• 1-1 ¼ c. all-purpose flour
• 3 T sugar
• ½ c. butter
• 2 T colored sprinkles (optional, but lots of fun!)

In a medium bowl stir together flour and sugar.  using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling.  Stir in sprinkles or sprinkle on top and press in with hands or rolling pin.  Form mixture into a ball and knead until smooth.

Roll or pat dough on an ungreased cookie sheet into an 8×5-inch rectangle.  Cut into ½-inch squares.  Separate the squares on the cookie sheet. (I rolled mine out on the counter, cut, and transferred them to the cookie sheet; it was easier to roll them out and I didn’t have to worry about the knife leaving marks on the cookie sheet.)

Bake at 325º for 12-14 minutes or until the bottoms just start to brown.  Transfer cookies to wire racks covered with waxed paper and let cool.

Single Batch:

Cream together until smooth:

6-8 T. softened butter       1 C. Crunch Peanut Butter      1 C. Powdered Sugar

Add and throughly mix with your hands:      3 C. Rice Crispies

Form into 1″ balls.  Squeeze hard in one hand a few times to make a tight ball.

Then roll in crushed graham cracker crumbs.  Set on wax paper and place in the refrigerator.

After 15 minutes in the refrigerator, squeeze again to tighten.

Serves 6

This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them. They don’t convey their distinctive tastes but greatly deepen the savory flavor of the filling. When making the topping, do not substitute milk or half-and-half for the heavy cream.

Ingredients

Filling

• 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
• 3 cups low-sodium chicken broth
• 2 tablespoons vegetable oil
• 1 medium onion , chopped fine (about 1 cup)
• 3 medium carrots , peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
• 2 small celery ribs , chopped fine (about 1/2 cup)
•   Table salt and ground black pepper
• 10 ounces cremini mushrooms , stems trimmed, caps wiped clean and sliced thin
• 1 teaspoon soy sauce (see note)
• 1 teaspoon tomato paste (see note)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup unbleached all-purpose flour
• 1 cup whole milk
• 2 teaspoons juice from 1 lemon
• 3 tablespoons minced fresh parsley leaves
• 3/4 cup frozen baby peas

Crumble Topping

• 2 cups (10 ounces) unbleached all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 6 tablespoons unsalted butter , cut into 1/2-inch cubes and chilled
• 1 ounce Parmesan cheese , finely grated (about 1/2 cup)
• 3/4 cup plus 2 tablespoons heavy cream (see note)

Instructions

• 1. FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
• 2. FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
• 3. FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
• 4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.
• 5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.
• 6. Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.

Single batch:

Cream together until smooth:

6T butter               1 C crunchy peanut butter              1 C powdered sugar

Add and mix thoroughly with your hands :   3 C rice crispies

Refrigerate for 15-30 minutes

Form into 1″ balls:  squeeze balls really hard, rotate and squeeze again and repeat a third time to make sure they stay firm.

Roll in crushed graham crackers

Set on wax paper and refrigerate for 15 , squeeze again.  Keep refrigerated.

White cake mix:  Bake in two 9X13″ or one long jellyroll pan size 17X11″ so cake will be thin.  Bake about 20 minutes and let cool.

1 package Junket Danish Dessert either Raspberry (I think the best) or Strawberry.  Fred Meyer carries this in the jello gelatin  section.

Prepare according to directions adding fresh or frozed fruit.  If using frozen, reserve the berry drippings to use as part of the water needed for the Junket.

Let cool.

Mix and spread onto cake:

8 oz. room-temp. cream cheesel

1 1/2 C. powdered sugar

add:  8 oz. cool Whip

Put cooled berry mixture  on top and cool or freeze

Directions

Pre-heat oven to 325 degrees with bain marie. Prepare a 9-inch round cake pan by greasing it, lining with parchment paper, and greasing again. In a large bowl, gently fold chips and flour into Chocolate Mousse. Transfer to prepared cake pan and lower pan into bain marie. Bake about 30 minutes. Note: A toothpick will not come out clean; this is a dense, fudgey cake. Remove cake from oven and bain marie and let rest in cake pan for 10 minutes before slicing — serving warm is ideal.

