Dr.MarkHyman’sSlow-CookedLambwithMintyMilletServes6Ingredients:Lamb:• 2poundsgrass-fedbone-inlambshoulder• 1½teaspoonsseasalt• ½teaspoonfreshlygroundblackpepper• 1tablespoonavocadooil• 2teaspoonsgroundcumin• 1teaspoongroundcoriander• ½teaspoongroundginger• ½teaspoongroundturmeric• ½teaspoononionpowder• ¼teaspoongroundcinnamon• 1largewhiteonion,chopped(about2cups)• 1(13.5ounce)candicedtomatoes

• 1tablespoonplus1teaspoonpressedgarlic• 1tablespoonlemonjuice• 2mediumzucchinis,cutinto¼inchhalf-moons(about4cups)

Millet:• ¾cuppinenuts• ¾cupmillet• 1½cupsfilteredwater• ¾cupfinelychoppedfreshmint• 3teaspoonslemonzest• 1tablespoonplus1teaspoonlemonjuice• 2teaspoonsavocadooil• 1teaspoonseasalt

Directions:FortheLamb:1. Preheattheovento300F.

2. Seasonthelambwithsaltandpepper.

3. Heattheavocadooilinalargecast-ironskilletovermediumheatuntil

shimmering.

4. Lightlyseareachsideofthelamb,about3minutesperside,untilbrowned.

5. TransferthelambtoaDutchoven.

6. Addallthespicesalongwiththeonion,tomatoes,garlic,andlemonjuice.Stirwell,cover,andbakeintheovenfor3hours.

7. Addthezucchiniandcookforanother30minutes.Themeatshouldbefallingoffthebone.*alternately,youcancookthelamb,spices,onions,tomatoes,garlic,andlemonjuiceinaslowcookeronlowfor5hours.Thenaddzucchiniandcookforanother30-60minutes.

Meanwhile,ToasttheNutsfortheMillet:1. Toastthepinenutsinamediumsautépanovermedium-highheat,

continuouslystirringandshaking,untilfragrantandgolden,about3minutes.

2. Removefromheatandsetaside.

3. Whenthelambhasabout35minutesleft,combinethemilletandwaterinalargepotandbringittoboilovermedium-highheat.

4. Coverandreducetheheattoaslowaspossible,andsimmerfor20minutes,untilthewaterisabsorbed.

5. Inabowl,combine½cupofthepinenuts,cauliflower,½cupofthemint,1teaspoonoflemonzest,lemonjuice,avocadooil,andsalt.

6. Immediatelystirthecauliflowermixtureintothemilletinthepotandremovethepotfromtheheat.Setaside,covered,sothewarmmilletcansteamthecauliflower.

7. Toserve,usetwoforkstopullthelamboffthebone.

8. Dividethemilletmixtureamongsixbowlsandtopevenlywithshreddedlambandstewedvegetables.

9. Usetheremaining¼cupmint,¼cuppinenuts,and2teaspoonslemonzesttogarnishbowlsevenly.

Campbell's15-MinuteChicken&RiceDinnerIngredients:

• 11/4poundsskinless,bonelesschickenbreasthalves• 1tablespoonvegetableoil• 1can(101/2ounces)Campbell’s®CondensedCreamofChickenSouporCampbell's®Condensed98%FatFreeCreamofChickenSoup

• 11/2cupsofwater• 1/4teaspoonpaprika• 1/4teaspoongroundblackpepper• 2cupsuncookedinstantwhiterice• 2cupsfreshorfrozenbroccoliflorets

Directions:Step1Seasonthechickenasdesired.Heattheoilina12-inchskilletovermedium-highheat.Addthechickenandcookfor10minutesoruntilwellbrownedonbothsides.Removethechickenfromtheskillet.

Step2Stirthesoup,water,paprikaandblackpepperintheskilletandheattoaboil.Stirinthericeandbroccoli.Reducetheheattolow.Returnthechickentotheskillet.Sprinklethechickenwithadditionalpaprika.Coverandcookfor5minutesoruntilthechickeniscookedthrough.Seasontotaste.RecipeTips

• RecipeNote:Foracreamierdish,decreasethericeto11/2cups.

• EasySubstitution:ThisrecipeisalsodelicioususingCampbell's®CondensedCreamofMushroomSoupinsteadoftheCreamofChicken.

• IngredientNote:Campbell’sdeveloprecipesusinga4-to5-ounceskinless,bonelesschickenbreasthalfperserving.However,therearearangeofsizesavailablein-store,fromthebutchercountertothemeatcaseandthefreezersection.Usewhicheveryouprefer-justfollowtherecipeaswrittenaboveforthebestresult.Ifyou'reusinglargerchickenbreasts,theymayrequirealittlelongercookingtime.

AliManno-SnowballCookiesRecipebyDanKohlerYIELD:45CookiesIngredients:

• 2cupsall-purposeflour• 1½cupstoastedpecans(5oz.)• 1cupbutter,cold,cubed• ¾cuppowderedsugar(3oz.)1teaspoonorangezest• 1teaspoonvanilla• ½tspkoshersalt• ¾cuppowderedsugar,forcoatingthecookies• miniaturetrees,deer,etc.Fordecorationinjarwithribbon

Directions:1. Heatovento350˚.

2. Combineflour,toastednuts,coldbutter,powderedsugar,zest,vanilla,

andsaltinafoodprocessor.Pulseuntilastiffdoughforms.

3. Rollorscoopdoughinto1-inchballs(~½ouncepercookie).Tossdoughballsinpowderedsugaruntilcoated.

4. Setcoatedcookiesonparchment-linedbakingsheetandbakeuntilpuffedandfirm,about17-19minutes.

5. Whilethecookiesarestillwarm,siftextrapowderedsugarontop.

6. Storeatroomtemperatureinanairtightcontainerforupto10days

Campbell'sTomatoSoup&GrilledCheeseSandwichIngredients:

• 2cans(103/4ounceseach)Campbell’s®CondensedTomatoSoup• 22/3cupswater• 8teaspoonsbutter,softened• 8slicesPepperidgeFarm®WhiteCalciumEnrichedSlicedSandwichBread

• 8slicesprocessedAmericancheesefoodproductDirections:Step1Heatthesoupandwaterina2-quartsaucepanovermediumheatuntilthemixtureishotandbubbling,stirringoccasionally.

Step2Spreadthebutteronthebreadslices.Step3Place4breadslices,butter-sidedown,intoa12-inchskillet.Topwiththecheeseslicesandremainingbreadslices,butter-sideup.Cookovermediumheatuntilthesandwichesarelightlybrownedonbothsidesandthecheeseismelted.RecipeTips

• ServingSuggestion:Servewithfreshfruitsalad(strawberries,watermelon,cantaloupeandpineapple).Fordessertservestore-boughtmini-brownies.

