Pho Vietnamese soup

Beef bones (find the least expensive, I used frozen short ribs traditionally,  knuckle bones are used)
Onion, thinly sliced
3 cloves garlic, diced
1/2 lb. Thinly sliced beef (sirloin)
2 cans Beef broth
4 cups water
1 cinnamon stick
1 finger Ginger, grated
2 dashes Star anise
Dash cayenne
Rice noodles

Side condiments
Mung beans sprouts
Sliced jalapeño
Cilantro
Thai basil
Sriracha sauce
Lime wedges

Boil bones with water, grated ginger, sliced onions, diced garlic for 1 hour. Remove the bones. Add star anise and cinnamon stick, rice noodles and thinly sliced meat. Add a few leaves of cilantro. Serve once the noodles are cooked (about 10 minutes). Add the condiments to your bowl.

If you use short ribs,  you can pull the meat off the bones and make the sauce to marinate the meat. In a small pot, mix 1 clove chopped garlic, 2 teaspoons vinegar (rice wine),  2 teaspoons brown sugar, 1/4 c. Soy sauce, 2 teaspoons water, 2-3 teaspoons cornstarch and a Dan of sesame oil. let the sauce thicken over medium low heat. Pour over the meat. Reheat and serve with rice.

Pan fried Brussel Sprouts with sliced garlic

After a trip to Whole Foods, we discovered how much we love Brussel sprouts. We started to make it on our own. They are very easy to make.

Wash the sprouts. Slice them into quarters and remove the stem.. Slice 3 garlic cloves in half. Pour about 1/4 cup olive oil into the pan. Cook over medium low heat, stirring to cook evenly, preventing the sprouts to burn too much. If the pan starts to get too dry, add more oil. Add salt and pepper to taste. If you want to make it extra special, cook bacon in the pan first. Remove and add oil and the rest of the ingredients.

Bill Yosses White House Spiced Honey Cake

3 cups flour, sifted
1/2 t. Salt
1 t. Cinnamon
1 t. Baking soda
2 cups honey
2 eggs
1 1/2 cup orange juice
1/2 cup raisins
(lemon or orange rind or a candied rind might make a nice addition)

Preheat oven to 325. Mix flour, salt, cinnamon and baking soda. Set aside.

In another bowl mix honey, eggs, and orange juice with a woodened spoon. Add wet ingredients to the dry ingredients. Mix in raisins as well.

Grease two 9x5 inch loaf pans and divide batter evenly between the two pans. Bake for 1 hour nd 15 minutes or until an inserted toothpick comes out clean.

Mu shu pork

Makes about 8 servings

3 Tablespoons soy sauce,  divided
2 Tablespoons sherry, divided
4 teaspoons cornstarch, divided
8 oz. lean pork cut into matchstick pieces
 3 Dried mushrooms
2 dried wood ears (type of mushroom)
Mushrooms can be found at your local Asian market
7 teaspoons veggie oil, divided
2 eggs, lightly beaten
1 Tablespoon water
1/2 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon grated ginger
1/2 cup bamboo shoots cut into matchstick pieces
1 small carrots, shredded
1/ can chicken broth
2 cups bean sprouts
1/2 cup hoisin sauce
16 mandarin pancakes
(you an use flour tortillas instead)

Marinade:
Combine 1 Tablespoon soy sauce and 1 Tablespoon sherry and 1 teaspoons cornstarch. Add pork and coat well. Let stand 30 minutes.

Mushrooms:
To reconstitute the mushrooms, place in a small bowl and cover with hot water. Let stand for 30 mi utes. Then drain and squeeze out extra water. Remove the stems. Cut the caps into thin slices. Cut wood ears into thin strips.

Omelet:
Heat 1/2 teaspoon vegetable oil over medium high heat. Add 1/2 of the egg mixture. Tilt to cover the bottom. Cook until egg is set. Loosen edges, turn omelet over and cook for another 5 seconds. Remove and repeat with oil and remaining egg mixture. When it is cool enough to touch, cut in half then into thin strips.

Sauce:
Combine 2 Tablespoons soy sauce, 1 Tablespoon sherry, 1 Tablespoon cornstarch. Add water, sugar, sesame oil. Mix well.

In a wok or large skillet over high heat, add ginger. Add pork and stir for 2 minutes. Add mushrooms, wood ears, bamboo shoots, carrot and chicken broth. Stir for 2 minutes. Add bean sprouts and onions and stir for 1 minute. Add the sauce and stir until it thickens. Stir in omelet strips.

To serve, spread about 2 teaspoon hoisin sauce on each pancake/tortilla. Spoon 3 Tablespoons pork mixtures pork mixture down the center and roll up.

If you are courageous enough to make you can make your own pancakes. Here is the recipe.

2 cups lour
3/4 cup boiling water
2 teaspoons sesame oil

Place flour in a bowl, making a well in the center. Pour the water in the well. Press ino a ball. Knead the dough for 5 minutes. Cover and rest 30 minutes. Roll the dough into a 10 inch long log. Cut into 10 equal pieces. Keep unused pieces covered (can use plastic wrap). Cut each piece in half, roll out into a ball. On a floured surface, roll out one of the balls into a 3 inch circle and brush the top with sesame oil. Roll out the other ball into a 3 inch circle. Stack the 2nd ball on top of the 1st and roll out
to a 6-7 inch circle. Repeat wih remaining dough, covering each pancake as you make it.

