Dom DeLuise Recipe for Primavera

From Shirley Evans

I found this in a book by Dom DeLuise called Eat This...It'll Make You Feel Better
We could live on this.

5 garlic cloves, minced
4 Tbl olive oil
2 Tbl butter
1/2 lb asparagus, cut in bite-size pieces
2 carrots, thinly sliced
1/2 cup fresh peas
1-2 cup broccoli florets
1 cup cauliflower florets
1 onion, sliced in crescents
6 leaves of fresh basil, chopped
1 cup chicken broth
8-10 mushrooms, sliced
1 lb rigatoni
grated parmesan

In large skillet, saute garlic in oil.  Add vegetables and basil and saute until almost tender.  Add chicken broth and mushrooms.  Bring to a boil, quickly reduce heat, cover and simmer for 5 min.  Mix well.  Serve over pasta cooked al dente.  Sprinkle with grated parmesan.


Variation #1:
I don't do this, but it was in the recipe.  When adding chicken broth, first mix well with 1 can of cream of mushroom soup (it works!)

Variation #2:
Omit chicken broth.  Instead, add 1-28 oz can of crushed tomatoes.

Variation #3:
1 cup of diced cooked chicken may be added wthen you add the chicken broth.

Vegetable Hash, Salmon, and red pepper Aioli

From Shirley Evans

This is my version of the wonderful breakfast I ate often at Good Earth restaurant in Edina Mn.
 Serves 6
 Hash is served on individual plate with small piece of salmon, 2 poached or basted eggs and a dollop of red pepper aioli sauce.

 Red Pepper Aioli Sauce
2 Tbl minced garlic
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 Tbl oilive oil
Salt and pepper
In food processor, blend, garlic, peppers. Blend in mayo. With machine running, blend in oil. Season aioli, to taste, with salt and pepper. Transfer to small covered bowl. (Can be kept in refrig for up to 2 days)

 Salmon
18 oz salmon fillet, cut into 6 pieces
coarse grain salt freshly ground black pepper
 Preheat oven to 450. Place salmon, skin side down, on parchment-lined baking sheet.
 Bake until cooked through, about 12-15 minutes.

 Vegetable Hash
3/4 lb potatoes, peeled or unpeeled--cut into 1"pieces 1 sweet potato, peeled--cut into 1/2"pieces
1 tsp fresh rosemary, chopped, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided cooking spray
 4 tsp olive oil, divided
1 tsp garlic powder
 1/4 cup diced onion or as desired
1/2 cup shredded carrot
1/4 cup each of red and green bell pepper, thinly sliced
2 cup broccoli, shredded or asparagus, cut into small pieces (as desired)
water chestnuts, sliced, if desired
fresh sugar pea pods, if desired
2 tsp fresh lemon juice
Toasted almond slices for garnish

Preheat to 425. In a bowl, toss potatoes and sweet potato with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Blace on a baking sheet misted with cooking spray.
Drizzle with 2 tsp olive oil, tossing gently. 
Bake 25 min or until tender, stirring every 10 minutes. Heat remaining 2 tsp oil in large nonstick skillet over med heat. Saute onion, broccoli, bell peppers, water chestnuts, pea pods  for couple of minutes. Add potato mixture and cook for 5 minute or until heated. Sprinkle with lemon juice, remaining rosemary, salt and pepper. Heat through. Serve with a few toasted almond slices.

Instant Hot Cocoa Mix

From June Pieck, a friend in Willmar, Mn.

4  3/4 cup instant powdered milk
1  1/3 cup cocoa
2  1/3 cup sugar
1/4  tsp salt

Mix well.  We use the food processor,
Store in a dry container.
To serve, use 1/3 cup mix to 1 cup hot water.

Sweet Potato Waffles with Blueberry Syrup

This is a Mayo Clinic Diet recipe.
Serves 6
This is dairy-free if you use soy or almond milk instead of whole milk.

