Fresh Tomato Basil Pizza

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 (12 inch) very thin uncooked pizza dough
• 1/2 teaspoon garlic salt
• 1 1/2 tablespoons butter, melted
• 1 cup shredded mozzarella cheese
• 2 tablespoons coarsely chopped fresh basil
• 3 tomatoes, chopped
• 1 teaspoon olive oil
• 2 tablespoons grated parmesan cheese

Recipe

• 1 preheat oven to 475º.
• 2 place dough on an ungreased pizza pan or cookie sheet.
• 3 mix the garlic salt with the butter.
• 4 use a pastry brush to coat the entire crust with garlic butter.
• 5 sprinkle mozzarella cheese over the crust.
• 6 toss basil and tomato with olive oil and sprinkle over the cheese.
• 7 bake for 8 to 10 minutes or until the cheese melts and tomatoes are slightly soft.
• 8 remove the pizza from the oven and sprinkle fresh parmesan over it.
• 9 slice into 8 pieces and serve warm.

Salmon En Croute

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

Ingredients

• Servings: 2
• 1/2 package puff pastry, defrosted
• 1 (5 ounce) package baby spinach
• 2 skinless salmon fillet
• 1/2 lb sauted mushroom, sliced
• 1 cup bearnaise sauce (bearnaise sauce)
• 1 beaten egg
• salt and pepper

Recipe

• 1 pre-heat oven to 375 degrees.
• 2 line baking sheet with parchment paper.
• 3 roll pastry on floured surface to 1/8 inch.
• 4 place 1/2 the spinach on pastry lenght wise and top with salmon, mushrooms and 1/4 cup bernaise sauce then top with remaining baby spinach.
• 5 roll up like a cinnamon roll, folding in the sides to seal completely.
• 6 brush with egg.
• 7 bake 25 minutes.
• 8 serve with warm bernaise sauce.

Leftover Turkey And Leek Pot Pie With Instant Gravy

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 50 g smoked lardons or 50 g chopped ham
• 1 tablespoon fresh thyme, leaves only
• olive oil
• 25 g butter
• 900 g leeks, washed, trimmed, end chopped into chunks, green end finely sliced
• sea salt & freshly ground black pepper
• 420 g cooked turkey, torn into big chunks
• 1 tablespoon plain flour, plus extra for dusting
• 600 ml turkey or 600 ml vegetable stock
• 2 tablespoons creme fraiche or 2 tablespoons double cream
• 225 g flaky puff pastry
• cooked prepared stuffing, leftovers (optional)
• 6 cooked chestnuts (optional)
• fresh sage leaf (optional)
• 1 egg, beaten
• sea salt & freshly ground black pepper, to taste

Recipe

• 1 preheat your oven to 190°c/375°f/gas 5. you will need a deep baking dish roughly 26cm x 20cm, i use an enamelled dish as jamie does, it conducts the heat perfectly.
• 2 put your lardons or ham in a large sauce pan (that has a lid) over a medium heat and add your thyme leaves. add a glug of olive oil and the butter and let it all fry off a few minutes. add all of your prepared leeks and fry them off for about 3 minutes so they are well-coated in the butter. add a pinch of sea salt and freshly ground black pepper then pop the lid on, turn the heat down to low to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch.
• 3 when your leeks are ready, add the turkey meat and stir. add your stuffing mix now if you have any, then add the flour, mix it in well and then pour in your stock and stir again. add the crème fraîche then turn the heat up and bring everything back up to the boil. have a taste and add a bit more sea salt and freshly ground black pepper if it needs it, then turn the heat off.
• 4 pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
• 5 dust a clean surface and a rolling pin with a bit of flour and roll your pastry to the size of your dish.
• 6 (optional chestnut and sage version. roll the pastry out so it’s about double the size of your dish, then crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. don’t worry if a few bits stick out here and there.).
• 7 spoon that thick leek and turkey mixture from your sieve into the pie dish and spread it out evenly. lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown.
• 8 when the pie is ready, re-heat the lovely gravy and serve with your pie, along with mashed potatoes and seasonal greens.

Linzertorte

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

Ingredients

• Servings: 12
• 150 g butter or 150 g margarine
• 150 g sugar
• 1 pinch salt
• 1 egg
• 1 pinch nutmeg
• 1/4 teaspoon cinnamon
• 150 g ground almonds (replace with hazlenuts for raspberry filling)
• 150 g flour
• 1 egg yolk
• 75 g butter or 75 g margarine
• 75 g sugar
• 1 lemon, juice and zest of
• 150 g ground almonds
• 1 egg
• 200 g raspberry jam

Recipe

• 1 preheat oven to 200 degrees celcius.
• 2 cream butter and sugar, add salt and egg and beat until light.
• 3 add spices, almonds and flour and mix into a light pastry.
• 4 cover and refrigerate for at least 1/2 hour.
• 5 roll out 1/3 of the mix to cover a 22cm (9 inch) springform pan.
• 6 roll out another 1/3 of the mix to 2cm wide strips and use to create 'walls' of the torte, forming well with the base.
• 7 roll out the remainder of the dough thin and put in the fridge until it is quite hard.
• 8 almond filling: cream butter and sugar, then add remaining ingredients and mix well.
• 9 fill the empty cake shell with filling (almond or raspberry).
• 10 cut the remaining chilled dough into 1cm strips, and use to create a diamond lattice pattern on top of the cake.
• 11 paint the dough with egg yolk.
• 12 bake for 40 minutes on the bottom shelf.

Macaroni And Cheese Pie

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

Ingredients

• 1 pie shell
• 1/2 cup extra-sharp cheddar cheese, half for pie shell and half for the topping
• 2 cups extra-sharp cheddar cheese, for sauce (additional)
• 1/2 cup parmesan cheese
• 1 1/2 cups uncooked elbow macaroni
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 6 ounces cream cheese
• wax paper

Recipe

• 1 preheat oven to 425°f.
• 2 mix 1/4 cup of cheddar into pastry and shape pastry into a ball and roll out between 2 pieces of wax paper.
• 3 place this into a 9-inch pie plate, prick bottom with fork.
• 4 bake 15 minutes, remove from oven and let stand until you are finished the sauce mixture.
• 5 reduce oven to 350°f.
• 6 cook elbow macaroni.
• 7 prepare cheese sauce by combining butter, flour, milk, salt, pepper, parmesan, cream cheese and 2 cups of cheddar cheese. cook in sauce pan over medium heat until all ingredients are combined.
• 8 add cooked noodles to cheese sauce mixture and pour into pie shell.
• 9 sprinkle remaining 1/4 cup of cheddar onto top of pie.
• 10 bake 20 minutes at 350°f 10-15 minutes.

Parmesan Black Pepper Biscotti

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

Ingredients

• 2 cups all purpose flour
• 1 cup parmesan cheese, finely grated
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons cracked black pepper
• 1/4 teaspoon salt
• 1 pinch cayenne pepper
• 1/2 cup cold salted butter, cut into small cubes
• 2 eggs
• 1/2 cup 10% cream or 1/2 cup milk

Recipe

• 1 in bowl, whisk together flour, all but 1 tbsp of the cheese, baking powder, black pepper, salt, and cayenne.
• 2 using pastry blender or 2 knives, cut in butter until mixture resembles course meal.
• 3 in separate bowl, whisk eggs with all but 2 tsp of the cream; stir into flour mixture to form smooth dough.
• 4 divide dough in half. on lightly floured surface, roll each half into 10 inch log.
• 5 place logs, 2 inches apart, on parchment lined baking sheet; press to flatten slightly.
• 6 brush with remaining cream; sprinkle with remaining cheese.
• 7 bake in 350f oven until ligh golden and just firm to the touch, about 30 minutes. let cool on pans on racks for 10 minutes.
• 8 transfer logs to cutting board. using chef's knife, cut into 1/2 inch thick slices. stand slices up, 1/2 inch apart, on baking sheets.
• 9 bake in 350f oven until almost dry, about 35 minutes. transfer to racks. let cool.

