Baked Bree

the book

Based on the blog by Bree Hester

Baked Bree
the book

Baked Bree
the book

Based on the blog by Bree Hester

Copyright 2011 Bree Hester All rights reserved. No part of this book may be reproduced in any form, except for the inclusion of brief quotations in review without permission in writing from the author/publisher.

To my family, the best guinea pigs around.

Recipes
Dinner
baked potato soup bruschetta pasta turkey meatballs passover dinner caprese chicken chicken tandoori burgers chicken with boursin indian butter chicken barbacao key lime pie flag cupcakes chocolate ice cream hot chocolate cookies snickerdoodle cupcakes almond biscotti

Breakfast
blueberry muffins lemon ricotta muffins pancake muffins cinnamon bun pancakes christmas morning granola rice pudding

cheese and chicken taquitos chicken nuggets bbq chicken sandwich buffalo chicken garlic bacon chicken wraps taco salad spinach salad

Dessert
vanilla bean icecream reese cheesebars pecan brittle cannoli dip lemon lavendar pots de creme grand marnier pecan pie lemon bar peanut butter pie cherry buckle coconut cake mint chocolate chip icecream dirt cake

orange marmalade caramel sauce barbecue sauce mustard chimichurri sauce pesto

Appetizers
blue cheese bacon dip italian sub dip crab dip roquamole baked potato dip

table of contents

Lunch

Condiments

BREAKFAST

Blueberry Muffins
6 tablespoons unsalted butter 1 3 cup whole milk 1 large egg 1 large egg yolk 3 4 teaspoon vanilla 1 12 cups flour 3 4 cup sugar 1 1 2 teaspoons baking powder 3 4 teaspoon salt 2 cups blueberries For the crumb topping: 3 tablespoons cold butter cut into small cubes 1 2 cup flour 1 3 2 tablespoons sugar

> > >

Melt the butter and let cool slightly. Whisk in milk, egg, egg yolks, and vanilla until well blended. In another bowl, whisk together the flour, sugar, baking powder, and salt. Wash and pick over your blueberries. You could toss them in a bit of flour so that they do not sink, but I did not this time. Add the dry ingredients to the wet ones. And mix until just combined. Fold in the blueberries. In a small bowl, fork together the butter, flour, and sugar until the mixture is crumbly.

>

Add the batter to muffin liners and sprinkle the top with the crumb mixture. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean. Put in a basket and deliver them to some nice people that deserve a treat. Make a batch of these for someone and I promise you that you will have a friend for life.

> >

> > >

breakfast

Lemon Ricotta Muffins

2 cups flour 2 teaspoon baking powder 1 2 teaspoon baking soda 1 2 teaspoon salt 1 cup sugar 1 stick butter room temperature 1 tablespoon finely grated lemon zest (from 2 lemons) 1 cup whole milk ricotta cheese 1 egg 1 tablespoon fresh lemon juice 1 2 teaspoon almond extract 1 3 cup sliced almonds
1

> Preheat your oven to 350 degrees. Line a muffin tin with
paper liners.

> In a bowl, whisk together the flour, baking soda, baking

powder and salt. Set aside.

> Cream together the butter and sugar until light and fluffy. > Beat in the ricotta cheese. Add in the egg, lemon juice
and almond extract.

> Add the dry ingredients and stir until just blended. This > >
Sprinkle the almonds and extra sugar on top. I used a sanding sugar, but regular sugar is just fine. Bake for 20 minutes or until the muffins are a pale golden color. Cool slightly. Serve and enjoy!

is a thick batter. Using and ice cream scooper, divide the batter into the liners.


1 cup flour 1 teaspoon baking powder 1 2 teaspoon baking soda 1 2 teaspoon cinnamon 1 4 teaspoon salt 2 tablespoons sugar 2 3 cup buttermilk 1 egg 2 tablespoons pure maple syrup 2 tablespoons melted butter 1 teaspoon vanilla 1 2 cup milk chocolate chips Glaze: 1 cup powdered sugar 2 tablespoons pure maple syrup

Pancake Muffins
>
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and sugar. In another small bowl, whisk together the buttermilk, egg, maple syrup, butter, and vanilla. Pour the wet ingredients into the dry ingredients. Mix the muffin batter until just combined. Add the chocolate chips. Fold together. Line a 24 cup mini muffin tin with paper liners and put about a tablespoon of muffin batter in each one. I add two extra chocolate chips to the tops of each one.

Cinnamon Bun Pancakes

> >
Bake the pancake muffins in a preheated 350 degree oven for about 8 minutes. While the muffins cool slightly, whisk together the powdered sugar and maple syrup. If it is too thick, add a little more syrup or water. Dip the top of the muffin into the maple syrup glaze. Try not to eat them all. It is gonna be hard. Real hard. 1 12 cups flour 3 tablespoons sugar 1 2 teaspoon salt 4 teaspoons baking powder 1 tablespoon cinnamon 2 eggs, beaten 1 cup milk 2 tablespoons maple syrup 1 4 cup melted butter 1 tablespoon vanilla To make the frosting: 1 cup confectioners sugar 2 tablespoons melted butter 2 tablespoons milk

> Whisk the ingredients together until smooth and a pouring consistensy. If too thick add more milk, if too thin, add more sugar.

>

> Put all of the dry ingredients in a bowl. > Whisk the dry ingredients together. > Add the wet ingredients and whisk together until well
combined.

> >

> >

> Preheat a griddle or large saute pan over medium heat.

Cook until brown on both sides.

>

They are delicious just like this but even better with the frosting.

breakfast

Christmas Morning Granola

4 cups oats 3 cup brown sugar 1 4 cup canola oil 1 3 cup honey 3 4 teaspoon salt 1 teaspoon cinnamon 2 teaspoons vanilla 1 2 cup shredded coconut 1 4 cup pepitas 1 4 cup chopped walnuts 1 3 cup dried cherries
1

>

In a large bowl, (it needs to be pretty big, as you are going to be tossing this) combine the oats, brown sugar, salt, cinnamon, nuts, and coconut. In another bowl, combine the oil, honey, and vanilla. Pour the liquids into the oats and toss well. Spread the granola out on a parchment lined baking sheet. You clump it up at this point if you like. I like chunks of granola so I leave big globs on the parchment.

>

> > >

Bake the granola in a preheated 300 degree oven for about 40 minutes. Every 10 minutes or so, give it a stir. You want the granola to dry out and the nuts to toast. Add the dried fruit to the pan and stir it in. Let the granola cool and keep in an airtight container for a week up to 10 days. Put the granola into a bowl and pour in some milk. If you are feeling really fancy, add some fresh fruit. Or sprinkle the granola over yogurt.

