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Southern Living, JUNE 2008
Slow-cooker Black Beans
Prep: 15 min.; Soak: 8 hr.; Cook: 5 hr., 20 min.
Ingredients
1 (16-oz.) package dried black beans
2 bacon slices
1 large sweet onion, diced (about 2 cups)
2 celery ribs, diced (about 1/2 cup)
3 garlic cloves, chopped
2 cups diced cooked ham
1/2 teaspoon ground cumin
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground red pepper
1 (32-oz.) container low-sodium fat-free chicken broth
Preparation1. Rinse and sort beans according to package directions. Place beans in a 6-qt. slow cooker. Add water 2 inches above beans; let soak 8 hours. Drain and rinse. Return beans to slow cooker.
2. Cook bacon in a large skillet over medium-high heat 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon; add to slow cooker.
3. Sauté onion, celery, and garlic in hot drippings 7 to 8 minutes or until tender. Reduce heat to medium, and stir in ham, cumin, and ground peppers. Sauté 5 minutes or until thoroughly heated. Stir in 1/2 cup chicken broth, and cook 2 minutes, stirring to loosen particles from bottom of skillet; add mixture to slow cooker. Stir in remaining chicken broth and 1 cup water.
4. Cover and cook on HIGH 5 hours or LOW 8 hours or until beans are tender.
The recipe and the website are awesome... 
Tiramisù
Treasured family recipe.
Note: You will surely find as many variations of the tiramisù recipe as you will find people of Italian background. For my family’s recipe, the main components are espresso, mascarpone, eggs, sugar, ladyfinger cookies, liquor and cocoa. How you marry these ingredients is ultimately up to you. Experiment and find the combination that you like best. This recipe will make one 2-layer tiramisù that will fit into a container that’s about 9 x 13 inches or a bit smaller. Alternatively, you can make individual tiramisùs. For this recipe, I used 16 plastic mini wine glasses.
5 large eggs, separated and at room temperature
1 tub of mascarpone (500 grams), at room temperature
8 tbsp. sugar (5 tbsp. for the cream mixture and 3 tbsp. for the espresso)
2 to 3 cups espresso (it’s best if it’s lukewarm)
2 to 3 tbsp. liquor of your choice (my favourites are brandy or Frangelico)
ladyfinger cookies (you will need about 35 to 40 ladyfinger cookies)
cocoa for dusting
Brew the espresso and then pour it into a large, shallow bowl. Add the 3 tbsp. of sugar and the 2 to 3 tbsp. of liquor and stir. Taste and adjust the flavour (add more liquor or alcohol of you want). Set aside and let cool a bit.
Place the egg yolks and the 5 tbsp. of sugar in the bowl of a stand mixer. With the paddle attachment, beat at high speed until the eggs have doubled in volume and the mixture is very light in colour (usually 5 to 8 minutes).
Add the mascarpone and beat on medium-high speed until the mixture is smooth and creamy (usually 3 to 4 minutes).
If you have another bowl for your stand mixer, then put the egg whites in that bowl. If not, put the mascarpone mixture into another large bowl and wash the stand mixer bowl very well. Dry it and then put the egg whites in that bowl. Beat the egg whites with the whisk attachment on high speed until stiff peaks form.
Remove one third of the beaten egg whites and add them to the mascarpone mixture. Stir until the mixture is smooth. Add the remainder of the egg whites and gently fold them in.
Begin assembling the tiramisu’ by dipping your ladyfingers in the espresso mixture and creating a layer across the bottom of your container. When dipping the ladyfingers, don’t dip them for more then a few seconds or they will become too soggy.
Spread half the mascarpone mixture over the ladyfingers and then sprinkle with cocoa.
Repeat with a second layer of ladyfinger cookies and the remainder of the mascarpone mixture. Dust with cocoa once again and then refrigerate. It’s best if you can refrigerate it for at least 4 hours to allow it to set.
Enjoy!
