From Food Network

I’ve not yet tried this, but it looks great.

Grandpa

• 1 C rice
• 1 C milk
  • Rest 3 hours
  • Blend
• 3 whole eggs
• 1 C canola or peanut oil
• 150 gm grated coconut
• 160 gm granulated sugar
• 200 ml condensed milk (2/3 C)
• 1 TBL baking powder
  • blend
  • greased bundt pan
• Bake 50 minutes @ 350

Can also use peaches, pears, etc

1. 1. Slice apples thinly
      • Use: Granny Smith, Fuji, or Gala
      • Not: Red and Delicious, they tend to become grainy
      • A good tip is to use a melon baller – slices work just fine too
   2. Soak apple pieces in lemon juice water – Alt:  Sprite – If you are not preparing right away
   3. Strain, but don’t pat dry
   4. Sprinkle with 1/4 C CinnaSugar PLUS 1 TBL sugar

TOPPING

• • 1/2 C Flour
  • 1/2 C Browm Sugar
  • 1/2 C Quick cook oats (Instant)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 C COLD butter
    • Cut together

1. 1. Dump topping onto apples
   2. Bake at 350 for 25 minutes
   3. Serve with ice cream or whipped cream

Strawberries, Large blueberries, Blackberries

• White chocolate
  • Put into a glass bowl – put over double boiler
  • Fresh vanilla bean
• Milk chocolate
  • Put into a glass bowl – put over double boiler
  • Espresso powder
• NOTE:  Not too hot
• Hazelnuts into dry skillet – toast lightly
  • Chop nuts
• Starberries into dark chocolate
• Blackberries in white, then hazelnuts
• Put into refrigerator for at least an hour

WET INGREDIENTS

• 1 stick of butter  (8 TBL) melted and browned (see below)

• 1 lemon – zest and juice
• 2 eggs + 3 egg yolks
• 1 TBL vanilla extract
• 1 tsp almond extract
• 3/4 C buttermilk

DRY INGREDIENTS

• 1 C almond flour
• 5 tsp baking powder
• 1/2 C granulated sugar
• 1/2 C packed brown sugar
• 4 C cake flour (AP flour, if you must)
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp ground CinnaSugar

BROWN YOUR BUTTER

1. Over medium heat melt your butter
2. Let it simmer until the “sizzling” stops and the edges start to brown
3. Don’t overcook it, or it will become bitter

COMBINE WITH WITH DRY

• Add 1/2 C dry (a bit at a time) into the wet until all in
• The dough should be about the consistency of Play Dough
• Wrap in Plastic and Refrigerate 2 hours (or overnight)
• Roll to 1/2 – 3/4 inch thickness
• Form either bars or donuts
  • 1/2 inch bars
  • 3″ donuts with 1″ hole in center
• Place on baking sheet
• Combine and re-roll scraps
• Put back onto sheet pan and refrigerate for another 30 minutes
• Using spider strainer or fish spatula, lower into fry at 350º (min 345º – max 360º)  till browned and cracked.  Flip occasionally.
• Wire rack to drain
• Dip into Glaze – both sides
• Drain on wire rack

GLAZE

• 2 C powdered sugar
• zest and juice from one lemon
• 2 tsp vanilla extract
• 2 TBL Melted butter
• 2 TBL boiling water (ONLY IF NECESSARY)

 – Glaze should be like thick syrup or cold honey

Ingredients
8
Original recipe yields 8 servings
Ingredient Checklist

2 tablespoons lemon juice
4 cups water
4 Granny Smith apples – peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract

 
Directions
Instructions Checklist

Step 1

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
Step 2

Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
Step 3

Preheat the oven to 400 degrees F (200 degrees C).
Step 4

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Step 5

Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
Step 6

To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

• Melt 1 C white chocolate chips in the microwave
• Use four different colors of candy melts – Melt in microwave
• Pour white chocolate on a tray lined with parchment paper
• Drizzle the multi colors onto the white chocolate canvas
• Use toothpick, fork or knife to draw designs over the white
• Put into fridge to cool

1. Mix the following dry ingredients
   • 1 1/2 C AP flour
   • 1 1/2 tsp baking powder
   • 1/2 tsp kosher salt
   • 1/4 tsp baking soda
   • 1/4 tsp nutmeg
2. Put 8 TBL softened butter into mixer, then add
   • 1/2 C granulated cane sugar (not beet sugar)
   • 1/2 C brown sugar
3. then add
   • 2 very ripe bananas
   • 2 eggs plus 1 yolk
   • 2 tsp vanilla
4. Mix to combine
5. Mix in 1/2 of your flour mixture and mix until you have a batter
6. Add 1/4 C buttermilk powder and the rest of the flour
7. Fold together until it is mixed,but be careful to not overmix
8. In a sauce pan combine
   • 2 TBL butter
   • 2 TBL rum
   • 1/2 tsp salt
   • 1 C brown sugar
   • 1 TBL Grandpa’s CinnaSugar
9. Heat until sugar melts
10. Pour some into the bottom of a cast iron pan
11. Slice 2 aged bananas into long slices and put in bottom of pan
12. Mix 1 tsp vanilla with 2 TBL more dark rum
13. Top bananas with dark rum and more sugar
14. Put onto heat until the rum starts to sizzle
15. Pour in the batter, then bake at 350º  for 45-50 minutes
16. Carefully remove the pan
17. Loosen sides and invert onto a plate
18.  Serve hot

