Applesauce

Source
This is by far the best applesauce I have every tasted! I used a mixture of apples provided by my food co-op. The apples were from The Apple Castle.

Instead of using sugar, I used 100% Agave Nectar. Truth be told, it really did not need any additional sweetening. I left the sauce kinda chunky because that is how Tom likes it best!

Ingredients:

4 cups water
24 (or so) apples
Juice of ½ lemon
6 whole cloves
2 sticks cinnamon
½ cup sugar (optional)

Directions:

1. Put about 2 inches of water in the bottom of a saucepan (4 cups or so). Put the pan on the stovetop and turn the burner on low.
2. Peel the apples, cut them into pieces, and add them to the water. Make sure to cut out any bad spots!
3. Squeeze the juice of half a lemon into the mix to stop the apples from turning brown.
4. Add the cloves and cinnamon.
5. Cook on medium to low heat until the apples turn to mush--maybe a half hour to an hour.
6. Taste. If it's too tart, add sugar.
7. Pick out the cloves and cinnamon, and serve!

If you want to freeze it, put the applesauce in a container and stick it in the freezer. It tastes just as great when you thaw it.

Roasted Tomato Soup

This is my recipe!

Roasted Tomato Soup (enough for two ... serve with a hearty garlic toast. Also, you could sprinkle some freshly grated parmesan or romano cheese on the soup before serving)

6 large tomatoes
1/2 onion roughly chopped
2 T. Olive Oil
1 clove garlic
Some Dill, Basil, and flat leaf Parsley
Salt
Pepper
1 T butter

Saute onion in the olive oil until soft


To roast tomatoes:
Broil the tomatoes in a jelly roll pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.

Transfer the tomatoes to a bowl and let them steam, covered, until they are cool enough to handle. Peel and core them then put them in a strainer (I did one at a time) over a bowl and use a spoon to mash them up to separate the sees and some of the pulp.

Add the tomatoes' pulp and juice to the onions. Add salt and pepper to taste. Add herbs and simmer for about 10 minutes. Check seasoning again.

Use a blender (or an immersion blender) to puree the soup. Add 1 T butter to soup (not each bowl), stir and serve.

NOTE: You could also roast a bell pepper and add it too.

Diane's Six-Spice Oatmeal Raisin Cookies

Source: http://www.epicurious.com/recipes/food/views/Dianes-Six-Spice-Oatmeal-Raisin-Cookies-100764

Gourmet | September 1997

by Diane Elizabeth Brown, Pacific Palisades, CA
Yield: Makes about 60 cookies

ingredients
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon ground cumin
a pinch ground cloves
a pinch cayenne
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
3 cups old-fashioned or quick-cooking rolled oats
1 cup raisins
preparation

Preheat oven to 375°F.

Into a bowl sift together flour, spices, baking soda, and salt. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).

Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden, 8 to 10 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.

Townline BBQ Sauce

Source: http://www.foodnetwork.com/recipes/townline-bbq-sauce-recipe/index.html

2009, Joseph Realmuto, All Rights Reserved

Serves:
4 quarts

Ingredients

* 1/4 pound butter
* 3/4 cup minced onion
* 1/2 cup minced garlic
* 2 lemons, zested
* 5 tablespoons freshly squeezed lemon juice
* 4 1/4 cups ketchup
* 1 cup tomato juice
* 3/4 cup light brown sugar
* 6 tablespoons molasses
* 1/2 cup Worcestershire sauce
* 1/2 cup chili powder
* 4 tablespoons white wine vinegar
* 1 1/2 tablespoons chipotle puree
* Pinch kosher salt

Directions

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for an additional 5 minutes. Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chipotle puree, salt and 3 cups water and bring to a boil. Lower the heat and simmer for 30 minutes, stirring frequently.

Green Salad with Blue Cheese Dressing

source: http://www.foodnetwork.com/recipes/ina-garten/green-salad-with-blue-cheese-dressing-recipe2/index.html

2009, Ina Garten, All Rights Reserved

Serves:
6 to 8 servings

Ingredients

* 1/2 pound Roquefort cheese, divided
* 1 cup good mayonnaise
* 1/3 cup heavy cream
* 2 teaspoons tarragon wine vinegar
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 2 heads green lettuce, washed and spun dry
* 3 pounds heirloom tomatoes, mixed colors and sizes, sliced

Directions

For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky.

Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.

Chocolate Walnut Cake

POINTS® value | 4
Servings | 16
Preparation Time | 15 min
Cooking Time | 75 min
Level of Difficulty | Moderate

cakes | This rich, flourless chocolate cake is perfect for Easter or Passover. Vary the flavor by using different nuts or adding a little cinnamon.*

Ingredients

* 9 large egg(s), separated
* 1 cup(s) sugar, divided
* 5 oz bittersweet chocolate, melted
* 1 cup(s) walnut halves, processed to a powder (see note**)

Instructions

* Preheat oven to 350ºF.
* In a medium bowl, with an electric mixer on high speed, beat egg yolks with 1/2 cup of sugar until they are light yellow and form ribbons or ripples. Reduce mixer speed to low and pour in warm (but not hot) chocolate and half of processed nuts; mix until incorporated and set aside.
* In a large bowl, with an electric mixer on high speed, beat egg whites until soft peaks form. Reduce mixer speed to medium and incorporate remaining 1/2 cup of sugar. Increase mixer speed to high and beat until egg whites hold their shape but are not too stiff or dry.
* Incorporate a heaping cup of egg whites into chocolate mixture with a spatula; then carefully fold chocolate mixture and remaining processed nuts into remaining egg whites.
* Spoon batter into an ungreased two-piece 10-inch angel food cake pan with feet; carefully smooth top into an even layer. Bake until a toothpick inserted in center of cake comes out clean, about 75 minutes.
* Remove cake from oven and turn pan upside-down on its feet to cool - the cake will not fall out (if you do not have a footed pan, simply invert the pan over the top of a wine bottle). When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Cut into 16 pieces and serve. Yields 1 piece per serving.

