Caramel Popcorn

Caramel Popcorn
Yield 18 servings (serving size: 2/3 cup)

Ingredients
Cooking spray
2/3 cup packed dark brown sugar
1/3 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 teaspoon molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)

Preheat oven to 250°. Coat a large jelly roll pan with cooking spray.Combine sugar, corn syrup, butter, and molasses in amedium saucepan; bring to a boil over medium heat.Cook 5 minutes, stirring once. Remove from heat; stirin vanilla, baking soda, and salt. Place popcorn in alarge bowl; pour sugar mixture over popcorn in asteady stream, stirring to coat.Spread popcorn mixture into prepared pan. Bake at 250°for 1 hour, stirring every 15 minutes.Remove from oven; stir to break up any large clumps.Cool 15 minutes. Serve warm or at room temperature.Note: Store in an airtight container for up to 1 week.

*I used a roasting pan instead of ajelly roll pan, it was easier to stir the popcorn. Ialso kept stirring it while it cooled to break it upand keep it from sticking to the bottom of the pan.

Penne with Sun-Dried Tomato Pesto

Penne with Sun Dried Tomato Pesto

Ingredients
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

*I added the pesto to some sauteed chicken and then added the pasta and pasta water.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread or Muffins

*Great as a bread, but I like to make this recipe as muffins. Cook muffins for 20 min.
Makes 24 muffins.

Ingredients
2 cups sugar
2 cups canned pumpkin (I use Trader Joes canned pumpkin, it tastes better than the Libby's)
1/2 cup canola oil
1/2 cup fat-free vanilla pudding (Ijust use a vanilla pudding pack)
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Carrot Cupcakes

Carrot Cupcakes

3 cups peeled, finely grated carrots (about 1 lb.)
2 cups all purpose flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
4 large eggs
2 cups granulated white sugar
3/4 cup vegetable oil (I tried only 1/2 cup oil and they weren't as moist but still tasted great)
1 tsp pure vanilla extract
1 cup chopped nuts or raisins (optional)

Frosting
1/3 cup cream cheese
1/4 cup butter
1 tsp pure vanilla extract
2 cups powdered sugar
2-4 Tbls. milk

Preheat oven to 325. Line muffin tins with paper cupcake liners. Peel carrots, chop off ends, and grate finely, which is easiest using a food processor. Sift flour, cinnamon, salt, baking powder, baking soda together and set aside. In a large mixing bowl, beat eggs until well blended. Add sugar, oil, carrots, and vanilla extract, mix well at medium speed. Add flour mixture and nuts or raisins if desired. Blend on low speed until just mixed. Spoon the batter into cupcake liners, about 3/4 full. Place the pans in the preheated oven and bake for 24 minutes (switch pans halfway through if baking on upper and lower racks). Check for doneness-cupcakes should be browned and springy to the touch. Let cool completely before frosting. To prepare frosting: let cream cheese and butter come to room temperature. Blend thoroughly with vanilla extract, then beat in the powdered sugar at low speed. Add milk sparingly until you reach your favorite consistency for spreading the frosting. Yield: 24 cupcakes

Raspberry Sauce

Raspberry Sauce
2/3 cup granulated sugar
1/4 cup fresh orange juice
1 (12-ounce) package frozen unsweetened raspberries, thawed

To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.

(I don't mind the seeds so I didn't strain the sauce. This sauce works great with any chocolate dessert, over ice cream, or use it to make raspberry shakes. It's almost like a jam so could work for breakfast foods or rolls as well.)

Sinful Chocolate Torte

Sinful Chocolate Torte
Serves 12

You can make this a day in advance and store in the refrigerator, but don't serve it ice cold. It is more memorable if you allow it to come to room temperature.

1/2 cup unsalted butter, plus more for preparing pan
1 tablespoon unsweetened cocoa powder
2 packages (8 oz.) semisweet chocolate morsels
5 large eggs, separated
1 tablespoon pure vanilla extract
1/4 cup powdered sugar

Preheat the oven to 250 degrees. Butter the bottom and sides of a 9-inch spring-form pan. Line the bottom of the pan with a circle of parchment paper to fit exactly. Dust the sides of the pan with the cocoa powder and lightly tap out any excess.

