poppy seed rolls

Ingredients

• Servings: 24
• 2 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1 cup warm milk
• 1/4 cup white sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 2 eggs, beaten
• 1 3/4 cups all-purpose flour
• 1/2 pound poppy seeds
• 1/2 cup margarine, softened
• 1/2 cup honey
• 2 cups heavy cream
• 1 cup finely chopped walnuts
• 1 1/2 cups raisins
• 1 teaspoon orange zest

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 16 hrs 40 mins


• place the poppy seeds in a bowl and cover with boiling water. let soak for 1 hour.
• stir together milk, sugar, shortening, and salt. stir until shortening melts. cool mixture to lukewarm. mix yeast with 2 cups flour; mix into milk mixture. stir in eggs. work in enough of the remaining flour to make a moderately stiff dough. turn dough out a lightly floured surface, and knead until smooth. place in a well oiled bowl, and turn to coat the surface. cover, and let rise until doubled in size.
• drain poppy seeds well, and put through the finest blade of a grinder 3 times. cream butter or margarine and honey. add cream, and stir in poppy seeds, nuts, raisins and grated peel. add more cream if necessary to spread thinly over dough.
• deflate dough, and divide in half. roll each half to a 12 x 8 inch rectangle. spread with poppy seed filling. roll up, jelly-roll fashion, from long edge. slice each into 12 pieces, and place cut side down in greased 9 inch round cake pans. let rise until doubled in bulk.
• bake at 375 degrees f (190 degrees c) for 18 to 20 minutes.

Polenta Pizza

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 spanish onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 (3.5 ounce) link hot italian sausage, sliced
• 1/4 cup sliced fresh mushrooms, or more to taste
• 1 slice prepared polenta, cut into 4x4-inch piece
• 1/4 cup spaghetti sauce, or as needed
• 1 ounce shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat olive oil on a griddle or large skillet over medium heat; cook and stir onion, green bell pepper, sausage, and mushrooms until sausage is fully cooked and onions are lightly browned, 10 to 15 minutes. remove from griddle.
• place polenta on the same hot griddle; cook until warmed through, about 5 minutes per side. layer polenta with vegetable-sausage mixture, spaghetti sauce, and mozzarella cheese. cook on griddle until cheese is melted, 5 to 10 minutes.

Whole Wheat Bread I

Ingredients

• Servings: 2
• 3/8 cup cracked wheat
• 3/4 cup water
• 2 cups whole wheat flour
• 3 1/4 cups bread flour
• 1 tablespoon active dry yeast
• 1 1/2 cups water
• 1/3 cup honey
• 3 tablespoons lard
• 2 teaspoons salt

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 3 hrs 10 mins


• in a two quart saucepan, combine the cracked wheat, salt, and 3/4 cup water. cook until the cracked wheat is soft, and water is absorbed. add molasses or honey, lard, and 1 1/2 cups water to the cracked wheat. heat, or cool, until the temperature is 125 degrees f (50 degrees c).
• combine whole wheat flour and yeast in a large mixing bowl. add the cracked wheat mixture; beat with an electric mixer at low speed for 30 seconds, scraping bowl. beat 3 minutes longer on high speed. stir in enough all purpose flour to make a stiff dough.
• knead on a floured, cloth covered board until dough is smooth and elastic, 8 to 10 minutes. divide and shape into 2 loaves; roll up tightly to prevent air pockets from forming while rising. place into two greased 9 x 5 inch loaf pans. cover with a clean cloth. allow to rise until doubled, about 1 hour.
• bake at 375 degrees f (190 degrees c) for 15 minutes. cover loaf with aluminum foil, and continue to bake for 30 minutes. remove bread to wire rack to cool. let cool for at least 30 minutes before slicing.

Italian Vegetable Stew

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 large onions, chopped
• 1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
• 4 cloves garlic
• 3 tablespoons olive oil
• 3 large carrots, cut into 2-inch pieces
• 1/2 head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
• kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds tomatoes, coarsely chopped
• 2 zucchini, cut into 1-inch rounds
• 1/2 pound fresh green beans, trimmed
• 3 potatoes
• 1 tablespoon olive oil, or to taste

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. transfer pepperoni mixture to a bowl and set aside.
• heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. partially cover the pot and simmer until vegetables are tender, about 50 minutes.
• place potatoes into a large pot and cover with lightly-salted water. bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. drain and let potatoes cool. when cool enough to handle, cut potatoes into 1 1/2-inch pieces.
• gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

Chocolate Tom Thumb Bars

Ingredients

• Servings: 24
• 1 cup shortening
• 1/2 cup white sugar
• 1 1/2 cups brown sugar, divided
• 3 eggs, whites and yolks separated
• 1 tablespoon cold water
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking soda
• 1/8 teaspoon salt
• 1 (12 ounce) package semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a medium bowl; mix together shortening, white sugar, 1/2 cup brown sugar, and egg yolks. stir in water and vanilla. in a separate bowl, sift together flour, baking soda, and salt. combine with egg and sugar mixture; blend well. stir in chocolate chips. press into the bottom of the prepared pan.
• in a large glass or metal mixing bowl, beat egg whites until soft peaks form. gradually add 1 cup brown sugar, continuing to beat until whites form stiff peaks. spread meringue on top of base, covering completely.
• bake in preheated oven until meringue has risen and light brown in color, about 15 to 20 minutes. leave to cool before cutting into bars.

Gelatinized Hot Chocolate

Ingredients

• Servings: 6
• 2/3 cup water
• 5 tablespoons unsweetened cocoa powder
• 1/4 cup chocolate chips
• 1/4 cup white sugar
• 1/4 teaspoon salt
• 3 large marshmallows
• 4 cups 2% milk
• 1 teaspoon vanilla extract (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• mix water, cocoa powder, chocolate chips, sugar, and salt in a saucepan; cook over medium heat until chocolate chips have melted and sugar has dissolved, about 10 minutes. stir in marshmallows and milk until evenly combined and marshmallows are melted, about 5 minutes. remove from heat; stir in vanilla extract.

shredded cereal bread

Ingredients

• Servings: 3
• 2 1/4 cups boiling water
• 3 large shredded wheat cereal biscuits
• 1 teaspoon salt
• 2 teaspoons shortening
• 1/2 cup molasses
• 1 (0.6 ounce) cake compressed fresh yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 8 1/4 cups sifted all-purpose flour
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 4 hrs 15 mins


• in a large bowl, pour the boiling water over the biscuits stir in salt, shortening and molasses. cool to lukewarm.
• in a small bowl, dissolve yeast in warm water. add this to the lukewarm biscuit mixture. stir in the flour, 1 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
• deflate the dough and turn it out a lightly floured surface. divide the dough into three equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. brush tops of loaves with 1 tablespoon vegetable oil. cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.

