Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

From Dana Schrader via the Airial Hot Air Balloon Company

Cake:
1 stick plus 2 tsp. unsalted butter
1 1/2 c. packed light brown sugar
2 large eggs
2 c. AP flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. sour cream
1 tsp. pure vanilla extract
2 c. peeled, cored and chopped apples

Crumble Topping:
1/2 c. packed light brown sugar
1/2 c. AP flour
1/2 tsp. ground cinnamon
4 Tbsp. unsalted butter, softened

Brown Sugar Glaze:
1/2 c. packed light brown sugar
1/2 tsp. vanilla extract
2 Tbsp. water

Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch glass baking dish with 2 teaspoons of butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon and butter and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, about 45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, mix the sugar, vanilla, and water until smooth. Drizzle over the cake and let it harden slightly. Serve warm.

Angel Food Cake

From Andie Evans
Makes 10-12 servings

12-1/2 oz. sugar
5 oz. cake flour
1/4 tsp. fine salt
12 large egg whites (room temperature)
2-1/2 fluid oz. warm water (approx. 90 degrees)
1-1/2 tsp cream of tartar
1 tsp. vanilla, orange or lemon extract (or any other flavor you want to try)

Heat the oven to 350 degrees.

Take the sugar for a 2-minute spin in a food processor, then transfer half of it to a small mixing bowl and set aside. Add the flour and salt to the remaining sugar in the processor. Pulse several times to combine (and aerate). Set aside.

Whisk the egg whites and water in a large metal mixing bowl until the mixture just starts to foam. Add the cream of tartar and begin whipping with a hand mixer on medium speed for 1 minute. Add the extract of your choice and keep whipping on medium speed while very slowly adding the reserved sugar. Whip until all the sugar is in and you're looking at medium peaks. Play your cards right, and 3 minutes will do the trick.

Add enough of the flour mixture to just dust the top of the foam. Fold it in using a rubber or silicone spatula and repeat until almost all of the flour mixture is incorporated.

Gently spoon the batter into an ungreased tube pan (angel food cake pan) and bake for 35 minutes. Use a long wooden skewer to check for doneness, inserting it halfway between the inner and outer walls of the pan. If the skewer doesn't come out dry, bake for 5 minutes longer.

Cool the cake in the pan, upside down, for 2 to 3 hours before removing it from the pan and serving.

Rolled Sugar Cookies

From Shirley Evans
Makes 4 dozen 2-inch cookies

1 stick (1/2 c.) butter, room temperature
1/4 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2-1/2 c. flour
1 tsp. salt
1 tsp. baking powder

In one bowl cream butter, shortening, sugar, eggs and vanilla together. In a separate bowl mix flour, salt and baking powder. Slowly add dry ingredients to wet ingredients until well blended. Scrape down bowl and turn dough out onto plastic wrap to form loaf approximately 4" x 12" x 1".
Chill dough for several hours until firm ... overnight, time permitting.
Roll dough on flour surface no less than 1/4" thick. Cut out shapes. Re-form dough from scraps and continue to roll and cut until all dough is gone.
Bake at 375 degrees for 6-7 minutes, or until lightly browned at edges.

Buttercream Frosting
1 stick (1/2 c.) butter, room temperature
1 lb. powdered sugar
1/4 c. milk
1 tsp. vanilla

Mix all ingredients slowly at first, then increase speed until creamy. Add coloring and flavoring as desired.

Strawberry Spinach Salad

From Shirley Evans

3/4 c. canola oil
1/3 c. red wine vinegar
1 Tbsp. dry minced onion
1/2 c. sugar
1 tsp. dry mustard
1/4 tsp. salt
1 Tbsp. poppy seeds
10 oz. baby spinach leaves
2 c. sliced strawberries
1/2 c. toasted pecans

Mix oil, vinegar, onion, sugar, mustard and salt in blender until slightly thick, about 1 minute. Mix in poppy seeds by hand.

To serve, pour dressing ovr spinach and strawberries and toss. Top with pecans.

Cherry Jamboree

From Shirley Evans
Makes 9 2-1/2 inch squares

CRUST
1 c. AP flour
1/2 c. chopped toasted pecans
1/3 c. unsalted butter, melted

CREAM CHEESE FILLING
1/2 lb. cream cheese, softened
1 c. powdered sugar, sifted
1 c. heavy cream

TOPPING
21-oz. can cherry pie filling

GARNISH
sweet vanilla whipped cream
toasted pecan halves

NOTE: To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes, or until lightly browned and fragrant.

Preheat oven to 375 degrees.
To make the crust: In a small bowl, combine flour, pecans and butter. Press firmly into the bottom of an ungreased 8 x8-inch glass baking dish. Bake for 15 minutes. Remove from the oven and allow to cool on a wire rack.
To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until smooth, about 2 minutes. Add the sugar and beat well. In a separate small bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
When the crust has cooled, spread the cream cheese filling evenly over the crust using a rubber spatula. Spread the cherry pie filling on top. Cover with plastic wrap and chill for at least 2 hours or overnight. Cut into squares and serve with a dollop of whipped cream and the pecan halves.

Cream Cheese Chocolate Pudding Squares

From Shirley Evans
Makes 12 3-inch squares

CRUST
2 c. flour
1 c. chopped pecans
2/3 c. unsalted butter, melted

CHOCOLATE PUDDING FILLING
2 pkgs. instant chocolate pudding mix
3 c. whole milk

CREAM CHEESE FILLING
8 oz. cream cheese, softened
1 c. sifted powdered sugar
1 c. heavy cream

GARNISH
whipped cream
pecan halves (if desired)

Preheat oven to 375 degrees.
To prepare the crust: In a small bowl, mix the flour with the pecans and the butter. Press firmly into bottom of an ungreased 13 x 9 inch baking pan. Bake for 15 minutes. Remove from oven and cool on wire rack.
Meanwhile, prepare the fillings.
To prepare the chocolate pudding fillings: In a large bowl, on the medium speed of an electric mixer, beat the instant pudding with the milk for 3 minutes. Place uncovered in the refrigerator and chill until set, about 15 minutes.
To prepare the cream cheese filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until smooth, about 3 minutes. Add the sugar and beat well. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
When crust is cooled, spread the cream cheese filling evenly over the crust, using a rubber spatula. Then spread the chocolate pudding layer on top.
Wrap and chill for at least 2 hours or overnight. Cut into squares and serve with a dollop of whipped cream. Garnish with pecan halves if desired.

