Marni's cannelloni yumminess

½ tub Mascarpone cheese
½ tub Ricotta
½ c. cane sugar
2 Tbsp. vanilla

Place in food processor and puree for 20-30 seconds.
Fill cannelloni shells and sprinkle the ends with chocolate chips.

If you want chocolate filling, add ¼ c. cocoa powder and then puree it in the food processor.

Ms. Virginia's Overnight Rolls

¾ c. milk
½ c. shortening
⅓ c. sugar
1 pkg. yeast (2 ¼ tsp.)
¼ c. warm water
3 eggs, beaten
4 c. flour

Dissolve yeast in warm water.  Scald milk; add shortening and sugar.  Cool to lukewarm.  Add yeast mixture.  Measure flour and salt.  Add beaten eggs to milk mixture and then add the flour.  Stir and let sit in the refrigerator overnight.

Roll out ¼ at a time in 10-inch circles.  Cut into 10 wedges.  Roll up into butter horns (like croissants).  Let rise 2 hours.

Bake at 350 degrees (F) for 10-15 minutes.

The Thing I Eat Out of the Pan - aka: Chrissy's Custard

1 liter milk (4 c.)
4 eggs
300 g sugar (1 ½ c.)
50 g flour (¼ c.)
50 g vanilla pudding powder (¼ c.)

Heat the milk, stirring occasionally with spoon or whisk.  As milk is warming, whisk eggs, sugar, flour, and pudding powder in a separate bowl.  Once the milk starts to develop bubbles around the edge of the pot (around 180-190 degrees F), pour half of the milk into the bowl with the eggs and whisk.  Temper the eggs.  Once the eggs are tempered, pour the mixture in the bowl back into the pan with the milk.  Bring custard to a boil and stir while it thickens.  Be careful as the mixture is very hot.  Once the mixture has thickened, remove from heat.  Place a towel or lid on the pan and allow the pan to cool until you can easily touch the sides.  Transfer the mixture into a bowl and put a layer of saran wrap directly onto the mixture to prevent a crust from developing.  Place in fridge and allow to cool for several hours.  The longer it sits the better it tastes.  We like it best after 12 hours in the fridge but it usually doesn't last that long.

Cafe Rio Creamy Tomatillo Ranch

1 packet Ranch dressing mix
1 c. buttermilk
1 c. mayo
⅓ c. water
2 medium-sized tomatillos
½ c. packed cilantro
2 cloves garlic
1 jalapeno, seeded
juice of ½ lime

Add all of the ingredients to the blender and puree until smooth.  Chill for at least 2 hours prior to serving.

Cafe Rio Sweet Pork Barbacoa

Step 1:
3 lbs. pork butt or shoulder
1 c. cola
⅓ c. brown sugar

Step 2:
1 garlic clove, minced
½ c. chopped onion
½ tsp. chili powder
½ c. water
1 ¼ c. cola

Step 3:
1 c. cola
1 c. dark brown sugar
½ tsp. chili powder
1 4-ounce can diced green chilies
15 ounces medium red enchilada sauce

Step 1:
Place the pork in a large ziplock bag.  Add in the brown sugar and cola.  Mix around.  Place in fridge for at least an hour and up to overnight.

Step 2:
Add the pork to your slow cooker and discard the marinade.  To the slow cooker add in garlic, onion, chili powder, water, and cola.  Put the lid on and cook on high for 4 hours (or low for 8).  Remove the pork and shred it with two forks.  Discard the juices in the slow cooker.

Step 3:
Add the cola, sugar, chili powder, chilies, and enchilada sauce to your blender and blend until smooth.  Pour into the slow cooker and add back in the shredded meat.  Cook for an additional hour on low.

Cream Cheese Frosting

2 3-ounce packages cream cheese
½ c. softened butter
2 tsp. vanilla
4 ½ - 4 ¾ c. sifted powdered sugar

In a bowl beat together cream cheese, butter, and vanilla until light and fluffy.  Gradually add 2 c. powdered sugar, beating well.

Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.  Frost tops and sides of two 8- or 9-inch cake layers.  Cover cake and store in refrigerator.

Carrot Cake

2 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 c. finely shredded carrot
1 c. cooking oil
4 eggs

In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon.  Add carrot, oil, and eggs.  Beat with an electric mixer till combined.

Pour into 2 greased and floured 9X1.5-inch round baking pans.  Bake in a 350 F oven for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool on wire rack for 10 minutes.  Remove cake from pans.  Cool thoroughly on racks.  Makes 12-15 servings.

Recommended: frost with Cream Cheese Frosting

Root Beer Float Ice Cream

1 c. whole milk
3/4 c. sugar
2 c. heavy cream (not cooking cream)
10+ Tbsp. Torani root beery syrup
6 large egg yolks
2 tsp. root beer extract

Warm the milk, sugar, cream, and root beer syrup in a saucepan until the sugar dissolves.  Cover, remove from heat, and allow to steep for at least 30 minutes.

Separate eggs and place in a bowl.  (You can save the egg whites for cones later.)  Whisk egg yolks together.

Once the milk/cream mixture has finished steeping, warm the milk/cream mixture over a low-medium flame.  When warm, slowly add a little bit of the mixture into the egg yolks.  Continue this process until the egg yolks have been tempered.  Then add them into the milk/cream mixture.  Continue stirring, scraping the bottom as you stir.  Stir until the mixture thickens and coats the back of the spatula.

Once it coats the back of the spatula, remove from heat.  Stir in the root beer extract and then place in an ice bath.  Continue to stir mixture until the mixture has cooled.  Once cooled, transfer into the refrigerator.  Allow to chill thoroughly in the refrigerator while it cools (about 6 hours).

When ready, churn mixture in your favorite ice cream maker.  Place in the freezer.

Ice Cream Cones

Original recipe:
1/4 c. egg whites
7 Tbsp. sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
2/3 c. flour
2 Tbsp. butter, melted

Our recipe:
1 1/4 c. egg whites
2 c. + 3 Tbsp. sugar
2 1/2 tsp. vanilla extract
5/8 tsp. salt
1 2/3 c. + 1 2/3 c. flour
5/8 c. butter, melted

Preheat waffle maker.  (We set ours at 2.5)

In a small mixing bowl, whisk together the egg whites, sugar, and vanilla.  Stir in the salt and half of the flour, then mix with melted butter.  Beat in the rest of the flour until smooth.

Pour 1/2 of a medium baking scoop onto the oiled waffle maker.  Cook for 2 minutes.  Immediately transfer to rolling station.  Roll with roller and then let rest until cooled.

If the end of the cone does not seal, place a chocolate chip at the bottom while cone is still very warm to the touch.

Almond & Honey Tart

Almond & Honey Tart
(for two 9-inch tart pans)

Crust Ingredients:
all purpose flour - 250 g
butter - 120 g
sugar - 120 g
egg - 1

Filling:
butter - 100 g
honey - 60 g
fresh cream - 60 g
sugar - 60 g
sliced almonds - 200 g

In a bowl, place the room temperature butter and using a mixer, beat until smooth.

Add sugar and beat until white; add egg and mix well.

Sift flour into butter and sugar mixture and mix until dough forms.  Divide dough into two.  Wrap dough balls in plastic wrap and put in the fridge for about 30 minutes.

Remove dough and knead on a floured surface into a tart share; place into two tart pans, poking holes on surface with a fork.

Put into a 360 degree Fahrenheit preheated oven for 8-9 minutes.  Remove from oven and cool.

For filling: put butter, sugar, honey and cream into a saucepan and simmer on a low temperature until mixture thickens slightly.

Add almonds and simmer slowly, allowing to further thicken, until the mixture becomes thick enough to drizzle off the spoon.

