl. Sprinkle with lemon juice. Add onion powder and salt; mash coarsely with a fork. Refrigerate until serving.

Taco Bar

1 lb organic chicken 1 Tbsp Chili powder ¼ tsp Onion powder ¼ tsp crushed red pepper ¼ tsp dried Oregano ½ tsp Paprika 1 ½ tsp Cumin powder 1/2 c crushed tomato Salt and Pepper to taste

Toppings

Romaine Lettuce Shredded Cheese Corn Taco Shells Homemade Simple Salsa (see above) or tomatoes, chopped Simple Guacamole (see above) Directions

In a lightly greased skillet, cook chicken on medium-high heat, until chicken begins to brown. Add all seasoning and beans to the beef and stir. (For a milder taste, omit red pepper and reduce chili powder to taste. For a hotter variety, add some Cayenne powder). Allow flavors to blend for a few minutes. Layer up your tacos..chicken , cheese, lettuce, salsa, and simple gaucamole

Chocolate Crunch

1 cup Wheat/Corn Chex cereal, (2 ounces)

1 cup pretzel sticks broken in half, (2 ounces)

1/4 cup salted roasted almonds, (2 1/2 ounces)

3 tablespoons bittersweet chocolate chips, melted

Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

SNACKS

Raspberry Lemon Ice

3 pieces of ice

1/2 cup frozen raspberries

1/3-1/2 cup water

1-2 teaspoons fresh lemon juice

2 teaspoons honey

Combine all ingredients in a blender. Start with 1/3 cup of water and add more after you have

blended the smoothie if you want your drink a bit thinner.

Don’t pour the whole mixture in the glass, leave the last bit

as that is where the seeds will be.

Zucchini Chips

1/4 cup almond meal (or breadcrumbs) 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/4 teaspoon seasoned salt 1/4 teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 2 tablespoons almond/rice milk 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small) Cooking spray Directions:

Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Kale Chips

1-2 bunches of Kale

Olive oil

Sea salt

Preheat oven to 425

Remove Kale from stalk, leaving the greens in place

Place a little olive oil in a bowl, dip your fingers and rub over Kale

Place Kale on baking sheet and bake for 5 mins or until it starts to turn a bit brown

Turn the Kale over and bake on the other side. Let cool and serve.

- Healthy Granola Bars 2 cups (old-fashioned) rolled oats
- 1 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon, ground
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 cup ground flax seeds
- 1/2 cup olive oil
- 1/2 cup honey
- 2 teaspoons vanilla
- 1 cup unsweetened applesauce, thick

Preheat oven to 350°F.
Toast oats for 5 minutes in a dry skillet over medium heat. Let cool.
In a large bowl, combine dry ingredients (including oats) and whisk together until well combined.
In a separate bowl, whisk together wet ingredients until well blended.
Add wet mixture to dry ingredients and blend gently until well moistened. Add any of the suggested additions now (see Step 8). Mixture should be moist but not too wet. If it seems too dry and crumbly, add a little more applesauce (by the spoonful).
Line a 9in x 13in pan with parchment paper and press mixture into pan.
Bake at 350°F for 30 minutes. Cut into bars while warm, but let cool completely before removing from pan.

DESSERT

Green Monster Smoothie Pops

1 C frozen mango or favorite frozen fruit

1 C frozen berries

2 T Apple juice or orange concentrate

1/2 to 1 C water or coconut water (enough to get a nice consistency)

2 to 4 large kale leaves center removed

Place all ingredients in blender(Kale last). Fill ice pop containers and freeze

Banana Strawberry Ice Cream

3 Frozen banana

1 c of frozen strawberries slightly thawed

1 to 2 t of coconut water or filtered water.

Break up frozen banana and place In a high speed blender, with tsp of coconut water. Blend, add strawberries and blend again.

If it does not blend well add more liquid little at a time.

Can also add fresh strawberries, cocao chips, etc.

Sugarless Oatmeal Cookies

3 mashed ripe banana

1/3 applesauce

2 C oats

1/4 Almond milk or

1/2 C raisin (optional)

1 tsp cinnamon

1 tsp vanilla

Drop by teaspoon on to cookie sheets bake at 350 for `5-20 mins

Healthy Baked Mac and Cheese

3 tablespoons plain dry breadcrumbs,
1 teaspoon extra-virgin olive oil(saute not extra virgin)
1/4 teaspoon paprika
1 10-ounce package spinach, fine diced
1 3/4 cups rice milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar Cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
8 ounces (2 cups) whole-wheat elbow macaroni

Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
Mix breadcrumbs, oil and paprika in a small bowl. Cut up spinach or put in a food processor and pluse few times.
Heat 1 1/2 cups rice milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
Bake the casserole until bubbly and golden, 25 to 30 minutes.

2014 WINTER SESSION # 2

JYMBALAYA 4 ounces chicken, diced 1 tablespoon Creole seasoning, recipe follows 2 tablespoons olive oil 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped celery 2 tablespoons chopped garlic 1/2 cup chopped tomatoes 3 bay leaves 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 3/4 cup rice 3 cups chicken stock 5 ounces Andouille sausage, sliced Salt and pepper Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Directions In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. OATMEAL COOKIES PANCAKES Ingredients 1 cup old fashioned oats 1 cup all-purpose flour 1/2 cup brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 2 ounces, 1/4 cup, chopped walnuts 3/4 cup sour cream 3/4 cup whole milk 2 large eggs 1 teaspoon vanilla extract 2 really ripe bananas, mashed up 3/4 cup raisins 1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet Maple syrup or honey, for drizzling Directions Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter. Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top. IRISH SODA BREAD Ingredients 4 cups all-purpose flour 3/4 cup white sugar 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup butter, at room temperature 1 1/2 cups raisins 1 1/2 cups buttermilk, at room temperature 3 eggs, at room temperature Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan. 2. Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan. 3. Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm. Shepherd’s Pie Servings: 6 “This Shepherd’s Pie is a layered casserole of beef, carrots, and potato.” INGREDIENTS: 4 large potatoes, peeled and cubed 1 tablespoon butter 1 tablespoon finely chopped onion 1/4 cup shredded Cheddar cheese salt and pepper to taste 5 carrots, chopped 1 tablespoon vegetable oil 1 onion, chopped 1 pound lean ground beef 2 tablespoons all-purpose flour 1 tablespoon ketchup 3/4 cup beef broth 1/4 cup shredded Cheddar cheese DIRECTIONS: 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. 2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees 3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. 4.Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Lemon Curd Tartlets Ingredients For the crust: 1 stick cold butter, cut into pea size pieces 1/4 cup sugar 1 1/4 cup all-purpose flour, plus extra for rolling dough 1 egg yolk Pinch salt 2 to 4 tablespoons cold water For the curd: 2 lemons/zest 1 cup sugar 2 eggs beaten 1/2 c (1 stick) butter For the garnish: 1 pint blueberries 2 tablespoons sugar 2 tablespoons lemon juice Special equipment: 1 pound dried beans, tart pans Directions Preheat the oven to 425 degrees F. For the dough: Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the “Parmesan cheese” stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes. On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp. For the curd: Preheat the oven to 300 degrees F. In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it’s incorporated and has a silky consistency. Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely. To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve on top of tart. Meatballs Original recipe makes 30 meatballs 1 pound ground beef 2 eggs 1/3 cup plain bread crumbs 1 Onion diced ½ cup milk 1 tbl Olive oil 1 bunch fresh Parsley chopped 2 tsp Salt 1 tsp pepper ½ tsp red pepper flakes 1 tsp fresh chopped oregano 3 cloves garlic 1/3 cup bread crumbs 2 Tb Parm Cheese Directions Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour. Preheat an oven to 425 degrees F (220 degrees C). Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet. Bake 15 to 20 minutes. Marinara Sauce 1 onion chopped 4 tbs olive oil 3 cloves garlic chopped 1 28 oz can whole tomatoes 1 28 oz can crushed tomatoes Fresh basil chopped 2 tbs sugar Salt and pepper to taste Directions 1. In a skillet over medium heat, saute garlic and onion in the olive oil; about 10 minutes. Break apart the whole tomatoes with your hands and add to the pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally.

2013 WINTER SESSION # 1

Mug Lava Cake Ingredients Ingredients 1 coffee mug 4 Tbsp. cake flour (plain, not self-rising) 4 Tbsp. sugar 2 Tbsp. cocoa 1 egg 3 Tbsp. milk 3 Tbsp. oil Small splash of vanilla 3 Tbsp. chocolate chips, optional 1 teaspoon peanut butter, optional Method Add dry ingredients to mug, mix well with a fork. Add egg, mix throughly. Pour in milk, oil and vanilla, mix well. Add chocolate chips if desired. Push a dollop of peanut butter into the center of the batter if desired. Put mug into microwave and cook for three minutes on 1000 watts. Cake will rise over top of mug. Allow to cool for 2 minutes. CHEEZ- IT CHICKEN FINGERS 8 -10 chicken breast tenders 1 cup Cheez-It crackers ¼ cup flour ½ cup milk 1 egg ¼ tsp garlic powder salt pepper Directions: 1 Preheat oven to 350 degrees. 2 Take the milk, egg, a little salt and pepper and whisk together in a bowl, put aside. 3 Crush the cheeze its and flour in a ziploc bag, okay to have small chunks here and there, pour onto a plate. 4 Take chicken and dip in milk mixture and then roll in cheeze its. 5 Place on another plate and continue until all chicken is coated. 6 I love to run each piece through x2 to get extra coating and use the whole mix. 7 Place on baking sheet and bake 20-30 minutes depending on size. Mac and Cheese 1 lb elbow pasta cooked 4 strips bacon (cooked and crumbled) 4 T Butter 2 T Flour 2 c Milk ¼ Onion Salt/pepper ¼ lb Cheddar grated ¼ lb Swiss cheese grated Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Prepare the elbow macaroni according to package directions. 3. Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside. 4. When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9×13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste. 5. Cover and bake at 350 degrees F (175 degrees C) for 45 minutes. Cracker Jack Ingredients: 4 qt Popcorn; popped 4 Tablespoons Butter 1/4 teaspoon Salt 1 cup Peanuts 1/2 cup Light corn syrup 1 cup Brown sugar 1/8 cup Molasses Directions: 1. Preheat oven to 250 degrees F. Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven. 2. Combine all the remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer bring the mixture to the hard boil stage. This will take about 20 to 25 minutes. You will notice the mixture turning dark brown. 3. Remove the popcorn and peanuts from the oven and working quickly, pour the caramel mixture in a fine stream over them. 4. Place them back in the oven for 15 minutes. Mix well every 5 minutes, so that all the popcorn is coated. Cool and store in a covered container. Buffalo Chicken Dip Recipe Ingredients: 8 ounces cream cheese, softened 1/2 cup blue cheese or ranch salad dressing 1/2 cup any flavor Frank’s® RedHot® Sauce 1/2 cup crumbled blue cheese or shredded mozzarella cheese 2 cans (9.75 oz. each) Swanson® White Premium Chunk Chicken Breast in Water, drained OR 2 cups shredded cooked chicken Preparation: Heat oven to 350 F. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, Frank’s® RedHot Sauce® and cheese. Stir in chicken. Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables. Yield: 3-1/2 cups dip Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through cooking. Zeppole Ingredients 1 vanilla bean 1/2 cup sugar, plus 3 tablespoons 2 tablespoons ground cinnamon 1 stick butter 1/4 teaspoon salt 1 cup water 1 cup all-purpose flour 4 eggs Olive oil, for frying Directions Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside. In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture 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. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator. Meanwhile, 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 375 degrees F. Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.

2014 SPRING SESSION # 1

Traditional Alfredo Sauce Ingredients 1/2 cup heavy cream 1/4 tsp salt 1/2 stick unsalted butter, cut into pieces 1/3 cup grated Parmigiano-Reggiano Fresh parsley to garnish ¼ tsp nutmeg ½ tsp crushed black pepper Preparation Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt, ¼ tsp nutmeg, 1/2 teaspoon pepper. Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary. 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. Meatballs Parm Sandwiches (for first week of Mondays classes) Original recipe makes 30 meatballs 1 pound ground beef 2 eggs 1/3 cup plain bread crumbs 1 Onion diced ½ cup milk 1 tbl Olive oil 1 bunch fresh Parsley chopped 2 tsp Salt 1 tsp pepper ½ tsp red pepper flakes 1 tsp fresh chopped oregano 3 cloves garlic 1/3 cup bread crumbs 2 Tb Parm Cheese Directions Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour. Preheat an oven to 425 degrees F (220 degrees C). Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet. Bake 15 to 20 minutes. Marinara Sauce 1 onion chopped 4 tbs olive oil 3 cloves garlic chopped 1 28 oz can whole tomatoes 1 28 oz can crushed tomatoes Fresh basil chopped 2 tbs sugar Salt and pepper to taste Directions In a skillet over medium heat, saute garlic and onion in the olive oil; about 10 minutes. Break apart the whole tomatoes with your hands and add to the pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally. Co Co Strawberry Shortcakes Makes 8 2 (16-oz.) containers fresh strawberries, quartered 3/4 cup sugar, divided 1/4 teaspoon almond extract (optional) 1 cup whipping cream 2 tablespoons sugar 1 tablespoon coco powder sifted 2 3/4 cups all-purpose flour 4 teaspoons baking powder 3/4 cup cold butter, cut up 2 large eggs, lightly beaten 1 (8-oz.) container sour cream 1 teaspoon vanilla extract Garnish: fresh mint sprigs 1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours. 2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours. 3. Combine flour, remaining 1/4 cup sugar, coco powder and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly. 4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.) 5. Bake at 450° for 12 to 15 minutes or until golden. 6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired. 7. Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed. Whipped Cream 1. 1 cup heavy whipping cream 2. ½ tsp vanilla 3. 2 tablespoons confectionary sugar Garnish shortcakes with shaved chocolate on top of whipped cream Mini Mexican Pizzas Dough 1 cup plus 2 tablespoons warm water a 1/4-ounce package active dry yeast (2 1/2 teaspoons) 1/2 teaspoon sugar 3 tablespoons canola oil 2 1/3 cups all-purpose flour 2/3 cup cornmeal plus additional for sprinkling pizza pan Sauce 1 teaspoon salt 1/2 teaspoon ground cumin 1 1/2 pounds fresh tomatoes 1 small onion, sliced thin 2 garlic cloves, sliced thin 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped 1 tablespoon fresh lime juice 3/4 pound Colby, Cheddar, Monterey jack, or a mixture grated coarse (about 1 1/2 cups) 2 scallions, sliced thin 1/4 cup thinly sliced drained black olives 1/4 cup refried beans Dough In a small saucepan heat 1/2 cup water to 110°F. and transfer to a large bowl. Stir in yeast and sugar and let stand 5 minutes, or until foamy. Stir in remaining water and dough ingredients to form a dough and on a lightly floured surface knead until smooth and elastic, about 10 minutes. Put dough in a lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place until doubled in bulk, about 1 hour. (Alternatively, let dough rise, covered loosely, in refrigerator overnight, or until doubled in bulk.) Sauce Cut each tomato into 8 wedges. In a large heavy skillet cook onion and garlic in oil over moderate heat, stirring occasionally, until onion is pale golden. Add tomato and cook over moderate heat, stirring occasionally, until tomato are softened and mixture is reduced to about 1 1/4 cups. Cool mixture slightly and in a food processor purée until smooth. Transfer sauce to a bowl and stir in coriander, lime juice, and salt to taste. Preheat oven to 400°F. and adjust oven rack on top shelf. Sprinkle a 16-inch perforated pizza pan with additonal cornmeal. Punch down dough and on a lightly floured work surface with a floured rolling pin roll out into a 17-inch circle. Fit dough into pan, forming an edge, and bake 5 minutes. Spread sauce over partially cooked dough, leaving a 1/2-inch border around edge, and spread refried beans,, cheese, scallions, olives. Bake pizza 10 minutes, or until cheese is melted and crust is pale golden. Chocolate Chip Mint Pancakes Ingredients 1 1/3 cup all-purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 large egg 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure mint extract (See Cooks’ Note) 3 to 4 drops green food coloring (optional) 3/4 cup mini semisweet chocolate chips, plus more for topping Whipped cream, for serving Vanilla ice cream, for serving Store-bought or homemade hot fudge sauce, for serving Preparation 1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl. 2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips. 3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter. 4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired. Chicken Enchiladas Ingredients 1/3 cup plus 1 tablespoon vegetable oil 12 6-inch corn tortillas 1 medium onion, chopped 1 medium-size green bell pepper, seeded, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 3 10-ounce cans purchased enchilada sauce (add spices Cumin, Garlic salt, Paprika, Pepper) 3 cups (about) shredded cooked chicken 3 cups packed grated Monterey Jack cheese (about 12 ounces) Sour cream Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper. Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. Preheat oven to 350. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 10 minutes. Serve hot with sour cream. CHOCOLATE CHIFFON CAKES ¾ Cup plus 1 Tb Flour 3 Tb plus ½ tsp unsweetened Cocoa Powder ½ Cup Raw Sugar 1 ½ tsp Baking Powder ¼ tsp Salt 3 ½ Tb Canola oil 2 large Egg Yolks ½ tsp Orange Zest 2 Tb OJ (fresh squeased) 3 tsp plus 1 tsp water 4 large Egg Whites (whipped) 2 Tb Sugar (makes 8 – 6 oz mini cakes) Preheat oven to 350. Mix first 5 ingredients. In another bowl mix next 5 ingredients. Slowly combine wet and dry. Beat egg whites until foamy. Add 2 Tb sugar beat until peaks form. Fold into batter. Bake 12 min.

2014 SPRING SESSION # 2

Chocolate Cookie Ice-Cream Sandwiches Serves;18 Preheat oven 350 4.5 ounces all-purpose flour (about 1 cup) 1/4 teaspoon baking soda 1/8 teaspoon salt 1/2 cup packed dark brown sugar 1/4 cup butter, softened 1/2 cup granulated sugar 1/3 cup unsweetened cocoa 2 large egg whites 2 1/4 cups cookies-and-cream light ice cream Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a medium bowl, stirring with a whisk. Place brown sugar and butter in a medium bowl. Beat with a mixer at medium speed until creamy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until well blended. Drop by rounded teaspoonfuls 1 1/2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or just until edges are set. Cool on pans 2 minutes; remove from pans. Cool completely on wire racks. Spread about 2 tablespoons ice cream onto flat side of 18 cookies; top each with another cookie, pressing gently to form a sandwich. Freeze until firm, about 2 hours. Homemade Ice Cream 2 ziplock sandwich bags. One large and one small 1/2 C milk 1 1/2 T sugar 1/2 t vanilla(or any other flavoring ie cocoa powder) Choc chips 2 trays of ice 6 T salt Pour milk and sugar into large bag add vanilla and choc chips(optional) Put ice and salt into small bag. Put small bag into the large bag and shake for 10 mins. Veggie and Turkey Meatloaf cupcakesMakes 9 Preheat oven 350 1/2 C grated onion 7 T homemade ketchup, divided(recipe to follow) 1 1/4 pd lean ground turkey 3 C shredded broccoli coleslaw chopped (cabbage, carrots, and broccoli) 1/2 egg substitute or 4 eggs 1/2 C quick cooking oats 1 garlic clove 1 t salt Mix all ingredients together except 3 T of ketchup. Place in cupcake pan with holders. Brush -1 T of ketchup on top of each meatloaf and bake for 30 to 35 mins till edges or lightly browned. Homemade Ketchup 6 oz tomato paste 1/3 cup water 2 Tbsp vinegar 1/2 tsp dry mustard pinch of sea salt 1/4 tsp cinnamon pinch of cloves 1/4 tsp allspice 1/4 tsp cayenne pepper 1/3 cup honey Mix all together. GRILLED HAWAIIAN CHICKEN WITH COCONUT-CILANTRO RICE for the chicken: * 6 chicken thighs * 3/4 cup soy sauce * 3/4 cup water * 3/4 cup coconut milk (from a can, save the rest for the rice) * 3 huge Tbs brown sugar * 3 scallions, chopped * 1/2 white onion, chopped * 3 cloves garlic, minced * 1/2 tsp sesame oil for the rice: * 1 cup jasmine or basmati rice * 1 cup (remaining from the can) coconut milk * 1/2 cup cilantro, plus more for garnish * on the side – grilled broccoli Combine everything except the chicken in a large sealable plastic bag, then dump the chicken in. Seal it up, swish it around. Stick her in the fridge for about 4 hours. Flip the chicken half-way through. When you’re ready to grill, preheat the grill to medium. Add the chicken and grill until cooked through, maybe 6 minutes per side. Tent and let rest a couple of minutes. Pour the coconut milk and another cup of water in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving Vanilla-Buttermilk Pastry Cream Makes: About 1 cup INGREDIENTS 1/4 cup granulated sugar 3 tablespoons all-purpose flour 1/4 teaspoon kosher salt 1 cup well-shaken buttermilk 2 large egg yolks 1/4 teaspoon vanilla extract (or 1/4 vanilla bean, split, seeds scraped and reserved) INSTRUCTIONS 1. Combine sugar, flour, and salt in a small mixing bowl. Whisk gently to break up any lumps, and set aside. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. 2. Combine buttermilk and egg yolks in a small saucepan and whisk until smooth. Whisk in dry ingredients and place the pan over medium heat. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. 3. Remove from heat, and stir in vanilla extract or reserved vanilla seeds. Transfer pastry cream to a small bowl nestled in the ice water bath and let cool completely, stirring occasionally to help it cool faster

