B O S S E AT S
LARA & ISABELLA BOSS
B O S S E AT S
Introduction
4
Measurements
6
Substitutions
7
Breakfast
8
Soups
22
CONTENTS Breads
32
Pastas
42
Entreés
54
Sides
70
Cakes & Pies
82
Treats 102
4
INT RO D UC T I ON What an amazing summer this has been cooking with my family. Food is such an important part of our lives. My mom made cooking a priority, and baking has been a huge passion of hers. As I have grown older I have developed a love for creating delicious food. Cooking and styling food with my mom this summer has been a wonderful experience that I will always remember. This book is a tribute to some of our favorite family recipes, from simple to complex, that our family has enjoyed over the years. I see so many loved ones in the pages of this cookbook. By compiling these recipes I hope to create a space for new memories–surrounded by food–in my future family. Best, Bella
5
MEASUR EM EN TS MEASURE under
1/8
tsp.
EQ U I VA L E N T dash or pinch
3 tsp.
1 tbsp.
4 tbsp.
1/4
cup or 2 oz.
5
1/3
cup
8 tbsp.
1/2
cup or 4 oz.
10
1/3
tbsp.
2/3
cup
12 tbsp.
3/4
cup or 6 oz.
16 tbsp.
1 cup or 8 oz.
2/3
tbsp.
1/8
cup
2 tbsp. or 1 oz.
1/4
cup
4 tbsp. or 2 oz.
1/3
cup
5 tbsp. & 1 tsp.
1/2
cup
8 tbsp. or 4 oz.
3/4
cup
12 tbsp. or 6 oz.
1 cup
16 tbsp. or 8 oz.
2 cups
1 pint or 16 oz.
4 cups
1 quart or 32 oz.
8 cups
2 quarts or
16 cups
4 quarts or 1 gallon or 128 oz.
6
1/2
gallon or 64 oz.
S UB ST I T UT I O N S MISSIN G
SUBST I T UT I ON
baking powder
1 tsp. baking powder = tsp. cornstarch
baking soda
1/2
tsp. baking soda = 2 tsp. baking powder
butter (salted)
1/2
cup salted =
butter (unsalted)
1/2
cup unsalted =
buttermilk
1 cup buttermilk = 1 tbsp. lemon juice + enough milk to make 1 cup. Let stand for 5 minutes
cake flour
1 cup cake flour =
chocolate
1 oz. unsweetened chocolate = 3 tbsp. unsweetened cocoa powder + 1 tbsp. unsalted butter, vegetable oil, or shortening
cocoa powder
1/4
cream
1 cup cream =
7/8
cup milk + 1 tbsp. butter
garlic
1 clove garlic = recipe)
1/8
tsp. garlic powder or
1/2
1/4
tsp. baking soda +
cup unsalted +
1/2
tsp. salt
cup salted -
1/2
tsp. salt
1/2
3/4
1/2
tsp. cream of tartar +
1/4
cup sifted all-purpose flour + 2 tbsp. cornstarch
cup cocoa powder = 1 oz. unsweetened chocolate
1/2
half and half
1 cup half and half =
shortening
1 cup vegetable shortening = 1 cup butter
vanilla
1 vanilla bean = 2
whole milk
1 cup whole milk = 1 cup skim milk + 2 tbsp. melted butter
wine
1 cup wine = 1 cup chicken or beef broth or 1 cup water
1/2
1/2
cup whole milk +
tsp. garlic salt (reduce salt in
1/2
cup heavy cream
teaspoons vanilla extract
7
8
Granola
10
Coffee Cake
12
Banana Crumble Muffins
14
B R E A K FA S T Grandma’s Cinnamon Rolls
16
Buttermilk Pancakes
18
German Pancakes
20
GR ANOL A INGREDIENTS
I N ST R UC T I ON S
3 cups rolled oats 3 tbsp. light brown sugar 1/2 tsp. cinnamon 1/4 tsp. salt 1/3 cup honey 1/4 cup vegetable oil 1 tsp. vanilla 1/2 cup nuts, coarsely chopped and toasted
Preheat the oven to 250°F, and place the rack in the center. Place the oats, brown sugar, cinnamon, and salt in a small bowl and stir to combine. Set aside. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and stir until the oats are thoroughly coated. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 45 minutes and then continue baking until the granola is very light golden brown, about 15 minutes more. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. Add the nuts to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks. Makes 6 servings,
10 | B R E A KFAST
1/2
cup each | Takes 2 hours
11
COFFEE C A K E INGREDIENTS
I N ST R UC T I ON S
Batter 1/2 cup butter, melted 2 eggs 1 cup sugar 3 cups flour 2 tsp. vanilla 4 tsp. baking powder 1/4 tsp. salt 1 1/2 cups milk
Preheat the oven to 350°F. In a large bowl, mix dry batter ingredients together. Then add the remaining batter ingredients and stir until just combined. Pour into a greased 9x13 pan.
Streusel 2 cups brown sugar 1/2 cup flour 4 tsp cinnamon 1 cup butter, melted 1 1/2 cup nuts, chopped
Makes 9 pieces | Takes 1 hour and 30 minutes
12 | B R E A KFAST
For the topping, mix all the ingredients together in a small bowl until well combined. Spread evenly on the batter and swirl with a knife. Bake for 30-35 minutes. It will still look like it is not done, but remove it from the oven as it will continue to cook in the pan as it sits.
13
BANANA C RUM BL E MU F F INS INGREDIENTS
I N ST R UC T I ON S
Batter 1 1/2 cup flour 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 3 bananas, mashed 3/4 cup sugar 1 egg 1/3 cup butter, melted
Preheat the oven to 375°F. To make the batter, mix in first four ingredients. Beat in the bananas, sugar, egg, and butter. To make the topping, mix the brown sugar, flour, and cinnamon in a small bowl, then cut in the butter. Texture should be similar to that of cornmeal. Spoon batter into muffin liners. Sprinkle topping over muffins. Bake 18-20 minutes or until a toothpick comes out clean. Makes 12 muffins | Takes 30 minutes
Topping 1/3 cup brown sugar 1/8 cup flour 1/8 tsp. cinnamon 2 tbsp. butter
14 | B R E A KFAST
15
GRAND M A’S C I N N A M O N R O L L S INGREDIENTS
I N ST R UC T I ON S
Dough 2 tbsp. yeast 1 cup milk, scalded 1 1/2 tsp. salt 1/2 cup sugar 7 tbsp. shortening 2 eggs 1 tsp. lemon zest 4 1/2 cups flour
Mix all dough ingredients in a large bowl and knead the dough until combined. Flour a clean surface and roll dough into a large rectangle 1/8- to 1/4- inch thick. Do not make it too thin, or it will get holes when rolled. Spread the butter evenly across dough. Cover generously in brown sugar and cinnamon, adding nuts if desired.
