Grilled Ham

Ingredients

• Servings: 15
• 1 cup brown sugar
• 1/4 cup yellow mustard
• 9 pounds fully-cooked, bone-in ham

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 10 mins


• preheat grill to 350 degrees f (175 degrees c).
• mix brown sugar and mustard together in a bowl until a paste forms.
• place ham on a large piece of aluminum foil. spread brown sugar paste over entire ham. wrap foil securely around ham, sealing all of the edges together. place wrapped ham in a disposable pan.
• grill ham on the preheated grill until heated through, about 2 1/2 hours. remove ham from grill and let rest 30 minutes before slicing.

Fluffy French Toast

Ingredients

• Servings: 12
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• heat a lightly oiled griddle or frying pan over medium heat.
• soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.

Peppermint

Ingredients

• Servings: 2
• 5 fluid ounces vanilla-flavored (such as stoli®)
• 2 fluid ounces white creme de menthe
• 1/2 fluid ounce peppermint schnapps

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• fill a cocktail shake with ice. pour , creme de menthe, and peppermint schnapps over the ice. cover cocktail shaker and shake; strain into a glass.

st. patrick's day zucchini-oatmeal cookies

Ingredients

• Servings: 4
• 1/2 cup butter
• 3/4 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup quick cooking oats
• 1 cup granola
• 2 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream butter and sugar until fluffy. stir in the egg and vanilla, mix well, then stir in the shredded zucchini. sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. finally, stir in the oats, granola and chocolate chips.
• drop dough from a teaspoon an unprepared cookie sheet. leave at least 2 inches between cookies. bake for 10 to 12 minutes in the preheated oven. the cookies will stay soft and moist because of the zucchini.

Cranberry Sauce Extraordinaire

Ingredients

• Servings: 12
• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• in a medium saucepan, boil water and sugar until the sugar dissolves. reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. remove from heat, and let cool to room temperature.

Uzbek Plov (lamb And Rice Pilaf)

Ingredients

• Servings: 8
• 2 cups basmati rice
• 4 heads garlic, whole
• 1/2 cup vegetable oil
• 2 pounds boneless leg of lamb, cut into 3-inch pieces
• 2 large onions, thinly sliced
• 5 large carrots, coarsely grated
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seed
• 1/2 cup fresh barberries
• 1 teaspoon whole black peppercorns
• 2 cups boiling water to cover
• 2 tablespoons salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• place basmati rice in a large bowl and cover with warm water. set aside. wash heads of garlic. set aside.
• heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. sprinkle with cumin, coriander, barberries, and peppercorns. drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. reduce heat to medium. cover and cook for 30 minutes.
• wash and drain basmati rice with hot water. pour cleaned rice over the lamb mixture in an even layer. slowly pour in the boiling water. the rice should be covered with about 3/4 inch of water. do not stir. season with salt, and reduce heat to medium-low. cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. stir rice and lamb together, and serve with the garlic heads on top.

Fluffy French Toast

Ingredients

• Servings: 12
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• heat a lightly oiled griddle or frying pan over medium heat.
• soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.

Grandma's Lemon Meringue Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
• to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
• bake in preheated oven for 10 minutes, or until meringue is golden brown.

Corn On The Cob With Spicy Lime Butter

Ingredients

• Servings: 4
• 1/2 cup unsalted butter, softened
• 1 (7 ounce) can chipotle peppers, minced
• 1 lime, zested
• salt to taste
• 4 ears corn

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• mash butter, chipotle peppers, lime zest, and salt together in a bowl until evenly mixed.
• place corn on the grill, place lid on the grill, and cook corn, turning occasionally, until husks are charred, about 20 minutes. serve corn with spicy butter.

cranberry walnut cookies

Ingredients

• Servings: 24
• 1 cup white sugar
• 3/4 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 1/4 cup milk
• 2 tablespoons orange juice
• 1 egg
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 1/2 cups cranberries, halved
• 1 cup chopped walnuts
• 1/4 cup confectioners' sugar for dusting, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
• cream white sugar, brown sugar, and butter together in a large mixing bowl. beat milk, orange juice, and egg into the creamed mixture.
• sift flour, baking powder, cinnamon, salt, and baking soda together in a separate bowl; blend into the wet ingredients in the mixing bowl to form a cookie dough. stir cranberries and walnuts into the dough.
• drop the dough the prepared baking sheet by the teaspoonful.
• bake in the preheated oven until the edges are golden, 10 to 15 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. sprinkle confectioners' sugar over the cookies to serve.

