azalina's mint curry

Ingredients

• Servings: 8
• 1/2 cup dried red chile peppers, stems and seeds removed
• 1/2 cup boiling water
• 2 cups grated fresh coconut
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 2 tablespoons fennel seeds
• 1/4 cup peanut oil, divided
• 1/3 cup sliced almonds
• 5 stalks lemon grass, trimmed and thinly sliced
• 1 whole head garlic, cloves peeled and crushed
• 5 shallots, peeled and roughly chopped
• 1/2 cup peeled and chopped fresh ginger root
• 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped
• water, or as needed
• 3 tablespoons whole star anise pods
• 2 (2 inch) sticks cinnamon
• 2 tablespoons whole cloves
• 2 tablespoons whole cardamom pods
• 1/2 cup chopped fresh mint, stems reserved
• 1/2 cup water
• 2 pounds boneless, skinless chicken breast halves, cubed
• 2 teaspoons kosher salt
• 1 (14 ounce) can coconut milk
• 1 lime, juiced
• 1 pinch kosher salt to taste

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs 45 mins


• soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. drain well and set aside.
• toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. stir frequently to prevent burning. transfer to a bowl and set aside.
• toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. set aside.
• puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. add 2 tablespoons water if needed to create a smoother paste.
• heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. discard spices and retain oil in the pan.
• heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.
• stir in coconut milk. bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.
• stir in reserved chopped mint leaves and lime juice. season with kosher salt to taste. cook until the mint begins to wilt, 1 to 2 more minutes. remove from heat and let the curry rest for 15 minutes before serving.

traditional swedish pepparkakor

Ingredients

• Servings: 100
• 3 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar, packed
• 1 egg, beaten
• 2 tablespoons dark corn syrup

Recipe

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


• sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
• beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. mix in the egg and corn syrup until smooth. gradually stir in the flour mixture until evenly blended. divide the dough into 4 equal portions and wrap tightly each with plastic wrap. refrigerate at least 1 hour, or overnight.
• preheat oven to 375 degrees f (190 degrees c). lightly grease baking sheets.
• using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
• bake in preheated oven until set, about 5 minutes. cool completely. store in tightly covered tins.

romance bars

Ingredients

• Servings: 32
• 1 cup all-purpose flour
• 1/2 cup butter, melted
• 1 tablespoon white sugar
• 1 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 2/3 cup chopped walnuts
• 1 cup flaked coconut
• 1/2 cup chopped maraschino cherries
• 3 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1 tablespoon boiling water
• 1 tablespoon milk
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract

Recipe

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


• preheat the oven to 300 degrees f (150 degrees c). in a medium bowl, mix together 1 cup flour and 1 tablespoon white sugar. stir in melted butter. spread thinly over the bottom of a 9x13 inch pan.
• bake for 20 minutes in the preheated oven, or until firm. in a medium bowl, stir together the brown sugar , 2 tablespoons flour, and baking powder. mix in the eggs and 1 teaspoon vanilla until well blended. stir in the walnuts, coconut and maraschino cherries. pour the mixture over the prepared crust.
• bake for 20 to 25 minutes in the preheated oven, until the top is light brown. cool completely before frosting. to make the frosting, mix together 3 tablespoons butter and confectioners' sugar. beat in water, milk, almond extract and vanilla extract until smooth. spread over cooled bars. let stand until firm, then slice into squares.

Fresh Blueberry Pie Iv

Ingredients

• Servings: 1
• 1 (9 inch) pie crust, baked
• 3/4 cup white sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2/3 cup water
• 1 cup fresh blueberries
• 2 tablespoons butter
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons orange liqueur
• 2 cups fresh blueberries
• 2 cups whipped cream for garnish (optional)

Recipe

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


• in a large saucepan, combine sugar, cornstarch, salt, and water. mix well, then add 1 cup blueberries. cook over low heat, stirring constantly, until mixture comes to a boil. boil and stir until very thick, about 15 minutes. remove from heat.
• stir butter or margarine, lemon juice, and liqueur into mixture. allow to cool. stir in remaining 2 cups blueberries. chill mixture 1 hour. spoon into pastry shell and refrigerate at least 2 more hours before serving. garnish with whipped cream if desired.

coconut cream pie ii

Ingredients

• Servings: 1
• 1 1/2 cups vanilla wafer crumbs
• 1/3 cup butter, melted
• 1 (.25 ounce) package unflavored gelatin
• 1/3 cup cold milk
• 3 egg yolks
• 2/3 cup white sugar
• 1 cup hot milk
• 1/2 teaspoon almond extract
• 3 egg whites
• 1 cup heavy cream, whipped
• 1 1/2 cups fresh shredded coconut
• 1 tablespoon fresh shredded coconut

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 7 hrs


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix together wafer crumbs and melted butter. press mixture firmly into bottom and sides of a 9-inch pie pan. bake in preheated oven for 7 minutes. remove and allow to cool.
• dissolve gelatin in cold milk and set aside to soften.
• beat egg yolks and sugar together, then slowly pour in hot milk while whisking constantly. cook over medium heat, stirring constantly, until mixture coats a spoon. remove from heat, then stir in gelatin, followed by almond extract. chill.
• beat egg whites until stiff. fold egg whites, whipped cream, and coconut into chilled custard. pour into pie shell, and sprinkle with additional coconut. chill 6 hours or overnight before serving.