2014 SUMMER CAMP HERBS

Cilantro Chicken Yield: Serves 6 Prep Time: 15 min Cook Time: 8 min Ingredients: 2 1/2 pounds boneless/skinless chicken thighs, fat trimmed 1/4 cup extra virgin olive oil 1/4 cup minced garlic 1/2 bunch fresh cilantro (a big handful) 3/4 to 1 cup sweet chili sauce(recipe follows) Directions: 1. Place chicken in a large zip baggie. 2. Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long. 3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through. 4. Remove chicken to a platter and brush the sweet chili sauce on top. Sweet Chili Sauce 1/2 cup rice vinegar 1 tablespoon minced red chile 1 tablespoon sugar 1 teaspoon minced garlic 1 teaspoon salt Directions: Mix all ingredients in small saucepan. Bring to simmer on medium heat. Simmer until mixture thickens to a syrupy consistency, stirring constantly. Makes 1/2 cup. Thai Dumplings with Dipping Sauce 2 tablespoons vegetable oil2 cloves garlic, minced1 tablespoon ginger, grated and peeled1 tablespoon chili paste3 green onions, sliced1 large zucchini, diced (4 cups)1 red bell pepper, diced (1 cup)1 tablespoon fresh lime juice1/2 cup cilantro, chopped1 lb wonton wrapper ***DIPPING SAUCE*** 1/4 cup tamari2 tablespoons rice vinegar1 tablespoon sesame oil1/2 teaspoon chili paste1 teaspoon green onion, minced Directions In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes. Add lime juice and cilantro. Remove from heat and allow the mixture to cool. Transfer mixture to food processor and coarsely chop. Dipping sauce: In small bowl, mix all sauce ingredients and set aside. Line baking sheet with plastic wrap. Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper. Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch. Set dumpling on baking sheet. Repeat until filling is used up. Fill wok or base of tiered bamboo steamer about 1/3 full of water. Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching. Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes. Transfer dumplings to a platter and serve right away with dipping sauce. Cinnamon Fruit Bars Crust 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided3/4 cup whole-wheat pastry flour (see Tip)3/4 cup all-purpose flour1/2 cup sugar1/2 teaspoon salt4 tablespoons cold unsalted butter, cut into small pieces1 large egg2 tablespoons canola oil1 teaspoon vanilla extract1/4 teaspoon almond extract Fruit Filling 6 cups diced peeled apples, divided1/2 cup apple cider or orange juice1/2 cup sugar1/4 cup cornstarch1 1/2 teaspoons ground cinnamon1 teaspoon vanilla extract Preparation To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours. Cinnamon Apple French Toast Serves 6 30 minutes or fewer Apple Topping 4 large granny smith apples, peeled, cored, and sliced3 Tbs. sugar½ tsp. cinnamon2 tsp. fresh lemon juice French Toast2 cups plain or vanilla soymilk½ cup apple butter1 tsp. vanilla extract1 tsp. ground cinnamon¼ tsp. salt12 slices soft-crust French bread, sliced ½-inch-thick 1. To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Sauté apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat. 2. To make French Toast: Blend soymilk, apple butter, vanilla, cinnamon, and salt in blender until smooth. Pour into shallow bowl. 3. Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings. Cinnamon Chai Cooler ¾ cup chai, chilled¾ cup vanilla soy milk, chilled2 Tbs. frozen apple juice concentrate, thawed½ banana, sliced and frozen In blender, combine chai, soy milk, apple juice concentrate and banana. Blend until smooth and creamy. Serve right away. Oregano Pasta Sauce Ingredients 1 pound sweet Italian sausage, sliced 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil 1/2 teaspoon fennel seed 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions 1. In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally. Home made Pasta 1 C of Cake flour 1/4 C of all purpose flour 2 egg yolks 1 T olive oil 1 teaspoon of salt Combine all ingredient into food processor and pulse till dough forms a ball. Remove and let rest for 15 mins. Roll out to desire shape. Lemon-Oregano Shortcake with Blueberries and Lemon-scented cream makes ~12 two-inch shortcakes for lemon-oregano shortcake: 2 Tbspn lemon zest 1/4 cup sugar 2 cups flour 4 tspn baking powder 3/4 tspn salt 1 heaping Tbspn dried oregano 1/2 stick (4 Tbspn) butter, cold 1/4 cup + 2 Tbspn heavy cream 1/4 cup + 2 Tbspn whole milk 1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silpat and set aside. 2. Using your fingers, rub the lemon zest into the sugar. Then, add the lemon sugar to the flour, baking powder, salt, and dried oregano in a bowl. Mix to combine thoroughly. 3. Using a pastry cutter, cut the cold butter into the dry ingredients until the size of tiny pebbles. 4. Mix the heavy cream and milk in, mixing until combined but no longer–be careful not to overmix! 5. Roughly shape the shortcakes and place them onto the prepared baking sheet. 6. Bake the shortcakes for ~15 minutes, until golden brown. Remove from the oven and let cool. for lemon-scented cream: 1 cup heavy whipping cream 1 1/2 Tbspn lemon zest juice of one lemon, freshly squeezed (~2 Tbspn juice) 2 Tbspn vanilla or plain sugar Whisk till soft peak form 1. Mix the lemon zest, lemon juice, and vanilla sugar into the quark until combined. Parsley Stuffed Green Peppers Greek Style 1 pound lean ground turkey 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1 medium zucchini, coarsely grated (about 2 cups) 1 small onion, minced (about 1 cup) 1/2 cup bulghur 1 egg, lightly beaten 1/4 c fresh parsley 1/2 teaspoon salt Freshly ground black pepper 3 red bell peppers, halved lengthwise, cores and ribs removed 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped 1/3 cup crumbled feta cheese Directions Preheat the oven to 350 degrees F. In a large bowl combine the beef, spinach, zucchini, onion, bulghar, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer. Wheat Berry Salad 1 cup wheat berries (available at natural foods stores) 1/2 cup diced Feta (about 2 ounces) 1/2 cup diced red onion 1/2 cup diced seedless cucumber 5 tablespoons olive oil 1/4 cup diced red pepper 1/4 cup minced fresh parsley 2 tablespoons fresh lemon juice, or to taste 1 tablespoon red-wine vinegar 1 tablespoon chopped pitted brine-cured black olives 1 teaspoon ground cumin 1 garlic clove minced In a kettle of boiling salted water cook the wheat berries for 1 hour, or until they are tender, and drain them. In a large bowl stir together the wheat berries, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, and salt to taste and garnish the salad with the herb sprigs Parsley Bread Sticks 1 cup warm water3 tablespoons brown sugar1 teaspoon salt1/4 cup oil3 cups bread flour2 1/2 teaspoons yeast Directions Make dough using your favorite method- bread machine, mixer or by hand. Roll out into a 10×12 inch rectangle. Cut into strips about 3/4 inch wide. Give each strip a twist and place on a greased cookie sheet. Let rise for at least 20 minutes or more if you have time. Bake at 375 for 10-15 minutes. Make a mixture of chopped parsley and melted butter Brush with butter and sprinkle with garlic salt and parmesan cheese. Lemon Basil Cookies Ingredients 1 cup fresh lemon basil leaves* 1 3/4 cups sugar, divided 1 pound butter or margarine, softened 1/4 cup fresh lemon juice 1 large egg 6 cups all-purpose flour Sugar PreparationProcess basil and 1/4 cup sugar in a food processor until blended.Beat butter at medium speed with an electric mixer until creamy; gradually add remaining 1 1/2 cups sugar, beating well. Add lemon juice and egg, beating until blended. Gradually add flour and basil mixture, beating until blended.Shape dough into 1-inch balls, and place 2 inches apart on lightly greased baking sheets. Flatten balls slightly with bottom of a glass dipped in sugar.Bake at 350° for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool completely.*Regular Italian (‘Genovese’) basil may be substituted for lemon basil. Provencal Chicken 4 servings | Active Time: 35 minutes | Total Time: 40 minutes Ingredients Chicken 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds)1/4 cup all-purpose flour1/2 teaspoon salt, or to tasteFreshly ground pepper, to taste1 tablespoon extra-virgin olive oil, or canola oil Sauce 1 small onion, finely chopped3 cloves garlic, minced1/2 teaspoon anchovy paste, (optional)1/2 cup reduced-sodium chicken broth1/4 cup dry white wine1 14-1/2-ounce can diced tomatoes1/4 cup chopped fresh basil2 tablespoons chopped black olives Preparation Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.Add onion, garlic and anchovy paste, if using, to the skillet; cook over medium heat, stirring, for 1 minute. Add broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 6 to 7 minutes. Stir in basil and olives. Return the chicken and juices to the pan; reduce heat to low and heat through. Spoon sauce over the chicken. Bruschetta 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)2 cloves garlic, minced1 Tbsp extra virgin olive oil1 teaspoon balsamic vinegar6-8 fresh basil leaves, chopped.Salt and freshly ground black pepper to taste 1 baguette French bread or similar Italian bread1/4 cup olive oil 1. Cut the tomato in half or quarters and remove the seeds and juice from the center. Also cut out and discard the stem area. 2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat. 3 While the oven is heating, chop up the tomatoes finely, salt and let drain over a sieve to remove any juices. Next put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. 4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. 5. Remove from the oven and top with the tomato mixture.

2014 SUMMER CAMP BAKING

Too Good 2 b true Crumb Cake 2 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon baking powder 1/2 cup non-fat dry milk 3/4 cup water 1 teaspoons vanilla 1/2 cup butter, softened 3 eggs Topping 1 1/3 C Packed Brown sugar 1 T ground cinnamon to taste 1 T vanilla extract 1 1/2 butter 4 1/2 C all purpose flour 1 T confectioner sugar for dusting Mix together the first four ingredients. In another bowl mix the water, vanilla, butter and eggs. Add to the dry ingredients and mix with a hand mixer for about 2 mins. Put into cake pan. Bake in the oven until the edges of the cake are light brown and the middle of the cake is slightly gooey, about 15 to 17 mins. While the cake is baking prepare the topping. Mix brown sugar, cinnamon, vanilla extract, butter and flour together until it forms medium crumbs. Remove cake from oven and press 3/4 of the crumb topping onto the top of the almost baked cakes. Reserve the remaining topping. Place back into oven and bake for 10 to 12 mins more. Until topping is slightly brown and cake is cooked. Oatmeal Cookie Pancakes 1 cup old fashioned oats 1 cup all-purpose flour 1/2 cup brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 cup sour cream 3/4 cup whole milk 2 large eggs 1 teaspoon vanilla extract 2 really ripe bananas, mashed up 3/4 cup raisins 1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet Maple syrup or honey, for drizzling Directions Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing. Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter. Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top. Brownie Pudding Bars 1 cup all-purpose flour 2/3 cup unsweetened cocoa powder 3/4 teaspoon double-acting baking powder 3/4 teaspoon salt 2 large eggs 1 cup granulated sugar 3/4 stick (6 tablespoons) unsalted butter, melted and cooled 1/2 cup milk 1 teaspoon vanilla 1/2 cup chopped walnuts(optional) 3/4 cup firmly packed light brown sugar 1 1/3 cups boiling water garnish: whipped cream and chocolate shavings Directions Preheat the oven to 350 degrees F. Into a bowl sift together the flour, 1/3 cup of the cocoa powder, the baking powder, and the salt. In another bowl whisk together the eggs, the granulated sugar, the butter, the milk, and the vanilla, add flour mixture, and stir the batter until it is just combined. Stir in the walnuts and spread the batter evenly in an ungreased 8-inch-square baking pan. In a bowl whisk together the remaining 1/3 cup cocoa powder, the brown sugar, and the water, pour mixture over the batter, and bake the cake in the middle of the preheated oven for 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Calzone Dough 1 cup warm water 3 tablespoons brown sugar 1 teaspoon salt 1/4 cup oil 3 cups bread flour 2 1/2 teaspoons yeast Directions Make dough using your favorite method- bread machine, mixer or by hand. Roll out into a rectangle, place on a greased cookie sheet. Let rise for at least 20 minutes or more if you have time. Fill and bake at 375 for 10-15 minutes. Veggie Calzones 1/2 cup ricotta cheese 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon parsley 1/4 teaspoon salt 1/4 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese 1/4 cup finely chopped fresh mushrooms 1/4 cup finely chopped green bell pepper 2 tablespoons finely chopped onion Preheat the oven to 350 degrees F (175 degrees C). Mix together all ingredients. Roll out dough into a rectangle shape and fill . Roll calzone up and place seam side down. Brush with an egg wash and bake 10-15 min Cinnamon Fruit Cups Crust 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided 3/4 cup whole-wheat pastry flour 3/4 cup all-purpose flour 1/2 cup sugar 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 1 large egg 2 tablespoons oil 1 teaspoon vanilla extract 1/4 teaspoon almond extract(optional) Fruit Filling 6 cups diced peeled apples, divided 1/2 cup apple cider or orange juice 1/2 cup sugar 1/4 cup cornstarch 1 1/2 teaspoons ground cinnamon 1 teaspoon vanilla extract Preparation To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts/oats are finely ground. Add butter; pulse until well incorporated. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish or small baking cups with oil. To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling. Bake the cups for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours. Quiche Serves 6 Ingredients 2 cups shredded cheese of choice ½ cup half n half 1 ½ cup Bisquick 8 eggs 2 tbsp flour ¼ tsp salt ½ tsp pepper Directions Mix above ingredients except egg Fill paper lined or lightly oiled muffin tins about half-way Pour egg mixture over top of each Bake 20 minutes at 350 till golden (insert knife to check should come out clean) Challah Bread for French Toast 2 (.25 ounce) packages quick-rise yeast 2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon salt 1/4 cup and 2 tablespoons white sugar 1/2 cup pareve margarine, melted 2 eggs 6 cups bread flour, or as needed 1/2 egg 1/4 teaspoon vanilla extract Sprinkle the yeast over the water in a large bowl and stir gently to moisten the yeast. Stir in salt, sugar, margarine and 4 eggs and beat well. Gradually mix in the flour, 1 cup at a time up to six, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface and knead until smooth and elastic, 8-10 mins Grease baking sheets, or line them with parchment paper and set aside. Cut the bread dough into 2 equal-sized pieces. Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves. Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours. Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Cinnamon Apple French Toast Serves 6 30 minutes or fewer Apple Topping 4 large granny smith apples, peeled, cored, and sliced 3 Tbs. sugar ½ tsp. cinnamon 2 tsp. fresh lemon juice Batter: 2 cups plain or vanilla soymilk ½ cup apple butter 1 tsp. vanilla extract 1 tsp. ground cinnamon ¼ tsp. salt 12 slices soft-crust French bread, sliced ½-inch-thick 1. To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Sauté apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat. 2. To make French Toast Batter: Blend soymilk, apple butter, vanilla, cinnamon, and salt in blender until smooth. Pour into shallow bowl. 3. Coat nonstick skillet with cooking spray, and heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side, or until lightly browned. Place 2 slices bread on each plate, and divide topping among servings. Truffle Cookie Dough Balls ½ cup unsalted butter, softend½ cup sugar1 tsp. vanilla1½ cups flour⅛ tsp. salt1 cup yellow cake mix, dry3 Tbsp. milk, more if needed to reach dough consistency2 Tbsp. sprinkles- TRUFFLE COATING16 oz white dipping chocolate INSTRUCTIONS In a large bowl, beat together butter and sugar until well combined. Beat in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add in milk and mix to combine. If needed, add more to make a dough consistency. Stir in sprinkles. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator or freezer for 15 minutes to firm up.While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Make sure to stir between intervals so that chocolate doesn’t burn. Using a fork, or however you prefer to dip truffles, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.Chill and keep cake batter truffles in the refrigerator until serving in an air tight container. Store leftover truffles the same way. Makes around 24-30 truffles. Vanilla Cake 2 ½-3 cups flour 1 tbsp baking powder 1 tsp salt 1 cup (2 sticks) butter, softened 1 ½ cups sugar 2 tbsp vanilla 4 eggs ¾ cup milk plus 2 tsbp milk in sep bowl 1 cup (2 sticks) butter, softened (2 sticks) butter, softened 1 tablespoon vanilla 1 box (16 oz) confectioners sugar Directions Preheat oven to 350, mix flour, baking powder and salt in medium bowl, set aside Beat butter in large bowl with mixer or by hand till softened Add regular sugar and vanilla; mix until light and fluffy Add eggs, 1 at a time Alternately mix in flour mixture and milk on medium-low or by hand until lightly mixed Pour into oiled/floured 13×9-inch baking pan or parchment lined pan Bake 35 to 40 minutes until toothpick inserted in center comes out clean. Cool on rack

2014 SUMMER CAMP PASTA

Lasagna Recipe Olive oil1 lb lmeatloaf mix 1/2 medium onion, diced, about 3/4 cup2 cloves garlic, minced1 28-ounce can tomato sauce1/2 6 oz can (3 oz) tomato paste1 14-ounce can crushed tomatoes2 Tbsp chopped fresh oregano or 2 teaspoons dried oregano1/4 cup chopped fresh parsley (preferably flat leaf), packedPinch of onion powder 1/2 C red wine 1 Tbsp to 1/4 cup sugar (to taste, optional)Salt1/2 lb dry lasagna noodles (requires 9 lasagna noodles – unbroken)15 ounces Ricotta cheese1 1/2 lb (24 ounces) Mozzarella cheese, grated or sliced1/4 lb (4 ounces) freshly grated parmesan cheese1 egg 1 PUT A LARGE POT OF SALTED WATER (1 TBSP SALT FOR EVERY 2 QUARTS OF WATER) ON THE STOVE ON HIGH HEAT. IT CAN TAKE A WHILE FOR A LARGE POT OF WATER TO COME TO A BOIL (THIS WILL BE YOUR PASTA WATER), SO PREPARE THE SAUCE IN THE NEXT STEPS WHILE THE WATER IS HEATING. 2 Heat about a teaspoon or so of olive oil in a large skillet on medium high heat. Add the meatloaf mix and cook it in the skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove the browned beef from the skillet, draining off the excess beef fat, and put the browned beef on top of the paper towels to help blot away the excess fat. After you have removed all the browned beef from the skillet, drain off and dispose of excess fat. 3 Add the onions to skillet Saute for a few minutes on medium high heat. Add the minced garlic and cook for 30 seconds more. Add the browned meat back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently. 4 Transfer browned meat, onions to a medium sized (3 to 4 quart) pot. Add the tomato sauce, tomato paste, and crushed tomatoes. Add oregano, parsley, Italian seasoning, adjust amounts to taste. Add a pinch of onion powder to taste. Add the red wine. Add sugar a tablespoon at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Add salt to taste, and note that you will later be adding Parmesan, which is salty. Bring the sauce to a simmer and lower the heat to low to maintain a low simmer. Cook for 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat. 5 By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook then per package directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking. Make sure that water remains at a full rolling boil during the entire cooking to prevent noodles from sticking. When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together. Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together. 6 In a 13x9x2-inch casserole or lasagna dish, ladle one cup of sauce and spread it along the bottom of the pan. Apply one layer noodles 3 length wise (edge may overlap, depending on your pan). Ladle a third of the remaining sauce over the noodles. Apply a layer of a third of the mozzarella on top of lasagna sauce. Mix together the ricotta cheese with 1 egg, pinch of pepper and parsley and add small amount to lasagna noodles. Sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, the remaining ricotta cheese, and another thin sprinkling of Parmesan. Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese. 7 Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving. Egg bread 2 (.25 ounce) packages quick-rise yeast 2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon salt 1/4 cup and 2 tablespoons white sugar 1/2 cup margarine, melted 2 eggs 6 cups bread flour, or as needed 1/2 egg 1/4 teaspoon vanilla extract Sprinkle the yeast over the water in a large bowl and stir gently to moisten the yeast. Stir in salt, sugar, margarine and 4 eggs and beat well. Gradually mix in the flour, 1 cup at a time up to six, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface and knead until smooth and elastic, 8-10 mins Grease baking sheets, or line them with parchment paper and set aside. Cut the bread dough into 2 equal-sized pieces. Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves. Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours. Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Tuscan Mac and Cheese with Kale and Turkey Bacon Cups Yield: 6 servings Ingredients 7 ounces whole wheat elbow macaroni 2 teaspoons plus ½ teaspoon olive oil 7 ounces kale, finely chopped into bite-sized pieces 1 cup 1% milk ⅔ cup Asiago cheese, grated ⅔ cup plus 2 tablespoons Parmesan, grated 1 cup extra sharp white cheddar, grated 15-ounce can cannellini white beans, drained and thoroughly rinsed 5 strips turkey bacon, cooked until crisp, and crumbled 3 tablespoons whole wheat Panko bread crumbs Salt and freshly ground black pepper Instructions 1. Preheat the oven to 350 degrees F. 2. Boil a large pot of water. Salt the water and add the macaroni. Cook until almost al dente, about 6-7 minutes. 3. Meanwhile, heat 2 teaspoons olive oil in a small sauté pan over medium heat. Add the kale, season with a pinch of salt and pepper, and cook until kale is softened, about 4-6 minutes. 4. Transfer the kale to a large casserole dish. 5. Heat the milk in a saucepan over medium-low heat. When the milk begins to simmer, but before it boils, turn off the heat. Immediately stir in all of the Asiago, ⅔ cup of the Parmesan, and all of the cheddar. Also stir in the beans and season to taste with salt and pepper. 6. Purée the cheese mixture using an immersion hand blender (or transfer mixture to a blender or food processor to purée). 7. Along with the kale, add the cooked macaroni, crumbled bacon, and the cheese mixture to the casserole dish. Gently stir until all ingredients are well combined. 8. In a small bowl, combine 2 tablespoons Parmesan, the bread crumbs, and ½ teaspoon olive oil. Stir until bread crumbs are well coated in oil. Sprinkle the bread crumb mixture over the top of the macaroni and cheese. 9. Bake the macaroni and cheese until bread crumbs are crisp and golden, about 15 minutes. Serve. Facoccia Bread 1 1/2 cups warm water3 tablespoons olive oil (plus additional for drizzling)1 1/4 teaspoons salt3 1/2 cups unbleached all purpose flour1 tablespoon instant yeastAny dried herb of your choosing Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy. While the dough is rising, preheat the oven to 375°F. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with dried herbs of your choice, if desired. Bake the bread until it’s golden brown, 25 to 30 minutes. Spaghetti Pie Yields 6 servings 1 pound ground sausage 1/2 cup finely chopped onion2 garlic cloves crushed and diced1/4 cup chopped green pepper1 cup canned diced tomatoes, undrained1 can (6 ounces) tomato paste1 teaspoon dried oregano3/4 teaspoon salt1/4 teaspoon sugar1/4 teaspoon pepper6 ounces spaghetti, cooked and drained1 tablespoon butter, melted2 egg whites, lightly beaten1/4 cup grated Parmesan cheese1 cup (8 ounces) cottage cheese1/2 cup shredded part-skim mozzarella cheese Directions In a nonstick skillet, cook the sausage, onion and green pepper overmedium heat until meat is no longer pink; drain. Stir in thetomatoes, tomato paste, oregano, salt, garlic, sugar andpepper; set aside.In a large bowl, combine the spaghetti, butter, egg whites andParmesan cheese. Press onto the bottom and up the sides of a 9-indeep-dish pie plate coated with cooking spray. Top with cottage cheese and sausage mixture. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. CHOCOLATE PASTA: 1½ cups of all purpose flour, plus extra 1 tsp salt 2 eggs 1 cube of bakers chocolate 2-3 Tbsp of water ½ cup of sugar if you want it sweet. STRAWBERRY SAUCE INGREDIENTS: 1 lb of fresh strawberries, washed and sliced 1 cup of sugar 1 cup of white wine 2 tbsp of butter WHIPPED CREAM INGREDIENTS 1 cup whipping cream2 tbsp of sugar for the whipping cream CHOCOLATE PASTA PREPARATION NOTE: The ¼ cup of water is used to dilute the cubes of bakers chocolate so it can blend into the dough. You probably will not be using all of the chocolate. I used 2 to 3 tablespoons. Melt the chocolate in the microwave with a little bit of water to thin out the consistency to a paste like texture. Just as you would any homemade pasta recipe you begin by mixing the blended flours and salt together and form a pile in the center of a large cutting board. Or place in food processor till ball forms Take out and knead for a few minuets, next place in a bowl and cover with plastic wrap and let is sit for at least two hours. WARM SPICY STRAWBERRY SAUCE: Pour the whipping cream into a food processor with the 2 tbsp of sugar and whip until thick. It doesn’t take long. Scrap into a bowl and let it cool in the refrigerator until you complete your ready to serve. Wash and dry the strawberries, then slice. Melt the butter on medium heat in a sauté pan and add the sugar and splash in the white wine. Allow to thicken as the sugar dissolves. Now add the strawberries and cook for about one to two minutes. You don’t want it to turn into strawberry jam. Ravioli 3 cups (375 g) all-purpose flour 1/2 tsp of salt 2 eggs 1/4 olive oil 1/2 cup water Mix water, salt, eggs, oil together add flour a cup at a time. Blend to make dough Cheese filling15 oz. (425 g) container Ricotta cheese 5 oz. (142 g/about 1/2 cup plus 2 tablespoons) “3 Cheese Italian Blend” (Parmesan, Romano & Asiago)1 eggpinch of pepperCombine all ingredients together. Cover and place in refrigerator for 20 mins Roll out dough on flour surface. Using a cup or 3″ cutter, cut out circles. Add a tablespoon of cheese mixture to center of circle, wet the edges of the circle with water and then fold over. Using a fork mark the edges of the ravioli. Place ravioli into boiling water and cook 5-6 min until ravioli floats to top. Check to make sure dough is cooked and remove with slotted spoon.White Cream sauce2 tablespoons unsalted butter 1/2 small onion – minced 2 cloves garlic – minced 1 cup heavy whipping cream salt/pepper 1/4 cup Parmigiano Reggiano cheese – gratedPlace butter into a medium saute pan over medium heat. Add onion and garlic. Saute until softened. Add cream. Season with salt and pepper. Stir to combine.Transfer drained ravioli into pan. GENTLY toss to combine. Add cheese. Serve immediately. Chocolate Hazelnut Ravioli 16 wonton wrappers 1 egg, beaten to blend 1 cup chocolate-hazelnut spread (recommended: Nutella) olive oil, for frying Powdered sugar, for dusting Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.) Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar.

