Comfort Food

It's near the end of the week, and, times being what they are, it's time for some comfort food. Check out Ina Garten's Mac and Cheese, the Maple-Apple Pie, or any of the other comfort foods in today's post. Enjoy! (And don't forget to breathe.)

VEGAN SLOW COOKER RED BEANS AND RICE

This comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco."

Yield: 6 servings; Time: 7 1/2 hours

To view this absolute yumminess online, go to https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice.

Ingredients

1/4 cup vegetable oil

1 large yellow onion, finely chopped

Kosher salt and black pepper

3 celery stalks, finely chopped

1 green bell pepper, finely chopped

10 garlic cloves, finely chopped

1 heaping tablespoon white or yellow miso paste

2 teaspoons smoked paprika

1 teaspoon sweet paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 to 1 teaspoon ground cayenne, plus more to taste

1/2 teaspoon ground sage (optional)

1 pound dried red kidney beans, soaked overnight

3 dried bay leaves

3 fresh thyme sprigs or 1 teaspoon dried thyme

1 teaspoon soy sauce

Cooked rice, for serving

Sliced scallions, for serving

Louisiana-style hot sauce, for serving

Preparation

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.

Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

CHRISTINA TOSI'S CROCKPOT CAKE

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire. Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work. That only works if you don’t sleep much, or have a part-time job. This is a recipe for a weekend afternoon, or for cooking from the moment you get home until the very near end of a dinner party. It is a four-to-six hour affair."

Yield: 6 to 8 servings; Time: About 5 hours

This was featured in "The Slow Cooker, Redeemed", and can be viewed online at https://cooking.nytimes.com/recipes/1017227-christina-tosis-crockpot-cake.

Ingredients

1/2 pound unsalted butter (2 sticks), at room temperature

1 1/4 cups granulated sugar

1/4 cup packed light brown sugar

3 large eggs

1 1/2 teaspoons vanilla extract

3/4 cup buttermilk

1/3 cup neutral oil, like canola or grapeseed

1 1/2cups cake flour

1 teaspoon baking powder

1 teaspoon kosher salt

Preparation

Put all but 1 tablespoon of the butter and the sugars in the bowl of a stand mixer and cream with the paddle attachment at medium-high speed, until the mixture is smooth and pale, approximately 3 to 4 minutes. Mix in the eggs and vanilla, then continue to mix for another 3 minutes, until fluffy. Add the buttermilk and oil and mix briefly to combine.

Set the mixer to a very low speed and add the cake flour, baking powder and salt, mixing for a minute or so and scraping down the sides of the bowl once or twice, until the batter has just come together, with no lumps.

Use the remaining tablespoon of butter to grease the interior of a 4- to 6-quart slow cooker, then pour the batter into the pot. Cover and cook on low for somewhere in the neighborhood of 4 to 6 hours, until the cake has set and is cooked through at the center. To serve, run a knife around the edge of the slow cooker to loosen the cake and then carefully invert onto a platter, or simply spoon the cake out of the slow cooker.

MAC AND CHEESE

This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

MAPLE-APPLE PIE

This comes from the infamous long-since-forgotten emailing list, and begins, “Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.”

Ingredients

Double-Crust Pastry (See Below)

6 cups thinly sliced peeled tart apples, (5 medium)

1/2 cup packed brown sugar

3 tablespoons butter or margarine, melted

6 tablespoons maple-flavored syrup

Directions

Heat oven to 425°F. Make Double Crust Pastry.

Mix apples and brown sugar. Turn into pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate. Cover with top pastry that has slits cut in it; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake about 25 minutes or until crust is deep golden brown. Cool.

Double-Crust Pastry

Ingredients

2 cups Gold Medal® all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Directions

Mix flour and salt in medium bowl. 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 cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

VEGETARIAN LASAGNA

This comes from Betty Crocker, and begins, "Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese."

Prep Time: 40 minutes; Total Time: 9 hours 25 minutes; Servings: 6

To view this online, go to https://www.bettycrocker.com/recipes/vegetarian-lasagna/591e01c7-8027-4a6b-88c6-974ad3572ede.

Ingredients

2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)

1 medium zucchini, shredded (1 cup)

1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese

1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain well

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves

8 oven-ready lasagna noodles (each about 7x3 inches)

1 (4-oz.) can mushroom pieces and stems, drained

8 oz. (2 cups) shredded mozzarella cheese

Directions

Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.

Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.

Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.

Heat oven to 400°F. Bake covered for 45 minutes.

Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.

Expert Tips

Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary.

This recipe may be baked immediately after assembly. Cover the dish with foil and bake at 400°F for 30 minutes. Uncover the dish and continue baking for about 10 minutes, or until it is bubbly around the edges.

COPYCAT STARBUCKS CARAMEL FRAPPUCCINO

This is from Delish, and begins, "The caramel frappuccino is the most iconic Starbucks drink. It's sweet, strong, and drizzled with lots of caramel. The drink is easy to make at home and makes the perfect little afternoon pick me up."

Yields: 2 servings; Prep Time: 5 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 c. cold, strong-brewed coffee

3/4 c. whole milk

1/2 c. caramel, plus more for serving

1 c. ice

Whipped cream, for serving

Directions

Blend coffee, milk, caramel, vanilla, and 1 cup of ice until smooth, thick, and icey. Add more ice, if necessary to reach desired consistency.

Pour into glasses and top with whipped cream. Drizzle with more caramel sauce.

Almost Halloween

It's almost Halloween, which means a few Halloween recipes, including Maple-Apple Pie and LIBBY'S® Pumpkin Roll. Enjoy!

PUMPKIN PANCAKES WITH HOT CIDER SYRUP

This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.

Ingredients

2 cups flour

2 tablespoons granulated sugar

4 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground coriander

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 cups milk

1 cup canned pumpkin, mashed

4 egg yolks

4 ounces melted butter

1 tablespoon vanilla extract

4 egg whites, stiffly beaten

Directions

In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.

In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.

Hot Cider Syrup

Ingredients

1 1/2 cups apple cider

1 cup brown sugar, firmly packed

1 cup corn syrup

2 ounces butter

2 tablespoons lemon juice

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

Grated rind from 1 lemon

2 apples, peeled, cored and thinly sliced

Directions

In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.

Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates

Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium

LIBBY'S® PUMPKIN ROLL

This is from Very Best Baking by Nestle, and begins, "Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation." My take on this? Yum!

Prep Time: 45 minutes; Cookingi Time: 13 minutes; Skill Level: Intermediate; Makes 14 servings

To view this online, go to https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/.

Ingredients

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY'S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Directions

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cooking Tip:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

SPICY PUMPKIN AND COLLARDS

This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.

Ingredients

2 2-to-3-pound sugar pumpkins

4 tablespoons unsalted butter

1 small onion, diced

1 plum tomato, diced

1 Scotch bonnet chile pepper, seeded and finely chopped

1 teaspoon chopped fresh thyme

1 clove garlic, chopped

4 scallions, chopped

1 pound frozen chopped collard greens, thawed

Kosher salt

1 cup evaporated milk

Pinch of freshly grated nutmeg

4 tablespoons breadcrumbs (preferably panko)

1 1/2 cups shredded sharp white cheddar cheese

2 tablespoons grated parmesan cheese

Ingredients

Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.

Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

APPLE-PUMPKIN BROWN BETTY

This is from the Food Network. Prep Time: 25 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 45 minutes; Yield: 4 to 6 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/apple-pumpkin-brown-betty-recipe-2108907.

Ingredients

1 2-to-3-pound sugar pumpkin

3 tablespoons unsalted butter

1 cup cubed bread (preferably from a baguette)

2 Gala apples, peeled and cut into 1/2-inch pieces

1/4 cup packed light brown sugar

1/4 cup golden raisins

1 tablespoon rum (optional)

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Kosher salt

Maple syrup, for drizzling

Directions

Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.

Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.

PUMPKIN CHOCOLATE CHIP COOKIES

This is from the Food Network, and begins, "Get ready to meet your new favorite fall cookie! Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels. The cookies don't spread much in the oven, so flattening the dough is key."

Active Time: 15 minutes; Total Time: 55 minutes; Yield: About 4 dozen cookies; Level: Easy

View this online at https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-chocolate-chip-cookies-8899244.

Ingredients

2 1/2 cups all-purpose flour (see Cook's Note)

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 sticks (1 cup) unsalted butter, at room temperature

1 cup packed light brown sugar

2 large eggs

1 cup canned pure pumpkin puree

1 teaspoon pure vanilla extract

One 12-ounce bag semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F and line two baking sheets with parchment.

Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl.

Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Add the pumpkin puree and vanilla and beat until combined.

With the mixer on low speed, gradually add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine.

Scoop heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Flatten each mound into a 2 1/2-inch round with slightly wet hands. The cookies will not spread much during baking.

Bake until the cookies are set and lightly golden around the edges, 15 to 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.

When the baking sheets have cooled completely, repeat with the remaining dough to bake more cookies. Store in an airtight container for up to a week.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

MAPLE-APPLE PIE

Here's another recipe from the infamous long-since-forgotten emailing list. This one begins, “Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.”

Ingredients

Double-Crust Pastry (See Below)

6 cups thinly sliced peeled tart apples, (5 medium)

1/2 cup packed brown sugar

3 tablespoons butter or margarine, melted

6 tablespoons maple-flavored syrup

Directions

Heat oven to 425°F. Make Double Crust Pastry.

Mix apples and brown sugar. Turn into pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate. Cover with top pastry that has slits cut in it; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake about 25 minutes or until crust is deep golden brown. Cool.

Double-Crust Pastry

Ingredients

2 cups Gold Medal® all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Directions

Mix flour and salt in medium bowl. 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 cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Desserts - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with that all-time favorite (for when you have to have something snacky), desserts, and includes Summer Berry Buckle and Nutella® Ganache Brownies. Enjoy!

RHUBARB MACAROON TART

This comes from Samantha Seneviratne in The New York Times cooking e-newsletter. Samantha wrote, "Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you’ll need to keep a close eye, since they’ll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can’t find robust pink stalks."

Yield: 8 to 10 servings; Time: 1 1/4 hours, plus cooling.

https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart>https://cooking.nytimes.com/recipes/1020982-rhubarb-macaroon-tart.

Ingredients

For the Crust:

1 (14-ounce) bag sweetened, shredded coconut (about 5 cups)

Butter, for greasing

4 large egg whites

1/4 cup granulated sugar

1/2 teaspoon kosher salt

For the Custard:

1 3/4 cups whole milk

1/4 cup heavy cream

4 large egg yolks

1/2 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons unsalted butter

1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)

1/2 teaspoon rose water (optional)

For the Rhubarb:

2 cups granulated sugar

1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)

1 3/4 pounds medium rhubarb stalks, cut into 4-inch batons

Preparation

Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.

In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.

Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.

Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.

Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.

SUMMER BERRY BUCKLE

This is from Melissa Clark in The New York Times cooking e-newsletter, and begins, "Softer and more fruit-filled than a coffeecake, but with a higher percentage of buttery batter than a cobbler, buckles are harder to classify than they are to make. This one is tender, moist and filled with sweet summer berries. But feel free to substitute any other juicy fruit that you like: peaches, nectarines, figs, plums or pineapple. If your fruit is very sweet (figs, pineapple), reduce the sugar by a couple of tablespoons, while tart fruit (plums or tart blackberries) may need an extra tablespoon. Buckles are best eaten on the same day they are baked. But since they come together so quickly, you don’t have to plan ahead."

Yield: 8 servings; Time: 1 hour

This was featured in "The Buckle Makes Great Use of Summer Fruit", and can be viewed online at https://cooking.nytimes.com/recipes/1017644-summer-berry-buckle.

Ingredients

1/2 cup (1 stick) butter, at room temperature, plus more for greasing pan

1/2 cup granulated sugar, more for sprinkling

1/4 cup light brown sugar

3 large eggs, at room temperature

1 tablespoon finely grated lemon zest

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon fine sea salt

1/2 teaspoon grated nutmeg

1/4 teaspoon baking powder

4 1/2 cups summer berries (a mix of blueberries, raspberries, blackberries or use any one kind)

Cinnamon, for dusting (optional)

Confectioners’ sugar, for dusting

Preparation

Heat oven to 375 degrees. Butter a 9-inch round cake pan.

In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.

In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.

Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.

Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.

WHOLE ROASTED PINEAPPLES

This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 15).

I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.

This recipe has a prep time of 30 minutes and serves 6.

Ingredients

2 Tbsp coconut sugar

2 tsp ground cinnamon

1/2 tsp cayenne pepper

1 Tbsp coconut oil

2 pineapples, peeled

To Garnish

Toasted coconut flakes

Dairy-free ice cream

Fresh mint

Maple syrup

Lime zest

Directions

Preheat oven to 350 degrees.

