Yorkshire Pudding

• Have all ingredients at room temperature.
• 3/4 cup plus 2 tbsp AP flour
• 1/2 tsp salt
• 1/2 cup milk
• 2 large eggs, beaten
• 1/2 cup water
• Hot beef drippings or melted butter for pan(s).

Directions:

1 Preheat oven to 400°F. 
2 Sift into a bowl the flour and salt. Make a well in center and pour in the milk. Stir in the milk. Beat in the eggs and add the water. 
3 Beat the batter until large bubbles rise to the surface. (the batter can be covered and refrigerated for 1 hour then beat it again before cooking.) Pour 1/4 inch hot beef drippings or melted butter into and 9 x 12 inch baking dish or 6 regular muffin cups. Heat the dish or pan in the oven until hot. Pour in the batter and bake for 20 minutes. Reduce the heat to 350°F and bake 10 - 15 minutes longer, until puffed and golden brown. Serve immediately.

Chocolate Cupcakes With Peanut Butter Frosting

      

We were cooped up in the house the other day, due to the rainy weather, and I myself, spent most of my time in front of the television. I was surfing around looking for something interesting, and suddenly I hit the food network, and low and behold my favorite chef Ina Garten, was demonstrating how to make these wonderful Devil's Food chocolate cupcakes with peanut butter frosting!  I rarely get to enjoy watching her, however I clicked on The Food Network on the one day that they have her show on which is called, "The Barefoot Contessa". So I dropped the remote, grabbed a pen, and writing pad, and jotted down this recipe. I immediately ran into the kitchen and gave the recipe a whirl.  They were simple to make, and taste delicious! If you are an avid peanut butter cup fan, then you really should give these a try too. They are, in the words of Ina, Fabulous!

Ingredients:

1 1/2 sticks unsalted butter, room temperature

2/3 cup white sugar

2/3 cup brown sugar, packed

2 lg eggs, room temperature

2 tsp vanilla extract

1 cup buttermilk, shaken at room temperature

1/2 cup sour cream, room temperature

2 tbsp brewed coffee

1 3/4 cups flour 

1 cup cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

Peanut Butter Frosting

chopped salted peanuts, to decorate 

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tbsp unsalted butter, room temperature

3/4 tsp vanilla extract

1/4 tsp salt

1/3 cup half and half, or heavy cream

Directions:

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes.  Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.  In a separate bowl, whisk together the buttermilk, sour cream, and coffee.  In another bowl, sift together the flour, cocoa, and baking soda, and salt.  On low speed, add the buttermilk mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture, and ending with the flour mixture.  Mix only until blended.  Fold the batter with a rubber spatula to be sure it's completely blended.

Place cupcake wrappers in cupcake pan, and divide the batter  evenly into each. Bake in the middle of the oven 20-25 minutes at 350 degrees F, until a toothpick comes out clean when inserted into the middle of the cake. Cool for 1/2 hour before frosting.

Frosting Method:

Place the confectioner's sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.  Mix on med-low until creamy.  Scrape down the sides, and continue to mix until incorporated.  Add the cream, and blend until smooth.

Frost each cupcake with the frosting, and sprinkle with peanuts.

Chocolate, Cranberry and Almond Biscotti

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips 
1/2 cup dried cranberries
1/2 cup slivered almonds

Directions
1. adjust oven rack to middle position and heat oven to 350 degrees. line a baking sheet with parchment paper. whisk flour, baking powder and salt in a medium bowl.
2. in a large bowl, beat butter and sugar together using an electric mixer on medium speed until light and fluffy. beat in eggs, one at a time, then the vanilla until combined.
3. reduce mixer speed to low and slowly mix in the flour mixture until combined. mix in the chocolate chips, almonds, and cranberries until just incorporated.
4. press dough into two 13 by 2-inch loaves on the baking sheet, spaced about 3 inches apart. bake loaves until golden and just beginning to crack on top, about 35 minutes. 
5. let loaves cool on the baking sheet for 10 minutes. lower oven temperature to 325 degrees.
6.transfer loaves to a cutting board and slice each on the diagonal into 1/2 inch-thick slices with a serrated knife. lay the slices about 1/2 inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through baking. transfer the biscotti to a wire rack and let cool completely before serving, about 1 hour.

