Tomato-Fresh Mozzarella Salad

Ingredients:

1 lb fresh mozzarella
1 lb ripe tomatoes
Fresh whole large basil leaves as needed
Salt and black pepper
Vinaigrette (below)

Prepare Vinaigrette dressing. Cut mozzarella into 1/4 inch slices. Cut tomatoes into 1/4 inch slices. Alternate mozzarella slices, tomato slices and basil leaves overlapping on plate. Drizzle with dressing. Sprinkle with salt and pepper.



Vinaigrette Dressing
1 tablespoon balsamic or wine vinegar
1/4 teaspoon Dijon mustard
Pinch of salt, black pepper, and sugar
1/4 cup olive oil*

*You can use regular olive oil or grape seed oil

Classic Pecan Tart

Ingredients:

For the pastry dough:

• 1 1/4 cups soft winter-wheat flour, such as
    White Lily brand, or cake flour
• 1/2 tsp. salt
• 1/4 cup cold solid vegetable shortening
• 4 Tbs. (1/2 stick) cold unsalted butter, cut
    into small cubes
• 3 to 6 Tbs. ice water

For the filling:

• 3/4 cup sugar
• 3/4 cup light corn syrup
• 1/3 cup unsalted butter, melted
• 3 eggs, lightly beaten
• 2 Tbs. bourbon (optional)
• 1 Tbs. grated orange zest
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 cup pecan halves, plus 1/3 cup coarsely
    chopped pecans

Directions:

To make the pastry, in a bowl, stir together the flour and salt. Add the shortening and cut in with a pastry blender, 2 knives or your fingers until the mixture resembles cornmeal. Add the butter and cut in until it forms tiny pea-size balls. Add the ice water a little at a time, stirring and tossing with the pastry blender or a fork until the mixture holds together. Gather the dough into a ball and flatten into a disk. Cover with plastic wrap and refrigerate for 30 to 60 minutes.

On a lightly floured work surface, roll out the dough into an 11-inch round about 1/8 inch thick. Fold the round into quarters and place in a 9 1/2-inch nonstick or traditional tart pan with a removable bottom. Unfold, then press gently into the bottom and sides of the pan. Trim the overhang even with the pan rim. Refrigerate until ready to fill.

Position a rack in the lower third of an oven and preheat to 325°F.

To make the filling, in a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt, pecan halves and chopped pecans. Pour into the chilled pastry shell and place the pan on a baking sheet.

Bake until the center is slightly soft to the touch, the edges are set and the crust is golden brown, 45 to 55 minutes. Transfer the pan to a wire rack and let cool for 30 minutes, then remove the pan sides and slide the tart off the pan bottom onto a serving plate. Serve warm or at room temperature.

Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).

Thai Butternut Soup

Ingredients

1 teaspoon canola oil 
1. 1 cup chopped onion
2. 2 1/2 teaspoons red curry paste
3. 1 1/2 teaspoons minced fresh garlic
4. 1 teaspoon minced fresh ginger
5. 1 cup fat-free, lower-sodium chicken broth
6. 2 teaspoons brown sugar
7. 2 (12-ounce) packages frozen pureed butternut squash
8. 1 (14-ounce) can light coconut milk
9. 1 1/2 teaspoons fish sauce
10. 1/4 teaspoon salt
11. 1/2 cup chopped unsalted, dry-roasted peanuts 
12. 1/4 cup cilantro leaves
13. 1 lime, cut into 8 wedges


Preparation


1. 1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
2. 2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
Note:


Ivy Manning, Cooking Light 
MARCH 2013


Pasted from <http://www.myrecipes.com/recipe/thai-butternut-soup-50400000126243/?xid=scancook-mar13-ck>

Double Chocolate Cookies

Ingredients: 

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1 large egg

1/2 teaspoon baking soda

1 cup all purpose flour

2 cups (12 ounces) chopped chocolate (chips or baking squares

Step-by-Step:

1. Combine butter, dark brown sugar, granulated sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.
2. Add the cocoa, egg and baking soda to creamed mixture. Beat until blended. Stir in the flour and white chocolate.
3. Chill the cookie dough, covered, for 4 to 10 hours.
4. Preheat the oven to 325°F. Grease baking sheets.
5. Shape heaping tablespoonfuls into balls. Arrange several inches apart on greased baking sheets, allowing 6 cookies per sheet.
6. Bake for 12 minutes for a slightly chewy cookie or 14 minutes for a crisper cookie. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.