Provolone, Sun-dried Tomato And Pancetta Galettes

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

Ingredients

• Servings: 4
• 1 sheet puff pastry, cut into 2 equal rounds
• 3/4 cup diced sun-dried tomato packed in oil
• 2 tablespoons torn fresh basil leaves
• 6 pieces sliced mild provolone cheese
• 3 slices pancetta (about 21/2 ounces) or 3 slices bacon, roughly chopped (about 21/2 ounces)

Recipe

• 1 preheat oven to 450°f
• 2 place puff pastry rounds on a parchment- lined cookie sheet and cover with plastic wrap. set aside.
• 3 in a small bowl, combine sun-dried tomatoes and basil.
• 4 uncover the puff pastry rounds and place 3 slices of provolone cheese in the center of each, overlapping if necessary.
• 5 place the tomato mixture on top of the cheese.
• 6 sprinkle pancetta over the tomatoes.
• 7 gather the puff pastry around the filling, making sure not to cover more than a quarter of the filling with the dough.
• 8 bake for 20-25 minutes, or until pastry is lightly browned and the filling is bubbling.
• 9 place on a serving dish, cut into wedges and serve immediately.

Strawberry & Chocolate Pie

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 6 ounces semisweet chocolate pieces (1 cup)
• 8 ounces cream cheese, softened
• 3 tablespoons honey
• 1 (9 inch) baked pastry shells
• 4 cups fresh strawberries (stems and caps removed)
• melted semisweet chocolate (optional)

Recipe

• 1 in a small saucepan melt the 6 ounces chocolate; cool.
• 2 in a bowl beat cream cheese until light and fluffy.
• 3 gradually beat in melted chocolate and honey.
• 4 spread mixture in pastry shell.
• 5 cover; chill pie 1 to 2 hours.
• 6 place berries atop pie.
• 7 drizzle with melted chocolate, if desired.
• 8 serve immediately.
• 9 nutrition facts per serving: 386 cal., 24 g total fat (8 g sat. fat), 31 mg chol., 168 mg sodium, 41 g carbo., 2 g fiber, 5 g pro.

Scottish Border Tart

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

Ingredients

• 225 g shortcrust pastry
• 140 g mixed dried fruit
• 50 g butter
• 50 g dark brown sugar
• 25 g walnuts, chopped
• 25 g glace cherries, chopped
• 1 egg, beaten
• 110 g icing sugar
• 1 tablespoon lemon juice

Recipe

• 1 pre-heat oven to 190°c, 375°f.
• 2 lightly grease a 7 inch baking tin.
• 3 roll out the pastry and line the baking tin.
• 4 gently melt the butter and sugar together in a pan.
• 5 leave to cool and then add the dried fruit, walnuts and cherries.
• 6 stir in the beaten egg.
• 7 place the mixture in the pastry-lined baking tin.
• 8 cook in oven for 25 to 30 minutes or until pastry is lightly browned.
• 9 allow to cool.
• 10 mix together the icing sugar and lemon juice and spread over the tart.
• 11 allow to set before serving.

Scotch Eggs

Total Time: 32 mins Preparation Time: 15 mins Cook Time: 17 mins

Ingredients

• Servings: 6
• 2 cups sifted all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/3 cups all- vegetable shortening
• 3/4 cup milk
• 1 lb lamb sausage
• 1/4 cup butter flavor shortening
• 6 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 hardboiled egg, peeled and diced

Recipe

• 1 for biscuits, heat oven to 425 degrees. combine flour, baking powder, and salt in medium bowl. cut in 1/3 cup shortening using pastry blender (or 2 knives) until coarse crumbs form. add milk. stir with fork until blended.
• 2 transfer dough to lightly floured surface. knead gently 8 to 10 times. roll dough 1/2-inch thick. cut with floured 2-inch round cutter. place on ungreased baking sheet.
• 3 bake at 425 degrees for 12 to 15 minutes or until browned. do not overbake.
• 4 for topping, heat skillet on medium-high heat. add sausage, breaking it up into small pieces with fork. cook until browned. drain.
• 5 melt 1/4 cup shortening in 2 quart saucepan on low heat. stir in flour. cook and stir on low heat 2 minutes. add milk slowly, whisking constantly. increase heat to medium. bring to a boil, stirring constantly. stir in cheese, salt, and pepper. add eggs and sausage. serve immediately over halfed biscuits.

Country Whole Wheat Cornbread

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

Ingredients

• Servings: 10
• 3 1/2 cups fine-grind yellow cornmeal, preferably stone-ground
• 2 cups whole wheat pastry flour
• 1/2 cup packed light brown sugar or 1/2 cup granulated maple sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 large eggs
• 3 cups buttermilk
• 3/4 cup unsalted butter, melted

Recipe

• 1 preheat oven to 325°; grease a 12-inch springform or deep cake pan.
• 2 in a bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
• 3 in another bowl, whisk together the eggs and buttermilk; add to the dry ingredients and pour the melted butter over the top.
• 4 stir just until all the ingredients are moistened yet thoroughly blended; don’t overmix.
• 5 pour the batter into prepared pan; bake in the center of the oven for 45-50 minutes, until the cornbread is golden around the edges and a pick comes out clean.
• 6 let stand for 15 minutes before cutting it into thick wedges.

Fried Pies

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 1/4 cup butter
• 1 cup flour
• 3 tablespoons hot milk
• 1 egg yolk
• oil (for deep frying)
• powdered sugar (for coating after fried)

Recipe

• 1 cut butter into flour with pastry blender.
• 2 combine milk and egg yolk. pour over flour mixture, stirring to mix well.
• 3 roll out small portions on floured surface.
• 4 place pie filling in center.
• 5 fold over and seal edges.
• 6 fry in deep fat until golden.
• 7 put sugars or coating in brown paper bag and shake (after frying) to coat.
• 8 enjoy.

Paris Brest

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cut into pieces
• 1 1/2 teaspoons grated orange zest (orange part of rind only)
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 2 cups heavy cream
• 1/2 cup confectioners' icing sugar
• 2 tablespoons orange-flavored liqueur
• 1 cup granulated sugar
• 1/3 cup water
• 2 tablespoons orange juice

Recipe

• 1 preheat the oven to hot (400 f.) prepare cream puff dough: grease and flour 2 baking sheet.
• 2 using an 8-inch round cake pan as a guide, mark an 8-inch circle in the center of 1 of the prepared baking sheets.
• 3 combine the water, butter, orange zest and salt in a medium-size saucepan.
• 4 bring the mixture to boiling.
• 5 remove the saucepan from the heat.
• 6 immediately beat in the flour with a wooden spoon.
• 7 return the saucepan to low heat, and continue beating with the wooden spoon until the mixture forms a ball and leaves the side of the saucepan.
• 8 remove the saucepan from the heat.
• 9 add the eggs, one at a time, beating well after each addition.
• 10 continue to beat the dough until it is shiny.
• 11 scrape the dough into a large pastry bag fitted with a 3/4 inch plain tip.
• 12 holding the bag at a 45 degree angle, pipe a dough ring on top of the circle outline on the baking sheet.
• 13 pipe another dough ring inside and right next to the first ring.
• 14 pipe a third ring on top of the first two dough rings to cover the seam where they touch.
• 15 with the remaining dough, pipe small puffs on the second baking sheet.
• 16 bake the pastry ring and puffs in the preheated hot oven 400 f.
• 17 for 40 minutes, or until the tops of the ring and puffs are browned and crisp.
• 18 cut a small slit in each puff, and several slits in the ring to release the steam.
• 19 remove the ring and puffs to wire racks to cool.
• 20 cut the ring and puffs in half horizontally, and set them aside.
• 21 prepare the orange cream filling: beat the heavy cream in a large bowl until soft peaks form.
• 22 gradually beat in the confectioners icing sugar until firm peaks form.
• 23 gently stir in the orange-flavored liqueur.
• 24 cover the bowl, and refrigerate the filling.
• 25 prepare the caramel glaze: combine the granulated sugar, water and orange juice in a small saucepan over medium heat, and stir until the sugar is dissolved.
• 26 bring the mixture to boiling.
• 27 cook, without stirring, until the glaze is light amber and a candy thermometer inserted in the glaze registers 350 f.
• 28 seat the saucepan in a larger pan of cold water until the candy thermometer registers 240 f.
• 29 to assemble the paris brest, spoon some of the filling into the bottom half of each puff.
• 30 place the bottom half of the pastry ring on a serving plate, and spoon the remaining filling into the bottom half of the ring.
• 31 using a fork, dip the outside top half of each puff into the glaze,* and place the glazed puff tops on a wire rack to set.
• 32 place the top half of the pastry ring on the filled bottom half.
• 33 place the glazed puff tops on the filled puff bottoms.
• 34 set the filled puffs on top of the filled ring.
• 35 using a small spoon, drizzle the remaining glaze over the filled ring.
• 36 serve immediately.
• 37 *note:if the glaze in the saucepan hardens, reheat it briefly in a microwave oven, or in the saucepan over hot water.

