Amazing Pie Crust

For one 9" pie crust

3/4 cup shorting
1/2 tsp distilled white vinegar
1 T milk
1/4 cup hot water
2 cups all purpose flour
1 tsp salt
1 - 1/2 tsp cornstarch

In a large bowl, combine shortening, vinegar, and milk.  Add hot water and whip until mixture is completely combined and smooth.

In a separate bowl, mix together flour, salt, and cornstarch.  Add flour mixture to shortening mixture and stir just until dough comes together.  form into a ball.  Roll our dough between sheets of wax paper.  If dough is difficult to work with, refrigerate before rolling.

Lemon Cheese Pie

3 oz cream cheese
1 cup sugar
1 cup sour cream
2 large eggs
3/4 cup lemon juice
1 T lemon zest
1 tsp vanilla
1/4 tsp salt

Blend all together pour into 9" par baked pie crust
Bake at 325 for 40 to 50 min until well set

 

Roasted Chicken and Corn Chowder
By Taylor
Serves 6
Ingredients:
4 tablespoons unsalted butter
1 medium sweet onion, chopped
1 red bell pepper, chopped
1 Anaheim chili pepper, seeded and chopped
1 (12-ounce) bag frozen corn kernels, divided in half
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1/4 teaspoons ground cumin
1/4 teaspoons dried thyme
4 cups chicken broth
5 new potatoes cut into 1/2 inch cubes
1 1/2 cups heavy whipping cream
2 teaspoons cornstarch
2-3 cups roasted chicken breast ( torn or cut into bite size pieces)
5-10 drops hot sauce (more or less based on taste)
Directions:
In a large pot over medium heat, melt butter. Add onions, bell pepper and Anaheim pepper. Cook while stirring for about 5 minutes until softened. Add half bag of corn, salt, pepper, cumin and thyme. Stir. Add chicken broth. Stir and add new potatoes. In a blender, purée cream, remaining half of corn and cornstarch. Pour purée into soup. Stir. Add roasted chicken to the soup. Season with hot sauce and additional salt and pepper if necessary. Bring to a simmer and cook for 30 minutes while stirring every few minutes.
Serve or refrigerate for later use.

Neiman Marcus Brownies

Neiman Marcus Brownies
1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
1 tsp vanilla
Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese, vanilla and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

I had to cook mine longer about 65 min

Overnight Cimmamon Sticky Buns

1 cup butter
1 cup brown sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 T maple syrup
Dash of salt
Optional: 1 cup of your favorite nuts

18 frozen dough rolls (I use 16 frozen cinnamon crescent rolls)

The night before:
Spray bunt pan generously with non stick spray
Place dough rolls into pan

Melt butter and mix sugar, vanilla, cinnamon syrup, nuts and salt together.  Pour over rolls.
Cover pan with clear wrap sprayed with non stick spray.
Let sit overnight.

In the morning remove the clear wrap and bake in pre heated oven at 350 for 15 to 20 min until golden.
Let rest for 5-7 min then turn out on serving platter.
Yum!

Fruit Cake

Simmer for 20 min:
2 cups water
2 cups sugar
1 cup each: raisins, cut up apricots, pineapple chunks cut in half, and whole cherries

Add 5 T shortening while mixture cools
When cool add 4 eggs

Whisk together
3 cups flour
2 tsp cinnamon
1 tsp ground cloves
1 tsp baking soda
1 tsp salt
1 cup chopped walnuts
 Mix with fruit, shortening and egg mixture

Optional - 2 to 3 TBS rum flavoring

Pour into 2 greased loaf pans 
Bake 90 min or until toothpick is clean

Judy's Cheese Cake

1 1/2 cup crushed graham crackers
1/2 cup butter
1/4 cup sugar

Mix together and press into bottom of 9X13 pan
Bake at 350 for 5-10 min

16oz cream cheese
2 cup powdered sugar
2 tsp vanilla
16 oz whipping cream

Whip cream until stiff
Cream together cream cheese, powdered sugar and vanilla
Fold cream into cheese mixture

Pour over crust in pan (will be stiff)

1 to 2 large cans pie filling (optional 1/2 tsp almond extract)

Pour over cheese mixture

Let set in in fridge until ready to serve.