Berry Berry Parfaits

Even though right now you can't always get the fresh berries this is great with frozen ones.

Ingredients:

1 (10-ounce) package frozen raspberries, thawed

1/4 cup granulated sugar

2 tablespoons cornstarch

2 cups frozen sliced strawberries, thawed

2 teaspoons lemon juice

1 quart vanilla ice cream

1 cup sour cream

6 sprigs fresh mint, optional for garnish

Step-by-Step:

1. Drain raspberries, reserving syrup. Combine the reserved syrup with enough water to measure 1 cup.
2. Combine granulated sugar and cornstarch in a medium saucepan and mix well. Stir in raspberry syrup mixture and sliced strawberries.
3. Cook mixture over medium heat, stirring continually, until thickened. Remove from heat. Stir in raspberries and lemon juice. Chill, covered, in the refrigerator for 30 minutes.
4. Reserve 6 tablespoons of the raspberry sauce.
5. Spoon one-third of remaining raspberry sauce into bottom of 6 parfait or sundae glasses. Top each with a scoop of ice cream. Add a second layer of raspberry sauce and top with the sour cream. Spoon remaining raspberry sauce over sour cream and top with a second scoop of ice cream.
6. Drizzle parfaits with reserved raspberry sauce. Garnish with mint, if desired

Homemade Lemon Curd

This is a great thing to have on hand. There are so many things you can do with it. Tarts, the base of lemon cake and candies. It is just a great thing to have and easy to whip up a batch.

Ingredients:

2 cups granulated sugar

6 large eggs

1/2 cup lemon juice

4 tablespoons butter

Step-by-Step

1. Beat granulated sugar and eggs in a medium bowl with an electric mixer set at high speed until blended.
2. Pour egg mixture into top of a double boiler set over medium-high heat. Stir in lemon juice and butter.
3. Cook, stirring continually, until thickened.
4. Spoon the lemon curd into 3 sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids.
5. Makes 1 1/2 pints. Store lemon curd in the refrigerator for up to 3 weeks. 

Buttermilk Biscuits

My grandmother made the best biscuits but like most people the recipes were in her head, the same for my mother. I guess it was from all the years of making them. And like them I don't exactly measure things. I just know how they should look or smell. So here is just a good estimate for how to make these. And yes, the little bit of sugar added another layer of taste.

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup shortening

1 cup buttermilk

Step-by-Step

Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles fine crumbs.

Make a well in the center of dry mixture; add the buttermilk all at once. Stir buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl.

Preheat oven to 450°F.

Turn out dough onto well-floured surface. Knead dough 10 times; roll into 8-inch square. Cut dough into sixteen 2-inch squares. Place the dough squares 1 1⁄2 inches apart on large ungreased baking sheets.

Bake until biscuits are light golden, about 10 to 12 minutes. Remove biscuits from baking sheets and serve warm.

You can always use self-rising flour in this. If you do, omit the baking powder and baking soda. And remember do not over knead, it will make them tough.

Chocolate Heavenly Hash

Ingredients:


1 (12-ounce) package chocolate chips
4 egg yolks
3 1/2 cups whipping cream, divided
3 tablespoons granulated sugar
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (10-ounce) angel food cake
Chocolate curls, optional for garnish




Step-by-Step:


1. Heat chocolate chips in a medium saucepan over low heat, stirring frequently, until melted.
2. Whisk egg yolks with 1/2 cup whipping cream in a medium bowl until blended. Add the egg yolk mixture gradually to chocolate, whisking continually. Cook, whisking continually, until blended, about 1 to 2 minutes. Let stand until cool.
3. Pour remaining whipping cream into a large bowl. Beat at high speed, gradually adding the granulated sugar until soft peaks form.
4. Stir pecans, vanilla extract and salt into chocolate mixture. Fold in whipped cream.
5. Tear cake into bite-size pieces. Layer half the cake and half the chocolate mixture in a tall glass bowl. Top with remaining cake and spread with remaining chocolate mixture. Chill, covered, for 2 to 3 hours. Garnish with chocolate curls, if desired.

