Brownie Thins

These thin chocolate cookies taste just like the very top layer of a brownie. Made these for cookie swap. Could sprinkle crushed peppermint candy on top.  Also you could use Kahlua instead of vanilla flavoring.


Yield: Makes 24
Time: Make these in 30 minutes

6 tablespoons (3/4 stick) unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 tablespoons plus 1 teaspoon all purpose flour
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of coarse kosher salt
Nonstick vegetable oil spray
1/4 cup chopped pistachios (I used pecans and toffee bits)

Position rack in lowest third of oven; preheat to 350°F. Butter (i sprayed with butter spray) 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.

Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray the back of a spoon with cooking spray  and use to spread and flatten each mound into 21/2- to 2 3/4-inch round. They are really, really thin.  Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until  firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

mocha chocolate icebox cake

Kahlua, mascarpone, chocolate chip cookes and easy...doesn't get better than this.

2 cups cold heavy cream

12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3, 8-ounce packages of Tate's Bake Shop chocolate chip cookies

Shaved semisweet chocolate, for garnishIn the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.


To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are five layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges and serve cold.

Kugle, Jewish Sweet Side or Dessert dish

This Sweet Dairy Noodle Kugel has old fashioned flavor. It is a great brunch dish, when served with bagels and spreads. It is also the perfect dish to serve at the end of a fast such as Tisha B'Av or Yom Kippur. This dish is some 800 years old.


•16 ounces (400 gm) broad egg noodles
•4 Tbsp. (50 gm) butter, melted
•1 pound (500 gm) cottage cheese
•1 pound (500 gm) sour cream or Israeli white cheese
•4 eggs, beaten
•1/2 cup sugar
•2 Tbsp. vanilla extract
•1 cup crushed cornflakes
•1 tsp. cinnamon
•1/4-1/2 cup sugar

1. Cook noodles in boiling water according to package direction. Drain and rinse with cold water.
2. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
3. Pour into a greased 9x13 inch pan.
4. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of the noodle mixture.
5. Bake for about 1 hour at 350 degrees Fahrenheit or until the top is brown.

Craker Barrel Hash Brown Casserole

Lucy and I went to Cracker Barrel for supper tonight JUST to get this: Here's a copykat recipe. 

1 2 lb. pkg. frozen Hash Browns
8 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese **personal note, I like sharp the best
Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

Banana Chocolate Gorilla Bread

OMG...I LOVE monkey bread...this is better!

Nonstick cooking spray
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup packed light brown sugar
8 tablespoons (1 stick) butter
2 (12-ounce) tubes refrigerated crescent roll dough
6 tablespoons sweetened condensed milk
2 bananas, sliced 1/4-inch thick
4 ounces (about 2/3 cup) semisweet chocolate chips
1 1/2 cups chopped walnuts

Directions:

Preheat the oven to 350 degrees F. Spray a Bundt pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon in a small bowl and set aside.
In a small saucepan, melt the brown sugar with the butter over low heat. Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Repeat with remaining dough and filling. Sprinkle each with 1/4 teaspoon of the cinnamon sugar.
Put half of the walnuts in the Bundt pan and top with half of the dough packets. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm.
Servings: 8 servings

carrot chips

This is probably the shortest recipe. I love carrots...what a good idea for  kids. Will experiment with other spices like cinnamon to add to what is sprinkled before baking. 

Carrot Chips (Serves 4)
4 Carrots
Salt to taste
1. Preheat oven to 250 degrees.
2. Using a mandoline or a knife, thinly slice the carrots into rounds.
3. Place the carrot chips on a silpat or parchment-lined cookie sheet, sprinkle lightly with salt and bake for 45 minutes.
4. Serve.

Upside Down Mushroom Cheese Tartlet

Martha Stewart had these on the Today Show. An easy way to use MUFFIN PANS. I could think of other things  to add to this recipe as well, like bacon, onion, peppers? Anyway it's easy and really good.

• 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
• 1 tablespoon extra-virgin olive oil, plus more for muffin pan
• 1 large shallot, diced small
• 1 pound cremini mushrooms, sliced
• Coarse salt and pepper
• 2 teaspoons fresh thyme leaves, plus more for serving
• 3/4 cup grated Gruyere cheese

Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook.
Filling 
In a large skillet, heat over medium high: 1 tablespoon extra-virgin olive oil. Then add 1 large shallot, diced small, cook, stirring, until soft for 3 minutes. Then add 1 pound cremini mushrooms, sliced, cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in 2 teaspoons fresh thyme leaves. Remove skillet from heat. Muffin tins Lightly oil 6 jumbo muffin cups with olive oil. Divide among cups the mushroom mixture and 3/4 cup grated Gruyere cheese (2 ounces). Top each mixture with chilled round pastry. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through. Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm. Serves 6.

Coconut Cream Bread Pudding

If I had to choose between coconut and chocolate I'd have a hard time...but this recipe has BOTH...topped with Chocolate sauce. Anytime you see cream of coconut in a recipe or drink, you know it's gonna be good.

• Butter, for dish
• 1 (16 to 20-inch loaf French bread, cut into 1-inch cubes
• 4 egg yolks
• 2 whole eggs
• 2 (13 1/2-ounce) cans unsweetened coconut milk
• 1 (13 1/2-ounce) can cream of coconut
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• Pinch mace
• 1 1/2 cups sweetened flaked coconut, plus 1/2 cup, toasted for garnish
• Chocolate Velvet Sauce, recipe follows

Directions

Lightly butter the bottom of a 9-inch square flameproof baking dish. Arrange the bread cubes evenly in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg, and mace. Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand for 1 hour, covered, in the refrigerator.

Preheat the oven to 325 degrees F.

Sprinkle the top of the pudding with the remaining 1/2 cup coconut flakes. Cover the baking dish with foil, poking a few holes in the top to release the steam. Put the baking dish into a roasting pan on the oven rack. Pour hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until the pudding is firm to the touch, about 1 hour and 15 minutes. Remove the foil and bake for 15 minutes more. Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes. Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.

Pour the sauce over individual pudding servings, as desired. Top with toasted coconut and serve.

Chocolate Velvet Sauce:

• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup heavy cream

Make the chocolate sauce right before serving the pudding. Put the chocolate chips in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over low heat; immediately remove it from the heat and pour it over the chocolate chips. Whisk until smooth.

Notes

The chocolate sauce can be reheated in a saucepan over low heat. Add more cream, 1 tablespoon at a time as needed, to return it to the desired consistency.

Red Velvet Brownies

Lucy LOVES red velvet cake...now this is an easy way to make them and take them on a cookout or picnic. Also a way for Lucy to take one to school for a snack. 

