smoked leg of lamb

smoked leg of lamb
Ingredients
  1. 1 whole leg of lamb, 5 - 7 pounds
Marinade
  1. 1 whole medium onion
  2. 10 garlic cloves
  3. rosemary
  4. salt
  5. black pepper
  6. oil
Instructions
  1. Blend marinade ingredients. Pour over lamb and refrigerate overnight.
  2. Bring lamb to room temperature before smoking.
  3. Smoke at 200 - 225°F for 2.5 to 4 hours. Be careful, don't overcook it.
  4. Let rest 15 - 30 minutes, temperature will rise about 5°F.
  5. Temperature: Rare: 115-120°F, Medium-Rare: 125°F, Medium: 130°F, Medium-Well: 145°F, Well Done: 150°F
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bug bite relief

  • 1 Tbl bentonite clay
  • 2 drops lavender essential oil
  • 2 drops frankincense essential oil
  • fractionated coconut oil or aloe vera gel

In a small glass bowl, add bentonite clay and essential oils. Using a spoon, slowly pour a little bit fractionated coconut oil or aloe vera; stir. You want the consistency to be a spreadable paste; not too liquified or not too thick. Continue to add desired liquid until you reach this consistency.

To apply: Using clean and dry hands, scoop a bit of clay with your finger and apply a nice even coat on bug bite. Allow to dry and then wipe off gently with a warm wash cloth. Apply as needed.

You can keep the extra paste in the refrigerator until you need to use it again. Allow to come to room temperature before applying.

 

Buttermilk Fried Chicken

Buttermilk Fried Chicken
Ingredients
  1. 1 (3 1/2) pound chicken, cut into 8 pieces
  2. 1 teaspoon black pepper
  3. 1 teaspoon salt
  4. 1 teaspoon paprika
  5. ¼ teaspoon dried rosemary
  6. ¼ teaspoon ground thyme
  7. ¼ teaspoon dried oregano
  8. ¼ teaspoon dried sage
  9. ½ teaspoon white pepper
  10. ¼ teaspoon cayenne pepper
  11. 2 cups buttermilk
For the seasoned flour
  1. 2 cups flour
  2. 1 teaspoon salt
  3. ½ teaspoon paprika
  4. ½ teaspoon cayenne pepper
  5. ½ teaspoon garlic powder
  6. ½ teaspoon white pepper
  7. ½ teaspoon onion powder
  8. 2 ½ quarts peanut oil for frying
Instructions
  1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  6. Turn chicken pieces and cook for another 10-15 minutes.
  7. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Notes
  1. The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes.
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Beef Bourguignon

BEEF BOURGUIGNON
Ingredients
  1. 1 tablespoons extra-virgin olive oil
  2. 6 ounces (170g) bacon, roughly chopped
  3. 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
  4. 1 large carrot sliced 1/2-inch thick
  5. 1 large white onion, diced
  6. 6 cloves garlic, minced (divided)
  7. 1 pinch coarse salt and freshly ground pepper
  8. 2 tablespoons flour
  9. 12 small pearl onions (optional)
  10. 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
  11. 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
  12. 2 tablespoons tomato paste
  13. 1 beef bullion cube, crushed
  14. 1 teaspoon fresh thyme, finely chopped
  15. 2 tablespoons fresh parsley, finely chopped (divided)
  16. 2 bay leaves
  17. 1 pound fresh small white or brown mushrooms, quartered
  18. 2 tablespoons butter
TRADITIONAL OVEN METHOD
  1. Preheat oven to 350°F (175°C).
  2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  5. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
  6. Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
In the last 5 minutes of cooking time, prepare your mushrooms
  1. Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
  2. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
  3. Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
  4. Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
  5. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.
  6. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  7. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
  8. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
  9. Garnish with parsley and serve with mashed potatoes, rice or noodles.
  10. To serve the following day, allow the casserole to cool completely, cover and refrigerate.
  11. The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
  12. Notes
STOVE TOP BEEF BOURGUIGNON
  1. In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  2. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  3. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  4. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
  5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
  6. Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
  7. Garnish with parsley and serve with mashed potatoes, rice or noodles.
INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER
  1. Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.
  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.
  3. Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
  4. Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
  5. After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
  6. While steam is releasing, prepare your buttered mushrooms (OPTIONAL -- or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
  7. Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
  8. Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.
SLOW COOKER BEEF BOURGUIGNON
  1. In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.
  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
  3. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
  4. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
  5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
  6. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.
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buttermilk biscuits

