PW's Blackberry Cobbler

Really good, but too much sugar on top. I would double the recipe next time. Also, an hour is too long in the oven. 50 min or less will do. Recipe here.

Ricotta Orange Pound Cake

This is a recipe by Giada Di Laurentiis - Foodtv.com. I wish I would have read the reviews before I made it. Great recipe, but the timing she's listing is off. I takes way more than 50 minutes to cook and I would recommend using a wider pan. I had to throw out the middle since it didn't get cooked all the way. But the out sides where to die for! Will definitely make this again; the right way.

Ingredients

• 1 1/2 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
• 1 1/2 cups whole milk ricotta cheese
  
• 1 1/2 cups sugar, plus 1 tablespoon
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 orange, zested
• 2 tablespoons Amaretto
• Powdered sugar, for dusting
• 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

Pfannkuchen - German Pancakes

We have been making these in my family for many years, but I could never quite get them to taste as the ones in Germany, sold at every street corner with applesauce. The latest Food & Wine issue had an interesting twist on them in their 'holiday party issue'. The secret is to use a little bit of baking powder. It makes them puff up and stick together a little better once fried. This one's a definite keeper and repeater.

INGREDIENTS:

3 1/2 pounds potatoes - graded on the 3rd largest setting
1 large onion- graded same as above
1/2 cup flour
2 eggs
1 1/2 teaspoon salt
1/4 tbsp baking powder
vegetable oil for frying
applesauce for dipping (or sour cream, if that's what you prefer)

Instructions:

1. Once the onion and potatoes are graded set aside for 5 min until all juices are strained. Squeeze dry and add to a clean bowl.

2. Stir in flour, eggs, salt, and baking powder. Mix well and return back to the strainer. Place strainer on top of bowl and keep next to your frying pan.

3. In a very large skillet, heat 1/4 inch vegetable oil until simmering. Spoon 3-4 tablespoons of of the potato mixture to the oil, pressing slightly to flatten.

4. Fry on both sides, until golden and crisp, about 7 min. Drain on paper towels. Serve hot!

Thanksgiving

Organic Turkey - salt and pepper the top, in the oven at 325 for 3 hours. What a difference organic makes. It came out juicy as can be. I stuffed the inside with a head of garlic cut in half, some onion quarters and rosemary. Couldn't taste any of it...

Sweet Potatoes with pineapple and marshmallows

Phyllo dough caps filled with portabello mushrooms

PORTABELLA AND BUTTON MUSHROOMS

Ingredients

1 teaspoon olive oil
1 teaspoon fine diced onions
1 cup small diced portabella mushrooms
1 cup small diced button mushrooms
2 tablespoons small diced roasted red pepper
2 tablespoons white wine
1/4 cup heavy whipping cream
1 tablespoon grated Parmesan cheese
Dash of salt and pepper
15 Athens® Mini Fillo Shells (1 box)

In a medium skillet, heat oil. Add onion, mushrooms and pepper. Sauté for 8-10 minutes. Add wine and simmer for 8-10 minutes. Add heavy whipping cream and reduce by half. Remove from heat. Stir in Parmesan cheese. Season with salt and pepper. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Bake in preheated 350°F. oven for 7-10 minutes. Serve warm.

Makes 15 Appetizers

Brie with raspberry jam - I got inspired by the recipe below. Instead of fresh raspberries, I used a teaspoon of jam in every cap in between two slices of brie cheese. Big hit.

BRIE WITH FRESH RASPBERRY

Ingredients
5 oz. Brie cheese
15 Athens® Mini Fillo Shells (1 box)
15 fresh raspberries

In a food processor, pulse Brie cheese (including rind) until smooth. Spoon 1 rounded teaspoon of Brie into each Fillo Shell. Top with one raspberry. Bake in preheated 350¯F oven for 5 minutes or just until cheese is melted. Serve Warm

Makes 15 Appetizers

Green bean casserole - my mother in law made this

Lingonberries - now, everybody dislikes the crappy cranberry form a can and I didn't have any time or any more hands to make another dish, soooooooo, when we were at Ikea last we purchased two glass jars of lingonberries. Much more tastier!

The Lingonberry, or dry ground Cranberry, is a common wild fruit species found in our northern forests. It is closely related to the bog cranberry, which is the cranberry that is widely used in North America and Europe for holidays and special occasions. Traditionally, northern people around the world have made extensive use of the Lingonberry. People from Northern Europe, Canada, as well as Alaska consider this fruit to be an important diet staple. Historical references suggest that many European explorers, and Native people considered Lingonberries one of the most important edible wild fruits.

Mixed Berry Strudel

Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg 1 tbsp. water
6 tbsp. granulated sugar
2 tbsp. all-purpose flour
12oz of frozen mixed berries

Directions

1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle.

2. Heat the oven to 375°F. Lightly grease a baking sheet or use parchment paper. Beat the egg and water in a small bowl with a fork.

3. Stir the sugar, flour, thawed berries and toss to coat.

4. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the berries mixture onto the bottom half of the pastry sheet to within 1-inch of the edges. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down on the baking sheet.



5. Brush the pastry with the egg mixture. Cut several 2-inch-long slits 2 inches apart on the top.Bake for 45 minutes or until the pastry is golden. Cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.