Quick Fish Tacos

Modified from Bon Appetite May 2008

1 pound frozen cod fillets from Trader Joe's
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
2 tablespoons lime juice
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
1/2 cup Cilantro
Salsa Verde
Lime wedges

Whisk mayonnaise, milk, and lime juice in small bowl. Stir in cabblage, chill. Cook fish as directed on box. Coarsely chop fish; place on platter. Serve with lime mayonnaise cabbage mixture, tortillas, chopped onion, cilantro, avocados, Salsa Verde, and lime wedges.

Sicilian Sardine Sauce

From Essentials of Classic Italian Cooking by Marcella Hazen

4-6 Servings

8 oz, net weight, drained choice canned sardines packed in olive oil
2 c finocchio leaf tops or 1 3/4 cups fresh wild fennel
salt
1 Tb black raisins
1/2 c extra virgin olive oil
2 Tb chopped onion
4 flat anchovy fillets, chopped fine
1/3 c pignoli (pine nuts)
1 1/2 Tb tomato paste, dissolved in 1 c luke-warm water together with a large pinch of powdered saffron or 1/2 tea crumbled saffron threads
Black pepper, ground fresh from the mill
1 to 1 1/2 lbs pasta (best with bucatini or perciatelli, but thick, hollow tubes work)
1/2 c dry, unflavored bread crumbs, lightly toasted in the oven or in a skillet

Wash the finocchio tops or the wild fennel in cold water. Bring 4-5 quarts of water to a boil, add salt, and as the water resumes boiling put in the greens. Cook for 10 minutes with a cover set on askew. Off heat, retrieve the cooked fennel greens using a colander spoon, but do not pour out the water in the pot. Save it for cooking the pasta later.

When cool enough to handle, squeeze the greens gently in your hand to force moisture out, then chop them.

Soak the raisins in several changes of cold water for no less than 15 minutes, then drain them and chop them.

Put water in a saucepan and bring it to a lively simmer.

Choose a saute pan that can subsequently accommodate all the ingredients except the pasta. Put in the olive oil and chopped oniion, and turn on the heat to medium. Cook the onion, stirring, until it becomes translucent. Place the saute pan over the pot with simmering water, add the anchovies, and stir them constantly with a wooden spoon, mashing them from time to tiem with the back of the spoon.

When the anchovies are nearly dissolved to a paste, return the pan to the burner over medium heat, add the greens, and cook for 5 minutes, stirring from time to time.

Add the pignoli, the chopped raisins, the tomato paste and saffron solution, salt and a few grindings of black pepper, and turn over all ingredients to season them evenly. Continue to cook at medium heat, letting all the liquid in the pan bubble away. (The sauce can be prepared several hours in advance up to this point.) Add sardines, turning them over in the sacue two or three times, then remove from heat.

Bring the water in which you cooked the fennel greens to a boil, add a little salt, and in it cook the pasta.

Toss the sardine sauce with the cooked drained pasta. Add the bread crumbs and toss again. Allow the pasta to settle several minutes before serving.

Padd Thai Bann Gog (Bangkok-Style)

From Cracking the Coconut by Su-Mei Yu

makes one generous serving

1/4 c vegetable oil
3 large cloves garlic, minced
2-3 oz dried wide rice noodles, softened in warm water
1 c water (or as needed)
2 Tb rice vinegar or cider vinegar
1 tea fish sauce
1/3 c diced fried tofu
1 Tb salted Tien Jing cabbage or salt-packed capers, rinsed and dried
2 Tb unsalted peanuts dry-roasted and ground
1/2 tea Roasted dried chili powder or chili flakes
1 Tb sugar
1/4 lb fresh bean sprouts (1 c)
10-12 blades Chinese chives or 2 whole scallions, cut into 1 inch lengths
1 large egg

Heat a wok over high heat for 1-2 minutes. Add 3 Tb oil and the garlic and cook, stirring to prevent burning, until the garlic is golden. Lower the heat to medium, add the noodles, and cook, stirring with two spatulas to separate the noodles. If the noodles start to clump, lower the heat and add 1 Tb water, stirring and tossing. Continuing to add water 1 Tb at a time if necessary, stir-fry until the noodles are cooked by not soggy. Add the vinegar, fish sauce, tofu, and salted cabbage and continue to cook, stirring for 1 minute. Sprinkle the peanuts, chili powder and sugar on top of the noodle mixture and stir to mix, then quickly mix in the bean sprouts and Chinese chives. Push the noodle mixture to one side of the wok and add the remaining 1 Tb oil to the center of the skillet. Break the egg directly in to the oil and scramble it lightly. When the egg begins to set, push the noodle mixture back on top of the egg, then slide the noodle mixture onto a serving platter.

