Mocha Granola

/

Ingredients
½ cup butter, melted
½ cup maple syrup
1 tablespoon instant espresso powder
2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon vanilla
3 cups rolled oats
1 cup slivered almonds
1 cup chocolate-covered coffee beans

Method
Heat oven to 300 F and line a baking sheet with parchment paper.

In a large bowl, mix together butter, syrup, espresso powder, cocoa powder, salt and vanilla until combined. Stir in oats and almonds.

Pour onto prepared baking sheet and bake 30-35 minutes, stirring every 10 minutes.

Let cool and stir in coffee beans. Store in an airtight container and serve with yogurt or milk.

Apple Butter Waffle Topped with Stewed Apples

/
180926---Waffles-0194.jpg

Apple Butter Waffle Topped with Stewed Apples
Start to finish: 35 minutes
Impresses: 4; 2 waffles each

Ingredients
For the stewed apples:
1 pound golden delicious apples
2 tablespoons butter
¼ cup brown sugar
1 tablespoon cinnamon

For the apple butter waffle:
1½ cups water
4 tablespoons butter, melted
2 eggs
½ cup apple butter
2⅓ cups No-fail Waffle Mix


Method
For the stewed apples:

Peel and core apples, then cut into ¼-inch slices. Bring a cast iron skillet or Dutch oven to medium heat and add butter to melt. Toss in sliced apples, brown sugar and cinnamon. Cook, stirring constantly, until apples soften, about 20 minutes. While apples cook, prepare waffles.

For the apple butter waffles:
Bring a waffle iron to medium-high heat.

Combine water, butter, eggs and apple butter in a large bowl. Add in waffle mix and whisk until just combined; a few lumps are OK.

Spritz waffle iron with cooking spray then ladle in ¼–½ cup batter, depending on the size of the iron.

Let cook until crispy and browned on the outside — about 4–5 minutes depending on the iron.

Remove with a fork and serve immediately, or place on a baking sheet topped with a cooling rack and keep warm in a 250 F oven.

Fig Pop Tarts

/

Ingredients
For the pop tarts:
1 package prepared pie dough
4 ounces whipped cream cheese, softened
2 tablespoons fig jam

For the glaze:
2 tablespoons lemon juice
1 cup powdered sugar

Method
For the pop tarts:
Heat oven to 350 F and line a baking sheet with parchment paper.

Unroll each sheet of pie dough and trim the edges to make a rectangle. Using a sharp knife, slice each sheet into 6 equal rectangles. (Tip: Cut in half lengthwise and then into thirds.)

Combine cream cheese and jam in a small bowl.

Dollop 1–2 teaspoons of cream cheese mixture in the center of 6 of the pie dough rectangles.

Using your finger, brush the edges with a little bit of water before topping each rectangle with another piece of pie dough. 

Using a fork, crimp the edges to seal. Cut a few lines in the top to vent.

Place on prepared baking sheet about 2 inches apart and bake 12–15 minutes or until golden.

For the glaze:
While pop tarts bake, combine lemon juice and powdered sugar in a small bowl by whisking together.

Once pop tarts are done, transfer to a cooling rack and drizzle with a good amount of glaze before serving.

Crescent Cinnamon Rolls

/

Start to finish: 40 minutes
Makes: 8 rolls

Ingredients
For the cinnamon rolls:
1 can crescent rolls
½ cup (1 stick) butter, softened
1 tablespoon cinnamon
½ cup brown sugar, lightly packed

For the frosting:
1 8-ounce block cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk

Method
For the cinnamon rolls:
Heat oven to 350 F and butter a round cake pan.

Unroll crescent roll dough onto a lightly floured surface. Layer each triangle slightly over the other in a two-by-four rectangle. Press to seal all edges together.

In a small bowl, mash together butter, cinnamon and brown sugar. Spread over crescent roll dough — edge to edge. 

Starting on the long edge, tightly roll dough into a log and press to seal the edge. Using a serrated knife, slice into eight equal rounds. 

Place in prepared cake pan, rolls touching, and bake 18–20 minutes or until golden.

