Crustless Pumpkin Pie

1 1/4 cups sugar

3 Tbsp. all-purpose flour

3 eggs

2 cups canned pumpkin

3/4 cups evaporated milk

1 1/2 tsp. vanilla extract

1/4 tsp. ground mace

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1. Mix sugar and flour in a medium bowl. Add eggs, beating well.

2. Stir in pumpkin, milk, vanilla and spices, mix well.

3. Pour into a greased 9-inch pie plate.

4. Place in a 15-in x 1-in. baking pan; add 1/1 in. of hot water to pan.

5. Bake at 350 degrees for 50 - 55 minutes or until knife inserted near the center comes out clean.

6. Cool and refrigerate. Slice and serve with a tablespoon of whipped cream sprinkled with ground mace.

Devil's Food Cake with Fudge Frosting

1 3/4 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

11 Tbsp. unsalted butter, softened

1 1/2 cups granulated sugar

2/3 cup Dutch-processed cocoa powder

2 large eggs

1 tsp. vanilla extract

1 1/3 cups warm water

1. Preheat oven to 325 degrees. Grease bottom and sides of a 9 x 3-inch springfoam pan. Cut out a paper circle the size of the bottom of the pan, grease that and place in bottom of the pan. Dust the pan with flour.

2. Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Whisk until well blended, and set aside.

3. Beat the butter at medium speed until creamy, about 1 minute. Gradually add the sugar and beat at high speed until the mixture is pale and well blended, about 3 minutes.

4. Add the cocoa powder and beat at medium speed for 1 minute.

5. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract. At low speed add the flour in 3 additions, alternating with warm water in 2 additions.

6. Pour the batter into the prepared pan, place on a cookie sheet and bake for 45 to 55 minutes, until a cake tester inserted into the center of cake comes out clean. Cool the cake in the pan on a wire rack for 20 minutes.

7. Remove the side of the pan. Run a knife round the sides first to loosen the cake from the pan. Invert the cake onto the rack, remove the bottom of the pan including the paper liner, put the cake right side up and let the cake cool completely.

8. When cake is completely cool, slice in half and frost with fudge frosting.

Fudge Frosting

2 cups granulated sugar

1/2 cup shortening

2/3 cup milk

1/2 tsp. salt

3 squares (1 oz each) unsweetened chocolate

2 tsp. vanilla

1. Mix all ingredients except vanilla in 2 1/2-quart saucepan. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place pan in bowl of ice and water. Beat until frosting is of spreading consistency; stir in vanilla.

Note: You have to put some elbow grease into beating the frosting and keep adding ice to the bowl until the frosting is of spreading consistency. As soon as it gets done, take it out of the bowl of ice water and frost the cake.

Cinnamon Swirl Buttermilk Pound Cake

This is now my favorite "coffeecake". It is perfect for a morning coffee or tea break or for afternoon tea.

Streusal topping:

1/2 cup (2.1 oz/60 g) all-purpose flour

1/3 cup (2.5 oz/72 g) firmly packed light brown sugar

1/4 teaspoon ground cinnamon

Pinch of Salt

3 Tbsp (1.5 oz/42 g) unsalted butter, melted

Cake Batter:

2 cups (8.5 oz/242 g) all-purpose flour

1/2 cup (2 oz/57 g) cake flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/8 tsp ground cardamom or allspice

1 cup (2 sticks/8 oz/227 g) unsalted butter, softened

2 cups (14 oz/400 g) granulated sugar

3 large eggs, room temperature

2 tsp vanilla extract

1 tsp finely grated orange zest

1 cup (240 ml) buttermilk

1. Position a rack in the center of the oven. Preheat oven to 325 degrees. Grease the inside of a 10-inch bundt pan. Dust with flour and set aside.

2. To make cinnamon swirl: In a small bowl whisk together the flour, brown sugar, cinnamon and salt, breaking up any lumps of sugar. Add the melted butter and stir until blended and crumbly.

3. To make the pound cake: Sift together all the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. In a large bowl beat the butter at medium speed until very creamy, about 2 minutes. Gradually add the sugar and beat at medium-high speed until well blended and light about 4 minutes.

5. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and orange zest.

6. At low speed add the dry ingredients in three additions, alternating with the buttermilk in two additions. The pattern is -- flour, buttermilk, flour, buttermilk, flour. Mix until just combined ... do not overmix.

7. Pour half of the batter into the prepared bundt pan and smooth top of batter. Sprinkle the cinnamon swirl mixture evenly over the batter. Add the remaining batter and smooth the top.

8. Bake the cake for 65 to 75 minutes. Always start checking at 60 minutes. If a cake tester inserted into the middle of the cake comes out clean, it is done. Remove from oven and cool on a wire rack for 15 minutes.

7. Invert the cake onto the rack and cool completely. Dust the cake with confectioners' sugar just before serving.

Makes 12 servings.

Note: I have also served this with an orange glaze which is very yummy ... 1 cup of confectioners'/powdered sugar + 3 -4 tbsp of fresh orange juice. Add the orange juice to the sugar, one tablespoon at a time and mixing until you get a thick glaze. Let the glaze sit for about 10 minutes before you start drizzling the cake. I like a thicker glaze and that is why I let it sit for a while.

Evelyn's Chicken Potpie

I really do throw in whatever I have on hand for my chicken potpie filling. Below is the basic recipe but you can add peas or corn or cubed sweet potato if the fancy strikes you. I always make my piecrust either overnight or early that morning and then let it chill until I need it for the evening meal. Piecrust has to be really cold and handled as little as possible if you want a light flaky dough. I always use a double crust for my potpie.