Individual Peach Cobblers

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

Ingredients

• Servings: 4
• 1 lb peach, peeled, pitted and cut into chunks
• 1/2 cup sugar
• 1/4 teaspoon almond extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable shortening
• 1/3 cup 1% low-fat milk
• 4 teaspoons sugar

Recipe

• 1 heat oven to 400 degrees fahrenheit. butter four 6-ounce custard cups.
• 2 prepare filling: combine peaches, sugar, almond extract, ginger, cinnamon, and salt in a large bowl. spoon mixture into custard cups.
• 3 prepare topping: stir together flour, baking powder and salt in a medium-size bowl. cut in shortening with a pastry blender or 2 knives used scissor fashion until mixture resembles coarse crumbs. stir in milk until mixture comes together, adding more milk, a tablespoon at a time, if necessary. spoon topping evenly over peach filling. sprinkle tops with sugar. place custard cups on a baking sheet.
• 4 bake in a 400 degree oven 20 minutes or until filling is bubbly and crust is golden. tent with foil if tops begin to brown to quickly. serve warm or at room temperature.

Spicy Shredded Chicken

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

Ingredients

• Servings: 2
• 1 lb chicken breast
• 1 medium onion
• taco seasoning (1 package)
• 2 tablespoons sour cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• hot sauce (to taste)

Recipe

• 1 slice chicken into strips and add to a pot of boiling water.
• 2 chop the onion and with a pastry brush, lightly coat olive oil all over them.
• 3 once the chicken is cooked (usually floats to the top), shred the chicken by chopping it with a knife or shredding it with your hands. boiled chicken falls apart easily if you don't mind getting your hands dirty.
• 4 add the chicken into a mixing bowl with them onions, add the 2 tablespoons of olive oil, taco seasonings,salt, and sour cream and mix well.
• 5 next add the hot sauce to the chicken. i use about a teaspoon just to add a little kick to it.
• 6 add to your favorite dish such as enchiladas, burritos, or quesedillas and enjoy!

Scottish Buttermilk Oat Scones

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

Ingredients

• Servings: 8
• 1 cup steel cut oats
• 1 cup buttermilk
• 1/2 cup whole grain oat flour
• 1/2 cup whole wheat flour
• 1/2 cup flour
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/3 cup raisins or 1/3 cup currants
• 4 tablespoons butter
• 1 tablespoon milk
• cinnamon
• sugar

Recipe

• 1 preheat oven to 350 degrees and toast steel cut oats for 20 minutes or until golden stirring once in awhile to prevent burning. in a large bowl combine flours, soda, salt and dried fruit. when steelcut oats done reset oven to 400 degrees. in a small bowl combine cooked steel cut oats and buttermilk and let sit for 20 minutes. using a pastry cutter combine flour mixture with cold butter which has been cut into small pieces. stir mixture until crumbly then stir into buttermilk and oats. i added 1/3 cup of fresh blueberries, drained and dried cranberries. butter a cookie sheet and after mixing everything but don't over mix place on the cookie sheet making into a large circle about 3/4 inches thick. score the top into 8 wedges and brush with milk. mix cinnamon and sugar and sprinkle on top. bake 12-15 minutes.

Egg Salad Sandwich

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 hard-boiled eggs
• 1 teaspoon minced onion
• 1/8 teaspoon celery seed
• 1/8 teaspoon dijon mustard
• 1/4 cup shredded lettuce
• 2 tablespoons mayonnaise (i like helmans)
• 2 slices bread
• butter
• 1 dash salt and pepper

Recipe

• 1 finely chop hard boiled eggs with a pastry blender or knife and fork.
• 2 add onion, celery seed, dijon, mayo, and lettuce and mix well.
• 3 butter each slice of bread, top with egg mixture, sprinkle with salt and pepper, seal sandwich and eat.

Prune And Pear Torte Slice

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 225 g no-soak pitted prunes, roughly chopped
• 300 ml warm tea
• 3 tablespoons lemon juice
• 450 g ripe dessert pears
• 25 g fresh breadcrumbs
• 2 tablespoons butter, melted
• 4 large phyllo pastry sheets
• 3 tablespoons apricot preserves
• 50 g walnut pieces
• icing sugar, to dust

Recipe

• 1 put the prunes in a bowl with the tea and 2 tbs lemon juice. soak overnight.
• 2 the next day, strain the soaking liquor into a saucepan. peel, quarter, core and roughly chop the pears. stir into the prunes with the breadcrumbs and 1 tbs of lemon juice. preheat the oven to 200c/400f/gas 6.
• 3 place the pastry sheets on top of each other on a work surface. spoon the filling in a strip along one long edge, leaving 5cm clear at each end. butter these ends and the long edge. fold the ends over the filling. then roll up the pastry to enclose the prune mixture. lift onto a baking tray.
• 4 bake for 30 minutes.
• 5 meanwhile place the apricot preserve in the saucepan with the soaking liquor. bubble down until a syrupy glaze remans, then strain. brush a little glaze over the torte and sprinkle over the nuts. carefully brush over the remaining glaze. dust with icing sugar.

Salmon Cakes With Lime Sauce

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

Ingredients

• 1 lime (juice of)
• 1/2 cup mayonnaise (may use fat free to reduce calories)
• 1/4 cup sour cream (may use fat free to reduce calories)
• 2 (6 ounce) cans boneless skinless pink salmon, packed in water, drained and flaked
• 1/4 cup red bell pepper (finely chopped)
• 1/4 thinly sliced green green onions with top
• 1 tablespoon cilantro (fresh and chopped)
• 3/4 cup breadcrumbs (unseasoned and divided)
• 1/3 cup mayonnaise (may use fat free to reduce calories)
• 1 egg (may use just part to reduce calories)

Recipe

• 1 for the sauce:.
• 2 combine in small bowl juice of lime, mayonnaise and sour cream; mix well. cover; refrigerate until ready to serve.
• 3 for salmon cakes:.
• 4 drain salmon using a small colander bowl and flake using a pastry blender or fork. add salmon to a bowl and add remaining ingredients (use only 1/2 cup of bread crumbs); mix well to combine.
• 5 sprinkle remaining 1/4 cup of bread crumbs onto bottom of a shallow dish or plate. scoop salmon mixture into balls ( i use a 2tb scoop) and flatten into bread crumbs coating booth sides evenly. use more bread crumbs if necessary to coat salmon cakes.
• 6 heat 1-2 tb of olive oil in skillet over medium heat until hot. cook salmon cakes until golden brown, carefully turning once.

Linzertorte

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

Ingredients

• Servings: 8
• 5/8 cup sugar
• 1 cup unblanched almonds, ground
• 1 1/4 cups flour
• 1 pinch ground cloves
• 1 pinch ground cinnamon
• 1 pinch grated nutmeg
• 1 pinch ground allspice
• 5/8 cup chilled butter, diced small
• 3 egg yolks
• 1/2 lemon, juice of
• 1 teaspoon grated lemon, zest of
• 3/4 cup raspberry jam
• 1 tablespoon icing sugar

Recipe

• 1 mix together almonds, sugar, ground cloves, cinnamon, nutmeg and allspice in a large bowl cut in the butter with a knife then rub in briefly withe your fingers .
• 2 add egg yolks,lemon juice, and lemon zest to the centre of the bowl and pull the dry ingredients into the liquid with your fingertips, quickly working in the dry ingredients when a ball is formed, knead briefly then chill, wrapped for 30 minutes .
• 3 heat oven to 350-f .
• 4 grease and flour a 9 inch flan case .
• 5 the pastry is so workeable there is no need to roll it out .
• 6 reserve 1/3 for the top, then flatten the rest into the tin and line the bottom and sides of the case, pressing it with your fingers in place prick the pastry lightly with a fork .
• 7 spread the jam over the bottom pastry .
• 8 roll out the remaining pastry 1/8" thick and cut into strips 1/2" wide .
• 9 arrange the strips in a lattice pattern over the jam .
• 10 neaten the edge by arranging one strip in a circle round the top to cover all the ends .
• 11 bake the tart in the oven for 40-minutes or until the pastry is dark golden .
• 12 dust the tart with icing sugar while still warm, but allow it to cool completely before serving .
• 13 enjoy !

