Peach French Toast

http://allrecipes.com/recipe/grandmas-peach-french-toast/detail.aspx

http://allrecipes.com/Cook/13078740/Photo.aspx?photoID=194206

CPK BBQ Chicken Pizza

Ingredients:
1 whole Recipe For Pizza Crust (recipe below makes 2 crusts)
2 whole Boneless, Skinless Chicken Breasts
½ cups Barbecue Sauce
Olive Oil, For Drizzling
Salt For Sprinkling
16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
½ whole Red Onion, Cut In Half And Sliced Very Thin
Chopped Cilantro, to taste

Directions:
Preheat oven to 375 degrees.
Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase oven temperature to 500 degrees.
Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.
Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion.
Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.

Pizza Crust
Ingredients:
1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil
Directions:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Texas Sheet Cake

Ingredients:
Cake:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk*
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
Frosting:
½ cups Finely Chopped Pecans
1 & ¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
3 ½ cups Powdered Sugar

Directions:
Use an 18×13 sheet cake pan/jelly roll pan.

In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. The warmth of the cake should do most of the work for you, causing the frosting to spread on its own.

*to make Buttermilk substitute: pour just under 1/2 cup regular milk into the measuring cup, then add enough regular vinegar to the milk to bring the quantity up to 1/2 cup. Within seconds, it turns into buttermilk and works perfectly.

Daffodil Cake Pops

To make:
(see Bakerella's cupcake pops)

Mix 1 lemon cake mix as directed on the box plus, add the zest of 2 lemons to the mix, and the juice of 2 lemons as part of the water called for on the box. To make the pops, stir in the zest of another lemon and add a bit of Egg Yellow AmeriColor Food Coloring to the cream cheese icing.

Dip in orange candy melts & add tiny white sprinkles.

Print out the template from Martha Stewart's site....

http://images.marthastewart.com/images/content/web/pdfs/2011Q2/msl_0411_daffodil_candycups.pdf

trace onto yellow paper, cut out and with an Xacto knife cut an X in the middle, fold a mini cupcake liner in half and hole punch. Insert the pops into the liners/flowers.

cupcake liners can be purchased at http://layercakeshop.com/index.php/Shop/Baking/Mini-Electric-Orange-Baking-Cups.html

Lemon Snowball Cookies

Ingredients:
1/2 cup butter, softened
2/3 cup sugar
1 egg
1/4 cup lemon juice
1 teaspoon vanilla
1 tablespoon grated lemon peel
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
confectioners’ sugar

Directions:
In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice, peel and vanilla. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Cover and refrigerate the dough for at least 1 hour.
Roll dough into 1-inch balls. Place on a baking sheet lined with parchment paper and bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top).
Transfer immediately to wire racks and cool for 5 minutes, then roll in confectioners’ sugar.

Grilled Hawaiian Pork Chops

Ingredients:
4 boneless pork chops (at least 2/3 inch thick)
1 cup soy sauce
1/2 cup brown sugar
2 cloves garlic, chopped
1 teaspoon cooking sherry
1/4 teaspoon cayenne pepper
juice of 1 lime
1/2 teaspoon ground ginger

Directions:
Place the pork chops in a large ziploc bag. Whisk together the soy sauce, garlic, sherry, cayenne, lime juice and ground ginger and pour into the ziploc bag with the pork chops. Seal the bag and place in the refrigerator for at least 3 hours.
Preheat the grill to medium-high heat and cook the pork chops for about 3 minutes on each side until done. If using a meat thermometer, it should reach 170 degrees internally.
Serve with grilled fresh pineapple, if desired.

Blue Cheese and Walnut Quiche

Ingredients:
1 pie crust
3 large eggs
2 Tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup heavy whipping cream
1/2 cup milk
2 1/4 cups grated Swiss or Gruyere cheese
1/2 cup blue cheese, crumbled
2 Tablespoons minced red onion
1/4 cup chopped walnuts

Directions:
1. Preheat oven to 375 degrees. Gently place pie crust into 9-inch round pie pan or quiche pan. Pinch the rim decoratively and prick crust with a fork. Bake the crust for 10 minutes. Pull out to cool while you prepare the filling.
2. In large bowl, whisk together eggs, flour, nutmeg, salt and pepper. Blend in the cream and then the milk.
3. In separate bowl, combine Swiss and blue cheeses and then sprinkle them into the prepared pastry shell. Sprinkle the red onion and walnuts over the cheese. Gently pour in egg mixture to fill the pastry shell.
4. Place the filled pan on a baking sheet and bake quiche for 35-40 minutes, or until custard is just set. Watch the edges of the crust and cover with foil or a pie-crust cover if it's browning too much. Let quiche rest 8-10 minutes before slicing and serving.

Swiss and Cheddar Quiche with Bacon

Ingredients:
1/2 (15 ounce) package refrigerated pie crust (or make your own)
8 slices bacon, cut into 1/2-inch pieces (Applewood Smoked bacon is ideal)
4 whole green onions, chopped
4 ounces (1 cup) shredded Swiss cheese, divided
4 ounces (1 cup) sharp cheddar cheese, divided
6 large eggs
1 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg

Directions:
1. Preheat oven to 400 degrees F.
2. Let piecrust come to room temperature (about 15 minutes) and roll out slightly to make the round a little bit larger. Fit into a 9-inch pie plate, fold edges under and crimp. Poke several holes in the bottom and sides of the crust with a fork. Bake for 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F.
3. Cook bacon pieces in a large skillet until crisp. Drain on paper towels. Sprinkle green onions, bacon, 1/2 cup of Swiss cheese, and 1/2 cup of cheddar cheese into the baked crust.
4. Whisk together eggs, whipping cream, salt, peppers and nutmeg. Pour into the crust; sprinkle with remaining Swiss and cheddar cheeses.
5. Bake at 350 for 35 to 40 minutes or until set. Let stand for about 10 minutes before slicing.

