Chicken Tetrazzini

Our freezer-friendliest chicken recipe makes

one casserole that will serve four tonight, plus
a second meal to freeze and pull out when
you're in a pinch.

Prep: 30 minutes
Total: 1 hour 10 minutes

Ingredients
Serves 8

• Coarse salt and ground pepper

• 6 tablespoons butter
• 1 pound white mushrooms, trimmed and sliced inch thick
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 3/4 cup dry white wine
• 3 cups grated Parmesan cheese
• 1/2 teaspoon dried thyme leaves
• 1 pound linguine, broken in half
• 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
• 1 package (10 ounces) frozen peas, thawed and drained

Directions
1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In
a large saucepan, melt 2 tablespoons butter over high heat. Add
mushrooms, and season with salt and pepper. Cook, tossing frequently, until
tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over
medium heat. Add flour; cook, whisking, about 1 minute. Whisking
constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a
simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and
return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to
combine. Divide between two shallow 2-quart baking dishes; sprinkle with
remaining Parmesan. Freeze (see below) or bake until browned, about 30
minutes. Let stand 10 minutes before serving.
4. To freeze: After placing pasta mixture in baking dishes and sprinkling with
Parmesan (step 3), cool to room temperature. Cover tightly with aluminum
foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center
is warm, about 2 hours. Uncover, and bake until top is browned, about 20
minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with
foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and
bake until top is browned, about 20 minutes.
 Read more at Marthastewart.com: Chicken Tetrazzini - Martha Stewart
Recipes

Carrot cake
Lesley Waters show you how to bake a simple carrot cake.

Ingredients
• 115g/4oz plain flour
• 115g/4oz unsalted butter, plus extra for greasing
• 115g/4oz caster sugar
• 2 free-range eggs
• 100g/3½oz carrot, peeled and grated

Preparation method
1. To make the sponge place the flour, butter, sugar and eggs in a food
processor and blend to a thick batter.
2. Carefully remove the blade from the food processor then mix in the
grated carrot.
3. Grease a pudding bowl or heatproof dish with butter and spoon in the
sponge mix.
4. Cover with cling film and microvave on full power for eight minutes,
or until cooked through.
5. To serve, place the sponge on a plate.
Pumpkin pie
Antony Worrall Thompson shows how to make your own pumpkin pie in
eight simple steps - no need to be spooked!

Ingredients
For the pastry

• sweet short crust pastry case

(or a packet of ready made sweet
short crust pastry with 40g/1½oz
crushed pecans mixed in.)

For the filling

• 450 g/1lb prepared weight

pumpkin flesh, cut into 1in/2.5 cm
chunks
• 2 large eggs plus 1 yolk (use the white for another dish)
• 3 oz/75g soft dark brown sugar
• 1 tsp ground cinnamon
• ½ level teaspoon freshly grated nutmeg
• ½ tsp ground allspice
• ½ tsp ground cloves
• ½ tsp ground ginger
• 10 fl oz/275 ml double cream or evaporated milk

Preparation method
1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm
diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve
and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering
point, giving it a whisk to mix everything together. Then pour it over
the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything
thoroughly.
7. Pour the filling into your pastry case and bake for 35-40 minutes, by
which time it will puff up round the edges but still feel slightly wobbly
in the centre.
8. Remove the pie from the oven and place the tin on a wire cooling
rack. Serve chilled (stored loosely covered in foil in the fridge) with
some equally chilled créme fraïche, but warm or at room temperature
would be fine.
Pumpkin soup

This velvety pumpkin

soup recipe is great for
Bonfire Night - it’s
served with a splash of
sherry in a hollowed-
out pumpkin.

Ingredients
• 1 x 4kg/8lb 13oz pumpkin
• 125g/4oz butter
• 2 medium onions, peeled, finely chopped
• 1 cinnamon stick
• freshly grated nutmeg
• salt and freshly ground black pepper
• 1.7 litres/3 pints chicken stock (vegetarians may substitute vegetable
stock)
• 3 tablespoons sherry