Old Fashion Gingersnaps

• Ingredients:

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) butter
2 cups sugar
2 eggs
1/2 cup dark molasses
2 teaspoons vinegar

Step-by-Step:

1. Preheat oven to 350°F. Grease 4 baking sheets. Combine flour, baking soda, ginger, cinnamon, cloves and salt in a large bowl; mix well.
2. Beat butter and sugar in a large bowl with an electric mixer set at medium speed until light and fluffy, about 1 minute. Add eggs, molasses and vinegar; beat well.
3. Add flour mixture to molasses mixture; mix until a stiff dough forms. Roll dough into 1-inch balls. Place dough balls 11/2 inches apart on prepared baking sheets.
4. Bake cookies until edges are slightly browned, about 10 minutes for chewy cookies or 13 minutes for crisp cookies. Cool on baking sheets until slightly firm

Lemonade Cupcakes

This is a great cupcake....if you like lemon that is. I decided to try these for Easter this year. 

CUPCAKES
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/3 cup prepared lemonade

FROSTING
1/2 cup unsalted butter, softened
2 to 4 tablespoons prepared lemonade
1 teaspoon vanilla extract
3 cups powdered sugar
5 to 6 drops yellow food coloring
1/4 cup sparkling white sugar

Step-by-step
1. Heat oven to 350°F. Line 36 mini muffin cups with paper liners. Whisk flour, baking powder and salt in medium bowl.

2. Beat sugar and 1/2 cup butter in large bowl at medium speed 1 minute or until blended and lighter in color. Add eggs one at a time, beating well after each addition. At low speed, beat in lemon peel and 1 teaspoon vanilla. Beat in flour mixture in two parts alternately with 1/3 cup lemonade until blended and smooth, beginning and ending with flour mixture. Fill each muffin cup with scant 1 1/2 tablespoons batter.

3. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes; cool completely on wire rack.

4. Beat 1/2 cup butter, 2 tablespoons of the lemonade and 1 teaspoon vanilla in large bowl at medium speed 1 minute or until creamy. At low speed, slowly beat in powdered sugar, adding additional lemonade 1 teaspoon at a time, if necessary, for desired consistency. Beat in food coloring. Spread frosting over cupcakes; sprinkle with sparkling sugar.

**Want them pink instead?????? For pink lemonade cupcakes, use pink lemonade for the liquid and tint the frosting with 2 or 3 drops of red food coloring instead of yellow.

Chocolate Torte

Torte
3/4 cup sugar
1/2 cup hot water
1 teaspoon instant espresso coffee powder*
1 lb. semisweet chocolate, chopped
3/4 cup unsalted butter, cut up
5 eggs
1 tablespoon dark rum** or orange juice

Frosting
3/4 cup heavy whipping cream
6 oz. semisweet chocolate, chopped
1 tablespoon dark rum** or orange juice

Step - By - Step

1. Heat oven to 350°F. Butter bottom and sides of 9-inch springform pan. Line outside of pan with heavy-duty foil.

2. Combine sugar and hot water in small bowl until sugar dissolves. Stir in espresso powder.

3. Melt 1 lb. chocolate and butter in large heatproof bowl set over saucepan filled with 1 inch almost simmering water (bowl should not touch water). Let stand until chocolate is almost melted, stirring occasionally. Remove bowl from heat; stir until melted and smooth. Stir in espresso mixture. Let cool until slightly warm, not hot.

4. Whisk in eggs one at a time, just until blended. Whisk in 1 tablespoon rum. Pour into springform pan. Place in large shallow roasting or broiler pan; add enough hot tap water to roasting pan to come 1 inch up sides of springform pan.

5. Bake 45 to 55 minutes or until cake is set and center does not move when pan is tapped. Remove pan from water bath; remove foil. Cool on wire rack to room temperature, about 2 hours. Run thin knife around edge of pan before releasing sides.

6. Meanwhile, heat cream in small saucepan over medium heat until small bubbles form around edge. Add 6 oz. chocolate; remove from heat. Let stand 2 to 3 minutes or until chocolate is almost melted; whisk until smooth. Stir in 1 tablespoon rum. Refrigerate 30 minutes or until frosting is of spreadable consistency, stirring occasionally.

7. Spread frosting over top of cake, swirling to decorate. Refrigerate until frosting is set.(Torte can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.

*Instant coffee - especially dark roast, increase to 2 - 3 teaspoon
**Alcohol Substitution Chart

Apple Pie

Ingredients:

For the dough:

• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• 2 tsp. granulated sugar
• 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
• 3 to 4 Tbs. ice water

For the filling:

• 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
    thick
• 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
• 1/2 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 4 tsp. cornstarch
• 1 Tbs. fresh lemon juice
  
• 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
• 1 egg white, beaten with 1 tsp. water
• 2 tsp. granulated sugar

Step-by-step:

To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight.