Filling 1/2 cup butter, softened generous brown sugar generous cinnamon Cream Cheese Frosting 8 oz. cream cheese 4 cups powdered sugar 2 tbsp. milk 1 tbsp. vanilla
Roll the dough tightly into a log. Cut rolls about 1 1/2- to 2inches thick. Place in a greased pan and leave a bit of space between them. Cover the rolls and let them rise until they double in size, about 1 hour. Use the bread proof setting or place on a warm oven to speed up the process. Heat the oven to 375°F. Cook the rolls for about 30 minutes or until golden brown. Let them cool and then frost them. Makes 15 rolls | Takes 2 hours and 30 minutes
Special thanks to Grandma Pam for this killer roll recipe. Optional chopped pecans
16 | B R E A KFAST
17
B UTTERM I L K PA N C A K E S INGREDIENTS
I N ST R UC T I ON S
1 cup flour 2 tsp. baking powder 1/2 tsp. salt 2 tbsp. sugar 1 egg, lightly beaten 1 cup milk 2 tbsp. butter, melted butter for griddle
Preheat the griddle to 375°F or the griddle pan to medium high heat. Whisk the flour, baking powder, salt, and sugar in bowl. Add the egg, milk, and melted butter and whisk to combine. The batter should have small to medium lumps. Test the griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Grease the griddle. Pour about 1/4 cup batter onto griddle about 2 inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden brown on bottom, 1 minute. In order to avoid a tough pancake, only flip once. Re-grease the pan and repeat with remaining batter. Makes 9 4-inch pancakes | Takes 20 minutes
18 | B R E A KFAST
19
GE RM AN PA N C A KE S INGREDIENTS
I N ST R UC T I ON S
6 eggs 1 cup milk 1 cup flour dash salt 1 tsp. vanilla 5 tbsp. butter
Preheat the oven to 425°F. As the oven preheats, put the butter in an un-greased 9x13 baking dish and place in the oven, just until melted. Mix the eggs, milk, salt, and vanilla. Sift in the flour and mix until smooth. Pour the batter into baking dish. Bake for 22-25 minutes or until edges are golden brown and puffy. When done, butter and sprinkle generously with powdered sugar or syrup. Makes 6 servings | Takes 30 minutes
20 | B R E A KFAST
21
Zuppa Toscana Soup
24
Tomato Florentine
26
SOUPS Cheesy Potato Bacon Soup
28
Beef & Bean Chili
30
Z UPPA TOSC A N A SO U P INGREDIENTS
I N ST R UC T I ON S
1 lb. spicy Italian sausage, crumbled 1/2 lb. bacon, chopped 1 quart water 29 oz. chicken broth 2 large russet potatoes, peeled and cubed 2 cloves garlic, minced 1 medium onion, chopped 2 cups kale, chopped 2 cups cream salt and pepper
Cook the bacon in the oven and crumble. Cook the sausage with the crumbled bacon in a frying pan, drain, and set aside.
24 | SO UP S
Put the water, broth, potatoes, garlic, and onion in pot. Simmer until the potatoes are tender. Add the sausage and bacon to the pot. Simmer 10 minutes. Add the kale and cream to the pot. Season with salt and pepper to taste. Makes 12 servings | Takes 1 hour and 30 minutes
TOM ATO F LOREN T I N E INGREDIENTS
I N ST R UC T I ON S
3 tbsp. butter 3 tbsp. flour 1/2 small onion, diced 2 tbsp. butter 2 tbsp. fresh garlic 3 chicken bouillon cubes 1 cup boiling water 28 oz. can crushed tomatoes 1 tbsp. ketchup 3/4 cup vegetable juice 1/2 tbsp. dried basil 1/2 tbsp. dried dill 1/4 tsp. hot pepper sauce 1/2 tsp. sugar 1/4 tbsp. black pepper 2 tbsp. chicken broth or apple juice 2 cups heavy cream
Prepare a roux by heating 3 tbsp. butter in a heavy saucepan over medium heat, until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.
Optional cup fresh spinach julienned to 1/8 inch 1/2
26 | SO UP S
Sauté onions in 2 tbsp. butter over medium heat until golden brown. Add garlic and continue to sauté 1-2 minutes. Remove mixture from heat and purée in food processor. Prepare chicken base by dissolving chicken bouillon cubes in hot water. In a heavy pot, heat tomatoes, ketchup, vegetable juice, and chicken base over medium-low heat. Add puréed onion mixture, basil, dill, hot pepper sauce, sugar, black pepper, and broth or juice. Simmer 15 minutes. Whisk in roux and simmer an additional 30 minutes over medium-low heat. Whisk in cream. Garnish with spinach if desired. Serve immediately or cool and refrigerate. Makes 6 servings, about minutes
3/4
cup each | Takes 1 hour and 15
C HEESY P OTATO BACO N S O U P INGREDIENTS
I N ST R UC T I ON S
6 slices of bacon cut into 1/2 inch pieces (with scissors) 1 medium onion, finely chopped 4 cups chicken broth 2 cups water 5 large potatoes, peeled and diced 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. dill 1/4 cup flour 1/2 cup milk 1/2 cup cream 2 cups cheddar cheese, shredded
Cook the bacon and onion in a large saucepan over medium heat 5-7 minutes or until the bacon is cooked and the onions are tender. Place the mixture in a 5-quart slow cooker. Add the chicken broth, water, potatoes, salt, pepper, and dill, stirring well. Cover. Cook on medium-high 4 hours or on low 8 hours.
Optional green onions, chopped
28 | SO UP S
Increase heat slightly. Whisk the flour into the milk, making sure there aren’t any lumps. Pour into slow cooker. Add the cream and stir well. Cook 30 minutes more or until heated through. Sprinkle with cheese, additional bacon, and green onions if desired. Makes 6 servings | Takes 5 hours
B EEF & BE A N C HI L I INGREDIENTS
I N ST R UC T I ON S
1 lb. lean ground beef, cooked 2 tsp. olive oil 1 medium onion, diced 2 ribs celery, diced 2 cloves garlic, minced 1 small jalapeño pepper, seeded and minced 2 tbsp. chili powder 2 tsp. ground cumin 1 tsp. dried oregano 2 bay leaves 1/2 tsp. table salt 1/2 tsp. red pepper flakes 28 oz. can crushed tomatoes 1 cup beef broth 8 oz. can tomato sauce 30 oz. canned kidney beans, rinsed and drained
Coat a large stockpot with cooking spray and set over mediumhigh heat. Add the beef and cook until browned, breaking up the meat as it cooks, about 5 minutes. Remove the beef from pot and set aside.
Optional green onions, chopped cheese, shredded sour cream cornbread (see page 34)
30 | SO UP S
Add the oil to pot and set over medium-high heat. When the oil begins to simmer, add the onion, celery, garlic, and jalapeño. Sauté until tender, about 4 minutes. Add the reserved beef, chili powder, cumin, oregano, bay leaves, salt, and red pepper flakes. Stir to coat the vegetables and beef with spices. Add the tomatoes, broth, tomato sauce, and beans. Bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes. Discard the bay leaves, ladle chili into bowls, and top with green onions, cheese, and sour cream. Serve with a side of warm cornbread. Makes 8 servings, about 1 cup per serving | Takes 1 hour
32
Easy Cornbread
34
Skillet Biscuits
36
BREAD Pizza Dough
38
Meme’s Bread 40
EASY CORN BRE A D INGREDIENTS
I N ST R UC T I ON S
2 pkg. corn muffin mix 8 oz. can creamed corn 2 eggs 1/2 cup sour cream 1/2 cup cheddar cheese, shredded 1/4-1/2 cup milk
Preheat the oven to 350°F. Mix all the ingredients in a bowl. Stir just until moist. Pour into a greased 9x9 pan. Bake 17-20 minutes or until golden.