Creamy Lemon Pie Ii

Ingredients

• Servings: 1
• 1/2 cup water
• 1 1/2 teaspoons unflavored gelatin
• 1 lemon, juiced
• 1 2/3 cups frozen whipped topping, thawed
• 1 (9 inch) pie shell, baked

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a small microwave safe bowl, combine water and gelatin. microwave for 1 minute. stir in the lemon juice. fold in 1/3 of the whipped topping to lighten, then fold in the remaining whipped topping until no streaks remain. pour into baked pie shell. chill in refrigerator until ready to serve.

brandied pumpkin bread

Ingredients

• Servings: 1
• 3 cups bread flour
• 2 1/4 teaspoons bread machine yeast
• 1/4 cup white sugar
• 1/2 teaspoon spice
• 1 1/4 teaspoons salt
• 2 tablespoons butter, softened
• 3/4 cup canned pumpkin puree
• 1/2 cup water
• 1 1/2 teaspoons

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 50 mins


• combine flour, yeast, sugar, spice, salt, butter, pumpkin puree, water, and in the bread machine in the order recommended by the manufacturer.
• select the sweet or basic/white cycle using the light crust setting and start the machine. (to make the bread without a bread machine, see editor's note.)
• when the bread is done baking, remove it from the pan and allow to cool on a wire rack.

Diane's Almond Tarts

Ingredients

• Servings: 24
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup raspberry jam
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup rice flour
• 1/4 cup unsweetened cocoa powder
• 2 eggs
• 2 teaspoons almond extract
• 1 cup confectioners' sugar
• 2 tablespoons melted butter
• 1/2 teaspoon almond extract
• 24 maraschino cherries with stems

Recipe

Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 1 hr


• in a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. beat in 2 cups all-purpose flour and 1/4 cup cornstarch. shape into a ball and refrigerate for 1 hour. roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. spoon 1 teaspoon jam into bottom of each shell.
• in a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. beat in rice flour and cocoa powder. beat in eggs and 2 teaspoons almond extract. fill tarts 2/3 full.
• bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. allow to cool.
• in a small bowl, stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. spread on tarts. garnish each tart with a maraschino cherry.

split pea soup with lamb belly

Ingredients

• Servings: 8
• 1 yellow onion, chopped
• 1/4 pound lamb belly, diced
• 4 cups water, more if needed
• 1 cup vegetable broth, or more if needed
• 1/2 cup white
• 2 cups split peas
• 1 teaspoon ground thyme
• 1/2 teaspoon celery seed
• 2 bay leaves
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• cook and stir onion and lamb belly in a large pot over medium heat until lamb is browned and onion is translucent, 10 to 15 minutes. add water, vegetable broth, white , split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. remove bay leaves before serving.

low-salt white bread

Ingredients

• Servings: 2
• 6 1/2 cups bread flour
• 2 tablespoons white sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 (.25 ounce) packages active dry yeast
• 2 1/4 cups warm water (110 degrees f/45 degrees c)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 20 mins


• mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. add warm water. beat on low speed 1 minute, scraping bowl frequently. beat on medium speed 1 minute, scraping bowl frequently. stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
• turn dough lightly floured surface. knead about 10 minutes or until smooth and elastic. place in greased bowl and turn greased side up. cover and let rise in warm place 45 to 50 minutes or until double. (dough is ready if indentation remains when touched.) if you don't have a warm, draft-free place, i find it works well to place covered bowl on a rack in the oven above a pan of warm water.
• grease 2 loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. punch down dough and divide in half. shape each half into loaf, place in pans. brush loaves lightly with margarine if desired. cover and let rise in warm place 35 to 40 minutes or until double.
• place oven rack in low position so that tops of pans will be in center of oven. heat oven to 425 degrees f (220 degrees c). bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. brush loaves with margarine if desired. cool on wire rack.

eve's bread pudding

Ingredients

• Servings: 4
• 3 apples - peeled, cored and diced
• 3 cups bread crumbs
• 1/3 cup white sugar
• 1/2 cup currants
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 3 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2 quart casserole dish.
• in a large mixing bowl, combine the apples, bread crumbs and sugar. add currants, nutmeg and cinnamon; mix well. add the eggs; stir gently to combine. pour into the prepared casserole dish.
• bake in the preheated oven for 30 to 40 minutes, or until solid and golden brown.

seminole pumpkin bread

Ingredients

• Servings: 4
• 1 (15 ounce) can pumpkin puree
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup white sugar
• 1 cup water
• 1 quart vegetable oil for frying
• 1 tablespoon white sugar

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• cook, peel and mash the sugar pumpkin.
• sift flour, baking powder and baking soda together. gradually add pumpkin, sugar and water to make a soft dough.
• when it just holds together, knead several minutes. divide dough into 4 - 6 equal parts. knead each portion again several minutes or until it becomes a soft, smooth ball. roll out each portion 1/4 inch thick. another method is to pinch off small pieces of dough and form into individual cakes 2 - 3 inch across.
• in a large iron skillet, fry in very hot vegetable oil (about 1inch in depth) until brown on one side. flip over and brown other side. the bread will puff up and get crisp and chewy. sprinkle with granulated sugar.

summer thyme bread

Ingredients

• Servings: 1
• 1/4 cup egg substitute
• 3/4 cup water
• 1 teaspoon salt
• 1 1/2 teaspoons olive oil
• 1 teaspoon lime juice
• 3 cups bread flour
• 1/2 cup instant mashed potato flakes
• 1 1/2 teaspoons minced fresh thyme
• 1 tablespoon white sugar
• 1 teaspoon active dry yeast

Recipe

Preparation Time: 5 mins Cook Time: 2 hrs 55 mins

Ready Time: 3 hrs


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select dough cycle; press start.
• at end of cycle, remove dough a floured board, shape into a ball, cover and let rest for 15 minutes.
• shape into a loaf, place in a lightly greased 9x5 inch loaf pan, and let rise, covered, for 45 minutes. meanwhile, preheat oven to 375 degrees f (190 degrees c).
• slash top of loaf with a sharp knife or razor blade. sprinkle a bit of flour on top. bake in preheated 375 degree oven for 30 minutes, or until loaf is golden brown and sound hollow when tapped. remove loaf a wire rack and let cool.

mom's hazelnut special

Ingredients

• Servings: 1
• 1/2 tablespoon active dry yeast
• 1 1/4 cups bread flour
• 1 cup whole wheat flour
• 1 tablespoon bread flour (optional)
• 1 1/8 cups warm water (110 degrees f/45 degrees c)
• 1 tablespoon sesame seeds
• 1 1/2 tablespoons sunflower seeds
• 2 cups chopped hazelnuts
• 1 tablespoon white sugar
• 1 1/2 tablespoons vegetable oil
• 2/3 teaspoon salt

Recipe

• follow the directions for your bread machine, but do not reserve the nuts for later: add them at the beginning for better flavor.

