Almond-topped Pear Pie

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 3 tablespoons cornstarch
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/2 cup dark corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon rind, grated
• 4 medium pears, pared and thinly sliced
• 1 unbaked 9-inch pie shell
• 1 cup unbleached flour
• 1/2 cup brown sugar, firmly packed
• 1/4 teaspoon ground ginger
• 1/2 cup butter
• 1/2 cup almonds, coarsely chopped

Recipe

• 1 combine the cornstarch, ginger and salt in a large bowl.
• 2 add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth.
• 3 add the pears and toss until well coated with the corn syrup mixture. arrange the mixture into the unbaked pie shell.
• 4 prepare the almond topping: combine the flour, brown sugar, and ginger in a bowl. cut in the butter, using a pastry blender, until crumbly. stir in the almonds. sprinkle over the pears.
• 5 bake in a preheated oven at 400 degrees fahrenheit for 15 minutes, then reduce the heat to 350 degrees and bake an additional 60 minutes or until the topping and crust are golden brown. (ovens vary greatly, so use your best judgement on total baking time.).
• 6 cool on a wire rack.

Buffalo Chicken Deviled Eggs (aka Buffalo Horns)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/4 cup chopped cooked chicken (store cooked rotisserie chicken for me)
• buffalo wing sauce to cover chicken, plus 5 teaspoons
• 6 hard-boiled eggs, peeled cut in half and yolks mashed in a bowl
• 1/4 cup softened butter
• 1/4 teaspoon tabasco sauce
• 1 teaspoon chopped celery, plus extra to garnish

Recipe

• 1 cover chicken with enough buffalo sauce; let sit at least 5 minutes.
• 2 combine yolk and butter.
• 3 stir in celery and tabasco.
• 4 add chicken and 5 teaspoons of buffalo sauce.
• 5 place mixture in zip lock bag with the corner cut off (big enough to squeeze out mixture).
• 6 fill egg whites with mixture and garnish with celery.
• 7 enjoy right away or let it sit at room temperature for 15-20 minutes for flavors to develop.

Almond Tea Bread With Blueberries Or Cherries

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 (8 ounce) can almond paste
• 1/4 cup butter or 1/4 cup margarine, softened
• 1 cup sugar
• 3 eggs
• 1 1/2 cups fresh blueberries, chopped or 1 1/2 cups pitted chopped cherries
• 3 cups all-purpose flour, divided
• 1 1/3 tablespoons baking powder (1 tablesoon plus 1 teaspoon)
• 1/2 teaspoon salt
• 3/4 cup milk

Recipe

• 1 preheat oven to 350 degrees. grease and flour a 9x5x3-inch loaf pan; reserve.
• 2 combine allmond paste and butter in a large mxing bowl; beat until well blended.
• 3 gradually add sugar, beating until light and fluffy.
• 4 add eggs, one at a time, beating well after each addition.
• 5 combine blueberries (or cherries) and 1 tablespoon of the flour, tossing gently. reserve.
• 6 combine remaining flour with baking powder and salt. add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.
• 7 spoon 1/3 of batter into prepared loaf pan. sprinkle with half of dedged fruit. repeat the layers once; spoon remaining batter on top and smooth with a spatula.
• 8 bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. cool in pan 10 minutes. remove bread from pan and cool completely on a wire rack.

Barbeque Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 garlic cloves, minced
• 2 teaspoons butter
• 1 cup ketchup
• 1/4 cup packed brown sugar
• 1/4 cup chili sauce
• 2 tablespoons worcestershire sauce
• 1/2-3/4 tablespoon celery seed
• 1 tablespoon prepared mustard
• 1/2 teaspoon salt
• 2 dashes hot pepper sauce
• 8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)

Recipe

• 1 in a saucepan, saute the garlic in butter until tender.
• 2 add the next 8 ingredients.
• 3 bring to a boil, stirring constantly.
• 4 remove from the heat and set aside.
• 5 grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
• 6 baste with sauce.
• 7 grill 15 minutes longer or until juices run clear.
• 8 continue basting and turning during the last 15 minutes of cooking.
• 9 serve with any extra sauce you set aside for dipping.
• 10 (the sauce is just that delicious!).

Cannelloni

Total Time: 2 hrs 5 mins Preparation Time: 1 hr 30 mins Cook Time: 35 mins

Ingredients

• meat, sauce ingredients
• 15 -18 cannelloni tubes
• 125 g mozzarella cheese, grated
• 3 tablespoons parmesan cheese, grated
• 1 tablespoon oil
• 500 g beef, ground
• 2 tablespoons oil
• 1 large onion
• 1 garlic clove
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 teaspoons tomato paste
• 250 g frozen spinach
• 1 egg
• 1/4 cup cream
• salt and pepper
• bechamel sauce, ingredients
• 1 onion, sliced
• 4 peppercorns
• 1 cup milk
• 15 g butter
• 1 tablespoon flour
• 1/2 cup cream
• salt and pepper
• tomato sauce, ingredients
• 1 tablespoon oil
• 1 onion, diced
• 1 garlic clove
• 1 (400 g) can tomatoes
• 2 tablespoons tomato paste
• salt and pepper

Recipe

• 1 for the filling:.
• 2 heat oil in a medium saucepan, add the onion and crushed garlic, cook until tender.
• 3 add meat and cook stirring until browned.
• 4 add oregano, basil, tomato sauce and cook uncovered for 10 to 15 minutes, stirring.
• 5 add thawed and chopped spinach, which you have squeezed the liquid out of then add to meat mixture, stir well.
• 6 combine lightly eaten egg and cream, pour into meat mixture and season.
• 7 tomato sauce.
• 8 heat oil in the pan, add the onion and garlic, cook until tender.
• 9 blend the tomatoes, with the juice, until puree, then add the tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered.
• 10 béchamel sauce.
• 11 place onion and pepper corns in the milk, bring slowly to the boil, removed from heat and stand for 5 minutes.
• 12 melt butter in a saucepan, add the flour first made into a thin paste to the saucepan.
• 13 strain the milk and add to the saucepan stirring until it thickens, then add the cream and season to taste.
• 14 to assemble. when cool.
• 15 stuff the cooled meat mixture into the tubes - using either a small spoon, or clean hands. i find it easy using disposable gloves. to fill them.
• 16 place 3 tablespoons of the tomato sauce over the base of a large shallow dish.
• 17 arrange filled cannelloni side by side over the sauce.
• 18 spoon béchamel sauce over the the cannelloni and spoon over the rest of the tomato sauce.
• 19 sprinkle the grates cheeses over the top.
• 20 bake uncovered in a moderate oven for 30-35 minutes.
• 21 serve with salads, crusty bread and a nice glass of red wine.
• 22 nb.if in a hurry instead of making the béchamel sauce. grab a large bottle of bechamel sauce - works well and so much easier.

Buffalo Fries

Total Time: 23 mins Preparation Time: 3 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 15 ounces ore ida country style frozen french fries (or your favorite frozen french fries)
• 1/2 cup hot sauce (i use lousiana brand hot sauce)
• 1/4 cup butter
• 1 tablespoon vinegar
• 3 ounces blue cheese
• 1/2 cup ranch dressing (for dipping)

Recipe

• 1 bake french fries according to package directions.
• 2 in a small saucepan combine hot sauce, vinegar and butter on med. heat until butter is melted and well combined.
• 3 when fries are done, transfer to platter and drizzle with hot sauce.
• 4 crumble blue cheese all over fries and pop back in the oven for a second so the cheese can melt just slightly and stick to the fries.
• 5 serve with ranch dressing for dipping if desired.

Brie With Roasted Pear And Thyme

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 (6 inch) brie round
• 2 almost ripe pears
• 2 teaspoons finely chopped fresh thyme

Recipe

• 1 cut off top rind of brie and discard. set brie aside. preheat oven to 425°f
• 2 peel and core pears, then slice 1/4 inch thick.
• 3 lay on a generously buttered baking sheet in a single layer.
• 4 roast in oven for 15 minutes.
• 5 turn slices and continue roasting 10 to 15 minutes or until edges are caramelized and brown.
• 6 arrange pear slices overlapping in a circle overtop brie.
• 7 refrigerate, uncovered, for up to half a day.
• 8 when ready to serve, heat in a preheated 350°f oven 10 to 12 minutes or until softened.
• 9 sprinkle with thyme and serve with slices of fresh baguette or water crackers.

