Fudgy Chocolate Brownies

  • 1 st. butter
  • 8 oz. bittersweet chocolate, coarsely chopped
  • 1 1/2 c. sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3/4 c. all-purpose flour
  • 1/2 tsp salt
  • 1/2 c. whole milk
  • Preheat oven to 350 degrees F. Butter an 8 inch square baking pan or glass dish. Line the pan with parchment paper, leaving a 1/2 to 1 inch overhang on two sides. Set aside.
  • Place butter and chocolate in a double-boiler over simmering water, stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cooled to room temperature, 10 to 15 minutes.
  • Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
  • Pour batter into prepared pan and smooth top with an offset spatula. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.

Almond Sheet Cake

  • 6 Tbsp unsalted butter, softened, plus more for baking sheet
  • 1 1/4 c. cake flour (not self-rising), plus more for baking sheet
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 c. sugar
  • 1/2 c. almond paste
  • 4 large eggs, separated
  • 1/2 tsp pure vanilla extract
  • 1/2 c. whole milk
  • 1/2 c. whole milk
  • Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
  • Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
  • Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
  • Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.
  • Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 11/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms. Cakes can be refrigerated up to 2 days.

Faith's Cream Cheese Cookies

  • 3/4 c sugar
  • 1 st butter
  • 3 oz cream cheese
  • 1 1/2 c all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 c. whole milk
  • Cream sugar, butter, cheese, and salt. gradually add flour and baking powder. Roll in a firm log, wrap in wax paper, and chill in fridge for at least 3 hours. Preheat oven to 350. slice into thin cookies, decorate if desired with colored sugars, and place on ungreased cookie sheets at least 1 inch apart. Bake about 12 to 15 minutes.

Salted Chocolate Caramels

  • 2 c. heavy cream
  • 10 1/2 oz fine-quality bittersweet chocolate (no more than 60 cacao if marked), finely chopped
  • 1 3/4 c. sugar
  • 1/2 c. light corn syrup
  • 1/4 c. water
  • 1/4 tsp salt
  • 3 Tbsp unsalted butter, cut into tablespoon pieces
  • 2 tsp flaky sea salt such as Maldon
  • Vegetable oil for greasing
  • 1/2 c. whole milk
  • Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
  • Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
  • Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255 degrees on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
  • Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.

Wink's Cheese Ball

  • 2 (8 oz) blocks cream cheese
  • 1 pkg (6 oz) kraft sharp nippy cheese roll (or shredded sharp cheddar)
  • 3-4 oz blue cheese crumbles
  • 1/2-1 Tbs Worchestershire sauce
  • 1/8 tsp garlic powder
  • 1 c. chopped pecans
  • 1/2 tsp cayenne pepper
  • finely chopped pecans to coat
  • 1/2 c. whole milk
  • Bring ingredients to room temperature. Mix together everything except finely chopped pecans in food processor. Roll into balls or logs and roll in pecans. Refrigerate or freeze.

Chicken Pie

  • 3 c. chopped chicken
  • 2 c self-rising flour
  • 1 c. milk
  • 3 c. chicken gravy
  • 1 st. butter
  • 1/2 c. whole milk
  • Mix together flour, butter, and milk to make biscuit topping. Combine chicken and gravy in large casserole and top with biscuit mix.

Breakfast Strada

  • 1 lb hot sausage
  • 1/4 c. chopped onion
  • 8 slices bread, cubed and crusts removed
  • 4 oz shredded sharp cheddar
  • 4 oz swiss cheese
  • 6 eggs
  • 1 1/2 c. milk
  • 1/2 c. whole milk
  • Cook onions and sausage in frying pan, set aside. Layer bread in greased 8 inch square pan, then a layer of sausage. Place another layer of bread and then sausage. Put cheddar cheese on top and repeat two layers of bread and sausage. top with swiss cheese. In a bowl, mix together eggs and milk. Pour over layered mixture. cover with foil and bake in 325 oven for 15 minutes. Uncover and cook for 30 minutes more or until set. This may be partially cooked ahead of time and refrigerated. Recipe may be doubled.

