Jam Thumbprints

(Better Homes and Garden)

2/3 cup butter (10 2/3 Tablespoons)
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 slightly beaten egg whites (optional)
1 cup finely chopped walnuts (optional)
1/3 to 1/2 cup strawberry, apricot, or cherry jam (I prefer Solo almond filling - not paste)

Grease a cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Cover; chill dough about 1 hour or till easy to handle. Or in freezer for 15 minutes.

Shape dough into 1 inch balls. Roll balls in egg whites, then in walnuts. Place 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball. Bake at 375˚ for 10 to 12 minutes. Cool. Just before serving fill centers with jam or filling. Makes about 42 cookies.

Hot Cocoa

(Hershey's Favorite Hot Cocoa)

Top of stove, six servings.

1/2 cup sugar
1/4 cup Cocoa
dash salt
1/3 cup hot water
4 cups milk
3/4 teaspoon vanilla extract

Mix sugar, cocoa, and salt in saucepan, stir in water. Cook and stir over medium heat until mixture boils; boil and stir 2 minutes. Sitr in milk and heat, Do Not Boil. Remove from heat; add vanilla.


Single Serving

2 Tablespoons sugar
2 teaspoons to 2 Tablespoons Cocoa, depending on how rich you like it
Dash salt
1 cup milk
1/4 teaspoon vanilla extract

Mix sugar, cocoa, and salt in large mug. Heat milk in microwave at high(100%) 1 1/2 minutes or until hot. Gradually add hot milk to cocoa mixture in mug, stirring until well blended. Stir in vanilla.

recipe found here

***Classic French Silk Pie***

We have a new method for making this classic pie -cooking the eggs- which gives the filling a soft texture. Freezing the pie makes it easier to cut, yet still retains its rich flavor, smooth texture and great chocolate flavor.

(Betty Crocker's Best of Baking)



Pie crust, baked and cooled
1/4 cup (1/2 stick) butter, softened
3 ounces unsweetened chocolate
1 cup sugar
2 Tablespoons cornstarch
3 eggs
1 teaspoon vanilla
1 cup chilled whipping (heavy) cream (1 pint is enough for the filling & topping)
Whipped cream, if desired

Prepare and bake pie shell; cool (preferably the day before). Combine butter and chocolate in 2 -quart saucepan over low heat until melted. Remove from heat. Mix sugar and cornstarch; stir into chocolate mixture. Meanwhile, beat eggs in small bowl on medium speed until thick and lemon colored; stir into chocolate mixture. Cook mixture over medium heat 5 minutes, stirring constantly, until thick and glossy; stir in vanilla. Cool 10 minutes, stirring occasionally.

Beat whipping cream in chilled medium bowl until stiff. Fold chocolate mixture into whipped cream; pour into pie shell (the whipping cream will not fold very well into the warm chocolate, use a whisk to combine it better and it will be fine).

Cover and freeze about 4 hours or until firm. Garnish with whipped cream and chocolate curls, if desired. Freeze or refrigerate any remaining pie.

recipe for Sweetened Whipped Cream

Chocolate curls:

1/2 cup chocolate (any kind), (3 ounces)
1/2 Tablespoon vegetable oil

Combine chocolate and oil in saucepan over low heat until melted. Spread chocolate thinly on a cookie sheet and place in freezer about 5 minutes. Use a rubber spatula to push under chocolate and it should curl (if it breaks then put it in the freezer a few minutes longer). Go here for some picture demonstrations.

Or I hear you can use a vegetable peeler on room temp. chocolate and it will curl nicely.

***Creamy Chicken Noodle Soup***

(Mormon Cooking)

8 cups chicken broth or bouillon
1-2 cups diced cooked chicken
1 cup milk
1 cup quartered, thinly sliced carrots
2 cups chopped onion
1 stalk celery, sliced (optional)
1 clove garlic minced
salt
freshly ground pepper

In large kettle combine broth, chicken, milk, carrot, onion, garlic, salt and pepper. Cook over medium heat until vegetables are crisp and tender.

