Dutch Baby - German Apple Pancake

Ingredients

• 4 eggs
• 1/2 cup unbleached all-purpose flour (I used whole wheat.)
  
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 1 pinch salt
• 1 cup milk (I used soy milk.)
  
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted (I used salted butter.)
  
• 1/2 teaspoon ground nutmeg
• 
  
• 1/4 cup unsalted butter
• 1/2 cup white sugar, divided (I left out the second 1/4cup.)
  
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 large tart apple - peeled, cored and sliced

Directions

1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples. (I sauteed the apples in the mixture, without the remaining sugar, until they started to soften.)
   
4. Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.

Sauteed Kale (or other greens)

1 bunch kale (or other greens- mustard, bok choi, etc.)
garlic
butter

Melt butter, saute minced garlic, and saute greens. Eat. Mmmm.

Spaghetti alla Rucola

2 T butter
1 large bunch arugula, washed and cut into bite size pieces
Salt & freshly ground black pepper
3/4 cup heavy cream
1/4 cup Parmesan cheese
1 lb spaghetti noodles
optional: garlic

Bring a pot of water to boiling for the pasta, and follow the directions for cooking on the package. In the meantime, melt the butter in a saute or saucepan large enough to hold all ingredients. If using garlic, mince, and saute, and then add the arugula, and wilt it (about 5 minutes). Season with salt and pepper. Stir in the heavy cream and the cheese, and simmer over low heat until the sauce thickens. Toss the cooked noodles in, and stir until the noodles have absorbed some of the sauce.

King Arthur Sour Cream Coffee Cake

Cake:

1/2 cup butter

1 cup sugar

2 eggs

2 cups flour

1 t baking powder

1 t baking soda

1/2 t salt

1 cup sour cream (if not full cup, finish with milk) or yogurt

Topping/Filling:

1/4-1/2 cup butter, softened

1/2 cup flour

1/3 cup brown sugar

1/2 t cinnamon

chopped walnuts

Cream wet ingredients. Mix dry ingredients together and fold into wet ingredients. Grease and flour a 9x9" pan, and pour half of the cake mixture in, flattening to fill the pan. Mix the flour, brown sugar, and cinnamon together, and then cut the butter in until moist and crumbly. Mix in walnuts if desired. Spread 1/3 of the topping on the batter in the pan, spread the rest of the cake batter on top, and then the rest of the topping. Bake in 350 degree oven for 35-40 minutes or until no longer jiggly.

Christy's Baked Eggplant "Parmesan"

Ingredients: 1 eggplant bread crumbs or crushed Ritz crackers (this was really good) or Panko italian seasoning 1 lb ground turkey (optional) mozzarella cheese spaghetti spaghetti sauce Preparation: Preheat oven to 415 deg. Cut up eggplant into small pieces or thin slices. Spray or grease 9x13 pan. Throw eggplant in pan with some bread crumbs and italian seasoning (sorry, I don't measure). Put it in the oven for about 30 minutes and stir it every once in a while, until it is brown and the eggplant is kind of dried out. While that is cooking, start boiling water for the spaghetti, brown the ground turkey, and grate the cheese. When the eggplant is done, mix it all together or make layers. Put some cheese on top. Turn the oven temp down to 350 deg and cook for about 30 minutes until the cheese is melted. You can put some Parmesan cheese on top.

Chocolate Souffle "Suf-ful"

3 eggs

1/3 c sugar

2 oz. semi-sweet chocolate chips

pinch of salt

1/4 t cream of tartar/ 3-4 drops lime or lemon juice

Separate eggs into 2 bowls small enough to beat a small amount of egg, yet large enough to accommodate the eggs as the air is incorporated while whipping.

Beat egg yolks with 1/3 c minus 1 T of sugar, adding the sugar in two parts. Beat until pale yellow and the mixture runs in a continuous stream when poured.

Melt the chocolate in the microwave 30 seconds at a time on 50% power until melted, mixing to check for readiness. Mix with egg yolks.

If using the same beaters for the egg whites, wash well. Add the acid, and whip the whites, adding the 1 T sugar left gradually. Whip into stiff peaks. Mix a scoop of the whites into the yolk mixture to lighten, and then fold the yolk mixture into the whites gently.

Pre-heat oven to 375, and butter or spray ramekins or small oven safe bowls. Dust with sugar, and fill generously with mixture. It is also okay to refrigerate at this point if making ahead. Cook 20-30 minutes. Enjoy immediately!

Chocolate Mousse (Laurie)

8 oz. semi-sweet chocolate of a quality which one would not mind eating out of the bag

4 T butter

4 eggs

several drops of lemon juice or 1/8 t cream of tartar

3 T sugar

1/2-1 t vanilla

1 cup whipping cream

Separate eggs into whites and yolks. Melt chocolate and butter together in a large pot over the stove or large bowl in the microwave. Stir continuously, or every 30 seconds with "5" power to prevent burning. Allow to cool until it can be touched fairly comfortably so that the yolks don't cook when mixed in. Make sure it is still very warm, or it will be too stiff. Mix in the egg yolks. Place in refrigerator.

Whip egg whites and lemon juice until beginning to foam, and then gradually add 1 T of sugar. Continue whipping until stiff peaks form. Place in fridge.

Whip cream, 2 T of sugar, and vanilla to taste. Remove all ingredients from fridge, and mix a scoop of the egg whites into the chocolate. Then gently FOLD the rest of the egg whites in, and then gently fold the whipped cream in. Pour into wine glasses or small bowls and chill for at least 2 hours.

Makes 9-10 servings.

For whipped cream topping, whip heavy cream, sugar, and other flavorings to taste.

• Vanilla
• Peanut butter is good- mix a small amount of unwhipped cream into a small amount (less than a tablespoon) of peanut butter until smooth and runny, then add this to the vat of unwhipped cream and whip, adding sugar to taste.
• Peppermint- use peppermint extract
• Eggnog
• Amaretto