>

>

breakfast

Rice Pudding Brulee

For the rice: 1 3 cups water 2 3 cup long grain rice pinch salt
1

>

For the custard: 2 cups whole milk 1 2 cup heavy cream 1 vanilla bean split 2 large egg yolks 3 large whole eggs 1 4 cup honey 1 4 cup sugar 1 4 teaspoon salt zest of one orange 2 tablespoons rum
1

In a small saucepan bring the water to a boil. Add the rice and a pinch of salt. Simmer it, covered, for 15 to 20 minutes until all of the water is absorbed. Fluff with a fork. Transfer the rice to a bowl and let cool. Preheat the oven to 300 degrees. Butter a 9 inch shallow baking dish. Bring the milk and heavy cream to a boil. Split the vanilla bean in half. Scrape the seeds into the pan. In another bowl, whisk together the eggs, honey, sugar, salt, rum, and orange zest. Whisk until well combined. Add the milk mixture in a slow stream while whisking. Pour the custard into the baking dish.

>

> >

Put the custard dish inside a larger pan. Add hot water until it reaches halfway up the side of the pan. Bake the custard for one hour or until the custard is set. Let the custard cool and then chill it covered in plastic wrap for at least 6 hours or overnight. Just before you are ready to serve it, cover the top with the brown sugar. Try to spread the sugar evenly over the top. Do a better job than I did.

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breakfast

For the brulee: 3 cup light brown sugar

>

Broil the sugar 2 to 3 minutes until it is melted. It is easy to burn the sugar, so keep your eye on it. This is really good and comforting. Make it for a dessert or even a brunch.

LUNCH

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Cheese & Chicken Taquitos

1 bar cream cheese 2 cup green enchilada sauce 2 tablespoons lime juice 1 teaspoon cumin 1 teaspoon oregano 2 teaspoons chili powder 1 teaspoon onion powder salt and pepper 2 cloves minced garlic 1 3 cup chopped cilantro 4 green onions, sliced 3 cups shredded cooked chicken 2 cups shredded Monterey Jack cheese or a mix of Mexican cheeses 1 large package flour tortillas
1

> In a large bowl, mash together

the cream cheese, enchilada sauce, lime juice, spices, garlic, and green onions. salt and pepper.

> Line a baking sheet with tin

> Mix it together. Season with > Add the cheese, cilantro, and
shredded chicken.

foil, spray it with cooking spray. Place the taquitos seam side down. Spray the top with cooking spray. oven for about 10 minutes or until the tortillas are brown and crispy.

> Bake in a preheated 400 degree

> Warm up your tortillas so that

they are more pliable. Put a few Tablespoons of the filling in the tortilla and roll up.

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lunch

Chicken Nuggets
4 chicken breasts cut into pieces 1 cup buttermilk 1 cup crushed cornflakes 1 cup panko crumbs 4 tablespoons brown sugar 1 teaspoon salt 1 2 teaspoon pepper 1 2 teaspoon ground allspice

BBQ Chicken Sandwich

>
Drain the buttermilk from the chicken and drop into the crumb mixture. Coat well. I line a cookie sheet with foil and put a cooling rack on top it the foil. I spray the rack with cooking spray. At this point, you can put these in the freezer. Just add an extra 5-10 minutes to the cooking time. Bake the nuggets in a 375 degree oven for about 15 to 20 minutes. 1 rotisserie chicken shredded 1 12 cups barbecue sauce (I used my homemade sauce, but your favorite bottle sauce will be wonderful also) 3 tablespoons room temperature butter 1 tablespoon chopped fresh parsley 1 garlic clove minced finely salt and pepper 4 rolls or 8 slices white bread

> >

Cut the chicken into small pieces. Cover the chicken with buttermilk. Let it sit in the fridge for at least an hour or overnight. It helps tenderize the chicken. If you do not want to do this, you can dredge them in flour and egg. Put the other ingredients in a bowl and mix it up.

> > > > > >

Combine the butter, garlic, parsley, salt and pepper in a bowl. Set the butter aside. The leftover butter is so good on corn, garlic bread, tossed into pasta. It is the same butter that I use for my garlic bread. Yum. Shred the chicken. Put the chicken into a saucepan and add the barbecue sauce. Cook over medium heat until heated through. Meanwhile, butter your rolls. Stick them in a hot oven to toast. Put some chicken mixture on the toasty, garlic roll.

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lunch


1 rotisserie chicken shredded slider buns 3 tablespoons butter 1 2 cup hot sauce 4 tablespoons honey 2 tablespoons white vinegar 1 4 teaspoon pepper 1 2 teaspoon salt For the blue cheese spread: 1 2 cup sour cream 1 4 cup crumbled blue cheese 1 tablespoon vinegar 3 chopped green onions salt and pepper to taste

Buffalo Chicken Sliders

> > > > > >
Melt the butter in a saucepan over medium heat. Add the hot sauce, honey, vinegar, salt and pepper. Bring to a bubble. I think that the honey is the most important ingredient in this recipe. While you are waiting for your sauce to come to a bubble, toast some buns. Add the shredded chicken and cook until heated through. Put all of the spread ingredients in a bowl. Mix it together. Give it a taste to make sure that it is seasoned properly. I made a little slider assembly line. I spread some blue cheese spread on one side and added the chicken on top. I put the top on and was done.

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Garlic Bacon Chicken Wraps

Marinade for chicken: 1 3 cup olive oil 3 cloves chopped garlic 1 4 teaspoon salt 1 4 teaspoon pepper 1 teaspoon Italian seasoning (I used a Tuscan blend, anything would be good though) 3-4 chicken breasts 1 red pepper, diced 1 head Romaine shredded 6 pieces bacon, cooked and crumbled Honey Mustard tortillas

> > >

Assemble your ingredients. Slather your tortilla with honey mustard. The cafe used mayonnaise also, but, well, you know how I feel about mayo. Add the rest of the ingredients and you are ready to eat. If you have a normal size tortilla, wrap it up. How hard was that? Easy summer dinner. Or lunch. Perfect for any occasion.

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lunch

Taco Salad
For the Honey Lime Dressing: 1 4 cup honey juice of 3 limes 2 tablespoons white vinegar 1 tablespoon cumin 1 2 teaspoon kosher salt 1 4 teaspoon fresh ground pepper 1 3 cup olive oil For the salad: 1 head of Romaine shredded 3 green onions, sliced 1 red pepper, diced half of a red onion, sliced thin 2 ears grilled corn (or a bag of thawed frozen corn) half of a bunch of cilantro tomatoes grilled chicken (just seasoned with salt and pepper, and little cumin. 1 2 cup shredded cheese tortilla chips, crushed Your favorite beans

> Put everything except for the olive oil in a bowl and
whisk until combined.

> While whisking, slowly pour in the olive oil. Whisk until
smooth. Taste it. Does it taste balanced? It may need more acid, so add more lime juice or vinegar. Not sweet enough? Add a bit more honey.Maybe more salt and pepper. whisk it back together. bowl.

> Set aside. If it breaks before you are ready to serve, just > Put everything except for the chips and beans in a large > Toss it. Add a little dressing. Add some sliced limes. Dinner is served.