Grilled Fish Tacos

From Bon Appétit, May 2008

* 2 cups chopped white onion, divided
* 3/4 cup chopped fresh cilantro, divided
* 1/4 cup olive oil
* 5 tablespoons fresh lime juice, divided
* 3 tablespoons fresh orange juice
* 2 garlic cloves, minced
* 1 teaspoon dried oregano (preferably Mexican)
* 1 pound tilapia, striped bass, or sturgeon fillets
* Coarse kosher salt
* 1 cup mayonnaise
* 1 tablespoon milk
* Corn tortillas
* 2 avocados, peeled, pitted, sliced
* 1/2 small head of cabbage, cored, thinly sliced
* Salsa Verde
* Lime wedges

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Carrot Thing

From Sally's Mother, Evelyn W. Murov


Ingredients:


1 C grated carrots (4-5 med)
2 C brown sugar
1-1/2 sticks margarine (3/4 C)
3 eggs
1-1/4 C flour
2 t salt
1 t baking powder
1 t baking soda
1 T lemon juice
1 T water


Directions:
Cream sugar and margarine and add 3 eggs one at a time, beating after each addition. Add sifted flour mixture. Then add lemon juice, water and carrots. Mix well.

Put in greased casserole and bake at 350 for 30 minutes.


Other Info:
Another one of those recipes that my mother got when I was a little girl and I=ve been making for years. Actually it=s more of a carrot bread than ring or pudding as my mother used to call it. Lenny says we should just call it “Carrot Thing”. Use fine side of grater in grating. Can be fixed in am and put in refrigerator and baked before serving. However, you must allow enough time for it to reach room temperature before baking or else it will not get done.

I usually make it several days before I=m going to serve it and stick it in the freezer. The key is to defrost it early enough so that it=s at room temperature before baking, otherwise it takes forever for the inside to get done. I also use a food processor to grate the carrots and this gives it a somewhat different texture. Either way works fine and the result is delicious.

Cinnamon Scones

For the scones:
3 C all purpose flour
1/2 C sugar
2-1/2 t baking powder
1 t salt
1/2 t baking soda
3/4 C unsalted butter, at room temp
1 C cinnamon chips
1 C buttermilk

Preheat oven to 425 & butter a baking sheet. In a large bowl mix together the flour, sugar, baking powder, salt & baking soda. Blend the butter into the dry ingredients, using your fingertips or a pastry blender, until the mixture is crumbly. Add the cinnamon chips and mix to combine. Add the buttermilk and stir until the dough is tough and shaggy.

Drop by rounded tablespoonfuls onto buttered baking sheet. Bake until puffy and golden, 15-18 minutes. (approx 28 - 30 scones, depending on size - cinnamon chips made by Hershey)

Chocolate Chip Cookies

INGREDIENTS
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz)

PREPERATION
Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Cornbread Stuffing with Ham, Chestnuts and Sage

From Bon Appetit, November 2005

8 Servings

Stone-Ground Cornbread
6 Tb butter, divided
8 oz ham steak or pancetta, cut into 1/2-inch dice (about 2 c)
2 c chopped onion
3 large celery stalks, chopped (about 1 3/4 c)
2 Tb chopped sage
1 7.25 oz jar steamed, peeled chestnuts, coarsely crumbled (we use fresh)
1/3 c chopped fresh parsley
1/2 tea salt
1/2 tea ground black pepper
1 1/2 c low-salt chicken broth
2 large eggs
nonstick cooking spray

Preheat oven to 350. Coarsely crumble cornbread onto large baking sheet. Toast in the oven until slightly dried, about 5 minutes. Remove from oven, maintain oven temperature.

Butter a 11X7X2 inch glass baking dish. Melt 1 Tb butter in heavy large skillet over medium-high heat. Add diced ham and saute until browned, about 6 minutes. Transfer ham to large bowl. Melt 4 Tb butter in same skillet over medium-high heat. Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes. Transfer vegetable mixture to bowl with ham. Stir in chestunuts, parsley, 1/2 tea salt and 1/2 tea pepper.

