2 oz. semisweet chocolate, coarsely chopped, or 1/3 cup semisweet chocolate pieces
1/3 cup sugar
4 cups milk
1 tablespoon instant coffee crystals (optional)
Whipped cream (optional)
Marshmallows (optional)
Directions
In a medium saucepan combine chocolate, sugar, and 1/2 cup of the milk. Cook and stir over medium heat until mixture just comes to boiling. Stir in remaining milk and, if desired, coffee crystals; heat through. Do not boil.
Remove from heat. Strain mixture through a fine mesh strainer or sieve to remove excess bits of chocolate.
If desired, beat milk mixture with a rotary beater until frothy. Makes 6 (about 6-ounce) servings.
Top with whipped cream or marshmallows, if desired.
6 tablespoons (3/4 stick) unsalted butter, cut into 1-inch pieces
1 cup packed dark brown sugar
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
2 cups pecans, chopped coarse
Directions
After removing the partially baked pie crust from the oven, leave the oven rack at the lower-middle position and reduce the temperature to 275 degrees Fahrenheit. (The crust must still be warm when the filling is added.)
For the filling: Melt the butter in the top of a double boiler. Remove the bowl from the heat and stir in the sugar and salt until the butter is absorbed. Whisk in the eggs, then the corn syrup and vanilla until smooth. Return the bowl to the double boiler and stir until the mixture is shiny, hot to the touch and measures 130 degrees on an instant-read thermometer. Remove from heat and stir in pecans.
Pour the pecan mixture into the warm, partially baked pie crust. Bake until the filling looks set but yields like Jell-O when gently pressed with the back of a spoon, 50 to 60 minutes. Transfer the pie to a wire rack and cool to room temperature before serving
1 can (12 fl. oz.) Nestle Carnation evaporated milk
1unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour filling into pie shell.
Bake pie in preheated 425 degree Fahrenheit oven for 15 minutes. Reduce temperature to 350 degrees Fahrenheit; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
Serve immediately or refrigerate. Top with whipped cream before serving.
In small bowl toss together graham crumbs, margarine or butter and 2 tablespoons sugar. Press crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.
In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
Pour into crust. Bake at 325 degrees Fahrenheit for about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more.
Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.
In a large mixing bowl, cream together the butter, sugar, and vanilla. Beat in the flour and salt. Add pecans and mix well. If dough appears to be too soft, refrigerate until it becomes firm enough to handle.
Shape in 1-inch balls. Put on ungreased cookie sheets. Bake in a 325 degree Fahrenheit oven for about 20-25 minutes, or until pale brown.
Remove to wire racks. Once completely cooled, dust with powdered sugar
1 recipe Pizza sauce (below) or store-bought pizza sauce
12 ounces mozzarella, shredded (3 cups)
3 tablespoons grated Parmesan cheese
Olive oil
6 tablespoons torn fresh basil
Directions
Adjust an oven rack to the lower-middle position. Preheat oven to 500 degrees.
Meanwhile, turn the dough out onto a lightly floured counter, cut into 3 even pieces, and cover with plastic wrap. Working with one piece of dough at a time, shape into a smooth, round ball, cover again with plastic wrap, and let rest 20 to 30 minutes.
Uncover one ball of dough, and stretch and shape the dough into a 12-inch round on a piece of parchment paper. Slide dough onto a 12-inch pizza pan.
Spread about 1/2 cup of the pizza sauce over the dough, leaving a 1/2-inch edge of dough uncovered. Sprinkle with 4 ounces (1 cup) of the mozzarella and 1 tablespoon of the Parmesan. Lightly brush the edge of the dough with oil.
Bake until the edges brown and the cheese is golden in spots, 8 to 13 minutes. While baking, prepare the next pizza.
Transfer pizza to a cutting board, discarding the parchment paper. Sprinkle with 2 tablespoons of the basil and cut the pizza into 6 wedges.
Repeat steps 3 to 6 with the remaining two pizzas.
Pizza dough: Ingredients
4 1/4 cups bread flour, plus extra for the counter
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
1 1/2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups water, warm
Directions
Pulse 4 cups of the flour, yeast, and salt in a food processor (fitted with a dough blade, if possible) to combine. With the processor running, pour the oil, then the water through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer
Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball, about 5 minutes, adding the remaining 1/4 cup flour as needed to prevent the dough from sticking to the counter. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size 1 to 1 1/2 hours.
