Snickerdoodle donut holes

 Snickerdoodle donut holes (From Southern Living)

1/2 cup sour cream

1/4 cup oil

1 egg

1 t vanilla

1/2 cup sugar

1 cup flour

1/2 t baking soda

1/4 t kosher salt

1/2 teaspoon cinnamon

1/4 t nutmeg

1/2 cup butter, melted

1 cup sugar

1 1/2 t cinnamon

1/2 t nutmeg

Instructions: Stir together sour cream, oil, egg, vanilla and 1/2 c sugar.  Whisk together flour, baking soda, salt, 1/2 t cinnamon and 1/4 t nutmeg.  Whisk liquid into dry ingredients.  Batter is very thick.  Spoon into lightly greased mini muffin pan.

Bake at 350, 10-12 minutes.  Cool in pan 5 minutes.

Coat in melted butter then roll in sugar/cinnamon/nutmeg mixture.

This makes 24 donut holes and they are best warm!!!

Chicago style deep dish pizza

This one's a little work, but not too bad, and so worth it.  Even the carnivore in our house liked it just as is!

3 1/4 cups flour

1/2 cup yellow cornmeal

1 1/2 t salt

2 t  sugar

2 1/4 t yeast

1 1/4 cups warm water

3 T butter, melted

4 T butter, softened

Olive oil

2 T butter

1/4 cup onion, grated

1/4 t oregano

1/2 t salt

2 cloves garlic, minced

28 ounces crushed tomatoes

1/4 t sugar

2 T fresh basil, chopped

1 T olive oil

4 cups mozzarella, shredded

1/4 cup parmesan cheese, grated

Instructions: Dough

Whisk together flour, cornmeal, salt, sugar and yeast.  Add water and melted butter and mix until fully combined.  Knead until glossy and smooth, 4-5 minutes.  Coat dough and bowl with oil, cover tightly with plastic wrap and let rise until doubled (about 1 hour).

While dough is rising:  sauce

Heat butter until melted.  Add onion, oregano and salt.  Cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in tomatoes and sugar, increase heat, and bring to a boil.  Lower heat to medium low and simmer until reduced to about 2 1/2 c, 25-30 minutes.  Take off heat, stir in olive oil, salt and pepper.

Roll dough into a 15 x 12" rectangle.  Spread softened butter to within 1/2" from edges.  Starting at the short end, roll the dough into a tight cylinder.  Seam side down, flatten the cylinder into an 18 x 4" rectangle.  (Cut in half for 2 pies; I made one large).  Fold into thirds, pinch ends, and form a ball.  (Repeat for other half if making two smaller pies.)  Replace in oiled bowl and let rise until doubled, 45-50 minutes.

Transfer dough to dry work surface and roll out to fit pan(s).  Sprinkle with mozzarella cheese.  Cover with tomato sauce.  Top with Parmesan.  Bake at 425, 20-30 minutes.  Let rest 10 minutes before slicing and serving.

Apple crisp

Grease a 10 x 6 x 2" baking dish. 

Slice 4 cups of apples into baking dish.  Sprinkle with 1 t cinnamon, 1 t salt and 1/4 c water.  Rub together 3/4 c flour, 1 c sugar and 1/3 c butter.  Drop mixture over apples.  Bake at 350 for 40 minutes.

RHUBARB

Ok, my two favorite rhubarb recipes that aren't pie:

Rhubarb loaf
www.noshingwiththenolands.com

1/2 c butter
1 c honey (sugar in the original recipe)
2 l eggs
2 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c sour cream
1/4 c milk
1t vanilla
1 1/2 c diced rhubarb (I doubled)
I also added 2 big handfuls of chopped walnuts

Preheat oven to 350; grease a loaf pan.

Whisk together flour, baking powder, baking soda and salt.  Mix milk and sour cream.

Cream butter and honey (or sugar) until fluffy.  Add eggs, one at a time, beating well after each.  Add vanilla and mix well.  Add dry ingredients alternately with liquid, starting and ending with dry.  Mix well.

Fold in rhubarb (and nuts).  

Pour into loaf pan, smooth top, and bake for 60-70 minutes, until a tester comes out clean.  Let cool 10 minutes then remove from pan and cool further on wire rack.