6 ounces homemade noodles (recipe below)
2 cup milk
¼ cup all-purpose flour
2 Tablespoons butter

Add noodles and cook until almost done. In a cup whisk together milk and flour; stir into soup mixture and boil gently for 3 minutes. Stir in butter. Makes 8 to 10 servings. Salt to taste.

Homemade Noodles

If you don't have time to wait for the noodles to dry out, you can boil them and they will taste great.

(Mormon Cooking)

1 teaspoon salt
2 cups all-purpose flour
3 eggs
1 Tablespoon vegetable oil
2-4 Tablespoons cold water

Place flour and salt in a large bowl; make a depression in the center and add eggs and oil. Gradually stir in flour from the edges adding water, 1 Tablespoon at a time, until flour is moistened enough to form a ball. Divide dough into 4 equal parts. Roll one part at a time into a paper-thin rectangle on well-floured board. Loosely fold lengthwise into thirds and cut crosswise into strips. Lay on towel until stiff and dry, about 2 hours. Break dry strips into smaller pieces. Cook in boiling salted water until noodles are tender. Serves 8 to 10.

Curried Potatoes and Spinach

(Anne B.)

1 scant Tablespoon canola oil
1 medium yellow onion, diced (or 2 small red onions)
1 large rib celery, sliced
2 teaspoons minced fresh ginger root (if you have it, I didn’t)
1 15 ounce can diced tomatoes (can use fresh)
1 Tablespoon curry powder
1 teaspoon garam masala (can use ground coriander in a pinch)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups water
3+ cups diced red potatoes, skins on
2 medium carrots, diced
6-8 cups spinach (coarsely chopped if desired)
Brown rice

In a large saucepan, heat oil over medium heat. Add onion, celery, and ginger and cook for about 4 minutes. Add tomato, curry powder, garam masala, salt and cayenne and cook for 3 minutes over low heat.

Add water, potatoes and carrots and cook for 15 minutes over medium heat, stirring occasionally. Stir in spinach and cook until the potatoes are tender, 10 to 15 minutes, stirring occasionally. Remove from heat and let stand for about 5 minutes. Serve by ladling over brown rice or quinoa.

recipe found here

***Anne's Sinless Hotcakes***

(Anne B.)

I use all whole wheat if I have no buckwheat and lemon rind if I have no oranges.

3/4 cup buckwheat flour (use whole wheat if no buckwheat)
1 cup whole wheat flour
1/4 cup rolled oats
1/4 cup walnuts or pecans, finely chopped
1 Tablespoon Flaxseed meal (flax seeds ground)
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon almond extract
1 Tablespoon orange zest (or lemon)
1/2 cup unsweetened applesauce
2 cups water
Maple Syrup 

Mix all dry ingredients in a medium bowl until evenly blended. Add liquids and mix as little as possible to make batter. Small lumps are okay, they’ll disappear in cooking. Over-mixing will make pancakes flat and heavy. Spoon the batter onto a hot, nonstick griddle. Yields about 12 medium pancakes.

The secrets to a fluffy pancake:
1) Combine your wet ingredients together first (almond extract, applesauce and water).
2) When you add wet to dry, just barely stir at all. Enough to get the dry stuff wet, and the floury stuff off the sides of the bowl. That’s it.
3) Make sure the griddle is hot enough. It should sizzle when you add the batter.
4) When you cook them, flip them when you see that the bubbles are staying open and not filling back in with batter. Don’t wait any longer, otherwise they’ll be too set up to “spring” when the other side cooks.

Anne’s favorite syrup:
Dump frozen strawberries in a bowl, cover with a plate and microwave for 2 minutes. Stop and smoosh the strawberries with a fork. Then microwave several more minutes until it’s a bit runny and steaming hot. Pour generously over pancakes. We have also been known to LOVE real maple syrup on pancakes, as well as unsweetened applesauce.

recipe found here

Split Pea Soup

(Anne B.)