Apple Dumplings

From Shirley Evans
Makes 6 servings

1 package of pie crust mix
6 baking apples (each about 3 inches in diameter), pared and cored
3 Tbsp. raisins
3 Tbsp. chopped nuts
2 c. brown sugar (packed)
1 c. water
sweetened whipped cream

Heat oven to 425 degrees. Prepare pastry for two-crust pie as directed on package except on lightly floured board, roll 2/3 of dough into 14-inch square; cut into 4 squares. Roll remaining dough into rectangle, 14x7 inches; cut into 2 squares. Place an apple on each square.

Mix raisins and nuts; fill center of each apple. Moisten corners of square; bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in ungreased baking dish, 11-1/2 x 7-1/2 x 1-1/2 inches.

Heat sugar and water to boiling; carefully pour around dumplings. Bake around 40 minutes or until crust is brown and apples are tender when pricked with fork. Spoon syrup over apples 2 or 3 times during baking. Serve warm or cool with whipped cream.

Peach Dumplings: Substitute 6 peaches, peeled, halved and pitted, for the apples and 1/4 cup cranberry relish for the raisins and nuts. Fille centers of each 2 peach halves with relish.

Chocolate Eclair Dessert

From Loretta Sniksberg
Posted by Shirley Evans

2 pkg. graham crackers
2 small pkg. instant vanilla pudding
2 1/2 c. cold milk
1 8-oz. cool whip
1 can chocolate frosting

Make pudding according to directions. Line 9 x 13 pan with crackers-break into half pieces. Mix prepared pudding with cool whip and spread over crackers. Add another layer of graham crackers. Spread chocolate frosting over top. Chill and serve.

Doughnuts

From Andie Evans
Makes 15 doughnuts

3 1/2 c. AP flour, plus extra for rolling and cutting dough
1 c. granulated sugar
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
1 tsp. cinnamon
3/4 c. buttermilk
1/4 c. unsalted butter, melted
2 large eggs, plus 1 yolk
6 c. peanut oil or vegetable shortening for frying

In the bowl of a standing mixer fitted with the paddle attachment, stir together the 1 cup of the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.

In a mixing bowl, whisk together the buttermilk, melted butter and eggs and the egg yolk.

Add half of the liquid ingredients to the flour mixture and beat on medium speed until smooth. Add another cup of the flour and beat just until incorporated. Add the remaining liquid ingredients, beating just until incorporated and then add the remaining 1 1/2 cups of flour. Beat until smooth, scraping the mixing bowl with a rubber spatula and then give the mixture a final 15 second mix to fully combine all the ingredients.

Refrigerate the dough for 1 to 2 hours.

Roll and cut the doughnuts: Heat the peanut oil or vegetable shortening to 375 degrees in a heavy pan. Line several rimmed baking sheets with several layers of paper towels.

Turn the chilled dough onto floured working surface. Roll out the dough with a floured rolling pin 1/2 inch thick. Cut out doughnuts with floured cutters, re-flouring after each cut. Re-roll scraps.

Fry the doughnuts working in small batches. It is important not to crowd the frying oil. Crowding the pan will not only inhibit even cooking, but will also affect the shape and visual appearance of the finished doughnuts.

Fry until golden, about 40-50 second for each side. Remove fried doughnuts with a Chinese straining spider and allow to drain on the paper towel-lined sheets.

Return the oil to 375 degrees between batches.

Toffee Scones

From Andie Evans
Makes 12 scones

3 c. sifted AP flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/3 c. granulated sugar
12 Tbsp. unsalted butter, chilled and cut into small pieces
1 large egg, beaten
3/4 c. heavy cream
1 c. toffee bits
2 Tbsp. unsalted butter, melted
1/4 c. granulated sugar for sprinkling

Preheat oven to 425 degrees and lightly grease a shiny rimmed baking sheet or line the sheet with parchment paper.

In a small bowl, whisk together the flour, baking powder, baking soda, salt and sugar.

Using your fingertips or a pastry blender, cut the chilled butter pieces into the blended dry ingredients until the mixture resembles course cornmeal. Gently fold in the toffee bits.

Combine the cream and the egg and add to the dry ingredients. Mix just until the dry ingredients are moistened.

Turn the dough onto a lightly floured board and knead for 1 minute.

Form the dough into a ball and cut in half. Roll each piece of dough into a 7-inch circle. Brush each round with melted butter and sprinkle with sugar.

Cut each round into 6 wedges and bake for 10 to 14 minutes, or until the scones are golden brown.

Cream Cheese Danish Coffee Cake

From Andie Evans
Makes 24 servings

DOUGH
1/2 c. unsalted butter
1 c. sour cream
1/2 c. sugar
1 tsp. salt
4 1/2 tsp. dry yeast
1/2 c. warm water (about 90 degrees)
2 large eggs, beaten
4 c. AP flour

FILLING
16 oz. cream cheese
3/4 c. sugar
1 large egg, beaten
2 tsp. vanilla extract
1/4 tsp. kosher salt

Make the Dough: Place the butter, sour cream, sugar and salt in a medium saucepan. Cook over low heat until the mixture is warm and the sugar is dissolved. Cool to room temperature.

In a large mixing bowl, dissolve yeast in warm water.

Mix sour cream mixture with yeast and add beaten eggs and flour. The dough will be very soft.

Allow the dough to rise in the refrigerator for 2-4 hours, until doubled. You can also place the dough in refrigerator overnight to rise.

Assemble: Line 4 rimmed baking sheets with parchment paper.

Turn dough out onto a well-floured surface and knead 7 or 8 times, rotating the dough on the board with each turn.

Divide dough into 4 equal pieces and roll each piece out to 12 x 8 inches.

Divide the filling evenly between the four dough rectangles and spread evenly within an inch of the edge of each piece.

With the 12-inch side of the rolled dough closest to you, roll each rectangle jellyroll style. Pinch seams and ends to seal. Place seam side down on lined baking sheets and cut X's in top. (About 6 X's total.) Danish should be slightly flattened to form a log approximately 4 inches wide and 12 inches long.

Cover pastries with plastic wrap and allow to rise until doubled in size, approximately 1 hour.

Bake at 375 degrees for 20 to 25 minutes or until golden. Let cool on wire racks before glazing

GLAZE
2 1/2 c. powdered sugar
1/4 c. whole milk
1 tsp. vanilla extract
1 c. sliced almonds, toasted

Whisk together the first 3 ingredients in a mixing bowl and drizzle over the baked loaves. Garnish with toasted almonds.