Cook pancakes 1 at a time over medium low heat turning every 30 seconds for about 2-3 minutes. Do not overcook. Serve after cooking.
L

Pistachio ice cream

Lots of work but well worth it.
4 c. Milk
1 c. Sugar
3 Tablespoons cornstarch
2 c. Ground pistachios

 Simmer 3 c. Milk over medium heat till warm with pistachios. Remove from heat add 1 c. milk, sugar, cornstarch. Return to heat until thickens about 8-10 minutes. Strain the liquid to another container. Cover and refrigerate. Place in an ice cream maker. Enjoy.

My rye bread

This recipe makes a nice round loaf.

1 package yeast
1/4 C. Warm water, 110-115 F
1/2 tsp. sugar
1 1/2 Tablespoons brown sugar
1/4 c. warm water, 110-115F
2 T. Butter, plus more for brushing
1 1/2 teaspoons salt
1 cup buttermilk
1/2 tsp. baking soda
1 1/2-2 cups rye flour
1/4 c. Wheat germ
1 1/2-2 c. White flour.

In a large container, mix yeast, water, sugar and let stand a few minutes. In a small container, mix warm water, brown sugar, butter until butter melts. Add to larger container. Add buttermilk, baking soda, salt. Stir in rye flour, wheat germ add white flour until the dough is no longer sticky. Knead dough on a floured surface for 5-10 minutes. Grease the top and bottom with melted butter. Cover with a damp cloth or plastic wrap. Let rise 2 hours. Punch down. Let rise 1 hour. Punch down and form a loaf. I make mine into a large round loaf. Let rise 1 hour.

Bake 375 for 45-50 minutes.

Peanut butter frosting, great for all cakes

I made a chocolate cake with part chocolate frosting and part peanut butter frosting. I topped it with peanut butter cups. It turned out really well. This would work well with the all American cake recipe.

1 cup Jif Peanut butter, creamy variety

1 cup softened butter

1/2 cup powdered sugar

Tasty Flat Bread

This bread is soft on the inside and has a crisper crust. Very good with butter. I make long slices. The kids love it.

1 yeast cake or 1 yeast envelope
1 1/2 cup hot water (110 F-115F)
1 teaspoon honey
4 Cups flour
2 teaspoons salt
wheat bran
baking soda

Dissolve yeast, honey in the hot water. Wait 5 minutes. Add the flour and salt. Knead the dough for about 10 minutes or until it forms a nice ball and is difficult to knead, adding flour as needed. Divide the dough into 2 balls. Cover with plastic wrap and let rise 1 hour.  Scatter some of the wheat bran over the top of a pan. Place the dough on your pan and shape into a rectangle. In a small pan, heat up a few Tablespoons water, 1 teaspoon baking soda and 1 teaspoon flour over medium heat for about 1 minute. Turn off the heat. Brush on the mixture over the top of the dough. Let the dough rise again for 20 minutes. Preheat oven to 350. Bake for about 25-27 minutes.

Lubia polo /tomato rice with lamb and green beans

You can also make this with ground beef or beef (stew).

1 onion, diced finely (optional)
1.5 lbs lamb, diced (Can use beef)
1 can tomato paste
1 small lemon, juiced
Garlic
Green beans, chopped to 1 inch pieces
dash cinnamon
Salt
Pepper
Saffron-small pinch
1/2-1 cup water
3 cups long grained rice, cooked

If you are using onions, cook with oil until translucent and starts to caramalize. Remove the onion and cook the lamb. Add the spices, garlic, tomato paste, water, some lemon. Add green beans. Cook for 30 minutes or until the meat is tnder. Slowly add in cooked rice. 

Lasagne Bolognese based on saveur recipe

This is the best lasagne I have ever had. The sauce took a long time but it was well worth it.

meat sauce:
1/4 cup olive oil
1 onion, minced
1 rib celery, minced
1/2 carrot peeled, finely diced
2-3  slices prosciutto, finely chopped or you can use bacon
1½ lbs. ground chuck
Salt and freshly ground black pepper
½ cup dry white wine
1 cup hot milk
1 cup beef, veal, or chicken broth
1 28-oz. can Italian plum tomato purée

1. Heat oil in a large heavy-bottomed pot over medium heat. Add onions and cook, stirring frequently with a wooden spoon, until soft and translucent but not browned, about 3 minutes. Add celery and carrots and cook, stirring frequently, for 3 minutes more. Add prosciutto and cook, stirring for about 1 minute. Add ground chuck, season to taste with salt and pepper, and cook, breaking up meat with the back of the spoon, until just cooked and still a little pink, about 5 minutes more. (To keep meat tender, do not fry or brown.)

2. Add wine to pot and cook, stirring, until it has evaporated, about 3 minutes. Reduce heat to medium-low, add hot milk, and cook, stirring occasionally, until milk has evaporated, about 10 minutes.

3. Meanwhile, heat broth and tomato purée together in a medium saucepan over medium-high heat until hot, then add to meat mixture in pot. Reduce heat to low and gently simmer, stirring occasionally, for 2½ hours. Season to taste with salt and pepper.

make a bechemel sauce.