Notes

*Could affect POINTS values.

**You can grate the nuts by hand. Or you can use a food processor or mini chopper, using short pulses. Do not allow the nuts to clump together and start to form "butter." Keep them fluffy since they are used as "flour."

Apple Crisps with Dried Cherries and Ginger

This is the BEST apple crisp we have ever tasted!

Source: http://www.epicurious.com/recipes/food/views/100362

Apple Crisps with Dried Cherries and Ginger
For topping
1 1/4 cups old-fashioned or quick oats
1 cup plus 2 tablespoons (packed) dark brown sugar
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup almonds, lightly toasted, chopped
1/2 cup chopped crystallized ginger

For Filling
4 pounds Granny Smith or Pippin apples, peeled, cored, sliced
1 1/2 cups dried tart cherries
1/2 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon all purpose flour
3/4 teaspoon ground cinnamon

Vanilla ice cream

Make topping:
Mix oats, brown sugar, flour, cinnamon and salt in large bowl. Add butter and rub in until coarse crumbs form. Mix in almonds and ginger. (Topping can be prepared 1 day ahead. Cover and refrigerate.)

Make filling: (350 degrees - 9x13)
Preheat oven to 375�F. Butter twelve 1 1/4-cup souffl� dishes. Combine apples, cherries, sugar, lemon juice, flour and ground cinnamon in large bowl. Mix to blend well. Divide filling among prepared dishes.

Sprinkle topping over apples. Bake until topping is golden brown, about 40 minutes. Serve warm with ice cream.

Bon Appétit
November 1998
1998-10-28 14:39:23.0

Pasta Carbonara a la Greg Torchia

I use my homemade pancetta with this!

Ingredients
• 1 pound dry spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta or slab bacon, cubed or sliced into small strips
• 4 garlic cloves, finely chopped
• 2 large eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Freshly ground black pepper
• 1 handful fresh flat-leaf parsley, chopped

Directions

• Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
  
  
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
  
  
• Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
  

• Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.)
  
  
• Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

ps - I like to add a little heavy cream to mine at the end.

Dilled White Bean and Grape Tomato Salad

http://www.bonappetit.com/recipes/2010/06/dilled_white_bean_and_grape_tomato_salad

A rustic summer salad that adds color to the table.

6 to 8 servings b
by Jeanne Kelley

Photograph by Patricia Heal
June 2010

Read More http://www.bonappetit.com/recipes/2010/06/dilled_white_bean_and_grape_tomato_salad#ixzz0qNHcth4f

Ingredients

• 2 15-ounce cans cannellini (white kidney beans), rinsed, drained
• 2 1/2 cups halved grape tomatoes (about 12 ounces) or cherry tomatoes
• 2/3 cup diced red onion
• 1/4 cup chopped fresh dill
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, pressed

• Test-Kitchen Tip

  Letting this super-easy salad marinate allows the flavors to meld.

Preparation

• Toss all ingredients in large bowl. Season with salt and pepper. Let marinate at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring salad to room temperature before serving.

Hawaiian Alaska

Pillsbury Bake-Off® Contest 17, 1966
Mrs. Phyllis Lidert ~ West Covina, CA

Crust

• 1/3 cup plus 1 tablespoon cold water
• 3/4 cup shortening
• 1 teaspoon salt*
• 2 cups Pillsbury BEST® Flour (Regular, Instant Blending or Self Rising*)

Filling

• 1 (3-oz.) pkg. cream cheese
• 3 egg yolks (reserve whites for Meringue)
• 4 teaspoons sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup finely chopped walnuts

Pineapple

• 1 (1 lb. 4 1/2-oz.) can (10 slices) pineapple slices, well drained

Meringue

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup sugar

Heat oven to 450°F. Combine ingredients in mixer bowl. Mix at lowest speed of mixer until dough begins to form. Shape into a firm ball; flatten. Flour generously on both sides, roll out on floured surface to 1/8-inch thickness. Cut into ten rounds, 4 inches in diameter. (An empty 1-lb. coffee can may be used as a cutter.) Place on ungreased cookie sheets. Prick with fork. Bake at 450°F. for 8 to 10 minutes. Cool on cookie sheet about 5 minutes.

In mixing bowl, combine cream cheese, egg yolks, sugar and vanilla extract; beat until smooth. Stir in walnuts.

Place pineapple slice on each baked pastry round. Place tablespoon filling in center of pineapple. Bake at 400°F. for 3 minutes.

While hot, cover with Meringue. Bake 8 to 10 minutes longer.

Meringue: Beat 3 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/3 cup sugar; continue beating until meringue stands in stiff peaks.

Makes 10 servings