1 1/2 cup blueberry, fresh or frozen
2 Tbl water, if using fresh berries
1 Tbl lemon juice, fresh
1 tsp lemon zest, grated
1 Tbl dark honey
3 Tbl molasses, light, divided
1 pinch cloves, ground
1/3 cup sweet potatoes, peeled and diced, cooked and mashed (or 1/4 cup canned pumpkin puree)
3/4 cup flour
1/4 cup whole-wheat flour
1/4 cup cornmeal, yellow or white, stone-ground
1 Tbl baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1 cup milk, whole or almond or soy
2 Tbl olive oil
1 egg white

In saucepan, combine blueberies, water if using, lemon juice and zest, honey, 1 tbl molasses and cloves.  Bring to a boil over medium high heat, then reduce to low and simmer until berries burst and juices are slightly thickened, about 5 minutes.  Frozen berries take s little longer.  Set aside amd keep warm.

Combine cooked and mashed sweet potato (or pumpkin) in large bowl with cornmeal, baking powder, salt, cinnamon and ginger.  Whisk in milk, oil, and 2 Tbl molasses.  Add flours and stir until just combined.

Using electric mixer on high speed, beat the egg white until stiff peaks form.  Once whipped, gently whisk 1/3 of this mixture into batter to lighten it.  Using rubber spatula, gently fold the remaining egg whites into the batter, mixing just until incorporated.  Bake on waffle iron.
Makes 6 waffles.
Serve with reserved blueberry sauce.

2 minute microwave chocolate cupcakes

For dairy-free, substitute almond milk for half and half.
This is sugar-free and gluten-free.

This is from the website of Dr. Oz.  The recipe is from Jorge Cruz.

1/2 cup almond flour
1/4 cup Truvia Baking Blend
3 Tbl cocoa
1/8 tsp baking powder
1/2 tsp baking soda
2 Tbl coconut oil, melted
1 egg
2 Tbl half and half (or use almond milk for dairy-free)

Mix with a spoon until very smooth, no lumps.
Divide evenly into 4 or 5 mugs or ramekins.
Microwave 2 minutes.

Rice Pudding

1 1/2 cups water
3/4 cup basmati rice
3 cup whole milk
1 cup heavy whipping cream
1/2 cup sugar
2 cup raisens, if desired
1-2 tsp. cinnamon if desired, to taste
1 tsp vanillla

Bring water, rice and salt to simmer in heavy large saucepan over medium heat.
Reduce heat to low; cover.  Simmer until water is absorbed, about 10 minutes.  Add milk, cream, and sugar.  Add raisens and cinnamon as desired.  Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
Remove from heat and stir in vanilla.
Divide putting evenly among small bowls.  Serve warm or press plastic wrap directly on surface and chill thoroughly.  Keep refrigerated up to 2 days.

Peppermint Meringues

makes about 60

3 large egg whites, room temp
1/8/ t. salt
1/3 cup sugar
1/2 cup powdered sugar
1/4 tsp. peppermint extract
12 drops red food coloring

Preheat oven to 200 degrees.
Line baking sheet with parchment.

Using electric mixer, beat egg whites and salt on medium high speed until white and foamy, about 1 minute.  With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition.  Beat until firm peaks form, about 2 minutes longer.  Add powdered sugar and peppermint extract and food coloring.  Beat to blend, about 1 minute.

Spoon meringue into pastry bag fitted with a 1/2"tip.
Pipe meringue onto a prepared baking sheet int 1"cookies.
Bake until dry, about 2 1/2 hrs.  Cool until crisp and dry.
Can store 2 days airtight at rooom temp between sheets of parchment.

Sophie's PopTarts (Raspberry Linzer Bars)

Sophia Evans gets credit for these because she loves to make them and eat them.
They taste like the best PopTarts ever.  Raspberry jam is a favorite, but any flavor would work.

1 1/4 cups flour
1/4 cup almond flour
1/3 cup plus 1 Tbl sugar
1/2 tsp 1 1/4 sticks (1/2 cup plus 2 Tbl) butter
2 large eggs
1/3 cup raspberry jam
Raw sugar

Whisk first 4 ingredients together.  Add cold butter and rub in with your fingers until course crumbs form.  Beat 1 egg in small bow; add to flour mixture.  Stir until dough forms.  Divide in half.

Working with one half at a time, roll out dough between 2 sheets parchment to 12"x10"rectangles.
Transfer to baking sheet and chill for 2 hours.

Preheat oven to 375.

