Corn and Avocado Salad

2 cups uncooked pearl or Israeli couscous (or Orzo or Acini di Pepe pasta)
3 cups low sodium chicken broth
Salt and pepper to taste
4 cups frozen sweet corn
1 Tbsp. butter (or olive oil)
12 oz. cherry tomatoes, halved
16 oz. fresh mozzarella balls, halved
2 avocados, cubed

Dressing:
1/3 cup white balsamic vinegar

1/2 cup olive oil
2 Tbsp. honey
1 tsp. Dijon mustard
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
Salt and pepper to taste

Cook couscous or pasta per package instructions using the chicken broth instead of water. Season with salt and pepper to taste and add a drizzle of olive oil to the pot. Once done, drain and transfer to a plate to cool.  In a large frying pan, add butter or oil and then the corn. Sauté until most kernels are somewhat browned. Season with salt and pepper to taste.

Whisk together the dressing ingredients and adjust to taste.   Add all salad ingredients and mix thoroughly.

Serve soon after adding avocado.    .  

Chicken Marsala

3 chicken breasts, sliced in half lengthwise
1/4 cup flour
Salt and pepper, to taste
1 Tbsp. olive oil

3 Tbsp. butter, divided
10 oz. Baby Bella mushrooms, sliced
1 shallot, finely chopped
2 cloves garlic, minced
3/4 cup low sodium chicken broth 

3/4 cup Marsala wine
3/4 cup heavy cream
2 tsp fresh thyme, chopped
Fresh parsley, chopped, for garnish

Chicken cutlets should be 1/4 inch thick.  Flatten them with a mallet if necessary. Combine the flour, salt and pepper in a large bag or bowl. Toss or shake to coat them with flour mixture.  . 

Heat the oil and 2 Tbsp. butter in a large skillet. When butter is melted, add the chicken cutlets to the pan and cook on medium for about 3 minutes per side, until  golden brown. Remove from pan and set aside.
Melt the remaining 1 Tbsp. butter and add the mushrooms. Saute them for 2-3 minutes until they soften.  Add the shallot and garlic and season with salt to taste. Cook for a minute or two.  Add the broth, Marsala wine, heavy cream and thyme and bring to a boil. Lower the heat to a simmer and cook sauce for 10 to 15 minutes until it thickens and browns in color, stirring occasionally. 

Add the chicken back to the pan and baste with the sauce. Heat for a few more minutes and then garnish with fresh parsley and serve with pasta or mashed potatoes.

Dilly Beans

2 pounds green beans, washed and trimmed.
1 cup white vinegar
1 cup apple cider vinegar
2 cups water
1/4 cup sugar
4 cloves garlic, peeled and halved
1 Tbsp. pickling spices
1 1/2 tsp. Kosher salt
1/2 cup minced onion
4 sprigs fresh dill (dried dill or dill weed will not work)
1/2 tsp black peppercorns
1/2 tsp dried red pepper flakes
2 small chilies {optional}

MAKE THE BRINE: In a saucepan, bring water, vinegars, salt, sugar, and pickling spices, to a boil. Once the mixture has boiled and the sugar has dissolved, remove from heat, set aside and allow it to come to room temperature.

BLANCH THE GREEN BEANS: Bring 2 quarts of water to a boil in a medium saucepan.
Add the green beans and allow them to cook for 1 minute. Drain green beans and immediately put in a bowl of ice water for 5 minutes. Drain the beans again and set aside.

ASSEMBLE THE DILLY BEANS: Equally divide onions, garlic, peppercorns, red pepper flakes, and optional chilies in the bottom of clean jars (2 quart jars or 4 pint jars). Add beans to the jars. Tuck some of the dill amongst the beans. Pour the brine over the beans, put a lid on the jars and keep them on the counter for 12 hours. After 12 hours, transfer the jars to the fridge. Allow them to sit in the fridge for at least 2 days before consuming.

NOTES: Use the freshest beans you can find. The fresher the beans, the crispier the finished product. Beans no bigger than a pencil are best, but not tiny haricot vert. This recipe is not safe for canning, but they will keep in the refrigerator for 3 to 6 months.

Cheena’s Cilantro Mousse

2 bunches of fresh cilantro - leaves only
2 sprigs of parsley - leaves only
1 clove of pressed fresh garlic
1/2 medium jalapeno pepper (remove seeds)
1 can (7.6 ounces) Nestle's Media Crema (found in Publix canned milk section) 

1/2 cup mayonnaise
1 envelope of Knox gelatin dissolved in 1/4 cup water
Dash of salt

Place all ingredients in a blender and blend on high. Spray a four-cup mold with non-stick spray. Add mousse, cover, and refrigerate overnight. Unmold and serve with plain crackers or bruschetta toasts.

Oatmeal and Apple Pancakes

1 large apple
2/3 cup old-fashioned rolled oats

1/3 cup flour 
2 large eggs
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon Diamond Crystal kosher salt
Extra-virgin olive oil for frying
Maple syrup and butter for serving

Dice apple and microwave for three minutes. Place other ingredients in a blender, add cooled apples, and blend. Bake on medium or slightly lower as you would regular pancakes.  Make small pancakes about 3-4 inches across, as they are very tender, and if larger will be hard to turn.

Spinach and Orzo

2 Tbsp. butter 

4 large scallions, trimmed and thinly sliced or about 1/2 large sweet onion, chopped fine

2 large cloves garlic, minced

8 oz. baby spinach leaves (8 cups), coarsely chopped

1 tsp. Kosher salt, or to taste

1 3/4 cups low sodium chicken or vegetable stock (1 can)

1 cup orzo

1 tsp. finely grated lemon zest from one lemon

3/4 cup (3 oz,) crumbled feta

1/2 cup frozen green peas

1 cup chopped fresh dill (or parsley, mint, or combo)

Squeeze of lemon juice

Salt and pepper to taste

One can white beans or garbanzos, drained (optional)

In a skillet over medium heat, melt butter.  Add onions and garlic and sauté until they soften. Add orzo and toast until slightly browned. Stir in the spinach, adding in batches if it doesn’t fit: add 1/2 teaspoon salt. Continue to cook, stirring occasionally until the spinach is wilted, about five minutes.