Stir crumbled cornbread into ham mixture. Whisk 1 1/2 c chicken broth and eggs in medium bowl to blend. Mix into stuffing, adding more chicken broth by tablespoonfuls if dry. Transfer stuffing to prepared baking dish. Dot with reminaing 1 Tb butter. Spray sheet of foil on 1 side with nonstick spray. Cover cornbread stuffing with foil, sprayed side down. Bake 40 mintues. Uncover and bake until top begins to brown, about 20 minutes longer.

Caramelized Black Pepper Chicken

From Food and Wine magazine, September 2008

4 servings

1/2 c dark brown sugar
3 Tb Asian fish sauce
1/4 c water
3 Tb rice vinegar
1 tea minced garlic
1 tea finely grated fresh ginger
1 tea coarsely ground pepper
2 fresh Thai chiles, halved
1 Tb canola oil
1 shallot, thinly sliced
1 lb skinless, boneless chicken thighs, cut into 1 inch pieces
4 cilantro sprigs

1. In a small bowl, combine the brown sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.

2. Heat the oil in a large, deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken adn simmer over high heat until the chicken is cooked through, about 10 mintues. Transfer to a bowl and garnish with the cilantro.

Serve with Jasmine rice.

Pasta with Sausage, Basil and Mustard

From Food & Wine magazine, September 2008

4 servings

1 lb medium shells
1 Tb olive oil
1 1/2 lbs hot Italian sausages - casings removed, meat crumbled
3/4 c dry white wine
3/4 c heavy cream
3 Tb grainy mustard
Pinch of crushed red pepper
1 c thinly sliced basil

1. Cook the pasta in a large pot of boiling salted water until al dente; drain
2. Heat the oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat. Add the wine and simmer until reduced by half. Add the cream, mustard and red pepper adn simmer for 2 minutes. Stir in the pasta and basil and serve.

Amatriciana - Tomato Sauce with Pancetta and Chili Pepper

From Essentials of Classic Italian Cooking by Marcella Hazen

2 T veggie oil
1 T butter
1 med onion, chopped fine
1/4 inch thick slice of pancetta, cut into strips 1/2 inch wide and 1 inch long
1 1/2 c canned whole peeled tomatoes, drained and cut up
Chopped hot red chili pepper, to taste
Salt
3 T freshly grated parmigiano-reggiano cheese
2 T freshly grated romano cheese
1 lb pasta

Complements Bucatini, penne, rigatoni or conchiglie

1. Put the oil, butter and onion in a saucepan and turn on the heat to medium. Saute the onion until it becomes colored a pale gold, then add the pancetta. Cook for about 1 minute, stirring once or twice. Add the tomatoes, the chili pepper, and salt, and cook in the uncovered pan at a steady, gentle simmer for 25 minutes. Taste and correct for salt and hot pepper.

2. Toss the pasta with the sauce, then add both cheeses, adn toss thoroughly again.

Tomato Sauce with Olive Oil and Chopped Vegetables

From Essentials of Classic Italian Cooking by Marcella Hazen

2 c canned whole peeled tomatoes, cut up with their juice
2/3 c chopped carrot
2/3 c chopped celery
2/3 c chopped onion
salt
1/3 c extra virgin olive oil
1 to 1 1/2 lbs pasta

This is an all-purpose sauce for most cuts of factory-made pasta, particularly spaghetti and penne.

1. Put carrot, celery, onion, and salt in a with a touch of oil and cook for 5-10 minutes until onions begin to turn clear.

2. Add tomatoes and cook at slow simmer uncovered for 30 minutes. Stir from time to time.

3. Add the olive oil, raise heat slightly to bring to a stronger simmer, and stir occasionally, while reducing the tomato to as much of a pulp as you can with the back of a spoon. Cook for 15 minutes, then taste adn correct for salt.

Variation with Marjoram and Two Cheeses

The above sauce cooked through to the end, plus the following:

Marjoram, 2 tea if fresh, 1 if dried
2 T freshly grated parmigiano-reggiano cheese
2 T freshly grated romano cheese
2 tea extra virgin olive oil

1. While the sauce is simmering, add the marjoram, stir thoroughly, and simmer for another 5 minutes.

2. Off heat, swirl in the grated cheese, then the 2 tea olive oil. Toss immediately with the pasta.

Chicken Chilequiles

From Everyday Food

1 roast chicken, meat pulled off the bone and torn into small pieces
2-4 cloves of garlic
2 chipotle chiles in adobo sauce, chopped
1 28 oz can of whole peeled tomatos
1/2 - 1 c chopped cilantro
sour cream
chunck or crumbled feta
tortilla chips

Put garlic in a pan with a little oil. Once golden, add chilis and cook a few more minutes til warm.