Remove top paper from first dough rectangle, invert onto a baking sheet.  Remove remaining paper.
Spread jam in an even layer over dough.
Remove paper from second dough sheet and invert, placing on top of dough covered with jam.
Remove remaining paper.  Press lightly from center of dough out toward edges to release any air pockets.  Press edges to seal.  Trim edges a bit to even them out if you desire.
Brush top with remaining beaten egg.  Prick dough several times with a fork.  Sprinkle with raw sugar.
Bake until crust is light golden, about 25 minutes.  Let cool completely on a wire rack. Trim edges.  Cut into bars.

Chili ( mild, with no cumin)

This is great on baked potatoes, too.


1 lb ground beef
2 medium onions, chopped
3- 15 oz cans chili beans, rinsed and drained, more or less to taste
2 Tbl sugar
1-2 Tbl chili powder, to taste
salt and pepper to taste
28 oz tomato juice or 28 oz diced tomatoes, undrained

In Dutch oven type pan, cook and stir ground beef and onions until browned.  Drain excess grease.
Add the rest of the ingredients, bring to a boil, reduce heat and simmer for about 20 minutes.

Cheese Torte that Makes Wisconson Proud

From Shirley Evans
Use our Blender Pesto Recipe from the Sauce section of this recipe book or use store bought pesto.

This is great with cracker but serve with crostini and you will always be pleased.
It's a favorite at neighborhood gatherings

11 oz. goat cheese
1/2 cup mascarpone cheese
1/3 cup roasted red bell pepper, chopped
16 oz cream cheese
7 oz. pesto (see Blender Pesto recipe)
1/4 cup toasted pine nuts
non-stick cooking spray

With non-stick cooking spray, grease 8"spring-form pan.  Line with plastic wrap; spray wrap.

In large bowl, blend cheeses.
Divide in thirds.
Stir the pesto into one, the peppers into the other and leave one plain.
In prepared pan, layer mixtures, first the plain cheese layer, then the pesto layer and last the pepper layer.  Cover; chill at least 4 hours.  Remove pan side.  Invert torte onto platter.  Press nuts into sides.
Serve with crostini or crackers.

Blender Pesto

2 cups fresh basil leaves
1/2 cup olive oil
2 Tbl pine nuts
3 Tbl softened butter
1 tsp salt
2 cloves garlic
Put all into food processor and mix at high speed, stopping often to scrape sides.

When evenly blended, pour into a bowl and beat in by hand (don't use processor for this):
2 Tbl freshly grated romano pecorino cheese
1/2 cup freshly grated parmesan cheese

When the cheese is evenly stirred in, stir in:
3 Tbl softened butter

To store, I freeze this in ice cube trays, then pop out cubes and keep frozen in plastic freezer bag.

Spaghetti Salad

From Annette Herzog

Zesty cold salad of spaghetti, cucumber, red onion, and tomatoes with an Italian vinaigrette.

1 lb. spaghetti noodles, broken in half, cooked according to directions on the box.
Drain, rinse with cold water, and drain again well.  Transfer to a large bowl.

1- 16 oz bottle Italian vinaigrette dressing
1 Tbl grated Parmesan cheese
1 Tbl sesame seeds
1 Tbl poppy seeds
2 tsps seasoned salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 medium cucumber, peeled and diced
1 medium red onion, diced
2 medium tomatoes, diced
Fresh parsley for garnish


In a separate bowl, whisk together the Italian dressing, cheese, sesame and poppy seeds, seasoned salt, paprika, garlic powder, black pepper, cayenne pepper, until well blended.
Stir in cucumber and onion.
Pour the mixture over the spaghetti and toss lightly to coat evenly.
Cover and refrigerate for at least 2 hours or up to 24 hours.
To serve, top with tomatoes and garnish with parsley springs.

Baked Rice Pudding

1 cup raw rice, cooked set aside.

In bowl, blend together:
4 cups scalded milk
6 eggs, beaten
1 cup sugar
1/2 cup raisens

Pour rice into a 2 quart casserole dish.  Sprinkle with cinnamon.  Add egg mixture and stir.

Place casserole dish in a large baking pan of very hot water 1"deep.
Bake about 50-60 minutes or until knife come out just-clean from center.  Don't overcook.

Hot Fudge Sauce Ice Cream Topping

This is a Martha Stewart recipe

1/2 cup sugar
1/4 cup cream
1/2 cup corn syrup
2 Tbl butter
pinch salt
1/4 cup cocoa
1/2 tsp. vanilla

In small pan, over low heat,  dissolve sugar in cream.
Add and whisk in corn syrup, butter, salt, cocoa.  Whisk in vanilla.
Heat thoroughly.  Let cool a bit and serve over ice cream.

