- Lemon Rice

LEMON RICE

¾ c celery, chopped
½ cup onion, chopped
1 to 2 cloves garlic, minced
⅓ c butter
1½ c basmati rice
2½ c water
½ tsp salt
pepper
¼ c lemon juice
1 T lemon rind
¼ to ½ c chopped parsley
dill, tarragon, thyme, lemon thyme (optional)

Sauté celery, onion and garlic in butter until tender. Add rice and cook briefly, stirring. Add water and salt and cook until rice is just done. Add remaining ingredients and mix well.

- Maple Nut Pear Scones

Maple Nut Pear Scones

Scones:

3 c flour
⅓ c sugar
2 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
¾ c cold butter
¾ buttermilk, light or heavy cream
1 tsp pure maple extract
1 c peeled and diced pears (about 1 ½ pears)
½ c chopped pecans or walnuts
½ T sugar for topping

Maple Pear Butter:

1 large very ripe pear, peeled, cored and mashed
¼ c soft butter
1½ T maple syrup

Preheat oven to 400°

To prepare butter: in a small saucepan, simmer mashed pear over medium heat for about 15 minutes or until liquid has evaporated (pear will begin to stick to pan at this point). Let cool slightly and stir in butter and maple syrup. Let stand at room temperature to thicken (butter can be prepared ahead and stored in fridge).

To prepare scones: combine first six dry ingredients in a medium bowl. Grate butter into the dry mixture. Stir in the buttermilk, maple extract, pears and pecans. Turn mixture onto a lightly floured board and knead several times until dough is smooth. Press into a 10-inch circle and using a sharp knife cut into 10 wedges. Place wedges 1-inches apart on a baking sheet that has been lined with parchment paper. Sprinkle lightly with ½ T sugar. Bake for 20 minutes or until golden brown. Serve warm with butter.

Notes:

1. Some time ago I came across a recipe that required you to grate butter. This was a fabulous tip and I always grate butter for pie crusts, biscuits and scones.

- Banana Crepe Cake

Banana Crepe Cake

Crepes:

4 T butter, melted and cooled slightly, plus extra for greasing pan
1 large ripe banana (should yield about ½ cup pureed)
1c milk
¾ c flour
4 large eggs
2 T light brown sugar
½ tsp vanilla extract
¼ tsp table salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
Pinch of ground cloves

Filling:

8 oz cream cheese, well-softened
1½ c plain Greek Yogurt
⅓ c white sugar
½ tsp vanilla extract

Butterscotch Topping
(¼ recipe under Sauces & Dips)

Crepe Batter:

Blend banana in a food processor or use a hand blender (as I did), blending until totally smooth. Add melted butter, blend again. Add remaining ingredients and blend until they are all combined. Transfer batter, which will look pretty thin, to a bowl, cover with plastic wrap and chill for at least an hour, preferably overnight, and up to 2 days. When you remove the batter stir to re-distribute.

Heat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan thinly with melted butter (a silicone pastry brush works great). Pour about ¼ c batter into the skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 – 3 minutes. Flip the crepe and cook for another 30 seconds on the other side, before transferring to a plate to cool. Repeat until the batter is used up, stacking the crepes on top of each other (they won’t stick). You should get about 11-12 crepes. Cool completely.

Filling:

Whip cream cheese until fluffy, then beat in yogurt, ½ c at a time. When fully combined, add sugar and vanilla, beating until rich about fluffy for about another minute.

Assembly:

Lay first crepe on a cake plate or serving platter. Spread with ½ c of the yogurt-cream cheese filling. Repeat with all but the last remaining crepe, which should be stacked but have no filling on top as it is the lid.

Top with cooled Butterscotch Topping (recipe is under sauces).