ninety minute cinnamon rolls

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• heat the milk in a small saucepan until it , then remove from heat. mix in margarine; stir until melted. let cool until lukewarm.
• in a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. add water, egg and the milk mixture; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has just pulled together, turn it out a lightly floured surface and knead until smooth, about 5 minutes.
• cover the dough with a damp cloth and let rest for 10 minutes. meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• roll out dough into a 12x9 inch rectangle. spread dough with margarine/sugar mixture. sprinkle with raisins if desired. roll up dough and pinch seam to seal. cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes, or until browned. remove from muffin cups to cool. serve warm

corn and porcini mushroom cornbread dressing

Ingredients

• Servings: 1
• cooking spray
• 1/2 cup dried porcini mushrooms
• 1 cup hot tap water
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup white sugar
• 1 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup milk
• 1 (16 ounce) package frozen corn, thawed and drained
• 1/4 cup chopped green onions

Recipe

Preparation Time: 20 mins Cook Time: 33 mins Ready Time: 1 hr 33 mins


• place mushrooms in a small bowl, cover with hot water, and allow to soak until mushrooms have softened, about 30 minutes. remove mushrooms from the bowl, squeeze to drain, and chop finely.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish with cooking spray.
• whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
• melt butter in a large skillet over medium heat. add chopped mushrooms and stir until lightly cooked and softened, 3 to 4 minutes. remove from heat and allow to cool for 10 minutes.
• stir eggs, buttermilk, and milk into flour mixture. add mushroom mixture and corn; stir until well mixed. fold in green onions. transfer batter to the prepared baking dish and tap on a flat work surface 2 to 3 times to remove any air .
• bake in the preheated oven until golden on top, 30 to 35 minutes. a paring knife inserted into the center should come out clean.

Apple Pie By Grandma Ople

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 8 granny smith apples - peeled, cored and sliced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c). melt the butter in a saucepan. stir in flour to form a paste. add water, white sugar and brown sugar, and bring to a boil. reduce temperature and let simmer.
• place the bottom crust in your pan. fill with apples, mounded slightly. cover with a lattice work crust. gently pour the sugar and butter liquid over the crust. pour slowly so that it does not run off.
• bake 15 minutes in the preheated oven. reduce the temperature to 350 degrees f (175 degrees c). continue baking for 35 to 45 minutes, until apples are soft.

fatty natty's peanut butter fudge balls

Ingredients

• Servings: 20
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1/4 cup butter, melted
• 2 tablespoons cocoa powder
• 2 tablespoons marshmallow cream (such as marshmallow fluff®)
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• mix confectioners' sugar, peanut butter, butter, cocoa powder, marshmallow creme, and vanilla extract together in a bowl until smooth. roll mixture into 2-inch balls and place in a sealed container. refrigerate until set, at least 30 minutes.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

Grandmother's Buttermilk Cornbread

Ingredients

• Servings: 9
• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (175 degrees c). grease an 8 inch square pan.
• melt butter in large skillet. remove from heat and stir in sugar. quickly add eggs and beat until well blended. combine buttermilk with baking soda and stir into mixture in pan. stir in cornmeal, flour, and salt until well blended and few lumps remain. pour batter into the prepared pan.
• bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Iced Pumpkin Cookies

Ingredients

• Servings: 3
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• in a medium bowl, cream together the 1/2 cup of butter and white sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
• bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
• to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

Icing

Ingredients

• Servings: 1
• 1 cup confectioners' sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a small bowl, stir together confectioners' sugar and milk until smooth. beat in corn syrup and almond extract until icing is smooth and glossy. if icing is too thick, add more corn syrup.
• divide into separate bowls, and add food colorings to each to desired intensity. dip cookies, or paint them with a brush.

Stir Fried Bok Choy

Ingredients

• Servings: 4
• 1 large head bok choy
• 1 tablespoon grapeseed oil
• 1 tablespoon butter
• 1 onion, sliced
• 1/3 cup cashews
• 3 cloves garlic, minced
• 1/2 teaspoon chinese five-spice powder, or more to taste
• 1 pinch white sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
• heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, chinese five-spice, and sugar to the hot oil-butter mixture. cook and stir bok choy mixture until tender, 8 to 10 minutes.

Simple Deviled Eggs

Ingredients

• Servings: 2
• 6 hard-cooked eggs
• 2 tablespoons mayonnaise
• 1 teaspoon white sugar
• 1 teaspoon white vinegar
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1 tablespoon finely chopped onion
• 1 tablespoon finely chopped celery
• 1 pinch paprika, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• slice eggs in half lengthwise and remove yolks; set whites aside. mash yolks with a fork in a small bowl. stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. stuff or pipe egg yolk mixture into egg whites. sprinkle with paprika. refrigerate until serving.

