Friday Recipes

It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Fettuccine with Asparagus and Katharine Hepburn's Brownies. Enjoy!

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

FETTUCCINE WITH ASPARAGUS

This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Yield: 4 servings; Time: 25 minutes.

Not sure how to cook asparagus? Read ”How to Cook Asparagus”, David Tanis’s guide to cooking this wonderful vegetable. (David Tanis writes The New York Times’s City Kitchen column. Many of his recipes are posted in the Times’s cooking e-newsletter.)

To view Pierre Franey’s Fettuccine with Asparagus recipe online, click here.

Ingredients

6 fresh asparagus spears, about 1/2 pound

10 ounces fresh fettuccine or 3/4 pound dried fettuccine

2 tablespoons butter

1/8 teaspoon freshly grated nutmeg

2 tablespoons finely chopped fresh basil or parsley

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper and salt to taste

Preparation

Bring a large pot of salted water to boil.

Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.

Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

Friday Recipes

It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Fettuccine with Asparagus and Katharine Hepburn's Brownies. Enjoy!

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

FETTUCCINE WITH ASPARAGUS

This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Yield: 4 servings; Time: 25 minutes.

Not sure how to cook asparagus? Read ”How to Cook Asparagus”, David Tanis’s guide to cooking this wonderful vegetable. (David Tanis writes The New York Times’s City Kitchen column. Many of his recipes are posted in the Times’s cooking e-newsletter.)

To view Pierre Franey’s Fettuccine with Asparagus recipe online, click here.

Ingredients

6 fresh asparagus spears, about 1/2 pound

10 ounces fresh fettuccine or 3/4 pound dried fettuccine

2 tablespoons butter

1/8 teaspoon freshly grated nutmeg

2 tablespoons finely chopped fresh basil or parsley

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper and salt to taste

Preparation

Bring a large pot of salted water to boil.

Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.

Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

Friday Recipes

It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Fettuccine with Asparagus and Katharine Hepburn's Brownies. Enjoy!

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

FETTUCCINE WITH ASPARAGUS

This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Yield: 4 servings; Time: 25 minutes.

Not sure how to cook asparagus? Read ”How to Cook Asparagus”, David Tanis’s guide to cooking this wonderful vegetable. (David Tanis writes The New York Times’s City Kitchen column. Many of his recipes are posted in the Times’s cooking e-newsletter.)

To view Pierre Franey’s Fettuccine with Asparagus recipe online, click here.

Ingredients

6 fresh asparagus spears, about 1/2 pound

10 ounces fresh fettuccine or 3/4 pound dried fettuccine

2 tablespoons butter

1/8 teaspoon freshly grated nutmeg

2 tablespoons finely chopped fresh basil or parsley

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper and salt to taste

Preparation

Bring a large pot of salted water to boil.

Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.

Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

Friday Recipes

It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Fettuccine with Asparagus and Katharine Hepburn's Brownies. Enjoy!

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

FETTUCCINE WITH ASPARAGUS

This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Yield: 4 servings; Time: 25 minutes.

Not sure how to cook asparagus? Read ”How to Cook Asparagus”, David Tanis’s guide to cooking this wonderful vegetable. (David Tanis writes The New York Times’s City Kitchen column. Many of his recipes are posted in the Times’s cooking e-newsletter.)

To view Pierre Franey’s Fettuccine with Asparagus recipe online, click here.

Ingredients

6 fresh asparagus spears, about 1/2 pound

10 ounces fresh fettuccine or 3/4 pound dried fettuccine

2 tablespoons butter

1/8 teaspoon freshly grated nutmeg

2 tablespoons finely chopped fresh basil or parsley

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper and salt to taste

Preparation

Bring a large pot of salted water to boil.

Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.

Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

Friday Recipes

It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Fettuccine with Asparagus and Katharine Hepburn's Brownies. Enjoy!

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

FETTUCCINE WITH ASPARAGUS

This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Yield: 4 servings; Time: 25 minutes.

Not sure how to cook asparagus? Read ”How to Cook Asparagus”, David Tanis’s guide to cooking this wonderful vegetable. (David Tanis writes The New York Times’s City Kitchen column. Many of his recipes are posted in the Times’s cooking e-newsletter.)

To view Pierre Franey’s Fettuccine with Asparagus recipe online, click here.