Notes:

1. I read the recipe before I made it but somehow forgot (as I often do) the part about chilling the crepe batter – I forged ahead and they turned out great.
2. The original recipe (which is ¼ of the amounts in my posted Butterscotch Sauce is) calls for you to top the entire crepe with the cooled Butterscotch Topping. I made the topping and served it warm over the cooled crepe cake and then sprinkled the nuts over the top. It is for that reason that I increased the amount. In fact I could have poured the sauce in a glass and drank it – it is that good!

- Butterscotch Topping

Butterscotch Topping

2 c whipping cream
1 c packed dark brown sugar
4 T unsalted butter, at room temperature
2 tsp vanilla extract
1 tsp flaky sea salt, or to taste
2 c chopped pecans or walnuts, toasted (optional)

Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You’ll know it’s done when it becomes thick and smells toasty. Stir in the vanilla and salt, then the nuts (if using).

- Mac and Cheese

Mac and Cheese


2 T olive oil
1 lb chicken breasts cut into small pieces
Salt & pepper
1 small onion, chopped
1 lb macaroni elbows or similar shaped pasta
2½ c raw broccoli florets
3 T butter
3 T flour
½ tsp cayenne pepper
1 tsp paprika
3 c milk
1 c chicken stock
3 c grated sharp Cheddar cheese
1 T Dijon mustard

Heat a medium pan over medium to medium-high heat. Add the olive oil and chicken. Season with salt and pepper. Sauté a couple of minutes then add the onion and cook another 5 to 7 minutes until the onion is tender and the chicken is cooked through. Turn off the heat and reserve.

To boiling pasta water add the pasta and salt (to season the water). Cook 5 minutes, then add the broccoli. Cook another 3 or more minutes until the pasta is cooked to al dente and the florets are just tender.

While the pasta cooks, heat a medium saucepan over medium heat. Add the butter and melt, then add the flour, cayenne and paprika, whisking together over the heat until the roux bubbles and then cook 1 minute more. Whisk in the milk and stock and raise the heat a little to bring the sauce to a quick boil. Simmer the sauce to thicken (about 5 minutes).

Drain the pasta and broccoli. Add back to the pot and add the chicken to the pot.

Add the cheese to the milk sauce and stir until the cheese is melted. Stir in the mustard and season with salt and pepper. Pour the sauce over the pasta mixture and stir to combine. Adjust seasonings and transfer to a large serving platter.

Notes:

1. I thought this was a great twist on the usual mac and cheese. I actually put it in a casserole dish, sprinkled a bit more cheese over top and baked in a low oven (325°) for about 20 minutes.

- Sugar Cookie Puzzle

SUGAR COOKIE PUZZLE


3 c flour
1 tsp baking powder
½ tsp salt
1 c butter, softened
1¼ c white sugar
3 eggs
1 tsp vanilla extract

Combine flour, baking powder and salt. Stir until blended. Cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs and vanilla. Stir the flour mixture into the creamed mixture. Mix well. Form dough into 3 balls. Wrap each ball in plastic wrap and chill for 2 hours for easy handling.

Preheat oven to 350°.

Roll the dough out on a floured surface, one ball at a time, to an 8 x 10 rectangle that is about ¼ inch thick. Using a large spatula, transfer the dough onto a baking sheet that has been greased or lined with parchment paper.

Bake for 15 – 18 minutes, or until light golden around the edges. Remove from the oven and using cookie cutters, immediately cut shapes (like a puzzle) while still soft. Cool completely.

Notes:

1. The original recipe adds: Pack the pieces into a box with a note “Assembly required before eating”.
2. I made these for a kids Christmas party and decorated with Christmas colors – the kids loved them.

- Very Chocolate Chip Cookies

VERY CHOCOLATE CHIP COOKIES

½ c rolled oats
2¼ c all-purpose flour
1½ tsp baking soda
1 tsp salt
¼ tsp cinnamon
1 c butter, softened
¾ c brown sugar (packed)
¾ c white sugar
1½ tsp vanilla
½ tsp lemon juice
2 eggs
3 c semi-sweet chocolate chips
1½ c walnuts or pecans

Process the oats in a food processor or blender until fine. In a medium bowl, combine the ground oats with the flour, baking soda, salt and cinnamon.

