Pecan Sandies.

A friend of Lorraine's made these. Lorraine says that they are unbelievable. I'll be making them over the weekend.

Pecan Sandies

1 cup Mayo
1 cup Sugar
1 cup Pecans
2 cups self-rising flour
1 T vanilla

Mix, shape into balls and flatten with fork. Bake @ 350 degrees until brown.

Coconut Almond Cream Cake.

This one is pretty complicated, but is supposed to be SO worth it.

Coconut Almond Cream Cake

2 cups sweetened flaked coconut
1/2 cup sliced almonds
Parchment paper
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
5 large eggs
1 cup whipping cream
1/3 cup coconut milk
1 tablespoon vanilla extract
1 tablespoon almond extract
Coconut-Almond Filling
Coconut-Cream Cheese Frosting
Garnishes: kumquats, currants, fresh mint sprigs

1. Preheat oven to 325°. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally.

2. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper.

3. Sift together flour, baking powder, and salt in a very large bowl.

4. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients.

5. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.

6. Bake at 325° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

7. Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.

8. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.



Coconut-Almond Filling

2 tablespoons cornstarch
1 teaspoon almond extract
1 1/4 cups whipping cream
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter
2 1/4 cups loosely packed sweetened flaked coconut
1/4 cup sour cream

1. Stir together cornstarch, almond extract, and 2 Tbsp. water in a small bowl.

2. Bring whipping cream, brown sugar, and butter to a boil in a saucepan over medium heat. Remove from heat, and immediately whisk in cornstarch mixture. Stir in coconut and sour cream. Cover and chill 8 hours.


Coconut-Cream Cheese Frosting

2 (8-oz.) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon cream of coconut
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and beat in cream of coconut and vanilla until smooth.

Cheesecake Squares.

Cheesecake Squares

1 (8-oz.) package cream cheese, softened
1 (3-oz.) package cream cheese, softened
2/3 cup sugar
6 large eggs
1/3 cup whipping cream
2 teaspoons instant coffee granules
9 (1-oz.) semisweet chocolate baking squares
1 tablespoon plus 1 tsp. vanilla extract
Garnishes: powdered sugar, chocolate-covered coffee beans, thawed whipped topping

1. Prepare Chocolate Crust as directed. Increase oven temperature to 375°.

2. Beat cream cheese and sugar at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Microwave whipping cream in a 1-cup microwave-safe measuring cup at HIGH 30 seconds or until very hot. Stir in coffee granules until completely dissolved. Cool coffee mixture slightly.

4. Microwave chocolate in a microwave-safe bowl at HIGH 1 minute. Microwave 1 more minute, stirring at 15-second intervals. Add melted chocolate, vanilla, and coffee mixture to cream cheese mixture. Beat at low speed just until blended. Pour mixture into prepared Chocolate Crust.

5. Bake at 375° for 30 minutes or until edges are firm and center is still soft. Let cool to room temperature (about 1 hour); cover and chill 8 hours. Cut into squares. Garnish, if desired.


Chocolate Crust

1/3 cup butter
2 (1-oz.) semisweet chocolate baking squares
1 1/3 cups fine, dry breadcrumbs
1/3 cup sugar

1. Preheat oven to 350°. Stir together butter and chocolate in a medium-size heavy saucepan over low heat, stirring often, 3 to 5 minutes or until chocolate is melted. Remove from heat, and stir in breadcrumbs and sugar until well blended. Press mixture onto bottom of a lightly greased 9-inch square pan.

2. Bake at 350° for 8 minutes. Cool on a wire rack 15 minutes. Chill 30 minutes.

Cornbread Squash Dressing.

Cornbread Squash Dressing

1 pound yellow squash, coarsely chopped
1/4 cup butter
1 large sweet onion, chopped
1 medium-size red bell pepper, chopped
2 celery ribs, chopped
1 (10 3/4-oz.) can cream of chicken soup
1 (14-oz.) can chicken broth
3/4 teaspoon freshly ground black pepper
1/4 to 1/2 tsp. ground red pepper
1/2 teaspoon poultry seasoning
5 cups cooked, crumbled cornbread

1. Preheat oven to 350°. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well on paper towels.

2. Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and sauté 8 to 10 minutes or until vegetables are tender. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13- x-9-inch baking dish.

