Swiss Cheese Fondue

CHEESE FONDUE

1/2 lb. Swiss cheese, shredded 1/2 lb. Cheddar cheese, shredded 1 tbsp. flour 1 cloves garlic, halved 1 c. sauterne (white cooking wine) 1 tbsp. dry sherry French or Italian bread, cut into bite size pieces Toss cheese with flour to coat. Rub inside of fondue pot with garlic halves. Pour into sauterne and warm until bubbles start to rise. Stirring constantly add cheese a handful at a time until completely melted. Stir in sherry. If fondue becomes too thick, pour in a little warmed sauterne. Serve by dipping bread pieces into cheese fondue.

Chicken in Mushroom Cream Sauce

Chicken:

¼ cup flour

¼ tsp paprika

¼ cup melted butter

Dip chicken in melted butter and season chicken in a bag with flour and paprika. Bake at 325° for 40 min. Turn and bake 40 more minutes or until tender. Server with mushroom sauce.

Sauce:

½ lb mushrooms

¼ cup minced onion

2 Tbsp butter

2 Tbsp flour

½ cup cream

½ cup sour cream

Salt & pepper to taste

Cook mushrooms and in butter until tender. Cover and cook 10 minutes more (I always turn the temp down when I cover the pan). Push mushrooms aside and stir in flour. Add cream, sour cream, salt and pepper. Heat slowly, almost to a boiling point (but don’t boil or the cream will curdle). Pour over chicken.

Almond Roca Bars

1/2 lb butter
1/2 C brown sugar
1/2 C granulated sugar
1 1/2 C flour
2 t baking powder
1 egg yolk
1 5 oz Symphony Bar + 1 C milk chocolate chips
1 C chopped almonds

Cream butter and sugars. Add egg yolk. Mix baking powder and flour separately. Add to butter mixture. Press in 9X13" pan. Bake 325 degrees for 25 minutes. Break chocolate bar into small pieces. Layer on baked crust immediately as it comes from oven. Put back into oven for 1-2 minutes to have the chocolate melt. Remove from oven and spread chocolate with spoon. Sprinkle with chopped almonds. Cool.

~From the kitchen of Sue T.

Soft Molasses Cookies

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
2 cups brown sugar
16 tablespoons unsalted butter, softened (2 cubes)
2 large eggs
1/2 cup molasses


Preheat oven to 350 degrees

In a medium bowl, whisk together flour, cinnamon, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until combined. Beat in eggs, followed by molasses, until smooth and well incorporated. Add flour mixture and mix just until combined.
Using a 1-1/2 teaspoon (small) cookie scoop, drop the dough onto parchment-lined baking sheets. Bake until the center of the cookies are dry to the touch, about 10 to 12 minutes. Remove and let sit on the baking sheets for about 1 to 2 minutes before transferring them to a wire rack to cool completely.

Homemade Ice Cream

While ice cream freezer is running, distribute 1/2 cup water and 2 inches of ice around bottom of bucket. Sprinkle approximately 1/4 cup of salt uniformly over layer of ice. Continue adding layers of ice, with salt between layers, until ice level reaches top of rotating ice cream can. NOTE: Should ice cream freezer stop before churning is complete (approx. 20-40 minutes), check to see if large ice cubes are jammed against the rotating ice cream can. When motor stops, wipe cover carefully to remove salt and water before removing. Lift out dasher and scrape clean with rubber spatula.

Vanilla Ice Cream:

4Qt.:

2 cups Milk

1 3/4 cups Sugar

1/2 tsp. Salt

2 cups Half and Half

1 T. Vanilla Extract

4 cups Whipping Cream

5Qt.:

2 1/2 cups Milk

2 1/4 cups Sugar

1/2 tsp. Salt

2 1/2 cups Half and Half

1 1/2 T. Vanilla Extract

5 cups Whipping Cream

6Qt.:

3 cups Milk

2 3/4 cups Sugar

3/4 tsp. Salt

3 cups Half and Half

2 T. Vanilla Extract

6 cups Whipping Cream

Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed.

Strawberry: Add pureed strawberries (1 1/2 cups for 2qt., 4 cups for 4 qt., 5 cups for 5 qt., or 6 cups for 6qt.) to chilled mixture before freezing.

Chocolate Chip Cookies

1 cup softened butter
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 tsp. vanilla
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda

Cream sugar, eggs, vanilla and butter. Slowly add flour, salt, and baking soda.
Bake at 375 degrees for 8 min. Cookies will look under cooked, but will cool to chewy.
~from the kitchen of Gina P.

Zuppa Toscana

1 lb. spicy Italian sausage - crumbled (or substitute for 1 lb. bulk sausage)
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed (or sliced... which I prefer)
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste

-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.-In a skillet over medium-high heat, brown bacon; drain, set aside.-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.-Add sausage and bacon to pot; simmer for 10 minutes.-Add kale and cream to pot; season with salt and pepper; heat through.