Cooker’s Pot

You’ll Need:

1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cup (16 ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
Streusel

Procedure:

Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Spread remaining Streusel over top. Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean. Makes 12 servings. Streusel 1 cup firmly packed brown sugar 1/3 cup butter 2 teaspoons cinnamon 1 cup chopped nuts Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.

You’ll Need:

2 baked potatoes, diced
2 cups fat-free egg substitute
1 large tomato, seeded and diced
2 Tbsp minced fresh parsley
2 cloves garlic, minced
1 tsp olive oil
1 large onion, minced
2 tsp margarine

Procedure:

In a large non-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley, and garlic in the oil until most of the liquid has evaporated from the tomatoes. Transfer to a large bowl and stir in eggs. Wipe out the frying pan then place it over medium-high heat and let stand for about 2 minutes. Add 1 tsp margarine and swirl the pan to distribute. Add half oof the egg mixture; lift and rotate pan so that the eggs are evenly distributed. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn the heat ot low, cover the pan and cook until the top is set. Invert onto a serving plate. Cut into wedges. Repeat with remaining 1 tsp margarine and egg mixture.

You’ll Need:

1 cup milk
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon dry yeast
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
2 egg yolks
3 tablespoons melted butter
1 tablespoon lemon zest
6 cups vegetable oil
2 cups Raspberry Filling
1 egg, beaten
Confectioners’ sugar, for garnish

Procedure:

In a small saucepan, heat milk to a boil. Remove from heat, add sugar and cool to 110 degrees F. Mix together warm milk and yeast and let sit for a few minutes. Transfer to a large bowl. Sift together flour, salt, cinnamon and nutmeg. Using a wooden spoon, add flour mixture to the milk mixture. Mix in egg yolks, melted butter and lemon zest. Turn mixture out onto a well-floured surface. Knead to form a dough. Place dough in a clean, lightly oiled bowl and cover with a towel. Place in a warm, draft-free area and let rise for 1 1/2 hours. Remove dough from bowl and place on a floured surface. Roll out the dough to 1/8-inch thickness. Using a 3-inch round cookie cutter, cut the dough into 24 circles. Place 12 of the circles on a parchment lined sheet pan. Spoon 1 teaspoon of filling into the center of each circle. Brush beaten egg around the perimeter of each of the 12 circles. Place another circle on top of the raspberry filling and press around the edges to seal. Cover the tray with a towel and let rise another 30 minutes in a warm, draft-free location. In a large, deep pot, heat the oil to 325 degrees F. When the doughnuts have risen, fry them in the oil, a few at a time, turning often until both sides are golden brown, about 6 minutes. Remove to a paper towel-lined plate and sprinkle with powdered sugar. Raspberry Filling 1 pound raspberries plus 1/2 cup whole raspberries 1 cup granulated sugar 1 tablespoon lemon juice 1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water In a saucepan, combine 1 pound raspberries, sugar and lemon juice. Cook over low heat until sugar dissolves and raspberries begin to break down. Remove from heat and transfer to a food processor. Puree until smooth. Strain through a fine mesh strainer into a saucepan. Cook over medium heat for 10 to 15 minutes, stirring occasionally. Add in 1/2 cup whole raspberries. Cook for 1 more minute. Remove from heat, whisk in cornstarch mixture. Return to high heat, bringing to a boil, whisking constantly until mixture is thick. Remove from the heat and cool.

Yield: 1 1/4 cups filling - 12 doughnuts

You’ll Need:

1 cup granulated sugar
3 cups mashed potatoes
3 packages dry yeast
5 eggs
1/2 teaspoon ground nutmeg
2 tablespoons salt
1 teaspoon lemon juice
1 cup shortening
4 cups milk
Flour

Procedure:

Put yeast into enough warm water to cover. Let activate. Mix sugar, shortening and eggs. Add potatoes and remaining ingredients, except the flour. Mix. Add enough flour to make a soft dough. Let rise. Roll out and cut. Let rise again, then fry.