3. Bake at 350° for 40 to 45 minutes or until golden.

Note: To make ahead, prepare recipe as directed through Step 2. Cover unbaked casserole, and chill up to 24 hours. Let dressing come to room temperature (about 30 minutes), and bake as directed.

Vanilla Sauce.

Vanilla Sauce

3/4 cup whipping cream
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
1 vanilla bean, split lengthwise
1 tablespoon butter

1. Combine whipping cream and next 4 ingredients in a small saucepan. Carefully scrape seeds from vanilla bean into saucepan. Add vanilla bean to saucepan, and cook mixture over medium heat, whisking constantly, until smooth (about 2 minutes). Reduce heat to medium-low. Cook, whisking constantly, 2 to 3 minutes or until thickened.

2. Remove saucepan from heat. Carefully remove vanilla bean. Stir in butter until melted. Serve immediately. Store sauce in an airtight container in refrigerator up to 5 days.

Note: To reheat, warm sauce in a small saucepan over low heat, stirring in 1 to 2 tsp. whipping cream as needed to thin sauce.

Eggplant & Shrimp Dressing.

From Muriel's Jackson Square......

Eggplant & Shrimp Dressing

1 LB. eggplant, peeled and diced
3 oz. bell pepper, diced
2 oz. celery, diced
4 oz. onion, diced
4 oz. tomato, diced
.25 oz. fresh basil, chiffonade
¾ lb. shrimp, peeled
1 cup French bread, diced
½ cup of seafood stock
.25 oz. chopped garlic
.25 oz. parmesan cheese
½ cup of bread crumbs

Sauté onions, pepper and celery until softened. Add eggplant, garlic and tomato, sauté for 1 minute. Add shrimp and basil. Cook until shrimp are almost done. Add seafood stock and French bread. Add parmesan cheese and season with salt and pepper. Bake in 2 inch deep pan at 375 for 20 minutes.

Watershed Winter Squash Soup.

From the genius chef, Scott Peacock, at the Watershed Restaurant in Decatur, Georgia.

Puree of Winter Squash Soup

(Serves 6-8)
4 pounds of hard winter squash
6 slices of bacon, cut into ½" pieces
1 large onion, diced
2 small shallots, finely diced
1 small leek, thinly sliced
1 small clove of garlic, crushed
1 teaspoon of dried thyme
1 bay leaf
2 teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon freshly grated nutmeg
6 cups chicken stock
¼ cream sherry
1 ½ cups heavy cream (optional)

Preheat oven to 350F. Split squash in half, lengthwise, and scrape out the seeds. Place the halves flesh side down in a roasting pan lined with parchment or a silpat. Pour in ½ cup water and bake 1 ½ hours, until the skin is deeply brown, and flesh tender when pierced when a knife. Remove from the oven and let rest until cool enough to handle. Scoop out the flesh, discarding the skin.

Put the bacon in a cold heavy pot and cook over medium low heat and cook until it is deeply brown and crisp. Using a slotted spoon, remove the browned bacon pieces. In the fat remaining in the pot, sauté the onions, shallots, leek, and garlic over medium high heat, stirring often for 5 minutes. Add the thyme, bay leaf, salt, pepper, nutmeg and squash. Stir well, and sauté 5 minutes longer, stirring often. Add the chicken stock, bring to a simmer and cook, stirring occasionally for 20 minutes.

Remove the bay leaf and puree the soup in a blender or food processor until perfectly smooth. Return the soup to the pot and bring to a simmer. Add the sherry and simmer gently for 3-5 minutes. Add the cream if desired and heat through. Taste carefully for seasoning, and add more salt, pepper, or nutmeg as needed.

Watershed Strawberry Preserves.

