Chicken Parmesan

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  • 2 chicken breasts butterflied and flattened to be equal sizes

  • 2 eggs

  • 1 1/2 cups Italian style breadcrumbs

  • 1 Cup flour

  • 1/2 cup grated parmesan cheese

  • Salt

  • Pepper

  • Vegetable oil

  • Sauce

  • Mozzarella cheese 

  • Pam or parchment paper

Preheat oven 400

Whisk eggs with a splash of water, salt and pepper in a shallow dish/bowl

In another shallow dish/bowl add breadcrumbs and parmesan cheese (you can add garlic powder or more Italian spices to this if you want)

Heat oil in a large skillet over medium heat until hot (you only need about a 1/2 inch of oil) 

Dredge chicken in the flour on both sides

Dredge chicken in the egg mixture on both sides

Dredge chicken into the breadcrumbs 

Place coated chicken into the skillet and fry until golden and crispy 3-5 minutes each side.

Place chicken on baking sheet either sprayed with Pam or parchment paper

Top each chicken with sauce and mozzarella cheese 

Cook for 10-20 minutes till chicken is cooked to temperature and cheese is melted. 

Alternate Method:

Follow same steps as above, but instead of pan frying:

Put breaded chicken on a cookie sheet that is either lined with parchment paper or put a light coat of vegetable oil on the cookie sheet. 

Bake 7 minutes and flip the chicken over.

After another 3 minutes check the temperature of the chicken 

When chicken is almost to temperature, top with sauce and cheese.

Continue to bake till cheese is melted and chicken is cooked to temperature.

THE CAKE—Chocolate Chip Pudding Cake

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1 Chocolate Cake Mix

1 Box Instant Chocolate Pudding Mix

2 Eggs

1 1/4 Cup Water

1/4 Cup vegetable Oil

Chocolate Chips

  • Preheat oven to 350

  • Oil pan

  • Put cake mix and pudding in pan

  • Whisk water and eggs together

  • put water and eggs in pan

  • Mix

  • Top with Chocolate Chips

  • Cook for 35 minutes or till toothpick is clean.


Chicken Wings

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  • 1 Cup Water

  • 1 Cup Sugar

  • 1 Cup Soy Sauce

  • 1/4 Cup Vegetable oil

  • 1/4 Cup Pineapple Juice

  • Garlic Powder

I usually double this recipe depending on how many chicken wings I am making.  A big package from Costco (usually has two sides and 3 compartments per side) Each side will double this recipe. If you buy the small cans of pineapple juice (comes in a six pack) each can is a 1/2 cup.


Directions

Combine all ingredients from water to pineapple juice.

Pour over chicken

Sprinkle with garlic powder

Marinate for 24 hours stirring occasionally (or put the wings into a zip bag remove air and rotate)

Preheat oven 375-400

Cook chicken on disposable cookie sheet until done, you ay have to drain some of the liquid about 1/2 was through cooking.

The longer you cook the darker they get and taste better. Cook for 45 minutes to 1 hour till you have the desired color.


Polenta

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Ingredients

  • 1 cup milk

  • 2 cups water/Chicken Broth

  • Pinch cayenne pepper

  • 1 bay leaf

  • Kosher salt

  • 1 cup polenta

  • 4 sage leaves, finely chopped

  • 1/4 cup mascarpone

  • Extra-virgin olive oil

  • 4 tablespoons grated Parmigiano

Directions

In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.

Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.

Serve for a soft polenta

For Hard Polenta Cakes Continue below

Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)

When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick sauté pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.


Essence

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  • 2 1/2 Tablespoons Paprika

  • 2 Tablespoons Salt

  • 2 Tablespoons Garlic Powder

  • 1 Tablespoon Black Pepper

  • 1 Tablespoon Onion Powder

  • 1 Tablespoon Cayenne Pepper

  • 1 Tablespoon Dried Oregano

  • 1 Tablespoon Dried Thyme

Combine all ingredients 

Meatloaf

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Ingredients:

  • 1 Pound Ground Beef

  • 1 Pound Ground Lamb

  • 1 Pound Ground Veal

  • 5-6 Thick Slices of Bacon- Cut in half

  • 1/2 Cup Finely Diced Onion (about 1/2 of an onion)

  • 1/2 Cup Finely Diced Green Pepper (about 1/2 of a pepper)

  • 5 or 6 Finely Diced Garlic Cloves

  • 1/2 Cup Heaping Italian Bread Crumbs

  • 1/4 Cup Water

  • 1 egg

  • Olive oil

  • Salt & Pepper

Directions:

Heat small skillet over medium/high heat, add olive oil.  When pan is hot add onions and peppers, salt and pepper to taste.  Cook until onions are translucent and peppers are soft.  Add the garlic, cook until the garlic is fragrant.  Take off heat and cool.