Stir in the stock and bring to a simmer. Add lemon zest, cover and simmer over medium low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 15 minutes, stirring once or twice. Add the peas, dill, cheese, and optional beans and cook for another minute or until peas and beans are warm. Squeeze half a lemon over, Add salt and pepper to taste, and serve sprinkled with more scallions and cheese, if desired. 

This is a yummy recipe from New York Times. I could eat it every day.

Ukrainian Breakfast Cheesecake. (Zapekanka)

2 cups (500 g) cottage cheese or farmer's cheese (drained if wet)
2 large eggs
1/2 cup (100 g) granulated sugar
1/4 cup (60 ml) sour cream or plain yogurt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (75 g) raisins (optional)
Zest of 1 lemon (optional)
2 tablespoons butter (for greasing the pan)
Powdered sugar (for dusting, optional)

Preheat your oven to 350°F.  In a large mixing bowl, combine the cottage cheese, eggs, sugar, sour cream (or yogurt), vanilla extract, baking soda, and salt.  Use a hand mixer or food processor to blend the mixture until smooth. The mixture should be creamy but still have some texture from the cottage cheese.  If using raisins or lemon zest, fold them into the mixture gently.

Grease a round or square baking dish (about 8x8 inches or similar) with butter to prevent sticking.  Pour the cheesecake batter into the prepared baking dish, smoothing the top with a spatula.  Bake in the preheated oven for about 30-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Remove the zapekanka from the oven and let it cool in the baking dish for about 10-15 minutes. Then transfer it to a wire rack to cool completely.  Once cooled, dust the top with powdered sugar if desired. Cut into slices and serve warm or at room temperature.

Optional toppings:Fresh berries or fruit preserves, Honey or maple syrup,  A dollop of sour cream or whipped cream.  

Zapekanka is a traditional Ukrainian cheesecake made primarily with cottage cheese or farmer's cheese, giving it a creamy texture and rich flavor. This dessert is often enjoyed as a sweet treat for breakfast or dessert and can be topped with various fruits or drizzled with honey.

Spiral Spanikopita

16 oz frozen chopped spinach, thawed and water squeezed out (ie. use a clean dish towel)

1 stick unsalted butter, melted (1/2 cup)

1/2 cup olive oil, divided

1/2 large onion, finely chopped
4 scallions, sliced

1/4 cup curly parsley, chopped 

2 Tbsp. fresh dill, chopped
8 oz. feta, crumbled
2 eggs, whisked
Salt & pepper to taste
Generous dash of ground nutmeg
1 roll phyllo sheets (16 sheets)
Sesame seeds

Preheat oven to 375 °F.  Melt the butter in a bowl and add 1/4 cup olive oil. Or use all butter or all oil, your choice! 

Heat a large non-stick pan over medium heat. Add 1/4 cup olive oil and sauté the chopped onion and scallions until soft. Add the dill, parsley, spinach, salt & pepper & nutmeg, sauté a few more minutes until any extra water has evaporated. It should be fairly dry, not juicy. Leave to cool a little, then scoop it into a big bowl. Crumble in the feta and add the whisked eggs, stir until mixed.

Lay a phyllo sheet on your work surface. Brush with some of the melted butter/oil, then lay another sheet on top of that and brush again with butter. Spread about 4 Tbsp. of the filling in a line along the longest edge of the pastry. Roll loosely into a long sausage (don’t roll it too tight as this might cause the pastry to split), then coil the pastry and put in the centre of an oven proof baking pan.

Repeat with the rest of the pastry and filling, arranging the coils around the central one. Brush the tops with more butter, then sprinkle with the sesame seeds. Bake for 25-30 mins until golden and crisp.

Chia Pudding

 1/4 cup chia seeds

 1 cup milk

 2 Tbsp. cocoa powder (optional)

 2 tsp. maple syrup, honey or agave syrup (to taste)

 1/2 tsp. vanilla extract

 Pinch of salt

In a mixing bowl or jar, combine chia seeds with cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Slowly pour in the milk while whisking vigorously to ensure the cocoa powder dissolves evenly and chia seeds don’t clump.

Let the mixture sit for 15 minutes, then whisk vigorously again to prevent the chia seeds from clumping.  Cover the bowl and refrigerate for at least 2-3 hours (preferably overnight), or until thickened. Once set, give it a final stir and serve with your favorite toppings such as Greek yogurt, sliced banana, fresh berries, granola, or grated chocolate.  .

Notes:
To store: Store chia pudding in a mason jar or airtight container in the fridge for up to 5 days. Stir and add a splash of milk before serving to restore creaminess.

To freeze: For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the fridge, stir well, and enjoy with your favorite toppings

Pyry z Gzikiem — Polish cottage salad with potatoes

9-10 oz dry farmers cheese or drained cottage cheese
1 cup sour cream (or Greek style yogurt)
Spring onions
Few radishes
Bunch dill
Bunch parsley
Salt, freshly ground black pepper
5 medium potatoes
2 tablespoons oil
1 teaspoon oregano

The best are new potatoes. Wash potatoes. Peel them if you wish. Cut potatoes in halves, place in a bowl. Add 2 tablespoons of oil, season with salt, sprinkle with oregano. Mix to cover all the potatoes with seasonings. Spread potatoes on a baking dish. Bake for 30 minutes in 360 F till cooked.

In the meantime, make salad. Combine cheese and sour cream. Chop or grate vegetables and herbs. Mix together and add salt and pepper.  You can also add other vegetables, such as cucumber, peppers, etc.

Serve the potatoes topped with the salad.

Sourdough Recipes

    Great sourdough reference:  https://thesourdoughjourney.com/

Bulk fermentation (BF) starts when the starter is mixed with the dough.

Starter — Maintaining, Drying, Reconstituting

My Hydration and Ratio Calculator

Unloaf Boule Recipe and Timeline

Cinnamon Swirl Batard Recipe and Timeline

Sandwich Loaves Recipe and Timeline.