Sticky Caramel Pecan Buns

From Andie Evans
Makes 12 rolls

DOUGH
1 tsp. dry yeast
1/2 c. warm water (90-100 degrees)
3 Tbsp. sugar
6 large eggs
5 c. AP flour
1-3/4 tsp. salt
12 oz. unsalted butter, cut into 1-inch pieces and softened

CARAMEL-PECAN SAUCE
1 1/2 c. sugar
1/2 c. water

1 c. heavy whipping cream

1 c. light corn syrup

2 c. pecan halves, toasted

FILLING

8 oz. unsalted butter, softened

2 1/2 tsp. cinnamon

3/4 c. brown sugar

1 c. chopped pecans

Prepare Dough: In the bowl of an electric mixer, combine the yeast and the warm water. Stir in the sugar and let stand for 10 minutes.

Fit the mixer with the paddle attachment and on medium-low speed, blend in the eggs.

In a large bowl whisk together the flour and salt. Add to the egg mixture and blend until the flour almost incorporated.

Remove the paddle attachment and fit the mixer with a dough hook. With the mixer running medium-low speed, add the butter 1 tablespoon at a time. When all the butter has been incorporated, increase the speed to medium and kneed the dough for 5 minutes.

Place the dough in a large bowl and cover it with plastic wrap. Let the dough rise until it has doubled. This will take about 2 hours. (You can also allow the dough to rise in the refrigerated overnight.)

Prepare Caramel-Pecan Sauce: Combine the sugar and water in a heavy saucepan. Dissolve the sugar in the water over medium heat. When the sugar has completely dissolved increase the heat to high and cook until the caramel is golden amber in color.

Remove the caramel from heat and slowly whisk in the heavy cream. The mixture will bubble up so use caution.

Whisk in the corn syrup, then the pecans. Pour sauce into prepared pan. Set aside.

Prepare Filling: Place the butter, cinnamon and brown sugar in the bowl of a standing mixer fitted with the paddle attachment and beat until creamy. Transfer to a bowl and set aside.

Assemble Rolls: On a lightly floured board, roll out the dough into an 18 x 11 inch rectangle.

Spread the cinnamon butter evenly over the rolled dough and sprinkle the chopped pecans evenly over the butter.

Starting with the long end of the dough, roll up the dough into a log and pinch the ends to seal.

Lightly score the log into 12 sections to ensure the rolls with be of even size, then cut the dough log into 12 even pieces.

Place the rolls, cut side up, in the caramel sauce-lined pan and cover the pan with plastic wrap and allow them to rise for several hours until doubled. At this point, the rolls can rise in the refrigerator overnight.

Bake: Preheat the oven to 350 degrees. Bake the rolls for about 35 minutes or until they are golden. Immediately invert the rolls onto a parchment-lined rimmed baking sheet. Do not allow them to cool in the pan. Allow to cool slightly before serving as the caramel will be very hot.

World's Best Sugar Cookies

From Leona Stillwell
Posted by Shirley Evans

1 c. sugar
1 c. powdered sugar
1 c. cooking oil
1 c. butter
2 tsp. vanilla
2 eggs, beaten
4 c. plus 4 Tbsp. flour
1/2 tsp. salt
1 tsp. cream of tartar
1 tsp. soda

Cream together sugar, powdered sugar, cooking oil, butter and vanilla until light and fluffy. Add eggs and mix well.

In another bowl, mix flour, salt, cream of tartar and soda. Add dry ingredients to creamed mix and mix well. Chill dough a little. Roll into small balls. Place on ungreased cookie sheet. Press down with glass dipped in sugar.

Bake at 375 degrees for 7 to 10 minutes until delicately browned edges.

Chili Cheese Dip

From Shirley Evans

1 lb. lean hamburger, browned and drained (optional)
1 lb. Velveeta, cut into cubes
1 can Rotel (green chiles and tomatoes)
2 tsp. Worchestershire sauce
1/2 tsp. chili powder

Mix and melt in crock pot or microwave.

Cookie Salad

From Shirley Evans

2 small pkg. instant vanilla pudding
2 c. buttermilk
1 can drained fruit cocktail
1 can drained crushed pineapple
1 can drained mandarin oranges
16 oz. Cool Whip
1 pkg. Keebler Striped Cookies, crumbled

Mix buttermilk with vanilla pudding mix until thick. Stir in fruit and Cool Whip. This portion can be made in advance.
Stir in cookies just before serving.

Fresh Fruit Tartlettes

From Dana Schrader

Tart Shells

3 1/3 c. all-purpose flour

1/4 c. sugar

1/2 tsp. salt

1 c. cold unsalted butter, cubed

2 large egg yolks

2 to 4 Tbsp. heavy cream

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal, about 5 minutes.

2. In a small bowl, whisk together the egg yolks and 2 Tbsp. of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. Gather the dough into a ball, pat it into a disk, and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.

3. Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4 inch thick and about 1-1/2 to 1 inch larger in diameter than the pan you are using. Drape the rolled-out dough into the tart pans, gently pushing it into the bottom edges and against the pan sides to make a strong, straight shell. Trim the edges flush with the rim of the pans using a sharp knife, or roll a rolling pin over the edges to cut off the excess dough. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.

4. Preheat the oven to 350 degrees. Bake until golden brown, 10 to 12 minutes.

5. Transfer to a wire rack and let cool completely before filling. Store fully baked shells, wrapped tightly in plastic, at room temperature for up to 3 days.

Pastry Cream and Fresh Fruit Tartlets

2 c. whole milk

1 tsp. vanilla extract

7 large egg yolks

1/2 c. sugar

2 Tbsp. cornstarch

2 Tbsp. unsalted butter, at room temperature

1 pint mixed fresh fruit, alone or in any combination

1. Pour the milk and vanilla into a medium saucepan. Heat the milk until almost boiling. Remove from heat.

2. In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Set the bowl on a kitchen towel or nonskid surface and whisk the egg mixture while pouring about 1/2 cup of the hot milk into the mixture to temper. Gradually pour in the rest of the milk, whisking constantly. Pour the contents of the bowl into the pan and set over medium-low heat.

3. Cook, whisking constantly, until the mixture thickens and comes to a slow boil, about 2 minutes. Immediately strain the cream through a fine-mesh sieve into a  clean container. Let the pastry cream cool to room temperature, 10 minutes, and then whisk in the butter. You want the butter to be incorporated without being melted.

4. Cover the pastry cream with plastic wrap, pressing the plastic directly on the surface of the cream to prevent a skin from forming. Refrigerate until well chilled, at least 1 hour and up to 3 days.

5. Spoon about 2 1/2 Tbsp. of the pastry cream into each shell and spread evenly. Refrigerate until well chilled, at least 1 hour and up to 8 hours. Just before serving, top attractively with fruit.