FrenchBistroPorkTenderloinwithGreenPeppercornSauceRecipecourtesyTheodoreLeaf--Theodoreleaf.Com

Ingredients:

• 2tablespoonsvegetableoil• Koshersalt• 2poundsporktenderloin• 2shallots,minced• 1tablespoonunsaltedbutter• 3tablespoonsgreenpeppercorns• 2cupsbeefstock• 1cupheavycream

Directions:

1. Preheattheovento400.°

2. Pattheporktenderloinsdry,andseasononallsideswithkoshersalt.

3. Heat2tablespoonsoilinalargefryingpan(oven-proof)overmedium-highheat.

4. Seartheporktenderloinsonallsidesuntilgoldenbrown.

5. Placethefryingpanintheovenandroastthetenderloinsfor10to15minutesoruntilthemeatregisters140degreesatthethickestpart.

6. Transferthetenderloinstoaplatterandcovertightlywithaluminumfoil.

7. Allowtorestfor10minutes.Whiletheporkrestsmeltthebutterinthesamepanandsoftentheshallotsandpeppercornsfor1-2minutes.

8. Addthebeefstockandheavycreamandreduceuntilthesaucethickensenoughtocoatthebackofaspoon.

9. Pourinanyjuicesthatcollectedontheplatter.

10. Tasteandaddsaltifneeded.Cutthetenderloinsandpourthesaucerightdownthecenterandserve.

18Must-TryToppingsforCampbell'sTomatoSoupCrunchyGobeyondtraditionaloystercrackersbytoppingyoursoupwithanyoftheseflavorfulcrunchytoppings.Snyder’sofHanover®PretzelsPepperidgeFarm®Goldfish®CrackersPumpkinSeedsCroutonsTortillaStripsCreamyCreamyandsubtle—thesetoppingsaddjusttherightamountofcoolnesstoapiping-hotbowlofsoup.CheeseAvocadoSourCream

AddedKickKickupthosetastebudsonabriskdaywithhotbowlofsoupandthesezestyideas!Pace®SalsaJalapeñosPlusUpProteinDoesitfeellikeyou’rerunningonempty?Loadupyoursoupwithgreat-tastingproteinandsatisfythathunger!ChickenChickpeasBaconBitesGetFreshFreshandfabulous—don’tbeafraidtoaddalittlesprinkleofgreentothesoupbowl.GreenOnionsHeartyCansoupreallybehearty?Absolutely!Theseideasaddsatisfyingtexturetosmoothtomatosoup.QuinoaMacaroniClassicNotomatosouplistwouldbecompletewithouttheultimatedunkablesandwich—grilledcheese.

MariaProvenzano’sNaughtyandNiceTreatsLumpofCoalTreatsIngredients:• 4tablespoonsunsaltedbutter• 110ozbagminimarshmallows(orabout4cups)• 5cupsriceKrispiescereal• 1/2teaspoonvanillaextract• Pinchofsalt• 24ouncessemi-sweetchocolatechips• About1-2cupscrushedchocolatewafercookies(Oreocookiescanbe

usedaswellifthefrostingisremoved)• 2tablespoonsdarkDutchprocessedcocoapowder;optional

Directions:1. Inlargesaucepanmeltbutteroverlowheat.2. Addmarshmallowsandstiruntilalmostcompletelymelted.3. Removefromheatandaddthevanillaandsalt.4. Stirinthericecerealandmixuntilwellcoated.5. Lineabakingsheetwithparchmentpaper6. Whilethemixtureisstillwarm,scoopoutasmallhandfulandcreatean

irregularshapetomakeitlooklikecoal.7. Meltthechocolateoveradoubleboiler.8. Oncemelted,dipeachofthericecerealroundsintothechocolateanduse

aforktorollarounduntilcompletelycoatedandplaceitbackontotheparchmentpapertocool.

9. Repeatwithallofthelittlemoundsofcereal.10. Placethechocolatecookiesinafoodprocessorandprocessuntiltheyare

finelyground.11. Placethecrumbsintoaseparatebowlandrollthecooledchocolate

coveredcerealintotheOreomixture.12. Tocreateadarkerandmore“powder-y”look,addacoupletablespoons

ofdarkDutch-processedcocoapowder.13. Placeonacleansheetofparchmentpaperandrepeatwiththerest.PresentTreatsIngredients:

• 4tablespoonsunsaltedbutter

• 110ozbagminimarshmallows(orabout4cups)• 5cupsriceKrispiescereal• 1/2teaspoonvanillaextract• Pinchofsalt• 24ouncescandymeltinredandgreen• Yellowfrostinginpipingbag

Directions:7. Inlargesaucepanmeltbutteroverlowheat.

8. Addmarshmallowsandstiruntilalmostcompletelymelted.

9. Removefromheatandaddthevanillaandsalt.

10. Stirinthericecerealandmixuntilwellcoated.

11. Lineabakingsheetwithparchmentpaper.

12. Whilethemixtureisstillwarm,pressitintoagreased8x8bakingdish.

13. Allowtreatstocooltoroomtemperature,thensliceintosquares.

14. Meltthecandymeltinmicrowave.

15. Placesquaresofcerealtreatonwirerackoversheettray.Pourcandy

meltoversquarestocompletelycoat.

16. Allowcandymelttocompletelyset(placeinfridgetospeedupthisprocess).

17. Pipebowandribbonontopof“presents”withyellowfrostinginpipingbag.

Campbell'sSwedishMeatballsIngredients:

• 1-poundgroundturkeyorgroundbeef• 1egg• 1/2cupplainpanko(Japanese-stylebreadcrumbs)• 1smallonion,minced(about1/4cup)• 1/2teaspoonkoshersalt• 1/8teaspoongroundnutmeg• 2tablespoonsvegetableoil• 3/4cupSwanson®50%LessSodiumBeefBroth• 1can(101/2ounces)Campbell’s®CondensedCreamofMushroomSoup

• 2tablespoonssourcream• 4cupshotcookedeggnoodles(fromabout8ouncesdry)• 1tablespoonchoppedfreshparsley

Directions:Step1Thoroughlymixtheturkey,egg,breadcrumbs,onion,saltandnutmeginalargebowl.Shapetheturkeymixturefirmlyintoabout20meatballs.Step2Heattheoilina12-inchnonstickskilletovermedium-highheat.Addthemeatballsandcookuntilwellbrownedonallsides(makesuretheskilletandoilarehotbeforeaddingthemeatballstopreventsticking).Pouroffanyfat.Step3Addthebrothtotheskilletandheattoaboil,stirringtoscrapeupthebrownedbitsfromthebottomoftheskillet.Stirinthesoupandsourcream.Reducetheheattolow.Coverandcookfor5minutesoruntilthemeatballsarecookedthrough.Servethemeatballsandsauceoverthenoodles.Sprinklewiththeparsley.

ButternutBisquewithAppleCroutonsRecipecourtesyKellyMinter--fromhernewcookbook,“APlaceattheTable.”SERVES:6–8PREPTIME:20minsCOOKTIME:40minsIngredients:Soup:• 3slicesbacon,cookedand• Crumbled(reservethefat)• 1cuponion,chopped• 1clovegarlic,minced• 6cupsbutternutsquash,• Peeledandcubed

• 2apples,peeledandcubed• 4cupschickenbroth• Saltandpepper,totaste• 1⁄2cupheavycream

Croutons:

• 10slicesFrenchbread• 1⁄4cupapplebutter• 3tablespoonssugar• 3⁄4teaspooncinnamon

Directions:1. Inasouppot,addthebaconfatandonion.Sautéfor2minutes,thenadd

garlic,squash,apples,andchickenbroth.Saltandpepper,totaste.Simmer,covered,untilsquashisverytender.

2. Removefromheatandpureesoupinblender(oruseimmersionblender).

Thentransferbacktothesouppotandaddmorechickenbrothifneeded.Justbeforeserving,stirinthebaconandheavycream.

3. Tomakecroutons:preheatovento350degrees.4. Cutthebreadintocroutonshape.Tosscroutonswiththeapplebutterand

sprinklewithsugarandcinnamon.Placeonabakingsheetandbakefor10minutes.

5. Shakethebakingsheet,turningthecroutonsaround,andbakefor

another10minutes.6. Removefromovenandaddcroutonstosoupbowls.