In the bowl of your stand mixer, cream together the butter, sugars, vanilla and lemon juice. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until all ingredients are well blended.

Chill the dough overnight for best results (I did not and the results were pretty darn fine).

Preheat oven to 350°.

Spoon ¼ c portions (or less is you prefer a smaller cookie) onto a sheet pan. Place the scoops about 2 inches apart. Bake for 16-18 minutes (or less is you are making a smaller cookie) or until cookies are light brown and still soft in the middle.

Notes:

1. These are very similar to my recipe for Ultimate Chocolate Chips cookies but there are more chocolate chips and the cinnamon is a nice addition.

- Double Chocolate Layer Cake

DOUBLE CHOCOLATE LAYER CAKE

Cake:
3 oz good quality semi-sweet chocolate such as Callebaut or Lindt 70%
1½ c hot brewed coffee
3 c white sugar
2½ c flour
1½ c good quality dark cocoa
2 tsp baking soda
¾ tsp baking powder
1¼ tsp salt
3 large eggs
¾ c vegetable oil
1½ c well-shaken buttermilk
¾ tsp vanilla

Icing:
1 c butter
1⅓ c good quality dark cocoa
6 c icing sugar
⅔ c milk
2 tsp vanilla extract

Preheat oven to 300°.

Cake:

Spray 3 (8 or 9 inch) pans with Pam. Line the bottoms of the pans with parchment or wax paper.

Finely chop the chocolate and place it in a bowl. Add the hot coffee. Let the mixture stand, stirring occasionally, until the chocolate has melted and the mixture is smooth.

In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In the bowl of a stand mixer beat the eggs until thickened slightly and lemon colored (about 3 minutes with a stand mixer or 5 minutes with a hand mixer). Slowly add the oil, buttermilk, vanilla and melted chocolate/coffee mixture to the eggs, beating until well combined. Add the sugar mixture and beat on medium speed until just well combined. Divide the batter between the pans and bake in the middle of the oven until a tester inserted in the center comes out clean, 40 – 45 minutes.

Cool the layers completely in the pans on racks. Run a thin knife around the edges of the pans and invert the layers onto racks. Carefully remove the wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well, at room temperature.


Icing:

Melt the butter, stir in the cocoa. Alternately add the icing sugar and milk, beating until you reach spreading consistency. Add a small amount of additional milk if needed. Stir in the vanilla. Makes about 4 cups of icing.

Notes:

1. I have revisited my previous comments about other chocolate cakes. This is the very best.
2. The original recipe says it serves 12 to 14 – seriously those folks cannot be true chocolate cake lovers. This is a very tall cake but I would say 10 at the most even given the size.

- Baklava

BAKLAVA

Sugar syrup:
1¼ c sugar
¾ c water
1/3 c honey
1 T fresh lemon juice
3 strips lemon zest (removed in large strips with vegetable peeler)
1 cinnamon stick
5 whole cloves
1/8 tsp salt

Nut filling:
8 oz blanched slivered almonds
4 oz walnuts (I use pecans)
1¼ tsp ground cinnamon
¼ tsp ground cloves
2 T sugar
1/8 tsp salt

Pastry and Butter:
1½ c unsalted butter
1 pkg frozen phyllo dough

For the syrup:

Combine syrup ingredients in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolved. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava. When syrup is cool, discard spices and lemon zest (can be stored in an airtight container in the fridge for up to 4 days).

For the nut filling:

Pulse almonds in food processor until very finely chopped, about 20 1-second pulses. Transfer to a medium bowl. Pulse the walnuts/pecans in the food processor until very finely chopped, about 15 1-second pulses. Transfer to the bowl with the almonds and toss to combine (measure out 1 T nuts and set aside for garnish). Add cinnamon, cloves, sugar and salt to the nuts, toss well to combine.