Chocolate Tartlettes

From Dana Schrader

Tart Shells

3 1/3 c. all-purpose flour

1/4 c. sugar

1/2 tsp. salt

1 c. cold unsalted butter, cubed

2 large egg yolks

2 to 4 Tbsp. heavy cream

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. Mix on low speed for 30 seconds. Add the butter and beat until the mixture is the consistency of cornmeal, about 5 minutes.

2. In a small bowl, whisk together the egg yolks and 2 Tbsp. of the cream. Add to the flour mixture and mix until just combined. If the dough does not come together into large chunks, slowly add the remaining cream, a little bit at a time, until it does. Gather the dough into a ball, pat it into a disk, and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.

3. Remove the dough from the refrigerator and unwrap. Divide the dough to make the portions you need and again pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4 inch thick and about 1-1/2 to 1 inch larger in diameter than the pan you are using. Drape the rolled-out dough into the tart pans, gently pushing it into the bottom edges and against the pan sides to make a strong, straight shell. Trim the edges flush with the rim of the pans using a sharp knife, or roll a rolling pin over the edges to cut off the excess dough. Prick all over the bottom with the tines of a fork and place in the freezer to firm up for 30 minutes.

4. Preheat the oven to 350 degrees. Bake until golden brown, 10 to 12 minutes.

5. Transfer to a wire rack and let cool completely before filling. Store fully baked shells, wrapped tightly in plastic, at room temperature for up to 3 days.

Chocolate Truffle Tartlets

10 oz. semisweet chocolate, chopped

2/3 c. sifted powdered sugar

3/4 c. plus 1 Tbsp. heavy cream

2 large egg yolks

3 Tbsp. unsalted butter, at room temperature

1. Combine the chocolate and powdered sugar in a heatproof bowl.

2. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a double-boiler. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.

3. Whisk the egg yolks in a small, heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the bowl of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean, heat-proof bowl.

4. Pipe or spoon about 1/4 cup ganache into each shell and spread evenly. Chill for at least 1 hour or up to 8 hours, then remove from the refrigerator 30 minutes before serving.

Lemon Curd

From Andie Evans

1 c. sugar
1/2 c. freshly squeezed lemon juice
1 Tbsp. lemon zest
7 large egg yolks (freshest possible for color)
1/2 c. unsalted butter, cubed

In a heatproof bowl, whisk together the sugar, lemon juice, zest and egg yolks. Set the bowl over a pot of simmering water to make a bain-marie (double-boiler). Whisking occasionally, cook the mixture until it thickens considerably (to about 172 degrees).

Remove from the heat and strain through a fine-mesh sieve into a clean container. Let the curd cool slightly (to about 140 degrees), for approximately 20 minutes.

Whisk the butter pieces into the curd until the butter is completely incorporated. Strain again to remove any lumps. Place plastic wrap directly on the surface of the curd to prevent a skin from forming and refrigerate until well chilled before using.

Lemon curd will keep for up to 7 days, tightly covered, in the refrigerator. It also freezes beautifully for up to 3 months.

Egg & Cress Sandwiches

From Andie Evans

This is the best egg salad sandwich I've ever had.

Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 16 tea sandwiches

4 eggs
4 Tbsp. softened herbed butter (see below), prepared with herbs such as chives, parsley and mint, or softened plain butter
4 Tbsp. mayonnaise or mayo alternative
Sea salt, fresh-ground black pepper and paprika (preferably smoked paprika), to taste
8 slices white bread
1/2 cup fresh, chopped watercress
(Optional) fresh, chopped parsley, to taste
Preparation:

Hard boil the eggs, rinsing with cold water when they are done.
While the eggs are still warm, peel them and mash them with the butter and using a potato masher or a fork.
Stir the mayo and spices into the egg mixture.
Spread the egg salad onto two slices of bread.
Add the watercress (and, optionally, the parsley).
Top the watercress with the remaining two slices of bread.
Remove the crusts and slice the sandwiches two times, diagonally, to make four tea sandwiches from each large sandwich.

Herbed Butter

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2.5 cups
Ingredients:
2 cups (4 sticks) softened sweet butter
1 tsp lemon juice
1 tsp salt (for savory butter) or sugar (for sweet butter)
1 packed cup of finely chopped herbs (You can use a single herb or a mix of herbs. For sweet herbed butter, select herbs like mint, rosemary and lavender. For savory herbed butter, use herbs like chives, cilantro, parsley and thyme.)
Preparation:

In a food processor or blender, puree the butter, lemon juice and salt/sugar until smooth.
Add the herbs and pulse until well blended.
Spread on finger sandwiches, scones, rolls or other foods immediately, or store it in a sealed, refrigerated container until ready to use.Keeps for several weeks.

Black Beans and Rice

From Dana Schrader

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Servings: 10

Dana says: Add 1 cp frozen corn and 1/3-1/2 can rotel. I used half the cayenne and it was still too spicy for the kids but mom and I loved it.

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups low sodium, low fat vegetable
broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

1. In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Herb Cheese Spread

From Andie Evans

4 tablespoons butter, at room temperature
4 tablespoons sour cream
16 ounces cream cheese, at room temperature
2 garlic cloves, minced
1 tablespoon basil, chopped
2 tablespoon chives, chopped
1 to 2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

Seedy Crackers

From Andie Evans

Ingredients
5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 ounces water

In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.

Preheat the oven to 450 degrees F.

For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.

For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.

For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.

Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

Taffy

From Shirley Evans
Makes 350 to 400 pieces

8 c. sugar
3 c. light corn syrup
3 c. water
cocoa powder (unsweetened), 3 tsp. per plate of taffy to make chocolate
desired flavorings, 1/2 tsp. for most; 1 tsp. for vanilla and lemon

Combine sugar, syrup and water in a large kettle (at least 6 quarts). Attach a candy thermometer to the side of the kettle. Stir mixture until sugar dissolves. Continue to stir occasionally, over high heat using a long-handled wooden spoon, until the temperature reaches 272 degrees. (DON'T GUESS ON THE TEMPERATURE--THIS IS IMPORTANT!)

Immediately pour the taffy onto well-buttered, dinner plates (the whole recipe uses 7 or 8 plates). Add the flavorings and your choice of food colorings (several drops per plate); let cool slightly. When cool enough to touch briefly, lift edge of taffy toward the center of the plate with the tips of your fingers, repeating the process until the taffy can be formed into a soft ball and lifted from the plate. It will still be very hot. Toss from hand to hand, kneading slightly as you toss. As it cools, stretch it out, then double it back again. Keep stretching until it loses its gloss. Stretch into a rope about 1/2-inch in diameter, coil on wax paper and leave a few minutes. Cut into 1-inch pieces, wrap and store in an air-tight container.

