Linzer Schnitten (From the Fannie Farmer Cookbook)

Grandma Sarah Guerrero used to make this every Christmas.  Danish roots?  I don’t know but we always loved it and our copy of Fannie Farmer looks like we have opened to that page a thousand times!  Enjoy!

3 eggs (Divided)

2 1/4 cups sugar

3/4 cup butter, melted

3 1/2 cups flour

1 tsp baking powder

2 tsp cinnamon

1 tsp powdered cloves

1/4 tsp salt

grated rind and juice of 1 lemon

1 cup apricot preserves

Instructions

Beat 2 of the eggs until light. 

Gradually add 1 1/2 cups of the sugar and the butter, blending well.

Combine the flour, baking powder, cinnamon, cloves, and salt together in a bowl and then stir into the wet ingredients.

Add the lemon rind and juice and mix well.

Turn dough onto a floured boards and knead until smooth. Cover with a bowl and let stand 1 hour. 

Preheat oven to 375.  Roll out to 1/2 inch thick.  Cut into strips 1 1/2 x 10 inches.  Mark a groove down the center of each strip with the handle of a wooden spoon.

Fill the grooves with apricot preserves.  Place on a cookie sheet and bake 20 minutes.

Beat the remaining egg and sugar together, brush over the baked strips while still hot and cut into diagonal pieces.

Cock-a-leekie Soup

From Nanci Zombro

2 cups chopped leeks, carefully washed

Olive oil and butter

3/4 Tbsp flour

1 quart chicken stock

Salt & pepper

I cup boneless leftover chicken

Curry Powder      

Chives for garnish

Sure leeks in Olive oil and butter until tender.

Cool, then put in good processor and puree.

Make roux with Olive oil, butter and flour. Heat in saucepan. Add chicken stock slowly, stirring constantly.  Carefully add leek mixture.  Season with salt, pepper, curry.  Simmer 20 minutes. Add chicken.  Serve with chives for garnish.

Apple Crisp

I have made this a number of times for larger groups.  It doubles well and is wonderful on those cold winter nights with a dollop of vanilla ice cream.

Topping

¾ Flour

¾ pecans chopped fine

¾ rolled oats

½ cup light brown sugar

¼ granulated sugar

½ tsp salt

8 tbsp unsalted butter-melted

Filling

3 lbs sweet apples (Golden Delicious, Gala, Honey crisp, etc)

¼ granulated sugar

½ tsp cinnamon

¼ tsp nutmeg

¼ to ½ cup raisins

2 tsp lemon juice

2 tsp butter

Instructions

Oven to 450 degrees

For topping combine all dry ingredients together in a bowl and then stir in melted butter.  The mixture should be the consistency of heavy wet sand.

For the filling, peel, core and dice up apples. 

Toss with all the other ingredients in another bowl.

Let the apple mixture sit for a little bit to start the juices flowing and combining. 

Butter an oblong pan, 13 X 9.

Sprinkle in some of the topping, about an eight of a cup over the bottom of the pan.

Cover with apples.

Spread the rest of the topping over apples.

Bake for about 30 minutes or until the topping is brown and the apples are soft.

Serve warm with French Vanilla ice cream.

Cook books

Mom’s Pimento Cheese

I have early memories of my mother coming home from the commissary in Gitmo and opening up a little jar of pimentos and making pimento cheese which my family would use for grilled cheese and as a dip.  Here is how my sister Anita remembers her recipe.

Ingredients –please note the lack of quantities listed

Cheddar cheese, sharp or extra sharp

Diced pimentos

Garlic salt

Mayonnaise

Dry vermouth

Instructions

Grate the cheese.

Add the rest of the ingredients except the vermouth.

Taste it for consistency and taste and then dash in some vermouth for the kicker.

 Best grilled cheese...and I love melting a bit in a bowl and eating with tortilla chips!

Baklava

Baklava

This is the one I always make.  It's easy and straightforward and very tasty.

Inspired by Tess Mallos

30 pieces

Ingredients

20 filo sheets

¾ cup melted butter

2 cups walnuts, chopped

1 cup almonds, chopped

¼ cup sugar

2 tsp cinnamon

1/8 tsp ground cloves

Syrup

1 ½ cup sugar

1 ½ cup water

¼ cup honey

Lemon rind of one whole lemon

Cinnamon bark, 1 piece

3 whole cloves

2 tsp lemon juice

Instructions

Butter sides of baking dish,  13 X 9 X 2.

Place one sheet of filo inside dish and butter it.  Repeat with the next 8 sheets till you have nine buttered sheets in the bottom of the dish.

Spread half of the nut mixture on top of the filo sheets.

Lay down two more buttered sheets of filo.