Ingredients

6 fresh asparagus spears, about 1/2 pound

10 ounces fresh fettuccine or 3/4 pound dried fettuccine

2 tablespoons butter

1/8 teaspoon freshly grated nutmeg

2 tablespoons finely chopped fresh basil or parsley

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper and salt to taste

Preparation

Bring a large pot of salted water to boil.

Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.

Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

Friday Recipes

It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Fettuccine with Asparagus and Katharine Hepburn's Brownies. Enjoy!

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

FETTUCCINE WITH ASPARAGUS

This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Yield: 4 servings; Time: 25 minutes.

Not sure how to cook asparagus? Read ”How to Cook Asparagus”, David Tanis’s guide to cooking this wonderful vegetable. (David Tanis writes The New York Times’s City Kitchen column. Many of his recipes are posted in the Times’s cooking e-newsletter.)

To view Pierre Franey’s Fettuccine with Asparagus recipe online, click here.

Ingredients

6 fresh asparagus spears, about 1/2 pound

10 ounces fresh fettuccine or 3/4 pound dried fettuccine

2 tablespoons butter

1/8 teaspoon freshly grated nutmeg

2 tablespoons finely chopped fresh basil or parsley

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper and salt to taste

Preparation

Bring a large pot of salted water to boil.

Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.

Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

Friday Recipes

It's finally Friday, time to Celebrate (thanks to Kool and the Gang). And since we will need to eat over the next few days, here are six yummy vegetarian recipes to help you through the weekend, including Fettuccine with Asparagus and Katharine Hepburn's Brownies. Enjoy!

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

FETTUCCINE WITH ASPARAGUS

This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Yield: 4 servings; Time: 25 minutes.

Not sure how to cook asparagus? Read ”How to Cook Asparagus”, David Tanis’s guide to cooking this wonderful vegetable. (David Tanis writes The New York Times’s City Kitchen column. Many of his recipes are posted in the Times’s cooking e-newsletter.)

To view Pierre Franey’s Fettuccine with Asparagus recipe online, click here.

Ingredients

6 fresh asparagus spears, about 1/2 pound

10 ounces fresh fettuccine or 3/4 pound dried fettuccine

2 tablespoons butter

1/8 teaspoon freshly grated nutmeg

2 tablespoons finely chopped fresh basil or parsley

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper and salt to taste

Preparation

Bring a large pot of salted water to boil.

Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.

Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

Friday Recipes

It's finally Friday. Here are six yummy vegetarian recipes to help you through the weekend, including Fettuccine with Asparagus and Katharine Hepburn's Brownies. Enjoy!

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. The recipe begins, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarters; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

By the way, I highly recommend The Times’ Melissa Clark’s “How to Make Ice Cream”. I dare you to check it out and not want to immediately start making ice cream!

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

FETTUCCINE WITH ASPARAGUS

This comes from Pierre Franey in The New York Times cooking e-newsletter. Pierre wrote, “Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.” Yield: 4 servings; Time: 25 minutes.

Not sure how to cook asparagus? Read ”How to Cook Asparagus”, David Tanis’s guide to cooking this wonderful vegetable. (David Tanis writes The New York Times’s City Kitchen column. Many of his recipes are posted in the Times’s cooking e-newsletter.)

To view Pierre Franey’s Fettuccine with Asparagus recipe online, click here.

Ingredients

6 fresh asparagus spears, about 1/2 pound

10 ounces fresh fettuccine or 3/4 pound dried fettuccine

2 tablespoons butter

1/8 teaspoon freshly grated nutmeg

2 tablespoons finely chopped fresh basil or parsley

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper and salt to taste

Preparation

Bring a large pot of salted water to boil.

Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.

Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

Pies - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with one of my favorite desserts, fresh baked pies. If you love them as much as I do, you're sure to find something in today's post to get your attention. Today's six pie recipes include Sweet Potato–Pecan Pie and Dulce de Leche Banana Pie. Enjoy!

CHAI-SPICED PEAR PIE

This is from Audra, otherwise known as The Baker Chick. If you’ve followed my blog for a while, you might remember me posting quite a few recipes from Audra (although it’s been a while). Her blog rocks! If you haven’t checked it out, you really should. Go ahead, I’ll wait.

This recipe begins, “I can’t possibly let you enter Thanksgiving week without another pie recipe. As the person in charge of desserts in my family, I’m always looking to make something classic with a twist and this gorgeous pie is just that apples get all the attention in the fall, but baking with firm, sweet pears is in my opinion just as good but way more unique and impressive.