Add tomatoes, with our without juice, depending on preference, cook an additional 3-5 minutes.

Add chicken to pan and mix well. Cook an additional 3-5 minutes, or until chicken is warm.

Take pan off heat and add cilantro.

Put a handful of tortilla chips in a bowl and scoop chicken mixture onto chips. Add a slice or two of feta or a bit of crumbled feta, a couple spoonfuls of sour cream and any additional cilantro as desired.

Grilled Greek Chicken Kebabs with Mint-Feta Sauce

From Everyday Food May 2008

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
1 zucchini, halved lengthwise and cut crosswise into 1 inch pieces
1/2 small red onion, quartered, layers separated
2 T olive oil
1 tea dried oregano
3 T red-wine vinegar
salt and pepper
1/2 c crumbled feta (2 oz)
1/4 c plain low-fat yogurt
1 c fresh mint leaves

1. In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano and 2T vinegar, season with 1/2 tea salt and 1/4 tea pepper. Marinate at room temp for 30 minutes or refrigerate up to overnight

2. Heat gril to medium. Skewer meat and veggies, alternating. Grill skewers until chicken is cooked through, 12-14 minutes

3. Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining T vinegar until smooth.

Rice To Go With:

Sesame-Lime Rice

1 c long-grain white rice (or jasmine)
salt and pepper
2 T sesame seeds, toasted
1 T veggie oil
1/2 tea finely grated lime zest plus 1 T fresh lime juice

1. Make rice in rice cooker.

2. Toss rice with sesame seeds, oil and lime zest and juice. Season with salt and pepper.

Lemon and Pine-nut Variation:

In step 2, replace veggie oil and lime zest and juice with same amounts of olive oil and lemon zest and juice; use 1/4 cup toasted pine nuts instead of sesame seeds.

Moosewood Muffins

Preheat oven to 350. Prepare a 12-cup muffin tin.

wet ingredients
6 T butter, at room temp
1/2 c sugar
1 egg
1/2 cup plus 2T milk
1/2 tea vanilla
2 cups chopped fruit, adn/or nuts and/or chocolate chips*

dry ingredients
2 c unbleached white all-purpose or pastry flour
1 tea baking powder
1/4 tea baking soda
1/4 tea salt
1/4 tea ground cinnamon

In a mixing bowl, cream together the butter and sugar until smooth. Beat in the egg and then the milk and vanilla; the mixture will look lumpy. By hand with a rubber spatula, fold in fruit and/or nuts and/or chocolate chips. Set aside.

In a separate bowl, sift together the flour, baking powder, baking soda, salt and cinnamon and mix well. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula without over-mixing. Spoon about 1/3 c of the batter into each muffin cup.

Bake for 20 minutes, turn and bake another 10-15 minutes until puffed and golden. Remove from oven and cool for 15 minutes.

Variations:
peach blueberry: 1 cup peeled and chopped fresh peaches and 1 cup fresh blueberries.
apple cranberry: 1 1/2 c peeled, cored and chopped granny smith apples, 1/2 cup fresh or frozen chopped cranberries and 1 additional T of sugar.
mango banana chocolate chip: 1/2 c peeled, pitted, and chopped ripe mangos, 1 peeled adn chopped ripe banana, and 1/2 c semi-sweet chocolate chips.
papaya red raspberry: 1 ripe papaya, peeled, seeded, and chopped adn 1 c fresh red raspberries.
peaches and pecans: 1 1/2 c peeled and chopped fresh peaches and 1/2 c chopped toasted pecans.
pear chocolate almond: 1 c peeled, cored and chopped ripe pears, 1/2 c chopped toasted almonds, and 1/2 c semi sweet chocolate chips.
pumpkin apple cinnamon: 3/4 c cooked mashed pumpkin (or canned), 1 c peeled, cored, and chopped apples, and an additional 1/4 tea cinnamon.
pumpkin pecan chocolate chip: 3/4 c cooked mashed pumpkin (or canned), 1/2 c chopped toasted pecans, and 1/2 c semi-sweet chocolate chips.
strawberry chocolate almond: 1 cup chopped fresh strawberries, 1/2 c chopped toasted almonds, and 1/2 c semi-sweet chocolate chips.