2014 SUMMER CAMP ASIA

Noodle Salad with spicy PB dressing 6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground) 1/4 cup low-salt chicken broth3 tablespoons rice vinegar3 tablespoons soy sauce1 1/2 tablespoons sugar1 tablespoon oriental sesame oil1 tablespoon minced peeled fresh ginger1/2 teaspoon cayenne pepper8 ounces linguine1 large orange bell pepper, cut into matchstick-size strips1/2 cup chopped green onions5 large lettuce leaves1/4 cup chopped fresh cilantro1/4 cup chopped salted peanuts preparation Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts. Homemade Ice Cream 2 ziplock sandwich bags. One large and one small 1/2 C milk 1 1/2 T sugar 1/2 t vanilla(or any other flavoring ie cocoa powder) Choc chips 2 trays of ice 6 T salt Pour milk and sugar into large bag add vanilla and choc chips(optional) Put ice and salt into small bag. Put small bag into the large bag and shake for 10 mins. Bag will get cold so be careful Once mixed enjoy! Vegetable Dumplings SERVES 4 (or more) 1 package frozen round dumpling wrappers (or substitute regular wonton wrappers) FILLING: 3 cups sliced fresh shiitake mushrooms 1 cup cubed medium-firm tofu (about 2/3 package) 1 thumb-size piece galangal OR ginger, sliced 3-4 cloves garlic 2 spring onions, sliced 1/4 tsp. white pepper 3 Tbsp. soy sauce 2 Tbsp. sesame oil 1 tsp. chili sauce (or more if you want them spicy) 1/4 cup vegetarian simulated chicken stock (or vegetable stock) Fill a pot with an 1/8 of water to use to steam dumplings. Bring to a boil. Place all Filling Ingredients together in a food processor or large chopper and blitz to create the mushroom-tofu filling. Lay 6 dumpling wrappers out at once over a clean working surface. Also have ready a small bowl of water for sealing the dumplings. Spoon a little of the filling in the middle of each wrapper (about 1 tsp.). Then dip your fingers (or a pastry brush) in the water and moisten all around the outside of the wrapper. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn’t seal, moisten the edges with a little more water. Pinch along the seal to create a decorative edge Set the finished dumplings on a plate dusted with corn starch or flour. Steam the dumplings right away, or cover and refrigerate up to 3 hours. To steam, place the dumplings in a colander and place over the boiling water to steam with a tight-fitting lid for 15 to 20 minutes(mushrooms need to be well cooked) To make the dumpling crispy, add a little oil in a pan and toast on both sides. Chicken Teriyaki (serves 4/6) Ingredients 2 tablespoons sake (Japanese Rice Wine) 1/4 cup mirin (sweet Japanese rice wine) 1/4 cup soy sauce 2 tablespoons light brown sugar 2 teaspoons grated fresh gingerroot Splash sesame oil 1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces 1 teaspoon oil Directions Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in Add the prepared chicken pieces and leave for 15 minutes. Heat the oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside. Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it’s cooked through. Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup. Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Enjoy over rice if preferred. Tom Kha Gai(Thai chicken ginger Soup) 2 cans coconut milk 2 cups chicken stock 2 red Thai chile, diced 1 piece fresh ginger 2 chicken breasts, thinly sliced ( this is easier if the breasts are still mostly frozen when you cut them) 1 can straw mushroom 4 medium tomatoes (optional) 1 stalk finely chopped lemongrass (optional) 1 cup chopped fresh cilantro 3 tablespoons lime juice 2 tablespoons fish sauce 2 tablespoons brown sugar Directions bring coconut milk and broth to a boil, minced ginger, and thai chiles to soup and simmer on medium for 10 minutes.Add chicken slices and stir occasionally until chicken is tenderly cooked.Add straw mushrooms (drained), and thinly sliced,(optional: cut a few cross-sections of lemon grass and add to the soup) (optional : cut tomatoes into largish cubes about 1″ square, and add to soup).Add more thai chiles if it is not spicy enough for you — simmer for 10 more minutes.When you are ready to serve, turn off the heat, add brown sugar, lime juice, fish sauce, and stir well.Then top it off with the cut cilantro(optional) Thai Drunken Noodles Ingredients (8 ounce) boxes wide rice noodles4 tablespoons oil3 tablespoons garlic, chopped2 small onions, chopped2 large tomatoes, chopped1 red bell pepper, chopped2 cups cleaned and cut green beans1 lime, juice of1/4 cup chili-garlic sauce1/3 cup soy sauce1/2 cup brown sugar1 teaspoon salt Directions Soak noodles according to directions for stir-fry; drain.In a large skillet or wok heat oil over medium heat. Add garlic and stir-fry until light brown. Add onions, tomatoes, red bell pepper and green beans; continue to stir-fry over medium heat 1-2 minutes.Stir in noodles. Add lime juice, garlic chili pepper sauce, soy sauce, brown sugar and salt stirring continuously until noodles are firm but tender. Sticky Rice With Mango Thai Dessert 2 cups glutinous ricewater Rice sauce 1/2 can of 13 1/2 ounce cans coconut milk1 cup sugar1 pinch salt Cream sauce 1/2 teaspoon cornstarch1/2 teaspoon salt1 tablespoon sugar1/2 can 13 1/2 ounce cans coconut milk2 -3 mangoes Directions Soak raw rice in plenty of water for 30 minutes. Rinse the rice by stirring it with your fingers, draining, and refilling with water. Stir-drain-refill a couple or three times, finally draining most of the water away until the rice is covered by just about a quarter inch of water, then microwave on high, covered, for ten minutes.Divide the coconut milk; half of a 13.5 oz. can to make the rice sauce and the other half to make the cream sauce.To make the rice sauce, stir 1/2 can of coconut milk into the cup of sugar and pinch of salt until salt and sugar are dissolved. Pour over rice after it has finished cooking and stir gently but thoroughly to blend. (I feel that this makes a little too much sauce; I pour about 3/4 of it in and discard the remainder.) If you want to form the rice into individual servings, do it now so they have time to firm up (at least half an hour). Eggrolls1 package egg roll wrappers (4 1/2″ by 5 1/2″)Filling:1 pound fresh pork (or barbecued pork)1 medium onion (sliced)2 stalks celery, cut diagonally1/2 pound fresh mushrooms, sliced6 water chestnuts (fresh if possible), sliced1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise2 green onions, diced1 pound fresh bean sprouts Pork Seasoning:1 teaspoon soy sauce1 teaspoon oyster saucesalt and pepper to tastea bit (less than 1 teaspoon) cornstarch Gravy:4 tablespoons water1 tablespoon cornstarch1/2 teaspoon soy sauce2 teaspoons oyster saucesalt, pepper, accent (if desired) to taste2 tablespoons cornstarch mixed with 2 teaspoons cold water*2 tablespoons oil for stir-frying2 to 4 cups oil for deep-frying Preparation: Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes. While the pork is marinating, prepare the vegetables, and the gravy mixture. Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry. Taste and add salt and sugar if desired. Remove from the wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out. Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping. Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a “glue” which will be used to seal the wrappers. To wrap, lay the egg roll wrapper out with the short (4 1/2″) side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed. Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side. General Tso Chicken 4 cups peanut oil for frying 2 eggs 1 teaspoon sesame oil 1/2 cup cornstarch 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces 1 1/2 tablespoons rice vinegar 2 tablespoons rice wine 3 tablespoons white sugar 3 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon banana ketchup(regular ketchup if not available) 2 tablespoons peanut oil 6 dried whole red chilies 1/2 cup diced onion 1 tablespoon minced garlic 1 tablespoon orange zest 2 tablespoons minced green onions 1 tablespoon toasted sesame seeds Heat oil in sauce pan for cooking the chicken Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate. Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds. Chrysanthemum Tea 2g chrysanthemum 2 pieces rock sug 3.5 cups water Boil the water in a pot. Rinse the chrkysanthemum and add in to the water once boiling Turn heat to low and let simmer or brew for about 10 minuets Then add in rock sugar to taste Serve Malaysia CHICKEN AND BLACK BEANS 1 tablespoon light soy sauce 1 tablespoon cornstarch 1 teaspoon white sugar 1/2 teaspoon ground black pepper 1 1/2 pounds skinless, boneless chicken breast meat – cubed 1/4 cup water 2 tablespoons olive oil 2 (2 inch) pieces fresh ginger, cut into matchsticks 2 cloves garlic, minced 1/4 cup fermented black beans, rinsed and mashed 1 tablespoon white sugar 2 green bell pepper, chopped 2 red bell pepper, chopped 4 green onions, cut into 1-inch pieces 1 small carrot, sliced 2 tablespoons oyster sauce 1 teaspoon thick soy sauce Whisk together the light soy sauce, cornstarch, teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes Heat the water in a large skillet over medium-heat until boiling. Quickly stir in the chicken and cook 3-4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and tablespoon of sugar. Cook the chicken breast until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce and thick soy sauce. Cook and stir for 1 minuet Can be served over rice Pineapple Tart PASTRY 2 1/2 cups all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon salt 4 tablespoons confectioners’ sugar 2 sticks unsalted butter 2 egg yolks 1 egg yolk + 1/2 tablespoon condensed milk (lightly beaten for egg wash) PINEAPPLE JAM (FILLING) 3 cans (20 oz can) sliced pineapples or 2 fresh pineapples 10 tablespoons or a heaping 1/2 cup sugar (more or less to taste) 1/2 tablespoon cloves (optional) METHOD: If you are using canned pineapple slices, drain the pineapple slices and then squeeze the extra water/juice with your hands. Blend the canned pineapples until they are mushy, about 2/3 seconds. If you use fresh pineapples, remove the skin, cut into pieces and blend for 10 seconds. Transfer the blended pineapple into a deep pan (non-stick preferably). Add sugar and cloves and stir well. Cook on medium to low heat until most liquid has evaporated, and the pineapple jam turns golden in color. Stirring constantly and continuously using a wooden spoon to avoid burning. Taste, and add more sugar as needed. Remove and discard the cloves and let cool in the fridge. Sieve the flour, cornstarch, salt and sugar in a big bowl or container. Soften the butter to room temperature. Combine the flour mixture, butter, and egg yolks together. Knead to form the dough. The dough is ready when it doesn’t stick to the hand. If the dough is too crumbly or dry, add a little bit more butter (about 1 tablespoon) until the dough is easy to work with. Divide the dough and pineapple jam (filling) each into 30 equal rounds. Flatten the pastry dough with your palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1 1/2-inch long shape. Use a small paring knife to make criss-cross patterns on the tart and then brush it with the egg wash (see picture above) using a small pastry brush. Place the pineapple tarts on a tray lined with parchment paper, arrange the pineapple tarts so they are at least 1 inch apart of each other. Preheat the oven to 350F and bake for 20-25 minutes or until light brown. NOTES: 1. For the egg wash, you can just use the egg yolk. However, adding condensed milk to the egg wash will make the surface of the pineapple tarts look more glossy and golden 2. If you run into the problem of the pastry dough being too dry or crumbly and very hard to shape and work with, add more room-temperature (softened) butter into your dough and knead the dough again until it’s not sticking to your hands and easy to work with or you can added a wee bit of water and it worked, too

2014 Fall Session

APPLE MUFFINS Ingredients 1 cup all-purpose flour 1 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter 1/2 cup white sugar 2 eggs 1 1/4 teaspoons vanilla 2 cups chopped apples 1/3 cup packed brown sugar 1 tablespoon all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter Directions Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan. In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack. PUMPKIN TURNOVERS Fresh Pumpkin Filling 1 small canned pumpkin 3 cinnamon sticks 5 whole cloves 1 cup packed dark brown sugar Turn over Dough 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup shortening 2 eggs 1/2 cup milk 2 tablespoons granulated sugar 1 teaspoon cinnamon (optional) Glaze Canned evaporated milk or egg white Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar) Make pumpkin filling: In a small pot add canned pumpkin and cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Remove cinnamon and cloves and add pumpkin puree and over medium-low heat add sugar let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color. To help puree set, place in the refrigerator for 15 min. If some liquid separates, remove it with a spoon before using so the filling is not watery. You can make the empanada dough after your filling has chilled. Make turn over dough: Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 15 minutes. Pumpkin Chicken Chowder Stew 2 Tbs Canola oil 3 cooked bone in chicken breasts shredded 2 onions chopped 1 red pepper chopped 3 garlic cloves minced 6 cups chicken broth 2 cans pumpkin 1 cup corn 2/3 cup uncooked rice 1 tsp dried basil ½ tsp salt ¼ black pepper Heat the oil in a large soup pot. Add onions, peppers, garlic. Add broth, pumpkin, corn, rice, basil, salt, pepper and cooked chicken. Bring soup to a boil reduce heat and simmer, covered intil rice is tender about 20 minutes. ENJOY! Mug Lava Cake Ingredients Ingredients 1 coffee mug 4 Tbsp. cake flour (plain, not self-rising) 4 Tbsp. sugar 2 Tbsp. cocoa 1 egg 3 Tbsp. milk 3 Tbsp. oil Small splash of vanilla 3 Tbsp. chocolate chips, optional 1 teaspoon peanut butter, optional Method Add dry ingredients to mug, mix well with a fork. Add egg, mix throughly. Pour in milk, oil and vanilla, mix well. Add chocolate chips if desired. Push a dollop of peanut butter into the center of the batter if desired. Put mug into microwave and cook for three minutes on 1000 watts. Cake will rise over top of mug. Allow to cool for 2 minutes. Buff Chicken Mac and Cheese 1 lb elbow pasta cooked 4 strips bacon (cooked and crumbled) 2 chicken breast cooked/shredded ¼ cup Buff wing sauce 4 T Butter 2 T Flour 2 c Milk ¼ Onion Salt/pepper ¼ lb Cheddar grated ¼ lb Swiss cheese grated Directions 1.Preheat oven to 350 degrees 2.Prepare the elbow macaroni according to package directions. 3.Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside. 4.When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9×13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, toss in chicken and buff sauce onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste. 5.Bake in muffin pans 350 10 min

Pasta Class 2014

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. Traditional Meat Sauce Ingredients 2 tablespoons olive oil 1 pound ground beef 1 large onion, chopped 4 garlic cloves, minced 1/4 cup chopped fresh parsley 1 teaspoon dried basil, crumbled 1 teaspoon dried oregano, crumbled 1 teaspoon paprika 1 28-ounce can Italian plum tomatoes, drained, chopped 1 8-ounce can tomato sauce 1/2 cup dry red wine 1 cup grated Parmesan Preparation Heat oil in heavy large skillet over medium-high heat. Add ground beef and cook until brown, breaking up with fork, about 3 minutes. Using slotted spoon, transfer beef to plate. Add onion and garlic to skillet and sauté until onion is tender, about 5 minutes. Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce and wine. Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before continuing.) Toss pasta with sauce and 3/4 cup grated Parmesan in large bowl. Sprinkle remaining Parmesan over pasta. Traditional Alfredo Sauce Ingredients 1/2 cup heavy cream 1/4 tsp salt 1/2 stick unsalted butter, cut into pieces 1/3 cup grated Parmigiano-Reggiano Fresh parsley to garnish ¼ tsp nutmeg ½ tsp crushed black pepper Preparation Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt, ¼ tsp nutmeg, 1/2 teaspoon pepper. Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.

Rising Stars Moms

Tequila / Mango Shrimp

Ingredients:

1 Mango chopped

½ Red Onion chopped

½ Jalapeño

1 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. Saute 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 more minutes.
Add fresh ingredient/serve in baked philo cups

CHICKEN SATAY WITH SPICY PEANUT SAUCE

2 Lbs chicken breasts sliced to skewer marinated in 1 lemon, 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. Make the peanut sauce below. Serve on the side.

1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 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 and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves 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 juice in 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 the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

Co Co Strawberry Shortcakes Makes 8 • 2 (16-oz.) containers fresh strawberries, quartered • 3/4 cup sugar, divided • 1/4 teaspoon almond extract (optional) • 1 cup whipping cream • 2 tablespoons sugar • 1 tablespoon coco powder sifted • 2 3/4 cups all-purpose flour • 4 teaspoons baking powder • 3/4 cup cold butter, cut up • 2 large eggs, lightly beaten • 1 (8-oz.) container sour cream • 1 teaspoon vanilla extract • Garnish: fresh mint sprigs

1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours. 2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours. 3. Combine flour, remaining 1/4 cup sugar, coco powder and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly. 4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.) 5. Bake at 450° for 12 to 15 minutes or until golden. 6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired. 7. Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.

PEAR & CARMALIZED ONION CRUSTINI

2 Pears sliced

1 Large yellow onion

4 Tbs butter

1/2 Tbs salt

1/2 Tbs sugar

1/2 cup blue cheese crumbled

1 loaf french bread-sliced

Saute the pear, onion in the butter. Add the sugar to carmilize. Toast the bread brushed with olive oil for 8 min. Assemable the mixture on the toasted bread. Top with cheese broil for 4 min. Enjoy!

Advanced Thai Class

Tom Kha Gai (Chicken, Galangal & Coconut milk soup) Ingredients 1 LBS Chicken breast, cut into bite size 2 Cans Coconut milk (I prefer the organic coconut milk as they don’t have a lot of additives)

1 Pint White mushrooms or oyster mushrooms (please don’t use Shitake as it is too powerful for the dish)

1 stalk Lemongrass 1 chunk Galangal (this is the “Kha” in Thai) 2 leave Kaffir lime leaves 2 bulbs Pickled garlic (optional but it gives so much flavor, you will see what I mean) 1 Shallot (pounded) 2-3 Limes (juice) 1 TBSP Cilantro (to garnish) 1 tsp. Sugar (if you don’t use the pickled garlic) 1 TBSP Fish sauce (this is really up to you if you are going to use less or more) Preparation

– Heat coconut milk in heavy pan or pot, and all herbs (lemongrass, galangal, lime leaves, pickle garlic & shallot) cover & bring to a boil. I tend to use medium heat since I don’t want the coconut milk to separate and retain the flavor of the herbs within the pot.