“This pear pie is tossed with warm chai spices like cardamon, cinnamon, ginger and even a crack of black pepper. The result is just a bit more kick than what you’re probably used to with apple pie, but that same warm, melt-in-your-mouth goodness just waiting for a scoop of vanilla.”

Yield: 1 9-inch pie

To view this online on Audra’s blog, click here.

Ingredients

2-3 single layers of Pie Crust (see note)

10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)

1/2 cup brown sugar

1/4 cup flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)

1/4 cup water

2 tablespoons butter

Instructions

Keep crust chilling in the fridge while you prep the pears.

In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.

Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.

Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.

Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.

Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.

Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes.. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.

Serve warm with vanilla ice cream.

Notes

*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!

GINGER PUMPKIN PIE

Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

SWEET POTATO-PECAN PIE

This is another recipe from Publix. Servings: 12; Total Time: about 3 1/2 hours; Active Time: 20 minutes.

To view this online, click here.

Ingredients

3 tablespoons unsalted butter, divided

1 large sweet potato

2 tablespoons + 3/4 cup sugar

1/4 cup light brown sugar

3/4 teaspoon pumpkin pie spice, divided

1 tablespoon heavy cream

4 teaspoons vanilla extract, divided

1 egg + 2 eggs, beaten

1 frozen deep-dish piecrust

3/4 cup dark corn syrup

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Whipped topping, optional

Directions

Preheat oven to 325°F. Melt butter. Peel potato and cut into 1/2-inch cubes (about 2 cups). Place in microwave-safe bowl and cover; microwave on HIGH 7–8 minutes or until tender when pierced with a fork. Mash with potato masher (or hand mixer).

Combine in medium bowl: potatoes, 1 tablespoon butter, 2 tablespoons sugar, brown sugar, 1/2 teaspoon pumpkin pie spice, cream, 2 teaspoons vanilla, and 1 egg; beat with hand mixer on medium speed until smooth. Spread over bottom of piecrust.

Combine in second bowl: remaining 2 tablespoons butter, 3/4 cup sugar, 2 eggs, corn syrup, salt, pecans, remaining 1/4 teaspoon pie spice, and remaining 2 teaspoons vanilla until thoroughly blended; pour over sweet potatoes. Bake 60–65 minutes or until center is set. Let stand 2 hours (or overnight), to cool. Serve with whipped topping.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

BLUEBERRY PIE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Perfection is a fool’s mission when it comes to blueberry pie. Sometimes the filling is a little runny. Other times, slightly thick, depending on the blueberries themselves. But this recipe helps even the odds, with the use of arrowroot starch in place of the more typical flour or cornstarch, and an awesome pre-thickening technique picked up from the pastry chef Kierin Baldwin. You could use a different pie crust, but I like the all-butter version below, at least with a pre-baked bottom and an artfully cut top that allows steam to escape.” Yield: Serves 8; Time: 2 hours, 30 minutes.

This was featured in “The Perfect Imperfections of Blueberry Pie” and can also be viewed online here. Not sure how to make a pie crust? Check out “How to Make a Pie Crust” by Melissa Clark.

Ingredients

For the Crust:

2 1/ 2 cups all-purpose flour

1/2 teaspoon kosher salt

1 1/4 cups unsalted butter, cold and cut into cubes

8-10 tablespoons or 120 to 150 grams of ice water

1 egg, beaten with 1 tablespoon of water

For the Filling:

8 cups blueberries, picked over and washed

1/2 cup raw sugar

2 tablespoons lemon juice

2-3 tablespoons arrowroot flour or cornstarch

1/4 teaspoon kosher salt

Preparation

To make the crust, combine the flour and salt in a large bowl or food processor. Add the butter, and either use your fingers to rub the fat into the flour until the mixture resembles coarse meal or pulse the processor a few times to achieve a similar result. Gradually and lightly mix in ice water, a few tablespoons at a time, until the dough just comes together.

Turn the dough out onto a lightly floured surface, and gather into a ball. Divide the ball into two equal portions, and flatten each into a disc with the heel of your hand. Cover tightly with plastic wrap, and refrigerate for at least 1 hour and up to 2 days.