34 | B R E A DS
Makes 9 servings | Takes 30 minutes
S KILL ET BI SC UI TS INGREDIENTS
I N ST R UC T I ON S
2 cups flour 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup cold butter 2 tsp. honey 1 cup buttermilk
Preheat the oven to 400°F. Mix dry ingredients and then bring the butter out from the fridge. Cut it lengthwise in half, then in half again, and then cube it. Use a pastry cutter and work in the butter until it looks like tiny pea size clumps with the dry ingredients. Add the honey and 3/4 cup of buttermilk till it sticks together on itself. If you need to add the rest of the 1/4 cup, go ahead, but it should be a shaggy type dough, not smooth. Lightly dust the counter top with flour and dump your dough out. Gently pat it into a 1/2-inch rectangle. It should be slightly tacky. If it sticks to your fingers, very lightly dust the top with flour. Fold into thirds, turn it vertical, and pat back out into a rectangle. Fold into thirds and repeat once more—a total of 3 times patting and folding. On the final 3rd pat out, cut out your biscuits with a metal biscuit cutter. Do not twist. Push down and lift straight up. You’ll get six biscuits and then push the scraps back together for the last two biscuits. Place biscuits in a cast iron skillet and bake for 15 minutes or until golden on top. Makes 8 biscuits | Takes 20 minutes
36 | B R E A DS
PIZZ A D O UG H INGREDIENTS
I N ST R UC T I ON S
1 tsp. yeast 1 1/2 cups warm water 4 cups flour 1 tsp. salt 1/2 cup olive oil, and extra for drizzling
Pour the warm water into a bowl. Sprinkle the yeast over the water.
Optional pesto (see page 44)
Combine the flour and salt into a mixing bowl. With electric mixer on low speed, drizzle in the olive oil until just incorporated. In a separate bowl gently stir the yeast and water mixture and drizzle it into the flour and oil mixture. Mix until the dough forms a ball. Drizzle a little olive oil into a clean bowl. Put the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours, or cover with plastic wrap and store in the fridge for up to 2 days. To prepare the pizza, preheat the oven to 500°F. Divide the dough in half. Lightly drizzle olive oil on a pizza pan or rimmed baking sheet. Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers. The thinner the better. Lay the desired toppings over the dough and bake the pizza for 8-10 minutes, until the edges of the crust are golden brown. The other half of the dough may be wrapped tightly in plastic wrap and refrigerate up to 3 days before use, or frozen for up to 6 months. Makes 2 large balls of dough or 2 medium pizzas | Takes 3 hours
38 | B R E A DS
M EME’S BREA D INGREDIENTS
I N ST R UC T I ON S
2 cups warm water 1/2 tsp. salt 1/3 cup oil 1 1/2 tbsp. yeast 3/4 cup brown sugar 5-6 cups flour
Combine the warm water, salt, oil, yeast, and brown sugar together in a large mixing bowl and let sit for a few minutes. Use a dough hook and gradually add the flour. Mix or knead until smooth and dough comes away from the sides of the bowl. Let rest 20-30 minutes. Grease pans. Divide the dough into equal portions. Shape into smooth loaves and place in greased bread pans. Recipe makes 2 large loaves, but 3 medium loaves are preffered so bread can cook through the center easier. Cover the rolls and let them rise until they double in size, about 1 hour. Use the bread proof setting or place on a warm oven to speed up the process. Heat the oven to 350°F. Cook bread for about 15 minutes or until golden brown and cooked through the center. Makes 3 medium loaves | Takes 2 hours
In loving memory or Marge “Meme” Means.
40 | B R E A DS
42
Pesto
44
Mac & Cheese
46
PA S TA Pasta with White Sauce
48
Lasagna
50
Spaghetti & Meatballs
52
PESTO INGREDIENTS
I N ST R UC T I ON S
4 cloves garlic 1/2 cup pine nuts 2 cups fresh basil leaves (packed tightly) 1/2 cup olive oil 1/4 cup parmesan cheese, grated 3/4 tsp. salt 1/2 tsp. pepper
Combine the ingredients and purĂŠe in a food processor or blender.
Optional cream
44 | PASTA
Mix with cream to make a pesto cream sauce. Use enough cream for desired consistency. Pesto can be stored in the freezer for up to 6 months. Makes 2 cups | Takes 30 minutes
M AC & CHEE SE INGREDIENTS
I N ST R UC T I ON S
1 tbsp. vegetable oil or olive oil 2 tbsp. butter 3 tbsp. flour 1 1/2 cups milk 1/2 cup cream 3 cups cheddar cheese, shredded and divided 1/2 tsp. nutmeg 1/8 tsp. cayenne pepper salt 1 pkg. elbow macaroni
Boil water and cook pasta. While the pasta is cooking, heat the oil and butter in a saucepan over medium heat. Stir to combine the butter and oil, add the flour, and continue to stir. Gently cook, whisking the flour and butter together until smooth and flour has had a chance to cook, about 3 minutes. Slowly add the milk while continuing to whisk. Gently bring the milk to a boil while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of the shredded cheddar cheese, a handful at a time. Season the sauce with nutmeg and cayenne. Add salt to taste. Add the cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top. Makes 6 medium servings | Takes 30 minutes
46 | PASTA
PASTA W I T H W HI T E SAU C E INGREDIENTS
I N ST R UC T I ON S
cup butter 2 pints cream 3 cups pecorino romano or parmesan cheese, grated 1 pkg. cooked bow tie pasta salt and pepper
Boil water and cook the pasta.
1/2
Optional grilled chicken cooked shrimp
While the pasta is cooking, melt the butter in a large frying pan over medium heat. Add the cream and cook until thick, stirring constantly. Add the grated cheese and stir until combined and desired thickness is reached. Pour the sauce over pasta. All of the pasta may not be used depending on your desired pasta to sauce ratio. Add salt and pepper to taste. Add grilled chicken or shrimp if desired. Makes 4 servings | Takes 30 minutes
48 | PASTA
L ASAG N A INGREDIENTS
I N ST R UC T I ON S
1 pkg. lasagna noodles 1 lb. spicy Italian sausage 1 jar spaghetti sauce 1 cup cream 15 oz. ricotta cheese 32 oz. mozzarella cheese 1/2 cup parmesan cheese 2 eggs, beaten
Cook the pasta according to package directions, being careful not to overcook. Meanwhile, in a large pot, cook the ground sausage thoroughly and drain out excess fat. Add the spaghetti sauce, then add the cream to empty jar, put the lid on, and shake to get the remaining sauce out of jar. Pour the cream into the meat and sauce and let it simmer while the noodles cook and the cheese mixture is being combined. To make the cheese mixture, combine the ricotta, half of the mozzarella, the parmesan cheese, and the eggs. Mix thoroughly. While building lasagna, preheat the oven to 350°F. To build lasagna, layer 3 strips of noodles lengthwise in a buttered 9x13 baking dish. Spread on 1/3 of the cheese mixture and 1/4 of the meat sauce. Repeat the layering process twice more, then top with 3 strips of noodles and remaining sauce. Sprinkle the rest of the cheese on top. Bake for 40 minutes or until the cheese is melted and bubbly. Let stand 10 minutes. Slice and serve. Makes 9 generous servings | Takes 2 hours
50 | PASTA
S PAG H E T T I & M EAT B A L L S INGREDIENTS
I N ST R UC T I ON S
Meatballs 3/4 lbs. ground beef 3/4 lbs. ground pork 3 cloves garlic, minced 3/4 cup fine bread crumbs 2 eggs 3/4 cups parmesan, grated 1/4 cup flat-leaf parsley, minced 1/4 tsp. salt pepper splash of milk 1/2 cup olive oil
To make the meatballs, combine the meat, garlic, breadcrumbs, parmesan, eggs, salt, pepper, parsley, and milk in a mixing bowl. Mix together well with hands. Roll into 1 1/2 inch balls and place on a cookie sheet. Place the cookie sheet into the freezer for 5 to 10 minutes to firm up.