Brined Roast Turkey With Pan Gravy

Total Time: 4 hrs 15 mins Preparation Time: 1 hr Cook Time: 3 hrs 15 mins

Ingredients

• Servings: 8
• 1 gallon water
• 1/2 ounce ground cloves
• 1/2 ounce ground ginger
• 4 ounces cracked black peppercorns
• 12 bay leaves
• 1 lb kosher salt
• 24 ounces honey
• 24 ounces maple syrup
• 1 (10 lb) fresh whole turkey, giblets and neck removed and reserved for stock
• 1/2 cup butter, at room temperature
• 2 teaspoons garlic, chopped
• 1 teaspoon fresh rosemary leaf, chopped
• 2 teaspoons fresh sage leaves, chopped
• 2 apples, quartered and cored
• 1 onion, peeled and quartered
• 2 rosemary sprigs
• 3 sage sprigs
• olive oil, for drizzling
• 1 cup carrot, cubed
• 1 cup celery, cubed
• 1 cup onion, cubed
• 1/2 cup wine
• 1/2 cup madeira wine
• 1 sprig thyme
• 2 sprigs parsley
• 2 ounces butter, mixed with
• 2 ounces flour, until it forms a soft dough (beurre manie)
• salt and pepper
• turkey giblets, and neck, from 1 turkey
• 2 tablespoons olive oil
• 1/2 cup port wine
• 1 cup onion, roughly chopped
• 1/2 cup celery, roughly chopped
• 2 sprigs rosemary
• 5 peppercorns
• water, to cover

Recipe

• 1 brine:.
• 2 in a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
• 3 lower to a simmer and stir in the honey and maple syrup until well blended.
• 4 turn off heat and allow to cool to room temperature.
• 5 rinse the turkey inside and out with cold tap water.
• 6 reserve the neck and specialty meats for pan gravy.
• 7 set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
• 8 place a weight on top of the turkey to make sure it is always covered with brine.**.
• 9 marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
• 10 turkey:.
• 11 preheat oven to 325 degrees f.
• 12 in a shallow roasting pan, place the carrots, celery and onions.
• 13 remove turkey from brine.
• 14 mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. rub the compound butter underneath the skin.
• 15 insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
• 16 place the turkey over the vegetables, breast-side up, in the roasting pan.
• 17 tuck the wings back and under the turkey. using kitchen twine, tie the legs together. this will make a compact shape and will create a great presentation.
• 18 drizzle the turkey with olive oil and rub it into the skin.
• 19 roast the turkey to at least 165 degrees f in the breast, about 2 ½ hours. if the skin gets too dark during roasting, tent with foil.
• 20 transfer turkey to a platter and allow to rest. meanwhile, prepare the pan gravy.
• 21 gravy:.
• 22 tilt the pan and skim as much fat as possible off the juice with a spoon.
• 23 set the pan on 2 burners set on medium heat.
• 24 deglaze roasting pan with wine and madeira.
• 25 scrape the bottom of the pan to loosen any brown bits. reduce until only a quarter remains.
• 26 add the turkey stock, thyme and parsley.
• 27 bring to a boil and strain into a saucepan. bring back to a boil, skim and lower to a simmer.
• 28 whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
• 29 season, to taste, with salt and pepper.
• 30 turkey stock:.
• 31 heat a saucepan over high heat. when the pan is hot, add the olive oil and heat.
• 32 add the neck and giblets and cook until browned all over, about 7 minutes.
• 33 remove the pan from the heat and deglaze with the port.
• 34 return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
• 35 add the carrots, onions, celery, rosemary and peppercorn.
• 36 cover with cold water by 4-inches. bring to boil. reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
• 37 skim any scum that rises to the surface of the stock and discard.
• 38 strain the stock. use immediately, or cool and refrigerate for up to 4 days.
• 39 * i use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
• 40 **i use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. after thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.

Brined Turkey Breast With Maple Glaze

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 (6 -8 lb) turkey breast
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 2 cups hot water
• 2 cups apple juice
• 4 cups ice
• 1/4 cup maple syrup
• 1/4 cup butter, melted

Recipe

• 1 stir the kosher salt and brown sugar into hot water until dissolved.
• 2 mix in apple juice and ice.
• 3 place the turkey breast in a 2 gallon resalable plastic bag; pour the brine over, seal and place in refrigerator for about 2 hours.
• 4 preheat oven to 375 degrees and roast the turkey breast side up on a rack over a shallow roasting pan.
• 5 after the first hour begin basting the breast with the maple-butter glaze.
• 6 baste every 15 minutes until the temperature of the breast reaches 165 degrees.
• 7 remove from the oven, tent with foil and allow to rest for 15 to 20 minutes before slicing.

Brioche

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• 3 cups bread flour
• 1 teaspoon salt
• 5 tablespoons honey
• 1/4 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup milk
• 2 1/2 teaspoons active dry yeast
• 6 tablespoons unsalted butter

Recipe

• 1 place all ingredients in the bowl of a large stand mixer.
• 2 mix 1 minute on low speed with the paddle attachment and then scrape down the bowl.
• 3 change to the dough hook attachment and mix 5 minutes on medium speed.
• 4 roll dough on a floured work surface and round into a smooth ball.
• 5 place dough in a large buttered bowl; cover and let rise for 4 hours in a warm place (or until doubled).
• 6 roll dough on a floured work surface. shape to fit a greased loaf pan; cover and let rise again for 1 1/2 hours or until dough reaches the top of the pan.
• 7 bake in a preheated 375 degree oven for 45 minutes or until golden brown.

Blue Ribbon Almond Bear Claws

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• Servings: 18
• 1 1/2 cups butter, cold, cut into 1/2-inch pieces (3 sticks)
• 5 cups all-purpose flour, divided
• 1/4 ounce fleischmann's active dry yeast (1 pkg.)
• 1 1/4 cups half-and-half cream
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 egg
• 1 egg
• 3/4 cup powdered sugar
• 1/2 cup almond paste, cubed
• 1 tablespoon water
• 1 egg
• sugar, coarse granulated
• almonds, sliced

Recipe

• 1 in a bowl, toss butter with 3 cups flour until well coated; refrigerate. in a mixing bowl, combine fleischmann's yeast and remaining flour. in a saucepan, heat cream, sugar and salt to 120 to 130 degrees. add to yeast mixture with 1 egg; mix well. stir in butter mixture just until moistened.
• 2 turn onto a lightly floured surface; knead 10 times. roll into a 21x12-inch rectangle. starting at a short side, fold dough in thirds, forming a 12x7-inch rectangle. cover and chill for 1 hour.
• 3 for filling, in a mixing bowl, beat egg until foamy. gradually add powdered sugar and almond paste; beat until smooth. cut dough in half widthwise. roll each portion into a 12-inch square; cut each square into three 12x4-inch strips. spread about 2 tablespoons filling down center of each strip. fold long edges together; seal edges and ends. cut into three pieces.
• 4 place on greased baking sheets with folded edge facing away from you. with scissors, cut strips four times to within 1/2-inch of folded edge; separate slightly. repeat with remaining dough and filling. cover and let rise in a warm place until doubled, about 1 hour. lightly beat water and remaining egg; brush over dough. sprinkle with sugar and almonds. bake at 375 degrees for 15 minutes or until golden brown. remove from pans to wire racks to cool.

Buffalo Chicken Sliders

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 18 ounces boneless skinless chicken breasts, cooked and shredded
• 1 tablespoon butter
• 1 cup hot sauce, i recommend frank's hot sauce
• 1/2 cup blue cheese, crumbled, more as desired
• 1/2 cup creamy blue cheese dressing, i recommend the ultimate creamy blue cheese dressing & dip, alternately marie's chunky in the refrigerated section of the market
• 1/2 seedless cucumber, sliced thin for topping the chicken
• 2 celery ribs, sliced into several celery sticks for dipping in blue cheese dressing
• 3 green onions, & green sections sliced thin for garnish, if desired
• 8 mini slider buns, can use standard 4 size buns

Recipe

• 1 shred the precooked chicken.
• 2 over low heat, melt 1 tablespoon of butter in skillet and add the hot sauce.
• 3 add the shredded chicken, toss to coat. note: this will get juicier after it heats up in the skillet with the chicken.
• 4 cover & simmer on low for 30 minutes until bubbly & hot. stir occasionally and remove the lid if it gets too juicy and you would like a thicker sauce.
• 5 assemble the sandwich, up side down so you don't lose all your toppings!
• 6 to the bottom half of the bun: add cucumber slices and green onion. next add blue cheese crumbles and a dollop of blue cheese dressing. top with the saucy chicken and the top o' the bun!
• 7 serving suggestion: celery sticks with blue cheese dressing for dipping on the side. the ultimate creamy blue cheese dressing & dip.
• 8 enjoy!