Nutty Putty

Kids play with it and eat it.

3 1/2 c. peanut butter
4 c. powdered sugar
3 c. honey or corn syrup
4 c. dried milk powder
Mix together.  Divide in 10-15 portions.
At this point, you can freeze or refrigerate.  Take out a portion when you need it.

Dip pieces of this in melted milk chocolate chips for peanut butter cups.

KFC-style Cole Slaw

Dressing:
1/2 cup vegetable oil
1 cup Miracle Whip
1/4 cup tarragon vinegar
1/2 tsp salt
3/4 cup - 1 cup sugar, to taste
Mix until well blended.

Mix together:
2 1/2 lb. grated cabbage
1 carrot, grated
1/4 small onion, grated

Pour dressing over cabbage mixture and stir well.  Refrigerate until serving.

Glorified Rice

From Alpha Hanson (Shirley's aunt in Lake Mills IA)
Marvyl and Hans served this every Sunday for the smorgasbord in the Home Town Cafe.

In bowl, combine:
1 box lemon jello, prepared, chilled until set, whipped
1 cup cooked rice
1 cup cream, whipped
1 small can crushed pineapple, drained
1-2 cups mini-marshmellows

Can also use bananas, grapes, cherries, nuts, etc. as desired.
Chill.

Christmas Cranberry Salad

Grandma Arlene Evans made this every holiday!

Serves 18-20

In food processor or food grinder, process:
1 lb. fresh or frozen cranberries
1 orange-- leave peel on
1 can pineappple --crushed
Put 2 cups sugar and 1 Tbl lemon juice over and set aside.

2 small pkg. cherry jello, dissolved in 2 cups hot water--let cool

In bowl, add 2 diced apples,1 cup diced celery.
Add cooled jello mix and cranberry mix.

Refrigerate until set. Stir occasionally while it is setting up so it mixes well.
This keeps a long time, refrigerated.

Hollandaise Sauce (Great for Poached Eggs)

Makes 1 cup

4 egg yolks, room temp
juice of 1 Lemon
1 Tbl boiling water
8 Tbl (1/2 cup) butter, cut in small pieces
salt
1/8 tsp red cayenne pepper
1/4 c warm heavy cream

Mix egg yolks, 2 Tbl lemon juice and 1 Tbl water in heavy nonmetal bowl and set in a frying pan that has 1 inch of boiling water in the bottom --this is called a bain marie).  Whisk the yolk mixture steadily.  Do not let the bowl touch the water or it will curdle.  The water may be boiling as long as the mixture in the bowl is 160 to 180 degrees.  Do not let the water evaporate.  Whisk for 5 minutes or until thick,  slowly adding the butter, piece by piece, whisking after each addition.  Season with salt and pepper to taste.  If the sauce doesn't thicken, turn up the heat, but be sure the temperature of the sauce remains BELOW 180.  the hollandaise may be made up to one hour ahead of time and kept in the bain marie.
If eggs in the hollandaise go over 180 degrees you get scrambled eggs.

Hollandaise sauce will hold for no more than 1 1/2 hours.

Heritage House Spinach Salad

From Shirley Evans

1 1/2 lb. fresh baby spinach
1 can or bag bean sprouts, rinse and drain
1 can sliced water chestnuts, rinse and drain
5-6 slices bacon, crisp and crumbled
hard boiled egg slices
chopped onion (mild or red)

Dressing:
2/3 c. vegetable oil
1/3 c. sugar
1/3 c. ketchup
1/3 c. red wine vinegar
celery seed (opt)
pepper
Shake or blend ingredients for dressing together.

Toss salad ingredients.  toop with onion, egg and bacon.
Pour on dressing.

Spinach and Artichoke Dip

1 - 14 oz can artichoke hearts, drained and chopped
1 Tbl oil
1  -10 oz bag baby spinach
1 - 8 oz pkg cream cheese
1 1/2 c. shredded mozzarella cheese
3 green onions, sliced
3 Tbl garlic, minced.

In lg pan, heat oil.  Add artichoke and cook a minute.  Reduce to medium.  Add spinach and cook untill wilted, turning often.  Mix in cream chees and mozzrella and let it melt entirely.  Fold in green onions, garlic and season with salt and pepper to taste.  Remove from heat.  Pour into a baking dish.  Top with mozzarella cheese and bake until melty.  Serve with breads and crackers.