basil chicken ravioli carbonara

Ingredients

• Servings: 4
• 1 (9 ounce) package refrigerated four-cheese-filled ravioli
• 1 (14 ounce) package uncooked chicken breast pieces for stir-fry
• 1 (9 ounce) pouch progresso™ recipe starters™ creamy parmesan basil cooking sauce
• 1/4 cup half-and-half
• 1/4 cup cooked real bacon pieces (from a jar or package)
• garnishes, if desired:
• shredded asiago or parmesan cheese (optional)
• chopped fresh basil leaves or parsley (optional)

Recipe

Preparation Time: 10 mins Ready Time: 20 mins


• cook and drain ravioli as directed on package.
• in 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. add chicken; cook 2 to 4 minutes, turning occasionally, until brown. stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. simmer uncovered 3 to 5 minutes or until sauce is hot.
• sprinkle with bacon, cheese and basil.

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.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

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


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

Toffee Ii

Ingredients

• Servings: 1
• 1 cup white sugar
• 1/2 pound butter
• 1/4 cup water
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 6 (1.45 ounce) bars dark chocolate candy

Recipe

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


• grease a 9x13 inch baking pan.
• combine sugar, butter, water, and salt in a heavy saucepan. cook, stirring continuously until the mixture reaches light crack stage (310 degrees f, 160 degrees c) on a candy thermometer). remove the pan from heat and stir in vanilla. pour mixture into the prepared baking pan.
• lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. chill well. crack into pieces to serve.

Teenie's Accidental Rhubarb-raspberry Pie

Ingredients

• Servings: 1
• 1 (15 ounce) package frozen prepared pie crusts, thawed
• 3 tablespoons all-purpose flour
• 1 cup white sugar
• 1 egg, beaten
• 1 cup raspberries
• 4 cups chopped fresh rhubarb

Recipe

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


• preheat the oven to 425 degrees f (220 degrees c). press one pie crust into a 9-inch deep dish pie pan.
• in a medium bowl, stir together the flour and sugar. mix in the egg, and raspberries. stir in the rhubarb so it is evenly coated. transfer to the prepared pie crust. top with the other crust, and crimp around the edges to seal. make a few slits in the top crust with a small knife to vent steam.
• bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees f (175 degrees c), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.

egg yolk painted christmas cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sifted confectioners' sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 egg yolk
• 1/4 teaspoon water
• assorted colors of paste food coloring

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• cream butter or margarine and shortening; gradually add sugar, beating until light and fluffy. add egg and vanilla; beat well.
• combine flour and salt; stir into creamed mixture. divide dough in half; cover and chill at least 1 hour.
• roll one portion of dough to 1/8 inch thickness on a lightly floured cookie sheet. cut with assorted cutters; remove excess dough. paint assorted designs on cookies with egg yolk paint, using a small paintbrush. bake at 375 degrees f (190 degrees c) for 9 to 10 minutes. remove to wire racks to cool. repeat procedure with remaining dough.
• to make egg yolk paint: combine egg yolk and water; mix well. divide mixture into several custard cups; tint as desired with paste food coloring. cover until ready to use. if paint thickens, add a few drops of water and mix well. yield: 1 1/2 tablespoons.

tom and jerry

Ingredients

• Servings: 24
• 12 eggs
• 1 1/4 cups confectioners' sugar
• 20 fluid ounces
• 24 cups milk
• 1 pinch ground nutmeg

Recipe

• separate the eggs. in a large bowl beat the egg whites until frothy. whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
• beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the until light and lemon colored. fold the egg whites into the egg yolks and refrigerate.
• in a large stock pot heat the milk until hot but do not boil. reduce heat and keep milk hot.
• to each mug add 2 tablespoons (or more to taste) and 1 large heaping tablespoon of egg mixture. stir and fill mug with hot milk. place another tablespoon of egg mixture on top and sprinkle with nutmeg.

Kinderpunsch

Ingredients

• Servings: 1
• 1 cup water
• 2/3 cup white sugar
• 2 pinches ground cloves
• 1 cinnamon stick
• 3 cups apple juice
• 1 lemon, sliced

Recipe

• in a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil.
• stir in juice and heat through. do not boil. take spices out and pour over lemon slices in serving bowl. serve warm.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

persimmon cookies iii

Ingredients

• Servings: 6
• 1/2 cup shortening
• 1 cup white sugar
• 1 egg
• 1 cup persimmon pulp
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the shortening and sugar. beat in the egg and persimmon pulp. combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. fold in raisins and walnuts. drop by teaspoonfuls 2 inches apart the prepared cookie sheets.
• bake for 12 to 15 minutes in the preheated oven, or until edges are firm. let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.

sea foam candy

Ingredients

• Servings: 50
• 1 3/4 cups packed light brown sugar
• 3/4 cup white sugar
• 1/2 cup hot water
• 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon pecan flavored extract
• 1/4 cup chopped pecans