3 cups cooked chicken, cubed

2 medium potatoes, peeled and cubed

1 large carrot, peeled and cubed

1 stalk celery, diced

1/4 large white onion, diced

2 1/2 - 3 cups, chicken stock

A pinch of Rosemary

A pinch of Tarragon

Salt & pepper to taste

2 Tbsp. butter

2 heaping Tbsp. all-purpose flour

Melissa D'Arabian's Piecrust:

2 sticks (1 cup) ice-cold unsalted butter, cubed and put in freezer
2 1/4 cups all-purpose flour
1/2 tsp. salt
8 - 10 Tbsp. ice cold water

1. You can use your food processer to make the piecrust like Melissa did but I am like her mother-in-law and I make mine by hand. The next time I will use the processer.

2. In a large mixing bowl, place flour and cubed butter and using a pastry blender, cut butter into flour until mixture resembles fine sand.

3. Add a tablespoon of water at a time and mix thoroughly. I needed 10 tablespoons before my dough held together. Just pinch the dough and if it holds together with no powdery bits, then your dough is ready.

4. Gather dough into a ball, cut in half, pat each half into a disc shape, cover individually in plastic wrap and refrigerate for at least an hour or two or overnight.

Filling:
1. In a medium saucepan place carrots, potatoes, celery, onion and 2 cups of chicken stock. Add rosemary, tarragon, salt and pepper and boil over medium heat until carrots are just about fork tender. Remove from heat.

2. In a large saucepan melt butter over medium heat and then add the flour to make a thick paste. Cook, stirring constantly until mixture is a light golden brown. Add the last cup of chicken stock to the roux and mix until smooth. I use a whisk to get all the lumps out.

3. Add the vegetable mixture to the large saucepan and mix well. Add the chicken and cook for 3 -4 minutes until mixture is thickened. The sauce should be thick and creamy. If it is too runny, thicken with cornstarch/flour.

4. Remove the saucepan from the heat and let it cool for 15 - 20 minutes.

5. In the meantime flour a large board and rolling pin and roll out one of the pastry discs to fit a 9-inch glass pie plate. There should be enough pastry hanging over the edge of the pie plate to crimp easily. Set the pie plate aside. If your kitchen is too warm, place the pastry lined pie plate back in the fridge while you work on rolling out the second pastry disc.

6. Once the second pastry disc has been rolled out, pour chicken filling into the pastry lined pie plate, place the second pastry disc on top of the filling and crimp the edges of the pie crust, trying to seal completely. Poke holes on the top of the pie with a fork or carve initials so that steam can escape while the pie is baking. I carved an S for you know who. You can brush the top of the pie with an egg wash to give that beautiful golden color.

7. Place pie plate on a cookie sheet (this is important to catch all the bits that always drip off) and bake at 375 for 40 - 50 minutes.

8. Let sit for about 5 - 10 minutes before serving.

This probably makes 6 dinner size servings.

White Cake with Raspberry Sauce

Need a cake that is easy to make, looks pretty and tastes good? This is one of my favorites. The topping is light and fluffy and the glaze brightens it. Maximum effect for minimum effort.

1 package (18 1/4 oz) white cake mix

4 oz. cream cheese or mascarpone cheese, softened

1 cup confectioners' sugar

1 cup whipping cream, whipped

1 carton (16 oz) strawberry glaze

1/2 cup water

2 1/2 cups fresh or frozen unsweetened raspberries

1. Make cake according to package directions and bake in a rectangular 13 x 9-inch pan. Make sure to level and hollow out the middle section because you want the top surface to be as flat as possible.

2. Cool cake completely in pan before preparing topping.

Topping:

1. Mix cream cheese/mascarpone cheese with confectioners' sugar until completely mixed.

2. Fold in whipped cream until completely incorporated. Spread evenly over top of cake.

3. Cover and store in refrigerator until ready to serve. I have a cake pan with a lid and I use that for easy storage.

4. Just before serving, mix strawberry glaze, water and raspberries together. Slice cake in squares, top with a tablespoon of the raspberry glaze and serve.

6. Store all leftovers in the refrigerator.

Note: When I am out of whipping cream I have used a small tub of the lite Cool Whip topping and that works fine. I keep tubs of Cool Whip in my freezer so I always have those on hand for desserts.

Sausage & Turkey Lasagna

This is one of those dishes that came about by accident. I had planned to make lasagna for dinner thinking that I had ground beef in the freezer. The ground beef turned out to be ground turkey and scrounging around I found half a pack of hot sausage meat. I decided to be creative and combine the two. I said not a word to anyone and that night Sarah took a bite, looked at me and said "Mom, whatever you've done differently to this lasagna, I like it. I'll eat it again." The "I'll eat it again" is Sarah's seal of approval.

1 lb. Italian hot sausage

1/2 lb ground turkey

1 can (24 oz) Garlic & Herb Spaghetti sauce

8 oz. shredded Mozzarella cheese

16 oz. part skim Ricotta cheese

1 cup freshly grated Parmesan cheese

9 sheets Lasagna noodles

1. In a large pot of boiling, salted water, cook lasagna noodled for 18 - 20 minutes until soft. Remove from water and let cool on a platter.

2. In a large pot heat a tablespoon of oil, add sausage and turkey meats and cook until all pink has disappeared from the meat.

3. When meat is browned, drain oil and then return pan to heat. Add spaghetti sauce and heat until it reaches a gentle boil. Simmer for 5 minutes.

4. In a 13 x 9 x2-inch pan, spoon enough sauce to just cover the bottom of the pan lightly. Arrange three sheets of lasagna noodles over this layer of sauce. Spoon enough sauce to cover the lasagna noodles generously remembering that you will have to do this another two times.

5. Using a teaspoon drop Ricotta cheese over the sauce. Divide the Mozzarella cheese into thirds and spread one third over the sauce and Ricotta cheese.

6. Place another layer of lasagna noodles over; spoon sauce over; add Ricotta cheese and then Mozzarella cheese.

7. Repeat process for a third time. Sprinkle the Parmesan cheese over the top layer.

8. Bake in a 350 degree oven for 35 - 40 minutes until all the cheese is melted and mixture is bubbling.

Lemonade Pie

We know summer is here when the lemonade pie, potato salad and devilled eggs start appearing! This pie is very easy to make. The creaminess of the vanilla ice cream and the tang of lemon is wonderful on a hot summer day.

