Hot Cranberry Bake

Hot Cranberry Bake

4 cups peeled Granny Smith apples (or other cooking apples)
2 cups fresh cranberries
1 1/2 teaspoons lemon juice
1 cup sugar
1 1/3 cups quick-cooking oats
1 cup chopped pecans
1/3 cup brown sugar
1/2 cup melted butter

Layer fruits in a lightly greased 2 quart baking dish. Sprinkle with lemon juice and sugar and set aside.
Mix oats and next 3 ingredients until dry ingredients are moistened and crumbly. Sprinkle over fruit.
Bake uncovered at 325 degrees for 1 hour. Serve warm with vanilla ice cream or sweetened whipped cream.

Serves 10 to 12

Maxine's Cookies

I got this recipe from my friend Beth.  Love at first bite!!!

Maxine's Cookies

1 cup sugar
1 cup brown sugar
1 cup vegetable oil
1 cup butter, softened
1 egg
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup Rice Krispies®
1 cup quick oats, not cooked
1/2 cup coconut

Preheat oven to 350 degrees. In a large bowl, mix sugars, oil, butter, egg, and vanilla until evenly blended. Stir in flour, salt and baking soda; mix well. Add Rice Krispies, oatmeal, and coconut; stir until well combined.

Drop by teaspoon onto ungreased cookie sheets. Bake approximately 11 to 12 minutes, or until the edges are golden.

Makes 4 to 5 dozen

Note: I made mine smaller and got 7 dozen

Old Fashioned Glazed Sugar Cookies

Old Fashioned Glazed Sugar Cookies

3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 cup butter, room temperature
1 large egg, slightly beaten
3 tablespoons cream
1 teaspoon vanilla

Glaze:
2 cups confectioner's sugar
1/3 cup milk
1/2 teaspoon almond extract

Sift dry ingredients, cut in butter and add other ingredients. Blend thoroughly; chill. Roll out on floured board or between wax paper. Cut out and put on ungreased cookie sheets. Bake 5 to 8 minutes at 400 degrees. Cool on wire racks.

Glaze: Whisk together the confectioner's sugar, milk and almond extract. Dip cooled cookies in the glaze and let drip over bowl. Place on wax paper to dry. You may tint the glaze as desired, and use a tiny paintbrush to decorate the cookies. While the glaze is still wet, you may also sprinkle with colored sugars and other cookie toppings.

Makes about 5 dozen

Rocky Road Fudge

Rocky Road Fudge

3 tablespoons cold unsalted butter
More butter for the thermometer and pan, softened
3 3/4 cups sugar
1 1/2 cups heavy cream
4 ounces unsweetened chocolate, coarsely chopped
3 tablespoons light corn syrup
1 teaspoon salt
2 teaspoons vanilla extract
2 cups miniature marshmallows
1 1/3 cups toasted pecan pieces

Lightly butter the face of a candy thermometer and set aside.

Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a wooden spoon or heat proof spatula until moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236 to 238 degrees F, 2 to 5 minutes. Take the pan off the heat and add the butter, but DO NOT stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don't disturb the pan in any way until the mixture has cooled to 110 degrees F, 1 to 1/1/2 hours.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Add the vanilla. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that beiefly expose the bottom of the pan as they pass through, 10 to 20 minutes. Stir in the marshmallows and pecans. Pour the fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but NOT the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it is made, but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 36 equal pieces.

The fudge will keep for a week to 10 days in an airtight container at room temperature.

Don't want to make rocky road? Leave out the marshmallows and pecans...make plain and simple fudge. Or add your own stir ins.

Peanut Sitting Pretties

Peanut Sitting Pretties

1/2 cup butter, softened
1/4 cup brown sugar
1 egg yolk
1 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1 egg white, slightly beaten
1 cup pecans, finely chopped
1/4 cup butter, softened
1 1/2 cups confectioner's sugarmilk
1/2 teaspoon vanilla
1/2 cup peanut M&M's

Cream 1/2 cup butter with brown sugar. Stir in egg yolk and teaspoon of vanilla. Stir together flour and salt and stir into butter mixture well; chill one hour. Make 1" balls, dip into egg white, then roll in chopped pecans. Place on cookie sheet, and bake at 350 degrees for 5 minutes. Remove from oven and press thumb quickly into each cookie to make an indentation, then bake 5 minutes longer. Cool completely on wire racks.