Poached Eggs

Serves 4-6

Poach more eggs that you need to be sure you have perfect eggs to serve.  If an egg yolk breaks,leave the egg in the water to cook.  When cooked through, remove and refrigerate.  Use for another purpose.

6-8 eggs
1/4 c. white vinegar
.
Grease bottom of large skillet or use a nonstick pan.  Add water twice the depth of an egg and heat with the vinegar.  Break an egg into a small bowl.  When the water comes to a boil, swirl it into a vortex with a spoon.  Drop 1egg at a time into the pan .  The swirling water should surround the eggs.  Reduce the heat.  Simmer 3-4 minutes or let stand off the hear for 8 minutes.  By this time the white should be firm and the yolk soft.  Remove with skimmer and trim off any stringy things.  If not using the egg immediately, plunge it at once into cold water.  Store in this way up to 24 hours.  Repeat the process for each egg.  To reheat the eggs, place into simmering water for 1 minute.  Drain and serve with Hollandaise sauce

Kincaid's French Toast with Peach Compote and Berries

Batter:
8 eggs
2 cups whole milk or cream
1/3 cup sugar
1 cup Triple Sec
2 tsp cinnamon
1 tsp salt
8 pieces sourdough bread, thickly sliced

Fruit:
1 cup fresh berries, seasonal blend
1 cup each, whole butter blended with warmed pure maple syrup
1 lb sliced peaches, fresh or frozen
2 Tbl melted butter, clarified

Blend together batter ingredients.  Pre slice berries and blend warm syrup with melted butter.  Place on table.  Pre-warm peaches underneath broiler until hot.  Hold at warm.

Heat oven to 350.  Coat bottoom of a non-stick pan with melted butter.  Place bread in batter mixture and let soak 2-3 minutes.

Cook toast over medium heat until golden brown on both sides.  Transfer to ovenproof plate and place in 350 degree oven to bake an additional 15 minutes.  Top with warm peaches and assorted berries.

Bacon, Potato and Cheddar Frittata

Serves 2 big portions

Note:  you will need a 10"oven-safe, nonstick skillet.

6 large eggs
2 Tbl half and half
 salt and pepper
4 slices bacon, cut into 1/4 inch pieces
1 Yukon Gold potato (about 6 oz) peeled and cut into 1/4"pieces
1 shallot, minced
1/3 cup cheddar cheese
Adjust oven rack to be about 6"from broiler element and heat the broiler.
Whisk the eggs, half and half, salt and pepper together in a bowl until well blended. Set.aside.

Cook bacon and drain on paper towel. Reserve the bacon and set aside.

In skillet, add 1 Tbl oil or bacon grease and potato, salt, pepper.  Cook over medium heat stirring until potato  pieces begin to brown and are almost tender, about 10 minutes.  Add shallot and continue to cook until the potato is golden brown and tender and the shallot is softened and lightly browned, 5-6 minutes longer.
Crumble bacon and cheese into the egg mixture.  Add the egg mixture to the skillet and cook using a rubber spatula to stir and scrape the bottom of the skillet until large curds and the spatula begins to leave a wake but the eggs are still very wet, about 1 minute.  Shake the skillet to distribute the eggs evenly and continue to cook without stirring to let the bottom set, about 30 seconds.


Using pot holder (skillet handle is hot) remove skillet from oven.  Let sit until the eggs in the middle are just set, about 3 minutes.  Use a rubber spatula to loosen the frittata from skillet, then slide onto a cutting board, slice into wedges and serve.

Quiche Lorraine with Bacon and Swiss

1 refrigerated pie crust
8 slices bacon
1 medium onion, thinly sliced
4 eggs, lightly beaten
1 cup half and half
3/4 cup milk
1/4 tsp. salt
pinch of nutmeg
2 Tbl. flour to toss with cheese
1 1/2 cup shredded Swiss cheese (6 oz)
Tomato wedges
Parsley (opt)

Preheat oven to 325.

Prepare and bake the pie crust.

Meanwhile, in a large skillet, cook bacon until crisp.  Drain, reserving a tbl of the drippings.  Crumble bacon finely and set aside.