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lunch

Spinach Salad
For the pecans: 6 ounces pecan halves 2 tablespoons melted butter 3 tablespoons sugar 1 4 teaspoon ground ginger 1 teaspoon curry powder 1 2 teaspoon kosher salt a pinch of cayenne pepper Vinaigrette: 3 cup cider vinegar 2 tablespoons maple syrup 1 tablespoon Dijon mustard 1 4 teaspoon kosher salt 1 4 teaspoon pepper 1 3 cup olive oil
1

>

Preheat your oven to 350 degrees. Toss the pecan in all the melted butter with the remaining ingredients. Toss to coat the pecans completely. Spread the nuts on a foil lined cookie sheet. Bake 10 to 13 minutes. Cool and set aside. You can make these a few days ahead of time and keep them in an airtight container. Put all of the vinaigrette ingredients in a jar with a lid and shake until combined. Dressing done.You can make this a few days ahead of time also.Keep it in the frdige until you are ready to use it. This makes a lot of dressing. Use about 1/4 and go from there when dressing your salad.

>

Put everything into the bowl. Season the leaves with a little salt and fresh black pepper. Toss with 1/4 of the dressing On this particular evening, I made this a dinner salad. I marinated the chicken in some of the dressing with about a tablespoon of curry powder whisked in. I wanted the flavor of the chicken to mirror the flavors of the nuts. We grilled the chicken and sliced it on the bias. I drizzled a little more dressing on the top of the grilled chicken. Looking at these pictures again are making me very hungry.

>

>

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To make the salad: 1 (10 ounce) package baby spinach 1 Gala or Fuji apple thinly sliced 1 small red onion thinly sliced 1 2 cup blue cheese crumbles

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APPETIZERS

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Blue Cheese Bacon Dip

7 bacon slices 2 garlic cloves, minced 2 packages cream cheese, softened 1 3 cup half and half 1 2 cup blue cheese crumbles 2 tablespoons chopped fresh chives 1 3 cup toasted chopped walnuts

>

Cook the chopped bacon in a skillet until brown and crispy over medium high heat, about 10 minutes. Drain the bacon on a paper towel lined plate. Have you ever seen a more gorgeous picture? Add the minced garlic to the pan and saute for 1 minute. Beat the cream cheese with a mixer at medium speed until smooth. Add the half and half and mix until well combined.

>

>

Stir in bacon, garlic, blue cheese, chives, and walnuts (reserve a few nuts and chives for the top). Taste for seasoning. I added a pinch of salt and a lot of pepper. Spoon the mixture into a small casserole dish or 4 (1-cup) ramekins. Bake at 350 degrees until golden and bubbly. Garnish with remaining walnuts and chives. Serve with grapes, apple slices and crackers or toasted baguette would be nice too.

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appetizers

Italian Sub Dip

Italian Sub Dip: 4 pound Capicola or imported ham (sliced thick) 1 4 pound Genoa Salami (sliced thick) 1 4 pound pepperoni (sliced thick) 1 2 pound Provolone cheese (sliced thick) 2 medium tomatoes or 4 Roma tomatoes, chopped 1 2 onion, diced 1 2 cup shredded Iceberg lettuce 1 tablespoon red wine vinegar 4 tablespoons hot pepper spread Salt Pepper 1 tablespoon oregano
1

> > > >

Cube the meats and cheese into small cubes. Put it in a bowl and add the chopped tomatoes, and onions. Add in the hot pepper spread and oregano. Season well with salt and pepper. Combine well and chill. Let the flavors combine for an hour or overnight. Right before you are going to serve, toss in the Iceberg lettuce. Serve with toasted bread. In the bowl of a stand mixer proof the yeast with the sugar and warm water. Let stand 3 minutes until foamy. Turn the mixer to low and add the flour. Dissolve the salt in 2 Tablespoons of warm water and add this to the bowl.

>

Pour in the olive oil. When the dough starts to come together turn the mixer to medium and mix until smooth, about 10 minutes. Periodically, stop the machine and pull the dough off. The dough should be elastic and smooth. Place the dough in a bowl coated with oil. Cover with a towel and let rise until doubled in size, about 45 minutes to an hour. Lightly coat a baking sheet with oil. Roll out into desired shape. Place on sheet and let sit for 15 minutes. Bake in a preheated 400 degree oven for 15 to 20 minutes.

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Focaccia: 2 teaspoons rapid rising yeast 1 cup warm water 2 Tablespoons sugar 3 12 to 4 cups flour 1 tablespoon kosher salt 1 4 cup olive oil

> >

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Crab Dip
1 large green pepper diced 1 tablespoon vegetable oil 2 (14-ounce) artichokes chopped 2 sticks of cream cheese softened 1 2 cup chopped green onions 1 2 cup chopped pimento 1 cup Parmesan cheese grated 1 12 Tablespoons lemon juice 4 teaspoons Worcestershire Sauce 3 jalapenos chopped fine 1 teaspoon celery salt 1 pound jumbo lump crabmeat 1 3 cup sliced almonds pita chips for dipping

> > > > >

The only cooking that needs to be done. Saute the green pepper until soft. Beat the cream cheese until fluffy. Add everything except the crab and almonds to the bowl. Mix well. Pick over the crab for shells. Gently fold into the mixture.

> Spoon the mixture into a

casserole dish.

> Cover the top with the

sliced almonds.

> Bake at 375 degrees for 2530 minutes or until heated through and golden brown.

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appetizers

Roquamole
1 cup blue cheese crumbled 1 4 cup sour cream 2 ripe avocados 1 4 cup sliced pickled jalapenos 2 spring onions sliced chips for serving

Baked Potato Dip

4 pound thick cut bacon 1 (16-ounce) container sour cream 2 cups shredded sharp cheddar cheese 1 3 cup chopped fresh chives 2 teaspoons hot sauce waffle fries or potato chips
1

> > > > >

Fork together the sour cream and blue cheese. Add in the ripe avocados and mash together.My weapon of choice is a potato masher.Mash until fairly smooth. Add in the green onions and jalapenos.Give it a stir. Check to make sure that it is seasoned properly. It may need a little salt. Add some green onions for garnish and set out some chips. You are ready for a party.

> > > >

Put everything in the bowl. (I save a little bacon and chives to garnish with.) Mix. We are really cooking now. Pour it into your container and let chill for at least 1 hour and up to 24 hours. Garnish with the reserved bacon and chives. Serve with some chips or waffle fries. Grab an icy cold beverage and dip away.

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DINNER

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Baked Potato Soup

1 (5-pound bag) Yukon Gold potatoes 1 large container chicken broth salt and pepper toppings: grated cheddar cheese sliced green onions chopped bacon sour cream

> > >

Bake your potatoes and let them cool. Scoop out the flesh. I use my immersion blender for this, but until I got that, I used a regular blender and pureed it in batches. Add the potato to a pot and add some chicken stock. Add enough chicken stock to get the consistency of a thick soup. Add salt and pepper. It will take a lot of seasoning so add slowly and taste frequently. Heat over low to medium heat until hot and serve. Top the soup as you would a baked potato.