Brie, Bacon And Cranberry Pastries

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 20
• 1 lb phyllo dough
• 3/4-1 cup butter, melted
• 1 (16 ounce) can whole berry cranberry sauce
• 10 ounces brie cheese, cut into 1/2 inch cubes
• 10 slices bacon, fried crisp,crumbled

Recipe

• 1 preheat oven to 350f.
• 2 cut phyllo dough in half lengthwise.
• 3 keep half covered with plastic wrap and damp kitchen towel while working.
• 4 place two sheets of phyllo dough on work surface and brush with butter.
• 5 fold in half lengthwise and brush with more butter.
• 6 place 1 1/2 tsps cranberry sauce, 8 cubes brie and nearly a tsp of crumbled bacon at the bottom of strip.
• 7 diagonally fold corner over filling, forming a triangle.
• 8 continue folding triangle shape up to the end.
• 9 brush with butter and place on a buttered jelly-roll pan.
• 10 repeat with remaining phyllo dough and filling.
• 11 bake 10-15 minutes or until golden brown.
• 12 cool 5 minutes brfore serving.

Baked Yogurt Chicken With Mushrooms And Dill

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 lbs chicken parts
• salt and pepper
• 6 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon paprika
• 2 cups plain yogurt
• 1/4 lb mushroom, cleaned, sliced
• 2 tablespoons lemon juice, fresh
• 2 tablespoons fresh dill, chopped (or parsley)

Recipe

• 1 season the chicken with salt and pepper.
• 2 melt 4 tablespoons of the butter in a large skillet and fry the chicken until golden brown.
• 3 remove to a buttered shallow baking dish.
• 4 sprinkle flour and paprika into the pan juices and cook; stirring for 1 minute.
• 5 stir in yogurt and mix well.
• 6 spoon over chicken.
• 7 saute mushrooms in remaining 2 tablespoons butter and lemon juice for 1 minute.
• 8 spoon this over the chicken and yogurt and add a sprinkling of dill (or parsley) to that.
• 9 bake, covered, in a preheated oven at 325 degrees for 1 hour or until chicken is tender.

Brioche Loaf ( Breadmaker 1 1/2 Lb. Loaf)

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 16
• 3 large eggs
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/3 cup milk (70⺠to 80âºf)
• 3 tablespoons water (70⺠to 80âºf)
• 3/4 teaspoon salt
• 3 cups bread flour
• 2 tablespoons sugar
• 1 1/2 teaspoons bread machine yeast

Recipe

• 1 measure all ingredients into bread machine pan in the order suggested by manufacturer.
• 2 process on sweet or basic/ bread cycle; use light or medium/normal crust color setting.
• 3 remove bread from pan; cool on wire rack.

Brined And Roasted Whole Turkey

Total Time: 9 hrs Preparation Time: 5 hrs Cook Time: 4 hrs

Ingredients

• Servings: 12
• 2 cups kosher salt
• 2 cups sugar
• 2 -3 gallons of cool water
• 12 -15 lbs fresh whole bone-in skin-on turkey, rinsed and patted dry
• 8 tablespoons unsalted butter, divided (5 tb softened; 3 tb melted)
• 1/2 teaspoon ground black pepper
• 1 cup wine or 1 cup chicken broth or 1 cup water

Recipe

• 1 to brine: combine kosher salt and sugar in cool water in a large, clean stockpot until completely dissolved.
• 2 place the whole turkey in the brine until completely submerged.
• 3 cover and refrigerate for 4 to 5 hours.
• 4 remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
• 5 to roast: mix the softened butter with the pepper.
• 6 place turkey on rack in roasting pan.
• 7 rub the seasoned butter under the skin.
• 8 brush the skin with the melted butter.
• 9 pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning.
• 10 roast turkey at 450° f.
• 11 ,for 25 minutes, baste and then rotate the roasting pan.
• 12 continue roasting until the skin turns golden brown, an additional 25 minutes; baste again.
• 13 reduce oven temperature to 325° f; continue to roast, basting and rotating the pan once about halfway through cooking, until the*internal temperature reaches 170° f.
• 14 ,for turkey breast meat and 180° f.
• 15 ,for turkey thigh meat.
• 16 remove the turkey from the oven.
• 17 let stand 20 minutes before carving.
• 18 tips:*internal temperature guidelines courtesy of usda food safety facts.
• 19 do not brine turkey if it includes?
• 20 basting?
• 21 liquids that contain salt.
• 22 if pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
• 23 if you purchase a turkey with a pop-up timer, leave it in place and ignore it.
• 24 if removed, the timer will leave a gaping hole for juices to escape.
• 25 serves: 10 to 12.
• 26 preparation time: 5 hours.
• 27 recipe by morton salt.

'better Than Sex' Cheese Ball

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 15
• 1 (8 ounce) package cream cheese (low fat or fat free can also be used)
• 1/2 cup butter
• 1/2 cup chopped green olives (spanish)
• 1/2 cup chopped green onion
• 1/2 cup chopped walnuts

Recipe

• 1 soften (do not melt) the cream cheese and butter, then mix together in a bowl.
• 2 mix in green onion and olives.
• 3 form into a ball with your hands and roll the ball in the chopped walnuts.
• 4 chill for 2 to 3 hours or overnight.
• 5 serve with crackers or celery.

Buffalo Chicken Cups

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 2 -3 boneless skinless chicken breasts (or rotisserie chicken, much easier)
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 24 wonton wrappers (or tortilla chip, scoops much easier)
• 1 tablespoon butter, melted
• 1/2 cup cayenne hot sauce (i recommend frank's red hot )
• 1/2 cup blue cheese, crumbles
• 3 scallions, sliced thinly

Recipe

• 1 preheat oven to 350f degrees.
• 2 brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder.
• 3 place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear. remove chicken and let cool, then shred.
• 4 or just shred some rotisserie chicken.
• 5 meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups. (be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!).
• 6 bake for 5 minutes or until very lightly browned. keep wontons in baking cups.
• 7 or just use tortilla scoops.
• 8 in a medium-sized bowl, stir together the melted butter and hot sauce.
• 9 add the chicken and stir until well coated.
• 10 fill each cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese.
• 11 return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty.
• 12 remove and top with sliced scallions.
• 13 serve warm.

Brined One-hour Brisket (pressure Cooker)

Total Time: 11 hrs Preparation Time: 9 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 cups water
• 3/4 cup light brown sugar, lightly packed
• 1/2 cup kosher salt
• 1 tablespoon brown mustard seeds
• 2 bay leaves
• 4 cups ice water
• 2 lbs beef brisket, trimmed of fat
• 1 tablespoon butter
• 1 large sweet onions or 1 large onion, halved and thinly sliced
• 2 star anise pods
• 1/2 cup tomato paste

Recipe

• 1 combine all brine ingredients except ice water in a medium saucepan and bring to a simmer over medium high heat, stirring occasionally until salt and sugar are dissolved. remove from heat, add ice water, and let cool.
• 2 place the brisket in a large bowl or an pour the cooled brine over it. cover and refrigerate 9 hours or overnight. i like to put a heavy small plate on top of the meat to keep it submerged.
• 3 the next day, discard the brine and dry the brisket well. brown the meat well on both sides in a small amount of butter in the pressure cooker pan. remove meat and set aside.
• 4 melt the remaining butter in the pressure cooker pan. add the onions and star anise and cook, stirring frequently, until onions have started to caramelize, about 8 to 10 minutes. add the tomato paste and cook, stirring, until well incorporated in the onion mixture, then add the stock and browned brisket.
• 5 place the lid on the pressure cooker, lock it, and bring up to full pressure. reduce the heat to low and cook one hour. remove from heat, release pressure, and set aside to rest for 20 minutes.
• 6 after resting, remove brisket and slice thinly. keep warm.
• 7 puree cooking liquid and onions using an immersion blender or food processor. place puree back in pressure cooker pan and reduce by half on a gentle simmer, about 15 minutes. thicken reduced jus for gravy using flour or other thickener, if desired.