Triple Chocolate Peanut Clusters

From Shirley Evans
Makes 3 pounds

6 oz. white chocolate chips
6 oz. semi sweet chocolate chips
6 oz. milk chocolate chips
1 (12 oz.) jar unsalted dry roasted peanuts

Melt all chocolates together over low heat in heavy pan. Cool slightly. Stir in peanuts. Let sit to thicken slightly. Drop by tablespoon on wax paper. Let cool completely. Wrap in plastic wrap and keep in refrigerator or freeze til ready to serve.

Sandbakkels

From Shirley Evans
Makes about 60

1 1/2 c. butter, softened (no substitutions)
1 c. sugar
1/4 tsp. salt
1 egg
4 c. AP flour

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat till combined, scraping sides of bowl occasionally. Add the egg, beat till well-combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour till dough no longer sticks to fingers when handled. If necessary, cover and chill about 1 hour or till dough is easy to handle.

Evenly press about 2 teaspoons of dough into the center of each seasoned sandbakkel mold. Press dough into an even, very thin layer along the bottom and up the sides. (You can also press dough into 1 3/4-inch tart tins or muffin cups.) Make sure no dough extends over edges of the molds. Place the filled sandbakkel molds on a large cookie sheet.

Bake in a 350 degree oven for 9 to 11 minutes or till edges are firm and very lightly browned. Remove from oven. Turn over each mold, cool on cookie sheet for 5 minutes. Gently tap on the bottom of the molds and carefully remove the sandbakkels. Transfer cookies to a wire rack to cool.

Krumkake

From Marvyl Hanson
Posted by Shirley Evans

1 c. sugar
1/2 c. butter
1/2 tsp. nutmeg
3 eggs
1/2 c. half & half

Whisk all ingredients together. Place 1 tsp. of batter on hot krumkake iron and bake until light brown. Roll quickly into a cone shape.

Frosted Chocolate Drop Cookies

From Florence Vogel, Austin, MN
Posted by Shirley Evans

1/2 c. shortening
2 (1 oz.) squares unsweetened chocolate
1 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. buttermilk
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
1/2 c. walnuts
6 oz. semi-sweet chocolate chips

Melt shortening and unsweetened chocolate together. Cool 10 minutes. Add brown sugar, eggs, vanilla and buttermilk. Sift dry ingredients and add to chocolate mixture. Stir in nuts and chocolate chips. Drop on greased cookie sheet. Bake at 375 degrees for 10 minutes. Cool and frost (recipe below). Top with walnut half.

Frosting
1/4 c. hot water
2 Tbsp. melted butter
1/2 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate, melted
2 c. powdered sugar

Beat all ingredients until fluffy.

Restaurant-Style Hummus

From Shirley Evans
Makes 2 cups

3 Tbsp. fresh lemon juice
1/4 c. water
6 Tbsp. tahini, stirred well
2 Tbsp. extra-virgin olive oil
1 (14 oz.) can chickpeas, drained and rinsed
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. ground cumin
pinch cayenne pepper
1 Tbsp. minced fresh cilantro or parsley

Combine the lemon juice and water in a small bowl or measuring cup.Whisk together the tahini and 2 tablespoons of the oil in a second small bowl or measuring cup. Set aside 2 tablespoons of chickpeas for garnish.

Process the reamining chickpeas, garlic, salt, cumin, and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl with a rubber spatula. With the machine running, add the lemon juice-water mixture in a speady stream through the feed tube. Scrape down the bowl and continue to process for 1 minute. With the machine running, add the oil-tahini mixture in a steady stream through the feed tube; continue to process until the hummus is smooth and creamy, about 15 seconds, scraping down the bowl as needed.

Transfer the hummus to a serving bowl, sprinkle the reserved chickpeas and the cilantro over the surface, cover with plastic wrap, and chill at least 30 minutes. Drizzle with olive oil; serve cold or at room temperature.

Banana Split Icebox Cake

From Andie Evans
Makes 10 servings
Time: 30 minutes plus chilling (overnight)

1 carton (16 oz.) cool whip
1 c. (8 oz.) sour cream
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 can (8 oz.) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced
chocolate servings, halved fresh strawberries and additional banana slices, for topping

In a large bowl, mix the cool whip, sour cream and pudding mix until blended. Fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag and fill with pudding mixture.

On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers, top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.

Before serving, top with chocolate syrup, strawberries and banana slices.

Blueberry Angel Dessert

From Shirley Evans
Makes 12 to 15 servings

1 pkg (8 oz) cream cheese
1 c. powdered sugar
8 oz. cool whip
1 angel food cake, cut in 1 inch pieces

Mix cream cheese and powdered sugar until smooth. Fold in cool whip. Fold in angel food cake pieces. Spread in ungreased 13 by 9 inch pan. Top with 2 cans blueberry pie filling. Cover and refrigerate at least 2 hours. Cut into squares and serve.

Angel Fruit Dessert

From Luella Holmes
Posted by Shirley Evans
Makes 15 servings

1 large round angelfood cake
1 apricot and pineapple pie filling
1 pkg. instant vanilla pudding
1 c. sour cream
1 1/2 c. milk
1/2 tsp. vanilla

Cut angelfood in half. Break in pieces in bottom of oblong pan. Spoon apricot and pineapple filling over this. Mix pudding, milk, sour cream and vanilla together and pour over this mixture. Chill in refrigerator.

3-2-1 Cake

From Shirley Evans

1 box angel food cake mix
1 box any flavor regular cake mix

Mix two cake mixes together and store in airtight container.

For a quick treat, mix together in a small single serving size microwave bowl or coffee cup:

3 Tbsp. cake mix
2 Tbsp. water
Microwave 1 minute on high

Almond Puff aka Scandinavian Kringler

From Shirley Evans
Makes 10 to 12 servings

1 c. butter, softened, divided
2 c. flour, divided
1 c. plus 2 Tbsp. water, divided
1 tsp. almond extract
3 eggs
Prepared Glaze (see below)
Chopped nuts

Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 x 3 inches. Strips should be about 3 inches apart.

In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely.

Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with glaze and sprinkle generously with nuts.


Glaze: Mix 1-1/2 c. powdered sugar, 2 Tbsp. softened butter, 1-1/2 tsp. almond extract and 2 Tbsp. warm water until smooth.