Strawberry Preserves

2 pounds of fresh strawberries
1 pound of granulated sugar
½ teaspoon salt

Gently wash the berries and drain well. Remove the caps and cut the berries into quarters. Put into a large nonreactive pot, and pour the sugar and salt over them. Set the pot over medium heat and watch carefully, gently shaking the pot as needed rather than stirring, until the berries come to a simmer. Cook at a lively simmer, skimming carefully any scum that is released, for 12-15 minutes, just until the fruit is tender and the syrup clear. Spoon the hot preserves into sterilized jars, or cool and store in the refrigerator.

Watershed Tomato Gravy.

From the genius chef, Scott Peacock, at the Watershed Restaurant in Decatur, Georgia.

Tomato Gravy

2 tablespoons bacon fat
1 cup of finely diced onion
2 large cloves of garlic, finely minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1 pound of tomatoes, fresh or canned, peeled, seeded
and chopped into pieces
½ cup milk
½ cup heavy cream

Heat the bacon fat in a heavy nonreactive skillet and add the diced onions. Saute over medium heat for 5 minutes stirring often. Add the garlic, salt, freshly ground black pepper, and thyme, and cook for another 5 minutes. Sprinkle the flour over and cook, stirring well, for another 2 minutes. Stir in the chopped tomato and cook 5 minutes longer. Slowly stir in the milk and heavy cream and bring to a simmer. Simmer gently for 5 minutes and taste carefully for seasoning. Serve hot.

Watershed Blackberry Cobbler.

From the genius chef, Scott Peacock, at the Watershed Restaurant in Decatur, Georgia.

Alabama-style Blackberry Cobbler

(Serves 8)
Blackberry Sauce:
6 cups fresh blackberries
2 ½ cups water
¼ teaspoon salt
¾ - 1 cup granulated sugar

Dumplings:
2 cups all-purpose flour
2 teaspoons homemade baking powder
2 tablespoons granulated sugar
½ teaspoon salt
4 tablespoons unsalted butter, chilled
¾ cup half and half

2 tablespoons unsalted butter cut into small pieces
6 tablespoons crushed sugar cubes

To make the sauce:
Put the blackberries and water in a nonreactive saucepan. Crush the berries gently with the back of a wooden spoon and bring to a low simmer. Cook partially covered for 25 minutes, stirring occasionally. Strain the berries through a fine mesh sieve, pressing gently on the solids until all the juice is extracted. Discard the solids, and add the salt to the juice along with ¾ cup of the sugar. Taste for sweetness. The juice should be rather sweet. Set aside to cool.

Preheat the oven to 425F.

To make the dumplings:
Sift together the flour, baking powder, sugar and salt into a mixing bowl. Using your fingers, quickly work the chilled butter into the flour mixture, until it is the texture of oatmeal. Pour the half and half over and stir just until the dough comes together. Turn the dough onto a lightly floured surface, and knead six to eight turns, with floured hands. Pat or roll the dough into a disc ½ " thick. With a biscuit or cookie cutter, stamp out 8 rounds 2 1/2" to 3" in diameter. Arrange the cut dumplings in a buttered 2 quart baking dish and pour the cooled blackberry sauce over them. Bake in preheated oven for 20 minutes. Remove the baking dish from the oven and carefully baste the dumplings. Then dot the tops with small pieces of butter and sprinkle the crushed sugar cubes over. Return to the oven and continue baking for an additional 10-15 minutes until the dumplings are golden brown. Serve the dumplings warm with some of the blackberry sauce spooned over and a large scoop of vanilla ice cream.

Watershed Sweet Potato Casserole.

Watershed Restaurant, just outside Atlanta in Decatur, has been on my radar to visit for quite some time. Emily Saliers, one member of the singing duo Indigo Girls, (my perpetual favorite music... others may come and go, but the Indigos never leave me) is a part-owner, and the restaurant is named after one of her songs. However, since it's opening around 10 years ago, the restaurant has developed quite a reputation and a following. So, now it is not just a stop on a musical pilgrimage. It is a destination all on its own!

I was just watching a show on Thanksgiving on the Food Network, and they went to Watershed to show how to make Sweet Potato Casserole, so I know that the recipe must be fabulous! They have a few recipes on the restaurant site, so I'm grabbing them before they are gone! And if you browse through the "Press" section on their website, you will see some of the amazing coverage that the restaurant and chef have gotten. Here is one other article on Chef Scott Peacock.

