Pina Colada Cake

(Nicole Terry)


1 yellow cake mix
1 package instant vanilla pudding
4 eggs
1 cup water
1/3 cup oil
1 can sweetened condensed milk
1 1/3 cup pina colada mix (non-alcoholic)  
1 tub Cool Whip

Mix first 5 ingredients to make the cake mix.  Pour into greased and floured bundt cake pan.  Cook according to instructions on cake mix package.  Remove from oven and promptly poke holes in it all over with a sturdy straw.  Not cheap ones because they just bend.  Mix sweetened condensed milk and 1 1/3 cup pina colada mix until mixed well.  VERY slowly pour half of mixture into the holes, trying to just get into the holes.  Let sit for a few minutes and do the same thing with the remaining mixture.  Let sit for 10 min.  Turn upside down onto a plate.  Freeze for 1 hour.  Take out and frost with Cool Whip.  Put back into freezer until ready to serve.  Enjoy! 

Greek Lemon Chicken Breast

6 oz boneless chicken breast
1 Tbsp lemon juice
1 Tbsp fresh chopped mint
1 tsp olive oil
1/4 tsp oregano
1 clove minced garlic

Marinate chicken in remaining ingredients. Broil on grill 10-15 minutes until done.

Basic Red Sauce for Italian Cooking

*1 onion
*2 cloves garlic
[*In Puglia (the part of Italy that is in the "heel" of the "boot"), many people insist that you should use either onion or garlic, but never both together, because the tastes are so similar. Other regions of Italy, however, do not have this same opinion. You decide.]
2 Tbsp olive oil
1 large can tomatos (preferably imported from Italy), or 3 3/4 cups diced fresh tomatos
pinch of sugar (see caution at bottom)
salt and pepper
6-10 basil leaves

Fry onion and garlic in olive oil. Add tomatos, sugar, salt, pepper, and one basil leaf. Cook for approximately 20 minutes, stirring occasionally. Once the sauce has thickened, blend in a blender. Pour back into sauce pan and reduce for another 5 minutes. Chop remaining basil and add immediately before serving.

This is the basic sauce for all of your red sauce Italian requirements. While the sauce is excellent with no additions, you can also consider this the blank canvas to which you will add your favorite meat and vegetables.


CAUTION: With regards to sugar, less is more! One of the mistakes most commonly made by Americans when cooking Italian is the tendency to add too much sugar. Nothing is more calculated to make your sauce seem a cheap American imitation instead of an authentic Italian masterpiece! If you use sugar at all (and you certainly do not need to!) only use a pinch!

Pasta alla Norma

One package long pasta (spaghetti, fettuccine, linguini, etc)
3 eggplants (as fresh as possible, without any bruises)
coarse salt
flour
olive oil for frying eggplant
tomato sauce (your own recipe, or see below)
6-10 basil leaves
200 grams of crumbled ricotta salata (salted ricotta cheese), which is what makes this recipe authentic; available in the best Italian groceries

Thinly slice eggplants. Spread slices in layers on a cutting board, and cover each layer with salt. Place the board at an angle next to sink to allow liquid to run directly into sink. Cover eggplants with a weight (for example, a pot filled with water, and leave standing for two hours. Meanwhile, prepare the tomato sauce.

Tomato sauce recipe:
1 onion
2 cloves garlic
2 Tbsp olive oil
1 large can tomatos (preferably imported from Italy), or 3 3/4 cups diced fresh tomatos
pinch of sugar
salt and pepper


Fry onion and garlic in olive oil. Add tomatos, sugar, salt, and pepper. Cook for approximately 20 minutes, stirring occasionally. Once the sauce has thickened, blend in a blender. Pour back into sauce pan and reduce for another 5 minutes. 


NOTE: This is the basic tomato sauce recipe that can be used for all your Italian red sauce cooking.

After the required time, rinse and dry eggplant slices. Cover them lightly with flour to prevent them from soaking up oil. Boil water for your pasta and warm up the tomato sauce if necessary. Meanwhile, fry the eggplant slices in hot olive oil (about 400 degrees), a few at a time, about 2 minutes per side. Wipe off excess oil from the slices and keep them warm. When the pasta is ready (al dente!), place in a large serving bowl. Add ricotta and mix well. Then add tomato sauce, basil, and eggplant. Mix and serve immediately.