While warm, add almond mixture to crusts and smooth surface; place into 395 degree Fahrenheit oven for 7-9 minutes until almonds are slightly browned.

Cool tart and enjoy!

Pumpkin Pie Oatmeal Crumb Bars

INGREDIENTS:

For the Oatmeal Crumb:
1¼ cups all-purpose flour
1¼ cups quick oats
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup light brown sugar
¾ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

For the Pumpkin Pie Filling:
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
¼ teaspoon salt
1 egg
1 egg yolk
½ teaspoon vanilla extract
1¼ cups canned pumpkin
⅓ cup evaporated milk

DIRECTIONS:

1. Make the Oatmeal Crumb: Preheat oven to 350 degrees F and adjust oven racks to center and upper-middle positions. Line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides; set aside.

2. In a medium mixing bowl, whisk together the flour, oats, baking soda and salt to combine. Add both the granulated sugar and brown sugar and mix until no clumps remain. Add the melted butter and vanilla extract, then stir with a fork until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake on the center rack for 15 minutes.

3. Make the Pumpkin Pie Filling: Meanwhile, in another medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add the egg, egg yolk and vanilla and whisk until well blended. Finally, whisk in the pumpkin, and then the evaporated milk until the mixture is smooth and thoroughly combined. 

4. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and return it to the center rack of the oven for 15 minutes. Remove it from the oven, pinch the remaining oatmeal crumb mixture into small pieces and sprinkle over the top of the pumpkin pie filling. Return the pan to the oven, placing it on the upper-middle rack, and bake for an additional 20 to 25 minutes, until it is golden on top and the center only jiggles slightly. 

5. Remove from the oven and allow to cool to room temperature, at least 1 to 2 hours. Then, transfer the pan to the refrigerator and chill for at least 2 hours. Cut into squares and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Boston Cream French Toast

1.  make pastry cream (see below)
2.  make french toast - after making place in 200° F oven to keep warm
3.  make chocolate (see below)
4.  assemble (see below)


Pastry cream recipe:
3 c. whole milk
1/2 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
1/4 c. cornstarch
1 Tbsp. flour
4 large egg yolks
1/4 c. butter
1 c. heavy cream, whipped to soft peaks

In a medium-sized saucepan, stir together 2 1/2 c. milk, sugar, and salt.  Bring to a simmer over medium heat, stirring to dissolve the sugar.

Whisk the cornstarch, flour, and egg yolks with remaining 1/2 c. milk.

Whisk some of the hot milk mixture into the egg mixture to temper them.

Pour the egg mixture back into the remaining simmering milk.  (Pouring through a strainer will prevent lumps later.)  Bring to a boil, stirring constantly with a whisk, until the mixture thickens.

Remove from heat and strain through a fine sieve.  Stir in the butter and vanilla extract.  If you are going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it.

Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), and then refrigerate until cool.

To complete, fold the whipped cream into the cooled pastry cream.

Other variations:
Caramel - add 3/4 c. chopped caramel (21-23 individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate - add 1 c. (6 oz.) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Peanut Butter - add 3/4 c. smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth.



Ganache:
1 c. chocolate chips or chopped semisweet chocolate
1/2 c. heavy whipping cream
2 tsp. softened butter

Place chocolate and cream in a small saucepan or microwave-safe bowl.

Heat over low heat (or in the microwave) until the cream is very hot.  Remove from heat and add 2 tsp. butter and stir until the chocolate melts and the icing is smooth.

To make the ganache, place 1 cup chocolate chips or chopped semisweet chocolate and 1/2 cup heavy or whipping cream in a small saucepan or microwave-safe bowl or cup.

Heat over low heat (or in the microwave) until the cream is very hot. Remove from the heat, add 2 teaspoons of softened butter and stir until the chocolate melts and the icing is smooth.

Assemble:
Place one piece of warm toast on the plate, top with a generous scoop of pastry cream, and spread to the edge of the bread.  Place another piece of toast on top of cream and then cover the top piece with a thick layer of warm ganache icing.

