Laura Hellman's Fruit Pizza
(as made on-stage with Carole at the 2008 Fall NARI Show)
 Fruit Pizza:
2 cups flour
1/2 cup confectioner’s sugar
1 cup butter
1 package (8oz) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
2 cups halved fresh strawberries
1 can (11oz) mandarin oranges, drained
1 cup fresh blueberries
Glaze:
1/2 cup sugar
2 tablespoons cornstarch
1 cup unsweetened pineapple juice
1 teaspoon lemon juice
In a large bowl, combine flour and confectioners sugar. Cut un butter until crumbly. Press onto an ungreased 12 in pizza pan. Bake at 350 for 12-15 minutes or until very browned. Cool on a wire rack.
In a small mixing bowl, beat the cream, sugar, and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges, and blueberries on top.
For glaze, in a small saucepan, combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled.
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Leroy Butler's Mac & Cheese
Boil elbow macaroni for 12min.
Strain water.
Mix in bowl with half stick of butter, one cup of milk and two eggs.
Mix in mild cheddar, mozzarella and sharp cheddar to taste.
Pour in pan bake for 1 hour 20min @ 375 degrees
Sprinkle extra cheese on top.
Enjoy!
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Carole's Sausage Stars
Ingredients
2 cups (1 lb.) cooked crumbled sausage
1 1/2 cups grated sharp Cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing Mix
1 can (2.25 oz.) sliced ripe olives
1/2 cup chopped red pepper
1 package fresh or frozen won ton wrappers
vegetable oil
Preheat oven to 350. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper. Lightly grease a mini muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove tins, place on baking sheet. Fell with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.
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Turtle Bars
Prep Time: 25 minutes
Ready In: 2 hours
Ingredients:
CAKE
3 tablespoons water
2 oz. sweet baking chocolate
3/4 cup sugar
6 tablespoons butter or margarine, softened
1 cup Pillsbury® Softasilk® Cake Flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon vanilla
1/4 cup plus 2 tablespoons buttermilk
2 eggs
TOPPING
1/2 cup margarine or butter
1 (14-oz.) pkg. vanilla caramels, unwrapped
1 (5-oz.) can evaporated milk
GARNISH
1 (10-oz.) pkg. large semi-sweet chocolate chips
1/2 cup chopped pecans
Preparation Directions:
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Place baking chocolate and water in small microwave-safe bowl. Melt on HIGH for 30 seconds or until chocolate can be stirred smooth.
2. In large bowl, beat sugar and butter until fluffy. Add flour, baking soda, salt, vanilla, melted chocolate, buttermilk and eggs, beating until smooth. Pour into greased and floured pan. Bake at 350°F. for 20 minutes or until toothpick inserted in center comes out clean.
3. Meanwhile, in large saucepan, combine all topping ingredients; cook over medium heat, stirring constantly, until smooth. Spread over warm cake. Sprinkle with chocolate chips and pecans. Return to oven; bake an additional 20 minutes or until chips melt. Cool completely.
Yield:
16 servings
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Beer Butt Chicken (courtesy of Jim Lombardo)
Ingredients
2 whole chickens - 3 lbs each
1 tablespoon sweet paprika
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon packed brown sugar
2 - 12 ounce cans beer
1 small onion - diced
2 cloves garlic - diced
Trim the chickens of any excess fat - rinse inside & out, then pat dry.
In a small bowl, combine paprika, chili powder, brown sugar, oregano, salt, garlic powder, black and cayenne peppers - mix well. Rub about a teaspoon of the mixture on the inside of each chicken. Rub the remaining mixture over the surface of the chickens.
Open the beers and pour-off about half of the beer (preferably in a chilled mug). Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until the chickens are resting on the cans and their legs. NOTE: The beer cans must remain upright at all times.
Scatter a hand-full of soaked hickory chips over hot charcoal that has ashed-over. Place chickens and beer cans on the grill, over the fire. Close lid, leaving vents open. Grill for about 2 hours, or until legs and wings "wiggle" easily, adding 6 to 8 briquettes to fire every 30 minutes.
Makes 8 servings.
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Leruth's Comfort Eggnog
Ingredients:
6 eggs
1/2 cup sugar
3/4 cups Southern Comfort
1/2 quart cream
Vanilla to taste
Separate egg whites from the yolks, and place in seperate bowls. Lightly beat sugar in with yolks and slowly add Southern Comfort. Let marinate overnight. Next day, add cream and add to egg yolk mixture. Whip egg whites and fold into mixture. add vanilla to taste. Pour into punch bowl and dust with nutmeg. Serves 6.
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KB's Beef Sammich Recipe
Ingredients:
- 3 lb Sirloin Tip Roast from Huey the Butcher at Sendiks in Whitefish Bay
- 1/4 cup water
- 1/2 package Lipton Onion Soup
- 1 Bay Leaf
Put all ingredients in slow cooker for 10-12 hours on low. Remove from cooker. Wrap meat in tin foil and save juice overnight in refrigerator. Next day, slice very thin and simmer in remaining juice for 1-1.5 hours. Serve on rolls.
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Carole's Turkey Recipe
Carole's Turkey Recipe
As stolen from Alice Waters...and modified by Jonathan Reynolds
The key is to submerge the turkey in brine.
Take 2 cups of KOSHER salt and swish it around in 2 to 3 gallons of cold water until dissolved.
Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. Refrigerate the turkey in the brine for 12 hours.
After 12 hours, take the turkey out of the refrigerator, rinse the bird thoroughly, pat it dry, and then put it back into the refrigerator for 7 hours.
1 hour before you're going to start cooking the turkey, take it out of the refrigerator; let it sit until room temperature.
Turn your oven on to 450 degrees. Pour a couple tablespoons of oil into a roasting pan and either oil a V-shaped, nonadjustable rack or use one that is non-stick.
Stuff the turkey and rub its skin with a stick of softened butter. Place it on its side on the rack, place the rack in the roasting pan and the roasting pan into the blistering oven. Roast for 30 minutes. It might smoke a little (if the pan juices or the turkey's skin ever approach blackness, turn the oven down to 400, or even 375).
Baste the turkey with the pan juices. Then take the pan out of the oven, and with some heavy duty oven mitts turn the turkey over onto its other side, baste it and put it back in the oven. (Turning the thing can get pretty ungraceful, so try not to be photographed).
Set the timer for 20 minutes and baste every 20 minutes, four times -- your total cooking time will now be 110 minutes. Again, rotate the by-now-mahoganied beauty back onto its original side, basting everything in sight. Take the turkey's temperature in the fattest part of its thigh. It should read 135 to 145 degrees. (If it doesn't, leave it in a few more minutes.) If it does, take it out immediately and put it on a platter -- it will continue to cook for the next 20 minutes or so while you make the gravy
Use the technique above and you’ll be out of the kitchen an hour earlier than you have been at previous feasts. Your turkey will be very juicy.
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