Cherry rhubarb cobbler
Source:   Syracuse Newspapers


Qty Measure Ingredient
------------------------------------------------------------
1 can cherry pie filling  
3 cups rhubarb  
1 cup sugar (I use honey)
4 T       butter  
1/2 c shortening  
1 c sugar (I use honey)
1 egg  
1 c flour  
1 t baking powder  
1/2 cup milk  


Instructions: Spread cherry pie filling and rhubarb in 9 x 13 baking pan.  Sprinkle with sugar and dot with butter.  Cream together shortening and sugar (honey) in a mixing bowl; add egg and beat well.  Combine flour and baking powder; add alternately with milk to creamed mixture, starting and ending with milk.  Spread over filling.  Bake at 350 for 50-60 minutes.

We gave this a 10 on a scale of 1-5!

Chicken with creamy garlic sauce

     from www.bakedatmidnite.com

2 boneless skinless chicken breasts pounded to 1/4"

1/2 c half and half

1 1/2 c Italian seasoned bread crumbs

2 T butter

2 T minced garlic

2 T flour

1/2 c chicken stock

1 c heavy cream

1/4 c Parmesan cheese

2 oz cream cheese, softened

1 t salt

1/8 t white pepper

Dip chicken pieces in half and half, let drip, then dredge in bread crumbs.  Cook in hot oil about 5 minutes per side, until juices run clear when cut.  Keep warm while making sauce.

Melt butter in same pan and add garlic.  Cook until aromatic, but not browned, about 3-5 minutes.  Add flour and blend well, stirring constantly to avoid lumps; cook about 1 minute.

Slowly blend in chicken broth, then cream, salt and pepper.  Cook about 5 minutes.

Add Parmesan cheese and cream cheese and stir until melted and creamy.  Pour over chicken and serve immediately.

Chickpea pasta salad with walnut dressing

Chickpea pasta salad with walnut dressing
From Forks over Knives

2 c Romaine lettuce, shredded
1 c penne, cooked
1 c chickpeas, cooked
1/3 c carrot, diced
1/3 c celery, diced
1/3 c red pepper, diced
2 T onion, minced
2 T walnuts
1 1/2 t fresh parsley, finely chopped
1 1/2 t cider vinegar
1/4 t garlic powder
salt and pepper to taste

Combine lettuce, penne, chickpeas, carrots, celery, red pepper and onion.  

Blend walnuts, parsley, vinegar, garlic powder and salt and pepper in a blender until smooth.  (I had to add more cider vinegar and some oil to get to a paste  consistency.  It "melts" a little when added to warm chickpea and penne mixture).

Toss salad with dressing.

Berries and cream soufflé

Berries and cream soufflé

Prepare Creme Anglaise

Heat 2-3 minutes until begins to steam:

1 c milk

1 c heavy cream

1/4 honey

1/2 vanilla bean, slit down the middle

Remove from heat.

Whisk together well:

4 egg yolks

1/4 c honey 

A pinch of salt

Ladle a scoop of milk mixture into egg yolk mixture while whisking.  When well-mixed, pour tempered mixture into remaining milk mixture while whisking.  Return to heat, whisking continuously to prevent cooking on the bottom, until mixture coats the back of a spoon.

Pour the mixture through a strainer into a bowl sitting in an ice bath.  Continue to whisk about 5 minutes, until cool.

Prepare berry puree

1 c strawberries (I used raspberries)

1/3 c honey

1 t lemon juice

Mix these ingredients in a small saucepan.  Heat for about 5 minutes, stirring occasionally.  Press through a sieve and discard the pulp.

Coat the bottoms and sides of 6 ramekins with butter then sugar.

Souffle

Whip to firm peaks:

4 egg whites

1/4 t cream of tartar

A pinch of salt

Add 1/3 c sugar gradually, while whipping.

Fold in berry puree.

Fill ramekins and level tops with a butter knife.  Run a clean thumb around the inside edge of each ramekin to allow the souffles to rise properly.  Bake at 400 10-12 minutes until tops are light brown.

Serve topped with Creme Anglaise.