>

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dinner

Bruschetta Pasta
3 cup olive oil 3 Tablespoons red wine vinegar 2 Tablespoons capers 1 clove minced garlic 8 ounces fresh mozzarella 2 cups cherry tomatoes halved 1 2 cup chopped fresh basil 1 4 cup chopped fresh flat leaf parsley 1 box orecchiette (or any other tube pasta you have) 1 4 cup reserved cooking liquid salt and pepper 1 3 cup roasted pine nuts Parmesan cheese
1

> In a large bowl, combine the

olive oil, vinegar, capers, and garlic.Season with salt and pepper. zarella.

> Cook the pasta in a pot of

salted water.

> Make sure to reserve at least

> Add the tomatoes and moz> Give a good toss. Let this
marinate for 30 minutes if possible. I do this if I have time, if I dont I do this while the water is boiling for the pasta. reserve a little for adding at the very end.

1/4 cup of the cooking liquid. pasta water. Toss well.Check for seasoning. Add salt and pepper as needed.

> Add the pasta and the reserved

> Sprinkle the reserved herbs on

> Toss in the basil and parsley. I

the top. Add the pine nuts and some Parmesan cheese.

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Turkey Pesto Meatballs

2 pounds ground turkey breast 1 12 cups bread crumbs 1 2 teaspoon salt 1 4 teaspoon fresh ground pepper 1 2 cup pesto sauce 1 3 cup grated Parmesan cheese 2 eggs whites Sauce: 2 onions diced 2 carrots chopped 2 Tablespoons tomato paste 2 garlic gloves minced 2 28 ounce cans of crushed tomatoes 2 bay leaves 1 teaspoon salt 1 2 teaspoon pepper

>

Mix everything in a bowl and combine well. Roll mixtures into balls. I use an ice cream scoop to make them all the same size. I put them on a cooling rack on top of a foil lined cookie sheet sprayed with a little cooking spray. Bake the meatballs at 375 degrees for about 20-25 minutes. In the meantime, I start on the sauce. Saute the onions and carrots until tender, about 10 minutes over medium heat.

> >

Add the tomato paste, bay leaves, garlic, salt and pepper. Cook for 1-2 minutes. Add the tomatoes and let simmer over low heat for about an hour. The sauce should thicken a bit. Add the meatballs back in to heat through and serve.

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dinner

Passover Brisket
1 3.5 pound brisket 3 onions sliced thin 3 4 cup chili sauce 1 4 cup ketchup 1 cup red wine 4 tablespoons brown sugar 3 tablespoons apple cider vinegar 3 cloves chopped garlic 1 teaspoon fresh thyme salt and pepper

> Mix all of the sauce ingredi-

ents together. Give it a taste. It should be a good balance of sweet and sour. If it needs more sweet, add more sugar, if it needs more sour, add more vinegar. Season well. important step. The beef needs to be very dry before it goes into the pan. Season with salt and pepper right before you sear it. Crank up the heat in your pan and add a little oil. It needs to be screaming hot before the beef goes in. We are after a nice crispy crust on the outside of our brisket. When both sides are seared put it in your roasting pan. Pour the sauce all over the brisket. Cover the brisket with the sliced onions. Add a few sprigs of thyme and season with salt and pepper. Cover with tin foil.

> Put the brisket in a 300 degree

> Pat brisket dry. This is a very

oven.I hesitate to give an exact time as it depends on how large your brisket is.Mine was 3.5 pounds and it cooked for almost 3 hours.Brisket should be fork tender.If it is not fork tender, put it back in the oven until it is. it. Slice on the bias against the grain. If you cut with the grain, you will lost the texture of the brisket and it will be tough. of time. In fact, I recommend that you do make it in advance. I served this with smashed potatoes, steamed asparagus, thyme and white wine carrots, matzah and homemade haroset.

> Let it rest a bit before you cut

> This can be made a day ahead

> >

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Caprese Chicken
1 package of chicken breast 1 cup of baby sweet tomatoes 1 medium red onion diced 1 ball of mozzarella cheese 1 4 cup chopped fresh basil 1 3 cup olive oil 1 3 cup balsamic vinegar salt and pepper

> > > >

Cut everything into bite size pieces. Add to the bowl.Add a generous amount of salt and pepper. Add the oil and vinegar. Give everything a toss.Taste it to make sure that the seasoning is right. Set aside for an hour or two.Taste it again before you are going to serve it. Grill some chicken. I just brushed it with a little olive oil and salt and pepper. Top the grilled chicken with the caprese and dinner is served.

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dinner

Chicken Tandoori Burgers

1 12 pounds ground chicken breast 4 green onions 3 tablespoons grated fresh ginger 2 tablespoons lemon juice 1 tablespoon paprika 2 teaspoons cumin 1 2 teaspoons ground cardamom 1 4 teaspoon cayenne pepper salt and pepper to taste Naan bread cucumber cilantro red onion sliced thinly To make the Yogurt Sauce: 1 small container fat free plain Greek yogurt 1 tablespoon fresh mint chopped 2 teaspoons cumin 1 tablespoon fresh lemon juice salt and pepper

> Put the chicken and all of the spices in a bowl and mix
well. Form into 4 patties.

> Mix the yogurt sauce in a small bowl. Set aside. > Slice some cucumbers, red onions, and cilantro. > Cook the Tandoori Chicken Burgers on a preheated
grill over medium-medium high grill. About 3 minutes per side. Throw the Naan bread on the grill during the last few minutes. onion, and a generous handful of cilantro. and freshest tasting burger ever.

> Top the burgers with a few sliced cucumbers, red > Add the yogurt sauce and there you have it, the easiest > As my daughter would say, grub, grub. This easy Tandoori Chicken Burger is going to be pretty popular on your summer grill rotation.

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4 boneless, skinless chicken breasts salt and pepper 1 tablespoon vegetable oil 1 cup cremini mushrooms 1 tablespoon butter 1 minced shallot 1 2 cup white wine 1 4 cup crumbled Boursin cheese (Garlic and Fine Herbs) 2 tablespoons chopped parsley

Chicken with Boursin Sauce

>
Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side. Cook until brown and turn over, about 5 minutes. Flip over and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken reaches 160 degrees. Transfer to a plate and cover with tin foil to keep warm. Add the mushrooms and butter to the pan. Add the shallot and cook until it begins to soften, about a minute.

>

>

Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out. Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper. Pour the Boursin sauce over the chicken. I served the chicken with simple steamed green beans and a rice pilaf. There you have a perfect, quick, chicken recipe that took all of 30 minutes to get on the table. And it is delicious.

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Indian Butter Chicken

1 onion chopped 2 tablespoons freshly grated ginger 2 cloves minced garlic 1 jalapeno, seeded and minced 1 tablespoon olive oil 2 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cardamom 1 2 teaspoon ground coriander 1 (6-ounce) can tomato paste 2 12 cups chicken broth 12 cup heavy cream 2 bay leaves 1 12 pounds boneless, skinless chicken breast cut into small cubes 1 /2 teaspoon grated pepper 1 teaspoon salt 1 4 cup butter lime wedges chopped cilantro
cooked Basmati rice

> In a large saut pan coated

with olive oil, cook the onions, jalapeno, ginger, and garlic over medium-high heat. Cook for about 5 minutes or until slightly browned. Add the garam masala, chili powder, cardamom, and coriander. Cook for two more minutes, stirring frequently. mixture into the bowl of a food processor. Add the tomato paste and chicken broth and process until smooth. Add the puree back into the saute pan and add the bay leaves and the cream. Let come to a boil and reduce heat and let simmer until it has reduced to about 3 cups. It takes about 5 to 7 minutes. Stir frequently. Pour the mixture into a large bowl and set aside. I clean out the pan and get it ready to cook my chicken.