Prebake the pie shell. Heat oven to 375. Roll out one of the discs of dough on a lightly floured surface, and fit into a 9-inch pie plate. Trim the dough so that there is a slight overhang at the top of the pie plate, then place the shell in the freezer for 20 minutes or so to chill. Remove the pie shell from the freezer, cover the dough with parchment paper and fill the shell with pie weights or dried beans. Place the shell into the oven, and bake until the bottom has just started to brown, approximately 20 to 25 minutes. Take the pie shell out of the oven, remove the parchment and pie weights and allow to cool.

Make the filling.Separate 1 cup of the blueberries, and combine them in the bowl of a food processor or blender with the sugar, lemon juice, 2 tablespoons of the arrowroot flour or cornstarch and the salt, then pulse to purée. Put the blueberry mixture into a small pot set over medium-high heat, and cook, whisking constantly, until the liquid has just thickened, approximately 1 minute. Pour the thickened mixture over the remaining blueberries, and stir to combine.

Bake the pie. Heat oven to 400. Mound the filling high in the center of the cooled pie shell, and apply the egg wash to the top edge of the cooked bottom crust. Roll out the second disc of dough, and place it over the top, gently crimping it onto the egg-washed edge of the bottom crust. Place the pie into the freezer to set, approximately 20 minutes, then cut vents into the top with a sharp knife, place the pie on a baking sheet and set it into the oven to bake for approximately 30 minutes. Then turn the pie, reduce heat to 350 and bake until the pie is golden and the filling has begun to bubble up through the vents, another 25 to 45 minutes. Allow pie to cool to room temperature before you cut into it.

DULCE DE LECHE BANANA PIE

This yummy recipe, from Old El Paso, begins, “A flaky homemade pie crust complements a caramel and banana cream filling.”

Total Time: 1 hour 5 minutes; Prep Time: 20 minutes; 8 Servings; 10 Ingredients

To view this yumminess, go to https://www.oldelpaso.com/recipes/dulce-de-leche-banana-pie.

Ingredients

Crust

1 cup Gold Medal™ all-purpose flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

Filling

1 can (13.4 oz) dulce de leche

3 ripe medium bananas

1 cup whipping cream

1/4 cup powdered sugar

1/2 cup semisweet chocolate chips

1 teaspoon vegetable oil

Instructions

Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.

Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.

Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.

In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.

In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.

Expert Tips

Dulce de leche is a traditional Spanish confection made from milk. It's a popular culinary reference to rich caramel flavors. Look for canned dulce de leche in the Hispanic section of the supermarket.

Pies - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with one of my favorites: pies!

Today's six pies include Candied Ginger Pumpkin Pie and Deep-Dish Apple Pie. Enjoy!

GINGER PUMPKIN PIE

Kathy Kingsley is About.com's American Food expert. She writes, “Flavored with fresh ginger and honey, this pumpkin pie is sure to become one of your go-to holiday recipes.” Prep Time: 35 minutes; Cook Time: 50 minutes; Total Time: 85 minutes; Yield: Serves 8

To view this online, click here.

Ingredients

Pastry

1 cup unbleached all-purpose flour

2 tablespoons granulated sugar

1/4 cup solid vegetable shortening

2 tablespoons unsalted butter, chilled and cut into small pieces

3 tablespoons ice water

Pumpkin Filling

2 large eggs, at room temperature

1 16-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1/3 cup honey

1/3 cup packed dark brown sugar

1 tablespoon finely grated peeled fresh ginger

1 teaspoon pumpkin-pie spice

1/4 teaspoon salt

Honey Whipped Cream

3/4 cup heavy or whipping cream, chilled

1 tablespoon honey

1/2 teaspoon vanilla extract

Preparation

Make the pastry dough: Combine the flour, sugar, vegetable shortening, and butter in a food processor and pulse on/off until the mixture forms coarse crumbs. With the motor running, add the ice water through the feed tube, and process just until the dough leaves the sides of the bowl and forms a ball.

Press the dough into a ball, then flatten it into a disc, about 1-inch thick.

On a lightly floured surface using a lightly floured rolling pin, roll the dough out into a 12-inch circle. Line a 9-inch pie pan with the dough. Turn the edges under, and crimp or flute the crust. Set the pie shell on a rimmed baking sheet.

Preheat the oven to 375°F.

In a large bowl, whisk the eggs until blended. Brush about teaspoon of the egg around the edge of the crust.

Add the pumpkin, milk, honey, sugar, ginger, pumpkin pie spice and salt to the eggs, and mix until well blended. Pour the filling into the pie crust.

