SnoozyBears.org

A Compilation of Mark & Chen-Nee's Favorite Recipes

Appetizers

Bread

Salads

Soups

Entrees

Desserts

Cookies

Breakfast

Drinks

To Try

Top Appetizers Bread Salads Soups Entrees Desserts Cookies Breakfast Drinks To Try

Appetizers

Brazilian cheese puffs (pao de queijo) (print view)

From: Epicurious via Stacy Tanaka
URL: http://www.epicurious.com/recipes/member/views/pao-de-queijo-aka-brazilian-cheese-puffs-1266023

Top Appetizers Bread Salads Soups Entrees Desserts Cookies Breakfast Drinks To Try

Budín de Zanahoria (Carrot Pudding) (print view)

From: Simon Chan

Ingredients:

2 pounds boiled carrots
6 ounces unsalted butter (1½ sticks)
3 eggs, separated
½ cup granulated sugar
6 oz. rice flour, sifted (~1 cup - all-purpose white flour also works)
1 teaspoon salt
¼ lb pound Chihuahua cheese, grated (mozzarella works too, but legit queso fresco is probably better)
1½ teaspoons baking powder

Directions:

Preheat the oven to 500 degrees.

Pass the boiled carrots through the medium disc of a food mill. Melt the butter and set it aside to cool. Setting the egg whites aside, use a mixer to beat the yolks until they're thick. Add the sugar and continue beating until it is well incorporated. Beat in the flour alternately with the butter. Stir in the carrots, salt and cheese, mix well, and lastly add the baking powder. Beat the egg whites until they are stiff and fold them into the mixture. Pour the mixture into the prepared dish. Place it on the baking sheet and bake for 10 minutes. Then lower the oven temperature to 350 degrees and continue cooking for about 55 minutes. The budín should be soft and spongy to the touch - the top and sides nicely browned, but the inside moist. Serve immediately (serves 6).

Optional: A sauce made by combining 2 cups fresh orange juice with 3/4 cup finely chopped walnuts. (Mark's thought - didn't like this sauce at all, prefer the pudding plain…). Dianna Kennedy ("The Art of Mexican Cooking") advises that when making this dish with carrots, rather than the standard peas, you should serve it with coarse salt and thick sour cream.

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Cinnamon Trail Bread (print view)

From: Helga Spiller

Ingredients:

1 cup firmly packed brown sugar
1 cup water
1 ½ cups trail mix (see preceding)
1 tablespoon butter or margarine
½ teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 egg, beaten
2 cups whole-wheat flour

Directions:

You can purchase trail mix, a blend of dried fruits and nuts, at many markets and health food stores. If the mixture is unavailable, substitute ¾ cup each mixed dried fruits and whole nuts.

In a 2 to 3 quart pan, combine the brown sugar, water, trail mix, butter and salt; set over medium heat and stir until butter melts. Set aside to cool.

In a large bowl, combine the cooled mixture with the baking soda, cinnamon, egg, and flour; stir until well blended. Pour batter into a greased 4-by-8 inch loaf pan.

Bake in a 350 degree oven until a wide crack forms in top and a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool on a rack 10 minutes. Remove from pan, set right side up, and cool to room temperature.

Slice to serve. Wrap airtight in plastic wrap to store at room temperature up to 5 days. Makes 1 loaf.

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Cornmeal Bread (print view)

Ingredients:

½ cup cornmeal
1 cup boiling water
¼ to ½ teaspoon salt
2 packages active dry yeast (5 teaspoons)
½ cup warm water (100-115 degrees F)
1 tablespoon granulated sugar
1 cup warm milk
2-3 teaspoons salt (don't use ?)
¼ cup dark brown sugar
4 to 4 ½ cups all purpose flour

Directions:

Pour cornmeal into boiling water with salt and stir vigorously until it cooks thick (4 minutes) - place in large mixing bowl to cool. Proof the yeast with granulated sugar in warm water, then pour into mixing bowl with cooled cornmeal mixture. Mix well Add warm milk, salt, brown sugar, and flour (1 cup at a time), stirring well after each addition of flour. When mix is well blended and begins to pull away from sides of bowl, turn out on lightly floured board and knead until smooth and elastic (10-12 min, adding flour as needed) Butter a large bowl. Place the dough in the bowl and turn to coat with butter on all sides. Cover, set in warm draft-free place (let rise to about double size, approx 1 hour). Punch dough. Turn on lightly floured board. Cut in half, shape 2 loaves, let rest, butter two 9x5x3 inch tins. Place dough in tins, cover, let rise again (approx another hour). Bake at 425 for 10 min. Lower to 350 for 20-25 min until nicely brown and sounds hollow when rapped on top and bottom. Place on rack to let cool. Enjoy!

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Cowboy Caviar (print view)

From: Sunset Magazine 2/97, via Helga Spiller

Ingredients:

2 tablespoons red wine vinegar
1 ½ to 2 teaspoons hot sauce
1 ½ teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado
1 can (15 oz) black-eyed peas (I used black beans)
1 can (11 oz) corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
½ pound Roma tomatoes, coarsely chopped
Salt
1 bag (6 oz) tortilla chips or 2 cups finely shredded cabbage

Directions:

In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit and cut avocado into ½ inch cubes. Add vinegar mixture and mix gently to coat.

Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad/coleslaw.

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Crispy flatbread pizzas (print view)

Ingredients:

Lavash, an unleavened middle-eastern flatbread
toppings

Directions:

Lavash is available in the kosher section of supermarkets. You can also use Afghan bread, sometimes called Kabul bread, but it's a little thick. You also could try the Indian bread naan.

First, sprinkle a thin scattering of shredded, regular mozzarella on the flatbread. Next, place 20 little slices of fresh mozzarella evenly across the rectangular flatbread, with the idea of eventually cutting the pizza into three-by-three inch squares that each contain a piece of the cheese.

Top each cheese with a ring or a couple strips of the caramelized onions. Place a bite-size piece of tasso atop each onion pile, and a few bits of diced scallion into the cheese next to each piece of ham. All ingredients should touch the cheese, so as to be adhered to the flatbread.

Bake at 400 for about 7 minutes, until breads and toppings are quite browned and crispy. Remove to a rack; cool. Cut pizzas with a chef's knife, using a rolling motion.

You can use a wide variety of toppings. There are three secrets: One, you must devise a way to glue your ingredients to the flatbreads; this is easily done with mozzarella cheese. Two: avoid putting on too much of anything, especially cheese; get too thick, and the bread won't support the toppings and could lose its crispiness. The third secret: avoid using ingredients that are going to leak a bunch of water or oil during cooking; this can soak into your crusts and make them soggy (or, in the case of most pepperoni, can create an unattractive slick of orange-dyed grease).

Almost anything goes. Think about using just three or four cheeses, veggies, and meats in ways that create contrasts in color, flavor and texture. For instance: chunks of tasso ham (salty, spicy), caramelized red onions (sweet), fresh mozzarella (gooey), scallions (crispy and fresh).

Other possible combos include: 1. Cherry-tomato halves, fresh basil slivers, chunks of fresh garlic, mozzarella, bell pepper strips (red, orange, yellow and green) with chunks of cooked Italian sausage, mozzarella and fresh parmigiana, 2. Bell pepper strips with whole kalamata olives and mozzarella.

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Date Nut Loaf (print view)

Ingredients:

2 cups chopped dates
1 cup boiling water
1 teaspoon baking soda
1 cup sugar
2 rounded tablespoons shortening (melted butter)
2 beaten eggs
2 cups flour
½ teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts

Directions:

Pour boiling water over dates and stir in soda and let stand while you prepare the rest of the ingredients.

Cream sugar and shortening; add beaten eggs, salt, vanilla. Add date mixture, flour and nuts, mix well. Pour into greased and floured loaf tin. Bake 1 hour to 1 hr 10 minutes at 350 degree F.

Keep refrigerated to keep moist.

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German Onion Pie (Zweibelkuchen) (print view)

From: the Frugal Gourmet, via David Gay

Ingredients:

4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tblsp flour
½ tsp salt
¼ tsp fresh ground black pepper
1 9-inch pie shell, unbaked

Directions:

Preheat oven to 400 degrees f

Saute bacon. Drain most of the fat from the pan. Add the onions and saute until clear. Do not brown. Set aside to cool.

Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the bottom of the pie shell. Pour the sour cream mixture over the top.

Bake for 15 minutes. Reduce heat to 350 degrees f and bake for another 15 minutes or until pie is nicely browned. Serve hot!

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Melted Brie in a Crust (print view)

From: Sunset, Jan 1986

Ingredients:

1 round or oval loaf (about 1 pound) day old french bread, hollowed out
½ cup olive oil or melted butter
2 cloves garlic, minced or pressed
1 to 1 ½ pounds brie, camembert, or St. Andree cheese

Directions:

Cut with serrated knife through top of bread around, leaving a shell about ½ inch thick on sides. Slide your fingers down alongside and pull out in one piece, leaving ~½ inch thick base in shell. Around the rim of the shell make cuts 1 ½ inches deep and apart. Brush inside of shell with about 3 tablespoons oil, brush bread slices with remaining oil. Place cheese with rind in bread shell, trimming to fit. Bake in 350 degree oven filled shell for 20 minutes, bread pieces for 10 minutes. Cheese should melt in shell.

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New Mexico Pinto Beans (chip dip) (print view)

From: Recipesource.com

Ingredients:

3 cups dry pinto beans (1½ lb)
2 ½ qt water
1 ea meaty hambone or ¼ lb Salt pork or cubed bacon
1 teaspoon salt, or more to taste

Directions:

Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling water. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving. Yield: 8 servings

Additions by Mark: onion, carrots, more bacon. use less water than specified

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Roasted Pumpkin Seeds (print view)

URL: http://ohsheglows.com/2012/09/17/how-to-roast-perfect-pumpkin-seeds-easy-crunchy-addictive/

Directions:

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Pumpkin Crostini (print view)

Ingredients:

Slices of baguette
2½ cups pumpkin, small dice
½ cup red onion, minced
1 tbsp garlic, minced
1/8 cup bacon, minced (usually use more)
2 tbsp brown sugar
2 tbsp thyme, minced
1 tbsp white wine vinegar
¼ cup roasted pumpkin seeds (usually skip these)
softened brie
3/4 cup grape seed oil (usually use olive oil)
salt and pepper to taste

Directions:

Heat over to 400 degrees. In large bowl toss together pumpkin, 1/4 cup of oil (more or less as desired), sugar, thyme, salt and pepper. Place on an oiled sheet pan (and/or silpat) in over for ~15 minutes, until softened and light golden brown.

In saute pan over medium heat, render the bacon. After ~ 1 minute add garlic and onion. Saute for an additional 4-5 minutes until onions start to brown. Add vinegar, stir the mixture, remove from heat. Mix together onion mixture and pumpkin.

Crostini: Pour portion of oil on plate, and dip one side of each baguette slice in oil and then place (oil up) on sheet pan. Season with salt and pepper if desired, bake in over for ~10 minutes until golden brown. Spread (or place slices) of brie on each crotini lightly, put pumpkin mixture on top, and (if desired) sprinkle with roasted pumpkin seeds.

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Sopapillas (print view)

Ingredients:

1 package active dry yeast
¼ cup warm water (110 degrees)
1½ cups milk
3 tablespoons lard or shortening
1 teaspoon salt
2 tablespoons sugar
About 4 cups all-purpose flour
1 cup whole-wheat flour
Salad oil

Directions:

In a large mixing bowl, dissolve yeast in water. In a 1 ½ to 2 quart pan, combine milk, lard, salt, and sugar; heat to 110 degrees and add to dissolved yeast. With a dough hook or a spoon, beat in 3 cups all-purpose flour and the whole-wheat flour until dough is stretchy. Add about ½ cup all purpose flour to form a stiff dough. (Mixing by hand) - scrape dough out on a floured board and knead, adding as little flour as possible to prevent sticking, until dough is smooth. Place hand mixed dough in a greased bowl; turn over to grease top. Cover dough with plastic wrap and let stand 1 hour at room temperature. Punch down dough and knead on a lightly floured board to expel air. Roll ¼ of the dough out at a time into a rectangle about 1/8 inch think. Cut 6 equal pieces. Place on light floured pans and lightly cover with plastic wrap. If you work quickly, you can let cut sopapillas stay at room temperature up to 5 minutes; otherwise refrigerate them until all are ready to fry. In a deep 3 to 4 quart pan, heat 1 ½ to 2 inches salad oil to 350 degrees on a deep-fat frying thermometer. Fry 2 or 3 at a time. When they begin to puff, gently push the portion where the bubble is developing into hot oil several times to help it puff evenly. Turn several times and cook until pale gold on both sides, 1 to 2 minutes total. Drain on paper towels.

Serve immediately or keep warm until all are fried. Or if made ahead, cool, cover and chill up to 2 days, freeze to store longer. To reheat, bake, uncovered, on baking sheets in a 300 degree oven, turning once, just until warm, 5 to 8 minutes. Do not overheat (will become hard) Makes 2 dozen. Serve drizzled with honey or syrup, or sprinkled with cinnamon-sugar or powdered sugar.

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Sweet Spiced Walnuts (print view)

From: Better Homes & Gardens cookbook, via Steve Fink

Ingredients:

1 egg white
5 cups walnut halves or pieces
1 cup sugar (but see below)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice

Directions:

1. Grease a 15x10x1-inch baking pan; set aside. Combine egg white and 1 tsp water. Add nuts; toss to coat. Combine sugar, cinnamon, nutmeg, allspice, and 1/2 tsp salt. [I skipped the salt, and used way less sugar. Barely over 1/2 cup.] Sprinkle sugar mixture over nuts; toss to coat.

2. Spread the walnuts in the prepared pan. Bake in a 325-degree F oven for 20 minutes. Spread on a piece of waxed paper cool. Break into pieces. Store in an airtight container.

Top Appetizers Bread Salads Soups Entrees Desserts Cookies Breakfast Drinks To Try

Bread

Beer Bread (print view)

URL: http://www.food.com/recipeprint.do?rid=73440

Directions:

Top Appetizers Bread Salads Soups Entrees Desserts Cookies Breakfast Drinks To Try

Korean Cheese Bread (print view)

From: WWW via Annemarie Spiller

Ingredients:

2½ cups flour
2½ Tbsp sugar
1 tsp salt
1 tsp yeast
1 egg
3/4 cup milk
2 oz cream cheese
1.5 Tbsp melted butter

Directions:

Typically double these amounts for one load of bread machine. Wet ingredients on bottom, dry on top. Takes a longer rise, let rise to top of inside.

For rolls - divide each portion into 8 equal sub-portions, knead down into balls and place in covered pan to rise another 15 minutes. Knead down into balls again and place in baking dish, cover and let rise for 30-40 minutes more with flour. Bake at 300 degrees for 20 minutes. Remove from oven and allow to cool on rack.

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Orange Bread & Loaf (print view)

URL: http://allrecipes.com/recipe/orange-bread/
URL: http://www.food.com/recipe/fantastic-orange-loaf-139497

Directions:

Two bread-like recipes that involve orange - the first (top) uses yeast, and works fine in a bread machine, while the second is more dessert-like. First made these in April 2014 after another parent made the bread in Annemarie's class.

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Soft Pretzels (print view)

From: Emil Dixon

Ingredients:

4 teaspoons active dry yeast
1 teaspoon white sugar
1 ¼ cups warm water (110 degrees F /45 degrees C)
5 cups all-purpose flour
½ cup white sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil
1/8 cup baking soda
1 cups hot water
¼ cup kosher salt, for topping

Directions:

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.

4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.

5. Bake in preheated oven for 8 minutes, until browned.

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Senorita Bread (print view)

URL: https://www.thetummytrain.com/2015/04/15/spanish-bread-recipe/

Ingredients:

¼ cup warm water
2 teaspoons active dry yeast
1 teaspoon sugar
3½ cups all-purpose flour, or more if necessary
1/3 cup sugar
1 teaspoon salt
½ cup milk
½ cup (1 stick) unsalted butter, melted
2 large eggs

Directions:

The URL above has directions for making this by hand. In a bread machine, put liquids, sugar, and salt in first, then flour, and yeast on top. I let it rise for an additional 20-30 minutes after the normal 1.5 hour cycle. Roll out into individual sizes, add filling, and then roll up. Let rise for another 30 minutes, then bake at 375 degrees for ~15 minutes (until golden brown).

Fillings: Butter + sugar is a good start, sweetened condensed milk is also nice (any that oozes out caramelizes during baking!). Nutella, sometimes with sliced strawberries, is also really nice. Our favorite savory option is red sauce, sausage, and cheese.

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Star bread or Pull-apart bread (print view)

URL: https://sallysbakingaddiction.com/star-bread/

Ingredients:

2 teaspoons instant or active dry yeast
3 Tablespoons granulated sugar
¾ cup milk
¼ cup unsalted butter, melted
1 large egg
2 1/3 cups flour
1 teaspoon salt

Directions:

Mix in bread machine on dough setting (our machine can handle double the quantity). When cycle is done, punch down the dough to release the air. Place dough on a lightly floured work surface. Divide into 4 equal pieces and roll each out into the desired shape (e.g., 10-inch circle). Top with filling, then layer the remaining circles and filling on top. The top layer does not have filling on it, so only 3 of the 4 circles will be topped with filling. More detailed shaping info in the link above, basically define a center and then cut the outside into strips that can be twisted (and either shaped together after twisting or solitary).