Sauce 1 medium yellow onion, diced 3 cloves garlic, minced 28 oz. can whole tomatoes 28 oz. can crushed tomatoes 1/4 tsp. salt 1 tsp. sugar pepper 1/4 cup flat-leaf parsley, minced
While the meatballs are in the freezer, chop the onion, mince the garlic, and drain the tomatoes so ingredients are ready for sauce. To brown the meatballs, heat the olive oil in a heavy pot or large frying pan over medium-high heat. Add the meatballs, about 8 at a time, turning until brown on all sides. Remove and drain on a paper towel after each batch. Set the meatballs aside. In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in the whole tomatoes and crushed tomatoes. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes. Add the meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer. Serve over cooked spaghetti. Sprinkle with extra Parmesan. Makes 8 generous servings | Takes 1 hour and 30 minutes
2 lbs. spaghetti, cooked
52 | PASTA
54
Chicken Enchiladas
56
Chicken & Rice with Herb Sauce
58
Chicken Bryan 60
ENTREÉS Parmesan Chicken
62
Chicken Pot Pie
64
Pork Tenderloin
66
Barbacoa Tacos
68
C HICKEN EN C HI L A DAS INGREDIENTS
I N ST R UC T I ON S
12-15 6-inch white corn tortillas 1 small onion, chopped 4 cloves garlic, minced 1 tsp. ground coriander 1/4 tsp. pepper 3 tbsp. flour 1 1/2 cups sour cream 3 cups chicken broth 8 oz. chopped green chili peppers 4 cups monterey jack cheese, shredded 2-3 chicken breasts, cooked and chopped
Boil the chicken and save the broth to use in this recipe. Wrap the tortillas in foil. Heat in a 350°F oven for 10-15 minutes, or until softened.
Optional black olives, sliced tomatoes, diced green onions, sliced sour cream
Bake, covered, in a 350°F oven for about 35 minutes or until heated through. Sprinkle with the remaining cheese. Bake, uncovered, about 5-10 minutes more until the cheese melts. If desired, sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes before slicing and serving.
For sauce, in a saucepan cook the onion, garlic, coriander, and pepper in butter until onion is tender. Stir the flour into the sour cream and add to the onion mixture. Stir in the broth and chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 2 cups of the cheese. For filling, stir half of the sauce into the chicken. Place about 1/4 cup of the chicken filling in each tortilla and roll up. Arrange the rolls seam side down in a lightly greased 9x13 baking dish. Top with remaining sauce, which will completely cover the enchiladas.
Makes 6 large servings | Takes 2 hours
56 | E N TR E É S
C HICKEN & RI C E W I T H H E R B SAU C E INGREDIENTS
I N ST R UC T I ON S
6 chicken breasts, halved 12 tbsp. butter, divided 1/2 cup fresh parsley, chopped or 3 tbsp. dried parsley 1/4 cup chopped onion 1/3 cup flour 4 cups chicken stock 3/4 cups cream Pinch of sage, rosemary, and basil 1 bay leaf 1/4 tsp. salt cooked rice
Melt 4 tbsp. of the butter and brush the chicken breasts with melted butter. Place in shallow pan and bake at 375°F for 45 minutes.
Optional lb. mushrooms
In the meantime, if you are using mushrooms, sauté the mushrooms in a medium saucepan in 2 tbsp. of the butter, empty the mushrooms and juice from the pan, set aside. In the same saucepan, melt 6 tbsp. of the butter and stir in the parsley, onion, and flour. Blend in the chicken stock, cream, and seasonings. Cook and stir until thick and smooth. Simmer 2030 minutes. Add the drained mushrooms. Pour sauce over the chicken at the end of the 45 minute period. Bake 15-20 minutes longer. To serve, place the cooked rice on a platter, arrange chicken around rice, and pour sauce over the rice and chicken.
1/2
Makes 6 large servings | Takes 2 hours
58 | E N TR E É S
C HICKEN BRYA N INGREDIENTS
I N ST R UC T I ON S
1 tbsp. minced garlic 1 tbsp. yellow onion 2 tbsp. butter 1/2 cup chicken broth 1⁄4 cup lemon juice, freshly squeezed 2⁄3 cup cold butter, sliced 1 1⁄2 cups chopped sundried tomatoes 1⁄4 cup chopped fresh basil 1⁄2 tsp. kosher salt 1⁄2 tsp. white pepper 3 chicken breasts, halved extra virgin olive oil, for brushing 1⁄2 tsp. salt 1⁄2 tsp. black pepper 8 oz. goat cheese
Sauté garlic and onion in 2 tbsp. of the butter in a large frying pan over medium heat, until tender. Stir the broth and lemon juice into frying pan, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in the tomatoes, basil, kosher salt, and white pepper. Remove from heat and set aside.
60 | E N TR E É S
Brush the chicken breasts with olive oil and sprinkle with salt and black pepper. Grill the chicken over hot coals 15-20 minutes, or until cooked through. A couple of minutes before the chicken is done, place equal amounts of cheese on each breast, turn the grill off, close the lid, and let the chicken sit until cheese is slightly melted. Remove the chicken from the grill and place on a serving platter. Spoon the prepared sundried tomato sauce over chicken. Makes 6 servings | Takes 1 hour
PAR M E SAN C HI C KEN INGREDIENTS
I N ST R UC T I ON S
1 cup. butter 1 cup. bread crumbs 6 chicken breasts 1 clove garlic 1/2 cup parmesan cheese, grated salt and pepper to taste
Melt the butter and set aside. Combine the bread crumbs, cheese, garlic, salt, and pepper. Dip the chicken into butter, then into bread mixture. Put in 9x13 inch baking pan. Bake at 350°F for 50-55 minutes, or until chicken is cooked through.
62 | E N TR E É S
Makes 6 servings, 1 chicken breast each | Takes 1 hour and 15 minutes
C HICKEN P OT P I E INGREDIENTS
I N ST R UC T I ON S
2 pie crusts 10 oz. frozen peas and carrots 1 small onion, chopped 1/4 cup butter 1/2 cup flour 1/2 tsp. salt 1/2 tsp. sage or thyme 1/2 tsp. pepper 3 cups chicken broth 1 cup milk 1 cup cream 3 chicken breasts, cooked and cubed 1/4 cup parsley 2-3 large potatoes, cooked and cubed
Cook and drain the peas and carrots. In a saucepan, cook the onions in butter until tender. Stir in the flour, salt, sage or thyme, and pepper. Add the chicken broth, milk, and cream all at once. Cook and stir until thickened and bubbly. Stir in the peas, carrots, potatoes, chicken, and parsley.
64 | E N TR E É S
Pour the chicken mixture into 6 10 oz. round casserole dishes or use a 12x7 1/2 baking dish. Cut each pie crust circle into small circles to place on top of round dishes or a large square to fit on top of dish. Use the leftover pieces to garnish the top and edges. Twist them to make a scallop design. Cut slits in the pastry for steam to escape. Bake in 400°F oven for 12-15 minutes or until golden brown. Makes 6 servings | Takes 2 hours
POR K T EN D E RLOI N INGREDIENTS
I N ST R UC T I ON S
Spice Rub 50 grinds cracked pepper 30 grinds salt 2 tsp rosemary 1/2 tsp. marjoram 1 tsp. sage 1/3 tsp. garlic salt 2 tsp. thyme
Mix the spice rub ingredients together, put the rub all over the pork and cook in a frying pan until brown. Place the pork in a roasting pan, fat side on top, and add the additional ingredients. Put the pork in the oven at 275°F for 1 1/2-2 hours or until temperature in the center reaches 160°F. Let rest for about 5 minutes then promptly serve.
