Lorri's Orange Rolls

Rolls:
2 tbsp dry yeast
2 cups warm water (110-115 degrees F.)
1/3 cup sugar
1/3 cup shortening (butter, margarine, or vegetable shortening)
2 ½ tsp salt
2/3 cup nonfat dry milk
5 to 6 cups flour
1 egg

Filling
¼ cup softened butter or margarine
½ cup sugar
1 tbsp orange juice concentrate
½ tsp orange extract or 1 tsp orange zest

Orange Glaze
1 ½ cups powdered sugar
3 tbsp orange juice
¼ tsp orange extract
½ tsp orange zest

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.

Add about one more cup flour, ½ cup at a time (in your mixer if it will take it, or by hand), until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough in to a ball. Scrape bowl clean and grease it with shortening. Return dough to bowl and grease surface lightly. Let rise away from drafts in a warm (not hot) place until about triple in bulk.

Use last of the flour as needed on the board for rolling and shaping the dough. Don’t use it all unless you need it. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it.

Punch down dough and divide in half. Roll each half into large rectangle (about 9*13, ¼” thick). Spread each rectangle with half of the softened butter. Combine remaining ingredients and spread over buttered dough. Starting with the long side, roll up jelly-roll style. Seal edges well, then cut with a sharp knife (I like a pizza cutter) into 1” slices. Twist and stretch each slice, then place on well-greased baking sheet. Let rise away from draft until double in bulk (about 1 hour). Bake 350 about 20 minutes or until nicely browned. Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with Orange Glaze.

Note: The entire mixing process may be done by hand. It takes thorough beating and kneading to develop the gluten in the dough. Soft dough makes lighter, more tender rolls. Any soft dough can be managed more easily if it is refrigerated overnight before rolling and shaping. Always add flour gradually, and keep dough as soft as you can handle it.

Christina's Inside-Out German Chocolate Cake

For cake layers
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling-hot water

For filling
7 oz sweetened flaked coconut
1 cup coarsely chopped pecans
14-oz can sweetened condensed milk
1 tablespoon vanilla

For glaze
½ cup butter
1 cup cream
10 oz fine-quality bittersweet chocolate, finely chopped
3 tablespoons light corn syrup

Make cake layers: Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.

Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling: Reduce oven temperature to 325°F. Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

Meanwhile, make dulce de leche by boiling unopened can of sweetened condensed milk for about 2 hours. Just cook on med/high heat and keep them covered in water the whole time. When done, open with small hole and let a little milk escape. After it cools slightly, pour into pan with coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking: Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.

Assemble cake: Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.

Lorri's Cauliflower Soup

Coarse salt and coarse black pepper
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 small heads cauliflower, or 1 large, cut into small bunches of florets
3 ribs celery and leafy tops from the heart of stalk, finely chopped
1 medium onion, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
1 quart chicken broth
1 cup half-and-half or whole milk
3 tablespoons chopped fresh parsley leaves or chives, for garnish
1/2 cup grated Parmesan, for passing at the table

In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes.

Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an immersion blender, food processor or blender and return to pot.

Check seasoning and add a dash of hot sauce, if desired. Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese sprinkled on top.

Christina's Crispy Green Bean Salad

from my grandma

1/2 C Swiss cheese – shredded
2 avocados, sliced
2 hard boiled eggs, chopped
Italian dressing
1/2 lb. fresh green beans
2 tomatoes, sliced or wedged
4 green onions, sliced
1/4 tsp salt and fresh pepper

Make one hour before serving for flavors to mix.

Christina's Cranberry Pork Chops

1/2 teaspoon pepper
1/4 teaspoon celery salt
4 pork loin chops (about 12 ounces total)
2 teaspoons cooking oil
1 large onion, thinly sliced and separated into rings
2 tablespoons water
1/2 cup dried sweetened cranberries
3 tablespoons water
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon finely shredded orange peel
1/2 teaspoon ground sage
1/4 teaspoon salt

1. In a small bowl stir together pepper and celery salt; rub onto both sides of chops. In a medium skillet heat oil over medium-high heat. Cook chops and onion rings in hot oil until chops are browned, turning once. Carefully add the 2 tablespoons water to skillet. Cover and cook over medium heat for 15 to 20 minutes more or until no pink remains and juices run clear. Transfer chops to serving plates; keep warm. Remove onions from juices with a slotted spoon; set aside.
2. Meanwhile, for the sauce, in a medium saucepan combine the cranberries, the 3 tablespoons water, the orange juice concentrate, orange peel, sage, and salt. Cook and stir over medium heat about 10 minutes or until the cranberries plump and mixture thickens. Stir in the onions; heat through. Remove from heat.
3. To serve, spoon about 1/4 cup sauce over each pork chop. Makes 4 servings.