Caramel Apple Upside Down Cake

Ingredients:

Cake:

• 1 1/2 Granny Smith apples (or other tart baking apples), peeled, cored, and sliced
• 1/4 cup (1/2 stick) + 6 tablespoons (3/4 stick) unsalted butter
• 3/4 cup brown sugar
• 2 eggs
• 2 tablespoons + 6 tablespoons buttermilk
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour
• 3/4 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 350 degrees.
2. In an 8″ or 10″ cast iron skillet over medium heat, melt 1/4 cup (1/2 stick) unsalted butter. Cook until the foam begins to subside.
3. Turn the heat to low, and then add the brown sugar and give it a little stir.
4. Keeping the heat on low, let the brown sugar and butter sit without stirring for 3 minutes.
5. Lay the apples in the pan in a circular pattern.
6. Continue cooking on low for 2 more minutes, then remove from heat.
7. In a small bowl, whisk together the 2 eggs, 2 tablespoons of the buttermilk, and the vanilla.
8. In a large bowl or in the bowl of your stand mixer, mix together the flour, sugar, baking powder, baking soda, and salt.
9. Add 6 tablespoons butter (softened or room temp) and 6 tablespoons of the buttermilk.
10. Beat on low speed until the ingredients are incorporated, then switch to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes.
11. Add 1/3 of the egg mixture, and beat for 20 seconds. Scrape the bowl down, and add another 1/3 of the egg mixture, beating for another 20 seconds. Scrape, add the last of the egg, and beat for 20 seconds.
12. Pour the batter over the apples in the pan, and spread gently to cover the apples evenly.
13. Bake for about 30 minutes, until a toothpick inserted into the middle of the cake comes out clean.
14. Let cool for 5 minutes, then gently use a butter knife to go around the sides of the cake. You’re about to flip it over, and you want to help it along as much as possible!
15. Okay, here’s the flip. Place your cake plate upside down over the cake in the skillet, then smoothly and quickly turn the cake over. Gently lift up the skillet – the cake should come out fairly easily. 
16. Slice cake into wedges

Rosemary and Garlic Black Angus Roast

3lb Beef Sirloin or Black Angus Beef Roast
2 TBSP olive oil
Salt and pepper
Two onions finely sliced
Two or three carrots chopped into chunks
2 sprigs fresh rosemary 
3 cloves garlic, smashed
3 bay leaves
Stock, enough to come half way up the beef in the roasting pan
Marsala 
Corn  starch to thicken the gravy if desired.

Heat the oil in a shallow frying pan or cast iron pan, season beef with salt and pepper, and brown the roast all over. Transfer roast to roasting pan and add onions, carrots, rosemary, garlic, bay leaves stock and Marsala.
Season well with more salt and black pepper
Cover with foil or a lid and put into a very slow oven 325 degrees for 2-3 hours, turning every hour.
When ready remove the meat and wrap in foil and cover with a tea towel to rest and keep warm.
It will stay warm for half an hour to an hour wrapped this way so there is no need to panic. Plenty of time to do the yorkshire puddings and roast potatoes. 

Add the stock and Marsala to come half way up the roast

***Strain out juice from vegetables from the drippings in the bottom of the roasting pan into a small saucepan.  Add 2 TBSP cornstarch to a small glass and add enough COLD water to make a semi pasty slurry.  Heat juices in pot to boil, whisk in the cornstarch slurry and when the gravy starts to thicken, remove from heat.  Re-season , if necessary and serve over top the sliced beef.

Quick and Super Easy Soft Dinner Rolls

Ingredients:

1. Luke warm water- 1 and 1/2 cups
2. Instant yeast-1 tbsp
3. Granulated sugar-2 tbsp
4. Unsalted butter,softened-2 tbsp
5. All purpose flour-4 cups
6. Salt-to taste

For topping

1. Butter,melted- 2 to 3 tbsp
2. Salt- to taste

Instructions:

In a large mixing bowl,combine together warm water,yeast and sugar.Keep aside for 5 minutes or until frothy.

Add butter, salt and 2 cups flour, mix until combined.