On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.

On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using leaf pie cutters, make rows of cutouts in the dough, spacing them 1/2 inch apart and leaving a 1-inch border along the edges, to create a lattice appearance. Reserve the cutouts for decorating. Reroll the dough scraps to make more cutouts. Refrigerate the lattice top and cutouts for 30 minutes.

Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.

Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.

Let the pie shell, lattice top and leaf cutouts stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the lattice top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the piecrust, overlapping the leaves slightly. Decorate as desired with the remaining leaves. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.

Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8.

Quick Chocolate Buttercream Frosting

Ingredients:

• 8 oz. unsweetened chocolate, chopped
• 6 cups confectioners' sugar
• 16 Tbs. (2 sticks) unsalted butter
• 6 Tbs. milk, plus more, if needed
• 2 tsp. vanilla extract
• 1/4 tsp. salt

Step-by-Step:

Have all the ingredients at room temperature.

Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

Creamy Macaroni Salad

Makes 6 servings

·         16 oz. elbow macaroni

·         1 each medium red and green bell pepper

·         1 cup mayonnaise

·         1 tablespoon cider vinegar

·         ½ teaspoon granulated sugar

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         1 cup chopped celery

·         Medium yellow onion (about 1 cup)

·         Cherry tomatoes, optional for garnish

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.  

Hearty Navy Bean Soup

Makes 6-8  servings

·         16 oz dried navy beans

·         4 cups chicken broth

·         4 cups water

·         1 ½ to 2 lbs. ham

·         1 cup finely chopped onion

·         1 ½ cups coarsely chopped potatoes

·         1/3 cup ketchup

·         ¼ cup cider vinegar

·         1 tablespoon sugar

·         1 teaspoon salt

·         1/8 teaspoon black pepper

·         1 cup coarsely chopped carrot

·         2 tablespoons sliced green onions, optional

Directions:

1.      Sort and rinse navy beans

2.      Combine beans with enough water to cover by 2 inches in a stockpot

3.      Bring beans to a boil. Boil for 2 minutes. Remove from heat. Let stand, covered, for 1 hour; drain well.

4.      Add chicken broth and 4 cups water to beans. Bring to a boil; reduce heat. Simmer, stirring occasionally, for 1 hour

5.      Chop the ham coarsely. Stir ham, chopped onion, potatoes, ketchup, vinegar, sugar, salt and pepper into beans. Add the chopped carrot and mix well.

6.      Bring soup to a boil; Simmer, covered, stirring occasionally, for 30 minutes. Ladle navy bean soup into soup bowls. Sprinkle with green onions, if desired. Serve with corn bread

Squash & Brown Sugar

Ingredients
3 Acorn Squash about 1lb each
1 tablespoon vegetable oil
2 oz raisin
2 1/2 oz dark brown sugar
Ground nutmeg, pinch
2 tablespoons butter
2 tablespoons chopped nuts

Step-by-step

1. Prepare a fire in a charcoal or gas grill
2. Scoop out the seeds from the squash halves. Place each half, cut side up, on a piece of heavy foil. Brush the cut slides with oil. Sprinkle raisins over the halves. Wrap securely in the foil. Cook on an uncovered grill directly over the heat until the squash is tender when pierced with a thin skewer, 40-50 minutes.
3. In a bowl, combine the brown sugar and nutmeg. Unwrap the squash on the grill. Sprinkle with the brown sugar-nutmeg mixture and dot with butter. Carefully rewrap. Cook for about 5 minutes more, until the brown sugar and butter melt.
4. Unwrap and serve, sprinkle with nuts.

Tips:

• You can use any small variety of sugar pumpkins or small hard-shelled squash. Butternuts is also great with this recipe. 
• Can be cooked in the oven using the same directions. Leave the foil open after adding the butter, brown sugar and nutmeg. 

