Caramel Apple Pie

Pastry Pie Crust for Single Crust Pie

1/4 c. sugar
2 TBS unbleached flour

5 c. peeled Cortland* apples, sliced thin (about 2.5 lbs)

1/2 c. unbleached flour
1/4 c. sugar
1/2 tsp cinnamon
1/4 c. butter, softened
1/4 c. chopped pecans

6 oz. (1/2 small jar) caramel ice cream topping (I use Smucker's Fat Free.)

Roll out pie crust, line deep 9 inch pie dish & place in refrigerator while you prepare the pear & crumble mixtures.

Preheat oven to 425.

Combine 1/4 c. sugar, 2 TBS flour and in small bowl. Put apples in large non-metal bowl. Add sugar mixture to apples & toss to coat.

In a small bowl, combine the 1/2 c. flour, 1/4 c. sugar & cinnamon. Cut in butter until mixture resembles coarse crumbs. Mix in pecans. (I often do this first & set aside.)

Pour apple mixture into unbaked pie crust, spreading evenly. Cover edge of pie crust with foil. Bake for 10 minutes at 425.

Remove pie from oven; reduce heat to 375. Remove foil from edges.

Sprinkle crumb mixture over apples. Bake for 35 minutes at 375.

Spoon caramel topping evenly over top of pie. Bake for an additional 5-10 minutes or until pie is bubbly & crust is golden.

Remove to wire rack & allow to cool a bit before serving. (Serving too warm is delicious, but messy!)

*I prefer Cortlands because the result is a juicy, but still "firm" apple pie. You may also use Macintosh, Jonathon or Empire apples.

Pork Medallions in Beer & Onion Sauce

1 - 1.25 lb. pork tenderloin, sliced into 1/2 inch medallions*

2 TBS unbleached flour
1/2 tsp salt
fresh ground pepper (a/b 1/4 tsp)

2 TBS olive oil

1 medium onion (baseball size) sliced in half, then thin sliced

3/4 c. full bodied beer (a nice pale ale or Oktoberfest works well)
3/4 c. hot organic vegetable (or beef) broth

1 TBS cornstarch
1/4 c. water

In small bowl, mix flour, salt & pepper. Add pork medallions & coat well.

Heat oil in 10 inch skillet over medium heat. Add pork & cook for 3 minutes. Turn & cook for 3 minutes more. Add onions; cook for 5 minutes, turning pork halfway through.

Pour in beer & broth. Cover & simmer for 15 minutes.

Combine cornstarch & water, stirring until smooth. Stir into sauce, mixing well. Cook until thick & bubbly.

Serve over egg noodles or mashed potatoes.

*You may substitute 4 boneless pork chops for the medallions.

Southwestern Black Bean Soup

2 TBS olive oil
1 medium onion, chopped
2 gloves garlic, minced

1 stalk celery, chopped
1 large banana pepper, seeded & diced
1 jalapeno pepper, seeded & diced

1 can petite diced tomatoes, undrained
1 can black beans,rinsed & drained
1 c. frozen corn
1/2 tsp cumin (or more to taste)

3 c. organic vegetable broth (or 3 c. water & good boullion)

shredded cheddar

Heat oil in 4 qt. pan over medium heat. Add onion & garlic & saute until onion just becomes translucent. Add celery & peppers & continue to saute for an additional 2-3 minutes. Stir in tomatoes & liquid, black beans & corn. Mix well. Add cumin. Add vegetable broth, stir well, & bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, ladle into bowls & sprinkle generously with shredded cheddar.

Guinness Stew (Lamb or Beef)

1.25 - 1.5 good grade lamb, cut into 1/2 inch chunks, all fat removed (I usually grab a nice beef sirloin if I can't find good lamb)
olive oil

1/3 c. flour
1 can diced tomatoes
1 c. Guinness (or other stout)
1 c. warm beef broth (or 2 c. water & good quality soup base)
fresh ground pepper

5 - 6 good size baking potatoes, peeled & cut into 1/2 inch cubes
1 - 2 c. baby carrots
1 c. frozen peas
2 stalks celery, cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch chunks
2 cloves garlic, minced

Preheat oven to 330.

Warm beef broth in microwave, add fresh ground pepper to taste.

