Biscotti

A great treat for coffee lovers.

Serving: 24
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes


Ingredients
1/2 cup butter
2 tbsp instant coffee crystals
1 cup granulated sugar
2 egg
1 tsp vanilla
2 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1 or M&Ms cup chocolate chips
1/4 cup unsweetened cocoa powder


Directions
1. Combine butter, sugar, eggs and vanilla. Add flour, baking powder, baking soda and chocolate chips to butter mixture.
2. Divide dough in 2 parts; add coca and coffee to one part, mix to blend.
3. Knead both dough parts together just enough to marble. Divide again, flatten on floured cloth into two 12 x 2 logs. Place on greased cookie sheet. Bake for 20-25 min at 350°.
4. Remove from oven and cool for 10-15 min, slice biscotti pieces - like little logs.
5. Separate pieces and place on baking sheet cut side down. Bake again for 10 minutes. Remove from oven, cool. Enjoy dipped in your favorite coffee beverage!
6. Cook's Notes: You may dip one side of a biscotti piece in melted chocolate chips to coat.


Nutritional Information
Based on individual serving.
Calories: 170
Total Fat: 7 g
Carbohydrates: 25 g
Protein: 3 g

Tuscan Salad Crostini

Serving: 12
Cook Time: 25 minutes
Total Time: 35 minutes


Ingredients
Twelve 1/4-inch-thick slices Italian bread
One 6-ounce fresh tuna steak (see note)
1/4 cup good quality olive oil and vinegar salad dressing, preferably made with balsamic vinegar
2/3 cup cannelini beans, rinsed and drained, from 15-ounce can
1/4 cup chopped red onion
Salt and freshly ground black pepper, to taste


Directions
1. Heat oven to 425 degrees F. Place oven shelves one-third from top and bottom, respectively. Place bread slices on greased baking pan.
2. Place tuna steak on foil-lined baking pan, brushing both sides with 1 tablespoon salad dressing.
3. Set tuna on top shelf and bread on lower shelf; bake 5 to 7 minutes, turning tuna halfway through cooking time. Tuna should be cooked through, and bread golden.
4. In medium-size bowl, flake tuna. When cool, gently stir in beans, red onion, remaining salad dressing, and salt and pepper, to taste. Spread mixture evenly over crostini.

Note: One 6-ounce can oil-packed tuna, drained, may be substituted. Use only 3 tablespoons salad dressing when mixing with beans.

Tomato-Fennel Soup

This soup reminds me of a favorite pair of PJs. It's comfy, and a perfect fit on rainy days. Go ahead and serve this dish with good old-fashioned grilled cheese sandwiches.

Serving: 4


Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium fennel bulb, cut into 1-inch pieces, fronds reserved for garnish
1 medium onion, cut into 1-inch pieces
2 garlic cloves, chopped
1/4 cup Pernod or other anise liqueur
1 28-ounce can crushed tomatoes
4 juniper berries
2 teaspoons fennel seeds
Kosher salt and cracked black pepper to taste
Jarred tapenade
Baguette toasts


Directions
In a large pot over a medium-low flame, saute the onion and the fennel in the olive oil and butter. Cook, stirring occasionally, about 30 minutes, until golden brown. Add the garlic and continue cooking for 2 minutes. Turn off the heat or move the pot away from the stove and add the Pernod slowly. DO NOT ADD THE PERNOD OVER THE HEAT. Add the tomatoes, plus 2 cups water. Bring to a boil for 1 to 2 minutes, reduce the heat to low, and simmer.

Meanwhile, in a small saute pan over low heat, toast the juniper berries and the fennel seeds. Swirl them in the pan until fragrant and golden, about 3 to 4 minutes. Set aside to cool. Using a mortar and pestle or a spice grinder, grind the spices until slightly chunky. Add to the soup and cook 45 minutes.

