World's Best Lasagna

World's Best Lasagna - from AllRecipes.com

INGREDIENTS

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

I like to modify by adding cottage cheese to the ricotta mixture.
I like to modify the layer pattern...

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze - as seen on The Piggly-Wiggly

This was a wonderfully moist, delicious, and light coffee cake. The batter was light and fluffy, and I loved all the aromas and flavors of fall in one recipe. This recipe includes ingredients that you would have on hand in your pantry, and it was easy to prepare. Next time, I would increase the apples to 2.5-3 cups- I love having an apple in every bite! One tip I learned: You want to make sure you dissolve your brown sugar (for the glaze) as much as possible to avoid the "grainy" texture of the sugar. I made the glaze after I popped the cake in the oven, whisked the ingredients well, and let it sit on top of the cooktop/oven rage, allowing the warmth of the oven to help melt the sugar. Once the cake was done, I poured the glaze evenly over the cake- the heat of the cake really soaked in the brown sugar glaze. Don't leave off the glaze- it really makes the cake!

Ingredients:
Cake
1 stick plus 2 teaspoons unsalted butter, softened (Used cooking spray, so omitted 2 tsp butter)
1-1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup sour cream (Used fat-free)
1 tsp pure vanilla extract
2 cups peeled, cored and chopped apples (I would increase to 2.5-3 cups)

Crumble Topping
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 tsp ground cinnamon
4 Tbsp unsalted butter, softened

Brown Sugar Glaze
1/2 cup packed light brown sugar
1/2 tsp vanilla extract
2 Tbsp water

Directions:
To make the Cake
1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish (3-qt rectangular glass baking dish) with 2 teaspoons of the butter.
2. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy.
3. Add the eggs 1 at a time, beating after the addition of each.
4. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
5. Add to the wet ingredients, alternating with the sour cream and vanilla.
6. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the Topping
1. Combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs.
2. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes (I baked for 37 minutes).
3. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the Glaze
1. In a bowl, combine the sugar, vanilla, and water and mix until smooth.
2. Drizzle the cake with the glaze and let harden slightly. Serve warm.

English Muffins

As seen on allrecipes.com

INGREDIENTS

• 1 cup milk
• 2 tablespoons white sugar
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 1/4 cup melted shortening
• 6 cups all-purpose flour
• 1 teaspoon salt

DIRECTIONS

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Spaghetti with Artichoke Hearts and Tomatoes

Spaghetti with Artichoke Hearts and Tomatoes - from the Pioneer Woman

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Delicious!

Apple Cider Doughnuts

Apple Cider Doughnuts
Adapted from Lauren Dawson at Hearth Restaurant - as seen on SmittenKitchen.com

Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter; my larger one yielded fewer)

Most apple cider doughnuts, despite their name, are kind of a bummer because they don’t taste very apple-y. One of the many things that appealed to me about this recipe was the way the apple cider was reduced and concentrated to hopefully give it more presence. And despite the fact that these are cake doughnuts, which have always played second fiddle to yeast doughnuts in my experience (likely because cake are more likely to get stale sooner, or you know, by the time you buy them), I think this is all the more reason to make them at home.

Personally, I don’t think a sweetened doughnut needs any kind of topping, but I went with a cinnamon-sugar coating anyway. Hearth dips theirs in an apple cider glaze, and serves them with applesauce and barely-sweetened whipped cream. We had ours with a dark beer.

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening (see my explanation in the post) for frying

Toppings (optional)
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)

Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.

Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

Fry and glaze the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze, cinnamon sugar mixture and serve immediately.

Whole Grain Sour Cream Apple Muffins

Whole Grain Sour Cream Apple Muffins

As seen on PinchMySalt.com

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon

1 cup sour cream, at room temp.
1/3 cup canola oil
2 eggs
3/4 cup packed brown sugar
2 teaspoons vanilla

1 granny smith apple (or your favorite type of baking apple), peeled and diced
1/2 cup raisins
1/2 cup chopped walnuts or pecans (optional)

cinnamon and sugar mixture (optional)

1. Preheat oven to 350 degrees and grease a 12 cup muffin tin.

2. In a large bowl, whisk together flour, oat bran, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, whisk together sour cream, oil, eggs, brown sugar and vanilla.

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in apples, raisins, and nuts (if using).

5. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well). Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired.

6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Allspice Crumb Muffins

Allspice Crumb Muffins

Allspice Crumb Muffins from the cookbook Baking from My Home to Yours by Dorie Greenspan, found on pages 16-17. As seen on Grandma's Kitchen Table.

For the Streusel:

1/2 cup all-purpose flour

1/2 cup (packed) light brown sugar

1/2 teaspoon ground allspice

5 Tablespoons cold unsalted butter, cut into bits

For the Muffins:

2 cups all-purpose flour

1/2 cup sugar

1 Tablespoon baking powder

1/2 teaspoon ground allspice

1/4 teaspoon salt

1/4 cup (packed) light brown sugar

1 stick (8 Tablespoons) unsalted butter, melted and cooled

2 large eggs

3/4 cup whole milk

1/4 teaspoon pure vanilla extract

Grated zest of 1 lemon (optional)

Getting ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper cups. Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

To Make the Streusel: Put the flour, brown sugar and allspice in a small bowl and sift them through your fingers to blend. Add the bits of cold butter and toss to get irregularly shaped crumbs. Set aside in the refrigerator for the moment. (You can make the crumbs up to 3 days ahead and keep them covered in the refrigerator.)

To Make the Muffins: In a large bowl, whisk together the flour, sugar, baking powder, allspice and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough--the batter will be lumpy, and that is just the way it should be. Stir in the lemon zest, if you're using it.

Divide the batter evenly among the muffin cups. Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Oatmeal Peanut Butter Chocolate Chip Cookies

Oatmeal Peanut Butter Chocolate Chip Cookies - David McCommack, Mukilteo, WA, Sunset, MAY 2008 - I saw on myrecipes.com

Prep and Cook Time: 50 minutes.

Yield

Makes 5 dozen cookies

Ingredients

• 1 cup butter
• 1/2 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 1 cup smooth peanut butter
• 2 large eggs
• 2 tablespoons vanilla extract
• 2 cups quick-cooking rolled oats
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 12 ounces semisweet chocolate chips

Preparation

1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.

2. In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.

3. Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool.

The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.

Emeril's Peanut Butter - Chocolate Cookies

Emeril's Peanut Butter-Chocolate Cookies - as seen on Good Morning America on Oct 2, 2009

Servings: Over 8

Difficulty: Easy

Cook Time: 1-30 min

"These are by far the easiest and best-tasting peanut butter cookies you will ever make. A perfect recipe for kids -- no fuss, no muss."

-Emeril Lagasse

Recipe courtesy Emeril Lagasse, Emeril 20-40-60, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc

Ingredients

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup semisweet chocolate chips

1 large egg, beaten

1 teaspoon vanilla extract

Cooking Directions

Prep time: 5 minutes

Cook time: 10 minutes

Total: 15 minutes

1. Position two oven racks in the center of the oven and preheat the oven to 350°F.

2. Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.

3. Divide the dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets, spacing them 1 inch apart. You should get about 12 cookies per sheet. Using

a fork, press on the dough in two directions to form a crosshatch pattern.

4. Bake the cookies, rotating the sheets between oven racks and turning them back to front midway, until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets. Then remove them with a metal spatula.

Makes about 24 cookies