Grease your baking pan and layer the lasagne with meat sauce topped with parmesan, pasta, bechemel topped with parmsean, pasta, meat sauce and parmesan.

Cover and bake 375 for 45-1hour.

Bechemel the Versatile

There are a lot of various recipes you can make with the basic Bechemel. The possibilities are endless.

4 Tablespoons butter
4 Tablespoons flour
2 cups milk or cream
Salt and pepper to taste

Over medium heat, melt the butter. Add flour and stir for 1-2 minutes. Turn the heat down to medium lo (about a  3 setting). Add milk. Add salt and pepper to taste. When the sauce thickens, turn off the heat.

1. Variation. Use 1 c. Chicken broth, 1 c. Milk. Add cooked diced chicken  and mixed frozen veggies (peas, carrots, corn).  Top with biscuits and bake for 12-15 minutes or make it into pot pie or serve with pasta.

2. Add Parmesan and add cook veggies and a splash of white wine to serve with linguini (pasta primavera).

3. Add cheddar cheese 1-2 cups for Mac you have a great Mac and cheese sauce or topping for cooked broccoli or cauliflower.

4. Add Parmesan and Mozzarella for a sauce that you can use when making lasagne. Just use in place of ricotta.  Recipe I'll be posted next.

5. Add cheddar cheese, chicken or veggie broth, some milk and broccoli puree with mace for a nice broccoli soup.

6. First cook your finely diced celery, carrots with oil. Remove and set side. Add Bechemel ingredient and then add Parmesan with 1 cup broth and 1-2 cups of milk or cream and mashed, cooked (4 large russet) potatoes and garlic for some creamy potato soup.

7. After frying pork chops or chicken. Add the butter and flour with a splash or red wine and milk or cream for a nice gravy.

Tomato sauce with tuna and ricotta

This sauce is very rich. Serve with your favorite pasta.

4 tomatoes or 1 can of diced
1/2 c. Butter
1 can tuna
1/2 cup ricotta cheese
1/4 c. Grated Parmesan
Salt and pepper to taste

If you are using fresh tomatoes, you should blanch them to remove the skin, then dice them. Over medium-low heat, melt the butter. Add the tomatoes and cook for 20 minutes. Add salt and pepper. Stir in tuna and ricotta. Pour over pasta. Add cheese on top of the pasta.

My soft choloate chip cookies

Really good as big cookies. I make mine with a medium size scoop (about 2 tsp.).  It took me a while to figure out how to make these cookies soft. They stay soft after baking for up to 3 days. Cookies haven't stayed around longer than that so I can't tell you if they will stay soft longer than 3 days.
Want it less soft? Use only 1 T. milk and 2 T. less flour. Enjoy.

2 1/2 c. Plus  1-2 T. Flour
1 t. Baking soda
1 1/4 t. Salt
2 sticks butter
1 1/2 c. Brown sugar
1-2 t. Vanilla
2 eggs
1/4 c. Milk
2 cups chocolate chips
1 cup nuts (optional)

Preheat oven to 350.

Cream butter and sugar. Add eggs, vanilla and splash of milk.  Add baking, soda, salt. Then add flour. Add the chocolate chips and nuts. Bake 9-12 minutes depending on the size.

Blueberry Muffins

I like using frozen blueberries because they hold their shape better. Please make sure the bag doesn't have ice in it.

lemon rind
1/2 cup sugar plus a little more for the topping
1 cup buttermilk
1/3 canola oil
1 egg
1-2 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries

Preheat the oven to 375. Zest the lemon. Add sugar, buttermilk, oil, egg and vanilla Add baking soda and baking powder. Then add the salt and flour. Fold in berries gently.  DO NOT OVER MIX. Grease muffin pan. Fill muffin pan 2/3 full, then top with the sugar (If you have the larger crystalized sugar, you can use it.).

Bake for 23 minutes.

Moms homemade pasta

The dough can be used to make ravioli as well. Makes 3/4 lb.

1 1/2 cup all purpose Flour
1 egg
1 egg white
1 T. Olive oil
1 t. Salt
 A few drops of water

Pour flour in a heap on a pantry board, make a well in the center of the flour. (for spinach pasta  see below**) Put the egg, egg white, oil and salt. Mix together with a fork or your fingers until dough an be gathered into a rough ball. Moisten my remaining dry bits of flour with a few drops of water and add to the ball.

Knead the dough on a floured board, working in a little extra flour if the dough seems too sticky. After 10 minutes of kneading, the dough should be smooth, shiny and elastic. Wrap it in wax paper and let the dough rest for at least 10 minutes before rolling it out.

Divide dough into 2 balls. Place 1 ball on a floured board and flatten it with your hand into an oblong shape about 1 in. thick. Lightly dust the top with flour.  Using a heavy rolling pin, start at one end and roll it out lengthwise, away fom yourself to within an inch or so of he far edge. Turn the dough crosswise and roll across its width.  Repeat, turning and rolling the dough, until it is paper thin. If the dough begins to stick, lift it carefully and sprinkle more flour under it.