Loaf video. https://www.facebook.com/61574034204366/videos/640987758804022/?fs=e&fs=e

Oaza Bakeries Pumpernickel

Seeded Semolina.Bread

English Muffins

Bagels

Cheese Crackers

Bulk Ferment Discard Pancakes

Brioche Cinnamon Rolls

Buckwheat Pancakes/Crepes/Blini

Wraps/Tortillas

Brownies

—————

 Optional Additions to any recipe:

25g honey for 500 g flour

25 g olive oil for 500 g flour

Inclusions —  Methods and Ideas

————-

Alternative Boule Ratios: 

350 water, 

500 flour, 

150 starter, 

10 salt

Or

100 grams sourdough starter, bubbly and active, 

325 grams water, 

30 grams honey, 

250 grams all purpose flour, 

125 grams bread flour, 

100 grams whole wheat flour, 

10 grams salt

Or

2 boules 

800 grams of KA organic bread flour

200 grams of costcos organic all purpose flour 

650 grams of warm filtered water 

200 grams of active starter

25 grams of raw honey

25 grams of avocado oil

26 grams of salt 

Cold Dutch oven 

Bake at 500 for 35 minutes, lid on 

425 uncovered for 10 minutes 

internal temperature 205

Mix all ingredients and let sit for 30 mts

4 stretch and fold every 30mts

Then bulk ferment 4-11 hrs depending on temperature 

1st pre shape then let rest for 30 mts final shape then put in banatons, let sit 5 minutes then stitch and put in fridge to cold retard and bake the next morning. 

Polish Creamy Cranberry Relish with Horseradish

2 cups whole cranberries, fresh or frozen
1/2 medium yellow onion, roughly chopped
3/4 cup sour cream
1/4 cup sugar
1/4 teaspoon salt, or to taste
2 tablespoons prepared horseradish, or more to taste

Pulse the cranberries and onions in a food processor until finally ground. Do not make a purée, you want some texture. Stir in the sour cream, sugar, salt, and horseradish. Adjust to taste. Store in airtight container in refrigerator up to 10 days.  Great with turkey, on turkey sandwiches, or with any pork recipe.

Chocolate Banana Bundt Cake

8 oz. (2 sticks) unsalted butter
1/2 cup natural cocoa powder 

1 tablespoon instant espresso powder

1 cup water
About 2 1/2 cups all-purpose flour (10 ounces or 238g)

2 cups dark brown sugar (15 ounces; 426g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1 1/2 cups coarsely mashed ripe bananas from 3 medium bananas (12 ounces or 340g)
1/2 cup sour cream, at room temperature

3 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup walnuts, chopped
1 tablespoon confectioners' sugar

Adjust oven rack to middle position and preheat oven to 350°F. Grease Bundt pan with baking spray.   In a medium saucepan, combine butter, cocoa powder, espresso powder, and water. Bring to a boil over medium-high heat, stirring constantly, until mixture is combined, about 2 minutes.

In a large bowl, whisk flour, brown sugar, baking powder, baking soda, and salt to combine. Whisk in cocoa mixture, followed by bananas, sour cream, eggs, and vanilla, until smooth.  Fold in walnuts.

Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.  Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners’ sugar using a fine-mesh strainer and serve.

Hasselback Potatoes

4 medium russet potatoes

3 tablespoons unsalted butter, melted

3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme (or fresh, chopped)
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Preheat your oven to 400°F (200°C).  Wash the potatoes thoroughly and dry them with a towel. Place each potato on a cutting board and, using a wooden spoon or chopstick on either side of the potato as a guide, slice the potatoes into thin, even slices, being careful not to cut all the way through the bottom (leaving about 1/4 inch intact). This will create the Hasselback effect, where the potato fans out slightly.  Place the sliced potatoes on a baking sheet lined with parchment paper.

In a small bowl, mix the melted butter, olive oil, minced garlic, salt, pepper, and thyme together.  Brush the garlic-butter mixture generously over the potatoes, making sure to get some of the butter into the slices.  Roast the potatoes in the preheated oven for 40-45 minutes, or until they are golden brown and crispy on the edges, and tender on the inside (test with a fork). After about 20 minutes, baste the potatoes with any leftover butter mixture to ensure they stay moist and flavorful.

Once the potatoes are done, remove them from the oven and sprinkle with grated Parmesan cheese.  Return the potatoes to the oven for an additional 5 minutes, or until the cheese has melted and is slightly golden.  Garnish with freshly chopped parsley before serving.

German Stollen

For the Dough:

1 cup lukewarm whole milk
3 teaspoons active dry yeast
1/2 cup granulated sugar
4 cups all-purpose flour NOTE: Amount will vary depending on how much liquid is in your fruit/nut mixture. Be sure to drain any excess liquid. Add more flour as needed if dough is too wet. (Gluten free, substitute 1:1 GF flour.)
1 large egg
2 large egg yolks
3/4 cup unsalted butter (1 1/2 sticks) , at room temperature so it’s very soft
2 teaspoons quality pure vanilla extract
Zest of one lemon
1 teaspoon salt
3/4 teaspoon ground cardamom

3/4 teaspoon ground mace (recommended but can substitute nutmeg)
1/2 teaspoon ground cinnamon
8 ounces Homemade Marzipan/Almond Paste , divided in half (you can omit the marzipan if you prefer)
or store-bought marzipan/almond paste

For the Fruits & Nuts:
9 ounces raisins
3 ounces candied lemon peel , finely diced
3 ounces candied orange peel , finely diced  (recommend using homemade, it makes ALL the difference!)
3 ounces blanched slivered or sliced almonds, finely chopped

1/3 cup quality dark rum

For the Glaze & Dusting:
1 stick unsalted butter, melted

Powdered sugar for generous dusting

INSTRUCTIONS

Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.

Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.  Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour (likely closer to 2 hours depending on the temperature of the environment).

Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.

Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen.   In other words, don’t fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump.  

Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking). 

Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.

The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.

Makes 2 large or 3 medium Stollen.

For eating, warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.

My mother used to make a simpler version of this delicious Christmas bread. She baked it in a coffee can and would often glaze it with frosting and take it to neighbors as Christmas gift. As I remember it, her version was basically a slightly sweetened yeast bread with fruit, and maybe some almonds worked into it. I don’t think she used any powdered sugar on it, but I do remember really loving the bread and also the trips to neighbors to deliver it for a Christmas morning treat.