Additional Ingredients cup butter 2 chicken bouillon cubes dissolved in 6 cups water 1/2
66 | E N TR E É S
Makes 8 large servings | Takes 3 hours
B A RBACOA TACOS INGREDIENTS
I N ST R UC T I ON S
2 tbsp. vegetable oil 2 lb. beef chuck roast, cut into 4-6 pieces 1/2 cup apple cider 4 chipotle peppers in adobo sauce 3 tbsp. lime juice 4 cloves of garlic, minced 4 tsp. cumin 1/2 serrano chili pepper, chopped 1 tbsp. ground cayenne pepper 2 1/2 tsp. dried oregano 1 tsp. ground black pepper 1 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. ground cloves 2 cups chicken broth 1 small onion, finely chopped 3 bay leaves
Heat the oil in a large griddle over low heat. Gradually increase heat to medium-high. Add the beef chuck pieces and cook until browned, about 10 seconds per side. Transfer the beef to a slow cooker.
Optional guacamole (See page 78) sliced avocados sour cream cilantro tomatoes, diced cotija cheese
68 | E N TR E É S
Combine the apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender and purĂŠe until smooth. Pour over the beef in the slow cooker. Stir the chicken broth, onion, and bay leaves into the slow cooker. Cook on low until beef is tender, 6-8 hours. Shred the beef using 2 forks. Serve on tortillas with desired taco toppings. Makes 6 cups | Takes all day
70
Roasted Vegetables
72
Spicy Potato Salad
74
SIDES Scalloped Potatoes
76
Guacamole
78
Perfect Hard Boiled Eggs
80
R OASTE D V EG ETA B L E S INGREDIENTS
I N ST R UC T I ON S
Vegetables broccoli cauliflower carrots asparagus green beans potatoes
Preheat the oven to 450°F. While the oven is heating, wash and chop the vegetables. Spread the vegetables evenly on a baking sheet. Coat with the olive oil, garlic salt, parsley, and pepper. Place in the oven and cook for 20-45 minutes or until the vegetables are tender. All the vegetables can be placed on the same tray but some may take longer to cook, for example, potatoes will take more time to cook than carrots. Be cautious of this and check accordingly.
olive oil garlic salt parsley pepper
Once removed from the oven, top with parmesan cheese, if desired, and serve immediately. Makes 4-6 servings | Takes 1 hour
Optional parmesan cheese (optional)
72 | SI D E S
S P ICY P OTATO SA L AD INGREDIENTS
I N ST R UC T I ON S
5 lbs. small red new potatoes 1/2 cup salt 1 tsp. cayenne pepper 6 oz. crab boil 3 cups mayonnaise 2 1/2 cups celery, chopped 1 cup green onions, chopped 1/8 cup yellow mustard 1 tsp. pepper 1 tsp. salt 12 hard-boiled eggs, peeled and chopped (See Page 80)
Bring enough water to cover the potatoes to a boil in a stock pot with the salt, cayenne pepper, and dry crab boil. Boil this mixture by itself before adding the potatoes. The longer the spice packet boils, the more intense the flavor. Add the potatoes, cover, and cook until potatoes are done, about 25 minutes. Drain the potatoes and allow to cool to room temperature.
74 | SI D E S
Dice the potatoes, leaving the skin on. In a large bowl combine all the remaining ingredients and mix well. Add the potatoes and mix well again. Cover the salad and refrigerate for 4 hours before serving. Makes 4 quarts | Takes all day
S CALLOP ED P OTATO E S INGREDIENTS
I N ST R UC T I ON S
cup chopped onion 2 tbsp. butter 3 tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 2 1/4 cups milk 1 cup cream 4 large potatoes, peeled and thinly sliced 1 1/2 cups cheddar cheese, shredded
To make the sauce, cook the onion in the butter until tender. Stir in the flour, salt, and pepper. Add the milk and cream all at once. Cook and stir until thickened and bubbly. Add 1 cup of the shredded cheese and stir until melted.
1/4
Remove from heat. Place half of the sliced potatoes in a greased 9x13 pan. Cover with half of the sauce. Repeat layers. Sprinkle remaining cheese on top. Bake, covered, in a 350°F oven for 35 minutes. Uncover and bake 30 minutes more or until potatoes are tender. Let stand before serving. Makes 6 large servings | Takes 2 hours
76 | SI D E S
GUAC AMO L E INGREDIENTS
I N ST R UC T I ON S
2-3 ripe avocados 1 tbsp. jalapeno, finely chopped 1 lime 1/2 small red onion, diced 1 tomato, diced 3 tbsp. cilantro leaves, finely chopped salt, to taste pepper, to taste
Cut the avocados in half. Remove the pits and save for later. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl. Using a fork, roughly mash the avocado. Don’t overdo it. The guacamole should be a little chunky. Add the remaining ingredients, can use more or less of each depending on flavor preferences. Mix gently, being careful not to overmix and turn avocados to a mush. Serve immediately or store in the fridge with avocado pits to keep fresh. Makes 2-4 servings | Takes 20 minutes
78 | SI D E S
PER F ECT HA RD BOI L E D E GGS INGREDIENTS
I N ST R UC T I ON S
eggs salt
Boil enough water to go well over the top of the eggs. Gently lower the eggs into boiling water. Don’t overcrowd. Set a 7 minute timer for soft boiled eggs and a 9 minute timer for hard boiled eggs. Once the eggs are cooked, take them out of the pot with a slotted spoon, transfer the eggs to an ice bath, and let them cool completely. After the eggs are cool, crack them against the counter and peel. Run them under ice water if shell does not come off easy. Makes 4-10 eggs at a time | Takes 25 minutes
80 | SI D E S
82
Carrot Cake
84
Easy Chocolate Cake
86
Black and White Cake
88
Vanilla Pound Cake 90
CAKES & PIES Peanut Butter Cheesecake
92
Almond Filled Butter Cake
94
Pecan Pie
96
French Silk Pie
98
Apple Crostata 100
C AR ROT C A KE INGREDIENTS
I N ST R UC T I ON S
Cake 2 cups sugar 4 eggs 2 1/4 cups flour 2 tsp. baking soda 2 tsp. salt 2 tsp. cinnamon 1/2 tsp. allspice 1/2 tsp. nutmeg 1 1/2 cup canola oil 3 cups shredded carrots 1 cup pecans, chopped
To make the cake, combine the sugar, oil, and eggs. Beat on medium speed for 2 minutes. Mix dry ingredients. Add to the oil mixture and beat 1 more minute. Stir in the nuts and carrots. Bake in 2 greased, floured cake pans. Bake at 300°F for 1 hour.
