rapid mix sweet dough

Ingredients

• Servings: 2
• 2 cups all-purpose flour, divided
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1/2 cup margarine, softened
• 1 1/2 cups warm water (110 degrees f)
• 2 eggs (room temperature)
• 1 cup all-purpose flour
• 2 cups all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• in a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. cut in margarine with a fork until mixture resembles coarse cornmeal. add warm water to flour mixture. beat with an electric mixer at medium speed for 2 minutes. add eggs and 1 more cup of flour; beat until thick. stir in the remaining flour 1/2 cup at a time until the dough comes together. turn dough out a lightly floured surface and knead until smooth and elastic, about 8 minutes. cover dough with a damp towel and let rest for 20 minutes.
• punch down dough and form into desired shape. cover and refrigerate dough for up to 48 hours. let dough come to room temperature before baking in a 375 degree oven.

parrothead salad

Ingredients

• Servings: 6
• 1 head leaf lettuce - rinsed, dried, and torn into bite-size pieces
• 1/2 pound fresh strawberries, sliced
• 1/2 pound fresh blueberries
• 1 mango, peeled, seeded, and cut into strips
• 1 cup cherry tomatoes, halved
• 1/2 cup raisins
• 1/4 cup toasted slivered almonds
• 1/4 cup chopped red onion
• 4 slices bacon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds, and onions together in a salad bowl. cover, and refrigerate at least 30 minutes to allow the flavors to mingle. do not refrigerate more than 4 hours.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble and sprinkle over the salad to serve.

sopapillas

Ingredients

• Servings: 32
• 8 cups shortening for frying
• 4 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 2 tablespoons shortening
• 1 cup water
• 2 teaspoons ground cinnamon
• 1/2 cup white sugar

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat 8 cups shortening in a deep-fryer to 375 degrees f (190 degrees c).
• in a large bowl, sift together flour, baking powder and salt. cut in 2 tablespoons shortening until mixture resembles coarse crumbs. gradually stir in water just until dough pulls together. divide dough into 4 pieces and form each piece into a ball. roll the balls into 8 inch diameter circles. cut each one into 8 wedges. in a large bowl, mix together the cinnamon and sugar. set aside.
• fry the wedges until they puff up and turn light brown. drain briefly, roll in the cinnamon sugar and serve hot.

Tropical Strawberry

Ingredients

• Servings: 4
• 1 1/2 cups frozen strawberries
• 1 cup frozen pineapple chunks
• 1/2 cup milk
• 1 1/2 cups yogurt
• 2 tablespoons white sugar
• 1 cup crushed ice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth.

Strawberry Napoleons

Ingredients

• Servings: 8
• 1 (3.5 ounce) package instant vanilla pudding and pie filling
• 1 cup cold 2% milk
• 1 1/2 cups non-dairy whipped topping, thawed
• 1/2 (17.25 ounce) package frozen puff pastry, thawed
• 1 pint fresh strawberries, thinly sliced
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). combine pudding mix and cold milk; fold in whipped topping. refrigerate until ready to use.
• unfold pastry on a cool, lightly floured surface. cut into 3 strips along fold marks, then cut each strip into four equal pieces. place 2 inches apart on a baking sheet.
• bake for 15 minutes in the preheated oven, or until golden brown. remove from baking sheet, and cool.
• split pastries into 2 layers, setting the 8 best looking tops aside. spread 8 bottom layers with dollops of the pudding mixture. top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (a small amount of the pudding mix on top of the berries will help keep the layers together.) spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). sprinkle with confectioner's sugar.

deluxe blackberry pie

Ingredients

• Servings: 1
• 4 cups fresh blackberries
• 1 1/4 cups white sugar
• 4 tablespoons cornstarch
• 2 tablespoons blackberry
• 1 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 1 recipe pastry for a 9 inch double crust pie
• 1 tablespoon white sugar

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• puree two cups of the blackberries in a blender until liquid. strain out the seeds, and pour into a saucepan. whisk in 1 1/4 cups sugar. cook over a medium heat until boiling, stirring constantly and scraping bottom. keep at a boil for 5 minutes, and then remove from heat.
• mix cornstarch and in a cup. when well mixed, whisk into pan; stir until mixture returns to a boil. remove from heat. stir in the nutmeg and cinnamon. check the consistency of the mixture; it should be like a thin pudding. if necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
• fill the pie shell with the remaining two cups of blackberries. pour the blackberry puree over the fresh berries, covering evenly. use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. dust with sugar on top.
• bake in a preheated 400 degrees f (205 degrees c) oven for 35 minutes, or until crust is browned.