Taken from Martha Stewart Living-Great Ideas
Ingredients
Makes 1 nine-inch cake
- 7 tablespoons unsalted butter
- 1 1/2 cups graham-cracker crumbs, (about 11 crackers)
- 1 1/4 cups sugar
- 2 pounds cream cheese, room temperature
- 1 vanilla bean, split in half lengthwise
- 4 large eggs, lightly beaten
- 1 cup sour cream
- Pinch of salt
- 6 ounces semisweet chocolate, chopped
- 4 tablespoons heavy cream
Directions
- Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
- Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
- Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
- Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
- To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.
From:
Better than a box of chocolates, this dessert is triply indulgent. The cocoa shell forms a crisp rectangular foundation for two decadent fillings: creamy, tangy mascarpone cheese and generous rosettes of silky-smooth espresso-flavored chocolate ganache. To turn out smooth ganache every time, make sure the mixture is at room temperature before whipping. Any warmer or colder, and its cream is likely to seize or become grainy.
Ingredients
Serves 8
- 8 ounces bittersweet chocolate, (preferably 61 percent cacao), chopped
- 1 1/4 cups heavy cream
- 2 tablespoons good-quality ground espresso beans
- 1 cup all-purpose flour, plus more for parchment paper
- 3/4 teaspoon salt
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup sugar
- 3/4 teaspoon pure vanilla extract
- 3 tablespoons heavy cream
- 1 1/2 cups mascarpone cheese
- 1 large egg
Directions
- Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
- Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.
- Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.
- Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).
- Smooth mascarpone cheese over bottom of tart shell with an offset spatula.
6.Pipe ganache rosettes, one next to the other, on top of mascarpone to cover. Store in the refrigerator up to 1 day.
16 ounces linguini
1 bunch broccoli, cut up into bite size pieces
1/4 cup olive oil
Garlic -chopped
Salt
Chopped fresh or dry parsley
Parmesan cheese
1. Cook linguine and broccoli together in boiling water until done.
2. Saute olive oil, garlic , parsley and salt to taste.
3. Drain linguine & broccoli well.
4. Put back in pot and toss with olive oil mixture and Parmesan cheese.
 Based on individual serving.
Calories: 430
Total Fat: 18 g
Carbohydrates: 52 g
Protein: 13 g
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Cheesecake
1½ hours | 30 min prep | 1 cake
Ingredients
5 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
3/4 teaspoon grated fresh lemon rind (omit if you want)
3/4 teaspoon grated orange rind (omit if you want)
3/4 teaspoon salt
6 large egg
1/2 cup heavy cream
1/4 teaspoon vanilla
Crust
Directions
-
Grease 10" springform pan.
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Mix crust ingredients and toss on sides and bottom of pan.
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Beat together the cream cheese, sugar, flour, lemon rind, orange rind, salt and eggs- adding eggs one-at-a-time and beating after each addition.
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Add heavy cream and vanilla.
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Bake at 325 degrees for 1 hour.
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Keep checking till top is cracked and fairly dry- usually takes another 10 to 20 minutes.
12 to 16 servings
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour
View Nutrition Facts
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
Prep: 20 minutes
Bake: 38 minutes
Directions
1. For crust, in a large mixing bowl stir together flour, the 2 tablespoons cocoa, and salt. Using a pastry blender, cut in shortening and 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of water over the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all the dough is moistened.
2. Preheat oven to 450 degrees F. Divide dough in half. Form each half into a ball. Cover and refrigerate one ball. On a lightly floured surface, flatten remaining ball. Roll from center to edges into a 12-inch circle. Transfer to a 9-inch pie plate; avoid stretching. Gently press into plate. Trim edges. Line with double-layer of foil.
3. Bake pastry for 8 minutes. Remove foil; bake 5 minutes more or until firm and dry. Sprinkle with the semisweet chocolate chips. Cool completely on a wire rack. Reduce oven temperature to 325 degrees F.
4. For filling, in a 2-quart saucepan stir together sugar and cornstarch. Stir in milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
5. Slowly stir 1 cup of the hot mixture into the beaten egg yolks. Pour egg yolk mixture into hot filling in pan. Bring just to boiling; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Let cool 10 minutes.