– Add chicken, bring to a boil

– Add mushroom, bring to a boil

– Turn off the stove

– Season the soup with lime juice, fish sauce and sugar if you don’t use the pickled garlic.

– Garnish with cilantro

I sometime crush some fresh red chilies and sprinkle on top; it just gives so much more depth into the soup. Chicken Stir fried with curry paste ( Gai Pad Prik Gang) Serve 3-4 Red Curry Paste 3-5 dried long red chillies 2-3 dried bird eye chillies or red chillies 2-3 fresh red chillies Good pinch of salt ½ TBSP Galangal 1 TBSP lemongrass ½ Tsp chopped kaffir lime leaves ½ Tsp cleaned and chopped coriander root or stem part 2 TBSP chopped shallots 2 TBSP chopped garlic 3-4 TBSP vegetable oil ½ LB Thinly sliced chicken breast 10 Green Bean, cut 1 inch long 1-2 TBS fish sauce 1 Tsp palm sugar ¼ cup water 2 TBSP Julienned ginger 2-3 kaffir lime leaves, torned 2 long green or red chilies to garnish ¼ cup Thai basil This dish is found throughout Thailand since the paste is very versatile. But a lot of cooks or restaurants will use the store find red curry paste, I guarantee you that the flavor you will get from here is a whole lot more sharp and honed at the same time. Instruction To make curry paste: Nip off the stalks of the dried long red chilies, then cut along their length and scrape out the seeds. Soak the chilies in water for about 15 minutes until soft, then drain and rough chop them. Rinse the dried bird’s eyes chilies, if using to remove any dust. In the food processor (traditionally we use mortar and pestle, but I am the child of the new world so food processor it is), add all ingredients above for red curry paste, blend until smooth. Heat oil in wok or heavy pan, add the paste and fry over medium heat (good luck with the electric stove, lol!) until fragrant – about a minute. Add chicken, stir until cook but not too dry. Add in fish sauce, palm sugar, water, ginger, kaffir lime leaves and sliced chilies. This dish should taste rich, hot, salty and slightly oily, finish with Thai basil, served with steamed rice.

Herb Camp 2015

Herbs

Parsley

Turkey Soup

1 picked over turkey carcass

12 cups water

1 1/2 cups chopped celery

5 carrots

1 onion, quartered

2 teaspoons salt

3/4 teaspoon dried thyme

1 cube chicken bouillon

1 bay leaf

6 tablespoons all-purpose flour

1/2 cup milk

1 small rutabaga, cubed

1/2 teaspoon ground black pepper

1 1/2 pounds cooked turkey, cubed

1/2 cup chopped parsley

2 slices white bread, quartered

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

4 tablespoons butter, melted

Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.

Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.

Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.

While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.

Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.

Pearl Barley Salad

1 cup pearl barley (available at natural foods stores) 1/2 cup diced Feta (about 2 ounces) 1/2 cup diced red onion 1/2 cup diced seedless cucumber 5 tablespoons olive oil 1/4 cup diced red pepper 1/4 cup minced fresh parsley 2 tablespoons fresh lemon juice, or to taste 1 tablespoon red-wine vinegar 1 tablespoon chopped pitted brine-cured black olives 1 teaspoon ground cumin 1 garlic clove minced Boil water cook the barley according to directions, or until they are tender, and drain them. In a large bowl stir together the barley, the Feta, the onion, the cucumber, the oil, the roasted pepper, the minced herbs, the lemon juice, the vinegar, the olives, the cumin, the garlic, and salt to taste and garnish the salad with the herb sprigs

Parsley Bread Sticks

1 cup warm water

3 tablespoons brown sugar

1 teaspoon salt

1/4 cup oil

3 cups bread flour

2 1/2 teaspoons yeast

Directions

Make dough using your favorite method- bread machine, mixer or by hand. Roll out into a 10×12 inch rectangle. Cut into strips about 3/4 inch wide. Give each strip a twist and place on a greased cookie sheet. Let rise for at least 20 minutes or more if you have time. Bake at 375 for 10-15 minutes. Make a mixture of chopped parsley and melted butter

Brush with butter and sprinkle with garlic salt and parmesan cheese.

Basil

GREEN APPLE AND BASIL STRUDEL

2 tablespoons apple juice

2 tablespoons dry white wine

3 inches stick cinnamon

1 vanilla bean, split lengthwise

1 whole star anise

1 1/4 pounds Granny Smith apples, peeled and cut into 1/2-inch pieces

1/2 cup golden raisins

1/3 cup packed brown sugar

1 tablespoon cornstarch

2/3 cup hazelnuts (filberts), toasted and finely chopped

2 tablespoons granulated sugar

8 sheets frozen phyllo dough (14×9-inch rectangles), thawed

1/3 cup butter, melted

Vanilla-Basil Sauce

1 cup whipping cream

2 tablespoons honey

2 tablespoons basil-flavor oil

2 teaspoons vanilla

2 tablespoons milk

1 tablespoon cornstarch

1 tablespoon snipped fresh basil

For filling, in a medium saucepan combine apple juice, wine, stick cinnamon, vanilla bean,

and star anise. Stir in apples and raisins. Bring just to boiling; reduce heat. Simmer,

covered, for 15 minutes, stirring occasionally. In a small bowl stir together brown sugar and

cornstarch; stir into apple mixture. Cook and stir until thickened. Remove from heat.

Remove and discard stick cinnamon, vanilla bean, and star anise. Cool to room

temperature.

Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper or

foil; set aside. For topping, in a small bowl combine hazelnuts and granulated sugar; set

aside.

Place one sheet of phyllo dough on a clean work surface. (As you work, cover the remaining

phyllo dough with plastic wrap to prevent it from drying out.) Lightly brush the phyllo sheet

with some of the melted butter; sprinkle with 1 tablespoon of the topping. Repeat with two

more phyllo sheets, brushing each sheet with butter and sprinkling with topping. Top with

another phyllo sheet; brush with butter. Spoon half of the filling (about 2/3 cup) over phyllo

stack, spreading to within 1 1/2 inches of edge. Fold in short sides. Starting from a long

side, roll up phyllo to enclose filling. Place, seam side down, in prepared baking pan. Brush

top with melted butter. Score top diagonally, making cuts 1 inch apart and about 1/4 inch

deep. Repeat with remaining phyllo sheets, butter, topping, and filling.

Bake for 20 to 25 minutes or until golden. Cool slightly on a wire rack. Cut each strudel

diagonally into four portions. Serve warm with Vanilla-Basil Sauce.

Stuffed Basil Chicken

6 slices bacon

2 cups coarsely chopped basil

1 small garlic clove

1/4 cup extra-virgin olive oil

1/2 teaspoon fresh lemon juice

Salt

4 skinless, boneless chicken breast halves, halved diagonally

Freshly ground pepper

1 cup all-purpose flour

2 large eggs, lightly beaten

1 cup fine fresh bread crumbs

2 tablespoons unsalted butter

2 tablespoons pure olive oil

1. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then

coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the

machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice

and season with salt.

2. Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of

the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides

with salt and pepper.

3. Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts,

shaking off any excess, then dip them in the eggs and coat with the bread crumbs.

4. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken

and cook over moderately high heat until browned and just cooked through, about 3 minutes per

side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and

chicken. Thickly slice the chicken and serve. Cilantro Mango Salsa 4 tomatoes chopped 1 mango chopped 1 scallion chopped 1 clove garlic Juice of 1 lime ½ tsp Salt ¼ cup chopped cilantro Mix all ingredients. Serve with corn chips Beef Enchiladas 1 LB beef cooked in pan add below 1 clove garlic 1 onion 1 28 oz can enchilada sauce 1 Tbs cumin ¼ tsp chili powder Cook all ingredients together. Place in corn tortoria. Spoon sauce on top add Monterey jack cheese. Bake in 350* oven for 20 min. Oregano Pizza Dough 3 ½ Cups bread flour 1 t sugar 1 package yeast 1 ½ cups warm water 2 T olive oil Combine all ingredients in bowl. Knead dough 10 min. Put dough in warm place to double in size. Roll dough out to form pizza crust add sauce cheese and any other toppings. Bake 400* oven 20 min Egg Plant Paramagina 1 large egg plant peeled and sliced 1 cup bread crumbs 1 egg 1 cup flour 1 cup ricotta cheese 2 cups mottezerella cheese Sauce Dip sliced eggplant into flour, egg bread crumbs. Sauté in pan 2 min on each side. Stack in baking dish with eggplant, ricotta cheese, and sauce mott cheese. Bake at 350* 30 min Cinnamon

Oatmeal Pancakes

2 C rolled oats

2C water

1 banana

2 T organic pure maple syrup

1/4 t sea salt

1t vanilla extract

2 t olive oil

Place all ingredients, except oil, in a blender and blend until smooth.
Let stand a few minutes until batter thickens.
If batter is too thick to pour easily, add some water.
Heat oil in frying pan or skillet.
Pour batter, by 1/4 – 1/2 cup, into pan and cook for 2-3 minutes on each side.
For waffles: Pour into a heated waffle maker and cook for 10 minutes.

Apple Topping

4 large granny smith apples, peeled, cored, and sliced

3 Tbs. sugar

½ tsp. cinnamon

2 tsp. fresh lemon juice

To make Topping: Coat nonstick skillet with cooking spray, and heat over medium-high heat. Sauté apples 5 to 7 minutes, or until softened. Reduce heat to medium. Add sugar and cinnamon, and cook 5 to 10 minutes more, or until tender, stirring occasionally. Stir in lemon juice, and remove from heat.

Doughnuts

3 ½ cups flour

1 cup water

1 egg

4 T sugar

5 T butter

1 ½ T yeast

1 tsp salt

1 cup Sugar for rolling

Oil for frying

Mix all dry ingredients add butter, egg and water. Kneed dough for 15 min. Let rest in warm place until dough doubles in size. Twist into shapes. Fry dough until golden brown about 2 min on each side. Roll in sugar and cinnamon.

2015 Fall Session #1 & 2

WEEK #1 White Bean Soup 2 tablespoons extra-virgin olive oil, plus more for serving 1 medium onion, finely diced (about 1 cup) 2 medium carrots, finely diced (about 1 cup) 2 ribs celery, finely diced (about 1 cup) 4 cloves garlic, minced on a microplane grater 1/2 teaspoon dried red pepper flakes 1 quart homemade or low-sodium canned chicken broth 2 (15-ounce) cans white beans (cannellini or great northern), with their liquid 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved 1 (3-4 inch) chunk parmesan rind (optional) 2 bay leaves 3 to 4 cups roughly chopped kale or swiss chard leaves Kosher salt and freshly ground black pepper Parmigiano-Reggiano for serving DIRECTIONS 1. Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes. 2. Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper. 3. Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread. WEEK #2

Cheesy Sweet Potato Broccoli Tots

Makes 4 servings

¾ cup rolled oats (gluten-free, if you want) 1 medium sweet potato 1 16-ounce bag frozen broccoli, thawed slightly, coarsely chopped 2 large eggs ½ cup grated Parmesan cheese

PREPARATION Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.

Pierce the sweet potato all over with a fork, then wrap it in a damp paper towel and microwave on high until it’s soft and cooked through, about 6 minutes. Let it cool for at least 2 minutes before peeling.

Pulse the oats in a food processor fitted with the blade attachment until they’re a coarse meal.

Beat the eggs with a fork in a medium mixing bowl. Use your hands to peel the sweet potato, then discard the skin and add the sweet potato to the beaten eggs. Use the fork to mash the sweet potato and mix it with the eggs. Add the pulsed oats, chopped broccoli, and grated cheese, and mix everything together until thoroughly combined.

Use your hands to form about 1 ½ tablespoons of the mixture into a tot shape. Repeat until all the tots are formed, lining them up on the parchment-lined baking sheet as you go.

Bake in the preheated oven until golden brown and cooked through, 25 to 30 minutes, rotating the baking sheet halfway through.

Let them cool slightly, then serve.

Homemade Ketchup

3(0.46 lb) cans tomato purée
5⁄8cup of sugar
1⁄2cup water
5⁄8cup vinegar
1teaspoon salt
1⁄4teaspoon onion powder
1garlic clove finely diced
In a small pan add water and vinegar and dissolve the sugar.

When sugar is dissolved add the rest of the ingredients and let simmer for about 20 minutes.
Don’t taste it when it’s warm, it horrible when it’s warm. Let chill in fridge.
PUMPKIN SWIRL BROWNIES

For the Pumpkin Swirl:
- 4 ounces (115g) cream cheese, softened
- 1/2 cup (115g) canned pumpkin puree
- 1 large egg
- 2 Tablespoons (25g) sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Brownies:
- 1/2 cup (115g) unsalted butter
- 2 cups (12 ounces or 340g) semi-sweet chocolate chips, divided
- 2 ounces (57g) unsweetened chocolate squares, chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (55g) packed brown sugar
- 1 teaspoon (5ml) vanilla extract
- 3 large eggs
- 3/4 cup (94g) all-purpose flour
- 2 Tablespoons (11g) unsweetened cocoa powder
- 1/4 teaspoon kosher salt
Directions:
1. Pre-heat oven to 350°F. Line an 8″ x 8″ pan with aluminum foil and lightly grease. Set aside.
2. Make the Pumpkin Swirl mixture: Beat together*see headnote the pumpkin swirl ingredients until smooth (cream cheese, pumpkin puree, egg, sugar, ginger, cinnamon, and nutmeg). Set aside.
3. Make the Brownie Batter: In saucepan, melt the butter, 1 cup of the semi-sweet chocolate chips, and unsweetened chocolate on medium heat. Stir frequently so the chocolate and butter melt and combine evenly, about 5-7 minutes.
4. Remove the pan from the heat and pour the chocolate mixture into a large mixing bowl (use a rubber spatula to make sure you get all of the chocolate out of the saucepan). Allow the mixture to cool slightly, 5-10 minutes.
5. Gently whisk in the granulated sugar and brown sugar into the chocolate mixture. Whisk in the vanilla, then the eggs, slowly one at a time, until the mixture becomes smooth.
6. In another bowl, whisk together the flour, cocoa powder and salt. Fold the flour mixture into the chocolate mixture. Once the dry ingredients are combined into the batter, fold in the remaining 1 cup of chocolate chips.
7. Gently pour the brownie batter into the prepared baking pans. Make sure to use a rubber spatula to scrape all the sides of the bowl.
8. Place big dollops of the pumpkin swirl over the brownie batter. Use a butter knife and cut through the pumpkin swirl and the batter, creating a marbled look.
9. Bake the brownies for about 40 minutes, or until the brownies start to pull away from the edges and the center of the brownie is cooked. Insert a toothpick in the center of the brownies to test doneness. If the toothpick comes out dry, the brownie will be cakey. We like our brownies fudgey, so when the toothpick comes out of the center with a few moist crumbs on it, then we know it’s our perfect fudgey texture.
10. Allow the brownies to completely cool before lifting the brownies out of the pan. Cut into squares
Pumpkin Cake
1/2 C butter melted
2 Eggs
2 C self rising flour
2/3 C milk
1 C sugar
1 teaspoon vanilla
3 tablespoon oil
3 drops of orange food coloring
Stir all ingredients in one bowl. Bake in miniature Bundt pans at 350 for 20 mins or until toothpick comes out clean. Makes 6
Mix powder sugar and water together for glaze. Cool cakes and pour glaze over cakes. Oatmeal Chocolate chip cookies
Ingredients
- 2 cups rolled oats, (not quick-cooking)
- 1/2 cup whole-wheat pastry flour, (see Ingredient Note)
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 large egg white
- 1 tablespoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips
1. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
2. Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined”the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips.
3. With an ice cream scoop, scoop on to a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
4. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.
Apricot-Rosemary Streusel Bars 3 cups all-purpose flour 1 cup granulated sugar 2 teaspoons snipped fresh rosemary 1 teaspoon baking powder 1 teaspoon salt 1 cup cold butter, cut up 2 15 ounce cans unpeeled apricot halves in light syrup ¾ cup granulated sugar 2 tablespoons cornstarch 1/3 cup water 2 tablespoons butter ¼ teaspoon salt 1 cup powdered sugar ¼ teaspoon vanilla 1 tablespoons milk Directions 1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil extending the foil over the edges of the pan. Lightly grease foil; set pan aside. 2. For crust, in a large bowl stir together flour, the 1 cup granulated sugar, the rosemary, baking powder, and the 1 teaspoon salt. Using a pastry blender, cut in the 1 cup butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of the flour mixture. Press the remaining flour mixture into the bottom of the prepared pan. Bake for 10 to 12 minutes or until set; set aside. 3. Meanwhile, drain apricots, reserving 1/4 cup of the liquid. In a medium saucepan combine the reserved liquid, drained apricots, the 3/4 cup granulated sugar, the cornstarch, the water, the 2 tablespoons butter, and the 1/4 teaspoon salt. Cook and stir over medium heat until mixture is thick and bubbly; cook and stir for 1 minute more. Spoon apricot mixture evenly over crust in pan. Combine reserved flour mixture and pine nuts; sprinkle over apricot mixture. 4. Bake about 30 minutes or until filling bubbles around the edges and topping is light brown. Cool in pan on a wire rack. 5. For icing, in a small bowl stir together powdered sugar, vanilla, and 1 tablespoon of the milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches a smooth drizzling consistency. Drizzle icing over uncut bars. Let stand until icing is set. Use foil to lift uncut bars out of pan and transfer to a cutting board. Cut into bars.

Dec 14 Appetizer Class (2016)

Sausage and Blue Cheese Crescent Cups Ingredients 1 box (9 oz) frozen chopped spinach 1/2 lb bulk spicy pork sausage 1/3 cup finely chopped onion 1/4 Teaspoon fresh Rosemary 1 can Pillsbury™ refrigerated Crescent Dough Sheet 1 1/4cups crumbled blue cheese (5 oz) 1/4 tsp nutmeg salt and pepper to taste Asian Lettuce Shrimp Wraps 1 Head Boston lettuce 1 LB med shrimp Salt/Pepper 1 TBS Olive Oil 1 Avocado, sliced into strips Diced cherry tomatoes ½ Cucumber, sliced into strips ½ chopped fresh cilantro Peanut Dressing 1 bottle of Asian Sesame Dressing ½ cup peanut butter Directions: Sauté shrimp with salt, pepper in oil. Assemble cooked shrimp in lettuce cup with cucumber and avocado. Drizzle with dressing Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze 1 French Baguette ¼ Cup olive oil ¼ Lb Prosciutto ¼ Lb Brie Fresh Cranberries 1 orange zest ¼ cup Balsamic Vinegar 2Tbs brown sugar Directions Cook down sugar with Balsamic. Toast bread with oil. Top with Brie, Prosciutto, Cranberry and drizzle with Balsamic glaze.

2016 Spring Session #2

Banana cinnamon Streusel Bread • 3 ripe bananas, peeled and mashed • 1/2 cup vegetable oil • 1 egg • 1/2 teaspoon vanilla extract • 1 cup sugar • 2 cups flour • 1 teaspoon baking soda • 1/4 teaspoon salt • 2 teaspoons buttermilk or milk 1. Preheat oven to 325 degrees and grease one loaf pan 2. Mix sugar, oil, egg, vanilla, buttermilk, and bananas in a mixing bowl. Combine completely. 3. Add in flour, soda and salt. 4. Pour into the pan. Making the Streusel 1/2 c brown sugar 1/2 teaspoon cinnamon Amounts are approximate. Pour 1/2 batter into pan and sprinkle half streusel mixture. Then add balance of batter and sprinkle remaining Streusel on top. Bake. SWIRL CAKE 1 cup HERSHEY’S Syrup 1 cup MOUNDS Sweetened Coconut Flakes (optional) 2 teaspoons vanilla extract 1¬1/4 teaspoons baking soda , divided 2 ¬3/4 cups all¬purpose flour 3 eggs 1 cup buttermilk or sour milk * 1/2 teaspoon salt 1 cup (2 sticks) butter or margarine , softened 2 cups sugar DIRECTIONS Follow our easy step by step directions for a tasty result 1. Heat oven to 350°F. Grease and flour 12 ¬cup fluted tube pan or 10 ¬inch tube pan. 2. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, l teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended. 3. Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired, to remaining vanilla batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix. 4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool l5 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired. Makes 12 servings.

Spinach Roll Ups

12 uncooked lasagna noodles
2 eggs, lightly beaten
2-1/2 cups ricotta cheese
2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Homemade quick sauce: recipe to follow

Cook lasagna noodles according to package directions; drain. Meanwhile, in a large bowl, combine the eggs, cheeses, spinach, salt, pepper. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.

Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 6

Homemade Quick Sauce 1 28 oz Can of crushed tomato 1 6 oz can tomato paste 1 small Vidalia onion dice 1 clove of garlic finely crushed Pinch of salt 1 tablespoon fresh oregano finely chopped or dry 1 tablespoon fresh parsley finely chopped 1 tablespoon fresh basal finely chopped Heat pan with tablespoon of olive oil. Add garlic, onions and saute for few mins. Add crushed tomato sauce, can of paste, pinch of salt, parsley and oregano. Cook till sauce is heated thur, add basil. Use over pasta Homemade Yellow Cake Recipe

1 C Sugar

2 C flour

2 t baking powder

1/2 t salt

1/2 C butter

3 large eggs

2 t vanilla

3/4 C milk

Preheat oven 350. Grease cake pan or line cupcake holder. Whisk flour, baking soda and salt

together in a bowl. In a seperate bowl beat the butter and sugar until fluffy. combine the eggs in the butter and sugar mixture, one at a time, continually stiring. Add the milk and vanilla and then

using a mixer, combine the wet and dry ingredients. Mix until batter is smooth.