For the frosting:
While the rolls bake, beat together cream cheese, powdered sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes. 

Add in milk as needed to slightly thin the mixture. 

Once rolls are baked, let cool 5 minutes before coating in frosting.

Peanut Butter & Dark Chocolate Energy Bars

/

Start to finish: 1 hour 30 minutes
Makes: 12 

Ingredients
2 cups quick oats
1 cup wheat germ
½ cup flaked or shredded coconut, unsweetened
½ cup flax meal
1½ cups peanut butter
½ cup honey
1 teaspoon vanilla
½ cup dark chocolate chips
2 tablespoons butter

Method
Line a 13-by-9-inch baking dish with parchment paper. Set aside.

In a large bowl, stir quick oats, wheat germ, coconut, flax meal, peanut butter, honey and vanilla until evenly distributed and mixture becomes thick. If you’re noticing that the mix isn’t holding together, add another ¼ cup of peanut butter and pour in a little more honey. Or, if it seems to be too gooey to hold together, add more oats. Once you’ve mixed the ingredients, press evenly into prepared dish and refrigerate for 1 hour. Once set, cut into bars.

In a small microwave-safe bowl, melt together chocolate chips and butter, stirring every 30 seconds, until melted. Using a fork, drizzle chocolate over bars and place in the fridge until chocolate has hardened — about 15 minutes.

Store in an air-tight container in the fridge for up to 2 weeks.


Oven Baked Eggs

/

Start to finish: 15 minutes
Impresses: 4

Ingredients
8 eggs
1/2 cup half and half
1/2 cup Parmesan cheese,
grated
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter

Method
Heat oven to 375 F.

Place a medium-size, high-sided, oven-proof skillet over medium heat.

Beat together eggs, half and half, Parmesan, salt and pepper.

Add butter to the skillet and let melt. Pour in egg mixture.

Using a rubber spatula, gently scrape down edges and lift edges to let unset eggs flow into the bottom of the skillet.

Once the bottom is set, place in the oven.

Bake 8-10 minutes or until set.

Slice and serve.

Prosciutto-Wrapped Asparagus with Hollandaise

/

Start to finish: 25 minutes
Impresses: 6

Ingredients
For the asparagus:
1 pound asparagus
1/4 pound prosciutto, thinly sliced

For the hollandaise:
2 egg yolks
1 lemon, juiced
Dash of cayenne
½ cup (1 stick) butter, melted

Method
For the asparagus:
Heat oven to 400 F.

Trim the flat ends of the asparagus and slice prosciutto in half lengthwise.

Starting at the tip of the asparagus, wrap one slice of ham around the three stalks to bundle. Repeat until all asparagus is wrapped and lay in a single layer on a baking sheet. 

Roast 15 minutes until slightly crispy. 

For the hollandaise:
Combine egg yolks, lemon juice and cayenne in a blender and blend on high until frothy.

With the blender set to low, slowly pour in melted butter until emulsified. 

To serve, drizzle over asparagus.

No-Fail Waffle Mix

/

Start to finish: 10 minutes
Makes: 10 cups (enough for 30, 4-inch waffles)

Ingredients
1½ cups buttermilk powder
6 cups flour
1 cup powdered sugar
2 cups cornstarch
6 tablespoons baking powder
2 teaspoons salt

Method
Sift all ingredients into a large bowl and whisk to combine. Use a funnel to pour into an airtight container and store until ready to use.

To use:
Bring a waffle iron to medium-high heat.

Combine 2⅓ cups waffle mix with 1½ cups water, 7 tablespoons melted butter and 2 eggs. Whisk until just combined; a few lumps are OK.

Spritz waffle iron with cooking spray then ladle in ¼–½ cup batter, depending on the size of the iron.

Let cook until crispy and browned on the outside — about 4–5 minutes depending on the iron.

Remove with a fork and serve immediately, or place on a baking sheet topped with a cooling rack and keep warm in a 250 F oven.

Perfect Fried Egg

/

Rice cereal isn’t the only breakfast food distinguishable by a “snap,” “crackle” and “pop.” When a fresh egg meets hot butter, the spatter crisps the edges for the best fried egg — just like grandma used to make.