To make tagliarini, fettucine, tagliatelle and lasagne, dust the rolled dough lightly with flour and let rest for about 10 minutes. Gently roll the dough into a jelly-roll shape. With a long sharp knife, slice the roll crosswise into even strips- 1/8 inch wide for tagliarini, 1/4 inch wide for fettucine or tagliatelle, and 1 1/2 to 2 inches for lasagne. 

To make ravioli, roll out the dough into a rectangular shape so that you can cut three 3 inch squares by eight 3 inch squares across (you will end up with twenty-four 3inch squares or 12 ravioli.)

**Note:  to make spinach pasta, take 1 bunch fresh spinach  and add to the boiling salted water. When he spinach goes limp, drain and take out as much excess water as possible. Cutt off the stems. Chop the leaves into small pieces. When you make the well, add spinach with the eggs, olive oil, salt.

Ghormeh sabsi- herbed lamb stew

This will make a lot. I usually freeze some for later. Specialty items may be found online or local specialty grocery stores.
 2 lbs. lamb or beef
1 teaspoon turmeric
Salt and pepper
Fresh leeks 3-4, the tips lengthwise and wash well to remove the dirt, chopped finely
1/2 a bunch of fresh parsley, chopped finely
1 bunch of fresh cilantro, chopped finely
 1 bag of fresh or frozen spinach, chopped
1- bunch of scallion greens, chopped (optional)
 2 dried Persian limes
1 can of kidney beans or black eyed peas drained
2-3 Tablespoons dried leeks
1 t. Fenugreek leaves (alholva)- do not use too much as it makes it too bitter
 1 package of dried dehydrated veggies for Ghormeh sabsi- I use the Aassan brand which is 2.5 oz. (contains mostly parsely, leek, fenugreek)
3 cloves garlic, chopped

 The dried veggies give it a nice flavor. In a food processor or by hand, finely chop leeks, parsley, cilantro, spinach (unless you are using frozen spinach). In a large stewpot, add some olive oil and brown the lamb or beef with turmeric and salt and pepper over medium heat. Remove the meat and set aside. Pan fry the fresh leeks, parsley, cilantro and spinach and scallions if you are using them. Mixture will turn darker. Add water (about 1-2 cups) and dry veggies.  Add the garlic.  Cook for a minutes then add the limes and return the meat back into the pot. Simmer on low for 2 to 3 hours until the meat is tender. Add the drained, canned beans. Cook for a few more minutes. Serve with basmati rice.

Mom's Wild Rice Soup

1 onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
8 oz. mushrooms, sliced
1 celery stalk, chopped
1 cup wild rice
1 vegetable stock
1 cup milk
1-2 T. Butter
Salt and pepper to taste
Dried or freh parsley
1 bay leaf

Sauté onion and garlic in butter until soft. Add carrot, celery and mushrooms to the pot. Add wild rice, parsley, bay, milk and stock. Add salt and pepper to taste. Cook until rice is done. Add water as needed.

Indonesian style curry

This dish tastes similar to green Thai curry. I like using shabu shabu because the flavor penetrates the meat and the dish cooks faster.

Powdered Cayenne to taste (for milder curry, use 1/4 t.)
3 cloves garlic
1 t. Ground Coriander
1 pod tamarind, peeled, seeds removed
5 Peanuts chopped
3 lemongrass-use the white part only, peel off a few layers, chop like a scallion, into small circles
Dash Nutmeg
1 t. Turmeric
1/2 Tablespoon Galangal small, grated (omit if you can not find), do not use too much!
Ginger finger, grated (about 2-3 t.)
Lime zest
Salt
1 can of Coconut milk
1 lb. Shabu shabu (thinly sliced ribeye)
Chopped macadamia (can substitute with peanuts)
Star anise, ground

Fry everything except meat, milk, garlic. Add garlic and meat. Then coconut milk. Serve with rice.

Buckingham Palace Scones

This is a dryer scone. Not as sweet.

3 1/2 c. Flour
3/4 c. Butter, softened, diced
1/2 c. Sugar
1/2 c. Milk
Pinch of salt
1 T. Baking powder
1 egg, beaten, for brushing the scone
1/2 c. Currants

Mix butter, flour, salt, baking powder. Add sugar and currants. Make a well and add egg and milk. If it is too dry, add more. Blend, roll out 1/2 in thick. Use a round cutter or inverted cup. Place on a lightly greased baking sheet. Brush with a beaten egg. (makes it shiny). Bake 350 for 10-15 minutes.

Easy French onion soup

2 Tablespoons butter
1 Tablespoon olive oil
2 vidalia onions, diced finely or you can use the food processor
2 cans beef broth (traditionally beef but can use chicken, veggie or mix)
3 garlic cloves
Splash of cognac
1 T. Flour
Salt
Pepper
Bay leaf
Toast
Cheese (parmasan and gruyere or Swiss, mozzarella is nice too)

In a large pot over medium heat, add onions, oil, butter. Stirring occasionally. Once onions start to brown, cook onions over medium low heat, stirring more often. Once the onions have caramalized, add flour and cook for a minute or so. Then add garlic, broth, cognac, salt and pepper. Simmer 10 minutes.You may use a hand blender if you want a smoother consistency.