Grilled Peach Melba

Sauce
1 package (12 oz) Unsweetened quick frozen raspberries
1/2 cup sugar
1/4 cup water
2 tablespoons raspberry flavored liqueur
1 teaspoon cornstarch

Peaches
1 tablespoon vegetable oil
1 tablespoon fresh lemon juice
4 ripe peaches, peeled, pitted, and cut into 1/2 inch slices
4 scoops vanilla ice cream

Step-By-Step

1. For sauce, in a medium saucepan, combine the berries, sugar, and water. Cook over medium-low heat until a sauce forms, 5 minutes. Transfer to a fine sieve over a bowl and strain, pressing on the sloids. Return to a clean pan and simmer over low heat. 
2. In a small bowl, combine the raspberry liqueur and cornstarch. Slowly whisk into the simmering sauce. Cook, stirring, until slightly thickened. Transfer to a bowl and keep warm.
3. Prepare a fire in a charcoal or gas grill.
4. For the peaches, in a large bowl, combine the oil and lemon juice. Add the peaches and toss to coat. Spear the slices on one or more pairs of metal skewers, passing a skewer through one end of slice. Grill the peaches until seared and heated through, 6-8 minutes turning them once midway.
5. To serve, place a scoop of ice cream in each of 4 bowls. Slide the peaches off the skewers over the ice cream. Drizzle the raspberries sauce on top.

Chicken-Eggplant Burgers

Onion Relish
1/4 Cup Olive Oil
3 Spanish (red) onion, thinly sliced
1 teaspoon sugar
2 tablespoons Balsamic Vinegar

Burgers
1/3 cup Extra-virgin olive oil
1 Eggplant, very thinly sliced, crosswise
4 boneless skinless chicken breast halves
Salt
Cayenne
Lettuce leaves
4 sandwich rolls, split

Step-By-Step

1. For the relish, heat the oil in a heavy-based pan over medium-low heat. Add the onions and cook, stirring occasionally, until soft, 7-10 minutes. Add the sugar and vinegar and simmer for 10 minutes. The relish will keep for 3 days, covered, in the refrigerator. Return to room temperature or reheat before use.
2. Prepare a fire in the charcoal or gas grill
3. Heat 4 tablespoons of the olive oil in a large, heavy-based frying pan over medium-high heat. Add the eggplant slices and cook until golden, 5-7 minutes. Drain on paper towels.
4. Lightly brush the chicken with olive oil and season with salt and cayenne. Grill until cooked through, with no pink remaining in the center, about 10 minutes, turning once. Lightly toast the cut sides of the sandwich rolls on the grill, then brush lightly with the remaining oil.
5.  To serve, place a lettuce leaf on the bottom half of each roll. Top with chicken, eggplant and relish. Cover with the top half and serve immediately.

Mini Apple Pies

Ingredients
1 refrigerated pie pastry
2 medium Granny Smith apples
2 teaspoons lemon juice
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 tablespoon butter, cut into 8 pieces
1 egg, lightly beaten
1-2 tablespoon sugar

Step-by-step

1. Preheat oven to 425. Set the pie pastry out at room temperature for about 10 minutes to soften slightly.
2. Peel, core and dice the apples. Place in a small bowl and toss with the lemon juice. Stir in the brown sugar, cinnamon, ginger and nutmeg
3. Roll the pastry dough into a 16x8 inch rectangle on a lightly floured surface. Cut into eight 4 inch squares
4. Spoon 2 tablespoons on the apple mixture onto the center of each square of dough. Top the filling of each pie with a piece of butter. Brush the edges of the dough with some of the beaten eggs. Fold the corners of the dough toward the middle, covering the filling. Pinch the edges to seal. Place the filed squares on an ungreased baking sheet.
5. Brush the tops of the pies with the remaining beaten egg and sprinkle with the granulated sugar. Bake until lightly browned, 10 - 12 minutes. Cool the pies on the baking sheet for 2 minutes. Serve warm or transfer to a wire rack to cool completely.

Do not over stuff the pies, if you have extra left over use for other desserts.

Apple Crumble

Ingredients:
Topping:
2/3 cup all-purpose flour
1/3 cup rolled oats
3 tablespoons granulated sugar
1/2 cup (1 stick) butter

Filling:
4 large apples, such as Granny Smith
2 tablespoons firmly packed brown sugar
1 teaspoon cinnamon

Step-by-step

1. Preheat oven to 425 degrees. Grease a 2 quart baking dish
2. For the topping, place the flour, rolled oats, granulated sugar and butter in a large bowl. Mix well.
3. For the filling, peel, core and slice the apples. Layer the apple slices in the prepared baking dish. Sprinkle the brown sugar and cinnamon over the apple slices. Sprinkle the topping mixture over the top.
4. Bake until the apples have softened and the crumble is lightly golden, 20-25 minutes. Serve warm.