French Toast Sticks

8 to 10 slices thick-cut bread
1/4 cup butter, melted
4 eggs
1/3 cup sugar
2/3 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of salt

Preheat oven to 350ºF.

Cut the thick bread slices into thirds so you have 2 sticks per slice of bread.

Combine remaining ingredients in a mixing bowl, beat well to combine.

Dip bread sticks into the egg mixture one at a time, and place on a baking sheet that has been sprayed with cooking spray.

Bake in a 350º oven for about 30 minutes. Flip the sticks over halfway through baking time to crisp both sides.

**To freeze, allow to cool completely before wrapping well in a freezer bag. To reheat, pop in a 350 oven for about 8 minutes to refresh. Alternatively, they can be reheated in a microwave for a minute or two, but they will lose their crispness.

Impossible Coconut Pie

2 cups milk
1/4 cup melted butter
4 eggs
1 cup packed brown sugar
1/2 cup Bisquick Heart Smart
1 tsp vanilla
1 cup sweetened coconut flakes, toasted
1/2 cup sweetened coconut flakes- not toasted

Preheat oven to 350ºF. Spray a 10" pie plate or a deep dish pie plate with cooking spray.

Combine milk, butter, eggs, brown sugar, bisquick, and vanilla in a blender. Blend together for about 20 seconds. Add the toasted coconut and pulse to combine.

Pour the blended mixture into the pie plate. Sprinkle the top with the un-toasted coconut flakes. Bake in a 350ºF oven for about 45 minutes, or until a knife inserted near the center comes out clean.

Chill before serving for best flavor.

Caramel Popcorn

8 cups popped popcorn (about 1/2 cup unpopped)
3/4 cup packed brown sugar
1/3 cup butter
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 teaspoon vanilla

Preheat oven to 300ºF. Sort through the popped corn to remove any unpopped kernels. Place the popcorn in a large roasting pan or other deep pan, place in the oven to keep warm while you make the caramel.

Combine brown sugar, butter and corn syrup in a heavy saucepot over medium-high heat. Cook and stir to boiling. Carefully clip on a candy thermometer to the side of the pan. Continue to cook and stir to 255º, or hard-ball stage. This should take about 4 minutes.

Remove saucepot from heat and stir in vanilla and baking soda. Pour caramel over the popcorn and stir gently to coat the kernels.

Bake in a 300ºF oven for 15 minutes. Stir gently, return to oven, and bake for 5 more minutes.

Transfer popcorn to a large piece of foil or sheet pans to cool completely. Break up into clusters. Store tightly covered.

For Nutty Caramel Corn prepare as above, except add 1 1/2 cups peanuts, walnut halves, cashews, or pecan halves to the caramel coated corn before baking. Toss gently.

Spaghetti Pie

6 cups leftover cooked spaghetti (or other pasta)
1 egg
1 teaspoon Italian Herb seasoning
1 1/2 cups shredded cheddar cheese
1/4 cup melted butter
1/2 pound ground beef
1 small onion, chopped
1 jar marinara sauce
1/2 cup grated Parmesan cheese

Preheat oven to 350ºF.

In a large mixing bowl, combine pasta, egg, herb seasoning, cheddar cheese and butter. Mix well.

Spray a 9 x 13 pan with cooking spray, put spaghetti mixture into the pan and spread evenly.

In a saucepan over medium high heat, brown ground beef and onions together until nicely browned. Drain any grease. Spread ground beef and onions over the top of the pasta mixture in the pan.

Pour the bottled marinara sauce over the ground beef mixture, spreading to the edges. Sprinkle the top with the Parmesan cheese.

Bake in a 350ºF oven for 30 minutes, or until bubbling nicely.

Pierogi Dough

2 Eggs
1/4 tsp salt
4 TBS margarine -- melted (I used butter)
4 Cups flour

In a small bowl, mix the eggs, salt, and melted margarine.

Place flour in a large bowl. Add liquid to dough and mix until crumbly. Add enough water to form dough. (About 2 cups of water.)

