You know, when you get a bagel, you sometimes have a left-over cream cheese.  This is a way you can put them to really good use.

Ingredients:

• 3 one-ounce packages of cream cheese (not cream cheese spread)
• 1/4 C granulated sugar
• 2 TBL light Karo Syrup
• 1 TBL corn starch
• 1 TBL sour cream
• 1 medium egg
• zest and juice from one lemon (about 2 TBL)
• 1/2 tsp vanilla extract

Step by Step

1. Butter the sides and bottom of two baking ramekins
2. Cut strips of parchment paper about 2 inches wide and place around sides of each ramekin.
3. Prepare graham crackers or cracker crust – press into BOTTOM ONLY of the ramekins (not the sides) See recipe at the bottom of this page.
4. Beat cream cheese, sugar and Karo
5. Add egg and sour cream and beat
6. Add lemon and vanilla and beat to incorporate
7. Pour equally into prepared graham cracker crust
8. Place the baking pan in the bottom of a large casserole dish, and fill the larger dish with about 3/4 inch of boiling hot water
9. Lay foil lightly over top of each dish
10. Bake at 350º for 25 minutes
11. Cool at least 2 hours before serving
12. Top with fresh blueberries, mandarin oranges, or lingonberry preserves

CRUST

• Crush 2 whole graham crackers or 8 saltine crackers
• Mix with 2 TBL melted butter

TOPPING OPTIONS

For the sour cream topping:

• 1 cup sour cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the raspberry sauce:

• 6 ounces (340g) fresh raspberries
• 1/4 cup granulated sugar (100g)
• 1/4 cup water (120 ml)
  • Toss and allow to macerate

Caramel Ganache

• 14 individually wrapped Kraft Caramel candies -Approximately 4 oz
• 2 TBL butter
• 1/4 tsp salt
• 2 TBL heavy whipping cream

1. Prepare an ice water bath for when the caramel is melted
2. Bring whipping cream and butter up to 195º and add the caramel pieces and salt
3. Stir until smooth
4. Place the pan with the caramel mixture into the ice water bath and beat with an electric mixer, stopping to scrap down the sides
5. This will take about 5 minutes but eventually the mixture will get creamy and thicken.

• Desserts  (This is a sampling.  Dessert menu changes daily)
  • Carrot Cake
  • Red Velvet Cake
  • German Chocolate Cake
  • Cheesecake
  • Bread Pudding
  • Cannolis
  • Lemon Tarts
  • Eclairs
  • Apple Fritters
  • Donuts (varieties)
• Starbuck Cafe Latte (Hot or Iced)
  Mixture of Milk, Espresso and Flavor of Choice
  • Small:  $1.99
  • Medium:  $2.49
  • Large:  $2.99
• Starbuck Mocha (Hot or Iced)
  Mixture of Milk, Espresso and Mocha Flavoring
  • Small:  $2.29
  • Medium:  $2.99
  • Large:  $3.29
• Starbuck Frappuccino (Blended)
  Blended Mixture of Milk, Ice, Flavor of Choice and topped with Whipped Cream
  • Small:  $2.49
  • Medium:  $3.49
  • Large:  $4.99
• Chai Tea Latte (Hot or Iced)
  Chai Tea blended with Milk, a Cash of Cinamon and a few pumps of Vanilla
  • Small:  $1.95
  • Medium:  $2.49
  • Large:  $3.25
• Regular or Decaf Coffee (Hot)
  • Small: $1.09
  • Medium:  $1.49
  • Large:  $1.89
  • Beatitudes Mug Refills:  $0.79
• Shakes  (Vanilla, Chocolate, Strawberry)
  • Small:  $2.99
  • Medium:  $2.99
  • Large:  $3.49
• Smoothies (Fruit of your Choice, Juice & Yogurt)
  • Small:  $2.99
  • Medium:  $2.99
  • Large:  $3.49
• Tazo Tea  (Passion, Calm Chamomile, China Green, Chai, English Breakfast, Refresh Mint
  • Single Price:   $1.79
• Flavored Lemonade (Cherry, Strawberry, Raspberry)
  • Single Price:   $1.79
• Hot Chocolate (Marshmallow and/or Whipped Cream upon request)
  • Small:  $1.39
  • Large:  $1.69
• Lipton Tea (Hot)
  • Single Price:  $1.09

 

Ingredients

Start with this recipe for Challah Buns.  It is the last few steps that make this a Pretzel Bun