Frosting (double for stacked cakes) 8 oz. cream cheese, softened 1/4 cup butter, softened 3 1/2 cups powdered sugar 2 tsp. vanilla Optional 2 cups pecans, chopped
84 | C A K E S & P I E S
To make the frosting, beat the cream cheese and butter together. Add the powdered sugar and vanilla. Frosting can be made beforehand and stored in the fridge, but take it out of the fridge while mixing the cake and bring to room temperature. Cool before frosting. If 4 layers are desired, then cut each layer in half before frosting. Stack and frost each layer. Put additional chopped pecans onto the sides or top of the frosted cake if desired. Makes 8 servings 1 slice each | Takes 2 hours
EASY CH O COL AT E C A K E INGREDIENTS
I N ST R UC T I ON S
Cake 10 oz. semisweet chocolate chips 1 cup butter, chopped 5 eggs 1 1/4 cups sugar 5 tbsp. flour 1 1/2 tsp. baking powder
For the cake, combine the chocolate and butter in a medium saucepan. Heat over low heat until melted, stirring to mix well. Beat the eggs and sugar in a large bowl until smooth and thickened. Sift the flour and baking powder over the egg mixture and fold in gently. Fold in the chocolate mixture gradually.
Chocolate Glaze 4 tbsp. butter 1 cup chocolate chips
Spoon into a buttered and floured springform pan with a 2 side. Bake at 325°F for 20 minutes. Cover with foil. Bake for 30 minutes longer or until a toothpick inserted into the center comes out with moist crumbs attached.
Optional powdered sugar raspberries strawberries
Remove the foil and cool in the pan on a wire rack. The cake will fall as it cools. Run a knife around the edge of the pan to loosen the cake. Place on a serving plate and remove the side of the pan. While the cake is cooling make the chocolate glaze.
3/4-inch
For the glaze, melt the chocolate chips and butter in the microwave, stirring every 30 seconds until it is completely melted. When the cake is cool pour the glaze over the top and sides. If desired, garnish with sifted powdered sugar on top of the cake instead of chocolate glaze. Garnish with fresh raspberries or strawberries. Makes 12-16 servings, 1 small slice each | Takes 1 hour and 30 minutes
86 | C A K E S & P I E S
B LAC K & W HI T E C A K E INGREDIENTS Secret Family Recipe Cake 1 pkg. (2-layer size) chocolate cake mix 1 pkg. (4-serving size) jell-o chocolate flavor instant pudding & pie filling 4 eggs 1 cup sour cream 1/2 cup oil 1/2 cup water Frosting 2 cups butter, room temperature 1 1/2 cups sugar 6 egg whites 1 tsp. vanilla extract Ganache 3 cups semisweet chocolate chips 6 tbsp. butter 1 1/2 cup heavy cream
I N ST R UC T I ON S For the cake, preheat oven to 350°F. Grease two 9-inch round baking pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes, and spoon into prepared pans. Bake 20-25 minutes or until toothpick inserted in centers comes out clean (do not overbake). Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks. Gently remove pans. Cool cakes completely. For the frosting, in a double broiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved. Transfer to bowl of electric mixer. Beat on high with whisk attachment until fluffy and cooled. Put egg mixture into another bowl. In a clean bowl, beat butter with electric mixer until fluffy and pale. Transfer to a small bowl. Clean out bowl again. Put whipped egg white mixture back in the mixing bowl. Using the whisk attachment, turn mixer to medium-low and add fluffy butter 1/2 cup at a time, beating well after each addition. Mix in vanilla. Switch to paddle attachment and beat on lowest speed, 3-5 minutes. Do not mix on high or frosting will curdle. If frosting is too thin to spread, put it in the fridge until it thickens. Fill each cake layer and frost the top. Refrigerate for 20 minutes to set up the frosting. To make the ganache, place the chocolate chips and butter in a heatproof bowl and microwave in 30 second intervals, stirring in between until almost melted. Bring the heavy cream to a full boil. Pour the cream over the chocolate and butter and stir until smooth. Let it thicken, then frost the top and sides and chill overnight.
88 | CA K E S & P I E S
Makes 12 servings, 1 slice each | Takes 4 hours or overnight
VANILLA P O U N D C A K E INGREDIENTS
I N ST R UC T I ON S
1 cup butter 1 cup sugar 2 tsp. vanilla 2 cups flour, plus a bit extra for pan 4 eggs 1/2 tsp. salt
Preheat the oven to 350°F. Butter and flour an 8 pan and set aside.
Optional whipped cream strawberries
1/2x4 1/2
loaf
Using an electric mixer on high speed, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla and salt. With mixer on low, gradually add the flour, beating just until combined. Do not overmix. Bake until a toothpick inserted in center of the cake comes out clean, about 1 hour. If browning too quickly, tent with aluminum foil. Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely. Serve with fresh whipped cream and strawberries if desired. Makes 8 servings | Takes 1 hour and 30 minutes
90 | C A K E S & P I E S
PEANUT BUT T E R C H E E S E C A K E INGREDIENTS
I N ST R UC T I ON S
Crust (For 10-inch pan, make 1 1/2 of this) 1 cup peanuts 1 cup graham cracker crumbs (5 rectangles) 1/3 cup brown sugar 1/4 cup butter, melted and slightly cooled
Preheat the oven to 350°F. Grease a 9 inch springform pan.
Filling 1 lb. cream cheese at room temperature 2 cups super chunky peanut butter 2 1/3 cups powdered sugar 1 tsp. vanilla 1 cup heavy cream, chilled Chocolate Ganache 12 oz. chocolate 1/4 cup butter 1 1/4 cup cream 1 tsp. vanilla Optional whipped cream
To make the crust, combine the peanuts, graham cracker crumbs, and brown sugar in a food processor. Process to grind finely. Add the melted butter and process until the crumbs begin to stick together. With a hand covered with plastic wrap to form a glove, press the crumbs firmly onto the bottom and 2 1/4 inches up the sides of the pan. Bake until crust is set, about 10 minutes. Remove from the oven and let cool completely. To make the filling, combine cream cheese and peanut butter in a large bowl. Using an electric mixer set on medium speed, beat until well blended. Beat in the powdered sugar and vanilla until thoroughly combined. Set aside. In a separate bowl using an electric mixer set on medium-high speed and clean beaters, beat the cream to form stiff peaks. Beat the whipped cream into the peanut butter mixture until thoroughly combined. Spoon the filling into the cooled crust and smooth the surface with a rubber spatula. Cover with aluminum foil overnight. To make the ganache, cut up butter and put in a bowl with chocolate chips. Microwave for 30 seconds. Heat the cream in a saucepan until it steams. Pour cream over chocolate and butter. Whisk and stir until melted. Add vanilla. Stir until smooth and glossy. The next day, spread the room temperature ganache over the top of the peanut butter portion. Re-cover and refrigerate until the ganache sets, about 3 hours.
92 | C A K E S & P I E S
Makes 12 large servings | Takes 2 days
ALM OND F I L L ED BU T T E R C AK E INGREDIENTS
I N ST R UC T I ON S
Crust 2 2/3 cups flour 1 1/3 cups white sugar 1 1/3 cups cold butter 1 egg
Preheat the oven to 325°F. Grease a 9- or 10-inch springform pan.