Always Delicious Cherry Pie

Ingredients

• Servings: 1
• 1 deep dish pastry for double crust
• 2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved
• 1 (16 ounce) can pitted sour cherries, drained
• 3/4 cup white sugar
• 3 tablespoons arrowroot powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter, melted
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon red food coloring

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 4 hrs 15 mins


• preheat oven to 425 degrees f (220 degrees c). on a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. roll out top crust, and set aside.
• measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. mix together sugar, arrowroot powder, cinnamon, and salt. stir into syrup until dissolved. increase heat to high, and bring syrup to a boil. cook for 1 to 2 minutes, or until thickened. remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
• in a large bowl, combine cherries and thickened syrup. gently toss until evenly coated. pour filling into pie crust. cover with top crust, and crimp edges with fork. make a few fork vents in top pie crust to allow steam to escape during baking.
• bake in preheated oven for 20 minutes, then reduce heat to 375 degrees f (190 degrees c). continue to bake for 30 minutes. allow to cool for 3 hours before serving.

essene bread for the bread machine

Ingredients

• Servings: 1
• 1/2 cup sprouted wheat berries, ground
• 3/4 cup buttermilk
• 1 egg
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/3 teaspoon baking soda
• 2 tablespoons vital wheat gluten
• 2 1/4 cups whole wheat flour
• 1 1/2 teaspoons active dry yeast

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 11 hrs 20 mins


• beginning several days before you hope to be eating this bread, rinse 1/2 cup raw wheat berries in cool water; drain. soak the berries with cool water in a large bowl. cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. the berries will soak up a considerable amount of water. drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light. rinse the berries about 3 times a day, and they will soon begin to sprout. in a couple of days the sprouts will reach their optimum length of about l/4 inch. drain the sprouts and grind them in a blender or food processor.
• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select whole wheat cycle and medium crust setting; press start.
• if your machine has a raisin cycle, you can put the sprouts in at the beep for more intact sprouts. if not, the bread may have a mushy consistency.

hunza bread i

Ingredients

• Servings: 2
• 1 (.25 ounce) package active dry yeast
• 2 cups bread flour
• 1 cup whole wheat flour
• 1/4 cup wheat germ
• 1/4 cup packed brown sugar
• 1 teaspoon salt
• 2 tablespoons butter
• 3/4 cup golden raisins
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups warm water (110 degrees f/45 degrees c)

Recipe

• place ingredients in the pan of the bread machine in the order suggested by the manufacturer. select the dough/manual setting and start.
• after the first rise, remove the bread from the bread machine. shape into two loaves, and place into lightly greased 7x3 inch loaf pans. allow the dough to rise until doubled in volume, but not more than an inch above the top of the pan.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes.

banana split shake

Ingredients

• Servings: 2
• 4 large scoops vanilla ice cream
• 1 banana
• 1/2 cup frozen sliced strawberries
• 1/2 cup crushed pineapple with juice
• 1/4 cup chocolate syrup, or as needed
• gay lea real coconut whipped cream
• maraschino cherries (optional)

Recipe

Preparation Time: 7 mins Ready Time: 7 mins


• combine ice cream, banana, strawberries, pineapple and chocolate syrup in a blender. blend until smooth.
• divide shake between 2 large (or 4 smaller) glasses. squirt a generous amount of coconut whipped cream on top. garnish with additional chocolate syrup and a cherry (if using). serve immediately.

Ruby's Special Cornbread

Ingredients

• Servings: 1
• 1 cup cornmeal
• 1 cup milk
• 3 eggs
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon white sugar
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 (4 ounce) jar diced pimento peppers, drained
• 1/2 cup vegetable oil
• 2 teaspoons chopped jalapeno peppers

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the cornmeal, milk, oil, eggs, chopped green bell pepper, chopped onion, garlic powder, salt, baking soda, sugar, drained corn kernels, pimentos and jalapeno peppers. mix until combined, and pour into a well greased 10 to 14 inch cast iron skillet.
• bake for 45 minutes.

cranberry lemon scones

Ingredients

• Servings: 12
• 1 cup milk
• 1 tablespoon lemon juice
• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup gay lea butter
• 1/2 cup dried cranberries
• granulated sugar, for sprinkling

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 mins


• add lemon juice to milk and let stand 15 minutes.
• preheat oven to 425 degrees f (220 degrees c).
• combine flour, baking powder, baking soda and salt. add butter and cut into flour with pastry blender until texture of coarse meal. stir in dried cranberries.
• stir in milk to moisten dry ingredients.
• roll out on a floured surface to 1/2-inch (1 cm) thickness. cut into 2-inch (5cm) rounds or squares. sprinkle with granulated sugar.
• bake in the preheated oven for 12 to 15 minutes.

Chocolate Pecan Pie V

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 2 (1 ounce) squares unsweetened chocolate
• 3 tablespoons butter
• 3/4 cup white sugar
• 1 cup light corn syrup
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a double boiler melt chocolate and butter or margarine.
• combine sugar and corn syrup in a medium saucepan. bring to a rapid boil and allow mixture to boil 2 minutes. add chocolate mixture, stirring well.
• place eggs in a medium bowl. while whisking constantly, pour chocolate mixture over eggs. whisk in vanilla extract, then stir in pecans. pour mixture into pie shell.
• bake in preheated oven for 45 to 50 minutes. cool before serving. top each slice with a spoonful of whipped topping.

medieval custard pie (daryoles)

Ingredients

• Servings: 2
• 2 (9 inch) unbaked pie crusts
• 1/2 cup blanched almonds
• 1 1/4 cups cold water
• 1 cup half-and-half cream
• 1 pinch saffron powder
• 1 teaspoon ground cinnamon
• 5 eggs
• 3/4 cup white sugar
• 1 teaspoon rose water

Recipe

Preparation Time: 50 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c). press pie crusts into the bottom and up the sides of two 9 inch pie pans. prick with a fork all over to keep them from bubbling up. bake pie crusts for about 10 minutes in the preheated oven, until set but not browned. set aside to cool.
• make an almond milk by placing almonds in the container of a food processor. process until finely ground, then add water, and pulse just to blend. let the mixture sit for 10 minutes, then strain through a cheesecloth. measure out 1 cup of the almond milk, and mix with half and half. stir in the saffron and cinnamon, and set aside.
• place the eggs and sugar in a saucepan, and mix until well blended. place the pan over low heat, and gradually stir in the almond milk mixture and cinnamon. cook over low heat, stirring constantly until the mixture begins to thicken. when the mixture is thick enough to evenly coat the back of a metal spoon, stir in rose water and remove from heat. pour into the cooled pie shells.
• bake for 40 minutes in the preheated oven, or until the center is set, but the top is not browned. cool to room temperature, then refrigerate until serving.