Icing

Ingredients

• Servings: 1
• 1 cup confectioners' sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a small bowl, stir together confectioners' sugar and milk until smooth. beat in corn syrup and almond extract until icing is smooth and glossy. if icing is too thick, add more corn syrup.
• divide into separate bowls, and add food colorings to each to desired intensity. dip cookies, or paint them with a brush.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

pull-apart easter blossom bread

Ingredients

• Servings: 2
• 6 cups all-purpose flour, or more if needed (divided)
• 1 tablespoon rapid rise yeast
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 3/4 cups milk
• 3 eggs, beaten
• 1 lemon, zested and juiced
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 3 hrs 50 mins


• in a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. in a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees f (43 degrees c). gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. stir the lemon zest into the liquid ingredients (set aside lemon juice for later). pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
• add enough flour to make a soft dough; turn the dough out a floured surface, and knead until smooth and elastic, 8 to 10 minutes. place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. punch down the dough, and allow to rest for 10 minutes.
• divide the dough in half, and roll each half into a round ball. on a floured surface, roll out a ball into a 12-inch circle. place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. cut each quarter into 5 narrow wedge-shaped strips. (center of the dough is uncut.) remove the drinking glass. there are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
• pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. gently coil to form a rough flower shape. arrange the round into the middle of the circle, where the drinking glass was.
• pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. finished bread has 9 petals surrounding the center round. repeat steps with the second ball of dough to make two breads.
• grease a baking sheet, or line with parchment paper. place the shaped breads the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
• preheat oven to 375 degrees f (190 degrees c). beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
• bake in the preheated oven until the breads have turned golden brown, about 25 minutes. allow to cool.
• use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. allow glaze to set. to serve, pull the petals apart.

Asian Style Spicy Baked Beans

Ingredients

• Servings: 2
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 1 green chile pepper, seeded and minced
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garam masala
• 1/4 teaspoon paprika
• salt and ground black pepper to taste
• 1 (14 ounce) can baked beans in tomato sauce (such as heinz®)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat oil in a saucepan over medium heat. cook and stir onion in hot oil for about 2 minutes. stir chile pepper into onion; continue to cook and stir until the onion softens slightly, 2 to 3 minutes more. season with coriander, cumin, garam masala, paprika, salt, and pepper; stir. pour beans into saucepan, mix well, and cook until hot, about 3 minutes.

Quick S'mores Bars

Ingredients

• Servings: 16
• 8 whole graham crackers, or as needed
• 1/2 cup semisweet chocolate chips
• 3/4 cup butter
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups miniature marshmallows

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• place graham crackers side-by-side to cover the bottom of a 9x13-inch pan. sprinkle chocolate chips evenly over graham crackers.
• heat butter, brown sugar, and vanilla in a heavy saucepan over medium heat until butter is melted and mixture starts to bubble. pour mixture over chocolate chips and crackers. sprinkle miniature marshmallows over the top.
• place baking pan under the broiler until lightly browned, 3 to 5 minutes. remove from broiler, cool completely, and cut into squares.

Donut Muffins

Ingredients

• Servings: 24
• 1/2 cup white sugar
• 1/4 cup margarine, melted
• 3/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1/4 cup margarine, melted
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease 24 mini-muffin cups.
• mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. stir in the milk, then mix in the baking powder and flour until just combined. fill the prepared mini muffin cups about half full.
• bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• while muffins are baking, place 1/4 cup of melted margarine in a bowl. in a separate bowl, mix together 1/2 cup of sugar with the cinnamon. remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. let cool and serve.

Donut Muffins

Ingredients

• Servings: 24
• 1/2 cup white sugar
• 1/4 cup margarine, melted
• 3/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1/4 cup margarine, melted
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease 24 mini-muffin cups.
• mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. stir in the milk, then mix in the baking powder and flour until just combined. fill the prepared mini muffin cups about half full.
• bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• while muffins are baking, place 1/4 cup of melted margarine in a bowl. in a separate bowl, mix together 1/2 cup of sugar with the cinnamon. remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. let cool and serve.

lebanese easter cookies

Ingredients

• Servings: 60
• 1 1/2 pounds butter
• 4 cups white sugar
• 1 cup water
• 9 cups semolina flour
• 8 cups all-purpose flour
• 1 1/2 tablespoons quick rise yeast
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon allspice
• 1 teaspoon ground mahleb
• 1/4 cup black sesame seeds
• 1/4 cup rose water
• 1/4 cup orange flower water
• 1 cup warm water