Christina's Orange Cranberry Muffins

1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
2 teaspoons grated orange zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
2/3 cup milk
Preheat the oven to 375 degrees F.
Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump.
Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Christina's Cranberry-Apple Baked Brie

2 tablespoons maple syrup
1 tablespoon unsalted butter, melted
1 small Gala apple (about 6 ounces), cored, seeded and cut into 1/2-inch pieces
1/3 cup sliced natural almonds
1/3 cup sweetened dried cranberries
1 round (about 1 pound) whole Brie cheese

1. Heat oven to 350 degrees F. Coat small jelly-roll pan with nonstick vegetable-oil cooking spray or line with nonstick aluminum foil.
2. In small cup, mix together maple syrup and butter until well blended. Reserve 1/3 cup chopped apple. Set aside about 2 tablespoons of the best-looking sliced almonds. In medium-size bowl, toss remaining chopped apple, remaining sliced almonds, 1/4 cup cranberries and 1-1/2 tablespoons maple syrup mixture.
3. With sharp knife, split Brie in half horizontally. Place one half, cut side up, on prepared baking sheet. Spoon cranberry-apple mixture on top. Place other half Brie, cut side down, on top. Brush some of remaining maple syrup mixture on top of Brie. Arrange the reserved sliced almonds around top edge. Sprinkle the remaining cranberries in circle just inside almonds; pile the 1/3 cup reserved chopped apple in center.
4. Drizzle or brush remaining maple syrup mixture over apples, cranberries and almonds. (Or toss remaining apples, almonds, cranberries with remaining maple syrup mixture; arrange on top.)
5. Bake in 350 degree F oven for 7 minutes or until the Brie just begins to melt. Serve immediately with assorted crackers. Makes 16 servings.

Christina's Quiche Lorraine

8 slices bacon cut into 1/2-inch pieces and fried until crisp and brown
1/2 cup grated Gruyère cheese
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1 warm 9- inch pie shell, baked until light golden brown

Heat oven to 375 degrees and place rack in center of oven. Whisk all remaining ingredients except cheese in medium bowl. Spread cheese and bacon evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.I love the combination of bacon and cheese, but this recipe has infinite possibilities. Ham and asparagus is delicious, as is mushroom and goat cheese.

Christina's Tortellini Emilia

1 8-ounce package dried cheese-filled tortellini
1 1/2 tablespoons finely chopped red onion
1 tablespoons finely chopped shallots
1/2 tablespoon margarine or butter
1 cup half-and-half or light cream
1/4 cup milk
1 egg yolks
1/8 cup grated Parmesan cheese
1/2 tablespoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/4 cup shredded Gruyere or Swiss cheese (2 oz.)
1/4 cup walnut pieces
1 ounces prosciutto, finely snipped, or cooked ham, finely chopped

1. Preheat oven to 400 degree F. Prepare tortellini according to package directions. Drain; set aside. In a medium saucepan cook onion and shallots in hot margarine over medium heat until tender. Stir in cream and milk. Bring just to boiling. Remove from heat. In a small bowl lightly beat egg yolks. Slowly add about 1 cup of hot mixture to yolks, beating until combined. Return all to saucepan. Cook and stir over medium-low heat about 10 minutes or until slightly thickened and just bubbly. Stir in Parmesan, sage, and 1/4 teaspoon pepper. Transfer half of the tortellini to a small rectangular baking dish. Sprinkle with the cheese. Pour half of the sauce over tortellini. Top with remaining pasta, the walnuts, the prosciutto, and remaining sauce. Bake, uncovered, for 20 minutes or until top is lightly browned and mixture is bubbly. Let stand 10 minutes. Makes 4 servings.

Christina's Hearty Tomato Soup

1 lb. ground turkey
1/2 onion, chopped
1/2 bag of frozen veggies (pees/carrots/corn/green beans mix)
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (15 oz)
1 c. beef broth
2 t. brown sugar
1 t. celery seeds
salt and pepper to taste
1-3 stalks celery, chopped (optional)

1.Brown meat in soup pot; drain.