> Dry the chicken well with

>

paper towels and season generously with salt and pepper. Preheat the pan to high. Add the chicken and 1 Tablespoon butter. Cook the chicken until it starts to brown and turns opaque. About 3 to 4 minutes. pan and cook over medium heat until the chicken is cooked through. Add the remaining butter to the sauce and stir until it is melted and incorporated. Add the sauce back to the pan and cook over medium heat until the chicken is cooked through.

> Add the sauce back to the

> Scrape the onion and spice

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dinner

> Add the remaining butter to

the sauce and stir until it is melted and incorporated.

Barbacao
For the beef: 3 tablespoons vegetable oil 2 pounds beef suitable for stewing 1 large diced yellow onion 8 cloves minced garlic 1 tablespoon cumin 1 12 tablespoon oregano 20 whole cloves 4 chipotle peppers with adobo sauce 1 cup chicken stock 1 cup water 2 bay leaves 2 tablespoons white vinegar To put the dinner together: tortillas salsa guacamole Monterey Jack cheese shredded sliced limes sauteed red kidney beans cilantro

>

Dry the beef with a paper towel.Generously salt and pepper the beef. Brown the beef in a few Tablespoons oil in batches if you dont have room in your pan. I use a dutch oven so that I can put it in my oven to finish cooking. Take the beef out and add the onions. Add more oil if you need it. kosher salt and pepper. Cook until soft, about 8 minutes. Add in the garlic, cook for a few seconds. Add the cumin, oregano, chipotle, and cloves to the pan. Cook while stirring for a minute. water, and bay leaves to the pan. Bring the mixture to a boil. Reduce the heat and cover with a lid. I put the beef in a 325 degree oven for approximately 2 hours or until the beef is fork

tender. You could also keep this on the stove and simmer it until tender.

>

> Season the onions with some

Test to make sure that the beef is tender enough to shred with a fork. If it is not shredding easily, put it back in the oven for a bit longer. When it is ready to come out of the oven, add the white vinegar. Check for seasoning. To finish off the dinner, I dress the beef like I would a taco. Warm some tortillas, make some guacamole, saute some beans, set out some limes, cheese, cilantro, and sour cream.

>

> Season with salt and pepper.

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dinner

> Add the beef, chicken stock,

DESSERT

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Cookies & Cream Ice Cream

1 12 cups whole milk 1 18 cups sugar 3 cups heavy cream 1 tablespoon vanilla 15 Oreos crushed

> > >

Put the milk in the bowl of the mixer. Add the sugar and mix until the sugar is dissolved, about 3 minutes. Add in the cream, and vanilla Pour the mixture into the ice cream machine. Follow the directions that came with your ice cream maker. Mine says to turn it on and let it go for about 25 minutes. If you are adding in Oreos, wait until the last 5 minutes to add them to the machine. Let the machine do its thing. Put the ice cream into a container and put it into the freezer to continue freezing. Scoop and enjoy!

> > >

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dessert

Reese Cheesecake Bars

7 graham crackers 6 tablespoons melted butter, cooled 3 tablespoons brown sugar 2 tablespoons flour 1 8 teaspoon salt 2 packages cream cheese, room temperature 2 3 cups sugar 2 eggs 1 4 cup sour cream 1 teaspoon vanilla 12 whole Reese Peanut Butter Cups, cut into 6 pieces 2 ounce semisweet chocolate melted

>

Line an 8-inch baking pan with foil. Let about 3-4 inches of foil hang over so they will be easy to lift out. Put the graham crackers in the food processor until the graham crackers are crushed fine. Add the sugar, butter, flour and salt. Pulse until combined. Press the crumbs into the bottom of the pan. Bake for 12 to 15 minutes until crust begins to brown. Let cool while you make the filling. Put the cream cheese in the processor and run until smooth. I let it run for about 3 minutes. Add in the sugar, and cream again until everything is light and fluffy. Scrape the bowl and add in the eggs one at a time. Add in the sour cream and vanilla.

> Pour the batter into the

cooled crust. Add in 9 of the chopped peanut butter cups. Save the rest for garnish. is just set but the middle still jiggles. About 35 to 40 minutes in a preheated 325 degree oven. Rotate the pan halfway through baking. for 2 hours. Cover with foil with and refrigerate for 3 hours before cutting. Pull the bars from the pan and cut into squares. drizzle over the bars. Top with the remaining peanut butter cups. you like peanut butter cups, you will love these.

> Bake until the cheesecake

>

> Let the bars cool on a rack

> >

> These bars were a huge hit. If

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> Melt the chocolate and

Pecan Brittle
For the brittle basket: 2 sticks butter 3 4 cup sugar 1 cup corn syrup 1 2 teaspoon vanilla 1 cup pecans 3 4 cups flour 1 4 teaspoon salt To finish the dessert: vanilla bean ice cream 1 4 cup sliced strawberries 1 4 cup chopped pineapple 1 4 cup blueberries 1 4 cup sliced kiwi 1 4 cup chopped mango freshly whipped cream

> In a food processor, grind the > In a saucepan, melt together

pecans. Sift the flour and salt together three times. Set aside. the butter, sugar, and corn syrup. Bring the mixture to a boil. Add the pecans and the flour. Add the vanilla in off of the heat. parchment paper. Using an ice cream scoop, drop the batter on to the cookie sheet. Give the cookies room as they expand during baking. 275 degree oven for 15-20 minutes.

but I took a pair of scissors and cut the parchment around the cookies and lifted up the cookie and turned it over a custard cup. I let the cookies firm up for about a minute and then turned them out to cool completely.

>

> Line two baking sheets with

To finish off the dessert. Cut up some fruit. Carolinas serves the Pecan Brittle Basket with homemade vanilla bean ice cream, fresh fruit and fresh whipped cream. I had strawberries, raspberries, and pineapple so that is what I used.

>

> Bake the cookies in a preheated > I am pretty sure this is not how
they do it at the restaurant,

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Cannoli Dip
1 15 ounce container ricotta cheese 1 2 cup sugar 2 teaspoons vanilla 1 teaspoon orange zest 2 teaspoons cinnamon 1 2 cup miniature chocolate chips 1 3 cup shelled pistachios

>

Put the ricotta cheese and sugar in the food processor and run until smooth and creamy. You can easily do this by hand, but I really like how it almost has a whipped quality to it. cious.

> Zest some orange. It will make your kitchen smell deli> Add the cinnamon, orange zest, and vanilla. > Take the cream out of the food processor and fold in
the nuts and chips. I save some to add to the top as a garnish.

