1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners’ sugar
4 cups semisweet chocolate chips
1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
3. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
1 envelope active dry yeast
1/4 cup warm water (100-110 degrees)
3/4 cup nonfat milk or 3/4 cup skim milk (scalded/heated to 100-115 degrees)
1/4 cup margarine (sliced)
1/4 cup sugar
1/2 teaspoon salt
1 1/2 cups whole wheat pastry flour
2 cups unbleached flour (about)
1 1/2 teaspoons cinnamon
2 cups peeled chopped apples
2 cups powdered sugar
3 -4 tablespoons lemon juice
Sprinkle yeast over warm water and set aside for 5 minutes.
Meanwhile, combine hot milk, margarine, sugar and salt in the bowl of food processor.
(or mixing bowl) Let stand until margarine melts.
Beat in 1 1/2 cups of flour.
Add yeast mixture, cinnamon and egg.
Process or beat until combined.
Add other 2 cups flour and process or mix and knead on board.
Add additional flour if needed
Place dough in greased bowl.
Turn to grease top.
Cover and let rise about 1 1/2 hours or let rise in the refrigerator over night (bringing dough to room temperature before continuing).
Punch dough down.
Mix in apples.
Divide dough into thirds.
Cut dough with shears or chop with sharp knife.
Shape cut dough into six mounds on a greased baking sheet.
Repeat with other two sections of dough.
Cover and let rise at room temperature until double in bulk, about 1 hour.
Uncover and bake at 350 degrees for about 15 minutes or until golden.
Meanwhile, place powdered sugar in food processor.
Process until fluffy, not lumpy.
Slowly add lemon juice and keep processing until smooth and satiny.
While fritters are still warm spoon on glaze.
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1/4 cup (1 1/4 ounces) confectioners’ sugar or glazing sugar
2 tablespoons (5/8 ounce) buttermilk powder, optional
1 cup (2 sticks, 8 ounces) cold butter
1 package (8 ounces) cream cheese
4 to 5 tablespoons cold water
1 jar Maple Apple Drizzle
1 tablespoon boiled cider, optional
1 tablespoon Instant ClearJel or cornstarch
Cinnamon sugar or sparkling white sugar
Crust: In a medium-sized bowl, whisk together the flour, salt, sugar, and buttermilk powder, then cut in the butter and cream cheese until the mixture forms coarse crumbs. Drizzle water onto the crumbs until you can squeeze them into a cohesive dough. Divide the dough in half, shape each half into a disk, wrap, and chill it for 30 minutes or more, while you prepare the filling.
Filling: If you’re using Instant ClearJel, stir the ingredients together till blended; they’ll thicken immediately. If you’re using cornstarch, dissolve it in 2 tablespoons cold water, then combine it with the Maple Apple Drizzle or apple preserves in a small saucepan. Bring to a boil and cook until the mixture thickens. Set aside to cool.
Assembly: Preheat the oven to 400°F.
Roll one piece of dough on a lightly floured surface into a 12″ x 18″ rectangle. Flip the dough over and brush with flour if it sticks. Use a turnover cutter to cut the dough into the size rounds you want to make, then roll each circle till it’s about 1/2″ larger. Place filling slightly off-center on the dough round, using 1 heaping tablespoonful for a 6″ turnover; 1 level tablespoonful for a 5″; 1 heaping teaspoonful for a 4″, and 1 level teaspoonful for a 3″ turnover.
Brush water onto one edge of the dough, and fold it in half, covering the filling and sealing the edges. Repeat with the remaining circles of dough. Then roll, cut, and fill the remaining dough disk in the same way.
Poke the top of each turnover with the tines of a fork. Brush with water, and sprinkle with cinnamon sugar or sparkling sugar (or skip this step, and glaze finished turnovers; see variation below). Bake in a preheated 400°F oven for 16 to 20 minutes, or until golden brown. Remove the turnovers from the oven, and cool them on a rack. Yield: 10 large turnover, 16 medium-large turnovers, 22 medium turnovers, or about 38 small turnovers.
Make your own filling:
3 cups (14 to 15 ounces) cored, peeled, chopped apples (about 1 1/2 pounds, 3 to 4 large apples)
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon apple pie spice or cinnamon
2 tablespoons (1 1/2 ounces) maple syrup
1 tablespoon boiled cider, optional
1 tablespoon butter
1 tablespoon Instant ClearJel or 1 tablespoon cornstarch dissolved in 2 tablespoons cold water pinch of salt
Mix the filling ingredients together, place in a medium saucepan, and cook, stirring often, till the apples are soft and the mixture thickens. Set aside to cool before using to fill turnovers. This is very important—if the filling is hot, the butter in the turnover dough will melt, and the turnovers will lose their flakiness.