Potato Gnocchi with Wild Mushroom Sugo

From Andie Evans
Makes 4 servings
Active Prep: 30 mins
Inactive Prep: 45 minutes
Cook Time: 1 hour

For the gnocchi:

• 2 pounds russet potatoes
• Coarse salt
• 4 egg yolks
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• Pinch freshly ground black pepper
• Pinch freshly grated nutmeg
• 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)

For the sugo:

• 1/3 cup extra-virgin olive oil
• 4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
• Salt and freshly ground pepper
• 1 tablespoon chopped garlic
• 1 teaspoon minced fresh rosemary leaves
• 1 tablespoon minced shallots
• 1/2 cup tomato puree (from fresh or canned peeled tomato)
• 1/4 cup red wine
• 1/2 cup chicken broth or water
• 1 generous tablespoon unsalted butter
• 1 tablespoon minced fresh parsley leaves
• Parmesan

Directions

For the gnocchi:

Preheat oven to 375 degrees F.

Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.

In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.

Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.

For the sugo:

Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.

Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after theyfloat to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.

Vanilla Shortbread

From Shirley Evans
Makes 40 2-inch cookies

1/2 c. (4 oz.) almond paste
4 large egg yolks
2 c. (1 lb.) butter
1 3/4 c. sugar
1 to 2 tsp. liquid or paste food color (optional)
3 1/2 c. AP flour
1 recipe Fondant Icing (below)

In the bowl of a stand mixer fitted with the flat beater, beat the almond paste on medium speed for about 5 minutes. The almond paste will look slightly grainy and oily. With the mixer off, add 1 egg yolk. Mix on medium speed for 1 minute, then scrape down the bowl and beater. Add another yolk, increase the speed to medium-high, and mix another minute. Repeat, adding the remaining 2 yolks, one at a time, beating well and scraping down the bowl before adding the next yolk. Increase the speed to high and continue to mix and scrape down the bowl and beater until the mixture is completely smooth and creamy, about 1 minute.

In a separate bowl, using the flat beater, cream the butter on medium speed for 1 minute. Add the sugar and beat on medium-high for 2 to 3 minutes, scraping the bowl and beater once.

Add the almond paste mixture to the butter mixture and beat on medium speed for 1 to 2 minutes, or until well blended, scraping the bowl twice. With the mixer running on low speed, add the food coloring 1 tsp. at a time until the desired color is achieved. (Remember that the color will become slightly lighter when the flour is added.)

With the mixer off, add the flour. Slowly turn the mixer on and off on low speed to incorporate the flour without spilling. Once all the flour is incorporated, mix on slow speed just until blended, about 1 minute. Scrape the bowl and beater, then mix for another 10 seconds. Do not overmix.

Turn the dough out onto plastic wrap. Pat the dough into a disc about 1/2 inch thick and seal well in the plastic wrap. Refrigerate overnight. (The dough will keep, well wrapped, in the refrigerator for up to 1 month.)

The next day, remove the dough from the refrigerator and let it sit at room temperature for about 45 minutes. The dough should still be slightly cool, not warm or soft. Meanwhile, preheat the oven to 375.

On a lightly floured surface, roll the dough out to 3/8 to 1/2 inch thick. Cut out cookies and place about 1 inch apart on an unbuttered, unlined baking sheet. Bake on the center rack in the oven for 10 minutes, or until cookies start to brown slightly around the edges and the bottoms are golden. Transfer cookies to a wire rack to cool. When completely cool, dip cookies in the icing. To dip cookies, hold each one face down and press icing until it comes one-quarter of the way up the sides. Scrape off the extra icing on the side of the bowl as you life the cookies out of the icing. Turn cookies icing side up and holding your other index finger at a 45-degrees to the cookie, scrape off any excess icing that remains. (Holding your finger at an angle allows you to scrape off the icing just in from the outisde) giving the icing room to spread as it sets. Let the cookies rest until the icing is set, about an hour. Store undipped cookies in an airtight container for 3 days. Store dipped cookies in a single layer in an airtight container. Do not stack dipped cookies.

Fondant Icing
Makes 3 cups

1 1/2 c. light corn syrup
5 c. sifted powdered sugar
1 large egg white, at room temperature
1 Tbsp. butter, melted
1/3 c. warm water
food coloring

Place the corn syrup in the top of a double boiler. Using a wooden spoon stir in the powdered sugar to make a thick paste. (There may be a little undissolved powdered sugar on the side of the bowl.) Over barely simmering water, stir the mixture frequently until it is smooth and just lukewarm.

Turn off the heat. Beat in the egg white, then the melted butter, and then the water. The icing should be the consistency of unwhipped cream. If it is thicker than that, thin with warm water. Use immediately or cover with plastic wrap and store overnight at room temperature. Thin with more warm water as needed before using. When icing cookies, stir the icing frequently to prevent a crust from forming.

Royal Icing with Meringue Powder

From Shirley Evans
Makes 3 cups

1 lb. (4-1/4 cups) powdered sugar, sifted
3 Tbsp. meringue powder
6 Tbsp. warm water

Combine all ingredients in a large bowl and mix (with a hald-held or stand mixer) on low speed until blended. Increase the speed to medium and beat until the icing holds thick, soft peaks, 4 to 6 minutes. Test the icing for outline consistency by piping a small amount through a decorative tip. If it tends to curl back or is difficult to pipe out, add a few drops of water. If the piped icing seems runny, add powdered sugar, a tablespoon at a time, beating on low speed to blend. Don't overbeat or the icing will stiffen and lose its gloss. Divide the icing among clean containers, one for each color to be used. Tint as you like with food coloring gel pastes (liquid colors can thin the icing too much). Add each color by dipping a toothpick into the paste and transferring small amounts to the icing; stir with a spoon until no streaks remain. Keep the containers sealed when not working with them. Discard any icing that isn't used the same day it was made.

Ritzy Dips

From Diane Evans

1 pkg. semi-sweet chocolate chips
1 pkg. milk chocolate chips
1 pkg. almond bark coating
1 box Ritz crackers
peanut butter

Melt and mix the chocolates and almond bark. Spread peanut butter on a Ritz cracker and top with another cracker to make a sandwich. When all crackers are ready, dip them in the chocolate mixture. Let dry on wax paper.

Homemade Marshmallows

From Andie Evans

Prep Time:35 min

Inactive Prep Time:4 hr 

Cook Time:10 min

Level:Intermediate

Serves:approximately 9 dozen marshmallows or 1 1/2 pounds miniature


Ingredients
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Directions


Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:


Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:


Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

Ranch Dressing

From Andie Evans

Prep Time:15 minInactive Prep Time:--Cook Time:--Level:--Serves:about 1 1/3 cups

Ingredients
2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley leaves
2 tablespoons minced fresh chives
1 scallion, trimmed and thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper
Directions


Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.

