The B52 Cupcake

The B-52 A Kahlua Soaked Yellow Cupcake with Bailey's Buttercream Frosting
from "THE BUTCH BAKERY COOKBOOK" (adapted for canning jars)

INGREDIENT ROSTER:
For the Yellow Cupcakes:
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 Tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup well-shaken buttermilk

For the Bailey's Buttercream:
8 Tablespoons (1 stick) unsalted butter softened
3 1/2 cups confectioners' sugar, sifted through a strainer
1/4 cup plus 2 Tablespoons Bailey's Irish Cream
pinch salt

For the Soaking Liquid:(optional)
3/4 to 1 cup Kahlua or other coffee flavored liqueur

PLAN OF ATTACK:
Make the Cupcakes:
       Place a baking rack in the center of the oven and preheat the oven to 350 degrees. Line a rimmed sheet pan with parchment. Remove the rings and lids from the number of jars you want to use, set those aside, and place the jars on the baking sheet. Spray the bottoms with cooking spray and set aside.
       Place a strainer over a medium-size mixing bowl and sift together the cake flour, baking powder, baking soda and salt. Set aside.
       In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and add the eggs and vanilla, beating until well-combined. Add the flour mixture and the buttermilk, beating on low speed, mixing just until all of the dry ingredients are completely incorporated, scraping down the sides of the bowl as needed.
       Fill each prepared jar with batter no more than half way. (Any extra batter can be baked in a standard size muffin pan lined with paper liners.) Bake, rotating the pan halfway through, until the pos are springy to the touch ( be careful of the hot glass!) and a tester inserted in the center comes out clean, about 25-30 minutes. Cool completely before frosting.

Make the Buttercream:
       In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter until light and fluffy. Scrape down the sides of the bowl, reduce the speed to medium, and add half o the confectioners' sugar, Bailey's and salt, beating to incorporate. Add the rest of the confectioners' sugar, and beat on medium high speed for 2-3 minutes until very smooth and creamy, scraping down th sides of the bowl as needed.

Cupcake Construction:
       If using, slowly spoon 1 -1 1/2 Tablespoons of Kahlua over the top of each cupcake. Let them sit for 10 minutes to allow the Kahlua to be absorbed.
       Using an ice cream scoop, scoop frosting on top of the cake. Using a knife or spoon, smooth out the frosting just up to the top of the jar, removing any extra. Alternatively, you can use a piping bag or ziploc bag snipped a 1/2 inch at one corner and filled with frosting to pipe it on top
.        Place the lids on and then seal shut with the rings. Refrigerate until ready to ship for up to a week.

Makes about 9 jars or 24 regular size cupcakes. YUM!

Lessons Learned:
1. I use Kerr wide mouth half-pint canning jars. They come 12 to a case. If you have a True Value hardware store nearby, these can be ordered online, and delivered to the store for pick-up free of charge.
2. Spray the bottoms of the jars with cooking spray.
3. Don't fill the jars any more than 1/2 way up, or you'll have no room for the frosting.
4. If you only want to make a few in the jars, bake the rest of the batter in regular lined muffin tins.
5. Place the jars on a rimmed parchment lined sheet pan to bake. The jars will most likely slide around on the pan when they go in and out of the oven, so the rim will protect them. And use both hands to lift the pan which will be heavy.
6. They will take longer to bake in the glass jars, maybe 10 minutes more. The best way to test for doneness is with a toothpick in the center that should come out clean, and by a cake that springs back when lightly pressed, careful of the hot glass!)

Twelfth Night Apple Cake

FRANCOIS PAYARD'S APPLE CAKE (slightly adapted from "Simply Sensational Desserts")

Ingredients:
⅓ cup raisins
2 tablespoons dark rum

1 scant cup all-purpose flour ( remove 1 Tablespoon from the measured cup)
¾ teaspoon baking powder
8 tablespoons (1 stick) unsalted butter, softened
1 cup confectioners’ sugar
3 large eggs
2 apples, such as Fuji or Rome, peeled and cored

¼ cup apricot glaze (recipe follows) ¼ cup confectioners' glaze ( recipe follows)

Make the cake:
       Preheat the oven to 325 degrees. Butter an 8 ½" x 4 ½" x 2 ½" loaf pan. Line the bottom with parchment and butter that as well. Dust the pan with flour, tapping out the excess.
       Bring a small pan of water to a boil, add the raisins, and boil 1 minute. Drain and repeat the process. Drain the raisins well a second time and place in a small bowl with the rum. Stir and set aside.
       Sift together the flour and baking powder.
       In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and confectioners’ sugar on medium speed. Add the eggs one at a time, beating well after each addition. Scrape down the side of the bowl with a rubber spatula. Drain the raisins and mix into the batter. Add the dry ingredients and mix on low speed until blended. Spoon half of the batter into the pan and smooth into an even layer.
       Cut one apple into 12 wedges and arrange them on the batter, down the center of the pan, so their sides touch and the domed side of the wedge is on top. Spoon the rest of the batter over and around the apples and smooth top. Cut the other apple into 8 wedges and then cut each wedge in half crosswise. Arrange the wedges in two single rows along each long side of the pan, pressing the center-cut sides of the apples against the sides of the pan. The two rows of apple slices will have their points toward the center of the pan and exposed batter in the center. Gently push the apples into the batter, leaving the top of the apples exposed.
       Bake the cake for 60-65 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes. Unmold the cake and turn it right side up. Gently brush the warm apricot glaze over the top of the hot cake. Allow the cake to cool completely, and drizzle with the confectioners' glaze. The cake can be kept at room temperature for 2-3 days, or in the fridge for up to a week.