Buttermilk Biscuits
Ingredients
  1. 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)*
  2. 2 Tablespoons baking powder (yes, Tablespoons!)
  3. 1 teaspoon salt
  4. very cold: 1/2 cup unsalted butter OR 6 Tbs lard
  5. 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
  6. 2 teaspoons honey
  7. optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey
Instructions
  1. Preheat oven to 425°F
  2. Place the flour, baking powder, and salt together in a large bowl. Stir combined.
  3. Add the cubed butter or lard and cut into the dry ingredients with a pastry cutter.
  4. Make a well in the center of the mixture. Pour 1 cup of buttermilk on top, then the honey. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly.
  5. Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold 4 times.
  6. Press until it’s about 3/4 inch thick and looks like you can make 8 three inch biscuits. Cut into 3-inch circles. Re-roll any scraps until you get those 8 biscuits. Arrange in a 10-inch cast iron skillet. Make sure they’re touching.
  7. Brush the tops with remaining buttermilk.
  8. Bake for 20-25 minutes or until biscuits are golden brown on top.
  9. Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm.
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Creamy Zuppa Toscana

Creamy Zuppa Toscana
Ingredients
  1. 3 cans (14 ounces) Chicken broth
  2. 2 cups heavy cream
  3. 1 lb Italian Sausage
  4. 1/2 pound bacon
  5. 4 russet potatoes
  6. 1 medium onion diced
  7. 2 garlic cloves minced
  8. 2 1/2 cups kale or chopped spinach
  9. salt and pepper to taste
Instructions
  1. Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
  2. Skin each potato and slice in half and make about 1/4 inch slices. You can slice these into fourths making the potatoes more bite sized.
  3. Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
  4. While the potatoes are boiling, saute the onion and garlic until tender and set aside.
  5. Once potatoes are tender, add sausage, onion, garlic, bacon and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
  6. Cook until heated through and add salt and pepper to taste.
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Potato, Egg and Green Bean Salad

Potato, Egg and Green Bean Salad
Ingredients
  1. 6 potatoes, skin on, washed and scrubbed, cubed
  2. 4 large whole eggs
  3. 2 cups green beans, washed
  4. 2 tablespoons olive oil
  5. many cloves of garlic, raw crushed or sautéed
  6. 1 teaspoon lemon juice
  7. 1 teaspoon (or to taste) fancy salt that people keep giving you for the holidays
Instructions
  1. cook each to desired doneness
  2. whisk the olive oil, lemon juice and salt together. Add garlic to sauce. When everything is cool, drizzle the oil mixture over them; peel and slice the eggs and add them over the salad.
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Creamy Tahini Dressing with Cucumber and Dill

Creamy Tahini Dressing with Cucumber and Dill
For the Creamy Tahini Sauce
  1. 2 garlic cloves, coarsely chopped
  2. 1 teaspoon kosher salt
  3. 1/2 cup tahini
  4. 1/4 cup chopped fresh parsley
  5. 1/4 cup fresh lemon juice
  6. 1/8 cup extra-virgin olive oil
  7. 1/4 teaspoon cayenne pepper
For the Creamy Tahini Dressing with Cucumber and Dill
  1. 1 cup coarsely chopped cucumber, seeds removed
  2. 1/4 cup buttermilk
  3. 1/4 cup sour cream
  4. 2 tablespoons fresh lemon juice
  5. 1/2 teaspoon kosher salt
  6. 1/4 cup fresh dill fronds
Make the Creamy Tahini Sauce
  1. Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
For the Creamy Tahini Dressing with Cucumber and Dill
  1. Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
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Peach Cobbler (fresh)

Peach Cobbler
Ingredients
  1. 5 peaches , peeled, cored and sliced (about 2 cups)
  2. 3/4 cup granulated sugar
  3. 1/4 teaspoon salt
For the batter
  1. 6 Tablespoons butter
  2. 1 cup all-purpose flour
  3. 1 cup granulated sugar
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon salt
  6. 3/4 cup milk
  7. 1 egg beaten
  8. 1 tsp ground cinnamon
  9. 1⁄2 teaspoon nutmeg
Instructions
  1. Add the sliced peaches, sugar and salt to a container. Let sit an hour or more.
  2. Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
  3. In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
  4. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
  5. Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
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Fresh Cherry Cobbler