Recipe

Cook Time: 10 mins Ready Time: 10 hrs 10 mins


• in a small saucepan, melt butter over low heat. stir in sugar and water; continue stirring to dissolve sugar. do not boil. remove from heat and let cool slightly.
• measure flours into a large bowl. add melted butter, yeast, spices, and sesame seeds; stir slowly for about 10 minutes to thoroughly blend ingredients. cover the bowl with plastic wrap and leave dough in bowl to rest for 1 hour.
• prepare 3 baking sheets with cooking spray or parchment paper. in a small bowl, pour the rose water and orange flower water. pour the warm water in to a second small bowl. working on a floured board, pull off about 1 cup of dough. dip your fingers first in the warm water and knead the dough a few minutes; then dip the dough in the flower water and knead it again until the dough is soft and pliable.
• use the palm of your hand to roll the ball of dough into a rope 12 inches long and 1 inch in diameter. cut the rope in half and make a wreath-shaped cookie with each one, pinching the ends together. place on a baking sheet. when you have filled a baking sheet, cover the cookies with a clean towel and refrigerate overnight to rest the dough.
• preheat oven to 350 degrees f (175 degrees c). remove baking sheets from the refrigerator to warm up while the oven preheats. bake cookies in the preheated oven until golden brown, about 15 minutes.

Donut Muffins

Ingredients

• Servings: 24
• 1/2 cup white sugar
• 1/4 cup margarine, melted
• 3/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1/4 cup margarine, melted
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease 24 mini-muffin cups.
• mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. stir in the milk, then mix in the baking powder and flour until just combined. fill the prepared mini muffin cups about half full.
• bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• while muffins are baking, place 1/4 cup of melted margarine in a bowl. in a separate bowl, mix together 1/2 cup of sugar with the cinnamon. remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. let cool and serve.

deb's spicy summer evening mushrooms

Ingredients

• Servings: 8
• 2 cups soy sauce
• 1 cup red vinegar
• 1/4 teaspoon ground black pepper
• 3 drops hot pepper sauce
• 2 pounds whole fresh mushrooms

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• in a medium bowl, mix soy sauce, red vinegar, ground black pepper and hot pepper sauce. poke holes in the mushrooms using a fork, then place them in the soy sauce mixture. cover and marinate in the refrigerator at least 1 hour.
• preheat grill for high heat.
• lightly oil the grill grate. place mushrooms on the grill and cook until browned and tender, about 10 minutes.

Donut Muffins

Ingredients

• Servings: 24
• 1/2 cup white sugar
• 1/4 cup margarine, melted
• 3/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1/4 cup margarine, melted
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). grease 24 mini-muffin cups.
• mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. stir in the milk, then mix in the baking powder and flour until just combined. fill the prepared mini muffin cups about half full.
• bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• while muffins are baking, place 1/4 cup of melted margarine in a bowl. in a separate bowl, mix together 1/2 cup of sugar with the cinnamon. remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. let cool and serve.

Brined Bratwurst

Ingredients

• Servings: 5
• 1 medium onion, cut in strips
• 1/2 cup balsamic vinegar
• 3 1/2 cups water
• 5 fresh bratwurst links
• 1 teaspoon butter or margarine

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• in a large skillet, combine onion, balsamic vinegar, and water. simmer over medium-low heat for 10 minutes. place bratwurst in the simmering water; cover, and simmer 20 minutes. be sure the water is only simmering, not boiling.
• preheat an outdoor grill for high heat, and lightly oil grate.
• remove the bratwurst, and drain liquid from pan. add butter to the pan with the onions, and cook over low heat until onions are browned.
• grill brats over high heat for 5 to 7 minutes, turning to brown on all sides. serve with onions.

cranberry sauce

Ingredients

• Servings: 8
• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Recipe

• in a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). remove from heat and place sauce in a bowl. cranberry sauce will thicken as it cools.

sweet dinner rolls

Ingredients

• Servings: 16
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. select dough/knead and first rise cycle; press start.
• when cycle finishes, turn dough out a lightly floured surface. divide dough in half. roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. cut each circle into 8 wedges. roll wedges starting at wide end; roll gently but tightly. place point side down on ungreased cookie sheet. cover with clean kitchen towel and put in a warm place, let rise 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 10 to 15 minutes, until golden.

frizzeles (friselle)

Ingredients

• Servings: 20
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup olive oil
• 1 cup cold water

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• whisk flour, baking powder, salt, and black pepper together in a bowl. stir olive oil and cold water into dry ingredients, mixing to make a soft dough. pinch off a handful of dough, roll into a thick log between your hands, and use a scissors to cut into pieces about 2 inches long. place biscuits about 1 1/2 inches apart on baking sheets.
• bake in the preheated oven on middle rack for 15 minutes; flip biscuits and bake until golden brown on both sides, about 15 minutes more. let cool on pieces of waxed paper. place biscuits into a sealed container and refrigerate overnight for best flavor.