• 3 1/2 cups (448 grams) all-purpose flour, plus more for dusting
• 1/4 cup (50 grams) sugar 
• 2 1/4 teaspoons (1 envelope) instant yeast 
• 1 teaspoon kosher salt 
• 3/4 cup (178 grams) warm water, 105 to 110 degrees F
• 1/3 cup (66 grams) flavorless oil, plus more for the bowl
• 2 large eggs 
  • Baking Soda Bath – Needed to make this a Pretzel
• 1 cup (230 grams) baking soda
  • Topping
• 1 large egg beaten with a splash of water, for the egg wash
• Coarse pretzel salt, for sprinkling 

Directions

1. Challah Buns
   • For the challah buns:
2. In a medium bowl, combine the flour, sugar, yeast and salt.
3. Whisk to combine.
4. In a liquid measuring cup, combine the warm water, oil and eggs.
5. Beat to mix and pour into the dry ingredients.
6. Stir to form a dough.
7. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes.
8. Grease the inside of a large clean bowl and transfer the dough to the bowl.
9. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
   • SPECIAL STEP
10. For the baking soda bath: While the dough is rising, bake the baking soda.
11. Preheat the oven to 250 degrees F.
12. Spread the baking soda out on a rimmed baking sheet and bake for 1 hour.
13. Let it cool and set it aside (even though the baked baking soda isn’t as strong as lye, it could potentially irritate your skin, so avoid touching it once it’s out of the oven).
    • CREATING THE BUNS
14. Line a baking sheet with parchment paper.
15. Split the dough into 8 equal portions and keep it covered when you’re not working with it.
16. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet.
17. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet.
18. Cover and let rise for 30 more minutes.
19. Increase the oven temperature to 375 degrees F.
    • MAKING THE DOUGH INTO PRETZEL DOUGH
20. Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water.
21. Stir it to dissolve the baking soda. (I’ve never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don’t stick to the dough.)
22. Using hands with gloves, and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides.
23. Pat them dry with a paper towel and place them back on the baking sheet.
24. Brush with the egg wash and sprinkle with coarse pretzel salt.
25. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.

PUDDING

• 3 egg yolks
• 3 TBL AP flour
• 6 TBL sugar
• 1/2 tsp salt
• 1 1/2 C heavy cream
  • Whip until smooth
  • Turn on heat to medium
• Cook slowly stirring continually until thickened
• Remove from heat and add 1 tsp vanilla
• Orange zest
• Pour pudding into mixing bowl and cover with plastic wrap (touching the pudding) and refrigerate

BATTER

• 8 ounces cream cheese, at room temperature
• 1/2-pound unsalted butter, at room temperature
  • MIX ABOVE, THEN ADD
• 1/4 cup granulated sugar plus 9 tablespoons
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
  • MIX ABOVE, THEN SLOWLY ADD
• 2 cups all-purpose flour
  • DOUGH
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
  • FILLING – Make in separate bowl
• 3/4 cup raisins
• 1 cup walnuts, finely chopped
• 1/2 cup apricot preserves, pureed in a food processor
  • USED JUST BEFORE BAKING
• 1 egg beaten with 1 tablespoon milk, for egg wash

STEP BY STEP

1. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.
2. Add 1/4 cup granulated sugar, the salt, and vanilla.
3. With the mixer on low speed, add the flour and mix until just combined.
4. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
   • FINISH TOPPING
5. Mix 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon
   • FILLING 1
6. Combine the raisins and walnuts with 2 tablespoons apricot preserves
   • ASSEMBLY
7. On a well-floured board, roll each ball of dough into a 9-inch circle.
8. Bruch circle with the egg wash
9. Sprinkle with 1/2 cup of the Filling. Press the filling lightly into the dough.
10. Top with your sugar mixture
11. Cut the circle into 12 equal wedges cutting the whole circle in quarters, then each quarter into thirds.
12. Starting with the wide edge, roll up each wedge.
13. Place the cookies, points tucked under, on a baking sheet lined with parchment paper.
14. Chill for 30 minutes.
15. Preheat the oven to 375 degrees F.
16. Brush each cookie with the egg wash.
17. Garnish with Turbinado sugar
18. Bake for 15 to 20 minutes, until lightly browned.
19. Remove to a wire rack and let cool.

Serve with pudding dip

• Brioche Bread – Day old
  • Substitute Hallah
  • Slice thick
• Topping
  • Cream cheese
  • Vanilla extract
  • Heavy Cream
  • Orange Zest
• Custard / Batter
  • 4 eggs
  • 2 egg yolks
  • CinnaSugar
  • 1/2 tsp Vanilla
  • 3/4 C Milk
  • 1/4 C Cream
• Put bread into pan and cover with the Custard.  Let soak at least 30 minutes
• Put onto griddle and cook SLOWLY – only at about 300º
• TOPPING – Bananas Foster – in Skillet
  • Slice bananas
  • 1/2 C Light brown sugar
  • 4 TBL Butter
  • Rum
  • Banana liquor
  • Let the alcohol cook off
• Plate cooked toast
• Top with Bananas
• Cream cheese mixture
• Berries – any type
• Sprinkle with Confectioner sugar

Upset tummy?  Why have toast when you can have ciabatta.

