French Crepes with Strawberry Margarita Jam

In mixing bowl, combine flour and salt. In separate small bowl, beat together milk and eggs. Make a well in the flour mixture and pour in half the liquid mixture. Blend well, then add remaining liquid and stir until fairly smooth (a few lumps will remain.) Stir in melted butter. Cover and let rest for at least 1 hour. (The resting is a critical step – so plan ahead)

Heat pan (prefer cast iron or crepe pan) over medium-high heat. Coat bottom with a pat of butter (this makes them brown better). Pour 1/3 cup of batter into bottom of pan, pick up pan and tip it in circle to batter covers pan. Cook until bottom begins to brown and you can slide spatula under it. Flip and cook other side briefly. Place crepe on warm plate and cover until remaining batter is prepared.

To serve, place on serving plate and spoon Strawberry Margarita Jam in center. Fold crepe in quarters and garnish with powdered sugar or fresh strawberries.

Greek Salad Pita

¼ cup extra virgin olive oil

Whisk first 4 ingredients in large bowl to blend; season dressing to taste with salt and pepper. Add next 4 ingredients and toss to combine. Carefully open pit bread at cut end. Fill each with salad and serve.

Loaf French baguette

Extra virgin olive oil

1 cup sour cream with chives and onions

1/4 cup mayonnaise

1/2 cup cooked, crisp bacon, crumbled (about 8 slices)

1 1/2 cups shredded Romaine lettuce

1/2 cup Roma tomatoes, diced

1/4 tsp. Kosher salt

1 Tbsp. fresh chives, chopped

Slice baguette into 1/4-inch slices. Place on baking sheet. Drizzle with extra virgin olive oil and place in 400 degree oven for 8-10 minutes, or until golden brown. Remove and set aside.

Meanwhile, place diced Roma tomatoes in small mixing bowl and sprinkle with salt.

Mix sour cream and mayonnaise in small bowl until well blended. Stir in crumbled bacon.

Arrange lettuce on large platter. Spoon sour cream mixture over lettuce. Top with diced tomatoes. To serve, place toasted baguettes around dip on platter.

Hawaiian Corn Bread

This sweet corn bread is part pineapple upside down cake and part corn bread. Excellent with grilled chicken, pork or seafood.

1/4 cup brown sugar

1/4 cup butter, cut into cubes

1 (1 lb.) can crushed pineapple, drained

1 1/4 cups all-purpose flour

3/4 cup corn meal

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 cup whole milk

1/4 cup vegetable oil

1 large egg, slightly beaten

Preheat oven to 400 degrees. Grease 9-inch square baking pan or cast iron skillet.

Spread  brown sugar in bottom of greased baking pan or cast iron skillet. Drop cubed butter on top of brown sugar. Spread drained pineapple on top of mixture. Set aside.

In mixing bowl, whisk together flour, corn meal, sugar, baking powder and salt. Stir in milk, oil and egg, stirring just until moistened. Pour batter over pineapple mixture. Bake 20-25 minutes or until light golden brown and wooden toothpick inserted in center comes out clean.

Serves 9

Parmesan Biscuits

These are so easy to make because they start with canned biscuits. Gather everyone to the table, because they are incredible hot out of the oven.

1 can biscuits

Butter, softened

Garlic salt, to taste

Italian seasonings, to taste

Prepared Parmesan cheese

Place biscuits on baking sheet. Spread butter on each biscuit. Sprinkle with garlic salt, Italian seasoning and finally, the Parmesan cheese. Bake according to package directions. Remove from oven and enjoy hot!

Cheddar Corn Muffins with Honey Jalapeno Butter

The perfect side for all of your fall soups, stews and casseroles. These are best served hot from the oven.

5 Tbsp. unsalted butter, melted and cooled plus 1 Tbsp. softened, for brushing muffin cups

2 cups cornmeal (preferably stone-ground)

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 Tbsp. sugar

3/4 cup frozen corn, thawed

1 1/4 cups buttermilk, well-shaken

1 large egg

1 3/4 cups grated sharp Cheddar, divided

For  Jalapeno Butter

1 stick unsalted butter, softened

1 fresh jalapeno, finely chopped with seeds

1 Tbsp. honey

1/4 tsp. salt

Preheat oven to 425 degrees. Brush 12 muffin cups with softened butter.

Whisk together cornmeal, salt, baking powder and baking soda  and sugar in large bowl.

In separate bowl, whisk together corn, buttermilk, egg and melted butter; stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.

Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake 20 minutes or until puffed and golden-brown and toothpick inserted in center  comes out clean. Turn out onto rack to cool. Serve warm with jalapeno butter.

Jalapeno Butter

Stir together butter,

honey, jalapeno and 1/4 tsp. salt. Serve at room temperature. Butter can be made 1 week ahead and chilled in airtight container.

Russian Blini

2 cups milk

1 pkg. dry active yeast

1/2 cup lukewarm water (110-115 degrees)

2 cups all-purpose flour

1/2 cup whole wheat flour

3 eggs, separated

2 tsp. sugar

1/2 tsp. salt

1/4 cup sour cream

4 Tbsp. melted butter to grease griddle

Scald 1 cup milk and cool to lukewarm. Dissolve yeast in warm water; add lukewarm milk. Stir in 1 1/2 cups flour and 1/2 cup whole wheat flour. Cover with towel and let stand in warm spot for 2 hours.

Scald remaining 1 cup milk and let cool to lukewarm. Stir down dough. Add milk, cooled milk, lightly beaten egg yolks, sugar, salt, sour cream and remaining flour. Mix until smooth.

Beat egg whites until stiff. Fold into batter. Cover and let stand 1/2 hour. Heat griddle to medium-high. Grease griddle with enough melted butter to coat. Pour blini batter to 3-inches across. Bake on greased griddle until golden brown, flipping once (as for pancakes.) Keep blinis warm in 200 degree oven until ready to serve.

To serve, fill with favorite filling and roll up or fold in half.

Braided Challah (Egg Bread)

1 pkg. active dry yeast

5 cups all-purpose flour

1 tsp. salt

1/3 cup sugar

1 1/2 cups very warm water (125 degrees)

1/3 cup butter, softened

2 eggs

Pinch of saffron or 2 drops yellow food coloring

1 egg yolk, blended with 1 Tbsp. milk

Poppy seeds (if desired)

In large mixing bowl, combine yeast, 1 1/2 cups flour, salt and sugar. Pour in water and beat until smooth. Mix in butter, eggs and saffron or food coloring. Gradually add enough remaining flour to make soft dough.

Turn out onto floured board and knead until smooth and elastic or knead in large food processor fitted with dough hook.

Place dough in greased bowl, butter top of dough lightly, and cover with clean towel. Let rise in warm place until doubled in size, about 1 1/2 hours. Punch down, turn out onto floured board and knead lightly.

Divide dough into 4 equal parts. Roll each into strand 20-inches long. Place 4 strands on greased baking sheet. Pinch top ends together and braid as follows: Pick up the strand on the right, bring it over the next one, under the third and over the fourth. Repeat until braid is complete. Cut enough dough off ends to make 3/4 cup. Tuck ends under and pinch to seal.

Roll reserved dough into 3 strips and make a small braid. Lay on top of large braid. Cover and let rise until doubled. Brush with yolk and milk mixture and sprinkle with poppy seeds. Bake at 350 degrees or until loaf sounds hollow when tapped.

Makes 1 loaf

Lemon-Lavender Muffins

Muffins:

2/3 cup sugar

2 Tbsp. dried lavender

1 3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2/3 cup whole milk

3 Tbsp. freshly squeezed lemon juice

2 tsp. grated lemon zest

1 egg

6 Tbsp. unsalted butter, melted, cooled

Topping:

1/2 cup sugar

1 tsp. grated lemon peel

1/4 cup unsalted butter, melted

Preheat oven to 400 degrees. Grease bottoms of 12 muffin cups or line with baking cups.

Place sugar and lavender in food processor. Pulse 30-60 seconds (pulse longer for more intense lavender flavor.) Sift through strainer into medium bowl to remove any large pieces of lavender. Whisk in flour, baking powder, baking soda and salt until well blended.

In small bowl, whisk together milk, lemon juice and 2 tsp. lemon zest. (Milk will curdle and thicken slightly.) In separate medium bowl, lightly beat egg then whisk in 6 Tbsp. melted butter and milk mixture.

Make well in center of flour mixture and pour in egg mixture. Stir just until blended. Divide evenly among muffin cups. Bake 20-25 minutes or until browned and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan.

In small bowl, stir together 1/2 cup sugar and 1 tsp. lemon zest. Dip tops of muffins in 1/4 cup melted butter then sprinkle with sugar mixture. Serve warm or at room temperature.

Makes 12 muffins

Pizza Hut Original Stuffed Crust Pizza

Crust:

3/4 cup warm water (105-115 degrees)

1 1/2 tsp. yeast

1 Tbsp. sugar

2 1/4 cups bread flour

1 1/2 tsp. salt

1 1/2 Tbsp. olive oil

Sauce:

1 (15 oz.) can tomato sauce

1/4 tsp. dried oregano

1/4 tsp. dried basil leaves

1/4 tsp. dried thyme

1/4 tsp. garlic powder

1/4 tsp. salt

1/8 tsp. ground pepper

1 bay leaf

Dash onion powder

1/2 tsp. lemon juice

8 (1 oz.) mozzarella string cheese sticks

1 1/2 cups shredded mozzarella

Toppings of your choice

To make dough; prepare crust one day before baking pizza. Dough must rise in refrigerator overnight to get same quality as commercial dough.

Combine warm water, sugar and yeast in small bowl and stir until yeast and sugar have dissolved.

Let mixture sit about 5 minutes. Foam should begin to build on surface. If it doen’t, the water was too hot or the yeast is dead. Throw it out and start again.

In large bowl, sift together flour and salt. Make a depression in center of flour and pour in yeast mixture. Add oil.

Using a fork, stir liquid in to the center of flour. Slowly draw in more flour, a little at a time, then use your hads to completely combine all ingredients into a ball.

Dust clean, flat surface with flour, and with heel of your hands, knead the dough on surface until it is smooth and consistent; about 10 minutes.

Rub a light coating of oil on the dough. Place in tightly covered container and put in warm place to rise 2 hours or until it has doubled in size.

When doubled, punch dough down and put back into covered container and place in refrigerator overnight.

About one hour before you are ready to use dough, remove it from the refrigerator to warm to room temperature.

Meanwhile, make pizza sauce by combining tomato sauce, spices and lemon juice in small saucepan over medium heat. Heat until it begins to bubble, then reduce heat and simmer, covered, 30-60 minutes, or until desired thickness.

Preheat the oven to 500 degrees. Roll out dough on floured surface measuring 18-inches across. Grease a pizza pan or pizza stone and sprinkle it with cornmeal. Place the pizza on pan and score dough several times with fork to prevent bubbling.

Place a ring of the string cheese sticks, end to end, around the edge of the dough, and inch in from the edge.

Brush outer edge of dough with water and fold dough over and up cheese sticks, pressing it down to seal. This should form a rounded stuffed crust. Lightly brush the top of the folded dough with olive oil all the way around edges.

Spread 1 cup of pizza sauce on crust, or more if you desire, taking care to spread sauce all the way to the folded edge to hide the seam.

Spread toppings over pizza sauce. Sprinkle with shredded mozzarella and bake 12-16 minutes, or until crust begins to turn dark brown and cheese develops dark spots.

Remove from oven and slice pizza 4 times through the center.