Knead on a lightly floured surface for 10 minutes to make the dough smooth and elastic.

Roll out a large piece and cut into 4 inch circles.

Fill with about 2 Tablespoons of filling. Fold the dough circle over itself, making a half- circle.

Pinch edges together and crimp with a fork.

Place in boiling water for about 5 minutes until pierogi float to the top.

Yield:
"3 dozen"

Cranberry Chutney

from The Farmhouse Cookbook by Susan Loomis

Cranberries are so full of natural pectin that they are ideal for conserves, and this sweet, tart spread is wonderful. It can be canned or frozen, or kept in the refrigerator for weeks. I like to use it on sharp Cheddar cheese sandwiches, as a condiment for curry, or alongside roast chicken.

1 pound (4 cups) fresh or frozen cranberries
I small tart apple, peeled, cored, and diced (I never peel)
2 cups packed light brown sugar
3/4 cup cider vinegar
1/2 cup dried currants
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. yellow mustard seeds
1/2 to 1/2 tsp. dried pepper flakes

1. Place all the ingredients in a large heavy saucepan (using only 1/4 tsp. of the red pepper flakes) and bring to a boil over medium high heat. Reduce the heat and simmer until the mixture thickens slightly, about 25 minutes. The cranberries will pop as they cook. Taste and adjust the pepper flakes.

2. Allow the chutney to cool, then ladle into jars. Cover and refrigerate for up to 3 months. Alternatively, ladle into sterilized jars and *seal according to mfrs. instructions. Or place in freezer containers, allow to cool to room temperature and freeze for up to one year.

Yield: 2 pints

*Process for 10 minutes in a boiling water canner
NOTE: I like to add some finely chopped orange rind.

Brown Beef Stock

Adapted from Joy of Cooking

Preheat oven to 425ºF. Lightly oil a roasting pan.

Combine:
3 pounds meaty beef shanks, cut into 2-inch pieces or oxtails, split into chunks, or a combination
1 pound chicken parts, rinsed (backs, necks, wings, legs or thighs)
2 medium onions, quartered
2 carrots, peeled and thickly sliced
2 celery stalks, cut into 2-inch pieces.

Place everything in the roasting pan and roast, stirring occasionally to prevent burning, until the bones are well-browned, about 40-45 minutes. Transfer the meat and vegetables to a stockpot.

Place the roasting pan on the burner over medium heat and add about 2 cups of cold water to the roasting pan. Scrape up any browned bits on the roasting pan and then pour the water out of the roasting pan and into the stock pot. Add cold water to the stock pot to cover the meat and vegetables- around 14 cups of water.

Bring to a boil over medium heat, skim off any scum that forms as it cooks. Reduce the heat and simmer gently- uncovered. After about 30 minutes, add:
1 leek that has been split and thoroughly cleaned, and cut into 2-inch pieces
1 bouquet garni, including 1 clove

Simmer, uncovered, for 4 hours, skimming of any scum as it cooks. Also, add water if needed to continuously cover the meat and vegetables in the pot. Cook for 4 hours. Strain into a clean pot. Let cool, uncovered, then refrigerate. Remove the fat before using the stock.

Makes about 10 cups stock.

Macaroni with Spiced Beef & Tomato Sauce

from Bon Appetit magazine, 2002

Makes 4 servings.

2 tablespoons olive oil
1 pound ground sirloin
2 large onions, halved, thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/3 cup dry red wine
2 tomatoes, cut into 1/2-inch pieces
1 8-ounce can tomato sauce
8 ounces large macaroni
Freshly grated Parmesan cheese

Heat oil in heavy large pot over high heat. Add meat and onions and sauté until brown, about 10 minutes. Reduce heat to medium and add cinnamon, cayenne, and cloves; sauté 5 minutes. Add wine, tomatoes, and tomato sauce; simmer until mixture is thick, stirring occasionally, about 10 minutes.

(Can be made 1 day ahead. Cool slightly. Chill sauce uncovered until cool, then cover and chill. Rewarm before continuing.)

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with grated Parmesan cheese and serve.

