Lemon Tiramisu

Lemon Tiramisu

I made this for Dinner group and then for French night at SPC for about fifty people.  It multiplies well and I bet you could use Mascarpone instead of cream cheese!  Make lots, it is very tasty!

Ingredients

• 1 block 8oz cream cheese
• 1/2 cup sugar
• 1 tsp vanilla
• 1 cup whipping cream
• 1/2 cup lemon curd
• 1- 12 ounce can frozen lemonade
• 1/4 cup Limoncello
• 1 cup water
• Lady fingers (16 per layer) x 3 layers

Directions/Steps

1. In bowl with hand mixer add the cream cheese, sugar and vanilla. Beat them till creamy.
2. Add the whipping cream and beat till stiff.
3. Fold in the lemon curd.
4. In separate bowl
5. Separate bowl, add the lemonade, water and Limoncello.
6. In 9x9 pan, add 1/3 of the cream mixture
7. Dip the ladyfingers in the Limoncello mixture and start your first layer.
8. Top with another 1/3 of cream mixture.
9. This should be repeated so you have three layers of lady fingers ending with the last layer of cream.
10. Freeze for about 4 hours.
11. Enjoy!

Beef Bourguignon

Beef Bourguignon

We recently made this for 50 people by doubling it twice and besides having to add some thickener at the end, it turned out to be very tasty and well received. 

Ingredients

1 tablespoon good olive oil
8 ounces dry cured center cut apple-wood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Directions

Preheat the oven to 250 DEGREES F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the SEARED cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

We served our version over baked mashed potatoes.  Very tasty!

Dutch Baby Pancake (Baked German Pancake)

Dutch Baby Pancake (Baked German Pancake)

This recipe was given to us before we were married by Karin and Ellen Chassman’s mom while we were wandering around the states.

3 Eggs

1/2 cup Flour

½ tsp salt

½ cup Milk

2 Tbsp Melted Butter

Beat eggs till blended.

Sift flour and salt together.

Add flour mixture, to eggs in four additions, beating each time.

Add milk and butter in two additions, beating each time.

Generously butter pie pan and pour in.

Bake at 450 degrees for 15 to 20 minutes till mixture has grown up the sides and is golden brown.

Serve with powdered sugar and lemon juice or with caramelized apples!  

Caramel Apple French Toast Bake

Caramel Apple French Toast Bake*

 I have adapted this from a recipe my sister posted on FB.  I made it for a Sunday dinner at church where we were have breakfast for dinner and it was very well received.  I'll be making it many more times!  

Ingredients

·      1 day old loaf French Bread, cut into one inch cubes (I used thick sliced Texas Toast)

·      2 big Costco sized apples, peeled, cored and chopped  

·      2 teaspoons lemon juice

·      8 eggs

·      2 cups milk

·      1/2 cup heavy cream

·      3/4 cup sugar

·      2 tablespoons vanilla

·      1/3 cup caramel sundae topping plus additional for drizzling

Cinnamon Sugar Mixture

·      1/3 cup granulated sugar

·      2 teaspoons cinnamon

·      1/4 teaspoon ground nutmeg

Streusel Topping

·      1/2 cup flour

·      1/2 cup packed light brown sugar

·      1 teaspoon cinnamon

·      1/4 teaspoon salt

·      1 stick (8 tablespoons) cold butter

·      ½ cup Pecans, chopped

Instructions

1.    Spray an 9 X 13-inch baking dish with cooking spray.

2.    In a small bowl, combine the ingredients for the cinnamon sugar mixture.

3.    In a medium bowl, toss the chopped apples with the lemon juice.

4.    Add the apples to the cinnamon sugar mixture and toss to coat

5.    Place the bread cubes and apples into a large bowl and lightly toss. Pour into the prepared baking dish.

6.    In a medium bowl, whisk together eggs, milk, cream, sugar and vanilla.

7.    Evenly pour mixture over the bread and apples. I find it easiest to use a ladle for this.

8.    Cover with plastic wrap and place into refrigerator to sit overnight.

9.    In a medium bowl, combine the flour, light brown sugar, and salt.

10. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal.

11. Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven - whichever you find is easiest.

12. The next morning...

13. Preheat oven to 350 degrees F.

14. Evenly drizzle the 1/3 cup caramel topping over the contents.

15. Sprinkle the Streusel topping and the Pecans evenly on top.

16. Bake for 45 - 50 minutes depending on the desired outcome. 45 minutes will yield a softer, soggier result, and about an hour will be more firm.