1. Halve ciabatta lengthwise
2. Drizzle with olive oil
3. Season  lightly with salt and pepper
4. Bake at 400 for 5-7 minutes
5. Sprinkle lightly with shredded cheese
6. Top with paper-thin slices of onion
7. Put back into oven for 3 more minutes
8. Cut into easy-to-eat strips

For days when she is feeling a bit better, we can top this will bacon, egg and cheese.

 

 

1. 16 oz Sharp cheddar
2. 1 Stick of Butter
3. Blend together
   Sift the following
4. 1 C flour
5. Cayenne
6. heap tsp of salt
7. 1/2 tsp pepper
8. 1/2 TBL garlic powder
   • Sift together
9. Add 1 TBL at a time to cheese mixture
10. Strip 1 tsp thyme and chop and add
11. Mixed product should not be sticky
12. Put into piping bag with star tip
13. Bake at 350º for about 20 minutes
14. If two pans, switch pans halfway through.  If you have only one pan, rotate it half way through
15. Cut into 3-4 inch pieces while they are still warm

 

Ingredients

• Butter for greasing loaf pans or coffee cans
• 1/2 cup (heaping) all-purpose flour
• 1/2 cup (heaping) rye flour
• 1/2 cup (heaping) finely ground corn meal (must be finely ground)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 cup molasses (any kind)
• 1 cup buttermilk
• 1 teaspoon vanilla extract (optional)
• 1/2 cup raisins (optional)
• One metal 6-inch tall by 4-inch diameter coffee can, or a 4×8 loaf pan

Method

1. Prepare for either stovetop or oven methods

   You can either make the bread on the stovetop with a coffee can, or you can make it in the oven with a coffee can or loaf pan.

   Stovetop: If you are using the stovetop method, set the steamer rack inside a tall stockpot and fill the pot with enough water to come 1/3 of the way up the sides of your coffee can. Turn the burner on to medium as you work.

   Oven: If you are using the oven method, preheat the oven to 325°F and bring a large pot of water to a boil.

    
2. Grease pan

   Grease a coffee can or small loaf pan with butter.

    
3. Mix dry ingredients

   In a large bowl, whisk together the all-purpose flour, rye flour, corn meal, baking powder and soda, salt and allspice. Add the raisins if using.

    
4. Mix wet ingredients, combine with dry

   In another bowl, mix together the buttermilk and vanilla extract if using. Whisk in the molasses.

   Pour the wet ingredients into the dry and stir well with a spoon.

    
5. Pour batter into can or pan, cover with foil

   Pour the batter into the coffee can or loaf pan taking care that the batter not reach higher than 2/3 up the sides of the container.

   Cover the loaf pan or coffee can tightly with foil.

6. Prepare steam environment on stovetop or oven

   Stovetop: If you are using the stovetop method, set the can in the pot on the steamer rack. Make sure there is enough water in the pot to come up 1/3 of the way up the sides of your coffee can or loaf pan. Cover the pot and turn the heat to high.

   • Oven: If you are using the oven method, find a high-sided roasting pan that can hold the coffee can or loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the coffee can or loaf pan. Put the roasting pan into the 325°F oven.

      
7. Steam the bread

   Steam the bread on the stovetop or in the oven for at least 2 hours and 15 minutes.

   Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you’re ready. If not, re-cover the pan and cook for up to another 45 minutes.

    
8. Allow bread to cool

   Remove from the stovetop or oven and let cool for 10 minutes before putting on a rack. Let the bread cool for 1 hour before turning out of the container.

Slice and eat plain, or toast in a little butter in a frying pan.

THESE ARE NOTES FOR GRANDPA.