Fresh Cherry Cobbler
Ingredients
  1. ½ cup butter
  2. 1 cup all-purpose flour
  3. 1 cup white sugar
  4. 1 teaspoon baking powder
  5. 1 cup milk
  6. 2 cups pitted sour cherries
  7. ¾ cup white sugar
  8. 1 tablespoon all-purpose flour
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
  2. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
  3. Place cherries into a bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
  4. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.
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Little Dipper

Crab Dip
1/4 lb jumbo lump crab, picked
cream cheese
sour cream or mayonnaise
garlic powder
celery salt or celery leaves
fresh basil
1 Tbs Worcestershire sauce
Parmesan cheese

CREAMY SPINACH DIP
1 8-ounce package cream cheese, cubed
1⁄4 cup of whipping cream
2 tablespoons grated Parmesan cheese
2 tablespoons diced pimento
2 teaspoons of finely chopped onion
1 teaspoon Worcestershire sauce
1⁄2 teaspoon thyme
1⁄4 teaspoon garlic salt
1⁄2 of a 10-ounce box frozen chopped spinach,thawed and drained

Combine cream cheese and whipping cream in greased Little Dipper™ Warmer.Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients.Cover and heat for 30 minutes. Serve with raw vegetables, crackers or bread pieces.

HEARTY BEEF DIP
1 8-ounce package cream cheese, cubed
1⁄4cup of milk
1⁄2 of a 2 1⁄2ounce package sliced dried beef, diced
1⁄4 cup chopped pecans
2 tablespoons chopped green onion
1 clove garlic, minced

Combine the above ingredients in order, as they are listed above in greased Little Dipper™ Warmer. Cover and heat until cheese is melted, 30 to 60 minutes. Serve with raw vegetables, crackers or bread pieces.

CHOCOLATE DESSERT FONDUE
1 teaspoon butter or margarine
6 1-ounce chocolate candy bars with almonds, broken
1 cup miniature marshmallows
2 tablespoons milk
1⁄3cup whipping cream

Rub stoneware with butter. Place candy bars, marshmallows and milk in the Little Dipper™ Warmer. Cover and heat, stirring every 15 minutes until melted and smooth. Gradually add whipping cream. Cover and continue heating for 30 minutes.Serve with bite-sized pieces of pound cake, marshmallows or fruit.

FIESTA DIP
1⁄2 of a 16-ounce can of refried beans
1⁄2cup (2 ounces) shredded Cheddar cheese
1⁄4 cup Mexican salsa
1⁄3 green chili pepper, chopped (optional)

Combine all ingredients and place in the Little Dipper™ Warmer. Cover and heat 30 to 60 minutes or until cheese is melted. Serve with tortilla chips or corn chips.

HOT ARTICHOKE DIP
1 6-ounce jar marinated artichoke hearts, drained and chopped
1⁄3 cup sour cream
1⁄3 cup mayonnaise
1⁄2 cup grated Parmesan cheese
1 tablespoon diced pimento

Combine all ingredients in the Little Dipper™ Warmer. Cover and heat 30 to 60minutes or until hot. Serve with tortilla chips.

Aunt Hazel’s Hearth Bread

Aunt Hazel's Hearth Bread
Ingredients
  1. 4 cups flour
  2. 1 1/2 cups water
  3. 3/4 stick margerine
  4. 2 Tbs sugar
  5. 1 tsp salt
  6. 1 Tbs yeast
Instructions
  1. Mix together until stiff, light, and fluffy. Use a spoon to start then by hand.
  2. Fold every 10 minutes for 4 times or 40 minutes.
  3. After last fold put in bread pan and rise 1 hour.
  4. Bake 375F for 45 minutes until golden brown.
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Cornbread