Campbell'sBaconHashBrownCasseroleIngredients:

• 6slicesbacon,chopped• 1mediumonion,chopped(about1/2cup)• 1can(101/2ounces)Campbell’s®CondensedCreamofMushroomSouporCampbell's®Condensed98%FatFreeCreamofMushroomSoup

• 3/4cupsourcream• 6tablespoonsbutter,melted• 6cupsfrozenshreddedhashbrownpotatoesthawed(about22ounces)• 3cupsbroccoliflorets• 1/3cupslicedgreenonion• 11/2cupsshreddedCheddarcheese(about6ounces)• 1/3cuppanko(Japanesebreadcrumbs)

Directions:Step1Heattheovento350°F.Whiletheovenisheating,cookthebaconandonionina10-inchskilletovermediumheatuntilthebaconiscrisp,stirringoccasionally.Spoonoffanyfat.Step2Stirthebaconmixture,soup,sourcream,4tablespoonsbutter,potatoes,broccoli,greenonionandcheeseinalargebowl.Seasonthemixture,ifdesired.Stirthepankoandremainingbutterinasmallbowl.Spoonthepotatomixtureintoalightlygreased9x9x2-inchbakingdish.Sprinklewiththepankomixture.Step3Bakefor45minutesoruntilthemixtureishotandthepankomixtureisgoldenbrown

AnneByrn’sSkilletChickenPotPieSERVINGS:6-8PREPTIME:40minsCOOKTIME:32to38minsIngredients:

• 3(9-inch)piecrustrounds,freshorfrozen(YoucandoubletheFoodProcessorPieCrustrecipe,recipefollowsbelow)

• 4tablespoonsunsaltedbutter• 3cupschoppedfreshorfrozenvegetables(seeNote)• 4cupsshreddedcookedchicken• 6tablespoonsall-purposeflour• Saltandfreshlygroundblackpepper• 5cupsreduced-sodiumchickenbroth• 1largeegg,beatenslightly

Directions:1. Preheattheovento450degreesF.2. Placetwopastryroundsina12-inchskillet,overlappingthecrustsonthe

bottomoftheskillet.Pressthecrustsacrossthebottomandupthesidesoftheskillet.Letanyexcesspastryhangoverthetopedge.Prickthebottomofthecrustafewtimeswithafork.Coverthecrustwithasquareofparchmentpaper,thentopwithpieweightsor1cupdriedbeans.Bakethepastryuntilitisverylightlybrowned,6to7minutes.Carefullyremovetheparchmentpaperandpieweightsandsettheskilletaside.Reducetheoventemperatureto350degreesF.

3. Whilethecrustbakes,meltthebutterinasecondlargeskilletover

mediumheat.Addthevegetablesandcook,stirring,for1minute.Addthechickenandcook,stirring,for1minutemore.Sprinkletheflouroverthevegetablesandchicken,thenseasonwithsaltandpepper.Cook,stirring,untiltheflourisincorporated,about1minutelonger.Addthebrothtotheskillet,increasetheheattomedium-high,andcook,stirringconstantly,untilthemixturethickensslightly,1to2minutes.Pourthechickenmixtureintothebakedcrust.

4. Cuttheremainingpastryroundinto1-inchstrips.Layouthalfofthe

stripshorizontallyoverthechickenmixtureandlatticetheremainingstripsverticallytomakeabasket-weavepattern.Foldtheoverhangingprebakededgesbackontothestripstosealthetopandbottomcrusts.Crimpthecrustwithyourfingersandstamptheedgeswiththetinesofafork.Brushthetopwiththebeatenegg.

5. Bakethepieuntilthecrustisgoldenbrownandthejuicesarebubbling,

25to30minutes.Ifthepieseemsdonebutthetopisnotbrown,runthepieunderthebroilerbriefly.Letrestfor10minutes,thenserve.

NOTE:Usepeas,carrots,greenbeans,asparagustips,mushrooms,leeks,andsquash.Cutthelargerveggiesintosmallerpiecessoeverythingcooksevenly.

FoodProcessorPieCrustMakesenoughdoughtofilla12-inchskillet.PREP:10minsCHILL:2hoursThiscrustiseasytoprepareinthefoodprocessor,andyoucantransferthedoughrighttotheskilletorchillitforlateruse.Themixofbutterandshorteningmakesforjusttherightflakiness.Besuretomeasureandfreezethebutterandshorteninguntilfirm,about30minutes.Fortheicewater,fillameasuringcupwithwaterandice,andthenmeasureouttheneededtablespoons.Ingredients:

• 1½cupsunbleachedall-purposeflour• ¼teaspoonsalt• ¼teaspoonsugar• 4tablespoonsunsaltedbutter,frozenandcutinto½inchpieces• 4tablespoonsvegetableshortening,frozenandcutinto½inchpieces• 3to4tablespoonsicewater

Directions:1. Combinetheflour,salt,andsugarinafoodprocessorfittedwithasteel

blade.Pulse2or3times,untilcombined.Scatterthefrozenbutterandshorteningpiecesaroundthebowloftheprocessor.Withyourfingers,tossthebutterandshorteningwiththeflourmixturesoitdoesn’tsticktogether,carefullyavoidingthebladesoftheprocessor.Pulse20to25times,untilbigpea-sizecrumbsform.

2. Addtheicewaterandprocessuntilthemixturecomestogetherintoa

ball,about10seconds.Useimmediatelyortransferthedoughtoasheetofwaxpaperandflattenitintoa6-inchdisk.Wrapitupinthepaperandrefrigerateforatleast2hours(seeNote).

NOTE:Ifyouprepthecrustandplaceitimmediatelyintheskillet,thedoughwillbesoft,soyoucangentlypressitintotheskillet.Butifyouchillthedough,youwillneedtogentlyrollitouttoa14-inchcircleonaflouredsurface.Carefullydrapethecircleofdoughintheskillet,thendecorativelycrimptheedgessothatthetopofthedoughisslightlybelowthetopoftheskillet.

Campbell'sClassicGreenBeanCasseroleIngredients:

• 1can(101/2ounces)Campbell’s®CondensedCreamofMushroomSoup

• 1/2cupmilk• 1teaspoonsoysauce• 1dashblackpepper• 4cupscookedcutgreenbeans• 11/3cupsFrench's®FrenchFriedOnions

Directions:Step1Stirthesoup,milk,soysauce,blackpepper,beansand2/3cuponionsina11/2-quartcasserole.

Step2Bakeat350°F.for25minutesoruntilthebeanmixtureishotandbubbling.Stirthebeanmixture.Sprinklewiththeremainingonions.Step3Bakefor5minutesoruntiltheonionsaregoldenbrown.RecipeTips

• Forthecookedgreenbeans:Use2cans(14.5ounceseach)greenbeans,drained,about11/2poundsfreshgreenbeansor16to20ouncesfrozengreenbeans,thawed,forthisrecipe.

• ForGoldenGreenBeanCasserole:SubstituteCampbell's®CondensedGoldenMushroomSoupfortheCreamofMushroomSoup.Omitthesoysauce.Stirin1/4cupchoppedredpepperwiththegreenbeans.

• ForBroccoliCasserole:Substitute4cupscookedbroccolifloretsforthegreenbeans.

• ForCheeseLovers:Stirin1/2cupshreddedCheddarcheesewiththesoup.Omitthesoysauce.Sprinklewithanadditional1/4cupCheddarcheesewhenaddingtheremainingonions.

• Toaddafestivetouch:Stirin1/4cupchoppedredpepperwiththesoup.

• Toaddcrunch:Add1/4cuptoastedslicedalmondstotheoniontopping.

• Forbaconlovers:Add2slicesbacon,cookedandcrumbled,tothebeanmixture.

• ChefTip:TrythisItalianversionwithpancettaandrosemary!Cook4ouncespancetta,diced,inaskilletovermediumheatuntilalmostcrisp.Add1/4cupchoppedonionand1/2teaspoonmincedfreshrosemaryleavestotheskilletandcookuntilonionistender.AddthepancettamixturetothesoupmixtureinStep1.InStep2,sprinkletheremainingFrenchfriedonionswith1tablespoongratedPecorinoRomanocheese,thenbakeasdirectedinStep3.