Mix together 1/4 cup butter with confectioner's sugar, vanilla, and enough milk to make a spreadable icing. This can be tinted if you'd like. Ice the center of each cookie, and press an M&M into each.

Makes 2 1/2 to 3 dozen

Meringue Kisses

Meringue Kisses

3 egg whites, room temp.
3/8 teaspoon cream of tartar
1 cup sugar
1 1/2 teaspoons vanilla
1 1/2 cups semisweet chocolate chips
1 1/2 cups chopped pecans, toasted

Beat egg whites and cream of tartar until frothy. Gradually add sugar and beat well until sugar dissolves and stiff peaks form. Add vanilla, then stir in chocolate chips and nuts. Drop by teaspoons onto foil covered cookie sheets. Put into a preheated 350 degree oven then TURN IT OFF and leave overnight. Store in an airtight container.

Jam Filled Cookies

Jam Filled Cookies

3/4 pound unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preservesconfectioners' sugar, for dusting

Preheat oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add to the butter mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4" thick and cut with 2-3/4" rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped (or round if that is all you have) cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.

Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on top.

Homemade Caramels

Homemade Caramels

1 cup butter
1 pound dark brown sugar
1 dash salt
1 cup light corn syrup
1 can Condensed milk, sweetened
1 1/2 teaspoons vanilla

Melt butter in a heavy 3 quart saucepan. Add sugar and salt; mix well. Add corn syrup; mix well. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until firm ball stage (243 degrees). (This takes a while.) Remove from heat; stir in vanilla. Pour into a well buttered 9 inch square pan. COOL COMPLETELY before cutting into small pieces. Wrap each piece in a small piece of wax paper.

Makes 2 1/2 pounds.

Note: The easiest way to cut these is to turn the candy onto a cool hard surface, and place buttered side down. Cut the whole square in half and set half aside on a plate while you work with the first half. Cut that half into 20 strips, then each strip into 10. Wrap those pieces, then do the other half of the candy.

Granny's Shortbread Cookies

Granny's Shortbread Cookies

1 pound unsalted butter, softened
1 cup sugar
4 1/2 cups flour
1/2 cup rice flour
pinch salt

Mix all ingredients well. Form into rolls; wrap with waxed paper and refridgerate. Cut 1/4" thick, place on a cookie sheet and prick with the tines of a fork...about 3 times. Bake at 300 degrees and check often, about 30 minutes. Don't let brown too much!

Fudge Cookies

Fudge Cookies

1 tablespoon butter
2 bars Baker's German Sweet Chocolate
2 eggs
3/4 cup sugar
1/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon vanilla
3/4 cup chopped pecans, toasted

Melt chocolate with butter and cool (not cold though).
Slightly beat eggs until foamy, add sugar two tablespoons at a time beating until thickened (aprox. 5 minutes).
Blend in melted chocolate.
Add flour, baking powder, salt and cinnamon, then add vanilla.
Stir in nuts.
Drop by teaspoon onto greased cookie sheet. Bake at 350 for 8-10 minutes (cookie may look cracked -- that is normal).
Cool and store in air tight container. These do not hold up but a couple of days.

Boiled Chocolate Cookies

Boiled Chocolate Cookies

1 stick butter

2 cups sugar

1/2 cup cocoa powder

1/2 cup milk

1/2 cup chunky peanut butter

3 cups quick-cooking oats

1 teaspoon vanilla

Bring butter, sugar, cocoa, and milk to a boil and boil for one minute. Remove from heat and add the peanut butter, stirring till melted. Add the oats and vanilla; stir until well blended, then drop by spoonfulls onto parchment or waxed paper. Let cool completely.

Makes about 4 dozen

Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Cookies:
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons cinnamon
2 teaspoons ginger
2 cups firmly packed brown sugar
1 cup oil
3 cups pumpkin puree
1 teaspoon vanilla
2 eggs

Cream Cheese Filling:
3 cups confectioner's sugar
1 stick unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla

Make the cookies:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and ginger; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Make the filling:
Beat the butter and cream cheese until well combined. Add the confectioner's sugar and vanilla, and beat until smooth. (Filling can be made up to a day ahead of time, covered and chilled. Bring to room temperature to soften before using.)