Pour into pans and bake 30 to 25 mins..to test for doneness. if cake or cupcake springs back when touch batter is done or place a toothpick into cake. If it comes out clean cupcakes are done.

Fall 2016 Session 1

Pumpkin Popcorn Soup-Week 1

3 tablespoons unsalted butter 2 medium leeks (white and light green parts), thinly sliced and well rinsed 2 cloves garlic, chopped 1 tablespoon chopped peeled fresh ginger 1 teaspoons curry powder 2 1/2 cups plain popped popcorn 1 quart chicken stock 1 cup canned pumpkin puree 1/2 cup heavy cream Juice of 1 lime (about 2 tablespoons) Kosher salt In a medium saucepan, melt the butter over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of the popcorn and toss to coat in the butter. Add the stock, pumpkin and heavy cream. Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes. Puree the soup with a hand blender or in batches in a countertop blender. Stir in the lime juice and taste for seasoning, adding a little salt if necessary. Thin with up to 1/2 cup water, if desired. Serve in individual bowls with the remaining popcorn as a garnish.

Creamy Biscuits

2 cups all-purpose flour 2 1/2 teaspoons sugar 2 teaspoons baking powder 3/4 teaspoon kosher salt 1 1/2 cups heavy cream (divided) Prep and preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8×8-inch pan. Preheat oven to 425°F. Mix the dry ingredients: In a medium bowl, whisk together dry ingredients until combined. Add the cream: Pour in all but 1/4 cup of the cream. Stir until the dough is shaggy, then add the remaining cream and stir to combine. Next knead the dough on a well-floured work surface for about 30 seconds, just until it all comes together. Shape dough into a rectangle, about 12 inches long and 4 inches wide. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan. Bake for 15 to 18 minutes, until golden.

Apple Cream Cheese Crumb Muffins-Week 2

2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup butter 1 cup white sugar 2 eggs 1 teaspoons vanilla 1 cup chopped apples Cream Cheese Center: 6 ounces cream cheese, softened ¼ cup sugar 1 egg yolk Crumb Topping: ⅓ cup light brown sugar, packed 1 teaspoon ground cinnamon ¼ cup butter, melted ⅔ cup all-purpose flour Preheat oven to 375 degrees. Line a 12 cup muffin pan with liners. In a medium sized bowl mix flour, baking powder, baking soda, and salt. Set aside. In a large bowl beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples and walnuts. Gradually add in the flour mixture and mix until combined. Add 1 tablespoon into the bottom of the muffin liners. To make the cream cheese mixture: Beat together cream cheese, sugar and egg yolk until smooth. Put about 1 tablespoon on top of the bottom of the dough in the liners. Top the cheesecake layer with the rest of the dough and fill to the top. To make the crumb topping: Add the brown sugar, cinnamon, and butter to a small bowl and mix. Add the flour until it starts to become crumbs. Top the muffins with the crumb mixture and lightly press into the top. Bake for 20 minutes or until toothpick inserted into the center comes clean and the tops are lightly brown. Let them sit for 5 minutes and then remove to a wire rack to cool.

Butternut Ziti Chicken-Week 3

2 tablespoons unsalted butter 1 lb chicken breast diced 1/2 Vidalia onion diced 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces 3 cloves garlic, thinly sliced 1 tablespoon roughly chopped fresh sage 1/4 teaspoon red pepper flakes Kosher salt 1 1/4 cups low-sodium chicken broth or water 1 bunch kale, stemmed and roughly chopped (about 8 cups) ½ lb box of pasta 3/4 cup grated parmesan or Pecorino Romano cheese Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the chicken, and squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, onion, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes. . Meanwhile boil pasta. Cook until the pasta are just tender, about 6 minutes. Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes Uncover and stir in pasta, 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

Mini Pumpkin Tarts-Week 4

1 (15ounce) can pumpkin 1 (14 ounce) can Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Pie Crust – One pie/tart or 8 mini 1 1/2 cups all-purpose flour 1/4 teaspoon fine salt 1 teaspoon granulated sugar 8 tablespoons cold unsalted butter (1 stick), cut into small pieces 4 to 5 tablespoons ice water Preheat oven to 425 degrees F. Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.) Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in tart recipe of your choice. Meanwhile whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Roll out crust according to size of your mini tart pan. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.

Quick Turkey Chili-5

1 tablespoon olive oil 2 tablespoons tomato paste 2 teaspoons chili powder 1 teaspoon ground cumin 1 green bell pepper, roughly chopped 1 red bell pepper, roughly chopped 5 scallions, sliced (white and green parts separated) Kosher salt 1 pound ground turkey 1/2 c jelly (I used mixed jelly) 1 28-ounce can diced fire-roasted tomatoes 3/4 cups low-sodium chicken broth 1 15 -ounce can white beans(cannelloni) Heat the oil in a large pot over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute. Add the bell pepper, scallion whites and 1 teaspoon salt. Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes. Stir in the jelly, tomatoes, chicken broth, beans into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in all but a few tablespoons of the scallion greens and season with salt.

Chili Cornbread Bowls for Chili

2 1⁄4 cups flour 1 1⁄4 cups cornmeal 4 teaspoons baking powder 3⁄4 teaspoon chili powder (optional) 1⁄2 teaspoon salt ¼ C sugar 2⁄3 cup butter 1 1⁄2 cups milk 2 1⁄4 cups flour (whole wheat works well) 1 1⁄4 cups cornmeal 4 teaspoons baking powder 3⁄4 teaspoon chili powder 1⁄2 teaspoon salt 2⁄3 cup butter 1 1⁄2 cups milk Preheat oven to 425F. Mix dry ingredients together. Cut in butter, then add milk to make a soft dough. Let sit 10 minutes.Meanwhile, turn 8 soufle bowls upside down or muffin tins and wrap foil onto the outside. Grease well. Divide dough into 8 equal pieces and shape each over a bowl. Bake for 20-30 minutes. Let cool for a few minutes to let the bowls harden. Lift bowls off with foil, turn right-side-up, and fill with chili.

Carmel Cake-week 6

3 medium – apple 1 medium – zucchini 2 teaspoon – cinnamon 1 teaspoon – sugar 1/3 cup – brown sugar 1/3 cup – sugar 1/2 cup – butter, unsalted 2/3 cup – Greek yogurt, plain 1 1/2 teaspoon – vanilla extract 3 large – egg 2 1/3 cup – flour 1 1/2 teaspoon – baking powder 1/2 teaspoon – salt Glaze 4 tablespoons of butter unsalted 1/2 cup – brown sugar 1 tablespoon – milk 1/2 teaspoon – vanilla extract Preheat oven to 350* F and pre-grease a 3 quart baking dish. In a small bowl, mix chopped apples, grated zucchini, cinnamon, and 1 teaspoon of sugar together. Set aside.

Winter 2017 Session 1

Too Good 2 b true Crumb Cake-Week 1

2 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon baking powder 1/2 cup non-fat dry milk 3/4 cup water 1 teaspoons vanilla 1/2 cup butter, softened 3 eggs Topping 1 1/3 C Packed Brown sugar 1 T ground cinnamon to taste 1 T vanilla extract 1 1/2 butter 4 1/2 C all purpose flour 1 T confectioner sugar for dusting Mix together the first four ingredients. In another bowl mix the water, vanilla, butter and eggs. Add to the dry ingredients and mix with a hand mixer for about 2 mins. Put into cake pan. Bake in the oven until the edges of the cake are light brown and the middle of the cake is slightly gooey, about 15 to 17 mins. While the cake is baking prepare the topping. Mix brown sugar, cinnamon, vanilla extract, butter and flour together until it forms medium crumbs. Remove cake from oven and press 3/4 of the crumb topping onto the top of the almost baked cakes. Place back into oven and bake for 10 to 12 mins more. Until topping is slightly brown and cake is cooked

Chicken Kale Soup

3 tablespoons olive oil 2 cups sweet Vidalia onion, peeled and diced small 1 cup celery, sliced thin (about 2 stalks) 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage) 4 garlic cloves, peeled and finely minced 64 ounces (8 cups) low-sodium chicken broth 3 to 4 cups shredded cooked chicken (use about 1 whole store bought rotisserie chicken to save time) two 15-ounce cans cannellini beans, drained and rinsed 1 tablespoon dried parsley 1 teaspoon dried oregano 1 teaspoons salt, or to taste 1 teaspoon black pepper, or to taste leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib) 1 cup zucchini, diced small (from about 1 medium zucchini) 1 tablespoon lemon juice, optional (brightens up the flavor) In a large stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes. Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through. Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.

Chai Apple Oatmeal Muffins-Week 3

1 3/4 cups whole wheat pastry flour or white whole wheat flour 1/2 cup old-fashioned oats, plus more for sprinkling on top 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon cardamom 1/4 teaspoon ginger 1/4 teaspoon cloves 1 cup unsweetened applesauce 3 tablespoons melted and cooled coconut oil (or olive oil or melted butter) 1/4 cup pure maple syrup 1 egg, at room temperature ¼ cup almond milk 1 teaspoon vanilla extract 1 medium SweeTango Apple, peeled, cored and finely chopped (about 1 cup chopped apple) For the glaze: 2 tablespoons powdered sugar 2 tablespoons low fat cream cheese 1/2 teaspoon vanilla extract 1-2 teaspoons unsweetened almond milk ¼ tsp vanilla extract Preheat oven to 350 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with muffin liners. If you line with muffin liners, make sure to spray the inside of the liners with nonstick cooking spray as these are lowfat muffins and will stick if the liners are not greased. In a large bowl, whisk together flour, oats, baking soda, salt and spices. Set aside. In a separate large bowl, add applesauce, oil, maple syrup, egg, almond milk and vanilla; mix until well combined. Add wet ingredients to dry ingredients and mix until just combined. Fold in the apple pieces. Divide batter evenly, filling each muffin cup about 3/4 of the way full. Sprinkle a few oats on top of each muffin to add a little beauty. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Transfer to a wire rack to cool for 5 minutes, then remove muffins and transfer to wire rack to cool completely. Once muffins are cooled, make the glaze by mixing together the powdered sugar, cream cheese, vanilla, almond milk and vanilla bean. If necessary, add in a little bit more milk, you want it to be glaze-like consistency. Drizzle evenly over warm muffins! Makes 12 muffins total.

Chickpea Burgers Baked with Yogurt Sauce (makes 4 burgers)-Week 5

2 tablespoons olive oil, divided 1 small onion, finely diced 1 carrot, peeled chunked 2 cloves garlic 1/2 cup fresh parsley 1 1/2 cups chickpeas, rinsed and drained 1/2 cup bread crumbs 1/2 teaspoon salt 1/4 teaspoon coriander 1/4 teaspoon cumin Preheat oven to 400 degrees. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add onion and sauté, stirring occasionally, for 5 minutes until soft and translucent. Remove from heat and place in a large bowl. In a food processor, blend carrot, garlic, parsley, and chickpeas until smooth. Add chickpea mixture to bowl with onions and mix to combine. Add bread crumbs, salt, coriander, and cumin, and mix until fully combined. Lightly grease a baking sheet. Form chickpea mixture into four patties about 3 inches across and 1/2-inch thick. Place on prepared baking sheet and use a pastry brush to brush patties with remaining 1 tablespoon olive oil. Bake 15 to 20 minutes, or until beginning to turn golden brown. Tahini sauce ½ cup low-fat plain yogurt 2 tablespoons tahini 1 tablespoon lemon juice ⅓ Cup chopped flat-leaf parsley ¼ teaspoon salt Mix all ingredients together, and add to burgers.

Italian Knot Cookies-Week 6

I6 eggs 3/4 c. oil 1 c. sugar 1/4 tsp. salt 1/2 oz. almond extract 4 c. flour 4 tsp. baking powder (sift with flour) Mix eggs, oil, salt, sugar and almond. Add 4 cups flour or more until dough is soft but doesn’t stick to your hands. (For every cup of flour, use a teaspoon baking powder.) Depending on size of eggs, it may take 5 1/2 or 6 cups flour. Roll into a long pencil shape. Shape pieces of dough about 2 inches apart into knot shape. Place on greased and floured cookie sheet. Bake for 10-12 minutes. Cookies should not brown on bottoms. Bake in 375 degree oven. GLAZE: 2 c. powdered sugar 1/2 tsp. salt 1/4 c. milk or enough to make it thin 1/2 tsp. anise extract Candy sprinkles Mix all ingredients for a glaze except sprinkles. Dip cookies by hand while still hot and sprinkle with the candy sprinkles. (Makes about 5 dozen.) Glaze and sprinkle about 4 at a time. Glaze dries quickly.

Winter Session II Recipes (2017)

Veggie Quiche

1 (9 inch) unbaked deep dish pie crust 1 tablespoon olive oil 1/2 cup sliced onion 1/2 cup chopped green bell pepper 1/2 cup mushrooms, sliced 1/2 cup chopped zucchini 1 large tomato, sliced 2 tablespoons all-purpose flour 2 teaspoons dried basil 3 eggs, beaten 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups shredded Colby-Monterey Jack cheese, divided Preheat oven to 400 degrees F (200 degrees C).Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside. Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.Whisk eggs, milk, salt, and pepper together in a small bowl. Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Red Velvet Pancakes with Cream Cheese Drizzle

1 (4 ounce) package cream cheese, softened 1 cup confectioners’ sugar, sifted 1 teaspoon vanilla extract 1 tablespoon milk, or as needed 1 1/2 cups all-purpose flour 2 tablespoons white sugar 2 teaspoons baking powder 1 tablespoon unsweetened cocoa powder 1 teaspoon salt 2 eggs 1/4 cup milk 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon distilled white vinegar 2 teaspoons red food coloring 1/4 cup melted butter Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside. Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.

Banana Bread Doughnuts and Honey Yogurt Glaze

1/3 cup oat flour 1/2 cup whole wheat flour 3/4 teaspoon baking powder 1/4 teaspoon salt 3/4 teaspoon ground cinnamon 2 medium bananas, mashed 1 large egg 1 medium apple, peeled and grated 1/2 teaspoon vanilla extract 1/2 cup non-fat Greek yogurt Preheat the oven to 350F. 2. In a bowl, combine the dry ingredients then stir in the bananas, egg, apple, and vanilla extract. Use a mixer to incorporate everything. . Lightly coat a doughnut pan with cooking spray or vegetable oil and ladle the batter in. Place in oven for 20-25 minutes, or until a toothpick comes out clean. Remove the doughnuts and let them cool on a wire rack. While cooling, mix together the yogurt and honey in a small bowl. Once completely cooled, dip the top of each doughnut into the yogurt mixture, making sure to coat the entire top. Sprinkle the chopped walnuts on top.

Italian Knot Cookies

3/4 Cup Melted butter 3/4 Cup Sugar 3 Eggs 1 tsp Vanilla 4 Cups Flour 6 tsp Baking powder 1 Pinch of salt 1/4 Cup Warm water Icing 2 Cups Powdered sugar 1/2 tsp Anise 1 Pinch of salt In a mixer, add melted butter, sugar, eggs, and vanilla. Mix the flour with the baking powder and salt. Change to dough hooks and add flour mixture. Add the warm water and mix until it forms a smooth dough. Make 11/2 inch balls with dough. Roll balls out to about 4 inch worms. Bring one end over the other, then underneath and through the middle, like a knot. Place on baking sheet, four rows of four. (16 cookies on each sheet). Bake in 350* oven for 13 – 15 min. Let cool before icing. To Ice: Mix all ingredients together in a bowl. Add a little water until desired consistency. Dip cookie upside down into icing, then turn over

Beignets

1cup water 1cup milk 1large egg 3cups all-purpose flour 2tablespoons baking powder 1teaspoon salt 2teaspoons sugar 1pinch nutmeg 4 -6cups vegetable oil (for frying) Confectioner sugar Combine the water, milk and egg in a large mixing bowl and mix well. Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth. Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF. Drop the batter by spoonful into the hot oil and fry, turning two or three times, until they are golden brown and puffy. Drain on paper towels and place in brown paper bag with confectioners’ sugar and shake to coat. Apple Compote 1/4 cup unsalted butter 1/2 cup pecans 3 Granny Smith apples – peeled, cored, and chopped 2 tablespoons white sugar Water 1 pinch salt 1 teaspoon vanilla extract Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar. Stir water and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add toasted pecans.

Spring Session I Recipes (2017)

Sweet Potato Stew with Chicken and Kale – Week 1

½ tablespoon olive oil 1 diced onion ½ cup diced celery ½ cup diced carrots ½ c of dice mushrooms 3 medium skinless, diced sweet potatoes ¼ cup Chicken Broth 2 quarts water 3 cups fully cooked, pulled roasted chicken 4 cups raw chopped kale 1 teaspoon coarse black pepper Pinch of salt to taste In a large pot, with oil on medium high heat, sauté onion, celery and carrots for 3 minutes. Add sweet potatoes, mushrooms and sauté for 3 minutes. Add Roasted Chicken Base and water, stirring until base dissolves. Bring to a boil. Let simmer for 10 minutes or until sweet potatoes are soft. Add chicken, kale and black pepper. Let simmer for 5 minutes.

Strawberry Turnouts – Week 2

Filling: 1 1/2 cups fresh strawberries, diced 1 teaspoon lemon juice 1/2 cup sugar 1/2 cup water, divided 2 tablespoons cornstarch Crust: 1 tablespoon sugar 1/2 teaspoon salt 1 1/2 cups flour 1/3 cup ice cold butter, cubed 3 tablespoons lard or coconut oil 1/4 cup ice cold water Icing: 2 tablespoons milk 2/3 cup powdered sugar 1 teaspoon vanilla extract pinch of salt 1. Combine strawberries, sugar, lemon juice, and 1/4 cup of water in a medium sauce pan and bring to a boil over medium high heat. Cook for 6 to 8 minutes or until berries have softened and broken down, stirring occasionally. Whisk cornstarch and 1/4 cup of water in a small bowl and add to the mix. Reduce heat to low and simmer until thickened. Remove from heat and cool. 2. Preheat oven to 350 degrees F (180 C) and line a tray with parchment. 3. Combine flour, sugar, and salt in a food processor or large bowl and mix well. Cut in butter and lard until mixture is fine and crumbly. Slowly add ice water and mix until a dough forms. 4. Roll out on lightly floured surface into a layer about 1/8 inch thick. Cut into 4- 5 inch squares (or any size and shape you would like.) Spread about 2 tablespoons of filling on one corner, leaving about 1/4 inch for sealing, and brush edge with water. Fold the opposite corner over filling and press down to seal. Poke holes with a knife to vent and place turnovers on prepared tray and bake for 12 – 16 minutes or until edges are golden brown. 5. Mix ingredients for icing and drizzle over turnovers when cooled then allow to dry before serving.

Cali Bitez – Week 3

1 head of cauliflower 2 large eggs 1 c. shredded mozzarella 1/4 c. shredded Parmesan 3 tbsp. finely chopped fresh basil 1 tbsp. garlic powder kosher salt Freshly ground black pepper 1/2 c. marinara 1/4 c. mini pepperoni Preheat oven to 400 degrees F. Grate cauliflower on the small side of box grater to form fine crumbs. Transfer to a large bowl. Add egg, 1/3 mozzarella, Parmesan, 2 tablespoons basil, and garlic powder and season with salt and pepper. Form into small patties (they will be wet) and place on a greased baking sheet. Bake until golden, 20 minutes. Top each cali patty with a thin layer of marinara, remaining mozz, and mini pepperoni and bake until cheese melts and pepperoni crisps, 5 to 7 minutes more. Garnish with remaining basil and serve. Marinara Sauce 1 onion diced 1 garlic minced 1 can crushed tomato (28 oz) ¼ cup extra-virgin olive oil Pinch crushed red pepper flakes 1 teaspoon kosher salt 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic and onions. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano (if using) and salt. Stir. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.

Choco Cad Cookies – Week 4

8 ounces (good quality) semisweet chocolate, chopped 2 large eggs 1 tsp vanilla extract 5 Tbsp butter, room temperature 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1 cups all-purpose flour 1/4 cup unsweetened baking cocoa 1 tsp baking powder 1/4 tsp salt 2 cups mini Cadbury eggs, roughly chopped 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silpat liners. 2. Melt the chocolate in your microwave or double boiler until smooth and melted (careful not to burn or overheat it!). Add butter and sugars to a medium-size bowl and cream together. Add eggs, beating after each addition. Add vanilla. Pour in the melted chocolate and beat until well combined, scraping down the bottom and sides of the bowl. 3. Mix dry ingredients together. Add to the chocolate batter and mix just until combined (don't over mix). 4. Roughly chop the Cadbury eggs. Add them to the batter (I like to reserve a handful to put on top of the cookies when they come out of the oven) and stir gently to combine. Spoon the dough into large 1 1/2 inch balls and place on cookie sheet. 5. Bake for about 10 minutes, or until the edges of the cookies are barely set. Don't be tempted to over-bake them– they may look a little doughy, but they'll harden as they cool. Remove from the oven and allow them to cool on the baking sheet for 5 minutes (this is when I gently add my extra Cadbury egg pieces). Then transfer to a cooling rack to cool completely.