Icing

Ingredients

• Servings: 1
• 1 cup confectioners' sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a small bowl, stir together confectioners' sugar and milk until smooth. beat in corn syrup and almond extract until icing is smooth and glossy. if icing is too thick, add more corn syrup.
• divide into separate bowls, and add food colorings to each to desired intensity. dip cookies, or paint them with a brush.

Sweet And Simple Lemon Tart

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1/4 cup sifted confectioners' sugar
• 1 cup sifted all-purpose flour
• 1 cup white sugar
• 2 eggs
• 2 tablespoons all-purpose flour
• 3 tablespoons fresh lemon juice, or more to taste
• 2 teaspoons grated lemon peel
• 1/4 teaspoon salt
• 3 tablespoons confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch baking pan.
• combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
• bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. let cool.
• whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. whisk until thoroughly combined. pour mixture into baked tart crust.
• bake until filling is set, 20 to 25 minutes. let cool and dust with 3 tablespoons confectioners' sugar.

Bread

Ingredients

• Servings: 3
• 1 1/2 cups white sugar
• 1 cup light brown sugar
• 1 cup butter, melted
• 2 eggs
• 1 tablespoon vanilla extract
• 3 cups pumpkin puree
• 4 cups all-purpose flour
• 2 tablespoons ground cinnamon
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• mix white sugar, brown sugar, and melted butter together in a large bowl. stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.
• whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. mix flour mixture into pumpkin mixture until incorporated. pour batter into three 5x9-inch loaf pans. smooth batter evenly in each pan.
• bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.

liquid vampire

Ingredients

• Servings: 1
• ice cubes, or as needed
• 6 fluid ounces cabernet sauvignon
• 1 splash cranberry juice
• 1 splash raspberry schnapps

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with ice cubes. combine cabernet sauvignon , cranberry juice, and raspberry schnapps in a shaker. shake cocktail well and pour over ice.

curry pot pie with thai green curry chicken

Ingredients

• Servings: 1
• 2 tablespoons thai green curry paste
• 1 (14 ounce) can light coconut milk, divided
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
• 3 tablespoons fish sauce
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 cup halved thai baby eggplant
• 1 cup asian long beans, cut into 1 1/2-inch pieces
• 1 cup chopped onion
• 1 cup chopped baby bok choy
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/2 cup peeled garlic cloves
• 2 thai dragon chile peppers, chopped, or more to taste
• 10 leaves fresh basil, or more to taste
• 1 (15 ounce) package double crust ready-to-use pie crust, at room temperature

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 25 mins


• place curry paste in a large saucepan and heat over medium-high heat. break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes.
• stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. remove saucepan from heat and cool curry sauce slightly.
• mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, thai dragon chile peppers, and basil to curry sauce. return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more.
• preheat oven to 375 degrees f (190 degrees c). line a 2-quart, 8 1/2-inch baking dish with 1 pie crust.
• carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. press the 2 crusts together to form a seal. cut a few slits into the top of the crust for ventilation.
• bake in the preheated oven for 15 minutes. wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. cool pot pie slightly before serving.

pull-apart easter blossom bread

Ingredients

• Servings: 2
• 6 cups all-purpose flour, or more if needed (divided)
• 1 tablespoon rapid rise yeast
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 3/4 cups milk
• 3 eggs, beaten
• 1 lemon, zested and juiced
• 1 egg yolk
• 1 tablespoon water
• 1/2 cup seedless raspberry jam
• 1 cup confectioners' sugar

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 3 hrs 50 mins


• in a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. in a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees f (43 degrees c). gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. stir the lemon zest into the liquid ingredients (set aside lemon juice for later). pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.
• add enough flour to make a soft dough; turn the dough out a floured surface, and knead until smooth and elastic, 8 to 10 minutes. place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. punch down the dough, and allow to rest for 10 minutes.
• divide the dough in half, and roll each half into a round ball. on a floured surface, roll out a ball into a 12-inch circle. place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. cut each quarter into 5 narrow wedge-shaped strips. (center of the dough is uncut.) remove the drinking glass. there are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.
• pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. gently coil to form a rough flower shape. arrange the round into the middle of the circle, where the drinking glass was.
• pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. finished bread has 9 petals surrounding the center round. repeat steps with the second ball of dough to make two breads.
• grease a baking sheet, or line with parchment paper. place the shaped breads the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
• preheat oven to 375 degrees f (190 degrees c). beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.
• bake in the preheated oven until the breads have turned golden brown, about 25 minutes. allow to cool.
• use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. allow glaze to set. to serve, pull the petals apart.

