Scalloped Corn

Ingredients:scalloped corn
• 2 (15 ounce) cans creamed corn
• 1 (15 ounce) can sweet corn, drained
• 2 eggs
• 1 cup crushed saltine crackers
• 1/2 cup butter
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper

Directions:
• Preheat oven to 350 degrees.
• Butter  the casserole dish.
• In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs.
• Pour mixture in into the prepared dish.
• In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper.
• Sprinkle crumb topping over the casserole.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Rib Roast

Ingredients:prime-rib-roast
• 1 (5-pound) standing rib roast
• 1 TB spoon salt
• 1/4 TB spoon pepper
• 1/4 TB spoon garlic powder

Directions:
• Mix the spices in a small bowl.
• Allow roast to stand at room temperature for at least 1 hour.
• Preheat the oven to 375 degree F.
• Rub roast with spices; place roast on a rack in the pan with the rib side down and the fatty side up.
• Roast for 1 hour.
• Turn off oven.
• Leave roast in oven but do not open oven door for 3 hours.
• About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.

Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

Temperatures for Roast
Rib Roast Doneness Remove from Oven at this Temperature Final Cooked Temperature
Rare 130 to 135°F 130 to 140°F
Medium Rare 140°F 145°F
Medium 155°F 160°F
Well Done 165°F 170°F

Roast Duck

Ingredients:Roast duck
• 1 duck, innards and wing tips removed
• 6 quarts chicken broth
• Kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:
• Allow duck to sit at room temperature for 20 minutes.
• With a fork, prick the skin without piercing the meat.
• Meanwhile, in a  stock pot, heat the chicken broth with 1 tablespoon of kosher salt until it boils.
• Add the duck very carefully and bring the stock back to a boil.
• When the stock comes back to a boil, lower the heat and simmer the duck in the stock for 45 minutes.
• When the duck is finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan.
• Carefully take the duck out of the stock, holding it over the pot to drain.
• Place the duck in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper.
• Allow the ducks to sit at room temperature for 30 minutes.
• Meanwhile, preheat the oven to 500 degrees F.
• Roast the duck for 30 minutes.
• Remove from the oven and allow it to rest, covered with aluminum foil, for 20 minutes.
• Serve warm.

Vanillekipferl

Ingredients:Vanillekipferl
280 g flour
80 g sugar
200 g butter
100 g ground almonds or hazelnuts
• 6 TB spoons confectioners’ sugar
• 1 1/2 teaspoons vanilla sugar

Directions:
• In a large mixing bowl, combine flour and ground nuts.
• Cut in the butter until the size of small peas and mix in with your hands.
• Place the dough in the refrigerator for 1 hour.
• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• Divide the dough into several parts.
• Roll each section of dough into logs approximately 1/2 inch thick.
• Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant).
• Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes.
• Let cool slightly.
• Combine 6 tablespoons confectioners’ sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
• While still warm, carefully remove Vanillekipferl from the baking sheet and dip them in sugar to coat.

Coconut Cookies

Ingredients:coconut cookie
• 50 g flour
• 1/2 stick butter (55 g),  softened
50 g sugar
60 g sweetened flaked coconut
• 1 egg
• 1/2 teaspoon baking powder

Directions:
• Combine all ingredients except coconut in a bowl.
• Beat at low speed, scraping bowl often, until well mixed.
• Stir in coconut.
• Refrigerate for 30 minutes.
• Heat oven to 350°F.
Roll the dough into walnut sized balls.
• Place 2 inches apart onto ungreased cookie sheets.
• Bake 10-14 minutes or until edges are lightly browned.
• Cool 1 minute on cookie sheet; remove to cooling rack.

Perfect Mashed Potatoes

Ingredients:perfect mashed potatoes
1 lb potatoes, peeled
• 2 TB spoons butter, softened
• 1 egg yolk
• 1/8 cup cream, hot
• salt

Directions:
• Bring a pot of water to a healthy simmer.
• Add the potatoes and salt to the water.
• The water should just cover the potatoes.
• Bring to a boil and cook for 20-30 minutes.
• Drain the potatoes.
•  Return the potatoes to the pot.
• Mash the potatoes.
• Add the butter.
• Add the hot cream.
• Mash the potatoes.
• Add the egg yolk and mix well.
• Serve.