Apricot Glaze:
       Place 1/4 cup apricot preserves into a small heatproof glass measure and microwave on the high power for 30 to 45 seconds, until bubbling. Strain the hot preserves through a fine-mesh sieve into a small bowl. Use the glaze warm.

Confectioners' Glaze:
       In a small bowl, combine 1/2 cup sifted confectioners' sugar and 1 Tablespoon of whole milk and a few drops of pure vanilla extract. Stir together until smooth. Drizzle over the cooled cake.

Makes 10-12 servings YUM!

LESSONS Learned:
1. Depending on the size of the apples, you may not be able to squeeze all of the apple slices into the pan, which is fine.
2. Don't overbeat the batter, mix just until combined to keep the cake tender.
3. After letting the cake cool in the pan for 15 minutes, run a knife around the edges of the pan to make sure it releases easily.

Pure Butternut Squash Soup

Pure Soup---Butternut Squash
Ingredients:
1/2 organic butternut squash, about 1 1/2 pounds, peeled, seeded and cut into 2 inch chunks or any other vegetable of your choice--zucchini, sweet potatoes, swiss chard, etc.
1 large onion sliced
1 teaspoon salt, Himalayan if possible for its minerals
4 cups water or unsalted vegetable stock

Make the soup:
       In a large pot, add all of the ingredients. Bring to a boil, lower to a simmer, cover and cook for 25-30 minutes, or until the squash is tender. Puree in batches in a blender. Adjust for salt to taste.

Makes 4 servings. YUM!

LESSONS Learned:
1. TAKE CARE of YOURSELF!
2. Appreciate your body! for the amazing machine that it is, and treat it well. Putting sand in your car's fuel tank will result in a vehicle that won't run. Just like that car, your body needs the right fuel to keep it humming along.

       This soup may inspire you to take a health day once in awhile. Have it alone or with a big salad, dressed with lemon, a little olive oil and salt--preferable Himalayan for its extra minerals. It's a very clean, simple soup. And you can switch out the veggies any way you like. Depending on the water content of the veggies you choose, you may have to adjust the cooking water.

Lightening Fast Crustless Quiche

Lightening Fast CRUSTLESS QUICHE
Ingredients:
1 Tablespoon olive oil or enough to lightly coat the bottom of the pan
1/2 of a large green or red bell pepper, chopped in one inch pieces
1/2 of a large yellow onion, chopped in one inch pieces pinch of fine sea salt
3/4 cup whole milk
3/4 cup heavy cream
3 large eggs
1/2 teaspoon fine sea salt
1/4 teaspoon curry powder
pinch black pepper
1 cup grated mild cheddar cheese, about 4 ounces

Make the Quiche:
       Preheat the oven to 375 degrees. Heat a large saute pan and add the oil. Chop up the onion and throw in the pan with a sprinkle of salt. Continue chopping the veggies you are using, in this case the bell pepper, and throw it in the pan as you go with an occasional stir.
       While they are cooking, grate the cheese and dice up the meat, if using. In a large, 4 cup, measuring cup, measure out the cream and milk, crack in the eggs, add the salt, curry powder and pepper, or any spices you've chosen, and combine with a fork or whisk. By then the veggies will be softened.
       Spray a 9" pie plate with vegetable spray, and evenly spread the veggies over the bottom of the plate. Sprinkle the cheese and meat all over the veggies. Pour the cream mixture over everything. (So I don't spill any of it, I like to do this on the oven rack.) Then, gently slide the dish into the oven to bake for 45 minutes to one hour until the top has puffed up and is golden brown.

Makes 4-6 servings. YUM!

LESSONS Learned:
1. The Boy Scout motto, "BE PREPARED" serves you very well when you have so little time. I always had eggs, frozen nitrate-free bacon and ham, extra cheese, vegetables and heavy cream at the ready.
2. I don't miss the crust!---No rolling anything out and way less calories.
3. Mini ones in individual ramekins or muffin tins are fun for the kids to help make. They can create their own special versions too. You'll just need to shorten the time in the oven.