To assemble and bake:

Spray a 13 by 9 inch baking pan with Pam. Adjust the oven rack to the lower-middle position and heat oven to 300°. Unwrap and unfold the phyllo dough on a large cutting board. Carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets in half yielding two stacks roughly the same size as the pan (one may be narrower than the other). Cover the phyllo with a damp tea towel.

Place one phyllo sheet on the bottom of the baking pan and brush until completely covered with butter. Repeat with 7 more phyllo sheets, brushing each with butter.

Evenly distribute about 1 c of nut mixture over the last layer. Cover with another phyllo sheet and dab with butter. Repeat with 5 more phyllo sheets, staggering sheets slightly, if necessary, to cover the nuts and brushing each with butter. Repeat layering with additional 1 c of nut mixture, 6 sheets of phyllo and remaining 1 c of nut mixture. Finish with 8 to 10 sheets of phyllo, brushing each except final sheet with butter. Use the palms of your hands to compress the layers, working from center outward to press out any air pockets. Spoon 4 T melted butter on the top layer and brush to cover all surfaces. Use bread knife or other serrated knife with a pointed tip in gentle sawing motion to cut baklava into squares, rectangles or diamonds.

Bake until golden and crisped, about 1½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from the oven, pour the cooled syrup over the cut lines until about 2 T remain syrup will sizzle). Drizzle remaining syrup over the surface. Garnish centre of each piece with a pinch of the reserved ground nuts. Cool to room temperature on a wire rack (about 3 hours) then cover with foil and let stand at least 8 hours before servicing. Can be wrapped tightly and kept at room temperature for 1 week.

- Dolmades (Stuffed Grape Leaves)

DOLMADES
(Stuffed Grape Leaves)

¼ c olive oil
2 large onions, diced
2 celery stocks, finely diced
1 c long grain rice
½ c chopped fresh dill
3 T chopped fresh parsley
3 T chopped mint
½ c lemon juice
salt
pepper

16 oz jar of grape leaves
Juice of 1 lemon
¼ c olive oil
Lemon wedges

Heat ¼ c of the oil in large saucepan. Add onions and celery. Sauté until transparent. Stir in the rice and herbs. Add 3 c water which should cover the mixture. Season with salt and pepper and bring to a boil. Lower the heat and let simmer until the rice is partially cooked, about 10 minutes. Remove from heat and add the lemon juice. Taste and adjust the seasoning. Let cool. Pick out 8-10 grape leaves and line the bottom of a large Dutch oven (they will protect the Dolmades from burning). If the grape leaves have any stems, cut them off and discard them. Place a small amount (original recipe says 1 tsp but I used a bit more) of the mixture in the centre of the stem. Fold the bottom of the leaf over, then fold the sides in and roll up, placing stems down.

Layer the dolmades not on the grape leaves that line the bottom of the pot. Pour the remaining lemon juice and ¼ c olive oil over the Dolmades. Simmer over medium low heat for about 30 minutes (DO NOT BOIL). Remove from heat and let cool for about 20 minutes before removing them.

Serve with lemon wedges.

- Roasted Greek Potatoes

ROASTED GREEK POTATOES


8 large red potatoes cut into wedges (skins left on)
½ c olive oil
1 T prepared mustard
½ c lemon juice
1 T oregano
3 garlic cloves, sliced
1 c water
salt
pepper

Preheat oven to 400°.

Place the potatoes in a baking pan and pour the oil over them. Mix and coat well. Sprinkle the garlic slices over the potatoes. In a medium size bowl, combine the rest of the ingredients and pour that mixture over the potatoes. Stir to ensure the potatoes are coated. Bake for 1½ hrs, turning at least once, until all of the liquid has been absorbed and the potatoes are golden.