Puree the soup in the pot using an immersion blender until almost smooth, or puree the soup in batches in the food processor. Season generously with salt and pepper. Don't be surprised if the soup requires more than a tablespoon of salt. Serve hot, garnished with tapenade-topped baguette toasts.

Top-Notch Garnishes
Don't limit your creativity to baguette toasts. Garnish ideas are endless, as the flavor of this soup marries well with others. Here are a few of my favorite topping choices:

Crumbled goat cheese
Feta cheese with pita toasts
A swirl of pesto
Chopped chipotle peppers and chopped cilantro with toasted tortillas
French-onion-soup style: Pour soup in ovenproof bowls and top with thick slices of sourdough bread and grated Gruyere or Swiss cheese. Brown in a 450? F preheated oven for 10 to 12 minutes.

Asparagus, Mascarpone and Pesto Lasagna

Lasagna has the fortunate reputation of being the perfect dish to make for a crowd. Baking it free-style on individual ovenproof plates gives it a completely different rustic feel and look. Plus, every piece has four crispy sides. The lasagna can be assembled a day ahead and refrigerated. It's easiest to prepare this dish in stages (the pesto, the asparagus, and then the pasta) before assembling.

Serving: Serves 4 to 6


Ingredients
Pesto:
2 cups whole basil leaves
2 small garlic cloves, peeled
2 tablespoons pine nuts, toasted
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese
3 cups mascarpone cheese (cream cheese can be substituted)


Directions
Asparagus:
2 tablespoons olive oil
1 pound asparagus, tough ends removed
2 teaspoons minced garlic
Kosher salt and pepper to taste
2 1/2 cups grated Fontina cheese (Swiss or gruyere cheese can be substituted)
1/2 cup grated Parmesan cheese
1 pound fresh sheet pasta or lasagna noodles cooked as directed on package, rinsed and coated with olive oil
2 tablespoons unsalted butter, room temperature


To make the pesto:
Combine the basil, garlic, pine nuts, olive oil and cheese in the bowl of a food processor and pulse until a paste forms, scraping down the sides. Season with salt, add the mascarpone cheese, mix well and set aside.

In a large saute pan over high heat, saute the asparagus in the olive oil for 4 minutes. Add the garlic and cook 30 seconds more. Season with salt and pepper. Remove from heat and set aside.

Preheat oven to 375 degrees F. On each of four ovenproof dishes place a square of pasta or lasagna noodle (about 1 to 2 inches smaller than the perimeter of the dish). Sprinkle 3 tablespoons Fontina cheese over each pasta square; arrange 3 to 5 asparagus spears over the Fontina, laying them on the diagonal, and cover asparagus with 2 tablespoons of the pesto. Repeat with the remaining pasta and filling, arranging the second layer of pasta to make an eight-pointed star with the bottom layer. Arrange the final layer in the same way as the bottom layer. Place in the oven, uncovered, and bake, 15 minutes or until browned and bubbly. Cool for 5 minutes, and serve.

Creme Pie

This classic dessert is actually a cake with a creamy filling, not a pie. Made with milk sponge cake layers, it satisfies sweet tooth cravings!

Serving: 9
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes


Ingredients
Cake:
1 1/2 cups soft cake flour
2 tsp. Baking powder
1/3 tsp. Salt
1/3 Cup Butter (not light butter or margarine)
3/4 Cup Sugar
2 large eggs
1/2 cup milk (does not require scalding)
1 tsp. Vanilla extract

Custard Filling:
3/4 cup sugar
1/3 cup flour
1/4 tsp. salt
2 cups scalded milk or cream
2 slightly beaten large eggs
1 tsp. Vanilla or 1 vanilla bean, split with seeds removed
1 tsp Rum extract, optional

Chocolate Icing
2 cups white sugar
2 ounces baking chocolate squares
2 tbsp. white or light corn syrup
3/4 cup milk (does not require scalding)
2 tbsp. Butter
1 tsp. Vanilla


Directions
Prepare the cakes:
1. Sift the flour, baking powder and salt together and set aside.
2. In a large mixing bowl, beat the butter until soft and creamy, then add the sugar gradually to incorporate. Mix thoroughly. Add the eggs all at once and beat thoroughly. Gradually add the milk and flour mixture alternating until all is mixed in.
3. Pour into two greased 8" cake pans. Bake at 375° for about 25 minutes. Cool on wire racks.