• • Cook Caramel
• 1 TBL butter
• 1 TBL water
• 1 1/4 C brown sugar
  • Mix together till smooth
• 1/2 C heavy cream drizzled in while whisking
  • Cook until starts to brown
  • Meanwhile line a buttered glass baking dish with parchment paper
  • Pour the caramel onto the parchment paper
  • Sprinkle caramel with chopped pecans and set aside 
• Mix 4 C Bisquick
• 1/3 C buttermilk powder
• 1 tsp baking powder
• Cut in 1 stick cold butter
• and enough cold skim milk to make a stiff dough
  • Combine all quickly and flatten with a rolling pin
  • Try to shape into a rectanble
• Top with softened butter, sugar, chopped pecans, CinnaSugar
• Roll up starting on the short side so you end up with larger rolls, do not start on the long side
• Trim off ends
• Cut into twelve one inch medallions and place on top of caramel
• Bake 375º for 30-35 minutes
• Turn pan over and carefully remove pan, then peel off parchment paper

• 2 C pumpkin puree
• 1/3 C real maple syrup
• 1 tsp vanilla
• 1 TBL pumpkin pie spice
• 2 C whipped cream
  • mix to combine
• put into parfait cups (uncooked) and top with whipped topping, pecans and crushed ginger snaps

This is hands down, the best cheesecake I’ve ever had.  She brought three to a party, and I ended up eating half of one of them.  I was soooo sick.

• 8 ounce package Philadelphia Cream Cheese (room temp)
• 1/3 C sugar
• 1 TBL light Karo
• 3 TBL sour cream
• 1 large egg
• zest and juice from two lemons
• 1 tsp vanilla extract

Use my recipe for a graham cracker crust.

1. Butter the sides and bottom of a baking pan.  Ideally, use a springform pan
2. Cut strips of parchment paper about 2 inches wide and place around sides of pan.
3. Prepare graham crackers – press into BOTTOM ONLY of the baking pan (not the sides)
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 into prepared graham cracker crust
8. Place the baking pan in the bottom of a large casserole dish, and fill the dish with about one inch of boiling hot water
   NOTE:  If using a springform pan (or any pan that may leak) wrap the baking pan with foil to isolate it from the water.
9. Lay foil lightly over top of the pan/dish
10. Bake at 350º for 30 minutes
11. Cool at least 2 hours before serving
12. Top with fresh blueberries or lingonberry preserves

TOPPING OPTIONS

For the sour cream topping:

• 2 cups sour cream (475 ml)
• 1/3 cup powdered sugar (35g)
• 1 teaspoon vanilla extract

For the raspberry sauce:

• 12 ounces (340g) fresh raspberries
• 1/2 cup granulated sugar (100g)
• 1/2 cup water (120 ml)

Caramel Ganache

• 28 individually wrapped Kraft Caramel candies -Approximately 8 oz
• 3 TBL butter
• 1/2 tsp salt
• 1/4 cup 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.

Ingredients

• 3 1/2 oz pearl tapioca
• 1 PT cold water
  Soak overnight on the counter – not in the fridge
• Put drained tapioca into sauce pan
• Add 2 1/2 C whole milk (not low fat)
• Add 1/2 C heavy cream and a pinch of salt

1. Turn the heat on the absolutely lowest temperature you can possibly attain
2. Let cook for 2 hours – it should get hot, but not even simmer
3. Mix 1 egg yolk with 1/3 C sugar
4. Temper hot liquid into your eggs, then back into the pot
5. Mix in the zest and juice from one lemon
6. Cook uncovered for 15 more minutes
7. Cool on counter for 1 hour and serve warm
8. If planning to cool, cover surface with plastic and refrigerate

Use a prepared graham cracker pie shell for this recipe

• 8 oz butter
• 1 C brown sugar
• 1/4 C heavy cream

Heat and melt first three ingredients

• Drizzle in 3 C whole milk and bring back up to heat
• In separate bowl combine 2 egg yolks, 3 TBL corn starch, 1/2 tsp vanilla and 1 C whole milk
• Temper 1 C of the hot mixture into the egg mixture
• Drizzle tempered mixture back into the pot, whisking continually
• Whisk until it thickens, then pour into your pie shell
• Refrigerate for at least an hour
• Meanwhile, beat 2 egg whites till they start to firm, then add 1/2 C confectioner sugar, scant salt, and 1 tsp vanilla
• Continue to beat until stiff peaks form
• Spread onto pie, making a bunch of little waves or peaks
• Broil for a few minutes, or torch to brown

Barb Fenzel of Les Gourmettes Cooking School (here in Phoenix) prepared this recipe.  This is my best attempt at recreating it from what I observed.

1. Grease a 9×12 glass baking dish with butter.
2. Pulse in your food processor: 3/4 C flour, 1/2 C confectioner sugar, 1/2 tsp salt, and 1 stick (cut into 8 pieces) cold butter.
3. Press into pan using an offset spatula.
   Don’t bother cleaning the food processor basket yet.
4. Bake at 350º for 30 minutes.
5. Meanwhile prepare your lemon filling.
6. Combine in a large mixing bowl: zest and juice from two lemons, 1/2 C sugar, 1 egg plus 1 egg yolk, 1/2 tsp salt and 1 TBL corn starch.
7. Dump onto your baked base and spread with a spatula.
8. In your food processor, combine:  1 brick softened cream cheese, 1/2 C sugar, and 1 egg.
9. Drop it onto your lemon filling by spoonfuls.
10. Bake at 350º for another 30 minutes.
11. Rest 1 hour before putting into refrigerator, and then chill 2 hours before serving.
12. Cut into squares and serve.