Start to finish: 5 minutes 
Impresses: 1

Ingredients
2 tablespoons butter
3 eggs
Salt and pepper

Method
Heat a large skillet over medium-high heat. Add in butter to melt and swirl to coat pan. 

Carefully crack egg into pan. Let bubble and cook about 45 seconds before using a spoon to baste edges of egg with hot butter. Continue to cook 1–2 minutes until whites are set and yolk is soft.

Season with salt and pepper before serving.

Sweet Potato and Chicken Sausage Hash

/

Start to finish: 25 minutes
Impresses: 6

Ingredients
2 tablespoons butter
¼ yellow onion, diced
1 pound sweet potatoes,
baked and diced
½ pound chicken apple sausage, diced
¼ teaspoon salt
¼ teaspoon pepper
Chives (optional)

Method
Melt butter in a cast iron pan over medium heat. Add in onions and sauté until slightly translucent, about 5 minutes. 

Add in sweet potatoes and chicken sausage. Toss to coat with onions and butter and raise heat to medium-high. Let hash brown for 3–4 minutes before turning to repeat and brown evenly.

Season with salt and pepper and top with chives.

The Salty-Sweet

/

Start to finish: 10 minutes | Impresses: 1


Ingredients
1 tablespoon cream cheese
1 tablespoon peanut butter
2 slices white bread
1 tablespoon butter, softened
2 tablespoons grape jelly
¼ cup wavy chips, crumbled


Method
Heat a nonstick skillet over medium-low heat.

In a small bowl, combine cream cheese and peanut butter. Set aside.

Spread butter on one side of each slice of bread. Spread peanut butter mixture on the opposite side of one slice and the jelly on the opposite side of the other slice.

Place slice with peanut butter in skillet, buttered side down, and toast until browned, about 3–4 minutes. Sprinkle with crumbled wavy chips and top with other slice of bread, jelly side down. Flip and grill an additional 3–4 minutes. Slice and serve immediately.

The Fig & The Pig

/

Start to finish: 10 minutes
Impresses: 1

Ingredients
2 slices wheat bread
1 tablespoon butter, softened
2 tablespoons fig jam
2 ounces Brie cheese
2 slices bacon, cooked

Method
Heat a nonstick skillet over medium-low heat.

Spread butter on one side of each slice of bread. Spread one tablespoon fig jam on the opposite side of each slice.

Cut Brie lengthwise and remove rind. Layer cheese on top of one side with jam. Add bacon and top with other slice of bread, jam-side down.

Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately.

Sage & Brown Butter Ravioli

/

Start to finish: 30 minutes
Impresses: 6

Ingredients
1 package cubed butternut squash
½ cup ricotta cheese
1 teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper
1 tablespoon fresh sage
½ cup water
1 package wonton wrappers*
½ cup salted butter
¼ cup fresh sage, chopped

Method
Steam butternut squash to package instructions, then place into bowl of a food processor with ricotta, salt, pepper, red pepper and sage. Pulse until smooth.

Pour water into a small bowl and lay out wonton wrappers.

Place 1 teaspoon filling in the center of a wonton wrapper. Dip your finger in water to wet all four edges of the wrapper. Place another wrapper on top and press to seal. Repeat until all filling and wrappers are used.

Heat a pan over medium heat. Add in half of butter and melt until it begins to brown. Add in half of prepared ravioli and sage and sauté 2–3 minutes until translucent and edges have crisped. Place in a serving bowl, then repeat with other half. Serve immediately.

*Available in the refrigerated section near produce


Sourdough Bread

/

Start to finish: 11 hours
Makes: 1 loaf

Ingredients
1½ cups filtered water
½ cup sourdough starter
3 cups unbleached bread flour
1¼ teaspoons sea salt
1/8 cup filtered water

Tip
If you don't have a starter, use 1/4 teaspoon instant yeast and follow the yeast method. Steps that differ from the original are denoted with numbers.

Method
In a large bowl, mix together water, starter and flour just to combine. Let rest 15–30 minutes.