Cantaloupe Cobbler

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 medium cantaloupe, peeled and cubed
• 1 cup sugar
• 1 cup milk
• 1 cup self rising flour or 1 cup bisquick
• 1 egg
• 1 cup melted butter

Recipe

• 1 place melon in a casserole dish.
• 2 combine all the other ingredients,mix well.
• 3 pour over melon.
• 4 bake 350 for 45 minutes to 1 hour.

Buffalo Chicken Calzones

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

Ingredients

• 1 (8 ounce) can pizza sauce
• 2 teaspoons hot pepper sauce, divided
• 1/2 cup hot pepper sauce, divided
• 1 1/4 lbs boneless skinless chicken breasts, cubed
• 3 celery ribs, chopped
• 3 tablespoons butter
• 1 dash cajun seasoning
• 2 (13 7/8 ounce) tubes refrigerated pizza crusts
• 1 1/2 cups shredded monterey jack cheese
• 1 cup crumbled blue cheese
• cornmeal, for coating baking pan

Recipe

• 1 in a small bowl, combine pizza sauce, and 2 teaspoons hot pepper sauce, and set aside.
• 2 in a large skillet, cook chicken and celery over medium heat in butter for 3-5 minutes, or until chicken is no longer pink.
• 3 drain if necessary.
• 4 stir in cajun seasoning and remaining hot pepper sauce, cover and simmer 10-15 minutes, or until heated through.
• 5 unroll pizza dough, and divide each portion in half.
• 6 on a floured surface, roll each dough into an 8 inch circle.
• 7 spread pizza sauce mixture over half of each circle to within 1 inch of edges.
• 8 top with chicken mixture, and cheeses.
• 9 fold dough over filling, and pinch edges to seal.
• 10 sprinkle greased baking sheets with cornmeal.
• 11 place calzones over cornmeal.
• 12 bake at 400 degrees for 10-12 minutes, or until golden brown.

Chayote And Onions

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

Ingredients

• Servings: 4
• 2 chayotes
• 2 medium onions
• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon lite olive oil
• 1/2 teaspoon oregano (dried)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 pare and seed the chayote.
• 2 cut lengthwise into 1/2-inch thick slices.
• 3 cut onions lengthwise into halves.
• 4 cut halves lengthwise into 1/4-inch slices and separate into slivers. heat butter and oil in a skillet over medium heat until foam subsides.
• 5 add onions and oregano; sauté over medium-low heat until onions are golden (8-l0 minutes). add chayote; sauté 3 minutes. cover and cook until chayote is crisp tender (approx. 8 minutes).
• 6 add salt and pepper.

Buffalo Chicken Strips

Total Time: 1 hr 6 mins Preparation Time: 36 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 3 tablespoons tomato ketchup (use heinz brand)
• 1 -2 tablespoon hot sauce
• 1 1/2 cups all-purpose flour (spooned and leveled)
• coarse salt, as required
• fresh ground black pepper, as required
• 2 large eggs
• 1 1/2 lbs chicken breasts, cut into 16 equal sized strips
• 4 cups oil

Recipe

• 1 melt butter on medium flame in a pan.
• 2 stir in ketchup and hot sauce.
• 3 remove from heat.
• 4 cover and keep aside.
• 5 in a medium bowl, whisk together flour, 1 1/2 tsps. salt and 3/4 teaspoons black pepper powder.
• 6 sprinkle 1/2 cup of the flour mixture evenly on a rimmed baking sheet and keep aside.
• 7 whisk together 2 eggs and 2 tsps. water in a shallow dish.
• 8 then dredge chicken in the flour mixture in small batches, shaking off the excess of the mixture.
• 9 dip the chicken in egg mixture to coat. shake off excess.
• 10 dredge the chicken in flour again.
• 11 place chicken on a sheet sprinkled with flour.
• 12 in a 5 quart saucepan, heat oil to 350f on a deep-fry thermometer(to check if oil is ready, drop a pinch of flour in it; if it sizzles means the oil is ready).
• 13 add half the quantity of chicken.
• 14 cook for 6 minutes or until golden brown.
• 15 transfer onto clean kitchen paper towels to drain off excess oil.
• 16 likewise, cook the remaining chicken also at 350f in oil and drain on clean kitchen paper napkins.
• 17 toss chicken strips with the reserved sauce and serve at once.
• 18 enjoy!

Barefoot Contessa's Butternut Squash Risotto

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 butternut squash (2 pounds)
• 2 tablespoons olive oil
• kosher salt & freshly ground black pepper
• 6 cups chicken stock, preferably homemade
• 6 tablespoons unsalted butter
• 2 ounces pancetta, diced
• 1/2 cup minced shallot (2 large)
• 1 1/2 cups arborio rice (10 ounces)
• 1/2 cup dry wine
• 1 teaspoon saffron thread
• 1 cup freshly grated parmesan cheese

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
• 3 you should have about 6 cups.
• 4 place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• 5 roast for 25 to 30 minutes, tossing once, until very tender.
• 6 set aside.
• 7 meanwhile, heat the chicken stock in a small covered saucepan.
• 8 leave it on low heat to simmer.
• 9 in a heavy-bottomed pot or dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
• 10 add the rice and stir to coat the grains with butter.
• 11 add the wine and cook for 2 minutes.
• 12 add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
• 13 stir, and simmer until the stock is absorbed, 5 to 10 minutes.
• 14 continue to add the stock, 2 ladles at a time, stirring every few minutes.
• 15 each time, cook until the mixture seems a little dry, then add more stock.
• 16 continue until the rice is cooked through, but still al dente, about 30 minutes total.
• 17 off the heat, add the roasted squash cubes and parmesan.
• 18 mix well and serve.

Cannoli

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 24
• 4 cups sifted all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3 tablespoons butter, softened
• 2 egg yolks
• 3/4 cup wine
• shortening, for frying
• 4 cups whole milk ricotta cheese
• 1 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1/3 cup finely chopped maraschino cherry
• 1/4 cup semisweet mini chocolate chips
• 1 cup heavy whipping cream, optional

Recipe

• 1 to make shells, mix flour, sugar and salt in a bowl.
• 2 cut in butter.
• 3 add egg yolks; stir with a fork.
• 4 stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
• 5 form a ball with the dough and let stand for 30 minutes.
• 6 roll dough almost paper thin, on a well-floured surface.
• 7 using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
• 8 using a paring knife, make sure circles are cut all the way through.
• 9 roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
• 10 fry one or two at a time in hot melted shortening (about 360°f) for approximately 1 minute, turning to brown all sides.
• 11 remove from hot grease and drain on paper towels, seam side down.
• 12 let cool a minute or two before trying to remove metal tube.
• 13 to remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
• 14 leave cannoil shells on paper towel, seam side down to cool completely.
• 15 ~note~shells can be stored in airtight containers and made several days prior to filling.
• 16 for filling, drain ricotta cheese over cheesecloth if ricotta is watery.
• 17 combine ricotta cheese, powdered sugar, and vanilla extract until combined.
• 18 squeeze maraschino cherries with paper towels to remove all liquid.
• 19 (if you don't squeeze them good, you will have a pink water filling!).
• 20 stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
• 21 for a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
• 22 chill filling for about 30 minutes before piping into cooled cannoli shells.
• 23 you may garnish the cannoli by sprinkling powdered sugar on top.
• 24 whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
• 25 keep refrigerated until time of serving.