Serve!

Makes about 4 sandwiches - I think

Non-Alcoholic Egg Nog

Serves 2

2 c. milk
5 cloves
1/2 tsp. ground cinnamon
1/4 c. sweetened condensed milk (which is about 1/4 can)
4 egg yolks
1/2 c. sugar
1 c. heavy whipping cream
3/4 tsp. ground nutmeg
1 tsp. vanilla extract

Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan continually stirring until the mixture is no longer chilled.  Slowly increase the heat to medium still continually stirring and bring the mixture to a low boil.  DO NOT allow the mixture to come to a rolling boil!  Once mixture has come to a low boil, turn off heat.

In a medium bowl, combine the eggs and sugar.  Beat eggs using a mixer until lightened in color and fluffiness.

Slowly temper the eggs by adding a little bit of the hot milk mixture into the egg mixture.  Stir to incorporate.  Continue adding the hot milk mixture to the egg mixture until the egg mixture has come to a warm temperature.  Pour the egg mixture into the milk mixture and heat over medium heat for 3-5 minutes, stirring frequently until thickened.  You will know it is thick when you can leave a clean line on the back of the spoon but be careful because the mixture is hot on the back of the spoon.

Add the heavy whipping cream and nutmeg and mix until incorporated.  Then turn off heat and add vanilla.

Strain through a fine mesh strainer and then place in an airtight container in the fridge.  Let cool for at least 1 hour, preferably longer.  We like ours cold which takes at least 6 hours.

Peppermint Meringues

3 large egg whites
pinch of fine salt
1/4 tsp. cream of tartar
3/4 c. superfine sugar
1/4-1/2 tsp. peppermint extract (or finely crushed candy canes)
red food coloring, preferably gel

Position oven racks in the top and bottom thirds of the oven and preheat to 250° F.  Line 2 baking sheets with parchment paper.

**It is important to gather all ingredients for this recipe prior to starting.  Having the ingredients already measured out is incredibly helpful so that you can keep beating the eggs while adding ingredients.**

Beat the eggs whites and salt with an electric mixer on medium-high speed in a large bowl until foamy.  Add cream of tartar and continue to beat until soft peaks form.  While beating, add the sugar 1/4 c. at a time.  If using candy cane powder, lower sugar to 1/2 c. and add candy cane powder while beating after you add the sugar.  Continue to beat until stiff peaks form.  If using peppermint extract, add after sugar has been added in.

Fold the top of a pastry bag fitting with a round tip over and down a few inches.  Dip a paintbrush in the food coloring.  Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag.  Repeat with 3-4 more evenly spaced strokes.  (This didn't really work for us as the food gel stuck to the container instead of the meringue.)

Fill the bag with meringue.  Try to spoon it directly into the center so you do not smudge the food coloring.  Pipe 1-inch in diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.

Bake until the meringues are no longer glossy and feel light and dry when picked up - about 1 hour.  (In our Mauritania oven, bake for only 45 minutes.)  Turn off the oven heat and prop the door open.  I use kitchen towels or hot pads to prop the door open just a little bit.  Leave the meringues in the oven until they are completely dry - about 1-2 hours.

Store meringues in an airtight container at room temperature for up to 2 days - if they last that long.

Makes about 42 meringues

**  These can be made without the peppermint if you just want a pavlova.  Instead of piping into cookies, just spread stiff egg whites onto parchment paper in whatever shape you like.  Make sure it has even thickness and then proceed with recipe.

Richie’s fabulous Coal

Ingredients: 

Family package of Oreos (crushed up with small chunks to have the crunch)

Marshmallow cream (fluff)

¼ cup butter 

Instructions: Melt butter in a pan over the stove. Put marshmallow cream in the butter and mix together. Add the oreos to the butter/marshmallow cream. Mix together and put in a buttered 9x13 pan. Place in the fridge to cool.