2. Add onions and seasoning (except sugar) right before the meat gets "dry" or too-cooked.

3. Add rest of veggies, including the diced tomatoes; cook for a bit.

4. Add tomato sauce, broth and sugar; stir.

5. Simmer covered for 30 minutes, stirring every now and then.

Christina's Ginger Soy Lettuce Wraps

4 chicken breasts, cut into thin strips
ginger, minced
1 garlic clove, minced
crushed red pepper flakes, to taste
6 scallions/green onions, julienned- 2 in.
1 can water chestnuts, drained and minced
1 carrot, minced
8 shiitake mushrooms, prepared and minced (plain mushrooms are fine, just sauté them up and then mince)
¼ c. soy sauce (scant)
1-2 T. honey- depending on how sweet you want it
Lettuce
little crispy rice noodles (opt.), 2 oz. raw peanuts, toasted (opt.), 1 can bamboo shoots, drained and minced (opt.)

1. Heat a large skillet over high heat. Add a little olive oil to start off with, then add water when needed- a tbsp. at a time.
2. Add chicken and season with salt and pepper (lots of pepper for extra spice).
3. Add garlic, ginger and red pepper flakes (the latter two according to taste); cook for a couple of minutes.
4. Add scallions and cook for another minute.
5. Add soy sauce and honey to form a sauce and glaze the chicken.
6. Remove from heat.
7. Serve wrapped in lettuce, or on top of shredded lettuce.

Christina's Rhubarb Shortbread

For the Jam

1 pound rhubarb, trimmed and cut into 1-inch pieces
1/2 cup granulated sugar
1/2 cup water
1 vanilla bean

For the Shortbread

4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 pound (4 sticks) unsalted butter, room temperature
4 large egg yolks
2 cups granulated sugar
Confectioners' sugar, for dusting

Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan. Split vanilla bean, scrape the seeds into the pan, and toss in the pod. Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes. Remove and discard vanilla bean. Transfer to a shallow bowl and let cool. Can be made ahead and refrigerated in an airtight container, for up to one week. If refrigerated, return to room temperature before using. You may substitute 1 cup of your favorite jam or preserves for the homemade.

Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy. Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light. Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.

Turn the dough out onto a work surface and cut into two pieces. Shape each piece into a ball and wrap in plastic wrap. Place in freezer until firm, about 30 minutes. Can be made ahead and frozen for up to one month. Thaw in refrigerator overnight.

Assemble and bake: Preheat oven to 350 degrees with rack in center. Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish. Pat the dough gently just to get it into the corners (you don't want to press it down), and spread with the rhubarb jam. Grate the remaining dough over the jam, and press it lightly to distribute it evenly. Bake until golden brown, about 40 minutes. Dust with confectioners' sugar as soon as it is removed from oven. Cool on a wire rack.

Cut the shortbread into bars when it is cool. You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings. Store covered at room temperature for up to 2 days.

Christina's Roasted Acorn Squash Soup with Horseradish and Apples

3 acorn squash (about 3 pounds total)
3 1/2 cups low-sodium chicken or vegetable broth, skimmed of fat
1 1/2 cups apple cider
1 tablespoon freshly grated horseradish
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Granny Smith apples(about 1 pound)
Juice of 1 lemon
1/4 cup coarsely chopped fresh flat-leaf parsley leaves
Olive-oil cooking spray

1. Heat oven to 450°. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes.

2. Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.

3. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sauté pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and sauté until golden brown. Serve soup garnished with sautéed apple mixture and chopped parsley.

Christina's Chili-Garlic Roasted Broccoli

1/4 cup extra virgin olive oil
5-6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend or poultry seasoning
1 large head broccoli, cut into thin, long spears

Preheat oven to 425°F.

Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly.

Transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17-20 minutes.

Lorri's Cranberry Chutney

1 12 oz bag fresh cranberries
2 firm pears or apples (tart ones are better) peeled, cored, and diced
1/2 c. coarsely chopped dried apricots
1 c. chopped onion (about 1 medium of any kind but I think red might be best)
1/2 c firmly packed dark brown sugar
1/4 c. cider vinegar
2 tbsp. finely chopped crystallized ginger
1/2 tsp red pepper flakes
1/2 tsp whole mustard seeds
1/2 tsp salt
1/2 tsp ground coriander

Combine all ingredients in a saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes. Serve at room temperature or chilled. Keeps for several weeks in refrigerator. Yummy on poultry!

