Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Artichokes. Sun Dried Tomatoes. I'm in. I saw Giada make this and it's extra simple. I could easily be talked into leaving out the sausage. She also swears by the frozen artichoke hearts . . . good tip. I like fusilli because the shape of the pasta holds onto the flavors so well.
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine (optional)
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Caramel Apples

Another Fall treat. Anyone remember the time I made hundreds of these for the Octoberfest at the Whiffle Tree? They were in boxes all over the house. This recipe is a good one . . . make your own caramel. It's worth it.

1/2 cup butter
2 cups firmly packed brown sugar
1 cup light corn syrup
Dash salt
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla
10 tart apples, washed, dried

Melt butter in 2-quart saucepan. Add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Stir in sweetened condensed milk. Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245°F (20 to 25 minutes). Remove from heat; stir in vanilla.
Dip apples into caramel mixture and place onto buttered waxed paper.
Makes 10 apples.

Jimmie Cake (sometimes called Jimmy Cake)

Today was the 4th Friday of Seminary ... it was time to introduce the Jimmie Cake. That and why they are never allowed to call jimmies 'sprinkles.' We definitely reached an understanding. They loved this cake, just like everyone does.

I've been making this cake for almost 25 years now and I'm embarrassed when people ask me for the recipe because a monkey could make it. You get your best Jimmie Cake when the outside has a sugary crunch to it. And today it did.

1 yellow cake mix
1 box instant vanilla pudding
4 eggs
1 cup oil
1 cup water
1/3 cup jimmies (approximate)

Topping:

1/4 cup white sugar
1/4 cup brown sugar
3 T. jimmies

Pour batter into greased tube or bundt pan and sprinkle topping over top before baking at 350 until a knife inserted into the middle of the cake comes out clean and the cake starts to move away from the sides of the pan. Make sure to let this cake cool for at least 30 minutes before inverting onto a plate . . . you will have a melted chocolate mess if you take it out of the pan too early.

Coconut Cake . . .

I am crazy about the coconut cake I've been making for years, but this was breathtaking. Cream cheese frosting is different on a coconut cake to me . . . check back for reviews on Sunday.

3 sticks unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Ina continues to be my hero.

That Cilantro Lime Salad Dressing . . .

That Cafe Rio thing has become a favorite of "ours", particularly that sweet pork they put on their salads. Their salad dressings are homemade and I'm partial to the Cilantro Lime one . . . I only want a salad there just because this dressing is so delicious.

1/2 c olive oil
1 lime, juiced
4 garlic cloves
1/2 c cilantro
fresh ground black pepper
1/4 t. sugar
1/8 t. salt

In a food processor fitted with a metal blade, combine the olive oil, lime juice, garlic, cilantro leaves, and black pepper. Process until smooth. Add sugar and salt to taste. Makes 1/2 cup.

Angel Food Cake

I prefer a plain angel food cake with a hot fudge sauce. My husband likes berries with his. . . and in New England many bakeries sell angel food cake with a rich chocolate frosting. Yes, I miss you Yum Yum Bakery. You and your Parker House Rolls. Give Ina's angel food cake a try.

2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F.

Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Add 1 1/2 teaspoons grated lemon zest (2 lemons) if you prefer a Lemon Angel Food Cake.

Nana's Chili Sauce

Makes me smile to add this recipe. It conjures up a real memory for me. My grandmother lived with us . . . and this was a signature recipe of hers. And nothing smells as good on a stove as this recipe simmering. Don't let the name fool you . . . it's more of a relish. And it's fabulous on chicken or fish . . . anything. It's worth the chopping for the smell alone.

6 14.5 oz. cans tomatoes
3 large green peppers, chopped
6 large onions, chopped
2 cups vinegar
1 1/2 cups sugar
1 T. salt
1 t. cloves
1 t. allspice
1/2 t. cinnamon
red pepper to taste
Cook till soft

This is as specific as it gets, which is funny to me. Live a little. Give it a try.

Daffodil Cake . . .

I'm not going to kid you here . . . this is a really difficult cake. It's a combination of chiffon cake and angel food cake and I believe it's disappearing from pastry chef culture . . . you never hear about it anymore. This is my mum's favorite . . .

10 egg whites
1 t. cream of tartar
1/2 t. salt
1 1/4 cups sugar
3/4 cups sifted flour
6 egg yolks
1/2 t. orange extract
1/2 cup sifted cake flour
1 t. vanilla

Preheat oven to 350. Wash tube pan in hot soapy water to ensure it is totally grease free.

Whip egg whites until frothy. Add cream of tartar and salt and continue to whip. When whites form soft peaks gradually sprinkle in sugar and continue to beat until stiff peaks form. Remove half of whipped egg whites to a separate bowl.

Fold 3/4 cup of cake flour, orange extract and egg yolks into one half of the egg whites until evenly blended. Fold remaining 1/2 cup cake flour into other bowl of egg whites, along with the vanilla. Spoon 1 cup of batter at a time, alternating colors, into the pan.

Bake for 30 minutes and reduce heat to 325. Bake for an additional 20 minutes or until the top of the cake springs back when pressed. Without removing cake from pan invert it onto a wire rack to cool.

Pavlova . . .

4 egg whites, at room temperature
Pinch salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract

Sweetened Whipped Cream

1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows

Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer. When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Yield: 1 cup

Triple Raspberry Sauce:

1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur (I omitted)

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Yield: 2 cups

Coconut Cake . . .

1 yellow cake mix
1 box instant vanilla pudding
4 eggs
1 cup oil
1 cup water
3/4 cup coconut

Bake at 350 in 9 x 13 pan.

Frosting: saute 1/2 cup coconut with 1 stick of butter until browned. Place 1 lb. confectioners sugar in food processor and add coconut/butter mixture save scant 1/2 cup toasted coconut to sprinkle on top of frosted cake. Add milk or half and half to frosting as needed.

Creme Brulee French Toast

1 stick butter
1 cup brown sugar
2 T. corn syrup
1 8-9" round loaf country style bread
5 large eggs
1.5 cups half and half
1 t. vanilla

In small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into 9 x 13 pan. Cut 6 1-inch slices of bread from center of bread and arrange bread slices in one layer in baking dish, squeezing them to fit.

In bowl wisk together eggs, half and half, vanilla and combine well and pour evenly over bread. Chill for at least 8 hours and up to 1 day. Preheat oven to 350 and bring bread to room temperature. Bake, uncovered in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Makes 6 servings.

Nana's "Lemon Special"

Combine in saucepan:

1/2 cup butter
1 cup sugar
1/4 cup water
1 egg, well beaten
3 T. fresh lemon juice
grated lemon rind

Cook over medium heat, simmering constantly just until mixture comes to a boil. Makes 1.5 cups

Layer as follows:

pie crust
lemon sauce
ice cream
lemon sauce
whipped cream

Chinese Chicken Salad

1 head lettuce
1 head cabbage
1 can sliced water chestnuts
2/3 cup chopped green onions
1/2 cup sesame seeds
3 grilled chicken breasts, cut into strips

Dressing:

8 T. sugar
8 T. rice vinegar
1 t. salt
1/4 cup oil

Just before serving crush fried won tons on top of salad

Marian's Tortellini Salad

1 7 oz. bag tortellini
3 large garlic cloves, minced
1/2 head cauliflower
1/2 head broccoli
1 can black olives
1/2 10 oz. jar green olives
24 cherry or grape tomatoes
1 cup fresh shaved parm cheese

Dress with homemade balsamic salad dressing

Tiramisu

This recipe is from our friend, Art Brand . . . don't be afraid to try it. It's worth the effort.

5 egg yolks
1/2 lb. confectioners sugar
7 oz. marscapone cheese
3 egg whites
1/2 cup sugar
1 t. vanilla
1/2 whipping cream, whipped
2 packages Saviardi cookies
1 quart warm coffee (or whatever)
2 T. cocoa

Whip egg yolks with sugar until fluffy. Add marscapone cheese and stir. Beat whites until firm and add sugar and whip again. Add vanilla. Fold two mixtures together.

Dip Saviardi cookies (Italian ladyfingers) in coffee and place in 8 x 11 pan. Spead 1/2 mixture over ladyfingers. Add another layer. Sprinkle cocoa over top and refrigerate at least 8 hours.

Pot Stickers

Mix following ingredients together:

1 lb. ground pork
1 T. sherry
1 T. soy sauce
1/2 t. salt
1 T. water
1 can water chestnuts, drained and finely chopped

Fill Won ton wrappers with pork mixture and fry in 2 T. oil. Add water to skillet and cover immediately.

Sesame oil/soy sauce dip:

3 T. white vinegar
3 T. soy sauce
2 t. sesame oil
sambal oelek (or chili oil)

Chinese BBQ Pork

2 whole pork tenderloins
1/4 cup soy sauce
1 T. brown sugar
1 T. honey
2 t. red food coloring
1/2 t. ground cinnamon
1 clove garlic
1 green onion

Combine soy, sugar, honey, food coloring, cinnamon, garlic and onion. Add pork and marinate overnight. Bake at 350 for 45 minutes to an hour.

Cathy Toohey's Bleu Cheese Dressing

1/2 cup plain fat free yogurt or sour cream
1/4 cup low fat cottage cheese
1/4 cup fat free mayo
1/2 cup crumbled bleu cheese (2 oz.)
1-3 T. skim milk

Makes 20 1 T. servings

Bunty's Blueberry Cake (AKA Cath's Blueberry Cake)

1.5 cups flour
1 t. baking powder
1 stick butter
1 cup sugar
2 eggs, separated
1/3 cup milk
1 t. vanilla
1.5 cups blueberries

Cream butter and sugar. Add beaten yolks and vanilla. Add dry ingredients alternating with milk. Gently fold in blueberries. Fold in stiffly beaten egg whites and spooon into 9 x 9 pan. Sprinkle with sugar and place in preheated 350 oven for 45 minutes to 1 hour.

This brings back a family Cape Cod memory to me.

Chocolate Chip Cookies

1 lb. butter
2 cups brown sugar
3 eggs
1 1/2 cups sugar
2 t. vanilla
1 1/2 t. baking soda
6 cups flour
3 cups chocolate chips or other candy

Bake at 375