Add coconut sugar, cinnamon, and cayenne pepper to a small bowl and mix together.

Place a large non-stick pan over a medium heat and add coconut oil. When hot, add whole peeled pineapples. Turn pineapples so they color on all sides. Sprinkle over sugar mixture while they are cooking.

When pineapples are golden, place them onto a baking sheet and then into over for 15 to 20 minutes.

Once pineapples are baked, carve them at the table. Serve with toasted coconut flakes, ice cream, fresh mint, a drizzle of maple syrup, and a little lime zest.

MINT-CHOCOLATE BROWNIES

This is from Betty Crocker, and begins, “Get a double dose of mint! Cool mint chips flavor these brownies, and a mint-chocolate glaze generously highlights the top.”

Prep Time: 15 minutes; Total Time: 2 hours 35 minutes; Servings: 16

To view this online, click here.

Ingredients

Brownies

1 box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

2/3 cup mint-flavored chocolate chips

Mint Frosting

1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16 oz container)

1/4 teaspoon mint extract

Betty Crocker™ green gel food color, if desired

Shiny Chocolate Glaze

1/3 cup mint-flavored chocolate chips

4 teaspoons butter

4 teaspoons corn syrup

1 teaspoon hot water

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup chocolate chips. Spread in pan.

Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.

In small bowl, stir all Frosting ingredients using spoon until well blended. Spread frosting over brownies.

In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in 1/4 teaspoon hot water at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. Cut into 4 rows by 4 rows.

Expert Tips

Can't find mint chocolate chips? Use semisweet chocolate chips and add 1/8 teaspoon mint extract to the brownie batter.

What a refreshing combination! For another, try using raspberry-flavored chocolate chips for the mint ones and tint the mint frosting pink.

If you like nuts, pecans are delicious in this recipe. Stir in 2/3 cup when you add chocolate chips.

NUTELLA® GANACHE BROWNIES

This is from Betty Crocker, and begins, “Next time you need a party dessert or just want to pamper someone special (you’re special, by the way), this is your recipe. Betty’s perfect brownies get topped with a glossy ganache and pretty sprinkle of toasted hazelnut for an impressive look that also hints at the secret ingredient: Nutella™! This delectable chocolate-hazelnut spread gets added to the ganache—a fudgy frosting made of chocolate and heavy cream—giving it extra chocolaty flavor, hint of nuttiness, and a lot of ooey-gooey texture. This simple ganache is made in the microwave, so it’s extra quick, and Betty’s brownies start with a mix, which means this spectacular dessert is actually super easy—only 15 minutes of hands-on time required!”

Prep Time: 15 minutes; Total Time: 4 hours 20 minutes; Servings: 16

To view this online, click here.

Ingredients

1 box (16 oz) Betty Crocker™ Supreme original brownie mix

Water, vegetable oil and egg called for on brownie mix box

1/2 cup Nutella® hazelnut spread with cocoa

1/3 cup dark chocolate chips

1/2 cup heavy whipping cream

1/3 cup chopped hazelnuts (filberts), toasted, skinned

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.

Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.

In medium microwavable bowl, microwave hazelnut spread, chocolate chips and whipping cream uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments, stirring after each, until smooth. Pour hazelnut mixture over baked brownie; spread over top. Sprinkle nuts over top. Refrigerate uncovered about 2 hours or until hazelnut mixture is set. Store loosely covered in refrigerator.

Expert Tips

Removing hazelnut skins can be time-consuming, but we’ve got a method that makes it efficient. Toast nuts at 375°F 10 to 12 minutes, stirring twice. Remove from oven; let stand 5 minutes. Then, pour nuts into clean kitchen towel, and gather tightly into a bundle. Rub vigorously with towel to remove skins.

If you want to skip a step, look for skinned hazelnuts. Hint: They’re sometimes called filberts. To toast skinned hazelnuts, set oven to 350°F. Spread skinned hazelnuts on ungreased baking sheet. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Keep a close eye on toasting nuts, as they can quickly become too dark.

No matter what, don’t skip the toasting step. It adds depth of flavor and brings out the richness of the nuts while also giving them a pretty warm brown color.

Microwave ovens vary, so carefully watch ganache mixture during this step. We highly recommend following the directions to help avoid burning.