To make your own marzipan or almond paste (it’s really easy, takes five minutes):

1 1/2 cups very finely ground blanched almond flour
1 1/2 cups powdered sugar
2 teaspoons pure almond extract
1 teaspoon food grade rose water

1 egg white OR 3 tablespoons water OR 3 tablespoons liquid sweetener such as agave syrup, corn syrup, etc.

INSTRUCTIONS

Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white or water/liquid sweetener and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. If it's too firm to shape well, just add a tiny bit of water. Keep in mind that the marzipan will become firmer after it's been refrigerated.  Turn the marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.

Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. Makes 13-14 ounces.

NOTES:  To make a firmer Marzipan that you can shape into figures for decorations, add 1/4 cup or more of sugar until you reach the desired level of firmness (keep in mind it will also become firmer after it refrigerates). 

Basque Cheesecake

1¾ cups granulated sugar
2¼ pounds/36 ounces cream cheese, at room temperature
¼ teaspoon kosher salt (such as Diamond Crystal)
5 large eggs
2 cups heavy cream

1/4 cup all-purpose. flour

Place a rack in the center of the oven and heat the oven to 400 degrees. Grease a 10-inch springform pan with non-stick spray and line with parchment paper, leaving 2 to 3 inches overhanging the top of the
pan. (Crunching the parchment into a ball and then wetting before you spread it out will help it cling to the shape of the pan and remain in place.)

In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. Add the salt and mix. Add the eggs one by one and beat until fully incorporated. Beat in the cream. Sift in the flour, then mix it in on low.

Pour the batter into the prepared pan and bake until browned and almost burnt on top, 50 to 60 minutes. The center will still be quite jiggly. Remove the cake from the oven and cool completely on a rack. It will have risen significantly, nearly past the top of the pan, but it will sink in the center as it cools.

Before serving, remove the rim of the springform and gently tug away the parchment paper. Serve at room temperature.  Leave the parchment under the cake, but you can cut it right up to the edge so that it doesn’t show if you like.

Serve with Roselle sauce and whipped cream for a spectacular dessert.

Apple Pie Cake

4-5 medium apples, peeled and thinly sliced
Zest of 1 lemon

Juice of ½ lemon

2 eggs

½ cup sugar (100 g)

1 teaspoon vanilla
⅓ cup milk (100 ml)
1 ½ tablespoons melted butter (20 g)
⅔ cup flour (80 g)
1 teaspoon baking powder
Pinch of salt

Cinnamon

Preheat oven to 350°F). Slice the apples into even pieces, mix with lemon juice and zest and set aside. Prepare the Batter: In a large mixing bowl, beat the eggs and sugar and vanilla together until the mixture is light and fluffy. Add the milk and butter and mix well to combine. Combine flour, baking powder, and salt and fold gradually into the wet mixture, stirring umtil smooth.  

Grease an 8” springform baking pan with butter.  Arrange the sliced apples evenly across the bottom of the greased pan.  Sprinkle with cinnamon.  Pour the batter over the apples, spreading it evenly to cover the slices.  Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.  Allow the apple pie to cool slightly before slicing and serving.

Omelet Loaded Potato Skins

2 medium russet potatoes

Olive oil spray or butter spray
2 large eggs
3 egg whites
2 tbsp milk
2 thin slices ham, chopped
2 tbsp chopped onion
1/2 cup bell pepper, chopped
salt and fresh pepper
4 tbsp cheddar cheese

Pierce potato with a fork a few times all around.  Bake in 400 degree oven or place in microwave and cook about 5 minutes per potato.  When finished, allow to cool enough to handle.  Cut potatoes in half horizontally.  Scoop out potatoes leaving about 1/4 inch thick wall.

Heat oven to 450°.  Lightly spray potato skins on both sides with oil.  Season both sides with salt and pepper.   Place on sheet pan and return skins to the oven to crisp while making eggs.  In a large bowl, whisk eggs, milk, salt and pepper.  Add onion, pepper and ham and mix well.  Add some of the scooped out potato if you wish.  Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.

Remove potato skins from oven and fill with eggs. Top each one with 1 tbsp cheese and bake 5-10 minutes or until cheese is melted.

Use the scooped out potato flesh, to make hash browns, potato cakes, mashed potatoes, etc. 

To prepare ahead—bake potatoes, and scoop out. Store in refrigerator. When ready to use heat oven to 450 and spray potatoes on both sides with oil, seasoning with salt and pepper, place on sheet pan and put in oven. Prepare eggs as described and when ready remove potatoes from oven, and complete recipe as described. 

Waldorf Salad

2 cups diced tart apples, or 2 apples
1 tablespoon sugar
2 teaspoons lemon juice
1 cup diced celery
1 cup grapes, halved
1½ cup toasted walnuts or pecans, roughly chopped
2 tablespoons sour cream or plain Greek yogurt

1½ cups mayonnaise
1½ teaspoon kosher salt

Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.  Mix the mayonnaise and sour cream and fold into the apple mixture and season with salt.  Taste and adjust the seasoning to your liking. Chill for an hour or overnight.

For added interest:  Preheat the oven to 350 degrees.  Place the grapes on a baking tray, finely grate over the zest from ½ lemon, drizzle with a little oil and season with sea salt and black pepper.

Place in the hot oven for 15 minutes, then add the walnuts or pecans and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelized and the nuts are golden.  Cool and add to salad.  Or just roast half the grapes and leave the other half fresh.  

Other options: add a little English mustard to your dressing; add some fresh or dried tarragon.

Brunswick Stew in the Crockpot

2 lbs. smoked pork 
1 lb. smoked chicken 
4 cups chicken broth 
2 cans stewed tomatoes 
1 can tomato sauce 
1 can rotel diced tomatoes 
2 cans whole kernel corn/drained 
1 bag frozen baby limas 
1 diced onion/sauteed 
1 diced Russet potato 
1 tbsp. Worcestershire sauce 
2 tbsp. Srichacha 
Ketchup to taste
Salt and pepper to taste.
Add/delete to your taste

Slow simmer all day in crock pot.  Serve with cornbread. 

Pierogi Casserole

12 lasagna noodles, cooked and drained

1 cup shredded Cheddar cheese

Parsley, dill, minced

Sour cream

2 onions, chopped fine

1/2 cup butter.  