Pour water to a depth of 1 inch into the bottom pan of a double boiler or a saucepan and bring to a gentle simmer. Place the chocolate morsels and the 1/2 cup butter in the top of the double boiler or in a heat-proof bowl and place over the simmering water. Heat, stirring occasionally, until the chocolate and butter melt and mixture is smooth. Remove from the heat, but do not allow the mixture to cool.

In a large bowl, whisk together the egg yolks and vanilla extract until well blended. Gradually whisk in the warm chocolate mixture until well blended.

In another bowl, using an electric mixer set on high speed, beat the egg whites until soft peaks form. Gradually beat in the powdered sugar and then continue to beat until stiff peaks form. Using a rubber spatula, gently fold one-fourth of the egg whites into the chocolate mixture to lighten it, and then fold in the remaining egg whites just until no white streaks remain. Carefully pour the batter into the prepared pan.

Bake the torte until the edges are puffed and have somewhat pulled away from the pan sides and the center appears cooked through, about 1 hour. Transfer to a wire rack and let cool completely in the pan.

Remove the sides of the pan and slide the torte onto a serving plate. Serve at room temperature.

French-Style Pot Roast

French-Style Pot Roast

A medium-bodied, fruity red wine such as Côtes du Rhône or Pinot Noir is best for this recipe. If frozen pearl onions are unavailable, use fresh peeled pearl onions and follow the recipe as directed. The gelatin lends richness and body to the finished sauce; don't omit it. To prepare this dish in advance, follow the recipe through step 7, skipping the step of softening and adding the gelatin. Place the meat back into the reduced sauce, cool it to room temperature, cover it, and refrigerate it for up to 2 days. To serve, slice the beef and arrange it in a 13 by 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the warm sauce over the meat, cover it with aluminum foil, and bake it in a 350-degree oven until heated through, about 30 minutes. Serve this dish with boiled potatoes, buttered noodles, or steamed rice.
Serves 6 to 8

1 boneless beef chuck roast (4 to 5 pounds), pulled apart into 2 pieces and fat trimmed
2 teaspoons kosher salt
1 bottle red wine (750 ml), medium-bodied
10 sprigs fresh parsley leaves
2 tablespoons minced fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
Ground black pepper
4 ounces bacon , preferably thick cut, cut into 1/4-inch pieces crosswise
1 medium onion , chopped fine (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon unbleached all-purpose flour
2 cups beef broth
4 medium carrots , peeled and cut on bias into 1 1/2-inch pieces
2 cups frozen pearl onions
3 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup water , plus 1/4 cup cold water to bloom gelatin
10 ounces white mushrooms , wiped clean, stems trimmed, halved if small and quartered if large Table salt
1 tablespoon unflavored gelatin (powdered)

1. Season meat with kosher salt, place on wire rack set in rimmed baking sheet, and let rest at room temperature for 1 hour.

2. Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.

3. Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.

4. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pot and brown on all sides, 8 to 10 minutes total. Transfer beef to large plate and set aside.

5. Reduce heat to medium; add onion and cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Add garlic, flour, and reserved bacon; cook, stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundle, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 to 3 hours, adding carrots to pot after 2 hours.

6. While meat cooks, bring pearl onions, butter, sugar, and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5 to 8 minutes. Uncover, increase heat to medium-high, and cook until all liquid evaporates, 3 to 4 minutes. Add mushrooms and 1/4 teaspoon table salt; cook, stirring occasionally, until vegetables are browned and glazed, 8 to 12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.

7. Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes; then, using wide, shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20 to 30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.

8. Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.

Pepper-Crusted Pork Loin

Pepper-Crusted Pork
Serves 6

3 tablespoons light brown sugar
2 tablespoons coarsely ground black pepper
2 tablespoons minced fresh rosemary
1 1/2 teaspoons salt
1 (3-pound) boneless center-cut pork loin

1. Combine sugar, pepper, rosemary, and salt and rub all over pork. Let roast stand at room temperature for 1 hour or refrigerate for up to 24 hours.

2. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange pork on V-rack set in roasting pan. Roast for 15 minutes, then lower oven temperature to 375 degrees and cook until meat registers 140 degrees, about 50 minutes longer. Transfer pork to cutting board and tent with foil. Let rest 20 minutes. Slice pork and serve.

*I would probably cut the pepper to 1-1 1/2 Tbls. I also roasted the pork loin on a flat rack over a casserole dish. I poured chicken broth in the casserole dish which keeps the pork extremely moist and make a great sauce to use on the pork.

Belgian Waffles

Belgian Waffles
Recipe courtesy Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000

2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/2 cup buttermilk
1 cup milk
2 eggs
1/4 cup melted unsalted butter
Nonstick vegetable spray for coating waffle iron

Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined (DON'T OVERMIX THE BATTER!). The batter should look slightly lumpy.
Spray the waffle iron with the nonstick vegetable spray. Pour 1/2 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.

*Substitutions -
1 cup cake flour - 1 cup all-purpose flour minus 2 tablespoons (I would use cake flour, I thought they tasted better)
1 cup buttermilk - 1 Tbls lemon juice and add regular milk to make 1 cup

Parmesan Orzo

Parmesan Orzo

1 tbls. Butter
1 cup orzo pasta
2 ½ cups chicken broth or water
¼ cup parmesan cheese
salt and pepper to taste

Brown orzo in butter, add broth and simmer until broth is absorbed by pasta, add cheese salt & pepper. Other additions, sun-dried tomatoes, pinenuts, basil.

Brown Sugar Steak

Brown Sugar Steak

¼ cup packed dark brown sugar
½ cup chicken or beef broth
¼ cup low sodium soy sauce
¼ cup Dijon mustard
½ tsp. freshly ground black pepper
¼ tsp. Worcestershire sauce
1 (2 pound) flank steak, trimmed (I've also used London broil steak)
Cooking spray
½ tsp cornstarch

Marinate steak in sauce overnight. Remove steak from marinade and reserve marinade. Grill steak or cook in heavy bottomed skillet coated with cooking spray. Pour marinade into a small saucepan and whisk in ½ tsp cornstarch. Cook over medium heat until thickened.

Serve with potatoes, rice or my favorite parmesan orzo (1 tbls. Butter, 1 cup orzo pasta, 2 ½ cups chicken broth or water, ¼ cup parmesan cheese, salt and pepper to taste – brown orzo in butter, add broth and simmer until broth is absorbed by pasta, add cheese salt & pepper. Other additions, sun-dried tomatoes, pinenuts, basil).

Spanokopita

Spanokopita

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10 ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill (I usually use about 1 teaspoon dried)
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (defrosted overnight in the refrigerator)
½ pound (2 sticks) unsalted butter, melted
½ cup plain dry breadcrumbs (I usually use Italian flavored bread crumbs)

Heat the olive oil in a sauté pan and add the scallions. Cook 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with a few breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until you have used 10 sheets. Spoon ¾ cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in a 400º oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

*My only major modification to this recipe is that I like to make the Spanokopita into triangle shapes. To do this, I follow the same method as above but only use 5 sheets of phyllo. Once you have the last sheet down, butter it and then cut all the sheets into four equal strips (cutting from long edge to long edge of the dough). Then place about 1 tablespoon of the spinach filling in the corner of one of the strips and then fold up flag style to create the triangle. Brush the top with butter and sprinkle with a few breadcrumbs then bake as listed above.

Strawberry Romaine Salad

Strawberry Romaine Salad – Hillary Stern

1 large romaine lettuce
1 head Boston (also called Butter) lettuce
1 pt. fresh strawberries, sliced
1 cup Monterey Jack cheese
½ cup broken walnuts

Tear lettuce into bite sized pieces. Combine slices strawberries, cheese
and walnuts. Just before serving, toss with dressing.

Dressing:
1 cup vegetable oil
¾ cup sugar
½ cup red wine vinegar
2 tsp. garlic, minced
½ tsp. salt
½ tsp. paprika (for color)
½ tsp. pepper

*I usually use a raspberry vinegar in the dressing instead of red wine vinegar and add raspberries and cashews instead of the strawberries and walnuts.  It's good both ways.