You might want to double the recipe, it’s pretty delicious. Also, since you're already chopping all the veggies, chop extra and store them in a bag in the freezer, so next time you'll have them ready to dump right in the pot.

1 Tablespoon olive oil
1 onion, chopped
1 rib celery, sliced thinly
2 carrots, sliced thinly
1 cup dry split peas, rinsed and drained
4 cups vegetable broth
1/4 teaspoon dried ground thyme
1/4 teaspoon dried marjoram
2 Tablespoons fresh parsley, chopped (or 1 1/2 teaspoons dried)

Cook onion in olive oil for a couple of minutes until softened, then add celery and carrots and cook for 3 more minutes. Add everything else and cook on low for 50-60 minutes (30 will work in a pinch). Pull out 2 cups and blend it until smooth and return it to the pot. Add salt and pepper to taste.

recipe found here

***Chocolate Pecan Scones***

2 1/4 cups flour
1 Tablespoon baking powder
1/3 cups sugar
1/4 teaspoon salt
6 Tablespoons butter
1/2 cup whipping cream or half and half
3 Tablespoons light karo
1/2 cup each chocolate and white chips
1/4 cup chopped pecans (optional) coarsely chopped
"raw" sugar (optional)

Mix dry ingredients and butter together until crumbly. Mix whipping cream or half and half and karo together. Add wet and dry ingredients until dough begins to hold together. Add chips and pecans (if desired), turn onto table, and knead a few times. (I just mix the chips into the dough with my hands, keeping the dough in the bowl.) Divide dough into 12 loosely shaped balls. Sprinkle the tops with the "raw" sugar. Bake on an ungreased cookie sheet at 400˚ for 12 to 15 minutes.

***Seasoned Pork Loin***

(AnnDee N. & Joy L.)

2-3 pounds whole pork tenderloin (usually 2 pieces of meat in the package)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon marjoram

Mix spices and rub on tenderloin. Cook at 325˚ for approximately 1 1/2 hours, meat temperature should be at 145-160 degrees when done. Pork can be slightly pink when done.

Strawberry Spinach Salad

(AnnDee N.)

10 ounces of fresh spinach
1 cup sliced celery (optional)
1 pint sliced strawberries
Candied Pecans

Poppy Seed Dressing
1/2 cup sugar
2 teaspoons salt
2 teaspoons mustard
2/3 cup vinegar
1/4 - 1/2 red onion
2 cups oil
3 Tablespoons poppy seeds

Combine sugar, salt, mustard, vinegar and red onion in blender. Slowly add oil. Stir in poppy seeds. Refrigerate.

Combine spinach, celery, pecans and strawberries. Toss with dressing.

The Best Taco Soup

(AnnDee N.)

1 46 ounce can of V-8 juice
1 15 ounce can corn, drained
1 15 ounce can kidney beans, rinsed and drained
1 7 ounce can diced green chilies
1 package taco seasoning
2 carrots, sliced thin
1 stalk celery, chopped
1 small yellow onion, chopped
1 pound ground beef

Toppings (optional)
Sour cream
Tortilla chips/saltine crackers
Graded cheddar cheese

Brown meat in skillet, drain and rinse. Mix remaining ingredients in pot. Bring to a boil, then lower heat. Add meat and let simmer for up to 3 hours. May cook in crockpot.

Date Nut Pop 'Ems

(Anne B.)

1 cup almonds
1 cup walnuts
1/2 cup raw shelled sunflower seeds
10 dried medjool dates, pitted
1 Tablespoon cinnamon



Put the nuts and seeds in a food processor and let it go 30-60 seconds depending on the texture you like. The longer it blends the smoother and easier it is to shape into balls. Add the dates and cinnamon. 1 teaspoon of cinnamon for “plain” treats and 1 to 1 1/2 Tablespoons for cinnamon-y treats.

You can also add 1 Tablespoon of cocoa powder at this point for a really decadent treat.