Cover the shaped bread and let it rest for 20 minutes. Preheat oven to 350°F (177°C). Lightly brush star bread with egg wash (to make it shiny and golden brown), then bake for about 25- 30 minutes or until golden brown on top. If it browns too quickly, loosely cover with aluminum foil. Remove from the oven and cool for 5 minutes.

Fillings: Ones that we have enjoyed include nutella, chestnut paste, pizza (red sauce, cheese, sliced meat), and pesto (pesto sauce, white cheese, sliced meat).

Note that you can refrigerate the dough for 1-2 days or freeze up to 3 months. Thaw overnight if frozen in refrigerator, then let sit on counter for 20 minutes. Punch again to get rid of air bubbles.

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Salads

Fall Greens Salad with Pumpkin seeds and Asiago (print view)

From: Whole Foods Market, via Helga Spiller
URL: http://www.wholefoodsmarket.com/cgi-bin/print10pt.cgi?url=/recipes/fallgreens.html

Ingredients:

1 head red leaf or butter lettuce
2 bunches of watercress, trimmed
2 cups baby spinach
1 medium minced shallot
2 TB balsamic vinegar
1 TB apple cider vinegar
1 tsp Dijon mustard
2 tsp honey
3/4 cup extra virgin olive oil, divided
Sea salt and pepper, to taste
3/4 cup roasted, salted pumpkin seeds
1 6-ounce wedge of aged Asiago cheese, grated

Directions:

Tear the lettuce into bite-size pieces and place in a large salad bowl. Add the watercress and spinach. Set aside. In a small bowl, mix the shallots and vinegar. Whisk in ¼ cup of the olive oil and the honey. Blend very well. Add remaining olive oil along with salt and pepper to taste. Pour dressing over salad and toss gently to coat. Sprinkle with pumpkin seeds and grated cheese to serve.

Dressing (minus the shallots) can be stored for up to roughly a week.

Per Serving (3.5 oz-wt.): 240 calories (170 from fat), 19g total fat, 7g saturated fat, 1g dietary fiber, 10g protein, 9g carbohydrate, 25mg cholesterol, 470mg sodium

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Lentil Salad (print view)

From: "Moosewood Restaurant Low-Fat Favorites", via Helga Spiller

Ingredients:

1½ cup lentils
1 cup chopped onions
2 garlic cloves, chopped
4 cups water
1 cup finely chopped red/and or green bell peppers
1 cup finely chopped celery
1 cup finely chopped red onions

Curried Mango Yogurt Dressing:

1-cup plain yogurt
3 tablespoons prepared mango chutney
1 ½ teaspoon curry powder
2 teaspoons finely minced red onions
1-tablespoon fresh limejuice

Directions:

This sweet and spice lentil dish has an unusual flavor that is especially refreshing on a hot summer day. You can prepare the lentils and dressing ahead of time and assemble the salad just before serving.

Because prepared mango chutneys vary, the amount we call for is a recommendation only. Experiment with store-bought mango chutneys until you find the chutney that suits your taste. If your chutney has large pieces of mango chop them for this recipe.

In a saucepan, combine the lentils, onions, garlic and water. Cover, bring to boil, then reduce the heat and simmer for 30 to 40 minutes, until the lentils are tender but not mushy. Meanwhile, combine the bell peppers, celery, and red onions in a non-reactive bowl. When the lentils are cooked, drain and add them, while hot, to the bowl. Stir and set aside at room temperature for 15 minutes.

In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the lentils and serve. If you'll be serving the lentil salad later, store in the refrigerator, then let if return to room temperature before serving.

Serves 4 to 6

Notes: Pre-soaked "green" lentils keep their shape better. If you choose to pre-soak, use less water. Helga uses about twice the amount of chutney, probably about 2 teaspoons curry powder, and a little sea salt. MDS & CN usually double the lime and chutney.

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Spinach salad with bacon (print view)

From: Helga Spiller

Ingredients:

3 quarts tender spinach leaves
8 slices bacon
4 hard-cooked eggs
½ cup salad oil
2 tablespoons red dinner wine
¼ cup Garlic flavored red wine vinegar
1 teaspoon onion powder
½ teaspoon hot mustard
½ teaspoon medium grind java black pepper
1 teaspoon salt

Directions:

Break spinach into bite-size pieces; turn into a plastic bag and chill until serving time. Fry bacon crisp; drain on absorbent paper and crumble. Cut eggs in halves. Grate yolks on fine grater; set aside. Grate whites on a little coarser grater and reserve. Combine all remaining ingredients in a pint jar. Shake well to combine. Turn spinach into a large salad bowl. Toss lightly with oil and vinegar dressing mixture. Sprinkle bacon in center; ring with egg yolks and then egg whites. Toss lightly again at the table and serve.

Makes 8 generous servings. Notes: Two bunches of spinach, don't have to do all the fancy stuff with eggs (mash with fork in dish)

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Soups

Butternut Squash Soup (print view)

From: RecipeSource
URL: http://www.recipesource.com/soups/soups/15/rec1580.html

Ingredients:

½ medium onion, chopped
2 tablespoons butter
2 cups chicken broth
1 lb butternut squash (have also used buttercup squash)
2 pears, pared and sliced
1 teaspoon thyme leaves; fresh, snipped
¼ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon ground coriander
1 cup whipping cream

Directions:

Cook and stir onion in butter in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.

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Clam Chowder (print view)

Ingredients:

2 dozen cherrystone clams, well scrubbed
2 cups water
8 ounces slab bacon, cut into ½ inch dice
2 tablespoons unsalted butter
2 large onions, peeled and cut into ¼ inch dice (~4 cups)
¼ cup unbleached all-purpose flour
6 potatoes, peeled and cut into ½ inch dice (~4 cups)
1½ teaspoons dried thyme
Freshly ground black pepper, to taste
2 cups milk
2 cups heavy or whipping cream
3 tablespoons chopped fresh Italian parsley

Directions:

(assuming live clams, heat in soup pot with 2 cups water until they open). Remove the clams from their shells, and coarsely chop the clams. Strain; reserve the broth. Cook the bacon in the soup pot over low heat until fat is rendered and the bacon is wilted and slightly browned on the edges, about 5 minutes. Add the butter and onions, and cook, stirring, until the onions are wilted, 10 minutes. Add the flour and cook, stirring, another 5 minutes. Add the reserved clam broth, potatoes, thyme, and pepper. Simmer 5 minutes longer. Add the reserved chopped clams and simmer, stirring often, until they are tender, 12 to 15 minutes. Do not overcook, or the clams will be tough. Add the milk and cream, and stir well over very low heat until hot. Do not boil, or the soup will curdle, Adjust the seasonings, stir in the parsley, and serve immediately.

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Griessnockerln Suppe (print view)

From: Annemarie Spiller (Liesel Steindl)

Ingredients:

30 gr schmalz (soft butter)
1 egg
1¼ liter bouillon
1/8 liter farina
a little salt, nutmeg

Directions:
Cream butter, add egg (beat), add farina, then add spices with a teaspoon scoop out and cook for 20-30 minutes (they come off in the hot soup)

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Kale and Lentil Soup (print view)

From: Helga Spiller

Ingredients:

½ pound Italian sausage (or other bulk sausage)
1 medium onion, peeled and minced
1 carrot, chopped small
2 cups lentils
2 cups beef or chicken broth
Water
1 bunch kale, stems removed
Salt and pepper to taste
(Feta cheese)

Directions:

Place sausage in the bottom of a 4-quart pot and cook on medium-high heat, breaking it up with a wooden spoon or fork as it cooks. Meanwhile, chop onion and carrot and add to the sausage to cook. (If the sausage gives up a lot of fat, you may want to drain some of it before you add the vegetables. I haven't had this problem with Italian bulk sausage.)

When the onions are translucent, add the lentils, broth and enough water to make 2 quarts (8 cups) of liquid. Bring to a boil and cook 30 minutes.

Meanwhile, wash Kale and trim off woody stems. Slice leaves about one-half-inch thick. After soup has cooked 30 minutes, add kale and cook until lentils are tender and kale is cooked as you like it (about 20 minutes).

Add salt and pepper to taste (this soup is also good with a hot pepper added when you cook the onion and carrot).

Dish out into individual bowls, sprinkle with feta cheese and serve with hot rolls, rye toast (or, if you have time to make it, corn bread). Makes 4 servings.

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Lentil soup with thyme and balsamic vinegar (print view)

From: The California Cook (Diane Rossen Worthington)

Ingredients:

2 tablespoons olive oil
1 large onion, finely chopped
3 carrots, peeled, coarsely chopped
2 celery ribs, finely chopped
2 cups (1 pound) brown lentils, rinsed and picked over
½ pound coarsely chopped honey-cured or other sweet-flavored ham
2 quarts chicken stock
2 cups peeled, seeded, and finely chopped fresh tomatoes (about 2 large)
¼ cup finely chopped parsley (use cilantro instead)
1 teaspoon finely chopped fresh thyme leaves or 1/3 teaspoon dried
2 teaspoons balsamic vinegar
1 teaspoon salt
¼ teaspoon finely ground black pepper

Garnish::

1 large tomato, peeled, seeded, and finely chopper
¼ cup finely chopped parsley

Directions:

1. In a 6-quart soup pot over medium heat, heat the oil, add the onion, and sauté for about 3 minutes. Add the carrots and celery and continue sautéing for about 5 minutes.

2. Add the lentils, ½ cup ham, the stock, tomatoes, and 2 tablespoons of the parsley. Bring to a simmer, reduce the heat to medium-low, and cook for about 30 minutes or until the lentils are tender, stirring occasionally.

3. Process the soup in the pot with a hand blender or in a food processor fitted with the metal blade, pulsing until the soup is partially pureed but still has plenty of texture.

4. Add the remaining ham, parsley, thyme, vinegar, salt, and pepper and simmer for 5 minutes more. Taste for seasoning.

5. To serve, ladle into soup bowls and garnish with the tomatoes and parsley.

Advance preparation: Can be prepared up to 3 days ahead through step 4 and refrigerated. This soup also freezes well. Be sure to adjust the seasonings and add fresh herbs when you reheat the frozen soup.

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Penang Curry Mee (print view)

From: Theen-Theen Tan
URL: http://www.kuali.com/services/print_recipe.asp?r=830

Ingredients:

600g shelled cockles (optional)
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidizing them with 500ml water (cooked shrimp in water for 2 minutes instead of steaming, used stock for cooking)
3 to 4 pieces soaked cuttlefish heads (optional)
200g fried soya bean cubes (tow pok, available in local wet markets), halved or quartered (deep fried tofu - doubled to 400g, still not enough!)
200g cooked pig´s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts (taugeh)
600g blanched mee
300g blanched meehoon
1kg grated coconut, mixed with 4 liters water and squeezed for general santan to be used as main stock (TT used 1.5 cans of coconut milk, + ~3L water)
4 tbsp salt or to taste (TT used 2 teaspoons salt)
1½ tbsp rock sugar
½ tbsp monosodium glutamate (TT skipped)

Spices (finely ground) (Chen-Nee - used Japanese curry powder + shallots & garlic, skipped the rest):

100g shallots
25g garlic
3 tbsp coriander seeds (biji ketumbar) (2 teaspoons powder substituted)
4 tbsp chili paste
2 tbsp sliced lemon grass (serai)
10 peppercorns (½ teaspoon pepper powder substituted)
½ tbsp belacan granules (skipped)
(added 3 tbsp of Hup Loong "Curry Mai Fun" mix, which is basically the same ingredient as the "spices" section

Chili oil (skipped):

110g chili paste
25g garlic, pounded
175ml to 200ml oil

Directions:

Heat ½ cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves.

Add in the rest of the general santan, tow pok and pig´s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point.

Remove from fire and use stock as a soup for the mee and meehoon. (Should the gravy or stock curdle, strain it.)

For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)

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Potato Soup (print view)

From: Annemarie Spiller, Joy of Cooking

Ingredients:

2 peeled and sliced medium-sized potatoes
2 chopped medium-sized onions
4 ribs chopped celery
3½ tablespoons butter
½ teaspoon salt
rich milk or chicken stock
salt and paprika (optional)
dash worcestershire sauce (optional)
½ bay leaf (optional)
1 cup chopped sausage, cooked shrimp, or diced ham
chopped parsley, chives, or watercress

Directions:

Saute potatoes, onions, and celery in 1½ tablespoons of butter. Then add boiling water to cover, salt, and bay leaf, and boil until the potatoes are tender. Put in blender, and beat in another 2 tablespoons butter. Thin the soup to the desired consistency with rich milk and/or chicken stock. Add optional spices if desired, top with parsley and meat.

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Potato-Leek Soup with Cheese (print view)

From: Helga Spiller, Bon Appetit Nov 2002
URL: http://www.epicurious.com/run/recipe/view?id=107255

Ingredients:

¼ cup (½ stick) butter
1 large leek (white and pale green parts only), thinly sliced
1 large garlic clove, minced
4 large potatoes (about 2¼ pounds), peeled, cut into ½-inch pieces
2 large carrots, peeled, cut into ½-inch pieces
4 cups low-salt chicken broth
2 tablespoons chopped fresh dill or 1 tablespoon dried
¾ cup milk
4 ounces cream cheese
1 cup grated sharp cheddar cheese (about 3 ounces)
Chopped fresh parsley (optional)
Additional grated sharp cheddar cheese (optional)

Directions:

Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.

Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.

Makes 8 first-course or 4 main-course servings.

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Roasted Garlic and Eggplant Soup (print view)

URL: https://www.allrecipes.com/recipe/137740/roasted-garlic-and-eggplant-soup/

Directions:

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Split Pea Soup (print view)

From: Recipesource.com (combination of several recipes)

Ingredients:

16 ounces split peas
1.5 quarts water
1 small ham shank or 4 ham hocks (or 3/4 to 1 pound bacon)
1 large onion, chopped
2 chicken bouillon cubes
1/2 teaspoon dried rosemary
several pinches of dried thyme
1/2 teaspoon garlic powder (didn't have)
1/2 teaspoon oregano (didn't have)
1 bay leaf (didn't have)
1 cup chopped carrots (used 3 large carrots)
1 cup chopped celery (didn't have)
4 medium potatoes, peeled and cubed (didn't have)
any vegetable to substitute for the celery and potatoes (last time it was one bunch chard, previously we've used beet greens, etc).

Directions:

Combine peas, water, ham shank or hocks or bacon, onion, bouillon and seasonings. Cover and simmer 1 1/2 hours. If using shank, remove shank, trim meat from bone, and return to pot. Stir in carrots, celery and potatoes. Cover and simmer 2-2 1/2 hours. (Time may vary - basically just need enough time for the split peas to soften completely). Add a small amount of flour if desired to thicken (I've already reduced the water dramatically from the original recipe, to make the soup thick, as we like it).

(Another variation soaks the peas overnight, uses less water as a result, melts in 3 tablespoon butter and 3 tablespoons flour, and adds milk.)

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Tortilla Soup (print view)

From: Robert Herrera, Snowcamping Group

Ingredients:

4 cups chicken broth
1 onion
2 ears of corn
mexican style barbeque chicken (pre-marinated chicken, usually with citrus juice, lime or lemon, chili flakes, oregano)
chili flakes
cilantro
tortilla chips

Directions:

Cut chicken in small cubes and cook separately. Sautee onions and corn. Add chicken and 4 cups of broth. Add chili flakes and cilantro. When ready, put a layer of crushed tortilla chips in a bowl and pour the soup over.

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Entrees

Almond Chicken baked in cream (print view)

From: Annemarie Spiller

Ingredients:

1 broiler fyer chicken (3½ pounds) cut in pieces
flour
1 teaspoon each celery salt, paprika, salt
½ teaspoon each curry powder, crushed oregano, freshly ground pepper
6 tablespoons melted butter
¾ cup sliced almonds
1 ½ cups half & half (or milk + cream)
½ cup sour cream
3 tablespoons fine dry bread crumbs (or corn flakes) blended with 1 tablespoon melted butter

Directions:
Coat chicken pieces with flour. Blend celery salt, paprika, salt, curry powder, oregano and pepper with butter. Roll chicken pieces in seasoned butter, coating all sides. Arrange chicken in a single layer in a baking dish. Sprinkle evenly with almonds. Pour half & half between pieces. Bake covered in a moderate oven (350 F) for 45 minutes. Uncover, spoon about 1/2 cup sauce from the pan into the sour cream and mix together. Pour evenly over chicken. Sprinkle with bread crumbs. Bake uncovered about 15 minutes longer or until chicken is tender.

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Ants climbing the tree (print view)

From: Alessandra Nardi

Ingredients:

½ pound ground pork
4 clusters vermicelli (clear noodles, made from mungbean flour)
¼ pound peeled shrimp
1 bell pepper
1 green onion (?)
2 teaspoons ginger, finely minced
1-2 cloves finely minced garlic (optional)
6 dried chili peppers
dried wild pepper (only available in China?)
1/5 cup chinese cooking wine (others will probably be fine too)
soy sauce - 1/5 cup for marinating pork, 1/5-¼ cup for cooking
2 teaspoons sugar
salt - 1/3 teaspoon for marinating pork, and ¾ teaspoon for cooking

Directions:

Note: For the noodles, you can use either the thin type (One brand is "Kimbo", in plastic package, 10.5oz for 8 clusters per package) or the thick type (Sometimes, the thick type is also called "Dried Mungbean Thick Noodle". One brand is "Asian Taste", 10.5oz for 8 clusters per package). I prefer the thick type. You can get them from Chinese supermarkets.