Assemble the whoopie pies:
Line a baking sheet with parchment paper and set aside. Spread a large dollop of filling on the flat side of half of the cookies. Sandwich with the remaining cookies, pressing down slightly so the filling spreads to the edge of the cookies. Place filled cookies on prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Makes about 1 1/2 dozen

Pumpkin Pie

Pumpkin Pie

2 9" pie shells
1 can pumpkin
4 eggs, beaten
1 1/2 cups sugar
1/4 teaspoon salt
1/2 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon vanilla
3 cups milk

Mix spices and sugar and add to pumpkin and beaten eggs in a large bowl. Mix well. Gradually add milk and stir until blended. Pour into pie shells, and bake in a preheated 325 to 350 degree oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Test with a knife and remove from oven. Cool; serve with sweetened whipped cream.

Pecan Pie

Pecan Pie

3 large eggs, beaten
3/4 cup sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
4 tablespoons melted butter
1 teaspoon vanilla
2 tablespoons bourbon, optional
1/8 teaspoon salt
1 1/2 cups pecan pieces, toasted
1 pie crust, unbaked

Stir sugar into the eggs until dissolved. Add syrups, butter, vanilla, bourbon, salt and pecans. Pour into crust; bake at 350 degrees for 45 minutes.

Cream of Roasted Tomato Soup

Cream of Roasted Tomato Soup

1 1/2 pounds plum tomatoes, quartered
1/4 cup olive oil
3 cloves garlic, minced
1/2 cup chopped onions
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 1/4 cups low sodium chicken broth
1/2 cup creme fraiche, or heavy cream
1/4 cup dry red wine
1/4 cup tomato paste
1 teaspoon salt
1/8 teaspoon cayenne
2 ounces (about) thinly sliced prosciutto, cut into thin strips
1 tablespoon oil

Preheat the oven to 450 degrees. Toss the tomatoes with the olive oil, chopped onions, garlic, and herbs and spread the mixture in a single layer in a roasting pan. Roast for 20 to 25 minutes, until the tomatoes start to brown around the edges and their skins begin to shrivel up. Remove from oven and cool for 10 minutes.

Using a food processor or blender, process the tomato mixture until it has a coarse, pureed texture. Stir together the tomato puree, chicken broth, red wine, crème fraiche, and tomato paste and heat it to simmering in a large saucepan set over medium heat. Add the salt and cayenne; simmer the soup, uncovered, for 5 to 10 minutes.

While soup simmers, heat a small skillet over medium-high heat. Add the oil and when it shimmers, add the proscuitto strips. Fry until nicely browned and crisp, 1 to 2 minutes. Remove to paper towels.

Ladle the finished soup into shallow bowls, and serve topped with extra crème fraiche, fried proscuitto and chopped herbs as a garnish.
Served with fontina and gruyere grilled cheese sandwiches.

Makes 4 servings

For each sandwich:
2 slices good white bread
1 ounce each grated fontina cheese and gruyere cheese
1 to 1 1/2 tablespoon butter, softened

Spread one side of each bread slice with butter. Heat a non-stick skillet over medium heat. Place a slice of bread, butter side down, in skillet. Top bread with grated cheese and place the other slice of bread on top, butter side up. Cook sandwich until bread is browned and cheese starts to melt. Flip sandwich and cook the other side of the bread until browned and cheese is melted. Remove from pan and cut in half. Serve with soup.

Baked Apricots

Baked Apricots

4 fresh apricots, halved and pitted
2 tablespoons butter
2 tablespoons brown sugar
1/2 cup creme fraiche, or greek yogurt

Preheat oven to 400 degrees. Place the apricot halves in a small casserole, cut side up. Put a dollop of butter in the center of each apricot. Sprinkle the apricots with the brown sugar.
Bake for 15 minutes. Cool a bit before serving with a nice dollop of creme fraiche or yogurt.