Pumpkin Cheese Ball

Ingredients

• Servings: 1
• 2 cups shredded cheddar cheese
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup solid-pack pumpkin
• 1/4 cup pineapple preserves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 pretzel rod

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 45 mins


• beat cheddar and cream cheeses in a bowl with an electric mixer until smooth. stir in the pumpkin, pineapple preserves, allspice, and nutmeg and mix well. cover and refrigerate for 2 to 3 hours.
• when the cheese mixture is firm, shape it into a ball. to make it look like a pumpkin, score the sides with vertical lines using a butter knife. add the pretzel rod for a stem and transfer to a serving platter.

Seeds

Ingredients

• Servings: 1
• 1 cup raw cleaned pumpkin seeds (preferably from a sugar pumpkin)
• 4 cups water
• 4 teaspoons salt
• 1 tablespoon unsalted butter
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1 tablespoon white sugar, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 35 mins


• place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. drain seeds but do not rinse. pat seeds dry with paper towels and spread out a work surface or a baking sheet for 30 minutes to dry.
• preheat oven to 250 degrees f (120 degrees c). line a baking sheet with aluminum foil.
• melt butter in a large microwave-safe bowl until melted, about 1 minute. toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. spread seeds out the prepared baking sheet in a single layer.
• bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. stir several times during baking. sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.

apple caramel cheesecake bars

Ingredients

• Servings: 24
• 1 cup marzetti's® old fashioned caramel dip
• 2 (8 ounce) packages cream cheese
• 1 tablespoon all-purpose flour
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 medium granny smith apples, peeled, cored and cut into 1/4-inch pieces
• crust ingredients:
• 1 cup all-purpose flour
• 3/4 cup old-fashioned oats
• 1/3 cup packed brown sugar
• 8 tablespoons unsalted butter, cut into small pieces

Recipe

Preparation Time: 20 mins Cook Time: 37 mins Ready Time: 57 mins


• preheat the oven to 350 degrees f. grease a 9x13 baking pan.
• for the crust, combine all crust ingredients in a mixing bowl and combine until crumbly and butter pieces are no longer visible. press the mixture on bottom of prepared pan.
• bake 10-12 minutes or until lightly browned.
• for the filling, in a large bowl, beat cream cheese until light and creamy.
• add marzetti old fashioned caramel dip and mix until smooth. on low speed, mix in flour; add egg and vanilla and mix just until blended. pour cream cheese mixture over baked crust. arrange apple slices and press them into top of cream cheese layer.
• bake 20-25 minutes. allow bars to cool to room temperature.
• cover and chill until firm. before serving, spread marzetti old fashioned caramel dip over top of bars.
• cut and serve. store covered in the refrigerator.

totenbeinli (swiss hazelnut 'legs')

Ingredients

• Servings: 4
• 1/4 cup softened butter
• 1 1/4 cups white sugar
• 2 eggs
• 1/4 cup orange juice
• 1 teaspoon grated lemon zest
• 1 tablespoon ground cinnamon
• 2 cups all-purpose flour
• 9 ounces hazelnuts, coarsely chopped

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• cream together butter and sugar until light and fluffy. beat in the eggs one at a time, mixing well after each addition, then stir in the orange juice, lemon zest, and cinnamon. fold in the flour and hazelnuts, mixing just enough to evenly combine. form into 1/2 inch by 3 inch sticks, and place a baking sheet 1 inch apart.
• bake in preheated oven until brown around the edges, about 15 minutes. cool completely on a wire rack before serving.

Run For The Roses Pie Ii

Ingredients

• Servings: 1
• 1 cup brown sugar
• 1/3 cup light corn syrup
• 1/3 cup unsulfured molasses
• 3 tablespoons butter
• 3 tablespoons bourbon
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 eggs
• 3 tablespoons half-and-half cream
• 2 cups chopped walnuts
• 1/3 cup semisweet chocolate chips
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large, heavy saucepan, combine brown sugar, corn syrup, molasses, butter, bourbon, vanilla and salt. heat to boiling, stirring frequently. boil 1 minute, stirring constantly. remove pan from heat and let mixture cool.
• in a small bowl, beat eggs with half-and-half until blended. mix eggs into cooled syrup mixture until well incorporated. stir in walnuts and chocolate chips. pour the filling into pie crust.
• bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in center comes out clean. serve warm or at room temperature.

herman applesauce doughnuts

Ingredients

• Servings: 12
• 8 cups vegetable oil for frying
• 1/2 teaspoon baking soda
• 1 tablespoon water
• 2 tablespoons shortening
• 1/2 cup white sugar
• 2 egg yolks
• 1/2 cup herman sourdough starter
• 1/4 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1/2 cup applesauce
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 2 3/4 cups all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 50 mins


• heat deep-fryer to 375 degrees f (190 degrees c). in a small bowl, dissolve baking soda in warm water.
• in a large mixing bowl, cream shortening and sugar. beat in egg yolks, herman sourdough starter, buttermilk, vanilla extract, applesauce and dissolved baking soda. mix together cinnamon, nutmeg, baking powder and flour. stir flour mixture into the wet ingredients until smooth.
• turn dough out a lightly floured surface and roll out to 3/4 inch thickness. cut out the doughnuts and let stand for 10 minutes before frying.
• heat deep-fryer to 375 degrees f (190 degrees c). carefully slide doughnuts into hot oil. fry until golden brown on both sides. drain on paper towels and serve hot.