Acini Salad

Acini Salad

1 package Acini pasta, cooked al dente
1 cup sugar
2 tablespoon flour
½ teaspoon salt
1 ¾ cup pineapple juice (usually have enough from the cans of pineapple chunks)
1 tablespoon lemon juice
2 cans mandarin oranges
2 cans pineapple chunks or tidbits
9 oz. Cool Whip

Cook acini and drain pasta. In a saucepan whisk together sugar, flour, and salt to avoid lumps. Add pineapple juice.  Cook until thick then remove from heat and add lemon juice. Set aside to cool. Pour sauce over cooked acini and place in refrigerator overnight. Add fruit and cool whip.

Hash Brown Casserole

Hash Brown Casserole


1 26-ounce bag frozen country-style hash browns
2 cups shredded Colby cheese
½ cup minced onion
1 cup milk
½ cup beef stock or canned broth
2 Tbls butter, melted
Dash garlic powder
1 tsp salt
¼ tsp ground black pepper

Preheat oven to 425º. Combine the frozen hash browns, cheese, and onion in a large bowl. Combine the milk, beef broth, half the melted butter, the garlic powder, salt, and pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well. Heat the remaining butter in a large ovenproof skillet over high heat. When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until all of the cheese has melted (about 7 minutes). Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.

*I usually saute the onions in the butter and then just combine everything in a large casserole dish (I skip the cooking of potatoes and cheese in the skillet). If you do this, just make sure you stir the potatoes about every 20 minutes in the oven so the milk mixture doesn't burn on the bottom.

Coconut French Toast with Grilled Pineapple and Tropical Salsa and Vanilla Syrup

Coconut French Toast with Grilled Pineapple and Tropical Salsa

Salsa:
2 tablespoons flaked sweetened coconut
2 teaspoons fresh lime juice
2 peeled ripe mangoes, chopped
1 pint strawberries, chopped

French toast:
1 cup egg substitute
1 cup light coconut milk
1 cup 1% low-fat milk
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 (16-ounce) loaf French bread, cut into 16 slices
Cooking spray

Remaining ingredients:
1 medium pineapple, peeled, cored, and cut crosswise into 8 slices
Powdered sugar (optional)

To prepare salsa, combine first 4 ingredients; cover and chill.

Preheat oven to 400°.

To prepare French toast, combine egg substitute and next 6 ingredients (egg substitute through eggs) in a large bowl, stirring well with a whisk. Place bread in egg mixture; press down with spatula to completely submerge bread in egg mixture. Let stand 15 minutes.
Arrange soaked bread in a single layer on a jelly roll pan coated with cooking spray. Bake at 400° for 12 minutes or until set. Remove from oven, and keep warm. While bread bakes; heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 4 pineapple slices in pan; cook 4 minutes on each side or until pineapple begins to brown. Remove from pan; keep warm. Repeat procedure with remaining pineapple and cooking spray. Arrange 2 toast pieces on each of 8 plates; top each serving with 1 pineapple slice and 1/2 cup salsa. Sprinkle with powdered sugar, if desired. Yield: 8 servings

*I usually don't make the salsa with this recipe. I make a fruit salsa with 1 pint strawberries, 1 small can mandarin oranges, and 1 kiwi and use a hand chopper or food processor to chop until salsa consistency. Then I serve it with this syrup:

Vanilla Syrup
1 cup sugar
½ cup butter
½ cup buttermilk (or sour milk*)
½ teaspoon baking soda
1 teaspoon vanilla

In a saucepan, boil sugar, butter, buttermilk and baking soda about 1 minute. Mix in vanilla.

Apricot Pound Cake

Apricot Pound Cake

3 cups all-purpose flour
3 cups sugar
1 cup butter or margarine -- softened
1 cup sour cream
1/2 cup apricot nectar
1 teaspoon lemon extract
1 teaspoon almond extract
1/2 teaspoon salt
1/4 teaspoon baking soda
6 eggs
1 jar apricot preserves -- (12 ounces)
3 tablespoons lemon juice

Grease and flour a 12-cup Bundt cake pan. Preheat oven to 325 degrees.

In a large bowl with a hand mixer at low, beat all ingredients except preserves and lemon juice for about 30 seconds. Scrape bowl frequently. Turn mixer to high and beat for about 2 minutes. Pour into pan.

Bake at 325 degrees for about 1 hour and 20 minutes, or until a wooden toothpick comes out clean when inserted in the center. Cool on a rack for 20 minutes, then remove from pan. Cool thoroughly.

In a saucepan over medium heat, combine preserves and lemon juice. Cook, stirring occasionally, until preserves have melted. Cool to lukewarm. Spoon half of the preserves mixture over the cake. Serve with remaining preserves and top with whipped cream, if desired.
Serves 12 to 15.

Apricot Glazed Pork

Apricot Glazed Pork

1/2 cup apricot preserves
1 teaspoon salt
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
Cooking spray

Preheat oven to 425°.
Add 1 tablespoon water to preserves and melt in microwave for a few seconds.
Combine salt, oregano, garlic powder, and pepper; rub evenly over pork (I doubled the spice rub in case you needed more). Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425° for 30 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.
*I usually put a cup or two of chicken broth in the roasting pan. I think it helps keep the pork moist and also makes a really good sauce to pour over the pork.

Orange Glazed Blueberry Scones

Orange Glazed Blueberry Scones

2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries

Preheat oven to 400 degrees F.
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.
Orange Glaze: 2 tablespoons unsalted butter 2 cups powdered sugar, sifted 2 oranges, juiced and zested
To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.
*I usually only make 1/4 of the glaze and just use the microwave to melt the butter then add juice and powdered sugar.

Twice-Baked Stuffed Sweet Potatoes

Twice-Baked Stuffed Sweet Potatoes
Serves 8

4 sweet potatoes, unpeeled (can use yellow or dark orange flesh sweet potatoes)
4 slices bacon, chopped
1 Vidalia or other sweet onion, chopped
2 cloves garlic, chopped
1 small bunch fresh collard greens, stems and ribs removed and leaves torn into bite-sized pieces (about 3 cups) *I've left this out before and they taste great or I've also used spinach
2/3 cup chicken stock
2 teaspoons chopped fresh rosemary
½ cup unsalted butter, at room temperature
1/3 cup heavy cream
½ cup grated Parmesan cheese
Salt and freshly ground pepper to taste
½ cup shredded Swiss cheese (I used Gruyere)

Preheat oven to 350º. Using the tines of a fork, pierce the entire surface of each sweet potato several times. Place in the oven and bake until soft, 1-1 ¼ hours. Remove the sweet potatoes from the oven and let cool until they can be handled. Cut each potato in half lengthwise and, using a spoon, carefully scoop out the flesh from each half into a bowl, leaving about a ¼-inch lining of flesh in the skins to form shells with sturdy sides. Set the flesh and the shells aside separately.

In a frying pan over medium-high heat, combine the bacon, onion, and garlic and fry until the bacon is crisp and brown and the onion is soft, 8-10 minutes. Add the collard greens and the chicken stock to the pan, cover, and cook stirring occasionally, until the collards are tender, about 10 minutes. Uncover and continue to cook, stirring frequently, until the stock has evaporated, 5-7 minutes.

Add the rosemary to the sweet potato flesh and, using an electric mixer on medium speed, beat until smooth. Add the butter, cream and Parmesan cheese and continue to beat. Season with salt and pepper. Using a slotted spoon, transfer the contents of the frying pan to the mashed potatoes and fold until well combined.

Divide the mixture evenly among the 8 potato shells, mounding it slightly in the center. Place the stuffed potatoes on a ungreased baking sheet and top evenly with the Swiss cheese.

Bake potatoes until the cheese is melted and the potatoes are heated through, about 30 minutes. Transfer to a platter and serve at once.

Super Soft Sugar Cookies

Super Soft Sugar Cookies

1 cup butter or margarine (softened)
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp baking soda
4 tsp baking powder
5 to 6 cups flour
1/2 tsp salt

Cream together butter and sugar. Add eggs and sour cream-- beat well with vanilla. Sift together dry ingredients and add to creamed mixture. Mix until combined.

(The dough gets really thick. Keep adding flour until you can make the dough into a ball that sticks to itself more than it sticks to the bowl or your floured hands.)

Roll on floured surface to 1/2 inch thickness. Cut with cookie cutter and place on buttered cookie sheet about 2 inches apart. Bake at 350° for 10-12 minutes or until lightly golden around the edges. Cookies should be large, soft and thick!