Christina's Play-Off Meatballs

2 lbs. ground beef or turkey (I use lean turkey)
2 eggs
¾ cup instant oatmeal
3 tbls. dried minced onion
¾ cup shredded cheddar cheese
¼ cup ketchup
1 tsp. salt
½ tsp. pepper
2 tbls. regular oil
1 (12 oz. bottle) BBQ sauce

Mix ground beef (or turkey), eggs, oatmeal, onion, cheese, ketchup, salt, and pepper in large bowl. Form into tiny meatballs (about one inch wide). Preheat oven to 350. Heat oil in skillet. Add meatballs and cook, turning frequently until browned (about ten minutes). Transfer meatballs to baking dish and cover with BBQ sauce. Bake for thirty minutes. Serve with toothpicks or on sandwiches.

Christina's Brownie Mosaic Cheesecake

from Smitten Kitchen

Part One: One Bowl Brownies

4 ounces unsweetened chocolate (or 3/4 C cocoa powder plus 1/4 C butter)
¾ cup butter
1¾ cups sugar
3 eggs
1 teaspoon vanilla
½ teaspoon salt
1 cup flour

Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles.
Cool brownies in refrigerator, then cut them into ¾- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes, loosely measured, than you will need, and I’m sorry, you’re just going to have to decide for yourself what to do with the extra. Add cubes to cake batter as directed below.

Part Two: Crumb Crust
1½ cups or 5 ounces finely ground cookies like Chocolate Teddy Grahams
5 tablespoons unsalted butter, melted
1/3 cup sugar
1/8 teaspoon salt

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Part Three: Cheesecake
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar

Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.
Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
When completely cool, top with following glaze.

Part Four: Ganache Glaze
3 oz. bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
2 oz. butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan (or in a Pyrex cup in the microwave). With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

Christina's Blue Cheese Dip

1 C. mayonnaise
1 C. sour cream
1 block blue cheese, crumbled

Mix together and chill. Great with fresh vegetables.

Christina's Tres Leches Cake

Unsalted butter, room temperature, for baking dish
6 large eggs, separated
1 cup sugar
1 cup all-purpose flour, sifted
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
2 cups heavy cream
2 tablespoons confectioners' sugar

1. Preheat oven to 325°. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).

2. Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes.

3. In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour.

4. Prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Spread over cake. Chill in fridge for 24 hours. Serve! Garnish with toasted coconut or chopped pineapple, if desired.

Christina's Apple Butter

4 qts (16 cups) finely chopped tart apples
2 3/4 C. sugar
2 3/4 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp salt

Pour apples into crockpot. Combine remaining ingredients and drizzle over apples.

Cover. Cook in high heat 3 hours, stirring well with a large spoon every hour.

Reduce heat to low and cook 10-12 hours, until butter becomes thick and dark in color. Stir occasionally with strong wire shick for smooth butter.

Freeze or pour into sterilized jars and seal.

Christina's Whole Wheat Bread

4 C. whole wheat
1/4 C. vital wheat gluten (you can find it in the baking aisle)
2 1/2 C very warm water
1 TBSP yeast
1 TBSP salt
1/3 C oil
1/3 C honey

Preheat oven to 200 degrees. Stir together flour and vital wheat gluten. Add water and beat 7-10 minutes. Add yeast and beat 3 minutes. Add salt, oil and honey, beating well after each separate addition. Add more whole wheat flour until dough begins to pull away from sides of bowl.

Pour a few tablespoons of oil on counter and spread with fingers. Pour dough onto counter and knead 2-4 times from different directions. Divide dough in half and form loaves. Place in greased pans. Cover with wet towel and place in warmed oven. Turn off heat and let rise 20-30 minutes. Remove towel and turn on oven to 350 degrees. Bake 25-30 minutes and butter tops when done.

Christina's Butternut Squash Soup

1 medium-to-large butternut squash
4 C. chicken broth
3 TBSP butter or olive oil
1 tsp ginger

Halve and seed butternut squash. Lay it cut side down on a greased baking sheet. Cook at 400 for about an hour or until easily pierced with a fork. Let cool. When cool enough to handle, scoop out pulp and discard skin. Heat chicken broth and add butter/oil, ginger and squash. Simmer uncovered for 20 minutes. Puree mixture, then put back in pot to reheat.