pineapple steak stir fry

Ingredients

• Servings: 2
• 1 (8 ounce) can pineapple chunks - drained with juice reserved
• 2 teaspoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon olive oil
• 1 teaspoon vanilla-flavored
• 1/2 teaspoon ground ginger
• 1/2 teaspoon brown sugar
• 1/2 teaspoon white sugar
• 1 (1 1/2-pound) beef sirloin steak, cut into 1/4-inch strips
• 1 1/2 cups water
• 1/2 cup long grain white rice
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 28 mins Ready Time: 3 hrs 43 mins


• stir together 1/3 cup reserved pineapple juice, rice vinegar, soy sauce, olive oil, vanilla , ginger, brown sugar, and white sugar in a mixing bowl until blended. adjust the sugar to taste.
• place the steak strips in a large, resealable plastic bag. pour in the pineapple juice mixture and seal the bag. turn the bag gently to evenly coat steak with the marinade. refrigerate 3 to 4 hours.
• bring water to a boil in a saucepan over medium-high heat. add the rice and stir. reduce heat, cover and simmer 20 minutes.
• heat 2 tablespoons olive oil in a skillet over medium heat. remove steak strips from marinade and place in the skillet. cook and stir the steak strips until browned and no longer pink, about 2 minutes per side. remove from the heat, cover and keep warm.
• place the pineapple chunks in a separate skillet. cook over medium heat until slightly soft and heated through, about 4 minutes. to serve, divide the rice between two bowls, top with steak strips and pineapple chunks, and toss briefly.

Fluffy French Toast

Ingredients

• Servings: 12
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• measure flour into a large mixing bowl. slowly whisk in the milk. whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
• heat a lightly oiled griddle or frying pan over medium heat.
• soak bread slices in mixture until saturated. cook bread on each side until golden brown. serve hot.

Grandma's Lemon Meringue Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
• to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
• bake in preheated oven for 10 minutes, or until meringue is golden brown.

Swiss Carrot Cake

Ingredients

• Servings: 12
• 5 egg yolks
• 1 1/4 cups white sugar
• 1 1/2 cups finely chopped almonds
• 2 cups grated carrots
• 1 lemon, zested and juiced
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 5 egg whites
• 1 pinch salt
• 1 lemon, juiced
• 1 cup confectioners' sugar, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square baking dish or 9 inch bundt pan.
• in a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. in a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. fold egg whites into the carrot batter. pour into the prepared cake pan.
• bake for 50 minutes, or until a small knife inserted into the center comes out clean. for icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. pour over the cake while warm or cooled. if making in a bundt pan, remove from the pan before glazing.

braided easter egg bread

Ingredients

• Servings: 1
• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Recipe

Preparation Time: 45 mins Cook Time: 55 mins Ready Time: 3 hrs 25 mins


• in a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• gradually add the milk and butter to the flour mixture; stirring constantly. add two eggs and 1/2 cup flour; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal size rounds; cover and let rest for 10 minutes. roll each round into a long roll about 36 inches long and 1 1/2 inches thick. using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• preheat oven to 350 degrees f (175 degrees c). place loaf on a buttered baking sheet and cover loosely with a damp towel. place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. brush risen loaf with melted butter.
• bake in preheated oven for 50 to 55 minutes, or until golden.

one-egg egg drop soup

Ingredients

• Servings: 4
• 1 egg
• 1/4 teaspoon salt
• 2 tablespoons tapioca flour
• 1/4 cup cold water
• 4 cups chicken broth
• 1/8 teaspoon ground ginger
• 1/8 teaspoon minced fresh garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon asian (toasted) sesame oil (optional)
• 1 pinch white pepper (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• beat the egg and salt together in a bowl until well mixed. in a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
• bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.