Salted Caramel and Chocolate Cupcake

Ingredients:
1 box chocolate cake mix

3/4 cup sugar, divided
4 tbsp water
4 tbsp + 4 tsp heavy whipping cream
2 egg white
spinch of salt
1/2 cup butter, softened
1/2 tsp vanilla extract

pecans, chopped
milk chocolate chips for melting and drizzling
course sea salt

Directions:
For the cupcakes:
Bake the cupcakes according to package directions and let them cool completely before frosting.

For Salted Caramel Buttercream:
Place 1/2 cup of sugar and water in saucepan over medium-high heat. Do not stir of you will get sugar crystals, only swirl the saucepan gently. It will bubble itself into a deep amber. Remove immediately from heat and add cream (careful – it will bubble up furiously).

Stir until smooth. Divide caramel into two separate and equal portions and set aside.Place the egg whites, salt, and 1/4 cup sugar in a heatproof bowl over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 140 degrees. Transfer to bowl of standing mixer. Beat on high until stiff peaks form.

Add butter a bit at a time, and continue beating on high. Reduce speed to low, add vanilla extract, and then one of your portions of caramel (you may need to gently rewarm the caramel in the microwave for 10 seconds at a time until it is workable but not burning hot). Beat on high for 4-5 minutes or until buttercream texture is reached.

Pipe buttercream frosting onto each cupcake then roll sides in chopped pecans. Drizzle top of cupcake with melted chocolate and then with second batch of caramel. Sprinkle ever so slightly with course sea salt.

Craigo's Breadsticks

Ingredients:
3 cups of flour
3 Tbsp Sugar
1 ½ tsp salt
1 ½ Tbsp yeast
2 ½ cups HOT water
1 1/2 C Mozerella cheese & Parmesan cheese

Directions:
Mix dry ingredients, then add water. Kneed with 1 ½ to 2 ¼ cups of flour. Let rise.Roll out into a rectangle. Put butter, garlic salt, all season salt, and cheese. Twist and bake at 400 degrees for 20 minutes.*Here's how [blogger I stole this receipe from] made this delicious find. I put all the dry ingredients in my Kitchen Aid then added the water. After kneading with my dough hook, it was very wet so instead of adding 1 1/2 to 2 1/4 cups of flour; I think I ended up adding just over 3 cups of flour. I kneaded it with the dough hook for approximately 10 minutes in all and let rise until it doubled (1 1/2 hours). Then I punched down the down and rolled it out (using more flour).
I divided the dough into 9 sections and with my hands rolled them out to about 18 inches. I then braided** each piece on top of itself and let them rise in the pan for 45 min. Looking back, I probably didn't need to add as much flour. Next, I spread about 1/4 cup of butter on the bread sticks and sprinkled lightly with garlic salt. Baked them for 12 minutes, removed, added about 1 1/2 cups shredded mozzarella cheese and sprinkled parmesan cheese, and cooked 8 minutes more.

**To braid the breadsticks, take one of the 9 sections, roll it out with your hands (like you are making a snake out of playdough) until it is about 18 inches long. Then, pick it up in the middle and cross the two ends over, right end over right end until you reach the bottom.

Sticky Toffee Pudding

Ingredients:
For the cake:
1/2 pound dates, pitted and coarsely chopped (about 1 1/4 cups)
1/2 cup water
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups all-purpose flour
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature


For the toffee sauce:
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream

Directions:
For the cake:
Heat the oven to 350°F and arrange a rack in the middle. Coat 8 (6-ounce) ramekins with butter and flour; set aside. (I used 7 but 3 of my ramekins were slightly larger)
Combine dates, water, and baking soda in a small saucepan over high heat. Bring to a boil, then remove from heat and set aside.
Place salt and flour in a medium bowl, whisk to combine, and set aside. Bring a medium pot of water to a simmer over high heat for a water bath.
Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
Add vanilla extract, then beat in eggs one at a time, just until incorporated. Remove the bowl from the mixer and stir in date mixture until well combined, then stir in flour mixture until just incorporated (don’t overmix).
Divide batter evenly among prepared ramekins and set them in a roasting pan or baking dish (you will likely need to use both a 13-by-9-inch dish and an 8-by-8-inch dish to fit them all). Pour simmering water into the bottom of the baking dishes until it reaches halfway up the sides of the ramekins. Very carefully place the baking dishes on the center rack of the oven. Bake until the center of each cake is just set and a cake tester inserted into the middle of each comes out clean, about 50 to 60 minutes. Meanwhile, prepare the toffee sauce.

For the toffee sauce:
Melt butter in a medium saucepan over medium heat. When it foams, add brown sugar and vanilla extract or seeds, stir once, and heat until bubbling and the color of maple syrup, about 5 minutes.
Carefully add cream in a slow stream while stirring, and cook until the sauce bubbles up and increases in volume, about 2 minutes; remove from heat.

To Serve:
When the cakes are finished, remove the ramekins from the oven and place on a cooling rack to come to room temperature. Once the cakes are cool, run a knife around the perimeter of each and invert to remove from the ramekins, then place upright on a serving plate. Serve the cakes at room temperature or slightly warmed, covered in warm toffee sauce.

Bloomin' Bread

Ingredients:
1 unsliced loaf of (round is preferable) sourdough bread
1 pound Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion, including white part
2-3 tsp poppy seeds

Directions:
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
Places slices of cheese between cuts. Mix together butter, onion, and poppy seeds. Pour over bread. Wrap in foil the entire thing in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.

