Aunt Mary's Pavlova

Ingredients

• 6 egg whites (room temperature)
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

• 2 teaspoons cornstarch
• 1 pint heavy cream
• Strawberries or whatever berry is in season

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
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3. In a large bowl, beat egg whites until stiff but not dry. 
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5. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. 
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7. Gently fold in vanilla extract, lemon juice, and cornstarch.
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9. Spoon mixture on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly.
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11. Bake for 1 hour. Cool on a wire rack.
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13. In a small bowl, beat heavy cream until stiff peaks form; set aside.  Spread  on to the meringue and add the berries on top.  

Starbucks-like Pumpkin scones

INGREDIENTS:

• 2 cups flour
• 1/3 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1/2 cup pumpkin puree
• 3 tablespoons milk
• 1 large egg
• 2 teaspoons vanilla extract

FOR THE GLAZE

• 1 cup confectioners’ sugar
• 2 tablespoons milk

FOR THE SPICED GLAZE

• 1 cup confectioners’ sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Pinch of nutmeg
• 2 tablespoons milk

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
2. In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
3. In another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about  1/2-inch thick. Cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.  (My triangles weren't very symmetrical......but they tasted good)
5. Place scones onto prepared baking sheet. Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
6. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
7. When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
8. Allow glazes to set before serving

Giant Meatballs with Ricotta

Giant Meatballs with Ricotta

Ingredients
• Olive oil, for baking sheet
• 3 cups (1/2-inch pieces) crusty white Italian bread, crusts removed
• 1 cup whole milk
• 1 pound ground veal
• 1 pound ground beef (80 percent lean)
• 1 pound ground pork
• 1 large egg, lightly beaten
• 1/2 medium onion, minced (about 3/4 cup)
• 1/2 cup finely chopped flat-leaf parsley leaves
• 1 teaspoon finely chopped fresh oregano leaves
• 1 cup finely grated Parmigiano-Reggiano, plus more for serving
• 1 1/2 cups whole-milk fresh ricotta cheese
• 1 teaspoon coarse salt
• 3/4 teaspoon freshly ground black pepper
• 2 jars Marinara Sauce
• 1 jar Arrabiata Sauce

Directions
1. Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
2. Place bread in a bowl and add milk to moisten. Chop bread into small pieces no larger than 1/4-inch and place in a large bowl. Add veal, beef, pork, egg, onion, parsley, oregano, cheeses, salt, and pepper. Using your hands, gently mix until well combined.
3. Divide the mixture into 8 equal portions and roll each portion into a large meatball. Transfer meatballs to prepared baking sheet. Bake until golden brown, 15 to 20 minutes.
4. Meanwhile, bring the marinara sauce to a simmer in a large saucepan. Transfer the meatballs to the marinara sauce and simmer, partially covered, until cooked through, about 30 minutes. Serve immediately with additional Parmigiano-Reggiano.
5. Plate meatball in a bowl on a slice of toasted crusty buttered bread and spoon sauce on top, sprinkle with Parmigiano-Reggiano & parsley.  Serve.

Chicken fried steak

Served with fried onions and peppers.  

Or on a bun.

Ingredients:

1 cup of milk
2 eggs
3 cups of corn flake crumbs
Salt
Pepper
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup of canola
2-3 pounds of steak

We used a sirloin tip roast and cut it into thin pieces. Then pounded the pieces.

You will need 4 plates. Mix the milk with the eggs in one; the crumbs mixed with the salt, black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to place the breaded meat.

Work with one piece of meat at a time. Place each piece one at a time in the crumb mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the crumbs and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat.  Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

Cousin Marion's Wheaten bread

Wheaten bread
2 cups of whole wheat flour
1 cup white flour
1/2 cup of oatmeal
1 big spoon of sugar
2 tsp of baking powder
2 tsp baking soda
1tsp salt
Approx 2+ cups of buttermilk

Mix dry ingredients well.
Add buttermilk with an egg beat up in it, add till it has a doughy consistency.
Knead it in a floury table.
Put on a grease/floured baking tray.
Bake approx 45 mins at 375 degrees. Stick a knife or tooth pick in it to see if it is dough free! It's ready!
Take out of oven and wrap it n damp clean dish cloth!

For Irish soda bread. It's 3 cups of white flour, 2 handfuls of sultanas! Same method as the wheaten! Good luck!

Penne with chicken and Gruyère cheese sauce

• 3/4 lb (375 g) penne
• 1 lb (454 g) skinless and boneless chicken thighs, finely chopped
• 1 onion, chopped
• 2 tablespoons (30 ml) butter
• 1 tablespoon (15 ml) olive oil
• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) flour
• 2 cups (500 ml) milk
• 3/4 cup (180 ml) frozen peas
• 1 cup (250 ml) grated Gruyère cheese
• 1/4 teaspoon (1 ml) ground nutmeg
• 3 tablespoons (45 ml) chopped fresh chives
• Salt and pepper

1. In a large pot of salted boiling water, cook the pasta until al dente.
2. Brown the chicken and onion in the butter and oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Sprinkle with the flour and stir to combine. Add the milk and peas. Bring to boil, stirring with a whisk and simmer gently for 2 to 3 minutes.
3. Add the drained pasta, cheese, and nutmeg. Heat until the cheese has melted. Add the chives.

Ps.....I always forget to take a picture until it's too late.  That's what was left after three servings, so lots of leftovers.

Easy pasta - brie, tomatoes and garlic

2. Hmmm.....none of the tomatoes ended up on my plate.....
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• 2 or 3 ripe tomatoes, cut into cubes or use sundried tomatoes
• 1 small round of Brie, rind removed, torn into pieces
• 1 cup fresh basil leaves, cut into strips
• 3 garlic cloves, peeled and finely minced
• 1 cup best quality olive oil
• salt to taste
• 1/2 tsp freshly ground pepper
• Linguine

1. 1. Combine tomatoes, brie, basil, garlic, 1 cup olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts of water to a boil in a large pot. Add the linguine and boil until al dente, about 10 minutes. Drain pasta and immediately toss with the sauce.