Buon appetito!

Crab Rangoon

1/2 lb imitation crab meat, finely chopped
1 8oz package cream cheese
2 green onions, finely chopped
1/2 tsp garlic powder
1/2 package egg roll or wonton wrappers
1 egg or egg white, beaten
enough oil for frying

Combine crab meat, onion, cream cheese, and garlic powder. Place small amount in each wrapper. Coat edges with egg and seal shut. Heat oil to 400 degrees. Fry Crab Rangoon until golden brown.

Chicken Enchiladas

1 broiler-fryer chicken (about 3 lbs), cut into 8 pieces
1 large tomato, peeled, seeded, and chopped
1 clove garlic, minced
1/4 tsp salt
1 1/2 cups heavy cream
2 cups shredded queso Chihuahua or Monterey Jack cheese
arroz rojos (Spanish rice)
3 fresh poblano chilies, roasted, peeled, seeded, and chopped
1/2 cup finely chopped white onion
1/2 tsp ground cumin
1/2 cup chicken broth
12 corn tortillas
green onions and slivered red bell peppers for garnish

Place chicken in single layer in a 12" skillet. Sprinkle with chilies, tomato, white onion, garlic, cumin, and salt. Add broth. Bring to boil over medium high heat. Reduce heat. Cover, simmer 1 hour or until chicken is tender. Remove chicken from skillet with tongs, shaking off vegetable pieces. Let stand until cool enough to handle. Skim and discard fat from skillet. Bring remaining broth to boil over medium high heat. Boil 4-8 minutes until mixture is reduced to 2 cups. Pour reduced broth mixture into 9x13 baking dish. Remove and discard skin and bones from chicken. Using fingers, pull chicken into coarse shreds. Preheat oven to 375 degrees. Heat cream in medium skillet over medium heat to just below boiling; remove from heat. Dip 1 tortilla in cream with tongs for a few seconds or until limp. Remove, draining off excess cream. Spread about 3 Tbsp chicken down center of tortilla. Roll up and place on sauce in baking dish. Repeat with remaining tortillas, cream, and chicken. Pour any remaining cream over enchiladas. Sprinkle cheese over enchiladas. Bake 25-30 minutes until sauce is bubbly and cheese is melted. Garnish if desired, and serve with arroz rojos.

Pitta Bread

1 3/4 tsp dried yeast
1 tsp sugar
3 1/2 cups flour
2 Tbsp olive oil

Preheat oven to 500 degrees. Place yeast, sugar, and 1 1/2 cups warm water in a bowl and stir until dissolved. Leave in warm place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume. If yeast does not foam, it is dead, and you will need to start again. Mix flour, yeast mixture, and oil in a mixer for 30 seconds, or until mixture forms a ball. Place onto a well-floured surface and knead until smooth and elastic. Place in a well-oiled bowl and cover with plastic wrap and a dish towel. Leave in a warm place for 20 minutes, or until almost doubled in size. Punch down dough and divide into 12 equal portions. Roll each portion into a 1/4 inch thick circle. Place on greased baking sheet and brush well with water. Bake for 4-5 minutes. The pitta bread should be soft and pale, slightly swollen, and hollow in the middle.

Wintery White Clusters

1 cup white vanilla baking chips
9 cups Corn Chex, Rice Chex, or Wheat Chex (or combination)
2 cups salted dry-roasted peanuts
2 cups small pretzels twists
2 cups miniature marshmallows
1 package (20 oz) vanilla-flavored candy coating

Place baking chips in freezer to chill. In large bowl, mix cereal, peanuts, pretzels, and marshmallows. Set aside. In large microwavable bowl, microwave candy coating uncovered on High 1 minute 30 seconds. Stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smoothly. Gently and quickly stir cereal mixture into coating with rubber spatula, stirring gently until evenly coated. Stir in chilled baking chips. Spread on waxed paper until cooled. Break into chunks. Store in airtight container in refrigerator.