1 cup flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

3 eggs, lightly beaten

2 cups granulated sugar

1/2 cup sour cream

1 tablespoon red food color

1 teaspoon vanilla extract (you know, I only use mexican)

Chocolate Buttercream Frosting (recipe follows)

1. Preheat oven to 350°F. Line 13x9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.

 2. Mix eggs, granulated sugar, sour cream, food coloring and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Spread in prepared pan.

 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack. 

 4. Spread Chocolate Buttercream Frosting evenly over cooled brownie. Lift from pan; remove foil. Cut into 24 squares.

Chocolate Buttercream Frosting: Mix 1 1/2 cups confectioners' sugar and 1/4 cup unsweetened cocoa powder in small bowl. Beat 1/4 cup (1/2 stick) butter, softened, in medium bowl with electric mixer on medium speed until light and fluffy. Add 1 teaspoon McCormick® Pure Vanilla Extract; mix well. Gradually add cocoa mixture alternately with 1 tablespoon milk, beating until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk, 1 tablespoon at a time.

Plum Cake Tatin (Caramel)

The caramel is what makes this delicious. Best thing is you could use peacher or even better apples with this instead of plums.

6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
10 to 12 purple "prune" plums, cut in half and pitted
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar

Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

 

mini beef wellingtons

What a cute idea...appetizer.

2 tablespoons olive oil

2 pounds beef tenderloin, cut into 24 (1-inch) cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed (recommended: Dufour)

Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.

Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.

Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.





Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

Roasted Sweet Potato Fries

You can't go wrong with sweet potatoes. This is "kinda" healthy. Love the orange juice glaze. I personally don't like them "hot" so I go really easy on the cayenne pepper. I'd probably substitute cinnamon and brown sugar.


2 large sweet potatoes, peeled

1/4 cup freshly squeezed orange juice
1 tablespoon vegetable oil, plus 2 teaspoons
Kosher salt and freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper, or to taste

Preheat the oven to 450 degrees F.
Cut the sweet potatoes into 1/2-inch squared strips (fry shape) and put them into a large bowl.
In a small saucepan, combine the orange juice, 1 tablespoon of oil, salt and pepper, to taste, the ground ginger and cayenne pepper. Simmer for 2 to 3 minutes, whisking until reduced to a thick consistency. Remove from the heat, pour over the sweet potatoes and toss to coat.

Rub 2 teaspoons of remaining vegetable oil on a rimmed nonstick baking sheet or use a silicone liner and omit oil. Arrange the sweet potato strips on the prepared baking sheet and bake until brown, about 25 minutes, turning after about 10 to 12 minutes. Remove the baking sheet from the oven and transfer the potatoes to a serving dish. Eat and enjoy!

braised short ribs

I had braised short ribs at Sobee's with a blackberry sauce on top and mashed sweet potatoes.  Delicious. Not hard to make. Serves 6-8.

6 bone-in short ribs (about 5 3/4 pounds)

Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

English Sticky Tofffee Pudding

OK, I like everything about even the name of this dessert...especially sticky and toffee! A
 way to use those dates you've harvested this summer! Ingredients


1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
3/4 cup pitted dates
1 1/4 cups boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla

TOFFEE SAUCE:
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
1 cup heavy cream, whipped

Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack. Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.

Peach Cobbler

This years crop is delicious.  The peaches are smaller but FULL of flavor. You just HAVE to make a cobbler. There's nothing better in the summer. My sister used peaches to make salsa too. Good season!

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Shaker Lemon Pie

It's hard to believe this pie doesn't have any cream or milk in it. But the ingredients give this a really interesting consistency. You just HAVE to try it. It is soooo easy.  From the Golden Lamb. 19th Century recipe from Shakers. This restaurant has operated inn town of Lebanon since 1803, one of Ohio's oldest businesses.

2 large lemons, sliced VERY thin (for paper thin use mandeline)
2 C sugar
5 large eggs, beaten
2 store bought pie crusts

For filling: in med. non-reactive bowl, mix together lemon slices and sugar. Cover and let stand overnight in refrigerator. Bring lemon mixture to room temperature. Preheat oven to 350 degrees.

Fit 1 crust into a 9 inch pie pan. Stir eggs into lemon mixture and pour into pie pan. Top with remaining crust. Trim excess dough, fold top crust under bottom along rim, and crimp to seal. Bake for 45 minutes. Cool on wire rack.

Chocolate Creme Brulee

You know I love Chocolate and I love the feel of brulee in my mouth. It is so creamy and delicious. It's a little bit of work, but worth  it. This serves 6-8. 3 cups heavy whipping cream


3/4 cup sugar, plus 2 tablespoons
1 (1-ounce) square unsweetened chocolate, chopped
2 1/2 tablespoons chocolate flavored liqueur
1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
8 egg yolks

Preheat the oven to 300 degrees F.
In a medium saucepan, combine the cream, 3/4 cup sugar, the chocolate, liqueur, cocoa, and vanilla. Cook over medium-low heat, stirring occasionally, until bubbles form around the edges of the pan. Remove from the heat, and set aside.

In a large bowl, whisk the egg yolks until just combined. Gradually add some of the hot cream mixture into beaten egg yolks, to temper. Whisk the egg mixture into the remaining hot cream mixture, stirring constantly. If lumps form, pour the mixture into a bowl through a fine wire-mesh strainer. Evenly divide the mixture into 6 to 8 flameproof ramekins. Arrange the ramekins in a 13 by 9-inch baking dish, and fill the dish with 1 1/2 inches hot water. Bake until the custard has set and is firm, about 30 to 45 minutes. Let cool on wire racks, then wrap in heavy-duty plastic wrap and chill at least 6 to 8 hours.

Sprinkle each custard evenly with a little of the remaining 2 tablespoons sugar. Broil 5 1/2 inches from heat until sugar melts and becomes a caramel color. Remove the custards from the oven and let stand for 5 minutes to allow the sugar to harden. Sugar may also be browned with a professional culinary torch.

Pecan Pie with Cinnamon Pecan Caramel Sauce

OMG...as if pecan pie wasn't decadent enough...this caramel sauce puts it over the edge, especially if you put vanilla ice-cream on top of the pie.  Warning: may put you in a sugar  coma.

1 1/4 cups pecan pieces
1 (10-inch) pie crust, pre-baked
1 cup light corn syrup
1/2 cup brown sugar
3 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
Cinnamon Pecan Caramel, for serving

Preheat the oven to 375 degrees F.
Put pecans in pre-baked pie shell. In a large bowl whisk the remaining ingredients together until smooth. Pour the custard mixture over the nuts and bake the pie until the filling puffs and rises above the edges of the pie shell, about 30 minutes. Carefully remove the pie from oven and let it cool completely before serving. Drizzle the pie with Cinnamon Pecan Caramel and serve.

Cinnamon Pecan Caramel:

2 cups brown sugar
4 tablespoons butter
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1 cup chopped pecans

Mix all the ingredients together in a medium saucepan over medium heat. Cook until the sugar dissolves and the mixture is smooth.