Recipe

• combine light brown and white sugars, water, corn syrup, and salt in a heavy 2 quart saucepan. cook covered until mixture boils rapidly. remove lid, place candy thermometer in pan, and cook without stirring to 260 degrees f (127 degrees c). remove from heat.
• beat egg whites until stiff. pour hot syrup in thin stream over egg whites, beating constantly with electric mixer on high speed. add vanilla and pecan flavoring.
• continue beating until soft peaks form and candy starts to lose its gloss. stir in pecans and drop by spoonfuls waxed paper. when candy has set, store in airtight container.

babka iii

Ingredients

• Servings: 3
• 1 cup milk
• 1/3 cup all-purpose flour
• 2 1/2 (.25 ounce) packages active dry yeast
• 3 teaspoons white sugar
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 2 eggs
• 10 egg yolks
• 3/4 cup butter, melted
• 2 teaspoons vanilla extract
• 2 teaspoons lemon zest
• 5 cups all-purpose flour
• 3/4 cup raisins
• 1 egg
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 3 hrs 30 mins


• warm the milk in a small saucepan until it , then remove from heat. place 1/3 cup flour in a large bowl and pour milk over flour. beat until smooth. let cool until lukewarm. in a small bowl, dissolve yeast and sugar in warm water. pour into cooled milk and beat well. let rise in a warm place until bubbly.
• stir 2 eggs, egg yolks, butter, vanilla and lemon rind into milk/yeast mixture. mix in flour, 1 cup at a time, beating well after each addition. when a loose dough has formed, turn out a lightly floured surface and knead until smooth, about 10 minutes. gently knead in raisins.
• 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 45 minutes. deflate the dough and let rise again until doubled in volume, about 30 minutes.
• deflate the dough and turn it out a lightly floured surface. divide the dough into three equal pieces and form into round loaves. place the loaves into well buttered tall, round baking pans. do not fill the pans more than 1/3 full. cover the loaves with a damp cloth and let rise until tripled in volume, about 40 minutes. meanwhile, preheat oven to 375 degrees f (190 degrees c).
• in a small bowl, beat egg with 2 tablespoons water. lightly brush this mixture the risen loaves. bake in preheated oven 10 minutes. reduce oven temperature to 325 degrees f (165 degrees c) and bake for 30 minutes more. reduce oven temperature to 275 degrees f (135 degrees c) and bake for another 15 to 20 minutes, until golden brown.
• let loaves stand 5 to 10 minutes before removing from pans. transfer loaves very gently a cloth covered pillow (never a hard surface as this may cause the babka to settle or fall). change position of loaves during cooling period.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

habanero heat salad dressing

Ingredients

• Servings: 12
• 1 habanero pepper, seeded and chopped (wear gloves)
• 1/3 cup olive oil
• 3 tablespoons rice vinegar
• 2 tablespoons creamy peanut butter
• 1 tablespoon water
• 1 clove garlic, chopped
• 1 tablespoon black sesame seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the habanero pepper, olive oil, rice vinegar, peanut butter, water, and garlic into a blender, and process until smooth. add sesame seeds, and pulse once or twice just to mix. pour into serving bowl.

orange salmon

Ingredients

• Servings: 2
• 2 blood oranges, peeled and sliced into rounds
• 1 pound salmon fillets
• 1/2 teaspoon freshly grated nutmeg
• 1 cup red

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• arrange orange slices in a single layer in the bottom of a medium baking dish. place salmon on oranges, and sprinkle with nutmeg. pour red over the salmon.
• cover, and bake 20 to 25 minutes in the preheated oven, until easily flaked with a fork.

grandma skeet's prune kolaches

Ingredients

• Servings: 20
• for the bread:
• 1 cup warm water
• 1 teaspoon salt
• 1 egg
• 2 tablespoons butter, room temperature
• 3 cups bread flour
• 1/4 cup white sugar
• 3 teaspoons bread machine yeast
• for the filling:
• 2 cups pitted prunes
• 2 cups prune juice or water
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon, or to taste
• 1/2 teaspoon ground cloves, or to taste
• 2 tablespoons lime juice
• for the topping:
• 1 cup white sugar
• 1/2 cup all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon cinnamon (optional)

Recipe

Preparation Time: 55 mins Cook Time: 15 mins Ready Time: 2 hrs 40 mins


• place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. add bread flour, and pour 1/4 cup sugar on the edge of the pan. make a shallow hole in the flour and add the yeast. close the lid, and set machine for the dough cycle.
• while the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. remove from heat and blend in a mixer or food processor until smooth.
• preheat the oven to 350 degrees f (175 degrees c). grease a large baking sheet or line it with parchment paper.
• in a small bowl, mix together 1 cup sugar and 1/2 cup flour. stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
• when the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. divide the dough into 20 small egg-sized pieces. shape them into balls and place them on the prepared baking sheet. press a shallow hole in the center of each one, and fill with prune filling. top each of the kolaches with streusel. let the kolaches rest until doubled in size, about 20 minutes.
• bake until the tops are lightly browned, 14 to 16 minutes.