Granola

5 cups oats (old fashioned)

1/2 cup wheat germ

1/4 lb coconut

1/2 cup raw sunflowers

2 cups desired chopped nuts (almonds, pecans, etc)

3/4 cup brown sugar

3/4 cup water

3/4 cup vegetable oil

1/4 cup honey

1/4 cup molasses

3/4 tsp salt

1 tsp cinnamon

1 1/2 tsp vanilla

raisins or other dried fruit

Preheat oven to 350 degrees. Combine oats, wheat germ, coconut, sunflowers, and nuts. Combine remaining ingredients (except for the raisins or other dried fruit), and heat until sugar dissolves, but do not boil. Pour over oats and nut mixture. Spread on greased cookie sheet and bake for 20-30 minutes, stirring occasionally. Let cool and add raisins.

Grilled Red Peppers Stuffed with Mozzarella

(makes 6 servings)

1/2 lb Italian bread
1/4 cup olive oil
3 medium red bell peppers
1 cup mozzarella, cut into 1/2 inch cubes
1/4 cup chopped fresh basil
1 cup chopped Italian parsley
1/2 cup toasted pine nuts or almonds
1 clove garlic, minced

Preheat grill to medium. Thinly slice bread, remove crusts, cut into enough 1/2 inch croutons to make 2 cups. Warm 2 Tbsp olive oil in skillet. Add garlic and croutons and season with salt and pepper. Saute until bread is golden brown. Drain on paper towels. Cut tops off peppers, about 1 inch from top (do not discard tops). Scoop out peppers. In a bowl, combine croutons, mozzarella, basil, parsley, pine nuts, and remaining oil. Mix well; salt and pepper to taste. Stuff mixture into peppers, replace tops and secure with toothpicks. Place on grill until peppers are soft but still hold shape (approximately 12-15 minutes). To serve, remove tops and cut in half lengthwise.

Mozzarella Fondue

(makes 5 cups; approx. 10-12 appetizer servings)

1 Tbsp corn starch
2 Tbsp water
2 cloves garlic, smashed
1 Tbsp lemon juice
12 oz coarsely grated fresh mozzarella
6 oz coarsely grated fontina
4 oz cream cheese
1/3 cup minced mushrooms
1/4 cup grated nutmeg
1/4 tsp ground pepper

Dissolve cornstarch in water. Rub garlic around inside of saucepan on medium heat, then drop in. Add lemon juice and simmer. Add cheeses, one handful at a time, stirring constantly. If they do not blend, raise heat slightly, but do not boil. When cheeses have blended, add cornstarch mixture and mushrooms. Whisk to blend. Let simmer several  minutes. Season with nutmeg and pepper.

Toffee

2 cups butter
2 cups sugar
1/4 tsp salt
1/2 lb chocolate chips or grated chocolate bar
1 cup finely chopped almonds or pecans

Combine butter, sugar, and salt. Bring to boil and cook to 300 degrees (deep amber color). Be careful not to scorch. Pour onto cookie sheet that is covered with buttered wax paper and spread to desired thickness. sprinkle chocolate on hot toffee and spread around when it melts. Sprinkle nuts and press into melted chocolate, using a plastic bag on your hand.

Caramels

2 cups heavy cream
1 cup butter
2 cups sugar
1 1/2 cup light corn syrup
1 tsp vanilla

Place 1 cup cream, butter, sugar, and corn syrup in heavy saucepan. Bring to boil and boil for several minutes, stirring constantly. Add remaining cream VERY slowly and cook to 250 degrees, stirring constantly. Remove from heat, add vanilla and pour into buttered 9x13 pan.

Friendship Bread

Friendship Bread is a sweet sourdough bread. Because it is sourdough, do not use any metal spoons or bowls when mixing. Do not refrigerate; just let it sit out on the counter. Dough will bubble and ferment. Let the air out when it accumulates in the bag.

