Basic Rolled Biscuits (Joy of Cooking)
Preheat oven to 450 F

2 cups all-purpose flour
2 ½ teaspoons baking powder
½-1/3 teaspoon salt
6 Tablespoons of unsalted butter
¾ cup milk

The three essential ingredients in this soup--garlic, bread, and water--all need to be of good quality. Do not be tempted into thinking that stock is an improvement since it masks the other flavors. Beyond that, though, you can improvise around the local variations in ingredients: lard is used rather than olive oil in Zamora, for example, and pepper seeds and chopped tomatoes are added in León.

You can also sauté the garlic first. Usually the bread is broken into small pieces so it swells into sops, but I like this fried-bread version given to me by Vale Riana, who was born in the Burgos countryside but cooked for a Madrid family for thirty years. Garlic soup was often eaten early on winter morning before going out into the bitter cold, and I really enjoy it that way.

I have adapted this recipe from the original recipe I used while On American Hawaii Cruise Line, by adding crispy toasted coconut topping and vanilla extract to the custard to enhance the coconut flavor.

1- 13.5 oz. can coconut milk ( not Coco Lopez )-scrape the lid and use the coconut cream in the can, it’s the best part!
1 equal can of whole milk ( use the empty coconut milk can to measure)
1/3 - ½  cup granulated sugar-depending on how sweet you would like it
5 Tbs. Cornstarch
¼ tsp vanilla
½ cup shredded sweetened coconut, toasted-see below ( do not add this to the custard)
Fresh strawberries of vibrant edible flowers

   Babaganouj (as explained to me by an Egyptian student I met inFlorence) A large eggplantJuice from 1/2 lemon3 garlic cloves1 T. Olive oil- extra virgin preferably 

1 ¼ cups passion fruit puree- this is in the frozen Latin section of Tops grocery store-it comes in a plastic bag
1/3 c granulated sugar
1 Tbs. cornstarch

This is the best for draping on vanilla icecream!

2 squares of semi-sweet chocolate
1 cup sugar
1 beaten egg
½ cup milk
2 Tablespoons butter

Ingredients
2 cups flour
1 shy cup of Crisco
1 egg
3 Tablespoons cold water
1 teaspoon vinegar
Pinch of salt

Recipe of the week: For breakfast at home -- inexpensive, delicious and healthy!

1 c. cornmeal

1t. salt
1T. sugar
1 c. boiling water- pour over above ingredients, stir well and let sit 10 minutes

 

FILLING

1. 1 3/4 pounds rhubarb stalks, sliced 1/2 inch thick
2. 1 1/4 cups sugar
3. 11/4 pounds strawberries, hulled and quartered
4. 3 tablespoons cornstarch
5. 2 teaspoons fresh lemon or lime juice

TOPPING

1. 1 stick (4 ounces) unsalted butter, softened
2. 1 1/2 cups light brown sugar
3. 1 1/2 cups all-purpose flour
4. 1 1/4 cups quick-cooking rolled oats
5. 3 tablespoons canola oil
6. 1 1/2 teaspoons cinnamon
7. 3/4 teaspoon salt

Ingredients

• 4 rashers pancetta or smoked bacon, finely sliced
• a pinch of cinnamon
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 2 handfuls of fresh herbs (sage, oregano, rosemary, thyme)
• olive oil
• 400g shin of beef or stewing beef, minced coarsely

The Queen’s Apple Pie Crust

One 9 inch double crust pie-serves 6-8
Pie crust
3 cups all purpose, unbleached flour
10 Tbls ( *frozen ) Crisco shortening-not butter flavor, which contains more water, and no other brand !
1 stick ( *frozen ) unsalted butter (cut into small chunks before freezing)
8-10 Tbls ( *ice water )
Topping-
One  egg white beaten lightly
Granulated  or coarse sugar

Ingredients:
2 T butter
2 T olive oil
4 ounces pancetta, diced
2 shallots, minced
2 sage leaves, or 1 tsp dried sage
2 15 oz cans cannellini beans, drained and rinsed
4 cups low sodium chicken broth
4 cloves garlic, sliced
1/2 cup heavy cream
sea salt and freshly ground black pepper, to taste