The trick to cleanly removing brownies from the pan is to line it with foil. To easily do so, flip your pan upside down. Wrap the foil around the bottom of the pan, leaving a little extra length on either side—this length will serve as “handles” later—then cut your piece. When you turn the pan over, you’ll have the perfect-sized and preshaped piece of foil. After baking, allow brownies to cool completely before lifting out of pan by foil “handles.”

To serve clean-cut pieces, cut with sharp knife, and clean blade after each cut.

MAPLE-APPLE PIE

This comes from the infamous long-since-forgotten emailing list, and begins, “Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.”

Ingredients

Double-Crust Pastry (See Below)

6 cups thinly sliced peeled tart apples, (5 medium)

1/2 cup packed brown sugar

3 tablespoons butter or margarine, melted

6 tablespoons maple-flavored syrup

Directions

Heat oven to 425°F. Make Double Crust Pastry.

Mix apples and brown sugar. Turn into pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate. Cover with top pastry that has slits cut in it; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake about 25 minutes or until crust is deep golden brown. Cool.

Double-Crust Pastry

Ingredients
2 cups Gold Medal® all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Directions
Mix flour and salt in medium bowl. 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 cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Comfort Food

It's Wednesday, and the counts from yesterday's election are still being counted. If you're as stressed as many of us seem to be (no matter which candidate you voted for), it's time for some comfort food. Check out Ina Garten's Mac and Cheese, the Maple-Apple Pie, or any of the other comfort foods in today's post. Enjoy! (And don't forget to breathe.)

VEGAN SLOW COOKER RED BEANS AND RICE

This comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco."

Yield: 6 servings; Time: 7 1/2 hours

To view this absolute yumminess online, go to https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice.

Ingredients

1/4 cup vegetable oil

1 large yellow onion, finely chopped

Kosher salt and black pepper

3 celery stalks, finely chopped

1 green bell pepper, finely chopped

10 garlic cloves, finely chopped

1 heaping tablespoon white or yellow miso paste

2 teaspoons smoked paprika

1 teaspoon sweet paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 to 1 teaspoon ground cayenne, plus more to taste

1/2 teaspoon ground sage (optional)

1 pound dried red kidney beans, soaked overnight

3 dried bay leaves

3 fresh thyme sprigs or 1 teaspoon dried thyme

1 teaspoon soy sauce

Cooked rice, for serving

Sliced scallions, for serving

Louisiana-style hot sauce, for serving

Preparation

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.

Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

CHRISTINA TOSI'S CROCKPOT CAKE

This comes from Same Sifton in The New York Times cooking e-newsletter. Sam wrote, "Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire. Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work. That only works if you don’t sleep much, or have a part-time job. This is a recipe for a weekend afternoon, or for cooking from the moment you get home until the very near end of a dinner party. It is a four-to-six hour affair."

Yield: 6 to 8 servings; Time: About 5 hours

This was featured in "The Slow Cooker, Redeemed", and can be viewed online at https://cooking.nytimes.com/recipes/1017227-christina-tosis-crockpot-cake.

Ingredients

1/2 pound unsalted butter (2 sticks), at room temperature

1 1/4 cups granulated sugar

1/4 cup packed light brown sugar

3 large eggs

1 1/2 teaspoons vanilla extract

3/4 cup buttermilk

1/3 cup neutral oil, like canola or grapeseed

1 1/2cups cake flour

1 teaspoon baking powder

1 teaspoon kosher salt

Preparation

Put all but 1 tablespoon of the butter and the sugars in the bowl of a stand mixer and cream with the paddle attachment at medium-high speed, until the mixture is smooth and pale, approximately 3 to 4 minutes. Mix in the eggs and vanilla, then continue to mix for another 3 minutes, until fluffy. Add the buttermilk and oil and mix briefly to combine.

Set the mixer to a very low speed and add the cake flour, baking powder and salt, mixing for a minute or so and scraping down the sides of the bowl once or twice, until the batter has just come together, with no lumps.

Use the remaining tablespoon of butter to grease the interior of a 4- to 6-quart slow cooker, then pour the batter into the pot. Cover and cook on low for somewhere in the neighborhood of 4 to 6 hours, until the cake has set and is cooked through at the center. To serve, run a knife around the edge of the slow cooker to loosen the cake and then carefully invert onto a platter, or simply spoon the cake out of the slow cooker.

MAC AND CHEESE

This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.

To view this online, click here.

Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

MAPLE-APPLE PIE

This comes from the infamous long-since-forgotten emailing list, and begins, “Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.”