Preheat oven to 425

In a bowl add the grounds meats, bread crumbs, egg, water and the cooled onion, peppers and garlic.  Mix gently till combined.

Line the bottom of a loaf pan with 1/2 of the bacon.  Put the meat mixture on top of the bacon.  Smoothing out the top.  Place the remaining bacon on top of the meat mixture, tucking it into the sides of the pan.

Put in oven either on a cookie sheet or a piece of foil with the edges crimped so it will catch any still over.

Cook for about 1 1/2 hours or when temp is 145 internally


Caramelized Roasted Pork Chops

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For the Marinade:

  • 2 Cups Steen’s 100% Pure Cane Syrup—This is a brand of dark Molasses, you can use any brand.

  • 1/2 Cup maple syrup

  • 1/2 Cup light Karo syrup

  • 1/4 Cup apple cider vinegar

  • 1/2 Cup water

  • 2 Tablespoons vegetable oil

  • 1/4 Cup chopped onion

  • 2 Tablespoons chopped garlic

  • 1 Teaspoon salt

  • 1/2 Teaspoon crushed red pepper

For the Pork:

  • 8 Double-cut pork loin chops, 2 1/2 to 3 inches thick

  • Essence

  • 4 Tablespoons vegetable oil

Directions


Whisk all of the ingredients together, in a mixing bowl, blending well.

Season the both sides of the pork chops with Essence.

Place the chops in a large Zip-Lock bag.

Pour the marinade over the chops.

Seal and shake the bag to coat the chops evenly with the marinade.

Refrigerate for 24 hours, turning the bag several times.

Drain the pork in a colander, reserving the marinade.

Pour the marinaded into a saucepan and simmer over medium-low heat until it is thick and dark, about 30 minutes.

Set aside.

Preheat the oven to 400 degrees F.

Heat 2 large skillets over medium heat, add 2 tablespoons of the oil to each skillet.

Add the pork chops and sear for 3 minutes on each side.

Remove from the pan and place on a wire rack set in a baking pan lined with parchment paper.

Bake for 15 minutes for medium.

Baste the pork chops every 5 minutes with the marinade.

Remove from the oven and rest for 5 minutes before serving.

Lay a chop on the top and garnish with parsley.


Chicken Enchiladas

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  • 4 Boneless, skinless chicken breasts

  • 1 (8-ounce) package  cream cheese softened

  • 1 Medium onion, chopped

  • 1 Teaspoon  salt

  • 1 Tablespoon  black pepper

  • 1 1/2 Teaspoons  garlic powder

  • 1 (14-ounce) can  chopped tomatoes

  • 1 (4-ounce) can  chopped green chiles

  • 1 1/2 Teaspoons  ground cumin

  • 1 Teaspoon  ground coriander

  • 1/2 Teaspoon  ground curry powder

  • 1/2 Teaspoon  garlic powder

  • Hot pepper sauce

  • 1 Cup  sour cream, plus more for garnish

  • Nonstick cooking spray

  • 8 Large  flour tortillas

  • 2 Cups  mozzarella cheese, shredded

  • 1 Cup  Monterey jack cheese, shredded

  • For garnish: Chopped lettuce, diced tomatoes

    Directions

    In a medium saucepan with cold water, place chicken and boil for 30 minutes.

    Remove chicken from water and let cool

    Preheat oven to 375 degrees.

    Once cooled, dice chicken and place in medium bowl.

    Add cream cheese, onion, half the salt, half the pepper, and 1 teaspoon of garlic powder.

    Combine ingredients well and set aside.

    In a blender, add tomatoes with juice, chiles, cumin, coriander, curry, remaining garlic powder, salt and pepper, and 5 to 6 dashes of hot pepper sauce.

    Blend until smooth.

    Add sour cream and blend until incorporated.

    Spray a 9 by 13-inch pan with cooking spray.

    Place tortilla on work surface and fill with about 1/4 cup or chicken mixture and roll into a cylinder.

    Lay tortillas evenly into prepared pan.