Tomato Bisque

From Andie Evans

Prep Time:15 minInactive Prep Time:--Cook Time:45 minLevel:IntermediateServes:4 to 6 appetizer servings

Ingredients
4 tablespoons unsalted butter
1 tablespoon minced bacon (about 1/2 ounce)
1 Spanish onion, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
5 tablespoons all-purpose flour
5 cups chicken broth, homemade or low-sodium canned
1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
3 parsley sprigs
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 3/4 teaspoon kosher salt
Freshly ground black pepper

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

Knead Not Sourdough

From Andie Evans

Prep Time:10 min

Inactive Prep Time:20 hr

Cook Time:45 min

Serves:10 to 12 servings


Ingredients
17 1/2 ounces bread flour, plus extra for shaping
1/4 teaspoon active-dry yeast
2 1/2 teaspoons kosher salt
12 ounces filtered water
2 tablespoons cornmeal
Directions


Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.

Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

Cottage Pie

From Andie Evans
Makes 6 servings
Prep: 30 mins  Bake: 20 mins

One of the few ground turkey recipes that taste good.

2 lb. ground turkey
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 Tbsp. AP flour
1 Tbsp. Penzey's Bouquet Garni spice mix (or 1 tsp. each of sage, thyme and rosemary)
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chicken broth
1 c. frozen peas
2 1/2 c. mashed potatoes (with added milk and butter), warmed
1/2 c. shredded cheddar cheese, optional

In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and veggies are tender.

Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir for 1-2 minutes or until broth is absorbed. Stir in peas; heat through.

Transfer to a greased 9-inch deep-dish pie plate (or a 9 by 13 casserole pan). Top with mashed potatoes and sprinkle with cheese. Bake at 400 degrees for 20-25 minutes or until filling is bubbly.

Mushroom & Wild Rice Soup

From Andie Evans
Makes 2-1/4 quarts (12 servings)
Prep Time: 25 minutes + standing
Cook Time: 45 minutes

2 1/2 c. water
1 oz. dried porcini mushrooms
1 oz. dried shiitake mushrooms
3 Tbsp. butter
1 small onion, diced
1/2 lb. sliced fresh mushrooms
1/2 lb. sliced baby portobello mushrooms
3 garlic cloves, minced
4 c. chicken broth
1 (6 oz.) package long grain and wild rice mix
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cold water
4 tsp. cornstarch
1 c. heavy whipping cream

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand for 25-30 minutes or until softened.

Using a slotted spoon, remove mushrooms; rinse. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.

In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer.

Stir in broth, rice mix with seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. In small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and serve.

Orange-Flower Pavlovas with Strawberries

From Andie Evans

Time: 5 hours

Makes 6



Pavlova is Australian for "big meringue topped with stuff" (usually berries and whipped cream).



Ingredients

meringues
2 large egg whites, room temperature
8 tablespoons sugar, divided
3/4 teaspoon cornstarch
1/4 teaspoon white balsamic vinegar
1/8 teaspoon orange-flower water

strawberry coulis
1 12-ounce basket strawberries, hulled, quartered (about 2 cups)
1 tablespoon sugar
1/8 teaspoon orange-flower water

strawberries and whipped cream
1 12-ounce basket fresh strawberries, hulled, sliced (about 2 cups)
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon orange-flower water
3/4 cup chilled heavy whipping cream
1 teaspoon vanilla extract

ingredient info
Orange-flower water is a flavoring extract. It can be found in the liquor aisle or baking section of some supermarkets and at liquor stores and Middle Eastern markets.

Preparation

meringues

Position rack in center of oven and preheat to 275°F. Line large baking sheet with parchment paper. Using cookie cutter or glass as aid, trace six 2 1/2-inch circles on parchment, spacing 2 to 3 inches apart; turn parchment over.

Using electric mixer, beat egg whites in large bowl until soft peaks begin to form. With mixer running, gradually add 6 tablespoons sugar. Whisk 2 tablespoons sugar and cornstarch in small bowl. With mixer running, gradually beat sugar-cornstarch mixture into meringue. Continue beating meringue until stiff glossy peaks form. Beat in vinegar and orange-flower water. Divide meringue among parchment paper circles, spreading to fill completely (meringues will be about 1 1/2 inches high). Using back of spoon, form slight depression in center of each meringue.

Bake meringues until beige and dry to touch, about 20 minutes. Turn off oven and prop door open slightly with wooden spoon. Let meringues cool in oven until completely dry, about 1 hour. Transfer to rack to cool completely. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

strawberry coulis

Puree all ingredients in blender until smooth. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.

STRAWBERRIES AND WHIPPED CREAM

Mix strawberries, 1 tablespoon sugar, and orange-flower water in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 20 minutes.

Using electric mixer, beat chilled cream, vanilla, and remaining 1 teaspoon sugar in another medium bowl until soft peaks form. DO AHEAD Strawberries and whipped cream can be made 2 hours ahead. Cover separately and chill. Stir strawberry mixture and rewhisk cream just before using.

Spoon small dollop of whipped cream in center of each plate. Place 1 meringue atop whipped cream on each plate, pressing lightly to anchor meringue. Spoon generous dollop of whipped cream in center of each meringue. Spoon coulis around meringues; top with sliced strawberry mixture.

Nutritional Information
One serving contains:
Calories (kcal) 222.6
%Calories from Fat 46.0
Fat (g) 11.4
Saturated Fat (g) 6.9
Cholesterol (mg) 41.1
Carbohydrates (g) 29.4
Dietary Fiber (g) 1.7
Total Sugars (g) 25.9
Net Carbs (g) 27.7
Protein (g) 2.4
Sodium (mg) 30.8

Parker House Rolls

From Andie Evans
Makes 24 rolls

1 1/4-oz. packet active dry yeast
1/2 c. sugar
7-1/2 to 8 c. AP flour, plus more for dusting
12 Tbsp. unsalted butter, melted and cooled, plus softened butter for brushing
2 c. whole milk
2 large eggs, at room temperature
1 Tbsp. kosher salt, plus more for sprinkling

Bloom the yeast: Measure out 1/2 cup warm water and check the temperature--it should be between 110 and 120 degrees (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup of flour. Set aside near the stove while you prepare the dough.

Make the dough: Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6-1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Let it rise: Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 to 2-1/2 hours. The dough should double in volume.