Serve with a dollop of cream, some parsley or roasted pumpkin seeds as garnishes and enjoy!

Christina's Three Cheese Chicken Penne Florentine

1 t olive oil
3 c thinly sliced mushrooms
1 c chopped onion
1 c chopped red bell pepper
3 c chopped fresh spinach
1 T chopped fresh oregano
¼ t freshly ground black pepper
1 (16 oz.) carton cottage cheese
4 c hot cooked penne
2 c shredded chicken
1 c cheddar cheese, divided
½ c Parmesan, divided
½ c milk
1 can cream of chicken
Preheat oven to 425.
Heat olive oil in large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes, or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes, or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken ¾ c cheddar, ¼ c Parmesan, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining cheddar and Parmesan. Bake at 425 for 25 minutes or until lightly browned and bubbly.

Christina's Sour Cream Corn Bread

1/4 C. whole wheat flour
3/4 C. yellow cornmeal
3/4 C. unsifted white flour
3 TBSP. sugar
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 C. sour cream
1/4 C. milk
1 egg, beaten
2 TBSP vegetable oil

Preheat oven to 425 degree. Mix together flour, corn meal, sugar, baking powder, baking soda, and salt. Blend together sour cream, milk, egg, and vegetable oil. Stir wet ingredients into dry ingredients just enough to blend well. Pour into a greased 8" x 8" pan. Bake about 20 minutes or until done.

Christina's Bran Muffins

2 C. water
2 C. Post 100% Bran
1 C. oil
1 1/2 C. sugar
1 C. honey
4 eggs, beaten
1 qt. buttermilk
5 C. whole wheat flour
5 tsp. baking soda
1 tsp. salt
2 1/2 C. Kellog's All-Bran

Preheat oven to 400 degrees. Put water in small saucepan and heat over high heat. Bring to boiling, then remove immediately from heat and add Post cereal. Soak.

Meanwhile, in a LARGE bowl, combine oil, honey and sugar. Mix. Add eggs and soaked bran, mixing well. In another large bowl, sift flour, soda and salt together.

Alternately add dry ingredients and buttermilk to bran mixture, stirring between each addition. After both have been completely added, stire in Kellog's cereal and fold mixture until ingredients are well-moistened.

Spoon batter into well-greased muffin tins and bake for 15 minutes. Eat warm with butter or in a bowl with milk.

Christina's Honey Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread

1 1/2 C. honey
3 C. whole wheat flour
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp soda
1 1/2 tsp baking powder
2 eggs
1/4 C. cooking oil
1 tsp vanilla
2 C. unpeeled zucchini, shredded (either fresh or frozen--if frozen, drained)
1 C. shopped walnuts or pecans (optional)

Preheat oven to 350 degrees. In large bowl, stir together all dry ingredients. Mix all liquid ingredients in mixing bowl. Add dry ingredients to wet ingredients and mix until moistened. Add zucchini and mix well. If desired, add nuts and mix again. Grease and lightly flour 2 bread pans. Divide batter into pans and bake for 1 hour.

Christina's Chili Verde

1 lb. tomatillos
3 Tbs canola oil
3 lbs boneless pork butt (also called shoulder blade roast) , cut into 1-in chunks
2 fresh jalapeño chilies, seeded and chopped
5 garlic cloves, minced
1/2 tsp salt

Peel and discard husks from tomatillos. Rinse under cold water. Heat a large cast iron skillet over high heat and toast the tomatillos until slightly burned, about 5 minutes. Transfer to a food processor or blender and puree.

Heat oil in large Dutch oven. Add pork and brown on all sides. Stir in the jalapeños and garlic, and sauté for 3 minutes. Stir in the tomatillo puree and salt. Bring to a boil, scraping up the browned bits on the bottom. Reduce to low and cover with a lid; simmer for 2 hours. (Or you can transfer the entire mixture to a crock pot and cook on low for about 6 hours). The pork is done when it falls apart when pierced with a fork. Season with salt and pepper. Serve warm.

Christina's Fabulous French Bread

from Buffy Vandagriff Bailey

2 1/2 C. very warm water
1 TBSP sugar
1 TBSP salt (scant)
2 TBSP cooking oil
2 TBSP yeast
6 C. flour

Into mixing bowl fitted with dough hook, poor warm water, then add sugar, salt, 3 C. flour, yeast and oil. Beat vigorously 2 -3 minutes. Stir in remaining flour until all dry ingredients are thoroughly mixed. Allow dough to rest 10 minutes, then stir down. Repeat process until dough has rested 5 times.