Preparation method
1. Cut the top off the pumpkin and set aside. Scoop out the seeds and
fibres from the middle and discard.
2. Using a sharp knife and a spoon, carefully hollow out the pumpkin,
removing the flesh and setting aside. (It is imperative that you do not
cut right up to the inside of the skin or pierce it. Leave 2cm/1in of flesh
all around the inside.)
3. Roughly chop the scooped-out pumpkin flesh.
4. Melt the butter in a large pan with a lid over a low heat and add the
onions. Cook the onions gently for 10-15 minutes, until they are
softened and golden-brown.
5. Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste,
with salt and freshly ground black pepper. Increase the heat to
medium and cover with the lid. Cook for 40-45 minutes, stirring
occasionally to prevent the base from burning, until the pumpkin is
cooked through.
6. Add the stock and bring to the boil. Remove from the heat and allow to
cool slightly. Transfer the soup to a food processor in batches and
blend until smooth.
7. Return the soup to the pan and bring to a low simmer and cook for a
further half an hour.
8. Forty-five minutes before eating, preheat the oven to 170C/335F/Gas 3.
 9. Pour the soup into the hollow pumpkin shell, add the sherry and stir to
combine.
10. Place the reserved pumpkin 'lid' onto the pumpkin and place onto a
large baking tray. Cook in the oven for about 45 minutes, to bring the
soup up to temperature.
11. To serve, carefully remove from the oven and serve the soup in the
pumpkin at the table. Ladle into bowls and serve.

Baked Eggs

ingredients
• 40g unsalted butter
• 50g parmesan, finely grated
• 500g spinach
• Extra-virgin olive oil
• 4 tbsp single cream
• Freshly grated nutmeg
• 200g undyed smoked
haddock
• 4 large free-range eggs

Serves 4

1 Preheat oven to 180C/gas 4. Butter 4 ramekins or ovenproof tea cups and

coat with grated parmesan.

2 Cook the spinach in a little butter and extra-virgin olive oil over a medium
heat for 2–3 minutes. When wilted, spoon into a colander and press out any
liquid. Finely chop, then mix in a bowl with the cream, a good grating of
nutmeg, salt and freshly ground black pepper. Mix in the haddock.

3 Divide the spinach between the ramekins, then crack an egg into each,
and pour around a little of the extra cream. Sprinkle with salt and black
pepper, then bake on a tray for about 20 minutes, until the whites are set
and yolks are done to your liking. Serve with buttered soda-bread toast.
Roast Turkey with Spiced Cranberry, Bacon
and Walnut Stuffing
Ingredients
• 1 tablespoon unsalted butter
• 6 rashers good-quality bacon, sliced
into thin strips
• 3 shallots, peeled and finely chopped
• 2 sticks of celery, trimmed and finely
chopped
• a sprig of fresh rosemary, leaves
picked and chopped
• a large handful of dried cranberries
• 800ml dry cider
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• sea salt and freshly ground black pepper
a handful of chopped walnuts
• zest of 1 orange
• 300g good-quality pork sausage meat
• 1 egg, free-range or organic
• 2 big handfuls of breadcrumbs
• 1 turkey (about 4kg), free-range or organic
• 100g softened butter
• 300ml tub of fresh chicken stock
• 1 teaspoon cornflour
serves 6-8
To make the stuffing, melt the unsalted butter in a saucepan and add the
bacon, shallots, celery and rosemary. Cook gently with the lid on for about
10 minutes, until the vegetables are very soft, but not coloured. Add the
cranberries and half the cider and turn up the heat a little. When the liquid
has reduced to a third of its volume, set it aside to cool. Mix in the nutmeg,
allspice, some salt and pepper, the walnuts, orange zest, sausage ment and
egg, then fold in the breadcrumbs.

Preheat the oven to 240°C/475°F/gas 9. Pat the turkey’s skin dry with
kitchen paper, then stuff the neck end with half the stuffing. (You can cook
the remaining stuffing separately or use it to make sausage rolls on Boxing
Day.) Rub the bird with the softened butter and season well. Place in a
roasting tin, cover with foil and pop in the preheated oven. After 15
minutes, turn down the heat to 150°C/300°F/gas 2. Baste, then roast for
another 2 to 2¾ hours.

Remove the foil 1 hour before the end of cooking time. To check the bird is
cooked, stick a fork into the thickest part of the thigh – the juices should run
clear. Remove the turkey from the oven, lift out of the tin, cover with foil
then leave to rest for 30 minutes.