Cook sliced onion in reserved drippings over medium heat, about 5 minutes or until tender but not brown.  Drain.

In medium bowl whisk together eggs, half and half, milk, salt, and nutmeg until well mixed.  Stir in crumbled bacon and onion.  In another medium bowl, combine shredded cheese and flour.  Toss until flour coats cheese.  Add to egg mixture.  Mix well.

Carefully pour egg mixture into hot baked pastry shell.  Bake 45-55 minutes or until a knife inserted near center comes out clean.  Let stand for 10 minutes before serving.  Garnish with tomato wedges and parsley.

6 servings
594 calories, 42 grams fat

Brunch Sausage Ring

From Maureen and Chuck Snyder

1 Jimmy Dean Hot Sausage,
1 1/2 cup Pepperage Farms Stuffing Mix
2 eggs
Chopped green onion, to taste
Line ring mold with crumbled corn flakes.
Mix sausage "stuff" together and smush into ring mold.
Bake 325 for 45-60 min.
Turn out onto plate.

Serve with Wine and Egg Brunch, Brunch Chipped Beef Dip Dipping crackers and veggies and fresh fruit.

Chipped Beef Dip for Brunch

From Maureen and Chuck Snyder

1  5 oz jar of chipped beef
1 Tbl butter
1 pint sour cream
2-3 Tbl flour
1/4 cup white wine
2 Tbl parmesan cheese
dash of cayenne pepper
8.5 oz canned artichokes

In pan or crock pot....,melt butter, blend in flour.
Add sour cream, wine, parmesan and artichokes.  Add beef, cayenne and heat through.

Wine and Egg Brunch

From Maureen and Chuck Snyder

1 loaf of Pepperage Farms white bread, crust removed
6 Tbl. melted butter
1/2 lb. swiss cheese, or more
1/2 lb. monterey jack cheese
9 eggs
1 1/2 cup milk
1/2 cup white wine
3-4 green onions
1 Tbl. mustard
salt and pepper to taste
1/2 cup sour cream
3/4 cup cheddar cheese or parmesan cheese.
Crumble bread in 9x13 pan, drizzle butter over, spread on cheese and onions, mix eggs, milk, wine, mustard.  Pour over casserole, cover and refrigerate over night.
Bake 350 30-45 minutes. Top with sour cream and cheese.  Heat thru.  (This freezes)

Ham and Cheese Brunch Quiche

From Prevention Magazine

Serves 8
Preheat oven to 400 with rack in center positioin


1 refrig pie crust
1 cup 2% milk
3 lg. eggs
3 lg egg whites
2 Tbl. snipped fresh chives or scallion greens (opt)
8 oz sliced mushroooms
1/2 c. finely chopped onion
3 oz. Swiss, fontina or Gruyere, grated (about 3/4 cup)
2 oz slice low-sodium deli ham, torn into small pieces


Fit pie dough into pie plate and line with foil and dried beans or pie weights.
Bake at 400 until crust is pale golden, about 10 minutes.  Remove foil and weights and let crust cool.

Reduce oven temp to 350.  Whisk together milk, eggs, egg whites, and chives in bowl.  Heat large nonstick skillet coated with non-stick spray over med. heat.  Add mushrooms and onion and cook, stirring, until golden and tender, about 5 minutes.  Let cool slightly and stir into milk mixture.   Scatter cheese and ham over bottom of cooled crust.  Pour in milk mixture.  Bake until filling is set,
about 40 minutes,  Let stand 10 minutes before slicing into 8 wedges.
Per serving:  228 calories, 11 g pro, 16 g carb, 13 g fat, 275 mg sodium.

Ham and Broccoli Quiche (Judy Peerboom)

From Judy Peerboom

1  9" Quiche
Preheat oven to 375

1 refrigerated pie crust (directions on box)
place pie crust in glass pie pan.

Mix together:
1  1/2 c. cubed cooked ham
1  1/2 c. shredded swiss or cheddar cheese
4 eggs, whisked
1 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1/2/ tsp. dry ground mustard
Broccoli, Asparagus, and/or Tomato slices (optional)
Pour into pie pan. Bake 35-45 min. or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.

Banana Bread

This simple, moist banana bread can also be baked in 1 (9x5x3) loaf pans.

For best flavor, use very ripe bananas, or bake bananas in oven and cool before using.