Homemade Biscuits

Dorie Greenspan's BUTTERMILK BISCUITS
(slightly adapted)
INGREDIENTS:
2 cups all-purpose flour
1 Tbsp baking powder
¼ tsp baking soda
1½ tsp sugar
3/4 tsp salt
6 Tbsp cold unsalted butter, cut into 12 pieces
¾ cup cold buttermilk

MAKE THE BISCUITS:
       Preheat the oven to 425ºF. Line a baking sheet with parchment and set aside.
       Add the flour, baking powder, soda, sugar, and salt together in a bowl of a food processor. Pulse a few times to combine. Add the butter to the bowl and pulse 12-15 times, until the butter looks like crumbs, some flakes and some the size of baby peas. (Alternatively , you can combine the dry ingredients in a mixing bowl, whisk to combine and then drop the butter in the bowl. With your fingers or a pastry blender, rub it into the flour until you’ve got crumbs—some the size of flakes, some like baby peas.)
       Dump the butter/flour mix into a bowl. Add the buttermilk and stir, the mixture will be very sticky. Reach into the bowl and knead the dough gently 3 or 4 times. Turn it onto a floured surface and roll or pat it into a circle about 1/2-3/4 inch thick. Use a 2-inch biscuit cutter to cut out as many biscuits as you can; ( don't twist the cutter) gather the scraps, re-roll, and cut out more biscuits.
       Transfer the biscuits to a parchment lined baking sheet and bake 15 to 18 minutes or until puffed and golden. Cool 5 minutes. Serve split with lots of butter and maybe some jam.

Makes about 10 biscuits. YUM!!

LESSONS Learned:
1. Make sure the butter and the buttermilk are COLD.
2. DON'T over process the flour/ butter mixture. You want pea size pieces of butter that will melt in the oven and create those flakey layers.
3. DON"T TWIST the cutter. Twisting will seal the edges and they won't rise as well.
4. EAT THEM while they're still WARM from the oven. So time your baking to end when the rest of your meal is ready. If there any leftovers, THEY FREEZE GREAT!
5. DON'T HAVE BUTTERMILK? on hand, you can MAKE YOUR OWN. Just stir one Tablespoon of white vinegar or fresh lemon juice into one cup of 2% or whole milk ( skim won't work), and let sit for 5 minutes.

Provencal Baked Chicken

PROVENCAL Baked CHICKEN (with a few ideas from the New York Times)
Ingredients:
4 bone-in, skin-on chicken thighs, and 2 split breasts, bone-in skin on split in half again
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
½ to ¾ cup all-purpose flour
about 4 Tablespoons fruity olive oil, enough to coat the bottom of the pan
2 tablespoons Herbes de Provence
1 lemon, cut into 8 pieces
8 to 10 cloves garlic, peeled or more to taste
6 to 8 medium-size shallots, peeled and halved
1/3 cup dry vermouth or white wine
4 sprigs of fresh thyme

Make the Dish;
Preheat the oven to 400 degrees.

Season the chicken with salt and pepper. Add the flour into a shallow dish, and dredge the chicken in it, shaking the pieces well to remove any excess flour.

In a roasting pan large enough to fit the chicken with alittle room around the pieces, (a 9" x 13" pan works well), add the oil and swirl it around to coat the bottom. Place the floured chicken, skin side up, into it. Evenly sprinkle the chicken with the herbes de Provence, and tuck the lemon pieces, garlic cloves and shallots around and under the chicken. Add the vermouth to the pan. and toss the thyme sprigs over the chicken.

Place the pan in the preheated oven, and roast for 25 to 30 minutes. Baste with the pan juices, and continue roasting for another 25 to 35 minutes, or until the chicken skin is very crisp and the meat is cooked through.

Serves 4 YUM!!! LESSONS Learned:
1. Get the best chicken you can find. It will make a big difference.
2. The pan should fit the chicken in one layer with a little bit of space around the pieces. A 9" x 13" pan works well.
3. Serve it right out of the pan--- less dishes to wash.
4. You can easily cut this recipe in half, but I suggest making the full recipe, because the leftovers will be just as delicious!

Basically Addictive Croutons

Basically ADDICTIVE Croutons
Ingredients:
8 slices of any bread you like, sliced in 3/4" to 1" cubes, about 8 cups
1/4 - 1/3 cup good fruity olive oil
1/2 teaspoon each onion powder, garlic powder and kosher salt
optional: other herbs and spices: rosemary, thyme, cumin, cayenne, ancho chili powder

Make the croutons:
       Preheat the oven to 425 degrees and line a large sheet pan with parchment. You don't have to, but it makes for easier clean-up.
       In a large bowl, add the bread cubes and evenly drizzle the oil over them. For even distribution. sprinkle half (1/4 teaspoon) of each of the powders and salt ( and any other flavorings you choose) over the bread and toss well. Sprinkle the rest over the bread and toss well again.
       Spread the bread cubes on the sheet pan in one layer and bake for 10 minutes. Toss the cubes on the pan, and bake for about another 10 minutes until they are browned and crisp.
       Store in an airtight container. I use a big canning jar.