Day 1: You get the starter batter. Do nothing (other than let out excess air).
Day 2, 3, 4, 5: Mush the bag and let out excess air (it will bubble and ferment).
Day 6: Add 1 cup flour, 1 cup sugar, 1 cup milk. Mix by mushing the bag. It will be lumpy.
Day 7, 8, 9: Mush the bag and let out excess air.
Day 10: MIXING DAY! In a large, non-metal bowl mix the batter from the bag with 1 1/2 cups flour, 1 1/2 cups milk, 1 1/2 cups sugar. Stir thoroughly with non-metal spoon. Measure out four 1 cup starters. Put starters in clean gallon-size Ziploc bags. Keep one starter for yourself, and give the others to three friends along with a copy of these instructions.

Now to make the bread! To the remaining batter add:

1 1/2 cup sugar, divided
2 1/2 tsp cinnamon, divided
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 large (or 2 small) boxes instant vanilla pudding
1 1/2 tsp baking powder
3 eggs
1/2 cup milk
1 tsp vanilla
1 cup oil

Preheat oven to 325 degrees. Mix 1 cup sugar and 1tsp cinnamon with remaining ingredients thoroughly. Grease two large loaf pans. Mix remaining 1/2 cup sugar and 1 1/2 tsp cinnamon and sprinkle on bottom and sides of pan (saving some for the top of the bread). Place batter in loaf pans. Sprinkle with remaining sugar. Bake for 1 hour. Cool for 10 minutes and remove from pans. Enjoy!

Chicken (or Shrimp) Scampi

1/2 cup butter
1/2 cup olive oil
1/4 cup green onion, chopped
1 Tbs garlic, minced
3 Tbs lemon juice (fresh is best)
2 lbs chicken cut into 1 inch slices
1 tsp salt
1/2 tsp ground pepper
1/4 cup minced parsley
1 large tomato, chopped
1 package fettuccine

Melt butter with olive oil in wok or skillet. Bring just to a boil. Add onion and garlic and saute. Add chicken, lemon juice, salt, pepper, and parsley. Saute until chicken is no longer pink. Add diced tomatos just before serving. Serve over fettuccine.

NOTE: Obviously, you can substitue shrimp for chicken and have shrimp scampi.

Carmel Fondue

1/2 cup butter
2 cups brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
1 tsp vanilla

Dissolve ingredients over medium heat until almost boiling.

Spinach Artichoke Dip

1 pkg frozen spinach
1 can artichoke hearts
1 pkg cream cheese
1 cup sour cream
1/4 cup mayonaise
1/4 cup plain yogurt
4 green onions
1 cup shredded mozzarella

Combine, heat up, and enjoy!

Carmel Corn

2 cups brown sugar
1 cup corn syrup
1/2 cup butter
1 lb bag of popcorn

Mix sugar, corn syrup, and butter in saucepan or skillet and bring to a boil. Do not cook it!!! Pour over popped popcorn (with "old maids" removed). Stir until popcorn is evenly coated and let cool. Restir occasionally as it cools.

Peanut Brittle

2 cups sugar
1 cup corn syrup
1/4 cup water
2 cups peanuts (or 1 bag raw Spanish peanuts)
2 tsp baking soda
1 tsp vanilla
1/4 cup butter
Greased cookie sheet

Bring sugar, syrup, and water to boil, stirring until mixture comes to a boil and sugar is dissolved. After syrup has boiled for a few minutes, add peanuts and stir continually until syrup starts to turn color (hard crack stage). Stirring keeps the peanuts from burning. Immediately remove skillet from heat and add the soda, butter, and vanilla. Stir until all ingredients are well mixed and butter is melted; mixture will be very bubbly. Pour mixture onto cookie sheet so that it spreads evenly, trying to distribute peanuts evenly. Do not spread peanut brittle on pan with spoon! The spoon will break the bubbles created by the soda and butter. The bubbles make the brittle easier to eat. You can scrape the remaining brittle from the skillet, but put it on the edge of the cookie sheet and not into the middle of what you have already poured out. There will be no bubbles in what you scrape from the pan with a spoon. Let cool until completely cool and brittle (placing outside in the snow on a winter day works great!). It will then be easy to break up into the size of pieces you desire.