MelissaHalas’sMiniBananaWalnutOatWaffleswithBerriesIngredients:• 2cupsoatflour• 4tsp.Bakingpowder• ¼tsp.Salt• 2eggs• 3bananas,mashed(freshordefrostafrozenbanana)• 1¾cupsmilkofyourchoice• ¼cupcanolaoil• 1tsp.Vanillaextract• Crushedorwholewalnuts(mixinbatteroruseastoppings–Iuse¼

cup)• Berriesfortop(blueberries,raspberries–andfrozenfruit–

mango/cherries• Maplesyrup(pourinasmalldishanddipyourpancake)

• Optional:⅓tsp.CinnamonDirections:1. Mixalldryingredientsinabowl.

2. Mixallwetingredientsinaseparatebowl.

3. Mixbananaintowetingredients.

4. Pourwetingredientsintodryingredientsandwhiskuntilbubbly.

5. Lightlyoilskilletifnotusinganon-stickvariety,andheatskilleton

medium-highheat.

6. Spoonbatterintoawafflemaker(recipemadefora4-waffleiron,eachwafflemeasuring4”x4¾”).

7. Continuetocookuntilbothsidesaregoldenbrownandcookedthrough,

thenenjoy!Makes6-8RegularSizeWafflesRaspberryMapleSyrupIngredients:• 1½cupfrozenraspberries• ¾cupmaplesyrup

Directions

• Warmfrozenraspberriesinmicrowaveforaminute,oruntilsoft.• Mixwithmaplesyrup.• Serve

Campbell'sEasyChickenPotPieIngredients:

• 1can(101/2ounces)Campbell’s®CondensedCreamofChickenSouporCampbell's®Condensed98%FatFreeCreamofChickenSoup

• 1cupreducedfat(2%)milk• 1package(12ounces)frozenmixedvegetables(carrots,greenbeans,corn,peas),thawed(about21/4cups)

• 1cupcubedcookedchickenorturkey• 1egg• 1cupbiscuitbakingmix

Directions:Step1Heattheovento400°F.Stirthesoup,1/2cupmilk,vegetablesandchickenina9-inchpieplateorovenproofskillet.

Step2Stirtheremaining1/2cupmilk,eggandbakingmixinasmallbowl.Spreadthebatteroverthechickenmixture(thebatteristhinbutwillbakeupintoaperfectcrust).Step3Bakefor20minutesoruntilthetoppingisgoldenbrown.RecipeTips

• Foradropbiscuittopping,reducethemilkinthebatterto1/4cup.Dropthebatterbyspoonfulsoverthechickenmixture,thenbakeasdirected.

• Youcansubstitutereducedfatall-purposebakingmixforthebiscuitbakingmix.

TimHollingsworth’sCandiedYamswithBrownButterPecansandSageGranolaIngredients:

• 2mediumsizedyams• 1/4stickunsaltedbutter• 1tspbrownsugar• 2tspfleurdesel(kosherisfine)• 1cuppecans,chopped• 2tbspbutter• 1tspfleurdesel• 6easageleaves,fresh,chopped• 2cupsrolledoats• 1tbspcanolaoil• 2tbspbrownsugar• 1tbsphoney• 1/2tbspmolasses

• 6easageleaves,fresh,chopped• 10turnsoffreshgroundblackpepper• Fleurdesel,desiredamount

Directions:1. Melt2tbspbutterinasaucepanuntiljustmelted.2. Addsalt.Addpecansonamediumhighheat,andkeepthepecansmoving,

beingcarefulnottoburn.3. Swirlpecansinbutteruntilthebutterhasbrownedandpecansare

toasted,thearomawillletyouknowwhenthey'redone.4. Removefromheat,addinchoppedsage.Reservepecansforlateruse.5. Takebrownbutterandaddtorolledoats,additionalbutter,honey,

molasses,canolaoil,salt,blackpepperandsageleavesinalargemixingbowl.

6. Combineinstandmixerwithpaddleattachmentuntilwellcombined.7. Spreadmixtureonasheettraylinedwithparchmentpaperandbakeat

350for20minutes,tossingredientshalfwaythrough.8. Oncedone,combinewithpecansandsavefortopping.9. Inafoilpacket,arrangeyams.10. Topwithbutter,sugar,1tspofthesalt.11. Bakeat350degreesfor1hourthenletrestwiththelidon(orclosed

foil)forminimum1hour(longerisbetter).12. Afterthewaitingperiod,peelyamswithyourhands(theskinsshould

comerightoff).

13. Makeaslitdownthemiddle.Putintoabowlandmixwitharubberspatula,addabitoffleurdesel,blackpepper,andbrownbutterleftoverfromcookingtheyamsifdesired.

14. Spreadintoacasseroledishandheatinovenuntilwarmedthrough.15. Thentopwithbrownbutterpecanandsagegranola.

SpinachandThree-CheeseStuffedShells RecipecourtesyTieghanGerard-fromhercookbook“Half-BakedHarvest:SuperSimple.SERVES:6–8|PREPTIME:20mins|COOKTIME:50minsTOTALTIME:1Hour10minutes Ingredients:

• 2tablespoonsextra-virginoliveoil • 1-poundgroundspicyItaliansausage • 2(28-ounce)canscrushedtomatoes,suchasSanMarzanoorPomitomatoes

• 1redbellpepper,seededandsliced • 2teaspoonsdriedoregano • ½teaspooncrushedredpepperflakes,plusmoreasneeded • Koshersaltandfreshlygroundpepper • 1(8-ounce)bagfrozenchoppedspinach,thawedandsqueezeddry

• 1(1-pound)boxjumbopastashells • 16ounceswhole-milkricottacheese • 2cupsshreddedgoudacheese • 1cupfreshbasilleaves,chopped,plusmoreforserving • 8ouncesfreshmozzarellacheese,torn

Directions: 1. Preheattheovento350°F. 2. Heattheoliveoilinalargeoven-safeskilletovermedium-highheat.

Whentheoilshimmers,addthesausageandcook,breakingitupwithawoodenspoon,untilbrowned,5to8minutes.Reducetheheattolowandaddthecrushedtomatoes,bellpepper,oregano,redpepperflakes,andapincheachofsaltandpepper.Simmeruntilthesaucethickensslightly,10to15minutes.Stirinthespinach.Tasteandaddmoresalt,pepper,andredpepperflakes.

3. Meanwhile,bringalargesaucepanofsaltedwatertoaboiloverhighheat.

Addtheshellsandcookaccordingtothepackagedirections,untilaldente.Drainwell.

4. Inamediumbowl,combinethericotta,gouda,andbasil.Transferthemix

toagallon-sizezip-topbag.Pushthemixtureintoonecornerofthebag,squeezetheairoutofthetopofthebag,andsnipabout½inchoffthatcorner.

5. Workingwithoneatatime,pipeabout1tablespoonofthecheese

mixtureintoeachshell,thenplacethemintheskillet.Sprinkletheshellsevenlywithmozzarella.

6. Transfertheskillettotheovenandbakeuntilthecheesehasmeltedand

islightlybrowningontop,25to30minutes.Letcoolfor5minutes,thentopwithfreshbasiltoserve.Storeanyleftoversrefrigeratedinanairtightcontainerforupto3days.

NOTE:Ifyou’refeedingavegetariancrowdorjustprefertogomeatless,youcanomitthesausageandsimplyaddmorecrushedredpepperflakestotaste.

