Florentines

Ingredients

• 1 3/4 cups sliced, blanched almonds (about 5 ounces)
• 3 tablespoons all-purpose flour
• Finely grated zest of 1 orange (about 2 tablespoons)
• 1/4 teaspoon fine salt
• 3/4 cup sugar
• 2 tablespoons heavy cream
• 2 tablespoons light corn syrup
• 5 tablespoons unsalted butter
• 1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:

• 2 to 4 ounces semisweet chocolate, chopped

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Breakfast Strudel

Breakfast Strudel

1 box puff pastry dough (1.1 lb.)  Thaw according to package directions.

2 Tbsp. unsalted butter                   1 C. frozen cubed hash browns

1/2 C. onion, diced                          1 C. green bell peppers, diced (about 1/2 large)

1 C. diced ham

11 eggs                                              2 Tbsp. fresh chives, minced

4 oz. cream cheese                         2 tsp. orange juice concentrate mixed with 4 tsp. water

1 egg, beaten                                    1 Tbsp. water

2 Tbsp. Parmesan cheese, shredded

1.         Melt butter in a large skillet.  Add potatoes and sauté 5 minutes.

2.         Add bell pepper and onion.  Sauté 3 minutes, then add the ham.

3.         Whisk eggs, chives, salt and pepper together.  Add to the pan and cook, stirring, until just set.

4.         Remove from heat.  Add cream cheese and juice.  Stir to combine.

5.         Unfold pastry and roll to 10” X 12”.  Transfer to parchment lined baking sheet.  Lightly mark dough lengthwise, in thirds (dough may already be marked because of fold marks in dough).  On each outside section, cut 8 slices.

6.         Fill the center section of each puff pastry with half the egg mixture.  Fold the strips, right then left, over the egg to form a braid.

7.         Beat the single egg and 1 Tbsp. water.  Brush on the strudels.  Sprinkle parmesan cheese on top.

8.         Bake at 400° for 20 to 30 minutes, until golden brown.  Let cool 5 minutes before slicing.

Note:  You may make this a day ahead and refrigerate over night.

Deviled Eggs

(Make to the size you want!!!)

3 eggs                                    1-2 Tbsp. Mayonnaise

1/4 tsp. mustard                    1 Tbsp. sweet pickle relish, drained (optional)

salt and pepper to taste

1.         Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2.         Pour off boiling water, and re-fill pan with ice cubes in cold water.  If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.

3.         Peel the eggs.  Cut them in half lengthwise and remove the yolks.  Put the egg whites in the refrigerator until you are ready to fill them.

4.         Put the egg yolks in a zip lock bag.  Press the air out, close it, and mash the yolks with your hands.

5.         Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.)  Press the air out, close the bag, and mix with your hands.

6.         Cut off one corner of the bag.  Gather the filling up in that corner, and pipe it into the egg whites.  ALWAYS refrigerate deviled eggs.

Green Bean Casserole

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• 1/2 cup crumbled buttery round crackers
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

cranberry sauce

12 ounces cranberries

1/2 cup white sugar

1/2 cup brown sugar

1 cup orange juice

1/8 tsp cinnamon

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools

Gourmet Sweet Potato Classic

Ingredients

• 5 sweet potatoes
• 1/4 teaspoon salt
• 1/4 cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 2 tablespoons heavy cream
• 1/4 cup butter, softened
• 3 tablespoons all-purpose flour
• 3/4 cup packed light brown sugar
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned

Eggplant Parmesan

3 eggplant, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese, shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil

1. Sweat the 1/4" slices by sprinkling with sea salt and letting sit for 30 min. Rinse, pat dry w/paper towel (get good & dry)
2. Preheat oven to 350 degrees F (175 degrees C).
3. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
4. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
5. Bake in preheated oven for 35 minutes, or until golden brown

