Cranberry Breakfast Pie

Great anytime!

2 C fresh cranberries
1/2 C chopped walnuts
1/2 C brown sugar
1 stick melted butter
1 C sugar
1 tsp almond extract
1 C flour
2 beaten eggs

* Grease pie pan or 9x9 cake pan.
* Put washed cranberries in pan.
* Sprinkle with walnuts and brown sugar.
* Combine butter sugar, almond extract, flour, eggs.
* Pour over content in pan.
* Bake at 350 for 45 min.

(double the recipe for a 11x 13 pan)

Easy Yummy Yam Souflee

Mix with electric hand blender
4 cups cooked sweet potatoes
1/2 cup butter
Add and blend
2 Tbs white sugar
1/2 cup of milk
Add and blend
2 eggs

Put in greased pan (9 inch round)

Topping
1/3 cup pecan chopped
1/3 cup coconut ( I add more pecans; do not have to use coconut)
1/2 cup brown sugar
2 Tbs flour
Melt and add to nut mixture
2 Tbs butter
Pour on top of yams evenly

Cook
at 325 for 1 hour

Swiss fondue

There are a lot of different varieties of Swiss fondues using different types of Swiss cheeses, I just buy the kroger bran and added a little of another imported one like Gruyere or emmental (they are more aged).

1 pound Swiss cheese (aged 6 months)
2 Tbs flour
1 clove garlic finely minced ( before mincing cut in half and rub the inside of the pot)
1 cup dry white wine (use the "fre" bran which has alcohol removed)
2 Tbs kirsh or sherry (optional)
1 tsp salt
                                                                                    1/8 tsp nutmeg
                                                                                    Dash white pepper (couldn't find any so used black)
Grate cheese
Sprinkle flour and toss
Heat wine with garlic in fondue pot until bubble rise to surface
Add 1/2 cup at a time the cheese and stir
Add other seasonings
Stir until blended and smooth
Adjust heat to keep fondue bubbling until cheese is melted and blended. (if fondue becomes too thick add 1/2 cup of white wine hot stir until well blended)

Serve with cubed crusted French bread or other breads, better if bread is firm to avoid having it fall apart. ( day old bread works best)
Dip anything you like with cheese, apples cubed ham...

Southwest Rub

2 tsp pure chile powder
2 tsp granulated garlic
2 tsp paprika
2 tsp kosher salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp freshly ground black pepper

Makes about 1/4 cup of dry rub.

Cilantro Pesto Chicken tenders

Prep time: 10 mn
Marinating time: 2 hours
Grilling time: 6 to 8 mn

MARINADE
2 T coarsely chopped walnuts (or other nut)
2 medium garlic cloves
1 1/2 cups of loosely packed fresh cilantro
1/2 cup packed fresh Italian parsley
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup extra virgin olive oil

2 pds chicken breast tenders
1 lime, cut into wedges

1. Put in food processor, dry ingredients cop finely add while blending oil to make a smooth puree
2. Place chicken in a large plastic bag add marinade, put in fridge for 2 hours
2. tread chicken onto skewers. Grill until juices run clear, 6 to 8 mn, turning once.

Makes 4 to 6 servings
Serve warm with the lime wedges.

Dee Dee's Teriyaki Salmon *****

Even people who don't care for fish like it.
4 pieces of Salmon steaks or fillets (tuna works too)
1/4 c. oil (I use olive oil)
1/4 c. lemon juice
1/4 c. soy sauce
2 T worcesterhire sauce
1 tsp. dry mustard
1 tsp. ground ginger

* Combine the last 6 ingredients in a ziplog bag. Add fish and let stand at room temperature for 1 to 2 hours, turning occasianally.
* Grill or broil fish for 5 mn on each side or until fish flakes.
* Baste with left over marinade while cooking.

I like to broil the fish skin-side down until the skin gets burnt/charred. Then I turn it over and cook (while basting) until the edges of the fish turn slightly crisp. The skin peels right off and it seems to turn out just right this way.

Cream Puff Pastry

1/2 cup all-purpose flour
1/2 cup water
3 tablespoons unsalted butter, cubed
pinch of salt
pinch of sugar
2 eggs
.........................................
1. Sift the flour into a bowl. Place the water, butter, salt and sugar in a saucepan. Heat until the butter and water come to a boil. Remove from the heat and add the flour all at once.

2. Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the paste leaves the sides of the pan.

3. Remove from the heat and place the paste in a bowl. Lightly beat the eggs in a small bowl. Using a wooden spoon or an electric mixer, add the eggs to the paste a little at a time, beating well after each addition.

4. The mixture is ready to use when it is smooth, thick and glossy.

5. Use a spoon (tablespoon or teasoon) and spoon 2 inches apart on an ungreased cookie sheet. Bake 350 degrees. (Bake 12-20 minutes if using teaspoon. 25 - 30 minutes if using a tablespoon. You want the puffs to be a light golden brown.

6. Cool on wire racks. Use immediately and fill with whipping cream, puddings, fruits, chicken salad, etc. or store unfilled puffs in an airtight container. Can be frozen for up to 2 weeks.

Sandrine's Cilantro vinaigrette

1 tsp salt
1 tsp lemon pepper
1 1/2 T Dijon mustard (I use grey poupon)
2 T Parmesan
4 T vinegar of choice (White balsamic vinegar, taragon   white wine vinegar, works great)
2 cloves of garlic minced (or powdered garlic)
2 T minced cilantro (or a cup of unchopped)
1 T fresh lemon juice
1 cup of olive oil of choice (I mix it with 3 Tbs of vedgetable oil so it doesn't go hard in the fridge)

Mix in a dressing container or blender.

French Baguettes

Time
Plan ahead.
Takes about 2 1/2 hours from when you start to when it is ready to eat.

Dough
1 1/4 c. water (luke warm)
1 t. sugar
1 tsp. salt
3 1/2 c. bread flour
1 T. active dry yeast

Glaze
2 T. water
1 tsp salt

Put in bread machine in the order of the list.
Put on dough setting in bread machine.
When done put the dough on lightly floured surface. Cut into 3 pieces.
Roll to make 3 baguettes. Place on baking sheet (grease if not non stick).
With scissors make incisions across the dough.
Cover and let rise in warm place. 30 to 40 mn (double in size).
Brush glaze on bagette. Bake at 400 for 25 min or until done.

Tip:
* Put a bowl of water in oven. It supposedly forms a harder crust on the bread.
* I usualy add 1 1/2 T of weat bran, 1 T weat germ for added nourishement and texture.
* Sometimes I add some weat gluten.

Grandma Pesci's Pasta Sauce

This is a simple pasta recipe from a true Italian grandma.

Prep. time: 10mn
Cooking time: 2 hours
2 or 3 med. onions, finely chopped
2 to 3 garlic gloves, minced
3 T. fresh parsley or 2 T dried
3 (16 oz.) cans tomato sauce
1 (16 oz.) can tomato paste
3 T Olive oil
2 T butter1 (16 oz.) can crushed tomatoes

* Finely chop together the first four ingredients.
* In a large pot, saute these in 3 T of olive oil and 2 T of butter until they are translucent.
* Add all other ingredients and simmer for 2 hours or more.
* Salt and pepper to taste.

Tips* To thicken the sauce add more paste and to thin it add water.
* We added the basil and a little fresh parsley at the end of the cooking to keep a fresher flavor from the herbs.