Marinate ground pork in soy sauce, cooking wine, and salt. Dice shrimp and bell pepper; Mince green onion, ginger and garlic.

Boil vermicelli until it turns completely clear, remove immediately and cool in cold water. Heat oil in wok until almost smoking, stir fry pork until brown. Drain liquid, set aside. Repeat for shrimp. Stir fry ginger, garlic, and green onion briefly. Stir fry bell pepper and dried chili pepper briefly (otherwise the dried chili pepper will turn black) . Drain the water from the cooked vermicelli, then add to frying pan and stir for 1-2min Add the remaining salt, soy sauce, and sugar, stir for 2mins. Add cooked pork and shrimp, stir for 1-2min. At this point, "ants are climbing the trees" - turn off heat.

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Baked Sea Food Casserole (print view)

From: Annemarie Spiller

Ingredients:

rice (cook 1 cup w/ 2 cups water)
nutmeg, salt & pepper.
grated sharp cheese
1 green pepper
1 cup celery
¼ cup onion
1/8 pound butter
½ pound sauteed mushrooms
1 can mushroom soup
2 cans shrimp
1 can crab (or fresh - 1 can = 8oz)
1 cup mayonnaise
2 teaspoons Worcestershire sauce
cayenne pepper
buttered bread crumbs (or corn flakes)

White sauce:

butter
milk
flour
a little nutmeg

Directions:

Line large casserole dish with rice, sprinkle with nutmeg, salt & pepper. Sprinkle with grated sharp cheese. Saute the green pepper, celery, and onion in butter. Add to pot one cup white sauce, mushrooms, mushroom soup, shrimp and crab. Follow with mayonnaise, Worcestershire, cayenne pepper. Pour contents of pot into the casserole dish, cover with buttered bread crumbs (or corn flakes, if don't have bread crumbs)

Sauce: (white sauce, joy of cooking)

Bake 40-45 min 350 degrees. (assume bake open)

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Balsamic-Roasted Vegetables (print view)

From: Helga Spiller

Ingredients:

½ cup balsamic vinegar
¾ cup olive oil
¾ cup mixed chopped fresh herbs, such as thyme, rosemary and parsley, or
1 heaping tablespoon dried herbs
2 sweet potatoes, peeled and cut into 2-inch wedges
Butternut squash, peeled. Seeded and cut into 2-inch wedges
1 red onion, cut into 2-inch wedges
1-pint cherry tomatoes, stems removed
2 red bell peppers, cored, seeded and cut into 2-inch pieces
1 head broccoli, stem removed, cut into florets
1 pound green beans, trimmed
Salt and freshly ground black pepper to taste
Fresh herbs for garnish, if desired

Directions:

Preheat the oven to 400 F. In a large bowl, whisk together the vinegar, olive oil and herbs. Add the sweet potatoes, squash and onion and toss until vegetables are well coated. With a slotted spoon (reserve liquid in the bowl), transfer the vegetables to a baking dish and spread them out in one even layer. Roast them in the oven for 40 to 45 minutes, until potatoes are tender and slightly brown and the vinegar mixture has evaporated to a thick glaze. Stir several times during the cooking. Meanwhile, in a large bowl, toss the tomatoes, red bell peppers, broccoli and green beans with the reserved liquid and spread them in one even layer in a separate baking dish. Roast them in the oven for 25 to 30 minutes, or until the skin on the tomatoes starts to shrink. In a large bowl, gentle toss all of the vegetables together with any remaining cooking liquid until just mixed. Season with salt and pepper; garnish with fresh herb leaves, if desired.

Serves 8 to 10

Variations: Cauliflower or Brussels sprouts can be used instead of broccoli; substitute any kind of potato for the sweet potatoes; and try sweet Italian peppers or banana peppers instead of the bell pepper. Acorn squash or pumpkin can be used in place of the butternut squash. Carrots, garlic and onions are a delicious addition any time of the year.

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Burgers: Shu Mai Burgers (print view)

From: New York Times (via Helga Spiller)
URL: http://www.nytimes.com/2010/05/26/dining/26minirex4.html?pagewanted=print

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Crockpot Carnitas (print view)

URL: https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/

Ingredients:

4 pounds skinless, boneless pork butt (or shoulder)
1-4 teaspoons salt to taste
1 teaspoon pepper
1 tablespoon dried oregano or Mexican oregano
1 tablespoon ground cumin
1 large brown or white onion, cut into wedges
8 cloves garlic, smashed
2 limes, juiced
2 large oranges, juiced (or 3/4 cup orange juice or apple juice)
3/4 cup coke
2 bay leaves

Directions:

Put pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves in slow cooker, and cook on low heat for 8-10 hours or high 5-6 hours (until meat is tender and falls apart). Either transfer with some of the liquid to (1) a baking sheet and broil on high heat until golden brown and crispy on edges or (2) sear in small batches (adding liquid from crockpot as needed) until meat is nice and crispy. Add additional juices just before serving for added flavor if desired.

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Cheese Fondue (print view)

From: David Gay

Ingredients:

50-70gms Apenzell (alternatively - "Le Marechal")
50-70gms Vacherin Fribourgois
100-120gms Gruyere
¼ glass dry white wine
1 teaspoon corn starch
1 tablespoon Kirsch

Directions:

These are the quantities for 1 hungry person, adjust according to your appetite (you might want to go for ½ - 2/3 really - also 1oz = 28g):

Grate the Apenzell and Gruyere and cut the Vacherin in pieces. Place in the fondue pot with the dry white wine. Put on a cold "hot plate" , turn to moderate and stir the fondue continuously. When the Fondue is liquid, mix the cornstarch and Kirsch together, and then add them to the cheese with a crushed clove of garlic. The wine and the cornstarch both help it to amalgamate correctly. You can skip the Kirsch if you want (just mix the cornstarch with a little wine instead).

Note: used 4 pounds of cheese (total) 5/22/04, too much for 8 adults and 2 kids (although group wasn't that hungry). Used 3 cups of wine between two pots, was TOO MUCH, start with less next time.

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Chicken & Asparagus (Broccoli) Casserole (print view)

From: Annemarie Spiller

Ingredients:

2 Chicken breasts de-boned, and cut into bite size pieces
¼ teaspoon pepper
½ cup corn oil
2 10 oz bunches fresh or frozen asparagus
1 can cream of chicken soup
½ cup mayonnaise
1 tablespoon lemon juice
1 to 1.5 tablespoon curry powder
1 cup sharp shredded cheddar cheese

Directions:

Sprinkle chicken with pepper. Fry in 10-inch pan over medium heat about 6 minutes, until white and opaque. Drain on paper towels. Cook asparagus 4-5 minutes, drain. Line bottom of 9x9x2 baking pan with asparagus. Place chicken on top. Mix together soup, mayonnaise, lemon juice, and curry. Pour over chicken. Sprinkle cheese on top, cover with aluminum foil. Freeze, or bake at 375 degrees - 30 minutes or until done. Serves 4.

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Crockpot Pork (print view)

URL: http://www.barefeetinthekitchen.com/2012/10/italian-red-wine-pork-roast.html
URL: http://memeinge.com/blog/crock-pot-pork-tenderloin/

Directions:

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Florida Jambalaya (print view)

Ingredients:

3 tablespoons butter
½ chopped onion
3 garlic cloves, chopped
½ pound smoked sausage (such as kielbasa), cut into ½ inch pieces
1 cup long-grain white rice
2 medium potatoes, peeled, cut into ½ inch cubes
2 ¼ cups canned chicken broth
½ cup dry white wine
1 4-ounce jar sliced pimientos with juices
½ teaspoon turmeric Cayenne pepper
½ pound large uncooked shrimp, peeled, deveined
½ cup chopped fresh cilantro
Fresh cilantro sprigs

Directions:

Melt butter in heavy large saucepan over medium heat. Add onion and garlic and saute until just soft, about 5 minutes. Add sausage, saute until beginning to brown, about 5 minutes. Add rice and stir to coat with pan juices. Mix in potatoes, broth, wine, pimientos with juices and turmeric. Season with salt, pepper, and cayenne. Bring to boil, stir well. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes. Mix in shrimp and chopped cilantro. Cover and cook until shrimp are just cooked through, about 4 minutes.

Mound Jambalaya on large platter. Garnish with cilantro sprigs and serve.

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Galette (Savory) (print view)

URL: https://wishbonekitchen.com/tomato-basil-galette-with-burrata/

Ingredients:

2 cups flour
1½ sticks (12 Tbsp) butter, sliced
1 Tbsp apple cider vinegar
~6 Tbsp ice water
2 tsp salt
2-4 large tomatoes
1/4 cup pesto
2 cups grated parmesan
1 egg, beaten, for egg wash
garnish - basil leaves, soft italian cheese, pepper...

Directions:

Combine flour and salt in processor, pulse to mix. Add butter, pulse until mixture resembles fine crumbs. Add ice water and vinegar, incrementally, pulsing until dough becomes cohesive. Wrap tightly in plastic wrap. Refrigerate at least 1-2 hours or overnight.

Preheat oven to 400°. Slice tomatoes to 1/4 inch thick, salt both sides and transfer to paper towels to release excess moisture (at least 10 min). Roll out dough on a lightly floured silpat, shape into desired size. Spread thin layer of pesto, leaving 1-2 inch border to edge. Sprinle 3/4 of the cheese on top of the pesto, then layer tomatoes on top. Lift pastry edge and fold over filling to make a pleated border. Sprinkle on remaining parmesan, brush egg wash over border.

Bake galette 45-55 minutes, until bubbling and edges are golden. Allow to cool before adding garnish and serving.

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Green Pepper Casserole (print view)

From: Annemarie Spiller

Ingredients:

2 tablespoons butter or margarine
1 cup long grain rice
3 cubes chicken boullion
2 cups boiling water
3 green peppers, seeded & sliced
1½ pounds ground beef chuck
1 medium onion, chopped
2 celery stalks, thinly sliced
1 clove garlic, minced or mashed
1 teaspoon each oregano and salt
¼ teaspoon pepper
2 cans (8oz each) tomato sauce
1½ cups shredded cheddar cheese

Directions:

Heat the butter in a frying pan, add rice and stir until lightly toasted. Spoon into a 9x13 inch greased baking pan. Dissolve bullion cubes in boiling water and pour over rice. Arrange green pepper slices on the rice. Cover tightly with foil and put into a 375 degree oven for 20 minutes. Using same frying pan, saute meat until it loses its pinkness. Add the onion, celery, garlic, oregano, salt, and pepper. Continue cooking for 5 minutes. Stir in the tomato sauce. Remove casserole from oven and spoon mixture over peppers. Cover and bake for 15 minutes. Remove cover, sprinkle with cheese and bake, uncovered, for 5 minutes.

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Grilled Crab Sandwich (print view)

From: Annemarie Spiller

Ingredients:

1 can crab meat
1 tablespoon sour cream
1 tablespoon mayonaise
grated Jarlsberg or swiss cheese
green onions
pimientos

Directions:
Mix together ingredients, spoon on top of bread slices. Bake in oven until done.

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Gnocchi (print view)

URL: http://sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2003/01/29/FD152821.DTL

Ingredients:

1½ pounds Yukon Gold potatoes (preferably 2 large potatoes)
1 large egg, lightly beaten
Several scrapings of freshly grated nutmeg
¾ teaspoon sea salt
Approximately 1 cup unbleached all-purpose flour, or as needed
Olive oil

Directions:

Preheat the oven to 425 degrees. Bake the potatoes until a knife pierces them easily, about 1 hour (alternatively, boil them). When the potatoes are almost done, bring a large pot of salted water to a boil over high heat for cooking the gnocchi. Peel the potatoes while they are hot. Cut them into manageable chunks and pass them through a ricer directly onto a work surface. With a table fork, spread the potatoes out until they are about ½ inch thick and let them cool to room temperature.

Drizzle the beaten egg over the potatoes. Sprinkle with nutmeg and salt, then scatter 1 cup flour over the potatoes. Working quickly and gently, use a bench scraper to reach underneath the ingredients and lightly toss them together, as if you were working a pie dough. Continue fluffing the ingredients without kneading them, using the scraper and your free hand, until the mixture resembles very coarse crumbs.

Begin kneading very lightly, much less vigorously than for bread dough. If the dough feels sticky, sprinkle on a little more flour, but as little as necessary to form a dough that is moist but firm and not sticky. The dough should come together in less than 1 minute. When the dough feels like a soft pillow, shape it into a thick log about 8 inches long. With the scraper, cut the log into 6 thick rounds.

Working with 1 round at a time, position it so that a floured side (not a cut side) is up. Lightly flatten it with your palm, then use both palms to roll and stretch the dough into a long, ¾-inch-diameter rope, as if making breadsticks. Flour your work surface or your palms lightly as needed to prevent sticking.

When you have made all 6 ropes, line them up 3 at a time and use the scraper to cut them crosswise into ¾-inch-square nuggets. Flour the nuggets lightly and gently toss them with the flour to prevent sticking.

Now you are ready to shape the gnocchi. Hold a table fork, tines up, in one hand. With the other hand, pick up a gnocco with your thumb and index finger, grasping it on the cut sides. Place it on the tines of the fork as far from the end as possible. With your thumb, gently press the gnocco with a forward movement so that it curls slightly. One side will have the indentations from the tines; the other side will be slightly concave. Keep the gnocchi on the work surface, lightly floured, until you make them all.

Drizzle about 2 tablespoons olive oil into a large baking dish. Boil the gnocchi about 2 dozen at a time. After they float to the surface, count 20 seconds, then lift them out with a skimmer/strainer and transfer them to the oiled baking dish, turning to coat them with the oil. Continue until all the gnocchi are cooked and lightly oiled, adding more oil if needed, then transfer them to a skillet containing your sauce. Reheat them gently in the sauce and serve immediately with a spoon, not tongs.

Yields enough gnocchi for 6 servings PER SERVING: 155 calories, 4 g protein, 31 g carbohydrate, 1 g fat (0 saturated), 35 mg cholesterol, 302 mg sodium, 2 g fiber. .

Gnocchi Wisdom:

Almost everyone agrees on one thing: Flour makes gnocchi heavy. The less flour you can incorporate to achieve a workable dough, the better. But that's the catch because the dough is sticky, and it takes a particularly light and practiced touch to shape it with minimal flour.

The potatoes: Most people use fluffy, dry, high-starch potatoes like russets, not waxy new potatoes. Mazzon likes the yellow-fleshed Yukon Golds, which are not as starchy as russets but have better color and flavor. There are no russets in Italy, says Field, and most cooks use a yellow-fleshed potato, the older the better.

The flour: Unbleached all-purpose flour, and as little as possible.

The eggs: Eggs also toughen gnocchi and some deft cooks leave them out, but shaping a dough from only potato and flour, with no egg to bind it, is difficult. Mazzon always uses egg, as did his mother.

Cooking the potatoes: Most recipes call for boiling the potatoes in their skins. A few recipes, including Mazzon's in his book, specify baking the potatoes to minimize the moisture they absorb, and thus the amount of flour needed in the dough. In this demonstration, he boiled the potatoes, and says he does it both ways.

Ricing the potatoes: The cooked potatoes should be peeled immediately and passed through a ricer while hot. A food mill doesn't produce as light a texture, and a food processor makes glue.

Making the dough: The riced potatoes should be allowed to cool before you add the egg and flour. Then the dough should be mixed lightly and quickly by hand, with more flour added only as needed to prevent sticking. As you shape the ropes and cut the gnocchi (see photos), keep the work surface and the dough lightly dusted with flour.

Shaping gnocchi: Cooks use a variety of implements to shape gnocchi, depending on preference and regional style. Shaping them helps them cook more evenly and gives them rough exterior markings that help trap the sauce. The basic idea is to gently press a small nugget of dough against a textured surface with your thumb; by pressing with a slight forward motion, you can make the gnocchi curl like a C.

The simplest implement for shaping is a table fork. Mazzon and many others employ the same technique using the inner side of a convex hand-held cheese grater. Field says she has seen cooks use a sieve. The implement I find easiest to use is a ridged wooden gnocchi (or cavatelli) paddle.

Boiling gnocchi: Bring a large pot of salted water to a boil before you begin making the dough. Gnocchi should be cooked as soon as they are shaped or they will start to stick. Boil only about two dozen at a time. Cook until they rise to the surface, then count about 20 seconds before lifting them out with a slotted strainer. "We say gnocchi is smart pasta," says Mazzon. "They tell you when they are ready."

Saucing gnocchi: Have your sauce ready before you start preparing gnocchi so you can lift them out of the boiling water and transfer them directly to the sauce. Mazzon uses another technique, which works well in a restaurant setting. He lifts them out of the water and into an oiled baking dish, turning them gently to coat them with the oil so they don't stick together. When all the gnocchi are boiled and oiled, he transfers them to the sauce. This is a good technique to use when you are preparing a lot of gnocchi.

Because gnocchi are light, or are meant to be, they should be lightly sauced. Often they are dressed with only melted butter and Parmesan. With gnocchi made of winter squash or spinach, sage leaves are often added to the butter. Among the traditional partners for potato gnocchi are tomato sauce, meat ragu, pesto or mushroom sauce.