In large ovenproof skillet or Dutch Oven, heat 2 TBS oil. Add lamb (or beef) & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in canned tomatoes with all liquid, Guinness & broth with seasonings. Stir gently & allow to come to slight simmer. Add all vegetables & stir well, adding more liquid as necessary to cover. Bring to simmer.

Place in oven and allow to cook for 2.5 hours, stirring every so often, adding a bit more Guinness if needed.

Italian Lemon Cookies

1/2 c. butter (1 stick), softened
1/2 c. sugar

3 eggs

1 tsp. vanilla
1 tsp. fresh lemon juice

2 & 1/2 c. unbleached flour
1 TBS baking powder

2 TBS milk, + 1 TBS additional if needed

Glaze:
2 c. powdered sugar
2 TBS fresh lemon juice
1 TBS milk

colored jimmies

Preheat oven to 350. Line a cookie sheet with parchment*.

In large mixing bowl, cream butter & sugar until light. Add eggs, one at a time, mixing well after each addition. Mix in vanilla & lemon juice.

In separate bowl, mix flour & baking powder. Add to butter mixture in 3 batches, alternating with milk (dry, wet, dry, wet, dry, wet). Use additional milk if necessary. Batter will resemble brownie batter.

Using spring action melon baller/scoop, plunk dough on parchment. Bake for 10-12 minutes. Do not overbake, edges of cookies will not brown. Remove to wire rack & cool completely.

Mix all glaze ingredients until smooth. Glaze cookies, setting on wire rack over wax paper, & sprinkle with colored jimmies.

Allow glaze to harden (set in fridge to speed this step up). Store in airtight containers.

*I use wax paper to line the cookie sheet, it smokes a little, but doesn't affect the taste!

Great White Chili

2 TBS olive oil
1 & 1/3 lb. boneless, skinless chicken breasts, diced

1 medium onion, chopped
2 cloves garlic, minced

1 large banana pepper (or 2 medium), sliced into thin strips & cut into 1/2 inch pieces
2 jalapenos (or 3 small), sliced into thin strips & cut into 1/4 inch pieces

2 c. organic chicken broth, warm (or 2 c. water & good boullion base)
2 cans Great Northern beans, rinsed & drained
1 c. white corn

1/4 tsp cumin
1/2 tsp oregano

1 tsp. fresh lime juice

Heat olive oil in large saucepan or Dutch oven; add chicken & cook until no longer pink. Add onion & saute until just translucent. Add garlic & saute 2 minutes more. Add peppers & saute lightly for 1 - 2 minutes.

Pour in chicken broth; bring to a simmer. Add beans & corn; return to simmer. Stir in cumin & oregano. Simmer for 25 minutes.

Stir in lime juice. Simmer an additional 5 minutes.

Top with shredded Monterey Jack. Serve with a mixed green salad & corn muffins or tortillas.

White Chocolate Macadamia Cookies

3/4 c. butter (1 & 1/2 sticks), softened
3/4 c. light brown sugar
1/3 c. granulated sugar

1 tsp. vanilla
1 egg

1 & 2/3 c. unbleached flour
3/4 tsp baking powder
1/2 tsp baking soda

2 c. quality white chocolate chips
3/4 c. macadamia nuts, chopped

Combine butter & sugars in large mixing bowl; mix well until creamy. Beat in vanilla & egg. Stir in dry ingredients in 3 batches to incorporate gradually. Stir in white chocolate chips & nuts by hand.

Turn dough out onto plastic wrap, form into flattened disc & wrap tightly. Refrigerate for at least 1 hour, but no more than 3.

Preheat oven to 375.

Drop dough by rounded tablespoon onto ungreased cookie sheet. For more uniform cookies, use spring action melon baller/scoop. Bake for 8 - 11 minutes or until edges are lightly browned. Allow to cool on baking sheet for 2 minutes; remove to wire rack & cool thoroughly. Store in tightly covered containers.

Vegetable Beef Barley Soup (Quick & easy for a busy day!)