Food process for another 10-20 seconds or so, until everything is well-incorporated. Then wash your hands and make pop 'em balls! Store in refrigerator.

recipe found here

Berry Banana Whole Wheat Muffins - healthy

(Anne B.)

These light muffins are great and the tops come out perfect! They taste healthy, yet don't have the heaviness of the whole wheat.

1 egg + 1 Tablespoon flax meal/flax seed ground (you can use 2 regular eggs instead, or use equivalent amount of egg whites)
½ cup unsweetened applesauce
¼ cup vegetable oil
½ cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 Tablespoon cinnamon
1 heaping cup frozen 3 berry blend (or any combination of berries)
brown sugar

Combine the first six ingredients and whisk together. In a separate bowl, combine flour, baking soda, and cinnamon. Slowly fold into the wet ingredients, don't over mix. Then add frozen berries.

Grease regular muffin tins and fill all the way up. Sprinkle with brown sugar (optional). Bake at 375˚ F for 20-25 minutes. Keep refrigerated.

recipe found here

Strawberry Pie

(Oma J.)

Baked and cooled pie crust.
3-4 Pints berries, cleaned and stemmed
1 cup sugar
3 Tablespoons cornstarch
1 (3 ounce) package cream cheese (regular)

Select choice berries (half of the amount) and leave whole with green tops cut off. Spread cream cheese on bottom of cooled pie crust. Place strawberries (stem side down) on top of cream cheese (press lightly) into cream cheese. Cover the entire pie crust with whole strawberries, or slice thinly and layer on pie crust, just depends on how you want it to look.




Mash remaining berries in food processor until berries measure 1 1/2 cups of liquid. Put in pot. Add one cup of sugar, 3 tablespoons of corn starch and pinch of salt. Stirring constantly, Boil until thick. Once it boils turn heat down and let it simmer and stir constantly until thickens a bit more. Taste to see if it is sweet enough. If it needs more sugar add a little bit at a time and stir allowing it to dissolve.

Cool Completely! Pour over whole berries already in pie crust. Chill overnight or at least 6 hours in the refrigerator before serving.



Once it is set, serve with whipped cream topping over the whole pie.

Simple Flaky Pie Crust

Makes enough dough for 1 double-crust pie or 2 single-crust pies. To watch a video demonstration click here.

2 1/2 cups unbleached all-purpose flour, spooned and leveled
1 teaspoon salt
1 teaspoon sugar
16 Tablespoons (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

In a food processor, combine flour, salt, and sugar; pulse to combine.



Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 Tablespoon at a time). To help ensure a flaky crust, do not over process.

Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 15 minutes to 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.
......................................................
When ready to roll pie dough:

Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Gotta keep that douhg COLD! Repeat with second disk of dough.
Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate for 15 minutes. Cooks Country says to refrigerate 40 min and freeze 20 min before baking.

Bake at 425˚, with a rack set in lowest position for 10-15 minutes, or until just golden. May wrap edges with foil to prevent being too crisp.

Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.


Remove dough-lined pie plate from refrigerator. Fill with pie mixture. Lightly brush rim of pie shell with water.

If using a pie crust on top as well:

Remove remaining circle of dough from refrigerator. Lay over pie mixture; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch. With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.

To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand (photo, below); continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
 
With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375˚, and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.
recipe and photos found here and here.

Roll the dough nice and big


Place the dough in the pie dish, see how it's too big!



Trim the edges leaving about 2 inches of overhang. Fold the excess 2 inches underneath to make the top of the crust.





Use a fork to poke holes all over


Lay a piece of parchment paper over the crust and fill with about 2 cups of dried black beans (to keep it from bubbling up.


Stick in the oven.


Wallah! Nice and rustic looking


Use

***Blueberry Pie***

(Oma J.)

For something extra, add 3 ounces of cream cheese to the bottom of cooled pie crust and layer bottom with fresh raspberries before adding blueberries.