Divinity

4 cups sugar
2 cups water
1 cup corn syrup
2 large egg whites

Combine sugar, water, and corn syrup in a heavy sauce pan and bring to a boil. Stir until sugar dissolves. Cook to 260 degrees (use candy thermometer). Beat egg whites until stiff, but not dry. Slowly pour syrup mixture into egg whites while beating at a slow speed on heavy duty mixer (pour a very thin stream of syrup so that it will not cook the egg whites or crystalize the syrup. Hint: egg whites at room temperature will help keep syrup from crystalizing). Continue beating until mixture starts to form soft peaks. Spoon onto wax paper as quickly as possible, as it starts to set very rapidly.

See's Fudge

(makes 5 lbs)

2 cups walnuts
3 pkgs chocolate chips
1 8 oz jar marshmallow creme
2 cubes butter (melted)
4 cups sugar
1 13 oz can evaporated milk
1 tsp vanilla (if desired)

In a large bowl, combine walnuts, chocolate chips, marshmallow creme, and melted butter and set aside. In a heavy 4 quart (or larger) pan, combine sugar and evaporated milk. Stir constantly until mixture comes to a rolling boil. Reduce heat, and continue to boil for 11 minutes, stirring constantly. Pour over walnut mixture in bowl and stir until well mixed. Add vanilla if desired. Pour into well greased pan (large baking pan works well). Cover with foil and place in refrigerator.

NOTE: Be very carefully during cooking. Stir with a long wooden spoon and be sure to stir constantly, because the evaporated milk can scorch very easily.

Glazed Parsnips and Carrots

1 (16 oz) package baby carrots
1/2 lb parsnips, peeled and cut into 1 1/2 inch pieces
1/4 tsp salt
2/3 cup orange juice
1/4 cup honey
2 Tbsp lime juice
1 tsp lime rind
1/2 tsp grated fresh ginger root
1 Tbsp chopped fresh parsley

Cook carrots and parsnips in a small amount of boiling water and salt 10 minutes or until crisp-tender; drain and set aside. Combine orange juice, honey, lime, lime rind, and ginger root in a small saucepan over medium heat about 5 minutes or until heated. Pour orange juice mixture over carrot mixture and toss to coat. Sprinkle with chopped fresh parsley and serve immediately.

Texas Sheet Cake

1 stick butter or margarine

½ cup shortening

3 ½ T cocoa

1 cup water

Bring to boil and remove from heat

Mix together

2 cups flour

2 cups sugar

½ tsp salt

1 tsp baking soda

Combine both mixtures and beat well. Add ½ cup buttermilk (1/2 milk with 1 tsp vinegar), 1 tsp vanilla, and 2 eggs. Mix well and pour into greased jelly roll sheet. Bake 375° for 20 minutes.

Frosting

1 stick butter or margarine

4 T cocoa

4 T milk

Bring to boil. Add 3 cups powdered sugar and 1 tsp vanilla. Frost cake as soon as it comes out of the oven.

funnel cakes

For the funnel cakes:

2 eggs

1 1/2 cups milk

1/4 cup granulated sugar

2 1/4 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground allspice

1 teaspoon kosher salt

2 1/2 teaspoons baking powder

4 cups vegetable oil, for frying

1/2 cup powdered sugar

1 tablespoon ground cinnamon

3 pair gummy eyeballs (available in Target's Halloween candy section)

For the kiwifruit ooze:

2 ripe kiwifruit

4 tablespoons granulated sugar

For the raspberry blood spots:

1 (2-ounce) package Just Raspberries dried fruit (available at Whole Foods Market)

2 tablespoons granulated sugar

Special equipment:

Heavy-bottomed pot

Large funnel and wooden spoon to stopper the funnel or large plastic zip-top bag

Slotted metal spoon

Heatproof tongs

To make the funnel cake batter: In a small bowl, whisk together eggs and milk. In a large bowl, whisk together sugar, flour, cinnamon, nutmeg, allspice, salt and baking powder. Using a wooden spoon, create a well in the dry ingredients. Add the eggs and milk and whisk together until smooth. Set aside to rest while you make the kiwifruit ooze and raspberry blood spots.

To make the kiwifruit ooze: Peel the kiwi and cut into medium chunks. Place the kiwi and sugar in bowl of a food processor or blender and process until smooth. Refrigerate until needed.