Stuffed Green Peppers I

6 green bell peppers

salt to taste

1 pound ground beef

1/3 cup chopped onion

salt and pepper to taste

1 (14.5 ounce) can whole peeled tomatoes, chopped

1 teaspoon Worcestershire sauce

1/2 cup uncooked rice

1/2 cup water

1 cup shredded Cheddar cheese

2 (10.75 ounce) cans condensed tomato soup

water as needed

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Squash in Sour Cream

2 pounds Banana or Acorn squash                     1/4 tsp. salt

2 Tbsp. Butter, divided                                            1/4 tsp. dill weed

1 tsp. sugar                                                               1/2 cup sour cream

1 Tbs. instant onion (crush dried minced onion until the size of sesame seeds)

pepper, 1/4 tsp. Mrs. Dash seasoning, and 1/8 tsp. dill weed to sprinkle on top

Stove top instructions:

1.         Scrub the squash, cut half and remove the seeds. 

2.         Cut in smaller sections to fit in the pan. 

3.         Cover the squash with water and bring to a boil on high heat.  Lower temperature to a low boil and cook about 15 minutes, or until tender.

4.         Drain the squash in a colander and cool with running cold water.  Using a spoon, remove the squash from its shell and cut into bite-sized pieces.

5.         Melt 1 Tbsp. butter in a saucepan or in the saucepan that was used to cook the squash. 

6.         Add the squash to the saucepan with the butter, cover with a lid and toss the squash to coat with butter.  Sprinkle with 1 tsp. sugar.

Sauce to squeeze over the cooked squash at serving time:

1.         Melt remaining 1 Tbsp. butter, add onion; remove from heat. 

2.         Add sour cream, salt and 1/4 teaspoon dill weed, stir well. 

3.         Place hot squash on platter; sprinkle with pepper. 

4.         Place dill sauce in zip lock bag. Snip a small part of a corner and pipe all the sour cream mixture over the squash. 

5.         Sprinkle with 1/8 teaspoon dill weed and Mrs. Dash Seasoning.

.

Whole Wheat Blender Pancakes

2 cups milk                                                    1/2  teaspoon salt

1 ½ cups whole wheat kernels                              1/4 cup oil

6 egg whites                                                 2 teaspoons baking soda

2 tablespoons sugar                                    4 teaspoons baking powder

DO NOT make batter too far ahead of time.  The batter will become too thick and difficult to pour from the blender.

1.         Place milk and wheat in blender.

2.         Put on lid and blend for 4 minutes.

3.         Add remaining ingredients and blend until thoroughly mixed.

4.         Pour the batter directly from the blender onto a pre-heated 350˚ griddle.  Cook pancakes until small bubbles form and edges start to look dry. Turn and cook until done.

5.         Keep pancakes warm in a single layer on a cooling rack in your top oven at 170°.

Maple Syrup           

1 C. granulated sugar                     2 T. packed brown sugar

1/2 C. water                                       2 T. light corn syrup

1/4 tsp. maple extract

1.         Combine all ingredients except maple extract in a small saucepan.

2.         Cook, stirring, over med-high heat until syrup comes to a full boil.

3.         Remove from heat.

4.         Add maple extract and stir.

5.         Serve hot.

ExpressBake Cinnamon Raisin Bread

3/4 cup + 2 Tablespoons very warm water (120˚ to 130˚)

1 egg

1 ½ Tablespoons butter or margarine

1 teaspoon salt

2 Tablespoons sugar

1 ½ Tablespoons skim milk powder

3 cups all purpose flour

1 ½ teaspoons ground cinnamon

1/3 cup raisins

4 teaspoons quick rise yeast

1.         Carefully measure hot water to make sure it’s between 115 and 125 degrees.

2.         Measure and add liquid ingredients to the bread pan.

3.         Add remaining ingredients, except yeast, to bread pan. Form a well in flour.

4.         Put yeast in well, making sure it doesn’t touch any liquid.

5.         Snap bread pan into bread maker. Close lid.

6.         Select ExpressBake 58 minute setting and press start button.

Classic White Bread

6-7 cups bread flour                                                4 ½ teaspoons regular or quick active dry yeast

3 Tbsp. sugar                                                2 ¼ c very warm tap water

1 Tbsp. salt                                                    2 Tbsp. butter or margarine, melted, if desired  

2 Tbsp. shortening

1          In your KitchenAid bowl, stir 3 ½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

2.         Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough on a greased dinner plate, turning dough to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

3.         Grease bottoms and sides of three 8x4 or 9x5-inch loaf pans with shortening or pan spray.

4.         Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

5.         Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°.