6. Meanwhile, on a lightly floured surface, flatten chilled dough. Roll from center to edges to form a 12-inch circle. Pour warm filling mixture into baked pastry shell. Place pastry top over the filling mixture, pressing into pastry edge to seal. Trim dough to edge of pie plate.
7. Gently prick top of pastry with a fork. Bake for 25 minutes or until crust is firm and dry. Cool for 1 hour on a wire rack. Cover and chill for 2 to 24 hours before serving.
8. To serve, invert a serving platter on top of pie. Turn pie upside-down. Remove pie plate. If desired, top with whipped cream and grated chocolate.
9. Makes 10 to 12 servings
Nutrition Facts
Nutrition facts per serving:
- Calories 461
- Total Fat (g) 28
- Saturated Fat (g) 13
- Cholesterol (mg) 131
- Sodium (mg) 169
- Carbohydrate (g) 50
- Fiber (g) 2
- Protein (g) 9
- Vitamin C (DV%) 1
- Calcium (DV%) 11
- Iron (DV%) 18
*Percent Daily Values are base on a 2,000 calorie diet 
The proportions are approximate. Be flexible and make this recipe to the consistency you like best. Basic Pesto(makes enough for about 4 servings of pasta) 2 cups basil leaves, clean and very dry 1/3-1/2 cup olive oil 1-3 cloves of garlic 1/2 cup Parmesan or Pecorino Romano, grated 1/4 cup pine nuts  You can pound the ingredients together in mortar with a pestle, or you can also make this easily in a food processor.
Add the garlic first and chop it up with about 1/2 of the basil. When blended add the rest of the basil and the olive oil.
Blend the cheese and pine nuts last. Don't over blend or the garlic has a tendency to overpower.
Store in the fridge with a thin layer of olive oil on top, close tightly to help prevent discoloration.
As long as the pesto is covered with oil oil it will not get black- do not use and metal spoons in your pesto it will turn it black...use plastic or wood.
Boil your pasta- once done (al dente) put it in a bowl and add a few tblsp. of butter.
Once it melts and is mixed through the pasta add your pesto.
Top with lots of grated cheese. Serves 4 by Deborah Mele
4 Boneless, Skinless Chicken Breasts
1/2 Cup Flour
Salt & Pepper
3 Tablespoons Olive Oil
2 Tablespoons Butter
For The Sauce:
4 Tablespoons Butter, Room Temperature
1-2 Tablespoons All-Purpose Flour
1/3 Cup Dry White Wine
1/4 Cup Fresh Lemon Juice
1/4 Cup Canned Low-salt Chicken Broth
3-4 Tablespoons Drained Capers
1/4 Cup Chopped Fresh Parsley
Salt & Pepper
To prepare the sauce, in a small pot, add the wine, broth, and lemon juice. Heat until bubbling. Reduce the heat until simmering, mix the flour into the 4 tablespoons of butter, and using a whisk, begin to add this mixture into the hot liquid, stirring constantly. Once thickened remove from the heat and add the capers and parsley. Season with salt and pepper as needed. Keep Warm.
Season the flour with salt and pepper, and slice the chicken breasts into 4 to 5 slices, using a sharp knife and cutting diagonally to create thin slices of meat. Dredge the chicken slices in the seasoned flour. Heat the oil and butter in a heavy frying pan, and add some of the chicken pieces to the pan, and cook in batches. Cook for 2 to 3 minutes on each side over medium heat, until the chicken is lightly browned and cooked through. Return all of the cooked chicken to the frying pan, and pour the prepared sauce over the chicken. Mix lightly to coat, and serve.
Adapted from Baking: From My Home to Yours by Dorie Greenspan.
For the turnover dough:
- 1 cup sour cream
- 1/2 cup sugar
- 4 cups all-purpose flour
- 1 tsp. salt
- 1-1/2 cups (3 sticks) unsalted butter, cold, cut into tiny pieces
- In a bowl, combine the sour cream and sugar and set aside.
- In a large bowl, combine the all-purpose flour and salt.
- Add the butter pieces and with a pastry cutter or your finger tips, mix in the butter until the mixture resembles coarse oatmeal and has a crumbly texture.
