Buttermilk Pillows
3rd Place – Lion House 150th Anniversary Cookie Contest – September 2006

Preheat oven to 375 degrees

½ cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2 ½ cups sugar
½ tsp baking soda
½ tsp salt
½ cup buttermilk

Creamy Frosting
3 Tbsp butter, softened
3 ½ cups powdered sugar
¼ cup half and half or whipping cream
1 tsp vanilla

Cream butter and sugar together until light and fluffy. Mix in egg and vanilla. In a separate bowl, whisk together flour baking soda, and salt. Set aside. Pour buttermilk into separate measuring cup. Add dry ingredients to the batter mixture, alternating with buttermilk and beginning and ending with the flour mixture. (Three additions of flour mixture and two of buttermilk.) Roll dough into 2-3 Tbsp sized balls and place on lightly greased baking sheet. Bake for 10-12 minutes. Cool completely on wire rack and frost. To make frosting, mix all ingredients together until smooth. Makes 2 dozen.

Ziti Casserole

1 pound ziti noodles (or other shaped pasta)
8 oz Cheddar cheese, grated
8 oz Monterey Jack cheese, grated
1 tsp salt
1/4 tsp pepper
1 28 oz can of tomatoes or 1 quart home bottled tomatoes
(minus 1/4 cup liquid) - slightly blended
1/2 cup half and half or evaporated milk
seasoned bread crumbs - or make your own with crumbed fresh bread and melted butter

Cook noodles as directed, drain. Mix noodles, salt, pepper, both cheeses and tomatoes together. Put in a 9x13 casserole dish. Pour the half and half over the top.

Bake at 350 degrees for 25 minutes. Top casserole with bread crumbs and bake and additional 10 minutes.

*I made this last night for the fam and they all loved it. It's super simple but hits the spot.

Homemade Tomato Soup and Croutons

Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup.

Ingredients
4 Tbsp unsalted butter
2 (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded – I use two quart bottles of home bottled tomatoes
1 onion, finely chopped
2 Tablespoons dark brown sugar
1 Tablespoon tomato paste
2 Tablespoons unbleached all-purpose flour
1 3/4 cups chicken stock or canned low-sodium chicken broth
1/2 cup heavy cream

Instructions
Melt the butter, add drained tomatoes, onion, brown sugar and tomato paste. Cook until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.
Add flour and cook, stirring constantly, for about 1 minute. While whisking, gradually add chicken stock and stir in reserved tomato juice. Cover; bring to a simmer, stirring occasionally, to blend flavors, about 10 minutes.
Puree the soup in batches in a blender until smooth. (Use small batches so you don’t have an unpleasant explosion!) Return pureed soup to pot and stir in cream. Season with salt and pepper to taste.

We love to serve this soup with homemade croutons. A easy and delicious way to use home bottled tomatoes!

Garlic Croutons – You’ll want to at least double this!

2 large cloves garlic, finely minced or pressed through garlic press
1/4 teaspoon table salt
3 Tablespoons extra-virgin olive oil
4 cups bread cubes (1/2 inch, about 4 slices of good quality bread)
Adjust rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in a bowl. Add bread cubes and toss to coat. Spread bread cubes in an even layer on rimmed baking sheet and bake, stirring after 10 minutes, until golden, about 20-25 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)

American Sandwich Bread – (Quick Bake Version)

1 cup whole milk, warm
1/3 cup water, warm
4 Tbsp unsalted butter, melted and cooled
3 Tbsp honey
3 ¾ cups unbleached flour
1 Tbsp yeast
1 tsp salt
1 Tbsp Gluten (optional)
2 tsp Dough Enhancer (optional)

Mix milk, water butter and yeast. Add other dry ingredients and mix for 10 minutes in mixer. (You'll know you have enough flour if the dough cleans itself off of the side of the bowl.)

Preheat oven to 200 degrees. Spray pans with oil and put a small amount of oil on the counter. Put dough on counter and briefly knead it into a cylinder and place in pan.

Bake for 20 minutes. Without opening the oven, turn up heat to 350 degrees and set timer for an additional 20 minutes. Check and cook another 10 minutes if needed.
(If doubling, it will make 3 loaves)

Options –

Buttermilk Sandwich Bread - Substitute buttermilk for milk.

Oatmeal Sandwich Bread – Bring 1 cup of water to a boil. Add 1 cup of old-fashioned oats and cook until softened, about 1 minute. Cool until just warm. Omit the water in above recipe. Add the oatmeal with the dry ingredients.

Chocolate Cream Pie

Makes on 9-inch pie, serving 8 to 10. Published in Cook's Illustrated May 1, 2001.

For the best chocolate flavor and texture, we recommend either Callebaut semisweet and unsweetened chocolates or Hershey's Special Dark and Hershey's unsweetened chocolates. Do not combine the yolks and sugar in advance of making the filling--the sugar will begin to denature the yolks, and the finished cream will be pitted.