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.

sesame snap peas

Ingredients

• Servings: 4
• 1 1/2 teaspoons asian (toasted) sesame oil
• 1 teaspoon chili oil
• 2 cups sugar snap peas, trimmed
• 1 pinch sea salt to taste
• 1 pinch freshly cracked black pepper
• 1 tablespoon sesame seeds

Recipe

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


• heat the sesame oil and chili oil in a wok or skillet over medium-high heat until the oil shimmers with heat. cook and stir the snap peas until they turn bright green and start to become tender, about 4 minutes. sprinkle with salt and black pepper as they cook. sprinkle peas with sesame seeds, and stir a few times to mix before serving.

Jule Kaga

Ingredients

• Servings: 4
• 2 cups scalded milk
• 1 cup butter, melted
• 2 teaspoons salt
• 1 cup white sugar
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 8 1/2 cups all-purpose flour
• 1 tablespoon ground cardamom
• 1/2 cup candied cherries, sliced
• 1/2 cup chopped candied citron
• 1 cup golden raisins
• 1 egg white, beaten

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 6 hrs


• dissolve yeast in water.
• scald milk, and add melted butter or margarine, salt, sugar. when lukewarm add to yeast and water. stir in 4 cups flour. cover, and place in a warm place. let rise for about 2 hours, or till doubled in bulk.
• punch down. stir in cardamom, cherries, raisins and citron. work in remaining flour until soft dough forms. let rise in warm place for 2 to 3 hours, or until doubled.
• knead slightly, and form into 4 round loaves. place on greased cookie sheets. let rise for 1 to 2 hours, or till doubled. brush loaves with beaten egg white.
• bake at 350 degrees f (175 degrees c) for 30 to 40 minutes, or until golden brown.

high-altitude challah

Ingredients

• Servings: 1
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 3 tablespoons white sugar, divided
• 2 (.25 ounce) packages active dry yeast
• 2 eggs
• 2 egg yolks
• 1/4 cup milk, or as needed
• 1/4 cup butter or margarine, melted
• 1 1/2 teaspoons salt
• 3 1/2 cups all-purpose flour
• 1 egg

Recipe

Preparation Time: 45 mins Cook Time: 35 mins Ready Time: 3 hrs 20 mins


• combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
• in a large bowl, beat 2 eggs. put the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks in it. pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining sugar. gradually mix in the flour until the dough is firm enough to handle. knead the dough on a floured surface until the dough does not stick to your hands. you will probably use more flour while kneading. place the dough into an oiled bowl and turn to coat. cover and let rise until doubled in size, about 1 hour.
• cut the dough into 3 or 4 even portions and roll into long ropes. braid and tuck the ends under. place the loaf on a baking sheet and cover loosely with plastic wrap. set in a warm place to rise. bread is ready to bake when your finger leaves an impression in the dough.
• preheat the oven to 350 degrees f (175 degrees c). whisk the remaining egg in a cup with a fork. brush the loaf. this will give the bread a lovely golden color and delicious crust.
• bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. remove from the baking sheet and cool on a wire rack.

Corn Cornbread

Ingredients

• Servings: 1
• 1 (15 ounce) can whole kernel corn, drained
• 1 cup sour cream
• 2 eggs, beaten
• 1/4 cup butter, melted
• 1 cup self-rising cornmeal
• 1 tablespoon white sugar
• 2 tablespoons applesauce

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x5 inch loaf pan.
• in a large bowl, mix together corn, sour cream, eggs and melted butter. gradually stir in the cornmeal, sugar and applesauce. pour into the prepared pan.
• bake at 375 degrees f (190 degrees c) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

lebkuchen iv

Ingredients

• Servings: 6
• 1/2 cup honey
• 1/2 cup molasses
• 3/4 cup packed brown sugar
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1/2 cup chopped walnuts
• 1/2 cup chopped candied citron
• 1 cup white sugar
• 1/2 cup water
• 1/4 cup confectioners' sugar

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 8 hrs 40 mins


• in a small saucepan over medium heat, stir together honey and molasses. bring to a boil and remove from heat. stir in the brown sugar, egg, lemon juice and lemon zest until well blended. set aside. in a large bowl, mix together the flour, baking soda, cinnamon, cloves, nutmeg and allspice. stir the ingredients from the pan into the bowl and blend well. mix in the walnuts and candied citron. cover the dough and chill for several hours or overnight.
• preheat the oven to 400 degrees f (200 degrees c). grease cookie sheets.
• using a small amount of dough at a time, roll out to 1/4 inch thickness on a floured surface. cut into small rectangles. place the rectangles 1 inch apart the prepared baking sheets.
• bake for 10 to 12 minutes in the preheated oven, until firm. brush with glaze while hot from the oven. to make the glaze: combine the 1 cup of sugar with water in a small saucepan over medium heat. heat to between 234 and 240 degrees f (112 to 116 degrees c), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. remove from heat and stir in confectioners' sugar until smooth. brush over hot cookies.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