Oatmeal-Banana Pancakes

2 cups milk
1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs -- beaten
1/4 cup vegetable oil
1 ripe banana -- mashed with a fork

In bowl, pour milk over rolled oats; let stand for 5 to 10 minutes.

In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.

Beat eggs, oil, and bananal together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).

Heat a large greased skillet over medium to med-high heat or a griddle to 350ºF.

Pour in about 1/4 cup batter for each pancake and cook for about 3 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.

Turn over and cook for about 30-60 seconds longer, or until nicely set and golden brown.

Hold pancakes in a 200ºF oven until ready to serve.

Rich Rolled Sugar Cookies

adapted from Joy of Cooking

2 sticks butter, softened
1 cup sugar
1 large egg
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons vanilla
2 1/3 cups all-purpose flour

Beat the butter on sugar on medium speed until fluffy and well blended. Add the egg, baking soda, salt, and vanilla and beat until well combined. Add the flour. Stir until blended and smooth.

Divide the dough in half, roll into a ball, and flatten somewhat. Cover with plastic wrap and place in the refrigerator for at least 1 hour.

Preheat oven to 350ºF.

After chilling, roll out the cookie dough to about a 1/4-inch thickness on a lightly floured counter or cutting board. Cut out cookies and carefully transfer to an ungreased cookie sheet. Re-roll the cookie dough as many times as necessary to use up the dough, chilling when not using.

Bake for 9 to 11 minutes, or to desired doneness (as brown around the edges as you'd like them). Remove the cookie sheet from the oven, let sit for about 30 seconds before removing the cookies to a cooling rack to cool completely.

If desired, you can sprinkle the cookies with colored sugars or sprinkles before baking. Otherwise ice and decorate after completely cooling. Makes about 4-dozen cookies.

Peanut Butter Chocolate Chip Brownies

from Cooking Light magazine, June 2000

1 cup all purpose flour
1/4 cup semisweet chocolate mini chips
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white

1. Preheat oven to 350

2. Coat bottom of an 8 inch square baking pan with cooking spray (do not coat sides of pan)

3. Lightly spoon flour into dry measuring cup, level with a knife. Combine flour, chocolate chips, soda and salt in a bowl.

4. Combine sugars, and remaining ingredients in a bowl, stir until well blended. Add flour mixture stirring just until blended. Spread batter in bottom of pan. Bake at 350 for 25 minutes or until a wooden pick comes out almost clean.

Quick Caramels

1 cup butter
2 1/4 cups packed brown sugar
1 14-ounce can sweetened condensed milk
1 cup light corn syrup
1 teaspoon vanilla

Line an 8x8 or 9x9 inch baking pan with foil, extending foil over edges of the pan. Butter foil, and set aside.

In a heavy 3 qt saucepan melt butter over low heat. Add brown sugar, condensed milk, and corn syrup, mix well. Cook and stir over medium high heat to boiling. Carefully clip a candy thermometer to the side of the pan. Cook and stir mixture over medium heat to 248F or firm ball stage. (10 to 15 minutes)

Remove the saucepan from the heat; remove thermometer. Stir in vanilla. Immediately pour caramel mixture into the prepared pan. When firm, use the foil to lift it out of the pan. Use a buttered knife to cut into 1 inch squares. Wrap each caramel in waxed paper. Makes about 2 pounds.

To dip Caramel apples: Wash and dry 14 to 16 small tart apples; remove stems. Insert a wooden stick into the stem end of each apple.

Prepare as above, except do not pour caramel into prepared pan. Working quickly, dip each apple into hot caramel, turning to coat. If desired, dip bottoms of apples into 1 cup chopped nuts. Set on a buttered baking sheet; chill if desired.

Pumpkin Bread

from King Arthur Flour Whole Grain Baking

2 cups whole wheat flour, traditional or white whole wheat
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter (I used 1/2 cup vegetable oil)
1 cup packed light or dark brown sugar
1/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (9 1/2 ozs) canned pumpkin (I used fresh, cooked and mashed)
3/4 cup chopped nuts
3/4 cup raisins, dried cranberries, or chocolate chips

Preheat oven to 350ºF. Grease a 9x5 inch loaf pan.