Fry onions in butter until translucent and golden.  Divide in half and set half aside for topping.  Divide again and use half (1/4 of total) in each of the following mixtures.

Mix:
2 cups regular creamed cottage cheese 

1 egg

1/4 of the fried onions

Mix: (you can add extras like fried bacon, spinach, etc. if you choose.)

2 cups mashed potatoes

1/4 of the fried onions 

1/4 teaspoon salt
1/8 teaspoon pepper

Place three lasagna noodles on bottom of 9 x 13 baking dish, add half of the potato mixture. Add another layer of noodles then all of cottage cheese mixture, cover with noodles again, and add the rest of the potatoes. Top with the remaining lasagna noodles, add cheddar cheese.  Pour reserved half of the onions and any remaining butter over noodles, cover with foil, bake at 350 degrees for 30 minutes. Let stand for 10 minutes before cutting, sprinkle with herbs, serve with sour cream.

One Pot Chicken Pot Pie

2 1⁄ 2 cups (20 ounces) low-sodium chicken broth 

1 Tablespoon Better than Bouillon Roast Chicken Base 

6 Tablespoons (3 ounces) unsalted butter 

1 1⁄ 2 cups chopped onion (1 large onion) 

1 cup diced carrots (2 to 3 medium carrots, peeled) 

1 cup diced celery (3 to 4 stalks) 

1 pound (16 ounces) skinless, boneless chicken breasts, cut into 1-inch pieces 

6 Tablespoons (1.875 ounces) all-purpose flour

1⁄ 4 teaspoon black pepper 

1 cup (5 ounces) frozen green peas 

2 Tablespoons (1 ounce) heavy cream 

16 to 24 ounces of frozen tater tots, depending on the size of your baking dish 

Whisk together the chicken broth and Better than Bouillon Roast Chicken Base. Set aside.

Melt butter over medium heat in a large ovenproof skillet. Add onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 15 minutes. Add the chicken. Cook, stirring occasionally, until the chicken is no longer pink, 5 to 7 minutes.  Add the flour and pepper; stir to combine.  Cook for 2 minutes. Add the chicken broth mixture. Cook, stirring constantly, until thickened and bubbly.

Reduce the heat to medium-low. Cover and cook for 25 to 30 minutes or until the carrots and celery are done. Remove the cover; add the frozen peas and the cream. Stir to combine. Remove from the heat. Chicken mixture can be prepared in advance up to this point.

Preheat oven to 425°F.  Starting at the outer edge, arrange the tater tots over the filling in a circular fashion. Bake uncovered in the preheated 425°F oven for 30 to 35 minutes, or until the filling is bubbly and the tater tots are golden brown.  Yield: 6 servings.

Cranberry Glazed Roasted Vegetables

For the Roasted Vegetables:

1 small butternut squash, peeled and cubed
1 lb Brussels sprouts, trimmed and halved
2 medium sweet potatoes, peeled and cubed
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried thyme

For the Cranberry Glaze:

1/2 cup cranberry juice
1/4 cup dried cranberries
2 tablespoons honey or maple syrup
1 tablespoon balsamic vinegar

For the Finishing Touch:

4 oz goat cheese, Feta, Blue cheese or Queso fresco, crumbled
1/2 cup dried cranberries (for garnish)
1 tablespoon fresh parsley, chopped (optional)

Roast the Vegetables:  Preheat your oven to 400°F (200°C).  In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.  Spread the vegetables on a large baking sheet in a single layer.  Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.   Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Assemble:  Once the vegetables are roasted, transfer them to a large serving bowl.  Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.  Sprinkle the crumbled cheese and extra dried cranberries on top.  Garnish with fresh parsley, if desired, and serve.

Fiesta Dip

 1 can Rotel tomatoes

2 cups (16 oz) low-fat cottage cheese

1 Tbsp. Taco seasoning 

1 Tbsp. Ranch seasoning

  (Or 2 Tbsp. of one or the other)

2 cups (8 oz.) Fiesta blend shredded cheese

Drain Rotel reserving juice.  Add the juice along with cottage cheese and seasonings to a food processor and process until smooth and creamy. Add the drained tomatoes and shredded cheese and pulse about five times,  just enough to combine. Serve with chips, veggies, etc..

Mashed Sweet Potatoes, Great for Purple Sweet Potatoes

Boil or roast sweet potatoes, and mash until smooth.  

Make flavored syrup:

6 to 8 oz. pineapple juice (or orange)

Brown Sugar and/or Honey
Star Anise (about 3) 

Fresh Ginger or Crystalized Ginger

Maybe some cinnamon and/or nutmeg
(or use Japanese 5-spice powder in lieu of the other spices)

Cook down until syrupy. Remove solids.
Add a little butter. Stir into your warm mashed sweet potatoes. Yum!

Purple sweet potatoes are denser than orange ones, and not quite as sweet with a mealier texture. They are best when boiled or roasted and then mashed with a flavoring syrup recommended by my sister. It would be delicious with any variety of sweet potatoes. For lots more information about purple sweet potatoes, and the different varieties look here.

Chick-fil-A Carrot Salad

4 ½ cups freshly shredded carrots (1lb.)
1 (8oz) can or 2/3 cup crushed pineapple with juice

1/2 cup raisins 

1/2 cup mayonnaise 

1/4 cup sugar

About 2 tablespoons fresh, unstrained lemon juice (no seeds) from half a lemon

Mix all together and refrigerate or serve at once.  

This salad was one of the main reasons I ever go to Chick-fil-A other than at the request of a grandchild. They no longer serve it, but I found the recipe on the Chick-fil-A website.  I make it often, altered it to my taste (not quite as sweet).

Basil Oil Sauce

1 cup packed fresh basil leaves, stemmed and washed

1/2 cup extra virgin olive oil
2 tablespoons water
4 cloves garlic
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.   Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

Good to drizzle over steamed or roasted vegetables, potatoes, use as a bread dip, use your imagination.

Mulberry Muffins

½ cup milk

½ cup sour cream
½ cup canola oil
1 egg
2 teaspoons vanilla extract
2 cups flour
3/4 cup sugar

1 tsp. baking soda
2 tsp. baking powder
½ tsp. salt
1 cup mulberries, fresh or frozen
1 tablespoon flour
¼ cup Turbinado sugar 

Preheat oven to 350 degrees and spray a 12-cup muffin tin or 6 cup large with baking spray and set aside. 