Serving gnocchi: In Italy, gnocchi are typically a first course, not a main course. They are filling and should be served in small portions. Be gentle with them. They should not be tossed or handled with tongs or they may break.

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Green Curry Chicken with Basil (print view)

Ingredients:

1 can coconut milk
1-2 tablespoons green curry paste
two skinned boneless chicken breasts, cut into small pieces
2 tablespoons fish sauce
1-2 tablespoons coconut or brown sugar
¼ cup sweet fresh basil
¼ cup bamboo shoots
½ cup frozen peas
1/3 cup chicken stock
fresh cilantro

Directions:

In a large saucepan fry coconut cream from coconut milk can with curry paste over medium flame for 3 min. (The thicker coconut cream will have generally floated to the top of the can. Set aside remaining coconut milk.). When curry paste is dissolved, add remaining coconut milk and chicken pieces. Then add fish sauce, sugar, basil, bamboo shoots, peas, and stock. Maintain on low flame for 10 min. Garnish with fresh cilantro. Serves 2-4 with rice. You may vary curry paste and fish sauce to taste.

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JiaoZi (Chinese dumplings) (print view)

From: Chen-Nee

Ingredients:

2 lb ground pork (or turkey/chicken/shrimp paste)
finely chopped chives (or leeks) ~ 2 big bunch
finely chopped ginger ~ 2 or 3 table spoons
Soy sauce ~ 3 or more table spoons (start with 2, add as necessary)
Several shakes of Oyster sauce ~ 3 table spoons??
Sesame oil ~ 1 or 2 table spoons???
Black pepper
some spoons of corn starch spread over
some shakes of thickened soy sauce

Wrappers:

Buy them from Ranch 99 :-)
Shanghai Style: flour + water
Hong Kong Style: flour + egg + water

Sauce:

soy sauce
chinese red rice vinegar
sa-Cha sauce (Chinese BBQ sauce)
chili sauce
chopped cilantro or green onion

Directions:

Mix everything in a bowl, mix by hand. Add corn starch as necessary to make it less wet. The meat should be "darkened" and smell "nice"! Let it sit for a few hours, then wrap and boil the dumplings.

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Jook (print view)

From: inspired by Not your Mother's Slow Cooker Recipes for Two

Ingredients:

1 cup white rice
1 chunk of meat (pork or chicken work)
8 cups water
dash of soy sauce
½ teaspoon ginger powder
spoonful of chicken bouillon
minced green onions for garnish

Directions:

Place rice, meat, water, soy sauce, ginger powder and bouillon into crock pot. Cover and cook on high initially (e.g., 1 hour), and then reduce to low and cook for at least 6-8 hours (keep on high if you want to cook faster). Stir when finished and break up the meat (it should be soft and breaking apart on its own already). Serve adding green onion, chili sauce, or other garnishes as desired.

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Königsberger Klöpse (print view)

From: Annemarie Spiller

Ingredients:

~250 gr ground beef
~250 gr ground pork
1 soft roll (e.g. with some water added to make it soft)
1-2 eggs
1 finely chopped, lightly sauteed onion
salt & pepper to taste
a small amount of bread crumbs (to bind it together, if necessary)
some anchovies (optional)

Sauce:

2 tablespoons butter
1 heaping tablespoon flour
stock or water
1 finely chopped, lightly sauteed onion
a little lemon juice
dash of sugar (optional)
1 cup white wine
1-2 slices of lemon
1 teaspoon capers (maybe add more - "1 roehrchen Kapern")
1 teaspoon mustard (optional)
1 egg yellow, plus small amount of butter (optional)

Directions:

Mix the ground meat with the roll and the other ingredients, and make 8-10 rounds balls. Heat the butter in the pot, and add the flour to make a paste. Add in the stock stir it to make it smooth. Into this, you put the balls, so that they are almost covered by the sauce. Strew the onion over it. Add lemon juice. Cover and Cook over very low heat (do NOT boil), occasionally shaking the pot to rotate them. (Move the dish around, but don't touch them, or open the dish). They should be done on the inside (no longer red inside). After the kloepse have been taken out of the pot, you can stir in the optional egg yolk and butter to the sauce, if desired, before serving the sauce. Served with the sauce salt-potatoes.

Done in 20-30 minutes.

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Korean BBQ (print view)

Directions:

Beef: Marinate in Korean BBQ sauce, green onions, garlic (chopped for more flavor)

Chicken: Marinate in green onions, soy sauce, garlic, garlic powder, salt & pepper, and sherry/cooking wine. Remember to poke the chicken so that the marine sinks in (let it sit for ~½ hour)

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Lasagna (print view)

Ingredients:

1 tablespoon salad oil
1/3 cup minced onion
1 pound ground chuck
1 clove garlic
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon oregano
5 tablespoons chopped parsley
1 20 oz can tomatoes (2 ½ cups)
1 8oz can tomato sauce
4 ounces lasagna noodles (4 pieces * 2)
¼ pound natural Swiss cheese, thinly sliced
1½ cups cottage cheese
(Spinach)

Directions:

Day before or early in day: In medium skillet, in hot oil, sauté onion until tender. Add chuck; cook until lightly browned. Slice garlic and mash with salt, add to meat along with pepper, oregano, 3 tablespoon parsley, tomatoes, tomato sauce. Simmer, uncovered, for 30 minutes. Refrigerate until ready to use. About 45 minutes before serving: Preheat oven to 350 degrees (F). Cook lasagna as label directs; drain; cover with cold water. In large serving dish, arrange one third of meat sauce, then layer of pasta, half of Swiss cheese (reserve 1 slice), half of cottage cheese. Repeat ending with remaining 1/3 of sauce and 1 Swiss cheese slice, slivered.

Bake 30 minutes. Just before serving, sprinkle with 2 tablespoons parsley.

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Leek Quiche (print view)

From: Annemarie Spiller

Ingredients:

1 9-inch unbaked pastry shell
8 slices bacon
1 cup sliced leeks (2 large leeks)
2 cups (16oz) shredded swiss cheese
3 beaten eggs
1½ cups milk
1 tablespoon flour
dash nutmeg
½ teaspoon salt

Directions:

In skillet cook bacon crisp. Drain, reserve 2 tbsp drippings in skillet. Crumble bacon, set aside. Cook leeks in drippings till tender, drain. Place bacon in pastry shell, top with cheese and leeks. Combine egg and milk, beat in flour, salt, and nutmeg. Pour mixture into shell. Bake in 325 degree oven for 45 minutes, or till nearly set in center. Let cool 10 to 15 minutes before serving. Serves 6.

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Leek Quiche Shell (savory paste) (print view)

Ingredients:

2 cups flour
½ pound butter
2 teaspoons vinegar
4 tablespoons ice water
yolk of egg

Directions:

Fold three times, and then roll three times. Bake pie shell by itself first, then fill.

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Mac & Cheese - Stovetop Version (print view)

URL: https://www.gimmesomeoven.com/best-stovetop-mac-cheese/

Ingredients:

2 tablespoons butter
2 tablespoons flour
3 cups water
4 cups milk (adjust liquids down if too soupy)
1 pound uncooked pasta
1 teaspoon Kosher salt
½ teaspoon garlic powder (skipped)
¼ teaspoon ground mustard (skipped)
4-5 cups (16-20 ounces) freshly-shredded* sharp cheddar cheese (I used sharp white cheddar)
½ cup parmesan cheese

Directions:

Melt butter in large pot over medium-high heat. Add flour and stir to combine, cook for a minute stirring. Add 1 cup water, stir until completely smooth. Add the rest of the water and milk, stir to combine.

Add in the herbs (if desired), pasta, salt. Cook, stirring occasionally, until mixture comes to a simmer. Reduce to med-low heat, and cook, stirring occasionally, for 9-10 minutes. Remove from heat, stir in cheeses to melt. Add salt, pepper, and other ingredients like bacon bits or pieces of ham as desired.

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Meatballs (German-style) (print view)

From: Annemarie Spiller

Ingredients:

1.5 pfund gehacktes
1 teeloeffel salz
1 gehackte zwiebel
1-2 Eier
Pfeffer
2 alte broetchen, eingewiecht & ausgedrueckt, oder altes, trockenes brot in stuecke

Directions:

Zusammen mischen, baellchen formen, in salat oel braten.

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Muscatrolli (print view)

Ingredients:

1 pound shell macaroni
1 pound ground beef lean
1 pound onions, chopped fine
1 pound mild cheese (e.g. Velveeta)
1 pound tomato puree
a can mushrooms
salt, pepper, garlic salt

Directions:

Saute beef and onions in butter, cook macaroni in usual way, add melted cheese to saute; add tomato puree, add mushrooms, include liquid from mushrooms, salt, pepper, garlic to taste. Mix with macaroni, stir constantly until well mixed. Better if allowed to cool and reheated before serving. Cold Burgundy adds finishing touch.

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Mushroom-filled Meat Loaf (print view)

From: Annemarie Spiller

Ingredients:

1½ pounds ground beef chuck (or substitute)
1 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon nutmeg

Chou Paste:

1 cup water
½ teaspoon salt
½ cup butter
1 cup unsifted flour
4 eggs

Mushroom Filling:

3 tablespoons butter
1/3 lb thinly sliced mushrooms
one medium onion, chopped

Directions:

Mushroom filling - Heat butter in frying pan, add mushrooms and onion, saute everything until golden.

Chou Paste: In a pan (pot) combine water, salt, and butter. When butter melts and mixture boils, add flour and remove from heat. Stir until mixture is smooth and comes away from sides of pan. Beat in eggs, one at a time, until paste is smooth and shiny (stir thoroughly after each egg). Makes 2 ½ cups. When preparing in advance cover and refrigerate chou paste, then let it reach room temperature before spreading.

Prepare 1 serving of the chou paste. Mix the beef, salt, pepper, nutmeg, and ½ cup of the chou paste thoroughly. Turn on to oven-proof serving platter and shape into a loaf 3/12 by 10 inches. Press a trench 1 ½ inches deep lengthwise down the center, spoon in mushroom filling. Pat mixture up and over filling to enclose it.

Spread remainder of chou paste over the loaf. Cover & chill (unknown time - hour?). Bake (covered) in 425 degrees over for 45 minutes. Drain off fat and serve.

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Pad Thai (print view)

URL: http://www.thaifoodandtravel.com/recipes/padthai.html

Ingredients:

½ lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)
3 Tbs. fish sauce, to taste
3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste
2 Tbs. palm or coconut sugar, to taste
4 Tbs. peanut oil
1/3 lb. fresh shrimp, shelled, deveined and butterflied
¾ cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
4-5 cloves garlic, finely chopped
3 shallots, thinly sliced (or substitute with half a medium onion)
¼ cup small dried shrimp
¼ cup chopped sweetened salted radish
2-3 tsp. ground dried red chilies, to desired hotness
3 eggs
3 cups fresh bean sprouts
1 cup garlic chives, cut into 1 ½-inch-long segments (optional)

Garnish:

2/3 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
A few short cilantro sprigs
4 green onions - trim off root tip and half of green leaves and place in a glass with white end in cold water to crisp (optional)

Directions:

Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.

When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.

Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.

Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.

Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.

When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.

Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.

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Pepper Beef Stir-fry (print view)

From: Sunset Magazine via Annemarie Spiller

Ingredients:

1 pound sirloin steak, fat trimmed
2 teaspoons cracked pepper
1 clove garlic, pressed or minced
2 tablespoons worcestershire sauce
3 to 4 tablespoons salad oil
1 large onion, thinly sliced
1 each large red and green bell peppers, in thin slices
salt
romaine lettuce leaves (optional)

Directions:

Thinly slice steak crosswise into 1-by-3 inch strips. Mix with pepper, garlic, and worcestershire sauce, let stand 15 minutes. Place a frying pan over high heat - when pan is hot add 2 tablespoons oil and half of meat. Stir-fry until meat is lightly browned, 1-2 minutes, remove from pan & cook remaining meat (fry separately so that cooks quickly). Remove from pan. Add 1 tablespoon oil, onions, red & green bell peppers, stir-fry until tender/crisp, 2-3 minutes. Stir in meat with its juice, salt to taste.

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Pesto Sauce (print view)

URL: http://recipesource.com/side-dishes/pesto/00/rec0025.html

Ingredients:

12 oz Linguine
1¼ cup chopped fresh basil packed
1/3 cup chicken stock or water
2 tablespoon roasted pine nuts
2 tablespoon parmesan cheese
3 tablespoon olive oil
1 teaspoon crushed garlic

Directions:

Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss.

Tips: refrigerate sauce up to 5 days ahead, or freeze up to 6 weeks.

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Pilzen in Sahnesosse (Mushrooms In Cream Sauce) (print view)

From: Helga Spiller
URL: http://www.sheries-kitchen.com/recipes/german/pilzen_in_sahnesosse.htm

Ingredients:

2 lbs. fresh mushrooms
¼ lb. bacon, diced
¼ cup butter or margarine
2 large onions, diced
1 cup white wine
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
Pinch nutmeg
Pinch mace
1 cup heavy cream
Juice of ½ medium lemon
2 sprigs parsley

Directions:

Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; sauté until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frying pan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. Serves 4.

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Pizza (print view)

From: Mrs. Wong

Ingredients:

1 cup warm water
1 package dry yeast
1 ½ teaspoons sugar
½ teaspoon salt
2 tablespoons oil
2 ½ cups flour

Directions:

Dissolve yeast in warm water. Stir in sugar, salt and oil. Add enough flour to form a stiff dough. Knead on floured surface for 5-10 minutes. Let rest 10 minutes. Cover greased pizza pans with dough. Let rise in pan while preparing toppings.

Spread tomato sauce over crust in pan. Sprinkle with seasoning. Add desired toppings. Bake at 375-475 degrees for 15-25 minutes, or until browned to taste. (makes 1 thick or two thin)

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Pork Fillet with Mushrooms (print view)

Ingredients:

1 pound of pork fillet, cut into thin slices
mushrooms
cream

Directions:
strong heat (should cook quickly). Set aside, but keep hot. Saute sliced mushrooms separately in butter, and then add to meat with pepper, salt, and any desired spices. Add cream, let it come to a boil, and then serve (over rice or noodles).

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Rainbow Trout (print view)

Ingredients:

2 egg whites
1 cup seasoned bread crumbs
freshly ground pepper
6 trout fillets
1 tbsp unsalted butter
¼ cup fresh orange juice
1 tbsp light rum
¼ cup nut crumbs
¼ cup fresh basil

Directions:

Preheat an oven to 400 degrees F(200 C). Coat a 3-qt baking pan with non-stick cooking spray. In a shallow bowl, lightly beat the egg whites. In another bowl, stir together the Seasoned Bread Crumbs and pepper. Dip the trout filets, one at a time, first in the egg whites and then in the crumb mixture and place them in the prepared pan. Bake, turning once when the first side is golden brown, until the flesh is opaque throughout when pierced with a knife, 10 minutes total cooking time. If the filets are uneven in their thickness, be sure the thickest portions are cooked. Transfer the trout to a platter and keep warm. Place the same pan over medium-high heat on the stove top and melt the butter. Add the orange juice and rum. Cook, scraping up any browned bits on the pan bottom, until slightly thickened, 1-2 minutes. To serve, spoon the sauce onto individual plates and place the crispy fish filets on the top. Garnish with the Nut Crumbs, if using, and basil.

Yield: 6 Servings Preparation Time: 0 hrs 15 minutes

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Red Lentil Stew (print view)

From: Theen-Theen Tan

Ingredients:

1 ¼ c (200g) red split lentils (masoor dal), washed and drained
5 c water
½ t ground turmeric
5 T vegetable oil
1 t whole cumin seeds
2-4 cloves garlic, minced
1 medium onion, sliced
½ (225g) shredded cabbage
1-2 hot green chillies
1 ½ t salt
1 medium tomato, chopped
½ t ginger, minced

Directions:

Boil lentils in 5 cups water. Remove any foam/scum that collects on top. Add turmeric and stir to mix. Cover, leaving the lid slightly ajar, turn heat down to low and simmer gently for 1 hour and 15 minutes (just use medium heat if you don't min the stew being mushy. It will be done in 45 min). Stir a few times.

Heat oil in a pan over a medium fire. Put cumin seed, and let sizzle for 3-4 seconds. Put in garlic. As soon as garlic browns, put in onion, cabbage, green chillies. Stir fry cabbage mixture for about 10 minutes, or until crispy. Add ¼ t salt to mixture and stir it in.

When lentils are cooked, add 1 ¼ t salt, the tomato and ginger to the pot. Cook covered for 10mins. Add cabbage mixture. Stir to mix and bring to a simmer. Simmer, uncovered, 2-3 minutes or until cabbage is heated thoroughly.

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Roast Pork Tenderloins with Cranberry Port Sauce (print view)

From: Helga Spiller (Epicurious)
URL: http://www.epicurious.com/recipes/food/views/Roast-Pork-Tenderloins-with-Cranberry-Port-Sauce-105646

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Salmon Recipes (print view)

From: Tante Helga 1/2000

Ingredients:

Salmon

Suggested seasonings:

cilantro, soy sauce, dry vermouth, sesame oil, ginger.
rosemary, extra-virgin olive oil, lemon juice (add 1-2 sliced lemon, sprig rosemary).

Directions:

Place salmon on cooking parchment. Add sauce/spice mixture over the top, fold in parchment. Back at 450 until fish is slightly translucent and wet in the thickest part. Roughly 10-15 minutes.