Mashed Butternut Squash

Ingredients

• Servings: 8
• 2 butternut squash, halved and seeded
• 1 cup water, or as needed
• 3/4 cup sour cream
• 1/2 cup butter
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• salt and ground black pepper to taste
• 2 sprigs fresh parsley, or as desired
• 1 tablespoon sour cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. cover dish with aluminum foil.
• bake in the preheated oven until squash is tender, about 1 hour.
• scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. mash mixture using a potato masher or fork until smooth. garnish with parsley and 1 tablespoon sour cream.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

rainbow cookies

Ingredients

• Servings: 8
• 8 ounces almond paste
• 1 cup butter, softened
• 1 cup white sugar
• 4 eggs, separated
• 2 cups all-purpose flour
• 6 drops red food coloring
• 6 drops green food coloring
• 1/4 cup seedless red raspberry jam
• 1/4 cup apricot jam
• 1 cup semisweet chocolate chips, melted

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 10 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). line three 9x13 inch baking pans with parchment paper.
• in a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. when mixture is fluffy and smooth, stir in flour to form a dough. in a small bowl, beat egg whites until soft peaks form. fold egg whites into the dough. divide dough into 3 equal portions. mix one portion with red food coloring, and one with green food coloring. spread each portion into one of the prepared baking pans.
• bake 10 to 12 minutes in the preheated oven, until lightly browned. carefully remove from pan and parchment paper, and cool completely on wire racks.
• place green layer a piece of plastic wrap large enough to wrap all three layers. spread green layer with raspberry jam, and top with uncolored layer. spread with apricot jam, and top with pink layer. transfer layers to a baking sheet, and enclose with plastic wrap. place a heavy pan or cutting board on top of wrapped layers to compress. chill in the refrigerator 8 hours, or overnight.
• remove plastic wrap. top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. slice into small squares to serve.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

soy glaze

Ingredients

• Servings: 1
• 2/3 cup brown sugar
• 1/2 cup low-sodium soy sauce
• 1/3 cup white sugar
• 1/4 cup water
• 2 tablespoons white vinegar
• 2 tablespoons rice vinegar
• 1/2 teaspoon ground ginger

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 1 hr 35 mins


• stir brown sugar, soy sauce, white sugar, water, white vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
• let glaze cool to thicken, at least 1 hour.

Icing

Ingredients

• Servings: 1
• 1 cup confectioners' sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a small bowl, stir together confectioners' sugar and milk until smooth. beat in corn syrup and almond extract until icing is smooth and glossy. if icing is too thick, add more corn syrup.
• divide into separate bowls, and add food colorings to each to desired intensity. dip cookies, or paint them with a brush.

hot cross buns i

Ingredients

• Servings: 12
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 30 mins


• put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• when 5 minutes of kneading are left, add currants and cinnamon. leave in machine till double.
• punch down on floured surface, cover, and let rest 10 minutes.
• shape into 12 balls and place in a greased 9 x 12 inch pan. cover and let rise in a warm place till double, about 35-40 minutes.
• mix egg yolk and 2 tablespoons water. brush on balls.
• bake at 375 degrees f (190 degrees c) for 20 minutes. remove from pan immediately and cool on wire rack.
• to make crosses: mix together confectioners' sugar, vanilla, and milk. brush an x on each cooled bun.

hot cross buns i

Ingredients

• Servings: 12
• 3/4 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons butter
• 1 tablespoon instant powdered milk
• 1/4 cup white sugar
• 3/8 teaspoon salt
• 1 egg
• 1 egg white
• 3 cups all-purpose flour
• 1 tablespoon active dry yeast
• 3/4 cup dried currants
• 1 teaspoon ground cinnamon
• 1 egg yolk
• 2 tablespoons water
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 30 mins


• put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
• when 5 minutes of kneading are left, add currants and cinnamon. leave in machine till double.
• punch down on floured surface, cover, and let rest 10 minutes.
• shape into 12 balls and place in a greased 9 x 12 inch pan. cover and let rise in a warm place till double, about 35-40 minutes.
• mix egg yolk and 2 tablespoons water. brush on balls.
• bake at 375 degrees f (190 degrees c) for 20 minutes. remove from pan immediately and cool on wire rack.
• to make crosses: mix together confectioners' sugar, vanilla, and milk. brush an x on each cooled bun.

tahini butter cookies

Ingredients

• Servings: 50
• 1 cup butter
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup tahini
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• cream together the butter and sugar until fluffy. add vanilla and tahini, mix until well combined. in a separate bowl, sift together the flour and baking powder, then stir into butter mixture. drop an ungreased cookie sheet in tablespoon-sized pieces.
• bake in preheated oven until they turn golden brown, about 15 minutes. cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.