Lemon Blossoms (like muffins/cup cakes)

These are so easy to make and I like anything lemon. Good for desserts. I would also use them as appetizer "bread" for a meal as a sweet surprise with a variety of muffins.

4 large eggs

3 1/2 ounce package instant lemon pudding mix
18 1/2 ounce package yellow cake mix
3/4 cup vegetable oil

Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.

English Toffee

One of my favorite candy bars is Chocolate Toffee...here's how to make it homemade.

14 tablespoons (1 stick, plus 6 tablespoons) butter

1 cup sugar
2 tablespoons cold water
1/2 chopped pecans
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

Generously butter a cookie sheet.
Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.

Chunky Chocolate Toffee Cookies

I love chocolate chip cookies and these additions are some of my favorites. I always under cook cookies the first time to make them a little chewy-er.

1 cup unsalted butter , softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
1 Tbsp. vanilla extract
2 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
5 bars (1.4 ounces each) English toffee candy , chopped
1 package (10 ounces) semisweet chocolate chunks
1 package (10 ounces) white chocolate chunks
1 cup toasted, chopped pecans
1 cup toasted, chopped almonds

Beat butter at medium speed with an electric mixer until creamy. Gradually add both sugars, beating well. Add eggs and vanilla, then beat well.

Combine flour, baking powder, baking soda and salt, stirring well. Add to butter mixture, beating at low speed just until blended. Stir in toffee candy, both chocolate chunks and both nuts.

Drop dough by heaping tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets. Bake at 350° for 9 minutes or until lightly browned. Let cool slightly on baking sheets; remove wire racks to cool completely.

Double Chocolate Trifle

Anything that starts out with the words  Double Chocolate has to be good. Addd Kahlua and you KNOW it has to be good.


1 box Betty Crocker Hershey's Ultimate Supreme brownie mix , prepared as directed on box
1 box instant white chocolate pudding
1 container (large) Cool Whip
1 package (8 ounces) Heath candy bits
1/4 cup Kahlua liqueur

Bake brownie mix according to package. Cool in pan and cut into little square pieces (about 1/2 inch) while still in the pan. Whisk together instant white chocolate pudding and milk until it begins to thicken. Fold 3/4 container of Cool Whip into pudding mixture. Gently fold in the Kahlua liqueur. Set aside.

Assemble into Trifle Bowl. You will do this in three layers. Place 1/3 of the brownie squares over entire bottom of bowl. Spread 1/3 of the pudding mix over brownies. Sprinkle 1/3 package of Heath candy bits over layer of pudding. Repeat this two more times. Decorate top with dollops of remaining Cool Whip. Chill in refrigerator. Can be made the day before.

Cheesy Chorizo Strata

Recipe created by Peter ClaracPeter Clarac's delicious recipe won Best of Show in the cheese contest at the 2009 State Fair of Texas. Oprah and Gayle King loved it so much they named it as one of their two "Best of the Best." This reminds me of my breakfast casserole, but better! Oprah's friend Gayle liked this the best and I agree!
1/2 pound chorizo sausage , cooked and drained
1/2 cup mild green chilies , chopped
1 fresh jalapeno , seeded and diced
1/2 pound Monterey Jack cheese , cut into 1/4-inch cubes
3 cups French bread crumbs
4 eggs
1 tsp. cumin powder
1/2 tsp. salt
1/2 tsp. pepper
2 2/3 cups milk
1/2 stick butter , melted

Preheat oven to 300°

Generously grease four 10-ounce ovenproof ramekins. Spread an even amount of chorizo over the bottom of each ramekin and top with the chilies and jalape??os. Spread half of the cheese cubes evenly among the ramekins, reserving the rest for later. Top with bread crumbs.

In a medium bowl, whisk the egg with the cumin, salt and pepper, followed by the milk.

Drizzle each ramekin with the melted butter, then divide the egg mixture evenly among them. Top with the remaining cheese. Chill at least 2 hours, but its best if chilled overnight.

Set ramekins in a bath of hot water and bake at 300° for 45 to 50 minutes, or until puffed and set.

Set the ramekins under the broiler for 5 to 7 minutes to get a nice, crispy, cheesy top. Watch carefully.

Serve with your favorite salsa.

Watermellon Rind Pickles

A favorite summer treat. This way you can eat the WHOLE•watermelon rind, 4 quarts of 1-inch chunks (see directions for preparation)


•3 quarts water
•3/4 cup salt
•1 quart white or cider vinegar
•8 cups sugar
•2 tablespoons whole cloves
•10 to 12 3-inch cinnamon sticks, broken into 1-inch pieces
•1/2 teaspoon mustard seed
•red food coloring, optional

Peel green skin and cut off inner pink from watermelon rind; cut into 1-inch chunks and measure 4 quarts. Put in a non-metal bowl and add the water and salt. Add more water if necessary, to cover the rind chunks. Cover and soak overnight in refrigerator. Drain and cover with clear water; transfer to a large saucepan or Dutch oven. Bring to a boil and continue to boil for 30 minutes; drain. Pour vinegar into an 8-quart kettle; add sugar. Tie spices in a cheesecloth bag and add to vinegar mixture. Bring mixture to a boil. Remove from heat and let stand for 15 minutes. Add the drained watermelon rind. Boil gently until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes. Remove spices 15 minutes before done and add the food coloring, if using, just to tint.

Spoon into hot sterilized 1-pint jars, leaving about 1/2-inch head space, and seal. Process jars in boiling water bath for 10 minutes. For altitudes from 1,001 to 6,000 feet, process for 15 minutes. For altitudes over 6,000 feet, process for 20 minutes.

Makes about 4 pints.

 

Fried Green Tomatoes

Good  movie, but even better taste. Try these. You can fry red ones too that aren't too ripe.

•4 to 6 green tomatoes, sliced 1/4-inch thick

•salt and pepper
•flour for dusting
•2 eggs, beaten
•cornmeal or bread crumbs
•bacon grease or vegetable oil

Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low 200° to 250° oven if frying in batches.

Tomato Pie

Mom and Dad have the BEST homegrown tomatoes. I love tomato sandwiches with lettace and bacon. Here's a "pie" that i think is delicious.