Toast bread in the toaster. Fill your bowl 1/4 of the way. Add the toast and put cheese on top. Add more broth. The cheese will melt.

If you prefer, you may preheat oven to 275. In an oven proof casserole dish, add the soup, put toast and cheese. Bake 5 minutes or so.

Martha's cherry oat scones

My husband used to make these for me. They are moist.

1 1/4 c. Whole wheat flour
2 c. Flour
3/4 c. sugar
3/4 t. Salt
1 t. Baking soda
2 1/2 t. Baking powder
2 1/2 c. Oats
1 c. Died sour cherries, roughly chopped
10 oz. chilled, unsealed butter, cut into 1/2 in. pieces
2/3 c. Buttermilk
1 T. Heavy cream
1 T. Sugar for sanding

Line a 11x17 in baking pan with parchment. Combine dry ingredients except sanding sugar and cherries. Add butter to a coarse meal. Add buttermilk. Add cherries.

Turn onto a cleaned work surface. Pat into a 16 x 3 1/2 inch rectangle that is 1 1/2 in high. score rectangle into 10 triangles. Cover with plastic wrap. Freeze for 2 hours.

Heat oven to 350 degrees. Remove dough from the freezer. Cut into triangles with a sharp knife. Place scones two inches apart. Brush with heavy cream. Sprinkle with sugar.  Bake 30 minutes.

Pineapple Upside-down cake

This is easy to make, I used to make it when I was a teen.

For the bottom:
20 oz. can off pineapple rings
1/4 cup butter, melted
1/2 cup light brown sugar
1 jar maraschino cherries
Pecan halves

Mix the melted butter and brown sugar. Place on the bottom of a 13x9 in pan or 2- 8inch rounds. Arrange the pineapple on the bottom of the pan, you can cut some in half to fit along the edges of the pan. The cherries go in the middle of the pineapple and fit two half pecans between the pineapple rings.

For the cake:
1/3 c. Butter, softened
3/4 cup sugar
1 egg
1 t. Vanilla
1 1/3 c. Flour
2 t. Baking powder
1/2 t. Salt
2/3 c. Milk
1/2 Cup chopped pecans

Preheat oven to 350. Cream butter and sugar. Add egg, vanilla. Mix in baking powder, salt. Add flour, then milk. Add chopped pecans. Bake 45 minutes. Let cool 2-3 minutes. Hold plate over the top of the cake pan and invert. Serves 8.

Banana cream pie

6 medium bananas, yellow and firm
1 c. Orange juice
1 pie crust, cooked or gram cracker shell
2 c. Whipped cream

Pastry cream
1/4 c. Sugar
1 T. Flour
2 t. Cornstarch
1 egg
1 c. Milk, boiled
3 T. unsalted butter, softened
1/4 t. Vanilla extract

In a bowl, mix sugar, flour, cornstarch. Beat in egg. In a medium pot, boil milk. Add 1/2 of milk to the egg mixture. Pour the bowl contents into the saucepan. Cook and cover over high heat, stirring constantly with a wire whisk until the center bubbles and the mixture is thick. Stir vigorously to keep the egg fom scrambling and the mixture fom sticking to the bottom and burning. Whisk back and forth, scraping the bottom of the pan, circle the edge, repeat.

Remove from heat, stir in butter and vanilla. Pour into a bowl, cover and chill.

Filling
Peel the bananas and cut into 1/2 in slices. Toss in a bowl with orange juice. (prevents them from turning brown) drain and pat with paper towel. Fold the bananas into the pastry cream. Pour into a cooled pie shell.

Whipped cream topping
Whip the cream to soft peaks. Cover the top of the pie with 1/2 in cream. You can put the rest into a pastry bag to decorate the top.

Easy spaghetti and meatballs

 The meat made this dish very flavorful but some varieties may have more salt than others. Use salt sparingly. If you have leftover meatballs and sauce, you can make a meatball sandwich with mozarella or parm. Left over sauce, you can use it on tortillas or naan. Spread with olive oil, them sauce, I use sliced mozzarella (for sandwiches) and put your favorite toppings.

For the meatballs
1 lb. mild or hot Italian sausage, casing removed
1 Tablespoons flour
1/4 c. Panko or bread crumbs
1 egg
1/4 c. Cheese like parmesan or Romano or asiago
Dash of pepper

For the sauce
1 lb. Roma tomatoes, blanched, peeled then diced  or 1 can diced tomatoes and 1 can tomato sauce
2 t. Oregano
2 t. Parsley
2 t. Basil
1/4 c. Red wine
Grated onion
1/4 teaspoon Anise seeds
3 cloves Garlic
Dash of sugar (about 1/2 t.)
pepper
If you like it spicy add pepper flakes.

• Roll into 1 inch balls. Add 2-3 T. Oil. Heat meatballs over medium heat for about 5 minutes per side. Should be nicely browned but not cooked all the way through. Add the ingredients for the sauce. Simmer the sauce and meatballs for about 1 hour. Add to your favorite pasta. 

Banana muffins

I have tried different recipes. I like this one. Butter is better than oil. Too much sugar tends to make the outside too chewy. This recipe is moist enough, it does not need eggs. Bananas are acidic so I am using baking soda.