Nana's Chocolate Pie

  • 2 c. milk
  • 1 c. sugar
  • pinch salt
  • 1/3 c. flour
  • 2 squares semi-sweet baking chocolate
  • 3 egg yolks (save whites for meringue)
  • 3 Tbsp butter or margarine
  • 1 tsp vanilla
  • pie crust
  • 1/2 c. whole milk
  • Mix ingredients in large glass bowl. microwave on high 2 minutes, mix. Microwave on high 3 minutes, mix again. Microwave on high a total of 3 more minutes, mixing every minute, or until thick like pudding. Pour into pre-baked pie shell. Top with meringue and bake for 15 minutes at 350. Cool.
  • Meringue:
  • 3 egg whites
  • 3 Tbsp ice cold water
  • 6 Tbsp sugar
  • 1/2 Tbsp vanilla
  • Beat egg whites and water until soft peaks. Add sugar and vanilla and beat until stiff peaks. Bake at 350 for 15 minutes.

Nana's Potatoes

  • 2 lb bag frozen hash brown potatoes, thawed
  • 1/2 cup melted butter
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 can cream of chicken soup
  • 2 c. grated Cheddar Cheese
  • 1/2 c. chopped onion
  • 2 c. sour cream
  • 1/2 c. whole milk
  • Combine all ingredients, pour into large casserole dish, bake at 350 for 45 minutes to an hour.

Pecan Pie

  • Filling:
  • 5 eggs
  • 1 1/2 c. brown sugar
  • 1/2 c. corn syrup
  • 1/2 tsp salt
  • 1 Tbsp vanilla
  • 2 c. pecans
  • 6 Tbsp melted butter
  • Crust:
  • 2 1/4 c. all-purpose flour
  • 2 st. butter cut in pieces
  • 4 Tbsp white sugar
  • 2 Tbsp brown sugar
  • 1 tsp salt
  • 4 Tbsp iced water
  • 1/2 c. whole milk
  • Blind bake crust 15 min at 375, then fill and bake at 350 for 45 minutes.

Carrot Cake

  • Beat at high speed until fluffy:
  • 4 eggs
  • 1 1/2 c. oil
  • 2 c. sugar
  • Sift:
  • 2 c. all purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 c. whole milk
  • Add dry ingredients to batter and mix then add:
  • 3 cups grated carrots
  • Mix until smooth. Divide batter evenly between 2 9\" round pans, bake at 325 for about an hour. Cool 15-20 minutes before turning out of pans.
  • Cream Cheese Frosting:
  • 1 st. butter
  • 9 oz cream cheese
  • 6 c. powdered sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla
  • Beat ingredients until smooth.

Chocolate Chess Pie

  • 1 st. butter
  • 1 (1 oz.) square baking chocolate
  • 2 eggs
  • 1 c. sugar
  • 1 tsp. vanilla
  • 1/2 c. whole milk
  • Melt butter and chocolate together. Beat 2 eggs and add sugar. Add cooled butter/chocolate mixture. Pour into unbaked regular pie shell. Bake at 300 for 40 minutes or until set. For deep dish pie, do 1 1/2 of the recipe, and bake longer.

Nana's Chocolate Pound Cake

  • 3 st. butter (or 2 st. butter and 1/2 c. Crisco)
  • 3 c. sugar
  • 5 eggs
  • 1 c. milk or sour cream
  • 3 c. flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 Tbps cocoa powder
  • 1 tsp vanilla
  • 1/2 c. whole milk
  • Beat butter and sugar until smooth. Mix flour, cocoa, salt and baking powder in separate bowl. Add eggs, one at a time to butter mixture. Add flour mixture alternatively with milk, starting and finishing with the flour. Pour into greased and floured tube pan and bake at 325 for 1 hour 25 minutes.

Swedish Meatballs

  • 2 slices fresh white bread
  • 1/4 c. milk
  • 3 Tbsp clarified butter, divided
  • 1/2 c. finely chopped onion
  • A pinch plus 1 tsp kosher salt
  • 3/4 lb ground chuck
  • 3/4 lb ground pork
  • 2 large egg yolks
  • 1/2 tsp black pepper
  • 1/4 tsp ground allspice
  • 1/4 tsp freshly grated nutmeg
  • 1/4 c. all-purpose flour
  • 3 c. beef broth
  • 1/4 c. heavy cream
  • 1/2 c. whole milk
  • Preheat oven to 200 degrees F.
  • Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
  • In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
  • In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
  • Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
  • Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
  • Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Nana's Sweet and Sour Meatballs

  • Meatballs:
  • 2 lb ground beef
  • 2 pieces bread softened with milk or water
  • 2 eggs
  • 1 pkg. onion soup mix
  • Sauce:
  • 3/4 c. grape jelly
  • 1 bottle Heinz chili sauce
  • 1/2 c. whole milk
  • Brown meatballs on stove, or bake in oven 45 min at 350. Simmer with sauce for about 30 minutes.