Ingredients

Chocolate Cookie Crumb Crust
16	Oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups
2	tablespoons unsalted butter , melted and cooled
Chocolate Cream Filling
2 1/2	cups half-and-half
	pinch table salt
1/3	cup granulated sugar
2	tablespoons cornstarch
6	large egg yolks at room temperature, chalazae (protein strands attached to yolk) removed (see related Quick Tip)
6	tablespoons unsalted butter (cold), cut into 6 pieces
6	ounces semisweet chocolate or bittersweet chocolate, finely chopped
1	ounce unsweetened chocolate , finely chopped
1	teaspoon vanilla extract
Whipped Cream Topping
1 1/2	cups heavy cream (cold)
1 1/2	tablespoons granulated sugar
1/2	teaspoon vanilla extract

Instructions

1. 1. For the Crust: Adjust oven rack to middle position and heat oven to 350 degrees. In bowl of food processor fitted with steel blade, process cookies with 15 one-second pulses, then let machine run until crumbs are uniformly fine, about 15 seconds. (Alternatively, place cookies in large zipper-lock plastic bag and crush with rolling pin.) Transfer crumbs to medium bowl, drizzle with butter, and use fingers to combine until butter is evenly distributed.

2. 2. Pour crumbs into 9-inch Pyrex pie plate. Following illustration below, press crumbs evenly onto bottom and up sides of pie plate. Refrigerate lined pie plate 20 minutes to firm crumbs, then bake until crumbs are fragrant and set, about 10 minutes. Cool on wire rack while preparing filling.

3. 3. For the Filling: (See illustrations below). Bring half-and-half, salt, and about 3 tablespoons sugar to simmer in medium saucepan over medium-high heat, stirring occasionally with wooden spoon to dissolve sugar. Stir together remaining sugar and cornstarch in small bowl, then sprinkle over yolks and whisk, scraping down sides of bowl, if necessary, until mixture is glossy and sugar has begun to dissolve, about 1 minute. Whisk yolks thoroughly in medium bowl until slightly thickened, about 30 seconds. When half-and-half reaches full simmer, drizzle about 1/2 cup hot half-and-half over yolks, whisking constantly to temper; then whisk egg yolk mixture into simmering half-and-half (mixture should thicken in about 30 seconds). Return to simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.

4. 4. Off heat, whisk in butter until incorporated; add chocolates and whisk until melted, scraping pan bottom with rubber spatula to fully incorporate. Stir in vanilla, then immediately pour filling into baked and cooled crust. Press plastic wrap directly on surface of filling and refrigerate pie until filling is cold and firm, about 3 hours.

5. 5. For the Topping: Just before serving, beat cream, sugar, and vanilla in bowl of standing mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 20 seconds. Spread or pipe whipped cream over chilled pie filling. Cut pie into wedges and serve.

Southwestern Chicken Salad

This is from my sister-in-law, Christina. It's one of our favorites!

Ingredients:
• 2 tomatoes, diced
• ½ red onion, diced
• 1 can black beans, drained and rinsed
• 1 avocado, diced
• ½ cup frozen corn
• ½ c. grated cheese
• 8 c salad greens
• 1 lb chicken breasts, cooked and diced (marinate with lime and dash of chili pepper) - I've used cut up roasted chicken from Costco
• Tostitos corn chips with lime
• Toss all ingredients together, add tortilla chips at the last minute

Dressing: Combine all dressing ingredients in blender, mix until smooth.

3c. Mayonnaise
3 T. water
3 T. white vinegar
½ Anaheim pepper, seeded and diced
2 garlic cloves, peeled and chopped
Juice of ½ of lime
1 c. fresh cilantro
Pepper to taste

Lamingtons (Australia)

A recipe from The Friend magazine

1 cup butter
1 cup sugar
4 large eggs (beaten)
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 cups powdered sugar
1/2 cup boiling water
4 teaspoons milk
2 teaspoon vanilla extract
4 tablespoons baking cocoa
4 cups shredded coconut
(Try nuts or sprinkles)

1. In a large bowl, cream the butter and sugar. Add the eggs and mix well. In a separate bowl, mix the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture and mix well.

2. Pour the batter into a 9 x 13-inch (23 x 33-cm) pan coated with nonstick spray. Bake at 350°F (177°C) for 30 minutes. Allow cake to cool completely on a wire rack.

3. Sift powdered sugar into a bowl. In another bowl, add boiling water, milk, and vanilla to the baking cocoa and mix. Stir cocoa mixture into the powdered sugar. Beat well.

4. Cut the cooled cake into 16 squares. Use tongs to dip the cake pieces in the chocolate mixture. Then dip the chocolate-covered cakes in coconut. Allow cakes to dry on a rack before serving.