69

Aunt LaVaughn's Dump Cake

 Ingredients:
1 large can crushed pineapple
1 large can cherry pie filling
1 box yellow cake mix
1+ cup chopped walnuts
1/4 cup cold butter

Instructions:
Heat oven to 350
Grease 9X13 pan
Dump crushed pineapple in prepared pan
Spoon cherry filling over pineapple
Sprinkle cake mix over fruit
Sprinkle nut over cake mix
Shave butter over top

Bake for 60 min
Serve with whipped cream or ice cream - hot or cold

Yumm Chocolate Cake

Cake


• 1 (18 1/4 ounce) package devil's food cake mix

• 1 (4 ounce) package instant chocolate pudding mix

• 2 cups semi-sweet chocolate chips

• 1 3/4 cups water

• 2 eggs, beaten

• 1 teaspoon vanilla extract

Chocolate Glaze

• 3 tablespoons cocoa

• 2 tablespoons butter, melted

• 1 cup powdered sugar (10X)

• 2 -3 tablespoons hot water

Directions:

Cake: Preheat oven to 350°.

Grease and flour bundt pan, set aside.

In large mixing bowl, combine cake mix, pudding mix and chocolate chips.4

In another bowl, combine water, eggs, and vanilla mixing well.

Add egg mixture to dry mixture and mix with spoon until just blended.

Pour into prepared pan.

Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.

Cool 15 to 20 minutes before removing cake from pan.

When completely cool, drizzle cake with Chocolate Glaze.



Chocolate Glaze: Combine all ingredients in bowl.

Mix with spoon until smooth.

Cresent Rolls

½ cup warn (not hot) water, 1 pkg yeast (1 T) & 1 tsp sugar
Mix well – set aside
1 cube butter – melted
¾ cup milk
½ cup sugar
3 eggs – room temp
¾ tsp salt
5 cups flour

Add butter & milk to microwave safe bowl. Heat in microwave for apx. 45 sec or until butter is melted (let mixture cool to warm if hot) Add sugar, salt and eggs one at a time, mix well. Add yeast & sugar mixture should be frothy.

In a large mixing bowl add milk, yeast, egg, etc. mixture to 3 cups flour. Gradually add flour ½ cup at a time. Set aside until doubled in size. Turn out on lightly floured counter. Divide in half. Roll into like a pizza about ½ inch thick. Brush with butter. Cut into 16 equal pieces, roll up from wide end. Place each piece on greased cookie sheet and let raise about 30 to 45 min. Repeat with second half.

Bake for 12 min at 350, Brush with butter

Whole Wheat Hamburger Buns

Ingredients
 4 cups warm milk
½ cup oil
 4 tablespoons brown sugar
 4 eggs
 2 teaspoons salt
 2 cups whole wheat flour, fresh ground
 4 cups white flour
 4 Tablespoons yeast
Apx 3 cups White flour or bread flour, various amounts

Instructions
Add ingredients in the order iven to your mixer. Turn on mixer and add white flour until dough pulls away from the sides of the bowl. Mix for 6 minutes. Remove and divide into 24-30 pieces. Roll into balls using your cupped hand. Flatten into burger size circles, place on parchment paper, 6 to a pan, leaving plenty of room for them to grow. Brush with egg white and sprinkle with sesame seeds. Let rise to double and then bake in a 400 degree oven for 5 minutes and then drop temperature to 325 degrees and cook for an additional 13 to 15 minutes or until golden brown. Divides in half easily and makes 12 to 16 buns

Carmel Ginger Ice Cream

Makes about 1 quart


Chilling Time: 2 hours or overnight

Shelf Life: 1 week


Ingredients

• 5 large egg yolks

• 1/2 cup packed dark brown sugar

• 1 3/4 cup heavy cream

• 3/4 cup 1% or 2% milk

• 1/4 teaspoon kosher salt



For the swirl

• 3/4 cup heavy cream

• 1 cup granulated sugar

• 1 teaspoon jarred ginger spread*

• 1/8 teaspoon kosher salt



Preparation

Make the base

1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the brown sugar (1/4 cup). Set aside.

2. In a heavy nonreactive saucepan, stir together 
the cream, milk, salt, and the remaining 
brown sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

While the ice cream base cools, make the swirl

6. Set the cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy nonreactive saucepan, and put the pan over medium-high heat. When the sugar is melted around the edges and starts turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.

7. Continue to add the remaining sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.

Tip: Keep in mind that the flavor of the ice cream hinges on how dark you take the caramel. We take ours to a very dark, almost reddish, stage, which produces our intense signature flavor.