Blue Ribbon Lemon Bars

Total Time: 1 hr 55 mins Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 14
• 4 large eggs
• 2 1/4 cups flour, divided
• 12 tablespoons lemon juice
• 1 tablespoon lemon rind, grated
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar, divided
• 1 cup melted unsalted butter

Recipe

• 1 preheat oven to 350°.
• 2 make crust first.
• 3 in a large bowl, add in your 2 cups flour, 1/2 cup powdered sugar, melted butter, mix with a pastry blender until crumbly.
• 4 press mixture into a greased 9 x 13 pan, poke crust with fork all over so crust doesn't bubble up.
• 5 bake 10-15 minutes or until golden. be sure to make sure crust doesn't turn brown.
• 6 take crust out and let rest 10 minutes.
• 7 leave oven on. while crust is resting make filling.
• 8 in a large mixing bowl beat on low eggs, 1/4 cup flour, lemon juice, lemon rind, baking powder, salt, sugar and vanilla.
• 9 pour filling mixture over crust and bake 60 minutes. when done take out of oven and sprinkle 1/2 cup of powdered sugar over while warm.
• 10 chill bars at least 1 1/2 hours before eating.

Brie Fresh Herb And Tomato Omelette

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 eggs
• 3 teaspoons water
• salt and pepper
• 1 tablespoon butter
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/2 medium onion, coarsely chopped
• brie cheese

Recipe

• 1 beat eggs, 2 teaspoons water, salt and pepper until frothy and light.
• 2 follow general directions for cooking an omelette.
• 3 lay out the herbs, tomato and cheese in that order over half of the omelette.
• 4 fold over omelette, add 1 teaspoon water to the pan to quicken melting process of cheese, cover and cook until just done.

Brined And Grilled Corn On The Cob

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 gallon cold water
• 1/2 cup kosher salt
• 1/2 cup sugar
• 12 ears corn, shucked
• 12 tablespoons butter

Recipe

• 1 combine first three ingredients in large container, stirring until salt and sugar are dissolved.
• 2 add corn and soak for 30 minutes to 8 hours.
• 3 remove corn from brine and grill for 8-10 minutes, turning every two minutes.
• 4 serve with butter.

Blue Iceberg Wedges - Ww 3

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 3/4 cup fat-free mayonnaise
• 1/4 cup low-fat buttermilk
• 1 tablespoon fresh lemon juice
• 4 ounces blue cheese, crumbled
• 1 head iceberg lettuce
• 2 slices reduced-fat bacon, cooked crisp (such as gwaltney)
• 1 1/2 cups roma tomatoes, chopped (es)

Recipe

• 1 combine first 3 ingredients in a small bowl; stir in blue cheese.
• 2 remove outer leaves from lettuce and discard. rinse under cold running water; drain well. remove core. slice lettuce into 6 wedges and place wedges on individual serving plates. top each wedge evenly with 1⁄4 cup dressing, 1 teaspoon bacon, and 1⁄4 cup tomato. yield: 6 servings (serving size: 1 wedge).

Better Than Sex Strawberries

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 1 (12 ounce) box vanilla wafers, crushed
• 1/2 cup butter or 1/2 cup margarine
• 1 box (16 oz.) powdered sugar (or less)
• 2 eggs, beaten
• 1 pint whipping cream
• 1 quart strawberry
• chopped walnuts

Recipe

• 1 crush vanilla wafers into fine crumbs and line a square 8" x8" pan.
• 2 mix butter or margarine and sugar; add beaten eggs.
• 3 spread the mixture over the wafer crumbs.
• 4 crush strawberries and spread over sugar, egg, and butter mixture.
• 5 cover strawberries with whipped cream.
• 6 sprinkle with chopped nuts.
• 7 chill 24 hours.

Buffalo Chicken Wraps

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup buttermilk
• 4 boneless skinless chicken breast halves
• 1 cup vegetable oil
• 1/2 cup hot sauce (we use franks)
• 1/4 cup butter, melted
• 4 tortillas (10-inch , flour or spinach)
• 1 cup shredded lettuce
• 1 cup shredded cheddar cheese
• 2/3 cup tomato, chopped
• 1/2 cup bleu cheese salad dressing

Recipe

• 1 in a shallow bowl, combine the flour, salt and pepper.
• 2 place buttermilk in another in another shallow bowl.
• 3 dip chicken in buttermilk, then roll in flour mixture.
• 4 in a large skillet, cook chicken in oil for 8-10 minutes or until juiced run clear. drain on paper towels; cut into strips.
• 5 in a bowl, combine hot sauce and butter.
• 6 dip chicken strips into mixture , coating both sides.
• 7 place chicken in the center of each tortilla . layer with lettuce, cheese and tomatoes; drizzle with salad dressing.
• 8 bring up sides of tortillas; secure with toothpick if desired.
• 9 eat and enjoy!

Almond Tart

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 6 ounces frozen puff pastry
• 1/2 cup butter, slightly softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup self-raising flour
• 1/2 teaspoon almond extract
• 1/4 cup milk
• 1/2 cup plum jam
• 2 ounces almond paste, grated (leave uncovered in the refrigerator a couple of hours for easier grating)

Recipe

• 1 take 2/3s of the puff pastry and roll out thinly to line a buttered 10 inch quiche dish or tart pan, allowing a 1 inch overhang all around.
• 2 roll out the remainder of the pastry slightly thicker and cut into strips that are ½ inch wide and set aside.
• 3 cream the butter with the sugar.
• 4 add 1 egg and beat well.
• 5 add 1 tblsp of the flour.
• 6 add second egg and beat well.
• 7 mix the almond extract with the milk and add it to the batter along with remaining flour.
• 8 preheat oven to 400 degrees f.
• 9 spread jam on the pastry in dish to within 1 inch of the rim.
• 10 sprinkle the grated almond paste on top.
• 11 cover with the batter using a spatula, being very careful not to disturb filling make a lattice with the pastry strips over the top and crimp the edges, turning in the overhang of pastry to form a rim.
• 12 crimp.
• 13 bake in preheated oven for 20 minutes.
• 14 reduce oven temperature to 350f and bake 15 minutes longer.

Brioche Au Fromage

Total Time: 3 hrs 15 mins Preparation Time: 2 hrs 30 mins Cook Time: 45 mins

Ingredients

• 1/4 ounce dry yeast
• 1 cup water
• 3 1/2 cups bread flour
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 6 ounces butter
• 4 eggs, room temperature
• 2/3 lb diced swiss cheese or 2/3 lb gruyere cheese
• 1 tablespoon milk (for the egg wash, to make use milk and one egg)
• 1 egg

Recipe

• 1 place the water and yeast in the bowl of a large mixer, mix it around a bit, then add the sugar and salt and about half the flour.
• 2 beat at medium speed for 2 minutes.
• 3 break the butter into small pieces and add it to the mixture. beat one minute.
• 4 add the eggs one at a time and the rest of the flour. beat thoroughly after each addition.
• 5 beat at medium speed for 10 minutes. you may have to scrape the dough down off the sides of the bowl from time to time.
• 6 stir the cheese into the dough and blend thoroughly.
• 7 cover the bowl with plastic wrap and let the dough rise at room temperature until it has doubled, 2 to 3 hours.
• 8 do not stir down the dough. place it in the refrigerator for at least 5 hours or overnight. this dough must be chilled before it can be worked.
• 9 take the dough out of the refrigerator and divide it into two pieces, each about 24 ounces / 680 grams. place one on the counter and the other back in the bowl in the refrigerator.
• 10 divide the dough on the counter into three pieces, about 8 ounces / 225 grams each.
• 11 carefully roll the three pieces out to form long strands, 14-16 inches long. be patient, as the dough will spring back a bit after each roll.
• 12 when you have the three pieces rolled out, braid them into a loaf, being sure to seal the end pieces tightly.
• 13 place the finished braided dough on parchment paper or a greased baking sheet and repeat the process with the second dough.
• 14 brush both loaves with the egg-milk glaze.
• 15 let the two doughs rise uncovered until doubled, 1-2 hours.
• 16 heat oven to 400f / 205°c this is a little high for an enriched bread, so watch it carefully during the last 10 minutes.
• 17 when ready to bake, give the loaves another brushing with the glaze.
• 18 bake for 20 minutes, then turn the loaves around so both sides will bake evenly.
• 19 bake until the loaves are done, then carefully remove them from the oven. these loaves will be fragile until they cool.