Sage&RosemaryRubbed‘UpsideDown’RoastChicken–withGarlicMapleGlaze RecipecourtesyofJessicaRoy,2019YIELD:4-6ServingsIngredients:

• 31⁄2–4-poundwholefreshchickenFortheHerbRub:

• 12-15freshsageleaves(about1tbs.Chopped)• 4-6sprigsfreshrosemary(about2tbs.Chopped)• 1tablespoonkoshersalt• 2teaspoonsfinelygroundblackpepper• 1clovegarlic,gratedorpasted• 2tablespoonsoliveoil

FortheMapleGarlicGlaze:

• 1clovegarlic,gratedorpasted• 2tablespoonsmaplesyrup• 1tablespoonoliveoil• Additionalkoshersalt&blackpepper,asneeded

AlsoHaveHandy:4to6inchesofbutcher’sstring,12-inchpieceofheavy-dutyaluminumfoilDirections:1. Preheattheovento450degreesF.Pullthechickenoutofthefridge20-

30minutespriortocooking,soitcancomedowntoroomtemperature.Removeanygibletsorinnardsandpatthechickendrybothinsidethecavityandovertheskin.Gentlycutoutthewishbonewithaparingknife,andtrimawayanyexcessorfloppyskin&fat.

2. Meanwhile,maketheherbrub:placeremovetherosemary&sagefromtheirstems.Placetheherbsinonepileinthecenterofacuttingboard.Pour1tbskoshersaltand2tspblackpepperovertopoftheherbpile.Chopthepile,allingredientstogether,untilthefinelychoppedandalmostpowderyintexture.Combinetheherbrubwith1clovegratedgarlicand2tbsoliveoilinasmallbowl.Stiralloftheseingredientstogetherwithaforktoformapaste.Inaseparatesmallbowl,makethemaplegarlicglaze:combine1clovepastedgarlic,2tbsmaplesyrup,and1tbsoliveoil,stirwithaforktoincorporate.

3. 3.Startingatthetopofthebreast,slideyourfingersunderneaththechickenskin,workingtoloosentheskinawayfromthemeatalloverthebird-includingaroundthelegsandthighs.Workslowlyandtakeextracarenottoteartheskin.Tuckthewingtipsunderneaththebacksideofthebreasts.

4. 4.Rubtheherbpastealloverthechickenmeat,underneaththeloosenedskin.Besuretotryandreachthelegandthighmeatundertheskin.Pourthemaplegarlicglazealloverthetopofthechickenskin,specificallythebreast,legsandthighs.Usehandsorapastrybrushtoensuretheglazeisevenlyspreadalloverthewholechicken.

5. 5.Scrunchthealuminumfoiltogetherandshapeintoaringabout3

inchesindiameter.Placethefoilringintothecenterofaroastingpan,andsetthechickenontopofit,breastsideup.Crossthechickenlegsandtiethemtogetheratthebonewithbutcher’sstring.

6. 6.Putthechickenpanintothecenterofthepreheatedoven.After35minutesofcooking,removethewholepanfromtheoven.Useaheavy-dutysetoftongstofliptheentirechickenoversothatitnowrestsonthefoilring,breastsidedown(wingstipsup).Returnthechickenpantotheovenandcookuntilameatthermometerinsertedintothethickestpartbetweenthelegandthighreads165degreesf–about10to15minuteslonger.Removethechickenpanfromtheovenandplaceapieceofaluminumfoiloverthetopofthechicken,butdonotsealitshut.Allowthechickentorestforatleast15minutes,stillupsidedown,beforecarving.

ToolsNeeded:

• Cuttingboard• Roastingpan• 2smallprepbowlstongs• Digitalthermometer• Heavy-dutyaluminumfoil• Butcher’sstring• Papertowels

CrispGreensSaladwithMapleDijonVinaigretteForMapleDijonVinaigrette:

• 2tbs.Extravirginoliveoil• 1tbs.Whitewinevinegar• 1tsp.Maplesyrup• 1tsp.Dijonmustard• Pinchsalt&pepper,totaste

1.Placeallingredientsinamasonjar,securethelid,andshakeuntilfullycombined-about1minute.Taste,andseasonasdesiredwithadditionalsaltandpepper.

FORSALAD:

• 4c.Crispsaladgreens,cleaned&patteddry• Option:1/2c.Pecans,roughlychopped• Option:freshlyshavedparmesancheese• MapleDijonvinaigrette

1. Placethechoppedpecansintoasmallnonsticksautépanovermedium-

lowheat.Allowtotoastuntilnutsarefragrant,about3-5minutes.Gentlyshakethepaneverynowandagaintoallowforeventoasting.Removefromheatandletthepecanscool.

2. Pour1/2ofthemapleDijonvinaigrettearoundthesidesofalargesalad

bowl.Addthecrispgreensandtossinthevinaigretteuntilgreensarecoatedandshiny.Taste,andaddmorevinaigretteasdesiredforflavor.Sprinkletoastedpecansatopthegreens,alongwithfreshlyshavedparmesancheese,totaste.Storeanyleftovervinaigretteinthemasonjarintherefrigeratorforlateruse.

PrimeRibwithYorkshirePuddingRecipecourtesyofAdamPerryLangServes6 RoastIngredients:

●5lbbonelessbeefribroast1⁄4cupyellowmustard●2tbspsalt●1tbspblackpepper●1tbspgarlicsalt●1tspcayennepowder1⁄2cupoliveoil

HerbBrushItems:

●Woodkitchenspoonordowel1⁄2bunchthyme●1⁄2bunchrosemary●twine

*Createanherbbrushbyusingkitchentwineandtyingthetwobunchestotheendofawoodenkitchenspoonordowel. Basting:

●1⁄2CUPMELTEDBUTTER Directions:1. Rubroastwithmustard.

2. Combineallseasoningandapplygenerously.

3. Applyoliveoilbypattingitonallsides.

4. Placeseasonedroastonaroastingrackinapre-heatedovenat450

degrees.

5. Cookfor30minutesandthenloweroventempto300degrees.

6. Cookuntiltheinternaltemperaturereads110degrees.

7. Totalcooktimesisapproximatelyonehourandahalf.

8. Removeribroastandplaceonstovetop.

9. Diptheherbbrushinthemeltedbutterandslaptheherbbrushontotheroasttobaste.

10. Tightlywraproastwithheavydutyplasticwrapandthenwrapwithatowel,formingacocoon.

11. Placeintocooleruntilreadytoserve.

PopoversYIELD:12Ingredients:

●1½cupwholemilk●6eggs●1cupapflour●2teaspoonskoshersalt

Procedure:Inalargebowl,whisktogethertheeggs,milk,flour,andsalt.Makesurenottoovermix;shouldbeslightlylumpy.Letrestatleast30minutes.

CarrotSpiceCookies&AlmondButtercreamFrostingByChadwickBoydandEmilyHutchinsonIfyou’reafanofcarrotcake,thesecookieswillbeyournewholidayfavorite.ThisrecipeisanupdateofaclassicsugarcookieChadwickgrewupmakingfrom“BettyCrocker’sCookyBook”--abookwhichheboughtwithallowancemoneyfromthe“BookoftheMonth”clubin4thgrade.Thecookiesarecrispandlightintexture,yetsturdyandholdupverywellfordecoratingwithEmily'sfrosting.Thefreshcarrotisanunexpectedtwisttocookiebaking,whichwillsurpriseyourholidayguests.Bemindfulofpressingoutasmuchofthewateraspossibleaftergrating.Anduseflourasdirectedtoensurethecarrotsholdupinthedough.Makesabout24MediumSizeCutoutCookiesIngredients:• 2mediumunpeeledcarrots• 3tablespoons+2¾cupsall-purposeflour

• 1cuproomtemperaturebutter• 1cuplightbrownsugar,packed• 1largeegg• 1teaspoonvanilla• 1teaspoonbakingpowder• 1teaspoonbakingsoda• 1teaspoonsalt• 1½teaspoonsgroundcinnamon• 1teaspoonginger• 1teaspoongroundclove

Directions:1. Gratethecarrotsonthesmallholesideofaboxgrater.Itshouldbeabout

1cupwhenfinished.2. Lay2-3sheetsofthickpapertowelonthecounter.Placethegrated

carrotsononehalfofthepapertowels.Foldtheothersideofthepapertowelsontopandpressfirmlytosqueezeasmuchwaterfromthecarrotsaspossible.Transferthecarrotstoamediumbowl.Addthe3tablespoonsofflourandtosswithaforktofullycoat.Theflourwillwickawayanymoremoisture.Setaside.