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


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

eggnog pound cake

Ingredients

• Servings: 1
• 1/4 cup dried blueberries
• 1/4 cup chopped dried cherries
• 1/4 cup dried cranberries
• 2 tablespoons
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon freshly grated nutmeg
• 1 cup unsalted butter, softened
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup eggnog
• 2 tablespoons
• 2 tablespoons water
• 3/4 cup white sugar

Recipe

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

Ready Time: 1 hr 40 mins


• in a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons . soak for 15 minutes.
• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch tube pan or bundt pan. sift together the flour, baking powder, salt, and nutmeg; set aside.
• in a large bowl, cream together the butter and 2 cups sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. beat in the flour mixture alternately with the eggnog, mixing just until incorporated. fold in soaked fruit mixture. spread batter into prepared pan.
• bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack.
• in a small bowl, mix together , water, and 3/4 cup sugar. with pastry brush, brush entire surface of cake with glaze. cool completely before serving.

peanut butter pie iii

Ingredients

• Servings: 1
• 3/4 cup confectioners' sugar
• 1/2 cup crunchy peanut butter
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (1.3 ounce) envelope whipped topping mix
• 1 (9 inch) pie shell, baked

Recipe

• mix and crumble confectioners' sugar and peanut butter. put half into bottom of pie shell, and reserve the remainder.
• make pudding as directed, and pour over peanut butter crumbs. mix dream whip as directed, and spread over pudding. sprinkle the top of the pie with the remaining crumb mix. chill and serve.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

maple glazed butternut squash

Ingredients

• Servings: 4
• 1 butternut squash - peeled, seeded, quartered, and cut into 1/2-inch slices
• 2/3 cup water
• 1/4 cup maple syrup
• 1/4 cup dark
• 1/4 teaspoon ground nutmeg

Recipe

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


• combine butternut squash, water, maple syrup, , and nutmeg in a saucepan; bring to a boil. reduce heat and simmer, stirring occasionally, until squash is tender, about 15 minutes.
• remove butternut squash from saucepan using a slotted spoon and transfer to a serving dish, reserving liquid in the saucepan. continue simmering liquid until reduced and thickened, 5 to 10 minutes; pour over butternut squash.

Mom's Cranberry Apple Pie

Ingredients

• Servings: 1
• 2 prepared pie crusts
• 4 cups peeled and sliced apples
• 2 cups cranberries
• 3/4 cup white sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, cut into small pieces

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees f (200 degrees c).
• fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. spread cranberries over apples. whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. distribute butter pieces over pie filling. place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
• bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.

Nutella Hot Chocolate

Ingredients

• Servings: 8
• 1 quart half-and-half
• 1 (13 ounce) jar chocolate-hazelnut spread (such as nutella®)
• 3/4 cup hazelnut liqueur (such as frangelico®)

Recipe

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


• heat half-and-half in a saucepan over low heat; whisk in chocolate-hazelnut spread. cook and stir until hot chocolate is heated through and smooth, about 10 minutes. stir in hazelnut liqueur just before serving.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Sweet And Tart Vegan Granola Bar

Ingredients

• Servings: 1
• 2 1/2 cups rolled oats
• 3/4 cup vegan dark chocolate chips
• 1/2 cup all-purpose flour
• 1/2 cup agave nectar
• 1/2 cup chopped dried cherries
• 1/3 cup applesauce
• 1/4 cup sliced almonds
• 1/4 cup shredded coconut
• 1/4 cup sunflower seeds
• 2 tablespoons packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c). lightly grease a 7x11 1/2-inch pan.
• mix oats, chocolate chips, flour, agave nectar, cherries, applesauce, almonds, coconut, sunflower seeds, brown sugar, baking soda, and vanilla extract together in a large mixing bowl. lightly press mixture into the prepared pan.
• bake in the preheated oven until golden brown, 18 to 20 minutes. cool for 10 minutes before cutting into bars. let bars cool completely before removing from pan.

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.

baked ham with pineapple mustard glaze

Ingredients

• Servings: 1
• 1/2 cup pineapple juice
• 1/2 cup brown sugar
• 1 tablespoon dry mustard
• 1 (4.5 pound) butt-end smoked ham
• 1 (15.25 ounce) can pineapple rings, drained
• 1 (4 ounce) jar maraschino cherries, drained
• 1/4 cup whole cloves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ready Time: 1 hr 50 mins


• preheat oven to 325 degrees f (165 degrees c).
• whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
• place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries the ham; secure with toothpicks if needed. push cloves into ham and baste ham and fruit with pineapple juice glaze.
• bake in the preheated oven until glaze has baked ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
• turn on oven's broiler.
• broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.

amazing simple thai tofu

Ingredients

• Servings: 4
• 1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
• 1/3 cup chopped green onion
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon sesame oil
• 1 teaspoon soy sauce
• 2 teaspoons grated fresh ginger root
• 1/4 cup chunky peanut butter
• 3 tablespoons flaked coconut
• sesame seeds

Recipe

• heat olive oil and sesame oil in a skillet over medium-high heat. reduce heat to medium, and cook green onions for one minute. add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
• remove from heat, and toss in coconut. transfer to a serving dish, and sprinkle with sesame seeds.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

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


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

carly's salmon en papillote (in paper)