Cantaloupe Butter

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

Ingredients

• 6 lbs soft ripe cantaloupes
• 1 1/2 cups sugar
• 1 lemon, juice of
• 1/4 teaspoon ground nutmeg

Recipe

• 1 remove the seeds of the cantaloupes and scoop out the edible portion of the pulp.
• 2 dice the fruit coarsely and simmer, uncovered, in a preserving kettle until tender; or puree the pulp in a blender.
• 3 measure the pulp; there should be 4 cups.
• 4 return pulp to the preserving kettle and add the sugar, lemon juice, and nutmeg.
• 5 cook the mixture uncovered over medium heat, stirring constantly, until the butter is thick enough to spread, about 1 1/2 hours.
• 6 ladle into hot, sterilized jars and seal immediately.

Baked Tuna Steaks With Cracker Stuffing.

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 cup raw carrot, chopped
• 1 cup celery, chopped
• 1/2 cup onion, chopped
• 10 club crackers, crushed
• 1/4 cup butter (melted)
• 2 teaspoons lemon juice
• 1/4 teaspoon garlic powder
• 1 lb tuna steak
• salt and pepper

Recipe

• 1 combine vegetables, crushed crackers, melted butter, lemon juice and seasonings to make stuffing.
• 2 place tuna steaks in lightly greased pan. sprinkle with salt and pepper. mound stuffing over each steak.
• 3 bake 400 degrees for 25 minutes.

Brioche Bread(bread Machine)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1/3 cup milk
• 2 large eggs
• 1 egg yolk
• 2 cups bread flour
• 2 tablespoons sugar
• 2 teaspoons gluten
• 3/4 teaspoon salt
• 1 1/4 teaspoons fast rising yeast (or 1 3/4 t. bread machine yeast)
• 7 tablespoons unsalted butter, cut into pieces (room temperature)

Recipe

• 1 place all the ingredients, except the butter, in the pan according to the order in the manufacturer's instructions.
• 2 set crust on medium and program for the basic cycle; press start; the dough will be soft and sticky.
• 3 about 10 minutes into knead 2 (set a kitchen timer), open the lid while the machine is running.
• 4 add a piece or two of the butter, allowing it to be incorporated before adding more pieces.
• 5 it will take a full minute or two to add all the butter; close the lid.
• 6 when the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• 7 let cool to room temperature before slicing.

Baked Turkey Breast Chinoise

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 turkey breast, 4-6 pounds
• 1 -2 tablespoon butter, melted
• 3 garlic cloves, crushed
• 1 teaspoon salt
• 1/2 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup soy sauce
• 1 tablespoon molasses
• 1 inch piece fresh gingerroot, peeled and sliced (may use 1 1/2 inch piece if you like ginger)

Recipe

• 1 rinse the turkey breast with cold water; pat dry. combine the butter, garlic, and salt; stir well. brush the butter mixture over the turkey breast and set aside.
• 2 combine the lemon juice and the remaining ingredients in the container of an electric blender or food processor to make the marinade, and process until smooth.
• 3 place the turkey breast in a large zip-top heavy-duty plastic bag. pour the marinade mixture over the turkey. seal the bag securely and place the turkey in a large bowl; marinate in the refrigerator for 8 hours, turning occasionally.
• 4 remove the turkey from the marinade, reserving the marinade. place the marinade in a small saucepan. bring to a boil; reduce heat, and simmer 5 minutes. split the marinade in half. use half to baste the turkey and half to serve with the turkey. keep the halves separate so you don't serve contaminated sauce.
• 5 place the turkey, breast side up, on a rack in a shallow roasting pan. insert a meat thermometer, making sure it does not touch bone. bake at 350 degrees for 2 hours or until the meat thermometer registers 170 degrees. baste the turkey occasionally with half the marinade.
• 6 let the turkey rest for at least 15 minutes before carving.

Almond-lemon Torte

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 cup blanched whole almond
• 3/4 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1 cup cold butter, cut into bits
• 3/4 cup sweetened condensed milk
• 2 large egg yolks
• 1/3 cup fresh lemon juice, plus
• 1 tablespoon fresh lemon juice
• 1 teaspoon freshly grated lemon, zest of
• 3/4 cup slivered almonds, toasted lightly and cooled
• 1 cup powdered sugar, plus
• 2 tablespoons powdered sugar
• 1 1/2 tablespoons fresh lemon juice
• 1/4 cup slivered almonds, toasted lightly and cooled,for garnish

Recipe

• 1 make torte rounds: in a processor, grind almonds fine with icing sugar.
• 2 add flour and blend.
• 3 add butter and blend until the mixture resembles coarse meal.
• 4 knead dough lightly with heel of hand so butter is evenly distributed.
• 5 form into ball and dust with flour.
• 6 wrap in plastic and chill overnight.
• 7 divide into 4 pieces and, on 2 baking sheets, press each piece into an 8 inch round.
• 8 bake rounds in the middle of a preheated 375f oven, 1 sheet at a time, for 10-12 minutes, or until golden.
• 9 let cool.
• 10 make filling: whisk together condensed milk and yolk.
• 11 add lemon juice and zest and whisk until thickened.
• 12 stir in almonds.
• 13 on a serving dish, arrange 1 torte round, spread with 1/3 of filling and repeat.
• 14 make glaze: whisk together powdered sugar, lemon juice and 1 ½ tblsps hot water, until mixture is shiny and smooth.
• 15 pour over torte immediately, letting excess drip down side.
• 16 arrange almonds decoratively and let stand atleast 30 minutes, until glaze sets.

Buffalo Chicken Strips With Blue Cheese Salad

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 tablespoon vinegar
• 3 tablespoons ketchup
• 2 tablespoons hot sauce
• 1/4 teaspoon cayenne pepper (optional, for those that like it hot)
• 1/8 teaspoon garlic salt
• 1/2 teaspoon worcestershire sauce
• 1 1/2 cups spooned and leveled all-purpose flour
• 2 large eggs
• 1 1/2 lbs skinless chicken breasts, cut into 16 equal-size strips
• 4 cups vegetable oil
• 3 tablespoons reduced-fat sour cream
• 2 teaspoons light mayonnaise
• 2 teaspoons water
• 2 teaspoons fresh lemon juice
• 3 drops hot sauce
• coarse salt
• 1/4 cup crumbled blue cheese
• 1 romaine lettuce, cored and chopped
• 4 medium carrots, quartered lengthwise and cut into 1-inch pieces
• 2 medium celery, quartered lengthwise and cut into 1-inch pieces

Recipe

• 1 in a small saucepan, melt butter over medium heat. stir in ketchup,hot sauce, cayenne poepper, garlic salt and worcestershire sauce. remove from heat; cover and reserve sauce.
• 2 in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. in a shallow bowl, whisk together eggs and 2 teaspoons water.
• 3 in small batches, dredge chicken in flour mixture, shaking off excess. dip chicken in egg mixture to coat, shaking off excess. dredge chicken in flour again. place on floured sheet.
• 4 in a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
• 5 add half the chicken; cook until golden brown, 3 to 6 minutes. transfer to a paper-towel-lined plate. return oil to 350 degrees. repeat with remaining chicken. toss chicken strips with reserved sauce (reheated if necessary) to coat.
• 6 serve with blue cheese salad; in a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. fold in blue cheese.
• 7 add romaine lettuce, carrots, and celery; toss to combine. serve immediately.