1 3/4 cup flour

1 1/2 tsp. baking soda

1/2 tsp. salt

3 large eggs

1 cup mashed ripe bananas (about 3)

1 cup sugar

1/2 cup vegetable oil

Preheat to 350.

Coat 3 (5x3) pans with non-stick spray. Whisk flour, soda, salt in medium bowl.  Whisk eggs, sugar, bananas, and oil in large bowl until smooth.  Add dry ingredients to banana mixture and stir just until combined.  Scrape evenly into prepared pans and bake until a toothpick comes out clean, about 40-50 minutes.  Transfer to a wire rack, let bread cool in pan for 15 minutes.  Run a knife around inside of pan to release the bread and turn out onto a rack.  Let cool completely.

Easy French Dip Sandwiches

Serves 8
3 lb. fresh beef brisket (not corned beef)
1 pkg (1.3 oz) dry onion soup mix
10-12 oz condensed beef broth

8 mini-baguettes or sandwich buns

Place beef in slow cooker.  Mix dry soup mix and beef broth.  Pour over beef.
 on Low 8-10 hours or until beef is tender.
Skim fat froom liiquid.  Remove beef.  Cut across grain into thin slices.

Cut each baguette horizontally in half.  Fill with beef.  Cut in half  Serve with broth for dipping.

Salisbury Steak in CrockPot

Old fashioned taste.  Serve with mashed potatoes,sweet corn and fruit salad.

4-8 hamburger patties seasoned with 1 Tbl steak seasoning (Montreal)
Layer in crockpot with sliced mushrooms (as many as you want)

Mix together:
1 1/2 c. chopped onions
1/2 tsp. pepper
1/4 cup flour
1 1/2 c. beef broth
Pour over beef and mushrooms.

Cook in crockpot on low for 6-8 hours

Mushroom Wild Rice Bake

Perfect with Chicken or Fish
Serves 6-8

1 cup raw wild rice
2 cup boiling water
2 Tbl butter
1 lb. sliced fresh mushrooms
1 cup onion, chopped
3/4 cup raw long grain white rice
1/2 cup sliced almonds
3 cups chicken broth
1 1/2 cups half & half, or whole milk
2 tsp. Penzeys Mural of Flavor (or substitute 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp. oregano, 1/4 tsp basil)
1/4 tsp ground pepper
4 Tbl. grated parmesan cheese

Place wild rice in a bowl and cover with boiling water.  Soak for 1 hour.  Drain and set aside.

Preheat oven to 350.

In large skillet, melt butter over medium heat.  Add mushrooms and onions and cook until tender, about 7-10 minutes.  In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, browth, milk and spices.  Mix well.  transfer to greased 2 1/2 qt. baking dish.  Cover and bake at 350 for 75 minutes.  Uncover.  Bake another 10-15 minutes if liquid is not absorbed.  Then sprinkle with cheese and bake 10 more minutes.  Place on low broil to brown the cheese if desired.

Oven-Baked Brown Rice with Seasoned Herbs and Parmesan

Adjust oven rack to middle position.
Preheat to 375.

Heat 2 Tbl. butter in skillet over medium heat until foaming.  Add 1 small minced onion and cook until translucent, about 3 minute. Don't brown.  Set aside.

Spread 1 1/2 c. brown rice in 8"glass square dish.
Heat 2 1/3 c. chicken browth to boil and pour over rice.
Then add butter, onion and mix.

Double wrap in foil tightly and bake 1 hour until tender.

When done, remove foil.
Stir in 1/4 tsp pepper, 1/4 cup fresh parsley chopped, 1/4 cup fresh basil chopped, 1/2 cup grated parmesan and 1/2 tsp. lemon juice.

Stir with fork.  Cover 5 minutes.
Stir again.  Let stand 5 more minutes, uncovered.

         

Oven-Baked Brown Rice

1  1/2 c. brown rice
2  1/3c. water
2  tsp. butter or vegetable oil
Adjust oven rack to middle of oven.
Preheat oven to 375.

Spread rice in 8" glass square dish.
Bring water and butter or oil to a boil and pour over rice.
Cover tightly with double layer of foil.
Bake 1 hour until tender.

Remove from oven and uncover.
Fluff with fork.  Cover for 5 minutes.
Fluff again and let sit, uncovered, 5 minutes more.

