1 c all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 large egg
1/3 cup milk
1/3 cup sugar
2 TB melted butter, unsalted
2 tsp vanilla extract
1/2 cup blueberries
Icing: 1 cup powdered sugar with 2-3 tablespoons milk
In a large bowl mix first 4 ingredients and sugar. Pour liquid into same bowl and beat until well blended. Fold in blueberries,
Spray donut pan well. Fill each 2/3 full. Bake at 320 degrees for 10-15 minutes. Cool slightly and glaze with icing.
4 medium skinless, boneless chicken breast halves, each cut into 4 pieces
1/2 tsp ground ginger
1TB olive oil
1/2 cup dried tart red cherries
1 large apple, sliced across fruit and remove seeds
1/3 coarsely chopped
4 tsp brown sugar
3 TB cider vinegar
Lightly sprinkle chicken with salt, pepper, and 1/4 tsp of the ginger. In a skillet, cook chicken in hot oil over medium heat 12 minutes (until chicken is no longer pink). Transfer to à platter, cover and keep warm. Add fruit and nuts to skillet, stirring frequently, 2 minutes.
For sauce, stir together brown sugar, 1/4 cup water, vinegar, and remaining ginger. Add to skillet, cook and stir 30 seconds.
Serves 4.
1-1/2 pounds boneless, chicken breasts, trimmed
1/4 cup buttermilk
1/2 tsp cayenne
1/2 tsp garlic powder
Kosher salt
Bread crumbs
Heat over to 425 degrees. Line à rimmed baking sheet with nonstick foil. Cut the chicken in half crosswise, then cut the thickest half in half again horizontally to create 3 pieces of even thickness. (You will serve these pieces on a biscuit or bun.)
In a medium bowl, combine buttermilk, spices, and 1/2 tsp salt. Toss chicken in mixture then coat with bread crumbs. Arrange on baking sheet and bake, rotating the pan once 10-12 minutes, checking the chicken is cooked through (165 degrees).
Create a sandwich with chicken, biscuits, honey butter, lettuce and hot sauce.
Honey butter: whisk together 1/2 cup unsalted butter with 3 TB honey and 1/4 tsp salt until well combined.
Freeze ahead for up to 1 week by freezing coated chicken before cooking. Add 10 minutes to total time of baking.
1/4 cup butter
1/4 cup chopped onion
1/4 cup all-purpose flour
14.5 fl oz chicken broth
12 fl oz evaporated milk
2 large or 3 medium baking potatoes, baked or microwaved
Toppings: crumbled bacon, shredded cheddar cheese, sliced green onions, etc.
Melt butter in a large saucepan over medium heat. Add onions; cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve skin); mash. Add to broth mixture. Cook over medium heat, stirring occasionally until mixture comes just to a boil. Dice remaining potato skin and potatoes and add to soup. Heat through. Spoon into bowls and top with your choice of toppings.
1 pound carrots, scraped and sliced diagonally
3 slices bacon
1 small onion, chopped
3 TB brown sugar
1/8 tsp pepper
Cook carrots, covered, in a small amount of boiling water 15 minutes or until crisp-tender; drain.
Cook bacon until crisp and crumble. Set aside.
Sauté onion in 1 TB bacon drippings until tender. Add brown sugar, pepper, and carrots; cook until thoroughly heated. Sprinkle with crumbled bacon. Serves 4.
10 oz frozen cubed butternut squash, thawed
2 tsp olive oil
1 tsp brown sugar
1/4 tsp salt
1/8 tsp pepper
4 large Portobello mushrooms, coarsely chopped
2 tsp balsamic vinegar
2 tsp olive oil
1/4 tsp salt
1/8 tsp pepper
56 oz canned whole tomatoes, undrained
2 tsp olive oil
2 cloves garlic, minced
1 tsp crushed red pepper flakes
1/2 cup fresh basil leaves, thinly sliced
1/4 tsp salt
1/8 tsp pepper
9 no-cook lasagna noodles
4 oz fresh baby spinach (about 5 cups)
3 cups ricotta cheese
1-1/2 cups shredded mozzarella cheese
Preheat oven to350 degrees. In a large bowl, combine butternut squash, olive oil, brown sugar, salt and pepper (the first 5 ingredients). Transfer to à foil-lined 15x10x1 baking pan.
In another bowl, combine mushroom ingredients (the next 5 ingredients): mushrooms, vinegar, oil, salt, pepper. Mix well and spread on a foil-lined baking pan. Roast both pans 14-16 minutes or until tender, stirring occasionally.
Meanwhile, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute. Stir in tomatoes, reserved juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.
Spread 1 cup sauce into a greased 13x9” baking dish. Layer with 3 noodles, 1 cup sauce, spinach and mushrooms. Mash roasted squash pan ingredients and add ricotta cheese. Add a layer of 3 noodles and spread the squash and cheese mixture. Top with 1 cup sauce. Add last layer of noodles and remaining sauce. Sprinkle with mozzarella cheese.