Bake the pie for 45 to 50 minutes, or until the filling is set. If the edges become too dark during baking, carefully cover them with foil strips (see Recipe Notes). Set the pie on a wire rack to cool. If not serving right away, cover and chill.

When ready to serve, make the honey whipped cream. Put the cream into a medium bowl. Add the honey and vanilla and beat with an electric mixer until soft peaks form when the beaters are lifted. Serve the pie topped with the whipped cream.

Recipe Notes

• To make a foil collar to prevent edges of pie from browning too much, fold a 12-inch-long piece of foil into a strip with 3-inch-high sides. Stand the strip on the oven rack around the pie dish. Secure the overhang with a paper clip. The collar doesn't have to touch or cover the crust to protect it.

CRANBERRY PIE



My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

This pie can be made either with a single crust (above photo) or with a top and bottom crust (below). If making this with a top crust, poke several holes through the top crust to vent, then covering with foil for the first 10-15 minutes, then taking the foil off for the last 10-15 minutes. (If using only a bottom crust, foil around the edges where the crust shows would be preferable, again for the first 10-15 minutes.)

This recipe can be found in my e-cookbook Off the Wall Cooking.



2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

DEEP-DISH APPLE PIE

This comes Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “If you’re going to the trouble of making a pie, why not make it a blockbuster? This pie, adapted from the professional pie coach Kate McDermott, is both deeper and wider than the traditional nine-inch version. The thicker rim is especially satisfying, like a buttery, crumbly slab of shortbread. You can use a 10-inch deep-dish pie pan, or a deep nine- or 10-inch square, or another 2 1/2- to 3-quart baking dish of your choice. A mix of apple types always makes the best filling.”

Yield: 12 to 16 servings; Time: 2 hours, plus chilling and cooling

This was featured in “An apple Pie That Lasts For Days” and can be viewed online here.

Ingredients

For the Crust:

3 3/4 cups all-purpose flour, more for dusting surfaces

1 1/2 teaspoons kosher salt

1/2 teaspoon sugar

12 ounces cold unsalted butter (3 sticks), cut into large dice

For the Filling:

About 10 cups peeled and sliced apples, more as needed (see note)

1/2 cup granulated sugar

1/2 teaspoon salt

1 teaspoon cinnamon

Pinch freshly grated nutmeg

1/2 teaspoon allspice

1 to 2 teaspoons freshly squeezed lemon juice or 1 tablespoon unfiltered apple cider vinegar

1 to 2 tablespoons Calvados or other apple liqueur, brandy or cider

1/2 cup all-purpose flour

2 tablespoons cold butter, cut into small pieces

1 egg

2 teaspoons coarse or granulated sugar for sprinkling

Preparation

Make the crust: In a food processor or stand mixer, mix together the flour, salt and sugar. Add butter and pulse (or mix at medium-low speed) until the pieces are coated with flour. Add 1/2 cup ice water and mix until incorporated. Keep dribbling in ice water, a tablespoon at a time, mixing until the dough just comes together into a lump. It should be moist, but not sticky. Turn out onto a lightly floured surface. (If dough feels wet, use a little extra flour.) Press the dough together, turning over a few times, until smooth and solid.

Shape into 2 disks, using about 1/3 of the dough for the top crust and the remaining 2/3 for the bottom crust. Wrap separately in plastic wrap and refrigerate at least 1 hour and up to 2 days.

On a lightly floured surface or nonstick baking mat, roll out the larger disk to about 1/4-inch thickness. The size and shape will depend on your dish. Use the crust to line a large 2 1/2- to 3-quart baking dish, like a 10-inch round or 9-inch square, at least 2 inches deep. Refrigerate while you prepare the apples.

Make the filling: In a large mixing bowl, combine the apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice or vinegar, 1 tablespoon Calvados and flour. Toss together until the apples are roughly coated with what looks like wet sand. If filling is dry, add the remaining tablespoon of Calvados. Pour into the pie crust, mounding above the rim, and dot with butter. (If necessary, add more apple pieces to the top. Don't worry about mixing them in.)

Roll out remaining dough to 1/4-inch thickness (or a bit less) and lay it gently over the fruit. Trim any excess and fold the edges into a thick rim. Crimp, if desired.

Whisk the egg thoroughly with 1 tablespoon cold water. Brush over the entire top crust, including the edges. Cut 5 or 6 vents on top. Refrigerate pie while the oven heats.