1 can (6 fl. oz) lemonade frozen concentrate

1 pint vanilla ice cream, softened

3 1/2 cups (8 oz) thawed Cool Whip topping

1 9-inch graham cracker crust

1. Place concentrate in a large mixing bowl and beat about 30 seconds.

2. Gradually add ice cream and blend well. When you soften the ice cream make sure that you get it to the point where you are just able to mix through it. You do not want it too soft that it is liquid.

3. Fold in whipped topping. Pile mixture into the graham cracker crust and freeze until firm for at least four hours or overnight.

Note: If you use the store bought graham cracker crust, save the plastic top and use that as a cover for your pie when you place it in the freezer.

Nanny Williams' Potato Salad

Or as John puts it ... Dead Nanny's Potato Salad. Nanny Williams is Mildred Williams whose O'Malley family came from Ireland in the early part of the 1900s. Half of her family was born in Ireland and the other half was born in the US. Sarah is named for Nanny Williams' mother. Whenever we make this potato salad we always think about Nan and we still laugh at how she always mixed and stored it in a particular bowl. It had to be just that one bowl. You did not mess with that bowl when it was potato salad making time!

6 medium to large red potatoes

1 stalk celery, diced

2 Tbsp. onion, diced

1 cup Miracle Whip or Mayonnaise

3 Tbsp. apple cider vinegar

Salt & Pepper

1. Do not peel potatoes. Cut in half if the potatoes are large. Place in a large pot with enough water to cover the tops of the potatoes and boil potatoes until they are fork tender. Drain the pot and rinse potatoes with cold water.

2. When potatoes are cool enough to handle but are still warm, peel them. Run potatoes through a wire french fry cutter, cutting through the tops of the potato as it comes through the wires. You want the potatoes to have some chunks but are not too large or distinct in shape. Most of the potato will crumble as you work them through the french fry cutter.

3. Add the celery and onion to the potato and mix well. Add salt and pepper to taste.

4. Mix in the Miracle Whip or Mayonnaise and blend well. Add the vinegar and mix well.

5. Place in a covered container and refrigerate for at least four hours or overnight.

Makes 4 - 6 side servings.

Note: You can adjust any of these ingredients depending on what you like. I have been known to add a mashed hard boiled egg to this recipe but only when no one is watching.

Cut the tops off the potato as they come through the french fry cutter wires

Devilled Eggs

We are purists when it comes to Devilled Eggs ... no relish or herbs, just the traditional dusting of Paprika and that is it.

7 hardboiled eggs, shelled

2 heaping Tbsp. Miracle Whipe or Mayonnaise

1 heaping tsp. Gulden's Mustard (any spicy brown mustard)

salt & pepper to taste

Paprika

1. Slice the eggs in half and gently scoop out the yolks and place in a bowl. Using a fork, mash the egg yolks until fine.

2. Add Miracle Whip or Mayonnaise, salt and pepper and mix well together.

3. Using a fork place egg mixture back in egg halves. Do not mash down.

4. Sprinkle pinches of Paprika over egg yolk mixture. Refrigerate for a couple of hours or overnight and serve cold.

Zucchini Bread

Zucchini is a vegetable that I have only just come to appreciate, particularly in bread form. This is a good mid-morning coffee break or tea-time kind of bread. This recipe makes 2 loaf pan or 5 mini-pan sized loaves. They freeze well.

3 1/4 cups all-purpose flour

1 1/2 tsp. salt

1 tsp. ground nutmeg

2 tsp. ground cinnamon

2 tsp. baking powder

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 cup chopped walnuts/pecans

1/2 cup raisins

1. Mix the flour, salt, nutmeg, cinnamon and baking powder together in a small bowl.

2. In a large bowl, beat eggs and sugar until well mixed and light lemon in color. Add oil and water and beat well.

3. Fold zucchini into the egg mixture. Add flour and fold until just mixed. Fold in nuts and raisins, making sure that they are evenly distributed throughout the batter.

4. Pour mixture into two greased and floured loaf pans or five greased and floured mini-loaf pans.

5. Bake at 350 degrees for 30 - 45 minutes. Start checking mini-loaf pans at 30 minutes.

6. Rmeove from oven and cool on wire racks.

Note: I am not a big fan of cinnamon so I use Allspice instead. I have also used half granulated sugar and half brown sugar for this recipe and I love the taste. I also sprinkle maple sugar on the batter before baking and it gives it a really lovely top crust. I love maple sugar and I have some real Vermont maple sugar so I use it every opportunity I get.

Cranberry White Chocolate & Walnut Cookies

My friend Gina from Oklahoma sent me Most Loved Cookies cookbook for Christmas and this is one of my favorite recipes. I love the combination of chewy cranberries, smooth white chocolate and the crunch of toasted walnuts.

2 large eggs, room temperature

1 3/4 cups brown sugar, packed

1/2 cup cooking oil

1 tsp. vanilla extract

1 3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1 cup dried cranberries

1 cup white chocolate chips

1 cup toasted walnuts, coarsely chopped

1. Beat eggs and brown sugar in a large bowl until thick and pale. Add cooking oil and vanilla. Beat until smooth.

2. Combine flour, baking powder and baking soda. Add to brown sugar mixture in two additions, mixing well after each addition until no dry flour remains.

3. Add cranberries, white chocolate chips and walnuts. Mix well.

4. Cover and chill in fridge for at least an hour. Roll into balls, using 1 tablespoon dough for each. Arrange about 2 inches apart on greased cookie sheet or ungreased baking stone.

5. Bake in 375 degree oven for 10 -12 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.

6. Makes about 4 dozen (48 cookies). Store in tightly covered tin or container.

English Tea Squares

This is another recipe from my Aunty Win in Canada. We made this together that Christmas so long ago when I was far from home and missing the holiday baking with my mother and sisters. This is still one of my favorite cookies which makes an appearance every Christmas without fail. I cut it into fingers rather than squares.