While the cakes are baking, prepare the filling:
1. Scald the milk or cream and set aside. To scald milk, heat it in a small saucepan over a medium stovetop, stirring constantly. The milk should not boil. You can add a vanilla bean that has been split (with seeds removed) to the milk to infuse it with vanilla flavor, and then omit the vanilla extract from the rest of the recipe.
2. Combine the sugar, flour, salt in a bowl. Swirl in the milk or cream until smooth and thick. Add the eggs and stir in.
3. Transfer mixture to a double boiler and cook until the eggs thicken. Cool at room temperature and add the vanilla & rum extracts, if desired. Transfer to a glass or plastic mixing bowl and chill in the refrigerator.

Assemble the cake:
1. Remove cakes from pans. If the cake you're using for the bottom layer is high or pointed, use a cake slicer to slice a thin amount off the top. If you don't have a cake slicer, a very long thread of non-flavored dental floss can be held taut and used as an impromptu slicer!
2. Lay the bottom cake out on your display plate. Carefully spoon the cooled custard onto the cake and gently lower the top cake layer on top of the custard layer.

Prepare the icing:
1. In a small, non-aluminum saucepan on low heat, combine the sugar, chocolate, corn syrup and milk stirring only until the sugar is dissolved. Cook to the soft ball stage (238°), using a candy thermometer or soft ball test.
2. Add the butter and remove from heat. Let the mixture rest. Place the saucepan in cool, not cold water. (follow this step carefully to avoid warping the pan) When the icing is lukewarm, add the vanilla extract, beating it to a smooth consistency. Ice the assembled cake, spreading the glaze evenly over the surface.


Nutritional Information
Based on individual serving.
Calories: 603
Total Fat: 15 g
Carbohydrates: 110 g
Protein: 9 g

Princess Salad

Serving: Serves: 4
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes


Ingredients
leaf lettuce
8 thin slices medium tomatoes
12 asparagus spears, peeled and steamed al dente
8 thin strips red pimiento
1 cup vinagrette dressing of your choice


Directions
Divide the lettuce among four plates and top with two slices tomato for each plate. Place three pieces of asparagus on the tomato and the pimiento strips crosswise on the asparagus. Refrigerate until cool. Pour the dressing over the salad when ready to serve.

Instant Dinner Rolls

Serving: 16
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


Ingredients
4 cups Bisquick
12oz can beer (should be room temp and rather "flat")
1 tablespoon Sugar


Directions
Mix all ingredients together and knead till smooth and pliable.... Roll out on floured surface to desired thickness. Cut with round cookie cutter or top of a glass to desired size. Bake at 450 on sprayed 9x9 pan or cookie sheet for 8-10 min Enjoy......so simple the grandkids make them. Your guest will think you slaved for hours....sneaky, huh!


Nutritional Information
Based on individual serving.
Calories: 140
Total Fat: 5 g
Carbohydrates: 21 g
Protein: 2 g

Clam Chowder

Clam chowder is a traditional shellfish soup in New England and in Newfoundland. Chowder probably comes from the French chaudiere, an iron cooking pot that settlers brought with them.

Serving: 4
Prep Time: 30 minutes
Cook Time: 30 minutes plus 8 to 10 minutes extra for fresh clams


Ingredients
3 pounds fresh clams or 1 (10-ounce) can clams or 12 ounces frozen clam meat
1 1/4 cups water or bottled clam juice
1 teaspoon plus 4 tablespoons butter
1 onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
Salt
2 tablespoons all-purpose flour
2/3 cup dry white wine
3 medium potatoes, diced
1 bay leaf
2 allspice berries
1 1/2 cups heavy cream
1 cup frozen corn kernels or kernels from 1 ear fresh corn
Freshly ground black pepper
Fresh flat-leaf parsley, to garnish


Directions
Wash the fresh clams and place in a large soup pot with the water or clam juice and 1 teaspoon of the butter. Simmer until the clams have opened up, 8 to 10 minutes.

Strain the clams through a large strainer into a large bowl. Reserve the stock. Discard any unopened shells. Remove the meat from the rest. Chop the larger clams and leave the small ones whole.

If you are using canned clams, drain the juices and add them to the water or clam juice. If you are using frozen clams, defrost them first.

Melt the remaining 4 tablespoons of butter in the same soup pot over medium heat. Add the onion, celery, garlic and 1/4 teaspoon salt and saute over medium heat until softened, about 5 minutes.

Mix in the flour and stir in the clam stock (or fish stock) and the wine. Add the potatoes, bay leaf and allspice. Simmer until the potatoes are tender, about 10 minutes. Add the corn and cook for 5 minutes more.

Remove from the heat and discard the bay leaf and allspice berries. Stir in the cream and clams. Cook for 3 minutes more, but do not bring to a boil.

Season with salt and pepper to taste. Garnish with the parsley and serve hot.

Sugar Cookies

Here are the top four sugar cookie dough requirements:
*A dough that is easy to mix.
*A dough that rolls out easily, is not fussy about being rolled out several times and does not mind if little hands squish and press it a bit.
*A dough that holds the shape of the cut-out design when baked.
*A dough that produces a cookie that remains in good condition for a week or more and can successfully travel to faraway friends and family.
Here is that cookie dough.


Ingredients
Cookie Dough:
2 3/4 cups unbleached all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup (8 tablespoons) vegetable shortening, such as Crisco
1 cup sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Powdered Sugar Glaze:
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
5 to 6 tablespoons heavy (whipping) cream



Directions
Prepare the cookie dough. In a medium bowl, stir the flour, cornstarch, baking powder and salt together; set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, vegetable shortening and sugar until smooth and slightly lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg, vanilla and almond extract and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it. The dough will be soft and smooth.

Divide the dough in half and form it into 2 smooth disks about 6 inches in diameter. Wrap the disks in plastic wrap and refrigerate until firm enough to roll without sticking but not so hard that it is difficult to roll out, about 1 hour.

Position a rack in the middle of the oven. Preheat the oven to 350° F. Line two baking sheets with parchment paper.

Lightly flour the rolling surface and rolling pin. Unwrap one piece of dough and roll it out to about a 12-inch circle that is 3/16 inch thick. Using a 3 1/2- to 5-inch-long cookie cutter, cut out cookies. Place the cookie cutter carefully so you can cut out as many cookies as possible from each rolling. Use a thin metal spatula to transfer the cookies to the prepared baking sheets, placing them about 1 inch apart. Gather together the dough scraps and set aside. Unwrap the second piece of dough and repeat the rolling and cutting process.

Gathering together all of the dough scraps, form a smooth disk, and roll and cut out the dough. If there is still quite a bit of dough remaining, gather the scraps together and roll and cut the dough once again.

Bake one sheet at a time until the edges and bottoms of the cookies are lightly browned, about 14 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.

The cookies can be layered between sheets of wax paper in a tightly covered container and stored at room temperature for up to 1 week.

Pan-roasted carrots

Pan-roasting brings out the natural sweetness of carrots, and that's underscored here by the touch of honey at the end of the cooking time. When you bring them to the table, expect a chorus of oohs and aahs as the rosemary fragrance wafts up. The recipe comes from Tom Colicchio, the Manhattan chef and restaurateur known for his exquisite but straightforward comfort food--highclass home cooking


Ingredients
2 tablespoons extra-virgin olive oil
16 long, thin carrots, peeled and trimmed
Fleur de sel and freshly ground black pepper
4 rosemary sprigs
4 teaspoons honey
1 tablespoon butter


Directions
In a large saute pan, heat the oil over low heat. Add the carrots and fleur de sel and pepper to taste. Cook, turning the carrots occasionally, until golden brown on all sides, 15 to 20 minutes. Add the rosemary during the last 5 minutes of cooking. Just before serving, add the honey and butter and mix well. Serve hot.