Add sea salt and additional water and mix again, just to combine. Cover with a towel and let rest for 1 hour. (1)

Transfer dough to a floured surface and lift four corners of the dough one at a time into its center to shape a tight round. Let rest for 15 minutes or directly move into a well-floured basket or colander lined with a cloth napkin. Refrigerate 8 hours or overnight. (2)

With an hour remaining in the fridge, heat oven to 500 F. Place a cast iron pot with a lid on the center rack and let it come to temperature in the oven for one hour.

Remove sourdough loaf seam-side down from the basket onto a well-floured piece of parchment paper. Score the loaf with a double-edge razor or sharp knife. 

Place parchment and loaf into the preheated pot, cover with lid and bake 30 minutes. Remove lid and bake an additional 10 minutes or until the crust is golden brown. Cut warm into slices and serve with butter or let cool and slice for sandwiches.

Yeast Method
1: Allow dough to fermet for 12–18 hours.

2: After the fermentation time, shape and let rest on well-floured parchment paper for 20 minutes before following baking instructions.

Thanksgiving Mac

/

Start to finish: 1 hour
Impresses: 6

Ingredients
16-ounce box spiral pasta noodles
1 pound smoked cheddar cheese, shredded
8 ounces mild cheddar cheese, shredded
½ cup milk
6 tablespoons butter, plus more for dish
1 box cornbread stuffing mix

Method
Heat oven to 375 F.

Cook pasta to just one minute shy of box instructions so the noodle still has a slight bite to it.

Drain pasta, pour back into pot and return it to the stove over medium-low heat. Add in shredded cheeses, milk and 2 tablespoons butter. Stir until fully combined and cheese is melted. Remove from heat.

Liberally butter a casserole dish. Pour noodles and cheese into the dish and set aside.

In a medium-sized, microwave-safe bowl, melt remaining 4 tablespoons of butter, about 30 seconds. Stir in cornbread stuffing mix and toss to coat.

Sprinkle mixture atop noodles and cheese, then bake for 30 minutes or until golden brown. Serve immediately.

Ugly Peach Pie

/
180412---pies-20016.jpg

Start to finish: 1 hour 45 minutes
Makes: One pie

Traditional crust instructions
Ingredients
2¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold, unsalted butter, cut into cubes
¼ cup ice water

Method
Pulse together flour, salt and sugar in a food processor. Add cold butter and pulse until a coarse meal is formed. Drizzle in 1 tablespoon of water at a time until a lumpy dough begins to come together. Be sure to not add too much water, as the ideal dough isn’t sticky.   

If you don’t own a food processor, whisk together flour, salt and sugar in a large bowl. Using a fork, pastry cutter or your fingers, combine the butter until a coarse meal is formed — about the size of small peas. Use a spatula to slowly add in water.

Turn half of the dough onto a floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. Repeat with other half.

Unwrap dough on a floured surface. Flour hands and rolling pin. Roll out dough into a circle, about ¼-inch thick, large enough to fit over the pie pan.

Place dough and lightly press into pan. Trim or crimp edges and bake based on full recipe instructions.

Make it savory by removing the sugar, cutting down the butter to ¾ cup and adding in ½ cup whole milk ricotta cheese.

Filling instructions
Ingredients
2 pounds fresh peaches, about 5–6 cups once peeled and sliced
½ cup sour cream
½ cup dark brown sugar

Method
Using a paring knife, remove skin on peaches and slice in half, being careful while removing the pit. Discard pit and slice into ½-inch wedges.

Add peach slices to large bowl with sour cream and brown sugar. Use a wooden spoon to toss until fully combined.

Pour into prepared pie crust. 

Streusel topping instructions
Ingredients
½ cup (1 stick) cold, unsalted butter, cut into pieces
½ cup brown sugar
½ cup quick oats
½ cup flour
1 teaspoon salt 

Method
In a large bowl, combine all ingredients with a fork or your hands until crumbled and butter is the size of small peas.

Ugly Peach Pie assembly instructions
Heat oven to 350 F.

Prepare half of a traditional crust recipe, roll and press into a pie pan.

Prepare peach filling and pour into pie pan.