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Semmelknödel (print view)

From: Helga Spiller
URL: http://www.swr.de/grossmutter/rezepte/2002/09/10/rezept7.html

Ingredients:

10 bis 12 trockene Brötchen,
3/8 l warme Milch,
10 g Butterfett,
1 TL fein gehackte Zwiebel,
½ TL fein gehackte Petersilie,
3 bis 4 Eier,
Salzwasser zum Kochen

Directions:

Brötchen dünn aufschneiden, salzen und mit warmer Milch übergießen. Zugedeckt etwa 30 Minuten stehen lassen. In Butterfett Zwiebel und Petersilie andünsten und zu den aufgeweichten Brötchen geben. Ebenfalls die Eier. Alles gut verkneten. Einen kleinen Probeknödel in das köchelnde Wasser geben. Ist dieser von der Konsistenz und vom Geschmack gut, aus dem Knödelteig mit angefeuchteten Händen 6 bis 8 Knödel formen und in dem köchelnden Salzwasser ca. 20 Minuten sieden lassen. Ist die Konsistenz zu weich, etwas Semmelbröseln in den Teig mischen. Rezept für 4 Personen

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Simplified Malaysian Curry (print view)

From: Chen-Nee Chuah

Ingredients:

chicken breast
soy sauce
S&B golden curry paste mix
a little bit of corn starch
chopped onions or green onions (both work)
coconut milk
chopped vegetables (examples: potatoes, peppers, mushrooms, broccoli, cauliflower, carrots ...)
puff tofu (optional)
basil
chili peppers (optional)

Directions:

Start by marinating the chicken - if not already in small pieces, chop to reasonable bite size. Put in a bowl, and add enough soy sauce to change the color slightly (~1 tablespoon soy sauce for 1 pound chicken). Mix in a small amount of corn starch (~1 teaspoon) to help seal in the chicken's taste. Set aside for an hour.

After chicken has marinated, heat oil. When hot, saute onions, add chicken and saute until opaque. Use coconut cream as needed to add moisture to the chicken and avoid sticking or burning. Add the vegetables that require more time, e.g. carrots or potatoes (alternatively, you can already soften the potatoes by boiling them ahead of time or microwaving them in small chunks). Add mushrooms and all other vegetables. Then, add the coconut milk, tofu and any pre-softened veggies. Add one block of curry paste at a time, giving it time to dissolve, until the flavor suits you. Finally, add basil and let the curry simmer a while, to bring out the full taste.

If more spice is desired, you can add fresh Thai chili peppers or jalapenos - remember to fish them out prior to serving! The curry can be served over rice (white or brown), noodles (also as a soup), or with na'an-like bread.

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Slow-cooker Ribs (print view)

From: Allrecipes.com
URL: http://allrecipes.com/recipe/slow-cooker-baby-back-ribs/

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Spareribs (print view)

From: Annemarie Spiller

Ingredients:

3 pounds pork spareribs
¾ cup catsup
¾ cup water
2 tablespoons brown sugar
2 tablespoons wine vinegar
2 tablespoons worchestershire sauce
1½ teaspoon salt
1 teaspoon chili powder
½ teaspoon pepper
¼ teaspoon cayenne
2 onions sliced over sauted meat

Directions:

Saute meat lightly until loses its color. Combine all others except onions into a sauce, heat, pour over meat. Bake covered in oven for two hours at 350F.

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Spinach Onion Crepes (print view)

From: Annemarie Spiller

Ingredients:

12-16 crepes
3 tablespoons butter
1 large onion, thinly sliced and separated into rings
2 pounds fresh spinach
2/3 cup whipping cream
½ teaspoon each salt and lemon juice
2 cups (~½ pound) shredded swiss cheese
sauteed mushrooms
sour cream

Directions:

Prepare crepes or bring to room temperature if refrigerated. Melt butter in a Dutch oven; add onion and cook over medium heat, stirring occasionally, until limp and pale gold, about 30 minutes.

Meanwhile, remove stems from spinach, wash thoroughly, drain briefly, and tear into bite-sized pieces. Add spinach to onions, cover, and cook until limp, about 2-3 minutes. Stir in cream, salt, and lemon juice. Over high heat, cook, stirring, until most of the liquid is evaporated. Divide filling and cheese equally between crepes, spooning it down center of each; roll to enclose. If made ahead, you can freeze crepes by placing them seam-side down without touching on greased baking sheets. Freeze uncovered, then package air-tight. For best flavor, use within 2-3 weeks.

To serve, arrange desired number of fresh or frozen crepes in a shallow casserole or individual ramekins. Cover with foil and bake in a 375 oven for about 20 minutes (or 35-40 minutes if frozen). Remove cover and bake 5 minutes longer or until ends of crepes are crisp. Before serving spoon sauteed mushrooms over crepes; accompany with sour cream. Full recipe makes 6-8 servings.

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Spinach side-dish (print view)

Ingredients:

fresh spinach, or ?2? packages frozen chopped spinach (~10 oz each)
1 can cream of mushroom soup
additional mushrooms
cream
salt
butter

Directions:

Mix soup, mushrooms and spinach together in a sauce pan, heat. Add cream, salt, and butter to taste, serve - simple, tasty vegetable side dish.

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Stir-fried string beans with shrimp (print view)

From: Chen-Nee

Ingredients:

One bunch long-beans, chopped into 2-inch chunks
shrimp, marinated with chinese red rice vinegar + ginger
garlic
soy sauce
pepper

Directions:

Heat the oil and fry finely chopped garlic. Add shrimp, stir fry until cooked. Add beans + a dash of water; cover the wok to soften beans. Add salt/soy sauce + pepper to taste.

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Zucchini Pancakes (print view)

URL: https://www.foodnetwork.com/recipes/ina-garten/zucchini-pancakes-recipe-1948910

Ingredients:

2 medium zucchini (about 3/4 pound)
2 tablespoons grated onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Directions:

Grate the zucchini into a bowl. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.

Heat a large saute pan over medium heat, melt butter and oil together in the pan. When the butter is hot, lower the head to medium-low and drop heaping spoons of batter into the pan. Cook pancakes roughly 2 minutes per side, until brown. You can also add cheese to the pancakes to make them crispier and to add cheese taste + protein.

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Desserts

24-hour fruit salad with cream (print view)

From: Joy of Cooking

Ingredients:

2 egg yolks
¼ cup sugar
¼ cup cream
Juice of 2 lemons
1/8 teaspoon salt.
6 diced slices canned pineapple
2 cups pitted canned Queen Anne cherries
1 cup shredded blanched almonds
½ lb marshmallows, cut in pieces
2 cups whipped cream
(½ lb peeled, seeded grapes).

Directions:

Cook egg yolks, sugar, ¼ cup cream, lemon juice, and salt in a double boiler, over (NOT IN) hot water until thickened, stirring constantly. Chill, and then add fruit, marshmallows, almonds, and whipped cream. Chill the salad 24 hours, serve on lettuce with mayonnaise or as a dessert, garnished with whipped cream.

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Apple Dumplings (print view)

From: John Sedlander

Ingredients:

1 cup Bisquick
1 cup dried apples (or other dried fruit)
½ cup sugar
½ teaspoon salt
½ teaspoon cinnamon
2 tablespoons butter
6 small half-and-half creamers (or whipped cream)

Directions:

Packing the food: Put into 3 small bags

Bisquick
Apples
Sugar, salt, and cinnamon

In camp:

Cover the apples with 2 cups water in a pot and let them soak 1 hour. Then bring them to a boil and simmer, covered, while you make the dumpling.
To make dumpling: add ¼ cup water to the Bisquick bag and form into one piece of dough.
Add the sugar spice mixture and 2 tablespoons butter to the apples. With a spoon spread the dumpling dough over them. Simmer, covered, for 15 to 20 minutes, until the dumpling is done; it will be dry in the middle.

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Baked Pears (print view)

From: Cooks.com
URL: http://www.cooks.com/rec/view/0,1913,148190-233205,00.html

Ingredients:

1 pear per person, use Anjou pears or other firm baking pear
1 tablespoons sugar (per pear)
2 tablespoons cream (per pear)
butter

Directions:

Preheat oven to 375 degrees. Peel each pear, cut in half lengthwise and remove seeds. Generously butter a baking dish just large enough to hold the pears. Sprinkle dish with half the sugar. Put pears cut side down in dish. Sprinkle with remaining sugar and bake for 20 minutes. Remove from oven. Pour cream over pears and return to oven for 15 minutes. Serve pears hot from oven or warm.

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Banana bread (print view)

From: Annemarie Spiller (Rona, South Africa)

Ingredients:

1 ¼ cups sugar
½ cup (4oz) butter)
2 cups flour
2 eggs
1 level teaspoon baking powder
1 level teaspoon baking soda
3 bananas
1 teaspoon vanilla
½ teaspoon salt

Directions:

Cream butter & sugar. Add well beaten eggs and vanilla. Sift together flour and baking powder and add. Mix baking soda with two tablespoons warm water and add. Lastly add well mashed bananas. Bake for one hour and fifteen minutes.

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Black bottom cupcakes (print view)

From: Recipesource
URL: http://www.recipesource.com/baked-goods/desserts/cakes/31/rec3127.html

Ingredients:

12 ounces cream cheese
2 eggs
1 2/3 cups sugar
10 ounces semisweet chocolate chips
1 ½ cups flour -- sifted
¼ cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup water
1/3 cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin tins or liberally grease a cake/bundt pan.

Blend together the cream cheese, eggs and 2/3 cup of the sugar in a large bowl. Stir in the chocolate chips.

Sift the remaining sugar, the flour, cocoa, baking soda and salt into a mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until smooth. Fill cupcake liners 1/3 full with the chocolate batter; spoon the cheese mixture on top. If using a cake or bundt pan, scrape the batter into the pan, then top with several layers of the cream cheese topping, spreading it thinly because it will sink in deeper after each application.

Bake until the cakes test done -- 30 to 35 minutes for cupcakes, 40 to 45 minutes for cake. Let cool 10 minutes before turning out on wire racks to cool completely.

Yields 24 cupcakes, or 12 servings of cake

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Blueberry Mochi (print view)

From: Hawai'i's best Mochi Recipes

Ingredients:

1 pound mochiko (16oz box sweet rice flour)
1 cup butter, melted
2 cups sugar
1 can evaporated milk (12-oz can)
4 eggs
2 teapoons baking powder
2 teaspoons vanilla
1 can blueberry pie filling

Directions:
Stir sugar in melted butter. Add milk and mix well. Add eggs and mix. Stir in baking powder, mochiko and vanilla. Pour into ungreased 9 x 13 inch pan. Fold in the blueberry pie filling creating a marbleized look. Bake at 350 degrees for 1 hour or until toothpick tests clean.

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Bread Pudding (print view)

From: D'Aubrey Lansing, via Annemarie Spiller

Ingredients:

4 eggs, beaten
4 cups milk
3/4 cup sugar
1 tablespoon vanilla
3 slices heavily buttered white bread with cinnamon on top, cut up
raisins

Directions:

Butter the bread, sprinkle cinnamon on, and then cut into pieces. Put bread in bowl, and then pour other beaten ingredients over. Bake at 350 degrees in a pan with water (Wasserbad) about one hour.

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Chocolate Fondue (print view)

Ingredients:

~1 pound chocolate
~1 cup heavy cream
2 tablespoons liqueur (optional - e.g. Baileys, Chambord, ...)

Directions:

The above are the rough amount for a fair-sized group (4-8?) - adjust along these proportions as needed.

Break the chocolate into reasonable pieces (e.g. < 1 inch cubed) and put in a pot with ~2/3 of the cream. Stir over low heat until the chocolate has melted, adding cream as necessary to get the desired consistency - fluid, but not too thin. Add liqueur if desired and stir. Encourage participants to stir the chocolate while dipping to keep the consistency nice, and adjust the heat as necessary to prevent hardening or boiling/overheating.

Some suggested items to dip: Strawberries, bananas, pineapple, apples, orange sections, marshmallows, pretzels, pound cake, cookies, ...

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Chocolate truffles (print view)

From: David Gay

Directions:

Ganache (the creamy stuff inside): 12oz of chocolate for 10oz of heavy cream or "creme fraiche" (I prefer heavy cream). Grate the chocolate and melt into the heated cream. refrigerate.

For that quantity of ganache: 1lb of chocolate for dipping. melt this chocolate, make balls of the ganache and dip them into the chocolate.

I tend to keep them in the fridge (I prefer to have the ganache thicker/harder).

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Coffee Cake (print view)

From: Annemarie Spiller

Ingredients:

1 cup butter
1 ¼ cup sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda

Topping:

½ cup finely chopped nuts (like walnuts or pecans)
2 tablespoons sugar
½ tablespoon cinnamon

Directions:

Cream butter and sugar; add eggs, sour cream, and vanilla. Beat well (with electric mixer) and gradually add sifted flour, baking powder, and baking soda. When mixture is too thick to beat, stir with spoon until well mixed. Place half the mixture in buttered 9 inch tube spring form pan and sprinkle with half of the topping mixture. Place remaining dough on top and sprinkle with remaining topping. Bake in moderate oven (350 degrees) for an hour or until knife comes out clean. Sprinkle with powdered sugar when still hot and let cool 15 to 20 minutes before cutting.

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Coffee Cake Dough (print view)

From: Helga Spiller

Ingredients:

1 cup milk
½ cup sugar
1 teaspoon salt
½ cup butter
¼ cup warm water
1 package dry yeast
1 egg
~4 cups flour

Crumb topping:

¼ pound sugar
¼ pound butter (soft but not runny)
¼ pound flour

Directions:

Scald milk (do not boil), stir in sugar, salt, butter. Cool to luke warm. Measure water into a large, warm bowl. Sprinkle in yeast and stir until dissolved. Stir in milk mixture (after it has cooled to lukewarm), egg, and half the flour. Beat with hand mixer until very smooth, keep adding flour as long as mixer can handle it. Add remaining flour until somewhat stiff, kneading by hand. Done when it becomes one cohesive batter that is very smooth, sticks together, but doesn't stick to your hands. Cover it loosely with aluminum foil, and refrigerate for at least two hours (or leave it outside in a warm place if you want to use immediately). Dough may be kept in refrigerator for up to three days.

This makes a lot - if you want to make half, still use the full packet of yeast and one egg, halve the other ingredients. You might need more than half of the flour.

One half (or less) portion makes one cookie sheet of cake. Gudrun put the plums on immediately. Helga puts plums on with some mixture of cinnamon/sugar, and then lets it rise in the oven at the lowest oven before baking it. Bake at ~325-350 degrees for ~45 minutes.

For the topping, add cinnamon to taste, and a small portion (tip-of-knife) of baking powder. Crumble it together, crumble over the cake before baking.

The plums can be substituted with apples or other fruits (e.g. berries, ...), or a butter/milk/sugar topping (zuckerkuchen, similar to bienenstich without the filling).

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Creme Brulee (best recipe found so far, also takes the longest) (print view)

URL: http://www.kitchenproject.com/html/Vanilla_Bean_Page.html#history

Ingredients:

2 cups milk
½ cup heavy cream
1 vanilla bean, split lengthwise
2 large whole eggs
3 large egg yolks
¼ C sugar
¼ teaspoon salt
1/3 cup firmly packed light brown sugar
Garnish with fruit, like raspberries (fresh or even individual frozen ones)
Fresh mint sprigs

Directions:

(Also just a good pudding without the brown sugar crust)

Preheat the oven to 300°F. and butter a 9-inch (1-quart capacity) flame-proof shallow baking dish. In the pan bring the milk and the cream just to a boil with the vanilla bean and remove the pan from the heat. Scrape the seeds from the vanilla bean into the milk mixture and discard the pod (or reserve it for another use).

In a bowl whisk together the whole eggs, the egg yolks, the white sugar, and the salt, and whisk the mixture until it is combined well. Add the milk mixture in a stream, whisking, and pour the custard into bowls or little dessert cups. Transfer them to a baking pan, add enough hot water to the pan to reach halfway up the side of the dish, and bake the custard in the middle of the oven for 1 hour to 1 hour and 10 minutes, or until it is set completely. Transfer bowls to a rack, let it cool, and chill it, covered, for at least 6 hours or overnight.

Just before serving, preheat the broiler, blot the top to the custard dry with a paper towel, and force the brown sugar through a coarse sieve onto the top of it, covering it evenly. Put the bowls in a baking pan filled with ice and broil the custard about 2 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted and crisp (be careful not to let the brown sugar burn). Let the crème brûlée cool in the pan of ice for 3 minutes and serve it, Garnish with fresh fruit such as raspberries and a sprig of mint.