Turn down onto floured board, knead only enough to coat with flour so it can be handled, then divide in half. Roll each part into a 9 x 12 rectangle and roll up like a jelly roll from the long side. Pinch the edge of the loaf to seal the dough. Place lenghtwise on a large cookie sheet sprinkled with corn meal, allowing for both loaves. With a very sharp knife, cut three gashes at an angle on top. Cover lightly and let rise at room temp for 30 minutes. Bake at 400 degrees for 30 minutes or until golden brown. Immediately place on cooling racks.

You can do combinations like 2 C white, 2 C wheat, 2 C oatmeal or 4 C white, 2 C wheat, etc. It's yummy however you make it!

Christina's Chicken Breasts with Raspberry Sauce

4 skinless, boneless chicken breast halves
1/2 tsp dried thyme
1/2 tsp dried sage
1/4 tsp salt
1/4 tsp pepper

1/4 C seedless raspberry jam
2 TBSP orange juice
1 TBSP wine vinegar

Combine thyme, sage, salt and pepper. Rub over chicken pieces, coating evenly.

Warm olive oil in 10-inch skillet. Add chicken and heat for 8-10 minutes or until tender and no longer pink, turning once. Remove from skillet and keep warm.

Stir together jam, OJ and vinegar. Add to skillet. Boil gently, uncovered about 2 minutes or until sauce is reduced to desired consistency. Serve chicken with sauce.

Christina's Honey Mustard Chicken

1/3 C dijon mustard
1/3 C honey
1 TBSP dried dill
1 tsp freshly grated orange peel
1 2.5 pound chicken, quartered

Preheat oven to 400.

Combine mustard and honey in small bowl. Stir in dill and orange peel.

Line a baking sheet with foil. Place chicken skin side down on pan. Brush sauce onto chicken, coating well.

Turn chicken over. Gently pull back skin and brush meat with sauce. Pull skin back over sauce.

Brush skin with remaining sauce. Bake until juices run clear when thickest part of meat is pierced with a knife, about 30 minutes.

We like this served with mashed potatoes and veggies.

Christina's Chicken Alfredo

1/2 TBSP olive oil
1/4 large onion, diced
3 boneless, skinless chicken breasts, cut into thin strips
1/2 C milk
1/2 C sour cream
1 tsp (rounded) dried basil leaves
Dash of garlic powder
6 oz cream cheese, cubed
1 package linguine or fettucine, uncooked
1/2 grated Parmesan cheese

Heat oil in large skillet over medium heat. Add onion and chicken and cook until onions are soft and chicken gently browned, about 8 minutes. Stir in milk, sour cream and basil. Heat to just boiling, then reduce heat and add cream cheese, stirring until cream cheese melts and sauce is smooth. Reduce heat to low. In a saucepan, cook pasta and drain. Stir Parmesan cheese into sauce and then toss with pasta. Serve immediately.

Christina's Spinach Lasagna

4 C (32 oz) ricotta cheese
2 large eggs
1/2 tsp salt
1/4 tsp pepper
2 10 oz packages frozen chopped spinach, thawed and drained
6 C (48 oz) spaghetti sauce
8 oz lasagna noodles
16 oz mozarella cheese, shredded

Preheat oven to 400. In medium bowl, mix ricotta cheese, eggs, salt and pepper. Add spinach and stir well.

Spread a small bit of tomato sauce in bottom of 9 x 13 baking dish.

Arrange layer of noodles on top. Spread on top 1/3 of ricotta mix, 1/3 of tomato sauce and 1/3 of grated cheese. Repeat 2 more layers.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake 15 minutes more, or until top is golden brown.

Christina's Baked Spaghetti Squash

1 medium spaghetti squash
12 oz bulk Italian sausage (optional)
1 1/2 C sliced fresh mushrooms
1 medium bell pepper, chopped
1/2 c finely minced onion
1 cloves garlic, minced
1/2 tsp dry Italian seasoning
1 1/2 C red pasta sauce
1 1/2 grated Monterey Jack or mozarella cheese
1/4 C snipped fresh Italian parsley

Halve squash crosswise and remove seeds. Place cut side down in 2 quart baking dish. Add 1/4 C water. Cover with vented plastic wrap and microwave on high 13-15 minutes or until tender when pierced with fork. Rearrange after 7 minutes for even baking.