Makes about 8 cups. They'll last a long time.... So make alot!     YUM!


LESSONS Learned:
1. Use your old,stale bread, but if you want to start with fresh bread it will take you a few more minutes in the oven to crisp them up.
2. Sprinkle the seasonings in 2 additions to get a more even coating on the bread cubes. Sprinkle half, toss and then sprinkle the rest tossing again.
3. Towards the end of the bake time, check often so they don't burn.

Aquafaba Meringues

AQUAFABA-ulous VEGAN MERINGUES (slightly adapted from G Bakes)
Ingredients:
3/4 cup granulated sugar
3/4 cup aquafaba/chickpea juice from one 15 ounce can of chickpeas
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Make the meringues:
       Preheat oven to 250ºF. Line 3 half sheet pans with parchment paper. Fit a large pastry bag with a large, plain tip. Set aside.
       In the bowl of a stand mixer fitted with the whisk attachment, whisk the aquafaba until soft peaks form. Add vanilla and salt and whisk to combine. Slowly add the sugar and continue whisking until you achieve very stiff peaks.
       Transfer the meringue to the prepared pastry bag and pipe quarter-sized dollops onto the parchment lined sheet pans, leaving about 1/2 inch between meringues. Bake for 45-50 minutes or until the meringues are firm and baked through. They will crisp up, once they are removed from the oven. Allow to cool completely, and store in an air-tight container.

Makes about 120 cookies. YUM!

LESSONS Learned:
1. Use salt-free chickpeas. That way you can control the amount of salt. Try to find organic too if you can.
2. If you don't have a piping bag with a large round tip, don't worry. You can use a large ziploc freezer bag instead. Just fill the bag with the meringue , zip it shut and snip an 1/2 inch off of one corner.
3. Keep the piped size smaller than larger, a quarter size worked the best. Use a real quarter as a guide to get the size right.
4. When you touch them in the oven they will still feel a little soft. But the minute you take them out to cool, they will immediately crisp up. Let them cool on the pan for 5 minutes, and they'll release easily.
5. Like any regular meringue, any humidity will make them sticky, so keep them stored in an airtight container.

Smashed Chickpeas

Mediterranean SMASHED CHICKPEAS
by David Tanis (slightly adapted)
Ingredients:
3 Tablespoons extra-virgin olive oil
1 medium onion, small diced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 garlic cloves, minced
½ teaspoon coarsely ground cumin
1/2 teaspoon red pepper flakes (or to taste)
2/3 cup finely diced celery
4 cups chickpeas (garbanzo beans)-2 15 oz. cans, drained and rinsed
1/2 cup water
2 tablespoons lemon juice
2-3 Tablespoons extra virgin olive oil
more salt and pepper to taste (optional)
Tahini sauce (optional), see below

The Prep:
       Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with the salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let cook without browning for 1 minute.
       Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well. Add 1/2 cup water and let mixture simmer for a minute or two. Stir in the lemon juice and the olive oil. Serve warm in as a sandwich filling, as a dip or a side dish. Drizzle with tahini sauce, if desired.

Makes about 3 1/2 cups. or 4-6 servings.

To make homemade tahini sauce:
Stir until smooth: 1/4 cup tahini, 2 tablespoons lemon juice, 1/4 teaspoon salt, 3 tablespoons water and a Tablespoon of honey.

LESSONS Learned:
1. I can expand my chickpea horizons, you don't have to be stuck in that hummus rut!
2. Although I feel a little guilty about not cooking up the dry beans from scratch, I am happy to have found organic, no salt, non-toxically canned versions in my health food store---so much easier! Just drain and rinse them well.

Strawberry Ice Pops

Homemade NO GUILT Strawberry Popsicles
INGREDIENTS:
1 pound fresh strawberries, washed and hulled
2 Tablespoons water
2 packets stevia
1 teaspoon pure vanilla extract
pinch salt

MAKE THE POPSICLES:
       Add all of the ingredients into a blender container and blend until smooth, or chunky. Pour into molds and chill at least 6 hours or overnight.

Makes 6 three ounce pops. YUM!!

LESSONS Learned:
1. Write it all down! And I mean everything--you may be shocked at what you learn!
2. Switch the fruit out for anything you might like-- just use about 2 cups. You might even be more adventurous and blend up--- let's say fresh cucumbers or seeded tomatoes.
2. For variety, you can fill the molds one half to two thirds full, and then add cut up pieces of any kind of (or watery vegetable for that matter) to fill the molds up to the top.