8. When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.

9. Stir in the ginger paste and salt and let cool. (You can make the swirl up to 2 weeks ahead of time. Keep it refrigerated, but let it come to room temperature before using.)

Freeze the ice cream

10. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.

11. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls, using about 6 tablespoons of the caramel (or more if you like). When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.

Tip: The swirl recipe makes more than you need (the recipe won't work in smaller quantities). You can thin the leftovers with a little cream and use as a sundae topping, or you can enjoy it right off the spoon!

*Note: Ginger spread is a sweetened jarred (or canned) product that incorporates a potent gingery punch without any bitterness and won't cause the milk to curdle. And because it's completely smooth, there's no need to strain the final sauce. Look for it in the baking aisle of specialty grocery stores or online.

Big Chewy Chocolate Chip Cookies

Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda1/2 teaspoon salt
3/4 cup unsalted butter, melted
3/4 cup packed brown sugar1/2 cup white sugar
1 tablespoon vanilla extract
1 egg1 egg yolk
1 cups semisweet chocolate chips
Directions
1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2.Sift together the flour, baking soda and salt; set aside.
3.In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4.Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Butter Cake

Ingredients

• 1/2 cup butter
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 (8 ounce) package cream cheese
• 1/2 teaspoon almond extract
• 4 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
2. Melt the butter or margarine. Stir melted butter or margarine along with 1 egg into the cake mix. Press into prepared pan.
3. In a large bowl mix cream cheese, almond extract, confectioner's sugar, and the remaining 2 eggs beat for 3 minutes with an electric mixer set on medium high speed. Spread over top of cake mixture.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes and until browned on top. Allow cake to cool before cutting.

Coconut Macroons

•4 egg whites
•1 tsp. vanilla
•1/4 tsp. cream of tartar
•1/8 tsp. salt
•1-1/3 cups sugar
•1 14-oz. pkg. flaked coconut
Nutritional Information:
Carbohydrate: 15g, Sodium: 56g, Fiber: 1g, Total Fat: 5g, Calories: 106, Protein: 1g.

Steps:
1. Preheat oven to 325F. Line two large cookie sheets with parchment paper. In large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with electric mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Fold in coconut.

2. Using an ice cream scoop with 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake 20 minutes. Turn off oven; let cookies dry in oven 30 minutes. Transfer to wire rack to cool. Makes 28 cookies.

3. For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies.

4. Store in airtight container in single layer at room temperature up to 3 days. Freeze up to 3 months.

5. Nutrition facts are given for large cookies.

Sour Cream Pound Cake

Ingredients:
•1/2 cup butter
•3 eggs
•1/2 cup dairy sour cream
•1-1/2 cups all-purpose flour
•1/4 teaspoon baking powder
•1/8 teaspoon baking soda
•1 cup sugar
•1/2 teaspoon vanilla
Nutritional Information:
Carbohydrate: 34g, Sodium: 149g, Fiber: 1g, Cholesterol: 94mg, Total Fat: 13g, Calories: 272, Protein: 4g.

Steps:
1. Allow butter, eggs, and sour cream to stand at room temperature 30 minutes. Meanwhile, grease and lightly flour an 8x4x2-inch or 9x5x3-inch loaf pan; set aside. Combine flour, baking powder, and baking soda; set aside.

2. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add flour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.

3. Bake in a 325 degree F oven for 60 to 75 minutes or until a wooden toothpick comes out clean. Cool on a rack for 10 minutes. Remove from pan; cool. Makes 10 servings.

4. Prepare Sour Cream Pound Cake as above, except substitute 1/2 cup lemon yogurt for sour cream. Add 1 teaspoon finely shredded lemon peel, 2 tablespoons lemon juice, and 2 tablespoons poppy seeds to batter.

5. Prepare Sour Cream Pound Cake as above, except stir 1-1/4 teaspoons finely shredded orange peel and 1 teaspoon snipped fresh rosemary into the batter.

Guacamole

3 avocados, diced
1 serrano, roasted, minced
1 tomato, roasted, diced
2 T red onion, minced
1 lime, juiced
2 T cilantro, minced
¾ t sea salt


Preheat an oven to 400 degrees. Place the serrano and tomato on a baking sheet and roast for 8 minutes, or until the skin is blistered on the vegetables. When the serrano and tomato are cool enough to handle, peel them and dice.