Cover with the rest of the nuts mixture.

Butter and place the remaining sheets of filo on top.  The last few make sure that the sheets are all tucked in under the top layer.

Score the baklava all the way to the bottom of the dish with a triangular design.

Drizzle some water over the top and bake in a 325 oven for 30 minutes.  Turn around the dish in the oven and bake for another 30 minutes.  Don’t let it get too brown!  It should be golden brown not dark brown.

While the baklava is cooking, make the syrup.

Combine the water and sugar and honey and bring to a boil in a pan on top of the stove.  After it boils, add the remaining ingredients except for the lemon juice and simmer for 15 minutes.  Add the lemon juice and let it simmer for another 2 minutes and then strain and cool.

When the baklava is finished baking, pour the entire pan of syrup over the top of the dessert and let it soak up into the pastry.

Let it sit till cool and then recut the scored lines and serve!

Chili Rellenos Casserole

We did this recipe at a large dinner for 150 by doubling the recipe and putting it into chafing dishes.  We used Costco's Mexican cheese blend and it was eaten up!

Ingredients

2 (7 ounce) cans whole green chile peppers, drained

16 ounces  Mexican cheese blend (we used Costco's) (divided)

2 eggs, beaten

1 (5 ounce) can evaporated milk

2 tablespoons all-purpose flour

1/2 cup milk

1 (8 ounce) can tomato sauce

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the  cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.

Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining  cheeses, and serve.

Easy Layered Beef Enchiladas

We did these for a big dinner and doubled the recipe so that it would fill a chafing dish. It was very well received.

Servings 6

Ingredients

1 lb. lean ground beef

¾ cup chopped onions

2 garlic cloves, minced

1 (4.5-oz.) can   Chopped Green Chiles

½  teaspoon salt

1/8 teaspoon pepper

2 (10-oz.) cans Enchilada Sauce

8 (6-inch) corn tortillas

4 oz. (1 cup) shredded Mexican cheese blend

Sour cream, if desired

Steps

1 Heat oven to 375°F. In large nonstick skillet, cook ground beef, onions and garlic until beef is thoroughly cooked, stirring frequently. Drain. Add green chiles, salt and pepper; mix well. Remove from heat.

2 Pour 1 can of the enchilada sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Arrange 4 tortillas in dish, overlapping slightly. Spoon beef mixture evenly over tortillas; top with remaining 4 tortillas. Pour remaining can of enchilada sauce over top. Sprinkle with cheese.

3 Bake at 375°F. for 20 to 25 minutes or until thoroughly heated. Serve with sour cream.

Gammy Sue's Lemon Blueberry Cream Cheese Pound Cake

Gammy Sue's Lemon Blueberry Cream Cheese Pound Cake

3 cups granulated sugar

1 pound butter

8 ounces cream cheese

1 tablespoon vanilla extract

1 teaspoon lemon extract

grated rind of one lemon

6 eggs

3 cups all purpose flour/or cake flour

1 teaspoon baking powder

2 cups fresh  blueberries

Cream the butter, sugar, cream cheese, extracts and rind together until light and fluffy, then adding the eggs one at a time. Blend in the flour until all incorporated together. Fold in the fresh blueberries. It depends on how much you like blueberries as to how many you add. I reserve about 1/2 cup of the flour to toss the blueberries with before adding to the creamed mixture/

I use Pam spray and spray it on a Bundt pan. Lately I've used my Temptations ceramic tube pan and it works well. Drop in the cake batter evenly. Bake this cake in a 325/330 degree oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean. Let the cake cool 5 minutes in the pan, then invert it onto the serving plate you want to use, leaving the pan on top of the cake and let it cool completely. I've found that leaving the pan on top holds steam in and keeps it even moister.

I've made this pound cake substituting almond extract for the lemon, leaving out the lemon rind and blueberries but always adding the vanilla extract. I've also just made the vanilla version and any one that I've made has always been a hit. I also made the pound cake using the vanilla flavoring and adding the lemon extract, or almond, adding the grated rind of the lemon and an orange and a bag of fresh cranberries.  I also make a glaze with powdered sugar. melted butter, juice of the lemon or orange and some milk or half and half to the consistency I like for the cake and drizzle on. Most times I leave off the glaze and have sliced fresh strawberries and blueberries with whipped cream.

Enjoy!!

Limoncello Lemon Cake

Limoncello Lemon Cake - an irresistible lemon cake with Limoncello

liqueur that is a must for any lemon lovers, topped with a sweet Servings: 16

Ingredients

For Cake

1 cup sour cream

2 eggs

3/4 cup sugar

1/4 cup vegetable oil

1 tsp vanilla extract

3 tbsp Limoncello

zest from 1 lemon

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

For Glaze

1 cup powdered sugar

4 tbsp Limoncello

lemon zest for garnish, optional

Instructions

1. Preheat oven to 350 F degrees. Spray a bundt pan with cooking or baking spray.

2. To the bowl of your mixer add sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello and lemon zest. Mix on medium until well incorporated.