Bake covered, 30 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
4 cups broccoli florets ( substitute cauliflower or quartered Brussels sprouts)
5 oz matchstick carrots
1/4 cup sweet Thai chili sauce
1 TB soy sauce
Cook broccoli in a large pot of salted boiling water 4 minutes. Add carrots and cook 2 minutes, until vegetables are tender. Drain well. Toss with chili sauce and soy sauce.
2 cups all-purpose flour
1 TB baking powder
3/4 tsp salt
1/2 tsp baking soda
5 TB chilled vegetable shortening
1 cup buttermilk (1 TB vinegar an enough milk to make 1cup total - let sit 5 minutes)
Preheat oven to 425 F. In a large bowl, sift together the dry ingredients. Use a pastry blender the cut in the shortening until course crumbs form. Add the buttermilk, tossing with a fork until à dough forms.
Turn out onto a lightly floured surface and gather into a disk. Knead lightly à few times just until smooth. At this stage, the dough can be wrapped, refrigerated and stored up to 2 hours.
Pat the dough to 3/4” thick. Shape into a rectangle and cut into 12 biscuits (this eliminates over working the scraps into more biscuits). Place on an untreated baking sheet. Bake until golden, 12 to 15 minutes. Serve hot.
2 cups all-purpose flour
1 teaspoon salt
1-1/4 teaspoons instant yeast
1 cup warm water
1/4 cup olive oil
1 teaspoon oregano
2 teaspoons dried basil
1 teaspoon flaky sea salt
In a medium bowl, whisk together the flour, salt, and yeast. Add the warm water, and stir to form a soft and sticky dough. Cover the bowl with plastic wrap and refrigerate for at least 8-24 hours.
Gently shape into a ball. Pour 1 tablespoon of olive oil into the bottom of an 8” cake pan and spread oil to cover the surfaces. Place all of dough into center of pan and cover tightly with plastic wrap. Let sit at room temperature at least 2 hours until dough has expanded to fill pan.
Preheat oven to 450 and remove plastic from pan. Drizzle rest of olive oil over the dough and press fingers into dough to make dimples all over dough. Sprinkle with seasonings and salt. Bake 22-25 minutes until golden brown and crisp.
1 cup warm water
1 Tablespoon active dry yeast (bread machine yeast)
2 Tablespoons butter, softened
1 egg
3-1/4 cups bread flour (or all-purpose flour)
1/4 cup sugar
1 teaspoon salt
Add all ingredients in order listed into the bread machine and select dough setting.
Meanwhile make for topping:
4 Tablespoons butter, melted
Garlic salt
Italian seasoning
Once the bread has completed the dough cycle, roll dough out on a lightly floured surface to approximately à 12” x 16” rectangle. Fold the longest side to the longest side to make a 6” x 16” rectangle. Use a pizza cutter to 16 (1”) bread sticks and place approximately 1-2” apart onto top 2 greased cookie sheets. Cover with a clean towel and allow to rise an additional 30 minutes. Bake at 350 for16-18 minutes or until golden brown. Remove from oven and brush with melted butter and sprinkle with the desired amount of garlic and Italian seasonings.
8 oz block feta cheese
1/3 garlic bulb
1 medium onion
1 red bell pepper
16 oz fresh tomatoes
3 cups vegetable or chicken broth
Preheat oven to 350 degrees and place the following on parchment paper in a rimmed pan:
Feta block cut into 4 blocks, garlic (peeled), onion (chopped), tomatoes (quartered or halved), and bell pepper (strips). Roast 45-60 minutes and cool 30-45 minutes.
Put roasted item and broth in a large pot or blender to blend ingredients with an immersion blender or regular blender in batches.
Makes 2 deep dish pies.
Ingredients:
2 deep dish pie crusts
9 eggs
1 bag frozen spinach, thawed and drained
8 oz mushrooms
Garlic
Salt
Pepper
4 cups shredded mozzarella cheese
1/2 cup milk or heavy cream or half & half
Bake empty pie shells at 350 for 15-17 minutes.
Meanwhile, cook mushrooms with salt and pepper and garlic. In a large bowl, beat eggs and mix with milk. Add spinach, mushroom mixture, and 3 cups of cheese. Pour mixture into the 2 baked shells and top each with 1/2 cup of cheese. Bake at 350 for about 45 minutes.
Freezes well.
1 cup rum
2 cups pineapple juice
1 cup orange juice
1/2 cup lime juice
1/4 cup grenadine
1 cup ice
Stir to blend, let rest in the refrigerator for flavor to ripen. Add 1-1/2 cups lemon lime soda and serve.
Make your usual pancakes from scratch or package mix and elevate them with this special topping.
3 TB salted butter
1/2 cup brown sugar, firmly packed
4 teaspoons rum* (or 1 tsp rum extract)
1/2 teaspoon cinnamon
1-1/2 teaspoon vanilla extract
3 medium bananas - unripe is best to hold its shape
Melt the butter in a saucepan and add the sugar, rum*, and the cinnamon. Cook 1-2 minutes then stir in the vanilla and rum extract here if using extract instead of rum. Add banana slices and cook 1-2 minutes and coat the bananas. Serve on top of your pancakes. No need to add maple syrup! Makes enough for one batch of pancakes.
