Pecan Pralines

Pecan Pralines
2 c sugar
1 c half and half
1/3 stick of butter
1/8 t baking soda
1 1/2 c whole pecans

1. Combine everything except pecans in a medium saucepan over medium heat; stir constantly until it comes to a boil.
2. Reduce heat to medium-low and continue to stir until it reaches 240*, or "soft ball stage".
3. Stir in pecans, remove from heat, and stir until creamy, cloudy, and thick.
4. Drop on to parchment paper or a buttered cookie sheet and let cool.

Sourdough Starter

Sourdough Starter
I got the recipe from this website. I could copy and paste the entire recipe, but I'll just direct you to it, because the recipe is very easy to follow on that website.

Stollen

Stollen is a traditional German cake, typically eaten during the Christmas season.
(I tweaked this recipe from Food Network)

Stollen
For the Fruit:
1 c mixed dried fruit (I used dried pineapple and cranberries)
1 c raisins
1/4 c dark rum (or orange juice)
For the Sponge:
1 pkg (or 2 1/4 t) yeast
1/4 c warm water
2/3 c warm milk
1 t honey
1 c flour
For the Dough:
1/3 c honey
1 egg, beaten
1/2 c butter, softened
zest of 1 lemon
1 t salt
1/2 nutmeg
1/2 c chopped almonds, toasted
3-4 c flour
For the Filling:
2 T butter, melted
2 t cinnamon
3 T sugar
For the Topping:
1/2 c powdered sugar

1. Prepare Fruit: Combine the mixed fruit, raisins, and rum; cover and set aside; shake every so often to coat the fruit with the rum.

2. Prepare Sponge: In a large bowl, sprinkle the yeast in to the water to soften; add the milk, honey, and flour. 3. Cover the bowl with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
4. Make dough: In stand mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, nutmeg, almonds, and 2 cups of the flour to the sponge; using the paddle, beat the mixture on medium low speed for 2 minutes.
5. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl (or in my case, until you start to see flour hanging out at the bottom of the bowl, not getting mixed in).
6. Change to the dough hook; continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.
7. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil; cover with a kitchen towel and let rise until doubled, about 1 hour.
8. Shape and Fill: Turn the dough out onto a slightly greased surface; divide the dough in half and roll each half into a 7x9-inch oval.
9. Brush the melted butter over the top of the ovals; combine the cinnamon and sugar, and sprinkle over one half of each oval, lengthwise.
10. Fold the dough in half lengthwise and carefully lift onto cookie sheet lined that's been lightly greased or lined with parchment paper; press lightly on the folded side of the dough to help the loaf keep its shape during rising and baking.
11. Second rise: Cover with a kitchen towel and let rise for 45 minutes.
12. Preheat oven to 375*; bake for 25 minutes. Immediately place loaves on a cooling rack.
13. Sprinkle heavily with powdered sugar just before serving.

Lasagna Timpano

This recipe changes every time I make it, so the recipe is just a guideline.

Lasagna Timpano
1 1/2 boxes lasagna noodles
1 c alfredo sauce
1 c pesto
2 c marinara sauce
3-4 c cheese (Parmesan, Mozzarella, Ricotta, Provolone)
pepperoni, sausage, salami, ground beef, etc (opt)

1. Preheat oven to 350*; lightly grease a large, heavy oven-safe bowl.
2. Cook noodles to al dente; to make the crust, line the bowl with noodles, meeting at the center of the base of the bowl, hanging over the edge of the bowl, and overlapping a bit (this is the hardest part).
3. Now you layer. Sauce, noodles, cheese, noodles, meat, noodles, etc (or however you want to mix it up - make it your own). I recommend keeping things on the drier side (1/2 c sauce per layer) to keep it from falling apart when you flip it. End by folding the crust noodles in and covering the top of the lasagna.
4. Bake for 1 hour and 15 minutes; let rest for at least 20-30 minutes before attempting to flip it.
5. Place plate over bowl and quickly flip lasagna out on to plate; cut like a cake and serve with extra marinara sauce.

Stone Ground Bread Co. Rolls

My parents owned a bakery when I was younger. This recipe is courtesy of my mom.
Stone Ground Bread Co. Rolls
2 c milk
2 T butter
1/4 c instant mashed potato flakes
1/4 c sugar
4.5-5 c flour (I would recommend using white flour or a mixture of 2:1 white to wheat, but using only wheat makes the rolls too dense)
1 T yeast, or 1 packet yeast
1 T salt

1. Heat milk and butter in the microwave for about 2 minutes.
2. Meanwhile, measure potato flakes and sugar into standing mixer. Add hot milk and mix for about a minute on medium-low speed.
3. While continually mixing, add 1 cup of flour, then yeast, then another cup of flour, then the salt.
4. Add rest of flour, then mix on highest setting for about 2 minutes. If dough is still sticky, add a little flour at a time until no dough is sticking to the sides of the bowl.
5. Cover the bowl with a damp towel and let rise for about 45 minutes.
6. Punch down the dough and then form it into whatever shape you are making: rolls or bread; place in greased pan or on greased baking sheet.
7. Turn the oven on for about 30 seconds and then turn it off and place your pan inside; let rise again for 30-45 minutes or until doubled in size. (It may not take more than 30 minutes to rise in this warm environment. You have to watch it carefully so that it doesn't rise too much and fall back on itself, then you'll have collapsed bread or rolls.)
8. After the dough has doubled, take it out of the oven and heat the oven to 350*; Bake bread for 45-50 minutes and rolls for 15-20 minutes. When it's golden brown on top, it's done.
9. Be sure to pop the bread out of the pans when you take them out of the oven and let them cool on racks so it won't get stuck in the pan. And the rolls need to be taken off the baking sheet so they don't get soggy on the bottom.
*makes about 2 doz. rolls or 2 loaves, depending on size

These rolls were made with all whole wheat flour.

Four Layer Angel Strata Pie

Four Layer Angel Strata Pie
2 deep dish pie crusts
2 eggs, separated
1/2 t vinegar
1/4 t salt
1 t cinnamon
1 c sugar, separated
2 c chocolate chips
1/2 c water
2 c heavy whipping cream 
1/2 t vanilla

1. Bake pie crust as directed.
2. Preheat oven to 325*.
Layer 1 - Meringue
1. Whip egg whites (save yolks and set aside in refrigerator) until foamy; beat in vinegar, cinnamon, and salt.
2. Gradually beat in 1/2 c sugar and whip until stiff.
3. Spread half of the meringue over the bottom and sides of each crust.
4. Bake for 15 minutes, until raised and slightly brown. Refrigerate for about 15 minutes, or until completely cool.

Layer 2 - Hard Chocolate
1. In a microwave-safe bowl, mix chocolate chips and water. Microwave for about 2-2 1/2 minutes, stirring every 30 seconds, until smooth.
2. Spread 1/4 of the chocolate into each of the pie crusts; refrigerate 10 minutes until layer is crisp.
3. Stir egg yolks into remaining melted chocolate and set aside in the refrigerator.

Layer 3 - Whipped Cream
1. Whip heavy cream until it starts to firm up; beat in vanilla and remaining sugar.
2. Once whipped cream has thickened, spread 1/4 of it into each pie; refrigerate at least 10 minutes.

Layer 4 - Chocolate Whipped Cream
1. Pull melted chocolate out of the refrigerator and mix in to remaining whipped cream; spread 1/2 of chocolate whipped cream over each of the pies.

2. Chill pie, uncovered, for at least 4 hours before serving. After 4 hours, cover pie.
Pies will keep for up to 4 days, covered in the refrigerator.