Stabilized Whipped Cream Frosting

• 1/2 tsp unflavored gelatin powder
• 2 tbsp cold water
• 1 cup whipping cream (regular or heavy--I always use heavy cream)
• 2 tbsp confectioner's sugar

1. Sprinkle gelatin over cold water in small bowl to soften. 

Gelatin mixture--I let this get too firm in the fridge, but it worked.

2. Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.
3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth. 
4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. You will probably only need to whip it another 10-20 seconds before it's done.

Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel
cake or spongecake. Tops one standard 9" pie with some left over to enjoy from a spoon.  Stands up well, even in warm weather. Keep leftover frosting and any product topped with it in the refrigerator until ready to eat.
Recipe is easily doubled.

Mile High Veggie Lasagna Pie

Recipe: Mile High Veggie Lasagna Pie

Summary: This layered beauty is stacked with fresh vegetables, baby greens, aromatic herbs, three kinds of Italian cheeses, and a rich, hearty tomato-basil sauce. It’s ideal for a special-occasion dinner.

Ingredients

• 14 dried lasagna noodles
• 2 tablespoons olive oil
• 1-1/2 cups finely chopped carrots (3 medium)
• 2 cups finely chopped zucchini (1 medium)
• 4 cloves garlic, minced
• 3 cups sliced fresh mushrooms (8 ounces)
• 2 6-ounce packages prewashed baby spinach
• 2 tablespoons snipped fresh basil
• 1 egg, lightly beaten
• 1 15-ounce carton ricotta cheese
• 1/3 cupfinely shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 26-ounce jar tomato-and-basil pasta sauce (2-1/2 cups)
• 2 cups shredded Italian Fontina or mozzarella cheese (8 ounces)
• Rosemary sprigs (optional)

Instructions

1. Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.
2. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes or until tender. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach-mushroom mixture from skillet to a bowl. Stir basil into spinach-mushroom mixture; set aside.
3. In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.
4. To assemble pie, in the bottom of a 9×3-inch springform pan, spread 1/2 cup of the pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach-mushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the Fontina cheese. Top with another layer of noodles. Layer with remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula.
5. Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining Fontina cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs.

Preparation time: 50 minute(s)

Very simple Polish Potato Dumplings ...

This is a very simple and traditional Polish recipe. Its very similar to Italian Gnocchi. There are 2 toppings included with the dumpling recipe.

INGREDIENTS

DUMPLINGS

5 potato
1 egg
2 cups flour
salt

ONION TOPPING

3 tablespoons butter
1 medium onion (finely chopped)
salt
pepper

BREADCRUMB TOPPING

1/4 cup butter
1/2 cup breadcrumbs

DIRECTIONS

1. Peel and boil the potatoes in salted water until they are tender.
2. Drain the potatoes and allow them to cool.
3. Process the potatoes through a ricer (or just mash them until there are no lumps)
4. Place the potatoes in a bowl.
5. Add about 1 1/2 cup of flour, 1 egg, and about 1/4 teaspoon of salt.
6. Mix by hand until the ingredients are combined.
7. Add more flour, as needed, until the mixture becomes a soft dough consistency.
8. Flour a flat working surface, transfer the dough to the surface, and knead the dough until it is smooth and pliable.
9. Cut a small chunk of the dough and using your hands roll it out into a “snake” that is about 1 inch thick.
10. Cut the rolled out dough on a diagonal into approximately 1/2 inch pieces.
11. Repeat until you have the desired amount of pieces or you use up all the dough.
12. Boil water in a large pot.
13. When the water boils add salt.
14. Drop the dough pieces into the boiling water. Do not overcrowd the pot.
15. Allow the pieces to float to the surface and boil for another 3-5 minutes.
16. Remove the kopytka from the water using a slotted spoon.
17. Repeat until all are cooked.
18. Serve with one of the toppings listed below or with mushroom gravy.

ONION TOPPING:

1. Melt butter in a pan.
2. Add the onions and a pinch of salt and pepper.
3. Saute the onions until they are a nice golden color.
4. Serve over the kopytka.

BREADCRUMB TOPPING:

1. Melt butter into a pan.
2. Add breadcrumbs.
3. Allow the breadcrumbs to brown slightly.
4. The consistency of this mixture should be moist, yet crumbly.
5. Add more butter melted butter if needed.
6. Serve over the kopytka.

Shortbread Candy Bars

This shortbread – recipe is killing it!!! You have to try!

Ingredients: 

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1 1/4 teaspoons coarse salt
2 cups all-purpose flour (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

Method: 

Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.

Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars. (Store in an airtight container, at room temperature, up to 4 days.)

Asparagus, Leek & Gruyere Quiche

• 1 tablespoon butter
• 1 leek (white and light green parts only), halved and thinly sliced, then well washed
• Coarse salt and ground pepper
• 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
• 4 large eggs
• 1 1/4 cups half-and-half
• Ground nutmeg
• Your Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
• 1 cup shredded Gruyere cheese (4 ounces)
• 
  

Directions

1. Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

Cook's Note

To make sure the vegetables are distributed evenly, spread them in the crust before pouring in the egg mixture.

Chicken w/Artichokes and Capers over Angel Hair Pasta

• Coarse salt and ground pepper
• 1/4 cup all-purpose flour
• 8 thin chicken cutlets (about 1 1/2 pounds total)
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
• 2 tablespoons rinsed and drained capers
• 2 tablespoons butter
• 8 ounces angel-hair pasta
• 1/2 cup parsley leaves

Directions

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Mini Cheddar Spinach Strata's

• 1 teaspoon extra-virgin olive oil
• 10 ounces spinach
• 3 cups day-old bread cubes (1 inch)
• 5 large eggs, lightly beaten
• 1 cup whole milk
• 1 1/4 cups grated sharp white cheddar (3 ounces)
• Coarse salt and ground pepper

Directions

1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among four small, shallow 8-ounce baking dishes.
2. In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.