Ruth's Buns

• 2 tsp of sugar
• 2 cups of warm water
• 2 envelopes of yeast

Disolve sugar in water - Sprinkle yeast over and let stand 10 mins (should have created foam).

Add to water mixture:

• 1/2 cup of sugar
• 2 tsp of salt
• 1/2 cup of margarine
• 1 egg

Add 6 cups of flour gradually.  Turn dough out onto floured board and knead 10 minutes.   Place in large greased bowl and cover.  Let rise 1.5 hours.  Punch down and divide into buns.  Put buns on greased pan and cover, let rise 1 hr.

Bake at 350 for 15 minutes.

To make wholewheat: use 3 cups of wholewheat flour in replace of three cups of white flour.

Chunky Apple Muffins

Hey all. I made these muffins the other day and was really happy with them. The original recipe is a Martha one (obv), but I modified it to make it better.

·      Vegetable cooking spray

·      2 medium Granny Smith apple, peeled, cored, and grated

·      1 medium Granny Smith apple, peeled, cored, and roughly chopped

·      3/4 cup sugar (brown, if you like)

·      1 cup all-purpose flour

·      1 cup whole-wheat flour

·      1/2 cup rolled oats

·      2 teaspoons baking soda

·      1/2 teaspoon plus 2 pinches salt

·      2 teaspoon ground cinnamon

·      1/4 cup chopped walnuts, toasted (omit if serving to children under 3)

·      2 large eggs

·      1 cup buttermilk, room temperature

·      1/2 cup (1 stick) unsalted butter, melted (I browned mine)

·      1 tsp vanilla extract

 Directions

1. Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside.
2. Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat.Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Bake until muffins are brown around edges and spring back when touched, 15 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature. Muffins can be stored in an airtight container at room temperature up to 2 days.

Read more at Marthastewart.com: Chunky Apple Muffins - Martha Stewart Recipes

Curried Potato Salad

Serves 10 to 12

• 3 pounds baby white potatoes, scrubbed
• 1 tablespoon plus 1 teaspoon salt
• 2 tablespoons white-wine vinegar
• 5 large eggs
• 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
• 3 tablespoons curry powder
• 1 medium onion, thinly sliced into slivers
• 1/4 cup fresh cilantro, finely chopped

Directions

1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
3. Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.

Read more at Marthastewart.com: Curried Potato Salad - Martha Stewart Recipes

Smoked Salmon Dip

Makes 1 1/3 cups

• 1/4 cup mayonnaise
• 4 ounces cream cheese
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon red onion, diced small
• 1 to 2 teaspoons fresh lemon juice
• 1/2 teaspoon prepared horseradish
• 2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
• 1 tablespoon chopped fresh parsley
• Bagel chips, for serving

Directions

1. In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

Rachel's Thoughts: Mom loved it!  (so did I)

Read more at Marthastewart.com: Smoked Salmon Dip with Bagel Chips - Martha Stewart Recipes

Light Beef and Eggplant Lasagna

Serves 4 to 6

Prep: 25 minutes
Total: 1 1/4 hours, plus cooling

• 1 1/2 pounds eggplant, sliced into 1/4-inch-thick rounds
• 3 tablespoons extra-virgin olive oil
• coarse salt and ground pepper
• 1 pound ground beef or lamb
• 1/4 teaspoon ground allspice
• 1/3 cup chopped fresh mint leaves
• 1 1/2 teaspoons dried oregano
• 5 cups prepared pasta sauce
• 8 no-boil lasagna noodles
• 1 1/4 cups grated Parmesan (3 1/4 ounces)

Directions

1. Preheat oven to 400 degrees, with racks in middle and upper third. Divide eggplant between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Let sheets cool on wire racks.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add beef and cook, stirring occasionally, until cooked through, 4 minutes. Add allspice, mint, and oregano and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer beef to a medium bowl.
3. Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the egplant, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Read more at Marthastewart.com: Light Beef and Eggplant Lasagna - Martha Stewart Recipes