Cornbread
Ingredients
  1. 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  2. 1 cup cornmeal
  3. 1/4 cup sugar
  4. 2 teaspoons baking powder
  5. 1/4 teaspoon baking soda
  6. 1/2 to 3/4 teaspoon salt, to taste
  7. 1 1/4 cups lukewarm milk
  8. 4 tablespoons unsalted butter, melted and cooled
  9. 1/4 cup vegetable oil
  10. 1 large egg
Instructions
  1. Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast-iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
  2. Add flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix.
  3. In a large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.
  4. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
  5. Spread the batter into the prepared pan, or scoop into the muffin tin.
  6. Bake the bread for 18 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
  7. Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm.
Notes
  1. Store any leftovers, well wrapped, at cool room temperature for a few days; freeze for longer storage.
  2. If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.
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Lemon Ricotta Cake

Lemon ricotta cake
Ingredients
  1. 1/2 cup or 1 stick unsalted butter, room temperature
  2. 3/4 cup caster sugar
  3. 1 teaspoon vanilla extract
  4. 3 large eggs
  5. 3 tablespoons lemon juice, freshly squeezed
  6. Zest of 1 lemon
  7. 1 cup plain flour
  8. 2 teaspoons baking powder
  9. 1 cup ricotta
  10. 1/4 cup milk
  11. 1 cup heavy cream
  12. 1/2 cup mascarpone
  13. mascarpone substitute (
  14. 1 16 oz block of cream cheese
  15. 1/2 cup sour cream
  16. 1/4 cup heavy whipping cream
  17. Blend until smooth
  18. )
  19. powdered sugar
  20. fresh raspberries
Instructions
  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease an 8-inch round cake tin with butter and line the bottom with parchment or baking paper.
  2. In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until pale and creamy. Add eggs, one at a time, and beat until combined.
  3. Add lemon juice, lemon zest, flour, baking powder and ricotta and beat on a low speed. Add milk and beat briefly until combined. Cake batter may be lumpy and curdled but this is totally fine.
  4. Pour batter into prepared cake pan and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean (caution ignore the fact the cake appears wet and wobbly in the middle. Use the toothpick!). Leave cake to cool completely in cake pan.
  5. Add cream and mascarpone to a mixing bowl and beat using an electric mixer for a couple of minutes or until thickened.
  6. To serve, dust cake with powdered sugar. Cut into small slices and serve with mascarpone cream and fresh raspberries.
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Lemon Ricotta Cake is in the middle.

Pickled Eggs & Beets

Pickled Eggs & Beets
Ingredients
  1. 2 1-pound cans tiny whole beets, drained with juices reserved
  2. 1 small onion, halved and thinly sliced into half-moons (optional)
  3. 8 hard-cooked eggs, peeled
  4. 1 cup 1/2 cup sugar
  5. 1 cup beet juice
  6. 3/4 cup apple cider vinegar
  7. 1-1/2 teaspoons salt
  8. dash of pepper
  9. 2 bay leaves
  10. 6 whole cloves
  11. 1 garlic bulb
Instructions
  1. Place beets, onion, and peeled eggs in a nonreactive glass or plastic container. Set aside.
  2. In a medium-size nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves, cloves, an all the cloves from the garlic bulb. Bring to a boil, lower heat, and simmer 5 minutes. Immediately pour simmering liquid and spices over beets and eggs. Cool to room temperature, cover, and refrigerate 48 hours before using. For Easter eggs cook on Ash Wednesday and server on Easter Sunday.
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Sweet Potato Casserole

Sweet Potato Casserole
Ingredients
  1. 1/4 cup unsalted butter, melted
  2. 1/4 cup brown sugar, packed
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon vanilla extract
  5. 1/4 teaspoon ground nutmeg
  6. 1/4 teaspoon ground allspice
  7. 4 pounds sweet potatoes, peeled and diced
  8. 1 1/2 cups fresh miniature marshmallows (we tried stale once and totally regretted it)
Instructions
  1. In a medium bowl, whisk together butter, brown sugar, cinnamon, vanilla, nutmeg and allspice.
  2. Place sweet potatoes into a 4-qt slow cooker. Stir in butter mixture.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender.
  4. Top with marshmallows.
  5. Cover and cook on low heat for an additional 5-10 minutes, or until melted.
  6. OR
  7. broil in the over until those marshmallows are a golden brown.
  8. Serve immediately.
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