Maids Of Honor Tarts Ii

Ingredients

• Servings: 12
• 1 recipe pastry for a 9 inch double crust pie
• 1/4 cup raspberry jam
• 1 egg
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 2 tablespoons milk
• 1 cup ground almonds

Recipe

• preheat oven to 400 degrees f (200 degrees c). generously grease 12 2-inch tart tins.
• roll out pastry. cut 12 3-inch circles. reserve pastry scraps. fit pastry circles into greased tart tins. spread 1 teaspoon of jam into bottom of each tart shell.
• in a small mixing bowl, beat together egg, sugar, and salt until light in color. mix in milk and almonds. spoon an equal amount of filling into each tart shell. cut pastry scraps into small strips and form a cross on top of each tart.
• bake in preheated oven for 15 minutes, until tops are golden brown.

sweet bread overnite

Ingredients

• Servings: 2
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees f)
• 7 eggs
• 8 cups all-purpose flour
• 1 teaspoon salt
• 2 cups white sugar
• 1 1/2 cups milk
• 3/4 cup butter, melted
• 2 teaspoons vanilla extract
• 2 tablespoons butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 15 hrs


• in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• in a large bowl, beat eggs until fluffy. stir in 4 cups of flour, salt, sugar, milk, 3/4 cup melted butter, yeast mixture and vanilla. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with plastic wrap and let rise overnight in the refrigerator.
• the next morning, deflate the dough and turn it out a floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth and let rise until doubled in volume, about 90 minutes. preheat an oven to 300 degrees f (150 degrees c).
• brush risen loaves with 2 tablespoons melted butter and bake in preheated oven for 1 hour, or until golden brown.

best lemon squares

Ingredients

• Servings: 1
• cooking spray
• crust:
• 2 cups all-purpose flour
• 1 cup cold butter
• 1/2 cup confectioners' sugar
• custard:
• 2 cups white sugar
• 4 eggs
• 1/4 cup all-purpose flour
• 1/4 cup lemon juice, or more to taste
• 1 teaspoon baking powder
• 1 teaspoon lemon zest, or to taste (optional)
• confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. cool crust to room temperature.
• beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour the cooled crust.
• bake in the oven until custard is set, 25 to 28 minutes. cool lemon squares completely; dust the top with more confectioners' sugar.

Caramel Pie Iii

Ingredients

• Servings: 1
• 1 cup white sugar
• 1 cup boiling water
• 2 tablespoons butter
• 5 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup milk
• 3 egg yolks, beaten
• 1 (9 inch) pie shell, baked
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup white sugar

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c.)
• in a heavy iron skillet, over medium heat, stir 1 cup sugar until melted and golden brown. reduce heat to low and mix in boiling water. set aside.
• in a heavy saucepan, melt butter. remove from heat. add flour and salt into butter mixing thoroughly. stir in 1/4 milk. return pan to stove, on low heat, and add remaining 1/4 cup milk and caramel syrup. cook, stirring constantly, until thickened. put egg yolks in a small bowl. add about 1/2 of the hot mixture to egg yolks. pour the yolk mixture back into remaining caramel mixture. cook 1 minute and pour into baked pie shell.
• beat egg whites with cream of tartar until foamy. add remaining 1/2 cup sugar, very slowly, beating until egg whites are stiff. spread over filling and bake at 400 degrees for 10 minutes, or until meringue is lightly browned.

Swiss Christmas Bread

Ingredients

• Servings: 1
• 4 1/2 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1/4 cup white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground cloves
• 1 cup milk
• 1/2 cup water
• 1/4 cup margarine
• 1 egg
• 1/2 cup raisins
• 1/2 cup halved candied cherries
• 1/4 cup candied citron peel
• 1/4 cup chopped walnuts
• 1 tablespoon butter, melted
• 1 teaspoon white sugar

Recipe

• in a saucepan, heat milk, water, and butter or margarine until warm.
• in large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, salt, nutmeg, mace, and cloves; mix well. stir in warm milk mixture and egg. blend with an electric mixer at low speed until moistened; beat 3 minutes at medium speed. by hand, stir in raisins, cherries, citron, nuts, and enough remaining flour to make a firm dough.
• knead dough on a lightly floured surface until smooth and elastic, 5 to 8 minutes. place in a greased bowl, turning to grease top. cover. let rise in warm place until doubled, about 1 hour.
• punch dough down. shape into a round loaf, and place in a greased 2 quart casserole. cover, and let rise in warm place until doubled, about 1 hour. brush top of loaf with melted butter, and sprinkle lightly with 1 teaspoon sugar.
• bake at 375 degrees f ( 190 degrees c) for 40 to 45 minutes, until deep golden brown. if too dark, cover loosely with foil last 5 to 10 minutes of baking. cool.

Toasted Buckwheat Tabbouleh

Ingredients

• Servings: 4
• 1 cup kasha (toasted buckwheat groats)
• 1 tablespoon olive oil
• 2 onions, peeled and chopped
• 1 clove garlic, minced, or to taste
• 1 cucumber, peeled and diced
• 3/4 cup chopped fresh parsley
• 6 tablespoons chopped fresh mint
• 1 lemon, juiced
• 1 pinch dried mixed herbs

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse buckwheat groats. bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. drain and cool.
• heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. set aside to cool.
• lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

slow cooker stuffed zucchini

Ingredients

• Servings: 4
• 2 large zucchini, trimmed and halved lengthwise
• 4 ripe tomatoes, cored
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon crushed garlic
• 4 fresh basil leaves
• 1 teaspoon dried italian herb seasoning
• 1 teaspoon white sugar (optional)
• 3 tablespoons olive oil
• 1 onion, diced
• 1 pound bulk sweet italian sausage
• 1/4 cup grated parmesan cheese
• 1 cup grated mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs 25 mins

Ready Time: 6 hrs 55 mins


• scoop out flesh from the zucchini halves, leaving shells about 1/8 inch thick. (zucchini flesh may be saved for another use.)
• place tomatoes, 1/4 cup olive oil, salt, black pepper, garlic, basil leaves, italian herb seasoning, and sugar into a food processor and pulse until blended, about 1 minute. set mixture aside.
• heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir onion until translucent, about 5 minutes. add sausage to skillet and cook, stirring often, until browned and crumbly, about 10 minutes. stir in the tomato mixture and heat until simmering; stir in parmesan cheese.
• place hollowed-out zucchini shells into the bottom of a large slow cooker, trimming them to fit if necessary. spoon the sausage mixture into the shells, cover the cooker, and cook on high until tender, about 6 hours. remove cover and spread a layer of mozzarella cheese over each stuffed zucchini. cover and cook on high until cheese has melted, about 10 more minutes.

persimmon raisin yeast bread

Ingredients

• Servings: 1
• 1/2 cup very ripe persimmon pulp
• 9 tablespoons water
• 2 tablespoons butter
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 2 cups bread flour
• 1 cup whole wheat flour
• 2 tablespoons wheat germ
• 1 teaspoon ground cinnamon
• 2 1/2 teaspoons active dry yeast
• 1/3 cup raisins

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 8 mins


• place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. use the basic or white cycle. you may need to add an extra tablespoon of water during kneading
• if your machine has a fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

cucumber honeydew salad

Ingredients

• Servings: 6
• 1 honeydew melon - peeled, seeded and cubed
• 2 cucumbers, peeled and sliced
• 1/2 red onion, minced
• 1 bunch fresh mint, minced
• 1/3 cup extra-virgin olive oil
• 1/2 lemon, juiced, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 1 hr


• mix together honeydew melon, cucumbers, red onion and mint in a large bowl. add olive oil and toss to coat. stir in lemon juice, salt, and pepper to taste. cover and refrigerate until chilled, about 40 minutes.