Leftover Turkey In A Phyllo Crust

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

Ingredients

• Servings: 4
• 3 cups chopped cooked turkey
• 1 (284 ml) package tomato sauce & mushrooms (or make your own it should be a fairly thick sauce)
• 1 large leek, part only, cleaned and roughly chopped
• 1 (7 ounce) can canned corn niblets
• 1 cup frozen peas (not thawed)
• 2 tablespoons fresh rosemary or 2 teaspoons dried rosemary
• salt and pepper
• 10 sheets phyllo pastry
• 2 tablespoons butter, melted

Recipe

• 1 heat oven to 400 degrees f.
• 2 in a bowl combine all ingredients except phyllo and butter, mix well.
• 3 place one sheet of phyllo longways on a cookie sheet (keep the others covered with a damp cloth) lightly paint the sheet with butter, place another sheet on top and repeat until you have 5 layers of phyllo. place the filling in the middle of the phyllo, pile slghtly toward the middle. place the 6th phllo sheet over top, lightly paint with butter and repeat until you have 5 layers over top of the filling you should now have 5 layers of phyllo below the turkey and 5 layers over top. grasp the edges of the phyllo and roll toward the filled part making a roll all around the filling.
• 4 the pie should be circular in shape.
• 5 brush the top with any remaining butter.
• 6 bake for apprx 30 minutes or until golden.
• 7 cut in 4-6 wedges and serve immediately.

Mom's Nutmeg Sugar Cookies

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

Ingredients

• 1 cup unsalted butter
• 2 cups sugar (i used raw cane)
• 2 eggs (organic please)
• 1 cup sour milk
• 5 1/2 cups flour (i used whole wheat pastry)
• 1 teaspoon baking soda
• 2 teaspoons baking powder (non-aluminum please)
• 1 1/2 teaspoons nutmeg (fresh ground works best)
• 1/4 teaspoon sea salt

Recipe

• 1 let the butter and eggs come to room temperature.
• 2 cream the butter and sugar together in a standing mixer. you want a nice light yellow fluffy mixture. add eggs and mix well after each egg.
• 3 in another bowl combine the dry ingredients. add it to the butter/sugar/egg mixture alternating with the sour milk. refrigerate the dough until its stiff.
• 4 i left mine over night but a couple of hours would probably be ok.
• 5 roll the cookies out on a floured surface to about 1/4 inch. cut out with decorative shapes.
• 6 bake at 350'f for 10 minutes.
• 7 do not over bake.
• 8 you can frost these once they are cool, or sprinkle them with sugar before you bake them.
• 9 this makes a lot of cookies, so share them with your friends and family.
• 10 make sure the cookies are totally cooled before putting them in a tin.
• 11 bon appetit.

Grilled Fruit-granola Crisp

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/3 cup granulated sugar
• 5 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 6 medium peaches, peeled, pitted, and cut into thin slices (about 2 lb.)
• 1 cup fresh raspberry
• 3 tablespoons packed brown sugar
• 1/3 cup low-fat granola
• 1/4 cup cold butter
• 1/4 cup pecans, coarsely chopped
• vanilla ice cream (optional)

Recipe

• 1 in a large bowl combine granulated sugar, 2 tablespoons of the flour, lemon juice, and 1/4 teaspoon of the apple-pie spice. gently stir in peaches and raspberries. transfer to an 8 1/2x1 1/2-inch round disposable foil baking pan. for the topping, combine the remaining flour, remaining pie spice, brown sugar, and granola. using a pastry blender, cut in butter until mixture resembles coarse crumbs. stir in nuts. sprinkle topping evenly over fruit mixture.
• 2 for a charcoal grill, arrange medium coals around outer edge of grill. test for medium-low heat in center of grill. place crisp in pan on the center of the grill rack. cover and grill for 25 minutes or until fruit mixture is bubbly in center. (for a gas grill, preheat grill. reduce heat to medium-low. adjust for indirect cooking. add pan to grill rack over unlit side. cover and grill as above.) if desired, serve warm with ice cream. makes 6 servings.

Strawberries With Orange Scented Shortcakes And Orange Cream

Total Time: 47 mins Preparation Time: 35 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 4 -5 pints of local organic strawberries or 4 -5 pints any combination berries
• 1/3 cup sugar
• 1/3 cup orange juice (i use the juice of the orange i zested)
• 2 teaspoons vanilla
• 1 teaspoon lemon juice
• 1 1/4 cups flour, i like to use whole wheat pastry flour. it makes a stiffer biscuit but more healthy
• 3 -5 tablespoons sugar, depending on how sweet you like it
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons of chilled butter, cut into small pieces
• 1 tablespoon orange zest
• 1 teaspoon vanilla
• 1/2 cup low-fat buttermilk
• 1 cup fat free sour cream or 1 cup low-fat sour cream
• 3 tablespoons sugar
• 2 teaspoons orange zest
• 1 teaspoon vanilla

Recipe

• 1 combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher (or a blender). stir in the rest of the strawberries. cover and chill.
• 2 preheat oven to 425°.
• 3 lightly spoon flour into dry measuring cups; level with a knife. combine flour, sugar, baking powder, baking soda, and salt in a bowl; cut in butter with a pastry blender or 2 knives (i use my fingers) until mixture resembles coarse meal. add buttermilk, vanilla and orange zest stirring just until moist (dough will be sticky).
• 4 turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. pat dough into round flat shape and cut dough into 6 triangles. i like to sprinkle a little sugar on top for the twinkle. place 1 inch apart on a baking sheet coated with cooking spray. bake at 425° for 12 minutes or until a toothpick comes out clean. cool on a wire rack. meanwhile whip the orange creme ingredients together.
• 5 split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate. spoon a generous amount strawberry mixture over each bottom half. top with shortcake tops; spoon more strawberry mixture over each top. top each serving with orange crème; garnish with a thin orange slice or mint leaves for beauty. this recipe is easily doubled.
• 6 ps the recipzaar program put this together really strange and i can't seem to fix it. they make the three different processes look as one. so realize that there are the strawberries, the shortcakes and the orange creme.(they spelled it oranges creme) thank you.

Individual Peach Pastries

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 phyllo pastry sheets, covered with plastic wrap and a damp towel
• 1 tablespoon unsalted butter, melted
• cooking spray
• 2 ripe peaches, halved, pitted, quartered, sliced 1/4-inch thick
• 8 teaspoons light brown sugar (or you can use raw sugar)

Recipe

• 1 preheat the oven to 400*f.
• 2 remove one sheet of phyllo from under the plastic wrap to a clean work surface. brush it with half of the melted butter. lay the second phyllo sheet on top and brush with the remaining butter. cut the phyllo in half lengthwise, then quarter lengthwise, to make 8 rectangles.
• 3 line a baking sheet with parchment paper. lightly spray parchment paper with cooking spray and place 4 of the rectangles onto the paper. place the remaining rectangles on top of each, making four 4 4-layered pastries.
• 4 arrange about 10-12 peach slices on each pastry and sprinkle 1 teaspoons brown sugar over each.
• 5 bake 10 minutes. remove from oven and sprinkle each pastry with an additional teaspoon of brown sugar.
• 6 return to the oven and bake 5-7 minutes more, until the sugar has melted and is bubbly.