Ingredients

• Servings: 4
• 4 (4 ounce) salmon fillets
• 1 lemon, juice only
• salt and ground black pepper to taste
• 4 12x18-inch pieces of parchment paper
• 1 lemon, thinly sliced
• 1/2 cup green onions, chopped
• 8 spears fresh asparagus, cut into 1-1/2 inch pieces
• 4 teaspoons olive oil

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• rinse salmon fillets in cold water, place a plate, and squeeze a lemon over the salmon. sprinkle fillets with salt and black pepper.
• fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (do not tape the parchment paper closed.) place the sealed envelopes a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
• bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. to serve, place a packet a plate, and cut open the paper to release the aroma.

tokyo rose

Ingredients

• Servings: 1
• 2 fluid ounces
• 1 fluid ounce peach schnapps
• 2 fluid ounces orange juice
• 2 fluid ounces 100% cranberry juice
• ice cubes

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• measure the , peach schnapps, orange juice and cranberry juice into a cocktail shaker. add a generous scoop of ice. shake until the container is frosty, about 30 seconds. strain into a cocktail glass and serve immediately.

A Memorial Day Carrot Cake Recipe

Ingredients

• Servings: 2
• 3 cups almond flour
• 2 teaspoons celtic sea salt
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 5 eggs
• 1/2 cup agave nectar
• 1/4 cup grapeseed oil
• 3 cups grated carrots
• 1 cup raisins
• 1 cup walnuts

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c).
• generously grease 2 9-inch round cake pans.
• stir almond flour, sea salt, cinnamon, baking soda, and nutmeg together in a large bowl.
• beat eggs, agave nectar, and grapeseed oil together in a separate large bowl.
• stir carrots, raisins, and walnuts into the egg mixture.
• stir carrot mixture into flour mixture to form a batter; pour into prepared cake pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

lime creams

Ingredients

• Servings: 3
• 1/3 cup white sugar
• 2 tablespoons lime juice
• 1 tablespoon grated lime zest
• 1 egg
• 1 drop green food coloring, or as desired
• 1/3 cup butter, softened
• 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon confectioners' sugar for dusting

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 12 mins


• place 1/3 cup of sugar, the lime juice, lime zest, and 1 egg in a saucepan over low heat, and whisk constantly until the mixture almost reaches a simmer and begins to thicken. remove the mixture from the heat, and tint to your desired shade of green with food coloring. set the filling aside to cool.
• preheat oven to 325 degrees f (165 degrees c).
• in a bowl, cream the butter with 1/4 cup of sugar, then stir in 1 egg and vanilla extract. mix in the flour and salt until the dough is smooth. roll dough into 1-inch balls. arrange on an ungreased baking sheet, placing the balls about 2 inches apart. use your thumb to make an indentation in the center of each dough ball. spoon about 3/4 teaspoon of the lime filling into each.
• bake in the preheated oven until the cookies are set but not browned, 12 to 15 minutes. allow cookies to cool on baking sheet for 1 minute before removing to finish cooling on wire racks. when cookies are cool, sprinkle lightly with confectioners' sugar.

lauren's grapefruit margaritas

Ingredients

• Servings: 4
• 1 cup fresh grapefruit juice
• 1 cup fresh lime juice
• 1/2 cup triple sec
• 1/2 cup tequila
• 1 tablespoon agave syrup
• 1 cup ice cubes
• 1 tablespoon pomegranate seeds (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir together the grapefruit juice, lime juice, triple sec, tequila, and agave syrup in a pitcher, and mix with ice cubes. strain the cocktail into 4 glasses; garnish each cocktail with a few pomegranate seeds.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Slow-cooked Baked Beans

Ingredients

• Servings: 12
• 3 cups dried navy beans
• water, to cover
• 1 1/2 cups ketchup
• 1/2 pound fully cooked ham
• 1 1/2 cups water
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1 1/2 tablespoons onion powder
• 1 tablespoon dry mustard
• 1 tablespoon salt
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 16 hrs 10 mins


• place beans in a large pot and cover with plenty of water. cover pot with a lid and soak beans for 8 hours or overnight. drain and fill pot with fresh water.
• cook beans over medium heat until tender, about 1 hour. drain beans, reserving the water for later use.
• place beans, ketchup, ham, 1 1/2 cup water, brown sugar, molasses, onion powder, mustard, salt, worcestershire sauce, black pepper, and 1 cup reserved bean water in a slow cooker. add more bean water as needed if beans get too dry.
• cook on low for 7 to 9 hours.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

Mocha Punch With Ice Cream

Ingredients

• Servings: 20
• 1 1/2 quarts water
• 1/2 cup powdered chocolate drink mix
• 1/2 cup white sugar
• 1/4 cup instant coffee granules
• 1/2 gallon vanilla ice cream
• 1/2 gallon chocolate ice cream
• 1 cup frozen whipped topping, thawed
• 1/4 cup shaved milk chocolate (optional)

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 4 hrs 15 mins


• bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. cover and refrigerate for 4 hour or overnight.
• pour chocolate mixture in a large punch bowl about 30 minutes before serving. scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. garnish with dollops of whipped topping and shaved milk chocolate.