Chicago Dip

Ingredients

• Servings: 10
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup sour cream
• 1 cup mayonnaise
• 3/4 cup chopped green onions
• 2 teaspoons dried parsley
• 1 teaspoon lemon juice
• 1/2 teaspoon seasoned salt
• 1 (1 pound) loaf round, crusty italian bread

Recipe

Preparation Time: 15 mins Ready Time: 20 mins


• in a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. mix until well blended, then refrigerate.
• cut a circle out of the top of the bread and scoop out the inside. tear the inside into pieces for dipping. spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.
• preheat oven to 300 degrees f (150 degrees c).

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

maple walnut ice cream

Ingredients

• Servings: 5
• 1 1/2 cups heavy whipping cream
• 5 egg yolks
• 1 1/2 cups milk
• 2 tablespoons white sugar
• 1 tablespoon corn syrup (optional)
• 3/4 cup maple syrup
• 1/8 teaspoon coarse salt
• 1/4 teaspoon vanilla extract
• wet walnuts:
• 1 1/2 cups walnut halves
• 1/2 cup maple syrup
• 1 tablespoon maple syrup
• 1 pinch salt

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 4 hrs 5 mins


• pour cream into a large bowl and set a mesh strainer over the bowl. whisk egg yolks together in a separate bowl.
• heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. scrape egg yolk mixture into the saucepan with a heatproof spatula.
• cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. remove saucepan from heat; pour mixture through the mesh strainer into the cream.
• stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. chill mixture in the refrigerator, about 2 hours.
• preheat oven to 275 degrees f (135 degrees c). spread walnuts a baking sheet.
• toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. set nuts aside to cool to room temperature. chop nuts coarsely.
• heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. stir in walnuts, and return to a boil. stir nuts for 10 seconds, remove from heat; set aside to cool completely. the nuts will be wet and sticky when cooled.
• remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. during the last few minutes of churning, stir in wet walnuts.

Easy Grilled Zucchini

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 3 zucchinis, sliced 1/4-inch thick, lengthwise
• 1 tablespoon grill seasoning

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat grill for medium heat and lightly oil the grate.
• drizzle zucchini slices on both sides with olive oil and season with grill seasoning.
• grill zucchinis on preheated grill until tender, 3 to 4 minutes per side.

Stuffed Tomatoes With Grits And Ricotta

Ingredients

• Servings: 8
• 1/2 cup dry grits
• 1 1/2 cups water
• 3/4 teaspoon salt
• cooking spray
• 1 1/3 cups ricotta cheese
• 1/3 cup grated parmesan cheese
• 1/2 cup grated asiago cheese
• 2 eggs
• 2 1/2 teaspoons garlic powder
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon crushed red pepper
• 1 teaspoon salt
• 8 tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• in a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. bring to a boil, then simmer until grits are tender, 15 to 20 minutes. cool.
• preheat an oven to 350 degrees f (175 degrees c). coat a baking sheet with nonstick cooking spray.
• beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, parmesan cheese, and asiago cheese. stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. mix well.
• slice the top off of each tomato. use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. fill each with the grits mixture. arrange stuffed tomatoes on prepared baking sheet.
• bake in preheated oven until light golden brown, 30 to 40 minutes. allow to cool slightly before serving.

mexican-style hot chocolate

Ingredients

• Servings: 12
• 1 1/2 cups cold water
• 1/2 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 6 cups whole milk
• 1 tablespoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth. place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. stir in milk; heat until hot chocolate just forms around the edge. mix vanilla extract into hot chocolate. blend until smooth with an immersion blender to make the drink slightly frothy.

ninety minute cinnamon rolls

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• heat the milk in a small saucepan until it , then remove from heat. mix in margarine; stir until melted. let cool until lukewarm.
• in a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. add water, egg and the milk mixture; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has just pulled together, turn it out a lightly floured surface and knead until smooth, about 5 minutes.
• cover the dough with a damp cloth and let rest for 10 minutes. meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• roll out dough into a 12x9 inch rectangle. spread dough with margarine/sugar mixture. sprinkle with raisins if desired. roll up dough and pinch seam to seal. cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes, or until browned. remove from muffin cups to cool. serve warm

Simple Deviled Eggs

Ingredients

• Servings: 2
• 6 hard-cooked eggs
• 2 tablespoons mayonnaise
• 1 teaspoon white sugar
• 1 teaspoon white vinegar
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1 tablespoon finely chopped onion
• 1 tablespoon finely chopped celery
• 1 pinch paprika, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• slice eggs in half lengthwise and remove yolks; set whites aside. mash yolks with a fork in a small bowl. stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. stuff or pipe egg yolk mixture into egg whites. sprinkle with paprika. refrigerate until serving.