17. Drizzle with additional caramel topping before serving, if desired.

*adapted from http://www.365daysofbakingandmore.com/caramel-apple-french-toast-bake/

Mac and Cheese -SPC recipe

Macaroni and Cheese

Made at SPC dinner with amazing results.  This recipe has cut the Cayenne Pepper in half to make it more kid friendly.

Recipe courtesy of Tanya Holland

INGREDIENTS

·        1 cup heavy cream

·        1 cup milk

·        2 cups grated Cheddar

·        1/4 teaspoon cayenne pepper

·        1/4 teaspoon grated nutmeg

·        Salt and pepper

·        1 pound elbow macaroni, cooked and strained, tossed with 2 tablespoons unsalted butter

·        1/2 cup fresh bread crumbs

·        2 ounces butter, diced into small pieces

DIRECTIONS

In a saucepan, bring heavy cream, milk, cheese, and seasonings to a boil, then stir and simmer until cheese is melted.

Toss with macaroni and pour into baking dish.

 Sprinkle bread crumbs on top and dot with butter.

 Bake for 30 minutes in a preheated 350 degree oven and bread crumbs are toasted and nicely browned.

Chicken Marsala

 
Chicken Marsala
 From Tyler Florence

For Pat Andersen upon the occasion of her birthday!

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

If you want to thicken the sauce, mix a tablespoon of cornstarch into a quarter cup of cold water and beat into sauce, simmer for a few minutes until thickened and serve.

Serve over noodles, rice or mashed potatoes as you will.

 

Kefi's Homemade Macaroni and Cheese

Ingredients:
12 oz.  Macaroni
3/4 cup butter
3/4 cup flour
3 cups milk
3 cups cream
1 1/2 tsp salt
6 cups sharp cheddar cheese (I like Tillamook-if you use bad quality cheese it isn't as good)
pepper

Boil Macaroni according to box instructions and set aside.

Turn oven to 325 degrees f.

In a large skillet melt butter over medium heat.  Add flour gradually to make a paste.

Gradually add milk and cream.  Then cheese, salt, and pepper.

In a glass baking dish spoon out macaroni.   Pour cheese sauce over macaroni. Cover with foil.  Bake for 30 minutes.

Italian Egg Strata

Italian Cheese Strata

Ingredients

1 1/2 cups finely chopped onion
1 cup finely chopped scallion
3/4 pound mushrooms, sliced thin
3 tablespoons olive oil
2 red bell peppers, cut into small squares (about 2 cups)
2 other colored bell peppers, cut into small squares (about 2 cups)
Enough Italian bread cut into 1-inch cubes to measure 9 cups (about 1 1/2 loaves)
2 1/2 cups coarsely grated extra-sharp Cheddar (about 10 ounces)
1 cup freshly grated Parmesan
12 large eggs
3 1/2 cups milk

3 tablespoons Dijon-style mustard

Tabasco (I used Chipotle hot sauce) to taste

 Directions

Oven to 350

In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms gives off is evaporated and the peppers are tender.  You could throw in a quarter cup of brandy here and flambe the veggies before you add them to the dish to amp it up!  

Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables.

 Arrange the remaining bread cubes over the cheese, top them with the remaining vegetables, and sprinkle the remaining cheese over the top.

 In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt & pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered, overnight.

 Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350 F oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.

This recipe doubles easily to fit into a standard commercial chafing dish.  I used multi-grain Gluten Free bread recently and it worked out very well.

 

Peanut Butter Cream Pie

Peanut butter cream pie *

Even as I type this in, I am striving for control to stop myself from running into the kitchen and making one!  Simple and luscious! 

Ingredients

Filling

1 ½ cup heavy cream

1 8oz package cream cheese at room temperature

¼ cup packed light brown sugar

¼ tsp salt

1 tsp Vanilla

1 cup smooth all-natural peanut butter (Adams!)

Graham Cracker Crust

1 cup graham cracker crumbs

¼ cup butter, melted

1/3 cup sugar

Whipped topping

1 ½ cup heavy cream

¼ cup powdered sugar

Optional topping additions

½ cup coarsely chopped peanut butter cups

½ cup coarsely chopped pretzels

2 oz dark chocolate melted

Instructions

Make the crust (okay, you can buy one at the store if you want!)  by mixing the melted butter with the crumbs and sugar.  Press the mixture into you pie pan with a flat bowl or cup.