Baked and cooled pie crust.
6 cups fresh blueberries
1 cup sugar
2 teaspoons lemon juice (or 1/2 fresh lemon)
1 teaspoon vanilla
1/2 teaspoon cinnamon
3 Tablespoons cornstarch

Put 3 cups of blueberries through food processor. Combine the pureed blueberries, sugar, lemon juice (or about the juice from 1/2 lemon), vanilla, cinnamon, and cornstarch. Cook over medium high heat until it boils and thickens about 10 to 15 minutes. Add remaining 3 cups of whole blueberries and stir well. Cool Completely. Stir often to let steam escape. Letting the whole blueberries stay in the pot helps to sweeten them. Taste to see if you need more sugar if so, add it slowly while still hot until it is as sweet as you like.

When cooled completely, pour into pie crust. Chill for at least 6 hours in the fridge or overnight. Top with whipped cream.

Peanut Butter Chocolate Chip Oatmeal Cookies

1/2 cup butter (1 stick)
1/2 peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon salt
2 teaspoons baking soda
2 1/2 cups rolled oats


Cream together butters and sugars until lightened. Add eggs, milk, and vanilla and mix. Stir together flour, baking soda, and salt. Add to creamed mixture and stir to combine. Stir in oats. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 10 minutes at 375˚. Cool 2 minutes on pan, then remove to a rack and let cool. Makes 3 1/2 dozen.

recipe found here

Lots of Lemon Poppy seed Cake

(Andrea J.)

1 package lemon cake mix
1 package lemon instant pudding
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 or 1/4 cup poppy seeds
1/2 cup oil
1 cup warm water
4 eggs

Glaze
1 cup powdered sugar
lemon juice

Combine cake mix, pudding mix, cinnamon, nutmeg, poppy seed, oil, and warm water in large mixing bowl. Add eggs, one at a time, beating well after each addition. Put in greased and sugared bundt pan and bake at 350˚ for about 45 minutes or until done.

***Definitely Better Rice Krispy Treats***

A big improvement from the original recipe, this one makes for actual gooey marshmallow treats that don't dry out!

6 Tablespoons of butter 

1/2 teaspoon vanilla
2 packages marshmallows (big or mini - 10 oz bags)
8 cups Rice Krispies Cereal

Melt butter in large saucepan over low heat. Add marshmallows and vanilla, stir until melted. Remove from heat. Add rice krispies and stir until well coated. Spread in greased 13x9x2 inch pan, cool, and cover tightly.

Potato Salad

Oma J.

5 pounds Yukon gold
3-4 hard boiled eggs, diced
1/2 cup Hellman's Real Mayonnaise, if it looks dry add a Tablespoon at a time extra

Dressing:
6 Tablespoons Vegetable Oil
2 Tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon sugar
dash pepper
1/4 teaspoon Worcestershire sauce
2 Tablespoons chopped sweet onion, finely minced

Place potatoes in cold water, whole with skin on. Turn the heat up and bring to boil (about 45 minutes).

While the potatoes are boiling mix the dressing together in a small bowl and set aside.

Boil potatoes until a wooden skewer can easily go through potatoes with no resistance. Drain. Then peel when hot, rub skins off with a dish towel.

Chop the potatoes into small cubes and place in large glass bowl. While potatoes are still hot, pour dressing over them. Gently fold the potatoes and dressing together. Cover the bowl with foil or plastic wrap and put in refrigerator overnight.

Add the eggs and mayonnaise the next day, stirring gently. Salt and pepper to taste.

Filet Mignon

Filet Mignon steaks, butterflied if more than 2 inches thick
Olive Oil
1-2 garlic cloves, chopped
Fresh ground pepper

Brush filets with olive oil on both sides. Rub pepper and fresh garlic on meat and let sit at room temperature for 30 minutes before grilling. Remove garlic before grilling, to prevent garlic from burning. Grill on medium heat about 4-6 minutes per side, or until desired redness (the redder the better).

Black Bean Dip

(Elaine R.)