Fried Bologna Casserole

Ingredients

• Servings: 1
• 8 slices bologna
• 3 tablespoons butter
• 1 onion, chopped
• 4 cups warm mashed potatoes
• 1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a 1 1/2 quart baking dish.
• heat a skillet over medium-high heat. fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. drain on a paper towel-lined plate. wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. cook and stir until the onion has softened and turned translucent, about 5 minutes. stir the onions into the warm mashed potatoes.
• spread half of the mashed potatoes into the prepared baking dish. layer with half of the fried bologna, and sprinkle with half of the cheese. repeat with the remaining ingredients.
• bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

Garlic Cucumber Dip

Ingredients

• Servings: 2
• 4 ounces cream cheese, softened
• 4 ounces sour cream
• 1/2 large cucumber, peeled and diced
• 1 clove garlic, minced
• 1/4 small onion, diced
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, stir together the cream cheese and sour cream. mix in the cucumber, garlic, onion, salt and pepper. refrigerate until ready to serve.

Cheesy Potato Kugel

Ingredients

• Servings: 1
• 3 pounds peeled and shredded potatoes
• 4 eggs
• salt and pepper to taste
• 5 tablespoons olive oil
• 1 onion, chopped
• 2 1/2 cups cheddar cheese, shredded

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• place potatoes in a colander and squeeze out moisture.
• in a large bowl combine eggs, salt, pepper, oil and onion. place potatoes and cheese in the bowl and mix well. pour mixture into the prepared loaf pan.
• bake at 350 degrees f (175 degrees c) for 1 hour. raise heat to 450 degrees f (230 degrees c) and bake for 5 to 10 minutes until browned, serve hot.

Coconut Bread Ii

Ingredients

• Servings: 1
• 2 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 2 teaspoons coconut extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup shredded coconut

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, beat together sugar and vegetable oil. beat in eggs and coconut extract. in a separate bowl, sift together flour, salt, baking powder and baking soda. stir flour mixture into egg mixture alternately with buttermilk and coconut.
• bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

scalloped potatoes

Ingredients

• Servings: 4
• 5 potatoes, peeled and sliced
• 1 (8 ounce) package cheddar cheese, cubed
• 1/2 cup butter
• 1 cup milk
• 2 teaspoons cooking
• 1 cup cornflakes cereal crumbs

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender, about 15 minutes. drain and place in a 2 quart casserole dish.
• in a microwave safe dish combine cheese, butter and milk. microwave until cheese and butter melt; stir in the . pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top.
• bake in preheated oven for 15 to 30 minutes, or until heated through.

Yogurt Whole Wheat Quick Bread

Ingredients

• Servings: 1
• 4 tablespoons butter, melted
• 6 tablespoons honey
• 1 cup plain yogurt
• 1 egg, room temperature
• 1/4 cup fresh lemon juice
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine melted butter and honey. whisk in yogurt, egg and lemon juice.
• in a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. fold this mixture into the yogurt mixture, stirring just enough to blend. pour batter into prepared loaf pan.
• bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.

creamy roasted parsnip soup

Ingredients

• Servings: 10
• 2 pounds parsnips, peeled and cut into 1/2 inch pieces
• 3 carrots, peeled and cut into 1/2-inch pieces
• 1 tablespoon olive oil
• sea salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 stalks celery, diced
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 4 cups chicken stock
• 1 cup whole milk
• 1/2 cup heavy cream

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• preheat an oven to 425 degrees f (220 degrees c).
• place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. toss to coat the vegetables with oil, then season to taste with salt and pepper. spread the vegetables evenly over a baking sheet.
• roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
• heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. stir in the onion and celery. cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
• season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. pour in the chicken stock, and bring to a boil over medium-high heat. reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
• pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
• stir in the milk and cream. return to a simmer over medium-low heat. season to taste with salt and pepper before serving.

Slow Cooked Baked Beans

Ingredients

• Servings: 8
• 2 cups kidney beans
• 5 cups water
• 1 onion, chopped
• 1 1/2 teaspoons salt
• 4 ounces cured lamb
• 1/4 cup molasses
• 4 tablespoons brown sugar
• 1 teaspoon dry mustard
• 1/4 cup ketchup

Recipe

Preparation Time: 15 mins Cook Time: 11 hrs 15 mins

Ready Time: 11 hrs 30 mins


• place beans, water, onion, salt, and lamb in a slow cooker. cover the pot and cook on low for 9 to 10 hours.
• drain beans, saving the liquid. add molasses, brown sugar, dry mustard, ketchup and 1 cup of the bean liquid. cover and cook on low for 1 hour.