Whisk together the flour, baking soda, powder, salt, and spices in a medium bowl.

Cream together the butter and sugars in a large mixing bowl until light and fluffy. beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in nuts and raisins, cranberries, or chips.

Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Remove the bread from the oven and place it on a rack to cool for 15 minutes. After 15 minutes, run a table knife around the edges of the pan to make sure the bread isn't sticking, turn it out of the pan and place it on the rack to finish cooling completely before slicing.

Mexican Stuffed Shells

12 large pasta shells -- cooked (12 to 18)
1 lb ground beef
3 tablespoons taco seasoning
1/2 cup water
1 onion -- chopped
1 1/2 cups salsa -- divided
1 cup grated cheese -- divided
28 ozs. tomato sauce
chili powder -- to taste
green onions -- for garnish

Brown ground beef and drain.

Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.

Mix together remaining salsa, tomato sauce,and chili powder.

Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.

Fill each shell with the ground beef mixture and place in pan.

Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.

Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).

If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

Lime and Honey Marinade for Chicken

12 pieces of chicken (I used wings)
3 large limes -- juice and zest of
8 ounces liquid honey
1 tablespoon grated fresh ginger
1 garlic clove -- crushed (optional)

Combine lime juice, lime zest, honey, ginger, and garlic in a large ziploc bag.

Add chicken and combine well.

Squeeze out as much air as possible and freeze.

Remove from freezer the night before serving and defrost all day in the fridge; chicken will marinate as it defrosts.

Transfer chicken to a roasting pan and bake at 350 for 25-30 minutes (40-45 minutes for bone-in chicken), or until chicken is cooked through.

You can also cook this chicken on the BBQ/grill if desired.

Chicken and Dumplings

3 tablespoons butter
4 pieces chicken (thighs and drums) -- (4 to 6)
1 medium onion -- quartered
1/4 cup chopped celery
2 tablespoons chopped celery leaves
1 minced garlic clove
1/4 cup flour
4 cups chicken broth
1 teaspoon sugar
1 teaspoon salt (unless using bouillon and water)
1/2 teaspoon black pepper
1 teaspoon dried basil
2 bay leaves
2 carrots -- cut in 4 inch lengths then quartered (2 to 3)
2 cups peas or corn (or a mix of both)
dumplings (Nan's Dumplings-recipe to follow)

Heat butter in skillet, brown chicken on all sides.

Remove chicken and place in 9x13 in pan or rotating pan.

Add onion, celery, celery leaves, garlic and carrots to fat in pan and sauté for 5 minutes on medium heat.

Remove carrots and place around chicken.

Mix chicken broth with spices.

Whisk flour into veggies and gradually whisk in broth stirring constantly until boiling.

Add peas and or corn and pour over chicken Cook covered at 350° for 40 minutes.

Top with Nan's Dumplings dropping by tablespoons on top of chicken and broth. Cook 10 minutes covered at 425° then uncover and cook 10 minutes more.


Nan's Dumplings (for chicken and dumplings)

1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon chicken bouillon or vegetable bouillon granules (optional)
1/4 cup grated cheddar cheese
1 egg -- beaten
1 1/2 tablespoons melted butter
1/3 cup milk
2 sprigs chopped fresh parsley

Mix dry ingredients together then stir in cheese.

Mix Egg, butter and milk together.

Stir into flour mixture until well mixed (dont over mix).

Drop into soup or stew, cover and simmer for 12 min.

I sometimes drop 1/2 teaspoons into soup for mini dumplings.

They also freeze well once cooked.

Raita with Onion and Tomato

2 cups plain nonfat yogurt
1 cup 1/4- inch tomato cubes
1/2 cup 1/4-inch cucumber cubes
1/2 cup finely chopped onion
3/4 teaspoon salt
1/2 teaspoon roasted cumin powder**
1/4 teaspoon cayenne (optional)

Stir the yogurt well with a wire whisk in a small bowl. Add the tomatoes, cucumber, onion and salt, stir to combine.

