Turkey Focaccio

 

• CRANBERRY PECAN SAUCE:
• 1/2 cup Greek Yogurt
• 1/2 cup whole-berry cranberry sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped pecans, toasted
• 1 tablespoon honey
• 
  SANDWICH:
• 1 loaf (8 ounces) focaccia bread
• fresh Watercress
• 1/2 pound thinly sliced cooked turkey
• 1/4 pound grated Smoked Gouda cheese
• 8 slices tomato (preferably Yellow)
• Sliced Avocado

Directions

• In a small bowl, combine the yogurt, cranberry sauce, mustard, pecans and honey.
• Cut bread in half horizontally; spread with cranberry pecan sauce. Layer with Watercress, turkey, cheese, tomato and avocado; replace bread top. Cut into wedges. Yield: 4 servings.

Ice Bear Recipe

2 Parts Grey Goose Vodka

1 Part Blue Curacao

Soda Water

Mix liquors and pour in mug

Add desired amount of Soda Water

Best Served in a chilled Beer Mug

ICED PUMPKIN COOKIES

 

 

Ingredients

Makes about 6 dozen

• FOR THE COOKIES
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons coarse salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 1/4 cups packed light-brown sugar
• 2 large eggs
• 1 1/2 cups canned solid-pack pumpkin (14 ounces)
• 3/4 cup evaporated milk
• 1 teaspoon pure vanilla extract
• FOR THE ICING:

4	tablespoons butter or margarine, softened
1/4	cup maple syrup
3	cups powdered sugar

 

Directions

1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. (I top cookies with Turbinado or Cinnamon Sugar before baking), and then I ice them.

ICING:

In small bowl, beat butter and syrup until blended. Gradually beat in powdered sugar until smooth.

BANANA WRAP

Great for Breakfast

 

• 1 flour tortilla (use whole wheat if possible)
• 1-2 tbsp peanut butter
• 1 banana, sliced thin
• 1/3 cup granola
• honey (optional)

Preparation:

Spread the peanut butter on the flour tortilla. Place bananas and granola on the peanut butter. Drizzle with honey, if desired and wrap.

Devil's Food Cupcakes

 

ingredients

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons sea salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature
• Chocolate  Ganache Frosting

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature  before serving.
5. I like to gently scoop out a little of the center. Using a pastry bag and large star tip I fill the centers with the ganache filling.

Ingredients

Makes 4 cups

• 1 pound good-quality bittersweet chocolate, finely chopped
• 2 1/3 cups heavy cream
• 1/4 cup good BRANDY

Directions

1. Place chocolate in a large heatproof bowl. Bring cream and Brandy just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
2. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
3. Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).