1 Tablespoon oil
2 strips uncooked bacon
1/2 onion, chopped
3-4 garlic cloves
2 cups black beans, washed
8 cups water (a little less for a 4 quart pressure cooker)
salt
chips

Add the oil to pressure cooker and place on high heat. Add onions, garlic, and bacon and saute for 5 mintues stirruing constantly. Add beans and water. Close lid tightly. Follow general pressure cooker directions and process for 45 minutes.

Once pressure is reduced, open lid. Add 1 1/2 teaspoons salt and simmer on low until desired amount of liquid remains. Mash if you like and serve with chips.

***Hymas Marinade***

(Grandma H.)

1 cup Soy Sauce
1 cup Vegetable Oil
2 cups Sprite
Chicken strips

Mix equal parts of soy sauce, oil, and sprite and marinade chicken for 3-4 hours or overnight. Grill and enjoy!

Fluffy Lemon Frosting

Can substitute vanilla pudding mix instead of lemon or any flavor you desire.

(Nina B.)

1 pint whipping/heavy cream, use mixer to whip cream until soft peaks form (may add 2 Tablespoons sugar and 1/2 teaspoon of vanilla to whipped cream )
1/2 cup sour cream
1 package instant lemon pudding, 6 ounces
1 cup of milk
1/4 cup powdered sugar

Spread frosting over 9x13 cake and chill in fridge for three hours.

Great on a Jello Cake. Bake a yellow cake, let it cool. Boil 2 cups of water and mix in a 6 ounce package of lemon jello, stir until dissolved. Poke holes in top of the yellow cake and pour mixture over the entire cake. Keep refrigerated.

***ooh ooh ooh Cornbread***

(Shanda L.)

1 cup flour
1 cup cornmeal
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup sour cream
1/3 cup milk
1/4 cup melted butter

Combine the dry ingredients in a bowl. Combine the wet ingredients in a seperate bowl, then stir the two mixes together with a big spoon just until moistened. Pour into an 8" baking dish at 400˚ for 20-30 minutes, or just until done. Check with toothpicks. It will get fairly browned.

recipe found here

***Strawberry & Banana Crepes***

(inspired by lunch at First Watch)


Crepes (Better Homes and Gardens)
To make crepes ahead, layer cooled crepes with sheets of waxed paper in an airtight container, store them in the refrigerator for up to 2 days or freeze them for up to 4 months. If frozen , thaw the crepes 1 hour at room temperature before using.
2 eggs
1 1/2 cups milk
1 cup all purpose-flour
1 Tablespoon cooking oil
1/4 teaspoon salt

Combine eggs, milk, flour, and oil and salt; beat until well mixed. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in 2 Tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or cook on a crepemaker). Invert over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally.

*I used about 1/4 cup batter per crepe, cooked both sides, and made about 12.

Vanilla Dessert Crepes (Crepe Cookery)

3 eggs
1/2 teaspoon salt
1 1/2 cups flour
2 cups milk
1 Tablespoon sugar
2 teaspoons vanilla extract
2 Tablespoons melted butter

In a medium mixing bowl, combine eggs and salt. Gradually beat in flour alternately with milk. Then add sugar and vanilla extract. Beat with electric mixer or whisk until smooth. Beat in melted butter.

Refrigerate about 1 hour (I usually skip this step, they turn out great). Stir batter before cooking. Makes about 32 crepes.

Filling & Topping

Bananas
Strawberries
Yogurt, strawberry or banana
Cinnamon sugar (optional topping)

Fill crepes with fruit, fold, top with yogurt, and sprinkle with cinnamon sugar if desired.

Sweetened Whipped Cream

(Martha Stewart)

The perfect topper for almost any dessert.

Makes 1 1/3 cups

2/3 cup heavy cream
1/2 teaspoon pure vanilla extract
2 tablespoons confectioners' sugar

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.