- Garides Youvetsi (Shrimp with Tomatoes & Feta)

GARIDES YOUVETSI
(Shrimp with Tomatoes and Feta)

1½ lbs jumbo shrimp
4 T olive oil
1 medium onion, chopped fine
4 – 5 garlic cloves, minced
16 oz jar of good quality crushed tomatoes
½ c dry white wine (or Sambuca)
3 tsp oregano
Salt and pepper to taste
½ lb feta cheese, crumbled
Parsley

Shell and devein shrimp. Wash and drain. In skillet, sauté the onions and garlic in olive oil until soft and transparent. Add the shrimp and cook for 1 minute. Add the wine tomatoes and seasonings. Stir in the feta cheese and bake at 400° for about 12 minutes or until the cheese has melted a bit. Remove from oven, sprinkle on the parsley and serve (with pita bread).

Notes:

1. I now will only use Macedonian feta which I think is the best.

- Spanakopita (Spinach Pies)

SPANAKOPITA
(Spinach Pie)


2 big bunches of fresh spinach, washed and stems removed
½ c olive oil
2 medium onions, diced
½ c fresh chopped dill
3 T fresh parsley
½ c fresh chopped mint
2 c crumbled feta cheese
2 T long grain rice
4 eggs
1 pkg frozen phyllo dough
butter (melted)

In a large saucepan heat the olive oil and sauté the onions until soft (don’t brown). Add the spinach and cook until wilted. Remove from heat and drain. When cool, squeeze as much liquid out as you can.

Transfer the drained spinach/onion mixture to a large bowl and add the remaining ingredients except the phyllo and butter. Mix well.

Unwrap the phyllo dough. Take out a sheet and dab that sheet with butter. Place another sheet over the buttered one and dab that new sheet with butter. Take out one last sheet and place it over the second sheet. Do not dab that one with butter. You will now have three sheets. Cut 4 vertical rows. Place 1½ T of spinach mixture at the bottom end of the row. Brush butter along the edges of that row. Fold the phyllo over the filing to form a triangle. Continue to fold the phyllo maintaining the triangular shape. Place on a parchment lined baking sheet and brush with butter. Repeat the process until all of the filling and phyllo is used. At this point you can freeze the pies or bake at 400° until golden (15 – 20 minutes).

Notes:

1. I now will only use Macedonian feta which I think is the best.
2. The night before making the pies put the frozen phyllo dough in the fridge to thaw.
3. Make sure that as you take a sheet of phyllo you cover the remainder with a damp tea towel while you are working.
4. If you are baking frozen pies, do not thaw before baking.
5. The rice helps absorb the liquid and you won’t even notice it in the pies.

- Salsa

SALSA


5 lbs tomatoes (about 15 medium)
4 Jalapeno peppers
2 hot chili peppers
1 large Spanish onion, chopped (about 1½ c)
1 large green pepper, chopped (1½ c)
1 large red pepper, chopped (1½ c)
3 cloves garlic, fine chopped
1 can tomato paste
¾ c white vinegar
3 T sugar
1 T pickling salt
2 tsp paprika
3 T chopped cilantro

Blanch tomatoes in boiling water and rinse in cold water. Peel and squeeze out any excess juice. Place tomatoes in a large saucepan.

Remove cores from the peppers and chilies. Chop the peppers, chilies, onion, garlic and cilantro. Add the peppers, onion, garlic, tomato paste, vinegar, sugar, pickling salt, paprika to the tomatoes in the saucepan. Mix well. Bring to a boil over medium heat and simmer, uncovered, for 1 hour, stirring occasionally. Add cilantro and continue cooking for 15 – 30 minutes under desired consistency is reached. Stir occasionally.

Spoon sauce into hot sterilized jars filing to within ½ inch of the top of the jars. Process at the boil for 30 minutes.