Filling 1 cup finely chopped almonds 1/2 cup white sugar 2 1/2 tsp. lemon zest 1 egg, slightly beaten 16 whole almonds, for garnish
For the crust, combine all the crust ingredients in a mixing bowl. Using an electric mixer, blend until the dough forms. Chill for about 10 minutes. Divide the dough in half. Spread one half on the bottom of the prepared pan and keep the other half refrigerated. For the filling, combine all the filling ingredients except the whole almonds in a small bowl. Spread the filling over the dough in the pan to within 1/2 inch of the edge. Between two pieces of waxed paper, press or roll the remaining dough into a 9- or 10inch circle. Remove the top layer of waxed paper and turn the dough over the filling. Remove the remaining waxed paper and press the dough into place. Garnish with 16 whole almonds. Use a glass to lightly press on the top, center of the cake. This will give you a guideline of where to place the almonds. Bake in the center of the oven for 50-55 minutes, or until a light golden brown. Be careful not to under bake. Place a cookie sheet on the lower rack to catch any spillage. Do not refrigerate but keep tightly covered for up to one week. Makes 16 small servings | Takes 2 hours
94 | C A K E S & P I E S
PEC AN P I E INGREDIENTS
I N ST R UC T I ON S
1 cup sugar 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. salt 3 eggs, beaten 1/4 cup butter, melted 1/2 cup dark corn syrup 1 tsp. vanilla 1 1/2 cups pecan halves 1 tbsp. flour 9-inch unbaked pastry shell
Combine the sugar, cinnamon, nutmeg, and salt and set aside. Let the melted butter cool a bit and beat it into the eggs along with the corn syrup and vanilla. Add the sugar mixture to the egg mixture and mix well.
Optional vanilla ice cream
In a separate bowl, combine the flour and pecans and toss to mix. Spread the pecans in the pie shell and bake at 400°F for 8 minutes. Pour in the sugar and egg mixture and cover crust with pie ring or tin foil. Return the pan to the oven and reduce the heat to 375°F. Bake for about 40 minutes or until just barely set. Do not overbake. Pie will remain slightly jiggly in the center. This step allows the pie to have a caramel-like consistency in the middle. Pie continues to set up as it cools. Allow the pie to cool completely and set up before slicing. Serve with vanilla ice cream if desired. Makes 8 servings | Takes 1 hour and 30 minutes
96 | C A K E S & P I E S
F RENC H SI L K P I E INGREDIENTS
I N ST R UC T I ON S
Crust 1/3 cup butter 3/8 cup sugar 1 1/2 cup graham cracker crumbs
To make the crust, melt the butter. Stir in the sugar and add crushed graham crackers. Toss to mix well. Spread the mixture evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Chill about 1 hour or until firm, or bake in a 375°F oven for 4-5 minutes or until edge is lightly browned. Cool on a wire rack while making filling.
Filling 1 cup sugar 3/4 cup butter 3 squares unsweetened chocolate, melted and cooled 1 tsp. vanilla 3 eggs Optional whipped cream
98 | C A K E S & P I E S
For the filling, beat the sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in the chocolate and vanilla. Add the eggs, one at a time, beating on high speed after each addition and scraping the sides of the bowl constantly. Transfer the filling to pie crust and cover loosely. Chill for 5-24 hours or overnight. Top with whipped cream, if desired. Makes 10 servings | Takes 1 day
APPL E C ROSTA DA INGREDIENTS
I N ST R UC T I ON S
Pastry 1 cup flour 2 tbsp. granulated sugar 1/4 tsp. kosher salt 1/2 cup butter 2 tbsp. ice water
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12-15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the top. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a wellfloured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
Filling 1 1/2 lbs. McIntosh, Macon, or Empire apples (about 3 large) 1/4 tsp. orange zest 1/4 cup flour 1/4 cup sugar 1/4 tsp. salt 1/2 tsp. cinnamon 4 tbsp. butter, cold and diced Optional vanilla ice cream
While the dough is in the fridge, preheat the oven to 450°F. For the filling, peel, core, and dice the apples into 1/2 inch cubes. Toss the chunks with the orange zest. In a seperate bowl, combine the flour, sugar, salt, and cinnamon. Use a pastry blender to combine. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Once the filling is chilled, flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Sprinkle the sugar and flour mixture evenly on the apples. Gently fold the edge over the apples to enclose the dough, pleating it to make a circle. Bake the crostata for 20-25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature with vanilla ice cream. Makes 6-8 servings | Takes 1 hour and 45 minutes
100 | C A KE S & P I E S
102
Chocolate Chip Cookies 104 Cream Wafers 106 Mexican Wedding Cakes 108 Shortbread Elephants 110
T R E AT S No Fail Fudge 112 Churros 114 Lemon Bars 116 Banana Donuts 118 Praline Sauce 120 Popcorn & Lemonade Slushies 122
C H OCOLAT E C HI P CO O K IE S INGREDIENTS Secret Family Recipe 1 1/2 cups butter, softened 1 1/4 cups sugar 1 1/4 cups brown sugar 1 tbsp. vanilla 2 eggs 4 cups flour 2 tsp. baking soda 1/2 tsp. salt 4 cups chocolate chips Optional 2 cups nuts, chopped
I N ST R UC T I ON S Beat the butter and sugars together. Add the eggs and vanilla. Mix the dry ingredients in a seperate bowl, then add to the butter and sugar mixture. Add the chocolate chips and nuts if desired. For each cookie, place 1/4 cup dough on an ungreased cookie sheet and smash slightly. Bake at 375°F for 8 minutes or until light brown. Cookies should still be slightly soft. Let the cookies sit on the sheet for 1-2 minutes after removed from the oven. Dough can be stored in the fridge for up to 2 weeks. Makes 48 cookies | Takes 45 minutes
104 | TR E ATS
C R EAM WA F E RS INGREDIENTS
I N ST R UC T I ON S
Cookies 2 cups flour 1 cup butter, softened 1/3 cup heavy cream sugar (for coating)
For the cookies, mix the flour, butter, and cream with a spoon. Cover and refrigerate about 1 hour or until firm. While the dough is in the fridge, make the filling.
Filling cup powdered sugar 1/4 cup butter, softened 1 tsp vanilla 3/4
Optional food coloring
For the filling, mix all the ingredients until smooth. If necessary, add a few drops of water. If desired, add food coloring. Heat the oven to 375°F. Roll one third of the dough at a time, 1/8 inch thick on lightly floured surface. Keep the remaining dough refrigerated until ready to roll. Cut into 1 1/2-inch rounds. Place the sugar in a bowl and coat both sides of cookies in sugar. Place the cookies on an ungreased cookie sheet, prick each round with a fork 3 or 4 times. Bake 7-9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely. Put the filling in a pastry bag and place half of the cookies bottom side up on a cookie sheet. Pipe 1/2 teaspoon of filling onto sandwich bottoms and place another cookie on top. Makes about 5 dozen | Takes 3 hours
106 | TR E ATS
MEXICA N W E D D I N G C AK E S INGREDIENTS
I N ST R UC T I ON S
2 cups butter, softened 1 3/4 cups powdered sugar, divided 3 1/2 cups flour 1/2 cup cornstarch 1 1/2 cups pecans, chopped and toasted
Heat the oven to 350°F. Beat the butter and 1 cup powdered sugar with mixer until light and fluffy. Add the flour and cornstarch and mix well. Stir in the nuts. Roll the dough into 1 inch balls and place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass, periodically dipped in flour. Bake 13 minutes or until centers are set. Cool on baking sheets for 5 minutes. Put the remaining powdered sugar in a small paper sack. While the cookies are still warm add 4 or 5 of them to the bag and shake gently. Put the powdered sugar coated cookies onto a wire rack. Repeat until all cookie have been coated. Makes 5 dozen 1 inch cookies | Takes 40 minutes
108 | TR E ATS
S HORTBREA D E L E P H ANTS INGREDIENTS
I N ST R UC T I ON S
Cookies 2 cups butter at room temperature 1 1/2 cups powdered sugar 2 tbsp. vanilla 4 cups flour 2 tsp. baking powder
Preheat the oven to 350°F. Line baking sheets with parchment paper or grease generously with butter or cooking spray.