2 TBS olive oil
1.25 lbs. lean beef stew meat, cut into very small pieces (less than 1/2 inch)
1 medium onion, diced
2 cloves garlic, minced

6 c. warm organic beef broth (or 6 c. water & good boullion)
fresh ground pepper
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. ground ginger

1 stalk celery, diced
1 - 16 oz package frozen mixed vegetables
2 baking potatoes, washed, peeled & diced

1/2 c. quick cooking barley
1/2 c. alphabet noodles

Heat oil over medium high heat in large Dutch oven or soup pot. Add meat & brown well. Add onion & garlic & cook, stirring often, until onion just begins to be translucent.

Pour in warm broth & seasonings; bring to a boil. Reduce heat to simmer & add celery, mixed vegetables & diced potatoes. Cover & simmer for 25 minutes, stirring occasionally.

Add barley & alphabet noodles. Cover. Continue to simmer for an additional 10 minutes until barley & noodles are done, stirring often.

Serve with a nice crusty bread.

Fudge Frosting

1/3 c. butter, melted
1/3 c. cocoa
2 & 1/2 c. powdered sugar
1 & 1/2 tsp. vanilla
2+ TBS milk

Melt butter in large glass mixing bowl in microwave. Stir in cocoa; blend well. Slowly stir in powdered sugar on low speed. Beat in vanilla & milk, slowly increasing speed to high & beat until frosting is of spreading consistency, adding additional powdered sugar or milk if necessary.

Fudge Cake

2 & 1/2 ounces unsweetened baking chocolate (2.5 blocks)
3/4 c. butter, softened
2 c. sugar
1 tsp. vanilla
2 eggs
2 & 1/4 c. unbleached flour
1 & 1/4 tsp. baking soda
1 & 1/3 c. water

Preheat oven to 350. Grease & flour two 9-inch round cake pans or one 13x9 inch rectangular pan.

Melt the chocolate in microwave. (Mine takes 2-3 minutes on High.) Cool slightly.

Cream butter, sugar & vanilla in large mixing bowl until light & fluffy. Add eggs & cooled chocolate; blend well. Mix flour & baking soda together in small bowl. Add dry ingredients alternately with water in two batches each.

Pour into prepared pan(s). Bake 35-40 minutes for round pans, 40-45 minutes for 13x9, or until center tests clean. Remove from oven, cool on wire rack for 10 minutes.

Remove 9 inch rounds from pans & cool completely. (Allow 13x9 to cool completely in pan before frosting.)

Frost with Fudge Frosting

Sweet & Sour Pork (or Chicken)

1.3 - 1.5 lbs pork tenderloin (or lean boneless pork chops)* cut into 1 inch cubes
2 TBS olive oil

1 & 1/2 c. fresh pineapple, cut in 1 inch chunks
1 large green pepper, seeded, cut into squares
1 large red pepper, seeded, cut into squares
1 large onion, chopped into large pieces
1 clove garlic, minced

3/4 c. pineapple juice
2 TBS cornstarch
3 TBS reduced sodium soy sauce
1 TBS rice vinegar
1 TBS fresh grated ginger (or 1/2 tsp dried ground ginger)

In large heavy skillet (or Dutch oven), heat oil. Add pork cubes & cook until light golden. Add pineapple, peppers, onion & garlic. Cook, stirring often, until onions are tender.
Stir cornstarch into pineapple juice until smooth. Stir into pork and vegetables along with soy sauce, rice vinegar & ginger; heat to boiling. Reduce heat, and simmer for 2 minutes until sauce is thick & bubbly.

Serve over hot cooked rice.

*For Sweet Sour Chicken, substitute 1.3 - 1.5 lbs boneless, skinless chicken breasts, cut into 1 inch cubes, for the pork.

Carrot Cake with a Tropical Flair

2 c. unbleached flour
2 c. sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. allspice

1 & 1/2 c. canola oil
3 eggs
2 tsp. vanilla
1 - 8 oz. can crushed pineapple, undrained

2 c. shredded carrots
1 c. chopped walnuts
1/2 c. shredded coconut

Preheat oven to 350. Grease & flour a 9x13 cake pan (or 2 - 9 inch round pans)

Mix all dry ingredients together in large mixing bowl. Add oil, eggs, vanilla & pineapple with juice; mix together until moistened. Add carrots, walnuts & coconut; beat at medium speed for 2 minutes. Pour into prepared cake pan(s).