Lemon Cream Cheese Danish

Ingredients:

Pastry:
A half-quantity of Processor Danish Pastry dough (recipe below), rolled out, and ready to use

Filling:
8 ounces cream cheese, room temperature
6 tablespoons sugar
1 large egg yolk
2 tablespoons ricotta
2 teaspoons vanilla
Pinch of salt
Zest of 2 lemons

Egg Glaze:
1 large egg, beaten with 2 tablespoons milk

Clear Glaze:
1/3 cup sugar
1/4 cup water

Sugar Glaze:
1/3 cup confectioners’ sugar mixed with 1-2 tablespoons warm water

Directions:
1. Line two baking sheets with parchment or Silpat®, and set aside.
2. Using a hand mixer or stand mixer, cream the cream cheese and sugar until smooth. With the mixer on low, add the egg yolk, ricotta, vanilla, salt and lemon zest, and mix until just combined.
3. Roll out the pastry into a big rectangle, and cut it in half. Divide each half into thirds, and place 1 heaping tablespoon of cream cheese filling on each piece of dough. (It’s tempting to add more filling, but don’t! The filling spreads, so it will seep out of the pasty if there’s too much.)
4. Fold the opposite corners up together, and seal them with a pinch.
5. Place the danishes on the baking sheets, and brush with the egg glaze.
6. Let them rise until they double in size, about 1 1/2 hours. They should feel like marshmallows.
7. About 30 minutes before they’re ready to be cooked, preheat the oven to 350 degrees F. If the corners have become unsealed, pinch them back together.
8. Bake for 15 minutes, or until puffy and golden brown.
9. Transfer the danishes to a wire rack.
10. While the danishes cool, make the clear glaze by heating the granulated sugar and water in a small saucepan or in the microwave. Bring to a boil, then remove from the heat.
11. Brush the danishes with the clear glaze.
12. When the danishes are a lot cooler, drizzle them with the sugar glaze.
Processor Danish Pastry
You’ll only need a half-batch of this dough for the danishes. Use the second half to experiment with another flavor or freeze it for later.

Pastry: (Makes about 2 pounds)
1/4 cup warm water
1/2 cup milk, at room temperature
1 large egg, at room temperature
2 1/4 cups white bread flour
1 package (1/4 ounce) rapid-rise yeast or 1 tablespoon fresh yeast
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, cold, cut into thin slices
1. Pour the water and milk into a measuring cup. Add the egg, beating with a fork to mix. Set aside.
2. Set a large bowl near your food processor.
3. Using your food processor, pulse the flour, yeast, salt and sugar just to combine.
4. Add the cold slices of butter. Process briefly so that the butter is cut up a little, though you still want visible chunks of at least 1/2 inch.
5. Transfer the mixture into the large bowl, and quickly add the contents of the cup.
6. Use your hands or a rubber spatula to fold the ingredients together, but don’t overmix. Expect to have a gooey mess with some butter lumps pebbling it.
7. Cover the bowl with plastic wrap, put it in the refrigerator, and leave it overnight or up to 4 days.
8. To Turn the Dough Into Pastry: Remove the dough from the refrigerator, let it get to room temperature, and roll it out into a 20-inch square. Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book.
9. Roll the dough out again into a 20-inch square, repeating the steps above 3 times.
10. Wrap the dough in plastic wrap, and put it in the refrigerator for 30 minutes (you can keep it in the refrigerator for up to 4 days, if you haven’t already done so at the earlier stage), or refrigerate half to use now and put the other half in the freezer to use later.

Malted Blondies

Ingredients:
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 Tablespoons malted milk powder
14 Tablespoons unsalted butter, softened, cut into 1-inch cubes
1 3/4 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla
1 cup malted milk balls (like whoppers) coarsely chopped in a food processor
1 cup semisweet, milk chocolate or white chocolate chips

Directions:
Preheat oven to 350 degrees F. Butter bottom and sides of a 9-by-13-inch baking pan. In a medium bowl, whisk flour, baking powder, salt, and malted milk powder together. In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined. Add the flour mixture in two batches and beat until just combined. Add the malted milk balls, semi sweet, milk chocolate or white chocolate chips and beat until just combined, about 10 seconds. The mixture will be thick.Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly. Bake in the center of the oven for 20-25 minutes, or until a toothpick inserted into the center of the blondie comes out fairly clean. I like mine on the gooier side so I start checking them a bit earlier than 20 minutes and pull them out when there is a little bit of the batter still stuck to the toothpick.Once the blondies are done transfer to a wire wrack and let cool for 20 minutes. Cut them into squares and serve with ice cream.

Simple Sesame Noodles

Ingredients:
12 ounces, fluid Thin Noodles, Cooked And Drained
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin

Directions:
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.Pour sauce over warm noodles and toss to coat.Sprinkle with green onions and toss.

Mushroom & Swiss Sliders

Ingredients:
⅓ cups Mayonnaise
2 Tablespoons Ketchup
1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
4 Tablespoons Butter
½ whole Medium Onion, Finely Diced
8 ounces, weight White Mushrooms, Chopped Finely
½ cups White Or Red Wine (optional)
4 dashes Worcestershire Sauce
Kosher Salt And Freshly Ground Black Pepper
2 pounds Ground Beef
4 Tablespoons Heavy Whipping Cream
4 dashes Worcestershire Sauce
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
4 slices Swiss Cheese, Cut Into Four Squares
8 whole Dinner (or Slider) Rolls, Split

Directions:
In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.

Shrimpo De Gallo (Pioneer Woman)

Ingredients:
1 pound Cooked Shrimp (tails Removed), Chopped
½ whole Red Onion, Diced Finely
½ cups Green Or Black Olives, Chopped
2 whole Tomatoes, Diced
2 whole Fresh Jalapeno Peppers, Minced
2 whole Avocados, Chopped
2 whole Limes, Juiced
Kosher Salt To Taste
2 cups Cilantro, Chopped

Directions:
Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you’ll have an accurate gauge of the salt content. Add more salt and/or lemon juice if needed.
Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving.

Gingerbread Cake With Cream Sauce

Ingredients:
1 cup sugar
1/2 cup butter, softened
2 cups flour
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp saltMix until crumbly.
Reserve 1/2 cup of the above mixture for the streusel topping.
To this, add 1/2 cup chopped pecans, if desired.
To the remainder, mix in
1 tsp baking soda
1 cup buttermilk
1/2 cup molasses
2 eggs

Directions:
Pour batter into a well-greased 13x9 baking pan. sprinkle with the reserved streusel topping. Bake at 350 for 28-30 minutes, or until toothpick comes out clean. Watch carefully so you don't overbake. Let cool slightly, and serve warm with Cream Sauce.Cream Sauce1 cup sugar1 cup heavy cream1/2 cup butterdash gingerCombine and bring to a gentle boil over medium heat. Stir 4 minutes. Serve and warm sauce over gingerbread. Refrigerate any remaining sauce.