Bake at 350 for six minutes.  Set aside and let cool.

Beat cream in electric mixture till it holds soft peaks, about 4 – 5 minutes.

Transfer to a medium bowl.

In the same mixer without bothering to clean the mixer bowl, beat the cream cheese till smooth and pliable, about three minutes. 

To mixer, add sugar, salt and vanilla and beat well.

Add peanut butter and mix to incorporate –it should be smooth.

Remove mixer bowl and incorporate a third of cream by folding it into the peanut butter mix.  Repeat twice more.  It should be fluffy!  Add this mixture into cooled graham cracker crust.

For topping

In a clean mixer bowl, add cream and powdered sugar.  Mix with whisk attachment till soft peaks form about 4 to 5 minutes.

Add to the top of the pie.

Cover with plastic wrap and Refrigerate for at least four hours.

Just before serving top with your favorite combination of options or have nothing at all.

·       From Homemade Decadence by Joy Wilson 

Graham Cracker Crust

Graham Cracker Crust

Ingredients

1 cup Graham Cracker crumbs

1 TBSP Sugar

Pinch of salt

5 TBSP unsalted butter, melted and cooled.

Instructions

Heat oven to 350

Dump all ingredients into a bowl and mix together.

Dump the mixture into a 9 inch pie plate and use your fingers and the bottom of a bowl to press the mixture up the walls of the pie plate.  Strive for uniformity!  J

Bake crust for 12 to 15 minutes.  Remove and let cool before filling it with your choice of goodness!

Ginger Pecan Scones

Ginger Pecan Scones

Scones require a “biscuit hand” which is to say that you must handle them as little as possible and work with very cold ingredients

.

Oven to 450 degrees

Ingredients

2 cups all purpose flour

3 TBSP sugar

1 TBSP baking powder

½ tsp salt

5 TBSP unsalted FROZEN butter

½ cup chopped pecans

¼ cup chopped candied ginger

1 cup cream

1 TBSP sugar for tops

Instructions

Add flour, sugar, baking powder and salt to mixing bowl. 

Stir dry ingredients together. 

Grate FROZEN butter into mixing bowl with flour.

Add nuts and ginger to bowl and mix it all up.

Make sure that the butter shavings are all separated and covered in the flour mixture.

Make a well in bowl and add cream.

Using a large mixing fork, move flour into cream until all the flour mixture is wet.  NOT TOO MUCH!

Dump mixture onto cold floured surface.  I use my granite counter top.

Push together dough until it forms a solid flat mass about an inch high.

Fold dough into thirds three times.  Visually divide dough mass into three parts.  Fold the left side to the center and then take the right third and fold it onto the top.   Flatten dough again and repeat twice more.

Form the last fold into an oblong rectangle.  Start at the center of the mass and mark out three inch spaces along the dough.  Using the lines cut a diagonal from one straight line to the next and then the straight lines.  You’ll end up with triangles of dough to put on parchment paper.

Brush the tops with an egg wash and then take a TBSP of sugar and sprinkle over the top of the scones.

Bake for 12 to fifteen minutes in the middle of your oven.  Don’t overcook them!

They are so good hot with some tea and jam….

Variation:

Leave out the pecans and ginger and get a cup of frozen blueberries and incorporate a third of them into the middle of the folds for each of the three sequences of folds. 

Ginger White Chocolate Cookies

Ginger White Chocolate Cookies

I first tried something like this in Leavenworth, WA and began to try and duplicate this cookie.  How much ginger is a personal taste thing so add or subtract as you wish.  I have gone with the middle of the road in this recipe.  Also, experiment with the nuts.  I am using pecans because it is what I have in the cupboard but I would have used Macadamia nuts if I could have chosen any nut.

Ingredients

1 ¼ cup all purpose flour

1 tsp baking soda

½ tsp salt

½ tsp ground ginger

1 cup soft butter (two sticks)

¾ cup brown sugar

¾ cup sugar

2 large eggs

1 tsp Vanilla

3 cups oats

1 12 ounce white chocolate chips

1 cup pecans

½ cup diced candied ginger

Instructions

Heat oven to 375 degrees

Combine first four ingredients in a bowl (Flour, soda, salt and ground ginger)

In a mixer, blend

Sugars and butter till fluffy

Then add eggs and vanilla

When fully incorporated add

Remaining ingredients (oats, white chocolate, pecans, and candied ginger)

Don’t overmix!