Bake 35 - 40 minutes or until center tests clean. (Reduce time for 9 inch pans, 20 - 30 minutes.)

Remove from oven & place on wire rack to cool.

Frost with Cream Cheese Frosting:
8 oz. light cream cheese, softened
1/2 c. butter, softened (1 stick)
3 & 1/2 c. powdered sugar
1 tsp. vanilla

Combine all ingredients in large electric mixer bowl; beat until smooth. Add additional 1–2 c. powdered sugar if necessary until icing reaches desired consistency.

Mixed Bean Soup

1 c. Great Northern beans
3/4 c. Pinto beans
1/4 c. brown lentils
8 c. water

1 - 8 oz can tomato sauce
1 medium onion, chopped
2 cloves garlic, minced
1/4 lb. bacon, cooked & broken into small pieces
1 tsp. fresh thyme
1 tsp. dried parsely
fresh ground black pepper
1 TBS good quality beef soup base

3 - 4 large baking potatoes, peeled, cooked & mashed (3 c. mashed)

3 medium carrots, diced
2 stalks celery, diced

Rinse & drain all beans. Combine with 8 c. water in large stockpot. Bring to simmer, cover & cook for 1 & 1/2 hours.

Add tomato sauce, onion, garlic, cooked bacon bits, thyme, parsley, pepper & soup base. Stir to blend well. Bring back to simmer; cover & cook for an additional 2 hours.

Meanwhile, wash, peel, cut & cook potatoes in 2 inches of water in medium saucepan for 20 minutes or until tender. Drain. Mash well, leaving a few lumps.

Add mashed potatoes, carrots & celery to soup; stir to blend. Continue to simmer for another hour, until vegetables are tender, stirring occasionally so that soup does not scorch.

Baked French Onion Soup

4 medium onions, thinly sliced
1 TBS butter
1 TBS olvie oil
1/4 tsp sugar
2 TBS unbleached flour
6 c. organic beef broth (or 6 c. water & good boullion), warmed
1/4 c. dry white wine
fresh ground pepper

4 - 1 inch slices of day old baguette
1 c. shredded Gruyere cheese (Jarlsburg or Baby Swiss may be used as substitute)

Melt butter in 4 qt. saucepan over medium low heat; add olive oil, mix well. Add sliced onions & saute for 15 minutes in covered pot, stirring occasionally. Uncover & add sugar. Saute, stirring frequently, for 30 minutes or until golden brown. Sprinkle with flour; heat for 2-3 minutes, stirring constantly. Blend in warm broth & wine; season to taste. Simmer on low heat, partially covered, for one hour.

Preheat oven to 325.

Divide soup into 4 ovenproof bowls. Sprinkle 1/8 c. cheese over soup in each bowl. Float slice of bread on soup; sprinkle evenly with remaining cheese. Bake for 15-20 minutes, until hot.

Preheat broiler. Set each soup bowl under broiler for 2-3 minutes until cheese is golden brown.

Serve immediately.

Reduced Red Wine Sauce

2 bottles dry red table wine (I prefer a Cabernet or hearty Zin)
7 garlic cloves, halved
2 tsp. whole mixed peppercorns (a blend of black, red, green & pink)
2 fresh thyme sprigs
1 bay leaf

Place all ingredients in a heavy saucepan & bring to a boil. Reduce heat & simmer, stirring occasionally, for 2-3 hours until reduced by half & slightly thickened.

Strain through a fine mesh strainer or chinois.

Serve warm, or chill for later use.

Macaroni & Cheese for Grown-up Tastes!

1/4 c. butter
1/4 c. unbleached flour
4 c. milk
1 & 1/2 c. shredded Sargento 6 Cheese Italian Blend (Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago) or Quatro Fromage (4 cheese mixture)
fresh ground pepper

1 lb. elbow macaroni, cooked al dente to package directions

Heat oven to 350.

Cook the macaroni to package direction to al dente. Do not overcook. Drain well & pour into large Corning dish. (2.5 quart size works well)

Meanwhile, melt butter in medium saucepan over medium heat. When melted, quickly stir in flour & blend well to form a roux (thick paste). Warm the milk in the microwave until it makes its first small bubbles; do NOT bring to a boil. Pour into the butter/flour roux & stir thoroughly until smooth. Add the cheese & mix well until all cheese is melted & sauce is smooth. Stir in fresh pepper to taste.