Baked French Toast

Ingredients

• Servings: 12
• 1 (1 pound) loaf french bread, cut diagonally in 1 inch slices
• 8 eggs
• 2 cups milk
• 1 1/2 cups half-and-half cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 3/4 cup butter
• 1 1/3 cups brown sugar
• 3 tablespoons light corn syrup

Recipe

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


• butter a 9x13 inch baking dish. arrange the slices of bread in the bottom. in a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. pour over bread slices, cover, and refrigerate overnight.
• the next morning, preheat oven to 350 degrees f (175 degrees c). in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. pour over bread and egg mixture.
• bake in preheated oven, uncovered, for 40 minutes.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

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.

All-day Apple Butter

Ingredients

• Servings: 4
• 5 1/2 pounds apples - peeled, cored and finely chopped
• 4 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• place the apples in a slow cooker. in a medium bowl, mix the sugar, cinnamon, cloves and salt. pour the mixture over the apples in the slow cooker and mix well.
• cover and cook on high 1 hour.
• reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• uncover and continue cooking on low 1 hour. stir with a whisk, if desired, to increase smoothness.
• spoon the mixture into sterile containers, cover and refrigerate or freeze.

Pineapple ® Smoothie

Ingredients

• Servings: 4
• 1/2 fresh pineapple - peeled, cored, and chopped
• 1 cup vanilla yogurt
• 1 banana, cut into chunks
• 1/2 cup orange juice
• 32 ice cubes, or as needed

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend pineapple, yogurt, banana, and orange juice together in a blender until smooth. add ice and blend until ice is completely crushed and incorporated.

Shish Tawook Marinated Chicken

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 2 tablespoons plain low-fat yogurt
• 2 tablespoons ketchup
• 2 tablespoons prepared mustard
• 1 1/2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon curry powder (optional)
• 3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
• dipping sauce:
• 1/2 cup mayonnaise
• 1 cup plain low-fat yogurt
• 3 cloves garlic, minced
• 1/4 teaspoon salt

Recipe

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


• in a medium bowl, stir together oil, yogurt, ketchup, and mustard. season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. stir in chicken pieces, coating all sides with marinade. cover bowl, and refrigerate overnight.
• to make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. cover, and refrigerate.
• preheat oven to 400 degrees f (200 degrees c).
• transfer chicken pieces to a shallow baking dish. bake in a preheated oven 30 minutes.

chicken, tom yum and karengo soup

Ingredients

• Servings: 18
• 6 white onions, julienned
• 8 ounces fresh ginger root
• 6 red bell peppers, julienned
• 1 stalk celery, sliced thin
• 2 green chile peppers, chopped
• 2 lemon grass, chopped
• 10 kaffir lime leaves
• 1/2 cup oyster sauce
• 1 cup soy sauce
• 3 1/2 (4 ounce) jars tom yum soup paste
• 14 quarts chicken broth
• 6 1/2 pounds skinless, boneless chicken breast halves - cut into strips
• salt to taste
• 1 cup reconstituted karengo (seaweed)
• 1 teaspoon sesame oil

Recipe

• in a large stock pot saute onions, red bell peppers, celery, lemongrass, chile peppers and ginger in sesame oil.
• add chicken stock and simmer for 5 minutes.
• add lime leaves, oyster sauce, soy sauce, tom yum paste and cut up chicken. simmer for 20 minutes and then check the seasoning. add more oyster sauce, soy sauce or tom yum paste if necessary. at this point also season with salt.
• add seaweed, garnish with cilantro and serve.

raspberry-lemon pie in a toasted coconut crust

Ingredients

• Servings: 1
• 2 cups shredded coconut
• 1/2 cup unsalted butter, melted
• 1 1/2 cups white sugar
• 1/2 cup unsalted butter
• 1/4 cup fresh lemon juice
• 3 eggs at room temperature
• 2 egg yolks at room temperature
• 1 tablespoon grated lemon zest
• 1 1/2 pints fresh raspberries

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 2 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut a baking sheet, and bake in the preheated oven until lightly toasted and golden, about 10 minutes. watch carefully to prevent burning. mix the coconut and 1/2 cup melted butter in a bowl, and chill until it begins to firm, about 15 minutes. pat the coconut mixture into the bottom and up the sides of a 9-inch pie dish. chill until set, at least 30 minutes.
• place sugar, 1/2 cup of butter, lemon juice, eggs, and egg yolks in a saucepan. place over low heat, and whisk constantly until thickened, 15 to 20 minutes. do not boil. strain the custard through a fine-mesh strainer into a bowl, and stir in the lemon zest. place a sheet of plastic wrap directly the surface of the custard, and chill thoroughly.
• spoon the lemon custard into the coconut crust, and top with fresh raspberries.

