Ingredients

• Vegetable oil
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 teaspoon fine fleur de sel, plus extra for sprinkling
• 1/2 teaspoon pure vanilla extract

Directions

My friend, Seana, from Napa Valley, sent me her much loved recipe for Salsa Deviled Eggs.  Can't wait to try it, has to be a winner, Seana is a world class cook.  ~ jan

SALSA DEVILED EGGS

Makes 20

10 hard boiled, extra large eggs, peeled, halved

1/3 cup mayonnaise

1 tsp Dijon mustard

1/4 cup finely chopped, drained, oil packed sun-dried tomatoes

1 Tbsp finely chopped pickled jalapeno peppers

6 green onions, thinly sliced

6 Kalamata olives, pitted and chopped

Remove yolks from eggs and place in medium bowl. Blend in mayonnaise and mustard. Stir in all remaining ingredients. Spoon mixture into pastry bag fitted with large plain or star tip. Pipe mixture into egg white halves. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

1. Heat oven to 450°F.
2. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
3. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
4. Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
5. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
6. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
7. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
8. Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

• 2  cups olive salad
• 1  (16-ounce) French bread loaf, split horizontally
• 1/2  pound  sliced hard salami
• 1/2  pound  sliced cooked ham
• 6  Swiss cheese slices
• 6  thin provolone cheese slices

• 1  (1-quart) jar mixed pickled vegetables
• 1  purple onion, quartered (optional)
• 1  (16-ounce) jar pitted green olives, drained
• 2  (2 1/4-ounce) cans chopped ripe olives, drained
• 1/4  cup  chopped pepperoncini peppers
• 2  tablespoons  capers
• 1  tablespoon  minced garlic
• 1/2  cup  olive oil
• 1 1/2  teaspoons  dried parsley flakes
• 1  teaspoon  dried oregano
• 1  teaspoon  dried basil
• 1/2  teaspoon  ground black pepper
• 1  (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)

FOR BATTER:

6 egg white

4 egg yolks

3 tablespoon sugar

1 1/2 tablespoons flour, sifted

1 whole lemon zest

1 teaspoon vanilla extract

FOR 10 INCH OVAL SKILLET:

1 oz. butter

2 tablespoons heavy cream

2 tablespoons raspberry marmalade

powdered sugar, before service

Heat oven to 475 degrees.

PREPARATION OF SKILLET:

Heat an oval skillet and add butter, cream and

raspberry marmalade .

Stir and mix well until skillet and mixture are hot.

PREPARATION OF BATTER:

Beat the egg whites until stiff,

and bring in slowly 3 tablespoons of sugar,

while the mixer is running.

Last bring in the vanilla extract.

Remove mixing bowl with the egg whites

and fold in by hand with a wire whisk the egg yolks, flour and lemon zest.

Mix as little as possible.

With spatula form four individual nockerl, one at the time,

and place into the hot skillet on top of the hot raspberry mixture.

BAKING:

Bake in hot oven for 9 to 10 minutes.

Nockerl should still be soft in the center.

Remove from oven and top with powdered sugar and serve at once,

(otherwise the nockerl will collapse)

on hot two plates (two per person).

Recipe Source:  Rudy Lechner's Restaurant and Bar

Thanks Carlene for telling me about this unusual recipe..

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

This is the recipe Mother always used, on the back of the Sun-Maid raisin box, and yes, it was as good as it looks.   ~ jan

A country fair winning recipe from years ago.

Ingredients

2 cups Sun-Maid Natural Raisins
2 cups water
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar
1 tablespoon butter

1 double unbaked pie crust

Directions:

COMBINE raisins and water and boil for 5 minutes.
BLEND sugar, cornstarch, cinnamon and salt.
ADD to raisin liquid and cook, stirring until clear.
REMOVE from heat.
STIR in vinegar and butter. Cool slightly. Turn into pastry-lined pan.
COVER with top pastry or lattice strips.
BAKE at 425 F about 30 minutes or until crust is golden brown.

Makes 1 pie (8 servings).

Here are my tweaks:

Raisin pie tends to be runny, especially when it’s warm, and we all know it’s best when it’s warm, so I increased the cornstarch to 3 tablespoons.

I had a bag of assorted raisins, some were really large golden raisins, and it also contained regular dark raisins and regular size golden raisins.  This was fantastic!  The combination of raisins really enhanced the flavor. 

This pie was so good, seriously the best raisin pie I’ve ever eaten.  It was so good that I tagged it and it’s going in the Tried ‘n True Hall of Fame in the sidebar.

~jan

• 1 small can (7 oz) jalapenos (with onions and carrots that's how they come if you can find that size can if not you'll have to guess)
• 1 large (28oz) can crushed tomatoes
• garlic salt to taste (about 2tsp)
• salt to taste (about 2tsp)
• Optional:  If you want this chunky, add a drained 15 oz. can of petite diced tomatoes
• In blender combine large can of whole tomatoes (drained) and jalapenos puree.
  
  • Pour entire contents of crushed tomatoes in large bowl. Slowly add tomato/jalapeno puree. Add garlic salt and salt. Mix until will blended.
  • Hint: If you're using larger can of jalapenos and have to guess, it's always easier to puree a bit more and add than it is to take away!
  • Note:  When I'll make this recipe, I'll drain the jalapenos with onions and carrots, and I may also drain the whole tomatoes, because I don't want the salsa to be soupy or be too vinegary.  Then after I puree, I will adjust and add back liquid if I need to.  ~ Jan
  • -------------------------------------------------------------------------------------------------------------
  • 
  • Hacienda Ranch Dip, an adapted recipe from Group Recipe Site
  • 1 package dry original Hidden Valley Ranch Dressing
  • • Follow directions on packet, but double the mayo (make sure it's mayo, not Miracle Whip)
    • Mix slowly with spatula until creamy
    • Optional:  Top with sliced scallions and/or parsley, stir in hot pepper flakes if you want it spicy
  
  

Shepherd's Pie from Leftover Beef Roast and Mashed Potatoes

Ingredients

• 1 small onion, peeled and chopped
• 14 tablespoons butter, divided (1 stick plus 3/4 stick)
• 1 1/2 pounds leftover pot roast, cubed
• Salt and black pepper
• 8 to 10 medium red new potatoes
• 2 cups milk
• 1/2 cup sour cream
• 2 cups instant biscuit mix
• 1 1/2 cups niblet corn or mixed vegetables, prepared according to package dire

Directions

OCookies

2 1/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoons baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, at room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
2 tsp vanilla extract
1 2/3 cups quick-cooking oats

Filling

1 1/2 cups creamy peanut butter, at room temperature
1/2 cup butter, room temperature
1/2 cup confectioners’ sugar
Optional: 1/2 cup crushed peanuts 

Method

1.  Preheat oven to 350 degrees. Combine peanut butter and butter in a large mixing bowl. Mix with an electric mixer until well combined. Add brown and white sugars. Beat until light and fluffy. Add eggs, one at a time, until completely mixed in the batter. Add vanilla extract and mix again.

2. Sift together flour, baking powder, baking soda and salt. Add to batter and mix on low just until combined. Add quick cooking oats and mix until just combined. Drop cookie dough by the tablespoon on a cookie sheet, spread about 2 inches apart. Bake for 10 – 12  minutes at 350 degrees and then let cool for 5 minutes on the cookies sheet. While they are cooling, take a tooth-pick and prick the top of the cookies. Transfer to a cooling rack and continue to cook all cookies.

3. For filling, combine all ingredients in a large bowl and mix well. Make little sandwiches with the filling.

Makes about 48 sandwich cookies.

This copycat recipe is adapted from The Family Kitchen

Cocoa Wafer Cookies
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil
Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
*
Peppermint Buttercream Layer
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil
1/2 tsp. heavy whipping cream
Optional: Crushed peppermint candy

Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Allow to dry on a piece of parchment paper. Makes about 30 cookies.

This copycat recipe adaption is from The Family Kitchen

2 sticks (1 cup) unsalted butter at room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 cups all-purpose flour
1/2 cup smooth peanut butter
1/2 cup confectioner’s sugar
2 cups semi-sweet chocolate chips
Optional:  1/2 cup chopped peanuts 

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until smooth. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Shape dough into a cylinder with a diameter of about 2-3 inches. Wrap in parchment paper and freeze for at least 25 minutes.

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about a half inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Bake for 8 minutes. Place on a cooling rack and let cool completely.

3. Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.

Source:  This copycat recipe is Adapted from a recipe from The Family Kitchen

2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Dipping Caramel (recipe follows)
1 cup unsweetened shredded coconut (available at health food stores)
12 ounces of chocolate chips
Optional:  1 cup chopped pecans 

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and fluffy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.

3. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.

4. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted. Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.

Dipping Caramel

1 1/2 cups granulated sugar)
4 tablespoons corn syrup
6 tablespoons water
pinch of salt
6 tablespoons butter
6 tablespoons heavy cream (DO NOT use plain whipping cream)
1 1/2 teaspoons pure vanilla extract

1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.

2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.

This copycat recipe is adapted from a recipe from The Family Kitchen

Sausage Balls have been around for more years than I care to remember.  Often overlooked these days, they're not exactly nouevelle cuisine and people are serving trendier appetizers, but this old recipe has stood the test of time and they are definitely worth revisiting.  I've made them a badzillion times over the years, people always love them.  

~ jan