Brined Lamb Roast With Roasted Peaches

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 5 lbs center cut bone-in lamb roast (about)
• 1 gallon water
• 1 cup kosher salt
• 1 cup brown sugar
• 1 tablespoon whole black peppercorn
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 5 cloves garlic, crushed
• 1 teaspoon allspice berry
• 2 -4 bay leaves
• salt & freshly ground black pepper
• olive oil
• 2 -4 sprigs fresh rosemary
• 4 large carrots, peeled
• 1 head garlic, top cut off
• 1 onion, halved
• 4 shallots, halved
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon whoile mustard seeds (optional)
• 2 tablespoons fresh rosemary
• 1 dozen peaches, pitted and halved or 2 (28 ounce) cans peaches, drained (1 cup of syrup reserved)
• olive oil
• 2 cups apple juice
• 1 -3 tablespoon butter

Recipe

• 1 place brine ingredients, water through bay leaves, in a large plastic juice container.
• 2 i like to mix the brine ahead of time in a giant plastic container to be sure the sugar and salt dissolve.
• 3 i usually do this the night before, and refrigerate.
• 4 line a large stockpot or roasting pan with a plastic garbage bag, large enough to fit the roast and the liquid.
• 5 place lamb roast in bag, and pour brine mixture over the meat.
• 6 tie the bag tightly at the top, so that the entire roast is submerged in the liquid.
• 7 refrigerate for 6 hours (i flipped it once after 3 hours) remove lamb from the brine, and pat dry with paper towels.
• 8 preheat oven to 400 degrees.
• 9 note about the roast: i find better results if the fat layer is left on.
• 10 please do not over trim this part, or roast will become too dry.
• 11 season entire roast generously with salt and pepper.
• 12 lay the fresh rosemary sprigs over top, and tie the roast with butcher’s twine, securing the meat a bit more snugly to the bone, which will help it hold it’s shape and cook evenly.
• 13 coat roasting pan with olive oil and set over two burners over high heat, until oil is almost smoking.
• 14 sear the lamb, fat side down until it has a nice caramelized color.
• 15 repeat this for all sides of the roast.
• 16 this should be about 10-15 minutes.
• 17 add the halved carrots, onion, garlic, shallots and a few more sprigs of rosemary to the pan.
• 18 place roast in oven, and cook until a meat thermometer inserted into the thickest part registers 150 degrees (about 1 1/2-1 hour 45 minutes) for the peaches: if fresh peaches are available, wisk together balsamic vinegar, honey, mustard seeds (if using), rosemary, and ¼ cup olive oil.
• 19 if fresh peaches are not available, used the canned, omit the honey in the marinade.
• 20 you may use a bit of the reserved peach juice to taste instead place peaches in roasting pan, and pour marinade over them.
• 21 give them a toss with your hands and place cut side down.
• 22 roast in oven for about 15 minutes, or until the fresh peaches are soft.
• 23 when lamb is finished, remove it to a cutting board, and let rest while you make the sauce.
• 24 remove aromatics and vegetable from the roasting pan, and set it back up on the stove on medium heat.
• 25 deglaze the pan with the apple juice, and scrape up the browned pieces stuck to the bottom.
• 26 let this simmer and reduce by about a third.
• 27 add salt and pepper to taste, and wisk in butter.
• 28 remove twine from the roast, carve slices, and serve with sauce and roasted peaches.

Baked Vidalia Onions

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 vidalia onions
• 6 tablespoons butter
• salt and pepper
• worcestershire sauce

Recipe

• 1 get the biggest vidalias you can find. peel and cut a thin slice off the top and bottom of the onion so that it sits flat in a casserole dish. take out a little of the core and cut a bit x in the top of the onion. place each onion on a large square of aluminum foil.
• 2 top with pat of butter, salt, pepper and worcestershire sauce, to taste. place in dish and bake at 400 degrees for 45 minutes to an hour, or until tender (check on these; you don't want it overcooked and too soft).
• 3 variation: prepare onions as above, but instead of worcestershire sauce, pour on about 2 tablespoons of kahlua before baking. it makes them nice and sweet. you can also put these on a gas grill or nestle them right down into the charcoal (use heavy-duty aluminum foil).

Buffalo Chicken Pie

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 (8 ounce) can crescent rolls
• 1 (8 ounce) can tomato sauce
• 3 slices swiss cheese
• 2 small chicken breasts
• 1 teaspoon cilantro
• 3 tablespoons tabasco sauce
• 2 tablespoons worcestershire sauce
• 2 tablespoons butter
• 1 teaspoon cajun seasoning or 1 teaspoon grill seasoning

Recipe

• 1 boil and shred the chicken.
• 2 in a saucepan melt butter, tabasco, and worcestershire.
• 3 add the tomato sauce, cajun seasoning, and chicken.
• 4 in a pie pan, place half of the crescent rolls on the bottom making a crust. (separate the triangles and point the small sides down like you're putting a pizza back together).
• 5 fill the crust with the chicken, sprinkle with cilantro, and place swiss cheese on top.
• 6 take the other half of the crescent rolls and cover the pie.
• 7 bake at 350°f for 30 minutes.

Barbecued Turkey Drumsticks

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 turkey drumsticks (about 1 lb. each)
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup water
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup catsup
• 1/3 cup firmly packed brown sugar
• 1 teaspoon dry mustard
• 1/4 teaspoon nutmeg

Recipe

• 1 arrange drumsticks in a casserole dish; salt, pepper and add 1/2 cup water.
• 2 cover tightly and bake at 350°f for 2- 2 1/2 hours.
• 3 heat oven to 425°f.
• 4 melt butter in baking pan; turn drumsticks in butter and bake, uncovered for 15 minutes.
• 5 reduce heat to 350°f; mix catsup, brown sugar, dry mustard and nutmeg; pour over drumsticks.
• 6 bake uncovered 15 minutes more.

Cantaloupe Jam

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 3 cups firm ripe cantaloupe, seeded, peeled, crushed, lightly drained (about 2 large)
• 1/2 cup strained fresh lemon juice
• 5 3/4 cups sugar
• 1/2 teaspoon unsalted butter
• 2 (3 ounce) packages liquid pectin

Recipe

• 1 in an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
• 2 over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
• 3 increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
• 4 stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
• 5 boil, stirring constantly, for 1 minute.
• 6 remove pan from the heat; skim off any foam.
• 7 to prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
• 8 gently stir the jam every minute or so to distribute the fruit.
• 9 ladle the hot jam into hot jars, leaving 1/4-inch headspace.
• 10 wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
• 11 process half-pint jars in a 200°f water bath for 10 minutes; pint jars for 15 minutes.

Brined Roast Pheasant Outdoor Wisconsin Style

Total Time: 25 hrs 30 mins Preparation Time: 24 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 2
• 8 cups water
• 1/2 cup kosher salt
• 1 cup brown sugar
• 1/4 cup real maple syrup
• 1 onion, chopped
• 3 cloves garlic, smashed (the recipe says "several" garlic cloves; i tend to use about 3)
• 1 pinch ground cloves
• 1/2 lemon, juice of (i do use it) (optional)
• 1 dash cayenne pepper (optional)
• 1 (2 lb) whole pheasants
• 2 tablespoons butter

Recipe

• 1 heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.
• 2 add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).
• 3 add pheasant, cover and refrigerate overnight.
• 4 the next day, preheat oven to 350 degrees f.
• 5 place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
• 6 rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.
• 7 baste frequently!
• 8 and if you like, to keep the breast meat moist, you can cover it with bacon strips as well.

Buffalo Chicken Quesadillas

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 2 cups finely diced cooked chicken
• 1/3 cup hot pepper sauce (like franks)
• 2 tablespoons melted butter
• 2 cups shredded monterey jack cheese
• 8 8-inch flour tortillas

Recipe

• 1 mix hot pepper sauce with melted butter and toss with chicken.
• 2 layer chicken mixture and cheese on 4 tortillas, dividing evenly.
• 3 cover with a top tortilla.
• 4 in a grill pan or non stick skillet, cook each one for 3 to 5 minutes until toasted and cheese melts.
• 5 cut into quarters to serve.
• 6 serve with blue cheese dressing, if desired.

Brioche (no-knead)

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 1 1/2 cups lukewarm water
• 1 1/2 tablespoons granulated yeast (2 packets)
• 1 1/2 tablespoons kosher salt or 1 tablespoon table salt
• 8 large eggs, beaten
• 1/2 cup honey (this is my all time favorite!)
• 1 1/2 cups unsalted butter, melted
• 7 1/2 cups unbleached all-purpose flour
• 1 egg (for egg wash day of baking)

Recipe

• 1 in a large lidded (not air tight food container), mix together the yeast, salt; add the eggs, honey, melted butter, and water.
• 2 using a large spoon (or your hands) mix until all the flour is incorporarted.
• 3 note: the dough will be loose but will firm up when it's chilled; you may see lumps in the dough, but they will disappear in the finished product.
• 4 cover (not airtight), and allow to rest at room temperature until dough rises and collapses, or flattens on the top, approximately 2 hours.
• 5 refrigerate in the lidded container; may be used as soon as it's chilled.
• 6 use over the next 5 days,.
• 7 dough may be frozen in 1 pound portions in an airtight container for up to 4 weeks. (when using frozen dough, thaw in the refrigerator for 24 hours before using; do not thaw at room temperature).
• 8 baking brioche:.
• 9 grease a 9 x 4 x3 inch non-stick loaf pan.
• 10 dust the surface of the dough with flour and cut off a 1 pound (grape-fruit) size piece.
• 11 dust the dough with more flour and shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
• 12 elongate into an oval and place in the prepared pan.
• 13 cover and allow the dough to rest for 1 hour and 20 minutes.
• 14 twenty minutes before baking time, preheat the oven to 350 degrees f.
• 15 in a small bowl lightly beat an egg and, using a pastry brush, brush the top crust with the egg wash.
• 16 place the bread near the center of the oven and bake for 35 - 40 minutes.or until golden brown.
• 17 note: due to the fat in the dough, brioche will not form a hard, crackling crust.
• 18 allow to cool before slicing.