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Crepes (print view)

From: Crepes: Sweet & Savory Recipes for the Home Cook

Ingredients:

2 large eggs
1 cup milk
1/3 cup water
1 cup all purpose flour, preferably bleached
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon rum, cointreau, amaretto, brandy, or other liquer (optional)
2 tablespoons butter, melted, plus 2-3 teaspoons for coating the pan

Variations:

Savory version: substitute 1/4 teaspoon salt for sugar, no vanilla, no alcohol).
Herb crepes: to savory add 1/4 cup minced chives, basil, parsley, or green onion tops while blending. Can also add some tarragon or marjoram.
Different flours: in savory, replace 1 cup all purpose flour with 2/3 cup and add 2/3 cup of blue cornmeal, buckwheat flour, corn flour, garbanzo, or chestnut flour
Chocolate: in sweet version, replace 1 cup flour with 2/4 cup and 1/3 cup unsweetened cocoa, and 2 tablespoons sugar with 1/4 cup powdered sugar

Directions:

Mix until smooth. Cover and refigerate for at least 1 hour (although 2 hours is preferable) or up to 24 hours. Gently stir the batter if it has separated. Heat pan over medium-high heat until hot, coat lightly with butter. Lift from heat, pour in 2-3 tablespoons batter (for 6-7 inch pan, more for larger), tilting and rotating pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen edges with spatula and flip over. Cook other side for ~15 seconds or until lightly browned.

For serving immediately, cover with aluminum foil and keep warm in a preheated 200 degree F oven. For serving later, wrap in portions and either regrigerate for up to 3 days or freeze for up to 2 months.

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Crunch-top Apple Pie (print view)

From: Annemarie Spiller

Ingredients:

6 medium sized tart apples, peeled, cored, sliced
Unbaked 10-inch pastry shell
1 cup sugar
1 cup graham cracker crumbs
½ cup all purpose flour
½ cup chopped walnuts
½ teaspoon ground cinnamon
½ cup (¼ pound) butter, melted

Directions:

Arrange apples evenly in pastry shell. Combine sugar, graham cracker crumbs, flour, walnuts, and cinnamon - sprinkle over apples. Pour butter evenly over topping. Bake in a 350 degree oven until crust is well-browned and apples are tender when pierced, about 1 hour. Serve at room temperature or chilled (8-9 servings). Add cream or ice cream as desired.

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Double Layer Pumpkin Pie (print view)

From: Mrs. Wong

Ingredients:

4 oz soft cream cheese
1 tablespoon milk
1 tablespoon sugar
1½ cups cool whip
1 cup cold milk
1 graham cracker pie crust
2 pkgs vanilla instant pudding (4 serving size)
1 16 oz can pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Directions:

Mix: cream cheese, 1 tablesp milk and sugar in a large bowl with wire whisk until smooth. Gently stir in cool whip, spread mixture on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute (mixture will be thick). Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional topping, if desired. Store leftovers in refrigerator. Makes 8 servings.

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Dump Cake (aka Upside-down Cake) (print view)

From: Annemarie Spiller

Ingredients:

1 can crushed pineapple (apricots, etc)
1 package yellow cake mix
¼ pound butter
nuts

Directions:

Put crushed pineapple into greased baking dish (with juice), sprinkle yellow cake mix over it. Cut butter over that and sprinkle chopped nuts. Bake 350 degrees for 45 minutes.

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Frozen Strawberry Meringue Torte (print view)

From: Helga Spiller

Ingredients:

Crust:

1 cup graham cracker crumbs
3 tablespoons sugar
¼ cup melted butter or margarine
½ cup chopped pecans

Filling:

~3 cups strawberries (or blueberries, raspberries, ...)
1 cup sugar
2 egg whites
1 tablespoon lemon juice
1 teaspoon vanilla
1/8 teaspoon salt
½ cup whipping cream

Directions:

Crust: Mix in bowl, then press into bottom of a 10-inch cheesecake pan with removable sides. Bake in a 325 degree oven for 10 minutes; cool.

Slice enough strawberries to make 2 cups, then combine in a large bowl with sugar, egg whites, lemon juice, vanilla, and salt. Beat on low speed to blend, then beat on high speed until firm peaks form when beaters are withdrawn, about 15 minutes. In another bowl, beat whipping cream until very soft peaks form, then fold into berry meringue. Pour into the cooled, baked crust; cover and freeze until very firm, about 12 hours.

To serve, remove pan sides; arrange about 7 strawberries (halved) around edge. Cut into wedges and serve immediately. Pass bowl of sliced berries to spoon over servings. Return any remaining torte (remove berries) to the freezer. Make 8 to 10 servings.

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Galette (sweet) (print view)

From: Oprah
URL: https://www.recipebridge.com/g/102/2147797868/fig-galette

Ingredients:

1½ cups flour
2 Tbsp sugar
1 Tbsp cornmeal
½ tsp salt
1½ sticks (12 Tbsp) butter, sliced
6-7 Tbsp ice water
1 egg, beaten, for egg wash
jam
sliced fruit (figs, stone fruit, ...)
additional sugar for fruit as desired

Directions:

Combine flour, sugar, cornmeal, and salt in processor, pulse to mix. Add butter, pulse until mixture resembles fine crumbs. Add ice water, 1 tablespoon at a time, until dough becomes cohesive. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.

Preheat oven to 375°. Roll out dough on a lightly floured silpat, shape into desired size. Spread thin layer of jam leaving 1-2 inch border to edge, lay out fruit slightly overlapping. Sprinkle fruit with additional sugar if desired, lift pastry edge and fold over filling to make a pleated border. Brush egg wash over border.

Bake tart 45 to 50 minutes, until fruit is bubbling and edges are golden. Remove from oven and allow to cool at least 30 minutes. Top with ice cream or whipped cream, if desired.

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Gingerbread house (print view)

From: Shirley Spiller

Ingredients:

½ cup molasses
¼ cup sugar,
3 tablespoons butter or shortening
1 tablespoon milk
2 cups flour
½ teaspoon each: baking soda, salt, nutmeg, cinnamon, powdered cloves, ginger

Icing::

6 egg whites
32 ounces of powdered sugar
6 drops of lemon juice

Directions:

Notes: Shirley makes 3 times the recipe for a house that is 10" by 5" for the roof, 9" by 4" for the side walls, and front about 5" wide at the bottom and turning into a triangle after 4" up. Usually has enough dough to make a few big pieces for a chimney as well as some regular cookies as well.

MDS: for the house we made in 11/2002, two times the amount below was enough for a house with two walls (3.5"x5"), two roof slabs (3.5"x6", which was too small btw), two end pieces (6" wide, 3.5" high on the sides, 5.5" high in the middle), a large round base, and a small chimney. 8 minutes really does mean 8 minutes, severe risk of burning after! Also, do NOT double the icing ingredients above; for this size house you really only need 2/3 of it (4 egg whites total, ...)

Heat molasses to the boiling point, add sugar, butter, and milk. Sift together and add flour and ½ teaspoons of everything. Add just enough flour to make the dough rollable. Chill 1 hour or more.

Roll out the dough about ¼ inches thick, or a bit thicker, and cut two of each of the pieces (roof, front, side). From the remaining dough, make a base the size of a cookie sheet, and if you still have leftover dough, make trees, or gingerbread men, or chimneys, doors, etc.

Bake about 8 minutes at 375.

When the gingerbread cools it will be very hard. Don't soften it up, or the house won't stand. (Florida: freeze the pieces so they don't get soggy. Berkeley: seal in Tupperware to keep them hard)

Icing: Beat the egg whites until very foamy. Add in the sugar and continue beating. Add 6 drops of lemon juice. This will yield a thick icing which will still have a somewhat runny consistency.

"Glue" the front and sides of the house to the base, propping up the pieces until they stand without help. Cover the floor on the inside of the house with icing; decorate with M&Ms, cookies, anything you like, except wrapped candies that will have their wrapping stick to the icing when dry. When the floor is dry, place a bag of chocolate Santas, or festive cookies inside the house (this will become a surprise when the house is eaten), and proceed to glue on the roof. This can be a trial, because it will slide, but be patient. Keep pushing it back up and support it with cups or utensils until the roof is firmly glued and the glue is dry.

Now you are ready to really decorate! Gather festive M&Ms, Hershey kisses (ex the wrappers), nonpareils, cookies, etc, and enjoy the fun!

When done, let the house stand to "dry" for about a week. The smell will be heavenly, and the gingerbread will soak in the moisture from the icing, becoming soft enough to eat. If you worry about ants, wrap the house in plastic wrap.

2007 houses: 3X recipe, Big: Roof 4" x 6.5", Wall 5 x 3.5", end 6", 3.5" side, 5.5" middle, Small: Wall 2.5" H x 3" W, roof 2 1/8 x 3 7/8, end: 3" wide, 2.5 and 3 3/8 (middle) height

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Hazelnut ice cream (print view)

From: foodtv.com

Ingredients:

1½ cups hazelnuts
4 cups half-and-half
1 cup granulated sugar
6 egg yolks

Directions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the hazelnuts on the baking sheet and roast until golden, about 4 minutes. Remove from the oven and cool completely. Roughly chop the nuts and set aside.

In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon.

Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Stir in the nuts. Process the mixture in an ice cream machine. Yield: about 1 quart of ice cream

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Homemade Vanilla Ice Cream (print view)

URL: http://www.surlatable.com/recipes/recipe_application/recipe_details.cfm?RecipeID=141

Ingredients:

2 cups whole milk
¾ cup sugar
4-inch piece of vanilla bean, slit lengthwise and seeds removed (see illustration), pod reserved
6 large egg yolks
1 cup heavy cream

Directions:

Bring milk, ¼ cup sugar, and vanilla seeds and pod to 175 degrees in a heavy saucepan over medium heat, stirring occasionally to dissolve sugar and break up vanilla seeds. Meanwhile, beat remaining sugar with yolks until mixture turns pale yellow and thickens so that it falls in ribbons, about 2 minutes with an electric mixer or 4 minutes with a whisk. Remove ½ cup hot milk from pan and slowly whisk it into beaten yolks. Then gradually whisk yolk mixture into saucepan and, stirring constantly, heat this mixture over medium-low heat to 180 degrees, 8 to 10 minutes. Remove saucepan from heat; strain custard into a plastic or non-reactive metal bowl and stir in cream. Retrieve vanilla pods from strainer and add them to the mixture. Place bowl in a larger bowl of ice water to bring custard to room temperature. Seal container and refrigerate until custard is no more than 40 degrees, 4 to 8 hours.(This is unnecessary with self-contained electric model). Remove vanilla pods (or add extract) and pour custard into an ice cream machine. Churn until frozen.

The very best ice cream is made with egg yolks but, for optimum flavor, cut back on the cream and sugar

The challenge: The ingredients for making vanilla ice cream could not be simpler -- cream, milk, sugar, vanilla, and sometimes eggs. The results, however, vary greatly depending on each ingredient and the techniques used. To find out how to make the very best vanilla ice cream at home, we made dozens of batches, varying each individual ingredient.

The solution: Early in the testing process it became apparent that "French vanilla," made with a custard base relying on egg yolks, far surpasses "Philadelphia-style" vanilla, made without eggs. In texture as well as flavor, the French version simply had far more of the richness and creaminess that we look for in ice cream. While as few as three yolks in a quart recipe makes an excellent ice cream, we found that six yolks made for an optimum silky texture without tasting eggy. As for cream, we liked just one part to two parts milk. Any more and the ice cream took on an undesirable "buttery" quality. Besides adding sweetness, we found sugar gives ice cream a smoother, softer, more "scoopable" end product. This is because the sugar both reduces the number and size of ice crystals and lowers the freezing temperature of the mixture so that you can beat the mixture longer, incorporating more air into the ice cream, before it freezes.

For good measure: Yolks need to be beaten very well with some of the sugar before being combined with the other ingredients. If the yolks are only lightly beaten, the color of the finished ice cream is shockingly yellow.

Be sure to seal your ice cream tightly when storing in the freezer. Plastic wrap is preferable to aluminum foil. The flavor and texture of ice cream is so delicate that any contact with air causes quick deterioration.

If necessary, two teaspoons of vanilla extract may be substituted for the vanilla bean. To maximize the extract's potency, stir it into the chilled custard just before churning.

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Ice Cream Cake (print view)

From: Marti Zedeck

Ingredients:

1 ready made yellow cake or pound cake
4 eggs
1 pint of cream
½ - 1 cup sugar
1 tsp vanilla
4 oz slivered almonds
4 oz semi-sweet chocolate
¼ cup rum to taste

Directions:

Line a 9" spring-form with ½ inch slices of the cake, sprinkle with rum. Take three mixing bowls, in them put, respectively 1. cream, 2. 4 egg whites, and 3. 4 egg yolks and sugar

Beat each bowl separately. Mix all 3 bowls together, fold in, add 1 teaspoon vanilla and almonds. Melt chocolate. Pour half the cream mixture over cake, dribble on half the chocolate, add the other half and put the rest of the chocolate on top. Freeze overnight+.

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Lemon Cheese Cake (print view)

From: Annemarie Spiller

Ingredients:

1 small package lemon jello
1 cup hot water
1 13 oz can evaporated milk (chilled)
½ pound cream cheese
½ cup sugar
2 teaspoons vanilla
3 tablespoons lemon juice
1 teaspoon lemon rind
¼ pound butter or margarine
1 12 oz package vanilla wafers

Directions:

Crust: Crush vanilla wafers and mix with butter. Line 9" spring-form pan with mixture. Set aside some for topping.

Filling: Dissolve lemon jello in hot water. Set aside to cool, not set. Cream sugar with cream cheese and add jello, mixing well. Chill the milk to icy, then whip stiff. Fold into jello mixture and beat well. Add vanilla, lemon juice, and rind. Pour into crumb crust and add topping. Chill for 24 hours.

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Lucy's Lemon Squares (print view)

From: Annemarie Spiller

Ingredients:

1 cup flour
½ cup butter
¼ cup powdered sugar
2 eggs
1 cup granulated sugar
½ teaspoon baking powder
3 tablespoons fresh lemon juice
dash of salt
lemon rind (just yellow part, from one lemon, grated off)

Directions:

Sift flour and powdered sugar into bowl. Blend in butter with clean fingertips until well mixed. Pat evenly into the bottom of an 8x8 inch baking pan. Bake for 20 minutes at 350 degrees. Meanwhile, beat together the other ingredients. Pour over baked crust and return to oven for 20-25 minutes at same temperature.

Cool on rack. Cut into squares. Sprinkle with sifted, powdered sugar.

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Mango Jubilee (print view)

URL: http://recipesource.com/desserts/07/rec0753.html

Ingredients:

½ Cup Sugar (can reduce by half depending on fruit type)
1 Tablespoon Corn Starch
¼ Cup Water (often just use additional juice)
¼ Cup Orange Juice (alternates OK (have tried Apple and Cranberry))
3 Cups Sweet Cherries -- Pitted (substituted 1 mango per cup of cherries)
½ Teaspoon Orange Zest -- Freshly Grated
¼ Cup Brandy or other high-proof liqueur (optional)
1 Quart Vanilla Ice Cream

Directions:

Combine sugar and corn starch. Blend in water and orange juice. Cook and stir till thickened and smooth. Add cherries and orange peel; return to boil and simmer 10 minutes. Gently heat brandy, pour over sauce and flame if desired. Serve over ice cream.

Besides cherries and mango, have also used strawberries, blueberries, mixed berries, and peaches.

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Raspberry Vacherin (print view)

From: "Greatest Ever" chocolate cookbook

Ingredients:

3 egg whites
¾ cup superfine sugar
1 teaspoon cornstarch
1 oz (25g) semisweet chocolate, grated

Filling:

6 oz (175g) semisweet chocolate
2 cups heavy cream, whipped
12 oz (350g) fresh raspberries (strawberries, blueberries,...)
small amount of melted chocolate, to decorate

Directions:

Whisk/beat the egg whites until standing in soft peaks (make sure the bowl is very clean and free of all grease, or they will not whisk well). Gradually whisk in half of the sugar, continue whisking until the mixture is very stiff and glossy. Fold in the rest of the sugar, cornstarch, and grated chocolate.

Depending on how much effort and perfection you desire, you can draw forms on baking parchment and use a pastry bag (1-cm plain tip) to pipe lines. If you truly want to stack the layers of meringue on top of each other on the final cake you may want to do this - I personally just make irregular cakes by spooning the mixture onto baking parchment (on top of a baking sheet). They are usually just under an inch high and formed using a spatula, and I tend to not stack them on top of each other - this makes cutting much easier and less messy.

Bake the meringues in an oven preheated to 275 for 1.5 hours. Reverse the position of the sheets halfway through. After the allocated time, turn off the oven but let the cakes cool inside the oven with the door closed.

Peel away the parchment when cool. Melt the filling chocolate, gently spread over the meringues, and give it some time to solidify. Cover with layer of whipped cream (whip with powdered sugar if desired), and put fruit on top. Drizzle melted or grated chocolate on top as desired.

Note: Seems like it might be possible to add chopped nuts to the meringue as well? Next time... Also, if you end up with extra egg yolks they can be used for creme brulee or ice cream recipes...

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Rocky Road (print view)

From: Cyndy Spiller

Ingredients:

1 package (12oz) semi-sweet chocolate chips
3 cups miniature marshmallows
1 can sweet condensed milk
2 cups peanuts (can be chopped)

Directions:

Put a large skillet on low heat. Heat the milk, then add chips. Stir thoroughly. Add marshmallows, stir. Add peanuts, stir. Pour onto greased cookies sheet; spread, cool, cut, eat!

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Rote Gritze (print view)

From: Annemarie Spiller

Ingredients:

blackberries
can of cherries
strawberries
raspberries.
1 tablespoon lemon juice (or from ~½ a lemon)
1-2 tablespoons of corn starch

Directions:

Heat the cherry juice with frozen berries in it (raspberries last), add lemon juice, and corn starch (with some of the liquid so that it is liquid and not lumpy). Bring whole mixture to a boil, let cool. Serve with vanilla pudding or sauce or whipped cream.