Ice Cream Sandwhiches

Ingredients:
For the ice cream:
1 cup whole milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
¾ tsp. vanilla extract

For the cookies:
4 tbsp. unsalted butter, at room temperature
¼ cup vegetable oil
1 cup light brown sugar
2 large eggs
1 tsp. vanilla extract
½ cup unsweetened cocoa powder
2 cups all-purpose flour
1 tsp. baking powder
¼ tsp. salt

Directions:
Combine the milk, sugar and 1 cup of the cream in a medium saucepan. Heat over medium-high heat, stirring occasionally, until warmed through. Scrape the seeds from the vanilla bean into the mixture and add the husk of the bean as well. Cover the saucepan, remove from the heat and set aside to steep for 30 minutes at room temperature.
Pour the remaining 1 cup of cream into a large bowl with a fine mesh sieve set over the top. In a separate medium bowl, whisk together the egg yolks. Slowly pour some of the warm milk mixture into the bowl with the egg yolks, whisking constantly to temper the eggs. Continue until you have added all of the milk mixture. Return the mixture to the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, being sure to scrape the bottom of the pan as you stir. Continue cooking until the mixture thickens and coats the back of a spoon (about 170-175°F.) Pour the custard through the mesh sieve and stir it into the cream. Place the vanilla bean into the custard mixture, stir in the vanilla extract, and stir until cool over an ice bath. Cover and chill thoroughly in the refrigerator.
Remove the vanilla bean from the ice cream batter, stir well, and freeze in your ice cream maker according to the manufacturer’s instructions. Line a chilled 9 x 13″ pan with plastic wrap. When the ice cream has reached a soft serve consistency, spread some of the ice cream into the pan in an even layer about 1 inch thick. Freeze until firm.
In the bowl of an electric mixer, combine the butter, vegetable oil and brown sugar. Beat on medium speed until combined. Blend in the eggs one at a time, and the vanilla extract until smooth. In a separate bowl combine the cocoa powder, flour, baking powder and salt; whisk to blend. With the mixer on low speed, add the dry ingredients to the bowl with the wet ingredients and mix just until incorporated and a soft dough forms. Gather the dough into a disc, cover with plastic wrap and refrigerate until well chilled, at least 1 hour.
Preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured work surface, roll out the dough to about ¼-inch thick. Use a cookie cutter to cut out as many pieces as you can, transferring the cut outs to the prepared baking sheet. Gather and re-roll the dough scraps as needed. If desired, use a wooden skewer to make a dotted pattern on the cookies. Bake 8-10 minutes. Let cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.
To assemble the sandwiches, use the same cookie cutter that was used for the cookies to cut out pieces of ice cream. Layer one piece of ice cream between two of the cookies and return to the freezer immediately. Wrap the sandwiches individually as desired. Keep frozen until ready to serve.

Vanilla Bean Caramels

Ingredients:
1 cup heavy cream
5 tbsp. unsalted butter
½ tsp. vanilla extract
1 vanilla bean pod, split lengthwise and scraped
1¼ tsp. fleur de sel, plus more for sprinkling
1½ cups sugar
¼ cup light corn syrup
¼ cup water

Directions:
Line the bottom and sides of an 8-inch square baking dish with parchment paper. Lightly butter the parchment.
In a small saucepan, combine the cream, butter, vanilla extract, vanilla bean seeds, pods, and fleur de sel. Heat over medium-high heat and bring to a boil. Remove from the heat and set aside.
In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium-high heat, stirring occasionally until the sugar is dissolved. Boil, without stirring but gently swirling the pan occasionally, until the mixture is a light golden caramel color.
Remove the vanilla bean pods from the cream mixture and carefully stir the cream mixture into the caramel – the mixture will bubble up, so pour slowly and stir constantly. Continue simmering the mixture until it registers 248˚ F on a candy thermometer. Immediately remove from the heat and pour into the prepared pan. Let cool for 30 minutes, then sprinkle lightly with additional fleur de sel. Continue to let sit until completely set and cooled. Cut into 1-inch pieces (a buttered pizza cutter works well). Wrap the individual caramels in small pieces of wax paper, about 4-inch squares.

Bennigan's Turkey O'Toole

Pretzel Rolls

2 1/4 teaspoons dry yeast
1 1/4 cups warm water
3 1/4 cups bread flour
2 teaspoons salt
1/4 cup butter - softened
3 tablespoons baking soda
2 quarts water
1 large egg yolk

In a small bowl, whisk the yeast and 1/4 cup of the water until smooth. In the bowl of a heavy duty electric mixer fitted with the dough hook, combine the remaining 1 cup water, the bread flower, yeast mixture, salt, and butter.

Mix at slow speed for three minutes, scraping down the sides of the bowl and the hook as necessary the mixture blends evenly. When the ingredients are well combined, increase the mixture speed to high and continue mixing and occasionally scraping until the dough is firm and elastic (about 8 minutes). If the mixture is too firm for the mixer to handle, finish kneading it by hand. Turn the ball of dough out onto a lightly flowered work surface and let rest for five minutes, loosely covered with a kitchen towel.

Line a baking sheet that will fit in your freezer with parchment paper and set aside.Cut the dough into eight equal pieces, approximately 4 ounces in size. Roll each into a five inch long cylinder about one inch in diameter. With the palms of your hands, roll each cylinder into a rope about 12 inches long, of even thickness throughout the entire length. Tie the rope into a loose knot in the center, then tuck the ends under the middle and mold gently into an attractive shape. Place on the prepared baking sheet. Repeat with the remaining pieces of dough.