Brined, Herb Grilled Turkey

Total Time: 27 hrs Preparation Time: 24 hrs Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 1/2 cups salt
• 1 1/2 cups brown sugar
• 4 oranges, quartered
• 4 lemons, quartered
• 9 sprigs fresh thyme
• 6 sprigs fresh rosemary
• 3 gallons cold water
• 1 (18 -24 lb) whole turkey
• 2 large oranges, cut into 1/8ths
• 6 tablespoons unsalted butter, at room temperature
• salt and pepper
• 2 large yellow onions, cut into 1/8ths
• 2 stalks celery, cut into 1-inch pieces
• 2 large carrots, cut into 1-inch pieces
• 4 bay leaves
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 1/2 bunch fresh sage
• 6 sprigs fresh parsley
• 2 cups turkey stock, for basting

Recipe

• 1 to make the brining solution, dissolve the salt and sugar in 3 gallons of cold water in a large clean, heavy-duty, food grade plastic storage bag. add the oranges, lemons, thyme, and rosemary.
• 2 rinse the turkey inside and out under cold running water. soak the turkey in the brine, covered and refrigerated for up to 24 hours.
• 3 remove the turkey from the brine and rinse well under cold running water. pat dry with paper towels inside and out.
• 4 place turkey, breast side up, in a large, foil roasting pan with a rack. rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin.
• 5 season lightly inside and out with salt and pepper.
• 6 stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley.
• 7 loosely tie the drumsticks together with kitchen string. grill the turkey, uncovered, breast side down for 1 hour.
• 8 remove from the grill turn, and baste with 1/2 cup stock. cover with foil and continue grilling with the breast side up until a meat thermometer registers 165 degrees f when inserted into the largest section of thigh about 3 to 3 1/2 hours total cooking time. baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• 9 remove from the grill and place on a platter. tent with aluminum foil and let rest for 20 minutes before carving.

Baked Tuna With Biscuits

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 tablespoons butter (the stick kind, not tub) or 3 tablespoons margarine (the stick kind, not tub)
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1 pinch pepper
• 2 (6 ounce) envelopes tuna
• 1 medium onion, chopped and softened by lightly sauteing
• 1/2 cup shredded cheddar cheese
• 1 (11 ounce) can refrigerated buttermilk biscuits (10 biscuits or tube)

Recipe

• 1 make traditional sauce: melt butter in saucepan over low/medium to medium heat. add flour and stir for a minute or two until mixture bubbles. gradually add milk, stirring constantly. continue to stir as the sauce heats up, thickens and reaches a slow boil. remove from heat, season with salt and pepper.
• 2 combine sauce, tuna and onion and spoon into a lightly greased two-quart casserole or baking dish. top with shredded cheese. arrange biscuits on top and bake at 350 degrees for 40 minutes.
• 3 *for two people, the recipe can be halved; use a small can of refrigerated biscuits (5-6 biscuits.) *original recipe called for chopped green pepper, which would have been greeted at my house with the enthusiasm level generally reserved for brussels sprouts or black plague. add it if you did a better job raising your children than i did. and cut down on the onion and finely chop it to conceal it from the suspicious eyes of finicky children (or their father.).

Cantaloupe Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cantaloupe
• 1/2 cup sugar
• 8 tablespoons flour
• 1/4 teaspoon salt
• 3 egg yolks (save whites)
• 2 tablespoons water
• 1 tablespoon butter
• 1 baked pie shell
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Recipe

• 1 peel and cube cantaloupe cook in water drain and mash.
• 2 combine all dry.
• 3 add to hot pulp on stove top stir until thick.
• 4 beat egg yolks and water.
• 5 add a little cantaloup mixture to yolks blend well.
• 6 add the rest of the mixture.
• 7 keep cooking stirring until thick and creamy add butter pour into cooled pie shell.
• 8 make meringue by beating 3 egg whites 1/4t.
• 9 cream of tartar and 6t.
• 10 sugar to stiff peaks spoon ontop pie bake 400 until top is browned.

Bright Carrots

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 lbs carrots
• 2 tablespoons unsalted butter, melted
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 2 tablespoons sugar
• 1 teaspoon freshly grated gingerroot
• 3/4 teaspoon salt
• 1 teaspoon ground cumin

Recipe

• 1 preheat oven to 500 degrees, and put rack near bottom of oven.
• 2 cut carrots into 1/2-inch slices.
• 3 toss carrots and melted butter in a 12-by-2-inch roasting pan. arrange the slices in the pan so they touch as little as possible. roast 15 minutes.
• 4 for the glaze: in a small bowl, combine juices, sugar, ginger, salt and cumin.
• 5 remove carrots from oven, pour the glaze over, and turn the slices over in the liquid. roast 10 more minutes. carrots should be easy to pierce with a sharp knife but still firm.

Blueberry Streusel Muffins-weight Watcher's 3 Points

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

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup sugar
• 1/2 cup splenda no calorie artificial sweetener
• 3/4 cup light sour cream
• 1 teaspoon vanilla extract
• 1/4 cup skim milk
• 2 cups blueberries
• 1 tablespoon smart balance 67% buttery spread margarine

Recipe

• 1 preheat oven to 375. place muffin liners in muffin tins. (15)
• 2 combine 2 c flour, baking soda, baking powder and salt; set aside.
• 3 mix sugar and splenda; set aside.
• 4 using an electric mixer, beat egg with 3/4 c sugar/splenda mix until light and fluffy. add sour cream and beat until thoroughly combined; blend in vanilla.
• 5 add half of flour mixture and half of milk to sugar mixture; beat until just combined. add remaining flour mixture and milk; beat until smooth, do not over-beat.
• 6 fold in blueberries and fill each muffin liner; set asided.
• 7 to make streusel topping, combine remaining sugar/splenda mix and 1/4 c flour. melt smart balance and add. mix with a fork. divide crumb mixture over muffins and press into top of muffin batter if necessary.
• 8 bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely .
• 9 you can use any combination of berries in this recipe. frozen berries are fine to use as long as you make sure they are thawed before baking.

Almond-lemon Tart With Mixed Fresh Berries

Total Time: 2 hrs 35 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 1 cup chilled unsalted butter, cut into 1/2-inch pieces
• 1 cup almonds, toasted
• 1/2 cup almond paste
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup whipping cream
• 1/4 cup fresh lemon juice
• 4 teaspoons grated lemon peel
• 1 1/2 pints raspberries
• 1 pint blueberries
• whipped cream

Recipe

• 1 crust:.
• 2 blend flour, powdered sugar, almond extract and salt in processor. add butter and process until moist clumps form. gather dough together. press dough into 11-inch diameter tart pan with removable bottom. freeze crust until firm, about 20 minutes.
• 3 preheat oven to 425°f line crust with foil; fill with dried beans or pie weights. bake crust until sides are set and beginning to color, about 15 minutes. remove foil and beans. bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. cool crust completely. reduce oven temperature to 350°f.
• 4 filling:.
• 5 blend almonds, almond paste and sugar in processor until nuts are finely ground. add eggs, cream, lemon juice and lemon peel and process until blended. pour into prepared crust.
• 6 bake tart until filling is set and golden, about 40 minutes. cool tart in pan on rack. (can be prepared 1 day ahead. cover and refrigerate. let stand at room temperature 30 minutes before serving.).
• 7 push bottom of pan up, releasing tart. place tart on platter. arrange berries decoratively atop tart. cut into wedges. serve with whipped cream.