Baked Brie

1 (7 to 8-inch) wheel brie cheese 1/4 cup apricot jam (any flavor works) 1/4 cup sliced toasted almonds 3 tablespoons brown sugar 2 sheets (12 by 18-inch) puff pastry 2 eggs, beatenPreheat the oven to 400 degrees F. Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the apricot jam, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve.

Hamentoshen

Preheat oven 345

2 cups sifted flour
2 tsp baking baking powder
1 cup sugar
1 egg
1 tsp vanilla
2 tbls o.j.
pie fillings
1/2 cup butter

mix flour--baking powder--sugar--egg
stir while adding vanilla and OJ
take 1/4 batter and roll it
make into triangles
put fillings into middle
bring in corners to cover fillings
lightly grease cooking sheet
bake for approx. 20 minutes

Joan’s Chocolate Caramel Bars

1 cup plus 3 tbs. flour

1 cup quick rolled oats

¾ cup packed brown sugar

½ tsp. baking soda

¼ tsp. salt

¼ pound plus 4 tbs. butter, melted

1 cup semi-sweet chocolate chips

½ cup chopped pecans

¾ cup caramel ice cream topping

Combine 1 cup flour, oats, sugar, baking soda, salt and butter. Blend until mixture resembles crumbs. Press half the mixture into bottom of 11 X 7 inch baking pan. Bake in preheated oven 10 minutes at 350 degrees.

Keep oven on. Remove pan and sprinkle chocolate chips and pecans over crust. Blend caramel topping with remaining 3 tbs. flour. Pour over chips and nuts. Sprinkle remaining crumb mixture over top. Bake for 20 minutes. Cool and chill. Slice into squares.

Best made the day before.

Vidalia Onion Pie

3 cups thinly sliced Vidalia onions

3 tablespoons butter, melted

1 9 in prebaked deep dish pie

½ cup milk

1 ½ cups sour cream

1 teaspoon salt

2 eggs, beaten

3 tablespoons all purpose flour

4 slices bacon crisply cooked & crumbled.

Preheat to 325

Sauté onion in butter until lightly brown

Spoon into pie shell

Combine milk, sour cream, salt, eggs, and flour

Mix well and pour over onion mix

Bake 30 min or until firm in center

Basic Marinade

1 cup olive oil

6 – 8 cloves of garlic

½ cup marjoram

½ cup seasoned salt

½ cup rosemary

Red pepper to taste

Salt & Pepper

-Mix in bowl and add to poultry. Marinade for 1 hour or so.

Ellen’s Spinach Quiche

1 pie crust

1 Tb butter

1 cup minced onion (or use minced dried onion – probably ¼ cup)

1 15 oz. container Ricotta cheese

1 10 oz. frozen chopped spinach – thawed and drained

2 eggs

1/8 tea pepper

1/8 tea nutmeg

¼ cup Parmesan cheese

Heat oven to 400 degrees.

Fort crust. Bake for 15 minutes or until lightly brown. Add drained spinach to onions and toss over medium heat until all liquid is evaporated. Remove from heat.

Place remaining ingredients in large bowl. Mix well. Add spinach mixture and mix until spinach looks marbleized.

Pour into shell and bake for 40-45 minutes

Spinach Quiche

1 pie crust

1 8 oz. Swiss cheese – sliced thin

-or-

Gouda cheese – cubed

1 10 oz. frozen chopped spinach – thawed and drained

2 Tb. flour

¾ cup milk

3 eggs - beaten

Pepper, Salt, Garlic powder (to taste)

Fork crust and pre-heat in oven for 10 minutes (helps make the crust crispy)

In a sandwich bag, toss cheese and flour, shake it up.

In another bowl, mix eggs, milk and seasonings.

Add spinach, then cheese mixture

Pour filling into crust. Bake 350 degrees for 45 minutes. Reheat with tin foil.

Jenna’s Sweet Salad

Dressing: ¼ cup orange juice ¼ cup olive oil ¼ cup balsamic vinegar light 1 teaspoon Dijon mustard 2 teaspoons Lemon Juice 1 pack equal Salt to taste

Strawberries Red Onions Craisins Sliced Almonds (sprinkle on honey) Tangerines Cucumbers

Mommy’s Chicken Soup

Oven stuffer chicken or equivalent (any full chicken)

Vegetables: whole carrots, celery, onion, turnips, parsnips, garlic, dill, parsley

Salt & Pepper

Cover chicken with water plus one inch

Add salt and boil for ½ hour

Add veggies and continue boiling for 1 hour

Separate the chicken and veggies from the broth and refrigerate overnight

Remove fat from top

Omi’s Matzo Ball Soup

3 eggs

3 tablespoons butter

¾ cup matzo meal

Handful crushed almonds

Salt & Pepper

6 tablespoons Cold Seltzer

Mix eggs, butter, S&P, seltzer

Slowly mix in matzo meal and almonds

Should look like soft mashed potatoes

Refrigerate for at least 6 hours

Makes 10-12 balls

Boil in salted water for 20 minutes

Add to Chicken Soup

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