Sweet Potato Casserole

The filling:
5 pounds small sweet potatoes (about 10 potatoes)
8 tablespoons unsalted butter
1 3/4 teaspoons salt
3/4 teaspoon freshly grated nutmeg
1/2 cup honey
1/2 cup light brown sugar
3/4 cup granulated sugar
3 eggs, lightly beaten
2 teaspoons vanilla extract
3 cups milk, heated
1 tablespoon unsalted butter, softened

The topping:
1 cup light brown sugar
1 cup all-purpose flour
1 1/2 teaspoons homemade baking powder
1/2 teaspoon ground Ceylon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled
1 cup chopped pecans

To make:
Wash the sweet potatoes and put them on a foil or parchment lined baking sheet. Bake in a preheated 350* F. oven for 1 - 1 1/2 hours until they are very tender. Remove from the oven and allow to cool briefly before peeling. Put the peeled sweet potatoes into the large bowl of an electric mixer fitted with beaters or a whip attachment. Mix the hot sweet potatoes on low speed to begin mashing them. Add the butter and mix until it is absorbed . Add the salt, nutmeg, honey, and both sugars and mix until they are thoroughly blended. Add the lightly beaten eggs and vanilla and beat on medium speed for 2 minutes. Reduce mixer speed to low and slowly add in the heated milk. When the milk is incorporated, taste carefully for seasoning and add more salt, nutmeg, or sugar as needed. Thoroughly butter a 9x13x2 baking dish with the softened butter and pour the sweet potato mixture into it.

The topping:
Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some large pea size pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes and bake in a preheated 375* F. oven for 30 to 45 minutes until the topping is golden brown and crisp and the sweet potatoes are set but still slightly loose in the center. Serve hot.

makes enough to serve 12

Favorite Rolls.

Favorite Rolls

1/2 cup milk
6 TBSP. Butter
Warm water (105°F to 115°F)
1/2 cup sugar
1 egg
1 tsp salt
2 (1/4-ounce) packages active dry yeast
5 to 5 1/2 cups bread flour

Place milk and 4 tablespoons butter in 2-cup glass measuring cup. Microwave on HIGH for 1 1/2 minutes. Add enough warm water to measure 2 cups.

Combine sugar, egg and salt in large bowl; mix well. Add milk mixture; mix well. Stir in yeast; let stand 2 minutes.

Add 3 cups flour. Beat at medium speed, scraping bowl often, until smooth and elastic. Add 2 cups flour. Mix dough with hook or stir in by hand until smooth. Stir in enough remaining flour by hand to make dough easy to handle.

Place dough into greased bowl. Melt remaining 2 tablespoons butter; brush top of dough. Reserve remaining melted butter. Cover; let rise until double in size (about 45 minutes). (Dough is ready if indentation remains when touched.)

Punch down dough; divide in half. Shape each half on lightly floured surface into 12 buns. Place buns onto two greased (15x10x1-inch) jelly-roll pans. Brush with reserved melted butter. Cover; let rise until double in size (about 1 hour).

Heat oven to 375°F. Bake for 14 to 16 minutes or until golden brown. Remove from pan immediately. Brush buns with reserved melted butter, if desired.

Stuffed Cranberry Sauce.

This is a very simple way to dress up the standard out-of-the-can jellied cranberry sauce.

Stuffed Cranberry Sauce

1 (8-ounce) package cream cheese, softened
2 tablespoons good-quality mayonnaise
1/4 to 1/2 cup chopped pecans
1 (16-ounce) can jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refridgerator until time to serve.

Hot Asparagus Dip.

I think that I got this one from Paula Deen. It is so simple, and SO delicious!

Hot Asparagus Dip

Two 12-oz. cans asparagus spears
1 1/2 cups mayo
1 1/2 cups grated Parmesan cheese, plus additional for sprinkling
2 cloves garlic, chopped
salt & pepper to taste

Preheat oven to 350 degrees. Drain & chop asparagus. Add to remaining ingredients and mix; pour into baking dish. Bake for 20 minutes until slightly brown & bubbly. Remove from oven and sprinkle with remaining Parmesan. Serve hot with lightly toasted bread rounds.