Salmon with Rhubarb Ginger Chutney - westcoastcooking.com

(Serves 4)

For the Rhubarb and Ginger Chutney:
2 stalks rhubarb, chopped, (about 2 cups)
1/2 cup crystallized ginger, chopped
1/4 cup sugar
1/4 cup raspberry vinegar
1 teaspoon salt
For the Salmon:
4 filets of Copper River Salmon, or other king salmon, skin removed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons light olive oil or corn oil

1.) To make the chutney, stir the rhubarb, crystallized ginger, raspberry vinegar and salt in a non-reactive (stainless steel or enameled) saucepan over medium-high heat. Cook, stirring until sugar is dissolved and mixture is beginning to boil. Cover, reduce heat to low, and cook 6 to 8 minutes, or until rhubarb is very tender and beginning to disintegrate. Chutney may be served at once or kept, covered and refrigerated, for several days.
2.) To grill the salmon, wipe the grill with a cloth dipped in olive oil, or spray it with an oil mister. Position the grill 4 inches above a bed of the glowing coals and wipe it with an oily cloth. Sprinkle the filets with salt and pepper and rub with oil.
3.) Place the filets, skinned-side up onto the rack and allow them to broil for 5 minutes. If the oil ignites, cool the flames with a little water splashed from a cup or streamed from a squirt gun. With a long spatula, turn the filets once and allow them to broil for 5 minutes more. Transfer to a warm platter or serving plates.

Butterscotch Brownies - Grandma Helton

Ingredients:

1/4 Cup Butter
1 egg
1 teaspoon Baking Powder
1/2 teaspoon Vanilla
1 Cup Packed light brown sugar
1/2 Cup Flour
1/2 teaspoon Salt
1/2 Cup Nuts

Steps:

1. Melt butter over low heat.
2. Remove from heat. Stir in brown sugar until blended.
3. Cool. Stir in egg.
4. Sift together and stir in: flour, baking powder, salt.
5. Stir in vanilla and nuts.
6. Spread in well greased and floured square pan (8 x 8 x 2),
7. Bake 20 - 25 minutes in 350 oven. (Appears soft when removed from oven because interior is supposed to be soft.)
8. Cut while warm into squares (about 18).

Snickerdoodles - Grandma Helton

Ingredients:

1 Cup Butter
2 eggs
2 teaspoon Cream of tartar
1/2 teaspoon Salt
1 1/2 Cup Sugar
2 3/4 Cup Flour
1 teaspoon Soda
(2 Tablespoon Sugar, 2 teaspoon Cinnamon)

Steps:

1. Pre-heat oven to 400.
2. Mix thoroughly: butter, sugar, eggs.
3. Sift together and stir in: flour, cream of tartar, soda, and salt.
4. Roll into balls the size of small walnuts.
5. Roll in mixture of sugar-cinnamon.
6. Place about 2 inches apart on ungreased cookie sheet.
7. Bake 8 - 10 minutes until lightly browned but still soft. (These cookies puff up at first ... then flatten out with crinkled tops.) - 5 dozen.

Traditional Apple Pie

Recipe courtesy Lea S. Cole
Show: Follow That Food
Episode: Follow That Apple

Pie Crust:
2 cups flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons cold water, plus 5 tablespoons cold water, as needed

Filling:
6 Jonagold apples, peeled, cored and sliced
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1 egg
Salt

Preheat oven to 400 degrees F.

To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour, and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate.

In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside.

On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate.

Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, and seal and flute the edge. Cut slits on top crust to allow steam to escape.

To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Cover pie with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until crust is golden and apples are tender.

Serve warm with ice cream or just plain.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Cream Cheese Kolacky - Grandma Kosmak

8 oz Cream cheese
1/2 lb butter
2 c flour
2 T sugar
2 t Baking Powder

Cream butter and cheese together, then work in flour which has been sifted with baking powder and sugar. Knead to form a stiff dough. Roll out 1/4" thick. Fill with desired filling. Bake 350 for 20m.

Kolacky - Grandma Kosmak

1 lb Butter
1 8oz + 3oz Cream Cheese
4 c Flour
4 egg yolks beaten
1 T powdered sugar
1/2 t salt

Mix well and fridge overnight. Roll to 1/4" thickness and form to desired shape. Fill with desired filling. 12m-15m 350-375.