Coconut Pie

  • 1 st. butter
  • 1 c. milk
  • 5 eggs
  • 3 c. sugar
  • 2 Tbsp flour
  • 7 oz sweetened coconut
  • 1 tsp vanilla
  • 1/2 c. whole milk
  • Mix together and put in 2 unbaked pie crusts. Bake at 325 for 1 hour.

Fruit Pizza

  • 1 roll sugar cookie dough
  • 8 oz cream cheese
  • 1/3 c. sugar
  • 1 tsp vanilla
  • assorted fresh fruit (berries, kiwi, etc.)
  • 1/2 c. whole milk
  • Press cookie dough onto round pizza pan. Bake at 350 for about 15 minutes or until golden on the edges. Cool. Soften cream cheese and beat with sugar and vanilla. Spread onto cooled cookie crust and top with cut fruit. Slice and serve.

Key Lime Pie

  • 11 can sweetened condensed milk
  • 3 egg yolks (reserve yolks for meringue)
  • 1/2 c. key lime juice
  • graham cracker crust
  • 1/2 c. whole milk
  • Beat first three ingredients and pour into crust. Top with meringue and bake at 350 for 15 minutes or until meringue is light golden brown.

Nana's German Chocolate Cake

  • 1 (4 oz) pkg. Baker's german chocolate squares (or 1 1/2 Tbsp cocoa)
  • 1/2 c. boiling water
  • 2 c. sugar
  • 4 egg yolks
  • 1 c. butter
  • 1 tsp. vanilla
  • 2 1/2 c. sifted cake flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. buttermilk
  • 4 egg whites, beaten stiff
  • 1/2 c. whole milk
  • Melt chocolate in boiling water, set aside to cool. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each. Add vanilla and chocolate; mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each until batter is smooth. Fold in beaten egg whites. Pour batter into three greased 8 or 9 inch pans, bottoms lined with parchment. Bake in 350 oven for 30-40 minutes. Cool and frost with coconut-pecan filling.
  • Coconut-Pecan Filling
  • 2 c. evaporated milk
  • 1 2/3 c. sugar
  • 1 Tbsp flour
  • 1 tsp vanilla
  • 2 c. sweetened coconut
  • 3 egg yolks
  • 1 st. butter
  • 1 c. chopped pecans
  • Combine milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook over medium heat, stirring until thickened (about 12 minutes). Remove from heat. Add coconut and pecans. Beat until smooth and spreadable.

Dorene's Sausage Stuffed Mushrooms

  • 2 packages of clean and stemmed fresh mushrooms
  • 1 lb Jimmy Dean Hot Sausage
  • 1/2 bunch green onions
  • 1/4 c. Italian bread crumbs with parmasean cheese
  • 1/3 c. shredded mozzarella cheese
  • 1/2 c. whole milk
  • Brown 1 lb of hot jimmy dean sausage, drain. Slice about half a bunch of
  • scallions and stir in. Add about a 1/4 cup Italian bread crumbs with parmesan
  • cheese and 1/2 cup mozzarella cheese. Mix and remove from stove. Stuff
  • into mushroom caps and cover with foil bake at 350 for 30-40 minutes.

Italian Cream Cake

  • 2 sticks butter
  • 2 c. sugar
  • 5 egg yolks
  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 c. buttermilk
  • 1 tsp. vanilla
  • 3 oz sweetened coconut
  • 1 cup finely chopped pecans
  • 5 egg whites, stiffly beaten
  • 1/2 c. whole milk
  • Cream butter and sugar. Add egg yolks and beat well. Combine flour and baking soda, add to butter alternating with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in beaten egg whites. Pour batter into 3 greased pans. Bake at 350 for 25 minutes. Cool and frost with cream cheese frosting.
  • Cream Cheese Frosting:
  • 1 8 oz pkg cream cheese
  • 1/2 st. butter or margarine, softened
  • 1 box powdered sugar
  • 1 tsp vanilla
  • 1/2-1 c. chopped pecans
  • 1 3 oz can coconut
  • Beat cream cheese and butter until smooth. Add sugar and mix. Add vanilla and beat until smooth. Add half the nuts if desired. Sprinkle coconut and remaining nuts on top after frosting if using.