Scottish Black Bun

Total Time: 3 hrs 15 mins Preparation Time: 45 mins Cook Time: 2 hrs 30 mins

Ingredients

• 2 1/2 cups flour
• 12 tablespoons cold butter
• 1 tablespoon icing sugar
• 2 egg yolks
• 2 tablespoons ice water
• 2 1/2 cups chopped raisins
• 2 1/4 cups currants
• 1/2 cup dried mixed peel
• 3/4 cup chopped blanched almond
• 2/3 cup icing sugar, plus
• 1 tablespoon icing sugar
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 2 tablespoons whiskey
• 2/3 cup flour
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 1/2 cup buttermilk
• 1 egg, plus
• 1 egg yolk, beaten
• 1 egg , beaten
• 1 teaspoon granulated sugar

Recipe

• 1 brush a bread pan lightly with vegetable oil or shortening.
• 2 in a food processor add the flour, cold butter and sugar.
• 3 process for 10 seconds or until mixture is fine and crumbly.
• 4 add yolks and water, processing for 15 seconds or until mixture forms a soft dough.
• 5 remove blade, cover with plastic wrap and place in the fridge for 20 minutes.
• 6 preheat oven to 350 degrees.
• 7 in a large bowl combine raising, currants, peel, almonds, sugar, spices and whiskey.
• 8 stir to evenly coat.
• 9 sift flour, cream of tartar and baking soda over fruit mixture.
• 10 stir to coat.
• 11 add milk, egg and extra egg yolk.
• 12 using a wooden spoon mix until well combined.
• 13 roll out 2/3 of the pastry into a rectangle.
• 14 line the bottom and sides of prepared bread pan.
• 15 spoon fruit filling firmly into lined pan, smoothing surface.
• 16 roll out remaining pastry.
• 17 brush edge of pastry and fruit filling with the lightly beaten egg .
• 18 place pastry lid over fruit.
• 19 pinch or flute edges.
• 20 brush the top of pastry with remaining egg .
• 21 sprinkle with the granulated sugar.
• 22 bake for 1 hour.
• 23 reduce heat to 325 degrees and continue to bake for another 1 and 1/2 hours.
• 24 remove and cool in tin.

Salmon Cream Cheese Puffs

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

Ingredients

• 6 ounces cooked salmon
• 8 ounces cream cheese
• 1/3 cup sour cream
• 1 tablespoon parsley, chopped
• 1/4 cup green onion, chopped
• 2 teaspoons old bay seasoning
• frank's red hot sauce, to taste
• salt & pepper, to taste
• 1 sheet puff pastry
• 1 egg
• 1 tablespoon water

Recipe

• 1 thaw puff pastry sheet. cut into 6 squares.
• 2 preheat oven to 425 degrees f.
• 3 mix salmon, cream cheese, sour cream, parsley, green onions, seasoning, hot sauce and salt & pepper.
• 4 scoop about 1/4 to 1/2 cup salmon mixture onto each puff pastry square.
• 5 bring corners of puff pastry together and pinch closed.
• 6 combine egg & water for an egg wash and brush on top of puff pastry.
• 7 cook in 425 oven for 20 minutes.

Individual Peach Cobbler Cups

Total Time: 46 mins Preparation Time: 30 mins Cook Time: 16 mins

Ingredients

• Servings: 8
• 1 (15 ounce) package refrigerated pie crusts (2 per pkg)
• 1 (16 ounce) package frozen sliced peaches, thawed or 2 cups sliced fresh peaches, well drained
• 2 tablespoons water (only if using frozen peaches)
• 1/2 cup sugar, plus
• 1 tablespoon sugar
• 1 tablespoon flour
• 1/4 teaspoon cinnamon
• 2 tablespoons cold butter, cut in pieces

Recipe

• 1 preheat oven to 400°.
• 2 unfold pie crust onto lightly floured surface.
• 3 cut (4) 4 1/2" circles from each crust.
• 4 cut the scraps into strips or small uneven shapes.
• 5 place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges).
• 6 repeat with remaining 7 round circles.
• 7 coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh.
• 8 bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain.
• 9 combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches.
• 10 spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each.
• 11 press the edges of the dough inward toward the fruit.
• 12 place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar.
• 13 bake for 16 to 18 minutes or until crust is golden and filling is bubbly.
• 14 remove from oven and let pan cool on a wire rack for 5 minutes.
• 15 run a knife around edges of each cobbler and lift them up from the bottoms with your knife.
• 16 serve warm with vanilla ice cream.

Crumb Crust

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1/2 cup sugar
• 3/4 cup flour
• 1/3 cup butter

Recipe

• 1 combine to pea size crumbs or smaller.
• 2 400 degrees for 40 minute.

Linzertorte

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/8 teaspoon clove, ground
• 1/4 teaspoon cinnamon
• 1 cup fine ground almonds
• 1/2 cup sugar
• 1 teaspoon lemon, rind of, grated
• 2 hard egg yolks, cooked, mashed
• 1 cup unsalted butter, softened
• 2 raw egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups thick raspberry jam
• 1 egg, lightly beaten
• 2 tablespoons light cream
• confectioners' sugar

Recipe

• 1 sift flour, cloves and cinnamon together into a deep mixing bowl.
• 2 add ground almonds, sugar, lemon peel and mashed egg yolks.
• 3 with a wooden spoon, beat in butter, raw egg yolks and vanilla.
• 4 continue beating until smooth and doughy.
• 5 form dough into ball.
• 6 wrap in waxed paper and refrigerate at least 1 hour or until firm.
• 7 remove about 3/4 of dough and return rest to refrigerator.
• 8 lightly butter round cake pan (spring-form, if available). add dough, and press out to form a 1/4-inch thick shell.
• 9 spoon in raspberry jam and spread out evenly with spatula.
• 10 with floured rolling pin on a floured surface, roll out remaining dough 1/4-inch thick.
• 11 cut 1/2 inch wide strips, 2 of them 9-inches long and the rest 8-inches.
• 12 lay atop jam in lattice; run knife around sides of pan and press dough at sides down to form a 1/4-inch border.
• 13 lightly beat whole egg and cream and coat exposed pastry.
• 14 refrigerate 1/2 hour.
• 15 preheat oven to 350 degrees.
• 16 bake torte 45 to 50 minutes until lightly brown.
• 17 let cool 5 minutes and sprinkle with confectioners sugar.

Scottish Bannock Bread

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups flour
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 cup crisco
• water, enough to make a thick dough

Recipe

• 1 mix dry ingredients together well. cut in the shortening using a pastry blender. mix in the water and knead until the dough is very smooth, about 15 minutes.
• 2 grease a cast iron frying pan, including the sides, and press the dough into the pan. bake on top of the stove over low heat. watch carefully so that the bread does not brown or burn before the center is cooked. when the bread is free from the pan, turn the loaf over and continue to cook. the total cooking time will be about 10 minutes on each side.

Strawberry & Raspberry Coffee Cupcakes

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

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1 cup milk
• 2 teaspoons vanilla
• 1/4 cup butter, melted
• 1 cup raspberries
• 2 cups strawberries, diced
• 1/4 cup cornstarch
• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, cold
• 1/2 cup rolled oats

Recipe

• 1 in a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
• 2 in a second bowl, add the egg, milk, vanilla and butter; stir to mix; add to dry ingredients and stir just until moistened.
• 3 fill cupcakes liners until about half full.
• 4 toss strawberries & raspberries with corn starch.
• 5 place approximately 1 tablespoon of berries evenly over the top of batter in each cupcake.
• 6 to make the topping: combine the flour and sugar in a bowl.
• 7 with a pastry blender, cut in the butter until consistency of coarse crumbs. stir in oats.
• 8 sprinkle mixture evenly over the strawberries (about a heaping tablespoon per cupcake).
• 9 bake at 375° for 25-30 min minutes or until wooden pick comes out clean.
• 10 cool and enjoy!

Linzer Bar

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 3/4 cups unsifted flour
• 1/4 cup sugar
• 1/4 cup brown sugar, firmly packed
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon, ground
• 1/2 cup butter or 1/2 cup margarine
• 1/4 cup dark corn syrup
• 1 egg, slightly beaten
• 1/2 cup raspberry jam or 1/2 cup preserves
• 2 tablespoons flour

Recipe

• 1 in a large bowl stir together flour, sugar, brown sugar, baking powder, salt and cinnamon.
• 2 with a pastry blender or two knives use scissor style, cut in butter or margarine until coarse crumbs form.
• 3 with a fork stir in corn syrup and egg just until mixed.
• 4 reserve 1/2 cup batter.
• 5 press remaining batter into a 9x9x2-inch baking pan.
• 6 spread with jam.
• 7 stir 2 tablespoons flour into the reserved batter.
• 8 if preparing a lattice add a couple tablespoons of water - one at a time - to make the dough easy to roll out. if you are dropping the dough by spoonfulls then just evenly scatter the top "crust" over the jam for a "spotty" look and bake.
• 9 on a floured surface roll out to 1/4-inch thickness.
• 10 cut into 1/4-inch wide strips.
• 11 lattice strips over jam.
• 12 bake in 375-degree oven 30 minutes, or until set. cool.
• 13 cut into bars. serving size is really up to you - cut into as many bars as you want.

Nutty Baklava

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 (17 1/4 ounce) package frozen phyllo pastry, thawed
• 1 1/4 cups butter, melted
• 1 1/4 cups flaked coconut, lightly toasted
• 1/2 cup finely chopped macadamia nuts, toasted
• 1/2 cup finely chopped pecans
• 1/2 cup firmly packed brown sugar
• 1 teaspoon ground allspice
• 1 cup sugar
• 1/2 cup water
• 1/4 cup honey

Recipe

• 1 combine coconut, macadamia nuts, pecans, brown sugar, and allspice; stir well.
• 2 set aside.
• 3 butter a 13x9 baking pan.
• 4 cut phyllo in half, crosswise, and cut each half to fit the pan.
• 5 discard trimmings.
• 6 cover phyllo with a slightly damp towel.
• 7 layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
• 8 sprinkle one-third of nut mixture over phyllo in pan.
• 9 top with 10 sheets of phyllo, brushing each sheet with melted butter.
• 10 repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with the buttered phyllo.
• 11 cut into diamond shapes, using a sharp knife.
• 12 (do not cut through bottom layer).
• 13 bake at 350 for 45 minutes or until top is browned.
• 14 let cool completely.
• 15 combine 1 cup sugar, water, and honey in a medium saucepan.
• 16 bring to a boil; reduce heat, and simmer 5 minutes.
• 17 remove from heat; drizzle syrup over baklava.
• 18 cover and let stand at room temperature 24 hours.
• 19 *wheneverworking with phyllo dough, be sure to keep it covered with a damp towel or plastic wrap to prevent it drying out.
• 20 only take out one sheet at a time.

Mashed Potato Biscuits

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup mashed potatoes
• 1/4 cup shortening
• 3 tablespoons milk

Recipe

• 1 in a large bowl mix with a fork the flour, baking powder, and salt.
• 2 with a pastry blender cut in shortening and mashed potatoes until mixture resembles coarse crumbs.
• 3 stir in milk until mixture is moistened.
• 4 turn dough out on floured board and knead 6 to 8 times.
• 5 roll out to about 1/2 inch thick and cut with biscuit cutter.
• 6 place on baking sheet 1 1/2 inches apart.
• 7 bake at 450 degrees for 12 to 15 minutes or until golden brown.
• 8 serve warm with fresh butter or honey.

Crumb-top Blueberry Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground mace (i use nutmeg)
• 2 tablespoons cold unsalted butter
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar (firmly packed)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 orange, zest of, grated
• 2 large eggs
• 5 tablespoons unsalted butter, melted, plus extra for greasing
• 1 teaspoon vanilla extract
• 1 cup buttermilk (i use the buttermilk substitute from this site)
• 1 1/2 cups blueberries (fresh or frozen)

Recipe

• 1 preheat the oven to 375. have ready one 12-cup muffin pan. grease 10 of the cups and fill any unused cups with water to prevent warping. (i usually grease 11 of the cups and grease the top of the pan as well since they have big muffin tops).
• 2 to make the topping, in a small bowl, stir together the flour, sugars, cinnamon, and mace (or nutmeg). cut the butter into pieces and, using a pastry blender or 2 knives, cut it into the dry ingredients until the mixture resembles coarse crumbs.
• 3 to make the muffins, stir together the flour, sugars, bakng powder, baking soda, salt and orange zest in a bowl.
• 4 in another bowl, whisk toghether the eggs, melted butter, vanilla, and buttermilk. stir the butter milk mixture into the dry ingredients just until combined. the batter should be lumpy. fold the blueberries into the batter just until evenly distributed. scrape down the sides of the bowl.
• 5 spoon the batter into each muffin cup, filling it level with the rim of the cup. sprinkle each muffin with some crumb topping.
• 6 bake until golden, dry, and springy to the touch, 20 -25 minutes. a cake tester inserted into the center of a muffin should come out clean. let stand for 5 minutes, then remove each muffin from its cup with a small metal spatula. serve warm.

Salmon En Croute With Spinach-mushroom Filling

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 16 ounces salmon fillets, fairly even thickness
• 2 teaspoons dill weed
• salt, to taste
• pepper, to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup onion, finely chopped
• 8 ounces button mushrooms, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and thoroughly squeezed dry
• salt, to taste
• pepper, to taste
• 1 sheet frozen puff pastry, 8 2/3 oz
• 1 egg, beaten with 1 tbsp water
• 2 tablespoons dry wine
• 1/2 lemon, juice of
• 2/3 cup heavy cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• salt, to taste
• pepper, to taste

Recipe

• 1 for the salmon:.
• 2 season salmon fillets on both sides with salt, pepper and dill. sprinkle flesh side with lemon juice.
• 3 heat a med skillet over med high heat. add oil and butter. when hot, add salmon, skin-side down. brown well, about 3 minutes. turn and sear top side, about 2 minutes. (note: salmon should be rare, because it will cook fully in the pastry.).
• 4 remove from pan and refrigerate untl completely cooled, about 1 hour. save pan and drippings to make dill sauce.
• 5 for the filling:.
• 6 heat a new med skillet over med high heat. add butter and oil. saute onions until tender, about 5 minutes.
• 7 add mushrooms, spinach, salt and pepper. saute until mushrooms are cooked through, about 5 minutes. (note: there should be no moisture but, if there is, make sure it evaporates.).
• 8 place in refrigerator to cool.
• 9 to assemble:.
• 10 thaw pastry for about 20 minutes.
• 11 preheat oven to 400°f.
• 12 on a lightly floured surface, roll pastry out into a 14-inch square, about 1/8 inch thick. cut into 4 equal squares. place about 1/4 cup of spinach mixture in the middle of each square,then top with a piece of salmon, skin side up. brush the edges of the pastry with some egg wash . bring up opposite corners of pastry around the top of the salmon. pinch the edges together to seal.
• 13 place the pastries on an ungreased baking sheet, seam-side down. brush the tops with the remaining egg wash.
• 14 bake until golden brown, about 25 minutes. (note: this is a good time to make the dill sauce in the salmon drippings.).
• 15 remove pastries from oven and let stand 5 minutes.
• 16 for creamy dill sauce.
• 17 heat med saucepan over med high heat - or use the skillet in which the fish was cooked.
• 18 add wine and lemon juice; bring to a boil.
• 19 add cream. simmer until well-combined and cream has reduced slightly.
• 20 stir in dill and parsley. taste for seasoning.
• 21 to serve.
• 22 spoon some of the sauce on each plate, then top with salmon pasty. any remaining spinach-mushroom mixture can be heated and served on the side.

Leftover Pie Dough Cookies

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

Ingredients

• leftover pie dough
• butter
• cinnamon
• sugar

Recipe

• 1 mush together all your left over pie trimmings and scraps and dough.
• 2 cut into shapes with a cookie cutter or oddball shapes with a knife.
• 3 apply a small amount of butter (melted) with a pastry brush; sprinkle with cinnamon and sugar.
• 4 bake about 8 to 10 minutes alongside your pie while it is baking.
• 5 eat while warm.
• 6 yum.

Strawberries! Strawberries! Strawberries!

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 sheets puff pastry
• 3 -4 lbs strawberries (fresh)
• 1/4 cup sugar, plus 3 tbsp sugar divided (more to taste if necessary)
• 1/2 teaspoon cornstarch (more if you would like less juice)
• 1 teaspoon lemon juice (or to taste)
• 1 teaspoon cinnamon

Recipe

• 1 brush a 9x13 inch pan with pan release, professional pan coating (better than pam spray!) or spray with pam. (if you decide to roll out the puff pastry skip this step).
• 2 preheat oven to 450 degrees.
• 3 line bottom of pan with puff pastry including part way up the sides-overlapping pieces as necessary.
• 4 place pan in oven to pre-bake until it is puffy (this will help the bottom from being soggy when top is done).
• 5 hull and slice strawberries into a bowl large enough to mix with other ingredients.
• 6 mix sugar with cornstarch and sprinkle over strawberries.
• 7 sprinkle lemon juice over strawberries.
• 8 using a potato masher--lightly mash strawberries, leaving some of the berries in slices.
• 9 spread evenly over puff pastry.
• 10 cover berries with remainder of puff pastry placing edges close together or overlapping. you will have leftovers of the pastry.
• 11 mix 3 tbsp sugar and cinnamon.
• 12 moisten puff pastry with water and sprinkle with cinnamon and sugar.
• 13 bake 15 minutes at 450 then turn oven down to 350 and continue to bake until top is golden brown approximately 50 minutes.
• 14 allow to cool. serve warm with ice cream or chill and serve plain or with creme fraiche.

Provolone Grissinis

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 cup provolone cheese, grated
• 3 slices salami, finely chopped
• 2 tablespoons cream
• 6 sheets phyllo pastry
• 125 g butter, melted

Recipe

• 1 mix cheese, salami & cream together.
• 2 brush one sheet of phyllo with butter, top with another sheet and brush again with butter.
• 3 cut pastry sheet into 6 rectangles and place one teaspoonful of salami mixture at one end of each rectangle and roll the pastry up to enclose the filling.
• 4 repeat with remaining pastry & salami.
• 5 brush with remaining butter & bake at 200.c for 10-15 minutes.
• 6 serve with a tomato sipping sauce. tomato-spring onion sauce is good!

Tofu Date Cheesecake

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

Ingredients

• 1/2 cup rice flour
• 1/4 cup walnut oil
• 1/2 cup rolled oats
• 1/4 cup water
• 1/2 cup dates
• 1/4 cup lemon juice
• 3 tablespoons apple juice
• grated lemon rind, to taste
• 50 ml water
• 300 g tofu (preferably soft or silken)

Recipe

• 1 pie crust:.
• 2 mix together dry ingredients and slowly add liquid. mix with a knife to form a soft mixture that is not too wet.
• 3 roll out pastry and press into a pie tin and bake for 10 mins at 180c.
• 4 filling:.
• 5 simmer dates, lemon juice, apple juice, lemon rind and water for 5 minutes.
• 6 blend tofu with date mixture until smooth and creamy and pour into the pie crust.
• 7 bake for 20 mins at 180c.

Individual Beef Wellingtons Ala Rachael Ray

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil, 1 turn of the pan, plus extra for drizzling
• 1 tablespoon butter
• 1 shallot, chopped
• 1/2 lb button mushroom, and stems cleaned and finely chopped in food processor
• salt & freshly ground black pepper
• 2 tablespoons dry cooking sherry, 2 splashes
• 4 tournedos of beef filet mignon, 1 inch thick
• 8 ounces mousse pate, available in specialty cheese and appetizer cases of larger markets
• 1 sheet frozen prepared puff pastry, 11 by 17, defrosted
• 1 egg, beaten with a
• 1 pinch salt

Recipe

• 1 preheat oven to 425 degrees f.
• 2 heat a small skillet over medium heat.
• 3 add oil, butter, shallot and chopped mushrooms.
• 4 season mushrooms with salt and pepper and saute 5 minutes.
• 5 add sherry to the mushrooms and let the liquid evaporate.
• 6 remove mushrooms from the heat.
• 7 in a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil.
• 8 remove skillet from the heat and season meat with salt and pepper.
• 9 cut mousse into 4 pieces, 2 ounces each sliced in 1/2 horizontally.
• 10 spread the puff pastry sheet out on to a cookie sheet covered with parchment paper.
• 11 quarter the dough with a sharp knife.
• 12 roll each piece of dough into a 10 by 6-inch rectangle.
• 13 on each rectangle of dough, place 1/4 of the cooked mushrooms.
• 14 top mushrooms with 2 ounces pate and 1 tournedo of beef.
• 15 wrap dough up and over the meat.
• 16 seal the dough with egg wash and trim excess.
• 17 use leftover dough bits to make decorative garnishes for the tops of your wellingtons.
• 18 turn the wrapped wellingtons over and cover with egg wash using a pastry brush.
• 19 affix dough garnishes with egg wash.
• 20 for a simple decoration, roll dough bits into a long, thin spaghetti like string and make swirls on each wellington.
• 21 bake beef wellingtons 10 minutes or until golden.
• 22 let stand 5 minutes, then serve.

Mascarpone Cheesecake W. Candied Pecans And Dulce De Leche Sauce

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 14
• 1 cup flour
• 1/3 cup pecans (about 1 1/2 ounces)
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 1 1/4 teaspoons vanilla essence
• 12 ounces cream cheese, softened
• 2 (8 ounce) containers mascarpone cheese
• 1 1/2 tablespoons all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fresh lemon juice
• 4 large eggs, room temperature
• 1/2 cup sugar
• 2 tablespoons water
• 3/4 cup pecan halves
• 1 cup whipping cream
• 1 cup packed dark brown sugar
• 1/2 cup sweetened condensed milk

Recipe

• 1 for crust:.
• 2 preheat oven to 350°f.
• 3 finely grine pecans in processor.
• 4 mix butter, flour, ground pecans, sugar and vanilla essence.
• 5 press into greased 9" springform pan.
• 6 for filling:.
• 7 using electric mixer, beat cream cheese in large bowl until smooth.
• 8 add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
• 9 gradually add sugar and beat until smooth. beat in vanilla and lemon juice.
• 10 add eggs 1 at a time, beating just until blended after each addition.
• 11 pour filling over crust in the springform pan.
• 12 place springform pan in large roasting pan. pour enough hot water into roasting pan to come halfway up sides of springform pan.
• 13 bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes.
• 14 meanwhile --
• 15 for candied pecans:.
• 16 line baking sheet with foil; spray with nonstick spray.
• 17 combine sugar, and water in heavy small saucepan.
• 18 stir over medium-low heat until sugar dissolves.
• 19 increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
• 20 remove from heat.
• 21 immediately stir in pecans. quickly pour mixture out onto prepared baking sheet. working quickly and using 2 forks, separate pecans into individual halves. cool completely.
• 22 break candied pecans apart, leaving each pecan half intact with some candied caramel attached.
• 23 (can be made 1 week ahead. store airtight at room temperature. makes about 1 cup.).
• 24 (can toast pecans at 350°f for 5-7 minutes first before stirring them into caramel).
• 25 for dulce de leche sauce:.
• 26 combine whipping cream and brown sugar in heavy medium saucepan.
• 27 stir over medium heat until sugar dissolves.
• 28 boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.
• 29 stir in sweetened condensed milk.
• 30 (can be made 1 day ahead. cover and chill. rewarm over medium-low heat just until warm and pourable. makes about 1 1/3 cups.).
• 31 cool cake on rack 1 hour.
• 32 refrigerate uncovered overnight.
• 33 (can be made 2 days ahead. cover and keep refrigerated.).
• 34 arrange candied pecans decoratively atop cake. cut cake into wedges. serve with dulce de leche sauce.
• 35 *italian cream cheese, available at italian markets and many supermarkets.

Scottish Petticoat Tails

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

Ingredients

• Servings: 12
• 8 ounces flour
• 4 ounces cornflour or 4 ounces rice flour
• 4 ounces butter
• 4 ounces icing sugar
• caster sugar, for dredging

Recipe

• 1 preheat oven to 350°f.
• 2 grease a baking sheet.
• 3 in a mixing bowl, cream butter and icing sugar.
• 4 sift in both flours and work into a smooth dough (if dough is too dry, add a little water to moisten).
• 5 divide into 2 equal portions.
• 6 roll out on a floured surface and shape into two thin rounds.
• 7 place round on prepared baking sheet and prick all over with a fork.
• 8 mark each round into six triangles.
• 9 bake for 30 to 25 minutes until pastry becomes a light golden colour.
• 10 sprinkle with castor sugar while pastry is warm.
• 11 cut into triangles according to marks made and cool on wire rack.