To make the raspberry blood spots: Place the Just Raspberries and sugar in the bowl of a food processor. Process until a powder is formed. Set aside until needed.

To fry the funnel cakes: In a large pot, heat the oil to 375 degrees. While the oil is heating, line a cookie sheet with layers of paper towels for draining the cakes. Pour 1/3 of the batter into the funnel (you can use a wooden spoon handle or chopstick to stopper the funnel) or plastic bag, zipping the bag shut. If using a plastic bag, snip off a corner. Using a squiggly, curlicue motion, quickly pipe the batter into the hot oil, clustering the batter together in a circular shape. Fry for 3 to 5 minutes, until golden brown and crispy, turning once during cooking. Drain on paper towels. Repeat twice more with the remaining batter.

To assemble the brains: In a small bowl, combine the 1/4 cup powdered sugar and 1 tablespoon ground cinnamon. Gather the funnel cakes into rounded mounds to resemble the shape of brains and place on a serving platter. Using a small sieve, sift the cinnamon sugar over the brains. While the brains are still warm, push the gummy eyeballs into the cakes, between squiggles. Spoon little trails of kiwifruit ooze on and around the brain, and sprinkle dabs of the powdered raspberries on the brain.

Per serving: 507 calories (percent of calories from fat, 67), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 38 grams fat (5 grams saturated), 38 milligrams cholesterol, 287 milligrams sodium.

Pumpkin Cookies

1 stick butter, slightly softened

1 cup sugar

1 egg

1 tsp vanilla

1 cup pumpkin

*beat these ingredients together

2 cups flour

1 tsp cinnamon

1 tsp baking soda

1 tsp salt

1 tsp baking powder

*mix dry ingredient together, then add to wet mixture

You can add chocolate chips, we do about half the time. They are amazing either way!

Drop by spoonfuls onto cookie sheet and back at 350 degrees for ten minutes (though I usually have to bake mine longer, I must make big cookies!)

Super Amazing Yummy Icing

melt 1 stick butter

add 1 cup brown sugar

*cook until sugar dissolves

add 1/4 cup milk and cook 3-5 minutes stirring frequently

*take off heat and cool for a couple of minutes

stir in 2-3 cups powdered sugar (I usually add 2 1/3 cups)

*if it gets a little to thick you can add some more milk. Keep stirring, the powdered sugar usually wants to clump together, but I am too lazy to sift my powdered sugar first, so I found if i just keep stirring it usually breaks up

Andes Mint Cookies

3/4 cups butter
1 1/2 cups brown sugar
2 Tbsp water
12 oz chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
2 boxes Andes Mints

Melt butter, sugar, and water. Add chocolate chips until melted. Pour into large mixing bowl and let cool 10 minutes. Using a mixer at high speed, add eggs. Reduce speed and add dry ingredients. Chill dough for 1 hour. Roll into small balls and place on foil lined cookie sheet. Cook at 350 degrees for 5-7 minutes. Remove from oven and place one Andes mint in center of each cookie. Let melt and spread over cookie.

Mrs. Fields Chocolate Chip Cookies

1 cup butter
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
2 1/2 tsp vanilla
3 cups flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz bag chocolate chips

Cream butter, sugars, eggs, and vanilla. Mix dry ingredients in a separate bowl (minus the chocolate chips). Add mixed dry ingredients to butter and sugar mixture. Add chocolate chips. Bake at 350 degrees for 8-9 minutes.

Fantasy Tarts

2/3 cups semi-sweet chocolate chips
1/2 cup butter
3/4 cup sugar
2 eggs
1 Tbsp vanilla
1/2 cup flour
30 pieces of candy to insert (Rolos, caramels, Snickers, cherries, etc.)

In a one quart saucepan, combine chocolate chips and butter. Cook for 5-7 minutes over low heat. Pour into medium bowl and allow to cool for 5 minutes. Stir sugar, eggs, and vanilla into mixture. Gradually stir in flour until smooth. Pour into paper liners, filling about half full. Bake at 375 degrees for 12-14 minutes. Remove from oven and push candies into the partially-baked tarts. Cook for another 2 minutes. Remove from oven and allow to cool for 5 minutes.