Texas Sheet Cake

  • 2 c. flour
  • 2 c. sugar
  • 1/2 tsp salt
  • 1 st. butter
  • 1/2 c. crisco
  • 1 c. water
  • 4 Tbsp cocoa
  • 2 eggs, beaten
  • 1/2 c. buttermilk
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1/2 c. whole milk
  • Combine flour, sugar, and salt; set aside. Mix butter, crisco, water, and cocoa in a saucepan and cook over medium heat; bring to boil and pour into flour mixture. Mix together and add eggs, buttermilk, soda, and vanilla. Pour into greased 9 by 13 baking dish and bake at 350 for 15 minutes. Top with chocolate icing when cool.

Chocolate Icing

  • 1 st. butter
  • 4 Tbsp cocoa
  • 6 Tbsp milk
  • 1 box powdered sugar
  • 1 tsp. vanilla
  • 1/2 c. whole milk
  • Put butter, cocoa, and milk in a saucepan and bring to boil. Add remaining ingredients and stir thoroughly. Ice cake while icing is still warm.

7 Layer Bars

  • 3/4 c. butter
  • 1 c. graham cracker crumbs
  • 1 small pkg. chocolate chips
  • 1 small pkg. butterscotch chips
  • 1 c. chopped pecans
  • 7 oz sweetened coconut
  • 1 can sweetened condensed milk
  • 1/2 c. whole milk
  • Mix graham cracker crumbs with melted butter and press into 13 by 9 pan. layer on top: chocolate chips, butterscotch, pecans, and coconut. Pour condensed milk evenly over mixture. Bake at 325 for 30 minutes or until edges are slightly brown. When cool, cut into 1 inch pieces. May be frozen.

Date-Nut Bars

  • 2 eggs
  • 1/2 c. sugar
  • 1/2 tsp vanilla
  • 1/2 c. flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c. chopped pecans
  • 1 c. finely chopped dates (8 oz)
  • powdered sugar
  • 1/2 c. whole milk
  • Beat eggs until foamy. Beat in sugar and vanilla. sift in flour, baking powder, and salt. Mix in pecans and dates. Spread into greased 8 inch square pan. Bake at 325 until top has dull crust, about 25-30 minutes. Can be frozen.

Nana's Hershey Cake

  • Swiss chocolate cake mix
  • small box instant chocolate pudding
  • 3 eggs
  • 1 1/2 c. milk
  • 3/4 c. oil
  • 2 bars Hershey\'a chocolate
  • 1/2 c. whole milk
  • Mix ingredients, bake in three 9 inch pans at 350 for 25 minutes. Frost with cool whip cream cheese frosting and shaved Hershey bar between each layer.
  • Cool Whip Cream Cheese Frosting:
  • 8 oz cream cheese
  • 1/2 c. sugar
  • 12 oz. cool whip
  • 1 c. powdered sugar
  • Beat cream cheese and granulated sugar, fold in cool whip and powdered sugar.

Nana's Banana Bread

  • 1 st. butter
  • 1 c. sugar
  • 5 black bananas
  • 1 tsp baking soda
  • 2 eggs
  • 1 1/2 c. flour
  • 1 tsp vanilla
  • 1/2 c. pecans (optional)
  • 1/2 c. whole milk
  • Mix ingredients and bake at 325 for 1 hour.

Ina's Cranberry Orange Scones

  • 24 c. plus 1/4 c. all-purpose flour
  • 1/4 c. sugar, plus additional for sprinkling
  • 2 Tbsp baking powder
  • 2 tsp kosher salt
  • 1 Tbsp grated orange zest
  • 3/4 lb cold unsalted butter, diced
  • 4 extra-large eggs, lightly beaten
  • 1 c. cold heavy cream
  • 1 c. dried cranberries
  • 1 egg beaten with 2 Tbsp water or milk, for egg wash
  • 1/2 c. confectioners\' sugar, plus 2 tablespoons
  • 4 tsp freshly squeezed orange juice
  • 1/2 c. whole milk
  • Preheat the oven to 400 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
  • Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn\'t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
  • Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners\' sugar and orange juice, and drizzle over the scones.