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Lemon Pots de Creme

2 cups heavy cream or half and half 1 2 teaspoon vanilla 6 egg yolks 1 lemon peeled and juice reserved 2 tablespoons lavender 1 2 cup sugar 1 8 teaspoon salt

>

In a saucepan gently bring the cream, lemon peel, and dried lavender to a simmer.

> Take the cream off of the heat and let stand for 10 minutes. > Beat the egg yolks in a large bowl. Beat until they are light
and lemon colored. Add in the sugar, salt, and vanilla. Pour the cream through a strainer. Pour 14 cup of the warm cream mixture into the egg mixture. Slowly add the rest of the cream and whisk well. Pour the mixture into a large measuring cup, it makes it easier to pour into the ramekins. the pots de creme mixture into the ramekins and pour boiling water halfway up the sides. Cover the pan with tin foil and bake in 350 degree oven for 20 to 25 minutes. minutes. Cover them and chill in the refrigerator for at least 2 hours or overnight. lavender.

> Put 6 ramekins or souffle cups in a large roasting pan. Pour

> Remove the ramekins from the pan and let cool for 30

> I garnished my pots de creme with some additional dried

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Grand Marnier Pecan Pie

4 cup light corn syrup 1 2 cup brown sugar 3 tablespoons melted butter 3 eggs 2 teaspoons vanilla 3 tablespoons Grand Marnier 1 2 teaspoon cinnamon 1 4 teaspoon salt zest from one orange 1 2 2 cups pecan halves cinnamon whipped cream
3

> > > > >

In a bowl, whisk together the corn syrup and brown sugar. Whisk in the butter, Grand Marnier, and vanilla. Whisk until smooth. Whisk in the eggs, one at a time. Whisk in the orange zest, salt, and cinnamon. Prepare your pie crust. I keep mine chilling in fridge until just before I am going to fill it. Add the pecans to the crust. Pour the corn syrup mixture over the pecans.

>

Put the pie on a parchment lined cookie sheet. Put the pie in a preheated 425 degree oven. Bake for 15 minutes. After 15 minutes, lower the oven temperature to 350 degrees. Make a ring out of tin foil to protect the crust from getting too brown. Bake for another 20 minutes. You will know when it is done when it stops jiggling when you move it > and when the top is puffed and golden.

>

>

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Lemon Bars
For the crust: 2 cups flour 1 cup confectioners sugar pinch of salt 2 sticks unsalted butter at room temperature For the filling: 4 eggs 2 cups sugar 4 tablespoons lemon juice 4 tablespoons flour 1 2 teaspoon lemon extract 1 teaspoon baking powder

>

Preheat the oven to 350 degrees. Spray a 913 pan with cooking spray. In a food processor, put the dry ingredients in the bowl and pulse. Add the butter and pulse until it turns into the size of peas. Press the crust into the bottom of the pan. Bake the crust for 20 minutes. Let the crust cool a bit and start on the filling. Put all of the filling ingredients in the bowl of the food processor and process until smooth. Right before you are ready to pour it over the crust, add the baking powder. Give it one more whirl and you can pour it in. Pour it gently on top of the crust or the crust can break. Bake the lemon bars for another 25 minutes or until the lemon filling is set. Cut into squares and share with a friend.

> >

> >

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Peanut Butter Pie

For the crust: 1 2 cups graham cracker crumbs 1 3 cup sugar 6 tablespoons melted butter
1

>

For the filling: 2 cups heavy whipping cream 1 cup peanut butter (I use smooth) 4 oz. cream cheese 3 4 cup sugar 1 teaspoon vanilla 1 cup chocolate chips

I start with the crust.Mix together graham cracker crumbs, sugar and butter and press into a pie pan.Bake at 375 degrees for about 8 minutes. Let cool and start on the filling. Add sugar and melted butter. Press the graham cracker mixture into the pan Whip the heavy cream and set aside.

> Cream together the peanut

butter, cream cheese and sugar. Add the vanilla.

> Fold the whip cream mixture

into the peanut butter mixture. Add the chips. before serving. Enjoy!

> > >

> Pour into cooled crust. Chill

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Cherry Buckle
1 stick butter room temperature 1 cup sugar 3 eggs 1 teaspoon vanilla 1 cup flour 1 2 teaspoon salt 1 2 teaspoon baking powder 2 34 cups fruit (or 1 pint)

> Pit the cherries > Onto the batter. Cream

together butter and sugar until very light and fluffy. About 3 minutes. until well mixed.

> Bake at 350 degrees for 45 to 50

minutes.

> It will come out all beautiful

> Add the eggs one at a time > Add the remaining ingredients
until just combined. 2 quart baking dish. batter.

and golden brown. Let it cool for about 15-20 minutes before serving. sugar. Or my favorite way, with a scoop of vanilla ice cream. 10 to 15 minutes extra cooking time

> Serve with a dusting of powdered > If baking from frozen, add about

> Add the cherries to a buttered, > Cover the cherries with the

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For the cake: Cooking spray 12 ounces cake flour sifted (about 3 cups) 2 teaspoons baking powder 1 4 teaspoon salt 3 1 4 cups sugar, divided 2 3 cups softened butter 1 cup warm coconut milk (from 1 small coconut or Goya brand coconut water) 1 teaspoon vanilla 6 large egg whites For the frosting: 4 large egg whites 1 4 teaspoon cream of tartar 1 8 teaspoon salt 2 tablespoons sugar 1 14 cups sugar 1 4 cup water 1 teaspoon vanilla 2 cups fresh shaved coconut, toasted

Coconut Cake

> Preheat your oven to 350 degrees.

Lightly coat (3) 9-inch cake pans with cooking spray. Beat egg whites on high speed until foamy. Add 2 Tablespoons sugar, one Tablespoon at a time, beating until stiff peaks form. Be careful to not overbeat. Set aside.

in pans for 10 minutes. Remove cakes from pans and cool completely on a rack.

> Meanwhile, start your frosting. Com-

> Combine 12 ounces cake flour,

baking powder, and salt, whisk well. Place 1 12 cups plus 2 tablespoons sugar and butter in a large bowl beat with a mixer on medium speed for 3 minutes or until light and creamy. water alternately to sugar mixture, beginning and ending with flour mixture. Add in vanilla. into the cake batter.

bine the eggs whites, cream of tartar and salt and beat until foamy. Add 2 Tablespoons sugar, 1 Tablespoon at a time beating until stiff peaks form. Just like we did for the cake.
1

> Put 1

4 cups sugar and 14 cup water in a handled saucepan. Bring to a boil. Cook without stirring until a candy thermometer reaches 250 degrees. extremely hot sugar syrup in a thin stream into the egg whites. and beat about 8 minutes. It is done when the bowl is cool to the touch. Stir in the vanilla. on the top and sides of cake. And finally, you are ready to eat.