3/4 cup butter, softened

1 cup sugar

2 cups all-purpose flour

1 egg, beaten

1 tsp. vanilla extract

1/4 tsp. Allspice

1 cup toasted almond/walnuts, coarsely chopped

1/2 cup strawberry jam, warmed up

Confectioners sugar for dusting

1. Beat butter until light. Add sugar and beat until light and fluffy.

2. Beat in egg and vanilla extract.

3. Stir in flour, allspice and almonds or walnuts.

4. Spoon about half of mixture into a lightly greases 9-inch square pan or rectangular dish. Spread strawberry jam on top of mixture.

5. Top with remaining dough. The process works well if you use a teaspoon and drop bits of dough until the top is completely covered.

6. Bake in a 350 degree oven for 30 - 35 minutes or until delicately brown.

7. Cool on baking rack. When completely cool dust with confectioners sugar and cut into small squares or fingers.

Beignets

Fried dough and powdered sugar, how can you go wrong? In 2007 a conference took me to New Orleans and after dinner one night, close to midnight, we made the trip to the famous Cafe Du Monde for its world renowned beignets, and even at that time, the place was bustling. A serving at the cafe is three beignets with what looked like a pound of sugar!

Not long after that my sister, Priscilla, sent me a recipe that was pretty close in taste. Sarah thanks her silently every time I make these.The full recipe for these beignets will feed seven to eight hungry teenagers. I usually half this recipe and still have leftovers. Below is a note on how to freeze the dough you do not use up.

1 envelope active dry yeast

1 1/2 cups warm water

1/2 cup sugar

1 tsp. salt

2 eggs, beaten

1 cup evaporated milk

7 cups all-purpose flour

1/4 cup shortening, softened

1. Place warm water in a large bowl. Sprinkle yeast over warm water, stir to dissolve.

2. Add eggs, sugar, salt and milk. Whisk to blend thoroughly.

3. Add 4 cups of flour; beat until smooth.

4. Add shortening; beat in remaining flour.

5. Cover with plastic wrap and chill for at least four hours or overnight.

6. Roll out onto a heavily floured board; cut into 2 1/2 -inch squares.

7. Deep fry in vegetable oil; turning as soon as beignets are golden brown on one side. When beignets are a golden brown on both sides, remove and drain on paper towels. Roll in powdered sugar or cinnamon sugar and serve hot.

Note: To freeze dough -- roll out and cut into squares, place on a floured baking tray and place in freezer. Once squares are frozen, remove and place in freezer bags. To use, simply remove from freezer, place in single layer on baking tray and bring to room temperature and then fry as usual.

Beignets with powdered sugar and cinnamon sugar

The Cafe Du Monde at midnight

Recreation of New Orleans' Mardi Gras

Lemon Cornmeal Cake

This recipe reminded me of the kind of cake I used to have for tea as a child. A plain but flavorful cake. And so when I had a neighbor over for tea some weeks ago, I decided to make this cake. I liked it and will definitely make it again.

1 1/3 cups (5.7 oz/161 g) all-purpose flour

1 cup (5.3 oz/150 g) stone-ground yellow cornmeal

1 cup (7 oz/200 g) granulated sugar

2 tsp. baking powder

1/4 tsp. salt

3 large eggs

1 1/2 cups (12.75 oz/363 g) sour cream

3/4 cup (1 1/2 sticks/6 oz/170 g) unsalted butter, melted

1 Tbsp. finely grated lemon zest

1 Tbsp. freshly squeezed lemon juice

1 1/2 tsp. vanilla extract

1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9 x 3-inch springform pan. Dust the pan with flour.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt, set aside.

3. In a medium bowl, whisk together the eggs until blended. Add the sour cream and whisk until combined. Add the butter and whisk until blended. Add the lemon zest, lemon juice and vanilla extract and whisk until combined.

4. Using a rubber spatula fold the wet ingredients into the dry ingredients, mixing until just blended. Pour the batter into the prepared pan and smooth the top.

5. Bake the cake for 40 to 45 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a wire rack.

6. Unmold the cake and dust the top with confectioners' sugar or a lemon glaze.

Note: I substitute 1/2 cup of the sour cream with mascarpone cheese simply because I had it and the cake was delicious. I also make a lemon glaze using half a cup of confectioners' sugar and 1 - 2 tsp. of freshly squeezed lemon juice. If you want the glaze more runny use more juice and reduce the juice if you want a thicker glaze that you can pipe.

Chocolate-Hazelnut Tart

This is another Giada recipe. She cut this into squares instead of wedges and served them for tea. Sarah ate it with milk and thought it was very similar to the pecan pie bars that I make at Christmas.

1/s cup sugar

2 Tbsp. all-purpose flour

3 eggs, beaten

1 1/2 cups peeled, chopped and toasted hazelnuts

8 oz. semi-sweet or bittersweet chocolate chips (about 1 cup)

1 cup corn syrup

2 Tbsp. butter, melted

1 tsp. vanilla extra

1/4 tsp. salt

1 pie-crust to fit 8-inch pie place

1. Preheat oven to 325 degrees.

2. In a large bowl mix together the sugar and the flour. Add eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla and salt. Stir well.

3. Pour the mixture into the pie crust. Bake for 1 hour.

4. The tart has to cool for at least 30 minutes before serving. Store leftovers in an airtight container in the fridge.

Note: I used a mixture of light and dark corn syrup.

Lemon Coffee Cake

If you like lemon, you will love this coffee cake. The last time I made this, I actually served it as a dessert during National Library Week. I cut it into finger sized servings, dusted some powdered sugar, placed the pieces on a cake stand and it was good enough for dessert.

1 1/4 cups sugar

3/4 cup vegetable oil

4 eggs

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp salt

1 can (15 3/4 oz) lemon pie filling

1. In a mixing bowl, combine sugar and oil and mix well.

2. Add eggs, one at a time and beat until light and lemon-colored.

3. Combine flour, baking powder and salt. Add to the egg mixture and mix well.

4. Pour half of mixture into a greased 13 x 9 x 2-inch glass baking dish. Drop spoonfuls of pie filling over batter and gently smooth out. Top with remaining batter -- I use a teaspoon and spread teaspoonfuls of the batter over the lemon pie filling.