Place a baking sheet on the middle rack of the oven and heat to 425 degrees. Place pie on baking sheet and bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes.

Open the oven and carefully sprinkle the sugar over the surface of the pie. Bake about 10 minutes longer. Look for steam and bubbling juices coming out of the vents, and a well-browned crust, before removing the pie from the oven.

Let cool at least 1 hour before serving.

Tip

A mix of sweet and tart, crisp and soft apples produces the best filling. If using mainly firm apples (like Honeycrisp, Gala, Cameo or Golden Delicious), try to add a few that will soften and become jammy (like Idared, McIntosh or Cortland).

CANDIED GINGER PUMPKIN PIE

This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”

Makes 8 servings.

To view this online, click here.

Ingredients

1 15-oz. can unsweetened pumpkin puree

1 14-oz. can fat-free sweetened condensed milk

4 large eggs

1 9-inch graham cracker piecrust

1/4 cup chopped candied ginger

Preparation

Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.

Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.

Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g

LEMON MERINGUE TART

This is from Kim Severson in The New York Times cooking e-newsletter. The recipe begins, “The celebrated pastry chef Dolester Miles learned to bake in a small town called Bessemer, outside Birmingham, Ala. She took the tastes of Southern desserts passed down from her mother and her aunt, and elevated them with fine-dining technique she has picked up in her more than 30 years at the Birmingham restaurants Highlands Bar & Grill, Chez Fonfon and Bottega Café. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift of soft Swiss meringue toasted with a blowtorch. A few seconds under the broiler will work, too. She cautions cooks never to take their eyes off the tart during that final step. ‘It’ll get away from you fast,’ she said.”

Yield: 10 to 12 servings; Time: 45 minutes, plus chilling and freezing.

This was featured in “An Alabama Chef and Her Beloved Desserts Hit the Big Time”, and can be viewed online here.

Ingredients

For the Tart:1 1/2 cups all-purpose flour

2/3 cup confectioners’ sugar

1/2 teaspoon kosher salt

1/2 cup cold unsalted butter (1 stick), cubed

2 egg yolks

For the Filling and Meringue:4 large eggs

1 1/4 cups granulated sugar

Zest from 2 lemons

1/2 cup plus 1 tablespoon lemon juice

1/2 cup unsalted butter (1 stick), cut into large pieces

4 ounces white chocolate, finely chopped

Preparation

In the bowl of a food processor, place flour, confectioners’ sugar and salt, and quickly pulse to combine. Add butter and pulse until the mixture resembles coarse bread crumbs, then add egg yolks and pulse until the dough comes together. Form the dough into a disc, wrap in plastic and chill for at least 1 hour.

Heat oven to 350 degrees.

Roll out dough on a lightly floured surface to a thickness of 1/8 inch, then transfer it into a 9 1/2-inch tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, then trim it by rolling your rolling pin over the top of the tart pan edge. Pierce crust all over with a fork and freeze for 30 minutes. Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack.

Meanwhile, prepare the filling: Separate the eggs, saving 3 of the whites to use in the meringue. In a small saucepan, stir together 1/2 cup/101 grams sugar, the lemon zest and juice and the egg yolks. Cook over medium heat, whisking constantly, until quite warm. Stir in butter and continue to cook, whisking to prevent burning, for about 7 to 10 minutes or until the mixture becomes thick. Remove from heat and stir in the white chocolate until it melts into the mixture.

Pour lemon mixture through a fine-mesh strainer into a medium bowl and use a spatula to press until just the solids remain. Discard the solids. Spoon mixture into the prepared tart shell and chill for 4 hours.

Make the meringue: Set up a double boiler and bring the water in the bottom pan to a boil over medium-high heat. Combine the 3 egg whites with 3/4 cup/151 grams sugar in the top of the double boiler and whisk constantly until the sugar has dissolved and the mixture is hot.

Pour the meringue mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed for about 2 minutes then increase speed to high and whip for about 4 to 6 minutes more or until the mixture is stiff. Spoon meringue over tart and spread with an offset spatula.

Using a kitchen torch, brown the meringue lightly, holding the torch about 2 inches away from the tart. Alternatively, place tart under a preheated broiler with the oven rack placed 8 inches from the heat source. Broil 30 to 45 seconds, watching carefully so the meringue turns golden brown and does not burn. Remove tart ring and serve immediately.