irish cream sugar cookies

Ingredients

• Servings: 4
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 egg
• 1/2 cup irish cream liqueur
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder

Recipe

Preparation Time: 30 mins Cook Time: 6 mins Ready Time: 2 hrs 36 mins


• cream together butter and sugar until fluffy. beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. pour in irish cream, and beat until incorporated.
• sift together flour, salt, and baking powder. stir into butter mixture until evenly mixed. form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c). line two baking sheets with parchment paper.
• roll dough out to 1/4 inch thickness on a floured work surface. cut into shapes using cookie cutters and place prepared baking sheets.
• bake in preheated oven until golden brown around the edges, 6 to 8 minutes. cool on a wire rack until they reach room temperature.

Key Lime And Pretzel Pie

Ingredients

• Servings: 1
• 1/3 cup butter
• 3 tablespoons white sugar
• 1 1/4 cups crushed pretzels
• 1/4 cup key lime juice
• 1 (14 ounce) can sweetened condensed milk
• 1 cup frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Cook Time: 7 mins
• preheat oven to 350 degrees f (175 degrees c.) spray 9 inch pie plate with non-stick spray. in a saucepan, melt butter and stir in sugar. remove from stove. stir in crushed pretzels until mixed well. press into pie plate. bake for 7 to 9 minutes. cool before filling.
• in a medium bowl, combine key lime juice and sweetened condensed milk. mix well and pour into crust. chill in refrigerator overnight.
• when ready to serve. spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.

apple crumble tart

Ingredients

• Servings: 1
• 1/2 (17.5 ounce) package frozen puff pastry, thawed
• 1 tablespoon butter, melted
• 3 apple - peeled, cored, and chopped
• 3/8 cup all-purpose flour
• 3/8 cup chopped blanched almonds
• 1/2 cup white sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons butter, chilled
• 1/4 teaspoon vanilla extract
• 3 egg yolks
• 3 tablespoons white sugar
• 1/3 cup dry

Recipe

• in a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. add chilled butter and vanilla extract. cut together with a pastry blender until small crumbs form.
• unfold pastry and cut into a 10 inch circle. place on a large, ungreased baking sheet. brush with melted butter or margarine. arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
• bake at 350 degrees f (175 degrees c) for 30 minutes, or until golden brown.
• place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water. beat mixture constantly with a portable electric mixer. when foamy, add the ; continue to beat until the mixture begins to thicken. do not overcook, or the mixture will curdle. remove from heat. serve warm over the apple crumble.

ken's scallops

Ingredients

• Servings: 2
• 1 teaspoon extra virgin olive oil
• 1 clove garlic, minced
• 1 bunch fresh basil leaves, chopped
• 20 scallops, rinsed and patted dry
• salt
• freshly ground black pepper
• 1 wedge lemon

Recipe

Preparation Time: 15 mins Cook Time: 4 mins Ready Time: 19 mins


• heat oil in a skillet over medium-high heat. cook garlic and basil in oil for about 30 seconds, and then add scallops. season with salt and pepper, and squeeze lemon over the scallops. cook for about 2 minutes, stirring frequently.

Honey And Flaxseed Bread

Ingredients

• Servings: 1
• 1 1/8 cups water
• 1 1/2 tablespoons flaxseed oil
• 3 tablespoons honey
• 1/2 tablespoon liquid lecithin
• 3 cups whole wheat flour
• 1/2 cup flax seed
• 2 tablespoons bread flour
• 3 tablespoons whey powder
• 1 1/2 teaspoons sea salt
• 2 teaspoons active dry yeast

Recipe

• put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer.
• select wheat cycle, and start.

brie and mushroom phyllo puffs

Ingredients

• Servings: 25
• 1 cup butter, divided
• 8 crimini mushrooms, sliced
• 6 shiitake mushrooms, sliced
• 3 cloves garlic, chopped
• 1 (8 ounce) wedge brie cheese
• 1 (16 ounce) package frozen phyllo pastry, thawed

Recipe

Cook Time: 30 mins Ready Time: 2 hrs 30 mins


• melt 2 1/2 tablespoons of butter in a skillet over medium heat. saute crimini and shiitake mushrooms with garlic until tender. remove from heat, and set aside. melt remaining butter in a dish in the microwave.
• preheat the oven to 375 degrees f (190 degrees c).
• unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. i like to use kitchen shears for this. place two sheets of the phyllo a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.
• brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. top with a small amount of the mushroom mixture. fold phyllo dough over the filling to make a triangle. continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. seal the end closed with a little water or butter. place on an ungreased baking sheet, and repeat with remaining dough and filling.
• bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.