3. Inastandmixerusingthepaddleattachment,creamtogetherthebutter

andthesugaronmediumspeeduntillightandfluffy,about1minute.Addthecarrots;mixagainonmediumspeeduntilfullyincorporated.Addtheeggandvanilla;beatagain,about30seconds.

4. Inalargemixingbowl,whisktogethertheremaining2¾cupsflour,

bakingpowder,bakingsoda,salt,cinnamon,gingerandclove.Addthedrymixturetothewetingredientsinthestandmixer.Beatonmediumuntilthedoughjustcomestogether,about30-45seconds.Scrapethesidesofthebowldownwitharubberscraperandbeatagain10-20secondsmore.

5. Placethedoughinplasticwrapandrefrigeratefor2-3hours.6. Preheatovento375°F.

7. Line2-3rimmedbakingsheetswithparchmentpaper.8. Dividethedoughinhalfusingasharpchef’sknife.Placethesecondhalfin

therefrigeratoruntilthefirstbatchisrolledandcutout.9. Lightlyflouracleanworksurfaceandarollingpin.Rollthedoughouton

thesurfaceto¼”thick.Cutthedoughwithdesiredcookiecutters.Usingalightlyflouredoffsetspatulaorchef’sknife,transfertothebakingsheets.Setthecookiesatleast1”apart.Bringthedoughscrapstogether,lightlyflouragain,androllandcutouttheremainingdough.

10. Repeattheabovestepswiththeremainingdoughintherefrigerator.11. Placethecookiesheetsonthecenterracksintheoven.Bakethecookies

12-14minutesuntilgoldenbrownandslightlycrispyonthebottom.Ifthecookiesareslightlysofttothetouch,continuebaking2-3minutesmore.

12. Removethecookiesfromtheovenandplaceonwirerackstocool

completely.13. Decoratewithfrosting.

AlmondButtercreamIngredients:• 1cupsaltedsweetcreambutter,roomtemperature• 1cupCriscoshortening,roomtemperature• 1teaspoonvanillaextract• ½teaspoonalmondextract• 71/2cupsconfectioners’sugaror1-2lbbag• 3tablespoonsheavycreamormilk,slowlyaddtodesiredconsistency• Instructions

Directions:1. Creamyourbutterandshorteninguntilwellincorporated.Bothmustbe

atroomtemperaturetopreventclumping.2. Oncecreamed,addyourvanillaandalmond.Mixagainfor1minute.3. Siftyourpowderedsugartomakesuretherearenoclumpsandadditin.4. Placeatoweloveryourmixertopreventapowderedsugarstorm.5. Oncemixed,slowlyaddinyourheavycreamormilk,1tablespoonata

time(youcanalwaysaddmorebutyoucan’ttakeitout).Continuetoaddmorethantherecipestatesifit’stoothick.

6. Mixuntilsmooth,about1minuteonmediumtohighspeed.Besurenot

tooverwhipyourbuttercream.Don’tpanic—youwon’truinitifitwhipslonger.Storeunusedbuttercreaminanairtightcontainerinthefridgeforuptoaweekorfreezeforuptothreemonths.

7. Ifyoudon’twantyourbuttercreamtocrustover,omittheshorteninganduseallbutter.Touseunsaltedbutter,addin1/4teaspoonofsaltwhencreamingbutter.Thiswillbalanceoutthesweetness.Halfrecipeforsmallerbatchofbuttercream

WreathwithRedBerries:

1. Usetip352andyourlightgreenbuttercream.Wewillbepipingleavesallaroundthiswreath.Makesuretohaveyourbeakofthetipfacingdowninapointaspictured.Startpipingononeendofthecookie.

2. Squeezeforabout½inchandstop.Alsomakealittlewavemotionwith

yourpipingbagtocreatedimensionintheleaves.Youwillhaveyourbagangledtowardsyoutocreatetheleaves.Thelongeryousqueeze,thelongertheleaveswillbe.Keepmakinglayersuntilyouhavefilledthewholecookiewithadesiredamountofbuttercreamleaves/branches.

3. Withyourrednonpareils,take15andspreadtheminclustersofthreearoundthewreathtocreatelittlehollyberries.

WhatYouNeed:

• Tip352• Lightgreenbuttercream• Rednonpareils/sugarpearls

SnowflakeInstructions:1. Usingtip21andwhitebuttercreamtofrostoursnowflake.Startatthe

toppointandsqueezethebuttercreaminasteadystreamandslowlymovethetipbackandforthtomakeaslightwaveallthewaydowntotheoppositetipatthebottomwhileholdingyourbagata45-degreeangle.Pipeontherestofthesnowflakefromthecenterouttothetipsinthesamemotion.Continueuntilthesnowflakeisfilled.

2. Dipyourcookiefacedowngentlyinabowlofclearsugarcrystalstocoat

thecookieandmakeitsparkly.3. Withourredandtip4,makeadollopatthetipofoneendandslowly

movethepipingbagtowardsthemiddle.Slowdownthepressureasyougotomakeasmalldesign.Thiswillmakeitskinnierasitends.Wearedrawingonoursnowflake.Continuethisaroundeachtipofthesnowflake.

4. Nowattachtip4toyourwhitebuttercreamandmakeadesignonboth

sidesofthered.Insteadofpullingstraightdown,youwillmakeyourdollopandmoveinwardstowardstheredbuttercreamyouhavealreadypiped.Continuetodothisonbothsidesofthered,allthewayaroundyourcookiemakingabeautifulandeasydesign.Finishitoffwithadollopofredinthecenterofthesnowflake.

WhatYouNeed:

• Tip-2,4

• Redandwhitebuttercream• Clearsugarcrystals

Cider-GlazedAppleBundtCakeServes12Ingredients• 4cupsapplecider• 3¾cups(18¾ounces)all-purposeflour• 1½teaspoonssalt• 1½teaspoonsbakingpowder• ½teaspoonbakingsoda• ¾teaspoongroundcinnamon• ¼teaspoongroundallspice• ¾cup(3ounces)confectioners'sugar• 16tablespoonsunsaltedbutter,melted• 1½cupspacked(10½ounces)darkbrownsugar• 3largeeggs• 2teaspoonsvanillaextract• 1½poundsGrannySmithapples,peeledandshredded(3cups)

Directions:1. Bringcidertoboilin12-inchskilletoverhighheat;cookuntilreducedto

1cup,20to25minutes.Whileciderisreducing,adjustovenracktomiddlepositionandheatovento350degrees.Spray12-cupnonstickBundtpanwithbakingspraywithflour.Whiskflour,salt,bakingpowder,bakingsoda,cinnamon,andallspiceinlargebowluntilcombined.Placeconfectioners'sugarinsmallbowl.

2. Add2tablespoonsciderreductiontoconfectioners'sugarandwhiskto

formsmoothicing.Coverwithplasticwrapandsetaside.Setaside6tablespoonsciderreduction.

3. Pourremaining½cupciderreductionintolargebowl;addmeltedbutter,

brownsugar,eggs,andvanillaandwhiskuntilsmooth.Pourcidermixtureoverflourmixtureandstirwithrubberspatulauntilalmostfullycombined(somestreaksofflourwillremain).Stirinapplesandanyaccumulatedjuiceuntilevenlydistributed.Transfermixturetopreparedpanandsmoothtop.Bakeuntilskewerinsertedincentercomesoutclean,55minutesto1hour5minutes,rotatingpanhalfwaythroughbaking.