Use a small scooper to put 12 rounded cookies on a cookie sheet covered with parchment paper and cook for 8 – 9 minutes.  Don’t overcook!

Take out and put on rack to cool.

Repeat as needed.

Strawberry Mascarpone Layer Cake

 

INGREDIENTS
Preheat Oven to 325F Degrees

FOR THE CAKE
1 box of white cake mix, sifted
1 c. cake flour, sifted
1 c. sugar
1 1/3 c. whole milk
1 c. sour cream
2 tbsp. vegetable oil
2 tsp. vanilla extract
4 egg whites

FOR THE FILLING
1 1/2 c. heavy whipping cream
2 cartons of strawberries (or 1 large carton)

FOR THE FROSTING
12 oz. of mascarpone cheese (1 1/2 containers)
2 tsp. vanilla
1 c. powdered sugar, sifted
2 c. heavy whipping cream

Optional: Graham Cracker Crumbs
 

DIRECTIONS

For the Cake:
In the bowl of a stand mixer, fitted with paddle attachment, whisk together cake mix, flour and sugar. Then add in milk, sour cream, vegetable oil, and vanilla extract. Scrape down sides and mix again until well incorporated. Finally add in egg whites.

Grease 2-8 inch round pans. Divide batter equally among 2 pans. Bake for 30-40 minutes until the top of the cakes are slightly golden brown and inserted toothpick comes out clean. Allow the cake to slightly cool. Then turn them out and let cool completely.

If cake is not completely flat, use either a cake leveler or knife, to make cake completely even.

For the Filling:
In the bowl of a stand mixer fitted with whisk attachment, whip heavy whipping cream, on high speed until stiff peaks form. Set aside in refrigerator.

Using half a carton- hull strawberries and slice lengthwise. Set aside.

Then, place one carton of strawberries in the bowl of  a food processor and pulse until the sauce appears to be like a "chunky applesauce." Using a strainer, push the strawberry puree through- to get rid of excess water. Fold strained strawberry puree (i.e., puree minus the water) into the whipped cream. The whipped topping will become a pink color when puree is well incorporated. Then fold in sliced strawberries.

Keep in refrigerator until assembling cake. Reserve 1/2 carton of strawberries for decorating.

For the Frosting:
In a medium bowl, whisk together mascarpone cheese, vanilla and powdered sugar with a spatula until well blended and smooth. Then, in the bowl of a stand mixer fitted with whisk attachment, whip heavy whipping cream, on high speed until stiff peaks form. Gently fold in whipped cream into the cheese mixture.

Assembling the Cake:
Place one 8-inch round cake on serving plate (on a cake turn table, preferred). Then using a large (1M) circle tip, pipe a border around the top (edge) of the cake (i.e., creating a wall). Make another border on top of the already piped border. You want a tall border to prevent the filling from spilling out. Within this border, place a large, heaping scoop of strawberry filling (you may not use all of the filling). Using  a spatula, spread the strawberry filling over the top of the cake.

Gently place the second 8-inch round cake directly on top of filling, slightly pressing down and making sure the second layer of cake is perfectly aligned with the second. Cover cake with mascarpone frosting. Decorate as desired using the remaining frosting and strawberries.

Optional: After frosting the cake, but before decorating-- I chose to cover the side of the cake with graham cracker crumbs. I accomplished this by having a handful of graham cracker crumbs and pushing them against the side of the cake, very gently.

 

Original Source: http://fortheloveofdessert.blogspot.com/2013/08/strawberry-mascarpone-layer-cake.html

Cake slightly adapted from Just a Pinch

Mascarpone frosting slightly adapted from Baked Bree

Spanakopita -Spinach Pie

 Spanakopita -Greek Spinach Pie

 Decide if you are going to use Fresh or frozen spinach. With Fresh you have to wash your greens and then remove the stems before you fry it up in a pan.  With frozen you have to defrost the spinach the night before.  With both you have to put into a colander and press out ALL the water from the greens before using.  Frozen spinach is easier to work with and I typically use it.

For the filling:

2 lb. spinach, coarsely chopped according to the instructions above.

1/2  cup olive oil

I medium onion

1 bunch scallions (about 3 oz. or 10 small), white and light-green parts only, trimmed and finely chopped

2 cups crumbled feta cheese (10 oz.)