Irish Soda Bread

  • 4 c. all-purpose flour
  • 1/4 c. sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 Tbsp caraway seeds
  • 4 Tbsp unsalted butter, cold
  • 2 c. golden or dark raisins
  • 1 1/2 scant c. buttermilk
  • 1 large egg
  • 1 tsp baking soda
  • 1 large egg yolk
  • 1 Tbsp heavy cream
  • 1/2 c. whole milk
  • Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.
  • Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.
  • In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
  • In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.

Cherry-Streusel Coffee Cake

  • 1/2 c. unsalted butter, room temperature, plus more for pan
  • 2 c. all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 c. sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 c. sour cream
  • 1 c. frozen sour cherries, thawed and drained well
  • 1 c. Streusel
  • Milk Glaze: 1 cup sifted confectioners\' sugar mixed with 2 tablespoons milk
  • 1/2 c. whole milk
  • Streusel
  • 2 1/4 c. all-purpose flour
  • 3/4 c. packed light-brown or confectioners' sugar
  • 2 1/4 tsp ground cinnamon
  • 1 tsp coarse salt
  • 3/4 c. unsalted butter, room temperature
  • Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
  • Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
  • Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
  • Streusel:
  • In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.

Nana's Three-Bean Chili

  • 1 lb ground beef
  • 1 chopped onion
  • 1 chopped green pepper
  • 3/4 c. ketchup
  • 1/2 c. brown sugar
  • 1 Tbsp vinegar
  • 1 Tbsp mustard
  • 1 16 oz can kidney beaus
  • 1 16 oz can pork n\' beans
  • 1 16 oz can butter beans
  • 1/2 c. whole milk
  • Brown first 3 ingredients. Mix with remaining ingredients and warm in crock pot or the oven.

Nana's Lemon Pound Cake

  • 1/2 lb butter
  • 1/2 c. Crisco
  • 3 c. sugar
  • 5 eggs
  • 1 c. milk or sour cream
  • 3 1/2 c. minus a tsp flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp lemon extract.
  • 1/2 c. whole milk
  • Beat butter and sugar until smooth. Mix flour, salt and baking powder in separate bowl. Add eggs, one at a time to butter mixture. Add flour mixture alternately with milk, starting and finishing with the flour. Add vanilla. If using lime juice, you will need more than 1 tsp as well as zest. Pour into greased and floured tube pan and bake at 325 for 1 hour 25 minutes.

Mexican Wedding Cookies

  • 1 c. pecan halves
  • 1 c. all-purpose flour, spooned and leveled
  • 1/4 c. granulated sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 1 st. unsalted butter, room temperature
  • 1 c. confectioners\' sugar
  • 1/2 c. whole milk
  • In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.
  • Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.
  • Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners\' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.

Ricotta Cheesecake

  • Unsalted butter, room temperature, for pan
  • 3/4 c. sugar, plus more for pan
  • 1 1/2 lb fresh whole-milk ricotta cheese, pureed in a food processor until smooth
  • 6 large eggs, separated
  • 1/4 c. all-purpose flour
  • Finely grated zest of 1 orange or 2 lemons
  • 1/4 tsp salt
  • 1/2 c. whole milk
  • Preheat oven to 375 degrees. Generously butter and sugar a 9-inch spring-form pan (3 inches deep). Whisk together ricotta, egg yolks, flour, 6 tablespoons sugar, the zest, and salt in a large bowl.
  • Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add remaining 6 tablespoons sugar, whisking until stiff, glossy peaks form, 3 to 4 minutes. Gently fold a third of the whites into ricotta mixture using a rubber spatula until just combined. Gently fold in remaining whites until just combined.
  • Pour batter into pan, and bake until center is firm and top is deep golden brown, about 1 hour. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely. Let stand at room temperature for 20 minutes before serving.

Grandma Ople's Apple Pie

  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 c. unsalted butter
  • 3 Tbsp all-purpose flour
  • 1/2 c. white sugar
  • 1/2 c. packed brown sugar
  • 1/4 c. water
  • 8 Granny Smith apples - peeled, cored and sliced
  • 1/2 c. whole milk
  • Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
  • Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  • Bake 15 minutes at 425. Reduce the temperature to 350, and continue baking for 35 to 45 minutes.