4. Transferpantowireracksetinrimmedbakingsheet.Brushexposed

surfaceofcakelightlywith1tablespoonreservedciderreduction.Letcakecoolfor10minutes.Invertcakeontorack,removepan,andbrushtopandsidesofcakewithremaining5tablespoonsreservedciderreduction.Letcakecoolfor20minutes.Stiricingtoloosen,thendrizzleevenlyovercake.Letcakecoolcompletely,atleast2hours,beforeserving.(Cakecanbestoredatroomtemperatureforupto3days.)

CaramelizedBananaTarteTatinMakes6servings

Ingredients:

• 1recipeFoolproofPuffPastryor1sheetstore-boughtpuffpastry • 6tablespoonsbutter,softened • 2/3cuplightbrownsugar • 4or5mediumbananas,peeledandslicedoneinchthick • OPTION:Vanillaicecreamforserving

Directions: 1. Preheattheovento400degreesF(200degreesC)

2. Onaflouredsurface,rolloutthepuffpastrytoabout¼inchthick.Witha

knife,cutouta10-inchcircleofpastry.Transferthepastrytoacookiesheet,cover,andrefrigerateuntilneeded.

3. Placea10-inchskilletovermediumheatandaddthebutterandbrownsugar.Cook,stirringuntilthesugarhasmelted.Placethebananasaroundtheskillet,cutsidedown.Packthemintightfortheprettiestpresentation.Letthebananascook,undisturbed,for1to2minutes.

4. Topthebananaswiththecircleofpuffpastry.Withaknife,piercesomeholesinthepastrytoallowsteamtoescape.

5. Bakefor20to25minutes,untilthepastryisgoldenbrown,andthefillingisbubbling.Transfertheskillettoawireracktocoolfor5minutes.

6. Whilethetartetatinisstillwarm(don’tletitcooltoomuch,orthecaramelwillsetinanditwillbedifficulttoturnout),carefullycoverthetopoftheskilletwithaservingplatter.Holdingthemtogether,invertthepanandtheplattertoturnyourtartetatinoutontotheplatter.

7. Servewarm,withabigscoopofvanillaicecream.Storeleftoversinthefridge,coveredupfor1day.

FoolproofPuffPastryMakes1largesheetpuffpastry

• 10tablespoons(115milliliters)water,chilled• 1tablespoonfreshlemonjuice• 2⅓cups(325grams)all-purposeflour• ⅛teaspoonsalt• 14Tablespoons(1¾sticks/200grams)butter,frozenforatleast2hours

1. Inameasuringcup,mixtogetherthewaterandlemonjuice;setaside.2. Inalargebowl,mixtogethertheflourandsalt.3. Onthelargeholesofaboxgrater,gratethefrozenbutterdirectlyintothe

flour.Mixthebutterthroughtheflouruntilcombined.

4. Addtheliquid,usingyourhandtobringthedoughtogetheruntilitformsaball(youmaynotneedalltheliquid—holdsomebackjustincaseyoudon’tneeditall).Ifthedoughistoowet,itwillnotbeflaky.

5. Wrapthedoughinplasticwrapandrefrigerateforatleast1hourorupto

3days,orfreezeforupto4weeks.NOTE:Frozenbutterismysecretingredient.Thecolderthebutter,theflakierthepastry.

MexicanHotChocolateBavarianPieNOTE:Piledhighwithbillowywhippedcreamortoastedmeringue,nothingsays1950sdinerdessertquitelikechocolatepie.Buteven50yearsearlier,attheturnofthe20thcentury,ChocolateBavarianCream,essentiallychocolatepiefillingwiththeadditionofgelatin,wasverypopular.Here,IhavemodifiedarecipefromKnoxGelatinDessert,Salads,CandiesandFrozenDishes(1936),addingMexicanhotchocolatespicestothefillingandtoppingitwithananchochilipowder-and-blackpeppertoastedmeringue.Marryingspicyandsweetflavorsisadecidedlymoderntrend,andthispieisaperfectexampleofhowwelltheypair.Makesone9-in[23-cm]deep-dishpie

Ingredients:ForCrust:

• 10oz[285g]vanillawafers• 2Tbsppackeddarkbrownsugar

• 2tspgroundcinnamon• 1/2tsptablesalt• 1/2cup[110g]unsaltedbutter,melted

ForFilling:• 12oz[340g]semisweetchocolate,chopped• 1/4cupwholemilk• 1Tbsppowderedgelatin• 21/2cups[600ml]heavycream• 1/4cup[50g]granulatedsugar• 3/4tsptablesalt• 2tspgroundcinnamon• 1/2tspcayennepepper,ortotaste• 2tsppurevanillaextract

MeringueTopping:

• 5eggwhites,atroomtemperature• 1/8tsptablesalt• 3/4tsppurevanillaextract• 1/4tspcreamoftartar• 1/8tspfreshlygroundblackpepper• 1/4tspgroundanchochilipowder,ortotaste• 1cup[200g]granulatedsugar

Directions:1. Preheattheovento350°F[180°C].Greasea9-in[23-cm]deep-dishpie

platewithnonstickcookingsprayorsoftenedbutter.2. Forthecrust:Inthebowlofafoodprocessorfittedwiththemetalblade,

processthewafers,sugar,cinnamon,andsaltuntilcombined.Addthemeltedbutterandpulseuntilcombined.Scrapedownthebowloftheprocessorasneeded.

3. Transferthemixturetothepreparedpieplateand,usingyourhands,

pressthemixtureintothebottomoftheplateandupthesides,creatingauniformlythickcrust.Placethepieplateinthefreezerforatleast30minutesorupto3days,coveredinplasticwrap.

4. Bakefor8to10minutes,rotatingatthehalfwaypoint,untilthecrustis

lightlybrowned,fragrantanddrytothetouch.Letcoolcompletely.5. Forthefilling:Placethechocolateinalargebowl.Pourthemilkintoa

smallbowlandsprinklethegelatinontop.Letitbloomuntilthegelatinhasbeenabsorbed.

6. Inamediumsaucepan,whisktogethertheheavycream,sugar,salt,

cinnamon,andcayennepepper.Placethesaucepanovermedium-highheat,whiskingconstantly.Oncebubblesformonthesurface,removefromtheheat,andaddthebloomedgelatinandwhisktocombine.Pourthemixtureoverthechocolateandwhiskuntilthechocolatemelts.Whiskinthevanillaandpourthefillingintothecooledpieshelluntilitisabout1/2in[12mm]belowtheedgeofthecrust.Ifyouhaveextrafilling,transferittoasmallbowlandrefrigeratealongwiththepie—itisdeliciousonitsown.Pressplasticwraponthesurfaceofthefillingtostopaskinfromforming,andrefrigerateforatleast4hoursuntilset,orovernight.

7. Forthemeringue:Inthebowlofastandmixerfittedwiththewhisk

attachmentaddthewhites,salt,vanilla,creamoftartar,blackpepper,andchilipowderandwhisktogetheronmediumspeeduntilfrothy.Addthesugarinaslowandsteadystreamandcontinuetowhiskonhighspeeduntilstiff,glossypeaksform,atleast5to7minutes.

8. Ifyoudonothaveakitchentorch,preheattheovento350°F[180°C].9. Spoonthemeringueoverthechilledpie,makingsurethemeringue

touchesthecrust’sedges.10. Usethebackofaspoontomakegentleswirlsalloverthetop.Usinga

kitchentorch,toastthemeringuetopping.Ifyoudonothaveakitchentorch,toastthemeringueintheovenfor5to10minutes,watchingcloselytoavoidburning.Refrigerateforatleast2hoursorovernight,lightlycoveredinplasticwrap,andserve.