USE THEM IF YOU WANT, BUT NO GUARANTEES

---

1. Put 2 TBL butter and 2 TBL EVOO into skillet
2. Add 1-2 C mushroom
3. Sautee until fully cooked
4. Meanwhile, blacken a poblano
5. Add chopped garlic into the mushrooms
6. Add cilantro and corriander into the pot
7. Skin and chop poblano – remove seeds and vein
8. Brown small tortillas
9. Serve with sour cream

 

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pigs in a blanket

• Lay out puff pastry
• Measure for strips to wrap cocktail weenies
• Sprinkle with curry
• Put into springform pan with single serve ramekin in the middle for sauce
• Fill it up, then refrigerate for at least an hour
• Bake at 425º uncovered for 25 minutes
• Cover lightly and cook another 25 more minutes

Curry Ketchup:  1 C store-bought ketchup, 1 TBL curry, 1/4 C honey, 1 tsp black pepper

 

Jeff Muro’s recipe

• Get 10/1 hot dogs (10 to a pound – the long ones)
• Cut in half length wise, then in have again, so you have four strips
• Put on sheet pan lined with parchment
• Bake at 425º for 10-12 minutes

Special mixed Dipping Sauce

• Ketchup, bacon jam 
• Mayo, sauerkraut, Dijon mustard, granulated garlic, salt, pepper
• Yellow mustard, sport peppers (minced), weird neon green relish, diced Roma tomato, celery salt

Other Hot Dog Treatments

• Sunny:  Gojucjuan, creamed honey, black pepper, salt
  • Serve with chopped grilled onion, sliced carrots, chives and chili flakes
• Katie:  Wrap hot dog in thin bacon – secure with toothpicks – grill with buttered buns – top with Franks Red Hot sauce, ranch dressing, crumbled blue cheese and sliced celery
• Jeff: Reuben Brats – Spicy brat (grilled),
  • Finishing Soak for 15 minutes or more:  Beer or hard apple cider, onion, ton of butter
  • Cheese sauce: 4 oz American cheese, 4 oz grated Swiss, 1 TBL corn starch, 8 oz evaporated milk – HEAT
  • Topping:  Sauerkraut with caraway seeds – add 18,000 Island Dressing – Recipe @ FoodNetwork.com
  • Top with sliced chiles and chives

Honey Glazed Burnt Ends

Pork Belly (Pork shoulder)

• STEP ONE
• Cut into two inch pieces – remove harder skin, leaving about 1/4 inch fat cap
• Toss in a light coating of oil
• Toss with dry rub
  • Sweet BBQ rub
• Put onto rack – fat cap down
• Leave space between each
• Heat at 300º for 2 hours
• Smoker box directly on the heat
• Need to finish at higher heat
• STEP TWO
• Put into a pan – OK if they are crowded
• Put chunks of butter on top
• Sprinkle with 1 C brown sugar
• Cover in foil and cook 275º 3-4 hours
• STEP THREE
• Save sauce (glaze)
• Add 1/2 C honey
• 1/4 C vinegar
• 2 TBL Franks Red Hot Sauce (cayenne)
• pour over the cooked meat
• Onto the grill on higher heat for 5-10 minutes

Plate on top of white bread and drizzle with sauce

Crust

• 22 chocolate sandwich cookies (pulverize)
• 1/4 tsp salt
• 4 TBL butter
• press into 9 inch pie dish
• Freeze

Filling

• 4 oz chocolate
• 1/4 C condensed milk
• 1 TBL veg oil
• Pour onto the bottom of your filled pan
• Add 1/4 C chopped pecans

Pudding

• 1 large box instant chocolate pudding
• Follow instructions
• Fold in 1/2 C whipped topping leaving streaks
• Put into pie dish

Whipped topping on the top

Refrigerate 4-12 hours

 

1. Combine dry ingredients
   • 3 C grated carrots
   • 2 1/2 C AP flour
   • 1 TBL CinnaSugar
   • 1 tsp baking soda
   • 1 tsp baking powder
   • 1 tsp kosher salt
   • 1/2 tsp ginger
   • 1/4 tsp allspice
2. Combine wet ingredients
   • 1 C brown sugar
   • 1/2 C white sugar
   • 1 can crushed pineapple
   • 1 C canola oil
   • 2 tsp vanilla
   • 3 eggs
3. Add 1/2 dry ingredients to the wet
4. Add carrots and remaining dry ingredients
5. Add 1 C walnuts and 1 C golden raisins
6. Line 2 quarter baking sheets with parchment and spray with oil
7. Knock out air bubbles
8. Bake at 350º for 20-25 minutes
9. Prepare icing in a cold bowl
   • 1 C butter
   • 12 oz cream cheese
   • Combine 2-3 minutes
   • Add 4 C sifted powdered sugar 1 C at a time
10. Let cake cool
11. Turn out and cut off rounded edges (just for this recipe)
12. Put into piping bag and pipe onto bottom layer
13. Cut top into four pieces, and place each on top of the piped layer
14. Cut into squares and place onto serving tray
15. Once placed, pipe the top onto the cake
16. Top with a whole walnut, a golden raisin, and grated carrot
17. Dust with CinnaSugar