Powdered Sugar Icing 4 cups powdered sugar 1/4 cups milk 1 tsp. vanilla food coloring
For the cookies, use a mixture fitted with a paddle attachment and beat the butter and powdered sugar in a large bowl on medium-high speed until fluffy. Add vanilla and beat until combined. In a separate bowl, stir together the flour and baking powder. Add the flour mixture slowly to the butter mixture, stirring on low speed. Stop beating as soon as the flour mixture is completely incorporated. Overbeating will produce a tough cookie. Form the dough into 3 disks, cover in plastic wrap, and refrigerate for 30 minutes before rolling it out. On a flat, smooth floured surface, roll the chilled dough out to 1/4 inch thickness. Cut out the cookies with a 4-inch elephant cookie cutter. Use a spatula to transfer the cookies to the prepared baking sheets placing them 1/2 inch apart. Combine the dough scraps and reroll the dough to cut out more cookies. Reroll the dough scraps only once or the cookies will become tough from over handling. Roll any subsequent scraps into a thick log, wrap it in plastic wrap, and freeze for 10 minutes. Cut 1/4 inch thick rounds off the log to make round cookies. Bake the cookies for 10-12 minutes, until light brown around the edges. Cool the cookies for 10 minutes on the baking sheet. Let cool before icing. For the icing, whisk together powdered sugar, milk, and extract. Icing consistency is very important. Icing should be thick enough to not drip off the cookie, but not so thick that it breaks the cookie.
110 | TR E ATS
Makes 36 cookies | Takes 3 hours
NO FAIL F UD G E INGREDIENTS
I N ST R UC T I ON S
1 1/2 cups sugar 2 tbsp. butter 1/2 cup evaporated milk 2 cups semisweet or bittersweet chocolate chips 2 tsp. vanilla extract
Heat the oven to 350°F and toast nuts for 5 minutes. Grease an 8-inch square baking pan with the butter.
Optional 3/4 cup walnuts or pecans, chopped and toasted
Combine the sugar, butter, and evaporated milk in a large saucepan over medium heat. Stir constantly until the mixture comes to a boil, then lower the heat slightly and continue to simmer for 5 minutes, stirring constantly. Remove from the heat and stir in the chocolate chips, continuing to stir gently until the chocolate melts and the mixture is smooth. Stir in the vanilla and nuts, if using. Pour and scrape into the prepared pan. Cover and chill until firm, about 2 hours. Cut into squares to serve. Store in an airtight container at room temperature for up to one week. Makes 36 squares | Takes 3 hours
112 | TR E ATS
C H UR ROS INGREDIENTS
I N ST R UC T I ON S
cup butter 2 tbsp. white sugar 1/4 tsp. salt 1 cup flour 3 eggs vegetable oil for frying cinnamon and sugar mix, for coating powdered sugar, for coating
In a medium saucepan, combine the butter, sugar, salt, and 1 cup water. Bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute.
1/2
Transfer the flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add the eggs, 1 at a time, beating until incorporated after each addition. Spoon mixture into a pastry bag fitted with a large open star tip. Heat 4-5 inches of oil in a large Dutch oven until it registers 325°F on a deep-fry thermometer. Holding the pastry bag a few inches above the oil, squeeze out the batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain. Roll churros in cinnamon and sugar mix or powdered sugar. Serve immediately. Makes 4 servings | Takes 1 hour
114 | TR E ATS
L E M ON BA RS INGREDIENTS
I N ST R UC T I ON S
Crust 3/4 cup butter 1 1/2 cups sifted flour 1/3 cups sugar
Preheat the oven to 350°F. Combine the butter, flour, and sugar. Press the mixture into an unbuttered 13x9 inch pan. Bake for 10-12 minutes or until just turning brown.
Topping 4 eggs 5 tbsp flour 2 cups sugar 3/4 cup lemon juice
116 | TR E ATS
For topping, lightly whisk the eggs. Sift together the flour and sugar and add to the eggs. Add the lemon juice, stir, and pour over partially baked base. Bake for 20 minutes more or until topping is firm. Chill before cutting. Makes 28 | Takes 45 minutes
GLAZED BA N A N A DO N U T H O L E S INGREDIENTS
I N ST R UC T I ON S
Donuts 3 ripe bananas, cut into 1/2-inch slices 2 tbsp. butter, cold and cubed 3 tbsp. brown sugar 1 3/4 cups flour 1 tsp. cinnamon 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/4 cup heavy cream 1/4 cup sour cream 1 egg 1 cup cinnamon chips
Preheat the oven to 400°F. Place the sliced bananas into a small baking dish. Top evenly with cubed butter and sprinkle with brown sugar. Bake for 20-25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks of bananas. Set aside. Heat 3-inches of oil in a large Dutch oven or large pot over medium heat, to 350°F. In a large bowl sift the flour, cinnamon, baking powder, baking soda, and salt and set aside. Gently whisk the heavy cream, sour cream, and egg until just combined. Make sure the banana mixture is cool or chips will melt. Slowly stir the banana mixture, cream mixture and cinnamon chips into dry ingredients until just combined.
vegetable oil for frying Glaze 1/3 cup milk 1 tbsp. butter 1/2 tsp. vanilla 2 cups powdered sugar
In batches, using a medium cookie scoop (that holds approximately 1 1/2 tbsp.), scoop dough and carefully drop into hot oil, about 8 at a time. Cut one open after it’s fried to make sure it is cooked inside. Fry for 3-4 minutes turning frequently, or until golden brown. Transfer donuts with a skimmer onto a paper towel lined plate to drain, until all have been fried. The cinnamon chips will melt in the oil leaving blackish crumbs in it. Periodically scoop this out of the oil and throw it away. In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is melted. Slowly add powdered sugar, beating until glaze is smooth. Dip doughnuts into the glaze, turning to coat, and carefully transfer them to a large sheet of waxed paper to dry.
118 | TR E ATS
Makes 30 donut holes | Takes 2 hours
PRALINE SAUC E INGREDIENTS
I N ST R UC T I ON S
cup butter 1 cup dark brown sugar 2 tbsp. light or dark corn syrup 1/2 cup light cream or milk 1 tsp. vanilla
Melt the butter in a large saucepan over medium heat. Stir in the sugar, corn syrup, and cream. Bring to a boil stirring constantly. Cover and boil for 1 minute. Remove the cover and boil without stirring for 3-4 more minutes.
1/2
Optional toasted pecans
Remove from heat and pour into a clean container. Stir in the vanilla and cool to room temperature. Combine with the toasted pecan halves, if desired, just before serving. Makes about 2 cups | Takes 15 minutes
120 | TR E ATS
POPCORN & L E M O NADE S LU S H IE S INGREDIENTS
I N ST R UC T I ON S
Popcorn 1 1/4 cups kernels 1 cup + 8 tbsp. butter salt to taste
Place half of the kernels in popcorn popper. Heat up the popper, pop into a bowl, and pop remaining kernels. While the popcorn is popping, melt the butter in a sauce pan. Constanly stir the butter so it doesn’t settle.
Lemonade Slushie 22 oz. cold water 8 cups ice 7 scoops lemonade powder
Once the kernels are popped and the butter is melted, pour in a third of the butter and add some salt. Shake the bowl and flip the popcorn so mixture is evenly spread. Repeat this process two more times. To make the lemonade slushie, place all the ingredients into the blender. Use the “crush ice” setting to blend ingredients. Make sure the consistancy is still icy, do not over blend. Serve immediately. Makes 1 massive bowl of popcorn and large pitcher of slushie | Takes 10 minutes
122 | TR E ATS
124