Add remaining flour and mix well. Knead to form a soft dough for about 10 minutes.(you can use a stand mixer ,if desired)

Cover the dough using a kitchen towel. Let the dough rise in a  warm place until doubled in volume ,for about 1 1/2 hours.

Punch down the dough and turn it on to a lightly floured surface.

Using a serrated knife cut the dough into two equal parts. Divide each half into 12 equal portions( I halved the recipe and divided the entire dough into 12 equal portions).With lightly floured hands,roll each portion into balls and place it in a greased baking tin. I used a round aluminum cake pan.

Cover using a kitchen towel and let them rise in a warm place until doubled,for about 1 hour.

Preheat oven to 350 f

Lightly brush the rolls with melted butter.Bake for about 13 to 15 minutes or until it turns golden.

Immediately after removing the rolls from the oven ,brush them with remaining butter.

Notes: I halved the recipe.

Chocolate Cake with Balsamic Strawberry & Cream Filling

Cake
Ingredients
3 cups all-purpose flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon vanilla extract
Preparation
Preheat oven to 350 degrees with rack in the center. Line the bottom of 1 9″ spring form tin.{If you can't, use two 9×2 inch round cake pans}
Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. {Do not use a mixer}.
Combine water, oil, vinegar, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined, a few lumps are OK. Turn batter into prepared tin {or divide batter between pans if using 2}, then bake until a toothpick inserted in the center comes out clean, 50-60 minutes for 1 or 35-40 minutes for 2.
Cool cake on a rack for 15 minutes, then invert them onto the rack.. Leave cake upside down (this flattens domed cakes) to cool completely.
Slice into 4 layers, and sandwich with filling {recipe follows}. Allow to rest in the fridge for about 30 minutes, and then frost with the chocolate ganache and decorations {recipe follows}.
Filling
Ingredients
300 ml whipping cream
200 g strawberries, chopped
1/4 cup sugar
1 tablespoon balsamic vinegar
1/2 vanilla extract
1-2 tablespoons powdered sugar

Preparation
First prepare filling: Place strawberries, sugar,  and balsamic vinegar in a saucepan, and simmer till it becomes thick and jam-like and add vanilla. Cool completely.
Beat cream and powdered sugar to medium stiff peaks, and gently fold in cooled strawberry mixture, taking care not to release the volume of the cream.
Chocolate Ganache
Ingredients
200gms dark chocolate, room temperature
150ml whipping cream, room temperature
Preparation
Place the chocolate and 100 ml of cream in a heatproof bowl and microwave for 30-40 seconds {if the weather is warm as it is here, else try for minute}. You can also simmer it in pan until the chocolate melts. Stir well to combine both into a smooth ganache.
Give the cake one basic thin coating with this ganache, and reserve some for piping decorations. Add the remaining 50 ml cream and mix until smooth.

Fabulous Beef Wellington

2 -3 lbs filet of beef
3 tablespoons olive oil
1 cup chestnut mushrooms, include some wild ones if you like
3 1/2 tablespoons butter
1 large sprigs fresh thyme
3 1/2 ounces dry white wine
12 slices prosciutto
1 lb puff pastry, thawed
1 handful flour, to dust
2 egg yolks beaten with 1 tsp water

1. Heat oven to 392°F Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes.

2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't turn into mush.

3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom mixture from the pan to cool and discard the thyme.

4. Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row. Spread half the mushroom mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over it. Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go. Chill the fillet while you roll out the pastry.

5. Roll out a third of the pastry to a 7 x 12 inch strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 11 x 14 inch. Unravel the fillet from the plastic wrap and place it in the center of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the edges to about a 1.5 inch rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hours.

6. Heat oven to 375°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

*Note: Internal temperature should ideally be between 110 degrees and 120 degrees med rare or med

Triple-Chocolate Mousse Cake

Serves 12 to 16
Bottom Layer
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate, chopped fine

3/4 teaspoon instant espresso powder

1 1/2 teaspoons vanilla extract

4 large eggs, separated

Pinch table salt

1/3 cup packed light brown sugar, crumbled with fingers to remove lumps

Middle Layer
2 tablespoons cocoa powder
5 tablespoons hot water
7 ounces semi-sweet chocolate, chopped fine (Ghirardelli semi-sweet Chocolate)
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt

Top Layer
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips 
1 1/2 cups cold heavy cream
Shaved chocolate or cocoa powder for serving, optional (use a vegetable peeler to shave chocolate)

1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 9-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.