Spring Vegetable Soup – Week 5

1 tablespoon vegetable oil 1/2 cup chopped onion 1 clove garlic, minced 1 medium potato, peeled and chopped 1/2 cup chopped broccoli 1/2 cup frozen corn 1/2 cup torn spinach1/2 cup chopped fresh mushrooms 1/2 cup chopped carrots 1/4 cup chopped cabbage 2 (32 fluid ounce) containers chicken broth 6 ounces egg noodles 1 cup canned white beans Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender. Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

Lemon Crumb Cake – Week 6

1 3/4 cups all-purpose flour 3/4 cup packed light-brown sugar 1 teaspoon coarse salt 6 ounces (3/4 cup) cold unsalted butter FOR THE CAKE 5 Meyer lemons, cut into paper-thin slices, ends discarded 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons coarse salt 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan 1 cup granulated sugar 3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons) 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream FOR THE GLAZE 1 cup confectioners' sugar 3 to 4 tablespoons Meyer lemon juice Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days). Make the cake: Cook lemon slices in a medium saucepan of simmering water for 1 minute. Drain, and repeat. Arrange lemon slices in a single layer on a parchment-lined baking sheet. Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream. Spoon 1/2 of the batter evenly into cake pan. Arrange 1/2 of the lemon slices in a single layer over the batter. Spread remaining batter evenly over the top. Cover with the remaining lemon slices in a single layer. Sprinkle the chilled streusel evenly over the batter. Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack. Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes.

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

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

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

Winter 2018 Session 3 Recipes

Cheesy Mexi Casserole-Week 1

Strawberry Upside down cake-Week 2

Valentine Meatloaf w/homemade ketchup topping-week 3

Homemade Ketchup

12 oz Tomato Paste 1 1/4 cup Water 1/2 cup Vinegar 1/2 cup Brown Sugar 1 tbsp Onion Powder 1 tbsp Garlic Powder 1 tsp Worcestershire Sauce 1 tsp Salt 1/4 tsp Allspice 1/8 tsp Ground Clove 1/8 tsp Cayenne Pepper Whisk all together and place in frig for at least 3 hours.

Chinese Cookies-week 4

Chicken Veggie Empanadas-week 5

Dough

3 cups flour 1 teaspoon salt 1 teaspoon black pepper 4 tablespoons butter 2 eggs 1/2 cup cold water 1 teaspoon vinegar For the Chicken Filling 2 tablespoons olive oil 1 medium onion (finely chopped) 1 medium green pepper (finely chopped) 3 cloves garlic (minced & crushed) 1 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon ground black pepper 1/4 teaspoon dried leaf oregano 2 pounds boneless, skinless chicken thighs 3 medium carrots (cut into 2″ rounds) 1 8-ounce can tomato sauce 1/4 cup orange juice 1/4 cup dry white wine 1/2 cup green salad olives Pasrty Directions Sift the flour, salt and pepper into a large bowl. Cut the butter into small pieces, add it to the flour mixture and combine with your hands. In a separate bowl, whisk together 1 whole egg and 1 egg white, water, vinegar and orange zest. Make a well in the flour mixture, add the water mixture and mix the wet and dry ingredients with a fork until it forms a soft dough. Turn the dough onto a lightly floured surface and knead it just until all flour is incorporated. Divide the dough in half and roll out to about 1/8″ thickness. Cut dough into four-inch rounds using a large biscuit cutter or a drinking glass with a large mouth. Repeat with other half of the dough. Chicken Directions In a large casserole or pot over medium heat, warm the oil until fragrant. Add the onion and green pepper and cook for about 3 minutes. Reduce the heat to low, stir in the garlic and dry spices, and sauté for about 2 more minutes or until the onion is translucent and tender. Add the remaining ingredients, cover and cook slowly until chicken is thoroughly cooked and carrots are tender. With a slotted spoon, remove the chicken and vegetables from the pot and set aside to cool. Continue cooking the liquid remaining in the pot until it is reduced to about one cup.Once cool, place the chicken mixture into the bowl of a food processor fitted with a metal blade. Pulse until the mixture is coarsely chopped. Add the reduced liquid and chill for a few hours or overnight Irish Apple Cake-Week 6 3 cups sifted all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 3 egg yolks 1 cup butter, softened 1 lemon, zest grated 1 3/4 cups applesauce (see recipe below) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking pan. Mix flour, sugar, and salt together in a bowl. Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed. Mix applesauce, cinnamon, and cloves together in a small bowl. Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough. Bake in the preheated oven until cake is browned, 40 to 45 minutes.

Homemade Applesauce

4 apples – peeled, cored and chopped 3/4 cup water 1/4 cup white sugar 1/2 teaspoon ground cinnamon In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Recipes Spring session II

Zughetti-Week 1

2 zucchinis, peeled 1 tablespoon olive oil 1/4 cup water salt and ground black pepper to taste Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

Turkey Meatballs

Servings: 18 small meatballs 1 pound ground turkey 1 large egg beaten 1/4 cup freshly shaved parmesan 1 clove garlic ½ onion diced 1 teaspoon fresh basil 1 teaspoon salt 1/2 teaspoon ground black pepper Preheat convection oven to 350 and bake for 15 minutes. (Oven time varies, so check after a few minutes.) Combine all meatball ingredients in large bowl. Use your hands to mix the ingredients. Use a 1.5 tablespoon cookie scoop to scoop 18 meatballs onto a rimmed cookie sheet. Bake on top rack for 15 minutes. Quick Sauce ½ onion diced 1 garlic clove diced 1 can of crushed tomato 1 can of paste 1 carrot peeled and whole Pinch of salt 1 tsp of oregano, basil and parsley crushed Saute onions in 1 tablespoon of oil till translucent, add garlic till fragrant. Add crushed tomato, paste, salt, carrot, parsley and oregano. Cook till heated thur. Add basil and remove carrot. Serve over Zuchetti and turkey balls.

Dulce Du Leche Crepes-Week 2

1 cup all-purpose flour 1½ cups milk 2 large eggs Pinch of salt 2 tablespoons of melted butter 2 tablespoons sugar 1 teaspoon vanilla extract 1 (13.4oz) can dulce de leche Non cooking spray or vegetable oil Combine all the ingredients, except the dulce de leche, in the jar of a blender and blend until smooth. You can also whisk everything together by hand. Cover the jar and let the batter sit for about 30 minutes or overnight in the fridge. Pre heat a 10-inch nonstick pan (or crepe pan) over medium heat. Spray with cooking spray or add a little vegetable oil and, once hot, add a ladle of batter. Immediately, pick up the pan and swirl to spread the batter into an even layer. Once the crepe has browned slightly on the bottom, carefully lift it using a spatula and flip. Cook the second side until golden and slide the crepe into a plate or cooling rack. Repeat with the remaining batter, adding more oil or cooking spray as needed. Place the crepes on your counter and spread the desired amount of dulce de leche down the center of each crepe. Fold each crepe twice and decorate with powdered sugar, whipped cream and/or fresh fruit, if desired. Sauce 1 cup whipping cream 1 cup (packed) dark brown sugar 1/2 cup sweetened condensed milk Combine whipping cream and brown sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.)

Millet Patties w/Turmeric sauce-week 3

Cook millet according to package directions until cooked through and fluffy. Place the onion, bell pepper, carrot, garlic and italian herbs in food processor and pulse and until vegetables are in tiny pieces. Heat 2 tsp of oil in a medium saucepan over medium heat and add the vegetables. Sauté for 3-4 minutes or until vegetables are soft. Place the millet, vegetables and egg in a bowl and throughly combine. Form patties, about 2 tablespoons each Once all the patties are made and resting on a plate, heat 1 tbsp or oil in a saute pan over medium heat and saute the patties for 5 minutes on each side or until golden. Repeat with remaining patties and add remainder oil if needed. Cool on a paper towel lined plate and serve. TURMERIC TAHINI DRESSING 1/2 cup tahini 2 tablespoons apple cider vinegar 2 tablespoons coconut aminos or tamari 1/2 teaspoon ground ginger (or 1 teaspoon fresh, grated ginger) 2 teaspoons turmeric 1 teaspoon maple syrup 2/3 – 3/4 cup water Blend all ingredients together in a blender or food processor till smooth. Start with 2/3cup of water and add more as needed (dressing will thicken in the fridge). Makes 1 1/2 cups.

Yammy Mini Cakes-week 4

1 3/4 cups whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 cup light brown sugar 1/4 cup granulated sugar 1/2 cup skim milk 1 (15-ounce) can yams (sweet potatoes), drained and mashed or 1 cup fresh yams, cooked and mashed 1 tablespoon grated orange rind 1/3 cup orange juice 1 large egg 1 large egg white 1/3 cup canola oil 1 teaspoon vanilla extract Preheat the oven to 400°F (205°C). In large bowl, combine together the flour, baking soda, powder, cinnamon, brown sugar and sugar, mixing well. In another bowl, combine together the milk, mashed yams, orange rind, orange juice, egg, egg white, oil and vanilla. Add the liquid ingredients to the dry ingredients, stirring just until moistened. Spoon the batter into muffin pans lined with a paper cup or coated with nonstick cooking spray. Bake for 20 to 25 minutes checking after 15 minutes as oven temperatures vary.

Chicken e Fagioli-week 5

2 tbsp. extra-virgin olive oil 1/2 lb. chicken breast 1 medium yellow onion, finely chopped 2 medium carrots, peeled and finely chopped 2 ribs celery, finely chopped 3 cloves garlic, minced 4 tomatoes diced kosher salt Freshly ground black pepper 2 15-oz. cans Great Northern Beans 1 32-oz. box chicken broth 2 sprigs rosemary, leaves finely chopped 1 1/2 c. ditalini pasta (or other small shape) Freshly grated Parmesan, for garnish Freshly chopped parsley, for garnish In a large, deep pot over medium heat, heat oil. Add chicken and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes. Add garlic, and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their liquid), diced tomatoes, chicken broth, and rosemary. Bring to a boil, then stir in ditalini. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary. Serve in bowls with Parmesan.

Banana chip Donuts-week 6

¾ cup maple syrup ¼ cup honey 2 ripe bananas, mashed 1 teaspoon cinnamon ¼ cup canola oil ¼ cup unsweetened applesauce 1 teaspoon pure vanilla extract 1 cup unsweetened soy milk 1 cup all-purpose flour 1 cup whole wheat pastry flour 2 teaspoons baking soda ½ teaspoon kosher salt 1/2 cup mini dark chocolate chips 1/2 cup powdered sugar Preheat oven to 350F. Spray with non-stick cooking spray. In a medium bowl, combine maple syrup, honey, mashed banana, cinnamon, canola oil, applesauce, vanilla extract, and soy milk. In a separate bowl, sift together both flours, baking soda, and salt. Add banana mixture to dry ingredients. Mix until just combined. Fold in mini chocolate chips. Spoon mixture into a large resealable bag and use kitchen scissors to cut off one of the bag edges. Pipe batter into donut pan, filling each about half way. Place in the oven and bake for approximately 12 minutes or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Around the World Summer-2018

Pad Thai-Monday-Asia

kosher salt 8 oz. pad thai noodles 2 tbsp. lime juice 2 tbsp. brown sugar 1 tbsp. soy sauce 1/4 tsp. cayenne pepper 2 tbsp. vegetable oil 1 bell pepper, thinly sliced 2 cloves garlic, minced 2 eggs, lightly whisked 1 lb. chicken Freshly ground black pepper 2 green onions, thinly sliced on a bias In a large pot of salted boiling water, cook noodles until tender, 7 to 10 minutes or until tender. Drain and set aside. In a small bowl, whisk together lime juice, brown sugar, soy sauce, and cayenne pepper. Set aside. In a large nonstick pan over medium-high heat, heat oil. Add bell pepper and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add the chicken and season with salt and pepper. Push the chicken and vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated. Top with green onions.

Vegetable spring rolls

Filling: 2 tablespoons oil 1 clove garlic, minced 10 dried black or shiitake mushrooms, soaked until softened and thinly sliced 2 medium carrots, julienned (about 1 cup) 1 cup bamboo shoots, julienned (fresh is preferred, but canned is fine too) 1 small napa cabbage, julienned (about 6 cups) 2 tablespoons light soy sauce ½ teaspoon salt or to taste white pepper, to taste ¼ teaspoon sugar 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water For wrapping: 1 package 8″ square spring roll wrappers (this recipe makes about 20 spring rolls) 1 tablespoon cornstarch, dissolved in 1 tablespoon boiling water for sealing the spring rolls Canola, peanut or vegetable oil, for frying For the dipping sauce: 2 teaspoons sugar 2 teaspoons hot water 1 teaspoon Worcestershire sauce 1 tablespoon soy sauce Stir in the soy sauce, salt, white pepper, and sugar. At this time, you have the option of adding ¼ cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid. Continue simmering the filling for another 3 minutes–until the napa cabbage is completely wilted–and stir in the cornstarch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all. Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further—at least one hour. It’s best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they’re tight, yet not overstuffed. It’s best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp. Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you’re making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it. In case you’re wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash “stains” the spring roll, so it’s best to use the cornstarch mixture. Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use. To fry the spring rolls, fill a small pot (which requires less oil) with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels. Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce.

Chicken Gyro-Tuesday-Greece

2 tablespoons olive oil 1 1/2 tablespoons ground cumin 1 tablespoon minced garlic 2 teaspoons dried marjoram 2 teaspoons ground dried rosemary 1 tablespoon dried oregano 1 tablespoon red wine vinegar salt and pepper to taste 2 lb. chicken, cut into 1/4 thick strips 1 (12 ounce) package pita breads, warmed Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours. Heat a large skillet over medium-high heat. Cook the chicken strips, a half pound at a time, until the chicken has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the chicken onto warmed pitas to serve.

Hummus

2 cups drained well-cooked or canned chickpeas, liquid reserved 1/4 cup extra-virgin olive oil, plus oil for drizzling 2 cloves garlic, peeled, or to taste Salt and freshly ground black pepper to taste 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish Juice of 1 lemon, plus more as needed Chopped fresh parsley leaves for garnish Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Tzatziki Sauce

1 (32 ounce) container plain low-fat yogurt 1/2 English cucumber with peel, grated 1 clove garlic, pressed 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 2 teaspoons grated lemon zest 3 tablespoons chopped fresh dill 1 tablespoon salt, or to taste Pepper to taste Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

HOMEMADE TORTILLA-Wednesday Mexico

4 cups all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 2 tablespoons lard or butter 1 1/2 cups water Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Cheese Quesadilla

4 (10-inch) flour tortillas Onion diced Bell pepper diced 1 cup grated cheese, sharp Cheddar or Mexican blend 4 tablespoons butter Sour cream, for garnish Salsa, for garnish Sautee onion and bell pepper Lay the tortillas flat on a cookie sheet. Sprinkle some of the cheese and add peppers and onions on 1 half of each tortilla. Try not to get it too close to the edge. Fold the tortillas in half over the cheese to make a half-moon. Warm a skillet over low heat and add 1 tablespoon of the butter. Add the tortilla to the skillet and cook until it is slightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, turn the tortilla over and cook the other side until brown and the cheese is all gooey. Use a spatula to transfer to individual plates or a large platter. Repeat with remaining butter and tortillas. Top them with the sour cream, and salsa.

Lomo Saltado-Thursday Peru

2 potatoes julienned olive oil as needed 1 pound beef tri tip, sliced 1/8 to 1/4 inch thick or chicken strips salt and pepper to taste 1 large onion, sliced into strips 3 large tomatoes, peeled, seeded, and sliced into strips 1/4 cup distilled white vinegar 1 dash soy sauce to taste 2 tablespoons chopped fresh parsley Cut and bake potatoes with olive oil and salt. While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat or chicken with salt and pepper to taste. Cook the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato cook until the tomato softens. Pour in the vinegar and soy sauce, add meat/chicken back in and add the French fries, cover, and cook until the meat/chciken is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

Rolls

1 cup warm water 1 tablespoon honey 1 tablespoon oil 1 tablespoon instant yeast 1 teaspoon salt 2-3 cups flour (see note) In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either). Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour). Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 degrees on a preheated pizza stone or on a lightly greased baking sheet for 4-5 minutes. Check to make sure bottom is browned.

Hamburger Steak with Sauce-Friday/USA

2 honey-wheat bread slices 1 pound ground round 1 large egg, lightly beaten 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon vegetable oil 1 (8-oz.) package sliced fresh mushrooms 1 medium-size sweet onion, halved and thinly sliced Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes. Use excess dripping to make a gravy.

Gravy

4 T butter ¾ C chopped onion 2 T Flour 1 c chicken broth 1 T half & half ½ t salt 1/8 t pepper Melt the butter in a medium sauce pan, add the onion and cook until it starts to brown. Stir in the flour and cook for about a minute. Add in broth and whisk to combine. Pour over meat/turkey

Buttermilk Biscuits

2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 dash salt 1 tablespoon white sugar 1/2 cup butter 3/4 cup buttermilk Preheat oven to 400 degrees F (200 degrees C). In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6×6 inch square, and cut into 12 even sections. Do not separate. Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

Around the World Summer-2018

Pad Thai-Monday-Asia

Vegetable spring rolls

Chicken Gyro-Tuesday-Greece

Hummus

Tzatziki Sauce

HOMEMADE TORTILLA-Wednesday Mexico

Cheese Quesadilla

Lomo Saltado-Thursday Peru

Rolls

Hamburger Steak with Sauce-Friday/USA

Gravy

Buttermilk Biscuits

Pasta Week – Summer 2018

Pasta Week

MONDAY – HOMEMADE GNOCCHI BOLOGNESE

2 potatoes 2 cups all-purpose flour 1 egg Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain mix with the sauce.

Sauce

1 tablespoon vegetable oil 3 tablespoons butter plus 1 tablespoon for tossing the pasta ½ cup chopped onion ⅔ cup chopped celery ⅔ cup chopped carrot ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef) Salt Black pepper, ground fresh from the mill 1 cup whole milk Whole nutmeg 1 cup dry white wine 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice 1 ¼ to 1 ½ pounds pasta Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about 1/8 teaspoon — of nutmeg, and stir. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a simmer, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

FRENCH BREAD

2 1/4 cups warm water 2 tablespoons sugar 1 tablespoon instant or active dry yeast 3/4 tablespoon salt (see note) 2 tablespoons olive oil, canola oil, vegetable oil or avocado oil 5 1/2 – 6 cups all-purpose flour or bread flour (see note) In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate). Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn’t leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl (or the center column if using a Bosch or other mixer with a center), add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms. RISING METHOD 1: Leave the dough in the mixer, cover with a lid or towel, and let the dough rest for 10 minutes. Stir it down by turning on the mixer for 10 seconds or so. Repeat the “rest and stir down” cycle five more times. RISING METHOD 2: Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen. Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle, 9X13-inches or thereabouts (doesn’t have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf). Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour. Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. With a very sharp knife or baker’s lame cut several gashes at an angle on the top of each loaf (see pictures above in the post for a visual). OPTIONAL: Place the baking sheet in the hot oven and immediately toss 3-4 ice cubes on the bottom of the oven (this gives a delicious, classic, French bread crispness to the crust). Close the oven door quickly. Bake for 25-30 minutes until golden and baked through. Remove from the oven and slather with melted butter (optional, but delicious). Repeat with the 2nd loaf (or if you have convection setting, the loaves can bake at the same time, just rotate the baking sheets halfway through baking). NOTES: As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be. Also, I often use half to 3/4 finely ground white whole wheat flour with good results – and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat) but the bread is a bit more dense with 100% whole wheat flour. If using part or all whole wheat flour, add a few minutes to the kneading time to help develop the gluten (adding a couple tablespoons of gluten flour can also help the whole wheat bread bake up light and fluffy). The original recipe called for 1 tablespoon salt; over the years I’ve decreased that amount just slightly. If you don’t have an electric mixer, this dough can be made by hand using a large bowl and a wooden spoon the good old-fashioned way!

TUESDAY – HOMEMADE PASTA

ALFREDO SAUCE

½ cup butter 1 pint heavy whipping cream (2 cups) 4 ounces cream cheese ½ teaspoon minced garlic 1 teaspoon garlic powder 1 teaspoon italian seasoning ¼ teaspoon salt ¼ teaspoon pepper 1 cup grated parmesan cheese In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta

BRUSCHETTA RECIPE

5 ripe tomatoes (about 1 1/2 lbs) 2 cloves garlic, minced (about 2 teaspoons) 1 Tbsp extra virgin olive oil 1 teaspoon balsamic vinegar 6-8 fresh basil leaves, thinly sliced* or chopped 1 teaspoon kosher salt, more or less to taste 1/2 teaspoon freshly ground black pepper, more or less to taste 1 baguette French bread or similar Italian bread 1/4 cup (60 ml) olive oil *To thinly slice basil leaves, stack the leaves on top of each other and roll up like a cigar. Then make thin slices from one end of the basil cigar to the other. Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel). Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds. Preheat oven to 450°F (230°C) with a rack in the top slot of the oven. Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect. Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges. If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil. Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.