5. Bake at 350 degrees for 30 minutes until a beautiful golden brown. Cool on a wire rack.

6. Dust with powdered sugar before serving.

Dill Casserole Bread

This is another favorite. It's a savory bread that is delicious sliced into wedges and served with soup. It makes an excellent bread for chicken or turkey sandwiches. It also makes an excellent open faced sandwiches for tea -- slice all the way across, spread with herbed butter or herbed cream cheese, place thinly sliced chicken on the spread; cut into finger-sandwiches, top with a slice of tomato; dust with an herb and you will have a delicious and pretty tea sandwich.

2 1/2 cups all-purpose flour

2 Tbsp. sugar

2 tsp. dill seed

1 tsp. salt

1/4 tsp. baking soda

1 package dry yeast

2 Tbsp. butter or margarine

1 medium onion, fined chopped

1 cup creamed cottage cheese

1/4 cup water

1 egg, room temperature

1. In a large bowl combine 1 cup flour, sugar, dill seed, salt, baking soda and yeast.

2. In a small saucepan over medium heat, in hot butter, cook onion until tender. Stir in cottage cheese and water. Heat until mixture is very warm but you can still hold your finger in it (120 to 130 degrees).

3. With mixer at low speed, gradually pour liquid into dry ingredients; beat until just blended. At medium speed, beat two minutes, scraping bowl often.

4. Add egg and 1/2 cup flour or enough to make a thick batter; beat 2 minutes. With spoon stir in remaining 1 cup flour to make a stiff batter.

5. Cover with towel; let rise in a warm place until doubled. About an hour.

6. Grease a 1 1/2-quart casserole dish. Stir down batter; spread evenly into casserole dish. Cover with towel; let rise in warm place until doubled, about 45 minutes.

7. Preheat oven to 350 degrees. Bake 35 minutes or until golden. Cool in pan on a wire rack for 10 - 15 minutes. Remove from pan; cool on wire rack or serve warm.

Beef Bourguignon

When it is chilly outside, I am always in the mood for a good stew. Which is basically what this dish is. I was watching the Food Network one cold afternoon and modified the Barefoot Contessa's recipe, removing things like pearl onions, which John and Sarah would never eat.

1 lb. stewing beef chunks

1/4 onion, diced

2 cloves garlic, minced

2 carrots, peeled and cubed

2 medium potatoes, peeled and cubed

1 cup beef stock

1 cup red wine

1 can (10 1/2 oz) Cream of Tomato soup

1 tsp. dried thyme

2 Bay leaves

1 cup frozen peas

Salt & Pepper to taste

Thickener:

2 Tbsp. softened butter

1 Tbsp. flour

Mix together and set aside.

1. Cut the beef into bite sized chunks. Heat up a Dutch oven, add enough vegetable oil to coat the bottom of the pot. Brown beef chunks in a single layer, removing from pot with a slotted spoon when uniformly browned on all sides.

2. Into drippings in pan, add onion and carrot and saute until onions are tender. Add garlic and cook for a minute.

3. Add the potatoes to the vegetable mixture and cook for 2 - 3 minutes. Season with salt and pepper and add thyme.

4. Pour the can of soup into the mixture and stir well. Add the beef broth and cook to simmering.

5. Add the red wine and bay leaves and bring to a boil.

6. Add the softened butter & flour mixture and with a whisk dissolve it into the liquid. Add the beef chunks, lower heat to simmer, put the lid on the Dutch oven and cook for 1 1/2 - 2 hours, stirring from time to time.

7. Half an hour before beef bourguignon is done, add the cup of frozen peas.

8. Serve over buttered egg noodles, sprinkle with freshly grated parmesan cheese and garnish with parsley.

Serves 4 or 2 very hungry men.

Chicken Kiev

What is better than cheese and melted butter oozing out of a piece of crunchy chicken? This is a recipe I have modified over the years and it has essentially become my own. The original came out of a Southern Living magazine decades ago. It's different from a true Chicken Kiev which is usually fried, this one is baked. This is Sarah's comfort food and will cure all ills.

3 boneless chicken breasts

3 Tbsp. softened butter

3 slices White American Cheese

3/4 cup plain breadcrumbs

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1 egg, beaten

1 Tbsp. milk

A pinch of Basil

1. Prepare butter by mixing with a dash of garlic powder and a dash of Basil. Pat into a block that can be cut into three equal pieces; wrap in plastic wrap and place in the freezer. You can freeze ahead of time or you can freeze while preparing the rest of the recipe.

2. Fold each cheese slice into half and then quarters to form a block. Set aside.

3. Place each chicken breast between two pieces of plastic wrap and pound with a mallet until it is thin and large enough to wrap around the butter and cheese pieces. Make sure not to tear the chicken. Repeat until all the chicken breasts are flattened.

4. In a flat dish, beat the egg and milk together.

5. In another flat dish, mix breadcrumbs with garlic powder and Italian seasoning.

6. Remove butter from freezer and cut into three equal parts.

7. To assemble: on a flat surface spread out one chicken breast. Place butter near top of chicken piece but make sure that there is enough of an edge to fold over the butter. Place one "block" of cheese on butter; fold the edge over the cheese and butter; tuck the sides over and continue rolling until the chicken looks like a little parcel and the filling is covered completely.

Dip the chicken in the egg mixture and then roll in the breadcrumbs, covering as much surface as possible. Place in greased oven-proof dish. If you use a glass dish, you can serve it directly to the table from the oven.

Repeat until all the breast pieces are used up.

8. Bake at 35o degrees for 35 - 45 minutes depending on the size of your chicken pieces.

9. Once cooked, garnish with a sprig of parsley and serve hot.

Serves 3.