Brush with glaze instead of sprinkling with sugar:
1/2 cup (2 ounces) confectioner’ or glazing sugar
1 tablespoon maple syrup
1 tablespoon water
Mix together till smooth. Brush onto hot turnovers.
2 pork chops, about 1-pound total weight
2 teaspoons infused oil
1/2 cup hard cider
1 tablespoon grain mustard
1/3 cup heavy cream
Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.
Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.
Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.
Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you’re having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
1/2 cup panko (Japanese breadcrumbs)
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
4 (6-ounce) tilapia fillets
2 tablespoons canola oil, divided
8 lemon wedges
1. Combine first 4 ingredients in a shallow dish; place eggs in another shallow dish. Rinse fillets; pat dry with paper towels. Dip fillets in egg; dredge in panko mixture.
2. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add half of fillets to pan; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Wipe pan with paper towels. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.
Yield: Serves 4 (serving size: 1 fillet and 2 lemon wedges)
Total: 21 Minutes
2-3 leeks, white and pale green parts only, sliced (2 cups)
2 large russet potatoes (2 pounds), peeled and chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
5 cups water
1 tablespoon unsalted butter
1/2 cup fat-free plain Greek yogurt
2 tablespoons 1-inch chive slices
1. In a large pot, simmer leeks and next 4 ingredients (through water), covered, until potatoes are tender (20-25 minutes). Add butter.
2. Using an immersion blender (or a standard blender, working in batches), blend until smooth. Stir in yogurt. Divide among 4 bowls; sprinkle with chives. If desired, serve chilled.
Yield: Makes 4 servings (serving size: 2 cups)
1 tablespoon olive oil
1 1/4 cups thinly sliced leeks, white part only
1 large garlic clove, crushed
1/2 cup (1/4-inch-thick) slices carrot
6 cups reduced-sodium, fat-free chicken broth
1 1/2 cups skinless, boneless, shredded, rotisserie chicken
1 (2-inch) fresh rosemary sprig
1 (19-ounce) can cannellini beans, rinsed and drained
1 cup packed roughly chopped fresh kale
1 cup packed baby spinach
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
1. Heat oil in a stockpot or Dutch oven over medium heat. Add leeks and garlic; cook, stirring occasionally, 3–4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken, and rosemary; bring to a boil. Reduce heat, and simmer 5 minutes, skimming occasionally.
2. Add beans and kale, and simmer for about 5 minutes more. Add spinach, and cook 2–3 minutes more or until tender. Season with salt and pepper.
3. Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.
Yield: Makes 6 servings (serving size: 1 1/3 cups)
4 tablespoons unsalted butter
5 pounds russet potatoes, peeled and diced
12 cloves garlic
1 1/2 cups heavy cream
1 cup grated Parmesan
4 ounces cream cheese, at room temperature
1/2 cup chopped chives
Salt and pepper
1. Grease a 3-quart ovenproof dish with 1 Tbsp. butter. In a large pot, cover potatoes and garlic with cold water and add 2 tsp. salt. Bring to boil and cook over medium heat until tender, about 30 minutes. Drain and return potatoes and garlic to pot.
2. While potatoes are cooking, bring cream, grated Parmesan and 2 Tbsp. butter to simmer in a medium saucepan, stirring until Parmesan melts. Remove mixture from heat and set aside. Preheat oven to 350°F.
3. Mash potatoes and garlic with cream cheese until smooth. Add cream mixture to potato mixture and stir well to combine. Stir in chives, season with salt and pepper and spoon potato mixture into prepared baking dish.
4. Dot potatoes with remaining 1 Tbsp. butter and bake until potatoes are heated through and golden brown on top, about 45 minutes. Serve immediately.
2 pounds Yukon Gold potatoes, peeled, sliced and divided
1 6-oz. pkg. Gruyère cheese, coarsely shredded and divided
salt and pepper
1 cup milk
1 cup whipping cream
nutmeg to taste
Garnish: thinly sliced green onion
Cook potatoes in a saucepan of boiling water for 4 minutes; drain. Arrange one-third of the potatoes in a greased 3-quart casserole dish; sprinkle with 1/2 cup cheese, salt and pepper to taste. Repeat layers once; top with remaining potato slices. Set aside. Combine milk and cream in a heavy saucepan; heat just to boiling. Whisk in nutmeg; pour over potatoes. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes, or until golden and potatoes are tender. Garnish with green onion.