Frosting


1 cup semi sweet chocolate chips
14 oz can sweetened condensed milk

Combine ingredients and cook over medium-low heat until smooth. Frost tarts and refrigerate one hour.

Fantasy Tarts can be stored in an air-tight container at room temperature.

Basic Crepes

5 cups all-purpose flour
10 eggs
2 1/2 cups milk
2 1/2 cups water
1 1/4 tsp salt
1/2 cup and 2 Tbsp butter, melted

In a large mixing bowl, whisk together flour and eggs. Gradually add milk and water, stirring to combine. Add salt and butter. Beat until smooth.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt pan with circular motion to allow batter to coat surface evenly.

Cook the crepe for about 2 minutes, until bottom is light brown. Loosen with spatula, turn and cook the other side.

Yields approximately 20 crepes.

Poppy Seed Bread

3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/2 cup milk
1 1/8 cup oil
2 1/4 Tbsp poppy seeds
1 1/2 tsp vanilla flavor
1 1/2 tsp almond flavor
1 1/2 tsp butter flavor

Mix all ingredients and pour into 3 loaf pans. Bake at 350 degrees for 45 - 60 minutes.




Glaze


1/4 cup orange juice
3/4 cup sugar
1/2 tsp butter flavor
1/2 tsp almond flavor
1/2 tsp vanilla flavor

Mix orange juice and sugar and heat until almost boiling. Remove from heat and add butter, almond, and vanilla flavors. Poke holes in bread. Pour mixture over bread, allowing to soak in for 15 minutes.

Banana Bread

(*Makes 2 loaves)

3 eggs
2 cups sugar
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1/2 cup canola oil
1 cup buttermilk
1 1/2 tsp salt
1 1/2 tsp baking soda
3 cups flour
1 1/2 - 2 cups mashed banana (3-4 bananas)

Beat together wet ingredients. Combine and add dry ingredients. Mix thoroughly. Bake at 350 degrees for 35-45 minutes, or until a toothpick inserted in center comes out clean.



Orange Glaze

3/4 cup sugar
1/4 cup fresh squeezed orange juice
1 Tbsp butter
1/2 tsp vanilla
1/2 tsp almond extract

Combine all ingredients and bring to a boil for 20-30 seconds. Pour half of mixture over each loaf of bread. Leave bread in pan with glaze for 15 minutes to allow glaze to soak in.

No Bake Cookies

1 stick of butter
2 cups sugar
1/2 cup milk
4 Tbsp cocoa
dash of salt
1/2 cup peanut butter (chunky)
3 packs quick oatmeal

Measure first 5 ingredients into a saucepan and bring to a full rolling boil (one which can't be stirred down). Boil for 1 minute. Remove from heat, stir in peanut butter, and add oatmeal quickly. Mix thoroughly. Working as quickly as possible, drop mixture by spoon onto wax paper or tin foil. Refrigerate.

Farfalle with Wild Mushrooms Cream

1/2 oz dried porcini mushrooms
1/2 cup warm water
2 Tbsp butter or margarine
1 Tbsp olive oil
1/2 cup minced onion
1 tsp minced garlic
1/4 tsp crushed red pepper
1/2 lb fresh mushrooms, sliced
1 cup heavy or whipping cream
1/2 tsp salt
1/2 tsp freshly ground pepper
1 lb farfalle (bow tie) pasta, cooked
1/4 cup fresh chopped parsley
1/4 cup freshly grated parmesan cheese

Soak porcini mushrooms in warm water for 15 minutes. Drain (saving the liquid) and chop coarsely. Heat butter and olive oil over medium-high heat. Add the onions and cook for 2 minutes. Add garlic and red pepper and cook for 15 seconds. Stir in all mushrooms and cook for 3 minutes. Add liquid from soaked porcini mushrooms and bring to a boil. Add cream; boil 5 minutes. Stir in salt and pepper. Toss together with pasta, parsley, and parmesan cheese.

* NOTE: Chicken and spinach tossed in are an excellent addition!