Spinach and Leek Lasagna

Serves 4 to 6

Prep: 25 minutes
Total: 1 1/4 hours, plus cooling

• 3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well
• 3 tablespoons extra-virgin olive oil
• coarse salt and ground pepper
• 3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out
• 1/4 teaspoon red-pepper flakes
• 1/3 cup chopped fresh parsley
• 1 1/2 teaspoons fresh lemon juice
• 5 cups prepared pasta sauce
• 8 no-boil lasagna noodles
• 1 3/4 cups grated Parmesan (3 1/4 ounces)

Directions

1. Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
3. Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Source: Marthastewart.com: Light Spinach and Leek Lasagna - Martha Stewart Recipes

Cranberry Sauce

• 1 med orange unpeeled (no seeds)
• 1 apple core (not peeled but cored)
• 2 cup fresh cranberries
• ½ cup sugar

Puree in food processor and serve cold.

Cheese Stuffed Pumpkin

• 1 pumpkin 8-10 inches in diameter (20-25cm)
• 8 oz (250g) of grated cheese, white Cheddar or Gruyere or combo
• one 12-14 inch baguette, cut in 1-inch squares
• 1 tbsp butter
• 1 tbsp olive oil
• 1 large shallot, minced
• 3 cloves of garlic, minced
• 1/8 cup of fresh sage, chopped
• 1/8 cup of fresh rosemary, chopped
• 2 1/2-3 cups of broth, chicken or vegetable
• salt and pepper to taste

Preheat oven to 350 degrees.

Cut off the top of the pumpkin, scoop out the strings and seeds. Heat butter and olive oil on low. Add the shallot, garlic, and sage, cooking until the sage is brown and crispy. Add rosemary and cook for another minute or two while stirring.

Place a layer of bread, cheese, and shallot-herb mixture in the bottom of the pumpkin. Then top with more bread, cheese, and shallot-herb mixture continuing to layer until the pumpkin is full and the ingredients are all used up. Squish it down to compress the bread and cheese as much as possible. Then pore the stock over it until the cheese and bread are well saturated. Replace the pumpkin lid.

Cook for 2-2 1/2 hours. Cooking time may vary depending on the thickness of the pumpkin. You want the pumpkin flesh to be soft but not mushy. And you want to take it out of the oven before the structure collapses. Scoop out the pumpkin flesh from the sides to serve. Makes 6 servings.

Allison's tip: add walnuts for added flavour

Squash Soup

• 2 tbsp butter
• 1 large onion
• 2c chicken stock
• 400g cooked squash
• 1 small apple peeled and seeded
• 1 tsp curry powder
• 1/4 tsp ground corriander
• 3/4 cup milk

Serves 4.

Melt butter in a sauce pan and cook the onion until soft, stir in flour and gradually add the chicken stock.Add squash, apple, curry and corriander.  Bring to a boil, reduce and simmer for at least ten minutes.  Add salt and pepper and blend.  Add milk and return to a boil.

Rachel's Thoughts:  I generally double the recipe and use a large butternut squash, but if I want a really thick super I use two medium.  Because the squash generally isn't bang on the same weight every time I generally add more spices based on the taste.

Orange and Balsamic Chicken

• 4 bone-in, skin-on chicken thighs 
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 unpeeled orange but into 8 wedges
• 1 tbsp unsalted butter

Preheat over to 450.  Season chicken with salt and pepper.  In a large oven proof skillet, heat oil over medium-high.  Add chicken, skin side down, and cook until golden and crisp, 7 minutes.  Transfer chicken to a plate and pour off fat from skillet.  Return chicken, skin side up, to skillet and transfer to oven.  bake until cooked through, 10 minutes.  Transfer chicken to a plate.

Heat skillet over medium heat adn add vinegar and orange wedges.  Cook, stirring adn scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes.  Remove from heat and stir in butter.  To serve, return chicken to skillet and toss iwth orange sauce.

Rachel's Thoughts: Titus made this with brown basmati rice.  And used more than 1 orange, so good!

Source: Everyday Food Magazine