Yankee Cornbread

YANKEE CORNBREAD
(adapted from Cook's Illustrated)
INGREDIENTS:
1 1/4 cups coarsely ground cornmeal
1 cup all purpose flour
1 teaspoon Kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup whole milk
3/4 cup whole corn kernels, fresh or frozen
1/4 cup light brown sugar
2 eggs, lightly beaten
9 unsalted butter, melted, reserving 1 Tablespoon to coat the pan

MAKE THE CORNBREAD:
       Preheat the oven to 425 degrees and if using a 9" cast iron pan, place into the oven to heat while making the batter. Alternatively, butter an 8" x 8" pan with the 1 Tablespoon butter and set aside.
       In a large bowl, whisk the cornmeal, flour, baking powder, baking soda and salt. Place the buttermilk, milk, corn kernels and sugar in the bowl of a food processor and process for 5 seconds. Add the eggs and process for another 5 seconds. Stir the wet mixture into the dry, just until combined. Stir in the 8 Tablespoons melted butter, again just until combined.
       If using a cast iron pan, carefully remove it from the oven and coat the bottom and sides of the pan with the reserved 1 Tablespoon butter. Pour the batter into the pan. Turn the heat down to 375 degrees and bake for 25-30 minutes. Let cool in the pan for 10 minutes.

MAKES 8-10 SERVINGS. YUM!

LESSONS Learned:
1. If you tend to be more Southern than I, feel free to omit the corn kernels, all or some of the sugar, and sub in bacon fat for all or some of the butter.
2. If you are using a cast iron skillet (or a Dutch oven ), place it into the preheated oven while you're mixing the batter to create a crunchy brown crust.
3. Don't have buttermilk in the house? You can make your own by going to the MWK "HOW TO" link to find out how.
4. Cornbread TASTES BEST RIGHT OUT OF THE OVEN. If you have any leftovers, reheat it by wrapping in aluminum foil in a preheated 350-degree oven until hot.

Blueberry Gateau

THE BLUEBERRY HILL INN"S BLUEBERRY GATEAU
(slightly adapted from the New Blueberry Hill Cookbook)
Ingredients:
1 cup all-purpose unbleached flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 c. sugar
2 large eggs

2 1/2 cups fresh blueberries, washed and dried
1 Tablespoon granulated sugar
1 teaspoon unbleached all purpose flour
1/2 teaspoon fresh lemon juice
1-2 Tablespoons confectioners' sugar (optional)

Make the cake:
       Preheat the oven to 350 degrees F. Using a small brush, generously coat a 9" springform pan with melted butter. Then dust the pan with flour and tap out any excess. Place the pan on a rimmed, parchment lined baking sheet, and set aside.
       In a medium-size bowl, sift the 1 cup flour, baking powder, and salt. Set aside.
       In a large bowl, using a mixer set on medium speed, beat the butter and the 1 cup sugar until fluffy and light. Add the eggs, one at a time, and continue to beat until blended. Reduce mixer speed to low and gradually add the flour mixture. And this is important: Beat just until the flour is incorporated!
       Spoon dollops of the batter around the bottom of the pan, and then spread evenly to cover.
       In a medium bowl, toss the blueberries with the remaining flour, sugar, and lemon juice. Scatter the berry mixture evenly over the batter.
       Bake in the preheated oven on the middle rack until the top is browned and a tester inserted in the center of the cake comes out clean -- about 1 hour.
       Cool the cake in the pan on a wire rack. Use a knife to loosen it from the pan sides to release the cake. Transfer to a cake plate, berry side up, and serve warm or at room temperature. I like to sprinkle the cooled cake with confectioners' sugar.

Makes 8 BLUEBERRY BURSTING Servings. YUM!


LESSONS Learned:
1. If you are using a springform pan, turn the bottom over so that the lip is facing down. You'll have a much easier time of it getting the cake off of the pan.
2. Use REAL BUTTER to grease the pan to insure that crispy edge and great flavor. Baking spray will not cut it here.
3. Make sure that the blueberries are really dry. Here's how: Cover a rimmed baking sheet with some paper towels, place the washed berries on the pan and tilt the pan so the berries roll across the paper towels until they're dry.
4. Once the flour is added, DON'T OVERMIX!--mix just until the flour has been incorporated. You don't want a tough cake.
5. I always check on the cake about 10 minutes earlier just in case it's done sooner. But in my oven, it usually takes about 1 hour and 5 minutes for the aroma of blueberries to fill the kitchen and for the cake to become a rich golden brown.

garden fresh tomato soup

FRESH FROM THE GARDEN TOMATO SOUP
Ingredients:
2 Tablespoons olive oil
1 small yellow onion, chopped small, about 1 cup
1 medium carrot, scrubbed and sliced thinly, about 3/4 cup
1 large clove garlic, chopped
2 -2 1/4 pounds fresh tomatoes, chopped
1 cup low sodium chicken stock or water
3 Tablespoons fresh basil leaves chopped
1 Tablespoon tomato paste
2 teaspoons sugar (optional)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper ( about 12 grinds)

1 Tablespoon unsalted butter ( optional)
2 Tablespoons -1/4 cup heavy cream ( optional)
extra fresh basil and croutons for garnish

Make the Soup:
        In a large heavy pot, heat the oil and add the onion and carrot with a pinch of salt. Cook until softened, about 7 minutes. Add the rest of the ingredients except the butter and the cream. Give it a good stir, bring to a boil, and then simmer for about 30 minutes.
        Transfer to a food mill or blender and blend until smooth. If using a blender or food processor, you can pass it through a sieve for a creamier consistency. Return to the pot and add the butter and cream if using. Gently reheat. Serve with torn basil leaves and croutons.