- Add the sour cream/sugar mixture and gently mix together with a fork or your hands.
- You want the dough to come together into a ball. If the mixture is still a bit too dry, add a bit of cold water to help bring it together. Be careful not to overmix or overwork the dough.
- Once you can gather it into a ball, divide the ball in half, flatten each half into a disk and refrigerate (wrapped in plastic) for about an hour.
- When you're ready to make the turnovers, remove one-half of the dough and roll it into a rectangle shape that is roughly 9 inches by 18 inches. You'll need to flour your work surface well as you roll out the dough. Once you've rolled it to 9 by 19, fold the dough in thirds (like a letter) and refrigerate for 1 to 2 hours. Follow the same procedure for the other half of dough.
For the filling:
- 1 tbsp. all-purpose flour
- 1/2 cup sugar
- 1/2 tsp. cinnamon
- a pinch of nutmeg
- 4 medium-sized apples of your choice, peeled, cored and cut into small pieces
- 1/2 stick unsalted butter, cut into tiny pieces
- 1 egg, beaten with a bit of water for the egg wash
- granulated sugar for dusting
- Combine the flour, sugar, cinnamon and nutmeg in a bowl. Add the apples and mix well to ensure the apples are completely coated.
To assemble the turnovers:
- Preheat the oven to 375 degrees F and be sure to have a rack in the top third of the oven and a rack in the lower third of the oven. Line two cookie sheets with parchment paper.
- Roll out one piece of dough to a thickness of about 1/8 of an inch. With a cutter that is about 4 to 4-1/2 inches in width, cut out circles. You will probably get between 6 and 8 circles from the dough you have rolled out. You can reroll the scraps to cut out more circles. In total, from both pieces of dough, you shouldn't have more than 16 circles or you may not have enough filling.
- Once you've rolled out both pieces of dough and cut out your circles, take one circle and put a tablespoon or two of apple filling in the centre. Dot with a few pieces of butter. Wet the edges of the dough with a bit of water and then fold one half over to meet the other half. Seal with your fingers and then use the tines of a fork along the edges of the dough to further seal the turnovers. Poke a few holes in the turnover to allow the steam to release. Lay the turnover on the cookie sheet. Repeat with the rest of the dough and apple filling.
- Once your turnovers are complete, brush each one with egg wash and sprinkle with a pinch of granulated sugar.
- Bake the turnovers for 20 minutes, rotating the trays from front to back and top to bottom half way through.
- If you can resist, let the turnovers cool slightly on a wire rack (for about 5 or 10 minutes) before eating them.
- Enjoy!
Note: Depending on the thickness of the dough and the size of your cutter, you could get anywhere from 12 to 16 turnovers. If you don't want to bake them all, you can freeze the turnovers once you've assembled them and before baking them. Then you can just pull them out of the freezer whenever you want to bake them. You can bake them frozen, just be sure to bake them for a bit longer.
From:
This popular recipe for hi-hat cupcakes is from the book "Cupcakes!"
Ingredients
Makes 12 cupcakes
- FOR THE BATTER
- 3 ounces unsweetened chocolate, chopped
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- FOR THE FROSTING
- 1 3/4 cups sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- FOR THE CHOCOLATE COATING
- 2 cups chopped (about 12 ounces) semisweet chocolate
- 3 tablespoons canola or vegetable oil
Directions
- Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
- Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
- Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
- Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
- Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
- Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
- Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
- Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
- Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.