2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).

8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.

9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Sponge Toffee with Chocolate

1 cup granulated sugar
1 cup light corn syrup
1 tablespoon white vinegar
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1 tablespoon baking soda
1 tablespoon unsalted butter
3 ounces chocolate, melted

Spray or butter a 9-inch springform pan with 3-inch-high sides with nonstick cooking spray.

In a large, heavy bottomed pot, combine the sugar, corn syrup, vinegar and salt. Stir to combine over medium-high heat. When the mixture reaches a boil, clip a candy thermometer onto the side of the pot. Cook the syrup, stirring often, until it reaches 295 degrees. Remove the pot from the heat, and quickly stir in the vanilla. Stir in the baking soda until the candy is smooth. Add the butter and stir until melted. Pour the candy into the prepared pan and let set until cool, about 1 hour.

Melt chocolate in a double boiler, and slather the chocolate all over the top of toffee.
Cool another hour and slice into chunks.

Candy will store in an air tight container for up to a week.

Honeyed Pears in Puff Pastry

4 small pears

1 sheet of ready made puff pastry dough, thawed

4 cups water

2 cups sugar

1 cup honey

1/2 lemon

1 vanilla bean, seeded with hull reserved

3 sticks of cinnamon

6-8 whole cloves

Sugar Cookies

• 3 c all-purpose flour
• 1 t baking powder
• 1⁄2 t kosher salt
• 1 c unsalted butter, at room temperature
• 1 c bakers sugar
• 1 egg
• 2 T whole milk
• 1⁄2 c turbinado (raw) sugar

In a large bowl sift together flour, baking powder, and salt. Set aside. Place butter and sugar in bowl of electric stand mixer and beat until light and fluffy, about 3 minutes. Add the egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, cover with plastic wrap, and refrigerate at least 2 hours.

Preheat oven to 375 degrees F.

Remove 1 wrapped pack of dough from refrigerator at a time, un-wrap the dough and roll it by hand into a log about 1 1/2-inches in diameter. Repeat with the second pack of dough. If dough has warmed during rolling, return it to the refrigerator for about 10 minutes. The dough may even be frozen at this point and thawed when ready to bake.

Sprinkle a work surface with half of the turbinado sugar. Roll one of the logs through the pile coating the entire log with as much of the sugar as will adhere. Repeat with the remaining sugar and the second log. Slice each log crosswise into 1/3-inch thick rounds. Place them at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 8 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. 

Southern Fried Chicken

Ingredients

• 1 (3 1/2 pound) chicken, cut into 8 pieces, rinsed and patted dry
• 1/2 tablespoon freshly ground black pepper
• 1 tablespoon kosher salt
• 3 cups all-purpose flour
• 1 cup vegetable oil, for frying

Directions

Put the chicken in a large baking dish and sprinkle on the pepper and salt. Refrigerate for 1 hour.

Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour.

In a large cast iron skillet, heat the oil until simmering. Add the chicken pieces and fry over moderate heat, turning until golden and cooked through, about 30 minutes, Lower the heat if the chicken gets too dark.

Apple Pie

Pie Pastry:
2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons granulated white sugar

1 cup cold unsalted butter, cut into 1 inch  pieces

1/4 cup  ice water

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

Apple Filling:
6 cups peeled and sliced royal gala, or granny smith apples
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons corn starch
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons rolled oats
2 tablespoons unsalted butter
1 egg mixed with 2 Tbsp water, for brushing
sugar and cinnamon, for sprinkling

Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool.
In a separate bowl, stir the granulated sugar, brown sugar, corn starch, cinnamon, allspice and nutmeg to blend, then stir this into the apples and set aside.
Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry. Sprinkle the bottom of the shell with the oats (this will help absorb any excess juices). Spoon the apple filling into the shell and dot with the butter. Roll out the remaining disk of dough to the same thickness and place over the apples. Trim any excess dough and pinch the edges of the crust together, created a fluted edge. Brush the pastry with the egg wash. Stir a little sugar and cinnamon together and sprinkle generously over top. Use a knife  to slit opening in the top crust to allow steam to escape.
Place the pie on a parchment-lined baking tray and bake for 50-60 minutes at 350 F. until the crust is golden brown and the filling is bubbling. Cool the pie for at least 2 hours before slicing to serve.