In a large measuring cup, whisk together milk, sour cream, canola oil, egg, and vanilla extract until smooth. Set aside.

In a large mixing bowl, whisk together flour, granulated sugar, baking soda, baking powder, and salt.  Slowly pour the liquid ingredients into the dry and begin to stir gently, being careful not to over mix. There can even be a streak or two of flour left over.

Gently toss mulberries with another tablespoon of flour in a separate bowl. Pour berries into muffin batter, stirring gently until just combined.

Using a large portion scoop, evenly divide the batter among prepared muffin tins. Sprinkle the tops of the muffins generously with Turbinado sugar.  Bake cake in preheated oven for 22 – 25 minutes, or until muffins are tall, golden brown, and the tops spring back when lightly touched.  Cool on wire rack for ten minutes before removing from the pan.  Makes 12 muffins.  

These muffins are easy and extremely delicious. They could be made with blueberries or mandarin oranges or even pieces of peaches, but with the mulberries from my trees, they are extraordinary.

Meyer Lemon Pie

1 cup sugar
3 large eggs
1/2 cup Meyer lemon juice 

1⁄4 cup (4 Tbsp.) butter, melted
1 (9 inch) pastry shell, unbaked

Preheat the oven to 350 degrees.  Mix sugar, eggs, and lemon juice in a blender.  Pour in melted butter and blend again.  Pour mixture into the unbaked piecrust and bake in the bottom rack of the oven for 30 to 35 minutes until just set.  Allow to rest to complete setting, at least 15 minutes.  

Black Bean Burgers

1 can black beans, rinsed and drained
1/2 cup walnuts
2 medium portobello mushrooms,  chopped
1/2 onion, chopped
1/2 green pepper, chopped

1/2 cup chickpea flour 

Add whatever spices you love—sea salt, pepper, smoked paprika, granulated garlic, chili powder, etc.

Add all to bowl of food processor and chop to consistency of hamburger.  Shape into patties and fry in avocado oil.  Add barbecue sauce on top, if you wish.  

Herb salt

Chop 1/2 cup basil or other herb.  Place in blender and pulse a couple of times.  Add 2 cups Diamond Crystal kosher salt and blend until well combined.  Preheat oven to 170 degrees.  Line baking sheet with parchment paper or silpat mat.  Spread herb salt evenly on baking sheet and bake in preheated oven for 30 minutes.  Cool and break up any clumps.  

In the alternative, spread the herbs and salt after blending on parchment paper placed on a sheet pan. Leave it uncovered on the counter for 2 to 3 days until completely dry.

Store in tightly sealed container and enjoy on roasted vegetables, potatoes, deviled eggs, salads, fresh tomato slices, or any other food.  Great as a gift.  Yum!

Blueberry Biscuits

2 cups self-rising flour
1/4 cup brown sugar
1 teaspoon lime zest
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup blueberries
1/4 cup sour cream
1/2 cup buttermilk

Glaze:
1 cup powdered sugar
2 Tbsp. lime juice

Combine flour, sugar and lime zest in a bowl; cut in butter until crumbly. Add blueberries, sour cream and buttermilk. Stir until dough comes together. Drop by 1/4 cupfuls 2 inches apart on parchment paper lined baking sheets. Bake at 400° until tops begin to brown, about about 14 minutes. Rotate baking sheets halfway through. Whisk together powdered sugar and lime juice and drizzle over warm biscuits. 

Lively Cafe Bean Salad

1 can Black beans

1 can Garbanzo beans

1 can Shoepeg corn

2 cups steamed edamame

1 bunch green onions, sliced

1/2 cup diced red pepper

1/2 cup crumbled feta cheese

1/2 bunch fresh Cilantro, chopped (or Basil)

Dressing:

1/2 cup apple cider vinegar

1/2 cup sugar

1/2 cup oil 

Salt and pepper to taste

Lively Cafe at St. John’s Episcopal Church across the street from my office is where I usually ate lunch when I was working.  This bean salad was usually my choice for a side with whatever I ordered.  

Savory Dutch Baby

1 pound cremini mushrooms
4 to 6 cloves garlic
2 tablespoons fresh thyme leaves, divided
2 tablespoons chopped fresh chives, divided
2/3 cup all-purpose flour
2/3 cup whole milk
3 large eggs
1 1/4 teaspoons kosher salt, divided

Freshly ground black pepper
4 tablespoons unsalted butter, divided
1/2 cup grated Parmesan cheese, plus more for serving
2 tablespoons olive oil
1/4 cup low-sodium vegetable broth or white wine
A few handfuls baby arugula

Arrange a rack in the middle of the oven. Place a 10-inch cast-iron skillet on the rack, and heat the oven to 425°F.

Quarter 1 pound cremini mushrooms (slice each quarter in half again for particularly large mushrooms) and transfer to a bowl. Mince garlic, set aside. De-stem thyme leaves until you have 2 tablespoons leaves. Chop chives until you have 2 tablespoons.

Whisk together 2/3 cup all-purpose flour and 2/3 cup whole milk, then add the 3 large eggs, 1/4 teaspoon of the kosher salt, and several grinds black pepper in a medium bowl, mix until no lumps remain. Whisk in 1 tablespoon of the thyme leaves and 1 tablespoon of the chopped chives.

Carefully remove the hot skillet from the oven and immediately add 2 tablespoons of the unsalted butter. Swirl to melt, making sure it coats the bottom and up the sides of the pan. Immediately pour the batter into the hot skillet. Sprinkle with 1/2 cup grated Parmesan cheese.

Bake until golden and puffed and crispy on the edges, 18 to 20 minutes. Meanwhile, heat 2 tablespoons olive oil and 1 tablespoon of the unsalted butter in a large skillet over medium-high heat. Add the quartered mushrooms, toss to coat in the fat, and arrange in a single layer. Sear undisturbed until the bottoms are well-browned, about 3 minutes. Season with the remaining 1 teaspoon kosher salt and several grinds black pepper and sauté until browned and tender, about 5 minutes.