    Pour tomato sauce over tortillas.

    Cover with foil and bake for 45 minutes.

    Remove foil.

    Cover with shredded cheese and return to oven for 5 to 10 minutes or until cheese is melted.

    Serve with lettuce, tomatoes, and additional sour cream.


Sausage Stuffed Bell Peppers

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  • 1/2 Pound  Ground Pork Sausage—I use sweet italian sausage, but you can mix it up

  • 1 Cup  Chopped Onion

  • 1/2 Cup  Chopped Green Bell pepper

  • 1/2 Cup  Chopped Celery

  • Salt

  • Freshly Ground Pepper

  • 1 1/2 Cups  cooked long-grain rice—regular white rice, I have also used wild rice.

  • 1/4 Cup  Chopped Green Onions (scallions)- Green Part only

  • 4 Medium  Bell Peppers, Sliced in Half Lengthwise,  seed removed

  • 4 Tablespoons  Dried fine breadcrumbs

  • 4 Tablespoons  Grated Parmesan cheese

  • Essence

Directions

Preheat oven to 400

In a large skillet, over medium heat, Brown the sausage.

Add onions, peppers, and celery.

Season with salt and pepper.

Saute for 4 to 5 minutes.

Add the rice and mix well.

Cook for about 3 minutes.

Remove from the heat and stir in the green onions and parsley.

Season the bell peppers with salt and pepper.

Spoon the mixture into the bell peppers

In a mixing bowl, combine the bread crumbs and Cheese, season with Essence, mix well.

Sprinkle the crust over each pepper.

Place the peppers in a shallow pan and add just enough water to cover the bottom.

Bake for 30 minutes or until the tops are crusty and brown and the peppers are soft.


Hoisin Chicken

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  • 3/4 Cup hoisin sauce

  • 3 scallions, coarsely chopped

  • 5 cloves garlic

  • 1 2-inch piece of fresh ginger, sliced

  • 1 jalapeno pepper, stemmed and halved (remove seeds for less heat)

  • Zest and juice of 2 limes

  • 2 Tablespoons rice vinegar

  • Kosher salt and pepper

  • 2 Pounds skin-on chicken thighs & drumsticks (separate pieces)


Directions

Combine hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender.

Process until almost smooth.

Season the chicken with salt

Toss with the hoisin mixture in a large bowl.

Grill the chicken over direct her until the skin is crisp, 5 minutes per side, basting with extra marinade.

Transfer to the cooler side of grill, cover and grill until cooked through, 10-15 more minutes.


Note:  I have cooked this entirely on the heat of the grill and I have also baked in the oven.  Don’t worry about the transferring to indirect heat.  Just cook as you normally would bake or grill chicken.  I have let this marinade for a few hours or just used the sauce like I would use barbecue sauce.  Since I don’t like a lot of lime I cut the lime to the juice of one lime and it was perfect.


Stuffed Shells

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  • 1 tablespoon Plus 1 Teaspoon olive oil

  • 2 teaspoons salt

  • 1/2 box jumbp pasta shells (18-20 shells)

  • 2 cups chopped onion

  • 2 teaspoons minced garlic

  • 1 pound ground veal (I used ground turkey)

  • 10 ounces frozen spinach -- thawed and squeezed dry

  • 15 ounces ricotta cheese

  • 2 large eggs

  • 1 cup grated parmesan cheese

  • 2 cups grated mozzarella cheese

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon essence

  • 1 teaspoon dried basil

  • 1 teaspoon oregano

  • 1/2 teaspoon ground black pepper

  • 1 jar of red pasta sauce


Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish (9 x 13 baking pan) with 1 teaspoon of the olive oil.

Bring a medium pot of water to boil.  Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together.  Drain and rinse under cold running water. Drain

In a medium skillet, heat the remaining tablespoon of olive oil over med heat. Add onions and garlic and cook, stirring, until very soft, 6 to 7 minutes.  Add the veal and cook, stirring, until cooked and browned.  Add the squeezed spinach and cook, stirring, for 3 minutes.  Remove from the heat and season with salt and pepper.

In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach/meat mixture, essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly.  Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell.  Place the filled shells in the prepared dish.

Pour the red sauce over the filled shells top with the remaining 1 cup mozzarella cheese.  Bake, uncovered, until bubbly, about 20 minutes.  Remove from the oven and let rest for 5 minutes before serving.  