Preheat oven to 350 degrees. In a large skillet, cook sausage, mushrooms, sweet pepper, onion and garlic over medium heat until sausage is no longer pink. Drain off fat. Scrape pulp from squash. Wipe out baking dish and coat with cooking spray. Spread half the squash in dish. Add half of mushroom mix and sprinkly with Italian seasoning and black pepper. Top with half the sauce and half the cheese. Repeat all layers except cheese. Bake 30 minutes. Sprinkle with cheese and bake 5 minutes more or until cheese is melted. Sprinkle with parsley and serve.

Christina's Tuscan Bean Soup

1/2 C chopped onion
1/2 C celery, chopped
2 cloves garlic, minced
2 C. sliced yellow squash or zucchini
1/2 tsp dry Italian seasoning
12 oz Italian sausage links, cut into 1/2 inch slices (or ham, cubed)
1 1/4 C dry Great Northern beans, soaked, cooked and ready to eat
4 beef bouillon cubes
1 14.5 oz can Italian diced tomatoes
5 oz spinach (optional)
1/3 C red wine (optional)

In a stock pot, drizzle olive oil and add onion and celery. Saute until onion is clear. Add garlic, squash, seasoning and sausage. Saute until sausage is cooked and squash is tender. Add beans, bouillion, 6 C water, tomatoes and wine. Heat through. Serve hot.

Christina's Deep Dish Chicken Pot Pie

2 frozen pie crusts, thawed
1 C chopped onion
1 C sliced fresh mushrooms
3/4 C sliced celery
1/2 C shopped red bell pepper
2 TBSP butter
1/3 C flour
1 tsp poultry seasoning
1/4 tsp salt
1/4 tsp black pepper
1 C half and half or milk
2 1/2 C cooked chicked, chopped
1 C frozen mixed vegetables
1 egg, beaten

Preheat oven to 400. Roll out one pie crust and place in 2 qt round baking dish.

In large saucepan, cook onion, mushroom, celery and sweet pepper in butter over medium heat for 4-5 minutes or until tender. Stir in flour, poultry seasoning, salt and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and veggies. Heat through, then pour into baking dish.

Place second crust over chicken mix. Turn edges of pastry under and flute to edges of dish. Brush pastry with egg. Cut slits to allow steam to escape. Bake 30-35 minutes and cool 20 minutes before serving.

Christina's Pasta Carbonara

1 pound spaghetti or rigatoni
1/4 C olive oil
1/4 pound bacon (or pancetta), chopped
1/2 tsp red pepper flakes
5-6 garlic cloves, chopped
1/2 C white wine
2 large egg yolks
Romano cheese

Cook pasta in generously salted water until al dente. Drain, reserving 1/2 C of pasta water.

Meanwhile, heat large skillet over medium heat. Add olive oil and bacon. Brown for 2 minutes. Add red pepper and garlic, cook 2-3 minutes more. Add wine and stir all pan drippings together.

In separate bowl, beat yolks in 1/2 C pasta water. Add pasta to skillet with bacon. Pour egg mixture over pasta and toss rapidly to coat pasta without cooking egg. Remove pan from heat and add large handful of cheese, lots of pepper and a little salt. Continue to toss until pasta soaks up egg and thickens, 1-2 minutes. Garnish with parsley and extra cheese.

Christina's Rice and Sage Stuffed Porkchops

1 C cooked rice
1/3 C shredded carrot
1/4 C green onion, sliced
1/2 dried sage
1/4 tsp salt
1/8 tsp pepper
4 pork loin rib chops, 1 1/4 inch thick
1 C sliced fresh mushrooms
1 TBSP butter
2 tsp flour
1/4 tsp salt
1/2 C milk
1/4 C sour cream
1 tsp dried parsley

In a small mixing bowl, stir together rice, carrot, green onion, salt and pepper.

Cut a pocket in each chop by cutting from fat side almost to bone.

Spoon stuffing into chops and secure with toothpicks. Place on rack in shallow roasting pan. Sprinkle with pepper. Bake 35-45 minutes at 375.

In small saucepan, cook mushrooms in butter until tender. Stir in flour, salt and dash pepper. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly, then 1 minute more. Stir in sour cream and parsely. Heath through.

To serve, remove toothpicks from ships and cover with sauce.