Turkey Bone Gumbo.

Just in time for Thanksgiving!........ Sara Roahen, author of the fantastic book on New Orleans food, "Gumbo Tales," was kind enough to share some recipes with her readers. I'm already planning on making this one the day after Thanksgiving!

From Sara:

Turkey Bone Gumbo

In 2007, I made my second-annual post-Thanksgiving turkey bone gumbo for my Wisconsin family. Only it was a week and a half before Thanksgiving, because that was when I could make it back home for the holidays, and we roasted a turkey just so that we would have a carcass with which to make a gumbo. That’s backwards—normally, in Louisiana, turkey bone gumbo is a receptacle for leftovers. But really, no one is ever fooled. The gumbo is always the bigger thrill. Try this recipe once, and Thanksgiving dinner will forever more be simply a means to an end, the end being gumbo.

Serves 8-10

For the stock:
1 turkey carcass
2 yellow onions, chopped
4 stalks celery, chopped
4 cloves garlic, peeled
4 springs thyme
2-4 bay leaves
1 Tablespoon black peppercorns
1 gallon water, or enough to cover carcass

For the gumbo:
1 cup vegetable oil
1 ¼ cups flour
1 ½ cups chopped yellow onion
1 cup chopped green pepper
1 cup chopped celery
1 teaspoon salt
1 teaspoon cayenne
1 pound andouille or smoked sausage, cut into ¼-inch cubes
3-4 bay leaves
6 cups turkey stock
Reserved turkey meat from making stock
2-3 cups chopped leftover turkey meat
freshly ground black pepper to taste
¼ cup chopped parsley
¼ cup chopped green onion tops
½ Tablespoon filé powder
2 Tablespoons fresh lemon juice

For the stock, cut or break the carcass into smaller pieces and place it in a large stock pot. Add all the other stock ingredients. Place the pot over high heat and bring water to a boil. Reduce the heat and simmer, uncovered, for about two hours. Skim off any foam that rises to the surface.

Drain the stock, reserving all liquid. Once the solids have cooled to a manageable temperature, pick through them and reserve any turkey meat that has fallen off the bones. See that no turkey meat remains on the carcass. Set the meat aside for the gumbo.

To begin the gumbo, heat the oil over medium-high heat in a large, heavy-bottomed pot. Whisk in flour and continue to stir constantly—either with a whisk or a wooden spoon—until roux turns a deep, dark chocolate brown (or another shade of your liking). This should take around 30 minutes. If you sense that your roux is in danger of burning, reduce the heat immediately and continue to stir.

Once your roux has reached the desired shade, carefully stir in onion, bell pepper, and celery, and continue to stir for about 5 minutes, until vegetables begin to wilt. Be prepared: when cold vegetables hit hot roux, they emit a cloud of steam and a loud hissing. Add salt, cayenne, and sausage, and continue to cook for about 5 minutes.

Add bay leaves and stock to the pot, and bring to a boil over high heat. Reduce heat to achieve a simmer, and cook uncovered for an hour, stirring occasionally to prevent burning. Skim off any fat that rises to the surface. Add all reserved turkey meat and continue to simmer, uncovered, for 2 hours. Add black pepper and taste; adjust seasoning. Thin out with more stock or water if necessary. Just before serving, add parsley, green onions, and lemon juice. In order to properly incorporate filé powder, mix it first with a few tablespoons of stock; stir to a smooth consistency and then add to the gumbo.

Serve gumbo with white rice, and potato salad if desired.

Sausage, Greens, & Beans Soup

Sausage, Greens, & Beans Soup

1 pound bulk, pork sausage
1 onion, chopped
1 garlic clove, minced
2 bags frozen turnip greens
1 (15-ounce) can black-eyed peas
1 (15-ounce) can great Northern beans, drained and rinsed
1 (15-ounce) can navy beans, drained and rinsed
1 (10-ounce) can diced tomatoes with green chilies
1 (14-ounce) can low-fatchicken broth
1 cup water

Combine the sausage, onion and garlic in a stockpot or large heavy saucepan and cook until the sausage is brown and cooked through. Drain well and return to the stockpot. Stir in turnip greens, undrained black-eyed peas, great Northern beans, navy beans, diced tomatoes with green chilies, chicken broth and water and bring to a simmer. Simmer for 15 minutes or until the soup is well-blended, stirring occasionally.