WEDNESDAY -LASAGNA

HOMEMADE PASTA

3 large eggs, beaten to blend 2 cups all-purpose flour 1 tablespoon olive oil 1 teaspoon kosher salt Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Or put it in the food processor. Cover dough with plastic wrap and let rest at least 30 minutes. Cut and roll as desired. 9 lasagna noodles 1-1/4 pounds Mild Italian sausage 3/4 pound ground beef 1 medium onion, diced 3 garlic cloves, minced 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes 2 cans (6 ounces each) tomato paste 2/3 cup water 2 to 3 tablespoons sugar 3 tablespoons plus 1/4 cup minced fresh parsley, divided 2 teaspoons dried basil 3/4 teaspoon fennel seed 3/4 teaspoon salt, divided 1/4 teaspoon coarsely ground pepper 1 large egg, lightly beaten 1 carton (15 ounces) ricotta cheese 4 cups shredded part-skim mozzarella cheese 3/4 cup grated Parmesan cheese In a frying pan cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain. Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt. Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13×9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full). Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

THURSDAY – HOMEMADE PASTA

PUTTANESCA

1/4 cup extra-virgin olive oil 4 large garlic cloves, finely chopped 1 28.2-ounce can peeled tomatoes in puree with basil 1/2 cup Kalamata olives, halved, pitted 1 1/2 tablespoons drained capers 1 teaspoon dried oregano 1/2 teaspoon dried crushed red pepper 3/4 pound spaghetti 2 tablespoons chopped fresh Italian parsley Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

HOMEMADE BREADSTICKS

1½ cups warm water 1 packet active dry yeast 2 Tablespoons sugar 3½ cups all-purpose flour, add more or less as needed 2 Tablespoons unsalted butter, melted 1 Tablespoon salt Butter topping ½ cup butter 2 teaspoons garlic powder 1 teaspoon salt Preheat your oven to 400 degrees F. In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes to activate yeast. Add flour, salt and melted butter to yeast mixture. Mix with paddle attachment of stand mixer or wooden spoon until fully combined. Knead dough for a few minutes just until dough is smooth in consistency. Do not overknead! Spray a cookie sheet with cooking spray. Pull off pieces of dough and roll out into strips. Cover the dough with a light towel and let sit in a warm place for 45 minutes to an hour to allow dough to rest and rise. Once oven has preheated, place the cookie sheet in oven and bake breadsticks for 6-7 minutes. While breadsticks are cooking, microwave ½ cup butter, 2 teaspoons garlic powder and 1 teaspoon salt. After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for 5-8 more minutes. After removing breadsticks from oven, immediately brush the other half of the butter on the sticks. Allow to cool for a few minutes before eating.

CHOCOLATE PASTA-Friday

1 Cup Flour ½ Cup Coco Powder 7 Large Egg Yolks 1 Large Egg 1 ½ Teaspoon Olive Oli 1 Tablespoon Milk Directions Mix all ingredients in food processor until it forms a ball. Knead the dough 15 minutes. Let rest covered or in plastic wrap for 20 minutes. Roll dough out and feed through pasta press. If you do not have a press you can cut dough into long thin strips. Boil for 4-6 minutes until tender.

Mascarpone Sauce

1 Cup Sugar 1 Vanilla Bean ½ Cup Heavy cream 1 Cup Cream Cheese 1 Pint Mascarpone Cheese Directions In a sauce pan mix sugar, vanilla bean and heavy cream simmer until sugar is fully melted. On low add cream cheese and mascarpone cheese until melted and bubbly. Simmer for 4 minutes. Remove vanilla bean and scoop out the center add back into pan.

Baking Recipes 2

Baking Week 1

Lemon blueberry Pound Cake-Monday

1/3 cup butter, softened 4 ounces cream cheese, softened 2 cups sugar 3 large eggs 1 large egg white 1 tablespoon grated lemon peel 2 teaspoons vanilla extract 2 cups fresh or frozen unsweetened blueberries 3 cups all-purpose flour, divided 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup (8 ounces) lemon yogurt GLAZE: 1-1/4 cups confectioners’ sugar 2 tablespoons lemon juice Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.

Lemon Bars

Ingredients cookie bottom: 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla Lemon top: 1 1/2 cups white sugar 1/4 cup all-purpose flour 2 lemons, juiced 4 eggs Directions cookie bottom: Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. Lemon top: In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Apple Pie -Tuesday

Crust: 2 cups all purpose flour ½ teaspoon of salt 1 table poon of sugar 1 and a ½ sticks of butter or 12 tablespoons ½ cup of ice water Filling: 8 cups sliced apples (about 6 large apples, approx 2 lbs, cut ¼” thick) ½ cup (115g) packed brown sugar ¼ cup (30g) all-purpose flour 1 tsp ground cinnamon Preheat oven to 425F and start by preparing the crust. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Do 2x for top and bottom crust. Roll each part out in between 2 sheets of wax paper to about 11″ in diameter. Fit one onto pie plate. Set aside. Toss the apples, brown sugar, cinnamon and flour together. Pour into pie plate. Cut some shapes out of top pastry piece (if desired) and place over pie. Press and crimp the edges together. Cut some slits if needed. Bake at 425F for 15 minutes, then reduce oven temperature to 375F and bake for another 30 minutes or until crust is golden brown and filling starts to bubble. Let cool for 2 hours before serving. Marshmallow Bars 3 tablespoons butter 1 teaspoon vanilla extract 4 cups miniature marshmallows 4 cups crisp rice cereal 2 cups oreos crushed Coat a 9 x 13 inch pan with spray oil or margarine. In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal and crushed oreos when the marshmallows have melted; stir until cereal and oreos are coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan. Let set for 2 to 3 hours. Cut into squares.

Red Velvet Cupcakes with Cream Cheese Frosting-Wednesday

1 1/2 cups of sugar 1/2 cup (1 stick) of butter, room temperature 2 eggs, room temperature 2 1/3 cups of cake flour 2 tablespoons of Dutch-processed cocoa powder 1 teaspoon of baking soda 1 teaspoon of baking powder 1/2 teaspoon of salt 1 cup of buttermilk* 1 1/2 tablespoons of red food coloring 1 teaspoon of vanilla extract 1 teaspoon of distilled white vinegar Frosting ingredients 1/2 cup of butter (1 stick), room temperature 8 oz of Philly cream cheese (1 package), room temperature 2 – 3 cups of powdered sugar 1 teaspoon of vanilla extract *You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes. The cupcakes Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy. Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring. Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients. Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking. Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. The Frosting Beat the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

Chai Latte Cupcake w/ Espresso Fudge Frosting-Wednesday

Cupcake: 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves 1/8 teaspoon pepper 1/2 cup butter, softened 1 cup sugar 1 egg 1/2 teaspoon vanilla extract 1-1/2 cups cake flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup 2% milk Frosting: 1 1/2 tsp. instant espresso powder 2 tsp. vanilla extract 3 sticks unsalted butter, at room temperature 2 1/2 c. powdered sugar, sifted Fudge for drizzle DIRECTIONS: In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine espresso powder and vanilla extract and stir with a fork until espresso is dissolved. In the bowl of a stand mixer, beat butter until smooth. Scrape down sides of bowl and add sugar, no more than 1 cup at a time, beating first on low and increasing mixer speed to high. Scrape down sides of bowl and continue adding sugar and mixing until frosting is smooth. Add espresso mixture and continue to beat until frosting looks light and fluffy, 1 to 2 minutes more. Top With Fudge.

Vanilla Bean Cupcakes with Buttercream Frosting

Cupcakes: 3 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 3/4 cups sugar 2 large eggs 1 vanilla bean 2 teaspoons vanilla extract 1 1/2 cups whole milk Frosting: 1 cup (2 sticks) unsalted butter, softened 1 vanilla bean 1 1/2 teaspoons vanilla extract 2 Tablespoons heavy cream 3 cups confectioners’ sugar, sifted Sprinkles, for decorating (optional) Cupcakes: Preheat the oven to 350°F. Line cupcake tins with wrappers. In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time then add the scraped vanilla bean seeds and vanilla extract and beat until combined. Alternately add the flour mixture and milk, beginning and ending with the dry ingredients, and beat just until the batter is combined. Fill each cupcake cup 2/3 full with batter then bake the cupcakes for 15 to 18 minutes until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting. Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners’ sugar and b eat until combined, then add the heavy cream and remaining confectioners’ sugar and continue beating until the frosting is thick and creamy. (See Notes.) Once the cupcakes have cooled completely, top them with the frosting and sprinkles (optional) and serve. NOTES: Beating the frosting in between each addition of the confectioners’ sugar lightens the color of the frosting and will make it more white in color (rather than yellow). If the frosting is too thin, add additional sifted confectioners’ sugar 1/4 cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency. If you prefer a very generous amount of frosting that can be piped into tall swirls atop the cupcakes, double the frosting recipe and refrigerate it for 20 minutes before transferring it to a piping bag and decorating the cupcakes.

Chocolate Cupcakes

4 tablespoons unsalted butter 1/4 cup vegetable oil 1/2 cup water 1 cup all-purpose flour 1 cup granulated sugar 1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process) 3/4 teaspoon baking soda 1/8 teaspoon salt 1 large egg 1/4 cup buttermilk 1 teaspoon pure vanilla extract Frosting: 1 cup (2 sticks) unsalted butter, softened 1 vanilla bean 1 1/2 teaspoons vanilla extract 2 Tablespoons heavy cream 3 cups confectioners’ sugar, sifted Sprinkles, for decorating (optional) Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners. In a medium saucepan, melt the butter with the vegetable oil and water over low heat. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners’ sugar and beat until combined, then add the heavy cream and remaining confectioners’ sugar and continue beating until the frosting is thick and creamy. (See Notes.) Once the cupcakes have cooled completely, top them with the frosting and sprinkles (optional) and serve. NOTES: Beating the frosting in between each addition of the confectioners’ sugar lightens the color of the frosting and will make it more white in color (rather than yellow). If the frosting is too thin, add additional sifted confectioners’ sugar 1/4 cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency. If you prefer a very generous amount of frosting that can be piped into tall swirls atop the cupcakes, double the frosting recipe and refrigerate it for 20 minutes before transferring it to a piping bag and decorating the cupcakes.

Crunchy Chocolate chip Cookies-Thursday

2 1/4 cups all-purpose flour 1 1/4 teaspoons kosher salt 1 teaspoon baking soda 1 cup unsalted butter, very soft 1 cup white sugar 1/2 cup light brown sugar 1 large egg 2 tablespoons milk 1 1/4 teaspoons vanilla extract 2 cups semisweet chocolate chips Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation. Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips. Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper. Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

Chocolate Chip Oatmeal Cookies

1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup semisweet chocolate chips Directions Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cake Decorating

Vanilla Buttercream-Friday

1 cup (2 sticks) unsalted butter, softened 1 vanilla bean (can add another half teaspoon of extract if no vanilla bean) 1 1/2 teaspoons vanilla extract 2 Tablespoons heavy cream 3 cups confectioners’ sugar, sifted

Baking Recipes 3

Baking Week 3

LEMON BUTTER COOKIES-Monday

2 1/4 cups all-purpose flour 1 1/4 tsp. baking powder 3/4 tsp. kosher salt 10 tbsp. unsalted butter, room temperature 1 (8-oz.) block cream cheese, softened 1 1/4 cups granulated sugar 2 large eggs 2 tsp. finely grated lemon zest 1/4 cups fresh lemon juice 1 tsp. pure vanilla extract 10 drops yellow food coloring 3/4 cups powdered sugar In a medium bowl, whisk flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes. Transfer to a cooling rack and let cool completely.

Homemade Whipped Cream

1 cup cold heavy whipping cream 2 tablespoons sugar, honey, or maple syrup 1/2 teaspoon vanilla or other flavorings or liquors Place mixer bowl and whisk in freezer for at least 20 minutes to chill. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not over beat.

HOMEMADE TWINKIES

1/2 cup cake flour 1/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons milk, preferably whole 4 tablespoons unsalted butter 1/2 teaspoon vanilla extract 5 large eggs, at room temperature 3/4 cup (12 tablespoons) granulated sugar 1/4 teaspoon cream of tarter 1. Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower-middle position. 2. To make your shiny, single-use Twinkie molds, start with a piece of aluminum foil, preferably heavy-duty, that’s approximately 14 inches long. It should be just a little longer than it is wide. Fold the foil in half lengthwise, then fold it in half again to create a rectangle that’s about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles. 3. Place 1 sheet of folded foil on your work surface, with the long side facing you. Place a standard-size plastic or glass spice jar on its side in the center of the foil, the jar’s long side also facing you. Bring the long sides of the foil up around the jar. The foil won’t reach all the way around, and that’s okay. Fold the foil in around both top and bottom ends of the spice jar, nice and tight. You’ll end up with a sort of trough situation. (Cookbook author Todd Wilbur has a video of the process here; if you’re impatient, fast forward to 1:10, where the action starts.) Repeat until you have 12 foil Twinkie molds. Spritz the molds with an obscenely generous amount of nonstick spray or use your fingertips to coat the molds with vegetable oil. Place the Twinkie molds on a baking sheet or in a roasting pan. 4. Whisk the flours, baking powder, and salt together in a bowl. 5. Heat the milk and butter in a small saucepan over low heat until the butter melts. Remove from the heat add the vanilla. Cover to keep warm. 6. Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or, if using a hand mixer or whisk, a large mixing bowl) and reserving the yolks in another bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft, moist peaks. 7. Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl—there’s no need to clean the bowl (or, if using a hand mixer or whisk, simply place the egg yolks in a separate large bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix. 8. Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds (or, if using a hand mixer or whisk, until blended but not thoroughly combined). Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes. 9. Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds. 10. Just before filling, remove each cake from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake, just like in the bottom of real Twinkies. Wiggle the tip of the chopstick around quite a lot to make room for the filling. (Again, you can see this in action here, beginning at minute 3.) 11. Transfer the frosting to a pastry bag fit with a small tip about 1/4 inch across. Pipe the frosting into the holes you created in the bottom of the cakes. As you fill each cake, hold it in your palm and gently exert pressure on it so you can feel the cake expand, taking care not to overfill the cake, which would make it crack. 12. Unlike real Twinkies, these won’t last indefinitely. They’re best served still slightly warm.

Homemade Mallomar Bars-Tuesday

Notes: Avoid overwhipping the marshmallow or it will cool down and begin to set before you pour it into the pan, making it difficult to make smooth. Use a hot wet knife to cut the bars. For the Base: 10 ounces crushed graham cracker crumbs 1 1/2 sticks (6 ounces) unsalted butter, melted For the Marshmallow Layer: 4 teaspoons gelatin 1/2 cup water, divided 1/2 cup light corn syrup, divided 1 cup plus 2 tablespoons (about 9 ounces) granulated sugar 1 teaspoon pure vanilla extract For the Chocolate Topping: 4 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream In large bowl, stir graham crumbs and butter until crumbs are evenly moistened. Press firmly into bottom of 9- by 13-inch pan; set aside. Place 1/4 cup water in small bowl and sprinkle gelatin over top. Let sit at least 5 minutes to soften. Place 1/4 cup corn syrup in standing mixer bowl. Stir remaining 1/4 cup corn syrup, remaining 1/4 cup water, and sugar in medium saucepan over medium-high heat until dissolved. Continue to cook, without stirring, until mixture registers 240°F on an instant read thermometer. Immediately pour hot syrup into mixer bowl and add softened gelatin and vanilla. Turn mixer to medium speed and beat until combined, about 1 minute. Increase speed to medium high and beat until light and fluffy, about 8 minutes. Pour marshmallow over graham cracker base and smooth top with offset spatula. Chill until set, about 30 minutes. Place chocolate in medium bowl. In small saucepan, heat cream until simmering and pour over chocolate and whisk until melted and smooth. Pour over marshmallow and chill until chocolate is set, about 15 minutes. Cut 4 rows vertically and 6 horizontally, to create 24 squares.

HOMEMADE FUNFETTI COOKIES-

2 sticks softened butter 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1 teaspoon almond extract 1 large egg 2 1/2 cups all purpose flour 1/4 cup cornstarch 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup rainbow sprinkles (the long thin sprinkles) 2 tablespoons rainbow perils (tiny balls sprinkles) Preheat the oven to 375ºF. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside. Using a mixer, cream the butter and sugar together for about 2 minutes, until light and fluffy. Add the vanilla extract, almond extract, and egg. Beat until well combined. In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Gently mix in the sprinkles, don’t over mix or the sprinkles will change the dough’s color. Using a cookie scoop, scoop dough onto cookie sheets, about 1 1/2 inches apart, about 8 cookies per baking sheet. Bake for about 10-14 minutes. or until the cookies are light golden brown around the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Remove cookies from oven and let sit on baking sheet for 2 minutes. Transfer to a cooling rack and cool completely.

Cream Puffs-Wednesday

2 (3.5 ounce) packages instant vanilla pudding mix 2 cups heavy cream 1 cup milk 1/2 cup butter 1 cup water 1/4 teaspoon salt 1 cup all-purpose flour 4 eggs Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set. Preheat oven to 425 degrees F (220 degrees C). In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Strawberry Glaze 1 ½-2 cups powdered sugar ¼ cup very finely chopped or mashed fresh strawberries 1 tablespoon milk For the glaze, combine 1 1/2 cups of powdered sugar, strawberries and milk in a medium-size bowl. Stir well until all powdered sugar is incorporated. Add more powdered sugar till mixture is a thick, dip-able glaze. Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set.

Baked Cake Donuts

2 cups all-purpose flour 3⁄4 cup sugar 2 teaspoons baking powder 1⁄4 teaspoon ground nutmeg 1⁄2 teaspoon salt 3⁄4 cup buttermilk 2 eggs, beaten 2 tablespoons butter, melted Preheat oven to 425 degrees and grease a 12 hole donut pan. In a large mixing bowl stir together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter, stir until just combined. Divide batter between prepared donut pan. Bake until toothpick comes out clean, 7 to 9 minutes. Let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack.

Red Velvet Cupcakes with Cream Cheese Frosting-Thursday

Vanilla Bean Cupcakes with Buttercream Frosting

Cupcakes: 3 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 3/4 cups sugar 2 large eggs 1 vanilla bean 2 teaspoons vanilla extract 1 1/2 cups whole milk Frosting: 1 cup (2 sticks) unsalted butter, softened 1 vanilla bean 1 1/2 teaspoons vanilla extract 2 Tablespoons heavy cream 3 cups confectioners’ sugar, sifted Sprinkles, for decorating (optional) Cupcakes: Preheat the oven to 350°F. Line cupcake tins with wrappers. In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time then add the scraped vanilla bean seeds and vanilla extract and beat until combined. Alternately add the flour mixture and milk, beginning and ending with the dry ingredients, and beat just until the batter is combined. Fill each cupcake cup 2/3 full with batter then bake the cupcakes for 15 to 18 minutes until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting. Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners’ sugar and b eat until combined, then add the heavy cream and remaining confectioners’ sugar and continue beating until the frosting is thick and creamy. (See Notes.) Once the cupcakes have cooled completely, top them with the frosting and sprinkles (optional) and serve. NOTES: Beating the frosting in between each addition of the confectioners’ sugar lightens the color of the frosting and will make it more white in color (rather than yellow). If the frosting is too thin, add additional sifted confectioners’ sugar 1/4 cup at a time, or if it’s too thick, add additional heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency. If you prefer a very generous amount of frosting that can be piped into tall swirls atop the cupcakes, double the frosting recipe and refrigerate it for 20 minutes before transferring it to a piping bag and decorating the cupcakes.

Chocolate Cupcakes

Cake Decorating

Vanilla Buttercream-Friday

Farm 2 Table

Homemade Fig Newton-Monday

xxa1lb dried figs or 2 lbs fresh figs 1cup sugar 1cup water (1 c. for dried figs, 1/2 c. for fresh) 1⁄2cup butter, room temp 1cup sugar 1large egg 1tablespoon cream or 1 tablespoon milk 1⁄2teaspoon vanilla 1⁄2teaspoon salt 1teaspoon baking powder 1 3⁄4cups flour Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until well blended. Add dry ingredients. Mix well and refrigerate for 1 hour. Place 1/2 on well floured dough cloth; knead about 6 times. Roll out to 1/4″ thick. Line 13 x 9″ glass baking dish; cover with figs. Roll remaining dough, cover figs. Cook at 350° for 30 minutes. Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.

Chicken En Croute

8oz buffalo mozzarella, chopped 12 fresh basil leaves, shredded 20 sun-blush tomatoes, chopped 4 x chicken breasts 4 pieces puff pastry, 6in square, ⅛in thick 1 egg, beaten Preheat the oven to 400F. Mix the mozzarella, basil and sun-blush tomatoes together in a bowl. Cut a pocket in each of the chicken breasts and stuff with the mozzarella mixture. Place a stuffed chicken breast into the middle of each square of puff pastry and roll up into parcels. Brush each parcel with the beaten egg and bake in the oven for 25-30 minutes, or until risen and golden-brown.

Asparagus Quiche-Tuesday

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces 10 slices bacon 2 (8 inch) unbaked pie shells 1 egg white, lightly beaten 4 eggs 1 1/2 cups half-and-half cream 1/4 teaspoon ground nutmeg salt and pepper to taste 2 cups shredded Swiss cheese Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Avocado Ice Cream

3 medium ripe avocados 3/4 cup granulated sugar 1 cup sour cream 1/2 cup heavy cream 1 tablespoon freshly squeezed lime juice Pinch of salt Slice open the avocados, remove the pits, and scoop out the flesh. Put the avocados in a blender of food processor. Add the sugar, sour cream, heavy cream, lime juice, and salt. Blend until smooth. Freeze in your ice cream maker according to manufacturer’s instructions. If you like soft ice cream, go ahead and eat. If you like firmer ice cream, store in the freezer for a couple of hours before serving.

Zucchini Bread-Wednesday

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Tomato and Basil Flatbread

1 flat bread 3 pieces fresh mozzarella cheese sliced to ⅓- 1/2 inch thickness 1 tomato sliced as thin as possible 5-6 leaves basil 3 cloves garlic pressed; or 1 tsp dry garlic powder 1.5 Tbsp Olive oil 1.5 Tbsp Balsamic Vinegar Salt & Pepper to taste Press fresh garlic and mix with oil. Brush the flatbread with oil & garlic with half the mixture. Place in preheated to 350F oven for 5 minutes to crisp up. Remove from oven and place 3 slices of cheese on top of the flatbread, sprinkle with salt & pepper, then place thinly sliced tomatoes on top and repeat with a sprinkling of salt & pepper. Place back in the oven for another 5 minutes, plus extra 2-3 minutes on broil. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven immediately. Meanwhile mix the remaining oil & garlic with the balsamic vinegar, stirring until a smooth emulsion forms. Chop the basil leaves. Once flatbread pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve and enjoy!