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Butter Tarts

Pie pastry:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon granulated white sugar

1/2 cup cold unsalted butter, cut into 1 inch  pieces

1/8 to 1/4 cup  ice water

Butter Tart Filling:

1/3 cup unsalted butter, softened

1 cup light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup light cream (half-and-half) 

1/2 cup raisins or chopped nuts (pecans or walnuts)

Pie Pastry:
In a food processor, place the flour, salt, and sugar and process until combined. 
Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
Turn the dough onto your work surface and gather into a ball. 
Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. 
After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds.
Gently place the rounds into a 12-cup muffin tin. 
Cover and place in the refrigerator for about 30 minutes to firm the dough. 

Butter Tart Filling: 
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. 
Beat in the eggs, one at a time, and then the vanilla extract. 
Stir in the cream.
If using nuts and/or raisins, place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. 
Bake at 375 degrees F for about 15 -20 minutes or until the pastry has nicely browned and the filling is puffed and set. 
Remove from oven and place on a wire rack to cool. 
Serve at room temperature or chilled.

Makes 12 - 4 inch tarts.

Garlic Stuffed Mushrooms

Ingredients:

3 slices stale bread
2 tbsp. olive oil
1 tsp. thyme leaves
1/2 tsp. kosher salt
1/4 tsp. black pepper
8-10 large white mushrooms
3 tbsp. unsalted butter, divided
1 small yellow onion, finely chopped
1 shallot, finely chopped
4 cloves garlic, minced
1/2 tsp. dried oregano
4 oz. grated parmesan cheese
1/4 cup fresh Italian parsley, chopped

Directions
Preheat oven to 400 degrees.

Process bread in a food processor until it turns to coarse crumbs. Toss with oil, salt, pepper and thyme and spread over a baking sheet lined with parchment paper or aluminum foil. Bake until golden, approximately 6-8 minutes. Remove from oven and set aside.

Carefully remove the stems from the mushroom caps. 
Finely chop the stems and innards.

On a different baking sheet lined with aluminum foil or parchment paper (or baking dish), place the cleaned mushrooms, stem-side down, on the sheet (or dish). Place mushrooms in the oven and bake until they start to release their juices, approximately 10 minutes.

While mushrooms are cooking, melt 2 tbsp. of the unsalted butter over medium-high heat in a medium skillet. Add the chopped mushroom stems and cook for five minutes, stirring occasionally. Add the remaining 1 tbsp. of butter, the onion, shallot, garlic and oregano, stirring occasionally until golden and cooked through. Season with salt and pepper, if necessary. Remove from heat and add to the bread crumbs in a large mixing bowl. Add parmesan and parsley and toss until well combined.

Pile stuffing into the opening of each mushroom, pressing gently, and lay on a clean baking sheet. Bake until the mushrooms are tender and stuffing is golden, approximately 15-20 minutes. 

Enjoy!

Spicy Corn Chowder with Chicken

Ingredients

• 12 slices bacon, sliced in 1-inch strips
• 1 medium yellow onion, diced
• 1 jalapeno, seeded and diced
• 1 potato, diced
• 1 small red pepper , diced
• 1 rib celery, sliced 
• 3 cups frozen corn kernels, thawed
• salt and freshly ground black pepper
• 1/2 teaspoon old bay seasoning (optional)
• 1 tablespoon chopped fresh thyme leaves
• 2 cups milk
• 3 cups chicken broth 
• 2 cups shredded cooked chicken

Garnish

• 1/2 cup shredded cheddar cheese
• 2 small green onions, sliced thin
• reserved bacon
• 
  
• Directions

In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate for later. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, celery, salt and pepper, old bay seasoning and saute for about 5 minutes. Add thyme.

In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.

Add to serving bowls and garnish with bacon, cheddar cheese and green onions.