MAKES 4 servings. YUM!

LESSONS Learned:
1. To get a silky, creamy soup, a food mill is the best way to go. It leaves all of the bitter seeds and skin behind. It's great for all sorts of purees and certainly worth owning. You can snag one at a yard sale for a couple of bucks or new for around $20.
Alternatively, you can puree the soup in batches in a blender and then work it through a sieve with a rubber spatula. < 2. As far as garnish goes, THI IS A BLANK CANVAS. You can add any fresh herbs at the end. More cream, or cooked fresh shelled beans, bacon or my Basically Addictive Croutons, all would be tasty.
3. I know it requires more stove time, but how about a toasty grilled cheese?
4. This can be easily doubled or tripled.

buttermilk pancakes

COUNTRY STYLE BUTTERMILK PANCAKES
Ingredients:
2 cups all purpose flour
2-3 Tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups buttermilk, well shaken
2 large eggs, lightly beaten
3 Tablespoons unsalted butter, melted butter or vegetable oil, like canola for the pan

Make the Pancakes:
       While you make the pancakes, heat the oven to 300 degrees and place a wire rack inside a rimmed baking sheet or on a pan in the oven. (for keeping the pancakes warm)        In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
       In a large ( 4 cup) measuring cup or medium bowl , measure out the buttermilk add the eggs and stir to combine.
       Make a well in the center of the flour mixture and pour in the liquid mixture. Working from the center, stir in the liquid, stirring your way to the outside of the bowl. Mix until just combined. Don't overmix! Lumps are good!
       Heat a griddle, or a large non-stick skillet, (I know it's ready when I spash a drop of water on the pan and it sizzles,) and add 1 Tablespoon of butter, spreading to coat. Add 1/4-1/3 cup scoops of the batter, keeping space between them. You may only get 3 or 4 on the pan. Reduce the heat to medium. Flip them when bubbles cover the entire top, and they are browned on the bottom, about 3-4 minutes Cook the other side until browned, about another minute. Keep warm in the oven, while you make the rest and until you are ready to serve them.

Makes 12-14 4 inch pancakes. YUM!

LESSONS Learned:
1. Shake the buttermilk. It separates while it sits.

Summer Potato Salad

MY SUMMER FAVE POTATO SALAD (from the Sunday New York Times Magazine-many many years ago)
INGREDIENTS:
4-6 medium size red potatoes, about 1 1/2 pounds
1 teaspoon salt
2 large eggs, hard boiled
2 Tablespoons Dijon mustard
1 Tablespoon sugar dissolved in 1 Tablespoon warm water
1/2 cup mayonnaise, I use Hellmanns
1/4-1/2 teaspoon salt
1/2 smalll bunch parsley, chopped, about 1/2 cup
2 scallions chopped about 3 Tablespoons

MAKE THE POTATO SALAD:
        In a large pot, cover the potatoes and 1 teaspoon salt with at least one inch of cold water. Bring to a boil, and cook until just tender, about 3o minutes.
        Cool to room temperature and peel. Cut them into 1/2 inch dice. Separate the yolks from the whites of the hard boiled eggs. Chop the whites and add to the potatoes.
        In a medium bowl, mash the egg yolks with the mustard, blending well. Stir in the sugar mixture. Add the mayonnaise and salt and mix well. Gently stir in the parsley, and scallions. Chill until ready to serve.

Makes 4-6 servings or one for me. YUM!

LESSONS Learned:
1. Start with cold water when boiling the potatoes. If you start with hot water, the inside of the potato will be raw, while the outside will turn to mush.
2. I use a metal skewer to test if the potatoes are cooked. They're done when I can easily push it throught the center of the potato.
3. Thoroughly dry the parsley and the scallions. You don't want any excess water to dilute the salad.
4. Stir gently to combine all of the ingredients. You want potato salad, not potato spread.

Tuna Tomato Pasta Salad

Grandma's TUNA and TOMATO PASTA SALAD
INGREDIENTS:
1/2 pound of rotelle pasta
1/2 cup Hellmann's mayonnaise
2 5 ounce cans of water packed solid white tuna
4 medium size tomatoes, cut into about 3/4" dice, about 4 cups.
1 - 1 1/2 teaspoons celery salt or to taste

MAKE THE PASTA SALAD:
        Boil the pasta according to package directions. Rinse the pasta in cool water until no heat remains, and dry with a paper towel to remove the excess water, and place in a large mixing bowl.
        Open up the cans of tuna, drain, and cut into small pieces. In a medium bowl, stir half of the mayo into the tuna to coat and stir the rest into the pasta. Combine both in the pasta bowl, and gently stir in the tomato and celery salt. Serve on a bed of romaine lettuce.