Increase the oven temperature to 200°C/400°F/gas 6. Skim off the fat in the
tin and use it to roast your potatoes. Add the rest of the cider to the meat
juices in the tin, along with the meat off the turkey wings and enough stock
 to cover the bottom of the tin. Stir in the cornflour, dissolved in a little
water, and simmer on the hob until thickened. Sieve into a jug and serve
with your turkey, stuffing and some roast potatoes.
 Aubergine and Mint Bruschette

Ingredients

• 2 nice firm aubergines, the round purple Italian ones if possible, sliced
lengthways 3mm/about ? inch thick
• extra virgin olive oil
• white wine or herb vinegar
• 2 sprigs of fresh flat-leaf parsley, leaves picked and finely sliced
• a small handful of fresh mint, leaves picked and finely sliced
• 1 clove of garlic, peeled and very finely sliced
• sea salt and freshly ground black pepper

Heat a griddle pan until nice and hot. Lay your aubergine slices on it side by
side and when they are nicely charred on both sides, put them into a bowl.
You will probably need to do this in several batches.

While the aubergines are grilling, put 8 tablespoons of olive oil and 3
tablespoons of vinegar, with the parsley, mint and garlic, into another bowl
and season with salt and pepper.

When the aubergines are all done, add them to the dressing and mix
around, then check the seasoning again and divide on to the bruschette.
Press the topping into the toast so all the lovely flavour gets sucked in!
Curry Base Sauce
© David Loftus
dressings / sauces | serves approx 2 litres

Ingredients
• 100g red lentils
• 2 medium onions, peeled and roughly chopped
• 3 medium carrots, roughly chopped
• 1 red pepper, deseeded and roughly chopped
• light olive oil or vegetable oil
• 6 cloves of garlic, peeled and roughly chopped
• 70g fresh ginger, peeled
and roughly chopped
• 6 coriander stalks, chopped
• 1 whole red chilli, deseeded
and roughly chopped
• 1 tablespoon ground
coriander
• 1 tablespoon ground cumin
• ½ teaspoon ground black
pepper
• 1 tablespoon ground
cinnamon
• 1 tablespoon paprika
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 2 x 400g tins of plum
tomatoes
• 300ml water
• 200ml tinned coconut milk
• salt and freshly ground black pepper

Wash the lentils, then place them in a pan and cover with cold water. Bring
to the boil and simmer gently for 15 to 20 minutes, or until tender.
Meanwhile, blitz all the vegetables, garlic and ginger in a food processor
until finely chopped.

Heat enough oil to cover the bottom of a large saucepan, put it on a low
heat, add the spices and fry gently for a couple of minutes. Then add the
onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the
spices and fry gently for 5-10 minutes until the onions start to soften.

Add the tomatoes, water and lentils and simmer for another 30 minutes
before adding the coconut milk. Bring to the boil then remove from the heat
and blend until smooth using a hand blender. Season to taste. Set aside to
cool then use as required.

Tip
Any surplus sauce can be frozen to use at a later date. This recipe is from
School Dinners.
Classic Meat Loaf
Becky Luigart-Stayner

Combining three types of ground meat lends more depth to the overall flavor of this meat loaf
recipe. Serve with roasted carrots and onions.

Yield: 6 servings (serving size: 2 slices)

Ingredients
• 1 (1 1/2 ounce) slice white
bread
• 2 tablespoons fat-free milk
• 1/2 cup ketchup, divided
• 2/3 pound ground beef, extra
lean (raw)
• 1/2 pound lean ground veal
• 6 ounces lean ground pork
• 1/2 cup chopped onion
• 1/3 cup chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large egg whites
• Cooking spray

Preparation
Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse breadcrumbs

measure 1 1/2 cups.

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add
2 tablespoons ketchup and remaining ingredients except cooking spray.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with
cooking spray. Spread remaining 6 tablespoons ketchup over top of meat
loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let
stand for 10 minutes. Cut the loaf into 12 slices.

Nutritional Information
Calories: 231 (31% from fat)
Fat: 7.9g (sat 3.1g,mono 3.2g,poly 0.8g)
Protein: 26.7g
Carbohydrate: 13.2g Fiber: 0.9g
Cholesterol: 79mg Iron: 2.3mg Sodium: 764mg
Calcium: 49mg David Bonom, Cooking Light, MARCH
2006
Popovers
Published: December 18, 2009

INGREDIENTS

5 tablespoons melted butter

2 eggs

1 cup milk

1 teaspoon sugar

1 teaspoon salt

1 cup all-purpose flour

1 teaspoon fresh thyme (or 1/2

teaspoon dried), optional.

1. Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in

each cup of a 12-cup muffin pan or a popover tin and put it in oven while
you make batter.

2. Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in
the flour a little bit at a time and add thyme if using; mixture should be
smooth.

3. Carefully remove muffin tin from oven and fill each cup about halfway.
Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue
baking for 15 minutes more, or until popovers are puffed and browned. Do
not check popovers until they have baked for a total of 30 minutes. Remove
from pan immediately and serve hot.

Yield: 12 popovers.
Gingerbread cake with orange
icing

This rich, treacly gingerbread is addictively good. Try making it as an

alternative to a traditional Christmas cake.

Ingredients
For the cake

• 225g/8oz
butter, softened
• 225g/8oz
light muscovado
sugar
• 225g/8oz
golden syrup
• 225g/8oz
black treacle
• 225g/8oz self-raising flour, sifted
• 225g/8oz wholemeal self-raising flour, sifted
• 4 tsp ground ginger
• 2 tbsp stem ginger (from a jar), chopped
• 2 free-range eggs, beaten
• 300ml/10½fl oz milk

For the orange icing

• 150g/5oz icing sugar

• 1 orange, juice and zest

Preparation method
1. Line a 23cm/9in square cake tin at least 4cm/1½in deep with baking
parchment.
2. Preheat the oven to 160C/325F/Gas 3.
3. Place the butter, sugar, golden syrup and black treacle into a pan and
heat gently until the mixture has melted evenly. Set aside to cool
slightly.
4. Sift the flours, ground ginger and stem ginger into a large mixing
bowl and mix gently. Pour the cooled butter mixture into the flour.
Add the eggs and milk and beat with a wooden spoon until well
combined.
5. Pour the cake batter into the tin and level the surface with a palette
knife or the back of a spoon. Bake for 50 minutes, or until the cake
has risen and is golden-brown and a skewer inserted into the middle
 comes out clean. Set aside to cool slightly in the tin, then transfer the
cake to a wire rack and set aside to cool completely.
6. Meanwhile, for the orange icing, sift the icing sugar into a bowl. Add
about two tablespoons of the orange juice and mix to a smooth paste.
Add more orange juice, as necessary, until you get a smooth icing of
the consistency you desire.
7. Pour the icing over the cooled cake and spread lightly, allowing it to
ooze over the edges. Sprinkle over chopped orange zest and set the
cake aside until the icing has set.

Cheese scones

The perfect savoury scone - best eaten warm spread liberally with butter!

Ingredients
• 225g/8oz self raising flour
• pinch of salt
• 55g/2oz butter
• 25g/1oz mature cheddar cheese, grated
• 150ml/5fl oz milk

Preparation method
1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the cheese and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a
round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and
place on the baking sheet. Lightly knead together the rest of the
dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes
until well risen and golden. Cool on a wire rack.
Jam-packed flapjacks
Brimming with dried fruit and seeds, these flapjacks are perfect for
lunchboxes.

Ingredients
• 125g/4½oz blanched
almonds, roughly
chopped
• 75g/2¾oz sunflower
seeds
• 50g/1¾oz sesame
seeds
• 150g/5½oz butter
• 75g/2¾oz honey
• 100g/3½oz light
muscovado sugar
• 150g/5½oz rolled
porridge oats
• 100g/3½oz mixed
dried fruit (such as blueberries, cherries and cranberries)
• 150g/5½oz strawberry jam
• 200g/7oz icing sugar

Preparation time: Less than 30 mins

cooking time: 30 mins to 1 hour
Serves: 12

Preparation method
1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 15cm x
20cm/6in x 8in baking tray.
2. Roast the almonds, sunflower seeds and sesame seeds on a baking
tray for 8-10 minutes, or until golden-brown.
3. Meanwhile, melt the butter, honey and sugar in a saucepan and stir
until well combined.
4. Stir in the oats and dried fruit and press half of the mixture into the
baking tray. Spoon over the jam, then press in the remaining mixture.
5. Bake in the oven for 20-25 minutes, or until golden-brown. Remove
the tray from the oven and set aside to cool.
6. Meanwhile, mix the icing sugar and 50ml/1¾fl oz of water together in
a bowl to form a smooth paste. Drizzle the icing over the flapjack and
set aside to harden.
Mom's Zucchini Bread

INGREDIENTS:

• 3 cups all-purpose flour

• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

DIRECTIONS:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
(165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted
ingredients to the creamed mixture, and beat well. Stir in zucchini
and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes
out clean. Cool in pan on rack for 20 minutes. Remove bread from
pan, and completely cool.