3-4 bananas
1/2 c. Melted butter
1 t. Vanilla
1 t. Salt
1 t. Baking soda
2 c. Flour
1/2 c. Nuts, chopped

Pre-heat oven to 375.

In a bowl, mash the bananas. Add melted butter, sugar, vanilla. Mix in salt, baking powder. Add flour and nuts slowly.  Do not overmix. Place in a greased muffin pan.

Bake 15-17 minutes. Tops will turn golden and look less wet. Makes 12-16 muffins.

Mae Dawsons's Hoosier or sugar cream pie

I made this for my friend. It's easy and delicious. I made mine into mini pies using a round cookie cutter and cupcake baking dish.

Ingredients

2 tablespoon butter cut into small pieces
3/4 cup milk
1/2 pint (1-cup) whipping cream
1/2 cup all-purpose flour, unsifted
1 1/3 cup sugar
pinch nutmeg

For the 9 inch pie shell

1/3 cup plus 1 T. Butter, softened, diced

1 c. Flour

1/4 t. Salt

4 T. Cold water

In a bowl, mash butter with salt into flour. Once well incorporated, slowly add water. If you add too much water, add extra flour when you are rolling out on a floured surface. 

Preheat oven to 450 degrees F

Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.

Cook’s Note: If using a glass baking dish, lower oven temperature by 25 degrees F. 

Oatmeal cookies

Moist inside yet still crispy crust. Tasty but doesn't alway hold it's round shape.

2 sticks butter, softened (1 cup)

1 1/2 c. Brown sugar

1 t. Vanilla

2 eggs

2/3 cup buttermilk

2 cups flour

1/2 t. Salt

1/2 t. Baking soda

2 t. Baking powder

1 t. Cinnamon

1/2 t. Cloves

1 1/2 c. Oats

1 c. Chopped nuts

1 c. Raisins or chopped dates or butterscotch chips (optional)

Cream butter, sugar. Add eggs, vanilla. Add salt, baking soda, baking powder, cinnamon, cloves. Alteratively add buttermilk and flour. Refrigerate for 30 minutes. Drop onto greased baking sheet. Bake 350 for 10-12 minutes.

Country Style Ribs

Boil ribs with salt, cayenne powder, whole garlic or garlic cut in half for 45 minutes to an hour (until tender). Save a little water for the pan about 1/4-1/2 cup.  In a shallow pan, bake ribs with some of the boiled liquid for 25-30 minutes at 325. Baste with your favorite sauce. Ribs will be moister, helps to reduce some fat, not the flavor.

Whole food croissants and pain au chocolat

Sounds too hard? Try slicing open a store bought croissant add some chocolate bars or if you like it sweet, add chocolate chips and place in a toaster oven.

Makes 10 plain and 10 chocolate croissants

For the dough
1 lb 1 5/8 oz. high gluten flour
3 1/2 oz. milk (just over 1/4 cup)
7 1/8 oz. water (less than 1cup)
3/8 oz. salt
1 5/8 oz. sugar
1 oz. yeast
9 1/2 oz. butter

Chocolat
10 chocolate batons

Recipe
In a mixing bowl, pour the yeast, sugar, salt, slowly adding water and milk. Mix for 1 minute. Cover bowl with plastic wrap and let rise for 1 hour.

Place dough onto a floured surface. Roll into a rectangle. Cover 1/3 of the dough with softened butter (in the center portion)  then fold the rectangle in thirds starting with the sides not covered with butter (towards the center) Roll the dough and fold in thirds. Repeat two more times. Place dough in the refrigerator. Fold dough one more time.

Shaping the dough for plain croissants
Roll out half the dough, very thin
Form a rectangle, cut it in 2 lengthwise
Cut each band of dough into triangles, start at the base of the dough and roll toward the triangle tip.   Bend the side edges inward to make it crescent shaped. 

Shaping for chocolat
Take the other half of a dough. Shape dough into a large rectangle. Cut it into smaller rectangles. Place a chocolate baton across each rectangle and roll the dough around the chocolate baton. 

Baking
Preheat oven to 400 f or 200 c
Brush the tops of the croissants with beaten eggs. Bake 15 minutes until golden brown.

Butternut squash with apples

Cut squash in half. Remove seeds and fibers with a spoon. In a large rectangular baking dish. Place skin side down. Meanwhile peel and dice apple. Mix brown sugar, flour, salt, diced butter. Sprinkle some of the sugar mixture over the the flat part (neck) of the squash. Mix the rest of the sugar mixture with the apple and put in the hole (where te seeds used to be). Preheat oven to 400. Fill pan with some water, 1/4 inch deep. Cover with foil. Bake 30-40 minutes until tender.

All American Red, white, blue chocolate cake

1 cup cocoa
2 c. Boiling water 
1 c. Melted butter (2 sticks, Unsalted) 
2 1/2 cups sugar 
4 eggs 
2 tsp. vanilla 
2 1/3 c. Flour 
2 tsp. baking soda 
1/2 tsp. baking powder 
1/2 tsp. salt 

 Topping-whipped cream, Strawberries, sliced, blueberries. In a small container, mix boiling water and cocoa and set aside to cool. Cream butter and eggs with vanilla. Add baking soda, baking powder, salt. Alternate adding flour and cocoa mixture. Do not over mix. Preheat oven to 350. Butter a 9x12 pan lined with parchment. Pour into the pan. Bake 30-35 minutes. Let cool. To make a flag, Top with whipped cream. Stars corner are made from blueberries. Stripes are whipped cream and strawberries.