First published: May 2006 For crust: 1 9-ounce box chocolate wafer cookies 6 tablespoons (3/4 stick) unsalted butter, melted For filling: 1 1/2 cup whipping cream 1 rounded teaspoon instant coffee powder 12 ounces dark chocolate, finely chopped (I used a bar of 70%, a bar of 85% and one of 60%) 2 8-ounce packages cream cheese, room temperature 3/4 cup sugar 1 tablespoon cornstarch 1 cup sour cream 2 T kahlua 3 large eggs Make crust: 1. Preheat oven to 350°F. 2. Wrap outside of 9.5-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil (this recipe would be fine with a 10 inch pan too - the cake was quite high) 3. Spray bottom of pan with vegetable oil spray. Finely grind cookies in food processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling. I liked that, FOR ONCE, there was actually enough crust to easily cover the bottom of the pan. I like to use a flat bottomed potato masher to squish it all down evenly....I always bugger it up with my fingers. Make filling: 1. Combine cream and coffee powder in medium saucepan.Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes. 2. Using electric mixer, beat cream cheese and sugar in large bowl until well blended.Beat in cornstarch. 3. Add sour cream and kahlua; beat well. 4. Add eggs 1 at a time, beating just until blended after each addition. 5. Whisk 1 cup cheese mixture into chocolate mixture. ***IF you want to make a pretty, swirly top, take about 1/3 cup of the white cheese mixture in a measuring cup and just set it aside. Swirls are pretty and make you look like a superstar and they take ZERO talent to actually do. :) Totally my style. 6. Return chocolate mixture to remaining cheese mixture; whisk until smooth. 7. Pour batter into crust. ***If you're making swirls, take a small spoon and drip/dollop the white cheese mixture over the chocolate mixture. Use a butter knife and swirl it all around. Don't try to be too orderly - this stuff swirls really nicely by just using a random pattern! 8. Place springform pan in large baking pan. (I had to use my turkey roaster) Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. 9. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t0 rack and cool. Cover; chill cake overnight.
 
Whole eggs are placed in the bread after shaping it into a wreath before it is baked, and you can dye the eggs to make it more colorful if you choose to.
3 Cups All-purpose Flour
1/4 Cup Granulated Sugar
1 Package Active Dry Yeast (2 1/2 Teaspoons)
1 Teaspoon Salt
2/3 Cup Warm Milk (120-130°F)
2 Tablespoons Room Temperature Unsalted Butter
7 Eggs
1 Teaspoon Lemon Zest, Finely Chopped
1/2 Cup Mixed Candied Fruit, Chopped
1/4 Cup Blanched Almonds, Lightly Toasted And Chopped
1/2 Teaspoon Anise Seeds
Vegetable Oil
In a small bowl, dissolve the yeast in the warm milk until bubbly. In a mixing bowl, combine the flour, sugar, and salt. Add the milk and butter; beat 2 minutes on medium speed. Add the yeast mixture plus two of the eggs, and beat just until combined. Stir in fruit, nuts, lemon zest and anise seeds, and mix well. Turn onto a lightly floured board and knead until smooth, about 6-8 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F. If desired, dye remaining eggs, leaving them uncooked, and lightly rub the eggs with oil. Punch the dough down. Divide the dough in half, and roll each piece into a 24 rope. Loosely twist ropes together, place on a lightly greased baking sheet and form into a ring. Pinch the ends together. Gently split ropes and tuck the eggs into the openings you have made. Cover and let rise until doubled, about 30 minutes. Bake 30 to 35 minutes or until golden brown. Remove from pan; cool on a wire rack.
Buon Appetito!
 Pasta e Ricotta (Pasta with Ricotta)
Treasured family recipe
- penne rigate (or whichever pasta you prefer)
- 3/4 cup of ricotta (per serving)
- 2-3 tablespoons of pasta water (per serving)
- 1 tablespoon olive oil (per serving)
- Bring a large pot of water to boil and add salt.
- Add the penne rigate and cook according to package directions.
- About a minute before the pasta is ready, put a 3/4 cup of ricotta into each serving plate.
- Add 2 to 3 tablespoons of the pasta water and mix well. The ricotta should loosen and become creamier.
- Add 1 tablespoon of olive oil to each serving dish and mix well. As soon as the pasta is ready, drain and portion out the pasta directly into each serving dish.
- Mix well so that the pasta is completely covered in the ricotta sauce.
- Serve and enjoy!
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
- 1/3 cup butter
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 eggs
- 1-3/4 cups all-purpose flour
- 4 ounces white baking bar, coarsely chopped
- 3 ounces semisweet chocolate, chopped
- 2 tablespoons shortening (optional)
- 2 ounces semisweet chocolate or white baking bar, coarsely chopped (optional)
Directions
1. Grease a large cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much flour as you can. Stir in any remaining flour. Stir in the 4 ounces white baking bar and the 3 ounces semisweet chocolate.