** Bread will freeze well, and keep in refrigerator for weeks.

Original recipe yield: 2 loaves.

Prep Time: 20 Minutes

Cook Time:1 Hour

Ready In:1 Hour 40 Minutes

Servings: 24
 C A RROT CA K E WI T H CREA M CHEESE FROST I NG

1 cup (110 grams) pecans or walnuts, toasted and coarsely chopped

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower or canola oil
2 teaspoons pure vanilla extract

Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
1 cup (115 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
finely grated lemon zest of one lemon

Garnish:
1 cup toasted unsweetened flaked coconut or 1/2 cup toasted and chopped walnuts or pecans (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees F (180º C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake
pans and line the bottoms of the pans with a circle of parchment paper.

2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

3. Peel and finely grate the carrots. Set aside.

4. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

5. In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar
and beat until the batter is thick and light colored (about 3 - 4 minutes).

6. Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated.

7. With a large rubber spatula fold1 in the grated carrots and chopped nuts.

8. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center
comes out clean.

9. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the
pans and parchment paper, and then cool completely before frosting.

To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place
the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake. If desired,
garnish with toasted nuts or toasted coconut and/or marzipan carrots (see below). Cover and refrigerate any leftovers.

Serves 10 - 12.

Frosting: In bowl of electric mixer, with the paddle attachment, beat the cream cheese and butter, on low speed, until very
smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
Beat in the vanilla extract, and lemon zest.

1
A technique used when combining a light and airy ingredient into a heavier ingredient or mixture in such a way as each ingredient maintains its original volume. This
technique must be done quickly but gently and stop 'folding' as soon as the ingredients are blended. Start by placing one quarter of the lighter mixture on top of the heavier
mixture. With a rubber spatula cut down vertically through the two mixtures, sweep across the bottom, up the nearest side of the bowl, and over the top of the mixtures (go in
clockwise direction). Rotate the bowl a quarter turn counter-clockwise and repeat the down-across-up-over motion.
Brownie
It is tall like a cakey-brownie, but is dense like a fudgy-brownie. I'm sure it
will be one of your favorite brownie recipes too.

Ingredients:

• 8- 1 ounce (175 gr) squares of

unsweetened chocolate
• 1 cup butter (150 gr)
• 5 eggs
• 3 cups sugar (150 gr)
• 1 tablespoon vanilla
• 1-1/2 cups flour (150 gr)
• 1 teaspoon salt
• 2-1/2 cups chopped pecans or walnuts, toasted
• Chocolate chips optional

DIRECTIONS:

Brownies: Preheat oven to 350 degrees F (177 degrees C) and place the
rack in the center of the oven. Butter (or spray with a nonstick cooking
spray) an 8 inch (20 cm) square pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a
saucepan of simmering water. Remove from heat and stir in the sugar.
Next, whisk in the vanilla extract and eggs, one at a time, beating well after
each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about 30 minutes, or until a
toothpick inserted in the center comes out with a little batter and a few
moist clumps clinging to it. Do not over bake. Remove from oven and let
cool on a wire rack. Serve at room temperature or chilled. These freeze very
well.

Read more: http://www.joyofbaking.com/brownies.html#ixzz174g0dN8h

Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that
is not necessary.

Prep Time : 20min

Cook Time : 40min

Type of Prep : Bake

Cuisine : U.S. Regional

Occasion : Valentine's Day

Macaroni and Cheese

Serve this macaroni and cheese recipe, adapted from
"Martha Stewart's Cooking School," as an easy and
hearty meal -- a perfect family dish.

