Standing Rib Roast

Standing Rib Roast
adapted from Paula Deen

Ingredients:
Coarse Salt and Freshly ground pepper to taste
5 pound standing rib roast

Directions:
1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat the oven to 375 degree F. Rub roast with salt and pepper; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast

Basic New York Cheesecake

New York Cheesecake
adapted from Ina Garten

Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons unsalted butter (3/4 stick) melted
For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

Directions:
1. Preheat the oven to 350 degrees F.
2. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
3. Raise the oven temperature to 450 degrees F.
4. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5. Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
6. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

Coconut Indulgences

third form left, Coconut Indulgences
adapted from FoodTV.com

Ingredients:
5 ounces condensed milk
1 cup powdered sugar
1 teaspoon vanilla extract
1 package sweetened flaked coconut - (14 oz)
3 cups semisweet chocolate chips

Directions:
1. In a large bowl, combine the condensed milk, powdered sugar, and vanilla extract. Stir well until thoroughly incorporated and smooth. Add the coconut and stir well to combine.
2. With a tablespoon, scoop out portions of the candy mixture onto a baking sheet. With wet hands roll the candies into rounds. Refrigerate until firm, about 1 hour.
3. Melt the chocolate chips in the microwave in a wide, shallow, microwave safe dish. Using 2 forks or toothpicks, dip the coconut balls into the chocolate and roll to coat completely. Shake off the excess, and place on a rack set over a baking sheet covered with waxed paper. Repeat with the remaining candies and let air dry, or refrigerate to harden.

Peanut Butter Fudge

second from left, Peanut Butter Fudge
adapted from FoodTV.com

Ingredients:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Directions:
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Scotcheroos

first on left, Scotcheroos
adapted from Stacy Bettegnies

Ingredients:
1 cup sugar
1 cup light corn syrup
1 cup peanut butter, creamy or crunchy
6 cups puffed rice cereal (recommended: Rice Krispies)
1 cup semisweet chocolate chips, melted
1 cup butterscotch chips, melted

Directions:
1. In a medium saucepan, bring the sugar and corn syrup to a boil and then reduce to a simmer. Remove from heat, stir in the peanut butter, and then fold in the puffed rice. Let cool until cool enough to touch. Press out into a 13x9-inch baking dish and let cool.
2. Melt chocolate and butterscotch chips in microwave at 50% power.
3 Using an offset spatula, spread mixture over the top of the Rice Krispie mixture. Let set and cut into bars.

Molasses Spice Cookies

(last on right, Molasses Spice Cookies)
adapted from Cooks Illustrated

Ingredients:
1/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1/4 teaspoon salt
12 tablespoons unsalted butter (1 1/2 sticks) softened
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup light or dark molasses
1/3 cup sugar for dusting

Directions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/3 cup sugar for dusting in a pie plate
2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated. Reduce speed to medium-low and add molasses; beat until fully incorporated, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, scraping bowl down once. Dough will be soft.
4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 3/4-ounce balls; drop 3 or 4 balls into pie plate with sugar and toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.
5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

Jam Thumbprints

(middle, Jam Thumbprints)
adapted from FoodTV.com

Ingredients:
3/4 pound unsalted butter (3 sticks) at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Red Plum and/or apricot jam
Directions:
1. Preheat the oven to 350 degrees F.
2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough into 1-ounce balls (1 1/4-inch). Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Cashew-Caramel Cookies

(First one on the left, Cashew-Caramel Cookies)

adapted from Martha Stewart's Holiday Cookies 2005

Ingredients:
1 2/3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups roasted, salted cashews
2 tablespoons canola oil, plus 1 teaspoon
1 stick unsalted butter, softened - 8 tablespoons
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
24 cubes soft caramel candy
1/4 cup heavy cream

Directions:
1. Preheat oven to 350. In a medium bowl, sift flour and salt together. Coarsely chop 1 cup cashews and set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Gradually pour oil into the feed tube. Process until mixture is creamy, about 2 minutes.
2. Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.
3. Shape dough into 1 ounce balls (about 1 1/2 inches). Place on parchment covered baking sheets about 2" apart. Bake 6 minutes; gently flatten with a the bottom of a glass or a measuring cup. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.
4. Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon or a squeeze bottle, drizzle caramel over cookies; let set. Store in a single layer or with waxed paper between layers.

Anna's Almond Rocca

Anna's Almond Rocca
from Cooking Light Bulletin Boards

Ingredients:
2 Cups Sugar
1 Pound Butter (4 sticks)
1 Cup Water
1/2 tsp. Salt
3 Cups Almonds, the "shaved" kind
1 tsp. Baking Soda
1 pound bar of Cadbury Milk Chocolate, broken up

Directions:
Reserve 1 cup of the almonds and set aside. Mix sugar, butter, water, and salt in large, heavy saucepan and heat to boiling over medium to medium high heat. Make sure there's room in the saucepan for the mixture to foam up and boil. Heat mixture over medium to medium high until it foams and reaches 240 degrees on a candy thermometer. When temp reaches 240, stir in 2 cups of almonds. Stir mixture constantly and watch temp carefully until temp reaches 290. Remove from heat, stir in soda and QUICKLY pour onto a cookie sheet covered with buttered or greased wax paper. Mixture should start to harden immediately. As mixture hardens, sprinkle chocolate chunks over hardening mixture and spread the chocolate chunks around until they melt. Sprinkle melted chocolate with reserved almonds. Let sit until toffee hardens and chocolate sets.
Notes: For this recipe to turn out perfect, you have to watch temperatures CAREFULLY. Don't let the almonds burn (so use medium to medium high heat) and don't remove the mixture from the stove before temp reaches 290. If you do, you'll get chewy almond rocca .

Herb-Crusted Pork Loin Roast

Herb-Crusted Pork Loin Roast
adapted from Cooks Illustrated

Ingredients:
3 pound boneless center-cut pork loin roast
Kosher Salt
1/4 cup sugar
1/2 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1 medium shallot, minced
4 tablespoons olive oil
2 teaspoons olive oil
Ground black pepper
1/3 cup packed fresh parsley leaves, minced
2 tablespoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary
1 large clove garlic, minced

Directions:
1. Lightly score fat cap on pork, making 1/4-inch crosshatch pattern. Cut pocket in roast. Dissolve 1/2 cup salt and sugar in 2 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate for 1 hour. Rinse roast under cold water and dry thoroughly with paper towels.
2. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Place bread crumbs in a medium bowl and add 2 tablespoons Parmesan, shallot, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.
3. Add parsley, thyme, rosemary, garlic, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to food processor workbowl and process until smooth, about twelve 1-second pulses. Transfer herb paste to small bowl.
4. Spread 1/4 cup herb paste inside roast and tie. Season roast with pepper.
5. Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add roast, fat side down, and brown on all sides, 8 to 10 minutes, lowering heat if fat begins to smoke. Transfer roast to wire rack set in rimmed baking sheet lined with aluminum foil.
6. Using scissors, snip and remove twine from roast; discard twine. Spread remaining herb paste over roast and top with bread crumb mixture. Transfer baking sheet with roast to oven and cook until thickest part of roast registers 145 degrees on instant-read thermometer, 50 to 75 minutes. Remove roast from oven and let rest 10 minutes. Internal temperature should rise to 150 degrees. Using spatula and meat fork, transfer roast to carving board, taking care not to squeeze juices out of pocket in roast. Cut roast into 1/2-inch slices and serve immediately.