> Add flour mixture and coconut

> With the mixer on low pour the

> Carefully, fold your egg whites > Pour the batter into prepared
pans. Bake for 18 minutes or until a toothpick comes out clean. Cool

> Gradually increase the speed to high

> Frost your cake. Gently press coconut

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Mint Chocolate Ice Cream

1 12 cups whole milk 1 14 cups sugar 3 cups heavy cream 1 tablespoon vanilla 2 cups fresh mint leaves 4 ounces bittersweet or semisweet chocolate

>

Over medium low heat, simmer the mint leaves with the cream. As soon as the cream is hot, turn the heat off and let the mint steep in the cream for at least an hour. Add the sugar and vanilla while the mixture is still warm. Add the milk. Strain out the mint leaves. Push the mint leaves with a spatula to get out every last drop of mintyness. Put the ice cream mixture in the fridge for two hours or overnight. It really helps with the freezing in the machine. Pour the mixture into the ice cream maker. Follow the instructions that came with your ice cream maker. Mine takes about 30-40 minutes to freeze.

>

> > > >

In the meantime, melt the chocolate. You could do this using a double boiler, but the microwave is my preferred method of choice to melt chocolate. 30 seconds at 50% power. Take it out and stir. Cook again in 15 second intervals, stirring until melted. Add about a third of the ice

> cream and drizzle the choco-

late all over. The chocolate starts to freeze as soon as it hits the cold ice cream. So be generous with your chocolate drizzling. Repeat the layers until you chocolate.

> to do this, but you need to

It is going to be super hard put this back in the freezer for another 2 hours or until it is frozen solid.

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> are out of ice cream and

Dirt Cake
2 packages Oreos crushed (leave 10 or however many pots you are making whole to plug the bottom of your pot) 2 packages chocolate pudding 3 cups heavy cream 2 cups powdered sugar 2 sticks cream cheese softened 1 teaspoon vanilla

>

Make the chocolate pudding according to the package directions. Whip the cream. Set aside. Cream the cream cheese with the sugar and vanilla. cream cheese mixture. Then fold the whipped cream into the pudding mixture.

> Layer some crushed Oreos on the

top of the whole Oreo. Add the pudding mixture. Drop in some gummy candies. Oreos.

> Combine the pudding into the

> Cover the top with more crushed > Add some cleaned, fake flowers. > Let the pots chill for at least one
hour or overnight. I made these the day before.

> Get your pots ready. I ran these

through the dishwasher and let them dry overnight. Put a whole Oreo on top of the hole in the bottom of the flower pot so that the pudding does not leak out.

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Key Lime Pie

graham cracker crust 4 eggs 1 cup sugar 3 4 cup key lime juice 1 2 cup butter cut into small pieces 1 teaspoon gelatin, softened 1 lime zested whipped cream

> In the top of a double boiler

(I dont have one, so I use a saucepan filled halfway with water and a large metal bowl on top) combine the sugar, eggs, and lime juice. dium heat. When the mixture starts to thicken, add one piece of butter at a time. Whisk constantly until the butter has melted. Add one piece at a time until you have added all of the butter. The lime curd will be thick. (I sprinkle the teaspoon

of gelatin over some water, 2 Tablespoons maybe until it has dissolved) to the lime mixture.

> Strain your lime mixture to guarantee that there are no egg pieces in your lime curd.

> Whisk constantly over me-

> Add the lime zest. > Pour the lime curd into the
cooled crust. Let chill for at least 3 hours before serving to let the filling set up. Garnish with whipped cream and extra lime zest.

> Add the softened gelatin

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Flag Cupcakes
2 boxes of your favorite cake mix gel food coloring for the frosting: 1 stick butter 1 brick cream cheese 2-3 cups powdered sugar 1 teaspoon vanilla

> Make 2 boxes of your favorite > frosting. Combine the butter,
white cake mix. I use gel food coloring because the color is deep and true. Get your batters to your desired colors. Remember though that it will bake a touch darker.

cream cheese, powdered sugar, and vanilla. Beat until light and fluffy. You could always use a canned frosting too. Take the sparkly decorating gel

> I start with blue on the bottom. > the top with red. I spread the
red all over the top because I want people to be surprised when they bite into these. Add the white layer, then cover

> and draw two blue lines and two

red lines on the inside of the piping bag. Fill the bag with the white frosting. When you pipe it, it gives a cool tie-dye, effect.

I made a batch of cream cheese

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Chocolate Ice Cream

1 cup cocoa powder 3 4 cup brown sugar 1 12 cups whole milk 3 14 cups heavy cream 1 tablespoon vanilla

> > > > > > >

I put the dry ingredients in a bowl. Then I measured out the milk. And then I decided that I was lazy. I put it in the mixer.If you are not lazy like me, then whisk it by hand until it is combined. Add the cream. Pour the mixture into your ice cream maker and mix according to the directions for your machine. After 30 minutes it is ready to be put into a container to finishing freezing in the freezer. Put the ice cream into another container and let freeze in the freezer for about 2 hours. Scoop and enjoy.

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dessert

Hot Chocolate Cookies

2 sticks room temperature butter 1 cup sugar 2 3 cup brown sugar 2 eggs 1 teaspoon vanilla 3 14 cups flour 4 packages Hot Chocolate Mix (not sugar free) 1 teaspoon salt 1 1 4 teaspoon baking soda 1 cup each white, milk, and semisweet chocolate chips

> Cream together both sugars > In another bowl, whisk together the dry ingredients.

and the butter until light and fluffy.

> Drop onto a parchment lined

cookie sheet. I used my favorite tool for the job. My trusty ice cream scooper. degree oven for 9 to 11 minutes. Let cool for 5 minutes before removing from the pan.

> Bake them in a preheated 350

> Mix in the eggs and vanilla.

> Slowly add in the dry ingredi-

ents. I did this in stages, scraping the bowl each time. the cookie dough. This part gave my Kitchen-Aid a bit of a workout. Chill the dough for an hour.

> Add the chocolate chips to

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Snickerdoodle Cupcakes
For the cupcakes: 1 2 cups all purpose flour 1 12 cake flour (not self rising) 1 tablespoon baking powder 1 2 teaspoon salt 1 tablespoon ground cinnamon plus 12 teaspoon for dusting 2 sticks butter, room temperature 1 34 cups sugar plus 2 Tablespoons for dusting 4 large eggs, room temperature 2 teaspoons vanilla 1 14 cups milk
1

> >

In a bowl, whisk together both flours, salt, baking powder and 1 Tablespoon cinnamon. Cream butter and sugar together until pale and fluffy. Add eggs one at a time beating until each is incorporated scraping sides of bowl as needed. Add vanilla. Reduce speed to low. Add flour mixture in three batches alternating with two additions of milk and beating until combined after each. Put batter in lined muffin tins filling each 3/4 full. Put in a preheated 350 degree oven for about 20 minutes. Rotate pan once during cooking. Let cool completely.Start on the frosting. Put 1 1/2 cups sugar, corn syrup and water in a small saucepan. Clip a candy thermometer to the side of the pan bring to a boil over medium heat, stirring occasionally until

sugar dissolves. Continue boiling without stirring until syrup reaches 230 degrees.