Lemon ice

Pucker up. It's refreshing. I have tried this with lemon zest. I prefer it without, my husband likes it with. If you like it less sweet, use 1 cup sugar. Makes about 5-6 cups. 2 1/2 c. Water, divided 1 1/4 c. Sugar 1 c. Lemon juice or juice of 3 large lemons (ok if it's over a little) Boil 1 cup of water using a teapot or microwave. In a large bowl, add sugar and hot water. Once sugar is dissolved, add 1 1/2 c. Cool water, lemon juice. Let cool in the refrigerator 30 minutes to 1 hour. Place in an ice cream maker or in a freezer safe container or large baggie. For those who are using a container, freeze overnight. Break up larger chunks. You can eat it as is or puree in a blender in small batches to get a smoother constancy. Refreeze. If hardens too much break it up with a fork.

Paprika chicken

1/4 c. Canola or olive oil
 3 cloves garlic
3 1/2 lbs. chicken breasts, cut
4 teaspoons sweet paprika
 1 teaspoon hot paprika
3 fresh tomatoes or a can 28 oz. Crushed tomatoes
2 green peppers, diced
2 teaspoons salt
1/2 c. Sour cream

 Heat oil and chicken 10 minutes until cooked on medium heat. Reduce heat to medium low. Add garlic, paprikas, tomatoes, peppers, salt, 1 cup water. Stir. Cover and simmer. Stir occasionally. Cook 45 minutes. Serve with spaetzle and sour cream.

Hummus

1 can garbanzo beans, drained (I use Bush's brand other brands vary in water content,flavor and salt content) 1/2 lemon, juiced 1-2 cloves garlic, roughly chopped 2 T. Or more Olive oil (depending on the type of beans you use) Salt and pepper In a blender, pulse purée the above ingredients. If it is too thick add a little more olive oil. Add salt and pepper. Scrape the sides and stir. Should be a smooth consistency. I prefer this version. Traditionally you would add 1-2 T. Tahini. Serve with pita or pita chips. Some people like it with veggies. You can easily double this recipe

Pocket Pita bread

I got this recipe from http://www.thefreshloaf.com/recipes/pitabread It is delicious.
In our house it is gone in a flash. Eat it with hummus, butter or  butter and honey or use to make a falafel sandwich.

3 cups flour
1 1/2 teaspoon salt
1 Tablespoon Sugar or honey (tried it both ways-they are both good)
1 package active rise yeast or two teaspoons
1 1/4 to 1 1/2 cup water
2 Tablespoons butter

 This recipe is makes 7-8 pitas Mix together yeast, water, honey in large mixing bowl. Cover and let sit for 10 minutes. Add 3 cups flour and salt, butter and yogurt. Knead on a floured suface. Shape into a round baseball sized mass. Place the dough in a large large greased glass bowl. Cover the bowl with a damp towel or plastic wrap and let mixture rest for about 90 minutes. Preheat oven to 400F. Punch down and knead 10 minutes. Break into pieces. On a floured surace, Roll into round or oval shapes with a rolling pin. Thinner dough will make be better. Bake on a pizza stone or baking sheet for about 3 minutes per side or til it gets puffy. Baking sheet may make it crispier.

Naan

This recipe is similar to the pita recipe with a few variations. Well worth the effort. You can double the recipe. 
1 package active rise yeast or 2 teaspoons 
1 T. Honey (here honey is the way to go)
 1 cup water at 110 degrees F. 
3 cups flour 
1 1/2 teaspoons salt 
2. Tablespoon butter 
2-3 T. Plain Yogurt 

 Mix together yeast, water, honey in large mixing bowl. Cover and let sit for 10 minutes. Add 3 cups flour and salt, butter and yogurt. Knead a floured surface. Shape into a round softball sized mass. Place dough in a large greased glass bowl. Cover with a wet cloth or plastic wrap. Let mixture rest/rise for about 90 minutes. Preheat oven to 400 degrees. Punch down and knead 10 minutes . Break into pieces 7-8. On a floured surface, roll into round or oval shapes with a rolling pin. Bake for 3 minutes per side on a pizza stone or baking sheet.

Easy BBQ pulled pork for the crock pot

Be sure to have enough water or it may burn. I should mention this freezes well. You should defrost in the microwave or by setting in the fridge 1-2 days beforehand.

 1 small pork sirloin tip roast  1/2-3/4 cup water, 1/2 bottle of BBQ sauce for in the slow cooker plus some for the sandwhich.

Dry rub: 1-2 t. Cumin 1/2 t. Paprika sweet or smoky Dash garlic, pepper, cayenne, mustard, cloves, cinnamon, salt 1-2 teaspoons of brown sugar Rub on tip roast. Wet portion A teaspoon balsamic vinegar, ketchup About 1/2-3/4 of a small container of BBQ sauce Add some water and your favorite sauce. Enough to cover most of the meat. Cook on low. Some of the liquid will evaporate. Turn over part way. Towards the end you can shred and add more liquid as needed so you do not burn your sauce or meat. I like mine on a hamburger bun with mayo and lime juice.