Ingredients

Double-Crust Pastry (See Below)

6 cups thinly sliced peeled tart apples, (5 medium)

1/2 cup packed brown sugar

3 tablespoons butter or margarine, melted

6 tablespoons maple-flavored syrup

Directions

Heat oven to 425°F. Make Double Crust Pastry.

Mix apples and brown sugar. Turn into pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate. Cover with top pastry that has slits cut in it; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake about 25 minutes or until crust is deep golden brown. Cool.

Double-Crust Pastry

Ingredients

2 cups Gold Medal® all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Directions

Mix flour and salt in medium bowl. 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 cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

VEGETARIAN LASAGNA

This comes from Betty Crocker, and begins, "Going meatless doesn't mean giving up flavor with this layered lasagna, filled with vegetables and three kinds of cheese."

Prep Time: 40 minutes; Total Time: 9 hours 25 minutes; Servings: 6

To view this online, go to https://www.bettycrocker.com/recipes/vegetarian-lasagna/591e01c7-8027-4a6b-88c6-974ad3572ede.

Ingredients

2 cups Muir Glen™ Organic Pasta Sauce Tomato Basil (from 25.5 oz jar)

1 medium zucchini, shredded (1 cup)

1 (12-oz.) container (1 1/2 cups) low-fat cottage cheese or 1 (15-oz.) container low-fat ricotta cheese

1 (9-oz.) pkg. frozen spinach, thawed, squeezed to drain well

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves

8 oven-ready lasagna noodles (each about 7x3 inches)

1 (4-oz.) can mushroom pieces and stems, drained

8 oz. (2 cups) shredded mozzarella cheese

Directions

Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.

Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.

Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.

Heat oven to 400°F. Bake covered for 45 minutes.

Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.

Expert Tips

Look for precooked oven-ready lasagna noodles near the dry pasta in the grocery store or in the frozen pasta section. Trim the precooked lasagna noodles to fit, if necessary.

This recipe may be baked immediately after assembly. Cover the dish with foil and bake at 400°F for 30 minutes. Uncover the dish and continue baking for about 10 minutes, or until it is bubbly around the edges.

COPYCAT STARBUCKS CARAMEL FRAPPUCCINO

This is from Delish, and begins, "The caramel frappuccino is the most iconic Starbucks drink. It's sweet, strong, and drizzled with lots of caramel. The drink is easy to make at home and makes the perfect little afternoon pick me up."

Yields: 2 servings; Prep Time: 5 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 c. cold, strong-brewed coffee

3/4 c. whole milk

1/2 c. caramel, plus more for serving

1 c. ice

Whipped cream, for serving

Directions

Blend coffee, milk, caramel, vanilla, and 1 cup of ice until smooth, thick, and icey. Add more ice, if necessary to reach desired consistency.

Pour into glasses and top with whipped cream. Drizzle with more caramel sauce.

Almost Halloween

It's almost Halloween, which means a few more Halloween recipes, including Maple-Apple Pie and LIBBY'S® Pumpkin Roll. Enjoy!

PUMPKIN PANCAKES WITH HOT CIDER SYRUP

This is from a long-since-forgotten emailing list, though it's apparently a diabetic emailing list that I was on for a while.

Ingredients

2 cups flour

2 tablespoons granulated sugar

4 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon ground coriander

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 cups milk

1 cup canned pumpkin, mashed

4 egg yolks

4 ounces melted butter

1 tablespoon vanilla extract

4 egg whites, stiffly beaten

Directions

In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg.

In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla extract. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle.

Hot Cider Syrup

Ingredients

1 1/2 cups apple cider

1 cup brown sugar, firmly packed

1 cup corn syrup

2 ounces butter

2 tablespoons lemon juice

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

Grated rind from 1 lemon

2 apples, peeled, cored and thinly sliced

Directions

In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes.

Diabetic Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 5 1/2 Fat; 4 1/2 Other Carbohydrates

Per serving: 786 Calories (kcal); 29g Total Fat; (32% calories from fat); 11g Protein; 124g Carbohydrate; 212mg Cholesterol; 977mg Sodium

LIBBY'S® PUMPKIN ROLL

This is from Very Best Baking by Nestle, and begins, "Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation." My take on this? Yum!