Reduce the heat to medium. Add the minced garlic, remaining 1 tablespoon unsalted butter, and remaining 1 tablespoon thyme leaves. Sauté for 2 minutes more. Add 1/4 cup white wine or broth and cook until mostly evaporated, 2 minutes more. Remove from the heat and stir in a few handfuls of baby arugula, stirring to wilt slightly.

At this point, your Dutch baby should be just about ready. When it’s done, pull it out of the oven and immediately top it with the mushroom mixture. Sprinkle with the remaining 1 tablespoon chives and more Parmesan cheese.  Serve immediately.  

Butternut Squash Soup

 2 tablespoons extra-virgin olive oil, divided 
1 large yellow onion, chopped 

1 medium apple, chopped 

1 (3-pound) butternut squash, peeled, seeded, and cubed
1⁄ 2 teaspoon sea salt 

Freshly ground black pepper 

3 garlic cloves, chopped 

1 tablespoon chopped fresh sage
1⁄ 2 tablespoon minced fresh rosemary 

1 teaspoon grated fresh ginger 

3 to 4 cups lower sodium vegetable broth (or chicken bone broth)

A touch of cream or coconut milk

For garnish:  Chopped parsley Toasted pepitas (pumpkin seeds) Crusty bread 

Preheat oven to 400 degrees.  Add 1 tablespoon olive oil, chopped onion, apple, and butternut squash, salt, and several grinds of fresh pepper to sheet pan.  Roast for 30 minutes, stirring halfway through.

Add roasted vegetable/apple mixture to Dutch oven or large pot. Add in the other tablespoon olive oil, garlic, sage, rosemary, and ginger, and broth. Bring to a boil and let simmer for 10 minutes.
Let cool slightly and pour the soup into a blender or blend it in the pot using an immersion blender.
Blend until smooth. Add in a touch of cream or coconut milk.  If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread

Kluski (Polish Potato Dumplings)

1 cup mashed potatoes
1/2 tsp salt
1 Tbsp melted butter 
1 egg
1/3 cup all purpose flour (may need a little more)

Beat potatoes with salt, butter, egg. Add in flour gradually to make a soft dough. Use a tablespoon to scoop about a tablespoon of dough into a half moon shape and drop into boiling salted water, tapping on side of pot if necessary. When the dumplings rise to surface, allow to cook about a minute. Use slotted spoon to remove to a buttered plate. Add to soup or stew instead of noodles or add butter and garnish as desired for a side dish. Can also be sprinkled with bacon or cheese.

German and Polish dumplings are very similar.  All are delicious comfort food.  

Roasted Squash Cornbread

1 1/2 cup organic cornmeal, preferably stone ground
1 1/2 cup unbleached white flour (or gluten-free flour mix)

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. salt (3/4 tsp if using salted butter)

1 cup pureed roasted winter squash (Recommend buttercup, but delicata, butternut, and acorn will also work)

1/3 cup maple syrup

1 cup milk

1/2 cup yoghurt

1/4 cup melted butter (plus 1 Tbsp for greasing the pan)

1/4 cup sunflower oil or other vegetable oil

2 eggs

To  roast squash, cut squash in half, scoop out the seeds, and roast it cut sides down on an oiled baking sheet at 400 F for about 45 minutes or until soft. Let squash cool and scoop out the flesh, discarding the skins. Mash the squash with a potato masher, or if you wish to obtain a smoother puree, use a hand blender or food processor.

Preheat the oven to 400 F and using a tablespoon of butter, grease an 8 x 11 baking pan  or 10” cast iron skillet with butter (a metal baking pan yields best results). Using a lot of butter will give a nice crispy golden bottom and sides to your cornbread.

Combine the dry ingredients (flour, cornmeal, baking powder, baking soda, and salt) in a large mixing bowl by whisking together. 

Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, sunflower oil, and yoghurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not over mix.

Pour the batter into a greased pan. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the sides, and a knife inserted in the middle comes out clean.  Cool for 10 minutes before serving.  Best when served warm.  

Kuchen Bars

CRUST                                         
1/2 cup butter              
1/2 tsp vanilla                         
1/2 cup sugar                               
1 egg                                        
1 cup flour 

FRUIT LAYER
Fruit, your choice—Apple slices, cherries, plums, etc.
Cnnamon and sugar

CUSTARD
1 1/2 cups half ‘n half
1/2 cup heavy cream
1/2 cup sugar
4 eggs
1 Tablespoon flour  

Mix butter, vanilla, sugar, egg, and flour for crust and pat into 9x13 pan. 
Place layer of fruit. Sprinkle lightly with a cinnamon and sugar mixture, if desired. 
Mix custard together and pour over fruit layer. Sprinkle top with sugar and cinnamon or nutmeg. Bake at 350 for 30-40 minutes.

Apple Cheddar Hand Pies

2 1/2 cups unbleached flour

3 Tbsp. sugar

1 tsp. salt

1 1/4 cups shredded sharp Cheddar cheese

2/3 cup butter, chilled and cut into tablespoon-size pieces

1 Tbsp. apple cider vinegar

1/2 cup ice water

1 lb. apples, peeled and chopped to 1/4-inch cubes

1/4 cup packed brown sugar

1/2 Tbsp. lemon zest

1 Tbsp. lemon juice

1 tsp. cinnamon or 1 tsp.  Pumpkin Pie spice mix

1 Tbsp. tapioca starch

1 Egg plus 1 Tbsp. water

Sparkling or Turbinado sugar (optional)

In the work bowl of the food processor pulse together flour, sugar and salt. Add butter and cheese and pulse until butter pieces are the size of peas. Add in 1 tablespoon apple cider vinegar and 1/2 cup ice water and pulse 1-2 times to mix. If pie dough seems too dry, add 1-2 tablespoons ice water. Do not overmix.

Divide dough in two, flatten into round disks and wrap in plastic. Refrigerate for at least 1 hour.

While dough is resting, peel, core, and chop apples into 1/4-inch cubes.Mix apples, brown sugar, lemon zest, lemon juice, cinnamon and tapioca starch to combine. Cover and let rest in refrigerator for remainder of hour or until ready to assemble.