In a medium bowl, combine the avocado, salt, and lime juice. Mix well to completely incorporate all the ingredients. Fold in the serrano, tomato, red onion, and cilantro.


Add in ingredient options


¼ cup roasted corn (add to existing recipe)
1 chipotle pepper, minced (replacing the serrano)
2 T ancho chile (rehydrated and minced, replacing the serrano)

French Bread

Ingredients:
Yield:
2 2 2Servings Size
loaves
Update


loaves
Units: US | Metric
2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5 -5 ½ cups bread flour
Directions:
1Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).2Add salt, oil, and 3 cups flour; beat for 2 minutes.3Stir in 2 cups flour to make a stiff dough.4Knead until smooth and elastic, about 10 minutes.5Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.6Punch down and divide in half.7Shape dough into two long slender loaves.8Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.9Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).10Cover and let rise until doubled.11Bake at 375 degrees for about 30 minutes.12Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

Dutch Crust Topping

1 T Bread Flour
3/4 Cup Rice Flour
3/4 tsp Yeast
2 tsp Sugar
1/4 tsp Salt
2 tsp Veg Oil
6 to 8 T water to make paste

Spread on un baked bread loaf (should not drip off)
(for 2 to 4 loves)

Lemon Blueberry Tea Cake

Ingredients
1 1/2 cups sugar
1/4 cup brown sugar
2 1/3 cups flour
8 tablespoons butter, room temperature
1 teaspoon cinnamon
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon zest
Directions
Preheat the oven to 375 degrees F. Grease a 9 by 5 inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, 1/2 and 1/2, sour cream , and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve./

Lemon Blueberry cheese Squares

Ingredients
For the base:
Butter, for greasing
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
For the filling:
16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced
About 1/2 cup sugar, eyeball it
1 1/2 cups fresh blueberries
Powdered sugar, for dusting
Directions
Preheat oven to 325 degrees F.


For the base:
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.


For the filling:
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

Chicken Kiev

Ingredients
8 skinless, boneless chicken breast halves
1/3 cup butter, softened
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
2 cups vegetable oil
1/2 lemon, sliced
1/4 cup chopped fresh parsley
Directions
1.Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
2.To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
3.When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
4.In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
5.Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

Three-Cheese Manicotti

Ingredients:
•1/4 cup chopped onion
•1 clove garlic, minced
•1 tablespoon cooking oil
•1 14-1/2-ounce can tomatoes, cut up
•1 8-ounce can tomato sauce
•1 teaspoon sugar
•1 teaspoon dried oregano, crushed
•1/4 teaspoon dried thyme, crushed
•1 small bay leaf
•8 dried manicotti shells
•2 beaten eggs
•2 cups shredded mozzarella cheese (8 ounces)
•1-1/2 cups ricotta cheese or cream-style cottage cheese
•1/2 cup grated Parmesan cheese
•1/2 cup snipped fresh parsley
•1/2 teaspoon dried oregano, crushed
•Dash pepper
Nutritional Information:
Carbohydrate: 21g, Sodium: 586g, Fiber: 1g, Cholesterol: 88mg, Total Fat: 14g, Calories: 284, Protein: 19g.

Steps:
1. For sauce, in a 2-quart saucepan cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf.

2. Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water.

3. For filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into manicotti.

4. Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese atop.

5. Bake the stuffed manicotti, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Makes 8 servings.

6. Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake as above.


Related Links:

Five-Spice Pecan

yield: Makes 2 cups


4 teaspoons vegetable oil
2 tablespoons plus 1 teaspoon dark brown sugar
4 teaspoons water
1 1/2 teaspoons five-spice powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 cups pecan halves
1/4 teaspoon kosher salt



Heat oven to 350°. In a medium saucepan, warm 4 teaspoons vegetable oil over medium-low heat. Add 2 tablespoons plus 1 teaspoon dark brown sugar, 4 teaspoons water, 1 1/2 teaspoons five-spice powder, 1/4 teaspoon ground cumin and 1/4 teaspoon freshly ground black pepper; stir until sugar dissolves and mixture bubbles. Add 2 cups pecan halves; cook, stirring, until pecans are thickly coated, about 3 minutes. Spread evenly on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon kosher salt. Bake until fragrant and crisp, 8 to 10 minutes. Cool completely.

Potato Latkes

Makes 6

Ingredients
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil for frying
Directions
1.Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2.In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3.In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!