Prep Time: 45 minutes; Cookingi Time: 13 minutes; Skill Level: Intermediate; Makes 14 servings

To view this online, go to https://www.verybestbaking.com/recipes/32372/libbys-pumpkin-roll/.

Ingredients

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY'S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Directions

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cooking Tip:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

SPICY PUMPKIN AND COLLARDS

This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.

Ingredients

2 2-to-3-pound sugar pumpkins

4 tablespoons unsalted butter

1 small onion, diced

1 plum tomato, diced

1 Scotch bonnet chile pepper, seeded and finely chopped

1 teaspoon chopped fresh thyme

1 clove garlic, chopped

4 scallions, chopped

1 pound frozen chopped collard greens, thawed

Kosher salt

1 cup evaporated milk

Pinch of freshly grated nutmeg

4 tablespoons breadcrumbs (preferably panko)

1 1/2 cups shredded sharp white cheddar cheese

2 tablespoons grated parmesan cheese

Ingredients

Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.

Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

APPLE-PUMPKIN BROWN BETTY

This is from the Food Network. Prep Time: 25 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 45 minutes; Yield: 4 to 6 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/apple-pumpkin-brown-betty-recipe-2108907.

Ingredients

1 2-to-3-pound sugar pumpkin

3 tablespoons unsalted butter

1 cup cubed bread (preferably from a baguette)

2 Gala apples, peeled and cut into 1/2-inch pieces

1/4 cup packed light brown sugar

1/4 cup golden raisins

1 tablespoon rum (optional)

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Kosher salt

Maple syrup, for drizzling

Directions

Preheat the oven to 375 degrees F. Slice off and reserve the top 1 1/2 inches of the pumpkin. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden, about 4 minutes; transfer to a bowl. Add the remaining 1 tablespoon butter, the apples, brown sugar and raisins to the skillet and cook until the apples are crisp-tender, about 4 minutes. Stir in the rum, vanilla, cinnamon and a pinch of salt. Return the bread to the skillet.

Put the pumpkin in a small baking dish and fill the pumpkin with the apple mixture. Cover with the pumpkin top and add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, 2 hours to 2 hours, 30 minutes. Remove the foil and pumpkin top and return the stuffed pumpkin to the oven. Bake until the filling is lightly browned, about 10 more minutes. Transfer to a serving plate and drizzle with maple syrup. To serve, scrape the pumpkin flesh and stir into the apple mixture.

PUMPKIN CHOCOLATE CHIP COOKIES

This is from the Food Network, and begins, "Get ready to meet your new favorite fall cookie! Pumpkin and chocolate chips make a powerful pair in these cakey treats with rich pumpkin pie spice flavor and loads of semi-sweet morsels. The cookies don't spread much in the oven, so flattening the dough is key."

Active Time: 15 minutes; Total Time: 55 minutes; Yield: About 4 dozen cookies; Level: Easy

View this online at https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-chocolate-chip-cookies-8899244.

Ingredients

2 1/2 cups all-purpose flour (see Cook's Note)

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon kosher salt

2 sticks (1 cup) unsalted butter, at room temperature

1 cup packed light brown sugar

2 large eggs

1 cup canned pure pumpkin puree

1 teaspoon pure vanilla extract

One 12-ounce bag semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F and line two baking sheets with parchment.

Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl.

Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Add the pumpkin puree and vanilla and beat until combined.

With the mixer on low speed, gradually add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine.

Scoop heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Flatten each mound into a 2 1/2-inch round with slightly wet hands. The cookies will not spread much during baking.

Bake until the cookies are set and lightly golden around the edges, 15 to 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.

When the baking sheets have cooled completely, repeat with the remaining dough to bake more cookies. Store in an airtight container for up to a week.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

MAPLE-APPLE PIE

This comes from the infamous long-since-forgotten emailing list, and begins, “Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.”

Ingredients

Double-Crust Pastry (See Below)

6 cups thinly sliced peeled tart apples, (5 medium)

1/2 cup packed brown sugar

3 tablespoons butter or margarine, melted

6 tablespoons maple-flavored syrup

Directions

Heat oven to 425°F. Make Double Crust Pastry.

Mix apples and brown sugar. Turn into pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate. Cover with top pastry that has slits cut in it; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake about 25 minutes or until crust is deep golden brown. Cool.

Double-Crust Pastry

Ingredients
2 cups Gold Medal® all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

Directions
Mix flour and salt in medium bowl. 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 cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.