Ingredients 

• 1/2 cup raisins or walnuts
• 1/2 cup corn syrup
• 1/4 cup soft butter
• 1 egg beaten
• 1/4 cup packed brown sugar
• 1 tsp vanilla
• 1 pinch salt

Instructions 

1. With wooden spoon, mix together soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed. Add egg and vanilla, mix well 
2. Pour batter into tart shells.
3. Bake at 400º for 15-20 mintues

Ingredients

• (1/2 tbsp) 1 (.25 ounce) package active dry yeast
• 1 teaspoon white sugar
• 1/4 cup warm water (110º F/45º C)
• 6 eggs
• 6 cups all-purpose flour
• 1/2 cup white sugar
• 1/4 cup butter, melted
• 1 cup evaporated milk
• 1 cup water
• 1 teaspoon salt
• 2 quarts vegetable oil for frying
• 2 cups white sugar 

Instructions

1. Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
2. 2 In small bowl, beat eggs until thick.
3. Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
4. Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.

Ingredients 

• 1 cup milk
• 1/4 pound (1 stick) unsalted butter
• Pinch kosher salt
• 1 cup all-purpose flour
• 4 extra-large eggs
• 1/2 cup heavy cream
• 12 ounces semisweet chocolate chips
• 2 tablespoons honey
• 2 tablespoons prepared coffee

Instructions 

1. Preheat the oven to 425 degrees F.
2. Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
3. Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
4. For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
5. For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.

Ingredients

• About 11 ounces all-purpose flour
• About 5 ounces sugar
• 2 eggs
• 1 teaspoon baking powder
• About 3 ounces butter Milk

Instructions 

1. Preheat oven to 350 degrees F.
2. Mix all ingredients. Pour milk into the mix little by little until you have a dough, (a little stiff, not dry). Lightly flour your hands and roll the
3. dough into little balls. Bake for about 12 minutes. Serve immediately.
4. It can be served plain, with butter or jam.

Ingredients 

• 1 pound dried navy, small California white or great northern beans, washed
• 1/2 pound bacon
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups water
• 1 6-ounce can tomato paste
• 1 pound chouriço ,linguiça or Spanish chorizo, cut into 1/4-inch slices
• 1/2teaspoon red pepper flakes, or more to taste
• 1 tablespoon paprika
• Salt and pepper

Instructions

1. Soak the beans overnight in enough cold water to cover by several inches.
2. Drain the beans and set aside. In a large stockpot or Dutch oven, fry the bacon until crisp. Drain on paper towels and set aside.
3. Pour off all but 2 or 3 tablespoons of the bacon fat, add the onions and sauté until a dark golden brown. Add the garlic and cook until it just begins to color.
4. Add the beans, water, tomato paste, chouriço, red pepper flakes and paprika. Cover and let simmer for 1 1/2 to 2 hours, or until the beans are tender, stirring occasionally to prevent scorching. Crumble the bacon into the beans and season with salt and pepper. Cook 10 minutes more then serve immediately.

NOTE: If the beans threaten to dry out, add water; if they’re watery, remove the cover for the last 1/2 hour

of cooking.

Ingredients

• Vegetable oil cooking spray
• 2 cups biscuit baking mix (recommended: Bisquick)
• 2/3 cup whole milk
• 1/2 teaspoon cayenne pepper
• Flour, for dusting the work surface
• 1 pound ground chuck
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 (14-ounce) cans Mexican-style stewed tomatoes
• 1 teaspoon salt
• 2 tablespoons chili powder
• 1 (15-ounce) can kidney beans
• drained and rinsed
• Toppings:
• Shredded sharp Cheddar
• Sour cream
• Sliced green onions (white and green parts)
• Corn chips

Instructions

1. Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.
2. Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape.
3. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.
4. Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard.
5. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.
6. When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.

Ingredients 

• 1 package dry yeast
• 1/4 cup warm water
• 1 cup granulated sugar
• 1 cup milk, scalded
• 4 tablespoons butter
• 1 teaspoon salt
• 3 eggs, beaten
• 5 cups unsifted flour
• 1 to 2 cups unsifted flour
• 6 eggs in shell, at room temperature
• Egg white

Instructions

1. Dissolve yeast in warm water. Mix together sugar, hot milk, butter and salt. Stir until butter melts. Cool until lukewarm.
2. Beat in beaten eggs and yeast mixture. Next, beat in flour until smooth. Turn onto a floured board and knead until smooth and elastic, adding as much flour as needed. Place in buttered bowl. Cover and let rise in warm place (80 to 85 degrees F) until double in bulk.
3. Punch down dough and divide in sixths. Punch off one fourth of each and set aside.
4. Shape dough balls into flat cakes one fourth inch thick. Gently press an egg in each. Form each piece of dough that was set aside, make two ropes each 6 inches long. Place over egg to form a cross. Pinch ends to underside of cake with aluminum foil, make 6 collars in the form of rings, each 6 inches across and 3/4 inch high. Place rings 1 inch apart on baking sheet. Place dough in collars and let rise until double.
5. Bake in preheated 350 degrees F oven for 10 minutes. Brush with egg white mixed with 2 tablespoons water. Bake 10 minutes more until golden.

Ingredients

• 2 cups water
• 1 cup white rice (Primo Italian white rice)
• 2 cups hot milk (whole works best)
• ½ cup sugar
• 1/2 lemon fresh lemon rind (use a vegetable peeler for big pieces for easier removal)

Instructions 

1. Cook on #3 until low in water than change to simmer.
2. When rice is cooked and cooled remove lemon and add egg yolk and stir until combined. Serve with cinnamon on top

Ingredients 

• 1 medium butternut squash (about 2 1/4 pounds)
• Nonstick vegetable oil spray
• 1 medium onion, chopped (about 1 cup)
• 1 tablespoon freshly grated ginger, optional
• 3 tablespoons unsalted butter
• 3 cups chicken broth
• 1-2 cups water, as needed
• Salt and pepper to taste
• Sour cream for garnish

Instructions

1. Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.
2. While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened,
3. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth.
4. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot.
5. Garnish each portion with the heaping teaspoon of low-fat sour cream

Ingredients           

• 3 leeks
• 4 potatoes, quartered
• 1/4 cup butter
• 1/2 cup milk
• 1/2 cup light cream
• 1 qt. water or chicken stock
• 1/4 teaspoon fresh chopped chervil
• 2 T each chopped celery and shallots
• 1/8 teaspoon celery seed
• parsley to garnish

Instructions

1. Peel and quarter the potatoes.
2. Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed.
3. Season to taste with salt and pepper. Garnish with parsley and croutons.