6.         Bake 20-25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool.

7.         Slice with electric knife to serve.

Honey Butter

Honey Butter

1/2 cup butter (not margarine), softened

1/2 cup honey

1/4 teaspoon vanilla

1.         Using wire beater on KitchenAid mixer, whip butter until light, up to 10 minutes.

2.         Gradually add honey and vanilla.

3.         Serve with warm bread.

Quick Whole Wheat Batter Bread

2 ½ cups hot water

1 tablespoon yeast

1/3 cup oil

1/3 cup honey

2 teaspoons salt

4 ½ to 5 cups whole wheat flour

1 tablespoon butter to use on the top of the baked bread

1.         In a large bowl, dissolve yeast in hot water.

2.         Preheat oven to 200°.

3.         Add oil, honey, salt, and half of flour to yeast and water. Mix with flat beater attachment.

4.         Add enough of remaining flour to make a thick, sticky batter. Yes, the dough is really sticky.

5.         Knead well (at least 5 minutes in your KitchenAid mixer).

6.         Place dough in two well-greased loaf pans. Put pans in warm oven. TURN OVEN OFF.

7.         Let loaves sit in warm oven for 20 minutes.

8.         With loaves still in oven, turn oven to 350°.

9.         Set timer for 30 minutes. Remove bread from oven when timer goes off. If loaves aren’t nicely browned, bake for an additional 3-5 minutes.

10.       Brush with butter and remove from pans to cool. Makes 2 loaves.

11.       Slice with electric knife to serve.

Honey Butter

1/2 cup butter (not margarine), softened

1/2 cup honey

1/4 teaspoon vanilla

1.         Using wire beater on KitchenAid mixer, whip butter until light, up to 10 minutes.

2.         Gradually add honey and vanilla.

3.         Serve with warm bread.

Pretzels

4 teaspoons yeast                                                                4 cups water
1 teaspoon sugar                                                                 1/2 cup baking soda
1 ¼ cups warm water                                                          kosher salt for sprinkling
3 ½-4 ½ cups bread flour
1/2 cup sugar
1 ½ teaspoons salt                                                               kosher salt for sprinkling
1 tablespoon vegetable oil

1.         In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 10 minutes.

2.         In your KitchenAid bowl, combine 3 ½ cups flour 1/2 cup sugar and 1 ½ tsp. salt. Make a well in the center; add the oil and yeast mixture. Mix with dough hook. Add more flour if dough is too sticky. Knead 3-4 minutes.

3.         Cover dough with plastic wrap, and set in on a greased plate in proofing oven to rise until it has doubled in size, approximately 30 minutes.

4.         Gently punch down dough. Before shaping, start preheating the oven to 425 degrees, using convection bake setting.

5.         Cut the dough into 12 pieces. Roll each one until it’s about 15-inches long and the thickness of your finger. Twist each into a pretzel.

6.         Mix water and baking soda. Bring to a boil.

7.         Dip each pretzel in boiling soda water for 5 seconds. Place on greased baking sheet, lightly sprinkle with kosher salt and bake for 8-10 minutes. Cut each pretzel in half before serving. Serve with mustard.

Creamy Chocolate Frosting

Ingredients

• 2 3/4 cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter
• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Soft Oatmeal Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Directions

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

BEST Chocolate Chip Cookies EVER

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

BEST Snickerdoodles EVER

BEST COOKIES EVER. Everytime I make these cookies I always get compliments. I cook them at 325 for 8 minutes, and I let them cool completely on the cookie sheet. they will be firm on the outsides but nice and soft on the insides!!!

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon( I use more cinnamon in my cookies)

Directions

1. Preheat oven to 325 degrees F.
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 minutes, let cool on the baking sheet.