When the pretzel dough is shaped, let it sit in a very warm, moist place to rise until almost doubled in size, about 30 to 50 minutes. Freeze the shaped, risen pretzel dough uncovered on the baking sheet for at least 2 hrs. and up to 24 hrs; the dough should be frozen solid.Before removing the pretzels from the freezer, combine the baking soda and water in a large sauce pan and bring it to a simmer. Preheat the oven to 425 degrees F. Remove the pan from the freezer and, using a large flat skimmer, dip each frozen roll in the simmering water for about 3 seconds, letting the excess water drain before returning it to the baking sheet. Brush the pretzels with the egg and water mixture, then sprinkle coarse salt over them. Immediately place the baking sheet in the hot oven. Bake for 10 minutes, then lower oven temperature to 375 degrees F and bake for 8-12 minutes more.

Spread
3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1 tablespoon lemon juice +1 teaspoon lemon juice

In a mixing bowl, combine the sour cream, mayonnaise, and mustard. Blend thoroughly using a wire whisk.Slowly pour in the honey and lemon juice. Continue mixing ingredients until dressing is smooth and well combined.

Assembling the Turkey O'Toole:
Pretzel Roll sliced in half
2-3 ounces Sliced Turkey (good quality deli sliced turkey, Boar's Head is a good brand)
1 Slice Swiss Cheese (Boar's Head Swiss)
Honey Dijon Spread
Spread approximately 1 Tablespoon Honey Dijon spread on top and bottom pretzel roll. Add turkey to bottom portion of pretzel roll and top with 1 slice of swiss cheese.Put sandwich under preheated broiler to just melt cheese.Remove from broiler and place the top portion of the pretzel roll on top of sandwich.

Broccoli Salad

Ingredients:
2 bunches broccoli , cut into small bite size pieces
1 cup raisins or craisins
1 lb bacon (I used pre-packaged bits from Costco)
Red onion (optional)
½ cup slivered almonds (or peanuts)

Mix above with broccoli bites

Dressing:
1 Cup mayonnaise
½ Cup sugar
2 Tbsp vinegar

Ranch Wings

Ingredients:
2 pounds chicken wings, split at the joint, tips removed
3 1-ounce packets ranch dressing mix
1 1/2 cups all-purpose flour
Freshly ground pepper
3 large eggs
Vegetable oil, for frying
1/4 cup hot sauce
1/4 cup honey

Directions:
Toss the wings with 1 packet dressing mix in a large bowl. Cover and refrigerate at least 1 hour, or up to 4 hours.
Whisk the flour, 1 teaspoon pepper and 1 packet dressing mix in a large bowl. In another bowl, whisk the eggs, 2 tablespoons water and the remaining packet dressing mix. Dredge the wings a few at a time in the seasoned flour, then dip into the egg mixture and return to the flour mixture, turning to coat. Transfer to a rack.
Heat 1/2 inch vegetable oil in a medium cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the wings in batches until crisp and golden brown, 5 to 6 minutes per side. Remove with a slotted spoon and drain on paper towels. Whisk the hot sauce and honey in a bowl. Serve with the wings.

Buttermilk Donuts With Maple Glaze

Ingredients:
2 eggs
2/3 cup sugar
1 cup buttermilk
1 teaspoon vanilla
4 tablespoons melted butter
1 cup mashed potatoes (use 1 cup boiling water and 1/2 cup instant mashed potato flakes or buds)
4 and 1/2 cups flour, DIVIDED
2 and 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1 teaspoon salt
pinch of nutmeg

Directions:
In the bowl of a stand mixer, beat eggs until frothy. Add sugar and beat well. Add buttermilk butter, vanilla. Stir in mashed potaotes. Sprinkle exactly 3 and 1/2 cups flour, plus powder, soda, salt and nutmeg over the dough. Stir until just blended. The dough will be extremely sticky. Line a dinner plate with waxed paper. Sprinkle 1/2 cup flour on top of waxed paper. Gather sticky dough up and press onto waxed paper; sprinkle the top with remaining 1/2 cup flour. If you need to pat atop a little more flour to be able to work with the dough, go ahead and sprinkle/pat it on top but DO NOT mix it in. You can refrigerate dough for a couple of hours at this point if you want, but not for too long or the dough will turn black from the potatoes.

Let the dough rest on the plate for five minutes. Meanwile, heat large heavy pot with 1 inch of oil until oil is about 375 degrees. Turn donuts out onto flat floured surface. Pat the dough into a square only slightly larger than the plate. The dough should be about 1/2 inch thick. Do not knead in the flour that have you sprinkled on the donuts. It will cook away on the outside. Cut donuts with donut cutter, or use the top of a prescription pill bottle for donut holes. Holes are the best in my opinion. Fry donuts until pale golden brown, turning once. Drain on paper towels. Cool for five minutes before glazing.

Maple Glaze: Combine 2 cups powdered sugar, 2 teaspoons maple extract and about 4 tablespoons cream (or milk) until smooth. Double this for entire donut recipe or make half maple, some sugar and some powdered sugar donuts/holes.

"Watermelon" Ice Cream

Ingredients:
1 container raspberry sherbet -- at least 1.5 quarts
1 container lime sherbet -- at least 1.5 quarts
About 1 cup of semi-sweet chocolate chips

Directions:
Soften the container of lime sherbet for the rind. Be careful and don't soften too much or you will have a gooey mess! Take a larger size mixing bowl; I prefer to use metal, and spread it evenly around the bottom and sides of the bowl. Freeze until hardened. Depending on the temperature of your freezer, that can take up to six hours.

When the lime sherbet rind is frozen, soften the raspberry sherbet and stir in chocolate chip seeds. Put raspberry sherbet mixture inside of the lime sherbet rind and then freeze for at least six hours. When you are ready to serve, you can put the mixing bowl in a pan of hot water for about 2 to 3 minutes; then invert on serving tray. If your watermelon is unfrozen too much, refreeze for a little longer.

Peanut Butter Cup Ice Cream

Note: one of the great things about making your own ice cream is that you can control the amount of sugar or fat! You may want to use cream instead of the fat-free half and half or full-fat half and half. You could also use whole milk instead of the 1 percent milk. Because of the fat in the peanut butter, I don't think these other fats are needed.
Ingredients:
1-1/8 cups good quality, but NOT natural peanut butter
3/4 cup white sugar
1-1/4 cups 1 percent milk
2 cups fat-free half and half
1-1/2 teaspoons pure vanilla extract
1 cup Reese's Peanut Butter Cups, chopped in small pieces and additional ones to garnish.

Directions:
In a medium mixing bowl, use a handmixer to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the half and half and vanilla. Pour the mixture into the freezer bowl; turn on the machine. Mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the chopped candy though the top and let mix in completely. The ice cream will have a soft texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Because I like a harder ice cream, I usually freeze it for about 2 more hours. Remove from freezer about 15 mintues before serving. Garnish with additional Reese's Peanut Butter Cups.

Candy Corn Cookies

Ingredients:

1 cup sugar
1 cup softened butter
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 egg
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Sugar

Directions:
Mix 1 cup sugar, butter, milk, vanilla and almond extract, and egg. Stir in flour, baking powder and salt. Color one part of dough with orange coloring; color another part of dough with yellow coloring. Form all three dough parts into rounds and cover and refrigerate for at least one hour.

Heat oven to 350 degrees.After refrigerating, roll each of the colored doughs into a 5 inch by 24 inch strip; you could vary this. Trim the edges.

Then, combine the three strips. Weigh each of the colored dough disks to make sure there is an even amount of each. Trim the edges. Roll the dough up evenly and carefully.

Once it is rolled up, you can begin to cut it into slices of about one-half inch. A bread knife worked really well. Before baking, sprinkle sugar on each cookie.

Before baking, sprinkle sugar on each cookie. Bake at 350 for about 8 to 10 minutes. Remove from cookie pans and place on cooling rack.

The only tricky part is making sure that you achieve the correct stiffness. If the dough is too soft, refrigerate longer. If the dough is too stiff, let sit out on the counter.

Buttercrunch Toffee

Ingredients:
1 cup almonds, pecans or hazelnuts
1 tablespoon water
4 tablespoons butter, cut into small pieces
1/2 cup granulated sugar
2 tablespoons packed light or dark brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup chocolate chips or 3 ounces bittersweet or semisweet chocolate, chopped

Directions:
1. To Prep the Almonds: Spread the almonds on a baking sheet, and bake them at 350 degrees F for 10 to 12 minutes, stirring them halfway through so they toast evenly. Let them cool, and chop them finely.
2. Set aside half of the chopped nuts. Place the other half on an ungreased baking sheet, and gather the nuts into an 8-inch circle. Set aside.
3. In a small saucepan fitted with a candy thermometer, combine the water, butter, granulated sugar and brown sugar over medium heat. (Don’t overstir!) Cook the mixture until it reaches 300 degrees F. Remove the pan from the heat, and stir in the baking soda and vanilla until just combined.
4. Pour the mixture onto your circle of almonds.
5. Sprinkle chocolate chips over the toffee, and set aside for 2 minutes while the chocolate melts. Using a spatula, spread the chocolate over the toffee.
6. Scatter the remaining half of your almonds over the chocolate. Let the toffee cool completely.

Nedra's Baked French Toast

Ingredients:
1 cube butter per pan (makes 2-3 pans)

2 C milk
6 eggs
1/2 c brown sugar
2 T cinnamon
2 t vanilla
bread

Directions:
A baking stone works best (jelly roll pan). Melt in each (2) pan 1 cube of butter while oven is preheating at 400 degrees. Mix all other ingredients then drench the bread in the egg mixture. Remove the stone when butter is melted and dip one side in the butter than turn over and place in the pan. You can fit about 6 slices per pan. Bak for 10 minutes, then flip and bake an additional 10 minutes.

Cinnamon Bread

Ingredients:
1 cup Milk
6 Tablespoons Butter
2-½ teaspoons Active Dry Yeast
2 whole Eggs
⅓ cups Sugar
3-½ cups All-purpose Flour
1 teaspoon Salt
⅓ cups Sugar
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And Greasing

Directions:
Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Combine flour and salt.
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

Cheese Garlic Bread

Ingredients:
2 Loaves French bread
1/2 C. Butter, softened
1 C. Shredded Asiago cheese
1 C. Shredded jack cheese
1 C. Mayonnaise
1 bunch Green onions, chopped
2 Cloves garlic, pureed

Directions:
Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices & serve.

Cashew Chicken Over Puff Pastry

Ingredients:
3 tablespoons butter
1/2 cup cashew nuts, coarsely chopped
2 cups uncooked chicken, chopped
1 cup broccoli, chopped
1/2 cup onion, diced
3/4 cups chicken broth
1 tablespoons cornstarch
1 tablespoons soy sauce

Directions:
Heat 1T. butter and cook cashews until lightly toasted. Remove nuts from pan. Heat 2T. butter, saute chicken and onions stirring often. Add chicken broth and broccoli. Cover and cook until broccoli is tender, 6 to 8 minutes. Dissolve cornstarch in soy sauce; stir into chicken mixture. Stir over medium heat until thickened. Remove from heat and add cashews.

Parmesan Cream Sauce
2 T.butter
2 teaspoons flour
3/4 cup whipping cream
1/2 cup grated Parmesan cheese
Melt butter in large skillet over medium-high heat. Add flour; cook and stir with wire whisk 1 minute. Add cream, whisking vigorously until thick and smooth, about 2 minutes. Reduce heat to low and stir in Parmesan.

Snickerdoodle Bread

Ingredients:
2 1/2 c. all purpose flour
2 t. baking powder
1/2 t. salt
2 t. cinnamon
1 cup butter, softened
2 c. sugar
3 eggs
2 t. vanilla
1 cup sour cream
1 1/2 cup cinnamon chips (1 pkg. Hershey’s)
2 T. flour

Topping:
2 T. sugar
2 t. cinnamon

Directions:
Combine 2 1/2 cups flour and baking powder in a bowl. In a separate bowl, cream butter and 2 c. sugar, salt and cinnamon until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combined. Add flour mixture stirring until just combined. Coat the cinnamon chips with 2 T. flour and stir into batter.

Spoon batter into four/five greased mini loaf pans (5 3/4 x 3 1/4 x 2 1/4. Don’t fill more than 2/3 full.) Combined 2 T. sugar and 2 t. cinnamon and sprinkle over the top of batter in the pans. Bake at 350º for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 5 minutes before removing from pan.
Note: You can also make this in two 9×5 loaf pans. Bake at 350º for 60 to 70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean.

Thai Chicken Quesadillas

Ingredients:
2 large boneless skinless chicken breasts, diced
2 tablespoons grated ginger
1 teaspoon Tabasco or cayenne pepper sauce
1/2 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons lime juice
8 (9- to 10-inch) flour or wheat tortillas
8 ounces Monterey Jack Cheddar cheese, grated
1/3 cup thinly slice green onions
1/2 cup diced roasted salted peanuts
1/4 cup chopped cilantro

Directions:
Brown chicken in a large non-stick skillet until it is cooked through. Mix together ginger, hot sauce, peanut butter, soy sauce, and lime juice. Stir into chicken.

Lay 4 tortillas on the counter and spread 1/3 cup cheese over each. Spread 1 cup chicken over cheese. Sprinkle some onions, peanuts, and cilantro over cheese. Spread another 3/3 cup cheese over top.

Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. (I used an electric griddle.) Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

Turn over, cover and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Pesto

Ingredients:

2 C. firmly packed basil leaves, washed and dried
6 garlic cloves
¾ C. extra-virgin olive oil
¼ C. roasted pine nuts
1 C. (4 oz.) freshly grated Parmesan cheese
1 tsp. salt
1 tsp. freshly ground black pepper
*optional: 1 vitamin C tablet (keeps the pesto from going brown)

Directions:
Place the basil in the bowl of a food processor fitted with a metal blade. Add the garlic and pulse several times to make a rough chop.
Add the olive oil in a slow steady stream down the feed tube, with the motor running. Stop and scrape down the sides of the bowl several times.
Add the pine nuts, Parmesan, salt, and pepper and puree about 1 minute longer until the mixture is well blended and smooth.
*(Note: If adding a vitamin C tablet, add it along with the pine nuts).

Refrigerate in an airtight container until ready to use or up to 2 weeks.

You can also refrigerate this in ice cube trays in one tablespoon amounts. After it is frozen, remove from the trays and store in freezer bags for up to 6 months. Take out only as many cubes as you need. Or freeze pesto in Pyrex baking pans, turn it out onto a cutting board, and cut into recipe size chunks

Peach Jam

Ingredients:
4 lbs peaches (7 cups or so)
1/4 cup lemon juice
2 cups sugar

Directions:
Peel and slice peaches. For a peeling trick, place peaches in boiling water for 15-30 seconds. Remove with a slotted spoon and dunk in cool water. Gently rub to loosen the skins from the fruit (I use a paper towel). Place slices in a large non-reactive pan. Sprinkle the sugar over the top of the fruit. Don’t stir–just let the sugar sit and seep into the peaches. It will help release the natural juices of the fruit. Allow to sit at room temperature for 1-2 hours.

Place pot on stove and bring to a vigorous boil. Using a potato masher or other handy kitchen tool, begin to mash down the peaches. Then using a wooden spoon or stick, continue stirring the peaches as they cook down, 25-30 minutes, or until they reach the gelling state. Using a funnel, pour the hot mixture into clean, dry class jars leaving about 1/4 inch at the top. Cap and screw on lids, leaving them rather loose. Process in a hot water bath for 10 minutes or steam canner.

Apple Date & Nut Cake

Ingredients:
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts

Topping:
1 cup brown sugar
1/2 cup butter
1/4 cup milk

Directions:
Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
Combine sugar and oil using a mixer until blended.
Add eggs and vanilla, mixing until combined.
Add flour mixture and mix well.
Stir in nuts, dates and apples. The batter will be very thick.
Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
Cool cake and using a skewer, poke holes in cake.
Cook topping ingredients on stove until mixture bubbles.
Pour topping over cake letting some seep into the cake.

Apple Cider Donuts

Ingredients:
1 c. apple cider, preferably fresh apple cider or something high-quality like Simply Apple
1 c. sugar
3 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. pumpkin pie spice
1/4 c. butter-flavored shortening
2 eggs
1/2 c. buttermilk
1 quart canola or peanut oil (for frying)

Spiced Sugar (shake or whisk to combine):
3/4 c. white sugar
1 Tbsp. + 1 tsp. pumpkin pie spice

Directions:
In a medium saucepan over high heat, bring the apple cider to a boil. Continue to cook over high heat for about 7-10 minutes or until it's reduced to 1/4 c. Remove from heat and allow to cool (you can transfer it to a heat-safe cup and place in the refrigerator or freezer to make things move a little more quickly. Also, if you're in a pinch, you can use 1/4 c. of undiluted apple juice concentrate).

While the cider is reducing, combine shortening and sugar in a large bowl and mix with an electric mixer on high for 2-3 minutes or until it's light and fluffy (if you're using a KitchenAid mixer, use the paddle beater). Add eggs one at a time, beating completely after each addition. Add reduced cider and buttermilk and beat until combined.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Add flour mixture to the liquid mixture and beat until just blended. The dough will be very soft--it will be about the consistency of chocolate chip cookie dough.

Carefully lay a sheet of plastic wrap on top of a baking sheet. Transfer dough to the plastic wrap. Lightly flour a rolling pin and roll dough out to about 1/2" thick. Top with another layer of plastic wrap and transfer the pan to the freezer for about 20 minutes or the refrigerator for 1 hour. While dough is chilling, you can prepare the spiced sugar topping.

When the dough has chilled, remove from the freezer/refrigerator. Using a round cookie cutter, cut circles out of the dough. Using a smaller cookie cutter cut the centers out of the circles and reserve the "holes" for little bite-sized pieces of apple-spiced goodness! Place cut dough pieces on a lightly floured baking sheet. When all the dough has been cut out, place the pan back in the refrigerator while you prepare the oil for frying.