Recipe found here

Whipped Cream Valentine Cake

(Lion House Recipes)

1 10-inch angel food cake, baked and cooled
1 package (10 ounces) frozen strawberries or raspberries, thawed*
1 Tablespoon (1 envelope), unflavored gelatin
2 cups heavy cream, whipped until stiff
4 Tablespoons sugar
1 teaspoon vanilla

Cut angel food cake into 3 horizontal layers. Drain juice off thawed strawberries or raspberries into a small bowl. Over the juice sprinkle gelatin and allow to stand until softened. Set small bowl into hot water and stir until gelatin dissolves.

Combine the gelatin mixture with berries and barely cool. (If it cools too much the gelatin will set). Add sugar and vanilla to whipped cream. Fold berries into cream. Do not worry if fruit seems too juicy - it will soon set up. Cover the cake layers generously with cream mixture. Adjust the top layer and spread mixture over entire top and sides of cake. Refrigerate until firm. Makes 10 to 12 servings.

*I use a small container of sweetened sliced frozen strawberries (1.5 lbs). There will be a lot of juice. I add an extra cup of whipped cream to make sure it isn't runny.

Angel Food Cake

(Lion House Recipes)

1 cup plus 2 Tablespoons sifted cake flour
1 1/2 cups sifted sugar
1 1/4 cups (10-12) egg whites (at room temperature)
1/4 teaspoon salt
1 1/4 teaspoon cream of tartar
1 teaspoon vanilla
1/4 teaspoon almond extract

Sift flour and 1/2 cup sugar together. Combine egg whites, salt, cream of tartar, and flavoring in large bowl. Beat with flat wire whip, sturdy egg beater, or at high speed if electric mixer until soft peaks form. Add remaining 1 cups sugar gradually, 1/4 cup at a time, beating well after each addition. When beating by hand, beat 25 strokes after each addition. Sift in flour mixture in four additions, folding in with 15 fold-over strokes each time and turning bowl frequently. (Do not stir or beat). After last addition, use 10 to 20 extra folding strokes.

Pour batter into ungreased 9 or 10 inch tube pan. Bake at 375˚ for 35 to 40 minutes for 9-inch and 30-35 minutes for 10-inch cake, or until cake springs back when pressed lightly. Cool cake in pan, upside down, 1 to 2 hours. Then loosen from sides and center tube with knife and gently pull out cake. An angel food cake pan with a removable bottom is ideal for removing cake in perfect condition.

Cream Puffs

(Better Homes and Gardens)

1 cup water
1/2 cup butter
1/8 teaspoon salt
1 cup all purpose flour
4 eggs
Whipped cream, pudding, or ice cream
Powdered sugar (optional)

In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

Drop dough by 12 heaping Tablespoons onto a greased baking sheet. Bake in a 400˚ oven for 30 to 35 minutes or until golden. Cool on a wire rack.

Cut tops from puffs, remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops. Makes 12 cream puffs.

***Ratatouille***

(from Smitten Kitchen blog)

½ onion, finely chopped
2 garlic cloves, very thinly sliced
1 can tomato sauce (15 ounces) (or puree such as Pomi)
2 Tablespoons olive oil, divided
1 small eggplant (Italian Eggplants are less than half the size of regular ones; it works perfectly)
1 small zucchini (may need 2 if they are small)
1 small yellow squash (may need 2 if they are small)
2 longish red bell pepper
Few sprigs fresh thyme (or dried ground thyme)
Salt and pepper
Few Tablespoons soft Goat Cheese (this makes the dish rich with a creamy taste)
Brown rice or other grain
Parchment paper

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one Tablespoon of the olive oil and season the sauce generously with salt and pepper. Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit. Drizzle the remaining Tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. Or very lightly sprinkle some dried ground thyme (you can always add more later if needed).

Cover dish with a piece of parchment paper cut to fit inside. Bake at 375˚ for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them. Serve with a dab of soft goat cheese on top (it will melt and add a creamy taste to the sauce), alone, or with some crusty French bread, atop polenta, couscous, brown rice or your choice of grain.

recipe found here