Notes:

This year I used:

50 lbs tomatoes
10 large onions
50 assorted red and green peppers
5 Jalapeno peppers
3 hot red chilies (hotter than Jalapeno peppers)
2 orange chilies (milder than Jalapeno peppers)
6 large heads of garlic
12 x each of the other ingredients

Yield: 30 quarts

- Apple Pie Cookies

APPLE PIE COOKIES

Yield: 24 cookies

Crust
2½ c all-purpose flour, plus more for dusting surfaces,
dipping fork
2 T white sugar
1 tsp salt
1 c unsalted butter, very cold (cut into small pieces)
½ c water, very cold

Filling
3 Granny Smith apples
Squeeze of lemon juice
⅓ c white sugar
1 tsp ground cinnamon
Few gratings fresh nutmeg
A pinch of any other spices you like in your apple pie

To finish
1 large egg
Coarse or granulated sugar for garnish

Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.

In a small bowl mix the sugar, cinnamon, nutmeg and any other spices you like. In another small bowl whisk an egg with one teaspoon of water until smooth.

On a well-floured counter, roll out your pie dough pretty thin, a little shy of 1/8-inch thick. Use a 2½ inch cookie cutter to cut as many rounds as you can from the dough. Transfer them to parchment-lined sheet pans and keep them in the fridge until you need them. Once you’ve finished the first packet, repeat the process with the second packet of dough.

Peel the apples and chop them into very small pieces. Sprinkle the sugar/spice mixture and toss to combine. Sprinkle with a few drops of lemon juice to prevent browning.

Preheat oven to 350°.

Grab your first disc of chilled dough and lightly dampen it on one side with the water. This is to help it seal. Place about 1 tsp apples on the one disk. Place a second disc of dough on top (I found it easiest to seal it by picking the whole thing up and press the tops and bottoms together with your fingers). Back on the floured counter, cut decorative slits in your “pies”. Dip your fork in the flour and use it to create a decorative crimp on the sealed edges. Brush your cookie with egg wash and sprinkle with coarse sugar. Replace on sheet pan and chill while you prepare the others.

Bake cookies for 25 minutes, or until puffed and bronzed and very pie-like.

- Coleslaw Dressing

COLESLAW DRESSING


½ c mayonnaise
2 T honey
2 T cider vinegar
1 T Dijon mustard
½ tsp salt
¼ tsp pepper
½ tsp celery seeds (optional and I didn’t use)

Mix all ingredients and refrigerate until needed.

Notes:

1. I tried this after buying a package of broccoli coleslaw and it was great.
2. The recipe is for a coleslaw that uses 8 c of finely shredded cabbage that serves 6.

- Cranberry Chutney with Apple and Crystallized Ginger

CRANBERRY CHUTNEY WITH
APPLE AND CRYSTALLIZED GINGER


1 tsp vegetable oil
1 shallot, minced
2 tsp finely grated fresh ginger
½ tsp salt
2/3 c water
¼ c cider vinegar
1 c packed brown sugar
12 oz (3 c) fresh or frozen cranberries
2 Granny Smith apples, peeled, cored, and cut into ¼ inch pieces
1/3 c minced crystallized ginger

Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger and salt. Cook, stirring occasionally, until shallot has softened, 1 to 2 minutes.

Add water, vinegar and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ c cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.

Add remaining 1½ c cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving (sauce can be refrigerated for up to 3 days).

Notes.

1. I really don’t mess with turkey supper. I made this for a turkey that was not served at Thanksgiving or Christmas so breaking tradition seemed okay. It is yummy and I would make it again!.

- Cinnamon Buns

CINNAMON BUNS


3 c milk
6 T butter
6 T sugar
1 T salt
1 tsp sugar
½ c warm water
2 envelopes active dry yeast (4½ tsp)
2 large eggs
9 c flour

¾ c melted butter
1¼ c brown sugar
2 T cinnamon

Preheat oven to 350°.

Scald milk. Stir in butter, 6 T sugar and salt. Cool to lukewarm. Dissolve the 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes. Stir. In large mixing bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast.