Angel Food Cake

  • 1 c. cake flour (not self-rising)
  • 1 1/2 c. granulated sugar
  • 1 3/4 c. egg whites ( about 13 large eggs), room temperature
  • 1 Tbsp warm water
  • 1/2 tsp coarse salt
  • 1 tsp cream of tartar
  • 1 tsp pure vanilla extract
  • 1/2 c. whole milk
  • Preheat oven to 325 degress, with rack in lower third of the oven. Sift together flour and 3/4 cup sugar. Repeat sifting four times.
  • Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream or tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.
  • Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.
  • Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
  • Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.

Banana Cream Pie

  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee
  • 1 large whole egg, lightly beaten, plus 4 large egg yolks
  • 6 to 8 medium-ripe bananas
  • 3 c. whole milk
  • 2/3 c. granulated sugar
  • 5 Tbsp cornstarch
  • 1/4 tsp salt
  • 1 c. heavy cream
  • 2 Tbsp confectioners' sugar
  • 1/2 c. whole milk
  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there\'s a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
  • Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
  • Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
  • Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
  • Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
  • Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.

Pate Brisee

  • 2 1/2 c. all-purpose flour
  • 1 tsp salt
  • 2 st. (1 c.) unsalted butter, cold, cut into small pieces
  • 1/4 c. ice water, plus more if needed
  • 1/2 c. whole milk
  • In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
  • With the machine running, add ice water through the feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
  • Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen up to 1 month; thaw overnight in the refrigerator before using.

Rice Pudding

  • 3/4 c.arborio or basmati rice
  • 1/2 tsp kosher salt
  • 5 c. half-and-half, divided
  • 1/2 c. sugar
  • 1 extra-large egg, beaten
  • 1 1/2 tsp pure vanilla extract
  • 1/2 c. whole milk
  • Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
  • Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half and the vanilla. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.

Homemade Marshmallows

  • Nonstick cooking spray
  • 3 (1/4-ounce) packages unflavored gelatin
  • 1/2 c. cold water
  • 2 c. granulated sugar
  • 2/3 c. light corn syrup
  • 1/4 tsp coarse salt
  • 1 tsp pure vanilla extract, plus 1 vanilla bean, scraped
  • Confectioners' sugar, sifted, for coating
  • 1/2 c. whole milk
  • Lightly spray a 9-by-9-inch baking pan with cooking spray. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.
  • Add vanilla extract and vanilla bean seeds; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.
  • Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into 2-inch squares using a sprayed sharp knife. Place confectioners' sugar in a large bowl. Working in batches, add marshmallows to bowl and toss to coat. Marshmallows can be stored in an airtight container up to 3 days.

Emeril's Simple Balsamic Vinagrette

  • 1/4 c. balsamic vinegar
  • 2 tsp dark brown sugar*
  • 1 Tbsp chopped garlic
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 c. olive oil
  • 1/2 c. whole milk
  • Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
  • If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
  • *If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

Mozaic Raspberry Vinaigrette

  • 3/4 c. raspberry preserves
  • 1/4 tsp minced fresh garlic
  • 1 c. rice wine vinegar
  • 1/2 pint fresh raspberries
  • 1/4 c. powdered sugar
  • pinch of salt and pepper
  • 1 1/2 c. vegetable oil
  • 1/2 c. whole milk
  • In blender or food processor, mix raspberry preserves, garlic, vinegar, powdered sugar,and salt and pepper. Mix until smooth. Slowly add vegetable oil and mix until thick and creamy.

Yellow Shrimp Curry

  • 1 can coconut milk
  • 1 jar yellow curry
  • 1 can-full water
  • 2 Tbsp fish sauce
  • 2 Tbsp sugar
  • 3 lemongrass stalks, each cut into three and bruised with the flat of a knife
  • 3 lime leaves, de-stalked and cut into strips
  • 1/2 tsp turmeric
  • 1 butternut squash, peeled and cut into large-bite-sized chunks
  • 1 lb shrimp
  • juice of 1/2 lime
  • 1/2 c. whole milk
  • Combine first 8 ingredients and bring to a boil. Add butternut squash and boil until tender. Add shrimp and cook until pink. Stir in lime juice.