HOMEMADE TORTILLA-Thursday

Perfect Pie Crust Recipe-Thursdsay

2 1/2 cups all-purpose flour, plus extra for rolling 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes 1 teaspoon salt 1 teaspoon sugar 6 to 8 Tbsp ice water Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas. Slowly add ice water: Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. press pie dough to see if it holds together You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough. Make two dough disks: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound. Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust! Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days. Remove dough from refrigerator and let sit for a few minutes: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Fruit Tart

1/2 cup confectioner’s sugar 1 1/2 cups all purpose flour 1 1/2 sticks softened and sliced unsalted butter 1 (8 oz) package softened cream cheese 1/2 cup plus 1/4 cup granulated sugar 1 teaspoon vanilla extract Fresh for topping: strawberries, kiwi slices, blueberries, raspberries fruit 1 (6 oz) can thawed frozen limeade concentrate 1 tablespoon cornstarch 1 tablespoon fresh lime juice Garnish whipped cream add honey drizzle to top as well Preheat the oven to 350 °F. For the crust: In a food processor, combine the confectioner’s sugar, flour and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool. For the filling and topping: Beat the cream cheese, sugar and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart. For the glaze: Combine the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze. Drizzle honey on top Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

Chocolate Chip Oat Bars (Nut-Free)-Friday

2 cups old-fashioned oats 1/2 cup white whole wheat flour or regular whole wheat flour 1/4 cup mini chocolate chips 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 eggs 1/2 cup unsweetened applesauce 1/4 cup honey 1 teaspoon vanilla Instructions Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper. Leave enough extra to drape the edges over slightly so you can lift the bars out when they’re done. Or you can spray or grease the pan generously instead. Mix dry ingredients (oats through cinnamon) in a medium bowl. In another bowl, combine eggs, applesauce, honey, and vanilla and mix well. Add wet to dry ingredients and stir until combined. Pour batter into baking pan and bake for 25 minutes or until lightly browned around edges and set in the middle. If baked in parchment, gently lift bars out of pan and set on cooling rack. When cool, slice into squares.

Banana Pudding Pie

4 tablespoons all-purpose flour 1 1/2 cups sugar pinch salt 3 large eggs separated (you’ll need whites later for meringue) 3 cups milk 1 teaspoon vanilla extract 1 box vanilla wafers approximately 45 wafers 5-6 bananas 3 egg whites reserved from above 1/8 teaspoon cream of tartar 1/4 cup sugar 1 teaspoon vanilla extract Preheat oven to 325º F. Combine flour, sugar and salt in a large, heavy saucepan. Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla. To layer your banana pudding, begin by placing vanilla wafers on the bottom of a 13×9 baking dish, glass bowl, or another 3-quart container. Slice bananas and place on top of wafers. Pour one-third of custard over wafers and bananas. Repeat layering process two more times until all wafers, bananas, and custard have been used. Ending with a final layer of wafers for decorative purposes. For the Meringue: Whip egg whites with an electric mixer set at high speed. Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time. Continue whipping until sugar is well-dissolved. Add vanilla once stiff peaks have formed and whip until well-combined. Spread meringue over banana pudding, making sure to spread to the edges of the dish. Bake for about 25 minutes until lightly the meringue is lightly browned.

Kids 2018 Fall Session 1 Recipes

Apple Pie Turnovers-week 1

Dough 2 cups flour (measure carefully, do not pack!) 1/2 cup unsalted butter (4 oz) 1 tbsp sugar 1 tsp salt 6 tbsp ice water Wrap dough and let rest for 1 hour 4 apples, peeled and diced into pieces no larger than 1/2″ (tart apple like Gala, Fuji, or Granny Smith). 2/3 cup light brown sugar tightly packed 2 Tablespoons butter 2 teaspoons cornstarch 1/2 teaspoon cinnamon 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1 large egg + 1 teaspoon water for egg wash 2 Tablespoons coarse sugar for sprinkling, optional Vanilla Glaze 1 cup powdered sugar (125g) 2-4 teaspoons milk 1/4 teaspoon vanilla extract Preheat oven to 400F (205C). Break your chilled pie dough into two pieces that are roughly the same size. Transfer to a lightly floured surface and roll one piece into a rectangle about 1/8″ thick. Using a pizza cutter (or a knife and a straight-edge, such as a clean ruler), neatly cut dough into 4.5″ squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers). Place squares on a parchment paper lined cookie sheet and return to the refrigerator. Prepare your apple filling by combining your apples, brown sugar, and butter in a medium-sized saucepan over medium-low heat. Stir frequently until butter is melted, then add cornstarch, cinnamon, vanilla extract, and salt. Increase heat to medium and bring to a simmer and simmer for 5 minutes, stirring occasionally. Remove from heat and allow mixture to cool (at least 15-20 minutes) before proceeding. Prepare egg wash by combining egg and teaspoon of water in a small dish and stir/scramble well. Lightly brush the insides of your pastry squares with egg wash. Portion about 2-3 Tablespoons of apple pie filling into the center of each square. Gently fold over one corner to the other to envelope the apple filling. Use the tines of a fork to press and seal the turnovers. Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired. Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown. Allow to cool before drizzling with glaze. Vanilla Glaze Whisk together powdered sugar, 2 teaspoons of milk, and vanilla extract in a small bowl. If mixture is too stiff to drizzle, add more milk, another teaspoon at a time, until a fluid consistency is reached. Drizzle over slightly cooled turnovers. Enjoy while still warm or allow glaze to harden before enjoying.

Veggie Soup Bowl-Week 2

2 tablespoons olive oil 3 yellow onions, chopped 3 cloves garlic, finely chopped 1 stalk celery, chopped 5 cups tomato juice 1 1/2 pounds small white potatoes, halved 1 cup dry white wine 4 sprigs thyme 2 carrots, peeled and cut into 1/2-inch pieces 1 small bulb fennel, cored and chopped 16 ounces canned whole tomatoes, peeled, seeded, and coarsely chopped, juice reserved 1 (4-ounce) Parmigiano-Reggiano rind 1 small head escarole, very thinly sliced 1/4 cup roughly chopped flat-leaf parsley Salt and freshly ground black pepper 1. Heat olive oil in a large heavy stockpot over medium heat. Add onion, garlic, and celery. Cook until light brown, stirring occasionally, about 10 minutes. 2. Add tomato juice, 5 cups water, potatoes, and wine. Bring to a boil. Reduce heat to simmer, and cook 5 minutes. Add thyme, celeriac, carrots, fennel, chopped tomatoes, reserved juice, and Parmigiano-Reggiano rind; stir well to combine. Cook until vegetables are fork-tender, 15 to 20 minutes. 3. Stir in escarole and parsley. Cook until escarole wilts. Season to taste with salt and pepper. Bread Bowl 2 tablespoons active dry yeast 3 cups warm water (110° to 115°) 2 tablespoons sugar 2 teaspoons salt6-1/2 to 7-1/2 cups bread flour In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 500°. Punch dough down. Divide and shape into 12 small balls. Place 3 in. apart on two greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Using a sharp knife, score surface with shallow cuts in an X pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake 16-18 minutes longer or until golden brown. Remove from pans to wire racks to cool. Cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use).

Mini Pumpkin Chocolate Oats Loaf-week 3

1 Nonstick cooking spray 3 ounces bittersweet chocolate, chopped 3 tablespoons water 2 tablespoons packed brown sugar (see Tip) 2 tablespoons chopped oatmeal 2 teaspoons chilled butter 1¾ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice ½ teaspoon salt 2 eggs, lightly beaten ¾ cup canned pumpkin ⅓ cup maple syrup ¼ cup unsweetened applesauce ¼ cup canola oil 1 teaspoon vanilla Preheat oven to 350°F. Coat a 9×5-inch loaf pan with cooking spray. In a small saucepan cook and stir chocolate and the water over low until melted and smooth; cool. Meanwhile, in a small bowl stir together brown sugar and oats. Using a fork, cut in butter until crumbly. In a large bowl stir together flour, baking soda, pumpkin pie spice and salt. In a medium bowl combine the remaining ingredients. Add pumpkin mixture to flour mixture; stir just until moistened. Spread half of the batter into the prepared loaf pan. Drizzle with half of the melted chocolate; swirl chocolate into batter with a narrow metal spatula. Repeat with the remaining batter and chocolate. Sprinkle with pecan mixture. Bake 40 to 45 minutes or until a toothpick comes out clean. Cool bread in pan on a wire rack 10 minutes. Remove; cool completely on wire rack.

Creamy Chicken and Butternut Squash w/Pasta-Week 4

2 cups uncooked penne pasta 3/4 teaspoon salt 1/4 teaspoon pepper 6 pcs of grilled chicken strips shredded 1 large butternut squash dice (or you can purchase already cut up) 1 teaspoon olive oil 2 shallots diced 1 garlic clove, minced 1 teaspoon fresh sage chopped 1 teaspoon fresh thyme 1sprig of rosemary 48 oz of vegetable broth 3 stems of Kale torn into bite size pieces 2/3 cup 2% milk 1/2 cup shredded Parmesan cheese Additional shredded Parmesan cheese, optional Cook pasta according to manufacturer directions and drain but leave some pasta water in pot and set aside. Season chicken with salt and pepper and grill chicken strips part way leaving it slightly uncooked as this will finish cooking when put back in pan. Meanwhile, in a medium-sized pot steam butternut squash until almost tender, about 8 minutes. Heat a large saute pan over medium heat. Add olive oil, once hot add the garlic and shallots and saute until fragrant and tender, 2 minutes. Add Butternut squash, chicken strips, herbs and vegetable broth. Cook until squash is soft and chicken is cooked thur about 10 mins. Add milk, cheese, 1/2 teaspoon salt and 1/8 teaspoon black pepper to the pan. Mix until creamy. Into the pan, combine cooked pasta, and pasta water mix to combine Serve pasta topped with more Parmesan cheese and parsley.

Mini Blueberry Tarts/Pie-week 5

Dough 1 1/2 cups all-purpose flour 3 tablespoons granulated sugar 1/4 teaspoon fine salt 10 tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces 5 to 7 tablespoons ice water Whisk together the flour, sugar, and salt in a medium bowl. Add the butter and toss until coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 5 minutes or put into a food processor and pulse but no more than 20 seconds. Drizzle in 5 tablespoons of the ice water and mix just until the dough comes together, being careful not to overwork it. (Add an additional 1 to 2 tablespoons of ice water if necessary.) Turn the dough out onto a work surface, shape it into a flat 6-inch disk (you may have to knead the dough once or twice to get all of the pieces incorporated, but don’t overwork it or it’ll become tough), and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour. Filling All-purpose flour, for dusting 1/2 cup granulated sugar 2 tablespoons cornstarch 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon) 1/8 teaspoon fine salt 1 pound fresh blueberries (do not use frozen) 1 tablespoon freshly squeezed lemon juice Water 2 teaspoons coarse-grained sugar, such as Demerara or turbinado (optional) Heat the oven to 400°F and place a rack in the middle. Place a baking sheet on the rack while the oven is heating. Fill a small bowl with water and set it aside. Remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 5 minutes. Cut dough into 12 pcs. Roll out and place into a mini tart/pie pan, making sure to fill the entire pan with the dough, refrigerate until firm, about 20 minutes. When the dough is ready, place the sugar, cornstarch, lemon zest, and salt in a large bowl and whisk to combine. Add the blueberries and lemon juice and gently fold to coat the berries. Pile the blueberries into the pans. Brush the pastry edge lightly with water and sprinkle it with the coarse sugar, if using. Bake until the pastry is golden and the blueberry juices are bubbling, about 35 to 40 minutes. Remove from the oven and let the tart cool on the baking sheet on a wire rack for about 10 minutes. Cool, about 20 minutes.

Vegetarian Mexican Stuffed Peppers-Week 6

1 tablespoon salt 4 large green bell peppers – tops, seeds, and membranes removed 1 tablespoon olive oil 1/2 cup chopped onion 1 garlic minced 4 plum tomato diced 1 red pepper 1 zucchini diced 2 cups cooked rice 1 (15 ounce) can black beans, drained and rinsed ½ C Jicama diced 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 1 shredded Mexican cheese blend Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain. Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, red pepper and zucchini until softened, 10 minutes. Mix rice, black beans, tomatoes, jicama and cooked vegetable mixture in a large bowl. Add chili powder, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9×9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Fall Session 2 (2018)

Monkey Bread Spider Webs-Week 1

Dough 1 tablespoon instant yeast 1 cup very warm milk (115 F), I use whole milk. ⅓ cup granulated sugar ½ cup butter, well softened almost melting. 1 teaspoon salt 2 large eggs, room temperature 4 cups all purpose flour In a large bowl, stir together the yeast and milk until dissolved. Beat in the sugar, butter, salt and eggs until well combined. Add the flour, one cup at a time, stirring until incorporated. The dough will be shaggy and still sticky. Turn out the dough onto a floured surface and knead 5-6 minutes until smooth and elastic. Or if you use a mixer knead 4-5 minutes. Freeze or refrigerate at this point if desired. If not, continue by placing the kneaded dough into a greased bowl. Cover and let rise for 1 hour or until doubled in size. The length of time needed to rise will depend on how warm the room is. Ideal rising temperature is 72 F. When dough is risen, punch dough down with a floured hand and shape and bake as desired. For the cinnamon sugar coating ½ cup butter, melted 1 cup sugar 1 tablespoon cinnamon For the caramel sauce ⅓ cup butter, ⅓ cup whipping cream 1 cup brown sugar ¼ teaspoon salt Make the yeast dough as directed in this recipe through the first rise. While the dough is rising, make the caramel sauce. To make the sauce, add the butter, whipping cream, brown sugar and salt to a heavy bottomed saucepan. Bring the ingredients to a boil over medium heat, whisking constantly. Boil for exactly 4 minutes. Remove from heat and let cool. Stir together the sugar and cinnamon for the coating in a small bowl. When the dough has risen, punch it down and knead several times until smooth. Grease a 12 cup bundt pan and pour in ⅓ of the caramel sauce at the bottom, pinch off 1 inch section of dough, dip them in the melted butter, roll them in the cinnamon sugar and place in the bundt pan. Continue the process until half the dough is in the pan, then pour on another ⅓ of the caramel sauce. Repeat the process with the other half of the dough. Finally, add the last ⅓ of the caramel sauce on top. Let rise in a warm place for 30 minutes. Preheat oven to 350 F. Bake uncovered for 30 – 35 minutes or until golden brown on top. Remove from the oven and let cool for 5 minutes before carefully inverting onto a tray. It is best served warm, but will keep several days tightly covered. Make a light icing with 3 T powder sugar and ½ tsp of water put in piping back and make a web on top of bundt pan.

Turkey Chili with Corn muffins-week 2

1 lb. ground turkey 1/2 tsp salt, plus more to taste 1/2 cup onion, chopped 3 carrots, peeled and chopped 3 cloves garlic, minced 2 medium sweet potatoes, peeled and cubed 3 diced tomatoes 3/4 cup chicken broth 1/2 tsp cumin 1/2 tsp chili powder 1/4 tsp smoked paprika 1 cup chopped kale In a large skillet, cook the turkey over medium-high heat until browned, breaking up into small pieces with a spatula. Season with salt. Add the onion, carrots, and garlic to the pan and cook for 2-3 minutes, stirring often. Add the sweet potatoes, tomatoes, broth, cumin, chili powder, and paprika to the pan and stir. Bring to a simmer and cover. Cook for 30-40 minutes until the potatoes are soft, stirring occasionally. Adjust salt to taste. Stir in the kale and cooked until wilted. Serve warm, garnished with fresh cilantro. Cornbread 1 3/4 cups All-Purpose Flour 1 cup cornmeal 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 to 3/4 teaspoon salt, to taste 1 1/4 cups milk 1/2 cup unsalted butter, melted and cooled* 1 large egg *For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter. Preheat the oven to 375°F. Lightly grease a 9″ square or round pan or 12 muffin cups. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in any desired herbs, corn kernels, or other flavorings. In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you’re using it), and egg. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Spread the batter into the prepared pan, or scoop into the muffin tin. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Baked Chicken Balls-Week 4

Filling 1 ½ cups roasted chicken shredded or Turkey 1 15 oz can of sweet peas 1 med onion diced 3 celery stalks diced 3 carrots peeled and diced Salt and pepper to taste 1 1/2 sticks of butter sweet 3/4 cup heavy cream 2 tbsp flour Sauce pan sweat the onion, carrots and celery in the butter Add in flour mix until mixture becomes thick Add in roasted chicken, peas, salt, pepper Add in heavy cream slowly and stir for 1 to 2 minutes Crust 1 1/4 cups flour 1/4 teaspoon of salt 1/2 cup butter diced and chilled 1/4 cup ice water Use food processor add all ingredients besides water and slowly blend water a little at a time until ball forms. Remove and chill for half hour Roll out and fill and place in med size cupcake holder to help keep shape. Bake at 350 till dough is cooked 15 mins.

Chocolate Ganache Bundt Cake-Week 5

2 cup all-purpose flour 2 cup granulated sugar 1 teaspoon baking soda 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup butter 1/2 cup oil (vegetable or canola oil) 1/3 cup unsweetened cocoa powder 1 cup water 1/2 cup buttermilk 2 large eggs 2 teaspoon vanilla extract 1 cup mini chocolate chips, plus more for sprinkling on top of cake (optional) 1 cup heavy whipping cream 2 cup chocolate chips Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn’t stick!) Preheat oven to 350 degrees F. In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside. Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir. Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using. Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. Once cake has cooled, make ganache. Ganache Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering. Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.

Latkes with Applesauce-Week 6

2 1/2 lbs potatoes (I prefer Yukon Gold) 1 large onion, shredded 3/4 cup matzo meal or bread crumbs 2 large eggs, beaten 1 tbsp potato starch, or more if needed 1 1/4 tsp salt, or more to taste 1/2 tsp pepper Olive oil for frying Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion. Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds). Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside. Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds. In a skillet, add oil to reach a depth of 1/8 inch. Heat slowly over medium to about 365 degrees. While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it. The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right. Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain. Homemade Applesauce 4 Granny Smith and 4 Golden Delicious apples, peeled, cored, cut into 1/2-inch slices 1 cup apple cider or juice 1 lemon, juiced 1/4 cup light brown sugar 2 cinnamon sticks 1/4 teaspoon ground cinnamon Dash nutmeg Add apples, apple cider, lemon juice, sugar, cinnamon sticks and a dash of nutmeg to a large saucepan. Bring to a boil, cover with a lid and reduce to a simmer. Let cook for 15 minutes or until apples are tender. Remove cinnamon sticks and discard. Mash with a potato masher, and stir in the 1/4 teaspoon ground cinnamon and dash of nutmeg. Transfer to a serving dish and serve warm.

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Recipes From Our Classes

Fall Session 2020 Recipes

Thukpa-week 1

Cinnamon Apple Pie Bread-week 2

Buffalo Cauliflower Tacos-week 3

Pumpkin Donuts-week 4

Chicken and Dumplings-week 5

Vegan Biscuits

Pumpkin Whoopee Pies-week 6

Summer Camp 2020 Recipes

TUESDAY-Cupcake Wars

Chicken 3-Ways

Chicken Francaise

Ingredients

Directions

Chicken Marsala

Ingredients

Directions

Chicken Piccata

Ingredients

Directions

Spring 1: 2019

Thai Vegetarian Noodle Soup-week 1

Strawberry Shortbread Bars-week 2

Diced Chicken Cups-week 3

Quick Bread Dough

Carrot Cake-Week 4

For the frosting:

Veggie Sliders-week 5

Homemade Biscuits

Mini Fruit Tarts-week 6

Winter Session 3 Recipes

Cheesy Mexi Casserole-Week 1

Strawberry Upside down cake-Week 2

Valentine Meatloaf w/homemade ketchup topping-week 3

Chinese Cookies-week 4

Chicken Veggie Empanadas-week 5

Irish Apple Cake-Week 6

Italian Menu

2014 & 2015 Healthy Cooking Week

1/2 cup bread crumbs1 tsp. fresh lemon juice1 tsp. salt1/2 clove fresh garlic, minced1/4 tsp. fresh thyme2 Tbs.olive oil6 hamburger buns(see french rounds recipe on site)

Dice the vegetable. Put in food processor and pulse 3 times. Add egg,bread crumbs,lemon juice, salt, thyme to vegetables. Pulse until well blended. Form patties. Cook in pan with 1 Tbs. oil 3 minutes per side.

Simple Guacamole

Taco Bar

Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

Zucchini Chips

2014 WINTER SESSION # 2

2013 WINTER SESSION # 1

2014 SPRING SESSION # 1

2014 SPRING SESSION # 2

2014 SUMMER CAMP HERBS

2014 SUMMER CAMP BAKING

2014 SUMMER CAMP PASTA

2014 SUMMER CAMP ASIA

2014 Fall Session

Pasta Class 2014

Rising Stars Moms

Advanced Thai Class

Herb Camp 2015

2015 Fall Session #1 & 2

Cheesy Sweet Potato Broccoli Tots

PUMPKIN SWIRL BROWNIES

For the Pumpkin Swirl:

For the Brownies:

Directions:

Dec 14 Appetizer Class (2016)

2016 Spring Session #2

Fall 2016 Session 1

Pumpkin Popcorn Soup-Week 1

Creamy Biscuits

Apple Cream Cheese Crumb Muffins-Week 2

Butternut Ziti Chicken-Week 3

Mini Pumpkin Tarts-Week 4

Quick Turkey Chili-5

Chili Cornbread Bowls for Chili

Carmel Cake-week 6

Winter 2017 Session 1

Too Good 2 b true Crumb Cake-Week 1

Chicken Kale Soup

1/2 cup bread crumbs
1 tsp. fresh lemon juice
1 tsp. salt
1/2 clove fresh garlic, minced
1/4 tsp. fresh thyme
2 Tbs.olive oil
6 hamburger buns(see french rounds recipe on site)