Ingredients
Serves 8

• FOR PASTA
• Coarse salt
• 8 ounces dried elbow macaroni
• FOR BREAD CRUMBS
• 6 slices white sandwich bread, crusts removed
• 2 tablespoons unsalted butter, melted
• FOR SAUCE AND CHEESE TOPPING
• 3 tablespoons unsalted butter, plus more for baking dishes
• 1/4 cup finely diced yellow onion
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 ounces Italian fontina cheese, grated (1/2 cup)
• 3 ounces Gruyere cheese, grated (1 cup), 1/3 cup reserved for topping
• 6 ounces extra-sharp white-cheddar cheese, grated (2 cups), 1/3 cup
reserved for topping
• 2 ounces Parmigiano-Reggiano cheese, grated (1 cup), 1/2 cup reserved for
topping
• Coarse salt and freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly grated nutmeg
• FOR TOPPING (OPTIONAL)
• Slow-Roasted Tomato Slices
• Thyme sprigs

Directions
1. Heat oven and boil pasta: Heat oven to 375 degrees. Bring a large pot of
water to a boil, then add salt generously and cook pasta 2 to 3 minutes less
than manufacturer's instructions (the outside should be cooked but the
inside underdone. Transfer to a colander, rinse under cold running water,
and drain well.
2. Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a
few times in a food processor to form very large crumbs. Transfer to a bowl,
and add melted butter. Toss evenly to coat.
3. Prepare baking dishes: Butter eight 6-ounce shallow baking dishes or one 1
1/2-quart baking dish.
4. Make cheese sauce: Melt butter in a 4-quart pot over medium heat, add
onion, and cook, stirring occasionally, until translucent, about 5 minutes.
Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not
browning, about 45 seconds. Add milk and whisk to combine. Bring to a
 simmer, stirring with a wooden spoon (scrape across the bottom and around
edge of pot to prevent scorching), until thickened, about 4 minutes. Add
fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup
Parmigianno-Reggiano, stirring until completely melted and sauce is
smooth. Season with salt and pepper, add cayenne and nutmeg, and stir to
combine.
5. Assemble and add cheese topping: Add pasta to sauce and stir to
thoroughly combine. Pour into prepared baking dishes and sprinkle evenly
with the reserved cheeses, followed by the bread crumbs. If using, top with
roasted tomato slices and thyme.
6. Bake: Place dishes on a parchment-lined baking sheet and bake until
bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes
before serving.

Read more at Marthastewart.com: Macaroni and Cheese - Martha Stewart Recipes

Classic Pumpkin Pie
Ingredients
Makes one 10-inch pie

• 1 sugar pumpkin (about 4 pounds), halved, or 1 1/2 cups solid-pack canned

pumpkin (one 15-ounce can)
• 1 Pate Brisee for Pumpkin Pie with Betty White
• All-purpose flour, for work surface
• 4 large eggs
• 2 teaspoons heavy cream
• 3/4 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups evaporated milk
• Whipped cream, for serving

Directions
1. Preheat oven to 425 degrees. If using fresh pumpkin, roast pumpkin, cut
sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool
completely. Roasted pumpkin can be refrigerated in an airtight container
overnight.
2. On a lightly floured surface, roll out the larger disk of dough into a 14-inch
round. Fit round into a 10-inch pie plate; trim and fold dough under flush
with rim of pie plate. Freeze until firm, about 15 minutes.
3. Reduce the oven temperature to 375 degrees. Roll out remaining disk of
dough to 1/8 inch thick. Whisk 1 egg and heavy cream in a small bowl; set
aside. Using a 1-inch leaf-shaped cookie cutter, cut out leaves. Brush edges
of pie shell with egg wash. Arrange leaves around edges, pressing to
adhere. Brush leaves with egg wash. Cut a large circle of parchment paper;
fit into pie plate, extending about edges. Fill with pie weights. Freeze until
cold, about 10 minutes. If desired, cut out additional leaves and place on a
small parchment paper-lined baking sheet. These may be baked and used
to garnish pie slices.
4. Bake pie shell 10 minutes. Remove weights and parchment; bake 5 minutes
more. Let cool completely on a wire rack.
5. If using fresh pumpkin, discard seeds. Scoop out flesh using a large spoon;
transfer to a food processor. Process until smooth, about 1 minute. Transfer
pumpkin to a large bowl. Add brown sugar, cornstarch, salt, cinnamon,
ginger, vanilla, nutmeg, remaining 3 eggs, and evaporated milk; whisk until
combined.
6. Reduce oven temperature to 350 degrees. Place pie on a rimmed baking
sheet. Transfer pumpkin mixture to pie shell. Bake until all but the center is
set, 50 to 60 minutes. Let pie cool completely on a wire rack. Cut into
wedges, and serve with whipped cream.
Read more at Marthastewart.com: Classic Pumpkin Pie with Betty White - Martha
Stewart Recipes
http://www.marthastewart.com/recipe/classic-pumpkin-pie-with-betty-white