Meatball and Spinach Baked Ziti

6-8 Servings

2 cups ziti
Kosher salt and freshly ground black pepper
1 lb. lean ground beef
1/2 small onion, chopped
1/4 c. panko breadcrumbs
2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 large egg
1 tbl canola or vegetable oil
1/4 c. dry red wine (opt)
1 (24 oz) jar marinara (or recipe, below)
2 bunches spinach, stems discarded and leaves torn (about 4 cups)
3 Tbl chopped fresh basil
sliced olives to taste (opt)--stir in before adding mozzarella
8 oz shredded mozzarella
Preheat oven to 350.  Lightly grease a 2 qt baking dish.
Cook pasta in a large pot of boiling salted water until al dente.  Set aside. Mix ground
Beef, onion, breadcrumbs, garlic, egg, salt, and pepperin a bowl.  Shape into 30 or so small meatballs.
Heat oil in large skillet over medium heat.  Add meatballs and cook, turning occasionally, until brown on all sides, 6-8 minutes.  Stir in wine, gently scraping up brown bits from bottom of pan. Stir in marinara, spinach and basil and fold in pasta.  mozzarella cheese over all and bake til melty and bubbly around edges, 25-30 minutes.  Let stand 10 minutes before serving.


Marinara Sauce
2 Tbl olive oil
1 medium onion, chopped
2 tsp. minced garlic
1 (28 oz) can crushed tomatoes
1 tsp oregano, dried
1 whole bay leaf
1 tsp sugar
salt and pepper to taste
Over medium heat, heat oil in large pot until hot.  Add onion and garlic, saute 3-5 minutes until soft but not browned..Add tomatoes, stir to mingle flavors.  Add oregano and bay leaf.  Sprinke in sugar, salt and pepper.  Lower heat and continue to simmer for 30 minutes, uncovered.  Stir occasionally.  Remove bay leaf.

Crispy Spring Rolls

Anh Dien Nguyen taught our family how to make these delicious spring rolls.

3 lbs. ground pork
2 cans water chestnuts
1 pkg. bean threads, soak until soft and drain.  Set aside.
1 tsp. salt
1 tsp. pepper
2 onions
2 carrots
1 tsp, fish sauce (opt)
1 tsp. garlic powder
2 pkg. spring roll wrappers (you find these in the freezer section of Asian markets)
Vegetable oil for frying

Saute ground pork and stir to cook very loosely.
With food processor, chop onions, carrots, and water chestnuts and add to cooked pork.
Cut softened bean threads into very small pieces with a scissors and add to pork mixture.
Add salt, pepper, fish sauce, garlic powder.
Mix all.

At this point, you can put mixture in a container and refrigerate overnight or freeze until ready to roll.

When ready to make spring rolls, put pork mixture in frying pan and warm up on top of stove.  While mixture is heating, thaw spring roll wrappers directed on package (about 30 minutes),

Cut thawed spring roll wrappers in 4 squares. Keep them from drying out by putting them under damp towels while rolling.

Put small amount of pork mixture on a skin and roll like an envelope.  Put them into plastic baggies as you make them.  You can freeze them at this point to fry another day.

Or, you can fry them in very hot oil until light brown.  Take them out of oil and put them directly on paper towels to drain excess oil.

You can put fryed rolls in freezer.  When ready to use, take them out and put them on a rack over a baking sheet.  Bake in preheated oven 350 until hot and crispy.
Serve with Sweet and Sour Sauce.

Sweet and Sour Sauce
1 c. sugar
1/2 c. vinegar
1 c. water
2 Tbl. brown sugar
2 Tbl. tomato paste
2 Tbl. BBQ sauce (any brand)
2 Tbl. corn starch
1 tsp. salt
1/2 tsp. garlic powder
Cook until thick

The Best Hummus

From Dana & Karl Schrader
Makes 6 Servings (about 3 cups)

1 can (16 oz.) chickpeas, drained just a tiny bit
1/4 c. roasted tahini (sesame seed paste)
1 garlic clove, minced (or more to taste)
3 Tbsp. olive oil
1/4 c. fresh lemon juice
1 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes

In a food processor, place chickpeas and their juice and all remaining ingredients and puree until smooth, scraping down sides of the bowl frequently. If the mixture is too thick, add water, 1 tablespoon at a time, to reach the desired consistency. Serve at room temperature.

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.