Steaks with Stroganoff Sauce

Steaks with Stroganoff Sauce

1 tablespoon butter
4 ounces button mushrooms, sliced
1 small onion, diced
1 1/2 tablespoons flour
1/2 can (about 5 to 6 ounces) Campbell's Beef Broth
1 tablespoon ketchup
1 small clove garlic, minced
salt, to taste
2 thin (1/2 to 5/8" thick) rib eye steaks, about 6 ounces each
1 tablespoon oil
1/2 cup sour cream

Melt the butter in a medium skillet over medium heat. Add the mushrooms and onions and cook until the mushrooms have given up their juices and the onions are tender.
Add the flour to the pan and cook for two minutes to cook off the rawness of the flour.

Combine the beef broth, ketchup and garlic. Add to the pan with the mushrooms and cook, stirring, until thickened. Turn heat to low and keep warm.
Season the steaks with salt. Heat another skillet over medium-high heat. Add the oil and as soon as it shimmers, add the steaks. Cook the steaks for 1 1/2 to 2 minutes per side. Remove from pan to heated plates and keep warm.

Add the sour cream to the mushroom mixture and heat through. Top the steaks with the mushroom sauce and serve.

German's Sweet Chocolate Cream Pie

German's Sweet Chocolate Cream

Pie

Pie Crust:
22 Nabisco Famous Chocolate Wafer cookies, finely crushed
1/4 cup sugar
3 tablespoons butter, softened

Pie Filling:
4 ounces German's Sweet Chocolate, chopped
1/3 cup milk
4 ounces cream cheese, softened
2 tablespoons sugar
1 8-ounce carton Cool Whip®, thawed

Pie Crust:
Preheat oven to 375 degrees. Mix wafer crumbs, sugar and butter until well blended.
Press firmly onto bottom and up side of a 9-inch pie plate using back of a large spoon.
Bake 8 minutes. Cool before filling.

Pie Filling:
In a saucepan over low heat, cook the chocolate and milk until chocolate is melted; stir until smooth. Cool.
In a bowl, beat the cream cheese and sugar until smooth. Stir in chocolate mixture. Fold in Cool Whip. Spoon into pie crust. Freeze until firm. Maybe be frozen for up to 3 months.
Remove from the freezer 10 minutes before serving. Garnish with more Cool Whip, mint and chocolate shavings, if desired.

Makes 1 9" pie

Mandarin Orange and Pear Salad with Toasted Pecans and Balsamic Vinaigrette

Mandarin Orange and Pear Salad with Toasted Pecans and Balsamic Vinaigrette

10 cups baby lettuces
5 to 6 mandarin oranges, peeled, seeded and segmented
2 barely ripe pears, cut into 3/4" chunks
1/2 small red onion, thinly sliced

Vinaigrette:
2 tablespoons dijon mustard
1 tablespoon honey
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
salt and pepper , to taste
1 cup toasted pecan pieces

Put the lettuces in a large serving bowl. Top with the oranges, pears, onions amd pecans. Pour on the vinaigrette and toss well; serve immediately.

Vinaigrette:
Using a small whisk, combine the mustard and honey. Whisk in the olive oil. When well combined, slowly whisk in the vinegar. Season to taste with salt and pepper.

Makes 6 to 8 servings

Fried Egg, Bacon and Avocado Sandwich

Serves 4

Fried Egg, Bacon and Avocado Sandwich

2 ounces goat cheese, room temperature
1 ounce cream cheese, room temperature
1 tablespoon minced fresh chives
4 slices whole grain bread
12 strips bacon, cooked till crisp and kept warm
4 eggs
1 tablespoon butter
1 large avocado, halved, pitted and cut into 16 thin strips
salt and pepper, to taste
2 tomatoes, peeled and sliced, optional

Combine the first three ingredients well, season lightly with salt. Toast the bread slices and cool slightly; spread with the cheese mixture.

Melt the butter in a large non-stick skillet and fry the eggs to desired doneness.

Place three strips of bacon on each piece of toast. Top each with an egg and then with 4 strips of avocado. Season with salt and pepper. Serve with sliced tomatoes on the side, if desired.