11. Thepieisbestservedthedayitismade,butwillkeepintherefrigerator,lightlycoveredinplasticwrap,forupto3days.

ChocolateBreadPuddingwithIrishWhiskeyCaramelCreamSauce RecipecourtesyChefLoriRogers--fromhercookbook“CalibamaCooking”Ingredients: FortheBreadPuddingCustard:

• 1-poundItalianbread • 5eggs • 2cupshalf-and-half • 3⁄4cupwhitesugar • 3⁄4cupbrownsugar • 1tablespooncocoapowder • 1teaspoonvanilla • 1teaspooninstantcoffee(orespresso) • 1cupsemisweetchocolatechips

FortheIrishWhiskeyCaramelCream:

• 1stickunsaltedbutter • 1cupbrownsugar • 1cupBailey’sIrishcrème • 1cupIrishwhiskey • 1⁄2cupheavywhippingcream

Directions:MaketheBreadPuddingCustard: 1. Cutbreadintocubesandallowtositoutfor30–45minutestodryout

slightly(orplaceinovenat250degreesforapproximately15minutes).

2. Inalargebowl,whisktogethereggs,half-and-half,sugars,cocoa,vanilla,andinstantcoffee.

3. Placebreadcubesina9-by-13-inchbakingdish,sprinklingchocolatechipsthroughout.

4. Pourthecustardmixtureoverthebreadcubesandchocolatechips.Allowcustardtosoakintothebreadcubesforatleast30minutesbeforebaking.Thisensuresthatallofthecubesaremoistenedwiththecustard.Whennearlyreadytobake,preheatovento350degrees.

5. Bakebreadpuddinginpreheatedovenfor35–45minutes,untilaknife

comesoutclean.

MaketheIrishWhiskeyCaramelCream: 1. Inamediumsaucepan,meltbutterovermediumheatandthenstirin

brownsugar.Oncecombined,slowlyaddtheIrishcrèmeandwhiskey.Combinewell.

2. Keeptoasteadyboilfor10–15minutestoallowthealcoholandtheliquidtoreduce.

3. Stirinheavywhippingcream.AssembletheDessert: 1. Whenbreadpuddingcomesoutofoven,immediatelypourhotcream

caramelsauceoverpuddingsoitcanabsorbsauce.

RealDealSt.LouisGooeyButterCake ReprintedwithpermissionfromMidwestmade©2019byShaunaSever,Runningpress

SERVES:12to15

Thesedays,whenpeoplehearaboutthiscake,they’refamiliarwiththecakemixversioninvolvingallmannerofinstantpuddingsandwhatnot,foundonsomanywebsites.I’vealwaysfoundthatversioncloyingandmoregloppythangooey,andnotreallymystyle.Turnsout,thispopularversionof“GooeyButterCake”isjustashadowofwhatthismidwesternclassicwastrulymeanttobe.Thenagain,gooeybuttercakewasneverreallymeanttobeatall.ItwasahappyaccidentwhenabakerinSt.Louis,intendingtomakeoneofhisbakery’straditionalGermanyeastedcoffeecakes,madearatio-swappingmistakeandwaytoomuchbutterwasaddedtothecoffeecaketopping.Thatmistakeprovedprofitable,andpeopleinSt.Louisandbeyondhavelovedtheconcepteversince.Whenyoumakeitfromscratch,itbecomesmorebalancedinflavorandtexture,andevenmorelovable.Somefolksserveitasa

coffeecake,someasaspecialoccasioncake.I’lleatitwhenever,especiallywithafewmoderningredienttweakstoimprovelevelsofsweetness,richness,andcrave-worthychew.Ingredients:Dough:

• Nonstickcookingsprayforpan• 1batchbuttery,yeast-raisedcoffeecakedough(seerecipeatbottom),firstrisecomplete

• All-purposeflourfordustingTopping:

• 1/2cupunsaltedbutter,atroomtemperature• 4ouncesfull-fatcreamcheese,atroomtemperature• 1cupgranulatedsugar• 1/3cupfirmlypackedlightbrownsugar• 1tablespoonpurevanillaextract• 1/2teaspoonfineseasalt• 1/4cuplightcornsyrup• 1largeegg,atroomtemperature• 1cupunbleachedall-purposeflour,spoonedandleveled• Confectioners'sugarfordusting

Directions:PreparetheDough:Positionaracktothecenteroftheovenandpreheatitto325°F.Spraya9x13-inchglassbakingdishwithnonstickcookingspray.Afterthedoughhasfinisheditsfirstrise,flouryourhandsandpatthedoughintoanevenlayerintothepreparedpan.Coverwithplasticwrapandletriseasecondtimefor20minutes.

Meanwhile,PreparetheTopping:Inthebowlofanelectricmixerfittedwiththepaddleattachment,beattogetherthebutterandcreamcheeseonmedium-highspeeduntilsmoothandcreamy.Addthegranulatedandbrownsugars,vanilla,andsalt,andbeatuntillightandfluffy,about3minutes.Addthecornsyrupandeggandbeatuntilsmooth.Reducethemixerspeedtolowandgraduallystirintheflour.Foldthebatterbyhandafewtimeswithalargeflexiblespatulauntilwellblended.Whenthedoughhasfinisheditssecondrise,dollopthetoppingoverthedough.Useasmalloffsetspatulatospreaditevenly.Bakeuntilpuffedandgolden,butstillquitelooseinthecenter,about40minutes(itwillappearalmostliquidunderthesurfaceinspotsbutwillquicklysetuponcooling.Haveapeekatthebottomofthecakethroughtheglassdish;ifit’sdeeplygolden,you’reingoodshape).Letcoolcompletelyinthepansetonawirerack.Dustwithconfectioners’sugarbeforeslicingandserving.Buttery,Yeast-RaisedCoffeecakeDoughMakesenoughforone9x13-inchcake,ortwo8-inchroundsThisdoughisanawesomebuildingblocrecipeforsomanybakeryclassics.Althoughmanyyeastdoughscanbemadeunplugged,withjustawoodenspoonandyourhands,thisrecipecallsspecificallyforanelectricstandmixerandapaddleattachment.Thereasonisthatthepreciseamountofflourinthisrecipeisthekeytoitslight,cakeliketexture,andthedoughitselfismeanttobeveryloose.Tokneaditbyhand,you’dneedtowaytoomuchflouronyourworksurfacetomakeitworkable,makingforadryfinishedproduct.Usingamixerensuresasoft,pillowy,butterydough.Ingredients:

• 21/4teaspoonsinstantyeast• 2/3cupwarmwholemilk(110°to115°F)

• 4tablespoonsunsaltedbutter,melted• 1/4cupgranulatedsugar• 2largeeggs,atroomtemperature• 1teaspoonpurevanillaextract• 2teaspoonsfinelygratedlemonzest• 2cupsunbleachedall-purposeflour,spoonedandleveled,plusmorefordusting

• 1/2teaspoonfineseasalt• Nonstickcookingsprayforpan

Directions:Inthebowlofanelectricmixer,whisktogethertheyeastandmilk.Setasideforacoupleofminutes.Whiskinthemeltedbutter,sugar,eggs,vanilla,andlemonzest.Addtheflourandsalt.Fitthebowlontothemixeralongwiththepaddleattachment.Mixonmediumspeedfor3to4minutes,oruntilshiny.Itwillbeaveryloosedough-batterhybrid.Stopthemixerandscrapedownthebowlwellabouthalfwaythroughthemixingtime.Sprayamediumbowlwithnonstickcookingsprayoroilitlightly.Scrapethedoughintothebowlanddustthesurfaceofthedoughwithacoupleofteaspoonsofflour.Coverthebowltightlywithplasticwrap.Letriseinawarmplaceuntildoubledinbulk,45minutesto1hour.Useasdirectedintherecipesthatcallforthisdough.