> >

Meanwhile, whisk egg whites on medium high speed until soft peaks form. With mixture running add 2 Tablespoons sugar beating to combine. As soon as syrup reaches 230 degrees remove from heat. With mixture on medium low speed pour sugar mixture down the side of the bowl in a slow steady stream. Raise speed to medium high and whip until mixture is completely cool and stiff peaks form. Add vanilla. Whisk 7 minutes or until bowl is cool. Use immediately. At this point you could just frost the cupcakes and call it a day. Combine the remaining sugar and cinnamon and sieve through a fine sieve to dust the top.

>

>

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dessert

For frosting: 1 12 cups plus 2 Tablespoons sugar 2 3 cup water 2 tablespoons light corn syrup 6 large egg whites at room temperature 1 teaspoon vanilla

>

Almond Biscotti
4 cup hazelnuts or almonds 4 tablespoons cold butter 1 2 cup plus 2 tablespoons sugar 1 large cold egg 1 12 teaspoons anisette 1 14 cups flour 2 tablespoon cornmeal 1 teaspoon baking powder 1 2 teaspoon salt 1 1 2 teaspoon anise seed
3

> >

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Roast the nuts on a baking sheet until they are fragrant and beginning to color. (If using hazelnuts, gather them in a towel, rub to remove some of the skin and pick out the nuts.) Finely chop 14 cup of the nuts, coarsely chop the remainder. Barely cream the butter with the sugar. Beat in the egg and anisette. In a separate bowl, combine the nuts, flour, cornmeal, baking powder, salt and anise seeds. Add to the butter mixture. Divide the dough in half. Roll the dough into logs. Add a little flour to the counter if the dough starts to stick. Put the logs on a baking sheet and leave space between them.

>

They will spread considerably. Bake until slightly brown and firm on the surface. About 15 to 20 minutes. Rotate the pan if they are not browning evenly. Do not underbake. Slice the cookies on an angle with a serrated knife. Put them back in the oven for another 5-10 minutes or until lightly brown. Let them cool on a rack and store in an airtight container. These keep really well and taste even better a few days later.

>

> >

>

>

>
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dessert

CONDIMENTS

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Orange Marmalade
4 large seedless oranges 2 lemons 1 vanilla bean split 8 cups sugar 8 cups water

> Cut the oranges and lemons in > If you want to be doubly sure
half and then into paper thin slices.

> Put the sliced fruit and all of

their juices into a pot. Add 8 cups water and bring the mixture to a boil, stirring often. in the sugar until it dissolves. Add the vanilla bean. Cover and allow to stand at room temperature overnight.

> Remove from the heat and stir

that that the marmalade is ready, place a small amount on a plate and refrigerate until it is cool. If it is firm (neither too runny or too hard) it is done. It will be a golden orange color. If the marmalade is runny, continue cooking it. If it is too hard, add more water. hot Mason jars. Wipe the rim thoroughly and seal the lids. Store in the pantry up to one year.

> Pour the marmalade into clean,

> The next day, bring the mixture

to a boil. Reduce the heat to low and simmer uncovered for 2 hours. Turn the heat to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam. Cook the marmalade until it reaches 220 degrees on a candy thermometer.

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Caramel Sauce
1 12 cups sugar 1 3 cup water 1 1 4 cups heavy cream 1 2 teaspoon vanilla

> > > > >

Put the sugar into a sauce pan. Cover the pan with the water. Cook the sugar and water over medium heat. Bring the sugar to a boil. Have your cream and everything ready to go. When it starts to get to this stage, keep a close eye on it. This takes about 10 minutes. When it turns a dark golden amber color (350 on a candy thermometer, but who needs one of those?) you are ready to pour in the cream.

> > >

It is going to bubble like crazy. Just keep whisking and it will all come together. Add the vanilla off of the heat. Allow the caramel to come to room temperature. It will thicken up as it sits. Keep it in the fridge.

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condiments

Barbecue Sauce
1 large onion chopped 3 cloves garlic chopped 1 4 cup vegetable oil 1 cup tomato paste 1 cup apple cider vinegar 1 cup honey 1 2 cup Worcestershire sauce 1 cup Dijon mustard 1 2 cup soy sauce 1 cup hoisin sauce 2 tablespoons chili powder 1 tablespoon cumin 1 2 tablespoon crushed red pepper flakes

>

In a large pot cook the onions and garlic in the vegetable oil over medium low heat. Cook until translucent, about 10-15 minutes. Add the rest of the ingredients and stir. Simmer uncovered on low heat for 30 minutes. You can either leave it alone or get all fancy like me and use my new immersion blender The choice is entirely up to you. It tastes just as delicious chunky. I put mine in Mason jars with cute ribbon.

>

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condiments

Mustard
2 cup yellow mustard seeds 3 tablespoons dry mustard 1 cup water 3 4 cup tarragon vinegar 1 tablespoon honey 2 teaspoons salt 2 tablespoons chopped fresh thyme
1

> Put the seeds, dry mustard, and water in a bowl. Let

this mixture stand 2 hours or until the seeds become soft. Stir mixture every 15 minutes or so. processor and run until the mixture is smooth. This took about 5 minutes. I wanted some texture to remain in my mustard so I left some seed pieces.

> When the seeds are soft, put the mixture in the food

> Add the vinegar, honey, salt and herbs. Place in a

lidded jar and allow to stand at room temperature to mellow. This mixture will be very hot. Once the mustard is to your taste (mine took about 1.5 hours) keep it in the fridge. It will keep in the fridge for several months, but could be stored if you choose to use the proper canning technique.

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Chimichurri Sauce
1

1 cup parsley 4 cup cilantro (I did not have any and it is great with or without it) 1 2 cup olive oil 1 3 cup red wine vinegar 2 garlic cloves 3 4 teaspoon red pepper flakes 1 2 teaspoon cumin 1 2 teaspoon salt

> Put the herbs, garlic, and spices in a bowl or the

blender.

> Add in the olive oil and vinegar. Give it a whirl.

You have chimichurri.

> Drizzle it over something and dinner is ready.

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Pesto
1/2 cup basil leaves 1/4 cup parlsey leaves 4-6 garlic coves 1/3 cup Parmesan or Romano cheese grated 3 Tablespoons pine nuts 1/2 teaspoon salt 1/4 cup olive oil

>

Put it all in the bowl of a food processor (I leave the cheese out if I am going to freeze this and add the cheese right before serving) and pulse until it is coming together. Stream olive oil until you get the consistency that you like. Taste for seasoning.

>

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condiments

Its pretty much a love letter to everyone that I have ever cooked for.

Based on the popular blog by Bree Hester, Baked Bree is for the love of food and photography. For Moms on the go, to foodies, to college kids, this book has recipes that provide quick healthy choices and inspiration for everyone. Bree Hester lives in Sacramento, California with her husband and her three children. This is her first cookbook but not her first time interacting with thousands and thousands of readers. Her blog Baked Bree is wildly popular. Hester is a collaborator on the website The Creative Mama and made it on the Top 100 Mom Food Blogger list on Babble.com

Design by Katelyn Sullivan