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Rum Cake (print view)

From: Annemarie Spiller

Ingredients:

1 cup chopped walnuts
1 18½ oz pkg yellow cake mix
1 3¾ oz pkg jello vanilla instant pudding
4 eggs
½ cup cold water
½ cup oil
½ cup Rum

Glaze:

¼ pound butter
¼ cup water
1 cup sugar
½ cup rum

Directions:

(If pudding is in cake mix, omit instant pudding, use 3 eggs and 1/3 cup oil instead.)

Preheat 325 degrees, 10" tube pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour, invert on serving plate (let it cool some first, or it crumbles and collapses!), prick top and pour glaze over top and sides.

Glaze: Melt butter, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

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Scottish Shortbread (print view)

Ingredients:

1¼ cups all-purpose flour
3 tablespoons cornstarch
¼ cup sugar
½ cup (¼ lb.) firm butter, cut into pieces
Sugar

Directions:

In a mixing bowl, stir together flour, cornstarch, and the ¼ sugar. Rub in butter with your fingers until mixture is very crumbly and no large particles remain. With your hands, gather mixture into a ball; place in an ungreased 8 or 9-inch round baking pan with a removable bottom, or in a 9-inch spring-form pan. Firmly press out dough into an even layer.

With the tines of a fork, make impressions around edge of dough; then prick surface evenly. Bake in a 325 degree oven for about 40 minutes or until pale golden brown. Remove from oven and, while hot, cut with a sharp knife into 8 to 12 wedges. Sprinkle with about 1 tablespoon sugar. Let cool completely; then remove sides of pan and lift out cookies. Store airtight. Makes 8 to 12.

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Zesty Rice Pudding (print view)

From: Davis Food Co-op

Ingredients:

½ cup jasmine rice
1 can light unsweetened coconut milk
1¼ cups 1% milk
½ cup sugar
¼ teaspoon salt
2 teaspoons lime zest
2 tablespoons fresh lime juice

Directions:

Place rice in bowl and cover with cold water. Let soak for 30 minutes. Drain well. Put rice in a heavy sauce pan with milks, sugar, and salt. Stir well to combine. Bring mixture to a simmmer and cook over low heat, stirring frequently, for 25 minutes. Remove from heat and stir in lime juice and zest. Pour into serving dish and cool.

Serves 4. Zesting lime first, before juicing, strongly recommended.

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Cookies

Biscotti (Hazelnut) (print view)

From: Davis Food Coop Newsletter

Ingredients:

1 cup roasted hazelnuts, coarsely chopped
4 oz. unsalted butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 ½ Tablespoons hazelnut liqueur or amaretto
2 cups flour
2 teaspoons baking powder, double-acting
¼ teaspoons salt

Directions:

In large bowl, cream together the butter and sugar. Add eggs, vanilla, and liqueur. Blend well. In separate bowl, combine the flour, salt, and baking powder. Add the hazelnuts to the egg mixture. Add the flour and stir until just blended.

On a floured surface, roll the dough into a cylinder 1 3/4 inches by diameter by 12 inches in length. Place the dough on a cookie sheet and bake in 325 degree oven for about 25 minutes. Allow to cool for 5 minutes. Diagonally slice the roll into ½ inch cookies, and place face side up on the cookie sheet. Bake for 10 minutes. Cool overnight.

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Brownies Cockaigne (print view)

From: Joy of Cooking via Annemarie Spiller

Ingredients:

4 ounces unsweetened chocolate, coursely chopped
8 tablespoons (1 stick) unsalted butter
2 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup all-purpose flour
1 cup chopped walnuts or pecans

Directions:

Have all ingredients at room temperature (68-70 degrees). Postition a rack in the center of the oven, preheat to 350 degrees. Line a 13x9 inch baking pan with greased aluminum foil, allowing it to overhang the 2 narrow ends of the pan by about 2 inches.

In a large, heavy saucepan over very low heat, melt the chocolate and butter, stirring constantly until the mixture is smooth. Set aside to cool completely. Stir in the sugar and vanilla. Stir in the 4 large eggs, until well combined. Stir in the flour and nuts, until *just* combined.

Scrape the batter into the pan and spread to the edges. Bake until the center is almost firm when lightly pressed and a toothpick inserted in the center comes out clean, but still moist at the bottom, 23 to 28 minutes. Remove the pan to a rack and let stand until completely cool. Using the overhanging foil as handles, lift the brownie to a cutting board. Carefully peel off the foil. Cut into bars.

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Chocolate chip cookies (Neiman Marcus) (print view)

URL: http://www.neimanmarcus.com/store/service/nmAbout.jhtml#cookie

Ingredients:

½ cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1¾ cups flour
(1½ teaspoons instant espresso powder, slightly crushed)
8 ounces semi-sweet chocolate chips
(chopped nuts)

Directions:

Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie. Makes 12 to 15 large cookies.

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Chocolate Chip Cookies (print view)

From: Helga Spiller
URL: http://www.usaweekend.com/01_issues/010819/010819cooksmart.html#recipe

Ingredients:

2¼ cups bleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
2 large eggs
1 tsp. vanilla
¾ tsp. salt
14 Tbs. butter (2 sticks minus 2 Tbs.), cut into chunks
¾ cup dark brown sugar
¾ cup granulated sugar
2 Tbs. flavor-less oil, such as vegetable or canola
1½ cups chocolate chips or 8 ounces good-quality bittersweet or semi-sweet chocolate cut into ¼-inch chunks, about 1½ cup
OR 1 cup each chocolate chunks or chips and 1 cup toasted nuts (pecans, walnuts, unsalted peanuts or macadamias)

Directions:

Mix flour, baking powder and baking soda in a medium bowl; set aside. Mix eggs, vanilla and salt in a small bowl; set aside. Microwave butter on high power until just melted but not hot, 30 to 45 seconds; set aside. Mix brown and granulated sugars in a large bowl. Add butter and oil; stir until smooth. Add egg mixture and stir until smooth and creamy. Add dry ingredients and stir until smooth. Stir in chocolate and optional nuts. Using a 1½-ounce (3 Tbs.) ice cream scoop, spoon 16 dough balls onto a pan that will fit in your freezer. (Don't worry if the dough balls are crowded. They pull apart when frozen.) Freeze until dough is hard, about 30 minutes. (Once dough balls are frozen, they can be stored in freezer bags up to 3 months and baked as desired.)

Meanwhile, adjust oven rack to upper middle position and heat oven to 400 degrees. Working in half batches, place 8 frozen dough balls onto a parchment-lined cookie sheet. Bake until set, but not brown, 8 to 10 minutes. Reduce oven temperature to 350 degrees. Continue to bake until cookies are golden-brown around the edges and lightly brown on the top, about 10 minutes longer. Let cookies cool on cookie sheet. Repeat, preheating oven to 400 degrees again before baking second batch.

Cookies can be stored in an airtight container up to 5 days.

Servings: 16 large cookies. Per cookie: 328 calories, 43g carbohydrates, 3g protein, 17g fat (9g saturated), 1g fiber, 295mg sodium.

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Chocolate Chips Cookies (Mrs. Fields) (print view)

From: Urban Legend recipe

Ingredients:

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups oatmeal (powder in blender - measure first, then blend)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
24 oz bag chocolate chips
One 8 oz chocolate bar (grated)
3 cups chopped nuts (any kind)

Directions:

Cream together butter and sugars. Add eggs, vanilla. Mix together (separately) flour, oatmeal, salt, baking powder, baking soda. Mix together all ingredients. Add chips, grated chocolate, and nuts.

Bake on ungreased cookie sheets Make golf-ball sized cookies and place them on the cookie sheets 2 inches apart. Bake at 375 degrees for 6 minutes.

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Chocolate Mint Cookies (print view)

URL: https://www.allrecipes.com/recipe/10477/chocolate-mint-cookies-i/

Ingredients:

¾ cup butter
1 ½ cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
36 chocolate mint wafer candies

Directions:

Cook butter, sugar and water in a pot until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

Beat eggs into chocolate mixture. Reduce speed and add dry ingredients, beat until blended. Chill dough about 1 hour.

Preheat oven to 350 F. Roll dough into balls, place on cookie sheet, bake for 8-10. When cookies are baked put half or all of an andes mint on top of each cookie - let sit until melted, then spread the mint across the top of the cookie.

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Gewürtzplätzchen (Spice Cookies) (print view)

From: Annemarie Spiller (Liesel Steindl)

Ingredients:

320 g Flour
300 gr Sugar
125 g butter
2 eggs
50 g cocoa
½ tablespoon ground Nelken (Cloves)
1 flat tablespoon cinnamon
½ a nutmeg ground (~½ teaspoon)
2 teaspoons baking powder
a little bit of milk or cream, if the dough is too dry

Frosting:

150 g powdered sugar
2 tablespoons cold water (mix a little lemon juice in e.g. half)

Directions:

Cream the butter, add sugar and then egg. Then stir everything else in together. Knead into a dough on a board. Take a portion and roll it out on light flour, and then use cookie cutters to shape. Bake at 350 - when you touch them and they yield, they're OK. (~5-10 min?) You don't want them too moist, just a little bit moist, e.g. a toothpick comes out dry.

Cool on cooling sheets, and when they've cooled some put on the frosting.

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Butter cookies (print view)

From: Annemarie Spiller (Tante Gusti)

Ingredients:

210 grams flour
140 grams butter
70 grams sugar
2 egg yolks
salt
lemon peel

Directions:

Finely mince lemon peel on a cutting board. Mix the flour with the butter, sugar, and lemon peel, work lightly with the egg yolks into a dough. Roll and cut out into shapes using forms, bake slowly in even heat (preheat oven, roughly 375 deg).

(Alternate version listed: 1 pound flour, ½ pound butter, ½ pound sugar, 4 egg yolks, salt, lemon peel)

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Anislaiberln (print view)

From: Annemarie Spiller

Ingredients:

1 pound flour
1 pound sugar
7 small eggs
2 teaspoons anise

Directions:

Beat eggs and sugar until very foamy. Add anise and sifted flour. Place onto a buttered cookie sheet in small mounds with a teaspoon. Let sit overnight in a warm, dry room (e.g. in the oven), bake the next day under middle heat (200 deg?). Cookies should rise.

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Berliner Brot (print view)

From: Liesel Steindl

Ingredients:

1 pound sugar dissolved in 1 cut warm water
1 pound flour
½ pound peeled almonds cut length-wise
1 teaspoon ground cloves
1 teaspoon cinnamon
2 eggs
¼ package baking powder (~ ½ teaspoon?)

Directions:

Mix everything together, spread onto a buttered cookie sheet (with sides) using a knife, depth of roughly ½ cm. Bake at 325 degrees. When done baking, immediately brush with cold water and cut (otherwise gets too hard later).

(Alternative version listed - ¼ lb cocoa, 400g sugar, 100g butter, 3 eggs, 200g peeled almonds, ½ teaspoon ground cloves, 1 teaspoon cinnamon, pinch pepper, 300g flour, 2 teaspoons baking powder)

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Sahnekringel (print view)

From: Liesel Steindl

Ingredients:

1 lb flour
3/4 pound butter
10 tablespoons cream

Directions:

Cream together. Use two glasses to cut them out.

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Lebkucken (Oblaten) (print view)

From: Helga Spiller

Ingredients:

2 small eggs
125 grams sugar (½ cup + 1 tablespoon)
2 drops almond extract
3 drops rum extract
3 drops lemon extract
125 grams Zitronat (lemon + orange peel)
1 prise (dash) nutmeg
½ teaspoon ground cloves
½ teaspoon cinnamon
250 grams (1 2/3 cup) almonds (half unpeeled)

Icing: :

powder sugar + water

Directions:

Beat eggs with sugar until foamy. Add all spices. Grind half the almonds, cut the other half into pieces. Add to egg-mixture along with Zitronat. Put finger-thickness of dough on oblaten on a buttered cookie sheet. Bake for 20 minutes at 325 degrees, until they are light brown. Cover with sugar or chocolate icing while still warm.

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Gingerbread cookies (print view)

From: Annemarie Spiller (Sunset Magazine Nov 1992)

Ingredients:

1 cup butter, softened
1 cup dark brown sugar
½ cup dark molasses
4 cups flour
2 ½ teaspoon ground ginger
1 ½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda

Icing: :

2¼ cups powdered sugar
2½ tablespoons vegetable oil
1½ to 3 tablespoons water
¼ teaspoon vanilla
pinch of salt

Directions:

Beat butter and sugar until light and fluffy. Beat in molasses. Combine remaining ingredients, gradually mix in until blended. Half dough; flatten into 1" thick rounds. Chill in plastic wrap, until firm (2 hours in 'fridge or 30 min in freezer). On lightly floured board roll dough to ¼ inch thickness. Cut with floured cookie cutter. Place 1" apart on ungreased cookie sheets. Chill and re-roll scraps. Bake 350 10-12 minutes, until edges are lightly browned. Cool 2 minutes, then transfer to wire rack to cool completely. About 3 dozen.

Icing: Beat powdered sugar, oil, water, vanilla and salt until smooth. Add water to thin. Decorate.

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Pinwheel Cookies (print view)

From: Joy of Cooking via Annemarie Spiller

Ingredients:

1½ cups all-purpose flour (1¼-1¾ cups)
1½ teaspoons baking powder
¼ teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, softened (½ cup)
2/3 cup sugar (1 cup)
1 large egg
2 teaspoons vanilla (1 teaspoon)
¼ teaspoon finely grated lemon zest (optional) (½ teaspoon)

Chocolate variation:

2 ounces chocolate (melted & mixed into dough)
1 tablespoon brandy or rum

Directions:

(Ingredients in parentheses are from the older version of the joy of cooking.)

Whisk together flour, baking powder, and salt. Separately, beat the butter and sugar on medium speed until very fluffy and well blended. Add the egg, vanilla, and lemon zest, and beat until well combined.

Stir the flour mixture into the butter mixture until well blended and smooth. Cover and refrigerate until slightly firm, 20 to 30 minutes. Place the dough on one end of a long sheet of wax or parchment paper. With lightly greased hands, shape into an even, 11-inch-long log. Roll up in the paper, twisting the ends of the paper to prevent unrolling. Place on a baking sheet and freeze until completely frozen, at least 3 hours. Use immediately or transfer to a sealable plastic bag and freeze for up to one month. (To make the pinwheel version, roll out two sheets of the dough, put one on top of the other, and then roll into a "pinwheel log").

To bake, position a rack in the upper third of the oven, and preheat to 375 degrees. Grease cookie sheets. Gently peel the paper off the log and cut the log crosswise into 1/8-inch-thick slices. Transfer the slices to the cookie sheets, spacing about 2 inches apart. Sprinkle a little bit of extra sugar on top, and press in lightly to make it stick. Bake, 1 sheet a time, until the cookies are golden all over and just slightly darker at the edges, 7 to 10 minutes. The longer the baking time, the crisper the cookies. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool.

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Russian Tea Cakes (print view)

From: Cindy Miller, via Mark Miller
URL: http://people.cs.uchicago.edu/~mamiller/docs/recipes/teaCakes

Ingredients:

1 cup soft butter
½ cup confectioners sugar (plus some for rolling)
1 teaspoon vanilla
2 ¼ cup flour
¼ teaspoon salt
3/4 cup finely chopped nuts

Directions:
Mix butter, sugar and vanilla thoroughly. Blend flour and salt; stir in nuts; chill; heat oven to 400. Place on ungreased baking sheet. Bake 10-12 minutes. While still warm, roll in confectioners sugar. Cool, roll in sugar again. Makes 3-4 dozen 1" cookies.

Note: double-layer cookie sheets prevent the cookies from getting very dark on the bottom...

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Snickerdoodle Cookies 1 (print view)

URL: http://dede.essortment.com/snickerdoodlesc_rsru.htm

Ingredients:

1 cup butter
1 ½ cup sugar
2 eggs
2 ¾ cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
(1 teaspoon vanilla, add when add eggs)

Directions:

Cream butter and sugar; add eggs and mix. Mix flour, cream of tartar, soda and salt in second bowl. Add dry ingredients to egg mixture; let stand in refrigerator until cool (1-2 hours). Roll into small (1 inch, or walnut sized) balls. Roll balls in cinnamon and sugar mixture (½ c sugar and 3 tbsp cinnamon). Bake in 400 degree oven 8 to 10 minutes (or until set, or until slightly brown). Let cool a few minutes, then move to cooling rack.

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Snickerdoodle Cookies 2 (slightly different proportions, + chocolate) (print view)

From: Various web sites

Ingredients:

½ cup butter (i/o 1 cup)
1 ½ cup sugar
1 teaspoon vanilla
½ cup unsweetened cocoa powder
2¼ cups all-purpose flour (i/o 2¾)
1 teaspoon cream of tartar (i/o 2)
½ teaspoon baking soda (i/o 1)
¼ teaspoon salt (i/o ½)
2 tablespoons sugar
2 tablespoons cinnamon

Directions:

Preheat oven to 400°. In a large bowl, combine 1½ cups sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cocoa, cream of tartar, baking soda and salt; mix well.

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Spritzegebäck (print view)

From: Annemarie Spiller

Ingredients:

2 pounds flour
1 pound butter
6 eggs
1 pound sugar
dash of salt
1 tsp vanilla extract

Directions:

Cream butter, add part of sugar and then eggs. Add rest, then flour. Stir as long as you can, then knead on board. Cool dough in 'fridge before putting in the machine, so that it doesn't stick so much. Cook at 350, figure out when looks good.