Directions

To prepare puff pastry: Preheat oven to 400 degrees. Roll sheets to 1/4-inch thick and cut into 3×2-inch pieces. Place pastry pieces on a parchment paper-lined sheet pan, brush with egg wash, cover with a second piece of parchment and a sheet pan, to weigh the pieces down, and bake in oven until almost cooked through (about 80% done). Remove top sheet pan and top parchment, shake powdered sugar over puff pastry, and finish baking, uncovered. Remove pieces to a cooling rack. To make napoleons: Scoop mousse into pastry bag fitted with tip. Dab mousse on a dessert plate, top with cooled puff pastry and secure, Add 3 dollops of mousse, another pastry, another 3 dollops, then top with final pastry. Use your template to make a sugar design on top, garnish with fresh berries and store in fridge until ready to serve

Directions

Prepare a double-boiler: place a large heat-proof bowl over pan, being sure water does not touch bowl, and add chocolate and butter to bowl. Once chocolate is completely melted, stir in the butter one piece at a time until fully incorporated.  Keep scraping bowl with a rubber spatula so chocolate does not scorch.  Remove bowl from pan and set aside. In same double-boiler:  Place large heat-proof bowl and whisk together yolks, coffee and vanilla. While whisking, slowly add in sugar and whisk until thick. Pour mixture into a stand mixer and whisk until cool. Meanwhile, in another kitchen aid or by hand in a chilled bowl, lift the cream into soft peaks. Fold cream into cooled cooked eggs and cooled chocolate.  Use for the below applications as it will set when cooled.  Store in fridge.

Directions

Line a small baking dish with plastic wrap and spoon Chocolate Mousse into dish; freeze until firm, about 1 hour. Using a 3-inch round cookie cutter (or whatever size fits your doughnut bun), cut out Chocolate Mousse rounds for the burger. To make the gelée: in a small, nonreactive saucepan stir together the passion fruit concentrate and sugar. Add the sugar by tablespoonfuls until the sweet/tart balance reaches your preference. The amount needed will vary by brand. Whisk in the gelatin until well mixed and set aside to soften for 2 minutes. Prepare an ice water bath by emptying a tray of ice cubes into a pan of cold water. Line a 9- by 12-inch baking pan or baking sheet with plastic wrap. Place the saucepan with the passion fruit mixture over low heat and whisk gently to prevent sticking and scorching while the mixture comes to a boil, about 4 minutes. Move the saucepan off the heat and hold it in the ice water bath. Whisk until the mixture has cooled to about room temperature. Skim off any remaining foam with a shallow spoon. Pour the gelée onto the prepared baking pan and tilt and smooth the mixture into an even layer. Refrigerate until set, about 1 hour. Make sure the pan sits evenly so the gelée forms a layer of even thickness. Gelée keeps, covered and refrigerated, 4 days.

To assemble the burgers: sort through the berries to choose 4 of the largest and cut these into very thin lengthwise slices. Puree remaining berries in a food processor with about 1 tablespoons sugar (more or less to taste, depending on the sweetness of the berries). In a small bowl, beat the cream with the remaining 1 teaspoon sugar (more or less to taste) until it forms soft mounds. Cut the doughnuts in half horizontally. While the gelée remains in the pan, trim the edges with a small sharp knife so they are straight. Carefully lift the gelée out of the pan onto a work surface. Then cut the gelée into 3-inch squares, cutting through the plastic wrap as well. Run your knife under water frequently so it cuts cleanly. Place the bottom half of each doughnut on a dessert plate. Add a dollop of whipped cream and then a chocolate burger. Arrange a sliced berry, points outward, on top of the burger, and then add a circle of overlapping slices of kiwi. With the tip of a small knife, pry up a corner of a square of gelée with its plastic wrap and place it, plastic wrap up, on the kiwi. Peel off the plastic wrap. Top with the remaining bun halves and tuck a few fresh mint leaves under the top bun. If necessary, secure the top bun with toothpicks. Spoon a little strawberry sauce around the burger and serve immediately.

Two 9-inch loaves

3 1/2 C. sifted flour

1 1/2 tes. salt

2 tes. baking soda

1 tes. ground nutmeg

2 1/2 C. sugar

1 C. melted unsalted putter cooled to room temperature

4 large eggs at room temperature lightly beaten

2/3 C. Cognac, bourbon, or whiskey

2 C persimmon puree (from about 4 persimmons)

2 C. walnuts or pecans, toasted and chopped

2 C. raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Butter 2 loaf pans.  Line the bottoms with a piece of parchment paper or dust with flour.

Preheat oven to 350 degrees.

Sift the first 5 dry ingredients in a large mixing bowl.

Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

Bake 1 hour or until a toothpick comes out clean.