Pierogi

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Ingredients

  • 2 eggs

  • 1/2 Cup Sour Cream

  • 1 Teaspoon Salt

  • 1 Tablespoon Olive Oil

  • Water

  • 4 Cups Flour

  • Potatoes (maybe 4)

  • Onion (1)

  • Grated Cheddar Cheese

  • Milk

  • Sour Cream

Directions for the dough

  • Put the 4 cups of flour in a large bowl

  • In a measuring cup that will hold more then two cups, put the eggs, sour cream, salt, olive oil. Fill up to the 2 cup mark with water.

  • Mix to combine.

  • Add the liquid mixture to the flour and mix till the dough comes together.

  • Place dough in a ball, wrap in plastic, and refrigerate 2 hours or overnight

Directions for the filling

  • Peal and cut russet potatoes

  • Put in a pot with cold water

  • Boil till soft

  • Drain and pass through a ricer

  • Dice the onions into small pieces

  • Saute in pan with butter, salt and pepper till light brown

  • Remove from heat

  • Put Riced Potatoes into a bowl

  • Add Browned Onions

  • Add Grated Chedder cheese—I put in a handful

  • Add a heaping spoonful of Sour Cream

  • Add a splash of milk

  • Add salt and pepper

  • Mix to combine

At this point I taste the filling to see if anything more is needed and adjust.

Note about the filling:

You want the filling to be a hard/dry filling, this is not mashed potatoes.  The colder the filling when you try to fill the Pierogi the better, I usually make this and the dough the day before I want to fill the pierogi.

To assemble:

  • Cut the dough in quarters, work with one quarter at a time. Keep the rest wrapped in plastic to avoid drying out.

  • Roll out to 1/4 in thick

  • Cut your circles—I found using a reusable place Starbucks cover to be the right size

  • Place a teaspoon or so of the filling mixture in the middle of the circle

  • brush edges of the dough lightly with water. I usually just wet my finger and put it around the circle.

  • Close the circle getting all the air out between the layers and around the filling

  • Crimp them closed.

  • At this point you can lay them on a parchment lined cookie sheet

  • If you want to freeze them.. Freeze them on the cookie sheet in a single layer overnight and move to a zip top bag and keep frozen.

To cook:  

Both fresh and frozen

  • Bring a large pot of water to boil

  • Once boiling place some pierogi into the water

  • They are cooked when they float and turn lighter in color (like pasta)

  • With a spider remove them from the water

  • Put them into a hot pan with melted butter and brown.


Chicken Cacciatore

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Ingredients

  • 4 Chicken thighs

  • 4 Chicken drumstick

  • Essence

  • 1/2 Cup Flour

  • 1/4 Cup Olive Oil

  • 1 Cup Chopped Onion (yellow or brown)

  • Salt

  • Pepper

  • 2 Cups white mushrooms, sliced (optional, I put them in but usually much less)

  • 4 or 5 Cloves finely chopped garlic—Up to you on how much you want to put in

  • 1/2 Cup white wine (I have used Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio, I use mostly Riesling because that is what I like)

  • 1 Cup chopped fresh tomatoes, peeled and seeded. Or you can use chopped tomatoes from the can, or whole canned tomatoes but take the seeds out and chop them. I have done it all different ways depending on my mood

  • For this, buy a handful of plum tomatoes. Cut a X in the top of the tomato (side opposite of the stem) Drop them into boiling water for a few minutes (you will see the skin coming off) immediately transfer them into an ice bath of water. The peel will come off easily. Remove the seeds and chop them

  • 1 Cup tomato sauce

  • 1 Cup Chicken Stock

  • 1 Bay Leaf

  • 2 Sprigs Thyme

  • 1 Tablespoon basil torn

  • 1/2 pound Fettuccine

Directions

Season the chicken with Essence

Season the flour with Essence

Dredge the chicken in the seasoned flour, coating completely shake off excess

Add oil to a large Dutch oven or pot over medium-high heat

When oil is hot, add chicken and brown 2 to 3 minutes on each side

Remove the chicken and set aside (The chicken is not cooked through at this time)

Add onions to pan

Season with salt and pepper

Saute for 2 minutes

Add mushrooms and garlic

Saute for 2 minutes

Stir in wine scrap up brown bits

Stir in Tomatoes, sauce, and stock

Bring mixture to a boil

Add Bay leaf, thyme, and basil

Add chicken back to the mixture

Reduce heat and simmer for 1 hour or till chicken is tender and cooked

Serve with pasta


Lamb Curry

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  • 4 tablespoons vegetable oil

