Mom’s Italian Bread

Ingredients

 1 package (1/4 ounce) active dry yeast

 2 cups warm water (110° to 115°)
 1 teaspoon sugar
 2 teaspoons salt
 5-1/2 cups all-purpose flour

Procedures

1) Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
2) Place in a greased bowl, turning once to grease the top.
3) Cover and let rise in a warm place until doubled, about 1 hour.
4) Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place
each loaf seam side down on a greased baking sheet.
5) Cover and let rise until doubled, about 30 minutes.
6) Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each
loaf.
7) Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Buttery Cornbread
Ingredients

 2/3 cup butter, softened

 1 cup sugar
 3 large eggs, room temperature
 1-2/3 cups 2% milk
 2-1/3 cups all-purpose flour
 1 cup cornmeal
 4-1/2 teaspoons baking powder
 1 teaspoon salt

Procedures

1) Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
2) Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture
alternately with egg mixture.
3) Pour into a greased 13x9-in. baking pan.
4) Bake for 22-27 minutes or until a toothpick inserted in center comes out clean.
5) Cut into squares; serve warm.

French Loaves
Ingredients

 2 tablespoons active dry yeast

 2 cups warm water (110° to 115°)
 2 teaspoons salt
 1 teaspoon sugar
 4-1/2 to 5 cups bread flour
 1 teaspoon cornmeal

Procedures

1) In a large bowl, dissolve yeast in warm water. Add salt, sugar and 2 cups flour. Beat until smooth.
Stir in enough remaining flour to form a soft dough.
2) Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl,
turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3) Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12-in.-long loaves.
4) Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
5) Preheat oven to 450°. Sprinkle loaves with cornmeal. With a sharp knife, make 4 shallow slashes
across the top of each loaf. Bake 15-20 minutes or until golden brown. Cool on a wire rack.

The Krank's Caribbean Mule

Ingredients
 1 cup chopped fresh cranberries
 ½ cup water
 ½ cup white sugar
 1 ounce freshly squeezed lime juice
 ice as needed
 1 (12 ounce) bottle ginger beer (such as Fentimans)
 4 ounces vodka
 2 slices lime
 2 sprigs fresh rosemary
 4 fresh cranberries
Procedures

1) Combine chopped cranberries, water, and sugar in a saucepan over very low heat. Cook, stirring
frequently, until the cranberries have completely softened, about 15 minutes.
2) Strain the mixture through a fine-mesh sieve, gently pressing the pulp to extract their liquid. Let
the syrup cool to room temperature, about 20 minutes. Cover and put in the refrigerator before
use, 20 to 30 minutes.
3) Pour 1 tablespoon cooled cranberry syrup and 1/2 ounce lime juice into two copper mugs or
collins glasses. Add ice. Pour in equal amounts of ginger beer and vodka to each. Stir with a
cocktail stirrer. Garnish with a lime wheel, rosemary sprig, and cranberries.
4) Serve immediately.

Summertime Mule
Ingredients
Cocktail:

 5 fresh mint leaves

 ½ (3 inch) piece English cucumber, diced

 ¼ cup fresh blueberries

 ½ lime, cut into 2 wedges

 2 fluid ounces vodka (such as Tito's®)

 ½ cup ginger beer (such as Fentimans)

Garnish:
 3 fresh blueberries
 2 fresh mint leaves

 1 slice cucumber

Procedures

1) Muddle mint leaves in a cocktail shaker until crushed. Add diced cucumber, blueberries, and 2
lime wedges. Muddle until cucumber and blueberries are crushed and limes have been juiced.
Add more ice and vodka. Cover the shaker and shake until the outside has frosted.
2) Strain the cocktail into the iced cup, top with ginger beer, and garnish with 3 blueberries, 2
mint leaves, and a slice of cucumber.

Dark 'n' Stormy Cocktail

Ingredients
 2 fluid ounces dark rum
 4 fluid ounces ginger beer
 ½ cup ice

Procedure
1) Combine rum and ginger beer in an old-fashioned glass. Add ice and stir.

Apple-Cheese Danish

Ingredients
 1 17.3 ounce package (2 sheets) frozen puff pastry sheets, thawed
 2 ½ pound cooking apples, peeled (if desired), cored, and thinly sliced (about 7 cups)
 2 tablespoon butter
  1 cup granulated sugar, divided
 2 tablespoon all-purpose flour
 1 teaspoon ground cinnamon, divided
 ⅛ teaspoon ground nutmeg
 1 8 ounce package cream cheese, softened
 1 egg
 1 teaspoon vanilla
 Milk
 2 tablespoon coarse sugar

Procedures

1) Preheat oven to 375°F. Lightly grease a 15x10x1-inch baking pan; set aside. On a lightly floured
surface, unfold one pastry sheet and roll into a 15x10-inch rectangle. Transfer to the prepared
baking pan, pressing dough to edges of pan. Bake in the preheated oven about 12 minutes or
until golden brown (pastry will puff and shrink from sides of pan). Cool on a wire rack.
2) Meanwhile, in an extra-large skillet, cook apples in hot butter over medium heat about 8
minutes or just until crisp-tender, stirring occasionally. In a small bowl, combine 1/2 cup of the
granulated sugar, the flour, 1/2 teaspoon of the cinnamon, and the nutmeg. Sprinkle over
apples. Cook and stir over medium-low heat for 2 minutes more; set aside.

Blueberry Cream Cheese Pastries

Ingredients
  1 8 ounce package cream cheese, softened

 ⅓ cup sugar

 1 teaspoon lemon juice

 1 teaspoon vanilla

 1 cup fresh or frozen blueberries

 ½ cup blueberry preserves

 1 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed

 1 egg

 1 tablespoon water

Procedures

1) Preheat oven to 400°F. Line two large baking sheets with parchment paper; set aside.
2) In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add
sugar, lemon juice, and vanilla. Beat until well mixed; set aside. In a small bowl stir together
blueberries and blueberry preserves; set aside.
3) On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10-inch square. Cut
each square into six rectangles (each about 5x3 1/2 inches). Transfer rectangles to prepared
baking sheets. Using a fork, prick the center of each rectangle, leaving a 1/2-inch unpricked
border around all the edges. In a small bowl beat egg and the water together with a fork. Brush
rectangles with egg mixture. Spread a well-rounded tablespoon of the cream cheese mixture
onto the center of each rectangle, leaving a 1/2-inch border. Top each with 2 rounded
teaspoons of the blueberry mixture, spreading evenly over cream cheese mixture.
4) Bake for 15 to 18 minutes or until golden brown. Transfer to wire racks. Cool completely.

Puff Pastry Pear Tartlets

Ingredients
 1 sheet of frozen puff pastry (thawed according to package instructions)
  2-3 ripe pears (any variety you prefer)
 2 tablespoons granulated sugar
 1/2 teaspoon ground cinnamon
 1 tablespoon unsalted butter, melted (for brushing)
 1 tablespoon apricot jam or fruit preserves (for glazing, optional)

Procedures
1) Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment
paper or a silicone baking mat.
2) Prepare the Pears: Peel, core, and slice the pears thinly. You can slice them into rounds or thin
wedges, depending on your preference.
3) Roll Out the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into a
rectangle or square. If it has creases from folding, gently press them together with your fingers
to seal.
4) Cut the Pastry: Using a knife or a pastry cutter, cut the puff pastry into smaller squares or
rectangles, depending on how large you want your tartlets to be. A typical size is around 3x3
inches, but you can adjust this to your liking.
5) Score the Edges: To create a border, score a smaller square or rectangle about 1/2 inch inside
the edge of each pastry piece. This will allow the edges to puff up while baking, creating a nice
crust.
6) Assemble the Tartlets: Arrange the pear slices inside the scored area of each pastry square.
Overlapping them slightly is okay. Sprinkle sugar and cinnamon evenly over the pears.
7) Brush with Butter: Using a pastry brush, lightly brush the edges of the puff pastry with melted
butter. This will help them turn golden brown and crispy during baking.
8) Bake: Place the tartlets on the prepared baking sheet and bake in the preheated oven for about
20-25 minutes, or until the pastry is puffed up and golden brown, and the pears are tender.
9) Glaze (Optional): While the tartlets are still warm, you can melt apricot jam or fruit preserves in
the microwave for a few seconds and then brush it over the pears to give them a glossy finish.
This step is optional but adds a nice touch.

Coconut Joys

Ingredients

 1/4 cup semisweet chocolate chips

 1 tablespoon water
  1 large egg yolk, lightly beaten

 1-1/2 teaspoons vanilla extract

 1/2 cup heavy whipping cream
 1 tablespoon sugar
 Optional: Whipped cream and raspberries

Procedures

1) In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of
hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2
minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a
small bowl. Stir occasionally until completely cooled.
2) In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks
form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired,
garnish with whipped cream and raspberries.

Strawberry and Cream ream Stack Cake

Ingredients

 1 cup granulated sugar

 1 teaspoon finely grated lemon zest, plus ¼ cup fresh juice (from 1 to 2)
 8 ounces mascarpone
  But2 cups heavy cream
 ½ cup confectioners' sugar
 Pinch of fine sea or kosher salt
 30 ladyfingers (from two 7-ounce packages)
 1 pound fresh strawberries, hulled and thinly sliced, plus more halved or whole strawberries for
decorating (optional)

Procedures

1) Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a
boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute.
Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar
turns medium amber and fragrant, 3 to 4 minutes more.
2) Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at
once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if
necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool
until slightly warm to the touch, about 30 minutes.
3) Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks.
Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to
drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped
ladyfinger (to prevent sliding); arrange on a platter in a snug row.
4) Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with
one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the
thin layer of cream mixture on bottom of cookies for remaining layers).

Chocolate Mousse with Raspberry Sauce

Ingredients

For the Chocolate Mousse:

 200g (7 oz) semisweet chocolate, chopped

 2 cups heavy cream
 1/4 cup granulated sugar
 1 teaspoon pure vanilla extract
  Pinch of salt
For the Raspberry Sauce:

 1 cup fresh raspberries

 1/4 cup granulated sugar
 1 tablespoon water
 1 teaspoon lemon juice

Procedures

1) Prepare the Chocolate Mousse:

a. Place the chopped chocolate in a heatproof bowl.
b. In a small saucepan, heat 1 cup of heavy cream over medium heat until it starts to simmer (small
bubbles will form at the edges). Do not let it boil.
c. Pour the hot cream over the chopped chocolate. Let it sit for a minute to melt the chocolate.
d. Gently stir the chocolate and cream together until smooth and well combined. Add a pinch of salt
and vanilla extract and mix.
e. In a separate bowl, whip the remaining 1 cup of heavy cream and sugar until stiff peaks form.
f. Gently fold the whipped cream into the chocolate mixture until fully incorporated. Be gentle to keep
the mousse light and airy.
g. Divide the chocolate mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours
or until set.
2) Prepare the Raspberry Sauce:
a. In a small saucepan, combine the fresh raspberries, sugar, water, and lemon juice.
b. Heat the mixture over medium heat, stirring occasionally, until the raspberries break down and the
sauce thickens, about 5-7 minutes.
c. Once the sauce has thickened, remove it from the heat and strain it through a fine-mesh sieve to
remove the seeds. Allow the sauce to cool to room temperature.
3) Assemble and Serve:
a. Once the chocolate mousse is set, remove it from the refrigerator.
b. Spoon the raspberry sauce over the top of each chocolate mousse serving.
c. Optionally, garnish with fresh raspberries, chocolate shavings, or a dollop of whipped cream.
d. Serve immediately and enjoy your decadent Chocolate Mousse with Raspberry Sauce!