Sour Cream Lemon Pound Cake With Cherry Compote

Ingredients

• Servings: 1
• for the cake:
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter
• 2 1/2 cups white sugar
• 2 teaspoons lemon extract
• 1 tablespoon lemon zest
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 3 eggs, room temperature
• 2 cups sour cream
• for the compote:
• 4 cups frozen pitted sweet cherries
• 1/4 cup white sugar
• 2 tablespoons cold water
• 2 teaspoons cornstarch
• 1/4 teaspoon almond extract
• for the glaze:
• 2 tablespoons lemon juice
• 1 cup confectioners' sugar

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 2 hrs 50 mins


• preheat an oven to 350 degrees f (175 degrees c). spray a fluted tube pan (such as a bundt® pan) with cooking spray.
• combine the flour, baking powder, and salt in a bowl; set aside.
• beat the butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. stir in the 1 tablespoon plus 1 teaspoon lemon zest and 2 tablespoons of lemon juice; beat for 30 seconds. add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
• mix in the flour mixture alternately with the sour cream, mixing until just incorporated. spoon the batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack.
• meanwhile, prepare the compote: combine the cherries, 1/4 cup sugar, water, and cornstarch in a saucepan. bring to a boil over medium-high heat. cook for 1 minute, stirring constantly. remove the compote from the heat and stir in the almond extract. set aside.
• combine 2 tablespoons of lemon juice with the confectioners' sugar and mix well. when the cake is completely cool, drizzle the lemon glaze over the top of the cake. serve the cherry compote with the cake.

Shish Tawook Marinated Chicken

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 2 tablespoons plain low-fat yogurt
• 2 tablespoons ketchup
• 2 tablespoons prepared mustard
• 1 1/2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon curry powder (optional)
• 3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
• dipping sauce:
• 1/2 cup mayonnaise
• 1 cup plain low-fat yogurt
• 3 cloves garlic, minced
• 1/4 teaspoon salt

Recipe

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


• in a medium bowl, stir together oil, yogurt, ketchup, and mustard. season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. stir in chicken pieces, coating all sides with marinade. cover bowl, and refrigerate overnight.
• to make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. cover, and refrigerate.
• preheat oven to 400 degrees f (200 degrees c).
• transfer chicken pieces to a shallow baking dish. bake in a preheated oven 30 minutes.

susan's jee bow gai

Ingredients

• Servings: 8
• 1/2 cup white sugar
• 1/4 cup black bean sauce
• 1/4 cup chopped fresh parsley
• 1/4 cup minced green onions
• 5 tablespoons soy sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons dry
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 4 teaspoons minced fresh ginger root
• 2 teaspoons minced garlic
• 1/2 teaspoon chinese five-spice powder
• 2 pounds chicken tenders
• 12 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 12 hrs 30 mins


• whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, , sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator overnight, up to 2 days, turning occasionally.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate. remove the chicken from the marinade, and shake off excess. discard the remaining marinade. weave the chicken tenders skewers.
• cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

rich pumpkin dessert

Ingredients

• Servings: 16
• 1 (15 ounce) can solid-pack pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 1 cup white sugar
• 3 eggs
• 4 teaspoons spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped pecans

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• mix pumpkin, evaporated milk, sugar, eggs, and spice together in a bowl. pour pumpkin mixture into prepared baking dish. sprinkle cake mix over pumpkin mixture; drizzle with butter. sprinkle pecans atop butter layer.
• bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

quick egg roll dipping sauce

Ingredients

• Servings: 1
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1/8 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. distribute in small dipping dishes.

Frozen Strawberry Smoothie Bars

Ingredients

• Servings: 6
• 8 fresh strawberries, hulled and quartered
• 1/4 cup plain yogurt
• 1/4 cup apple juice
• 2 tablespoons honey

Recipe

Preparation Time: 10 mins Ready Time: 12 hrs 10 mins


• blend strawberries, yogurt, apple juice, and honey in a blender until smooth.
• pour blended mixture into ice pop molds; freeze until solid, about 12 hours.

creme brulee french toast

Ingredients

• Servings: 6
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• 6 (1-inch thick) slices french bread
• 5 eggs
• 1 1/2 cups half-and-half cream
• 1 teaspoon vanilla extract
• 1 teaspoon -based orange liqueur (such as grand marnier®)
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 9 hrs


• melt butter in a small saucepan over medium heat. mix in brown sugar and corn syrup, stirring until sugar is dissolved. pour into a 9x13 inch baking dish.
• remove crusts from bread, and arrange in the baking dish in a single layer. in a small bowl, whisk together eggs, half and half, vanilla extract, orange , and salt. pour over the bread. cover, and chill at least 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove the dish from the refrigerator, and bring to room temperature.
• bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Sandy's Sweet Slow Cooker Sauerkraut

Ingredients

• Servings: 8
• 1 quart sauerkraut, drained and rinsed
• 1 1/2 cups water
• 3/4 cup diced carrot
• 3/4 cup brown sugar
• 2/3 cup chopped apple
• 1/2 sweet onion, minced
• 1 teaspoon caraway seeds
• salt and ground black pepper to taste
• 1 pound fully cooked kielbasa, cut into 1-inch pieces (optional)

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• place sauerkraut, water, carrot, brown sugar, apple, sweet onion, caraway seeds, salt, and black pepper in a slow cooker. cook on low for about 7 hours; add kielbasa. cook for one more hour.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.