1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano

1/2  cup cottage cheese

4 large eggs, lightly beaten

1/4cup finely chopped fresh dill or two tsp dried dill

1/2 cup finely chopped fresh flat-leaf parsley

1/4 tsp. freshly grated nutmeg

Kosher or fine sea salt

For the assembly:

1/3 cup Melted butter more as needed

10 9x14-inch sheets frozen filo dough (I use whatever Cash and Carry has), thawed and at room temperature

Instructions

Oven to 350 degrees

Make sure that your spinach is drained of water and processed.

Sauté onions in olive oil till translucent.

Add scallions and cook for five more minutes.

In a large pan, add spinach, onion mixture, feta, Parmigiano, cottage cheese and herbs and spices.  Mix well

Add beaten eggs and mix again.

Butter the bottom and sides of a baking dish sufficient to hold the filo sheets.

Work quickly with the filo as it will dry out exposed to the air rather quickly.

Butter five sheets, one at a time and let them cover the bottom and sides of the baking dish.

Add in your spinach mixture.

Butter four sheets, one at a time and let them cover the bottom and sides of the baking dish.

Tuck the sides of the filo towards the center and with the last perfect piece of  filo, place the filo on top.

Score the pie with your design.  Triangles are traditional, but make squares if you want to! 

Sprinkle water on top-okay, I use a spray bottle to prevent the filo from curling up while cooking.

Bake for 45 to 50 minutes until puffed and golden brown.

Go over your scored lines again and serve them up!

Opa!

Pastitsio

Pastitsio-adapted from Jeff Smith’s recipe.

Meat Mixture

2 tbsp olive oil
1 large Peeled and finely chopped onion
2 cloves garlic, chopped
2 pounds lean ground beef
2 large can peeled tomatoes, pulsed on processor (or used chopped tomatoes)
Salt and pepper to taste
1/2 tsp ground cinnamon
1/8 tsp cloves

Macaroni

4 quarts water
salt
1 lb ziti
2 eggs, lightly beaten
2 tbsp butter, melted
1/2 cup grated Parmesan cheese

Béchamel –white sauce

4 tbsp butter
4 tbsp flour

¼ tsp nutmeg
2 cups warm milk –pour it in a bowl and use the microwave for this.
2 eggs, beaten lightly
2 tbsp dry sherry (optional)
1/2 tsp freshly ground nutmeg
1/2 cup Parmesan cheese
Salt and pepper to taste

Instructions:

Meat Mixture

Heat olive oil in a LARGE SKILLET. Saute onion till golden. Add beef and cook till it just loses its red color, then add and garlic and brown it for a minute or two then add the remaining meat mixture ingredients and simmer, uncovered, for 30-45 MINUTES. It should be thick. Set aside.

Macaroni

Meanwhile, bring the water to a boil in a LARGE STOCKPOT. Add salt and ziti and cook, uncovered about 7-8 minutes. Drain and place in a large bowl. Add melted butter and beaten eggs and grated cheeses. Put half this mixture into the bottom of a greased 9x9x2 inch baking pan and top with about 2/3 of the meat mixture. (You’ll reserve the rest of the meat mixture, keeping it warm to serve atop the final dish). Cover the meat with the remaining half of the pasta.

Béchamel

Prepare the white sauce by melting butter in a large saucepan. Stir in flour and cook for a minute. Gradually add the heated milk and the nutmeg, stirring constantly, and cook till thickened and smooth. Beat the eggs in a separate bowl, then stir in 1/2 cup of the béchamel. Blend and stir the egg/sauce mixture back into the béchamel in the saucepan and CONTINUE to stir over low heat till thickened. Add remaining ingredients to the sauce.

Pour the sauce over the ziti and bake at 350 degrees Fahrenheit for 25-30 minutes, or until the top is delicately browned. Let sit for at least 10 minutes. Serve with a bit of sauce atop each serving.

Baby Food Cake

Baby Food Cake by Nana Lewis

My mom used to make this cake all the time as we were growing up.  I found it again while going through the oldest cookbook I ever bought.  Love you Mom!

Ingredients

2 cups self-rising flour

2 cups sugar

½ tsp each allspice, cinnamon nutmeg

¾ cup oil

3 jars strained baby food (apricot or peaches)

3 eggs

1 cup nuts

Instructions

Mix dry ingredients together.

Beat wet ingredients together including sugar.

Combine the two.

Add nuts.

Oil and flour bundt pan.

Add in batter and bake for 75 minutes at 300 degrees

Cool for ten minutes and turn out onto rack