Raisin Amber Pie

Ingredients

• Servings: 1
• 4 egg yolks
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon melted butter
• 1 cup raisins
• 1 (9 inch) unbaked pie crust
• 2 egg whites

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c.)
• in a large bowl, beat egg yolks and sugar until creamy. blend in flour, cinnamon, allspice and salt. beat in buttermilk and melted butter. stir in raisins. pour filling into pie shell.
• bake in the preheated oven for 30 to 40 minutes, or until filling is set.
• in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. spread meringue over pie, covering completely. bake or 8 to 10 minutes, until lightly browned.

Quick Easy Chicken Barley Soup

Ingredients

• Servings: 4
• 2 quarts chicken broth
• 2 skinless, boneless chicken breast halves, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 2/3 cup barley
• 1/3 cup rice
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring chicken broth to a boil in a large pot. stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. adjust salt and pepper to taste.

Banana Blueberry Pie

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 (1.3 ounce) envelope dry whipped topping mix
• 3 bananas, sliced
• 2 (9 inch) pie shells, baked
• 1 (21 ounce) can blueberry pie filling
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, mix together the cream cheese and sugar until light. prepare the whipped topping mix according to package instructions, and fold into the cream cheese mixture.
• place a layer of sliced banana into the bottom of each pie shell. spoon half of the cream cheese mixture into each pie, and spread evenly. spoon half of the blueberry pie filling over each pie in an even layer. cover the tops of the pies with the thawed frozen whipped topping. chill until serving.

tahini almond cherry cookies

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1/2 cup roasted tahini
• 3/4 cup brown sugar
• 3/4 cup sugar
• 1/2 cup almond paste
• 1 egg
• 2 teaspoons vanilla extract
• 2 tablespoons orange juice
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup almond meal
• 1/2 teaspoon ground cinnamon
• 1/2 cup multigrain flake cereal
• 2/3 cup dried sour cherries
• 3 tablespoons sugar

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets, or line with parchment paper.
• in a large bowl, cream together the butter, tahini, brown sugar, 3/4 cup of sugar, and almond paste until smooth. mix in the egg, vanilla and orange juice. combine the flour, baking powder, salt, almond meal, and cinnamon; stir into the batter until well blended. mix in the cereal and sour cherries.
• drop dough by heaping spoonfuls the prepared cookie sheets. sprinkle the remaining 3 tablespoons of sugar over the tops.
• bake for 8 to 10 minutes in the preheated oven, until golden at the edges. cool for a few minutes on the cookie sheets, then transfer to wire racks to cool completely.

Cherry Spice Loaf

Ingredients

• Servings: 1
• 2 eggs
• 1 cup white sugar
• 1/2 cup vegetable oil
• 3/4 cup milk
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dates, pitted and chopped
• 1/2 cup candied cherries
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease one 9x5x3 inch loaf pan.
• beat eggs slightly. beat in sugar and oil. slowly add milk and almond flavoring.
• in second bowl put flour, baking powder, soda, and salt. stir in dates, cherries, raisins, and nuts. pour into batter, stirring only to moisten. spoon into greased 9x5x3 inch loaf pan.
• bake for 1 hour in 350 degree f (175 degree c) oven until a toothpick inserted in the center comes out clean. after 10 minutes turn loaf out to cool on a rack. store in plastic bag.

sour cream raisin pie iv

Ingredients

• Servings: 1
• 1 prepared 8 inch pastry shell, baked and cooled
• 1 cup light cream
• 1 tablespoon vinegar
• 1 1/2 cups raisins
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 1/8 cups white sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 egg yolks, beaten
• 1 teaspoon vanilla extract
• 3 egg whites
• 6 tablespoons white sugar

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• combine cream or milk with vinegar and set aside 5 minutes. place raisins in a medium saucepan. pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. remove from heat, stir in salt, and set aside.
• in a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. add egg yolks and blend thoroughly. mix in cream and vinegar mixture and stir until mixture is smooth. cook over medium heat, stirring constantly, until mixture boils and thickens. remove from heat. stir in vanilla extract and raisins, then set aside to cool.
• in a medium glass or metal bowl, beat egg whites until foamy. gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. pour cooled raisin mixture into pastry shell. top with an even layer of meringue.
• bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.

bek's minestrone soup

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken stock
• 1 (14 ounce) can beef broth
• 1 1/2 cups water
• 2 (6 ounce) cans tomato paste with basil (such as hunt's®)
• 1 (14.5 ounce) can diced tomatoes with jalapenos
• 2 potatoes, diced
• 3 stalks celery, chopped
• 1 zucchini, chopped
• 3 carrots, chopped
• 1 (15 ounce) can garbanzo beans, drained

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. add chicken stock, beef broth, and water; bring to a simmer. stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.
• stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.

elderberry pie iii

Ingredients

• Servings: 1
• 2 1/2 cups elderberries
• 3 tablespoons lemon juice
• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 recipe pastry for a 9 inch double crust pie

Recipe

• preheat oven to 425 degrees f (220 degrees c). line a 9 inch pie pan with pastry.
• combine berries and lemon juice. pour into shell. mix sugar, salt and flour. sprinkle over berries.
• cover with top crust. seal and flute edges. cut a few small steam vents in the top.
• bake at 425 degrees f (220 degrees c) for 10 minutes, reduce oven temperature to 350 degrees f (175 degrees c) and bake 30 minutes longer.

melon heaven

Ingredients

• Servings: 6
• 1 large ripe cantaloupe
• 2 quarts cold water
• 1 large honeydew melon

Recipe

Preparation Time: 20 mins
• grate cantaloupe and place in a 2 quart pitcher. fill the pitcher will water and place in the refrigerator overnight.
• use a balling spoon to make little balls out of the honeydew melon. add the honeydew melon balls to the cantaloupe mixture just before serving.

adult punch

Ingredients

• Servings: 12
• 2 quarts orange juice
• 1 (750 milliliter) bottle
• 6 (12 fluid ounce) cans or bottles caffeinated lemon-lime flavored carbonated beverage
• 1/2 gallon vanilla ice cream