Prepare streusel topping and generously top pie from edge to edge.

Bake 45–50 minutes or until golden brown and peach filling is bubbling. 

Cool, slice and serve.

Baked BBQ Nuggets

/

Start to finish: 1 hour 15 minutes
Makes: 25–30 nuggets

Ingredients
For the nuggets:
2 16-ounce bags frozen, riced cauliflower
1 cup grated Parmesan cheese
4 eggs
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
¼ teaspoon salt
¼ teaspoon pepper
4 cups corn cereal, preferably flakes, crushed
1 cup barbeque sauce
2 tablespoons blue cheese
¼ cup parsley, chopped

For the dipping sauce:
 1 package ranch dressing mix
2 cups cottage cheese
½ cup blue cheese crumbles


Method
For the nuggets:
Heat oven to 400 F. Line a baking sheet with parchment paper and set aside.

Microwave riced cauliflower to package instructions. Once prepared, pour into a large bowl with Parmesan, 2 eggs, garlic powder, parsley flakes, salt and pepper. Stir to combine.

Press cauliflower mixture onto prepared baking sheet and bake 25 minutes, or until the top starts to brown. 

Let cool at room temperature or pop in the freezer for about 10 minutes. Once cool, break or cut into pieces and set aside.

Line another baking sheet with parchment paper.

Lightly beat remaining eggs in a shallow dish and pour crushed corn cereal into another shallow dish.

Dip cauliflower pieces into egg and then coat with corn cereal. Place onto prepared baking sheet and bake 15 minutes.

Remove from oven and toss pieces in barbeque sauce. Place back on baking sheet and bake 5 more minutes.

Sprinkle with blue cheese and parsley and serve with dipping sauce (recipe below).

For the dipping sauce:
Combine ranch mix and cottage cheese in a blender and pulse until smooth. Fold in blue cheese crumbles.

The French Onion

/

Start to finish: 30 minutes
Impresses: 1


Ingredients
3 tablespoons butter, softened
1 tablespoon olive oil
1 onion, thinly sliced
2 slices whole-wheat or rye bread
2 ounces deli roast beef, sliced
2 ounce Gruyère cheese, shredded


Method
Heat a nonstick skillet over medium heat. Add in 2 tablespoons butter and olive oil.

Once butter has melted, add in sliced onions and toss to coat. Sauté until translucent, then reduce heat to medium-low. Cook, stirring frequently, until soft and caramelized, about 15–20 minutes. Set aside.

Spread remaining tablespoon of butter on one side of each slice of bread. Layer 2 tablespoons caramelized onions, roast beef and Gruyère atop the opposite side of one slice and top with the other slice, buttered side up.

Place sandwich in skillet and toast until browned and cheese is melted, about 3–4 minutes per side. Slice and serve immediately.

Dark Chocolate Waffles with Spicy Whipped Cream

/

Start to finish: 25 minutes | Impresses: 4; 2 waffles each

INGREDIENTS

For the dark chocolate waffle:
6 ounces dark chocolate bar, finely chopped
7 tablespoons butter, melted
1½ cups water
2 eggs
1 teaspoon espresso powder
2⅓ cups waffle Mix

For the spicy whipped cream:
½ cup heavy cream
¼ teaspoon ground cayenne pepper
2 tablespoons agave nectar

METHOD
For the dark chocolate waffle:
Add dark chocolate and butter to a large, microwave-safe bowl. Microwave on low power for 1 minute, or until melted, stirring every 20 seconds. Let cool.
Bring a waffle iron to medium-high heat.
Add water and eggs to melted chocolate and whisk until smooth. Add in espresso powder and waffle mix and stir until just combined; a few lumps are OK.
Spritz waffle iron with cooking spray then ladle in ¼–½ cup batter, depending on the size of the iron. Let cook until crispy and browned on the outside — about 4–5 minutes depending on the iron. Remove with a fork and serve immediately, or place on a baking sheet topped with a cooling rack and keep warm in a 250 F oven.

For the spicy whipped cream:
Add all ingredients to a medium-sized metal bowl. Using a whisk or electric mixer, beat until soft peaks form.