Makes 6-8 servings or one for me. YUM!!

LESSONS Learned:
1. Make sure the pasta is thoroughly cooled and dried off somewhat to prevent melted mayonnaise and a watery salad.
2. Stirring the mayo into the tuna and pasta separately makes it easier to combine the ingredients without over mixing.
3. I always serve this on a bed of romaine lettuce for the crunch and it allows me to eat more with less calories.

Oven Roasted New York Tomatoes

OVEN ROASTED "NEW YORK" TOMATOES
Ingredients:
2 pounds small to medium tomatoes, stems removed and halved or quartered
2-3 cloves cloves, peeled and coarsely chopped
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves, or 8 branches fresh thyme, or 2 sprigs rosemary
1/2 teaspoon of sugar (optional)
1/4 teaspoon kosher salt
8-10 grinds of freshly ground black pepper

Make the Tomatoes:
       Preheat the oven to 350 degrees F. Place the tomatoes skin side up in a large baking dish . Add the garlic and herbs, and drizzle with the extra virgin olive oil. Gently toss to coat. Season with kosher salt, freshly ground black pepper and sugar if needed.
       Bake, uncovered, for about 2 hours or until the tomatoes are very soft and their skins are wrinkling. Allow them to cool. They will keep in the refrigerator for 1 week or 3- 4 months in the freezer. YUM!

LESSONS Learned:
1. Make sure to pick out the REDDEST, RIPEST tomatoes you can find, even if you don't have the best quality ones to choose from. Slice them with a serrated knife so you don't tear the skins. And try to cut the tomatoes into evenly sized pieces.
2. Use a large roasting pan and don't crowd the pan. Spread those tomatoes out, so the heat can circulate around them.
3. Because we are roasting for a long time, roughly chop or thickly slice the garlic so it doesn't burn. And make sure that the garlic and herbs are coated in the oil.
4. Eating the tomato skins is a personal preference. The peel easily comes off after they're baked, and I like them better that way.

Peach Crostada

Arthur Schwartz' PEACH CROSTADA
(slightly adapted from "Soup Suppers")
Ingredients:
2 cups all purpose flour
3/4 cup sugar, divided
1/2 tsp salt
8 tbsp butter, cut in 1/2" dice
5-6 medium peaches, peeled and cut in quarters
1/8th teaspoon cinnamon (optional)
1 cup sour cream or heavy cream
2 eggs

Make the Crostada:
        Arrange the rack in the center of the oven and preheat the oven to 400 degrees.
        In a medium mixing bowl, stir together the flour, 1/4 cup of the sugar and salt. Using your fingers, rub the butter into the flour until the mixture resembles coarse meal. Press the mixture evenly into the bottom and up the sides of a deep 9 or 10 inch pie plate. A 9 x 13 inch baking dish works well too.
        Arrange the peaches over the crust. Mix the remaining 1/2 cup sugar and cinnamon together. Evenly sprinkle it over the peaches. Bake for 15 minutes.
        Meanwhile, in a small bowl, beat together the sour cream or cream and eggs till well blended. After the crostata has baked for 15 minutes, remove it from oven, pour the egg and cream mixture over the peaches and then return it to oven for another 35-40 minutes, until the center is completely set. Serve warm or room temperature.

Makes 8-10 servings. YUM!


LESSONS Learned:
1. You must start with great peaches to get a delicious crostada.
2. Peeling the peaches can be time consuming. An easy fix is to put those whole peaches in boiling water for 2-3 minutes, pull them out and let them cool slightly, Then the peels will come off easily.
3. The original recipe calls for 1 cup of sugar. I cut that back by 1/4 cup because my peaches were so sweet on their own. Depending on your sweet tooth, you may want to add more.
4. Press the crumble mixture into the pan as evenly as you can. 5. Keep stored at room temperature for up to 2 days. Don't refrigerate it, as it can get soggy.

Shaved Asparagus Salad with Early spring Peas and Parmesan

SHAVED ASPARAGUS SALAD With EARLY PEAS And PARMESAN
Ingredients:
12 medium to large asparagus stalks
1/4-1/3 cup shelled sugar snap peas, about 1/2 pound unshelled
3 Tablespoons fresh lemon juice
3 Tablespoons fruity olive oil
2 teaspoons honey, optional
1/8 teaspoon salt, or to taste
12 grinds of black pepper, or to taste
a piece of Parmigiano Reggiano for shaving

Make the salad:
       Break or cut off the woody ends of the asparagus, and using a vegetable peeler, shave the stalks from the woody end up. You should have about 2 cups.
       In a medium bowl, add the asparagus and all the rest of the ingredients, except the parmesan cheese. Toss to coat.
       When ready to serve, using a vegetable peeler, shave thin slices of the cheese over the salad.