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Vanillahörnchen (aka Vanillakipfel, Almond Cresents) (print view)

From: Annemarie Spiller (Liesel Steindl)

Ingredients:

250 gr flour
250 gr butter (200-250 g)
125 gr ground unpeeled almonds
125 gr sugar (70-125 g)

Directions:

Mix everything together into one dough, form crescents (e.g., cream butter with sugar, then add almonds and flour). Bake at 350.

When they come out of the oven and are still warm, roll in sugar + vanilla sugar.

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Breakfast

Apple and black currant crepes (print view)

Ingredients:

1 cup whole wheat flour
1¼ cup skim milk
1 egg, beaten
1 tablespoonp sunflower oil
reduced fat creme fraiche, to serve
toasted nuts or sesame seeds for sprinkling
1 lb apples, cooking
2 cup black currants
3 tablespoons water
2 tablespoons demerara sugar (natural, unrefined)
spraying oil for greasing

Directions:

To make the crepe batter, place the flour in a mixing bowl and make a well in the center. Add a little of the milk with the egg and the oil. Whisk flour into the liquid, then gradually whisk in the rest of the milk, keeping the batter smooth. Cover the batter and put in the refrigerator while you prepare the filling.

Quarter, peel and core the apples. Slice them into a pan and add the black currants and water. Cook over gentle heat for 10-15 minutes, until the fruit is soft. Stir in enough demerara sugar to sweeten. Lightly grease a pan. Heat the pan, pour in about 2 tablespoons batter, swirl it around and cook for about 1 minute. Flip the crepe over with a spatula and cook the other side. Keep the crepe hot while cooking the remaining crepes.

Fill the crepes with the apple and black currant mixture and fold or roll them up. Serve with a dollop of creme fraiche, if using, and sprinkle with nuts or sesame seeds, if you like.

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Blueberry Breakfast Cake (print view)

From: Betty Gedney

Ingredients:

2 cups biscuit mix
¼ cup granulated sugar
¾ cup regular commercial sour cream
2 beaten eggs
1 cup blueberries (if frozen, thaw before adding)

Topping:

1 tablespoon butter
¼ cup granulated sugar
½ teaspoon cinnamon

Directions:

Combine the biscuit mix, sugar, sour cream, and eggs. Add the blueberries, and spread the mixture in an 8x8 buttered pan. Mash topping ingredients on a plate with a fork. Sprinkle over mixture. Bake in a 400 degree F oven for 30 minutes. Serve with side dishes of vanilla or plain yogurt or both.

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Goodnight Waffles (print view)

From: Waring Pro waffle maker manual

Ingredients:

½ cup lukewarm (105 F) water
1 tablespoon granulated sugar
2¼ teaspoons active dry yeast(1 yeast packet)
2 cups whole milk, warmed (~105 F)
½ cup unsalted butter, melted and cooled
1 teaspoon salt
2 cups all-purpose flour
2 large eggs, lightly beaten (whip egg whites with sugar separately if desired)
2 teaspoons vanilla extract
¼ teaspoon baking soda

Directions:

Most of the mixing for these waffles is done the night before. In the morning, just mix in the eggs, vanilla extract and a pinch of baking soda while the waffle maker is heating. Leftover batter may be covered and kept in the refrigerator for up to 3 days. Heat your waffle maker in the morning, stir the batter and have a freshly baked waffle for breakfast.

The night before, or at least 8 hours before baking, combine the warm water, granulated sugar and yeast. Let stand 10 minutes, until foamy. Stir in the warm milk, melted butter and salt. Beat in the flour until smooth; (this may be done using a hand mixer on low speed).

Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the countertop - do not refrigerate.

When ready to bake, preheat belgian waffle maker. Do not open waffle maker during cooking process. While the waffle maker is heating, stir the eggs, vanilla extract and baking soda into the batter. Scoop out batter, pour onto evenly over waffle grids. Close cover and rotate 180° to the right after 10-15 seconds, for about 3 minutes total (first one may take longer and sometimes end up weird). Remove waffle and repeat with remaining batter.

If freezing for future mornings you can take them out a little early (firm but not too dark), if you want to keep them warm or make them crispier convection bake in oven for a bit.

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Gries Brei (print view)

From: Matthias Gries

Ingredients:

½ liter milk
½ cup semolina (or farina)
1 egg
4-5 normal spoons of sugar
dash of salt
dash of vanilla

Directions:

Heat milk, while mixing all the other components seperately with a little milk. Add to milk after it comes to a boil, turn down the heat, stir until stiff. Makes 2 bowls/portions.

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Kaiserschmarrn (print view)

From: Allrecipes.com
URL: http://allrecipes.com/recipe/kaiserschmarrn/

Ingredients:

¼ cup raisins
¼ cup baileys
1 cup whole milk
5 eggs
¼ cup white sugar
½ teaspoon vanilla extract
salt
1 cup all-purpose flour
2 tablespoons butter
1 tablespoon butter, melted
¼ cup confectioners' sugar, plus more for dusting

Directions:

(Varies somewhat from the recipe in the link).

As far ahead of time as you can, soak raisins in baileys - I usually put them in a 1/3 cup measuring cup and let them soak while I am prepping the other things. And unlike the original recipe, I add the whole thing (including baileys) into the batter (instead of discarding the rum).

In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, salt, and flour to make a smooth batter. Stir in the raisins and baileys.

In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. You can left up the pancake at the edges to let some of the batter to flow underneath. Turn over the pancake, and start shredding it into bite-size pieces using a spatula. Make a well in the middle, sprinkle pancake pieces with powder sugar, then put melted butter in the middle, turn heat to medium high and use spatula to toss pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve.

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Millet Muffins (print view)

From: Maria D'Agostino

Ingredients:

4 cups flour
2 ½ teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon baking soda
2 cups toasted millet
6 large eggs
½ cup milk
2 teaspoons vanilla
1 ½ sticks unsalted butter (softened)
2 cups firmly-packed brown sugar

Directions:

Preheat oven to 375 degrees. Butter 24 cups, or use paper cups - makes two dozen. Sift flour, baking powder, salt, and baking soda together in a large bowl. Then, stir in toasted millet.

In a small bowl, wisk together the eggs, milk, and vanilla.

In a third bowl, beat butter and sugar (in a mixer or by hand) until light and fluffy. Add flour mixture, alternating with egg mixture. Begin and end with flour, blend until JUST mixed.

Spoon batter into prepared cups. Bake 15-20 minutes, rotating upper and lower trays halfway through. Cool in pan 5 minutes, remove from pan and let cool a bit longer... maybe!

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Pancakes - Blueberry Buttermilk (print view)

From: The Spillers

Ingredients:

1 1/3 cups all-purpose flour
¼ cup whole-wheat flour
1 tablespoon sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
1 ½ cups buttermilk
2 large eggs, at room temperature
3 tablespoons butter, melted
2 cups berries
Butter & maple syrup or honey, for topping.

Directions:

Combine both flours, the sugar, baking powder, and baking soda in a bowl. In another small bowl, whisk together the buttermilk, eggs, and butter. Pour into the dry ingredients, stirring to form a smooth batter. Fold in the berries. For each pancake, pour about ¼ cup batter onto the griddle. Cook for about 2 minutes, or until many bubbles appear on the surface and the edges look dry. Before turning the pancakes, lift the edges to check that the undersides are golden brown. Turn and cook for 1 to 2 minutes more, or until undersides are golden brown.

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Pancake - German Apple (print view)

From: Annemarie Spiller

Ingredients:

1 cup milk
3 large eggs @ room temperature
¾ cup all-purpose flour
3 tablespoons granulated sugar
2 tablespoons butter
2 medium cooking apples, peeled, cored & cut into ¼ inch slices
¼ teaspoon cinnamon
Powdered sugar for dusting
Lemon wedges (optional)

Directions:

Preheat oven to 375. Whisk together milk, eggs, flour, and 2 tablespoons sugar. In a large, heavy ovenproof skillet over medium-high heat, melt the butter. Add the apples, cinnamon, and remaining 1 tablespoon sugar. Reduce the heat to medium and cook, stirring occasionally, for 2-3 minutes, or until apples are softened slightly. Remove the pan from the heat, and pour the batter over the apples in the pan. Place the pan in the oven and bake for 30-35 minutes, or until the pancake is lightly browned and puffy. Cut into wedges, dust with powdered sugar, and serve with lemon wedges if desired.

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Pancake - Oven-baked Dutch Apple (print view)

From: Williams of Sonoma "Breakfasts and Brunches" book (8/18/2004)

Ingredients:

3 eggs
½ cup all-purpose flour
½ cup milk
1 tablespoon sour cream
¼ teaspoon salt
1 teaspoon grated lemon zest
Powdered sugar for dusting

Apple Filling:

2 tablespoons unsalted butter
3 large firm, tart apples, peeled halved cored and thinly sliced
6 tablespoons granulated sugar
1 teaspoon ground cinnamon

Directions:

Preheat oven to 400. Start with the filling - melt the butter in a 10-inch ovenproof frying pan over medium-high heat. Add the apples, sugar, and cinnamon and saute, stirring constantly, until the apples begin to soften and brown lightly, 3-5 minutes. Remove from the heat.

To make the pancake, in a bowl, using an electric mixer set on medium speed, beat the eggs. Add all of the other ingredients and beat until just smooth. Immediately pour over the apples in the hot pan, and place in oven. Bake until nicely puffed and golden brown, ~25 minutes. Lightly dust with powdered sugar, serve.

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Raspberry Hazelnut Scones (print view)

From: Shirley Spiller / Bon Appetit

Ingredients:

2 ¼ cups flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) cold unsalted butter, chopped into smaller pieces
¾ cup whipping cream (+ additional for top)
¾ cup nuts - toasted, husked, coarsely chopped (hazelnuts, almonds,...)
~4 tablespoons fruit preserves (strawberry, raspberry, ...)

Directions:

Combine flour, sugar, baking powder, and salt in processor, blend briefly. Add butter and pulse until mixture resembles coarse meal. Add cream, pulse until dough comes together. Turn dough out onto lightly floured surface. Sprinkle with ½ cup nuts. Gently knead with 4 or 5 turns to mix in nuts.

Preheat oven to 400 degrees F. Divide dough into 4 equal pieces; shape each into ball. Press out each to 6-inch round (~¼ inch thick). Spread preserves over 2 rounds, leaving ½ inch plain border. Place 1 plain dough round atop each preserve-covered round; seal edges.

Butter backing sheet (or use silmat). Brush tops with cream, sprinkle with remaining nuts, pressing to adhere. Cut each round into wedges of the desired size and arrange on the baking sheet with 1-inch spacing. Bake until puffed and deep golden, about 16 minutes. Serve warm or at room temperature, or freeze and re-heat in toaster oven.

You can make and shape the dough one day ahead - just wrap in plastic and chill. You can also make and shape the scones one day ahead, and just transfer from fridge to oven 20 minutes before serving.

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Scones (print view)

From: Joy of Cooking

Ingredients:

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter
½ cup dried fruit (blueberries, mango, cherry, ginger, mango,...)
1 large egg
½ cup heavy cream, plus 2-3 teaspoons
1 teaspoon grated lemon or orange zest (see below)
cinnamon & sugar for topping (optional)

Directions:

Preheat oven to 425F. Whisk together thoroughly in a large bowl the flour, sugar, baking powder, and salt. Drop in the butter, and cut with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them until the largest pieces are the size of peas and the rest resemble breadcrumbs. Do not allow the butter to melt or form a paste with the flour.

Stir in the fruit. Whisk together the egg, ½ cup cream, and zest, and add all at once to the dried ingredients. Mix with a rubber spatula or wooden spoon until the dry ingredients are moistened. Gather the dough into one mass and knead it against the bowl for 5-10 times (MDS - or maybe more times...), pressing any loose pieces into the mass each time until they stick and the bowl is fairly clean (MDS - this works for dried fruit, but I was never able to get it to work with fresh fruit so far... ). Break into 8 or 12 balls, press into baking sheet (so that each is about ¾ inch thick, and each is separated each by at least ½ inch).

Brush tops with 2-3 teaspoons of cream or milk, sprinkle on cinnamon or milk if desired, and then bake until the tops are golden brown, 12 to 15 minutes.

Zest: Joy of Cooking recommends orange zest with dried cranberries or apricots and lemon zest with blueberries or ginger. I used lemon with mango and blueberries + white chocolate (adding a half cup of both), and both were nice.

From: The Spillers

Ingredients:

1 cup all-purpose flour
1 cup cake flour
½ cup sugar
¾ teaspoon baking powder
½ teaspoon baking soda
2 tablespoons poppy seeds
1 cup sour cream
½ cup milk
3 large eggs, separated, at room temperature
4 tablespoons (½ stick) butter, melted
½ teaspoon pure almond extract

Lemon Cream:

1 large egg
2 large egg yolks
1/3 cup sugar
½ cup fresh lemon juice
1 tablespoon grated lemon zest (lemon rind grated)
1 cup heavy cream

Directions:

Lemon cream: In a medium-size bowl, whisk together the egg, egg yolks, and sugar. Slowly add the lemon juice, whisking until well-blended. Transfer to a saucepan and cook over medium heat, whisking constantly, for 8-10 minutes, or until the mixture begins to thicken. Remove from heat and stir in lemon zest. Transfer to shallow bowl and let cool to room temperature. Refrigerate for 2 hours, or until thoroughly chilled.

In another bowl, beat the cream with an electric mixer on high, until soft peaks form. Use a rubber spatula to gently and thoroughly fold the whipped cream into the lemon mixture. Refrigerate until ready to serve.

Waffles: Sift together both flours, the sugar, baking powder, and baking soda. Stir in the poppy seeds. In another bowl, whisk together the sour cream, milk, egg yolks, butter, and almond extract. Pour into dry ingredients, stirring with a few quick strokes to form a lumpy batter. Beat the egg whites, and fold into the batter. Cook for 2-3 minutes or golden brown, edges dry, and they do not stick.

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Waffles - Spice (print view)

From: John Hutson

Ingredients:

1 egg, room temperature and separated
1 cup flour
1 teaspoon. baking powder
1/8 teaspoon salt
1 tablespoon brown sugar
1/8 teaspoon ground cloves
½ teaspoon cinnamon
1/16 teaspoon nutmeg
¾ cup milk
4 tablespoon butter or margarine, melted and cooled

Directions:

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Drinks

Alabama Slammer (print view)

Ingredients:

1 oz Amaretto
1 oz Sloe Gin
1 oz Southern Comfort
Orange Juice
Sweet & Sour mix
Dash of Grenadine

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Chocolate Raspberry Delight (print view)

Ingredients:

equal parts Godiva chocolate liquer, Chambord, Baileys, and cream

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Chocolate Hazelnut Delight (print view)

Ingredients:

equal parts Godiva chocolate liquer, Frangelico, Baileys, and cream

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Feuerzangenbowle (print view)

From: German folks via Sharad Agarwal

Ingredients:

2 liters red-wine
4 oranges (juice, and of rind grated)
2 lemons (juice, and of rind grated)
a handful of cinnamon sticks and a bit of powder
~ a dozen cloves
(star-anis)
a sugar cone

Directions:

There is a lot of freedom for variations. To make it less alcoholic, and also because the spices should be extracted while boiling and it's not good to boil the wine, I actually begin with a base made of tea (usually Assam), which was not in the original recipe. On New Years Eve we had maybe 0.5 liter tea, strained, then added the spices and brought it almost to a boil. Then I added the wine and warmed it up again on the stove. For the rum you need more than 50% alcohol to burn, so we had 151proof Bacardi; in Germany I get 54% (=108proof). You need a metal holder for the sugar cone and a metal ladle for the rum.

German version: Zur Zubereitung einer Feuerzangenbowle benötigt man Rotwein, Rum, Orangen oder Orangensaft, Zitronen oder Zitronensaft, Zimt und Gewürznelken. Variationen sind natürlich möglich. Orangen und Zitronen werden ausgepreßt und als Fruchtsaft zum Rotwein in einen Feuerzangenbowle-Kessel oder einen Punschtopf gegossen. Zimt und Nelken werden ebenfalls dem Rotwein beigefügt. Das Ganze wird erhitzt, jedoch nicht zum Kochen gebracht. Alternativ können statt Orangensaft und Zitronensaft die Orangenschalen und Zitronenschalen dünn geschält und dem Rotwein beigegeben werden. Nach dem Erhitzen werden sie wieder aus der Bowle herausgefischt.

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Frozen Mudslide (print view)

Ingredients:

1 oz Vodka
1 oz Kahlua
1 oz Baileys
2-3 scoops vanilla ice cream

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Nutty Irishman (print view)

Ingredients:

equal parts Irish whiskey, Baileys, Frangelico, and cream

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Old-Fashioned Hot Chocolate (print view)

From: My First Kitchen Blog (no longer online)

Ingredients:

1 cup skim milk
½ cup heavy cream
2 tablespoons sugar
¼ cup semisweet chocolate chips
½ teaspoon vanilla extract
¼ teaspoon salt

Directions:

Heat up milk, cream, and sugar until sugar is dissolved and mixture is hot (but not boiling). Mix in salt, chocolate chips and vanilla, and stir until chocolate has melted.

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