Chocolate Pudding Cake

Cake                                                                           Pudding

1 1/2 C. flour                                                             3/4 C. granulated sugar

1 C. plus 2 Tbsp. granulated sugar                      3/4 C. light brown sugar

1 Tbsp. baking powder                                            3 Tbsp. cocoa

3/4 tsp. salt                                                               

1/4 C. cocoa                                                              1 1/2 C. boiling water

3/4 C. milk

1 1/2 tsp. vanilla                                                       ice cream

1/4 C. plus margarine, melted                                          

3/4 C. chopped pecans

1.         Cake: Sift together flour, sugar, baking powder, salt and cocoa.

2.         Add milk, vanilla, melted margarine and chopped pecans.  Stir to mix.

3.         Pour into a well greased 9 x 13” rectangular baking pan.

4.         Pudding: Combine pudding ingredients.  Pour over the top of the cake.

5.         Bake at 350° for approximately 45 minutes. Cake top should be “browned”, but don’t let the edges burn. (Lift edges to be sure the pudding  underneath is thick and rich.)

6.         Let stand 10 minutes.

7.         Cut squares, then spoon into bowls. 

8.         Serve hot with ice cream. 

Macadamia Nut Encrusted Halibut or Tilapia

1 lb. halibut or tilapia, cut into 4-oz. fillets. (1” thick)

1 cup roasted, no-salt macadamia nuts, finely chopped (as big as sesame seed)

2 eggs, lightly beaten with 2 Tbsp. water

1/4 tsp. cayenne pepper

1/2 teaspoon lemon pepper

1 teaspoon garlic herb seasoning

1 teaspoon Mrs. Dash

1/4 teaspoon salt

4 Tbsp. melted butter

flour for breading

1.         Preheat oven to 375°.  Grease a cookie sheet, or line it with parchment.

2.         Dredge halibut or tilapia fillets in flour, shaking off the excess.

3.         Add cayenne pepper to eggs, and dip each fillet in the egg mixture.

4.         Chop the macadamia nuts and mix in the lemon pepper, garlic herb seasoning, Mrs. Dash seasoning, and salt.  Cut the fish into enough pieces so that everyone in class will get a sample.

5.         Roll the fish pieces in chopped macadamia nut mixture.   Press the nuts down, then place on prepared cookie sheet.

6.         Pour 1 Tbsp. melted butter over each fillet, and bake for 5 to10, or until fish is just done.  (Test the center -- It will flake with a fork and will appear opaque.)

7.         Let stand for a few minutes to finish cooking, and to reabsorb the juices.

TIPS:

*Fish is easy to over cook.  Check it a minute or two before the set time.

*The chopped nuts should be in uneven pieces – some chunks and just a little powder, for a crunchy texture.  Grinding or chopping too much will release the nut oil.

Carmelized Peacan Salad

Salad

1 small head or 1/2 large head iceberg lettuce 

1 carrot, peeled and sliced

1 golden delicious apple, peeled, cored and sliced

2 celery ribs, sliced

2 green onions, sliced

1/2 cup craisins

1/2 cup pecans, chopped

1/4 cup sugar

Clean all salad ingredients.  Mix salad ingredients, except craisins, pecans, and  sugar.  
Crisp the salad by submerging in water in a salad spinner.
Put pecans and sugar in frying pan.
Stir over medium heat just until sugar melts and coats pecans. DO NOT overcook. 
Continue to stir until lightly browned.
Remove from pan to cool.
 Spin the salad dry and  mix  with craisins and dressing just before  serving.

Dressing

1/2 c. mayonnaise                            1/4 c. sour cream
3 tbsp. honey                                     2 tsp. poppy seeds

1/4 tsp. black pepper

Stir mayonnaise, sour cream, honey, poppy seeds and pepper in small bowl to blend well; add to salad mixture. Toss well to coat.

