Chewy Sugar Cookies

Prep time: 30 minutes

Ingredients

  • 2 tbs minced fresh basil (optional)
  • 1 tbs dried basil
  • 1/2 tsp dried oregano
  • 1/4 c dry white wine
  • 1/4 c minced onion
  • 1 tsp minced garlic
  • 1 tbs olive oil
  • 1 1/2 chopped, crushed tomatoes
  • 2 tbs tomato paste
92

Directions

Steep dried herbs in wine for at leasdt 15 minutes.

Over medium heat, saute onion and garlic in olive oil until the onions are translucent, stirring frequently. Add the tomatoes and paste, then the herbs and wine. Cover and simmer for 20 minutes. Remove from heat, and puree in a blender until smooth. Return to pan and simmer without cover until sauce thickens.

Optional:
For a sweeter sauce, use sweet white wine and add a teaspoon of sugar.

This recipe can be multiplied and put in pint jars for later use.

Prep time: 15 minutes

Ingredients

  • 1 3/4 c warm water
  • 1 tbs sugar
  • 1 packet active dry yeast
  • 6 c flour
  • 1/4 c olive oil
  • 1 tbs salt
80

Directions

Combine water, sugar, and yeast. Let sit until the yeast is bubbling.
Stir in one cup of flour, then the olive oil and salt. Add another 4 1/2 c flour, mixing with a large spoon until the dough comes away from the sides of the bowl and holds together.

Sprinkle the last 1/2 cup of flour on your kneading surface. Turn the dough out and knead it until it feels cohesive. Let it rest while you clean and grease the bowl for rising. Continue kneading until the dough is smooth and spongy.

There are three options for rising: regular, slow, and non. Slow means making the dough in the morning, and resting it in the fridge until evening. For regular, or slow, the dough should double in size. For a no-rise dough, let the dough rest 5-10 minutes.

The original recipe calls for using a rolling pin to shape the dough, but this doesn't always work as well for some people. This recipe makes either two thick-crust or three thin crust 12 inch pizzas, or 4 nine inch pizzas.

A good shaping method is to flatten a ball of dough and put both hands under it with fingers interlaced. By pulling fingers apart, turn the dough on top of them, and stretch slowly and evenly. Alternate which ball of dough is being stretched - don't stretch one all the way at once.

For a crunchy crust, sprinkle corn meal on whatever surface the crust is going to be baked on. For a softer crust, grease the baking sheet or stone. Brush the top with olive oil to prevent the sauce from soaking through the crust.

Apply toppings.

For a really crispy crust, bake at 475 for 10 minutes before decorating. Otherwise, bake as soon as it's decorated or let it rise again for 15-30 minutes before baking. The pizza should go on the bottom rack of the oven and cook for 15-20 minutes. Check at the 5 or 10 minute mark and lower the temp to 450 if the pizza cooks too fast.

Prep time: 15 minutes

Ingredients

  • 2 cups basil leaves
  • 1 or 2 cloves garlic, crushed
  • 3/4 - 1 c olive oil
  • 1/4 tsp salt
  • dash of pepper
  • 1/2 c romano cheese, grated
  • 2 tbsp pine nuts, lightly toasted
100

Directions

Puree ingredients together except for cheese and pine nuts.

Add puree, pine nuts and cheese to saucepan and heat.

Notes

Do not play Starcraft while making this recipe.

Prep time: 15 minutes

Ingredients

  • Red or Yukon Gold Potatoes
  • 1 small sweet onion
  • 1/2 cup olive oil
  • 1/2 stick butter
  • 2 tsp salt
  • 2-3 sprigs fresh rosemary
  • 4-5 cloves crushed garlic
80

Directions

Boil the potatoes until they're about half cooked. A knife or fork will offer some resistance.

Chop the onion and caramelize it with a little olive oil in a large oven-safe pan

Quarter the potatoes. Remove rosemary from stem. Add salt, rosemary, butter, potatoes, and olive oil to pan (or casserole dish).

Roast at 425 for about 45 minutes. Remove potatoes from pan and drain oil.

Prep time: 15 minutes
Servings: 4

Ingredients

  • 2 tbsp butter
  • 1 large bunch spinach - washed, drained, and chopped
  • 1/2 clove fresh garlic, finely minced
  • 1/2 cup heavy cream
  • 3 tbsp parmesan cheese, freshly grated is best

Directions

Heat large skillet to medium-high (350 F for an electric skillet). Add butter and melt, quickly adding garlic and allow to brown for 1 minute. Add the spinach, reduce heat to medium and cook, uncovered, until it wilts and much of the juices evaporate. Depending on the moisture of the spinach, it may exude quite a bit of liquid. Cook until there is 3-4 tbs of liquid left. Add the cream and cook for 1-2 minutes. Sprinkle in parmesan and mix - it may be a bit thin, give it a minute in the pan.

If you are not a garlic fan (heathen), it cdan be replaced with 1/2 tsp of lemon zest for a different taste.

Prep time: 60 minutes

Ingredients

  • 1 stick butter
  • 1 5 oz can milnot (or 1 small can sweetened condensed milk + 1 tbs oil)
  • 1 14 oz bag of caramels
  • 2 german chocolate cake mixes
  • 1 6 oz bag of chocolate chips
80

Directions

Grease a 13x9 pan, including the sides. Unwrap the caramels, and place in a double boiler. Add one half of the milnot. Heat the mixture, stirring occasionally until the caramels are melted. Turn off the heat, but leave the caramels over the water.

Place the butter in a microwave safe bowl and melt. Add the remaining milnot to the melted butter. Add the cake mix to the bowl. Mix with a fork until the dry ingredients absorb all the liquid.

Spread half the brownie mix into the bottom of the baking pan. Bake 10 minutes at 325 F. Stir the caramel and pour on top of the half baked brownie (the brownie, not the half baked people around you). Sprinkle the chocolate chips over the caramel. Using large spoonfuls, place clumps of the remaining brownie mix over the top of the chocolate chips. Return to oven and bake for 20 minutes.

Remove from oven and cover with aluminum foil. Place the pan on a cooling rack in the refrigerator overnight.

Prep time: 15 minutes

Ingredients

  • 1.5 c milk
  • 4 tbs olive oil
  • 2 tsp lemon juice
  • 3 tsp salt
  • 3 tsp sugar
  • 4 c bread flour
  • 2.5 tsp active dry yeast (or 3.5 tsp rapid rise)
  • 2 tsp fine herbes
  • 1 tsp basil (fresh if possible, dry is fine)
  • 1 egg

Directions

Goes in the bread machine on basic settings.

Prep time: 45 minutes

Ingredients

  • 1/2 c butter
  • 2 1/2 c sugar (extra fine granulated preferred)
  • 5 oz evaporated milk
  • 12 oz semi-sweet chocolate chips
  • 6-7 oz marshmallow creme / fluff (1 jar)
  • 1 cup chopped walnuts or 1 4 oz bag (optional)
  • 1 tsp vanilla extract

Directions

Line a 9x9 pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow creme into a 3 quart saucepan (or pyrex bowl) and set aside. Chop walnuts and set aside. Heat milk at medium setting until warm and add sugar. Bring to a rolling boil (medium-high), stirring constantly with a wooden spoon. Continue to boil for about 8 minutes (if using a candy thermometer, continue boiling until temperature reaches 235 F), but do not exceed 9 minutes rolling boil total. Remove from heat and add butter. Stir until dissolved, but no more than 30 seconds.

Pour hot mixture over chocolate, vanilla, and marshmallow without scraping the sides of the saucepan. Mix until the chocolate is melted. Add walnuts if desired. Mix thoroughly and cast into the prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. remove from pan, remove foil, cut into squares.

Optional: Add 3-4 ounces of room temperature cream cheese or Neufchatel to the boiling slurry at 6 minutes into the boil. Extend boiling time to 9 minutes. The fudge will be softer, but still set. Apparently this is especially good with white chips as the base (but I hate white chips, so ew)

Notes

Skaarup's fudge recipes are full of awesome, and really, really tasty. I have yet to have a fudge failure using this recipe. The most important rule is: Water is the ENEMY of fudge. Avoid making fudge on a rainy day, it has a much lower chance of setting.

Prep time: 60 minutes
Servings: ~16 slices

Ingredients

  • 1 9 oz package chocolate wafer cookies (chocolate 'nilla wafers work well)
  • 3 tbsp butter, melted
  • 12 oz semisweet chocolate chips
  • 1 c heavy cream
  • 3/4 cup raspberry jam
  • 2 8 oz packages cream cheese, softened
  • 3/4 c sugar
  • 4 eggs
  • 2 tsp vanilla

Directions

Grind cookies to a fine powder, mix with butter, and press into the bottom and about an inch up the sides of a 9 inch springform pan (or 2 7 inch pans). Refrigerate while making the filling.

Combine the chips and cream in a microwave safe bowl and heat at high for 3 to 4 minutes, or until smooth. Stir every minute. Mix in the jam, and stir until dissolved. Let cool 10 minutes.

Mix the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each egg. Add the vanilla, and the chocolate raspberry mixture. Mix well.

Bake 1 1/4 to 1 1/2 hours at 325 or until cake is set around the edges, but still jiggles slightly in the center. Cool and put in the fridge at least 6 hours.

Prep time: 60 minutes
Servings: 1 - you'll steal the pan and hide it all for yourself.

Ingredients

  • 1/4 cup butter
  • 3/4 cup sugar
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 c milk
  • 1/4 c cocoa
  • 1/4 tsp salt
  • 1 cup packed brown sugar
  • 1 to 1/12 cup boiling water
92

Directions

Blend butter and sugar. Add flour, baking powder, and milk and pour into a 13x9 or 10x10 pan.

Mix cocoa, salt, and packed brown sugar and sprinkle over cake mixture. Pour BOILING water over the top (this is easier if the cake is sitting in the oven on a rack that's been pulled out). Bake in preheated oven at 350 for about 40 minutes.

Serve warm with lots of milk!

Pages