5 or more large tomatoes
medium onion, chopped and caramelized
pie shell, cooked 10 minutes
real bacon bits or crumbled bacon
3 C sharp cheddar cheese (hold out 1 cup)
salt, pepper, basil, oregano
1 C mayonaise or miracle whip

Preheat oven to 400 degrees for pie shell, then down to 350 for tomato pie.
1. Bake a pie shell 10 minutes according to directions.
2. Chop up a medium onion and "caramelize" on stove top. After you chop the onion up, cook on medium high in a non-stick fry pan until golden brown.
3. Slice  around 4 - 5 tomatoes and put in colandar to drain. I don't peel them.
4. Mix in  bowl 2 cups extra sharp cheese, grated and 1 C of mayonaise or miracle whip. I throw in a handful (probably 1/4 C) of real bacon bits.
5. Grate another C cheese to save for the top later.
6. Layer in this order in your baked pie shell: onion, tomatoes (then I sprinkle a little oregano, basil, salt, pepper on top of  tomatoes), spoon on mayonaise  spread.
7. Cook in oven at 350 for 30 minutes. Sprinkle extra cheese  on top for the last 5 minutes.
8. Slice and serve. I  can eat 1/2 pie. I guess you  could feed 3 people or even four.

Southern Catfish Stew

I can't remember where I first had fish stew...maybe Kingstree, SC. Old favorite.
Serves 12

4 lbs. catfish
1 large onion, chopped
1 (6 oz) can stewed tomatoes, crushed
1 (12 oz) can V8 juice
1 C Bloody Mary mix
1/4 C sugar
1 bay leaf
1/4 C Worchestershire sauce
2 T Old Bay seasoning
salt, pepper, and hot sauce to taste
5 slices bacon, grease reserved
1/2 C butter
4 large potatoes, diced

Fill a large stock pot with 3 - 4 cups of water. Bring to a boil. Add catfish, ensuring water covers the fish completely. and cook until tender, about 15 - 20 minutes. Remove from water and cool.

Tear the fish into small pieces and remove bones. Return to water and add the next nine ingredients. Simmer on low for an hour to an hour and half. Fry bacon until crispy. Break into pieces and stir into the stew; add bacon grease, to taste. Add butter and potatoes and cook until tender, 15-20 minutes. Serve warm with rustic bread.

Frogmore Bake

I love Frogmore Stew. This is a twist on that favorite. What a great recipe for a dish at the beach or home.
Serves 8 - 10.

3 T unsalted butter
3 stalks celery, diced
1 small yellow onion, diced
1/4 C plus 1 T flour
3 T beer (quess you have to drink the rest)
4 C (1 qt) half and half
1 1/2 lemon juice and Worchestershire sauce
3 T Old Bay seasoning (or cajun if you prefer)
1 bay leaf
1/4 t black pepper
9 med red potatoes, sliced 1/8-inch thick
2 1/2 C (about 12 oz) Andouille sausage, diced
1 1/2 C cooked corn
1 lb. medium raw shrimp, peeled, deveined, tails removed and halved

Preheat oven to 350. In large pot, melt butter over med. heat. Saute celery and onion until soft then add in the flour, stirring until it is fully moistened. Slowly whisk in half and half, Add beer, lemon juice, Worchestershire, Old  Bay, bay leaf, and pepper and let mixture simmer for 3 -4 minutes stirring occasionally so it does not scorch.  (Mixture will be thick, but the shrimp will release natural juices during cooking and thin the sauce.)

Remove the bay leaf. Fold in the sliced potatoes, sausage, corn, and shrimp and transfer to a 13 X 9 inch shallow casserole pan lightly coated with cooking spray. Cover and bake for 30 - 40 minutes until the potatoes are al dente (not quite done). Uncover and cook an additional 20 minutes or until potatoes are easily pierced with a fork and casserole is bubbling. Let rest for 10 - 15 minutes before serving.

Rice Krispie Chocolate Peanut Butter Truffle

I love Rice Krispie Marshmallow treats. This has some of my favorite  ingredients literally rolled into a ball. Be fun to make with kids.

Rice Krispie Chocolate Peanut Butter Truffle

Makes about 50

1 stick butter
2 cups (or one 18-ounce jar) creamy peanut butter
3 cups Rice Krispies cereal
1 pound (about 3 1/2 cups) powdered sugar, sifted
two 12-ounce packages semisweet chocolate morsels

In a saucepan, melt butter and peanut butter. In a large bowl, combine Rice Krispies and powdered sugar. Pour melted peanut-butter mixture over cereal mixture, using your hands to blend. When completely combined, form into small balls. Chill on cookie sheets covered with wax paper (or parchment paper) until firm.
Melt chocolate morsels in the top of a double boiler. Dip balls, one at a time, into melted chocolate until fully coated. Place on wax paper until set. Store in refrigerator or freezer.

White Chocolate Trash

Are you headed for the beach and need something sinful  to eat in the car as you drive.

White  Chocolate Trash

3 C Rice Krispies
3 C  Cap 'N Crunch
3 C mini marshmallows
3 C peanuts
3 C M & M's
2 bags white chips

Melt white chips in microwave (1 minute at a time and stir) or in  a double boiler. Stir in all ingredients.  Spoon globs onto waxed paper.  Let harden. Enjoy.

Sweet Chicken Bacon Wrap

So easy...brown sugar, bacon...chicken...has to be good.

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)

1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Beer Batter Fried Shrimp

Thinking about the beach. I hate drinking beer...never liked the taste or feel in my mouth...but  in batter...yum.

Beer Batter Fried Shrimp

1 cup beer

1 cup all-purpose flour
1/2 teaspoon salt
Oil, for frying
21 to 25 large shrimp, peeled with tails left on

Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.

In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours. Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes. Drain shrimp on paper towels.

Toasted Marshmellow Shake

Toasted Marshmallow Shake

Serves 4
We’re huge marshmallow freaks in my family. Not only is the flavor like a campfire in your mouth, but it evokes those same childhood memories of indulgence and misbehavior! We love this shake.

1 16-ounce bag jumbo marshmallows
2 cups whole milk
2 cups creamy vanilla ice cream
1 tablespoon sour cream

Preheat the broiler.
Reserve 4 marshmallows for garnish. Spread out the remaining marshmallows on a baking sheet in a single layer. Place the sheet under the broiler and cook, stirring once or twice, until completely charred, 2 to 3 minutes. Remove from the oven and set aside to cool.

Repeat with the remaining 4 marshmallows, but cook just until toasted slightly golden, about 1 minute. Remove from the oven and set aside to cool.

Add the milk, ice cream, sour cream, and burnt marshmallows to a blender. Blend for 5 minutes.
Pour into four 8-ounce glasses and garnish each glass with a golden marshmallow.

Sticky Sweet BBQ Sauce

It's summer and I love BBQ ribs and chicken on the grill...I like my BBQ sweet. Now talkin' BBQ the best in the world is in Kingstree, SC. It's worth a swing through on the way to the beach to stop in at Brown's Bar-B-Que...it's pork cooked in just a vinegar/pepper base.

Sticky Sweet BBQ Sauce

1 12-oz bottle chili sauce (I prefer Heinz)
1 12-oz jar grape jelly
2 T yellow mustard
2 T Worcestershire sauce
1/2- 1 t freshly ground black pepper
1 t salt
pinch granulated garlic or garlic powder
1 T apple cider vinegar (optional) I recommend it.