Note: I have also added 1/4 cup of freshly grated Parmesan cheese to the breadcrumb mixture. This results in a crunchier coating which is delicious.

Hot Turkey Sandwiches

I was watching the Food Network a while ago and saw Giada make these sandwiches. I decided to do my own version for a quick Sunday lunch. I served these sandwiches with a small tossed salad topped with cubed mango and it was good enough for a quick meal.

1 cup grated Fontina Cheese

1 Tbsp. butter, softened

1 Tbsp. mustard, Dijon or Grainy

pinch of salt and pepper

4 slices deli sliced turkey

4 slices of wheat bread, top & bottom crusts removed

1. In a small food processor, place grated cheese, butter, mustard, salt and pepper. Pulse until mixture holds together ... it won't be smooth. If you don't have a food processor, mash with a fork. Divide mixture into four portions.

2. Spread each portion onto each of the four slices of bread ... do this gently because the cheese mixture is not smooth and may tear the bread. Fold two slices of turkey onto one slice of bread and then top with the other slice of bread. Push down gently so that cheese spread clings to the turkey slices. Finish making the other sandwich. Slice each sandwich in half.

3. In a large frying pan, add 1 -2 Tbsp. of vegetable oil and heat over medium heat. When oil in pan is hot, place each slice in pan, pressing the top down gently. Cook only until it is golden brown and turn over gently and cook the other side.

4. Remove from pan when both sides are golden brown and cheese in the sandwich is melting slightly or more if you like it that way. There is no need to drain on paper towels, this sandwich is not oily.

5. Serve with a small salad.

Giada used sourdough bread but all I had was wheat bread, which turned out to be perfectly fine.

In my previous life as a reporter, my editor thought it was funny to send me out to do food reviews because he knew I did not cook and I did not eat much of anything in those days. But I learned many things from those chefs and one of which was the right way to cut mangoes ... find the flat side of the mango, slice through the flesh, as close as possible to the seed without cutting into it, then gently cut lines through the flesh to form cubes making sure not to cut through the skin; then turn the mango slice, skinside down so that the cubed flesh pops out; gently run your knife through the bottom of the cubes and there you have your neat little cubed mango.

Buttermilk Biscuits

I love making biscuits ... easiest thing in the world to do. I had some buttermilk in the fridge that had to be used up, so I opened my trusty Campbell's Great American Cookbook (this is the book I learned to cook with). I've changed the recipe a little bit but it is basically the same. Both John and Sarah pronounced these biscuits "very good" and Sarah actually pinched one off the baking stone. I use a baking stone for almost all my baking needs.

2 cups all-purpose flour

1 Tbsp. baking powder

1 Tbsp. sugar

1/2 tsp. salt

1/4 tsp. baking soda

1/2 cup shortening (butter flavored Crisco)

3/4 cup buttermilk or sour milk, room temperature

1. Preheat oven to 450 degrees.

2. In a large bowl, combine, flour, baking powder, sugar, salt and baking soda. With a pastry blender or fork, cut in shortening until mixture resembles coarse meal.

3. Add milk and with fork, stir until just blended and dough clings together.

4. Turn onto lightly floured surface; knead gently 10 to 12 strokes. Roll to 1/2-inch thickness. Cut into 2 1/2-inch rounds. Reroll and cut trimmings into rounds.

5. Place on ungreased baking sheet or stone. Bake 10 - 12 minutes of until golden brown.

6. Makes 12 biscuits.

To sour milk: Place 1 tbsp. white vinegar in measuring cup and fill with fresh milk to 3/4 cup mark.

These biscuits are nice and tender and tall enough to be split in half. I'm making another batch for breakfast tomorrow. I use Crisco because I read somewhere a long time ago that using vegetable shortening makes for a more tender biscuit.

Sally Lunn Bread

This is a beautiful tall bread that will impress everybody. There is absolutely no kneading involved. It looks very impressive served on a cake stand with honey butter.

1 package (1/4 oz) active dry yeast

1/2 cup warm water (110 deg. to 115)

1 cup warm milk

1/2 cup butter, softened

1/4 cup sugar

2 tsp. salt

3 eggs, at room temperature

5 1/2 to 6 cups all-purpose flour

1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth.

2. Stir in enough remaining flour to form a soft dough. Do not knead! Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about an hour.

3. Stir dough down, Spoon into a greased and floured 10-inch tube pan. Cover and let rise until doubled, about an hour.

4. Bake at 400 degrees for 25 - 30 minutes or until golden brown. Remove to wire rack to cool slightly. Remove from pan, place on a platter, slice and serve with honey butter.

Honey butter:

1/2 cup butter, softened

1/2 cup honey

1. Combine the butter and honey until smooth. Serve at room temperature.

Coconut Cake

This has become the favorite office Coconut Cake. It's a two-layer cake which can easily be cut into a four-layer cake ... there is plenty of creamy frosting to cover the layers.

3/4 lb. (3 sticks of butter), at room temperature

2 cups sugar

5 large eggs, at room temperature

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond or coconut extract

3 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup milk

4 oz. sweetened shredded coconut

1. Preheat oven to 350 degrees F. Grease 2 9-inch cake pans and dust lightly with flour.

2. In the bowl of a mixer, cream the butter and sugar on medium-high for about four minutes until light and fluffy.

3. With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. Add the vanilla and almond/coconut extracts and mix well.

4. In a separate bowl, sift the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture and milk to the batter in three parts, beginning and ending with the flour. Mix until just combined. Fold in the coconut with a rubber spatula or wooden spoon.

5. Pour the batter evenly into the pans and smooth the tops.

6. Bake in the center of the oven for 40 - 45 minutes until a cake tester comes out clean. The cakes should be a golden brown. Cool on a baking rack for 30 minutes and then remove from pan to cool completely.

Frosting:

8 oz. cream cheese at room temperature

1/2 lb (2 sticks) butter, at room temperature

3/4 tsp. vanilla extract

3/4 tsp. almond/coconut extract

5 cups confectioners' /powdered sugar

1 cup sweetened shredded coconut

1. In the bowl of a mixer, combine the cream cheese and butter, vanilla and almond/coconut extract on low speed.

2. Gradually add the powdered sugar and mix only until just combined. Do not whip!

3. To assemble cake, place one layer (top down) on a cake plate and spread with a generous amount of frosting. Sprinkle a light layer of coconut on top of the frosting. Place the other cake (topside up) on the frosted layer, and spread frosting on the top and work your way down to the sides of the cake. Sprinkle the rest of the coconut on the top and sides of the cake. This is a messy process ... I usually put the cake plate on a clean baking sheet and toss the coconut at the sides of the cake.

This cake bakes into a beautiful golden brown.

Rich Marble Pound Cake with Chocolate Glaze

3 cups (12 oz.) cake flour

2 tsp. baking powder

1/2 tsp. salt

2 1/2 (17.6 oz.) cups sugar, divided

1/2 cup (1.4 oz.) natural cocoa powder (not Dutch-processed)

6 Tbsp. water

1 1/2 cups (3 sticks/12 oz.) unsalted butter, softened

1 1/2 tsp. vanilla extract

5 large eggs, room temperature

1/2 cup milk

1. Preheat the oven to 325 degrees F. Grease a 10-inch bundt pan and dust with flour.

2. In a medium bowl, sift the flour, baking powder and salt and set aside.

3. In a small bowl, whisk the cocoa powder, 1/2 cup sugar and water until sugar is dissolved. Set aside.

4. Place softened butter in the bowl of a mixer and cream for about 2 minutes until light and fluffy. Gradually add the 2 cups of sugar, mixing well for 4 minutes until mixture is well blended.

Add the vanilla and mix well.

5. At medium speed, beat in the eggs one at a time.

6. At low speed add the dry ingredients in three additions, alternating with the milk in two additions. Begin and end with the flour mixture.

7. Add 3 cups of the butter batter to the cocoa mixture and fold until well blended.

8. Spoon a third of the plain batter into the bottom of the bundt pan. Add a layer of the cocoa batter. Then add another layer of plain batter. After which add the last layer of cocoa batter and end with the plain batter.

9. Bake the cake for about 60 - 70 minutes or until a cake tested comes out clean. Cool the cake on a wire rack for about 20 minutes before removing from the pan. Cool completely before glazing.

Glaze:

4.25 oz. dark chocolate (I used Hershey's Special Dark)

1/3 cup heavy cream

1. In a heat proof bowl break the chocolate bar into pieces, add the milk, and cook over a double boiler until all the chocolate has melted and mixture is smooth.

2. Remove from heat and set aside for about 7 minutes. Keep an eye on it because you do not want it to become too hard to drizzle.

3. Once glaze is thick enough to drizzle, glaze the entire cake.

This makes a beautiful tall cake

Note: If you want to run a knife through your cake batter to swirl it before baking, you can. I left it in layers because I felt like a layer kind of cake, and I figured the baking process would create its own marbling effect.

Quick Barbecue Sandwiches

Sarah loves the smell of pot roast not because she likes it but because she knows that all the leftovers will be turned into these quick barbecue sandwiches that she will eat any time. Serve that with the Quick and Easy Coleslaw below and Sarah is a happy child.

3 to 4 cups shredded leftover potroast

1 1/2 cups barbecue sauce (brown sugar)

1/2 cup ketchup

1 Tbsp. hot sauce

1 Tbsp. brown sugar

3 Tbsp. apple cider vinegar

1 Tbsp. minced onion

1. Saute onion in 1 Tbsp. of vegetable oil in large saucepan.

2. Add barbecue sauce, ketchup, hot sauce, brown sugar and apple cider vinegar to the onion mixture and heat to a gentle boil.

3. Add shredded meat and heat through gently.

4. Cut sandwich buns in half and toast in a flat pan that has been coated with butter. Pile with barbecue and serve warm.

Quick and Easy Coleslaw

This is a super easy recipe that I use on a busy day. It has become one of Sarah's favorites.

3 cups prepared coleslaw mix

1 medium sweet apple, sliced like matchsticks

1 3/4 cups mayonnaise or miracle whip

1 Tbsp. sugar

3 Tbsp. apple cider vinegar

1 tsp. celery seeds

Salt and pepper to taste

1. Mix the apple sticks with the coleslaw mix.

2. Blend in the mayonnaise. Add the apple cider vinegar and mix well.

3. Sprinkle sugar into the mixture and blend well but gently.

4. Add the celery seeds, salt and pepper, and mix well.

5. Cover and refrigerate for at least two hours or overnight.

No-Bake Chocolate Fudge Pie

When John starts peeping into the display cases at the bakery of the grocery store, I know he is looking for something chocolate, and this is the pie that I whip up for him. I keep multiple packets of those large Hershey bars just for this pie.

10.85 oz. Milk or Dark chocolate candy bars, broken into pieces

20 large marshmallows

1/2 cup milk

2 cups whipped topping or whipped cream

1 9-inch graham cracker crust or make your own

Crust:

1 1/2 cups graham cracker crumbs

2 Tbsp. sugar

5 oz. butter, melted

1. Mix graham cracker crumbs with the sugar in a small bowl.

2. Pour melted butter into crumb mixture and mix well.

3. Put into a 9-inch round pie plate and flatten the mixture with the bottom of a measuring cup. With your fingers work the crumbs up the sides and press firmly.

4. Bake in a 350 degree oven for 8 minutes. Remove from oven and cool completely.

Pie:

1. In a large saucepan, combine the milk, candy bar pieces and marshmallows. Cook and stir over low heat until smooth and there are no streaks of white marshmallow.

2. Remove from heat and cool completely. Might take an hour or two.

3. Fold in whipped topping gently until well combined. Pour into crust.

4. Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping or cream.