Toum- Lebanese garlic dip- I'm so addicted

5-6 cloves of garlic Juice of half a lemon About (start with slightly less) 1/4 cup of canola or vegetable oil - do not substite olive oil as it is too strong and can be bitter Pinch of salt and pepper to taste 2 tablespoons mayonnaise- cut calories by using light mayo (mayo is not traditional but tames the strong garlic flavor and helps maintain the desired thickness) In a food processor, finely grind garlic, add lemon juice, veggie oil. Mixture will turn white and smooth. Put it in a container and add mayo. Refrigerate. If garlic is still too strong, add a little more mayo. Add salt and pepper. I use this dip for chicken or dipping cold veggies like carrots or broccoli. My daughter loves to eat this with bread and french fries. You can make a double batch with 1 about 1 head (add garlic slowly to taste), 1/2 cup oil and juice of 1 lemon. You may want to start out with a little less oil at first. Elephant garlic is milder in flavor.

If you make it with olive oil by mistake, you can add mayo and white wine vinegar to make a dressing or add to yogurt to marinate chicken or beef. Olive oil can be bitter and salty.

My daughter also likes to put it in a sandwich with bread with mozarella, pepperoni.

Ginger cakes

I got this recipe from La Brea Bakery. Uses 10 2in tall 3 inch diameter cake rings. Lightly coated with butter and chilled. Bread crumb coating: 1/2 small loaf sourdough bread or 1 1/2 c, bread crumbs 1 1/2 t. Ground ginger 2 T. Plus 1 t. Granulated sugar Batter: 2 sticks plus 2 T. Unsalted butter 1 c. Whole milk 3 1/4 c. Pastry or all purpose flour, unbleached 1 T. Plus 2 t. Baking powder 1 T. Ground ginger 3/4 teaspoon ground white pepper 4 eggs 2 1/4 cups plus 1 T. Dark brown sugar, lightly packed 2 T. Molasses 2 T. Fehily ground ginger, about 3 inch piece of ginger Crumb topping: Preheat oven to 325 Use bread crumbs or Cut or tear bread and bake until firm but not colored. Allow to cool. Combine bread crumbs, ground ginger, sugar. Set aside. Batter: Melt the butter, heat the milk over medium heat or in the microwave, set aside to cool. Beat with a mixer the eggs and brown sugar 3-5 minutes until thickened. On low speed, add molasses, fresh ginger until combined. Add the baking, powder, ground ginger, white pepper, flour. Batter will be fairly thin. Pour the batter into cake rings 2/3 filled. Sprinkle 2 Tablespoons of topping over each and bake for 25-30 minutes. Makes 10 small cakes.

Chocolate marshallow cookies

These cookies remind me of a hostess ho-ho.

 Cookies:
1 3/4 cup cake flour (regular flour works too)
1/2 t. Salt
1/2 t. Baking soda
1/2 c. Cocoa
1/2 c. Butter
1 c. Sugar
1 egg
1 t. Vanilla
1/4 c. Milk
18 large marshmallows, halved or stacker marshmallows (flattened)
1/2 c. Pecans (for decoration topping)

Preheat oven to 350. Cream butter, sugar. Add egg, vanilla, milk. Beat well. Add flour, salt, soda cocoa. Drop by the teaspoon. Bake 8 min. Add marshmallow. Bake for 2 minutes. 

Frosting:
 2 c. Confectioners sugar
 5 T. Cocoa
1/8 t. Salt
3 T. Butter
4-5 T. Cream or milk
Mix together. Put on the top of the cookies. Add the pecan to the top of the frosting.

Gingerbread cookies

I know mustard powder and pepper sounds weird but it tastes so good. You will be amazed. Cookie will rise a little after baking.

3/4 cup molasses
3/4 cup butter
3 2/3 cup flour
3/4 cup brown sugar
1 egg
1 t. Vanilla
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoon ground cinnamon
1 teaspoon ground  cloves
1 teaspoon cardamom, ground
Dash mace
Dash mustard powder
Dash pepper
Fresh ginger, grated about 2-3 teaspoons

Cream butter and sugar. Add vanilla and egg. Add spices, soda, powder, salt and ginger. Add molasses. Slowly add flour. Refrigerate 1 hour. Refrigerate between rolling out.

Preheat oven to 350 bake for 8 minutes.

German style goulash

2 lbs beef stew meat cubed
2 Tablespoons flour
1/4 cup butter
2 T. Olive oil
3 strips of bacon
1 can tomato sauce
1 can beef broth
 Celery
Red or green pepper, diced 
1 teaspoon marjoram
Splash of red wine
Salt and pepper
3 teaspoons of sweet paprika
1 teaspoon of sharp paprika (spicy)
3 clves garlic
Optional veggies-onions, potato(add in the last 30 minutes) mushrooms, carrots, parsnip

 Cook bacon and remove. Add butter. Cook beef with the flour until browned. Add tomato sauce, spices, beef broth, celery, garlic. Cook for 1 hour, add diced pepper. Cook for 30 minutes-1 hour until meat is tender. Add water if too thick. Serve with rice or spaetzle and sour cream.