In a large, deep saucepan or Dutch oven, heat 1 quart of oil over medium heat. Using a candy thermometer, heat oil to 325 degrees. While oil is heating, line a plate or baking sheet with paper towels.

When the oil is hot, carefully place a few pieces of dough into the hot oil (don't crowd the pan, but you can probably get away with cooking 3-4 at a time, at least). The dough will sink down and then rise to the surface. Check the bottom side; if it's golden brown, flip the doughnut. If it's still a little pale, give it another 30 seconds or so and then check it again. After you've flipped the doughnut, the other side will cook significantly faster, so keep an eye on them. All in all, they should take about 90 seconds-2 minutes to cook completely.

Remove doughnuts from hot oil with a heat-proof slotted spoon and transfer to paper towels, followed by a baking rack (if you need the paper towel space for more doughnuts).

Repeat frying process with remaining dough and then with the holes--the doughnut holes will cook EXTREMELY quickly, so be careful not to burn them.

Place spiced sugar mix in a large Ziploc bag and then shake a few doughnuts at a time in the mixture.

Monster Munch

Ingredients:

1 package Almond Bark (1 lb)

12 C popped popcorn (about 1/2 C kernals)

1 C candy corn

1 C dry roasted, salted peanuts

1/2 C Reeces Pieces

Directions:

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

Garlic Cheese Rolls

Ingredients:
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Bread Seasoning: (makes spice jar worth)
1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning

Shredded mozzarella cheese

Directions:
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Sprinkle counter with flour OR use non-stick spray on the counter and your rolling pin. Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating. When the oven is ready, bake for 18-22 minutes. You're going to need to keep a CLOSE eye during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top.

Caramel Apple Cider

Ingredients:
1 1/2 gallon apple cider, approx 8 cups (do not use apple juice)
1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange
1 orange
8 cloves
2 fresh cinnamon sticks
1/4 t ground allspice
1/3 C jarred caramel sauce more to taste if needed OR caramel flavored syrup (Torani brand)
whipped cream

Directions:
Begin by pouring 8 C of apple cider into a large stock pot on the stove pot. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice. (don't substitute ground cinnamon or cloves-- the whole spices taste a lot better, but also ground spices will just add grainy pulp to the mixture). Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little hole first and then insert the cloves. If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it.

Gently drop the whole orange into the pot. Bring cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you're keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you're going to have the pot warming for hours on end, take out the orange.

After you've simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon!

Pumpkin Pie Milkshake

Ingredients:
1/3 C canned pumpkin
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
pinch cloves
pinch nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Directions:
Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C. Pour into a glass and sprinkle with crushed graham craker crumbs just before serving.

A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.

Shrimp Enchiladas

Ingredients:
1/2 cup sweet red pepper, chopped
1/2 cup onion, minced
1/2 cup green pepper, chopped
1/4 cup butter
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 cup whipping cream
1 tablespoon all-purpose flour
1 1/2 cups Monterrey Jack cheese, divided
1 1/2 cups pepper-jack cheese, divided
1/2 cup sour cream

2 tablespoons butter
1 1/2 pounds shrimp, peeled and deveined
1/2 cup onion, chopped
2 cups ripe tomatoes, chopped

8 (9-inch) flour tortillas

Directions:
Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, cream and flour; blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese (part Monterrey Jack, part Pepperjack); stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop; return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.Bake at 350 degrees for 30 to 35 minutes.

Spinach Cheese Roll

Ingredients:
8 Rhodes Texas rolls, thawed and risen (or 12 regular dinner rolls)
1 8-oz pkg cream cheese
3 c chopped fresh spinach
1/2 tsp basil
1/2 tsp rosemary
1 egg
1/4 c parmesan cheese
2 c chopped ham
1 c sliced fresh mushrooms
1/2 c chopped onion
1 clove garlic, minced
2 tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
parmesan cheese, if desired

Directions:
Press rolls together and roll out to a 10x13 inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, parmesan cheese and ham in bowl. Spread mixture over dough. Saute mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on baking sheet sprayed with non-stick cooking spray. Brush with egg and sprinkle with parmesan cheese.

Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees 45 minutes. Do not underbake. Cove with foil the last 15 minutes. Let cool for 5 minutes before slicing.

Pumpkin Spice Pancakes

Ingredients:
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions: In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Pizza Popcorn

Ingredients:
2 1/2 quarts popped popcorn
1/3 cup butter
1/4 cup finely grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano or Italian Seasoning
1/2 teaspoon dried basil
1/4 teaspoon onion powder
2 tablespoons spaghetti sauce mix (optional)

Directions:
Melt butter in a small saucepan; add remaining ingredients except Parmesan cheese. Pour butter over popcorn and mix well. As you are mixing, add in the Parmesan. Pour into a jelly roll pan and bake uncovered, at 250 degrees F for 10 minutes.

NOTE: 1/3 to 1/2 cup unpopped kernels makes 2 1/2 quarts popped

PW's Fritter Bites

Ingredients:
FRITTERS
2 cups All-purpose Flour
½ cups Sugar
3 Tablespoons Sugar
2-¼ teaspoons Baking Powder
1-¼ teaspoon Salt
2 teaspoons Ground Cinnamon
2 whole Large Eggs
¾ cups Whole Milk
2 teaspoons Vanilla Extract
2 Tablespoons Melted Butter
2 whole Granny Smith Apples, Peeled And Diced

Powdered Sugar (optional, For Dusting)

GLAZE (optional)
1-½ cup Powdered Sugar
¼ teaspoons Salt
¼ teaspoons Vanilla
¼ cups Milk

Directions:
In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!
Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they’ll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don’t get too brown, but cook them long enough to make sure the batter’s cooked through, about 2 to 2 1/2 minutes total.
Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).
Serve warm!
**May be heated up the next day in a 350 degree oven for 8 minutes.