Pour the cheese sauce over the macaroni in the Corning dish. Stir well to make sure all pasta is covered.

Place in oven for 20-25 minutes until heated through. Remove & let set for 5-10 minutes before serving.

Top each serving with 1/4 c. (more or less to taste) Reduced Red WIne Sauce

Herbed Goat Cheese

one 7 - 9 oz log of chevre (fresh goat cheese)

2 tsp fresh chives, chopped
2 tsp fresh Italian parsley (flat leaf), chopped
2 tsp fresh thyme, chopped (or fresh basil or other herbs of choice!)
freshly ground pepper

Combine herbs & pepper in a small bowl. Mix well. Place a piece of wax paper or plastic wrap on the counter & spread the herb blend evenly. Roll the cheese in the mixture to coat; don't press too hard, you want to retain the shape of the log.

Wrap tightly in plastic wrap & refrigerate until needed.

Serve with fine crackers, small slices of baguette or pita wedges.

The herbed cheese can also be added to pizza or pasta. Or serve a piece in the center of a bowl of warm Roasted Red Pepper & Eggplant Spread for a delicious treat!

Tuscan Bean Soup with Tortellini (Fast & easy!)

3 c. fresh or frozen cheese tortellini, cooked to package directions

5 c. organic chicken broth (or 5 c. water & good quality boullion)
3 large cloves garlic, minced
1 tsp fresh basil, finely chopped
2 c. baby spinach, thoroughly washed & cut into thin strips
1 - 16 oz can Cannelini or Great Northern beans

grated Parmesan/Romano cheese blend

In separate pot, cook tortellini according to package directions until just tender. Do not overcook! Drain.

Meanwhile, combine broth & garlic in large pan & bring just to a boil. Stir in basil, spinach & beans. Reduce heat & simmer 8-10 minutes. Stir in tortellini & simmer for an additional 2 minutes.

Ladle into bowls, sprinkle with grated cheese. Serve with crusty bread & a salad.

Chocolate Bread (Great for Gifts!)

2/3 c. firmly packed brown sugar
1/2 c. butter (1 stick), softened
1 c. semi-sweet mini chocolate chips, melted
2 eggs
2 & 1/2 c. unbleached flour
1 & 1/2 c. applesauce
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
1/2 c. semi-sweet mini chocolate chips

*Optional: 1/2 c. chopped hazelnuts

Preheat oven to 350. Grease 5 mini-loaf pans (5-1/2 x 3 inch).

Combine brown sugar & butter in large mixing bowl. Beat at medium speed until creamy & light, 1 - 2 minutes. Add 1 c. melted mini chocolate chips & eggs. Continue beating until well mixed. Add flour, applesauce, baking powder, baking soda & vanilla. Beat on low speed until creamy, scraping bowl often. By hand, stir in 1/2 c. mini chocolate chips (& nuts if desired).

Spoon batter into mini loaf pans. Bake for 35-40 minutes or until center tests clean. Remove from oven to cool for 10 minutes; turn onto wire rack to cool completely.

Toffee Topped Snack Cake

2 c. brown sugar
2 c. unbleached flour
1/2 c. butter (1 stick), softened
1 tsp. baking powder

1 tsp. vanilla
1 c. milk
1 egg

1 c. semi-sweet chocolate chips
1/2 c. broken walnuts (small pieces)

Preheat oven to 350. Thoroughly grease 9x13 inch baking pan.

With pastry blender or fork, blend brown sugar, flour and butter until mixture resembles coarse crumbs. Remove 1 c. and set aside for later.

To remaining mixture, add baking powder, vanilla, milk & egg; mix by hand until smooth. Turn batter into prepared pan, spreading evenly.

Sprinkle reserved crumb mixture evenly over batter. Top with chocolate chips & nuts.

Bake for 30-35 minutes or until center tests clean.

Note: To cut recipe in half, use 1 egg yolk instead of whole egg. Divide remaining ingreadients in half & use 8x8 inch baking pan.