  • 2 large onions (thinly sliced)

  • 2 large tomatoes (diced)—You can use canned whole tomatoes

  • 2 tablespoons garlic (chopped)

  • 1 tablespoon ginger (chopped)

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon red chili powder

  • 2 teaspoons garam masala

  • 2 pounds boneless lamb shoulder or stew meat (cut into 1 1/2-inch chunks)—You can sub chicken

  • 1/2 cup Chicken Stock

  • Salt (to taste)

  • Garnish: cilantro (chopped, fresh)


Heat the cooking oil in a heavy-bottomed pan over medium heat.

When hot, add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.

In a food processor, pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve.

Blend the tomatoes, garlic, and ginger together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.

Reheat the oil leftover from frying the onions over medium heat and add the reserved onion paste. Sauté for 2 to 3 minutes.

Add the tomato mixture, coriander, cumin, turmeric, red chili powder, and garam masala, and mix well.

Sauté until the oil begins to separate. This can take up to 10 minutes.

Add the lamb pieces to the mixture, and stir to fully coat. Sauté until the lamb is browned well, about 8 minutes.

Add 1/2 cup of broth to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done. Season with salt to taste. This should take roughly 45 minutes.

When the lamb is cooked, garnish with chopped cilantro and serve with naan or hot steamed rice.

Fajita Seasoning

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  • 2 teaspoons chili powder

  • 1 teaspoon paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 1/8 teaspoon cayenne pepper

In a small container combine the ingredients. Use as needed,

Browned Butter Chocholate Chip Cookies

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1 3/4 Cups unbleached all-purpose flour (8 3/4 ounces)

1/2 Teaspoon baking soda

14 Tablespoons unsalted butter (1 3/4 sticks)

1/2 Cup granulated sugar (3 1/2 ounces)

3/4 Cups packed dark brown sugar (5 1/4 ounces) (see note above)

1 Teaspoon table salt 

2 Teaspoons vanilla extract

1      Large egg

1 Large egg yolk

1 1/4 Cups semisweet chocolate chips

  • Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

  • Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

  • Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

  • Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

  • Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.


Noodle Pudding

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12 Ounces wide or medium noodles

8 Ounces cream cheese

4 Eggs

1 Cup sugar

1 Cup whole milk -- warm

1 Teaspoon salt

1 Stick butter

Cinnamon

  • Boil the noodles (undercook)

  • Cream butter, cream cheese, sugar.

  • Add eggs (one at a time)

  • Add salt

  • Add warm milk gradually 

  • By hand mix in noodles

  • Pour into 9x3 pans

  • Put cinnamon on top

  • Bake 45 minutes at 375-400-Till bottom starting to brown and crispy sides

Apple Pie

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1 Store bought pie crust (no one knows that I don’t make my own)

5 MacIntosh Apples

5 Cortland Apples (if you can’t find them use a soft sweet apple)

Lemon juice

2 Tablespoons all-purpose flour

1/4 Teaspoon salt

1/2 Cup sugar or more

1 Tablespoons cinnamon-I just sprinkle it in till I can really see it.

Milk

Butter

  • Preheat oven to 425

  • Peel and slice apples.  I do not use uniform slice sized, but it is said that you should.

  • Put a small squeeze of lemon over the apples, about 1/2 of lemon).

  • Sprinkle the apples with flour, sugar, salt and cinnamon (I use more cinnamon then the recipe calls for, I don’t know how much more, but I found people like more cinnamon in apple pie)

  • Put bottom crust on 9 inch pie plate.

  • Put apple mixture in pie plate, dot with butter, a few slices over the apple mixture.

  • Top with top crust.

  • Cut some slits on the top crust with a knife.

  • Rub the top crust with milk, sprinkle with sugar and cinnamon (I never measure this part)

  • Bake for 45 minutes or until bottom crust is lightly brown.  If top crust is too brown, cover with foil while cooking.

Chocolate Breakfast Muffins

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2/3 cup (2 ounces) Dutch-process cocoa
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 large eggs
3/4 cup (6 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1/2 cup (4 ounces, 1 stick) butter, melted; or 1/3 cup (2 3/8 ounces) vegetable oil

  • Preheat the oven to 350°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.

  • In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.

  • In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.

  • Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape. Sprinkle with pearl sugar, if desired.

  • Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.

  • Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups