gin's Cheese Dates (Episode 4)

1 cup flour
2 cup shredded sharp cheddar
1 stick butter
10 oz pkg chopped pitted dates
1 cup dark brown sugar
½ cup water

​1, Cook dates
  • Put water in pot on stove. 
  • Add brown sugar.
  • Stir until dissolved.
  • Add dates.
  • Cook on low 30 minutes until mushy.
  • Allow to cool
2. Mix butter, cheese, flour.
  • Chill at least 2 hours.
3. Roll out pastry thin. Cut into circles.
4. Put filling into each circle. Fold into crescent and seal edges.
5. Bake at 350° for 20 minutes until bottom is browned and pastry is set. Cool on wire rack.

Cheese and sausage balls ​(EPISODE 4)

1 lb pork sausage (we like spicy)
1 lb sharp cheddar, shredded
2 C Bisquick
  • Mix together.
  • Form into balls that are about 1 inch in diameter.
  • Bake at 350° for about 20 minutes until they are browned and the sausage is cooked through.
  • Keep your eye on the bottoms of the sausage balls so they don’t get overly browned.

spritz cookies ​(EPISODE 4)

​2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon Salt
1 cup shortening or butter (butter results in a softer cookie to press)
3/4 cup granulated sugar
1 egg
1 teaspoon almond extract or vanilla extract
Food dye for colored cookies
Colored sugar or candies, for decorating
  • Preheat oven to 375 degrees. In a large bowl, sift or vigorously whisk together flour, baking powder, and salt. Set aside.
  • In a standing mixer with the paddle attachment at medium speed, or with an electric mixer, beat shortening and sugar. 
  • Add egg and almond extract and beat well. Reduce speed to low and gradually add flour mixture until just combined. 
  • Fill cookie press with dough according to the manufacturer's instructions. Press cookies out direct on to ungreased baking sheets. Piped dough that doesn't look neat can be scraped off again and re-piped. If the dough becomes too sticky, refrigerate for 10 minutes. 
  • Sprinkle with colored sugar or decorate with candies as desired. Bake until the edges are lightly golden and set, about 10 to 12 minutes. Cool 2 minutes on baking sheet before transferring to wire racks to cool completely.

Lemon Spritz Cookies (Episode 4)

https://www.wilton.com/lemon-spritz-cookies/WLRECIP-29.html

Grandma's Dill dip ​(EPISODE 4)

1 cup mayo
 1 cup cream cheese (softened)
1 cup sour cream
2 tsp. dill weed
2 tsp. beau monde seasoning
  • Mix and chill.
  • Serve with cut veggies, chips or crackers.

French canadian tourtière ​(EPISODE 4)

www.foodnetwork.com/recipes/tourtiere-de-fleur-ange-fleur-anges-pork-pie-recipe-1955958

japanese christmas cake ​(EPISODE 4)


​For the sponge cake
  • 40 g unsalted butter (3 Tbsp)
  • 30 ml whole milk (2 Tbsp) (See Note)
  • 4 large eggs (50 g each w/o shell)
  • 120 g sugar (½ cup + 2 Tbsp)
  • 120 g cake flour (roughly 1 cup) (No cake flour? See Notes)
  • Shortening/Cooking Spray/Butter

For the syrup
  • 30 ml water (2 Tbsp)
  • 38 g sugar (3 Tbsp)
  • 1 Tbsp your liquor of choice (Optional; See Notes)

For the cream
  • 473 ml heavy (whipping) cream (2 cups/1 Pint package) (36%, at least 30-35% fat)
  • 38 g sugar (3 Tbsp) (use 8% of heavy cream: 473 ml x 8 % = 38g)

For decoration
  • 450 g Strawberries (1 lb) (for filling and decoration – buy extra) (See Notes)
  • 10 blueberries
  • mint leaves
​INSTRUCTIONS
  • Gather all the ingredients.
  • ​Make sure the eggs and butter are at room temperature. Sift the cake flour at least twice.
  • Place the cake pan on top of parchment paper, trace around the pan and cut out the circle. Grease one side of the parchment paper and also both bottom and sides of the cake pan with shortening/cooking spray/butter. Then fit the parchment paper in the cake pan. (I avoid parchment paper on the side).
  • Preheat oven to 350 ºF (180 ºC). If you use a convection oven, preheat to 325 ºF (160 ºC). It’s always better to preheat longer, preferably 15-20 mins longer. (see Notes below for the reason).
  • Prepare a double boiler. If you have never done this before, please see Notes section below. Turn on the stove’s heat to high and bring the water in the saucepan (Pot A) to a rapid boil. When boiling, reduce heat to maintain a steady simmer. Put the 40g (3 Tbsp) of butter in the small bowl (Bowl #1) and set over the saucepan. Let the butter melt gently.
  • Once the butter is melted, remove the bowl from the saucepan. Then add 30 ml (2 Tbsp.) whole milk and whisk to combine. Set aside to keep it around 104 ºF (40 ºC).
For the sponge cake
  • In the stand mixer bowl (Bowl #2), add 4 eggs and break the egg yolks and whites.
  • Add 120 g (½ cup + 2 Tbsp) sugar and whisk to combine.
  • In the large pot (Pot B), bring about 2 inches of water to 140 ºF or 60 ºC and maintain the temperature. Then set the stand mixer bowl (Bowl #2) directly in the pot and whisk constantly so the eggs don’t become scrambled eggs. This method is called bain marie (or water bath), where the bowl of food is set directly in a larger container of hot or simmering water. You can also use the double boiler method, where you set the egg mixture bowl (Bowl #2) over the Pot B. The bowl doesn’t touch the simmering water of the pot. In both cases, the water tempers the heat to permit gentle, even cooking.
  • Whisk until the temperature of the egg mixture reaches 104 ºF (40 ºC). Remove Bowl #2 from Pot B and set it up on the stand mixer with the whisk attachment.
  • Whisk on high speed (level 10) until the mixture is fluffy, for about 2 minutes. The batter should be loose yet thick and glossy.
  • When the batter is pale and fluffy and tripled in volume, slow down to low speed (level 4) for several seconds. Stop and lift up some of the mixture and fold it in, and if the batter stays on top of the mixture, that’s “ribbon stage” (see Notes). Remove from the stand mixer. 
  • Add half of the flour. Using the whisk, fold gently but thoroughly. Do this by rotating your bowl slowly, and simultaneously moving your whisk in a downward-then-over motion.
  • Add the rest of the flour and fold gently to make sure all the flour is incorporated quickly so your mixture doesn’t deflate.
  • Take out 1 (spatula) scoop of the batter from the bowl and add to the butter & milk mixture.
  • Mix very well. We incorporate butter into batter first because fat in butter will deflate the batter if we add the butter directly.
  • Add the mixture back to the batter by pouring over the silicon spatula. This prevents the mixture from deflating the batter and helps disperse the mixture. Gently fold in. When you lift the spatula, the batter should fold down like ribbon.
  • Pour the batter into the center of the cake pan, from right above the cake pan. You want to avoid introducing extra air into the batter at this point. Collect the leftover batter in the bowl and pour around the edges of the cake pan, not the center.
  • Drop the cake pan on the counter to release air bubbles in the batter.
  • In the preheated oven, bake at 350 ºF (180 ºC) (or for a convection oven 325 ºF (160 ºC)) for 20-25 minutes. Check if the sponge cake is done by inserting a skewer in the middle and comes out clean. Meanwhile, move on to the cake assemble prepping stage.
  • ​As soon as you take out the cake pan from the oven, drop it on the counter to give shock to the cake (so it stops shrinking). Separate the cake from the pan by running a sharp knife or offset spatula around the pan.
  • Take the cake out of the pan by placing the wire rack on top and flipping it over. Immediately remove parchment paper. Place another wire rack on top and flip it back. The top of the cake is now facing up.Cover the cake with a damp towel until cooled (to keep moisture in the cake). Make sure the towel is thin (not heavy) and squeeze the water out VERY tightly so that it’s damp, not wet. I use IKEA’s thin dish towel. If you keep the sponge cake for later use, wrap with plastic wrap and keep it in the fridge (See Notes).
​Preparation for cake assembly (while the cake is baking)
  • Divide the strawberries into 2 groups, for decoration and for filling. Keep the beautiful, same-sized strawberries for the decoration. Remove the husk and clean the strawberries with damp paper towel (do not wash, as we don’t want strawberries to have moisture and become moldy). Slice off the core for all the strawberries.
  • For the strawberries that we use for topping, cut in half. For the strawberries that we use for filling, slice them into ¼ inch (5 mm) slices.
  • To make syrup, in a small bowl (Bowl #3), combine 30 ml (2 Tbsp) water, 38 g (3 Tbsp) sugar, 1 Tbsp. liquor, and microwave for 1 minute to dissolve the sugar.
​For whipping cream (while cake is cooling)
  • Prepare ice bath by placing ice cubes and water in a large bowl (Bowl #4). Place a clean and dry mixing bowl (Bowl #2) over and add 473 ml (1 Pint) heavy cream and 38 g (3 Tbsp) sugar to keep cool.
  • Once cooled, transfer the mixing bowl to the stand mixer and whisk on high speed. The cream will become thicker and smooth. When you lift the whisk out of the cream while it’s still liquid, but holds it shape as it drops, then it’s ready. Remove the bowl from the stand mixer and put it back in the ice bath.
​The cake assembly
  • With a serrated knife, slice the middle of the cake horizontally into half. Now you have 2 layers (top and bottom).
  • Place the bottom of the cake on the cake circle. Brush the syrup on top and the sides of the bottom layer. This will keep the sponge cake stay moist.
  • Start to whisk the cream at one location by the edge of the bowl instead of whisking the entire cream. We will be making the whipped cream as we need. With this approach, we can also control the hardness of the cream.
  • When the cream reaches “soft peaks”, take out the cream and transfer to the bottom of the cake. Soft peaks means when you lift the whisk, the cream will hold its line but the top peaks will be soft and after a second or two will fall back on itself.
  • Spread the whipped cream evenly. If the whipped cream is not enough, whip more and add onto the caked.
  • Place the strawberries on top of the whipped cream. Keep the center area open by not covering with strawberries. This will be easier to cut the cake into slices.
  • Whip the cream again at the edge of the bowl. Transfer the whipped cream to the top of the strawberry layer. Spread just enough cream to cover the strawberries, do not put too much.
  • Place the top layer of the sponge cake. Brush the syrup on the top and sides of the sponge cake.
  • Place the tip of the offset spatula in the center at 30 degree angle, turn cake turntable toward you to create a smooth top. Lightly cover the sides of the cake with thin layer of the cream.
  • Now add more cream to the side little by little. Place the offset spatula at 90 degree angle and push the turning table away from you. Remove the excess cream from the cake and put back into the bowl.
​For Decorating
  • For a basic decoration, I use Wilton 2A decoration tip. Put the tip in the piping bag and cut off the tip so the metal will show from the bag. Fold the top half of the bag outward 
  • ​Whip the cream to “stiff peaks”. When you lift the whisk, the peaks will hold firm. Put the cream into the piping bag. Once you fill out the bag half way, lift the bag and push the cream down to the tip.
  • Squeeze the pipe to test to make sure the cream comes out smoothly. When you’re ready, hold the piping bag at 90 degree angle and squeeze about 1 inch diameter of whipped cream around the edge of the cake. This will be the base for the strawberries.
  • Decorate and place the strawberries sideways on top of the whipped cream. Then squeeze more whipped cream in between strawberries, dropping small whipped cream all around. Place blueberries between the whipped cream dollops. Place the small mint leaves in some area to add colors.
  • I recommend putting the cake in a cake stand with dome or a cake box to keep the cake shape while preventing it from drying. Keep the cake in the refrigerator and enjoy it in 2 days.
​(Recipe courtesy of justonecookbook.com)

Janet's bouillon alternative (Episode 8)

2 cups nutritional yeast
⅓ cup Redmond real salt
¼ cup garlic powder
¼ cup onion powder
2tbsp black pepper
Blend until it's a fine powder and then use 1TBSP powder to 1 cup of water for a broth substitute.

chicken brine (episode 8)

 32 oz warm water
1/4 cup kosher salt, 2.5 tbsp sugar
A little oil.
Pour over chicken breasts and leave for at least 2 hours. Remove from brine and grill or bake.

Angie's easy meatloaf (Episode 8)

1 lb. ground beef
1 egg
1 cup water
1 package stuffing mix such as Stove Top (this takes care of your bread crumbs, herbs, seasonings, etc)
Smoosh it all together and bake at 350 for an hour

Lorrie's Tortellini Soup with fresh herbs (episode 36)

1 lb. Italian sausage
1/2 cup chopped onion
2 garlic cloves, crushed
Brown together in a large stock pot.
​Do NOT drain. Bring to a boil.
Add:
9 cups of water
5 beef bouillon cubes
Add:
1 lb. baby carrots
Cook until tender.
Add:
1 Tablespoon fresh chopped oregano
1 Tablespoon fresh chopped parsley
1 Tablespoon fresh chopped basil
1 Tablespoon fresh chopped thyme
1 Tablespoon fresh chopped rosemary
1 teaspoon sugar
3 zucchini chopped
3 yellow squash chopped
Cook until tender.
Add:
2 15 oz. cans crushed tomatoes
2 15 oz. cans diced tomatoes
(I can my own fresh tomatoes during the summer and use those!)
1 16oz bag of 3 cheese tortellini 
Cook until tender.
I serve this with a toasted French loaf.
So incredibly yummy!
Enjoy!