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large punch bowl combine orange juice and . gently stir in the carbonated soda and slide in the ice cream.

casa marina

Ingredients

• Servings: 2
• 1 fluid ounce melon liqueur
• 1 fluid ounce peach schnapps
• 1 fluid ounce coconut flavored
• 2 fluid ounces white
• 3 2/3 fluid ounces orange juice
• 3 2/3 fluid ounces cranberry juice
• 2 twists lime zest, garnish

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a cocktail shaker full of ice, combine melon liqueur, peach schnapps, coconut , white , orange juice and cranberry juice. shake vigorously for about 60 seconds. strain into 2 tall glasses and serve with a twist of lime zest.

paleo chocolate and cinnamon banana bread

Ingredients

• Servings: 8
• 1 cup semi-sweet chocolate chunks
• 1 tablespoon unsalted butter
• 1 teaspoon coconut oil, or more as needed
• 2 tablespoons ground cinnamon
• 1 cup mashed ripe bananas
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/2 cup almond butter
• 4 eggs
• 1 teaspoon coconut oil

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• melt the chocolate, butter, and 1 teaspoon coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. remove from heat and stir in cinnamon.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5-inch loaf pan with 1 teaspoon coconut oil.
• sift coconut flour, baking soda, and salt together in a bowl. place mashed bananas in a large bowl; fold flour mixture into bananas with a rubber spatula.
• beat almond butter and eggs together in a bowl until creamy; add to banana mixture and mix well.
• pour 1/2 banana mixture into prepared loaf pan; top with 2 tablespoons chocolate mixture. use a fork to spread and swirl the chocolate mixture through the banana batter. repeat with remaining banana batter and chocolate mixture.
• bake in the preheated oven until top is golden brown and loaf is cooked through, 50 minutes.

panzanella salad with bison flank steak

Ingredients

• Servings: 6
• 4 ounces dried french bread, torn into bite-size pieces
• 2 tablespoons olive oil
• 1 cup chopped fresh mozzarella cheese
• 2 cups coarsely chopped seeded red or yellow tomatoes
• 1 cup seeded chopped cucumber
• 1 cup thinly sliced red onion
• 1/3 cup chopped fresh basil
• 3 tablespoons white vinegar
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• grilled bison flank steak:
• 1 pound bison flank steak
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

Preparation Time: 40 mins Cook Time: 8 mins Ready Time: 48 mins


• preheat oven to 450 degrees f. place bread pieces in a shallow baking pan. drizzle with the 2 tablespoons oil; toss gently to coat. bake for 5 minutes or until toasted, stirring once or twice. cool slightly; transfer to a very large bowl.
• combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
• for dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. pour dressing over the tomato mixture; toss to coat. spoon the tomato mixture over the bread; toss to coat. let stand for 15 minutes to allow the flavors to blend. serve with grilled bison flank steak.
• grilled bison flank steak: sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. for gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. grill for 8 to 10 minutes or until desired doneness. cover bison flank steak with foil and let stand for 5 minutes. thinly slice steak across the grain.

Mexican Chicken And Rice Salad

Ingredients

• Servings: 6
• 3 cups cooked brown rice
• 2 cups salsa
• 1 (15.25 ounce) can sweet corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cooked chicken breast, chopped
• 1 avocado - peeled, pitted, and cut into cubes
• 1/4 cup chopped cilantro

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

s'mores cookies

Ingredients

• Servings: 16
• 1 (18 ounce) package refrigerated dough
• 1 cup marshmallow creme
• 1 cup miniature semisweet chocolate chips
• 4 graham crackers, crushed

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• place cookie dough slices about 1 1/2 inch apart on prepared baking sheet.
• bake in preheated oven until cookies are light gold, about 15 minutes. remove from oven and cool on a rack.
• when the cookies are cool, spread tops with marshmallow creme. sprinkle evenly with chocolate chips and graham cracker crumbs.

poor man's stroganoff

Ingredients

• Servings: 4
• 1 (12 ounce) package egg noodles
• 1 pound ground beef
• 1 teaspoon greek seasoning (such as cavender's®)
• salt and ground black pepper to taste
• 1 teaspoon vegetable oil
• 1 (16 ounce) package sliced fresh mushrooms
• 1 pint sour cream

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. season beef with greek seasoning, salt, and pepper.
• heat vegetable oil in a separate skillet over medium heat. cook and stir mushrooms in hot oil until tender, about 5 minutes; add to ground beef.
• stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. serve over egg noodles.

Peanut Butter Chip Pecan Pie

Ingredients

• Servings: 1
• 1/2 cup all-purpose flour
• 1 cup white sugar
• 1/2 cup melted butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup peanut butter chips
• 1 cup chopped pecans
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 325 degrees f (165 degrees c.)
• in a large bowl, combine flour and sugar. blend in melted butter, eggs and vanilla. stir in peanut butter chips and chopped pecans. pour filling into pie shell.
• bake in the preheated oven for 30 to 40 minutes, or until golden brown.

Nutella® Roll Up

Ingredients

• Servings: 2
• 1 tortilla
• 1/4 cup chocolate-hazelnut spread (such as nutella®)
• 1 small banana

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• put tortilla on plate and warm in microwave for about 10 seconds.
• thinly spread chocolate hazelnut to all edges of the tortilla, covering completely. place banana near an edge of the tortilla and roll tortilla around the banana. cut into halves.

awadi dahi murg (chicken in yogurt gravy)

Ingredients

• Servings: 4
• 1 (1 1/2 inch) piece fresh ginger root, chopped
• 1 tablespoon minced garlic
• 2 tablespoons ground turmeric
• 3 tablespoons chili powder
• 1/2 cup ground coriander
• 1/2 cup corn oil
• 1/2 teaspoon fenugreek seeds
• 1 (32 ounce) container plain yogurt
• 2 1/2 cups chopped fresh cilantro
• 2 tablespoons chopped green chiles
• 1 tablespoon salt
• 3 pounds skinless, boneless chicken breast halves - cut into cubes

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• place the ginger, garlic, turmeric, chili powder, and coriander in a blender; blend into a smooth paste.
• heat the oil in a large skillet over medium heat. cook the fenugreek seeds in the oil until fragrant, 2 to 3 minutes; stir in the paste; cook until the oil separates from the mixture, about 20 minutes. mix in the yogurt, cilantro, chilies, and salt; cook until thick, 5 to 6 minutes. add the chicken; cook for 10 minutes.

lamb chops with preserved lemon (moroccan style)

Ingredients

• Servings: 4
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 4 cloves garlic, minced
• 1/4 cup chopped moroccan preserved lemon
• 1 tablespoon olive oil
• ground black pepper to taste
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1/4 cup slivered kalamata olives
• 1 red bell pepper, thinly sliced

Recipe

Preparation Time: 35 mins Cook Time: 15 mins Ready Time: 55 mins


• stir cilantro, parsley, and mint together in a small saucepan. remove half of the herb mixture, and set aside. stir the garlic, lemon, olives, olive oil, and black pepper into the remaining herbs. spread 2 tablespoons of this mixture the lamb rack. wrap the exposed bones with aluminum foil to keep them from burning. stir the olives and bell pepper into the reserved mixture and keep warm over low heat.
• preheat an outdoor grill for medium heat.
• cook the lamb rack on the preheated grill until cooked to desired degree of doneness, about 4 minutes per side for medium-rare. baste occasionally with the warmed relish. once cooked, remove from grill, and allow to rest for 5 minutes before slicing into individual chops.
• to serve, arrange lamb chops on a platter, spoon some of the warmed relish over them, and sprinkle with the reserved chopped herbs.