Add 4 – 5 c of the flour and beat well for 10 minutes (I use a stand mixer for this and then transfer the dough to a larger bowl). With a wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, adding additional flour as needed (this is a soft dough). Place dough in a well greased bowl and roll dough over to grease the top. Cover with plastic wrap and let rise in a warm place until dough doubles in size, about 1 hour.

Punch down the dough and turn out onto a lightly floured surface. Divide dough in half. To fill, roll each piece of dough into a 9 x 18 inch rectangle. Spread ¼ c of margarine evenly onto each rectangle (see note). Combine brown sugar and cinnamon. Sprinkle onto the rectangles (see note). Roll dough up like a jelly roll, starting from the long side. Cut into 2 inch slices.

Place remaining ¼ c of melted butter in the bottom of a 16½ x 11½ x 2½ inch pan. Arrange slices in pan and cover loosely with greased wax paper.

Let rise in pan until doubled in size, about 45 – 60 minutes.

Bake for 35 – 40 minutes.

Remove from oven and immediately invert onto a serving tray.

Makes 18 large cinnamon buns.

Notes.

1. Although I use this recipe I don’t mix the brown sugar and cinnamon. I spread softened (not melted) butter on the rectangle (and I use way more butter to cover the surface. I then sprinkle the brown sugar over top (again using more) and then the cinnamon (you guessed it, more). I do not put the melted butter on the bottom of the pan. There is enough goo in my buns to reach the bottom of the buns!

2. I also make 24 smaller (but still a good size) cinnamon buns.

3. I also line the bottom of my pan with parchment paper.

4. Use dental floss to slice the roll – it works great and doesn’t crush the buns.

- Butternut Squash Soup

BUTTERNUT SQUASH SOUP


2½ lb butternut squash, peeled, seeded and cut into 2 inch chunks (about 7 c)
2 T unsalted butter
1 leek (white and light green parts only) quartered lengthwise, sliced thin and washed
thoroughly (about 1½ c)
salt and pepper
4 c chicken (or vegetable broth)
1-2 c water
2 sprigs fresh thyme
1 bay leaf
Pinch cayenne pepper
Sour cream (optional)

Place squash in bowl, cover and microwave until paring knife glides easily through flesh (14 – 18 minutes), stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes. Reserve liquid.

Melt butter in Dutch oven over medium-high heat. Add squash, leek and 1 tsp salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot (10 – 13 minutes)

Add 2 c broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 c broth, reserved squash liquid, 1 c water, thyme sprigs, bay leaf and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender (6-7 minutes).

Remove and discard bay leaf and thyme sprigs. Use an immersion blender to process soup (or place batches in blender). Thin soup with 1 c water if it is too thick. Season with salt and pepper to taste. Serve with a dollop of sour cream,

Notes.

1. I like this soup because so many that I have tried (and like) have cream or have strong spices that can sometimes hide the squash flavour. This is a more simple (but still delicious) soup.

- Ponderosa Cake

PONDEROSA CAKE


1 c butter
2 c sugar
2 eggs, beaten
1 tsp vanilla
3 medium ripe bananas (or thawed from frozen)
3 c flour
2 tsp baking powder
2 tsp baking soda
1 c sour cream

1 tsp cinnamon
½ c brown sugar

1 ½ c chocolate chips

Preheat oven to 350°.

Cream together butter and sugar. Add beaten eggs and beat until smooth. Add vanilla and bananas, mixing until smooth. Sift flour, baking powder and baking soda, add to banana mixture alternately with sour cream, ending with dry ingredients.

Pour half of the batter into a greased 9 x 13 pan.

Combine cinnamon and brown sugar. Sprinkle half of this mixture over the batter in the pan. Top with half of the chocolate chips. Repeat layers.

Bake for 50 minutes until the middle is well set. If underbaked it will sink (experience talking).