Christina's Pasta with Zucchini and Bacon

1 lb penne pasta
4 oz bacon, cut into 1/2 inch pieces
2 pounds (2 large) zucchinis, slices
1/2 C reserved pasta water
3/4 Parmigiano-Reggiano cheese
salt and pepper

Cook pasta in salted water until al dente. Drain pasta, reserving 1/2 C water. Return to pot and set aside.

In large saute pan, add bacon and cook until fat is rendered and bacon crispy. Add zucchini and cook until it begins to soften. Place cooked pasta over low heat. Add bacon, zucchini and cheese. Toss to combine. Season with salt and pepper and serve.

Christina's Salsa Skillet

1 green bell pepper, cut into julienne strips
1 red bell pepper, julienned
2 C potatoes, cubed and cooked
1 1/2 C chicken, cubed and cooked
1 15 oz can whole kernal corn, drained
1 15 oz can black beans, rinsed and drained
1 16 oz jar salsa

In large skillet, cook pepper strips in 1 TBSP cooking oil for 2 minutes. Add remainder of ingredients and stir gently.

Cover and cook over medium-low heat about 10 minutes or until heated through, stirring occasionally.

Serve with sour cream, if desired.

Christina's Turkey Meatballs

1 pound ground turkey
1 slice old bread, crumbled
1/4 C milk
1 large egg white
1/4 C grated Parmesan cheese
salt and pepper
1 28 oz can spaghetti sauce

Place all ingredients except spaghetti sauce in large bowl. Mix with hand mixer until thoroughly mixed.

With moistened hands, shape mixture into meat balls. In large skillet, heat 2 TBSP olive oil over medium heat. Add meatballs and cook until golden brown, about 5 minutes, turning often.

In large saucepan, heat spaghetti sauce to boiling. Reduce heat, add meatballs, and cover and simmer for 15 minutes. Uncover and simmer until meatballs are cooked through, about 15 minutes more. Serve over pasta or on a sandwich.

Christina's Haddock with Bacon and Onions

2 pounds haddock filet, cut into four 8 oz portions
2 TBSP lemon juice
6 slices bacon (smoky bacon, if you have it), chopped
8 cippolini onions (little onion pearls) or 1 medium vidalia, chopped
1 large garlic clove, finely chopped
1 C Italian bread crumbs (or 2 pieces old bread crumbled with Italian spices)
1/4 C flat-leaf parsley (or basil), chopped
2 large Roma tomatoes, seeded and chopped

Preheat oven to 400 degrees.

Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat jelly roll pan with a drizzle of olive oil (or butter). Set portioned fish into pan.

Heat small skillet over medium-high heat. Drizzle a little olive oil and add bacon. Cook 3 minutes, then add onions and garlic. Cook 10 minutes or until onions are soft. Remove pan from heat. Add bread crumbs and fold in to coat. Add parsley. Top fish with bread crumb mixture and bake 15 minutes. Top with chopped tomatoes and serve.

Christina's Pumpkin Whoopie Pies

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Christina's Glazed Chicken and Vegetables

Ingredients
1 2 1/2- to 3-pound whole broiler-fryer chicken
Cooking oil
2 medium potatoes, peeled and quartered
6 carrots, bias cut into 1/2-inch-thick slices
1/2 cup honey
1/4 cup prepared mustard
2 tablespoons margarine or butter
2 tablespoons finely chopped onion
2 teaspoons curry powder
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground ginger
2 medium apples, cored and cut into wedges

Directions
1. Skewer chicken's neck skin to back. Tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan; brush with cooking oil.
2. Insert an oven-going meat thermometer into center of an inside thigh muscle, making sure bulb does not touch bone. Roast, uncovered, in a 375 degree F oven for 1 hour.
3. Meanwhile, in a medium saucepan cook potatoes and carrots in a large amount of boiling water for 20 to 25 minutes or until nearly tender; drain.
4. For glaze, in a small saucepan combine honey, mustard, margarine or butter, onion, curry powder, garlic salt, crushed red pepper, and ginger. Bring to boiling, stirring constantly. Remove from heat; set glaze aside.
5. Discard fat in roasting pan. Arrange potatoes, carrots, and apples around chicken in pan. Spoon glaze over chicken, vegetables, and apples. Roast for 15 to 20 minutes more or until meat thermometer registers 180 degree F. At this time, drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven; cover and let stand 10 minutes before carving. Makes 6 servings.