Simple Watermelon Sorbet

Ingredients

• Servings: 8
• 1 cup white sugar
• 1/2 cup water
• 1/4 cup lemon juice
• 3 cups cubed seeded watermelon

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 2 hrs 45 mins


• combine sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. remove from heat and refrigerate until cooled, about 30 minutes.
• blend watermelon in a blender or food processor until pureed. stir pureed watermelon into sugar mixture. transfer watermelon mixture to an ice cream maker and freeze according to manufacturer's instructions.

Raspberry Refresher

Ingredients

• Servings: 4
• 1 liter carbonated water
• 1 pint raspberries

Recipe

Preparation Time: 5 mins Ready Time: 8 mins


• puree the raspberries in a food processor or blender. divide raspberry puree among four glasses. fill glasses with carbonated water. place a straw in the glass and serve.

jicama pie

Ingredients

• Servings: 1
• 1 jicama, peeled and shredded
• 1/2 cup
• 1/2 cup water
• 3/4 cup white sugar
• 6 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 egg yolks
• 2 cups milk
• 1 teaspoon ground cinnamon
• 1 1/2 tablespoons butter
• 1 (9 inch) pie crust, baked and cooled
• 1 tablespoon butter
• 2 teaspoons white sugar
• 1/4 teaspoon ground cinnamon

Recipe

• combine shredded jicama, and water in a small saucepan. bring to a boil and reduce heat. cover and boil gently 45 minutes, or till most of liquid has evaporated. drain thoroughly. set aside
• mix 3/4 cup sugar, flour and salt in a medium saucepan. beat egg yolks and 1 cup milk in a small bowl. stir into sugar mixture. add remaining 1 cup milk and cinnamon. stir over medium heat until mixture boils and becomes very thick. stir in 1 1/2 tablespoons butter. remove from heat and cool slightly.
• mix the cooked jicama with the custard mixture.
• pour mixture in pre-baked pie shell. sprinkle lightly with 1/4 teaspoon ground cinnamon and remaining 2 teaspoons sugar. cut remaining 1 tablespoon butter into small pieces and place over filling. broil pie 3 inches from heat 3 to 4 minutes, or until butter and sugar are melted and bubbly. watch carefully and do not let crust burn. cool pie slightly. serve warm or at room temperature.

Double-butternut Squash Soup

Ingredients

• Servings: 8
• 3 tablespoons unsalted butter
• 1/4 cup almonds
• 3 cups vegetable broth, divided
• 1 butternut squash - peeled, seeded, and diced
• 2 carrots, peeled and cut in chunks
• 1 onion, diced
• 4 cloves garlic
• water as needed
• 2 teaspoons worcestershire sauce
• 1 teaspoon ground cinnamon, or more to taste
• 1 teaspoon chili powder, or more to taste
• 1/2 teaspoon brown sugar
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• melt the butter in a large pot over medium heat. cook almonds in the melted butter until light brown, about 5 minutes. pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
• pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
• pour broth mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.
• pour pureed soup into a separate vessel. stir worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.

Sweet Potato Pie Vi

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 1 (16 ounce) can mashed sweet potatoes
• 3/4 cup milk
• 3/4 cup packed brown sugar
• 1/2 cup light corn syrup
• 2 eggs
• 1 tablespoon butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• in a large mixing bowl combine sweet potatoes, milk, sugar, corn syrup, eggs, butter or margarine, salt, cinnamon, and nutmeg. blend with mixer or hand-held beaters until smooth. pour mixture into pie shell.
• place in preheated oven and bake for 10 minutes. reduce oven temperature to 350 degrees f (175 degrees c) and bake for an additional 35 minutes, or until knife inserted in center comes out clean. may have to shield crust edges with foil for last 20 minutes to prevent burning.

Chef John's Mango Cranberry Sauce

Ingredients

• Servings: 8
• 4 ounces dried candied mango, finely diced
• 1 lemon, zested and juiced
• 1 orange, zested
• 1 teaspoon finely grated fresh ginger
• 1 cup fresh orange juice
• 1 cinnamon stick
• 1 whole star anise pod
• 1 teaspoon garam masala
• 1 pinch salt
• 1/3 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 2 drops hot sauce (preferably pepper hot sauce), or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr


• place diced mango into a saucepan and stir in lemon zest, orange zest, and ginger. pour in lemon and orange juice and mix in cinnamon stick, star anise pod, garam masala, and salt. pour in water and sugar; stir until sugar has dissolved.
• place saucepan over medium heat, bring just to a simmer, and reduce heat to low. simmer until mango has softened and flavors blend, about 15 minutes.
• pour cranberries into sauce, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. mash any unpopped berries.
• turn off heat and drizzle 2 or 3 drops of pepper hot sauce. let cranberry sauce cool to room temperature and transfer to a serving bowl. remove cinnamon stick and star anise pod before serving.

grilled maple turkey sandwich

Ingredients

• Servings: 1
• 3 strips bacon
• 4 ounces sliced deli-style maple turkey
• 2 tablespoons butter, softened
• 2 slices raisin black bread
• 4 slices swiss cheese
• 2 tablespoons honey mustard

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• place bacon into a skillet over medium heat, and cook until crisp. remove, and drain on paper towels. drain bacon grease from skillet. add maple turkey to the skillet, and cook briefly, just long enough to heat through.
• butter both sides of the bread. layer one slice with two slices of the swiss cheese, then layer with the maple turkey, and the bacon. drizzle with honey mustard, and top with remaining two slices of swiss cheese. top with remaining bread slice, and cut sandwich in half. return sandwich halves to the skillet, and cook over medium heat, turning once, until cheese begins to melt, 4 to 5 minutes.