Serves 4

Chile Relleno Casserole

Chile Relleno Casserole

3 poblano peppers
12 ounces ground chuck
1/2 cup chopped onion
1 clove garlic, minced
5 small corn tortillas, cut into 1" pieces
1 tablespoon flour
1 cup milk
1 egg
3 ounces mild cheddar cheese
3 ounces monterey jack cheese
salt and pepper, to taste
sour cream

Preheat broiler to high. Place peppers on a broiler pan close to the heat and cook, turning several times, until charred and soft. Remove to a bowl, cover with plastic wrap and let steam for several minutes, until cool enough to handle. Peel the charred skin from the peppers, pull off the stem, then slice peppers in half. Remove the seeds and ribs from peppers, then cut peppers into chunks. Set aside.

Change oven temperature to 325 degrees.

Brown the ground chuck with the onions and garlic until the meat is well browned and the onions are tender. Season lightly with salt and pepper; drain well.

Put the flour in a small bowl and slowly whisk in the milk until blended. Add the egg and whisk until incorporated. Season milk mixture lightly with salt and pepper.

Lightly grease a 9" square baking pan. Place half the cut up tortillas in the bottom of the pan. Put half the meat over tortillas, then put half the peppers on top of the meat. Top with half the cheeses. Repeat layers, ending with cheese. Pour the milk mixture evenly over the casserole.

Cover baking dish with foil and bake for 30 minutes, then uncover dish and bake another 15 minutes, until set and browned. Let sit for 10 minutes before serving. Cut into squares and serve with a dollop of sour cream if desired.

Makes 4 servings

Fried Okra

Fried Okra

8 to 12 ounces okra pods
plain corn meal
vegetable oil
salt

If okra is dirty, give it a quick rinse. You may only need to rub the pods in a clean kitchen towel. Cut off stem ends of okra. Slice okra into about 3/8 to 1/2 inch slices, but no thicker. Place cut okra into a bowl Sprinkle in enough corn meal to cover; toss well and make sure all okra slices are well coated. You may need to separate okra pieces that stick together. This step can be done ahead of time and okra can sit on the counter, even hours, until you are ready to fry it.

Heat about 1/4 inch of oil in a skillet to between 360 and 365 degrees. I use an electric skillet because I can control the heat. When oil is hot, add okra to pan in ONE LAYER. If you are planning on serving a lot of people, PLEASE do this in batches, adding extra oil as needed and REHEAT between batches. Fry the okra, stirring once in a while to make sure it turns over and cooks evenly. Remove from skillet and drain well on paper towels. Season with salt and enjoy.

Okra cooked this way should be crispy and NOT slimy. :)

Note: The amount of okra in this recipe will serve 2 to 3 people...depending on how many other sides you are serving.

Peach Ice Cream

Peach Ice Cream

4 cups peeled and chopped fresh peaches, 6 to 8
2 cups sugar, divided
2 tablespoons flour
1/2 teaspoon salt
3 eggs, beaten
1 cup heavy cream
2 teaspoons vanilla
1 teaspoon almond extract
1 quart whole milk

Combine the chopped peaches with 1 cup of the sugar. Let sit at room temperature for several hours until the peaches have rendered a good amount of liquid and have softened.
Mash or puree the peaches using a potato masher or blender; set aside.

Over low to medium heat, cook the remaining sugar, flour, salt, and beaten eggs. Cook very slowly, stirring, until mixture begins to thicken slightly, about 20 to 25 minutes.

Pour into a large bowl and allow to cool to room temperature.
When cool, add the whipping cream, vanilla and almond extracts. Whisk together to lighten the egg mixture.

Stir in the milk and pureed or mashed peaches.
Place in refrigerator until thoroughly chilled, several hours or overnight.

Pour into ice cream freezer and freeze according to manufacturer's instructions.

Basil Pesto

Basil Pesto

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts, toasted

2/3 cup extra virgin olive oil

kosher salt, to taste

black pepper, to taste

1/2 cup freshly grated parmesan cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the oil and process until smooth. Season with salt and pepper. Transfer to a serving bowl and mix in the cheese.

Try this delicious pesto tossed with freshly cooked pasta or sauteed or roasted vegetables, or stir a bit into mayonnaise to make a yummy sandwich spread.

Note: This pesto freezes WELL!  If freezing, process with only 1/2 cup of the oil and OMIT the cheese. Season with salt and pepper. Transfer to an airtight container and drizzle the remaining oil over the top. Freeze for up to 3 months. Thaw when ready to use and stir in the cheese.