Easy Bake Oven Lemon Cake Mix

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup sugar
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon lemon unsweetened flavored drink mix (kool-aid)
• 1/3 cup shortening

Recipe

• 1 in a medium bowl, combine sugar, flour, baking soda, salt and drink powder. stir with a wire whisk until blended. with a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
• 2 spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. seal bags tightly. label with date and contents.
• 3 store in a cool dry place. use within 12 weeks.
• 4 makes 10 packages cake mix.
• 5 ----------------------------.
• 6 to use:.
• 7 1 pkg. children's lemon cake mix (above).
• 8 4 teaspoons water.
• 9 preheat oven for 15 minutes.
• 10 grease and flour a 4 inch miniature cake pan. in a small bowl, combine cake mix and water. stir with a fork or spoon until blended and smooth.
• 11 pour mixture into prepared pan. bake 12 to 13 minutes in play oven. remove from oven. cool in pan on rack for 5 minutes. invert cake onto a small plate. remove pan.
• 12 when cool, frost with children's frosting if desired.
• 13 notes: any flavor of kool-aid powder can be used for a wide variety of flavors. for a cake mix, omit the powder. if you like, a drop or two of vanilla may be added at the time the cake is prepared.

Strawberry And Cream Puff Parcels

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

Ingredients

• 1 sheet frozen puff pastry
• 1 cup of vanilla flavoured cream, whipped
• 1/3 cup strawberry jam

Recipe

• 1 once thawed, cut pastry into 9 rectangles. place pastry on ovenproof paper and bake for around 7 minutes at 450f, or until golden. each will be puffed to about a half inch high like small pillows. allow to cool completely.
• 2 cut off one corner from each pillow, allowing access to inside of shell. retain cut offs.
• 3 using a piping bag, fill with combination of jam and cream.
• 4 seal opening with retained cut off used as a bung, dipped in jam. the jam will set and prevent loss of the filling if finished parcels are refrigerated.
• 5 these are so simple and the combination of fillings is limited only by your imagination.
• 6 as the puffed parcels are relatively thin shelled, hot fillings are not recommended.

Individual Chocolate Truffle Cakes

Total Time: 2 hrs 50 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 4 ounces semisweet chocolate morsels
• 3 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 2 tablespoons amaretto (or grand marnier or raspberry liqueur)
• 8 fresh raspberries, perfect
• 5 ounces bittersweet chocolate chips
• 10 tablespoons unsalted butter, cut into small pieces
• 3 eggs, at room temperature
• 3 egg yolks, at room temperature
• 1/2 cup sugar
• 5 tablespoons all-purpose flour
• 1 teaspoon all-purpose flour
• whipped cream (optional)
• ice cream (optional)

Recipe

• 1 truffles: combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
• 2 when almost melted, remove from the heat and stir the mixture until smooth. stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
• 3 line a baking tray with waxed or parchment paper. scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. pipe eight 1-inch mounds onto the prepared tray.
• 4 place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. refrigerate until firm, about 15 minutes.
• 5 cake: position a rack in the center of oven and preheat oven to 350 degrees. spray 8 oversize muffin cups with cooking spray. line bottoms with rounds of waxed paper. set aside.
• 6 in the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. cool slightly.
• 7 meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
• 8 on low speed, add in the chocolate mixture just until combined. remove the bowl and fold in the flour, using a rubber spatula.
• 9 spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
• 10 arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. let stand 10 minutes.
• 11 invert onto individual dessert plates and carefully peel off paper. serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.

Jello Squares

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

Ingredients

• 3/4 cup hard margarine
• 1 1/2 cups flour
• 1/2 cup brown sugar
• 2 (3 ounce) packages jelly powder, any flavor
• 1 cup cold water
• 2 egg whites
• 1/4 teaspoon salt

Recipe

• 1 blend the marg., flour and brown sugar.
• 2 use a pastry cutter to make it easier.
• 3 press into a 9" square pan and bake at 350* for 15 minutes.
• 4 for the topping -- mix the jello powder with the cold water and boil for 1 minute, cool.
• 5 beat the egg whites with salt until foamy.
• 6 add the cooled gelatin and beat until soft peaks form.
• 7 quickly spread over the base.
• 8 place in fridge to set.
• 9 enjoy.

Scottish Raisin Griddle Scones

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

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/3 cup butter or 1/3 cup margarine
• 3 tablespoons sugar
• 1/2 cup dark raisin
• 2/3 cup buttermilk

Recipe

• 1 mix dry ingredients (not sugar or raisins).
• 2 add the butter and cut with knives or pastry cutter until the mixture is like fine crumbs.
• 3 stir in sugar and raisins.
• 4 stir in the buttermilk, handle gently and do not overmix.
• 5 knead very gently on a lightly floured surface no more than 10 times.
• 6 handle as little as possible.
• 7 cut dough in half and shape each into a round 6 inch circle.
• 8 cut each circle into 6 wedges.
• 9 lightly grease a griddle or skillet and place over very low heat until it is hot.
• 10 place scones on the griddle and cook about 12 minutes until golden brown.
• 11 underneath, flip and cook another 8-10 minutes.
• 12 remove from griddle and keep warm until serving.
• 13 serve with butter and fruit preserves, great with strawberry freezer jam.

Easy Bake Oven Tropical Punch Cake Mix

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 cup sugar
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon tropical punch unsweetened flavored drink mix (kool-aid)
• 1/3 cup shortening

Recipe

• 1 in a medium bowl, combine sugar, flour, baking soda, salt and drink powder. stir with a wire whisk until blended. with a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
• 2 spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. seal bags tightly. label with date and contents.
• 3 store in a cool dry place. use within 12 weeks.
• 4 makes 10 packages cake mix.
• 5 ----------------------------.
• 6 to use:.
• 7 1 pkg. children's tropical punch cake mix (above).
• 8 4 teaspoons water.
• 9 preheat oven for 15 minutes.
• 10 grease and flour a 4 inch miniature cake pan. in a small bowl, combine cake mix and water. stir with a fork or spoon until blended and smooth.
• 11 pour mixture into prepared pan. bake 12 to 13 minutes in play oven. remove from oven. cool in pan on rack for 5 minutes. invert cake onto a small plate. remove pan.
• 12 when cool, frost with children's frosting if desired.

Red, And Blueberry Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 cup milk
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla
• 1 egg
• 2 cups flour
• 1/3 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries
• 2 tablespoons firm stick butter
• 1/4 cup flour
• 2 tablespoons packed brown sugar
• 1/4 teaspoon ground cinnamon

Recipe

• 1 for streusel topping:.
• 2 cut margarine into flour, brown sugar, cinnamon and about 4 drops of food coloring (number of drops depends on how dark you want the red), in a medium bowl, using a pastry blender or crisscrossing 2 knives, until crumbly.
• 3 muffins:.
• 4 heat oven to 400. grease bottoms of 12 medium muffin cups or line with paper baking cups.
• 5 prepare streusel topping; set aside.
• 6 beat milk, oil, vanilla and egg in a large bowl. stir in flour, sugar, baking powder and salt all at once, just until the flour is moistened (batter will be lumpy). fold in blueberies. divide batter among the muffin cups and top with 2 teaspoons of the streusel topping.
• 7 bake 20-25 minutes or until golden brown. remove from pan. these muffins are good warm or cool!

Classic Pecan Pie

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 3 eggs (slightly beaten)
• 1 cup corn syrup (light or dark)
• 1 cup sugar
• 2 tablespoons butter (melted)
• 1 teaspoon vanilla
• 1 1/2 cups pecans
• 1 9" unbaked pie shell

Recipe

• 1 in a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended.
• 2 stir in pecans.
• 3 pour into pastry shell.
• 4 bake in 350 degree oven for 50- 55 minutes or until cake tester comes out clean.
• 5 cool.