Serves 3-4. YUM!


LESSONS Learned:
1. Use a vegetable peeler to shave the raw stalks. You'll end up with a thicker piece of each stalk left which you can either freeze for stock or soup. Or do what I do, and thinly slice them and add them to the salad.
2. Hold the woody end in your hand and shave up towards the top of the stalk.
3. Pick out the plumpest sugar snap peas you can find, that way the peas inside will be bigger. Or even better, find them shelled already.
4. You can switch out the cheese. A mild creamy goat cheese is a delicious alternative.
5. MOST IMPORTANTLY! Make sure that you BUY YOUR VEGETABLES AND FRUITS WHEN THEY"RE IN SEASON! Before produce could be shipped long distances, we only ate locally with what could be grown nearby. That means there were no strawberries and zucchini in December, and no butternut squash and apples in May. The foods our bodies need are grown at the time of year when we need to eat them. Turns out NATURE knows what's best for us.

Homemade Caramel Sauce

My Woodstock Kitchen's HOMEMADE CARAMEL SAUCE
Ingredients:
1 cup heavy cream
1 teaspoon vanilla
2 Tablespoons unsalted butter, softened and cut into 8 pieces
1/4 -1/2 teaspoon Kosher salt
1 1/3 cups granulated sugar
1/4 cup water
2 Tablespoons light corn syrup

Make the caramel:
       Combine the heavy cream, butter, vanilla and salt in a 1 cup glass measuring cup. Place the cream mixture and the diced butter near the saucepan on the stove.
       In an heavy bottomed 2 quart saucepan, attach a candy thermometer to the side of the pot Add the sugar. Pour the water around the edges of the pan, so that the sugar touching the sides of the pot is saturated. Add the corn syrup, but don't stir the mixture!
       Over medium to medium-high heat, allow the mixture to cook on its own until it reaches 330 degrees on the thermometer, about 13-16 minutes. Again, don't stir the mixture.
       Remove the pot from the heat. Add the butter, and the cream mixture. It will bubble a lot. Allow the bubbling to subside. Stir to combine as best you can. The mixture may have become lumpy, even one big mass. Don't worry! Place the pot back over low heat, and keep stirring until the caramel is completely smooth. If the mixture begins to boil, remove it from the heat and continue stirring. Cool completely and transfer to a container. Store in the refrigerator for up to 2 weeks.

Makes 2 cups. YUM!! .


LESSONS Learned:
       Don't be afraid! and don't be deterred by this long winded list that follows. Remember it's part of the learning curve. Once you've got it, it will be as easy as pie! Well that one's for another day. Take a peak down the page at how short the actual recipe is, and you'll see just what I mean.

1. Make sure you have a big heavy duty pot. For this recipe, at least 2 quarts. (I use an All Clad saucepan.) And I have a long-handled spoon at the ready, as well as the ever important candy thermometer that you can hook to the side of the pot. Make sure it's positioned all the way to the bottom.
2. Just dump the sugar, corn syrup and water in the pot, NO STIRRING REQUIRED. For extra insurance, try to pour the water around the edge so that the sugar touching the sides of the pot gets dampened. You can gently tilt the pot to help that happen if you like, but it's probably not necessary.
3. DON'T, AND I MEAN DON'T, STIR the pot while it's cooking! Just leave it alone!!--no swirling the pot, no wet brush to wash down the sides.
4. Have all of the rest of your ingredients close by and ready to go. I have the heavy cream, butter, vanilla and salt pre-measured in a glass measuring cup right by the side of the stove.
5. This process requires PATIENCE!! Until you know your stove, you can walk away from the pot, but after the first 7 or 8 minutes, return every minute or two to check the temperature. It will seem to sit stubbornly at around 220-240 degrees, and you might think you have more time than you actually do. All of a sudden, 10-12 minutes in, it will start to ascend much more quickly up to that 330 degree mark. Some recipes say 320, but I think 330 is better. I now know on my stove, I can safely put the timer on 15 minutes.
6. Remove the mixture from the heat before you add the other ingredients.Spoon the butter in and pour in the rest. Yes, it will bubble a lot, yes even "violently." But instead of FREAKING OUT! just step back and WAIT until the bubbling calms down before you start stirring. Your pot is big enough and your spoon has a nice long handle to avoid rising steam, so you'll be fine.
7. And this is key, and many recipes don't tell you to do this. You may end up with a big brown mass of sugar, at which point you might think that you have ruined the caramel forever. But don't worry. Just place the pot back on the burner over low heat, and keep stirring until it magically becomes smooth, creamy and delicious!

       This caramel sauce is YUMMY!! drizzled over ice cream, or used as a dip for pretzel sticks, pound cake, fruit or even just by the spoonful.