Banana Pecan Torte

I must confess that I do not normally like bananas in cakes but this is a recipe I tried out for folks at work and found that it was very good. This is one of those cakes that tastes better when eaten a day or two later and the cake actually gets more moist.

1 cup butter, softened

2 1/2 cups sugar

4 eggs

2 cups mashed ripe bananas (about 3 -4 medium)

2 tsp. vanilla extract

3 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

1/2 cup buttermilk

1 cup toasted pecans, chopped

Frosting:

1 package (8 oz) cream cheese, softened

1/2 cup butter, softened

3 1/2 cups confectioners' sugar

1 tsp. vanilla extract

1. In a mixing bowl, cream butter and sugar until light and fluffy.

2. Add the eggs, one at a time, beating well after each addition.

3. Beat in bananas and vanilla.

4. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the buttermilk. Stir in pecans last.

5. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees F., for 30 -35 minutes or until a toothpick comes out clean.

6. Cool for 10 minutes before removing from pans to wire racks to cool completely.

7. For the frosting: beat the cream cheese, butter and sugar in a small mixing bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans or shaved chocolate. Store in refrigerator.

Blueberry Streusel Cake

This is our favorite blueberry coffee cake. Sarah's friend, Heather, will sit in front of this cake and cut pieces off until half of the cake is gone. I found this recipe in a Redbook magazine in 1988 and have been making it ever since. I have used both frozen and fresh blueberries and the coffee cake is always good.

Streusal:

1/2 cup all-purpose flour

1/4 cup light brown sugar, firmly packed

1/2 tsp. ground cinnamon

1/4 cup butter or margarine, softened

1/4 cup chopped walnuts

Batter:

1/3 cup butter or margarine, softened

3/4 cup granulated sugar

1 8-oz container of sour cream

2 large eggs

1/2 tsp. vanilla extract

1 3/4 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 cups fresh or frozen blueberries

1. Heat oven to 350 degrees F; grease a 9 or 91/2-inch springfoam pan.

2. Prepare streusal: In a small bowl, combine flour, brown sugar and cinnamon; using a fork cut in butter/margarine until mixture resembles coarse breadcrumbs. Stir in walnuts. Set aside.

3. In a large bowl with an electric mixer at medium speed, beat butter, sugar, sour cream, eggs, vanilla, flour, baking powder, baking soda and salt, to blend.

4. Increase speed to high, beat 5 minutes longer until very smooth, scraping down sides of bowl.

5. Pour batter into prepared pan. Scatter blueberries on top of batter; sprinkle streusel mixture evenly on top.

6. Bake for 1 hour or until cake is done when tested with a toothpick.

7. Cool cake in pan for about 30 minutes before removing sides of pan.

8. Serve warm with a dusting of powdered sugar.

Plum Spice Cake

This is also another recipe that only comes out at Christmas time ... there is something about plums and spices that just "smells" like the season when it is baking in the oven.

2 cups all-purpose flour

2 cups sugar

5 tsp. baking powder

2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

2 small jars of plum baby food

1 cup vegetable oil

3 eggs, beaten

2 cups chopped pecans

Topping:

1/2 stick butter (4 Tbsp.)

1 cup powdered sugar

1 lemon (juice and rind)

1. Mix flour, sugar and spices together in a bowl.

2. Add the plums, oil and eggs to the flour mixture and mix well. Do not use a mixer for this, just a wooden spoon.

3. Fold in the pecans.

4. Pour into a well greased Bundt pan and bake at 350 degrees for an hour or until done when tested with a toothpick.

5. Prepare the topping mixture once you take the cake out of the oven. Melt the butter in a small pan, add sugar, lemon juice and rind and mix well.

6. Poke holes in the cake with a toothpick when it is still in the pan and pour half of the topping mixture while the cake is still warm.

7. When cake has cooled, remove from pan and place on a plate. Poke holes with a toothpick on top of the cake and spoon the rest of the topping on it.

Note: This is one of those cakes that tastes better as it rests for a day or two. If you do not like cinnamon, leave out the cinnamon and nutmeg, and instead use 2 tsp. Allspice.

Shortbread Buttons

My Aunty Win in Canada gave me this recipe 23 years ago when I visited her for Christmas. I make this for Sarah every Christmas ... this is her own special cookie.

3/4 cup corn flour/starch

1/2 cup powdered sugar

1 cup all-purpose flour

3/4 cup butter, softened

1. Mix corn flour, sugar and flour together.

2. Blend softened butter into the flour mixture until a soft smooth dough forms.

3. Shape dough into 1-inch balls. Place 1 1/2 inches apart on an ungreased cookie sheet. Flatten with a fork.

4. Bake at 300 degrees for 20 - 25 minutes or until edges are very lightly browned.

5. This recipe makes 3 dozen.

Note: If dough is too soft to handle, cover and chill in fridge for about an hour.

Sugar Cookies

Sarah and I have been making sugar cookies since she was old enough to push a cookie cutter into dough. We make and decorate these cookies together every Christmas. And when I am not looking she still pinches the dough and eats it raw.

1 1/2 cups powdered sugar

1 cup butter, softened

1 egg, room temperature

1 tsp. vanilla

2 3/4 cups plain flour

1 tsp. baking powder

1/2 tsp. cream of tartar

1. Mix together flour, baking powder and cream of tartar and set aside.

2. Blend together butter and powdered sugar. Add beaten egg and vanilla and mix well.

3. Gradually add flour and mix together. Flatten dough into a disc, place in plastic wrap and chill in the fridge for two hours or overnight.

4. Roll dough out on floured board and cut into shapes. If dough gets too soft, put back in fridge to harden. I usually cut the disc into half and work with only one part while the other stays in the fridge.

5. Place on lightly greased cookie sheets and bake in a 350 degree oven for 10 -15 minutes.

6. Allow to cool in pan for 5 - 10 minutes before removing to a cooling rack.

7. Decorate cooled cookies.

Note: I use a baking stone for all my cookies so I never have to grease.

We use a simple powdered sugar and water glaze that we color with food coloring.