Marshmallow Popcorn Balls

Ingredients:popcorn ball
• 3/4 cup light corn syrup
2 5/8 cups confectioners’ sugar

Directions:
• In a saucepan over medium heat, combine the corn syrup, butter, cold water, confectioners’ sugar and marshmallows.
• Heat and stir until the mixture comes to a boil.
• Carefully combine the hot mixture with the popcorn, coating each kernel.
• Grease hands with butter and quickly shape the coated popcorn into balls before it cools.
• Wrap with cellophane or plastic wrap and store at room temperature.

Popcorn
Ingredients:
• 1/2 cup vegetable oil
• 1 cup unpopped popcorn kernels

Directions:
• Heat the vegetable oil in a large pot over medium heat.
• Once hot, stir in the  popcorn.
• Cover, and shake the pot constantly.
• Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped.

Roasted Turkey without Stuffing

Ingredients:Roasted Turkey without Stuffing
• 1 (8 to 10 pound) turkey
• 2 TB spoons Kosher salt
• 1 TB spoon freshly ground black pepper
• 1 teaspoon dry thyme
• 1 teaspoon dry sage
• 1 teaspoon dry parsley
• 1 teaspoon dry rosemary
• 1 medium onion, quartered
• 1 head garlic, halved
• 2 bay leaves
• 8 tablespoons unsalted butter (1 stick), melted

Directions:
• Adjust a rack to lowest position and remove other racks.
• Preheat oven to 325 degrees F.
• Remove turkey parts from neck and breast cavities and reserve for other uses, if desired.
• Dry bird well with paper towels, inside and out.
• Mix together salt, pepper, parsley, rosemary, sage and thyme.
• Rub the bird with the herb mixture inside and out.
• Stuff the onion, garlic, herbs, and bay leaves inside the breast cavity.
• Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with half the butter.
• Tent the bird with foil.
• Roast the turkey for 2 hours.
• Remove the foil and baste with the remaining butter.
• Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
• Remove turkey form the oven and set aside to rest for 15 minutes before carving.
• Carve and serve.

Italian Double Chocolate and Espresso Cookies

Ingredients:Italian Double Chocolate and Espresso Cookies
• 6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces
• 2 tablespoons unsalted butter, at room temperature
• 1/3 cup dark chocolate chips
• 1 cup flour
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 eggs, at room temperature
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips

Directions:
• Place an oven rack in the center of the oven.
• Preheat the oven to 300 degrees F.
• Line 2 baking sheets with parchment paper.
• Set aside.
• In a small bowl, combine the chocolate and butter.
• Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
•In a medium bowl, whisk together the instant espresso powder, flour, cocoa powder, baking powder, and salt.
• In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract.
• Gradually add the dry ingredients and stir until thick and smooth.
• Fold in the melted chocolate. Stir in the chocolate chips.
• Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets.
• Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes.
• Allow the cookies to cool completely on the baking sheets and serve.

Piparkook

PiparkookWhat you need:
200 g of sugar
• 7 tablespoons butter, melted
• 1/2 teaspoon baking  soda
• 100 ml of water
• 1 3/4 cup flour 
•  1 tsp cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/4 tsp ground black pepper
• 1/2 tsp dry ginger
•  1/4 tsp nutmeg

What you do:
•Place sugar into dry pot over medium heat.
• While it is melting bring water to boil.
•  Once the sugar begins to melt, stir it.
• When the sugar has melted add water. Be very careful. 
•  Continue stirring until all the sugar dissolves.
• Remove from heat, add soda and  spices, stir well.
• Add butter, stir well.
• Add flour.
• Knead the dough until  smooth and shiny.
• Place in a fridge for 1 hour.
• Preheat oven to 300 degrees F.
• Roll the dough  about 1/5 inch, cut out cookies, put on a baking sheet.
• Bake in preheated  oven for 5-10 minutes.