Pizza sauce: Ingredients
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
Salt and pepper
Directions
Heat the oil and garlic in a medium saucepan over medium heat until the garlic is sizzling, about 1 1/2 minutes. Stir in the tomatoes and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper to taste
For lemonade or limeade base, in a medium saucepan heat and stir water and sugar over medium heat until sugar is dissolved. Remove from heat; cool 20 minutes. Add citrus peel and juice to sugar mixture. Pour into a jar; cover and chill up to 3 days
For each glass of lemonade, combine equal parts base and water in ice filled glasses; stir
In a mixing bowl, cream butter, peanut butter and sugars. Beat in egg, milk and vanilla. Combine the flour, baking soda and salt in a separate bowl; add to creamed mixture and mix well. Stir in chocolate chips, if desired
Roll into 1-inch balls; roll in additional sugar, if desired. Place 2 inches apart on parchment-lined baking sheets. Flatten with fork, if desired. Bake at 375 degree Fahrenheit oven for 7-9 minutes or until golden brown. Remove to wire racks to cool.
1/3 to 1/2 cup strawberry, cherry, or apricot jam or preserves
Directions
Beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can. Stir in any remaining flour. Cover and chill dough for about 1 hour or until easy to handle
Grease a cookie sheet; set aside. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts. Place 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball. Bake in a 375 degree Fahrenheit oven for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Just before serving, fill centers with jam
In a large mixing bowl, beat eggs, granulated sugar, melted chocolates, oil, baking powder, and vanilla with an electric mixer until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill for 1 to 2 hours or until easy to handle.
Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place balls 1 inch apart on an ungreased cookie sheet. Bake in a 375 degree Fahrenheit oven for 8 to 10 minutes or until edges are set and tops are crackled. Transfer to a wire rack and let cool. If desired, sprinkle with additional powdered sugar.
In a small saucepan, melt butter and chocolate over low heat; set aside to cool completely.
Preheat oven to 350 degrees Fahrenheit. Grease a 8x8-inch baking pan.
In a medium mixing bowl, beat eggs until light and foamy. Beat in sugar. Add salt and vanilla. Stir in cooled chocolate mixture, then stir in flour. Fold in nuts, if desired. Pour batter into prepared pan.
Bake for about 20 minutes or until edges begin to leave side of pan.
2 boneless and skinless chicken thighs or breasts, cubed
8 cups chicken broth
2 bay leaves
16 oz. (1 pkg.) egg noodles
Salt and pepper
Directions
Put oil in the bottom of a pot over medium heat. Add garlic and onion and cook until fragrant and onion is translucent, about 2 minutes. Add diced carrots and celery and saute until tender, about 5 to 6 minutes. Add cubed pieces of chicken and cook until chicken is cooked on the outside. Pour in broth and add bay leaves. Bring to a boil, then reduce to a simmer. Simmer for about 30 minutes, removing any foam that forms on the surface.
Remove bay leaves and add egg noodles about 8 minutes before taking the pot off the heat (or however long the package instructions on the noodles say). Season with salt and pepper to taste
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips (12 ounces)
Directions
Preheat oven to 350 degrees Fahrenheit. Whisk together flour and baking soda in a bowl.
Put butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add vanilla and eggs; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.
Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until centers are set and edges are golden, 10 to 12 minutes., rotating sheets halfway through. Let cool on baking sheets 2 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
To make the walnut pesto, place basil leaves and garlic in a food processor or blender and mix well. Add 1/3 cup walnuts and continue to blend until nuts are finely ground. With the machine running, drizzle in olive oil. When you have a smooth paste, transfer to a bowl and stir in Parmesan. Season with salt and pepper.
Chop the remaining 1/3 cup walnuts; set aside.
Cook pasta according to directions. Drain.
In a large bowl, combine pasta, pesto, chicken, and sundried tomatoes. Stir until evenly coated
Top each serving with chopped walnuts. Makes 6 servings.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Cook the marshmallows, milk, and chocolate in a medium saucepan over low heat, whisking constantly, until melted and smooth, about 4 minutes.
Transfer the mixture to a medium bowl and set in a larger bowl of ice water. Let stand, whisking often, until cool and thickened, 15 to 20 minutes.
Whip the cream and vanilla with an electric mixer on low speed until frothy, about 1 minute. Increase to high speed and continue to whip until soft peaks form, 1 to 3 minutes.
Fold the whipped cream into the chocolate mixture, leaving just a few streaks. Spoon into wine glasses or goblets, cover with plastic wrap, and refrigerate until set before serving, about 6 hours.