Preheat oven to 375°F. Line rimmed baking sheet with parchment paper.  On a lightly floured surface roll out one disk of dough into about a 12-inch round. Using ring mold, cut out 18 rounds, re-rolling dough once if necessary.  Repeat with the second disk of dough.  Place 1 tablespoon apple filling in the middle of 18 rounds and cover with remaining rounds, crimping edges with the tines of a fork. Cut small slit or X on each to allow for steam.  Brush with egg wash and sprinkle with sugar. Repeat until all dough and filling has been used.  Bake for 23-25 minutes or until golden brown.

Stir Fry Sauce

1 tablespoon each (or make 4 x recipe — 1/4 cup each — and keep in frig)

Tamari

White miso paste

Maple syrup or honey

Toasted sesame oil

Apple cider vinegar

Stir fry whatever veggies are on hand and add 2-3 tablespoons of sauce at end of cooking. 

From friend and excellent cook Rose Marie Worley

 

Lemon Berry Trifle

1 (14 ounce) can fat free sweetened condensed milk
1 (8 ounce) carton non-fat reduced sugar lemon or vanilla yogurt
1/3 cup lemon juice
2 teaspoons lemon zest
1 (8 ounce) container reduced-fat whipped topping, thawed, divided 

1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes 

1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted

In a large bowl, combine the sweetened condensed milk, yogurt, lemon juice and lemon zest. Fold in 2 cups whipped topping.

In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers.  Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.  Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours. 

Tennessee Onions

3 to 4 Sweet Vidalia onions
4 Tbsp. butter
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. oregano
1 cup Italian blend cheese, shredded
1 cup Cheddar cheese, shredded
½ cup Parmesan cheese, shredded

Preheat the oven to 350 degrees.  Spray a 9×13 baking dish with nonstick spray. 

Slice the onion into ¼ inch rounds and separate the onion rings. Spread the rings into the baking dish. 

Sprinkle the onion rings with garlic powder, salt and oregano. Slice the butter into 8 pieces and spread evenly on top of the onions. 

Sprinkle the cheeses over the entire top, with the Parmesan Cheese at the end.   Place in the oven and bake for 35 to 40 minutes, or until the cheese begins to bubble and brown. 

Serve immediately mediately.  

Chinese Dumpling Dipping Sauce

 

1 teaspoon sugar▢ 
▢ 2 Tbsp. soy sauce

1 Tbsp. hot water

1 tsp. sugar
▢ 1 tsp. rice vinegar
▢ 1 tsp, chili oil
▢ 1 tsp. minced garlic 
▢ 1 teaspoon toasted sesame seeds
▢ ½ teaspoon toasted sesame oil

Dissolve sugar in hot water.  Stir in remaining ingredients and serve with Chinese dumplings.  

Cheese Straws

1 cup (2 sticks) unsalted butter at room temperature
2 cups (8 ounces) shredded extra-sharp Cheddar cheese at room temperature
1 Tbsp. baking powder

3/4 tsp. salt
1/4 tsp. cayenne pepper

2 cups (10 ounces) all-purpose flour

Preheat oven to 350°F.  With an electric mixer, cream butter and cheese until well blended. Add baking powder, salt, and cayenne pepper. Beat on medium speed until well blended. Add flour; beat on medium speed for 5 minutes until very creamy, scraping down the sides of the bowl several times.  Transfer the dough to a piping bag fitted with a 1M large star tip.  Pipe 3-inch long cheese straws onto a parchment-lined baking sheet. Leave at least 1/2-inch space between cheese straws. Bake for 14 to 16 minutes or until golden brown.  Remove from the oven and transfer the cheese straws to a wire rack to cool completely. Store in an airtight container for up to a week.  Makes 12 dozen.  

A delicious Southern tradition for parties and showers. 

Cornpone

1/2 to 1 cup fine ground white cornmeal

¼ teaspoon salt
1 1/4- 1 ½ cup of hot water (boiled on the stovetop or your hottest tap water) Batter should be quite thin.
1/4 cup bacon grease, butter, vegetable oil (a combination to total 1/4 cup is good—bacon grease for flavor, butter to make cornbread more crisp and lacy, oil to reduce unhealthy fat)

Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.

Heat a cast iron or heavy skillet over medium heat. When the pan is hot, drizzle with one or two tablespoons of grease/oil tilting the pan so that the entire surface is coated with oil.

Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan. When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn’t burn. Drain on paper towels. Eat right away.

Knoephla Soup

• 1-32 oz. carton chicken broth/stock
• 1/2 small onion, minced
• 2 carrots, sliced thinly
• Celery seed, just a few shakes
• 1 bay leaf
• 3 small potatoes (or 1 large), diced (about 1 1/2 cups)
• 4 cups water
• 1 cup chopped rotisserie or other cooked chicken
• 1/2 tsp. chicken base
• 1/2 tsp. black pepper
• 2 cups heavy cream (half & half or milk work too, but this is nice and rich)
• 1 tsp. dried parsley flakes
• 2 tsp. butter

Knoephla Dough:

• 1 1/2 cups flour
• 1 egg
• 1/2 cup milk
• 1/4 tsp. baking powder
• 1/8 tsp. salt

In a stock pot or large sauce pan, combine onions, carrots, celery seed, bay leaf, and chicken broth. Bring to a boil. In the meantime, dice potatoes. Soak them in water so they don’t change color.

Mix up the knoephla dough in a medium mixing bowl. It might still be a little sticky. By this time, the carrots and onions should be softened. Add 4 cups of water to the pot.   Drain the potatoes and add them to the soup. Return to a low boil. 

Flour hands and work surface. Sprinkle flour over the dough if it’s too sticky. Take chunks of dough, roll between your two hands, forming ropes. Flour your hands as needed. Cut ropes into small pieces using scissors. Let the pieces drop right into the pot of boiling broth.  Continue doing this until all of your dough has been used up. Continue to cook until the potatoes are tender, about 10 minutes.

Turn down the heat to low. Remove the bayleaf and add chicken (optional), pepper, chicken base, (add enough to suit your taste), parsley, butter, and cream. Do not let it boil after adding cream.  

 Let it sit on the burner for 30 minutes or so before serving. It gets better with time. 

 This is a delicious heartwarming soup served by Germans from Russia.