Alton's Poached Pears.

Alton's Poached Pears

1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact
Directions
Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.

Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.

Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

Alton's Creme Brulee.

Alton's Creme Brulee

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Alton's Vanilla Fruit Salad.

Yes, I know that I borrow shamelessly from Alton Brown, but what can I say...... I worship him.

Alton's Vanilla Fruit Salad

1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, cored and diced
1 cup seedless grapes, halved
1 pear, peeled, cored and diced
10 to 12 medium size strawberries, halved
1 mango, peeled and diced
1 banana, sliced
1/3 cup chopped walnuts, toasted

In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.

Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

Tex-Mex Lasagna

This recipe is from the Fourth Edition of The Freezer Cooking Manual from 30 Day Gourmet. It freezes beautifully, and making six pans is not much more work than making one.

Ingredients:
3 cups Spaghetti Sauce
1 cup Water
15 oz Kidney beans: canned, drained
10 oz Frozen Corn (or one can whole kernel corn, drained)
1 envelope Chili or Taco seasoning mix
12 Lasagna noodles
2 cups Part Skim Ricotta Cheese
1 1/2 cups Shredded cheese, Monterey Jack or Cheddar

Assembly Directions:
Combine spaghetti sauce, water, beans, corn, and seasoning mix. Spread 1 cup of the combined sauce over the bottom of a 9 x 13 pan. Arrange 4 uncooked lasagna noodles over the sauce layer (3 lengthwise and one cross-wise). Cover the noodles with 1 cup of the combined sauce. Spread half of the ricotta over the sauce layer. Arrange another 4 pieces of the lasagna over the ricotta layer and top with one cup of combined sauce. Spread remaining ricotta over the top. Arrange the final 4 pieces of lasagna over the ricotta. Cover the casserole with all remaining combined sauce.

Freezing Directions:
Place the shredded cheese in a small plastic bag that can be taped or attached to the dish.
Wrap pan tightly with freezer paper, foil, or place in a 2-gallon bag. Seal, label, and freeze.

Serving Directions:
Thaw. Bake covered at 350 degrees for 45 minutes. Uncover lasagna, sprinkle the cheese on and bake uncovered for 15 minutes more.

Comments:
Lasagna will set up better and slice neater if it is allowed to sit for ten minutes before cutting.

Spicy Sausage and Cauliflower (and Broccoli) Soup

The November/December 2008 Cooking with Paula Deen is full of great-looking recipes. This is the first one we've tried, and the girls have said they like it almost as much as their favorite, Divine Potato Soup. This soup is super quick & easy to prepare, and we added broccoli since our whole family loves it.

Spicy Sausage and Cauliflower Soup
From Cooking with Paula Deen, Nov/Dec 2008

1 (16-ounce) package spicy pork sausage
2 tablespoons vegetable oil
1⁄2 cup all-purpose flour
2 (32-ounce) boxes chicken broth (I prefer Kitchen Basics brand.)
2 heads cauliflower, trimmed (we used a 1 lb bag of frozen florets)
(we also added a 1 lb bag of frozen broccoli florets)
1 cup half-and-half
Garnish: shredded sharp Cheddar cheese, sliced green onion

In a large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles. Remove sausage, and reserve drippings in pan. (Drippings should equal about 1⁄4 cup.) Reduce heat to medium; add vegetable oil. Add flour, and cook, whisking to remove any lumps, until light brown. Stir in chicken broth, whisking to remove any lumps. Add cauliflower, and simmer until tender and begins to fall apart. Stir in half-and-half.
To serve, top each bowl with desired amount of crumbled sausage. Garnish with Cheddar cheese and green onion, if desired. Serve immediately.

Makes 6 - 8 servings
Note: For a smoother soup, purée in a food processor before adding half-and-half.