Spinach Bacon Platter Salad

Poppy Seed Dressing 

 1/4 C. sugar                                     3/4 C. Canola oil

1/2 tsp. dry mustard                         1/4 cup + 2 Tbsp. vinegar

3/4 tsp. salt                                        1 ½ tsp. poppy seeds

1 tsp. grated onion (not dry onion. Use actual onion and grate)                                

1.         Combine all ingredients except oil and poppy seeds.  Mix until sugar is dissolved.

2.         Slowly whisk in oil and beat well.

3.         Stir in poppy seeds.  Cover and chill

Salad:     For this recipe, marinate 1 1/2 C. thinly sliced mushrooms in dressing.

In a glass salad bowl, use the following ingredients to make multiple salad layers:         

1 pkg. fresh spinach, cleaned and broken

1/2 lb. grated Swiss cheese

1/2 lb. bacon, cooked and crumbled

1/2 medium red onion, thinly sliced

1 cup (8 oz) cottage cheese

Spoon dressing and mushrooms over the top, and serve.

Pumpkin Scones with Cinnamon Cream Cheese Butter

1 1/2 tsp. instant dry yeast                          1/8 tsp. cloves

1/4 c. sugar                                                   1/2 tsp. salt

1/2 C. milk, warmed to 110°                       5 T. melted butter

3 - 4 C. flour                                                  1 large egg, slightly beaten

1/8 tsp. nutmeg                                            1 C. pumpkin puree

1/2 tsp. cinnamon   

Place an 8 x 8 baking pan of hot water in your kitchen’s top oven on the floor of the oven and pre-heat oven to 200°. TURN OVEN OFF. You have just made a proofing oven.

2.         In a small bowl, combine yeast, sugar, and warm milk (30 seconds in the microwave).  Let stand a few minutes, until the yeast is well dissolved.  Warm the flour for 30 seconds in the microwave in a microwave safe bowl.

3.         In the KitchenAid mixer, combine 1 C. flour, nutmeg, cinnamon, cloves, and salt.  Mix, using the mixing paddle.

4.         Add the melted butter, one tablespoon at a time, and mix until the mixture resembles cornmeal.

5.         Add yeast mixture to the dry ingredients in the large bowl. Mix slightly.

6.         Add egg and warmed pumpkin (30 seconds in microwave).  Beat on low until well mixed. 

7.         Change to the dough hook and continue to mix on low (knead), adding small amounts of the remaining flour (up to 3 cups) until the dough pulls away from the sides of the bowl.  Knead an additional 3-4 minutes.

8.         Spray a dinner plate with cooking spray. Put dough on plate; turn to cover dough with cooking spray. Cover with plastic wrap and microwave for 5 seconds for every cup of flour in recipe (20 seconds). Turn dough over and microwave for half of the first microwave cycle (10 seconds).

9.         Divide dough in half. 

10.       Preheat your lower oven to 400°, convection setting.  This will be used for baking your bowknots.

11.       Meanwhile, roll half the dough into a 12 x 7- inch rectangle.  Cut this rectangle into twelve 7-inch-long strips. 

12.       Tie the strips loosely in a knot.  Arrange knots 2 inches apart on a greased baking sheet. 

13.       Cut remaining rectangle into 1” X 2” rectangles. 

14.       Cover and let rise in proofing oven for 30 minutes or until doubled in bulk.

15.       Remove bowl of water from oven and bake bowknots in the preheated lower oven for 15-20 minutes, or until golden brown.  Immediately remove rolls from baking sheets.  Brush with melted butter.  Cool on wire racks.

16,       Fry scone dough in 350° oil until they are medium golden brown.  Drain on paper towels.

17.       Serve with cinnamon cream cheese butter piped from a small hole (pea-sized) in the corner of a freezer zip-lock bag onto the bowknots.

Cinnamon Cream Cheese Butter

4 oz. cream cheese, softened                               1/2 tsp. vanilla

1/4 C. butter, softened                                             1/4 tsp. cinnamon

1/2 C. powdered sugar

1.         Beat ingredients with an electric hand mixer until smooth

2.         Put in Ziploc bag, seal and cut a small hole in corner of bag. Pipe mixture onto    completed bowknots and scones.