In sauce pan combine chili sauce  and jelly. Heat over med. heat, stirring occasionally  until jelly is melted; whisk together.  When mixture is smooth and begins to bubble add the rest of the  ingredients. Vinegar keeps it from being too sweet. Cool. Will  keep in fridge tightly covered 1 week. Makes 2 1/2 cups.

Beer Marinated Grilled Skirt Steak

There's a new show on food network: Mexican ! Looking over their website. Found the  top 20 recipes and saw that this one was easy and delicious.

Beer Marinated Grilled Skirt Steak


1 orange, thinly sliced with peel
1/2 onion, thinly sliced
4 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce

In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.

Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

Cook's Note: Grilled skirt steak sliced into strips is a great filling for tacos. Top with shredded cheese and beans, or use your favorite taco filling!

Cresent Roll Surprise

Need a quick appetizer or  something to take to a picnic. Here's an  easy one. Straight from Paula Deen, the queen of butter.

Cresent Roll Surprise
6-8 servings
2 T butter
2 t minced garlic
3/4 cup frozen chopped onion (or chop your own)
1 (11oz) can refrigerated cresent roll dough
1/2 C shredded sharp cheddar cheese

Preheat oven to 375. Easiest if you line baking sheet with parchment paper.
In small skillet, melt butter over med high heat. Add onion and garlic; cook for 3-4 minutes until onion is tender.  Let cool 10 min.
Unroll dough and separate into triangles. Spoon onion mixture evenly over large end of triangle.  Top evenly  with cheese. Roll up according to directions on package completely enclosing filling.  Sprinkle with sea salt,  if desired. Place on baking sheet and bake 10-13 min. until golden brown. (watch it!) Serve immediately if you can.

Buttermilk Pie

Dorothy Wiley is one of our prayer warriors at Pelham Road. This is her recipe  for  Buttermilk Pie. It's really, really easy and really, really good.

1/2  C buttermilk
3 eggs
1  C sugar
1  T flour
1 t vanilla
1/2 stick butter, melted
1 unbaked pie shell

Mix buttermilk,eggs, sugar, flour, vanilla  and melted butter in blender. Pour into pie shell and bake for 40 minutes at 350 degrees.

Strawberry Pie (like Shoneys)

Strawberries are still in season. Use whole strawberries for this recipe. It's a lot like the Shoney's  Pie that  we all LOVE.

Strawberry  Pie

baked pie shell
3 T strawberry jello
3/4 C sugar
3 T cornstarch
1 C water
whole strawberries

Mix cornstarch in a little water. Mix that cornstarch mixture, jello and sugar in saucepan and cook  over medium heat, stirring until thick. COOL to lukewarm. Add strawberries and pour into a baked pie shell. You can add Coolwhip to top, but not  necessary.

Another version: (not like Shoneys)
1 lg 12-oz tub Cool Whip
1 can Eagle Brand milk
4 T lemon juice
20 oz strawberries, drained.
Combine and pour into baked crust.

Coconut Shrimp/Orange Rum Sauce

I love chocolate. But if truth be known, I love coconut even more. That's why I love Almond Joys. Most of head for the beach this summer. Take this recipe with you so when you buy shrimp off the pier, you'll have a new way to cook it.

Coconut Shrimp with Orange Marmalade Rum Sauce


2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying
Dipping Sauce:
1/2 cup orange marmalade
1 to 2 tablespoons dark rum

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Thin with rum as desired.

Strawberry Pretzel Salad

Last night I was putting up several quarts of strawberries. I love them. Sweet off the vine. When I go pick strawberries I tell the farmer to weigh me first, because I like to eat as I pick. My two favorite strawberry recipes are the old fashioned Shoney's Strawberry Pie and this salad. This salad is my top favorite. So here it is...make it and eat it slowly and enjoy every bite.

Strawberry Pretzel Salad

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

2.In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

3.In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Kahlua Muffins

Kahlua makes everything taste good. Kinda like butter. It's great on ice-cream, in coffee, milk, cream and great in these muffins. My first cookbook had lots of recipes with Kahlua. Several of the ladies in my wifes Senior Adult Sunday School class didn't know what it was. So since I make my own  Kahlua, I brought them jars of Kahlua the next Sunday. Felt like the "recipe" women on the show The Waltons.

Kahlua Muffins

1 box yellow cake mix
1 3 oz box vanilla instant pudding mix
4 eggs
1 C sour cream
1 C vegetable oil
1 C chopped  pecans
1 C brown sugar
3/4 C Kahlua

In small bowl, combine pecans, brown sugar and Kahlua. Set aside.
In very large bowl combine cake mix, pudding mix, veg. oil and cream. Mix on low speed until moistened.
Add eggs one at  a time; mix well after each. Beat for 2 min. on med. The mixture will be very thick. Slowly mix in pecan mixture until well mixed. Pour into  well greased muffin pan. Bake at 350 degrees for 15 - 20 minutes or until toothpick comes out clean.

Galaktoboureko...custard pastry

This is my favorite pastry at the Greek Festival. When I work with Phyllo dough, a wet a towel and squeeze it out tight. Then I lay it on top of the dough so that it won't dry out. Good hint when you're making Baklava too.

6 cups milk
7 eggs
1 cup semolina
3/4 cup white sugar
2 tablespoons butter
1 teaspoon grated lemon zest

1/2 cup butter, melted
12 sheets phyllo dough, thawed

2 cups white sugar
1 cup water
1 teaspoon grated lemon zest

Directions
1.Pour the milk into a large saucepan, and bring to a boil over medium-low heat. Remove from the heat. While you are waiting for the milk to boil, beat the eggs, semolina, and 3/4 cup sugar with an electric mixer until well blended. Use a wooden spoon to stir this into the hot milk. Cook over low heat, stirring constantly until it just starts to bubble. Remove from the stove, and stir in 2 tablespoons of butter and 1 teaspoon of lemon zest.
2.Preheat the oven to 350 degrees F (175 degrees C). Butter an 9x13 inch baking dish.
3.Brush butter onto 6 of the phyllo sheets, and place use them to line the bottom and sides of the baking dish. Pour in the semolina mixture, and spread evenly. Layer the remaining sheets of phyllo dough over the top, brushing each one with melted butter as you lay it on. Sprinkle a few dashes of water over the top. Use a knife to slice through the top layer of pastry in a diagonal pattern.
4.Bake for 40 minutes in the preheated oven, or until the crust is golden brown. While the dish bakes, combine 2 cups of sugar, water, and remaining lemon zest in a small saucepan. Bring to a boil, and remove from the heat.
5.As soon as the galaktoboureko is removed from the oven, pour hot syrup over it. Let it cool before serving. After it has cooled, store in the refrigerator. It will stay good for 4 to 5 days."

Pastitsio Greek Lasagna

Went to the Greek Festival tonight. This is my favorite Greek dish. Of course, I love the pastries,  but this is  a delicious lasagna.

Pastitsio Greek Lasagna


1/4 pound butter, plus 1/4 pound butter, melted and cooled
1 1/2 pounds ground chuck
1 onion, chopped fine
Salt and pepper
1 (12-ounces) can tomatoes
1 (12-ounce) can tomato sauce
1 bay leaf
1/2 teaspoon cinnamon
1 pound ziti rigate or penne
3 cups grated pecorino Romano
3/4 cup flour
3 1/2 cups whole milk
5 eggs

Directions

In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.

Cook macaroni in boiling water, strain and put back in pot to keep warm.

Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.

Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.

Scalloped Sweet Potatoes

Just got in from the beach. Sweet Potato signs were up at every "vegetable stand". I love sweet potatoes. Wish  I could make candied ones like my grandmother. I come close, but just can't quite get them crispy on the edges like she did. If you know how, facebook me (facebook.com/samcoates). I love scalloped potatoes, here's a recipe using sweet ones...YUM!

Scalloped Sweet Potatoes

3 T butter
3 large onions, thinly sliced
6 large sweet potatoes, very thinly sliced (about 14 cups) divided.
2 C shredded Asiago cheese, divided
1 t salt, divided
2  C heavy whipping cream, divided

In  a large skillet, melt butter over  med. heat. Add onions; cover and cook, stirring occasionally, for 20 min. until very tender. Uncover, increase med-high heat and cook for  5 - 6 min, stirring frequently until onions are caramel color.  Remove from heat and set aside.

Preheat oven to 350 degrees. Spray a 13 X 9 inch baking dish with non-stick cooking spray.

Layer potato slices over bottom of baking dish to cover. Sprinkle evenly with 2 T cheese,  1/4 t  salt, and 2 T cream. Repeat layers 3  times, beginning with potatoes and ending with cream. Pour remaining 1 1/2 C  cream over top of layers. Sprinkle evenly with remaining 1 1/2 C  cheese and top with caramelized onions. Cover  with aluminum foil, and bake for 1 hour and 10 min,or until potatoes are tender. Let stand for 10 min.  before  serving. (makes 10-12 servings).

Chewy Toffee Pecan Chocolate Chip Cookies

It's the weekend and you've got to make cookies. Who doesn't  like  everything this cookie has...toffee, pecans, choc. chips, even Molasses. And  best of all...chewy. I'm always amazed at our Child Development  Center how many children have NEVER made homemade cookies, not  even the slice and bake kind. So let your kids help.

Chewy Toffee Pecan  Chocolate Chip  Cookies

3 C all-purpose flour
1 C pecans
2 t baking soda
2 t cream of tartar
1/2 t salt
1/2 C unsalted  butter, softened
1/2 C all-vegetable  shortening
1 C sugar
1 C firmly packed dark brown sugar
1/4 C Grandma's  Molasses
2 large eggs
2 t vanilla extract
2 C semisweet chocolate morsels
1 8 oz bag toffee bits
1 C turbinado sugar (sometimes called sugar in the raw)

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

In the work bowl of a food processor, add flour, pecans, baking  soda, cream  of  tartar, and salt. process until nuts are  finely ground into flour.

In a large bowl, beat butter, shortening, brown sugar  and white  sugar at med. high  with an electric mixer until fluffy, about 3 minutes. Add molasses, eggs, and vanilla;  beat on low until blended. Gradually add flour mixture, beating  just until  dough forms. Stir  in choc. morsels and toffee bits.

Roll into 1-inch balls.  Roll balls in turbinada sugar.(do not flatten). Place 2 inches apart on prepared baking sheets. Bake for 10 - 12 min.  until lighly browned and slightly flattened. Let cool on  pans for 15 min. Remove from pans, and cool completely on wire racks.  Makes about 3 doz.

cranberry roll

Barney and Delores Smith are members of my church and the sweetest people ever. Delores made this for a Valentine Lunch and everyone loved it. I asked her for the recipe and now you have it. It is beautiful when plated on a white plate. It's not real sweet, but oh, so good.

CRANBERRY ROLL
1 cup flour
1 teaspoon baking powder
6 eggs
1 cup sugar
Dash of Salt
1/2 teaspoon cream of tartar

Separate eggs, beat whites until barely stiff. Beat in 1/2 cup sugar. Beat yolks and 1/2 cup sugar. Add yolks to whites, gently fold in flour mixed with baking powder.

Spray deep cookie sheet with Pam , line with wax paper, spray paper lightly also. Pour in mixture and bake for 25 minutes at 350 degrees.

FILLING
Mix 3 small cream cheese (at room temperature) with enough milk to make it spread easily.

ICING
Grind 2 cups cranberries and 1 whole orange (including peel). Add 1 1/2 cups sugar. Let set for at least 30 minutes, then add 1 package of Knox gelatin that has been melted in 1/2 cup cold water.

When roll is removed from oven, roll up length-wise in clean cloth. Let complete cool, then fill and ice.

Mexican Cornbread

Cinco de Mayo...i love cornbread, especially cooked in a iron skillet. Here's a Mexican version. This has you do  it in a pan...I use an old iron skillet, greased. I'll put some oil in the bottom of the pan...just enough  to cover it, and get it really, really  HOT...then I pour the cornmeal mixture in on top of that. It makes it really crunchy  on top. You can then put the skillet  in the oven and cut down your cooking time a bit. Peppers added  to this cornbread would probably be  good too.

Mexican Cornbread

1  C yellow cornmeal, plain
1 1/2 lbs ground beef browned and drained
1 lg can cream-style corn
1 onion, chopped
1 1/2 C grated sharp cheddar cheese
1/2 C wesson oil
1  C milk
1/2 t baking soda
3/4 t  salt
2 eggs
Dash Tabasco

Mix  cornmeal, salt, soda, milk, eggs, corn and oil. Brown ground  beef and drain. Add  onion and  Tabasco to meat.  Put 1/2 cornmeal mixture in a greased 8 X 11 in. pan. Sprinkle ground beef and cheese  on top of that. Then pour rest of cornmeal mixure of top. Bake at 350 degrees for 45 minutes. Great with beans.

Chicken Wild Rice Soup with Cheese Biscuits

 It's raining outside and I just want warm comfort food. This hits the spot. Roger  Thomas is my best friend. Roger is pastor at First Baptist  Albemarle, NC and a great movie critic. We talk politics  and theology often. We were on staff together for 10 years at FBC, Duncan, SC and even though we have not worked together for nearly a decade, our conversation has never stopped. This 3comes from his home.

Chicken Wild Rice  Soup with Cheese  Biscuits

3 (10.75 oz) cans condensed chicken broth
2 C water
1/2 C wild rice
1/2 C long-grain rice
1/2 C chopped green onions
1/4 C butter
1/4 C flour
1/2 t salt
1/8 t poultry seasoning and pepper
2 C  half and half
2 C chopped cooked chicken
1 T chopped pimento
bacon pieces (i use crumbled real bacon find in bag)

In large stockpot, combine broth and water, add rice and onion. Simmer 30 min.
Melt butter in smaller saucepan. Stir in flour, salt, seasoning, and pepper.
Slowly stir in half and half.
Cook over med heat until smooth and thickened.
Slowly pour in  this milk mixture  into the rice mixture; stir constantly.
Add chicken and pimento. Heat thoroughly. Garnish with bacon.

Cheese Biscuits

2 C biscuit mix
3/4 C milk
3/4  C shredded sharp cheddar cheese

Spray muffin tins  with non-stick spray. Mix ingredients and drop into pan. Makes 12.
Mix together  1/3 C butter with 1/2 t garlic powder.  Brush on top when they come out of the  oven.

Summer Salad

Sitting at the beach with my family. My son, William, just asked my Aunt Jane for the recipe for the salad she served for supper. Here's the recipe.

Summer Salad

Dressing:  Brianna - Blush Wine Vinegarette (brand name, store bought)
Salad is made of lettuce, red onion, Craisens, candied pecans, feta cheese.
Add one pack of sweet and low (or splenda).
To make candied pecans, put pecans in frying pan and add a little Karo Syrup. Then cook in oven for 30 - 45 minutes on 250 degrees. Stir often. Want them hard like candy.

Chocolate Peanut Butter Oat Drop Cookies

Getting ready to go visit  William. These are his favorite cookies and mine! I will say that they are easy to make, but sometimes don't turn out perfectly. Time and humidity sometimes hurt the cookies. I never make  these when it is about to or raining. I like them to be creamy like fudge when done. Occasionally, if they are over cooked (boiled) they will turn out gritty and dry. Soooo...the first time you make these, follow the time exactly. If they come out dry...then use LESS time the next time. If they don't harden at all, then use  MORE time the next time you  make them. Remember, however that when you dip these on the wax  paper, they WILL be runny like thick molasses. You must give them time to harden...it may take overnight. I they don't harden, I have put them in  the freezer or just  enjoy by eating them with a spoon. Give it a TRY...most of the time they are perfect...but perfect or not...they are ALWAYS delicious.

Chocolate Peanut Butter Oat  Drop Cookies

2 C sugar
3/4 C butter (not margarine) (go ahead and premeasure and put aside)
1/2 C whole milk
3 T cocoa powder
3/4 C peanut butter
3 C quick-cooking oats, uncooked (measure ahead and put aside in bowl)
2 T vanilla extract (I use mexican pure vanilla)

Combine sugar and cocoa and mix in  your large sauce pan on the stove. Add milk slowly and mix well.  Throw in butter. Cook over medium heat until mixture comes to a FULL boil. Cook 1 minute and then remove from heat. Stir in peanut butter thoroughly. Add vanilla. Then stir in the oats. Crop mixture onto  wax paper by spoon. Cool thoroughly. Will be like thick molasses at first and will cool like  fudge. Makes 4 doz.
Store in container. I just cut the around the cookies and store  ON the wax paper in layers.

Kahlua Cake

When my family heads to my folks place at Myrtle Beach...my sister always makes the Kahlua Cake. Hot out of the oven...it is to die for. Thinking about the beach tonight...so here's the recipe.

Kahlua Cake

Devils food cake mix
small  box vanilla instant pudding
1 pint sour cream
4 eggs
3/4 C oil
1 C Kahlua
1 (12 oz) bag milk chocolate chips

Mix and then  stir in chips. Pour into large greased and floured bundt pan. Bake at 350 degrees for 45 minutes - an hour. Freezes well. Keeps days in  fridge.

Crockpot Macaroni and Cheese

Everyone wants this recipe. Comfort food at it's best. Lucy makes this alot for church pot luck lunches. It is the BEST. I always add just a little dry mustard powder to any cheese dish. It brings out the flavor of cheese.

Crockpot Macaroni and Cheese

7-8 oz macaroni, cooked
1 (12 oz) can evaporated milk
1 1/2 C Skim Milk
1 t salt
2 C sharp cheddar cheese
1  C med cheese
2 eggs beaten
little onion powder

Mix together. Rub down sides of crockpot with margarine. Pour in mixture and top with extra cheese. Cook 4 hours on low.

Steak and Bacon Shish-Ka-Bob (kinda)

One of my favorite meals growing up was what my mom called shish-ka-bobs. They weren't really. Nothing was skewered over the grill. But who cared...this tasted great. Steak, bacon, and miracle whip...you can't go wrong. Sooooo easy and soooo good. Thanks mom for the memories.

Steak and Bacon Shish-Ka-Bob  (kinda)

Ingredients

Couple of steaks
lots of bacon
onions
green peppers
miracle whip
hot dog buns

Broil the steaks in the oven or cook on the grill
Cut steaks up into bite size pieces
Cook lots of bacon in frying pan till really crispy
pour out most of the bacon grease
pan fry chopped onions and green peppers
Put the hot dog buns in  the oven on broil and toast them (open)
Watch carefully or you'll have "coates toast" (burnt)
Put all of ingredients in bun smuthered in miracle whip (or mayo if  you prefer).
Be ready to fix a second helping. YUM.

Triple Chocolate Cookies

OK...my TWO favorite words...chocolate  and cookies...then add the word  TRIPLE...and it's even better. Rich, chocolaty hot cocoa mix is the secret ingredient in a decadent and chewy cookie.

Triple Chocolate  Cookies

cup LAND O LAKES® Unsalted or Salted Butter, softened

3/4 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup hazelnut spread with cocoa
1/2 cup Jif® Creamy Peanut Butter
 (four 1.25-oz envelopes) or 1 cup milk chocolate instant hot cocoa mix (dry)
2 cups Pillsbury BEST® All Purpose Flour
1 cup old-fashioned or quick-cooking oats
1 teaspoon salt
1 teaspoon baking soda
1 bag (12 oz) semi-sweet chocolate baking chips

DIRECTIONS

1. Heat oven to 375°F. Line cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. On low speed, beat in hazelnut spread, peanut butter and dry cocoa mix until well blended. Stir in flour, oats, salt and baking soda until well blended. Stir in chocolate chips.
3. Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets. Bake 9 to 12 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling racks. Store tightly covered.

Orange-Chocolate Truffle Bars

Found this on the  Pilsbury Bakeoff web site. Top 100 winning recipes. This one looked the best to me.


Orange-Chocolate Truffle Bars

Base

1 cup LAND O LAKES® Butter, softened
1/2 cup powdered sugar
1/4 teaspoon salt
1 1/4 cups Pillsbury BEST® All Purpose Flour
1/2 cup Fisher® Chef's Naturals® Chopped Pecans

Truffle
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 bag (12 oz) Hershey’s® Special Dark® chocolate baking chips (2 cups)
2/3 cup Smucker’s® Sweet Orange Marmalade

Topping
1 container (8 oz) mascarpone cheese
1 1/3 cups granulated sugar
2/3 cup whipping cream
1 tablespoon grated orange peel (from 1 large orange)

Topping

1 container (8 oz) mascarpone cheese
1 1/3 cups granulated sugar
2/3 cup whipping cream
1 tablespoon grated orange peel (from 1 large orange)



DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
2. In medium bowl, beat butter, powdered sugar and salt with electric mixer on medium speed until fluffy. On low speed, gradually beat in flour until dough forms. Stir in pecans. Spread mixture in pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3. In medium microwavable bowl, microwave milk and chocolate chips uncovered on High 1 minute; stir. Microwave up to 1 minute longer, stirring until smooth. Stir in marmalade; spread over base. Refrigerate 1 hour or until set.
4. In medium bowl, beat cheese, granulated sugar and cream on medium speed until smooth. Beat on high speed until mixture is thickened. Stir in orange peel. Spread over truffle layer. Refrigerate 1 hour or until chilled. For bars, cut into 5 rows by 4 rows, wiping knife after each cut. Store covered in refrigerator.

Fruity Tea

Jane Cook is a wonderful cook and friend. At her sons outdoor wedding reception she served the best tasting tea. Of course what really made it was the FIREFLY (a sweet tea liqueur). Refreshing on a hot spring day like we are having...even better  on a HOT summer day.

Fruity Tea

Make a gallon of sweet tea.
Add small can pineapple juice. A big scoop of orange juice concentrate and pink lemonade concentrate.
Firefly is optional (but recommended)

Strawberry Soup

The first time we went on a cruise, one of our favorites every night was the "fruit" soups. Now when we have a "fancy" meal at home, especially  with  guests, this is our First Course. So treat your family like royalty tomorrow night and make this soup. It's always a hit!  This is a good recipe, but if you are in a real hurry, just add a puree of fruit like strawberries, cantelope, melon, etc. to melted vanilla ice-cream.

Strawberry Soup

2 pt strawberries
1  C orange juice
1 1/2 t instant tapioca
1/8 t allspice
1/8 t cinnamon
1/2 C sugar
1 t lemon juice
lemon peel
1 C buttermilk

Puree berries  in food processor.
Add orange juice and pour into medium saucepan.
Mix tapioca with 4 T strawberry puree  in separate  bowl.
Add this mixture to saucepan along with allspice and cinnamon.
Heat, stirring constantly until comes to boil. Cook 1 minute longer or until thickens.
Remove from heat.  Pour into large bowl. Add sugar, lemon juice, lemon peel, butter milk.
Cover and chill at least 8 hours. 
Soup can be made 3 days ahead of time and even frozen  prior to adding buttermilk.
Garnish with strawberry and sprig of mint. Serve in chilled glass  bowls. Makes 5 cups.

Walnut Lace Cookies

The president of William and Sonoma says these are his favorite cookies. They are mine too. A little tricky to make. They do look like lace doilies. Very fragile. But delicious. Watch them, they need to get brown, but not burned. Rich taste. Delicate  feel. Let them cool  completely. yum. p.s. You are not misreading the directions, there  are only 2 Tablespoons of  flour in these cookies.

Walnut Lace  Cookies

2 T all purpose flour
1/2 t baking soda
1/2 t salt
1 stick softened butter
1 C sugar
2 eggs slightly beaten
1 t vanilla
1 1/2 C coarsely chopped walnuts
parchment  paper

Preheat 375 degrees.
Line cookie sheet with parchment paper (a must)
In a bowl, sift together 2 Tablespoons of all-purpose flour, 1/2 t baking soda, 1/2 t salt. Set aside.

At medium speed, beat for 5 minutes: 1 stick softened butter, 1 C sugar

Then add 2 eggs lightly beaten, 1 t vanilla.

Fold all of this into the flour mix. Fold, don't mix.

Then stir in 1 1/2 C of coarsely chopped walnuts.

Using a teaspoon, put small mounds the size of a quarter onto the parchment paper at least 4 inches apart. These cookies spread out alot. Bake until evenly browned around 8 minutes.  COOL until harden. Transfer to a wire rack.

King Salmon Fillet

I had the privilege of officiating at the wedding of Mary Michalski and Dick Strossner (as in the Bakery!). At their reception they had the BEST salmon I had ever eaten. Mary was kind enough to email me the recipe. There's no "amounts"...just add it to taste. I used about a teaspoon of all of them except chili  powder and paprika, and a little more than a teaspoon of basil. I find the best Salmon at Sam's Wholesale or  Cosco. You can even find it in frozen bags. 1 lb of King Salmon  Fillet serves 2 - 3 people. Two 6 lb fillets for a party  will serve around 25- 30 people. Mary was a cook for me at Camp Buckhorn for a couple of summers...a dear, dear friend. If you go by Strossner's Bakery please  tell her I said hello!

King Salmon Fillet

Make  a rub using brown sugar, salt, paprika, garlic powder, chilli powder, freshly ground black pepper, sweet basil.

Spray a baking dish with Pam or lightly grease with olive oil.  Lay Salmon SKIN  side down and pack the rub over  the entire top fo the fillet.  Let sit in the 'fridge for 30 minutes.
Cover with foil and bake at  375 degrees until internal temperature reaches 140 degrees. Take off foil the last 4 minutes if you like the rub to crunch up a little. (12 lbs took around 45 minutes, 2 lbs around 15 minutes) Best to use a thermometer.

Macaroni and Cheese, Fancy

Friday's are my  day  off, and yes, while I'm cleaning house, I watch The View. I especially like their Hot Topics. Today they had a lady on that has a cookbook called, "The Pioneer Women  Cooks".  Looked up her website, http://www.thepioneerwomen.com/. Really  good recipes. Great pictures...wish I could do that! Macaroni and Cheese is always a "feel good" food. Here's her recipe...looks great.
Fancy Macaroni and Cheese


4 cups Macaroni
8 Tablespoons Butter (Salted Butter)
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Bacon
1 Tablespoon Bacon Grease (reserved From Bacon Slices)
¼ cups All-purpose Flour
2 cups Whole Or 2% Milk
½ cups Half-and-Half
2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
½ cups Grated Gruyere Cheese
½ cups Grated Fontina Cheese
½ cups Grated Parmigiano Reggiano Cheese
4 ounces, weight Chevre (soft Goat Cheese)

Preparation Instructions

Preheat oven to 350 degrees.

Cook macaroni for half the time of the package instructions. Drain and set aside.

Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.

Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Serve with red meat or a green salad.