Garnish with the roasted cumin powder and cayenne if using. Serve immediately, or cover and refrigerate until ready to serve.

**Roasted cumin powder: In a frying pan or an iron griddle, dry-roast 1/4 cup of cumin seeds over medium heat until reddish-brown to dark brown. Cool to room temperature. Grind the seeds in a blender or spice grinder and store in an airtight container.

Lentil Dal

1 tablespoon olive oil
1 cup onions -- chopped
1 tablespoon fresh ginger -- peeled, minced
1 teaspoon cumin seeds
1 teaspoon turmeric -- ground
1/2 teaspoon red peppers -- crushed
4 cloves garlic -- minced
2 cups cauliflower florets -- chopped
2 cups tomatoes -- chopped
2 1/2 cups water
1 cup dried lentils
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro -- minced
3/4 teaspoon salt
6 cups cooked basmati rice or long grain rice -- cooked

Heat olive oil in large saucepan over med-high heat. Add onion and next 5 ingredients (onions through garlic); saute 2 minutes.

Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil.

Cover, reduce heat, and simmer 35 minutes or until lentils are tender.

Stir in lime juice, cilantro, and salt. Serve 1 cup lentil mixture with 1 cup rice.

Cranberry Meringue Pie

1 pie crusts -- (9 inch) baked
2 packages fresh cranberries -- (12 ounce)
1 cup sugar
1/3 cup cranberry-apple juice
1/4 teaspoon salt
3 tablespoons cornstarch
1/3 cup water
1 teaspoon fresh ginger -- grated
2 tablespoons butter
1 teaspoon vanilla extract
MERINGUE
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar
1/2 teaspoon lime rind -- finely grated

Combine cranberries, one cup of sugar, cran-apple juice and salt in a large saucepan.

Bring to a boil then reduce heat and simmer for 5 minutes over medium heat; stirring occasionally, until cranberries "pop".

Pour the cranberries through a mesh strainer and discard skins/solids.

Return the drained mix to the saucepan and add the cornstarch and water.

Stir well over medium-high heat and then add ginger.

Bring this mixture to a boil and cook for 2 minutes, stirring constantly.

Remove from the heat after 2 minutes and add the butter and vanilla, mixing well.

Pour this mixture into your pre-baked pie crust.

Prepare your merinuge by beating the egg whites and cream of tartar at high speed with an electric mixer until they become foamy. Add the 1/3 cup of sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (about 4 minutes).

Add the lime rind and beat slowly until just blended.

Cover the cranberry mixture with the meringue and sealing to the edge of the pie crust.

Bake at 325 degrees for 25 minutes or until meringue is a light golden brown.

Cool completely on a wire rack before serving.

Crème Anglais

from Joy of Cooking

Whisk together in a medium bowl until slightly thickened:
6 large egg yolks
1/3 to 1/2 cup sugar
Pour into a medium, heavy saucepan:
2 cups whole milk, 1 cup whole milk and 1 cup light or heavy cream or 2 cups half & half
(Really, even low-fat milk works here)
Cook, stirring, over medium heat until bubbles form around the edges. Slowly whisk the hot milk into the egg yolks and sugar. Return this mixture to the saucepan. Rinse out and dry the mixing bowl, then set a fine-mesh sieve over the top. Place the saucepan over low heat. Using a heatproof spatula or a wooden spoon, stir the sauce gently but constantly, sweeping the entire pan bottom and reaching into the corners. As soon as the sauce is slightly thickened, remove the pan from the heat and stir for 2 minutes to complete the cooking. The sauce should be the consistency of heavy cream and register around 170ºF on an instant-read thermometer. Pour the sauce through the sieve and let cook for 10 minutes, stirring periodically to prevent a skin from forming. Stir in:
2 teaspoons vanilla
Serve warm or cold. If chilling, let the sauce become completely cold before covering, as condensation will cause it to thin. The sauce can be covered and refrigerated for up to 3 days. To reheat, set the container of sauce in water heated to 165ºF and stir until warmed through.