Shape the dough: Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin.)

Cut the dough: With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

Shape the dough: One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhand underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls: Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes  at 325 degrees, then 10 minutes at 375 degrees.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

Black Beans and Rice with Chicken and Apple Salsa

From Andie Evans

4–6 Servings
active: 40 minutes
total: 40 minutes



1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seeds
3 cups low-salt chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 2–3-pound rotisserie chicken, skin discarded and meat shredded
4–6 lime wedges


Combine apple, 1/4 cup cilantro, 2 Tbsp. onion, and 1 tsp. lime juice in a small bowl; toss to coat. Set apple salsa aside.

Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired.

Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.


nutritional information
6 servings, one serving contains:
Calories (kcal) 387.4
%Calories from Fat 20.9
Fat (g) 9.1
Saturated Fat (g) 1.4
Cholesterol (mg) 44.3
Carbohydrates (g) 50.8
Dietary Fiber (g) 7.4
Total Sugars (g) 4.7
Net Carbs (g) 43.4
Protein (g) 26.8
Sodium (mg) 142.8

White Beat Ragout

From Shirley Evans

Makes 4-6 servings

active: 45 minutes
total: 45 minutes

Note: We serve this over brown rice instead of over bread.

A mix of chopped aromatics, like the Italian blend soffritto, is the base for countless recipes because it lends character to simple dishes. That's why we always have soffritto on hand. Freeze the extra from this recipe, then thaw, and you'll have the foundation for soups and sauces ready to go—no chopping required.



3 medium onions, chopped
1 red bell pepper, chopped
1/2 cup extra-virgin olive oil plus more
Kosher salt, freshly ground pepper
4 garlic cloves, 3 finely grated, 1 halved
2 teaspoons tomato paste
8–10 tablespoons finely grated Parmesan, divided
2 15-ounce cans cannellini (white kidney) beans, rinsed and drained
4 cups vegetable broth, divided
1 cup cherry tomatoes, halved
2 tablespoons chopped flat-leaf parsley

Pulse onions in a food processor until finely chopped but not puréed (you should have about 2 cups). Transfer to a medium bowl. Pulse bell pepper in processor until finely chopped but not puréed (you should have about 1cup); add to bowl and mix well.

Heat oil in a large heavy skillet over medium heat. Add onion mixture (it may splatter) and season with salt and pepper. Simmer, stirring often, until vegetables are completely softened, about 30 minutes. Add finely grated garlic and tomato paste and cook, stirring often, until tomato paste begins to turn deep red, about 3 minutes.

Meanwhile, preheat oven to 375°. Rub bread slices with cut sides of remaining garlic clove. Place bread on a baking sheet and sprinkle 1 Tbsp. Parmesan over each slice. Toast until cheese begins to brown, about 5 minutes. Set aside.

Stir in 3 cups broth; bring to a boil. Simmer, scraping up browned bits, until liquid is slightly thickened, 3–4 minutes. Add tomatoes and remaining 1 cup broth; simmer until tomatoes are tender, 3–4 minutes. Stir in 2 Tbsp. Parmesan. Season with salt and pepper.

nutritional information
5 servings, 1 serving contains:
Calories (kcal) 340
Fat (g) 13
Saturated Fat (g) 3.5
Cholesterol (mg) 15
Carbohydrates (g) 39
Dietary Fiber (g) 8
Total Sugars (g) 4
Protein (g) 15
Sodium (mg) 50

Strawberry Cheesecake

From Shirley Evans

Difficulty: Medium
Total Time: 20 mins, plus 1 hr baking and 6 1/2 hrs cooling and chilling time
Makes: 1 (9-inch) cheesecake, or about 12 servings

This cheesecake has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cake and serve for birthdays, holidays, or any special occasion.

Special equipment: You’ll need a 9-inch springform pan for this recipe.

Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath.

If time permits, make this cake a day in advance—it’s best after being refrigerated overnight.

For the cheesecake:
1 1/4 cups graham cracker or vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers (about 5 ounces)
2 tablespoons unsalted butter (1/4 stick), melted, plus more as needed
1 1/4 cups granulated sugar
1 tablespoon all-purpose flour
4 (8-ounce) packages cream cheese, at room temperature
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 teaspoon vanilla extract
1/4 cup heavy cream, at room temperature
1 large egg yolk, at room temperature
3 large eggs, at room temperature

For the strawberry topping:
1 1/2 pounds strawberries, washed, hulled, and cut into large dice
1 cup granulated sugar
1 teaspoon finely grated lemon zest (from about 1 medium lemon)
1 tablespoon freshly squeezed lemon juice
2 tablespoons water, if needed
1 tablespoon cornstarch, if needed

INSTRUCTIONS
For the cheesecake:
Heat the oven to 325°F and arrange a rack in the middle. Generously coat the bottom and sides of a 9-inch springform pan with butter. Place the wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the prepared pan and, using the bottom of a measuring cup, press evenly into the bottom and slightly up the sides.

Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, slowly pour in the sugar-flour mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.

With the mixer on low, add the lemon zest and vanilla and then slowly pour in the cream; mix until just combined. Add the egg yolk, then the whole eggs 1 at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.

Pour the filling into the prepared crust and spread it into an even layer. Bake until just the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour. (It will bake a little more as it sits in the hot oven.)

Remove the cheesecake from the oven and place it on a cooling rack. Place a baking sheet over the cheesecake and let it cool, carefully removing the baking sheet every 30 minutes to wipe away any condensation that has formed on the underside, until the springform pan is lukewarm to the touch, about 1 1/2 hours total. Remove the baking sheet and refrigerate the cheesecake uncovered until it’s chilled, at least 4 hours. (The cheesecake can be kept in the refrigerator for up to 3 days, covered with plastic wrap once completely chilled.) Meanwhile, make the strawberry sauce.

For the strawberry topping:
Place the strawberries and sugar in a medium, nonreactive saucepan and stir until the berries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.

Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes. Remove from the heat and skim and discard the foam.

If the sauce needs thickening, whisk the measured water and cornstarch in a small bowl until combined and no lumps remain. Return the pan to medium heat, bring the strawberry mixture to a boil, and add the cornstarch mixture a little bit at a time, whisking frequently, until the sauce has thickened to the desired consistency. Remove from the heat. Let the sauce cool to room temperature. Transfer to a container with a tightfitting lid and refrigerate until chilled or up to 3 days.

To assemble:
When ready to serve, run a knife around the inner edge of the cake pan. Unlock and remove the outer ring. Place the cheesecake on a serving dish, pour the strawberry sauce over the top, slice, and serve.