TIPS
High rollers can spring for the very expensive fleur de sel, the flaky salt from France, which is indeed delicious. But sea salt will do just fine.
You want skinny, in-season carrots for this dish. You can also use big old carrots, but first cut them crosswise into quarters and then cut each quarter in half lengthwise. They will need to cook quite a bit longer to become tender. Because they're less sweet, they may not brown much until you add the honey and butter. Just turn the heat up a bit at that point, and you'll get a nice caramelization.
Cook the carrots in a single layer. They'll shrink, so don't worry if they're a little tight in the pan at first.

Broccoli with Sesame Seeds

The sesame seeds add zip to the broccoli.

Serving: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


Ingredients
2 bunches broccoli, cut into small pieces
1 tbsp sesame oil
1 tbsp sesame seeds
1 tbsp soy sauce


Directions
1. Boil or steam the broccoli until it is cooked but still firm.
2. Heat the sesame oil in a skillet large enough to hold the broccoli.
3. Add the sesame seeds, broccoli and soy sauce, stirring or tossing to combine. Transfer to a serving dish. Serves 4 to 6.


Nutritional Information
Based on individual serving.
Calories: 60
Total Fat: 3 g
Carbohydrates: 6 g
Protein: 3 g

Baked Chicken Curry and Noodle Casserole

The curry gives this dish a delicious ethnic flavor!

Serving: 6
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes


Ingredients
12 ounces medium egg noodles, uncooked
1 tbsp vegetable oil
8 ounces boneless skinless chicken breast cut into 1/2-inch cubes
1 small red onion, diced
3 tsp curry powder
1 1/2 cups low-sodium chicken broth
1 1/2 tbsp cornstarch
1 (12 oz) can evaporated skim milk
1 cup frozen peas
1 1/2 cups sliced mushrooms
1 tbsp lemon juice
2 tbsp dry bread crumbs



Directions
1. Prepare pasta according to package directions.
2. While pasta is cooking, heat the oven to 375º F.
3. Heat the oil in a large heavy skillet over medium-high heat.
4. Add the chicken and onion and stir until the chicken begins to brown, about 4 minutes.
5. Add the curry powder and continue stirring 2 minutes.
6. Pour in the chicken broth and reduce heat to low.
7. In a small bowl, mix the cornstarch and evaporated skim milk together until the cornstarch is dissolved.
8. Stir the cornstarch into the skillet, heat to simmering and simmer 2 minutes.
9. Pour the contents of the skillet into a large bowl.
10. When the pasta is done, drain well.
11. Add the cooked pasta, peas, mushrooms, lemon juice and salt and pepper to the curry sauce.
12. Toss well.
13. Pour the mixture into an 11 x 9-inch baking dish and sprinkle the bread crumbs on top.
14. Bake until the edges are bubbling and the crumbs are golden brown, about 15 minutes. Serve hot.


Nutritional Information
Based on individual serving.
Calories: 373
Total Fat: 6 g
Carbohydrates: 55 g
Protein: 23 g

Chocolate Mint Brownies

Ingredients
1 cup Sugar
6 tablespoons Butter
1 cup Chocolate Chips, semi-sweet
Pink or Green Food Coloring
1/2 teaspoon Almond or Peppermint extract
1/2 cup Butter
2 tablespoons Milk
1 teaspoon Vanilla
1/2 cup Butter
1 cup Flour
2 cups Powdered Sugar
1 cup Hershey's Syrup
1/2 teaspoon Salt
4 Eggs, beaten


Directions
Mix first 7 ingredients together. Pour batter into 9"x13" greased pan. Bake 30 minutes at 350 degrees. Mix next 5 ingredients together. Spread over brownies when cool and refrigerate. Melt the chocolate chips in a double broiler. Add the 6 tablespoons of butter. When smooth, pour over pink or green layer. Store in refrigerator. Take out 1/2 hour before cutting.