You’ll Need:

1 pound russet potatoes, peeled and quartered
2 (1/4 ounce) packages active dry yeast
1 1/2 cups warm milk (110 to 115 degrees F)
1/2 cup vegetable oil
1/2 cup granulated sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
Oil for deep-fat frying
4 cups confectioners� sugar
1/3 cup water
1 teaspoon vanilla extract

Procedure:

Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid. Cool to 110 to 115 degrees F. Discard remaining cooking liquid. Mash potatoes without milk or butter. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2 inch thickness. Cut with a floured 3-inch doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden brown. Combine confectioners’ sugar, water and vanilla extract; dip warm doughnuts in glaze. Cool on wire rack. Yields 4 dozen.

You’ll Need:

1 cup butter or margarine, softened
2 cups granulated sugar
2 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup golden raisins
1 cup sour cream
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Procedure:

Beat butter at medium speed of an electric mixer until fluffy; gradually add the 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in vanilla extract. Combine flour and next 5 ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Spoon batter into a greased and floured 12-cup Bundt pan. Combine the 1 tablespoon sugar and the 1/4 teaspoon ground cinnamon; sprinkle half of mixture on top of cake. Bake at 350 degrees F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan, and sprinkle top with remaining cinnamon mixture. Cool completely on a wire rack.

You’ll Need:

1 cup fully-cooked ham, cubed
1 cup salami, cubed
1 8-ounce package brown-and-serve sausage links
1 pound fresh spinach OR 1 10-ounce package frozen spinach
5 eggs
1 teaspoon water
2 tablespoons butter
1 red bell pepper, cut into strips
1 8-ounce package Mozzarella or Swiss cheese
1 17-ounce package frozen puff pastry, defrosted

Procedure:

Steam or cook spinach, drain in strainer, pressing to remove excess moisture. Beat 4 eggs and 1 egg white together. Beat remaining egg yolk with water; set aside. Heat 1 tablespoon butter in an 8-inch omelet pan. When hot, pour in half the beaten eggs and cook until set, turning if needed to cook top. Remove from pan but do not fold. Repeat with remaining butter and eggs. Open pastry sheets carefully, pinching to close any holes. Roll one sheet into a 12-inch square. Carefully lift and fit into an 8-inch springform pan. Trim second pastry into an 8-inch circle. Make pastry cutouts from scraps. To assemble: place one omelet on pastry in bottom of springform pan. Spoon drained spinach over this. Layer half the Mozzarella cheese over spinach. Top with ham and red peppers. Add second omelet and arrange sausage links over this. Sprinkle over salami. Top with remaining cheese. Adjust circle over all, cut pastry as needed and pinch edge. Brush pastry with beaten egg yolk and water. Arrange pastry cut-outs atop. Bake in a 375 degree F. oven for 70-75 minutes. Cool for 10 minutes before cutting. May be served warm or cold.

You’ll Need:

1/3 cup apricot jam
3 Tbsp water
1 tsp cinnamon
2 pint basket strawberries, stemmed and diced into 1/4 inch squares

Procedure:

In a medium bowl, whisk jam, water, and cinnamon; add strawberries. toss gently to combine. Serve salsa over pancakes, waffles, french toast, hot cereal, or mix into plain yogurt.

You’ll Need:

1 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup melted butter
1 1/2 to 2 cups fresh strawberries, sliced

Topping
1/2 cup flour
1/2 cup granulated sugar
1/4 cup chilled butter
1/4 cup shredded coconut

Procedure:

Mix together flour, baking powder, salt and sugar. Add milk, eggs and melted butter; stir well. Pour the batter into a 9-inch square baking pan. Top with strawberries. Sprinkle Topping over strawberries. Bake at 375 degrees F for 30 to 35 minutes. Mix together until crumbly.

You’ll Need:

8 ounces cream cheese, softened
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (16 ounce) jar strawberry jam
1 tablespoon lemon juice
1/2 cup chopped hazel nuts
2 tablespoons firmly packed brown sugar
1/2 teaspoon cinnamon

Procedure:

Preheat oven to 350 degrees F. In large mixing bowl, beat cream cheese, butter, and sugar until fluffy. Add eggs, milk and vanilla extract. Mix well. Stir together flour, baking powder, baking soda, and salt. Add to cheese mixture. Beat until smooth (batter will be stiff). Spread half the batter into well greased and floured 13 x 9-inch baking pan. Stir together jam and lemon juice. Spread over batter. Spoon remaining batter in small amounts over jam. Combine nuts, cinnamon, and brown sugar. Sprinkle evenly over the top. Bake 35 to 40 minutes or until golden. Serve warm.

Serves: 12 to 15