2. Divide dough in half. Shape each half into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet; flatten rolls slightly to 2 inches wide.
3. Bake in a 375 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on cookie sheet on a wire rack for 1 hour. Using a serrated knife, cut each roll diagonally into 1/2-inch-thick slices. Lay slice, one cut side down, on an ungreased cookie sheet.
4. Bake slices in a 325 degree F oven for 8 minutes. Turn slices over and bake 7 to 9 minutes more or until slices are dry and crisp. (Do not overbake.) Transfer to a wire rack; cool.
5. If desired, in a heavy small saucepan combine the shortening and the 2 ounces semisweet chocolate or white baking bar. Cook and stir over low heat until melted and smooth. Drizzle over tops of biscotti. Let stand until set. Store in an airtight container up to 1 week. Makes 32 biscotti. 
Chicken cacciatore is an Italian dish of chicken braised in a tomato-based sauce and often includes wild mushrooms. It is frequently referred to as "hunter style" as the word cacciatore means "hunter" in Italian. I don't know the source of the name, but someone mentioned that if a hunter came home empty-handed, his wife would kill a chicken for the meal instead.
For this recipe, we used fresh tomatoes and omitted the mushrooms. But you could easily add mushrooms and vegetables such as zucchini or bell peppers.
- One 3 1/2 pound chicken, cut into pieces
- 2 Tbsp extra virgin olive oil
- 1 cup thinly sliced onions
- 2 garlic cloves, thinly sliced
- Salt and freshly ground pepper
- 1/3 cup white wine
- 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)
1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
2 Season chicken with salt and pepper, on both sides. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
3 Cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple tablespoons of water.
Serves 4-6. It is time consuming to make as you wait between each rising, it is well worth the effort. If you start right after breakfast, this bread can easily be made in one day.  First Step:1 Pkg. Active Dry Yeast 1/3 Cup Warm Water 1/3 Cup All-Purpose Flour Mix the yeast into the water and let sit about 10 minutes or until creamy. Stir in the flour, and cover. Let sit until doubled about 30 minutes. Second Step:1 Pkg. Active Dry Yeast 5 Tablespoons Warm Water 6-7 Cups Flour 2 Cups Sugar 1 Cup Candied Mix Peel, Chopped Fine 1 Cup Raisins Grated Zest of 1 Orange Grated Zest of 1 Lemon Pinch of Salt 1 1/2 Cups Butter, Melted 5 Whole Eggs 5 Egg Yolks Dissolve the yeast in the warm water, and let sit 10 minutes until creamy. Add 1 cup of the flour, and mix well into a soft dough. Mix together with the first dough and let sit until doubled, about 3 hours. Place this mixture onto a board or a clean counter, and add in 1 cup of sugar and a little more warm water. Knead well, cover and let sit to rise another 2 hours. While waiting for the dough to rise, soak the raisins in warm water to plump. Drain well. Place 5 cups of the flour onto the board in a mound, and make a well in the center. Add the melted butter, rest of the sugar, the risen dough, eggs and egg yolks, and zest. Mix well and knead for about 15 minutes or until smooth, using more flour only if needed. Add the candied peel and raisins, and knead them into the dough. Divide the dough into two equal balls, and place into two buttered panettone or casserole dishes. Cover and let rise until doubled about another 5 hours. Cut crosses across the top and brush with a little melted butter. Bake in a preheated 350 degree F. oven for about an hour or until golden brown. Buon Appetito! Deborah Mele 2002
Ingredients
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* 2 tsp vegetable oil
* 3 Tbsp balsamic vinegar
* 2 tsp Dijon mustard
* 1 large garlic clove(s), crushed
* 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
* 2 cup mushroom(s), small, halved
* 1/3 cup canned chicken broth
* 1/4 tsp dried thyme, crumbled
Directions
* In a nonstick skillet, heat 1 teaspoon of oil.
* In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
* Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
* Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
* Serve chicken topped with mushrooms.
Number of Servings: 4
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