Nutritional Information
Based on individual serving.
Calories: 320
Total Fat: 17 g
Carbohydrates: 42 g
Protein: 2 g

Swiss Chard and Tomatoes

A delicious and easy way to get some greens in your diet.

Serving: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


Ingredients
1 tablespoon chicken stock or olive oil
1 bunch swiss chard, stems & leaves coarsely chopped
2 large tomatoes, coarsely chopped
1-2 cloves chopped garlic
1/4 cup crumbled herbed feta cheese


Directions
1. Heat oil (or chicken stock) in a deep pan.
2. Add Swiss Chard, tomatoes, and garlic. Cover and cook 10-15 minutes.
3. Stir in Feta Cheese and serve.


Nutritional Information
Based on individual serving.
Calories: 90
Total Fat: 5 g
Carbohydrates: 8 g
Protein: 4 g

Baked Potatoes

Turn side potatoes into a main dish by topping them with vegetarian chili, beans, soy yogurt...you get the picture.

Serving: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 15 minutes

Ingredients
8 large baking potatoes


Directions
1. Wash and scrub 8 large baking potatoes and pierce several times with a fork. Bake directly on the oven rack in a 450 degree oven for about 45 minutes or until they can easily be pierced with a fork. Makes 8 servings.
2. Menu Tip: Save half for Chili Stuffed Potatoes.
3. Cook's Note: The potatoes can cook at the same time as the Roasted Vegetables or you could also microwave the potatoes if you don't want to use the oven.


Nutritional Information
Based on individual serving.
Calories: 220
Total Fat: 1 g
Carbohydrates: 51 g
Protein: 5 g

Beef Tornados with Mushroom Sauce

You'll love the rich and flavorful sauce for this peppercorn-coated beef tenderloin. It calls for Madeira wine, but you can still get great results by substituting sherry, dry vermouth or even stock or water.


A beef tenderloin recipe with a kick.

Serving: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


Ingredients
2 tsp butter
1/4 cup chopped shallots, onions, scallions or leeks
4 minced cloves garlic
1 pound sliced mushrooms (the adventuresome may try trompettes or morels)
1/4 cup Madeira wine
1 tbsp cracked black peppercorns
12-ounce beef tenderloin
2 cups fat-free beef broth
2 tbsp cornstarch
1/2 cup chopped fresh parsley, with 4 teaspoons reserved for garnish


Directions
1. Preheat the broiler.
2. Place the butter, shallots, garlic, mushrooms, and wine in an oven cooking bag (or in a microwavable bowl covered loosely with plastic wrap), and microwave for 3 minutes, stirring once or twice during the cooking.
3. Spread the cracked black peppercorns (and perhaps a little salt, if desired) out on a cookie sheet. Roll the tenderloin in the pepper.
4. Place the tenderloin on a rack under the broiler and broil to desired doneness.
5. At the same time, add to a large cold skillet the beef broth and cornstarch, and whisk to remove any lumps.
6. Turn the heat to medium-high and add the partially cooked mushroom mixture, parsley, and salt and pepper to taste. Heat, stirring, for about 2 minutes or until thickened.
7. When the meat is finished, remove from broiler and slice into 8 slices, 2 for each person.
8. To serve, slightly overlap the tenderloin slices on the plate. Pour the mushroom sauce to one side of the meat and sprinkle on extra parsley.
9. Lynn's Fischer's Tip: The meat can be pan-broiled by spraying a large skillet with olive oil, slicing the meat into 8 slices, and searing for a few minutes on each side.


Nutritional Information
Based on individual serving.
Calories: 290
Total Fat: 16 g
Carbohydrates: 11 g
Protein: 26 g