3. In another bowl mix together the flour, salt, baking powder and baking soda. Add the flour mixture to the wet mixture and mix for about a minute until all the flour is incorporated, do not overmix.

4. Pour the cake batter in the prepared bundt pan and smooth out the top with a spatula.

5. Bake for about 40 minutes or until golden brown. To test for doneness insert a toothpick in the center of the cake and if it comes out clean it's done.

6. Let it cool in the pan for 10 minutes then transfer to a rack and let it cool completely.

7. Add the ingredients for the glaze to a small bowl and whisk. Add more powdered sugar or Limoncello until smooth. Drizzle Limoncello icing over cake and garnish with lemon zest.

Salted Caramel Chocolate Chip Cookie Bars

I left off the Flaked Sea Salt and people loved them anyway!  I did not line my pan with foil because it was too hard to spread the bar base on the foil in the pan so I sprayed the dish with olive oil spray and then used my fingers to really mash down the base layer.  The bars came up easily and clean up was a breeze.

YIELD: 30 bars

Ingredients:

1 cup unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon kosher salt

1 teaspoon baking soda

2 1/2 cups all purpose flour

2 cups semisweet chocolate chips

14 ounce can sweetened condensed milk

10 ounces soft caramels, unwrapped

1 teaspoon flaked sea salt

Directions:

Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with foil and liberally coat with nonstick cooking spray.

In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt, and baking soda. Mix well, then scrape the sides of the bowl with a spatula.

Turn the speed to low and add the flour. Beat to combine, then mix in the chocolate chips.

Press half of the cookie dough into the bottom of the prepared baking dish.

In a medium sauce pot, add the sweetened condensed milk and unwrapped caramels. Set over medium-low heat and stir until the caramels melt, making a smooth caramel filling. Pour the filling over the cookie dough base.

Drop the remaining cookie dough over the caramel filling in small teaspoons-sized clumps. Bake the bars for 25-30 minutes, until the center is just set.

Sprinkle with sea salt flakes and allow the bars to cool completely. Then lift the bars out of the pan by the edges of the foil and cut. Store in an airtight container at room temperature for up to 3 days.

NOTE: These bars freeze really well! We pulled 2-4 bars out of the freezer at a time and enjoyed them over the course of a month. Once thawed they taste just as good as freshly-baked.

https://www.aspicyperspective.com/salted-caramel-chocolate-chip-cookie-bars/

No Bean Chili (Texas Style Chili)

No Bean Chili (Texas Style Chili)

11 cups

INGREDIENTS

1 lb pork sausage, the bulk type spicy

1 lb lean ground beef

1 (28 ounce) cans diced tomatoes

1 cup chopped onion

1 cup chopped green pepper

1 cup sliced celery

2 -4 minced garlic cloves

2 teaspoons salt

4 teaspoons chili powder

1 tablespoon crushed red pepper flakes (This is your heat, modify according to your taste)

6 ounces tomato paste

1 (15 ounce) cans crushed tomatoes

DIRECTIONS

Cook the ground beef and sausage.

Drain off fat.

When fully cooked, transfer to crock pot.

Stir in remaining ingredients.

Cover and cook on low setting for 8-10hrs.

Top with grated cheese and sour cream.

Flourless chocolate cake

Flourless Chocolate Cake

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. And, of course, also ideal for those following a gluten-free diet.

Cake

1 cup semisweet or bittersweet chocolate chips

1/2 cup (8 tablespoons) unsalted butter

3/4 cup granulated sugar

1/4 teaspoon salt

1 to 2 teaspoons espresso powder, optional

1 teaspoon vanilla extract, optional

3 large eggs

1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred

Glaze

1 cup semisweet or bittersweet chocolate chips

1/2 cup heavy cream

Directions

Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below.

To make the cake: 

Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. I used 30 second intervals and mixed in between till it all melted.  You don't have to over do it, just do it till the chocolate melts.

 You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan.

Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.

Remove it from the oven, and cool it in the pan for 5 minutes.

Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.  Before the ganache sets, stand the raspberries on end!  

Yield: 8" cake, 8 to 12 servings.

Tips from our bakers

Can you line your pan with wax paper instead of parchment? Yes. While wax paper shouldn't be exposed to direct oven heat, it's fine when used between cake batter and pan.

If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes. Or, you can garnish with some whole raspberries standing on end around the edge.  Ice cream and whipped cream are great additions as well.

For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.

https://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe